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{
"from": "system",
"value": "This is a cooking forum thread titled: Easy recipes for kids to help make",
"loss": false,
"prefix": null
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"from": "human",
"value": " I teach a mutiple disabilities special education class. We cook once a week and I could use easy recipes. In my classroom I have a one-burner hotplate, a small microwave oven and a toaster oven for cooking. Quite a bit of the cooking we do with the students is done with hand-over-hand assistance. Any recipes or ideas would be appreciated.",
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"prefix": "purrfectlydevine:"
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"from": "gpt",
"value": " I am sure you already thought of this one, but in case you haven't, English muffin pizzas. Those were always fun to make when I was young.",
"loss": true,
"prefix": "GB:"
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{
"from": "human",
"value": " There's no cooking involved in this, but one of my daughter's favorite things to make when she was younger was \"Ants on a log.\" She found it in a cookbook for kids. All you do is fill the groove in celery with peanut butter, then press raisins into the peanut butter. (I prefer cream cheese in my celery!)\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
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"from": "gpt",
"value": " What about those no bake cookies...usually made with some peanut butter? or jello. I have a cute \"recipe\" that requires blue jello, a new fish bowl and candy fish. Jello could be made in the microwave and the possibilites are endless.",
"loss": true,
"prefix": "Lyn 221:"
},
{
"from": "human",
"value": " When I was in Girl Scouts many, many years ago, we made a \"Candlelight Salad\". Put a lettuce leaf on a plate. Cut a banana in half. Place it in a pineapple ring and put a cherry on top.",
"loss": true,
"prefix": "LynnT:"
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"from": "gpt",
"value": " how about rice krispy treats?",
"loss": true,
"prefix": "middie:"
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"from": "human",
"value": " I know I'm slow in replying, but you might consider getting your school to buy a big electric skillet or two. They're easy to put at a lower table level if needed. My mom taught us how to cook at a very early age using this as an invaluable tool. It sounds like your teaching life skills, and it is super for cooking up simple meat dishes -- plain pork chops, burgers, sloppy joes, scrambled eggs. I don't know what level and age your 'kids' are at, but it is a pretty good tool for teaching some basics beyond microwave.",
"loss": true,
"prefix": "Claire:"
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"from": "gpt",
"value": " What about fudge? \n\nIt's all made in a single pot, and there's a lot of stirring. My son has some \"occupational therapy issues\" and we do a lot of activities that have motions like stirring b/c they are good for building strength and coordination.\n\nIf you buy marshmallow creme/fluff. The recipe is right on the jar.",
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"prefix": "runninduo:"
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: make ahead meals",
"loss": false,
"prefix": null
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"from": "human",
"value": " I am going out of town for several days, but my husband will be home, and doesnt cook. Any ideas on what to make? Thanks for the help.",
"loss": false,
"prefix": "amber:"
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"from": "gpt",
"value": " Make meatloaf and marinara sauce. Show him how to nuke a potato and boil water for pasta. That should hold him if it's just a couple of days.",
"loss": true,
"prefix": "mudbug:"
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"from": "human",
"value": " Don't know how many \"several\" days is ... but think about what meals you prepare where you would freeze the leftovers and heat them up later in the mircowave. Strole down the fozen food aisle in your grocery store and look at all the meals they have that are nuke-n-eat for more ideas.\n\nHubby can take one of the freezer at night, let it thaw in the 'fridge overnight, then just heat it up in the nuker the next day.",
"loss": true,
"prefix": "Michael in FtW:"
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"from": "gpt",
"value": " Stew or chili would hold up for several days. He can have some cold meals, like tuna salad on salad or chef's salad (have hard boiled eggs and cold cuts handy). How many days does he have to rough it?",
"loss": true,
"prefix": "chesterchippy:"
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"from": "human",
"value": " Thanks! chili, meatloaf, frozen foods. He loves meatloaf, and chili with a baked potatoe, and I might just throw in some frozen meals and tell him to fend for himself for four days. Thanks you guys.",
"loss": true,
"prefix": "amber:"
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"from": "gpt",
"value": " Make-Ahead Chicken Biscuit Casserole\n\n3 cups chicken -- cooked and cubed\n3 cups chicken broth\n4 carrots -- sliced 1\" thick\n1 onion -- chopped\n4 stalks celery -- sliced 1/2\" thick\n8 ounces mushrooms -- halved\n2 garlic cloves -- sliced\n1 can peas -- (8 oz.) canned\n3 tablespoons cornstarch\n1/3 cup cold water\n10 biscuits -- (tube or fresh)\n1 freezer bag -- jumbo\n\nBring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy. Remove from heat; cool.\n\nTo freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum foil; freeze, then wrap in jumbo freezer bag.\n\nTo prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from \"tube\" or scratch) in slightly-overlapping circles on top of casserole. \nReturn to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.\n\nGood Luck!",
"loss": true,
"prefix": "wasabi woman:"
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"from": "human",
"value": " Make him a stack of $20 bills. :roll:",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
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{
"from": "gpt",
"value": " Some times the obvious is the hardest to see.",
"loss": true,
"prefix": "Michael in FtW:"
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"from": "human",
"value": " Thanks Wasabi, that sounds great, he'll like that.",
"loss": true,
"prefix": "amber:"
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"from": "gpt",
"value": " Michael in FtW said:\n\t\t\t\n\t\t\n\n\n\t\t\tSome times the obvious is the hardest to see.\n\t\t\nClick to expand...\n\n\n??",
"loss": true,
"prefix": "amber:"
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"from": "human",
"value": " -DEADLY SUSHI- said:\n\t\t\t\n\t\t\n\n\n\t\t\tMake him a stack of $20 bills. :roll:\n\t\t\nClick to expand...\n\n\nHe didnt ask me to cook for him, I want to.",
"loss": true,
"prefix": "amber:"
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"from": "gpt",
"value": " Hey Amber - \nHere's a copy of a recipe I put on the \"Chicken\" page - \nIt's pretty easy, and I freeze it all the time.\n\nHere's my mom's very own Chicken Pie recipe - it is soooooo good, and makes a wonderful leftover too. \n\nChicken Pie \n1 - 8oz block cream cheese \n2 Tbsp butter \n3 chopped green onions \n4 Tbsp milk \nSalt & pepper to taste \n3-4 chicken breasts, boiled & diced \n1/2 pkg. FROZEN \"hash brown\" cubed potatoes (so you need 1 pound) \n1/2 pkg. FROZEN petite peas (if you don't like peas, don't use 'em!) \n1 pkg. Pillsbury Refrigerated Pie Crusts \n\nPreheat oven to 350. In a large glass bowl, melt cream cheese & butter together in microwave. Add salt, pepper, onions & milk. Stir till smooth. \nAdd chicken, frozen potatoes & frozen peas. Mix well. \nPour into crust & add top crust. Crimp edges & vent with knife. \nBake 35-45 min. till crust is golden. \n\nYou can also include froz. carrots, corn, or whatever suits you. \n\nThis can be served alone, or topped with any of the following favorites: \nApple Sauce (kids love this, as do I) \nSour Cream (mom & I love this one) \nTabasco! (hubby & son #1 think all food needs Tabasco) \n\nALSO - filling can be made in bulk and frozen in pie-sized portions in freezer bags. Just defrost & dump into a pie shell for a quick dinner.",
"loss": true,
"prefix": "jkath:"
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"from": "human",
"value": " Thanks Kath, that sounds yumbo! Never heard of using cream cheese in chicken pie before , that must be very creamy mmmmm.",
"loss": true,
"prefix": "amber:"
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{
"from": "gpt",
"value": " jkath, this sounds yumbo to me too. my family would love this.",
"loss": true,
"prefix": "mudbug:"
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{
"from": "human",
"value": " jkath,\n\nYour mom's Chicken Pie recipe sounds wonderful! I can't wait to try it (with mushrooms added). It sounds like a great church potluck dish too. Thanks!\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
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{
"from": "gpt",
"value": " My husband can exist for days on a lasagna .... and, truth be told the big frozen ones in the grocery store do fine, and are often cheaper to buy than making from scratch. After he bakes the whole thing the first day, he can just cut squares and nuke them. One of those bags of salad or slaw greens with his favorite dressings on hand and you're off easy.",
"loss": true,
"prefix": "Claire:"
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"from": "human",
"value": " hmmm not a bad idea Claire. And a bag of salad too. I already have a loaf of garlic bread in the freezer to go with it. My husband is weird, he doesnt put dressing on salad! Yuck!!",
"loss": true,
"prefix": "amber:"
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{
"from": "gpt",
"value": " yeah.. I did that with chili a couple weeks back.. and I still have a couple plastic containers in the freezer.. makes an easy dinner or lunch. You can do that with lots of things.. wasabi woman had a great idea (she always does)... you could even take some boneless, skinless chicken breasts and make a marinade and freeze the breast with some marinade. All your husband would have to do is throw it in a frying pan and cook until the juices no longer run pink.. tell him to check by cutting the thickest part of the breast.",
"loss": true,
"prefix": "Juliev:"
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{
"from": "human",
"value": " Why not make him really happy? Give him some White Castle micros and a six pack!",
"loss": true,
"prefix": "Otter:"
},
{
"from": "gpt",
"value": " LOL otter! \n\nnever had White Castle.. there aren't any around here.",
"loss": true,
"prefix": "Juliev:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: HELP ! I need 5 star recipes",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " I recently lost my business after 35 years . I am thinking of opening a small restaurant with my son and am looking for some really good recipes for same . I don't care what kind of food it is , it just has to be something that you or your family really like . You know , one of those old family recipes that no one ever tires of . I have developed what I consider a couple of really world class , to die for recipes at this point , but I have to admit this is tough stuff . At this point nothing has been written in stone , so I am open to any recipe or any ideas that any one might have . Looking forward to some creative responses . Thanks in advance . The Reaper !",
"loss": false,
"prefix": "The Reaper !:"
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"from": "gpt",
"value": " sorry about the loss reaper. but i have an awesome chicken dish i make with rice a roni if you're interested.",
"loss": true,
"prefix": "middie:"
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{
"from": "human",
"value": " Midie , I sure am interested . Post it when you can . Thanks",
"loss": true,
"prefix": "The Reaper !:"
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"from": "gpt",
"value": " Reaper, here are some that have gone around my family several times. I hope this helps some!\n\nShrimp Creole \n\n1C. chopped onion\n1C. chopped green bell pepper\n1/3C. margarine\n1 28ounce can tomatoes-drained, reserve liquid\n1teaspoon salt\n1Tablespoon cornstarch\n1teaspoon file powder(optional)\n1 1/2C. (8ounce) cleaned shrimp(I use the frozen salad shrimp)\n1/4teaspoon pepper\nHot cooked rice\n\nSaute onion & pepper in margarine. Stir in tomatoes, shrimp, & seasonings. combine cornstach with reserved tomato liquid ; add to tomato-shrimp mixture. Simmer, stirring constantly, until thickened. Serve over hot rice.\n\n\n\n\nEasy Chicken Bake \n\n1 can cream of mushroom soup\n1 can cream of chicken soup\n1/2C. milk\n1C. instant rice, uncooked\n1 pkg. dry onion soup mix\n1 fryer chicken, cut up\n\nCombine soups & milk ; stir until well blended. Sprinkle rice in a well greased 9x13 baking dish/pan. Arrange chicken pieces on top of rice. Pour soup mixture over chicken & rice, making sure all pieces of chicken are covered & that all rice is moistened. Sprinkle dry soup mix over chicken. Cover with foil & seal tightly. Bake at 325 deg. for 1 1/2 to 2 hours , or until chicken is done and rice is tender.\n\n\n\n\nEasy Beef Stew \n\n1 lb.stewing beef\n1/2C. flour\n1teaspoon salt\n1/2teaspoon pepper\n3Tablespoons cooking oil\n1 1/2C. water\n2 onions, sliced & separated\n3 potatoes, cubed\n3 carrots, sliced\n3 stalks celery, sliced\n\nCut meat into bite-sized pieces. In paper sack, combine flour, salt, & pepper ; put pieces of meat in sack, a handful at a time, and shake to coat. Reserve flour. Brown meat in oil until browned on all sides. Add water, cover and cook over low heat until tender, about 2 1/2 hours. Add vegetables to pan & continue cooking until tender-about 30 minutes. If needed, thicken with reserved flour.\n\n\n\n\nHawaiin Chops \n\n4 pork chops\n1/2C. flour\n1teaspoon salt\n1/2teaspoon pepper\n4 pineapple slices\n\nTrim excess fat from pork chops. In a bowl, combine flour, salt, and pepper ; roll chops in flour mixture to coat. Arrange chops in a baking dish ; bake at 375 deg. for 30 minutes. Lay a slice of pineapple on each chop ; return to 350 deg. oven for 15 minutes. \n\nI sometimes marinate the chops in the pineapple juice & some soy sauce for a little more flavor.\n\n\n\n\nChicken Pot Pie \n\n2C cooked & diced chicken\n1 1/2C chicken broth\n1 can cream of mushroom or cream of chicken soup\n1 can Veg-All mixed vegetables\n1 small onion, chopped (optional)\n\nCRUST:\n1C milk\n1C self-rising flour\n1 stick margarine, melted\n\nIn a 13x9x2 inch pan, mix together chicken, broth, soup, and vegetables. Spread evenly in pan & season with salt & pepper to taste. Mix crust ingredients & spread evenly over chicken mixture. Beake about 45 minutes at 400 deg. or until crust is golden brown.\n\n\n\n\nFrogmore Stew \nThis is one of my dad's favorite. Just serve with cole slaw and a bowl of wild rice!\n\n1/2lb. shrimp per person\n1/4lb. kielbasa per person, cut into 1 inch pieces\n2 ears corn per person\n1 bag Zatarain's crab boil\n1/4C salt per gallon of water\n\nIn a huge pot, bring water to boil. Use roughly twice the volume of water as the volume of ingredients. Add salt & crab boil bag ; boil for 7 minutes. Add kielbasa & boil for 7 minutes. Add corn & boil for 7 minutes. Add shrimp & boil for 4 to 7 minutes. Do not over cook shrimp. Drain & serve in a large bowl. The best way to serve this is on a table covered with newspaper. When everyone is done, just roll up the paper & shrimp shells & toss! Easy cleanup!",
"loss": true,
"prefix": "crewsk:"
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"from": "human",
"value": " Are you going to be open for breakfast, lunch, and dinner? Or just one?\nCan't think of a better place to find recipes for all three than here!",
"loss": true,
"prefix": "mudbug:"
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"from": "gpt",
"value": " Crewsk & Mudbug\n\nCrewsk , thanks for the input ..........Mudgug , I really don't know . It might be a full service place or maybe a carry out only . Like I said , I am looking for ideas . I saw a program on the Food Network where these guys opened up a chicken wing place and made it . It's all still on the drawing board . I won't open a hamburger or pizza franchise type business for the simple reason there are already to many of them . I want to do something unusual and unique . I want the food to be good enough where people are willing to spend an extra buck to get it . I don't want to get into the 99 cent hamburger or $5 pizza thing . Thanks , The Reaper !",
"loss": true,
"prefix": "The Reaper !:"
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"from": "human",
"value": " You're welcome Reaper!",
"loss": true,
"prefix": "crewsk:"
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"from": "gpt",
"value": " Reaper, it might be good to think also about what you LIKE to cook. I think cooks tend to put more passion/skill/care into food they truly enjoy preparing or eating -- and the results usually reflect this. \n\nIs there a single item (that isn't wings, burgers, or pizza) that you really like to make? You could specialize in that one thing, and maybe offer some complementary sides.",
"loss": true,
"prefix": "mudbug:"
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"from": "human",
"value": " man i wish my dad would open a resturant with me. well im only in high school, but he opposed me being a chef. ill find some of my recipies they are somewhere in my head.",
"loss": true,
"prefix": "masteraznchefjr:"
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{
"from": "gpt",
"value": " Don't give up, Jr. Asyou say, you are still young!",
"loss": true,
"prefix": "mudbug:"
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"from": "human",
"value": " Where are you located? What's your background? Would something like Paula Deen's restaurant do well in your neck of the woods? It's such a simple concept, I don't know why more people don't do it. Carbs. Grease. Greens. \n\nThe following is turning out to be one of the hottest things going. I love L&L whenever in Hawaii. \nhttp://www.hawaiianbarbecue.com/",
"loss": true,
"prefix": "Psiguyy:"
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"from": "gpt",
"value": " Okay Reaper. Here's what I do.\n\nTake about a pound of boneless chicken breast or any other chicken you want. Put it in a large pot. A dutch oven would be fine. To that add a whole 16 ounce bottle of robusto italian dressing and about half a jar of hot banana peppers with about 1/2 to 3/4 of the juice. Then I let it boil for about 45 minutes to an hour.\n\nMeanwhile I saute 1 large vidalia onion with green peppers and mushrooms. when the chicken is done i shred it up (or you can cut it into bite size pieces) and then i throw that in with the veggies. \n\nThen I take 2 packages of chicken flavored rice a roni and prepare according to the package directions. Put all the veggies, chicken, and rice back into the dutch oven and simmer until all the water is evaporated.\n\nYou can also play around with it to make it your own. hope you like it",
"loss": true,
"prefix": "middie:"
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"from": "human",
"value": " Actually, Reaper, the recipes in a restaurant are only one 'ingredient' in what makes a successful restaurant. Opening a food business can be the most draining, money-sucking enterprise on the earth. \n\nYou need to have lots of money; a sound business background; lots of money; a sound food service industry background; lots of money; and lots of money. \n\nThere are more restaurants that fail every year in the US than make it. Don't go into this on a 'whim' without doing research, research, research!",
"loss": true,
"prefix": "marmalady:"
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"from": "gpt",
"value": " Marmalady\n\nI know all about it , In 1990 I owned 38 dry-cleaning stores . Today I have none and I am retired . I closed about 1/3 of the stores and sold the rest . Our industry was basically targeted by S. Korean immigrants and they have pretty much taken over . Years ago I owned a Coney Island restaurant also so I do have a little food back ground also . But I know what you mean about these places sucking you dry , and believe me I would have it all down to a science before I jumped in . I was in business for 39 years and have a pretty good grasp of what it's like . I have even thought about getting into the frozen food business and just wholesaling to restaurants or grocery stores . Like I said in my original post it's all still on the drawing board . I'm open to suggestions and or advise . The Reaper !",
"loss": true,
"prefix": "The Reaper !:"
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"from": "human",
"value": " Reaper, \nthe fact that you are considering a business with your son is awesome! What an amazing bond you two will form!\nI really respect your idea.\nWhich part of the country are you in?\nOut here in Los Angeles County, you'd think everyone was making it on tofu, smoothies and lettuce wraps.\nThere are two \"mom & pop\" restaurants in my city that are the most frequented:\n1 is a little tiny mexican take out where they serve huge portions, with the most delish marinated beef in their flautas. The bean burritos have (no joke) about 1 full cup of grated cheese in each, and the pico di gallo is made fresh throughout the day. There is always a line around the block for this place.\nThe other just doubled in size this summer - it's known for 1 thing ...it's BBQ sauce. My neighbor's friend owns it, and she said that she and her husband grew this restaurant (their first venture) from his love of barbequeing and her special sauce. They serve wings, ribs and believe it or not, the greatest hot dogs on the west coast.\n\nI wish you the greatest, reaper !",
"loss": true,
"prefix": "jkath:"
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"from": "gpt",
"value": " reply to jkath\n\nThe type of restaurant you described definitely has some fascination . I presently live in the suburbs of Detroit but not for long , I'll be heading your way in a month or two . I want to look around Arizona , New Mexico and Nevada for a new place to live . Since I no longer have business ties here , I want to go somewhere where it's warm year around . The Reaper !",
"loss": true,
"prefix": "The Reaper !:"
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"from": "human",
"value": " then that's your niche!\n\nFind something that's strictly \"Detroit\", and bring it out west!\n\nThink about it - people in the west gobble up \"Philly Hoagies\", and \"Cajun Cookin' \" ................. those in the Dakotas crave a real true \"Mexican Guacamole\" and \"Tex-Mex\" ...........\n\nWhat's the signature comfort food of Detroit?",
"loss": true,
"prefix": "jkath:"
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"from": "gpt",
"value": " Reply to jkath\n\nWe really have a bit of everything here . We do have some pretty good Italian restaurants and all of the Franchise places like red Lobster , Out Back etc etc . There is a city just outside of Detroit that is predominantly Polish and they have a lot of Polish places . We have some Greek places and now we are getting a number of Asian carry out places but the food in lousy . I only go to a few places and not very often , I like my own cooking much more . I really believe if you have about 10 or 12 really world class recipes you can have a pretty good little restaurant .The Reaper !",
"loss": true,
"prefix": "The Reaper !:"
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"from": "human",
"value": " mmmmmmmmmmmmmmmmm Polish Food!\nDo you know that I have only heard of one Polish place in this area (and it's something like 30 miles away)! \n\nI think you will do well, with your determination \n\nPlease keep us posted on your goings on.",
"loss": true,
"prefix": "jkath:"
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"from": "gpt",
"value": " Saw this on tv, but can't remember on what show (senior moment)!\n\nThe company set up for take home. They have an outlet in main train commuter station in NY, so the commuters come by and pick up real dinner instead of fast food to take home. They only cook 3-4 items per day; and things that are designed to reheat.\n\nOf course, a NY train station is perfect to catch commuters, but I think you could do a drive-through in the right location and achieve the same thing.\nI do think there are a lot of people who would rather pay a little more and eat good food. Also think a web site publishing the menu and allowing \"reserved\" orders would help things along.\n\nGood Luck!",
"loss": true,
"prefix": "wasabi woman:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I Could Eat Like A Horse....",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " WOW! I cant belive we have so MANY folks on here that have pets!!! \nI started thinking... I like to feed my cats something special every once in a while. Tonight I broke open a can of tuna. (its their favorite!! )\n Does your pet have a favorite food??\n Do you have them on a special diet?\n Do you ever whip up something special for them?\n What do you feed them on a regular basis?\n Do you have any cool recipes for your cat or dog? \n\nI would love to know! And it would be GREAT if you had a recipe or 2 you could share. I know my cats would love to try them! \n.\nI bet our furry little guys will appreciate it!",
"loss": false,
"prefix": "-DEADLY SUSHI-:"
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"from": "gpt",
"value": " My cats don't care much for beef but will kill for chicken!\n\nWhen we got our puppy, Duncan, they told us to be sure to feed him just this special puppy food they sold there, for at least a week. The first thing we got in the house with him he found half an old hamburger and bag of fries my husband had accidentally left next to his chair. Sheesh! He does eat his puppy food, but he likes an occasional treat. Usually it is a Milkbone, but sometimes it is a little piece of meat.\n\nI did learn something about feeding tablescraps though. You don't want to give your dogs too much fat, but the fat won't hurt cats. It actually helps their coats. \n\nA lot of people give their cats milk as a treat, but this is actually not good for them. Try cottage cheese instead. \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
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"from": "human",
"value": " Molly is a fuss pot. She eats biscuits (cat ones) of a morning and whiskas pouches of an evening, but the must be ones in gravy, not jelly. And she will only eat tuna and salmon, she doesn't like other fish. Except fried human fish, she will do that. And anything smoked, ham, bacon, smoked salmon, she loves all that.\n\nShe only likes milk after it's had cereal in it, I only giver milk once a month, if that. She loves yoghurt though.",
"loss": true,
"prefix": "kyles:"
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"from": "gpt",
"value": " I just read that cats like garlic. I never saw my cats go for it. KNow anything about that?\nAlso, I heard that dogs LOVE ground beef mixed with lots of instant rice, and a few soild dashes of salt. I also heard that it is GREAT for their stomach its upset. I wonder... price-wise it might be even LESS expensive than canned stuff if you made it in a large quantity. For good nutrition, you could have dry dog food in the morning and the beef/rice stuff at night.\nAny opinion on this?",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
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"from": "human",
"value": " My Kitty is on a diet, We just moved so we are keeping the cat inside so he dosent stray. Well he has gotten so big that I had to cut the wet food out of his diet, and he can only get a treat once a week, and he is on diet food, which he dosent seem to mind. Although some one mentioned to me that they have noticedcats put on a lot of weight when they are put in an envirment with a dog bigger than itself, so it dosent feel imtimidated, but who knows\n\n\n\n Fat cat from Nova Scotia",
"loss": true,
"prefix": "French fried:"
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"from": "gpt",
"value": " Deadly Sushi,\n\nWhen my mom's dog got old and couldn't eat dog food, the vet told her to feed her hamburger and rice (she cooked up regular rice, not instant). It was easy to make, and Baby liked it.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
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{
"from": "human",
"value": " French Fried,\n\nIf you are planning on letting your cat out eventually, here is a tip someone told me. I can't guarantee it works, but I've never had a cat disappear. Rub a little butter on the pad of one of his paws. When he licks the butter off he will get the scent of his new home and will be able to find his way home. If you have lived there awhile, he really won't need this, but I always do this as soon as I move, in case the cat gets out sooner than I want her to.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "gpt",
"value": " That`s a good idea if it works, It sounds reasonable enough, Although I am unsure if I am going to let the cat out again. That Kitty drove me crazy letting him in and out every minite on the minite.\n\n\nMy God mother had to feed her dog a mixture of egg, hamburger, and rice that dog ate that for at least 10 years, I think it originally had a stomach problem, but it was a healthy dog other than that.That food probably is better than any food that you could buy, but It is also a pain in the batotty",
"loss": true,
"prefix": "French fried:"
},
{
"from": "human",
"value": " Cooked rice is good for a dog if he goes potty and it is to runny..dirrearra..\nMy little Dove eats anything if it hits the floor and I move away from it..that means she can have it. She loves all raw vegetables except onions.Last night she ate raw calluflower and brocolli. :roll: \nCarrots raw act like dental floss but they do have sugar in them so son't overfeed.\nMarge--------Dove",
"loss": true,
"prefix": "Dove:"
},
{
"from": "gpt",
"value": " My mom's dog Baby would eat anything my mom would eat, except lettuce. Her favorite treat was gingersnaps. And we had a cat that I think must have been starved when she was a baby. She was so greedy that she would eat anything if she thought the other cats were going to get it. I always said she would eat rocks if she thought they wanted it!\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " Our big dog, Hannah, is the world's leading canine muncher of baked goods. Cookies are her favorite (so much so that we can no longer spell it in front of her...she now understands what the letters mean) but she likes bread, biscuits, scoones, brownies ,cakes, pies, breads and crackers.",
"loss": true,
"prefix": "BubbaGourmet:"
},
{
"from": "gpt",
"value": " Bubba... do you serve tea or milk with the sweetes? Scoones huh? You dog has EXCELLENT taste!!",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " UM our yorkshire terrier uesd to be really picky on food \n then she had an opperation to remove some woman bits \n And now she eats like a horse any thing cake /ice cream /veg ect\n and before all she would eat was a well known brand of dried food\n this we have changed to a light dried food now as she is putting\n on weight she even eats dog biscuits now never touched them \n before :!: :!: :!: :!: :!: \n But shes happy so thats all that matters",
"loss": true,
"prefix": "JESS:"
},
{
"from": "gpt",
"value": " bean gets whiskas or meow mix, milk about 50 times a day, too. the only way he'll take water is from a 16-oz sour cream container in the tub. \npatches (hamster) gets mixed baby greens, extra-petite baby carrots, grape tomatoes from my dad's garden, early-pick baby spinach, almonds or macadamias, brie on one of his carrots, and steak or chicken, plus water and nutriphase hamster food.\nthey aren't on special diets. my mom and dad's one cat refused to eat ANYTHING, literally, but instant mashed potatoes and milk. he had an upset stomach not long ago and so i boiled him some chicken each night, then saved the broth and pureed it with that and a little milk. and of course he had to have his kitty-comfort-food, his mashed potatoes.\nbean's favorite food is definately baby food. he likes the gravy from canned cat food, but won't eat the other half of it. and little pieces of cheese, and he loves dannon la creme and blueberry yogurt.\ni don't cook for them, my parents (still my cats, i grew up with them) just share with them and my dad gives pieces of meat to them when he's cooking.\nnow those guys eat the same food as bean, but they all have thier own favorites. ozzy LOVES milk and baloney, elmo goes nuts over shrimp and crab and lobster, esther loves steak, ellie loves chicken, fe loves crab, but po doesn't much care for snacks. he's always too busy breaking things to eat snacks.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " My cats hate shrimp! But they love a can of tuna with scrambled eggs. They get this as a treat or when it is time for medicine. I normally just feed then dry cat food. Our mama cat & her 3 kittens have gone through a 17lb. bag of cat food in about 2 weeks! I think they are getting help from the neighborhood kitties too! Our betta loves bloodworms & he gets a special color enhancing food every other day. We also have tadpoles, but I don't feed them. They are outside & nature takes great care of them. The tadpoles take care of the mosquito population for us. Well, I do give them bloodworms occasionally.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " My cat loves \"smartfood\" popcorn, shrimp and ice cream. Her regular food is cat chow, I've never given her anything else. Too much wet food {any kind} is bad for their teeth, as cats and dogs will get tarter build up on them causing them pain and eventual loss of teeth.",
"loss": true,
"prefix": "PolishedTopaz:"
},
{
"from": "human",
"value": " When our previous dog Sheila was arthritic and aging, I took it upon myself to make her \"Dog Soup.\" Broth from long-cooking nice cartiligenous knucklebones, some rice and herbs that I thought would be good for her. The vet approved, cartilege builds cartilege as she said.\n\nNowadays I might add some seafood; they get big money for \"Glucosamine supplements\" which are pretty much powdered green mussel shells.",
"loss": true,
"prefix": "SeleneSue:"
},
{
"from": "gpt",
"value": " all i know is my one cat (who thinks she's a dog) hates tuna.\nbut she loves mcdonald's french fries,\npotato chips (pringles preferably) and yes even popcorn.",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " middie said:\n\t\t\t\n\t\t\n\n\n\t\t\tall i know is my one cat (who thinks she's a dog) hates tuna.\nbut she loves mcdonald's french fries,\npotato chips (pringles preferably) and yes even popcorn.\n\t\t\nClick to expand...\n\n\n\nThe only human food my cat eats are green vegetables. Chicken? Nope. Beef? Nope. Ice cream? Well, that's the exception. He'll lick a couple of times and stops. \n\nRaised this cat to eat only cat food. Best decision I ever made. I can eat dinner and he never begs. I can leave food on the table and he never jumps up. I can even leave chicken bones in the trash can and he doesn't touch it. I bring home lettuce or celery and leave it on the table, the cat is right there digging through the sacks trying to get a bite. \n\nIt's not like he doesn't have access to grass. He does! He has a special fenced in and fenced over area where he goes to play in the dirt and grass and poop. \n\nHe's 10 years old and on his second year since Chronic Renal Failure was diagnosed. He only eats the prescription KD food for CRF cats. Blood tests come back with good results thus far. \n\nTake your pets to an AAHA certified animal hospital. I'm certain my cat wouldn't be doing so well if I had taken my cat to a lesser hospital. The AAHA vet had a diagnosis in less than an hour (blood and urine tests) and started to aggressively treat him right away. He only spent 2 nights in the hospital and the improvement was remarkable. He was back to his normal frisky self in a week.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " middie said:\n\t\t\t\n\t\t\n\n\n\t\t\tall i know is my one cat (who thinks she's a dog) hates tuna.\nbut she loves mcdonald's french fries,\npotato chips (pringles preferably) and yes even popcorn.\n\t\t\nClick to expand...\n\nmy cat esther loves fries! they all love pork rinds, too.",
"loss": true,
"prefix": "luvs:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Vegie Prep Nutrient Question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I finally got the answer to the issue I first posted on my nuker thing. The lady is Anna Thomas and her cook book is The New Vegetarian Epicure. She was on Sara's Secrets on August 19 and 26. The title of the show was More Meatless Meals and she prepared stuffed artichokes, polenta with leeks and gorgonzola, and pink grapefruit sorbet. The menu page for it did not give any information except the recipes. The book is available in book stores and the next time I am near one I will try to substantiate Ms. Thomas' statement on the show of the 97% of nutrients go out of the food if it is nuked. I did post this response on the original but no one has read it and I did not want to leave a question open.\n\n\n\n\n :roll: GO DUCKS GET ARIZONA STATE :twisted:",
"loss": false,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Please do let us know what you find out since this would seem to be the inverse of what you would expect. Since nuked veges are not giving up their water soluable vitamins into a cooking liquid like in boiling or steaming - it seems they should retain 97% on their nutrient values instead of giving 97% up.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Penzys Update",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " OK I got my first order from Penzys Spices and boy was I thrilled. I used the fajita seasoning last night. I have never made fajitas before, but I will be doing this again real soon. I used a little more seasoning than they recommended and I think I will use even more next time, but the flavor was great. I cannot wait to try the other things I got from them.",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Based on what I've received so far, I can't imagine buying off the supermarket shelves again. They have everything you could want and more, plus it's fresh and it's reasonably priced.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "human",
"value": " Do they have fenugreek seeds (main flavor behind store-bought curry) or ground sandalwood?",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "gpt",
"value": " They have fenugreek, but I do not see ground sandalwood. I might not be looking in the right spot though.\n\nhttp://www.penzeys.com/cgi-bin/penzeys/shophome.html",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " I just received the catalogue today. What are your favorites? I have not had time to go through it, but will over the next few days. It is as big as my Martha Stewart and Gourmet magazines. \n\n\n\n\n :roll: GO DUCKS = GET ARIZONA STATE :twisted:",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " AllenMI said:\n\t\t\t\n\t\t\n\n\n\t\t\tDo they have fenugreek seeds (main flavor behind store-bought curry) or ground sandalwood?\n\t\t\nClick to expand...\n\n\nYou can download the catalog here:\nhttp://www.penzeys.com/images/F04.pdf\n\nTo display such a PDF file, you need a free Adobe Acrobat Reader which you can download from here:\n\nhttp://www.adobe.com/products/acrobat/readermain.html\n\nOf course, they have fenugreek, it is not rare.\n\nIf I wanted a sandalwood flavor, I would use sandalwood oil which is widely available elsewhere. \n\nIt may interested you to know that Penzeys has mahlab seeds which is used in some Mideastern pastries and somewhat difficult to find in the USA, at least, in non-Arab stores.",
"loss": true,
"prefix": "aruzinsky:"
},
{
"from": "human",
"value": " thanks so much for posting this! I was trying to remember the 'name of that spice place' the other day! I will certainly visit and request a catalog from them. \nBTW - I'm a newbie, good to be here, have been lurking and this seems like a pretty active nice place to visit.",
"loss": true,
"prefix": "JRsTXDeb:"
},
{
"from": "gpt",
"value": " JRsTXDeb, be careful, you may start to live here, not just visit, like a lot of us! It's great to have you here! \n\nBTW, I'm waiting on my catalog & I downloaded it too.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " JrsTXDeb, crewsk knows what she is talking about!\n\nBienvenu!\n\np.s. all - I have a lousy printer so didn't download. got hard copy in the mail and will try to look it over this weekend.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " I prefer the hard copy because printer ink is so expensive! I downloaded it just to look at until I get the catalog.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " crewsk said:\n\t\t\t\n\t\t\n\n\n\t\t\tI prefer the hard copy because printer ink is so expensive! I downloaded it just to look at until I get the catalog.\n\t\t\nClick to expand...\n\n\nNot if you refill your empty ink cartridges with 3rd party ink. It cost me about $2.00 per cartridge. You can find out how to do this on the Printer Forum here: http://www.dpreview.com/ . Do a search before asking questions on this printer forum.",
"loss": true,
"prefix": "aruzinsky:"
},
{
"from": "gpt",
"value": " Cool thanks! I'll check it out!",
"loss": true,
"prefix": "crewsk:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Habanero recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " A friend just sent me a whole bunch of habanero peppers so I was wondering what everyones favorite ways to use these hot little buggers would be.",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Audeo had some good recipes in here some where for habaneros.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Thanks Mudbug.\n\nHow about it Audeo...What are some of you favorite ones?\n\nThanks",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Chili: \n\n2 lbs coarsely-ground lean beef or venison\n2 large green bell peppers, chopped\n2 fresh habanero chiles, chopped\n2 medium onions, chopped\n2 ribs celery, chopped\n6 cloves garlic, minced or pressed\n1/3 cup chili powder\n1 tbsp salt\n1 tsp cumin\n1 14.5-oz can diced tomatoes\n1/4 tsp dried ground hot peppers of your choice: (cayenne, jalapeño, habanero, etc.)\n2 bay leaves\n1 15-oz can tomato sauce\n6 cups water or beef broth\n2 15.5-oz cans kidney or pinto beans\n\nSauté meat, bell peppers, fresh habaneros, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and simmer another 15 minutes. Makes about a gallon of the tastiest, most satisfying chili you ever ate.\n\nFor hotter chili, add more peppers.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "human",
"value": " Get some fresh italian bread and butter,and a quart of butter milk. Sit down with another pepperhead or a wanna be pepperhead and eat slices of the habaneros. I love doin this. Talk about a natural buzz.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " one of the Italian restaurant here serves something they call \"cherry bombs\" - a hot pepper (possibly habs? I'm ignorant) stuffed with a piece of cheese. hot hot hot hot hot hot hot hot\n\n...but good",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Hector's Exorcism Sauce! I don't think the guys can watch football without wings covered in this sauce.... it's HOT!!!!",
"loss": true,
"prefix": "spryte:"
},
{
"from": "gpt",
"value": " GB, I promise to submit my meager, but profound offerings hasta manana...with apologies for the delay. Thank you for the reference, Mudbug!\n\nI do hope all will forgive my absence from the board today while I was kicking mens' royal laurels at the golf tournament! I enjoyed every humiliating second. They did not.",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " spryte said:\n\t\t\t\n\t\t\n\n\nHector's Exorcism Sauce! I don't think the guys can watch football without wings covered in this sauce.... it's HOT!!!!\n\nClick to expand...\n\n\n12 habanero peppers, chopped fine :?: :!:",
"loss": true,
"prefix": "MJ:"
},
{
"from": "gpt",
"value": " Place Harbenaros on chopping board. \nPlace thick gloves on each hand. \nPlace full face mask on.\nPick up knife and approach Harbenaros with a Fire Blanket held in front of body.\nMake sure fire extinguisher is primed . . . Just in case.\nIf all goes fine just make sure a large tub of yoghurt is close by.\n\n\nAll jokes aside, I have recently planted some Harbearos, no fruit yet but some on my Cayenne. The Exorcism Sauce sounds great.",
"loss": true,
"prefix": "WayneT:"
},
{
"from": "human",
"value": " Yup 12 habaneros (last time he used 18!!) It's wicked hot... but with the chipotles and cumin it's smoky too... really tasty. I don't like hot for the sake of hot, I want flavor too. This is yummy!!",
"loss": true,
"prefix": "spryte:"
},
{
"from": "gpt",
"value": " With apologies for the delay in responding...\n\nHabaneros – my favorite! I have three bushes that have yielded extraordinary volumes of these peppers this year, so I have “put up” the fruits at a record pace…and still have much more to go. Despite their off-the-chart heat levels, they are truly fruity in nature and combine very well (in my opinion) with other fruits (pineapple, mango, peaches, etc.), and I have very successfully made hot versions of jams by adding a habanero or two (deseeded and diced) into various recipes. Real crowd-pleasers those. Best of all was Habanero-Peach Jam. Here are a few additional ways I use habaneros below.\n\nRule No. 1 regarding habaneros: ALWAYS wear gloves! I keep surgical gloves on hand and they are cheap buys by the box at drug stores. Get them!\n\nSugar does amazing things and especially so with these lethal little creatures. This is my signature jelly (ahem), which is delicate and a lovely orange naturally, or may be tinted blood red. Usually served as an appetizer on a cracker spread with cream cheese. When you take a bite, there is an approximate 10-second crescendo to an almost paralyzing burn in your mouth, then a similar quick decrescendo and the heat completely disappears. And the stuff is absolutely outstanding when used as a glaze while roasting a pork roast.\n\nChernobyl Jelly\n\n4-5 red, ripe habaneros, seeded and chopped (use gloves!!!)\n2 large red bell peppers, seeded and chopped\n1 Cup apple cider vinegar\n½ Cup good red wine vinegar\n6 Cups sugar\n1 packet liquid pectin (I use Certo)\n\nCombine the chopped peppers and vinegars into a blender and puree. Pour into a heavy and tall saucepan, add the sugar and blend well. Over High heat, bring the mixture to a full boil for two minutes, then strain the mixture. (Rinse out your saucepan.) Return the strained liquid to the saucepan and return to a full boil over High heat for another five minutes. Remove from heat and add liquid pectin (and food coloring, if you wish). Ladle carefully into half-pint jars. Clean the rims of the jars and securely affix the lids. Process in a hot water bath for fifteen minutes. (Makes about 7 half pints.)\n\nChernobyl Pepper Sauce (It has taken me years to get this one right.)\n\n12 habanero peppers\n2 Cups water, brought to boil\n2 carrots, chopped\n1 lg. onion, chopped\n6 cloves of garlic, chopped\n½ Tbsp. canning/kosher salt\n¼ Tbsp. of finely ground fresh black pepper\n1 lime\n8 Tbsp red wine vinegar\n\nFirst, place the habaneros in boiling water and blanch for about 30 seconds. Remove and place into a bowl of ice water. Drain and rub off the skins (discard those). Cut the habanero peppers in half and scrape away the seeds. Set aside. Add the chopped onions and carrots to the boiling water and cook until the carrots are tender. Drain vegetables. \n\nInto your blender, combine the juice from the lime and all other ingredients. Puree until smooth. Pour into a pint jar and store in fridge. I have saved many pepper sauce jars that have narrow mouths, instead of plastic inserts (like Tabasco uses), and I refill these with this recipe. Actually, this is a great way to use up lots of the peppers at once. – I make multiple batches throughout the summer and can into pint jars. Then I open the jars and funnel into bottles (then chill them!) just before giving out as gifts during the holidays with jelly.\n\nHabanero Dip\n\n½ Cup Mayonnaise\n½ Cup Sour Cream\n1 Tbsp. olive oil\n1 Tbsp. minced garlic\n2 Tbsp. fresh basil\n1 Tbsp. fresh mint\n1 habanero, deseeded and miced\n\nAdd all ingredients in your blender and puree. Chill well (2 hrs) and serve with crackers, etc. with sliced grape tomatoes. Also great as dip for shrimp, boiled or fried.\n\nPineapple-Habanero Salsa \n\n1 8-oz can of pineapple tidbits (reserve juice)\n½ Cup red bell pepper, diced\n¼ Cup Vidalia (sweet) onion, diced\n¼ Cup fresh cilantro, chopped well\n1 large lime\n1 habanero, deseeded and minced\npinch of salt\n\nGrate the rind of the lime into a bowl, then squeeze to add all of its juice. Add all other ingredients, including reserved pineapple juice and mix well. Chill for 2 hours. This is a killer salsa on grilled tuna or crab cakes.\n\nMango-Habanero Salsa\n\nMake the same recipe above, but substitute 1 ripe mango, peeled and diced, for the pineapple and add 1 can of black beans (that have been rinsed well). Fabulous on grilled pork chops!\n\nFor Hot Wings, I add a deseeded and diced habanero to a bottle of BBQ sauce, simmered in a saucepan for 30 minutes or so.\n\nAs mentioned, I freeze habaneros straight from the garden (washed, of course). I also like keeping ground habaneros on hand (in saved spice containers). They are easily dried, but MUST ALWAYS be ground outside (I have a coffee grinder for this unique use). To dry: remove the stems and arrange the peppers on a rack placed inside a cookie sheet. Place in a slow oven (150-degrees) for about 18 hours, with the door left barely ajar. Warning: drying these peppers this way will produce a scent throughout your home reminiscent of walking into a marijuana den in the 70s…. Grind 2-3 peppers at a time.\n\nSo experiment away and let your creativity fly. These are just a few ways that I have developed over the years and would really enjoy learning how you pros would expand on this topic…!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Audeo thank you so much for these recipes!!! And please, no need to apologize for the delay \nI love the name of the jelly and sauce. That is just classic. I think I will make the sauce this week. I have never made my own hot sauce and have wanted to try and this recipe looks delicious! Thanks again!",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " You're very welcome, GB! I hope you enjoy them soundly. Who knows, the sauce could very well help to save money in heating costs over the coming winter...!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " yes, I think we should all make all of Audeo's recipes and then just breathe on each other.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Good God, NO! I could not possibly abide being single-handedly responsible for the breakup of families, disolution of relationships and ultimate downfall of civilization itself!!!\n\nRETREAT! RETREAT!",
"loss": true,
"prefix": "Audeo:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Penzeys Spices",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " OK I am very excited. I just placed my first order through Penzeys Spices. I have heard great things about them, but have never tried their stuff. Here is what I just ordered:\n\nFajita Seasoning \nBrown Mustard Seed \nOzark Seasoning \nChicken Soup Base \nChicken Taco Seasoning \nSicilian Salad Seasoning \nGarden Salad Seasoning \n\nI can't wait to get my order \n\nOh and they were having a contest to see where they would open their next store and Boston won. That made my day!\n\nWhat have you bought from Penzeys and did you like it or not?",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Great choice GB!!\n\nI actually have never ordered spices from there, but I always order Vanilla beans (Madagascar) and they are perferctly fresh & cheap!!!!!",
"loss": true,
"prefix": "pancake:"
},
{
"from": "human",
"value": " GB take a look at this.\n\nhttp://www.theingredientstore.com/",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Thanks Rainee",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " I adore Penzey's and ahve used them for years; always, always, top quality product and new ideas. I've ordered just about everything from them, and never been dissatisfied. \n\nTry their Foxpoint Seasoning for fish/chicken. The peppercorns are awesome. The Ozark seasoning is awesome. Oh, and do get the 'Barbeque of the Americas' - I've used it on everything!\n\nI love their gift packs, too, and have given many away as Christmas presents. \n\nGB, I'm jealous - I voted for Charleston, but didn't make it! I even wrote them a letter saying I'd love to manage a store in my area!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Marm, it sounds like they are trying to open a few more stores after Boston so I will keep my fingers crossed for you!",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " I can't say enough about Penzey's. Just got my most recent order today. I've used them for years - there is no other brand in my spice cabinet. I don't usually buy the blends (though I have a few), but I must have all the pure spices. I also get things like saffron and vanilla from them. They always send a sample size of something like lemon pepper, pasta sprinkle, or Galena Street (which I got today). The recipes in the catalogue are great, the reading material is so informative, and they seem like such a nice family when the include what they've been up to. I really like buying from them.",
"loss": true,
"prefix": "chesterchippy:"
},
{
"from": "gpt",
"value": " Never heard of these spices. Are they perhaps a regional favorite. All I remember is Watkins and now it is almost gone. I have only seen it at fairs. \n\n\n\n\n :roll: GO DUCKS = SMASH IDAHO",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " norgeskog said:\n\t\t\t\n\t\t\n\n\n\t\t\tNever heard of these spices. Are they perhaps a regional favorite. All I remember is Watkins and now it is almost gone. I have only seen it at fairs. \n\nThey sell it like Avon here. Look in your phone book for distributors if you are interested. Watkins has a couple products that are irreplaceable in our house.\n\t\t\nClick to expand...",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\n\n\t\t\t\n\t\t\t\tnorgeskog said:\n\t\t\t\n\t\t\n\n\n\t\t\tNever heard of these spices. Are they perhaps a regional favorite. All I remember is Watkins and now it is almost gone. I have only seen it at fairs. \n\nThey sell it like Avon here. Look in your phone book for distributors if you are interested. Watkins has a couple products that are irreplaceable in our house.\n\t\t\nClick to expand...\n\n\nThanks again, Alix.\n\t\t\nClick to expand...",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " norgeskog said:\n\t\t\t\n\t\t\n\n\n\t\t\tNever heard of these spices. Are they perhaps a regional favorite. \n\n :roll: GO DUCKS = SMASH IDAHO\n\nClick to expand...\n\n\ngo to http://www.penzeys.com and request a catalogue.",
"loss": true,
"prefix": "chesterchippy:"
},
{
"from": "gpt",
"value": " I went to Google and searched. Penzeys has a website but no store close to me in Oregon, nearest I believe is Iowa, but I ordered a catalog. I will look later in my phone book. THanks Alix\n\n\n\n :roll: GO DUCKS = SMASH IDAHO SATURDAY",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " Penzey's is mostly in the mid-west. They're opening a store in Boston but that's 1 1/2 hours from me so I will still order on line. That's the best way. When you get their catalogue you'll see. I'm sure you'll enjoy reading it.",
"loss": true,
"prefix": "chesterchippy:"
},
{
"from": "gpt",
"value": " chesterchippy said:\n\t\t\t\n\t\t\n\n\n\n\n\t\t\t\n\t\t\t\tnorgeskog said:\n\t\t\t\n\t\t\n\n\n\t\t\tNever heard of these spices. Are they perhaps a regional favorite. \n\n :roll: GO DUCKS = SMASH IDAHO\n\nClick to expand...\n\n\ngo to http://www.penzeys.com and request a catalogue.\n\t\t\nClick to expand...\n\n\nSorry Chesterchippy, I guess I should have read these and used your connection rather than Google. Thanks anyway. A catalogue is on the way.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " In the grocery store I buy Schilling or McCormick. Can't speak for everywhere, but in my small area everything else is junk. I have also ordered Penzeys off the internet and have been very satisfied with the results - fresh and fast delivery.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "gpt",
"value": " Penzey's\n\nI have been ordering from Penzey's for years. Outstanding products and service! Check out the prices for the stale stuff on the grocery store shelf and compare it with Penzey's....big difference and always much fresher.",
"loss": true,
"prefix": "shoreline:"
},
{
"from": "human",
"value": " I love Penzey's cinnamon - China Cassia and Korintje Cassia. Their Vietnamese is supposed to be excellent, also.\nI also really like their double vanilla extract, fines herbes and herbes de Provence. \nTheir Tellicherry black peppercorns are pretty good, but not bold enough for me. Next time I'm going to try both their Sarawak and Special Extra Bold Indian Peppercorns.",
"loss": true,
"prefix": "merstarr:"
},
{
"from": "gpt",
"value": " Merstar, \n\nYou are making really good choices on the sarawak and extra bold pepper corns.\n\nThe Sarawak doesn't even need food to accompany it. The smell alone is pure heaven!",
"loss": true,
"prefix": "Robt:"
},
{
"from": "human",
"value": " Enough already - you guys have convinced me. I've gotta get some Penzeys!",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " I am a loyal Penzey's follower. I try to order almost everything from them because it's so much better quality than the store-brands and also ends up to be cheaper, usually.\n\nStaples in my house are peppercorns, thyme, cinnamon, vanilla, garlic and onion powder, bay leaves, cumin, chile powder, dried chiles, oregano, several of the curry mixes, allspice berries, ginger, and more stuff that I am forgetting. I also have tried some of their spice blends in small quantities.\n\nRobt is right about the pepper. I ordered both Sarawack and Xspecial awhile ago and the aroma alone put me into the trancelike state I go around in today. \n\nCan't wait for their Boston location.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Grey pickled onions.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " How can I keep my pickled onions white? I use distilled vinegar, as suggested for colour preservation, but they still turn greyish after a few weeks.",
"loss": false,
"prefix": "mazer:"
},
{
"from": "gpt",
"value": " Hmmm... send your recipe, if you don't mind. Also, where are you storing your jars?",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Have you religiously sterilised your jars? Are they hot when you put your product in? Having said that, it's fairly normal that they don't stay pristine white, the ones we buy in England (and we created them) are preserved in brown vinegar, so that solves the discolouration problem!!! They are already discoloured from the beginning.\n\nWhite bought ones have nasty preservatives to keep them white.",
"loss": true,
"prefix": "kyles:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: A stupid question about my percolator coffee pot...",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This sounds dumb, but it really aggravates me. Most of the time, coffee gets trapped in the top of the percolator. You know there is this little bucket w/ holes that sits at the top of the pot where you put the coffee grounds in. Much of the time, coffee gets trapped by the coffee grounds and stays in this little pot above the main section of the pot. I guess the grounds clog up the holes in the little pot and trap the coffee.\n\nIt's aggravating because it makes it harder to clean the wet grounds, and not all the coffee comes out of the pot when you pour.\n\nDoes anyone have a solution to this?",
"loss": false,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " Are you using a filter?",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " I am not using a filter. HOw did I know you were going to ask that? Is that the problem?",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " Coffee needs to be ground for the type of coffee maker. Sounds like your coffee is not ground right. Probably too fine. Fine is ok for drip coffee makers, but not so good for percolators.\n\nBTW, I love percolated coffee. NOT the McDonald's kind, but the kind you get at small diners and funeral homes.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " I'm with PSI - we even had some 'fine ground' coffee clog up our Cuisinart coffeemaker - what a mess!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " But it's the regular perclator stuff I buy in the store. That should be the right kind, right? You sure it's not the lack of filter?",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "human",
"value": " Well, I'm not at a loss. I don't know what else to tell you. It could be the kind you bought was also suitable for drip coffee makers and still too fine? \n\nI'm not too sure a filter would work. The filter may slow down the water enough to overwhelm the basket and you may end up with grounds in the coffee.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " the filter seems to make it work better. Using moderate amount of water as well so probably that is keeping it from overflowing the upper part. thanks.",
"loss": true,
"prefix": "jpinmaryland:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fondue Party?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi There! My daughter who is 29 is having a Girls Night Out Party with 7 other friends (her turn) And she picked the theme of Fondue for food and SHOES for the rest of the theme. We figured out the whole party but we could use help with recipes for fondue recipes for veggies MEAT/Seafood and desert. When I was her age we had these fondue parties all the time....but now it is just coming back. So any help will be appreciated.\n\nThanks, meekasu",
"loss": false,
"prefix": "meekasu:"
},
{
"from": "gpt",
"value": " http://homecooking.about.com/library/weekly/aa041299b.htm?terms=fondue\n\nTry some of these recipes from the URL above. \n\nGood Luck!! SC",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " Here's a chocolate fondue recipe from Alice Medrich, the queen of chocolate. I haven't tried this one myself, but every recipe I have tried by Medrich has come out fantastically.\n\nChocolate Mardi Gras Fondue\n\nServes 6 to 8\n\nIngredients *(See note below)\n\n10 ounces bittersweet or semisweet chocolate, chopped into small pieces\n1/2 to 3/4 cup milk, half-and-half, or heavy cream\nOR\n1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter\n1/2 teaspoon vanilla extract\n\nIdeas for dipping\nKumquats or segments of seedless clementines, oranges, or ruby grapefruit\nChunks of pineapple\nChunks of fresh coconut or large curls of dried coconut\nChunks of banana\nDried fruit such as apricot, mango, papaya, pineapple, or Bing cherries\nStrips of good-quality candied orange, grapefruit or lemon peel\nCubes of pound cake or angel food cake, or toasted cubes of\nbrioche or challah\nCigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels\nMarshmallows or meringues\nToasted shaved almonds (to sprinkle on after dipping)\n\n\nTip: If possible, separate the citrus into segments without breaking the membrane. If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F., then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.\n\nTo make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes. Stir until smooth. Add more liquid if the sauce seems too thick or look curdled. Remove from the heat and stir in the vanilla. Use warm fondue immediately or set aside until needed and rewarm briefly.\n\nChoose a selection of fruit and other dippables, with an eye to variety of color, flavor and texture. And don’t forget to include some children’s favorites as well, Arrange on a platter or in pretty bowls.\nHave forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with. If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water. Leftover sauce keeps several days in the refrigerator. It is a prefect topping for ice cream.\n\n*Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using. For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter. For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for. Butter or cream results in a softer, mellower chocolate flavor.\n\nFrom: A Year in Chocolate:Four Seasons of Unforgettable Desserts\nBy Alice Medrich, 2001, Warner Books, Inc.",
"loss": true,
"prefix": "merstarr:"
},
{
"from": "gpt",
"value": " :P Merstarr, thank you so much for this recipe. I like all the tips also that help remember or teach how to do fondue. My daughter thinks her middle name is chocolate!!! She will love it.",
"loss": true,
"prefix": "meekasu:"
},
{
"from": "human",
"value": " oops! sorry Sierra, I didn't see you there. I was having a senior moment...lapping up those chocolate thoughts. \n\nThanks for the wealth of Fondue recipes. I will email them to my daughter.\n\nHas anyone tried fondue recipes lately?",
"loss": true,
"prefix": "meekasu:"
},
{
"from": "gpt",
"value": " meekasu said:\n\t\t\t\n\t\t\n\n\n\t\t\t:P Merstarr, thank you so much for this recipe. I like all the tips also that help remember or teach how to do fondue. My daughter thinks her middle name is chocolate!!! She will love it.\n\t\t\nClick to expand...\n\n\nYou're very welcome, meekasu!",
"loss": true,
"prefix": "merstarr:"
},
{
"from": "human",
"value": " The link SierraCook posted looks like it has some great recipes! Here are some more links to various savory fondue recipes, many with ratings and reviews:\n\nhttp://www.recipezaar.com/r/q=beef+fondue\n\nhttp://www.recipezaar.com/r/q=shrimp+fondue\n\nHarvest Vegetable Fondue\nhttp://www.recipezaar.com/recipe/getrecipe.zsp?id=54523\n\nhttp://www.recipezaar.com/r/q=cheese+fondue",
"loss": true,
"prefix": "merstarr:"
},
{
"from": "gpt",
"value": " Thanks again for all of your help. As soon as I get a new computer I will be able to zip through the recipes myself. But my daughter tuned in to the urls and found just the right recipes.\n\nLooks like Fondue is back! Her lil club only has 8 members(just right) but all of her other friends were more than willing to loan fondue pots and cards table for the bunko games. Her party is tonight and she called this morning from Sacramento to talk last minute stuff with \"Mom\" We both like to entertain. So it was fun for me helping her plan it all. I will let you know how it turned out.",
"loss": true,
"prefix": "meekasu:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chicken and Red Potatoes with one oven?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Ok, so tonight I'm supposed to be making chicken and red potatoes. The chicken requires 350 degrees (F) for 35 minutes, and the potatoes need 450 degrees (F) for 40 minutes. I've been living with my parents until this weekend, and have made these together with their big kitchen containing two ovens, but I just moved into an appartment and I'm down to one oven now.\n\nHow can I cook these two items to have them done at the same time? I've got one oven, and if it helps, a microwave.\n\nBy the way, for future reference - would I be making a mistake if I tried putting chicken and a cake in the oven together if they use the same cooking temperature?",
"loss": false,
"prefix": "Rayzawhozawha:"
},
{
"from": "gpt",
"value": " You should be able to cook them both together. Just cook the potatoes longer at 350°.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Rainee is correct. Just cook them longer. I myself have place them in the oven for a coulpe minutes on high and then place them in the oven with the chicken.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " I do this all the time with chuck roast and potatoes - just put the potatoes in longer - actually I like them better that way anyway. Just check them with a fork until you get the altered timing down.",
"loss": true,
"prefix": "Otter:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Olives/olive oil",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This may sound silly but.........I love EVOO and HATE olives........it's a texture thing I think. What do you love and hate???",
"loss": false,
"prefix": "PolishedTopaz:"
},
{
"from": "gpt",
"value": " My partner is exactly the same, he hates olives, but adores olive oil. He tries to like them, I think it's the bitterness that turns him off. I love olives. I can't think of anything I hate, except for English Indian curries, they cook the curries too long and the spices go off. Horrible. I love spicy food other than that.",
"loss": true,
"prefix": "kyles:"
},
{
"from": "human",
"value": " I can eat them in some things, but I have never liked peanuts. But peanut butter? I love peanut butter! I also like fig newtons but hate fresh figs.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "gpt",
"value": " How funny. Every once in awhile a freind will hear me say I don't care for something, food wise, and they are in shock. Mine are grits (and trust me, I've tried every prep known to mankind), corn bread, and collard greens. Duh, guess I'm not a southerner? Oh, milk. Milk and cornbread are the oddities, because I LOVE literally anything else made with milk or with corn. One time a friend's mom told me (I was 6 or 7) that I'd never grow up to be tall and strong because I hated milk. I'm 5'10\" and could probably pull an ox cart, so got the last laugh on that one!",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " My Dad said I would have curly hair if I ate toast - so I DIDN'T!!!!!!!!!!\n\nI have VERY curly/frizzy hair that I am CONSTANTLY doing things to tame it - right down to the Japanese thermal straightening. So, at the ripe old age of \"almost\" 50 I FINALLY have manageable hair and I EAT TOAST NOW!!!!!\n\nI like chocolate - and I like peanut butter BUT don't put them together\n\nI like nuts - BUT don't put them in any chocolate (it's gross)\n\nWell, I must go - we're getting some major wind from Frances!!!!! Things are blowing aw;ay!!!!!!!!!!!!!!!!!!!\n\nedited to say....ok - it was just a bit \"gusty\" but the rains have started. My husband's an insurance adjuster - I think I'll call our local psychiatric hospital and reserve a bed now - gosh, he's going to be busy. Good for business (except it is just him and me), bad because I won't \"see\" him for a couple months - he'll work such long hours at the office and just sleep there. He works until his head hits his desk (he said one morning that his nose hurt, I said I know, I heard it hit your desk ) Poor thing. \n\n(sorry, I ddin't mean to hijack your post) - back on topic now!!!!!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " I love cheese but don't put in anything other than pizza.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "human",
"value": " Gee, my Gramma used to tell me burned toast makes you sing. Thing was, she was a truly lousy cook, and a mediocre singer. Lovely lady, though!!!",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " About the only thing I have a love-hate relationship with is spinach. I cannot stand the scent of cooked spinach. It 's makes me naseous. However, I love raw spinach in salads.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " love corn hate corn bread.\nmy cousin loves applesauce \nhates apples.\nmy boyfriend loves ketchup\nhates tomatoes.",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " My love/hate relationship involves clams/oysters...\n\nI hate raw clams, but I love clam chowder...\n\nI hate raw oysters, but I love Oysters Rockefeller.\n\nAs far as cooked spinach.. I don't like it for the most part.. but I like it in some dips and lasagna.. I like it mainly in a good salad.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "human",
"value": " LOL.. I forgot to post what the topic was originally about... I love olives and olive oil... I use olives for everything..and I can't think of an olive I don't like.. .. my fav are Kalamata olives!",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " I hate raw onions, but love them cooked as long as there is no crunch, same thing with celery. I hate green peas, but love pea soup.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Hate raw fish, love cooked fish, and this includes shellfish. Hate okra, love most other veggies. Love leverwurst, hate mint. Hate alcohol (and yes it does have a flavor, no matter how you mix it or cook with it!).\n\nLove yeast, hate beer (could be that alcohol thing again).\n\nLove extra-sharp cheeses, hate ripened cheeses.\n\nDon't care for baked earthworms. It was a childhood dare. You couldn't imagine how bad they tasted. I still shudder when I think about it, and that was about forty years ago. I think I was about seven at the time. That's the only flavor besides strong peppermint and alcohol that aever made me vomit (though I couldn't bring myself to try balloot while in the Phillipines.\n\nHate diabetes, love the foods I can no longer have, especially since I have learned to really make those foods so well.\n\nLove dairy products, and milk is my favorite drink (though a great strawberry malt comes in a close second, made with sugar-free vanilla ice cream, real strawberries, malt, and Splenda).\n\nSeeeeeya; Goodweed of the Noprth",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " I love apples. The juicier the better, but I hate apple juice. This has always boggled my mind.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tI love apples. The juicier the better, but I hate apple juice. This has always boggled my mind.\n\t\t\nClick to expand...\n\nLOL How funny. I'm not that crazy about apples (I can eat them, but I don't get in the mood for them), but I love apple juice!\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "gpt",
"value": " i racked my brain to find a food i don't like. it was hard, but i don't like raw squid, but i love it cooked (grilled, steamed, acid cooked, baked, etc).\n\nwhen i was a kid, i hated egg whites but loved egg yolks. my cousin loved the opposite so we were a very happy pair when our moms would serve us hard boiled eggs.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " Food I Hate\n\nI DO NOT LIKE TURNIPS IN ANY WAY SHAPE OR FORM",
"loss": true,
"prefix": "goodgiver:"
},
{
"from": "gpt",
"value": " I love women but hate ...........nah :!: .....nevermind.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "human",
"value": " Barbara, you and I would make a great team",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I love everything that everyone said they hated, and I love everything that everyone said they loved, ummm..... maybe not the baked earthworms. EEEEEWWW. I don't think there is anything that I don't like and God blessed me with a husband who feels the same way. He's a pleasure to cook for and loves adventurous eating as I do. We make a great pair, both overweight, but oh so very happily eating away. LOL",
"loss": true,
"prefix": "VegasDramaQueen:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Doughs.....for tonight?? help me......",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm looking for a good recipe for a dough in which can be rolled out like a perogy, then filled with hamburger and deep fried. I have a recipe for this and the recipe title is \"Chibirachi\" I haven't found anything even remotely close. Are you gonna be the one that can help me?\n\n :roll: :P 8) \nTanis",
"loss": false,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " Hey Tanis...since I posted the recipe somewhere else...does that still mean I won?",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " I use won ton wrappers",
"loss": true,
"prefix": "goodgiver:"
},
{
"from": "gpt",
"value": " Tanis meat pie/empanada dough\n\nYou need to use an empanada dough or a meat pie dough. Here are two that are excellent:\n\nEmpanada Dough\n4 cups flour\n2 eggs, slightly beaten\n5 T. Crisco\n1 t. salt\n1 & 1/2 cup milk\n\nSift flour with the salt, and cut the crisco into the flour\nAdd beaten eggs and the milk. \nForm dough into balls\nCut into 5 4-5 inch circles and fill with your meat /cheese mixture\nDeep fry at 350 degrees.\n\nMEAT PIE2 cups self rising flour\n1/3 cup (heaping) crisco shortening\n1 egg, beaten\n3/4 cup milk\n\nSame method as above. Form into a dough, and chill until ready to use.\nGood luck! 8)",
"loss": true,
"prefix": "TallnTan:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: No-Cook Recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Due to the extreme fire danger this summer my forest is holding a No-Cook Recipe Contest. I thought that it would be interesting to see what recipes that everyone here could come up with. \n\nJust for fun here is the link to my forest's webpage: http://www.fs.fed.us/r5/tahoe/\n\nSC \n\nStuffed Jalapenos\n\n1 (11.5 oz.) jar whole jalapeno peppers\n½ (8 oz.) pkg. cream cheese, softened \n1 tablespoon sour cream\n¼ teaspoon garlic powder\n1 green onion bunch, finely diced\n3 tablespoons cheddar cheese, finely shredded\n1/3 cup finely chopped walnuts\n\nCut each pepper in half lengthwise; remove seeds. Rinse with cold water and drain on paper towels. Combine cream cheese, sour cream, garlic powder, green onion, and cheese. Pipe or spoon into pepper halves. Chill. Before serving sprinkle walnuts over pepper halves. Makes 2 dozen.",
"loss": false,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " Margaritas and martinis don't need cooking.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " I have a great no-bake chocolate cookiie recipe. It is really good. I will have to do a little digging. i will keep you posted.",
"loss": true,
"prefix": "Russell:"
},
{
"from": "gpt",
"value": " Baloney Rollups:\n\nOpen refrigerator door, select slice of baloney from pack and roll into tube. Open yellow mustard jar (gourmands can open the Poupon). Hanging on open refrigerator door, dip baloney in open mustard jar and eat. Wash down with milk straight from carton. Wipe mustard off carton; close refrigerator.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " What did Mommy say about drinking milk out the carton?",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "gpt",
"value": " roflmao mud... sounds just like me",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " wasabi said:\n\t\t\t\n\t\t\n\n\n\n\n\nWhat did Mommy say about drinking milk out the carton?\n\nClick to expand...\n\n\nShe said, \"Don't ever let me catch you doing that again!\" AFter that I was more careful and never got caught.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Psiguyy said:\n\t\t\t\n\t\t\n\n\n\t\t\tMargaritas and martinis don't need cooking. \n\nClick to expand...\n\n\nI agree Psiguyy. If you cannot cook why not go straight for the liquid diet!! \n\nSC",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " Asian Coleslaw\n\n1/2 small head of Napa Cabbage.. shredded (4 cups)\n3 carrots, shredded\n1 red, 1 yellow bell pepper, seeded and cut very thinly\n1/4 lb snow peas, trimmed and cut into thin strips\n1/3 cup peanut oil\n1/4 cup rice vinegar\n3 tbsp worcestershire sauce\n1 tbsp oriental sesame oil\n1 tbsp honey\n2 cloves garlic minced\n\nPlace vegies in large bowl. Whisk together peanut oil, vinegar, worcestershire, semsame oil, honey and garlic in small bowl until well blended. Pour dressing over vegies; toss to coat evenly. Cover and refrigerate 1 hour before serving.",
"loss": true,
"prefix": "Juliev:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: RECIPES FOR NECESSITIES",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Excellent Window Cleaner:\n1 tsp. Joy or shampoo\n1/2 c. alcohol\n1 qt. rain or distilled water\ntouch of cologne\n\nSpray and wipe with paper towel or newspaper.\n\nPaper Paste:\n1/2 c. flour\n2 Tbsp. vinegar\n1 Tbsp. salt\n1 pt. water\nBoil 30 minutes and keep in container.\n\nHomemade Soap:\n3 gal. rain water\n3 cans lye\n12 lb. grease\ncitronella for scent\nLet boil until all is dissolved. Then add 6 more\ngallons of rain water. Let boil from 1/2 to 1 hour. When\ndone, add salt (handful), add citronella. Cool and cut into\nbars.\n\nMoney Saver:\n1 large can evaporated milk\n1 lb. butter\nBeat until light and fluffy both ingredients. The\nresult is a lot of whipped butter.\n\nShampoo:\n1/2 c. vinegar\n1/2 c. water\n1 large tsp. Miracle Whip\n1/2 c. soap (Lux or favorite\ndish washing soap)\nMix and use for shampooing the hair.\n\nEasy Steak Tenderizer:\nSpread cornstarch all over steak with fingers. Now,\nwork in soy sauce with the fingers. Turn steak over and\nrepeat. Do this 15 to 30 minutes before frying or barbecue.\nNo need to use oil in skillet when frying. Use cornstarch and\nsoy sauce sparingly.",
"loss": false,
"prefix": "chefwannabe:"
},
{
"from": "gpt",
"value": " HANDY BABY WIPES\n\nHANDY BABY WIPES\nJob Squad paper towels\n1 capful alcohol\n1 squirt Baby Magic soap\nlukewarm water\n\nUse airtight square container. Cut paper towels into 4\nsquares each. Fill container 3/4 the way with water. Add\nalcohol and soap. Swish around lightly. Slowly lower stacked\ncut paper towels into water until container is full. Place lid\non top. You're ready to go!",
"loss": true,
"prefix": "chefwannabe:"
},
{
"from": "human",
"value": " EASY LAUNDRY SOAP\n\nEASY LAUNDRY SOAP\n4 lb. grease, at room\ntemperature\n1 can lye\n2 pt. water\n1/2 c. borax\n1 c. soap powder\n\nDo not melt lard. Mix water, lye and lard. Stir\ntogether until lumps are melted. Add borax and soap powder. A\ndash of bluing may be added. I use only 1 1/2 pints of water\nand add 1 cup sudsy ammonia.",
"loss": true,
"prefix": "chefwannabe:"
},
{
"from": "gpt",
"value": " CHRISTMAS TREE FIREPROOF SPRAY\n\nCHRISTMAS TREE FIREPROOF SPRAY\n7 oz. Borax\n3 oz. boric acid\n1 Tbsp. soap (I use Cheer)\n1 1/2 qt. hot water\n\nMix all ingredients. Bring to a boil. Cool and spray.\nWorks best if sprayed from a garden sprayer.",
"loss": true,
"prefix": "chefwannabe:"
},
{
"from": "human",
"value": " How to clean brown water stains from your dishwasher\n\nHow to clean brown water stains from your dishwasher.\nRemove all dishes from your dishwasher. Place \"Tang\" (fruit\njuice powder) in the soap dispenser. Run dishwasher through\nfull cleaning cycle. This will not harm the dishwasher or your\nseptic system!",
"loss": true,
"prefix": "chefwannabe:"
},
{
"from": "gpt",
"value": " Those are great chef....I have one that I happened upon by mistake.\n\nI was having a bath one day and I ABSOLUTELY need bubbles in the bath.....I have issues with any type of floaties, any wyas, being as I had no bubblebath I used Palmolive liquid dish soap...the new aroma therapy kind. Well after my bath, ,I gave the tub a once over with the rag and OMG if all the \"build up\" didn't come off??? hhmmmm what a simple way to clean the tub....",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "human",
"value": " Wow those are something.. I have actually used the window cleaner.. but I added a gallon of water.. I think your way would be better.",
"loss": true,
"prefix": "GaArt:"
},
{
"from": "gpt",
"value": " Homade Soap: \n3 gal. rain water \n3 cans lye \n12 lb. grease \ncitronella for scent \nLet boil until all is dissolved. Then add 6 more \ngallons of rain water. Let boil from 1/2 to 1 hour. When \ndone, add salt (handful), add citronella. Cool and cut into \nbars.\n\nI read the post too fast and I thought I read \"Homemade Soup\", so I did a double take when I read the ingredients.",
"loss": true,
"prefix": "wasabi:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Now That's a Burger!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " http://www.dennysbeerbarrelpub.com/6lbburger.htm",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Interesting, as a novelty, but very impractical! Obviously no one could eat one of these, but to even try to cut it up for the family to share would be very messy!\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " Wow I love challanges.",
"loss": true,
"prefix": "Jermosh:"
},
{
"from": "gpt",
"value": " My question is, Would you really want to sit and wait for it to be done cooking? How long do you figure it would take. Mind you it is in a pub so you would have other things to do and waste time, rather than just a restuarant setting.....",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "human",
"value": " tancowgirl - mmmmm - I see a potential problem, don't you? Sitting in a pub waiting for this thing to cook - I'd be more apt to use it as a pillow when it arrived.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Wow! I think that I would put a birthday candle on top and invite 6 or 8 friends to join me.\nMarge",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " What a GREAT idea...do you think that they would go for it? mmm a pillow.....after all those beers waiting for it......k lets all go to find this Deeny's pub...lol",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " Who would be more likely to finish it? A starved guy on an island? OR a fat guy that eats a LOT every day? What do you guys think?",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " A big guy. I think I read that there was some fellow who couldn't get out of his room and he ate like 15 Big Macs for dinner or some outlandish number. Starving guys tummy would have shrunk...so even if he did get it down...well it wouldn't STAY there.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " Hmmmmmmmmmmmm............",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " my boyfriend and i want to go there; we've have been trying to find out the name of that place so we can go there one night. i'm about as skinny as they come, and i heard that people like me have it easier in eating contests because our stomachs can just expand and expand, so we'll see. i might win the 3-lb. burger challenge, LOL, i can just see me up there with a bunch of manly-men and me beating them out. wouldn't THAT be funny?",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Yes, skinny people can actually eat more because they're stomachs aren't restrained by the surrounding body as much. The result is they have stomachs that can expand more that heavier people. \n\nThe hot dog eating contest has been won by skinny people for the past several years.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " My stomach is very restrained. \n\nI couldn't get to the site,but I did see someone on a FTVN show once. Big around as a plate.",
"loss": true,
"prefix": "GaArt:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Mustard Recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Mustard Recipe\n4 oz dry mustard (Coleman's makes a tin that comes in either 2 or 4 oz)\n1 cup White vinegar\n\nMix these two well and let sit overnight.\n\nWhip in -\n2 eggs\n1 cup sugar\n1/2 tsp salt\n\nput in double boiler and cook until thick - you will need to stir constantly\nand not heat it too fast or it gets lumpy. If you under cook it it will be\nvery runny.",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Hey Raine, I thought you just mixed the dry stuff with vinegar, is that other stuff just for thickening purposes? I would like to try my hand a flavoured mustard too. My husband LOVES raspberry mustard, but it is $$$$! If you have a recipe for that I would appreciate it. Thanks!",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Alix - Coleman's is a dry mustard. I guess maybe you don't have that brand where you are.\n\nRainee - have you actually made any mustard? Mine ALWAYS comes out with a funky texture - kind of grainy. I've tried several recipes and they all come out like this. Any suggestions?",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " We have never made any mustard. This recipe is from a bbq buddy.\n\nWe have a different bbq friend (lives in PA) who makes his own mustard, and it is really good. Good on everything. He makes some very nice wine too!",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " We do have Coleman's kitchenelf, I use some in my caesar salad dressing. I have never tried my hand at making mustard from the dry stuff, and would like to try raspberry mustard. So...if anyone has a recipe...bring it on.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " I re-read your question Alix and I now know what you were saying - I read it as you thought the Coleman's was already prepared mustard - :? \n\nI LOVE the raspberry mustard too - I'm going on a search for us!!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Woohoo! Can't wait to see what you come up with!",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " Alix,\n\nI did a Copernic search and found the following:\n\nGRAINY RASPBERRY MUSTARD \nCategories: Desserts \nYield: 20 servings \n\n 1/4 c Mustard seeds\n 2 ts Mustard powder\n 1/4 c Water\n 1/4 c Dry white wine\n 1/3 c Raspberry vinegar\n 1/2 ts Salt\n 1/2 c Raspberry jam,seedless\n\n 1. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours.\n 2. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add raspberry jam. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month.\n\n\nGrainy Raspberry Mustard\n\n1/4 c Mustard seeds\n2 ts Mustard powder\n1/4 c Water\n1/4 c Dry white wine\n1/3 c Raspberry vinegar\n1/2 ts Salt\n1/2 c Raspberry jam, seedless\n\nWhirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add raspberry jam. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month.\n\nThis site (where I got the 2nd recipe) has 116 mustard recipes:\nhttp://www.melborponsti.com/inxmtd.html\n\nRASPBERRY MUSTARD\n\n1/2 c. fresh raspberries\n1 tsp. honey\n1 tbsp. red wine vinegar\n\nMarinate 4 hours. Puree and strain. Add to this:\n\n1 c tomato paste\n1/2 tsp. dry mustard\n6 1/2 oz Dijon mustard\nSalt and pepper to taste\n\nHeat all ingredients until very thick. \n\nHope these help. \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " Thanks Barbara! The first one looks doable...now I just have to talk Ken out of some of his coveted rasperry jam!",
"loss": true,
"prefix": "Alix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Compound Butters - Post your favorite recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I love making and using compound butters. I usually make up my own combinations like PARSLEY/DILL/LEMON ZEST for seafood and fish, PARSLEY/GARLIC for bruschetta and many Italian dishes, CILANTRO/LIME ZEST/CHIPOTLE POWDER, for Mexican dishes and sauteing seafood, and my favorite TABASCO SAUCE/GARLIC/LEMON ZEST/CAJUN SEASONING/CHIPOTLE POWDER shrimp, scallops, and many other Mexican style dishes. I know there are a ton of other combinations out there and I'd like to know what your favorites are and how you use them. I drop the butters onto a flat dish in Tablespoonsful then freeze for a couple of hours. When they're frozen, I put them in zip loc bags. It's so convenient to toss one or two into a pan or pot of soup, or whatever, without having to make them up on the spot. So what's your favorite???",
"loss": false,
"prefix": "VegasDramaQueen:"
},
{
"from": "gpt",
"value": " I don't really have a favorite as I just make them with whatever I have lying around in the kitchen and fridge. I love making and using them though. I guess thinking back, one of my favorites had basil, lemon, capers, garlic, and white wine among other things.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Seasoned BUtters\n\nIt depends on what I am using it for. I have a small herb garden and use varigated sage butter for corn on the cob; parsley, sage, rosemary & lemon thyme (sounds like a good title for a song) for steak or pork chops. The other day I pounded a boneless/skinless chicken breast to 1/4 inch thick and made a mixture of the song herbs and added minced garlic and ginger and a few finely ground bread crumbs and mixed all with the butter and stuffed and rolled the chicken. Deglazed pan with chicken stock and dry vermouth and butter. It was very good. I am liking all of the varieties of butter mixes here. \n\n\n\n\n :roll: GO DUCKS",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " whatever fresh herbs are growing well in my garden.\n\nsage and thyme butter\nroasted garlic and purple basil butter (looks cool too)\nraw garlic, sea salt, parsley, and sweet basil (for crostini)\npaprika, garlic powder, and thyme butter (great rubbed on a roasting chicken)",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " oh, man...\ni'm executive chef for a high-end hunting lodge out in west texas and this past weekend i had the grill master cook 30 nicely marbled [usda choice] rib eyes. i made the usual steak sauces and then i made a roasted garlic/gorgonzola butter as an alternative for the steaks...unbelievably rich.\n\nthe hunters loved it...i was almost a god for about an hour there.",
"loss": true,
"prefix": "cafeandy:"
},
{
"from": "gpt",
"value": " Hi....\n\nGorgonzola butter, made with roasted garlic, gorganzola, parsley and S+P to taste. Unsalted butter being the base. Served on ribeyes, TO DIE FOR!!!",
"loss": true,
"prefix": "PolishedTopaz:"
},
{
"from": "human",
"value": " Wow!!! Thanks so much for the great responses. I've printed every one of them and you can bet they'll be added to my files. I especially like the BASIL/LEMON/CAPERS and the GORGONZOLA/ROASTED GARLIC/PARSLEY. I have seen this one before in cooking magazines but being a purist when it comes to steak I've hesitated to use it. I'm going to try it this weekend on HALF of my steak to see what happens. Keep them coming and thanks again. You've given me some great stuff here.\nBTW this morning we had one of our favorites, BUTTER/HONEY/CINNAMON/HAZELNUT MEAL on fresh croissants. Ohhhhhh it just doesn't get much better.",
"loss": true,
"prefix": "VegasDramaQueen:"
},
{
"from": "gpt",
"value": " I got the recipe from Bon Appetit mag.....it was the cover recipe 3 months ago. Freeze the leftovers.",
"loss": true,
"prefix": "PolishedTopaz:"
},
{
"from": "human",
"value": " I don't really think it is a compound butter as it only has one flavour, but IMHO maple butter from Quebec is absolutely outstanding on toast, pancakes etc.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " PolishedTopaz said:\n\t\t\t\n\t\t\n\n\n\t\t\tI got the recipe from Bon Appetit mag.....it was the cover recipe 3 months ago. Freeze the leftovers.\n\t\t\nClick to expand...\n\n\ntopaz-\ncheck your pt",
"loss": true,
"prefix": "cafeandy:"
},
{
"from": "human",
"value": " mine's very simple with garlic parsley and basil",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tI don't really think it is a compound butter as it only has one flavour, but IMHO maple butter from Quebec is absolutely outstanding on toast, pancakes etc.\n\t\t\nClick to expand...\n\n\nYou're right Alix, I forgot about that one. We put maple butter on our pancakes and waffles and cinnamon/sugar butter on toast. I guess you can make up pretty much any combination that suits you.",
"loss": true,
"prefix": "VegasDramaQueen:"
},
{
"from": "human",
"value": " cafeandy said:\n\t\t\t\n\t\t\n\n\n\t\t\toh, man...\ni'm executive chef for a high-end hunting lodge out in west texas and this past weekend i had the grill master cook 30 nicely marbled [usda choice] rib eyes. i made the usual steak sauces and then i made a roasted garlic/gorgonzola butter as an alternative for the steaks...unbelievably rich.\n\nthe hunters loved it...i was almost a god for about an hour there.\n\t\t\nClick to expand...\n\n\nCafeandy, going to try the garlic/gorgonzola tonight, love them both. The only thing in which garlic does not go in my house is the brownies. I am assuming you roasted the garlic and then mixed it with the gorgonzola and butter?? Thanks for sharing. \n\n\n\n :roll: \nGO DUCKS\n\nI tried it last night and it was GREAT. It has my vote, and if I ever get to Texas I will visit your restaurant.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Andy.....\n\nI responded to your PT a few days ago.....did you pick it up yet?",
"loss": true,
"prefix": "PolishedTopaz:"
},
{
"from": "human",
"value": " I love honey butter.. on pancakes and waffles.. mmmmm.. or fresh muffins!\n\nI like garlic butter on grilled corn or a flavoring for grilled steak, chicken or seafood!",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " good on pork chops too *yummy*",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " a nicoise olive compound butter that I use to make a nage with.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " ironchef said:\n\t\t\t\n\t\t\n\n\n\t\t\ta nicoise olive compound butter that I use to make a nage with.\n\t\t\nClick to expand...\n\n\ndefinition of nage, please.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " the simplest definition of a nage is that it is basically a broth or consomme that is used as the sauce for a dish. it is mainly used for lighter seafood dishes.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " ironchef said:\n\t\t\t\n\t\t\n\n\n\t\t\tthe simplest definition of a nage is that it is basically a broth or consomme that is used as the sauce for a dish. it is mainly used for lighter seafood dishes.\n\t\t\nClick to expand...\n\n\nthanks. I thought nicoise only referred to that French salad with tuna in it.",
"loss": true,
"prefix": "mudbug:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Need some good sources for potassium",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What are some good sources of potassium other that bananas? I'm getting tired of bananas & I don't like to take suppliments. I get severe leg cramps & need all of it I can get.",
"loss": false,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " Sorry, crewsk. No idea. Someone out there with more nutrition knowledge than me will know.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " That's ok. I haven't had any leg cramps in about 2 months & I want to keep up that record, but bananas get boring.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " here you go, crewsk\n\nhttp://www.hoptechno.com/book29p.htm",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Thank you so much! That really helps!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " Dried apricots are a GREAT source of potassium. I had never eaten one in my life and I picked some up at the grocery store one day because I just \"had\" to have them - I was getting up every single night and eating about 5 kalamata olives around 3:00 am - had a routine doctor's appointment with routine bloodwork and my potassium was VERY low. It's funny how our bodies tell us what we need. I mean, to crave dried apricots when I didn't even know what they tasted like!!!!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Those are listed on the site that mudbug posted. After reading the recomended foods, I realized how much stuff I eat has a lot of potassium. \n\nI know what you mean about the body craving things. When I was expecting my son, I craved chicken livers. My iron was low & the doctor put me on iron pills. Well long story short, I didn't take the pills, I started eating chicken livers & my iron went up without even having to take the pills.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " I'll have to go look at that site. Interesting isn't it??? By eating those chicken livers instead of taking iron pills you also spared yourself a lot of agony",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " rofl kitchenelf. when dw was pregnant and taking pre-natal vitamins, that's all she talked about. forget about trying to choose a name for the boy. funny, now his nickname is the little pooper, or poop for short. i just realized that. lol.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " I was on the vitamins too. They are like horse pills!! My daughter was on an iron suppliment when she was born & that was no fun at all!!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Re: Pottassium\n\n\n\n\t\t\t\n\t\t\t\tcrewsk said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhat are some good sources of potassium other that bananas? I'm getting tired of bananas & I don't like to take suppliments. I get severe leg cramps & need all of it I can get.\n\t\t\nClick to expand...\n\n\nCantalope and potatoes, and who doesn't like the latter?\n\n\n\n\n :roll: GO DUCKS",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tDried apricots are a GREAT source of potassium. I had never eaten one in my life and I picked some up at the grocery store one day because I just \"had\" to have them - I was getting up every single night and eating about 5 kalamata olives around 3:00 am - had a routine doctor's appointment with routine bloodwork and my potassium was VERY low. It's funny how our bodies tell us what we need. I mean, to crave dried apricots when I didn't even know what they tasted like!!!!!\n\t\t\nClick to expand...\n\n\nBe careful of the dried appricots. Too many can have the same effect as too many prunes.\n\n\n\n :roll: GO DUCKS",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " Artichokes are loaded so is apple cider vinegar.",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "gpt",
"value": " Salt Substitute is potassium chloride. Use that instead of salt and you'll get all the potassium you need. In fact, when you get a leg cramp, a pinch or two of the stuff will relieve the cramp.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " CREWSK;\n\n Just wanted you to know that leg cramps are a symptom of more than one mineral deficiency, perhaps your electrolytes are off. You mentioned eating bananas for potassium, this is what Doctors usually recommend for patients that they put on lasex, dependency on lasex usually results in a potassium deficiency, if that is not the case with you than other mineral salts could also be deficient. Be careful not to upset the balance.\n\n Please go to http://www.howstuffworks.com and type \"electrolytes\" into the search, than scroll down and click on \"What are electrolytes\" I think the information there will be helpful, it is just a little bit clinical but not so much that you would not understand it.\n\nGrammadee {(^..^)}",
"loss": true,
"prefix": "grammadee:"
},
{
"from": "gpt",
"value": " Grammadee, me thinks you have a background or future in medicine here! Very true.",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Yes, I worked in nursing for 28 years off and on (four kids) until about 5 years ago when my 19 year old daughter, a pedestrian, was hit by a truck, her poor body was pinned undernieth in a jacknife position, BACKWARDS! After months in Mass General Hospital ICU she survived and now I am a personal care attendent with lots of time on my hands as she is getting pretty independent, and at age 25 will finally be back on track (well almost) and will be attending the University of New Hampshire next spring. Probably more information that you wanted, but it is late and I get chatty in the wee hours!\n\nGrammadee {(^..^)}",
"loss": true,
"prefix": "grammadee:"
},
{
"from": "gpt",
"value": " Grammadee, nope, I'm not depedant on anything. I have been having leg cramps for about 15 years or so. When I went to the doctor, they did blood tests & the only thing low was my potassium. I was told then to eat plenty of bananas & other potassium rich foods, but not what they were. I'll chech out the electrolyte thing too. Thanks for your help & advice!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Grammadee, what an extremely difficult five years your family has had, and what incredible pride you must feel in your daughter and in yourselves, as well. So much to overcome and accept. Headed for UNH? That is fantastic!!! You have so much to celebrate and I am happy for all.\n\nThank you for sharing.",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "gpt",
"value": " I know you said you didn't want to take supplements, but this has worked wonders for me in the past. I used to (and still do) get really bad leg cramps during the night. I now keep a bottle of Tums next to my bed. They will destroy a leg cramp in no time. Before I have even finished swallowing it my cramp is almost gone. Tums are also a great source of calcium which a lot of women need anyway.",
"loss": true,
"prefix": "GB:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Conversion Tip",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi! New member refugee from the Food Network. Thought I'd post a tip that I discovered a few days ago. \n\nIf you go to Google, you can get all your conversions and it's even a calculator. \n\nTry it. \n\nEnter the following in Google. \"How many ounces in a quart\"\n\nOr even this! \"How many tablespoons in a gallon\"\n\nClick on link http://www.google.com/help/features.html#calculator for an explanation. \n\nHope somebody finds this useful and handy.",
"loss": false,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " Cool! Thanks Psiguyy! If it wern't for calculators, I wouldn't even do math! I can deal with the basics, but I only passed my math classes in school by the skin of my teeth! Thanks again.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " All these mechanical and electronic aids are going to be a downfall to all of us. \n\nI had decent handwriting, but recently realized my handwriting has turned horrible and I can't write as fast as I could when I was in school. On the other hand, my typing and accuracy has gone up. \n\nI also could do a lot of math in my head. Figuring out percentages in my head used to be easy. These days, I can barely figure out what 15% of my restaurant bill is.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " Out tax where I live is 7 3/4% so to figure the tip I double the tax on my bill.\nMarge",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " take 10 % of the sub-total (before tax), meanimg just move the decimal 2 places, then add 1/2 of that figure to it. that's how i've always done it.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " Buckytom, I use to do that too but this other way is easier for me.\nMarge",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " I have bookmarked a website that will convert anything metric to anything else. I find it really helpful in calculating the caliber of a bullet I've found from a metric micrometer.\n\nWhen I was in school, for three months, I had daily assignments in converting recipes up and down. I can do that kind of thing in my sleep now. My instructor originally told us that we wouldn't have to do any metric problems, but sure enough, a few of them were metric. I actually prefer working in metric, as it's easier.\n\nI've also written a couple basic javascript calculators that convert Farenheit from/to Celcius, Ounces to/from Grams, Milliliters to/from teaspoons, and Pounds to/from Kilograms. I have them saved on a webpage that I wrote, which is currently stored on my computer's HDD. If I come across a recipe that needs converting to/from metric, I can do it on my pc. Of course, if power goes out, my out of luck.",
"loss": true,
"prefix": "AllenOK:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Grape leaf question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " In America, I have a neighbor who has just given me her entire picking of grape leaves as a gift before I return to Italy in 2 weeks. I want to take them with me, because, believe it or not, the flavour is different. Is it possible to preserve/package them?",
"loss": false,
"prefix": "Pazzo:"
},
{
"from": "gpt",
"value": " Hi Pazzo,\n\nHere is a recipe to preserve your grape leaves. My question would be if customs would even let you bring them into the country. I'd definately check and double-check just to be sure. I'd hate for you to have to give them up in customs. Below are 2 recipes I found.\n\nUse tender, light-green leaves from a variety of grapevines. \n\n\nPreserved Grape Leaves \n\n2 teaspoons pickling salt\n1 quart water\nAbout 30 grape leaves, stemmed\n1 cup water plus ¼ C lemon juice\nYield: 1 pint\n\n1. Bring the salt and 1 quart water to a boil in a large saucepan. Add the leaves and blanch them for 30 seconds. Drain.\n2. Stack the leaves in small piles of about 6 each, and roll the stacks loosely from the side. Pack into a pint mason jar, folding the ends over if necessary. \n3. In a small saucepan, bring to a boil the water and lemon juice. Pour the hot liquid over the rolled leaves, leaving ½-inch headspace. Wipe rim, seal with 2-piece lid and process for 15 minutes in a boiling-water bath. \nNote: These leaves are not salty and will not have to be rinsed before stuffing them.\n\n-----------------------------------------------------------------------------------\nWash leaves and stack in piles of 24, with shiny side\n up. Roll up and tie with string.\n\n Bring 8 cups water to the boil with 1/4 cup salt.\n Drop in 4 bundles at a time, return to the boil and\n blanch for 3 minutes, turning rolls over to blanch\n evenly. Lift out and drain. Repeat with remaining\n rolls.\n\n Make a brine with 8 cups water boiled with 1 cup rock\n salt.\n\n Pack rolls upright into warm sterilized jars and pour\n hot brine over leaves. Remove air bubbles and seal\n when cold.\n\n Brine is sufficient for 20 bundles of leaves.\n Increase accordingly to quantity being preserved.\n\n From: \"The Complete Middle East Cookbook\" by Tess\n Mallos. ISBN: 1 86302 069 1",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fried twinkied apples",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " FRIED TWINKIED APPLES\n\n\n6 Tart apples; sliced\n1 teaspoon lemon juice\n1/4 cup bacon drippings\n1/4 cup brown sugar\n1/8 teaspoon salt\n1 teaspoon cinnamon\n1 dash of nutmeg\nIn a large skillet, melt bacon drippings. Pour apples evenly over\nskillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy.\nSprinkle with cinnamon & nutmeg.\n\nFRIED TWINKIES\n1 cup milk\n2 tablespoons vinegar\n1 tablespoon oil\n1 cup flour\n1 teaspoon baking powder\n1/2 teaspoon salt\n1/2 teaspoon vanilla\n6 Twinkies\nvegetable oil for frying\nChill or freeze Twinkies for several hours or overnight. Heat\nvegetable oil in deep fryer to about 375F. Prepare batter by mixing together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats. Dust twinkie with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browing. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most. Remove Twinkie to paper towel and let drain. Let the Twinkie sit for about 5 minutes before serving. POUR FRIED APPLES over TWINKIES and serve with ice cream.",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Holy crap...I can feel my arteries hardening just from READING that!",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " I am having nightmares about my walking into the store to buy a box of twinkies. I would feel so darned guilty. I know all eyes would be on me. I'd have to hide my face. Maybe I'll find my old high school teacher and ask her to help me with a disguise.",
"loss": true,
"prefix": "Psiguyy:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Sub for self-rising flour",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a recipe that calls for self-rising flour. What can I add to all-purpose flour, and in what proportion, to substitute?\n\nAnyone know?",
"loss": false,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " For 1 cup, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.",
"loss": true,
"prefix": "Annie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Sixty Uses For Table Salt",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Sixty Uses For Table Salt \n\nRemove offensive odors from stove with salt and cinnamon. \nA pinch of salt improves the flavor of cocoa. \nTo remove grease stains in clothing, mix one part salt to four parts rubbing alcohol. \nSalt and lemon juice removes mildew. \nSprinkle salt between sidewalk bricks where you don't want grass growing. \nPolish your old kerosene lamp with salt for a brighter look. \nRemove odors from sink drainpipes with a strong, hot solution of salt water. \nIf a pie bubbles over in your oven, put a handful of salt on top of the spilled juice. The mess won't smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled. \nSoak wrinkled apples in a mildly salted water solution to perk them up. \nRub salt on your pancake griddle and your flapjacks won't stick. \nSoak toothbrushes in salt water before you first use them; they will last longer. \nUse salt to clean your discolored coffee pot. \nMix salt with turpentine to whiten you bathtub and toilet bowl. \nSoak your nuts in salt brine overnight and they will crack out of their shells whole. Just tap the end of the shell with a hammer to break it open easily. \nBoil clothespins in salt water before using them and they will last longer. \nClean brass, copper and pewter with paste made of salt and vinegar, thickened with flour. \nAdd a little salt to the water your cut flowers will stand in for a longer life. \nPour a mound of salt on an ink spot on your carpet; let the salt soak up the stain. \nClean you iron by rubbing some salt on the damp cloth on the ironing surface. \nAdding a little salt to the water when cooking foods in a double boiler will make the food cook faster. \nUse a mixture of salt and lemon juice to clean piano keys. \nTo fill plaster holes in your walls, use equal parts of salt and starch, with just enough water to make a stiff putty. \nRinse a sore eye with a little salt water. \nMildly salted water makes an effective mouthwash. Use it hot for a sore throat gargle. \nDry salt sprinkled on your toothbrush makes a good tooth polisher. \nUse salt for killing weeds in your lawn. \nEliminate excess suds with a sprinkle of salt. \nA dash of salt in warm milk makes a more relaxing beverage. \nBefore using new glasses, soak them in warm salty water for awhile. \nA dash of salt enhances the taste of tea. \nSalt improves the taste of cooking apples. \nSoak your clothes line in salt water to prevent your clothes from freezing to the line; likewise, use salt in your final rinse to prevent the clothes from freezing. \nRub any wicker furniture you may have with salt water to prevent yellowing. \nFreshen sponges by soaking them in salt water. \nAdd raw potatoes to stews and soups that are too salty. \nSoak enamel pans in salt water overnight and boil salt water in them next day to remove burned-on stains. \nClean your greens in salt water for easier removal of dirt. \nGelatin sets more quickly when a dash of salt is added. \nFruits put in mildly salted water after peeling will not discolor. \nFabric colors hold fast in salty water wash. \nMilk stays fresh longer when a little salt is added. \nUse equal parts of salt and soda for brushing your teeth. \nSprinkle salt in your oven before scrubbing clean. \nSoaked discolored glass in a salt and vinegar solution to remove stains. \nClean greasy pans with a paper towel and salt. \nSalty water boils faster when cooking eggs. \nAdd a pinch of salt to whipping cream to make it whip more quickly. \nSprinkle salt in milk-scorched pans to remove odor. \nA dash of salt improves the taste of coffee. \nBoil mismatched hose in salty water and they will come out matched. \nSalt and soda will sweeten the odor of your refrigerator. \nCover wine-stained fabric with salt; rinse in cool water later. \nSoak stained hankies in salt water before washing. \nSprinkle salt on your shelves to keep ants away. \nSoak fish in salt water before de-scaling; the scales will come off easier. \nPut a few grains of rice in your salt shaker for easier pouring. \nAdd salt to green salads to prevent wilting. \nTest the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float. \nAdd a little salt to your boiling water when cooking eggs; a cracked egg will stay in its shell this way. \nA tiny pinch of salt with egg whites makes them beat up fluffier",
"loss": false,
"prefix": "Filus59602:"
},
{
"from": "gpt",
"value": " Very interesting",
"loss": true,
"prefix": "JESS:"
},
{
"from": "human",
"value": " that dude said:\n\t\t\t\n\t\t\n\n\n\t\t\tBoil mismatched hose in salty water and they will come out matched.\n\t\t\nClick to expand...\n\nhuh?",
"loss": true,
"prefix": "Russell:"
},
{
"from": "gpt",
"value": " cool",
"loss": true,
"prefix": "fng_3887:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What's the difference between sweet & hot paprika?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I use paprika a LOT, but many times, i see the distinction \"sweet paprika\" or \"hot paprika\" in my recipes.\nI don't know about you guys, but at all the grocery stores i shop at, they only have \"Paprika\".\nSo, 2 questions:\n1) Where do you get \"sweet\" or \"hot\" paprika?\n2) If it's just labeled \"Paprika\", does that mean that it's a combination of the two, or that it is one or the other?\nthanks",
"loss": false,
"prefix": "carnivore:"
},
{
"from": "gpt",
"value": " Being Hungarian and all you'd think I'd know my Paprika!! LOL\n\nI don't really know if plain paprika is a combination - I know I have sweet Hungarian in my cabinets now - and I know hot paprika is hot, a little goes a long way!\n\nNow I'm going to have to do some investigation!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Paprika\n\nYou can buy both hot and regular paprika at penzeys.com or thespicehouse.com.",
"loss": true,
"prefix": "Essie:"
},
{
"from": "gpt",
"value": " Carnivore, this web site gives a lengthy and detailed dissertation on all aspects of Paprika - more than anyone needs to know.\n\nhttp://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Caps_ann.html\n\nIn glancing through it, I got the impression that most paprika is ground from dried Bell peppers, but that a number of other peppers are used, giving a wide range of sweet or hot paprikas.\n\nChiles seem to have originated in the Western Hemisphere and were transplanted ot Europe and Asia. Hungary has a climate appropriate for their version of the Bell pepper, giving rise to the fame of Hungareian Paprika.",
"loss": true,
"prefix": "oldcoot:"
},
{
"from": "human",
"value": " thanks\n\ngood info--thanks guys.\ni can now order rare spices online & write a dissertation on Paprika",
"loss": true,
"prefix": "carnivore:"
},
{
"from": "gpt",
"value": " This is what I use and I find it very good. They have a sweet one too. I use these in chili along with cumin and red pepper. \n\nhttp://www.farawayfoods.com/paprika.html",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "human",
"value": " I like to use the sweet stuff myself. I just add a little crushed red pepper to the recipe if I need more heat. \n\nThe real Hungarian stuff like Pride of Szeged is a MUST. The South American or Spanish stuff just doesn't taste the same. Maybe Romanian, Serbian or Croation might be the same just as a function of geography, I dunno.",
"loss": true,
"prefix": "LMJ:"
},
{
"from": "gpt",
"value": " To ring the changes, there is also smoked parika, which is divine in soups and casseroles. We can't get liquid smoke in these here parts, so I search for anything with a smoky flavour. I found some hickory smoked salt the other day, and that is also delicious.",
"loss": true,
"prefix": "kyles:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do I toast Pecans?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a recipe that calls for using pecans that were toasted in butter. How does one toast pecans? I'm guessing that I should do that in the oven, but at what temperature? Wouldn't the oil content of the pecans make it easy to burn them, especially using butter? How should I apply the butter? I'm half tempted to toss them in a skillet with butter and cook them over the range.\n\nThanks for any advice!!\n\n-Eric",
"loss": false,
"prefix": "Forney:"
},
{
"from": "gpt",
"value": " Fornay,\n\nThat's exactly what I would do. When I toast pecans I just use a dry, hot, skillet and keep them moving. I don't even use the butter. But, maybe the butter is for a certain flavor needed in the recipe? My thought is why use a \"bad\" fat when pecans are a \"good\" fat.\n\nI do pine nuts in the oven but I have to stand there and not get distracted!!!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Well, I'm only a couple of years late on this thread, but here goes nothin.\n\nIf I'm feeling fancy I like to toast some pecans and throw them onto a salad. I haven't made that for ages, but let me see if I can remember how to do it.\n\nI usually melt some butter in a cup. Just enough to evenly cover your pecans. They don't need to swim in the butter. Either pour it over your pecans, or pour your pecans into the cup with the butter. Doesn't matter which way, as long as you coat them. Then either spread them out single layer in a jelly roll pan, or cookie sheet (non-stick preferred). I believe cookie sheet would be best, but I have used both. Slip them into the oven for 8-10 minutes @ around 325 or 350. Keep an eye on them though. If you have a new sexy oven then you shouldn't have to worry about hot spots within the oven, but if you have an old maid of an oven like me that likes to burn things just for the hell of it, then make sure they don't burn.",
"loss": true,
"prefix": "RockAndFire:"
},
{
"from": "gpt",
"value": " Pecans are pretty much a Christmas tradition in my family. The recipes vary but my favorite goes something like this: Enough pecans, butter, brown sugar, cinnamon and honey to make it gooey, spread over a buttered baking dish and bake at medium-high heat for 10-20 minutes (?). I want to say that it's German but I'm not sure. Might be Scandinavian. Either way, I'll post the true recipe when I find it!",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "human",
"value": " I'm toasting the nuts in the oven, without any other fat. First I line a baking sheet with parchment paper. Then I place them in a single layer on the baking sheet. Put them in the oven at 350 F on the middle rung for about 5-12 minutes it depends what kind of nuts you are toasting. They are done when they are fragrant. Toss them once or twice during the toasting time. \nI love toasted sunflower kernels, pine nuts, pumkin seeds or walnuts sprinkled over salads. Toasted cashews I use in some Asian dishes.\n\nIris",
"loss": true,
"prefix": "Iris:"
},
{
"from": "gpt",
"value": " Iris said:\n\t\t\t\n\t\t\n\n\n\t\t\tI toast my nuts in the oven, without any other fat. First I line a baking sheet with parchment paper. Then I place them in a single layer on the baking sheet. Put them in the oven at 350 F on the middle rung for about 5-12 minutes it depends what kind of nuts you are toasting. They are done when they are fragrant. Toss them once or twice during the toasting time. \nI love toasted sunflower kernels, pine nuts, pumkin seeds or walnuts sprinkled over salads. Toasted cashews I use in some Asian dishes.\n\nIris\n\t\t\nClick to expand...\n\n\nThat almost sounds painfull!!?? just kidding!!",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " :?:\n\nsorry if my English is that bad It's not my mother tongue and I'm still learning......",
"loss": true,
"prefix": "Iris:"
},
{
"from": "gpt",
"value": " already changed it \n\nYes I'm German. The website belongs to a friend of mine. I'm translating her recipes, because there was a frequent demand for an English version of her cookbook. \n\nIris",
"loss": true,
"prefix": "Iris:"
},
{
"from": "human",
"value": " Hey Iris... VERY nice website you have there!! \n\n\n AND you have a recipe for potato pancakes with apple sauce!!!! One of my favorites, but I didnt know how to make it properly.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " Hi Sushi,\n\nthanks And there are lots more to come!!!!!! \nWell, if you need help finding a German recipe, let me know. I might be able to help you to find it. \n\nIris",
"loss": true,
"prefix": "Iris:"
},
{
"from": "human",
"value": " DC...can you store the pecans once you toast them like that? Or do they not last long enough to store. That sounds absolutely sinful.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " God :!: I love Toasted Pecans. Goin out to get some now.",
"loss": true,
"prefix": "Bangbang:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Easiest Meat -n- Potato Recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I make this when I'm really short on time.\n\n\nEasiest Meat -n- Potato Recipe\n\n1 box scalloped or augrautin potato mix\n1 1lb package sausage link (like Hillshire Farms kielbasa, Polish or smoked sausage)\n\nMicrowave the sausage as per package directions\nCook the potatoes on stove as per package directions\n\nWhen sausage is done, cut it up into bite size chunks. Throw the sausage in with the potatoes and let cook for a couple of minutes to the flavors can mix.\n\nServe.",
"loss": false,
"prefix": "crispycritter:"
},
{
"from": "gpt",
"value": " crispycritter said:\n\t\t\t\n\t\t\n\n\n\t\t\tI make this when I'm really short on time.\n\n\nEasiest Meat -n- Potato Recipe\n\n1 box scalloped or augrautin potato mix\n1 1lb package sausage link (like Hillshire Farms kielbasa, Polish or smoked sausage)\n\nMicrowave the sausage as per package directions\nCook the potatoes on stove as per package directions\n\nWhen sausage is done, cut it up into bite size chunks. Throw the sausage in with the potatoes and let cook for a couple of minutes to the flavors can mix.\n\nServe.\n\t\t\nClick to expand...\n\n\nWhy not cook them both together from the start?",
"loss": true,
"prefix": "Bangbang:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Easy way to have fresh minced garlic",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Here's a tip that I use to have a good supply of fresh minced garlic.\n\nI will mince an entire bulb of garlic at a time and store in my refrigerator. Then whenever I need some I can just spoon it out. I think that it tastes better (not as strong) as the store bought minced and it saves cleaning up the garlic press everytime I need some.\n\n___________________________\n\nThe 4 stages of Santa Claus\n\n1) You believe in Santa Claus\n2) You stop believing in Santa Claus\n3) You are Santa Claus\n4) You look like Santa Claus",
"loss": false,
"prefix": "pgladden:"
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"from": "gpt",
"value": " fresh garlic\n\nThat's a great idea. \nI know some nights after work I am just too tired to muster the energy for slicing and dicing. You are right that stuff you buy is way too strong. I don't like it much.\n\nBut what do you keep your garlic in after mincing a whole head? I don't have any little jars. Could you keep it in a ziploc bag?\nThanks\nCL.",
"loss": true,
"prefix": "cooking=love:"
},
{
"from": "human",
"value": " the problem is that garlic will turn rancid rather quickly, if you don't use all of the minced garlic within a few days. if you don't have a heavy hand with garlic in your cooking, fill the jar or container with olive oil as well, until the garlic is submerged. that will help the garlic store longer in the fridge, and you'll have garlic flavored oil to cook with",
"loss": true,
"prefix": "ironchef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Organic wine",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can anyone confirm that Organic wine does not give you a hang over as it is supposed to not?\n\nThank you",
"loss": false,
"prefix": "sausagefans.com:"
},
{
"from": "gpt",
"value": " Well, I have had it. Its enjoyable, but, alas, I havent had enough of the stuff where I can really tell.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " I'll have to go and buy three or four bottles of it and try it out!",
"loss": true,
"prefix": "sausagefans.com:"
},
{
"from": "gpt",
"value": " The only thing I know is that the organic wines are not \"suppose\" to give you the sulfate headaches that some people get. Also they have a organic based clarifier, which is most likely clay. What ever happened to bovine blood days? :?",
"loss": true,
"prefix": "Jermosh:"
},
{
"from": "human",
"value": " I think I will conduct an experiement!",
"loss": true,
"prefix": "sausagefans.com:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Edible Play Dough",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anyone have a recipe for this that won't end up sticking to the table?",
"loss": false,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " 1 1/2 - 2 cups flour\n1/4 cup salt\n1 package Koolaid\n1 1/2 tbsp oil\n1 cup boiling water\n\nPour koolaid in boiling water and add oil as well. Pour wet into dry and knead. It will be sticky at first. Let it sit for an hour or so and then knead more flour in if necessary. \n\nAlso...buy a plastic tablecloth! Works wonders.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Thanks Alix...The recipe I have has a ton of salt in it, and would rather the kids not eat the stuff!\n\nTanis",
"loss": true,
"prefix": "tancowgirl2000:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Recipes for Halloween Makeup",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " WHITE GREASE PAINT:\nMix 8 tsp shortening, 8 tsp cornstarch and 1 tsp flour. Add 2 or 3 drops of glycerin for smoothness. Add food coloring for color.\n\nBROWN GREASE PAINT:\nMix 1 tsp shortening and 2 1/2 tsp cocoa. Add 2 or 3 drops of glycerin.\n\nBoth grease paints wash off with baby oil, cold cream, or shortening.\n\nSCAR TISSUE:\nMix unflavored Knox gelatin and drops of hot water to make a paste. Apply drooping open flesh with a spatula. Gently apply a layer of baby powder with a puff. Paint with acrylic craft paint to resemble scar tissue and blood.\n\nHope it's ok to have posted these here even though they aren't for food.",
"loss": false,
"prefix": "leigh:"
},
{
"from": "gpt",
"value": " OOPS OOPS OOPS CORRECTION CORRECTION CORRECTION\n\nWHITE GREASE PAINT: \nMix TWO (2) tsp shortening and FIVE (5) tsp cornstarch with 1 tsp flour. Add 2 or 2 drops of glycerin for smoothness and drops of food coloring for color.\n\nThere is absolutely NOTHING like warped eyeballs for messing up a copy job.",
"loss": true,
"prefix": "leigh:"
},
{
"from": "human",
"value": " ARTIFICIAL BLOOD\n\nARTIFICIAL BLOOD\n(Make-Up) \nStir some flour or white frosting mix into some clear\nKaro syrup until it looks cloudy. Then mix in enough red food\ncolor to get a good blood color. If too thick, add a little\nwater. If too pink, add more red. If too transparent, add\nmore flour.\nPowder surface of grease paint to prevent blood from\ngathering into drops. Or, scratch off grease paint in area\nwhere you want to apply blood. Or, work up a little lather on\na bar of soap and paint a film of soap on the surface.",
"loss": true,
"prefix": "chefwannabe:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: pet treats/meals",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " these recipes all come from the three dog bakery cookbook available at your local bookstore. (no, i do not have too much time on my hands, lol. actually i have only made a few of the recipes in the book).\n\ncheesy apple nips\n\n3 oz low-fat cream cheese\n2 oz bleu cheese\n4 medium apples\n\n beat together cream cheese and bleu cheese until smooth. \n core apples and fill with cheese mixture.\n chill 2-3 hours.\n cut into wedges and serve.\n store in airtight container in fridge.\n\nyield: 16",
"loss": false,
"prefix": "2dogsmom:"
},
{
"from": "gpt",
"value": " Found a Few More Online...\n\nFound a few more online:\n\nBark-B-Q\n\n* 2 1/2 cups whole wheat flour \n* 1/2 cup cornmeal \n* 1/2 cup wheat germ \n* 1/2 cup barbeque sauce \n* 2 tablespoons brown sugar \n* 1 tablespoon honey \n* 3 tablespoons corn oil \n* 1 egg \n* 1/2 cup water \n\nPreheat the oven to 350 degrees Fahrenheit. Combine the dry ingredients. In a separate bowl, mix honey, oil, egg, water and barbeque sauce. Add to dry ingredients. Roll dough to 1/4 inch thick and cut into 3 to 4 inch tempting shapes. Place on ungreased cookie sheet. Bake for 25 minutes at 350 F. Makes 2 1/2 dozen cookies. \n\nPeamutt Butter \n\n* 2 tablespoons corn oil \n* 1/2 cup peanut butter \n* 1 cup water \n* 1 cup whole wheat flour \n* 2 cups white flour \nPreheat the oven to 350 F. Combine oil, peanut butter and water. Add flour, one cup at a time. Knead into firm dough. Roll dough to 1/4 inch thickness and cut into 3 to 4 inch tempting shapes. Place on an ungreased cookie sheet. Bake at 350 F for 20 minutes. Makes 2 1/2 dozen cookies. \n\nPaw Lick’n Chick’n \n\n* 3 cups white flour \n* 3/4 cup yellow cornmeal \n* 1 cup chicken broth \n* 4 tablespoons softened margarine \n* 1 egg \n* 1 tablespoon milk \n\n\nPreheat oven to 325 F. Combine flour, cornmeal, chicken broth and margarine. Knead dough for 3 minutes. Roll dough to 1/4 inch thickness and cut into 3 to 4 inch tempting shapes. Beat egg and milk together and apply to top of biscuits with brush. Place on ungreased cookie sheet. Bake at 325 F for 35 minutes. Makes 24 cookies. \n\nCinnabone\n\n* 1 cup whole wheat flour \n* 1/2 cup bran \n* 1/2 cup brewers yeast \n* 1/4 cup wheat germ \n* 1/2 teaspoon cinnamon \n* 2 tablespoons honey \n* 2 tablespoons molasses \n* 2 tablespoons corn oil \n* 1 egg \n* 1/3 cup milk \n* pinch of cloves \nPreheat oven to 350 degrees. In a large bowl, combine dry ingredients. In a separate bowl, beat honey, molasses, corn oil, egg and milk. Gradually add mixture to dry ingredients to form a dough. Roll dough to 1/4 inch thickness and cut into tempting shapes. Bake at 350 F on an ungreased cookie sheet for 15 minutes. Makes 18 cookies. \n\nSOURCE: Recipes from The Doggy Bone Cookbook by Michele Bledsoe",
"loss": true,
"prefix": "RAYT721:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: pet treats/meals",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " howlin hula cookies\n\n8 oz can unsweetened crushed pineapple\n1/4 c vegetable oil\n1/4 c honey\n1 egg\n1 tsp vanilla\n2 c white flour\n1 1/2 tsp baking powder\n1/4 tsp baking soda\n\n preheat oven to 350.\n drain pineapple and set aside.\n in a bowl, combine oil and honey. add egg, pineapple, and vanilla \n and mix well. \n combine flour, baking powder, and baking soda in a seperate bowl. \n after blending, add this into the wet mixture and stir well.\n drop by tablespoonfuls onto a greased baking sheet and bake for 20\n minutes. cool on a rack, then serve. \n store in airtight container.\n\nyield: 20\n\n\nbanana mutt cookies\n\n1 1/2 c ripe mashed bananas\n1/2 tsp vanilla\n3 c oats\n1/2 c chopped peanuts\n1/4 c applesauce\n\n preheat oven to 350. \n mix all ingredients together thoroughly.\n drop by spoonfuls onto an ungreased baking sheet, then press flat \n with a fork.\n bake approx. 15 minutes, then cool on a rack before serving.\n store in airtight container.\n\nyield: 20\n\n\nwoof woof waffles \n\n4 c whole wheat flour\n1/2 c cornmeal\n1 egg\n2 tbls vegetable oil\n1 3/4 c water\n\n preheat oven to 325.\n mix all ingredients together, then turn out onto a lightly floured \n surface and knead well. \n roll out dough to 1/2-inch thickness and cut into 8-inch squares.\n place each square on a waffle iron (cold, unplugged) and press down \n the dough, just to make the waffle impression.\n place waffles on a greased baking sheet and bake for 1 hour.\n cool, and serve each waffle broken into quarters.\n store in airtight container.\n\nyield: 12\n\n\nsimple simon's birthday bones\n\n2 c whole wheat flour\n1 tbls baking powder\n1 cup natural peanut butter\n1 cup skim milk\n\n preheat oven to 375.\n in a bowl, combine flour and baking powder. in another bowl, mix\n peanut butter and milk.\n add wet mixture to dry, and mix well.\n turn out dough on a lightly floured surface and knead. roll out to \n 1/4-inch thickness and cut out shapes. \n place on a greased baking sheet and bake for 20 minutes or until\n lightly brown. cool on a rack then store in airtight container.\n\nyield: 30 large bones\n\n\nlazy day loaf\n\n1 lb ground turkey\n2 eggs\n1/8 c skim milk \n1 1/2 c bread crumbs\n10 oz frozen chopped spinach, thawed and drained\n4 oz low fat cheddar cheese, cubed\n\n preheat oven to 350.\n mix together meat, eggs, milk and bread crumbs.\n put half the mixture in a greased loaf pan.\n layer spinach and cheese in the middle, and top with remaining meat \n mixture.\n bake for 1 1/2 hrs or until done. store in fridge.\n\nyield: 8 servings.\n\n\npoochie pleasin pretzels\n\n1 pkg active dry yeast\n1 1/2 c warm water\n1 tbls honey\n4 c white flour\n1 egg, beaten\n\n preheat oven to 375.\n in a large bowl, dissolve yeast in warm water. add honey and enough \n flour to make a soft dough and knead for 6-8 minutes or until smooth.\n pinch off about 2 tbls of dough for each pretzel.\n roll out dough using the palm of your hand into long, pencil-like \n shapes, about 12 inches long and 1/2-inch thick.\n shape into pretzel twists and place on a greased baking sheet. brush\n with beaten egg, bake for 20 minutes, then let cool on a rack. store \n leftovers in, you guessed it, an airtight container.\n\nyield: 10-12.",
"loss": false,
"prefix": "2dogsmom:"
},
{
"from": "gpt",
"value": " Just a note of warning about feeding pets \"people food&\n\nJust a note of warning. Be careful feeding your pets \"people food\". It can be really hard on their bodies and cause pancreitis (sp?) because it is usually too fatty and sugary for them.",
"loss": true,
"prefix": "marcellarella:"
},
{
"from": "human",
"value": " these recipes come from the three dog bakery, a well known and respected maker of natural dog treats. the recipes are vet approved and have wholesome ingredients, unlike most other dog treats you will find, that are loaded with fillers, preservatives and other ingredients that i cannot even pronounce! these recipes are not considered \"people food\"; they are just completely natural dog treats. if you have any concerns for your individual dog, perhaps you should consult your vet. my dogs eat only natural treats and have been doing so for years, and i have not had one problem.",
"loss": true,
"prefix": "2dogsmom:"
},
{
"from": "gpt",
"value": " wow these treats sound great for my little pouchy, I am going to give them a try. Do you have any more recipies",
"loss": true,
"prefix": "French fried:"
},
{
"from": "human",
"value": " i do have more recipes and will be happy to post them. i will set aside some time this week.",
"loss": true,
"prefix": "2dogsmom:"
},
{
"from": "gpt",
"value": " french fried you will not believe this. i just spent about an hour typing dog recipes and when i clicked on submit, i was asked for my log-in info and then it lost everything i typed. I AM NOT HAPPY!!! anyway, were there any specific types of recipes you were looking for? meals, desserts, treats, snacks? there are just too many recipes in here to list them all, but i would be happy to post some.",
"loss": true,
"prefix": "2dogsmom:"
},
{
"from": "human",
"value": " Sorry to hear that. Thats happened to me before on another site. I wrote for a long period of time and then I submitted and lost everything. :?",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " well. good to know i am not the only one! \nbet it won't happen again!!",
"loss": true,
"prefix": "2dogsmom:"
},
{
"from": "human",
"value": " I've had the same problem (not here) when typing something long, or just when my computer or the internet decide to act up. What I usually do if it is important is, when I finish typing, I highlight and copy what I have just typed. Then if something happens to wipe it out, you can paste and send. \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "gpt",
"value": " I do that too Barbara. I have learned my lesson. I was soooooooooo mad! Well, I would STILL like to see your recipes!",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " that's a good idea barbara. i will try again to post them when i find some time--we are moving this friday and i have been busy all month!",
"loss": true,
"prefix": "2dogsmom:"
},
{
"from": "gpt",
"value": " 2dogs...Jake the wonder poodle will be so very pleased with what I'm gonna cook for him tomorrow! Thank you Thank you! We do have a 3 dog bakery nearby but they are very expensive! Jake and I walk there now and then and he gets to choose his own treat! They have a Jack Russel \"greeter\" there named, appropriately, Jack!\n\n\nThanks again...from Jake too!\n\n2",
"loss": true,
"prefix": "lindatooo:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Expiration dates..HELP!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm trying to clean out my kitchen food cupboard, as I'm moving in the next month and a half. I'm trying to get a head start on this.\n\nI need answers! How long is it okay to keep things like:\ncider vinegar\nrice vinegar\ncorn syrup\ncorn starch\noxo pkgs \nCustard Powder in a tin\n\nAll of these have no expiration dates. I know that I've had some of them for a couple of years or so....I'm ashamed to admit it.\n\nAm I the only one who is guilty of this? Keeping things too long?\n\nI'm throwing out a carboard carton of Fancy Molasses...doesn't have an expiry date, but I know it's about two years since I bought it..NEVER OPENED IT even!\n\nThe baking that I'd dreamed of doing..but elderly parents' care came first.\n\nJovin (thanks, guys)",
"loss": false,
"prefix": "Jovin:"
},
{
"from": "gpt",
"value": " As long as they look and smell good, I really don't think you will have a problem with them. I would probably keep the oxo and custard powder in the freezer if I were going to keep them a long time, but that's mainly because we have a lot of bugs and high humidity here. Honey is another thing. Did you know it doesn't spoil? If if sugars, just heat it up and let cool.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " Barbara L said:\n\t\t\t\n\t\t\n\n\n\t\t\tAs long as they look and smell good, I really don't think you will have a problem with them. I would probably keep the oxo and custard powder in the freezer if I were going to keep them a long time, but that's mainly because we have a lot of bugs and high humidity here. Honey is another thing. Did you know it doesn't spoil? If if sugars, just heat it up and let cool.\n\n Barbara\n\t\t\nClick to expand...\n\n\nI do know about honey, but I'm just not sure about the things I mentioned. The custard powder never was in the fridge...nor the oxo ...never heard of that. \n\nThe vinegars look fine, but then who knows? Couldn't they be rank?\n\nJovin",
"loss": true,
"prefix": "Jovin:"
},
{
"from": "gpt",
"value": " Well.... since I have had food poisoning before.... I personally wounldnt take a chance on ANY of that. I would toss all of it. But thats just me.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " I agree with DS, if you're not sure, dump it. I had food poisoning once, too and I couldn't move for four days! I'm not sure what dying feels like but what I experienced probably came pretty close! I think vinegar has a pretty long shelf life but don't take my word for it! Hopefully, someone else here can elaborate!",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " Vinegar will be perfectly safe...taste it first to see if there's a change in taste. It won't hurt you but if it doesn't taste good why would you use it?\n\nAnything with oil or shortening can become rancid - that smell is obvious! I label things like Bisquick and toss 'em 6 months after opening. The pancakes didn't make me sick but they didn't taste good either.\n\nThe corn syrup is ok unless it crystalized then it's hard to use.\n\nHoney never spoils. You can nuke it and use it - it will re-crystalize when it cools but it does not spoil. The cornstarch will not spoil but you might wanna check it for critters. \n\nIs OXO a bullion? If so I'd probably toss it. \n\nDunno about the custard powder.\n\nHope that helps!\n\n2",
"loss": true,
"prefix": "lindatooo:"
},
{
"from": "human",
"value": " Linda is right. Since the oxo and custard powder weren't in the freezer, I would toss them. I kept mine in the freezer and they lasted a long time. I was specifically addressing the things you mentioned, none of which should give you food poisoning (I wouldn't think so anyway). I also did mention that you should look at and smell them to see if they had changed. If your doubts are too strong, of course get rid of them anyway. I'm one of those kinds of people who, if asked, \"Does this smell bad?\" will always think it is! Especially milk. \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "gpt",
"value": " Thanks everyone....I guess I'll be tossing it pretty much all. I just don't know about the vinegars. My daughter gave me them when she was moving about a year and a half ago...she had extra I guess. I haven't really used the rice vinegar before so I don't know what it should taste like.\n\nCider vinegar...well I sure know that taste...who doesn't if you've been on that cider vinegar and and so on diet......\n\nThanks again. I appreciate your input.\n\nJovin",
"loss": true,
"prefix": "Jovin:"
},
{
"from": "human",
"value": " Barbara, do you mean the fridge? or the freezer? I can't see putting oxo or custard powder in the freezer because you wouldn't be able to use it right away, ??? \n\nJovin",
"loss": true,
"prefix": "Jovin:"
},
{
"from": "gpt",
"value": " My basic gut rule is to toss anything you don't feel good about. Rice vinegar is very very mild tasting.\n\nAllways better safe than sorry!",
"loss": true,
"prefix": "lindatooo:"
},
{
"from": "human",
"value": " Because powders have no liquid content they don't freeze solid, they are still pourable. I'd transfer them from a packet into an air tight container.",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " I keep anything I don't want bugs getting into, or things that I don't use often, in the freezer (About the bugs--I do keep a clean house. But I live in a very humid place and there are all kinds of creepy-crawlies that would love to get in). \n\nIn fact, even if you don't keep it there, you should freeze things like flour for a couple days, as it comes with little bugs you can't see, and freezing kills them (what I was told anyway). I keep powdered milk, instant potatoes (both of which I use for cooking emergencies) in the freezer. I have a huge freezer and not a lot of cupboard space, so it is handy for me. Most things can be used right out of the freezer, but flour should be allowed to warm up to room temperature before using.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " Barb I would invest immediately in a Vaccuume Sealer (my spelling of that word is always iffy) \n\nI don't live in a humid or buggy climate but we were infested with moths at one time and the house rule was if you see a moth you don't get to sit down until you kill it!\n\nTurned out they were from a bag of nut meats that hadn't even been opened :?: :?: :?: I REALLY despise bugs!\n\nHubby knows...If I see a cockroach I'm moving! :!:",
"loss": true,
"prefix": "lindatooo:"
},
{
"from": "gpt",
"value": " Linda,\n\nActually I have a vacuum sealer. But it doesn't help much with the bugs that come in things like flour. I also have good Tupperware canisters, which I use for a lot of things. Nothing gets in them. Bugs really aren't that big a problem, thank goodness. And like I said, I have a huge freezer and very little cupboard space, so it works out fine for me. I know that not everyone has a lot of freezer space.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " what are 'nut meats'????",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " DS,\n\nNut meats are the part of the nut that you eat. What is inside the shell.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " YES go on chuck all the food no worries there \n POST ALL THAT ELVIS STUFF TO ME !!! \n :roll:",
"loss": true,
"prefix": "JESS:"
},
{
"from": "gpt",
"value": " Thank you all for so much feedback. I really appreciate it.\n\nJess, you and I should talk! I think I may have copied some Elvis photos that I should have saved to my hard drive first, but if I did that, I wouldn't be able to post them here. I don't have a website so I can upload them and get a url address for them, so I took a chance.\n\nI see some of them were just red x's today, so I just deleted them. Do you think they'll send the image stealing cops after me?\n\nJovin",
"loss": true,
"prefix": "Jovin:"
},
{
"from": "human",
"value": " So what did you decide to toss? I hope you dont spend hours on the 'throne'.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " Deadly Sushi said:\n\t\t\t\n\t\t\n\n\n\t\t\tSo what did you decide to toss? I hope you dont spend hours on the 'throne'.\n\n\n\n\nClick to expand...\n\n\nI tossed it all except the two vinegars and the corn syrup, and that was up for thought...let them sit on the counter for a day, till I made up my mind.\n\nThanks for your input, Sushi.....I wish that the move was over. I have so much to do, and not really up to it, in more ways than one.\n\nI have to go out of town to help my daughter (grandchildren) tomorrow. I also am trying to stay off my computer so I can get some things done.\n\nJovin",
"loss": true,
"prefix": "Jovin:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Strawberries",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi everyone....\n\nWith strawberry season here does anyone have any recipes that use strawberries? I am looking for anything from desserts to dinner items, appeizers....i would appreciate any response.\n\nThanks,\n\nChristy",
"loss": false,
"prefix": "christy:"
},
{
"from": "gpt",
"value": " Well, I must say that dipping them in bitter sweet chocolate and letting them cool is my favorite, but Im pretty sure you have heard of it.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " One of my favourite strawberry recipes is a salad my sister taught me (she wasn't ever a cook but she and a friend dreamt this up!\n\nPenni and Zoes Good News Salad \n\n(this has no quantities, relying in frequent tastings and guesswork. No apologies as this is how I inherited the recipe!)\n\nStrawberries sliced thinly\nFresh, raw spinach, preferably young leaves\nSunflower seeds\nSesame seeds\n\nCombine all in a large or individual bowls and smother with:-\n\nBalsamic Vinegar\nTahini\nExtra Virgin Olive Oil\nA lot of black pepper\na small amount of sugar \n\nCombine all dressing ingredients in a large jar and shake the dickens out of it until well combined!",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " Oohhh Kyles...that sounds soooo good...gonna try it!",
"loss": true,
"prefix": "lindatooo:"
},
{
"from": "human",
"value": " Hi Sushi and Kyles,\n\nThanks for the ideas. Sushi I actually totally blanked that idea so it's good you mentioned it. Kyles that salad sounds so good. As soon as I get to try it I will let you know what I think.\nI just joined this group but I think I really like it. Everyone seems so nice and helpful.\n\nChristy",
"loss": true,
"prefix": "christy:"
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"from": "gpt",
"value": " christy said:\n\t\t\t\n\t\t\n\n\n\t\t\tHi everyone....\n\nWith strawberry season here does anyone have any recipes that use strawberries? I am looking for anything from desserts to dinner items, appeizers....i would appreciate any response.\n\nThanks,\n\nChristy\n\t\t\nClick to expand...\n\n we in old England have got to wait a while longer yet for \n fresh lovely English strawberrys \nBut never mind it won,t be long now !! I perfer them just with cream and a pinch of sugar ,,",
"loss": true,
"prefix": "JESS:"
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{
"from": "human",
"value": " I meant to say, when I dip strawberries in chocolate, I add a wee bit of butter to the chocolate, it makes it set a little softer. And salt helps bitterswet chocolate, gives it an added dimension.",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " We always eat our strawberries and fruits with that fruit dipping sauce that has the marshmallow creme and cream cheese in it. That's my favorite way!",
"loss": true,
"prefix": "karimitch:"
},
{
"from": "human",
"value": " On the rare occasion I manage to get home with any wild strawberries, I love just piling them high in a basic sweet-pastry tart crust, sometimes with a layer of custard on the bottom, and then a very basic glaze of thinned, strained strawberry jam. A dollop of whipped cream - yum.\n\nWith regular strawberries, try pouring balsamic vinegar and sugar over them - delicious. Wild strawberries don't need any help . . .",
"loss": true,
"prefix": "ramydam:"
},
{
"from": "gpt",
"value": " I make 3 of my extra flakey pie crusts\n\nCrushyour strawberries in a large bowl sugar to taste and let the berries sit for about 30 minutes.\n\nI then layer crust on the bottom next a layer of berries then crust then berries etc makeing 3 layers with a generous portion of berries on top. When I am ready to serve I cut equal portions and top with whipped cream with 1 Whole strawberry with stem on top. Sometimes I dip the strawberry in chocolat.",
"loss": true,
"prefix": "TheSilverParson:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ripe banana",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've got a single ripe banana sitting in my fruit bowl that's just itchin to be thrown into a recipe somewhere. I don't have a standing mixer (yet), so that limits what I can do. I don't even have an electric hand mixer. I do have a lotta elbow grease tho : ) Suggest away!",
"loss": false,
"prefix": "RockAndFire:"
},
{
"from": "gpt",
"value": " 1 ripe bananana\n\nHave you ever had a banana and peanut butter sandwich?? (with a little Mayo on the bread)",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " Squish it on your skin... makes it have a healthy glow. Then you can scrape it off and it eat!",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What Cabbage can tell YOU!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I got this really neat experiment (usually meant for kids) on a science website. I thought it would be fun to read... and fun to do... especially if you have kids! Cook red cabbage and enjoy the experiment! \n\n\nArea of Science: Chemistry\nMeant for at least Grade 4-6 (age 8-10).\nThis experiment is edible.An adult need not be present. \n\nOverview:\nMake your own acid/base indicator by boiling red cabbage. Use the juice to pH different fluids. \n\nEquipment:\n1. 1/2 head of *red* cabbage or so.\n2. Metal grater.\n3. Pot filled with enough water to cover the grated cabbage.\n4. Strainer\n5. Some acid/base solutions: for an acid try vinegar, for a base - mix some detergent in water. \n\nSafety:\nBe careful with the fingers when grating the cabbage. \n\nHow to do the experiment:\n1. Grate the cabbage into small pieces and place them in the pot + water.\n2. Boil the mixture for 20-30 minutes, until the liquid turns a dark purplish color.\n3. Decant the fluid into a glass or jar, pouring through a strainer to remove the cabbage. Save the cabbage.. mix with a little vinegar and you can eat it on hot dogs, etc.. The collected fluid should be bluish/dark purple in color.\n4. Make up some 'test' acid/base solutions. A good acid to use would be white vinegar. You could also try soda water/sprite or diluted juice from a lemon or orange. You can make a basic solution by mixing some washing detergent in water, or by adding some baking soda (sodium bicarbonate) to water. It's useful to have a control solution of (neutral) water - distilled water is best if you have access to it.\n5. Add a few drops of the cabbage juice to your solutions, and note any color changes. The juice should turn pink in acidic solutions, and green in basic solutions.\n6. You can use the indicator on any other solutions of interest, or try drying it on coffee filters to create a simple form of \"pH paper.\" \n\nExplanation:\nRed cabbage contains pigments call anthocyanins. The pigments give it the red/purplish color. Anthocyanins belong to group of chemical compounds called flavonoids. \n\nFor most pH indicators, the compound acquires a proton at low pH (lots of H+) but looses it at higher pH. This seemingly minor alteration is sufficient to alter the wavelengths of light reflected by the compound, thus creating the color change with respect to pH. Anthocyanins behave somewhat inversely in that the pigments \"gain\" an -OH at basic pH, but loose it at acidic pH. The WWW link below describes the chemistry with structures if you want to see the details. \n\nThe chemistry behind pH, acids and bases.. An acidic solution contains an excess of protons or H+. pH is a measure of how 'acidic' a solution is. The lower the pH, the more acidic the solution. In chemical terms, pH means \"the negative log of the concentration of protons\" in solution. Chemistry students should recognize this as pH = -log[H+]. If the concentration of H+ is .01M, the pH will be: \n\n-log[.01] = -log[10^-2] = -(-2) = 2 (very acidic!). \n\n\"Neutral\" solutions (water, e.g.) have a pH of 7. This number coicides with the amount of H+ naturally formed in water from the equilibrium reaction: H2O <--> H+ + OH- (H+ experimentally known to be ~10^-7M; OH- is also the same concentration). \"Basic\" solutions have a pH greater than 7 - meaning they have less free H+ than that of neutral water.",
"loss": false,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " no one tried the experiment yet??",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " Sushi,\nI would rather eat it then play with it...\nDove",
"loss": true,
"prefix": "Dove:"
},
{
"from": "gpt",
"value": " I'm too busy testing PH levels and their impact on the chlorophyll in broccoli",
"loss": true,
"prefix": "scott123:"
},
{
"from": "human",
"value": " Thats the beauty of it! You can pH test EVERYTHING... while eatting the cabbage.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " I remember doing this! About the same time we did the \"experiment\" to see the effect of looong soaking in vinegar on egg shells (very weird; you have a shelled raw egg in kind of a jelly sac) \n\nI liked the results of our crystal-making experiments better, though my rock candy never did look like what you find in candy shops. Never managed those huge crystals. Cool nonetheless.\n\n(This site is addictive. But it doesn't matter right now because I'm getting paid to sit at a desk and wait for the phone to ring!)",
"loss": true,
"prefix": "ramydam:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Brunch",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anyone a idea of what a proper brunch should look like ( for about 20 people??)\n :roll: :?:",
"loss": false,
"prefix": "coquille:"
},
{
"from": "gpt",
"value": " Brunch ideas from Food 911\n\nI don't know if you ever watch the Food Network on TV, but I am addicted to it. There's a show called Food 911 that just showed an excellent brunch idea - I was planning on using it myself sometime soon. You can get the exact recipe online at www.foodtv.com, then just search for \"Brunch\". You can search all of the tv shows they have, so you can search directly under Food 911. The basic foods served were a bagel tray with smoked salmon, herbed cream cheese, olives, capers, tomatoes, and onions; applewood-smoked bacon; banana bread with pecans; these delicious French-style scrambled eggs topped with avacado and chives; and a pitcher of Bloody Marys if you so choose to serve that \n\nHere is a link to the scrambled egg recipe:\nhttp://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22820,00.html\n\nThe rest of the recipes from that episode are linked at the bottom of the page.\n\nI hope this helps",
"loss": true,
"prefix": "Daisy Girl:"
},
{
"from": "human",
"value": " I would have a selection of hot and cold, sweet and savoury. There are some interesting recipe ideas on the BBC food website\n\nhttp://www.bbc.co.uk/food/recipes/search.shtml?scope=recipes&q=brunch\n\nLet us know what you decide on!",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " Thank-you ladies !!\nIt's so nice to know that if I look for something you guys always find a answer \nMonday is my day off, so I have time to put a brunch together. I'll post it for you.\nInez",
"loss": true,
"prefix": "coquille:"
},
{
"from": "human",
"value": " The brunch as promised. It's different from the american and english style because it's for dutch people and they usually want a lot for as less money as possible ( me thinks this is very sad...) So dónt see this as one of my favorites but just your ordinary dutch treat!!! \n\nBreads : white/brown/banana/luxury bake off\n ( they will start eating at 12 on sunday and I am not planning on backing after a busy saturday night !!!)\n\n- different meats: salami / ham / mortadella\n - scrambeld eggs with bacon\n- salmon salade\n- smoked salmon\n- guich Lorraine\n- Egg salade\n- Fig jam\n- quince jam\n- Fresh fruit salade\n- butter\n- milk\n- koffie and tea\n\nThat's it. If you think there is something missing let me know...",
"loss": true,
"prefix": "coquille:"
},
{
"from": "gpt",
"value": " Now...that's MY idea of a great brunch!",
"loss": true,
"prefix": "BubbaGourmet:"
},
{
"from": "human",
"value": " Here are a few recipes I thought would be nice for Brunch:\n\nPapaya and Raspberries with Lime(makes 6 servings)\n\n\n3 ripe papayas, about 1 pound (480 g) each, peeled and seeded \n1 cup (120 g) fresh raspberries \n juice and grated zest of two small limes \n sugar substitute, to taste \n\n\nCut the peeled and seeded papayas in half lengthwise. Cut into slices and arrange in individual dessert dishes. \nDivide the raspberries among the dishes. Drizzle with lime juice. Sprinkle with lime zest and a small amount of sugar substitute. Taste and add more sugar substitute, if needed. Serve at once. \n\nPer serving: 72 calories (4% calories from fat), 1 g protein, trace total fat (0 saturated fat), 18 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 5 mg sodium \nDiabetic exchanges: 1 carbohydrate (fruit) \n\nSparkling Citrus Punch\nEasy to make, this recipe makes plenty--enough to quench the thirst of a large gathering of friends and family! \n\n2 cups cold water \n1/2 can (12-ounce size) frozen tangerine or orange juice concentrate, thawed \n1/2 can (12-ounce size) frozen grapefruit juice concentrate, thawed \n1 bottle (1 liter) sparkling water, chilled \n\n1. Mix all ingredients in punch bowl. \n2. Serve over ice. \n\n\nOYSTERS LOUISIANA\n\nIngredients: \n4 oz. butter - melted \n1.5 pints oysters - drained \n4 green onions - chopped finely \n3 cloves garlic - minced \n½ lb. fresh lump crabmeat \n½ cup bread crumbs \nSalt and pepper to taste \n\nDirections:\nMelt butter in a skillet. Add oysters and cook until dry. Add onions and garlic and cook slowly for at least 10 minutes. Fold in crabmeat and crumbs. Simmer 5 minutes more. Add salt and pepper to taste. \n\nOyster & Artichoke Soup\nIngredients: \n\n5 6 ounce cans of artichokes \n1 Pound of butter \n1 Quart of heavy cream \n1 Cup of all purpose white flour \n3 Tablespoons chicken soup base \n2 Ounces curly parsley \n2 Ounces green onions \n2 Cups oysters chopped \n1 Tablespoon granulated garlic \n3 Quarts warm water \nJuice from oysters\n\nCooking Directions: \nIn a pot set over low heat add butter and flour, stirring with a whisk to make a blond Roux. \nThen add the water and heavy cream, let simmer for 10 minutes. \nStrain artichokes and add to the pot, then add oysters. \nSimmer for 20 minutes, constantly stirring. \nThen add remaining ingredients and simmer to desired consistency. \nServes 10 to 15.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
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{
"from": "gpt",
"value": " thanks for the trouble sushi, but first of all I live in holland so no fresh papayas ect. and second of all, oysters are way above budjet !!\ncooking at home is very different from cooking in a restaurant ( which happens to be my profession ! )... and I hate everything coming out of a :twisted: can !!! :twisted:",
"loss": true,
"prefix": "coquille:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking conversions?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " hi there...i love to cook and try out new recipes,what i need to know is,how much an ounce is?i mean could u tell me how many tsp or tbs does it make?and the same abour grams?",
"loss": false,
"prefix": "eagercook:"
},
{
"from": "gpt",
"value": " Conversion Chart to Metric\n\nHi eagercook and welcome to Discuss Cooking. Try using the charts below to help with conversions. I hope this helps.\n\nTake 1st column and multiply by number listed in middle column to get the conversion on the right.\n\n\nMASS/WEIGHT\nounces----------28----------grams\npounds----------0.45--------kilograms\nshort ton--------0.9---------metric ton\n\nVOLUME\nteaspoons--------------5----------milliliters\ntablespoons-----------15----------milliliters\nfluid ounces-----------30----------milliliters\ncups-----------------0.24-----------liters\npints-----------------0.47-----------liters\nquarts---------------0.95----------\tliters\ngallons--------------3.8-------------liters\ncubic feet-----------0.03-----------cubic meters\ncubic yards---------0.76-----------cubic meters\n\n\nLENGTH\ninches---------------2.54----------centimeters\nfoot-----------------30-------------centimeters\nyards----------------0.91----------meters\nmiles-----------------1.6-----------kilometers\n\nAREA\nsq. inches-----------6.5-----------sq. centimeters\nsq. feet--------------0.09----------sq. meters\nsq. yards------------0.8-----------sq. meters\nsq. miles------------2.6-----------sq. kilometers\nacres----------------0.4-----------hectares\n\nFahrenheit\t- Subtract 32, then multiply by 5/9ths to get\tCelsius",
"loss": true,
"prefix": "kitchenelf:"
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{
"from": "human",
"value": " whoa elf, you got my head spinning with that chart. if you want to simplify it, you can use this as well:\n\n3 tsp. = 1 Tbsp.\n2 Tbsp. = 1 oz.\n8 oz. = 1 cup\n\nKeep in mind however, that is measures only volume and not weight, so if you are baking, it is best to use buy a baker's scale",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Well, since grams was part of the inquiry I thought I'd just give a full chart. Since I'm not sure what part of the world this post is coming from and since it came in so early in the morning I am guessing that this poster possibly lives in England (which is where quite a few people live who participate here) and I thought well, might as well give all the information since it may be needed by someone! LOL\n\nAnd let's not forget 4 TBS - 1/4 cup :roll: \n\nThanks ironchef - I got so caught up in the chart that I forgot about the tsp/TBS, TBS/ounce, and ounce/cup conversions! :? My mind went metric!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Shucks, gang - there's a simpler solution for the ounce bit. As any booze-hound like carnivore and me knows, a shot-glass holds an ounce. Forget the teaspoons and having to remember how many: just keep that shot glass handy. (Some are even have the fill line marked on them).\n\nAs ironchef pointed out, that is onlly a mesure of volume, not weight (it's a fluid ounce, the volume of an ounce of water). Since everything has different densities, thee can be no fixed measure of an ounce by weight, so, again as Ironchef pointed out, a scale is necesssary.",
"loss": true,
"prefix": "oldcoot:"
},
{
"from": "gpt",
"value": " i keep my shot glass strapped to my leg at all times, oldcoot...right next to my boot-flask.\n\n\nPS. I'm only kidding....I don't actually wear boots.",
"loss": true,
"prefix": "carnivore:"
},
{
"from": "human",
"value": " Way to go, Carnivore. That way you have no trouble measuring ounces, do you?\n\nConsidering some of the stuff I read here, perhaps boots would be advisable? \n\nI have a hip flask - silver, yet! - holds more than boot flasks. It's those darned Mexican limes I have a proble with - very bulgy in pockets. But essential with tequila.",
"loss": true,
"prefix": "oldcoot:"
},
{
"from": "gpt",
"value": " ironchef said:\n\t\t\t\n\t\t\n\n\n\t\t\twhoa elf, you got my head spinning with that chart. if you want to simplify it, you can use this as well:\n\n2 tsp. = 1 Tbsp.\n3 Tbsp. = 1 oz.\n8 oz. = 1 cup\n\nKeep in mind however, that is measures only volume and not weight, so if you are baking, it is best to use buy a baker's scale\n\t\t\nClick to expand...\n\n\nI think there's an \"oops\" here: shouldn't that be\n3 tsp = 1 Tbsp \n2 Tbsp = 1 oz?",
"loss": true,
"prefix": "leigh:"
},
{
"from": "human",
"value": " oops, that is correct. that's what happens when you're overworked\n\nsince 16 Tbsp. = 1 cup (8 oz.)\n2 Tbsp. = 1 oz.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Just like they taught us in culinary school....(took forever to memorize though!)\n\n1/16 tsp = pinch\n1/8 tsp = dash\n3 tsp = 1 tbsp\n2 tbsp = 1 fluid ounce (yes, there is a difference btwn fluid and dry ounces...)\n4 tbsp = 1/4 cup = 2 fl. oz.\n16 tbsp = 1 cup = 8 fl. oz.\n2 cups = 1 pint = 16 fl. oz.\n2 pints = 1 quart = 32 fl. oz.\n4 quarts = 1 gallon = 128 fl. oz.\n\nBTW, bakers and pastry chefs use weight measurements for dry ingredients and volume measurements for liquid ingredients. Much more accurate \n\nHappy Measuring",
"loss": true,
"prefix": "spearmint45:"
},
{
"from": "human",
"value": " And slap dash Aussie cooks abroad in foreign climes where all the measurements are different (our cups, tablespoons and teaspoons are all different in Oz than in UK and US) just guesstimate and wish they had climbed to the top cupboard to get them scales out! I do keep the shot glasses on the eye level shelf :P How handy is that!",
"loss": true,
"prefix": "kyles:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Melting chocolate",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " :?: Hi, can anyone tell me what to do? I was melting chocolate\nand it seized up. I added butter, no help, I added milk, no help\nThanks Linda",
"loss": false,
"prefix": "lindabrg:"
},
{
"from": "gpt",
"value": " Well, I'm probably too late but there's really nothing you could have done that I know about. \n\nYour chocolate has seized up by coming into contact with water and you have no other choice but to start from the beginning with fresh chocolate. The seized chocolate can be saved and used in any recipe that calls for chocolate melted in a liquid such as cream or milk. Sorry",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " HOLD IT!!!\n Don't throw out the seized chocolate. KE is right, incidental moisture contact will cause chocolate to seize. However, if you add even MORE liquid (cream, butter, even oil...NOT water) you end up with a sort of chocolate granache. The amount depends on the amount of chocolate. Just add liquid a little at a time and stir until smooth.",
"loss": true,
"prefix": "BubbaGourmet:"
},
{
"from": "gpt",
"value": " Sounds like you scorched your chocolate. Did it smell kinda burnt? If you scorch chocolate...throw it out...can't use it for anything, except revenge maybe...hmm??? lol\n\nRules of melting chocolate...\n\n1. Heat VERY SLOWLY\n2. Keep Stirring...let it heat up equally. Some compounds of the chocolate melt at lower temperatures than others...(cocoa butter melts at 98 degrees farenheiht....that's why it melts in your hand...) Also, a higher ratio of cocoa butter will give you chocolate that melts very smoothly. Most supermarket chocolate (read chips, bars, even some of the baking stuff) has an emulsifier called lecthin in it which will make it harder for the chocolate to melt. \n3. Keep ALL moisture, especially water, in a galaxy far, far away\n4. NEVER...EVER...EVER...EVER...you get the point...let chocoate get above 120 degrees Farenheit...otherwise it will scorch and ruin it.\n\nIf you are using chocolate chips, they will hold their shape until you start stirring them.\n\nNow tempering chocolate...whole different ball game.\n\nHappy Chocolating!",
"loss": true,
"prefix": "spearmint45:"
},
{
"from": "human",
"value": " I find melting chocolate in the microwave very effective, providing the microwave temperature is set at medium, not high, or you'll have only-suitable-for-spearmint's-revenge. Give it 30 second bursts, stirring each time, it'll take about two minutes. I stir with a wooden skewer, as none is transferred to the spoons (for it to harden and me to lick off thus reducing the proportion I need for the recipe :P )\nI find this a lot easier than the doulbe boiler method, as you have to be so careful not to let any moisture come in contact with the chocolate.",
"loss": true,
"prefix": "kyles:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Salts",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have an article at home (but I'm at work right now) that I haven't had a chance to read yet on the different varieties of salt.\n\nI'm not allowed salt because of my heart and I used to just pour it on my hand and lick it off as a kid....I love salt.\n\nCan you tell me briefly, the differences in these new gourmet salts that are coming out and which ones would be safe for me to use.\n\nthanks",
"loss": false,
"prefix": "princess_fs:"
},
{
"from": "gpt",
"value": " Sorry, but they are still salt. I have several in my cabinet that I got from the Gourmet Food Show in New York. One is smokey, one is a gray salt, one is a black salt, red salt - and while they do taste different they all have one thing in common - they are salt! \n\nI was on a restricted salt diet and still am fairly careful.\n\nThe roasted vegetables I mentioned in our other post will be great without salt too. You will be amazed at the flavor they have. \n\nI don't know if the salt substitutes are any better nowadays (30 years ago the one and only brand was horrible! LOL) Roasting and carmelizing brings out so much flavor that salt should not be an issue if you haven't been using it anyway. Instead of just sauteeing your onions try carmelizing them - instead of onions use shallots for a change of flavor - build on the vegetables/fruits natural flavors.\n\nWhat kinds of things do you cook now? And how do you cook them? Just curious :roll:",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " heck, I used to cook and bake everything with the exception of yeasts breads....never worked well for me.\n\nI'm having to reenter cooking and baking into my newest relationship (of 4 years now)...when I met him, his cabinets were stocked with tuna/hamburger helper, mac & cheese with chili, jeno's pizzas in the freezer and Pepsi's and milk in the fridge.....he did not cook for himself, at all, and would constantly go out to eat...mostly fast food joints.\n\nI enjoy going to the vege section of the grocers, pick out just about any type of vegies (about 10 different things), saute them in olive oil for about 15-20 minutes, add some mushrooms and about 1/2 cup chunky tomato sauce and serve over pasta or rice.\n\nRight now I'm trying to introduce him to more foods (forgot, he can actually cook one Thai dish consisting of chicken, oyster sauce and 1/2 head lettuce and served over rice). That's why I've been looking for a salmon patty recipe that I grew up on, but I didn't cook it and my mother didn't have a chance to show me how to do it over the xmas holiday before she left to go back home. I've found a few different ones, but haven't decided on what I \"thought\" it was made as a kid. I know my fiance will eat this, if nothing else, he can smother the salmon taste with the mashed potatoes and creamed corn...LOL!\n\nI like making English Muffin bread because there's no yeast involved. After the holiday dinners are put away, I cook down the turkey or ham bones and pull off the meat and put the broth/meat mixture in freezer containers to eat throughout the cold months. then I get to cook up a new batch of ham broth because of the Easter ham.\n\nI could go on and on and on...",
"loss": true,
"prefix": "princess_fs:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: No-fuss fresh home made stock",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " When we moved to Italy, I brought my slo-cooker crockpot with me. I actually thought I'd never use it again, but, on the contrary. I use it all the time to make fresh home made stock, and it's great. You just put in all the ingredients required to make fresh stock, add water, and leave it overnight. It really works well, and I wouldn't be without it, be it chicken stock, beef stock, ham stock, game, vegetable, fish, you name it - it works, and you don't have to stand over it for hours. If I could get another crockpot I would, so I could have two types on the go at the same time \n\nciao\n\ndianne",
"loss": false,
"prefix": "Dianne:"
},
{
"from": "gpt",
"value": " Great idea Dianne (and Happy New Year to you). I'll have to give that a try. Good to see you too!",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Feta Cheese and Bread",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " can i sprinkle then bake (toast) Feta Cheese on top of Italian Bread with Olive Oil? Im no Chef but, tonight; i want to experiment and surprise my significant other with a little Italian pasta dish with meat.",
"loss": false,
"prefix": "FORMYPLZR:"
},
{
"from": "gpt",
"value": " I'm so sorry I missed this yesterday - YES, YES, YES - it will be awesome!! Hope you bit the bullet and did it!!",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Saffron et al...",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " The discussion regarding saffrom reminded me of the fact that food preparation these days, if one can judge by cooking shows and other media, \"requires\" the extensive use of spices, herbs, etc. Anything to presumably improve the flavor of whatever foods are considered.\n\nPersonally, I like to rather frequently \"get back to basics\". Prepare foodstuffs without modification, to enable the enjoyment of each food's natural flavor. \n\nMeat, cooked by any means appropriate, but without the addition of rubs or marinades, etc. Many vegetables don't even require cooking to be delicious, but, if cooked, have their own distict and enjoyable flavors again without the addition of modifiers. I love a White Rose potato boiled with its skin on, eaten with no more than a touch of salt to wake up these old taste buds. Same with a variety of other vegetables.\n\nI'm not condemning the complex, sophisticated recipes, mind you. They are often delicious (and just as often overrated). My point is that the simple foods can be equally enjoyable, and are, I belileve, too often overlooked.",
"loss": false,
"prefix": "oldcoot:"
},
{
"from": "gpt",
"value": " I agree, but whatever food you are talking about needs to be the highest quality to be thoroughly enjoyable. For instance vine ripened tomatoes with just sea salt and extra virgin olive oil is delicious, but if used with regular red tomatoes, it wouldn't be quite as good. Eating a raw or blanched baby carrot next to a regular carrot, there's no comparison. The same thing could be said with grilling beef. I love grilling steaks with just rock salt on them, but again, they would have to be USDA Prime, not Choice, in order to really enjoy a high quality beef flavor. Some things however, just go hand in hand in order to be really enjoyed. Things like Ahi or Hamachi sashimi just goes with soy sauce and wasabi, or shrimp just tastes better with cocktail sauce, or crab and lobster paired with drawn butter and lemon. There are other things, like most chicken and a lot of cuts of pork which just need additional flavorings, be it sauce or a marinade, simply because they just lack a strong natural flavor. Another example, one of the restaurants I used to work at, we used to slow roast Prime Rib with nothing but covered in rock salt, and it was delicious without any horseradish or au jus. But again, it was a Prime Black Angus cut, not an inferior quality of meat. Another thing to consdier is, what method of cooking are you using for the food? Say you want to cook a Pot Roast. You wouldn't braise it in just water and salt to taste the natural flavors, you would braise it with a mire poix, wine, stock, herbs, etc., no matter if the pot roast was black angus or not. \n\nI think what should be taken a look at instead is, what can you minimally add to a type of food to make it taste good without losing losing the natural flavor. An example is for a salad we do. We take Swordfish and just use a simple marinade of extra virgin olive oil, lemon, garlic, fresh oregano, then season with salt before we grill it. Really simple, but the flavors compliment the swordfish so well, and really accentuate and bring out the flavors. \n\nA lot of times too, you see dishes with a lot of sauce, or a strong flavored sauce. That's simply because in many occasions, the Chef is really trying to highlight the sauce. You'll go to a lot of places and most times the meat or fish or whatever isn't even seasoned except for maybe salt and pepper, but it's the sauce which is being highlighted and what makes the dish.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " I totally agree with both 'coot and ironchef....there are some spices I will NOT allow myself to run out of.. (garlic for one! ) \nAs I said in my reply to the fajita recipe request.....the real secret is properly cooked good quality beef or chicken.",
"loss": true,
"prefix": "Norma:"
},
{
"from": "gpt",
"value": " Yesterday we dined at a well known, long established sea food restaurant here in L.A. - ocean view and all. (YOu can open a window an feed the sea gulls from your hand.) \n\nI started with a bowl of clam chowdeer for which the place is \"famous\". It was laoded with clas, nice, creamy texture - but so damned much black pepper (which I love!) in it one could not hope to tase the clams. The others at the table ooh-and -aah'd over the delicious clam chowder. And it WAS good - but you couldnt tell it was clam from the flavor. \n\nUncharacteristically, I kept my big mouth shut.\n\nPoint: a steamed clam, with no other additions, is delicious - if you like clams. The \"pepper\" chowder was good, too. The idea is to add variety to one's diet by trying foods both ways: with and without added flavors.\n\nCVarnivore knows what I mean: A nat shot of Straight Bourbon is really good, but so is, for example, boutbon -and-ginger-with-a-twist.",
"loss": true,
"prefix": "oldcoot:"
},
{
"from": "human",
"value": " pepper chowder?\n\nthat restaurant should crack the pepper to order...unless they were trying to hide something about the clams....",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " i agree on the point that great food can stand by itself. The best steak I've ever had in my life (and I've eaten a lot of them) was almost completely unseasoned. It was just a great cut of beef that had been very well aged, and it was incredible. However, since oldcoot brings up the point that all we see on cooking shows are VERY seasoned dishes, it's important to realize that if cooking shows relied on the philosophy of \"buy the best type of food available and eat it plain\", then there would only be one cooking show and it would have about 2 episodes. Personally, I can't afford/have no desire to buy the 'best' of everything. I really enjoy buying a cheap cut of meat (brisket comes to mind) and making it 'sing'.\nLike I said, I've had some great dishes that were barely seasoned, but personally, I would not want to eat like that every day. There are just too many flavors out there to enjoy. The mark of a great chef (which I'm not :P ) is one who can season any food only to the point it needs to be seasoned. I believe all food needs its room to \"speak\" (the seasonings should not overpower the natural taste of the food, except for pork, which has no taste IMHO). While I tend to slightly overseason everything, I have the most fun finding the \"perfect combination\" of seasoning for any dish.\n\nOK, I'm done with my ramble now.",
"loss": true,
"prefix": "carnivore:"
},
{
"from": "human",
"value": " Plus, if food were only very simply seasoned, there would be no such thing as Culinary arts or cuisine for that matter. No Italian, French, Thai, Chinese, Mexican, Morrocan, etc. since there would be no differentiation between all the flavors. And that's what makes food so great.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Well said, Aaron!",
"loss": true,
"prefix": "Coco:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Saffron questions",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a lot of recipes that call for saffron, but I've always left it out until recently. I finally found a mail order source where it wasn't too expensive, and finally tried it in some risotto. My girlfriend and I thought it tasted like plastic. \nSo, is this normal or did I get a bad batch? I figured that since it was so rare & prized, it would taste better than a melted disposable cup.\nAlso, I have recipes that call for a tsp of saffron--that's at least $5 by my math. Why is this spice so important?\nJust wondering if my taste buds are working...",
"loss": false,
"prefix": "carnivore:"
},
{
"from": "gpt",
"value": " Well, it's expensive because it has to be harvested by hand, it is the stamen of the crocus flower, and it all has to be picked individually, so you can imagine how labour-intensive that is.\n\nI don't know if you got a bad batch, but I personally bought saffron about a year ago and I didn't think it was very spectacular at all, boring, actually.\n\nAs for your tastebuds, after years of only eating \"roast beast\", I think it's probably safe to assume that they are shot. :P",
"loss": true,
"prefix": "Coco:"
},
{
"from": "human",
"value": " hi Coco,\nat least I'm not the only one who didn't find it great. Out of curiosity, what did you think it tasted like? Or could you even taste it?\nI'm so dissapointed. I could probably buy diamond shavings for less, and they would taste better in food.\nAnd I don't think it's the diet that's shot my tastebuds--it's more likely the smoking & drinking. :P",
"loss": true,
"prefix": "carnivore:"
},
{
"from": "gpt",
"value": " I've tried saffron, and didn't find that it added much to a dish...except for yellow color. Tumeric is said to be a good substitute, and is far cheaper. Makes a pretty rice dish is about all I can say in favor of saffron!\nFrankly, in my opinion, for all that it adds to a dish, you may as well just use a bit of yellow food coloring! :roll:",
"loss": true,
"prefix": "Norma:"
},
{
"from": "human",
"value": " Well, I use saffron a little - haven't used it in years lately! But I find it has a very subtle flavor - not really like plastic - more musty - but the flavor is VERY subtle.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " musty? like that closed up smell we try to cover up with $$$$$ of candles, air fresheners?",
"loss": true,
"prefix": "Norma:"
},
{
"from": "human",
"value": " I'm not really sure what it tasted like. I tried it in paella, and we hated the paella so much it's hard to remember the saffron, but I think kitchenelf is correct, sort of musty, earthy, is how I would describe it.",
"loss": true,
"prefix": "Coco:"
},
{
"from": "gpt",
"value": " LOL Norma - NO, not that kind of musty - truffle kind of musty - Cocoa described it perfectly - earthy. I love paella - I can't imagine what could have made it really bad Cocoa - to me the saffron just doesn't have a strong enough flavor unless maybe too much was used - use tumeric the next time - at least that will give the yellow color.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " You know, it wasn't actually the saffron that made the paella so bad, we kind of had an issue with having chicken, chorizo, and shellfish all in the same dish. It was just weird to us. C couldn't believe that he was eating shellfish-scented rice with pieces of chicken and sausage in it, he seriously, just could not conceptualize it. Although I really wanted to try it, and I think that historically it is a really great dish, I'm not sure paella is my thing, because I like my surf separated from my turf.",
"loss": true,
"prefix": "Coco:"
},
{
"from": "gpt",
"value": " That's interesting Cocoa - I never would have thought anything about it. One way I make a \"faux\" paella is with just plain white rice, kielbasa, shrimp, and onions. But you could do it with just the kielbasa, or just the shrimp. To me the flavor comes from really browning the ingredients. I always brown the kielbasa first, then take it out, brown the chopped onions and then the shrimp if using. Add the cooked rice back to the skillet, toss thoroughly to get all the flavor off the bottom of the pan, top with a little grated cheddar and a dollop of sour cream. I guess living here in the South we are influenced by the coastal region and even moreso by the Creole/Cajun where there is quite often some combination of seafood/sausage/rice - whether it's in soup form or Jambalaya form.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Elf:\nI almost always brown rice just a little before adding any liquid, regardless of the dish. I love the \"nutty\" flavor it adds.\nI agree ith you on the Creole/Cajun influence. You'll also similair mixtures of foods in the Hispanic culture. My son in law is from Mexico City, my family migrated to Texas from the South, including Louisianna...so you'll always find a lot of spicey dishes served here...\nin fact my daughter makes sort of a hodge podge soup...of left overs....that's much like a Jambalaya...but WITHOUT the okra, that's one thing that I can't deal with...BOILED OKRA.",
"loss": true,
"prefix": "Norma:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Best ways to ripen fruit?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can anybody tell me the best ways to get store-bought fruit to ripen when you get it home?\n\nI'd like to ripen pears, plums, nectarines and tomatoes mostly.\n\nThanks",
"loss": false,
"prefix": "Anonymous:"
},
{
"from": "gpt",
"value": " Hi rick88,\n\nI know you can put pears in a brown paper bag and leave at room temperature. It may take several days. \n\nTomatoes and such I just leave on a window sill. Never put a tomato in the refrigerator unless it is ripe enough and you aren't going to eat it for several days. But a sunny window sill will continue the ripening process.\n\nPlums, nectarines, peaches can be done the same way as tomatoes.\n\nA cantelope can be cut in half, the cut half placed on a plate so that NO AIR enters around the bottom (so the melon and the plate have to be perfectly flat) - in a matter of just a couple days the melon will be perfectly ripe and sweet.\n\nHope this helps. An avocado can be ripened in a paper bag also.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " rick88\n\nThe above advice is correct, but keep firmly in mind that, excepting pears, none will develop the true flavor and texture of tree ripened fruit. Pears, oddly, improve in flavor and texture when ripened as described, or merely on a window sill. \n\nIt is claimed that adding an apple to a paper bag of unripened fruit will help - the apple emits ethane gas, which is used commercialy to ripen fruits, etc.\n\nI find that giving close attention to the \"feel\" and aroma of fruis in the store can result in bringing home better quality - often even fullly riipe. Thisworks especially well if you know when the store receives the fruit, and be among the first customers to purchase it.",
"loss": true,
"prefix": "oldcoot:"
},
{
"from": "gpt",
"value": " Thanks for the info guys!",
"loss": true,
"prefix": "Anonymous:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Need help for Valentines Dinner for my wife",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi all,\n\nI am trying to make a special dinner for my wife tomorrow night and I have a receipe for marinade for Yellow Fin Tuna that I will grill. It calls for on Jalepeno Pepper to be minced, with the seeds. I have seen \"minced jalepeno's\" in the can at the store but decided to mince my own.\n\nOne problem: how do I mince this pepper?! Do I just chop it up as fine as possible? Can someone please explain this process to me? Thanks. :?",
"loss": false,
"prefix": "russianrocket:"
},
{
"from": "gpt",
"value": " Hello russianrocket! Welcome to DiscussCooking.\n\nNormally I would remove the seeds but if the recipe calls for them so be it LOL The seeds are the hottest part so if you want to remove them I will explain that way - otherwise just leave that part out.\n\nNever touch your face - especially your mouth and your eyes while handling fresh peppers. Some people where latex gloves but for just one that is not necessary (if you have a cut of any kind put a bandaid on it though). \n\n1. slice stem end off pepper\n2. cut in half lengthwise\n3. take edge of knife and remove seeds by scraping from stem end to other end\n4. slice in thin strips\n5. hold strips together then start chopping into smaller pieces\n\nThey will have a somewhat square shape and will be fairly small. The strips, I'd say, are about toothpick size or smaller.\n\nJust leave out the scraping part to keep seeds in. Hope this helps.\n\nWash hands immediately but still don't touch eyes, mouth, etc. It takes awhile to remove the capsicum from your skin.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " test\n\ntest\n<img src=\"http://members.cox.net/afisher8/test.jpg\">",
"loss": true,
"prefix": "carnivore:"
},
{
"from": "gpt",
"value": " test 2--ignore!",
"loss": true,
"prefix": "carnivore:"
},
{
"from": "human",
"value": " Carnivore - that last attempt probably would have worked if you had remembered to type [/img] after the address.",
"loss": true,
"prefix": "oldcoot:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking Shortcuts - looking for tips",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've been cooking for 25+ years, learning to cook on the tug boats made it necessary to learn the most efficient cooking techniques and shortcuts. Now I cook because (well I just like cooking) I get home from work before my wife. Time is so much \"of the essence\" thesedays - I am always looking for tips to fix dinner a little faster, while maintaining quality. Oh yeah, my wife has food allergies so we cook \"everything\" from scratch. We'd appreciate any quick cooking tips, particularlyy pasta dishes for her and Cajun dishes for me (us). Thanks.",
"loss": false,
"prefix": "jbadeaux:"
},
{
"from": "gpt",
"value": " Well, all I can think of at this moment is to keep certain things already chopped and in the refrigerator or freezer. I have never been able to grasp the concept of making or planning meals ahead and freezing. My mind just won't work that way. I want everything to be made when I eat it but usually the most time-consuming thing is the chopping, dicing, and slicing so to me to keep diced onions and peppers in the freezer would save some time.\n\nFor the pasta dishes you could keep some different sauces already made in the freezer - just microwave - \n\nOn second thought - maybe I'm not the one that needs to be answering this question :roll: Hopefully someone will come along that will actually have a decent answer for you - good luck in the meantime.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Thanks kitchenelf,\n\nThe idea of freezing \"sauces\" has some great potential for us. I'm shifting from fresh onions (and such) to diced, dehydrated with goooood results - you're right, peeling, rinsing and chopping is rather time consuming.\n\nI'm going to try this new idea of freezing \"sauces\" this weekend; even if it just frees a day or two each week it'll be worth the time invested during the weekend.\n\nJames",
"loss": true,
"prefix": "jbadeaux:"
},
{
"from": "gpt",
"value": " Well, I'm glad I could help. You can also cook your shrimp with the proper Cajun seasonings, Italian seasonings, etc. and then freeze them in individual portions. Now if pasta would freeze with good results without using it in some sort of lasagna/casserole you would have it made!! LOL Just remember that when you make a dish from scratch and it can be frozen just make enough for another meal and freeze that portion.\n\nIf I can think of anything else I'll be sure and pass it along. Please come back and visit and drop us your favorite recipe!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " kitchenelf,\n\nThanks so much for the input. It's funny how the simplest concept can have such an impact on our day to day activities.\n\n Here's a recipe thae I use for a quick meal, hope you appreciate it.\n\nCajun Fried Rice - Jambalaya\n\nThis recipe does not have an ingredient list, read on and see why.Start sautéing your favorite seasoning vegetables - onion, bell pepper celery.... Add your favorite \"cooked meat\" chopped to your favorite bite sized shapes; Add your favorite dry seasoning - the list is endless; add your favorite wet seasoning, Worchester sauce, soy sauce, bbq sauce.... Add your favorite finishing oils, sesame oil, wok oil...\n\nLet this sauté marry there flavors for a while, remove from heat, fold in hot cooked rice, fold constantly about 5 minutes. Let the fried rice rest for 10 minutes and stir. Makes a meal in itself, or add your favorite side dish. \n\nExtra - add some brown gravy before the rice goes in and you've got a brown jambalaya, add marinara sauce and you've got red jambalaya :!:",
"loss": true,
"prefix": "jbadeaux:"
},
{
"from": "gpt",
"value": " I get a newsletter every week from Fitness and Freebies and in it every week there is a quick recipe - something you can put together in little time - plus there's three food facts, which are usually tips and things and then there are three chef's secrets in each issue. They should post all the past ones so I could give you a link!! I've got a huge file full - been getting it for over two years now (feel like it's a close buddy!) but I don't know if I should post them all - wouldn't feel right doing that. You can view an issue online - just go to the site (it's in my sig - the oodles of recipes) and look for the newsletter sign up form because there is a link there to view the newsletter before deciding if you want to sign up. The tips are worth it!",
"loss": true,
"prefix": "starrleicht:"
},
{
"from": "human",
"value": " I make up an enormous pot of bolognese...\n\nabout once a month, and I'm talking huge here (we are 5 at home), with about 3 lbs of ground beef and 3 lbs of ground turkey at a time.\n\nI add all the flavourings/seasonings liked by my family and boil it down till nice and thick.\n\nOn the first day, we have pasta bolognese...and the fun starts here.\n\nI freeze it in tupperware in 5 serving amounts and take the meat sauce out of the freezer as I need it and time permits. With this basic thick meat sauce recipe, I have made:\n\nShepherd's Pie\nChili with beans\nMoussaka\nPastitsio\nHamburger Stroganoff\nSoup\n\nYou won't believe the number of different dishes you can make working from a good quality (meat-enriched) bolognese recipe.\n\nJust my way to beat the clock.",
"loss": true,
"prefix": "evelyn:"
},
{
"from": "gpt",
"value": " starrleicht and evelyn\n\nThank you both for the input. \n\nstarrleicht, I've signed up for the newsletter you mentioned. Looking forward to reading that. Btw...I like how you save your files over time; it sounds more like a hobby (saving only the best of the \"cooking\" info - think I'll better oganize my file system.\n\nEvelyn,\nI've cooked each of those meals, but never thought to take the time to prepare a special meat sauce that I could use the way you do. That should save a world of time and the different recipes will be all the better for it. Thanks again.\n\nI publish a small web sit that is built around Cajun recipes, a recipe discussion forum, and geneology. The site is pretty new and Get very little traffic, but it's fun and it's growing. \nThe site, allmybaths.com will likely change name to mycajunrecipes.? I'f like your opinion if you might have timt to take a look at it. :!:",
"loss": true,
"prefix": "jbadeaux:"
},
{
"from": "human",
"value": " Hi jabadeaux...can't seems to find the website that you were \"talking\" about. Interested to try some cajun receipes.",
"loss": true,
"prefix": "lynda:"
},
{
"from": "gpt",
"value": " Hi Lynda,\n\nSorry about the web site mystery. Shortly after I posted that message I decided to change hosting services. It's all for the best but will take a little time. \n\nMeanwhile, if you like a sample of a few trecipes please try http://our cajun cooking.blogspot.com/ Personally I find blogging difficult to master but you sholud find a few things there.\n\nJames",
"loss": true,
"prefix": "jbadeaux:"
},
{
"from": "human",
"value": " The French call it \"mise en place.\" Everything in it's place....meaning that your prep work is the key. I agree with kitchenelf, if I am making dinner one night and require an onion, I dice double the amount and put the other diced onion in the fridge for the next night's meal.\n\nWhile I don't freeze whole meals, I find that marinara sauce or bolognese sauce does freeze particularly well. so I make a large batch and freeze individual portion sizes in ziploc bags for future use. Then I can just boil the pasta for a quick meal!\n\nAlso,some dishes can do double duty in another meal later on. Leftover sauted spinach for example, ends up in a spinach and bacon quiche and topped with some caramelized onions(that I already have diced on the fridge!)\n\nHope this gives you some ideas.",
"loss": true,
"prefix": "Coco:"
},
{
"from": "gpt",
"value": " Coco, when I cooked in a restaurant I was known as Mrs. mise en place. I guess that's better than what they called me behind my back",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Well, you must be a great chef then, kitchenelf, because the best ones always have the best mise en place in my opinion! Planning is the key to success in the kitchen, although we all have made some very tasty \"accidents\" I'm sure! :P",
"loss": true,
"prefix": "Coco:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Olive oil in free- flow pour spout bottles",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can someone tell me if E.V.O.O. will keep well in these bottles without some sort of cap or stopper?\n\nI've seen some TV chefs use these bottles to get a nice controlled and steady stream of oil, but when I went to the local cooking store that sells these, they don't come with a cap/stopper to keep out the air.",
"loss": false,
"prefix": "pepperoni:"
},
{
"from": "gpt",
"value": " pepperoni,\n\nI've never tried keeping any sort of oil in a stopperless bottle, but my first instinct would be to keep some sort of lid on that sucker. Is the design of the bottle such that you could measure it and then go to your hardware store and buy a cork? Failing that, I'd probably fasten a plastic sandwich bag over the bottle top, held in place with a rubber band, in between times. \n\nGlad you're here!",
"loss": true,
"prefix": "leigh:"
},
{
"from": "human",
"value": " I bought several bottles with pour spouts without some sort of a lid/cap and then I go buy the pour spouts with the lids/caps and replace them. The chefs on those shows go through so much oil they probably never have to worry about it!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " There is some logic, and some luck.\nThe cap has but two functions; a) to keep things out of the bottle, and b) to keep things in the bottle.\nIn the case of EVO, there might be a few critters that would like to invade the bottle, to get at the EVO. If that is the case in your area, keep it covered.\nI have not had too much problem with EVO evaporating, so my reasons for the lid are primarily related to the 'a)' comment; and, since I don't have a problem with critters, it's sort of mundane.\n\nI have a capped bottle of dish soap on my counter. The problem I have is with the detergent drying and clogging the top of the pour spout, especially if there is a lid. Something that I haven't noticed with the EVO bottle.\n\nThe added benefit to the spout is the constriction of the opening; assisting me in restraint while pouring the EVO.\n\nFinally,\nDavid",
"loss": true,
"prefix": "Finally:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: 6 Timesaving Ingredients to Keep on Hand",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " 6 Timesaving Ingredients to Keep on Hand\nby Jean Anderson author of Dinners in a Dish or a Dash\n\n\nBroccoli florets: \n\nDivide broccoli into small florets (no more than 1 1/2 to 2 inches across the top), leaving 1/2 inch of stem on each and trimming to a thickness of 1/4 inch. Blanch florets 2 minutes in large pan of rapidly boiling unsalted water. Drain florets and quick-chill 5 minutes in large bowl of ice water. This stops the cooking and sets the bright green color. Drain florets well, then layer with paper toweling in a plastic zipper bag and store in the refrigerator until ready to use. Maximum storage time is 5 to 7 days. \n\n~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\n\nMinced garlic: \n\nSeparate 2 or 3 bulbs of garlic into individual cloves and peel. The easy way to do this is to whack each clove with the broad side of a large heavy chef's knife; this loosens the skin, which can be quickly stripped away. Mince garlic moderately fine. (I use a food processor, pulsing to just the right degree of fineness; if you mince by hand, sprinkle chopping board with salt -- that way the garlic won't stick to the knife or your hands.) Spoon minced garlic into a glass or porcelain ramekin and press plastic food wrap flat over surface of garlic. Slip ramekin into a small plastic zipper bag, press out all the air, seal, and store in refrigerator. Every time you dip into the garlic, reseal as carefully as you did the first time around. Because most recipes call for garlic by the clove, here's a handy table that translates minced cloves into teaspoons: \n\n1 small clove garlic = 1/2 to 1 teaspoon minced\n1 medium-size clove garlic = 1 to 11/2 teaspoons minced\n1 large clove garlic = 2 to 2 1/2 teaspoons minced\n\n~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\n\nFresh lemon juice: \n\nIt's a pain to have to stop and juice a lemon mid-recipe, so I like to keep a little jar of \"freshly\" squeezed lemon juice in the refrigerator (and sometimes separate jars of orange and/or lime juices, too.). My favorite storage container is a half-pint preserving jar with a dome lid because the jar fits directly underneath the spout of my electric juicer and holds the juice of about 6 lemons (or 8 limes or 2 medium size oranges). I squeeze the juice directly into the jar, cap it tight, and set in the refrigerator. It remains amazingly fresh and is infinitely superior to bottled juices (I won't give them house room). Maximum storage time is 2 weeks for lemon or lime juice, 1 week for orange juice. \n\n~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\n\nChopped yellow onions:\n\n You'll save tons of time if you chop 2 or 3 pounds of yellow (all-purpose) onions whenever you have time and store them in fridge. But I recommend this only if you have a food processor. Here's the technique that has served me well over the years: Halve each onion lengthwise, slip off the peel, then cut each half in two both crosswise and lengthwise. \n\nDrop onion chunks into food processor fitted with the metal chopping blade and pulse briskly until moderately coarse-further chopping may reduce the onions to mush. So will trying to chop too many at a time: \n\nfor best results, no more than half-fill the processor work bowl. Once the onions are chopped, bundle into a large plastic zipper bag (a heavy-duty freezer one), press out all the air, and seal. Place this bag in a second large, heavy-duty plastic zipper bag, press out the air, and seal. Store in the refrigerator. Whenever you need onions, simply reach in with a measuring spoon or dry cup measure and retrieve the amount you need. Carefully reseal both bags as before after each use, pressing out all air (this keeps the onions from smelling up the fridge and/or absorbing refrigerator odors). Many recipes call for onions by the piece (2 medium-large yellow onions, chopped), rather than by the cup (2 cups chopped onions). No problem. Here's a handy conversion table geared to today's onions, which tend to run large: \n\n1 small yellow onion = 1/4 cup chopped\n1 medium-small yellow onion = 1/2 cup chopped\n1 medium-size yellow onion = 3/4 cup chopped\n1 medium-large yellow onion = 1 cup chopped\n1 large yellow onion = 1 1/2 cups chopped\n\n~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\n\nMinced parsley: \n\nHere's a trick I learned some years ago. Unband the parsley but do not wash. Discard the stems, also any wilting or discoloring leaves, then mince the parsley as coarse or fine as you like. Place in water to clean. Bundle washed parsley in several thicknesses of paper toweling and squeeze as dry as possible. Next spread the parsley on several thicknesses of dry paper toweling, fold left and right sides of toweling in, then roll parsley up in toweling. Slip roll into a small plastic zipper bag and set in the refrigerator. \n\n~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\n\nChopped bell peppers:\n\n Wash peppers, pat dry, then quarter lengthwise, starting about 1/4 inch from the top: stack 3 or 4 scored quarters and slice crosswise, stacking the cuts about 1/4 inch apart. This will give you a good even chop. Even easier, cut quarters into 1-inch chunks, drop into food processor fitted with metal chopping blade, and pulse quickly until coarsely chopped. \n\nCooked rice: Many years ago I learned to cook rice ahead of time and stash it in the refrigerator or freezer. The trick is to cook it just until al dente (firm-tender) so that the grains remain separate instead of clumping. Few staples are handier to have because cooked rice can be slipped -- refrigerator cold, even solidly frozen -- into casseroles, soups, salads, stews, and stir-fries. Then too, it can be reheated and used a backdrop for dozens of other recipes. \n\n~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\n\nThis is the method I've evolved for cook-ahead rice. It continues to serve me well:\n\nBring 2 quarts water to a rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat. Add 4 cups uncooked converted white rice (no substitute), stir well, then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir. Fluff rice gently with fork and cool 1 hour. Do not cover. Fluff rice gently again, then spoon lightly --do not pack -- into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer. To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart, and balance sieve in top of large, heavy saucepan over 2 inches boiling water. Cover loosely with lid or foil and steam just until heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.",
"loss": false,
"prefix": "Filus59602:"
},
{
"from": "gpt",
"value": " Lemon Juice\n\nLemon juice: when in season freeze in ice cube trays should last until the next crop comes around....",
"loss": true,
"prefix": "Instantkiwi:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Garlic breath",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi there! In Italy, and especially Sicily, italians eat a salted slice of lemon - rind 'n all - to get rid of garlic breath!\n\nHope that helps!\n\nDianne",
"loss": false,
"prefix": "Dianne:"
},
{
"from": "gpt",
"value": " Thanks for the tip Dianne. I might just have to carry a lemon with me wherever I go!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Thanks for the tip - I have to figure out a way to somehow tell my Pastor - whoa does he get some nasty garlic breath!!",
"loss": true,
"prefix": "starrleicht:"
},
{
"from": "gpt",
"value": " Let's hear it for the lemon! Thanks! Now, if one could only figure out how to get away with wearing a clothespin . . . assuming it could be extremely well padded . . .",
"loss": true,
"prefix": "leigh:"
},
{
"from": "human",
"value": " starrleicht - should we change the saying to \"garlic breath is next to Godliness???\" LOL Somehow it just doesn't fit! \n\nI can see a whole clothespin line - varying colors, some with rhinestones for those dressy affairs and just the casual denim one!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " LOL, Kitchenelf!!",
"loss": true,
"prefix": "leigh:"
},
{
"from": "human",
"value": " starrleicht - should we change the saying to \"garlic breath is next to Godliness???\" LOL Somehow it just doesn't fit!\n\t\t\nClick to expand...\n\n\n LOL - \n\nAnd no, it doesn't fit, does it!",
"loss": true,
"prefix": "starrleicht:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Bacon and Swiss Waffles",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Bacon and Swiss Waffles\n\nDust off the old waffle iron for an exciting new waffle taste! Bacon and Swiss cheese bake rich flavor into each bite.\n\nTotal: 13 min \nPrep: 5 min \nBake: 8 min \n(Total time will vary; cook or bake time is per batch.)\n\nMakes 10 squares (4 inches each)\n\n\n\n2 cups Original Bisquick® mix \n1 1/2 cups milk \n2 eggs \n1 cup shredded Swiss cheese (4 ounces) \n1/2 cup crumbled cooked bacon \n\nDouble recipe or Halve recipe (Learn more about scaling recipes) \n\n 1. Heat waffle iron; grease with cooking spray, vegetable oil or shortening. \n\n 2. Stir Bisquick, milk and eggs in large bowl until blended. Stir in cheese and bacon. Pour onto center of hot waffle iron. Close lid of waffle iron. \n\n 3. Bake until steaming stops and waffle is golden brown. Carefully remove waffle. \n\n1 Square: Calories 190 (Calories from Fat 90); Fat 10g (Saturated 4g); Cholesterol 60mg; Sodium 460mg; Potassium 130mg; Carbohydrate 17g (Dietary Fiber 0g); Protein 8g ++++ Diet Exchanges: 1 Starch; 1/2 High-Fat Meat; 1 Fat",
"loss": false,
"prefix": "Filus59602:"
},
{
"from": "gpt",
"value": " I'm NOT a waffle fan, but this recipe sounds wonderful! I can't imagine putting syrup on these waffles, but I think a poached egg would be delicious on top. How would you serve these savory waffles?",
"loss": true,
"prefix": "Norma:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Opening canned food",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " When you want to open a can of baked beans, or something similar in a sauce, turn it upside down & undue the bottom end, as the heavier food settles at the bottom of the can & the sauce at the top. Now the food will slide out without having to bang the bottom of the can. If the can, can only be opened one end or has a ring pull on it, then store can upside down till required.",
"loss": false,
"prefix": "curly:"
},
{
"from": "gpt",
"value": " Opening Cans\n\nAdditionally, if you happen to be opening Tomato Paste, open both ends and push the paste through. The lid willl almost scrape the inside of the can clean, the paste is easily measureable, The psate shouldn't remain in the can if unused AND you can get really wild building some height on plates with your \"Tall Cylinder.\"\n\nFinally,\nDavid",
"loss": true,
"prefix": "Finally:"
}
] |
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