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jqcxwi | askculinary_train | 3.243243 | [
{
"content": "I find that I unintentionally produce this effect when I overcrowd the pasta in a pan and forget to agitate it while it is cooking. As the pasta softens it becomes sticky and holds to the neighboring pieces of pasta. Let it go like this long enough and it becomes irreversible, as the pasta fuses into clumps. Also, I am not sure that you want to risk it with the amount of pasta that you have at the moment, but another way to produce a variation on this is to par cook the pasta, cool it down, and then mix in some eggs and Parmesan for a spaghetti bake. When you bake this for a while - on a 9x13 baking dish, for example - the pasta becomes clumped together thanks to the binding affect of egg. Maybe something to try on down the line.",
"role": "assistant"
}
]
| true | [
{
"content": "How can I purposely get clumps in my spaghetti Ok this is a weird one guys, but I have an autistic kid and his absolute favourite thing in the world to eat is 'spaghetti chunk'... so like you know when you boil the dried pasta and you get a little lump where some of the spaghetti has fused together? I dont know if I'm explaining this properly but anyway it's his birthday tomorrow and I really wanna make him a bowl of 'spaghetti chunk' and meatballs for his birthday meal (as we can't go out to celebrate due to lockdown) So yeah I know this is an odd question but how can I cook/prepare the pasta so I can give him a full bowl of chunks? I only have 2 300g packs so not enough for a load of trial and error. I was gonna snap it and cook it in as little water as possible but I really dont know if that will work. Sorry for bizarre question but my son would literally be beside himself with happiness if I were to cook him a big bowl of his goddamn chunks... Thanks in advance if anyone has any ideas lol",
"role": "user"
}
]
| |
jqcxwi | askculinary_train | 5.285714 | [
{
"content": "I’ve actually done this before. Tie a whole pound of spaghetti up with some butcher twine. Cook it like normal. Remove the twine after it’s cooked. Cut your spaghetti rope into 1” thick slices.",
"role": "assistant"
}
]
| true | [
{
"content": "How can I purposely get clumps in my spaghetti Ok this is a weird one guys, but I have an autistic kid and his absolute favourite thing in the world to eat is 'spaghetti chunk'... so like you know when you boil the dried pasta and you get a little lump where some of the spaghetti has fused together? I dont know if I'm explaining this properly but anyway it's his birthday tomorrow and I really wanna make him a bowl of 'spaghetti chunk' and meatballs for his birthday meal (as we can't go out to celebrate due to lockdown) So yeah I know this is an odd question but how can I cook/prepare the pasta so I can give him a full bowl of chunks? I only have 2 300g packs so not enough for a load of trial and error. I was gonna snap it and cook it in as little water as possible but I really dont know if that will work. Sorry for bizarre question but my son would literally be beside himself with happiness if I were to cook him a big bowl of his goddamn chunks... Thanks in advance if anyone has any ideas lol",
"role": "user"
}
]
| |
jqcxwi | askculinary_train | 5.522388 | [
{
"content": "Bare minimum amount of water, and don't stir it at all. That'll work, I promise. Also, I don't know what your son's eating habits are like, or how he approaches new foods, but if he likes the taste and texture of clumped together spaghetti, there's a good chance he'd like gnocchi.",
"role": "assistant"
}
]
| false | [
{
"content": "How can I purposely get clumps in my spaghetti Ok this is a weird one guys, but I have an autistic kid and his absolute favourite thing in the world to eat is 'spaghetti chunk'... so like you know when you boil the dried pasta and you get a little lump where some of the spaghetti has fused together? I dont know if I'm explaining this properly but anyway it's his birthday tomorrow and I really wanna make him a bowl of 'spaghetti chunk' and meatballs for his birthday meal (as we can't go out to celebrate due to lockdown) So yeah I know this is an odd question but how can I cook/prepare the pasta so I can give him a full bowl of chunks? I only have 2 300g packs so not enough for a load of trial and error. I was gonna snap it and cook it in as little water as possible but I really dont know if that will work. Sorry for bizarre question but my son would literally be beside himself with happiness if I were to cook him a big bowl of his goddamn chunks... Thanks in advance if anyone has any ideas lol",
"role": "user"
}
]
| |
jqcxwi | askculinary_train | 6.607143 | [
{
"content": "I’ve actually done this before. Tie a whole pound of spaghetti up with some butcher twine. Cook it like normal. Remove the twine after it’s cooked. Cut your spaghetti rope into 1” thick slices.",
"role": "assistant"
}
]
| true | [
{
"content": "How can I purposely get clumps in my spaghetti Ok this is a weird one guys, but I have an autistic kid and his absolute favourite thing in the world to eat is 'spaghetti chunk'... so like you know when you boil the dried pasta and you get a little lump where some of the spaghetti has fused together? I dont know if I'm explaining this properly but anyway it's his birthday tomorrow and I really wanna make him a bowl of 'spaghetti chunk' and meatballs for his birthday meal (as we can't go out to celebrate due to lockdown) So yeah I know this is an odd question but how can I cook/prepare the pasta so I can give him a full bowl of chunks? I only have 2 300g packs so not enough for a load of trial and error. I was gonna snap it and cook it in as little water as possible but I really dont know if that will work. Sorry for bizarre question but my son would literally be beside himself with happiness if I were to cook him a big bowl of his goddamn chunks... Thanks in advance if anyone has any ideas lol",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 3.168224 | [
{
"content": "Brewster Kahle is the man responsible for this archive. Brewster’s blog He’s the man behind The Internet Archive, The Wayback Machine, and much more. He’s alive & well. Take a look at what he has done. If you can support the archive please do.",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 6.918367 | [
{
"content": "Brewster Kahle is the man responsible for this archive. Brewster’s blog He’s the man behind The Internet Archive, The Wayback Machine, and much more. He’s alive & well. Take a look at what he has done. If you can support the archive please do.",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 3.0625 | [
{
"content": "\"For Danish Appetites\" sounds like the first sentence in a puritan court's statement in finding a man guilty who will be hanged by the neck until he be dead.",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 4.083333 | [
{
"content": "\"For Danish Appetites\" sounds like the first sentence in a puritan court's statement in finding a man guilty who will be hanged by the neck until he be dead.",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 4.083333 | [
{
"content": "PAGING MAX MILLER",
"role": "assistant"
}
]
| false | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 3.25 | [
{
"content": "Cooking in the 1800s: \"First, you're gonna want to boil a calfs foot\" Thank you for this gem",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 3.25 | [
{
"content": "Cooking in the 1800s: \"First, you're gonna want to boil a calfs foot\" Thank you for this gem",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 5.571429 | [
{
"content": "Cooking in the 1800s: \"First, you're gonna want to boil a calfs foot\" Thank you for this gem",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 7.8 | [
{
"content": "Cooking in the 1800s: \"First, you're gonna want to boil a calfs foot\" Thank you for this gem",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 7.8 | [
{
"content": "Cooking in the 1800s: \"First, you're gonna want to boil a calfs foot\" Thank you for this gem",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 7.8 | [
{
"content": "Cooking in the 1800s: \"First, you're gonna want to boil a calfs foot\" Thank you for this gem",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 7.8 | [
{
"content": "Cooking in the 1800s: \"First, you're gonna want to boil a calfs foot\" Thank you for this gem",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 3.083333 | [
{
"content": "Shame a lot of the publication dates are not correct. On a lot of them, the \"publication date\" is the date it was uploaded. Still, it is really cool!",
"role": "assistant"
}
]
| false | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 3.083333 | [
{
"content": "Thanks! Imagine this many recipes without a single lengthy narrative with pictures before the recipe...wow!",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 5.285714 | [
{
"content": "If you check the about bar on the page about the collection, down near the bottom, they also have movies and audio files archived. Edit: OK so now I can't find it. I swear I'm not going mad. It's there somewhere",
"role": "assistant"
}
]
| false | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 7.4 | [
{
"content": "11,083! And thanks for the share",
"role": "assistant"
}
]
| false | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 7.4 | [
{
"content": "Thanks! Imagine this many recipes without a single lengthy narrative with pictures before the recipe...wow!",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 5 | [
{
"content": "This is cool and all but I’m the kind guy that doesn’t waste time on websites with under 12,000 cookbooks.",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 7 | [
{
"content": "What would be AMAZING is if I could get it in some kind of uniform notation so I could compare recipes over time, or the prevalence of particular ingredients...",
"role": "assistant"
}
]
| false | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 7 | [
{
"content": "11,083! And thanks for the share",
"role": "assistant"
}
]
| false | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 7 | [
{
"content": "AAAAANNNNNNNDDDDDDD bookmarked, thanks OP for this goldmine.",
"role": "assistant"
}
]
| false | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 7 | [
{
"content": "This is cool and all but I’m the kind guy that doesn’t waste time on websites with under 12,000 cookbooks.",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 3.2 | [
{
"content": "you should crosspost to r/internetisbeautiful",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 5.333333 | [
{
"content": "Sweet!",
"role": "assistant"
}
]
| false | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 5.333333 | [
{
"content": "you should crosspost to r/internetisbeautiful",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 4 | [
{
"content": "Shame a lot of the publication dates are not correct. On a lot of them, the \"publication date\" is the date it was uploaded. Still, it is really cool!",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 4 | [
{
"content": "Thank you for sharing this!",
"role": "assistant"
}
]
| false | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 4 | [
{
"content": "PAGING MAX MILLER",
"role": "assistant"
}
]
| true | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
l04uz0 | askculinary_train | 4 | [
{
"content": "Thank you for sharing this!",
"role": "assistant"
}
]
| false | [
{
"content": "Rabbit hole engaged... 11,082 cookbooks in digital format starting in the 16th Century. Archives cookbooks",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 6.571429 | [
{
"content": "Such a big fan, Max! As your channel has gotten a lot of popularity quickly, do you focus on trying to keep it \"yours,\" or do have found that you've started adjusting your plans and vision based on what you think people want to see?",
"role": "assistant"
}
]
| false | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 5.75 | [
{
"content": "Hey Max! Im a huge fan of your show and i plan on joining your patreon when i get paid next!! What's a dish you want to make a video of thats just too complicated to fit on YouTubes format?",
"role": "assistant"
}
]
| false | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 3.3 | [
{
"content": "Hi Max! I love your show. Do you think you'll go into any Native American or other indigenous cultures around the world and their food at some point?",
"role": "assistant"
}
]
| true | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 3.473684 | [
{
"content": "What would a typical meal in ancient Babylon around the time of Nebuchadnezzar be?",
"role": "assistant"
}
]
| false | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 4.714286 | [
{
"content": "Hi Max! I love your show. Do you think you'll go into any Native American or other indigenous cultures around the world and their food at some point?",
"role": "assistant"
}
]
| true | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 4.125 | [
{
"content": "Hey Max! Im a huge fan of your show and i plan on joining your patreon when i get paid next!! What's a dish you want to make a video of thats just too complicated to fit on YouTubes format?",
"role": "assistant"
}
]
| false | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 6 | [
{
"content": "Hi Max! I love your show. Do you think you'll go into any Native American or other indigenous cultures around the world and their food at some point?",
"role": "assistant"
}
]
| true | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 3.1 | [
{
"content": "Is there anything you've made for the show that you liked enough that you've since made it again for yourself?",
"role": "assistant"
}
]
| false | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
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]
| |
jwjk3k | askculinary_train | 3.263158 | [
{
"content": "What would a typical meal in ancient Babylon around the time of Nebuchadnezzar be?",
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{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
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]
| |
jwjk3k | askculinary_train | 4.428571 | [
{
"content": "Hello Max ! I really love your channel both for the fact it touches on historical tastes that have kinda disapeared, and also because you delve into actual history ! So a few questions : 1. How do you conduct your research for the historical/contextual part of the recepies ? 2. Until how recent do you consider the recepie to still be historical ? 3. How do you find/choose the recepies you decide to make ?",
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| true | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 3.875 | [
{
"content": "Hello Max ! I really love your channel both for the fact it touches on historical tastes that have kinda disapeared, and also because you delve into actual history ! So a few questions : 1. How do you conduct your research for the historical/contextual part of the recepies ? 2. Until how recent do you consider the recepie to still be historical ? 3. How do you find/choose the recepies you decide to make ?",
"role": "assistant"
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| true | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 4.428571 | [
{
"content": "Hello Max ! I really love your channel both for the fact it touches on historical tastes that have kinda disapeared, and also because you delve into actual history ! So a few questions : 1. How do you conduct your research for the historical/contextual part of the recepies ? 2. Until how recent do you consider the recepie to still be historical ? 3. How do you find/choose the recepies you decide to make ?",
"role": "assistant"
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]
| true | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 5.636364 | [
{
"content": "Hello Max ! I really love your channel both for the fact it touches on historical tastes that have kinda disapeared, and also because you delve into actual history ! So a few questions : 1. How do you conduct your research for the historical/contextual part of the recepies ? 2. Until how recent do you consider the recepie to still be historical ? 3. How do you find/choose the recepies you decide to make ?",
"role": "assistant"
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]
| true | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 3.785714 | [
{
"content": "Such a big fan, Max! As your channel has gotten a lot of popularity quickly, do you focus on trying to keep it \"yours,\" or do have found that you've started adjusting your plans and vision based on what you think people want to see?",
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| false | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 3.3125 | [
{
"content": "Hello Max, I’m big a fan of Historical cookery, and was delighted to see your channel pop up on my feed one day. I love your delightful eccentricity. I asked on your last video, but never got a response. I would love to see you look at Canada's first cookbook, written in country, La cuisinière canadienne. Maybe even have you dip your toes in Québécois cuisine with a tourtière or pouding chômeur.",
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| true | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
jwjk3k | askculinary_train | 3.214286 | [
{
"content": "What is your one \"must have\" kitchen item that has made this journey easier? What is the one thing the rest of us should have?",
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]
| true | [
{
"content": "Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a dish from the past while exploring its history. Ask Me Anything! Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected. I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays. I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos. Thanks so much for joining – excited to answer your questions! Proof: https://i.redd.it/qgmnai37snz51.jpg",
"role": "user"
}
]
| |
qt3nxl | askculinary_train | 4.722222 | [
{
"content": "Pectinex, perhaps? It's an enzyme that breaks down cellulose. With citrus, you let it sit in a dilute solution of pectinex overnight to break down the connective tissues. You end up with perfect citrus supremes. If you let the raspberries sit for a shorter time, I wonder if it would separate the seeds the same way...? Here's an example: https://www.chefsteps.com/activities/perfect-citrus-supreme",
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| true | [
{
"content": "What's the best way to disassemble raspberries? Like this, but down to the individual seeds: https://i.imgur.com/Z0c6ZKE.jpg I've been pulling them apart with tweezers and it's really time consuming. I have about 10 pounds to get through this weekend.",
"role": "user"
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]
| |
qt3nxl | askculinary_train | 4.742857 | [
{
"content": "You mentioned freezing them, but what about freezing with liquid nitrogen? I don't see why frozen kernels(?) Would ruin the effect, keep them frozen until the event and it will make it easier to scoop without mushing them.",
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| false | [
{
"content": "What's the best way to disassemble raspberries? Like this, but down to the individual seeds: https://i.imgur.com/Z0c6ZKE.jpg I've been pulling them apart with tweezers and it's really time consuming. I have about 10 pounds to get through this weekend.",
"role": "user"
}
]
| |
qt3nxl | askculinary_train | 3.4 | [
{
"content": "This may be relevant for you.",
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]
| false | [
{
"content": "What's the best way to disassemble raspberries? Like this, but down to the individual seeds: https://i.imgur.com/Z0c6ZKE.jpg I've been pulling them apart with tweezers and it's really time consuming. I have about 10 pounds to get through this weekend.",
"role": "user"
}
]
| |
qt3nxl | askculinary_train | 4.371429 | [
{
"content": "You mentioned freezing them, but what about freezing with liquid nitrogen? I don't see why frozen kernels(?) Would ruin the effect, keep them frozen until the event and it will make it easier to scoop without mushing them.",
"role": "assistant"
}
]
| false | [
{
"content": "What's the best way to disassemble raspberries? Like this, but down to the individual seeds: https://i.imgur.com/Z0c6ZKE.jpg I've been pulling them apart with tweezers and it's really time consuming. I have about 10 pounds to get through this weekend.",
"role": "user"
}
]
| |
kc0rnf | askculinary_train | 4.1875 | [
{
"content": "It’s usually prettier than having the tails removed, plus I assume it could partially be because when the tail is off the shrimp, it looks smaller so in order for people to think that they’re getting “nice big shrimp” they leave the tails on.",
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| false | [
{
"content": "Why do we leave the tails on shrimp? Especially in dishes that shouldn’t need our hands like noodle dishes. Sorry if this has been asked before... but for some reason it just makes me so mad that if I wanted shrimp fettuccine some places leave the tails on. Like wtf I don’t want to dig through fettuccine sauce to take the tail off. How much more man power is it to take the tails off for all shrimp dishes that don’t warrant it?",
"role": "user"
}
]
| |
kc0rnf | askculinary_train | 4.804878 | [
{
"content": "I can tell you why we did it in the restaurant: It's to hold or place the shrimp in the pan in such a way that it butterflies out from the devein cut and the tail curls over perfectly. When breading and deep frying, the tails allowed us to hold three shrimp in one hand (pinched between the fingers), dredge/bread, and then dip and hold in the frying oil so that they \"curled\" up just perfectly and would stand up on the plate better ( presentation ). If the tails were removed, we couldn't do that. We prepared our own shrimp everyday.",
"role": "assistant"
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]
| true | [
{
"content": "Why do we leave the tails on shrimp? Especially in dishes that shouldn’t need our hands like noodle dishes. Sorry if this has been asked before... but for some reason it just makes me so mad that if I wanted shrimp fettuccine some places leave the tails on. Like wtf I don’t want to dig through fettuccine sauce to take the tail off. How much more man power is it to take the tails off for all shrimp dishes that don’t warrant it?",
"role": "user"
}
]
| |
kc0rnf | askculinary_train | 5.91 | [
{
"content": "Some cultures eat them shells and all.",
"role": "assistant"
}
]
| false | [
{
"content": "Why do we leave the tails on shrimp? Especially in dishes that shouldn’t need our hands like noodle dishes. Sorry if this has been asked before... but for some reason it just makes me so mad that if I wanted shrimp fettuccine some places leave the tails on. Like wtf I don’t want to dig through fettuccine sauce to take the tail off. How much more man power is it to take the tails off for all shrimp dishes that don’t warrant it?",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 5.964602 | [
{
"content": "How does one approach writing a 2,000 recipe tome literally called *How to Cook Everything*? With professional hubris, or constant self-doubt? What was the writing and editing process like from your point of view? (I really love how your 101 summer recipes are written. I've made many of your suggestions through the years, and like *Kitchen Matrix* they've also expanded my idea of what recipes and cooking can be.)",
"role": "assistant"
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]
| false | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 6.240741 | [
{
"content": "Mark! I just wanted to let you know how much you have helped me in my life...for real. I was depressed, lost, and even suicidal. I had dropped out of University, and had no idea what to do with my life. My father saw this, and bought me your book, \"How to Cook Everything\", and something just \"popped\" in me. I devoured your book, completely. I read that book like a novel, and over the next six months I did almost nothing but cook your book. Finally, I realized how much \"food matters\", and decided to go to culinary school. I graduated top of my class, moved all over the country (Canada) to continue to cook, learn, and grow. I eventually went on to become a Chef, and ran one of the premiere wineries in Southern Ontario. That was over ten years ago, and I still tell people that nothing has changed my life more than your beautiful and perfect book. Thank you so much Mark, you truly saved my life, and are a wonderful person to look up to. Keep doing what you do Sir!",
"role": "assistant"
}
]
| true | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 3.645161 | [
{
"content": "I really appreciate your book. It's my go-to when I need a quick reference, and your recipes are so easy to follow and adapt. What can home cooks do to help farmers beside buying fair trade produce and goods?",
"role": "assistant"
}
]
| false | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 3.896552 | [
{
"content": "How does one approach writing a 2,000 recipe tome literally called *How to Cook Everything*? With professional hubris, or constant self-doubt? What was the writing and editing process like from your point of view? (I really love how your 101 summer recipes are written. I've made many of your suggestions through the years, and like *Kitchen Matrix* they've also expanded my idea of what recipes and cooking can be.)",
"role": "assistant"
}
]
| true | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 4.52 | [
{
"content": "How does one approach writing a 2,000 recipe tome literally called *How to Cook Everything*? With professional hubris, or constant self-doubt? What was the writing and editing process like from your point of view? (I really love how your 101 summer recipes are written. I've made many of your suggestions through the years, and like *Kitchen Matrix* they've also expanded my idea of what recipes and cooking can be.)",
"role": "assistant"
}
]
| true | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 4.913043 | [
{
"content": "How does one approach writing a 2,000 recipe tome literally called *How to Cook Everything*? With professional hubris, or constant self-doubt? What was the writing and editing process like from your point of view? (I really love how your 101 summer recipes are written. I've made many of your suggestions through the years, and like *Kitchen Matrix* they've also expanded my idea of what recipes and cooking can be.)",
"role": "assistant"
}
]
| true | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 7.0625 | [
{
"content": "How does one approach writing a 2,000 recipe tome literally called *How to Cook Everything*? With professional hubris, or constant self-doubt? What was the writing and editing process like from your point of view? (I really love how your 101 summer recipes are written. I've made many of your suggestions through the years, and like *Kitchen Matrix* they've also expanded my idea of what recipes and cooking can be.)",
"role": "assistant"
}
]
| true | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 6.647059 | [
{
"content": "What do you think of air fryers?",
"role": "assistant"
}
]
| false | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 3.724138 | [
{
"content": "Hello Mark! I’m curious to what you think about the small but emerging insect-as-food market in America. I know it’s incredibly common for other countries to eat insects as part of their diet. Do you think it will ever take hold in America as a potential replacement of meat protein, or continue to be considered an “exotic” food you might eat on a dare? Thanks!",
"role": "assistant"
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| false | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 4.32 | [
{
"content": "I really enjoy cooking, though I’ve had to get a lot faster at it since having a 2 year old. Any recommendations for things I can start to cook with him rather than for him? Also I live in a rural area.",
"role": "assistant"
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| false | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 4.695652 | [
{
"content": "Hi Mark! I just want to start by saying thank you for your series on vegetarian cooking. How To Cook Everything Vegetarian absolutely changed the way I approach food and cooking, and my original copy had to be replaced due to me wearing it out entirely. In terms of sheer use, it is my all time favourite book. I wanted to take this opportunity to ask you if you were a dog, what would your name be? I think Bark Muttman would be great. Thank you again for everything you've done!",
"role": "assistant"
}
]
| true | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 6.352941 | [
{
"content": "What do you think of air fryers?",
"role": "assistant"
}
]
| false | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 3.043478 | [
{
"content": "Hello! What has been the ingredient that surprised you the most? Like, something that you either didn't know, or hadn't tasted before, but you ended up loving it?",
"role": "assistant"
}
]
| true | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 4.117647 | [
{
"content": "Hello! What has been the ingredient that surprised you the most? Like, something that you either didn't know, or hadn't tasted before, but you ended up loving it?",
"role": "assistant"
}
]
| true | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 3.315789 | [
{
"content": "Hi Mark. Thank you so much for doing this AMA. Many, many years ago, when I was a wee undergrad, your work was influential in my decision to pursue public health nutrition. I now work in the field, tackling issues of resiliency in the food system, equity in agriculture, and food justice. When COVID hit, it highlighted and exacerbated some really glaring issues in our food system, from diverting products to traceability to changes in Americans' perceived food security. My question for you is: in your opinion, what are some of the innovations most needed to strengthen our food system in the United States? Are there lessons we can learn from other food systems? Thank you again!",
"role": "assistant"
}
]
| true | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 3.9375 | [
{
"content": "Can you name 3-5 really underrated ingredients or spices that you think ought to be better known by the general public?",
"role": "assistant"
}
]
| false | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 3.705882 | [
{
"content": "What do you think of air fryers?",
"role": "assistant"
}
]
| false | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
lg9d40 | askculinary_train | 4.2 | [
{
"content": "Hi Mark, what foods or ingredients would you consider underutilized when nutritional value vs. cost are issues?",
"role": "assistant"
}
]
| false | [
{
"content": "I'm Mark Bittman, and I believe that food matters: Ask me anything you want about food! I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything! Proof: https://i.redd.it/j5kfu5gfzbe61.jpg",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 5.331522 | [
{
"content": "Dark cocoa powder in chili",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 3.940217 | [
{
"content": "Ground mustard, also in mac and cheese.",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 3.477273 | [
{
"content": "Dry mustard in mac and cheese. Epazote in salsa roja for enchiladas. Fucking amazing.",
"role": "assistant"
}
]
| false | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 4.935484 | [
{
"content": "I have started putting msg in just about everything.",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 5.4 | [
{
"content": "Mint in spaghetti sauce. Not in the jarred stuff, but in the old school Italian restaurants. Totally crazy, but true.",
"role": "assistant"
}
]
| false | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 6.75 | [
{
"content": "Reductions. Made some chicken? Finely dice onion or shallot and some garlic, add some butter, cook through, 3 minutes. Add some alcohol like red or white wine, cook till reduced by 90%, add some stock, reduce by half add some more butter. Great Pansauce or a start to many other sauces.",
"role": "assistant"
}
]
| false | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 5.023529 | [
{
"content": "Mint in spaghetti sauce. Not in the jarred stuff, but in the old school Italian restaurants. Totally crazy, but true.",
"role": "assistant"
}
]
| false | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 6.279412 | [
{
"content": "Anchovy is a great umami bomb, you can sneak it into so many things.",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 3.451613 | [
{
"content": "I always put a little soy sauce in my gravy and mac&cheese. Gives it a nice umami flavor. Last time I made gravy for loco moco, I also added some marmite, which kinda made it next-level.",
"role": "assistant"
}
]
| false | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 3.776471 | [
{
"content": "Idk if this is used anywhere in industry, but I put a splash of honey whiskey into my sauteed/caramelized onions when they are about 75% done. It'll deglaze for you, and add it's smokey, sweet flavors in and make people question how come your onions are so much better than any they make",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 4.720588 | [
{
"content": "Idk if this is used anywhere in industry, but I put a splash of honey whiskey into my sauteed/caramelized onions when they are about 75% done. It'll deglaze for you, and add it's smokey, sweet flavors in and make people question how come your onions are so much better than any they make",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 5.177419 | [
{
"content": "A pinch of mace completely transforms sausage gravy! Cook your sausage, sprinkle over enough flour to absorb the fat, pour in heavy cream, season with salt, pepper, crushed red pepper, a tiny pinch of sugar, and mace. Pour that over a biscuit, then top it with a little hot sauce. The mace is so unexpected, and people frequently comment that they didn’t even know it was a spice - they immediately think of pepper spray. It’s a game changer! Definitely not a healthy recipe but it’s nice to indulge occasionally.",
"role": "assistant"
}
]
| false | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 5.732143 | [
{
"content": "Mayo on the outside of the bread on grilled cheese instead of butter? I use this Japanese brand called Kewpie.",
"role": "assistant"
}
]
| false | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 6.829787 | [
{
"content": "A celebrity chef, not going to name him, once told me he puts a touch of liquid smoke in almost every savory dish he creates.",
"role": "assistant"
}
]
| false | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 7.133333 | [
{
"content": "I made my own supersalt. Found the peptides and MSG on Amazon, and I sprinkle the salt mixture on every vegetable I make. My kids scarf them up, and me too. Everything sprinkled with it tastes so addictive, it’s amazing.",
"role": "assistant"
}
]
| false | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 3.211765 | [
{
"content": "Espresso powder in chocolate pastries. I make chocolate chip cookies with espresso powder and a bit of sea salt on top... the bitterness of the espresso and the salt help bring out the sweetness!",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 4.014706 | [
{
"content": "Espresso powder in chocolate pastries. I make chocolate chip cookies with espresso powder and a bit of sea salt on top... the bitterness of the espresso and the salt help bring out the sweetness!",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 5.808511 | [
{
"content": "A celebrity chef, not going to name him, once told me he puts a touch of liquid smoke in almost every savory dish he creates.",
"role": "assistant"
}
]
| false | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 3.102941 | [
{
"content": "When I sauté veggies, I often splash a bit of stock/broth into the pan, it reduces and glazes the veggies. It’s a really common thing for pros, but home cooks might not know about it. So many home cooking recipes lack balance, especially in regards to acids. I use tomatoes, citrus, wine, or vinegar to improve many recipes. Sugar or sugar containing ingredients on broiled fish helps make a better crust. A small splash of heavy cream will keep a beurre blanc from breaking. A bit of cornstarch will keep a fondue from breaking. There’s really a lot of tips and “secrets” that might not be obvious to home cooks.",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 4.489362 | [
{
"content": "When I sauté veggies, I often splash a bit of stock/broth into the pan, it reduces and glazes the veggies. It’s a really common thing for pros, but home cooks might not know about it. So many home cooking recipes lack balance, especially in regards to acids. I use tomatoes, citrus, wine, or vinegar to improve many recipes. Sugar or sugar containing ingredients on broiled fish helps make a better crust. A small splash of heavy cream will keep a beurre blanc from breaking. A bit of cornstarch will keep a fondue from breaking. There’s really a lot of tips and “secrets” that might not be obvious to home cooks.",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 3.205882 | [
{
"content": "Stella Parks has mentioned that rose water enhances strawberry, and ground coriander punches up blueberry.",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 4.638298 | [
{
"content": "Stella Parks has mentioned that rose water enhances strawberry, and ground coriander punches up blueberry.",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 3.914894 | [
{
"content": "cinnamon, in savory dishes. not a secret, but certainly was a shock when i first learned of it.",
"role": "assistant"
}
]
| true | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
l9smfj | askculinary_train | 3.574468 | [
{
"content": "A celebrity chef, not going to name him, once told me he puts a touch of liquid smoke in almost every savory dish he creates.",
"role": "assistant"
}
]
| false | [
{
"content": "What are other examples of \"secret\" spices like nutmeg in Mac and cheese? I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or \"secret\" ingredients used in common dishes in the industry?",
"role": "user"
}
]
| |
fnji6c | askculinary_train | 5 | [
{
"content": "I always cook with bay leaf because my gramma had a thing where if you got the bay leaf in your bowl at dinner, you had to kiss the cook, which was her. That memory always makes use the good ole bay leaf. :)",
"role": "assistant"
}
]
| true | [
{
"content": "Does bay leaf really make a difference? I was making a dish last night that called for a bay leaf, and I went ahead and put it in, but I don’t understand the purpose of a bay leaf. I don’t think I’ve ever had a meal and thought “this could use a bay leaf”. Does it make a difference to use a fresh versus a dried bay leaf? One might say that I’m questioning my bay-liefs in bay leaves.",
"role": "user"
}
]
| |
fnji6c | askculinary_train | 7.241379 | [
{
"content": "They tend to have a brighter flavour when fresh and a mellower flavour dried and can lose their potency quickly so definitely possible that you don't taste them because they are old. They are typically used in stocks and stews so function as a base flavour and cooked for long periods of time to pull out the flavour.",
"role": "assistant"
}
]
| false | [
{
"content": "Does bay leaf really make a difference? I was making a dish last night that called for a bay leaf, and I went ahead and put it in, but I don’t understand the purpose of a bay leaf. I don’t think I’ve ever had a meal and thought “this could use a bay leaf”. Does it make a difference to use a fresh versus a dried bay leaf? One might say that I’m questioning my bay-liefs in bay leaves.",
"role": "user"
}
]
|
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