In this task, you're given a review from Amazon's food products. Your task is to generate a short summary of the given review in the input. Note that you don't need to write a complete sentence as a summary.

Ex Input:
I ordered these without having tried them before- I tried a similar product made by a different brand (possibly a slightly different flavor?) and loved them, so when I saw these I thought "yes!" and ordered the bulk pack. When I tasted them, however, my stomach said, "no!"  These are disgusting.  I repeat: disgusting.  They taste like ketchup, mustard, LOTS of sugar and EGG.  Which mixed together tastes like vomit.  Say, what you might expect after eating cotton candy and a corn dog and an omelet and then riding the tilt-a-whirl.  I have tried them several times to see if it is "an acquired taste" but, for me, it is not.  These make me nauseous every time.  Too bad.  I really wanted to like them.  Anyone want 4 and a half bags of this?

Ex Output:
Not My Taste Preference


Ex Input:
I bought these for pancakes, and I haven't used it to make any other recipes, so I cannot speak for how it makes biscuits, or any other item. But for pancakes, it's a no-go. They have a hint of pancake-flavor with lots of butter & syrup; but I don't like smoothering my pancakes in fattening syrup, so these pancakes are NOT for me. Moving on to other mixes...

Ex Output:
Good pancakes don't need syrup... These need syrup!


Ex Input:
If you want to find a good flavor substitute for maple syrup, barley malt, or brown rice syrup, this will do nicely. I use Madhava's agave nectar in my baked goods all the time, and am always pleased with the results. At the time I'm writing this, Amazon was out of stock as a vendor. However, when it was in stock, it was priced well for the 2-pack.  Other than baking, I've used it to top waffles, pancakes, and in small doses (1/2 teaspoon) added it to oatmeal. A little goes a long way.  Using agave nectar: Use 1/3 to 1/2 less agave nectar than you would another sweetener (depending on your taste and the recipe. Recipes with dried fruit need much less), cut the heat in the oven by 25 degrees F; if there is oil in the recipe, cut it by 1/3 (alternately, use a tablespoon or two of sifted coconut flour to absorb more of the liquid -- just don't use too much or your recipe will be dry). Additionally, when baking, make sure to mix it with the wet ingredients prior to adding it to the dry. Most bakers might already know this, but remember to read recipes first because sugar is typically added with dry ingredients (unless beaten with butter first).  Agave nectar does not crystalize like other sugars do, so you won't be able to substitute it for corn syrup in making hard candy. However, I highly recommend it for baking. It makes everything moister.  If you are looking for less caramel flavor, you'll need to use the light version of this product (equally good in all applications).

Ex Output:

Caramel flavor, excellent for baking and toppings (tips for using agave, too)