{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw47tfm","c_root_id_B":"fw47jil","created_at_utc_A":1593215310,"created_at_utc_B":1593215149,"score_A":560,"score_B":207,"human_ref_A":"Lime juice, and zest, then freeze in small quantities.","human_ref_B":"Lime marmalade lol","labels":1,"seconds_difference":161.0,"score_ratio":2.7053140097}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4bhw8","c_root_id_B":"fw47jil","created_at_utc_A":1593217478,"created_at_utc_B":1593215149,"score_A":229,"score_B":207,"human_ref_A":"Has anybody tried to salt cure limes like they do lemons in north African cuisines?  ​  Ninja edit, added lemons to a bad sentence.","human_ref_B":"Lime marmalade lol","labels":1,"seconds_difference":2329.0,"score_ratio":1.1062801932}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4bhw8","c_root_id_B":"fw4ajyr","created_at_utc_A":1593217478,"created_at_utc_B":1593216923,"score_A":229,"score_B":81,"human_ref_A":"Has anybody tried to salt cure limes like they do lemons in north African cuisines?  ​  Ninja edit, added lemons to a bad sentence.","human_ref_B":"Make carnitas with the juice of the lime in the slow cooker!","labels":1,"seconds_difference":555.0,"score_ratio":2.8271604938}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4bhw8","c_root_id_B":"fw4aj13","created_at_utc_A":1593217478,"created_at_utc_B":1593216908,"score_A":229,"score_B":80,"human_ref_A":"Has anybody tried to salt cure limes like they do lemons in north African cuisines?  ​  Ninja edit, added lemons to a bad sentence.","human_ref_B":"Gimlets for days","labels":1,"seconds_difference":570.0,"score_ratio":2.8625}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw48p5x","c_root_id_B":"fw4bhw8","created_at_utc_A":1593215827,"created_at_utc_B":1593217478,"score_A":31,"score_B":229,"human_ref_A":"Freeze juice in an ice cube tray\u2014","human_ref_B":"Has anybody tried to salt cure limes like they do lemons in north African cuisines?  ​  Ninja edit, added lemons to a bad sentence.","labels":0,"seconds_difference":1651.0,"score_ratio":7.3870967742}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4982n","c_root_id_B":"fw4bhw8","created_at_utc_A":1593216135,"created_at_utc_B":1593217478,"score_A":26,"score_B":229,"human_ref_A":"Black limes, for sure.","human_ref_B":"Has anybody tried to salt cure limes like they do lemons in north African cuisines?  ​  Ninja edit, added lemons to a bad sentence.","labels":0,"seconds_difference":1343.0,"score_ratio":8.8076923077}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4ajyr","c_root_id_B":"fw4diog","created_at_utc_A":1593216923,"created_at_utc_B":1593218668,"score_A":81,"score_B":116,"human_ref_A":"Make carnitas with the juice of the lime in the slow cooker!","human_ref_B":"Throw them in the freezer... seriously!  When you need lime juice, pull it out an hour ahead of time... they\u2019re very soft and the juice just falls out them.  I always have lemons and limes in my freezer!","labels":0,"seconds_difference":1745.0,"score_ratio":1.4320987654}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4diog","c_root_id_B":"fw4aj13","created_at_utc_A":1593218668,"created_at_utc_B":1593216908,"score_A":116,"score_B":80,"human_ref_A":"Throw them in the freezer... seriously!  When you need lime juice, pull it out an hour ahead of time... they\u2019re very soft and the juice just falls out them.  I always have lemons and limes in my freezer!","human_ref_B":"Gimlets for days","labels":1,"seconds_difference":1760.0,"score_ratio":1.45}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4cs56","c_root_id_B":"fw4diog","created_at_utc_A":1593218228,"created_at_utc_B":1593218668,"score_A":63,"score_B":116,"human_ref_A":"Lime pickle is delicious and pretty easy to make, it keeps well and it goes really well with Indian curries. I'm legit jealous of all your limes!","human_ref_B":"Throw them in the freezer... seriously!  When you need lime juice, pull it out an hour ahead of time... they\u2019re very soft and the juice just falls out them.  I always have lemons and limes in my freezer!","labels":0,"seconds_difference":440.0,"score_ratio":1.8412698413}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4diog","c_root_id_B":"fw4cm1m","created_at_utc_A":1593218668,"created_at_utc_B":1593218127,"score_A":116,"score_B":52,"human_ref_A":"Throw them in the freezer... seriously!  When you need lime juice, pull it out an hour ahead of time... they\u2019re very soft and the juice just falls out them.  I always have lemons and limes in my freezer!","human_ref_B":"Mail limes to other redditors!","labels":1,"seconds_difference":541.0,"score_ratio":2.2307692308}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw48p5x","c_root_id_B":"fw4diog","created_at_utc_A":1593215827,"created_at_utc_B":1593218668,"score_A":31,"score_B":116,"human_ref_A":"Freeze juice in an ice cube tray\u2014","human_ref_B":"Throw them in the freezer... seriously!  When you need lime juice, pull it out an hour ahead of time... they\u2019re very soft and the juice just falls out them.  I always have lemons and limes in my freezer!","labels":0,"seconds_difference":2841.0,"score_ratio":3.7419354839}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4982n","c_root_id_B":"fw4diog","created_at_utc_A":1593216135,"created_at_utc_B":1593218668,"score_A":26,"score_B":116,"human_ref_A":"Black limes, for sure.","human_ref_B":"Throw them in the freezer... seriously!  When you need lime juice, pull it out an hour ahead of time... they\u2019re very soft and the juice just falls out them.  I always have lemons and limes in my freezer!","labels":0,"seconds_difference":2533.0,"score_ratio":4.4615384615}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4aj13","c_root_id_B":"fw4dw9m","created_at_utc_A":1593216908,"created_at_utc_B":1593218897,"score_A":80,"score_B":81,"human_ref_A":"Gimlets for days","human_ref_B":"How the hell did the guy deliver 50 pounds haha. Also Lemonade?","labels":0,"seconds_difference":1989.0,"score_ratio":1.0125}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4dw9m","c_root_id_B":"fw4cs56","created_at_utc_A":1593218897,"created_at_utc_B":1593218228,"score_A":81,"score_B":63,"human_ref_A":"How the hell did the guy deliver 50 pounds haha. Also Lemonade?","human_ref_B":"Lime pickle is delicious and pretty easy to make, it keeps well and it goes really well with Indian curries. I'm legit jealous of all your limes!","labels":1,"seconds_difference":669.0,"score_ratio":1.2857142857}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4dw9m","c_root_id_B":"fw4cm1m","created_at_utc_A":1593218897,"created_at_utc_B":1593218127,"score_A":81,"score_B":52,"human_ref_A":"How the hell did the guy deliver 50 pounds haha. Also Lemonade?","human_ref_B":"Mail limes to other redditors!","labels":1,"seconds_difference":770.0,"score_ratio":1.5576923077}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw48p5x","c_root_id_B":"fw4dw9m","created_at_utc_A":1593215827,"created_at_utc_B":1593218897,"score_A":31,"score_B":81,"human_ref_A":"Freeze juice in an ice cube tray\u2014","human_ref_B":"How the hell did the guy deliver 50 pounds haha. Also Lemonade?","labels":0,"seconds_difference":3070.0,"score_ratio":2.6129032258}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4982n","c_root_id_B":"fw4dw9m","created_at_utc_A":1593216135,"created_at_utc_B":1593218897,"score_A":26,"score_B":81,"human_ref_A":"Black limes, for sure.","human_ref_B":"How the hell did the guy deliver 50 pounds haha. Also Lemonade?","labels":0,"seconds_difference":2762.0,"score_ratio":3.1153846154}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4ajyr","c_root_id_B":"fw4aj13","created_at_utc_A":1593216923,"created_at_utc_B":1593216908,"score_A":81,"score_B":80,"human_ref_A":"Make carnitas with the juice of the lime in the slow cooker!","human_ref_B":"Gimlets for days","labels":1,"seconds_difference":15.0,"score_ratio":1.0125}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4ajyr","c_root_id_B":"fw48p5x","created_at_utc_A":1593216923,"created_at_utc_B":1593215827,"score_A":81,"score_B":31,"human_ref_A":"Make carnitas with the juice of the lime in the slow cooker!","human_ref_B":"Freeze juice in an ice cube tray\u2014","labels":1,"seconds_difference":1096.0,"score_ratio":2.6129032258}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4982n","c_root_id_B":"fw4ajyr","created_at_utc_A":1593216135,"created_at_utc_B":1593216923,"score_A":26,"score_B":81,"human_ref_A":"Black limes, for sure.","human_ref_B":"Make carnitas with the juice of the lime in the slow cooker!","labels":0,"seconds_difference":788.0,"score_ratio":3.1153846154}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw48p5x","c_root_id_B":"fw4aj13","created_at_utc_A":1593215827,"created_at_utc_B":1593216908,"score_A":31,"score_B":80,"human_ref_A":"Freeze juice in an ice cube tray\u2014","human_ref_B":"Gimlets for days","labels":0,"seconds_difference":1081.0,"score_ratio":2.5806451613}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4aj13","c_root_id_B":"fw4982n","created_at_utc_A":1593216908,"created_at_utc_B":1593216135,"score_A":80,"score_B":26,"human_ref_A":"Gimlets for days","human_ref_B":"Black limes, for sure.","labels":1,"seconds_difference":773.0,"score_ratio":3.0769230769}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4cs56","c_root_id_B":"fw4cm1m","created_at_utc_A":1593218228,"created_at_utc_B":1593218127,"score_A":63,"score_B":52,"human_ref_A":"Lime pickle is delicious and pretty easy to make, it keeps well and it goes really well with Indian curries. I'm legit jealous of all your limes!","human_ref_B":"Mail limes to other redditors!","labels":1,"seconds_difference":101.0,"score_ratio":1.2115384615}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4cs56","c_root_id_B":"fw48p5x","created_at_utc_A":1593218228,"created_at_utc_B":1593215827,"score_A":63,"score_B":31,"human_ref_A":"Lime pickle is delicious and pretty easy to make, it keeps well and it goes really well with Indian curries. I'm legit jealous of all your limes!","human_ref_B":"Freeze juice in an ice cube tray\u2014","labels":1,"seconds_difference":2401.0,"score_ratio":2.0322580645}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4cs56","c_root_id_B":"fw4982n","created_at_utc_A":1593218228,"created_at_utc_B":1593216135,"score_A":63,"score_B":26,"human_ref_A":"Lime pickle is delicious and pretty easy to make, it keeps well and it goes really well with Indian curries. I'm legit jealous of all your limes!","human_ref_B":"Black limes, for sure.","labels":1,"seconds_difference":2093.0,"score_ratio":2.4230769231}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4cm1m","c_root_id_B":"fw48p5x","created_at_utc_A":1593218127,"created_at_utc_B":1593215827,"score_A":52,"score_B":31,"human_ref_A":"Mail limes to other redditors!","human_ref_B":"Freeze juice in an ice cube tray\u2014","labels":1,"seconds_difference":2300.0,"score_ratio":1.6774193548}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4982n","c_root_id_B":"fw4cm1m","created_at_utc_A":1593216135,"created_at_utc_B":1593218127,"score_A":26,"score_B":52,"human_ref_A":"Black limes, for sure.","human_ref_B":"Mail limes to other redditors!","labels":0,"seconds_difference":1992.0,"score_ratio":2.0}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4fuwb","c_root_id_B":"fw48p5x","created_at_utc_A":1593220086,"created_at_utc_B":1593215827,"score_A":47,"score_B":31,"human_ref_A":"Limecello!   This recipe is for Lemoncello but can be easily turned into Limecello. Forgive the spelling. I received this recipe from an older Italian man whose wife would make it for him before she passed. I met him at a Red Sox game in Boston and somehow we got on this subject. I gave him my email and he told me when he returned home he would send it to me. Well, he kept his word. So here you go :)   1. Need large glass jar that seals like a pickle jar. 2.Need 12 large lemons you then peel the YELLOW part ( grind ) then put the peels in the JAR. ( the rest of the lemons you can use for lemonade etc.) 3. Add the bottle of grain alcohol either a 1\/5 or quart bottle into the same jar. 4. Let it sit for 3 days sealed however every once in awhile stir the jar maybe twice a day. 5.Get a pot big enough to hold 8 cups of water & 2 cups of sugar boil the WATER first then add SUGAR then let it sit in the pot till COLD after that add  thecooled water to the lemonchello mixture ( stuff in the jar ) 6.Have at least 3 bottles ready( empty wine bottles, ETC.) you should get 3 full bottles after you do this, Get a FUNNELL then a STRAINER and by using a LATTEL POUR THE MIX INTO THE STRAINER WITH THE FUNNELL IN THE BOTTLE THIS WILL DISCARD THE LEMON ZEST IN THE STRAINER YOU WILL THEN GET PURE LEMONCHELLO IN THE BOTTLES","human_ref_B":"Freeze juice in an ice cube tray\u2014","labels":1,"seconds_difference":4259.0,"score_ratio":1.5161290323}
{"post_id":"hgisxf","domain":"askculinary_test","upvote_ratio":0.98,"history":"Instacart gave me 50 pounds of limes instead of 5 pounds... what the hell do I do with 50 pounds of limes? I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?","c_root_id_A":"fw4982n","c_root_id_B":"fw4fuwb","created_at_utc_A":1593216135,"created_at_utc_B":1593220086,"score_A":26,"score_B":47,"human_ref_A":"Black limes, for sure.","human_ref_B":"Limecello!   This recipe is for Lemoncello but can be easily turned into Limecello. Forgive the spelling. I received this recipe from an older Italian man whose wife would make it for him before she passed. I met him at a Red Sox game in Boston and somehow we got on this subject. I gave him my email and he told me when he returned home he would send it to me. Well, he kept his word. So here you go :)   1. Need large glass jar that seals like a pickle jar. 2.Need 12 large lemons you then peel the YELLOW part ( grind ) then put the peels in the JAR. ( the rest of the lemons you can use for lemonade etc.) 3. Add the bottle of grain alcohol either a 1\/5 or quart bottle into the same jar. 4. Let it sit for 3 days sealed however every once in awhile stir the jar maybe twice a day. 5.Get a pot big enough to hold 8 cups of water & 2 cups of sugar boil the WATER first then add SUGAR then let it sit in the pot till COLD after that add  thecooled water to the lemonchello mixture ( stuff in the jar ) 6.Have at least 3 bottles ready( empty wine bottles, ETC.) you should get 3 full bottles after you do this, Get a FUNNELL then a STRAINER and by using a LATTEL POUR THE MIX INTO THE STRAINER WITH THE FUNNELL IN THE BOTTLE THIS WILL DISCARD THE LEMON ZEST IN THE STRAINER YOU WILL THEN GET PURE LEMONCHELLO IN THE BOTTLES","labels":0,"seconds_difference":3951.0,"score_ratio":1.8076923077}
{"post_id":"iwbe9e","domain":"askculinary_test","upvote_ratio":0.91,"history":"Why are so many Americans obsessed with \u201ckosher salt\u201d? I\u2019m almost certain that in every other country, people haven\u2019t heard of kosher salt. I first heard of it when watching American cooking videos, where some chefs would insist that kosher salt, rather than any other salt, is completely necessary. According to Wikipedia, \u201ckosher salt\u201d is known as \u201ckitchen salt\u201d outside the US, but I\u2019ve never heard anyone specifically mention that either. So, what makes kosher salt so important to so many Americans?","c_root_id_A":"g5ylozy","c_root_id_B":"g5yoc5u","created_at_utc_A":1600598732,"created_at_utc_B":1600600497,"score_A":106,"score_B":289,"human_ref_A":"Maldon salt is a fancy sea salt with large crystals that we use for finishing, that last sprinkle before it goes to the diner. Its adds great flavor and texture but it\u2019s expensive; sel gris (grey salt) serves the same purpose.  Diamond crystal kosher salt has nothing but salt (no anti-caking agents and no iodine) so it makes for very clear brines and pickles.","human_ref_B":"Sounds like the reason it's often called Kosher salt in the US is because the two big salt companies Diamond and Morton marketed it to the large Jewish population for koshering meat (drawing out the moisture) like a hundred years ago.  https:\/\/forward.com\/food\/173045\/the-curious-history-of-kosher-salt\/","labels":0,"seconds_difference":1765.0,"score_ratio":2.7264150943}
{"post_id":"iwbe9e","domain":"askculinary_test","upvote_ratio":0.91,"history":"Why are so many Americans obsessed with \u201ckosher salt\u201d? I\u2019m almost certain that in every other country, people haven\u2019t heard of kosher salt. I first heard of it when watching American cooking videos, where some chefs would insist that kosher salt, rather than any other salt, is completely necessary. According to Wikipedia, \u201ckosher salt\u201d is known as \u201ckitchen salt\u201d outside the US, but I\u2019ve never heard anyone specifically mention that either. So, what makes kosher salt so important to so many Americans?","c_root_id_A":"g5ykfqn","c_root_id_B":"g5yoc5u","created_at_utc_A":1600597902,"created_at_utc_B":1600600497,"score_A":81,"score_B":289,"human_ref_A":"It's pretty much medium salt. Or cooking salt.   Table salt is fine. Cooking\/kosher is medium. Coarse is large.","human_ref_B":"Sounds like the reason it's often called Kosher salt in the US is because the two big salt companies Diamond and Morton marketed it to the large Jewish population for koshering meat (drawing out the moisture) like a hundred years ago.  https:\/\/forward.com\/food\/173045\/the-curious-history-of-kosher-salt\/","labels":0,"seconds_difference":2595.0,"score_ratio":3.5679012346}
{"post_id":"iwbe9e","domain":"askculinary_test","upvote_ratio":0.91,"history":"Why are so many Americans obsessed with \u201ckosher salt\u201d? I\u2019m almost certain that in every other country, people haven\u2019t heard of kosher salt. I first heard of it when watching American cooking videos, where some chefs would insist that kosher salt, rather than any other salt, is completely necessary. According to Wikipedia, \u201ckosher salt\u201d is known as \u201ckitchen salt\u201d outside the US, but I\u2019ve never heard anyone specifically mention that either. So, what makes kosher salt so important to so many Americans?","c_root_id_A":"g5ynw05","c_root_id_B":"g5yoc5u","created_at_utc_A":1600600185,"created_at_utc_B":1600600497,"score_A":42,"score_B":289,"human_ref_A":"You probably have not had ordinary American iodized table salt. It\u2019s the stuff that many of us grew up with. Kosher is much better.","human_ref_B":"Sounds like the reason it's often called Kosher salt in the US is because the two big salt companies Diamond and Morton marketed it to the large Jewish population for koshering meat (drawing out the moisture) like a hundred years ago.  https:\/\/forward.com\/food\/173045\/the-curious-history-of-kosher-salt\/","labels":0,"seconds_difference":312.0,"score_ratio":6.880952381}
{"post_id":"iwbe9e","domain":"askculinary_test","upvote_ratio":0.91,"history":"Why are so many Americans obsessed with \u201ckosher salt\u201d? I\u2019m almost certain that in every other country, people haven\u2019t heard of kosher salt. I first heard of it when watching American cooking videos, where some chefs would insist that kosher salt, rather than any other salt, is completely necessary. According to Wikipedia, \u201ckosher salt\u201d is known as \u201ckitchen salt\u201d outside the US, but I\u2019ve never heard anyone specifically mention that either. So, what makes kosher salt so important to so many Americans?","c_root_id_A":"g5ylozy","c_root_id_B":"g5ykfqn","created_at_utc_A":1600598732,"created_at_utc_B":1600597902,"score_A":106,"score_B":81,"human_ref_A":"Maldon salt is a fancy sea salt with large crystals that we use for finishing, that last sprinkle before it goes to the diner. Its adds great flavor and texture but it\u2019s expensive; sel gris (grey salt) serves the same purpose.  Diamond crystal kosher salt has nothing but salt (no anti-caking agents and no iodine) so it makes for very clear brines and pickles.","human_ref_B":"It's pretty much medium salt. Or cooking salt.   Table salt is fine. Cooking\/kosher is medium. Coarse is large.","labels":1,"seconds_difference":830.0,"score_ratio":1.3086419753}
{"post_id":"iwbe9e","domain":"askculinary_test","upvote_ratio":0.91,"history":"Why are so many Americans obsessed with \u201ckosher salt\u201d? I\u2019m almost certain that in every other country, people haven\u2019t heard of kosher salt. I first heard of it when watching American cooking videos, where some chefs would insist that kosher salt, rather than any other salt, is completely necessary. According to Wikipedia, \u201ckosher salt\u201d is known as \u201ckitchen salt\u201d outside the US, but I\u2019ve never heard anyone specifically mention that either. So, what makes kosher salt so important to so many Americans?","c_root_id_A":"g5ztbv1","c_root_id_B":"g5zvrhh","created_at_utc_A":1600618455,"created_at_utc_B":1600619451,"score_A":20,"score_B":41,"human_ref_A":"Not sure how this counts as an \"obsession\"","human_ref_B":"Kosher does not refer to whether the salt itself is kosher. As a mineral it is neither milk nor meat. It refers to the size grain and lack of additives because the salt is used in the koshering process. Cooks Illustrated pdf on brining ( available with a Google search) I believe touches on this.  Morton and Diamond are the two main purveyors of \"kosher salt\" in teh US. Their grain size is different and you need to take that into account in recipes. It is more convenient to call it Kosher salt than to distinguish between large grain and larger grain salt.  It is easier to pinch from a salt cellar than table salt. You don't use a shaker with Kosher salt sized grains  You can be more precise when salting a food such as meat.  It lacks the additives that can alter taste or function.","labels":0,"seconds_difference":996.0,"score_ratio":2.05}
{"post_id":"iwbe9e","domain":"askculinary_test","upvote_ratio":0.91,"history":"Why are so many Americans obsessed with \u201ckosher salt\u201d? I\u2019m almost certain that in every other country, people haven\u2019t heard of kosher salt. I first heard of it when watching American cooking videos, where some chefs would insist that kosher salt, rather than any other salt, is completely necessary. According to Wikipedia, \u201ckosher salt\u201d is known as \u201ckitchen salt\u201d outside the US, but I\u2019ve never heard anyone specifically mention that either. So, what makes kosher salt so important to so many Americans?","c_root_id_A":"g5zvrhh","c_root_id_B":"g5ypiml","created_at_utc_A":1600619451,"created_at_utc_B":1600601234,"score_A":41,"score_B":18,"human_ref_A":"Kosher does not refer to whether the salt itself is kosher. As a mineral it is neither milk nor meat. It refers to the size grain and lack of additives because the salt is used in the koshering process. Cooks Illustrated pdf on brining ( available with a Google search) I believe touches on this.  Morton and Diamond are the two main purveyors of \"kosher salt\" in teh US. Their grain size is different and you need to take that into account in recipes. It is more convenient to call it Kosher salt than to distinguish between large grain and larger grain salt.  It is easier to pinch from a salt cellar than table salt. You don't use a shaker with Kosher salt sized grains  You can be more precise when salting a food such as meat.  It lacks the additives that can alter taste or function.","human_ref_B":"Good sea salt is less popular I think. I think in europe people use sea salts that are considered \"finishing salts\" in the US for pretty much everything except salting the cooking water. I know I use almost exclusively \"sel de Gu\u00e9rande\". It's not very expensive.  If sea salt is not really a thing but you like to cook, what are your options ? Kosher salt seems much better than table salt for your everyday cooking needs, no wonder it's populat.","labels":1,"seconds_difference":18217.0,"score_ratio":2.2777777778}
{"post_id":"iwbe9e","domain":"askculinary_test","upvote_ratio":0.91,"history":"Why are so many Americans obsessed with \u201ckosher salt\u201d? I\u2019m almost certain that in every other country, people haven\u2019t heard of kosher salt. I first heard of it when watching American cooking videos, where some chefs would insist that kosher salt, rather than any other salt, is completely necessary. According to Wikipedia, \u201ckosher salt\u201d is known as \u201ckitchen salt\u201d outside the US, but I\u2019ve never heard anyone specifically mention that either. So, what makes kosher salt so important to so many Americans?","c_root_id_A":"g5z2v1r","c_root_id_B":"g5zvrhh","created_at_utc_A":1600607059,"created_at_utc_B":1600619451,"score_A":14,"score_B":41,"human_ref_A":"As a European that had access to kosher salt for a while it is a few things, first of all you have the rather fine flakes of dry salt, not the huge grains of kinda wet crystals of those fancy pants  expensive salts.   So it is much easier to just grab a literal pinch of salt and chuck it into your food rather than using those super fine grains that don't stay between your fingers, if you just use the container of salt to add to you run the risk of adding many times the amount if the hole is too large or not nearly enough if you are doing it over the pan or pot and the steam glues all the grains together and the holes are too small.  I found that the Kirkland salt I can get here in Iceland mostly resembles  Diamond Kosher salt I used to get and I use it the most.","human_ref_B":"Kosher does not refer to whether the salt itself is kosher. As a mineral it is neither milk nor meat. It refers to the size grain and lack of additives because the salt is used in the koshering process. Cooks Illustrated pdf on brining ( available with a Google search) I believe touches on this.  Morton and Diamond are the two main purveyors of \"kosher salt\" in teh US. Their grain size is different and you need to take that into account in recipes. It is more convenient to call it Kosher salt than to distinguish between large grain and larger grain salt.  It is easier to pinch from a salt cellar than table salt. You don't use a shaker with Kosher salt sized grains  You can be more precise when salting a food such as meat.  It lacks the additives that can alter taste or function.","labels":0,"seconds_difference":12392.0,"score_ratio":2.9285714286}
{"post_id":"iwbe9e","domain":"askculinary_test","upvote_ratio":0.91,"history":"Why are so many Americans obsessed with \u201ckosher salt\u201d? I\u2019m almost certain that in every other country, people haven\u2019t heard of kosher salt. I first heard of it when watching American cooking videos, where some chefs would insist that kosher salt, rather than any other salt, is completely necessary. According to Wikipedia, \u201ckosher salt\u201d is known as \u201ckitchen salt\u201d outside the US, but I\u2019ve never heard anyone specifically mention that either. So, what makes kosher salt so important to so many Americans?","c_root_id_A":"g5ypiml","c_root_id_B":"g5ztbv1","created_at_utc_A":1600601234,"created_at_utc_B":1600618455,"score_A":18,"score_B":20,"human_ref_A":"Good sea salt is less popular I think. I think in europe people use sea salts that are considered \"finishing salts\" in the US for pretty much everything except salting the cooking water. I know I use almost exclusively \"sel de Gu\u00e9rande\". It's not very expensive.  If sea salt is not really a thing but you like to cook, what are your options ? Kosher salt seems much better than table salt for your everyday cooking needs, no wonder it's populat.","human_ref_B":"Not sure how this counts as an \"obsession\"","labels":0,"seconds_difference":17221.0,"score_ratio":1.1111111111}
{"post_id":"iwbe9e","domain":"askculinary_test","upvote_ratio":0.91,"history":"Why are so many Americans obsessed with \u201ckosher salt\u201d? I\u2019m almost certain that in every other country, people haven\u2019t heard of kosher salt. I first heard of it when watching American cooking videos, where some chefs would insist that kosher salt, rather than any other salt, is completely necessary. According to Wikipedia, \u201ckosher salt\u201d is known as \u201ckitchen salt\u201d outside the US, but I\u2019ve never heard anyone specifically mention that either. So, what makes kosher salt so important to so many Americans?","c_root_id_A":"g5ztbv1","c_root_id_B":"g5z2v1r","created_at_utc_A":1600618455,"created_at_utc_B":1600607059,"score_A":20,"score_B":14,"human_ref_A":"Not sure how this counts as an \"obsession\"","human_ref_B":"As a European that had access to kosher salt for a while it is a few things, first of all you have the rather fine flakes of dry salt, not the huge grains of kinda wet crystals of those fancy pants  expensive salts.   So it is much easier to just grab a literal pinch of salt and chuck it into your food rather than using those super fine grains that don't stay between your fingers, if you just use the container of salt to add to you run the risk of adding many times the amount if the hole is too large or not nearly enough if you are doing it over the pan or pot and the steam glues all the grains together and the holes are too small.  I found that the Kirkland salt I can get here in Iceland mostly resembles  Diamond Kosher salt I used to get and I use it the most.","labels":1,"seconds_difference":11396.0,"score_ratio":1.4285714286}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5n21h","c_root_id_B":"gu57cuf","created_at_utc_A":1618156809,"created_at_utc_B":1618145797,"score_A":894,"score_B":278,"human_ref_A":"White pepper is definitely worth it. Get yourself whole peppercorns and grind it fresh.   In my house I have black, white, pink, and 2 kinds of green peppercorns (dried and brined). Each one adds a unique flavor to food that cannot be substituted for another.   White pepper and nutmeg in white sauces gives a warmth that is magical.   White pepper is a lot of Asian cuisines is essential and black pepper just won\u2019t work here.   Please update us when your life becomes pepperier - I\u2019d love to know how you like it.","human_ref_B":"I love white pepper, I find it more savory than black pepper.  Idk how long it keeps, I could be  accused of keeping all my dried spices for wayyyyyyyy too long.  Edit to add: I'd feel fine ordering it online.","labels":1,"seconds_difference":11012.0,"score_ratio":3.2158273381}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5n21h","c_root_id_B":"gu5g6oc","created_at_utc_A":1618156809,"created_at_utc_B":1618153320,"score_A":894,"score_B":145,"human_ref_A":"White pepper is definitely worth it. Get yourself whole peppercorns and grind it fresh.   In my house I have black, white, pink, and 2 kinds of green peppercorns (dried and brined). Each one adds a unique flavor to food that cannot be substituted for another.   White pepper and nutmeg in white sauces gives a warmth that is magical.   White pepper is a lot of Asian cuisines is essential and black pepper just won\u2019t work here.   Please update us when your life becomes pepperier - I\u2019d love to know how you like it.","human_ref_B":"Have you ever had a really good hot and sour soup at a Chinese restaurant? That flavor is white pepper.","labels":1,"seconds_difference":3489.0,"score_ratio":6.1655172414}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5n21h","c_root_id_B":"gu5hr9q","created_at_utc_A":1618156809,"created_at_utc_B":1618154135,"score_A":894,"score_B":88,"human_ref_A":"White pepper is definitely worth it. Get yourself whole peppercorns and grind it fresh.   In my house I have black, white, pink, and 2 kinds of green peppercorns (dried and brined). Each one adds a unique flavor to food that cannot be substituted for another.   White pepper and nutmeg in white sauces gives a warmth that is magical.   White pepper is a lot of Asian cuisines is essential and black pepper just won\u2019t work here.   Please update us when your life becomes pepperier - I\u2019d love to know how you like it.","human_ref_B":"I love white pepper, I use it all the time along with nutmeg to flavor cream or cheese sauces.  I think that the fermentation process gives it a fruity, less sharp aroma compared to black pepper.  You have to get it from a good source though, if Penzeys ships to Canada it's worth ordering from them.  I have been burned by poor-quality white pepper that I have bought from grocery stores that don't taste any different than black.","labels":1,"seconds_difference":2674.0,"score_ratio":10.1590909091}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5bikg","c_root_id_B":"gu5n21h","created_at_utc_A":1618150823,"created_at_utc_B":1618156809,"score_A":78,"score_B":894,"human_ref_A":"White pepper is essential for good mash","human_ref_B":"White pepper is definitely worth it. Get yourself whole peppercorns and grind it fresh.   In my house I have black, white, pink, and 2 kinds of green peppercorns (dried and brined). Each one adds a unique flavor to food that cannot be substituted for another.   White pepper and nutmeg in white sauces gives a warmth that is magical.   White pepper is a lot of Asian cuisines is essential and black pepper just won\u2019t work here.   Please update us when your life becomes pepperier - I\u2019d love to know how you like it.","labels":0,"seconds_difference":5986.0,"score_ratio":11.4615384615}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5n21h","c_root_id_B":"gu5bjl8","created_at_utc_A":1618156809,"created_at_utc_B":1618150840,"score_A":894,"score_B":73,"human_ref_A":"White pepper is definitely worth it. Get yourself whole peppercorns and grind it fresh.   In my house I have black, white, pink, and 2 kinds of green peppercorns (dried and brined). Each one adds a unique flavor to food that cannot be substituted for another.   White pepper and nutmeg in white sauces gives a warmth that is magical.   White pepper is a lot of Asian cuisines is essential and black pepper just won\u2019t work here.   Please update us when your life becomes pepperier - I\u2019d love to know how you like it.","human_ref_B":"In the terms of finicky people who don\u2019t like black spots in a white soup sauce? No.   In the terms of the funk that comes from how it ferments that\u2019s used in Asian cooking? Absolutely. I\u2019m addicted taiwanese style popcorn chicken where the craveability is from white pepper.","labels":1,"seconds_difference":5969.0,"score_ratio":12.2465753425}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5cwmh","c_root_id_B":"gu5n21h","created_at_utc_A":1618151594,"created_at_utc_B":1618156809,"score_A":26,"score_B":894,"human_ref_A":"Yes. White pepper totally rocks. Fruitier profile compared to black. Mine has lasted years and still tastes great.","human_ref_B":"White pepper is definitely worth it. Get yourself whole peppercorns and grind it fresh.   In my house I have black, white, pink, and 2 kinds of green peppercorns (dried and brined). Each one adds a unique flavor to food that cannot be substituted for another.   White pepper and nutmeg in white sauces gives a warmth that is magical.   White pepper is a lot of Asian cuisines is essential and black pepper just won\u2019t work here.   Please update us when your life becomes pepperier - I\u2019d love to know how you like it.","labels":0,"seconds_difference":5215.0,"score_ratio":34.3846153846}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5n21h","c_root_id_B":"gu5mhm2","created_at_utc_A":1618156809,"created_at_utc_B":1618156525,"score_A":894,"score_B":29,"human_ref_A":"White pepper is definitely worth it. Get yourself whole peppercorns and grind it fresh.   In my house I have black, white, pink, and 2 kinds of green peppercorns (dried and brined). Each one adds a unique flavor to food that cannot be substituted for another.   White pepper and nutmeg in white sauces gives a warmth that is magical.   White pepper is a lot of Asian cuisines is essential and black pepper just won\u2019t work here.   Please update us when your life becomes pepperier - I\u2019d love to know how you like it.","human_ref_B":"A saying that I once heard long ago:  White Pepper for flavor  Black Pepper for heat  Red Pepper for fire","labels":1,"seconds_difference":284.0,"score_ratio":30.8275862069}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5n21h","c_root_id_B":"gu57vnm","created_at_utc_A":1618156809,"created_at_utc_B":1618146151,"score_A":894,"score_B":13,"human_ref_A":"White pepper is definitely worth it. Get yourself whole peppercorns and grind it fresh.   In my house I have black, white, pink, and 2 kinds of green peppercorns (dried and brined). Each one adds a unique flavor to food that cannot be substituted for another.   White pepper and nutmeg in white sauces gives a warmth that is magical.   White pepper is a lot of Asian cuisines is essential and black pepper just won\u2019t work here.   Please update us when your life becomes pepperier - I\u2019d love to know how you like it.","human_ref_B":"I use it a lot for Japanese and Chinese recipes and find the flavor to be unique.  I find that it lasts for a while (I buy it pre-ground - don\u2019t use it enough to justify having 2 pepper grinders).","labels":1,"seconds_difference":10658.0,"score_ratio":68.7692307692}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5g6oc","c_root_id_B":"gu5bikg","created_at_utc_A":1618153320,"created_at_utc_B":1618150823,"score_A":145,"score_B":78,"human_ref_A":"Have you ever had a really good hot and sour soup at a Chinese restaurant? That flavor is white pepper.","human_ref_B":"White pepper is essential for good mash","labels":1,"seconds_difference":2497.0,"score_ratio":1.858974359}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5bjl8","c_root_id_B":"gu5g6oc","created_at_utc_A":1618150840,"created_at_utc_B":1618153320,"score_A":73,"score_B":145,"human_ref_A":"In the terms of finicky people who don\u2019t like black spots in a white soup sauce? No.   In the terms of the funk that comes from how it ferments that\u2019s used in Asian cooking? Absolutely. I\u2019m addicted taiwanese style popcorn chicken where the craveability is from white pepper.","human_ref_B":"Have you ever had a really good hot and sour soup at a Chinese restaurant? That flavor is white pepper.","labels":0,"seconds_difference":2480.0,"score_ratio":1.9863013699}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5cwmh","c_root_id_B":"gu5g6oc","created_at_utc_A":1618151594,"created_at_utc_B":1618153320,"score_A":26,"score_B":145,"human_ref_A":"Yes. White pepper totally rocks. Fruitier profile compared to black. Mine has lasted years and still tastes great.","human_ref_B":"Have you ever had a really good hot and sour soup at a Chinese restaurant? That flavor is white pepper.","labels":0,"seconds_difference":1726.0,"score_ratio":5.5769230769}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5g6oc","c_root_id_B":"gu57vnm","created_at_utc_A":1618153320,"created_at_utc_B":1618146151,"score_A":145,"score_B":13,"human_ref_A":"Have you ever had a really good hot and sour soup at a Chinese restaurant? That flavor is white pepper.","human_ref_B":"I use it a lot for Japanese and Chinese recipes and find the flavor to be unique.  I find that it lasts for a while (I buy it pre-ground - don\u2019t use it enough to justify having 2 pepper grinders).","labels":1,"seconds_difference":7169.0,"score_ratio":11.1538461538}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5hr9q","c_root_id_B":"gu5bikg","created_at_utc_A":1618154135,"created_at_utc_B":1618150823,"score_A":88,"score_B":78,"human_ref_A":"I love white pepper, I use it all the time along with nutmeg to flavor cream or cheese sauces.  I think that the fermentation process gives it a fruity, less sharp aroma compared to black pepper.  You have to get it from a good source though, if Penzeys ships to Canada it's worth ordering from them.  I have been burned by poor-quality white pepper that I have bought from grocery stores that don't taste any different than black.","human_ref_B":"White pepper is essential for good mash","labels":1,"seconds_difference":3312.0,"score_ratio":1.1282051282}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5bjl8","c_root_id_B":"gu5hr9q","created_at_utc_A":1618150840,"created_at_utc_B":1618154135,"score_A":73,"score_B":88,"human_ref_A":"In the terms of finicky people who don\u2019t like black spots in a white soup sauce? No.   In the terms of the funk that comes from how it ferments that\u2019s used in Asian cooking? Absolutely. I\u2019m addicted taiwanese style popcorn chicken where the craveability is from white pepper.","human_ref_B":"I love white pepper, I use it all the time along with nutmeg to flavor cream or cheese sauces.  I think that the fermentation process gives it a fruity, less sharp aroma compared to black pepper.  You have to get it from a good source though, if Penzeys ships to Canada it's worth ordering from them.  I have been burned by poor-quality white pepper that I have bought from grocery stores that don't taste any different than black.","labels":0,"seconds_difference":3295.0,"score_ratio":1.2054794521}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5hr9q","c_root_id_B":"gu5cwmh","created_at_utc_A":1618154135,"created_at_utc_B":1618151594,"score_A":88,"score_B":26,"human_ref_A":"I love white pepper, I use it all the time along with nutmeg to flavor cream or cheese sauces.  I think that the fermentation process gives it a fruity, less sharp aroma compared to black pepper.  You have to get it from a good source though, if Penzeys ships to Canada it's worth ordering from them.  I have been burned by poor-quality white pepper that I have bought from grocery stores that don't taste any different than black.","human_ref_B":"Yes. White pepper totally rocks. Fruitier profile compared to black. Mine has lasted years and still tastes great.","labels":1,"seconds_difference":2541.0,"score_ratio":3.3846153846}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5hr9q","c_root_id_B":"gu57vnm","created_at_utc_A":1618154135,"created_at_utc_B":1618146151,"score_A":88,"score_B":13,"human_ref_A":"I love white pepper, I use it all the time along with nutmeg to flavor cream or cheese sauces.  I think that the fermentation process gives it a fruity, less sharp aroma compared to black pepper.  You have to get it from a good source though, if Penzeys ships to Canada it's worth ordering from them.  I have been burned by poor-quality white pepper that I have bought from grocery stores that don't taste any different than black.","human_ref_B":"I use it a lot for Japanese and Chinese recipes and find the flavor to be unique.  I find that it lasts for a while (I buy it pre-ground - don\u2019t use it enough to justify having 2 pepper grinders).","labels":1,"seconds_difference":7984.0,"score_ratio":6.7692307692}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu57vnm","c_root_id_B":"gu5bikg","created_at_utc_A":1618146151,"created_at_utc_B":1618150823,"score_A":13,"score_B":78,"human_ref_A":"I use it a lot for Japanese and Chinese recipes and find the flavor to be unique.  I find that it lasts for a while (I buy it pre-ground - don\u2019t use it enough to justify having 2 pepper grinders).","human_ref_B":"White pepper is essential for good mash","labels":0,"seconds_difference":4672.0,"score_ratio":6.0}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu57vnm","c_root_id_B":"gu5bjl8","created_at_utc_A":1618146151,"created_at_utc_B":1618150840,"score_A":13,"score_B":73,"human_ref_A":"I use it a lot for Japanese and Chinese recipes and find the flavor to be unique.  I find that it lasts for a while (I buy it pre-ground - don\u2019t use it enough to justify having 2 pepper grinders).","human_ref_B":"In the terms of finicky people who don\u2019t like black spots in a white soup sauce? No.   In the terms of the funk that comes from how it ferments that\u2019s used in Asian cooking? Absolutely. I\u2019m addicted taiwanese style popcorn chicken where the craveability is from white pepper.","labels":0,"seconds_difference":4689.0,"score_ratio":5.6153846154}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5cwmh","c_root_id_B":"gu5p8ks","created_at_utc_A":1618151594,"created_at_utc_B":1618157829,"score_A":26,"score_B":35,"human_ref_A":"Yes. White pepper totally rocks. Fruitier profile compared to black. Mine has lasted years and still tastes great.","human_ref_B":"If you're ever trying to cook Chinese food white pepper is an essential","labels":0,"seconds_difference":6235.0,"score_ratio":1.3461538462}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5mhm2","c_root_id_B":"gu5p8ks","created_at_utc_A":1618156525,"created_at_utc_B":1618157829,"score_A":29,"score_B":35,"human_ref_A":"A saying that I once heard long ago:  White Pepper for flavor  Black Pepper for heat  Red Pepper for fire","human_ref_B":"If you're ever trying to cook Chinese food white pepper is an essential","labels":0,"seconds_difference":1304.0,"score_ratio":1.2068965517}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu57vnm","c_root_id_B":"gu5p8ks","created_at_utc_A":1618146151,"created_at_utc_B":1618157829,"score_A":13,"score_B":35,"human_ref_A":"I use it a lot for Japanese and Chinese recipes and find the flavor to be unique.  I find that it lasts for a while (I buy it pre-ground - don\u2019t use it enough to justify having 2 pepper grinders).","human_ref_B":"If you're ever trying to cook Chinese food white pepper is an essential","labels":0,"seconds_difference":11678.0,"score_ratio":2.6923076923}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5mhm2","c_root_id_B":"gu5cwmh","created_at_utc_A":1618156525,"created_at_utc_B":1618151594,"score_A":29,"score_B":26,"human_ref_A":"A saying that I once heard long ago:  White Pepper for flavor  Black Pepper for heat  Red Pepper for fire","human_ref_B":"Yes. White pepper totally rocks. Fruitier profile compared to black. Mine has lasted years and still tastes great.","labels":1,"seconds_difference":4931.0,"score_ratio":1.1153846154}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu57vnm","c_root_id_B":"gu5cwmh","created_at_utc_A":1618146151,"created_at_utc_B":1618151594,"score_A":13,"score_B":26,"human_ref_A":"I use it a lot for Japanese and Chinese recipes and find the flavor to be unique.  I find that it lasts for a while (I buy it pre-ground - don\u2019t use it enough to justify having 2 pepper grinders).","human_ref_B":"Yes. White pepper totally rocks. Fruitier profile compared to black. Mine has lasted years and still tastes great.","labels":0,"seconds_difference":5443.0,"score_ratio":2.0}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5mhm2","c_root_id_B":"gu57vnm","created_at_utc_A":1618156525,"created_at_utc_B":1618146151,"score_A":29,"score_B":13,"human_ref_A":"A saying that I once heard long ago:  White Pepper for flavor  Black Pepper for heat  Red Pepper for fire","human_ref_B":"I use it a lot for Japanese and Chinese recipes and find the flavor to be unique.  I find that it lasts for a while (I buy it pre-ground - don\u2019t use it enough to justify having 2 pepper grinders).","labels":1,"seconds_difference":10374.0,"score_ratio":2.2307692308}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu66hb5","c_root_id_B":"gu5x010","created_at_utc_A":1618166086,"created_at_utc_B":1618161508,"score_A":24,"score_B":16,"human_ref_A":"Everyone in this thread loves white pepper. But the white pepper we have at work (I haven't tried others) literally tastes like a horse's barn. As if they just ground up horse hooves and packaged them.  Edit: just found some interesting info confirming my experience:  \"The typical smell of manure of white pepper produced with \u201ctraditional\u201dmethods is due to some of the components of its volatile oil. ... The 4-methilfenolo \u2013 an odor of feces and\/or horse sweat, as well as the skatole (whose pungency is increased by the simultaneous presence of p-cresol).\"  \"Unlike its black counterpart, white pepper can possess a medicinal or barnyard-like smell. ... According to food science expert Harold McGee, these off-flavors will develop during the fermentation process if the peppercorns have not been properly maintained in constantly flowing water.\"","human_ref_B":"In Asia here, finely grounded white pepper is the main type of pepper we use. Black pepper is considered more of a western thing.  The profile is completely different imo. Grounded white pepper stays in the background. You can smell and taste them but they're like not in your face unless you add a lot.   Black pepper on the other hand I found is best at adding that little crunchyness from their chunks as they are not as finely grounded. Works better on seared meat where you expect a bit of that crunch texture.","labels":1,"seconds_difference":4578.0,"score_ratio":1.5}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu57vnm","c_root_id_B":"gu66hb5","created_at_utc_A":1618146151,"created_at_utc_B":1618166086,"score_A":13,"score_B":24,"human_ref_A":"I use it a lot for Japanese and Chinese recipes and find the flavor to be unique.  I find that it lasts for a while (I buy it pre-ground - don\u2019t use it enough to justify having 2 pepper grinders).","human_ref_B":"Everyone in this thread loves white pepper. But the white pepper we have at work (I haven't tried others) literally tastes like a horse's barn. As if they just ground up horse hooves and packaged them.  Edit: just found some interesting info confirming my experience:  \"The typical smell of manure of white pepper produced with \u201ctraditional\u201dmethods is due to some of the components of its volatile oil. ... The 4-methilfenolo \u2013 an odor of feces and\/or horse sweat, as well as the skatole (whose pungency is increased by the simultaneous presence of p-cresol).\"  \"Unlike its black counterpart, white pepper can possess a medicinal or barnyard-like smell. ... According to food science expert Harold McGee, these off-flavors will develop during the fermentation process if the peppercorns have not been properly maintained in constantly flowing water.\"","labels":0,"seconds_difference":19935.0,"score_ratio":1.8461538462}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu5x010","c_root_id_B":"gu57vnm","created_at_utc_A":1618161508,"created_at_utc_B":1618146151,"score_A":16,"score_B":13,"human_ref_A":"In Asia here, finely grounded white pepper is the main type of pepper we use. Black pepper is considered more of a western thing.  The profile is completely different imo. Grounded white pepper stays in the background. You can smell and taste them but they're like not in your face unless you add a lot.   Black pepper on the other hand I found is best at adding that little crunchyness from their chunks as they are not as finely grounded. Works better on seared meat where you expect a bit of that crunch texture.","human_ref_B":"I use it a lot for Japanese and Chinese recipes and find the flavor to be unique.  I find that it lasts for a while (I buy it pre-ground - don\u2019t use it enough to justify having 2 pepper grinders).","labels":1,"seconds_difference":15357.0,"score_ratio":1.2307692308}
{"post_id":"moqlgv","domain":"askculinary_test","upvote_ratio":0.97,"history":"Is white pepper really worth it? So I like pepper, I would almost go as far to say I love pepper. However, though I am always paying attention for interesting ingredients at the grocery store, I have yet to come across white pepper (live in a small town in Ontario), even at bulk barn, which usually has some interesting items.   Is it worth it to search it out and find some? Is the profile really that different from black pepper? How long can I keep it good in my pantry for? If I do find it, will it stay good long enough to be able to use it (cooking for 2)? Is it a spice that orders well online? Appreciate some advice with someone with more experience.   *Side note - I really love this sub. Thanks mods for what you do and thanks members (to those that read this, you're awesome! to those who dont, you're still awesome too!!) for all you do too. My friends often get the 1000 yard stare when I start geeking out about cooking (passionate hobby). Nice to be able to come here with questions or just an interest and scroll and learn and absorb. Has really helped me grow as a home cook. \ud83d\udc68\u200d\ud83c\udf73","c_root_id_A":"gu6rdz2","c_root_id_B":"gu57vnm","created_at_utc_A":1618176568,"created_at_utc_B":1618146151,"score_A":15,"score_B":13,"human_ref_A":"tip: if they smell like a barnyard, buy different white peppercorns","human_ref_B":"I use it a lot for Japanese and Chinese recipes and find the flavor to be unique.  I find that it lasts for a while (I buy it pre-ground - don\u2019t use it enough to justify having 2 pepper grinders).","labels":1,"seconds_difference":30417.0,"score_ratio":1.1538461538}
{"post_id":"cf2svg","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why is restaurant ranch dressing always crazy delicious, but every store bought bottle is a gross, tangy atrocity? Help! I love ranch dressing, but store bought is always crap-- never as creamy as what restaurants have (for example, Chili's, which is generally pretty pedestrian food, has great ranch). Hidden Valley tastes really tangy and vinegar-y to me.  ​  Why is this? And how do I get better ranch? If it means making it from scratch, are there ways to extend shelf life? We don't eat a ton of the stuff, but we want it to be worth the calories when we do have it.","c_root_id_A":"eu6xoa8","c_root_id_B":"eu6xfui","created_at_utc_A":1563511751,"created_at_utc_B":1563511568,"score_A":355,"score_B":73,"human_ref_A":"I have to preface this with; I'm a chef, but I also have a love of shitty food sometimes. American cheese in the right application is delicious, hidden valley ranch packet? Fuck yeah. But I digress...   My secret to quick \"home made\" ranch is 3:1 mayo and sour cream and the hidden valley ranch powder. You can get it in a seasoning shaker too. I usually just add the seasoning till it tastes like crack and then thin it with milk depending on use.   I have made fresh buttermilk ranch from scratch and it's delicious but let's get real here. I only eat ranch dressing these days once in a blue moon when we decide to make zucchini fries or home made fries so the powder is fine for us.","human_ref_B":"Not that it really makes up for its current taste which is . . .  well yeah manufactured. The irony is that Hidden Valley actually invented ranch dressing.  Well at least the brand did  as a company before it got bought out.","labels":1,"seconds_difference":183.0,"score_ratio":4.8630136986}
{"post_id":"cf2svg","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why is restaurant ranch dressing always crazy delicious, but every store bought bottle is a gross, tangy atrocity? Help! I love ranch dressing, but store bought is always crap-- never as creamy as what restaurants have (for example, Chili's, which is generally pretty pedestrian food, has great ranch). Hidden Valley tastes really tangy and vinegar-y to me.  ​  Why is this? And how do I get better ranch? If it means making it from scratch, are there ways to extend shelf life? We don't eat a ton of the stuff, but we want it to be worth the calories when we do have it.","c_root_id_A":"eu6xoa8","c_root_id_B":"eu6usgn","created_at_utc_A":1563511751,"created_at_utc_B":1563509546,"score_A":355,"score_B":22,"human_ref_A":"I have to preface this with; I'm a chef, but I also have a love of shitty food sometimes. American cheese in the right application is delicious, hidden valley ranch packet? Fuck yeah. But I digress...   My secret to quick \"home made\" ranch is 3:1 mayo and sour cream and the hidden valley ranch powder. You can get it in a seasoning shaker too. I usually just add the seasoning till it tastes like crack and then thin it with milk depending on use.   I have made fresh buttermilk ranch from scratch and it's delicious but let's get real here. I only eat ranch dressing these days once in a blue moon when we decide to make zucchini fries or home made fries so the powder is fine for us.","human_ref_B":"Ex. Caterer here.  Home made is the way to go.  But yeah it won\u2019t last forever.  (Finely chopped onion, fresh herbs, buttermilk and mayo- there\u2019s a reason it\u2019s like crack when it\u2019s the real thing!","labels":1,"seconds_difference":2205.0,"score_ratio":16.1363636364}
{"post_id":"cf2svg","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why is restaurant ranch dressing always crazy delicious, but every store bought bottle is a gross, tangy atrocity? Help! I love ranch dressing, but store bought is always crap-- never as creamy as what restaurants have (for example, Chili's, which is generally pretty pedestrian food, has great ranch). Hidden Valley tastes really tangy and vinegar-y to me.  ​  Why is this? And how do I get better ranch? If it means making it from scratch, are there ways to extend shelf life? We don't eat a ton of the stuff, but we want it to be worth the calories when we do have it.","c_root_id_A":"eu6xfui","c_root_id_B":"eu7271g","created_at_utc_A":1563511568,"created_at_utc_B":1563515591,"score_A":73,"score_B":124,"human_ref_A":"Not that it really makes up for its current taste which is . . .  well yeah manufactured. The irony is that Hidden Valley actually invented ranch dressing.  Well at least the brand did  as a company before it got bought out.","human_ref_B":"# Hidden Valley Ranch Dressing  Is the original ranch dressing and was served at the Hidden Valley Ranch in Santa Barbara CA starting in the mid 50's. So popular was it that Eventually the started a company and started selling it commercially they started selling the dry ingredients in packages and you just added Buttermilk and Mayonnaise.  Eventually they started a company and started selling it commercially, first locally and then nationwide. in 1972 they sold the company to Clorox. Clorox?? Yes.  By the late 70's households didn't usually buy buttermilk any more and he dry mix was adjusted to include \"buttermilk flavoring\"  Ready to use Ranch Dressing was the ultimate goal though. Unfortunately, Buttermilk is a live culture product--like real yogurt. Mixing alive bacterial cultures and bottling them lead to a lot of problems--likie bottles exploding. Year after tear the recipe was changed, massaged, tinkered with and trialed but the only thing that worked was to make the dressing so acidic that the bacteria was killed off. But this made the dressing much less palatable.  By 1983 they had tried so many variations that they essentially said, \"Fuck it, just sell the dressing\". So store bought Ranch was born but is vastly inferior to fresh-made Ranch Dressing--but not many people today know what buttermilk tastes like. So, when you get it at a restaurant where buying a gallon of buttermilk is no big deal and you get fresh Ranch Dressing it tastes nothing like what you can get in a bottle.","labels":0,"seconds_difference":4023.0,"score_ratio":1.698630137}
{"post_id":"cf2svg","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why is restaurant ranch dressing always crazy delicious, but every store bought bottle is a gross, tangy atrocity? Help! I love ranch dressing, but store bought is always crap-- never as creamy as what restaurants have (for example, Chili's, which is generally pretty pedestrian food, has great ranch). Hidden Valley tastes really tangy and vinegar-y to me.  ​  Why is this? And how do I get better ranch? If it means making it from scratch, are there ways to extend shelf life? We don't eat a ton of the stuff, but we want it to be worth the calories when we do have it.","c_root_id_A":"eu7271g","c_root_id_B":"eu6usgn","created_at_utc_A":1563515591,"created_at_utc_B":1563509546,"score_A":124,"score_B":22,"human_ref_A":"# Hidden Valley Ranch Dressing  Is the original ranch dressing and was served at the Hidden Valley Ranch in Santa Barbara CA starting in the mid 50's. So popular was it that Eventually the started a company and started selling it commercially they started selling the dry ingredients in packages and you just added Buttermilk and Mayonnaise.  Eventually they started a company and started selling it commercially, first locally and then nationwide. in 1972 they sold the company to Clorox. Clorox?? Yes.  By the late 70's households didn't usually buy buttermilk any more and he dry mix was adjusted to include \"buttermilk flavoring\"  Ready to use Ranch Dressing was the ultimate goal though. Unfortunately, Buttermilk is a live culture product--like real yogurt. Mixing alive bacterial cultures and bottling them lead to a lot of problems--likie bottles exploding. Year after tear the recipe was changed, massaged, tinkered with and trialed but the only thing that worked was to make the dressing so acidic that the bacteria was killed off. But this made the dressing much less palatable.  By 1983 they had tried so many variations that they essentially said, \"Fuck it, just sell the dressing\". So store bought Ranch was born but is vastly inferior to fresh-made Ranch Dressing--but not many people today know what buttermilk tastes like. So, when you get it at a restaurant where buying a gallon of buttermilk is no big deal and you get fresh Ranch Dressing it tastes nothing like what you can get in a bottle.","human_ref_B":"Ex. Caterer here.  Home made is the way to go.  But yeah it won\u2019t last forever.  (Finely chopped onion, fresh herbs, buttermilk and mayo- there\u2019s a reason it\u2019s like crack when it\u2019s the real thing!","labels":1,"seconds_difference":6045.0,"score_ratio":5.6363636364}
{"post_id":"cf2svg","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why is restaurant ranch dressing always crazy delicious, but every store bought bottle is a gross, tangy atrocity? Help! I love ranch dressing, but store bought is always crap-- never as creamy as what restaurants have (for example, Chili's, which is generally pretty pedestrian food, has great ranch). Hidden Valley tastes really tangy and vinegar-y to me.  ​  Why is this? And how do I get better ranch? If it means making it from scratch, are there ways to extend shelf life? We don't eat a ton of the stuff, but we want it to be worth the calories when we do have it.","c_root_id_A":"eu7271g","c_root_id_B":"eu6yu56","created_at_utc_A":1563515591,"created_at_utc_B":1563512694,"score_A":124,"score_B":14,"human_ref_A":"# Hidden Valley Ranch Dressing  Is the original ranch dressing and was served at the Hidden Valley Ranch in Santa Barbara CA starting in the mid 50's. So popular was it that Eventually the started a company and started selling it commercially they started selling the dry ingredients in packages and you just added Buttermilk and Mayonnaise.  Eventually they started a company and started selling it commercially, first locally and then nationwide. in 1972 they sold the company to Clorox. Clorox?? Yes.  By the late 70's households didn't usually buy buttermilk any more and he dry mix was adjusted to include \"buttermilk flavoring\"  Ready to use Ranch Dressing was the ultimate goal though. Unfortunately, Buttermilk is a live culture product--like real yogurt. Mixing alive bacterial cultures and bottling them lead to a lot of problems--likie bottles exploding. Year after tear the recipe was changed, massaged, tinkered with and trialed but the only thing that worked was to make the dressing so acidic that the bacteria was killed off. But this made the dressing much less palatable.  By 1983 they had tried so many variations that they essentially said, \"Fuck it, just sell the dressing\". So store bought Ranch was born but is vastly inferior to fresh-made Ranch Dressing--but not many people today know what buttermilk tastes like. So, when you get it at a restaurant where buying a gallon of buttermilk is no big deal and you get fresh Ranch Dressing it tastes nothing like what you can get in a bottle.","human_ref_B":"I did research on this a bit ago and saved this reddit comment (copied below). I haven't yet tried it out, but it seems legit. If you search around for other posts like this, most of the answers for how restaurants make amazing ranch are similar to what's below: they use buttermilk and hidden valley packets.  - 4 dry Hidden Valley ranch packets (edit: probably these big food service packets which make a gallon) - 3 1\/2 gallons buttermilk   - 2 Gallons mayo   - 1 5lb tub sour cream  You'll obviously need to scale this down for home use (the top reply tried to do this but it has different proportions so is probably their own version). It also might be worth experimenting with different mayo brands, because restaurants often use heavy mayo (more egg yolks than regular mayo, I think?).  To answer your question, store ranch tastes bad because they add more lemon juice and\/or vinegar as a preservative to keep it shelf stable. That explains the overly tangy taste you get.","labels":1,"seconds_difference":2897.0,"score_ratio":8.8571428571}
{"post_id":"cf2svg","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why is restaurant ranch dressing always crazy delicious, but every store bought bottle is a gross, tangy atrocity? Help! I love ranch dressing, but store bought is always crap-- never as creamy as what restaurants have (for example, Chili's, which is generally pretty pedestrian food, has great ranch). Hidden Valley tastes really tangy and vinegar-y to me.  ​  Why is this? And how do I get better ranch? If it means making it from scratch, are there ways to extend shelf life? We don't eat a ton of the stuff, but we want it to be worth the calories when we do have it.","c_root_id_A":"eu700e0","c_root_id_B":"eu7271g","created_at_utc_A":1563513678,"created_at_utc_B":1563515591,"score_A":13,"score_B":124,"human_ref_A":"Another big difference is that most people buy the more common low fat buttermilk. Got to go for the full fat.","human_ref_B":"# Hidden Valley Ranch Dressing  Is the original ranch dressing and was served at the Hidden Valley Ranch in Santa Barbara CA starting in the mid 50's. So popular was it that Eventually the started a company and started selling it commercially they started selling the dry ingredients in packages and you just added Buttermilk and Mayonnaise.  Eventually they started a company and started selling it commercially, first locally and then nationwide. in 1972 they sold the company to Clorox. Clorox?? Yes.  By the late 70's households didn't usually buy buttermilk any more and he dry mix was adjusted to include \"buttermilk flavoring\"  Ready to use Ranch Dressing was the ultimate goal though. Unfortunately, Buttermilk is a live culture product--like real yogurt. Mixing alive bacterial cultures and bottling them lead to a lot of problems--likie bottles exploding. Year after tear the recipe was changed, massaged, tinkered with and trialed but the only thing that worked was to make the dressing so acidic that the bacteria was killed off. But this made the dressing much less palatable.  By 1983 they had tried so many variations that they essentially said, \"Fuck it, just sell the dressing\". So store bought Ranch was born but is vastly inferior to fresh-made Ranch Dressing--but not many people today know what buttermilk tastes like. So, when you get it at a restaurant where buying a gallon of buttermilk is no big deal and you get fresh Ranch Dressing it tastes nothing like what you can get in a bottle.","labels":0,"seconds_difference":1913.0,"score_ratio":9.5384615385}
{"post_id":"cf2svg","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why is restaurant ranch dressing always crazy delicious, but every store bought bottle is a gross, tangy atrocity? Help! I love ranch dressing, but store bought is always crap-- never as creamy as what restaurants have (for example, Chili's, which is generally pretty pedestrian food, has great ranch). Hidden Valley tastes really tangy and vinegar-y to me.  ​  Why is this? And how do I get better ranch? If it means making it from scratch, are there ways to extend shelf life? We don't eat a ton of the stuff, but we want it to be worth the calories when we do have it.","c_root_id_A":"eu7147p","c_root_id_B":"eu7271g","created_at_utc_A":1563514625,"created_at_utc_B":1563515591,"score_A":12,"score_B":124,"human_ref_A":"All of the recipes that call for buttermilk and mayo are spot-on, but if you want to \"fix\" the tangy and oddly-sweet bottled ranch, adding a little bit of MSG goes a *long* way toward making it more like what you're expecting.","human_ref_B":"# Hidden Valley Ranch Dressing  Is the original ranch dressing and was served at the Hidden Valley Ranch in Santa Barbara CA starting in the mid 50's. So popular was it that Eventually the started a company and started selling it commercially they started selling the dry ingredients in packages and you just added Buttermilk and Mayonnaise.  Eventually they started a company and started selling it commercially, first locally and then nationwide. in 1972 they sold the company to Clorox. Clorox?? Yes.  By the late 70's households didn't usually buy buttermilk any more and he dry mix was adjusted to include \"buttermilk flavoring\"  Ready to use Ranch Dressing was the ultimate goal though. Unfortunately, Buttermilk is a live culture product--like real yogurt. Mixing alive bacterial cultures and bottling them lead to a lot of problems--likie bottles exploding. Year after tear the recipe was changed, massaged, tinkered with and trialed but the only thing that worked was to make the dressing so acidic that the bacteria was killed off. But this made the dressing much less palatable.  By 1983 they had tried so many variations that they essentially said, \"Fuck it, just sell the dressing\". So store bought Ranch was born but is vastly inferior to fresh-made Ranch Dressing--but not many people today know what buttermilk tastes like. So, when you get it at a restaurant where buying a gallon of buttermilk is no big deal and you get fresh Ranch Dressing it tastes nothing like what you can get in a bottle.","labels":0,"seconds_difference":966.0,"score_ratio":10.3333333333}
{"post_id":"cf2svg","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why is restaurant ranch dressing always crazy delicious, but every store bought bottle is a gross, tangy atrocity? Help! I love ranch dressing, but store bought is always crap-- never as creamy as what restaurants have (for example, Chili's, which is generally pretty pedestrian food, has great ranch). Hidden Valley tastes really tangy and vinegar-y to me.  ​  Why is this? And how do I get better ranch? If it means making it from scratch, are there ways to extend shelf life? We don't eat a ton of the stuff, but we want it to be worth the calories when we do have it.","c_root_id_A":"eu6xfui","c_root_id_B":"eu6usgn","created_at_utc_A":1563511568,"created_at_utc_B":1563509546,"score_A":73,"score_B":22,"human_ref_A":"Not that it really makes up for its current taste which is . . .  well yeah manufactured. The irony is that Hidden Valley actually invented ranch dressing.  Well at least the brand did  as a company before it got bought out.","human_ref_B":"Ex. Caterer here.  Home made is the way to go.  But yeah it won\u2019t last forever.  (Finely chopped onion, fresh herbs, buttermilk and mayo- there\u2019s a reason it\u2019s like crack when it\u2019s the real thing!","labels":1,"seconds_difference":2022.0,"score_ratio":3.3181818182}
{"post_id":"cf2svg","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why is restaurant ranch dressing always crazy delicious, but every store bought bottle is a gross, tangy atrocity? Help! I love ranch dressing, but store bought is always crap-- never as creamy as what restaurants have (for example, Chili's, which is generally pretty pedestrian food, has great ranch). Hidden Valley tastes really tangy and vinegar-y to me.  ​  Why is this? And how do I get better ranch? If it means making it from scratch, are there ways to extend shelf life? We don't eat a ton of the stuff, but we want it to be worth the calories when we do have it.","c_root_id_A":"eu7h2v0","c_root_id_B":"eu6usgn","created_at_utc_A":1563531402,"created_at_utc_B":1563509546,"score_A":23,"score_B":22,"human_ref_A":"Actual food scientist here:  Store bought bottles of ranch have to have a really low pH (and therefore lots of vinegar and lactic acid) for two reasons.  1) as long as they fill and close the bottles hot (easy with automated equipment) they have a shelf stable product  2) it means the dressing itself will last a long time in the fridge without growing mold or spoilage bacteria  Both of these factors unfortunately cause some unpleasant flavors.  Now for a restaurant version, they do number 1 still but they might fill at a higher temperature to get the same effect, and then for 2 their turnover is fast enough that their product doesn\u2019t need to last for weeks in the fridge. I would also speculate that the larger package sizes for restaurant use means they can use more expensive flavor systems but I don\u2019t know for sure.","human_ref_B":"Ex. Caterer here.  Home made is the way to go.  But yeah it won\u2019t last forever.  (Finely chopped onion, fresh herbs, buttermilk and mayo- there\u2019s a reason it\u2019s like crack when it\u2019s the real thing!","labels":1,"seconds_difference":21856.0,"score_ratio":1.0454545455}
{"post_id":"cf2svg","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why is restaurant ranch dressing always crazy delicious, but every store bought bottle is a gross, tangy atrocity? Help! I love ranch dressing, but store bought is always crap-- never as creamy as what restaurants have (for example, Chili's, which is generally pretty pedestrian food, has great ranch). Hidden Valley tastes really tangy and vinegar-y to me.  ​  Why is this? And how do I get better ranch? If it means making it from scratch, are there ways to extend shelf life? We don't eat a ton of the stuff, but we want it to be worth the calories when we do have it.","c_root_id_A":"eu6yu56","c_root_id_B":"eu7h2v0","created_at_utc_A":1563512694,"created_at_utc_B":1563531402,"score_A":14,"score_B":23,"human_ref_A":"I did research on this a bit ago and saved this reddit comment (copied below). I haven't yet tried it out, but it seems legit. If you search around for other posts like this, most of the answers for how restaurants make amazing ranch are similar to what's below: they use buttermilk and hidden valley packets.  - 4 dry Hidden Valley ranch packets (edit: probably these big food service packets which make a gallon) - 3 1\/2 gallons buttermilk   - 2 Gallons mayo   - 1 5lb tub sour cream  You'll obviously need to scale this down for home use (the top reply tried to do this but it has different proportions so is probably their own version). It also might be worth experimenting with different mayo brands, because restaurants often use heavy mayo (more egg yolks than regular mayo, I think?).  To answer your question, store ranch tastes bad because they add more lemon juice and\/or vinegar as a preservative to keep it shelf stable. That explains the overly tangy taste you get.","human_ref_B":"Actual food scientist here:  Store bought bottles of ranch have to have a really low pH (and therefore lots of vinegar and lactic acid) for two reasons.  1) as long as they fill and close the bottles hot (easy with automated equipment) they have a shelf stable product  2) it means the dressing itself will last a long time in the fridge without growing mold or spoilage bacteria  Both of these factors unfortunately cause some unpleasant flavors.  Now for a restaurant version, they do number 1 still but they might fill at a higher temperature to get the same effect, and then for 2 their turnover is fast enough that their product doesn\u2019t need to last for weeks in the fridge. I would also speculate that the larger package sizes for restaurant use means they can use more expensive flavor systems but I don\u2019t know for sure.","labels":0,"seconds_difference":18708.0,"score_ratio":1.6428571429}
{"post_id":"cf2svg","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why is restaurant ranch dressing always crazy delicious, but every store bought bottle is a gross, tangy atrocity? Help! I love ranch dressing, but store bought is always crap-- never as creamy as what restaurants have (for example, Chili's, which is generally pretty pedestrian food, has great ranch). Hidden Valley tastes really tangy and vinegar-y to me.  ​  Why is this? And how do I get better ranch? If it means making it from scratch, are there ways to extend shelf life? We don't eat a ton of the stuff, but we want it to be worth the calories when we do have it.","c_root_id_A":"eu700e0","c_root_id_B":"eu7h2v0","created_at_utc_A":1563513678,"created_at_utc_B":1563531402,"score_A":13,"score_B":23,"human_ref_A":"Another big difference is that most people buy the more common low fat buttermilk. Got to go for the full fat.","human_ref_B":"Actual food scientist here:  Store bought bottles of ranch have to have a really low pH (and therefore lots of vinegar and lactic acid) for two reasons.  1) as long as they fill and close the bottles hot (easy with automated equipment) they have a shelf stable product  2) it means the dressing itself will last a long time in the fridge without growing mold or spoilage bacteria  Both of these factors unfortunately cause some unpleasant flavors.  Now for a restaurant version, they do number 1 still but they might fill at a higher temperature to get the same effect, and then for 2 their turnover is fast enough that their product doesn\u2019t need to last for weeks in the fridge. I would also speculate that the larger package sizes for restaurant use means they can use more expensive flavor systems but I don\u2019t know for sure.","labels":0,"seconds_difference":17724.0,"score_ratio":1.7692307692}
{"post_id":"cf2svg","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why is restaurant ranch dressing always crazy delicious, but every store bought bottle is a gross, tangy atrocity? Help! I love ranch dressing, but store bought is always crap-- never as creamy as what restaurants have (for example, Chili's, which is generally pretty pedestrian food, has great ranch). Hidden Valley tastes really tangy and vinegar-y to me.  ​  Why is this? And how do I get better ranch? If it means making it from scratch, are there ways to extend shelf life? We don't eat a ton of the stuff, but we want it to be worth the calories when we do have it.","c_root_id_A":"eu7147p","c_root_id_B":"eu7h2v0","created_at_utc_A":1563514625,"created_at_utc_B":1563531402,"score_A":12,"score_B":23,"human_ref_A":"All of the recipes that call for buttermilk and mayo are spot-on, but if you want to \"fix\" the tangy and oddly-sweet bottled ranch, adding a little bit of MSG goes a *long* way toward making it more like what you're expecting.","human_ref_B":"Actual food scientist here:  Store bought bottles of ranch have to have a really low pH (and therefore lots of vinegar and lactic acid) for two reasons.  1) as long as they fill and close the bottles hot (easy with automated equipment) they have a shelf stable product  2) it means the dressing itself will last a long time in the fridge without growing mold or spoilage bacteria  Both of these factors unfortunately cause some unpleasant flavors.  Now for a restaurant version, they do number 1 still but they might fill at a higher temperature to get the same effect, and then for 2 their turnover is fast enough that their product doesn\u2019t need to last for weeks in the fridge. I would also speculate that the larger package sizes for restaurant use means they can use more expensive flavor systems but I don\u2019t know for sure.","labels":0,"seconds_difference":16777.0,"score_ratio":1.9166666667}
{"post_id":"hlp1ab","domain":"askculinary_test","upvote_ratio":0.97,"history":"Back in the day, my grandfather would fry eggs and the perimeter was perfectly burnt slightly while the rest of the egg was cooked to perfection. How did he do it? Seriously, how the hell did he do it??? I've been trying for years to crack his code he told me he'd one day teach me, but sadly he passed unexpectedly in 2013. Nobody else in the family knows how he did it and we can't figure it out","c_root_id_A":"fx0enr6","c_root_id_B":"fx0h5nw","created_at_utc_A":1593966922,"created_at_utc_B":1593968258,"score_A":8,"score_B":22,"human_ref_A":"I get this exact effect by first spraying the pan with canola oil, heating up the pan till it's super hot, crack an egg or 2, instantly cover for 40 seconds, turning off the heat and sit for 20 seconds before serving.  I usually hit my oven timer for 1 min during that step.   Comes out great every time!","human_ref_B":"You need a HOT pan and lots of fat to get the crispy edges.","labels":0,"seconds_difference":1336.0,"score_ratio":2.75}
{"post_id":"hlp1ab","domain":"askculinary_test","upvote_ratio":0.97,"history":"Back in the day, my grandfather would fry eggs and the perimeter was perfectly burnt slightly while the rest of the egg was cooked to perfection. How did he do it? Seriously, how the hell did he do it??? I've been trying for years to crack his code he told me he'd one day teach me, but sadly he passed unexpectedly in 2013. Nobody else in the family knows how he did it and we can't figure it out","c_root_id_A":"fx0enr6","c_root_id_B":"fx0jypq","created_at_utc_A":1593966922,"created_at_utc_B":1593969734,"score_A":8,"score_B":15,"human_ref_A":"I get this exact effect by first spraying the pan with canola oil, heating up the pan till it's super hot, crack an egg or 2, instantly cover for 40 seconds, turning off the heat and sit for 20 seconds before serving.  I usually hit my oven timer for 1 min during that step.   Comes out great every time!","human_ref_B":"Check this link, and  lard does the trick for eggs and potatoes. So does duck fat :D  https:\/\/www.seriouseats.com\/recipes\/2016\/06\/crispy-fried-eggs-recipe.html","labels":0,"seconds_difference":2812.0,"score_ratio":1.875}
{"post_id":"hlp1ab","domain":"askculinary_test","upvote_ratio":0.97,"history":"Back in the day, my grandfather would fry eggs and the perimeter was perfectly burnt slightly while the rest of the egg was cooked to perfection. How did he do it? Seriously, how the hell did he do it??? I've been trying for years to crack his code he told me he'd one day teach me, but sadly he passed unexpectedly in 2013. Nobody else in the family knows how he did it and we can't figure it out","c_root_id_A":"fx0ierh","c_root_id_B":"fx0jypq","created_at_utc_A":1593968915,"created_at_utc_B":1593969734,"score_A":7,"score_B":15,"human_ref_A":"Thats how I like my fried eggs. Just cook the egg in a high heat pan with a good amount of fat. It will cook really fast so the edges will be brown by the time the rest is cooked properly. thats it.","human_ref_B":"Check this link, and  lard does the trick for eggs and potatoes. So does duck fat :D  https:\/\/www.seriouseats.com\/recipes\/2016\/06\/crispy-fried-eggs-recipe.html","labels":0,"seconds_difference":819.0,"score_ratio":2.1428571429}
{"post_id":"hlp1ab","domain":"askculinary_test","upvote_ratio":0.97,"history":"Back in the day, my grandfather would fry eggs and the perimeter was perfectly burnt slightly while the rest of the egg was cooked to perfection. How did he do it? Seriously, how the hell did he do it??? I've been trying for years to crack his code he told me he'd one day teach me, but sadly he passed unexpectedly in 2013. Nobody else in the family knows how he did it and we can't figure it out","c_root_id_A":"fx0jypq","c_root_id_B":"fx0icd8","created_at_utc_A":1593969734,"created_at_utc_B":1593968880,"score_A":15,"score_B":4,"human_ref_A":"Check this link, and  lard does the trick for eggs and potatoes. So does duck fat :D  https:\/\/www.seriouseats.com\/recipes\/2016\/06\/crispy-fried-eggs-recipe.html","human_ref_B":"this is what you want Disregard the instructions in Spanish, lots of hot oil, non stick pan","labels":1,"seconds_difference":854.0,"score_ratio":3.75}
{"post_id":"hlp1ab","domain":"askculinary_test","upvote_ratio":0.97,"history":"Back in the day, my grandfather would fry eggs and the perimeter was perfectly burnt slightly while the rest of the egg was cooked to perfection. How did he do it? Seriously, how the hell did he do it??? I've been trying for years to crack his code he told me he'd one day teach me, but sadly he passed unexpectedly in 2013. Nobody else in the family knows how he did it and we can't figure it out","c_root_id_A":"fx0irtm","c_root_id_B":"fx0jypq","created_at_utc_A":1593969106,"created_at_utc_B":1593969734,"score_A":4,"score_B":15,"human_ref_A":"Separate the yolk and white, break the membrane on the whites and stir the inner and outer albumin together.  Pour whites into pan, then add yolk in center at the right time.  This allows you to cook the whites crispier\/longer without making the yolk too firm.","human_ref_B":"Check this link, and  lard does the trick for eggs and potatoes. So does duck fat :D  https:\/\/www.seriouseats.com\/recipes\/2016\/06\/crispy-fried-eggs-recipe.html","labels":0,"seconds_difference":628.0,"score_ratio":3.75}
{"post_id":"hlp1ab","domain":"askculinary_test","upvote_ratio":0.97,"history":"Back in the day, my grandfather would fry eggs and the perimeter was perfectly burnt slightly while the rest of the egg was cooked to perfection. How did he do it? Seriously, how the hell did he do it??? I've been trying for years to crack his code he told me he'd one day teach me, but sadly he passed unexpectedly in 2013. Nobody else in the family knows how he did it and we can't figure it out","c_root_id_A":"fx0icd8","c_root_id_B":"fx0ierh","created_at_utc_A":1593968880,"created_at_utc_B":1593968915,"score_A":4,"score_B":7,"human_ref_A":"this is what you want Disregard the instructions in Spanish, lots of hot oil, non stick pan","human_ref_B":"Thats how I like my fried eggs. Just cook the egg in a high heat pan with a good amount of fat. It will cook really fast so the edges will be brown by the time the rest is cooked properly. thats it.","labels":0,"seconds_difference":35.0,"score_ratio":1.75}
{"post_id":"eceq98","domain":"askculinary_test","upvote_ratio":0.97,"history":"Am I insane or does almond extract taste nothing like almonds? I have eaten a lot of almonds in my day, roasted and raw, and the flavor of almond extract is absolutely nowhere to be found in any almond I have ever eaten.  Am I missing something here?  I mean, i love the flavor but to me it's far more fruity and floral than anything I've ever tasted or smelled in an almond or almond flour or almond butter.","c_root_id_A":"fbauxbp","c_root_id_B":"fbavkzo","created_at_utc_A":1576687318,"created_at_utc_B":1576687714,"score_A":40,"score_B":421,"human_ref_A":"It tastes nothing like almonds to me!! Tastes fruity.","human_ref_B":"Almond extract is made from bitter almonds (or something related, like the seeds of stone fruit), which have more benzaldehyde than the sweet almonds we eat.","labels":0,"seconds_difference":396.0,"score_ratio":10.525}
{"post_id":"eceq98","domain":"askculinary_test","upvote_ratio":0.97,"history":"Am I insane or does almond extract taste nothing like almonds? I have eaten a lot of almonds in my day, roasted and raw, and the flavor of almond extract is absolutely nowhere to be found in any almond I have ever eaten.  Am I missing something here?  I mean, i love the flavor but to me it's far more fruity and floral than anything I've ever tasted or smelled in an almond or almond flour or almond butter.","c_root_id_A":"fbb3bkd","c_root_id_B":"fbaznq0","created_at_utc_A":1576692420,"created_at_utc_B":1576690218,"score_A":27,"score_B":13,"human_ref_A":"Agreed. It tastes like maraschino cherries to me!","human_ref_B":"Lol. This conversation comes up every few months.   You might appreciate some details here:  https:\/\/www.reddit.com\/r\/AskCulinary\/comments\/btc0dy\/why_doesnt_almond_butter_taste_like_almond_paste\/?utm_medium=android_app&utm_source=share  Edit: corrected link","labels":1,"seconds_difference":2202.0,"score_ratio":2.0769230769}
{"post_id":"eceq98","domain":"askculinary_test","upvote_ratio":0.97,"history":"Am I insane or does almond extract taste nothing like almonds? I have eaten a lot of almonds in my day, roasted and raw, and the flavor of almond extract is absolutely nowhere to be found in any almond I have ever eaten.  Am I missing something here?  I mean, i love the flavor but to me it's far more fruity and floral than anything I've ever tasted or smelled in an almond or almond flour or almond butter.","c_root_id_A":"fbb3bkd","c_root_id_B":"fbayq7k","created_at_utc_A":1576692420,"created_at_utc_B":1576689649,"score_A":27,"score_B":11,"human_ref_A":"Agreed. It tastes like maraschino cherries to me!","human_ref_B":"You know until I got Italian almonds from an organic supplier I would say the same thing. I will get the occasional almond that actually tastes like almond extract, but it's still rare. makes me feel happy when I do though.  Maybe the freshness matters?","labels":1,"seconds_difference":2771.0,"score_ratio":2.4545454545}
{"post_id":"eceq98","domain":"askculinary_test","upvote_ratio":0.97,"history":"Am I insane or does almond extract taste nothing like almonds? I have eaten a lot of almonds in my day, roasted and raw, and the flavor of almond extract is absolutely nowhere to be found in any almond I have ever eaten.  Am I missing something here?  I mean, i love the flavor but to me it's far more fruity and floral than anything I've ever tasted or smelled in an almond or almond flour or almond butter.","c_root_id_A":"fbb3bkd","c_root_id_B":"fbb28yq","created_at_utc_A":1576692420,"created_at_utc_B":1576691771,"score_A":27,"score_B":5,"human_ref_A":"Agreed. It tastes like maraschino cherries to me!","human_ref_B":"Yeah I made my husband a vanilla almond creamer for his coffee once and he SWORE I used cherries. Bitter almonds take on such tastes like apricot\/cherry\/almond depending what it's mixed with and who you ask, while sweet almond is the one most like actual almonds. You could always make some \"true\" almond extract at home as well if you need that true taste!","labels":1,"seconds_difference":649.0,"score_ratio":5.4}
{"post_id":"eceq98","domain":"askculinary_test","upvote_ratio":0.97,"history":"Am I insane or does almond extract taste nothing like almonds? I have eaten a lot of almonds in my day, roasted and raw, and the flavor of almond extract is absolutely nowhere to be found in any almond I have ever eaten.  Am I missing something here?  I mean, i love the flavor but to me it's far more fruity and floral than anything I've ever tasted or smelled in an almond or almond flour or almond butter.","c_root_id_A":"fbb4a8n","c_root_id_B":"fbaznq0","created_at_utc_A":1576693003,"created_at_utc_B":1576690218,"score_A":14,"score_B":13,"human_ref_A":"I have a friend who works for an almond distribution company. She once brought me a bag of a type of almond that you don't commonly see. I think they were Aldrich? (Typical eating almonds are called nonpareil.) They tasted exactly like almond extract. They were delicious.","human_ref_B":"Lol. This conversation comes up every few months.   You might appreciate some details here:  https:\/\/www.reddit.com\/r\/AskCulinary\/comments\/btc0dy\/why_doesnt_almond_butter_taste_like_almond_paste\/?utm_medium=android_app&utm_source=share  Edit: corrected link","labels":1,"seconds_difference":2785.0,"score_ratio":1.0769230769}
{"post_id":"eceq98","domain":"askculinary_test","upvote_ratio":0.97,"history":"Am I insane or does almond extract taste nothing like almonds? I have eaten a lot of almonds in my day, roasted and raw, and the flavor of almond extract is absolutely nowhere to be found in any almond I have ever eaten.  Am I missing something here?  I mean, i love the flavor but to me it's far more fruity and floral than anything I've ever tasted or smelled in an almond or almond flour or almond butter.","c_root_id_A":"fbaznq0","c_root_id_B":"fbayq7k","created_at_utc_A":1576690218,"created_at_utc_B":1576689649,"score_A":13,"score_B":11,"human_ref_A":"Lol. This conversation comes up every few months.   You might appreciate some details here:  https:\/\/www.reddit.com\/r\/AskCulinary\/comments\/btc0dy\/why_doesnt_almond_butter_taste_like_almond_paste\/?utm_medium=android_app&utm_source=share  Edit: corrected link","human_ref_B":"You know until I got Italian almonds from an organic supplier I would say the same thing. I will get the occasional almond that actually tastes like almond extract, but it's still rare. makes me feel happy when I do though.  Maybe the freshness matters?","labels":1,"seconds_difference":569.0,"score_ratio":1.1818181818}
{"post_id":"eceq98","domain":"askculinary_test","upvote_ratio":0.97,"history":"Am I insane or does almond extract taste nothing like almonds? I have eaten a lot of almonds in my day, roasted and raw, and the flavor of almond extract is absolutely nowhere to be found in any almond I have ever eaten.  Am I missing something here?  I mean, i love the flavor but to me it's far more fruity and floral than anything I've ever tasted or smelled in an almond or almond flour or almond butter.","c_root_id_A":"fbb4a8n","c_root_id_B":"fbayq7k","created_at_utc_A":1576693003,"created_at_utc_B":1576689649,"score_A":14,"score_B":11,"human_ref_A":"I have a friend who works for an almond distribution company. She once brought me a bag of a type of almond that you don't commonly see. I think they were Aldrich? (Typical eating almonds are called nonpareil.) They tasted exactly like almond extract. They were delicious.","human_ref_B":"You know until I got Italian almonds from an organic supplier I would say the same thing. I will get the occasional almond that actually tastes like almond extract, but it's still rare. makes me feel happy when I do though.  Maybe the freshness matters?","labels":1,"seconds_difference":3354.0,"score_ratio":1.2727272727}
{"post_id":"eceq98","domain":"askculinary_test","upvote_ratio":0.97,"history":"Am I insane or does almond extract taste nothing like almonds? I have eaten a lot of almonds in my day, roasted and raw, and the flavor of almond extract is absolutely nowhere to be found in any almond I have ever eaten.  Am I missing something here?  I mean, i love the flavor but to me it's far more fruity and floral than anything I've ever tasted or smelled in an almond or almond flour or almond butter.","c_root_id_A":"fbb4a8n","c_root_id_B":"fbb28yq","created_at_utc_A":1576693003,"created_at_utc_B":1576691771,"score_A":14,"score_B":5,"human_ref_A":"I have a friend who works for an almond distribution company. She once brought me a bag of a type of almond that you don't commonly see. I think they were Aldrich? (Typical eating almonds are called nonpareil.) They tasted exactly like almond extract. They were delicious.","human_ref_B":"Yeah I made my husband a vanilla almond creamer for his coffee once and he SWORE I used cherries. Bitter almonds take on such tastes like apricot\/cherry\/almond depending what it's mixed with and who you ask, while sweet almond is the one most like actual almonds. You could always make some \"true\" almond extract at home as well if you need that true taste!","labels":1,"seconds_difference":1232.0,"score_ratio":2.8}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitp1hy","c_root_id_B":"gitqrc2","created_at_utc_A":1610328633,"created_at_utc_B":1610329458,"score_A":196,"score_B":255,"human_ref_A":"We bought a house with an electric stove top and.... ugh, how I miss my flames.  Investing in some good quality pots and pans has helped.  It really is a matter of determining what really is medium, medium high, medium low heat. It takes time! Hang in there :)","human_ref_B":"Better pots and pans, and learn the \u201cturn off the heat\u201d means pick up the pot (hopefully the will be a cool spot to put it down)","labels":0,"seconds_difference":825.0,"score_ratio":1.3010204082}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitmlyq","c_root_id_B":"gitqrc2","created_at_utc_A":1610327443,"created_at_utc_B":1610329458,"score_A":74,"score_B":255,"human_ref_A":"It just takes a little time to adjust to an electric stove top. It certainly is possible to make excellent food on an electric stove.","human_ref_B":"Better pots and pans, and learn the \u201cturn off the heat\u201d means pick up the pot (hopefully the will be a cool spot to put it down)","labels":0,"seconds_difference":2015.0,"score_ratio":3.4459459459}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitq1da","c_root_id_B":"gitqrc2","created_at_utc_A":1610329124,"created_at_utc_B":1610329458,"score_A":49,"score_B":255,"human_ref_A":"Just in case you didn't know, those spiral elements can be removed and replaced if they stop working. Just pull on them to take them out.  The best thing you can do to make the performance better is to make sure that the heating elements are level (as in the pans sit flat). This means that oil or other fluids will not pool unevenly to one side of the pan.","human_ref_B":"Better pots and pans, and learn the \u201cturn off the heat\u201d means pick up the pot (hopefully the will be a cool spot to put it down)","labels":0,"seconds_difference":334.0,"score_ratio":5.2040816327}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitqrc2","c_root_id_B":"gitp3n6","created_at_utc_A":1610329458,"created_at_utc_B":1610328661,"score_A":255,"score_B":20,"human_ref_A":"Better pots and pans, and learn the \u201cturn off the heat\u201d means pick up the pot (hopefully the will be a cool spot to put it down)","human_ref_B":"You can also just buy a portable induction burner or two, keep it on the countertop if you have room.","labels":1,"seconds_difference":797.0,"score_ratio":12.75}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitp1hy","c_root_id_B":"gitmlyq","created_at_utc_A":1610328633,"created_at_utc_B":1610327443,"score_A":196,"score_B":74,"human_ref_A":"We bought a house with an electric stove top and.... ugh, how I miss my flames.  Investing in some good quality pots and pans has helped.  It really is a matter of determining what really is medium, medium high, medium low heat. It takes time! Hang in there :)","human_ref_B":"It just takes a little time to adjust to an electric stove top. It certainly is possible to make excellent food on an electric stove.","labels":1,"seconds_difference":1190.0,"score_ratio":2.6486486486}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitmlyq","c_root_id_B":"gitu316","created_at_utc_A":1610327443,"created_at_utc_B":1610330988,"score_A":74,"score_B":122,"human_ref_A":"It just takes a little time to adjust to an electric stove top. It certainly is possible to make excellent food on an electric stove.","human_ref_B":"I've basically cooked on nothing but electric stoves (chronic renter) and really once you've adjusted to the individual stove it's not that bad. A bit more juggling involved than on gas or induction but it's not as bad as the \"gas or nothing\" crowd make it seem.","labels":0,"seconds_difference":3545.0,"score_ratio":1.6486486486}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitq1da","c_root_id_B":"gitu316","created_at_utc_A":1610329124,"created_at_utc_B":1610330988,"score_A":49,"score_B":122,"human_ref_A":"Just in case you didn't know, those spiral elements can be removed and replaced if they stop working. Just pull on them to take them out.  The best thing you can do to make the performance better is to make sure that the heating elements are level (as in the pans sit flat). This means that oil or other fluids will not pool unevenly to one side of the pan.","human_ref_B":"I've basically cooked on nothing but electric stoves (chronic renter) and really once you've adjusted to the individual stove it's not that bad. A bit more juggling involved than on gas or induction but it's not as bad as the \"gas or nothing\" crowd make it seem.","labels":0,"seconds_difference":1864.0,"score_ratio":2.4897959184}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitp3n6","c_root_id_B":"gitu316","created_at_utc_A":1610328661,"created_at_utc_B":1610330988,"score_A":20,"score_B":122,"human_ref_A":"You can also just buy a portable induction burner or two, keep it on the countertop if you have room.","human_ref_B":"I've basically cooked on nothing but electric stoves (chronic renter) and really once you've adjusted to the individual stove it's not that bad. A bit more juggling involved than on gas or induction but it's not as bad as the \"gas or nothing\" crowd make it seem.","labels":0,"seconds_difference":2327.0,"score_ratio":6.1}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitu316","c_root_id_B":"gitsr4i","created_at_utc_A":1610330988,"created_at_utc_B":1610330348,"score_A":122,"score_B":13,"human_ref_A":"I've basically cooked on nothing but electric stoves (chronic renter) and really once you've adjusted to the individual stove it's not that bad. A bit more juggling involved than on gas or induction but it's not as bad as the \"gas or nothing\" crowd make it seem.","human_ref_B":"Get cast iron pans\u2014I love to cook and my spirals work well. You just have to get used to it.","labels":1,"seconds_difference":640.0,"score_ratio":9.3846153846}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitsatf","c_root_id_B":"gitu316","created_at_utc_A":1610330133,"created_at_utc_B":1610330988,"score_A":10,"score_B":122,"human_ref_A":"You just have to get used to the stovetop being slow to change temp. If you need to cut the heat you need to remember to take the pan off the stove. You can still make great food with coil stoves; Julia Child used a coil stove in all her shows iirc.  You can get an induction cooktop if you want to experiment, but frankly I prefer coil over induction because the temperature gradients between the center and the edges of the cooking surface aren\u2019t as drastic. Still, if you need high heat fast (boiling water quickly or something) induction can do that for you.","human_ref_B":"I've basically cooked on nothing but electric stoves (chronic renter) and really once you've adjusted to the individual stove it's not that bad. A bit more juggling involved than on gas or induction but it's not as bad as the \"gas or nothing\" crowd make it seem.","labels":0,"seconds_difference":855.0,"score_ratio":12.2}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitq1da","c_root_id_B":"gitp3n6","created_at_utc_A":1610329124,"created_at_utc_B":1610328661,"score_A":49,"score_B":20,"human_ref_A":"Just in case you didn't know, those spiral elements can be removed and replaced if they stop working. Just pull on them to take them out.  The best thing you can do to make the performance better is to make sure that the heating elements are level (as in the pans sit flat). This means that oil or other fluids will not pool unevenly to one side of the pan.","human_ref_B":"You can also just buy a portable induction burner or two, keep it on the countertop if you have room.","labels":1,"seconds_difference":463.0,"score_ratio":2.45}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitzcus","c_root_id_B":"gitp3n6","created_at_utc_A":1610333599,"created_at_utc_B":1610328661,"score_A":25,"score_B":20,"human_ref_A":"To be honest, if I can\u2019t have a gas cooktop I would want spiral over glass. I am not crazy about glass.","human_ref_B":"You can also just buy a portable induction burner or two, keep it on the countertop if you have room.","labels":1,"seconds_difference":4938.0,"score_ratio":1.25}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitsr4i","c_root_id_B":"gitzcus","created_at_utc_A":1610330348,"created_at_utc_B":1610333599,"score_A":13,"score_B":25,"human_ref_A":"Get cast iron pans\u2014I love to cook and my spirals work well. You just have to get used to it.","human_ref_B":"To be honest, if I can\u2019t have a gas cooktop I would want spiral over glass. I am not crazy about glass.","labels":0,"seconds_difference":3251.0,"score_ratio":1.9230769231}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitsatf","c_root_id_B":"gitzcus","created_at_utc_A":1610330133,"created_at_utc_B":1610333599,"score_A":10,"score_B":25,"human_ref_A":"You just have to get used to the stovetop being slow to change temp. If you need to cut the heat you need to remember to take the pan off the stove. You can still make great food with coil stoves; Julia Child used a coil stove in all her shows iirc.  You can get an induction cooktop if you want to experiment, but frankly I prefer coil over induction because the temperature gradients between the center and the edges of the cooking surface aren\u2019t as drastic. Still, if you need high heat fast (boiling water quickly or something) induction can do that for you.","human_ref_B":"To be honest, if I can\u2019t have a gas cooktop I would want spiral over glass. I am not crazy about glass.","labels":0,"seconds_difference":3466.0,"score_ratio":2.5}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitsatf","c_root_id_B":"gitsr4i","created_at_utc_A":1610330133,"created_at_utc_B":1610330348,"score_A":10,"score_B":13,"human_ref_A":"You just have to get used to the stovetop being slow to change temp. If you need to cut the heat you need to remember to take the pan off the stove. You can still make great food with coil stoves; Julia Child used a coil stove in all her shows iirc.  You can get an induction cooktop if you want to experiment, but frankly I prefer coil over induction because the temperature gradients between the center and the edges of the cooking surface aren\u2019t as drastic. Still, if you need high heat fast (boiling water quickly or something) induction can do that for you.","human_ref_B":"Get cast iron pans\u2014I love to cook and my spirals work well. You just have to get used to it.","labels":0,"seconds_difference":215.0,"score_ratio":1.3}
{"post_id":"kurnh7","domain":"askculinary_test","upvote_ratio":0.97,"history":"I'm not a foodie, but my new wife is. Anything I can do to make spiral electric stove tops a better residential cooking experience? Are there replacement spiral stove tops that work better than others? Or is there an added accessory I can add to the stove top so that they work \"better\"?  We are renting in an apartment high-rise, so no chance of extending the gas lines and replacing the stove.","c_root_id_A":"gitsatf","c_root_id_B":"giuix2m","created_at_utc_A":1610330133,"created_at_utc_B":1610344899,"score_A":10,"score_B":12,"human_ref_A":"You just have to get used to the stovetop being slow to change temp. If you need to cut the heat you need to remember to take the pan off the stove. You can still make great food with coil stoves; Julia Child used a coil stove in all her shows iirc.  You can get an induction cooktop if you want to experiment, but frankly I prefer coil over induction because the temperature gradients between the center and the edges of the cooking surface aren\u2019t as drastic. Still, if you need high heat fast (boiling water quickly or something) induction can do that for you.","human_ref_B":"Lots of suggestions here for better cookware, but focusing on your electric range, you can replace those coils for **Smart Burners** which provide even heat distribution and a level cooking experience (in addition to other benefits like safety\/excessively high temperature limit). The only downside might be that it takes a little longer to heat up vs. regular coils, but for me, the benefits of evenly cooking food and not having a tilting pan have far outweighed waiting that additional 2 minutes for my pan to get hot.  If you're going to get a portable burner, might as well make it a gas one IMO.","labels":0,"seconds_difference":14766.0,"score_ratio":1.2}
{"post_id":"hdfdvd","domain":"askculinary_test","upvote_ratio":0.98,"history":"Risotto in restaurants So I'm a pretty accomplished home cook and I make a good risotto.  When I do this, it's pretty time intensive, taking at least 35 or 45 minutes.    My question is, how do they shortcut this time in restaurants and on shows like Hells Kitchen?","c_root_id_A":"fvkyl1x","c_root_id_B":"fvlb8ny","created_at_utc_A":1592779769,"created_at_utc_B":1592787505,"score_A":7,"score_B":219,"human_ref_A":"I dont own one but I've heard people can get good results from pressure cookers.   In restaurants it is par cooked though as mentioned.","human_ref_B":"There are a couple of ways that it is done, depending on the quality of the restaurant and it\u2019s chefs, and also the volume of dinners served.   For starters, risotto doesn\u2019t take 45 minutes to cook. The recipe might take a home cook 45 minutes from start to finish. But in a restaurant, with already prepped ingredients, and much more powerful cooking equipment, you really only have about 15 minutes of boil time. Give or take.   Method 1: The most common method. Par-cooking. Cooking a large batch of risotto about 75% of the way, and then cooling it down. It is reheated in individual portions to order by cooking it quickly in a saut\u00e9 pan and adding some liquid, like stock or cream.   Method 2: The large volume method. For large volume places that will go through a lot of risotto consistently, they\u2019ll often just start a new batch two or three times a night. A big batch is made, and left hot to serve. When it gets low, and new batch is started with enough time to be ready.   Method 3: The authentic method. Smaller and higher end fine dining restaurants may make each individual order as it comes into the kitchen. Because everything is prepped before hand, it\u2019s a 15-20 minute cooking time, and can easily fit within the constraints of a fine dining meal\u2019s timing.","labels":0,"seconds_difference":7736.0,"score_ratio":31.2857142857}
{"post_id":"hdfdvd","domain":"askculinary_test","upvote_ratio":0.98,"history":"Risotto in restaurants So I'm a pretty accomplished home cook and I make a good risotto.  When I do this, it's pretty time intensive, taking at least 35 or 45 minutes.    My question is, how do they shortcut this time in restaurants and on shows like Hells Kitchen?","c_root_id_A":"fvlbzlr","c_root_id_B":"fvkyl1x","created_at_utc_A":1592787980,"created_at_utc_B":1592779769,"score_A":45,"score_B":7,"human_ref_A":"Aa this is my forte. As others stated. The only way to cut the time is by cooking it before hand.   Remember rice and pasta will continue the process even after its cold. So if you want to keep it as near al dente as possible. I suggest to cook for half the time it requires.   Risotto's rice usually takes about 15 minutes to cook fully so you do.  7 minutes pre cotto and cook the rest tomorrow.   Or if you plan to make it the same day boil it for 10 minutes and 5 in pan with the sauce.  Just water and some salt.   Dont forget to stirr it from time to time so it doesnt get stuck. When you finish throw it to the largest sheet pan you have so it gets cold quickly pour some olive oil over rice snd stir it with an spoon to prevent sticking.   Yea thats it. Ill throw another tip for you. When cooking it make sure the water\/broth you add in is boiling hot. Risotto wont add mass and get as creamy if you dont do this.   Dm me if you want any more info","human_ref_B":"I dont own one but I've heard people can get good results from pressure cookers.   In restaurants it is par cooked though as mentioned.","labels":1,"seconds_difference":8211.0,"score_ratio":6.4285714286}
{"post_id":"hdfdvd","domain":"askculinary_test","upvote_ratio":0.98,"history":"Risotto in restaurants So I'm a pretty accomplished home cook and I make a good risotto.  When I do this, it's pretty time intensive, taking at least 35 or 45 minutes.    My question is, how do they shortcut this time in restaurants and on shows like Hells Kitchen?","c_root_id_A":"fvkyl1x","c_root_id_B":"fvlikms","created_at_utc_A":1592779769,"created_at_utc_B":1592792174,"score_A":7,"score_B":8,"human_ref_A":"I dont own one but I've heard people can get good results from pressure cookers.   In restaurants it is par cooked though as mentioned.","human_ref_B":"I\u2019ve made excellent risotto in 10 minutes using a pressure cooker and carnaroli rice.","labels":0,"seconds_difference":12405.0,"score_ratio":1.1428571429}
{"post_id":"i78hw8","domain":"askculinary_test","upvote_ratio":0.97,"history":"What is the term for a small, complimentary pastry\/treat given at the end of a meal for diners to take home? Looked it up and came up with 'entremet' but I'm certain this is not the term I am looking for. Thanks for the help!","c_root_id_A":"g10manf","c_root_id_B":"g10luya","created_at_utc_A":1597083061,"created_at_utc_B":1597082850,"score_A":110,"score_B":21,"human_ref_A":"In Turkish this is called \"di\u015f kiras\u0131\", which literally translates to \"tooth rent.\"","human_ref_B":"So a mignardise is a kind of lagniappe?","labels":1,"seconds_difference":211.0,"score_ratio":5.2380952381}
{"post_id":"i78hw8","domain":"askculinary_test","upvote_ratio":0.97,"history":"What is the term for a small, complimentary pastry\/treat given at the end of a meal for diners to take home? Looked it up and came up with 'entremet' but I'm certain this is not the term I am looking for. Thanks for the help!","c_root_id_A":"g10x8w2","c_root_id_B":"g10o2xd","created_at_utc_A":1597088322,"created_at_utc_B":1597083926,"score_A":80,"score_B":64,"human_ref_A":"Lagniappe: A small unexpected gift presented to a customer upon the completion of the purchase.","human_ref_B":"Fortune cookie \ud83e\udd60 duh","labels":1,"seconds_difference":4396.0,"score_ratio":1.25}
{"post_id":"i78hw8","domain":"askculinary_test","upvote_ratio":0.97,"history":"What is the term for a small, complimentary pastry\/treat given at the end of a meal for diners to take home? Looked it up and came up with 'entremet' but I'm certain this is not the term I am looking for. Thanks for the help!","c_root_id_A":"g10x8w2","c_root_id_B":"g10luya","created_at_utc_A":1597088322,"created_at_utc_B":1597082850,"score_A":80,"score_B":21,"human_ref_A":"Lagniappe: A small unexpected gift presented to a customer upon the completion of the purchase.","human_ref_B":"So a mignardise is a kind of lagniappe?","labels":1,"seconds_difference":5472.0,"score_ratio":3.8095238095}
{"post_id":"i78hw8","domain":"askculinary_test","upvote_ratio":0.97,"history":"What is the term for a small, complimentary pastry\/treat given at the end of a meal for diners to take home? Looked it up and came up with 'entremet' but I'm certain this is not the term I am looking for. Thanks for the help!","c_root_id_A":"g10x8w2","c_root_id_B":"g10wbpz","created_at_utc_A":1597088322,"created_at_utc_B":1597087881,"score_A":80,"score_B":20,"human_ref_A":"Lagniappe: A small unexpected gift presented to a customer upon the completion of the purchase.","human_ref_B":"I work in fine dining. It\u2019s just called a take home gift, there\u2019s no real official name for it since it\u2019s not something that is printed on the menu, the server just gives it to the guests before they leave. It\u2019s not mignardise like other people have been suggesting because those are meant to be eaten at the restaurant, after the dessert courses. Also, the take home gift is normally comprised of something to be eaten the next morning or day like a muffin or granola so that the guest is still thinking of the restaurant long after they\u2019ve left.","labels":1,"seconds_difference":441.0,"score_ratio":4.0}
{"post_id":"i78hw8","domain":"askculinary_test","upvote_ratio":0.97,"history":"What is the term for a small, complimentary pastry\/treat given at the end of a meal for diners to take home? Looked it up and came up with 'entremet' but I'm certain this is not the term I am looking for. Thanks for the help!","c_root_id_A":"g10x8w2","c_root_id_B":"g10mlph","created_at_utc_A":1597088322,"created_at_utc_B":1597083209,"score_A":80,"score_B":10,"human_ref_A":"Lagniappe: A small unexpected gift presented to a customer upon the completion of the purchase.","human_ref_B":"Does anyone know if there's a name for a similar concept where they give you a small bottle of amaro at the end to take home? I've seen this at fancy places in London and also some Japanese restaurants that serve sake.","labels":1,"seconds_difference":5113.0,"score_ratio":8.0}
{"post_id":"i78hw8","domain":"askculinary_test","upvote_ratio":0.97,"history":"What is the term for a small, complimentary pastry\/treat given at the end of a meal for diners to take home? Looked it up and came up with 'entremet' but I'm certain this is not the term I am looking for. Thanks for the help!","c_root_id_A":"g10o2xd","c_root_id_B":"g10luya","created_at_utc_A":1597083926,"created_at_utc_B":1597082850,"score_A":64,"score_B":21,"human_ref_A":"Fortune cookie \ud83e\udd60 duh","human_ref_B":"So a mignardise is a kind of lagniappe?","labels":1,"seconds_difference":1076.0,"score_ratio":3.0476190476}
{"post_id":"i78hw8","domain":"askculinary_test","upvote_ratio":0.97,"history":"What is the term for a small, complimentary pastry\/treat given at the end of a meal for diners to take home? Looked it up and came up with 'entremet' but I'm certain this is not the term I am looking for. Thanks for the help!","c_root_id_A":"g10o2xd","c_root_id_B":"g10mlph","created_at_utc_A":1597083926,"created_at_utc_B":1597083209,"score_A":64,"score_B":10,"human_ref_A":"Fortune cookie \ud83e\udd60 duh","human_ref_B":"Does anyone know if there's a name for a similar concept where they give you a small bottle of amaro at the end to take home? I've seen this at fancy places in London and also some Japanese restaurants that serve sake.","labels":1,"seconds_difference":717.0,"score_ratio":6.4}
{"post_id":"i78hw8","domain":"askculinary_test","upvote_ratio":0.97,"history":"What is the term for a small, complimentary pastry\/treat given at the end of a meal for diners to take home? Looked it up and came up with 'entremet' but I'm certain this is not the term I am looking for. Thanks for the help!","c_root_id_A":"g10mlph","c_root_id_B":"g10wbpz","created_at_utc_A":1597083209,"created_at_utc_B":1597087881,"score_A":10,"score_B":20,"human_ref_A":"Does anyone know if there's a name for a similar concept where they give you a small bottle of amaro at the end to take home? I've seen this at fancy places in London and also some Japanese restaurants that serve sake.","human_ref_B":"I work in fine dining. It\u2019s just called a take home gift, there\u2019s no real official name for it since it\u2019s not something that is printed on the menu, the server just gives it to the guests before they leave. It\u2019s not mignardise like other people have been suggesting because those are meant to be eaten at the restaurant, after the dessert courses. Also, the take home gift is normally comprised of something to be eaten the next morning or day like a muffin or granola so that the guest is still thinking of the restaurant long after they\u2019ve left.","labels":0,"seconds_difference":4672.0,"score_ratio":2.0}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"im9vbew","c_root_id_B":"im9r8ce","created_at_utc_A":1661790596,"created_at_utc_B":1661788967,"score_A":645,"score_B":348,"human_ref_A":"Steak au Poivre without a seared black pepper crust?   That\u2019s just, steak with salt and pepper on the table.","human_ref_B":"Pepper does burn, yes. I do it anyways. Tastes great to me, though I do go for a coarser grind. If you don't like the flavor, do it after.","labels":1,"seconds_difference":1629.0,"score_ratio":1.8534482759}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"im9zkja","c_root_id_B":"imaeb6l","created_at_utc_A":1661792265,"created_at_utc_B":1661798102,"score_A":36,"score_B":119,"human_ref_A":"Depends on a lot of factors.  How coarse do you grind the pepper? How are you searing the meat?  How long of a sear and did you use ample oil?  How fresh are the peppercorns?  I will say I like the flavor of them toasted, provided you use enough oil, grind them coarsely, and aren't cooking using an extreme direct heat method such as a caveman steak or a blowtorch.  The steam let off by the meat cooking as you sear usually does a lot to stop them burning, as does a healthy amount of oil (as that helps even out the heat at the surface so that the heat can transfer past the peppercorns into the steak)","human_ref_B":"Coarsely ground, not really.  Fine ground pepper that you buy in supermarkets might. But dont buy that, its terrible.","labels":0,"seconds_difference":5837.0,"score_ratio":3.3055555556}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"im9w6yj","c_root_id_B":"imaeb6l","created_at_utc_A":1661790940,"created_at_utc_B":1661798102,"score_A":16,"score_B":119,"human_ref_A":"Use coarser grind pepper, it'll burn less.  Also, if you burn something the heat is too high.  If you want to use high heat for your steak, season as late as possible.","human_ref_B":"Coarsely ground, not really.  Fine ground pepper that you buy in supermarkets might. But dont buy that, its terrible.","labels":0,"seconds_difference":7162.0,"score_ratio":7.4375}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"im9y3gx","c_root_id_B":"imaeb6l","created_at_utc_A":1661791691,"created_at_utc_B":1661798102,"score_A":17,"score_B":119,"human_ref_A":"Ethan Chlebowski tested this on his channel: https:\/\/youtu.be\/97Z25raO9X4","human_ref_B":"Coarsely ground, not really.  Fine ground pepper that you buy in supermarkets might. But dont buy that, its terrible.","labels":0,"seconds_difference":6411.0,"score_ratio":7.0}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"imaeb6l","c_root_id_B":"ima2rk8","created_at_utc_A":1661798102,"created_at_utc_B":1661793510,"score_A":119,"score_B":10,"human_ref_A":"Coarsely ground, not really.  Fine ground pepper that you buy in supermarkets might. But dont buy that, its terrible.","human_ref_B":"For me searing black pepper diminishes the spicy hot and adds great flavor.  I do this with chicken (both thighs and breasts (don\u2019t over cook)) and it\u2019s one of our fav dishes: salt and pepper then sear (leave it sear completely).","labels":1,"seconds_difference":4592.0,"score_ratio":11.9}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"im9zkja","c_root_id_B":"imafneq","created_at_utc_A":1661792265,"created_at_utc_B":1661798653,"score_A":36,"score_B":76,"human_ref_A":"Depends on a lot of factors.  How coarse do you grind the pepper? How are you searing the meat?  How long of a sear and did you use ample oil?  How fresh are the peppercorns?  I will say I like the flavor of them toasted, provided you use enough oil, grind them coarsely, and aren't cooking using an extreme direct heat method such as a caveman steak or a blowtorch.  The steam let off by the meat cooking as you sear usually does a lot to stop them burning, as does a healthy amount of oil (as that helps even out the heat at the surface so that the heat can transfer past the peppercorns into the steak)","human_ref_B":"I call bs on that. I've been cooking fine dining for 20 years and I've always seasoned with salt and pepper before cooking or searing and I've never felt like the pepper was burnt. I'm a head chef of an Italian place now and our carbonara gets fresh cracked black pepper right into the sizzling bacon fat to bloom before adding pasta and making the sauce. That's the classic way and it's delicious. All spices will burn obviously but in my experience I've never felt like black pepper burns any easier than other spices.","labels":0,"seconds_difference":6388.0,"score_ratio":2.1111111111}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"im9w6yj","c_root_id_B":"imafneq","created_at_utc_A":1661790940,"created_at_utc_B":1661798653,"score_A":16,"score_B":76,"human_ref_A":"Use coarser grind pepper, it'll burn less.  Also, if you burn something the heat is too high.  If you want to use high heat for your steak, season as late as possible.","human_ref_B":"I call bs on that. I've been cooking fine dining for 20 years and I've always seasoned with salt and pepper before cooking or searing and I've never felt like the pepper was burnt. I'm a head chef of an Italian place now and our carbonara gets fresh cracked black pepper right into the sizzling bacon fat to bloom before adding pasta and making the sauce. That's the classic way and it's delicious. All spices will burn obviously but in my experience I've never felt like black pepper burns any easier than other spices.","labels":0,"seconds_difference":7713.0,"score_ratio":4.75}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"imafneq","c_root_id_B":"im9y3gx","created_at_utc_A":1661798653,"created_at_utc_B":1661791691,"score_A":76,"score_B":17,"human_ref_A":"I call bs on that. I've been cooking fine dining for 20 years and I've always seasoned with salt and pepper before cooking or searing and I've never felt like the pepper was burnt. I'm a head chef of an Italian place now and our carbonara gets fresh cracked black pepper right into the sizzling bacon fat to bloom before adding pasta and making the sauce. That's the classic way and it's delicious. All spices will burn obviously but in my experience I've never felt like black pepper burns any easier than other spices.","human_ref_B":"Ethan Chlebowski tested this on his channel: https:\/\/youtu.be\/97Z25raO9X4","labels":1,"seconds_difference":6962.0,"score_ratio":4.4705882353}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"imafneq","c_root_id_B":"ima2rk8","created_at_utc_A":1661798653,"created_at_utc_B":1661793510,"score_A":76,"score_B":10,"human_ref_A":"I call bs on that. I've been cooking fine dining for 20 years and I've always seasoned with salt and pepper before cooking or searing and I've never felt like the pepper was burnt. I'm a head chef of an Italian place now and our carbonara gets fresh cracked black pepper right into the sizzling bacon fat to bloom before adding pasta and making the sauce. That's the classic way and it's delicious. All spices will burn obviously but in my experience I've never felt like black pepper burns any easier than other spices.","human_ref_B":"For me searing black pepper diminishes the spicy hot and adds great flavor.  I do this with chicken (both thighs and breasts (don\u2019t over cook)) and it\u2019s one of our fav dishes: salt and pepper then sear (leave it sear completely).","labels":1,"seconds_difference":5143.0,"score_ratio":7.6}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"im9zkja","c_root_id_B":"im9w6yj","created_at_utc_A":1661792265,"created_at_utc_B":1661790940,"score_A":36,"score_B":16,"human_ref_A":"Depends on a lot of factors.  How coarse do you grind the pepper? How are you searing the meat?  How long of a sear and did you use ample oil?  How fresh are the peppercorns?  I will say I like the flavor of them toasted, provided you use enough oil, grind them coarsely, and aren't cooking using an extreme direct heat method such as a caveman steak or a blowtorch.  The steam let off by the meat cooking as you sear usually does a lot to stop them burning, as does a healthy amount of oil (as that helps even out the heat at the surface so that the heat can transfer past the peppercorns into the steak)","human_ref_B":"Use coarser grind pepper, it'll burn less.  Also, if you burn something the heat is too high.  If you want to use high heat for your steak, season as late as possible.","labels":1,"seconds_difference":1325.0,"score_ratio":2.25}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"im9y3gx","c_root_id_B":"im9zkja","created_at_utc_A":1661791691,"created_at_utc_B":1661792265,"score_A":17,"score_B":36,"human_ref_A":"Ethan Chlebowski tested this on his channel: https:\/\/youtu.be\/97Z25raO9X4","human_ref_B":"Depends on a lot of factors.  How coarse do you grind the pepper? How are you searing the meat?  How long of a sear and did you use ample oil?  How fresh are the peppercorns?  I will say I like the flavor of them toasted, provided you use enough oil, grind them coarsely, and aren't cooking using an extreme direct heat method such as a caveman steak or a blowtorch.  The steam let off by the meat cooking as you sear usually does a lot to stop them burning, as does a healthy amount of oil (as that helps even out the heat at the surface so that the heat can transfer past the peppercorns into the steak)","labels":0,"seconds_difference":574.0,"score_ratio":2.1176470588}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"im9w6yj","c_root_id_B":"im9y3gx","created_at_utc_A":1661790940,"created_at_utc_B":1661791691,"score_A":16,"score_B":17,"human_ref_A":"Use coarser grind pepper, it'll burn less.  Also, if you burn something the heat is too high.  If you want to use high heat for your steak, season as late as possible.","human_ref_B":"Ethan Chlebowski tested this on his channel: https:\/\/youtu.be\/97Z25raO9X4","labels":0,"seconds_difference":751.0,"score_ratio":1.0625}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"im9w6yj","c_root_id_B":"imal0vo","created_at_utc_A":1661790940,"created_at_utc_B":1661800893,"score_A":16,"score_B":17,"human_ref_A":"Use coarser grind pepper, it'll burn less.  Also, if you burn something the heat is too high.  If you want to use high heat for your steak, season as late as possible.","human_ref_B":"I don't burn my steaks, and have found (so far) that pressing the pre-sear pepper into the meat lets the meat protect the pepper.  I oil the meat rather than the pan, and sear at 600F-800F according to my infrared thermometer. Unless I burn the meat, I don't burn the pepper.","labels":0,"seconds_difference":9953.0,"score_ratio":1.0625}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"imal0vo","c_root_id_B":"ima2rk8","created_at_utc_A":1661800893,"created_at_utc_B":1661793510,"score_A":17,"score_B":10,"human_ref_A":"I don't burn my steaks, and have found (so far) that pressing the pre-sear pepper into the meat lets the meat protect the pepper.  I oil the meat rather than the pan, and sear at 600F-800F according to my infrared thermometer. Unless I burn the meat, I don't burn the pepper.","human_ref_B":"For me searing black pepper diminishes the spicy hot and adds great flavor.  I do this with chicken (both thighs and breasts (don\u2019t over cook)) and it\u2019s one of our fav dishes: salt and pepper then sear (leave it sear completely).","labels":1,"seconds_difference":7383.0,"score_ratio":1.7}
{"post_id":"x0saig","domain":"askculinary_test","upvote_ratio":0.92,"history":"Is it true black pepper burns easily so you shouldn't season meat you intend to sear with it, and add it afterwards? I saw on a random TikTok someone say they don't use black pepper on steak before searing it because the black pepper just burns.","c_root_id_A":"imanklz","c_root_id_B":"ima2rk8","created_at_utc_A":1661801958,"created_at_utc_B":1661793510,"score_A":13,"score_B":10,"human_ref_A":"I think that TikToker was talking out of the a$$. Seriously, we have been searing meat with pepper on it for centuries and it's delicious. It doesn't work that way!","human_ref_B":"For me searing black pepper diminishes the spicy hot and adds great flavor.  I do this with chicken (both thighs and breasts (don\u2019t over cook)) and it\u2019s one of our fav dishes: salt and pepper then sear (leave it sear completely).","labels":1,"seconds_difference":8448.0,"score_ratio":1.3}
{"post_id":"hat2qy","domain":"askculinary_test","upvote_ratio":0.97,"history":"Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove?","c_root_id_A":"fv4ygaf","c_root_id_B":"fv4pm3z","created_at_utc_A":1592411903,"created_at_utc_B":1592407559,"score_A":223,"score_B":25,"human_ref_A":"Recipe says \"2 cloves of garlic.\" I use 7 cloves. And maybe some garlic powder.","human_ref_B":"Most likely yes, depending on the recipe. Obviously fresh garlic has a different taste, but the result will still probably be tasty.   I have never in my life added the recommended amount of garlic to a dish, so I\u2019m not sure about substitution amounts. Maybe start with a teaspoon and adjust from there?","labels":1,"seconds_difference":4344.0,"score_ratio":8.92}
{"post_id":"hat2qy","domain":"askculinary_test","upvote_ratio":0.97,"history":"Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove?","c_root_id_A":"fv50n7u","c_root_id_B":"fv6h1j3","created_at_utc_A":1592412964,"created_at_utc_B":1592438169,"score_A":17,"score_B":25,"human_ref_A":"1\/2 teaspoon is equivalent to 1 clove.","human_ref_B":"Why is everyone here treating garlic like 'one clove' is a sensible unit of measurement to begin with? I've seen them vary in size by an order of magnitude.","labels":0,"seconds_difference":25205.0,"score_ratio":1.4705882353}
{"post_id":"hat2qy","domain":"askculinary_test","upvote_ratio":0.97,"history":"Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove?","c_root_id_A":"fv57mln","c_root_id_B":"fv6h1j3","created_at_utc_A":1592416316,"created_at_utc_B":1592438169,"score_A":9,"score_B":25,"human_ref_A":"Not really, garlic cloves\/paste\/minced is completely different from garlic powder.  You can do it in a pinch but it won't be anything like using actual garlic","human_ref_B":"Why is everyone here treating garlic like 'one clove' is a sensible unit of measurement to begin with? I've seen them vary in size by an order of magnitude.","labels":0,"seconds_difference":21853.0,"score_ratio":2.7777777778}
{"post_id":"hat2qy","domain":"askculinary_test","upvote_ratio":0.97,"history":"Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove?","c_root_id_A":"fv6h1j3","c_root_id_B":"fv5o3lc","created_at_utc_A":1592438169,"created_at_utc_B":1592423658,"score_A":25,"score_B":10,"human_ref_A":"Why is everyone here treating garlic like 'one clove' is a sensible unit of measurement to begin with? I've seen them vary in size by an order of magnitude.","human_ref_B":"I can't stand the flavour of garlic powder, it tastes like very old garlic, which I guess it is.  I do love garlic, though. Especially the kinds with the slightly reddish hue, which have a very distinct flavour","labels":1,"seconds_difference":14511.0,"score_ratio":2.5}
{"post_id":"hat2qy","domain":"askculinary_test","upvote_ratio":0.97,"history":"Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove?","c_root_id_A":"fv6h1j3","c_root_id_B":"fv5qm29","created_at_utc_A":1592438169,"created_at_utc_B":1592424782,"score_A":25,"score_B":6,"human_ref_A":"Why is everyone here treating garlic like 'one clove' is a sensible unit of measurement to begin with? I've seen them vary in size by an order of magnitude.","human_ref_B":"It would be wrong to consider the two to be absolutely interchangeable, but I can't think of a single dish that would be ruined by the substitution.","labels":1,"seconds_difference":13387.0,"score_ratio":4.1666666667}
{"post_id":"hat2qy","domain":"askculinary_test","upvote_ratio":0.97,"history":"Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove?","c_root_id_A":"fv5ipzi","c_root_id_B":"fv6h1j3","created_at_utc_A":1592421337,"created_at_utc_B":1592438169,"score_A":3,"score_B":25,"human_ref_A":"In addition to what others have already said, keep in mind that garlic powder is dry while a clove is wet, so depending on the recipe there could be a difference other than flavor.","human_ref_B":"Why is everyone here treating garlic like 'one clove' is a sensible unit of measurement to begin with? I've seen them vary in size by an order of magnitude.","labels":0,"seconds_difference":16832.0,"score_ratio":8.3333333333}
{"post_id":"hat2qy","domain":"askculinary_test","upvote_ratio":0.97,"history":"Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove?","c_root_id_A":"fv5p6cu","c_root_id_B":"fv6h1j3","created_at_utc_A":1592424125,"created_at_utc_B":1592438169,"score_A":2,"score_B":25,"human_ref_A":"They aren't equivalent. When I think of substituting, I think of substituting one kind of citrus for another. Lime juice is a substitute for lemon juice, because they are mostly the same thing. Dried powder and fresh garlic can't really be used that way.  I would just treat the garlic powder as it's own thing, and add a little to the dish then taste to see how it goes.","human_ref_B":"Why is everyone here treating garlic like 'one clove' is a sensible unit of measurement to begin with? I've seen them vary in size by an order of magnitude.","labels":0,"seconds_difference":14044.0,"score_ratio":12.5}
{"post_id":"hat2qy","domain":"askculinary_test","upvote_ratio":0.97,"history":"Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove?","c_root_id_A":"fv5o3lc","c_root_id_B":"fv57mln","created_at_utc_A":1592423658,"created_at_utc_B":1592416316,"score_A":10,"score_B":9,"human_ref_A":"I can't stand the flavour of garlic powder, it tastes like very old garlic, which I guess it is.  I do love garlic, though. Especially the kinds with the slightly reddish hue, which have a very distinct flavour","human_ref_B":"Not really, garlic cloves\/paste\/minced is completely different from garlic powder.  You can do it in a pinch but it won't be anything like using actual garlic","labels":1,"seconds_difference":7342.0,"score_ratio":1.1111111111}
{"post_id":"hat2qy","domain":"askculinary_test","upvote_ratio":0.97,"history":"Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove?","c_root_id_A":"fv5o3lc","c_root_id_B":"fv5ipzi","created_at_utc_A":1592423658,"created_at_utc_B":1592421337,"score_A":10,"score_B":3,"human_ref_A":"I can't stand the flavour of garlic powder, it tastes like very old garlic, which I guess it is.  I do love garlic, though. Especially the kinds with the slightly reddish hue, which have a very distinct flavour","human_ref_B":"In addition to what others have already said, keep in mind that garlic powder is dry while a clove is wet, so depending on the recipe there could be a difference other than flavor.","labels":1,"seconds_difference":2321.0,"score_ratio":3.3333333333}
{"post_id":"hat2qy","domain":"askculinary_test","upvote_ratio":0.97,"history":"Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove?","c_root_id_A":"fv5ipzi","c_root_id_B":"fv5qm29","created_at_utc_A":1592421337,"created_at_utc_B":1592424782,"score_A":3,"score_B":6,"human_ref_A":"In addition to what others have already said, keep in mind that garlic powder is dry while a clove is wet, so depending on the recipe there could be a difference other than flavor.","human_ref_B":"It would be wrong to consider the two to be absolutely interchangeable, but I can't think of a single dish that would be ruined by the substitution.","labels":0,"seconds_difference":3445.0,"score_ratio":2.0}
{"post_id":"hat2qy","domain":"askculinary_test","upvote_ratio":0.97,"history":"Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove?","c_root_id_A":"fv5qm29","c_root_id_B":"fv5p6cu","created_at_utc_A":1592424782,"created_at_utc_B":1592424125,"score_A":6,"score_B":2,"human_ref_A":"It would be wrong to consider the two to be absolutely interchangeable, but I can't think of a single dish that would be ruined by the substitution.","human_ref_B":"They aren't equivalent. When I think of substituting, I think of substituting one kind of citrus for another. Lime juice is a substitute for lemon juice, because they are mostly the same thing. Dried powder and fresh garlic can't really be used that way.  I would just treat the garlic powder as it's own thing, and add a little to the dish then taste to see how it goes.","labels":1,"seconds_difference":657.0,"score_ratio":3.0}
{"post_id":"nm0ws6","domain":"askculinary_test","upvote_ratio":0.95,"history":"What is in things like raw garlic, mustard, horseradish, etc. that give them a spicy bite? I think it\u2019s pretty common knowledge that capsaicin is responsible for heat in peppers. The Scoval Scale is fairly well known, at least among a certain sect of the culinary world. But what gives garlic it\u2019s bite? Garlic is definitely spicy, even though it\u2019s a different spice. Sane with onions (obvious allium connection). Same with mustard and fennel seed and all sorts of things.  What gives non-pepper things their spice?","c_root_id_A":"gzlwi4e","c_root_id_B":"gzlzfr5","created_at_utc_A":1622096221,"created_at_utc_B":1622098636,"score_A":187,"score_B":363,"human_ref_A":"This  gives a decent rundown of various compounds responsible for \u201chot\u201d foods, other than capsaicin. Short answer, in mustard\/horseradish, it\u2019s Allyl Isothiocyanate, in onions\/garlic it\u2019s allicin and pyruvic acid (which reacts to create the compound that makes you cry).","human_ref_B":"In hot mustard, it's allyl isothiocyanate.  A kind of interesting thing: tolerance for capsaicin and tolerance for allyl isothiocyanate are entirely separate and unrelated. Thus, there are people who can eat insanely hot chilis but can't eat English mustard, and vice-versa; since they operate on totally different receptors tolerance for one does not translate to the other at all.","labels":0,"seconds_difference":2415.0,"score_ratio":1.9411764706}
{"post_id":"nm0ws6","domain":"askculinary_test","upvote_ratio":0.95,"history":"What is in things like raw garlic, mustard, horseradish, etc. that give them a spicy bite? I think it\u2019s pretty common knowledge that capsaicin is responsible for heat in peppers. The Scoval Scale is fairly well known, at least among a certain sect of the culinary world. But what gives garlic it\u2019s bite? Garlic is definitely spicy, even though it\u2019s a different spice. Sane with onions (obvious allium connection). Same with mustard and fennel seed and all sorts of things.  What gives non-pepper things their spice?","c_root_id_A":"gzlzfr5","c_root_id_B":"gzlz29y","created_at_utc_A":1622098636,"created_at_utc_B":1622098313,"score_A":363,"score_B":12,"human_ref_A":"In hot mustard, it's allyl isothiocyanate.  A kind of interesting thing: tolerance for capsaicin and tolerance for allyl isothiocyanate are entirely separate and unrelated. Thus, there are people who can eat insanely hot chilis but can't eat English mustard, and vice-versa; since they operate on totally different receptors tolerance for one does not translate to the other at all.","human_ref_B":"I doubt this answers your question, but in case you didn't know this about garlic, there's a germ (sprout) at the center of each clove that makes the garlic pungent with bite. Remove the germ and it's much more tolerable.","labels":1,"seconds_difference":323.0,"score_ratio":30.25}
{"post_id":"nm0ws6","domain":"askculinary_test","upvote_ratio":0.95,"history":"What is in things like raw garlic, mustard, horseradish, etc. that give them a spicy bite? I think it\u2019s pretty common knowledge that capsaicin is responsible for heat in peppers. The Scoval Scale is fairly well known, at least among a certain sect of the culinary world. But what gives garlic it\u2019s bite? Garlic is definitely spicy, even though it\u2019s a different spice. Sane with onions (obvious allium connection). Same with mustard and fennel seed and all sorts of things.  What gives non-pepper things their spice?","c_root_id_A":"gzlzfr5","c_root_id_B":"gzlvzap","created_at_utc_A":1622098636,"created_at_utc_B":1622095812,"score_A":363,"score_B":5,"human_ref_A":"In hot mustard, it's allyl isothiocyanate.  A kind of interesting thing: tolerance for capsaicin and tolerance for allyl isothiocyanate are entirely separate and unrelated. Thus, there are people who can eat insanely hot chilis but can't eat English mustard, and vice-versa; since they operate on totally different receptors tolerance for one does not translate to the other at all.","human_ref_B":"Allicin is the compound in garlic. Piperine is the peppercorn one. Don't know the others but I'm sure it's not hard to look up.","labels":1,"seconds_difference":2824.0,"score_ratio":72.6}
{"post_id":"nm0ws6","domain":"askculinary_test","upvote_ratio":0.95,"history":"What is in things like raw garlic, mustard, horseradish, etc. that give them a spicy bite? I think it\u2019s pretty common knowledge that capsaicin is responsible for heat in peppers. The Scoval Scale is fairly well known, at least among a certain sect of the culinary world. But what gives garlic it\u2019s bite? Garlic is definitely spicy, even though it\u2019s a different spice. Sane with onions (obvious allium connection). Same with mustard and fennel seed and all sorts of things.  What gives non-pepper things their spice?","c_root_id_A":"gzlvzap","c_root_id_B":"gzlwi4e","created_at_utc_A":1622095812,"created_at_utc_B":1622096221,"score_A":5,"score_B":187,"human_ref_A":"Allicin is the compound in garlic. Piperine is the peppercorn one. Don't know the others but I'm sure it's not hard to look up.","human_ref_B":"This  gives a decent rundown of various compounds responsible for \u201chot\u201d foods, other than capsaicin. Short answer, in mustard\/horseradish, it\u2019s Allyl Isothiocyanate, in onions\/garlic it\u2019s allicin and pyruvic acid (which reacts to create the compound that makes you cry).","labels":0,"seconds_difference":409.0,"score_ratio":37.4}
{"post_id":"nm0ws6","domain":"askculinary_test","upvote_ratio":0.95,"history":"What is in things like raw garlic, mustard, horseradish, etc. that give them a spicy bite? I think it\u2019s pretty common knowledge that capsaicin is responsible for heat in peppers. The Scoval Scale is fairly well known, at least among a certain sect of the culinary world. But what gives garlic it\u2019s bite? Garlic is definitely spicy, even though it\u2019s a different spice. Sane with onions (obvious allium connection). Same with mustard and fennel seed and all sorts of things.  What gives non-pepper things their spice?","c_root_id_A":"gzmzmg4","c_root_id_B":"gzlz29y","created_at_utc_A":1622124624,"created_at_utc_B":1622098313,"score_A":54,"score_B":12,"human_ref_A":"**Source chemicals responsible for hot and spicy tastes**  * Chile Pepper: Capsaicin * Mustard\/Horseradish: Allyl Isothiocyanate * Onions\/Garlic: Allicin and Pyruvic Acid * Ginger: Gingerol * Black Pepper: Piperine * Sichuan Peppercorn: Hydroxy-Alpha-Sanshool","human_ref_B":"I doubt this answers your question, but in case you didn't know this about garlic, there's a germ (sprout) at the center of each clove that makes the garlic pungent with bite. Remove the germ and it's much more tolerable.","labels":1,"seconds_difference":26311.0,"score_ratio":4.5}
{"post_id":"nm0ws6","domain":"askculinary_test","upvote_ratio":0.95,"history":"What is in things like raw garlic, mustard, horseradish, etc. that give them a spicy bite? I think it\u2019s pretty common knowledge that capsaicin is responsible for heat in peppers. The Scoval Scale is fairly well known, at least among a certain sect of the culinary world. But what gives garlic it\u2019s bite? Garlic is definitely spicy, even though it\u2019s a different spice. Sane with onions (obvious allium connection). Same with mustard and fennel seed and all sorts of things.  What gives non-pepper things their spice?","c_root_id_A":"gzlzoau","c_root_id_B":"gzmzmg4","created_at_utc_A":1622098839,"created_at_utc_B":1622124624,"score_A":9,"score_B":54,"human_ref_A":"*Scoville","human_ref_B":"**Source chemicals responsible for hot and spicy tastes**  * Chile Pepper: Capsaicin * Mustard\/Horseradish: Allyl Isothiocyanate * Onions\/Garlic: Allicin and Pyruvic Acid * Ginger: Gingerol * Black Pepper: Piperine * Sichuan Peppercorn: Hydroxy-Alpha-Sanshool","labels":0,"seconds_difference":25785.0,"score_ratio":6.0}
{"post_id":"nm0ws6","domain":"askculinary_test","upvote_ratio":0.95,"history":"What is in things like raw garlic, mustard, horseradish, etc. that give them a spicy bite? I think it\u2019s pretty common knowledge that capsaicin is responsible for heat in peppers. The Scoval Scale is fairly well known, at least among a certain sect of the culinary world. But what gives garlic it\u2019s bite? Garlic is definitely spicy, even though it\u2019s a different spice. Sane with onions (obvious allium connection). Same with mustard and fennel seed and all sorts of things.  What gives non-pepper things their spice?","c_root_id_A":"gzmzmg4","c_root_id_B":"gzlvzap","created_at_utc_A":1622124624,"created_at_utc_B":1622095812,"score_A":54,"score_B":5,"human_ref_A":"**Source chemicals responsible for hot and spicy tastes**  * Chile Pepper: Capsaicin * Mustard\/Horseradish: Allyl Isothiocyanate * Onions\/Garlic: Allicin and Pyruvic Acid * Ginger: Gingerol * Black Pepper: Piperine * Sichuan Peppercorn: Hydroxy-Alpha-Sanshool","human_ref_B":"Allicin is the compound in garlic. Piperine is the peppercorn one. Don't know the others but I'm sure it's not hard to look up.","labels":1,"seconds_difference":28812.0,"score_ratio":10.8}
{"post_id":"nm0ws6","domain":"askculinary_test","upvote_ratio":0.95,"history":"What is in things like raw garlic, mustard, horseradish, etc. that give them a spicy bite? I think it\u2019s pretty common knowledge that capsaicin is responsible for heat in peppers. The Scoval Scale is fairly well known, at least among a certain sect of the culinary world. But what gives garlic it\u2019s bite? Garlic is definitely spicy, even though it\u2019s a different spice. Sane with onions (obvious allium connection). Same with mustard and fennel seed and all sorts of things.  What gives non-pepper things their spice?","c_root_id_A":"gzlvzap","c_root_id_B":"gzlz29y","created_at_utc_A":1622095812,"created_at_utc_B":1622098313,"score_A":5,"score_B":12,"human_ref_A":"Allicin is the compound in garlic. Piperine is the peppercorn one. Don't know the others but I'm sure it's not hard to look up.","human_ref_B":"I doubt this answers your question, but in case you didn't know this about garlic, there's a germ (sprout) at the center of each clove that makes the garlic pungent with bite. Remove the germ and it's much more tolerable.","labels":0,"seconds_difference":2501.0,"score_ratio":2.4}
{"post_id":"nm0ws6","domain":"askculinary_test","upvote_ratio":0.95,"history":"What is in things like raw garlic, mustard, horseradish, etc. that give them a spicy bite? I think it\u2019s pretty common knowledge that capsaicin is responsible for heat in peppers. The Scoval Scale is fairly well known, at least among a certain sect of the culinary world. But what gives garlic it\u2019s bite? Garlic is definitely spicy, even though it\u2019s a different spice. Sane with onions (obvious allium connection). Same with mustard and fennel seed and all sorts of things.  What gives non-pepper things their spice?","c_root_id_A":"gzlzoau","c_root_id_B":"gzlvzap","created_at_utc_A":1622098839,"created_at_utc_B":1622095812,"score_A":9,"score_B":5,"human_ref_A":"*Scoville","human_ref_B":"Allicin is the compound in garlic. Piperine is the peppercorn one. Don't know the others but I'm sure it's not hard to look up.","labels":1,"seconds_difference":3027.0,"score_ratio":1.8}
{"post_id":"lceltn","domain":"askculinary_test","upvote_ratio":0.97,"history":"Does making making pastes with a pestle and mortar really improve the flavour in a dish that is going to be cooked? I understand the logic that crushing ingredients will break more cell walls and release more flavour compounds than a food processor. So for making something like pesto or guacamole it makes sense. But I wonder with something that is going to be cooked, like a curry paste, if there is really any difference in the final product - I would expect that applying heat should pretty effectively break open cells and release their flavour?","c_root_id_A":"glzvo5d","c_root_id_B":"glzd47r","created_at_utc_A":1612452510,"created_at_utc_B":1612443051,"score_A":230,"score_B":72,"human_ref_A":"It depends on the ingredients..   dried spices pulverized in a mechanic device do not differ from the mortar.. in my opinion the elevating step to dried spices is the roasting part and not the mortar.  this changes completely if you change to garlic, herbs etc.. the mortar is way superior with regard to those ingredients than the mechanic mini chopper.","human_ref_B":"Heat doesn\u2019t burst cell walls the same way as chopping\/ crushing. If that were true we\u2019d be eating soft mush. Think of hot avocado. Does it resemble guac?","labels":1,"seconds_difference":9459.0,"score_ratio":3.1944444444}
{"post_id":"lceltn","domain":"askculinary_test","upvote_ratio":0.97,"history":"Does making making pastes with a pestle and mortar really improve the flavour in a dish that is going to be cooked? I understand the logic that crushing ingredients will break more cell walls and release more flavour compounds than a food processor. So for making something like pesto or guacamole it makes sense. But I wonder with something that is going to be cooked, like a curry paste, if there is really any difference in the final product - I would expect that applying heat should pretty effectively break open cells and release their flavour?","c_root_id_A":"glzcbre","c_root_id_B":"glzvo5d","created_at_utc_A":1612442526,"created_at_utc_B":1612452510,"score_A":36,"score_B":230,"human_ref_A":"Yup.  You know how carrots and potatoes still have structure? Or onions still have onion flavoring and a texture in a stew? Cell walls intact.","human_ref_B":"It depends on the ingredients..   dried spices pulverized in a mechanic device do not differ from the mortar.. in my opinion the elevating step to dried spices is the roasting part and not the mortar.  this changes completely if you change to garlic, herbs etc.. the mortar is way superior with regard to those ingredients than the mechanic mini chopper.","labels":0,"seconds_difference":9984.0,"score_ratio":6.3888888889}
{"post_id":"lceltn","domain":"askculinary_test","upvote_ratio":0.97,"history":"Does making making pastes with a pestle and mortar really improve the flavour in a dish that is going to be cooked? I understand the logic that crushing ingredients will break more cell walls and release more flavour compounds than a food processor. So for making something like pesto or guacamole it makes sense. But I wonder with something that is going to be cooked, like a curry paste, if there is really any difference in the final product - I would expect that applying heat should pretty effectively break open cells and release their flavour?","c_root_id_A":"glzvo5d","c_root_id_B":"glzt1y5","created_at_utc_A":1612452510,"created_at_utc_B":1612451379,"score_A":230,"score_B":18,"human_ref_A":"It depends on the ingredients..   dried spices pulverized in a mechanic device do not differ from the mortar.. in my opinion the elevating step to dried spices is the roasting part and not the mortar.  this changes completely if you change to garlic, herbs etc.. the mortar is way superior with regard to those ingredients than the mechanic mini chopper.","human_ref_B":"Yeah, for some reason hand grinding in a mortar and pestle tastes better even than precise machine grinding. I don\u2019t know why this is the case but I have the experience to vouch for hand grinding and even hand mincing. Peace!","labels":1,"seconds_difference":1131.0,"score_ratio":12.7777777778}
{"post_id":"lceltn","domain":"askculinary_test","upvote_ratio":0.97,"history":"Does making making pastes with a pestle and mortar really improve the flavour in a dish that is going to be cooked? I understand the logic that crushing ingredients will break more cell walls and release more flavour compounds than a food processor. So for making something like pesto or guacamole it makes sense. But I wonder with something that is going to be cooked, like a curry paste, if there is really any difference in the final product - I would expect that applying heat should pretty effectively break open cells and release their flavour?","c_root_id_A":"glzvo5d","c_root_id_B":"glzub9m","created_at_utc_A":1612452510,"created_at_utc_B":1612451936,"score_A":230,"score_B":8,"human_ref_A":"It depends on the ingredients..   dried spices pulverized in a mechanic device do not differ from the mortar.. in my opinion the elevating step to dried spices is the roasting part and not the mortar.  this changes completely if you change to garlic, herbs etc.. the mortar is way superior with regard to those ingredients than the mechanic mini chopper.","human_ref_B":"Yupp! Simply check garlic! When u cut it and when u grind it up with pestle. Crushed ones always give off more aroma than even minced garlic.  Try cooking under high flame and that really changes the dish a lot. I always try to cook under high flame whenever possible! ( Especially Chinese dish or anything like fried rice or Indian dishes )","labels":1,"seconds_difference":574.0,"score_ratio":28.75}
{"post_id":"lceltn","domain":"askculinary_test","upvote_ratio":0.97,"history":"Does making making pastes with a pestle and mortar really improve the flavour in a dish that is going to be cooked? I understand the logic that crushing ingredients will break more cell walls and release more flavour compounds than a food processor. So for making something like pesto or guacamole it makes sense. But I wonder with something that is going to be cooked, like a curry paste, if there is really any difference in the final product - I would expect that applying heat should pretty effectively break open cells and release their flavour?","c_root_id_A":"glzcbre","c_root_id_B":"glzd47r","created_at_utc_A":1612442526,"created_at_utc_B":1612443051,"score_A":36,"score_B":72,"human_ref_A":"Yup.  You know how carrots and potatoes still have structure? Or onions still have onion flavoring and a texture in a stew? Cell walls intact.","human_ref_B":"Heat doesn\u2019t burst cell walls the same way as chopping\/ crushing. If that were true we\u2019d be eating soft mush. Think of hot avocado. Does it resemble guac?","labels":0,"seconds_difference":525.0,"score_ratio":2.0}
{"post_id":"lceltn","domain":"askculinary_test","upvote_ratio":0.97,"history":"Does making making pastes with a pestle and mortar really improve the flavour in a dish that is going to be cooked? I understand the logic that crushing ingredients will break more cell walls and release more flavour compounds than a food processor. So for making something like pesto or guacamole it makes sense. But I wonder with something that is going to be cooked, like a curry paste, if there is really any difference in the final product - I would expect that applying heat should pretty effectively break open cells and release their flavour?","c_root_id_A":"gm0nyil","c_root_id_B":"glzt1y5","created_at_utc_A":1612463563,"created_at_utc_B":1612451379,"score_A":34,"score_B":18,"human_ref_A":"J. Kenji Lopez-Alt covered this on Serious Eats here - https:\/\/www.seriouseats.com\/2017\/06\/freeze-basil-leaves-for-food-processor-pesto-curry-paste.html     Even covers the freezing you brought up.","human_ref_B":"Yeah, for some reason hand grinding in a mortar and pestle tastes better even than precise machine grinding. I don\u2019t know why this is the case but I have the experience to vouch for hand grinding and even hand mincing. Peace!","labels":1,"seconds_difference":12184.0,"score_ratio":1.8888888889}
{"post_id":"lceltn","domain":"askculinary_test","upvote_ratio":0.97,"history":"Does making making pastes with a pestle and mortar really improve the flavour in a dish that is going to be cooked? I understand the logic that crushing ingredients will break more cell walls and release more flavour compounds than a food processor. So for making something like pesto or guacamole it makes sense. But I wonder with something that is going to be cooked, like a curry paste, if there is really any difference in the final product - I would expect that applying heat should pretty effectively break open cells and release their flavour?","c_root_id_A":"gm0nyil","c_root_id_B":"glzub9m","created_at_utc_A":1612463563,"created_at_utc_B":1612451936,"score_A":34,"score_B":8,"human_ref_A":"J. Kenji Lopez-Alt covered this on Serious Eats here - https:\/\/www.seriouseats.com\/2017\/06\/freeze-basil-leaves-for-food-processor-pesto-curry-paste.html     Even covers the freezing you brought up.","human_ref_B":"Yupp! Simply check garlic! When u cut it and when u grind it up with pestle. Crushed ones always give off more aroma than even minced garlic.  Try cooking under high flame and that really changes the dish a lot. I always try to cook under high flame whenever possible! ( Especially Chinese dish or anything like fried rice or Indian dishes )","labels":1,"seconds_difference":11627.0,"score_ratio":4.25}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd00u5c","c_root_id_B":"gd01zvt","created_at_utc_A":1605920199,"created_at_utc_B":1605920882,"score_A":137,"score_B":554,"human_ref_A":"I've noticed It's kind of seasonal at some stores around me  If you have trader joe's near you they sell all butter puff pastry in the fall and winter","human_ref_B":"NYC should be the one place in the world where you can find anything. Usually if the store has a frozen fruit section that's where you'll find puff pastry. You can try your luck with a local bakery, see they will sell you dough that you can freeze.","labels":0,"seconds_difference":683.0,"score_ratio":4.0437956204}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0eexx","c_root_id_B":"gd0nmj4","created_at_utc_A":1605928291,"created_at_utc_B":1605934239,"score_A":92,"score_B":102,"human_ref_A":"Trader Joe\u2019s!!! 3.99 made with real butter","human_ref_B":"This thread is the most NY post I've ever read. Y'all arguing over burroughs, bodegas, and where you get \"the good stuff\" and the subject matter is puff freaking pastry.","labels":0,"seconds_difference":5948.0,"score_ratio":1.1086956522}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0nmj4","c_root_id_B":"gd09zfu","created_at_utc_A":1605934239,"created_at_utc_B":1605925616,"score_A":102,"score_B":57,"human_ref_A":"This thread is the most NY post I've ever read. Y'all arguing over burroughs, bodegas, and where you get \"the good stuff\" and the subject matter is puff freaking pastry.","human_ref_B":"I can usually find Pepperidge Farms puff pastry in the frozen dessert aisle.","labels":1,"seconds_difference":8623.0,"score_ratio":1.7894736842}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0nmj4","c_root_id_B":"gd0agra","created_at_utc_A":1605934239,"created_at_utc_B":1605925905,"score_A":102,"score_B":55,"human_ref_A":"This thread is the most NY post I've ever read. Y'all arguing over burroughs, bodegas, and where you get \"the good stuff\" and the subject matter is puff freaking pastry.","human_ref_B":"I think puff pastry made without butter is inexpensive and inferior. Real puff pastry made with butter may not be available everywhere, but you can find it in NYC. It\u2019s expensive and worth the premium if you can afford it. The common high quality brand in the white box is I think dufour.","labels":1,"seconds_difference":8334.0,"score_ratio":1.8545454545}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0dw8e","c_root_id_B":"gd0nmj4","created_at_utc_A":1605927972,"created_at_utc_B":1605934239,"score_A":29,"score_B":102,"human_ref_A":"I\u2019m not in NYC. However, I have ran into this exact issue.   I had some luck at Eastern European grocers with large freezer sections. Puff pastry is huge in Eastern Europe and you may be able to find something with decent quality. I once found something imported from Greece that was all butter. (I know Greece is not east Europe - but it was sold at said Russian grocery store as one of ten different options.)  When I visited nyc, Brighton beach had the largest concentration of east Europeans, but that was almost two decades ago ....","human_ref_B":"This thread is the most NY post I've ever read. Y'all arguing over burroughs, bodegas, and where you get \"the good stuff\" and the subject matter is puff freaking pastry.","labels":0,"seconds_difference":6267.0,"score_ratio":3.5172413793}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0lpd8","c_root_id_B":"gd0nmj4","created_at_utc_A":1605932918,"created_at_utc_B":1605934239,"score_A":24,"score_B":102,"human_ref_A":"If you live in Jersey don\u2019t say you live in NYC. Also the concept of \u201ca small town in suburban NYC\u201d doesn\u2019t exist.","human_ref_B":"This thread is the most NY post I've ever read. Y'all arguing over burroughs, bodegas, and where you get \"the good stuff\" and the subject matter is puff freaking pastry.","labels":0,"seconds_difference":1321.0,"score_ratio":4.25}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd090w8","c_root_id_B":"gd0nmj4","created_at_utc_A":1605925031,"created_at_utc_B":1605934239,"score_A":14,"score_B":102,"human_ref_A":"I found this puff pastry in the frozen isle at Whole Foods once and it was fucking amazing. I don\u2019t remember the brand but it was in a white box. It was fairly priced and definitely better than I could\u2019ve made it.","human_ref_B":"This thread is the most NY post I've ever read. Y'all arguing over burroughs, bodegas, and where you get \"the good stuff\" and the subject matter is puff freaking pastry.","labels":0,"seconds_difference":9208.0,"score_ratio":7.2857142857}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0nmj4","c_root_id_B":"gd09wxz","created_at_utc_A":1605934239,"created_at_utc_B":1605925573,"score_A":102,"score_B":12,"human_ref_A":"This thread is the most NY post I've ever read. Y'all arguing over burroughs, bodegas, and where you get \"the good stuff\" and the subject matter is puff freaking pastry.","human_ref_B":"Since you asked for some perspective. I live in Australia and  $5 a pound is roughly equivalent to the price for the more expensive butter based puff pastry here (the rest are margarine based or some other cheaper fat).  It's not super cheap, thats only 3 sheets. I sometimes buy the cheaper stuff and smother it in butter and egg washes during the cooking process until it tastes good.  ​  Edit. I forgot to adjust for currency. It's actually closer to $4 USD\/pound.","labels":1,"seconds_difference":8666.0,"score_ratio":8.5}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0eexx","c_root_id_B":"gd09zfu","created_at_utc_A":1605928291,"created_at_utc_B":1605925616,"score_A":92,"score_B":57,"human_ref_A":"Trader Joe\u2019s!!! 3.99 made with real butter","human_ref_B":"I can usually find Pepperidge Farms puff pastry in the frozen dessert aisle.","labels":1,"seconds_difference":2675.0,"score_ratio":1.6140350877}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0eexx","c_root_id_B":"gd0agra","created_at_utc_A":1605928291,"created_at_utc_B":1605925905,"score_A":92,"score_B":55,"human_ref_A":"Trader Joe\u2019s!!! 3.99 made with real butter","human_ref_B":"I think puff pastry made without butter is inexpensive and inferior. Real puff pastry made with butter may not be available everywhere, but you can find it in NYC. It\u2019s expensive and worth the premium if you can afford it. The common high quality brand in the white box is I think dufour.","labels":1,"seconds_difference":2386.0,"score_ratio":1.6727272727}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0dw8e","c_root_id_B":"gd0eexx","created_at_utc_A":1605927972,"created_at_utc_B":1605928291,"score_A":29,"score_B":92,"human_ref_A":"I\u2019m not in NYC. However, I have ran into this exact issue.   I had some luck at Eastern European grocers with large freezer sections. Puff pastry is huge in Eastern Europe and you may be able to find something with decent quality. I once found something imported from Greece that was all butter. (I know Greece is not east Europe - but it was sold at said Russian grocery store as one of ten different options.)  When I visited nyc, Brighton beach had the largest concentration of east Europeans, but that was almost two decades ago ....","human_ref_B":"Trader Joe\u2019s!!! 3.99 made with real butter","labels":0,"seconds_difference":319.0,"score_ratio":3.1724137931}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0eexx","c_root_id_B":"gd090w8","created_at_utc_A":1605928291,"created_at_utc_B":1605925031,"score_A":92,"score_B":14,"human_ref_A":"Trader Joe\u2019s!!! 3.99 made with real butter","human_ref_B":"I found this puff pastry in the frozen isle at Whole Foods once and it was fucking amazing. I don\u2019t remember the brand but it was in a white box. It was fairly priced and definitely better than I could\u2019ve made it.","labels":1,"seconds_difference":3260.0,"score_ratio":6.5714285714}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0eexx","c_root_id_B":"gd09wxz","created_at_utc_A":1605928291,"created_at_utc_B":1605925573,"score_A":92,"score_B":12,"human_ref_A":"Trader Joe\u2019s!!! 3.99 made with real butter","human_ref_B":"Since you asked for some perspective. I live in Australia and  $5 a pound is roughly equivalent to the price for the more expensive butter based puff pastry here (the rest are margarine based or some other cheaper fat).  It's not super cheap, thats only 3 sheets. I sometimes buy the cheaper stuff and smother it in butter and egg washes during the cooking process until it tastes good.  ​  Edit. I forgot to adjust for currency. It's actually closer to $4 USD\/pound.","labels":1,"seconds_difference":2718.0,"score_ratio":7.6666666667}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd090w8","c_root_id_B":"gd09zfu","created_at_utc_A":1605925031,"created_at_utc_B":1605925616,"score_A":14,"score_B":57,"human_ref_A":"I found this puff pastry in the frozen isle at Whole Foods once and it was fucking amazing. I don\u2019t remember the brand but it was in a white box. It was fairly priced and definitely better than I could\u2019ve made it.","human_ref_B":"I can usually find Pepperidge Farms puff pastry in the frozen dessert aisle.","labels":0,"seconds_difference":585.0,"score_ratio":4.0714285714}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd09zfu","c_root_id_B":"gd09wxz","created_at_utc_A":1605925616,"created_at_utc_B":1605925573,"score_A":57,"score_B":12,"human_ref_A":"I can usually find Pepperidge Farms puff pastry in the frozen dessert aisle.","human_ref_B":"Since you asked for some perspective. I live in Australia and  $5 a pound is roughly equivalent to the price for the more expensive butter based puff pastry here (the rest are margarine based or some other cheaper fat).  It's not super cheap, thats only 3 sheets. I sometimes buy the cheaper stuff and smother it in butter and egg washes during the cooking process until it tastes good.  ​  Edit. I forgot to adjust for currency. It's actually closer to $4 USD\/pound.","labels":1,"seconds_difference":43.0,"score_ratio":4.75}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0agra","c_root_id_B":"gd090w8","created_at_utc_A":1605925905,"created_at_utc_B":1605925031,"score_A":55,"score_B":14,"human_ref_A":"I think puff pastry made without butter is inexpensive and inferior. Real puff pastry made with butter may not be available everywhere, but you can find it in NYC. It\u2019s expensive and worth the premium if you can afford it. The common high quality brand in the white box is I think dufour.","human_ref_B":"I found this puff pastry in the frozen isle at Whole Foods once and it was fucking amazing. I don\u2019t remember the brand but it was in a white box. It was fairly priced and definitely better than I could\u2019ve made it.","labels":1,"seconds_difference":874.0,"score_ratio":3.9285714286}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd09wxz","c_root_id_B":"gd0agra","created_at_utc_A":1605925573,"created_at_utc_B":1605925905,"score_A":12,"score_B":55,"human_ref_A":"Since you asked for some perspective. I live in Australia and  $5 a pound is roughly equivalent to the price for the more expensive butter based puff pastry here (the rest are margarine based or some other cheaper fat).  It's not super cheap, thats only 3 sheets. I sometimes buy the cheaper stuff and smother it in butter and egg washes during the cooking process until it tastes good.  ​  Edit. I forgot to adjust for currency. It's actually closer to $4 USD\/pound.","human_ref_B":"I think puff pastry made without butter is inexpensive and inferior. Real puff pastry made with butter may not be available everywhere, but you can find it in NYC. It\u2019s expensive and worth the premium if you can afford it. The common high quality brand in the white box is I think dufour.","labels":0,"seconds_difference":332.0,"score_ratio":4.5833333333}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0dw8e","c_root_id_B":"gd090w8","created_at_utc_A":1605927972,"created_at_utc_B":1605925031,"score_A":29,"score_B":14,"human_ref_A":"I\u2019m not in NYC. However, I have ran into this exact issue.   I had some luck at Eastern European grocers with large freezer sections. Puff pastry is huge in Eastern Europe and you may be able to find something with decent quality. I once found something imported from Greece that was all butter. (I know Greece is not east Europe - but it was sold at said Russian grocery store as one of ten different options.)  When I visited nyc, Brighton beach had the largest concentration of east Europeans, but that was almost two decades ago ....","human_ref_B":"I found this puff pastry in the frozen isle at Whole Foods once and it was fucking amazing. I don\u2019t remember the brand but it was in a white box. It was fairly priced and definitely better than I could\u2019ve made it.","labels":1,"seconds_difference":2941.0,"score_ratio":2.0714285714}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd09wxz","c_root_id_B":"gd0dw8e","created_at_utc_A":1605925573,"created_at_utc_B":1605927972,"score_A":12,"score_B":29,"human_ref_A":"Since you asked for some perspective. I live in Australia and  $5 a pound is roughly equivalent to the price for the more expensive butter based puff pastry here (the rest are margarine based or some other cheaper fat).  It's not super cheap, thats only 3 sheets. I sometimes buy the cheaper stuff and smother it in butter and egg washes during the cooking process until it tastes good.  ​  Edit. I forgot to adjust for currency. It's actually closer to $4 USD\/pound.","human_ref_B":"I\u2019m not in NYC. However, I have ran into this exact issue.   I had some luck at Eastern European grocers with large freezer sections. Puff pastry is huge in Eastern Europe and you may be able to find something with decent quality. I once found something imported from Greece that was all butter. (I know Greece is not east Europe - but it was sold at said Russian grocery store as one of ten different options.)  When I visited nyc, Brighton beach had the largest concentration of east Europeans, but that was almost two decades ago ....","labels":0,"seconds_difference":2399.0,"score_ratio":2.4166666667}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0lpd8","c_root_id_B":"gd090w8","created_at_utc_A":1605932918,"created_at_utc_B":1605925031,"score_A":24,"score_B":14,"human_ref_A":"If you live in Jersey don\u2019t say you live in NYC. Also the concept of \u201ca small town in suburban NYC\u201d doesn\u2019t exist.","human_ref_B":"I found this puff pastry in the frozen isle at Whole Foods once and it was fucking amazing. I don\u2019t remember the brand but it was in a white box. It was fairly priced and definitely better than I could\u2019ve made it.","labels":1,"seconds_difference":7887.0,"score_ratio":1.7142857143}
{"post_id":"jy18bn","domain":"askculinary_test","upvote_ratio":0.89,"history":"People always say to buy puff pastry because it is cheap and readily available, but where do people find this stuff? I always made my own puff pastry because, well, I don't have another choice, but it would be nice to be able to buy some when I run out in a hurry or something. Making a batch takes a while.  I live in a small town in suburban NYC, and my options for store brought puff pastry is pretty much only stuff made from margarine and frankly tastes awful. To add insult to injury, even this low-quality junk cost $5 a pound, which is pretty expensive. If I make the trek to whole foods, there are puff pastry made with butter, but at an eye-watering $15 per pound.  Is it just NYC? Does the rest of the world have ready access to quality and affordable puff pastry?","c_root_id_A":"gd0lpd8","c_root_id_B":"gd09wxz","created_at_utc_A":1605932918,"created_at_utc_B":1605925573,"score_A":24,"score_B":12,"human_ref_A":"If you live in Jersey don\u2019t say you live in NYC. Also the concept of \u201ca small town in suburban NYC\u201d doesn\u2019t exist.","human_ref_B":"Since you asked for some perspective. I live in Australia and  $5 a pound is roughly equivalent to the price for the more expensive butter based puff pastry here (the rest are margarine based or some other cheaper fat).  It's not super cheap, thats only 3 sheets. I sometimes buy the cheaper stuff and smother it in butter and egg washes during the cooking process until it tastes good.  ​  Edit. I forgot to adjust for currency. It's actually closer to $4 USD\/pound.","labels":1,"seconds_difference":7345.0,"score_ratio":2.0}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdrp95z","c_root_id_B":"hdrqgdr","created_at_utc_A":1632260061,"created_at_utc_B":1632260588,"score_A":107,"score_B":315,"human_ref_A":"I would imagine they use a modified starch like Batter Bind (you can find it on modernist pantry).","human_ref_B":"At our restaurant,  we marinate the chicken thighs in buttermilk and hot sauce mixture overnight, take it out and immediately pit it into a \"kfc\" style dry powder mix (which has flour , rice flour, corn starch and spices in it) and then into the deep fryer. Turns out soo good.","labels":0,"seconds_difference":527.0,"score_ratio":2.9439252336}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdrkr89","c_root_id_B":"hdrqgdr","created_at_utc_A":1632258116,"created_at_utc_B":1632260588,"score_A":35,"score_B":315,"human_ref_A":"Not sure for commercial entities but I watched a cooking show that convinced me Mayo is a much stickier substance than egg wash.","human_ref_B":"At our restaurant,  we marinate the chicken thighs in buttermilk and hot sauce mixture overnight, take it out and immediately pit it into a \"kfc\" style dry powder mix (which has flour , rice flour, corn starch and spices in it) and then into the deep fryer. Turns out soo good.","labels":0,"seconds_difference":2472.0,"score_ratio":9.0}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdrogx2","c_root_id_B":"hdrqgdr","created_at_utc_A":1632259719,"created_at_utc_B":1632260588,"score_A":14,"score_B":315,"human_ref_A":"I do 12-24hr brine -> 24hr buttermilk -> flour mixture - > fryer  My flour mixture is usually ~ 100% flour & 25% corn starch (e.g. 100g & 25g respectively), and then whatever dry spices and seasonings I want in there.  I find the corn starch helps with both crisp and adhesion. Also I like to let my chicken chill out in the flour mixture for a couple minutes before I fry.  Also want to make sure your oil is hot enough - I found for fried chicken 300-325F was a good spot. Oil too cold and your breading can sog and fall off before it crisps and cooks. Too hot oil and you overcook your breading before the chicken is cooked.  Did this in medium volume for a takeout place without a pressure fryer, never had adhesion problems.","human_ref_B":"At our restaurant,  we marinate the chicken thighs in buttermilk and hot sauce mixture overnight, take it out and immediately pit it into a \"kfc\" style dry powder mix (which has flour , rice flour, corn starch and spices in it) and then into the deep fryer. Turns out soo good.","labels":0,"seconds_difference":869.0,"score_ratio":22.5}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdrqgdr","c_root_id_B":"hdrkz62","created_at_utc_A":1632260588,"created_at_utc_B":1632258210,"score_A":315,"score_B":10,"human_ref_A":"At our restaurant,  we marinate the chicken thighs in buttermilk and hot sauce mixture overnight, take it out and immediately pit it into a \"kfc\" style dry powder mix (which has flour , rice flour, corn starch and spices in it) and then into the deep fryer. Turns out soo good.","human_ref_B":"I always do flour, egg, then flour again and always have good adhesion.","labels":1,"seconds_difference":2378.0,"score_ratio":31.5}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdrp95z","c_root_id_B":"hdrkr89","created_at_utc_A":1632260061,"created_at_utc_B":1632258116,"score_A":107,"score_B":35,"human_ref_A":"I would imagine they use a modified starch like Batter Bind (you can find it on modernist pantry).","human_ref_B":"Not sure for commercial entities but I watched a cooking show that convinced me Mayo is a much stickier substance than egg wash.","labels":1,"seconds_difference":1945.0,"score_ratio":3.0571428571}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdrogx2","c_root_id_B":"hdrp95z","created_at_utc_A":1632259719,"created_at_utc_B":1632260061,"score_A":14,"score_B":107,"human_ref_A":"I do 12-24hr brine -> 24hr buttermilk -> flour mixture - > fryer  My flour mixture is usually ~ 100% flour & 25% corn starch (e.g. 100g & 25g respectively), and then whatever dry spices and seasonings I want in there.  I find the corn starch helps with both crisp and adhesion. Also I like to let my chicken chill out in the flour mixture for a couple minutes before I fry.  Also want to make sure your oil is hot enough - I found for fried chicken 300-325F was a good spot. Oil too cold and your breading can sog and fall off before it crisps and cooks. Too hot oil and you overcook your breading before the chicken is cooked.  Did this in medium volume for a takeout place without a pressure fryer, never had adhesion problems.","human_ref_B":"I would imagine they use a modified starch like Batter Bind (you can find it on modernist pantry).","labels":0,"seconds_difference":342.0,"score_ratio":7.6428571429}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdrp95z","c_root_id_B":"hdrkz62","created_at_utc_A":1632260061,"created_at_utc_B":1632258210,"score_A":107,"score_B":10,"human_ref_A":"I would imagine they use a modified starch like Batter Bind (you can find it on modernist pantry).","human_ref_B":"I always do flour, egg, then flour again and always have good adhesion.","labels":1,"seconds_difference":1851.0,"score_ratio":10.7}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdrv2u8","c_root_id_B":"hdrogx2","created_at_utc_A":1632262676,"created_at_utc_B":1632259719,"score_A":28,"score_B":14,"human_ref_A":"I double dredge and let it rest at least thirty minutes per dredge and never have a problem. I also use 1:3 corn starch:flour.","human_ref_B":"I do 12-24hr brine -> 24hr buttermilk -> flour mixture - > fryer  My flour mixture is usually ~ 100% flour & 25% corn starch (e.g. 100g & 25g respectively), and then whatever dry spices and seasonings I want in there.  I find the corn starch helps with both crisp and adhesion. Also I like to let my chicken chill out in the flour mixture for a couple minutes before I fry.  Also want to make sure your oil is hot enough - I found for fried chicken 300-325F was a good spot. Oil too cold and your breading can sog and fall off before it crisps and cooks. Too hot oil and you overcook your breading before the chicken is cooked.  Did this in medium volume for a takeout place without a pressure fryer, never had adhesion problems.","labels":1,"seconds_difference":2957.0,"score_ratio":2.0}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdrkz62","c_root_id_B":"hdrv2u8","created_at_utc_A":1632258210,"created_at_utc_B":1632262676,"score_A":10,"score_B":28,"human_ref_A":"I always do flour, egg, then flour again and always have good adhesion.","human_ref_B":"I double dredge and let it rest at least thirty minutes per dredge and never have a problem. I also use 1:3 corn starch:flour.","labels":0,"seconds_difference":4466.0,"score_ratio":2.8}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdrogx2","c_root_id_B":"hdry1w9","created_at_utc_A":1632259719,"created_at_utc_B":1632264051,"score_A":14,"score_B":15,"human_ref_A":"I do 12-24hr brine -> 24hr buttermilk -> flour mixture - > fryer  My flour mixture is usually ~ 100% flour & 25% corn starch (e.g. 100g & 25g respectively), and then whatever dry spices and seasonings I want in there.  I find the corn starch helps with both crisp and adhesion. Also I like to let my chicken chill out in the flour mixture for a couple minutes before I fry.  Also want to make sure your oil is hot enough - I found for fried chicken 300-325F was a good spot. Oil too cold and your breading can sog and fall off before it crisps and cooks. Too hot oil and you overcook your breading before the chicken is cooked.  Did this in medium volume for a takeout place without a pressure fryer, never had adhesion problems.","human_ref_B":"I believe the trick is go dredge, buttermilk, then dredge again. Let the chicken sit with the batter on it for at least 20 minutes. You'll notice it no longer looks like dry flour but hydrated.","labels":0,"seconds_difference":4332.0,"score_ratio":1.0714285714}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdry1w9","c_root_id_B":"hdrkz62","created_at_utc_A":1632264051,"created_at_utc_B":1632258210,"score_A":15,"score_B":10,"human_ref_A":"I believe the trick is go dredge, buttermilk, then dredge again. Let the chicken sit with the batter on it for at least 20 minutes. You'll notice it no longer looks like dry flour but hydrated.","human_ref_B":"I always do flour, egg, then flour again and always have good adhesion.","labels":1,"seconds_difference":5841.0,"score_ratio":1.5}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdrkz62","c_root_id_B":"hdrogx2","created_at_utc_A":1632258210,"created_at_utc_B":1632259719,"score_A":10,"score_B":14,"human_ref_A":"I always do flour, egg, then flour again and always have good adhesion.","human_ref_B":"I do 12-24hr brine -> 24hr buttermilk -> flour mixture - > fryer  My flour mixture is usually ~ 100% flour & 25% corn starch (e.g. 100g & 25g respectively), and then whatever dry spices and seasonings I want in there.  I find the corn starch helps with both crisp and adhesion. Also I like to let my chicken chill out in the flour mixture for a couple minutes before I fry.  Also want to make sure your oil is hot enough - I found for fried chicken 300-325F was a good spot. Oil too cold and your breading can sog and fall off before it crisps and cooks. Too hot oil and you overcook your breading before the chicken is cooked.  Did this in medium volume for a takeout place without a pressure fryer, never had adhesion problems.","labels":0,"seconds_difference":1509.0,"score_ratio":1.4}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdscxzg","c_root_id_B":"hdsodur","created_at_utc_A":1632271115,"created_at_utc_B":1632276572,"score_A":6,"score_B":8,"human_ref_A":"Here is a tiktok video of a popeyes employee making chicken in the restaurant: https:\/\/vm.tiktok.com\/ZMRb4Tq26\/  Looks like the take out brined chicken, put it into (seasoned?) flour, then put it into a seasoned flour and water batter, then back into (seasoned?) flour, then fry it.  I also learned of this method years ago from this youtuber: https:\/\/youtu.be\/Y6h3J72UFCw?t=161  Timestamped the video to exactly where they batter the chicken and they essentially do the same technique. Note that the batter is not buttermilk or egg wash, it is water (or club soda) mixed with egg and flour (and at home I just do seasoned flour and water).  I use this method for my fried chicken at home all the time and never have issues with adhesion -- plus the coating is EXACTLY like popeyes and the craggy bits are amazing.  I am not as familiar with chick-fil-A, but I would bet there are tiktok videos of employees showing you how they make the chicken there.  And it is possible popeyes uses something unconventional in their flour or batter like Batter Bind, but wonder if this might be too expensive and maybe add ingredients to the ingredients label that aren't a good marketing look so I would also totally believe they just use seasoned flour and a seasoned flour batter.","human_ref_B":"PUSH! I worked at a high-volume local fast-casual chicken spot for a while. We would take brined chicken, dust it, shake off the excess, water wash, dust it again. Then gather all the tendies and push down really hard, before shaking off the excess and dusting again. Repeat two times before frying. Maximum adhesion, tons of \"scraggly bits.\" Great for Nashville hot chicken.     There was some corn starch in the seasoned flour, but it was mostly AP.","labels":0,"seconds_difference":5457.0,"score_ratio":1.3333333333}
{"post_id":"psrr4t","domain":"askculinary_test","upvote_ratio":0.97,"history":"Fried chicken breading adhesion: how do fast food chains and industrial producers do it? I\u2019ve been making fried chicken for a long time and can hold my own, but still haven\u2019t quite achieved the adhesion a place like Popeyes or Chick-fil-A manages.  Drying the chicken, egg washes, letting the dredged chicken dry to form a tougher bond. I\u2019ve tried all sorts of things.  What are they doing to create such a resilient marriage between chicken and breading? Is there some kind of food-sciencey industrial process at work?","c_root_id_A":"hdsf4mk","c_root_id_B":"hdsodur","created_at_utc_A":1632272155,"created_at_utc_B":1632276572,"score_A":6,"score_B":8,"human_ref_A":"Commercial grade fryers man.. can't beat em when it comes to chicken. I was a pro chef at one point, and I'll tell ya, you can grab a chicken breast straight out of a carton,  dredge in butter milk and then bread in a flower mix and toss in the fryer, comes out great, breading wise. At home, there's a fair science to it that i never get the patience for. Marinade it in sauce and buttermilk before hand, make sure your frying oil is 330-350F and stays consistent, the hardest part. You can do a mix of egg and buttermilk, always add cornstarch, let it sit for a bit after breading. Par cook it at around 300, freeze it, then re fry at 330-350f.","human_ref_B":"PUSH! I worked at a high-volume local fast-casual chicken spot for a while. We would take brined chicken, dust it, shake off the excess, water wash, dust it again. Then gather all the tendies and push down really hard, before shaking off the excess and dusting again. Repeat two times before frying. Maximum adhesion, tons of \"scraggly bits.\" Great for Nashville hot chicken.     There was some corn starch in the seasoned flour, but it was mostly AP.","labels":0,"seconds_difference":4417.0,"score_ratio":1.3333333333}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvblgt","c_root_id_B":"guvdwcd","created_at_utc_A":1618676539,"created_at_utc_B":1618677333,"score_A":110,"score_B":180,"human_ref_A":"https:\/\/modernistcuisine.com\/books\/modernist-cuisine\/  Excellent book for going deep on all aspects of food and comparing more traditional techniques with modern techniques.  Goes deep into the science and aims to have the most accurate and detailed answers to all the questions it tries to answer.  Basically a modern textbook on cooking  Very very very highly recommended","human_ref_B":"On Food and Cooking by Harold McGee","labels":0,"seconds_difference":794.0,"score_ratio":1.6363636364}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guv8ta8","c_root_id_B":"guvdwcd","created_at_utc_A":1618675574,"created_at_utc_B":1618677333,"score_A":79,"score_B":180,"human_ref_A":"Jacques Pepin wrote a book called \"La Technique\". It's hard to find but worth seeking out. Bourdain and Colicchio both said it was the book that sparked their interest in becoming chefs.","human_ref_B":"On Food and Cooking by Harold McGee","labels":0,"seconds_difference":1759.0,"score_ratio":2.2784810127}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guv0qyv","c_root_id_B":"guvdwcd","created_at_utc_A":1618672861,"created_at_utc_B":1618677333,"score_A":42,"score_B":180,"human_ref_A":"On food and cooking is a standard for professionals going behind the science of cooking. A home version is Kenji's The food lab.","human_ref_B":"On Food and Cooking by Harold McGee","labels":0,"seconds_difference":4472.0,"score_ratio":4.2857142857}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvdwcd","c_root_id_B":"guv9m79","created_at_utc_A":1618677333,"created_at_utc_B":1618675846,"score_A":180,"score_B":20,"human_ref_A":"On Food and Cooking by Harold McGee","human_ref_B":"The Flavor Equation by Nik Sharma is a great book that examines a lot of the science behind flavor. Modernist Cuisine is another well-known collection; I haven't read it yet, but it's supposed to be pretty comprehensive.  A couple other books I know of that go over the how and why of cooking, but aren't strictly scientific texts:   - The Flavor Bible   - King Arthur Baker's Companion","labels":1,"seconds_difference":1487.0,"score_ratio":9.0}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvdwcd","c_root_id_B":"guvb1c7","created_at_utc_A":1618677333,"created_at_utc_B":1618676333,"score_A":180,"score_B":9,"human_ref_A":"On Food and Cooking by Harold McGee","human_ref_B":"Alton Brown I'm just here for the food and I'm just here for more food. He has books from the good eats shows as well","labels":1,"seconds_difference":1000.0,"score_ratio":20.0}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvdwcd","c_root_id_B":"guv9497","created_at_utc_A":1618677333,"created_at_utc_B":1618675678,"score_A":180,"score_B":6,"human_ref_A":"On Food and Cooking by Harold McGee","human_ref_B":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","labels":1,"seconds_difference":1655.0,"score_ratio":30.0}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guv8ta8","c_root_id_B":"guvblgt","created_at_utc_A":1618675574,"created_at_utc_B":1618676539,"score_A":79,"score_B":110,"human_ref_A":"Jacques Pepin wrote a book called \"La Technique\". It's hard to find but worth seeking out. Bourdain and Colicchio both said it was the book that sparked their interest in becoming chefs.","human_ref_B":"https:\/\/modernistcuisine.com\/books\/modernist-cuisine\/  Excellent book for going deep on all aspects of food and comparing more traditional techniques with modern techniques.  Goes deep into the science and aims to have the most accurate and detailed answers to all the questions it tries to answer.  Basically a modern textbook on cooking  Very very very highly recommended","labels":0,"seconds_difference":965.0,"score_ratio":1.3924050633}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvblgt","c_root_id_B":"guv0qyv","created_at_utc_A":1618676539,"created_at_utc_B":1618672861,"score_A":110,"score_B":42,"human_ref_A":"https:\/\/modernistcuisine.com\/books\/modernist-cuisine\/  Excellent book for going deep on all aspects of food and comparing more traditional techniques with modern techniques.  Goes deep into the science and aims to have the most accurate and detailed answers to all the questions it tries to answer.  Basically a modern textbook on cooking  Very very very highly recommended","human_ref_B":"On food and cooking is a standard for professionals going behind the science of cooking. A home version is Kenji's The food lab.","labels":1,"seconds_difference":3678.0,"score_ratio":2.619047619}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvblgt","c_root_id_B":"guv9m79","created_at_utc_A":1618676539,"created_at_utc_B":1618675846,"score_A":110,"score_B":20,"human_ref_A":"https:\/\/modernistcuisine.com\/books\/modernist-cuisine\/  Excellent book for going deep on all aspects of food and comparing more traditional techniques with modern techniques.  Goes deep into the science and aims to have the most accurate and detailed answers to all the questions it tries to answer.  Basically a modern textbook on cooking  Very very very highly recommended","human_ref_B":"The Flavor Equation by Nik Sharma is a great book that examines a lot of the science behind flavor. Modernist Cuisine is another well-known collection; I haven't read it yet, but it's supposed to be pretty comprehensive.  A couple other books I know of that go over the how and why of cooking, but aren't strictly scientific texts:   - The Flavor Bible   - King Arthur Baker's Companion","labels":1,"seconds_difference":693.0,"score_ratio":5.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvblgt","c_root_id_B":"guvb1c7","created_at_utc_A":1618676539,"created_at_utc_B":1618676333,"score_A":110,"score_B":9,"human_ref_A":"https:\/\/modernistcuisine.com\/books\/modernist-cuisine\/  Excellent book for going deep on all aspects of food and comparing more traditional techniques with modern techniques.  Goes deep into the science and aims to have the most accurate and detailed answers to all the questions it tries to answer.  Basically a modern textbook on cooking  Very very very highly recommended","human_ref_B":"Alton Brown I'm just here for the food and I'm just here for more food. He has books from the good eats shows as well","labels":1,"seconds_difference":206.0,"score_ratio":12.2222222222}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvblgt","c_root_id_B":"guv9497","created_at_utc_A":1618676539,"created_at_utc_B":1618675678,"score_A":110,"score_B":6,"human_ref_A":"https:\/\/modernistcuisine.com\/books\/modernist-cuisine\/  Excellent book for going deep on all aspects of food and comparing more traditional techniques with modern techniques.  Goes deep into the science and aims to have the most accurate and detailed answers to all the questions it tries to answer.  Basically a modern textbook on cooking  Very very very highly recommended","human_ref_B":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","labels":1,"seconds_difference":861.0,"score_ratio":18.3333333333}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guv0qyv","c_root_id_B":"guv8ta8","created_at_utc_A":1618672861,"created_at_utc_B":1618675574,"score_A":42,"score_B":79,"human_ref_A":"On food and cooking is a standard for professionals going behind the science of cooking. A home version is Kenji's The food lab.","human_ref_B":"Jacques Pepin wrote a book called \"La Technique\". It's hard to find but worth seeking out. Bourdain and Colicchio both said it was the book that sparked their interest in becoming chefs.","labels":0,"seconds_difference":2713.0,"score_ratio":1.880952381}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvkgan","c_root_id_B":"guv9m79","created_at_utc_A":1618680106,"created_at_utc_B":1618675846,"score_A":29,"score_B":20,"human_ref_A":"the flavor bible hasnt been mentioned. I find it to be a great resource and keep my copy in reach of my spice cabinet. say you are using celery and parsley or whatever, you can reference the specific items and use your existing know how of flavor combinations to see a list and discern what else may pair with what you already have planned but hadnt considered quite yet. it bolds high synergy items, some items it will list flavor affinities\/profiles to build with or consider in the decision making process. it's the only book I touch consistently after I had the light bulb to keep it where I can reach it on the fly","human_ref_B":"The Flavor Equation by Nik Sharma is a great book that examines a lot of the science behind flavor. Modernist Cuisine is another well-known collection; I haven't read it yet, but it's supposed to be pretty comprehensive.  A couple other books I know of that go over the how and why of cooking, but aren't strictly scientific texts:   - The Flavor Bible   - King Arthur Baker's Companion","labels":1,"seconds_difference":4260.0,"score_ratio":1.45}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvkgan","c_root_id_B":"guvhpiu","created_at_utc_A":1618680106,"created_at_utc_B":1618678727,"score_A":29,"score_B":19,"human_ref_A":"the flavor bible hasnt been mentioned. I find it to be a great resource and keep my copy in reach of my spice cabinet. say you are using celery and parsley or whatever, you can reference the specific items and use your existing know how of flavor combinations to see a list and discern what else may pair with what you already have planned but hadnt considered quite yet. it bolds high synergy items, some items it will list flavor affinities\/profiles to build with or consider in the decision making process. it's the only book I touch consistently after I had the light bulb to keep it where I can reach it on the fly","human_ref_B":"Not yet mentioned would be The Science of Good Cooking, chiefly written by the guy who is the in-house science expert for America's Test Kitchen. (Blanking on his name.)","labels":1,"seconds_difference":1379.0,"score_ratio":1.5263157895}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvkgan","c_root_id_B":"guvk9zp","created_at_utc_A":1618680106,"created_at_utc_B":1618680019,"score_A":29,"score_B":18,"human_ref_A":"the flavor bible hasnt been mentioned. I find it to be a great resource and keep my copy in reach of my spice cabinet. say you are using celery and parsley or whatever, you can reference the specific items and use your existing know how of flavor combinations to see a list and discern what else may pair with what you already have planned but hadnt considered quite yet. it bolds high synergy items, some items it will list flavor affinities\/profiles to build with or consider in the decision making process. it's the only book I touch consistently after I had the light bulb to keep it where I can reach it on the fly","human_ref_B":"Culinary schools have textbooks! I love the large hardcover ones available on Amazon by the Culinary Institute. They are well tested recipes that were designed to work!!! And they have chapter after chapter of technical knowledge.","labels":1,"seconds_difference":87.0,"score_ratio":1.6111111111}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvkgan","c_root_id_B":"guvhwyo","created_at_utc_A":1618680106,"created_at_utc_B":1618678830,"score_A":29,"score_B":11,"human_ref_A":"the flavor bible hasnt been mentioned. I find it to be a great resource and keep my copy in reach of my spice cabinet. say you are using celery and parsley or whatever, you can reference the specific items and use your existing know how of flavor combinations to see a list and discern what else may pair with what you already have planned but hadnt considered quite yet. it bolds high synergy items, some items it will list flavor affinities\/profiles to build with or consider in the decision making process. it's the only book I touch consistently after I had the light bulb to keep it where I can reach it on the fly","human_ref_B":"\"Ratio\" is excellent!","labels":1,"seconds_difference":1276.0,"score_ratio":2.6363636364}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvb1c7","c_root_id_B":"guvkgan","created_at_utc_A":1618676333,"created_at_utc_B":1618680106,"score_A":9,"score_B":29,"human_ref_A":"Alton Brown I'm just here for the food and I'm just here for more food. He has books from the good eats shows as well","human_ref_B":"the flavor bible hasnt been mentioned. I find it to be a great resource and keep my copy in reach of my spice cabinet. say you are using celery and parsley or whatever, you can reference the specific items and use your existing know how of flavor combinations to see a list and discern what else may pair with what you already have planned but hadnt considered quite yet. it bolds high synergy items, some items it will list flavor affinities\/profiles to build with or consider in the decision making process. it's the only book I touch consistently after I had the light bulb to keep it where I can reach it on the fly","labels":0,"seconds_difference":3773.0,"score_ratio":3.2222222222}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guv9497","c_root_id_B":"guvkgan","created_at_utc_A":1618675678,"created_at_utc_B":1618680106,"score_A":6,"score_B":29,"human_ref_A":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","human_ref_B":"the flavor bible hasnt been mentioned. I find it to be a great resource and keep my copy in reach of my spice cabinet. say you are using celery and parsley or whatever, you can reference the specific items and use your existing know how of flavor combinations to see a list and discern what else may pair with what you already have planned but hadnt considered quite yet. it bolds high synergy items, some items it will list flavor affinities\/profiles to build with or consider in the decision making process. it's the only book I touch consistently after I had the light bulb to keep it where I can reach it on the fly","labels":0,"seconds_difference":4428.0,"score_ratio":4.8333333333}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvja3y","c_root_id_B":"guvkgan","created_at_utc_A":1618679521,"created_at_utc_B":1618680106,"score_A":6,"score_B":29,"human_ref_A":"Try this site  https:\/\/archive.org\/details\/cbk?&sort=-downloads&page=7","human_ref_B":"the flavor bible hasnt been mentioned. I find it to be a great resource and keep my copy in reach of my spice cabinet. say you are using celery and parsley or whatever, you can reference the specific items and use your existing know how of flavor combinations to see a list and discern what else may pair with what you already have planned but hadnt considered quite yet. it bolds high synergy items, some items it will list flavor affinities\/profiles to build with or consider in the decision making process. it's the only book I touch consistently after I had the light bulb to keep it where I can reach it on the fly","labels":0,"seconds_difference":585.0,"score_ratio":4.8333333333}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvjrvk","c_root_id_B":"guvkgan","created_at_utc_A":1618679766,"created_at_utc_B":1618680106,"score_A":8,"score_B":29,"human_ref_A":"I've had a book called \"herbs and spices: the cook's reference\" which has all the info you need for herbs and spices, how to cook them and tells you how to pair and what they taste like","human_ref_B":"the flavor bible hasnt been mentioned. I find it to be a great resource and keep my copy in reach of my spice cabinet. say you are using celery and parsley or whatever, you can reference the specific items and use your existing know how of flavor combinations to see a list and discern what else may pair with what you already have planned but hadnt considered quite yet. it bolds high synergy items, some items it will list flavor affinities\/profiles to build with or consider in the decision making process. it's the only book I touch consistently after I had the light bulb to keep it where I can reach it on the fly","labels":0,"seconds_difference":340.0,"score_ratio":3.625}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvmvqk","c_root_id_B":"guv9m79","created_at_utc_A":1618681288,"created_at_utc_B":1618675846,"score_A":21,"score_B":20,"human_ref_A":"Read Harold McGee, read Jacques Pepin. Also Michael Ruhlman's Ratio is excellent - less about techniques, but more about the ideas behind recipe development that get you to think about dishes as ratios of ingredients, rather than the result of specific recipes.","human_ref_B":"The Flavor Equation by Nik Sharma is a great book that examines a lot of the science behind flavor. Modernist Cuisine is another well-known collection; I haven't read it yet, but it's supposed to be pretty comprehensive.  A couple other books I know of that go over the how and why of cooking, but aren't strictly scientific texts:   - The Flavor Bible   - King Arthur Baker's Companion","labels":1,"seconds_difference":5442.0,"score_ratio":1.05}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvmvqk","c_root_id_B":"guvhpiu","created_at_utc_A":1618681288,"created_at_utc_B":1618678727,"score_A":21,"score_B":19,"human_ref_A":"Read Harold McGee, read Jacques Pepin. Also Michael Ruhlman's Ratio is excellent - less about techniques, but more about the ideas behind recipe development that get you to think about dishes as ratios of ingredients, rather than the result of specific recipes.","human_ref_B":"Not yet mentioned would be The Science of Good Cooking, chiefly written by the guy who is the in-house science expert for America's Test Kitchen. (Blanking on his name.)","labels":1,"seconds_difference":2561.0,"score_ratio":1.1052631579}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvmvqk","c_root_id_B":"guvk9zp","created_at_utc_A":1618681288,"created_at_utc_B":1618680019,"score_A":21,"score_B":18,"human_ref_A":"Read Harold McGee, read Jacques Pepin. Also Michael Ruhlman's Ratio is excellent - less about techniques, but more about the ideas behind recipe development that get you to think about dishes as ratios of ingredients, rather than the result of specific recipes.","human_ref_B":"Culinary schools have textbooks! I love the large hardcover ones available on Amazon by the Culinary Institute. They are well tested recipes that were designed to work!!! And they have chapter after chapter of technical knowledge.","labels":1,"seconds_difference":1269.0,"score_ratio":1.1666666667}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvhwyo","c_root_id_B":"guvmvqk","created_at_utc_A":1618678830,"created_at_utc_B":1618681288,"score_A":11,"score_B":21,"human_ref_A":"\"Ratio\" is excellent!","human_ref_B":"Read Harold McGee, read Jacques Pepin. Also Michael Ruhlman's Ratio is excellent - less about techniques, but more about the ideas behind recipe development that get you to think about dishes as ratios of ingredients, rather than the result of specific recipes.","labels":0,"seconds_difference":2458.0,"score_ratio":1.9090909091}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvb1c7","c_root_id_B":"guvmvqk","created_at_utc_A":1618676333,"created_at_utc_B":1618681288,"score_A":9,"score_B":21,"human_ref_A":"Alton Brown I'm just here for the food and I'm just here for more food. He has books from the good eats shows as well","human_ref_B":"Read Harold McGee, read Jacques Pepin. Also Michael Ruhlman's Ratio is excellent - less about techniques, but more about the ideas behind recipe development that get you to think about dishes as ratios of ingredients, rather than the result of specific recipes.","labels":0,"seconds_difference":4955.0,"score_ratio":2.3333333333}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvmvqk","c_root_id_B":"guv9497","created_at_utc_A":1618681288,"created_at_utc_B":1618675678,"score_A":21,"score_B":6,"human_ref_A":"Read Harold McGee, read Jacques Pepin. Also Michael Ruhlman's Ratio is excellent - less about techniques, but more about the ideas behind recipe development that get you to think about dishes as ratios of ingredients, rather than the result of specific recipes.","human_ref_B":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","labels":1,"seconds_difference":5610.0,"score_ratio":3.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvmvqk","c_root_id_B":"guvja3y","created_at_utc_A":1618681288,"created_at_utc_B":1618679521,"score_A":21,"score_B":6,"human_ref_A":"Read Harold McGee, read Jacques Pepin. Also Michael Ruhlman's Ratio is excellent - less about techniques, but more about the ideas behind recipe development that get you to think about dishes as ratios of ingredients, rather than the result of specific recipes.","human_ref_B":"Try this site  https:\/\/archive.org\/details\/cbk?&sort=-downloads&page=7","labels":1,"seconds_difference":1767.0,"score_ratio":3.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvmvqk","c_root_id_B":"guvjrvk","created_at_utc_A":1618681288,"created_at_utc_B":1618679766,"score_A":21,"score_B":8,"human_ref_A":"Read Harold McGee, read Jacques Pepin. Also Michael Ruhlman's Ratio is excellent - less about techniques, but more about the ideas behind recipe development that get you to think about dishes as ratios of ingredients, rather than the result of specific recipes.","human_ref_B":"I've had a book called \"herbs and spices: the cook's reference\" which has all the info you need for herbs and spices, how to cook them and tells you how to pair and what they taste like","labels":1,"seconds_difference":1522.0,"score_ratio":2.625}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvlz6o","c_root_id_B":"guvmvqk","created_at_utc_A":1618680885,"created_at_utc_B":1618681288,"score_A":6,"score_B":21,"human_ref_A":"\u201cTaste What You are Missing\u201d by Barb Stuckey is a great book to help understand why we like what we like. Great book!","human_ref_B":"Read Harold McGee, read Jacques Pepin. Also Michael Ruhlman's Ratio is excellent - less about techniques, but more about the ideas behind recipe development that get you to think about dishes as ratios of ingredients, rather than the result of specific recipes.","labels":0,"seconds_difference":403.0,"score_ratio":3.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guv9497","c_root_id_B":"guv9m79","created_at_utc_A":1618675678,"created_at_utc_B":1618675846,"score_A":6,"score_B":20,"human_ref_A":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","human_ref_B":"The Flavor Equation by Nik Sharma is a great book that examines a lot of the science behind flavor. Modernist Cuisine is another well-known collection; I haven't read it yet, but it's supposed to be pretty comprehensive.  A couple other books I know of that go over the how and why of cooking, but aren't strictly scientific texts:   - The Flavor Bible   - King Arthur Baker's Companion","labels":0,"seconds_difference":168.0,"score_ratio":3.3333333333}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvhpiu","c_root_id_B":"guvb1c7","created_at_utc_A":1618678727,"created_at_utc_B":1618676333,"score_A":19,"score_B":9,"human_ref_A":"Not yet mentioned would be The Science of Good Cooking, chiefly written by the guy who is the in-house science expert for America's Test Kitchen. (Blanking on his name.)","human_ref_B":"Alton Brown I'm just here for the food and I'm just here for more food. He has books from the good eats shows as well","labels":1,"seconds_difference":2394.0,"score_ratio":2.1111111111}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvhpiu","c_root_id_B":"guv9497","created_at_utc_A":1618678727,"created_at_utc_B":1618675678,"score_A":19,"score_B":6,"human_ref_A":"Not yet mentioned would be The Science of Good Cooking, chiefly written by the guy who is the in-house science expert for America's Test Kitchen. (Blanking on his name.)","human_ref_B":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","labels":1,"seconds_difference":3049.0,"score_ratio":3.1666666667}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvhwyo","c_root_id_B":"guvk9zp","created_at_utc_A":1618678830,"created_at_utc_B":1618680019,"score_A":11,"score_B":18,"human_ref_A":"\"Ratio\" is excellent!","human_ref_B":"Culinary schools have textbooks! I love the large hardcover ones available on Amazon by the Culinary Institute. They are well tested recipes that were designed to work!!! And they have chapter after chapter of technical knowledge.","labels":0,"seconds_difference":1189.0,"score_ratio":1.6363636364}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvk9zp","c_root_id_B":"guvb1c7","created_at_utc_A":1618680019,"created_at_utc_B":1618676333,"score_A":18,"score_B":9,"human_ref_A":"Culinary schools have textbooks! I love the large hardcover ones available on Amazon by the Culinary Institute. They are well tested recipes that were designed to work!!! And they have chapter after chapter of technical knowledge.","human_ref_B":"Alton Brown I'm just here for the food and I'm just here for more food. He has books from the good eats shows as well","labels":1,"seconds_difference":3686.0,"score_ratio":2.0}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvk9zp","c_root_id_B":"guv9497","created_at_utc_A":1618680019,"created_at_utc_B":1618675678,"score_A":18,"score_B":6,"human_ref_A":"Culinary schools have textbooks! I love the large hardcover ones available on Amazon by the Culinary Institute. They are well tested recipes that were designed to work!!! And they have chapter after chapter of technical knowledge.","human_ref_B":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","labels":1,"seconds_difference":4341.0,"score_ratio":3.0}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvja3y","c_root_id_B":"guvk9zp","created_at_utc_A":1618679521,"created_at_utc_B":1618680019,"score_A":6,"score_B":18,"human_ref_A":"Try this site  https:\/\/archive.org\/details\/cbk?&sort=-downloads&page=7","human_ref_B":"Culinary schools have textbooks! I love the large hardcover ones available on Amazon by the Culinary Institute. They are well tested recipes that were designed to work!!! And they have chapter after chapter of technical knowledge.","labels":0,"seconds_difference":498.0,"score_ratio":3.0}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvjrvk","c_root_id_B":"guvk9zp","created_at_utc_A":1618679766,"created_at_utc_B":1618680019,"score_A":8,"score_B":18,"human_ref_A":"I've had a book called \"herbs and spices: the cook's reference\" which has all the info you need for herbs and spices, how to cook them and tells you how to pair and what they taste like","human_ref_B":"Culinary schools have textbooks! I love the large hardcover ones available on Amazon by the Culinary Institute. They are well tested recipes that were designed to work!!! And they have chapter after chapter of technical knowledge.","labels":0,"seconds_difference":253.0,"score_ratio":2.25}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvhwyo","c_root_id_B":"guvpf0y","created_at_utc_A":1618678830,"created_at_utc_B":1618682496,"score_A":11,"score_B":15,"human_ref_A":"\"Ratio\" is excellent!","human_ref_B":"Two books by food scientist Shirley Corriher, \"Cookwise\" and \"Bakewise\" are excellent.  If you have any interest in baking, I highly recommend anything by Rose Levy Beranbaum.","labels":0,"seconds_difference":3666.0,"score_ratio":1.3636363636}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvpf0y","c_root_id_B":"guvb1c7","created_at_utc_A":1618682496,"created_at_utc_B":1618676333,"score_A":15,"score_B":9,"human_ref_A":"Two books by food scientist Shirley Corriher, \"Cookwise\" and \"Bakewise\" are excellent.  If you have any interest in baking, I highly recommend anything by Rose Levy Beranbaum.","human_ref_B":"Alton Brown I'm just here for the food and I'm just here for more food. He has books from the good eats shows as well","labels":1,"seconds_difference":6163.0,"score_ratio":1.6666666667}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvpf0y","c_root_id_B":"guv9497","created_at_utc_A":1618682496,"created_at_utc_B":1618675678,"score_A":15,"score_B":6,"human_ref_A":"Two books by food scientist Shirley Corriher, \"Cookwise\" and \"Bakewise\" are excellent.  If you have any interest in baking, I highly recommend anything by Rose Levy Beranbaum.","human_ref_B":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","labels":1,"seconds_difference":6818.0,"score_ratio":2.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvja3y","c_root_id_B":"guvpf0y","created_at_utc_A":1618679521,"created_at_utc_B":1618682496,"score_A":6,"score_B":15,"human_ref_A":"Try this site  https:\/\/archive.org\/details\/cbk?&sort=-downloads&page=7","human_ref_B":"Two books by food scientist Shirley Corriher, \"Cookwise\" and \"Bakewise\" are excellent.  If you have any interest in baking, I highly recommend anything by Rose Levy Beranbaum.","labels":0,"seconds_difference":2975.0,"score_ratio":2.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvjrvk","c_root_id_B":"guvpf0y","created_at_utc_A":1618679766,"created_at_utc_B":1618682496,"score_A":8,"score_B":15,"human_ref_A":"I've had a book called \"herbs and spices: the cook's reference\" which has all the info you need for herbs and spices, how to cook them and tells you how to pair and what they taste like","human_ref_B":"Two books by food scientist Shirley Corriher, \"Cookwise\" and \"Bakewise\" are excellent.  If you have any interest in baking, I highly recommend anything by Rose Levy Beranbaum.","labels":0,"seconds_difference":2730.0,"score_ratio":1.875}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvpf0y","c_root_id_B":"guvlz6o","created_at_utc_A":1618682496,"created_at_utc_B":1618680885,"score_A":15,"score_B":6,"human_ref_A":"Two books by food scientist Shirley Corriher, \"Cookwise\" and \"Bakewise\" are excellent.  If you have any interest in baking, I highly recommend anything by Rose Levy Beranbaum.","human_ref_B":"\u201cTaste What You are Missing\u201d by Barb Stuckey is a great book to help understand why we like what we like. Great book!","labels":1,"seconds_difference":1611.0,"score_ratio":2.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvop2l","c_root_id_B":"guvpf0y","created_at_utc_A":1618682146,"created_at_utc_B":1618682496,"score_A":4,"score_B":15,"human_ref_A":"Escoffier\u2019s \u201cGuide to Modern Cookery.\u201d Seminal cookbook and it\u2019s free on archive.org:  https:\/\/archive.org\/details\/cu31924000610117","human_ref_B":"Two books by food scientist Shirley Corriher, \"Cookwise\" and \"Bakewise\" are excellent.  If you have any interest in baking, I highly recommend anything by Rose Levy Beranbaum.","labels":0,"seconds_difference":350.0,"score_ratio":3.75}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvb1c7","c_root_id_B":"guvhwyo","created_at_utc_A":1618676333,"created_at_utc_B":1618678830,"score_A":9,"score_B":11,"human_ref_A":"Alton Brown I'm just here for the food and I'm just here for more food. He has books from the good eats shows as well","human_ref_B":"\"Ratio\" is excellent!","labels":0,"seconds_difference":2497.0,"score_ratio":1.2222222222}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guv9497","c_root_id_B":"guvhwyo","created_at_utc_A":1618675678,"created_at_utc_B":1618678830,"score_A":6,"score_B":11,"human_ref_A":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","human_ref_B":"\"Ratio\" is excellent!","labels":0,"seconds_difference":3152.0,"score_ratio":1.8333333333}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvb1c7","c_root_id_B":"guvq7lg","created_at_utc_A":1618676333,"created_at_utc_B":1618682735,"score_A":9,"score_B":10,"human_ref_A":"Alton Brown I'm just here for the food and I'm just here for more food. He has books from the good eats shows as well","human_ref_B":"I think everyone else has covered many of the food based ones but I would add Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold to your reading list.  And Flour Salt Water Yeast by Ken Forkis is an excellent guide for bread making.","labels":0,"seconds_difference":6402.0,"score_ratio":1.1111111111}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guv9497","c_root_id_B":"guvb1c7","created_at_utc_A":1618675678,"created_at_utc_B":1618676333,"score_A":6,"score_B":9,"human_ref_A":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","human_ref_B":"Alton Brown I'm just here for the food and I'm just here for more food. He has books from the good eats shows as well","labels":0,"seconds_difference":655.0,"score_ratio":1.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guv9497","c_root_id_B":"guvq7lg","created_at_utc_A":1618675678,"created_at_utc_B":1618682735,"score_A":6,"score_B":10,"human_ref_A":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","human_ref_B":"I think everyone else has covered many of the food based ones but I would add Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold to your reading list.  And Flour Salt Water Yeast by Ken Forkis is an excellent guide for bread making.","labels":0,"seconds_difference":7057.0,"score_ratio":1.6666666667}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvja3y","c_root_id_B":"guvq7lg","created_at_utc_A":1618679521,"created_at_utc_B":1618682735,"score_A":6,"score_B":10,"human_ref_A":"Try this site  https:\/\/archive.org\/details\/cbk?&sort=-downloads&page=7","human_ref_B":"I think everyone else has covered many of the food based ones but I would add Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold to your reading list.  And Flour Salt Water Yeast by Ken Forkis is an excellent guide for bread making.","labels":0,"seconds_difference":3214.0,"score_ratio":1.6666666667}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvq7lg","c_root_id_B":"guvjrvk","created_at_utc_A":1618682735,"created_at_utc_B":1618679766,"score_A":10,"score_B":8,"human_ref_A":"I think everyone else has covered many of the food based ones but I would add Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold to your reading list.  And Flour Salt Water Yeast by Ken Forkis is an excellent guide for bread making.","human_ref_B":"I've had a book called \"herbs and spices: the cook's reference\" which has all the info you need for herbs and spices, how to cook them and tells you how to pair and what they taste like","labels":1,"seconds_difference":2969.0,"score_ratio":1.25}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvlz6o","c_root_id_B":"guvq7lg","created_at_utc_A":1618680885,"created_at_utc_B":1618682735,"score_A":6,"score_B":10,"human_ref_A":"\u201cTaste What You are Missing\u201d by Barb Stuckey is a great book to help understand why we like what we like. Great book!","human_ref_B":"I think everyone else has covered many of the food based ones but I would add Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold to your reading list.  And Flour Salt Water Yeast by Ken Forkis is an excellent guide for bread making.","labels":0,"seconds_difference":1850.0,"score_ratio":1.6666666667}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvq7lg","c_root_id_B":"guvop2l","created_at_utc_A":1618682735,"created_at_utc_B":1618682146,"score_A":10,"score_B":4,"human_ref_A":"I think everyone else has covered many of the food based ones but I would add Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold to your reading list.  And Flour Salt Water Yeast by Ken Forkis is an excellent guide for bread making.","human_ref_B":"Escoffier\u2019s \u201cGuide to Modern Cookery.\u201d Seminal cookbook and it\u2019s free on archive.org:  https:\/\/archive.org\/details\/cu31924000610117","labels":1,"seconds_difference":589.0,"score_ratio":2.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guv9497","c_root_id_B":"guvr5i1","created_at_utc_A":1618675678,"created_at_utc_B":1618683102,"score_A":6,"score_B":9,"human_ref_A":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","human_ref_B":"Professional Cooking by Wayne Gisslen! The text book for the CIA (Culinary Inst. of America)","labels":0,"seconds_difference":7424.0,"score_ratio":1.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvr5i1","c_root_id_B":"guvja3y","created_at_utc_A":1618683102,"created_at_utc_B":1618679521,"score_A":9,"score_B":6,"human_ref_A":"Professional Cooking by Wayne Gisslen! The text book for the CIA (Culinary Inst. of America)","human_ref_B":"Try this site  https:\/\/archive.org\/details\/cbk?&sort=-downloads&page=7","labels":1,"seconds_difference":3581.0,"score_ratio":1.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvr5i1","c_root_id_B":"guvjrvk","created_at_utc_A":1618683102,"created_at_utc_B":1618679766,"score_A":9,"score_B":8,"human_ref_A":"Professional Cooking by Wayne Gisslen! The text book for the CIA (Culinary Inst. of America)","human_ref_B":"I've had a book called \"herbs and spices: the cook's reference\" which has all the info you need for herbs and spices, how to cook them and tells you how to pair and what they taste like","labels":1,"seconds_difference":3336.0,"score_ratio":1.125}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvlz6o","c_root_id_B":"guvr5i1","created_at_utc_A":1618680885,"created_at_utc_B":1618683102,"score_A":6,"score_B":9,"human_ref_A":"\u201cTaste What You are Missing\u201d by Barb Stuckey is a great book to help understand why we like what we like. Great book!","human_ref_B":"Professional Cooking by Wayne Gisslen! The text book for the CIA (Culinary Inst. of America)","labels":0,"seconds_difference":2217.0,"score_ratio":1.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvr5i1","c_root_id_B":"guvop2l","created_at_utc_A":1618683102,"created_at_utc_B":1618682146,"score_A":9,"score_B":4,"human_ref_A":"Professional Cooking by Wayne Gisslen! The text book for the CIA (Culinary Inst. of America)","human_ref_B":"Escoffier\u2019s \u201cGuide to Modern Cookery.\u201d Seminal cookbook and it\u2019s free on archive.org:  https:\/\/archive.org\/details\/cu31924000610117","labels":1,"seconds_difference":956.0,"score_ratio":2.25}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guv9497","c_root_id_B":"guvjrvk","created_at_utc_A":1618675678,"created_at_utc_B":1618679766,"score_A":6,"score_B":8,"human_ref_A":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","human_ref_B":"I've had a book called \"herbs and spices: the cook's reference\" which has all the info you need for herbs and spices, how to cook them and tells you how to pair and what they taste like","labels":0,"seconds_difference":4088.0,"score_ratio":1.3333333333}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guw7rmz","c_root_id_B":"guv9497","created_at_utc_A":1618690152,"created_at_utc_B":1618675678,"score_A":8,"score_B":6,"human_ref_A":"I'll recommend a couple I haven't seen yet. They're older so you should be able to find copies used for cheap.  The first one is called Cookwise by Shirley Corriher. She's got a few editions out, but your library probably has a copy. But she gets into the specifics of stuff like how butter and shortening react differently when you're making cookies and specific stuff like that.  There's also a series of 2 books called What Einstein Told His Chef by Robert Wolke. It's also older but has a lot of great info. I feel like this book was Kenji Alt Lopez before there was a KAL.","human_ref_B":"Cook's Science is great. Has scientific explanations of different foods and ingredients.","labels":1,"seconds_difference":14474.0,"score_ratio":1.3333333333}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvja3y","c_root_id_B":"guvjrvk","created_at_utc_A":1618679521,"created_at_utc_B":1618679766,"score_A":6,"score_B":8,"human_ref_A":"Try this site  https:\/\/archive.org\/details\/cbk?&sort=-downloads&page=7","human_ref_B":"I've had a book called \"herbs and spices: the cook's reference\" which has all the info you need for herbs and spices, how to cook them and tells you how to pair and what they taste like","labels":0,"seconds_difference":245.0,"score_ratio":1.3333333333}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guw7rmz","c_root_id_B":"guvja3y","created_at_utc_A":1618690152,"created_at_utc_B":1618679521,"score_A":8,"score_B":6,"human_ref_A":"I'll recommend a couple I haven't seen yet. They're older so you should be able to find copies used for cheap.  The first one is called Cookwise by Shirley Corriher. She's got a few editions out, but your library probably has a copy. But she gets into the specifics of stuff like how butter and shortening react differently when you're making cookies and specific stuff like that.  There's also a series of 2 books called What Einstein Told His Chef by Robert Wolke. It's also older but has a lot of great info. I feel like this book was Kenji Alt Lopez before there was a KAL.","human_ref_B":"Try this site  https:\/\/archive.org\/details\/cbk?&sort=-downloads&page=7","labels":1,"seconds_difference":10631.0,"score_ratio":1.3333333333}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvlz6o","c_root_id_B":"guw7rmz","created_at_utc_A":1618680885,"created_at_utc_B":1618690152,"score_A":6,"score_B":8,"human_ref_A":"\u201cTaste What You are Missing\u201d by Barb Stuckey is a great book to help understand why we like what we like. Great book!","human_ref_B":"I'll recommend a couple I haven't seen yet. They're older so you should be able to find copies used for cheap.  The first one is called Cookwise by Shirley Corriher. She's got a few editions out, but your library probably has a copy. But she gets into the specifics of stuff like how butter and shortening react differently when you're making cookies and specific stuff like that.  There's also a series of 2 books called What Einstein Told His Chef by Robert Wolke. It's also older but has a lot of great info. I feel like this book was Kenji Alt Lopez before there was a KAL.","labels":0,"seconds_difference":9267.0,"score_ratio":1.3333333333}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvop2l","c_root_id_B":"guw7rmz","created_at_utc_A":1618682146,"created_at_utc_B":1618690152,"score_A":4,"score_B":8,"human_ref_A":"Escoffier\u2019s \u201cGuide to Modern Cookery.\u201d Seminal cookbook and it\u2019s free on archive.org:  https:\/\/archive.org\/details\/cu31924000610117","human_ref_B":"I'll recommend a couple I haven't seen yet. They're older so you should be able to find copies used for cheap.  The first one is called Cookwise by Shirley Corriher. She's got a few editions out, but your library probably has a copy. But she gets into the specifics of stuff like how butter and shortening react differently when you're making cookies and specific stuff like that.  There's also a series of 2 books called What Einstein Told His Chef by Robert Wolke. It's also older but has a lot of great info. I feel like this book was Kenji Alt Lopez before there was a KAL.","labels":0,"seconds_difference":8006.0,"score_ratio":2.0}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvulc6","c_root_id_B":"guw7rmz","created_at_utc_A":1618684783,"created_at_utc_B":1618690152,"score_A":5,"score_B":8,"human_ref_A":"Molecular Gastronomy by Herve This.","human_ref_B":"I'll recommend a couple I haven't seen yet. They're older so you should be able to find copies used for cheap.  The first one is called Cookwise by Shirley Corriher. She's got a few editions out, but your library probably has a copy. But she gets into the specifics of stuff like how butter and shortening react differently when you're making cookies and specific stuff like that.  There's also a series of 2 books called What Einstein Told His Chef by Robert Wolke. It's also older but has a lot of great info. I feel like this book was Kenji Alt Lopez before there was a KAL.","labels":0,"seconds_difference":5369.0,"score_ratio":1.6}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvop2l","c_root_id_B":"guxg9p9","created_at_utc_A":1618682146,"created_at_utc_B":1618713309,"score_A":4,"score_B":6,"human_ref_A":"Escoffier\u2019s \u201cGuide to Modern Cookery.\u201d Seminal cookbook and it\u2019s free on archive.org:  https:\/\/archive.org\/details\/cu31924000610117","human_ref_B":"James Peterson has some great books. They're a little older, and the photography is sometimes dated, but the info is fantastic.","labels":0,"seconds_difference":31163.0,"score_ratio":1.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvulc6","c_root_id_B":"guxg9p9","created_at_utc_A":1618684783,"created_at_utc_B":1618713309,"score_A":5,"score_B":6,"human_ref_A":"Molecular Gastronomy by Herve This.","human_ref_B":"James Peterson has some great books. They're a little older, and the photography is sometimes dated, but the info is fantastic.","labels":0,"seconds_difference":28526.0,"score_ratio":1.2}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guxg9p9","c_root_id_B":"guw9uhd","created_at_utc_A":1618713309,"created_at_utc_B":1618690849,"score_A":6,"score_B":4,"human_ref_A":"James Peterson has some great books. They're a little older, and the photography is sometimes dated, but the info is fantastic.","human_ref_B":"I am fond of the website Cooking for Engineers  and I learned some interesting and useful stuff from the (very easy reading) book Cooking for Geeks (the first bit is a bit...condescending?  It rubbed me the wrong way, anyway, but the way they explain the science of sous vide and the way they describe other ways to learn by playing with cooking techniques?  Sticks with me even if I haven't cracked the book in years.  The La Brea Bakery book is great if you want to get into the weeds with bread.  Aand, that's about what I've got for \"technical\", so I'll restrain myself from shoehorning in other favorites that don't quite fit.","labels":1,"seconds_difference":22460.0,"score_ratio":1.5}
{"post_id":"msshic","domain":"askculinary_test","upvote_ratio":0.98,"history":"Seeking Technical Books on Cooking I've read Salt, Fat, Acid, Heat as well as Food Lab and enjoyed both immensely for their exploration on the fundamental techniques behind cooking and recipe development. Does anyone have any recommendations on other similar books that focus on the techniques and science behind cooking rather than the typical collection of recipes cook book? Any and all suggestions appreciated!","c_root_id_A":"guvulc6","c_root_id_B":"guvop2l","created_at_utc_A":1618684783,"created_at_utc_B":1618682146,"score_A":5,"score_B":4,"human_ref_A":"Molecular Gastronomy by Herve This.","human_ref_B":"Escoffier\u2019s \u201cGuide to Modern Cookery.\u201d Seminal cookbook and it\u2019s free on archive.org:  https:\/\/archive.org\/details\/cu31924000610117","labels":1,"seconds_difference":2637.0,"score_ratio":1.25}
{"post_id":"ou1u4b","domain":"askculinary_test","upvote_ratio":0.87,"history":"Restaurants always cook my over medium eggs over easy, why is that? I like my eggs with a cooked whites and thick runny yolk. I thought that is over medium. I always get the eggs with liquid yolks that are like water., despite ordering over medium.   How do I fix this is there another way I need to describe what I want? Should I say over medium with thick runny yolks?","c_root_id_A":"h6za22c","c_root_id_B":"h6zaa7v","created_at_utc_A":1627579753,"created_at_utc_B":1627579844,"score_A":147,"score_B":812,"human_ref_A":"That is indeed over medium. But maybe you should ask for over medium-well, which is a thing, in hopes that they continue to undercook them, which will actually be closer to what you are looking for.   Also, many of these breakfast cooks just don't give a shit and are trying to churn out eggs as quickly as possible, so there's that (source: former breakfast line cook). Or it's just bad training.","human_ref_B":"Because on restaurant equipment that runs hot for large volume cooking there is about a 3 second window that wn egg is over medium vs over hard.when you are cooking 30 eggs at the same time good luck on hitting that window.","labels":0,"seconds_difference":91.0,"score_ratio":5.5238095238}
{"post_id":"ou1u4b","domain":"askculinary_test","upvote_ratio":0.87,"history":"Restaurants always cook my over medium eggs over easy, why is that? I like my eggs with a cooked whites and thick runny yolk. I thought that is over medium. I always get the eggs with liquid yolks that are like water., despite ordering over medium.   How do I fix this is there another way I need to describe what I want? Should I say over medium with thick runny yolks?","c_root_id_A":"h6zsprx","c_root_id_B":"h6zlvlo","created_at_utc_A":1627587451,"created_at_utc_B":1627584603,"score_A":108,"score_B":29,"human_ref_A":"Because it's a pain in the fucking ass, and it's very easy for them to become over hard.  When you have 20 breakfast orders and 40 eggs on the grill, its pretty hard to keep track of.  Better to have them a little over easy than over hard.","human_ref_B":"Breakfast food is so damn cheap and pay for cooks is very low. Your not going to get Gordon Ramsey in there making your 5$ worth of eggs. Asking for \u201cmedium\u201d eggs is just being picky.","labels":1,"seconds_difference":2848.0,"score_ratio":3.724137931}
{"post_id":"ou1u4b","domain":"askculinary_test","upvote_ratio":0.87,"history":"Restaurants always cook my over medium eggs over easy, why is that? I like my eggs with a cooked whites and thick runny yolk. I thought that is over medium. I always get the eggs with liquid yolks that are like water., despite ordering over medium.   How do I fix this is there another way I need to describe what I want? Should I say over medium with thick runny yolks?","c_root_id_A":"h6zcc6g","c_root_id_B":"h6zsprx","created_at_utc_A":1627580670,"created_at_utc_B":1627587451,"score_A":2,"score_B":108,"human_ref_A":"what you are describing is indeed over-medium...hmm \ud83e\udd14 If you're going to the same spot over and over you can be sure that their cook(s) will continue to do this. Perhaps explaining it to them like you did to us, or like someone said below \ud83d\udc47, start asking for Medium-Well.","human_ref_B":"Because it's a pain in the fucking ass, and it's very easy for them to become over hard.  When you have 20 breakfast orders and 40 eggs on the grill, its pretty hard to keep track of.  Better to have them a little over easy than over hard.","labels":0,"seconds_difference":6781.0,"score_ratio":54.0}
{"post_id":"ou1u4b","domain":"askculinary_test","upvote_ratio":0.87,"history":"Restaurants always cook my over medium eggs over easy, why is that? I like my eggs with a cooked whites and thick runny yolk. I thought that is over medium. I always get the eggs with liquid yolks that are like water., despite ordering over medium.   How do I fix this is there another way I need to describe what I want? Should I say over medium with thick runny yolks?","c_root_id_A":"h6zlvlo","c_root_id_B":"h6zcc6g","created_at_utc_A":1627584603,"created_at_utc_B":1627580670,"score_A":29,"score_B":2,"human_ref_A":"Breakfast food is so damn cheap and pay for cooks is very low. Your not going to get Gordon Ramsey in there making your 5$ worth of eggs. Asking for \u201cmedium\u201d eggs is just being picky.","human_ref_B":"what you are describing is indeed over-medium...hmm \ud83e\udd14 If you're going to the same spot over and over you can be sure that their cook(s) will continue to do this. Perhaps explaining it to them like you did to us, or like someone said below \ud83d\udc47, start asking for Medium-Well.","labels":1,"seconds_difference":3933.0,"score_ratio":14.5}
{"post_id":"ou1u4b","domain":"askculinary_test","upvote_ratio":0.87,"history":"Restaurants always cook my over medium eggs over easy, why is that? I like my eggs with a cooked whites and thick runny yolk. I thought that is over medium. I always get the eggs with liquid yolks that are like water., despite ordering over medium.   How do I fix this is there another way I need to describe what I want? Should I say over medium with thick runny yolks?","c_root_id_A":"h6ztjv2","c_root_id_B":"h705vjj","created_at_utc_A":1627587802,"created_at_utc_B":1627592919,"score_A":6,"score_B":18,"human_ref_A":"What you're describing sounds like over medium, but try \"over medium well\" and see if that's closer to what you're looking for.  That used to be my go-to egg order, so can confirm restaurants will know it.","human_ref_B":"Maybe it\u2019s down to my own experience but:  Because vanishingly few cooks know to check for doneness: they do it all by timing. And timing a single fried egg for middle doneness when you\u2019re running the flat top can be a nightmare.  Whereas if you know to just poke the yolk with a finger, it\u2019s pretty easy.","labels":0,"seconds_difference":5117.0,"score_ratio":3.0}
{"post_id":"ou1u4b","domain":"askculinary_test","upvote_ratio":0.87,"history":"Restaurants always cook my over medium eggs over easy, why is that? I like my eggs with a cooked whites and thick runny yolk. I thought that is over medium. I always get the eggs with liquid yolks that are like water., despite ordering over medium.   How do I fix this is there another way I need to describe what I want? Should I say over medium with thick runny yolks?","c_root_id_A":"h705vjj","c_root_id_B":"h6zcc6g","created_at_utc_A":1627592919,"created_at_utc_B":1627580670,"score_A":18,"score_B":2,"human_ref_A":"Maybe it\u2019s down to my own experience but:  Because vanishingly few cooks know to check for doneness: they do it all by timing. And timing a single fried egg for middle doneness when you\u2019re running the flat top can be a nightmare.  Whereas if you know to just poke the yolk with a finger, it\u2019s pretty easy.","human_ref_B":"what you are describing is indeed over-medium...hmm \ud83e\udd14 If you're going to the same spot over and over you can be sure that their cook(s) will continue to do this. Perhaps explaining it to them like you did to us, or like someone said below \ud83d\udc47, start asking for Medium-Well.","labels":1,"seconds_difference":12249.0,"score_ratio":9.0}
{"post_id":"ou1u4b","domain":"askculinary_test","upvote_ratio":0.87,"history":"Restaurants always cook my over medium eggs over easy, why is that? I like my eggs with a cooked whites and thick runny yolk. I thought that is over medium. I always get the eggs with liquid yolks that are like water., despite ordering over medium.   How do I fix this is there another way I need to describe what I want? Should I say over medium with thick runny yolks?","c_root_id_A":"h6zcc6g","c_root_id_B":"h6ztjv2","created_at_utc_A":1627580670,"created_at_utc_B":1627587802,"score_A":2,"score_B":6,"human_ref_A":"what you are describing is indeed over-medium...hmm \ud83e\udd14 If you're going to the same spot over and over you can be sure that their cook(s) will continue to do this. Perhaps explaining it to them like you did to us, or like someone said below \ud83d\udc47, start asking for Medium-Well.","human_ref_B":"What you're describing sounds like over medium, but try \"over medium well\" and see if that's closer to what you're looking for.  That used to be my go-to egg order, so can confirm restaurants will know it.","labels":0,"seconds_difference":7132.0,"score_ratio":3.0}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"himdp2w","c_root_id_B":"himkdkd","created_at_utc_A":1635582897,"created_at_utc_B":1635588409,"score_A":178,"score_B":188,"human_ref_A":"Ajinomoto (MSG). Pork fat (pork lard). Rock salt. Pork broth from boiling pork bones and fat for a loongggg time.","human_ref_B":"I live in Asia here and I want to tell you: we have these cheap marinade powder for pork that goes for like 15 cents (usd) a pack per 500g of pork. Very common, sold in every fresh market, makes pork tastes divine with that bouncy texture you'd probably familiar from Chinese restaurant.  And no one I talked to have any idea what the powder was made of. Tho the texture is similar when you marinate with baking soda.","labels":0,"seconds_difference":5512.0,"score_ratio":1.0561797753}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"him8616","c_root_id_B":"himkdkd","created_at_utc_A":1635578384,"created_at_utc_B":1635588409,"score_A":76,"score_B":188,"human_ref_A":"No one else wants to say it, but old pork.  And a lot of restaurants are guilty of this. No matter the cuisine. Selling off and old product because it's money they spent and they can see their dreams of becoming a millionaire going down the drain.  Source: Chef for 16 years.","human_ref_B":"I live in Asia here and I want to tell you: we have these cheap marinade powder for pork that goes for like 15 cents (usd) a pack per 500g of pork. Very common, sold in every fresh market, makes pork tastes divine with that bouncy texture you'd probably familiar from Chinese restaurant.  And no one I talked to have any idea what the powder was made of. Tho the texture is similar when you marinate with baking soda.","labels":0,"seconds_difference":10025.0,"score_ratio":2.4736842105}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"himcvj9","c_root_id_B":"himkdkd","created_at_utc_A":1635582211,"created_at_utc_B":1635588409,"score_A":18,"score_B":188,"human_ref_A":"This conversation was had about a year ago and someone recommended a Chinese brand of pork seasoning which I found and it really amped the the pork stir fry dishes I was making. The brand escapes me but I wondered through 3 asian grocery stores and it was just labelled pork seasoning in a 30g (ounce) packet. I\u2019ll get tomorrow, it\u2019s such a game changer and share again.","human_ref_B":"I live in Asia here and I want to tell you: we have these cheap marinade powder for pork that goes for like 15 cents (usd) a pack per 500g of pork. Very common, sold in every fresh market, makes pork tastes divine with that bouncy texture you'd probably familiar from Chinese restaurant.  And no one I talked to have any idea what the powder was made of. Tho the texture is similar when you marinate with baking soda.","labels":0,"seconds_difference":6198.0,"score_ratio":10.4444444444}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"him74yb","c_root_id_B":"himkdkd","created_at_utc_A":1635577577,"created_at_utc_B":1635588409,"score_A":8,"score_B":188,"human_ref_A":"Could shaoxing wine be the flavour you're picking up? I've always been taught to marinate meat dishes in a mix of oil, salt, sugar, shaoxing wine, and soy sauce.","human_ref_B":"I live in Asia here and I want to tell you: we have these cheap marinade powder for pork that goes for like 15 cents (usd) a pack per 500g of pork. Very common, sold in every fresh market, makes pork tastes divine with that bouncy texture you'd probably familiar from Chinese restaurant.  And no one I talked to have any idea what the powder was made of. Tho the texture is similar when you marinate with baking soda.","labels":0,"seconds_difference":10832.0,"score_ratio":23.5}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"himdp2w","c_root_id_B":"him8616","created_at_utc_A":1635582897,"created_at_utc_B":1635578384,"score_A":178,"score_B":76,"human_ref_A":"Ajinomoto (MSG). Pork fat (pork lard). Rock salt. Pork broth from boiling pork bones and fat for a loongggg time.","human_ref_B":"No one else wants to say it, but old pork.  And a lot of restaurants are guilty of this. No matter the cuisine. Selling off and old product because it's money they spent and they can see their dreams of becoming a millionaire going down the drain.  Source: Chef for 16 years.","labels":1,"seconds_difference":4513.0,"score_ratio":2.3421052632}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"himdp2w","c_root_id_B":"himcvj9","created_at_utc_A":1635582897,"created_at_utc_B":1635582211,"score_A":178,"score_B":18,"human_ref_A":"Ajinomoto (MSG). Pork fat (pork lard). Rock salt. Pork broth from boiling pork bones and fat for a loongggg time.","human_ref_B":"This conversation was had about a year ago and someone recommended a Chinese brand of pork seasoning which I found and it really amped the the pork stir fry dishes I was making. The brand escapes me but I wondered through 3 asian grocery stores and it was just labelled pork seasoning in a 30g (ounce) packet. I\u2019ll get tomorrow, it\u2019s such a game changer and share again.","labels":1,"seconds_difference":686.0,"score_ratio":9.8888888889}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"him74yb","c_root_id_B":"himdp2w","created_at_utc_A":1635577577,"created_at_utc_B":1635582897,"score_A":8,"score_B":178,"human_ref_A":"Could shaoxing wine be the flavour you're picking up? I've always been taught to marinate meat dishes in a mix of oil, salt, sugar, shaoxing wine, and soy sauce.","human_ref_B":"Ajinomoto (MSG). Pork fat (pork lard). Rock salt. Pork broth from boiling pork bones and fat for a loongggg time.","labels":0,"seconds_difference":5320.0,"score_ratio":22.25}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"him8616","c_root_id_B":"himpzgl","created_at_utc_A":1635578384,"created_at_utc_B":1635592741,"score_A":76,"score_B":165,"human_ref_A":"No one else wants to say it, but old pork.  And a lot of restaurants are guilty of this. No matter the cuisine. Selling off and old product because it's money they spent and they can see their dreams of becoming a millionaire going down the drain.  Source: Chef for 16 years.","human_ref_B":"I worked in several chinese run resaurant and in one Japanese run restaurant during my experience .   the main reason is the already mentioned Basic Stock made with pork bones , trotters and msg .   other reasons i found    the source of the meat : almost any meat was delivered from Chinese marked food trucks and never \"local'' . this not calls for a lower quality of meat but for a different market from the local meat i was used to . maybe the butchering process or the breed is not the same , who knows !  second thing is a Meat tenderizer containing papain commonly used by Chinese cooks   Papain is a proteolytic enzyme extracted from the raw fruit of the papaya plant. Proteolytic enzymes help break proteins   that's all","labels":0,"seconds_difference":14357.0,"score_ratio":2.1710526316}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"himpzgl","c_root_id_B":"himl961","created_at_utc_A":1635592741,"created_at_utc_B":1635589126,"score_A":165,"score_B":23,"human_ref_A":"I worked in several chinese run resaurant and in one Japanese run restaurant during my experience .   the main reason is the already mentioned Basic Stock made with pork bones , trotters and msg .   other reasons i found    the source of the meat : almost any meat was delivered from Chinese marked food trucks and never \"local'' . this not calls for a lower quality of meat but for a different market from the local meat i was used to . maybe the butchering process or the breed is not the same , who knows !  second thing is a Meat tenderizer containing papain commonly used by Chinese cooks   Papain is a proteolytic enzyme extracted from the raw fruit of the papaya plant. Proteolytic enzymes help break proteins   that's all","human_ref_B":"Its honestly just because they get their pork VERY fresh. I know what \"porky\" taste u talking about and I only ever taste it when I buy fresh butchered pork at the Latino grocery store. NGL, first time I tasted fresh pork I almost threw up because it took me by surprise and I was so used to the bland\/subtle flavor that mass grocery store chains and restaurants provide.   Chinese and Latino groceries tend to have their own animal farm\/processing plants apart from the big companies so their meats are often cheaper and fresher. So if u eat in a small ethnic restaurant that's in their own community, 9\/10 times the food will be a banger.  PS. I'm still trying to get used to that \"porky\" taste \ud83e\udd22","labels":1,"seconds_difference":3615.0,"score_ratio":7.1739130435}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"himcvj9","c_root_id_B":"himpzgl","created_at_utc_A":1635582211,"created_at_utc_B":1635592741,"score_A":18,"score_B":165,"human_ref_A":"This conversation was had about a year ago and someone recommended a Chinese brand of pork seasoning which I found and it really amped the the pork stir fry dishes I was making. The brand escapes me but I wondered through 3 asian grocery stores and it was just labelled pork seasoning in a 30g (ounce) packet. I\u2019ll get tomorrow, it\u2019s such a game changer and share again.","human_ref_B":"I worked in several chinese run resaurant and in one Japanese run restaurant during my experience .   the main reason is the already mentioned Basic Stock made with pork bones , trotters and msg .   other reasons i found    the source of the meat : almost any meat was delivered from Chinese marked food trucks and never \"local'' . this not calls for a lower quality of meat but for a different market from the local meat i was used to . maybe the butchering process or the breed is not the same , who knows !  second thing is a Meat tenderizer containing papain commonly used by Chinese cooks   Papain is a proteolytic enzyme extracted from the raw fruit of the papaya plant. Proteolytic enzymes help break proteins   that's all","labels":0,"seconds_difference":10530.0,"score_ratio":9.1666666667}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"himl271","c_root_id_B":"himpzgl","created_at_utc_A":1635588965,"created_at_utc_B":1635592741,"score_A":17,"score_B":165,"human_ref_A":"My mother's butcher told her that meat from the male pig is much \"porkier\" than the meat from the sow.  It may also depend on breeds and the age of the pig.","human_ref_B":"I worked in several chinese run resaurant and in one Japanese run restaurant during my experience .   the main reason is the already mentioned Basic Stock made with pork bones , trotters and msg .   other reasons i found    the source of the meat : almost any meat was delivered from Chinese marked food trucks and never \"local'' . this not calls for a lower quality of meat but for a different market from the local meat i was used to . maybe the butchering process or the breed is not the same , who knows !  second thing is a Meat tenderizer containing papain commonly used by Chinese cooks   Papain is a proteolytic enzyme extracted from the raw fruit of the papaya plant. Proteolytic enzymes help break proteins   that's all","labels":0,"seconds_difference":3776.0,"score_ratio":9.7058823529}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"him74yb","c_root_id_B":"himpzgl","created_at_utc_A":1635577577,"created_at_utc_B":1635592741,"score_A":8,"score_B":165,"human_ref_A":"Could shaoxing wine be the flavour you're picking up? I've always been taught to marinate meat dishes in a mix of oil, salt, sugar, shaoxing wine, and soy sauce.","human_ref_B":"I worked in several chinese run resaurant and in one Japanese run restaurant during my experience .   the main reason is the already mentioned Basic Stock made with pork bones , trotters and msg .   other reasons i found    the source of the meat : almost any meat was delivered from Chinese marked food trucks and never \"local'' . this not calls for a lower quality of meat but for a different market from the local meat i was used to . maybe the butchering process or the breed is not the same , who knows !  second thing is a Meat tenderizer containing papain commonly used by Chinese cooks   Papain is a proteolytic enzyme extracted from the raw fruit of the papaya plant. Proteolytic enzymes help break proteins   that's all","labels":0,"seconds_difference":15164.0,"score_ratio":20.625}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"him74yb","c_root_id_B":"him8616","created_at_utc_A":1635577577,"created_at_utc_B":1635578384,"score_A":8,"score_B":76,"human_ref_A":"Could shaoxing wine be the flavour you're picking up? I've always been taught to marinate meat dishes in a mix of oil, salt, sugar, shaoxing wine, and soy sauce.","human_ref_B":"No one else wants to say it, but old pork.  And a lot of restaurants are guilty of this. No matter the cuisine. Selling off and old product because it's money they spent and they can see their dreams of becoming a millionaire going down the drain.  Source: Chef for 16 years.","labels":0,"seconds_difference":807.0,"score_ratio":9.5}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"hin2g4a","c_root_id_B":"himl961","created_at_utc_A":1635600376,"created_at_utc_B":1635589126,"score_A":56,"score_B":23,"human_ref_A":"Do you live near a Chinese market? Buy pork from them and cook it at home and see if it has the same flavor. Chinese markets and restaurants typically work with different suppliers than western restaurants and supermarkets. If it tastes different there\u2019s your answer. If it doesn\u2019t it\u2019s more likely a technique- or ingredient-based answer.","human_ref_B":"Its honestly just because they get their pork VERY fresh. I know what \"porky\" taste u talking about and I only ever taste it when I buy fresh butchered pork at the Latino grocery store. NGL, first time I tasted fresh pork I almost threw up because it took me by surprise and I was so used to the bland\/subtle flavor that mass grocery store chains and restaurants provide.   Chinese and Latino groceries tend to have their own animal farm\/processing plants apart from the big companies so their meats are often cheaper and fresher. So if u eat in a small ethnic restaurant that's in their own community, 9\/10 times the food will be a banger.  PS. I'm still trying to get used to that \"porky\" taste \ud83e\udd22","labels":1,"seconds_difference":11250.0,"score_ratio":2.4347826087}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"himcvj9","c_root_id_B":"hin2g4a","created_at_utc_A":1635582211,"created_at_utc_B":1635600376,"score_A":18,"score_B":56,"human_ref_A":"This conversation was had about a year ago and someone recommended a Chinese brand of pork seasoning which I found and it really amped the the pork stir fry dishes I was making. The brand escapes me but I wondered through 3 asian grocery stores and it was just labelled pork seasoning in a 30g (ounce) packet. I\u2019ll get tomorrow, it\u2019s such a game changer and share again.","human_ref_B":"Do you live near a Chinese market? Buy pork from them and cook it at home and see if it has the same flavor. Chinese markets and restaurants typically work with different suppliers than western restaurants and supermarkets. If it tastes different there\u2019s your answer. If it doesn\u2019t it\u2019s more likely a technique- or ingredient-based answer.","labels":0,"seconds_difference":18165.0,"score_ratio":3.1111111111}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"himl271","c_root_id_B":"hin2g4a","created_at_utc_A":1635588965,"created_at_utc_B":1635600376,"score_A":17,"score_B":56,"human_ref_A":"My mother's butcher told her that meat from the male pig is much \"porkier\" than the meat from the sow.  It may also depend on breeds and the age of the pig.","human_ref_B":"Do you live near a Chinese market? Buy pork from them and cook it at home and see if it has the same flavor. Chinese markets and restaurants typically work with different suppliers than western restaurants and supermarkets. If it tastes different there\u2019s your answer. If it doesn\u2019t it\u2019s more likely a technique- or ingredient-based answer.","labels":0,"seconds_difference":11411.0,"score_ratio":3.2941176471}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"him74yb","c_root_id_B":"hin2g4a","created_at_utc_A":1635577577,"created_at_utc_B":1635600376,"score_A":8,"score_B":56,"human_ref_A":"Could shaoxing wine be the flavour you're picking up? I've always been taught to marinate meat dishes in a mix of oil, salt, sugar, shaoxing wine, and soy sauce.","human_ref_B":"Do you live near a Chinese market? Buy pork from them and cook it at home and see if it has the same flavor. Chinese markets and restaurants typically work with different suppliers than western restaurants and supermarkets. If it tastes different there\u2019s your answer. If it doesn\u2019t it\u2019s more likely a technique- or ingredient-based answer.","labels":0,"seconds_difference":22799.0,"score_ratio":7.0}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"himl961","c_root_id_B":"himcvj9","created_at_utc_A":1635589126,"created_at_utc_B":1635582211,"score_A":23,"score_B":18,"human_ref_A":"Its honestly just because they get their pork VERY fresh. I know what \"porky\" taste u talking about and I only ever taste it when I buy fresh butchered pork at the Latino grocery store. NGL, first time I tasted fresh pork I almost threw up because it took me by surprise and I was so used to the bland\/subtle flavor that mass grocery store chains and restaurants provide.   Chinese and Latino groceries tend to have their own animal farm\/processing plants apart from the big companies so their meats are often cheaper and fresher. So if u eat in a small ethnic restaurant that's in their own community, 9\/10 times the food will be a banger.  PS. I'm still trying to get used to that \"porky\" taste \ud83e\udd22","human_ref_B":"This conversation was had about a year ago and someone recommended a Chinese brand of pork seasoning which I found and it really amped the the pork stir fry dishes I was making. The brand escapes me but I wondered through 3 asian grocery stores and it was just labelled pork seasoning in a 30g (ounce) packet. I\u2019ll get tomorrow, it\u2019s such a game changer and share again.","labels":1,"seconds_difference":6915.0,"score_ratio":1.2777777778}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"himl961","c_root_id_B":"himl271","created_at_utc_A":1635589126,"created_at_utc_B":1635588965,"score_A":23,"score_B":17,"human_ref_A":"Its honestly just because they get their pork VERY fresh. I know what \"porky\" taste u talking about and I only ever taste it when I buy fresh butchered pork at the Latino grocery store. NGL, first time I tasted fresh pork I almost threw up because it took me by surprise and I was so used to the bland\/subtle flavor that mass grocery store chains and restaurants provide.   Chinese and Latino groceries tend to have their own animal farm\/processing plants apart from the big companies so their meats are often cheaper and fresher. So if u eat in a small ethnic restaurant that's in their own community, 9\/10 times the food will be a banger.  PS. I'm still trying to get used to that \"porky\" taste \ud83e\udd22","human_ref_B":"My mother's butcher told her that meat from the male pig is much \"porkier\" than the meat from the sow.  It may also depend on breeds and the age of the pig.","labels":1,"seconds_difference":161.0,"score_ratio":1.3529411765}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"him74yb","c_root_id_B":"himl961","created_at_utc_A":1635577577,"created_at_utc_B":1635589126,"score_A":8,"score_B":23,"human_ref_A":"Could shaoxing wine be the flavour you're picking up? I've always been taught to marinate meat dishes in a mix of oil, salt, sugar, shaoxing wine, and soy sauce.","human_ref_B":"Its honestly just because they get their pork VERY fresh. I know what \"porky\" taste u talking about and I only ever taste it when I buy fresh butchered pork at the Latino grocery store. NGL, first time I tasted fresh pork I almost threw up because it took me by surprise and I was so used to the bland\/subtle flavor that mass grocery store chains and restaurants provide.   Chinese and Latino groceries tend to have their own animal farm\/processing plants apart from the big companies so their meats are often cheaper and fresher. So if u eat in a small ethnic restaurant that's in their own community, 9\/10 times the food will be a banger.  PS. I'm still trying to get used to that \"porky\" taste \ud83e\udd22","labels":0,"seconds_difference":11549.0,"score_ratio":2.875}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"him74yb","c_root_id_B":"himcvj9","created_at_utc_A":1635577577,"created_at_utc_B":1635582211,"score_A":8,"score_B":18,"human_ref_A":"Could shaoxing wine be the flavour you're picking up? I've always been taught to marinate meat dishes in a mix of oil, salt, sugar, shaoxing wine, and soy sauce.","human_ref_B":"This conversation was had about a year ago and someone recommended a Chinese brand of pork seasoning which I found and it really amped the the pork stir fry dishes I was making. The brand escapes me but I wondered through 3 asian grocery stores and it was just labelled pork seasoning in a 30g (ounce) packet. I\u2019ll get tomorrow, it\u2019s such a game changer and share again.","labels":0,"seconds_difference":4634.0,"score_ratio":2.25}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"himl271","c_root_id_B":"him74yb","created_at_utc_A":1635588965,"created_at_utc_B":1635577577,"score_A":17,"score_B":8,"human_ref_A":"My mother's butcher told her that meat from the male pig is much \"porkier\" than the meat from the sow.  It may also depend on breeds and the age of the pig.","human_ref_B":"Could shaoxing wine be the flavour you're picking up? I've always been taught to marinate meat dishes in a mix of oil, salt, sugar, shaoxing wine, and soy sauce.","labels":1,"seconds_difference":11388.0,"score_ratio":2.125}
{"post_id":"qit3tf","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why does a lot of Chinese restaurant pork taste so \"porky\"? I've noticed a lot of time when I order pork dishes from Chinese restaurants, the meat has an especially strong, robust pork flavor, which I love. Of all the pork I've ever bought in a grocery store, or pork dishes I've had from other types of restaurants, most of it is fairly bland and doesn't taste like much other than the seasoning or marinade\/sauce it's cooked with.   I don't think this flavor is based on any particular seasoning, or a specific cut, because I've noticed it in everything ranging from pork belly to char siu to ground pork. I eat a lot of Chinese food and I'd say about 75% of the time the pork has some amount of this flavor, and it's stronger and more likely in very traditional and high-end restaurants. For instance, the other day I got some ma po tofu from a somewhat upscale, pricy Szechuan restaurant and the pork in it was incredible. Another place where the chef prides himself on doing thing in a very traditional way has this great flavor in all their pork.  I really have no idea what it is. A specific breed of pork? Some method of preparation before cooking? Aging? I'm at a loss. The couple times I've asked, they either don't understand what I'm asking due to language barrier, or just tell me they get their pork from a restaurant supplier, which doesn't help much since other restaurant pork doesn't have this flavor.  If anyone has experience in Chinese restaurants and may be able to shed some light on this, that'd be great.","c_root_id_A":"hin2se1","c_root_id_B":"him74yb","created_at_utc_A":1635600557,"created_at_utc_B":1635577577,"score_A":9,"score_B":8,"human_ref_A":"Omg, I hate that strong pork flavor so much. I\u2019d like the answer to this too so I can avoid it. Nothing I love more than pork dumplings but if they taste piggy I *will* vomit.","human_ref_B":"Could shaoxing wine be the flavour you're picking up? I've always been taught to marinate meat dishes in a mix of oil, salt, sugar, shaoxing wine, and soy sauce.","labels":1,"seconds_difference":22980.0,"score_ratio":1.125}
{"post_id":"fkcu7c","domain":"askculinary_test","upvote_ratio":0.96,"history":"Why shouldn't you refreeze thawed meat? Why is this so bad? People have told me not to do it my whole life. But getting a single portion out of the packaging of chicken or fish to thaw it out is a nightmare. Can't you just thaw the whole thing take your portions and restock in the freezer?","c_root_id_A":"fksc50i","c_root_id_B":"fkshjon","created_at_utc_A":1584486787,"created_at_utc_B":1584490236,"score_A":8,"score_B":16,"human_ref_A":"It's not a big deal.   ​  Theoretically, you are creating ice crystals that puncture cells each time you freeze so like the quality is getting slightly worse each time. You may find it mushy or it releases a lot of water.","human_ref_B":"From a safety standpoint, it's OK as long as you maintain the temperature rules. Re-freezing it does not, in itself, cause any safety concerns. It WILL, however, degrade the quality of the meat, especially fish, every time you do this, and thus shorten its freezer life and it will be mushy and disgusting. Beef and pork stand up to this pretty well, but not fish, and chicken not quite a good.  I don't understand two things....if these are commercially purchased, consumer products, they should either be already portioned, or easily separated in the bag or whatever. And #2, if you are making these items, why has it not occurred to you to pack them in separate serving portions?","labels":0,"seconds_difference":3449.0,"score_ratio":2.0}
{"post_id":"fkcu7c","domain":"askculinary_test","upvote_ratio":0.96,"history":"Why shouldn't you refreeze thawed meat? Why is this so bad? People have told me not to do it my whole life. But getting a single portion out of the packaging of chicken or fish to thaw it out is a nightmare. Can't you just thaw the whole thing take your portions and restock in the freezer?","c_root_id_A":"fkshjon","c_root_id_B":"fkshi06","created_at_utc_A":1584490236,"created_at_utc_B":1584490204,"score_A":16,"score_B":2,"human_ref_A":"From a safety standpoint, it's OK as long as you maintain the temperature rules. Re-freezing it does not, in itself, cause any safety concerns. It WILL, however, degrade the quality of the meat, especially fish, every time you do this, and thus shorten its freezer life and it will be mushy and disgusting. Beef and pork stand up to this pretty well, but not fish, and chicken not quite a good.  I don't understand two things....if these are commercially purchased, consumer products, they should either be already portioned, or easily separated in the bag or whatever. And #2, if you are making these items, why has it not occurred to you to pack them in separate serving portions?","human_ref_B":"Pretty sure most of the meat is already frozen at chain grocery stores at least","labels":1,"seconds_difference":32.0,"score_ratio":8.0}
{"post_id":"fkcu7c","domain":"askculinary_test","upvote_ratio":0.96,"history":"Why shouldn't you refreeze thawed meat? Why is this so bad? People have told me not to do it my whole life. But getting a single portion out of the packaging of chicken or fish to thaw it out is a nightmare. Can't you just thaw the whole thing take your portions and restock in the freezer?","c_root_id_A":"fkshi06","c_root_id_B":"fksobao","created_at_utc_A":1584490204,"created_at_utc_B":1584494616,"score_A":2,"score_B":7,"human_ref_A":"Pretty sure most of the meat is already frozen at chain grocery stores at least","human_ref_B":"I wonder this too because I know that most of the chicken I buy in the cold case as the grocery store has already been frozen before. I know this because it's often still partially frozen when I buy it.  Whether I cook it all that week or cook some, freeze some for later, it all seems to come out about the same when fully cooked, be it tonight or next month after another defrost.","labels":0,"seconds_difference":4412.0,"score_ratio":3.5}
{"post_id":"fkcu7c","domain":"askculinary_test","upvote_ratio":0.96,"history":"Why shouldn't you refreeze thawed meat? Why is this so bad? People have told me not to do it my whole life. But getting a single portion out of the packaging of chicken or fish to thaw it out is a nightmare. Can't you just thaw the whole thing take your portions and restock in the freezer?","c_root_id_A":"fksobao","c_root_id_B":"fksjbgb","created_at_utc_A":1584494616,"created_at_utc_B":1584491378,"score_A":7,"score_B":2,"human_ref_A":"I wonder this too because I know that most of the chicken I buy in the cold case as the grocery store has already been frozen before. I know this because it's often still partially frozen when I buy it.  Whether I cook it all that week or cook some, freeze some for later, it all seems to come out about the same when fully cooked, be it tonight or next month after another defrost.","human_ref_B":"Refreezing can be problematic in a few ways. It will degrade the meat a bit but the real issue to me is time. Specifically, how much time has it been defrosted. Let's say chicken needs to be cooked within 4 days of you getting it. 3 days after purchase you freeze it. You take it out and dont remember how long it was out before and it's in your fridge for two days. Now your eating meat that's been out longer than recommended. The best solution is freeze portions not bulk.","labels":1,"seconds_difference":3238.0,"score_ratio":3.5}
{"post_id":"fkcu7c","domain":"askculinary_test","upvote_ratio":0.96,"history":"Why shouldn't you refreeze thawed meat? Why is this so bad? People have told me not to do it my whole life. But getting a single portion out of the packaging of chicken or fish to thaw it out is a nightmare. Can't you just thaw the whole thing take your portions and restock in the freezer?","c_root_id_A":"fkshi06","c_root_id_B":"fkt6872","created_at_utc_A":1584490204,"created_at_utc_B":1584507486,"score_A":2,"score_B":5,"human_ref_A":"Pretty sure most of the meat is already frozen at chain grocery stores at least","human_ref_B":"You have about a 4 hour window for meat to be outside the temperature \u201csafe zone\u201d (below 41, over 140). Since you don\u2019t know how long it was in the danger zone before you got it, the safe food handling practice would be to keep it frozen until you plan to prepare and cook it. Everytime it is thawed, you\u2019re giving dangerous microorganisms more time to grow on your food which could make you sick,","labels":0,"seconds_difference":17282.0,"score_ratio":2.5}
{"post_id":"fkcu7c","domain":"askculinary_test","upvote_ratio":0.96,"history":"Why shouldn't you refreeze thawed meat? Why is this so bad? People have told me not to do it my whole life. But getting a single portion out of the packaging of chicken or fish to thaw it out is a nightmare. Can't you just thaw the whole thing take your portions and restock in the freezer?","c_root_id_A":"fksjbgb","c_root_id_B":"fkt6872","created_at_utc_A":1584491378,"created_at_utc_B":1584507486,"score_A":2,"score_B":5,"human_ref_A":"Refreezing can be problematic in a few ways. It will degrade the meat a bit but the real issue to me is time. Specifically, how much time has it been defrosted. Let's say chicken needs to be cooked within 4 days of you getting it. 3 days after purchase you freeze it. You take it out and dont remember how long it was out before and it's in your fridge for two days. Now your eating meat that's been out longer than recommended. The best solution is freeze portions not bulk.","human_ref_B":"You have about a 4 hour window for meat to be outside the temperature \u201csafe zone\u201d (below 41, over 140). Since you don\u2019t know how long it was in the danger zone before you got it, the safe food handling practice would be to keep it frozen until you plan to prepare and cook it. Everytime it is thawed, you\u2019re giving dangerous microorganisms more time to grow on your food which could make you sick,","labels":0,"seconds_difference":16108.0,"score_ratio":2.5}
{"post_id":"ddsg9t","domain":"askculinary_test","upvote_ratio":0.96,"history":"Coming Monday: AMA with Chef Aar\u00f3n S\u00e1nchez! \/r\/AskCulinary will be hosting an AMA with Chef Aar\u00f3n S\u00e1nchez Monday starting at 1:30 PM eastern time. The post will go up an hour before to gather questions.  Chef Aar\u00f3n S\u00e1nchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the chef\/owner of Mexican restaurant Johnny S\u00e1nchez in New Orleans, and a judge on FOX's hit culinary competition series MASTERCHEF. He co-starred on Food Network's Chopped and Chopped Junior, and is the author of two cookbooks. An active philanthropist, S\u00e1nchez launched the Aar\u00f3n S\u00e1nchez Scholarship Fund, an initiative empowering aspiring chefs from the Latin community to follow their dreams and attend culinary school.  He has recently published a memoir, Where I Come From: Life Lessons from a Latino Chef, and will soon be embarking on a tour around the US to promote it and talk food. \/r\/AskCulinary is his first stop. He says he is \"happy to chat about anything y\u2019all want - from your favorite foods, to the spiciest chile I\u2019ve ever eaten, to my journey from El Paso, to NYC to New Orleans and all the places in between.\"","c_root_id_A":"f2nux5h","c_root_id_B":"f2nmtc4","created_at_utc_A":1570319901,"created_at_utc_B":1570317732,"score_A":42,"score_B":21,"human_ref_A":"I want to know the worst dish he ate on Chopped. Taste wise. There have been some serious rank plates of food he has had to judge : plates with Durian, Offal that was way undercooked, etc.","human_ref_B":"Nice!  Imma ask him if he ever wanted to smack the smug off Costantino's face when they used to do shows together.  Aaron was chill as hell, and the other dude was always amped up and yelling at him to do stuff.","labels":1,"seconds_difference":2169.0,"score_ratio":2.0}
{"post_id":"ddsg9t","domain":"askculinary_test","upvote_ratio":0.96,"history":"Coming Monday: AMA with Chef Aar\u00f3n S\u00e1nchez! \/r\/AskCulinary will be hosting an AMA with Chef Aar\u00f3n S\u00e1nchez Monday starting at 1:30 PM eastern time. The post will go up an hour before to gather questions.  Chef Aar\u00f3n S\u00e1nchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the chef\/owner of Mexican restaurant Johnny S\u00e1nchez in New Orleans, and a judge on FOX's hit culinary competition series MASTERCHEF. He co-starred on Food Network's Chopped and Chopped Junior, and is the author of two cookbooks. An active philanthropist, S\u00e1nchez launched the Aar\u00f3n S\u00e1nchez Scholarship Fund, an initiative empowering aspiring chefs from the Latin community to follow their dreams and attend culinary school.  He has recently published a memoir, Where I Come From: Life Lessons from a Latino Chef, and will soon be embarking on a tour around the US to promote it and talk food. \/r\/AskCulinary is his first stop. He says he is \"happy to chat about anything y\u2019all want - from your favorite foods, to the spiciest chile I\u2019ve ever eaten, to my journey from El Paso, to NYC to New Orleans and all the places in between.\"","c_root_id_A":"f2o4idk","c_root_id_B":"f2nxzz1","created_at_utc_A":1570322934,"created_at_utc_B":1570320905,"score_A":11,"score_B":5,"human_ref_A":"Can someone make sure they ask him where he buys his shirts at?","human_ref_B":"Doing a culinary degree and looking for a good restaurant job with very little experience. How should I go about applying for jobs in a kitchen and making an impression?","labels":1,"seconds_difference":2029.0,"score_ratio":2.2}
{"post_id":"ddsg9t","domain":"askculinary_test","upvote_ratio":0.96,"history":"Coming Monday: AMA with Chef Aar\u00f3n S\u00e1nchez! \/r\/AskCulinary will be hosting an AMA with Chef Aar\u00f3n S\u00e1nchez Monday starting at 1:30 PM eastern time. The post will go up an hour before to gather questions.  Chef Aar\u00f3n S\u00e1nchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the chef\/owner of Mexican restaurant Johnny S\u00e1nchez in New Orleans, and a judge on FOX's hit culinary competition series MASTERCHEF. He co-starred on Food Network's Chopped and Chopped Junior, and is the author of two cookbooks. An active philanthropist, S\u00e1nchez launched the Aar\u00f3n S\u00e1nchez Scholarship Fund, an initiative empowering aspiring chefs from the Latin community to follow their dreams and attend culinary school.  He has recently published a memoir, Where I Come From: Life Lessons from a Latino Chef, and will soon be embarking on a tour around the US to promote it and talk food. \/r\/AskCulinary is his first stop. He says he is \"happy to chat about anything y\u2019all want - from your favorite foods, to the spiciest chile I\u2019ve ever eaten, to my journey from El Paso, to NYC to New Orleans and all the places in between.\"","c_root_id_A":"f2qdyzq","c_root_id_B":"f2oapxb","created_at_utc_A":1570360318,"created_at_utc_B":1570325316,"score_A":5,"score_B":4,"human_ref_A":"How was Nick's fish undercooked for you and beautifully cooked for Gordon and Joe when he cooked them together?","human_ref_B":"!remindme 9:30 am monday","labels":1,"seconds_difference":35002.0,"score_ratio":1.25}
{"post_id":"ddsg9t","domain":"askculinary_test","upvote_ratio":0.96,"history":"Coming Monday: AMA with Chef Aar\u00f3n S\u00e1nchez! \/r\/AskCulinary will be hosting an AMA with Chef Aar\u00f3n S\u00e1nchez Monday starting at 1:30 PM eastern time. The post will go up an hour before to gather questions.  Chef Aar\u00f3n S\u00e1nchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the chef\/owner of Mexican restaurant Johnny S\u00e1nchez in New Orleans, and a judge on FOX's hit culinary competition series MASTERCHEF. He co-starred on Food Network's Chopped and Chopped Junior, and is the author of two cookbooks. An active philanthropist, S\u00e1nchez launched the Aar\u00f3n S\u00e1nchez Scholarship Fund, an initiative empowering aspiring chefs from the Latin community to follow their dreams and attend culinary school.  He has recently published a memoir, Where I Come From: Life Lessons from a Latino Chef, and will soon be embarking on a tour around the US to promote it and talk food. \/r\/AskCulinary is his first stop. He says he is \"happy to chat about anything y\u2019all want - from your favorite foods, to the spiciest chile I\u2019ve ever eaten, to my journey from El Paso, to NYC to New Orleans and all the places in between.\"","c_root_id_A":"f2oxl65","c_root_id_B":"f2qdyzq","created_at_utc_A":1570334742,"created_at_utc_B":1570360318,"score_A":2,"score_B":5,"human_ref_A":"I want to know his personal thoughts on starting out in a kitchen at the bottom and getting experience as opposed to going to culinary school and getting experience that way. Every chef has their own views","human_ref_B":"How was Nick's fish undercooked for you and beautifully cooked for Gordon and Joe when he cooked them together?","labels":0,"seconds_difference":25576.0,"score_ratio":2.5}
{"post_id":"ddsg9t","domain":"askculinary_test","upvote_ratio":0.96,"history":"Coming Monday: AMA with Chef Aar\u00f3n S\u00e1nchez! \/r\/AskCulinary will be hosting an AMA with Chef Aar\u00f3n S\u00e1nchez Monday starting at 1:30 PM eastern time. The post will go up an hour before to gather questions.  Chef Aar\u00f3n S\u00e1nchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the chef\/owner of Mexican restaurant Johnny S\u00e1nchez in New Orleans, and a judge on FOX's hit culinary competition series MASTERCHEF. He co-starred on Food Network's Chopped and Chopped Junior, and is the author of two cookbooks. An active philanthropist, S\u00e1nchez launched the Aar\u00f3n S\u00e1nchez Scholarship Fund, an initiative empowering aspiring chefs from the Latin community to follow their dreams and attend culinary school.  He has recently published a memoir, Where I Come From: Life Lessons from a Latino Chef, and will soon be embarking on a tour around the US to promote it and talk food. \/r\/AskCulinary is his first stop. He says he is \"happy to chat about anything y\u2019all want - from your favorite foods, to the spiciest chile I\u2019ve ever eaten, to my journey from El Paso, to NYC to New Orleans and all the places in between.\"","c_root_id_A":"f2qdyzq","c_root_id_B":"f2o5it5","created_at_utc_A":1570360318,"created_at_utc_B":1570323265,"score_A":5,"score_B":2,"human_ref_A":"How was Nick's fish undercooked for you and beautifully cooked for Gordon and Joe when he cooked them together?","human_ref_B":"I'd like to know if there's any alternative to tomatillos which taste mostly the same for salsa verde - tried to grow some this year but the climate in my neck of the woods just doesn't seem to support them, I've had one viable fruit off of the 5 plants.   Also, any jobs going for an MSc food science grad?","labels":1,"seconds_difference":37053.0,"score_ratio":2.5}
{"post_id":"ddsg9t","domain":"askculinary_test","upvote_ratio":0.96,"history":"Coming Monday: AMA with Chef Aar\u00f3n S\u00e1nchez! \/r\/AskCulinary will be hosting an AMA with Chef Aar\u00f3n S\u00e1nchez Monday starting at 1:30 PM eastern time. The post will go up an hour before to gather questions.  Chef Aar\u00f3n S\u00e1nchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the chef\/owner of Mexican restaurant Johnny S\u00e1nchez in New Orleans, and a judge on FOX's hit culinary competition series MASTERCHEF. He co-starred on Food Network's Chopped and Chopped Junior, and is the author of two cookbooks. An active philanthropist, S\u00e1nchez launched the Aar\u00f3n S\u00e1nchez Scholarship Fund, an initiative empowering aspiring chefs from the Latin community to follow their dreams and attend culinary school.  He has recently published a memoir, Where I Come From: Life Lessons from a Latino Chef, and will soon be embarking on a tour around the US to promote it and talk food. \/r\/AskCulinary is his first stop. He says he is \"happy to chat about anything y\u2019all want - from your favorite foods, to the spiciest chile I\u2019ve ever eaten, to my journey from El Paso, to NYC to New Orleans and all the places in between.\"","c_root_id_A":"f2qdyzq","c_root_id_B":"f2paxwt","created_at_utc_A":1570360318,"created_at_utc_B":1570340211,"score_A":5,"score_B":2,"human_ref_A":"How was Nick's fish undercooked for you and beautifully cooked for Gordon and Joe when he cooked them together?","human_ref_B":"What is the most simple tip you can give to amateur chefs on how to elevate ANY dish?","labels":1,"seconds_difference":20107.0,"score_ratio":2.5}
{"post_id":"ddsg9t","domain":"askculinary_test","upvote_ratio":0.96,"history":"Coming Monday: AMA with Chef Aar\u00f3n S\u00e1nchez! \/r\/AskCulinary will be hosting an AMA with Chef Aar\u00f3n S\u00e1nchez Monday starting at 1:30 PM eastern time. The post will go up an hour before to gather questions.  Chef Aar\u00f3n S\u00e1nchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the chef\/owner of Mexican restaurant Johnny S\u00e1nchez in New Orleans, and a judge on FOX's hit culinary competition series MASTERCHEF. He co-starred on Food Network's Chopped and Chopped Junior, and is the author of two cookbooks. An active philanthropist, S\u00e1nchez launched the Aar\u00f3n S\u00e1nchez Scholarship Fund, an initiative empowering aspiring chefs from the Latin community to follow their dreams and attend culinary school.  He has recently published a memoir, Where I Come From: Life Lessons from a Latino Chef, and will soon be embarking on a tour around the US to promote it and talk food. \/r\/AskCulinary is his first stop. He says he is \"happy to chat about anything y\u2019all want - from your favorite foods, to the spiciest chile I\u2019ve ever eaten, to my journey from El Paso, to NYC to New Orleans and all the places in between.\"","c_root_id_A":"f2o5it5","c_root_id_B":"f2oapxb","created_at_utc_A":1570323265,"created_at_utc_B":1570325316,"score_A":2,"score_B":4,"human_ref_A":"I'd like to know if there's any alternative to tomatillos which taste mostly the same for salsa verde - tried to grow some this year but the climate in my neck of the woods just doesn't seem to support them, I've had one viable fruit off of the 5 plants.   Also, any jobs going for an MSc food science grad?","human_ref_B":"!remindme 9:30 am monday","labels":0,"seconds_difference":2051.0,"score_ratio":2.0}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx9cwag","c_root_id_B":"hx94zm5","created_at_utc_A":1645065922,"created_at_utc_B":1645062375,"score_A":62,"score_B":59,"human_ref_A":"Save the drippings in the plastic container.  Pour those in.","human_ref_B":"Yes. Bonus points, roast the carcass with some carrots and onions first.","labels":1,"seconds_difference":3547.0,"score_ratio":1.0508474576}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx97yzu","c_root_id_B":"hx9cwag","created_at_utc_A":1645063710,"created_at_utc_B":1645065922,"score_A":20,"score_B":62,"human_ref_A":"costco chickens are very very salty, in my opinion. I think some purists will say that a stock really shouldn't be salty. Or maybe they'd say you're really making a chicken broth at that point. Depending what you want to do with it, it might not matter. If you've really picked all the meat off it might not be too salty, but it's something to consider.  In general, if I'm working with a relatively small amount of chicken I like to cleave the bones in half. I feel like this gives it a little more flavor.  (Some people smash bones but then you have to strain extra carefully and I don't feel like this is worth it. But if you can cleanly cleave them in two, I think it adds a little something.)","human_ref_B":"Save the drippings in the plastic container.  Pour those in.","labels":0,"seconds_difference":2212.0,"score_ratio":3.1}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx94ui7","c_root_id_B":"hx9cwag","created_at_utc_A":1645062313,"created_at_utc_B":1645065922,"score_A":7,"score_B":62,"human_ref_A":"Yes, it will be fine.  Use enough water to cover.  The stock will later be simmered down after the depleted carcass is discarded.","human_ref_B":"Save the drippings in the plastic container.  Pour those in.","labels":0,"seconds_difference":3609.0,"score_ratio":8.8571428571}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx9cwag","c_root_id_B":"hx96ici","created_at_utc_A":1645065922,"created_at_utc_B":1645063054,"score_A":62,"score_B":5,"human_ref_A":"Save the drippings in the plastic container.  Pour those in.","human_ref_B":"This is the idea behind bone broth, isn't it?","labels":1,"seconds_difference":2868.0,"score_ratio":12.4}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx94zm5","c_root_id_B":"hx94ui7","created_at_utc_A":1645062375,"created_at_utc_B":1645062313,"score_A":59,"score_B":7,"human_ref_A":"Yes. Bonus points, roast the carcass with some carrots and onions first.","human_ref_B":"Yes, it will be fine.  Use enough water to cover.  The stock will later be simmered down after the depleted carcass is discarded.","labels":1,"seconds_difference":62.0,"score_ratio":8.4285714286}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx9dq5x","c_root_id_B":"hx97yzu","created_at_utc_A":1645066295,"created_at_utc_B":1645063710,"score_A":38,"score_B":20,"human_ref_A":"Yep! Do it all the time. I also keep veggie scraps in a bag in the freezer and once I have a full bag and a carcass it\u2019s time to make stock.","human_ref_B":"costco chickens are very very salty, in my opinion. I think some purists will say that a stock really shouldn't be salty. Or maybe they'd say you're really making a chicken broth at that point. Depending what you want to do with it, it might not matter. If you've really picked all the meat off it might not be too salty, but it's something to consider.  In general, if I'm working with a relatively small amount of chicken I like to cleave the bones in half. I feel like this gives it a little more flavor.  (Some people smash bones but then you have to strain extra carefully and I don't feel like this is worth it. But if you can cleanly cleave them in two, I think it adds a little something.)","labels":1,"seconds_difference":2585.0,"score_ratio":1.9}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx94ui7","c_root_id_B":"hx9dq5x","created_at_utc_A":1645062313,"created_at_utc_B":1645066295,"score_A":7,"score_B":38,"human_ref_A":"Yes, it will be fine.  Use enough water to cover.  The stock will later be simmered down after the depleted carcass is discarded.","human_ref_B":"Yep! Do it all the time. I also keep veggie scraps in a bag in the freezer and once I have a full bag and a carcass it\u2019s time to make stock.","labels":0,"seconds_difference":3982.0,"score_ratio":5.4285714286}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx9dq5x","c_root_id_B":"hx96ici","created_at_utc_A":1645066295,"created_at_utc_B":1645063054,"score_A":38,"score_B":5,"human_ref_A":"Yep! Do it all the time. I also keep veggie scraps in a bag in the freezer and once I have a full bag and a carcass it\u2019s time to make stock.","human_ref_B":"This is the idea behind bone broth, isn't it?","labels":1,"seconds_difference":3241.0,"score_ratio":7.6}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx97yzu","c_root_id_B":"hx94ui7","created_at_utc_A":1645063710,"created_at_utc_B":1645062313,"score_A":20,"score_B":7,"human_ref_A":"costco chickens are very very salty, in my opinion. I think some purists will say that a stock really shouldn't be salty. Or maybe they'd say you're really making a chicken broth at that point. Depending what you want to do with it, it might not matter. If you've really picked all the meat off it might not be too salty, but it's something to consider.  In general, if I'm working with a relatively small amount of chicken I like to cleave the bones in half. I feel like this gives it a little more flavor.  (Some people smash bones but then you have to strain extra carefully and I don't feel like this is worth it. But if you can cleanly cleave them in two, I think it adds a little something.)","human_ref_B":"Yes, it will be fine.  Use enough water to cover.  The stock will later be simmered down after the depleted carcass is discarded.","labels":1,"seconds_difference":1397.0,"score_ratio":2.8571428571}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx96ici","c_root_id_B":"hx97yzu","created_at_utc_A":1645063054,"created_at_utc_B":1645063710,"score_A":5,"score_B":20,"human_ref_A":"This is the idea behind bone broth, isn't it?","human_ref_B":"costco chickens are very very salty, in my opinion. I think some purists will say that a stock really shouldn't be salty. Or maybe they'd say you're really making a chicken broth at that point. Depending what you want to do with it, it might not matter. If you've really picked all the meat off it might not be too salty, but it's something to consider.  In general, if I'm working with a relatively small amount of chicken I like to cleave the bones in half. I feel like this gives it a little more flavor.  (Some people smash bones but then you have to strain extra carefully and I don't feel like this is worth it. But if you can cleanly cleave them in two, I think it adds a little something.)","labels":0,"seconds_difference":656.0,"score_ratio":4.0}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hxa52mu","c_root_id_B":"hxa1bxq","created_at_utc_A":1645082641,"created_at_utc_B":1645079916,"score_A":16,"score_B":10,"human_ref_A":"Oh yes.  It's one of the best-known-secrets out there.  Take the carcass, break it down at the joints, then roast it in the oven for about an hour at 400F.  It'll render the fat, so less gets in the stock, and it'll brown up all the tissue, making for more flavorful stock.  If you want to really step-it-up, take a mallet and bust the bones to shards, to create a marrow-rich bone broth.  Boil out carrot, celery, garlic, onion, in a stock pot, then add your chicken bits once they brown, then simmer it for another hour or so.  Strain with wire-mesh covered in cheesecloth to get a near-consomm\u00e9 broth.","human_ref_B":"I was born for this thread my head chef showed me how to make stock and i am here to share this with yall. Step 1 is to save up chicken bones ( carcass, neck, meat litterally anything) then you wanna wash them until your water runs crystal clear. After that throw in some onion rosemary sage thyme celery carrots shallots pepper corns bayleaves and whatever else you wanna try experiment its alot of fun! Put all of these is a cheese cloth tied to your pot for easy removal later. Then you wanna heat the water up to a simmer and skim whatever gunk comes to the surface with a spoon or mesh. After like 2 hours you shouldn't have to worry about it but for those 2 hours check up on it and skim it every 20 mins or so. After that just let it go i usually do overnight but 6-8 hours is usually fine just check it make sure the water hasnt evaporated away too much but no need to babysit it ( i litterally leave the building  for the night tho i use a steam kettle so no fire hazard there do what you feel is safe) then you gotta strain it out now is also the time to portion if you want. I use a mesh strainer and cheese cloth the finer the better. Be sure to go SLOW there is a layer of fat at the top and that is good stuff but not for the stock so you have 2 options. 1 you can stop straining when you see fat bubbles and set the fat aside for later use. 2 you can strain the whole thing then let cool in fridge and the fat will become solid and you can pull it iff the top like a stick of butter. Finally add some salt if you want and bam you got that good clear chicken stock that will make your whole house smell like bomb ass chicken noodle soup","labels":1,"seconds_difference":2725.0,"score_ratio":1.6}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx94ui7","c_root_id_B":"hxa52mu","created_at_utc_A":1645062313,"created_at_utc_B":1645082641,"score_A":7,"score_B":16,"human_ref_A":"Yes, it will be fine.  Use enough water to cover.  The stock will later be simmered down after the depleted carcass is discarded.","human_ref_B":"Oh yes.  It's one of the best-known-secrets out there.  Take the carcass, break it down at the joints, then roast it in the oven for about an hour at 400F.  It'll render the fat, so less gets in the stock, and it'll brown up all the tissue, making for more flavorful stock.  If you want to really step-it-up, take a mallet and bust the bones to shards, to create a marrow-rich bone broth.  Boil out carrot, celery, garlic, onion, in a stock pot, then add your chicken bits once they brown, then simmer it for another hour or so.  Strain with wire-mesh covered in cheesecloth to get a near-consomm\u00e9 broth.","labels":0,"seconds_difference":20328.0,"score_ratio":2.2857142857}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx96ici","c_root_id_B":"hxa52mu","created_at_utc_A":1645063054,"created_at_utc_B":1645082641,"score_A":5,"score_B":16,"human_ref_A":"This is the idea behind bone broth, isn't it?","human_ref_B":"Oh yes.  It's one of the best-known-secrets out there.  Take the carcass, break it down at the joints, then roast it in the oven for about an hour at 400F.  It'll render the fat, so less gets in the stock, and it'll brown up all the tissue, making for more flavorful stock.  If you want to really step-it-up, take a mallet and bust the bones to shards, to create a marrow-rich bone broth.  Boil out carrot, celery, garlic, onion, in a stock pot, then add your chicken bits once they brown, then simmer it for another hour or so.  Strain with wire-mesh covered in cheesecloth to get a near-consomm\u00e9 broth.","labels":0,"seconds_difference":19587.0,"score_ratio":3.2}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hxa1bxq","c_root_id_B":"hx94ui7","created_at_utc_A":1645079916,"created_at_utc_B":1645062313,"score_A":10,"score_B":7,"human_ref_A":"I was born for this thread my head chef showed me how to make stock and i am here to share this with yall. Step 1 is to save up chicken bones ( carcass, neck, meat litterally anything) then you wanna wash them until your water runs crystal clear. After that throw in some onion rosemary sage thyme celery carrots shallots pepper corns bayleaves and whatever else you wanna try experiment its alot of fun! Put all of these is a cheese cloth tied to your pot for easy removal later. Then you wanna heat the water up to a simmer and skim whatever gunk comes to the surface with a spoon or mesh. After like 2 hours you shouldn't have to worry about it but for those 2 hours check up on it and skim it every 20 mins or so. After that just let it go i usually do overnight but 6-8 hours is usually fine just check it make sure the water hasnt evaporated away too much but no need to babysit it ( i litterally leave the building  for the night tho i use a steam kettle so no fire hazard there do what you feel is safe) then you gotta strain it out now is also the time to portion if you want. I use a mesh strainer and cheese cloth the finer the better. Be sure to go SLOW there is a layer of fat at the top and that is good stuff but not for the stock so you have 2 options. 1 you can stop straining when you see fat bubbles and set the fat aside for later use. 2 you can strain the whole thing then let cool in fridge and the fat will become solid and you can pull it iff the top like a stick of butter. Finally add some salt if you want and bam you got that good clear chicken stock that will make your whole house smell like bomb ass chicken noodle soup","human_ref_B":"Yes, it will be fine.  Use enough water to cover.  The stock will later be simmered down after the depleted carcass is discarded.","labels":1,"seconds_difference":17603.0,"score_ratio":1.4285714286}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hx96ici","c_root_id_B":"hxa1bxq","created_at_utc_A":1645063054,"created_at_utc_B":1645079916,"score_A":5,"score_B":10,"human_ref_A":"This is the idea behind bone broth, isn't it?","human_ref_B":"I was born for this thread my head chef showed me how to make stock and i am here to share this with yall. Step 1 is to save up chicken bones ( carcass, neck, meat litterally anything) then you wanna wash them until your water runs crystal clear. After that throw in some onion rosemary sage thyme celery carrots shallots pepper corns bayleaves and whatever else you wanna try experiment its alot of fun! Put all of these is a cheese cloth tied to your pot for easy removal later. Then you wanna heat the water up to a simmer and skim whatever gunk comes to the surface with a spoon or mesh. After like 2 hours you shouldn't have to worry about it but for those 2 hours check up on it and skim it every 20 mins or so. After that just let it go i usually do overnight but 6-8 hours is usually fine just check it make sure the water hasnt evaporated away too much but no need to babysit it ( i litterally leave the building  for the night tho i use a steam kettle so no fire hazard there do what you feel is safe) then you gotta strain it out now is also the time to portion if you want. I use a mesh strainer and cheese cloth the finer the better. Be sure to go SLOW there is a layer of fat at the top and that is good stuff but not for the stock so you have 2 options. 1 you can stop straining when you see fat bubbles and set the fat aside for later use. 2 you can strain the whole thing then let cool in fridge and the fat will become solid and you can pull it iff the top like a stick of butter. Finally add some salt if you want and bam you got that good clear chicken stock that will make your whole house smell like bomb ass chicken noodle soup","labels":0,"seconds_difference":16862.0,"score_ratio":2.0}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hxa7wzh","c_root_id_B":"hx96ici","created_at_utc_A":1645084830,"created_at_utc_B":1645063054,"score_A":7,"score_B":5,"human_ref_A":"Yes, ineed. In fact you don't even need a whole chicken carcass.    I collect bones from chicken wings, in my freezer. When I have a pile, I make stock with them.    I use it to cook incredible rice.","human_ref_B":"This is the idea behind bone broth, isn't it?","labels":1,"seconds_difference":21776.0,"score_ratio":1.4}
{"post_id":"suchos","domain":"askculinary_test","upvote_ratio":0.93,"history":"Can you make a chicken stock from a leftover rotisserie chicken carcass, even if there is no meat left on it? I imagine this would work, just never tried it. How much water do you think would be a good amount for a single rotisserie chicken from Costco?","c_root_id_A":"hxa79e2","c_root_id_B":"hxa7wzh","created_at_utc_A":1645084318,"created_at_utc_B":1645084830,"score_A":4,"score_B":7,"human_ref_A":"Yep. We normally freeze all the not meat parts (including all the gelatinous stuff) and get 3 or more carcasses saved up, then make a larger pot of broth.","human_ref_B":"Yes, ineed. In fact you don't even need a whole chicken carcass.    I collect bones from chicken wings, in my freezer. When I have a pile, I make stock with them.    I use it to cook incredible rice.","labels":0,"seconds_difference":512.0,"score_ratio":1.75}
{"post_id":"vm8jx0","domain":"askculinary_test","upvote_ratio":0.92,"history":"Please don't get upset, but can I use a whipped cream dispenser to somehow dispense some sort of cheese? Easy Cheese is not available where I live [and when it is, it's 16$ per can]. Is there a way to make a substitute?  Would it be possible to make some light whipped American cheese \"mousse\" that you can load into a whipped cream dispenser and have a easy way to spread cheese on crackers?   Thanks friends!","c_root_id_A":"idzojxd","c_root_id_B":"ie09pfr","created_at_utc_A":1656373378,"created_at_utc_B":1656383507,"score_A":28,"score_B":32,"human_ref_A":"If you were really set on spray cheese, Glen and Friends cooking did it like so:  https:\/\/www.youtube.com\/watch?v=08xJtLQP294","human_ref_B":"Pro chef, 20 years.    Shred yellow American and mild orange cheddar, heat up a pan with some heavy cream, not much though, probably 2-4 ounces per pound of cheese.  Melt in American cheese into hot cream first, then add the cheddar slowly, while on very low heat.  Add a touch of cream if it won\u2019t get melty.  You can probably use a double boiler or slow cooker, I\u2019d just use low heat but I\u2019m a professional so if you need the safety net, use it.  After it\u2019s melty and smooth, like fondue\u2026 chill it in a heavy duty piping bag.  If you have them, chill it right in a plastic piping bag, that fits inside a big canvas piping bag.  If you don\u2019t blow out the bags, you should get approximately Easy cheese.  It\u2019ll be about $3.50ish plus labor per reload of your canvas bag (about 1 can worth)","labels":0,"seconds_difference":10129.0,"score_ratio":1.1428571429}
{"post_id":"vm8jx0","domain":"askculinary_test","upvote_ratio":0.92,"history":"Please don't get upset, but can I use a whipped cream dispenser to somehow dispense some sort of cheese? Easy Cheese is not available where I live [and when it is, it's 16$ per can]. Is there a way to make a substitute?  Would it be possible to make some light whipped American cheese \"mousse\" that you can load into a whipped cream dispenser and have a easy way to spread cheese on crackers?   Thanks friends!","c_root_id_A":"idzy0po","c_root_id_B":"ie09pfr","created_at_utc_A":1656377868,"created_at_utc_B":1656383507,"score_A":12,"score_B":32,"human_ref_A":"You could try mixing heavy whipping cream and cheddar cheese powder together.","human_ref_B":"Pro chef, 20 years.    Shred yellow American and mild orange cheddar, heat up a pan with some heavy cream, not much though, probably 2-4 ounces per pound of cheese.  Melt in American cheese into hot cream first, then add the cheddar slowly, while on very low heat.  Add a touch of cream if it won\u2019t get melty.  You can probably use a double boiler or slow cooker, I\u2019d just use low heat but I\u2019m a professional so if you need the safety net, use it.  After it\u2019s melty and smooth, like fondue\u2026 chill it in a heavy duty piping bag.  If you have them, chill it right in a plastic piping bag, that fits inside a big canvas piping bag.  If you don\u2019t blow out the bags, you should get approximately Easy cheese.  It\u2019ll be about $3.50ish plus labor per reload of your canvas bag (about 1 can worth)","labels":0,"seconds_difference":5639.0,"score_ratio":2.6666666667}
{"post_id":"vm8jx0","domain":"askculinary_test","upvote_ratio":0.92,"history":"Please don't get upset, but can I use a whipped cream dispenser to somehow dispense some sort of cheese? Easy Cheese is not available where I live [and when it is, it's 16$ per can]. Is there a way to make a substitute?  Would it be possible to make some light whipped American cheese \"mousse\" that you can load into a whipped cream dispenser and have a easy way to spread cheese on crackers?   Thanks friends!","c_root_id_A":"idzz4na","c_root_id_B":"ie09pfr","created_at_utc_A":1656378403,"created_at_utc_B":1656383507,"score_A":9,"score_B":32,"human_ref_A":"https:\/\/youtu.be\/a1G7xpPJkl0  Jose Andres puts a cheese sauce in a whip cream dispenser if that's interesting for you.  Just skip to the third guest for his cooking demo- or watch the whole thing because Craig Ferguson is fun to watch","human_ref_B":"Pro chef, 20 years.    Shred yellow American and mild orange cheddar, heat up a pan with some heavy cream, not much though, probably 2-4 ounces per pound of cheese.  Melt in American cheese into hot cream first, then add the cheddar slowly, while on very low heat.  Add a touch of cream if it won\u2019t get melty.  You can probably use a double boiler or slow cooker, I\u2019d just use low heat but I\u2019m a professional so if you need the safety net, use it.  After it\u2019s melty and smooth, like fondue\u2026 chill it in a heavy duty piping bag.  If you have them, chill it right in a plastic piping bag, that fits inside a big canvas piping bag.  If you don\u2019t blow out the bags, you should get approximately Easy cheese.  It\u2019ll be about $3.50ish plus labor per reload of your canvas bag (about 1 can worth)","labels":0,"seconds_difference":5104.0,"score_ratio":3.5555555556}
{"post_id":"vm8jx0","domain":"askculinary_test","upvote_ratio":0.92,"history":"Please don't get upset, but can I use a whipped cream dispenser to somehow dispense some sort of cheese? Easy Cheese is not available where I live [and when it is, it's 16$ per can]. Is there a way to make a substitute?  Would it be possible to make some light whipped American cheese \"mousse\" that you can load into a whipped cream dispenser and have a easy way to spread cheese on crackers?   Thanks friends!","c_root_id_A":"ie09pfr","c_root_id_B":"ie02oku","created_at_utc_A":1656383507,"created_at_utc_B":1656380108,"score_A":32,"score_B":5,"human_ref_A":"Pro chef, 20 years.    Shred yellow American and mild orange cheddar, heat up a pan with some heavy cream, not much though, probably 2-4 ounces per pound of cheese.  Melt in American cheese into hot cream first, then add the cheddar slowly, while on very low heat.  Add a touch of cream if it won\u2019t get melty.  You can probably use a double boiler or slow cooker, I\u2019d just use low heat but I\u2019m a professional so if you need the safety net, use it.  After it\u2019s melty and smooth, like fondue\u2026 chill it in a heavy duty piping bag.  If you have them, chill it right in a plastic piping bag, that fits inside a big canvas piping bag.  If you don\u2019t blow out the bags, you should get approximately Easy cheese.  It\u2019ll be about $3.50ish plus labor per reload of your canvas bag (about 1 can worth)","human_ref_B":"If you have thermomix try this:  700 g of cheese 120g cream 50g butter 10 eggs  10 minutes at 50 celsius just to melt your cheese and homogenize the mixture.  Increase the temperature to 72 celsius to coagulate the eggs (if it's a old thermomix you can raise to 90 celcius) let it cook until the texture is thick similar to a mayo. For me is usually around 5 to 10 minutes. Put it into 3 piping bags and cool it down. Keep it in room temperature for it to be spreadable.  Works really well.  If you don't have thermomix is way more time consuming... Grate the cheese, add all to a bowl in a ban Marie, keep whisking it until creamy (takes long though...)  https:\/\/ibb.co\/dLwV2NX  (how I use this recipe)","labels":1,"seconds_difference":3399.0,"score_ratio":6.4}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvtg0k","c_root_id_B":"gyvtq4n","created_at_utc_A":1621553301,"created_at_utc_B":1621553447,"score_A":41,"score_B":448,"human_ref_A":"I have noticed stretching helps before and after pain.","human_ref_B":"I had a sore back from a different job that involved lots of standing... In my experience it was my shoes and getting inserts helped almost immediately and almost completely.","labels":0,"seconds_difference":146.0,"score_ratio":10.9268292683}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvuoec","c_root_id_B":"gyvv6nh","created_at_utc_A":1621553938,"created_at_utc_B":1621554200,"score_A":92,"score_B":112,"human_ref_A":"Invest in good shoes. Watch your posture and always do the bunny dip~bend with your knees when you place things on the table","human_ref_B":"Definitely good shoes as others have mentioned. Also consider exercise, as strengthening certain muscle groups (mainly in your core) can be helpful for support.","labels":0,"seconds_difference":262.0,"score_ratio":1.2173913043}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvtg0k","c_root_id_B":"gyvv6nh","created_at_utc_A":1621553301,"created_at_utc_B":1621554200,"score_A":41,"score_B":112,"human_ref_A":"I have noticed stretching helps before and after pain.","human_ref_B":"Definitely good shoes as others have mentioned. Also consider exercise, as strengthening certain muscle groups (mainly in your core) can be helpful for support.","labels":0,"seconds_difference":899.0,"score_ratio":2.7317073171}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvtg0k","c_root_id_B":"gyvuoec","created_at_utc_A":1621553301,"created_at_utc_B":1621553938,"score_A":41,"score_B":92,"human_ref_A":"I have noticed stretching helps before and after pain.","human_ref_B":"Invest in good shoes. Watch your posture and always do the bunny dip~bend with your knees when you place things on the table","labels":0,"seconds_difference":637.0,"score_ratio":2.243902439}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvweqv","c_root_id_B":"gyvvzjw","created_at_utc_A":1621554834,"created_at_utc_B":1621554615,"score_A":84,"score_B":71,"human_ref_A":"I find that working out improves my posture in daily activities and reduces back pain for me especially. Otherwise listen to the other comments, that is good advice.","human_ref_B":"Do they have proper floor mats?","labels":1,"seconds_difference":219.0,"score_ratio":1.1830985915}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvweqv","c_root_id_B":"gyvtg0k","created_at_utc_A":1621554834,"created_at_utc_B":1621553301,"score_A":84,"score_B":41,"human_ref_A":"I find that working out improves my posture in daily activities and reduces back pain for me especially. Otherwise listen to the other comments, that is good advice.","human_ref_B":"I have noticed stretching helps before and after pain.","labels":1,"seconds_difference":1533.0,"score_ratio":2.0487804878}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvvh8g","c_root_id_B":"gyvweqv","created_at_utc_A":1621554353,"created_at_utc_B":1621554834,"score_A":32,"score_B":84,"human_ref_A":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen.","human_ref_B":"I find that working out improves my posture in daily activities and reduces back pain for me especially. Otherwise listen to the other comments, that is good advice.","labels":0,"seconds_difference":481.0,"score_ratio":2.625}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvv9q2","c_root_id_B":"gyvweqv","created_at_utc_A":1621554245,"created_at_utc_B":1621554834,"score_A":5,"score_B":84,"human_ref_A":"Shoes are your foundation. Start there.","human_ref_B":"I find that working out improves my posture in daily activities and reduces back pain for me especially. Otherwise listen to the other comments, that is good advice.","labels":0,"seconds_difference":589.0,"score_ratio":16.8}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvvhk4","c_root_id_B":"gyvweqv","created_at_utc_A":1621554358,"created_at_utc_B":1621554834,"score_A":5,"score_B":84,"human_ref_A":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen. The","human_ref_B":"I find that working out improves my posture in daily activities and reduces back pain for me especially. Otherwise listen to the other comments, that is good advice.","labels":0,"seconds_difference":476.0,"score_ratio":16.8}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvtg0k","c_root_id_B":"gyvvzjw","created_at_utc_A":1621553301,"created_at_utc_B":1621554615,"score_A":41,"score_B":71,"human_ref_A":"I have noticed stretching helps before and after pain.","human_ref_B":"Do they have proper floor mats?","labels":0,"seconds_difference":1314.0,"score_ratio":1.7317073171}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvvh8g","c_root_id_B":"gyvvzjw","created_at_utc_A":1621554353,"created_at_utc_B":1621554615,"score_A":32,"score_B":71,"human_ref_A":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen.","human_ref_B":"Do they have proper floor mats?","labels":0,"seconds_difference":262.0,"score_ratio":2.21875}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvv9q2","c_root_id_B":"gyvvzjw","created_at_utc_A":1621554245,"created_at_utc_B":1621554615,"score_A":5,"score_B":71,"human_ref_A":"Shoes are your foundation. Start there.","human_ref_B":"Do they have proper floor mats?","labels":0,"seconds_difference":370.0,"score_ratio":14.2}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvvhk4","c_root_id_B":"gyvvzjw","created_at_utc_A":1621554358,"created_at_utc_B":1621554615,"score_A":5,"score_B":71,"human_ref_A":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen. The","human_ref_B":"Do they have proper floor mats?","labels":0,"seconds_difference":257.0,"score_ratio":14.2}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw1h28","c_root_id_B":"gyvvh8g","created_at_utc_A":1621557453,"created_at_utc_B":1621554353,"score_A":33,"score_B":32,"human_ref_A":"Shoes.   Shoes, shoes, shoes.   Shoes.   Buy the best shoes you can afford, and replace them often. Shitty shoes will send rattles all the way to your skull, and your back will hate you for it. Good shoes will support your feet and put pressure where it needs to go so your back isn\u2019t taking more stress than it has to.   Also, posture, proper bending\/reaching technique, and an apron that isn\u2019t pulling on your neck, sure, but all that won\u2019t count for much if you\u2019re trying to skate by in some $10 off brand Sketchers.","human_ref_B":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen.","labels":1,"seconds_difference":3100.0,"score_ratio":1.03125}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvzg71","c_root_id_B":"gyw1h28","created_at_utc_A":1621556390,"created_at_utc_B":1621557453,"score_A":9,"score_B":33,"human_ref_A":"I had to wear a back brace sometimes. It was the best solution to relieve lower back pain. I have had less back pain since strengthening my back by deadlifts.","human_ref_B":"Shoes.   Shoes, shoes, shoes.   Shoes.   Buy the best shoes you can afford, and replace them often. Shitty shoes will send rattles all the way to your skull, and your back will hate you for it. Good shoes will support your feet and put pressure where it needs to go so your back isn\u2019t taking more stress than it has to.   Also, posture, proper bending\/reaching technique, and an apron that isn\u2019t pulling on your neck, sure, but all that won\u2019t count for much if you\u2019re trying to skate by in some $10 off brand Sketchers.","labels":0,"seconds_difference":1063.0,"score_ratio":3.6666666667}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvwezh","c_root_id_B":"gyw1h28","created_at_utc_A":1621554838,"created_at_utc_B":1621557453,"score_A":7,"score_B":33,"human_ref_A":"Get your back treated first (you may need to do back exercises to build up your muscles) but for future bend at the knees and avoid leaning over for extended periods of time or to lift things like heavy pots and pans from the back of a stove.  As old man\/woman as it is, stretching before work and after to warm down can help lessen the impact of all that strain during work.","human_ref_B":"Shoes.   Shoes, shoes, shoes.   Shoes.   Buy the best shoes you can afford, and replace them often. Shitty shoes will send rattles all the way to your skull, and your back will hate you for it. Good shoes will support your feet and put pressure where it needs to go so your back isn\u2019t taking more stress than it has to.   Also, posture, proper bending\/reaching technique, and an apron that isn\u2019t pulling on your neck, sure, but all that won\u2019t count for much if you\u2019re trying to skate by in some $10 off brand Sketchers.","labels":0,"seconds_difference":2615.0,"score_ratio":4.7142857143}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw1h28","c_root_id_B":"gyvv9q2","created_at_utc_A":1621557453,"created_at_utc_B":1621554245,"score_A":33,"score_B":5,"human_ref_A":"Shoes.   Shoes, shoes, shoes.   Shoes.   Buy the best shoes you can afford, and replace them often. Shitty shoes will send rattles all the way to your skull, and your back will hate you for it. Good shoes will support your feet and put pressure where it needs to go so your back isn\u2019t taking more stress than it has to.   Also, posture, proper bending\/reaching technique, and an apron that isn\u2019t pulling on your neck, sure, but all that won\u2019t count for much if you\u2019re trying to skate by in some $10 off brand Sketchers.","human_ref_B":"Shoes are your foundation. Start there.","labels":1,"seconds_difference":3208.0,"score_ratio":6.6}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw1h28","c_root_id_B":"gyvvhk4","created_at_utc_A":1621557453,"created_at_utc_B":1621554358,"score_A":33,"score_B":5,"human_ref_A":"Shoes.   Shoes, shoes, shoes.   Shoes.   Buy the best shoes you can afford, and replace them often. Shitty shoes will send rattles all the way to your skull, and your back will hate you for it. Good shoes will support your feet and put pressure where it needs to go so your back isn\u2019t taking more stress than it has to.   Also, posture, proper bending\/reaching technique, and an apron that isn\u2019t pulling on your neck, sure, but all that won\u2019t count for much if you\u2019re trying to skate by in some $10 off brand Sketchers.","human_ref_B":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen. The","labels":1,"seconds_difference":3095.0,"score_ratio":6.6}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvvh8g","c_root_id_B":"gyvv9q2","created_at_utc_A":1621554353,"created_at_utc_B":1621554245,"score_A":32,"score_B":5,"human_ref_A":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen.","human_ref_B":"Shoes are your foundation. Start there.","labels":1,"seconds_difference":108.0,"score_ratio":6.4}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw9sth","c_root_id_B":"gyw8lt8","created_at_utc_A":1621561857,"created_at_utc_B":1621561226,"score_A":15,"score_B":14,"human_ref_A":"Do you work front or back of house? If you work back of house get insoles with good ball of foot area support and upgrade your shoes. If you work front of house get insoles with good heel\/ankle support and upgrade your shoes lol. It seems stupid to say but stretch before your shifts and drink water. Even if it\u2019s busy and you\u2019ve got tickets in the rail if you\u2019re thirsty take a big quick drink because the longer you go the more mistakes you\u2019ll make. Go on walks in your free time and strengthen your knees and calves and don\u2019t eat too much before shifts. I know you said your back hurts but all these lower body things help your posture and stamina and will be helpful across the board","human_ref_B":"Stand with proper posture, good shoes, pull your bellybutton to your spine (engage your core) to ensure you are standing in proper position and not hunched over for your 6 hour day.  Frequently stretch and just loosen your muscles, even if only for brief moments.  I broke my spine at 17, did 8 years as a cook (12 hour shifts 5 days a week) and I chewed tylenol like candy. DO NOT DO THAT. I have had a total of 4 spine surgeries (granted I had a bi-laterally fractured vertebra & spondylolisthesis and nerve impingement) over ~11 years.  Read up on strengthening your core, engage your core, be aware of your posture and keep your upper body from hunching over your work space. If you are a cook, put something under your cutting board to raise it, protect and care for your body. You may not feel it now, but you will some day, and it is best to practice your good habits now, and build up good posture and practices now.","labels":1,"seconds_difference":631.0,"score_ratio":1.0714285714}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvzg71","c_root_id_B":"gyw8lt8","created_at_utc_A":1621556390,"created_at_utc_B":1621561226,"score_A":9,"score_B":14,"human_ref_A":"I had to wear a back brace sometimes. It was the best solution to relieve lower back pain. I have had less back pain since strengthening my back by deadlifts.","human_ref_B":"Stand with proper posture, good shoes, pull your bellybutton to your spine (engage your core) to ensure you are standing in proper position and not hunched over for your 6 hour day.  Frequently stretch and just loosen your muscles, even if only for brief moments.  I broke my spine at 17, did 8 years as a cook (12 hour shifts 5 days a week) and I chewed tylenol like candy. DO NOT DO THAT. I have had a total of 4 spine surgeries (granted I had a bi-laterally fractured vertebra & spondylolisthesis and nerve impingement) over ~11 years.  Read up on strengthening your core, engage your core, be aware of your posture and keep your upper body from hunching over your work space. If you are a cook, put something under your cutting board to raise it, protect and care for your body. You may not feel it now, but you will some day, and it is best to practice your good habits now, and build up good posture and practices now.","labels":0,"seconds_difference":4836.0,"score_ratio":1.5555555556}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw705b","c_root_id_B":"gyw8lt8","created_at_utc_A":1621560373,"created_at_utc_B":1621561226,"score_A":7,"score_B":14,"human_ref_A":"Just a quick tip: a lot of the time when your back is hurting, it helps to stretch your hamstrings (the muscles along the backs of your thighs). I'm not sure why that is, but I have found it to work wonders","human_ref_B":"Stand with proper posture, good shoes, pull your bellybutton to your spine (engage your core) to ensure you are standing in proper position and not hunched over for your 6 hour day.  Frequently stretch and just loosen your muscles, even if only for brief moments.  I broke my spine at 17, did 8 years as a cook (12 hour shifts 5 days a week) and I chewed tylenol like candy. DO NOT DO THAT. I have had a total of 4 spine surgeries (granted I had a bi-laterally fractured vertebra & spondylolisthesis and nerve impingement) over ~11 years.  Read up on strengthening your core, engage your core, be aware of your posture and keep your upper body from hunching over your work space. If you are a cook, put something under your cutting board to raise it, protect and care for your body. You may not feel it now, but you will some day, and it is best to practice your good habits now, and build up good posture and practices now.","labels":0,"seconds_difference":853.0,"score_ratio":2.0}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvwezh","c_root_id_B":"gyw8lt8","created_at_utc_A":1621554838,"created_at_utc_B":1621561226,"score_A":7,"score_B":14,"human_ref_A":"Get your back treated first (you may need to do back exercises to build up your muscles) but for future bend at the knees and avoid leaning over for extended periods of time or to lift things like heavy pots and pans from the back of a stove.  As old man\/woman as it is, stretching before work and after to warm down can help lessen the impact of all that strain during work.","human_ref_B":"Stand with proper posture, good shoes, pull your bellybutton to your spine (engage your core) to ensure you are standing in proper position and not hunched over for your 6 hour day.  Frequently stretch and just loosen your muscles, even if only for brief moments.  I broke my spine at 17, did 8 years as a cook (12 hour shifts 5 days a week) and I chewed tylenol like candy. DO NOT DO THAT. I have had a total of 4 spine surgeries (granted I had a bi-laterally fractured vertebra & spondylolisthesis and nerve impingement) over ~11 years.  Read up on strengthening your core, engage your core, be aware of your posture and keep your upper body from hunching over your work space. If you are a cook, put something under your cutting board to raise it, protect and care for your body. You may not feel it now, but you will some day, and it is best to practice your good habits now, and build up good posture and practices now.","labels":0,"seconds_difference":6388.0,"score_ratio":2.0}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw8lt8","c_root_id_B":"gyvv9q2","created_at_utc_A":1621561226,"created_at_utc_B":1621554245,"score_A":14,"score_B":5,"human_ref_A":"Stand with proper posture, good shoes, pull your bellybutton to your spine (engage your core) to ensure you are standing in proper position and not hunched over for your 6 hour day.  Frequently stretch and just loosen your muscles, even if only for brief moments.  I broke my spine at 17, did 8 years as a cook (12 hour shifts 5 days a week) and I chewed tylenol like candy. DO NOT DO THAT. I have had a total of 4 spine surgeries (granted I had a bi-laterally fractured vertebra & spondylolisthesis and nerve impingement) over ~11 years.  Read up on strengthening your core, engage your core, be aware of your posture and keep your upper body from hunching over your work space. If you are a cook, put something under your cutting board to raise it, protect and care for your body. You may not feel it now, but you will some day, and it is best to practice your good habits now, and build up good posture and practices now.","human_ref_B":"Shoes are your foundation. Start there.","labels":1,"seconds_difference":6981.0,"score_ratio":2.8}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvvhk4","c_root_id_B":"gyw8lt8","created_at_utc_A":1621554358,"created_at_utc_B":1621561226,"score_A":5,"score_B":14,"human_ref_A":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen. The","human_ref_B":"Stand with proper posture, good shoes, pull your bellybutton to your spine (engage your core) to ensure you are standing in proper position and not hunched over for your 6 hour day.  Frequently stretch and just loosen your muscles, even if only for brief moments.  I broke my spine at 17, did 8 years as a cook (12 hour shifts 5 days a week) and I chewed tylenol like candy. DO NOT DO THAT. I have had a total of 4 spine surgeries (granted I had a bi-laterally fractured vertebra & spondylolisthesis and nerve impingement) over ~11 years.  Read up on strengthening your core, engage your core, be aware of your posture and keep your upper body from hunching over your work space. If you are a cook, put something under your cutting board to raise it, protect and care for your body. You may not feel it now, but you will some day, and it is best to practice your good habits now, and build up good posture and practices now.","labels":0,"seconds_difference":6868.0,"score_ratio":2.8}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw9sth","c_root_id_B":"gyvzg71","created_at_utc_A":1621561857,"created_at_utc_B":1621556390,"score_A":15,"score_B":9,"human_ref_A":"Do you work front or back of house? If you work back of house get insoles with good ball of foot area support and upgrade your shoes. If you work front of house get insoles with good heel\/ankle support and upgrade your shoes lol. It seems stupid to say but stretch before your shifts and drink water. Even if it\u2019s busy and you\u2019ve got tickets in the rail if you\u2019re thirsty take a big quick drink because the longer you go the more mistakes you\u2019ll make. Go on walks in your free time and strengthen your knees and calves and don\u2019t eat too much before shifts. I know you said your back hurts but all these lower body things help your posture and stamina and will be helpful across the board","human_ref_B":"I had to wear a back brace sometimes. It was the best solution to relieve lower back pain. I have had less back pain since strengthening my back by deadlifts.","labels":1,"seconds_difference":5467.0,"score_ratio":1.6666666667}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw9sth","c_root_id_B":"gyw705b","created_at_utc_A":1621561857,"created_at_utc_B":1621560373,"score_A":15,"score_B":7,"human_ref_A":"Do you work front or back of house? If you work back of house get insoles with good ball of foot area support and upgrade your shoes. If you work front of house get insoles with good heel\/ankle support and upgrade your shoes lol. It seems stupid to say but stretch before your shifts and drink water. Even if it\u2019s busy and you\u2019ve got tickets in the rail if you\u2019re thirsty take a big quick drink because the longer you go the more mistakes you\u2019ll make. Go on walks in your free time and strengthen your knees and calves and don\u2019t eat too much before shifts. I know you said your back hurts but all these lower body things help your posture and stamina and will be helpful across the board","human_ref_B":"Just a quick tip: a lot of the time when your back is hurting, it helps to stretch your hamstrings (the muscles along the backs of your thighs). I'm not sure why that is, but I have found it to work wonders","labels":1,"seconds_difference":1484.0,"score_ratio":2.1428571429}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw9sth","c_root_id_B":"gyvwezh","created_at_utc_A":1621561857,"created_at_utc_B":1621554838,"score_A":15,"score_B":7,"human_ref_A":"Do you work front or back of house? If you work back of house get insoles with good ball of foot area support and upgrade your shoes. If you work front of house get insoles with good heel\/ankle support and upgrade your shoes lol. It seems stupid to say but stretch before your shifts and drink water. Even if it\u2019s busy and you\u2019ve got tickets in the rail if you\u2019re thirsty take a big quick drink because the longer you go the more mistakes you\u2019ll make. Go on walks in your free time and strengthen your knees and calves and don\u2019t eat too much before shifts. I know you said your back hurts but all these lower body things help your posture and stamina and will be helpful across the board","human_ref_B":"Get your back treated first (you may need to do back exercises to build up your muscles) but for future bend at the knees and avoid leaning over for extended periods of time or to lift things like heavy pots and pans from the back of a stove.  As old man\/woman as it is, stretching before work and after to warm down can help lessen the impact of all that strain during work.","labels":1,"seconds_difference":7019.0,"score_ratio":2.1428571429}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw9sth","c_root_id_B":"gyvv9q2","created_at_utc_A":1621561857,"created_at_utc_B":1621554245,"score_A":15,"score_B":5,"human_ref_A":"Do you work front or back of house? If you work back of house get insoles with good ball of foot area support and upgrade your shoes. If you work front of house get insoles with good heel\/ankle support and upgrade your shoes lol. It seems stupid to say but stretch before your shifts and drink water. Even if it\u2019s busy and you\u2019ve got tickets in the rail if you\u2019re thirsty take a big quick drink because the longer you go the more mistakes you\u2019ll make. Go on walks in your free time and strengthen your knees and calves and don\u2019t eat too much before shifts. I know you said your back hurts but all these lower body things help your posture and stamina and will be helpful across the board","human_ref_B":"Shoes are your foundation. Start there.","labels":1,"seconds_difference":7612.0,"score_ratio":3.0}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw9sth","c_root_id_B":"gyvvhk4","created_at_utc_A":1621561857,"created_at_utc_B":1621554358,"score_A":15,"score_B":5,"human_ref_A":"Do you work front or back of house? If you work back of house get insoles with good ball of foot area support and upgrade your shoes. If you work front of house get insoles with good heel\/ankle support and upgrade your shoes lol. It seems stupid to say but stretch before your shifts and drink water. Even if it\u2019s busy and you\u2019ve got tickets in the rail if you\u2019re thirsty take a big quick drink because the longer you go the more mistakes you\u2019ll make. Go on walks in your free time and strengthen your knees and calves and don\u2019t eat too much before shifts. I know you said your back hurts but all these lower body things help your posture and stamina and will be helpful across the board","human_ref_B":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen. The","labels":1,"seconds_difference":7499.0,"score_ratio":3.0}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw9rd2","c_root_id_B":"gyw9sth","created_at_utc_A":1621561836,"created_at_utc_B":1621561857,"score_A":5,"score_B":15,"human_ref_A":"First, like everybody says, good shoes. Nothing more important, if you're on your feet all day, than good shoes. Spend some money, don't cheap out. Second  is posture. Do NOT slouch. Stand up straight, particularly if you're hoisting a six-top's entrees over your head on one arm. You need to be straight up and down, in a line from your head, through your shoulders, and through your hips. Actually think about how you're standing, you'll feel it in your back muscles when you're hurting yourself. Third - anti-inflammatories - grunt candy. Be careful and don't overdo them, they can fuck with you kidneys and liver and all sorts of other shit. Do your research. Only use them if you can't sleep. Fourth - time. Your back will strengthen over time if you don't fuck it up with cheap shoes, bad posture, a booze instead of ibuprofen.","human_ref_B":"Do you work front or back of house? If you work back of house get insoles with good ball of foot area support and upgrade your shoes. If you work front of house get insoles with good heel\/ankle support and upgrade your shoes lol. It seems stupid to say but stretch before your shifts and drink water. Even if it\u2019s busy and you\u2019ve got tickets in the rail if you\u2019re thirsty take a big quick drink because the longer you go the more mistakes you\u2019ll make. Go on walks in your free time and strengthen your knees and calves and don\u2019t eat too much before shifts. I know you said your back hurts but all these lower body things help your posture and stamina and will be helpful across the board","labels":0,"seconds_difference":21.0,"score_ratio":3.0}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gywh10u","c_root_id_B":"gyw705b","created_at_utc_A":1621565761,"created_at_utc_B":1621560373,"score_A":9,"score_B":7,"human_ref_A":"i cant believe how few people have mentioned standing on proper mats.  maybe 5 out of 70 responses. if you stand at a bench or on a line, good rubber mats are an absolute must. not only preventing slips, but also protecting backs.  i feel that it is every restaurant\/bakery owner's responsibility to supply good mats for the employees to work on. i wish i hadnt spent the first 10 years in the bakery standing on concrete.  the last 20 years i have been very outspoken about mats and i dont think any of my employers have regretted supplying them.","human_ref_B":"Just a quick tip: a lot of the time when your back is hurting, it helps to stretch your hamstrings (the muscles along the backs of your thighs). I'm not sure why that is, but I have found it to work wonders","labels":1,"seconds_difference":5388.0,"score_ratio":1.2857142857}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gywh10u","c_root_id_B":"gyvwezh","created_at_utc_A":1621565761,"created_at_utc_B":1621554838,"score_A":9,"score_B":7,"human_ref_A":"i cant believe how few people have mentioned standing on proper mats.  maybe 5 out of 70 responses. if you stand at a bench or on a line, good rubber mats are an absolute must. not only preventing slips, but also protecting backs.  i feel that it is every restaurant\/bakery owner's responsibility to supply good mats for the employees to work on. i wish i hadnt spent the first 10 years in the bakery standing on concrete.  the last 20 years i have been very outspoken about mats and i dont think any of my employers have regretted supplying them.","human_ref_B":"Get your back treated first (you may need to do back exercises to build up your muscles) but for future bend at the knees and avoid leaning over for extended periods of time or to lift things like heavy pots and pans from the back of a stove.  As old man\/woman as it is, stretching before work and after to warm down can help lessen the impact of all that strain during work.","labels":1,"seconds_difference":10923.0,"score_ratio":1.2857142857}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvv9q2","c_root_id_B":"gywh10u","created_at_utc_A":1621554245,"created_at_utc_B":1621565761,"score_A":5,"score_B":9,"human_ref_A":"Shoes are your foundation. Start there.","human_ref_B":"i cant believe how few people have mentioned standing on proper mats.  maybe 5 out of 70 responses. if you stand at a bench or on a line, good rubber mats are an absolute must. not only preventing slips, but also protecting backs.  i feel that it is every restaurant\/bakery owner's responsibility to supply good mats for the employees to work on. i wish i hadnt spent the first 10 years in the bakery standing on concrete.  the last 20 years i have been very outspoken about mats and i dont think any of my employers have regretted supplying them.","labels":0,"seconds_difference":11516.0,"score_ratio":1.8}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvvhk4","c_root_id_B":"gywh10u","created_at_utc_A":1621554358,"created_at_utc_B":1621565761,"score_A":5,"score_B":9,"human_ref_A":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen. The","human_ref_B":"i cant believe how few people have mentioned standing on proper mats.  maybe 5 out of 70 responses. if you stand at a bench or on a line, good rubber mats are an absolute must. not only preventing slips, but also protecting backs.  i feel that it is every restaurant\/bakery owner's responsibility to supply good mats for the employees to work on. i wish i hadnt spent the first 10 years in the bakery standing on concrete.  the last 20 years i have been very outspoken about mats and i dont think any of my employers have regretted supplying them.","labels":0,"seconds_difference":11403.0,"score_ratio":1.8}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw9rd2","c_root_id_B":"gywh10u","created_at_utc_A":1621561836,"created_at_utc_B":1621565761,"score_A":5,"score_B":9,"human_ref_A":"First, like everybody says, good shoes. Nothing more important, if you're on your feet all day, than good shoes. Spend some money, don't cheap out. Second  is posture. Do NOT slouch. Stand up straight, particularly if you're hoisting a six-top's entrees over your head on one arm. You need to be straight up and down, in a line from your head, through your shoulders, and through your hips. Actually think about how you're standing, you'll feel it in your back muscles when you're hurting yourself. Third - anti-inflammatories - grunt candy. Be careful and don't overdo them, they can fuck with you kidneys and liver and all sorts of other shit. Do your research. Only use them if you can't sleep. Fourth - time. Your back will strengthen over time if you don't fuck it up with cheap shoes, bad posture, a booze instead of ibuprofen.","human_ref_B":"i cant believe how few people have mentioned standing on proper mats.  maybe 5 out of 70 responses. if you stand at a bench or on a line, good rubber mats are an absolute must. not only preventing slips, but also protecting backs.  i feel that it is every restaurant\/bakery owner's responsibility to supply good mats for the employees to work on. i wish i hadnt spent the first 10 years in the bakery standing on concrete.  the last 20 years i have been very outspoken about mats and i dont think any of my employers have regretted supplying them.","labels":0,"seconds_difference":3925.0,"score_ratio":1.8}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gywe28i","c_root_id_B":"gywh10u","created_at_utc_A":1621564131,"created_at_utc_B":1621565761,"score_A":5,"score_B":9,"human_ref_A":"Construction worker here. Several things come to mind. First proper bending and lifting. Doing it correctly will make a world of difference. Wear a torso\/back brace. Invest in a good pair of shoes\/boots...several years ago I severely twisted my ankle. Was sent to a specialist. He wanted to see \"how\" I walked. After watching me he said I walk on the outsides of my feet and how the soles of my work boots wore. They always wore a lot more on the outside edges, especially the right one. He said inserts would do me a lot of good so I had a pair made at a podiatrists office. Afterwards I couldn't believe how good my feet and legs felt at the end of the day. I'd never thought that the way I walked had that much to do with the feet and leg pains I endured for years","human_ref_B":"i cant believe how few people have mentioned standing on proper mats.  maybe 5 out of 70 responses. if you stand at a bench or on a line, good rubber mats are an absolute must. not only preventing slips, but also protecting backs.  i feel that it is every restaurant\/bakery owner's responsibility to supply good mats for the employees to work on. i wish i hadnt spent the first 10 years in the bakery standing on concrete.  the last 20 years i have been very outspoken about mats and i dont think any of my employers have regretted supplying them.","labels":0,"seconds_difference":1630.0,"score_ratio":1.8}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvwezh","c_root_id_B":"gyvzg71","created_at_utc_A":1621554838,"created_at_utc_B":1621556390,"score_A":7,"score_B":9,"human_ref_A":"Get your back treated first (you may need to do back exercises to build up your muscles) but for future bend at the knees and avoid leaning over for extended periods of time or to lift things like heavy pots and pans from the back of a stove.  As old man\/woman as it is, stretching before work and after to warm down can help lessen the impact of all that strain during work.","human_ref_B":"I had to wear a back brace sometimes. It was the best solution to relieve lower back pain. I have had less back pain since strengthening my back by deadlifts.","labels":0,"seconds_difference":1552.0,"score_ratio":1.2857142857}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvzg71","c_root_id_B":"gyvv9q2","created_at_utc_A":1621556390,"created_at_utc_B":1621554245,"score_A":9,"score_B":5,"human_ref_A":"I had to wear a back brace sometimes. It was the best solution to relieve lower back pain. I have had less back pain since strengthening my back by deadlifts.","human_ref_B":"Shoes are your foundation. Start there.","labels":1,"seconds_difference":2145.0,"score_ratio":1.8}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvvhk4","c_root_id_B":"gyvzg71","created_at_utc_A":1621554358,"created_at_utc_B":1621556390,"score_A":5,"score_B":9,"human_ref_A":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen. The","human_ref_B":"I had to wear a back brace sometimes. It was the best solution to relieve lower back pain. I have had less back pain since strengthening my back by deadlifts.","labels":0,"seconds_difference":2032.0,"score_ratio":1.8}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvv9q2","c_root_id_B":"gyw705b","created_at_utc_A":1621554245,"created_at_utc_B":1621560373,"score_A":5,"score_B":7,"human_ref_A":"Shoes are your foundation. Start there.","human_ref_B":"Just a quick tip: a lot of the time when your back is hurting, it helps to stretch your hamstrings (the muscles along the backs of your thighs). I'm not sure why that is, but I have found it to work wonders","labels":0,"seconds_difference":6128.0,"score_ratio":1.4}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyw705b","c_root_id_B":"gyvvhk4","created_at_utc_A":1621560373,"created_at_utc_B":1621554358,"score_A":7,"score_B":5,"human_ref_A":"Just a quick tip: a lot of the time when your back is hurting, it helps to stretch your hamstrings (the muscles along the backs of your thighs). I'm not sure why that is, but I have found it to work wonders","human_ref_B":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen. The","labels":1,"seconds_difference":6015.0,"score_ratio":1.4}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvwezh","c_root_id_B":"gyvv9q2","created_at_utc_A":1621554838,"created_at_utc_B":1621554245,"score_A":7,"score_B":5,"human_ref_A":"Get your back treated first (you may need to do back exercises to build up your muscles) but for future bend at the knees and avoid leaning over for extended periods of time or to lift things like heavy pots and pans from the back of a stove.  As old man\/woman as it is, stretching before work and after to warm down can help lessen the impact of all that strain during work.","human_ref_B":"Shoes are your foundation. Start there.","labels":1,"seconds_difference":593.0,"score_ratio":1.4}
{"post_id":"nhej49","domain":"askculinary_test","upvote_ratio":0.98,"history":"How can I stop my back hurting when working at a restaurant I have been working 6h\/day in a restaurant for two months and my back hurts a lot at the end of service everyday. Is there a proper way to stand to avoid this or something else I am missing?","c_root_id_A":"gyvwezh","c_root_id_B":"gyvvhk4","created_at_utc_A":1621554838,"created_at_utc_B":1621554358,"score_A":7,"score_B":5,"human_ref_A":"Get your back treated first (you may need to do back exercises to build up your muscles) but for future bend at the knees and avoid leaning over for extended periods of time or to lift things like heavy pots and pans from the back of a stove.  As old man\/woman as it is, stretching before work and after to warm down can help lessen the impact of all that strain during work.","human_ref_B":"Stretching or yoga, better shoes, good insole inserts.  It\u2019s tough on the body, anything you can do to improve posture in general and overall fitness outside of work will go a very long way to keeping you healthy & happy in the kitchen. The","labels":1,"seconds_difference":480.0,"score_ratio":1.4}
{"post_id":"r0pzw0","domain":"askculinary_test","upvote_ratio":0.95,"history":"What does coating bacon in flour do when you are baking bacon? My preferred method for cooking bacon in bulk is to use an oven-safe drying\/cooling rack, and baking. I have seen a good amount of people insisting that coating bacon in flour makes for a better product. What exactly does coating bacon in flour prior to baking do? What are the benefits?","c_root_id_A":"hlu1zcz","c_root_id_B":"hlucezz","created_at_utc_A":1637711218,"created_at_utc_B":1637716058,"score_A":42,"score_B":105,"human_ref_A":"I've not heard of that, I will try it next time I make bacon. Thank you for the tip.","human_ref_B":"It makes Celiac's cry.  Edit: thank you for the award kind stranger!","labels":0,"seconds_difference":4840.0,"score_ratio":2.5}
{"post_id":"r0pzw0","domain":"askculinary_test","upvote_ratio":0.95,"history":"What does coating bacon in flour do when you are baking bacon? My preferred method for cooking bacon in bulk is to use an oven-safe drying\/cooling rack, and baking. I have seen a good amount of people insisting that coating bacon in flour makes for a better product. What exactly does coating bacon in flour prior to baking do? What are the benefits?","c_root_id_A":"hlum47x","c_root_id_B":"hlu1zcz","created_at_utc_A":1637720631,"created_at_utc_B":1637711218,"score_A":55,"score_B":42,"human_ref_A":"I'll have to try this, but thick sliced bacon baked on a cookie sheet at 375 is the best of both worlds for me. Crispy and chewy at the same time, with properly rendered fat.","human_ref_B":"I've not heard of that, I will try it next time I make bacon. Thank you for the tip.","labels":1,"seconds_difference":9413.0,"score_ratio":1.3095238095}
{"post_id":"r0pzw0","domain":"askculinary_test","upvote_ratio":0.95,"history":"What does coating bacon in flour do when you are baking bacon? My preferred method for cooking bacon in bulk is to use an oven-safe drying\/cooling rack, and baking. I have seen a good amount of people insisting that coating bacon in flour makes for a better product. What exactly does coating bacon in flour prior to baking do? What are the benefits?","c_root_id_A":"hlvi65g","c_root_id_B":"hlvby98","created_at_utc_A":1637738327,"created_at_utc_B":1637734191,"score_A":10,"score_B":9,"human_ref_A":"My friend told me to do a 1:1 ratio with regular flour and rice flour when I asked her about this. I use about 1\/2 cup total to dredge 1 package of Costco bacon. The bacon ends up so crispy with minimal shrinkage","human_ref_B":"Absorbs and makes it crispy. I recommend skipping the flour and coating it in maple or brown sugar. It makes it crispy also. Candied bacon is best bacon.","labels":1,"seconds_difference":4136.0,"score_ratio":1.1111111111}
{"post_id":"r0pzw0","domain":"askculinary_test","upvote_ratio":0.95,"history":"What does coating bacon in flour do when you are baking bacon? My preferred method for cooking bacon in bulk is to use an oven-safe drying\/cooling rack, and baking. I have seen a good amount of people insisting that coating bacon in flour makes for a better product. What exactly does coating bacon in flour prior to baking do? What are the benefits?","c_root_id_A":"hlvi65g","c_root_id_B":"hlv7ywm","created_at_utc_A":1637738327,"created_at_utc_B":1637731791,"score_A":10,"score_B":7,"human_ref_A":"My friend told me to do a 1:1 ratio with regular flour and rice flour when I asked her about this. I use about 1\/2 cup total to dredge 1 package of Costco bacon. The bacon ends up so crispy with minimal shrinkage","human_ref_B":"I have never in my life heard of this.","labels":1,"seconds_difference":6536.0,"score_ratio":1.4285714286}
{"post_id":"r0pzw0","domain":"askculinary_test","upvote_ratio":0.95,"history":"What does coating bacon in flour do when you are baking bacon? My preferred method for cooking bacon in bulk is to use an oven-safe drying\/cooling rack, and baking. I have seen a good amount of people insisting that coating bacon in flour makes for a better product. What exactly does coating bacon in flour prior to baking do? What are the benefits?","c_root_id_A":"hlvi65g","c_root_id_B":"hluxyyf","created_at_utc_A":1637738327,"created_at_utc_B":1637726354,"score_A":10,"score_B":2,"human_ref_A":"My friend told me to do a 1:1 ratio with regular flour and rice flour when I asked her about this. I use about 1\/2 cup total to dredge 1 package of Costco bacon. The bacon ends up so crispy with minimal shrinkage","human_ref_B":"I have never heard of this. I always slap mine in a heavy pan with a press, then cook it till it deep fries in its own grease.","labels":1,"seconds_difference":11973.0,"score_ratio":5.0}
{"post_id":"r0pzw0","domain":"askculinary_test","upvote_ratio":0.95,"history":"What does coating bacon in flour do when you are baking bacon? My preferred method for cooking bacon in bulk is to use an oven-safe drying\/cooling rack, and baking. I have seen a good amount of people insisting that coating bacon in flour makes for a better product. What exactly does coating bacon in flour prior to baking do? What are the benefits?","c_root_id_A":"hlv7ywm","c_root_id_B":"hlvby98","created_at_utc_A":1637731791,"created_at_utc_B":1637734191,"score_A":7,"score_B":9,"human_ref_A":"I have never in my life heard of this.","human_ref_B":"Absorbs and makes it crispy. I recommend skipping the flour and coating it in maple or brown sugar. It makes it crispy also. Candied bacon is best bacon.","labels":0,"seconds_difference":2400.0,"score_ratio":1.2857142857}
{"post_id":"r0pzw0","domain":"askculinary_test","upvote_ratio":0.95,"history":"What does coating bacon in flour do when you are baking bacon? My preferred method for cooking bacon in bulk is to use an oven-safe drying\/cooling rack, and baking. I have seen a good amount of people insisting that coating bacon in flour makes for a better product. What exactly does coating bacon in flour prior to baking do? What are the benefits?","c_root_id_A":"hluxyyf","c_root_id_B":"hlvby98","created_at_utc_A":1637726354,"created_at_utc_B":1637734191,"score_A":2,"score_B":9,"human_ref_A":"I have never heard of this. I always slap mine in a heavy pan with a press, then cook it till it deep fries in its own grease.","human_ref_B":"Absorbs and makes it crispy. I recommend skipping the flour and coating it in maple or brown sugar. It makes it crispy also. Candied bacon is best bacon.","labels":0,"seconds_difference":7837.0,"score_ratio":4.5}
{"post_id":"r0pzw0","domain":"askculinary_test","upvote_ratio":0.95,"history":"What does coating bacon in flour do when you are baking bacon? My preferred method for cooking bacon in bulk is to use an oven-safe drying\/cooling rack, and baking. I have seen a good amount of people insisting that coating bacon in flour makes for a better product. What exactly does coating bacon in flour prior to baking do? What are the benefits?","c_root_id_A":"hlv7ywm","c_root_id_B":"hluxyyf","created_at_utc_A":1637731791,"created_at_utc_B":1637726354,"score_A":7,"score_B":2,"human_ref_A":"I have never in my life heard of this.","human_ref_B":"I have never heard of this. I always slap mine in a heavy pan with a press, then cook it till it deep fries in its own grease.","labels":1,"seconds_difference":5437.0,"score_ratio":3.5}
{"post_id":"12hsy3","domain":"askculinary_test","upvote_ratio":0.97,"history":"Why is \"pork stock\" uncommon in comparison to chicken and beef stock? Flavor-wise, I could see something like pork stock used often to give dishes amazing flavor. Have any of you made or used something similar?","c_root_id_A":"c6v5aro","c_root_id_B":"c6v50rg","created_at_utc_A":1351824861,"created_at_utc_B":1351823768,"score_A":1638,"score_B":14,"human_ref_A":"A big part of it has to do with butchery methods. If you ever watch European seam butchery which is done with your hands and a knife, you will see the emphasis is on maximizing usable meat.  In the US you see a emphasis on efficiency of cutting up as many animals as fast as possible. Band-saws galore!   In charcuterie you want to take the maximized muscle option so you can get the Coppa. The neck muscle that Americans cut off in the middle when they create the Boston butt.   In the US band-saw world you end up with ribs that still have meat on them. Actually a whole different way to ask the question is \"Why are there no good rib bbq recipes coming out of Europe?\".    So in europe they remove the bones that have hardly any meat on them, and toss them into the stock pot. In the US you get bones with your pork butt, chops, and ribs....  Seam Butchery = http:\/\/www.youtube.com\/watch?v=rVJXIF8SiJI&feature=related  Band Saw = http:\/\/www.youtube.com\/watch?v=kA7-KCBPvss","human_ref_B":"It's not uncommon, just that different geographic regions might prefer different tastes. In Asia, fish stock and pork stock are very very common, whereas in Europe and the US, beef stock is much more common. Chicken stock seems to be universal, though.","labels":1,"seconds_difference":1093.0,"score_ratio":117.0}
{"post_id":"ielzph","domain":"askculinary_test","upvote_ratio":0.97,"history":"A good history of plating trends? I saw a post over on r\/Chefit today where OP was critiqued several times for using a garnish you wouldn\u2019t eat as very 1990s.   I thought this was really interesting, and I\u2019d like to learn more about plating trends, and how they have evolved over time.  **Where can I learn more?** Good books, articles...? Has anyone actually researched this? (I did a casual search but not much jumped out.)","c_root_id_A":"g2hv2ux","c_root_id_B":"g2hpgub","created_at_utc_A":1598118064,"created_at_utc_B":1598115696,"score_A":439,"score_B":26,"human_ref_A":"The best way to learn about professional plating is to research food history and trends by region and era. For instance, formal dining in the 19th century is referred to as service \u00e0 la russe when plating trends moved from having all courses brought to a sideboard at the same time and instead were served sequentially. Also when elaborate table settings came into vogue and why people now eat with cutlery from the outside in. Still piling crap onto a plate, but with charger plates. As Michelin rose to prominence, French food became even more codified post Larousse and at the time was very sauce forward and more about shining a light on the protein. A great deep dive in to Michelin food universe which describes a lot of the plating concepts is The Perfectionist about Bernard Loiseau. Spoiler alert, its not a great ending for a very talented dude. Fast forward to the 1960's, nouvelle cuisine came to prominence in the South of France with small portions, ingredients forward with delicate plating based on Japanese kaiseki plating techniques championed by the Troisgros brothers, Roger Verg\u00e9 and Paul Bocuse. Verg\u00e9 and Bocuse trained my French Master chef food mentor. I am still making nouvelle inspired dishes like this and this because simple and elegant is my personal plating style which has taken years to develop. The 80's saw a trend towards architectural plating with max height like the China Grill Salad I probably ate once a week for ten years working in Black Rock, just like shoulder pads and Texas 'the bigger the hair, the closer to god' was the aftermath of the Reagan years.  Along came molecular gastronomy and Ferran Adri\u00e0 and El Bulli, and recently deconstructed dishes from Grant Achatz. Then its just an never ending sea of an overabundance of swooshes and microgreens. If you want to know more, look up prominent chefs by era and region, pose a question over in r\/askfoodhistorians and for current plating trends, follow prominent chefs and restaurants on IG.  But apparently, chefs aren't nice enough.","human_ref_B":"Today I learned r\/chefit are kinda dicks. I guess I shouldn\u2019t be surprised.","labels":1,"seconds_difference":2368.0,"score_ratio":16.8846153846}
{"post_id":"ielzph","domain":"askculinary_test","upvote_ratio":0.97,"history":"A good history of plating trends? I saw a post over on r\/Chefit today where OP was critiqued several times for using a garnish you wouldn\u2019t eat as very 1990s.   I thought this was really interesting, and I\u2019d like to learn more about plating trends, and how they have evolved over time.  **Where can I learn more?** Good books, articles...? Has anyone actually researched this? (I did a casual search but not much jumped out.)","c_root_id_A":"g2hpgub","c_root_id_B":"g2i0zs5","created_at_utc_A":1598115696,"created_at_utc_B":1598120838,"score_A":26,"score_B":34,"human_ref_A":"Today I learned r\/chefit are kinda dicks. I guess I shouldn\u2019t be surprised.","human_ref_B":"This is hardly an academic suggestion, but watching TV shows is great for observing how trends change. Take an old season of Chopped and the newest one - the styles have very visibly evolved and that's only about a decade difference. I'm not sure if there are any actual books or articles, but flicking through old cookbooks with photographs and comparing them to what's been done recently could help to clarify things.","labels":0,"seconds_difference":5142.0,"score_ratio":1.3076923077}
{"post_id":"ielzph","domain":"askculinary_test","upvote_ratio":0.97,"history":"A good history of plating trends? I saw a post over on r\/Chefit today where OP was critiqued several times for using a garnish you wouldn\u2019t eat as very 1990s.   I thought this was really interesting, and I\u2019d like to learn more about plating trends, and how they have evolved over time.  **Where can I learn more?** Good books, articles...? Has anyone actually researched this? (I did a casual search but not much jumped out.)","c_root_id_A":"g2i0zs5","c_root_id_B":"g2hxk7r","created_at_utc_A":1598120838,"created_at_utc_B":1598119157,"score_A":34,"score_B":9,"human_ref_A":"This is hardly an academic suggestion, but watching TV shows is great for observing how trends change. Take an old season of Chopped and the newest one - the styles have very visibly evolved and that's only about a decade difference. I'm not sure if there are any actual books or articles, but flicking through old cookbooks with photographs and comparing them to what's been done recently could help to clarify things.","human_ref_B":"That post did jump at me a little bit this morning. I mean, I'm not great at plating, but that *was* a little bit out of touch, wasn't it.  I don't think even in the 90s rosemary was acceptable as a garnish.   But anyway, I'm interested in this discussion, too, Op. I'd really like to know more about plating, but the books I got were very lacking, and there is a plating subreddit I know of, but somehow they seem to be more of a cooking techniques subreddit than a plating subreddit?  I've bought a bunch of books about plating, but they're not super helpful either, and have hardly anything about history and trends.  In my understanding of the macro situation, we're trying to recover from the over the top lavishness of the 80s and 90s in a lot of ways. Modesty and simplicity are in. You won't ever see foie gras in a new dish without it being described on the menu, due to animal cruelty politics. Pollock mimicking in dishes is also a bit out of fashion.  I'll check back on this thread later to see if anyone had any good literature to share","labels":1,"seconds_difference":1681.0,"score_ratio":3.7777777778}
{"post_id":"ielzph","domain":"askculinary_test","upvote_ratio":0.97,"history":"A good history of plating trends? I saw a post over on r\/Chefit today where OP was critiqued several times for using a garnish you wouldn\u2019t eat as very 1990s.   I thought this was really interesting, and I\u2019d like to learn more about plating trends, and how they have evolved over time.  **Where can I learn more?** Good books, articles...? Has anyone actually researched this? (I did a casual search but not much jumped out.)","c_root_id_A":"g2hpgub","c_root_id_B":"g2i4tem","created_at_utc_A":1598115696,"created_at_utc_B":1598122207,"score_A":26,"score_B":33,"human_ref_A":"Today I learned r\/chefit are kinda dicks. I guess I shouldn\u2019t be surprised.","human_ref_B":"Cookbooks. They reflect the style of their day, as well as the chef\u2019s who write them. Famous chefs and famous cookbooks also influence the cooking and plating styles of younger chefs. They\u2019re great resources to learn about plating styles.","labels":0,"seconds_difference":6511.0,"score_ratio":1.2692307692}
{"post_id":"ielzph","domain":"askculinary_test","upvote_ratio":0.97,"history":"A good history of plating trends? I saw a post over on r\/Chefit today where OP was critiqued several times for using a garnish you wouldn\u2019t eat as very 1990s.   I thought this was really interesting, and I\u2019d like to learn more about plating trends, and how they have evolved over time.  **Where can I learn more?** Good books, articles...? Has anyone actually researched this? (I did a casual search but not much jumped out.)","c_root_id_A":"g2i4tem","c_root_id_B":"g2hxk7r","created_at_utc_A":1598122207,"created_at_utc_B":1598119157,"score_A":33,"score_B":9,"human_ref_A":"Cookbooks. They reflect the style of their day, as well as the chef\u2019s who write them. Famous chefs and famous cookbooks also influence the cooking and plating styles of younger chefs. They\u2019re great resources to learn about plating styles.","human_ref_B":"That post did jump at me a little bit this morning. I mean, I'm not great at plating, but that *was* a little bit out of touch, wasn't it.  I don't think even in the 90s rosemary was acceptable as a garnish.   But anyway, I'm interested in this discussion, too, Op. I'd really like to know more about plating, but the books I got were very lacking, and there is a plating subreddit I know of, but somehow they seem to be more of a cooking techniques subreddit than a plating subreddit?  I've bought a bunch of books about plating, but they're not super helpful either, and have hardly anything about history and trends.  In my understanding of the macro situation, we're trying to recover from the over the top lavishness of the 80s and 90s in a lot of ways. Modesty and simplicity are in. You won't ever see foie gras in a new dish without it being described on the menu, due to animal cruelty politics. Pollock mimicking in dishes is also a bit out of fashion.  I'll check back on this thread later to see if anyone had any good literature to share","labels":1,"seconds_difference":3050.0,"score_ratio":3.6666666667}
{"post_id":"ielzph","domain":"askculinary_test","upvote_ratio":0.97,"history":"A good history of plating trends? I saw a post over on r\/Chefit today where OP was critiqued several times for using a garnish you wouldn\u2019t eat as very 1990s.   I thought this was really interesting, and I\u2019d like to learn more about plating trends, and how they have evolved over time.  **Where can I learn more?** Good books, articles...? Has anyone actually researched this? (I did a casual search but not much jumped out.)","c_root_id_A":"g2hxk7r","c_root_id_B":"g2id9hl","created_at_utc_A":1598119157,"created_at_utc_B":1598125051,"score_A":9,"score_B":16,"human_ref_A":"That post did jump at me a little bit this morning. I mean, I'm not great at plating, but that *was* a little bit out of touch, wasn't it.  I don't think even in the 90s rosemary was acceptable as a garnish.   But anyway, I'm interested in this discussion, too, Op. I'd really like to know more about plating, but the books I got were very lacking, and there is a plating subreddit I know of, but somehow they seem to be more of a cooking techniques subreddit than a plating subreddit?  I've bought a bunch of books about plating, but they're not super helpful either, and have hardly anything about history and trends.  In my understanding of the macro situation, we're trying to recover from the over the top lavishness of the 80s and 90s in a lot of ways. Modesty and simplicity are in. You won't ever see foie gras in a new dish without it being described on the menu, due to animal cruelty politics. Pollock mimicking in dishes is also a bit out of fashion.  I'll check back on this thread later to see if anyone had any good literature to share","human_ref_B":"Sociologist Norbert Elias tangentially covers this in his book The Civilizing Process. He looks at old European books on etiquette to show how things like cooking styles and knowledge of the right fork to use both change over time and are used as a form of exclusionary power.","labels":0,"seconds_difference":5894.0,"score_ratio":1.7777777778}
{"post_id":"ielzph","domain":"askculinary_test","upvote_ratio":0.97,"history":"A good history of plating trends? I saw a post over on r\/Chefit today where OP was critiqued several times for using a garnish you wouldn\u2019t eat as very 1990s.   I thought this was really interesting, and I\u2019d like to learn more about plating trends, and how they have evolved over time.  **Where can I learn more?** Good books, articles...? Has anyone actually researched this? (I did a casual search but not much jumped out.)","c_root_id_A":"g2hxk7r","c_root_id_B":"g2iifpo","created_at_utc_A":1598119157,"created_at_utc_B":1598127120,"score_A":9,"score_B":15,"human_ref_A":"That post did jump at me a little bit this morning. I mean, I'm not great at plating, but that *was* a little bit out of touch, wasn't it.  I don't think even in the 90s rosemary was acceptable as a garnish.   But anyway, I'm interested in this discussion, too, Op. I'd really like to know more about plating, but the books I got were very lacking, and there is a plating subreddit I know of, but somehow they seem to be more of a cooking techniques subreddit than a plating subreddit?  I've bought a bunch of books about plating, but they're not super helpful either, and have hardly anything about history and trends.  In my understanding of the macro situation, we're trying to recover from the over the top lavishness of the 80s and 90s in a lot of ways. Modesty and simplicity are in. You won't ever see foie gras in a new dish without it being described on the menu, due to animal cruelty politics. Pollock mimicking in dishes is also a bit out of fashion.  I'll check back on this thread later to see if anyone had any good literature to share","human_ref_B":"Whenever I think about plating, I think about this Kids in the Hall sketch  I know it doesn't answer your question, but it's worth watching...","labels":0,"seconds_difference":7963.0,"score_ratio":1.6666666667}
{"post_id":"ielzph","domain":"askculinary_test","upvote_ratio":0.97,"history":"A good history of plating trends? I saw a post over on r\/Chefit today where OP was critiqued several times for using a garnish you wouldn\u2019t eat as very 1990s.   I thought this was really interesting, and I\u2019d like to learn more about plating trends, and how they have evolved over time.  **Where can I learn more?** Good books, articles...? Has anyone actually researched this? (I did a casual search but not much jumped out.)","c_root_id_A":"g2hxk7r","c_root_id_B":"g2isf6g","created_at_utc_A":1598119157,"created_at_utc_B":1598132184,"score_A":9,"score_B":10,"human_ref_A":"That post did jump at me a little bit this morning. I mean, I'm not great at plating, but that *was* a little bit out of touch, wasn't it.  I don't think even in the 90s rosemary was acceptable as a garnish.   But anyway, I'm interested in this discussion, too, Op. I'd really like to know more about plating, but the books I got were very lacking, and there is a plating subreddit I know of, but somehow they seem to be more of a cooking techniques subreddit than a plating subreddit?  I've bought a bunch of books about plating, but they're not super helpful either, and have hardly anything about history and trends.  In my understanding of the macro situation, we're trying to recover from the over the top lavishness of the 80s and 90s in a lot of ways. Modesty and simplicity are in. You won't ever see foie gras in a new dish without it being described on the menu, due to animal cruelty politics. Pollock mimicking in dishes is also a bit out of fashion.  I'll check back on this thread later to see if anyone had any good literature to share","human_ref_B":"I have a copy of The America Woman's Cookbook, 1942 Wartime edition. There are a few things I learned from this book. Most recipes served 6 and the equivalent recipe now only serves 4. Why? I found out when I bought dinnerware popular at the time that dinner plates were only 8 inches in diameter, now they are 10. There is also a whole discussion of Entertaining Without a Maid. It's a fascinating book, looking at a slice of time.","labels":0,"seconds_difference":13027.0,"score_ratio":1.1111111111}
{"post_id":"vzsgaq","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why do people use alcoholic beverages like beer in their bbq? Does it have an effect on the flavor? I've seen videos of people smoking a chicken with beer stuck into the cavity. It gave me the idea of using hard apple cider as a spray on meats inside my smoker instead of the typical apple juice or apple cider vinegar. Will that have any noticeable difference in taste or do people just do it because they think it changes the flavor?","c_root_id_A":"iga4lbg","c_root_id_B":"iga8hcg","created_at_utc_A":1657902122,"created_at_utc_B":1657903657,"score_A":8,"score_B":352,"human_ref_A":"It cooks the flavor in more in my experience. Whenever I\u2019ve had beer chicken vs chicken made with another type of acid, it holds more flavor cooked with the beer.","human_ref_B":"There are certain flavors in foods that aren\u2019t water soluble but get released by alcohol. Vodka sauce comes to mind. I\u2019m not sure if beer in BBQ is a similar reason but that\u2019s my guess","labels":0,"seconds_difference":1535.0,"score_ratio":44.0}
{"post_id":"vzsgaq","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why do people use alcoholic beverages like beer in their bbq? Does it have an effect on the flavor? I've seen videos of people smoking a chicken with beer stuck into the cavity. It gave me the idea of using hard apple cider as a spray on meats inside my smoker instead of the typical apple juice or apple cider vinegar. Will that have any noticeable difference in taste or do people just do it because they think it changes the flavor?","c_root_id_A":"iga4lbg","c_root_id_B":"iga8qca","created_at_utc_A":1657902122,"created_at_utc_B":1657903755,"score_A":8,"score_B":192,"human_ref_A":"It cooks the flavor in more in my experience. Whenever I\u2019ve had beer chicken vs chicken made with another type of acid, it holds more flavor cooked with the beer.","human_ref_B":"Beer can chicken specifically is pretty pointless. It doesn't actually do anything to keep the chicken moist (almost entirely a factor of internal temp) and most people use junk like Budweiser or whatever which is essentially flavorless even when it's fresh.  If anything it slows down cooking and runs the risk of dry exterior meat with undercooked interior.  Chicken cooks better with airflow through the cavity. And while vertical cooking could have some benefits it's even better flattened out spatchcock style than turned upright. Your best chicken trick is really to just use a thermometer honestly.  On the other hand, mops sauces and sprays for things like ribs that include cider and\/or vinegar can add loads of actual flavor because they contain things like sugar and acid. Alcohol content won't drastically effect this process one way or the other.  I would personally still avoid them for things like chicken since the added liquid will hinder your ability to get nice crispy skin, if that's something you care about.","labels":0,"seconds_difference":1633.0,"score_ratio":24.0}
{"post_id":"vzsgaq","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why do people use alcoholic beverages like beer in their bbq? Does it have an effect on the flavor? I've seen videos of people smoking a chicken with beer stuck into the cavity. It gave me the idea of using hard apple cider as a spray on meats inside my smoker instead of the typical apple juice or apple cider vinegar. Will that have any noticeable difference in taste or do people just do it because they think it changes the flavor?","c_root_id_A":"igabgg9","c_root_id_B":"iga4lbg","created_at_utc_A":1657904821,"created_at_utc_B":1657902122,"score_A":80,"score_B":8,"human_ref_A":"I dont usually wet my smoky things but I do use liquors in cooking a bunch, and I can taste the difference. Mostly use it for deglazing pans n such. I'm no scientist or anything but in the sense of a smoker coating the meat in an alcohol would prob result in a juicier cut since the alchohol would evaporate before the water and prob leave behind some flavor, bourbon would pair well I think.","human_ref_B":"It cooks the flavor in more in my experience. Whenever I\u2019ve had beer chicken vs chicken made with another type of acid, it holds more flavor cooked with the beer.","labels":1,"seconds_difference":2699.0,"score_ratio":10.0}
{"post_id":"vzsgaq","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why do people use alcoholic beverages like beer in their bbq? Does it have an effect on the flavor? I've seen videos of people smoking a chicken with beer stuck into the cavity. It gave me the idea of using hard apple cider as a spray on meats inside my smoker instead of the typical apple juice or apple cider vinegar. Will that have any noticeable difference in taste or do people just do it because they think it changes the flavor?","c_root_id_A":"iga4lbg","c_root_id_B":"igag59d","created_at_utc_A":1657902122,"created_at_utc_B":1657906669,"score_A":8,"score_B":27,"human_ref_A":"It cooks the flavor in more in my experience. Whenever I\u2019ve had beer chicken vs chicken made with another type of acid, it holds more flavor cooked with the beer.","human_ref_B":"Simply put, adding the right alcohol during cooking, adds complexity to the flavour. Like if you make a blueberry compote, a little splash of brandy helps the flavours become a bit more complex which helps add depth to the flavour.","labels":0,"seconds_difference":4547.0,"score_ratio":3.375}
{"post_id":"vzsgaq","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why do people use alcoholic beverages like beer in their bbq? Does it have an effect on the flavor? I've seen videos of people smoking a chicken with beer stuck into the cavity. It gave me the idea of using hard apple cider as a spray on meats inside my smoker instead of the typical apple juice or apple cider vinegar. Will that have any noticeable difference in taste or do people just do it because they think it changes the flavor?","c_root_id_A":"igam35n","c_root_id_B":"igaghla","created_at_utc_A":1657909037,"created_at_utc_B":1657906805,"score_A":22,"score_B":19,"human_ref_A":"Beer is a very common marinade ingredient for Chinese northeastern bbq meat. The science behind this is mentioned by others from the comments.","human_ref_B":"It's a waste of beer at best and might leave the cavity inside your chicken undercooked at worst.  Here's Meathead of AmazingRibs.com take on the subject, Beer Can Chicken Recipe: There Are Better Ways To Cook Chicken","labels":1,"seconds_difference":2232.0,"score_ratio":1.1578947368}
{"post_id":"vzsgaq","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why do people use alcoholic beverages like beer in their bbq? Does it have an effect on the flavor? I've seen videos of people smoking a chicken with beer stuck into the cavity. It gave me the idea of using hard apple cider as a spray on meats inside my smoker instead of the typical apple juice or apple cider vinegar. Will that have any noticeable difference in taste or do people just do it because they think it changes the flavor?","c_root_id_A":"igaghla","c_root_id_B":"iga4lbg","created_at_utc_A":1657906805,"created_at_utc_B":1657902122,"score_A":19,"score_B":8,"human_ref_A":"It's a waste of beer at best and might leave the cavity inside your chicken undercooked at worst.  Here's Meathead of AmazingRibs.com take on the subject, Beer Can Chicken Recipe: There Are Better Ways To Cook Chicken","human_ref_B":"It cooks the flavor in more in my experience. Whenever I\u2019ve had beer chicken vs chicken made with another type of acid, it holds more flavor cooked with the beer.","labels":1,"seconds_difference":4683.0,"score_ratio":2.375}
{"post_id":"vzsgaq","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why do people use alcoholic beverages like beer in their bbq? Does it have an effect on the flavor? I've seen videos of people smoking a chicken with beer stuck into the cavity. It gave me the idea of using hard apple cider as a spray on meats inside my smoker instead of the typical apple juice or apple cider vinegar. Will that have any noticeable difference in taste or do people just do it because they think it changes the flavor?","c_root_id_A":"igam35n","c_root_id_B":"igai0ku","created_at_utc_A":1657909037,"created_at_utc_B":1657907409,"score_A":22,"score_B":13,"human_ref_A":"Beer is a very common marinade ingredient for Chinese northeastern bbq meat. The science behind this is mentioned by others from the comments.","human_ref_B":"It's really not so much about the alcohol or non alcohol, you have to think about the flavor you want to create and what you will combine to make that flavor happen.   The fermented flavor may or may not be something you want in your recipe. Whether or not it's better or noticeable will depend largely on the rest of the recipe.","labels":1,"seconds_difference":1628.0,"score_ratio":1.6923076923}
{"post_id":"vzsgaq","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why do people use alcoholic beverages like beer in their bbq? Does it have an effect on the flavor? I've seen videos of people smoking a chicken with beer stuck into the cavity. It gave me the idea of using hard apple cider as a spray on meats inside my smoker instead of the typical apple juice or apple cider vinegar. Will that have any noticeable difference in taste or do people just do it because they think it changes the flavor?","c_root_id_A":"iga4lbg","c_root_id_B":"igam35n","created_at_utc_A":1657902122,"created_at_utc_B":1657909037,"score_A":8,"score_B":22,"human_ref_A":"It cooks the flavor in more in my experience. Whenever I\u2019ve had beer chicken vs chicken made with another type of acid, it holds more flavor cooked with the beer.","human_ref_B":"Beer is a very common marinade ingredient for Chinese northeastern bbq meat. The science behind this is mentioned by others from the comments.","labels":0,"seconds_difference":6915.0,"score_ratio":2.75}
{"post_id":"vzsgaq","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why do people use alcoholic beverages like beer in their bbq? Does it have an effect on the flavor? I've seen videos of people smoking a chicken with beer stuck into the cavity. It gave me the idea of using hard apple cider as a spray on meats inside my smoker instead of the typical apple juice or apple cider vinegar. Will that have any noticeable difference in taste or do people just do it because they think it changes the flavor?","c_root_id_A":"iga4lbg","c_root_id_B":"igai0ku","created_at_utc_A":1657902122,"created_at_utc_B":1657907409,"score_A":8,"score_B":13,"human_ref_A":"It cooks the flavor in more in my experience. Whenever I\u2019ve had beer chicken vs chicken made with another type of acid, it holds more flavor cooked with the beer.","human_ref_B":"It's really not so much about the alcohol or non alcohol, you have to think about the flavor you want to create and what you will combine to make that flavor happen.   The fermented flavor may or may not be something you want in your recipe. Whether or not it's better or noticeable will depend largely on the rest of the recipe.","labels":0,"seconds_difference":5287.0,"score_ratio":1.625}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4kd2al","c_root_id_B":"i4kaiac","created_at_utc_A":1649858006,"created_at_utc_B":1649856892,"score_A":371,"score_B":290,"human_ref_A":"I guess you could ask to substitute the chicken for something else. My local curry house does paneer makhani which I prefer to the standard chicken one. They would probably be happy to substitute for something like cauliflower or mushroom.","human_ref_B":"the sauce on its own is called makhan\/makhani","labels":1,"seconds_difference":1114.0,"score_ratio":1.2793103448}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4kd2al","c_root_id_B":"i4kb8lf","created_at_utc_A":1649858006,"created_at_utc_B":1649857218,"score_A":371,"score_B":75,"human_ref_A":"I guess you could ask to substitute the chicken for something else. My local curry house does paneer makhani which I prefer to the standard chicken one. They would probably be happy to substitute for something like cauliflower or mushroom.","human_ref_B":"Disclaimer: I am a white guy in the US, so hopefully someone with more authority on this can help you with this one if I am wrong.   Murgh Makhani is the Indian name for Butter Chicken. Makhani means butter in Hindi. I'm pretty sure anything with the word *Makhani* in it, and without *Murgh*, is what you are looking for. I know that Dal Makhani is a dish that has lentils instead of chicken, but I've never personally had it so I am not 100% if it's exactly the same as butter chicken without the chicken.","labels":1,"seconds_difference":788.0,"score_ratio":4.9466666667}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4kd2al","c_root_id_B":"i4kay10","created_at_utc_A":1649858006,"created_at_utc_B":1649857086,"score_A":371,"score_B":6,"human_ref_A":"I guess you could ask to substitute the chicken for something else. My local curry house does paneer makhani which I prefer to the standard chicken one. They would probably be happy to substitute for something like cauliflower or mushroom.","human_ref_B":"Butter","labels":1,"seconds_difference":920.0,"score_ratio":61.8333333333}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4kiwzw","c_root_id_B":"i4kb8lf","created_at_utc_A":1649860419,"created_at_utc_B":1649857218,"score_A":197,"score_B":75,"human_ref_A":"I work at Asian fusion restaurant and \"Butter Chicken no chicken\" isn't going to confuse anyone. Maybe a double take. They may ask if you want a substitution or something but after that they'll just give you what you want. The butter chicken sauce is undoubtedly already prepared and they can cook it with whatever you want.","human_ref_B":"Disclaimer: I am a white guy in the US, so hopefully someone with more authority on this can help you with this one if I am wrong.   Murgh Makhani is the Indian name for Butter Chicken. Makhani means butter in Hindi. I'm pretty sure anything with the word *Makhani* in it, and without *Murgh*, is what you are looking for. I know that Dal Makhani is a dish that has lentils instead of chicken, but I've never personally had it so I am not 100% if it's exactly the same as butter chicken without the chicken.","labels":1,"seconds_difference":3201.0,"score_ratio":2.6266666667}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4kiwzw","c_root_id_B":"i4kfcwx","created_at_utc_A":1649860419,"created_at_utc_B":1649858981,"score_A":197,"score_B":60,"human_ref_A":"I work at Asian fusion restaurant and \"Butter Chicken no chicken\" isn't going to confuse anyone. Maybe a double take. They may ask if you want a substitution or something but after that they'll just give you what you want. The butter chicken sauce is undoubtedly already prepared and they can cook it with whatever you want.","human_ref_B":"Not exactly what you asked, but we make butter \"chicken\" at home with tofu instead and it's really good.  Any decent restaurant should be able to swap out the protein for you if you wanted to try the sauce with something other than chicken.  If not tofu,which is uncommon in Indian cuisine, as least paneer.","labels":1,"seconds_difference":1438.0,"score_ratio":3.2833333333}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4kiwzw","c_root_id_B":"i4kay10","created_at_utc_A":1649860419,"created_at_utc_B":1649857086,"score_A":197,"score_B":6,"human_ref_A":"I work at Asian fusion restaurant and \"Butter Chicken no chicken\" isn't going to confuse anyone. Maybe a double take. They may ask if you want a substitution or something but after that they'll just give you what you want. The butter chicken sauce is undoubtedly already prepared and they can cook it with whatever you want.","human_ref_B":"Butter","labels":1,"seconds_difference":3333.0,"score_ratio":32.8333333333}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4kb8lf","c_root_id_B":"i4kay10","created_at_utc_A":1649857218,"created_at_utc_B":1649857086,"score_A":75,"score_B":6,"human_ref_A":"Disclaimer: I am a white guy in the US, so hopefully someone with more authority on this can help you with this one if I am wrong.   Murgh Makhani is the Indian name for Butter Chicken. Makhani means butter in Hindi. I'm pretty sure anything with the word *Makhani* in it, and without *Murgh*, is what you are looking for. I know that Dal Makhani is a dish that has lentils instead of chicken, but I've never personally had it so I am not 100% if it's exactly the same as butter chicken without the chicken.","human_ref_B":"Butter","labels":1,"seconds_difference":132.0,"score_ratio":12.5}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4kay10","c_root_id_B":"i4kfcwx","created_at_utc_A":1649857086,"created_at_utc_B":1649858981,"score_A":6,"score_B":60,"human_ref_A":"Butter","human_ref_B":"Not exactly what you asked, but we make butter \"chicken\" at home with tofu instead and it's really good.  Any decent restaurant should be able to swap out the protein for you if you wanted to try the sauce with something other than chicken.  If not tofu,which is uncommon in Indian cuisine, as least paneer.","labels":0,"seconds_difference":1895.0,"score_ratio":10.0}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4kjiq6","c_root_id_B":"i4kay10","created_at_utc_A":1649860658,"created_at_utc_B":1649857086,"score_A":32,"score_B":6,"human_ref_A":"This is why my favorite Indian restaurant is a buffet!  I can load up a few ramakins of the butter chicken sauce or the Korma sauce and grab some Naan!","human_ref_B":"Butter","labels":1,"seconds_difference":3572.0,"score_ratio":5.3333333333}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4kay10","c_root_id_B":"i4lvjas","created_at_utc_A":1649857086,"created_at_utc_B":1649879213,"score_A":6,"score_B":7,"human_ref_A":"Butter","human_ref_B":"It's called makhani gravy as I learned in my hotel internship in India. Paneer Butter masala has same gravy. Depends on you what kind of protein you want in your gravy. I've had egg butter masala and mushroom butter masala.","labels":0,"seconds_difference":22127.0,"score_ratio":1.1666666667}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4lfsl8","c_root_id_B":"i4lvjas","created_at_utc_A":1649873038,"created_at_utc_B":1649879213,"score_A":6,"score_B":7,"human_ref_A":"https:\/\/www.happyveggiekitchen.com\/butter-halloumi-curry\/  I've made this butter halloumi a few times and it's really nice. Halloumi isn't something you usually associate with curry but it works.","human_ref_B":"It's called makhani gravy as I learned in my hotel internship in India. Paneer Butter masala has same gravy. Depends on you what kind of protein you want in your gravy. I've had egg butter masala and mushroom butter masala.","labels":0,"seconds_difference":6175.0,"score_ratio":1.1666666667}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4ktvck","c_root_id_B":"i4lvjas","created_at_utc_A":1649864712,"created_at_utc_B":1649879213,"score_A":5,"score_B":7,"human_ref_A":"Try broccoli makhani as an alternative to chicken. Totally different texture, same delicious sauce.","human_ref_B":"It's called makhani gravy as I learned in my hotel internship in India. Paneer Butter masala has same gravy. Depends on you what kind of protein you want in your gravy. I've had egg butter masala and mushroom butter masala.","labels":0,"seconds_difference":14501.0,"score_ratio":1.4}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4l9e5v","c_root_id_B":"i4lvjas","created_at_utc_A":1649870623,"created_at_utc_B":1649879213,"score_A":6,"score_B":7,"human_ref_A":"Paneer Makhani is made with little cubes of cheese instead of chicken!! It's so good! We are vegetarian (ish) and get it instead of chicken!","human_ref_B":"It's called makhani gravy as I learned in my hotel internship in India. Paneer Butter masala has same gravy. Depends on you what kind of protein you want in your gravy. I've had egg butter masala and mushroom butter masala.","labels":0,"seconds_difference":8590.0,"score_ratio":1.1666666667}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4lvjas","c_root_id_B":"i4l4okm","created_at_utc_A":1649879213,"created_at_utc_B":1649868819,"score_A":7,"score_B":4,"human_ref_A":"It's called makhani gravy as I learned in my hotel internship in India. Paneer Butter masala has same gravy. Depends on you what kind of protein you want in your gravy. I've had egg butter masala and mushroom butter masala.","human_ref_B":"Butter paneer maybe if you want to sub the chicken","labels":1,"seconds_difference":10394.0,"score_ratio":1.75}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4l487c","c_root_id_B":"i4lvjas","created_at_utc_A":1649868646,"created_at_utc_B":1649879213,"score_A":3,"score_B":7,"human_ref_A":"Makhni sauce","human_ref_B":"It's called makhani gravy as I learned in my hotel internship in India. Paneer Butter masala has same gravy. Depends on you what kind of protein you want in your gravy. I've had egg butter masala and mushroom butter masala.","labels":0,"seconds_difference":10567.0,"score_ratio":2.3333333333}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4lo3j4","c_root_id_B":"i4lvjas","created_at_utc_A":1649876214,"created_at_utc_B":1649879213,"score_A":3,"score_B":7,"human_ref_A":"I use chickpeas and veg and call it butterchickpeas","human_ref_B":"It's called makhani gravy as I learned in my hotel internship in India. Paneer Butter masala has same gravy. Depends on you what kind of protein you want in your gravy. I've had egg butter masala and mushroom butter masala.","labels":0,"seconds_difference":2999.0,"score_ratio":2.3333333333}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4ktvck","c_root_id_B":"i4lfsl8","created_at_utc_A":1649864712,"created_at_utc_B":1649873038,"score_A":5,"score_B":6,"human_ref_A":"Try broccoli makhani as an alternative to chicken. Totally different texture, same delicious sauce.","human_ref_B":"https:\/\/www.happyveggiekitchen.com\/butter-halloumi-curry\/  I've made this butter halloumi a few times and it's really nice. Halloumi isn't something you usually associate with curry but it works.","labels":0,"seconds_difference":8326.0,"score_ratio":1.2}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4l4okm","c_root_id_B":"i4lfsl8","created_at_utc_A":1649868819,"created_at_utc_B":1649873038,"score_A":4,"score_B":6,"human_ref_A":"Butter paneer maybe if you want to sub the chicken","human_ref_B":"https:\/\/www.happyveggiekitchen.com\/butter-halloumi-curry\/  I've made this butter halloumi a few times and it's really nice. Halloumi isn't something you usually associate with curry but it works.","labels":0,"seconds_difference":4219.0,"score_ratio":1.5}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4l487c","c_root_id_B":"i4lfsl8","created_at_utc_A":1649868646,"created_at_utc_B":1649873038,"score_A":3,"score_B":6,"human_ref_A":"Makhni sauce","human_ref_B":"https:\/\/www.happyveggiekitchen.com\/butter-halloumi-curry\/  I've made this butter halloumi a few times and it's really nice. Halloumi isn't something you usually associate with curry but it works.","labels":0,"seconds_difference":4392.0,"score_ratio":2.0}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4ktvck","c_root_id_B":"i4l9e5v","created_at_utc_A":1649864712,"created_at_utc_B":1649870623,"score_A":5,"score_B":6,"human_ref_A":"Try broccoli makhani as an alternative to chicken. Totally different texture, same delicious sauce.","human_ref_B":"Paneer Makhani is made with little cubes of cheese instead of chicken!! It's so good! We are vegetarian (ish) and get it instead of chicken!","labels":0,"seconds_difference":5911.0,"score_ratio":1.2}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4l9e5v","c_root_id_B":"i4l4okm","created_at_utc_A":1649870623,"created_at_utc_B":1649868819,"score_A":6,"score_B":4,"human_ref_A":"Paneer Makhani is made with little cubes of cheese instead of chicken!! It's so good! We are vegetarian (ish) and get it instead of chicken!","human_ref_B":"Butter paneer maybe if you want to sub the chicken","labels":1,"seconds_difference":1804.0,"score_ratio":1.5}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4l487c","c_root_id_B":"i4l9e5v","created_at_utc_A":1649868646,"created_at_utc_B":1649870623,"score_A":3,"score_B":6,"human_ref_A":"Makhni sauce","human_ref_B":"Paneer Makhani is made with little cubes of cheese instead of chicken!! It's so good! We are vegetarian (ish) and get it instead of chicken!","labels":0,"seconds_difference":1977.0,"score_ratio":2.0}
{"post_id":"u2qf7b","domain":"askculinary_test","upvote_ratio":0.93,"history":"Is there a name for the butter chicken curry without the chicken? I love butter chicken. I\u2019ve been eating it for as long as I know, but I was never keen on the texture of chicken. Usually when I go to a restaurant I would order butter chicken with naan and eat everything but leave out the chicken pieces, but that causes a lot of food waste. I want to be able to order the butter chicken curry only without confusing the person serving me or offending anyone\u2019s food. What\u2019s a better way to ask this?","c_root_id_A":"i4l4okm","c_root_id_B":"i4l487c","created_at_utc_A":1649868819,"created_at_utc_B":1649868646,"score_A":4,"score_B":3,"human_ref_A":"Butter paneer maybe if you want to sub the chicken","human_ref_B":"Makhni sauce","labels":1,"seconds_difference":173.0,"score_ratio":1.3333333333}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lnqw6","c_root_id_B":"f9lnyqp","created_at_utc_A":1575427533,"created_at_utc_B":1575427684,"score_A":266,"score_B":279,"human_ref_A":"if you know someone in the industry you can use their info (with their permission of course).  there's also the Costco business center. regular Costco members have access and can get stuff that is usually only sold to restaurants.","human_ref_B":">Why do these places only sell to other businesses?  Try another one? I shop at the local restaurant supply all the time.","labels":0,"seconds_difference":151.0,"score_ratio":1.0488721805}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9loc4t","c_root_id_B":"f9loz0f","created_at_utc_A":1575427934,"created_at_utc_B":1575428370,"score_A":64,"score_B":158,"human_ref_A":"I just made up a business. Nobody cared.","human_ref_B":"It's probably a sales tax thing.","labels":0,"seconds_difference":436.0,"score_ratio":2.46875}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lpuua","c_root_id_B":"f9loc4t","created_at_utc_A":1575428977,"created_at_utc_B":1575427934,"score_A":146,"score_B":64,"human_ref_A":"Pay cash. When asked who you work for, tell them you work for a large chain restaurant. I do it all the time. They don't care. They want your business. I also do this for commercial paint suppliers and grainger that are contractor only. If you are brazen and confident, you can tell them to just put it on the account.","human_ref_B":"I just made up a business. Nobody cared.","labels":1,"seconds_difference":1043.0,"score_ratio":2.28125}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9m3gde","c_root_id_B":"f9lsx4d","created_at_utc_A":1575440140,"created_at_utc_B":1575431170,"score_A":36,"score_B":31,"human_ref_A":"Btw..word on the street for a loooong time is that Trader Joe\u2019s \u201cmade in Belgium\u201d bars *are* Callebaut. Pretty well confirmed when they released \u201cruby\u201d chocolate, which is a Barry Callebaut thing  Although the options, and feves, are a great thing","human_ref_B":"I'm guessing something like restaurant depot? If that is where you want to shop then I would suggest either making friends with a local non-profit group (scout troops, churches) you can use their tax exempt status to get a card to RD, that's what I did, however I purchase food for my scout troop there for our campouts.   Your next option is to look for places that are \"cash and carry\" they don't really care who you are if you pay cash.   Talk to your local bakeries or chocolate shops and ask where they get their stuff from, for instance in my city we have Federal Bakers and they have a great cash and carry that is open to the public.   Last if all of that doesn't work, then in your conversations with the bakeries or chocolate shops, ask them who their food service rep is, some of the reps will sell their products to you directly off of their own personal account, take it with a grain of salt though, you tend to need to develop a good relationship with them before they are willing to sell to you like that.","labels":1,"seconds_difference":8970.0,"score_ratio":1.1612903226}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9m3gde","c_root_id_B":"f9lwbey","created_at_utc_A":1575440140,"created_at_utc_B":1575433764,"score_A":36,"score_B":29,"human_ref_A":"Btw..word on the street for a loooong time is that Trader Joe\u2019s \u201cmade in Belgium\u201d bars *are* Callebaut. Pretty well confirmed when they released \u201cruby\u201d chocolate, which is a Barry Callebaut thing  Although the options, and feves, are a great thing","human_ref_B":"If the store requires you to be a business so they don\u2019t have to charge you sales tax, all the advice here encouraging you to set up a fake business to gain access is not good. The business should require you to provide your state reseller permit\/certificate and if you use that intentionally for personal purchases you are asking the state to hit you with a big penalty. Just shop elsewhere. There are other options including restaurant supply stores open to the general public.","labels":1,"seconds_difference":6376.0,"score_ratio":1.2413793103}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lqo8j","c_root_id_B":"f9m3gde","created_at_utc_A":1575429548,"created_at_utc_B":1575440140,"score_A":29,"score_B":36,"human_ref_A":"Go to the City Hall and get a business license. If your \"business\" spends more than it makes the IRS calls that a \"hobby\".","human_ref_B":"Btw..word on the street for a loooong time is that Trader Joe\u2019s \u201cmade in Belgium\u201d bars *are* Callebaut. Pretty well confirmed when they released \u201cruby\u201d chocolate, which is a Barry Callebaut thing  Although the options, and feves, are a great thing","labels":0,"seconds_difference":10592.0,"score_ratio":1.2413793103}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9m3gde","c_root_id_B":"f9lv42g","created_at_utc_A":1575440140,"created_at_utc_B":1575432828,"score_A":36,"score_B":23,"human_ref_A":"Btw..word on the street for a loooong time is that Trader Joe\u2019s \u201cmade in Belgium\u201d bars *are* Callebaut. Pretty well confirmed when they released \u201cruby\u201d chocolate, which is a Barry Callebaut thing  Although the options, and feves, are a great thing","human_ref_B":"If you are trying to shop at a Restaurant Depot, you could join the Kansas City BBQ society. One of their member benefits is day pass to Restaurant Depot. I believe they are unlimited, and you basically just show a membership card.  This is a perk for bbq competition teams that buy large volume, but anyone can do it","labels":1,"seconds_difference":7312.0,"score_ratio":1.5652173913}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9luc9h","c_root_id_B":"f9m3gde","created_at_utc_A":1575432227,"created_at_utc_B":1575440140,"score_A":18,"score_B":36,"human_ref_A":"Can't you find what you want online?","human_ref_B":"Btw..word on the street for a loooong time is that Trader Joe\u2019s \u201cmade in Belgium\u201d bars *are* Callebaut. Pretty well confirmed when they released \u201cruby\u201d chocolate, which is a Barry Callebaut thing  Although the options, and feves, are a great thing","labels":0,"seconds_difference":7913.0,"score_ratio":2.0}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9m3gde","c_root_id_B":"f9lpvzx","created_at_utc_A":1575440140,"created_at_utc_B":1575429001,"score_A":36,"score_B":13,"human_ref_A":"Btw..word on the street for a loooong time is that Trader Joe\u2019s \u201cmade in Belgium\u201d bars *are* Callebaut. Pretty well confirmed when they released \u201cruby\u201d chocolate, which is a Barry Callebaut thing  Although the options, and feves, are a great thing","human_ref_B":"Look for Gordon food service stores.","labels":1,"seconds_difference":11139.0,"score_ratio":2.7692307692}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lre8f","c_root_id_B":"f9m3gde","created_at_utc_A":1575430068,"created_at_utc_B":1575440140,"score_A":18,"score_B":36,"human_ref_A":"The reason is because they want to sell in volume.  Your money is just as green, but there's not enough of it.  I'm assuming (please correct me if I'm wrong) that you're talking about a distributer - the kind of place with a warehouse that sends trucks out & requires a minimum and quasi-regular order.  Their entire business runs on the concept of multi-thousand dollar orders weekly.  It's simply not worth the time & effort to them to send out $200 worth of product one time.  Just get the Callebaut on Amazon or wherever.  If it's just a storefront say you're with MultiPop Catering (you're a startup) and hand them cash.","human_ref_B":"Btw..word on the street for a loooong time is that Trader Joe\u2019s \u201cmade in Belgium\u201d bars *are* Callebaut. Pretty well confirmed when they released \u201cruby\u201d chocolate, which is a Barry Callebaut thing  Although the options, and feves, are a great thing","labels":0,"seconds_difference":10072.0,"score_ratio":2.0}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9m3gde","c_root_id_B":"f9m38lp","created_at_utc_A":1575440140,"created_at_utc_B":1575439922,"score_A":36,"score_B":12,"human_ref_A":"Btw..word on the street for a loooong time is that Trader Joe\u2019s \u201cmade in Belgium\u201d bars *are* Callebaut. Pretty well confirmed when they released \u201cruby\u201d chocolate, which is a Barry Callebaut thing  Although the options, and feves, are a great thing","human_ref_B":"You can join the Kansas City BBQ Society for $40\/yr and one of the member benefits is access to Restaurant Depot.","labels":1,"seconds_difference":218.0,"score_ratio":3.0}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lqo8j","c_root_id_B":"f9lsx4d","created_at_utc_A":1575429548,"created_at_utc_B":1575431170,"score_A":29,"score_B":31,"human_ref_A":"Go to the City Hall and get a business license. If your \"business\" spends more than it makes the IRS calls that a \"hobby\".","human_ref_B":"I'm guessing something like restaurant depot? If that is where you want to shop then I would suggest either making friends with a local non-profit group (scout troops, churches) you can use their tax exempt status to get a card to RD, that's what I did, however I purchase food for my scout troop there for our campouts.   Your next option is to look for places that are \"cash and carry\" they don't really care who you are if you pay cash.   Talk to your local bakeries or chocolate shops and ask where they get their stuff from, for instance in my city we have Federal Bakers and they have a great cash and carry that is open to the public.   Last if all of that doesn't work, then in your conversations with the bakeries or chocolate shops, ask them who their food service rep is, some of the reps will sell their products to you directly off of their own personal account, take it with a grain of salt though, you tend to need to develop a good relationship with them before they are willing to sell to you like that.","labels":0,"seconds_difference":1622.0,"score_ratio":1.0689655172}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lsx4d","c_root_id_B":"f9lpvzx","created_at_utc_A":1575431170,"created_at_utc_B":1575429001,"score_A":31,"score_B":13,"human_ref_A":"I'm guessing something like restaurant depot? If that is where you want to shop then I would suggest either making friends with a local non-profit group (scout troops, churches) you can use their tax exempt status to get a card to RD, that's what I did, however I purchase food for my scout troop there for our campouts.   Your next option is to look for places that are \"cash and carry\" they don't really care who you are if you pay cash.   Talk to your local bakeries or chocolate shops and ask where they get their stuff from, for instance in my city we have Federal Bakers and they have a great cash and carry that is open to the public.   Last if all of that doesn't work, then in your conversations with the bakeries or chocolate shops, ask them who their food service rep is, some of the reps will sell their products to you directly off of their own personal account, take it with a grain of salt though, you tend to need to develop a good relationship with them before they are willing to sell to you like that.","human_ref_B":"Look for Gordon food service stores.","labels":1,"seconds_difference":2169.0,"score_ratio":2.3846153846}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lre8f","c_root_id_B":"f9lsx4d","created_at_utc_A":1575430068,"created_at_utc_B":1575431170,"score_A":18,"score_B":31,"human_ref_A":"The reason is because they want to sell in volume.  Your money is just as green, but there's not enough of it.  I'm assuming (please correct me if I'm wrong) that you're talking about a distributer - the kind of place with a warehouse that sends trucks out & requires a minimum and quasi-regular order.  Their entire business runs on the concept of multi-thousand dollar orders weekly.  It's simply not worth the time & effort to them to send out $200 worth of product one time.  Just get the Callebaut on Amazon or wherever.  If it's just a storefront say you're with MultiPop Catering (you're a startup) and hand them cash.","human_ref_B":"I'm guessing something like restaurant depot? If that is where you want to shop then I would suggest either making friends with a local non-profit group (scout troops, churches) you can use their tax exempt status to get a card to RD, that's what I did, however I purchase food for my scout troop there for our campouts.   Your next option is to look for places that are \"cash and carry\" they don't really care who you are if you pay cash.   Talk to your local bakeries or chocolate shops and ask where they get their stuff from, for instance in my city we have Federal Bakers and they have a great cash and carry that is open to the public.   Last if all of that doesn't work, then in your conversations with the bakeries or chocolate shops, ask them who their food service rep is, some of the reps will sell their products to you directly off of their own personal account, take it with a grain of salt though, you tend to need to develop a good relationship with them before they are willing to sell to you like that.","labels":0,"seconds_difference":1102.0,"score_ratio":1.7222222222}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lv42g","c_root_id_B":"f9lwbey","created_at_utc_A":1575432828,"created_at_utc_B":1575433764,"score_A":23,"score_B":29,"human_ref_A":"If you are trying to shop at a Restaurant Depot, you could join the Kansas City BBQ society. One of their member benefits is day pass to Restaurant Depot. I believe they are unlimited, and you basically just show a membership card.  This is a perk for bbq competition teams that buy large volume, but anyone can do it","human_ref_B":"If the store requires you to be a business so they don\u2019t have to charge you sales tax, all the advice here encouraging you to set up a fake business to gain access is not good. The business should require you to provide your state reseller permit\/certificate and if you use that intentionally for personal purchases you are asking the state to hit you with a big penalty. Just shop elsewhere. There are other options including restaurant supply stores open to the general public.","labels":0,"seconds_difference":936.0,"score_ratio":1.2608695652}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lwbey","c_root_id_B":"f9luc9h","created_at_utc_A":1575433764,"created_at_utc_B":1575432227,"score_A":29,"score_B":18,"human_ref_A":"If the store requires you to be a business so they don\u2019t have to charge you sales tax, all the advice here encouraging you to set up a fake business to gain access is not good. The business should require you to provide your state reseller permit\/certificate and if you use that intentionally for personal purchases you are asking the state to hit you with a big penalty. Just shop elsewhere. There are other options including restaurant supply stores open to the general public.","human_ref_B":"Can't you find what you want online?","labels":1,"seconds_difference":1537.0,"score_ratio":1.6111111111}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lwbey","c_root_id_B":"f9lpvzx","created_at_utc_A":1575433764,"created_at_utc_B":1575429001,"score_A":29,"score_B":13,"human_ref_A":"If the store requires you to be a business so they don\u2019t have to charge you sales tax, all the advice here encouraging you to set up a fake business to gain access is not good. The business should require you to provide your state reseller permit\/certificate and if you use that intentionally for personal purchases you are asking the state to hit you with a big penalty. Just shop elsewhere. There are other options including restaurant supply stores open to the general public.","human_ref_B":"Look for Gordon food service stores.","labels":1,"seconds_difference":4763.0,"score_ratio":2.2307692308}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lwbey","c_root_id_B":"f9lre8f","created_at_utc_A":1575433764,"created_at_utc_B":1575430068,"score_A":29,"score_B":18,"human_ref_A":"If the store requires you to be a business so they don\u2019t have to charge you sales tax, all the advice here encouraging you to set up a fake business to gain access is not good. The business should require you to provide your state reseller permit\/certificate and if you use that intentionally for personal purchases you are asking the state to hit you with a big penalty. Just shop elsewhere. There are other options including restaurant supply stores open to the general public.","human_ref_B":"The reason is because they want to sell in volume.  Your money is just as green, but there's not enough of it.  I'm assuming (please correct me if I'm wrong) that you're talking about a distributer - the kind of place with a warehouse that sends trucks out & requires a minimum and quasi-regular order.  Their entire business runs on the concept of multi-thousand dollar orders weekly.  It's simply not worth the time & effort to them to send out $200 worth of product one time.  Just get the Callebaut on Amazon or wherever.  If it's just a storefront say you're with MultiPop Catering (you're a startup) and hand them cash.","labels":1,"seconds_difference":3696.0,"score_ratio":1.6111111111}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lpvzx","c_root_id_B":"f9lqo8j","created_at_utc_A":1575429001,"created_at_utc_B":1575429548,"score_A":13,"score_B":29,"human_ref_A":"Look for Gordon food service stores.","human_ref_B":"Go to the City Hall and get a business license. If your \"business\" spends more than it makes the IRS calls that a \"hobby\".","labels":0,"seconds_difference":547.0,"score_ratio":2.2307692308}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9luc9h","c_root_id_B":"f9lv42g","created_at_utc_A":1575432227,"created_at_utc_B":1575432828,"score_A":18,"score_B":23,"human_ref_A":"Can't you find what you want online?","human_ref_B":"If you are trying to shop at a Restaurant Depot, you could join the Kansas City BBQ society. One of their member benefits is day pass to Restaurant Depot. I believe they are unlimited, and you basically just show a membership card.  This is a perk for bbq competition teams that buy large volume, but anyone can do it","labels":0,"seconds_difference":601.0,"score_ratio":1.2777777778}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lpvzx","c_root_id_B":"f9lv42g","created_at_utc_A":1575429001,"created_at_utc_B":1575432828,"score_A":13,"score_B":23,"human_ref_A":"Look for Gordon food service stores.","human_ref_B":"If you are trying to shop at a Restaurant Depot, you could join the Kansas City BBQ society. One of their member benefits is day pass to Restaurant Depot. I believe they are unlimited, and you basically just show a membership card.  This is a perk for bbq competition teams that buy large volume, but anyone can do it","labels":0,"seconds_difference":3827.0,"score_ratio":1.7692307692}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lv42g","c_root_id_B":"f9lre8f","created_at_utc_A":1575432828,"created_at_utc_B":1575430068,"score_A":23,"score_B":18,"human_ref_A":"If you are trying to shop at a Restaurant Depot, you could join the Kansas City BBQ society. One of their member benefits is day pass to Restaurant Depot. I believe they are unlimited, and you basically just show a membership card.  This is a perk for bbq competition teams that buy large volume, but anyone can do it","human_ref_B":"The reason is because they want to sell in volume.  Your money is just as green, but there's not enough of it.  I'm assuming (please correct me if I'm wrong) that you're talking about a distributer - the kind of place with a warehouse that sends trucks out & requires a minimum and quasi-regular order.  Their entire business runs on the concept of multi-thousand dollar orders weekly.  It's simply not worth the time & effort to them to send out $200 worth of product one time.  Just get the Callebaut on Amazon or wherever.  If it's just a storefront say you're with MultiPop Catering (you're a startup) and hand them cash.","labels":1,"seconds_difference":2760.0,"score_ratio":1.2777777778}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9luc9h","c_root_id_B":"f9lpvzx","created_at_utc_A":1575432227,"created_at_utc_B":1575429001,"score_A":18,"score_B":13,"human_ref_A":"Can't you find what you want online?","human_ref_B":"Look for Gordon food service stores.","labels":1,"seconds_difference":3226.0,"score_ratio":1.3846153846}
{"post_id":"e5sfl1","domain":"askculinary_test","upvote_ratio":0.92,"history":"Why are Restaurant Supply Stores Business-only? Any way around this? There's certain ingredients in my area that can only be found at a local restaurant supply store. I don't have a business but I cook a lot for friends and give out tons of food for the holidays. Honestly this is just a hobby for me, my day job pays way more than cooking ever could, and I don't feel I'm good enough to charge for the food anyway. So I intend for it to stay a hobby.   But... I really want access to that sweet sweet Callebaut coveture chocolate that the store sells, as well as a few other things I can't find anywhere else.   Why do these places only sell to other businesses? My money is just as green as everyone else's. Do I really need to file for a business license for this? This seems like overkill.","c_root_id_A":"f9lre8f","c_root_id_B":"f9lpvzx","created_at_utc_A":1575430068,"created_at_utc_B":1575429001,"score_A":18,"score_B":13,"human_ref_A":"The reason is because they want to sell in volume.  Your money is just as green, but there's not enough of it.  I'm assuming (please correct me if I'm wrong) that you're talking about a distributer - the kind of place with a warehouse that sends trucks out & requires a minimum and quasi-regular order.  Their entire business runs on the concept of multi-thousand dollar orders weekly.  It's simply not worth the time & effort to them to send out $200 worth of product one time.  Just get the Callebaut on Amazon or wherever.  If it's just a storefront say you're with MultiPop Catering (you're a startup) and hand them cash.","human_ref_B":"Look for Gordon food service stores.","labels":1,"seconds_difference":1067.0,"score_ratio":1.3846153846}
{"post_id":"k6kewo","domain":"askculinary_test","upvote_ratio":0.97,"history":"Cast iron Hi guys, So I have been making burger these past weeks and all my friends love it. But I have a problem with my cast iron. After making the 3rd burger the cast iron builds some kind of soggy Burnt layer that can\u2019t be scraped of with my spatula, it makes the burgers after not that crispy anymore and less hot because they don\u2019t look like the previous ones that was smashed. So my question is , does a cast iron only handle 3 burgers pattys before it builds some burnt layer or am I doing something wrong ?","c_root_id_A":"geli2hy","c_root_id_B":"gelk7e0","created_at_utc_A":1607091486,"created_at_utc_B":1607092704,"score_A":16,"score_B":33,"human_ref_A":"A couple of things come to mind.   Use a metal spatula - which will help scrape the crud off the skillet between batches.  If it's really bad, you may want to add a small bit of water (like less then a 1\/4 cup) to help \"deglaze\" the pan, then pour it out and give it a good scrub with a paper towel.  After that, let it come back up to temperature before adding the next patties.","human_ref_B":">can't be scraped off with my spatula  Are you using a metal spatula?","labels":0,"seconds_difference":1218.0,"score_ratio":2.0625}
{"post_id":"k6kewo","domain":"askculinary_test","upvote_ratio":0.97,"history":"Cast iron Hi guys, So I have been making burger these past weeks and all my friends love it. But I have a problem with my cast iron. After making the 3rd burger the cast iron builds some kind of soggy Burnt layer that can\u2019t be scraped of with my spatula, it makes the burgers after not that crispy anymore and less hot because they don\u2019t look like the previous ones that was smashed. So my question is , does a cast iron only handle 3 burgers pattys before it builds some burnt layer or am I doing something wrong ?","c_root_id_A":"gelk7e0","c_root_id_B":"geljspo","created_at_utc_A":1607092704,"created_at_utc_B":1607092473,"score_A":33,"score_B":5,"human_ref_A":">can't be scraped off with my spatula  Are you using a metal spatula?","human_ref_B":"Don't overcrowd or don't rush the pan. Every time you put cold meat on there it cools down the pan. How's your cooking the heat goes into the meat. your pants not going to be as hot as it was the first time when you put the second batch in unless you let it heat up a bit","labels":1,"seconds_difference":231.0,"score_ratio":6.6}
{"post_id":"k6kewo","domain":"askculinary_test","upvote_ratio":0.97,"history":"Cast iron Hi guys, So I have been making burger these past weeks and all my friends love it. But I have a problem with my cast iron. After making the 3rd burger the cast iron builds some kind of soggy Burnt layer that can\u2019t be scraped of with my spatula, it makes the burgers after not that crispy anymore and less hot because they don\u2019t look like the previous ones that was smashed. So my question is , does a cast iron only handle 3 burgers pattys before it builds some burnt layer or am I doing something wrong ?","c_root_id_A":"gelk8b4","c_root_id_B":"geli2hy","created_at_utc_A":1607092719,"created_at_utc_B":1607091486,"score_A":29,"score_B":16,"human_ref_A":"Are you using a metal spatula?  Those are a must with cast iron and really help to scrape things up.","human_ref_B":"A couple of things come to mind.   Use a metal spatula - which will help scrape the crud off the skillet between batches.  If it's really bad, you may want to add a small bit of water (like less then a 1\/4 cup) to help \"deglaze\" the pan, then pour it out and give it a good scrub with a paper towel.  After that, let it come back up to temperature before adding the next patties.","labels":1,"seconds_difference":1233.0,"score_ratio":1.8125}
{"post_id":"k6kewo","domain":"askculinary_test","upvote_ratio":0.97,"history":"Cast iron Hi guys, So I have been making burger these past weeks and all my friends love it. But I have a problem with my cast iron. After making the 3rd burger the cast iron builds some kind of soggy Burnt layer that can\u2019t be scraped of with my spatula, it makes the burgers after not that crispy anymore and less hot because they don\u2019t look like the previous ones that was smashed. So my question is , does a cast iron only handle 3 burgers pattys before it builds some burnt layer or am I doing something wrong ?","c_root_id_A":"geljspo","c_root_id_B":"gelk8b4","created_at_utc_A":1607092473,"created_at_utc_B":1607092719,"score_A":5,"score_B":29,"human_ref_A":"Don't overcrowd or don't rush the pan. Every time you put cold meat on there it cools down the pan. How's your cooking the heat goes into the meat. your pants not going to be as hot as it was the first time when you put the second batch in unless you let it heat up a bit","human_ref_B":"Are you using a metal spatula?  Those are a must with cast iron and really help to scrape things up.","labels":0,"seconds_difference":246.0,"score_ratio":5.8}
{"post_id":"k6kewo","domain":"askculinary_test","upvote_ratio":0.97,"history":"Cast iron Hi guys, So I have been making burger these past weeks and all my friends love it. But I have a problem with my cast iron. After making the 3rd burger the cast iron builds some kind of soggy Burnt layer that can\u2019t be scraped of with my spatula, it makes the burgers after not that crispy anymore and less hot because they don\u2019t look like the previous ones that was smashed. So my question is , does a cast iron only handle 3 burgers pattys before it builds some burnt layer or am I doing something wrong ?","c_root_id_A":"gelluo8","c_root_id_B":"gelnizx","created_at_utc_A":1607093610,"created_at_utc_B":1607094509,"score_A":6,"score_B":11,"human_ref_A":"Go ask r\/castiron and read the sidebar. Theres tips for seasoning and stripping pans. Super helpful","human_ref_B":"If this happens to you I'd pour some water in the bottom of the cast iron which will bubble aggressively, lifting the burnt layer off. Then pour it off and let the cast iron evaporate the residual liquid and allow to come back up to heat. It's an extra step but it'll fix your problem.","labels":0,"seconds_difference":899.0,"score_ratio":1.8333333333}
{"post_id":"k6kewo","domain":"askculinary_test","upvote_ratio":0.97,"history":"Cast iron Hi guys, So I have been making burger these past weeks and all my friends love it. But I have a problem with my cast iron. After making the 3rd burger the cast iron builds some kind of soggy Burnt layer that can\u2019t be scraped of with my spatula, it makes the burgers after not that crispy anymore and less hot because they don\u2019t look like the previous ones that was smashed. So my question is , does a cast iron only handle 3 burgers pattys before it builds some burnt layer or am I doing something wrong ?","c_root_id_A":"gelnizx","c_root_id_B":"geln3ji","created_at_utc_A":1607094509,"created_at_utc_B":1607094284,"score_A":11,"score_B":5,"human_ref_A":"If this happens to you I'd pour some water in the bottom of the cast iron which will bubble aggressively, lifting the burnt layer off. Then pour it off and let the cast iron evaporate the residual liquid and allow to come back up to heat. It's an extra step but it'll fix your problem.","human_ref_B":"r\/castiron have great info on maintenance and general problems with cast iron","labels":1,"seconds_difference":225.0,"score_ratio":2.2}
{"post_id":"k6kewo","domain":"askculinary_test","upvote_ratio":0.97,"history":"Cast iron Hi guys, So I have been making burger these past weeks and all my friends love it. But I have a problem with my cast iron. After making the 3rd burger the cast iron builds some kind of soggy Burnt layer that can\u2019t be scraped of with my spatula, it makes the burgers after not that crispy anymore and less hot because they don\u2019t look like the previous ones that was smashed. So my question is , does a cast iron only handle 3 burgers pattys before it builds some burnt layer or am I doing something wrong ?","c_root_id_A":"geljspo","c_root_id_B":"gelnizx","created_at_utc_A":1607092473,"created_at_utc_B":1607094509,"score_A":5,"score_B":11,"human_ref_A":"Don't overcrowd or don't rush the pan. Every time you put cold meat on there it cools down the pan. How's your cooking the heat goes into the meat. your pants not going to be as hot as it was the first time when you put the second batch in unless you let it heat up a bit","human_ref_B":"If this happens to you I'd pour some water in the bottom of the cast iron which will bubble aggressively, lifting the burnt layer off. Then pour it off and let the cast iron evaporate the residual liquid and allow to come back up to heat. It's an extra step but it'll fix your problem.","labels":0,"seconds_difference":2036.0,"score_ratio":2.2}
{"post_id":"k6kewo","domain":"askculinary_test","upvote_ratio":0.97,"history":"Cast iron Hi guys, So I have been making burger these past weeks and all my friends love it. But I have a problem with my cast iron. After making the 3rd burger the cast iron builds some kind of soggy Burnt layer that can\u2019t be scraped of with my spatula, it makes the burgers after not that crispy anymore and less hot because they don\u2019t look like the previous ones that was smashed. So my question is , does a cast iron only handle 3 burgers pattys before it builds some burnt layer or am I doing something wrong ?","c_root_id_A":"geljspo","c_root_id_B":"gelluo8","created_at_utc_A":1607092473,"created_at_utc_B":1607093610,"score_A":5,"score_B":6,"human_ref_A":"Don't overcrowd or don't rush the pan. Every time you put cold meat on there it cools down the pan. How's your cooking the heat goes into the meat. your pants not going to be as hot as it was the first time when you put the second batch in unless you let it heat up a bit","human_ref_B":"Go ask r\/castiron and read the sidebar. Theres tips for seasoning and stripping pans. Super helpful","labels":0,"seconds_difference":1137.0,"score_ratio":1.2}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i5603aa","c_root_id_B":"i5648jz","created_at_utc_A":1650252399,"created_at_utc_B":1650254707,"score_A":230,"score_B":378,"human_ref_A":"It's all a bunch of bunk honestly. Yeah, if wine is like your#1 ingredient like a Coq au vin, maybe you'll want some decent wine. But for 99% of uses, junk cooking wine is just fine.","human_ref_B":"I would say it\u2019s fine. Just like mirin and shaoxing cooking wine are totally acceptable used and are also basically highly salted wines. Like that other guy said, avoid it if your recipe calls for 2 cups of it but it\u2019s totally fine to do a bit here or there. I\u2019m in the same situation and instead of wine, I\u2019ve had good results just using broth vinegar and sugar together in place of wine. You could even use something cool like a fruit based vinegar (I have some fancy raspberry vinegar) to add some interesting complexity.","labels":0,"seconds_difference":2308.0,"score_ratio":1.6434782609}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i55zrso","c_root_id_B":"i5648jz","created_at_utc_A":1650252225,"created_at_utc_B":1650254707,"score_A":62,"score_B":378,"human_ref_A":"Only cook what you would drink only applies if keeping the darn ingredient isn\u2019t a threat to your health or wellbeing!  So your situation is different and all that.  As for how important\u2026well if you\u2019re substituting cooking wine for two bottles of Pinot noir in a beef burgundy, that\u2019s a whole different thing than subbing it in something where you\u2019re only using a half a cup or so.  Like the answer so often is\u2026it depends","human_ref_B":"I would say it\u2019s fine. Just like mirin and shaoxing cooking wine are totally acceptable used and are also basically highly salted wines. Like that other guy said, avoid it if your recipe calls for 2 cups of it but it\u2019s totally fine to do a bit here or there. I\u2019m in the same situation and instead of wine, I\u2019ve had good results just using broth vinegar and sugar together in place of wine. You could even use something cool like a fruit based vinegar (I have some fancy raspberry vinegar) to add some interesting complexity.","labels":0,"seconds_difference":2482.0,"score_ratio":6.0967741935}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i561nc6","c_root_id_B":"i5648jz","created_at_utc_A":1650253247,"created_at_utc_B":1650254707,"score_A":19,"score_B":378,"human_ref_A":"If you're recovering, you should stick to that plan of not having alcohol around so that it's not a habitual part of your life. Theres nothing wrong with cooking wine, and you can also use nonalcoholoc beer in recipes too. Sure, it wont be the exact same taste, but it will still bring the acid","human_ref_B":"I would say it\u2019s fine. Just like mirin and shaoxing cooking wine are totally acceptable used and are also basically highly salted wines. Like that other guy said, avoid it if your recipe calls for 2 cups of it but it\u2019s totally fine to do a bit here or there. I\u2019m in the same situation and instead of wine, I\u2019ve had good results just using broth vinegar and sugar together in place of wine. You could even use something cool like a fruit based vinegar (I have some fancy raspberry vinegar) to add some interesting complexity.","labels":0,"seconds_difference":1460.0,"score_ratio":19.8947368421}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i5648jz","c_root_id_B":"i55zsa1","created_at_utc_A":1650254707,"created_at_utc_B":1650252232,"score_A":378,"score_B":9,"human_ref_A":"I would say it\u2019s fine. Just like mirin and shaoxing cooking wine are totally acceptable used and are also basically highly salted wines. Like that other guy said, avoid it if your recipe calls for 2 cups of it but it\u2019s totally fine to do a bit here or there. I\u2019m in the same situation and instead of wine, I\u2019ve had good results just using broth vinegar and sugar together in place of wine. You could even use something cool like a fruit based vinegar (I have some fancy raspberry vinegar) to add some interesting complexity.","human_ref_B":"I absolutely hate all red wines. Can\u2019t stand the taste, BUT I constantly cook with it. You do what you want or feel comfortable with. In the end your the one who eats the food right.","labels":1,"seconds_difference":2475.0,"score_ratio":42.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i5603aa","c_root_id_B":"i55zrso","created_at_utc_A":1650252399,"created_at_utc_B":1650252225,"score_A":230,"score_B":62,"human_ref_A":"It's all a bunch of bunk honestly. Yeah, if wine is like your#1 ingredient like a Coq au vin, maybe you'll want some decent wine. But for 99% of uses, junk cooking wine is just fine.","human_ref_B":"Only cook what you would drink only applies if keeping the darn ingredient isn\u2019t a threat to your health or wellbeing!  So your situation is different and all that.  As for how important\u2026well if you\u2019re substituting cooking wine for two bottles of Pinot noir in a beef burgundy, that\u2019s a whole different thing than subbing it in something where you\u2019re only using a half a cup or so.  Like the answer so often is\u2026it depends","labels":1,"seconds_difference":174.0,"score_ratio":3.7096774194}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i5603aa","c_root_id_B":"i55zsa1","created_at_utc_A":1650252399,"created_at_utc_B":1650252232,"score_A":230,"score_B":9,"human_ref_A":"It's all a bunch of bunk honestly. Yeah, if wine is like your#1 ingredient like a Coq au vin, maybe you'll want some decent wine. But for 99% of uses, junk cooking wine is just fine.","human_ref_B":"I absolutely hate all red wines. Can\u2019t stand the taste, BUT I constantly cook with it. You do what you want or feel comfortable with. In the end your the one who eats the food right.","labels":1,"seconds_difference":167.0,"score_ratio":25.5555555556}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i55zrso","c_root_id_B":"i56cng8","created_at_utc_A":1650252225,"created_at_utc_B":1650260218,"score_A":62,"score_B":178,"human_ref_A":"Only cook what you would drink only applies if keeping the darn ingredient isn\u2019t a threat to your health or wellbeing!  So your situation is different and all that.  As for how important\u2026well if you\u2019re substituting cooking wine for two bottles of Pinot noir in a beef burgundy, that\u2019s a whole different thing than subbing it in something where you\u2019re only using a half a cup or so.  Like the answer so often is\u2026it depends","human_ref_B":"I don\u2019t know if this is helpful but my boyfriend and I are both sober and we\u2019ve found pomegranate juice to be a fantastic substitute for red wine in recipes! Neither of us have anything against using cooking wines we just often don\u2019t see the point in buying a whole bottle when we know we\u2019re only gunna use like 1\/3 of it for a recipe.","labels":0,"seconds_difference":7993.0,"score_ratio":2.8709677419}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56cng8","c_root_id_B":"i561nc6","created_at_utc_A":1650260218,"created_at_utc_B":1650253247,"score_A":178,"score_B":19,"human_ref_A":"I don\u2019t know if this is helpful but my boyfriend and I are both sober and we\u2019ve found pomegranate juice to be a fantastic substitute for red wine in recipes! Neither of us have anything against using cooking wines we just often don\u2019t see the point in buying a whole bottle when we know we\u2019re only gunna use like 1\/3 of it for a recipe.","human_ref_B":"If you're recovering, you should stick to that plan of not having alcohol around so that it's not a habitual part of your life. Theres nothing wrong with cooking wine, and you can also use nonalcoholoc beer in recipes too. Sure, it wont be the exact same taste, but it will still bring the acid","labels":1,"seconds_difference":6971.0,"score_ratio":9.3684210526}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i55zsa1","c_root_id_B":"i56cng8","created_at_utc_A":1650252232,"created_at_utc_B":1650260218,"score_A":9,"score_B":178,"human_ref_A":"I absolutely hate all red wines. Can\u2019t stand the taste, BUT I constantly cook with it. You do what you want or feel comfortable with. In the end your the one who eats the food right.","human_ref_B":"I don\u2019t know if this is helpful but my boyfriend and I are both sober and we\u2019ve found pomegranate juice to be a fantastic substitute for red wine in recipes! Neither of us have anything against using cooking wines we just often don\u2019t see the point in buying a whole bottle when we know we\u2019re only gunna use like 1\/3 of it for a recipe.","labels":0,"seconds_difference":7986.0,"score_ratio":19.7777777778}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56cng8","c_root_id_B":"i56aj6h","created_at_utc_A":1650260218,"created_at_utc_B":1650258693,"score_A":178,"score_B":2,"human_ref_A":"I don\u2019t know if this is helpful but my boyfriend and I are both sober and we\u2019ve found pomegranate juice to be a fantastic substitute for red wine in recipes! Neither of us have anything against using cooking wines we just often don\u2019t see the point in buying a whole bottle when we know we\u2019re only gunna use like 1\/3 of it for a recipe.","human_ref_B":"If it\u2019s going in a braise or marinade, I use what I\u2019d drink.   If it\u2019s for a deglaze, I grab the cooking wine.","labels":1,"seconds_difference":1525.0,"score_ratio":89.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57l4cm","c_root_id_B":"i561nc6","created_at_utc_A":1650291138,"created_at_utc_B":1650253247,"score_A":20,"score_B":19,"human_ref_A":"Cooking wine is heat stabilized and salted. This has 3 main effects:  It's not tasty for drinking, it's not taxed as drinkable alcohol, it doesn't go bad (turn to vinegar). Since it's salted, use less salt with it.","human_ref_B":"If you're recovering, you should stick to that plan of not having alcohol around so that it's not a habitual part of your life. Theres nothing wrong with cooking wine, and you can also use nonalcoholoc beer in recipes too. Sure, it wont be the exact same taste, but it will still bring the acid","labels":1,"seconds_difference":37891.0,"score_ratio":1.0526315789}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i579c5b","c_root_id_B":"i57l4cm","created_at_utc_A":1650285395,"created_at_utc_B":1650291138,"score_A":14,"score_B":20,"human_ref_A":"I\u2019ve never used cooking wine, so I can\u2019t comment on that, but I\u2019m in recovery as well (9 months). For my day to day cooking, I just don\u2019t use a lot of recipes that call for wine. If I do, it\u2019s a small amount, so I just sub in broth. I\u2019ll add vinegar or lemon juice to make up for the acidic flavor wine would add if it needs it, but overall most recipes don\u2019t actually need wine.   I\u2019ve used alcohol twice in recipes since I got sober. One was bourbon. My fianc\u00e9 keeps bourbon in the house but it\u2019s hidden. I told him the amount I needed and gave him a measuring cup, I actually put a mask on because I was afraid of the strong scent of it when it would hit the pan triggering me \ud83d\ude02. He poured it in and took over while it reduced.   Second time I needed 2 cups of white wine for a sauce. Fianc\u00e9 bought it, kept it hidden till I needed it, poured the amount I needed right before I had to add it, and dumped the rest. He then added it and took over for a bit while the scent died down.   This method isn\u2019t doable if you live alone unless you\u2019re super comfortable in your sobriety, but just thought id add my experience. I never considered cooking wine because of what I\u2019ve heard about it, but maybe I\u2019ll give it a shot in recipes that only call for a small amount since a lot of people here think it\u2019s fine. But for most recipes, broth plus acid has worked just fine.","human_ref_B":"Cooking wine is heat stabilized and salted. This has 3 main effects:  It's not tasty for drinking, it's not taxed as drinkable alcohol, it doesn't go bad (turn to vinegar). Since it's salted, use less salt with it.","labels":0,"seconds_difference":5743.0,"score_ratio":1.4285714286}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56onx0","c_root_id_B":"i57l4cm","created_at_utc_A":1650269949,"created_at_utc_B":1650291138,"score_A":13,"score_B":20,"human_ref_A":"They do make non-alcohol wines that aren't bad for cooking. Fre comes to mind.","human_ref_B":"Cooking wine is heat stabilized and salted. This has 3 main effects:  It's not tasty for drinking, it's not taxed as drinkable alcohol, it doesn't go bad (turn to vinegar). Since it's salted, use less salt with it.","labels":0,"seconds_difference":21189.0,"score_ratio":1.5384615385}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57l4cm","c_root_id_B":"i56vieh","created_at_utc_A":1650291138,"created_at_utc_B":1650275824,"score_A":20,"score_B":11,"human_ref_A":"Cooking wine is heat stabilized and salted. This has 3 main effects:  It's not tasty for drinking, it's not taxed as drinkable alcohol, it doesn't go bad (turn to vinegar). Since it's salted, use less salt with it.","human_ref_B":"When I went to culinary school they had a huge case of boxed wine with salt in it to stop students from \u201cdrinking\u201d it instead of cooking. But for certain recipes we would use a nicer wine, but for the vast majority we would use the cooking wine.   I think you\u2019re good with the cooking one. I live somewhere where wine is hard to come by and quite expensive when found. I\u2019ve replaced all my wine portions of recipes with a nonalcoholic version I\u2019ve found or a combo of apple cider vinegar and broth. It has a taste difference obviously but still produces desirable results.","labels":1,"seconds_difference":15314.0,"score_ratio":1.8181818182}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57l4cm","c_root_id_B":"i56jwdt","created_at_utc_A":1650291138,"created_at_utc_B":1650265904,"score_A":20,"score_B":9,"human_ref_A":"Cooking wine is heat stabilized and salted. This has 3 main effects:  It's not tasty for drinking, it's not taxed as drinkable alcohol, it doesn't go bad (turn to vinegar). Since it's salted, use less salt with it.","human_ref_B":"Coming up on a year friend I too cook with wine and incidentally I\u2019m a chef. Cook with what you drink really only applies if it\u2019s the major flavoring ingredient. Like a red wine reduction sauce.   A: I wouldn\u2019t make that B: if I did I would only get it and use it all that day with full accountability to my wife.   So keep using the cheap shit. That said I used to chug my wife\u2019s vanilla extract when I ran out late at night so don\u2019t underestimate the monsters brain am I right?   No half measures, keep coming back.","labels":1,"seconds_difference":25234.0,"score_ratio":2.2222222222}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i55zsa1","c_root_id_B":"i57l4cm","created_at_utc_A":1650252232,"created_at_utc_B":1650291138,"score_A":9,"score_B":20,"human_ref_A":"I absolutely hate all red wines. Can\u2019t stand the taste, BUT I constantly cook with it. You do what you want or feel comfortable with. In the end your the one who eats the food right.","human_ref_B":"Cooking wine is heat stabilized and salted. This has 3 main effects:  It's not tasty for drinking, it's not taxed as drinkable alcohol, it doesn't go bad (turn to vinegar). Since it's salted, use less salt with it.","labels":0,"seconds_difference":38906.0,"score_ratio":2.2222222222}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56rvxw","c_root_id_B":"i57l4cm","created_at_utc_A":1650272732,"created_at_utc_B":1650291138,"score_A":4,"score_B":20,"human_ref_A":"There are no rules in cooking. If it works for you, great. Keep at it.","human_ref_B":"Cooking wine is heat stabilized and salted. This has 3 main effects:  It's not tasty for drinking, it's not taxed as drinkable alcohol, it doesn't go bad (turn to vinegar). Since it's salted, use less salt with it.","labels":0,"seconds_difference":18406.0,"score_ratio":5.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57l4cm","c_root_id_B":"i57fdt6","created_at_utc_A":1650291138,"created_at_utc_B":1650288513,"score_A":20,"score_B":3,"human_ref_A":"Cooking wine is heat stabilized and salted. This has 3 main effects:  It's not tasty for drinking, it's not taxed as drinkable alcohol, it doesn't go bad (turn to vinegar). Since it's salted, use less salt with it.","human_ref_B":"I believe Kenji or Adam R or some youtube chef got into how using cheap cooking wine is fine and you won't notice a difference from using a good wine.   IMO the reason to use a \"good\" wine is if you are also consuming it with the meal. You have the bottle, might as well use some.","labels":1,"seconds_difference":2625.0,"score_ratio":6.6666666667}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57l4cm","c_root_id_B":"i57fguj","created_at_utc_A":1650291138,"created_at_utc_B":1650288553,"score_A":20,"score_B":3,"human_ref_A":"Cooking wine is heat stabilized and salted. This has 3 main effects:  It's not tasty for drinking, it's not taxed as drinkable alcohol, it doesn't go bad (turn to vinegar). Since it's salted, use less salt with it.","human_ref_B":"I\u2019ve used both for years, and to be honest, there\u2019s just not much difference. The only thing is to be careful with salting, because cooking wine can have a lot of salt.","labels":1,"seconds_difference":2585.0,"score_ratio":6.6666666667}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56aj6h","c_root_id_B":"i57l4cm","created_at_utc_A":1650258693,"created_at_utc_B":1650291138,"score_A":2,"score_B":20,"human_ref_A":"If it\u2019s going in a braise or marinade, I use what I\u2019d drink.   If it\u2019s for a deglaze, I grab the cooking wine.","human_ref_B":"Cooking wine is heat stabilized and salted. This has 3 main effects:  It's not tasty for drinking, it's not taxed as drinkable alcohol, it doesn't go bad (turn to vinegar). Since it's salted, use less salt with it.","labels":0,"seconds_difference":32445.0,"score_ratio":10.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57l4cm","c_root_id_B":"i56grgj","created_at_utc_A":1650291138,"created_at_utc_B":1650263412,"score_A":20,"score_B":2,"human_ref_A":"Cooking wine is heat stabilized and salted. This has 3 main effects:  It's not tasty for drinking, it's not taxed as drinkable alcohol, it doesn't go bad (turn to vinegar). Since it's salted, use less salt with it.","human_ref_B":"Unless you do a long duration slow cook most of the alcohol is still in your food.","labels":1,"seconds_difference":27726.0,"score_ratio":10.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i578fvp","c_root_id_B":"i57l4cm","created_at_utc_A":1650284893,"created_at_utc_B":1650291138,"score_A":2,"score_B":20,"human_ref_A":"It would be an interesting experiment to have a friend bring over a cup of good wine when you are preparing one of your favorite dishes and you would use it rather than your usual cooking wine. Then you can determine if you can taste the difference.","human_ref_B":"Cooking wine is heat stabilized and salted. This has 3 main effects:  It's not tasty for drinking, it's not taxed as drinkable alcohol, it doesn't go bad (turn to vinegar). Since it's salted, use less salt with it.","labels":0,"seconds_difference":6245.0,"score_ratio":10.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i55zsa1","c_root_id_B":"i561nc6","created_at_utc_A":1650252232,"created_at_utc_B":1650253247,"score_A":9,"score_B":19,"human_ref_A":"I absolutely hate all red wines. Can\u2019t stand the taste, BUT I constantly cook with it. You do what you want or feel comfortable with. In the end your the one who eats the food right.","human_ref_B":"If you're recovering, you should stick to that plan of not having alcohol around so that it's not a habitual part of your life. Theres nothing wrong with cooking wine, and you can also use nonalcoholoc beer in recipes too. Sure, it wont be the exact same taste, but it will still bring the acid","labels":0,"seconds_difference":1015.0,"score_ratio":2.1111111111}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56onx0","c_root_id_B":"i579c5b","created_at_utc_A":1650269949,"created_at_utc_B":1650285395,"score_A":13,"score_B":14,"human_ref_A":"They do make non-alcohol wines that aren't bad for cooking. Fre comes to mind.","human_ref_B":"I\u2019ve never used cooking wine, so I can\u2019t comment on that, but I\u2019m in recovery as well (9 months). For my day to day cooking, I just don\u2019t use a lot of recipes that call for wine. If I do, it\u2019s a small amount, so I just sub in broth. I\u2019ll add vinegar or lemon juice to make up for the acidic flavor wine would add if it needs it, but overall most recipes don\u2019t actually need wine.   I\u2019ve used alcohol twice in recipes since I got sober. One was bourbon. My fianc\u00e9 keeps bourbon in the house but it\u2019s hidden. I told him the amount I needed and gave him a measuring cup, I actually put a mask on because I was afraid of the strong scent of it when it would hit the pan triggering me \ud83d\ude02. He poured it in and took over while it reduced.   Second time I needed 2 cups of white wine for a sauce. Fianc\u00e9 bought it, kept it hidden till I needed it, poured the amount I needed right before I had to add it, and dumped the rest. He then added it and took over for a bit while the scent died down.   This method isn\u2019t doable if you live alone unless you\u2019re super comfortable in your sobriety, but just thought id add my experience. I never considered cooking wine because of what I\u2019ve heard about it, but maybe I\u2019ll give it a shot in recipes that only call for a small amount since a lot of people here think it\u2019s fine. But for most recipes, broth plus acid has worked just fine.","labels":0,"seconds_difference":15446.0,"score_ratio":1.0769230769}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56vieh","c_root_id_B":"i579c5b","created_at_utc_A":1650275824,"created_at_utc_B":1650285395,"score_A":11,"score_B":14,"human_ref_A":"When I went to culinary school they had a huge case of boxed wine with salt in it to stop students from \u201cdrinking\u201d it instead of cooking. But for certain recipes we would use a nicer wine, but for the vast majority we would use the cooking wine.   I think you\u2019re good with the cooking one. I live somewhere where wine is hard to come by and quite expensive when found. I\u2019ve replaced all my wine portions of recipes with a nonalcoholic version I\u2019ve found or a combo of apple cider vinegar and broth. It has a taste difference obviously but still produces desirable results.","human_ref_B":"I\u2019ve never used cooking wine, so I can\u2019t comment on that, but I\u2019m in recovery as well (9 months). For my day to day cooking, I just don\u2019t use a lot of recipes that call for wine. If I do, it\u2019s a small amount, so I just sub in broth. I\u2019ll add vinegar or lemon juice to make up for the acidic flavor wine would add if it needs it, but overall most recipes don\u2019t actually need wine.   I\u2019ve used alcohol twice in recipes since I got sober. One was bourbon. My fianc\u00e9 keeps bourbon in the house but it\u2019s hidden. I told him the amount I needed and gave him a measuring cup, I actually put a mask on because I was afraid of the strong scent of it when it would hit the pan triggering me \ud83d\ude02. He poured it in and took over while it reduced.   Second time I needed 2 cups of white wine for a sauce. Fianc\u00e9 bought it, kept it hidden till I needed it, poured the amount I needed right before I had to add it, and dumped the rest. He then added it and took over for a bit while the scent died down.   This method isn\u2019t doable if you live alone unless you\u2019re super comfortable in your sobriety, but just thought id add my experience. I never considered cooking wine because of what I\u2019ve heard about it, but maybe I\u2019ll give it a shot in recipes that only call for a small amount since a lot of people here think it\u2019s fine. But for most recipes, broth plus acid has worked just fine.","labels":0,"seconds_difference":9571.0,"score_ratio":1.2727272727}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56jwdt","c_root_id_B":"i579c5b","created_at_utc_A":1650265904,"created_at_utc_B":1650285395,"score_A":9,"score_B":14,"human_ref_A":"Coming up on a year friend I too cook with wine and incidentally I\u2019m a chef. Cook with what you drink really only applies if it\u2019s the major flavoring ingredient. Like a red wine reduction sauce.   A: I wouldn\u2019t make that B: if I did I would only get it and use it all that day with full accountability to my wife.   So keep using the cheap shit. That said I used to chug my wife\u2019s vanilla extract when I ran out late at night so don\u2019t underestimate the monsters brain am I right?   No half measures, keep coming back.","human_ref_B":"I\u2019ve never used cooking wine, so I can\u2019t comment on that, but I\u2019m in recovery as well (9 months). For my day to day cooking, I just don\u2019t use a lot of recipes that call for wine. If I do, it\u2019s a small amount, so I just sub in broth. I\u2019ll add vinegar or lemon juice to make up for the acidic flavor wine would add if it needs it, but overall most recipes don\u2019t actually need wine.   I\u2019ve used alcohol twice in recipes since I got sober. One was bourbon. My fianc\u00e9 keeps bourbon in the house but it\u2019s hidden. I told him the amount I needed and gave him a measuring cup, I actually put a mask on because I was afraid of the strong scent of it when it would hit the pan triggering me \ud83d\ude02. He poured it in and took over while it reduced.   Second time I needed 2 cups of white wine for a sauce. Fianc\u00e9 bought it, kept it hidden till I needed it, poured the amount I needed right before I had to add it, and dumped the rest. He then added it and took over for a bit while the scent died down.   This method isn\u2019t doable if you live alone unless you\u2019re super comfortable in your sobriety, but just thought id add my experience. I never considered cooking wine because of what I\u2019ve heard about it, but maybe I\u2019ll give it a shot in recipes that only call for a small amount since a lot of people here think it\u2019s fine. But for most recipes, broth plus acid has worked just fine.","labels":0,"seconds_difference":19491.0,"score_ratio":1.5555555556}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i579c5b","c_root_id_B":"i55zsa1","created_at_utc_A":1650285395,"created_at_utc_B":1650252232,"score_A":14,"score_B":9,"human_ref_A":"I\u2019ve never used cooking wine, so I can\u2019t comment on that, but I\u2019m in recovery as well (9 months). For my day to day cooking, I just don\u2019t use a lot of recipes that call for wine. If I do, it\u2019s a small amount, so I just sub in broth. I\u2019ll add vinegar or lemon juice to make up for the acidic flavor wine would add if it needs it, but overall most recipes don\u2019t actually need wine.   I\u2019ve used alcohol twice in recipes since I got sober. One was bourbon. My fianc\u00e9 keeps bourbon in the house but it\u2019s hidden. I told him the amount I needed and gave him a measuring cup, I actually put a mask on because I was afraid of the strong scent of it when it would hit the pan triggering me \ud83d\ude02. He poured it in and took over while it reduced.   Second time I needed 2 cups of white wine for a sauce. Fianc\u00e9 bought it, kept it hidden till I needed it, poured the amount I needed right before I had to add it, and dumped the rest. He then added it and took over for a bit while the scent died down.   This method isn\u2019t doable if you live alone unless you\u2019re super comfortable in your sobriety, but just thought id add my experience. I never considered cooking wine because of what I\u2019ve heard about it, but maybe I\u2019ll give it a shot in recipes that only call for a small amount since a lot of people here think it\u2019s fine. But for most recipes, broth plus acid has worked just fine.","human_ref_B":"I absolutely hate all red wines. Can\u2019t stand the taste, BUT I constantly cook with it. You do what you want or feel comfortable with. In the end your the one who eats the food right.","labels":1,"seconds_difference":33163.0,"score_ratio":1.5555555556}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56rvxw","c_root_id_B":"i579c5b","created_at_utc_A":1650272732,"created_at_utc_B":1650285395,"score_A":4,"score_B":14,"human_ref_A":"There are no rules in cooking. If it works for you, great. Keep at it.","human_ref_B":"I\u2019ve never used cooking wine, so I can\u2019t comment on that, but I\u2019m in recovery as well (9 months). For my day to day cooking, I just don\u2019t use a lot of recipes that call for wine. If I do, it\u2019s a small amount, so I just sub in broth. I\u2019ll add vinegar or lemon juice to make up for the acidic flavor wine would add if it needs it, but overall most recipes don\u2019t actually need wine.   I\u2019ve used alcohol twice in recipes since I got sober. One was bourbon. My fianc\u00e9 keeps bourbon in the house but it\u2019s hidden. I told him the amount I needed and gave him a measuring cup, I actually put a mask on because I was afraid of the strong scent of it when it would hit the pan triggering me \ud83d\ude02. He poured it in and took over while it reduced.   Second time I needed 2 cups of white wine for a sauce. Fianc\u00e9 bought it, kept it hidden till I needed it, poured the amount I needed right before I had to add it, and dumped the rest. He then added it and took over for a bit while the scent died down.   This method isn\u2019t doable if you live alone unless you\u2019re super comfortable in your sobriety, but just thought id add my experience. I never considered cooking wine because of what I\u2019ve heard about it, but maybe I\u2019ll give it a shot in recipes that only call for a small amount since a lot of people here think it\u2019s fine. But for most recipes, broth plus acid has worked just fine.","labels":0,"seconds_difference":12663.0,"score_ratio":3.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56aj6h","c_root_id_B":"i579c5b","created_at_utc_A":1650258693,"created_at_utc_B":1650285395,"score_A":2,"score_B":14,"human_ref_A":"If it\u2019s going in a braise or marinade, I use what I\u2019d drink.   If it\u2019s for a deglaze, I grab the cooking wine.","human_ref_B":"I\u2019ve never used cooking wine, so I can\u2019t comment on that, but I\u2019m in recovery as well (9 months). For my day to day cooking, I just don\u2019t use a lot of recipes that call for wine. If I do, it\u2019s a small amount, so I just sub in broth. I\u2019ll add vinegar or lemon juice to make up for the acidic flavor wine would add if it needs it, but overall most recipes don\u2019t actually need wine.   I\u2019ve used alcohol twice in recipes since I got sober. One was bourbon. My fianc\u00e9 keeps bourbon in the house but it\u2019s hidden. I told him the amount I needed and gave him a measuring cup, I actually put a mask on because I was afraid of the strong scent of it when it would hit the pan triggering me \ud83d\ude02. He poured it in and took over while it reduced.   Second time I needed 2 cups of white wine for a sauce. Fianc\u00e9 bought it, kept it hidden till I needed it, poured the amount I needed right before I had to add it, and dumped the rest. He then added it and took over for a bit while the scent died down.   This method isn\u2019t doable if you live alone unless you\u2019re super comfortable in your sobriety, but just thought id add my experience. I never considered cooking wine because of what I\u2019ve heard about it, but maybe I\u2019ll give it a shot in recipes that only call for a small amount since a lot of people here think it\u2019s fine. But for most recipes, broth plus acid has worked just fine.","labels":0,"seconds_difference":26702.0,"score_ratio":7.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i579c5b","c_root_id_B":"i56grgj","created_at_utc_A":1650285395,"created_at_utc_B":1650263412,"score_A":14,"score_B":2,"human_ref_A":"I\u2019ve never used cooking wine, so I can\u2019t comment on that, but I\u2019m in recovery as well (9 months). For my day to day cooking, I just don\u2019t use a lot of recipes that call for wine. If I do, it\u2019s a small amount, so I just sub in broth. I\u2019ll add vinegar or lemon juice to make up for the acidic flavor wine would add if it needs it, but overall most recipes don\u2019t actually need wine.   I\u2019ve used alcohol twice in recipes since I got sober. One was bourbon. My fianc\u00e9 keeps bourbon in the house but it\u2019s hidden. I told him the amount I needed and gave him a measuring cup, I actually put a mask on because I was afraid of the strong scent of it when it would hit the pan triggering me \ud83d\ude02. He poured it in and took over while it reduced.   Second time I needed 2 cups of white wine for a sauce. Fianc\u00e9 bought it, kept it hidden till I needed it, poured the amount I needed right before I had to add it, and dumped the rest. He then added it and took over for a bit while the scent died down.   This method isn\u2019t doable if you live alone unless you\u2019re super comfortable in your sobriety, but just thought id add my experience. I never considered cooking wine because of what I\u2019ve heard about it, but maybe I\u2019ll give it a shot in recipes that only call for a small amount since a lot of people here think it\u2019s fine. But for most recipes, broth plus acid has worked just fine.","human_ref_B":"Unless you do a long duration slow cook most of the alcohol is still in your food.","labels":1,"seconds_difference":21983.0,"score_ratio":7.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i578fvp","c_root_id_B":"i579c5b","created_at_utc_A":1650284893,"created_at_utc_B":1650285395,"score_A":2,"score_B":14,"human_ref_A":"It would be an interesting experiment to have a friend bring over a cup of good wine when you are preparing one of your favorite dishes and you would use it rather than your usual cooking wine. Then you can determine if you can taste the difference.","human_ref_B":"I\u2019ve never used cooking wine, so I can\u2019t comment on that, but I\u2019m in recovery as well (9 months). For my day to day cooking, I just don\u2019t use a lot of recipes that call for wine. If I do, it\u2019s a small amount, so I just sub in broth. I\u2019ll add vinegar or lemon juice to make up for the acidic flavor wine would add if it needs it, but overall most recipes don\u2019t actually need wine.   I\u2019ve used alcohol twice in recipes since I got sober. One was bourbon. My fianc\u00e9 keeps bourbon in the house but it\u2019s hidden. I told him the amount I needed and gave him a measuring cup, I actually put a mask on because I was afraid of the strong scent of it when it would hit the pan triggering me \ud83d\ude02. He poured it in and took over while it reduced.   Second time I needed 2 cups of white wine for a sauce. Fianc\u00e9 bought it, kept it hidden till I needed it, poured the amount I needed right before I had to add it, and dumped the rest. He then added it and took over for a bit while the scent died down.   This method isn\u2019t doable if you live alone unless you\u2019re super comfortable in your sobriety, but just thought id add my experience. I never considered cooking wine because of what I\u2019ve heard about it, but maybe I\u2019ll give it a shot in recipes that only call for a small amount since a lot of people here think it\u2019s fine. But for most recipes, broth plus acid has worked just fine.","labels":0,"seconds_difference":502.0,"score_ratio":7.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56onx0","c_root_id_B":"i56jwdt","created_at_utc_A":1650269949,"created_at_utc_B":1650265904,"score_A":13,"score_B":9,"human_ref_A":"They do make non-alcohol wines that aren't bad for cooking. Fre comes to mind.","human_ref_B":"Coming up on a year friend I too cook with wine and incidentally I\u2019m a chef. Cook with what you drink really only applies if it\u2019s the major flavoring ingredient. Like a red wine reduction sauce.   A: I wouldn\u2019t make that B: if I did I would only get it and use it all that day with full accountability to my wife.   So keep using the cheap shit. That said I used to chug my wife\u2019s vanilla extract when I ran out late at night so don\u2019t underestimate the monsters brain am I right?   No half measures, keep coming back.","labels":1,"seconds_difference":4045.0,"score_ratio":1.4444444444}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56onx0","c_root_id_B":"i55zsa1","created_at_utc_A":1650269949,"created_at_utc_B":1650252232,"score_A":13,"score_B":9,"human_ref_A":"They do make non-alcohol wines that aren't bad for cooking. Fre comes to mind.","human_ref_B":"I absolutely hate all red wines. Can\u2019t stand the taste, BUT I constantly cook with it. You do what you want or feel comfortable with. In the end your the one who eats the food right.","labels":1,"seconds_difference":17717.0,"score_ratio":1.4444444444}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56onx0","c_root_id_B":"i56aj6h","created_at_utc_A":1650269949,"created_at_utc_B":1650258693,"score_A":13,"score_B":2,"human_ref_A":"They do make non-alcohol wines that aren't bad for cooking. Fre comes to mind.","human_ref_B":"If it\u2019s going in a braise or marinade, I use what I\u2019d drink.   If it\u2019s for a deglaze, I grab the cooking wine.","labels":1,"seconds_difference":11256.0,"score_ratio":6.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56onx0","c_root_id_B":"i56grgj","created_at_utc_A":1650269949,"created_at_utc_B":1650263412,"score_A":13,"score_B":2,"human_ref_A":"They do make non-alcohol wines that aren't bad for cooking. Fre comes to mind.","human_ref_B":"Unless you do a long duration slow cook most of the alcohol is still in your food.","labels":1,"seconds_difference":6537.0,"score_ratio":6.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56jwdt","c_root_id_B":"i56vieh","created_at_utc_A":1650265904,"created_at_utc_B":1650275824,"score_A":9,"score_B":11,"human_ref_A":"Coming up on a year friend I too cook with wine and incidentally I\u2019m a chef. Cook with what you drink really only applies if it\u2019s the major flavoring ingredient. Like a red wine reduction sauce.   A: I wouldn\u2019t make that B: if I did I would only get it and use it all that day with full accountability to my wife.   So keep using the cheap shit. That said I used to chug my wife\u2019s vanilla extract when I ran out late at night so don\u2019t underestimate the monsters brain am I right?   No half measures, keep coming back.","human_ref_B":"When I went to culinary school they had a huge case of boxed wine with salt in it to stop students from \u201cdrinking\u201d it instead of cooking. But for certain recipes we would use a nicer wine, but for the vast majority we would use the cooking wine.   I think you\u2019re good with the cooking one. I live somewhere where wine is hard to come by and quite expensive when found. I\u2019ve replaced all my wine portions of recipes with a nonalcoholic version I\u2019ve found or a combo of apple cider vinegar and broth. It has a taste difference obviously but still produces desirable results.","labels":0,"seconds_difference":9920.0,"score_ratio":1.2222222222}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56vieh","c_root_id_B":"i55zsa1","created_at_utc_A":1650275824,"created_at_utc_B":1650252232,"score_A":11,"score_B":9,"human_ref_A":"When I went to culinary school they had a huge case of boxed wine with salt in it to stop students from \u201cdrinking\u201d it instead of cooking. But for certain recipes we would use a nicer wine, but for the vast majority we would use the cooking wine.   I think you\u2019re good with the cooking one. I live somewhere where wine is hard to come by and quite expensive when found. I\u2019ve replaced all my wine portions of recipes with a nonalcoholic version I\u2019ve found or a combo of apple cider vinegar and broth. It has a taste difference obviously but still produces desirable results.","human_ref_B":"I absolutely hate all red wines. Can\u2019t stand the taste, BUT I constantly cook with it. You do what you want or feel comfortable with. In the end your the one who eats the food right.","labels":1,"seconds_difference":23592.0,"score_ratio":1.2222222222}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56rvxw","c_root_id_B":"i56vieh","created_at_utc_A":1650272732,"created_at_utc_B":1650275824,"score_A":4,"score_B":11,"human_ref_A":"There are no rules in cooking. If it works for you, great. Keep at it.","human_ref_B":"When I went to culinary school they had a huge case of boxed wine with salt in it to stop students from \u201cdrinking\u201d it instead of cooking. But for certain recipes we would use a nicer wine, but for the vast majority we would use the cooking wine.   I think you\u2019re good with the cooking one. I live somewhere where wine is hard to come by and quite expensive when found. I\u2019ve replaced all my wine portions of recipes with a nonalcoholic version I\u2019ve found or a combo of apple cider vinegar and broth. It has a taste difference obviously but still produces desirable results.","labels":0,"seconds_difference":3092.0,"score_ratio":2.75}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56vieh","c_root_id_B":"i56aj6h","created_at_utc_A":1650275824,"created_at_utc_B":1650258693,"score_A":11,"score_B":2,"human_ref_A":"When I went to culinary school they had a huge case of boxed wine with salt in it to stop students from \u201cdrinking\u201d it instead of cooking. But for certain recipes we would use a nicer wine, but for the vast majority we would use the cooking wine.   I think you\u2019re good with the cooking one. I live somewhere where wine is hard to come by and quite expensive when found. I\u2019ve replaced all my wine portions of recipes with a nonalcoholic version I\u2019ve found or a combo of apple cider vinegar and broth. It has a taste difference obviously but still produces desirable results.","human_ref_B":"If it\u2019s going in a braise or marinade, I use what I\u2019d drink.   If it\u2019s for a deglaze, I grab the cooking wine.","labels":1,"seconds_difference":17131.0,"score_ratio":5.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56grgj","c_root_id_B":"i56vieh","created_at_utc_A":1650263412,"created_at_utc_B":1650275824,"score_A":2,"score_B":11,"human_ref_A":"Unless you do a long duration slow cook most of the alcohol is still in your food.","human_ref_B":"When I went to culinary school they had a huge case of boxed wine with salt in it to stop students from \u201cdrinking\u201d it instead of cooking. But for certain recipes we would use a nicer wine, but for the vast majority we would use the cooking wine.   I think you\u2019re good with the cooking one. I live somewhere where wine is hard to come by and quite expensive when found. I\u2019ve replaced all my wine portions of recipes with a nonalcoholic version I\u2019ve found or a combo of apple cider vinegar and broth. It has a taste difference obviously but still produces desirable results.","labels":0,"seconds_difference":12412.0,"score_ratio":5.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56jwdt","c_root_id_B":"i56aj6h","created_at_utc_A":1650265904,"created_at_utc_B":1650258693,"score_A":9,"score_B":2,"human_ref_A":"Coming up on a year friend I too cook with wine and incidentally I\u2019m a chef. Cook with what you drink really only applies if it\u2019s the major flavoring ingredient. Like a red wine reduction sauce.   A: I wouldn\u2019t make that B: if I did I would only get it and use it all that day with full accountability to my wife.   So keep using the cheap shit. That said I used to chug my wife\u2019s vanilla extract when I ran out late at night so don\u2019t underestimate the monsters brain am I right?   No half measures, keep coming back.","human_ref_B":"If it\u2019s going in a braise or marinade, I use what I\u2019d drink.   If it\u2019s for a deglaze, I grab the cooking wine.","labels":1,"seconds_difference":7211.0,"score_ratio":4.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56jwdt","c_root_id_B":"i56grgj","created_at_utc_A":1650265904,"created_at_utc_B":1650263412,"score_A":9,"score_B":2,"human_ref_A":"Coming up on a year friend I too cook with wine and incidentally I\u2019m a chef. Cook with what you drink really only applies if it\u2019s the major flavoring ingredient. Like a red wine reduction sauce.   A: I wouldn\u2019t make that B: if I did I would only get it and use it all that day with full accountability to my wife.   So keep using the cheap shit. That said I used to chug my wife\u2019s vanilla extract when I ran out late at night so don\u2019t underestimate the monsters brain am I right?   No half measures, keep coming back.","human_ref_B":"Unless you do a long duration slow cook most of the alcohol is still in your food.","labels":1,"seconds_difference":2492.0,"score_ratio":4.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56rvxw","c_root_id_B":"i57rscb","created_at_utc_A":1650272732,"created_at_utc_B":1650293954,"score_A":4,"score_B":6,"human_ref_A":"There are no rules in cooking. If it works for you, great. Keep at it.","human_ref_B":"\"Only cook with something you would drink\" is a rule for people who drink $5 wine. The quality of the wine really doesn't have as big of an impact as those people think. Is a cheap drinkable wine better than \"Cooking Wine?\" For most people, yeah. Mostly due to its salt content and inability to control seasoning then. The only time the quality of the wine would have an impact is if its making up a sizeable volume of the finished product, and even in that case, cooking it will remove a lot of what makes the wine better than others.    However, in your situation cooking wine might be perfect for you, because it is salted so quite really undrinkable, if having alcohol on hand would be a temptation.   Also, be aware that not all of the alcohol content cooks out of wine quickly. If you are using it to deglaze and you reduce it to almost nothing, you are probably good, but in larger quantities where it is not getting flash-evaporated, like say in a sauce or something, there might be enough alcohol left to be noticeable. I don't know how that would effect you personally - maybe have no impact at all, maybe make you crave that food as its sort of hitting that old craving unbeknownst to you, or maybe something worse.   Basically, if the alcohol ignites or you can see it evaporate, it should be gone, but if its added to a liquid, then heat alone (simmering etc.) will likely not cook the alcohol entirely out the way many believe.   Also keep in mind the reason for adding alcohol is often for alcohol-soluble flavors. That is, it will bring out additional flavor in other ingredients, and the quality of the alcohol has limited bearing - it would the same if using straight vodka for example. Wine is a great combination of a fruity and acidic liquid plus the alcohol however. That being said, whatever flavor additions attained by using alcohol are not going to be absolutely night and day, and you should probably prioritize your sobriety first if there is any doubt.","labels":0,"seconds_difference":21222.0,"score_ratio":1.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57rscb","c_root_id_B":"i57fdt6","created_at_utc_A":1650293954,"created_at_utc_B":1650288513,"score_A":6,"score_B":3,"human_ref_A":"\"Only cook with something you would drink\" is a rule for people who drink $5 wine. The quality of the wine really doesn't have as big of an impact as those people think. Is a cheap drinkable wine better than \"Cooking Wine?\" For most people, yeah. Mostly due to its salt content and inability to control seasoning then. The only time the quality of the wine would have an impact is if its making up a sizeable volume of the finished product, and even in that case, cooking it will remove a lot of what makes the wine better than others.    However, in your situation cooking wine might be perfect for you, because it is salted so quite really undrinkable, if having alcohol on hand would be a temptation.   Also, be aware that not all of the alcohol content cooks out of wine quickly. If you are using it to deglaze and you reduce it to almost nothing, you are probably good, but in larger quantities where it is not getting flash-evaporated, like say in a sauce or something, there might be enough alcohol left to be noticeable. I don't know how that would effect you personally - maybe have no impact at all, maybe make you crave that food as its sort of hitting that old craving unbeknownst to you, or maybe something worse.   Basically, if the alcohol ignites or you can see it evaporate, it should be gone, but if its added to a liquid, then heat alone (simmering etc.) will likely not cook the alcohol entirely out the way many believe.   Also keep in mind the reason for adding alcohol is often for alcohol-soluble flavors. That is, it will bring out additional flavor in other ingredients, and the quality of the alcohol has limited bearing - it would the same if using straight vodka for example. Wine is a great combination of a fruity and acidic liquid plus the alcohol however. That being said, whatever flavor additions attained by using alcohol are not going to be absolutely night and day, and you should probably prioritize your sobriety first if there is any doubt.","human_ref_B":"I believe Kenji or Adam R or some youtube chef got into how using cheap cooking wine is fine and you won't notice a difference from using a good wine.   IMO the reason to use a \"good\" wine is if you are also consuming it with the meal. You have the bottle, might as well use some.","labels":1,"seconds_difference":5441.0,"score_ratio":2.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57fguj","c_root_id_B":"i57rscb","created_at_utc_A":1650288553,"created_at_utc_B":1650293954,"score_A":3,"score_B":6,"human_ref_A":"I\u2019ve used both for years, and to be honest, there\u2019s just not much difference. The only thing is to be careful with salting, because cooking wine can have a lot of salt.","human_ref_B":"\"Only cook with something you would drink\" is a rule for people who drink $5 wine. The quality of the wine really doesn't have as big of an impact as those people think. Is a cheap drinkable wine better than \"Cooking Wine?\" For most people, yeah. Mostly due to its salt content and inability to control seasoning then. The only time the quality of the wine would have an impact is if its making up a sizeable volume of the finished product, and even in that case, cooking it will remove a lot of what makes the wine better than others.    However, in your situation cooking wine might be perfect for you, because it is salted so quite really undrinkable, if having alcohol on hand would be a temptation.   Also, be aware that not all of the alcohol content cooks out of wine quickly. If you are using it to deglaze and you reduce it to almost nothing, you are probably good, but in larger quantities where it is not getting flash-evaporated, like say in a sauce or something, there might be enough alcohol left to be noticeable. I don't know how that would effect you personally - maybe have no impact at all, maybe make you crave that food as its sort of hitting that old craving unbeknownst to you, or maybe something worse.   Basically, if the alcohol ignites or you can see it evaporate, it should be gone, but if its added to a liquid, then heat alone (simmering etc.) will likely not cook the alcohol entirely out the way many believe.   Also keep in mind the reason for adding alcohol is often for alcohol-soluble flavors. That is, it will bring out additional flavor in other ingredients, and the quality of the alcohol has limited bearing - it would the same if using straight vodka for example. Wine is a great combination of a fruity and acidic liquid plus the alcohol however. That being said, whatever flavor additions attained by using alcohol are not going to be absolutely night and day, and you should probably prioritize your sobriety first if there is any doubt.","labels":0,"seconds_difference":5401.0,"score_ratio":2.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57rscb","c_root_id_B":"i56aj6h","created_at_utc_A":1650293954,"created_at_utc_B":1650258693,"score_A":6,"score_B":2,"human_ref_A":"\"Only cook with something you would drink\" is a rule for people who drink $5 wine. The quality of the wine really doesn't have as big of an impact as those people think. Is a cheap drinkable wine better than \"Cooking Wine?\" For most people, yeah. Mostly due to its salt content and inability to control seasoning then. The only time the quality of the wine would have an impact is if its making up a sizeable volume of the finished product, and even in that case, cooking it will remove a lot of what makes the wine better than others.    However, in your situation cooking wine might be perfect for you, because it is salted so quite really undrinkable, if having alcohol on hand would be a temptation.   Also, be aware that not all of the alcohol content cooks out of wine quickly. If you are using it to deglaze and you reduce it to almost nothing, you are probably good, but in larger quantities where it is not getting flash-evaporated, like say in a sauce or something, there might be enough alcohol left to be noticeable. I don't know how that would effect you personally - maybe have no impact at all, maybe make you crave that food as its sort of hitting that old craving unbeknownst to you, or maybe something worse.   Basically, if the alcohol ignites or you can see it evaporate, it should be gone, but if its added to a liquid, then heat alone (simmering etc.) will likely not cook the alcohol entirely out the way many believe.   Also keep in mind the reason for adding alcohol is often for alcohol-soluble flavors. That is, it will bring out additional flavor in other ingredients, and the quality of the alcohol has limited bearing - it would the same if using straight vodka for example. Wine is a great combination of a fruity and acidic liquid plus the alcohol however. That being said, whatever flavor additions attained by using alcohol are not going to be absolutely night and day, and you should probably prioritize your sobriety first if there is any doubt.","human_ref_B":"If it\u2019s going in a braise or marinade, I use what I\u2019d drink.   If it\u2019s for a deglaze, I grab the cooking wine.","labels":1,"seconds_difference":35261.0,"score_ratio":3.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57rscb","c_root_id_B":"i56grgj","created_at_utc_A":1650293954,"created_at_utc_B":1650263412,"score_A":6,"score_B":2,"human_ref_A":"\"Only cook with something you would drink\" is a rule for people who drink $5 wine. The quality of the wine really doesn't have as big of an impact as those people think. Is a cheap drinkable wine better than \"Cooking Wine?\" For most people, yeah. Mostly due to its salt content and inability to control seasoning then. The only time the quality of the wine would have an impact is if its making up a sizeable volume of the finished product, and even in that case, cooking it will remove a lot of what makes the wine better than others.    However, in your situation cooking wine might be perfect for you, because it is salted so quite really undrinkable, if having alcohol on hand would be a temptation.   Also, be aware that not all of the alcohol content cooks out of wine quickly. If you are using it to deglaze and you reduce it to almost nothing, you are probably good, but in larger quantities where it is not getting flash-evaporated, like say in a sauce or something, there might be enough alcohol left to be noticeable. I don't know how that would effect you personally - maybe have no impact at all, maybe make you crave that food as its sort of hitting that old craving unbeknownst to you, or maybe something worse.   Basically, if the alcohol ignites or you can see it evaporate, it should be gone, but if its added to a liquid, then heat alone (simmering etc.) will likely not cook the alcohol entirely out the way many believe.   Also keep in mind the reason for adding alcohol is often for alcohol-soluble flavors. That is, it will bring out additional flavor in other ingredients, and the quality of the alcohol has limited bearing - it would the same if using straight vodka for example. Wine is a great combination of a fruity and acidic liquid plus the alcohol however. That being said, whatever flavor additions attained by using alcohol are not going to be absolutely night and day, and you should probably prioritize your sobriety first if there is any doubt.","human_ref_B":"Unless you do a long duration slow cook most of the alcohol is still in your food.","labels":1,"seconds_difference":30542.0,"score_ratio":3.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i578fvp","c_root_id_B":"i57rscb","created_at_utc_A":1650284893,"created_at_utc_B":1650293954,"score_A":2,"score_B":6,"human_ref_A":"It would be an interesting experiment to have a friend bring over a cup of good wine when you are preparing one of your favorite dishes and you would use it rather than your usual cooking wine. Then you can determine if you can taste the difference.","human_ref_B":"\"Only cook with something you would drink\" is a rule for people who drink $5 wine. The quality of the wine really doesn't have as big of an impact as those people think. Is a cheap drinkable wine better than \"Cooking Wine?\" For most people, yeah. Mostly due to its salt content and inability to control seasoning then. The only time the quality of the wine would have an impact is if its making up a sizeable volume of the finished product, and even in that case, cooking it will remove a lot of what makes the wine better than others.    However, in your situation cooking wine might be perfect for you, because it is salted so quite really undrinkable, if having alcohol on hand would be a temptation.   Also, be aware that not all of the alcohol content cooks out of wine quickly. If you are using it to deglaze and you reduce it to almost nothing, you are probably good, but in larger quantities where it is not getting flash-evaporated, like say in a sauce or something, there might be enough alcohol left to be noticeable. I don't know how that would effect you personally - maybe have no impact at all, maybe make you crave that food as its sort of hitting that old craving unbeknownst to you, or maybe something worse.   Basically, if the alcohol ignites or you can see it evaporate, it should be gone, but if its added to a liquid, then heat alone (simmering etc.) will likely not cook the alcohol entirely out the way many believe.   Also keep in mind the reason for adding alcohol is often for alcohol-soluble flavors. That is, it will bring out additional flavor in other ingredients, and the quality of the alcohol has limited bearing - it would the same if using straight vodka for example. Wine is a great combination of a fruity and acidic liquid plus the alcohol however. That being said, whatever flavor additions attained by using alcohol are not going to be absolutely night and day, and you should probably prioritize your sobriety first if there is any doubt.","labels":0,"seconds_difference":9061.0,"score_ratio":3.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56aj6h","c_root_id_B":"i56rvxw","created_at_utc_A":1650258693,"created_at_utc_B":1650272732,"score_A":2,"score_B":4,"human_ref_A":"If it\u2019s going in a braise or marinade, I use what I\u2019d drink.   If it\u2019s for a deglaze, I grab the cooking wine.","human_ref_B":"There are no rules in cooking. If it works for you, great. Keep at it.","labels":0,"seconds_difference":14039.0,"score_ratio":2.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56grgj","c_root_id_B":"i56rvxw","created_at_utc_A":1650263412,"created_at_utc_B":1650272732,"score_A":2,"score_B":4,"human_ref_A":"Unless you do a long duration slow cook most of the alcohol is still in your food.","human_ref_B":"There are no rules in cooking. If it works for you, great. Keep at it.","labels":0,"seconds_difference":9320.0,"score_ratio":2.0}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57fdt6","c_root_id_B":"i56aj6h","created_at_utc_A":1650288513,"created_at_utc_B":1650258693,"score_A":3,"score_B":2,"human_ref_A":"I believe Kenji or Adam R or some youtube chef got into how using cheap cooking wine is fine and you won't notice a difference from using a good wine.   IMO the reason to use a \"good\" wine is if you are also consuming it with the meal. You have the bottle, might as well use some.","human_ref_B":"If it\u2019s going in a braise or marinade, I use what I\u2019d drink.   If it\u2019s for a deglaze, I grab the cooking wine.","labels":1,"seconds_difference":29820.0,"score_ratio":1.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57fdt6","c_root_id_B":"i56grgj","created_at_utc_A":1650288513,"created_at_utc_B":1650263412,"score_A":3,"score_B":2,"human_ref_A":"I believe Kenji or Adam R or some youtube chef got into how using cheap cooking wine is fine and you won't notice a difference from using a good wine.   IMO the reason to use a \"good\" wine is if you are also consuming it with the meal. You have the bottle, might as well use some.","human_ref_B":"Unless you do a long duration slow cook most of the alcohol is still in your food.","labels":1,"seconds_difference":25101.0,"score_ratio":1.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57fdt6","c_root_id_B":"i578fvp","created_at_utc_A":1650288513,"created_at_utc_B":1650284893,"score_A":3,"score_B":2,"human_ref_A":"I believe Kenji or Adam R or some youtube chef got into how using cheap cooking wine is fine and you won't notice a difference from using a good wine.   IMO the reason to use a \"good\" wine is if you are also consuming it with the meal. You have the bottle, might as well use some.","human_ref_B":"It would be an interesting experiment to have a friend bring over a cup of good wine when you are preparing one of your favorite dishes and you would use it rather than your usual cooking wine. Then you can determine if you can taste the difference.","labels":1,"seconds_difference":3620.0,"score_ratio":1.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57fguj","c_root_id_B":"i56aj6h","created_at_utc_A":1650288553,"created_at_utc_B":1650258693,"score_A":3,"score_B":2,"human_ref_A":"I\u2019ve used both for years, and to be honest, there\u2019s just not much difference. The only thing is to be careful with salting, because cooking wine can have a lot of salt.","human_ref_B":"If it\u2019s going in a braise or marinade, I use what I\u2019d drink.   If it\u2019s for a deglaze, I grab the cooking wine.","labels":1,"seconds_difference":29860.0,"score_ratio":1.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56grgj","c_root_id_B":"i57fguj","created_at_utc_A":1650263412,"created_at_utc_B":1650288553,"score_A":2,"score_B":3,"human_ref_A":"Unless you do a long duration slow cook most of the alcohol is still in your food.","human_ref_B":"I\u2019ve used both for years, and to be honest, there\u2019s just not much difference. The only thing is to be careful with salting, because cooking wine can have a lot of salt.","labels":0,"seconds_difference":25141.0,"score_ratio":1.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i578fvp","c_root_id_B":"i57fguj","created_at_utc_A":1650284893,"created_at_utc_B":1650288553,"score_A":2,"score_B":3,"human_ref_A":"It would be an interesting experiment to have a friend bring over a cup of good wine when you are preparing one of your favorite dishes and you would use it rather than your usual cooking wine. Then you can determine if you can taste the difference.","human_ref_B":"I\u2019ve used both for years, and to be honest, there\u2019s just not much difference. The only thing is to be careful with salting, because cooking wine can have a lot of salt.","labels":0,"seconds_difference":3660.0,"score_ratio":1.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56aj6h","c_root_id_B":"i57tw5m","created_at_utc_A":1650258693,"created_at_utc_B":1650294813,"score_A":2,"score_B":3,"human_ref_A":"If it\u2019s going in a braise or marinade, I use what I\u2019d drink.   If it\u2019s for a deglaze, I grab the cooking wine.","human_ref_B":"It's culinary snobs vs wine snobs clashing in the middle - you get double snobbery on cooking wine.","labels":0,"seconds_difference":36120.0,"score_ratio":1.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i56grgj","c_root_id_B":"i57tw5m","created_at_utc_A":1650263412,"created_at_utc_B":1650294813,"score_A":2,"score_B":3,"human_ref_A":"Unless you do a long duration slow cook most of the alcohol is still in your food.","human_ref_B":"It's culinary snobs vs wine snobs clashing in the middle - you get double snobbery on cooking wine.","labels":0,"seconds_difference":31401.0,"score_ratio":1.5}
{"post_id":"u63hbz","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is cooking wine a sin against humanity or what? I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces\/braising.  I've read\/watched a lot about this and gotten very mixed responses. I've heard over and over \"only cook with something you would drink\" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.  So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?  It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!","c_root_id_A":"i57tw5m","c_root_id_B":"i578fvp","created_at_utc_A":1650294813,"created_at_utc_B":1650284893,"score_A":3,"score_B":2,"human_ref_A":"It's culinary snobs vs wine snobs clashing in the middle - you get double snobbery on cooking wine.","human_ref_B":"It would be an interesting experiment to have a friend bring over a cup of good wine when you are preparing one of your favorite dishes and you would use it rather than your usual cooking wine. Then you can determine if you can taste the difference.","labels":1,"seconds_difference":9920.0,"score_ratio":1.5}
{"post_id":"d4rute","domain":"askculinary_test","upvote_ratio":0.92,"history":"My duck breast is tough and chewy. What am I doing wrong? *repost because my last title asked about \u201cdick breast\u201d  I\u2019ve done this twice now. Both times with Dartagnan duck breasts. I\u2019ve watched YouTube videos. I\u2019ve watched Thomas Keller\u2019s master class. I render the fat slowly. The skin turns out perfect. The breast is pink and a nice medium rare (maybe a little more rare the most recent time). I slice against the grain. The taste is phenomenal but the texture is unbearably tough. What could I be doing wrong?   I\u2019ve had restaurant duck breast plenty of times so I at least know enough to know this isn\u2019t right. Any help would be appreciated.","c_root_id_A":"f0g97jc","c_root_id_B":"f0fxu01","created_at_utc_A":1568595662,"created_at_utc_B":1568590669,"score_A":194,"score_B":43,"human_ref_A":"If you bought them both from the same supplier, get a dick breast from somewhere else and see if it happens again. Breast meat is wing muscle - on a wild shot dick that flies all it's life, they can be tough dry meat that sometimes you wouldn't want to pan fry. I'm not saying yours were wild! But the meat is going to depend a lot on breed and husbandry, and changing suppliers means if you have the same problem, it's down to you :)","human_ref_B":"I've said this two or three times so far today...  To help troubleshoot, it would be easier if we knew the recipe\/procedure you used.  That way we can look at it and see if we spot anything that could be causing the problem.  I know anytime I've cooked duck breast, it was in a hot pan, skin was scored with a sharp knife, salt and pepper, skin side down first to render, then flip.  Cook for a few minutes to get a nice browned color, depending on the desired temp (I hope it's always med-rare) and the thickness of the meat.  If needed, finish in a hot oven, let rest up to 5 minutes, (slice?) serve.","labels":1,"seconds_difference":4993.0,"score_ratio":4.511627907}
{"post_id":"d4rute","domain":"askculinary_test","upvote_ratio":0.92,"history":"My duck breast is tough and chewy. What am I doing wrong? *repost because my last title asked about \u201cdick breast\u201d  I\u2019ve done this twice now. Both times with Dartagnan duck breasts. I\u2019ve watched YouTube videos. I\u2019ve watched Thomas Keller\u2019s master class. I render the fat slowly. The skin turns out perfect. The breast is pink and a nice medium rare (maybe a little more rare the most recent time). I slice against the grain. The taste is phenomenal but the texture is unbearably tough. What could I be doing wrong?   I\u2019ve had restaurant duck breast plenty of times so I at least know enough to know this isn\u2019t right. Any help would be appreciated.","c_root_id_A":"f0g97jc","c_root_id_B":"f0fy9px","created_at_utc_A":1568595662,"created_at_utc_B":1568590848,"score_A":194,"score_B":35,"human_ref_A":"If you bought them both from the same supplier, get a dick breast from somewhere else and see if it happens again. Breast meat is wing muscle - on a wild shot dick that flies all it's life, they can be tough dry meat that sometimes you wouldn't want to pan fry. I'm not saying yours were wild! But the meat is going to depend a lot on breed and husbandry, and changing suppliers means if you have the same problem, it's down to you :)","human_ref_B":"What's your exact process? When do you salt? What's the temperature?","labels":1,"seconds_difference":4814.0,"score_ratio":5.5428571429}
{"post_id":"d4rute","domain":"askculinary_test","upvote_ratio":0.92,"history":"My duck breast is tough and chewy. What am I doing wrong? *repost because my last title asked about \u201cdick breast\u201d  I\u2019ve done this twice now. Both times with Dartagnan duck breasts. I\u2019ve watched YouTube videos. I\u2019ve watched Thomas Keller\u2019s master class. I render the fat slowly. The skin turns out perfect. The breast is pink and a nice medium rare (maybe a little more rare the most recent time). I slice against the grain. The taste is phenomenal but the texture is unbearably tough. What could I be doing wrong?   I\u2019ve had restaurant duck breast plenty of times so I at least know enough to know this isn\u2019t right. Any help would be appreciated.","c_root_id_A":"f0g97jc","c_root_id_B":"f0g785a","created_at_utc_A":1568595662,"created_at_utc_B":1568594788,"score_A":194,"score_B":15,"human_ref_A":"If you bought them both from the same supplier, get a dick breast from somewhere else and see if it happens again. Breast meat is wing muscle - on a wild shot dick that flies all it's life, they can be tough dry meat that sometimes you wouldn't want to pan fry. I'm not saying yours were wild! But the meat is going to depend a lot on breed and husbandry, and changing suppliers means if you have the same problem, it's down to you :)","human_ref_B":"What species of duck?  Hen or drake?  Pekin ducks are very tender but not very flavorful.  Muscovy ducks on the other hand have amazing flavor.  The hens are still decently tender (though still not quite as much as pekin ones), but the drakes (male ducks) are really tough.  Also, pretty much every restaurant dry ages their ducks for about a week or so which tends to tenderize a bit","labels":1,"seconds_difference":874.0,"score_ratio":12.9333333333}
{"post_id":"d4rute","domain":"askculinary_test","upvote_ratio":0.92,"history":"My duck breast is tough and chewy. What am I doing wrong? *repost because my last title asked about \u201cdick breast\u201d  I\u2019ve done this twice now. Both times with Dartagnan duck breasts. I\u2019ve watched YouTube videos. I\u2019ve watched Thomas Keller\u2019s master class. I render the fat slowly. The skin turns out perfect. The breast is pink and a nice medium rare (maybe a little more rare the most recent time). I slice against the grain. The taste is phenomenal but the texture is unbearably tough. What could I be doing wrong?   I\u2019ve had restaurant duck breast plenty of times so I at least know enough to know this isn\u2019t right. Any help would be appreciated.","c_root_id_A":"f0fz3in","c_root_id_B":"f0g97jc","created_at_utc_A":1568591186,"created_at_utc_B":1568595662,"score_A":16,"score_B":194,"human_ref_A":"What I normally tend to do is to score the skin first and then put it slin side down into a pan - medium to low heat, this permits me to render quite a bit of fat from the breast without burning the skin. Once you get enough fat, turn up the heat and then flip it over to sear it. Stick it in the oven for a bit, me personally I like it medium rare. Finally finish it off by shoving it under the grill to make the skin crispy. Use the fat for roasting your spuds and once you have drained this, you can then deglaze the pan to make your sauce.","human_ref_B":"If you bought them both from the same supplier, get a dick breast from somewhere else and see if it happens again. Breast meat is wing muscle - on a wild shot dick that flies all it's life, they can be tough dry meat that sometimes you wouldn't want to pan fry. I'm not saying yours were wild! But the meat is going to depend a lot on breed and husbandry, and changing suppliers means if you have the same problem, it's down to you :)","labels":0,"seconds_difference":4476.0,"score_ratio":12.125}
{"post_id":"d4rute","domain":"askculinary_test","upvote_ratio":0.92,"history":"My duck breast is tough and chewy. What am I doing wrong? *repost because my last title asked about \u201cdick breast\u201d  I\u2019ve done this twice now. Both times with Dartagnan duck breasts. I\u2019ve watched YouTube videos. I\u2019ve watched Thomas Keller\u2019s master class. I render the fat slowly. The skin turns out perfect. The breast is pink and a nice medium rare (maybe a little more rare the most recent time). I slice against the grain. The taste is phenomenal but the texture is unbearably tough. What could I be doing wrong?   I\u2019ve had restaurant duck breast plenty of times so I at least know enough to know this isn\u2019t right. Any help would be appreciated.","c_root_id_A":"f0g3p7y","c_root_id_B":"f0g97jc","created_at_utc_A":1568593208,"created_at_utc_B":1568595662,"score_A":12,"score_B":194,"human_ref_A":"When were the duck breasts bought? We\u2019re they all from the same lot? Maybe try a different brand if possible.  It sounds like you are doing everything correctly.","human_ref_B":"If you bought them both from the same supplier, get a dick breast from somewhere else and see if it happens again. Breast meat is wing muscle - on a wild shot dick that flies all it's life, they can be tough dry meat that sometimes you wouldn't want to pan fry. I'm not saying yours were wild! But the meat is going to depend a lot on breed and husbandry, and changing suppliers means if you have the same problem, it's down to you :)","labels":0,"seconds_difference":2454.0,"score_ratio":16.1666666667}
{"post_id":"d4rute","domain":"askculinary_test","upvote_ratio":0.92,"history":"My duck breast is tough and chewy. What am I doing wrong? *repost because my last title asked about \u201cdick breast\u201d  I\u2019ve done this twice now. Both times with Dartagnan duck breasts. I\u2019ve watched YouTube videos. I\u2019ve watched Thomas Keller\u2019s master class. I render the fat slowly. The skin turns out perfect. The breast is pink and a nice medium rare (maybe a little more rare the most recent time). I slice against the grain. The taste is phenomenal but the texture is unbearably tough. What could I be doing wrong?   I\u2019ve had restaurant duck breast plenty of times so I at least know enough to know this isn\u2019t right. Any help would be appreciated.","c_root_id_A":"f0g97jc","c_root_id_B":"f0g7wad","created_at_utc_A":1568595662,"created_at_utc_B":1568595060,"score_A":194,"score_B":5,"human_ref_A":"If you bought them both from the same supplier, get a dick breast from somewhere else and see if it happens again. Breast meat is wing muscle - on a wild shot dick that flies all it's life, they can be tough dry meat that sometimes you wouldn't want to pan fry. I'm not saying yours were wild! But the meat is going to depend a lot on breed and husbandry, and changing suppliers means if you have the same problem, it's down to you :)","human_ref_B":"In restaurants I've worked, it's always been scored beforehand, started in a cold pan with a little oil, seasoning, render until brown flip and throw in oven. Check doneness, finish by basting with butter thyme garlic (if called for). Rest, slice if necessary, on a bias against grain.","labels":1,"seconds_difference":602.0,"score_ratio":38.8}
{"post_id":"d4rute","domain":"askculinary_test","upvote_ratio":0.92,"history":"My duck breast is tough and chewy. What am I doing wrong? *repost because my last title asked about \u201cdick breast\u201d  I\u2019ve done this twice now. Both times with Dartagnan duck breasts. I\u2019ve watched YouTube videos. I\u2019ve watched Thomas Keller\u2019s master class. I render the fat slowly. The skin turns out perfect. The breast is pink and a nice medium rare (maybe a little more rare the most recent time). I slice against the grain. The taste is phenomenal but the texture is unbearably tough. What could I be doing wrong?   I\u2019ve had restaurant duck breast plenty of times so I at least know enough to know this isn\u2019t right. Any help would be appreciated.","c_root_id_A":"f0g3p7y","c_root_id_B":"f0g785a","created_at_utc_A":1568593208,"created_at_utc_B":1568594788,"score_A":12,"score_B":15,"human_ref_A":"When were the duck breasts bought? We\u2019re they all from the same lot? Maybe try a different brand if possible.  It sounds like you are doing everything correctly.","human_ref_B":"What species of duck?  Hen or drake?  Pekin ducks are very tender but not very flavorful.  Muscovy ducks on the other hand have amazing flavor.  The hens are still decently tender (though still not quite as much as pekin ones), but the drakes (male ducks) are really tough.  Also, pretty much every restaurant dry ages their ducks for about a week or so which tends to tenderize a bit","labels":0,"seconds_difference":1580.0,"score_ratio":1.25}
{"post_id":"d4rute","domain":"askculinary_test","upvote_ratio":0.92,"history":"My duck breast is tough and chewy. What am I doing wrong? *repost because my last title asked about \u201cdick breast\u201d  I\u2019ve done this twice now. Both times with Dartagnan duck breasts. I\u2019ve watched YouTube videos. I\u2019ve watched Thomas Keller\u2019s master class. I render the fat slowly. The skin turns out perfect. The breast is pink and a nice medium rare (maybe a little more rare the most recent time). I slice against the grain. The taste is phenomenal but the texture is unbearably tough. What could I be doing wrong?   I\u2019ve had restaurant duck breast plenty of times so I at least know enough to know this isn\u2019t right. Any help would be appreciated.","c_root_id_A":"f0glybs","c_root_id_B":"f0g7wad","created_at_utc_A":1568601946,"created_at_utc_B":1568595060,"score_A":7,"score_B":5,"human_ref_A":"Cook it more. Duck had the best texture at medium doneness. Below that it's rubbery and too chewy","human_ref_B":"In restaurants I've worked, it's always been scored beforehand, started in a cold pan with a little oil, seasoning, render until brown flip and throw in oven. Check doneness, finish by basting with butter thyme garlic (if called for). Rest, slice if necessary, on a bias against grain.","labels":1,"seconds_difference":6886.0,"score_ratio":1.4}
{"post_id":"d4rute","domain":"askculinary_test","upvote_ratio":0.92,"history":"My duck breast is tough and chewy. What am I doing wrong? *repost because my last title asked about \u201cdick breast\u201d  I\u2019ve done this twice now. Both times with Dartagnan duck breasts. I\u2019ve watched YouTube videos. I\u2019ve watched Thomas Keller\u2019s master class. I render the fat slowly. The skin turns out perfect. The breast is pink and a nice medium rare (maybe a little more rare the most recent time). I slice against the grain. The taste is phenomenal but the texture is unbearably tough. What could I be doing wrong?   I\u2019ve had restaurant duck breast plenty of times so I at least know enough to know this isn\u2019t right. Any help would be appreciated.","c_root_id_A":"f0g9qm4","c_root_id_B":"f0glybs","created_at_utc_A":1568595916,"created_at_utc_B":1568601946,"score_A":5,"score_B":7,"human_ref_A":"Brining would definitely help with the tenderness of it, at a place I worked we would score, brine in sugar and salt and some winter spice for a night, and then cook exactly like you said.","human_ref_B":"Cook it more. Duck had the best texture at medium doneness. Below that it's rubbery and too chewy","labels":0,"seconds_difference":6030.0,"score_ratio":1.4}
{"post_id":"d4rute","domain":"askculinary_test","upvote_ratio":0.92,"history":"My duck breast is tough and chewy. What am I doing wrong? *repost because my last title asked about \u201cdick breast\u201d  I\u2019ve done this twice now. Both times with Dartagnan duck breasts. I\u2019ve watched YouTube videos. I\u2019ve watched Thomas Keller\u2019s master class. I render the fat slowly. The skin turns out perfect. The breast is pink and a nice medium rare (maybe a little more rare the most recent time). I slice against the grain. The taste is phenomenal but the texture is unbearably tough. What could I be doing wrong?   I\u2019ve had restaurant duck breast plenty of times so I at least know enough to know this isn\u2019t right. Any help would be appreciated.","c_root_id_A":"f0glybs","c_root_id_B":"f0gai4j","created_at_utc_A":1568601946,"created_at_utc_B":1568596297,"score_A":7,"score_B":2,"human_ref_A":"Cook it more. Duck had the best texture at medium doneness. Below that it's rubbery and too chewy","human_ref_B":"Gotta cook slow and low, skin side down for 90% of the cooking time, then flip briefly. Then make sure it rests for a few minutes before slicing!","labels":1,"seconds_difference":5649.0,"score_ratio":3.5}
{"post_id":"d4rute","domain":"askculinary_test","upvote_ratio":0.92,"history":"My duck breast is tough and chewy. What am I doing wrong? *repost because my last title asked about \u201cdick breast\u201d  I\u2019ve done this twice now. Both times with Dartagnan duck breasts. I\u2019ve watched YouTube videos. I\u2019ve watched Thomas Keller\u2019s master class. I render the fat slowly. The skin turns out perfect. The breast is pink and a nice medium rare (maybe a little more rare the most recent time). I slice against the grain. The taste is phenomenal but the texture is unbearably tough. What could I be doing wrong?   I\u2019ve had restaurant duck breast plenty of times so I at least know enough to know this isn\u2019t right. Any help would be appreciated.","c_root_id_A":"f0glybs","c_root_id_B":"f0gax6l","created_at_utc_A":1568601946,"created_at_utc_B":1568596511,"score_A":7,"score_B":2,"human_ref_A":"Cook it more. Duck had the best texture at medium doneness. Below that it's rubbery and too chewy","human_ref_B":"I had wild duck awhile back that was absolutely delicious that was marinated in buttermilk and wrapped in bacon and then cooked. May help to brine it in a salt water concoction or buttermilk or something","labels":1,"seconds_difference":5435.0,"score_ratio":3.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyeuk","c_root_id_B":"gyqyddq","created_at_utc_A":1621460167,"created_at_utc_B":1621460149,"score_A":315,"score_B":124,"human_ref_A":"A man after my own heart. Fret no longer good sir!  If you're willing to go down a doughy hot pocket route, there are a ton of ways you can get a more effective result without the need to juggle dough cooking time with egg doneness.  1. Pita pocket style - Either using pita bread or a round roll, cut in half, slice or pull apart the soft bread part with your hands or knife, stuff in your fillings and enjoy 2. Hotdog style - slice a long roll down the side about 80% of the way through such that you still have a bread hinge and it opens like a book. Fill accordingly and enjoy. Not too much otherwise filling can squeeze out of top and ends. If you have to stuff it, scoop out some of the bread first. 3. Breakfast burrito style - just place into flatbread like tortilla and roll. If you're keeping ends open, wrap a little plastic wrap or foil just one one side (doesn't have to go all the way up) just to catch and runaway ingredients or juices 4. I must have an actual sandwich method - This one requires a little thinking with its construction. Moderation is the key. Better to have two sandwiches moderately filled than one mega one. My take would be to:    1. Toast insides of muffin\/bread at the very least (outsides too if you want). Dryer bread helps with absorption.    2. If you want sauce on your sandwich, this is the very first thing you do after toasting. Either, top or bottom or both. I prefer side not with egg as the yolk is the \"sauce\" on that side. Don't use too much of it or shit slides around.    3. Sunny side up egg or eggs over easy (singular), pierce yolk so it starts running and cap with one slice of bread. Then flip with spatula so egg bleeds yolk into bread, which absorbs it. That slice of bread is the bottom biatch of the sandwich.    4. Next the meat. Add it on top of the egg. Not too thick of a layer or shit slides around.    5. Next cheese. If you wanted it melted, grill it first on the other slice of muffin\/bread under broiler\/grill. Otherwise, place on top of meat and close sandwich.    6. Let it all sit for a moment to allow bread to absorb juices. Then eat.  Finally, if you absolutely must do this all in a sealed ball of dough, use a poached or onsen egg (i.e. one where yolk is still runny) and have egg sit in the centre protected by a blanket of meat and cheese. Then deep fry that shit. Baking it will take too long and cook the egg too much in a closed setting. You can make it work in an open setting like with a tart with egg on top but you asked for closed sandwich, not open faced.  Hopefully one of those methods works for you, my man. Godspeed.","human_ref_B":"Breakfast burritos are a favorite of mine.   Also layering ingredients so that they stay together helps. I prefer fried eggs for breakfast sandwiches as they hold together better with less slippage.","labels":1,"seconds_difference":18.0,"score_ratio":2.5403225806}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyeuk","c_root_id_B":"gyqakap","created_at_utc_A":1621460167,"created_at_utc_B":1621450373,"score_A":315,"score_B":19,"human_ref_A":"A man after my own heart. Fret no longer good sir!  If you're willing to go down a doughy hot pocket route, there are a ton of ways you can get a more effective result without the need to juggle dough cooking time with egg doneness.  1. Pita pocket style - Either using pita bread or a round roll, cut in half, slice or pull apart the soft bread part with your hands or knife, stuff in your fillings and enjoy 2. Hotdog style - slice a long roll down the side about 80% of the way through such that you still have a bread hinge and it opens like a book. Fill accordingly and enjoy. Not too much otherwise filling can squeeze out of top and ends. If you have to stuff it, scoop out some of the bread first. 3. Breakfast burrito style - just place into flatbread like tortilla and roll. If you're keeping ends open, wrap a little plastic wrap or foil just one one side (doesn't have to go all the way up) just to catch and runaway ingredients or juices 4. I must have an actual sandwich method - This one requires a little thinking with its construction. Moderation is the key. Better to have two sandwiches moderately filled than one mega one. My take would be to:    1. Toast insides of muffin\/bread at the very least (outsides too if you want). Dryer bread helps with absorption.    2. If you want sauce on your sandwich, this is the very first thing you do after toasting. Either, top or bottom or both. I prefer side not with egg as the yolk is the \"sauce\" on that side. Don't use too much of it or shit slides around.    3. Sunny side up egg or eggs over easy (singular), pierce yolk so it starts running and cap with one slice of bread. Then flip with spatula so egg bleeds yolk into bread, which absorbs it. That slice of bread is the bottom biatch of the sandwich.    4. Next the meat. Add it on top of the egg. Not too thick of a layer or shit slides around.    5. Next cheese. If you wanted it melted, grill it first on the other slice of muffin\/bread under broiler\/grill. Otherwise, place on top of meat and close sandwich.    6. Let it all sit for a moment to allow bread to absorb juices. Then eat.  Finally, if you absolutely must do this all in a sealed ball of dough, use a poached or onsen egg (i.e. one where yolk is still runny) and have egg sit in the centre protected by a blanket of meat and cheese. Then deep fry that shit. Baking it will take too long and cook the egg too much in a closed setting. You can make it work in an open setting like with a tart with egg on top but you asked for closed sandwich, not open faced.  Hopefully one of those methods works for you, my man. Godspeed.","human_ref_B":"The peeps here have good ideas. You could also wrap your sandwiches in parchment and foil so it holds it\u2019s shape. The parchment allows for cleaner cuts and structural stability as you eat. Saves on plates and stuff in my house","labels":1,"seconds_difference":9794.0,"score_ratio":16.5789473684}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyeuk","c_root_id_B":"gyq4i7w","created_at_utc_A":1621460167,"created_at_utc_B":1621447843,"score_A":315,"score_B":16,"human_ref_A":"A man after my own heart. Fret no longer good sir!  If you're willing to go down a doughy hot pocket route, there are a ton of ways you can get a more effective result without the need to juggle dough cooking time with egg doneness.  1. Pita pocket style - Either using pita bread or a round roll, cut in half, slice or pull apart the soft bread part with your hands or knife, stuff in your fillings and enjoy 2. Hotdog style - slice a long roll down the side about 80% of the way through such that you still have a bread hinge and it opens like a book. Fill accordingly and enjoy. Not too much otherwise filling can squeeze out of top and ends. If you have to stuff it, scoop out some of the bread first. 3. Breakfast burrito style - just place into flatbread like tortilla and roll. If you're keeping ends open, wrap a little plastic wrap or foil just one one side (doesn't have to go all the way up) just to catch and runaway ingredients or juices 4. I must have an actual sandwich method - This one requires a little thinking with its construction. Moderation is the key. Better to have two sandwiches moderately filled than one mega one. My take would be to:    1. Toast insides of muffin\/bread at the very least (outsides too if you want). Dryer bread helps with absorption.    2. If you want sauce on your sandwich, this is the very first thing you do after toasting. Either, top or bottom or both. I prefer side not with egg as the yolk is the \"sauce\" on that side. Don't use too much of it or shit slides around.    3. Sunny side up egg or eggs over easy (singular), pierce yolk so it starts running and cap with one slice of bread. Then flip with spatula so egg bleeds yolk into bread, which absorbs it. That slice of bread is the bottom biatch of the sandwich.    4. Next the meat. Add it on top of the egg. Not too thick of a layer or shit slides around.    5. Next cheese. If you wanted it melted, grill it first on the other slice of muffin\/bread under broiler\/grill. Otherwise, place on top of meat and close sandwich.    6. Let it all sit for a moment to allow bread to absorb juices. Then eat.  Finally, if you absolutely must do this all in a sealed ball of dough, use a poached or onsen egg (i.e. one where yolk is still runny) and have egg sit in the centre protected by a blanket of meat and cheese. Then deep fry that shit. Baking it will take too long and cook the egg too much in a closed setting. You can make it work in an open setting like with a tart with egg on top but you asked for closed sandwich, not open faced.  Hopefully one of those methods works for you, my man. Godspeed.","human_ref_B":"Scotch egg made with breakfast sausage?","labels":1,"seconds_difference":12324.0,"score_ratio":19.6875}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyeuk","c_root_id_B":"gyqgnif","created_at_utc_A":1621460167,"created_at_utc_B":1621453008,"score_A":315,"score_B":18,"human_ref_A":"A man after my own heart. Fret no longer good sir!  If you're willing to go down a doughy hot pocket route, there are a ton of ways you can get a more effective result without the need to juggle dough cooking time with egg doneness.  1. Pita pocket style - Either using pita bread or a round roll, cut in half, slice or pull apart the soft bread part with your hands or knife, stuff in your fillings and enjoy 2. Hotdog style - slice a long roll down the side about 80% of the way through such that you still have a bread hinge and it opens like a book. Fill accordingly and enjoy. Not too much otherwise filling can squeeze out of top and ends. If you have to stuff it, scoop out some of the bread first. 3. Breakfast burrito style - just place into flatbread like tortilla and roll. If you're keeping ends open, wrap a little plastic wrap or foil just one one side (doesn't have to go all the way up) just to catch and runaway ingredients or juices 4. I must have an actual sandwich method - This one requires a little thinking with its construction. Moderation is the key. Better to have two sandwiches moderately filled than one mega one. My take would be to:    1. Toast insides of muffin\/bread at the very least (outsides too if you want). Dryer bread helps with absorption.    2. If you want sauce on your sandwich, this is the very first thing you do after toasting. Either, top or bottom or both. I prefer side not with egg as the yolk is the \"sauce\" on that side. Don't use too much of it or shit slides around.    3. Sunny side up egg or eggs over easy (singular), pierce yolk so it starts running and cap with one slice of bread. Then flip with spatula so egg bleeds yolk into bread, which absorbs it. That slice of bread is the bottom biatch of the sandwich.    4. Next the meat. Add it on top of the egg. Not too thick of a layer or shit slides around.    5. Next cheese. If you wanted it melted, grill it first on the other slice of muffin\/bread under broiler\/grill. Otherwise, place on top of meat and close sandwich.    6. Let it all sit for a moment to allow bread to absorb juices. Then eat.  Finally, if you absolutely must do this all in a sealed ball of dough, use a poached or onsen egg (i.e. one where yolk is still runny) and have egg sit in the centre protected by a blanket of meat and cheese. Then deep fry that shit. Baking it will take too long and cook the egg too much in a closed setting. You can make it work in an open setting like with a tart with egg on top but you asked for closed sandwich, not open faced.  Hopefully one of those methods works for you, my man. Godspeed.","human_ref_B":"So, something like this - step by step included ... https:\/\/www.eater.com\/breakfast-week-2016\/2016\/2\/17\/11003500\/rebel-within-craftsman-and-wolves-san-francisco  Breakfast muffin with sausage and a runny egg baked inside.  I guess you can translate the technique to other doughs (english muffin, etc.) to get your \"scotched egg banged a McMuffin\" result.","labels":1,"seconds_difference":7159.0,"score_ratio":17.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyeuk","c_root_id_B":"gyq8hlt","created_at_utc_A":1621460167,"created_at_utc_B":1621449504,"score_A":315,"score_B":11,"human_ref_A":"A man after my own heart. Fret no longer good sir!  If you're willing to go down a doughy hot pocket route, there are a ton of ways you can get a more effective result without the need to juggle dough cooking time with egg doneness.  1. Pita pocket style - Either using pita bread or a round roll, cut in half, slice or pull apart the soft bread part with your hands or knife, stuff in your fillings and enjoy 2. Hotdog style - slice a long roll down the side about 80% of the way through such that you still have a bread hinge and it opens like a book. Fill accordingly and enjoy. Not too much otherwise filling can squeeze out of top and ends. If you have to stuff it, scoop out some of the bread first. 3. Breakfast burrito style - just place into flatbread like tortilla and roll. If you're keeping ends open, wrap a little plastic wrap or foil just one one side (doesn't have to go all the way up) just to catch and runaway ingredients or juices 4. I must have an actual sandwich method - This one requires a little thinking with its construction. Moderation is the key. Better to have two sandwiches moderately filled than one mega one. My take would be to:    1. Toast insides of muffin\/bread at the very least (outsides too if you want). Dryer bread helps with absorption.    2. If you want sauce on your sandwich, this is the very first thing you do after toasting. Either, top or bottom or both. I prefer side not with egg as the yolk is the \"sauce\" on that side. Don't use too much of it or shit slides around.    3. Sunny side up egg or eggs over easy (singular), pierce yolk so it starts running and cap with one slice of bread. Then flip with spatula so egg bleeds yolk into bread, which absorbs it. That slice of bread is the bottom biatch of the sandwich.    4. Next the meat. Add it on top of the egg. Not too thick of a layer or shit slides around.    5. Next cheese. If you wanted it melted, grill it first on the other slice of muffin\/bread under broiler\/grill. Otherwise, place on top of meat and close sandwich.    6. Let it all sit for a moment to allow bread to absorb juices. Then eat.  Finally, if you absolutely must do this all in a sealed ball of dough, use a poached or onsen egg (i.e. one where yolk is still runny) and have egg sit in the centre protected by a blanket of meat and cheese. Then deep fry that shit. Baking it will take too long and cook the egg too much in a closed setting. You can make it work in an open setting like with a tart with egg on top but you asked for closed sandwich, not open faced.  Hopefully one of those methods works for you, my man. Godspeed.","human_ref_B":"Puffy baked mochi slit open with poached egg inside?","labels":1,"seconds_difference":10663.0,"score_ratio":28.6363636364}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqt9ug","c_root_id_B":"gyqyeuk","created_at_utc_A":1621458144,"created_at_utc_B":1621460167,"score_A":12,"score_B":315,"human_ref_A":"The secret to a good breakfast sandwich is the bread. It sounds like either your bread is too hard or too small. You can also use bacon as a stabilizer for structural integrity. Latticed for more strength.","human_ref_B":"A man after my own heart. Fret no longer good sir!  If you're willing to go down a doughy hot pocket route, there are a ton of ways you can get a more effective result without the need to juggle dough cooking time with egg doneness.  1. Pita pocket style - Either using pita bread or a round roll, cut in half, slice or pull apart the soft bread part with your hands or knife, stuff in your fillings and enjoy 2. Hotdog style - slice a long roll down the side about 80% of the way through such that you still have a bread hinge and it opens like a book. Fill accordingly and enjoy. Not too much otherwise filling can squeeze out of top and ends. If you have to stuff it, scoop out some of the bread first. 3. Breakfast burrito style - just place into flatbread like tortilla and roll. If you're keeping ends open, wrap a little plastic wrap or foil just one one side (doesn't have to go all the way up) just to catch and runaway ingredients or juices 4. I must have an actual sandwich method - This one requires a little thinking with its construction. Moderation is the key. Better to have two sandwiches moderately filled than one mega one. My take would be to:    1. Toast insides of muffin\/bread at the very least (outsides too if you want). Dryer bread helps with absorption.    2. If you want sauce on your sandwich, this is the very first thing you do after toasting. Either, top or bottom or both. I prefer side not with egg as the yolk is the \"sauce\" on that side. Don't use too much of it or shit slides around.    3. Sunny side up egg or eggs over easy (singular), pierce yolk so it starts running and cap with one slice of bread. Then flip with spatula so egg bleeds yolk into bread, which absorbs it. That slice of bread is the bottom biatch of the sandwich.    4. Next the meat. Add it on top of the egg. Not too thick of a layer or shit slides around.    5. Next cheese. If you wanted it melted, grill it first on the other slice of muffin\/bread under broiler\/grill. Otherwise, place on top of meat and close sandwich.    6. Let it all sit for a moment to allow bread to absorb juices. Then eat.  Finally, if you absolutely must do this all in a sealed ball of dough, use a poached or onsen egg (i.e. one where yolk is still runny) and have egg sit in the centre protected by a blanket of meat and cheese. Then deep fry that shit. Baking it will take too long and cook the egg too much in a closed setting. You can make it work in an open setting like with a tart with egg on top but you asked for closed sandwich, not open faced.  Hopefully one of those methods works for you, my man. Godspeed.","labels":0,"seconds_difference":2023.0,"score_ratio":26.25}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyeuk","c_root_id_B":"gyqu9nt","created_at_utc_A":1621460167,"created_at_utc_B":1621458492,"score_A":315,"score_B":11,"human_ref_A":"A man after my own heart. Fret no longer good sir!  If you're willing to go down a doughy hot pocket route, there are a ton of ways you can get a more effective result without the need to juggle dough cooking time with egg doneness.  1. Pita pocket style - Either using pita bread or a round roll, cut in half, slice or pull apart the soft bread part with your hands or knife, stuff in your fillings and enjoy 2. Hotdog style - slice a long roll down the side about 80% of the way through such that you still have a bread hinge and it opens like a book. Fill accordingly and enjoy. Not too much otherwise filling can squeeze out of top and ends. If you have to stuff it, scoop out some of the bread first. 3. Breakfast burrito style - just place into flatbread like tortilla and roll. If you're keeping ends open, wrap a little plastic wrap or foil just one one side (doesn't have to go all the way up) just to catch and runaway ingredients or juices 4. I must have an actual sandwich method - This one requires a little thinking with its construction. Moderation is the key. Better to have two sandwiches moderately filled than one mega one. My take would be to:    1. Toast insides of muffin\/bread at the very least (outsides too if you want). Dryer bread helps with absorption.    2. If you want sauce on your sandwich, this is the very first thing you do after toasting. Either, top or bottom or both. I prefer side not with egg as the yolk is the \"sauce\" on that side. Don't use too much of it or shit slides around.    3. Sunny side up egg or eggs over easy (singular), pierce yolk so it starts running and cap with one slice of bread. Then flip with spatula so egg bleeds yolk into bread, which absorbs it. That slice of bread is the bottom biatch of the sandwich.    4. Next the meat. Add it on top of the egg. Not too thick of a layer or shit slides around.    5. Next cheese. If you wanted it melted, grill it first on the other slice of muffin\/bread under broiler\/grill. Otherwise, place on top of meat and close sandwich.    6. Let it all sit for a moment to allow bread to absorb juices. Then eat.  Finally, if you absolutely must do this all in a sealed ball of dough, use a poached or onsen egg (i.e. one where yolk is still runny) and have egg sit in the centre protected by a blanket of meat and cheese. Then deep fry that shit. Baking it will take too long and cook the egg too much in a closed setting. You can make it work in an open setting like with a tart with egg on top but you asked for closed sandwich, not open faced.  Hopefully one of those methods works for you, my man. Godspeed.","human_ref_B":"I love a runny egg ON TOP of something, but for a breakfast sandwich or wrap, I'll do a cheesy egg scramble for exactly this reason. The goop of the melty cheese makes up for the lack of runny egg yolk. As a bonus, it's very easy to fold in something like spinach to make it healthier without impacting the overall experience or deliciousness.","labels":1,"seconds_difference":1675.0,"score_ratio":28.6363636364}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqikkl","c_root_id_B":"gyqyeuk","created_at_utc_A":1621453842,"created_at_utc_B":1621460167,"score_A":4,"score_B":315,"human_ref_A":"If you're making your bread anyway, why not just make a dinner roll, hollow it out, and then put your filling, including cooked egg with runny yolk?","human_ref_B":"A man after my own heart. Fret no longer good sir!  If you're willing to go down a doughy hot pocket route, there are a ton of ways you can get a more effective result without the need to juggle dough cooking time with egg doneness.  1. Pita pocket style - Either using pita bread or a round roll, cut in half, slice or pull apart the soft bread part with your hands or knife, stuff in your fillings and enjoy 2. Hotdog style - slice a long roll down the side about 80% of the way through such that you still have a bread hinge and it opens like a book. Fill accordingly and enjoy. Not too much otherwise filling can squeeze out of top and ends. If you have to stuff it, scoop out some of the bread first. 3. Breakfast burrito style - just place into flatbread like tortilla and roll. If you're keeping ends open, wrap a little plastic wrap or foil just one one side (doesn't have to go all the way up) just to catch and runaway ingredients or juices 4. I must have an actual sandwich method - This one requires a little thinking with its construction. Moderation is the key. Better to have two sandwiches moderately filled than one mega one. My take would be to:    1. Toast insides of muffin\/bread at the very least (outsides too if you want). Dryer bread helps with absorption.    2. If you want sauce on your sandwich, this is the very first thing you do after toasting. Either, top or bottom or both. I prefer side not with egg as the yolk is the \"sauce\" on that side. Don't use too much of it or shit slides around.    3. Sunny side up egg or eggs over easy (singular), pierce yolk so it starts running and cap with one slice of bread. Then flip with spatula so egg bleeds yolk into bread, which absorbs it. That slice of bread is the bottom biatch of the sandwich.    4. Next the meat. Add it on top of the egg. Not too thick of a layer or shit slides around.    5. Next cheese. If you wanted it melted, grill it first on the other slice of muffin\/bread under broiler\/grill. Otherwise, place on top of meat and close sandwich.    6. Let it all sit for a moment to allow bread to absorb juices. Then eat.  Finally, if you absolutely must do this all in a sealed ball of dough, use a poached or onsen egg (i.e. one where yolk is still runny) and have egg sit in the centre protected by a blanket of meat and cheese. Then deep fry that shit. Baking it will take too long and cook the egg too much in a closed setting. You can make it work in an open setting like with a tart with egg on top but you asked for closed sandwich, not open faced.  Hopefully one of those methods works for you, my man. Godspeed.","labels":0,"seconds_difference":6325.0,"score_ratio":78.75}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqorim","c_root_id_B":"gyqyeuk","created_at_utc_A":1621456459,"created_at_utc_B":1621460167,"score_A":3,"score_B":315,"human_ref_A":"Mini pita?","human_ref_B":"A man after my own heart. Fret no longer good sir!  If you're willing to go down a doughy hot pocket route, there are a ton of ways you can get a more effective result without the need to juggle dough cooking time with egg doneness.  1. Pita pocket style - Either using pita bread or a round roll, cut in half, slice or pull apart the soft bread part with your hands or knife, stuff in your fillings and enjoy 2. Hotdog style - slice a long roll down the side about 80% of the way through such that you still have a bread hinge and it opens like a book. Fill accordingly and enjoy. Not too much otherwise filling can squeeze out of top and ends. If you have to stuff it, scoop out some of the bread first. 3. Breakfast burrito style - just place into flatbread like tortilla and roll. If you're keeping ends open, wrap a little plastic wrap or foil just one one side (doesn't have to go all the way up) just to catch and runaway ingredients or juices 4. I must have an actual sandwich method - This one requires a little thinking with its construction. Moderation is the key. Better to have two sandwiches moderately filled than one mega one. My take would be to:    1. Toast insides of muffin\/bread at the very least (outsides too if you want). Dryer bread helps with absorption.    2. If you want sauce on your sandwich, this is the very first thing you do after toasting. Either, top or bottom or both. I prefer side not with egg as the yolk is the \"sauce\" on that side. Don't use too much of it or shit slides around.    3. Sunny side up egg or eggs over easy (singular), pierce yolk so it starts running and cap with one slice of bread. Then flip with spatula so egg bleeds yolk into bread, which absorbs it. That slice of bread is the bottom biatch of the sandwich.    4. Next the meat. Add it on top of the egg. Not too thick of a layer or shit slides around.    5. Next cheese. If you wanted it melted, grill it first on the other slice of muffin\/bread under broiler\/grill. Otherwise, place on top of meat and close sandwich.    6. Let it all sit for a moment to allow bread to absorb juices. Then eat.  Finally, if you absolutely must do this all in a sealed ball of dough, use a poached or onsen egg (i.e. one where yolk is still runny) and have egg sit in the centre protected by a blanket of meat and cheese. Then deep fry that shit. Baking it will take too long and cook the egg too much in a closed setting. You can make it work in an open setting like with a tart with egg on top but you asked for closed sandwich, not open faced.  Hopefully one of those methods works for you, my man. Godspeed.","labels":0,"seconds_difference":3708.0,"score_ratio":105.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqakap","c_root_id_B":"gyqyddq","created_at_utc_A":1621450373,"created_at_utc_B":1621460149,"score_A":19,"score_B":124,"human_ref_A":"The peeps here have good ideas. You could also wrap your sandwiches in parchment and foil so it holds it\u2019s shape. The parchment allows for cleaner cuts and structural stability as you eat. Saves on plates and stuff in my house","human_ref_B":"Breakfast burritos are a favorite of mine.   Also layering ingredients so that they stay together helps. I prefer fried eggs for breakfast sandwiches as they hold together better with less slippage.","labels":0,"seconds_difference":9776.0,"score_ratio":6.5263157895}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyddq","c_root_id_B":"gyq4i7w","created_at_utc_A":1621460149,"created_at_utc_B":1621447843,"score_A":124,"score_B":16,"human_ref_A":"Breakfast burritos are a favorite of mine.   Also layering ingredients so that they stay together helps. I prefer fried eggs for breakfast sandwiches as they hold together better with less slippage.","human_ref_B":"Scotch egg made with breakfast sausage?","labels":1,"seconds_difference":12306.0,"score_ratio":7.75}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyddq","c_root_id_B":"gyqgnif","created_at_utc_A":1621460149,"created_at_utc_B":1621453008,"score_A":124,"score_B":18,"human_ref_A":"Breakfast burritos are a favorite of mine.   Also layering ingredients so that they stay together helps. I prefer fried eggs for breakfast sandwiches as they hold together better with less slippage.","human_ref_B":"So, something like this - step by step included ... https:\/\/www.eater.com\/breakfast-week-2016\/2016\/2\/17\/11003500\/rebel-within-craftsman-and-wolves-san-francisco  Breakfast muffin with sausage and a runny egg baked inside.  I guess you can translate the technique to other doughs (english muffin, etc.) to get your \"scotched egg banged a McMuffin\" result.","labels":1,"seconds_difference":7141.0,"score_ratio":6.8888888889}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyddq","c_root_id_B":"gyq8hlt","created_at_utc_A":1621460149,"created_at_utc_B":1621449504,"score_A":124,"score_B":11,"human_ref_A":"Breakfast burritos are a favorite of mine.   Also layering ingredients so that they stay together helps. I prefer fried eggs for breakfast sandwiches as they hold together better with less slippage.","human_ref_B":"Puffy baked mochi slit open with poached egg inside?","labels":1,"seconds_difference":10645.0,"score_ratio":11.2727272727}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyddq","c_root_id_B":"gyqt9ug","created_at_utc_A":1621460149,"created_at_utc_B":1621458144,"score_A":124,"score_B":12,"human_ref_A":"Breakfast burritos are a favorite of mine.   Also layering ingredients so that they stay together helps. I prefer fried eggs for breakfast sandwiches as they hold together better with less slippage.","human_ref_B":"The secret to a good breakfast sandwich is the bread. It sounds like either your bread is too hard or too small. You can also use bacon as a stabilizer for structural integrity. Latticed for more strength.","labels":1,"seconds_difference":2005.0,"score_ratio":10.3333333333}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyddq","c_root_id_B":"gyqu9nt","created_at_utc_A":1621460149,"created_at_utc_B":1621458492,"score_A":124,"score_B":11,"human_ref_A":"Breakfast burritos are a favorite of mine.   Also layering ingredients so that they stay together helps. I prefer fried eggs for breakfast sandwiches as they hold together better with less slippage.","human_ref_B":"I love a runny egg ON TOP of something, but for a breakfast sandwich or wrap, I'll do a cheesy egg scramble for exactly this reason. The goop of the melty cheese makes up for the lack of runny egg yolk. As a bonus, it's very easy to fold in something like spinach to make it healthier without impacting the overall experience or deliciousness.","labels":1,"seconds_difference":1657.0,"score_ratio":11.2727272727}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyddq","c_root_id_B":"gyqikkl","created_at_utc_A":1621460149,"created_at_utc_B":1621453842,"score_A":124,"score_B":4,"human_ref_A":"Breakfast burritos are a favorite of mine.   Also layering ingredients so that they stay together helps. I prefer fried eggs for breakfast sandwiches as they hold together better with less slippage.","human_ref_B":"If you're making your bread anyway, why not just make a dinner roll, hollow it out, and then put your filling, including cooked egg with runny yolk?","labels":1,"seconds_difference":6307.0,"score_ratio":31.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqyddq","c_root_id_B":"gyqorim","created_at_utc_A":1621460149,"created_at_utc_B":1621456459,"score_A":124,"score_B":3,"human_ref_A":"Breakfast burritos are a favorite of mine.   Also layering ingredients so that they stay together helps. I prefer fried eggs for breakfast sandwiches as they hold together better with less slippage.","human_ref_B":"Mini pita?","labels":1,"seconds_difference":3690.0,"score_ratio":41.3333333333}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqzoe9","c_root_id_B":"gyqakap","created_at_utc_A":1621460745,"created_at_utc_B":1621450373,"score_A":26,"score_B":19,"human_ref_A":"It sounds like you are looking for a kolache. Very popular in Texas, I believe they are Czech or German in origin.","human_ref_B":"The peeps here have good ideas. You could also wrap your sandwiches in parchment and foil so it holds it\u2019s shape. The parchment allows for cleaner cuts and structural stability as you eat. Saves on plates and stuff in my house","labels":1,"seconds_difference":10372.0,"score_ratio":1.3684210526}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyq4i7w","c_root_id_B":"gyqzoe9","created_at_utc_A":1621447843,"created_at_utc_B":1621460745,"score_A":16,"score_B":26,"human_ref_A":"Scotch egg made with breakfast sausage?","human_ref_B":"It sounds like you are looking for a kolache. Very popular in Texas, I believe they are Czech or German in origin.","labels":0,"seconds_difference":12902.0,"score_ratio":1.625}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqzoe9","c_root_id_B":"gyqgnif","created_at_utc_A":1621460745,"created_at_utc_B":1621453008,"score_A":26,"score_B":18,"human_ref_A":"It sounds like you are looking for a kolache. Very popular in Texas, I believe they are Czech or German in origin.","human_ref_B":"So, something like this - step by step included ... https:\/\/www.eater.com\/breakfast-week-2016\/2016\/2\/17\/11003500\/rebel-within-craftsman-and-wolves-san-francisco  Breakfast muffin with sausage and a runny egg baked inside.  I guess you can translate the technique to other doughs (english muffin, etc.) to get your \"scotched egg banged a McMuffin\" result.","labels":1,"seconds_difference":7737.0,"score_ratio":1.4444444444}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyq8hlt","c_root_id_B":"gyqzoe9","created_at_utc_A":1621449504,"created_at_utc_B":1621460745,"score_A":11,"score_B":26,"human_ref_A":"Puffy baked mochi slit open with poached egg inside?","human_ref_B":"It sounds like you are looking for a kolache. Very popular in Texas, I believe they are Czech or German in origin.","labels":0,"seconds_difference":11241.0,"score_ratio":2.3636363636}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqzoe9","c_root_id_B":"gyqt9ug","created_at_utc_A":1621460745,"created_at_utc_B":1621458144,"score_A":26,"score_B":12,"human_ref_A":"It sounds like you are looking for a kolache. Very popular in Texas, I believe they are Czech or German in origin.","human_ref_B":"The secret to a good breakfast sandwich is the bread. It sounds like either your bread is too hard or too small. You can also use bacon as a stabilizer for structural integrity. Latticed for more strength.","labels":1,"seconds_difference":2601.0,"score_ratio":2.1666666667}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqu9nt","c_root_id_B":"gyqzoe9","created_at_utc_A":1621458492,"created_at_utc_B":1621460745,"score_A":11,"score_B":26,"human_ref_A":"I love a runny egg ON TOP of something, but for a breakfast sandwich or wrap, I'll do a cheesy egg scramble for exactly this reason. The goop of the melty cheese makes up for the lack of runny egg yolk. As a bonus, it's very easy to fold in something like spinach to make it healthier without impacting the overall experience or deliciousness.","human_ref_B":"It sounds like you are looking for a kolache. Very popular in Texas, I believe they are Czech or German in origin.","labels":0,"seconds_difference":2253.0,"score_ratio":2.3636363636}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqikkl","c_root_id_B":"gyqzoe9","created_at_utc_A":1621453842,"created_at_utc_B":1621460745,"score_A":4,"score_B":26,"human_ref_A":"If you're making your bread anyway, why not just make a dinner roll, hollow it out, and then put your filling, including cooked egg with runny yolk?","human_ref_B":"It sounds like you are looking for a kolache. Very popular in Texas, I believe they are Czech or German in origin.","labels":0,"seconds_difference":6903.0,"score_ratio":6.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqorim","c_root_id_B":"gyqzoe9","created_at_utc_A":1621456459,"created_at_utc_B":1621460745,"score_A":3,"score_B":26,"human_ref_A":"Mini pita?","human_ref_B":"It sounds like you are looking for a kolache. Very popular in Texas, I believe they are Czech or German in origin.","labels":0,"seconds_difference":4286.0,"score_ratio":8.6666666667}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqakap","c_root_id_B":"gyq4i7w","created_at_utc_A":1621450373,"created_at_utc_B":1621447843,"score_A":19,"score_B":16,"human_ref_A":"The peeps here have good ideas. You could also wrap your sandwiches in parchment and foil so it holds it\u2019s shape. The parchment allows for cleaner cuts and structural stability as you eat. Saves on plates and stuff in my house","human_ref_B":"Scotch egg made with breakfast sausage?","labels":1,"seconds_difference":2530.0,"score_ratio":1.1875}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqakap","c_root_id_B":"gyq8hlt","created_at_utc_A":1621450373,"created_at_utc_B":1621449504,"score_A":19,"score_B":11,"human_ref_A":"The peeps here have good ideas. You could also wrap your sandwiches in parchment and foil so it holds it\u2019s shape. The parchment allows for cleaner cuts and structural stability as you eat. Saves on plates and stuff in my house","human_ref_B":"Puffy baked mochi slit open with poached egg inside?","labels":1,"seconds_difference":869.0,"score_ratio":1.7272727273}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyq4i7w","c_root_id_B":"gyqgnif","created_at_utc_A":1621447843,"created_at_utc_B":1621453008,"score_A":16,"score_B":18,"human_ref_A":"Scotch egg made with breakfast sausage?","human_ref_B":"So, something like this - step by step included ... https:\/\/www.eater.com\/breakfast-week-2016\/2016\/2\/17\/11003500\/rebel-within-craftsman-and-wolves-san-francisco  Breakfast muffin with sausage and a runny egg baked inside.  I guess you can translate the technique to other doughs (english muffin, etc.) to get your \"scotched egg banged a McMuffin\" result.","labels":0,"seconds_difference":5165.0,"score_ratio":1.125}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqgnif","c_root_id_B":"gyq8hlt","created_at_utc_A":1621453008,"created_at_utc_B":1621449504,"score_A":18,"score_B":11,"human_ref_A":"So, something like this - step by step included ... https:\/\/www.eater.com\/breakfast-week-2016\/2016\/2\/17\/11003500\/rebel-within-craftsman-and-wolves-san-francisco  Breakfast muffin with sausage and a runny egg baked inside.  I guess you can translate the technique to other doughs (english muffin, etc.) to get your \"scotched egg banged a McMuffin\" result.","human_ref_B":"Puffy baked mochi slit open with poached egg inside?","labels":1,"seconds_difference":3504.0,"score_ratio":1.6363636364}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyq8hlt","c_root_id_B":"gys21fa","created_at_utc_A":1621449504,"created_at_utc_B":1621479974,"score_A":11,"score_B":14,"human_ref_A":"Puffy baked mochi slit open with poached egg inside?","human_ref_B":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","labels":0,"seconds_difference":30470.0,"score_ratio":1.2727272727}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqt9ug","c_root_id_B":"gys21fa","created_at_utc_A":1621458144,"created_at_utc_B":1621479974,"score_A":12,"score_B":14,"human_ref_A":"The secret to a good breakfast sandwich is the bread. It sounds like either your bread is too hard or too small. You can also use bacon as a stabilizer for structural integrity. Latticed for more strength.","human_ref_B":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","labels":0,"seconds_difference":21830.0,"score_ratio":1.1666666667}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqu9nt","c_root_id_B":"gys21fa","created_at_utc_A":1621458492,"created_at_utc_B":1621479974,"score_A":11,"score_B":14,"human_ref_A":"I love a runny egg ON TOP of something, but for a breakfast sandwich or wrap, I'll do a cheesy egg scramble for exactly this reason. The goop of the melty cheese makes up for the lack of runny egg yolk. As a bonus, it's very easy to fold in something like spinach to make it healthier without impacting the overall experience or deliciousness.","human_ref_B":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","labels":0,"seconds_difference":21482.0,"score_ratio":1.2727272727}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gys21fa","c_root_id_B":"gyrtwp9","created_at_utc_A":1621479974,"created_at_utc_B":1621475831,"score_A":14,"score_B":10,"human_ref_A":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","human_ref_B":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","labels":1,"seconds_difference":4143.0,"score_ratio":1.4}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gys21fa","c_root_id_B":"gyrxxsm","created_at_utc_A":1621479974,"created_at_utc_B":1621477851,"score_A":14,"score_B":6,"human_ref_A":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","human_ref_B":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","labels":1,"seconds_difference":2123.0,"score_ratio":2.3333333333}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqikkl","c_root_id_B":"gys21fa","created_at_utc_A":1621453842,"created_at_utc_B":1621479974,"score_A":4,"score_B":14,"human_ref_A":"If you're making your bread anyway, why not just make a dinner roll, hollow it out, and then put your filling, including cooked egg with runny yolk?","human_ref_B":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","labels":0,"seconds_difference":26132.0,"score_ratio":3.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gys21fa","c_root_id_B":"gyrec8p","created_at_utc_A":1621479974,"created_at_utc_B":1621467979,"score_A":14,"score_B":5,"human_ref_A":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","human_ref_B":"How about a breakfast bao?","labels":1,"seconds_difference":11995.0,"score_ratio":2.8}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyref13","c_root_id_B":"gys21fa","created_at_utc_A":1621468019,"created_at_utc_B":1621479974,"score_A":5,"score_B":14,"human_ref_A":"What kind of bread are you currently using?  I also despise sandwich slippage, but have had very good results making English muffin breakfast sandwiches. The key is having your ingredients slightly smaller than the bread, or at least forward facing enough that when you hold it, the back half of the bread cups the ingredients nicely and allows the cheese to seal just inside the bread perimeter on that side facing away from you.  To get a custardy round egg, consider either using a egg ring on a pan, or a microwave egg poacher like this https:\/\/www.nordicware.com\/products\/2-cavity-egg-poacher\/ . It is 100% not a poached egg but you can get a perfectly round and sized egg with soft set whites with a cooked through or jammy yolk, once you figure out the perfect time\/power settings to get what you want. It also makes soft fluffy scrambled egg rounds.   For me, that cooker makes eggs just slightly smaller than the English muffin, and i cut my cheese so it doesn't go outside the edges of the English muffin and this helps set everything together without leaking. Always good results whether bacon, a split sausage, sausage patty, or just egg and cheese.  You might also want to look into a toastie maker! Only downside of this is that it's hard to find a deep enough one to fit a lot of filling.","human_ref_B":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","labels":0,"seconds_difference":11955.0,"score_ratio":2.8}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrmgki","c_root_id_B":"gys21fa","created_at_utc_A":1621472072,"created_at_utc_B":1621479974,"score_A":4,"score_B":14,"human_ref_A":"Like, a breakfast calzone","human_ref_B":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","labels":0,"seconds_difference":7902.0,"score_ratio":3.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqorim","c_root_id_B":"gys21fa","created_at_utc_A":1621456459,"created_at_utc_B":1621479974,"score_A":3,"score_B":14,"human_ref_A":"Mini pita?","human_ref_B":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","labels":0,"seconds_difference":23515.0,"score_ratio":4.6666666667}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gys21fa","c_root_id_B":"gyrqlxq","created_at_utc_A":1621479974,"created_at_utc_B":1621474176,"score_A":14,"score_B":3,"human_ref_A":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","human_ref_B":"You can wax paper wrap your sandwich after you make it.  Or try different and sturdier breads?  You could make a big  breakfast sausage , cheese, and potato empanada from pizza dough.  Serve with a softboiled egg to dip into to make more breakfasty","labels":1,"seconds_difference":5798.0,"score_ratio":4.6666666667}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gys21fa","c_root_id_B":"gyrslv7","created_at_utc_A":1621479974,"created_at_utc_B":1621475172,"score_A":14,"score_B":3,"human_ref_A":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","human_ref_B":"My mom has been mocked for this in the past but she will dig out the guts of a bagel and fill it with a scramble of eggs and sausage and cheese w peppers and onions.","labels":1,"seconds_difference":4802.0,"score_ratio":4.6666666667}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyr53ft","c_root_id_B":"gys21fa","created_at_utc_A":1621463290,"created_at_utc_B":1621479974,"score_A":2,"score_B":14,"human_ref_A":"Maybe a adjaruli kachapuri? Throw some sausage in there? It\u2019s a Georgian cheese bread with an egg baked in.","human_ref_B":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","labels":0,"seconds_difference":16684.0,"score_ratio":7.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gys21fa","c_root_id_B":"gyriefl","created_at_utc_A":1621479974,"created_at_utc_B":1621470026,"score_A":14,"score_B":2,"human_ref_A":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","human_ref_B":"Look up breakfast stromboli or calzone recipes. It wouldn't be terribly hard to make them single serving sized.  Or you could stuff the fillings into a roll that you have sliced an end off and pulled some of the bread out of.","labels":1,"seconds_difference":9948.0,"score_ratio":7.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrjz4i","c_root_id_B":"gys21fa","created_at_utc_A":1621470828,"created_at_utc_B":1621479974,"score_A":2,"score_B":14,"human_ref_A":"You don't need to hard scramble when making scrambled eggs for a sandwich. Just do a soft scramble and then bunch of the eggs when they're almost done so the outside sets and holds the eggs together.  I usually melt the cheese on the eggs while pressing down with the bun to get it to be the perfect size.","human_ref_B":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","labels":0,"seconds_difference":9146.0,"score_ratio":7.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gys21fa","c_root_id_B":"gyrkf6r","created_at_utc_A":1621479974,"created_at_utc_B":1621471051,"score_A":14,"score_B":2,"human_ref_A":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","human_ref_B":"Look up Irish breakfast roll... Far superior","labels":1,"seconds_difference":8923.0,"score_ratio":7.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrnfqp","c_root_id_B":"gys21fa","created_at_utc_A":1621472564,"created_at_utc_B":1621479974,"score_A":2,"score_B":14,"human_ref_A":"Look up kolache. May be what you are after.","human_ref_B":"I'm surprised to hear this. In the NYC\/LI area, a bacon egg and cheese sandwich is about as stable a sandwich as you can get. It's two fried eggs, a few strips of bacon (enough to make a good layer), melted cheese (usually American), salt, pepper, sometimes ketchup or hot sauce. Some people add avocado, potato, sausage, whatever they want really. It's built on a nice sized kaiser roll then wrapped in parchment paper at the deli. I think having the ingredients steam together for a bit is a key element of the deli BEC. I would seek out some fresh, fluffy, gently crisp on the outside but fluffy on the inside, kaiser rolls. Make sure you liberally butter both the top and bottom of the roll's interior before adding your ingredients. Cooking the eggs in butter is a good idea too.","labels":0,"seconds_difference":7410.0,"score_ratio":7.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyq8hlt","c_root_id_B":"gyqt9ug","created_at_utc_A":1621449504,"created_at_utc_B":1621458144,"score_A":11,"score_B":12,"human_ref_A":"Puffy baked mochi slit open with poached egg inside?","human_ref_B":"The secret to a good breakfast sandwich is the bread. It sounds like either your bread is too hard or too small. You can also use bacon as a stabilizer for structural integrity. Latticed for more strength.","labels":0,"seconds_difference":8640.0,"score_ratio":1.0909090909}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqikkl","c_root_id_B":"gyqt9ug","created_at_utc_A":1621453842,"created_at_utc_B":1621458144,"score_A":4,"score_B":12,"human_ref_A":"If you're making your bread anyway, why not just make a dinner roll, hollow it out, and then put your filling, including cooked egg with runny yolk?","human_ref_B":"The secret to a good breakfast sandwich is the bread. It sounds like either your bread is too hard or too small. You can also use bacon as a stabilizer for structural integrity. Latticed for more strength.","labels":0,"seconds_difference":4302.0,"score_ratio":3.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqt9ug","c_root_id_B":"gyqorim","created_at_utc_A":1621458144,"created_at_utc_B":1621456459,"score_A":12,"score_B":3,"human_ref_A":"The secret to a good breakfast sandwich is the bread. It sounds like either your bread is too hard or too small. You can also use bacon as a stabilizer for structural integrity. Latticed for more strength.","human_ref_B":"Mini pita?","labels":1,"seconds_difference":1685.0,"score_ratio":4.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqikkl","c_root_id_B":"gyqu9nt","created_at_utc_A":1621453842,"created_at_utc_B":1621458492,"score_A":4,"score_B":11,"human_ref_A":"If you're making your bread anyway, why not just make a dinner roll, hollow it out, and then put your filling, including cooked egg with runny yolk?","human_ref_B":"I love a runny egg ON TOP of something, but for a breakfast sandwich or wrap, I'll do a cheesy egg scramble for exactly this reason. The goop of the melty cheese makes up for the lack of runny egg yolk. As a bonus, it's very easy to fold in something like spinach to make it healthier without impacting the overall experience or deliciousness.","labels":0,"seconds_difference":4650.0,"score_ratio":2.75}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqu9nt","c_root_id_B":"gyqorim","created_at_utc_A":1621458492,"created_at_utc_B":1621456459,"score_A":11,"score_B":3,"human_ref_A":"I love a runny egg ON TOP of something, but for a breakfast sandwich or wrap, I'll do a cheesy egg scramble for exactly this reason. The goop of the melty cheese makes up for the lack of runny egg yolk. As a bonus, it's very easy to fold in something like spinach to make it healthier without impacting the overall experience or deliciousness.","human_ref_B":"Mini pita?","labels":1,"seconds_difference":2033.0,"score_ratio":3.6666666667}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqikkl","c_root_id_B":"gyrtwp9","created_at_utc_A":1621453842,"created_at_utc_B":1621475831,"score_A":4,"score_B":10,"human_ref_A":"If you're making your bread anyway, why not just make a dinner roll, hollow it out, and then put your filling, including cooked egg with runny yolk?","human_ref_B":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","labels":0,"seconds_difference":21989.0,"score_ratio":2.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrec8p","c_root_id_B":"gyrtwp9","created_at_utc_A":1621467979,"created_at_utc_B":1621475831,"score_A":5,"score_B":10,"human_ref_A":"How about a breakfast bao?","human_ref_B":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","labels":0,"seconds_difference":7852.0,"score_ratio":2.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrtwp9","c_root_id_B":"gyref13","created_at_utc_A":1621475831,"created_at_utc_B":1621468019,"score_A":10,"score_B":5,"human_ref_A":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","human_ref_B":"What kind of bread are you currently using?  I also despise sandwich slippage, but have had very good results making English muffin breakfast sandwiches. The key is having your ingredients slightly smaller than the bread, or at least forward facing enough that when you hold it, the back half of the bread cups the ingredients nicely and allows the cheese to seal just inside the bread perimeter on that side facing away from you.  To get a custardy round egg, consider either using a egg ring on a pan, or a microwave egg poacher like this https:\/\/www.nordicware.com\/products\/2-cavity-egg-poacher\/ . It is 100% not a poached egg but you can get a perfectly round and sized egg with soft set whites with a cooked through or jammy yolk, once you figure out the perfect time\/power settings to get what you want. It also makes soft fluffy scrambled egg rounds.   For me, that cooker makes eggs just slightly smaller than the English muffin, and i cut my cheese so it doesn't go outside the edges of the English muffin and this helps set everything together without leaking. Always good results whether bacon, a split sausage, sausage patty, or just egg and cheese.  You might also want to look into a toastie maker! Only downside of this is that it's hard to find a deep enough one to fit a lot of filling.","labels":1,"seconds_difference":7812.0,"score_ratio":2.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrmgki","c_root_id_B":"gyrtwp9","created_at_utc_A":1621472072,"created_at_utc_B":1621475831,"score_A":4,"score_B":10,"human_ref_A":"Like, a breakfast calzone","human_ref_B":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","labels":0,"seconds_difference":3759.0,"score_ratio":2.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrtwp9","c_root_id_B":"gyqorim","created_at_utc_A":1621475831,"created_at_utc_B":1621456459,"score_A":10,"score_B":3,"human_ref_A":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","human_ref_B":"Mini pita?","labels":1,"seconds_difference":19372.0,"score_ratio":3.3333333333}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrtwp9","c_root_id_B":"gyrqlxq","created_at_utc_A":1621475831,"created_at_utc_B":1621474176,"score_A":10,"score_B":3,"human_ref_A":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","human_ref_B":"You can wax paper wrap your sandwich after you make it.  Or try different and sturdier breads?  You could make a big  breakfast sausage , cheese, and potato empanada from pizza dough.  Serve with a softboiled egg to dip into to make more breakfasty","labels":1,"seconds_difference":1655.0,"score_ratio":3.3333333333}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrtwp9","c_root_id_B":"gyrslv7","created_at_utc_A":1621475831,"created_at_utc_B":1621475172,"score_A":10,"score_B":3,"human_ref_A":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","human_ref_B":"My mom has been mocked for this in the past but she will dig out the guts of a bagel and fill it with a scramble of eggs and sausage and cheese w peppers and onions.","labels":1,"seconds_difference":659.0,"score_ratio":3.3333333333}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrtwp9","c_root_id_B":"gyr53ft","created_at_utc_A":1621475831,"created_at_utc_B":1621463290,"score_A":10,"score_B":2,"human_ref_A":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","human_ref_B":"Maybe a adjaruli kachapuri? Throw some sausage in there? It\u2019s a Georgian cheese bread with an egg baked in.","labels":1,"seconds_difference":12541.0,"score_ratio":5.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyriefl","c_root_id_B":"gyrtwp9","created_at_utc_A":1621470026,"created_at_utc_B":1621475831,"score_A":2,"score_B":10,"human_ref_A":"Look up breakfast stromboli or calzone recipes. It wouldn't be terribly hard to make them single serving sized.  Or you could stuff the fillings into a roll that you have sliced an end off and pulled some of the bread out of.","human_ref_B":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","labels":0,"seconds_difference":5805.0,"score_ratio":5.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrtwp9","c_root_id_B":"gyrjz4i","created_at_utc_A":1621475831,"created_at_utc_B":1621470828,"score_A":10,"score_B":2,"human_ref_A":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","human_ref_B":"You don't need to hard scramble when making scrambled eggs for a sandwich. Just do a soft scramble and then bunch of the eggs when they're almost done so the outside sets and holds the eggs together.  I usually melt the cheese on the eggs while pressing down with the bun to get it to be the perfect size.","labels":1,"seconds_difference":5003.0,"score_ratio":5.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrtwp9","c_root_id_B":"gyrkf6r","created_at_utc_A":1621475831,"created_at_utc_B":1621471051,"score_A":10,"score_B":2,"human_ref_A":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","human_ref_B":"Look up Irish breakfast roll... Far superior","labels":1,"seconds_difference":4780.0,"score_ratio":5.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrnfqp","c_root_id_B":"gyrtwp9","created_at_utc_A":1621472564,"created_at_utc_B":1621475831,"score_A":2,"score_B":10,"human_ref_A":"Look up kolache. May be what you are after.","human_ref_B":"You need a toastie\\jaffle maker like this.  https:\/\/www.breville.com\/au\/en\/products\/grills-sandwich-makers\/bts100.html  or an old fashioned jaffle iron like this you can use on a gas stove.   https:\/\/www.tentworld.com.au\/camping-equipment\/kitchen\/kitchenware-cookware\/jaffle-irons  I have the breville and make perfect bacon and runny egg toasties all the time.","labels":0,"seconds_difference":3267.0,"score_ratio":5.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrxxsm","c_root_id_B":"gyqikkl","created_at_utc_A":1621477851,"created_at_utc_B":1621453842,"score_A":6,"score_B":4,"human_ref_A":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","human_ref_B":"If you're making your bread anyway, why not just make a dinner roll, hollow it out, and then put your filling, including cooked egg with runny yolk?","labels":1,"seconds_difference":24009.0,"score_ratio":1.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrxxsm","c_root_id_B":"gyrec8p","created_at_utc_A":1621477851,"created_at_utc_B":1621467979,"score_A":6,"score_B":5,"human_ref_A":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","human_ref_B":"How about a breakfast bao?","labels":1,"seconds_difference":9872.0,"score_ratio":1.2}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyref13","c_root_id_B":"gyrxxsm","created_at_utc_A":1621468019,"created_at_utc_B":1621477851,"score_A":5,"score_B":6,"human_ref_A":"What kind of bread are you currently using?  I also despise sandwich slippage, but have had very good results making English muffin breakfast sandwiches. The key is having your ingredients slightly smaller than the bread, or at least forward facing enough that when you hold it, the back half of the bread cups the ingredients nicely and allows the cheese to seal just inside the bread perimeter on that side facing away from you.  To get a custardy round egg, consider either using a egg ring on a pan, or a microwave egg poacher like this https:\/\/www.nordicware.com\/products\/2-cavity-egg-poacher\/ . It is 100% not a poached egg but you can get a perfectly round and sized egg with soft set whites with a cooked through or jammy yolk, once you figure out the perfect time\/power settings to get what you want. It also makes soft fluffy scrambled egg rounds.   For me, that cooker makes eggs just slightly smaller than the English muffin, and i cut my cheese so it doesn't go outside the edges of the English muffin and this helps set everything together without leaking. Always good results whether bacon, a split sausage, sausage patty, or just egg and cheese.  You might also want to look into a toastie maker! Only downside of this is that it's hard to find a deep enough one to fit a lot of filling.","human_ref_B":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","labels":0,"seconds_difference":9832.0,"score_ratio":1.2}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrmgki","c_root_id_B":"gyrxxsm","created_at_utc_A":1621472072,"created_at_utc_B":1621477851,"score_A":4,"score_B":6,"human_ref_A":"Like, a breakfast calzone","human_ref_B":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","labels":0,"seconds_difference":5779.0,"score_ratio":1.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrxxsm","c_root_id_B":"gyqorim","created_at_utc_A":1621477851,"created_at_utc_B":1621456459,"score_A":6,"score_B":3,"human_ref_A":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","human_ref_B":"Mini pita?","labels":1,"seconds_difference":21392.0,"score_ratio":2.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrqlxq","c_root_id_B":"gyrxxsm","created_at_utc_A":1621474176,"created_at_utc_B":1621477851,"score_A":3,"score_B":6,"human_ref_A":"You can wax paper wrap your sandwich after you make it.  Or try different and sturdier breads?  You could make a big  breakfast sausage , cheese, and potato empanada from pizza dough.  Serve with a softboiled egg to dip into to make more breakfasty","human_ref_B":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","labels":0,"seconds_difference":3675.0,"score_ratio":2.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrxxsm","c_root_id_B":"gyrslv7","created_at_utc_A":1621477851,"created_at_utc_B":1621475172,"score_A":6,"score_B":3,"human_ref_A":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","human_ref_B":"My mom has been mocked for this in the past but she will dig out the guts of a bagel and fill it with a scramble of eggs and sausage and cheese w peppers and onions.","labels":1,"seconds_difference":2679.0,"score_ratio":2.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrxxsm","c_root_id_B":"gyr53ft","created_at_utc_A":1621477851,"created_at_utc_B":1621463290,"score_A":6,"score_B":2,"human_ref_A":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","human_ref_B":"Maybe a adjaruli kachapuri? Throw some sausage in there? It\u2019s a Georgian cheese bread with an egg baked in.","labels":1,"seconds_difference":14561.0,"score_ratio":3.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrxxsm","c_root_id_B":"gyriefl","created_at_utc_A":1621477851,"created_at_utc_B":1621470026,"score_A":6,"score_B":2,"human_ref_A":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","human_ref_B":"Look up breakfast stromboli or calzone recipes. It wouldn't be terribly hard to make them single serving sized.  Or you could stuff the fillings into a roll that you have sliced an end off and pulled some of the bread out of.","labels":1,"seconds_difference":7825.0,"score_ratio":3.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrjz4i","c_root_id_B":"gyrxxsm","created_at_utc_A":1621470828,"created_at_utc_B":1621477851,"score_A":2,"score_B":6,"human_ref_A":"You don't need to hard scramble when making scrambled eggs for a sandwich. Just do a soft scramble and then bunch of the eggs when they're almost done so the outside sets and holds the eggs together.  I usually melt the cheese on the eggs while pressing down with the bun to get it to be the perfect size.","human_ref_B":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","labels":0,"seconds_difference":7023.0,"score_ratio":3.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrkf6r","c_root_id_B":"gyrxxsm","created_at_utc_A":1621471051,"created_at_utc_B":1621477851,"score_A":2,"score_B":6,"human_ref_A":"Look up Irish breakfast roll... Far superior","human_ref_B":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","labels":0,"seconds_difference":6800.0,"score_ratio":3.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrxxsm","c_root_id_B":"gyrnfqp","created_at_utc_A":1621477851,"created_at_utc_B":1621472564,"score_A":6,"score_B":2,"human_ref_A":"Can you provide any details and your past sandwiches that have given you trouble? Most importantly what kind of bread are you using? I'm having a hard time relating to the problem.","human_ref_B":"Look up kolache. May be what you are after.","labels":1,"seconds_difference":5287.0,"score_ratio":3.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqikkl","c_root_id_B":"gys4drf","created_at_utc_A":1621453842,"created_at_utc_B":1621481210,"score_A":4,"score_B":5,"human_ref_A":"If you're making your bread anyway, why not just make a dinner roll, hollow it out, and then put your filling, including cooked egg with runny yolk?","human_ref_B":"Where are you finding this frictionless bread you're using? None of the ingredients of a breakfast sandwich are slippery, I'm trying to think of how this becomes a problem lol. Melted cheese is basically glue for a sandwich.  Is it your grip? You have to close your fingers around **both** the top and bottom bun.","labels":0,"seconds_difference":27368.0,"score_ratio":1.25}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqikkl","c_root_id_B":"gyrec8p","created_at_utc_A":1621453842,"created_at_utc_B":1621467979,"score_A":4,"score_B":5,"human_ref_A":"If you're making your bread anyway, why not just make a dinner roll, hollow it out, and then put your filling, including cooked egg with runny yolk?","human_ref_B":"How about a breakfast bao?","labels":0,"seconds_difference":14137.0,"score_ratio":1.25}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqikkl","c_root_id_B":"gyref13","created_at_utc_A":1621453842,"created_at_utc_B":1621468019,"score_A":4,"score_B":5,"human_ref_A":"If you're making your bread anyway, why not just make a dinner roll, hollow it out, and then put your filling, including cooked egg with runny yolk?","human_ref_B":"What kind of bread are you currently using?  I also despise sandwich slippage, but have had very good results making English muffin breakfast sandwiches. The key is having your ingredients slightly smaller than the bread, or at least forward facing enough that when you hold it, the back half of the bread cups the ingredients nicely and allows the cheese to seal just inside the bread perimeter on that side facing away from you.  To get a custardy round egg, consider either using a egg ring on a pan, or a microwave egg poacher like this https:\/\/www.nordicware.com\/products\/2-cavity-egg-poacher\/ . It is 100% not a poached egg but you can get a perfectly round and sized egg with soft set whites with a cooked through or jammy yolk, once you figure out the perfect time\/power settings to get what you want. It also makes soft fluffy scrambled egg rounds.   For me, that cooker makes eggs just slightly smaller than the English muffin, and i cut my cheese so it doesn't go outside the edges of the English muffin and this helps set everything together without leaking. Always good results whether bacon, a split sausage, sausage patty, or just egg and cheese.  You might also want to look into a toastie maker! Only downside of this is that it's hard to find a deep enough one to fit a lot of filling.","labels":0,"seconds_difference":14177.0,"score_ratio":1.25}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrmgki","c_root_id_B":"gys4drf","created_at_utc_A":1621472072,"created_at_utc_B":1621481210,"score_A":4,"score_B":5,"human_ref_A":"Like, a breakfast calzone","human_ref_B":"Where are you finding this frictionless bread you're using? None of the ingredients of a breakfast sandwich are slippery, I'm trying to think of how this becomes a problem lol. Melted cheese is basically glue for a sandwich.  Is it your grip? You have to close your fingers around **both** the top and bottom bun.","labels":0,"seconds_difference":9138.0,"score_ratio":1.25}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gys4drf","c_root_id_B":"gyqorim","created_at_utc_A":1621481210,"created_at_utc_B":1621456459,"score_A":5,"score_B":3,"human_ref_A":"Where are you finding this frictionless bread you're using? None of the ingredients of a breakfast sandwich are slippery, I'm trying to think of how this becomes a problem lol. Melted cheese is basically glue for a sandwich.  Is it your grip? You have to close your fingers around **both** the top and bottom bun.","human_ref_B":"Mini pita?","labels":1,"seconds_difference":24751.0,"score_ratio":1.6666666667}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gys4drf","c_root_id_B":"gyrqlxq","created_at_utc_A":1621481210,"created_at_utc_B":1621474176,"score_A":5,"score_B":3,"human_ref_A":"Where are you finding this frictionless bread you're using? None of the ingredients of a breakfast sandwich are slippery, I'm trying to think of how this becomes a problem lol. Melted cheese is basically glue for a sandwich.  Is it your grip? You have to close your fingers around **both** the top and bottom bun.","human_ref_B":"You can wax paper wrap your sandwich after you make it.  Or try different and sturdier breads?  You could make a big  breakfast sausage , cheese, and potato empanada from pizza dough.  Serve with a softboiled egg to dip into to make more breakfasty","labels":1,"seconds_difference":7034.0,"score_ratio":1.6666666667}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrslv7","c_root_id_B":"gys4drf","created_at_utc_A":1621475172,"created_at_utc_B":1621481210,"score_A":3,"score_B":5,"human_ref_A":"My mom has been mocked for this in the past but she will dig out the guts of a bagel and fill it with a scramble of eggs and sausage and cheese w peppers and onions.","human_ref_B":"Where are you finding this frictionless bread you're using? None of the ingredients of a breakfast sandwich are slippery, I'm trying to think of how this becomes a problem lol. Melted cheese is basically glue for a sandwich.  Is it your grip? You have to close your fingers around **both** the top and bottom bun.","labels":0,"seconds_difference":6038.0,"score_ratio":1.6666666667}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyr53ft","c_root_id_B":"gys4drf","created_at_utc_A":1621463290,"created_at_utc_B":1621481210,"score_A":2,"score_B":5,"human_ref_A":"Maybe a adjaruli kachapuri? Throw some sausage in there? It\u2019s a Georgian cheese bread with an egg baked in.","human_ref_B":"Where are you finding this frictionless bread you're using? None of the ingredients of a breakfast sandwich are slippery, I'm trying to think of how this becomes a problem lol. Melted cheese is basically glue for a sandwich.  Is it your grip? You have to close your fingers around **both** the top and bottom bun.","labels":0,"seconds_difference":17920.0,"score_ratio":2.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyriefl","c_root_id_B":"gys4drf","created_at_utc_A":1621470026,"created_at_utc_B":1621481210,"score_A":2,"score_B":5,"human_ref_A":"Look up breakfast stromboli or calzone recipes. It wouldn't be terribly hard to make them single serving sized.  Or you could stuff the fillings into a roll that you have sliced an end off and pulled some of the bread out of.","human_ref_B":"Where are you finding this frictionless bread you're using? None of the ingredients of a breakfast sandwich are slippery, I'm trying to think of how this becomes a problem lol. Melted cheese is basically glue for a sandwich.  Is it your grip? You have to close your fingers around **both** the top and bottom bun.","labels":0,"seconds_difference":11184.0,"score_ratio":2.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gys4drf","c_root_id_B":"gyrjz4i","created_at_utc_A":1621481210,"created_at_utc_B":1621470828,"score_A":5,"score_B":2,"human_ref_A":"Where are you finding this frictionless bread you're using? None of the ingredients of a breakfast sandwich are slippery, I'm trying to think of how this becomes a problem lol. Melted cheese is basically glue for a sandwich.  Is it your grip? You have to close your fingers around **both** the top and bottom bun.","human_ref_B":"You don't need to hard scramble when making scrambled eggs for a sandwich. Just do a soft scramble and then bunch of the eggs when they're almost done so the outside sets and holds the eggs together.  I usually melt the cheese on the eggs while pressing down with the bun to get it to be the perfect size.","labels":1,"seconds_difference":10382.0,"score_ratio":2.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrkf6r","c_root_id_B":"gys4drf","created_at_utc_A":1621471051,"created_at_utc_B":1621481210,"score_A":2,"score_B":5,"human_ref_A":"Look up Irish breakfast roll... Far superior","human_ref_B":"Where are you finding this frictionless bread you're using? None of the ingredients of a breakfast sandwich are slippery, I'm trying to think of how this becomes a problem lol. Melted cheese is basically glue for a sandwich.  Is it your grip? You have to close your fingers around **both** the top and bottom bun.","labels":0,"seconds_difference":10159.0,"score_ratio":2.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gys4drf","c_root_id_B":"gyrnfqp","created_at_utc_A":1621481210,"created_at_utc_B":1621472564,"score_A":5,"score_B":2,"human_ref_A":"Where are you finding this frictionless bread you're using? None of the ingredients of a breakfast sandwich are slippery, I'm trying to think of how this becomes a problem lol. Melted cheese is basically glue for a sandwich.  Is it your grip? You have to close your fingers around **both** the top and bottom bun.","human_ref_B":"Look up kolache. May be what you are after.","labels":1,"seconds_difference":8646.0,"score_ratio":2.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrec8p","c_root_id_B":"gyqorim","created_at_utc_A":1621467979,"created_at_utc_B":1621456459,"score_A":5,"score_B":3,"human_ref_A":"How about a breakfast bao?","human_ref_B":"Mini pita?","labels":1,"seconds_difference":11520.0,"score_ratio":1.6666666667}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyr53ft","c_root_id_B":"gyrec8p","created_at_utc_A":1621463290,"created_at_utc_B":1621467979,"score_A":2,"score_B":5,"human_ref_A":"Maybe a adjaruli kachapuri? Throw some sausage in there? It\u2019s a Georgian cheese bread with an egg baked in.","human_ref_B":"How about a breakfast bao?","labels":0,"seconds_difference":4689.0,"score_ratio":2.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyqorim","c_root_id_B":"gyref13","created_at_utc_A":1621456459,"created_at_utc_B":1621468019,"score_A":3,"score_B":5,"human_ref_A":"Mini pita?","human_ref_B":"What kind of bread are you currently using?  I also despise sandwich slippage, but have had very good results making English muffin breakfast sandwiches. The key is having your ingredients slightly smaller than the bread, or at least forward facing enough that when you hold it, the back half of the bread cups the ingredients nicely and allows the cheese to seal just inside the bread perimeter on that side facing away from you.  To get a custardy round egg, consider either using a egg ring on a pan, or a microwave egg poacher like this https:\/\/www.nordicware.com\/products\/2-cavity-egg-poacher\/ . It is 100% not a poached egg but you can get a perfectly round and sized egg with soft set whites with a cooked through or jammy yolk, once you figure out the perfect time\/power settings to get what you want. It also makes soft fluffy scrambled egg rounds.   For me, that cooker makes eggs just slightly smaller than the English muffin, and i cut my cheese so it doesn't go outside the edges of the English muffin and this helps set everything together without leaking. Always good results whether bacon, a split sausage, sausage patty, or just egg and cheese.  You might also want to look into a toastie maker! Only downside of this is that it's hard to find a deep enough one to fit a lot of filling.","labels":0,"seconds_difference":11560.0,"score_ratio":1.6666666667}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyref13","c_root_id_B":"gyr53ft","created_at_utc_A":1621468019,"created_at_utc_B":1621463290,"score_A":5,"score_B":2,"human_ref_A":"What kind of bread are you currently using?  I also despise sandwich slippage, but have had very good results making English muffin breakfast sandwiches. The key is having your ingredients slightly smaller than the bread, or at least forward facing enough that when you hold it, the back half of the bread cups the ingredients nicely and allows the cheese to seal just inside the bread perimeter on that side facing away from you.  To get a custardy round egg, consider either using a egg ring on a pan, or a microwave egg poacher like this https:\/\/www.nordicware.com\/products\/2-cavity-egg-poacher\/ . It is 100% not a poached egg but you can get a perfectly round and sized egg with soft set whites with a cooked through or jammy yolk, once you figure out the perfect time\/power settings to get what you want. It also makes soft fluffy scrambled egg rounds.   For me, that cooker makes eggs just slightly smaller than the English muffin, and i cut my cheese so it doesn't go outside the edges of the English muffin and this helps set everything together without leaking. Always good results whether bacon, a split sausage, sausage patty, or just egg and cheese.  You might also want to look into a toastie maker! Only downside of this is that it's hard to find a deep enough one to fit a lot of filling.","human_ref_B":"Maybe a adjaruli kachapuri? Throw some sausage in there? It\u2019s a Georgian cheese bread with an egg baked in.","labels":1,"seconds_difference":4729.0,"score_ratio":2.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrmgki","c_root_id_B":"gyqorim","created_at_utc_A":1621472072,"created_at_utc_B":1621456459,"score_A":4,"score_B":3,"human_ref_A":"Like, a breakfast calzone","human_ref_B":"Mini pita?","labels":1,"seconds_difference":15613.0,"score_ratio":1.3333333333}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrmgki","c_root_id_B":"gyr53ft","created_at_utc_A":1621472072,"created_at_utc_B":1621463290,"score_A":4,"score_B":2,"human_ref_A":"Like, a breakfast calzone","human_ref_B":"Maybe a adjaruli kachapuri? Throw some sausage in there? It\u2019s a Georgian cheese bread with an egg baked in.","labels":1,"seconds_difference":8782.0,"score_ratio":2.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrmgki","c_root_id_B":"gyriefl","created_at_utc_A":1621472072,"created_at_utc_B":1621470026,"score_A":4,"score_B":2,"human_ref_A":"Like, a breakfast calzone","human_ref_B":"Look up breakfast stromboli or calzone recipes. It wouldn't be terribly hard to make them single serving sized.  Or you could stuff the fillings into a roll that you have sliced an end off and pulled some of the bread out of.","labels":1,"seconds_difference":2046.0,"score_ratio":2.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrjz4i","c_root_id_B":"gyrmgki","created_at_utc_A":1621470828,"created_at_utc_B":1621472072,"score_A":2,"score_B":4,"human_ref_A":"You don't need to hard scramble when making scrambled eggs for a sandwich. Just do a soft scramble and then bunch of the eggs when they're almost done so the outside sets and holds the eggs together.  I usually melt the cheese on the eggs while pressing down with the bun to get it to be the perfect size.","human_ref_B":"Like, a breakfast calzone","labels":0,"seconds_difference":1244.0,"score_ratio":2.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrmgki","c_root_id_B":"gyrkf6r","created_at_utc_A":1621472072,"created_at_utc_B":1621471051,"score_A":4,"score_B":2,"human_ref_A":"Like, a breakfast calzone","human_ref_B":"Look up Irish breakfast roll... Far superior","labels":1,"seconds_difference":1021.0,"score_ratio":2.0}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyr53ft","c_root_id_B":"gyrqlxq","created_at_utc_A":1621463290,"created_at_utc_B":1621474176,"score_A":2,"score_B":3,"human_ref_A":"Maybe a adjaruli kachapuri? Throw some sausage in there? It\u2019s a Georgian cheese bread with an egg baked in.","human_ref_B":"You can wax paper wrap your sandwich after you make it.  Or try different and sturdier breads?  You could make a big  breakfast sausage , cheese, and potato empanada from pizza dough.  Serve with a softboiled egg to dip into to make more breakfasty","labels":0,"seconds_difference":10886.0,"score_ratio":1.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyriefl","c_root_id_B":"gyrqlxq","created_at_utc_A":1621470026,"created_at_utc_B":1621474176,"score_A":2,"score_B":3,"human_ref_A":"Look up breakfast stromboli or calzone recipes. It wouldn't be terribly hard to make them single serving sized.  Or you could stuff the fillings into a roll that you have sliced an end off and pulled some of the bread out of.","human_ref_B":"You can wax paper wrap your sandwich after you make it.  Or try different and sturdier breads?  You could make a big  breakfast sausage , cheese, and potato empanada from pizza dough.  Serve with a softboiled egg to dip into to make more breakfasty","labels":0,"seconds_difference":4150.0,"score_ratio":1.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrqlxq","c_root_id_B":"gyrjz4i","created_at_utc_A":1621474176,"created_at_utc_B":1621470828,"score_A":3,"score_B":2,"human_ref_A":"You can wax paper wrap your sandwich after you make it.  Or try different and sturdier breads?  You could make a big  breakfast sausage , cheese, and potato empanada from pizza dough.  Serve with a softboiled egg to dip into to make more breakfasty","human_ref_B":"You don't need to hard scramble when making scrambled eggs for a sandwich. Just do a soft scramble and then bunch of the eggs when they're almost done so the outside sets and holds the eggs together.  I usually melt the cheese on the eggs while pressing down with the bun to get it to be the perfect size.","labels":1,"seconds_difference":3348.0,"score_ratio":1.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrkf6r","c_root_id_B":"gyrqlxq","created_at_utc_A":1621471051,"created_at_utc_B":1621474176,"score_A":2,"score_B":3,"human_ref_A":"Look up Irish breakfast roll... Far superior","human_ref_B":"You can wax paper wrap your sandwich after you make it.  Or try different and sturdier breads?  You could make a big  breakfast sausage , cheese, and potato empanada from pizza dough.  Serve with a softboiled egg to dip into to make more breakfasty","labels":0,"seconds_difference":3125.0,"score_ratio":1.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrnfqp","c_root_id_B":"gyrqlxq","created_at_utc_A":1621472564,"created_at_utc_B":1621474176,"score_A":2,"score_B":3,"human_ref_A":"Look up kolache. May be what you are after.","human_ref_B":"You can wax paper wrap your sandwich after you make it.  Or try different and sturdier breads?  You could make a big  breakfast sausage , cheese, and potato empanada from pizza dough.  Serve with a softboiled egg to dip into to make more breakfasty","labels":0,"seconds_difference":1612.0,"score_ratio":1.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrslv7","c_root_id_B":"gyr53ft","created_at_utc_A":1621475172,"created_at_utc_B":1621463290,"score_A":3,"score_B":2,"human_ref_A":"My mom has been mocked for this in the past but she will dig out the guts of a bagel and fill it with a scramble of eggs and sausage and cheese w peppers and onions.","human_ref_B":"Maybe a adjaruli kachapuri? Throw some sausage in there? It\u2019s a Georgian cheese bread with an egg baked in.","labels":1,"seconds_difference":11882.0,"score_ratio":1.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrslv7","c_root_id_B":"gyriefl","created_at_utc_A":1621475172,"created_at_utc_B":1621470026,"score_A":3,"score_B":2,"human_ref_A":"My mom has been mocked for this in the past but she will dig out the guts of a bagel and fill it with a scramble of eggs and sausage and cheese w peppers and onions.","human_ref_B":"Look up breakfast stromboli or calzone recipes. It wouldn't be terribly hard to make them single serving sized.  Or you could stuff the fillings into a roll that you have sliced an end off and pulled some of the bread out of.","labels":1,"seconds_difference":5146.0,"score_ratio":1.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrslv7","c_root_id_B":"gyrjz4i","created_at_utc_A":1621475172,"created_at_utc_B":1621470828,"score_A":3,"score_B":2,"human_ref_A":"My mom has been mocked for this in the past but she will dig out the guts of a bagel and fill it with a scramble of eggs and sausage and cheese w peppers and onions.","human_ref_B":"You don't need to hard scramble when making scrambled eggs for a sandwich. Just do a soft scramble and then bunch of the eggs when they're almost done so the outside sets and holds the eggs together.  I usually melt the cheese on the eggs while pressing down with the bun to get it to be the perfect size.","labels":1,"seconds_difference":4344.0,"score_ratio":1.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrkf6r","c_root_id_B":"gyrslv7","created_at_utc_A":1621471051,"created_at_utc_B":1621475172,"score_A":2,"score_B":3,"human_ref_A":"Look up Irish breakfast roll... Far superior","human_ref_B":"My mom has been mocked for this in the past but she will dig out the guts of a bagel and fill it with a scramble of eggs and sausage and cheese w peppers and onions.","labels":0,"seconds_difference":4121.0,"score_ratio":1.5}
{"post_id":"ngcqh5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Breakfast Sandwich Abomination Please keep an open mind while I lay out my breakfast conundrum...  I love breakfast sandwiches, but absolutely despise the structural integrity of most of them. Cheese obviously helps keep the sandwich together , but it only goes so far.   I\u2019m wondering if there\u2019s a viable way to have the meat, cheese, and egg elements assembled in a raw dough to prevent sandwich slippage? This sounds eerily similar to a breakfast style hot pocket, but I\u2019d like to refrain from hard scrambled eggs and instead get a soft baked egg that will still be slightly runny after it\u2019s time in the oven.   Would it be a crime against nature to freeze an egg, peel it, then add it into the center or a bread dough to bake? Could a biscuit dough work? Would soft boiling said egg be a potential work around?   I\u2019m a simple man who just wants a runny breakfast sandwich, without the frustration of my top bun sliding away from my bottom bun. Please help, Reddit.","c_root_id_A":"gyrslv7","c_root_id_B":"gyrnfqp","created_at_utc_A":1621475172,"created_at_utc_B":1621472564,"score_A":3,"score_B":2,"human_ref_A":"My mom has been mocked for this in the past but she will dig out the guts of a bagel and fill it with a scramble of eggs and sausage and cheese w peppers and onions.","human_ref_B":"Look up kolache. May be what you are after.","labels":1,"seconds_difference":2608.0,"score_ratio":1.5}
{"post_id":"qevzin","domain":"askculinary_test","upvote_ratio":0.82,"history":"I soaked double the amount of rice needed - whats the best way to store it? I was going to make koji and soaked 6 cups of short grain rice overnight. This morning, I realized I only needed 3 cups. Is there a good way to store the rice now that it's been soaked, or do I have to cook it today?","c_root_id_A":"hhwaxoi","c_root_id_B":"hhvphz6","created_at_utc_A":1635103115,"created_at_utc_B":1635094526,"score_A":8,"score_B":6,"human_ref_A":"Cook it and freeze it. Reheats well","human_ref_B":"If your end goal is porridge or koji, freezing will work just fine.  You won\u2019t be able to use it as grain easily, but I would be willing to try it in fried rice after a careful cook and cool","labels":1,"seconds_difference":8589.0,"score_ratio":1.3333333333}
{"post_id":"qevzin","domain":"askculinary_test","upvote_ratio":0.82,"history":"I soaked double the amount of rice needed - whats the best way to store it? I was going to make koji and soaked 6 cups of short grain rice overnight. This morning, I realized I only needed 3 cups. Is there a good way to store the rice now that it's been soaked, or do I have to cook it today?","c_root_id_A":"hhw0jpd","c_root_id_B":"hhwaxoi","created_at_utc_A":1635098976,"created_at_utc_B":1635103115,"score_A":3,"score_B":8,"human_ref_A":"You can also make horchata drink with it.","human_ref_B":"Cook it and freeze it. Reheats well","labels":0,"seconds_difference":4139.0,"score_ratio":2.6666666667}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3ra1m","c_root_id_B":"ix3obg7","created_at_utc_A":1668956926,"created_at_utc_B":1668955569,"score_A":93,"score_B":28,"human_ref_A":"My family makes a salad with mixed greens, orange and grape fruit slices, almond slivers and dried cranberries. Make a simple vinaigrette using the juices from the sliced citrus and it\u2019s good to go.","human_ref_B":"Jeweled wild rice would be very pretty on the plate and add some color.","labels":1,"seconds_difference":1357.0,"score_ratio":3.3214285714}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3ra1m","c_root_id_B":"ix3pv26","created_at_utc_A":1668956926,"created_at_utc_B":1668956282,"score_A":93,"score_B":26,"human_ref_A":"My family makes a salad with mixed greens, orange and grape fruit slices, almond slivers and dried cranberries. Make a simple vinaigrette using the juices from the sliced citrus and it\u2019s good to go.","human_ref_B":"I think you answered your question.  A butternut squash soup before beurre blanc fish, wild rice and broccolini sounds fantastic.   I think I know what I\u2019m doing for dinner tonight!    My only alteration would be to skip the potatoes for the wild rice.","labels":1,"seconds_difference":644.0,"score_ratio":3.5769230769}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3nakz","c_root_id_B":"ix3ra1m","created_at_utc_A":1668955083,"created_at_utc_B":1668956926,"score_A":13,"score_B":93,"human_ref_A":"All your ideas make sense","human_ref_B":"My family makes a salad with mixed greens, orange and grape fruit slices, almond slivers and dried cranberries. Make a simple vinaigrette using the juices from the sliced citrus and it\u2019s good to go.","labels":0,"seconds_difference":1843.0,"score_ratio":7.1538461538}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3wtn9","c_root_id_B":"ix3obg7","created_at_utc_A":1668959430,"created_at_utc_B":1668955569,"score_A":71,"score_B":28,"human_ref_A":"Needs something crunchy  Croutons on a salad or wild mushroom tart","human_ref_B":"Jeweled wild rice would be very pretty on the plate and add some color.","labels":1,"seconds_difference":3861.0,"score_ratio":2.5357142857}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3wtn9","c_root_id_B":"ix3pv26","created_at_utc_A":1668959430,"created_at_utc_B":1668956282,"score_A":71,"score_B":26,"human_ref_A":"Needs something crunchy  Croutons on a salad or wild mushroom tart","human_ref_B":"I think you answered your question.  A butternut squash soup before beurre blanc fish, wild rice and broccolini sounds fantastic.   I think I know what I\u2019m doing for dinner tonight!    My only alteration would be to skip the potatoes for the wild rice.","labels":1,"seconds_difference":3148.0,"score_ratio":2.7307692308}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3nakz","c_root_id_B":"ix3wtn9","created_at_utc_A":1668955083,"created_at_utc_B":1668959430,"score_A":13,"score_B":71,"human_ref_A":"All your ideas make sense","human_ref_B":"Needs something crunchy  Croutons on a salad or wild mushroom tart","labels":0,"seconds_difference":4347.0,"score_ratio":5.4615384615}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3takw","c_root_id_B":"ix3wtn9","created_at_utc_A":1668957851,"created_at_utc_B":1668959430,"score_A":5,"score_B":71,"human_ref_A":"Those make sense, but you can never go wrong with a blue cheese, bacon wrapped date.  These are a winner every time.","human_ref_B":"Needs something crunchy  Croutons on a salad or wild mushroom tart","labels":0,"seconds_difference":1579.0,"score_ratio":14.2}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3ry06","c_root_id_B":"ix3wtn9","created_at_utc_A":1668957231,"created_at_utc_B":1668959430,"score_A":3,"score_B":71,"human_ref_A":"Think you\u2019ve got it pretty much spot on, depending on weather and mood salad or soup sounds great.   In case you\u2019ve got time on your hands and want to focus on your fish entree, may I suggest oven baking both the broccolini and potatoes. Just toss them on a lined backing tray, coat with olive oil and season to your liking (lemon, thyme, salt, pepper would probably be easiest) and leave in the oven until crispy","human_ref_B":"Needs something crunchy  Croutons on a salad or wild mushroom tart","labels":0,"seconds_difference":2199.0,"score_ratio":23.6666666667}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3wtn9","c_root_id_B":"ix3sxm2","created_at_utc_A":1668959430,"created_at_utc_B":1668957691,"score_A":71,"score_B":3,"human_ref_A":"Needs something crunchy  Croutons on a salad or wild mushroom tart","human_ref_B":"Crudite with aioli or a bagna cauda dip.","labels":1,"seconds_difference":1739.0,"score_ratio":23.6666666667}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3obg7","c_root_id_B":"ix3nakz","created_at_utc_A":1668955569,"created_at_utc_B":1668955083,"score_A":28,"score_B":13,"human_ref_A":"Jeweled wild rice would be very pretty on the plate and add some color.","human_ref_B":"All your ideas make sense","labels":1,"seconds_difference":486.0,"score_ratio":2.1538461538}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix404y7","c_root_id_B":"ix48e7s","created_at_utc_A":1668960825,"created_at_utc_B":1668964239,"score_A":15,"score_B":25,"human_ref_A":"Oysters in the shell with shallot vinaigrette","human_ref_B":"Since you already have green veggies with the entree,  I think soup would be a great appetizer.   I've been making creamy carrot ginger soup lately and it's super good and easy to prepare","labels":0,"seconds_difference":3414.0,"score_ratio":1.6666666667}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix48e7s","c_root_id_B":"ix3nakz","created_at_utc_A":1668964239,"created_at_utc_B":1668955083,"score_A":25,"score_B":13,"human_ref_A":"Since you already have green veggies with the entree,  I think soup would be a great appetizer.   I've been making creamy carrot ginger soup lately and it's super good and easy to prepare","human_ref_B":"All your ideas make sense","labels":1,"seconds_difference":9156.0,"score_ratio":1.9230769231}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix48e7s","c_root_id_B":"ix3takw","created_at_utc_A":1668964239,"created_at_utc_B":1668957851,"score_A":25,"score_B":5,"human_ref_A":"Since you already have green veggies with the entree,  I think soup would be a great appetizer.   I've been making creamy carrot ginger soup lately and it's super good and easy to prepare","human_ref_B":"Those make sense, but you can never go wrong with a blue cheese, bacon wrapped date.  These are a winner every time.","labels":1,"seconds_difference":6388.0,"score_ratio":5.0}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix48e7s","c_root_id_B":"ix3ycmz","created_at_utc_A":1668964239,"created_at_utc_B":1668960092,"score_A":25,"score_B":5,"human_ref_A":"Since you already have green veggies with the entree,  I think soup would be a great appetizer.   I've been making creamy carrot ginger soup lately and it's super good and easy to prepare","human_ref_B":"I'd go salad -  warmly spiced soup seems at odds with a lovely light fish.","labels":1,"seconds_difference":4147.0,"score_ratio":5.0}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix48e7s","c_root_id_B":"ix3ry06","created_at_utc_A":1668964239,"created_at_utc_B":1668957231,"score_A":25,"score_B":3,"human_ref_A":"Since you already have green veggies with the entree,  I think soup would be a great appetizer.   I've been making creamy carrot ginger soup lately and it's super good and easy to prepare","human_ref_B":"Think you\u2019ve got it pretty much spot on, depending on weather and mood salad or soup sounds great.   In case you\u2019ve got time on your hands and want to focus on your fish entree, may I suggest oven baking both the broccolini and potatoes. Just toss them on a lined backing tray, coat with olive oil and season to your liking (lemon, thyme, salt, pepper would probably be easiest) and leave in the oven until crispy","labels":1,"seconds_difference":7008.0,"score_ratio":8.3333333333}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3sxm2","c_root_id_B":"ix48e7s","created_at_utc_A":1668957691,"created_at_utc_B":1668964239,"score_A":3,"score_B":25,"human_ref_A":"Crudite with aioli or a bagna cauda dip.","human_ref_B":"Since you already have green veggies with the entree,  I think soup would be a great appetizer.   I've been making creamy carrot ginger soup lately and it's super good and easy to prepare","labels":0,"seconds_difference":6548.0,"score_ratio":8.3333333333}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3nakz","c_root_id_B":"ix3pv26","created_at_utc_A":1668955083,"created_at_utc_B":1668956282,"score_A":13,"score_B":26,"human_ref_A":"All your ideas make sense","human_ref_B":"I think you answered your question.  A butternut squash soup before beurre blanc fish, wild rice and broccolini sounds fantastic.   I think I know what I\u2019m doing for dinner tonight!    My only alteration would be to skip the potatoes for the wild rice.","labels":0,"seconds_difference":1199.0,"score_ratio":2.0}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix404y7","c_root_id_B":"ix3nakz","created_at_utc_A":1668960825,"created_at_utc_B":1668955083,"score_A":15,"score_B":13,"human_ref_A":"Oysters in the shell with shallot vinaigrette","human_ref_B":"All your ideas make sense","labels":1,"seconds_difference":5742.0,"score_ratio":1.1538461538}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3takw","c_root_id_B":"ix404y7","created_at_utc_A":1668957851,"created_at_utc_B":1668960825,"score_A":5,"score_B":15,"human_ref_A":"Those make sense, but you can never go wrong with a blue cheese, bacon wrapped date.  These are a winner every time.","human_ref_B":"Oysters in the shell with shallot vinaigrette","labels":0,"seconds_difference":2974.0,"score_ratio":3.0}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3ycmz","c_root_id_B":"ix404y7","created_at_utc_A":1668960092,"created_at_utc_B":1668960825,"score_A":5,"score_B":15,"human_ref_A":"I'd go salad -  warmly spiced soup seems at odds with a lovely light fish.","human_ref_B":"Oysters in the shell with shallot vinaigrette","labels":0,"seconds_difference":733.0,"score_ratio":3.0}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3ry06","c_root_id_B":"ix404y7","created_at_utc_A":1668957231,"created_at_utc_B":1668960825,"score_A":3,"score_B":15,"human_ref_A":"Think you\u2019ve got it pretty much spot on, depending on weather and mood salad or soup sounds great.   In case you\u2019ve got time on your hands and want to focus on your fish entree, may I suggest oven baking both the broccolini and potatoes. Just toss them on a lined backing tray, coat with olive oil and season to your liking (lemon, thyme, salt, pepper would probably be easiest) and leave in the oven until crispy","human_ref_B":"Oysters in the shell with shallot vinaigrette","labels":0,"seconds_difference":3594.0,"score_ratio":5.0}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3sxm2","c_root_id_B":"ix404y7","created_at_utc_A":1668957691,"created_at_utc_B":1668960825,"score_A":3,"score_B":15,"human_ref_A":"Crudite with aioli or a bagna cauda dip.","human_ref_B":"Oysters in the shell with shallot vinaigrette","labels":0,"seconds_difference":3134.0,"score_ratio":5.0}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix4pio1","c_root_id_B":"ix3nakz","created_at_utc_A":1668971064,"created_at_utc_B":1668955083,"score_A":15,"score_B":13,"human_ref_A":"Salad: Arugula, roasted beet, goat cheese, candied pecans. Lemon vinaigrette","human_ref_B":"All your ideas make sense","labels":1,"seconds_difference":15981.0,"score_ratio":1.1538461538}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix4pio1","c_root_id_B":"ix3takw","created_at_utc_A":1668971064,"created_at_utc_B":1668957851,"score_A":15,"score_B":5,"human_ref_A":"Salad: Arugula, roasted beet, goat cheese, candied pecans. Lemon vinaigrette","human_ref_B":"Those make sense, but you can never go wrong with a blue cheese, bacon wrapped date.  These are a winner every time.","labels":1,"seconds_difference":13213.0,"score_ratio":3.0}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3ycmz","c_root_id_B":"ix4pio1","created_at_utc_A":1668960092,"created_at_utc_B":1668971064,"score_A":5,"score_B":15,"human_ref_A":"I'd go salad -  warmly spiced soup seems at odds with a lovely light fish.","human_ref_B":"Salad: Arugula, roasted beet, goat cheese, candied pecans. Lemon vinaigrette","labels":0,"seconds_difference":10972.0,"score_ratio":3.0}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix4pio1","c_root_id_B":"ix3ry06","created_at_utc_A":1668971064,"created_at_utc_B":1668957231,"score_A":15,"score_B":3,"human_ref_A":"Salad: Arugula, roasted beet, goat cheese, candied pecans. Lemon vinaigrette","human_ref_B":"Think you\u2019ve got it pretty much spot on, depending on weather and mood salad or soup sounds great.   In case you\u2019ve got time on your hands and want to focus on your fish entree, may I suggest oven baking both the broccolini and potatoes. Just toss them on a lined backing tray, coat with olive oil and season to your liking (lemon, thyme, salt, pepper would probably be easiest) and leave in the oven until crispy","labels":1,"seconds_difference":13833.0,"score_ratio":5.0}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix4pio1","c_root_id_B":"ix3sxm2","created_at_utc_A":1668971064,"created_at_utc_B":1668957691,"score_A":15,"score_B":3,"human_ref_A":"Salad: Arugula, roasted beet, goat cheese, candied pecans. Lemon vinaigrette","human_ref_B":"Crudite with aioli or a bagna cauda dip.","labels":1,"seconds_difference":13373.0,"score_ratio":5.0}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3ry06","c_root_id_B":"ix3takw","created_at_utc_A":1668957231,"created_at_utc_B":1668957851,"score_A":3,"score_B":5,"human_ref_A":"Think you\u2019ve got it pretty much spot on, depending on weather and mood salad or soup sounds great.   In case you\u2019ve got time on your hands and want to focus on your fish entree, may I suggest oven baking both the broccolini and potatoes. Just toss them on a lined backing tray, coat with olive oil and season to your liking (lemon, thyme, salt, pepper would probably be easiest) and leave in the oven until crispy","human_ref_B":"Those make sense, but you can never go wrong with a blue cheese, bacon wrapped date.  These are a winner every time.","labels":0,"seconds_difference":620.0,"score_ratio":1.6666666667}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3takw","c_root_id_B":"ix3sxm2","created_at_utc_A":1668957851,"created_at_utc_B":1668957691,"score_A":5,"score_B":3,"human_ref_A":"Those make sense, but you can never go wrong with a blue cheese, bacon wrapped date.  These are a winner every time.","human_ref_B":"Crudite with aioli or a bagna cauda dip.","labels":1,"seconds_difference":160.0,"score_ratio":1.6666666667}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3ry06","c_root_id_B":"ix3ycmz","created_at_utc_A":1668957231,"created_at_utc_B":1668960092,"score_A":3,"score_B":5,"human_ref_A":"Think you\u2019ve got it pretty much spot on, depending on weather and mood salad or soup sounds great.   In case you\u2019ve got time on your hands and want to focus on your fish entree, may I suggest oven baking both the broccolini and potatoes. Just toss them on a lined backing tray, coat with olive oil and season to your liking (lemon, thyme, salt, pepper would probably be easiest) and leave in the oven until crispy","human_ref_B":"I'd go salad -  warmly spiced soup seems at odds with a lovely light fish.","labels":0,"seconds_difference":2861.0,"score_ratio":1.6666666667}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix3ycmz","c_root_id_B":"ix3sxm2","created_at_utc_A":1668960092,"created_at_utc_B":1668957691,"score_A":5,"score_B":3,"human_ref_A":"I'd go salad -  warmly spiced soup seems at odds with a lovely light fish.","human_ref_B":"Crudite with aioli or a bagna cauda dip.","labels":1,"seconds_difference":2401.0,"score_ratio":1.6666666667}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix58fd9","c_root_id_B":"ix4vrdq","created_at_utc_A":1668978506,"created_at_utc_B":1668973551,"score_A":3,"score_B":2,"human_ref_A":"Rice sounds great along with it all I would do maybe a vichyssoise soup as an app! Traditionally it\u2019s served cold but I used to work at a highly regarded inn and our chefs would serve a warm vichyssoise in the wintertime with a burreblanc fish entree!","human_ref_B":"Roasted beet salad with citrus vinaigrette","labels":1,"seconds_difference":4955.0,"score_ratio":1.5}
{"post_id":"z05ktx","domain":"askculinary_test","upvote_ratio":0.92,"history":"What would be a good appetizer to serve ahead of an entree of white fish with beurre blanc, potatoes, and broccolini? Wondering what would be a good seasonal appetizer (I'm in the U.S., if that helps in terms of produce). Maybe a warmly spiced butternut squash soup? Or some kind of salad?  Also -- would plating some wild rice with the fish with beurre blanc and veggies be overkill or would that go nicely together?","c_root_id_A":"ix52uyn","c_root_id_B":"ix58fd9","created_at_utc_A":1668976338,"created_at_utc_B":1668978506,"score_A":2,"score_B":3,"human_ref_A":"I would go for a hot soup, one that isnt too heavy. Something with a focus on the broth.","human_ref_B":"Rice sounds great along with it all I would do maybe a vichyssoise soup as an app! Traditionally it\u2019s served cold but I used to work at a highly regarded inn and our chefs would serve a warm vichyssoise in the wintertime with a burreblanc fish entree!","labels":0,"seconds_difference":2168.0,"score_ratio":1.5}
{"post_id":"ljtgwx","domain":"askculinary_test","upvote_ratio":0.91,"history":"Burrito instructions: melt plastic in your oven I just walked into the kitchen to the strong smell of burning plastic, and opened the oven to see 3 individually wrapped burritos on a baking sheet, still in their plastic. The plastic was beginning to smoke quite a bit but somehow hadn't melted yet.  As I shuffle the smoking pan out the back door I yelled to my roommate and starting ridiculing her dumb move.    She replied that she followed the instructions and I assumed she was mistaken.  [But after the plastic cooled a bit I was proven wrong](El Monterey instructions https:\/\/imgur.com\/gallery\/t6B1sE5)  I was stunned that those are the actual instructions. At that point I felt bad for making fun of her, and apologized.   But now we're wondering how tf the instructions tell you to fill your kitchen with the smell of burning plastic.  On one hand, the plastic did hold up very well to the heat of the oven so it might be meant for baking.   On the other hand, the amount of smoke and coming off the outside of the packaging is unbearable. There was no residue on the packaging before we started baking.  Did Monterey copy\/paste from the microwave instructions section and not realize the issue?  If it's a misprint we're gonna have to find something else for lunch","c_root_id_A":"gnhc0vs","c_root_id_B":"gngz3bh","created_at_utc_A":1613347509,"created_at_utc_B":1613340374,"score_A":7,"score_B":5,"human_ref_A":"That's just a horribly designed product. Even if it work not smoke up, cooking at those temperatures in plastic is a horrible idea","human_ref_B":"See https:\/\/www.youtube.com\/watch?v=VGaSmiDlB10","labels":1,"seconds_difference":7135.0,"score_ratio":1.4}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs66lgs","c_root_id_B":"hs6bmyn","created_at_utc_A":1641878874,"created_at_utc_B":1641881766,"score_A":12,"score_B":29,"human_ref_A":"That recipe sounds freakin great. Definitely making it this week.  Also, 3 tbsp of paste isn\u2019t a lot. You could probably just skip it and see how it turns out. Or add a cup or two of something like Imagine portobello mushroom soup or potato leek soup. Either would make the broth more creamy.","human_ref_B":"Chipotle adobo sauce might be cool, maybe with some cumin, sub thyme for cilantro. Or you could use ginger+garlic and some Garam masala and lean more Indian curry-ish, maybe sub fenugreek, red onion, etc. There are also just some fantastic vegan sausages that you could open and add at that stage, with or without the tomato paste","labels":0,"seconds_difference":2892.0,"score_ratio":2.4166666667}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs6bmyn","c_root_id_B":"hs6654t","created_at_utc_A":1641881766,"created_at_utc_B":1641878628,"score_A":29,"score_B":7,"human_ref_A":"Chipotle adobo sauce might be cool, maybe with some cumin, sub thyme for cilantro. Or you could use ginger+garlic and some Garam masala and lean more Indian curry-ish, maybe sub fenugreek, red onion, etc. There are also just some fantastic vegan sausages that you could open and add at that stage, with or without the tomato paste","human_ref_B":"I would think so. If you used miso, you could swap the cremini mushrooms for shiitake or other Asian mushrooms. Swap the spices out and instead use a couple star anise, white pepper, fresh cilantro\u2026 and maybe use mirin instead red wine\u2026and you\u2019d have an Asian flavor profile.","labels":1,"seconds_difference":3138.0,"score_ratio":4.1428571429}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs6bmyn","c_root_id_B":"hs69ag0","created_at_utc_A":1641881766,"created_at_utc_B":1641880368,"score_A":29,"score_B":2,"human_ref_A":"Chipotle adobo sauce might be cool, maybe with some cumin, sub thyme for cilantro. Or you could use ginger+garlic and some Garam masala and lean more Indian curry-ish, maybe sub fenugreek, red onion, etc. There are also just some fantastic vegan sausages that you could open and add at that stage, with or without the tomato paste","human_ref_B":"Is it regular tomato paste or the double concentrate that comes in a tune?  My first instinct would be to maybe just add some sherry instead and it'll be just fine.","labels":1,"seconds_difference":1398.0,"score_ratio":14.5}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs6mzxn","c_root_id_B":"hs66lgs","created_at_utc_A":1641889727,"created_at_utc_B":1641878874,"score_A":19,"score_B":12,"human_ref_A":"Use Gochujang","human_ref_B":"That recipe sounds freakin great. Definitely making it this week.  Also, 3 tbsp of paste isn\u2019t a lot. You could probably just skip it and see how it turns out. Or add a cup or two of something like Imagine portobello mushroom soup or potato leek soup. Either would make the broth more creamy.","labels":1,"seconds_difference":10853.0,"score_ratio":1.5833333333}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs6mzxn","c_root_id_B":"hs6654t","created_at_utc_A":1641889727,"created_at_utc_B":1641878628,"score_A":19,"score_B":7,"human_ref_A":"Use Gochujang","human_ref_B":"I would think so. If you used miso, you could swap the cremini mushrooms for shiitake or other Asian mushrooms. Swap the spices out and instead use a couple star anise, white pepper, fresh cilantro\u2026 and maybe use mirin instead red wine\u2026and you\u2019d have an Asian flavor profile.","labels":1,"seconds_difference":11099.0,"score_ratio":2.7142857143}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs6mzxn","c_root_id_B":"hs69ag0","created_at_utc_A":1641889727,"created_at_utc_B":1641880368,"score_A":19,"score_B":2,"human_ref_A":"Use Gochujang","human_ref_B":"Is it regular tomato paste or the double concentrate that comes in a tune?  My first instinct would be to maybe just add some sherry instead and it'll be just fine.","labels":1,"seconds_difference":9359.0,"score_ratio":9.5}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs66lgs","c_root_id_B":"hs6nrof","created_at_utc_A":1641878874,"created_at_utc_B":1641890340,"score_A":12,"score_B":17,"human_ref_A":"That recipe sounds freakin great. Definitely making it this week.  Also, 3 tbsp of paste isn\u2019t a lot. You could probably just skip it and see how it turns out. Or add a cup or two of something like Imagine portobello mushroom soup or potato leek soup. Either would make the broth more creamy.","human_ref_B":"I'm in Australia so I would throw in some vegemite actually... you could go with gravy instead just add at the end of the cooking.","labels":0,"seconds_difference":11466.0,"score_ratio":1.4166666667}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs6654t","c_root_id_B":"hs6nrof","created_at_utc_A":1641878628,"created_at_utc_B":1641890340,"score_A":7,"score_B":17,"human_ref_A":"I would think so. If you used miso, you could swap the cremini mushrooms for shiitake or other Asian mushrooms. Swap the spices out and instead use a couple star anise, white pepper, fresh cilantro\u2026 and maybe use mirin instead red wine\u2026and you\u2019d have an Asian flavor profile.","human_ref_B":"I'm in Australia so I would throw in some vegemite actually... you could go with gravy instead just add at the end of the cooking.","labels":0,"seconds_difference":11712.0,"score_ratio":2.4285714286}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs69ag0","c_root_id_B":"hs6nrof","created_at_utc_A":1641880368,"created_at_utc_B":1641890340,"score_A":2,"score_B":17,"human_ref_A":"Is it regular tomato paste or the double concentrate that comes in a tune?  My first instinct would be to maybe just add some sherry instead and it'll be just fine.","human_ref_B":"I'm in Australia so I would throw in some vegemite actually... you could go with gravy instead just add at the end of the cooking.","labels":0,"seconds_difference":9972.0,"score_ratio":8.5}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs6654t","c_root_id_B":"hs6q3aj","created_at_utc_A":1641878628,"created_at_utc_B":1641892219,"score_A":7,"score_B":11,"human_ref_A":"I would think so. If you used miso, you could swap the cremini mushrooms for shiitake or other Asian mushrooms. Swap the spices out and instead use a couple star anise, white pepper, fresh cilantro\u2026 and maybe use mirin instead red wine\u2026and you\u2019d have an Asian flavor profile.","human_ref_B":"You can omit it entirely, but if you are looking for the thickening it imparts you could try a little pureed granny smith apple. The pectin from the apple would provide some thickening, and granny smith are not so sweet they would throw off the whole dish.","labels":0,"seconds_difference":13591.0,"score_ratio":1.5714285714}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs6q3aj","c_root_id_B":"hs69ag0","created_at_utc_A":1641892219,"created_at_utc_B":1641880368,"score_A":11,"score_B":2,"human_ref_A":"You can omit it entirely, but if you are looking for the thickening it imparts you could try a little pureed granny smith apple. The pectin from the apple would provide some thickening, and granny smith are not so sweet they would throw off the whole dish.","human_ref_B":"Is it regular tomato paste or the double concentrate that comes in a tune?  My first instinct would be to maybe just add some sherry instead and it'll be just fine.","labels":1,"seconds_difference":11851.0,"score_ratio":5.5}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs6654t","c_root_id_B":"hs66lgs","created_at_utc_A":1641878628,"created_at_utc_B":1641878874,"score_A":7,"score_B":12,"human_ref_A":"I would think so. If you used miso, you could swap the cremini mushrooms for shiitake or other Asian mushrooms. Swap the spices out and instead use a couple star anise, white pepper, fresh cilantro\u2026 and maybe use mirin instead red wine\u2026and you\u2019d have an Asian flavor profile.","human_ref_B":"That recipe sounds freakin great. Definitely making it this week.  Also, 3 tbsp of paste isn\u2019t a lot. You could probably just skip it and see how it turns out. Or add a cup or two of something like Imagine portobello mushroom soup or potato leek soup. Either would make the broth more creamy.","labels":0,"seconds_difference":246.0,"score_ratio":1.7142857143}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs71asy","c_root_id_B":"hs77jrl","created_at_utc_A":1641901061,"created_at_utc_B":1641905086,"score_A":3,"score_B":6,"human_ref_A":"Mushroom paste? Might be a bit too mushroomy for some.","human_ref_B":"Coconut milk.  Add bruised Lemongrass while cooking, remove before serving and finish with Cilantro and lime.","labels":0,"seconds_difference":4025.0,"score_ratio":2.0}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs77jrl","c_root_id_B":"hs69ag0","created_at_utc_A":1641905086,"created_at_utc_B":1641880368,"score_A":6,"score_B":2,"human_ref_A":"Coconut milk.  Add bruised Lemongrass while cooking, remove before serving and finish with Cilantro and lime.","human_ref_B":"Is it regular tomato paste or the double concentrate that comes in a tune?  My first instinct would be to maybe just add some sherry instead and it'll be just fine.","labels":1,"seconds_difference":24718.0,"score_ratio":3.0}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs69ag0","c_root_id_B":"hs71asy","created_at_utc_A":1641880368,"created_at_utc_B":1641901061,"score_A":2,"score_B":3,"human_ref_A":"Is it regular tomato paste or the double concentrate that comes in a tune?  My first instinct would be to maybe just add some sherry instead and it'll be just fine.","human_ref_B":"Mushroom paste? Might be a bit too mushroomy for some.","labels":0,"seconds_difference":20693.0,"score_ratio":1.5}
{"post_id":"s14zff","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I substitute the tomato paste in this vegetable stew to not make it tomato based? I've made this hearty vegetable stew from Tasty a few times and really love how simple it is. You basically saut\u00e9 mushrooms and a mirepoix, add tomato paste, soy sauce, red wine, spices, and then throw in vegetable broth with potatoes and bay leaves, simmer until done. I can almost just make it from memory at this point and also add random greens that we may need to use up.  My question is if I can substitute the tomato paste to give the broth a different profile. Like would a white miso change it up and still make it good? What are some other (hopefully vegan) concentrated ingredients that can change up this simple recipe?     **Ingredients:**   2 tablespoons olive oil   10 oz baby bella mushroom, quartered   1 yellow onion, diced   3 carrots, chopped   2 celery stalks, chopped   2 cloves garlic, minced   \u00bd teaspoon dried rosemary   \u00bd teaspoon dried thyme   \u00bd teaspoon pepper   3 tablespoons tomato paste   2 tablespoons low sodium soy sauce   \u00bc cup flour   \u00be cup dry red wine   4 cups red potato, diced   4 cups vegetable broth   2 leaves bay leaf","c_root_id_A":"hs69ag0","c_root_id_B":"hs7aci5","created_at_utc_A":1641880368,"created_at_utc_B":1641906635,"score_A":2,"score_B":3,"human_ref_A":"Is it regular tomato paste or the double concentrate that comes in a tune?  My first instinct would be to maybe just add some sherry instead and it'll be just fine.","human_ref_B":"I have a stew that I make all the time.  I change it up by sometimes using potato, and sometimes using canned white beans and pasta.  Makes it seem like two different dishes.   Just a thought.  But, to answer your question, yes, I don't see why that would not work.   I may try that.","labels":0,"seconds_difference":26267.0,"score_ratio":1.5}
{"post_id":"hb32q5","domain":"askculinary_test","upvote_ratio":0.86,"history":"What does the bay leaf add? A lot of recipes call for a bay leaf or two, for example I made a bolognese sauce and was looking up a few recipes online for inspiration. A lot of them suggested a bay leaf, so I added one. But I honestly can't tell what it adds to the overall flavour. Can someone explain to me the reason for the bay leaf in so many recipes?","c_root_id_A":"fv6ftqs","c_root_id_B":"fv6g73l","created_at_utc_A":1592437589,"created_at_utc_B":1592437771,"score_A":13,"score_B":14,"human_ref_A":"I never knew what the actual flavor was until I used fresh leaves.","human_ref_B":"The raw flavor is almost minty.  When added to a heavy soup or sauce, they add an extra subtle layer of flavor that helps lighten it up a bit.  It isn't like garlic or thyme where you can tell instantly that it's there, but if you prepare otherwise identical dishes both with and without, you'll notice a difference.","labels":0,"seconds_difference":182.0,"score_ratio":1.0769230769}
{"post_id":"hb32q5","domain":"askculinary_test","upvote_ratio":0.86,"history":"What does the bay leaf add? A lot of recipes call for a bay leaf or two, for example I made a bolognese sauce and was looking up a few recipes online for inspiration. A lot of them suggested a bay leaf, so I added one. But I honestly can't tell what it adds to the overall flavour. Can someone explain to me the reason for the bay leaf in so many recipes?","c_root_id_A":"fv6nncb","c_root_id_B":"fv6isim","created_at_utc_A":1592441555,"created_at_utc_B":1592438916,"score_A":8,"score_B":6,"human_ref_A":"If you want a really good lesson in what they impart, boil or pressure cook a batch of dried chick peas, about a cup, with 2 dried bay leaves and nothing else other than the water recommended for your preparation (maybe a little salt). The aroma is amazing, and because of the mild flavor of chick peas, you will really be able to smell\/taste the unique flavor that bay imparts. It's a wonderful thing!","human_ref_B":"The best way to get a taste for it. Is to rough chop about six Bayleaf's into quarter inch pieces, then add some salt to make a dry rub, Let it marinate for 24 hours. Scrape off the bayleaf (Because they do not soften up when cooked) and grill or sautee the chicken. Often with herbs the only way to truly know how they taste as to use them by themselves with some salt. The Portuguese from Madeira island have a famous barbecue meat Kebab  in which they use a lot of Bailey eaves and also use the Bayleaf branches as skewers to cook than me over hot coals. It's absolutely delicious   https:\/\/www.tasteatlas.com\/espetada\/recipe","labels":1,"seconds_difference":2639.0,"score_ratio":1.3333333333}
{"post_id":"hb32q5","domain":"askculinary_test","upvote_ratio":0.86,"history":"What does the bay leaf add? A lot of recipes call for a bay leaf or two, for example I made a bolognese sauce and was looking up a few recipes online for inspiration. A lot of them suggested a bay leaf, so I added one. But I honestly can't tell what it adds to the overall flavour. Can someone explain to me the reason for the bay leaf in so many recipes?","c_root_id_A":"fv6nncb","c_root_id_B":"fv6jsyt","created_at_utc_A":1592441555,"created_at_utc_B":1592439379,"score_A":8,"score_B":3,"human_ref_A":"If you want a really good lesson in what they impart, boil or pressure cook a batch of dried chick peas, about a cup, with 2 dried bay leaves and nothing else other than the water recommended for your preparation (maybe a little salt). The aroma is amazing, and because of the mild flavor of chick peas, you will really be able to smell\/taste the unique flavor that bay imparts. It's a wonderful thing!","human_ref_B":"It lightens the strong taste of beef usually, especially when using cuts that take long to be cocked like chunk or shoulder. It has this light citrusy minty taste. I know people who use it for tomato sauce especially when it is being used as a pasta sauce","labels":1,"seconds_difference":2176.0,"score_ratio":2.6666666667}
{"post_id":"hb32q5","domain":"askculinary_test","upvote_ratio":0.86,"history":"What does the bay leaf add? A lot of recipes call for a bay leaf or two, for example I made a bolognese sauce and was looking up a few recipes online for inspiration. A lot of them suggested a bay leaf, so I added one. But I honestly can't tell what it adds to the overall flavour. Can someone explain to me the reason for the bay leaf in so many recipes?","c_root_id_A":"fv6m6yf","c_root_id_B":"fv6nncb","created_at_utc_A":1592440732,"created_at_utc_B":1592441555,"score_A":3,"score_B":8,"human_ref_A":"Dried leaves add nuance.  And don't use fresh leaves.  I have a Bay Leaf tree in my backyard (California), fresh leaves contribute too much eugenol and thymol.  More here: https:\/\/www.seriouseats.com\/2014\/03\/ask-the-food-lab-whats-the-point-of-bay-leaves.html","human_ref_B":"If you want a really good lesson in what they impart, boil or pressure cook a batch of dried chick peas, about a cup, with 2 dried bay leaves and nothing else other than the water recommended for your preparation (maybe a little salt). The aroma is amazing, and because of the mild flavor of chick peas, you will really be able to smell\/taste the unique flavor that bay imparts. It's a wonderful thing!","labels":0,"seconds_difference":823.0,"score_ratio":2.6666666667}
{"post_id":"hb32q5","domain":"askculinary_test","upvote_ratio":0.86,"history":"What does the bay leaf add? A lot of recipes call for a bay leaf or two, for example I made a bolognese sauce and was looking up a few recipes online for inspiration. A lot of them suggested a bay leaf, so I added one. But I honestly can't tell what it adds to the overall flavour. Can someone explain to me the reason for the bay leaf in so many recipes?","c_root_id_A":"fv6jsyt","c_root_id_B":"fv6sn68","created_at_utc_A":1592439379,"created_at_utc_B":1592444458,"score_A":3,"score_B":4,"human_ref_A":"It lightens the strong taste of beef usually, especially when using cuts that take long to be cocked like chunk or shoulder. It has this light citrusy minty taste. I know people who use it for tomato sauce especially when it is being used as a pasta sauce","human_ref_B":"Put a couple leaves in a cup of water.  Boil.   Then drink it.","labels":0,"seconds_difference":5079.0,"score_ratio":1.3333333333}
{"post_id":"hb32q5","domain":"askculinary_test","upvote_ratio":0.86,"history":"What does the bay leaf add? A lot of recipes call for a bay leaf or two, for example I made a bolognese sauce and was looking up a few recipes online for inspiration. A lot of them suggested a bay leaf, so I added one. But I honestly can't tell what it adds to the overall flavour. Can someone explain to me the reason for the bay leaf in so many recipes?","c_root_id_A":"fv6m6yf","c_root_id_B":"fv6sn68","created_at_utc_A":1592440732,"created_at_utc_B":1592444458,"score_A":3,"score_B":4,"human_ref_A":"Dried leaves add nuance.  And don't use fresh leaves.  I have a Bay Leaf tree in my backyard (California), fresh leaves contribute too much eugenol and thymol.  More here: https:\/\/www.seriouseats.com\/2014\/03\/ask-the-food-lab-whats-the-point-of-bay-leaves.html","human_ref_B":"Put a couple leaves in a cup of water.  Boil.   Then drink it.","labels":0,"seconds_difference":3726.0,"score_ratio":1.3333333333}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifbsnm2","c_root_id_B":"ifbu20y","created_at_utc_A":1657276455,"created_at_utc_B":1657277482,"score_A":92,"score_B":219,"human_ref_A":"Finishing carbonara with a drizzle of olive oil is not normal or, imo, welcome. But for things where it actually belongs, sure","human_ref_B":"carbonara generally isnt finished like this, but other pastas can be, especially seafood or tomato sauces. also thick soups and such. and yes, thats how good olive oil is supposed to taste like.","labels":0,"seconds_difference":1027.0,"score_ratio":2.3804347826}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifbsnm2","c_root_id_B":"ifcdj56","created_at_utc_A":1657276455,"created_at_utc_B":1657288118,"score_A":92,"score_B":94,"human_ref_A":"Finishing carbonara with a drizzle of olive oil is not normal or, imo, welcome. But for things where it actually belongs, sure","human_ref_B":"Pour some of it on a small serving plate, add balsamic vinegar (1\/4 or 1\/3 of oo), use some mild spices like thyme and red pepper flakes, add salt. Use it as a dip for your fresh bread. If you wanna spoil yourself, you can add in dry tomatoes as well.","labels":0,"seconds_difference":11663.0,"score_ratio":1.0217391304}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifcdj56","c_root_id_B":"ifbyrix","created_at_utc_A":1657288118,"created_at_utc_B":1657280575,"score_A":94,"score_B":58,"human_ref_A":"Pour some of it on a small serving plate, add balsamic vinegar (1\/4 or 1\/3 of oo), use some mild spices like thyme and red pepper flakes, add salt. Use it as a dip for your fresh bread. If you wanna spoil yourself, you can add in dry tomatoes as well.","human_ref_B":"There are many tasting notes for good extra virgin olive oil. Grassy is considered a positive one, but how much you want it to be grassy is personal opinion. I like fruity olive oil, but grassy is also great! Others did point out that it\u2019s not traditional to finish carbonara with olive oil, but if it tastes good, go for it!","labels":1,"seconds_difference":7543.0,"score_ratio":1.6206896552}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifc62s5","c_root_id_B":"ifcdj56","created_at_utc_A":1657284605,"created_at_utc_B":1657288118,"score_A":12,"score_B":94,"human_ref_A":"Carbonara already has enough fat so adding oil will not improve it.","human_ref_B":"Pour some of it on a small serving plate, add balsamic vinegar (1\/4 or 1\/3 of oo), use some mild spices like thyme and red pepper flakes, add salt. Use it as a dip for your fresh bread. If you wanna spoil yourself, you can add in dry tomatoes as well.","labels":0,"seconds_difference":3513.0,"score_ratio":7.8333333333}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifcbrvp","c_root_id_B":"ifcdj56","created_at_utc_A":1657287324,"created_at_utc_B":1657288118,"score_A":3,"score_B":94,"human_ref_A":"yes, makes a great condiment. Seems weird to put it on carbonara though, which already has plenty of fat","human_ref_B":"Pour some of it on a small serving plate, add balsamic vinegar (1\/4 or 1\/3 of oo), use some mild spices like thyme and red pepper flakes, add salt. Use it as a dip for your fresh bread. If you wanna spoil yourself, you can add in dry tomatoes as well.","labels":0,"seconds_difference":794.0,"score_ratio":31.3333333333}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifbyrix","c_root_id_B":"ifcjplc","created_at_utc_A":1657280575,"created_at_utc_B":1657290754,"score_A":58,"score_B":66,"human_ref_A":"There are many tasting notes for good extra virgin olive oil. Grassy is considered a positive one, but how much you want it to be grassy is personal opinion. I like fruity olive oil, but grassy is also great! Others did point out that it\u2019s not traditional to finish carbonara with olive oil, but if it tastes good, go for it!","human_ref_B":"Drizzle it on some mozarella and crack some salt over it. Add some fresh tomatoes or grilled peaches.","labels":0,"seconds_difference":10179.0,"score_ratio":1.1379310345}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifcdp6t","c_root_id_B":"ifcjplc","created_at_utc_A":1657288191,"created_at_utc_B":1657290754,"score_A":40,"score_B":66,"human_ref_A":"Sure?  Different EVOO have different flavor profiles.  Pick the one you like for the right dish or occasion.  Grassy, fruity, peppery, etc.  I like a grassy noted one on fruit salads.","human_ref_B":"Drizzle it on some mozarella and crack some salt over it. Add some fresh tomatoes or grilled peaches.","labels":0,"seconds_difference":2563.0,"score_ratio":1.65}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifcjplc","c_root_id_B":"ifc62s5","created_at_utc_A":1657290754,"created_at_utc_B":1657284605,"score_A":66,"score_B":12,"human_ref_A":"Drizzle it on some mozarella and crack some salt over it. Add some fresh tomatoes or grilled peaches.","human_ref_B":"Carbonara already has enough fat so adding oil will not improve it.","labels":1,"seconds_difference":6149.0,"score_ratio":5.5}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifcbrvp","c_root_id_B":"ifcjplc","created_at_utc_A":1657287324,"created_at_utc_B":1657290754,"score_A":3,"score_B":66,"human_ref_A":"yes, makes a great condiment. Seems weird to put it on carbonara though, which already has plenty of fat","human_ref_B":"Drizzle it on some mozarella and crack some salt over it. Add some fresh tomatoes or grilled peaches.","labels":0,"seconds_difference":3430.0,"score_ratio":22.0}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifcdp6t","c_root_id_B":"ifc62s5","created_at_utc_A":1657288191,"created_at_utc_B":1657284605,"score_A":40,"score_B":12,"human_ref_A":"Sure?  Different EVOO have different flavor profiles.  Pick the one you like for the right dish or occasion.  Grassy, fruity, peppery, etc.  I like a grassy noted one on fruit salads.","human_ref_B":"Carbonara already has enough fat so adding oil will not improve it.","labels":1,"seconds_difference":3586.0,"score_ratio":3.3333333333}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifcdp6t","c_root_id_B":"ifcbrvp","created_at_utc_A":1657288191,"created_at_utc_B":1657287324,"score_A":40,"score_B":3,"human_ref_A":"Sure?  Different EVOO have different flavor profiles.  Pick the one you like for the right dish or occasion.  Grassy, fruity, peppery, etc.  I like a grassy noted one on fruit salads.","human_ref_B":"yes, makes a great condiment. Seems weird to put it on carbonara though, which already has plenty of fat","labels":1,"seconds_difference":867.0,"score_ratio":13.3333333333}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifcr288","c_root_id_B":"ifcv2ur","created_at_utc_A":1657293703,"created_at_utc_B":1657295259,"score_A":13,"score_B":32,"human_ref_A":"It mainly depends on the acidity of the oil, here in Spain we use 0.4 or less for frying and anything above for dressing or to add it's flavor or scent to a dish.","human_ref_B":"generally my rule of thumb is if olive oil isn't an ingredient in part of the dish, don't use it as a finishing oil. pasta with tomato sauce+a dollop of ricotta on top? amazing with olive oil. also great as a salad dressing, and on top of a lot of soups or stews. i also really like olive oil on a neapolitan pizza.  alfredo is cheese+butter, skip the olive oil. same with your carbonara. i generally don't finish any 'hearty\/heavy' dish made with significant amounts of milk\/cream\/butter\/cheese with olive oil either, although it's really nice with fresh cheeses like ricotta\/mozzarella.","labels":0,"seconds_difference":1556.0,"score_ratio":2.4615384615}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifcv2ur","c_root_id_B":"ifc62s5","created_at_utc_A":1657295259,"created_at_utc_B":1657284605,"score_A":32,"score_B":12,"human_ref_A":"generally my rule of thumb is if olive oil isn't an ingredient in part of the dish, don't use it as a finishing oil. pasta with tomato sauce+a dollop of ricotta on top? amazing with olive oil. also great as a salad dressing, and on top of a lot of soups or stews. i also really like olive oil on a neapolitan pizza.  alfredo is cheese+butter, skip the olive oil. same with your carbonara. i generally don't finish any 'hearty\/heavy' dish made with significant amounts of milk\/cream\/butter\/cheese with olive oil either, although it's really nice with fresh cheeses like ricotta\/mozzarella.","human_ref_B":"Carbonara already has enough fat so adding oil will not improve it.","labels":1,"seconds_difference":10654.0,"score_ratio":2.6666666667}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifcbrvp","c_root_id_B":"ifcv2ur","created_at_utc_A":1657287324,"created_at_utc_B":1657295259,"score_A":3,"score_B":32,"human_ref_A":"yes, makes a great condiment. Seems weird to put it on carbonara though, which already has plenty of fat","human_ref_B":"generally my rule of thumb is if olive oil isn't an ingredient in part of the dish, don't use it as a finishing oil. pasta with tomato sauce+a dollop of ricotta on top? amazing with olive oil. also great as a salad dressing, and on top of a lot of soups or stews. i also really like olive oil on a neapolitan pizza.  alfredo is cheese+butter, skip the olive oil. same with your carbonara. i generally don't finish any 'hearty\/heavy' dish made with significant amounts of milk\/cream\/butter\/cheese with olive oil either, although it's really nice with fresh cheeses like ricotta\/mozzarella.","labels":0,"seconds_difference":7935.0,"score_ratio":10.6666666667}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifcv2ur","c_root_id_B":"ifctrfs","created_at_utc_A":1657295259,"created_at_utc_B":1657294752,"score_A":32,"score_B":3,"human_ref_A":"generally my rule of thumb is if olive oil isn't an ingredient in part of the dish, don't use it as a finishing oil. pasta with tomato sauce+a dollop of ricotta on top? amazing with olive oil. also great as a salad dressing, and on top of a lot of soups or stews. i also really like olive oil on a neapolitan pizza.  alfredo is cheese+butter, skip the olive oil. same with your carbonara. i generally don't finish any 'hearty\/heavy' dish made with significant amounts of milk\/cream\/butter\/cheese with olive oil either, although it's really nice with fresh cheeses like ricotta\/mozzarella.","human_ref_B":"heads up, olive oil goes rancid after a few months (someone will correct me if I'm wrong, but I'd say six?)   it won't make you ill or anything, it just won't taste as vibrant, and you may be able to taste that it's gone off      so don't save it for special moments or anything!","labels":1,"seconds_difference":507.0,"score_ratio":10.6666666667}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifc62s5","c_root_id_B":"ifcr288","created_at_utc_A":1657284605,"created_at_utc_B":1657293703,"score_A":12,"score_B":13,"human_ref_A":"Carbonara already has enough fat so adding oil will not improve it.","human_ref_B":"It mainly depends on the acidity of the oil, here in Spain we use 0.4 or less for frying and anything above for dressing or to add it's flavor or scent to a dish.","labels":0,"seconds_difference":9098.0,"score_ratio":1.0833333333}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ifcr288","c_root_id_B":"ifcbrvp","created_at_utc_A":1657293703,"created_at_utc_B":1657287324,"score_A":13,"score_B":3,"human_ref_A":"It mainly depends on the acidity of the oil, here in Spain we use 0.4 or less for frying and anything above for dressing or to add it's flavor or scent to a dish.","human_ref_B":"yes, makes a great condiment. Seems weird to put it on carbonara though, which already has plenty of fat","labels":1,"seconds_difference":6379.0,"score_ratio":4.3333333333}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ife9vlc","c_root_id_B":"ifdlb6w","created_at_utc_A":1657315381,"created_at_utc_B":1657305386,"score_A":3,"score_B":2,"human_ref_A":"I once went to an extra virgin oil tasting, run by two excellent producers from Chile. Our first task was to taste two oils, and the question was: \"does it taste red or green?\"  No idea what they were on about, but I tried the oils and, sure enough, the first one tasted red; a little spicy, a little hot, piquante.   the second tasted of freshly mown grass - so to answer your question, yes, your oil may well taste grassy. I\u00b4d use it on salads, on cooked veg, on anything I wanted to taste slightly \"grassy\".   I\u00b4m not really convinced by this \"finisher\" oil thing, and I probably wouldn\u00b4t drizzle oil on carbonara, but that\u00b4s entirely up to you.","human_ref_B":"yes, 100%!!! but be sure to get some nice quality olive oil. There's so many different flavor profiles to olive oil and they can be very fragrant, perfect as a finisher","labels":1,"seconds_difference":9995.0,"score_ratio":1.5}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ife9vlc","c_root_id_B":"ifdtpu0","created_at_utc_A":1657315381,"created_at_utc_B":1657308777,"score_A":3,"score_B":2,"human_ref_A":"I once went to an extra virgin oil tasting, run by two excellent producers from Chile. Our first task was to taste two oils, and the question was: \"does it taste red or green?\"  No idea what they were on about, but I tried the oils and, sure enough, the first one tasted red; a little spicy, a little hot, piquante.   the second tasted of freshly mown grass - so to answer your question, yes, your oil may well taste grassy. I\u00b4d use it on salads, on cooked veg, on anything I wanted to taste slightly \"grassy\".   I\u00b4m not really convinced by this \"finisher\" oil thing, and I probably wouldn\u00b4t drizzle oil on carbonara, but that\u00b4s entirely up to you.","human_ref_B":"Good evoo has green taste to it, and often also a bit peppery as well. Carbonara does not need oil. This stuff is great in salads, or with tomato and basil, in pesto. To dip bread in\u2026","labels":1,"seconds_difference":6604.0,"score_ratio":1.5}
{"post_id":"vu7nij","domain":"askculinary_test","upvote_ratio":0.93,"history":"Extra Virgin Olive Oil that smells and tastes a bit like freshly cut grass, can you use it as finisher or condiment? I used mine as a finisher for my carbonara but being on the other side of the world since birth, I didn't expect evoo to taste like that. Had other evoo local brands but they didn't smell or taste grassy like the one I bought from Italy.  It didn't ruin the carbonara, but it did feel like I didn't prepare it well. Did I use it right?","c_root_id_A":"ife9vlc","c_root_id_B":"ife7hrq","created_at_utc_A":1657315381,"created_at_utc_B":1657314387,"score_A":3,"score_B":2,"human_ref_A":"I once went to an extra virgin oil tasting, run by two excellent producers from Chile. Our first task was to taste two oils, and the question was: \"does it taste red or green?\"  No idea what they were on about, but I tried the oils and, sure enough, the first one tasted red; a little spicy, a little hot, piquante.   the second tasted of freshly mown grass - so to answer your question, yes, your oil may well taste grassy. I\u00b4d use it on salads, on cooked veg, on anything I wanted to taste slightly \"grassy\".   I\u00b4m not really convinced by this \"finisher\" oil thing, and I probably wouldn\u00b4t drizzle oil on carbonara, but that\u00b4s entirely up to you.","human_ref_B":"Sadly a lot of \"EVOO\" aren't really pure or of high quality. A lot of brands mix it with other types of oil. Its actually a huge problem. Check the label and stick to a quality brand (fancy packaging and branding can fool us easily!).  The purer ones taste more earthy and intense. If can even taste bitter depending on the purity level. It definitely isn't bland like the ones you get in the supermarket.","labels":1,"seconds_difference":994.0,"score_ratio":1.5}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"ieuc09e","c_root_id_B":"ieui942","created_at_utc_A":1656956237,"created_at_utc_B":1656958916,"score_A":31,"score_B":248,"human_ref_A":"If you\u2019re just putting salt on top of cold butter then it\u2019s because the salt isn\u2019t distributed. If it\u2019s mixed then I\u2019m not so sure.","human_ref_B":"It's related to how the salt molecules are dispersed and the order in which everything comes into contact with your taste receptors\/olfactory senses. With salt on top, your saliva is first to dissolve the salt and spread it across your taste receptors, which gives everything in your mouth a pinch of seasoning. When salt is already dissolved in butter, it's released into your mouth slowly while the butter melts. Your receptors are getting more balanced levels of salt and fat tastes at the same time buttery flavor compounds start to warm up and volitilize.   TLDR: Taste + aroma = flavor. When taste and aroma hit at different times, the flavor is perceived differently.","labels":0,"seconds_difference":2679.0,"score_ratio":8.0}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"ieuc09e","c_root_id_B":"ievpf6x","created_at_utc_A":1656956237,"created_at_utc_B":1656978049,"score_A":31,"score_B":70,"human_ref_A":"If you\u2019re just putting salt on top of cold butter then it\u2019s because the salt isn\u2019t distributed. If it\u2019s mixed then I\u2019m not so sure.","human_ref_B":"In addition to what everyone else mentioned, Kerrygold (and maybe other brands?) cultures their unsalted butter and doesn't culture their salted butter. This provides a taste difference too. I vastly prefer unsalted with some salt sprinkled on top because I think the cultured version tastes better but others may not.","labels":0,"seconds_difference":21812.0,"score_ratio":2.2580645161}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"ievpf6x","c_root_id_B":"ieurr6c","created_at_utc_A":1656978049,"created_at_utc_B":1656962992,"score_A":70,"score_B":33,"human_ref_A":"In addition to what everyone else mentioned, Kerrygold (and maybe other brands?) cultures their unsalted butter and doesn't culture their salted butter. This provides a taste difference too. I vastly prefer unsalted with some salt sprinkled on top because I think the cultured version tastes better but others may not.","human_ref_B":"A lot of brands of butter add \"natural flavors\" to unsalted butter and don't with salted butter.  If yours does that could be the difference.","labels":1,"seconds_difference":15057.0,"score_ratio":2.1212121212}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"ievpf6x","c_root_id_B":"iev4fu2","created_at_utc_A":1656978049,"created_at_utc_B":1656968479,"score_A":70,"score_B":10,"human_ref_A":"In addition to what everyone else mentioned, Kerrygold (and maybe other brands?) cultures their unsalted butter and doesn't culture their salted butter. This provides a taste difference too. I vastly prefer unsalted with some salt sprinkled on top because I think the cultured version tastes better but others may not.","human_ref_B":"Salted butter lasts longer than unsalted butter, so the available salted butters tend to be somewhat more fermented than the available unsalted butters.  Also, are you sure you added the precise amount of salt? You have to multiply sodium by 2.5 to get close to the amount of salt (sodium chloride).","labels":1,"seconds_difference":9570.0,"score_ratio":7.0}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"ievpf6x","c_root_id_B":"ieuo2j6","created_at_utc_A":1656978049,"created_at_utc_B":1656961401,"score_A":70,"score_B":4,"human_ref_A":"In addition to what everyone else mentioned, Kerrygold (and maybe other brands?) cultures their unsalted butter and doesn't culture their salted butter. This provides a taste difference too. I vastly prefer unsalted with some salt sprinkled on top because I think the cultured version tastes better but others may not.","human_ref_B":"Probably different salt as well. The salt added in commercial production may not be the same as the salt you add in your kitchen.","labels":1,"seconds_difference":16648.0,"score_ratio":17.5}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"iev59ds","c_root_id_B":"ievpf6x","created_at_utc_A":1656968834,"created_at_utc_B":1656978049,"score_A":2,"score_B":70,"human_ref_A":"Salted butter contains significantly more water.","human_ref_B":"In addition to what everyone else mentioned, Kerrygold (and maybe other brands?) cultures their unsalted butter and doesn't culture their salted butter. This provides a taste difference too. I vastly prefer unsalted with some salt sprinkled on top because I think the cultured version tastes better but others may not.","labels":0,"seconds_difference":9215.0,"score_ratio":35.0}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"ieuc09e","c_root_id_B":"ieurr6c","created_at_utc_A":1656956237,"created_at_utc_B":1656962992,"score_A":31,"score_B":33,"human_ref_A":"If you\u2019re just putting salt on top of cold butter then it\u2019s because the salt isn\u2019t distributed. If it\u2019s mixed then I\u2019m not so sure.","human_ref_B":"A lot of brands of butter add \"natural flavors\" to unsalted butter and don't with salted butter.  If yours does that could be the difference.","labels":0,"seconds_difference":6755.0,"score_ratio":1.064516129}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"ieurr6c","c_root_id_B":"ieuo2j6","created_at_utc_A":1656962992,"created_at_utc_B":1656961401,"score_A":33,"score_B":4,"human_ref_A":"A lot of brands of butter add \"natural flavors\" to unsalted butter and don't with salted butter.  If yours does that could be the difference.","human_ref_B":"Probably different salt as well. The salt added in commercial production may not be the same as the salt you add in your kitchen.","labels":1,"seconds_difference":1591.0,"score_ratio":8.25}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"ieuo2j6","c_root_id_B":"iev4fu2","created_at_utc_A":1656961401,"created_at_utc_B":1656968479,"score_A":4,"score_B":10,"human_ref_A":"Probably different salt as well. The salt added in commercial production may not be the same as the salt you add in your kitchen.","human_ref_B":"Salted butter lasts longer than unsalted butter, so the available salted butters tend to be somewhat more fermented than the available unsalted butters.  Also, are you sure you added the precise amount of salt? You have to multiply sodium by 2.5 to get close to the amount of salt (sodium chloride).","labels":0,"seconds_difference":7078.0,"score_ratio":2.5}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"iex0guk","c_root_id_B":"iewbszt","created_at_utc_A":1657006292,"created_at_utc_B":1656989843,"score_A":8,"score_B":6,"human_ref_A":"In this video about making traditional French butter the maker also mentions that butter tastes way different 1-2 days after it's been salted than when it has just been salted. (He leaves the salted butter to rest 4-5 days before selling). I think he mentions the salt having had the time to interact with the fat and proteins to make the taste more balanced\/rounded and less salty.  https:\/\/youtu.be\/ZyXUzhTn0kI","human_ref_B":"Industrial recipe vs home cook","labels":1,"seconds_difference":16449.0,"score_ratio":1.3333333333}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"iex0guk","c_root_id_B":"ieuo2j6","created_at_utc_A":1657006292,"created_at_utc_B":1656961401,"score_A":8,"score_B":4,"human_ref_A":"In this video about making traditional French butter the maker also mentions that butter tastes way different 1-2 days after it's been salted than when it has just been salted. (He leaves the salted butter to rest 4-5 days before selling). I think he mentions the salt having had the time to interact with the fat and proteins to make the taste more balanced\/rounded and less salty.  https:\/\/youtu.be\/ZyXUzhTn0kI","human_ref_B":"Probably different salt as well. The salt added in commercial production may not be the same as the salt you add in your kitchen.","labels":1,"seconds_difference":44891.0,"score_ratio":2.0}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"iev59ds","c_root_id_B":"iex0guk","created_at_utc_A":1656968834,"created_at_utc_B":1657006292,"score_A":2,"score_B":8,"human_ref_A":"Salted butter contains significantly more water.","human_ref_B":"In this video about making traditional French butter the maker also mentions that butter tastes way different 1-2 days after it's been salted than when it has just been salted. (He leaves the salted butter to rest 4-5 days before selling). I think he mentions the salt having had the time to interact with the fat and proteins to make the taste more balanced\/rounded and less salty.  https:\/\/youtu.be\/ZyXUzhTn0kI","labels":0,"seconds_difference":37458.0,"score_ratio":4.0}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"ieuo2j6","c_root_id_B":"iewbszt","created_at_utc_A":1656961401,"created_at_utc_B":1656989843,"score_A":4,"score_B":6,"human_ref_A":"Probably different salt as well. The salt added in commercial production may not be the same as the salt you add in your kitchen.","human_ref_B":"Industrial recipe vs home cook","labels":0,"seconds_difference":28442.0,"score_ratio":1.5}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"iev59ds","c_root_id_B":"iewbszt","created_at_utc_A":1656968834,"created_at_utc_B":1656989843,"score_A":2,"score_B":6,"human_ref_A":"Salted butter contains significantly more water.","human_ref_B":"Industrial recipe vs home cook","labels":0,"seconds_difference":21009.0,"score_ratio":3.0}
{"post_id":"vrcqgi","domain":"askculinary_test","upvote_ratio":0.93,"history":"I notice that butter from a stick of unsalted butter with salt added afterwards tastes distinctly different from butter from a stick of salted butter. Why is that? The taste isn\u2019t just a different level of salt, the overall flavor is unique. Does anyone know why that is?","c_root_id_A":"iev59ds","c_root_id_B":"iez8i3h","created_at_utc_A":1656968834,"created_at_utc_B":1657048120,"score_A":2,"score_B":3,"human_ref_A":"Salted butter contains significantly more water.","human_ref_B":"So, I elaborated a bit in a comment below, but I'll provide my knowledge here as well.  In all commercially available butter, you need some kind of preservative to prevent the butter from going rancid. In salted butter, the salt acts as the preservative, but in unsalted butter you generally lower the pH via an active culture (like with yogurt) or with an additive like lactic acid (generally labeled as \"natural flavors\" in the ingredient list). This lowering of the pH results in a butter that is slightly more tangy than its salted counterpart.  Edit to add: I was a churn operator in an industrial butter factory, tasked with ensuring the final result in the end product.","labels":0,"seconds_difference":79286.0,"score_ratio":1.5}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1o2wis","c_root_id_B":"i1n9c8v","created_at_utc_A":1647961343,"created_at_utc_B":1647946155,"score_A":130,"score_B":70,"human_ref_A":"Everyone in here going on about percentages or hating on tipping culture and I'm just like... yo if the person did a good job, and you can afford it, slip em a $20, what's the harm or stress? Good value for you, they get a little unexpected bonus, everyone wins","human_ref_B":"Fuck tipping. Ask them if they usually get tips and if so you can tip them but I'd stay away from it. If they do a good job then call their boss and tell them they did a wonderful job. The tipping culture in the US is getting out of hand. I also never tip less than 20% at restaurants or bars but I hate it either way.","labels":1,"seconds_difference":15188.0,"score_ratio":1.8571428571}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1o2wis","c_root_id_B":"i1nqrua","created_at_utc_A":1647961343,"created_at_utc_B":1647956165,"score_A":130,"score_B":53,"human_ref_A":"Everyone in here going on about percentages or hating on tipping culture and I'm just like... yo if the person did a good job, and you can afford it, slip em a $20, what's the harm or stress? Good value for you, they get a little unexpected bonus, everyone wins","human_ref_B":"Are they not charging you a rate for their services? That should be all you need to pay. No tipping required.","labels":1,"seconds_difference":5178.0,"score_ratio":2.4528301887}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1n4j9d","c_root_id_B":"i1o2wis","created_at_utc_A":1647942293,"created_at_utc_B":1647961343,"score_A":27,"score_B":130,"human_ref_A":"15-20% but that's only if they allow you to tip.  (Some services don't)","human_ref_B":"Everyone in here going on about percentages or hating on tipping culture and I'm just like... yo if the person did a good job, and you can afford it, slip em a $20, what's the harm or stress? Good value for you, they get a little unexpected bonus, everyone wins","labels":0,"seconds_difference":19050.0,"score_ratio":4.8148148148}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1nhrk3","c_root_id_B":"i1o2wis","created_at_utc_A":1647951586,"created_at_utc_B":1647961343,"score_A":9,"score_B":130,"human_ref_A":"If you plan on using the service going forward I'd tip an extra $50-$100 (if you can afford it.) Tipping often gets you better service in the future and helps build a relationship with the workers. FWIW I tip delivery men too for the same reason, consider it paying extra for quality service.","human_ref_B":"Everyone in here going on about percentages or hating on tipping culture and I'm just like... yo if the person did a good job, and you can afford it, slip em a $20, what's the harm or stress? Good value for you, they get a little unexpected bonus, everyone wins","labels":0,"seconds_difference":9757.0,"score_ratio":14.4444444444}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1o2wis","c_root_id_B":"i1njxef","created_at_utc_A":1647961343,"created_at_utc_B":1647952772,"score_A":130,"score_B":4,"human_ref_A":"Everyone in here going on about percentages or hating on tipping culture and I'm just like... yo if the person did a good job, and you can afford it, slip em a $20, what's the harm or stress? Good value for you, they get a little unexpected bonus, everyone wins","human_ref_B":"Typically if they are also the owner of the business it\u2019s not necessary to tip imo. I typically round up, on the order of 5-10% tho","labels":1,"seconds_difference":8571.0,"score_ratio":32.5}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1n9c8v","c_root_id_B":"i1n4j9d","created_at_utc_A":1647946155,"created_at_utc_B":1647942293,"score_A":70,"score_B":27,"human_ref_A":"Fuck tipping. Ask them if they usually get tips and if so you can tip them but I'd stay away from it. If they do a good job then call their boss and tell them they did a wonderful job. The tipping culture in the US is getting out of hand. I also never tip less than 20% at restaurants or bars but I hate it either way.","human_ref_B":"15-20% but that's only if they allow you to tip.  (Some services don't)","labels":1,"seconds_difference":3862.0,"score_ratio":2.5925925926}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1p4tvu","c_root_id_B":"i1nqrua","created_at_utc_A":1647976015,"created_at_utc_B":1647956165,"score_A":58,"score_B":53,"human_ref_A":"I personally charge enough so that a tip isn't necessary, because fuck all that ass kissing for my worth, but I love the clients who tip me and always go the extra mile for them.","human_ref_B":"Are they not charging you a rate for their services? That should be all you need to pay. No tipping required.","labels":1,"seconds_difference":19850.0,"score_ratio":1.0943396226}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1p4tvu","c_root_id_B":"i1n4j9d","created_at_utc_A":1647976015,"created_at_utc_B":1647942293,"score_A":58,"score_B":27,"human_ref_A":"I personally charge enough so that a tip isn't necessary, because fuck all that ass kissing for my worth, but I love the clients who tip me and always go the extra mile for them.","human_ref_B":"15-20% but that's only if they allow you to tip.  (Some services don't)","labels":1,"seconds_difference":33722.0,"score_ratio":2.1481481481}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1nhrk3","c_root_id_B":"i1p4tvu","created_at_utc_A":1647951586,"created_at_utc_B":1647976015,"score_A":9,"score_B":58,"human_ref_A":"If you plan on using the service going forward I'd tip an extra $50-$100 (if you can afford it.) Tipping often gets you better service in the future and helps build a relationship with the workers. FWIW I tip delivery men too for the same reason, consider it paying extra for quality service.","human_ref_B":"I personally charge enough so that a tip isn't necessary, because fuck all that ass kissing for my worth, but I love the clients who tip me and always go the extra mile for them.","labels":0,"seconds_difference":24429.0,"score_ratio":6.4444444444}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1njxef","c_root_id_B":"i1p4tvu","created_at_utc_A":1647952772,"created_at_utc_B":1647976015,"score_A":4,"score_B":58,"human_ref_A":"Typically if they are also the owner of the business it\u2019s not necessary to tip imo. I typically round up, on the order of 5-10% tho","human_ref_B":"I personally charge enough so that a tip isn't necessary, because fuck all that ass kissing for my worth, but I love the clients who tip me and always go the extra mile for them.","labels":0,"seconds_difference":23243.0,"score_ratio":14.5}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1n4j9d","c_root_id_B":"i1nqrua","created_at_utc_A":1647942293,"created_at_utc_B":1647956165,"score_A":27,"score_B":53,"human_ref_A":"15-20% but that's only if they allow you to tip.  (Some services don't)","human_ref_B":"Are they not charging you a rate for their services? That should be all you need to pay. No tipping required.","labels":0,"seconds_difference":13872.0,"score_ratio":1.962962963}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1nqrua","c_root_id_B":"i1nhrk3","created_at_utc_A":1647956165,"created_at_utc_B":1647951586,"score_A":53,"score_B":9,"human_ref_A":"Are they not charging you a rate for their services? That should be all you need to pay. No tipping required.","human_ref_B":"If you plan on using the service going forward I'd tip an extra $50-$100 (if you can afford it.) Tipping often gets you better service in the future and helps build a relationship with the workers. FWIW I tip delivery men too for the same reason, consider it paying extra for quality service.","labels":1,"seconds_difference":4579.0,"score_ratio":5.8888888889}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1njxef","c_root_id_B":"i1nqrua","created_at_utc_A":1647952772,"created_at_utc_B":1647956165,"score_A":4,"score_B":53,"human_ref_A":"Typically if they are also the owner of the business it\u2019s not necessary to tip imo. I typically round up, on the order of 5-10% tho","human_ref_B":"Are they not charging you a rate for their services? That should be all you need to pay. No tipping required.","labels":0,"seconds_difference":3393.0,"score_ratio":13.25}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1q7r0l","c_root_id_B":"i1nhrk3","created_at_utc_A":1647991615,"created_at_utc_B":1647951586,"score_A":10,"score_B":9,"human_ref_A":"I would make it a flat $30 and no more. There is no real obligation to tip for a pricy in home service. Do you tip the repair person or the trash personnel?","human_ref_B":"If you plan on using the service going forward I'd tip an extra $50-$100 (if you can afford it.) Tipping often gets you better service in the future and helps build a relationship with the workers. FWIW I tip delivery men too for the same reason, consider it paying extra for quality service.","labels":1,"seconds_difference":40029.0,"score_ratio":1.1111111111}
{"post_id":"tjz1kq","domain":"askculinary_test","upvote_ratio":0.93,"history":"How much to tip a personal meal prep chef? I hope this is the right sub for this. I'm hiring a personal chef service once a month to do what is essentially meal prep -- they come into your home and use their cookware and utensils to prepare meals with your appliances, box them up, and put them in the fridge and freezer to last you through the month. I chose a $360 entree-only plan (4 portions each of 5 different recipes). The chef who will be coming is an employee of the (very small) company, not the owner, if that makes a difference. Any suggestions on how much I should tip each month?","c_root_id_A":"i1q7r0l","c_root_id_B":"i1njxef","created_at_utc_A":1647991615,"created_at_utc_B":1647952772,"score_A":10,"score_B":4,"human_ref_A":"I would make it a flat $30 and no more. There is no real obligation to tip for a pricy in home service. Do you tip the repair person or the trash personnel?","human_ref_B":"Typically if they are also the owner of the business it\u2019s not necessary to tip imo. I typically round up, on the order of 5-10% tho","labels":1,"seconds_difference":38843.0,"score_ratio":2.5}
{"post_id":"2tlpzd","domain":"askculinary_test","upvote_ratio":0.86,"history":"Why do so many recipes ask for kosher salt? I haven't done much cooking before but a lot of recipes on websites\/YouTube include kosher salt.  What's the difference between regular table salt and kosher? And is it alright to just use normal salt","c_root_id_A":"co0g407","c_root_id_B":"co0j7d7","created_at_utc_A":1422212831,"created_at_utc_B":1422218503,"score_A":5,"score_B":6,"human_ref_A":"Too add to whats been already posted generally Kosher salt hasnt got iodine in it either which can make all the difference if youre cooking something that needs to ferment as the iodine can mess up the process.  Ive made fermented cashew cheese sauces with iodized salt and the end result didnt turn out pretty (Or tasty)  Edit: Why would you down vote correct information?","human_ref_B":"It's all about the larger flakes of the kosher salt being easier to handle. It's difficult to get more than a tiny bit of table salt pinched between your fingers.","labels":0,"seconds_difference":5672.0,"score_ratio":1.2}
{"post_id":"qg3smz","domain":"askculinary_test","upvote_ratio":0.84,"history":"Explain like I'm five years old: Yeast differences. Active\/Instant\/Fast Action\/Quick\/Dry active...etc etc.. The list seemingly goes on, and I'm aware some are interchangeable, but this means that information i google seems...interchangeable as well.  Some recipes call for a brand, which is labeled as one of the above, and thus leads me into more confusion. what if I don't have that brand? or that \" label \" on my own yeast, and it doesn't tell me if it's the same as the one named in the recipe? it's just...all a bit confusing,  I understand it's probably simple, hence the Explain like I'm five years old here.  Like, which do i feed? do they all need feeding? apparently they need proofing? i thought that was when you made the dough up?","c_root_id_A":"hi5g7rp","c_root_id_B":"hi4qtee","created_at_utc_A":1635275526,"created_at_utc_B":1635265551,"score_A":12,"score_B":6,"human_ref_A":"Okay so a lot of these are actually the same. I'll preface this with the fact I'm from the UK so some of this may be different elsewhere.  Dried yeast comes in two types, granules which are pure dehydrated yeast (often referred to as 'active' or 'dry active') and fast acting (sometimes called 'instant'), which also contains ascorbic acid, a flour treatment agent.  Fast acting yeast is made up of much smaller grains and therefore doesn't need to be dissolved in water first. The ascorbic acid basically mimics many of the positive effects on dough structure from longer fermentation, giving a stronger dough in a shorter time, both through kneading and proof.  Dried yeast, contrary to what many may say, doesn't actually need to rehydrate for very long at all - just until it dissolves so it can mix evenly through the dough. Lots of traditional methods for breads made from commercial yeast are updates on sourdough or beer balm (essentially the yeast taken from beer fermentation tanks), which often use a batter-like first stage. This continued, essentially to check the yeast was still good but serves no real purpose otherwise.  There is actually a lot more to it with many different strains of yeast for different purposes, even within baking but largely those aren't available for domestic use.","human_ref_B":"quick rise yeast is instant yeast that has been more finely milled and thus faster acting, but that's not always a good thing. from my googling it's recommended for things like banana bread where your not going through the whole two rise process.   cake yeast is the least stable form and is no longer available at retail. I've only seen it in professional kitchens, and that one three stooges movie where they all put the yeast in.  also discovered something called cream yeast, which is purely for large scale industrial baking. it's what they make cake yeast out of, but on an industrial scale it's easier just to leave it as a slurry.   Yeast slap packs are brewing products. it's a plastic pouch containing water and sugars, with a smaller pouch inside containing yeast. you pop the smaller pouch by slapping the larger one and then the yeast proofs and the bag inflates. brewers yeast comes in more varieties and is very temperamental; this product is shipped refrigerated.  nutritional yeast cures pellagra. it is not active and used for flavor and nutrition.","labels":1,"seconds_difference":9975.0,"score_ratio":2.0}
{"post_id":"z1p1mg","domain":"askculinary_test","upvote_ratio":0.78,"history":"Has anyone ever tried using dried mushrooms in the duxelle of a Beef Wellington? I've made Beef Wellington a couple times before and am planning on making it for Thanksgiving (we're not big turkey people).  Everyone seems to agree that one of the biggest challenges to make a great wellington is containing the juices that squeeze out of the filet as it cooks, so that the puff pastry doesn't sog out.  This is largely the purpose of the mushroom duxelle, and an attempted (though not very effective) purpose of the prosciutto wrapper, or in some recipes, the crepe wrapper.  But you cook down the mushrooms to get rid of as much moisture as possible, yet it still never really comes all the way out, and then they get somewhat saturated in oil as well.  So my idea was: what if you took dried mushrooms and chopped those up finely and used that instead of a cooked down mushroom duxelle?  Has anyone tried this?  I'm mildly concerned that maybe they wouldn't hydrate enough and would have an unpleasant chewy texture, and I don't want to ruin a very expensive wellington on an experiment.  Please let me know if anyone else has had this idea and acted on it, and if so how it went.  Thank you.","c_root_id_A":"ixc4hgx","c_root_id_B":"ixcc2b3","created_at_utc_A":1669109596,"created_at_utc_B":1669115840,"score_A":7,"score_B":15,"human_ref_A":"Nah, you need to rehydrate the dried mushrooms in water for them not to have an inedibly chewy texture. I also am not a fan of raw rehydrated dried mushrooms. A saute step will likely be needed no matter what type of mushroom you use.  Keep in mind that dried mushrooms have a stronger flavor that may overpower the rest of the wellington. You should definitely experiment with cooking a small batch of dried mushrooms to see if you like the taste\/texture of them alone.","human_ref_B":"Buy a piece of aged beef for your Wellington. It\u2019s much drier and isn\u2019t pumped with water like many supermarket meats. Go to a specialist butcher than sells genuinely aged beef and fork out the cash for it. I can guarantee it won\u2019t be soggy. Alternatively buy the firmest and driest beef you can find. And make your own puff and roll it thicker than the frozen stuff, or if you use the frozen stuff then use double. Also really really dry the duxelle out and chill it thoroughly. These things will make a smashing difference to your final result. And you will never stop some meat juices running and that\u2019s ok as well.","labels":0,"seconds_difference":6244.0,"score_ratio":2.1428571429}
{"post_id":"z1p1mg","domain":"askculinary_test","upvote_ratio":0.78,"history":"Has anyone ever tried using dried mushrooms in the duxelle of a Beef Wellington? I've made Beef Wellington a couple times before and am planning on making it for Thanksgiving (we're not big turkey people).  Everyone seems to agree that one of the biggest challenges to make a great wellington is containing the juices that squeeze out of the filet as it cooks, so that the puff pastry doesn't sog out.  This is largely the purpose of the mushroom duxelle, and an attempted (though not very effective) purpose of the prosciutto wrapper, or in some recipes, the crepe wrapper.  But you cook down the mushrooms to get rid of as much moisture as possible, yet it still never really comes all the way out, and then they get somewhat saturated in oil as well.  So my idea was: what if you took dried mushrooms and chopped those up finely and used that instead of a cooked down mushroom duxelle?  Has anyone tried this?  I'm mildly concerned that maybe they wouldn't hydrate enough and would have an unpleasant chewy texture, and I don't want to ruin a very expensive wellington on an experiment.  Please let me know if anyone else has had this idea and acted on it, and if so how it went.  Thank you.","c_root_id_A":"ixcc2b3","c_root_id_B":"ixc8xio","created_at_utc_A":1669115840,"created_at_utc_B":1669113406,"score_A":15,"score_B":4,"human_ref_A":"Buy a piece of aged beef for your Wellington. It\u2019s much drier and isn\u2019t pumped with water like many supermarket meats. Go to a specialist butcher than sells genuinely aged beef and fork out the cash for it. I can guarantee it won\u2019t be soggy. Alternatively buy the firmest and driest beef you can find. And make your own puff and roll it thicker than the frozen stuff, or if you use the frozen stuff then use double. Also really really dry the duxelle out and chill it thoroughly. These things will make a smashing difference to your final result. And you will never stop some meat juices running and that\u2019s ok as well.","human_ref_B":"They'll be dry and very unappealing. Not recommended.  Cook the duxelles without any oil\/fat to get rid of moisture and just be patient about it - the end result is worth it. I go with crepes.","labels":1,"seconds_difference":2434.0,"score_ratio":3.75}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ogq1e","c_root_id_B":"i0o6vic","created_at_utc_A":1647299024,"created_at_utc_B":1647294718,"score_A":71,"score_B":60,"human_ref_A":"I just googled \"stew dumplings\" and a bunch of recipes came up. I think you're getting poor results because you're calling them soup dumplings and that's something completely different.","human_ref_B":"Maybe try searching southern chicken and dumplings?","labels":1,"seconds_difference":4306.0,"score_ratio":1.1833333333}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ogq1e","c_root_id_B":"i0odnsz","created_at_utc_A":1647299024,"created_at_utc_B":1647297682,"score_A":71,"score_B":10,"human_ref_A":"I just googled \"stew dumplings\" and a bunch of recipes came up. I think you're getting poor results because you're calling them soup dumplings and that's something completely different.","human_ref_B":"My mother called them 'doughboys'.","labels":1,"seconds_difference":1342.0,"score_ratio":7.1}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ogq1e","c_root_id_B":"i0og3j0","created_at_utc_A":1647299024,"created_at_utc_B":1647298749,"score_A":71,"score_B":5,"human_ref_A":"I just googled \"stew dumplings\" and a bunch of recipes came up. I think you're getting poor results because you're calling them soup dumplings and that's something completely different.","human_ref_B":"I just went on the same search. Found it easiest to search for \"chicken and dumpling,\" \"dumplings for chicken\" and that sort of thing. Including the word chicken helped narrow the field. Or ... did you try \"American dumplings\"? That or \"Southern dumplings\" might help. If you search on Youtube, the thumbnails will help you spot likely videos.","labels":1,"seconds_difference":275.0,"score_ratio":14.2}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ochhb","c_root_id_B":"i0ogq1e","created_at_utc_A":1647297180,"created_at_utc_B":1647299024,"score_A":3,"score_B":71,"human_ref_A":"Flour dumpling recipe returned quite a lot of recipes.   I\u2019ve heard spoon\/ drop dumplings but you get those mixed with biscuits as well.   Are you looking for the big matzah ball type dumplings or the flat kinda small lasagna noodle ish ones?","human_ref_B":"I just googled \"stew dumplings\" and a bunch of recipes came up. I think you're getting poor results because you're calling them soup dumplings and that's something completely different.","labels":0,"seconds_difference":1844.0,"score_ratio":23.6666666667}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0on12i","c_root_id_B":"i0odnsz","created_at_utc_A":1647301855,"created_at_utc_B":1647297682,"score_A":44,"score_B":10,"human_ref_A":"Googled \u201cchicken and dumplings\u201d and they are all American style recipes.","human_ref_B":"My mother called them 'doughboys'.","labels":1,"seconds_difference":4173.0,"score_ratio":4.4}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0on12i","c_root_id_B":"i0og3j0","created_at_utc_A":1647301855,"created_at_utc_B":1647298749,"score_A":44,"score_B":5,"human_ref_A":"Googled \u201cchicken and dumplings\u201d and they are all American style recipes.","human_ref_B":"I just went on the same search. Found it easiest to search for \"chicken and dumpling,\" \"dumplings for chicken\" and that sort of thing. Including the word chicken helped narrow the field. Or ... did you try \"American dumplings\"? That or \"Southern dumplings\" might help. If you search on Youtube, the thumbnails will help you spot likely videos.","labels":1,"seconds_difference":3106.0,"score_ratio":8.8}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0on12i","c_root_id_B":"i0oic0u","created_at_utc_A":1647301855,"created_at_utc_B":1647299745,"score_A":44,"score_B":5,"human_ref_A":"Googled \u201cchicken and dumplings\u201d and they are all American style recipes.","human_ref_B":"Suet dumplings?","labels":1,"seconds_difference":2110.0,"score_ratio":8.8}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0on12i","c_root_id_B":"i0ochhb","created_at_utc_A":1647301855,"created_at_utc_B":1647297180,"score_A":44,"score_B":3,"human_ref_A":"Googled \u201cchicken and dumplings\u201d and they are all American style recipes.","human_ref_B":"Flour dumpling recipe returned quite a lot of recipes.   I\u2019ve heard spoon\/ drop dumplings but you get those mixed with biscuits as well.   Are you looking for the big matzah ball type dumplings or the flat kinda small lasagna noodle ish ones?","labels":1,"seconds_difference":4675.0,"score_ratio":14.6666666667}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ompk8","c_root_id_B":"i0on12i","created_at_utc_A":1647301714,"created_at_utc_B":1647301855,"score_A":4,"score_B":44,"human_ref_A":"It's the same recipe as biscuits, the Bisquick one is fine. Then put them on the soup and cook gently for 5-10m","human_ref_B":"Googled \u201cchicken and dumplings\u201d and they are all American style recipes.","labels":0,"seconds_difference":141.0,"score_ratio":11.0}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ogvtx","c_root_id_B":"i0on12i","created_at_utc_A":1647299096,"created_at_utc_B":1647301855,"score_A":2,"score_B":44,"human_ref_A":"You  can look up pillow dumplings for the light and fluffy or rolled dumplings which are more of a thick noodle. That should get you on the right page per se","human_ref_B":"Googled \u201cchicken and dumplings\u201d and they are all American style recipes.","labels":0,"seconds_difference":2759.0,"score_ratio":22.0}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0osa5u","c_root_id_B":"i0ormf3","created_at_utc_A":1647304230,"created_at_utc_B":1647303935,"score_A":29,"score_B":27,"human_ref_A":"Do you want the flat kind of dumplings that are slightly thicker than fettuccine noodles or the puffy dumplings that are kinda like smaller biscuits?","human_ref_B":"The actual term \u201cSoup Dumplings\u201d usually refers to Chinese dumplings filled with broth and then steamed in wicker baskets. They are absolutely delicious and not like anything many people have ever had.  The Chinese name is xiaolongbao.","labels":1,"seconds_difference":295.0,"score_ratio":1.0740740741}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0osa5u","c_root_id_B":"i0odnsz","created_at_utc_A":1647304230,"created_at_utc_B":1647297682,"score_A":29,"score_B":10,"human_ref_A":"Do you want the flat kind of dumplings that are slightly thicker than fettuccine noodles or the puffy dumplings that are kinda like smaller biscuits?","human_ref_B":"My mother called them 'doughboys'.","labels":1,"seconds_difference":6548.0,"score_ratio":2.9}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0osa5u","c_root_id_B":"i0onpsp","created_at_utc_A":1647304230,"created_at_utc_B":1647302169,"score_A":29,"score_B":9,"human_ref_A":"Do you want the flat kind of dumplings that are slightly thicker than fettuccine noodles or the puffy dumplings that are kinda like smaller biscuits?","human_ref_B":"Just use an egg noodle recipe and cut the dough into larger chunks. Other mentioned bisquick and drop dumpings, which are their own thing, but not what I think about when I think about chicken and dumplings. When I think about dumplings I think about these toothy, slow-simmered, succulent chunks of dough between the size of a walnut and golf ball.","labels":1,"seconds_difference":2061.0,"score_ratio":3.2222222222}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0osa5u","c_root_id_B":"i0og3j0","created_at_utc_A":1647304230,"created_at_utc_B":1647298749,"score_A":29,"score_B":5,"human_ref_A":"Do you want the flat kind of dumplings that are slightly thicker than fettuccine noodles or the puffy dumplings that are kinda like smaller biscuits?","human_ref_B":"I just went on the same search. Found it easiest to search for \"chicken and dumpling,\" \"dumplings for chicken\" and that sort of thing. Including the word chicken helped narrow the field. Or ... did you try \"American dumplings\"? That or \"Southern dumplings\" might help. If you search on Youtube, the thumbnails will help you spot likely videos.","labels":1,"seconds_difference":5481.0,"score_ratio":5.8}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0oic0u","c_root_id_B":"i0osa5u","created_at_utc_A":1647299745,"created_at_utc_B":1647304230,"score_A":5,"score_B":29,"human_ref_A":"Suet dumplings?","human_ref_B":"Do you want the flat kind of dumplings that are slightly thicker than fettuccine noodles or the puffy dumplings that are kinda like smaller biscuits?","labels":0,"seconds_difference":4485.0,"score_ratio":5.8}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0osa5u","c_root_id_B":"i0ochhb","created_at_utc_A":1647304230,"created_at_utc_B":1647297180,"score_A":29,"score_B":3,"human_ref_A":"Do you want the flat kind of dumplings that are slightly thicker than fettuccine noodles or the puffy dumplings that are kinda like smaller biscuits?","human_ref_B":"Flour dumpling recipe returned quite a lot of recipes.   I\u2019ve heard spoon\/ drop dumplings but you get those mixed with biscuits as well.   Are you looking for the big matzah ball type dumplings or the flat kinda small lasagna noodle ish ones?","labels":1,"seconds_difference":7050.0,"score_ratio":9.6666666667}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ompk8","c_root_id_B":"i0osa5u","created_at_utc_A":1647301714,"created_at_utc_B":1647304230,"score_A":4,"score_B":29,"human_ref_A":"It's the same recipe as biscuits, the Bisquick one is fine. Then put them on the soup and cook gently for 5-10m","human_ref_B":"Do you want the flat kind of dumplings that are slightly thicker than fettuccine noodles or the puffy dumplings that are kinda like smaller biscuits?","labels":0,"seconds_difference":2516.0,"score_ratio":7.25}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0osa5u","c_root_id_B":"i0onao3","created_at_utc_A":1647304230,"created_at_utc_B":1647301977,"score_A":29,"score_B":3,"human_ref_A":"Do you want the flat kind of dumplings that are slightly thicker than fettuccine noodles or the puffy dumplings that are kinda like smaller biscuits?","human_ref_B":"It depends where you're from. Drop dumplings and spoon dumplings are the two I hear the most.","labels":1,"seconds_difference":2253.0,"score_ratio":9.6666666667}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ogvtx","c_root_id_B":"i0osa5u","created_at_utc_A":1647299096,"created_at_utc_B":1647304230,"score_A":2,"score_B":29,"human_ref_A":"You  can look up pillow dumplings for the light and fluffy or rolled dumplings which are more of a thick noodle. That should get you on the right page per se","human_ref_B":"Do you want the flat kind of dumplings that are slightly thicker than fettuccine noodles or the puffy dumplings that are kinda like smaller biscuits?","labels":0,"seconds_difference":5134.0,"score_ratio":14.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0osa5u","c_root_id_B":"i0on9i7","created_at_utc_A":1647304230,"created_at_utc_B":1647301962,"score_A":29,"score_B":2,"human_ref_A":"Do you want the flat kind of dumplings that are slightly thicker than fettuccine noodles or the puffy dumplings that are kinda like smaller biscuits?","human_ref_B":"Either drop dumplings or slick dumplings, two different kinds.","labels":1,"seconds_difference":2268.0,"score_ratio":14.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ormf3","c_root_id_B":"i0odnsz","created_at_utc_A":1647303935,"created_at_utc_B":1647297682,"score_A":27,"score_B":10,"human_ref_A":"The actual term \u201cSoup Dumplings\u201d usually refers to Chinese dumplings filled with broth and then steamed in wicker baskets. They are absolutely delicious and not like anything many people have ever had.  The Chinese name is xiaolongbao.","human_ref_B":"My mother called them 'doughboys'.","labels":1,"seconds_difference":6253.0,"score_ratio":2.7}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ormf3","c_root_id_B":"i0onpsp","created_at_utc_A":1647303935,"created_at_utc_B":1647302169,"score_A":27,"score_B":9,"human_ref_A":"The actual term \u201cSoup Dumplings\u201d usually refers to Chinese dumplings filled with broth and then steamed in wicker baskets. They are absolutely delicious and not like anything many people have ever had.  The Chinese name is xiaolongbao.","human_ref_B":"Just use an egg noodle recipe and cut the dough into larger chunks. Other mentioned bisquick and drop dumpings, which are their own thing, but not what I think about when I think about chicken and dumplings. When I think about dumplings I think about these toothy, slow-simmered, succulent chunks of dough between the size of a walnut and golf ball.","labels":1,"seconds_difference":1766.0,"score_ratio":3.0}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ormf3","c_root_id_B":"i0og3j0","created_at_utc_A":1647303935,"created_at_utc_B":1647298749,"score_A":27,"score_B":5,"human_ref_A":"The actual term \u201cSoup Dumplings\u201d usually refers to Chinese dumplings filled with broth and then steamed in wicker baskets. They are absolutely delicious and not like anything many people have ever had.  The Chinese name is xiaolongbao.","human_ref_B":"I just went on the same search. Found it easiest to search for \"chicken and dumpling,\" \"dumplings for chicken\" and that sort of thing. Including the word chicken helped narrow the field. Or ... did you try \"American dumplings\"? That or \"Southern dumplings\" might help. If you search on Youtube, the thumbnails will help you spot likely videos.","labels":1,"seconds_difference":5186.0,"score_ratio":5.4}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0oic0u","c_root_id_B":"i0ormf3","created_at_utc_A":1647299745,"created_at_utc_B":1647303935,"score_A":5,"score_B":27,"human_ref_A":"Suet dumplings?","human_ref_B":"The actual term \u201cSoup Dumplings\u201d usually refers to Chinese dumplings filled with broth and then steamed in wicker baskets. They are absolutely delicious and not like anything many people have ever had.  The Chinese name is xiaolongbao.","labels":0,"seconds_difference":4190.0,"score_ratio":5.4}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ochhb","c_root_id_B":"i0ormf3","created_at_utc_A":1647297180,"created_at_utc_B":1647303935,"score_A":3,"score_B":27,"human_ref_A":"Flour dumpling recipe returned quite a lot of recipes.   I\u2019ve heard spoon\/ drop dumplings but you get those mixed with biscuits as well.   Are you looking for the big matzah ball type dumplings or the flat kinda small lasagna noodle ish ones?","human_ref_B":"The actual term \u201cSoup Dumplings\u201d usually refers to Chinese dumplings filled with broth and then steamed in wicker baskets. They are absolutely delicious and not like anything many people have ever had.  The Chinese name is xiaolongbao.","labels":0,"seconds_difference":6755.0,"score_ratio":9.0}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ormf3","c_root_id_B":"i0ompk8","created_at_utc_A":1647303935,"created_at_utc_B":1647301714,"score_A":27,"score_B":4,"human_ref_A":"The actual term \u201cSoup Dumplings\u201d usually refers to Chinese dumplings filled with broth and then steamed in wicker baskets. They are absolutely delicious and not like anything many people have ever had.  The Chinese name is xiaolongbao.","human_ref_B":"It's the same recipe as biscuits, the Bisquick one is fine. Then put them on the soup and cook gently for 5-10m","labels":1,"seconds_difference":2221.0,"score_ratio":6.75}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ormf3","c_root_id_B":"i0onao3","created_at_utc_A":1647303935,"created_at_utc_B":1647301977,"score_A":27,"score_B":3,"human_ref_A":"The actual term \u201cSoup Dumplings\u201d usually refers to Chinese dumplings filled with broth and then steamed in wicker baskets. They are absolutely delicious and not like anything many people have ever had.  The Chinese name is xiaolongbao.","human_ref_B":"It depends where you're from. Drop dumplings and spoon dumplings are the two I hear the most.","labels":1,"seconds_difference":1958.0,"score_ratio":9.0}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ogvtx","c_root_id_B":"i0ormf3","created_at_utc_A":1647299096,"created_at_utc_B":1647303935,"score_A":2,"score_B":27,"human_ref_A":"You  can look up pillow dumplings for the light and fluffy or rolled dumplings which are more of a thick noodle. That should get you on the right page per se","human_ref_B":"The actual term \u201cSoup Dumplings\u201d usually refers to Chinese dumplings filled with broth and then steamed in wicker baskets. They are absolutely delicious and not like anything many people have ever had.  The Chinese name is xiaolongbao.","labels":0,"seconds_difference":4839.0,"score_ratio":13.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0on9i7","c_root_id_B":"i0ormf3","created_at_utc_A":1647301962,"created_at_utc_B":1647303935,"score_A":2,"score_B":27,"human_ref_A":"Either drop dumplings or slick dumplings, two different kinds.","human_ref_B":"The actual term \u201cSoup Dumplings\u201d usually refers to Chinese dumplings filled with broth and then steamed in wicker baskets. They are absolutely delicious and not like anything many people have ever had.  The Chinese name is xiaolongbao.","labels":0,"seconds_difference":1973.0,"score_ratio":13.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0p1anp","c_root_id_B":"i0odnsz","created_at_utc_A":1647308311,"created_at_utc_B":1647297682,"score_A":17,"score_B":10,"human_ref_A":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","human_ref_B":"My mother called them 'doughboys'.","labels":1,"seconds_difference":10629.0,"score_ratio":1.7}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0p1anp","c_root_id_B":"i0onpsp","created_at_utc_A":1647308311,"created_at_utc_B":1647302169,"score_A":17,"score_B":9,"human_ref_A":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","human_ref_B":"Just use an egg noodle recipe and cut the dough into larger chunks. Other mentioned bisquick and drop dumpings, which are their own thing, but not what I think about when I think about chicken and dumplings. When I think about dumplings I think about these toothy, slow-simmered, succulent chunks of dough between the size of a walnut and golf ball.","labels":1,"seconds_difference":6142.0,"score_ratio":1.8888888889}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0p1anp","c_root_id_B":"i0og3j0","created_at_utc_A":1647308311,"created_at_utc_B":1647298749,"score_A":17,"score_B":5,"human_ref_A":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","human_ref_B":"I just went on the same search. Found it easiest to search for \"chicken and dumpling,\" \"dumplings for chicken\" and that sort of thing. Including the word chicken helped narrow the field. Or ... did you try \"American dumplings\"? That or \"Southern dumplings\" might help. If you search on Youtube, the thumbnails will help you spot likely videos.","labels":1,"seconds_difference":9562.0,"score_ratio":3.4}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0p1anp","c_root_id_B":"i0oic0u","created_at_utc_A":1647308311,"created_at_utc_B":1647299745,"score_A":17,"score_B":5,"human_ref_A":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","human_ref_B":"Suet dumplings?","labels":1,"seconds_difference":8566.0,"score_ratio":3.4}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ochhb","c_root_id_B":"i0p1anp","created_at_utc_A":1647297180,"created_at_utc_B":1647308311,"score_A":3,"score_B":17,"human_ref_A":"Flour dumpling recipe returned quite a lot of recipes.   I\u2019ve heard spoon\/ drop dumplings but you get those mixed with biscuits as well.   Are you looking for the big matzah ball type dumplings or the flat kinda small lasagna noodle ish ones?","human_ref_B":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","labels":0,"seconds_difference":11131.0,"score_ratio":5.6666666667}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0oyctw","c_root_id_B":"i0p1anp","created_at_utc_A":1647306970,"created_at_utc_B":1647308311,"score_A":4,"score_B":17,"human_ref_A":"Spaetzle is egg, flour, water.","human_ref_B":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","labels":0,"seconds_difference":1341.0,"score_ratio":4.25}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0p1anp","c_root_id_B":"i0ompk8","created_at_utc_A":1647308311,"created_at_utc_B":1647301714,"score_A":17,"score_B":4,"human_ref_A":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","human_ref_B":"It's the same recipe as biscuits, the Bisquick one is fine. Then put them on the soup and cook gently for 5-10m","labels":1,"seconds_difference":6597.0,"score_ratio":4.25}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0onao3","c_root_id_B":"i0p1anp","created_at_utc_A":1647301977,"created_at_utc_B":1647308311,"score_A":3,"score_B":17,"human_ref_A":"It depends where you're from. Drop dumplings and spoon dumplings are the two I hear the most.","human_ref_B":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","labels":0,"seconds_difference":6334.0,"score_ratio":5.6666666667}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ogvtx","c_root_id_B":"i0p1anp","created_at_utc_A":1647299096,"created_at_utc_B":1647308311,"score_A":2,"score_B":17,"human_ref_A":"You  can look up pillow dumplings for the light and fluffy or rolled dumplings which are more of a thick noodle. That should get you on the right page per se","human_ref_B":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","labels":0,"seconds_difference":9215.0,"score_ratio":8.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0p1anp","c_root_id_B":"i0on9i7","created_at_utc_A":1647308311,"created_at_utc_B":1647301962,"score_A":17,"score_B":2,"human_ref_A":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","human_ref_B":"Either drop dumplings or slick dumplings, two different kinds.","labels":1,"seconds_difference":6349.0,"score_ratio":8.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0p1anp","c_root_id_B":"i0osda4","created_at_utc_A":1647308311,"created_at_utc_B":1647304269,"score_A":17,"score_B":2,"human_ref_A":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","human_ref_B":"This is the kind I grew up with! Or the recipe on the Bisquick box. https:\/\/www.foodnetwork.com\/recipes\/nancy-fuller\/farm-style-chicken-and-drop-dumplings-3112513","labels":1,"seconds_difference":4042.0,"score_ratio":8.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0p1anp","c_root_id_B":"i0oy52d","created_at_utc_A":1647308311,"created_at_utc_B":1647306870,"score_A":17,"score_B":2,"human_ref_A":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","human_ref_B":"Try looking for the Cracker Barrel dumplings. I think that may be what you're wanting.","labels":1,"seconds_difference":1441.0,"score_ratio":8.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0p0bdu","c_root_id_B":"i0p1anp","created_at_utc_A":1647307860,"created_at_utc_B":1647308311,"score_A":2,"score_B":17,"human_ref_A":"Drop, or egg Drop dumplings.","human_ref_B":"There are (at least) variations for \"Chicken and...\"  * __Drop Dumplings__: a quickbread biscuit dough that's dropped into the broth and forms balls * __Slick Dumplings__: Similar to drop dumplings, but rolled into a thin sheet and cut into triangles or squares, more noodle-like than drop dumplings. * __Noodle Dumplings__: an unleavened (or sometimes lightly leavened) dough that's more like spaetzle","labels":0,"seconds_difference":451.0,"score_ratio":8.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ochhb","c_root_id_B":"i0odnsz","created_at_utc_A":1647297180,"created_at_utc_B":1647297682,"score_A":3,"score_B":10,"human_ref_A":"Flour dumpling recipe returned quite a lot of recipes.   I\u2019ve heard spoon\/ drop dumplings but you get those mixed with biscuits as well.   Are you looking for the big matzah ball type dumplings or the flat kinda small lasagna noodle ish ones?","human_ref_B":"My mother called them 'doughboys'.","labels":0,"seconds_difference":502.0,"score_ratio":3.3333333333}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0og3j0","c_root_id_B":"i0onpsp","created_at_utc_A":1647298749,"created_at_utc_B":1647302169,"score_A":5,"score_B":9,"human_ref_A":"I just went on the same search. Found it easiest to search for \"chicken and dumpling,\" \"dumplings for chicken\" and that sort of thing. Including the word chicken helped narrow the field. Or ... did you try \"American dumplings\"? That or \"Southern dumplings\" might help. If you search on Youtube, the thumbnails will help you spot likely videos.","human_ref_B":"Just use an egg noodle recipe and cut the dough into larger chunks. Other mentioned bisquick and drop dumpings, which are their own thing, but not what I think about when I think about chicken and dumplings. When I think about dumplings I think about these toothy, slow-simmered, succulent chunks of dough between the size of a walnut and golf ball.","labels":0,"seconds_difference":3420.0,"score_ratio":1.8}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0onpsp","c_root_id_B":"i0oic0u","created_at_utc_A":1647302169,"created_at_utc_B":1647299745,"score_A":9,"score_B":5,"human_ref_A":"Just use an egg noodle recipe and cut the dough into larger chunks. Other mentioned bisquick and drop dumpings, which are their own thing, but not what I think about when I think about chicken and dumplings. When I think about dumplings I think about these toothy, slow-simmered, succulent chunks of dough between the size of a walnut and golf ball.","human_ref_B":"Suet dumplings?","labels":1,"seconds_difference":2424.0,"score_ratio":1.8}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0onpsp","c_root_id_B":"i0ochhb","created_at_utc_A":1647302169,"created_at_utc_B":1647297180,"score_A":9,"score_B":3,"human_ref_A":"Just use an egg noodle recipe and cut the dough into larger chunks. Other mentioned bisquick and drop dumpings, which are their own thing, but not what I think about when I think about chicken and dumplings. When I think about dumplings I think about these toothy, slow-simmered, succulent chunks of dough between the size of a walnut and golf ball.","human_ref_B":"Flour dumpling recipe returned quite a lot of recipes.   I\u2019ve heard spoon\/ drop dumplings but you get those mixed with biscuits as well.   Are you looking for the big matzah ball type dumplings or the flat kinda small lasagna noodle ish ones?","labels":1,"seconds_difference":4989.0,"score_ratio":3.0}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0onpsp","c_root_id_B":"i0ompk8","created_at_utc_A":1647302169,"created_at_utc_B":1647301714,"score_A":9,"score_B":4,"human_ref_A":"Just use an egg noodle recipe and cut the dough into larger chunks. Other mentioned bisquick and drop dumpings, which are their own thing, but not what I think about when I think about chicken and dumplings. When I think about dumplings I think about these toothy, slow-simmered, succulent chunks of dough between the size of a walnut and golf ball.","human_ref_B":"It's the same recipe as biscuits, the Bisquick one is fine. Then put them on the soup and cook gently for 5-10m","labels":1,"seconds_difference":455.0,"score_ratio":2.25}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0onpsp","c_root_id_B":"i0onao3","created_at_utc_A":1647302169,"created_at_utc_B":1647301977,"score_A":9,"score_B":3,"human_ref_A":"Just use an egg noodle recipe and cut the dough into larger chunks. Other mentioned bisquick and drop dumpings, which are their own thing, but not what I think about when I think about chicken and dumplings. When I think about dumplings I think about these toothy, slow-simmered, succulent chunks of dough between the size of a walnut and golf ball.","human_ref_B":"It depends where you're from. Drop dumplings and spoon dumplings are the two I hear the most.","labels":1,"seconds_difference":192.0,"score_ratio":3.0}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0onpsp","c_root_id_B":"i0ogvtx","created_at_utc_A":1647302169,"created_at_utc_B":1647299096,"score_A":9,"score_B":2,"human_ref_A":"Just use an egg noodle recipe and cut the dough into larger chunks. Other mentioned bisquick and drop dumpings, which are their own thing, but not what I think about when I think about chicken and dumplings. When I think about dumplings I think about these toothy, slow-simmered, succulent chunks of dough between the size of a walnut and golf ball.","human_ref_B":"You  can look up pillow dumplings for the light and fluffy or rolled dumplings which are more of a thick noodle. That should get you on the right page per se","labels":1,"seconds_difference":3073.0,"score_ratio":4.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0onpsp","c_root_id_B":"i0on9i7","created_at_utc_A":1647302169,"created_at_utc_B":1647301962,"score_A":9,"score_B":2,"human_ref_A":"Just use an egg noodle recipe and cut the dough into larger chunks. Other mentioned bisquick and drop dumpings, which are their own thing, but not what I think about when I think about chicken and dumplings. When I think about dumplings I think about these toothy, slow-simmered, succulent chunks of dough between the size of a walnut and golf ball.","human_ref_B":"Either drop dumplings or slick dumplings, two different kinds.","labels":1,"seconds_difference":207.0,"score_ratio":4.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0og3j0","c_root_id_B":"i0ochhb","created_at_utc_A":1647298749,"created_at_utc_B":1647297180,"score_A":5,"score_B":3,"human_ref_A":"I just went on the same search. Found it easiest to search for \"chicken and dumpling,\" \"dumplings for chicken\" and that sort of thing. Including the word chicken helped narrow the field. Or ... did you try \"American dumplings\"? That or \"Southern dumplings\" might help. If you search on Youtube, the thumbnails will help you spot likely videos.","human_ref_B":"Flour dumpling recipe returned quite a lot of recipes.   I\u2019ve heard spoon\/ drop dumplings but you get those mixed with biscuits as well.   Are you looking for the big matzah ball type dumplings or the flat kinda small lasagna noodle ish ones?","labels":1,"seconds_difference":1569.0,"score_ratio":1.6666666667}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0oic0u","c_root_id_B":"i0ochhb","created_at_utc_A":1647299745,"created_at_utc_B":1647297180,"score_A":5,"score_B":3,"human_ref_A":"Suet dumplings?","human_ref_B":"Flour dumpling recipe returned quite a lot of recipes.   I\u2019ve heard spoon\/ drop dumplings but you get those mixed with biscuits as well.   Are you looking for the big matzah ball type dumplings or the flat kinda small lasagna noodle ish ones?","labels":1,"seconds_difference":2565.0,"score_ratio":1.6666666667}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ogvtx","c_root_id_B":"i0oic0u","created_at_utc_A":1647299096,"created_at_utc_B":1647299745,"score_A":2,"score_B":5,"human_ref_A":"You  can look up pillow dumplings for the light and fluffy or rolled dumplings which are more of a thick noodle. That should get you on the right page per se","human_ref_B":"Suet dumplings?","labels":0,"seconds_difference":649.0,"score_ratio":2.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0oyctw","c_root_id_B":"i0ochhb","created_at_utc_A":1647306970,"created_at_utc_B":1647297180,"score_A":4,"score_B":3,"human_ref_A":"Spaetzle is egg, flour, water.","human_ref_B":"Flour dumpling recipe returned quite a lot of recipes.   I\u2019ve heard spoon\/ drop dumplings but you get those mixed with biscuits as well.   Are you looking for the big matzah ball type dumplings or the flat kinda small lasagna noodle ish ones?","labels":1,"seconds_difference":9790.0,"score_ratio":1.3333333333}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ompk8","c_root_id_B":"i0ochhb","created_at_utc_A":1647301714,"created_at_utc_B":1647297180,"score_A":4,"score_B":3,"human_ref_A":"It's the same recipe as biscuits, the Bisquick one is fine. Then put them on the soup and cook gently for 5-10m","human_ref_B":"Flour dumpling recipe returned quite a lot of recipes.   I\u2019ve heard spoon\/ drop dumplings but you get those mixed with biscuits as well.   Are you looking for the big matzah ball type dumplings or the flat kinda small lasagna noodle ish ones?","labels":1,"seconds_difference":4534.0,"score_ratio":1.3333333333}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0oyctw","c_root_id_B":"i0onao3","created_at_utc_A":1647306970,"created_at_utc_B":1647301977,"score_A":4,"score_B":3,"human_ref_A":"Spaetzle is egg, flour, water.","human_ref_B":"It depends where you're from. Drop dumplings and spoon dumplings are the two I hear the most.","labels":1,"seconds_difference":4993.0,"score_ratio":1.3333333333}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0oyctw","c_root_id_B":"i0ogvtx","created_at_utc_A":1647306970,"created_at_utc_B":1647299096,"score_A":4,"score_B":2,"human_ref_A":"Spaetzle is egg, flour, water.","human_ref_B":"You  can look up pillow dumplings for the light and fluffy or rolled dumplings which are more of a thick noodle. That should get you on the right page per se","labels":1,"seconds_difference":7874.0,"score_ratio":2.0}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0oyctw","c_root_id_B":"i0on9i7","created_at_utc_A":1647306970,"created_at_utc_B":1647301962,"score_A":4,"score_B":2,"human_ref_A":"Spaetzle is egg, flour, water.","human_ref_B":"Either drop dumplings or slick dumplings, two different kinds.","labels":1,"seconds_difference":5008.0,"score_ratio":2.0}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0osda4","c_root_id_B":"i0oyctw","created_at_utc_A":1647304269,"created_at_utc_B":1647306970,"score_A":2,"score_B":4,"human_ref_A":"This is the kind I grew up with! Or the recipe on the Bisquick box. https:\/\/www.foodnetwork.com\/recipes\/nancy-fuller\/farm-style-chicken-and-drop-dumplings-3112513","human_ref_B":"Spaetzle is egg, flour, water.","labels":0,"seconds_difference":2701.0,"score_ratio":2.0}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0oy52d","c_root_id_B":"i0oyctw","created_at_utc_A":1647306870,"created_at_utc_B":1647306970,"score_A":2,"score_B":4,"human_ref_A":"Try looking for the Cracker Barrel dumplings. I think that may be what you're wanting.","human_ref_B":"Spaetzle is egg, flour, water.","labels":0,"seconds_difference":100.0,"score_ratio":2.0}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0ogvtx","c_root_id_B":"i0ompk8","created_at_utc_A":1647299096,"created_at_utc_B":1647301714,"score_A":2,"score_B":4,"human_ref_A":"You  can look up pillow dumplings for the light and fluffy or rolled dumplings which are more of a thick noodle. That should get you on the right page per se","human_ref_B":"It's the same recipe as biscuits, the Bisquick one is fine. Then put them on the soup and cook gently for 5-10m","labels":0,"seconds_difference":2618.0,"score_ratio":2.0}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0onao3","c_root_id_B":"i0ogvtx","created_at_utc_A":1647301977,"created_at_utc_B":1647299096,"score_A":3,"score_B":2,"human_ref_A":"It depends where you're from. Drop dumplings and spoon dumplings are the two I hear the most.","human_ref_B":"You  can look up pillow dumplings for the light and fluffy or rolled dumplings which are more of a thick noodle. That should get you on the right page per se","labels":1,"seconds_difference":2881.0,"score_ratio":1.5}
{"post_id":"te8ci7","domain":"askculinary_test","upvote_ratio":0.95,"history":"Is there a more specific name than soup dumpling for the kind of flour dumpling you could find in chicken soup? I just have a craving for chicken soup with dumplings in it, but I'm finding recipes incredibly hard to search for since nearly all results I'm getting are for the dim sum style soup dumplings, like xiaolongbao and such. Is there a word more specific than dumpling to describe the American flour dumplings that you might find in chicken soup?","c_root_id_A":"i0on9i7","c_root_id_B":"i0onao3","created_at_utc_A":1647301962,"created_at_utc_B":1647301977,"score_A":2,"score_B":3,"human_ref_A":"Either drop dumplings or slick dumplings, two different kinds.","human_ref_B":"It depends where you're from. Drop dumplings and spoon dumplings are the two I hear the most.","labels":0,"seconds_difference":15.0,"score_ratio":1.5}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izhmpu4","c_root_id_B":"izhn02f","created_at_utc_A":1670559102,"created_at_utc_B":1670559244,"score_A":46,"score_B":257,"human_ref_A":"Yes, but also no.      roux needs to be cooked out within the dish.  So you brown the roux to it\u2019s desired point, but then after it needs to simmer for some amount of time to cook off the rest of the raw flour taste.  Like, if you\u2019ve ever made a gumbo and tasted it right after adding stock you\u2019ll think it\u2019s ruined, then after an hour or so of simmering you\u2019ve got a totally different flavor.    Also, the consistency changes over time, so you need that simmering time for it to settle in to the final consistency.    That said, if you\u2019re asking can you add more roux to a liquid dish, or can you add roux bit by bit to achieve a certain consistency then sure, so long as it\u2019s towards the beginning of the process and you\u2019re gonna simmer it for at least 45 mins to an hour after.","human_ref_B":"You can make beurre mani\u00e8 which is equal parts butter and flour mixed together which you can add at the end. You can also make this with equal parts oil and flour colloquially known, in uk kitchens, as scouse roux","labels":0,"seconds_difference":142.0,"score_ratio":5.5869565217}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izhn02f","c_root_id_B":"izhmhuo","created_at_utc_A":1670559244,"created_at_utc_B":1670558991,"score_A":257,"score_B":2,"human_ref_A":"You can make beurre mani\u00e8 which is equal parts butter and flour mixed together which you can add at the end. You can also make this with equal parts oil and flour colloquially known, in uk kitchens, as scouse roux","human_ref_B":"Better off using corn starch","labels":1,"seconds_difference":253.0,"score_ratio":128.5}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izhq2fa","c_root_id_B":"izhpvvx","created_at_utc_A":1670560768,"created_at_utc_B":1670560666,"score_A":190,"score_B":137,"human_ref_A":"I do this \ud83e\udd37\u200d\u2640\ufe0f dunno if it's correct but I do it anyways and I've never noticed a difference. The only extra step I take is when I'm cooking the roux in a separate pot, I'll take a cup full of the liquid from my main stew\/whatever and mix it into the roux first and take that whole mixture and put it back into the main pot, which I think helps me get all the lumps.","human_ref_B":"Absolutely. I do it with clam chowder. Just make sure you cook it a bit before and after you add it so it doesn\u2019t taste like raw flour.","labels":1,"seconds_difference":102.0,"score_ratio":1.3868613139}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izhq2fa","c_root_id_B":"izhmpu4","created_at_utc_A":1670560768,"created_at_utc_B":1670559102,"score_A":190,"score_B":46,"human_ref_A":"I do this \ud83e\udd37\u200d\u2640\ufe0f dunno if it's correct but I do it anyways and I've never noticed a difference. The only extra step I take is when I'm cooking the roux in a separate pot, I'll take a cup full of the liquid from my main stew\/whatever and mix it into the roux first and take that whole mixture and put it back into the main pot, which I think helps me get all the lumps.","human_ref_B":"Yes, but also no.      roux needs to be cooked out within the dish.  So you brown the roux to it\u2019s desired point, but then after it needs to simmer for some amount of time to cook off the rest of the raw flour taste.  Like, if you\u2019ve ever made a gumbo and tasted it right after adding stock you\u2019ll think it\u2019s ruined, then after an hour or so of simmering you\u2019ve got a totally different flavor.    Also, the consistency changes over time, so you need that simmering time for it to settle in to the final consistency.    That said, if you\u2019re asking can you add more roux to a liquid dish, or can you add roux bit by bit to achieve a certain consistency then sure, so long as it\u2019s towards the beginning of the process and you\u2019re gonna simmer it for at least 45 mins to an hour after.","labels":1,"seconds_difference":1666.0,"score_ratio":4.1304347826}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izhmhuo","c_root_id_B":"izhq2fa","created_at_utc_A":1670558991,"created_at_utc_B":1670560768,"score_A":2,"score_B":190,"human_ref_A":"Better off using corn starch","human_ref_B":"I do this \ud83e\udd37\u200d\u2640\ufe0f dunno if it's correct but I do it anyways and I've never noticed a difference. The only extra step I take is when I'm cooking the roux in a separate pot, I'll take a cup full of the liquid from my main stew\/whatever and mix it into the roux first and take that whole mixture and put it back into the main pot, which I think helps me get all the lumps.","labels":0,"seconds_difference":1777.0,"score_ratio":95.0}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izhmpu4","c_root_id_B":"izhpvvx","created_at_utc_A":1670559102,"created_at_utc_B":1670560666,"score_A":46,"score_B":137,"human_ref_A":"Yes, but also no.      roux needs to be cooked out within the dish.  So you brown the roux to it\u2019s desired point, but then after it needs to simmer for some amount of time to cook off the rest of the raw flour taste.  Like, if you\u2019ve ever made a gumbo and tasted it right after adding stock you\u2019ll think it\u2019s ruined, then after an hour or so of simmering you\u2019ve got a totally different flavor.    Also, the consistency changes over time, so you need that simmering time for it to settle in to the final consistency.    That said, if you\u2019re asking can you add more roux to a liquid dish, or can you add roux bit by bit to achieve a certain consistency then sure, so long as it\u2019s towards the beginning of the process and you\u2019re gonna simmer it for at least 45 mins to an hour after.","human_ref_B":"Absolutely. I do it with clam chowder. Just make sure you cook it a bit before and after you add it so it doesn\u2019t taste like raw flour.","labels":0,"seconds_difference":1564.0,"score_ratio":2.9782608696}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izhpvvx","c_root_id_B":"izhmhuo","created_at_utc_A":1670560666,"created_at_utc_B":1670558991,"score_A":137,"score_B":2,"human_ref_A":"Absolutely. I do it with clam chowder. Just make sure you cook it a bit before and after you add it so it doesn\u2019t taste like raw flour.","human_ref_B":"Better off using corn starch","labels":1,"seconds_difference":1675.0,"score_ratio":68.5}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izhmpu4","c_root_id_B":"izhmhuo","created_at_utc_A":1670559102,"created_at_utc_B":1670558991,"score_A":46,"score_B":2,"human_ref_A":"Yes, but also no.      roux needs to be cooked out within the dish.  So you brown the roux to it\u2019s desired point, but then after it needs to simmer for some amount of time to cook off the rest of the raw flour taste.  Like, if you\u2019ve ever made a gumbo and tasted it right after adding stock you\u2019ll think it\u2019s ruined, then after an hour or so of simmering you\u2019ve got a totally different flavor.    Also, the consistency changes over time, so you need that simmering time for it to settle in to the final consistency.    That said, if you\u2019re asking can you add more roux to a liquid dish, or can you add roux bit by bit to achieve a certain consistency then sure, so long as it\u2019s towards the beginning of the process and you\u2019re gonna simmer it for at least 45 mins to an hour after.","human_ref_B":"Better off using corn starch","labels":1,"seconds_difference":111.0,"score_ratio":23.0}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izhmhuo","c_root_id_B":"izi5fch","created_at_utc_A":1670558991,"created_at_utc_B":1670570881,"score_A":2,"score_B":35,"human_ref_A":"Better off using corn starch","human_ref_B":"Chef jean-pierre has a great yt video talking about different types of thickeners and their uses. He has a technique of baking a roux with clarified butter to make a shelf stable mix that you can add at the end of a dish. You might find some useful tips if you look it up.","labels":0,"seconds_difference":11890.0,"score_ratio":17.5}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izi5fch","c_root_id_B":"izi0gs0","created_at_utc_A":1670570881,"created_at_utc_B":1670567159,"score_A":35,"score_B":4,"human_ref_A":"Chef jean-pierre has a great yt video talking about different types of thickeners and their uses. He has a technique of baking a roux with clarified butter to make a shelf stable mix that you can add at the end of a dish. You might find some useful tips if you look it up.","human_ref_B":"I often make the roux separately and add it to the stock so the dish doesn't end up too thick.","labels":1,"seconds_difference":3722.0,"score_ratio":8.75}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izi109x","c_root_id_B":"izi5fch","created_at_utc_A":1670567547,"created_at_utc_B":1670570881,"score_A":2,"score_B":35,"human_ref_A":"You can add more roux to the dish to get the desired flavor, but I'd recommend making the roux first, cooking it with the veggies, and the stock & water. The roux has to cook with the gumbo or whatever for quite some time to get the desired flavored. Otherwise it's just a chalky soup","human_ref_B":"Chef jean-pierre has a great yt video talking about different types of thickeners and their uses. He has a technique of baking a roux with clarified butter to make a shelf stable mix that you can add at the end of a dish. You might find some useful tips if you look it up.","labels":0,"seconds_difference":3334.0,"score_ratio":17.5}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izi5fch","c_root_id_B":"izi1e4o","created_at_utc_A":1670570881,"created_at_utc_B":1670567817,"score_A":35,"score_B":3,"human_ref_A":"Chef jean-pierre has a great yt video talking about different types of thickeners and their uses. He has a technique of baking a roux with clarified butter to make a shelf stable mix that you can add at the end of a dish. You might find some useful tips if you look it up.","human_ref_B":"Japanese curry is often made this way","labels":1,"seconds_difference":3064.0,"score_ratio":11.6666666667}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izi7ruh","c_root_id_B":"izhmhuo","created_at_utc_A":1670572798,"created_at_utc_B":1670558991,"score_A":10,"score_B":2,"human_ref_A":"Make your standard roux and cook to correct color, let cool, store in the fridge for shaving off into soups\/stocks\/sauces.  Bring to quick boil to fully incorporate and bloom starches.","human_ref_B":"Better off using corn starch","labels":1,"seconds_difference":13807.0,"score_ratio":5.0}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izi7ruh","c_root_id_B":"izi0gs0","created_at_utc_A":1670572798,"created_at_utc_B":1670567159,"score_A":10,"score_B":4,"human_ref_A":"Make your standard roux and cook to correct color, let cool, store in the fridge for shaving off into soups\/stocks\/sauces.  Bring to quick boil to fully incorporate and bloom starches.","human_ref_B":"I often make the roux separately and add it to the stock so the dish doesn't end up too thick.","labels":1,"seconds_difference":5639.0,"score_ratio":2.5}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izi109x","c_root_id_B":"izi7ruh","created_at_utc_A":1670567547,"created_at_utc_B":1670572798,"score_A":2,"score_B":10,"human_ref_A":"You can add more roux to the dish to get the desired flavor, but I'd recommend making the roux first, cooking it with the veggies, and the stock & water. The roux has to cook with the gumbo or whatever for quite some time to get the desired flavored. Otherwise it's just a chalky soup","human_ref_B":"Make your standard roux and cook to correct color, let cool, store in the fridge for shaving off into soups\/stocks\/sauces.  Bring to quick boil to fully incorporate and bloom starches.","labels":0,"seconds_difference":5251.0,"score_ratio":5.0}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izi1e4o","c_root_id_B":"izi7ruh","created_at_utc_A":1670567817,"created_at_utc_B":1670572798,"score_A":3,"score_B":10,"human_ref_A":"Japanese curry is often made this way","human_ref_B":"Make your standard roux and cook to correct color, let cool, store in the fridge for shaving off into soups\/stocks\/sauces.  Bring to quick boil to fully incorporate and bloom starches.","labels":0,"seconds_difference":4981.0,"score_ratio":3.3333333333}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izi0gs0","c_root_id_B":"izhmhuo","created_at_utc_A":1670567159,"created_at_utc_B":1670558991,"score_A":4,"score_B":2,"human_ref_A":"I often make the roux separately and add it to the stock so the dish doesn't end up too thick.","human_ref_B":"Better off using corn starch","labels":1,"seconds_difference":8168.0,"score_ratio":2.0}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izi1e4o","c_root_id_B":"izhmhuo","created_at_utc_A":1670567817,"created_at_utc_B":1670558991,"score_A":3,"score_B":2,"human_ref_A":"Japanese curry is often made this way","human_ref_B":"Better off using corn starch","labels":1,"seconds_difference":8826.0,"score_ratio":1.5}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izikvst","c_root_id_B":"izhmhuo","created_at_utc_A":1670583950,"created_at_utc_B":1670558991,"score_A":3,"score_B":2,"human_ref_A":"Yes you can. I was taught to make soups like this.","human_ref_B":"Better off using corn starch","labels":1,"seconds_difference":24959.0,"score_ratio":1.5}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izi1e4o","c_root_id_B":"izi109x","created_at_utc_A":1670567817,"created_at_utc_B":1670567547,"score_A":3,"score_B":2,"human_ref_A":"Japanese curry is often made this way","human_ref_B":"You can add more roux to the dish to get the desired flavor, but I'd recommend making the roux first, cooking it with the veggies, and the stock & water. The roux has to cook with the gumbo or whatever for quite some time to get the desired flavored. Otherwise it's just a chalky soup","labels":1,"seconds_difference":270.0,"score_ratio":1.5}
{"post_id":"zgmdtq","domain":"askculinary_test","upvote_ratio":0.94,"history":"Can you add a roux at the end instead of the beginning? When you are making something like a soup or stew, can you add the roux at the end instead of the beginning? Like just cook the flour off in melted butter in a separate pot and then just add it as if you were using a corn starch slurry? Just wondering because sometimes if I'm making a really large batch of something it is kind of hard to tell exactly how much flour\/butter to use and it could come out to thin, thanks.","c_root_id_A":"izi109x","c_root_id_B":"izikvst","created_at_utc_A":1670567547,"created_at_utc_B":1670583950,"score_A":2,"score_B":3,"human_ref_A":"You can add more roux to the dish to get the desired flavor, but I'd recommend making the roux first, cooking it with the veggies, and the stock & water. The roux has to cook with the gumbo or whatever for quite some time to get the desired flavored. Otherwise it's just a chalky soup","human_ref_B":"Yes you can. I was taught to make soups like this.","labels":0,"seconds_difference":16403.0,"score_ratio":1.5}
{"post_id":"uo627k","domain":"askculinary_test","upvote_ratio":0.87,"history":"How is it that barbeque can be hot for hours with tender results, but my steak goes overcooked after minutes? I like barbeque","c_root_id_A":"i8cckr9","c_root_id_B":"i8cko48","created_at_utc_A":1652376186,"created_at_utc_B":1652379424,"score_A":62,"score_B":163,"human_ref_A":"The meat itself is different.   The cooking method is different.   The cooking temperature is different.   The desired results are different.  Long story short, everything about the situation is different, so you get different results.","human_ref_B":"collagen  so steak cuts have very little connective tissue etc. and so when aged well will be very tender even when raw (Pittsburg that shit, char the outside, bloody inside).  BBQ cuts (brisket etc. ) have a tonne of connective tissue and are tough due to them being constantly used muscles by the cow (brisket is from the chest area and used to hold the cow steady while standing).  Try to eat them as if cooked like a steak and you won't be able to chew through.  But if you cook low and slow and get the temps over 200 by the end you will turn that tough collagen into melted juicy goodness.  so do a good steak right and it's super tender and tasty.  do a bbq cut right and it's super tender and tasty.  all up to the chef.","labels":0,"seconds_difference":3238.0,"score_ratio":2.6290322581}
{"post_id":"uo627k","domain":"askculinary_test","upvote_ratio":0.87,"history":"How is it that barbeque can be hot for hours with tender results, but my steak goes overcooked after minutes? I like barbeque","c_root_id_A":"i8cbyry","c_root_id_B":"i8cko48","created_at_utc_A":1652375945,"created_at_utc_B":1652379424,"score_A":32,"score_B":163,"human_ref_A":"Because if you go beyond well done, towards 200 F \/ 90ish C, the connective tissue breaks down and meat becomes tender or even falls apart into shreds.","human_ref_B":"collagen  so steak cuts have very little connective tissue etc. and so when aged well will be very tender even when raw (Pittsburg that shit, char the outside, bloody inside).  BBQ cuts (brisket etc. ) have a tonne of connective tissue and are tough due to them being constantly used muscles by the cow (brisket is from the chest area and used to hold the cow steady while standing).  Try to eat them as if cooked like a steak and you won't be able to chew through.  But if you cook low and slow and get the temps over 200 by the end you will turn that tough collagen into melted juicy goodness.  so do a good steak right and it's super tender and tasty.  do a bbq cut right and it's super tender and tasty.  all up to the chef.","labels":0,"seconds_difference":3479.0,"score_ratio":5.09375}
{"post_id":"uo627k","domain":"askculinary_test","upvote_ratio":0.87,"history":"How is it that barbeque can be hot for hours with tender results, but my steak goes overcooked after minutes? I like barbeque","c_root_id_A":"i8ccogo","c_root_id_B":"i8cko48","created_at_utc_A":1652376227,"created_at_utc_B":1652379424,"score_A":16,"score_B":163,"human_ref_A":"The process of bbq and slow cooking have to do with time, heat, and cut of meat.   Cuts of meat are typically tough cuts. With BBQ, they will get to the 'overcooked' 'tough' state, but by continuing to cook them, the connective tissue breaks down and thats when you get that fall-apart BBQ goodness.","human_ref_B":"collagen  so steak cuts have very little connective tissue etc. and so when aged well will be very tender even when raw (Pittsburg that shit, char the outside, bloody inside).  BBQ cuts (brisket etc. ) have a tonne of connective tissue and are tough due to them being constantly used muscles by the cow (brisket is from the chest area and used to hold the cow steady while standing).  Try to eat them as if cooked like a steak and you won't be able to chew through.  But if you cook low and slow and get the temps over 200 by the end you will turn that tough collagen into melted juicy goodness.  so do a good steak right and it's super tender and tasty.  do a bbq cut right and it's super tender and tasty.  all up to the chef.","labels":0,"seconds_difference":3197.0,"score_ratio":10.1875}
{"post_id":"uo627k","domain":"askculinary_test","upvote_ratio":0.87,"history":"How is it that barbeque can be hot for hours with tender results, but my steak goes overcooked after minutes? I like barbeque","c_root_id_A":"i8cjphk","c_root_id_B":"i8cko48","created_at_utc_A":1652379037,"created_at_utc_B":1652379424,"score_A":8,"score_B":163,"human_ref_A":"I think when you say barbecue you mean smoking, which is a lot different from grilling which is what you do with steak.","human_ref_B":"collagen  so steak cuts have very little connective tissue etc. and so when aged well will be very tender even when raw (Pittsburg that shit, char the outside, bloody inside).  BBQ cuts (brisket etc. ) have a tonne of connective tissue and are tough due to them being constantly used muscles by the cow (brisket is from the chest area and used to hold the cow steady while standing).  Try to eat them as if cooked like a steak and you won't be able to chew through.  But if you cook low and slow and get the temps over 200 by the end you will turn that tough collagen into melted juicy goodness.  so do a good steak right and it's super tender and tasty.  do a bbq cut right and it's super tender and tasty.  all up to the chef.","labels":0,"seconds_difference":387.0,"score_ratio":20.375}
{"post_id":"uo627k","domain":"askculinary_test","upvote_ratio":0.87,"history":"How is it that barbeque can be hot for hours with tender results, but my steak goes overcooked after minutes? I like barbeque","c_root_id_A":"i8cko48","c_root_id_B":"i8cbu9u","created_at_utc_A":1652379424,"created_at_utc_B":1652375895,"score_A":163,"score_B":7,"human_ref_A":"collagen  so steak cuts have very little connective tissue etc. and so when aged well will be very tender even when raw (Pittsburg that shit, char the outside, bloody inside).  BBQ cuts (brisket etc. ) have a tonne of connective tissue and are tough due to them being constantly used muscles by the cow (brisket is from the chest area and used to hold the cow steady while standing).  Try to eat them as if cooked like a steak and you won't be able to chew through.  But if you cook low and slow and get the temps over 200 by the end you will turn that tough collagen into melted juicy goodness.  so do a good steak right and it's super tender and tasty.  do a bbq cut right and it's super tender and tasty.  all up to the chef.","human_ref_B":"Different cut of meats","labels":1,"seconds_difference":3529.0,"score_ratio":23.2857142857}
{"post_id":"uo627k","domain":"askculinary_test","upvote_ratio":0.87,"history":"How is it that barbeque can be hot for hours with tender results, but my steak goes overcooked after minutes? I like barbeque","c_root_id_A":"i8cckr9","c_root_id_B":"i8cbyry","created_at_utc_A":1652376186,"created_at_utc_B":1652375945,"score_A":62,"score_B":32,"human_ref_A":"The meat itself is different.   The cooking method is different.   The cooking temperature is different.   The desired results are different.  Long story short, everything about the situation is different, so you get different results.","human_ref_B":"Because if you go beyond well done, towards 200 F \/ 90ish C, the connective tissue breaks down and meat becomes tender or even falls apart into shreds.","labels":1,"seconds_difference":241.0,"score_ratio":1.9375}
{"post_id":"uo627k","domain":"askculinary_test","upvote_ratio":0.87,"history":"How is it that barbeque can be hot for hours with tender results, but my steak goes overcooked after minutes? I like barbeque","c_root_id_A":"i8cbu9u","c_root_id_B":"i8cckr9","created_at_utc_A":1652375895,"created_at_utc_B":1652376186,"score_A":7,"score_B":62,"human_ref_A":"Different cut of meats","human_ref_B":"The meat itself is different.   The cooking method is different.   The cooking temperature is different.   The desired results are different.  Long story short, everything about the situation is different, so you get different results.","labels":0,"seconds_difference":291.0,"score_ratio":8.8571428571}
{"post_id":"uo627k","domain":"askculinary_test","upvote_ratio":0.87,"history":"How is it that barbeque can be hot for hours with tender results, but my steak goes overcooked after minutes? I like barbeque","c_root_id_A":"i8cbu9u","c_root_id_B":"i8cbyry","created_at_utc_A":1652375895,"created_at_utc_B":1652375945,"score_A":7,"score_B":32,"human_ref_A":"Different cut of meats","human_ref_B":"Because if you go beyond well done, towards 200 F \/ 90ish C, the connective tissue breaks down and meat becomes tender or even falls apart into shreds.","labels":0,"seconds_difference":50.0,"score_ratio":4.5714285714}
{"post_id":"uo627k","domain":"askculinary_test","upvote_ratio":0.87,"history":"How is it that barbeque can be hot for hours with tender results, but my steak goes overcooked after minutes? I like barbeque","c_root_id_A":"i8cbu9u","c_root_id_B":"i8ccogo","created_at_utc_A":1652375895,"created_at_utc_B":1652376227,"score_A":7,"score_B":16,"human_ref_A":"Different cut of meats","human_ref_B":"The process of bbq and slow cooking have to do with time, heat, and cut of meat.   Cuts of meat are typically tough cuts. With BBQ, they will get to the 'overcooked' 'tough' state, but by continuing to cook them, the connective tissue breaks down and thats when you get that fall-apart BBQ goodness.","labels":0,"seconds_difference":332.0,"score_ratio":2.2857142857}
{"post_id":"uo627k","domain":"askculinary_test","upvote_ratio":0.87,"history":"How is it that barbeque can be hot for hours with tender results, but my steak goes overcooked after minutes? I like barbeque","c_root_id_A":"i8cbu9u","c_root_id_B":"i8cjphk","created_at_utc_A":1652375895,"created_at_utc_B":1652379037,"score_A":7,"score_B":8,"human_ref_A":"Different cut of meats","human_ref_B":"I think when you say barbecue you mean smoking, which is a lot different from grilling which is what you do with steak.","labels":0,"seconds_difference":3142.0,"score_ratio":1.1428571429}
{"post_id":"i06cqv","domain":"askculinary_test","upvote_ratio":0.74,"history":"Why are eggs so good at emulsifying, and is there a vegetarian alternative? This is more based on curiosity in food science rather than any practical use, but I just made some box brownies and the question popped into my head. Is there a certain chemical reason, and are both the yolks and whites important in emulsification or only one? I am sure that a good deal of bakers are vegan, so what do they use as an alternative?","c_root_id_A":"fznj8ac","c_root_id_B":"fzng8ag","created_at_utc_A":1596052035,"created_at_utc_B":1596050615,"score_A":20,"score_B":11,"human_ref_A":"Chick pea water","human_ref_B":"I think lecithin is the primary emulsifier in eggs, you can get soy lecithin. I've used it a bit for foams, I don't remember how it compares to Xanthan. Khymos.org has a lot of information about different emulsifiers.","labels":1,"seconds_difference":1420.0,"score_ratio":1.8181818182}
{"post_id":"i06cqv","domain":"askculinary_test","upvote_ratio":0.74,"history":"Why are eggs so good at emulsifying, and is there a vegetarian alternative? This is more based on curiosity in food science rather than any practical use, but I just made some box brownies and the question popped into my head. Is there a certain chemical reason, and are both the yolks and whites important in emulsification or only one? I am sure that a good deal of bakers are vegan, so what do they use as an alternative?","c_root_id_A":"fzndsjg","c_root_id_B":"fznj8ac","created_at_utc_A":1596049483,"created_at_utc_B":1596052035,"score_A":9,"score_B":20,"human_ref_A":"Aquafaba!   Https:\/\/www.google.com\/search?safe=strict&client=ms-android-verizon&sxsrf=ALeKk03TU50nPy9BVst-gb_y7beFHTvYpA:1596049447660&q=aquafaba&spell=1&sa=X&ved=2ahUKEwi1kvzCk_PqAhUPhXIEHQikAYgQBSgAegQIEBAC&biw=360&bih=612","human_ref_B":"Chick pea water","labels":0,"seconds_difference":2552.0,"score_ratio":2.2222222222}
{"post_id":"i06cqv","domain":"askculinary_test","upvote_ratio":0.74,"history":"Why are eggs so good at emulsifying, and is there a vegetarian alternative? This is more based on curiosity in food science rather than any practical use, but I just made some box brownies and the question popped into my head. Is there a certain chemical reason, and are both the yolks and whites important in emulsification or only one? I am sure that a good deal of bakers are vegan, so what do they use as an alternative?","c_root_id_A":"fznj8ac","c_root_id_B":"fznhypu","created_at_utc_A":1596052035,"created_at_utc_B":1596051429,"score_A":20,"score_B":7,"human_ref_A":"Chick pea water","human_ref_B":"Yolks are more important for emulsions due to the lecithin  as mentioned by others in the thread. Whites are better at building structure in the baked good and binding. You can get soy or sunflower lecithin to use as an emulsifier, but those won\u2019t function as an egg replacer on their own.  The industry has devoted years to finding a good replacement for eggs but it really varies from product to product [ 1 replacer product may work for cookies, but not for muffins]. Companies usually work on custom solutions for private customers in this product market.  It could work for emulsions like sauces or soups and even plant milks.","labels":1,"seconds_difference":606.0,"score_ratio":2.8571428571}
{"post_id":"i06cqv","domain":"askculinary_test","upvote_ratio":0.74,"history":"Why are eggs so good at emulsifying, and is there a vegetarian alternative? This is more based on curiosity in food science rather than any practical use, but I just made some box brownies and the question popped into my head. Is there a certain chemical reason, and are both the yolks and whites important in emulsification or only one? I am sure that a good deal of bakers are vegan, so what do they use as an alternative?","c_root_id_A":"fznfpiw","c_root_id_B":"fznj8ac","created_at_utc_A":1596050371,"created_at_utc_B":1596052035,"score_A":4,"score_B":20,"human_ref_A":"Definitely Xanthan gum","human_ref_B":"Chick pea water","labels":0,"seconds_difference":1664.0,"score_ratio":5.0}
{"post_id":"i06cqv","domain":"askculinary_test","upvote_ratio":0.74,"history":"Why are eggs so good at emulsifying, and is there a vegetarian alternative? This is more based on curiosity in food science rather than any practical use, but I just made some box brownies and the question popped into my head. Is there a certain chemical reason, and are both the yolks and whites important in emulsification or only one? I am sure that a good deal of bakers are vegan, so what do they use as an alternative?","c_root_id_A":"fzng8ag","c_root_id_B":"fzndsjg","created_at_utc_A":1596050615,"created_at_utc_B":1596049483,"score_A":11,"score_B":9,"human_ref_A":"I think lecithin is the primary emulsifier in eggs, you can get soy lecithin. I've used it a bit for foams, I don't remember how it compares to Xanthan. Khymos.org has a lot of information about different emulsifiers.","human_ref_B":"Aquafaba!   Https:\/\/www.google.com\/search?safe=strict&client=ms-android-verizon&sxsrf=ALeKk03TU50nPy9BVst-gb_y7beFHTvYpA:1596049447660&q=aquafaba&spell=1&sa=X&ved=2ahUKEwi1kvzCk_PqAhUPhXIEHQikAYgQBSgAegQIEBAC&biw=360&bih=612","labels":1,"seconds_difference":1132.0,"score_ratio":1.2222222222}
{"post_id":"i06cqv","domain":"askculinary_test","upvote_ratio":0.74,"history":"Why are eggs so good at emulsifying, and is there a vegetarian alternative? This is more based on curiosity in food science rather than any practical use, but I just made some box brownies and the question popped into my head. Is there a certain chemical reason, and are both the yolks and whites important in emulsification or only one? I am sure that a good deal of bakers are vegan, so what do they use as an alternative?","c_root_id_A":"fzng8ag","c_root_id_B":"fznfpiw","created_at_utc_A":1596050615,"created_at_utc_B":1596050371,"score_A":11,"score_B":4,"human_ref_A":"I think lecithin is the primary emulsifier in eggs, you can get soy lecithin. I've used it a bit for foams, I don't remember how it compares to Xanthan. Khymos.org has a lot of information about different emulsifiers.","human_ref_B":"Definitely Xanthan gum","labels":1,"seconds_difference":244.0,"score_ratio":2.75}
{"post_id":"i06cqv","domain":"askculinary_test","upvote_ratio":0.74,"history":"Why are eggs so good at emulsifying, and is there a vegetarian alternative? This is more based on curiosity in food science rather than any practical use, but I just made some box brownies and the question popped into my head. Is there a certain chemical reason, and are both the yolks and whites important in emulsification or only one? I am sure that a good deal of bakers are vegan, so what do they use as an alternative?","c_root_id_A":"fznhypu","c_root_id_B":"fznfpiw","created_at_utc_A":1596051429,"created_at_utc_B":1596050371,"score_A":7,"score_B":4,"human_ref_A":"Yolks are more important for emulsions due to the lecithin  as mentioned by others in the thread. Whites are better at building structure in the baked good and binding. You can get soy or sunflower lecithin to use as an emulsifier, but those won\u2019t function as an egg replacer on their own.  The industry has devoted years to finding a good replacement for eggs but it really varies from product to product [ 1 replacer product may work for cookies, but not for muffins]. Companies usually work on custom solutions for private customers in this product market.  It could work for emulsions like sauces or soups and even plant milks.","human_ref_B":"Definitely Xanthan gum","labels":1,"seconds_difference":1058.0,"score_ratio":1.75}
{"post_id":"zlwwxg","domain":"askculinary_test","upvote_ratio":0.91,"history":"HELP I'm babysitting and can't turn off burner Goodness, I'm in a fucking awful pickle. I hope this is the right sub.  I am babysitting and decided to make me and the little boy butter noodles, and used a burner that was apparently broken, which I didn't notice at first. So now, I can't turn it off but I got it to low. I called my mom and asked her what to do because I'm panicking and she said just keep it low till the mom gets home (no more than 30 minutes) and it's no big deal.  Does anyone know what to do? I'm at a complete loss and am paranoid because this is a great family and I don't want to make anyone angry.  For more information, the clear inside part of the knob is broken off. And it turned on easy and fine.","c_root_id_A":"j07miex","c_root_id_B":"j07mvfx","created_at_utc_A":1671039244,"created_at_utc_B":1671039383,"score_A":86,"score_B":240,"human_ref_A":"If Mom's not panicked, she's 30 minutes away, and she said it's no big deal \u2013 it's no big deal. What's most important is that you're safe, little boy is safe, and the butter noodles are delicious.","human_ref_B":"that's the best thing you can do, unless you can get in contact with the parent(s).  DO NOT BLOW THE FIRE OUT!  the gas can still be coming out and fill up the house with gas.the fire is burning the gas at the burner so as long as it's on that won't be an issue. if its a small house however i would suggest opening a window if it is going to be a while before the parents return, as fire produces co2 and carbon monoxide which are both not great in an enclosed space.","labels":0,"seconds_difference":139.0,"score_ratio":2.7906976744}
{"post_id":"zlwwxg","domain":"askculinary_test","upvote_ratio":0.91,"history":"HELP I'm babysitting and can't turn off burner Goodness, I'm in a fucking awful pickle. I hope this is the right sub.  I am babysitting and decided to make me and the little boy butter noodles, and used a burner that was apparently broken, which I didn't notice at first. So now, I can't turn it off but I got it to low. I called my mom and asked her what to do because I'm panicking and she said just keep it low till the mom gets home (no more than 30 minutes) and it's no big deal.  Does anyone know what to do? I'm at a complete loss and am paranoid because this is a great family and I don't want to make anyone angry.  For more information, the clear inside part of the knob is broken off. And it turned on easy and fine.","c_root_id_A":"j083q4t","c_root_id_B":"j07r4hj","created_at_utc_A":1671045816,"created_at_utc_B":1671040996,"score_A":24,"score_B":22,"human_ref_A":"we once wheile leaving for a holiday party bumped a bunrer on with no flame and left for like 12 hours. When we got home we relised it and opened a bunch of windows. I was worried about the dog but she seemed fine and normal and happy .   ​  So #1 don't panic. #2 know it can be bad ( both of which you did) so , I say good job","human_ref_B":"People leave burners on for hours all the une when making soup, it\u2019s fine to just leave on until someone comes home.","labels":1,"seconds_difference":4820.0,"score_ratio":1.0909090909}
{"post_id":"zlwwxg","domain":"askculinary_test","upvote_ratio":0.91,"history":"HELP I'm babysitting and can't turn off burner Goodness, I'm in a fucking awful pickle. I hope this is the right sub.  I am babysitting and decided to make me and the little boy butter noodles, and used a burner that was apparently broken, which I didn't notice at first. So now, I can't turn it off but I got it to low. I called my mom and asked her what to do because I'm panicking and she said just keep it low till the mom gets home (no more than 30 minutes) and it's no big deal.  Does anyone know what to do? I'm at a complete loss and am paranoid because this is a great family and I don't want to make anyone angry.  For more information, the clear inside part of the knob is broken off. And it turned on easy and fine.","c_root_id_A":"j09m5u2","c_root_id_B":"j09hf79","created_at_utc_A":1671067961,"created_at_utc_B":1671065803,"score_A":9,"score_B":5,"human_ref_A":"And that\u2019s why you always leave a note","human_ref_B":"I would also suggest reaching out to the parents of the child, who own the house, and might have a solution for you to turn off the burner.","labels":1,"seconds_difference":2158.0,"score_ratio":1.8}
{"post_id":"zlwwxg","domain":"askculinary_test","upvote_ratio":0.91,"history":"HELP I'm babysitting and can't turn off burner Goodness, I'm in a fucking awful pickle. I hope this is the right sub.  I am babysitting and decided to make me and the little boy butter noodles, and used a burner that was apparently broken, which I didn't notice at first. So now, I can't turn it off but I got it to low. I called my mom and asked her what to do because I'm panicking and she said just keep it low till the mom gets home (no more than 30 minutes) and it's no big deal.  Does anyone know what to do? I'm at a complete loss and am paranoid because this is a great family and I don't want to make anyone angry.  For more information, the clear inside part of the knob is broken off. And it turned on easy and fine.","c_root_id_A":"j0bpswj","c_root_id_B":"j09hf79","created_at_utc_A":1671114017,"created_at_utc_B":1671065803,"score_A":7,"score_B":5,"human_ref_A":"Whatever you do, don\u2019t stop cooking. Anything you can find, just keep putting ingredients together in combinations that make sense. In essence, you are power leveling your ability to cook. This is your life now. I hope you like food because you\u2019ll be spending the remainder of your years perfecting and applying your new craft.","human_ref_B":"I would also suggest reaching out to the parents of the child, who own the house, and might have a solution for you to turn off the burner.","labels":1,"seconds_difference":48214.0,"score_ratio":1.4}
{"post_id":"zlwwxg","domain":"askculinary_test","upvote_ratio":0.91,"history":"HELP I'm babysitting and can't turn off burner Goodness, I'm in a fucking awful pickle. I hope this is the right sub.  I am babysitting and decided to make me and the little boy butter noodles, and used a burner that was apparently broken, which I didn't notice at first. So now, I can't turn it off but I got it to low. I called my mom and asked her what to do because I'm panicking and she said just keep it low till the mom gets home (no more than 30 minutes) and it's no big deal.  Does anyone know what to do? I'm at a complete loss and am paranoid because this is a great family and I don't want to make anyone angry.  For more information, the clear inside part of the knob is broken off. And it turned on easy and fine.","c_root_id_A":"j0a2fgz","c_root_id_B":"j0bpswj","created_at_utc_A":1671075273,"created_at_utc_B":1671114017,"score_A":2,"score_B":7,"human_ref_A":"you can pull the oven out and unplug it from the wall\/use the gas valve to turn off the gas","human_ref_B":"Whatever you do, don\u2019t stop cooking. Anything you can find, just keep putting ingredients together in combinations that make sense. In essence, you are power leveling your ability to cook. This is your life now. I hope you like food because you\u2019ll be spending the remainder of your years perfecting and applying your new craft.","labels":0,"seconds_difference":38744.0,"score_ratio":3.5}
{"post_id":"zlwwxg","domain":"askculinary_test","upvote_ratio":0.91,"history":"HELP I'm babysitting and can't turn off burner Goodness, I'm in a fucking awful pickle. I hope this is the right sub.  I am babysitting and decided to make me and the little boy butter noodles, and used a burner that was apparently broken, which I didn't notice at first. So now, I can't turn it off but I got it to low. I called my mom and asked her what to do because I'm panicking and she said just keep it low till the mom gets home (no more than 30 minutes) and it's no big deal.  Does anyone know what to do? I'm at a complete loss and am paranoid because this is a great family and I don't want to make anyone angry.  For more information, the clear inside part of the knob is broken off. And it turned on easy and fine.","c_root_id_A":"j0bpswj","c_root_id_B":"j0b6674","created_at_utc_A":1671114017,"created_at_utc_B":1671102870,"score_A":7,"score_B":2,"human_ref_A":"Whatever you do, don\u2019t stop cooking. Anything you can find, just keep putting ingredients together in combinations that make sense. In essence, you are power leveling your ability to cook. This is your life now. I hope you like food because you\u2019ll be spending the remainder of your years perfecting and applying your new craft.","human_ref_B":"My nephew requests butter noodles often. You're doing great!   I'm glad you got the burner situation sorted out when the mom came home.","labels":1,"seconds_difference":11147.0,"score_ratio":3.5}
{"post_id":"zlwwxg","domain":"askculinary_test","upvote_ratio":0.91,"history":"HELP I'm babysitting and can't turn off burner Goodness, I'm in a fucking awful pickle. I hope this is the right sub.  I am babysitting and decided to make me and the little boy butter noodles, and used a burner that was apparently broken, which I didn't notice at first. So now, I can't turn it off but I got it to low. I called my mom and asked her what to do because I'm panicking and she said just keep it low till the mom gets home (no more than 30 minutes) and it's no big deal.  Does anyone know what to do? I'm at a complete loss and am paranoid because this is a great family and I don't want to make anyone angry.  For more information, the clear inside part of the knob is broken off. And it turned on easy and fine.","c_root_id_A":"j0bpswj","c_root_id_B":"j0bhel4","created_at_utc_A":1671114017,"created_at_utc_B":1671109953,"score_A":7,"score_B":2,"human_ref_A":"Whatever you do, don\u2019t stop cooking. Anything you can find, just keep putting ingredients together in combinations that make sense. In essence, you are power leveling your ability to cook. This is your life now. I hope you like food because you\u2019ll be spending the remainder of your years perfecting and applying your new craft.","human_ref_B":"As long as the fire is still on, it\u2019s fine. Just make sure the kids don\u2019t go near the stove. If the gas is on and the fire is off, that\u2019s a big issue.","labels":1,"seconds_difference":4064.0,"score_ratio":3.5}
{"post_id":"w74qnh","domain":"askculinary_test","upvote_ratio":0.82,"history":"Any big reason not to keep the white bits on a bell pepper? I see folks on youtube taking them off all the time, but personally, I always enjoyed getting a little extra soft marshmallow bit of pepper whenever I cook with peppers.  Is that just a resturant\/presentation thing, or is there some other reason folks get rid of it?  Thanks!","c_root_id_A":"ihhr0sp","c_root_id_B":"ihi4ovh","created_at_utc_A":1658695325,"created_at_utc_B":1658701100,"score_A":14,"score_B":34,"human_ref_A":"As far as I know, it\u2019s mostly aesthetics but some people don\u2019t like the taste\/texture of the white part.","human_ref_B":"Presentation, plus they're a little bitter.","labels":0,"seconds_difference":5775.0,"score_ratio":2.4285714286}
{"post_id":"w74qnh","domain":"askculinary_test","upvote_ratio":0.82,"history":"Any big reason not to keep the white bits on a bell pepper? I see folks on youtube taking them off all the time, but personally, I always enjoyed getting a little extra soft marshmallow bit of pepper whenever I cook with peppers.  Is that just a resturant\/presentation thing, or is there some other reason folks get rid of it?  Thanks!","c_root_id_A":"ihhsviu","c_root_id_B":"ihi4ovh","created_at_utc_A":1658696090,"created_at_utc_B":1658701100,"score_A":9,"score_B":34,"human_ref_A":"For myself i keep and eat them but if I would serve I would most likely take them of, only down to looks.","human_ref_B":"Presentation, plus they're a little bitter.","labels":0,"seconds_difference":5010.0,"score_ratio":3.7777777778}
{"post_id":"w74qnh","domain":"askculinary_test","upvote_ratio":0.82,"history":"Any big reason not to keep the white bits on a bell pepper? I see folks on youtube taking them off all the time, but personally, I always enjoyed getting a little extra soft marshmallow bit of pepper whenever I cook with peppers.  Is that just a resturant\/presentation thing, or is there some other reason folks get rid of it?  Thanks!","c_root_id_A":"ihi4ovh","c_root_id_B":"ihhxxzi","created_at_utc_A":1658701100,"created_at_utc_B":1658698210,"score_A":34,"score_B":6,"human_ref_A":"Presentation, plus they're a little bitter.","human_ref_B":"I've always taken them off because I read somewhere that they're bitter....I guess not so I'll be keeping them on in the future.","labels":1,"seconds_difference":2890.0,"score_ratio":5.6666666667}
{"post_id":"w74qnh","domain":"askculinary_test","upvote_ratio":0.82,"history":"Any big reason not to keep the white bits on a bell pepper? I see folks on youtube taking them off all the time, but personally, I always enjoyed getting a little extra soft marshmallow bit of pepper whenever I cook with peppers.  Is that just a resturant\/presentation thing, or is there some other reason folks get rid of it?  Thanks!","c_root_id_A":"ihipv0t","c_root_id_B":"ihi6ou2","created_at_utc_A":1658710840,"created_at_utc_B":1658701973,"score_A":3,"score_B":2,"human_ref_A":"It's called Pith, and it tends to have a bitter taste which most prefer to avoid","human_ref_B":"They can be bitter but if you like the taste, there is no reason to remove them.","labels":1,"seconds_difference":8867.0,"score_ratio":1.5}
{"post_id":"znhx36","domain":"askculinary_test","upvote_ratio":0.73,"history":"How to get good browning on thin chicken cutlets without smoking the house out So my butcher does these really thin chicken cutlets https:\/\/imgur.com\/a\/Ra81uuC and I like to cook them on the frying pan as a healthy low cal is week night meal problem is it smokes out the house I use vegetable oil, stainless steel pan. I know from now I will get slightly thicker cutlets as well. Also if I cook them on a lower temp then I don\u2019t get good browning on the chicken it\u2019s just pale is there a way to get good browning without smoking the house out.","c_root_id_A":"j0h4stn","c_root_id_B":"j0h13ip","created_at_utc_A":1671208443,"created_at_utc_B":1671207053,"score_A":48,"score_B":37,"human_ref_A":"This is just a heat control problem. You are using too high of heat, and then also too low. There is a sweet spot in there where you get color without smoke","human_ref_B":"Also, if you're smoking vegetable oil you have got the heat too high.","labels":1,"seconds_difference":1390.0,"score_ratio":1.2972972973}
{"post_id":"znhx36","domain":"askculinary_test","upvote_ratio":0.73,"history":"How to get good browning on thin chicken cutlets without smoking the house out So my butcher does these really thin chicken cutlets https:\/\/imgur.com\/a\/Ra81uuC and I like to cook them on the frying pan as a healthy low cal is week night meal problem is it smokes out the house I use vegetable oil, stainless steel pan. I know from now I will get slightly thicker cutlets as well. Also if I cook them on a lower temp then I don\u2019t get good browning on the chicken it\u2019s just pale is there a way to get good browning without smoking the house out.","c_root_id_A":"j0h0xzt","c_root_id_B":"j0h4stn","created_at_utc_A":1671206998,"created_at_utc_B":1671208443,"score_A":4,"score_B":48,"human_ref_A":"Make sure the chicken is nice and dry before going into the pan and also press the cutlets down if you can. There's a thing called Chef's Press that I use with almost everything these days and it definitely helps to get more color\/crust on what I'm cooking.","human_ref_B":"This is just a heat control problem. You are using too high of heat, and then also too low. There is a sweet spot in there where you get color without smoke","labels":0,"seconds_difference":1445.0,"score_ratio":12.0}
{"post_id":"znhx36","domain":"askculinary_test","upvote_ratio":0.73,"history":"How to get good browning on thin chicken cutlets without smoking the house out So my butcher does these really thin chicken cutlets https:\/\/imgur.com\/a\/Ra81uuC and I like to cook them on the frying pan as a healthy low cal is week night meal problem is it smokes out the house I use vegetable oil, stainless steel pan. I know from now I will get slightly thicker cutlets as well. Also if I cook them on a lower temp then I don\u2019t get good browning on the chicken it\u2019s just pale is there a way to get good browning without smoking the house out.","c_root_id_A":"j0h25sx","c_root_id_B":"j0h4stn","created_at_utc_A":1671207455,"created_at_utc_B":1671208443,"score_A":3,"score_B":48,"human_ref_A":"The other answer about dry and press is absolutely correct, but you can also use them in other fashion.    In helping with the quick and healthy theme, I\u2019ll skip over breading applications.    Turning them into a simple roulade and stuffing them with spinach and goat cheese, sun dried tomato and mozz, mushrooms, or Brie and apple.  Spread thin, roll, and tooth pick while cooking.","human_ref_B":"This is just a heat control problem. You are using too high of heat, and then also too low. There is a sweet spot in there where you get color without smoke","labels":0,"seconds_difference":988.0,"score_ratio":16.0}
{"post_id":"znhx36","domain":"askculinary_test","upvote_ratio":0.73,"history":"How to get good browning on thin chicken cutlets without smoking the house out So my butcher does these really thin chicken cutlets https:\/\/imgur.com\/a\/Ra81uuC and I like to cook them on the frying pan as a healthy low cal is week night meal problem is it smokes out the house I use vegetable oil, stainless steel pan. I know from now I will get slightly thicker cutlets as well. Also if I cook them on a lower temp then I don\u2019t get good browning on the chicken it\u2019s just pale is there a way to get good browning without smoking the house out.","c_root_id_A":"j0h0xzt","c_root_id_B":"j0h13ip","created_at_utc_A":1671206998,"created_at_utc_B":1671207053,"score_A":4,"score_B":37,"human_ref_A":"Make sure the chicken is nice and dry before going into the pan and also press the cutlets down if you can. There's a thing called Chef's Press that I use with almost everything these days and it definitely helps to get more color\/crust on what I'm cooking.","human_ref_B":"Also, if you're smoking vegetable oil you have got the heat too high.","labels":0,"seconds_difference":55.0,"score_ratio":9.25}
{"post_id":"tjekb9","domain":"askculinary_test","upvote_ratio":0.94,"history":"What happens if you put too much baking soda into a pot of boiling potatoes? I might have accidentally put 5 times more than I sould have into a pot of 20kg potatoes and they are boiling now.  Any tips, advices?","c_root_id_A":"i1joktb","c_root_id_B":"i1jl6nx","created_at_utc_A":1647879661,"created_at_utc_B":1647878340,"score_A":174,"score_B":162,"human_ref_A":"Can use vinegar to neutralize. The ~~low~~ high pH caused by excess baking soda may make them taste soapy or bitter.","human_ref_B":"I guess it's too late now but you could've drained them and started with new water. Or be really gentle with them before roasting them so as not to amplify the mush effect","labels":1,"seconds_difference":1321.0,"score_ratio":1.0740740741}
{"post_id":"tjekb9","domain":"askculinary_test","upvote_ratio":0.94,"history":"What happens if you put too much baking soda into a pot of boiling potatoes? I might have accidentally put 5 times more than I sould have into a pot of 20kg potatoes and they are boiling now.  Any tips, advices?","c_root_id_A":"i1jjjw5","c_root_id_B":"i1joktb","created_at_utc_A":1647877695,"created_at_utc_B":1647879661,"score_A":19,"score_B":174,"human_ref_A":"The basic solution causes the exterior of the potatoes to break down quicker. The outsides may overcook and turn mushy before the interiors are done.Watch the potatoes carefully, or use them for roast potatoes if they overcook the outside a little too much.","human_ref_B":"Can use vinegar to neutralize. The ~~low~~ high pH caused by excess baking soda may make them taste soapy or bitter.","labels":0,"seconds_difference":1966.0,"score_ratio":9.1578947368}
{"post_id":"tjekb9","domain":"askculinary_test","upvote_ratio":0.94,"history":"What happens if you put too much baking soda into a pot of boiling potatoes? I might have accidentally put 5 times more than I sould have into a pot of 20kg potatoes and they are boiling now.  Any tips, advices?","c_root_id_A":"i1joktb","c_root_id_B":"i1jk0rz","created_at_utc_A":1647879661,"created_at_utc_B":1647877879,"score_A":174,"score_B":23,"human_ref_A":"Can use vinegar to neutralize. The ~~low~~ high pH caused by excess baking soda may make them taste soapy or bitter.","human_ref_B":"That sounds like the first step to  making Kenji's magic potatoes  https:\/\/www.seriouseats.com\/the-best-roast-potatoes-ever-recipe","labels":1,"seconds_difference":1782.0,"score_ratio":7.5652173913}
{"post_id":"tjekb9","domain":"askculinary_test","upvote_ratio":0.94,"history":"What happens if you put too much baking soda into a pot of boiling potatoes? I might have accidentally put 5 times more than I sould have into a pot of 20kg potatoes and they are boiling now.  Any tips, advices?","c_root_id_A":"i1jl6nx","c_root_id_B":"i1jjjw5","created_at_utc_A":1647878340,"created_at_utc_B":1647877695,"score_A":162,"score_B":19,"human_ref_A":"I guess it's too late now but you could've drained them and started with new water. Or be really gentle with them before roasting them so as not to amplify the mush effect","human_ref_B":"The basic solution causes the exterior of the potatoes to break down quicker. The outsides may overcook and turn mushy before the interiors are done.Watch the potatoes carefully, or use them for roast potatoes if they overcook the outside a little too much.","labels":1,"seconds_difference":645.0,"score_ratio":8.5263157895}
{"post_id":"tjekb9","domain":"askculinary_test","upvote_ratio":0.94,"history":"What happens if you put too much baking soda into a pot of boiling potatoes? I might have accidentally put 5 times more than I sould have into a pot of 20kg potatoes and they are boiling now.  Any tips, advices?","c_root_id_A":"i1jk0rz","c_root_id_B":"i1jl6nx","created_at_utc_A":1647877879,"created_at_utc_B":1647878340,"score_A":23,"score_B":162,"human_ref_A":"That sounds like the first step to  making Kenji's magic potatoes  https:\/\/www.seriouseats.com\/the-best-roast-potatoes-ever-recipe","human_ref_B":"I guess it's too late now but you could've drained them and started with new water. Or be really gentle with them before roasting them so as not to amplify the mush effect","labels":0,"seconds_difference":461.0,"score_ratio":7.0434782609}
{"post_id":"tjekb9","domain":"askculinary_test","upvote_ratio":0.94,"history":"What happens if you put too much baking soda into a pot of boiling potatoes? I might have accidentally put 5 times more than I sould have into a pot of 20kg potatoes and they are boiling now.  Any tips, advices?","c_root_id_A":"i1jjjw5","c_root_id_B":"i1jx8dg","created_at_utc_A":1647877695,"created_at_utc_B":1647883021,"score_A":19,"score_B":94,"human_ref_A":"The basic solution causes the exterior of the potatoes to break down quicker. The outsides may overcook and turn mushy before the interiors are done.Watch the potatoes carefully, or use them for roast potatoes if they overcook the outside a little too much.","human_ref_B":"Nobody has mentioned the worst part: baking soda makes things taste shitty and soapy. Your potatoes are at real risk of this, but try them to make sure. As \/u\/Pegthaniel (corrected by \/u\/NosemaCeranae) pointed out, vinegar can neutralize too.","labels":0,"seconds_difference":5326.0,"score_ratio":4.9473684211}
{"post_id":"tjekb9","domain":"askculinary_test","upvote_ratio":0.94,"history":"What happens if you put too much baking soda into a pot of boiling potatoes? I might have accidentally put 5 times more than I sould have into a pot of 20kg potatoes and they are boiling now.  Any tips, advices?","c_root_id_A":"i1jx8dg","c_root_id_B":"i1jk0rz","created_at_utc_A":1647883021,"created_at_utc_B":1647877879,"score_A":94,"score_B":23,"human_ref_A":"Nobody has mentioned the worst part: baking soda makes things taste shitty and soapy. Your potatoes are at real risk of this, but try them to make sure. As \/u\/Pegthaniel (corrected by \/u\/NosemaCeranae) pointed out, vinegar can neutralize too.","human_ref_B":"That sounds like the first step to  making Kenji's magic potatoes  https:\/\/www.seriouseats.com\/the-best-roast-potatoes-ever-recipe","labels":1,"seconds_difference":5142.0,"score_ratio":4.0869565217}
{"post_id":"tjekb9","domain":"askculinary_test","upvote_ratio":0.94,"history":"What happens if you put too much baking soda into a pot of boiling potatoes? I might have accidentally put 5 times more than I sould have into a pot of 20kg potatoes and they are boiling now.  Any tips, advices?","c_root_id_A":"i1ke8mu","c_root_id_B":"i1jjjw5","created_at_utc_A":1647889635,"created_at_utc_B":1647877695,"score_A":42,"score_B":19,"human_ref_A":"Question: why would you put baking soda into potato water?","human_ref_B":"The basic solution causes the exterior of the potatoes to break down quicker. The outsides may overcook and turn mushy before the interiors are done.Watch the potatoes carefully, or use them for roast potatoes if they overcook the outside a little too much.","labels":1,"seconds_difference":11940.0,"score_ratio":2.2105263158}
{"post_id":"tjekb9","domain":"askculinary_test","upvote_ratio":0.94,"history":"What happens if you put too much baking soda into a pot of boiling potatoes? I might have accidentally put 5 times more than I sould have into a pot of 20kg potatoes and they are boiling now.  Any tips, advices?","c_root_id_A":"i1jk0rz","c_root_id_B":"i1ke8mu","created_at_utc_A":1647877879,"created_at_utc_B":1647889635,"score_A":23,"score_B":42,"human_ref_A":"That sounds like the first step to  making Kenji's magic potatoes  https:\/\/www.seriouseats.com\/the-best-roast-potatoes-ever-recipe","human_ref_B":"Question: why would you put baking soda into potato water?","labels":0,"seconds_difference":11756.0,"score_ratio":1.8260869565}
{"post_id":"tjekb9","domain":"askculinary_test","upvote_ratio":0.94,"history":"What happens if you put too much baking soda into a pot of boiling potatoes? I might have accidentally put 5 times more than I sould have into a pot of 20kg potatoes and they are boiling now.  Any tips, advices?","c_root_id_A":"i1jk0rz","c_root_id_B":"i1jjjw5","created_at_utc_A":1647877879,"created_at_utc_B":1647877695,"score_A":23,"score_B":19,"human_ref_A":"That sounds like the first step to  making Kenji's magic potatoes  https:\/\/www.seriouseats.com\/the-best-roast-potatoes-ever-recipe","human_ref_B":"The basic solution causes the exterior of the potatoes to break down quicker. The outsides may overcook and turn mushy before the interiors are done.Watch the potatoes carefully, or use them for roast potatoes if they overcook the outside a little too much.","labels":1,"seconds_difference":184.0,"score_ratio":1.2105263158}
{"post_id":"vgaovo","domain":"askculinary_test","upvote_ratio":0.82,"history":"What happens if you add \"too much\" egg yolk in French ice cream? My understanding is that the yolk mainly acts as an emulsifier which helps the milkfat to achieve partial coalescence (don't know exactly what this means, but I know that this is important for ice creams). Compared to a traditional Philadelphia style ice cream that uses no yolks or additional emulsifiers, a French ice cream should be a bit creamier in texture. So what happens if I keep increasing the amount of yolk? I would imagine the mixture would become a thicker and thicker custard when cooked with a double boiler, which sounds like it would be more tasty. At what point would the effects of the extra yolk become undesirable and what effect would this be?","c_root_id_A":"id1669p","c_root_id_B":"id108yq","created_at_utc_A":1655706879,"created_at_utc_B":1655702323,"score_A":7,"score_B":4,"human_ref_A":"I was in Italy last month and had \"egg\" gelato. As in, normal gelato, with extra egg flavour and it was glorious. So I think you end up with egg flavoured ice cream.","human_ref_B":"Some recipes will call for as many as 3 yolks per cup of cream\/milk. Personally I dont like more 1\/cup, but lots of people do!","labels":1,"seconds_difference":4556.0,"score_ratio":1.75}
{"post_id":"vgaovo","domain":"askculinary_test","upvote_ratio":0.82,"history":"What happens if you add \"too much\" egg yolk in French ice cream? My understanding is that the yolk mainly acts as an emulsifier which helps the milkfat to achieve partial coalescence (don't know exactly what this means, but I know that this is important for ice creams). Compared to a traditional Philadelphia style ice cream that uses no yolks or additional emulsifiers, a French ice cream should be a bit creamier in texture. So what happens if I keep increasing the amount of yolk? I would imagine the mixture would become a thicker and thicker custard when cooked with a double boiler, which sounds like it would be more tasty. At what point would the effects of the extra yolk become undesirable and what effect would this be?","c_root_id_A":"id10aoz","c_root_id_B":"id1669p","created_at_utc_A":1655702357,"created_at_utc_B":1655706879,"score_A":4,"score_B":7,"human_ref_A":"The ice cream will taste increasingly \"eggy.\" For me, the sweet spot (for a vanilla ice cream) is about four to six yolks per liter of ice cream. I've made one recipe which called for eight yolks (or even ten -- it's early, I haven't slept enough, I'm not fully caffeinated, I don't remember which recipe it was and I'm disinclined to search for it right now) and it was just not to my taste.","human_ref_B":"I was in Italy last month and had \"egg\" gelato. As in, normal gelato, with extra egg flavour and it was glorious. So I think you end up with egg flavoured ice cream.","labels":0,"seconds_difference":4522.0,"score_ratio":1.75}
{"post_id":"wv53dj","domain":"askculinary_test","upvote_ratio":0.8,"history":"What would happen if you baked dehydrated rose petals on the top of a cake? Going to bake a cake for my Syrian friend and I found a neat recipe that I'd like to try.  After resting the batter in the fridge, you top it with nuts, then bake.  I was thinking about adding some dehydrated rose petals with the nuts before the baking.  I am just unsure as to how that would turn out with the heat of the oven.    Alternatively, I can place some in the batter, but I'd ideally like the aesthetic on the top.  There is no icing on the cake so there would really be nothing to adhere to the petals once the cake is finished baking.   I am probably overthinking this haha.  Advice would be appreciated.","c_root_id_A":"ildkkhy","c_root_id_B":"ildvrqm","created_at_utc_A":1661204705,"created_at_utc_B":1661209613,"score_A":13,"score_B":17,"human_ref_A":"If you're after the rose flavor, I'd add some rosewater to the batter and top with candied rose petals after baking.","human_ref_B":"They would burn and taste bitter.  Thick syrup with rosewater, prick top of cake so it will absorb the syrup, pour over and add petals.   Or just leave the nuts on top, but make a rosewater cream to serve alongside and decorate with petals.","labels":0,"seconds_difference":4908.0,"score_ratio":1.3076923077}
{"post_id":"wv53dj","domain":"askculinary_test","upvote_ratio":0.8,"history":"What would happen if you baked dehydrated rose petals on the top of a cake? Going to bake a cake for my Syrian friend and I found a neat recipe that I'd like to try.  After resting the batter in the fridge, you top it with nuts, then bake.  I was thinking about adding some dehydrated rose petals with the nuts before the baking.  I am just unsure as to how that would turn out with the heat of the oven.    Alternatively, I can place some in the batter, but I'd ideally like the aesthetic on the top.  There is no icing on the cake so there would really be nothing to adhere to the petals once the cake is finished baking.   I am probably overthinking this haha.  Advice would be appreciated.","c_root_id_A":"ildvrqm","c_root_id_B":"ildvjzg","created_at_utc_A":1661209613,"created_at_utc_B":1661209518,"score_A":17,"score_B":6,"human_ref_A":"They would burn and taste bitter.  Thick syrup with rosewater, prick top of cake so it will absorb the syrup, pour over and add petals.   Or just leave the nuts on top, but make a rosewater cream to serve alongside and decorate with petals.","human_ref_B":"I would guess it would burn and taste bitter. But bake a cupcake tester and see!!","labels":1,"seconds_difference":95.0,"score_ratio":2.8333333333}
{"post_id":"wv53dj","domain":"askculinary_test","upvote_ratio":0.8,"history":"What would happen if you baked dehydrated rose petals on the top of a cake? Going to bake a cake for my Syrian friend and I found a neat recipe that I'd like to try.  After resting the batter in the fridge, you top it with nuts, then bake.  I was thinking about adding some dehydrated rose petals with the nuts before the baking.  I am just unsure as to how that would turn out with the heat of the oven.    Alternatively, I can place some in the batter, but I'd ideally like the aesthetic on the top.  There is no icing on the cake so there would really be nothing to adhere to the petals once the cake is finished baking.   I am probably overthinking this haha.  Advice would be appreciated.","c_root_id_A":"ileczqt","c_root_id_B":"ilef19t","created_at_utc_A":1661217512,"created_at_utc_B":1661218421,"score_A":2,"score_B":6,"human_ref_A":"Candy some rose petals, egg white and sugar. Apply when wet and let them dry. Kinda like royal icing\u2026","human_ref_B":"Do roses hold some special significance here? If not, I wouldn\u2019t use them.   This desert already has a decorative topping that is traditional to your friend\u2019s country.   Red roses especially aren\u2019t very tasty and if they\u2019re not sold specifically for eating they\u2019re very likely covered in pesticides.","labels":0,"seconds_difference":909.0,"score_ratio":3.0}
{"post_id":"bergn8","domain":"askculinary_test","upvote_ratio":0.83,"history":"I tried a different bread recipe since I've become very comfortable with making my own bread, but yet again I have the loaves collapsing while baking. What am I doing wrong? As the title states, I have been making my own bread for quite a while now and have gotten fairly good at just basic recipes.  I tried a different recipe I got from another redditor and followed it to the letter.  Aside from my own stupidity, baking on convection instead of standard setting causing the tops to burn, again the tops collapsed.  The rise went perfectly and before I put them in the oven, they were well over an inch over the top of the loaf pans, but when I took them out, and screamed at myself for burning them, they had collapsed at least an inch.  What am I doing wrong?  How do I get more consistent with my bread making?  Usually, 1 in 3 loaves come out perfectly, but I am not doing anything differently each time (except this time with a new recipe).  Help?","c_root_id_A":"el80wsd","c_root_id_B":"el8135h","created_at_utc_A":1555626039,"created_at_utc_B":1555626171,"score_A":5,"score_B":7,"human_ref_A":"If they rise, then collapse in the oven, I would guess it's over proofing. There's lots of air in the bread but the structure has been eaten away and the bread partially collapses under it's own weight. Try a shorter proofing time and see if that helps!","human_ref_B":"What's your recipe and what does the dough look\/feel like at each step?","labels":0,"seconds_difference":132.0,"score_ratio":1.4}
{"post_id":"bergn8","domain":"askculinary_test","upvote_ratio":0.83,"history":"I tried a different bread recipe since I've become very comfortable with making my own bread, but yet again I have the loaves collapsing while baking. What am I doing wrong? As the title states, I have been making my own bread for quite a while now and have gotten fairly good at just basic recipes.  I tried a different recipe I got from another redditor and followed it to the letter.  Aside from my own stupidity, baking on convection instead of standard setting causing the tops to burn, again the tops collapsed.  The rise went perfectly and before I put them in the oven, they were well over an inch over the top of the loaf pans, but when I took them out, and screamed at myself for burning them, they had collapsed at least an inch.  What am I doing wrong?  How do I get more consistent with my bread making?  Usually, 1 in 3 loaves come out perfectly, but I am not doing anything differently each time (except this time with a new recipe).  Help?","c_root_id_A":"el8135h","c_root_id_B":"el80zc0","created_at_utc_A":1555626171,"created_at_utc_B":1555626091,"score_A":7,"score_B":4,"human_ref_A":"What's your recipe and what does the dough look\/feel like at each step?","human_ref_B":"The first thing that comes to mind is that the bread might not be done yet. How are you determining doneness? Many good recipes give a internal temperature eg. 180-200\u00b0F, which can easily be checked with an instant-read thermometer.   Another thought is that you might have over-proofed your loaves. An inch over the top of the pan is fairly common, but I think you described letting it rise farther than that.","labels":1,"seconds_difference":80.0,"score_ratio":1.75}
{"post_id":"bergn8","domain":"askculinary_test","upvote_ratio":0.83,"history":"I tried a different bread recipe since I've become very comfortable with making my own bread, but yet again I have the loaves collapsing while baking. What am I doing wrong? As the title states, I have been making my own bread for quite a while now and have gotten fairly good at just basic recipes.  I tried a different recipe I got from another redditor and followed it to the letter.  Aside from my own stupidity, baking on convection instead of standard setting causing the tops to burn, again the tops collapsed.  The rise went perfectly and before I put them in the oven, they were well over an inch over the top of the loaf pans, but when I took them out, and screamed at myself for burning them, they had collapsed at least an inch.  What am I doing wrong?  How do I get more consistent with my bread making?  Usually, 1 in 3 loaves come out perfectly, but I am not doing anything differently each time (except this time with a new recipe).  Help?","c_root_id_A":"el80zc0","c_root_id_B":"el8b39l","created_at_utc_A":1555626091,"created_at_utc_B":1555633839,"score_A":4,"score_B":5,"human_ref_A":"The first thing that comes to mind is that the bread might not be done yet. How are you determining doneness? Many good recipes give a internal temperature eg. 180-200\u00b0F, which can easily be checked with an instant-read thermometer.   Another thought is that you might have over-proofed your loaves. An inch over the top of the pan is fairly common, but I think you described letting it rise farther than that.","human_ref_B":"You can check your proof before it bakes. Poke your dough with a wet finger. If it springs right back, it's not ready. If it sort of sighs and deflates, it's overproofed: Knead briefly, reshape, and let it rise again. Your resulting crumb will be finer, but everything else will be about the same. If the poke mostly holds its shape, it's about right.  Professional level baking notwithstanding, yeast bread is pretty forgiving. Even collapsed, you should still have something quite edible.","labels":0,"seconds_difference":7748.0,"score_ratio":1.25}
{"post_id":"bergn8","domain":"askculinary_test","upvote_ratio":0.83,"history":"I tried a different bread recipe since I've become very comfortable with making my own bread, but yet again I have the loaves collapsing while baking. What am I doing wrong? As the title states, I have been making my own bread for quite a while now and have gotten fairly good at just basic recipes.  I tried a different recipe I got from another redditor and followed it to the letter.  Aside from my own stupidity, baking on convection instead of standard setting causing the tops to burn, again the tops collapsed.  The rise went perfectly and before I put them in the oven, they were well over an inch over the top of the loaf pans, but when I took them out, and screamed at myself for burning them, they had collapsed at least an inch.  What am I doing wrong?  How do I get more consistent with my bread making?  Usually, 1 in 3 loaves come out perfectly, but I am not doing anything differently each time (except this time with a new recipe).  Help?","c_root_id_A":"el8b39l","c_root_id_B":"el89znn","created_at_utc_A":1555633839,"created_at_utc_B":1555632972,"score_A":5,"score_B":3,"human_ref_A":"You can check your proof before it bakes. Poke your dough with a wet finger. If it springs right back, it's not ready. If it sort of sighs and deflates, it's overproofed: Knead briefly, reshape, and let it rise again. Your resulting crumb will be finer, but everything else will be about the same. If the poke mostly holds its shape, it's about right.  Professional level baking notwithstanding, yeast bread is pretty forgiving. Even collapsed, you should still have something quite edible.","human_ref_B":"I second what others say about proofing. If you suspect your bread is overproofed, you can reshape it and keep a close eye on it. If you do that it'll rise even faster than the first proof (unless your yeast have exhausted all sugars, which is unlikely) because they multiply in there. Go by the feel of the dough for doneness, and when it's roughly doubled in size. As you get more used to your breads you'll learn what size to look for roughly speaking.  ​  I also strongly recommend an oven thermometer. My oven is wildly inaccurate and the temperature fluctuates drastically. I had no clue why I was burning bread until I got the over thermometer and realized that when I set the oven to 400 it was actually getting to 475! Now I have a thermometer and that helps a ton. You can also check your bread's doneness by using a digital food thermometer too (I love thermometers). If your bread isn't totally cooked in the middle that can contribute to sinkage, so use the thermometer and make sure it hits 200 F in the middles so you know it's fully cooked. Good luck!","labels":1,"seconds_difference":867.0,"score_ratio":1.6666666667}
{"post_id":"m80iw4","domain":"askculinary_test","upvote_ratio":0.95,"history":"Pizza stone chipped on the edge, should I be concerned? I was putting my ~10 year old pizza stone away into the cabinet I keep it in and had a bit of a slip, causing the stone to hit the floor at an angle and chip a little bit off of the cooking surface-- if I had to guess, maybe a half inch in diameter, and very shallow. A bit of Googling left me not really all that well informed about whether or not this is going to be a problem in the long run. The manufacturer's site just provided a blanket \"don't cook with cracked or chipped stonewear\" with no further explanation; all the other stuff I could find was regarding big cracks, not small chips. Can I keep using it, and if so, should I just keep trucking on as usual or keep the crust off that area?","c_root_id_A":"grernbx","c_root_id_B":"grf0xsp","created_at_utc_A":1616102616,"created_at_utc_B":1616106976,"score_A":216,"score_B":262,"human_ref_A":"At some point in the future, which could be years, the stone will develop a crack radiating out from the chip.  If this stoneware was a bowl holding hot liquid, then I\u2019d be much more concerned as a crack could cause a mess and leak hot liquid. A crack on the pizza stone Is easy to deal with.","human_ref_B":"I baked pizza on a stone that was broken into two pieces for years. I just pushed the two pieces together and kept on baking. I'd expect that you'll be fine too. Eventually I replaced mine with six unglazed quarry tiles that I picked up at a Home Depot for less than a dollar each. I've been using them for about ten years now with nary a problem.","labels":0,"seconds_difference":4360.0,"score_ratio":1.212962963}
{"post_id":"m80iw4","domain":"askculinary_test","upvote_ratio":0.95,"history":"Pizza stone chipped on the edge, should I be concerned? I was putting my ~10 year old pizza stone away into the cabinet I keep it in and had a bit of a slip, causing the stone to hit the floor at an angle and chip a little bit off of the cooking surface-- if I had to guess, maybe a half inch in diameter, and very shallow. A bit of Googling left me not really all that well informed about whether or not this is going to be a problem in the long run. The manufacturer's site just provided a blanket \"don't cook with cracked or chipped stonewear\" with no further explanation; all the other stuff I could find was regarding big cracks, not small chips. Can I keep using it, and if so, should I just keep trucking on as usual or keep the crust off that area?","c_root_id_A":"grf0xsp","c_root_id_B":"grerz6m","created_at_utc_A":1616106976,"created_at_utc_B":1616102769,"score_A":262,"score_B":40,"human_ref_A":"I baked pizza on a stone that was broken into two pieces for years. I just pushed the two pieces together and kept on baking. I'd expect that you'll be fine too. Eventually I replaced mine with six unglazed quarry tiles that I picked up at a Home Depot for less than a dollar each. I've been using them for about ten years now with nary a problem.","human_ref_B":"I would expect a chip like that makes it more porous, and as such if it gets wet there would be an increased chance of shattering from rapidly boiling\/expanding steam inside the stone. That would ruin a meal, and if you're extremely unlucky a chip could fly towards your face at exactly the wrong moment.   But if the stone isn't getting wet... it's just a little more fragile than it was before, and will cook a little less evenly. No big deal.","labels":1,"seconds_difference":4207.0,"score_ratio":6.55}
{"post_id":"m80iw4","domain":"askculinary_test","upvote_ratio":0.95,"history":"Pizza stone chipped on the edge, should I be concerned? I was putting my ~10 year old pizza stone away into the cabinet I keep it in and had a bit of a slip, causing the stone to hit the floor at an angle and chip a little bit off of the cooking surface-- if I had to guess, maybe a half inch in diameter, and very shallow. A bit of Googling left me not really all that well informed about whether or not this is going to be a problem in the long run. The manufacturer's site just provided a blanket \"don't cook with cracked or chipped stonewear\" with no further explanation; all the other stuff I could find was regarding big cracks, not small chips. Can I keep using it, and if so, should I just keep trucking on as usual or keep the crust off that area?","c_root_id_A":"grerpt1","c_root_id_B":"grf0xsp","created_at_utc_A":1616102649,"created_at_utc_B":1616106976,"score_A":24,"score_B":262,"human_ref_A":"A picture would really help assess the damage","human_ref_B":"I baked pizza on a stone that was broken into two pieces for years. I just pushed the two pieces together and kept on baking. I'd expect that you'll be fine too. Eventually I replaced mine with six unglazed quarry tiles that I picked up at a Home Depot for less than a dollar each. I've been using them for about ten years now with nary a problem.","labels":0,"seconds_difference":4327.0,"score_ratio":10.9166666667}
{"post_id":"m80iw4","domain":"askculinary_test","upvote_ratio":0.95,"history":"Pizza stone chipped on the edge, should I be concerned? I was putting my ~10 year old pizza stone away into the cabinet I keep it in and had a bit of a slip, causing the stone to hit the floor at an angle and chip a little bit off of the cooking surface-- if I had to guess, maybe a half inch in diameter, and very shallow. A bit of Googling left me not really all that well informed about whether or not this is going to be a problem in the long run. The manufacturer's site just provided a blanket \"don't cook with cracked or chipped stonewear\" with no further explanation; all the other stuff I could find was regarding big cracks, not small chips. Can I keep using it, and if so, should I just keep trucking on as usual or keep the crust off that area?","c_root_id_A":"grf0xsp","c_root_id_B":"grewf11","created_at_utc_A":1616106976,"created_at_utc_B":1616104824,"score_A":262,"score_B":2,"human_ref_A":"I baked pizza on a stone that was broken into two pieces for years. I just pushed the two pieces together and kept on baking. I'd expect that you'll be fine too. Eventually I replaced mine with six unglazed quarry tiles that I picked up at a Home Depot for less than a dollar each. I've been using them for about ten years now with nary a problem.","human_ref_B":"Give it a good rap all over your knuckles or a wooden spoon\/rubber mallet if you have.  If the crack runs deeper inside the stone it will sound dull, compare how it sounds now when you handle it to how it sounded before it cracked.  I wouldn't worry at all, if it's just superficial and hasn't run all the way through I don't think it's any worse than a chipped coffee cup.","labels":1,"seconds_difference":2152.0,"score_ratio":131.0}
{"post_id":"m80iw4","domain":"askculinary_test","upvote_ratio":0.95,"history":"Pizza stone chipped on the edge, should I be concerned? I was putting my ~10 year old pizza stone away into the cabinet I keep it in and had a bit of a slip, causing the stone to hit the floor at an angle and chip a little bit off of the cooking surface-- if I had to guess, maybe a half inch in diameter, and very shallow. A bit of Googling left me not really all that well informed about whether or not this is going to be a problem in the long run. The manufacturer's site just provided a blanket \"don't cook with cracked or chipped stonewear\" with no further explanation; all the other stuff I could find was regarding big cracks, not small chips. Can I keep using it, and if so, should I just keep trucking on as usual or keep the crust off that area?","c_root_id_A":"grerz6m","c_root_id_B":"grerpt1","created_at_utc_A":1616102769,"created_at_utc_B":1616102649,"score_A":40,"score_B":24,"human_ref_A":"I would expect a chip like that makes it more porous, and as such if it gets wet there would be an increased chance of shattering from rapidly boiling\/expanding steam inside the stone. That would ruin a meal, and if you're extremely unlucky a chip could fly towards your face at exactly the wrong moment.   But if the stone isn't getting wet... it's just a little more fragile than it was before, and will cook a little less evenly. No big deal.","human_ref_B":"A picture would really help assess the damage","labels":1,"seconds_difference":120.0,"score_ratio":1.6666666667}
{"post_id":"m80iw4","domain":"askculinary_test","upvote_ratio":0.95,"history":"Pizza stone chipped on the edge, should I be concerned? I was putting my ~10 year old pizza stone away into the cabinet I keep it in and had a bit of a slip, causing the stone to hit the floor at an angle and chip a little bit off of the cooking surface-- if I had to guess, maybe a half inch in diameter, and very shallow. A bit of Googling left me not really all that well informed about whether or not this is going to be a problem in the long run. The manufacturer's site just provided a blanket \"don't cook with cracked or chipped stonewear\" with no further explanation; all the other stuff I could find was regarding big cracks, not small chips. Can I keep using it, and if so, should I just keep trucking on as usual or keep the crust off that area?","c_root_id_A":"grewf11","c_root_id_B":"grf73lk","created_at_utc_A":1616104824,"created_at_utc_B":1616110003,"score_A":2,"score_B":12,"human_ref_A":"Give it a good rap all over your knuckles or a wooden spoon\/rubber mallet if you have.  If the crack runs deeper inside the stone it will sound dull, compare how it sounds now when you handle it to how it sounded before it cracked.  I wouldn't worry at all, if it's just superficial and hasn't run all the way through I don't think it's any worse than a chipped coffee cup.","human_ref_B":"more interested in why your family has destroyed your pizza cutter on the stone.  like you are are worried about your kid dropping it once but hack into it every other time you cook it appears.","labels":0,"seconds_difference":5179.0,"score_ratio":6.0}
{"post_id":"m80iw4","domain":"askculinary_test","upvote_ratio":0.95,"history":"Pizza stone chipped on the edge, should I be concerned? I was putting my ~10 year old pizza stone away into the cabinet I keep it in and had a bit of a slip, causing the stone to hit the floor at an angle and chip a little bit off of the cooking surface-- if I had to guess, maybe a half inch in diameter, and very shallow. A bit of Googling left me not really all that well informed about whether or not this is going to be a problem in the long run. The manufacturer's site just provided a blanket \"don't cook with cracked or chipped stonewear\" with no further explanation; all the other stuff I could find was regarding big cracks, not small chips. Can I keep using it, and if so, should I just keep trucking on as usual or keep the crust off that area?","c_root_id_A":"grfbi9e","c_root_id_B":"grf8tun","created_at_utc_A":1616112216,"created_at_utc_B":1616110861,"score_A":9,"score_B":3,"human_ref_A":"Time to start thinking about investing a pizza steel.","human_ref_B":"I dont think this will make any difference","labels":1,"seconds_difference":1355.0,"score_ratio":3.0}
{"post_id":"m80iw4","domain":"askculinary_test","upvote_ratio":0.95,"history":"Pizza stone chipped on the edge, should I be concerned? I was putting my ~10 year old pizza stone away into the cabinet I keep it in and had a bit of a slip, causing the stone to hit the floor at an angle and chip a little bit off of the cooking surface-- if I had to guess, maybe a half inch in diameter, and very shallow. A bit of Googling left me not really all that well informed about whether or not this is going to be a problem in the long run. The manufacturer's site just provided a blanket \"don't cook with cracked or chipped stonewear\" with no further explanation; all the other stuff I could find was regarding big cracks, not small chips. Can I keep using it, and if so, should I just keep trucking on as usual or keep the crust off that area?","c_root_id_A":"grewf11","c_root_id_B":"grfbi9e","created_at_utc_A":1616104824,"created_at_utc_B":1616112216,"score_A":2,"score_B":9,"human_ref_A":"Give it a good rap all over your knuckles or a wooden spoon\/rubber mallet if you have.  If the crack runs deeper inside the stone it will sound dull, compare how it sounds now when you handle it to how it sounded before it cracked.  I wouldn't worry at all, if it's just superficial and hasn't run all the way through I don't think it's any worse than a chipped coffee cup.","human_ref_B":"Time to start thinking about investing a pizza steel.","labels":0,"seconds_difference":7392.0,"score_ratio":4.5}
{"post_id":"m80iw4","domain":"askculinary_test","upvote_ratio":0.95,"history":"Pizza stone chipped on the edge, should I be concerned? I was putting my ~10 year old pizza stone away into the cabinet I keep it in and had a bit of a slip, causing the stone to hit the floor at an angle and chip a little bit off of the cooking surface-- if I had to guess, maybe a half inch in diameter, and very shallow. A bit of Googling left me not really all that well informed about whether or not this is going to be a problem in the long run. The manufacturer's site just provided a blanket \"don't cook with cracked or chipped stonewear\" with no further explanation; all the other stuff I could find was regarding big cracks, not small chips. Can I keep using it, and if so, should I just keep trucking on as usual or keep the crust off that area?","c_root_id_A":"grfwazj","c_root_id_B":"grf8tun","created_at_utc_A":1616123318,"created_at_utc_B":1616110861,"score_A":6,"score_B":3,"human_ref_A":"I have one with an inch of the edge chipped off.  Pizza Away!","human_ref_B":"I dont think this will make any difference","labels":1,"seconds_difference":12457.0,"score_ratio":2.0}
{"post_id":"m80iw4","domain":"askculinary_test","upvote_ratio":0.95,"history":"Pizza stone chipped on the edge, should I be concerned? I was putting my ~10 year old pizza stone away into the cabinet I keep it in and had a bit of a slip, causing the stone to hit the floor at an angle and chip a little bit off of the cooking surface-- if I had to guess, maybe a half inch in diameter, and very shallow. A bit of Googling left me not really all that well informed about whether or not this is going to be a problem in the long run. The manufacturer's site just provided a blanket \"don't cook with cracked or chipped stonewear\" with no further explanation; all the other stuff I could find was regarding big cracks, not small chips. Can I keep using it, and if so, should I just keep trucking on as usual or keep the crust off that area?","c_root_id_A":"grfwazj","c_root_id_B":"grewf11","created_at_utc_A":1616123318,"created_at_utc_B":1616104824,"score_A":6,"score_B":2,"human_ref_A":"I have one with an inch of the edge chipped off.  Pizza Away!","human_ref_B":"Give it a good rap all over your knuckles or a wooden spoon\/rubber mallet if you have.  If the crack runs deeper inside the stone it will sound dull, compare how it sounds now when you handle it to how it sounded before it cracked.  I wouldn't worry at all, if it's just superficial and hasn't run all the way through I don't think it's any worse than a chipped coffee cup.","labels":1,"seconds_difference":18494.0,"score_ratio":3.0}
{"post_id":"m80iw4","domain":"askculinary_test","upvote_ratio":0.95,"history":"Pizza stone chipped on the edge, should I be concerned? I was putting my ~10 year old pizza stone away into the cabinet I keep it in and had a bit of a slip, causing the stone to hit the floor at an angle and chip a little bit off of the cooking surface-- if I had to guess, maybe a half inch in diameter, and very shallow. A bit of Googling left me not really all that well informed about whether or not this is going to be a problem in the long run. The manufacturer's site just provided a blanket \"don't cook with cracked or chipped stonewear\" with no further explanation; all the other stuff I could find was regarding big cracks, not small chips. Can I keep using it, and if so, should I just keep trucking on as usual or keep the crust off that area?","c_root_id_A":"grf8tun","c_root_id_B":"grewf11","created_at_utc_A":1616110861,"created_at_utc_B":1616104824,"score_A":3,"score_B":2,"human_ref_A":"I dont think this will make any difference","human_ref_B":"Give it a good rap all over your knuckles or a wooden spoon\/rubber mallet if you have.  If the crack runs deeper inside the stone it will sound dull, compare how it sounds now when you handle it to how it sounded before it cracked.  I wouldn't worry at all, if it's just superficial and hasn't run all the way through I don't think it's any worse than a chipped coffee cup.","labels":1,"seconds_difference":6037.0,"score_ratio":1.5}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd02b4","c_root_id_B":"icd8exr","created_at_utc_A":1655231990,"created_at_utc_B":1655235439,"score_A":160,"score_B":624,"human_ref_A":"I worked in a fine dining vietnamese restaurant for a while and even there we did this.  We had the woks segregated so there was a fish\/shrimp wok a chicken\/beef wok and a veggie wok.  The oil gets tempered think of like changing oil in your deep fryers you always leave a little in it kinda enhances the flavors.  Also everything in Chinese cuisine is fried in oil and if you just threw it out every time you would be spending insane amounts on cooking oil.","human_ref_B":">Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  this is exactly why you're supposed to tell your waiter about any allergies so the cooks can prepare your food in an isolated area and avoid cross-contamination","labels":0,"seconds_difference":3449.0,"score_ratio":3.9}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd8exr","c_root_id_B":"icd1db9","created_at_utc_A":1655235439,"created_at_utc_B":1655232528,"score_A":624,"score_B":67,"human_ref_A":">Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  this is exactly why you're supposed to tell your waiter about any allergies so the cooks can prepare your food in an isolated area and avoid cross-contamination","human_ref_B":"Can't speak for the impact on flavor, but food safety in regards to allergies just doesn't exist in Asia.  I'm Indian and the concept of being a vegan or having a peanut allergy is non-existent.  Everything has dairy products and is fried in peanut oil.","labels":1,"seconds_difference":2911.0,"score_ratio":9.3134328358}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd1opa","c_root_id_B":"icd8exr","created_at_utc_A":1655232659,"created_at_utc_B":1655235439,"score_A":36,"score_B":624,"human_ref_A":"If you have allergies theyll use fresh oil and a clean wok. I have a mushroom allergy and have seen them do it.","human_ref_B":">Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  this is exactly why you're supposed to tell your waiter about any allergies so the cooks can prepare your food in an isolated area and avoid cross-contamination","labels":0,"seconds_difference":2780.0,"score_ratio":17.3333333333}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd0l52","c_root_id_B":"icd8exr","created_at_utc_A":1655232203,"created_at_utc_B":1655235439,"score_A":10,"score_B":624,"human_ref_A":"I'm sure there is a method to it, like in the situation you described the vegetables probably wouldn't impart a whole lot of flavor to the crab legs but the reverse wouldn't be true if you did it in the opposite order.    Food allergies are not unheard of in any part of the world but they are less prevalent in Asia, for reasons that aren't totally understood. But having lived in china I can say it's not a good place to visit if you have a very serious food allergy. Particularly shellfish as shrimp powder is used in nearly everything as a seasoning.","human_ref_B":">Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  this is exactly why you're supposed to tell your waiter about any allergies so the cooks can prepare your food in an isolated area and avoid cross-contamination","labels":0,"seconds_difference":3236.0,"score_ratio":62.4}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd02b4","c_root_id_B":"icdjxtg","created_at_utc_A":1655231990,"created_at_utc_B":1655240229,"score_A":160,"score_B":278,"human_ref_A":"I worked in a fine dining vietnamese restaurant for a while and even there we did this.  We had the woks segregated so there was a fish\/shrimp wok a chicken\/beef wok and a veggie wok.  The oil gets tempered think of like changing oil in your deep fryers you always leave a little in it kinda enhances the flavors.  Also everything in Chinese cuisine is fried in oil and if you just threw it out every time you would be spending insane amounts on cooking oil.","human_ref_B":"Former chef here. All food is cooked in the same fryer unless you have allergies. In a commercial setting you could not replace the oil for different things as it would cost too much and take too long to heat. We had a separate small fryer for gluten free things when needed. I reuse oil myself at home until it starts to turn brown.","labels":0,"seconds_difference":8239.0,"score_ratio":1.7375}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd1db9","c_root_id_B":"icdjxtg","created_at_utc_A":1655232528,"created_at_utc_B":1655240229,"score_A":67,"score_B":278,"human_ref_A":"Can't speak for the impact on flavor, but food safety in regards to allergies just doesn't exist in Asia.  I'm Indian and the concept of being a vegan or having a peanut allergy is non-existent.  Everything has dairy products and is fried in peanut oil.","human_ref_B":"Former chef here. All food is cooked in the same fryer unless you have allergies. In a commercial setting you could not replace the oil for different things as it would cost too much and take too long to heat. We had a separate small fryer for gluten free things when needed. I reuse oil myself at home until it starts to turn brown.","labels":0,"seconds_difference":7701.0,"score_ratio":4.1492537313}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd9zo5","c_root_id_B":"icdjxtg","created_at_utc_A":1655236092,"created_at_utc_B":1655240229,"score_A":54,"score_B":278,"human_ref_A":"There are usually more than one container of oil. Usually the oil used to deep fry seafood is not reused for other kinds of dishes, because the fishy flavor is very dominating. But the oil used to deep fry veggie is perfectly fine for deep frying seafood.  They also don\u2019t reuse oil indefinitely.   And a lot of YouTube videos are filmed at home, so the chef might not really care about allergens anyway.  If you need vegan dishes, you should always confirm with the restaurant. Oyster sauce, chicken bullion powder, and some other sauces all contain animal products.","human_ref_B":"Former chef here. All food is cooked in the same fryer unless you have allergies. In a commercial setting you could not replace the oil for different things as it would cost too much and take too long to heat. We had a separate small fryer for gluten free things when needed. I reuse oil myself at home until it starts to turn brown.","labels":0,"seconds_difference":4137.0,"score_ratio":5.1481481481}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icdjxtg","c_root_id_B":"icd1opa","created_at_utc_A":1655240229,"created_at_utc_B":1655232659,"score_A":278,"score_B":36,"human_ref_A":"Former chef here. All food is cooked in the same fryer unless you have allergies. In a commercial setting you could not replace the oil for different things as it would cost too much and take too long to heat. We had a separate small fryer for gluten free things when needed. I reuse oil myself at home until it starts to turn brown.","human_ref_B":"If you have allergies theyll use fresh oil and a clean wok. I have a mushroom allergy and have seen them do it.","labels":1,"seconds_difference":7570.0,"score_ratio":7.7222222222}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icdjxtg","c_root_id_B":"icdh40m","created_at_utc_A":1655240229,"created_at_utc_B":1655239050,"score_A":278,"score_B":26,"human_ref_A":"Former chef here. All food is cooked in the same fryer unless you have allergies. In a commercial setting you could not replace the oil for different things as it would cost too much and take too long to heat. We had a separate small fryer for gluten free things when needed. I reuse oil myself at home until it starts to turn brown.","human_ref_B":"Yes, it effects the flavor, but in a positive way. You're just infusing the oil with flavor","labels":1,"seconds_difference":1179.0,"score_ratio":10.6923076923}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd0l52","c_root_id_B":"icdjxtg","created_at_utc_A":1655232203,"created_at_utc_B":1655240229,"score_A":10,"score_B":278,"human_ref_A":"I'm sure there is a method to it, like in the situation you described the vegetables probably wouldn't impart a whole lot of flavor to the crab legs but the reverse wouldn't be true if you did it in the opposite order.    Food allergies are not unheard of in any part of the world but they are less prevalent in Asia, for reasons that aren't totally understood. But having lived in china I can say it's not a good place to visit if you have a very serious food allergy. Particularly shellfish as shrimp powder is used in nearly everything as a seasoning.","human_ref_B":"Former chef here. All food is cooked in the same fryer unless you have allergies. In a commercial setting you could not replace the oil for different things as it would cost too much and take too long to heat. We had a separate small fryer for gluten free things when needed. I reuse oil myself at home until it starts to turn brown.","labels":0,"seconds_difference":8026.0,"score_ratio":27.8}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icdshtz","c_root_id_B":"icd02b4","created_at_utc_A":1655244091,"created_at_utc_B":1655231990,"score_A":171,"score_B":160,"human_ref_A":"All cuisines that deep fry do this, this isn\u2019t a Chinese thing. You think they\u2019re changing out the oil in the deep fryers at white restaurants 100 times a night?","human_ref_B":"I worked in a fine dining vietnamese restaurant for a while and even there we did this.  We had the woks segregated so there was a fish\/shrimp wok a chicken\/beef wok and a veggie wok.  The oil gets tempered think of like changing oil in your deep fryers you always leave a little in it kinda enhances the flavors.  Also everything in Chinese cuisine is fried in oil and if you just threw it out every time you would be spending insane amounts on cooking oil.","labels":1,"seconds_difference":12101.0,"score_ratio":1.06875}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icdshtz","c_root_id_B":"icd1db9","created_at_utc_A":1655244091,"created_at_utc_B":1655232528,"score_A":171,"score_B":67,"human_ref_A":"All cuisines that deep fry do this, this isn\u2019t a Chinese thing. You think they\u2019re changing out the oil in the deep fryers at white restaurants 100 times a night?","human_ref_B":"Can't speak for the impact on flavor, but food safety in regards to allergies just doesn't exist in Asia.  I'm Indian and the concept of being a vegan or having a peanut allergy is non-existent.  Everything has dairy products and is fried in peanut oil.","labels":1,"seconds_difference":11563.0,"score_ratio":2.552238806}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd9zo5","c_root_id_B":"icdshtz","created_at_utc_A":1655236092,"created_at_utc_B":1655244091,"score_A":54,"score_B":171,"human_ref_A":"There are usually more than one container of oil. Usually the oil used to deep fry seafood is not reused for other kinds of dishes, because the fishy flavor is very dominating. But the oil used to deep fry veggie is perfectly fine for deep frying seafood.  They also don\u2019t reuse oil indefinitely.   And a lot of YouTube videos are filmed at home, so the chef might not really care about allergens anyway.  If you need vegan dishes, you should always confirm with the restaurant. Oyster sauce, chicken bullion powder, and some other sauces all contain animal products.","human_ref_B":"All cuisines that deep fry do this, this isn\u2019t a Chinese thing. You think they\u2019re changing out the oil in the deep fryers at white restaurants 100 times a night?","labels":0,"seconds_difference":7999.0,"score_ratio":3.1666666667}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd1opa","c_root_id_B":"icdshtz","created_at_utc_A":1655232659,"created_at_utc_B":1655244091,"score_A":36,"score_B":171,"human_ref_A":"If you have allergies theyll use fresh oil and a clean wok. I have a mushroom allergy and have seen them do it.","human_ref_B":"All cuisines that deep fry do this, this isn\u2019t a Chinese thing. You think they\u2019re changing out the oil in the deep fryers at white restaurants 100 times a night?","labels":0,"seconds_difference":11432.0,"score_ratio":4.75}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icdshtz","c_root_id_B":"icdh40m","created_at_utc_A":1655244091,"created_at_utc_B":1655239050,"score_A":171,"score_B":26,"human_ref_A":"All cuisines that deep fry do this, this isn\u2019t a Chinese thing. You think they\u2019re changing out the oil in the deep fryers at white restaurants 100 times a night?","human_ref_B":"Yes, it effects the flavor, but in a positive way. You're just infusing the oil with flavor","labels":1,"seconds_difference":5041.0,"score_ratio":6.5769230769}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd0l52","c_root_id_B":"icdshtz","created_at_utc_A":1655232203,"created_at_utc_B":1655244091,"score_A":10,"score_B":171,"human_ref_A":"I'm sure there is a method to it, like in the situation you described the vegetables probably wouldn't impart a whole lot of flavor to the crab legs but the reverse wouldn't be true if you did it in the opposite order.    Food allergies are not unheard of in any part of the world but they are less prevalent in Asia, for reasons that aren't totally understood. But having lived in china I can say it's not a good place to visit if you have a very serious food allergy. Particularly shellfish as shrimp powder is used in nearly everything as a seasoning.","human_ref_B":"All cuisines that deep fry do this, this isn\u2019t a Chinese thing. You think they\u2019re changing out the oil in the deep fryers at white restaurants 100 times a night?","labels":0,"seconds_difference":11888.0,"score_ratio":17.1}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd0l52","c_root_id_B":"icd1db9","created_at_utc_A":1655232203,"created_at_utc_B":1655232528,"score_A":10,"score_B":67,"human_ref_A":"I'm sure there is a method to it, like in the situation you described the vegetables probably wouldn't impart a whole lot of flavor to the crab legs but the reverse wouldn't be true if you did it in the opposite order.    Food allergies are not unheard of in any part of the world but they are less prevalent in Asia, for reasons that aren't totally understood. But having lived in china I can say it's not a good place to visit if you have a very serious food allergy. Particularly shellfish as shrimp powder is used in nearly everything as a seasoning.","human_ref_B":"Can't speak for the impact on flavor, but food safety in regards to allergies just doesn't exist in Asia.  I'm Indian and the concept of being a vegan or having a peanut allergy is non-existent.  Everything has dairy products and is fried in peanut oil.","labels":0,"seconds_difference":325.0,"score_ratio":6.7}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd1opa","c_root_id_B":"icd9zo5","created_at_utc_A":1655232659,"created_at_utc_B":1655236092,"score_A":36,"score_B":54,"human_ref_A":"If you have allergies theyll use fresh oil and a clean wok. I have a mushroom allergy and have seen them do it.","human_ref_B":"There are usually more than one container of oil. Usually the oil used to deep fry seafood is not reused for other kinds of dishes, because the fishy flavor is very dominating. But the oil used to deep fry veggie is perfectly fine for deep frying seafood.  They also don\u2019t reuse oil indefinitely.   And a lot of YouTube videos are filmed at home, so the chef might not really care about allergens anyway.  If you need vegan dishes, you should always confirm with the restaurant. Oyster sauce, chicken bullion powder, and some other sauces all contain animal products.","labels":0,"seconds_difference":3433.0,"score_ratio":1.5}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd9zo5","c_root_id_B":"icd0l52","created_at_utc_A":1655236092,"created_at_utc_B":1655232203,"score_A":54,"score_B":10,"human_ref_A":"There are usually more than one container of oil. Usually the oil used to deep fry seafood is not reused for other kinds of dishes, because the fishy flavor is very dominating. But the oil used to deep fry veggie is perfectly fine for deep frying seafood.  They also don\u2019t reuse oil indefinitely.   And a lot of YouTube videos are filmed at home, so the chef might not really care about allergens anyway.  If you need vegan dishes, you should always confirm with the restaurant. Oyster sauce, chicken bullion powder, and some other sauces all contain animal products.","human_ref_B":"I'm sure there is a method to it, like in the situation you described the vegetables probably wouldn't impart a whole lot of flavor to the crab legs but the reverse wouldn't be true if you did it in the opposite order.    Food allergies are not unheard of in any part of the world but they are less prevalent in Asia, for reasons that aren't totally understood. But having lived in china I can say it's not a good place to visit if you have a very serious food allergy. Particularly shellfish as shrimp powder is used in nearly everything as a seasoning.","labels":1,"seconds_difference":3889.0,"score_ratio":5.4}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd1opa","c_root_id_B":"icd0l52","created_at_utc_A":1655232659,"created_at_utc_B":1655232203,"score_A":36,"score_B":10,"human_ref_A":"If you have allergies theyll use fresh oil and a clean wok. I have a mushroom allergy and have seen them do it.","human_ref_B":"I'm sure there is a method to it, like in the situation you described the vegetables probably wouldn't impart a whole lot of flavor to the crab legs but the reverse wouldn't be true if you did it in the opposite order.    Food allergies are not unheard of in any part of the world but they are less prevalent in Asia, for reasons that aren't totally understood. But having lived in china I can say it's not a good place to visit if you have a very serious food allergy. Particularly shellfish as shrimp powder is used in nearly everything as a seasoning.","labels":1,"seconds_difference":456.0,"score_ratio":3.6}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icd0l52","c_root_id_B":"icdh40m","created_at_utc_A":1655232203,"created_at_utc_B":1655239050,"score_A":10,"score_B":26,"human_ref_A":"I'm sure there is a method to it, like in the situation you described the vegetables probably wouldn't impart a whole lot of flavor to the crab legs but the reverse wouldn't be true if you did it in the opposite order.    Food allergies are not unheard of in any part of the world but they are less prevalent in Asia, for reasons that aren't totally understood. But having lived in china I can say it's not a good place to visit if you have a very serious food allergy. Particularly shellfish as shrimp powder is used in nearly everything as a seasoning.","human_ref_B":"Yes, it effects the flavor, but in a positive way. You're just infusing the oil with flavor","labels":0,"seconds_difference":6847.0,"score_ratio":2.6}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icedlp9","c_root_id_B":"icd0l52","created_at_utc_A":1655254437,"created_at_utc_B":1655232203,"score_A":22,"score_B":10,"human_ref_A":"In a restaurant anything fried is generally done in the same fryer shrimp, fish, fries, onion rings, even bacon when our pre cooked ran out, etc\u2026., then filtered at the end of the night to be reused the next day and the next\u2026.","human_ref_B":"I'm sure there is a method to it, like in the situation you described the vegetables probably wouldn't impart a whole lot of flavor to the crab legs but the reverse wouldn't be true if you did it in the opposite order.    Food allergies are not unheard of in any part of the world but they are less prevalent in Asia, for reasons that aren't totally understood. But having lived in china I can say it's not a good place to visit if you have a very serious food allergy. Particularly shellfish as shrimp powder is used in nearly everything as a seasoning.","labels":1,"seconds_difference":22234.0,"score_ratio":2.2}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"ice3ibx","c_root_id_B":"icedlp9","created_at_utc_A":1655249466,"created_at_utc_B":1655254437,"score_A":6,"score_B":22,"human_ref_A":"Mostly what you are seeing is a flash fry or \"pass through\" which seals a velveting coating made up of corn starch and egg white and some aromatics.  Barely cooking the actual , say beef, in that time. Just flash frying a coating that seals.","human_ref_B":"In a restaurant anything fried is generally done in the same fryer shrimp, fish, fries, onion rings, even bacon when our pre cooked ran out, etc\u2026., then filtered at the end of the night to be reused the next day and the next\u2026.","labels":0,"seconds_difference":4971.0,"score_ratio":3.6666666667}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icelclz","c_root_id_B":"ice3ibx","created_at_utc_A":1655258309,"created_at_utc_B":1655249466,"score_A":7,"score_B":6,"human_ref_A":"Meanwhile I can only assume most fast food places use the same oil for far too long.","human_ref_B":"Mostly what you are seeing is a flash fry or \"pass through\" which seals a velveting coating made up of corn starch and egg white and some aromatics.  Barely cooking the actual , say beef, in that time. Just flash frying a coating that seals.","labels":1,"seconds_difference":8843.0,"score_ratio":1.1666666667}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icfk60s","c_root_id_B":"iceld1w","created_at_utc_A":1655281015,"created_at_utc_B":1655258315,"score_A":5,"score_B":4,"human_ref_A":"It's called flavortown,  most people, presumably you included OP, can never get there, and only a true chef can take you there.  Some other things about flavortown are that gloves are not worn, food dropped on floor is simply thrown in fryer,MSG is put on almost everything, butter is 25% of all ingredients every food item,  and U GUNNA LIKE IT.","human_ref_B":"Cooking oil fries better when it is used a couple times already.  Always save your fry oil, just strain it through coffee filters or paper towels to remove sediment.  When you notice the smell isn't pleasant or its getting a burnt smell or taste, then you swap out for new oil and then fry something like potatoes in it to prime the oil for use later.  You can then use the old oil as a fire starter for camp fires and grills.  You soak some paper towels in the used oil, put it into the wood\/charcoal and light it up.  The oil will wick and burn from the paper towels and slowly ignite the wood\/charcoal.  Not as fast a lighter fluid, but no gas smells on your food and you are using up old oil as a bonus.","labels":1,"seconds_difference":22700.0,"score_ratio":1.25}
{"post_id":"vca8vz","domain":"askculinary_test","upvote_ratio":0.83,"history":"Why does chinese cusine reuse oil so much for different dishes? I've seen plenty of chinese chefs on Youtube deep frying some vegetables for like 5 seconds, only to return said oil in a big pot, and then use the same oil to deep fry some crab legs. Wouldn't this affect the flavor of the dish? Isn't reusing this same oil for vastly different dises an awful practice? Wouldn't people allergic to seafood be unable to eat chinese, even if they were to order veggie stir fries?  ​  Because I even see high end chefs do this. I assumed food fried for so little time wouldn't impart any flavor to th oil, but sometimes they push it and I'm not sure about this assumption in the first place.","c_root_id_A":"icfaw3n","c_root_id_B":"icfk60s","created_at_utc_A":1655273360,"created_at_utc_B":1655281015,"score_A":3,"score_B":5,"human_ref_A":"You should go to any restaurant that has a deep fryer and see how many batch they would fry before they change their oil","human_ref_B":"It's called flavortown,  most people, presumably you included OP, can never get there, and only a true chef can take you there.  Some other things about flavortown are that gloves are not worn, food dropped on floor is simply thrown in fryer,MSG is put on almost everything, butter is 25% of all ingredients every food item,  and U GUNNA LIKE IT.","labels":0,"seconds_difference":7655.0,"score_ratio":1.6666666667}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hl9i4qa","c_root_id_B":"hl9p0ok","created_at_utc_A":1637335428,"created_at_utc_B":1637338223,"score_A":54,"score_B":300,"human_ref_A":"I've done it two days in advance with great results.  However, we love skins in our mashed potatoes, so I just replace the dreadful peeling step with a good scrubbing. Every now and then, I'll peel the potatoes but my family is always disappointed with the lack of skins. They really do add a nice yummy textural chew.","human_ref_B":"In restaurants, we regularly peel and punch fries several days in advance, drain and replace the water once a day. It removes excess starch which results in a fluffier, lighter product.  So no problem with peeling and holding.   But for mashed potatoes, we bake them. Stab a few times, bake until the skin is crisp. Basically releasing as much moisture as possible and then scoop out the insides, process thru a food mill. The less moisture to begin with, the more fat they will absorb.","labels":0,"seconds_difference":2795.0,"score_ratio":5.5555555556}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlap639","c_root_id_B":"hlalq73","created_at_utc_A":1637351984,"created_at_utc_B":1637350694,"score_A":14,"score_B":4,"human_ref_A":"I typically peel and cut my potatoes and put them in heavily salted water and let them sit on the stove ,no heat, for a few hours. When I'm ready to cook I rinse them off  add new water a little salt an boil. Makes the whitest brightest mashed potatoes.","human_ref_B":"My dad always peels and cuts the potatoes A-day before and leaves it in water overnight. Potatoes turn out fabulously.","labels":1,"seconds_difference":1290.0,"score_ratio":3.5}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlap639","c_root_id_B":"hl9zax9","created_at_utc_A":1637351984,"created_at_utc_B":1637342269,"score_A":14,"score_B":3,"human_ref_A":"I typically peel and cut my potatoes and put them in heavily salted water and let them sit on the stove ,no heat, for a few hours. When I'm ready to cook I rinse them off  add new water a little salt an boil. Makes the whitest brightest mashed potatoes.","human_ref_B":"I do 1 day ahead of time. I leave them on the stove submerged in water, a little salt, and lemon juice. I rinse and change the water before bringing to a boil the next day. Soaking them also gets rid of some of the starch and makes them better imo.","labels":1,"seconds_difference":9715.0,"score_ratio":4.6666666667}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlalq73","c_root_id_B":"hlbezoq","created_at_utc_A":1637350694,"created_at_utc_B":1637362295,"score_A":4,"score_B":8,"human_ref_A":"My dad always peels and cuts the potatoes A-day before and leaves it in water overnight. Potatoes turn out fabulously.","human_ref_B":"I boil the potatoes whole with the skin on then let them cool and the peel comes right off (nowadays I use a pressure cooker which makes this quick). No need to use a peeler or chop them beforehand.","labels":0,"seconds_difference":11601.0,"score_ratio":2.0}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hl9zax9","c_root_id_B":"hlbezoq","created_at_utc_A":1637342269,"created_at_utc_B":1637362295,"score_A":3,"score_B":8,"human_ref_A":"I do 1 day ahead of time. I leave them on the stove submerged in water, a little salt, and lemon juice. I rinse and change the water before bringing to a boil the next day. Soaking them also gets rid of some of the starch and makes them better imo.","human_ref_B":"I boil the potatoes whole with the skin on then let them cool and the peel comes right off (nowadays I use a pressure cooker which makes this quick). No need to use a peeler or chop them beforehand.","labels":0,"seconds_difference":20026.0,"score_ratio":2.6666666667}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlbo7p2","c_root_id_B":"hlalq73","created_at_utc_A":1637366201,"created_at_utc_B":1637350694,"score_A":6,"score_B":4,"human_ref_A":"I peel a day ahead and store in water in the fridge, no problems at all.  Another do-ahead if you\u2019re making them for Thanksgiving and need them out of the way: boil them , drain and move them to a *pre-warmed* slow cooker - add your milk\/butter\/cream\/whatever so they don\u2019t dry out, but don\u2019t mash them yet. Keep them on Warm until you are ready for them. Quick mash and you\u2019re done. They\u2019ll hold like this for hours and it\u2019s one less thing to do at the last minute.","human_ref_B":"My dad always peels and cuts the potatoes A-day before and leaves it in water overnight. Potatoes turn out fabulously.","labels":1,"seconds_difference":15507.0,"score_ratio":1.5}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hl9zax9","c_root_id_B":"hlbo7p2","created_at_utc_A":1637342269,"created_at_utc_B":1637366201,"score_A":3,"score_B":6,"human_ref_A":"I do 1 day ahead of time. I leave them on the stove submerged in water, a little salt, and lemon juice. I rinse and change the water before bringing to a boil the next day. Soaking them also gets rid of some of the starch and makes them better imo.","human_ref_B":"I peel a day ahead and store in water in the fridge, no problems at all.  Another do-ahead if you\u2019re making them for Thanksgiving and need them out of the way: boil them , drain and move them to a *pre-warmed* slow cooker - add your milk\/butter\/cream\/whatever so they don\u2019t dry out, but don\u2019t mash them yet. Keep them on Warm until you are ready for them. Quick mash and you\u2019re done. They\u2019ll hold like this for hours and it\u2019s one less thing to do at the last minute.","labels":0,"seconds_difference":23932.0,"score_ratio":2.0}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlbo7p2","c_root_id_B":"hlbj0h0","created_at_utc_A":1637366201,"created_at_utc_B":1637363973,"score_A":6,"score_B":2,"human_ref_A":"I peel a day ahead and store in water in the fridge, no problems at all.  Another do-ahead if you\u2019re making them for Thanksgiving and need them out of the way: boil them , drain and move them to a *pre-warmed* slow cooker - add your milk\/butter\/cream\/whatever so they don\u2019t dry out, but don\u2019t mash them yet. Keep them on Warm until you are ready for them. Quick mash and you\u2019re done. They\u2019ll hold like this for hours and it\u2019s one less thing to do at the last minute.","human_ref_B":"It will be fine. In restaurants, they peel and let sit in water for more than 1 day.","labels":1,"seconds_difference":2228.0,"score_ratio":3.0}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlbo7p2","c_root_id_B":"hlbnmr2","created_at_utc_A":1637366201,"created_at_utc_B":1637365949,"score_A":6,"score_B":2,"human_ref_A":"I peel a day ahead and store in water in the fridge, no problems at all.  Another do-ahead if you\u2019re making them for Thanksgiving and need them out of the way: boil them , drain and move them to a *pre-warmed* slow cooker - add your milk\/butter\/cream\/whatever so they don\u2019t dry out, but don\u2019t mash them yet. Keep them on Warm until you are ready for them. Quick mash and you\u2019re done. They\u2019ll hold like this for hours and it\u2019s one less thing to do at the last minute.","human_ref_B":"well, i intend to have the exact opposite of your question experience this year at thanksgiving.  apparently you can boil your potatoes and then flash-cool them in ice-water and then the skins are supposed to twist off with just your hands.  i'm tired of peeling 10 lbs of potatoes by myself ahead of time.  best of luck.  https:\/\/www.youtube.com\/watch?v=rRwulpQO6b4","labels":1,"seconds_difference":252.0,"score_ratio":3.0}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlclafo","c_root_id_B":"hlalq73","created_at_utc_A":1637382315,"created_at_utc_B":1637350694,"score_A":5,"score_B":4,"human_ref_A":"Not super related to the question lol but I always toss in a few cloves of garlic when boiling the potatoes, then mash them up along with everything else. gives a nice garlic infusion without having to cut up a bunch of garlic cloves.","human_ref_B":"My dad always peels and cuts the potatoes A-day before and leaves it in water overnight. Potatoes turn out fabulously.","labels":1,"seconds_difference":31621.0,"score_ratio":1.25}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlbuswn","c_root_id_B":"hlclafo","created_at_utc_A":1637369140,"created_at_utc_B":1637382315,"score_A":4,"score_B":5,"human_ref_A":"I\u2019ve had success with steaming my potatoes instead of boiled them. That way I can completely avoid the water-logged issue. Then after I make them mashed I put them in a plastic bag and keep them in my sous vide for an hour or so before eating. Perfect temp!","human_ref_B":"Not super related to the question lol but I always toss in a few cloves of garlic when boiling the potatoes, then mash them up along with everything else. gives a nice garlic infusion without having to cut up a bunch of garlic cloves.","labels":0,"seconds_difference":13175.0,"score_ratio":1.25}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlclafo","c_root_id_B":"hl9zax9","created_at_utc_A":1637382315,"created_at_utc_B":1637342269,"score_A":5,"score_B":3,"human_ref_A":"Not super related to the question lol but I always toss in a few cloves of garlic when boiling the potatoes, then mash them up along with everything else. gives a nice garlic infusion without having to cut up a bunch of garlic cloves.","human_ref_B":"I do 1 day ahead of time. I leave them on the stove submerged in water, a little salt, and lemon juice. I rinse and change the water before bringing to a boil the next day. Soaking them also gets rid of some of the starch and makes them better imo.","labels":1,"seconds_difference":40046.0,"score_ratio":1.6666666667}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlclafo","c_root_id_B":"hlbj0h0","created_at_utc_A":1637382315,"created_at_utc_B":1637363973,"score_A":5,"score_B":2,"human_ref_A":"Not super related to the question lol but I always toss in a few cloves of garlic when boiling the potatoes, then mash them up along with everything else. gives a nice garlic infusion without having to cut up a bunch of garlic cloves.","human_ref_B":"It will be fine. In restaurants, they peel and let sit in water for more than 1 day.","labels":1,"seconds_difference":18342.0,"score_ratio":2.5}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlbnmr2","c_root_id_B":"hlclafo","created_at_utc_A":1637365949,"created_at_utc_B":1637382315,"score_A":2,"score_B":5,"human_ref_A":"well, i intend to have the exact opposite of your question experience this year at thanksgiving.  apparently you can boil your potatoes and then flash-cool them in ice-water and then the skins are supposed to twist off with just your hands.  i'm tired of peeling 10 lbs of potatoes by myself ahead of time.  best of luck.  https:\/\/www.youtube.com\/watch?v=rRwulpQO6b4","human_ref_B":"Not super related to the question lol but I always toss in a few cloves of garlic when boiling the potatoes, then mash them up along with everything else. gives a nice garlic infusion without having to cut up a bunch of garlic cloves.","labels":0,"seconds_difference":16366.0,"score_ratio":2.5}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlclafo","c_root_id_B":"hlbpj5a","created_at_utc_A":1637382315,"created_at_utc_B":1637366777,"score_A":5,"score_B":2,"human_ref_A":"Not super related to the question lol but I always toss in a few cloves of garlic when boiling the potatoes, then mash them up along with everything else. gives a nice garlic infusion without having to cut up a bunch of garlic cloves.","human_ref_B":"So long as it is in water, it can last a couple of days. Restaurants do this all the time.","labels":1,"seconds_difference":15538.0,"score_ratio":2.5}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlc5o28","c_root_id_B":"hlclafo","created_at_utc_A":1637374161,"created_at_utc_B":1637382315,"score_A":2,"score_B":5,"human_ref_A":"If it\u2019s fresh unpeeled, putting it into a salt brine will cause nice lactic acid bateria fermentation and you could leave it there for about a month. More if you want some crazy deep flavor.","human_ref_B":"Not super related to the question lol but I always toss in a few cloves of garlic when boiling the potatoes, then mash them up along with everything else. gives a nice garlic infusion without having to cut up a bunch of garlic cloves.","labels":0,"seconds_difference":8154.0,"score_ratio":2.5}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlc9spk","c_root_id_B":"hlclafo","created_at_utc_A":1637376170,"created_at_utc_B":1637382315,"score_A":2,"score_B":5,"human_ref_A":"At my last restaurant we'd do mash 2x\/day. About 20 potatoes. Worked fine, obviously no oxidizing or anything since they went right on the stove.  At home, I've made the potato onion mix for latkes that I used for almost a week. Just changed the water daily and things were also fine.","human_ref_B":"Not super related to the question lol but I always toss in a few cloves of garlic when boiling the potatoes, then mash them up along with everything else. gives a nice garlic infusion without having to cut up a bunch of garlic cloves.","labels":0,"seconds_difference":6145.0,"score_ratio":2.5}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hl9zax9","c_root_id_B":"hlalq73","created_at_utc_A":1637342269,"created_at_utc_B":1637350694,"score_A":3,"score_B":4,"human_ref_A":"I do 1 day ahead of time. I leave them on the stove submerged in water, a little salt, and lemon juice. I rinse and change the water before bringing to a boil the next day. Soaking them also gets rid of some of the starch and makes them better imo.","human_ref_B":"My dad always peels and cuts the potatoes A-day before and leaves it in water overnight. Potatoes turn out fabulously.","labels":0,"seconds_difference":8425.0,"score_ratio":1.3333333333}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hl9zax9","c_root_id_B":"hlbuswn","created_at_utc_A":1637342269,"created_at_utc_B":1637369140,"score_A":3,"score_B":4,"human_ref_A":"I do 1 day ahead of time. I leave them on the stove submerged in water, a little salt, and lemon juice. I rinse and change the water before bringing to a boil the next day. Soaking them also gets rid of some of the starch and makes them better imo.","human_ref_B":"I\u2019ve had success with steaming my potatoes instead of boiled them. That way I can completely avoid the water-logged issue. Then after I make them mashed I put them in a plastic bag and keep them in my sous vide for an hour or so before eating. Perfect temp!","labels":0,"seconds_difference":26871.0,"score_ratio":1.3333333333}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlbuswn","c_root_id_B":"hlbj0h0","created_at_utc_A":1637369140,"created_at_utc_B":1637363973,"score_A":4,"score_B":2,"human_ref_A":"I\u2019ve had success with steaming my potatoes instead of boiled them. That way I can completely avoid the water-logged issue. Then after I make them mashed I put them in a plastic bag and keep them in my sous vide for an hour or so before eating. Perfect temp!","human_ref_B":"It will be fine. In restaurants, they peel and let sit in water for more than 1 day.","labels":1,"seconds_difference":5167.0,"score_ratio":2.0}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlbuswn","c_root_id_B":"hlbnmr2","created_at_utc_A":1637369140,"created_at_utc_B":1637365949,"score_A":4,"score_B":2,"human_ref_A":"I\u2019ve had success with steaming my potatoes instead of boiled them. That way I can completely avoid the water-logged issue. Then after I make them mashed I put them in a plastic bag and keep them in my sous vide for an hour or so before eating. Perfect temp!","human_ref_B":"well, i intend to have the exact opposite of your question experience this year at thanksgiving.  apparently you can boil your potatoes and then flash-cool them in ice-water and then the skins are supposed to twist off with just your hands.  i'm tired of peeling 10 lbs of potatoes by myself ahead of time.  best of luck.  https:\/\/www.youtube.com\/watch?v=rRwulpQO6b4","labels":1,"seconds_difference":3191.0,"score_ratio":2.0}
{"post_id":"qxierj","domain":"askculinary_test","upvote_ratio":0.98,"history":"How far in advance can I peel potatoes and let them sit in cold water in the refrigerator before I boil them to make mashed potatoes? Will it negatively impact the quality of the mashed potatoes if I peel them and let them sit in water one day in advance of cooking them? If so how long in advance is peeling acceptable?","c_root_id_A":"hlbuswn","c_root_id_B":"hlbpj5a","created_at_utc_A":1637369140,"created_at_utc_B":1637366777,"score_A":4,"score_B":2,"human_ref_A":"I\u2019ve had success with steaming my potatoes instead of boiled them. That way I can completely avoid the water-logged issue. Then after I make them mashed I put them in a plastic bag and keep them in my sous vide for an hour or so before eating. Perfect temp!","human_ref_B":"So long as it is in water, it can last a couple of days. Restaurants do this all the time.","labels":1,"seconds_difference":2363.0,"score_ratio":2.0}
{"post_id":"vy7lnu","domain":"askculinary_test","upvote_ratio":0.73,"history":"Why does my lobster taste fishy? I have eaten lobster twice. The first time was at a restaurant; the lobster was frozen and cooked in the smoker. It was a drastic improvement over shrimp and noticeably sweeter with no fishy taste at all.  I recently bought a live lobster, dispatched it and then immediately boiled for 10 minutes in salted water (a teaspoon for every quart). It was more tender than the one from the restaurant but was less sweet with a noticeable fishy taste. The two lobster were approximately of the same  size.  The only thing that I may have done wrong is that I used a heaping teaspoon of salt per quart. Note: in the restaurant the lobster was served whole and I was the one who extracted the meat out of the shell, so I ruled out the possibility that the restaurant had any impact on the taste of the lobster other than the smoking.  What did I do wrong? Is it due to the lobsters' variety?","c_root_id_A":"ig1bxvl","c_root_id_B":"ig14jj9","created_at_utc_A":1657743261,"created_at_utc_B":1657740385,"score_A":16,"score_B":6,"human_ref_A":"For a Maine lobster, I would recommend that you steam it, not boil it. You only need a tiny bit of water in the pot because as they steam, they release more liquid and you\u2019ll end up with more than you started with.  By steaming, you don\u2019t extract flavor out of the lobster and into the water (that you\u2019ll likely pour down the drain).  When friends and family visit me in Maine, I often steam a big pot of lobsters (my pot can hold 12-15 of them) in just one bottle of beer. The beer really doesn\u2019t do anything for the flavor since it\u2019s steaming, but for the visitors, it\u2019s part of the show!  Save the shells, and boil those in water later to create a lobster broth that you can use to make chowder\u2026or if you like Chinese hotpot, makes a great base for hotpot.","human_ref_B":"i find a big difference between cold water lobster and warm water lobster... cold water is much sweeter","labels":1,"seconds_difference":2876.0,"score_ratio":2.6666666667}
{"post_id":"vy7lnu","domain":"askculinary_test","upvote_ratio":0.73,"history":"Why does my lobster taste fishy? I have eaten lobster twice. The first time was at a restaurant; the lobster was frozen and cooked in the smoker. It was a drastic improvement over shrimp and noticeably sweeter with no fishy taste at all.  I recently bought a live lobster, dispatched it and then immediately boiled for 10 minutes in salted water (a teaspoon for every quart). It was more tender than the one from the restaurant but was less sweet with a noticeable fishy taste. The two lobster were approximately of the same  size.  The only thing that I may have done wrong is that I used a heaping teaspoon of salt per quart. Note: in the restaurant the lobster was served whole and I was the one who extracted the meat out of the shell, so I ruled out the possibility that the restaurant had any impact on the taste of the lobster other than the smoking.  What did I do wrong? Is it due to the lobsters' variety?","c_root_id_A":"ig122v0","c_root_id_B":"ig1bxvl","created_at_utc_A":1657739439,"created_at_utc_B":1657743261,"score_A":2,"score_B":16,"human_ref_A":"Smoking a lobster will totally change it's outcome. Possibly you just haven't had non smoked before and you aren't used to it.   Or possibly you needed to clean it better.","human_ref_B":"For a Maine lobster, I would recommend that you steam it, not boil it. You only need a tiny bit of water in the pot because as they steam, they release more liquid and you\u2019ll end up with more than you started with.  By steaming, you don\u2019t extract flavor out of the lobster and into the water (that you\u2019ll likely pour down the drain).  When friends and family visit me in Maine, I often steam a big pot of lobsters (my pot can hold 12-15 of them) in just one bottle of beer. The beer really doesn\u2019t do anything for the flavor since it\u2019s steaming, but for the visitors, it\u2019s part of the show!  Save the shells, and boil those in water later to create a lobster broth that you can use to make chowder\u2026or if you like Chinese hotpot, makes a great base for hotpot.","labels":0,"seconds_difference":3822.0,"score_ratio":8.0}
{"post_id":"vy7lnu","domain":"askculinary_test","upvote_ratio":0.73,"history":"Why does my lobster taste fishy? I have eaten lobster twice. The first time was at a restaurant; the lobster was frozen and cooked in the smoker. It was a drastic improvement over shrimp and noticeably sweeter with no fishy taste at all.  I recently bought a live lobster, dispatched it and then immediately boiled for 10 minutes in salted water (a teaspoon for every quart). It was more tender than the one from the restaurant but was less sweet with a noticeable fishy taste. The two lobster were approximately of the same  size.  The only thing that I may have done wrong is that I used a heaping teaspoon of salt per quart. Note: in the restaurant the lobster was served whole and I was the one who extracted the meat out of the shell, so I ruled out the possibility that the restaurant had any impact on the taste of the lobster other than the smoking.  What did I do wrong? Is it due to the lobsters' variety?","c_root_id_A":"ig14jj9","c_root_id_B":"ig122v0","created_at_utc_A":1657740385,"created_at_utc_B":1657739439,"score_A":6,"score_B":2,"human_ref_A":"i find a big difference between cold water lobster and warm water lobster... cold water is much sweeter","human_ref_B":"Smoking a lobster will totally change it's outcome. Possibly you just haven't had non smoked before and you aren't used to it.   Or possibly you needed to clean it better.","labels":1,"seconds_difference":946.0,"score_ratio":3.0}
{"post_id":"vy7lnu","domain":"askculinary_test","upvote_ratio":0.73,"history":"Why does my lobster taste fishy? I have eaten lobster twice. The first time was at a restaurant; the lobster was frozen and cooked in the smoker. It was a drastic improvement over shrimp and noticeably sweeter with no fishy taste at all.  I recently bought a live lobster, dispatched it and then immediately boiled for 10 minutes in salted water (a teaspoon for every quart). It was more tender than the one from the restaurant but was less sweet with a noticeable fishy taste. The two lobster were approximately of the same  size.  The only thing that I may have done wrong is that I used a heaping teaspoon of salt per quart. Note: in the restaurant the lobster was served whole and I was the one who extracted the meat out of the shell, so I ruled out the possibility that the restaurant had any impact on the taste of the lobster other than the smoking.  What did I do wrong? Is it due to the lobsters' variety?","c_root_id_A":"ig122v0","c_root_id_B":"ig1pnu8","created_at_utc_A":1657739439,"created_at_utc_B":1657748706,"score_A":2,"score_B":3,"human_ref_A":"Smoking a lobster will totally change it's outcome. Possibly you just haven't had non smoked before and you aren't used to it.   Or possibly you needed to clean it better.","human_ref_B":"Assuming you're in the Northern Hemisphere, this is summer time, which is lobsters' molting and mating season.  At my family table we only eat shellfish in months with an R in them - which excludes May through August.  The explanation Grandma gave was that they don't taste right once the water warms up, and indeed I've noticed that they are fishier and the flesh is less firm.","labels":0,"seconds_difference":9267.0,"score_ratio":1.5}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8umulw","c_root_id_B":"h8v3464","created_at_utc_A":1628899383,"created_at_utc_B":1628907419,"score_A":22,"score_B":149,"human_ref_A":"Sounds like the technique is the same as the way the duck skin is done in this video (obviously that setup is not applicable to skin-on fish). The oil must be very, very hot - I would think 220C or more - and the skin should be thoroughly dried beforehand.","human_ref_B":"from the jungsik boys themselves  as they say, google is your friend.","labels":0,"seconds_difference":8036.0,"score_ratio":6.7727272727}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8v3464","c_root_id_B":"h8um6ja","created_at_utc_A":1628907419,"created_at_utc_B":1628899059,"score_A":149,"score_B":4,"human_ref_A":"from the jungsik boys themselves  as they say, google is your friend.","human_ref_B":"Not a professional, but I believe this is done in a hot skillet while pan-frying, and you are constantly spooning the hot oil already in the pan on top of the fish... I'm pretty sure it's a classical French technique, with a fancy name to go with it.  So you don't actually need a ton of oil for it, just enough so that if you tilt the skillet slightly you enough of a pool that you can use a spoon.  You'll probably have trouble doing this on an electric range...","labels":1,"seconds_difference":8360.0,"score_ratio":37.25}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8v3464","c_root_id_B":"h8umbbl","created_at_utc_A":1628907419,"created_at_utc_B":1628899125,"score_A":149,"score_B":3,"human_ref_A":"from the jungsik boys themselves  as they say, google is your friend.","human_ref_B":"It might be cooled down and dried out in a refrigerator (walk in) after being steamed to let the skin be able to crisp up","labels":1,"seconds_difference":8294.0,"score_ratio":49.6666666667}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8vb9hq","c_root_id_B":"h8umulw","created_at_utc_A":1628911562,"created_at_utc_B":1628899383,"score_A":30,"score_B":22,"human_ref_A":"You must have scale-on snapper.  Most grocery stores will sell you fish that has already been scaled.  If you want it to be the way jungsik does it you have to have the scales on, as those are the part that stand up and become crispy.  It is a very different texture to your standard crispy skin.  ​  Then you want to make sure the skin\/scales is as dry as possible.  The reason they pre-cook the fish (which is not necessary but can have a good effect on the crispiness) is that like other proteins, when fish cooks it gives off moisture, and that moisture will ruin the crispiness of the skin\/scales.  So you precook the fish and then chill it and dry the skin\/scales as best as you can (in the fridge for hours is very helpful).  Then you pour the ripping hot oil (probably around 350-400F) over the top to fry the scales.  Do it in a couple pours, not all at once, to give the scales time to give off steam and then get \"re-fried\" if you will to drive off moisture and get them really crispy.  ​  The alternative method that doesn't involve pre-cooking is pan searing it the way you normally would a crispy-skinned fish, so skin side down in a ripping hot pan with oil.  Then when you start to get some color you would flip it and baste the scales with the very hot oil.","human_ref_B":"Sounds like the technique is the same as the way the duck skin is done in this video (obviously that setup is not applicable to skin-on fish). The oil must be very, very hot - I would think 220C or more - and the skin should be thoroughly dried beforehand.","labels":1,"seconds_difference":12179.0,"score_ratio":1.3636363636}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8um6ja","c_root_id_B":"h8vb9hq","created_at_utc_A":1628899059,"created_at_utc_B":1628911562,"score_A":4,"score_B":30,"human_ref_A":"Not a professional, but I believe this is done in a hot skillet while pan-frying, and you are constantly spooning the hot oil already in the pan on top of the fish... I'm pretty sure it's a classical French technique, with a fancy name to go with it.  So you don't actually need a ton of oil for it, just enough so that if you tilt the skillet slightly you enough of a pool that you can use a spoon.  You'll probably have trouble doing this on an electric range...","human_ref_B":"You must have scale-on snapper.  Most grocery stores will sell you fish that has already been scaled.  If you want it to be the way jungsik does it you have to have the scales on, as those are the part that stand up and become crispy.  It is a very different texture to your standard crispy skin.  ​  Then you want to make sure the skin\/scales is as dry as possible.  The reason they pre-cook the fish (which is not necessary but can have a good effect on the crispiness) is that like other proteins, when fish cooks it gives off moisture, and that moisture will ruin the crispiness of the skin\/scales.  So you precook the fish and then chill it and dry the skin\/scales as best as you can (in the fridge for hours is very helpful).  Then you pour the ripping hot oil (probably around 350-400F) over the top to fry the scales.  Do it in a couple pours, not all at once, to give the scales time to give off steam and then get \"re-fried\" if you will to drive off moisture and get them really crispy.  ​  The alternative method that doesn't involve pre-cooking is pan searing it the way you normally would a crispy-skinned fish, so skin side down in a ripping hot pan with oil.  Then when you start to get some color you would flip it and baste the scales with the very hot oil.","labels":0,"seconds_difference":12503.0,"score_ratio":7.5}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8vb9hq","c_root_id_B":"h8umbbl","created_at_utc_A":1628911562,"created_at_utc_B":1628899125,"score_A":30,"score_B":3,"human_ref_A":"You must have scale-on snapper.  Most grocery stores will sell you fish that has already been scaled.  If you want it to be the way jungsik does it you have to have the scales on, as those are the part that stand up and become crispy.  It is a very different texture to your standard crispy skin.  ​  Then you want to make sure the skin\/scales is as dry as possible.  The reason they pre-cook the fish (which is not necessary but can have a good effect on the crispiness) is that like other proteins, when fish cooks it gives off moisture, and that moisture will ruin the crispiness of the skin\/scales.  So you precook the fish and then chill it and dry the skin\/scales as best as you can (in the fridge for hours is very helpful).  Then you pour the ripping hot oil (probably around 350-400F) over the top to fry the scales.  Do it in a couple pours, not all at once, to give the scales time to give off steam and then get \"re-fried\" if you will to drive off moisture and get them really crispy.  ​  The alternative method that doesn't involve pre-cooking is pan searing it the way you normally would a crispy-skinned fish, so skin side down in a ripping hot pan with oil.  Then when you start to get some color you would flip it and baste the scales with the very hot oil.","human_ref_B":"It might be cooled down and dried out in a refrigerator (walk in) after being steamed to let the skin be able to crisp up","labels":1,"seconds_difference":12437.0,"score_ratio":10.0}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8umulw","c_root_id_B":"h8um6ja","created_at_utc_A":1628899383,"created_at_utc_B":1628899059,"score_A":22,"score_B":4,"human_ref_A":"Sounds like the technique is the same as the way the duck skin is done in this video (obviously that setup is not applicable to skin-on fish). The oil must be very, very hot - I would think 220C or more - and the skin should be thoroughly dried beforehand.","human_ref_B":"Not a professional, but I believe this is done in a hot skillet while pan-frying, and you are constantly spooning the hot oil already in the pan on top of the fish... I'm pretty sure it's a classical French technique, with a fancy name to go with it.  So you don't actually need a ton of oil for it, just enough so that if you tilt the skillet slightly you enough of a pool that you can use a spoon.  You'll probably have trouble doing this on an electric range...","labels":1,"seconds_difference":324.0,"score_ratio":5.5}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8umbbl","c_root_id_B":"h8umulw","created_at_utc_A":1628899125,"created_at_utc_B":1628899383,"score_A":3,"score_B":22,"human_ref_A":"It might be cooled down and dried out in a refrigerator (walk in) after being steamed to let the skin be able to crisp up","human_ref_B":"Sounds like the technique is the same as the way the duck skin is done in this video (obviously that setup is not applicable to skin-on fish). The oil must be very, very hot - I would think 220C or more - and the skin should be thoroughly dried beforehand.","labels":0,"seconds_difference":258.0,"score_ratio":7.3333333333}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8vs6jj","c_root_id_B":"h8vxt1a","created_at_utc_A":1628922301,"created_at_utc_B":1628926768,"score_A":5,"score_B":7,"human_ref_A":"There's a video of them preparing it on YouTube I'll try find the link, but they ladle super hot oil over it a couple times after steaming. Actually I got the link here you go :) https:\/\/youtu.be\/4mDm4g2E5qA I hope this helps.","human_ref_B":"I have a nagging suspicion that that's not the real secret. I suspect they scald the skin and pat it dry before doing the oil trick.  Scalding the skin of chicken with boiling water causes it to get super crispy when you sear the skin later, even if you cook the chicken sous-vide. See this:  https:\/\/www.youtube.com\/watch?v=m4u8mFnPBD0&t=36s  Pouring hot oil on the skin amounts to the searing step, but scalding the skin ahead of time would pre-rupture the fat vesicles in the fat tissue under the skin, and enable the searing to actually render it out and get it crispy.  If the fish is first steamed, be sure to pat that skin super dry before doing the hot oil step.","labels":0,"seconds_difference":4467.0,"score_ratio":1.4}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8vxt1a","c_root_id_B":"h8um6ja","created_at_utc_A":1628926768,"created_at_utc_B":1628899059,"score_A":7,"score_B":4,"human_ref_A":"I have a nagging suspicion that that's not the real secret. I suspect they scald the skin and pat it dry before doing the oil trick.  Scalding the skin of chicken with boiling water causes it to get super crispy when you sear the skin later, even if you cook the chicken sous-vide. See this:  https:\/\/www.youtube.com\/watch?v=m4u8mFnPBD0&t=36s  Pouring hot oil on the skin amounts to the searing step, but scalding the skin ahead of time would pre-rupture the fat vesicles in the fat tissue under the skin, and enable the searing to actually render it out and get it crispy.  If the fish is first steamed, be sure to pat that skin super dry before doing the hot oil step.","human_ref_B":"Not a professional, but I believe this is done in a hot skillet while pan-frying, and you are constantly spooning the hot oil already in the pan on top of the fish... I'm pretty sure it's a classical French technique, with a fancy name to go with it.  So you don't actually need a ton of oil for it, just enough so that if you tilt the skillet slightly you enough of a pool that you can use a spoon.  You'll probably have trouble doing this on an electric range...","labels":1,"seconds_difference":27709.0,"score_ratio":1.75}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8vxt1a","c_root_id_B":"h8umbbl","created_at_utc_A":1628926768,"created_at_utc_B":1628899125,"score_A":7,"score_B":3,"human_ref_A":"I have a nagging suspicion that that's not the real secret. I suspect they scald the skin and pat it dry before doing the oil trick.  Scalding the skin of chicken with boiling water causes it to get super crispy when you sear the skin later, even if you cook the chicken sous-vide. See this:  https:\/\/www.youtube.com\/watch?v=m4u8mFnPBD0&t=36s  Pouring hot oil on the skin amounts to the searing step, but scalding the skin ahead of time would pre-rupture the fat vesicles in the fat tissue under the skin, and enable the searing to actually render it out and get it crispy.  If the fish is first steamed, be sure to pat that skin super dry before doing the hot oil step.","human_ref_B":"It might be cooled down and dried out in a refrigerator (walk in) after being steamed to let the skin be able to crisp up","labels":1,"seconds_difference":27643.0,"score_ratio":2.3333333333}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8vs6jj","c_root_id_B":"h8um6ja","created_at_utc_A":1628922301,"created_at_utc_B":1628899059,"score_A":5,"score_B":4,"human_ref_A":"There's a video of them preparing it on YouTube I'll try find the link, but they ladle super hot oil over it a couple times after steaming. Actually I got the link here you go :) https:\/\/youtu.be\/4mDm4g2E5qA I hope this helps.","human_ref_B":"Not a professional, but I believe this is done in a hot skillet while pan-frying, and you are constantly spooning the hot oil already in the pan on top of the fish... I'm pretty sure it's a classical French technique, with a fancy name to go with it.  So you don't actually need a ton of oil for it, just enough so that if you tilt the skillet slightly you enough of a pool that you can use a spoon.  You'll probably have trouble doing this on an electric range...","labels":1,"seconds_difference":23242.0,"score_ratio":1.25}
{"post_id":"p3wxi2","domain":"askculinary_test","upvote_ratio":0.93,"history":"Crispy skin on red snapper? Recreating Michelin Star restaurant recipe. Hi all! I recently went to an amazing Korean fusion restaurant in New York called Jungsik. My boyfriend and I decided to try to chefs tasting menu which was amazing! The star of the show and their signature dish was a delicious snapper which an exceptional crispy skin on top. Our waiter overheard us raving about the crispness of the skin on the snapper and shared with us that they achieve this by pouring hot oil over the skin.  Fast forward to today I found myself trying to recreate that cooking technique but failed unfortunately. I didn\u2019t follow any recipe as I couldn\u2019t find one, I just winged it. I googled across the board and could not find any recommendations on how to crisp up fish skin on a fish that has already been steamed and cooked. Can anyone offer any tips, trick or suggestions on how I could accomplish this delicious crispy skin on snapper? Thank you!   The attached link is of the fish from the restaurant and an excerpt from their Instagram about the dish :)   https:\/\/imgur.com\/a\/9FODOo2","c_root_id_A":"h8vs6jj","c_root_id_B":"h8umbbl","created_at_utc_A":1628922301,"created_at_utc_B":1628899125,"score_A":5,"score_B":3,"human_ref_A":"There's a video of them preparing it on YouTube I'll try find the link, but they ladle super hot oil over it a couple times after steaming. Actually I got the link here you go :) https:\/\/youtu.be\/4mDm4g2E5qA I hope this helps.","human_ref_B":"It might be cooled down and dried out in a refrigerator (walk in) after being steamed to let the skin be able to crisp up","labels":1,"seconds_difference":23176.0,"score_ratio":1.6666666667}
{"post_id":"sqrsz0","domain":"askculinary_test","upvote_ratio":0.87,"history":"Why did my Lodge cast iron pan break? Basically the text. Not sure if this image comes through:  https:\/\/imgur.com\/gallery\/OE0boo9 It should show a very clean break between the handle and the pan.  My son made a pan pizza using a hybrid version of u\/J_Kenji_Lopez-Alt and Gordon Ramsey's recipes. When I went to take it out of the oven (about 220C, convection) I had the pan about a meter out of the oven when the pan just snapped clean off from the handle and fell (burning me in the process, btw).  I just want to know how this is physical possible! How? It was about 20-25 year old and saw regular use, if that makes any difference.  ^(Also, if anyone has any recommendations for a good cast iron pan in Europe, that would be helpful.)","c_root_id_A":"hwn7z30","c_root_id_B":"hwn89ky","created_at_utc_A":1644673758,"created_at_utc_B":1644673902,"score_A":53,"score_B":238,"human_ref_A":"Cast iron is not as indestructible as people think. It\u2019s a very brittle material. It\u2019s rare, but sometimes shit just happens.","human_ref_B":"Freak accident. There was a minute crack in the metal crystal structure at the handle. After years of expansion and contraction it just broke. It happens occasionally. Contact Lodge in a non-threatening email and ask them if they will replace it. Refer them to this forum.","labels":0,"seconds_difference":144.0,"score_ratio":4.4905660377}
{"post_id":"sqrsz0","domain":"askculinary_test","upvote_ratio":0.87,"history":"Why did my Lodge cast iron pan break? Basically the text. Not sure if this image comes through:  https:\/\/imgur.com\/gallery\/OE0boo9 It should show a very clean break between the handle and the pan.  My son made a pan pizza using a hybrid version of u\/J_Kenji_Lopez-Alt and Gordon Ramsey's recipes. When I went to take it out of the oven (about 220C, convection) I had the pan about a meter out of the oven when the pan just snapped clean off from the handle and fell (burning me in the process, btw).  I just want to know how this is physical possible! How? It was about 20-25 year old and saw regular use, if that makes any difference.  ^(Also, if anyone has any recommendations for a good cast iron pan in Europe, that would be helpful.)","c_root_id_A":"hwoqg8m","c_root_id_B":"hwqx540","created_at_utc_A":1644696586,"created_at_utc_B":1644733101,"score_A":7,"score_B":8,"human_ref_A":"Very likely it got dropped on the handle recently and there was a slight crack but not enough to break until it was hot and under more weight. Getting dropped on the handle is the one destructable thing for these pans.","human_ref_B":"I will take this as a sign that I should not collaborate with Gordon Ramsay ever again.","labels":0,"seconds_difference":36515.0,"score_ratio":1.1428571429}
{"post_id":"sqrsz0","domain":"askculinary_test","upvote_ratio":0.87,"history":"Why did my Lodge cast iron pan break? Basically the text. Not sure if this image comes through:  https:\/\/imgur.com\/gallery\/OE0boo9 It should show a very clean break between the handle and the pan.  My son made a pan pizza using a hybrid version of u\/J_Kenji_Lopez-Alt and Gordon Ramsey's recipes. When I went to take it out of the oven (about 220C, convection) I had the pan about a meter out of the oven when the pan just snapped clean off from the handle and fell (burning me in the process, btw).  I just want to know how this is physical possible! How? It was about 20-25 year old and saw regular use, if that makes any difference.  ^(Also, if anyone has any recommendations for a good cast iron pan in Europe, that would be helpful.)","c_root_id_A":"hwpbwul","c_root_id_B":"hwqx540","created_at_utc_A":1644705352,"created_at_utc_B":1644733101,"score_A":5,"score_B":8,"human_ref_A":"Your energy was bad, you need some moon crystals.","human_ref_B":"I will take this as a sign that I should not collaborate with Gordon Ramsay ever again.","labels":0,"seconds_difference":27749.0,"score_ratio":1.6}
{"post_id":"sqrsz0","domain":"askculinary_test","upvote_ratio":0.87,"history":"Why did my Lodge cast iron pan break? Basically the text. Not sure if this image comes through:  https:\/\/imgur.com\/gallery\/OE0boo9 It should show a very clean break between the handle and the pan.  My son made a pan pizza using a hybrid version of u\/J_Kenji_Lopez-Alt and Gordon Ramsey's recipes. When I went to take it out of the oven (about 220C, convection) I had the pan about a meter out of the oven when the pan just snapped clean off from the handle and fell (burning me in the process, btw).  I just want to know how this is physical possible! How? It was about 20-25 year old and saw regular use, if that makes any difference.  ^(Also, if anyone has any recommendations for a good cast iron pan in Europe, that would be helpful.)","c_root_id_A":"hwqx540","c_root_id_B":"hwobwd3","created_at_utc_A":1644733101,"created_at_utc_B":1644690634,"score_A":8,"score_B":4,"human_ref_A":"I will take this as a sign that I should not collaborate with Gordon Ramsay ever again.","human_ref_B":"I'm still using the Lodge cast iron pan I bought almost 50 years ago, as well as my grandmother's 2 pans that are more than 100 years old. So I'd say it's unusual for one to break like that.","labels":1,"seconds_difference":42467.0,"score_ratio":2.0}
{"post_id":"sqrsz0","domain":"askculinary_test","upvote_ratio":0.87,"history":"Why did my Lodge cast iron pan break? Basically the text. Not sure if this image comes through:  https:\/\/imgur.com\/gallery\/OE0boo9 It should show a very clean break between the handle and the pan.  My son made a pan pizza using a hybrid version of u\/J_Kenji_Lopez-Alt and Gordon Ramsey's recipes. When I went to take it out of the oven (about 220C, convection) I had the pan about a meter out of the oven when the pan just snapped clean off from the handle and fell (burning me in the process, btw).  I just want to know how this is physical possible! How? It was about 20-25 year old and saw regular use, if that makes any difference.  ^(Also, if anyone has any recommendations for a good cast iron pan in Europe, that would be helpful.)","c_root_id_A":"hwqpslg","c_root_id_B":"hwqx540","created_at_utc_A":1644728746,"created_at_utc_B":1644733101,"score_A":4,"score_B":8,"human_ref_A":"Many good suggestions on here already, but also if you frequently run it under cold water when it is super hot, it can cause the cast iron to become brittle and more susceptible to this type of breakage","human_ref_B":"I will take this as a sign that I should not collaborate with Gordon Ramsay ever again.","labels":0,"seconds_difference":4355.0,"score_ratio":2.0}
{"post_id":"sqrsz0","domain":"askculinary_test","upvote_ratio":0.87,"history":"Why did my Lodge cast iron pan break? Basically the text. Not sure if this image comes through:  https:\/\/imgur.com\/gallery\/OE0boo9 It should show a very clean break between the handle and the pan.  My son made a pan pizza using a hybrid version of u\/J_Kenji_Lopez-Alt and Gordon Ramsey's recipes. When I went to take it out of the oven (about 220C, convection) I had the pan about a meter out of the oven when the pan just snapped clean off from the handle and fell (burning me in the process, btw).  I just want to know how this is physical possible! How? It was about 20-25 year old and saw regular use, if that makes any difference.  ^(Also, if anyone has any recommendations for a good cast iron pan in Europe, that would be helpful.)","c_root_id_A":"hwoqg8m","c_root_id_B":"hwobwd3","created_at_utc_A":1644696586,"created_at_utc_B":1644690634,"score_A":7,"score_B":4,"human_ref_A":"Very likely it got dropped on the handle recently and there was a slight crack but not enough to break until it was hot and under more weight. Getting dropped on the handle is the one destructable thing for these pans.","human_ref_B":"I'm still using the Lodge cast iron pan I bought almost 50 years ago, as well as my grandmother's 2 pans that are more than 100 years old. So I'd say it's unusual for one to break like that.","labels":1,"seconds_difference":5952.0,"score_ratio":1.75}
{"post_id":"sqrsz0","domain":"askculinary_test","upvote_ratio":0.87,"history":"Why did my Lodge cast iron pan break? Basically the text. Not sure if this image comes through:  https:\/\/imgur.com\/gallery\/OE0boo9 It should show a very clean break between the handle and the pan.  My son made a pan pizza using a hybrid version of u\/J_Kenji_Lopez-Alt and Gordon Ramsey's recipes. When I went to take it out of the oven (about 220C, convection) I had the pan about a meter out of the oven when the pan just snapped clean off from the handle and fell (burning me in the process, btw).  I just want to know how this is physical possible! How? It was about 20-25 year old and saw regular use, if that makes any difference.  ^(Also, if anyone has any recommendations for a good cast iron pan in Europe, that would be helpful.)","c_root_id_A":"hwpbwul","c_root_id_B":"hwobwd3","created_at_utc_A":1644705352,"created_at_utc_B":1644690634,"score_A":5,"score_B":4,"human_ref_A":"Your energy was bad, you need some moon crystals.","human_ref_B":"I'm still using the Lodge cast iron pan I bought almost 50 years ago, as well as my grandmother's 2 pans that are more than 100 years old. So I'd say it's unusual for one to break like that.","labels":1,"seconds_difference":14718.0,"score_ratio":1.25}
{"post_id":"4fyh59","domain":"askculinary_test","upvote_ratio":1.0,"history":"Recipes that ask you to slowly drizzle in olive oil... Hi guys,  I'm trying to expand my repertoire of sauces at the moment in order to spice up my cooking a bit, but I'm a little useless at emulsions.  Been trying and failing to make mayonnaise a few times, but now I want to try a vinaigrette.  Both of those ask you to drizzle olive oil in slowly, whisking as you go.  My question, as someone who's quite poorly co-ordinated and finds whisking quickly while pouring slowly to be quite a difficult thing to do, is whether recipes like that are forgiving if you whisk constantly while putting in a couple of drops, then coming off the pour, whisking until mixed, then adding some more until done.  Does the stream of olive oil need to be slow and constant, or can I just put in drops at at a time, stop, then add some more?    Thanks!","c_root_id_A":"d2d0vir","c_root_id_B":"d2d4d9b","created_at_utc_A":1461332426,"created_at_utc_B":1461337562,"score_A":7,"score_B":12,"human_ref_A":"It is perfectly fine to put in a few drops at a time and then whisk.","human_ref_B":"In addition to it being totally OK to drip in oil a little at a time (instead of continuously), you might also try putting your oil in a squeeze bottle which allows you to easily direct and control your oil input when making things like emulsions and vinaigrettes.","labels":0,"seconds_difference":5136.0,"score_ratio":1.7142857143}
{"post_id":"2fqfmm","domain":"askculinary_test","upvote_ratio":0.79,"history":"When browning ground beef\/taco meat, it seems to always be really dry, is this a heat problem or a time problem? A few questions, first, the meat always seems to dry out, maybe because we smash it to tiny pieces taco bell style(not intentional, but we are trying to cook the pink out). Any ideas why this is happening? Is the heat too high? I typically cook on medium heat.   Am I supposed to literally brown the meat? Like mallard reaction? This means only 1 flip?  Anyone else got tips for awesome taco meat?","c_root_id_A":"ckbwhq6","c_root_id_B":"ckbukx4","created_at_utc_A":1410124651,"created_at_utc_B":1410121021,"score_A":11,"score_B":3,"human_ref_A":"More fat, and add water with the seasoning.","human_ref_B":"Fat percentage problem, most likely, unless you are cooking it for a very long time to try and get every little piece brown all over. You can't get each tiny piece 100% brown without it being dry, even if fatty.  My technique with browning ground meat is to get the highest fat % I can, very hot pan, oil, break it up with my hands, dump it in, no stirring, and out again. Pieces are intensely brown on one side and not brown on the other.","labels":1,"seconds_difference":3630.0,"score_ratio":3.6666666667}
{"post_id":"2fqfmm","domain":"askculinary_test","upvote_ratio":0.79,"history":"When browning ground beef\/taco meat, it seems to always be really dry, is this a heat problem or a time problem? A few questions, first, the meat always seems to dry out, maybe because we smash it to tiny pieces taco bell style(not intentional, but we are trying to cook the pink out). Any ideas why this is happening? Is the heat too high? I typically cook on medium heat.   Am I supposed to literally brown the meat? Like mallard reaction? This means only 1 flip?  Anyone else got tips for awesome taco meat?","c_root_id_A":"ckbwhq6","c_root_id_B":"ckbrqix","created_at_utc_A":1410124651,"created_at_utc_B":1410115732,"score_A":11,"score_B":2,"human_ref_A":"More fat, and add water with the seasoning.","human_ref_B":"Buy ground beef with a higher fat content.","labels":1,"seconds_difference":8919.0,"score_ratio":5.5}
{"post_id":"2fqfmm","domain":"askculinary_test","upvote_ratio":0.79,"history":"When browning ground beef\/taco meat, it seems to always be really dry, is this a heat problem or a time problem? A few questions, first, the meat always seems to dry out, maybe because we smash it to tiny pieces taco bell style(not intentional, but we are trying to cook the pink out). Any ideas why this is happening? Is the heat too high? I typically cook on medium heat.   Am I supposed to literally brown the meat? Like mallard reaction? This means only 1 flip?  Anyone else got tips for awesome taco meat?","c_root_id_A":"ckbukx4","c_root_id_B":"ckc0j28","created_at_utc_A":1410121021,"created_at_utc_B":1410133246,"score_A":3,"score_B":8,"human_ref_A":"Fat percentage problem, most likely, unless you are cooking it for a very long time to try and get every little piece brown all over. You can't get each tiny piece 100% brown without it being dry, even if fatty.  My technique with browning ground meat is to get the highest fat % I can, very hot pan, oil, break it up with my hands, dump it in, no stirring, and out again. Pieces are intensely brown on one side and not brown on the other.","human_ref_B":"This is how we do it:  1. Let pan get hot.  2. Add a little oil.  3. Put the meat, push it down.  4. Don't move it until it's brown from one side.  5. Stir it until there's no pink left.","labels":0,"seconds_difference":12225.0,"score_ratio":2.6666666667}
{"post_id":"2fqfmm","domain":"askculinary_test","upvote_ratio":0.79,"history":"When browning ground beef\/taco meat, it seems to always be really dry, is this a heat problem or a time problem? A few questions, first, the meat always seems to dry out, maybe because we smash it to tiny pieces taco bell style(not intentional, but we are trying to cook the pink out). Any ideas why this is happening? Is the heat too high? I typically cook on medium heat.   Am I supposed to literally brown the meat? Like mallard reaction? This means only 1 flip?  Anyone else got tips for awesome taco meat?","c_root_id_A":"ckc0j28","c_root_id_B":"ckbrqix","created_at_utc_A":1410133246,"created_at_utc_B":1410115732,"score_A":8,"score_B":2,"human_ref_A":"This is how we do it:  1. Let pan get hot.  2. Add a little oil.  3. Put the meat, push it down.  4. Don't move it until it's brown from one side.  5. Stir it until there's no pink left.","human_ref_B":"Buy ground beef with a higher fat content.","labels":1,"seconds_difference":17514.0,"score_ratio":4.0}
{"post_id":"2fqfmm","domain":"askculinary_test","upvote_ratio":0.79,"history":"When browning ground beef\/taco meat, it seems to always be really dry, is this a heat problem or a time problem? A few questions, first, the meat always seems to dry out, maybe because we smash it to tiny pieces taco bell style(not intentional, but we are trying to cook the pink out). Any ideas why this is happening? Is the heat too high? I typically cook on medium heat.   Am I supposed to literally brown the meat? Like mallard reaction? This means only 1 flip?  Anyone else got tips for awesome taco meat?","c_root_id_A":"ckbukx4","c_root_id_B":"ckc68ln","created_at_utc_A":1410121021,"created_at_utc_B":1410146142,"score_A":3,"score_B":4,"human_ref_A":"Fat percentage problem, most likely, unless you are cooking it for a very long time to try and get every little piece brown all over. You can't get each tiny piece 100% brown without it being dry, even if fatty.  My technique with browning ground meat is to get the highest fat % I can, very hot pan, oil, break it up with my hands, dump it in, no stirring, and out again. Pieces are intensely brown on one side and not brown on the other.","human_ref_B":"Since I learned how to make authentic bolognese, it changed everything I know about browning meat. Here's what you should do for one meal's worth of ground beef:  Get a cast iron pan with a lid. In my experience a Dutch oven works best.  On medium heat add half a stick of butter and a few glugs of olive oil or bacon fat. Fat is very important here.  Chop up a half cup of celery, onion, garlic, and carrots (for mexican food add green chilis if you like). Use a food processor if possible. The smaller the pieces the better. Cook the veg until it almost melts. DO NOT LET IT BROWN. If it browns, start over. Start on lower heat until you find your happy place.   Salt and pepper. (Taco seasoning for Mexican).  After 20 minutes add 1.5 - 2 pounds of beef or pork or combination. This is where you'll have your mind blown. Cook the meat on medium heat until all the liquid is burned off. You'll see and smell the meat starting to get really brown and crackle as it fries in the fat. A fond will appear in the pan (dark, burned pieces stuck to the bottom of the pan.) Scrape it up as you stir. This is the magic. Should take thirty minutes.   For italian, add a small can of tomato paste and cook for another twenty minutes. Deglaze with half cup milk. Add half a bottle of white wine, cook off most of the alcohol, cover, and cook on low for one hour.   For mexican I like to use a packet (or two) of taco seasoning when I add salt and pepper. That and the chilis is really the only difference between mexican and italian.  Serve the Italian version with pasta. Mexican for tacos or taco salad. Once you taste the flavor of the meat you'll never go back to boring old browned ground beef. Trust me. You can make a bunch at one time and eat it throughout the week.  Edit: This is the video that taught me this technique.   http:\/\/youtu.be\/HqBqiGM1O54","labels":0,"seconds_difference":25121.0,"score_ratio":1.3333333333}
{"post_id":"2fqfmm","domain":"askculinary_test","upvote_ratio":0.79,"history":"When browning ground beef\/taco meat, it seems to always be really dry, is this a heat problem or a time problem? A few questions, first, the meat always seems to dry out, maybe because we smash it to tiny pieces taco bell style(not intentional, but we are trying to cook the pink out). Any ideas why this is happening? Is the heat too high? I typically cook on medium heat.   Am I supposed to literally brown the meat? Like mallard reaction? This means only 1 flip?  Anyone else got tips for awesome taco meat?","c_root_id_A":"ckc68ln","c_root_id_B":"ckbrqix","created_at_utc_A":1410146142,"created_at_utc_B":1410115732,"score_A":4,"score_B":2,"human_ref_A":"Since I learned how to make authentic bolognese, it changed everything I know about browning meat. Here's what you should do for one meal's worth of ground beef:  Get a cast iron pan with a lid. In my experience a Dutch oven works best.  On medium heat add half a stick of butter and a few glugs of olive oil or bacon fat. Fat is very important here.  Chop up a half cup of celery, onion, garlic, and carrots (for mexican food add green chilis if you like). Use a food processor if possible. The smaller the pieces the better. Cook the veg until it almost melts. DO NOT LET IT BROWN. If it browns, start over. Start on lower heat until you find your happy place.   Salt and pepper. (Taco seasoning for Mexican).  After 20 minutes add 1.5 - 2 pounds of beef or pork or combination. This is where you'll have your mind blown. Cook the meat on medium heat until all the liquid is burned off. You'll see and smell the meat starting to get really brown and crackle as it fries in the fat. A fond will appear in the pan (dark, burned pieces stuck to the bottom of the pan.) Scrape it up as you stir. This is the magic. Should take thirty minutes.   For italian, add a small can of tomato paste and cook for another twenty minutes. Deglaze with half cup milk. Add half a bottle of white wine, cook off most of the alcohol, cover, and cook on low for one hour.   For mexican I like to use a packet (or two) of taco seasoning when I add salt and pepper. That and the chilis is really the only difference between mexican and italian.  Serve the Italian version with pasta. Mexican for tacos or taco salad. Once you taste the flavor of the meat you'll never go back to boring old browned ground beef. Trust me. You can make a bunch at one time and eat it throughout the week.  Edit: This is the video that taught me this technique.   http:\/\/youtu.be\/HqBqiGM1O54","human_ref_B":"Buy ground beef with a higher fat content.","labels":1,"seconds_difference":30410.0,"score_ratio":2.0}
{"post_id":"2fqfmm","domain":"askculinary_test","upvote_ratio":0.79,"history":"When browning ground beef\/taco meat, it seems to always be really dry, is this a heat problem or a time problem? A few questions, first, the meat always seems to dry out, maybe because we smash it to tiny pieces taco bell style(not intentional, but we are trying to cook the pink out). Any ideas why this is happening? Is the heat too high? I typically cook on medium heat.   Am I supposed to literally brown the meat? Like mallard reaction? This means only 1 flip?  Anyone else got tips for awesome taco meat?","c_root_id_A":"ckbukx4","c_root_id_B":"ckbrqix","created_at_utc_A":1410121021,"created_at_utc_B":1410115732,"score_A":3,"score_B":2,"human_ref_A":"Fat percentage problem, most likely, unless you are cooking it for a very long time to try and get every little piece brown all over. You can't get each tiny piece 100% brown without it being dry, even if fatty.  My technique with browning ground meat is to get the highest fat % I can, very hot pan, oil, break it up with my hands, dump it in, no stirring, and out again. Pieces are intensely brown on one side and not brown on the other.","human_ref_B":"Buy ground beef with a higher fat content.","labels":1,"seconds_difference":5289.0,"score_ratio":1.5}
{"post_id":"x6cbht","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is there such thing as a graph for the taste of a dish? (From the initial bite to the aftertaste?) I probably just don't know the terms to look this up, but you know how when you eat at fancy restaurants, a bite of something will just hit you immediately, go into the main flavor, and then extend into the aftertaste? I hope I'm making sense.   I've been obsessed with dishes lately that seem to extend flavors more than expected, some dishes off the top of my head include:  \\- A risotto that hit hard initially, then hit even harder on the aftertaste.   \\- Tomato sandwiches with mayonnaise that emphasize the tomato very loudly.   \\- King salmon sashimi with a little truffle oil that made it way heavier than expected.   Is there a method of graphing these flavors out there? What is it called?","c_root_id_A":"in6abg2","c_root_id_B":"in6ap2t","created_at_utc_A":1662379365,"created_at_utc_B":1662379599,"score_A":14,"score_B":110,"human_ref_A":"I'm pretty sure I've seen \"spider charts\" used to evaluate dishes from both a savoury and sensory (mouthfeel) point of view. worth some googling on that phrase, maybe?","human_ref_B":"I'm a food scientist and specialize in dairy foods. Part of my job is to do sensory evaluation on cheese and ice cream. Aged cheeses especially have a complex array of flavor and texture attributes that are varying levels of intensity, and are experienced as a \"wave\" of flavors. We commonly use a method called quantitative descriptive analysis to rate these attributes, and visualize the data on a spider plot (Google it - lots of examples will come up).  This same principle can apply to any food, and after 10 years of sensory evaluation experience it's so ingrained in my mind that I tend to catch myself evaluating everything I eat and create a mental data visualization of the sensory attributes.   If you are ever looking for a new career path sounds like you would be great in sensory science \ud83d\ude42","labels":0,"seconds_difference":234.0,"score_ratio":7.8571428571}
{"post_id":"x6cbht","domain":"askculinary_test","upvote_ratio":0.88,"history":"Is there such thing as a graph for the taste of a dish? (From the initial bite to the aftertaste?) I probably just don't know the terms to look this up, but you know how when you eat at fancy restaurants, a bite of something will just hit you immediately, go into the main flavor, and then extend into the aftertaste? I hope I'm making sense.   I've been obsessed with dishes lately that seem to extend flavors more than expected, some dishes off the top of my head include:  \\- A risotto that hit hard initially, then hit even harder on the aftertaste.   \\- Tomato sandwiches with mayonnaise that emphasize the tomato very loudly.   \\- King salmon sashimi with a little truffle oil that made it way heavier than expected.   Is there a method of graphing these flavors out there? What is it called?","c_root_id_A":"in8ioxj","c_root_id_B":"in7lrdf","created_at_utc_A":1662414337,"created_at_utc_B":1662400403,"score_A":3,"score_B":2,"human_ref_A":"Again not exactly what you are looking for, but you may want to look into the book \"The Flavor Matrix\".   It breaks down individual ingredients into their flavor profiles and what other ingredients they pair nicely or strangely with. It is an incredibly fun read and a nice book to have on hand for recipe development.","human_ref_B":"A \u201cflavor profile chart\u201d might be the word you\u2019re looking for .. look it up for details !","labels":1,"seconds_difference":13934.0,"score_ratio":1.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3igxn3","c_root_id_B":"h3ikro5","created_at_utc_A":1625018280,"created_at_utc_B":1625020201,"score_A":130,"score_B":304,"human_ref_A":"You're fine, assuming your kitchen is a normal-ish temperature. If not, you could soak in the fridge. But they're fine.","human_ref_B":"Don\u2019t overthink these kinds of things.  It\u2019s just beans.  For hundreds of years people were soaking them for however long they happened to be out scraping out a basic subsistence.  Probably also soaking them in dirty water at room temperature. You got this, it\u2019s just beans, Friend","labels":0,"seconds_difference":1921.0,"score_ratio":2.3384615385}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3iutbn","c_root_id_B":"h3iu52v","created_at_utc_A":1625025737,"created_at_utc_B":1625025331,"score_A":42,"score_B":8,"human_ref_A":"I've soaked beans on the counter for 2 full days, changing the water every 6ish hours. Our apartment had an electric stove and it stopped working one Friday night. didn't get replaced until Monday. Beans were frickin' great btw","human_ref_B":"If I realize my beans are going to soak longer than I intended (like 18 or more hours) I rinse them in fresh water part way through and continue the soak with new water\/brine. No food safety training to back this up, just unscientific trial and error","labels":1,"seconds_difference":406.0,"score_ratio":5.25}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3iukut","c_root_id_B":"h3iutbn","created_at_utc_A":1625025596,"created_at_utc_B":1625025737,"score_A":2,"score_B":42,"human_ref_A":"Yeah you be fine. I have overnight and a good part of the day many times.","human_ref_B":"I've soaked beans on the counter for 2 full days, changing the water every 6ish hours. Our apartment had an electric stove and it stopped working one Friday night. didn't get replaced until Monday. Beans were frickin' great btw","labels":0,"seconds_difference":141.0,"score_ratio":21.0}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3j34r5","c_root_id_B":"h3j2jp2","created_at_utc_A":1625031282,"created_at_utc_B":1625030852,"score_A":29,"score_B":13,"human_ref_A":"More generally, when a recipe says to do something \"overnight\" it usually means up to 24 hours is fine, and it will typically say so if that is not the case.","human_ref_B":"I have started soaking (garbanzos in particular) for 24 hours if I can, adding beans + palmful of salt + decent pinch of baking soda to bowl and putting covered in fridge. I have been using fresh water + a bit more salt and baking soda for the cooking because I've heard the old water has farts in it.  Adding the baking soda is a trick I heard from Samin Nosrat. Supposedly the alkalinity mimics that in traditional clay cookware and makes the beans soft and smooth.","labels":1,"seconds_difference":430.0,"score_ratio":2.2307692308}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3j34r5","c_root_id_B":"h3j21do","created_at_utc_A":1625031282,"created_at_utc_B":1625030484,"score_A":29,"score_B":10,"human_ref_A":"More generally, when a recipe says to do something \"overnight\" it usually means up to 24 hours is fine, and it will typically say so if that is not the case.","human_ref_B":">Just put some urad dal and kidney beans to soak.   For future reference, urad dal doesn't need to soak overnight. You can just start the soak in the morning","labels":1,"seconds_difference":798.0,"score_ratio":2.9}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3iu52v","c_root_id_B":"h3j34r5","created_at_utc_A":1625025331,"created_at_utc_B":1625031282,"score_A":8,"score_B":29,"human_ref_A":"If I realize my beans are going to soak longer than I intended (like 18 or more hours) I rinse them in fresh water part way through and continue the soak with new water\/brine. No food safety training to back this up, just unscientific trial and error","human_ref_B":"More generally, when a recipe says to do something \"overnight\" it usually means up to 24 hours is fine, and it will typically say so if that is not the case.","labels":0,"seconds_difference":5951.0,"score_ratio":3.625}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3j18ao","c_root_id_B":"h3j34r5","created_at_utc_A":1625029916,"created_at_utc_B":1625031282,"score_A":2,"score_B":29,"human_ref_A":"For the best result, you should soak the beans until the first few just start to sprout, changing water every 12 hours. It may take more than 72 hours to achieve that. Room temperature (even without AC) is fine.  The whole soaking process not only shortens cooking time, it also reduces the content of raffinose-type oligosaccharides, which cause flatulence after ingestion.  Source - experience, supported by the following study: https:\/\/pubmed.ncbi.nlm.nih.gov\/12489819\/","human_ref_B":"More generally, when a recipe says to do something \"overnight\" it usually means up to 24 hours is fine, and it will typically say so if that is not the case.","labels":0,"seconds_difference":1366.0,"score_ratio":14.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3iukut","c_root_id_B":"h3j34r5","created_at_utc_A":1625025596,"created_at_utc_B":1625031282,"score_A":2,"score_B":29,"human_ref_A":"Yeah you be fine. I have overnight and a good part of the day many times.","human_ref_B":"More generally, when a recipe says to do something \"overnight\" it usually means up to 24 hours is fine, and it will typically say so if that is not the case.","labels":0,"seconds_difference":5686.0,"score_ratio":14.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3j2jp2","c_root_id_B":"h3j21do","created_at_utc_A":1625030852,"created_at_utc_B":1625030484,"score_A":13,"score_B":10,"human_ref_A":"I have started soaking (garbanzos in particular) for 24 hours if I can, adding beans + palmful of salt + decent pinch of baking soda to bowl and putting covered in fridge. I have been using fresh water + a bit more salt and baking soda for the cooking because I've heard the old water has farts in it.  Adding the baking soda is a trick I heard from Samin Nosrat. Supposedly the alkalinity mimics that in traditional clay cookware and makes the beans soft and smooth.","human_ref_B":">Just put some urad dal and kidney beans to soak.   For future reference, urad dal doesn't need to soak overnight. You can just start the soak in the morning","labels":1,"seconds_difference":368.0,"score_ratio":1.3}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3iu52v","c_root_id_B":"h3j2jp2","created_at_utc_A":1625025331,"created_at_utc_B":1625030852,"score_A":8,"score_B":13,"human_ref_A":"If I realize my beans are going to soak longer than I intended (like 18 or more hours) I rinse them in fresh water part way through and continue the soak with new water\/brine. No food safety training to back this up, just unscientific trial and error","human_ref_B":"I have started soaking (garbanzos in particular) for 24 hours if I can, adding beans + palmful of salt + decent pinch of baking soda to bowl and putting covered in fridge. I have been using fresh water + a bit more salt and baking soda for the cooking because I've heard the old water has farts in it.  Adding the baking soda is a trick I heard from Samin Nosrat. Supposedly the alkalinity mimics that in traditional clay cookware and makes the beans soft and smooth.","labels":0,"seconds_difference":5521.0,"score_ratio":1.625}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3j18ao","c_root_id_B":"h3j2jp2","created_at_utc_A":1625029916,"created_at_utc_B":1625030852,"score_A":2,"score_B":13,"human_ref_A":"For the best result, you should soak the beans until the first few just start to sprout, changing water every 12 hours. It may take more than 72 hours to achieve that. Room temperature (even without AC) is fine.  The whole soaking process not only shortens cooking time, it also reduces the content of raffinose-type oligosaccharides, which cause flatulence after ingestion.  Source - experience, supported by the following study: https:\/\/pubmed.ncbi.nlm.nih.gov\/12489819\/","human_ref_B":"I have started soaking (garbanzos in particular) for 24 hours if I can, adding beans + palmful of salt + decent pinch of baking soda to bowl and putting covered in fridge. I have been using fresh water + a bit more salt and baking soda for the cooking because I've heard the old water has farts in it.  Adding the baking soda is a trick I heard from Samin Nosrat. Supposedly the alkalinity mimics that in traditional clay cookware and makes the beans soft and smooth.","labels":0,"seconds_difference":936.0,"score_ratio":6.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3j2jp2","c_root_id_B":"h3iukut","created_at_utc_A":1625030852,"created_at_utc_B":1625025596,"score_A":13,"score_B":2,"human_ref_A":"I have started soaking (garbanzos in particular) for 24 hours if I can, adding beans + palmful of salt + decent pinch of baking soda to bowl and putting covered in fridge. I have been using fresh water + a bit more salt and baking soda for the cooking because I've heard the old water has farts in it.  Adding the baking soda is a trick I heard from Samin Nosrat. Supposedly the alkalinity mimics that in traditional clay cookware and makes the beans soft and smooth.","human_ref_B":"Yeah you be fine. I have overnight and a good part of the day many times.","labels":1,"seconds_difference":5256.0,"score_ratio":6.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3j21do","c_root_id_B":"h3iu52v","created_at_utc_A":1625030484,"created_at_utc_B":1625025331,"score_A":10,"score_B":8,"human_ref_A":">Just put some urad dal and kidney beans to soak.   For future reference, urad dal doesn't need to soak overnight. You can just start the soak in the morning","human_ref_B":"If I realize my beans are going to soak longer than I intended (like 18 or more hours) I rinse them in fresh water part way through and continue the soak with new water\/brine. No food safety training to back this up, just unscientific trial and error","labels":1,"seconds_difference":5153.0,"score_ratio":1.25}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3j21do","c_root_id_B":"h3j18ao","created_at_utc_A":1625030484,"created_at_utc_B":1625029916,"score_A":10,"score_B":2,"human_ref_A":">Just put some urad dal and kidney beans to soak.   For future reference, urad dal doesn't need to soak overnight. You can just start the soak in the morning","human_ref_B":"For the best result, you should soak the beans until the first few just start to sprout, changing water every 12 hours. It may take more than 72 hours to achieve that. Room temperature (even without AC) is fine.  The whole soaking process not only shortens cooking time, it also reduces the content of raffinose-type oligosaccharides, which cause flatulence after ingestion.  Source - experience, supported by the following study: https:\/\/pubmed.ncbi.nlm.nih.gov\/12489819\/","labels":1,"seconds_difference":568.0,"score_ratio":5.0}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3j21do","c_root_id_B":"h3iukut","created_at_utc_A":1625030484,"created_at_utc_B":1625025596,"score_A":10,"score_B":2,"human_ref_A":">Just put some urad dal and kidney beans to soak.   For future reference, urad dal doesn't need to soak overnight. You can just start the soak in the morning","human_ref_B":"Yeah you be fine. I have overnight and a good part of the day many times.","labels":1,"seconds_difference":4888.0,"score_ratio":5.0}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3k4ebk","c_root_id_B":"h3j18ao","created_at_utc_A":1625060120,"created_at_utc_B":1625029916,"score_A":7,"score_B":2,"human_ref_A":"I used to cook in a Mexican restaurant. We would soak the beans at night, but we only had one bean pot, so we would run out occasionally and have to cook them dry. No difference in taste, it just takes longer to cook, that\u2019s all.","human_ref_B":"For the best result, you should soak the beans until the first few just start to sprout, changing water every 12 hours. It may take more than 72 hours to achieve that. Room temperature (even without AC) is fine.  The whole soaking process not only shortens cooking time, it also reduces the content of raffinose-type oligosaccharides, which cause flatulence after ingestion.  Source - experience, supported by the following study: https:\/\/pubmed.ncbi.nlm.nih.gov\/12489819\/","labels":1,"seconds_difference":30204.0,"score_ratio":3.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3k4ebk","c_root_id_B":"h3jtmvo","created_at_utc_A":1625060120,"created_at_utc_B":1625053877,"score_A":7,"score_B":3,"human_ref_A":"I used to cook in a Mexican restaurant. We would soak the beans at night, but we only had one bean pot, so we would run out occasionally and have to cook them dry. No difference in taste, it just takes longer to cook, that\u2019s all.","human_ref_B":"daal makhni is my jam.. as others have said it should be fine.. simply discard the soaking water and rinse them again before cooking.. and also the daal doesnt require that much soak time.. i dont quite know how it would affect the final product tho.. no one soaks daals olfor that long even in olden times.. i am guessing it would be so for a reason.. just soak the kidney beans overnight and soak the daal little bit before you begin cooking.. like an hour or so..  save a plate for me!  edit: https:\/\/youtu.be\/MUesLbKX1bA this is a great starter recipe.. just fyi.. have tried it.","labels":1,"seconds_difference":6243.0,"score_ratio":2.3333333333}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3k4ebk","c_root_id_B":"h3iukut","created_at_utc_A":1625060120,"created_at_utc_B":1625025596,"score_A":7,"score_B":2,"human_ref_A":"I used to cook in a Mexican restaurant. We would soak the beans at night, but we only had one bean pot, so we would run out occasionally and have to cook them dry. No difference in taste, it just takes longer to cook, that\u2019s all.","human_ref_B":"Yeah you be fine. I have overnight and a good part of the day many times.","labels":1,"seconds_difference":34524.0,"score_ratio":3.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3k4ebk","c_root_id_B":"h3j66xv","created_at_utc_A":1625060120,"created_at_utc_B":1625033659,"score_A":7,"score_B":2,"human_ref_A":"I used to cook in a Mexican restaurant. We would soak the beans at night, but we only had one bean pot, so we would run out occasionally and have to cook them dry. No difference in taste, it just takes longer to cook, that\u2019s all.","human_ref_B":"Fwiw I left chickpeas to soak at room temp (~18c) for 4 or 5 days once. It wasn't some culinary experiment, I just forgot I had done that. They definitely smelled like they were fermenting by the time I remembered. Still cooked them, they were delicious.","labels":1,"seconds_difference":26461.0,"score_ratio":3.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3k4ebk","c_root_id_B":"h3j6dei","created_at_utc_A":1625060120,"created_at_utc_B":1625033804,"score_A":7,"score_B":2,"human_ref_A":"I used to cook in a Mexican restaurant. We would soak the beans at night, but we only had one bean pot, so we would run out occasionally and have to cook them dry. No difference in taste, it just takes longer to cook, that\u2019s all.","human_ref_B":"I'll add that if you don't change the water, the beans will probably taste better.    Source: I listen to whatever the guy from Rancho Gordo beans tells me, and he says bean water is flavor. I only change the water when cooking adzuki beans, because those beans are not like the others.    Long soaks and long cooktimes make for delicious beans.","labels":1,"seconds_difference":26316.0,"score_ratio":3.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3jilcx","c_root_id_B":"h3k4ebk","created_at_utc_A":1625044736,"created_at_utc_B":1625060120,"score_A":2,"score_B":7,"human_ref_A":"Soak.the.beans","human_ref_B":"I used to cook in a Mexican restaurant. We would soak the beans at night, but we only had one bean pot, so we would run out occasionally and have to cook them dry. No difference in taste, it just takes longer to cook, that\u2019s all.","labels":0,"seconds_difference":15384.0,"score_ratio":3.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3jtmvo","c_root_id_B":"h3j18ao","created_at_utc_A":1625053877,"created_at_utc_B":1625029916,"score_A":3,"score_B":2,"human_ref_A":"daal makhni is my jam.. as others have said it should be fine.. simply discard the soaking water and rinse them again before cooking.. and also the daal doesnt require that much soak time.. i dont quite know how it would affect the final product tho.. no one soaks daals olfor that long even in olden times.. i am guessing it would be so for a reason.. just soak the kidney beans overnight and soak the daal little bit before you begin cooking.. like an hour or so..  save a plate for me!  edit: https:\/\/youtu.be\/MUesLbKX1bA this is a great starter recipe.. just fyi.. have tried it.","human_ref_B":"For the best result, you should soak the beans until the first few just start to sprout, changing water every 12 hours. It may take more than 72 hours to achieve that. Room temperature (even without AC) is fine.  The whole soaking process not only shortens cooking time, it also reduces the content of raffinose-type oligosaccharides, which cause flatulence after ingestion.  Source - experience, supported by the following study: https:\/\/pubmed.ncbi.nlm.nih.gov\/12489819\/","labels":1,"seconds_difference":23961.0,"score_ratio":1.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3iukut","c_root_id_B":"h3jtmvo","created_at_utc_A":1625025596,"created_at_utc_B":1625053877,"score_A":2,"score_B":3,"human_ref_A":"Yeah you be fine. I have overnight and a good part of the day many times.","human_ref_B":"daal makhni is my jam.. as others have said it should be fine.. simply discard the soaking water and rinse them again before cooking.. and also the daal doesnt require that much soak time.. i dont quite know how it would affect the final product tho.. no one soaks daals olfor that long even in olden times.. i am guessing it would be so for a reason.. just soak the kidney beans overnight and soak the daal little bit before you begin cooking.. like an hour or so..  save a plate for me!  edit: https:\/\/youtu.be\/MUesLbKX1bA this is a great starter recipe.. just fyi.. have tried it.","labels":0,"seconds_difference":28281.0,"score_ratio":1.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3j66xv","c_root_id_B":"h3jtmvo","created_at_utc_A":1625033659,"created_at_utc_B":1625053877,"score_A":2,"score_B":3,"human_ref_A":"Fwiw I left chickpeas to soak at room temp (~18c) for 4 or 5 days once. It wasn't some culinary experiment, I just forgot I had done that. They definitely smelled like they were fermenting by the time I remembered. Still cooked them, they were delicious.","human_ref_B":"daal makhni is my jam.. as others have said it should be fine.. simply discard the soaking water and rinse them again before cooking.. and also the daal doesnt require that much soak time.. i dont quite know how it would affect the final product tho.. no one soaks daals olfor that long even in olden times.. i am guessing it would be so for a reason.. just soak the kidney beans overnight and soak the daal little bit before you begin cooking.. like an hour or so..  save a plate for me!  edit: https:\/\/youtu.be\/MUesLbKX1bA this is a great starter recipe.. just fyi.. have tried it.","labels":0,"seconds_difference":20218.0,"score_ratio":1.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3j6dei","c_root_id_B":"h3jtmvo","created_at_utc_A":1625033804,"created_at_utc_B":1625053877,"score_A":2,"score_B":3,"human_ref_A":"I'll add that if you don't change the water, the beans will probably taste better.    Source: I listen to whatever the guy from Rancho Gordo beans tells me, and he says bean water is flavor. I only change the water when cooking adzuki beans, because those beans are not like the others.    Long soaks and long cooktimes make for delicious beans.","human_ref_B":"daal makhni is my jam.. as others have said it should be fine.. simply discard the soaking water and rinse them again before cooking.. and also the daal doesnt require that much soak time.. i dont quite know how it would affect the final product tho.. no one soaks daals olfor that long even in olden times.. i am guessing it would be so for a reason.. just soak the kidney beans overnight and soak the daal little bit before you begin cooking.. like an hour or so..  save a plate for me!  edit: https:\/\/youtu.be\/MUesLbKX1bA this is a great starter recipe.. just fyi.. have tried it.","labels":0,"seconds_difference":20073.0,"score_ratio":1.5}
{"post_id":"oamwx3","domain":"askculinary_test","upvote_ratio":0.95,"history":"Recipe says to soak beans overnight but I don't plan on using the beans until 5pm-ish. Am I good leaving them to soak until then (currently 10pm) or should I try and cook them a lot sooner (11am-or noon) To be honest this is the first time I'm cooking with beans not in a can, so... Just put some urad dal and kidney beans to soak. Recipe said to add some baking soda and soak overnight but I kinda forgot to think of the timing. Am I good to leave these beans until I make dinner or should I use them earlier in the day?","c_root_id_A":"h3jilcx","c_root_id_B":"h3jtmvo","created_at_utc_A":1625044736,"created_at_utc_B":1625053877,"score_A":2,"score_B":3,"human_ref_A":"Soak.the.beans","human_ref_B":"daal makhni is my jam.. as others have said it should be fine.. simply discard the soaking water and rinse them again before cooking.. and also the daal doesnt require that much soak time.. i dont quite know how it would affect the final product tho.. no one soaks daals olfor that long even in olden times.. i am guessing it would be so for a reason.. just soak the kidney beans overnight and soak the daal little bit before you begin cooking.. like an hour or so..  save a plate for me!  edit: https:\/\/youtu.be\/MUesLbKX1bA this is a great starter recipe.. just fyi.. have tried it.","labels":0,"seconds_difference":9141.0,"score_ratio":1.5}
{"post_id":"syujv","domain":"askculinary_test","upvote_ratio":0.84,"history":"I made a ton of turkey stock the other day (almost 2 gallons), from frozen bones and giblets from Thanksgiving.   Can I use it as a replacement for chicken stock in recipes? Any ideas on what I should make?","c_root_id_A":"c4i8m9d","c_root_id_B":"c4i7dpc","created_at_utc_A":1335766459,"created_at_utc_B":1335759035,"score_A":3,"score_B":2,"human_ref_A":"gravy, lots and lots of gravy.","human_ref_B":"Last december i made turkey stock the day after christmas dinner. The next day i used the stock in a simple potato, fennel, leek soup topped with bacon that i make frequently.  The turkey stock changed the flavour just enough to make it into entirely something new. It was really good. And I can't wait till the fall to make more.  It seems like a more uncommon stock but it is still quite tasty. I can't wait to make\/use it again.","labels":1,"seconds_difference":7424.0,"score_ratio":1.5}
{"post_id":"yg32ta","domain":"askculinary_test","upvote_ratio":0.76,"history":"Are you supposed to soak potatoes in cold water before you dry them I love tater tots, have failed every attempt to make home made ones. Every time I try a call fry potatoes they become soft and mushy, not hard and crunchy.   I heard once that you\u2019re to leave them over night in cold water, before you fry them.   Is this true?","c_root_id_A":"iu6o04p","c_root_id_B":"iu6o01s","created_at_utc_A":1666999418,"created_at_utc_B":1666999417,"score_A":19,"score_B":10,"human_ref_A":"soaking is to remove starch so it can get crispy, but you shouldn\u2019t with tater tots because they\u2019re so finely shredded that they would be a mess to dry after soaking. how are you cooking them? when I make tater tots I parboil the peeled potatoes and let them cool before grating, and then pat them as dry as possible. then mix in flour with whatever seasonings. I soak potatoes overnight when making french fries, because they aren\u2019t parboiled but double fried, and because they are cut into an easier shape to dry off the next day.  edit: spelling errors","human_ref_B":"Washing away the stsrch helps a lot with crispyness.  Warm water is actually better.  Also, check potato type, you want a hard flesh, low starch tater.","labels":1,"seconds_difference":1.0,"score_ratio":1.9}
{"post_id":"sh1ukg","domain":"askculinary_test","upvote_ratio":0.86,"history":"Are \"New York Style\" garlic knots supposed to be chewy or soft? Recently ordered garlic knots from a place that offers Brooklyn Pizza. The garlic knots were chewy, which I was not accustomed to.","c_root_id_A":"hv05m1g","c_root_id_B":"huzvnoh","created_at_utc_A":1643643442,"created_at_utc_B":1643639281,"score_A":18,"score_B":3,"human_ref_A":"I'd say soft AND chewy. They're not usually crispy\/crunchy, although the bottom and small tips sometimes get browned. They're usually made with bits of pizza dough, so they get the same chewiness, but the combination of thickness and butter\/oil keeps it from getting a firmer edge. Your teeth are supposed to easily sink into them, with a small tug needed to tear off a piece, letting you chew and savor all the butter and garlic for awhile.","human_ref_B":"I'm used to them being soft and fluffy","labels":1,"seconds_difference":4161.0,"score_ratio":6.0}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieu7k5z","c_root_id_B":"ieu0qzp","created_at_utc_A":1656954399,"created_at_utc_B":1656951587,"score_A":248,"score_B":26,"human_ref_A":"If you\u2019re heating milk at all, you have to stand there & constantly stir or it will burn at the bottom.   I make cheese & pasteurize milk all the time, you simply can\u2019t stop stirring.","human_ref_B":"What are you making,? Boiling milk is a no unless it's specifically important to your recipe. Keep stirring it","labels":1,"seconds_difference":2812.0,"score_ratio":9.5384615385}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieu1ub8","c_root_id_B":"ieu7k5z","created_at_utc_A":1656952034,"created_at_utc_B":1656954399,"score_A":17,"score_B":248,"human_ref_A":"I make oatmeal on medium fire, stirring constantly. As soon as it starts to boil I turn the fire off an my oatmeal is done. Also using a non stick pan helps.","human_ref_B":"If you\u2019re heating milk at all, you have to stand there & constantly stir or it will burn at the bottom.   I make cheese & pasteurize milk all the time, you simply can\u2019t stop stirring.","labels":0,"seconds_difference":2365.0,"score_ratio":14.5882352941}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieuc0gr","c_root_id_B":"ieu0qzp","created_at_utc_A":1656956240,"created_at_utc_B":1656951587,"score_A":90,"score_B":26,"human_ref_A":"Get a thicker pot, a heat spreader, or a bain marie or just lower heat and stir constantly","human_ref_B":"What are you making,? Boiling milk is a no unless it's specifically important to your recipe. Keep stirring it","labels":1,"seconds_difference":4653.0,"score_ratio":3.4615384615}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieuc0gr","c_root_id_B":"ieu1ub8","created_at_utc_A":1656956240,"created_at_utc_B":1656952034,"score_A":90,"score_B":17,"human_ref_A":"Get a thicker pot, a heat spreader, or a bain marie or just lower heat and stir constantly","human_ref_B":"I make oatmeal on medium fire, stirring constantly. As soon as it starts to boil I turn the fire off an my oatmeal is done. Also using a non stick pan helps.","labels":1,"seconds_difference":4206.0,"score_ratio":5.2941176471}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieuktzn","c_root_id_B":"ieu0qzp","created_at_utc_A":1656960019,"created_at_utc_B":1656951587,"score_A":46,"score_B":26,"human_ref_A":"Oil won't fix it.  The old French chef trick was to put a little bit of water in your pan first, dump it out and then add your milk.  Cooks Illustrated tested this method and found that it actually does work.","human_ref_B":"What are you making,? Boiling milk is a no unless it's specifically important to your recipe. Keep stirring it","labels":1,"seconds_difference":8432.0,"score_ratio":1.7692307692}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieu1ub8","c_root_id_B":"ieuktzn","created_at_utc_A":1656952034,"created_at_utc_B":1656960019,"score_A":17,"score_B":46,"human_ref_A":"I make oatmeal on medium fire, stirring constantly. As soon as it starts to boil I turn the fire off an my oatmeal is done. Also using a non stick pan helps.","human_ref_B":"Oil won't fix it.  The old French chef trick was to put a little bit of water in your pan first, dump it out and then add your milk.  Cooks Illustrated tested this method and found that it actually does work.","labels":0,"seconds_difference":7985.0,"score_ratio":2.7058823529}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieuc3m2","c_root_id_B":"ieuktzn","created_at_utc_A":1656956277,"created_at_utc_B":1656960019,"score_A":3,"score_B":46,"human_ref_A":"Stir constantly and turn down the heat.","human_ref_B":"Oil won't fix it.  The old French chef trick was to put a little bit of water in your pan first, dump it out and then add your milk.  Cooks Illustrated tested this method and found that it actually does work.","labels":0,"seconds_difference":3742.0,"score_ratio":15.3333333333}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieuktzn","c_root_id_B":"ieuimvl","created_at_utc_A":1656960019,"created_at_utc_B":1656959080,"score_A":46,"score_B":3,"human_ref_A":"Oil won't fix it.  The old French chef trick was to put a little bit of water in your pan first, dump it out and then add your milk.  Cooks Illustrated tested this method and found that it actually does work.","human_ref_B":"Get thicker pans","labels":1,"seconds_difference":939.0,"score_ratio":15.3333333333}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieu0qzp","c_root_id_B":"ieun4la","created_at_utc_A":1656951587,"created_at_utc_B":1656960999,"score_A":26,"score_B":31,"human_ref_A":"What are you making,? Boiling milk is a no unless it's specifically important to your recipe. Keep stirring it","human_ref_B":"My mother\u2019s trick is to start the milk in the microwave to get it hot, so you don\u2019t have to spend as much time minding the pot.    Otherwise, if you have milk on a burner, don\u2019t leave the room and don\u2019t stop stirring for more than a few seconds.","labels":0,"seconds_difference":9412.0,"score_ratio":1.1923076923}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieun4la","c_root_id_B":"ieu1ub8","created_at_utc_A":1656960999,"created_at_utc_B":1656952034,"score_A":31,"score_B":17,"human_ref_A":"My mother\u2019s trick is to start the milk in the microwave to get it hot, so you don\u2019t have to spend as much time minding the pot.    Otherwise, if you have milk on a burner, don\u2019t leave the room and don\u2019t stop stirring for more than a few seconds.","human_ref_B":"I make oatmeal on medium fire, stirring constantly. As soon as it starts to boil I turn the fire off an my oatmeal is done. Also using a non stick pan helps.","labels":1,"seconds_difference":8965.0,"score_ratio":1.8235294118}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieun4la","c_root_id_B":"ieuc3m2","created_at_utc_A":1656960999,"created_at_utc_B":1656956277,"score_A":31,"score_B":3,"human_ref_A":"My mother\u2019s trick is to start the milk in the microwave to get it hot, so you don\u2019t have to spend as much time minding the pot.    Otherwise, if you have milk on a burner, don\u2019t leave the room and don\u2019t stop stirring for more than a few seconds.","human_ref_B":"Stir constantly and turn down the heat.","labels":1,"seconds_difference":4722.0,"score_ratio":10.3333333333}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieuimvl","c_root_id_B":"ieun4la","created_at_utc_A":1656959080,"created_at_utc_B":1656960999,"score_A":3,"score_B":31,"human_ref_A":"Get thicker pans","human_ref_B":"My mother\u2019s trick is to start the milk in the microwave to get it hot, so you don\u2019t have to spend as much time minding the pot.    Otherwise, if you have milk on a burner, don\u2019t leave the room and don\u2019t stop stirring for more than a few seconds.","labels":0,"seconds_difference":1919.0,"score_ratio":10.3333333333}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"iev0aes","c_root_id_B":"ieu0qzp","created_at_utc_A":1656966701,"created_at_utc_B":1656951587,"score_A":28,"score_B":26,"human_ref_A":"It might be a controversial opinion, but when I'm dealing with milk I'll preheat it in the microwave to get it warm and finish it on the stove top. Saves a lot of time going from \"refrigerator cold\" to a simmer and zero scalding.","human_ref_B":"What are you making,? Boiling milk is a no unless it's specifically important to your recipe. Keep stirring it","labels":1,"seconds_difference":15114.0,"score_ratio":1.0769230769}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"iev0aes","c_root_id_B":"ieu1ub8","created_at_utc_A":1656966701,"created_at_utc_B":1656952034,"score_A":28,"score_B":17,"human_ref_A":"It might be a controversial opinion, but when I'm dealing with milk I'll preheat it in the microwave to get it warm and finish it on the stove top. Saves a lot of time going from \"refrigerator cold\" to a simmer and zero scalding.","human_ref_B":"I make oatmeal on medium fire, stirring constantly. As soon as it starts to boil I turn the fire off an my oatmeal is done. Also using a non stick pan helps.","labels":1,"seconds_difference":14667.0,"score_ratio":1.6470588235}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieuc3m2","c_root_id_B":"iev0aes","created_at_utc_A":1656956277,"created_at_utc_B":1656966701,"score_A":3,"score_B":28,"human_ref_A":"Stir constantly and turn down the heat.","human_ref_B":"It might be a controversial opinion, but when I'm dealing with milk I'll preheat it in the microwave to get it warm and finish it on the stove top. Saves a lot of time going from \"refrigerator cold\" to a simmer and zero scalding.","labels":0,"seconds_difference":10424.0,"score_ratio":9.3333333333}
{"post_id":"vrazqs","domain":"askculinary_test","upvote_ratio":0.85,"history":"Boiling Milk I'm boiling milk and every time the milk scorches the bottom of the pot, I brush the bottom of the pot with oil almost like seasoning a cast iron and I add a little bit of water, I keep the flame on medium-low, and I stir it every 2 minutes or so, and yet I still get it sticking and burning to the bottom of the pan. Does anyone have any other techniques that actually work?","c_root_id_A":"ieuimvl","c_root_id_B":"iev0aes","created_at_utc_A":1656959080,"created_at_utc_B":1656966701,"score_A":3,"score_B":28,"human_ref_A":"Get thicker pans","human_ref_B":"It might be a controversial opinion, but when I'm dealing with milk I'll preheat it in the microwave to get it warm and finish it on the stove top. Saves a lot of time going from \"refrigerator cold\" to a simmer and zero scalding.","labels":0,"seconds_difference":7621.0,"score_ratio":9.3333333333}
{"post_id":"wudaoe","domain":"askculinary_test","upvote_ratio":0.76,"history":"Should I strain seeds out of tomatoes before or after making sauce? I made another post a few days ago asking about how to store tomatoes until I have enough to make sauce, and I've decided to roast the tomatoes then freeze them until I have enough.   The person who shared this idea said they squeeze out the seeds (and presumably the jelly) before roasting, but I want to keep the jelly because I heard it has a lot of flavor.   So should I squeeze out the seeds before roasting and then strain the jelly through fine mesh (and roast it along with the flesh and skin), or do that after roasting, or just strain the seeds out after making the sauce?   Also, should I keep the skin in if I puree the tomatoes before making sauce, or will that affect the texture\/flavor too much?","c_root_id_A":"il98b14","c_root_id_B":"il9mbi1","created_at_utc_A":1661124975,"created_at_utc_B":1661131663,"score_A":4,"score_B":9,"human_ref_A":"You can do whatever you want, there is no correct way. For me, I never strain because it's a lot of work for not very much difference","human_ref_B":"In my experience it's not really worth it to remove seeds for home sized batches.  It doesn't make a ton of difference, they don't really impact the flavor and any texture difference is small provided they are insanely seedy tomatoes.   When I've done it, it's easier to squeeze them out and strain them before cooking, retaining the gel. Over straining a whole batch of sauce or stewed tomatoes after.   Cut them in have, squeeze them to drop the gel and seeds into a strainer. Push the gel through with a wooden spoon.   You 100% want the gel. A HUGE amount of the tomato flavor, especially the glutamates lives there. Tomato anything with the gel discarded tastes thin and acidic. Often times I've gotten a mealier texture too.","labels":0,"seconds_difference":6688.0,"score_ratio":2.25}
{"post_id":"wudaoe","domain":"askculinary_test","upvote_ratio":0.76,"history":"Should I strain seeds out of tomatoes before or after making sauce? I made another post a few days ago asking about how to store tomatoes until I have enough to make sauce, and I've decided to roast the tomatoes then freeze them until I have enough.   The person who shared this idea said they squeeze out the seeds (and presumably the jelly) before roasting, but I want to keep the jelly because I heard it has a lot of flavor.   So should I squeeze out the seeds before roasting and then strain the jelly through fine mesh (and roast it along with the flesh and skin), or do that after roasting, or just strain the seeds out after making the sauce?   Also, should I keep the skin in if I puree the tomatoes before making sauce, or will that affect the texture\/flavor too much?","c_root_id_A":"il9abeu","c_root_id_B":"il9mbi1","created_at_utc_A":1661125922,"created_at_utc_B":1661131663,"score_A":3,"score_B":9,"human_ref_A":"This is what I do at the pizza joint I work at.  I use a food mill over a fine strainer.  Then I'll add it on the gas to the onion and garlic, etc.  So what I 5hink you're looking 5o do is create more of a pasata which is strained tomatoes that have been processed to almost a puree.  That would be the best way to store either jarred or frozen.    I may have misunderstood this whole question though as I'm drinking at the moment.","human_ref_B":"In my experience it's not really worth it to remove seeds for home sized batches.  It doesn't make a ton of difference, they don't really impact the flavor and any texture difference is small provided they are insanely seedy tomatoes.   When I've done it, it's easier to squeeze them out and strain them before cooking, retaining the gel. Over straining a whole batch of sauce or stewed tomatoes after.   Cut them in have, squeeze them to drop the gel and seeds into a strainer. Push the gel through with a wooden spoon.   You 100% want the gel. A HUGE amount of the tomato flavor, especially the glutamates lives there. Tomato anything with the gel discarded tastes thin and acidic. Often times I've gotten a mealier texture too.","labels":0,"seconds_difference":5741.0,"score_ratio":3.0}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5c3yn8","c_root_id_B":"h5c6pon","created_at_utc_A":1626392303,"created_at_utc_B":1626393709,"score_A":151,"score_B":298,"human_ref_A":"Not to be *pan*dantic (eyyyyy) ~~pedantic~~, just informative cause you combined these a little bit (they are similar and get confusing so no worries)  mirepoix = flavor base  mise en place = the set up\/prep of chopping the mirepoix","human_ref_B":"It does several things actually:  * Aromatics will slightly flavor the turkey, but it's minimal * They will flavor any gravy made from drippings later * Keep the drippings from burning * Keep the turkey out of the drippings  Personally, I use  an onion thickly sliced because it achieves all of these at a very low cost. But, you don't have to use aromatics if you don't want to. I would suggest adding a rack to keep things out of the drippings and realize you may get more smoke.","labels":0,"seconds_difference":1406.0,"score_ratio":1.9735099338}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5c6pon","c_root_id_B":"h5bu0yt","created_at_utc_A":1626393709,"created_at_utc_B":1626387392,"score_A":298,"score_B":40,"human_ref_A":"It does several things actually:  * Aromatics will slightly flavor the turkey, but it's minimal * They will flavor any gravy made from drippings later * Keep the drippings from burning * Keep the turkey out of the drippings  Personally, I use  an onion thickly sliced because it achieves all of these at a very low cost. But, you don't have to use aromatics if you don't want to. I would suggest adding a rack to keep things out of the drippings and realize you may get more smoke.","human_ref_B":"It's to flavor the pan drippings so you can use them to make gravy or a pan sauce. String beans would be terrible for that.  You also can put the aromatics in the cavity of the turkey and that even helps to flavor the meat a bit.","labels":1,"seconds_difference":6317.0,"score_ratio":7.45}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5bxluk","c_root_id_B":"h5c6pon","created_at_utc_A":1626389118,"created_at_utc_B":1626393709,"score_A":6,"score_B":298,"human_ref_A":"It flavors the vegetables, because they cook in turkey drippings and fat.","human_ref_B":"It does several things actually:  * Aromatics will slightly flavor the turkey, but it's minimal * They will flavor any gravy made from drippings later * Keep the drippings from burning * Keep the turkey out of the drippings  Personally, I use  an onion thickly sliced because it achieves all of these at a very low cost. But, you don't have to use aromatics if you don't want to. I would suggest adding a rack to keep things out of the drippings and realize you may get more smoke.","labels":0,"seconds_difference":4591.0,"score_ratio":49.6666666667}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5c3yn8","c_root_id_B":"h5bu0yt","created_at_utc_A":1626392303,"created_at_utc_B":1626387392,"score_A":151,"score_B":40,"human_ref_A":"Not to be *pan*dantic (eyyyyy) ~~pedantic~~, just informative cause you combined these a little bit (they are similar and get confusing so no worries)  mirepoix = flavor base  mise en place = the set up\/prep of chopping the mirepoix","human_ref_B":"It's to flavor the pan drippings so you can use them to make gravy or a pan sauce. String beans would be terrible for that.  You also can put the aromatics in the cavity of the turkey and that even helps to flavor the meat a bit.","labels":1,"seconds_difference":4911.0,"score_ratio":3.775}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5c3yn8","c_root_id_B":"h5bxluk","created_at_utc_A":1626392303,"created_at_utc_B":1626389118,"score_A":151,"score_B":6,"human_ref_A":"Not to be *pan*dantic (eyyyyy) ~~pedantic~~, just informative cause you combined these a little bit (they are similar and get confusing so no worries)  mirepoix = flavor base  mise en place = the set up\/prep of chopping the mirepoix","human_ref_B":"It flavors the vegetables, because they cook in turkey drippings and fat.","labels":1,"seconds_difference":3185.0,"score_ratio":25.1666666667}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5cccej","c_root_id_B":"h5cczdf","created_at_utc_A":1626396644,"created_at_utc_B":1626396975,"score_A":17,"score_B":24,"human_ref_A":"Great answers here. I will add that personally I don\u2019t find it worth it to cook a turkey with mirepoix. When I cook a turkey I will cut off the breasts and legs, brine them, pat dry\/leave uncovered in the fridge for a few hours, then sear and finish in the oven. I like a cooling rack on a sheet pan to have air flow all around the meat. The pieces finish at different times so being able to have control of each piece is nice. It also drastically reduces the cooking time.  You can blend your brines - in a blender - with mirepoix to add a bit of aromatics to it. The blender also helps dissolving the salt\/sugar without having to heat it. I\u2019ve tried brines with all sorts of things and have had the best luck with; shallots, garlic, and hard herbs like rosemary and thyme. I find this will always give more flavor to the meat than roasting on a bed of veggies.   That being said. I will always roast mirepoix with the carcass for a stock to make gravy. A good stock takes time if I\u2019m going to use the veg roasted with the meat for it, I\u2019m not going to have time to really work the stock if the meat is already done. Obviously pour whatever juices are in the pan into the gravy.  If you wanna get really fancy you can make a butter\/flour paste and rub it on the skin before you put it into the oven. I find this makes for a more \u201ctraditional\u201d tasting roasted turkey. It will also make a bit of a roux in the drippings to help thicken the gravy, kind of sort of.","human_ref_B":"If you are making roast potatoes I love placing the spuds under the bird (rack in between) and letting the fat drip down into them","labels":0,"seconds_difference":331.0,"score_ratio":1.4117647059}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5bxluk","c_root_id_B":"h5cczdf","created_at_utc_A":1626389118,"created_at_utc_B":1626396975,"score_A":6,"score_B":24,"human_ref_A":"It flavors the vegetables, because they cook in turkey drippings and fat.","human_ref_B":"If you are making roast potatoes I love placing the spuds under the bird (rack in between) and letting the fat drip down into them","labels":0,"seconds_difference":7857.0,"score_ratio":4.0}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5cc1ir","c_root_id_B":"h5cczdf","created_at_utc_A":1626396489,"created_at_utc_B":1626396975,"score_A":4,"score_B":24,"human_ref_A":"It helps building the sauce.","human_ref_B":"If you are making roast potatoes I love placing the spuds under the bird (rack in between) and letting the fat drip down into them","labels":0,"seconds_difference":486.0,"score_ratio":6.0}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5cccej","c_root_id_B":"h5bxluk","created_at_utc_A":1626396644,"created_at_utc_B":1626389118,"score_A":17,"score_B":6,"human_ref_A":"Great answers here. I will add that personally I don\u2019t find it worth it to cook a turkey with mirepoix. When I cook a turkey I will cut off the breasts and legs, brine them, pat dry\/leave uncovered in the fridge for a few hours, then sear and finish in the oven. I like a cooling rack on a sheet pan to have air flow all around the meat. The pieces finish at different times so being able to have control of each piece is nice. It also drastically reduces the cooking time.  You can blend your brines - in a blender - with mirepoix to add a bit of aromatics to it. The blender also helps dissolving the salt\/sugar without having to heat it. I\u2019ve tried brines with all sorts of things and have had the best luck with; shallots, garlic, and hard herbs like rosemary and thyme. I find this will always give more flavor to the meat than roasting on a bed of veggies.   That being said. I will always roast mirepoix with the carcass for a stock to make gravy. A good stock takes time if I\u2019m going to use the veg roasted with the meat for it, I\u2019m not going to have time to really work the stock if the meat is already done. Obviously pour whatever juices are in the pan into the gravy.  If you wanna get really fancy you can make a butter\/flour paste and rub it on the skin before you put it into the oven. I find this makes for a more \u201ctraditional\u201d tasting roasted turkey. It will also make a bit of a roux in the drippings to help thicken the gravy, kind of sort of.","human_ref_B":"It flavors the vegetables, because they cook in turkey drippings and fat.","labels":1,"seconds_difference":7526.0,"score_ratio":2.8333333333}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5cccej","c_root_id_B":"h5cc1ir","created_at_utc_A":1626396644,"created_at_utc_B":1626396489,"score_A":17,"score_B":4,"human_ref_A":"Great answers here. I will add that personally I don\u2019t find it worth it to cook a turkey with mirepoix. When I cook a turkey I will cut off the breasts and legs, brine them, pat dry\/leave uncovered in the fridge for a few hours, then sear and finish in the oven. I like a cooling rack on a sheet pan to have air flow all around the meat. The pieces finish at different times so being able to have control of each piece is nice. It also drastically reduces the cooking time.  You can blend your brines - in a blender - with mirepoix to add a bit of aromatics to it. The blender also helps dissolving the salt\/sugar without having to heat it. I\u2019ve tried brines with all sorts of things and have had the best luck with; shallots, garlic, and hard herbs like rosemary and thyme. I find this will always give more flavor to the meat than roasting on a bed of veggies.   That being said. I will always roast mirepoix with the carcass for a stock to make gravy. A good stock takes time if I\u2019m going to use the veg roasted with the meat for it, I\u2019m not going to have time to really work the stock if the meat is already done. Obviously pour whatever juices are in the pan into the gravy.  If you wanna get really fancy you can make a butter\/flour paste and rub it on the skin before you put it into the oven. I find this makes for a more \u201ctraditional\u201d tasting roasted turkey. It will also make a bit of a roux in the drippings to help thicken the gravy, kind of sort of.","human_ref_B":"It helps building the sauce.","labels":1,"seconds_difference":155.0,"score_ratio":4.25}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5co0dy","c_root_id_B":"h5cc1ir","created_at_utc_A":1626402782,"created_at_utc_B":1626396489,"score_A":6,"score_B":4,"human_ref_A":"I put coarsely chopped onions, carrots and celery in the pan to roast under the bird and then puree them after roasting and add them back in while making the gravy. Sometimes they can be a bit fibrous and I strain the gravy before serving, but it makes the gravy so much more flavorful. Worth the effort. Adding a few sprigs of thyme ups the flavor too.","human_ref_B":"It helps building the sauce.","labels":1,"seconds_difference":6293.0,"score_ratio":1.5}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5d2yvv","c_root_id_B":"h5e97ps","created_at_utc_A":1626411488,"created_at_utc_B":1626442602,"score_A":2,"score_B":4,"human_ref_A":"I always put a few red or gold potatoes (cut in half or quarters), carrots, a wedge sliced onion, and large cut carrots underneath a whole chicken when I roast one. I usually do 1 chicken a week. The only reason I put the veggies there is because I eat them with the chicken lol. This way I have roasted veg to go with the protein. The tiny amount of chicken fat that drips on them gives them great flavor.","human_ref_B":"Carrots, Celery, and Onion create what's known as mirepoix.  Mirepoix is the rich, flavorful basis for lots of recipes, especially sauces.  When you roast them underneath the turkey, you imbue them with amazing flavor.  You can take the now soft mirepoix and put it in a blender with a minimum amount of water or chicken stock, maybe a touch of white wine. and puree it and make the foundation for your gravy.  Take the resultant slurry and strain it through a sieve to get a smooth thick liquid.   Add that to the pan drippings, thicken it (I prefer using a slurry of arrowroot powder), and make some killer gravy for the turkey and potatoes.","labels":0,"seconds_difference":31114.0,"score_ratio":2.0}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5e97ps","c_root_id_B":"h5ddgpo","created_at_utc_A":1626442602,"created_at_utc_B":1626419226,"score_A":4,"score_B":2,"human_ref_A":"Carrots, Celery, and Onion create what's known as mirepoix.  Mirepoix is the rich, flavorful basis for lots of recipes, especially sauces.  When you roast them underneath the turkey, you imbue them with amazing flavor.  You can take the now soft mirepoix and put it in a blender with a minimum amount of water or chicken stock, maybe a touch of white wine. and puree it and make the foundation for your gravy.  Take the resultant slurry and strain it through a sieve to get a smooth thick liquid.   Add that to the pan drippings, thicken it (I prefer using a slurry of arrowroot powder), and make some killer gravy for the turkey and potatoes.","human_ref_B":"I now do this every time i roast a chicken. Same rough chopped aromatics, include whole garlic cloves, toss everything in a bit of oil and set just the veggies roasting first for 20 mins to give them a head start. Then sit the chicken on top. Another 20 mins then add a good glass of white wine\/ sherry\/ vermouth over the veg with a splash of water. Let the chicken finish cooking - another 40 mins ish - then strain what's left in the pan and deglaze any fond with boiling water. Separate chicken fat, bulk out with chicken stock and you're on the way to amazing gravy \/ jus \/ sauce \/ whatever you call it where you are...","labels":1,"seconds_difference":23376.0,"score_ratio":2.0}
{"post_id":"ol31n5","domain":"askculinary_test","upvote_ratio":0.95,"history":"Whenever I roast a turkey or turkey parts I always put chopped celery\/carrots\/onions underneath in the sheet pan because that's what the instructions typically tell me, but does it serve a purpose of somehow flavoring the turkey or is there another reason for this practice? I was thinking it may have something to do with neutralizing  the fat that drips down so it doesn't smoke\/burn. I have some string beans in the fridge and about to cook some turkey thighs, any reason I couldn't use those instead of the standard misen poix?","c_root_id_A":"h5d2yvv","c_root_id_B":"h5dbddm","created_at_utc_A":1626411488,"created_at_utc_B":1626417547,"score_A":2,"score_B":4,"human_ref_A":"I always put a few red or gold potatoes (cut in half or quarters), carrots, a wedge sliced onion, and large cut carrots underneath a whole chicken when I roast one. I usually do 1 chicken a week. The only reason I put the veggies there is because I eat them with the chicken lol. This way I have roasted veg to go with the protein. The tiny amount of chicken fat that drips on them gives them great flavor.","human_ref_B":"Try roasting the turkey on top of a loaf of bread cut open equatorially. Then eat the bread. It's so good you won't even care about the turkey.","labels":0,"seconds_difference":6059.0,"score_ratio":2.0}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igib87w","c_root_id_B":"igiayw2","created_at_utc_A":1658058850,"created_at_utc_B":1658058670,"score_A":255,"score_B":32,"human_ref_A":"It won\u2019t get cold enough just using ice. It really needs to sit in the coldest part of your freezer for a day or two to be at all effective.","human_ref_B":"No. Ice won't get the bowl cold enough, and your ice cream will not set. It needs to be in the freezer for 24 hours or more.","labels":1,"seconds_difference":180.0,"score_ratio":7.96875}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igifhqj","c_root_id_B":"igiayw2","created_at_utc_A":1658061639,"created_at_utc_B":1658058670,"score_A":66,"score_B":32,"human_ref_A":"You can use ice but you\u2019ll need to add a fair amount of table salt. This will lower the temperature of the ice making it much colder.","human_ref_B":"No. Ice won't get the bowl cold enough, and your ice cream will not set. It needs to be in the freezer for 24 hours or more.","labels":1,"seconds_difference":2969.0,"score_ratio":2.0625}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igihn8b","c_root_id_B":"igiswxo","created_at_utc_A":1658062913,"created_at_utc_B":1658068703,"score_A":32,"score_B":34,"human_ref_A":"not sure which kind you bought but the cheapo faux wood basket ones you add salted ice to work amazing and you don't need to pre freeze the bowl. they like $35 on Amazon.  I've used expensive ones in restaurants and still swear by these cheap old school versions. if your running multiple batches and your ice gets slushy, the motor sometimes likes to float up off the bowl. I just throw a pot on top to weigh it back down. that slushy ice is mega friggin cold and makes the best fluffy ice cream.  good luck! homemade ice cream is so easy and insanely good.","human_ref_B":"Reading all of the replies makes me think you should have gotten the machine with the compressor.   That\u2019s what I did for the very reason you mentioned, I very rarely have space to store a bowl to keep frozen.   Time to start eating stuff from the freezer so you can make your ice cream.","labels":0,"seconds_difference":5790.0,"score_ratio":1.0625}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igiswxo","c_root_id_B":"igiayw2","created_at_utc_A":1658068703,"created_at_utc_B":1658058670,"score_A":34,"score_B":32,"human_ref_A":"Reading all of the replies makes me think you should have gotten the machine with the compressor.   That\u2019s what I did for the very reason you mentioned, I very rarely have space to store a bowl to keep frozen.   Time to start eating stuff from the freezer so you can make your ice cream.","human_ref_B":"No. Ice won't get the bowl cold enough, and your ice cream will not set. It needs to be in the freezer for 24 hours or more.","labels":1,"seconds_difference":10033.0,"score_ratio":1.0625}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igihupn","c_root_id_B":"igiswxo","created_at_utc_A":1658063031,"created_at_utc_B":1658068703,"score_A":11,"score_B":34,"human_ref_A":"You might need to include the model of your ice cream maker - they are all different. My small Cuisinart has a thick lining filled with cold-pack stuff and it must be frozen first to work. Some ice cream makers are designed to use ice + rock salt - small inner cylinder with a larger circular tub and a big gap between. Newer ones are mini-freezers with their own condenser, as you note. Need more details.","human_ref_B":"Reading all of the replies makes me think you should have gotten the machine with the compressor.   That\u2019s what I did for the very reason you mentioned, I very rarely have space to store a bowl to keep frozen.   Time to start eating stuff from the freezer so you can make your ice cream.","labels":0,"seconds_difference":5672.0,"score_ratio":3.0909090909}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igiv7o8","c_root_id_B":"igk0gq1","created_at_utc_A":1658069767,"created_at_utc_B":1658087781,"score_A":2,"score_B":10,"human_ref_A":"Nope. We have one too and the bowl needs to be COLD. It has liquid between the walls of the bowl that needs to completely freeze super solid for best results. Even partially freezing doesn't work, so I don't see how regular ice is going to even come close.","human_ref_B":"The bowl is hollow. Put stuff from your freezer in the bowl to make space for it.","labels":0,"seconds_difference":18014.0,"score_ratio":5.0}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igivr8h","c_root_id_B":"igk0gq1","created_at_utc_A":1658070017,"created_at_utc_B":1658087781,"score_A":2,"score_B":10,"human_ref_A":"whilst more effort-intensive, you can dump a big bunch (a really big, unrealistically big bunch) of ice into\/onto\/around the bowl, then add a big bunch of salt to the ice  the salt makes the ice melt much more quickly, hence making them much 'colder' to chill your bowl  however, a lot of modern ice cream making bowls have an integrated ice pack. you do need to put it in the freezer for long enough to get it to freeze properly. basically it has too much thermal capacity to be chilled properly by just ice cubes  you'd want to do it in a big kitchen sink tho, to avoid having to clean up salty ice water","human_ref_B":"The bowl is hollow. Put stuff from your freezer in the bowl to make space for it.","labels":0,"seconds_difference":17764.0,"score_ratio":5.0}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igk0gq1","c_root_id_B":"igj4nfj","created_at_utc_A":1658087781,"created_at_utc_B":1658073994,"score_A":10,"score_B":2,"human_ref_A":"The bowl is hollow. Put stuff from your freezer in the bowl to make space for it.","human_ref_B":"I would suggest you use a stand mixer and dry ice. Plus side: it will be ready in about 2 minutes","labels":1,"seconds_difference":13787.0,"score_ratio":5.0}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igk0gq1","c_root_id_B":"igjj65i","created_at_utc_A":1658087781,"created_at_utc_B":1658080368,"score_A":10,"score_B":2,"human_ref_A":"The bowl is hollow. Put stuff from your freezer in the bowl to make space for it.","human_ref_B":"It is essential that you let it sit in the freezer for 24 hours if you want quality ice cream","labels":1,"seconds_difference":7413.0,"score_ratio":5.0}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igiv7o8","c_root_id_B":"igkcp68","created_at_utc_A":1658069767,"created_at_utc_B":1658093024,"score_A":2,"score_B":5,"human_ref_A":"Nope. We have one too and the bowl needs to be COLD. It has liquid between the walls of the bowl that needs to completely freeze super solid for best results. Even partially freezing doesn't work, so I don't see how regular ice is going to even come close.","human_ref_B":"Get a second bowl and keep it in the freezer all the time. I keep stuffed peppers or meatballs in mine. :)","labels":0,"seconds_difference":23257.0,"score_ratio":2.5}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igkcp68","c_root_id_B":"igivr8h","created_at_utc_A":1658093024,"created_at_utc_B":1658070017,"score_A":5,"score_B":2,"human_ref_A":"Get a second bowl and keep it in the freezer all the time. I keep stuffed peppers or meatballs in mine. :)","human_ref_B":"whilst more effort-intensive, you can dump a big bunch (a really big, unrealistically big bunch) of ice into\/onto\/around the bowl, then add a big bunch of salt to the ice  the salt makes the ice melt much more quickly, hence making them much 'colder' to chill your bowl  however, a lot of modern ice cream making bowls have an integrated ice pack. you do need to put it in the freezer for long enough to get it to freeze properly. basically it has too much thermal capacity to be chilled properly by just ice cubes  you'd want to do it in a big kitchen sink tho, to avoid having to clean up salty ice water","labels":1,"seconds_difference":23007.0,"score_ratio":2.5}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igkcp68","c_root_id_B":"igj4nfj","created_at_utc_A":1658093024,"created_at_utc_B":1658073994,"score_A":5,"score_B":2,"human_ref_A":"Get a second bowl and keep it in the freezer all the time. I keep stuffed peppers or meatballs in mine. :)","human_ref_B":"I would suggest you use a stand mixer and dry ice. Plus side: it will be ready in about 2 minutes","labels":1,"seconds_difference":19030.0,"score_ratio":2.5}
{"post_id":"w15m00","domain":"askculinary_test","upvote_ratio":0.89,"history":"Is it possible to cool an ice cream maker bowl with ice? Hello, I\u2019m not sure if this post fits here but I recently bought an ice cream maker, one without a condenser, and it states to place it in the freezer over night. My freezer is almost always full, and it would be hard to clear out enough space for the bowl, so can I use ice from my ice dispenser to cool the bowl instead?","c_root_id_A":"igkcp68","c_root_id_B":"igjj65i","created_at_utc_A":1658093024,"created_at_utc_B":1658080368,"score_A":5,"score_B":2,"human_ref_A":"Get a second bowl and keep it in the freezer all the time. I keep stuffed peppers or meatballs in mine. :)","human_ref_B":"It is essential that you let it sit in the freezer for 24 hours if you want quality ice cream","labels":1,"seconds_difference":12656.0,"score_ratio":2.5}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j1098d5","c_root_id_B":"j1031qn","created_at_utc_A":1671562456,"created_at_utc_B":1671560106,"score_A":88,"score_B":39,"human_ref_A":"More fat marbling and higher quality pork","human_ref_B":"They buy higher quality, better marbled Spanish (Iberico) pork chops  Yes, fat marbling is also a thing for pork. Iberico pork is raised on a diet of mostly nuts (acorns) making it extra fatty  And probably marinades and sous vide techniques are applied too","labels":1,"seconds_difference":2350.0,"score_ratio":2.2564102564}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j105604","c_root_id_B":"j1098d5","created_at_utc_A":1671560911,"created_at_utc_B":1671562456,"score_A":29,"score_B":88,"human_ref_A":"Sous-vide, then sear.","human_ref_B":"More fat marbling and higher quality pork","labels":0,"seconds_difference":1545.0,"score_ratio":3.0344827586}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j102s2a","c_root_id_B":"j1098d5","created_at_utc_A":1671560002,"created_at_utc_B":1671562456,"score_A":22,"score_B":88,"human_ref_A":"Berkshire heritage pork.   And don't overcook it. That's it.","human_ref_B":"More fat marbling and higher quality pork","labels":0,"seconds_difference":2454.0,"score_ratio":4.0}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j102s2a","c_root_id_B":"j1031qn","created_at_utc_A":1671560002,"created_at_utc_B":1671560106,"score_A":22,"score_B":39,"human_ref_A":"Berkshire heritage pork.   And don't overcook it. That's it.","human_ref_B":"They buy higher quality, better marbled Spanish (Iberico) pork chops  Yes, fat marbling is also a thing for pork. Iberico pork is raised on a diet of mostly nuts (acorns) making it extra fatty  And probably marinades and sous vide techniques are applied too","labels":0,"seconds_difference":104.0,"score_ratio":1.7727272727}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j105604","c_root_id_B":"j102s2a","created_at_utc_A":1671560911,"created_at_utc_B":1671560002,"score_A":29,"score_B":22,"human_ref_A":"Sous-vide, then sear.","human_ref_B":"Berkshire heritage pork.   And don't overcook it. That's it.","labels":1,"seconds_difference":909.0,"score_ratio":1.3181818182}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11umeg","c_root_id_B":"j11iiku","created_at_utc_A":1671586067,"created_at_utc_B":1671580631,"score_A":14,"score_B":13,"human_ref_A":"I have mentioned this before about other threads that mentioned restaurants, call and ask. Worse thing is that they tell you no.  I bet they would be happy to tell you the breed (if they know) and how they prepare it.  Don't forget to throw a little praise their way about the dish, they love that stuff (I did when I was in the kitchen life). I always enjoyed talking to happy guest about the food we cooked and methods.","human_ref_B":"Brine them. It makes all the difference","labels":1,"seconds_difference":5436.0,"score_ratio":1.0769230769}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11umeg","c_root_id_B":"j11dyii","created_at_utc_A":1671586067,"created_at_utc_B":1671578666,"score_A":14,"score_B":12,"human_ref_A":"I have mentioned this before about other threads that mentioned restaurants, call and ask. Worse thing is that they tell you no.  I bet they would be happy to tell you the breed (if they know) and how they prepare it.  Don't forget to throw a little praise their way about the dish, they love that stuff (I did when I was in the kitchen life). I always enjoyed talking to happy guest about the food we cooked and methods.","human_ref_B":"Zuni cafe brine; thank me later","labels":1,"seconds_difference":7401.0,"score_ratio":1.1666666667}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11umeg","c_root_id_B":"j10mul5","created_at_utc_A":1671586067,"created_at_utc_B":1671567703,"score_A":14,"score_B":10,"human_ref_A":"I have mentioned this before about other threads that mentioned restaurants, call and ask. Worse thing is that they tell you no.  I bet they would be happy to tell you the breed (if they know) and how they prepare it.  Don't forget to throw a little praise their way about the dish, they love that stuff (I did when I was in the kitchen life). I always enjoyed talking to happy guest about the food we cooked and methods.","human_ref_B":"I've found that salting them too far in advance will cause them to firm up, and end up with a cured\/ham taste that I'm not looking for (unless I'm eating ham!). So I've had better luck adding S&P just before searing (after sous vide, if you're cooking them that way). And then some Maldon flake salt to finish","labels":1,"seconds_difference":18364.0,"score_ratio":1.4}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j10hvpv","c_root_id_B":"j11umeg","created_at_utc_A":1671565807,"created_at_utc_B":1671586067,"score_A":9,"score_B":14,"human_ref_A":"I actually marinate my pork chops in buttermilk for 1\/2 hour before cooking. Very tender. If no buttermilk available, at lemon juice to regular milk and marinade.","human_ref_B":"I have mentioned this before about other threads that mentioned restaurants, call and ask. Worse thing is that they tell you no.  I bet they would be happy to tell you the breed (if they know) and how they prepare it.  Don't forget to throw a little praise their way about the dish, they love that stuff (I did when I was in the kitchen life). I always enjoyed talking to happy guest about the food we cooked and methods.","labels":0,"seconds_difference":20260.0,"score_ratio":1.5555555556}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j10lukx","c_root_id_B":"j11umeg","created_at_utc_A":1671567319,"created_at_utc_B":1671586067,"score_A":3,"score_B":14,"human_ref_A":"Was it a heritage pork chop or a higher end product, like Kurobota or Berkshire?","human_ref_B":"I have mentioned this before about other threads that mentioned restaurants, call and ask. Worse thing is that they tell you no.  I bet they would be happy to tell you the breed (if they know) and how they prepare it.  Don't forget to throw a little praise their way about the dish, they love that stuff (I did when I was in the kitchen life). I always enjoyed talking to happy guest about the food we cooked and methods.","labels":0,"seconds_difference":18748.0,"score_ratio":4.6666666667}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11umeg","c_root_id_B":"j1103ox","created_at_utc_A":1671586067,"created_at_utc_B":1671572887,"score_A":14,"score_B":3,"human_ref_A":"I have mentioned this before about other threads that mentioned restaurants, call and ask. Worse thing is that they tell you no.  I bet they would be happy to tell you the breed (if they know) and how they prepare it.  Don't forget to throw a little praise their way about the dish, they love that stuff (I did when I was in the kitchen life). I always enjoyed talking to happy guest about the food we cooked and methods.","human_ref_B":"Best cheap pork chop I ever made was first cooked sous vide at 140F for 2 hours, then seasoned with salt and pepper and cooked in a cast iron pan the same way you would with a pan basted steak (butter, garlic aromatics). The fat was super crispy and the chop itself was super tender.","labels":1,"seconds_difference":13180.0,"score_ratio":4.6666666667}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11kpom","c_root_id_B":"j11umeg","created_at_utc_A":1671581599,"created_at_utc_B":1671586067,"score_A":2,"score_B":14,"human_ref_A":"Sous vide","human_ref_B":"I have mentioned this before about other threads that mentioned restaurants, call and ask. Worse thing is that they tell you no.  I bet they would be happy to tell you the breed (if they know) and how they prepare it.  Don't forget to throw a little praise their way about the dish, they love that stuff (I did when I was in the kitchen life). I always enjoyed talking to happy guest about the food we cooked and methods.","labels":0,"seconds_difference":4468.0,"score_ratio":7.0}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11umeg","c_root_id_B":"j11tft0","created_at_utc_A":1671586067,"created_at_utc_B":1671585524,"score_A":14,"score_B":2,"human_ref_A":"I have mentioned this before about other threads that mentioned restaurants, call and ask. Worse thing is that they tell you no.  I bet they would be happy to tell you the breed (if they know) and how they prepare it.  Don't forget to throw a little praise their way about the dish, they love that stuff (I did when I was in the kitchen life). I always enjoyed talking to happy guest about the food we cooked and methods.","human_ref_B":"I use a ripping hot cast iron skillet that sat in the oven at 520F. Season with salt, put the burner on high and cook until it releases on one side. Turn the oven off. Flip it, put it back in the oven and Cook to your desired temp. It only takes a few more minutes to get there.","labels":1,"seconds_difference":543.0,"score_ratio":7.0}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11iiku","c_root_id_B":"j11mpc6","created_at_utc_A":1671580631,"created_at_utc_B":1671582476,"score_A":13,"score_B":14,"human_ref_A":"Brine them. It makes all the difference","human_ref_B":"Brine your pork chops a few hours in advance\u2026 This process will help season the meat but also prevent the muscle fibres from tensing up too much when you cook it","labels":0,"seconds_difference":1845.0,"score_ratio":1.0769230769}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11mpc6","c_root_id_B":"j11dyii","created_at_utc_A":1671582476,"created_at_utc_B":1671578666,"score_A":14,"score_B":12,"human_ref_A":"Brine your pork chops a few hours in advance\u2026 This process will help season the meat but also prevent the muscle fibres from tensing up too much when you cook it","human_ref_B":"Zuni cafe brine; thank me later","labels":1,"seconds_difference":3810.0,"score_ratio":1.1666666667}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j10mul5","c_root_id_B":"j11mpc6","created_at_utc_A":1671567703,"created_at_utc_B":1671582476,"score_A":10,"score_B":14,"human_ref_A":"I've found that salting them too far in advance will cause them to firm up, and end up with a cured\/ham taste that I'm not looking for (unless I'm eating ham!). So I've had better luck adding S&P just before searing (after sous vide, if you're cooking them that way). And then some Maldon flake salt to finish","human_ref_B":"Brine your pork chops a few hours in advance\u2026 This process will help season the meat but also prevent the muscle fibres from tensing up too much when you cook it","labels":0,"seconds_difference":14773.0,"score_ratio":1.4}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11mpc6","c_root_id_B":"j10hvpv","created_at_utc_A":1671582476,"created_at_utc_B":1671565807,"score_A":14,"score_B":9,"human_ref_A":"Brine your pork chops a few hours in advance\u2026 This process will help season the meat but also prevent the muscle fibres from tensing up too much when you cook it","human_ref_B":"I actually marinate my pork chops in buttermilk for 1\/2 hour before cooking. Very tender. If no buttermilk available, at lemon juice to regular milk and marinade.","labels":1,"seconds_difference":16669.0,"score_ratio":1.5555555556}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11mpc6","c_root_id_B":"j10lukx","created_at_utc_A":1671582476,"created_at_utc_B":1671567319,"score_A":14,"score_B":3,"human_ref_A":"Brine your pork chops a few hours in advance\u2026 This process will help season the meat but also prevent the muscle fibres from tensing up too much when you cook it","human_ref_B":"Was it a heritage pork chop or a higher end product, like Kurobota or Berkshire?","labels":1,"seconds_difference":15157.0,"score_ratio":4.6666666667}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j1103ox","c_root_id_B":"j11mpc6","created_at_utc_A":1671572887,"created_at_utc_B":1671582476,"score_A":3,"score_B":14,"human_ref_A":"Best cheap pork chop I ever made was first cooked sous vide at 140F for 2 hours, then seasoned with salt and pepper and cooked in a cast iron pan the same way you would with a pan basted steak (butter, garlic aromatics). The fat was super crispy and the chop itself was super tender.","human_ref_B":"Brine your pork chops a few hours in advance\u2026 This process will help season the meat but also prevent the muscle fibres from tensing up too much when you cook it","labels":0,"seconds_difference":9589.0,"score_ratio":4.6666666667}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11kpom","c_root_id_B":"j11mpc6","created_at_utc_A":1671581599,"created_at_utc_B":1671582476,"score_A":2,"score_B":14,"human_ref_A":"Sous vide","human_ref_B":"Brine your pork chops a few hours in advance\u2026 This process will help season the meat but also prevent the muscle fibres from tensing up too much when you cook it","labels":0,"seconds_difference":877.0,"score_ratio":7.0}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11iiku","c_root_id_B":"j11dyii","created_at_utc_A":1671580631,"created_at_utc_B":1671578666,"score_A":13,"score_B":12,"human_ref_A":"Brine them. It makes all the difference","human_ref_B":"Zuni cafe brine; thank me later","labels":1,"seconds_difference":1965.0,"score_ratio":1.0833333333}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11iiku","c_root_id_B":"j10mul5","created_at_utc_A":1671580631,"created_at_utc_B":1671567703,"score_A":13,"score_B":10,"human_ref_A":"Brine them. It makes all the difference","human_ref_B":"I've found that salting them too far in advance will cause them to firm up, and end up with a cured\/ham taste that I'm not looking for (unless I'm eating ham!). So I've had better luck adding S&P just before searing (after sous vide, if you're cooking them that way). And then some Maldon flake salt to finish","labels":1,"seconds_difference":12928.0,"score_ratio":1.3}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11iiku","c_root_id_B":"j10hvpv","created_at_utc_A":1671580631,"created_at_utc_B":1671565807,"score_A":13,"score_B":9,"human_ref_A":"Brine them. It makes all the difference","human_ref_B":"I actually marinate my pork chops in buttermilk for 1\/2 hour before cooking. Very tender. If no buttermilk available, at lemon juice to regular milk and marinade.","labels":1,"seconds_difference":14824.0,"score_ratio":1.4444444444}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j10lukx","c_root_id_B":"j11iiku","created_at_utc_A":1671567319,"created_at_utc_B":1671580631,"score_A":3,"score_B":13,"human_ref_A":"Was it a heritage pork chop or a higher end product, like Kurobota or Berkshire?","human_ref_B":"Brine them. It makes all the difference","labels":0,"seconds_difference":13312.0,"score_ratio":4.3333333333}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11iiku","c_root_id_B":"j1103ox","created_at_utc_A":1671580631,"created_at_utc_B":1671572887,"score_A":13,"score_B":3,"human_ref_A":"Brine them. It makes all the difference","human_ref_B":"Best cheap pork chop I ever made was first cooked sous vide at 140F for 2 hours, then seasoned with salt and pepper and cooked in a cast iron pan the same way you would with a pan basted steak (butter, garlic aromatics). The fat was super crispy and the chop itself was super tender.","labels":1,"seconds_difference":7744.0,"score_ratio":4.3333333333}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11dyii","c_root_id_B":"j10mul5","created_at_utc_A":1671578666,"created_at_utc_B":1671567703,"score_A":12,"score_B":10,"human_ref_A":"Zuni cafe brine; thank me later","human_ref_B":"I've found that salting them too far in advance will cause them to firm up, and end up with a cured\/ham taste that I'm not looking for (unless I'm eating ham!). So I've had better luck adding S&P just before searing (after sous vide, if you're cooking them that way). And then some Maldon flake salt to finish","labels":1,"seconds_difference":10963.0,"score_ratio":1.2}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j10hvpv","c_root_id_B":"j11dyii","created_at_utc_A":1671565807,"created_at_utc_B":1671578666,"score_A":9,"score_B":12,"human_ref_A":"I actually marinate my pork chops in buttermilk for 1\/2 hour before cooking. Very tender. If no buttermilk available, at lemon juice to regular milk and marinade.","human_ref_B":"Zuni cafe brine; thank me later","labels":0,"seconds_difference":12859.0,"score_ratio":1.3333333333}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11dyii","c_root_id_B":"j10lukx","created_at_utc_A":1671578666,"created_at_utc_B":1671567319,"score_A":12,"score_B":3,"human_ref_A":"Zuni cafe brine; thank me later","human_ref_B":"Was it a heritage pork chop or a higher end product, like Kurobota or Berkshire?","labels":1,"seconds_difference":11347.0,"score_ratio":4.0}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j1103ox","c_root_id_B":"j11dyii","created_at_utc_A":1671572887,"created_at_utc_B":1671578666,"score_A":3,"score_B":12,"human_ref_A":"Best cheap pork chop I ever made was first cooked sous vide at 140F for 2 hours, then seasoned with salt and pepper and cooked in a cast iron pan the same way you would with a pan basted steak (butter, garlic aromatics). The fat was super crispy and the chop itself was super tender.","human_ref_B":"Zuni cafe brine; thank me later","labels":0,"seconds_difference":5779.0,"score_ratio":4.0}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j10hvpv","c_root_id_B":"j10mul5","created_at_utc_A":1671565807,"created_at_utc_B":1671567703,"score_A":9,"score_B":10,"human_ref_A":"I actually marinate my pork chops in buttermilk for 1\/2 hour before cooking. Very tender. If no buttermilk available, at lemon juice to regular milk and marinade.","human_ref_B":"I've found that salting them too far in advance will cause them to firm up, and end up with a cured\/ham taste that I'm not looking for (unless I'm eating ham!). So I've had better luck adding S&P just before searing (after sous vide, if you're cooking them that way). And then some Maldon flake salt to finish","labels":0,"seconds_difference":1896.0,"score_ratio":1.1111111111}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j10mul5","c_root_id_B":"j10lukx","created_at_utc_A":1671567703,"created_at_utc_B":1671567319,"score_A":10,"score_B":3,"human_ref_A":"I've found that salting them too far in advance will cause them to firm up, and end up with a cured\/ham taste that I'm not looking for (unless I'm eating ham!). So I've had better luck adding S&P just before searing (after sous vide, if you're cooking them that way). And then some Maldon flake salt to finish","human_ref_B":"Was it a heritage pork chop or a higher end product, like Kurobota or Berkshire?","labels":1,"seconds_difference":384.0,"score_ratio":3.3333333333}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j13ut1j","c_root_id_B":"j11kpom","created_at_utc_A":1671631263,"created_at_utc_B":1671581599,"score_A":3,"score_B":2,"human_ref_A":"If you were at a really nice place that really cared about their product, etc. they would probably state on menu in desc. And charge accordingly if it was some special breed.   I would bet it was brined. I used to go to place and never understood why their chicken was so great. One day a guy told me they brined them. And this place was a cheap takeout and I am certain the chicken they were buying was the cheapest everyday  chicken they could buy from supplier.","human_ref_B":"Sous vide","labels":1,"seconds_difference":49664.0,"score_ratio":1.5}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j11tft0","c_root_id_B":"j13ut1j","created_at_utc_A":1671585524,"created_at_utc_B":1671631263,"score_A":2,"score_B":3,"human_ref_A":"I use a ripping hot cast iron skillet that sat in the oven at 520F. Season with salt, put the burner on high and cook until it releases on one side. Turn the oven off. Flip it, put it back in the oven and Cook to your desired temp. It only takes a few more minutes to get there.","human_ref_B":"If you were at a really nice place that really cared about their product, etc. they would probably state on menu in desc. And charge accordingly if it was some special breed.   I would bet it was brined. I used to go to place and never understood why their chicken was so great. One day a guy told me they brined them. And this place was a cheap takeout and I am certain the chicken they were buying was the cheapest everyday  chicken they could buy from supplier.","labels":0,"seconds_difference":45739.0,"score_ratio":1.5}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j13ut1j","c_root_id_B":"j122aom","created_at_utc_A":1671631263,"created_at_utc_B":1671589598,"score_A":3,"score_B":2,"human_ref_A":"If you were at a really nice place that really cared about their product, etc. they would probably state on menu in desc. And charge accordingly if it was some special breed.   I would bet it was brined. I used to go to place and never understood why their chicken was so great. One day a guy told me they brined them. And this place was a cheap takeout and I am certain the chicken they were buying was the cheapest everyday  chicken they could buy from supplier.","human_ref_B":"Use regular yogurt to coat them in the night before. Take them out wipe them down season and cook like normal.","labels":1,"seconds_difference":41665.0,"score_ratio":1.5}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j13ut1j","c_root_id_B":"j12m4nc","created_at_utc_A":1671631263,"created_at_utc_B":1671599857,"score_A":3,"score_B":2,"human_ref_A":"If you were at a really nice place that really cared about their product, etc. they would probably state on menu in desc. And charge accordingly if it was some special breed.   I would bet it was brined. I used to go to place and never understood why their chicken was so great. One day a guy told me they brined them. And this place was a cheap takeout and I am certain the chicken they were buying was the cheapest everyday  chicken they could buy from supplier.","human_ref_B":"Thick cut chops is the way to go! To add to it make a brine! Heavy on the seasonings that you mix into the brine because that\u2019s what the meat will absorb. Steep the seasonings if you\u2019d like. Seasonings are dealers choice. (Salt, whole peppercorns, fennel, sugar are all good starting points). To the cool brine add extra undissolved salt to your brine. (science explanation) Essentially, the water in the chops will move out to dissolve the extra salt in the brine while the brine will move into the meat because the meat is less salty than the brine.   Brine your chops for no less than 16-18 hours. Before searing- Bring to temp for no less than an hour. Pat dry, season lightly (just enough for a crust). Hard sear each side. Baste with butter garlic and herbs. Finish in the oven if you\u2019d like.   Imo. Sous vide can be cumbersome. And it sounds like you\u2019ve already got the technique for getting your perfectly seared pork chop. Butter basting like a steak is   A nice restaurant touch if that\u2019s what you\u2019re really shooting for.","labels":1,"seconds_difference":31406.0,"score_ratio":1.5}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j12v7iq","c_root_id_B":"j13ut1j","created_at_utc_A":1671605917,"created_at_utc_B":1671631263,"score_A":2,"score_B":3,"human_ref_A":"Seconding good quality pork. But also koji marinade or a dry age can really do wonders. Harder to do a dry age at home but koji is certainly feasible.","human_ref_B":"If you were at a really nice place that really cared about their product, etc. they would probably state on menu in desc. And charge accordingly if it was some special breed.   I would bet it was brined. I used to go to place and never understood why their chicken was so great. One day a guy told me they brined them. And this place was a cheap takeout and I am certain the chicken they were buying was the cheapest everyday  chicken they could buy from supplier.","labels":0,"seconds_difference":25346.0,"score_ratio":1.5}
{"post_id":"zquuid","domain":"askculinary_test","upvote_ratio":0.84,"history":"How to I make porkchops very tender? I cook a lot of porkchops and got pretty good at it. I cook them to the perfect. 130-140. I take them out a little before then and let them rest. I usually dry salt brine them for a few hours before cooking them. They come out good.   I went to an upper scale restaurant recently and decide to order their pork chop and see how mine compare. Theyre flavor was good. However their porkchop was so melt in your mouth tender and I've never came close to it.   How do they get them so tender?!","c_root_id_A":"j13ut1j","c_root_id_B":"j1302l5","created_at_utc_A":1671631263,"created_at_utc_B":1671609653,"score_A":3,"score_B":2,"human_ref_A":"If you were at a really nice place that really cared about their product, etc. they would probably state on menu in desc. And charge accordingly if it was some special breed.   I would bet it was brined. I used to go to place and never understood why their chicken was so great. One day a guy told me they brined them. And this place was a cheap takeout and I am certain the chicken they were buying was the cheapest everyday  chicken they could buy from supplier.","human_ref_B":"Pound them, pierce them, marinate them.","labels":1,"seconds_difference":21610.0,"score_ratio":1.5}
{"post_id":"evv888","domain":"askculinary_test","upvote_ratio":0.93,"history":"Ever heard of dredging chicken in egg as the last step before frying it!? So my husband has this recipe he has always made, it comes from his mother. He calls it chicken pane (pronounced like the pasta Penne) and this is how he makes it:   First he covers thinly cut chicken breast with bread crumbs and pounds it out.   Then (here is the weird part) he dredges the chicken in egg and fries it in a shallow skilled.   The texture is not very crispy and it tastes a lot like how you would expect fried egg to taste. I\u2019ve never been a big fan and now I am starting to think my husband is the only person who does this.   Him and I both have a lot of experience making food in the normal flour-egg-breadcrumb routine, but he insists this is how \u201cchicken pane\u201d  is made.   Anyone out there like to fry their chicken with egg as the last step? What recipes would this work for? Is my husband alone in his love for fried egg chicken?","c_root_id_A":"ffydntb","c_root_id_B":"ffy8nuo","created_at_utc_A":1580343931,"created_at_utc_B":1580340720,"score_A":114,"score_B":13,"human_ref_A":"are you arab? i feel this is an arab method","human_ref_B":"We used do  something simular at an Italian restaurant I worked. Though we would at herbs and grated cheese to egg, then pan fry.","labels":1,"seconds_difference":3211.0,"score_ratio":8.7692307692}
{"post_id":"evv888","domain":"askculinary_test","upvote_ratio":0.93,"history":"Ever heard of dredging chicken in egg as the last step before frying it!? So my husband has this recipe he has always made, it comes from his mother. He calls it chicken pane (pronounced like the pasta Penne) and this is how he makes it:   First he covers thinly cut chicken breast with bread crumbs and pounds it out.   Then (here is the weird part) he dredges the chicken in egg and fries it in a shallow skilled.   The texture is not very crispy and it tastes a lot like how you would expect fried egg to taste. I\u2019ve never been a big fan and now I am starting to think my husband is the only person who does this.   Him and I both have a lot of experience making food in the normal flour-egg-breadcrumb routine, but he insists this is how \u201cchicken pane\u201d  is made.   Anyone out there like to fry their chicken with egg as the last step? What recipes would this work for? Is my husband alone in his love for fried egg chicken?","c_root_id_A":"ffydntb","c_root_id_B":"ffy92u6","created_at_utc_A":1580343931,"created_at_utc_B":1580340960,"score_A":114,"score_B":12,"human_ref_A":"are you arab? i feel this is an arab method","human_ref_B":"Yes. I come from Vienna and the Viennese schnitzel is the national dish of Austria. It's veal in flour-egg-breadcrumbs. Some restaurants have something called Parisian schnitzel and it's a similar piece of meat (mostly pork) that's put in four first and then in a mixture of eggs and parmesan. Great texture, doesn't look really good, but it's delicious.","labels":1,"seconds_difference":2971.0,"score_ratio":9.5}
{"post_id":"evv888","domain":"askculinary_test","upvote_ratio":0.93,"history":"Ever heard of dredging chicken in egg as the last step before frying it!? So my husband has this recipe he has always made, it comes from his mother. He calls it chicken pane (pronounced like the pasta Penne) and this is how he makes it:   First he covers thinly cut chicken breast with bread crumbs and pounds it out.   Then (here is the weird part) he dredges the chicken in egg and fries it in a shallow skilled.   The texture is not very crispy and it tastes a lot like how you would expect fried egg to taste. I\u2019ve never been a big fan and now I am starting to think my husband is the only person who does this.   Him and I both have a lot of experience making food in the normal flour-egg-breadcrumb routine, but he insists this is how \u201cchicken pane\u201d  is made.   Anyone out there like to fry their chicken with egg as the last step? What recipes would this work for? Is my husband alone in his love for fried egg chicken?","c_root_id_A":"ffyt9h6","c_root_id_B":"ffyjh9l","created_at_utc_A":1580354577,"created_at_utc_B":1580347895,"score_A":97,"score_B":79,"human_ref_A":"Chicken Francese is a classic Italian American dish where you dredge in flour, then dip in egg then cook in oil. The chicken is usually finished in a pan sauce of lemon butter white wine and herbs. Serve over pasta. It\u2019s pretty good...","human_ref_B":"Pan\u00e9 is just the French word for breading something. Sounds like the steps are just out of order like others have said.","labels":1,"seconds_difference":6682.0,"score_ratio":1.2278481013}
{"post_id":"evv888","domain":"askculinary_test","upvote_ratio":0.93,"history":"Ever heard of dredging chicken in egg as the last step before frying it!? So my husband has this recipe he has always made, it comes from his mother. He calls it chicken pane (pronounced like the pasta Penne) and this is how he makes it:   First he covers thinly cut chicken breast with bread crumbs and pounds it out.   Then (here is the weird part) he dredges the chicken in egg and fries it in a shallow skilled.   The texture is not very crispy and it tastes a lot like how you would expect fried egg to taste. I\u2019ve never been a big fan and now I am starting to think my husband is the only person who does this.   Him and I both have a lot of experience making food in the normal flour-egg-breadcrumb routine, but he insists this is how \u201cchicken pane\u201d  is made.   Anyone out there like to fry their chicken with egg as the last step? What recipes would this work for? Is my husband alone in his love for fried egg chicken?","c_root_id_A":"ffyt9h6","c_root_id_B":"ffyg33l","created_at_utc_A":1580354577,"created_at_utc_B":1580345583,"score_A":97,"score_B":22,"human_ref_A":"Chicken Francese is a classic Italian American dish where you dredge in flour, then dip in egg then cook in oil. The chicken is usually finished in a pan sauce of lemon butter white wine and herbs. Serve over pasta. It\u2019s pretty good...","human_ref_B":"Korean people do this with fish, to a lesser extent, beef and chicken. It is called jun. it\u2019s ok, it\u2019s just another method, it\u2019s good for dipping in sauce like doctored up soy sauce.","labels":1,"seconds_difference":8994.0,"score_ratio":4.4090909091}
{"post_id":"evv888","domain":"askculinary_test","upvote_ratio":0.93,"history":"Ever heard of dredging chicken in egg as the last step before frying it!? So my husband has this recipe he has always made, it comes from his mother. He calls it chicken pane (pronounced like the pasta Penne) and this is how he makes it:   First he covers thinly cut chicken breast with bread crumbs and pounds it out.   Then (here is the weird part) he dredges the chicken in egg and fries it in a shallow skilled.   The texture is not very crispy and it tastes a lot like how you would expect fried egg to taste. I\u2019ve never been a big fan and now I am starting to think my husband is the only person who does this.   Him and I both have a lot of experience making food in the normal flour-egg-breadcrumb routine, but he insists this is how \u201cchicken pane\u201d  is made.   Anyone out there like to fry their chicken with egg as the last step? What recipes would this work for? Is my husband alone in his love for fried egg chicken?","c_root_id_A":"ffy8nuo","c_root_id_B":"ffyt9h6","created_at_utc_A":1580340720,"created_at_utc_B":1580354577,"score_A":13,"score_B":97,"human_ref_A":"We used do  something simular at an Italian restaurant I worked. Though we would at herbs and grated cheese to egg, then pan fry.","human_ref_B":"Chicken Francese is a classic Italian American dish where you dredge in flour, then dip in egg then cook in oil. The chicken is usually finished in a pan sauce of lemon butter white wine and herbs. Serve over pasta. It\u2019s pretty good...","labels":0,"seconds_difference":13857.0,"score_ratio":7.4615384615}
{"post_id":"evv888","domain":"askculinary_test","upvote_ratio":0.93,"history":"Ever heard of dredging chicken in egg as the last step before frying it!? So my husband has this recipe he has always made, it comes from his mother. He calls it chicken pane (pronounced like the pasta Penne) and this is how he makes it:   First he covers thinly cut chicken breast with bread crumbs and pounds it out.   Then (here is the weird part) he dredges the chicken in egg and fries it in a shallow skilled.   The texture is not very crispy and it tastes a lot like how you would expect fried egg to taste. I\u2019ve never been a big fan and now I am starting to think my husband is the only person who does this.   Him and I both have a lot of experience making food in the normal flour-egg-breadcrumb routine, but he insists this is how \u201cchicken pane\u201d  is made.   Anyone out there like to fry their chicken with egg as the last step? What recipes would this work for? Is my husband alone in his love for fried egg chicken?","c_root_id_A":"ffyt9h6","c_root_id_B":"ffy92u6","created_at_utc_A":1580354577,"created_at_utc_B":1580340960,"score_A":97,"score_B":12,"human_ref_A":"Chicken Francese is a classic Italian American dish where you dredge in flour, then dip in egg then cook in oil. The chicken is usually finished in a pan sauce of lemon butter white wine and herbs. Serve over pasta. It\u2019s pretty good...","human_ref_B":"Yes. I come from Vienna and the Viennese schnitzel is the national dish of Austria. It's veal in flour-egg-breadcrumbs. Some restaurants have something called Parisian schnitzel and it's a similar piece of meat (mostly pork) that's put in four first and then in a mixture of eggs and parmesan. Great texture, doesn't look really good, but it's delicious.","labels":1,"seconds_difference":13617.0,"score_ratio":8.0833333333}
{"post_id":"evv888","domain":"askculinary_test","upvote_ratio":0.93,"history":"Ever heard of dredging chicken in egg as the last step before frying it!? So my husband has this recipe he has always made, it comes from his mother. He calls it chicken pane (pronounced like the pasta Penne) and this is how he makes it:   First he covers thinly cut chicken breast with bread crumbs and pounds it out.   Then (here is the weird part) he dredges the chicken in egg and fries it in a shallow skilled.   The texture is not very crispy and it tastes a lot like how you would expect fried egg to taste. I\u2019ve never been a big fan and now I am starting to think my husband is the only person who does this.   Him and I both have a lot of experience making food in the normal flour-egg-breadcrumb routine, but he insists this is how \u201cchicken pane\u201d  is made.   Anyone out there like to fry their chicken with egg as the last step? What recipes would this work for? Is my husband alone in his love for fried egg chicken?","c_root_id_A":"ffyt9h6","c_root_id_B":"ffyqais","created_at_utc_A":1580354577,"created_at_utc_B":1580352527,"score_A":97,"score_B":7,"human_ref_A":"Chicken Francese is a classic Italian American dish where you dredge in flour, then dip in egg then cook in oil. The chicken is usually finished in a pan sauce of lemon butter white wine and herbs. Serve over pasta. It\u2019s pretty good...","human_ref_B":"I do this with Sweet & Sour Chicken but with cornstarch and egg.  Dice the chicken.  Dredge in cornstarch.  Dredge in egg.  Fry in oil.  Add to baking pan and cover with sweet & sour sauce mixture.  Turns out tender on the inside and slightly crunchy on the exterior while being smothered in the sauce.","labels":1,"seconds_difference":2050.0,"score_ratio":13.8571428571}
{"post_id":"evv888","domain":"askculinary_test","upvote_ratio":0.93,"history":"Ever heard of dredging chicken in egg as the last step before frying it!? So my husband has this recipe he has always made, it comes from his mother. He calls it chicken pane (pronounced like the pasta Penne) and this is how he makes it:   First he covers thinly cut chicken breast with bread crumbs and pounds it out.   Then (here is the weird part) he dredges the chicken in egg and fries it in a shallow skilled.   The texture is not very crispy and it tastes a lot like how you would expect fried egg to taste. I\u2019ve never been a big fan and now I am starting to think my husband is the only person who does this.   Him and I both have a lot of experience making food in the normal flour-egg-breadcrumb routine, but he insists this is how \u201cchicken pane\u201d  is made.   Anyone out there like to fry their chicken with egg as the last step? What recipes would this work for? Is my husband alone in his love for fried egg chicken?","c_root_id_A":"ffyg33l","c_root_id_B":"ffyjh9l","created_at_utc_A":1580345583,"created_at_utc_B":1580347895,"score_A":22,"score_B":79,"human_ref_A":"Korean people do this with fish, to a lesser extent, beef and chicken. It is called jun. it\u2019s ok, it\u2019s just another method, it\u2019s good for dipping in sauce like doctored up soy sauce.","human_ref_B":"Pan\u00e9 is just the French word for breading something. Sounds like the steps are just out of order like others have said.","labels":0,"seconds_difference":2312.0,"score_ratio":3.5909090909}
{"post_id":"evv888","domain":"askculinary_test","upvote_ratio":0.93,"history":"Ever heard of dredging chicken in egg as the last step before frying it!? So my husband has this recipe he has always made, it comes from his mother. He calls it chicken pane (pronounced like the pasta Penne) and this is how he makes it:   First he covers thinly cut chicken breast with bread crumbs and pounds it out.   Then (here is the weird part) he dredges the chicken in egg and fries it in a shallow skilled.   The texture is not very crispy and it tastes a lot like how you would expect fried egg to taste. I\u2019ve never been a big fan and now I am starting to think my husband is the only person who does this.   Him and I both have a lot of experience making food in the normal flour-egg-breadcrumb routine, but he insists this is how \u201cchicken pane\u201d  is made.   Anyone out there like to fry their chicken with egg as the last step? What recipes would this work for? Is my husband alone in his love for fried egg chicken?","c_root_id_A":"ffyjh9l","c_root_id_B":"ffy8nuo","created_at_utc_A":1580347895,"created_at_utc_B":1580340720,"score_A":79,"score_B":13,"human_ref_A":"Pan\u00e9 is just the French word for breading something. Sounds like the steps are just out of order like others have said.","human_ref_B":"We used do  something simular at an Italian restaurant I worked. Though we would at herbs and grated cheese to egg, then pan fry.","labels":1,"seconds_difference":7175.0,"score_ratio":6.0769230769}
{"post_id":"evv888","domain":"askculinary_test","upvote_ratio":0.93,"history":"Ever heard of dredging chicken in egg as the last step before frying it!? So my husband has this recipe he has always made, it comes from his mother. He calls it chicken pane (pronounced like the pasta Penne) and this is how he makes it:   First he covers thinly cut chicken breast with bread crumbs and pounds it out.   Then (here is the weird part) he dredges the chicken in egg and fries it in a shallow skilled.   The texture is not very crispy and it tastes a lot like how you would expect fried egg to taste. I\u2019ve never been a big fan and now I am starting to think my husband is the only person who does this.   Him and I both have a lot of experience making food in the normal flour-egg-breadcrumb routine, but he insists this is how \u201cchicken pane\u201d  is made.   Anyone out there like to fry their chicken with egg as the last step? What recipes would this work for? Is my husband alone in his love for fried egg chicken?","c_root_id_A":"ffyjh9l","c_root_id_B":"ffy92u6","created_at_utc_A":1580347895,"created_at_utc_B":1580340960,"score_A":79,"score_B":12,"human_ref_A":"Pan\u00e9 is just the French word for breading something. Sounds like the steps are just out of order like others have said.","human_ref_B":"Yes. I come from Vienna and the Viennese schnitzel is the national dish of Austria. It's veal in flour-egg-breadcrumbs. Some restaurants have something called Parisian schnitzel and it's a similar piece of meat (mostly pork) that's put in four first and then in a mixture of eggs and parmesan. Great texture, doesn't look really good, but it's delicious.","labels":1,"seconds_difference":6935.0,"score_ratio":6.5833333333}
{"post_id":"evv888","domain":"askculinary_test","upvote_ratio":0.93,"history":"Ever heard of dredging chicken in egg as the last step before frying it!? So my husband has this recipe he has always made, it comes from his mother. He calls it chicken pane (pronounced like the pasta Penne) and this is how he makes it:   First he covers thinly cut chicken breast with bread crumbs and pounds it out.   Then (here is the weird part) he dredges the chicken in egg and fries it in a shallow skilled.   The texture is not very crispy and it tastes a lot like how you would expect fried egg to taste. I\u2019ve never been a big fan and now I am starting to think my husband is the only person who does this.   Him and I both have a lot of experience making food in the normal flour-egg-breadcrumb routine, but he insists this is how \u201cchicken pane\u201d  is made.   Anyone out there like to fry their chicken with egg as the last step? What recipes would this work for? Is my husband alone in his love for fried egg chicken?","c_root_id_A":"ffyg33l","c_root_id_B":"ffy8nuo","created_at_utc_A":1580345583,"created_at_utc_B":1580340720,"score_A":22,"score_B":13,"human_ref_A":"Korean people do this with fish, to a lesser extent, beef and chicken. It is called jun. it\u2019s ok, it\u2019s just another method, it\u2019s good for dipping in sauce like doctored up soy sauce.","human_ref_B":"We used do  something simular at an Italian restaurant I worked. Though we would at herbs and grated cheese to egg, then pan fry.","labels":1,"seconds_difference":4863.0,"score_ratio":1.6923076923}
{"post_id":"evv888","domain":"askculinary_test","upvote_ratio":0.93,"history":"Ever heard of dredging chicken in egg as the last step before frying it!? So my husband has this recipe he has always made, it comes from his mother. He calls it chicken pane (pronounced like the pasta Penne) and this is how he makes it:   First he covers thinly cut chicken breast with bread crumbs and pounds it out.   Then (here is the weird part) he dredges the chicken in egg and fries it in a shallow skilled.   The texture is not very crispy and it tastes a lot like how you would expect fried egg to taste. I\u2019ve never been a big fan and now I am starting to think my husband is the only person who does this.   Him and I both have a lot of experience making food in the normal flour-egg-breadcrumb routine, but he insists this is how \u201cchicken pane\u201d  is made.   Anyone out there like to fry their chicken with egg as the last step? What recipes would this work for? Is my husband alone in his love for fried egg chicken?","c_root_id_A":"ffy92u6","c_root_id_B":"ffyg33l","created_at_utc_A":1580340960,"created_at_utc_B":1580345583,"score_A":12,"score_B":22,"human_ref_A":"Yes. I come from Vienna and the Viennese schnitzel is the national dish of Austria. It's veal in flour-egg-breadcrumbs. Some restaurants have something called Parisian schnitzel and it's a similar piece of meat (mostly pork) that's put in four first and then in a mixture of eggs and parmesan. Great texture, doesn't look really good, but it's delicious.","human_ref_B":"Korean people do this with fish, to a lesser extent, beef and chicken. It is called jun. it\u2019s ok, it\u2019s just another method, it\u2019s good for dipping in sauce like doctored up soy sauce.","labels":0,"seconds_difference":4623.0,"score_ratio":1.8333333333}
{"post_id":"e0f2yp","domain":"askculinary_test","upvote_ratio":0.87,"history":"Have been effortlessly cooking yogurt based chicken and lamb dishes on my cast iron pan from day one. It's never lost its seasoning. In fact it has actually become non stick now. But why do people ask not to cook acidic stuff in cast iron pans? I mean by the time I found out yogurt and any acidic based sauce is a strict no no with cast iron pans I was already a year into cooking acidic curry sauces in my cast iron pan. Tomato based, yogurt based, anything you name. It's gone in. The cast iron pan wasn't really well seasoned when I bought it. But now after a year of usage it is like a non stick pan. I cook scrambled eggs to sunny side eggs effortlessly on it.  So is the no acidic thing with cast iron pans a myth? I have stopped using anything acidic on my cast iron pan now in the fear of degrading it.  What's the actual truth? Experiences would be really insightful to read.","c_root_id_A":"f8dtsyn","c_root_id_B":"f8dybek","created_at_utc_A":1574509227,"created_at_utc_B":1574513505,"score_A":16,"score_B":20,"human_ref_A":"I have no kind of food science\/professional cooking background but I\u2019ve only ever had problems when leaving acidic food (tomato sauce) in a cast iron pan for a while (overnight, oops) but I\u2019ve never had any issue when cleaning it up in a reasonable amount of time.","human_ref_B":"In my youth I made a vodka cream sauce in one. It was terrible. The sauce was inedible, it tasted so strongly of iron. It was the tomato.","labels":0,"seconds_difference":4278.0,"score_ratio":1.25}
{"post_id":"e0f2yp","domain":"askculinary_test","upvote_ratio":0.87,"history":"Have been effortlessly cooking yogurt based chicken and lamb dishes on my cast iron pan from day one. It's never lost its seasoning. In fact it has actually become non stick now. But why do people ask not to cook acidic stuff in cast iron pans? I mean by the time I found out yogurt and any acidic based sauce is a strict no no with cast iron pans I was already a year into cooking acidic curry sauces in my cast iron pan. Tomato based, yogurt based, anything you name. It's gone in. The cast iron pan wasn't really well seasoned when I bought it. But now after a year of usage it is like a non stick pan. I cook scrambled eggs to sunny side eggs effortlessly on it.  So is the no acidic thing with cast iron pans a myth? I have stopped using anything acidic on my cast iron pan now in the fear of degrading it.  What's the actual truth? Experiences would be really insightful to read.","c_root_id_A":"f8eh8z9","c_root_id_B":"f8e0w9g","created_at_utc_A":1574527576,"created_at_utc_B":1574515652,"score_A":9,"score_B":7,"human_ref_A":"very acidic foods will leach out iron from the pan which can tarnish the seasoning and make the food taste more metallic. a little bit of it should be alright, just don't be boiling up pickling vinegar or pure tomato-based sauces etc.","human_ref_B":"I don\u2019t remember all the details but I was told it had to do with the acid reacting to the iron. This would be more with long simmering sauces (spaghetti sauce for example), rather than just a regular recipe that uses tomatoes or other acid.   The thing that I never cook in cast iron is fish because I was taught it retains the smell. I don\u2019t want to test it out just in case!","labels":1,"seconds_difference":11924.0,"score_ratio":1.2857142857}
{"post_id":"e0f2yp","domain":"askculinary_test","upvote_ratio":0.87,"history":"Have been effortlessly cooking yogurt based chicken and lamb dishes on my cast iron pan from day one. It's never lost its seasoning. In fact it has actually become non stick now. But why do people ask not to cook acidic stuff in cast iron pans? I mean by the time I found out yogurt and any acidic based sauce is a strict no no with cast iron pans I was already a year into cooking acidic curry sauces in my cast iron pan. Tomato based, yogurt based, anything you name. It's gone in. The cast iron pan wasn't really well seasoned when I bought it. But now after a year of usage it is like a non stick pan. I cook scrambled eggs to sunny side eggs effortlessly on it.  So is the no acidic thing with cast iron pans a myth? I have stopped using anything acidic on my cast iron pan now in the fear of degrading it.  What's the actual truth? Experiences would be really insightful to read.","c_root_id_A":"f8ej8t0","c_root_id_B":"f8et7ey","created_at_utc_A":1574528703,"created_at_utc_B":1574533374,"score_A":3,"score_B":6,"human_ref_A":"It's really just don't simmer very acidic things in it for a long time. A long simmer of tomato sauce will remove some seasoning. Personally I don't think yogurt is acidic enough to really worry about, especially if you haven't noticed anything negative.","human_ref_B":"I am a cook. The reasoning behind the madness is the fact of the acidity of tomatoes. It will melt away the iron and you'll get that iron taste and even sometime poisoning from the food.   In the same matter its not okay to pit aluminum foil over tomato based products if you want to save them. The best thing to do would be put some wax paper and then the aluminum foil. When it comes to cooking with to tomato just get a different pan that isn't iron.","labels":0,"seconds_difference":4671.0,"score_ratio":2.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8g7u2","c_root_id_B":"if8ka4n","created_at_utc_A":1657216107,"created_at_utc_B":1657217665,"score_A":4,"score_B":69,"human_ref_A":"Parsely and or Basil","human_ref_B":"Culantro, also known as Ngo Gai. I'm with you on the soap tasting, and have tested it. It's way more fibrous, so chiffonade it really fine.","labels":0,"seconds_difference":1558.0,"score_ratio":17.25}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8yy5e","c_root_id_B":"if8kksc","created_at_utc_A":1657223317,"created_at_utc_B":1657217777,"score_A":25,"score_B":24,"human_ref_A":"It tastes like soap to me. I still put it in every recipe that calls for it. It gets better with more exposure. Always tastes like soap, but your mind doesn't care once it figures out it's not poison.","human_ref_B":"I love cilantro, but I had one variety that was growing in a friends garden and I actually tasted the soap. It was the strangest thing because I'd never tasted it in the store bought stuff.   If you want to replace it in Vietnamese or Thai style dishes, I'd go with basil. In most South Asian or Mexican, I'd go with parsley. That is based on my own personal preference and not necessarily traditional.","labels":1,"seconds_difference":5540.0,"score_ratio":1.0416666667}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8kksc","c_root_id_B":"ifatpja","created_at_utc_A":1657217777,"created_at_utc_B":1657252063,"score_A":24,"score_B":28,"human_ref_A":"I love cilantro, but I had one variety that was growing in a friends garden and I actually tasted the soap. It was the strangest thing because I'd never tasted it in the store bought stuff.   If you want to replace it in Vietnamese or Thai style dishes, I'd go with basil. In most South Asian or Mexican, I'd go with parsley. That is based on my own personal preference and not necessarily traditional.","human_ref_B":"Freshly Ground coriander seed and fresh parsley (curly is better for this imo ).   A lot of soap tasters like myself don\u2019t get the soap flavor from fresh ground coriander seeds.  It\u2019s just fresh and citrusy, and nice.  I add this to curly parsely to mimic cilantro for myself.  Pro chef, 20 years.","labels":0,"seconds_difference":34286.0,"score_ratio":1.1666666667}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8kksc","c_root_id_B":"if8g7u2","created_at_utc_A":1657217777,"created_at_utc_B":1657216107,"score_A":24,"score_B":4,"human_ref_A":"I love cilantro, but I had one variety that was growing in a friends garden and I actually tasted the soap. It was the strangest thing because I'd never tasted it in the store bought stuff.   If you want to replace it in Vietnamese or Thai style dishes, I'd go with basil. In most South Asian or Mexican, I'd go with parsley. That is based on my own personal preference and not necessarily traditional.","human_ref_B":"Parsely and or Basil","labels":1,"seconds_difference":1670.0,"score_ratio":6.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8yy5e","c_root_id_B":"ifatpja","created_at_utc_A":1657223317,"created_at_utc_B":1657252063,"score_A":25,"score_B":28,"human_ref_A":"It tastes like soap to me. I still put it in every recipe that calls for it. It gets better with more exposure. Always tastes like soap, but your mind doesn't care once it figures out it's not poison.","human_ref_B":"Freshly Ground coriander seed and fresh parsley (curly is better for this imo ).   A lot of soap tasters like myself don\u2019t get the soap flavor from fresh ground coriander seeds.  It\u2019s just fresh and citrusy, and nice.  I add this to curly parsely to mimic cilantro for myself.  Pro chef, 20 years.","labels":0,"seconds_difference":28746.0,"score_ratio":1.12}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8yy5e","c_root_id_B":"if8rnzx","created_at_utc_A":1657223317,"created_at_utc_B":1657220489,"score_A":25,"score_B":20,"human_ref_A":"It tastes like soap to me. I still put it in every recipe that calls for it. It gets better with more exposure. Always tastes like soap, but your mind doesn't care once it figures out it's not poison.","human_ref_B":"Eh, it's an herbal taste. You might try a mix of other fresh herbs that you find pleasing; Chervil, Arugula, Culantro, Cress, Mint, Basil, Parsley, maybe even celery leaves? The thing about cilantro is it has its own flavor that stands out and is unique. I think if I was going to make a fragrant herbal dish and couldn't use cilantro I'd stick in a few finely chopped Thai basil and spearmint leaves.","labels":1,"seconds_difference":2828.0,"score_ratio":1.25}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8lkf5","c_root_id_B":"if8yy5e","created_at_utc_A":1657218154,"created_at_utc_B":1657223317,"score_A":6,"score_B":25,"human_ref_A":"I absolutely hated it. It made Indian food taste like crap and Mexican like something was wrong somewhere. Over time I learned to accept it and now I expect it. I'm not a fan of green peppers but there are some things the flavor is required and without it, something is missing. Cilantro has become the same. If it's on the side I even add it to soups, taco's, etc.   I'm not sure if I can explain what it tastes like to me, but it's very nasally like I taste it in my nose more than my mouth. It's pretty bright, and maybe kind of like baby spinach and parsley backend.   btw, ignore the DV's here. There is no rhyme or reason for it.","human_ref_B":"It tastes like soap to me. I still put it in every recipe that calls for it. It gets better with more exposure. Always tastes like soap, but your mind doesn't care once it figures out it's not poison.","labels":0,"seconds_difference":5163.0,"score_ratio":4.1666666667}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8yy5e","c_root_id_B":"if8nrpc","created_at_utc_A":1657223317,"created_at_utc_B":1657218996,"score_A":25,"score_B":7,"human_ref_A":"It tastes like soap to me. I still put it in every recipe that calls for it. It gets better with more exposure. Always tastes like soap, but your mind doesn't care once it figures out it's not poison.","human_ref_B":"My bf has the anti-cilantro gene, too. I often sub basil for cilantro in many of the Asian dishes that would use cilantro. With Mexican, I just leave it out of his portion.","labels":1,"seconds_difference":4321.0,"score_ratio":3.5714285714}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8l1re","c_root_id_B":"if8yy5e","created_at_utc_A":1657217958,"created_at_utc_B":1657223317,"score_A":6,"score_B":25,"human_ref_A":"I hate cilantro for different reasons.  To me it tastes like dirt and pepper.","human_ref_B":"It tastes like soap to me. I still put it in every recipe that calls for it. It gets better with more exposure. Always tastes like soap, but your mind doesn't care once it figures out it's not poison.","labels":0,"seconds_difference":5359.0,"score_ratio":4.1666666667}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8g7u2","c_root_id_B":"if8yy5e","created_at_utc_A":1657216107,"created_at_utc_B":1657223317,"score_A":4,"score_B":25,"human_ref_A":"Parsely and or Basil","human_ref_B":"It tastes like soap to me. I still put it in every recipe that calls for it. It gets better with more exposure. Always tastes like soap, but your mind doesn't care once it figures out it's not poison.","labels":0,"seconds_difference":7210.0,"score_ratio":6.25}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8nbre","c_root_id_B":"if8yy5e","created_at_utc_A":1657218827,"created_at_utc_B":1657223317,"score_A":4,"score_B":25,"human_ref_A":"I also can't do cilantro.  I usually skip it, use parsley, or use scallions.  Parsley is a pretty decent approximation.  Scallions aren't like parsley at all, but they're delicious so I'm good with it (and obviously it depends on the dish).","human_ref_B":"It tastes like soap to me. I still put it in every recipe that calls for it. It gets better with more exposure. Always tastes like soap, but your mind doesn't care once it figures out it's not poison.","labels":0,"seconds_difference":4490.0,"score_ratio":6.25}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8oohx","c_root_id_B":"if8yy5e","created_at_utc_A":1657219340,"created_at_utc_B":1657223317,"score_A":4,"score_B":25,"human_ref_A":"A squirt of dish soap gives about the same flavor profile\u2026.just sayin\u2019! \ud83e\udd22\ud83e\udd2e Yay for us 10%-ers","human_ref_B":"It tastes like soap to me. I still put it in every recipe that calls for it. It gets better with more exposure. Always tastes like soap, but your mind doesn't care once it figures out it's not poison.","labels":0,"seconds_difference":3977.0,"score_ratio":6.25}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8rnzx","c_root_id_B":"ifatpja","created_at_utc_A":1657220489,"created_at_utc_B":1657252063,"score_A":20,"score_B":28,"human_ref_A":"Eh, it's an herbal taste. You might try a mix of other fresh herbs that you find pleasing; Chervil, Arugula, Culantro, Cress, Mint, Basil, Parsley, maybe even celery leaves? The thing about cilantro is it has its own flavor that stands out and is unique. I think if I was going to make a fragrant herbal dish and couldn't use cilantro I'd stick in a few finely chopped Thai basil and spearmint leaves.","human_ref_B":"Freshly Ground coriander seed and fresh parsley (curly is better for this imo ).   A lot of soap tasters like myself don\u2019t get the soap flavor from fresh ground coriander seeds.  It\u2019s just fresh and citrusy, and nice.  I add this to curly parsely to mimic cilantro for myself.  Pro chef, 20 years.","labels":0,"seconds_difference":31574.0,"score_ratio":1.4}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if98te1","c_root_id_B":"ifatpja","created_at_utc_A":1657227050,"created_at_utc_B":1657252063,"score_A":12,"score_B":28,"human_ref_A":"Hey I\u2019m with you. For years I ate cilantro with no problem. Loved the stuff in salsas. That is until about a month ago when I added some cilantro to my homemade salsa and gagged when I tasted the mixture. I actually thought I had neglected to rinse the soap out of my salsa bowl!  It seems that overnight the cilantro soap gene came active in my body!  I so miss loving cilantro!!!","human_ref_B":"Freshly Ground coriander seed and fresh parsley (curly is better for this imo ).   A lot of soap tasters like myself don\u2019t get the soap flavor from fresh ground coriander seeds.  It\u2019s just fresh and citrusy, and nice.  I add this to curly parsely to mimic cilantro for myself.  Pro chef, 20 years.","labels":0,"seconds_difference":25013.0,"score_ratio":2.3333333333}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8lkf5","c_root_id_B":"ifatpja","created_at_utc_A":1657218154,"created_at_utc_B":1657252063,"score_A":6,"score_B":28,"human_ref_A":"I absolutely hated it. It made Indian food taste like crap and Mexican like something was wrong somewhere. Over time I learned to accept it and now I expect it. I'm not a fan of green peppers but there are some things the flavor is required and without it, something is missing. Cilantro has become the same. If it's on the side I even add it to soups, taco's, etc.   I'm not sure if I can explain what it tastes like to me, but it's very nasally like I taste it in my nose more than my mouth. It's pretty bright, and maybe kind of like baby spinach and parsley backend.   btw, ignore the DV's here. There is no rhyme or reason for it.","human_ref_B":"Freshly Ground coriander seed and fresh parsley (curly is better for this imo ).   A lot of soap tasters like myself don\u2019t get the soap flavor from fresh ground coriander seeds.  It\u2019s just fresh and citrusy, and nice.  I add this to curly parsely to mimic cilantro for myself.  Pro chef, 20 years.","labels":0,"seconds_difference":33909.0,"score_ratio":4.6666666667}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"ifatpja","c_root_id_B":"if8nrpc","created_at_utc_A":1657252063,"created_at_utc_B":1657218996,"score_A":28,"score_B":7,"human_ref_A":"Freshly Ground coriander seed and fresh parsley (curly is better for this imo ).   A lot of soap tasters like myself don\u2019t get the soap flavor from fresh ground coriander seeds.  It\u2019s just fresh and citrusy, and nice.  I add this to curly parsely to mimic cilantro for myself.  Pro chef, 20 years.","human_ref_B":"My bf has the anti-cilantro gene, too. I often sub basil for cilantro in many of the Asian dishes that would use cilantro. With Mexican, I just leave it out of his portion.","labels":1,"seconds_difference":33067.0,"score_ratio":4.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8l1re","c_root_id_B":"ifatpja","created_at_utc_A":1657217958,"created_at_utc_B":1657252063,"score_A":6,"score_B":28,"human_ref_A":"I hate cilantro for different reasons.  To me it tastes like dirt and pepper.","human_ref_B":"Freshly Ground coriander seed and fresh parsley (curly is better for this imo ).   A lot of soap tasters like myself don\u2019t get the soap flavor from fresh ground coriander seeds.  It\u2019s just fresh and citrusy, and nice.  I add this to curly parsely to mimic cilantro for myself.  Pro chef, 20 years.","labels":0,"seconds_difference":34105.0,"score_ratio":4.6666666667}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"ifatpja","c_root_id_B":"if8g7u2","created_at_utc_A":1657252063,"created_at_utc_B":1657216107,"score_A":28,"score_B":4,"human_ref_A":"Freshly Ground coriander seed and fresh parsley (curly is better for this imo ).   A lot of soap tasters like myself don\u2019t get the soap flavor from fresh ground coriander seeds.  It\u2019s just fresh and citrusy, and nice.  I add this to curly parsely to mimic cilantro for myself.  Pro chef, 20 years.","human_ref_B":"Parsely and or Basil","labels":1,"seconds_difference":35956.0,"score_ratio":7.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8nbre","c_root_id_B":"ifatpja","created_at_utc_A":1657218827,"created_at_utc_B":1657252063,"score_A":4,"score_B":28,"human_ref_A":"I also can't do cilantro.  I usually skip it, use parsley, or use scallions.  Parsley is a pretty decent approximation.  Scallions aren't like parsley at all, but they're delicious so I'm good with it (and obviously it depends on the dish).","human_ref_B":"Freshly Ground coriander seed and fresh parsley (curly is better for this imo ).   A lot of soap tasters like myself don\u2019t get the soap flavor from fresh ground coriander seeds.  It\u2019s just fresh and citrusy, and nice.  I add this to curly parsely to mimic cilantro for myself.  Pro chef, 20 years.","labels":0,"seconds_difference":33236.0,"score_ratio":7.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8oohx","c_root_id_B":"ifatpja","created_at_utc_A":1657219340,"created_at_utc_B":1657252063,"score_A":4,"score_B":28,"human_ref_A":"A squirt of dish soap gives about the same flavor profile\u2026.just sayin\u2019! \ud83e\udd22\ud83e\udd2e Yay for us 10%-ers","human_ref_B":"Freshly Ground coriander seed and fresh parsley (curly is better for this imo ).   A lot of soap tasters like myself don\u2019t get the soap flavor from fresh ground coriander seeds.  It\u2019s just fresh and citrusy, and nice.  I add this to curly parsely to mimic cilantro for myself.  Pro chef, 20 years.","labels":0,"seconds_difference":32723.0,"score_ratio":7.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8lkf5","c_root_id_B":"if8rnzx","created_at_utc_A":1657218154,"created_at_utc_B":1657220489,"score_A":6,"score_B":20,"human_ref_A":"I absolutely hated it. It made Indian food taste like crap and Mexican like something was wrong somewhere. Over time I learned to accept it and now I expect it. I'm not a fan of green peppers but there are some things the flavor is required and without it, something is missing. Cilantro has become the same. If it's on the side I even add it to soups, taco's, etc.   I'm not sure if I can explain what it tastes like to me, but it's very nasally like I taste it in my nose more than my mouth. It's pretty bright, and maybe kind of like baby spinach and parsley backend.   btw, ignore the DV's here. There is no rhyme or reason for it.","human_ref_B":"Eh, it's an herbal taste. You might try a mix of other fresh herbs that you find pleasing; Chervil, Arugula, Culantro, Cress, Mint, Basil, Parsley, maybe even celery leaves? The thing about cilantro is it has its own flavor that stands out and is unique. I think if I was going to make a fragrant herbal dish and couldn't use cilantro I'd stick in a few finely chopped Thai basil and spearmint leaves.","labels":0,"seconds_difference":2335.0,"score_ratio":3.3333333333}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8nrpc","c_root_id_B":"if8rnzx","created_at_utc_A":1657218996,"created_at_utc_B":1657220489,"score_A":7,"score_B":20,"human_ref_A":"My bf has the anti-cilantro gene, too. I often sub basil for cilantro in many of the Asian dishes that would use cilantro. With Mexican, I just leave it out of his portion.","human_ref_B":"Eh, it's an herbal taste. You might try a mix of other fresh herbs that you find pleasing; Chervil, Arugula, Culantro, Cress, Mint, Basil, Parsley, maybe even celery leaves? The thing about cilantro is it has its own flavor that stands out and is unique. I think if I was going to make a fragrant herbal dish and couldn't use cilantro I'd stick in a few finely chopped Thai basil and spearmint leaves.","labels":0,"seconds_difference":1493.0,"score_ratio":2.8571428571}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8rnzx","c_root_id_B":"if8l1re","created_at_utc_A":1657220489,"created_at_utc_B":1657217958,"score_A":20,"score_B":6,"human_ref_A":"Eh, it's an herbal taste. You might try a mix of other fresh herbs that you find pleasing; Chervil, Arugula, Culantro, Cress, Mint, Basil, Parsley, maybe even celery leaves? The thing about cilantro is it has its own flavor that stands out and is unique. I think if I was going to make a fragrant herbal dish and couldn't use cilantro I'd stick in a few finely chopped Thai basil and spearmint leaves.","human_ref_B":"I hate cilantro for different reasons.  To me it tastes like dirt and pepper.","labels":1,"seconds_difference":2531.0,"score_ratio":3.3333333333}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8g7u2","c_root_id_B":"if8rnzx","created_at_utc_A":1657216107,"created_at_utc_B":1657220489,"score_A":4,"score_B":20,"human_ref_A":"Parsely and or Basil","human_ref_B":"Eh, it's an herbal taste. You might try a mix of other fresh herbs that you find pleasing; Chervil, Arugula, Culantro, Cress, Mint, Basil, Parsley, maybe even celery leaves? The thing about cilantro is it has its own flavor that stands out and is unique. I think if I was going to make a fragrant herbal dish and couldn't use cilantro I'd stick in a few finely chopped Thai basil and spearmint leaves.","labels":0,"seconds_difference":4382.0,"score_ratio":5.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8rnzx","c_root_id_B":"if8nbre","created_at_utc_A":1657220489,"created_at_utc_B":1657218827,"score_A":20,"score_B":4,"human_ref_A":"Eh, it's an herbal taste. You might try a mix of other fresh herbs that you find pleasing; Chervil, Arugula, Culantro, Cress, Mint, Basil, Parsley, maybe even celery leaves? The thing about cilantro is it has its own flavor that stands out and is unique. I think if I was going to make a fragrant herbal dish and couldn't use cilantro I'd stick in a few finely chopped Thai basil and spearmint leaves.","human_ref_B":"I also can't do cilantro.  I usually skip it, use parsley, or use scallions.  Parsley is a pretty decent approximation.  Scallions aren't like parsley at all, but they're delicious so I'm good with it (and obviously it depends on the dish).","labels":1,"seconds_difference":1662.0,"score_ratio":5.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8rnzx","c_root_id_B":"if8oohx","created_at_utc_A":1657220489,"created_at_utc_B":1657219340,"score_A":20,"score_B":4,"human_ref_A":"Eh, it's an herbal taste. You might try a mix of other fresh herbs that you find pleasing; Chervil, Arugula, Culantro, Cress, Mint, Basil, Parsley, maybe even celery leaves? The thing about cilantro is it has its own flavor that stands out and is unique. I think if I was going to make a fragrant herbal dish and couldn't use cilantro I'd stick in a few finely chopped Thai basil and spearmint leaves.","human_ref_B":"A squirt of dish soap gives about the same flavor profile\u2026.just sayin\u2019! \ud83e\udd22\ud83e\udd2e Yay for us 10%-ers","labels":1,"seconds_difference":1149.0,"score_ratio":5.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8lkf5","c_root_id_B":"if98te1","created_at_utc_A":1657218154,"created_at_utc_B":1657227050,"score_A":6,"score_B":12,"human_ref_A":"I absolutely hated it. It made Indian food taste like crap and Mexican like something was wrong somewhere. Over time I learned to accept it and now I expect it. I'm not a fan of green peppers but there are some things the flavor is required and without it, something is missing. Cilantro has become the same. If it's on the side I even add it to soups, taco's, etc.   I'm not sure if I can explain what it tastes like to me, but it's very nasally like I taste it in my nose more than my mouth. It's pretty bright, and maybe kind of like baby spinach and parsley backend.   btw, ignore the DV's here. There is no rhyme or reason for it.","human_ref_B":"Hey I\u2019m with you. For years I ate cilantro with no problem. Loved the stuff in salsas. That is until about a month ago when I added some cilantro to my homemade salsa and gagged when I tasted the mixture. I actually thought I had neglected to rinse the soap out of my salsa bowl!  It seems that overnight the cilantro soap gene came active in my body!  I so miss loving cilantro!!!","labels":0,"seconds_difference":8896.0,"score_ratio":2.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if98te1","c_root_id_B":"if8nrpc","created_at_utc_A":1657227050,"created_at_utc_B":1657218996,"score_A":12,"score_B":7,"human_ref_A":"Hey I\u2019m with you. For years I ate cilantro with no problem. Loved the stuff in salsas. That is until about a month ago when I added some cilantro to my homemade salsa and gagged when I tasted the mixture. I actually thought I had neglected to rinse the soap out of my salsa bowl!  It seems that overnight the cilantro soap gene came active in my body!  I so miss loving cilantro!!!","human_ref_B":"My bf has the anti-cilantro gene, too. I often sub basil for cilantro in many of the Asian dishes that would use cilantro. With Mexican, I just leave it out of his portion.","labels":1,"seconds_difference":8054.0,"score_ratio":1.7142857143}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8l1re","c_root_id_B":"if98te1","created_at_utc_A":1657217958,"created_at_utc_B":1657227050,"score_A":6,"score_B":12,"human_ref_A":"I hate cilantro for different reasons.  To me it tastes like dirt and pepper.","human_ref_B":"Hey I\u2019m with you. For years I ate cilantro with no problem. Loved the stuff in salsas. That is until about a month ago when I added some cilantro to my homemade salsa and gagged when I tasted the mixture. I actually thought I had neglected to rinse the soap out of my salsa bowl!  It seems that overnight the cilantro soap gene came active in my body!  I so miss loving cilantro!!!","labels":0,"seconds_difference":9092.0,"score_ratio":2.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if98te1","c_root_id_B":"if8g7u2","created_at_utc_A":1657227050,"created_at_utc_B":1657216107,"score_A":12,"score_B":4,"human_ref_A":"Hey I\u2019m with you. For years I ate cilantro with no problem. Loved the stuff in salsas. That is until about a month ago when I added some cilantro to my homemade salsa and gagged when I tasted the mixture. I actually thought I had neglected to rinse the soap out of my salsa bowl!  It seems that overnight the cilantro soap gene came active in my body!  I so miss loving cilantro!!!","human_ref_B":"Parsely and or Basil","labels":1,"seconds_difference":10943.0,"score_ratio":3.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if98te1","c_root_id_B":"if8nbre","created_at_utc_A":1657227050,"created_at_utc_B":1657218827,"score_A":12,"score_B":4,"human_ref_A":"Hey I\u2019m with you. For years I ate cilantro with no problem. Loved the stuff in salsas. That is until about a month ago when I added some cilantro to my homemade salsa and gagged when I tasted the mixture. I actually thought I had neglected to rinse the soap out of my salsa bowl!  It seems that overnight the cilantro soap gene came active in my body!  I so miss loving cilantro!!!","human_ref_B":"I also can't do cilantro.  I usually skip it, use parsley, or use scallions.  Parsley is a pretty decent approximation.  Scallions aren't like parsley at all, but they're delicious so I'm good with it (and obviously it depends on the dish).","labels":1,"seconds_difference":8223.0,"score_ratio":3.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if98te1","c_root_id_B":"if8oohx","created_at_utc_A":1657227050,"created_at_utc_B":1657219340,"score_A":12,"score_B":4,"human_ref_A":"Hey I\u2019m with you. For years I ate cilantro with no problem. Loved the stuff in salsas. That is until about a month ago when I added some cilantro to my homemade salsa and gagged when I tasted the mixture. I actually thought I had neglected to rinse the soap out of my salsa bowl!  It seems that overnight the cilantro soap gene came active in my body!  I so miss loving cilantro!!!","human_ref_B":"A squirt of dish soap gives about the same flavor profile\u2026.just sayin\u2019! \ud83e\udd22\ud83e\udd2e Yay for us 10%-ers","labels":1,"seconds_difference":7710.0,"score_ratio":3.0}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8lkf5","c_root_id_B":"if8nrpc","created_at_utc_A":1657218154,"created_at_utc_B":1657218996,"score_A":6,"score_B":7,"human_ref_A":"I absolutely hated it. It made Indian food taste like crap and Mexican like something was wrong somewhere. Over time I learned to accept it and now I expect it. I'm not a fan of green peppers but there are some things the flavor is required and without it, something is missing. Cilantro has become the same. If it's on the side I even add it to soups, taco's, etc.   I'm not sure if I can explain what it tastes like to me, but it's very nasally like I taste it in my nose more than my mouth. It's pretty bright, and maybe kind of like baby spinach and parsley backend.   btw, ignore the DV's here. There is no rhyme or reason for it.","human_ref_B":"My bf has the anti-cilantro gene, too. I often sub basil for cilantro in many of the Asian dishes that would use cilantro. With Mexican, I just leave it out of his portion.","labels":0,"seconds_difference":842.0,"score_ratio":1.1666666667}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8lkf5","c_root_id_B":"if8g7u2","created_at_utc_A":1657218154,"created_at_utc_B":1657216107,"score_A":6,"score_B":4,"human_ref_A":"I absolutely hated it. It made Indian food taste like crap and Mexican like something was wrong somewhere. Over time I learned to accept it and now I expect it. I'm not a fan of green peppers but there are some things the flavor is required and without it, something is missing. Cilantro has become the same. If it's on the side I even add it to soups, taco's, etc.   I'm not sure if I can explain what it tastes like to me, but it's very nasally like I taste it in my nose more than my mouth. It's pretty bright, and maybe kind of like baby spinach and parsley backend.   btw, ignore the DV's here. There is no rhyme or reason for it.","human_ref_B":"Parsely and or Basil","labels":1,"seconds_difference":2047.0,"score_ratio":1.5}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8l1re","c_root_id_B":"if8nrpc","created_at_utc_A":1657217958,"created_at_utc_B":1657218996,"score_A":6,"score_B":7,"human_ref_A":"I hate cilantro for different reasons.  To me it tastes like dirt and pepper.","human_ref_B":"My bf has the anti-cilantro gene, too. I often sub basil for cilantro in many of the Asian dishes that would use cilantro. With Mexican, I just leave it out of his portion.","labels":0,"seconds_difference":1038.0,"score_ratio":1.1666666667}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8g7u2","c_root_id_B":"if8nrpc","created_at_utc_A":1657216107,"created_at_utc_B":1657218996,"score_A":4,"score_B":7,"human_ref_A":"Parsely and or Basil","human_ref_B":"My bf has the anti-cilantro gene, too. I often sub basil for cilantro in many of the Asian dishes that would use cilantro. With Mexican, I just leave it out of his portion.","labels":0,"seconds_difference":2889.0,"score_ratio":1.75}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8nbre","c_root_id_B":"if8nrpc","created_at_utc_A":1657218827,"created_at_utc_B":1657218996,"score_A":4,"score_B":7,"human_ref_A":"I also can't do cilantro.  I usually skip it, use parsley, or use scallions.  Parsley is a pretty decent approximation.  Scallions aren't like parsley at all, but they're delicious so I'm good with it (and obviously it depends on the dish).","human_ref_B":"My bf has the anti-cilantro gene, too. I often sub basil for cilantro in many of the Asian dishes that would use cilantro. With Mexican, I just leave it out of his portion.","labels":0,"seconds_difference":169.0,"score_ratio":1.75}
{"post_id":"vtoesp","domain":"askculinary_test","upvote_ratio":0.85,"history":"I am in the 10% of soap tasters. Anytime a recipe calls for Cilantro, I cringe and either leave it out or move along. I have the gene that makes Cilantro taste like soap, and my question to you is, what can I substitute in either liquid or herb form? I have NO idea what it's supposed to taste like (my wife tried to describe it as peppery and citrusy) but she can fuck up making cereal so I don't trust a word she says. Any advice?","c_root_id_A":"if8l1re","c_root_id_B":"if8g7u2","created_at_utc_A":1657217958,"created_at_utc_B":1657216107,"score_A":6,"score_B":4,"human_ref_A":"I hate cilantro for different reasons.  To me it tastes like dirt and pepper.","human_ref_B":"Parsely and or Basil","labels":1,"seconds_difference":1851.0,"score_ratio":1.5}
{"post_id":"r4xxh5","domain":"askculinary_test","upvote_ratio":0.9,"history":"Is table salt in restaurants, generally, iodized? Im curious if restaurant table salt is of the iodized variety. I know real chefs use diamond and its not, but at the table it could be different. What say y\u2019all?","c_root_id_A":"hmjneks","c_root_id_B":"hmjgch1","created_at_utc_A":1638202827,"created_at_utc_B":1638199797,"score_A":191,"score_B":115,"human_ref_A":"Restaurant salt usually comes in 4 lb boxes. And Yes, it is iodized","human_ref_B":"Kosher salt is generally sold too coarse for shakers. In the US, you can assume that if the salt is in a shaker, it's iodized.","labels":1,"seconds_difference":3030.0,"score_ratio":1.6608695652}
{"post_id":"r4xxh5","domain":"askculinary_test","upvote_ratio":0.9,"history":"Is table salt in restaurants, generally, iodized? Im curious if restaurant table salt is of the iodized variety. I know real chefs use diamond and its not, but at the table it could be different. What say y\u2019all?","c_root_id_A":"hmjneks","c_root_id_B":"hmjemjd","created_at_utc_A":1638202827,"created_at_utc_B":1638199023,"score_A":191,"score_B":17,"human_ref_A":"Restaurant salt usually comes in 4 lb boxes. And Yes, it is iodized","human_ref_B":"It\u2019s in bulk so I\u2019d say it\u2019s safe to assume yes.","labels":1,"seconds_difference":3804.0,"score_ratio":11.2352941176}
{"post_id":"r4xxh5","domain":"askculinary_test","upvote_ratio":0.9,"history":"Is table salt in restaurants, generally, iodized? Im curious if restaurant table salt is of the iodized variety. I know real chefs use diamond and its not, but at the table it could be different. What say y\u2019all?","c_root_id_A":"hmjemjd","c_root_id_B":"hmjgch1","created_at_utc_A":1638199023,"created_at_utc_B":1638199797,"score_A":17,"score_B":115,"human_ref_A":"It\u2019s in bulk so I\u2019d say it\u2019s safe to assume yes.","human_ref_B":"Kosher salt is generally sold too coarse for shakers. In the US, you can assume that if the salt is in a shaker, it's iodized.","labels":0,"seconds_difference":774.0,"score_ratio":6.7647058824}
{"post_id":"r4xxh5","domain":"askculinary_test","upvote_ratio":0.9,"history":"Is table salt in restaurants, generally, iodized? Im curious if restaurant table salt is of the iodized variety. I know real chefs use diamond and its not, but at the table it could be different. What say y\u2019all?","c_root_id_A":"hmk1yfm","c_root_id_B":"hmjemjd","created_at_utc_A":1638208724,"created_at_utc_B":1638199023,"score_A":84,"score_B":17,"human_ref_A":"Depends on how nice the restaurant is. If it's upscale casual you might get kosher, but you probably won't find salt on a white tablecloth table, becaus that implies the food isn't correctly seasoned. Casual and fast casual is for sure iodized","human_ref_B":"It\u2019s in bulk so I\u2019d say it\u2019s safe to assume yes.","labels":1,"seconds_difference":9701.0,"score_ratio":4.9411764706}
{"post_id":"r4xxh5","domain":"askculinary_test","upvote_ratio":0.9,"history":"Is table salt in restaurants, generally, iodized? Im curious if restaurant table salt is of the iodized variety. I know real chefs use diamond and its not, but at the table it could be different. What say y\u2019all?","c_root_id_A":"hmjp7d9","c_root_id_B":"hmk1yfm","created_at_utc_A":1638203575,"created_at_utc_B":1638208724,"score_A":13,"score_B":84,"human_ref_A":"I assume it's generic iodized small grain salt..     I don't remember the last time I saw salt shakers (or pepper) on a restaurant table.","human_ref_B":"Depends on how nice the restaurant is. If it's upscale casual you might get kosher, but you probably won't find salt on a white tablecloth table, becaus that implies the food isn't correctly seasoned. Casual and fast casual is for sure iodized","labels":0,"seconds_difference":5149.0,"score_ratio":6.4615384615}
{"post_id":"r4xxh5","domain":"askculinary_test","upvote_ratio":0.9,"history":"Is table salt in restaurants, generally, iodized? Im curious if restaurant table salt is of the iodized variety. I know real chefs use diamond and its not, but at the table it could be different. What say y\u2019all?","c_root_id_A":"hmkd42w","c_root_id_B":"hmjemjd","created_at_utc_A":1638213176,"created_at_utc_B":1638199023,"score_A":31,"score_B":17,"human_ref_A":"Former salt miner here.  We shipped iodized and non-iodized granulated salt in 1lb 10oz cans, 4 lb boxes, 25 lb bags and 50lb bags.  The products that went to wholesale food service distributors that weren't kosher were generally iodized, probably by a factor of 3:1, so from my limited experience, it's most likely iodized.","human_ref_B":"It\u2019s in bulk so I\u2019d say it\u2019s safe to assume yes.","labels":1,"seconds_difference":14153.0,"score_ratio":1.8235294118}
{"post_id":"r4xxh5","domain":"askculinary_test","upvote_ratio":0.9,"history":"Is table salt in restaurants, generally, iodized? Im curious if restaurant table salt is of the iodized variety. I know real chefs use diamond and its not, but at the table it could be different. What say y\u2019all?","c_root_id_A":"hmkd42w","c_root_id_B":"hmjp7d9","created_at_utc_A":1638213176,"created_at_utc_B":1638203575,"score_A":31,"score_B":13,"human_ref_A":"Former salt miner here.  We shipped iodized and non-iodized granulated salt in 1lb 10oz cans, 4 lb boxes, 25 lb bags and 50lb bags.  The products that went to wholesale food service distributors that weren't kosher were generally iodized, probably by a factor of 3:1, so from my limited experience, it's most likely iodized.","human_ref_B":"I assume it's generic iodized small grain salt..     I don't remember the last time I saw salt shakers (or pepper) on a restaurant table.","labels":1,"seconds_difference":9601.0,"score_ratio":2.3846153846}
{"post_id":"r4xxh5","domain":"askculinary_test","upvote_ratio":0.9,"history":"Is table salt in restaurants, generally, iodized? Im curious if restaurant table salt is of the iodized variety. I know real chefs use diamond and its not, but at the table it could be different. What say y\u2019all?","c_root_id_A":"hmka1xm","c_root_id_B":"hmkd42w","created_at_utc_A":1638211946,"created_at_utc_B":1638213176,"score_A":5,"score_B":31,"human_ref_A":"Just about every restaurant that has shakers will have iodized salt in the shakers, even if they use kosher salt to cook.","human_ref_B":"Former salt miner here.  We shipped iodized and non-iodized granulated salt in 1lb 10oz cans, 4 lb boxes, 25 lb bags and 50lb bags.  The products that went to wholesale food service distributors that weren't kosher were generally iodized, probably by a factor of 3:1, so from my limited experience, it's most likely iodized.","labels":0,"seconds_difference":1230.0,"score_ratio":6.2}
{"post_id":"r4xxh5","domain":"askculinary_test","upvote_ratio":0.9,"history":"Is table salt in restaurants, generally, iodized? Im curious if restaurant table salt is of the iodized variety. I know real chefs use diamond and its not, but at the table it could be different. What say y\u2019all?","c_root_id_A":"hmkec6k","c_root_id_B":"hmkukhk","created_at_utc_A":1638213666,"created_at_utc_B":1638220163,"score_A":2,"score_B":5,"human_ref_A":"You could google \"cheapest bulk salt\" and it will be that","human_ref_B":"What\u2019s the cheapest salt you can buy where you live? If you find out, you know what they put in their shakers.","labels":0,"seconds_difference":6497.0,"score_ratio":2.5}
{"post_id":"6gttn2","domain":"askculinary_test","upvote_ratio":0.76,"history":"I recently got a slowcooker and recipe book. When cooking chicken I've always used the breast, but almost all the chicken recipes call for thighs instead. Is this recipe book just biased, or is there a specific reason for this? Title pretty much says it all. Whether it's soups, pastas, or just chicken in sauce, hardly any of the chicken recipes call for anything other than thighs. I'm curious if there's something about slowcookers that make thighs more desirable. Thanks!","c_root_id_A":"dit9nx5","c_root_id_B":"diu80k2","created_at_utc_A":1497300524,"created_at_utc_B":1497354020,"score_A":3,"score_B":7,"human_ref_A":"\"Biased\" lol.","human_ref_B":"This is because slow cooked thighs taste better than slow cooked breast.  I don't mean this in an offensive way...but are you relatively young or new to cooking?  The reason I ask is that there seems to be an almost cultural bias towards anything other than chicken breast (usually boneless skinless chicken breast) in younger people at least in the US (and I have to say that it's usually white\/suburban people under 40).  Then, as people cook more, and get better at cooking, they graduate beyond boneless skinless chicken breast to tastier proteins...  If you really love chicken breast, for the slow cooker, you should use bone in chicken breast...the bone will help cook it more evenly, and retain some of the moisture...but really, trust all the folks that are replying here and try the thighs for these recipes...they are delicious.","labels":0,"seconds_difference":53496.0,"score_ratio":2.3333333333}
{"post_id":"197cr3","domain":"askculinary_test","upvote_ratio":0.86,"history":"How long do fresh oysters stay good?  I bought fresh ones to BBQ yesterday but the day turned out differently than I planned, are they still worth it today or should I toss them?","c_root_id_A":"c8ligjo","c_root_id_B":"c8lj6u9","created_at_utc_A":1361824449,"created_at_utc_B":1361826363,"score_A":2,"score_B":9,"human_ref_A":"If you're worried they won't be up to your standards by the time your event rolls around, you could smoke them off now and serve them cold. That way you don't lose any product. Also delicious and will keep longer. If your menu is set for grilled oysters or oysters on the half-shell and it's in your budget, I'd pick up some more; fresh is best.  But if we're only talking about a couple days they should be fine if properly stored.","human_ref_B":"Besides all the other advice, if you can catch a wiff of ammonia off them then they're going bad.  As long as they smell like ocean they're usually fine.","labels":0,"seconds_difference":1914.0,"score_ratio":4.5}
{"post_id":"197cr3","domain":"askculinary_test","upvote_ratio":0.86,"history":"How long do fresh oysters stay good?  I bought fresh ones to BBQ yesterday but the day turned out differently than I planned, are they still worth it today or should I toss them?","c_root_id_A":"c8ljy0t","c_root_id_B":"c8ligjo","created_at_utc_A":1361828365,"created_at_utc_B":1361824449,"score_A":3,"score_B":2,"human_ref_A":"If theyre still alive, theyre still good. Proper storage can keep oysters alive for a week or so","human_ref_B":"If you're worried they won't be up to your standards by the time your event rolls around, you could smoke them off now and serve them cold. That way you don't lose any product. Also delicious and will keep longer. If your menu is set for grilled oysters or oysters on the half-shell and it's in your budget, I'd pick up some more; fresh is best.  But if we're only talking about a couple days they should be fine if properly stored.","labels":1,"seconds_difference":3916.0,"score_ratio":1.5}
{"post_id":"ozzto0","domain":"askculinary_test","upvote_ratio":0.85,"history":"How do Mexican restaurants keep corn tortillas warm & pliable and not disintegrating? When I make tacos at home (with soft corn tortillas), no matter what method I use for warming the tortillas they always shred and disintegrate in my hand halfway through eating the first taco.  And by the time I'm finished with the first taco the other 3 on my plate have fully sogged through and become impossible to even pick up.   However, restaurant tacos never have this issue.  At my favorite local taco joint I can see the bags of tortillas stacked in the kitchen are the exact same brand (El Milagro) that I buy. The tacos I get there are not only perfectly pliable and soft and never come close to shredding even a tiny bit, but can survive being wrapped in foil while full of juicy meat for 15+ minutes as I drive home without losing any structural integrity.  What is it that restaurants do to their tortillas that make them so much stronger and more pliable than when I make them at home?","c_root_id_A":"h83nwpi","c_root_id_B":"h85bj2p","created_at_utc_A":1628372880,"created_at_utc_B":1628408808,"score_A":5,"score_B":7,"human_ref_A":"I throw them directly on my oven burner, let them toast a bit and flip them. They don't shred.  Are you using really wet fillers?","human_ref_B":"In taco joints the cooks grab a small stack of tortillas, dip the stack in oil about half an inch, and then use the tortillas to sprinkle oil on a medium hot griddle. Then lay those suckers out and flip when your heart tells you to. When they start to soften store in a plastic totilla holder or wrap in foil to keep the moisture in and they'll steam up a bit","labels":0,"seconds_difference":35928.0,"score_ratio":1.4}
{"post_id":"rsvfqd","domain":"askculinary_test","upvote_ratio":0.93,"history":"Cooking a prime rib roast for New Year's Eve. I'm considering a refinement to my reverse-sear method, please advise me. This is inspired by the Serious Eats reverse sear method of cooking prime rib:  I have a 4.6lb boneless prime rib roast (chuck end, I believe). Last night I rubbed it with salt, pepper, garlic powder, and it's been sitting uncovered in the refrigerator overnight. I intend to reverse sear it, first low and slow at 235F for 4-6 hours (or whatever it takes to get to 132F), rest it for 20-30m, then blast it at 500F for 5-10 minutes (or whatever it takes to crust it. I've done this method in the past without tenting, and I was very happy with the results.  But while rubbing with SPGp, a bunch fell off into the pan. Of course that'll burn if left dry in the pan. So I though about adding beef broth for the low and slow part of the cook. Then I thought about tenting it to keep the liquid from evaporating too quickly.  I'm thinking the tenting might give me additional flavor in the jus, and maybe make the roast more fall-apart juicy and tender.  At the end of the slow cook, I'd remove the roast from the oven to rest for 20-30m. I'd strain off the pan juices (if any) and mix with the deli-provided au jus. Then I'd blast at 500F, carve and serve.  I have questions:  * Am I thinking right about getting better results by tenting and essentially 'steaming' it? * How will steaming affect the duration of the cook? It should go much quicker, right? * How will the 'steaming' affect the final crusting? Will I be able to achieve that crust at the end? * I'm wondering if removing the tent part-way through to pour off the juices, remove the roast from the oven, taking the time to empty the pan and wipe it out, then putting the roast back in to finish the slow part of the cook is a wrong move that could cause the meat to toughen. Should I do this at the very end? Or earlier than that to dry the crust a bit? Am I overthinking this? * I'd like to add rosemary and thyme to the crust, but of course they'll burn at the end. When is a good time to rub with herbs? Beginning? Early? Late? Never? It's too late to do it last night. * I heard of somebody also rubbing with brown sugar to help the crust, is this a thing? Should I? * Is there anything that I'm not thinking about?  Any advice that improves this is very much appreciated. Thanks everyone for any replies and Happy New Year to you!","c_root_id_A":"hqotu46","c_root_id_B":"hqor48j","created_at_utc_A":1640964015,"created_at_utc_B":1640962765,"score_A":53,"score_B":5,"human_ref_A":"I've made the standing prime rib roast from SE as well and personally I would not tent with foil. Any flavor gained from the just steam (likely minimal) would be mitigated by the ruining of your dried-out surface meat that you worked hard to get by keeping it in the fridge overnight uncovered. I would also worry but it affecting both cook time and how much the heat would penetrate the meat in a \"bullseye\" fashion.    If you are looking to up the flavor with the jus, I would keep it separate on the stove top and baste with it here and there during the low temp cook.","human_ref_B":"Can't speak to the cooking \/tenting, personally I wouldn't tent it. I will say I just rubbed my prime Rib last night and wrapped it tight for the big show tonight.  Made a totally different rub than what I normally do. Usually I keep with herbes de Provence, salt, pepper, garlic powder. I added some fresh ground coffee and sweet smoked paprika to it. Hoping to get a decent crust with a similar cooking method to what you mentioned.  The beef broth is a thing. I often do this when I've got it on the Kamado so I can get some juice and fat without it burning off.  Either way, hope you get a tasty piece of meat on the outcome and enjoy it tonight!","labels":1,"seconds_difference":1250.0,"score_ratio":10.6}
{"post_id":"rsvfqd","domain":"askculinary_test","upvote_ratio":0.93,"history":"Cooking a prime rib roast for New Year's Eve. I'm considering a refinement to my reverse-sear method, please advise me. This is inspired by the Serious Eats reverse sear method of cooking prime rib:  I have a 4.6lb boneless prime rib roast (chuck end, I believe). Last night I rubbed it with salt, pepper, garlic powder, and it's been sitting uncovered in the refrigerator overnight. I intend to reverse sear it, first low and slow at 235F for 4-6 hours (or whatever it takes to get to 132F), rest it for 20-30m, then blast it at 500F for 5-10 minutes (or whatever it takes to crust it. I've done this method in the past without tenting, and I was very happy with the results.  But while rubbing with SPGp, a bunch fell off into the pan. Of course that'll burn if left dry in the pan. So I though about adding beef broth for the low and slow part of the cook. Then I thought about tenting it to keep the liquid from evaporating too quickly.  I'm thinking the tenting might give me additional flavor in the jus, and maybe make the roast more fall-apart juicy and tender.  At the end of the slow cook, I'd remove the roast from the oven to rest for 20-30m. I'd strain off the pan juices (if any) and mix with the deli-provided au jus. Then I'd blast at 500F, carve and serve.  I have questions:  * Am I thinking right about getting better results by tenting and essentially 'steaming' it? * How will steaming affect the duration of the cook? It should go much quicker, right? * How will the 'steaming' affect the final crusting? Will I be able to achieve that crust at the end? * I'm wondering if removing the tent part-way through to pour off the juices, remove the roast from the oven, taking the time to empty the pan and wipe it out, then putting the roast back in to finish the slow part of the cook is a wrong move that could cause the meat to toughen. Should I do this at the very end? Or earlier than that to dry the crust a bit? Am I overthinking this? * I'd like to add rosemary and thyme to the crust, but of course they'll burn at the end. When is a good time to rub with herbs? Beginning? Early? Late? Never? It's too late to do it last night. * I heard of somebody also rubbing with brown sugar to help the crust, is this a thing? Should I? * Is there anything that I'm not thinking about?  Any advice that improves this is very much appreciated. Thanks everyone for any replies and Happy New Year to you!","c_root_id_A":"hqp783u","c_root_id_B":"hqp0eso","created_at_utc_A":1640969670,"created_at_utc_B":1640966862,"score_A":28,"score_B":11,"human_ref_A":"First, I would definitely not tent it. You're going to ruin your crust. And since you're reverse searing, there are going to be minimal pan juices anyway.  Second, what do your want your final temp to be? Through a ton of trial and error, I've found 133 to be my ideal, but I know plenty of people like it closer to 137. In order to hit 133, I cook at 225 until 118 internal. Then remove and crank the oven to 500 degrees. Then back in for about three minutes. Then rest for 30 minutes. The temp stops rising right around 133. Then when I cut there are barely any juices on the board and almost edge to edge medium rare.   If you pull yours at 132 and rest it for thirty minutes it's going to be at about 140 degrees when you pop it back in for the 5-10 minute sear at 500, and probably 150ish after resting. Your final product is going to be medium well.","human_ref_B":"You were happy with your past results, why not just take a damp paper towel and wipe off the stuff that spilled?","labels":1,"seconds_difference":2808.0,"score_ratio":2.5454545455}
{"post_id":"rsvfqd","domain":"askculinary_test","upvote_ratio":0.93,"history":"Cooking a prime rib roast for New Year's Eve. I'm considering a refinement to my reverse-sear method, please advise me. This is inspired by the Serious Eats reverse sear method of cooking prime rib:  I have a 4.6lb boneless prime rib roast (chuck end, I believe). Last night I rubbed it with salt, pepper, garlic powder, and it's been sitting uncovered in the refrigerator overnight. I intend to reverse sear it, first low and slow at 235F for 4-6 hours (or whatever it takes to get to 132F), rest it for 20-30m, then blast it at 500F for 5-10 minutes (or whatever it takes to crust it. I've done this method in the past without tenting, and I was very happy with the results.  But while rubbing with SPGp, a bunch fell off into the pan. Of course that'll burn if left dry in the pan. So I though about adding beef broth for the low and slow part of the cook. Then I thought about tenting it to keep the liquid from evaporating too quickly.  I'm thinking the tenting might give me additional flavor in the jus, and maybe make the roast more fall-apart juicy and tender.  At the end of the slow cook, I'd remove the roast from the oven to rest for 20-30m. I'd strain off the pan juices (if any) and mix with the deli-provided au jus. Then I'd blast at 500F, carve and serve.  I have questions:  * Am I thinking right about getting better results by tenting and essentially 'steaming' it? * How will steaming affect the duration of the cook? It should go much quicker, right? * How will the 'steaming' affect the final crusting? Will I be able to achieve that crust at the end? * I'm wondering if removing the tent part-way through to pour off the juices, remove the roast from the oven, taking the time to empty the pan and wipe it out, then putting the roast back in to finish the slow part of the cook is a wrong move that could cause the meat to toughen. Should I do this at the very end? Or earlier than that to dry the crust a bit? Am I overthinking this? * I'd like to add rosemary and thyme to the crust, but of course they'll burn at the end. When is a good time to rub with herbs? Beginning? Early? Late? Never? It's too late to do it last night. * I heard of somebody also rubbing with brown sugar to help the crust, is this a thing? Should I? * Is there anything that I'm not thinking about?  Any advice that improves this is very much appreciated. Thanks everyone for any replies and Happy New Year to you!","c_root_id_A":"hqp783u","c_root_id_B":"hqp1xwc","created_at_utc_A":1640969670,"created_at_utc_B":1640967509,"score_A":28,"score_B":7,"human_ref_A":"First, I would definitely not tent it. You're going to ruin your crust. And since you're reverse searing, there are going to be minimal pan juices anyway.  Second, what do your want your final temp to be? Through a ton of trial and error, I've found 133 to be my ideal, but I know plenty of people like it closer to 137. In order to hit 133, I cook at 225 until 118 internal. Then remove and crank the oven to 500 degrees. Then back in for about three minutes. Then rest for 30 minutes. The temp stops rising right around 133. Then when I cut there are barely any juices on the board and almost edge to edge medium rare.   If you pull yours at 132 and rest it for thirty minutes it's going to be at about 140 degrees when you pop it back in for the 5-10 minute sear at 500, and probably 150ish after resting. Your final product is going to be medium well.","human_ref_B":"I use the \"sear first, cook slow\" method described here:  https:\/\/blog.thermoworks.com\/beef\/rib-roast\/  Since I've been doing that, every roast (and I've cooked a LOT of them) have come out 100% perfect with boring regularity.  Best part is that the rib cap doesn't get overcooked.  You get perfect medium all the way through.  I season 24 hrs ahead of time (Montreal steak seasoning), roast sits in the fridge uncovered so it dries off nice for the inital sear.  Proof.","labels":1,"seconds_difference":2161.0,"score_ratio":4.0}
{"post_id":"rsvfqd","domain":"askculinary_test","upvote_ratio":0.93,"history":"Cooking a prime rib roast for New Year's Eve. I'm considering a refinement to my reverse-sear method, please advise me. This is inspired by the Serious Eats reverse sear method of cooking prime rib:  I have a 4.6lb boneless prime rib roast (chuck end, I believe). Last night I rubbed it with salt, pepper, garlic powder, and it's been sitting uncovered in the refrigerator overnight. I intend to reverse sear it, first low and slow at 235F for 4-6 hours (or whatever it takes to get to 132F), rest it for 20-30m, then blast it at 500F for 5-10 minutes (or whatever it takes to crust it. I've done this method in the past without tenting, and I was very happy with the results.  But while rubbing with SPGp, a bunch fell off into the pan. Of course that'll burn if left dry in the pan. So I though about adding beef broth for the low and slow part of the cook. Then I thought about tenting it to keep the liquid from evaporating too quickly.  I'm thinking the tenting might give me additional flavor in the jus, and maybe make the roast more fall-apart juicy and tender.  At the end of the slow cook, I'd remove the roast from the oven to rest for 20-30m. I'd strain off the pan juices (if any) and mix with the deli-provided au jus. Then I'd blast at 500F, carve and serve.  I have questions:  * Am I thinking right about getting better results by tenting and essentially 'steaming' it? * How will steaming affect the duration of the cook? It should go much quicker, right? * How will the 'steaming' affect the final crusting? Will I be able to achieve that crust at the end? * I'm wondering if removing the tent part-way through to pour off the juices, remove the roast from the oven, taking the time to empty the pan and wipe it out, then putting the roast back in to finish the slow part of the cook is a wrong move that could cause the meat to toughen. Should I do this at the very end? Or earlier than that to dry the crust a bit? Am I overthinking this? * I'd like to add rosemary and thyme to the crust, but of course they'll burn at the end. When is a good time to rub with herbs? Beginning? Early? Late? Never? It's too late to do it last night. * I heard of somebody also rubbing with brown sugar to help the crust, is this a thing? Should I? * Is there anything that I'm not thinking about?  Any advice that improves this is very much appreciated. Thanks everyone for any replies and Happy New Year to you!","c_root_id_A":"hqp783u","c_root_id_B":"hqor48j","created_at_utc_A":1640969670,"created_at_utc_B":1640962765,"score_A":28,"score_B":5,"human_ref_A":"First, I would definitely not tent it. You're going to ruin your crust. And since you're reverse searing, there are going to be minimal pan juices anyway.  Second, what do your want your final temp to be? Through a ton of trial and error, I've found 133 to be my ideal, but I know plenty of people like it closer to 137. In order to hit 133, I cook at 225 until 118 internal. Then remove and crank the oven to 500 degrees. Then back in for about three minutes. Then rest for 30 minutes. The temp stops rising right around 133. Then when I cut there are barely any juices on the board and almost edge to edge medium rare.   If you pull yours at 132 and rest it for thirty minutes it's going to be at about 140 degrees when you pop it back in for the 5-10 minute sear at 500, and probably 150ish after resting. Your final product is going to be medium well.","human_ref_B":"Can't speak to the cooking \/tenting, personally I wouldn't tent it. I will say I just rubbed my prime Rib last night and wrapped it tight for the big show tonight.  Made a totally different rub than what I normally do. Usually I keep with herbes de Provence, salt, pepper, garlic powder. I added some fresh ground coffee and sweet smoked paprika to it. Hoping to get a decent crust with a similar cooking method to what you mentioned.  The beef broth is a thing. I often do this when I've got it on the Kamado so I can get some juice and fat without it burning off.  Either way, hope you get a tasty piece of meat on the outcome and enjoy it tonight!","labels":1,"seconds_difference":6905.0,"score_ratio":5.6}
{"post_id":"rsvfqd","domain":"askculinary_test","upvote_ratio":0.93,"history":"Cooking a prime rib roast for New Year's Eve. I'm considering a refinement to my reverse-sear method, please advise me. This is inspired by the Serious Eats reverse sear method of cooking prime rib:  I have a 4.6lb boneless prime rib roast (chuck end, I believe). Last night I rubbed it with salt, pepper, garlic powder, and it's been sitting uncovered in the refrigerator overnight. I intend to reverse sear it, first low and slow at 235F for 4-6 hours (or whatever it takes to get to 132F), rest it for 20-30m, then blast it at 500F for 5-10 minutes (or whatever it takes to crust it. I've done this method in the past without tenting, and I was very happy with the results.  But while rubbing with SPGp, a bunch fell off into the pan. Of course that'll burn if left dry in the pan. So I though about adding beef broth for the low and slow part of the cook. Then I thought about tenting it to keep the liquid from evaporating too quickly.  I'm thinking the tenting might give me additional flavor in the jus, and maybe make the roast more fall-apart juicy and tender.  At the end of the slow cook, I'd remove the roast from the oven to rest for 20-30m. I'd strain off the pan juices (if any) and mix with the deli-provided au jus. Then I'd blast at 500F, carve and serve.  I have questions:  * Am I thinking right about getting better results by tenting and essentially 'steaming' it? * How will steaming affect the duration of the cook? It should go much quicker, right? * How will the 'steaming' affect the final crusting? Will I be able to achieve that crust at the end? * I'm wondering if removing the tent part-way through to pour off the juices, remove the roast from the oven, taking the time to empty the pan and wipe it out, then putting the roast back in to finish the slow part of the cook is a wrong move that could cause the meat to toughen. Should I do this at the very end? Or earlier than that to dry the crust a bit? Am I overthinking this? * I'd like to add rosemary and thyme to the crust, but of course they'll burn at the end. When is a good time to rub with herbs? Beginning? Early? Late? Never? It's too late to do it last night. * I heard of somebody also rubbing with brown sugar to help the crust, is this a thing? Should I? * Is there anything that I'm not thinking about?  Any advice that improves this is very much appreciated. Thanks everyone for any replies and Happy New Year to you!","c_root_id_A":"hqoulxb","c_root_id_B":"hqp783u","created_at_utc_A":1640964357,"created_at_utc_B":1640969670,"score_A":2,"score_B":28,"human_ref_A":"Roasing it over a pan of broth and aromatics is a good idea. That is probably how the deli go their jus started in the first place. But you probably don't want to tent it in the oven, steaming the beef will not come out great.  Sugar helps crust a lot but this ain't a pork butt so you don't want to overdo it. I'd work a little sugar and herbs into the rub I put on the beef before the roasting and roll with that. You will get a good crust during the 500f blast even if there is a pan of water in the oven.","human_ref_B":"First, I would definitely not tent it. You're going to ruin your crust. And since you're reverse searing, there are going to be minimal pan juices anyway.  Second, what do your want your final temp to be? Through a ton of trial and error, I've found 133 to be my ideal, but I know plenty of people like it closer to 137. In order to hit 133, I cook at 225 until 118 internal. Then remove and crank the oven to 500 degrees. Then back in for about three minutes. Then rest for 30 minutes. The temp stops rising right around 133. Then when I cut there are barely any juices on the board and almost edge to edge medium rare.   If you pull yours at 132 and rest it for thirty minutes it's going to be at about 140 degrees when you pop it back in for the 5-10 minute sear at 500, and probably 150ish after resting. Your final product is going to be medium well.","labels":0,"seconds_difference":5313.0,"score_ratio":14.0}
{"post_id":"rsvfqd","domain":"askculinary_test","upvote_ratio":0.93,"history":"Cooking a prime rib roast for New Year's Eve. I'm considering a refinement to my reverse-sear method, please advise me. This is inspired by the Serious Eats reverse sear method of cooking prime rib:  I have a 4.6lb boneless prime rib roast (chuck end, I believe). Last night I rubbed it with salt, pepper, garlic powder, and it's been sitting uncovered in the refrigerator overnight. I intend to reverse sear it, first low and slow at 235F for 4-6 hours (or whatever it takes to get to 132F), rest it for 20-30m, then blast it at 500F for 5-10 minutes (or whatever it takes to crust it. I've done this method in the past without tenting, and I was very happy with the results.  But while rubbing with SPGp, a bunch fell off into the pan. Of course that'll burn if left dry in the pan. So I though about adding beef broth for the low and slow part of the cook. Then I thought about tenting it to keep the liquid from evaporating too quickly.  I'm thinking the tenting might give me additional flavor in the jus, and maybe make the roast more fall-apart juicy and tender.  At the end of the slow cook, I'd remove the roast from the oven to rest for 20-30m. I'd strain off the pan juices (if any) and mix with the deli-provided au jus. Then I'd blast at 500F, carve and serve.  I have questions:  * Am I thinking right about getting better results by tenting and essentially 'steaming' it? * How will steaming affect the duration of the cook? It should go much quicker, right? * How will the 'steaming' affect the final crusting? Will I be able to achieve that crust at the end? * I'm wondering if removing the tent part-way through to pour off the juices, remove the roast from the oven, taking the time to empty the pan and wipe it out, then putting the roast back in to finish the slow part of the cook is a wrong move that could cause the meat to toughen. Should I do this at the very end? Or earlier than that to dry the crust a bit? Am I overthinking this? * I'd like to add rosemary and thyme to the crust, but of course they'll burn at the end. When is a good time to rub with herbs? Beginning? Early? Late? Never? It's too late to do it last night. * I heard of somebody also rubbing with brown sugar to help the crust, is this a thing? Should I? * Is there anything that I'm not thinking about?  Any advice that improves this is very much appreciated. Thanks everyone for any replies and Happy New Year to you!","c_root_id_A":"hqp0eso","c_root_id_B":"hqor48j","created_at_utc_A":1640966862,"created_at_utc_B":1640962765,"score_A":11,"score_B":5,"human_ref_A":"You were happy with your past results, why not just take a damp paper towel and wipe off the stuff that spilled?","human_ref_B":"Can't speak to the cooking \/tenting, personally I wouldn't tent it. I will say I just rubbed my prime Rib last night and wrapped it tight for the big show tonight.  Made a totally different rub than what I normally do. Usually I keep with herbes de Provence, salt, pepper, garlic powder. I added some fresh ground coffee and sweet smoked paprika to it. Hoping to get a decent crust with a similar cooking method to what you mentioned.  The beef broth is a thing. I often do this when I've got it on the Kamado so I can get some juice and fat without it burning off.  Either way, hope you get a tasty piece of meat on the outcome and enjoy it tonight!","labels":1,"seconds_difference":4097.0,"score_ratio":2.2}
{"post_id":"rsvfqd","domain":"askculinary_test","upvote_ratio":0.93,"history":"Cooking a prime rib roast for New Year's Eve. I'm considering a refinement to my reverse-sear method, please advise me. This is inspired by the Serious Eats reverse sear method of cooking prime rib:  I have a 4.6lb boneless prime rib roast (chuck end, I believe). Last night I rubbed it with salt, pepper, garlic powder, and it's been sitting uncovered in the refrigerator overnight. I intend to reverse sear it, first low and slow at 235F for 4-6 hours (or whatever it takes to get to 132F), rest it for 20-30m, then blast it at 500F for 5-10 minutes (or whatever it takes to crust it. I've done this method in the past without tenting, and I was very happy with the results.  But while rubbing with SPGp, a bunch fell off into the pan. Of course that'll burn if left dry in the pan. So I though about adding beef broth for the low and slow part of the cook. Then I thought about tenting it to keep the liquid from evaporating too quickly.  I'm thinking the tenting might give me additional flavor in the jus, and maybe make the roast more fall-apart juicy and tender.  At the end of the slow cook, I'd remove the roast from the oven to rest for 20-30m. I'd strain off the pan juices (if any) and mix with the deli-provided au jus. Then I'd blast at 500F, carve and serve.  I have questions:  * Am I thinking right about getting better results by tenting and essentially 'steaming' it? * How will steaming affect the duration of the cook? It should go much quicker, right? * How will the 'steaming' affect the final crusting? Will I be able to achieve that crust at the end? * I'm wondering if removing the tent part-way through to pour off the juices, remove the roast from the oven, taking the time to empty the pan and wipe it out, then putting the roast back in to finish the slow part of the cook is a wrong move that could cause the meat to toughen. Should I do this at the very end? Or earlier than that to dry the crust a bit? Am I overthinking this? * I'd like to add rosemary and thyme to the crust, but of course they'll burn at the end. When is a good time to rub with herbs? Beginning? Early? Late? Never? It's too late to do it last night. * I heard of somebody also rubbing with brown sugar to help the crust, is this a thing? Should I? * Is there anything that I'm not thinking about?  Any advice that improves this is very much appreciated. Thanks everyone for any replies and Happy New Year to you!","c_root_id_A":"hqoulxb","c_root_id_B":"hqp0eso","created_at_utc_A":1640964357,"created_at_utc_B":1640966862,"score_A":2,"score_B":11,"human_ref_A":"Roasing it over a pan of broth and aromatics is a good idea. That is probably how the deli go their jus started in the first place. But you probably don't want to tent it in the oven, steaming the beef will not come out great.  Sugar helps crust a lot but this ain't a pork butt so you don't want to overdo it. I'd work a little sugar and herbs into the rub I put on the beef before the roasting and roll with that. You will get a good crust during the 500f blast even if there is a pan of water in the oven.","human_ref_B":"You were happy with your past results, why not just take a damp paper towel and wipe off the stuff that spilled?","labels":0,"seconds_difference":2505.0,"score_ratio":5.5}
{"post_id":"rsvfqd","domain":"askculinary_test","upvote_ratio":0.93,"history":"Cooking a prime rib roast for New Year's Eve. I'm considering a refinement to my reverse-sear method, please advise me. This is inspired by the Serious Eats reverse sear method of cooking prime rib:  I have a 4.6lb boneless prime rib roast (chuck end, I believe). Last night I rubbed it with salt, pepper, garlic powder, and it's been sitting uncovered in the refrigerator overnight. I intend to reverse sear it, first low and slow at 235F for 4-6 hours (or whatever it takes to get to 132F), rest it for 20-30m, then blast it at 500F for 5-10 minutes (or whatever it takes to crust it. I've done this method in the past without tenting, and I was very happy with the results.  But while rubbing with SPGp, a bunch fell off into the pan. Of course that'll burn if left dry in the pan. So I though about adding beef broth for the low and slow part of the cook. Then I thought about tenting it to keep the liquid from evaporating too quickly.  I'm thinking the tenting might give me additional flavor in the jus, and maybe make the roast more fall-apart juicy and tender.  At the end of the slow cook, I'd remove the roast from the oven to rest for 20-30m. I'd strain off the pan juices (if any) and mix with the deli-provided au jus. Then I'd blast at 500F, carve and serve.  I have questions:  * Am I thinking right about getting better results by tenting and essentially 'steaming' it? * How will steaming affect the duration of the cook? It should go much quicker, right? * How will the 'steaming' affect the final crusting? Will I be able to achieve that crust at the end? * I'm wondering if removing the tent part-way through to pour off the juices, remove the roast from the oven, taking the time to empty the pan and wipe it out, then putting the roast back in to finish the slow part of the cook is a wrong move that could cause the meat to toughen. Should I do this at the very end? Or earlier than that to dry the crust a bit? Am I overthinking this? * I'd like to add rosemary and thyme to the crust, but of course they'll burn at the end. When is a good time to rub with herbs? Beginning? Early? Late? Never? It's too late to do it last night. * I heard of somebody also rubbing with brown sugar to help the crust, is this a thing? Should I? * Is there anything that I'm not thinking about?  Any advice that improves this is very much appreciated. Thanks everyone for any replies and Happy New Year to you!","c_root_id_A":"hqp1xwc","c_root_id_B":"hqor48j","created_at_utc_A":1640967509,"created_at_utc_B":1640962765,"score_A":7,"score_B":5,"human_ref_A":"I use the \"sear first, cook slow\" method described here:  https:\/\/blog.thermoworks.com\/beef\/rib-roast\/  Since I've been doing that, every roast (and I've cooked a LOT of them) have come out 100% perfect with boring regularity.  Best part is that the rib cap doesn't get overcooked.  You get perfect medium all the way through.  I season 24 hrs ahead of time (Montreal steak seasoning), roast sits in the fridge uncovered so it dries off nice for the inital sear.  Proof.","human_ref_B":"Can't speak to the cooking \/tenting, personally I wouldn't tent it. I will say I just rubbed my prime Rib last night and wrapped it tight for the big show tonight.  Made a totally different rub than what I normally do. Usually I keep with herbes de Provence, salt, pepper, garlic powder. I added some fresh ground coffee and sweet smoked paprika to it. Hoping to get a decent crust with a similar cooking method to what you mentioned.  The beef broth is a thing. I often do this when I've got it on the Kamado so I can get some juice and fat without it burning off.  Either way, hope you get a tasty piece of meat on the outcome and enjoy it tonight!","labels":1,"seconds_difference":4744.0,"score_ratio":1.4}
{"post_id":"rsvfqd","domain":"askculinary_test","upvote_ratio":0.93,"history":"Cooking a prime rib roast for New Year's Eve. I'm considering a refinement to my reverse-sear method, please advise me. This is inspired by the Serious Eats reverse sear method of cooking prime rib:  I have a 4.6lb boneless prime rib roast (chuck end, I believe). Last night I rubbed it with salt, pepper, garlic powder, and it's been sitting uncovered in the refrigerator overnight. I intend to reverse sear it, first low and slow at 235F for 4-6 hours (or whatever it takes to get to 132F), rest it for 20-30m, then blast it at 500F for 5-10 minutes (or whatever it takes to crust it. I've done this method in the past without tenting, and I was very happy with the results.  But while rubbing with SPGp, a bunch fell off into the pan. Of course that'll burn if left dry in the pan. So I though about adding beef broth for the low and slow part of the cook. Then I thought about tenting it to keep the liquid from evaporating too quickly.  I'm thinking the tenting might give me additional flavor in the jus, and maybe make the roast more fall-apart juicy and tender.  At the end of the slow cook, I'd remove the roast from the oven to rest for 20-30m. I'd strain off the pan juices (if any) and mix with the deli-provided au jus. Then I'd blast at 500F, carve and serve.  I have questions:  * Am I thinking right about getting better results by tenting and essentially 'steaming' it? * How will steaming affect the duration of the cook? It should go much quicker, right? * How will the 'steaming' affect the final crusting? Will I be able to achieve that crust at the end? * I'm wondering if removing the tent part-way through to pour off the juices, remove the roast from the oven, taking the time to empty the pan and wipe it out, then putting the roast back in to finish the slow part of the cook is a wrong move that could cause the meat to toughen. Should I do this at the very end? Or earlier than that to dry the crust a bit? Am I overthinking this? * I'd like to add rosemary and thyme to the crust, but of course they'll burn at the end. When is a good time to rub with herbs? Beginning? Early? Late? Never? It's too late to do it last night. * I heard of somebody also rubbing with brown sugar to help the crust, is this a thing? Should I? * Is there anything that I'm not thinking about?  Any advice that improves this is very much appreciated. Thanks everyone for any replies and Happy New Year to you!","c_root_id_A":"hqoulxb","c_root_id_B":"hqp1xwc","created_at_utc_A":1640964357,"created_at_utc_B":1640967509,"score_A":2,"score_B":7,"human_ref_A":"Roasing it over a pan of broth and aromatics is a good idea. That is probably how the deli go their jus started in the first place. But you probably don't want to tent it in the oven, steaming the beef will not come out great.  Sugar helps crust a lot but this ain't a pork butt so you don't want to overdo it. I'd work a little sugar and herbs into the rub I put on the beef before the roasting and roll with that. You will get a good crust during the 500f blast even if there is a pan of water in the oven.","human_ref_B":"I use the \"sear first, cook slow\" method described here:  https:\/\/blog.thermoworks.com\/beef\/rib-roast\/  Since I've been doing that, every roast (and I've cooked a LOT of them) have come out 100% perfect with boring regularity.  Best part is that the rib cap doesn't get overcooked.  You get perfect medium all the way through.  I season 24 hrs ahead of time (Montreal steak seasoning), roast sits in the fridge uncovered so it dries off nice for the inital sear.  Proof.","labels":0,"seconds_difference":3152.0,"score_ratio":3.5}
{"post_id":"rsvfqd","domain":"askculinary_test","upvote_ratio":0.93,"history":"Cooking a prime rib roast for New Year's Eve. I'm considering a refinement to my reverse-sear method, please advise me. This is inspired by the Serious Eats reverse sear method of cooking prime rib:  I have a 4.6lb boneless prime rib roast (chuck end, I believe). Last night I rubbed it with salt, pepper, garlic powder, and it's been sitting uncovered in the refrigerator overnight. I intend to reverse sear it, first low and slow at 235F for 4-6 hours (or whatever it takes to get to 132F), rest it for 20-30m, then blast it at 500F for 5-10 minutes (or whatever it takes to crust it. I've done this method in the past without tenting, and I was very happy with the results.  But while rubbing with SPGp, a bunch fell off into the pan. Of course that'll burn if left dry in the pan. So I though about adding beef broth for the low and slow part of the cook. Then I thought about tenting it to keep the liquid from evaporating too quickly.  I'm thinking the tenting might give me additional flavor in the jus, and maybe make the roast more fall-apart juicy and tender.  At the end of the slow cook, I'd remove the roast from the oven to rest for 20-30m. I'd strain off the pan juices (if any) and mix with the deli-provided au jus. Then I'd blast at 500F, carve and serve.  I have questions:  * Am I thinking right about getting better results by tenting and essentially 'steaming' it? * How will steaming affect the duration of the cook? It should go much quicker, right? * How will the 'steaming' affect the final crusting? Will I be able to achieve that crust at the end? * I'm wondering if removing the tent part-way through to pour off the juices, remove the roast from the oven, taking the time to empty the pan and wipe it out, then putting the roast back in to finish the slow part of the cook is a wrong move that could cause the meat to toughen. Should I do this at the very end? Or earlier than that to dry the crust a bit? Am I overthinking this? * I'd like to add rosemary and thyme to the crust, but of course they'll burn at the end. When is a good time to rub with herbs? Beginning? Early? Late? Never? It's too late to do it last night. * I heard of somebody also rubbing with brown sugar to help the crust, is this a thing? Should I? * Is there anything that I'm not thinking about?  Any advice that improves this is very much appreciated. Thanks everyone for any replies and Happy New Year to you!","c_root_id_A":"hqoulxb","c_root_id_B":"hqpadjm","created_at_utc_A":1640964357,"created_at_utc_B":1640970957,"score_A":2,"score_B":5,"human_ref_A":"Roasing it over a pan of broth and aromatics is a good idea. That is probably how the deli go their jus started in the first place. But you probably don't want to tent it in the oven, steaming the beef will not come out great.  Sugar helps crust a lot but this ain't a pork butt so you don't want to overdo it. I'd work a little sugar and herbs into the rub I put on the beef before the roasting and roll with that. You will get a good crust during the 500f blast even if there is a pan of water in the oven.","human_ref_B":"I'll just chime in with my experiences and say that the internal temp continues to rise even after 30 minutes. I usually like to keep my thermometer in the roast during the rest just out of curiosity and it typically goes up about 12 degF over a ~45 minute window, usually peaking towards the end of that before coming back down. The probe tracks max temp so I can ignore it for a while and not miss what it peaked at.  I know resting can be debatable, but if you're not in a hurry, feel free to cook that roast ahead of time and save the final sear for when you're almost ready to serve it. Gives you some breathing room to know that the rest can sit for over an hour and you don't really need to worry about it getting cold internally.","labels":0,"seconds_difference":6600.0,"score_ratio":2.5}
{"post_id":"rsvfqd","domain":"askculinary_test","upvote_ratio":0.93,"history":"Cooking a prime rib roast for New Year's Eve. I'm considering a refinement to my reverse-sear method, please advise me. This is inspired by the Serious Eats reverse sear method of cooking prime rib:  I have a 4.6lb boneless prime rib roast (chuck end, I believe). Last night I rubbed it with salt, pepper, garlic powder, and it's been sitting uncovered in the refrigerator overnight. I intend to reverse sear it, first low and slow at 235F for 4-6 hours (or whatever it takes to get to 132F), rest it for 20-30m, then blast it at 500F for 5-10 minutes (or whatever it takes to crust it. I've done this method in the past without tenting, and I was very happy with the results.  But while rubbing with SPGp, a bunch fell off into the pan. Of course that'll burn if left dry in the pan. So I though about adding beef broth for the low and slow part of the cook. Then I thought about tenting it to keep the liquid from evaporating too quickly.  I'm thinking the tenting might give me additional flavor in the jus, and maybe make the roast more fall-apart juicy and tender.  At the end of the slow cook, I'd remove the roast from the oven to rest for 20-30m. I'd strain off the pan juices (if any) and mix with the deli-provided au jus. Then I'd blast at 500F, carve and serve.  I have questions:  * Am I thinking right about getting better results by tenting and essentially 'steaming' it? * How will steaming affect the duration of the cook? It should go much quicker, right? * How will the 'steaming' affect the final crusting? Will I be able to achieve that crust at the end? * I'm wondering if removing the tent part-way through to pour off the juices, remove the roast from the oven, taking the time to empty the pan and wipe it out, then putting the roast back in to finish the slow part of the cook is a wrong move that could cause the meat to toughen. Should I do this at the very end? Or earlier than that to dry the crust a bit? Am I overthinking this? * I'd like to add rosemary and thyme to the crust, but of course they'll burn at the end. When is a good time to rub with herbs? Beginning? Early? Late? Never? It's too late to do it last night. * I heard of somebody also rubbing with brown sugar to help the crust, is this a thing? Should I? * Is there anything that I'm not thinking about?  Any advice that improves this is very much appreciated. Thanks everyone for any replies and Happy New Year to you!","c_root_id_A":"hqpdteg","c_root_id_B":"hqoulxb","created_at_utc_A":1640972332,"created_at_utc_B":1640964357,"score_A":3,"score_B":2,"human_ref_A":"Did you mean to put 132F as goal temp? That would put it in medium well territory. I did the Serious Eats rib roast last week. My oven goes as low as 170F, and I did 4.5 hours for my similarly sized roast (though mine was bone in), and I was at 122F at the 4.5 mark, and it came out a perfect medium rare.  Also, to help with the pan juices I added a can of beef broth. I would probably do two next time though.","human_ref_B":"Roasing it over a pan of broth and aromatics is a good idea. That is probably how the deli go their jus started in the first place. But you probably don't want to tent it in the oven, steaming the beef will not come out great.  Sugar helps crust a lot but this ain't a pork butt so you don't want to overdo it. I'd work a little sugar and herbs into the rub I put on the beef before the roasting and roll with that. You will get a good crust during the 500f blast even if there is a pan of water in the oven.","labels":1,"seconds_difference":7975.0,"score_ratio":1.5}
{"post_id":"rsvfqd","domain":"askculinary_test","upvote_ratio":0.93,"history":"Cooking a prime rib roast for New Year's Eve. I'm considering a refinement to my reverse-sear method, please advise me. This is inspired by the Serious Eats reverse sear method of cooking prime rib:  I have a 4.6lb boneless prime rib roast (chuck end, I believe). Last night I rubbed it with salt, pepper, garlic powder, and it's been sitting uncovered in the refrigerator overnight. I intend to reverse sear it, first low and slow at 235F for 4-6 hours (or whatever it takes to get to 132F), rest it for 20-30m, then blast it at 500F for 5-10 minutes (or whatever it takes to crust it. I've done this method in the past without tenting, and I was very happy with the results.  But while rubbing with SPGp, a bunch fell off into the pan. Of course that'll burn if left dry in the pan. So I though about adding beef broth for the low and slow part of the cook. Then I thought about tenting it to keep the liquid from evaporating too quickly.  I'm thinking the tenting might give me additional flavor in the jus, and maybe make the roast more fall-apart juicy and tender.  At the end of the slow cook, I'd remove the roast from the oven to rest for 20-30m. I'd strain off the pan juices (if any) and mix with the deli-provided au jus. Then I'd blast at 500F, carve and serve.  I have questions:  * Am I thinking right about getting better results by tenting and essentially 'steaming' it? * How will steaming affect the duration of the cook? It should go much quicker, right? * How will the 'steaming' affect the final crusting? Will I be able to achieve that crust at the end? * I'm wondering if removing the tent part-way through to pour off the juices, remove the roast from the oven, taking the time to empty the pan and wipe it out, then putting the roast back in to finish the slow part of the cook is a wrong move that could cause the meat to toughen. Should I do this at the very end? Or earlier than that to dry the crust a bit? Am I overthinking this? * I'd like to add rosemary and thyme to the crust, but of course they'll burn at the end. When is a good time to rub with herbs? Beginning? Early? Late? Never? It's too late to do it last night. * I heard of somebody also rubbing with brown sugar to help the crust, is this a thing? Should I? * Is there anything that I'm not thinking about?  Any advice that improves this is very much appreciated. Thanks everyone for any replies and Happy New Year to you!","c_root_id_A":"hqpdteg","c_root_id_B":"hqpbzkt","created_at_utc_A":1640972332,"created_at_utc_B":1640971599,"score_A":3,"score_B":2,"human_ref_A":"Did you mean to put 132F as goal temp? That would put it in medium well territory. I did the Serious Eats rib roast last week. My oven goes as low as 170F, and I did 4.5 hours for my similarly sized roast (though mine was bone in), and I was at 122F at the 4.5 mark, and it came out a perfect medium rare.  Also, to help with the pan juices I added a can of beef broth. I would probably do two next time though.","human_ref_B":"I just roasted a boneless NY Strip Roast for Christmas.  It was 8 lbs. The day before I salted the roast completely with kosher salt and left uncovered on rack in roasting pan in the refrigerator. On Christmas Day, removed the roast and brought to room temp. Took an hour of do. Then seasoned thoroughly with granulated garlic and onion, and plenty of fresh cracked pepper. I added slides onions, carrots and celery to the bottom of the pan with the juices extracted from salting. Add enough red wine to cover bottom of roasting pan. Then roasted at 170 degrees for 4.5 hours which got me to 125 degrees. Then took roast out and tented for an hour. Then back in oven under broiler high setting, rotating roast as necessary to get a nice crust all around. It took less than 15 mins. It was an absolutely perfect medium rare that could be cut with just a fork.","labels":1,"seconds_difference":733.0,"score_ratio":1.5}
{"post_id":"d27p4g","domain":"askculinary_test","upvote_ratio":0.9,"history":"Is a cracked wooden spoon unsafe? I've had some wooden spoons since I was a careless cook in college. I was ignorant on proper care of equipment and stuck them in the dishwasher (ouch) back in the day so they have some cracks. I've since learned how to care for them and love the character they've developed through years of use.  However, I recently read something about the possibility of bacteria growing in the cracks. Should I spring for new ones? If so, any recommendations on wood type or even specific spoons?","c_root_id_A":"ezt8u2i","c_root_id_B":"ezt6yk8","created_at_utc_A":1568124413,"created_at_utc_B":1568122988,"score_A":69,"score_B":11,"human_ref_A":"You\u2019re correct that bacteria can grow in those cracks. Wooden spoons are relatively cheap so might as well get new ones. I\u2019d avoid bamboo and just look for a sturdy design. Decent thickness on the handle and a wide face.","human_ref_B":"Olivewood spoons are pretty durable.","labels":1,"seconds_difference":1425.0,"score_ratio":6.2727272727}
{"post_id":"d27p4g","domain":"askculinary_test","upvote_ratio":0.9,"history":"Is a cracked wooden spoon unsafe? I've had some wooden spoons since I was a careless cook in college. I was ignorant on proper care of equipment and stuck them in the dishwasher (ouch) back in the day so they have some cracks. I've since learned how to care for them and love the character they've developed through years of use.  However, I recently read something about the possibility of bacteria growing in the cracks. Should I spring for new ones? If so, any recommendations on wood type or even specific spoons?","c_root_id_A":"eztq50n","c_root_id_B":"ezt6yk8","created_at_utc_A":1568136130,"created_at_utc_B":1568122988,"score_A":16,"score_B":11,"human_ref_A":"Don\u2019t worry too much about bacteria. Wood has natural antibiotic properties that helps keep germs under control. A much bigger worry is having your spoon snap while you are stirring something stiff. If your wooden spoon is ragged I would suggest you just buy a new one, because they are pretty cheap.","human_ref_B":"Olivewood spoons are pretty durable.","labels":1,"seconds_difference":13142.0,"score_ratio":1.4545454545}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"isxx7ri","c_root_id_B":"isxwe96","created_at_utc_A":1666190717,"created_at_utc_B":1666190378,"score_A":34,"score_B":23,"human_ref_A":"Try dipping the tortilla in water and the put on a hot skillet. I think I got this from a Kenji Lopez recipe, but works really nice.","human_ref_B":"Use a little of the fat from the meat and heat them that way or plane over meat to steam them up.  Heating them in pan directly can make them dry,  you can put in a tortilla warmer or wrap them in towel and microwave for ac few seconds will make them moist and pliable then heat.  I like to use the fat most taco carts etc so it like that and why they are delicious.","labels":1,"seconds_difference":339.0,"score_ratio":1.4782608696}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"isxx7ri","c_root_id_B":"isxwa9e","created_at_utc_A":1666190717,"created_at_utc_B":1666190332,"score_A":34,"score_B":6,"human_ref_A":"Try dipping the tortilla in water and the put on a hot skillet. I think I got this from a Kenji Lopez recipe, but works really nice.","human_ref_B":"Don't fry them dry- add some lard or butter to the pan first. Street tacos are usually kept on a steam table to stay warm, and that's what keeps them soft and moist. Microwaving tortillas in the bag can yield a similar texture, but you'll have to use them all up within a few hours or they'll get flaky and dry.","labels":1,"seconds_difference":385.0,"score_ratio":5.6666666667}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"isxwe96","c_root_id_B":"isxwa9e","created_at_utc_A":1666190378,"created_at_utc_B":1666190332,"score_A":23,"score_B":6,"human_ref_A":"Use a little of the fat from the meat and heat them that way or plane over meat to steam them up.  Heating them in pan directly can make them dry,  you can put in a tortilla warmer or wrap them in towel and microwave for ac few seconds will make them moist and pliable then heat.  I like to use the fat most taco carts etc so it like that and why they are delicious.","human_ref_B":"Don't fry them dry- add some lard or butter to the pan first. Street tacos are usually kept on a steam table to stay warm, and that's what keeps them soft and moist. Microwaving tortillas in the bag can yield a similar texture, but you'll have to use them all up within a few hours or they'll get flaky and dry.","labels":1,"seconds_difference":46.0,"score_ratio":3.8333333333}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"isxwa9e","c_root_id_B":"isynqko","created_at_utc_A":1666190332,"created_at_utc_B":1666201207,"score_A":6,"score_B":9,"human_ref_A":"Don't fry them dry- add some lard or butter to the pan first. Street tacos are usually kept on a steam table to stay warm, and that's what keeps them soft and moist. Microwaving tortillas in the bag can yield a similar texture, but you'll have to use them all up within a few hours or they'll get flaky and dry.","human_ref_B":"My old roommate used to actually do a quick fry in veg oil, blotted with paper towel.  Tasted like the real deal and gave that extra little chew factor too.","labels":0,"seconds_difference":10875.0,"score_ratio":1.5}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"isynqko","c_root_id_B":"isy7y81","created_at_utc_A":1666201207,"created_at_utc_B":1666195040,"score_A":9,"score_B":4,"human_ref_A":"My old roommate used to actually do a quick fry in veg oil, blotted with paper towel.  Tasted like the real deal and gave that extra little chew factor too.","human_ref_B":"It\u2019s crude but for tortillas I\u2019ve been wetting them a bit and putting them in the micro for like 25 seconds which makes em way more malleable.","labels":1,"seconds_difference":6167.0,"score_ratio":2.25}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"isynqko","c_root_id_B":"isy7rdd","created_at_utc_A":1666201207,"created_at_utc_B":1666194964,"score_A":9,"score_B":3,"human_ref_A":"My old roommate used to actually do a quick fry in veg oil, blotted with paper towel.  Tasted like the real deal and gave that extra little chew factor too.","human_ref_B":"Use a little extra virgin olive oil and fry both sides of the tortillas. Healthy and nutritious!     Street tacos use a little oil or fat from the meat to fry the tortilla a little bit and seal the tortilla's moisture","labels":1,"seconds_difference":6243.0,"score_ratio":3.0}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"isyb4ym","c_root_id_B":"isynqko","created_at_utc_A":1666196302,"created_at_utc_B":1666201207,"score_A":3,"score_B":9,"human_ref_A":"If you want soft, moist tortillas, wrap them in a damp paper towel (squeeze as much water as you can out) and then microwave for 20-30 seconds (don't do more than like 6 or 8 tortillas at a time). It'll basically steam them.","human_ref_B":"My old roommate used to actually do a quick fry in veg oil, blotted with paper towel.  Tasted like the real deal and gave that extra little chew factor too.","labels":0,"seconds_difference":4905.0,"score_ratio":3.0}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"iszal4p","c_root_id_B":"isy7y81","created_at_utc_A":1666209942,"created_at_utc_B":1666195040,"score_A":5,"score_B":4,"human_ref_A":"Advice I got from my uncle who is a street taquero in Mexico is to mix 3\/4 veg oil and 1\/4 water. I do this on a bowl to make it easier for the next step.  You quick dip the tortilla in the mix and then just heat on the skillet.","human_ref_B":"It\u2019s crude but for tortillas I\u2019ve been wetting them a bit and putting them in the micro for like 25 seconds which makes em way more malleable.","labels":1,"seconds_difference":14902.0,"score_ratio":1.25}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"isy7y81","c_root_id_B":"isy7rdd","created_at_utc_A":1666195040,"created_at_utc_B":1666194964,"score_A":4,"score_B":3,"human_ref_A":"It\u2019s crude but for tortillas I\u2019ve been wetting them a bit and putting them in the micro for like 25 seconds which makes em way more malleable.","human_ref_B":"Use a little extra virgin olive oil and fry both sides of the tortillas. Healthy and nutritious!     Street tacos use a little oil or fat from the meat to fry the tortilla a little bit and seal the tortilla's moisture","labels":1,"seconds_difference":76.0,"score_ratio":1.3333333333}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"iszal4p","c_root_id_B":"isza1uw","created_at_utc_A":1666209942,"created_at_utc_B":1666209740,"score_A":5,"score_B":4,"human_ref_A":"Advice I got from my uncle who is a street taquero in Mexico is to mix 3\/4 veg oil and 1\/4 water. I do this on a bowl to make it easier for the next step.  You quick dip the tortilla in the mix and then just heat on the skillet.","human_ref_B":"This guys knows:   https:\/\/www.youtube.com\/watch?v=VBwQZMLvPJY","labels":1,"seconds_difference":202.0,"score_ratio":1.25}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"iszal4p","c_root_id_B":"isy7rdd","created_at_utc_A":1666209942,"created_at_utc_B":1666194964,"score_A":5,"score_B":3,"human_ref_A":"Advice I got from my uncle who is a street taquero in Mexico is to mix 3\/4 veg oil and 1\/4 water. I do this on a bowl to make it easier for the next step.  You quick dip the tortilla in the mix and then just heat on the skillet.","human_ref_B":"Use a little extra virgin olive oil and fry both sides of the tortillas. Healthy and nutritious!     Street tacos use a little oil or fat from the meat to fry the tortilla a little bit and seal the tortilla's moisture","labels":1,"seconds_difference":14978.0,"score_ratio":1.6666666667}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"isyb4ym","c_root_id_B":"iszal4p","created_at_utc_A":1666196302,"created_at_utc_B":1666209942,"score_A":3,"score_B":5,"human_ref_A":"If you want soft, moist tortillas, wrap them in a damp paper towel (squeeze as much water as you can out) and then microwave for 20-30 seconds (don't do more than like 6 or 8 tortillas at a time). It'll basically steam them.","human_ref_B":"Advice I got from my uncle who is a street taquero in Mexico is to mix 3\/4 veg oil and 1\/4 water. I do this on a bowl to make it easier for the next step.  You quick dip the tortilla in the mix and then just heat on the skillet.","labels":0,"seconds_difference":13640.0,"score_ratio":1.6666666667}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"isza1uw","c_root_id_B":"isy7rdd","created_at_utc_A":1666209740,"created_at_utc_B":1666194964,"score_A":4,"score_B":3,"human_ref_A":"This guys knows:   https:\/\/www.youtube.com\/watch?v=VBwQZMLvPJY","human_ref_B":"Use a little extra virgin olive oil and fry both sides of the tortillas. Healthy and nutritious!     Street tacos use a little oil or fat from the meat to fry the tortilla a little bit and seal the tortilla's moisture","labels":1,"seconds_difference":14776.0,"score_ratio":1.3333333333}
{"post_id":"y846p5","domain":"askculinary_test","upvote_ratio":0.87,"history":"How to make Mexican street tacos not dry? Hey y\u2019all. So I love making Mexican street tacos at home using simple Mexican grocery store ingredients: corn tortillas, carne asada or other marinated meats, onions, cilantro, and limes. Every other part of my tacos usually taste pretty good, except for the corn tortillas, which always come out dry tasting compared to tacos I buy from the taqueria. The corn tortillas aren\u2019t falling apart into pieces or flaky either\u2014 they are just dry and doesn\u2019t feel cohesive with the rest of the juicy tacos.  (I used to live in a place with a gas stove & was able to heat up my corn tortillas directly over the fire, but now I have an electric glass top stove and can no longer do that. I try to heat them up on a dry pan though.)  What tips do y\u2019all have for me in terms of how to prepare (or season?!) my tortillas so that they are less dry & taste more like the tacos I buy?","c_root_id_A":"isyb4ym","c_root_id_B":"isza1uw","created_at_utc_A":1666196302,"created_at_utc_B":1666209740,"score_A":3,"score_B":4,"human_ref_A":"If you want soft, moist tortillas, wrap them in a damp paper towel (squeeze as much water as you can out) and then microwave for 20-30 seconds (don't do more than like 6 or 8 tortillas at a time). It'll basically steam them.","human_ref_B":"This guys knows:   https:\/\/www.youtube.com\/watch?v=VBwQZMLvPJY","labels":0,"seconds_difference":13438.0,"score_ratio":1.3333333333}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2anhwc","c_root_id_B":"j2anktr","created_at_utc_A":1672435280,"created_at_utc_B":1672435313,"score_A":2,"score_B":26,"human_ref_A":"When you start to see the fond\/brown bits build up on the pan, add a splash of water (or other liquid of choice) and scrape it all up. Continue stirring and cooking and adding liquid when necessary to avoid burning.  Also how are you cutting your onions? It looks like it might be stem to root, if so that\u2019s why the ends are smaller. Slice across the globe instead to get evenly cut slices.","human_ref_B":"They do look burned, so your heat was too high. How long did it take to get to what we see in the photo? Properly caramelized onions take a very long time, and should be cooked low and slow. They can take 60 to 90 minutes. You can save a little time by using water and a lid as well, as explained in this video...  http:\/\/www.youtube.com\/watch?v=rzL07v6w8AA&t=2m2s","labels":0,"seconds_difference":33.0,"score_ratio":13.0}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2b2oue","c_root_id_B":"j2aqspz","created_at_utc_A":1672441402,"created_at_utc_B":1672436568,"score_A":20,"score_B":12,"human_ref_A":"All the above advice is good, but I\u2019d like to add one thing that I haven\u2019t seen listed: pot thickness.  Make sure you are using a quality relatively thick bottomed pot. A cheap thin pot will not properly distribute heat and can result in this.   Also, I very much agree that you should lessen your heat. When I caramelize onions for work, I usually leave them on the stove for 3-4 hours. I don\u2019t take them off until they are the color of dark toffee.","human_ref_B":"Use low heat - not medium low. Heat is too high. Also, keep water at hand. Add a couple of tablespoons every so often. This is how Indian chefs caramelize onions low and slow.","labels":1,"seconds_difference":4834.0,"score_ratio":1.6666666667}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2aszac","c_root_id_B":"j2b2oue","created_at_utc_A":1672437430,"created_at_utc_B":1672441402,"score_A":7,"score_B":20,"human_ref_A":"On top of the other advice here, two tips:  1. Do a bigger batch; more onions can handle a little more heat and just will give you more leeway. They will take longer as well, though.  2. It's considered cheating by some but deglazing with water\/wine\/vinegar when it is just starting to get a little dark will save the batch (these are way past that point though) by pulling up the darker bits into the liquid, but it will slow down the process. When you do this next, though, keep some wine vinegar on hand as a failsafe. When you can achieve caramelized onion this way, next time try without.","human_ref_B":"All the above advice is good, but I\u2019d like to add one thing that I haven\u2019t seen listed: pot thickness.  Make sure you are using a quality relatively thick bottomed pot. A cheap thin pot will not properly distribute heat and can result in this.   Also, I very much agree that you should lessen your heat. When I caramelize onions for work, I usually leave them on the stove for 3-4 hours. I don\u2019t take them off until they are the color of dark toffee.","labels":0,"seconds_difference":3972.0,"score_ratio":2.8571428571}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2b2oue","c_root_id_B":"j2apykt","created_at_utc_A":1672441402,"created_at_utc_B":1672436243,"score_A":20,"score_B":4,"human_ref_A":"All the above advice is good, but I\u2019d like to add one thing that I haven\u2019t seen listed: pot thickness.  Make sure you are using a quality relatively thick bottomed pot. A cheap thin pot will not properly distribute heat and can result in this.   Also, I very much agree that you should lessen your heat. When I caramelize onions for work, I usually leave them on the stove for 3-4 hours. I don\u2019t take them off until they are the color of dark toffee.","human_ref_B":"Use low heat and cook longer","labels":1,"seconds_difference":5159.0,"score_ratio":5.0}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2b2oue","c_root_id_B":"j2anhwc","created_at_utc_A":1672441402,"created_at_utc_B":1672435280,"score_A":20,"score_B":2,"human_ref_A":"All the above advice is good, but I\u2019d like to add one thing that I haven\u2019t seen listed: pot thickness.  Make sure you are using a quality relatively thick bottomed pot. A cheap thin pot will not properly distribute heat and can result in this.   Also, I very much agree that you should lessen your heat. When I caramelize onions for work, I usually leave them on the stove for 3-4 hours. I don\u2019t take them off until they are the color of dark toffee.","human_ref_B":"When you start to see the fond\/brown bits build up on the pan, add a splash of water (or other liquid of choice) and scrape it all up. Continue stirring and cooking and adding liquid when necessary to avoid burning.  Also how are you cutting your onions? It looks like it might be stem to root, if so that\u2019s why the ends are smaller. Slice across the globe instead to get evenly cut slices.","labels":1,"seconds_difference":6122.0,"score_ratio":10.0}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2b2oue","c_root_id_B":"j2ay84s","created_at_utc_A":1672441402,"created_at_utc_B":1672439576,"score_A":20,"score_B":2,"human_ref_A":"All the above advice is good, but I\u2019d like to add one thing that I haven\u2019t seen listed: pot thickness.  Make sure you are using a quality relatively thick bottomed pot. A cheap thin pot will not properly distribute heat and can result in this.   Also, I very much agree that you should lessen your heat. When I caramelize onions for work, I usually leave them on the stove for 3-4 hours. I don\u2019t take them off until they are the color of dark toffee.","human_ref_B":"Lower heat. You might need a little more oil  or liquid in the pan when it gets too dry","labels":1,"seconds_difference":1826.0,"score_ratio":10.0}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2apykt","c_root_id_B":"j2aqspz","created_at_utc_A":1672436243,"created_at_utc_B":1672436568,"score_A":4,"score_B":12,"human_ref_A":"Use low heat and cook longer","human_ref_B":"Use low heat - not medium low. Heat is too high. Also, keep water at hand. Add a couple of tablespoons every so often. This is how Indian chefs caramelize onions low and slow.","labels":0,"seconds_difference":325.0,"score_ratio":3.0}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2aqspz","c_root_id_B":"j2anhwc","created_at_utc_A":1672436568,"created_at_utc_B":1672435280,"score_A":12,"score_B":2,"human_ref_A":"Use low heat - not medium low. Heat is too high. Also, keep water at hand. Add a couple of tablespoons every so often. This is how Indian chefs caramelize onions low and slow.","human_ref_B":"When you start to see the fond\/brown bits build up on the pan, add a splash of water (or other liquid of choice) and scrape it all up. Continue stirring and cooking and adding liquid when necessary to avoid burning.  Also how are you cutting your onions? It looks like it might be stem to root, if so that\u2019s why the ends are smaller. Slice across the globe instead to get evenly cut slices.","labels":1,"seconds_difference":1288.0,"score_ratio":6.0}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2apykt","c_root_id_B":"j2aszac","created_at_utc_A":1672436243,"created_at_utc_B":1672437430,"score_A":4,"score_B":7,"human_ref_A":"Use low heat and cook longer","human_ref_B":"On top of the other advice here, two tips:  1. Do a bigger batch; more onions can handle a little more heat and just will give you more leeway. They will take longer as well, though.  2. It's considered cheating by some but deglazing with water\/wine\/vinegar when it is just starting to get a little dark will save the batch (these are way past that point though) by pulling up the darker bits into the liquid, but it will slow down the process. When you do this next, though, keep some wine vinegar on hand as a failsafe. When you can achieve caramelized onion this way, next time try without.","labels":0,"seconds_difference":1187.0,"score_ratio":1.75}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2aszac","c_root_id_B":"j2anhwc","created_at_utc_A":1672437430,"created_at_utc_B":1672435280,"score_A":7,"score_B":2,"human_ref_A":"On top of the other advice here, two tips:  1. Do a bigger batch; more onions can handle a little more heat and just will give you more leeway. They will take longer as well, though.  2. It's considered cheating by some but deglazing with water\/wine\/vinegar when it is just starting to get a little dark will save the batch (these are way past that point though) by pulling up the darker bits into the liquid, but it will slow down the process. When you do this next, though, keep some wine vinegar on hand as a failsafe. When you can achieve caramelized onion this way, next time try without.","human_ref_B":"When you start to see the fond\/brown bits build up on the pan, add a splash of water (or other liquid of choice) and scrape it all up. Continue stirring and cooking and adding liquid when necessary to avoid burning.  Also how are you cutting your onions? It looks like it might be stem to root, if so that\u2019s why the ends are smaller. Slice across the globe instead to get evenly cut slices.","labels":1,"seconds_difference":2150.0,"score_ratio":3.5}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2apykt","c_root_id_B":"j2anhwc","created_at_utc_A":1672436243,"created_at_utc_B":1672435280,"score_A":4,"score_B":2,"human_ref_A":"Use low heat and cook longer","human_ref_B":"When you start to see the fond\/brown bits build up on the pan, add a splash of water (or other liquid of choice) and scrape it all up. Continue stirring and cooking and adding liquid when necessary to avoid burning.  Also how are you cutting your onions? It looks like it might be stem to root, if so that\u2019s why the ends are smaller. Slice across the globe instead to get evenly cut slices.","labels":1,"seconds_difference":963.0,"score_ratio":2.0}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2anhwc","c_root_id_B":"j2bvlng","created_at_utc_A":1672435280,"created_at_utc_B":1672454009,"score_A":2,"score_B":3,"human_ref_A":"When you start to see the fond\/brown bits build up on the pan, add a splash of water (or other liquid of choice) and scrape it all up. Continue stirring and cooking and adding liquid when necessary to avoid burning.  Also how are you cutting your onions? It looks like it might be stem to root, if so that\u2019s why the ends are smaller. Slice across the globe instead to get evenly cut slices.","human_ref_B":"I hear the slow cooker method is full proof. Serious eats has a recipe.","labels":0,"seconds_difference":18729.0,"score_ratio":1.5}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2ay84s","c_root_id_B":"j2bvlng","created_at_utc_A":1672439576,"created_at_utc_B":1672454009,"score_A":2,"score_B":3,"human_ref_A":"Lower heat. You might need a little more oil  or liquid in the pan when it gets too dry","human_ref_B":"I hear the slow cooker method is full proof. Serious eats has a recipe.","labels":0,"seconds_difference":14433.0,"score_ratio":1.5}
{"post_id":"zzblky","domain":"askculinary_test","upvote_ratio":0.73,"history":"caramelized onions are unevenly browned I've been stirring frequently, used lots of oil in the pan, and cooked at medium-low heat. Some parts of my onions are burnt and others hardly browned at all. What am I doing wrong?  https:\/\/imgur.com\/a\/WPMo2h8  The burnt parts tend to be the ends which are thinner (almost paper thin) than the middle of each slice. Do I need to adjust my technique when prepping the onions?","c_root_id_A":"j2b3rky","c_root_id_B":"j2bvlng","created_at_utc_A":1672441835,"created_at_utc_B":1672454009,"score_A":2,"score_B":3,"human_ref_A":"Define stirring frequently.","human_ref_B":"I hear the slow cooker method is full proof. Serious eats has a recipe.","labels":0,"seconds_difference":12174.0,"score_ratio":1.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icshewz","c_root_id_B":"icsmaf7","created_at_utc_A":1655520394,"created_at_utc_B":1655523289,"score_A":54,"score_B":68,"human_ref_A":"Flour. It mixes better","human_ref_B":"Season the thing being breaded first,","labels":0,"seconds_difference":2895.0,"score_ratio":1.2592592593}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsmaf7","c_root_id_B":"icshkta","created_at_utc_A":1655523289,"created_at_utc_B":1655520491,"score_A":68,"score_B":46,"human_ref_A":"Season the thing being breaded first,","human_ref_B":"I do both. I season the flour more but I also do the panko as well.","labels":1,"seconds_difference":2798.0,"score_ratio":1.4782608696}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsitsp","c_root_id_B":"icsmaf7","created_at_utc_A":1655521225,"created_at_utc_B":1655523289,"score_A":16,"score_B":68,"human_ref_A":"I would season the flour and just a bit of salt to the eggs and leave the panko as is.","human_ref_B":"Season the thing being breaded first,","labels":0,"seconds_difference":2064.0,"score_ratio":4.25}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsmaf7","c_root_id_B":"icsitst","created_at_utc_A":1655523289,"created_at_utc_B":1655521225,"score_A":68,"score_B":13,"human_ref_A":"Season the thing being breaded first,","human_ref_B":"Personally, I like to season the flour, but I usually also sprinkle with salt after they\u2019re done frying.","labels":1,"seconds_difference":2064.0,"score_ratio":5.2307692308}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsllat","c_root_id_B":"icsmaf7","created_at_utc_A":1655522855,"created_at_utc_B":1655523289,"score_A":14,"score_B":68,"human_ref_A":"i season straight on the meat..i find it wasteful to dump the spices into the flour and yada yada","human_ref_B":"Season the thing being breaded first,","labels":0,"seconds_difference":434.0,"score_ratio":4.8571428571}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsiobs","c_root_id_B":"icsmaf7","created_at_utc_A":1655521135,"created_at_utc_B":1655523289,"score_A":9,"score_B":68,"human_ref_A":"Season the protein. Anything else is inaccurate at best and lazy at worst. But if those are your only options for whatever reason, season the flour.","human_ref_B":"Season the thing being breaded first,","labels":0,"seconds_difference":2154.0,"score_ratio":7.5555555556}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsj0f4","c_root_id_B":"icsmaf7","created_at_utc_A":1655521330,"created_at_utc_B":1655523289,"score_A":6,"score_B":68,"human_ref_A":"I normally dip in flour, then egg, then breadcrumbs\/panko, and I season and spice the egg. Easier to evenly distribute","human_ref_B":"Season the thing being breaded first,","labels":0,"seconds_difference":1959.0,"score_ratio":11.3333333333}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsyoh6","c_root_id_B":"icsitsp","created_at_utc_A":1655531822,"created_at_utc_B":1655521225,"score_A":42,"score_B":16,"human_ref_A":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","human_ref_B":"I would season the flour and just a bit of salt to the eggs and leave the panko as is.","labels":1,"seconds_difference":10597.0,"score_ratio":2.625}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icstc7r","c_root_id_B":"icsyoh6","created_at_utc_A":1655527881,"created_at_utc_B":1655531822,"score_A":14,"score_B":42,"human_ref_A":"Honestly, I saw a video about this and it changed everything.          They made the seasoned flour and put it in with the meat and mixed in all in, then they added two mixed eggs (w. Milk) to it and mixed all that in too.           When they came to fry they just picked out a piece in each hand and rolled them in a tray of breadcrumbs and dunked them in the oil, got 4 in within 7-10 secs.            I'm not bullshitting either, I did it myself the next weekend and it's 1000% better, easier, faster, less cleanup.","human_ref_B":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","labels":0,"seconds_difference":3941.0,"score_ratio":3.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsitst","c_root_id_B":"icsyoh6","created_at_utc_A":1655521225,"created_at_utc_B":1655531822,"score_A":13,"score_B":42,"human_ref_A":"Personally, I like to season the flour, but I usually also sprinkle with salt after they\u2019re done frying.","human_ref_B":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","labels":0,"seconds_difference":10597.0,"score_ratio":3.2307692308}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsyoh6","c_root_id_B":"icsllat","created_at_utc_A":1655531822,"created_at_utc_B":1655522855,"score_A":42,"score_B":14,"human_ref_A":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","human_ref_B":"i season straight on the meat..i find it wasteful to dump the spices into the flour and yada yada","labels":1,"seconds_difference":8967.0,"score_ratio":3.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsyoh6","c_root_id_B":"icsiobs","created_at_utc_A":1655531822,"created_at_utc_B":1655521135,"score_A":42,"score_B":9,"human_ref_A":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","human_ref_B":"Season the protein. Anything else is inaccurate at best and lazy at worst. But if those are your only options for whatever reason, season the flour.","labels":1,"seconds_difference":10687.0,"score_ratio":4.6666666667}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsyoh6","c_root_id_B":"icsowmr","created_at_utc_A":1655531822,"created_at_utc_B":1655524917,"score_A":42,"score_B":9,"human_ref_A":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","human_ref_B":"I season all steps.","labels":1,"seconds_difference":6905.0,"score_ratio":4.6666666667}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsj0f4","c_root_id_B":"icsyoh6","created_at_utc_A":1655521330,"created_at_utc_B":1655531822,"score_A":6,"score_B":42,"human_ref_A":"I normally dip in flour, then egg, then breadcrumbs\/panko, and I season and spice the egg. Easier to evenly distribute","human_ref_B":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","labels":0,"seconds_difference":10492.0,"score_ratio":7.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsml5f","c_root_id_B":"icsyoh6","created_at_utc_A":1655523475,"created_at_utc_B":1655531822,"score_A":6,"score_B":42,"human_ref_A":"I season both! :)","human_ref_B":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","labels":0,"seconds_difference":8347.0,"score_ratio":7.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icso9j7","c_root_id_B":"icsyoh6","created_at_utc_A":1655524512,"created_at_utc_B":1655531822,"score_A":3,"score_B":42,"human_ref_A":"Personally i season protein and flour every time and panko most times.","human_ref_B":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","labels":0,"seconds_difference":7310.0,"score_ratio":14.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsyoh6","c_root_id_B":"icsph3j","created_at_utc_A":1655531822,"created_at_utc_B":1655525278,"score_A":42,"score_B":3,"human_ref_A":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","human_ref_B":"Don\u2019t forget to season the egg wash - I often whisk in hot sauce.   Also, I dip in egg wash before flouring: egg wash, flour, egg wash, panko, pan.","labels":1,"seconds_difference":6544.0,"score_ratio":14.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsyoh6","c_root_id_B":"icstg0q","created_at_utc_A":1655531822,"created_at_utc_B":1655527956,"score_A":42,"score_B":2,"human_ref_A":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","human_ref_B":"Both","labels":1,"seconds_difference":3866.0,"score_ratio":21.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsur8t","c_root_id_B":"icsyoh6","created_at_utc_A":1655528887,"created_at_utc_B":1655531822,"score_A":2,"score_B":42,"human_ref_A":"Doing kitchen work for along time, it varies from kitchen to kitchen, most of the time we season the protein and breadcrumbs. That's specifically for a classic Flour, Egg, breadcrumb breading station though.   If you're breading something the purpose of the flour is to help the breadcrumbs stick to the protein, so I don't think there's much of a reason to season the flour and protein. I would go with seasoning the protein and breadcrumbs","human_ref_B":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","labels":0,"seconds_difference":2935.0,"score_ratio":21.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsw0d1","c_root_id_B":"icsyoh6","created_at_utc_A":1655529786,"created_at_utc_B":1655531822,"score_A":2,"score_B":42,"human_ref_A":"I personally would season flour AND Panko.","human_ref_B":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","labels":0,"seconds_difference":2036.0,"score_ratio":21.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsw2pu","c_root_id_B":"icsyoh6","created_at_utc_A":1655529834,"created_at_utc_B":1655531822,"score_A":2,"score_B":42,"human_ref_A":"If you're breading it to order or for one night I'd say season it a little every step of the way, fresh out of the fryer most importantly.  Test one to adjust finishing salt.  If you're breading a lot with some leftover for the next day I'd only season fresh out of the fryer.  Otherwise the salt in the breading will cure your protein and mess with the texture.","human_ref_B":"100% read this as \"breeding station\".  Looked at subs name.  Asked myself what the fuck was wrong with people.  Reread the title.  Whats wrong with people is that some of us can't read.  As to your question. I do both, though they are usually lightly seasoned.","labels":0,"seconds_difference":1988.0,"score_ratio":21.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsitst","c_root_id_B":"icsitsp","created_at_utc_A":1655521225,"created_at_utc_B":1655521225,"score_A":13,"score_B":16,"human_ref_A":"Personally, I like to season the flour, but I usually also sprinkle with salt after they\u2019re done frying.","human_ref_B":"I would season the flour and just a bit of salt to the eggs and leave the panko as is.","labels":0,"seconds_difference":0.0,"score_ratio":1.2307692308}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsitsp","c_root_id_B":"icsiobs","created_at_utc_A":1655521225,"created_at_utc_B":1655521135,"score_A":16,"score_B":9,"human_ref_A":"I would season the flour and just a bit of salt to the eggs and leave the panko as is.","human_ref_B":"Season the protein. Anything else is inaccurate at best and lazy at worst. But if those are your only options for whatever reason, season the flour.","labels":1,"seconds_difference":90.0,"score_ratio":1.7777777778}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icstc7r","c_root_id_B":"icsitst","created_at_utc_A":1655527881,"created_at_utc_B":1655521225,"score_A":14,"score_B":13,"human_ref_A":"Honestly, I saw a video about this and it changed everything.          They made the seasoned flour and put it in with the meat and mixed in all in, then they added two mixed eggs (w. Milk) to it and mixed all that in too.           When they came to fry they just picked out a piece in each hand and rolled them in a tray of breadcrumbs and dunked them in the oil, got 4 in within 7-10 secs.            I'm not bullshitting either, I did it myself the next weekend and it's 1000% better, easier, faster, less cleanup.","human_ref_B":"Personally, I like to season the flour, but I usually also sprinkle with salt after they\u2019re done frying.","labels":1,"seconds_difference":6656.0,"score_ratio":1.0769230769}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsiobs","c_root_id_B":"icstc7r","created_at_utc_A":1655521135,"created_at_utc_B":1655527881,"score_A":9,"score_B":14,"human_ref_A":"Season the protein. Anything else is inaccurate at best and lazy at worst. But if those are your only options for whatever reason, season the flour.","human_ref_B":"Honestly, I saw a video about this and it changed everything.          They made the seasoned flour and put it in with the meat and mixed in all in, then they added two mixed eggs (w. Milk) to it and mixed all that in too.           When they came to fry they just picked out a piece in each hand and rolled them in a tray of breadcrumbs and dunked them in the oil, got 4 in within 7-10 secs.            I'm not bullshitting either, I did it myself the next weekend and it's 1000% better, easier, faster, less cleanup.","labels":0,"seconds_difference":6746.0,"score_ratio":1.5555555556}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icstc7r","c_root_id_B":"icsowmr","created_at_utc_A":1655527881,"created_at_utc_B":1655524917,"score_A":14,"score_B":9,"human_ref_A":"Honestly, I saw a video about this and it changed everything.          They made the seasoned flour and put it in with the meat and mixed in all in, then they added two mixed eggs (w. Milk) to it and mixed all that in too.           When they came to fry they just picked out a piece in each hand and rolled them in a tray of breadcrumbs and dunked them in the oil, got 4 in within 7-10 secs.            I'm not bullshitting either, I did it myself the next weekend and it's 1000% better, easier, faster, less cleanup.","human_ref_B":"I season all steps.","labels":1,"seconds_difference":2964.0,"score_ratio":1.5555555556}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icstc7r","c_root_id_B":"icsj0f4","created_at_utc_A":1655527881,"created_at_utc_B":1655521330,"score_A":14,"score_B":6,"human_ref_A":"Honestly, I saw a video about this and it changed everything.          They made the seasoned flour and put it in with the meat and mixed in all in, then they added two mixed eggs (w. Milk) to it and mixed all that in too.           When they came to fry they just picked out a piece in each hand and rolled them in a tray of breadcrumbs and dunked them in the oil, got 4 in within 7-10 secs.            I'm not bullshitting either, I did it myself the next weekend and it's 1000% better, easier, faster, less cleanup.","human_ref_B":"I normally dip in flour, then egg, then breadcrumbs\/panko, and I season and spice the egg. Easier to evenly distribute","labels":1,"seconds_difference":6551.0,"score_ratio":2.3333333333}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icstc7r","c_root_id_B":"icsml5f","created_at_utc_A":1655527881,"created_at_utc_B":1655523475,"score_A":14,"score_B":6,"human_ref_A":"Honestly, I saw a video about this and it changed everything.          They made the seasoned flour and put it in with the meat and mixed in all in, then they added two mixed eggs (w. Milk) to it and mixed all that in too.           When they came to fry they just picked out a piece in each hand and rolled them in a tray of breadcrumbs and dunked them in the oil, got 4 in within 7-10 secs.            I'm not bullshitting either, I did it myself the next weekend and it's 1000% better, easier, faster, less cleanup.","human_ref_B":"I season both! :)","labels":1,"seconds_difference":4406.0,"score_ratio":2.3333333333}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icstc7r","c_root_id_B":"icso9j7","created_at_utc_A":1655527881,"created_at_utc_B":1655524512,"score_A":14,"score_B":3,"human_ref_A":"Honestly, I saw a video about this and it changed everything.          They made the seasoned flour and put it in with the meat and mixed in all in, then they added two mixed eggs (w. Milk) to it and mixed all that in too.           When they came to fry they just picked out a piece in each hand and rolled them in a tray of breadcrumbs and dunked them in the oil, got 4 in within 7-10 secs.            I'm not bullshitting either, I did it myself the next weekend and it's 1000% better, easier, faster, less cleanup.","human_ref_B":"Personally i season protein and flour every time and panko most times.","labels":1,"seconds_difference":3369.0,"score_ratio":4.6666666667}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsph3j","c_root_id_B":"icstc7r","created_at_utc_A":1655525278,"created_at_utc_B":1655527881,"score_A":3,"score_B":14,"human_ref_A":"Don\u2019t forget to season the egg wash - I often whisk in hot sauce.   Also, I dip in egg wash before flouring: egg wash, flour, egg wash, panko, pan.","human_ref_B":"Honestly, I saw a video about this and it changed everything.          They made the seasoned flour and put it in with the meat and mixed in all in, then they added two mixed eggs (w. Milk) to it and mixed all that in too.           When they came to fry they just picked out a piece in each hand and rolled them in a tray of breadcrumbs and dunked them in the oil, got 4 in within 7-10 secs.            I'm not bullshitting either, I did it myself the next weekend and it's 1000% better, easier, faster, less cleanup.","labels":0,"seconds_difference":2603.0,"score_ratio":4.6666666667}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsitst","c_root_id_B":"icsllat","created_at_utc_A":1655521225,"created_at_utc_B":1655522855,"score_A":13,"score_B":14,"human_ref_A":"Personally, I like to season the flour, but I usually also sprinkle with salt after they\u2019re done frying.","human_ref_B":"i season straight on the meat..i find it wasteful to dump the spices into the flour and yada yada","labels":0,"seconds_difference":1630.0,"score_ratio":1.0769230769}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsitst","c_root_id_B":"icsiobs","created_at_utc_A":1655521225,"created_at_utc_B":1655521135,"score_A":13,"score_B":9,"human_ref_A":"Personally, I like to season the flour, but I usually also sprinkle with salt after they\u2019re done frying.","human_ref_B":"Season the protein. Anything else is inaccurate at best and lazy at worst. But if those are your only options for whatever reason, season the flour.","labels":1,"seconds_difference":90.0,"score_ratio":1.4444444444}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsiobs","c_root_id_B":"icsllat","created_at_utc_A":1655521135,"created_at_utc_B":1655522855,"score_A":9,"score_B":14,"human_ref_A":"Season the protein. Anything else is inaccurate at best and lazy at worst. But if those are your only options for whatever reason, season the flour.","human_ref_B":"i season straight on the meat..i find it wasteful to dump the spices into the flour and yada yada","labels":0,"seconds_difference":1720.0,"score_ratio":1.5555555556}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsj0f4","c_root_id_B":"icsllat","created_at_utc_A":1655521330,"created_at_utc_B":1655522855,"score_A":6,"score_B":14,"human_ref_A":"I normally dip in flour, then egg, then breadcrumbs\/panko, and I season and spice the egg. Easier to evenly distribute","human_ref_B":"i season straight on the meat..i find it wasteful to dump the spices into the flour and yada yada","labels":0,"seconds_difference":1525.0,"score_ratio":2.3333333333}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsj0f4","c_root_id_B":"icsowmr","created_at_utc_A":1655521330,"created_at_utc_B":1655524917,"score_A":6,"score_B":9,"human_ref_A":"I normally dip in flour, then egg, then breadcrumbs\/panko, and I season and spice the egg. Easier to evenly distribute","human_ref_B":"I season all steps.","labels":0,"seconds_difference":3587.0,"score_ratio":1.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsml5f","c_root_id_B":"icsowmr","created_at_utc_A":1655523475,"created_at_utc_B":1655524917,"score_A":6,"score_B":9,"human_ref_A":"I season both! :)","human_ref_B":"I season all steps.","labels":0,"seconds_difference":1442.0,"score_ratio":1.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsowmr","c_root_id_B":"icso9j7","created_at_utc_A":1655524917,"created_at_utc_B":1655524512,"score_A":9,"score_B":3,"human_ref_A":"I season all steps.","human_ref_B":"Personally i season protein and flour every time and panko most times.","labels":1,"seconds_difference":405.0,"score_ratio":3.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icti9ka","c_root_id_B":"icsj0f4","created_at_utc_A":1655549144,"created_at_utc_B":1655521330,"score_A":9,"score_B":6,"human_ref_A":"I season everything. The egg. The flour. The breading.","human_ref_B":"I normally dip in flour, then egg, then breadcrumbs\/panko, and I season and spice the egg. Easier to evenly distribute","labels":1,"seconds_difference":27814.0,"score_ratio":1.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsml5f","c_root_id_B":"icti9ka","created_at_utc_A":1655523475,"created_at_utc_B":1655549144,"score_A":6,"score_B":9,"human_ref_A":"I season both! :)","human_ref_B":"I season everything. The egg. The flour. The breading.","labels":0,"seconds_difference":25669.0,"score_ratio":1.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icti9ka","c_root_id_B":"ictbas3","created_at_utc_A":1655549144,"created_at_utc_B":1655542788,"score_A":9,"score_B":5,"human_ref_A":"I season everything. The egg. The flour. The breading.","human_ref_B":"It actually depends what flavor you want to hit the palette first. If you season the panko, you'll taste it immediately, right as you crunch into it. Otherwise, it'll be more in the background, and reveal itself as you chew. Moreover, the flavors will be altered by being deep fried in oil. The flour part of the breading won't be. Or, well, some of it probably will, but you get what I mean.  Anything you season the panko with will tend be less mellow, with the exception of cheese like parmesan which takes on very different flavors when subjected to high heat in oil. Your spices will be brighter, cheese earthier, herbs will get drowned out a bit.  ALSO keep in mind that if you season the flour, you're seasoning the panko from the inside out (albeit obviously less so than when you season it directly). When you season panko directly, you're seasoning your oil; in other words, wasting it.  I think generally you'll get better results doing the flour, or often better yet, the wet adhesive mixture (eggs, water\/flour, etc) than the panko itself. But there are lots of times seasoning the panko directly is nice.","labels":1,"seconds_difference":6356.0,"score_ratio":1.8}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icso9j7","c_root_id_B":"icti9ka","created_at_utc_A":1655524512,"created_at_utc_B":1655549144,"score_A":3,"score_B":9,"human_ref_A":"Personally i season protein and flour every time and panko most times.","human_ref_B":"I season everything. The egg. The flour. The breading.","labels":0,"seconds_difference":24632.0,"score_ratio":3.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icti9ka","c_root_id_B":"icsph3j","created_at_utc_A":1655549144,"created_at_utc_B":1655525278,"score_A":9,"score_B":3,"human_ref_A":"I season everything. The egg. The flour. The breading.","human_ref_B":"Don\u2019t forget to season the egg wash - I often whisk in hot sauce.   Also, I dip in egg wash before flouring: egg wash, flour, egg wash, panko, pan.","labels":1,"seconds_difference":23866.0,"score_ratio":3.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"ict07ow","c_root_id_B":"icti9ka","created_at_utc_A":1655533048,"created_at_utc_B":1655549144,"score_A":3,"score_B":9,"human_ref_A":"So at my old job the chicken wouldn't get salted before breading. One day a coworker saw me adding S&P to the flour and said \"what are you doing, you don't have to do that, we season the bread crumbs\". At the time I didn't have much of a response except that I was seasoning the flour... then it started bothering me later and I thought about why and my best thought was that considering we don't season the chicken before breading, at least by seasoning the flour you are getting some salt in direct contact with the meat before adding further coatings. All in all, i season everything in a way; S&P in the flour, I put grated parm into my eggs, and the breadcrumb has a mix of different seasonings\/herbs in it.. then i also usually add a little S&P after it comes out of the fryer. Maybe the salt penetrates the layers of egg and flour.. idk.. but that was my thought process at least. and i like salt.","human_ref_B":"I season everything. The egg. The flour. The breading.","labels":0,"seconds_difference":16096.0,"score_ratio":3.0}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icti9ka","c_root_id_B":"icstg0q","created_at_utc_A":1655549144,"created_at_utc_B":1655527956,"score_A":9,"score_B":2,"human_ref_A":"I season everything. The egg. The flour. The breading.","human_ref_B":"Both","labels":1,"seconds_difference":21188.0,"score_ratio":4.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsur8t","c_root_id_B":"icti9ka","created_at_utc_A":1655528887,"created_at_utc_B":1655549144,"score_A":2,"score_B":9,"human_ref_A":"Doing kitchen work for along time, it varies from kitchen to kitchen, most of the time we season the protein and breadcrumbs. That's specifically for a classic Flour, Egg, breadcrumb breading station though.   If you're breading something the purpose of the flour is to help the breadcrumbs stick to the protein, so I don't think there's much of a reason to season the flour and protein. I would go with seasoning the protein and breadcrumbs","human_ref_B":"I season everything. The egg. The flour. The breading.","labels":0,"seconds_difference":20257.0,"score_ratio":4.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsw0d1","c_root_id_B":"icti9ka","created_at_utc_A":1655529786,"created_at_utc_B":1655549144,"score_A":2,"score_B":9,"human_ref_A":"I personally would season flour AND Panko.","human_ref_B":"I season everything. The egg. The flour. The breading.","labels":0,"seconds_difference":19358.0,"score_ratio":4.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icti9ka","c_root_id_B":"icsw2pu","created_at_utc_A":1655549144,"created_at_utc_B":1655529834,"score_A":9,"score_B":2,"human_ref_A":"I season everything. The egg. The flour. The breading.","human_ref_B":"If you're breading it to order or for one night I'd say season it a little every step of the way, fresh out of the fryer most importantly.  Test one to adjust finishing salt.  If you're breading a lot with some leftover for the next day I'd only season fresh out of the fryer.  Otherwise the salt in the breading will cure your protein and mess with the texture.","labels":1,"seconds_difference":19310.0,"score_ratio":4.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icti9ka","c_root_id_B":"icsz3aj","created_at_utc_A":1655549144,"created_at_utc_B":1655532146,"score_A":9,"score_B":2,"human_ref_A":"I season everything. The egg. The flour. The breading.","human_ref_B":"I like to season the flour with s+p and season the egg with some dijon mustard!","labels":1,"seconds_difference":16998.0,"score_ratio":4.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"ict6esj","c_root_id_B":"icti9ka","created_at_utc_A":1655538328,"created_at_utc_B":1655549144,"score_A":2,"score_B":9,"human_ref_A":"I like to use aromatic seasonings (paprika, ginger, garlic) in the flour and then robust flavours (pepper, salt, oregano) in the panko. And double coating is a must \ud83d\udc4c","human_ref_B":"I season everything. The egg. The flour. The breading.","labels":0,"seconds_difference":10816.0,"score_ratio":4.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"ictbas3","c_root_id_B":"icso9j7","created_at_utc_A":1655542788,"created_at_utc_B":1655524512,"score_A":5,"score_B":3,"human_ref_A":"It actually depends what flavor you want to hit the palette first. If you season the panko, you'll taste it immediately, right as you crunch into it. Otherwise, it'll be more in the background, and reveal itself as you chew. Moreover, the flavors will be altered by being deep fried in oil. The flour part of the breading won't be. Or, well, some of it probably will, but you get what I mean.  Anything you season the panko with will tend be less mellow, with the exception of cheese like parmesan which takes on very different flavors when subjected to high heat in oil. Your spices will be brighter, cheese earthier, herbs will get drowned out a bit.  ALSO keep in mind that if you season the flour, you're seasoning the panko from the inside out (albeit obviously less so than when you season it directly). When you season panko directly, you're seasoning your oil; in other words, wasting it.  I think generally you'll get better results doing the flour, or often better yet, the wet adhesive mixture (eggs, water\/flour, etc) than the panko itself. But there are lots of times seasoning the panko directly is nice.","human_ref_B":"Personally i season protein and flour every time and panko most times.","labels":1,"seconds_difference":18276.0,"score_ratio":1.6666666667}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"ictbas3","c_root_id_B":"icsph3j","created_at_utc_A":1655542788,"created_at_utc_B":1655525278,"score_A":5,"score_B":3,"human_ref_A":"It actually depends what flavor you want to hit the palette first. If you season the panko, you'll taste it immediately, right as you crunch into it. Otherwise, it'll be more in the background, and reveal itself as you chew. Moreover, the flavors will be altered by being deep fried in oil. The flour part of the breading won't be. Or, well, some of it probably will, but you get what I mean.  Anything you season the panko with will tend be less mellow, with the exception of cheese like parmesan which takes on very different flavors when subjected to high heat in oil. Your spices will be brighter, cheese earthier, herbs will get drowned out a bit.  ALSO keep in mind that if you season the flour, you're seasoning the panko from the inside out (albeit obviously less so than when you season it directly). When you season panko directly, you're seasoning your oil; in other words, wasting it.  I think generally you'll get better results doing the flour, or often better yet, the wet adhesive mixture (eggs, water\/flour, etc) than the panko itself. But there are lots of times seasoning the panko directly is nice.","human_ref_B":"Don\u2019t forget to season the egg wash - I often whisk in hot sauce.   Also, I dip in egg wash before flouring: egg wash, flour, egg wash, panko, pan.","labels":1,"seconds_difference":17510.0,"score_ratio":1.6666666667}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"ict07ow","c_root_id_B":"ictbas3","created_at_utc_A":1655533048,"created_at_utc_B":1655542788,"score_A":3,"score_B":5,"human_ref_A":"So at my old job the chicken wouldn't get salted before breading. One day a coworker saw me adding S&P to the flour and said \"what are you doing, you don't have to do that, we season the bread crumbs\". At the time I didn't have much of a response except that I was seasoning the flour... then it started bothering me later and I thought about why and my best thought was that considering we don't season the chicken before breading, at least by seasoning the flour you are getting some salt in direct contact with the meat before adding further coatings. All in all, i season everything in a way; S&P in the flour, I put grated parm into my eggs, and the breadcrumb has a mix of different seasonings\/herbs in it.. then i also usually add a little S&P after it comes out of the fryer. Maybe the salt penetrates the layers of egg and flour.. idk.. but that was my thought process at least. and i like salt.","human_ref_B":"It actually depends what flavor you want to hit the palette first. If you season the panko, you'll taste it immediately, right as you crunch into it. Otherwise, it'll be more in the background, and reveal itself as you chew. Moreover, the flavors will be altered by being deep fried in oil. The flour part of the breading won't be. Or, well, some of it probably will, but you get what I mean.  Anything you season the panko with will tend be less mellow, with the exception of cheese like parmesan which takes on very different flavors when subjected to high heat in oil. Your spices will be brighter, cheese earthier, herbs will get drowned out a bit.  ALSO keep in mind that if you season the flour, you're seasoning the panko from the inside out (albeit obviously less so than when you season it directly). When you season panko directly, you're seasoning your oil; in other words, wasting it.  I think generally you'll get better results doing the flour, or often better yet, the wet adhesive mixture (eggs, water\/flour, etc) than the panko itself. But there are lots of times seasoning the panko directly is nice.","labels":0,"seconds_difference":9740.0,"score_ratio":1.6666666667}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icstg0q","c_root_id_B":"ictbas3","created_at_utc_A":1655527956,"created_at_utc_B":1655542788,"score_A":2,"score_B":5,"human_ref_A":"Both","human_ref_B":"It actually depends what flavor you want to hit the palette first. If you season the panko, you'll taste it immediately, right as you crunch into it. Otherwise, it'll be more in the background, and reveal itself as you chew. Moreover, the flavors will be altered by being deep fried in oil. The flour part of the breading won't be. Or, well, some of it probably will, but you get what I mean.  Anything you season the panko with will tend be less mellow, with the exception of cheese like parmesan which takes on very different flavors when subjected to high heat in oil. Your spices will be brighter, cheese earthier, herbs will get drowned out a bit.  ALSO keep in mind that if you season the flour, you're seasoning the panko from the inside out (albeit obviously less so than when you season it directly). When you season panko directly, you're seasoning your oil; in other words, wasting it.  I think generally you'll get better results doing the flour, or often better yet, the wet adhesive mixture (eggs, water\/flour, etc) than the panko itself. But there are lots of times seasoning the panko directly is nice.","labels":0,"seconds_difference":14832.0,"score_ratio":2.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsur8t","c_root_id_B":"ictbas3","created_at_utc_A":1655528887,"created_at_utc_B":1655542788,"score_A":2,"score_B":5,"human_ref_A":"Doing kitchen work for along time, it varies from kitchen to kitchen, most of the time we season the protein and breadcrumbs. That's specifically for a classic Flour, Egg, breadcrumb breading station though.   If you're breading something the purpose of the flour is to help the breadcrumbs stick to the protein, so I don't think there's much of a reason to season the flour and protein. I would go with seasoning the protein and breadcrumbs","human_ref_B":"It actually depends what flavor you want to hit the palette first. If you season the panko, you'll taste it immediately, right as you crunch into it. Otherwise, it'll be more in the background, and reveal itself as you chew. Moreover, the flavors will be altered by being deep fried in oil. The flour part of the breading won't be. Or, well, some of it probably will, but you get what I mean.  Anything you season the panko with will tend be less mellow, with the exception of cheese like parmesan which takes on very different flavors when subjected to high heat in oil. Your spices will be brighter, cheese earthier, herbs will get drowned out a bit.  ALSO keep in mind that if you season the flour, you're seasoning the panko from the inside out (albeit obviously less so than when you season it directly). When you season panko directly, you're seasoning your oil; in other words, wasting it.  I think generally you'll get better results doing the flour, or often better yet, the wet adhesive mixture (eggs, water\/flour, etc) than the panko itself. But there are lots of times seasoning the panko directly is nice.","labels":0,"seconds_difference":13901.0,"score_ratio":2.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsw0d1","c_root_id_B":"ictbas3","created_at_utc_A":1655529786,"created_at_utc_B":1655542788,"score_A":2,"score_B":5,"human_ref_A":"I personally would season flour AND Panko.","human_ref_B":"It actually depends what flavor you want to hit the palette first. If you season the panko, you'll taste it immediately, right as you crunch into it. Otherwise, it'll be more in the background, and reveal itself as you chew. Moreover, the flavors will be altered by being deep fried in oil. The flour part of the breading won't be. Or, well, some of it probably will, but you get what I mean.  Anything you season the panko with will tend be less mellow, with the exception of cheese like parmesan which takes on very different flavors when subjected to high heat in oil. Your spices will be brighter, cheese earthier, herbs will get drowned out a bit.  ALSO keep in mind that if you season the flour, you're seasoning the panko from the inside out (albeit obviously less so than when you season it directly). When you season panko directly, you're seasoning your oil; in other words, wasting it.  I think generally you'll get better results doing the flour, or often better yet, the wet adhesive mixture (eggs, water\/flour, etc) than the panko itself. But there are lots of times seasoning the panko directly is nice.","labels":0,"seconds_difference":13002.0,"score_ratio":2.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsw2pu","c_root_id_B":"ictbas3","created_at_utc_A":1655529834,"created_at_utc_B":1655542788,"score_A":2,"score_B":5,"human_ref_A":"If you're breading it to order or for one night I'd say season it a little every step of the way, fresh out of the fryer most importantly.  Test one to adjust finishing salt.  If you're breading a lot with some leftover for the next day I'd only season fresh out of the fryer.  Otherwise the salt in the breading will cure your protein and mess with the texture.","human_ref_B":"It actually depends what flavor you want to hit the palette first. If you season the panko, you'll taste it immediately, right as you crunch into it. Otherwise, it'll be more in the background, and reveal itself as you chew. Moreover, the flavors will be altered by being deep fried in oil. The flour part of the breading won't be. Or, well, some of it probably will, but you get what I mean.  Anything you season the panko with will tend be less mellow, with the exception of cheese like parmesan which takes on very different flavors when subjected to high heat in oil. Your spices will be brighter, cheese earthier, herbs will get drowned out a bit.  ALSO keep in mind that if you season the flour, you're seasoning the panko from the inside out (albeit obviously less so than when you season it directly). When you season panko directly, you're seasoning your oil; in other words, wasting it.  I think generally you'll get better results doing the flour, or often better yet, the wet adhesive mixture (eggs, water\/flour, etc) than the panko itself. But there are lots of times seasoning the panko directly is nice.","labels":0,"seconds_difference":12954.0,"score_ratio":2.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"ictbas3","c_root_id_B":"icsz3aj","created_at_utc_A":1655542788,"created_at_utc_B":1655532146,"score_A":5,"score_B":2,"human_ref_A":"It actually depends what flavor you want to hit the palette first. If you season the panko, you'll taste it immediately, right as you crunch into it. Otherwise, it'll be more in the background, and reveal itself as you chew. Moreover, the flavors will be altered by being deep fried in oil. The flour part of the breading won't be. Or, well, some of it probably will, but you get what I mean.  Anything you season the panko with will tend be less mellow, with the exception of cheese like parmesan which takes on very different flavors when subjected to high heat in oil. Your spices will be brighter, cheese earthier, herbs will get drowned out a bit.  ALSO keep in mind that if you season the flour, you're seasoning the panko from the inside out (albeit obviously less so than when you season it directly). When you season panko directly, you're seasoning your oil; in other words, wasting it.  I think generally you'll get better results doing the flour, or often better yet, the wet adhesive mixture (eggs, water\/flour, etc) than the panko itself. But there are lots of times seasoning the panko directly is nice.","human_ref_B":"I like to season the flour with s+p and season the egg with some dijon mustard!","labels":1,"seconds_difference":10642.0,"score_ratio":2.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"ictbas3","c_root_id_B":"ict6esj","created_at_utc_A":1655542788,"created_at_utc_B":1655538328,"score_A":5,"score_B":2,"human_ref_A":"It actually depends what flavor you want to hit the palette first. If you season the panko, you'll taste it immediately, right as you crunch into it. Otherwise, it'll be more in the background, and reveal itself as you chew. Moreover, the flavors will be altered by being deep fried in oil. The flour part of the breading won't be. Or, well, some of it probably will, but you get what I mean.  Anything you season the panko with will tend be less mellow, with the exception of cheese like parmesan which takes on very different flavors when subjected to high heat in oil. Your spices will be brighter, cheese earthier, herbs will get drowned out a bit.  ALSO keep in mind that if you season the flour, you're seasoning the panko from the inside out (albeit obviously less so than when you season it directly). When you season panko directly, you're seasoning your oil; in other words, wasting it.  I think generally you'll get better results doing the flour, or often better yet, the wet adhesive mixture (eggs, water\/flour, etc) than the panko itself. But there are lots of times seasoning the panko directly is nice.","human_ref_B":"I like to use aromatic seasonings (paprika, ginger, garlic) in the flour and then robust flavours (pepper, salt, oregano) in the panko. And double coating is a must \ud83d\udc4c","labels":1,"seconds_difference":4460.0,"score_ratio":2.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"ict07ow","c_root_id_B":"icstg0q","created_at_utc_A":1655533048,"created_at_utc_B":1655527956,"score_A":3,"score_B":2,"human_ref_A":"So at my old job the chicken wouldn't get salted before breading. One day a coworker saw me adding S&P to the flour and said \"what are you doing, you don't have to do that, we season the bread crumbs\". At the time I didn't have much of a response except that I was seasoning the flour... then it started bothering me later and I thought about why and my best thought was that considering we don't season the chicken before breading, at least by seasoning the flour you are getting some salt in direct contact with the meat before adding further coatings. All in all, i season everything in a way; S&P in the flour, I put grated parm into my eggs, and the breadcrumb has a mix of different seasonings\/herbs in it.. then i also usually add a little S&P after it comes out of the fryer. Maybe the salt penetrates the layers of egg and flour.. idk.. but that was my thought process at least. and i like salt.","human_ref_B":"Both","labels":1,"seconds_difference":5092.0,"score_ratio":1.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsur8t","c_root_id_B":"ict07ow","created_at_utc_A":1655528887,"created_at_utc_B":1655533048,"score_A":2,"score_B":3,"human_ref_A":"Doing kitchen work for along time, it varies from kitchen to kitchen, most of the time we season the protein and breadcrumbs. That's specifically for a classic Flour, Egg, breadcrumb breading station though.   If you're breading something the purpose of the flour is to help the breadcrumbs stick to the protein, so I don't think there's much of a reason to season the flour and protein. I would go with seasoning the protein and breadcrumbs","human_ref_B":"So at my old job the chicken wouldn't get salted before breading. One day a coworker saw me adding S&P to the flour and said \"what are you doing, you don't have to do that, we season the bread crumbs\". At the time I didn't have much of a response except that I was seasoning the flour... then it started bothering me later and I thought about why and my best thought was that considering we don't season the chicken before breading, at least by seasoning the flour you are getting some salt in direct contact with the meat before adding further coatings. All in all, i season everything in a way; S&P in the flour, I put grated parm into my eggs, and the breadcrumb has a mix of different seasonings\/herbs in it.. then i also usually add a little S&P after it comes out of the fryer. Maybe the salt penetrates the layers of egg and flour.. idk.. but that was my thought process at least. and i like salt.","labels":0,"seconds_difference":4161.0,"score_ratio":1.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsw0d1","c_root_id_B":"ict07ow","created_at_utc_A":1655529786,"created_at_utc_B":1655533048,"score_A":2,"score_B":3,"human_ref_A":"I personally would season flour AND Panko.","human_ref_B":"So at my old job the chicken wouldn't get salted before breading. One day a coworker saw me adding S&P to the flour and said \"what are you doing, you don't have to do that, we season the bread crumbs\". At the time I didn't have much of a response except that I was seasoning the flour... then it started bothering me later and I thought about why and my best thought was that considering we don't season the chicken before breading, at least by seasoning the flour you are getting some salt in direct contact with the meat before adding further coatings. All in all, i season everything in a way; S&P in the flour, I put grated parm into my eggs, and the breadcrumb has a mix of different seasonings\/herbs in it.. then i also usually add a little S&P after it comes out of the fryer. Maybe the salt penetrates the layers of egg and flour.. idk.. but that was my thought process at least. and i like salt.","labels":0,"seconds_difference":3262.0,"score_ratio":1.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsw2pu","c_root_id_B":"ict07ow","created_at_utc_A":1655529834,"created_at_utc_B":1655533048,"score_A":2,"score_B":3,"human_ref_A":"If you're breading it to order or for one night I'd say season it a little every step of the way, fresh out of the fryer most importantly.  Test one to adjust finishing salt.  If you're breading a lot with some leftover for the next day I'd only season fresh out of the fryer.  Otherwise the salt in the breading will cure your protein and mess with the texture.","human_ref_B":"So at my old job the chicken wouldn't get salted before breading. One day a coworker saw me adding S&P to the flour and said \"what are you doing, you don't have to do that, we season the bread crumbs\". At the time I didn't have much of a response except that I was seasoning the flour... then it started bothering me later and I thought about why and my best thought was that considering we don't season the chicken before breading, at least by seasoning the flour you are getting some salt in direct contact with the meat before adding further coatings. All in all, i season everything in a way; S&P in the flour, I put grated parm into my eggs, and the breadcrumb has a mix of different seasonings\/herbs in it.. then i also usually add a little S&P after it comes out of the fryer. Maybe the salt penetrates the layers of egg and flour.. idk.. but that was my thought process at least. and i like salt.","labels":0,"seconds_difference":3214.0,"score_ratio":1.5}
{"post_id":"vewdej","domain":"askculinary_test","upvote_ratio":0.96,"history":"When setting up a breading station, is it better to season the flour or panko? For example when you're breading proteins such as chicken or pork, do you season the flour or the panko? I've always just seasoned the flour but was curious to hear what other people do.","c_root_id_A":"icsz3aj","c_root_id_B":"ict07ow","created_at_utc_A":1655532146,"created_at_utc_B":1655533048,"score_A":2,"score_B":3,"human_ref_A":"I like to season the flour with s+p and season the egg with some dijon mustard!","human_ref_B":"So at my old job the chicken wouldn't get salted before breading. One day a coworker saw me adding S&P to the flour and said \"what are you doing, you don't have to do that, we season the bread crumbs\". At the time I didn't have much of a response except that I was seasoning the flour... then it started bothering me later and I thought about why and my best thought was that considering we don't season the chicken before breading, at least by seasoning the flour you are getting some salt in direct contact with the meat before adding further coatings. All in all, i season everything in a way; S&P in the flour, I put grated parm into my eggs, and the breadcrumb has a mix of different seasonings\/herbs in it.. then i also usually add a little S&P after it comes out of the fryer. Maybe the salt penetrates the layers of egg and flour.. idk.. but that was my thought process at least. and i like salt.","labels":0,"seconds_difference":902.0,"score_ratio":1.5}
{"post_id":"qpo5ey","domain":"askculinary_test","upvote_ratio":0.79,"history":"What is the science behind smoking meat and it being safe to eat, even though it spends a lot of its time in the danger zone? What is the science behind this? Any info or links to interesting articles would be great! From my early searches I have found talk on other forums about pasteurization and sous vide. I'm assuming this would apply to smoking as well.","c_root_id_A":"hjuvdwh","c_root_id_B":"hjuwy9d","created_at_utc_A":1636408413,"created_at_utc_B":1636409045,"score_A":25,"score_B":63,"human_ref_A":"Firstly, the rub or brine will include sugar or salt which both have a desiccating effect and inhibit microbial growth.      After that, heat from smoking will kill bacteria, depending on the time and temperature used. Chemical compounds from the smoke also have an antimicrobial effect. And finally, the outer surface of the meat dries, which reduces moisture available for bacteria to grow.","human_ref_B":"Most of the danger in the majority of meat cuts is on the surface.  In a smoker the surface of the meat, even low and slow temps are usually in the 225-275 range which is well above the Danger zone.  You also have additional factors like rubs that are often mostly salt that makes for a very inhospitable bacterial environment.","labels":0,"seconds_difference":632.0,"score_ratio":2.52}
{"post_id":"qpo5ey","domain":"askculinary_test","upvote_ratio":0.79,"history":"What is the science behind smoking meat and it being safe to eat, even though it spends a lot of its time in the danger zone? What is the science behind this? Any info or links to interesting articles would be great! From my early searches I have found talk on other forums about pasteurization and sous vide. I'm assuming this would apply to smoking as well.","c_root_id_A":"hjvpqwv","c_root_id_B":"hjuvdwh","created_at_utc_A":1636421760,"created_at_utc_B":1636408413,"score_A":57,"score_B":25,"human_ref_A":"According to a serious eats article from Kenji Lopez-Alt, \"Food safety is a function of both temperature *and* time\"  > The government recommends cooking turkey breast to 165\u00b0F (74\u00b0C). I prefer my turkey breast at 150\u00b0F (66\u00b0F), at which point it is far, far juicier (especially if you dry brine it!). But is it safe?   > Well, here's the thing: Industry standards for food safety are primarily designed to be simple to understand, usually at the expense of accuracy. The rules are set up in a way that any cook can follow then, no matter their skill level, and so that they're easily enforceable by health agencies. But for single-celled organisms, bacteria are surprisingly complex, and despite what any ServSafe chart might have you believe, they refuse to be categorized into a step function. The upshot is that food safety is a function of both temperature\u00a0and\u00a0time   > What the USDA is really looking for is a 7.0 log10 relative reduction in bacteria. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that turkey to start, only one will survive.   > Take a look at this simplified chart I drew using data from a USDA guide.   > Pasteurization Time for Poultry With 5% Fat Content (7-log10 lethality)   > Temperature \tTime  >  > 136\u00b0F (58\u00b0C) \t65.3 minutes >  > 140\u00b0F (60\u00b0C) \t29 minutes  >  > 145\u00b0F (63\u00b0C) \t10.8 minutes  >  > 150\u00b0F (66\u00b0C) \t3.7 minutes  >  > 155\u00b0F (68\u00b0C) \t1.2 minutes  >  > 160\u00b0F (71\u00b0C) \t26.1 seconds  >  > 165\u00b0F (74\u00b0C) \tInstant    > According to the USDA's own data, as long as your turkey spends at least 3.7 minutes at or above,150\u00b0F (66\u00b0C), it is safe to eat. In other words, by the time it's done resting (you do let your turkey rest before carving, right?), you should be good to go.  Source: https:\/\/www.seriouseats.com\/how-to-take-the-temperature-of-your-turkey-video","human_ref_B":"Firstly, the rub or brine will include sugar or salt which both have a desiccating effect and inhibit microbial growth.      After that, heat from smoking will kill bacteria, depending on the time and temperature used. Chemical compounds from the smoke also have an antimicrobial effect. And finally, the outer surface of the meat dries, which reduces moisture available for bacteria to grow.","labels":1,"seconds_difference":13347.0,"score_ratio":2.28}
{"post_id":"qpo5ey","domain":"askculinary_test","upvote_ratio":0.79,"history":"What is the science behind smoking meat and it being safe to eat, even though it spends a lot of its time in the danger zone? What is the science behind this? Any info or links to interesting articles would be great! From my early searches I have found talk on other forums about pasteurization and sous vide. I'm assuming this would apply to smoking as well.","c_root_id_A":"hjvpqwv","c_root_id_B":"hjvohsm","created_at_utc_A":1636421760,"created_at_utc_B":1636421191,"score_A":57,"score_B":4,"human_ref_A":"According to a serious eats article from Kenji Lopez-Alt, \"Food safety is a function of both temperature *and* time\"  > The government recommends cooking turkey breast to 165\u00b0F (74\u00b0C). I prefer my turkey breast at 150\u00b0F (66\u00b0F), at which point it is far, far juicier (especially if you dry brine it!). But is it safe?   > Well, here's the thing: Industry standards for food safety are primarily designed to be simple to understand, usually at the expense of accuracy. The rules are set up in a way that any cook can follow then, no matter their skill level, and so that they're easily enforceable by health agencies. But for single-celled organisms, bacteria are surprisingly complex, and despite what any ServSafe chart might have you believe, they refuse to be categorized into a step function. The upshot is that food safety is a function of both temperature\u00a0and\u00a0time   > What the USDA is really looking for is a 7.0 log10 relative reduction in bacteria. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that turkey to start, only one will survive.   > Take a look at this simplified chart I drew using data from a USDA guide.   > Pasteurization Time for Poultry With 5% Fat Content (7-log10 lethality)   > Temperature \tTime  >  > 136\u00b0F (58\u00b0C) \t65.3 minutes >  > 140\u00b0F (60\u00b0C) \t29 minutes  >  > 145\u00b0F (63\u00b0C) \t10.8 minutes  >  > 150\u00b0F (66\u00b0C) \t3.7 minutes  >  > 155\u00b0F (68\u00b0C) \t1.2 minutes  >  > 160\u00b0F (71\u00b0C) \t26.1 seconds  >  > 165\u00b0F (74\u00b0C) \tInstant    > According to the USDA's own data, as long as your turkey spends at least 3.7 minutes at or above,150\u00b0F (66\u00b0C), it is safe to eat. In other words, by the time it's done resting (you do let your turkey rest before carving, right?), you should be good to go.  Source: https:\/\/www.seriouseats.com\/how-to-take-the-temperature-of-your-turkey-video","human_ref_B":"Danger from bacteria (at least common food born bacteria) is from two sources  1) Live bacteria getting into you and making you sick  2) toxins produced by live bacteria (bacterial poo) which is toxic  So once food reaches a safe temperature, #1 is gone.  Regardless of how long it took to get there, all the bacteria are dead by definition.  The only danger is re-innoculation with bacteria and subsequent growth in the \"danger zone\".   The toxins are another matter. Most degrade or break down rapidly at higher temperatures. So again the heat of BBQ removes most of them regardless of how long it took to get to that temp.  You can't leave stuff in the danger zone for days, but even 10 hours usually doesn't generate that much, even for contaminated meats, that it doesn't degrade to practically nothing.  And the bright side here is that it doesn't come back.  So in general your danger in the danger zone is usually only after cooking not before or during.","labels":1,"seconds_difference":569.0,"score_ratio":14.25}
{"post_id":"qpo5ey","domain":"askculinary_test","upvote_ratio":0.79,"history":"What is the science behind smoking meat and it being safe to eat, even though it spends a lot of its time in the danger zone? What is the science behind this? Any info or links to interesting articles would be great! From my early searches I have found talk on other forums about pasteurization and sous vide. I'm assuming this would apply to smoking as well.","c_root_id_A":"hjvpqwv","c_root_id_B":"hjv4flg","created_at_utc_A":1636421760,"created_at_utc_B":1636412159,"score_A":57,"score_B":2,"human_ref_A":"According to a serious eats article from Kenji Lopez-Alt, \"Food safety is a function of both temperature *and* time\"  > The government recommends cooking turkey breast to 165\u00b0F (74\u00b0C). I prefer my turkey breast at 150\u00b0F (66\u00b0F), at which point it is far, far juicier (especially if you dry brine it!). But is it safe?   > Well, here's the thing: Industry standards for food safety are primarily designed to be simple to understand, usually at the expense of accuracy. The rules are set up in a way that any cook can follow then, no matter their skill level, and so that they're easily enforceable by health agencies. But for single-celled organisms, bacteria are surprisingly complex, and despite what any ServSafe chart might have you believe, they refuse to be categorized into a step function. The upshot is that food safety is a function of both temperature\u00a0and\u00a0time   > What the USDA is really looking for is a 7.0 log10 relative reduction in bacteria. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that turkey to start, only one will survive.   > Take a look at this simplified chart I drew using data from a USDA guide.   > Pasteurization Time for Poultry With 5% Fat Content (7-log10 lethality)   > Temperature \tTime  >  > 136\u00b0F (58\u00b0C) \t65.3 minutes >  > 140\u00b0F (60\u00b0C) \t29 minutes  >  > 145\u00b0F (63\u00b0C) \t10.8 minutes  >  > 150\u00b0F (66\u00b0C) \t3.7 minutes  >  > 155\u00b0F (68\u00b0C) \t1.2 minutes  >  > 160\u00b0F (71\u00b0C) \t26.1 seconds  >  > 165\u00b0F (74\u00b0C) \tInstant    > According to the USDA's own data, as long as your turkey spends at least 3.7 minutes at or above,150\u00b0F (66\u00b0C), it is safe to eat. In other words, by the time it's done resting (you do let your turkey rest before carving, right?), you should be good to go.  Source: https:\/\/www.seriouseats.com\/how-to-take-the-temperature-of-your-turkey-video","human_ref_B":"You just have to get to 130 F within 6 hours. Most modern smokehouses can apply a disgusting amount of smoke in that time. Typically smoked products get about half an hour to an hour of smoke. Some are then cooked up to fully cooked temp (which can still be in the 130s with a long enough holding time).  The long low temp smokes people sometimes use at home may be outside federal standards, but still not pose an undue safety hazard, albeit more risk than professional standards. But if you're at 130 or higher you can safely smoke it at that temp indefinitely.","labels":1,"seconds_difference":9601.0,"score_ratio":28.5}
{"post_id":"qpo5ey","domain":"askculinary_test","upvote_ratio":0.79,"history":"What is the science behind smoking meat and it being safe to eat, even though it spends a lot of its time in the danger zone? What is the science behind this? Any info or links to interesting articles would be great! From my early searches I have found talk on other forums about pasteurization and sous vide. I'm assuming this would apply to smoking as well.","c_root_id_A":"hjvohsm","c_root_id_B":"hjv4flg","created_at_utc_A":1636421191,"created_at_utc_B":1636412159,"score_A":4,"score_B":2,"human_ref_A":"Danger from bacteria (at least common food born bacteria) is from two sources  1) Live bacteria getting into you and making you sick  2) toxins produced by live bacteria (bacterial poo) which is toxic  So once food reaches a safe temperature, #1 is gone.  Regardless of how long it took to get there, all the bacteria are dead by definition.  The only danger is re-innoculation with bacteria and subsequent growth in the \"danger zone\".   The toxins are another matter. Most degrade or break down rapidly at higher temperatures. So again the heat of BBQ removes most of them regardless of how long it took to get to that temp.  You can't leave stuff in the danger zone for days, but even 10 hours usually doesn't generate that much, even for contaminated meats, that it doesn't degrade to practically nothing.  And the bright side here is that it doesn't come back.  So in general your danger in the danger zone is usually only after cooking not before or during.","human_ref_B":"You just have to get to 130 F within 6 hours. Most modern smokehouses can apply a disgusting amount of smoke in that time. Typically smoked products get about half an hour to an hour of smoke. Some are then cooked up to fully cooked temp (which can still be in the 130s with a long enough holding time).  The long low temp smokes people sometimes use at home may be outside federal standards, but still not pose an undue safety hazard, albeit more risk than professional standards. But if you're at 130 or higher you can safely smoke it at that temp indefinitely.","labels":1,"seconds_difference":9032.0,"score_ratio":2.0}
{"post_id":"qpo5ey","domain":"askculinary_test","upvote_ratio":0.79,"history":"What is the science behind smoking meat and it being safe to eat, even though it spends a lot of its time in the danger zone? What is the science behind this? Any info or links to interesting articles would be great! From my early searches I have found talk on other forums about pasteurization and sous vide. I'm assuming this would apply to smoking as well.","c_root_id_A":"hjwg02o","c_root_id_B":"hjv4flg","created_at_utc_A":1636434043,"created_at_utc_B":1636412159,"score_A":3,"score_B":2,"human_ref_A":"I\u2019d consult the USDA Appendix A and Appendix B. Appendix A is for the safe cooking times\/temps, and Appendix B is the safe amount of time to get to a cooled temperature.   As far as unsafe dwell times in the danger zone, the main organism to worry about during cooking is Staphylococcus aureus that makes a heat resistant enterotoxin, and the main organism for cooling is Clostridium perfringens and other spore forming pathogens.   Also, depending on what you\u2019re making you can find helpful info on the University of Wisconsin Extension website. Dr. Sindelar has a few of his lectures on YouTube-that guy is a legend in the meat industry.  https:\/\/meathaccp.wisc.edu\/  Charcuterie by Michael Ruhlman and Bryan Polcyn is what started my meat crafting journey, I\u2019d highly recommend reading it.   P.S. Sometimes smokers will have a cold spot so know your smoker.","human_ref_B":"You just have to get to 130 F within 6 hours. Most modern smokehouses can apply a disgusting amount of smoke in that time. Typically smoked products get about half an hour to an hour of smoke. Some are then cooked up to fully cooked temp (which can still be in the 130s with a long enough holding time).  The long low temp smokes people sometimes use at home may be outside federal standards, but still not pose an undue safety hazard, albeit more risk than professional standards. But if you're at 130 or higher you can safely smoke it at that temp indefinitely.","labels":1,"seconds_difference":21884.0,"score_ratio":1.5}
{"post_id":"wd38rk","domain":"askculinary_test","upvote_ratio":0.81,"history":"Can anyone offer help with a caramel sauce that has turned grainy upon cooling? Cooked last week, put into jar, then in fridge after cooling to room temp. Upon cooling, in the kitchen on a hot humid day,I noticed the crystals start to form on edge of jar, then I put in fridge.  Any help appreciated!","c_root_id_A":"iigkiep","c_root_id_B":"iigfdaf","created_at_utc_A":1659320912,"created_at_utc_B":1659318319,"score_A":11,"score_B":3,"human_ref_A":"Did you add any fructose or cream of tartar to it?  Both of those can help mitigate re-crystallization.  If there was any undissolved sugar in the mix, it could have started a chain reaction in the solution.","human_ref_B":"Did you stir it while you were making it?","labels":1,"seconds_difference":2593.0,"score_ratio":3.6666666667}
{"post_id":"wd38rk","domain":"askculinary_test","upvote_ratio":0.81,"history":"Can anyone offer help with a caramel sauce that has turned grainy upon cooling? Cooked last week, put into jar, then in fridge after cooling to room temp. Upon cooling, in the kitchen on a hot humid day,I noticed the crystals start to form on edge of jar, then I put in fridge.  Any help appreciated!","c_root_id_A":"iigkn34","c_root_id_B":"iigfdaf","created_at_utc_A":1659320978,"created_at_utc_B":1659318319,"score_A":8,"score_B":3,"human_ref_A":"Sugar likes to be crystals. Once you see one crystal, the games over. It'll just keep building. Too much agitation (especially while cooling), not enough acid and\/or invert sugar\/corn syrup, or just the caramel feeling like it can cause crystallization. You can heat it and it will most likely get smooth again but, in my experience, it will continue to crystallize when chilled.","human_ref_B":"Did you stir it while you were making it?","labels":1,"seconds_difference":2659.0,"score_ratio":2.6666666667}
{"post_id":"5ce3m0","domain":"askculinary_test","upvote_ratio":0.94,"history":"people who went to culinary school: what did you do with the food you prepare during class? do you eat it? does it get thrown away? what happens after you finish classes in general?","c_root_id_A":"d9vuph8","c_root_id_B":"d9vvlpm","created_at_utc_A":1478874894,"created_at_utc_B":1478876264,"score_A":11,"score_B":18,"human_ref_A":"Depended on what we prepared. When the first few weeks were spent practicing our cuts (on potatoes the differences between a medium dice, small dice, tournets, pomme frites, etc.) all those practice cuts and trims were sent to our school cafeteria for \"fries\". We had a meat class and fish class (each 6 weeks long\/5 days a week) all of that meat and fish dishes went to the cafeteria to feed the students and staff. But we always always ate as much or as little as we wanted. Plus then We had a break and went to have lunch or dinner in the cafe. Yeah I gained a lot of weight. We also had a quick service restaurant that's was student run, we ate, the. Went to work in our fine dining restaurant, we ate. I went to one of the top schools in the country so there were a lot of students cooking, pastry, breads (ate a lot of sweets and bread too). Like a fattie","human_ref_B":"The CIA has it setup so that you are serving other students at either lunch or dinner. You make enough for about 100 people and serve 80 meals. Then the class eats what they prepared.","labels":0,"seconds_difference":1370.0,"score_ratio":1.6363636364}
{"post_id":"5ce3m0","domain":"askculinary_test","upvote_ratio":0.94,"history":"people who went to culinary school: what did you do with the food you prepare during class? do you eat it? does it get thrown away? what happens after you finish classes in general?","c_root_id_A":"d9vsuj1","c_root_id_B":"d9vvlpm","created_at_utc_A":1478871678,"created_at_utc_B":1478876264,"score_A":8,"score_B":18,"human_ref_A":"This is a answer not really directly related to the question, but hopefully of interest. I am a food science student and I work in a muscle foods laboratory. Last week we received 400 pounds of chicken that needed to be tested for a company not affiliated with the school. We battered and fried about 300 pounds of it and roughly 280lbs got thrown away. The tests we ran (pH, for example) doesn't make the chicken unfit to eat, but we can't give away chicken with poke holes without telling them why, which we also couldn't do.","human_ref_B":"The CIA has it setup so that you are serving other students at either lunch or dinner. You make enough for about 100 people and serve 80 meals. Then the class eats what they prepared.","labels":0,"seconds_difference":4586.0,"score_ratio":2.25}
{"post_id":"5ce3m0","domain":"askculinary_test","upvote_ratio":0.94,"history":"people who went to culinary school: what did you do with the food you prepare during class? do you eat it? does it get thrown away? what happens after you finish classes in general?","c_root_id_A":"d9vsxxm","c_root_id_B":"d9vvlpm","created_at_utc_A":1478871861,"created_at_utc_B":1478876264,"score_A":6,"score_B":18,"human_ref_A":"The two culinary schools in my city both have their own redtaurant. As a matter of fact I'll dine in one of them tomorrow for the first time. Culinary arts also entail waiters\/waitresses and other jobs beside cook, so serving their food is both a way to avoid wasting and to make money.  There's also a shop in those schools where you can buy whatrver was prepared recently.","human_ref_B":"The CIA has it setup so that you are serving other students at either lunch or dinner. You make enough for about 100 people and serve 80 meals. Then the class eats what they prepared.","labels":0,"seconds_difference":4403.0,"score_ratio":3.0}
{"post_id":"5ce3m0","domain":"askculinary_test","upvote_ratio":0.94,"history":"people who went to culinary school: what did you do with the food you prepare during class? do you eat it? does it get thrown away? what happens after you finish classes in general?","c_root_id_A":"d9vvlpm","c_root_id_B":"d9vubrj","created_at_utc_A":1478876264,"created_at_utc_B":1478874275,"score_A":18,"score_B":6,"human_ref_A":"The CIA has it setup so that you are serving other students at either lunch or dinner. You make enough for about 100 people and serve 80 meals. Then the class eats what they prepared.","human_ref_B":"We would have a huge feast after class ended, around 1130pm. Awesome for the waistline. A lot of savory cooking stuff got taken home, some stuff that nobody wanted, like the remains of a whole poached trout, got tossed. It varied. All the baking stuff got donated to Father Bills Place.","labels":1,"seconds_difference":1989.0,"score_ratio":3.0}
{"post_id":"5ce3m0","domain":"askculinary_test","upvote_ratio":0.94,"history":"people who went to culinary school: what did you do with the food you prepare during class? do you eat it? does it get thrown away? what happens after you finish classes in general?","c_root_id_A":"d9vsuj1","c_root_id_B":"d9vuph8","created_at_utc_A":1478871678,"created_at_utc_B":1478874894,"score_A":8,"score_B":11,"human_ref_A":"This is a answer not really directly related to the question, but hopefully of interest. I am a food science student and I work in a muscle foods laboratory. Last week we received 400 pounds of chicken that needed to be tested for a company not affiliated with the school. We battered and fried about 300 pounds of it and roughly 280lbs got thrown away. The tests we ran (pH, for example) doesn't make the chicken unfit to eat, but we can't give away chicken with poke holes without telling them why, which we also couldn't do.","human_ref_B":"Depended on what we prepared. When the first few weeks were spent practicing our cuts (on potatoes the differences between a medium dice, small dice, tournets, pomme frites, etc.) all those practice cuts and trims were sent to our school cafeteria for \"fries\". We had a meat class and fish class (each 6 weeks long\/5 days a week) all of that meat and fish dishes went to the cafeteria to feed the students and staff. But we always always ate as much or as little as we wanted. Plus then We had a break and went to have lunch or dinner in the cafe. Yeah I gained a lot of weight. We also had a quick service restaurant that's was student run, we ate, the. Went to work in our fine dining restaurant, we ate. I went to one of the top schools in the country so there were a lot of students cooking, pastry, breads (ate a lot of sweets and bread too). Like a fattie","labels":0,"seconds_difference":3216.0,"score_ratio":1.375}
{"post_id":"5ce3m0","domain":"askculinary_test","upvote_ratio":0.94,"history":"people who went to culinary school: what did you do with the food you prepare during class? do you eat it? does it get thrown away? what happens after you finish classes in general?","c_root_id_A":"d9vuph8","c_root_id_B":"d9vsxxm","created_at_utc_A":1478874894,"created_at_utc_B":1478871861,"score_A":11,"score_B":6,"human_ref_A":"Depended on what we prepared. When the first few weeks were spent practicing our cuts (on potatoes the differences between a medium dice, small dice, tournets, pomme frites, etc.) all those practice cuts and trims were sent to our school cafeteria for \"fries\". We had a meat class and fish class (each 6 weeks long\/5 days a week) all of that meat and fish dishes went to the cafeteria to feed the students and staff. But we always always ate as much or as little as we wanted. Plus then We had a break and went to have lunch or dinner in the cafe. Yeah I gained a lot of weight. We also had a quick service restaurant that's was student run, we ate, the. Went to work in our fine dining restaurant, we ate. I went to one of the top schools in the country so there were a lot of students cooking, pastry, breads (ate a lot of sweets and bread too). Like a fattie","human_ref_B":"The two culinary schools in my city both have their own redtaurant. As a matter of fact I'll dine in one of them tomorrow for the first time. Culinary arts also entail waiters\/waitresses and other jobs beside cook, so serving their food is both a way to avoid wasting and to make money.  There's also a shop in those schools where you can buy whatrver was prepared recently.","labels":1,"seconds_difference":3033.0,"score_ratio":1.8333333333}
{"post_id":"5ce3m0","domain":"askculinary_test","upvote_ratio":0.94,"history":"people who went to culinary school: what did you do with the food you prepare during class? do you eat it? does it get thrown away? what happens after you finish classes in general?","c_root_id_A":"d9vuph8","c_root_id_B":"d9vubrj","created_at_utc_A":1478874894,"created_at_utc_B":1478874275,"score_A":11,"score_B":6,"human_ref_A":"Depended on what we prepared. When the first few weeks were spent practicing our cuts (on potatoes the differences between a medium dice, small dice, tournets, pomme frites, etc.) all those practice cuts and trims were sent to our school cafeteria for \"fries\". We had a meat class and fish class (each 6 weeks long\/5 days a week) all of that meat and fish dishes went to the cafeteria to feed the students and staff. But we always always ate as much or as little as we wanted. Plus then We had a break and went to have lunch or dinner in the cafe. Yeah I gained a lot of weight. We also had a quick service restaurant that's was student run, we ate, the. Went to work in our fine dining restaurant, we ate. I went to one of the top schools in the country so there were a lot of students cooking, pastry, breads (ate a lot of sweets and bread too). Like a fattie","human_ref_B":"We would have a huge feast after class ended, around 1130pm. Awesome for the waistline. A lot of savory cooking stuff got taken home, some stuff that nobody wanted, like the remains of a whole poached trout, got tossed. It varied. All the baking stuff got donated to Father Bills Place.","labels":1,"seconds_difference":619.0,"score_ratio":1.8333333333}
{"post_id":"5ce3m0","domain":"askculinary_test","upvote_ratio":0.94,"history":"people who went to culinary school: what did you do with the food you prepare during class? do you eat it? does it get thrown away? what happens after you finish classes in general?","c_root_id_A":"d9wem2h","c_root_id_B":"d9vsxxm","created_at_utc_A":1478900971,"created_at_utc_B":1478871861,"score_A":7,"score_B":6,"human_ref_A":"My sister lived in my apartment when she was going in Peter Kumps pastry program I gained 30 pounds.  She'd just bring stuff home and dump it on the counter, disgusted.","human_ref_B":"The two culinary schools in my city both have their own redtaurant. As a matter of fact I'll dine in one of them tomorrow for the first time. Culinary arts also entail waiters\/waitresses and other jobs beside cook, so serving their food is both a way to avoid wasting and to make money.  There's also a shop in those schools where you can buy whatrver was prepared recently.","labels":1,"seconds_difference":29110.0,"score_ratio":1.1666666667}
{"post_id":"5ce3m0","domain":"askculinary_test","upvote_ratio":0.94,"history":"people who went to culinary school: what did you do with the food you prepare during class? do you eat it? does it get thrown away? what happens after you finish classes in general?","c_root_id_A":"d9vubrj","c_root_id_B":"d9wem2h","created_at_utc_A":1478874275,"created_at_utc_B":1478900971,"score_A":6,"score_B":7,"human_ref_A":"We would have a huge feast after class ended, around 1130pm. Awesome for the waistline. A lot of savory cooking stuff got taken home, some stuff that nobody wanted, like the remains of a whole poached trout, got tossed. It varied. All the baking stuff got donated to Father Bills Place.","human_ref_B":"My sister lived in my apartment when she was going in Peter Kumps pastry program I gained 30 pounds.  She'd just bring stuff home and dump it on the counter, disgusted.","labels":0,"seconds_difference":26696.0,"score_ratio":1.1666666667}
{"post_id":"5ce3m0","domain":"askculinary_test","upvote_ratio":0.94,"history":"people who went to culinary school: what did you do with the food you prepare during class? do you eat it? does it get thrown away? what happens after you finish classes in general?","c_root_id_A":"d9vwpps","c_root_id_B":"d9wem2h","created_at_utc_A":1478877870,"created_at_utc_B":1478900971,"score_A":6,"score_B":7,"human_ref_A":"I went to classes at a community college, so maybe slightly different than some.  We had a small dining room attached to our kitchen.  Two of the classes were in charge of making food for lunch (the first semester class cooked the food to order, worked a line, etc, the second semester class was the quantity food prep class, and actually prepped everything the first semester class served).  Any leftovers from that, the first semester class ate at the end of their class.  Any leftovers from that, the afternoon classes could also eat.  The gourmet class made dinner 2 nights a week, but we were more focused on techniques and stuff, and knew we wouldn't often have more than 20 or 30 diners, and prepped much less food.  There were rarely leftovers from that class.  Any leftovers from that were saved for one of the lunch classes to try to do something with.  The baking class put their stuff out to be sold, either in our dining room, or in the school cafeteria.    The most interesting class, the garde manger class, we actually ended up eating most of what we made.  There were some things, like the bacon and the corned beef that we cured and either smoked or corned, that we had a small portion of, but that the lunch classes or gourmet class, used the majority of.","human_ref_B":"My sister lived in my apartment when she was going in Peter Kumps pastry program I gained 30 pounds.  She'd just bring stuff home and dump it on the counter, disgusted.","labels":0,"seconds_difference":23101.0,"score_ratio":1.1666666667}
{"post_id":"10uqtn","domain":"askculinary_test","upvote_ratio":0.95,"history":"How are spices taught in culinary school? There are so many frigging spices out there. How do real chefs learn about them? Is there some system\/pedagodgy that works particularly well? A framework for thinking about them\/ grouping\/ categorizing\/ experimenting\/ experiencing\/ understanding?","c_root_id_A":"c6gviti","c_root_id_B":"c6gvsiz","created_at_utc_A":1349241004,"created_at_utc_B":1349242280,"score_A":10,"score_B":86,"human_ref_A":"Grows together, goes together.   Experimentation is best.  Studying traditional cultural cuisines is also very helpful.","human_ref_B":"Choose a region of the world where you're keen on the cuisine and gather up some spices specific to that region.  Lay the spices out in groups keeping each type separate from the others. Take a good look at them and associate the names appropriately.  Put the spices in their own respective cups and pour very hot water over them.  Waft steamy smells towards you and register just what that spice is.  Do this a few times to make sure you're got a fairly good handle on what you're experiencing and then give the liquid a taste when it's cool enough.    I find if I'm really intrigued by a spice that I use it quite often.  It kind of becomes the spice of the week.  This can be a really fun way of discovering the ins and outs of cardamom, for example.  What does it taste like in a quick saute? How does it taste if it's braised for hours?  How about toasting the spice fist?  I'd suggest Indian spices as a start if you're keen on this method.  Very pleasing.","labels":0,"seconds_difference":1276.0,"score_ratio":8.6}
{"post_id":"10uqtn","domain":"askculinary_test","upvote_ratio":0.95,"history":"How are spices taught in culinary school? There are so many frigging spices out there. How do real chefs learn about them? Is there some system\/pedagodgy that works particularly well? A framework for thinking about them\/ grouping\/ categorizing\/ experimenting\/ experiencing\/ understanding?","c_root_id_A":"c6gu00n","c_root_id_B":"c6gvsiz","created_at_utc_A":1349235023,"created_at_utc_B":1349242280,"score_A":8,"score_B":86,"human_ref_A":"It's basically all experience. Developing a palate is about memory and associations. So basically taste and smell everything and actively remember the sensations and relate them to the spice. That's all there is to it.","human_ref_B":"Choose a region of the world where you're keen on the cuisine and gather up some spices specific to that region.  Lay the spices out in groups keeping each type separate from the others. Take a good look at them and associate the names appropriately.  Put the spices in their own respective cups and pour very hot water over them.  Waft steamy smells towards you and register just what that spice is.  Do this a few times to make sure you're got a fairly good handle on what you're experiencing and then give the liquid a taste when it's cool enough.    I find if I'm really intrigued by a spice that I use it quite often.  It kind of becomes the spice of the week.  This can be a really fun way of discovering the ins and outs of cardamom, for example.  What does it taste like in a quick saute? How does it taste if it's braised for hours?  How about toasting the spice fist?  I'd suggest Indian spices as a start if you're keen on this method.  Very pleasing.","labels":0,"seconds_difference":7257.0,"score_ratio":10.75}
{"post_id":"10uqtn","domain":"askculinary_test","upvote_ratio":0.95,"history":"How are spices taught in culinary school? There are so many frigging spices out there. How do real chefs learn about them? Is there some system\/pedagodgy that works particularly well? A framework for thinking about them\/ grouping\/ categorizing\/ experimenting\/ experiencing\/ understanding?","c_root_id_A":"c6gwmk7","c_root_id_B":"c6gviti","created_at_utc_A":1349247122,"created_at_utc_B":1349241004,"score_A":18,"score_B":10,"human_ref_A":"At Le Cordon Bleu they had several trays with small plastic ramekins filled with various spices and herbs. We were told to smell, feel, taste and visually memorize them. It was hellish only because about 45 minutes into the first round our palettes were completely blown.  More than 100 different herbs and spices, all of them tested and graded on.  It was rigorous, annoying, and stressful... but it worked. I've got a strong palette and am capable of picking apart many dishes in various restaurants within the first few bites.  Beyond that, eat. Taste everything. Don't just snarf down your food, savor each bite and try to understand it as you would when you read a paragraph from a good book. It'll take time, but it works quite well.  (Pro-Tip; Never... EVER... eat Juniper Berries on their own.)","human_ref_B":"Grows together, goes together.   Experimentation is best.  Studying traditional cultural cuisines is also very helpful.","labels":1,"seconds_difference":6118.0,"score_ratio":1.8}
{"post_id":"10uqtn","domain":"askculinary_test","upvote_ratio":0.95,"history":"How are spices taught in culinary school? There are so many frigging spices out there. How do real chefs learn about them? Is there some system\/pedagodgy that works particularly well? A framework for thinking about them\/ grouping\/ categorizing\/ experimenting\/ experiencing\/ understanding?","c_root_id_A":"c6gwmk7","c_root_id_B":"c6gu00n","created_at_utc_A":1349247122,"created_at_utc_B":1349235023,"score_A":18,"score_B":8,"human_ref_A":"At Le Cordon Bleu they had several trays with small plastic ramekins filled with various spices and herbs. We were told to smell, feel, taste and visually memorize them. It was hellish only because about 45 minutes into the first round our palettes were completely blown.  More than 100 different herbs and spices, all of them tested and graded on.  It was rigorous, annoying, and stressful... but it worked. I've got a strong palette and am capable of picking apart many dishes in various restaurants within the first few bites.  Beyond that, eat. Taste everything. Don't just snarf down your food, savor each bite and try to understand it as you would when you read a paragraph from a good book. It'll take time, but it works quite well.  (Pro-Tip; Never... EVER... eat Juniper Berries on their own.)","human_ref_B":"It's basically all experience. Developing a palate is about memory and associations. So basically taste and smell everything and actively remember the sensations and relate them to the spice. That's all there is to it.","labels":1,"seconds_difference":12099.0,"score_ratio":2.25}
{"post_id":"10uqtn","domain":"askculinary_test","upvote_ratio":0.95,"history":"How are spices taught in culinary school? There are so many frigging spices out there. How do real chefs learn about them? Is there some system\/pedagodgy that works particularly well? A framework for thinking about them\/ grouping\/ categorizing\/ experimenting\/ experiencing\/ understanding?","c_root_id_A":"c6gu00n","c_root_id_B":"c6gviti","created_at_utc_A":1349235023,"created_at_utc_B":1349241004,"score_A":8,"score_B":10,"human_ref_A":"It's basically all experience. Developing a palate is about memory and associations. So basically taste and smell everything and actively remember the sensations and relate them to the spice. That's all there is to it.","human_ref_B":"Grows together, goes together.   Experimentation is best.  Studying traditional cultural cuisines is also very helpful.","labels":0,"seconds_difference":5981.0,"score_ratio":1.25}
{"post_id":"10uqtn","domain":"askculinary_test","upvote_ratio":0.95,"history":"How are spices taught in culinary school? There are so many frigging spices out there. How do real chefs learn about them? Is there some system\/pedagodgy that works particularly well? A framework for thinking about them\/ grouping\/ categorizing\/ experimenting\/ experiencing\/ understanding?","c_root_id_A":"c6h0ovt","c_root_id_B":"c6gxngo","created_at_utc_A":1349276787,"created_at_utc_B":1349256892,"score_A":3,"score_B":2,"human_ref_A":"I went to a Nordic restaurant school and we got dumped with biology, theory, history until we where blue in the face.  Where we actually learned them was in kitchen class. 3-5 days a week 08-16 all day cooking and exploring.  Now I get your question quite often from my friends and this is what I suggest: learn and digest these three points about seasoning:  - Flavors are sensed by tongue, throat, lips, nose and the eyes. However, all 'input' is digested and tainted by the brain.  - Most flavors dissolve\/based on in one of three mediums: water, oil or alcohol.  - Most flavors _evolve and\/or change_ over the cooking process. Safeguard, care for the frail aromas.  Now go out and TASTE and EXPERIMENT.","human_ref_B":"You learn about spices by cooking with them, professionals just do it a lot more  You do some light work on identification and such in culinary school but to really learn about a spice you have to use it","labels":1,"seconds_difference":19895.0,"score_ratio":1.5}
{"post_id":"10uqtn","domain":"askculinary_test","upvote_ratio":0.95,"history":"How are spices taught in culinary school? There are so many frigging spices out there. How do real chefs learn about them? Is there some system\/pedagodgy that works particularly well? A framework for thinking about them\/ grouping\/ categorizing\/ experimenting\/ experiencing\/ understanding?","c_root_id_A":"c6h0ovt","c_root_id_B":"c6gzavs","created_at_utc_A":1349276787,"created_at_utc_B":1349270939,"score_A":3,"score_B":2,"human_ref_A":"I went to a Nordic restaurant school and we got dumped with biology, theory, history until we where blue in the face.  Where we actually learned them was in kitchen class. 3-5 days a week 08-16 all day cooking and exploring.  Now I get your question quite often from my friends and this is what I suggest: learn and digest these three points about seasoning:  - Flavors are sensed by tongue, throat, lips, nose and the eyes. However, all 'input' is digested and tainted by the brain.  - Most flavors dissolve\/based on in one of three mediums: water, oil or alcohol.  - Most flavors _evolve and\/or change_ over the cooking process. Safeguard, care for the frail aromas.  Now go out and TASTE and EXPERIMENT.","human_ref_B":"Well, in school we took classes in different culinary cultures, not just techniques, but the flavor profile.  Meaning I had a class called Foods of Asia, Traditional French, European A la Carte, International Cuisine, etc...  These classes were very much a general overview, but it was part of our curriculum to use proper ingredients for various cultural dishes.  But outside of that, it's all experience, and I'm still learning. Just like any other job, a chef spends a lot of time reading about new trends, different techniques, and generally trying to expand our knowledge base.","labels":1,"seconds_difference":5848.0,"score_ratio":1.5}
{"post_id":"10uqtn","domain":"askculinary_test","upvote_ratio":0.95,"history":"How are spices taught in culinary school? There are so many frigging spices out there. How do real chefs learn about them? Is there some system\/pedagodgy that works particularly well? A framework for thinking about them\/ grouping\/ categorizing\/ experimenting\/ experiencing\/ understanding?","c_root_id_A":"c6gzk5y","c_root_id_B":"c6h0ovt","created_at_utc_A":1349272210,"created_at_utc_B":1349276787,"score_A":2,"score_B":3,"human_ref_A":"You learn the use of spices by comparing them to the 'framework' of the culture that you are cooking.  Each cuisine (French, Italian, Moroccan, etc.) has a certain 'set' of common spices that lends a unique flavor profile to the food from that region.    By learning these sort-of 'default' spices\/herbs and how they contribute to a region's cuisine, you slowly start figuring out what goes where and with what.  From that point on, it's all down to practice and experimentation.","human_ref_B":"I went to a Nordic restaurant school and we got dumped with biology, theory, history until we where blue in the face.  Where we actually learned them was in kitchen class. 3-5 days a week 08-16 all day cooking and exploring.  Now I get your question quite often from my friends and this is what I suggest: learn and digest these three points about seasoning:  - Flavors are sensed by tongue, throat, lips, nose and the eyes. However, all 'input' is digested and tainted by the brain.  - Most flavors dissolve\/based on in one of three mediums: water, oil or alcohol.  - Most flavors _evolve and\/or change_ over the cooking process. Safeguard, care for the frail aromas.  Now go out and TASTE and EXPERIMENT.","labels":0,"seconds_difference":4577.0,"score_ratio":1.5}
{"post_id":"10uqtn","domain":"askculinary_test","upvote_ratio":0.95,"history":"How are spices taught in culinary school? There are so many frigging spices out there. How do real chefs learn about them? Is there some system\/pedagodgy that works particularly well? A framework for thinking about them\/ grouping\/ categorizing\/ experimenting\/ experiencing\/ understanding?","c_root_id_A":"c6h09qe","c_root_id_B":"c6h0ovt","created_at_utc_A":1349275191,"created_at_utc_B":1349276787,"score_A":2,"score_B":3,"human_ref_A":"I had a class where we just put together the food orders for each classroom in my school. It was called something like purchasing and inventory something. For our practical exam there was a table of a little over 100 ingredients from apples to star anise. They were all numbered and we had to write down what they were. We could smell them and touch them. No taste. And bam. That's how I learned.   Along with taking different cuisine classes we learned even more spices and different ingredients from around the world.","human_ref_B":"I went to a Nordic restaurant school and we got dumped with biology, theory, history until we where blue in the face.  Where we actually learned them was in kitchen class. 3-5 days a week 08-16 all day cooking and exploring.  Now I get your question quite often from my friends and this is what I suggest: learn and digest these three points about seasoning:  - Flavors are sensed by tongue, throat, lips, nose and the eyes. However, all 'input' is digested and tainted by the brain.  - Most flavors dissolve\/based on in one of three mediums: water, oil or alcohol.  - Most flavors _evolve and\/or change_ over the cooking process. Safeguard, care for the frail aromas.  Now go out and TASTE and EXPERIMENT.","labels":0,"seconds_difference":1596.0,"score_ratio":1.5}
{"post_id":"4dx429","domain":"askculinary_test","upvote_ratio":0.87,"history":"How do I add richness to a vegetarian pho broth? I really want to add that subtle richness to my broth. I know that in authentic pho recipes, beef bones are cooked and simmered for hours, adding that richness. However, that's not an option for me.   My usual suspects for the broth are the dry-roasted spices (star anise, cinnamon stick, cloves, coriander seeds, peppercorns), charred ginger and onion, carrots, a double handful of shittake mushroom stems, vegetarian beef broth, and some soy sauce. Usually it tastes good, but I'm really looking for that umami quality.   I know it might not be possible, but I thought I might as well ask. Thanks in advance?","c_root_id_A":"d1v2o4m","c_root_id_B":"d1v6ntt","created_at_utc_A":1460132426,"created_at_utc_B":1460137541,"score_A":6,"score_B":13,"human_ref_A":"Serious eats has an article on a vegan ramen broth. Maybe that will offer some inspiration.","human_ref_B":"A couple moths ago, we had a discussion about Ivan Ramen's Vegetable Fat which was created for just this purpose. The exec chef came by and gave the recipe.","labels":0,"seconds_difference":5115.0,"score_ratio":2.1666666667}
{"post_id":"4dx429","domain":"askculinary_test","upvote_ratio":0.87,"history":"How do I add richness to a vegetarian pho broth? I really want to add that subtle richness to my broth. I know that in authentic pho recipes, beef bones are cooked and simmered for hours, adding that richness. However, that's not an option for me.   My usual suspects for the broth are the dry-roasted spices (star anise, cinnamon stick, cloves, coriander seeds, peppercorns), charred ginger and onion, carrots, a double handful of shittake mushroom stems, vegetarian beef broth, and some soy sauce. Usually it tastes good, but I'm really looking for that umami quality.   I know it might not be possible, but I thought I might as well ask. Thanks in advance?","c_root_id_A":"d1v9wm5","c_root_id_B":"d1v2o4m","created_at_utc_A":1460141754,"created_at_utc_B":1460132426,"score_A":8,"score_B":6,"human_ref_A":"How about some miso paste? I'd say that or a sprinkle of MSG!","human_ref_B":"Serious eats has an article on a vegan ramen broth. Maybe that will offer some inspiration.","labels":1,"seconds_difference":9328.0,"score_ratio":1.3333333333}
{"post_id":"30i579","domain":"askculinary_test","upvote_ratio":0.9,"history":"Is there anywhere I can learn more about spices and herbs? Hello, I'm a college student and enjoy cooking a lot. I have some seasonings in my cupboard that I put on things that I think they would be good on but I want to expand my spices and herbs. Is there any good way to learn what spices are good with what?","c_root_id_A":"cpso6n9","c_root_id_B":"cpsne6w","created_at_utc_A":1427475236,"created_at_utc_B":1427473999,"score_A":10,"score_B":5,"human_ref_A":"The flavor bible  Buy them and taste and experiment.","human_ref_B":"This has come up a few times in the past here. I'll link you to some of the more in depth discussions.  http:\/\/www.reddit.com\/r\/AskCulinary\/comments\/10uqtn\/how_are_spices_taught_in_culinary_school\/  http:\/\/www.reddit.com\/r\/AskCulinary\/comments\/2reuqv\/is_there_a_resource_for_flavor_profiles_for_herbs\/  http:\/\/www.reddit.com\/r\/AskCulinary\/comments\/1m5wso\/whats_the_difference_between_these_spices\/","labels":1,"seconds_difference":1237.0,"score_ratio":2.0}
{"post_id":"be2qen","domain":"askculinary_test","upvote_ratio":0.88,"history":"What is the name of the flat-cut chicken so ubiquitous in Asian restaurants in the USA? I'm thinking of the stuff so commonly seen in dishes like Thai drunken noodles. I realize that sometimes it's breast and sometimes thigh meat; I want to know what it's called so I can order some for my restaurant","c_root_id_A":"el3howg","c_root_id_B":"el31yf1","created_at_utc_A":1555505054,"created_at_utc_B":1555483391,"score_A":37,"score_B":27,"human_ref_A":"I've worked in an Asian Production kitchen (we supply prepped foods for Asian kitchens on property).  We bring in 16oz chicken breast, trim the fat and layer them evenly into 6\" third pans.  We freeze them.  Then we thaw them enough to take out of the pan and run them on a slicer against the grain about 1\/8\" thick.  Then we velvet them for a day and the kitchen that needs them comes to take them.  ​  After that they're good for stir frying or deep frying.  ​  This technique would work with any meat really so the sky's the limit.","human_ref_B":"The other option I haven't seen posted is to purchase frozen chicken thigh and slice them en masse. Eventually, you will burn out the gears in a Hobart slicer and have to buy a new\/refurbished one. Globe's won't work because they have a clutch that will slip if you put too much pressure on the blade and slow it down.  Source - used to work in the PNW where teriyaki chicken is a thing. I knew a guy who would buy sell refurbished Hobarts to all the teri joints. They would burn one out and he'd sell them a refurb, fix the gears on the 'broken' one, and wait for the next place to call.","labels":1,"seconds_difference":21663.0,"score_ratio":1.3703703704}
{"post_id":"be2qen","domain":"askculinary_test","upvote_ratio":0.88,"history":"What is the name of the flat-cut chicken so ubiquitous in Asian restaurants in the USA? I'm thinking of the stuff so commonly seen in dishes like Thai drunken noodles. I realize that sometimes it's breast and sometimes thigh meat; I want to know what it's called so I can order some for my restaurant","c_root_id_A":"el3howg","c_root_id_B":"el2zm5o","created_at_utc_A":1555505054,"created_at_utc_B":1555480309,"score_A":37,"score_B":5,"human_ref_A":"I've worked in an Asian Production kitchen (we supply prepped foods for Asian kitchens on property).  We bring in 16oz chicken breast, trim the fat and layer them evenly into 6\" third pans.  We freeze them.  Then we thaw them enough to take out of the pan and run them on a slicer against the grain about 1\/8\" thick.  Then we velvet them for a day and the kitchen that needs them comes to take them.  ​  After that they're good for stir frying or deep frying.  ​  This technique would work with any meat really so the sky's the limit.","human_ref_B":"Is this what you're looking for? https:\/\/www.youtube.com\/watch?v=lkpfQUxINQg&feature=youtu.be&t=183  Chicken gets cut at 3:03","labels":1,"seconds_difference":24745.0,"score_ratio":7.4}
{"post_id":"be2qen","domain":"askculinary_test","upvote_ratio":0.88,"history":"What is the name of the flat-cut chicken so ubiquitous in Asian restaurants in the USA? I'm thinking of the stuff so commonly seen in dishes like Thai drunken noodles. I realize that sometimes it's breast and sometimes thigh meat; I want to know what it's called so I can order some for my restaurant","c_root_id_A":"el3howg","c_root_id_B":"el301gu","created_at_utc_A":1555505054,"created_at_utc_B":1555480844,"score_A":37,"score_B":3,"human_ref_A":"I've worked in an Asian Production kitchen (we supply prepped foods for Asian kitchens on property).  We bring in 16oz chicken breast, trim the fat and layer them evenly into 6\" third pans.  We freeze them.  Then we thaw them enough to take out of the pan and run them on a slicer against the grain about 1\/8\" thick.  Then we velvet them for a day and the kitchen that needs them comes to take them.  ​  After that they're good for stir frying or deep frying.  ​  This technique would work with any meat really so the sky's the limit.","human_ref_B":"I\u2019m pretty sure most of the Asian places near me get whole chickens and break them down. I don\u2019t know if the labor to break them down is more cost effective than getting it butchered for you. They also use the bones and feet for broth. I\u2019m pretty sure from the picture you referenced you are looking for chicken breast.","labels":1,"seconds_difference":24210.0,"score_ratio":12.3333333333}
{"post_id":"be2qen","domain":"askculinary_test","upvote_ratio":0.88,"history":"What is the name of the flat-cut chicken so ubiquitous in Asian restaurants in the USA? I'm thinking of the stuff so commonly seen in dishes like Thai drunken noodles. I realize that sometimes it's breast and sometimes thigh meat; I want to know what it's called so I can order some for my restaurant","c_root_id_A":"el3howg","c_root_id_B":"el33a7m","created_at_utc_A":1555505054,"created_at_utc_B":1555485309,"score_A":37,"score_B":3,"human_ref_A":"I've worked in an Asian Production kitchen (we supply prepped foods for Asian kitchens on property).  We bring in 16oz chicken breast, trim the fat and layer them evenly into 6\" third pans.  We freeze them.  Then we thaw them enough to take out of the pan and run them on a slicer against the grain about 1\/8\" thick.  Then we velvet them for a day and the kitchen that needs them comes to take them.  ​  After that they're good for stir frying or deep frying.  ​  This technique would work with any meat really so the sky's the limit.","human_ref_B":"I staged at a thai restaurant and they had a machine that they stuck the chicken breasts into that cut them like that.  I don't think you can buy it already cut like that or they would have been doing so","labels":1,"seconds_difference":19745.0,"score_ratio":12.3333333333}
{"post_id":"be2qen","domain":"askculinary_test","upvote_ratio":0.88,"history":"What is the name of the flat-cut chicken so ubiquitous in Asian restaurants in the USA? I'm thinking of the stuff so commonly seen in dishes like Thai drunken noodles. I realize that sometimes it's breast and sometimes thigh meat; I want to know what it's called so I can order some for my restaurant","c_root_id_A":"el2zm5o","c_root_id_B":"el31yf1","created_at_utc_A":1555480309,"created_at_utc_B":1555483391,"score_A":5,"score_B":27,"human_ref_A":"Is this what you're looking for? https:\/\/www.youtube.com\/watch?v=lkpfQUxINQg&feature=youtu.be&t=183  Chicken gets cut at 3:03","human_ref_B":"The other option I haven't seen posted is to purchase frozen chicken thigh and slice them en masse. Eventually, you will burn out the gears in a Hobart slicer and have to buy a new\/refurbished one. Globe's won't work because they have a clutch that will slip if you put too much pressure on the blade and slow it down.  Source - used to work in the PNW where teriyaki chicken is a thing. I knew a guy who would buy sell refurbished Hobarts to all the teri joints. They would burn one out and he'd sell them a refurb, fix the gears on the 'broken' one, and wait for the next place to call.","labels":0,"seconds_difference":3082.0,"score_ratio":5.4}
{"post_id":"be2qen","domain":"askculinary_test","upvote_ratio":0.88,"history":"What is the name of the flat-cut chicken so ubiquitous in Asian restaurants in the USA? I'm thinking of the stuff so commonly seen in dishes like Thai drunken noodles. I realize that sometimes it's breast and sometimes thigh meat; I want to know what it's called so I can order some for my restaurant","c_root_id_A":"el301gu","c_root_id_B":"el31yf1","created_at_utc_A":1555480844,"created_at_utc_B":1555483391,"score_A":3,"score_B":27,"human_ref_A":"I\u2019m pretty sure most of the Asian places near me get whole chickens and break them down. I don\u2019t know if the labor to break them down is more cost effective than getting it butchered for you. They also use the bones and feet for broth. I\u2019m pretty sure from the picture you referenced you are looking for chicken breast.","human_ref_B":"The other option I haven't seen posted is to purchase frozen chicken thigh and slice them en masse. Eventually, you will burn out the gears in a Hobart slicer and have to buy a new\/refurbished one. Globe's won't work because they have a clutch that will slip if you put too much pressure on the blade and slow it down.  Source - used to work in the PNW where teriyaki chicken is a thing. I knew a guy who would buy sell refurbished Hobarts to all the teri joints. They would burn one out and he'd sell them a refurb, fix the gears on the 'broken' one, and wait for the next place to call.","labels":0,"seconds_difference":2547.0,"score_ratio":9.0}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7qb2ux","c_root_id_B":"e7qe6yj","created_at_utc_A":1539488699,"created_at_utc_B":1539492708,"score_A":43,"score_B":60,"human_ref_A":"Sprinkle your fresh pasta with flour before you put it in the water. Also, use less water.","human_ref_B":"pasta water is not magic. its just water with flour","labels":0,"seconds_difference":4009.0,"score_ratio":1.3953488372}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7qe6yj","c_root_id_B":"e7qdb10","created_at_utc_A":1539492708,"created_at_utc_B":1539491496,"score_A":60,"score_B":26,"human_ref_A":"pasta water is not magic. its just water with flour","human_ref_B":"The answer is you\u2019re breaking tradition and rules.  That dish requires dry pasta for a reason.  It\u2019s not so much the starchiness bit the texture that\u2019s wrong","labels":1,"seconds_difference":1212.0,"score_ratio":2.3076923077}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7q5khw","c_root_id_B":"e7qe6yj","created_at_utc_A":1539482690,"created_at_utc_B":1539492708,"score_A":23,"score_B":60,"human_ref_A":"I have not tried this myself, so take it with a grain of salt and possibly research further, but I've heard of people actually adding a few teaspoons of flour to the pasta water as they boil the pasta water. It gives you the starchiness without having to extract it from the noodles.","human_ref_B":"pasta water is not magic. its just water with flour","labels":0,"seconds_difference":10018.0,"score_ratio":2.6086956522}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7qad1k","c_root_id_B":"e7qe6yj","created_at_utc_A":1539487880,"created_at_utc_B":1539492708,"score_A":5,"score_B":60,"human_ref_A":"You could try adding about a tbsp of butter coated in corn starch when finishing the dish maybe. I generally do this when making a pan sauce with a stock lacking gelatin.","human_ref_B":"pasta water is not magic. its just water with flour","labels":0,"seconds_difference":4828.0,"score_ratio":12.0}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7qaojv","c_root_id_B":"e7qe6yj","created_at_utc_A":1539488244,"created_at_utc_B":1539492708,"score_A":4,"score_B":60,"human_ref_A":"Finish your pasta in your sauce, and don't quite drain your pasta completely. The small amount of pasta water that will come with the not QUITE drained pasta will help, and the starch that will come out of your pasta as you finish it in your sauce will add that bit that you are missing. Just be sure to keep it moving while it is in the sauce.","human_ref_B":"pasta water is not magic. its just water with flour","labels":0,"seconds_difference":4464.0,"score_ratio":15.0}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7qb2ux","c_root_id_B":"e7q5khw","created_at_utc_A":1539488699,"created_at_utc_B":1539482690,"score_A":43,"score_B":23,"human_ref_A":"Sprinkle your fresh pasta with flour before you put it in the water. Also, use less water.","human_ref_B":"I have not tried this myself, so take it with a grain of salt and possibly research further, but I've heard of people actually adding a few teaspoons of flour to the pasta water as they boil the pasta water. It gives you the starchiness without having to extract it from the noodles.","labels":1,"seconds_difference":6009.0,"score_ratio":1.8695652174}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7qad1k","c_root_id_B":"e7qb2ux","created_at_utc_A":1539487880,"created_at_utc_B":1539488699,"score_A":5,"score_B":43,"human_ref_A":"You could try adding about a tbsp of butter coated in corn starch when finishing the dish maybe. I generally do this when making a pan sauce with a stock lacking gelatin.","human_ref_B":"Sprinkle your fresh pasta with flour before you put it in the water. Also, use less water.","labels":0,"seconds_difference":819.0,"score_ratio":8.6}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7qb2ux","c_root_id_B":"e7qaojv","created_at_utc_A":1539488699,"created_at_utc_B":1539488244,"score_A":43,"score_B":4,"human_ref_A":"Sprinkle your fresh pasta with flour before you put it in the water. Also, use less water.","human_ref_B":"Finish your pasta in your sauce, and don't quite drain your pasta completely. The small amount of pasta water that will come with the not QUITE drained pasta will help, and the starch that will come out of your pasta as you finish it in your sauce will add that bit that you are missing. Just be sure to keep it moving while it is in the sauce.","labels":1,"seconds_difference":455.0,"score_ratio":10.75}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7q5khw","c_root_id_B":"e7qdb10","created_at_utc_A":1539482690,"created_at_utc_B":1539491496,"score_A":23,"score_B":26,"human_ref_A":"I have not tried this myself, so take it with a grain of salt and possibly research further, but I've heard of people actually adding a few teaspoons of flour to the pasta water as they boil the pasta water. It gives you the starchiness without having to extract it from the noodles.","human_ref_B":"The answer is you\u2019re breaking tradition and rules.  That dish requires dry pasta for a reason.  It\u2019s not so much the starchiness bit the texture that\u2019s wrong","labels":0,"seconds_difference":8806.0,"score_ratio":1.1304347826}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7qdb10","c_root_id_B":"e7qad1k","created_at_utc_A":1539491496,"created_at_utc_B":1539487880,"score_A":26,"score_B":5,"human_ref_A":"The answer is you\u2019re breaking tradition and rules.  That dish requires dry pasta for a reason.  It\u2019s not so much the starchiness bit the texture that\u2019s wrong","human_ref_B":"You could try adding about a tbsp of butter coated in corn starch when finishing the dish maybe. I generally do this when making a pan sauce with a stock lacking gelatin.","labels":1,"seconds_difference":3616.0,"score_ratio":5.2}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7qaojv","c_root_id_B":"e7qdb10","created_at_utc_A":1539488244,"created_at_utc_B":1539491496,"score_A":4,"score_B":26,"human_ref_A":"Finish your pasta in your sauce, and don't quite drain your pasta completely. The small amount of pasta water that will come with the not QUITE drained pasta will help, and the starch that will come out of your pasta as you finish it in your sauce will add that bit that you are missing. Just be sure to keep it moving while it is in the sauce.","human_ref_B":"The answer is you\u2019re breaking tradition and rules.  That dish requires dry pasta for a reason.  It\u2019s not so much the starchiness bit the texture that\u2019s wrong","labels":0,"seconds_difference":3252.0,"score_ratio":6.5}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7qjuo7","c_root_id_B":"e7qad1k","created_at_utc_A":1539502908,"created_at_utc_B":1539487880,"score_A":11,"score_B":5,"human_ref_A":"You should use a high quality dry pasta for this dish. Not the shiny stuff","human_ref_B":"You could try adding about a tbsp of butter coated in corn starch when finishing the dish maybe. I generally do this when making a pan sauce with a stock lacking gelatin.","labels":1,"seconds_difference":15028.0,"score_ratio":2.2}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7qjuo7","c_root_id_B":"e7qaojv","created_at_utc_A":1539502908,"created_at_utc_B":1539488244,"score_A":11,"score_B":4,"human_ref_A":"You should use a high quality dry pasta for this dish. Not the shiny stuff","human_ref_B":"Finish your pasta in your sauce, and don't quite drain your pasta completely. The small amount of pasta water that will come with the not QUITE drained pasta will help, and the starch that will come out of your pasta as you finish it in your sauce will add that bit that you are missing. Just be sure to keep it moving while it is in the sauce.","labels":1,"seconds_difference":14664.0,"score_ratio":2.75}
{"post_id":"9nz1eq","domain":"askculinary_test","upvote_ratio":0.83,"history":"How do you get starchy pasta water with fresh pasta? Cooking aglieo e olio you need starchy pasta water to make the sauce creamy instead of oily. Most recipes call to cook the pasta al dente, add the pasta to the pan with starchy pasta water and finish cooking the pasta. But first, fresh pasta water seems no where near as starchy as dried. And 2, fresh pasta cooks in like 90 seconds as opposed to 7 or 8 minutes with dried pasta. So how do you adjust the methodology when using fresh pasta?  Cornstarch and water with no pan finished pasta?","c_root_id_A":"e7qkpeb","c_root_id_B":"ek2qg93","created_at_utc_A":1539504705,"created_at_utc_B":1554346685,"score_A":2,"score_B":4,"human_ref_A":"Use dried pasta","human_ref_B":"Lucky you, you will get the tip from a pro (real one) today.  So first of all, congratulation from being able to do the dish with dry pasta, it's not as easy to pull off as one would think. If you are able to do it with dry pasta, you understand the general technic so i wont talk too much about it, yes you have to finish that in pan, or the taste wont be right. Same technic, you have to adjust your timing. The problem you encounter in my option is the FLOUR.  ​  flour is important if you want to be able to do it fresh.  ​  So basically, as you mentioned, it will work better with dry pasta and the main reason is because it takes longer to cook so you end up with more starch and gluten in the water. BUT... Why does it take longer to cook dry pasta? Is it because it's dry? The answer is yes and no  because you can cook dry ramen in a minute.  The difference between fresh pasta and dried pasta is not only the fact that one was left to dry, they also are made from different flour! And this information is the game changer.  Dry pasta are made from durum wheat flour, but we use common wheat flour for fresh pasta, so my advise is to make sure to use common wheat AND durum mixed together for your dough. This is by the way what they do in most places in Italy.   COMMON WHEAT-->  In italy common flour is \"grano tenero\" and it's graded from 2-1-0 and 00 which correspond to how much is raffine (thin).   Always use 00 type, so the \"thiner\" type, if you live in europe the equivalent is T45, in the U.S i don't know but basically just use the thiner\/whiter one.  DURUM WHEAT--->  In italy durum flour is \"grano duro\" it's not graded with numbers, you have to buy the one that has the mention   Semola **Rimacinata** which is the thin kind of durum flour.  ​  What proportions should you mix the 2 flours ? You can go as high as half-half mix, but generally it's recommended about 3\/4 common wheat 1\/4 durum, so just experiment to see what you prefer   The durum wheat will make your pasta harder when aldente and it will take a little longer to cook , therefore your water will be more starchy.  Now that being said, you canot make miracles, if you cook your pasta just when its made, the result will always be disappointing  LET THEM DRY to extend cooking time thus allowing a more starchy water, if your pasta cook in 90s you will never be able to make it happen, you have to find a way so it takes a solid 4 min.   ​  tips for technics, so the general concept is to have the starchiest water as possible, you can still have a decent amount of starchiness with fresh pasta.  You have to make sure during the phase you are making layers of dough to splash those layers with flour, when you have cut your pasta into shape you also have to splash and mixed them generously with flour.  The less water you use for cooking, the more concentrated will it be so use very little amount of water, cook your pasta until mid cooking take some of the cooking water just a little in your hot pan where you have your aglio e olio prepared so it will decrease temperature of the pan and also concentrate the starch even more, take your pasta out with PLIERS so water stays on them immediately in the pan.  While you continue the cooking in the pan the quantity of water should remain so that your pasta is generously soaked with little \"sauce\" on the bottom of the pan not more.  So for this to happen you have to consistently add water in the pan from the pot you have cooked your pasta from.  Pro tip, the pot should have remained all this time on the stove with the highest heat so it continues to evaporate the water and concentrate the starch, so when you add water to finish the cooking and it's more and more concentrated.  My conclusion: stick to the general concept when you train for this dish, whatever you think you are doing wrong or right, if your pasta is oily , the emulsion didn't take place. There can only be one reason to this, it's because there are not enough starch to stabilise the water droplets in the oil phase.   ​  ​","labels":0,"seconds_difference":14841980.0,"score_ratio":2.0}
{"post_id":"xszzb","domain":"askculinary_test","upvote_ratio":0.9,"history":"Just bought my first sushi knife, but I don't know how to clean it. Any more-experienced chefs able to help me out with a cheap and effective way to maintain it? (x-post from r\/sushi) To celebrate my one-year anniversary in my sushi restaurant, I bought my own yanagiba because the restaurant knives get really dull from use by other employees. There's supposed to be only one person to sharpen the knives but I just found out the other employees (who are inexperienced) take their hand at the waterstone which just fucks up the knives even further.   Anyway, back to my point. As a left-handed newbie knife owner, I bought a cheap right-handed yanagiba for $20 before I commit to a more expensive knife. Immediately after one use, I noticed that it's prone to oxidizing very quickly. I keep it clean every day by scrubbing dish soap on it with the rough side of the sponge and it seems to work for a while but I have a feeling I'm doing this wrong. After a week I notice it's got a lot of tarnishes on it and has a strong smell of metal. Is this normal? What's a better way to clean knives?","c_root_id_A":"c5pf9j3","c_root_id_B":"c5pdgih","created_at_utc_A":1344339190,"created_at_utc_B":1344322621,"score_A":20,"score_B":4,"human_ref_A":"Hi!  I spend 7 months in Japan for an internship, and during my time there, one of the things I did was to nerd out on the subject of japanese knifes.   First of all, japanese chefs often prefer carbon steel knives because of its superior edge holding ability and ease of sharpening compared to stainless steel. One side effect of this is that the knives rust. Leaving a knife to rust will cause discoloration. The patina is not a big issue - for many western chefs, a dark patina is considered a proof of their hard work. While the patina is not an issue, leaving a knife wet also causes the edge to rust - meaning your knife will become dull if not properly cared for.   The best and only way to prevent your knife from rusting is to wipe it when it's not in use. Even if you're just gonna leave your knife for 10-15 minutes, wipe it dry. Not \"kinda dry\", really dry. Keep a towel only for keeping your knife dry.   When I say dry, one salesman in tokyo told me to dry the knife with a hairdryer at the end of each day. While this is not necessary, it says alot of how important it is to keep your knife dry.   Also, to keep your knife clean, don't use tough sponges that might wear on the edge, use soft ones or towels together with some plain soap.   Another thing that helps you keep your knife sharp is a good sharpening steel. A common misconception is that a sharpening steel actually makes your edge sharper. It doesn't. It just re-aligns the edge after it's been slightly bent after a days work, so the edge can \"attack\" the food from the right angle.   To keep your knife deadly sharp, invest in a sharpening stone. There are different \"grains\" on sharpening stone, and generally, the lower the number is the rougher the grain is. For everyday sharpening, I recommend a 1000-grain stone and a 6000-grain stone to finish the edge. while a 1000-grain stone is enough for most people, the 6000-grain gives your edge that last bit of polish that is needed for working with sushi.   While I hate the Global-brand more than anything, it's ridiculously overpriced, and not that good to start off with, they do have a great video where a japanese chef shows you how to sharpen your knife with a stone. It's truly a great tutorial, it takes alot of practice but when you get it right, you can make your knife sharper than any professional knife shop with just a couple of minutes work.   http:\/\/www.youtube.com\/watch?v=SIw5ChGOADE  If you want get yourself a real, expensive yanagiba, I reccomend you get a knife from the tokyo-branch of Aritsugu. The aritsugu family has been in the sword&knife-making business since the fifteen hundreds, and this shop is where most people go from the Tokyo Tsukuji Fish Market to get knives and I've had several japanese sushi chefs recommend me this brand. The prices of their knifes aren't too bad, I got myself an incredible Aritsugu A-style 24 cm Wa-gyuoto (chefs knife) for about 150 dollars. Check it out at:  http:\/\/aritsugu.jp\/   A site I learned alot from is Z-knives. That guy goes ridicously in depth in this knife reviews and even tests and compares steels used in different knives. It's a great read.   http:\/\/zknives.com\/knives\/kitchen\/ktknv\/indexall.shtml  If you have any more questions about caring for your knifes or buying new knives, I'll be happy to answer any questions.","human_ref_B":"I am a left handed sushi chef too! This is common if you let it stay 100% wet. I usually do my cleaning and dry it the best I can...then about 15 mins or so later i come back with a sushi eraser and polish it up.  They come in handy...  http:\/\/www.amazon.com\/Super-Premium-Polishing-Eraser-Single\/dp\/B001DMX6OG\/ref=sr_1_1?ie=UTF8&qid=1344322598&sr=8-1&keywords=knife+eraser  try that, keeps the knife pretty.","labels":1,"seconds_difference":16569.0,"score_ratio":5.0}
{"post_id":"xszzb","domain":"askculinary_test","upvote_ratio":0.9,"history":"Just bought my first sushi knife, but I don't know how to clean it. Any more-experienced chefs able to help me out with a cheap and effective way to maintain it? (x-post from r\/sushi) To celebrate my one-year anniversary in my sushi restaurant, I bought my own yanagiba because the restaurant knives get really dull from use by other employees. There's supposed to be only one person to sharpen the knives but I just found out the other employees (who are inexperienced) take their hand at the waterstone which just fucks up the knives even further.   Anyway, back to my point. As a left-handed newbie knife owner, I bought a cheap right-handed yanagiba for $20 before I commit to a more expensive knife. Immediately after one use, I noticed that it's prone to oxidizing very quickly. I keep it clean every day by scrubbing dish soap on it with the rough side of the sponge and it seems to work for a while but I have a feeling I'm doing this wrong. After a week I notice it's got a lot of tarnishes on it and has a strong smell of metal. Is this normal? What's a better way to clean knives?","c_root_id_A":"c5pdjjh","c_root_id_B":"c5pf9j3","created_at_utc_A":1344323154,"created_at_utc_B":1344339190,"score_A":5,"score_B":20,"human_ref_A":"Don't use the abrasive side of your sponge. Unless you have hard built up food goo you shouldn't need abrasion to clean a knife. The edge of your blade is probably a high carbon steel which can be pretty prone to oxidation. After cleaning it with detergent, give is a light wipe with some cooking oil on a paper towel. In a humid environment, high carbon steel will oxidize. Giving is a little oil barrier protection will reduce this problem.  How flat is your water stone? I have found that frequent use by the inept can make a stone quite concave which will pretty much ruin the stone until it's ground flat again. If you stone looks like a horse saddle, get your own stones to maintain your knife. Do you know the grit grade of the water stone you have at work?","human_ref_B":"Hi!  I spend 7 months in Japan for an internship, and during my time there, one of the things I did was to nerd out on the subject of japanese knifes.   First of all, japanese chefs often prefer carbon steel knives because of its superior edge holding ability and ease of sharpening compared to stainless steel. One side effect of this is that the knives rust. Leaving a knife to rust will cause discoloration. The patina is not a big issue - for many western chefs, a dark patina is considered a proof of their hard work. While the patina is not an issue, leaving a knife wet also causes the edge to rust - meaning your knife will become dull if not properly cared for.   The best and only way to prevent your knife from rusting is to wipe it when it's not in use. Even if you're just gonna leave your knife for 10-15 minutes, wipe it dry. Not \"kinda dry\", really dry. Keep a towel only for keeping your knife dry.   When I say dry, one salesman in tokyo told me to dry the knife with a hairdryer at the end of each day. While this is not necessary, it says alot of how important it is to keep your knife dry.   Also, to keep your knife clean, don't use tough sponges that might wear on the edge, use soft ones or towels together with some plain soap.   Another thing that helps you keep your knife sharp is a good sharpening steel. A common misconception is that a sharpening steel actually makes your edge sharper. It doesn't. It just re-aligns the edge after it's been slightly bent after a days work, so the edge can \"attack\" the food from the right angle.   To keep your knife deadly sharp, invest in a sharpening stone. There are different \"grains\" on sharpening stone, and generally, the lower the number is the rougher the grain is. For everyday sharpening, I recommend a 1000-grain stone and a 6000-grain stone to finish the edge. while a 1000-grain stone is enough for most people, the 6000-grain gives your edge that last bit of polish that is needed for working with sushi.   While I hate the Global-brand more than anything, it's ridiculously overpriced, and not that good to start off with, they do have a great video where a japanese chef shows you how to sharpen your knife with a stone. It's truly a great tutorial, it takes alot of practice but when you get it right, you can make your knife sharper than any professional knife shop with just a couple of minutes work.   http:\/\/www.youtube.com\/watch?v=SIw5ChGOADE  If you want get yourself a real, expensive yanagiba, I reccomend you get a knife from the tokyo-branch of Aritsugu. The aritsugu family has been in the sword&knife-making business since the fifteen hundreds, and this shop is where most people go from the Tokyo Tsukuji Fish Market to get knives and I've had several japanese sushi chefs recommend me this brand. The prices of their knifes aren't too bad, I got myself an incredible Aritsugu A-style 24 cm Wa-gyuoto (chefs knife) for about 150 dollars. Check it out at:  http:\/\/aritsugu.jp\/   A site I learned alot from is Z-knives. That guy goes ridicously in depth in this knife reviews and even tests and compares steels used in different knives. It's a great read.   http:\/\/zknives.com\/knives\/kitchen\/ktknv\/indexall.shtml  If you have any more questions about caring for your knifes or buying new knives, I'll be happy to answer any questions.","labels":0,"seconds_difference":16036.0,"score_ratio":4.0}
{"post_id":"xszzb","domain":"askculinary_test","upvote_ratio":0.9,"history":"Just bought my first sushi knife, but I don't know how to clean it. Any more-experienced chefs able to help me out with a cheap and effective way to maintain it? (x-post from r\/sushi) To celebrate my one-year anniversary in my sushi restaurant, I bought my own yanagiba because the restaurant knives get really dull from use by other employees. There's supposed to be only one person to sharpen the knives but I just found out the other employees (who are inexperienced) take their hand at the waterstone which just fucks up the knives even further.   Anyway, back to my point. As a left-handed newbie knife owner, I bought a cheap right-handed yanagiba for $20 before I commit to a more expensive knife. Immediately after one use, I noticed that it's prone to oxidizing very quickly. I keep it clean every day by scrubbing dish soap on it with the rough side of the sponge and it seems to work for a while but I have a feeling I'm doing this wrong. After a week I notice it's got a lot of tarnishes on it and has a strong smell of metal. Is this normal? What's a better way to clean knives?","c_root_id_A":"c5pdgih","c_root_id_B":"c5pdjjh","created_at_utc_A":1344322621,"created_at_utc_B":1344323154,"score_A":4,"score_B":5,"human_ref_A":"I am a left handed sushi chef too! This is common if you let it stay 100% wet. I usually do my cleaning and dry it the best I can...then about 15 mins or so later i come back with a sushi eraser and polish it up.  They come in handy...  http:\/\/www.amazon.com\/Super-Premium-Polishing-Eraser-Single\/dp\/B001DMX6OG\/ref=sr_1_1?ie=UTF8&qid=1344322598&sr=8-1&keywords=knife+eraser  try that, keeps the knife pretty.","human_ref_B":"Don't use the abrasive side of your sponge. Unless you have hard built up food goo you shouldn't need abrasion to clean a knife. The edge of your blade is probably a high carbon steel which can be pretty prone to oxidation. After cleaning it with detergent, give is a light wipe with some cooking oil on a paper towel. In a humid environment, high carbon steel will oxidize. Giving is a little oil barrier protection will reduce this problem.  How flat is your water stone? I have found that frequent use by the inept can make a stone quite concave which will pretty much ruin the stone until it's ground flat again. If you stone looks like a horse saddle, get your own stones to maintain your knife. Do you know the grit grade of the water stone you have at work?","labels":0,"seconds_difference":533.0,"score_ratio":1.25}
{"post_id":"xszzb","domain":"askculinary_test","upvote_ratio":0.9,"history":"Just bought my first sushi knife, but I don't know how to clean it. Any more-experienced chefs able to help me out with a cheap and effective way to maintain it? (x-post from r\/sushi) To celebrate my one-year anniversary in my sushi restaurant, I bought my own yanagiba because the restaurant knives get really dull from use by other employees. There's supposed to be only one person to sharpen the knives but I just found out the other employees (who are inexperienced) take their hand at the waterstone which just fucks up the knives even further.   Anyway, back to my point. As a left-handed newbie knife owner, I bought a cheap right-handed yanagiba for $20 before I commit to a more expensive knife. Immediately after one use, I noticed that it's prone to oxidizing very quickly. I keep it clean every day by scrubbing dish soap on it with the rough side of the sponge and it seems to work for a while but I have a feeling I'm doing this wrong. After a week I notice it's got a lot of tarnishes on it and has a strong smell of metal. Is this normal? What's a better way to clean knives?","c_root_id_A":"c5phf46","c_root_id_B":"c5pgwph","created_at_utc_A":1344352002,"created_at_utc_B":1344349754,"score_A":3,"score_B":2,"human_ref_A":"Many sushi chefs (that I've seen), keep a rolled up towel on their cutting board. After each slice with the knife through a piece of fish, they wipe off their knife.  This may be a little drastic (or too time-consuming), but it illustrates an important point: keep your knife dry.","human_ref_B":"I worked in a fancy kitchen that used carbon skillets. After they were washed, chef would have someone lightly wipe them w a coat of olive oil. It seemed to slow the rust process considerably. It's possible that this would not be a good idea for knifes, I just thought I'd share.","labels":1,"seconds_difference":2248.0,"score_ratio":1.5}
{"post_id":"484m6a","domain":"askculinary_test","upvote_ratio":0.83,"history":"Did I ruin my cast iron skillet? Hey Culinists. I apologize if this isn't the best thread, but this audience would probably be the best collective opinion and expertise.   I've upload a 6 pictures of my new pan - http:\/\/imgur.com\/gallery\/HrCa1 .  Found this Le Creuset 9\" skillet with black enamel finish for a bargain at a store going out of business and was super excited.  I've used olive oil for eggs the first time and it made a mess of a clean-up, but I was able to clean it off after a few soaks and with a sponge.   I was saut\u00e9ing chicken with a rub which brought about this latest mess.These pictures are the pan after a few soaks and being run through the dishwasher. It seems like ever time I scrape the pan with a spatula, a small layer of residue keeps coming off. I haven't seasoned it, because it tells me there's no need. And as far as I know, I've followed the directions to the T.  Did I ruin this pan? Am I not cooking it properly or is there something I'm missing? If the pictures are hard to make sense of, that residue\/material in the pan seems to be residue on the pain - not a deterioration of the surface.  I know there's a warranty, but I'd rather remedy this before going down that road, I feel like this might be on me.  Any advice or comments are greatly appreciated!","c_root_id_A":"d0h7soi","c_root_id_B":"d0h823q","created_at_utc_A":1456691290,"created_at_utc_B":1456691867,"score_A":2,"score_B":51,"human_ref_A":"Hmm. Not sure how you managed that. Is it possible the pan was already damaged when you bought it? If the enamel was damaged in one spot I suppose it could lead to this happening eventually. Putting it through the dishwasher would have exacerbated the problem. As a rule of thumb, don't put pans in the dishwasher - wash them by hand. Stainless steel pans are usually fine though.","human_ref_B":">It seems like ever time I scrape the pan with a spatula, a small layer of residue keeps coming off.  Are you using a *metal* spatula? You should not use metal on a ceramic or enamel coated pan; silicone or wood.   Assuming you did not:  I can't tell exactly as the pan looks quite different from some of the photo angles. In this one, it looks like there could just a small layer of buildup that was baked on by the drying element of the dishwasher.   Before sending it back, you could try filling the pan with water and bringing it to a boil. Allow it to boil for about 10-15 minutes, then use a flat edge wooden spoon to lightly scrape the areas of burnt on gunk. If a black charcoal type substance scrapes off (grainy in texture), it's likely just the layer of the rub you used not the actual enamel.   This usually gets the majority of the baked on layer off, if there is still some remaining; turn off the burner and place a lid or baking sheet on top. Allow the pan to cool; after 20-30 minutes pour out the water. Get some regular baking soda and mix with a little water to make a paste. Apply this paste to the burnt areas still remaining, then use a soft sponge or cotton cloth to gently buff\/polish the paste around the burnt areas using a circular motion. Start using only light pressure, and just continue to work the paste around. You can use slightly more pressure if you find the burnt layer is not coming up.   This is how I clean and deep clean my ceramic coated pans.","labels":0,"seconds_difference":577.0,"score_ratio":25.5}
{"post_id":"484m6a","domain":"askculinary_test","upvote_ratio":0.83,"history":"Did I ruin my cast iron skillet? Hey Culinists. I apologize if this isn't the best thread, but this audience would probably be the best collective opinion and expertise.   I've upload a 6 pictures of my new pan - http:\/\/imgur.com\/gallery\/HrCa1 .  Found this Le Creuset 9\" skillet with black enamel finish for a bargain at a store going out of business and was super excited.  I've used olive oil for eggs the first time and it made a mess of a clean-up, but I was able to clean it off after a few soaks and with a sponge.   I was saut\u00e9ing chicken with a rub which brought about this latest mess.These pictures are the pan after a few soaks and being run through the dishwasher. It seems like ever time I scrape the pan with a spatula, a small layer of residue keeps coming off. I haven't seasoned it, because it tells me there's no need. And as far as I know, I've followed the directions to the T.  Did I ruin this pan? Am I not cooking it properly or is there something I'm missing? If the pictures are hard to make sense of, that residue\/material in the pan seems to be residue on the pain - not a deterioration of the surface.  I know there's a warranty, but I'd rather remedy this before going down that road, I feel like this might be on me.  Any advice or comments are greatly appreciated!","c_root_id_A":"d0h7soi","c_root_id_B":"d0h8gk6","created_at_utc_A":1456691290,"created_at_utc_B":1456692541,"score_A":2,"score_B":11,"human_ref_A":"Hmm. Not sure how you managed that. Is it possible the pan was already damaged when you bought it? If the enamel was damaged in one spot I suppose it could lead to this happening eventually. Putting it through the dishwasher would have exacerbated the problem. As a rule of thumb, don't put pans in the dishwasher - wash them by hand. Stainless steel pans are usually fine though.","human_ref_B":"I've always cleaned the most stubborn stains off my enameled (light color) cast iron Le Creuset with just baking soda and a tiny bit of water. If it's really thick or hard grime, I let the pan soak in hot water for a while first. I spritz the surface with water and sprinkle enough baking soda to make a paste. Then I massage the paste over the grime\/stain with a kitchen towel till everything is lifted. (It's super satisfying to do!) A lot of people say the light interiors are impossible to keep clean but this method has helped me maintain the even finish with relative ease.  Edit: if the paste is not enough, boiling some water in the pan with baking soda does the trick as well.   Edit 2: cover the pan\/pot when boiling it with baking soda!","labels":0,"seconds_difference":1251.0,"score_ratio":5.5}
{"post_id":"484m6a","domain":"askculinary_test","upvote_ratio":0.83,"history":"Did I ruin my cast iron skillet? Hey Culinists. I apologize if this isn't the best thread, but this audience would probably be the best collective opinion and expertise.   I've upload a 6 pictures of my new pan - http:\/\/imgur.com\/gallery\/HrCa1 .  Found this Le Creuset 9\" skillet with black enamel finish for a bargain at a store going out of business and was super excited.  I've used olive oil for eggs the first time and it made a mess of a clean-up, but I was able to clean it off after a few soaks and with a sponge.   I was saut\u00e9ing chicken with a rub which brought about this latest mess.These pictures are the pan after a few soaks and being run through the dishwasher. It seems like ever time I scrape the pan with a spatula, a small layer of residue keeps coming off. I haven't seasoned it, because it tells me there's no need. And as far as I know, I've followed the directions to the T.  Did I ruin this pan? Am I not cooking it properly or is there something I'm missing? If the pictures are hard to make sense of, that residue\/material in the pan seems to be residue on the pain - not a deterioration of the surface.  I know there's a warranty, but I'd rather remedy this before going down that road, I feel like this might be on me.  Any advice or comments are greatly appreciated!","c_root_id_A":"d0h7soi","c_root_id_B":"d0hfehh","created_at_utc_A":1456691290,"created_at_utc_B":1456703767,"score_A":2,"score_B":3,"human_ref_A":"Hmm. Not sure how you managed that. Is it possible the pan was already damaged when you bought it? If the enamel was damaged in one spot I suppose it could lead to this happening eventually. Putting it through the dishwasher would have exacerbated the problem. As a rule of thumb, don't put pans in the dishwasher - wash them by hand. Stainless steel pans are usually fine though.","human_ref_B":"I think you're okay and you've just got a layer of burnt on gunk there. Is the surface of the rough, dull part higher than the shiny enamel? It looks like it.   I find my enamelled pan can take some scrubbing. I wouldn't use metal implements \/ scrubbers on it, but I regularly use a plastic\/silicone scraper, like this: http:\/\/www.amazon.com\/GSI-Outdoors-Compact-Scraper\/dp\/B00CHGID18  If you've burnt stuff on to the pan I wouldn't expect a dishwasher to be very effective.","labels":0,"seconds_difference":12477.0,"score_ratio":1.5}
{"post_id":"fdjmdp","domain":"askculinary_test","upvote_ratio":0.76,"history":"Forgot to take out the bay leaf before blending my soup. How do I get the bitter taste out? I made a Butternut, carrot, and cauliflower soup pur\u00e9e and blended the bay leaf. It\u2019s super bitter now. Will sour cream or coconut milk offset the bitter taste? Should I sweeten the soup with sugar or honey?  On a side note I wanted to add lemon zest but now I\u2019m nervous this may enhance the bitterness.  Please help.","c_root_id_A":"fjhv62a","c_root_id_B":"fjirell","created_at_utc_A":1583355644,"created_at_utc_B":1583374027,"score_A":28,"score_B":56,"human_ref_A":"Coconut milk and a little honey might help. I'd add some pureed potato personally","human_ref_B":"Pray the bay away","labels":0,"seconds_difference":18383.0,"score_ratio":2.0}
{"post_id":"fdjmdp","domain":"askculinary_test","upvote_ratio":0.76,"history":"Forgot to take out the bay leaf before blending my soup. How do I get the bitter taste out? I made a Butternut, carrot, and cauliflower soup pur\u00e9e and blended the bay leaf. It\u2019s super bitter now. Will sour cream or coconut milk offset the bitter taste? Should I sweeten the soup with sugar or honey?  On a side note I wanted to add lemon zest but now I\u2019m nervous this may enhance the bitterness.  Please help.","c_root_id_A":"fjirell","c_root_id_B":"fjidl5g","created_at_utc_A":1583374027,"created_at_utc_B":1583365339,"score_A":56,"score_B":3,"human_ref_A":"Pray the bay away","human_ref_B":"Salt counters bitterness, just be careful not to use too much.","labels":1,"seconds_difference":8688.0,"score_ratio":18.6666666667}
{"post_id":"fdjmdp","domain":"askculinary_test","upvote_ratio":0.76,"history":"Forgot to take out the bay leaf before blending my soup. How do I get the bitter taste out? I made a Butternut, carrot, and cauliflower soup pur\u00e9e and blended the bay leaf. It\u2019s super bitter now. Will sour cream or coconut milk offset the bitter taste? Should I sweeten the soup with sugar or honey?  On a side note I wanted to add lemon zest but now I\u2019m nervous this may enhance the bitterness.  Please help.","c_root_id_A":"fjirell","c_root_id_B":"fjifm0z","created_at_utc_A":1583374027,"created_at_utc_B":1583366558,"score_A":56,"score_B":3,"human_ref_A":"Pray the bay away","human_ref_B":"I think the lemon zest might actually help. If you avoid the pith, youll get minimal bitterness from it, and the brightness would probably help you offset any harsh, bitter flavors.  I would normally suggest salt and fat, but you shouldn't really season like crazy just to avoid bitterness either. On the fat side, cream, coconut cream (milk works, but why not cream), butter would all help.  I think someone else suggested acid counteracts bitterness. I don't think that's true -- in fact, acid, bitter, and general tannin flavors usually come together so it's the opposite. I'm pretty sure it's the opposite and some baking soda helps reduce bitterness.","labels":1,"seconds_difference":7469.0,"score_ratio":18.6666666667}
{"post_id":"fdjmdp","domain":"askculinary_test","upvote_ratio":0.76,"history":"Forgot to take out the bay leaf before blending my soup. How do I get the bitter taste out? I made a Butternut, carrot, and cauliflower soup pur\u00e9e and blended the bay leaf. It\u2019s super bitter now. Will sour cream or coconut milk offset the bitter taste? Should I sweeten the soup with sugar or honey?  On a side note I wanted to add lemon zest but now I\u2019m nervous this may enhance the bitterness.  Please help.","c_root_id_A":"fjirell","c_root_id_B":"fjib7jz","created_at_utc_A":1583374027,"created_at_utc_B":1583363939,"score_A":56,"score_B":2,"human_ref_A":"Pray the bay away","human_ref_B":"Bitter or super floral-tasting?","labels":1,"seconds_difference":10088.0,"score_ratio":28.0}
{"post_id":"fdjmdp","domain":"askculinary_test","upvote_ratio":0.76,"history":"Forgot to take out the bay leaf before blending my soup. How do I get the bitter taste out? I made a Butternut, carrot, and cauliflower soup pur\u00e9e and blended the bay leaf. It\u2019s super bitter now. Will sour cream or coconut milk offset the bitter taste? Should I sweeten the soup with sugar or honey?  On a side note I wanted to add lemon zest but now I\u2019m nervous this may enhance the bitterness.  Please help.","c_root_id_A":"fjib7jz","c_root_id_B":"fjidl5g","created_at_utc_A":1583363939,"created_at_utc_B":1583365339,"score_A":2,"score_B":3,"human_ref_A":"Bitter or super floral-tasting?","human_ref_B":"Salt counters bitterness, just be careful not to use too much.","labels":0,"seconds_difference":1400.0,"score_ratio":1.5}
{"post_id":"fdjmdp","domain":"askculinary_test","upvote_ratio":0.76,"history":"Forgot to take out the bay leaf before blending my soup. How do I get the bitter taste out? I made a Butternut, carrot, and cauliflower soup pur\u00e9e and blended the bay leaf. It\u2019s super bitter now. Will sour cream or coconut milk offset the bitter taste? Should I sweeten the soup with sugar or honey?  On a side note I wanted to add lemon zest but now I\u2019m nervous this may enhance the bitterness.  Please help.","c_root_id_A":"fjib7jz","c_root_id_B":"fjifm0z","created_at_utc_A":1583363939,"created_at_utc_B":1583366558,"score_A":2,"score_B":3,"human_ref_A":"Bitter or super floral-tasting?","human_ref_B":"I think the lemon zest might actually help. If you avoid the pith, youll get minimal bitterness from it, and the brightness would probably help you offset any harsh, bitter flavors.  I would normally suggest salt and fat, but you shouldn't really season like crazy just to avoid bitterness either. On the fat side, cream, coconut cream (milk works, but why not cream), butter would all help.  I think someone else suggested acid counteracts bitterness. I don't think that's true -- in fact, acid, bitter, and general tannin flavors usually come together so it's the opposite. I'm pretty sure it's the opposite and some baking soda helps reduce bitterness.","labels":0,"seconds_difference":2619.0,"score_ratio":1.5}
{"post_id":"eieswj","domain":"askculinary_test","upvote_ratio":0.89,"history":"Brand new pizza stone is smoking I've used the same pizza stone for almost 10 years and the patina is starting to wear off on it so I purchased a backup. Like my last one, I bought a Food Network brand pizza stone. When I went to preheat it in the oven, I went to open the door of the oven which was set to about 450 and light white smoke rolled out of the oven. It smelled like a bit of warm dirt which was expected but the vapor from it kind of burned my eyes and nose, almost like what an onion does. So I cooked some first sticks and fries on it and washed it afterward with hot water and a brush (no soap obviously).  So today I used it to make some frozen chicken tenders and tator tots but after I opened the oven when it was preheated at around 450, the smoke rolled out again and this time it really burned my eyes and nose. We had to open the windows to let it out and the whole house still kind of smells like it.  I've looked everywhere as to what this smoke is and why my first one never had these troubles but only found threads where people rubbed oil all over the stone like dummies.  Any ideas?","c_root_id_A":"fcpzav9","c_root_id_B":"fcq120k","created_at_utc_A":1577875375,"created_at_utc_B":1577876442,"score_A":2,"score_B":21,"human_ref_A":"Water","human_ref_B":"Stone bake ware and cast iron are usually shipped with a light coating of food grade oil or wax.  Once you burn off said coating, the smoke should stop.  Instructions are normally included with times\/ temps to take care of this problem.    Even without instructions the coating is food grade and edible but this doesn't mean it tastes very good.","labels":0,"seconds_difference":1067.0,"score_ratio":10.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4nz4ic","c_root_id_B":"i4pepb1","created_at_utc_A":1649913745,"created_at_utc_B":1649947124,"score_A":152,"score_B":255,"human_ref_A":"I've wondered about this too, and come to the conclusion than other than something descriptive like \"brown sugar drop cookie\" there isn't a name for it. The basic dough of a chocolate chip cookie seems to be unique to that cookie. Most recipes i see resort to calling it some variation on \"chipless chocolate chip cookie.\"      Edit: forgot the rest of your question. Yes, I've tried it - the first time was on accident because I asked my daughter (who does 99% of the baking in this house) \"do we have chocolate chips\" and when she said yes, started making cookies without checking. We didn't have any. The cookies were still really good. Really good. I might go make some right now at 1:30am, in fact.","human_ref_B":"Toll-free cookies.","labels":0,"seconds_difference":33379.0,"score_ratio":1.6776315789}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pepb1","c_root_id_B":"i4o6eo9","created_at_utc_A":1649947124,"created_at_utc_B":1649919161,"score_A":255,"score_B":77,"human_ref_A":"Toll-free cookies.","human_ref_B":"My mom made these for me because I like the cookie part. They're blondie cookies.","labels":1,"seconds_difference":27963.0,"score_ratio":3.3116883117}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o7abp","c_root_id_B":"i4pepb1","created_at_utc_A":1649919865,"created_at_utc_B":1649947124,"score_A":20,"score_B":255,"human_ref_A":"Butter drop cookies?","human_ref_B":"Toll-free cookies.","labels":0,"seconds_difference":27259.0,"score_ratio":12.75}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pepb1","c_root_id_B":"i4o9f1s","created_at_utc_A":1649947124,"created_at_utc_B":1649921629,"score_A":255,"score_B":16,"human_ref_A":"Toll-free cookies.","human_ref_B":"I make these ALL THE TIME! In my head they're just sugar cookies, but superior in every way.","labels":1,"seconds_difference":25495.0,"score_ratio":15.9375}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pepb1","c_root_id_B":"i4omy43","created_at_utc_A":1649947124,"created_at_utc_B":1649932789,"score_A":255,"score_B":12,"human_ref_A":"Toll-free cookies.","human_ref_B":"They are called brown sugar cookies :)","labels":1,"seconds_difference":14335.0,"score_ratio":21.25}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pepb1","c_root_id_B":"i4o1i8t","created_at_utc_A":1649947124,"created_at_utc_B":1649915413,"score_A":255,"score_B":10,"human_ref_A":"Toll-free cookies.","human_ref_B":"My mom puts vanilla pudding in her choc chip dough so I guess without the chips it's a pudding cookie?   Try putting chocolate pudding mix into your choc chip recipe sometime. Life changer.","labels":1,"seconds_difference":31711.0,"score_ratio":25.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pepb1","c_root_id_B":"i4oahc0","created_at_utc_A":1649947124,"created_at_utc_B":1649922531,"score_A":255,"score_B":10,"human_ref_A":"Toll-free cookies.","human_ref_B":"They are just Cookies.","labels":1,"seconds_difference":24593.0,"score_ratio":25.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1m6z","c_root_id_B":"i4pepb1","created_at_utc_A":1649915494,"created_at_utc_B":1649947124,"score_A":4,"score_B":255,"human_ref_A":"Hmm, I guess they'd be a less sweet sugar cookie, since you'd decrease the sugar to accommodate the chocolate.","human_ref_B":"Toll-free cookies.","labels":0,"seconds_difference":31630.0,"score_ratio":63.75}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pepb1","c_root_id_B":"i4o1ro7","created_at_utc_A":1649947124,"created_at_utc_B":1649915607,"score_A":255,"score_B":2,"human_ref_A":"Toll-free cookies.","human_ref_B":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","labels":1,"seconds_difference":31517.0,"score_ratio":127.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pepb1","c_root_id_B":"i4p677t","created_at_utc_A":1649947124,"created_at_utc_B":1649943500,"score_A":255,"score_B":2,"human_ref_A":"Toll-free cookies.","human_ref_B":"Depends if you're adding cocoa to the dough to make it chocolatey? Or if it's got vanilla in it? Or plain?","labels":1,"seconds_difference":3624.0,"score_ratio":127.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o6eo9","c_root_id_B":"i4o1i8t","created_at_utc_A":1649919161,"created_at_utc_B":1649915413,"score_A":77,"score_B":10,"human_ref_A":"My mom made these for me because I like the cookie part. They're blondie cookies.","human_ref_B":"My mom puts vanilla pudding in her choc chip dough so I guess without the chips it's a pudding cookie?   Try putting chocolate pudding mix into your choc chip recipe sometime. Life changer.","labels":1,"seconds_difference":3748.0,"score_ratio":7.7}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1m6z","c_root_id_B":"i4o6eo9","created_at_utc_A":1649915494,"created_at_utc_B":1649919161,"score_A":4,"score_B":77,"human_ref_A":"Hmm, I guess they'd be a less sweet sugar cookie, since you'd decrease the sugar to accommodate the chocolate.","human_ref_B":"My mom made these for me because I like the cookie part. They're blondie cookies.","labels":0,"seconds_difference":3667.0,"score_ratio":19.25}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o6eo9","c_root_id_B":"i4o1ro7","created_at_utc_A":1649919161,"created_at_utc_B":1649915607,"score_A":77,"score_B":2,"human_ref_A":"My mom made these for me because I like the cookie part. They're blondie cookies.","human_ref_B":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","labels":1,"seconds_difference":3554.0,"score_ratio":38.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o7abp","c_root_id_B":"i4o1i8t","created_at_utc_A":1649919865,"created_at_utc_B":1649915413,"score_A":20,"score_B":10,"human_ref_A":"Butter drop cookies?","human_ref_B":"My mom puts vanilla pudding in her choc chip dough so I guess without the chips it's a pudding cookie?   Try putting chocolate pudding mix into your choc chip recipe sometime. Life changer.","labels":1,"seconds_difference":4452.0,"score_ratio":2.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o7abp","c_root_id_B":"i4o1m6z","created_at_utc_A":1649919865,"created_at_utc_B":1649915494,"score_A":20,"score_B":4,"human_ref_A":"Butter drop cookies?","human_ref_B":"Hmm, I guess they'd be a less sweet sugar cookie, since you'd decrease the sugar to accommodate the chocolate.","labels":1,"seconds_difference":4371.0,"score_ratio":5.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1ro7","c_root_id_B":"i4o7abp","created_at_utc_A":1649915607,"created_at_utc_B":1649919865,"score_A":2,"score_B":20,"human_ref_A":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","human_ref_B":"Butter drop cookies?","labels":0,"seconds_difference":4258.0,"score_ratio":10.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1i8t","c_root_id_B":"i4o9f1s","created_at_utc_A":1649915413,"created_at_utc_B":1649921629,"score_A":10,"score_B":16,"human_ref_A":"My mom puts vanilla pudding in her choc chip dough so I guess without the chips it's a pudding cookie?   Try putting chocolate pudding mix into your choc chip recipe sometime. Life changer.","human_ref_B":"I make these ALL THE TIME! In my head they're just sugar cookies, but superior in every way.","labels":0,"seconds_difference":6216.0,"score_ratio":1.6}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o9f1s","c_root_id_B":"i4o1m6z","created_at_utc_A":1649921629,"created_at_utc_B":1649915494,"score_A":16,"score_B":4,"human_ref_A":"I make these ALL THE TIME! In my head they're just sugar cookies, but superior in every way.","human_ref_B":"Hmm, I guess they'd be a less sweet sugar cookie, since you'd decrease the sugar to accommodate the chocolate.","labels":1,"seconds_difference":6135.0,"score_ratio":4.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1ro7","c_root_id_B":"i4o9f1s","created_at_utc_A":1649915607,"created_at_utc_B":1649921629,"score_A":2,"score_B":16,"human_ref_A":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","human_ref_B":"I make these ALL THE TIME! In my head they're just sugar cookies, but superior in every way.","labels":0,"seconds_difference":6022.0,"score_ratio":8.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4omy43","c_root_id_B":"i4o1i8t","created_at_utc_A":1649932789,"created_at_utc_B":1649915413,"score_A":12,"score_B":10,"human_ref_A":"They are called brown sugar cookies :)","human_ref_B":"My mom puts vanilla pudding in her choc chip dough so I guess without the chips it's a pudding cookie?   Try putting chocolate pudding mix into your choc chip recipe sometime. Life changer.","labels":1,"seconds_difference":17376.0,"score_ratio":1.2}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4omy43","c_root_id_B":"i4oahc0","created_at_utc_A":1649932789,"created_at_utc_B":1649922531,"score_A":12,"score_B":10,"human_ref_A":"They are called brown sugar cookies :)","human_ref_B":"They are just Cookies.","labels":1,"seconds_difference":10258.0,"score_ratio":1.2}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1m6z","c_root_id_B":"i4omy43","created_at_utc_A":1649915494,"created_at_utc_B":1649932789,"score_A":4,"score_B":12,"human_ref_A":"Hmm, I guess they'd be a less sweet sugar cookie, since you'd decrease the sugar to accommodate the chocolate.","human_ref_B":"They are called brown sugar cookies :)","labels":0,"seconds_difference":17295.0,"score_ratio":3.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1ro7","c_root_id_B":"i4omy43","created_at_utc_A":1649915607,"created_at_utc_B":1649932789,"score_A":2,"score_B":12,"human_ref_A":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","human_ref_B":"They are called brown sugar cookies :)","labels":0,"seconds_difference":17182.0,"score_ratio":6.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pl1tw","c_root_id_B":"i4o1i8t","created_at_utc_A":1649949636,"created_at_utc_B":1649915413,"score_A":12,"score_B":10,"human_ref_A":"https:\/\/www.nytimes.com\/2018\/03\/21\/obituaries\/overlooked-ruth-wakefield.amp.html  Ruth Wakefield invented the chocolate chip cookie, and apparently it's a variation of the butter drop do icebox cookie, which she changed to include chocolate bits.","human_ref_B":"My mom puts vanilla pudding in her choc chip dough so I guess without the chips it's a pudding cookie?   Try putting chocolate pudding mix into your choc chip recipe sometime. Life changer.","labels":1,"seconds_difference":34223.0,"score_ratio":1.2}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pl1tw","c_root_id_B":"i4oahc0","created_at_utc_A":1649949636,"created_at_utc_B":1649922531,"score_A":12,"score_B":10,"human_ref_A":"https:\/\/www.nytimes.com\/2018\/03\/21\/obituaries\/overlooked-ruth-wakefield.amp.html  Ruth Wakefield invented the chocolate chip cookie, and apparently it's a variation of the butter drop do icebox cookie, which she changed to include chocolate bits.","human_ref_B":"They are just Cookies.","labels":1,"seconds_difference":27105.0,"score_ratio":1.2}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pl1tw","c_root_id_B":"i4pjjt3","created_at_utc_A":1649949636,"created_at_utc_B":1649949047,"score_A":12,"score_B":6,"human_ref_A":"https:\/\/www.nytimes.com\/2018\/03\/21\/obituaries\/overlooked-ruth-wakefield.amp.html  Ruth Wakefield invented the chocolate chip cookie, and apparently it's a variation of the butter drop do icebox cookie, which she changed to include chocolate bits.","human_ref_B":"Brown sugar cookies","labels":1,"seconds_difference":589.0,"score_ratio":2.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1m6z","c_root_id_B":"i4pl1tw","created_at_utc_A":1649915494,"created_at_utc_B":1649949636,"score_A":4,"score_B":12,"human_ref_A":"Hmm, I guess they'd be a less sweet sugar cookie, since you'd decrease the sugar to accommodate the chocolate.","human_ref_B":"https:\/\/www.nytimes.com\/2018\/03\/21\/obituaries\/overlooked-ruth-wakefield.amp.html  Ruth Wakefield invented the chocolate chip cookie, and apparently it's a variation of the butter drop do icebox cookie, which she changed to include chocolate bits.","labels":0,"seconds_difference":34142.0,"score_ratio":3.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pk4po","c_root_id_B":"i4pl1tw","created_at_utc_A":1649949275,"created_at_utc_B":1649949636,"score_A":3,"score_B":12,"human_ref_A":"My mother-in-law loves these.  We call them Chocolate-Chipless Cookies.   Begrudgingly, I will admit that they are pretty tasty.","human_ref_B":"https:\/\/www.nytimes.com\/2018\/03\/21\/obituaries\/overlooked-ruth-wakefield.amp.html  Ruth Wakefield invented the chocolate chip cookie, and apparently it's a variation of the butter drop do icebox cookie, which she changed to include chocolate bits.","labels":0,"seconds_difference":361.0,"score_ratio":4.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1ro7","c_root_id_B":"i4pl1tw","created_at_utc_A":1649915607,"created_at_utc_B":1649949636,"score_A":2,"score_B":12,"human_ref_A":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","human_ref_B":"https:\/\/www.nytimes.com\/2018\/03\/21\/obituaries\/overlooked-ruth-wakefield.amp.html  Ruth Wakefield invented the chocolate chip cookie, and apparently it's a variation of the butter drop do icebox cookie, which she changed to include chocolate bits.","labels":0,"seconds_difference":34029.0,"score_ratio":6.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4p677t","c_root_id_B":"i4pl1tw","created_at_utc_A":1649943500,"created_at_utc_B":1649949636,"score_A":2,"score_B":12,"human_ref_A":"Depends if you're adding cocoa to the dough to make it chocolatey? Or if it's got vanilla in it? Or plain?","human_ref_B":"https:\/\/www.nytimes.com\/2018\/03\/21\/obituaries\/overlooked-ruth-wakefield.amp.html  Ruth Wakefield invented the chocolate chip cookie, and apparently it's a variation of the butter drop do icebox cookie, which she changed to include chocolate bits.","labels":0,"seconds_difference":6136.0,"score_ratio":6.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4oahc0","c_root_id_B":"i4o1m6z","created_at_utc_A":1649922531,"created_at_utc_B":1649915494,"score_A":10,"score_B":4,"human_ref_A":"They are just Cookies.","human_ref_B":"Hmm, I guess they'd be a less sweet sugar cookie, since you'd decrease the sugar to accommodate the chocolate.","labels":1,"seconds_difference":7037.0,"score_ratio":2.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1ro7","c_root_id_B":"i4oahc0","created_at_utc_A":1649915607,"created_at_utc_B":1649922531,"score_A":2,"score_B":10,"human_ref_A":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","human_ref_B":"They are just Cookies.","labels":0,"seconds_difference":6924.0,"score_ratio":5.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pjjt3","c_root_id_B":"i4o1m6z","created_at_utc_A":1649949047,"created_at_utc_B":1649915494,"score_A":6,"score_B":4,"human_ref_A":"Brown sugar cookies","human_ref_B":"Hmm, I guess they'd be a less sweet sugar cookie, since you'd decrease the sugar to accommodate the chocolate.","labels":1,"seconds_difference":33553.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1ro7","c_root_id_B":"i4pjjt3","created_at_utc_A":1649915607,"created_at_utc_B":1649949047,"score_A":2,"score_B":6,"human_ref_A":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","human_ref_B":"Brown sugar cookies","labels":0,"seconds_difference":33440.0,"score_ratio":3.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4p677t","c_root_id_B":"i4pjjt3","created_at_utc_A":1649943500,"created_at_utc_B":1649949047,"score_A":2,"score_B":6,"human_ref_A":"Depends if you're adding cocoa to the dough to make it chocolatey? Or if it's got vanilla in it? Or plain?","human_ref_B":"Brown sugar cookies","labels":0,"seconds_difference":5547.0,"score_ratio":3.0}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4q4gur","c_root_id_B":"i4o1m6z","created_at_utc_A":1649957214,"created_at_utc_B":1649915494,"score_A":5,"score_B":4,"human_ref_A":"~~chocolate chip~~ cookies","human_ref_B":"Hmm, I guess they'd be a less sweet sugar cookie, since you'd decrease the sugar to accommodate the chocolate.","labels":1,"seconds_difference":41720.0,"score_ratio":1.25}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pk4po","c_root_id_B":"i4q4gur","created_at_utc_A":1649949275,"created_at_utc_B":1649957214,"score_A":3,"score_B":5,"human_ref_A":"My mother-in-law loves these.  We call them Chocolate-Chipless Cookies.   Begrudgingly, I will admit that they are pretty tasty.","human_ref_B":"~~chocolate chip~~ cookies","labels":0,"seconds_difference":7939.0,"score_ratio":1.6666666667}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4q4gur","c_root_id_B":"i4plnrk","created_at_utc_A":1649957214,"created_at_utc_B":1649949874,"score_A":5,"score_B":3,"human_ref_A":"~~chocolate chip~~ cookies","human_ref_B":"Sad cookies not living to their full potential...","labels":1,"seconds_difference":7340.0,"score_ratio":1.6666666667}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4q4gur","c_root_id_B":"i4pvi9u","created_at_utc_A":1649957214,"created_at_utc_B":1649953682,"score_A":5,"score_B":3,"human_ref_A":"~~chocolate chip~~ cookies","human_ref_B":"Brown sugar cookies is what I call them. Sometimes actually prefer them sans chocolate chips","labels":1,"seconds_difference":3532.0,"score_ratio":1.6666666667}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1ro7","c_root_id_B":"i4q4gur","created_at_utc_A":1649915607,"created_at_utc_B":1649957214,"score_A":2,"score_B":5,"human_ref_A":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","human_ref_B":"~~chocolate chip~~ cookies","labels":0,"seconds_difference":41607.0,"score_ratio":2.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4q4gur","c_root_id_B":"i4p677t","created_at_utc_A":1649957214,"created_at_utc_B":1649943500,"score_A":5,"score_B":2,"human_ref_A":"~~chocolate chip~~ cookies","human_ref_B":"Depends if you're adding cocoa to the dough to make it chocolatey? Or if it's got vanilla in it? Or plain?","labels":1,"seconds_difference":13714.0,"score_ratio":2.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4q4gur","c_root_id_B":"i4pv79m","created_at_utc_A":1649957214,"created_at_utc_B":1649953566,"score_A":5,"score_B":2,"human_ref_A":"~~chocolate chip~~ cookies","human_ref_B":"Brown sugar cookies.","labels":1,"seconds_difference":3648.0,"score_ratio":2.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4q4gur","c_root_id_B":"i4pvr0p","created_at_utc_A":1649957214,"created_at_utc_B":1649953775,"score_A":5,"score_B":2,"human_ref_A":"~~chocolate chip~~ cookies","human_ref_B":"I'd say a brown sugar cookie.","labels":1,"seconds_difference":3439.0,"score_ratio":2.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1ro7","c_root_id_B":"i4pk4po","created_at_utc_A":1649915607,"created_at_utc_B":1649949275,"score_A":2,"score_B":3,"human_ref_A":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","human_ref_B":"My mother-in-law loves these.  We call them Chocolate-Chipless Cookies.   Begrudgingly, I will admit that they are pretty tasty.","labels":0,"seconds_difference":33668.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4p677t","c_root_id_B":"i4pk4po","created_at_utc_A":1649943500,"created_at_utc_B":1649949275,"score_A":2,"score_B":3,"human_ref_A":"Depends if you're adding cocoa to the dough to make it chocolatey? Or if it's got vanilla in it? Or plain?","human_ref_B":"My mother-in-law loves these.  We call them Chocolate-Chipless Cookies.   Begrudgingly, I will admit that they are pretty tasty.","labels":0,"seconds_difference":5775.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1ro7","c_root_id_B":"i4plnrk","created_at_utc_A":1649915607,"created_at_utc_B":1649949874,"score_A":2,"score_B":3,"human_ref_A":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","human_ref_B":"Sad cookies not living to their full potential...","labels":0,"seconds_difference":34267.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4plnrk","c_root_id_B":"i4p677t","created_at_utc_A":1649949874,"created_at_utc_B":1649943500,"score_A":3,"score_B":2,"human_ref_A":"Sad cookies not living to their full potential...","human_ref_B":"Depends if you're adding cocoa to the dough to make it chocolatey? Or if it's got vanilla in it? Or plain?","labels":1,"seconds_difference":6374.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pvi9u","c_root_id_B":"i4o1ro7","created_at_utc_A":1649953682,"created_at_utc_B":1649915607,"score_A":3,"score_B":2,"human_ref_A":"Brown sugar cookies is what I call them. Sometimes actually prefer them sans chocolate chips","human_ref_B":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","labels":1,"seconds_difference":38075.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pvi9u","c_root_id_B":"i4p677t","created_at_utc_A":1649953682,"created_at_utc_B":1649943500,"score_A":3,"score_B":2,"human_ref_A":"Brown sugar cookies is what I call them. Sometimes actually prefer them sans chocolate chips","human_ref_B":"Depends if you're adding cocoa to the dough to make it chocolatey? Or if it's got vanilla in it? Or plain?","labels":1,"seconds_difference":10182.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pv79m","c_root_id_B":"i4pvi9u","created_at_utc_A":1649953566,"created_at_utc_B":1649953682,"score_A":2,"score_B":3,"human_ref_A":"Brown sugar cookies.","human_ref_B":"Brown sugar cookies is what I call them. Sometimes actually prefer them sans chocolate chips","labels":0,"seconds_difference":116.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4q8j8z","c_root_id_B":"i4o1ro7","created_at_utc_A":1649958797,"created_at_utc_B":1649915607,"score_A":3,"score_B":2,"human_ref_A":"I've done this after finding out that my kids ate all the chips I'd planned on using, lol. Ended up turning them into a rather nice sort of \"salted caramel\" cookie that I drizzled a little allspice \/ salt \/ sugar combo on. (3 parts sugar to 1 part salt and just a few pinches of allspice.)","human_ref_B":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","labels":1,"seconds_difference":43190.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4p677t","c_root_id_B":"i4q8j8z","created_at_utc_A":1649943500,"created_at_utc_B":1649958797,"score_A":2,"score_B":3,"human_ref_A":"Depends if you're adding cocoa to the dough to make it chocolatey? Or if it's got vanilla in it? Or plain?","human_ref_B":"I've done this after finding out that my kids ate all the chips I'd planned on using, lol. Ended up turning them into a rather nice sort of \"salted caramel\" cookie that I drizzled a little allspice \/ salt \/ sugar combo on. (3 parts sugar to 1 part salt and just a few pinches of allspice.)","labels":0,"seconds_difference":15297.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pv79m","c_root_id_B":"i4q8j8z","created_at_utc_A":1649953566,"created_at_utc_B":1649958797,"score_A":2,"score_B":3,"human_ref_A":"Brown sugar cookies.","human_ref_B":"I've done this after finding out that my kids ate all the chips I'd planned on using, lol. Ended up turning them into a rather nice sort of \"salted caramel\" cookie that I drizzled a little allspice \/ salt \/ sugar combo on. (3 parts sugar to 1 part salt and just a few pinches of allspice.)","labels":0,"seconds_difference":5231.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pvr0p","c_root_id_B":"i4q8j8z","created_at_utc_A":1649953775,"created_at_utc_B":1649958797,"score_A":2,"score_B":3,"human_ref_A":"I'd say a brown sugar cookie.","human_ref_B":"I've done this after finding out that my kids ate all the chips I'd planned on using, lol. Ended up turning them into a rather nice sort of \"salted caramel\" cookie that I drizzled a little allspice \/ salt \/ sugar combo on. (3 parts sugar to 1 part salt and just a few pinches of allspice.)","labels":0,"seconds_difference":5022.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4q7yhd","c_root_id_B":"i4q8j8z","created_at_utc_A":1649958572,"created_at_utc_B":1649958797,"score_A":2,"score_B":3,"human_ref_A":"* \"Forgot the Chocolate Chips\" at the Grocery store Cookie.","human_ref_B":"I've done this after finding out that my kids ate all the chips I'd planned on using, lol. Ended up turning them into a rather nice sort of \"salted caramel\" cookie that I drizzled a little allspice \/ salt \/ sugar combo on. (3 parts sugar to 1 part salt and just a few pinches of allspice.)","labels":0,"seconds_difference":225.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4o1ro7","c_root_id_B":"i4rw8u6","created_at_utc_A":1649915607,"created_at_utc_B":1649983931,"score_A":2,"score_B":3,"human_ref_A":"Just a basic flour\/egg\/butter\/sugar\/baking powder cookie dough.","human_ref_B":"Christina Tosi had this recipe for Bake Club and calls them \"Chipless Wonders.\" \ud83d\ude0b","labels":0,"seconds_difference":68324.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4p677t","c_root_id_B":"i4rw8u6","created_at_utc_A":1649943500,"created_at_utc_B":1649983931,"score_A":2,"score_B":3,"human_ref_A":"Depends if you're adding cocoa to the dough to make it chocolatey? Or if it's got vanilla in it? Or plain?","human_ref_B":"Christina Tosi had this recipe for Bake Club and calls them \"Chipless Wonders.\" \ud83d\ude0b","labels":0,"seconds_difference":40431.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4rw8u6","c_root_id_B":"i4pv79m","created_at_utc_A":1649983931,"created_at_utc_B":1649953566,"score_A":3,"score_B":2,"human_ref_A":"Christina Tosi had this recipe for Bake Club and calls them \"Chipless Wonders.\" \ud83d\ude0b","human_ref_B":"Brown sugar cookies.","labels":1,"seconds_difference":30365.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4pvr0p","c_root_id_B":"i4rw8u6","created_at_utc_A":1649953775,"created_at_utc_B":1649983931,"score_A":2,"score_B":3,"human_ref_A":"I'd say a brown sugar cookie.","human_ref_B":"Christina Tosi had this recipe for Bake Club and calls them \"Chipless Wonders.\" \ud83d\ude0b","labels":0,"seconds_difference":30156.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4rw8u6","c_root_id_B":"i4q7yhd","created_at_utc_A":1649983931,"created_at_utc_B":1649958572,"score_A":3,"score_B":2,"human_ref_A":"Christina Tosi had this recipe for Bake Club and calls them \"Chipless Wonders.\" \ud83d\ude0b","human_ref_B":"* \"Forgot the Chocolate Chips\" at the Grocery store Cookie.","labels":1,"seconds_difference":25359.0,"score_ratio":1.5}
{"post_id":"u39rqk","domain":"askculinary_test","upvote_ratio":0.89,"history":"What kind of cookies are chocolate chip cookies... without the chocolate chips? If you follow a chocolate chip cookie recipe and leave out the chips, what kind of cookie would that be? Would it come out ok? Anyone ever try this?","c_root_id_A":"i4rw8u6","c_root_id_B":"i4r9ggh","created_at_utc_A":1649983931,"created_at_utc_B":1649973678,"score_A":3,"score_B":2,"human_ref_A":"Christina Tosi had this recipe for Bake Club and calls them \"Chipless Wonders.\" \ud83d\ude0b","human_ref_B":"My fianc\u00e9 loves this!! Every time I make chocolate chip cookies I take some chip-less dough out for her!!! It\u2019s pretty good, similar to a sugar cookie with brown sugar added in.","labels":1,"seconds_difference":10253.0,"score_ratio":1.5}
{"post_id":"xbr7mb","domain":"askculinary_test","upvote_ratio":0.93,"history":"Where can I find seaweed for seaweed salad! This isn\u2019t a generic \u201cwhere to find\u201d posts, I have scoured everywhere I can to find this ingredient:  Seaweed salad is the dish that\u2019s often offered at Japanese\/Korean restaurants and it\u2019s crunchy and noodle like with a sweet sesame and soy sauce. I\u2019m addicted, however I have searched far and wide over the internet and I have found no information as to what kind of seaweed is used. I see similar thread like seaweed stems but they look too thick and are darker in color. I may be willing to buy the pre-made versions online but I\u2019m sure homemade would be cheaper. I do know for certain that it is not Japanese wakame or kombu even though it is often called by the misnomer \u201cwakame salad\u201d  Pic of the salad","c_root_id_A":"io1fk1n","c_root_id_B":"io1c7v7","created_at_utc_A":1662929861,"created_at_utc_B":1662928647,"score_A":111,"score_B":11,"human_ref_A":"Dried wakame. Then add sesame oil, soy, mirin, rice vinegar 2:2:1:1  If you buy it frozen it's usually pre seasoned.  Any asian store will usually have it.","human_ref_B":"You could buy the frozen seaweed salat in a Asian supermarket. I have also never been able to replicate that salat.","labels":1,"seconds_difference":1214.0,"score_ratio":10.0909090909}
{"post_id":"xbr7mb","domain":"askculinary_test","upvote_ratio":0.93,"history":"Where can I find seaweed for seaweed salad! This isn\u2019t a generic \u201cwhere to find\u201d posts, I have scoured everywhere I can to find this ingredient:  Seaweed salad is the dish that\u2019s often offered at Japanese\/Korean restaurants and it\u2019s crunchy and noodle like with a sweet sesame and soy sauce. I\u2019m addicted, however I have searched far and wide over the internet and I have found no information as to what kind of seaweed is used. I see similar thread like seaweed stems but they look too thick and are darker in color. I may be willing to buy the pre-made versions online but I\u2019m sure homemade would be cheaper. I do know for certain that it is not Japanese wakame or kombu even though it is often called by the misnomer \u201cwakame salad\u201d  Pic of the salad","c_root_id_A":"io1fk1n","c_root_id_B":"io11ycv","created_at_utc_A":1662929861,"created_at_utc_B":1662925015,"score_A":111,"score_B":9,"human_ref_A":"Dried wakame. Then add sesame oil, soy, mirin, rice vinegar 2:2:1:1  If you buy it frozen it's usually pre seasoned.  Any asian store will usually have it.","human_ref_B":"Where are you located?","labels":1,"seconds_difference":4846.0,"score_ratio":12.3333333333}
{"post_id":"xbr7mb","domain":"askculinary_test","upvote_ratio":0.93,"history":"Where can I find seaweed for seaweed salad! This isn\u2019t a generic \u201cwhere to find\u201d posts, I have scoured everywhere I can to find this ingredient:  Seaweed salad is the dish that\u2019s often offered at Japanese\/Korean restaurants and it\u2019s crunchy and noodle like with a sweet sesame and soy sauce. I\u2019m addicted, however I have searched far and wide over the internet and I have found no information as to what kind of seaweed is used. I see similar thread like seaweed stems but they look too thick and are darker in color. I may be willing to buy the pre-made versions online but I\u2019m sure homemade would be cheaper. I do know for certain that it is not Japanese wakame or kombu even though it is often called by the misnomer \u201cwakame salad\u201d  Pic of the salad","c_root_id_A":"io20asr","c_root_id_B":"io1c7v7","created_at_utc_A":1662938197,"created_at_utc_B":1662928647,"score_A":13,"score_B":11,"human_ref_A":"Dear whoever reads this, please don't put HFCS into my seaweed salad. Thank you!","human_ref_B":"You could buy the frozen seaweed salat in a Asian supermarket. I have also never been able to replicate that salat.","labels":1,"seconds_difference":9550.0,"score_ratio":1.1818181818}
{"post_id":"xbr7mb","domain":"askculinary_test","upvote_ratio":0.93,"history":"Where can I find seaweed for seaweed salad! This isn\u2019t a generic \u201cwhere to find\u201d posts, I have scoured everywhere I can to find this ingredient:  Seaweed salad is the dish that\u2019s often offered at Japanese\/Korean restaurants and it\u2019s crunchy and noodle like with a sweet sesame and soy sauce. I\u2019m addicted, however I have searched far and wide over the internet and I have found no information as to what kind of seaweed is used. I see similar thread like seaweed stems but they look too thick and are darker in color. I may be willing to buy the pre-made versions online but I\u2019m sure homemade would be cheaper. I do know for certain that it is not Japanese wakame or kombu even though it is often called by the misnomer \u201cwakame salad\u201d  Pic of the salad","c_root_id_A":"io11ycv","c_root_id_B":"io20asr","created_at_utc_A":1662925015,"created_at_utc_B":1662938197,"score_A":9,"score_B":13,"human_ref_A":"Where are you located?","human_ref_B":"Dear whoever reads this, please don't put HFCS into my seaweed salad. Thank you!","labels":0,"seconds_difference":13182.0,"score_ratio":1.4444444444}
{"post_id":"xbr7mb","domain":"askculinary_test","upvote_ratio":0.93,"history":"Where can I find seaweed for seaweed salad! This isn\u2019t a generic \u201cwhere to find\u201d posts, I have scoured everywhere I can to find this ingredient:  Seaweed salad is the dish that\u2019s often offered at Japanese\/Korean restaurants and it\u2019s crunchy and noodle like with a sweet sesame and soy sauce. I\u2019m addicted, however I have searched far and wide over the internet and I have found no information as to what kind of seaweed is used. I see similar thread like seaweed stems but they look too thick and are darker in color. I may be willing to buy the pre-made versions online but I\u2019m sure homemade would be cheaper. I do know for certain that it is not Japanese wakame or kombu even though it is often called by the misnomer \u201cwakame salad\u201d  Pic of the salad","c_root_id_A":"io1c7v7","c_root_id_B":"io11ycv","created_at_utc_A":1662928647,"created_at_utc_B":1662925015,"score_A":11,"score_B":9,"human_ref_A":"You could buy the frozen seaweed salat in a Asian supermarket. I have also never been able to replicate that salat.","human_ref_B":"Where are you located?","labels":1,"seconds_difference":3632.0,"score_ratio":1.2222222222}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c62vptq","c_root_id_B":"c62wzum","created_at_utc_A":1346695156,"created_at_utc_B":1346700379,"score_A":10,"score_B":11,"human_ref_A":"Creme Fraiche","human_ref_B":"If it's fresh make real butter. Tastes nothing like what you get from a store. Even if you don't like the resulting butter (most folks I know don't like it) it's an eye opener.","labels":0,"seconds_difference":5223.0,"score_ratio":1.1}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c62wzum","c_root_id_B":"c62vt6d","created_at_utc_A":1346700379,"created_at_utc_B":1346695530,"score_A":11,"score_B":9,"human_ref_A":"If it's fresh make real butter. Tastes nothing like what you get from a store. Even if you don't like the resulting butter (most folks I know don't like it) it's an eye opener.","human_ref_B":"Alfredo sauce.","labels":1,"seconds_difference":4849.0,"score_ratio":1.2222222222}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c62wzum","c_root_id_B":"c62w4py","created_at_utc_A":1346700379,"created_at_utc_B":1346696845,"score_A":11,"score_B":6,"human_ref_A":"If it's fresh make real butter. Tastes nothing like what you get from a store. Even if you don't like the resulting butter (most folks I know don't like it) it's an eye opener.","human_ref_B":"Whip it with a whisk and some sugar and put it on fruit for a tasty snack.","labels":1,"seconds_difference":3534.0,"score_ratio":1.8333333333}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c62y2e1","c_root_id_B":"c62y597","created_at_utc_A":1346704860,"created_at_utc_B":1346705198,"score_A":2,"score_B":6,"human_ref_A":"Whipped cream!","human_ref_B":"When I worked at Starbucks, I'd mix heavy cream with an equal part of espresso over ice and add a dash of hazelnut syrup. That's a drink.  Did you see the poster who said \"Make ice cream\"? He's right.","labels":0,"seconds_difference":338.0,"score_ratio":3.0}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c62yr4q","c_root_id_B":"c62y2e1","created_at_utc_A":1346707765,"created_at_utc_B":1346704860,"score_A":3,"score_B":2,"human_ref_A":"Drink.","human_ref_B":"Whipped cream!","labels":1,"seconds_difference":2905.0,"score_ratio":1.5}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c62yr4q","c_root_id_B":"c62y618","created_at_utc_A":1346707765,"created_at_utc_B":1346705286,"score_A":3,"score_B":2,"human_ref_A":"Drink.","human_ref_B":"Lobster Newberg","labels":1,"seconds_difference":2479.0,"score_ratio":1.5}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c62yr4q","c_root_id_B":"c62y9yf","created_at_utc_A":1346707765,"created_at_utc_B":1346705747,"score_A":3,"score_B":2,"human_ref_A":"Drink.","human_ref_B":"Throw some broccoli &, carrots into 2 cups of it with a pinch of S&P, and reduce it down to cup.   Pour it over a pan seared chicken breast or toss it in some pasta.","labels":1,"seconds_difference":2018.0,"score_ratio":1.5}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c62y2e1","c_root_id_B":"c62zch1","created_at_utc_A":1346704860,"created_at_utc_B":1346710238,"score_A":2,"score_B":3,"human_ref_A":"Whipped cream!","human_ref_B":"Bisque!","labels":0,"seconds_difference":5378.0,"score_ratio":1.5}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c62zch1","c_root_id_B":"c62y618","created_at_utc_A":1346710238,"created_at_utc_B":1346705286,"score_A":3,"score_B":2,"human_ref_A":"Bisque!","human_ref_B":"Lobster Newberg","labels":1,"seconds_difference":4952.0,"score_ratio":1.5}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c62y9yf","c_root_id_B":"c62zch1","created_at_utc_A":1346705747,"created_at_utc_B":1346710238,"score_A":2,"score_B":3,"human_ref_A":"Throw some broccoli &, carrots into 2 cups of it with a pinch of S&P, and reduce it down to cup.   Pour it over a pan seared chicken breast or toss it in some pasta.","human_ref_B":"Bisque!","labels":0,"seconds_difference":4491.0,"score_ratio":1.5}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c62zch1","c_root_id_B":"c62z6ty","created_at_utc_A":1346710238,"created_at_utc_B":1346709587,"score_A":3,"score_B":2,"human_ref_A":"Bisque!","human_ref_B":"coffee!","labels":1,"seconds_difference":651.0,"score_ratio":1.5}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c62y2e1","c_root_id_B":"c630z86","created_at_utc_A":1346704860,"created_at_utc_B":1346717053,"score_A":2,"score_B":3,"human_ref_A":"Whipped cream!","human_ref_B":"Chug","labels":0,"seconds_difference":12193.0,"score_ratio":1.5}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c630z86","c_root_id_B":"c62y618","created_at_utc_A":1346717053,"created_at_utc_B":1346705286,"score_A":3,"score_B":2,"human_ref_A":"Chug","human_ref_B":"Lobster Newberg","labels":1,"seconds_difference":11767.0,"score_ratio":1.5}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c630z86","c_root_id_B":"c62y9yf","created_at_utc_A":1346717053,"created_at_utc_B":1346705747,"score_A":3,"score_B":2,"human_ref_A":"Chug","human_ref_B":"Throw some broccoli &, carrots into 2 cups of it with a pinch of S&P, and reduce it down to cup.   Pour it over a pan seared chicken breast or toss it in some pasta.","labels":1,"seconds_difference":11306.0,"score_ratio":1.5}
{"post_id":"zaf1r","domain":"askculinary_test","upvote_ratio":1.0,"history":"I have a quart of ultra heavy cream and I have no idea what to do with it.","c_root_id_A":"c630z86","c_root_id_B":"c62z6ty","created_at_utc_A":1346717053,"created_at_utc_B":1346709587,"score_A":3,"score_B":2,"human_ref_A":"Chug","human_ref_B":"coffee!","labels":1,"seconds_difference":7466.0,"score_ratio":1.5}
{"post_id":"7p0foi","domain":"askculinary_test","upvote_ratio":0.81,"history":"Making Thai curry pastes; a question on shrimp paste. I'm in the process of making a few green and red curry pastes, but I'm having an absolute ass of a time sourcing a handful of ingredients.   I'd picked up shrimp paste on the way home from T&T, an Asian supermarket, but it looks like I've grabbed Malaysian belacan instead of a specifically Thai shrimp paste.   Is belacan interchangeable, or at the very least, an acceptable stand in for a conventional thai shrimp paste, or should I get back on the bus?","c_root_id_A":"dsdle1c","c_root_id_B":"dsdr8fj","created_at_utc_A":1515437357,"created_at_utc_B":1515443224,"score_A":3,"score_B":7,"human_ref_A":"Based on this article, I'm going with no.   > Belacan (pronounced buh-LAH-chan) is one of the most important, and by far, the most pungent ingredient in Malaysian cookery. Unlike the oily, garlicky shrimp paste used in Thai curries, belacan is a hardened block of shrimp paste, made from tiny shrimp mixed with salt and fermented.","human_ref_B":"Guessing you're in Vancouver area by the T&T reference - if so, check out 88 Supermarket on Victoria Drive. It's the best place for SE Asian ingredients.","labels":0,"seconds_difference":5867.0,"score_ratio":2.3333333333}
{"post_id":"7p0foi","domain":"askculinary_test","upvote_ratio":0.81,"history":"Making Thai curry pastes; a question on shrimp paste. I'm in the process of making a few green and red curry pastes, but I'm having an absolute ass of a time sourcing a handful of ingredients.   I'd picked up shrimp paste on the way home from T&T, an Asian supermarket, but it looks like I've grabbed Malaysian belacan instead of a specifically Thai shrimp paste.   Is belacan interchangeable, or at the very least, an acceptable stand in for a conventional thai shrimp paste, or should I get back on the bus?","c_root_id_A":"dsdr8fj","c_root_id_B":"dsdr2qy","created_at_utc_A":1515443224,"created_at_utc_B":1515443068,"score_A":7,"score_B":2,"human_ref_A":"Guessing you're in Vancouver area by the T&T reference - if so, check out 88 Supermarket on Victoria Drive. It's the best place for SE Asian ingredients.","human_ref_B":"If you end up not being able to find any, I would go with a vegetarian recipe, like from this book, rather than leaving it out, since you'll have a shrimp paste sized hole in your flavor if you don't go for a paste that's designed to work around zero shrimp.","labels":1,"seconds_difference":156.0,"score_ratio":3.5}
{"post_id":"7p0foi","domain":"askculinary_test","upvote_ratio":0.81,"history":"Making Thai curry pastes; a question on shrimp paste. I'm in the process of making a few green and red curry pastes, but I'm having an absolute ass of a time sourcing a handful of ingredients.   I'd picked up shrimp paste on the way home from T&T, an Asian supermarket, but it looks like I've grabbed Malaysian belacan instead of a specifically Thai shrimp paste.   Is belacan interchangeable, or at the very least, an acceptable stand in for a conventional thai shrimp paste, or should I get back on the bus?","c_root_id_A":"dse0umk","c_root_id_B":"dsdr2qy","created_at_utc_A":1515453264,"created_at_utc_B":1515443068,"score_A":3,"score_B":2,"human_ref_A":"It\u2019s an acceptable substitute. Have seen the block stuff used in plenty of kitchens.   Just cut a bit off the block, wrap in foil and throw in the oven until your whole kitchen stinks. Then add it to the mortar and pestle with your other ingredients.","human_ref_B":"If you end up not being able to find any, I would go with a vegetarian recipe, like from this book, rather than leaving it out, since you'll have a shrimp paste sized hole in your flavor if you don't go for a paste that's designed to work around zero shrimp.","labels":1,"seconds_difference":10196.0,"score_ratio":1.5}
{"post_id":"wyxiks","domain":"askculinary_test","upvote_ratio":0.77,"history":"Does making a cream sauce tangy a good idea? I make this walnut cream sauce for chicken that\u2019s smooth on the palate.  I want to make a variant of it that\u2019s more interesting.  Do you think adding pomegranate molasses or balsamico for some acidity and sweetening it with honey would be wise or would that clash with the cream?","c_root_id_A":"ilzb98m","c_root_id_B":"ilzlqbu","created_at_utc_A":1661590456,"created_at_utc_B":1661598308,"score_A":2,"score_B":56,"human_ref_A":"No reason not to try. It sounds like it could be lovely, as long as the acid doesn't curdle the cream.","human_ref_B":"High heat and long cooking time all increase the odds that acidity will split your sauce, plus acids are more flavorful the less they are cooked. If I were you I would finish your sauce, turn off the heat, then whisk in lemon or a splash of vinegar. Cream is a little better at resisting curdling than milk so that will help. Also, if you want to preserve the color of the sauce, you could use a white balsamic or a good-quality sherry vinegar. My advice would be to go very easy on sweeteners until the salt and acid are to your taste.","labels":0,"seconds_difference":7852.0,"score_ratio":28.0}
{"post_id":"wyxiks","domain":"askculinary_test","upvote_ratio":0.77,"history":"Does making a cream sauce tangy a good idea? I make this walnut cream sauce for chicken that\u2019s smooth on the palate.  I want to make a variant of it that\u2019s more interesting.  Do you think adding pomegranate molasses or balsamico for some acidity and sweetening it with honey would be wise or would that clash with the cream?","c_root_id_A":"ilzs7v7","c_root_id_B":"ilzb98m","created_at_utc_A":1661602546,"created_at_utc_B":1661590456,"score_A":21,"score_B":2,"human_ref_A":"Adding zest is a good way to acidify in a way that doesn't split so easily.","human_ref_B":"No reason not to try. It sounds like it could be lovely, as long as the acid doesn't curdle the cream.","labels":1,"seconds_difference":12090.0,"score_ratio":10.5}
{"post_id":"wyxiks","domain":"askculinary_test","upvote_ratio":0.77,"history":"Does making a cream sauce tangy a good idea? I make this walnut cream sauce for chicken that\u2019s smooth on the palate.  I want to make a variant of it that\u2019s more interesting.  Do you think adding pomegranate molasses or balsamico for some acidity and sweetening it with honey would be wise or would that clash with the cream?","c_root_id_A":"im12ew9","c_root_id_B":"ilzsssb","created_at_utc_A":1661623046,"created_at_utc_B":1661602887,"score_A":5,"score_B":4,"human_ref_A":"What you\u2019re describing is the Persian dish Fesenjan, made with chicken or other dark meat such as duck, in a creamy walnut and sweet \/ sour \/ tangy pomegranate molasses. Its one of the greatest dishes in the world!","human_ref_B":"Why not? Creamy mustard chicken is a thing and that\u2019s obviously tangy.","labels":1,"seconds_difference":20159.0,"score_ratio":1.25}
{"post_id":"wyxiks","domain":"askculinary_test","upvote_ratio":0.77,"history":"Does making a cream sauce tangy a good idea? I make this walnut cream sauce for chicken that\u2019s smooth on the palate.  I want to make a variant of it that\u2019s more interesting.  Do you think adding pomegranate molasses or balsamico for some acidity and sweetening it with honey would be wise or would that clash with the cream?","c_root_id_A":"ilzb98m","c_root_id_B":"ilzsssb","created_at_utc_A":1661590456,"created_at_utc_B":1661602887,"score_A":2,"score_B":4,"human_ref_A":"No reason not to try. It sounds like it could be lovely, as long as the acid doesn't curdle the cream.","human_ref_B":"Why not? Creamy mustard chicken is a thing and that\u2019s obviously tangy.","labels":0,"seconds_difference":12431.0,"score_ratio":2.0}
{"post_id":"wyxiks","domain":"askculinary_test","upvote_ratio":0.77,"history":"Does making a cream sauce tangy a good idea? I make this walnut cream sauce for chicken that\u2019s smooth on the palate.  I want to make a variant of it that\u2019s more interesting.  Do you think adding pomegranate molasses or balsamico for some acidity and sweetening it with honey would be wise or would that clash with the cream?","c_root_id_A":"ilzb98m","c_root_id_B":"im12ew9","created_at_utc_A":1661590456,"created_at_utc_B":1661623046,"score_A":2,"score_B":5,"human_ref_A":"No reason not to try. It sounds like it could be lovely, as long as the acid doesn't curdle the cream.","human_ref_B":"What you\u2019re describing is the Persian dish Fesenjan, made with chicken or other dark meat such as duck, in a creamy walnut and sweet \/ sour \/ tangy pomegranate molasses. Its one of the greatest dishes in the world!","labels":0,"seconds_difference":32590.0,"score_ratio":2.5}
{"post_id":"wyxiks","domain":"askculinary_test","upvote_ratio":0.77,"history":"Does making a cream sauce tangy a good idea? I make this walnut cream sauce for chicken that\u2019s smooth on the palate.  I want to make a variant of it that\u2019s more interesting.  Do you think adding pomegranate molasses or balsamico for some acidity and sweetening it with honey would be wise or would that clash with the cream?","c_root_id_A":"im12ew9","c_root_id_B":"ilzwh0h","created_at_utc_A":1661623046,"created_at_utc_B":1661604945,"score_A":5,"score_B":2,"human_ref_A":"What you\u2019re describing is the Persian dish Fesenjan, made with chicken or other dark meat such as duck, in a creamy walnut and sweet \/ sour \/ tangy pomegranate molasses. Its one of the greatest dishes in the world!","human_ref_B":"If I were looking to brighten it up I'd add lemon zest to the sauce and serve with lemon slice or wedges.","labels":1,"seconds_difference":18101.0,"score_ratio":2.5}
{"post_id":"wyxiks","domain":"askculinary_test","upvote_ratio":0.77,"history":"Does making a cream sauce tangy a good idea? I make this walnut cream sauce for chicken that\u2019s smooth on the palate.  I want to make a variant of it that\u2019s more interesting.  Do you think adding pomegranate molasses or balsamico for some acidity and sweetening it with honey would be wise or would that clash with the cream?","c_root_id_A":"im12ew9","c_root_id_B":"ilzwttu","created_at_utc_A":1661623046,"created_at_utc_B":1661605138,"score_A":5,"score_B":2,"human_ref_A":"What you\u2019re describing is the Persian dish Fesenjan, made with chicken or other dark meat such as duck, in a creamy walnut and sweet \/ sour \/ tangy pomegranate molasses. Its one of the greatest dishes in the world!","human_ref_B":"If you are using heavy cream (35%), it most likely won't split if you don't cook it that long. Before you make your dish, why don't you just try reducing some cream with the added pomegranate molasses\/balsamic and see how it works for you.","labels":1,"seconds_difference":17908.0,"score_ratio":2.5}
{"post_id":"wyxiks","domain":"askculinary_test","upvote_ratio":0.77,"history":"Does making a cream sauce tangy a good idea? I make this walnut cream sauce for chicken that\u2019s smooth on the palate.  I want to make a variant of it that\u2019s more interesting.  Do you think adding pomegranate molasses or balsamico for some acidity and sweetening it with honey would be wise or would that clash with the cream?","c_root_id_A":"im0l4hs","c_root_id_B":"im12ew9","created_at_utc_A":1661615912,"created_at_utc_B":1661623046,"score_A":2,"score_B":5,"human_ref_A":"Make it with buttermilk","human_ref_B":"What you\u2019re describing is the Persian dish Fesenjan, made with chicken or other dark meat such as duck, in a creamy walnut and sweet \/ sour \/ tangy pomegranate molasses. Its one of the greatest dishes in the world!","labels":0,"seconds_difference":7134.0,"score_ratio":2.5}
{"post_id":"wyxiks","domain":"askculinary_test","upvote_ratio":0.77,"history":"Does making a cream sauce tangy a good idea? I make this walnut cream sauce for chicken that\u2019s smooth on the palate.  I want to make a variant of it that\u2019s more interesting.  Do you think adding pomegranate molasses or balsamico for some acidity and sweetening it with honey would be wise or would that clash with the cream?","c_root_id_A":"im0obxw","c_root_id_B":"im12ew9","created_at_utc_A":1661617237,"created_at_utc_B":1661623046,"score_A":2,"score_B":5,"human_ref_A":"Lots of Indian curries are creamy (often because of coconut milk), and they can be quite savory and tangy. I frequently see tamarind paste used for increasing acidity and giving it a more complex flavor profile.  So, these would be ingredients that I'd consider experimenting with to modify OP's recipe.","human_ref_B":"What you\u2019re describing is the Persian dish Fesenjan, made with chicken or other dark meat such as duck, in a creamy walnut and sweet \/ sour \/ tangy pomegranate molasses. Its one of the greatest dishes in the world!","labels":0,"seconds_difference":5809.0,"score_ratio":2.5}
{"post_id":"yvp1f3","domain":"askculinary_test","upvote_ratio":0.78,"history":"Meal prep English muffins for breakfast? Title. I\u2019m a college student and a terrible morning person and I\u2019m always running out the door to get to class in time.   I love having English muffins for breakfast with egg, bacon and cheese. I was wondering if there\u2019s a way to meal prep muffins so I can take one out of the fridge\/freezer and assemble it with the other cooked ingredients?  Thanks in advance!","c_root_id_A":"iwfr2uf","c_root_id_B":"iwfj40g","created_at_utc_A":1668500428,"created_at_utc_B":1668493979,"score_A":20,"score_B":10,"human_ref_A":"Yes make a weeks worth and freeze them,  microw or toaster oven depending on your situation. I would pop them in the toaster oven when I woke up then check on it when I got out of the shower boom done when you leave. Are you in a dorm or apt?","human_ref_B":"Commercial, frozen versions of that exact thing exist. Buy them at a grocery store for convenience or make the individual components yourself, sans muffins.  Toast the muffins in the morning while microwaving the other ingredients, assemble and enjoy. Brekkies in three minutes!","labels":1,"seconds_difference":6449.0,"score_ratio":2.0}
{"post_id":"28b319","domain":"askculinary_test","upvote_ratio":0.9,"history":"A friend said I should crack my garlic 10 minutes before cooking, is there a real reason for this? She said that it causes some chemical reaction to make the garlic taste better, can I just cut the garlic up and wait 10 minutes or is this pointless to begin with?","c_root_id_A":"ci9cp1z","c_root_id_B":"ci97jyb","created_at_utc_A":1402962494,"created_at_utc_B":1402951853,"score_A":74,"score_B":13,"human_ref_A":"Holy moly, lots of misinformation in this thread.    The main reaction of concern here is this reaction:   alliin --(alliinase)--> allicin ---> organosulfur compounds  Alliinase is the enzyme that catalyzes the reaction of alliin to allicin.  It is sensitive to heat. When the garlic is crushed\/chopped, cells rupture releasing the necessary components and the enzyme can do its thing.  Heat denatures (destroys) alliinase, meaning the above reaction can't progress.    Normally allinicin further reacts (via various reactions\/pathways) to form other organosulfur compounds.  Here is a diagram.  These organosulfur compounds are responsible for much of the \"garlic\" flavor and aroma.  They are also thought to do many health-related functions.   Chopping\/crushing ahead of time allows the generation of ample amounts of allicin.  Meaning further flavor development later on.  It's worth noting that the reaction I just described is a general template.  Allinin has many analogs derived from cysteine.    TL;DR: Non-functioning alliinase = no allicin = no orgranosulfurous flavors\/aromas.","human_ref_B":"I've read that it's supposed to give the enzymes a chance to form some \"beneficial\" compounds before you cook it. Cooking it apparently stops the enzyme from working otherwise.  I don't know that it necessarily makes the garlic taste much better but I think that would be an easy thing to test if you really want to find out.","labels":1,"seconds_difference":10641.0,"score_ratio":5.6923076923}
{"post_id":"28b319","domain":"askculinary_test","upvote_ratio":0.9,"history":"A friend said I should crack my garlic 10 minutes before cooking, is there a real reason for this? She said that it causes some chemical reaction to make the garlic taste better, can I just cut the garlic up and wait 10 minutes or is this pointless to begin with?","c_root_id_A":"ci9cp1z","c_root_id_B":"ci96tx6","created_at_utc_A":1402962494,"created_at_utc_B":1402950461,"score_A":74,"score_B":8,"human_ref_A":"Holy moly, lots of misinformation in this thread.    The main reaction of concern here is this reaction:   alliin --(alliinase)--> allicin ---> organosulfur compounds  Alliinase is the enzyme that catalyzes the reaction of alliin to allicin.  It is sensitive to heat. When the garlic is crushed\/chopped, cells rupture releasing the necessary components and the enzyme can do its thing.  Heat denatures (destroys) alliinase, meaning the above reaction can't progress.    Normally allinicin further reacts (via various reactions\/pathways) to form other organosulfur compounds.  Here is a diagram.  These organosulfur compounds are responsible for much of the \"garlic\" flavor and aroma.  They are also thought to do many health-related functions.   Chopping\/crushing ahead of time allows the generation of ample amounts of allicin.  Meaning further flavor development later on.  It's worth noting that the reaction I just described is a general template.  Allinin has many analogs derived from cysteine.    TL;DR: Non-functioning alliinase = no allicin = no orgranosulfurous flavors\/aromas.","human_ref_B":"Crushing the garlic and letting it rest for a few minutes helps ensure that the enzymes do not denature during the cooking process. I hope that makes sense because in exhausted and any find a better way to word it.","labels":1,"seconds_difference":12033.0,"score_ratio":9.25}
{"post_id":"28b319","domain":"askculinary_test","upvote_ratio":0.9,"history":"A friend said I should crack my garlic 10 minutes before cooking, is there a real reason for this? She said that it causes some chemical reaction to make the garlic taste better, can I just cut the garlic up and wait 10 minutes or is this pointless to begin with?","c_root_id_A":"ci9bjqr","c_root_id_B":"ci9cp1z","created_at_utc_A":1402959960,"created_at_utc_B":1402962494,"score_A":7,"score_B":74,"human_ref_A":"NPR Science Friday had a segment with a food scientist sometime in the last couple of months, and she said this same thing.  I don't remember the specifics and can't find the segment right now, but I remember it distinctly.  Edit:  I think this is the Science Friday segment where I heard it: Eating on the wild side because the author mentions the same thing in this PDF promo for her book with less detail.","human_ref_B":"Holy moly, lots of misinformation in this thread.    The main reaction of concern here is this reaction:   alliin --(alliinase)--> allicin ---> organosulfur compounds  Alliinase is the enzyme that catalyzes the reaction of alliin to allicin.  It is sensitive to heat. When the garlic is crushed\/chopped, cells rupture releasing the necessary components and the enzyme can do its thing.  Heat denatures (destroys) alliinase, meaning the above reaction can't progress.    Normally allinicin further reacts (via various reactions\/pathways) to form other organosulfur compounds.  Here is a diagram.  These organosulfur compounds are responsible for much of the \"garlic\" flavor and aroma.  They are also thought to do many health-related functions.   Chopping\/crushing ahead of time allows the generation of ample amounts of allicin.  Meaning further flavor development later on.  It's worth noting that the reaction I just described is a general template.  Allinin has many analogs derived from cysteine.    TL;DR: Non-functioning alliinase = no allicin = no orgranosulfurous flavors\/aromas.","labels":0,"seconds_difference":2534.0,"score_ratio":10.5714285714}
{"post_id":"28b319","domain":"askculinary_test","upvote_ratio":0.9,"history":"A friend said I should crack my garlic 10 minutes before cooking, is there a real reason for this? She said that it causes some chemical reaction to make the garlic taste better, can I just cut the garlic up and wait 10 minutes or is this pointless to begin with?","c_root_id_A":"ci98lmd","c_root_id_B":"ci9cp1z","created_at_utc_A":1402953899,"created_at_utc_B":1402962494,"score_A":3,"score_B":74,"human_ref_A":"There was just a similar post on this sub about the difference between fresh garlic and frozen\/jarred. Myself and some others replied. My reply included that I had heard a good segment on NPR's Science Friday talking about the health benefits of certain vegetables.  The writer they were intervieng said there were good reasons to let garlic oxidize for 10 minutes before cooking with it.  If anyone can find this podcast or the writer, I'm sure It'd be enjoyed by many people in this sub.","human_ref_B":"Holy moly, lots of misinformation in this thread.    The main reaction of concern here is this reaction:   alliin --(alliinase)--> allicin ---> organosulfur compounds  Alliinase is the enzyme that catalyzes the reaction of alliin to allicin.  It is sensitive to heat. When the garlic is crushed\/chopped, cells rupture releasing the necessary components and the enzyme can do its thing.  Heat denatures (destroys) alliinase, meaning the above reaction can't progress.    Normally allinicin further reacts (via various reactions\/pathways) to form other organosulfur compounds.  Here is a diagram.  These organosulfur compounds are responsible for much of the \"garlic\" flavor and aroma.  They are also thought to do many health-related functions.   Chopping\/crushing ahead of time allows the generation of ample amounts of allicin.  Meaning further flavor development later on.  It's worth noting that the reaction I just described is a general template.  Allinin has many analogs derived from cysteine.    TL;DR: Non-functioning alliinase = no allicin = no orgranosulfurous flavors\/aromas.","labels":0,"seconds_difference":8595.0,"score_ratio":24.6666666667}
{"post_id":"28b319","domain":"askculinary_test","upvote_ratio":0.9,"history":"A friend said I should crack my garlic 10 minutes before cooking, is there a real reason for this? She said that it causes some chemical reaction to make the garlic taste better, can I just cut the garlic up and wait 10 minutes or is this pointless to begin with?","c_root_id_A":"ci96tx6","c_root_id_B":"ci97jyb","created_at_utc_A":1402950461,"created_at_utc_B":1402951853,"score_A":8,"score_B":13,"human_ref_A":"Crushing the garlic and letting it rest for a few minutes helps ensure that the enzymes do not denature during the cooking process. I hope that makes sense because in exhausted and any find a better way to word it.","human_ref_B":"I've read that it's supposed to give the enzymes a chance to form some \"beneficial\" compounds before you cook it. Cooking it apparently stops the enzyme from working otherwise.  I don't know that it necessarily makes the garlic taste much better but I think that would be an easy thing to test if you really want to find out.","labels":0,"seconds_difference":1392.0,"score_ratio":1.625}
{"post_id":"28b319","domain":"askculinary_test","upvote_ratio":0.9,"history":"A friend said I should crack my garlic 10 minutes before cooking, is there a real reason for this? She said that it causes some chemical reaction to make the garlic taste better, can I just cut the garlic up and wait 10 minutes or is this pointless to begin with?","c_root_id_A":"ci98lmd","c_root_id_B":"ci9bjqr","created_at_utc_A":1402953899,"created_at_utc_B":1402959960,"score_A":3,"score_B":7,"human_ref_A":"There was just a similar post on this sub about the difference between fresh garlic and frozen\/jarred. Myself and some others replied. My reply included that I had heard a good segment on NPR's Science Friday talking about the health benefits of certain vegetables.  The writer they were intervieng said there were good reasons to let garlic oxidize for 10 minutes before cooking with it.  If anyone can find this podcast or the writer, I'm sure It'd be enjoyed by many people in this sub.","human_ref_B":"NPR Science Friday had a segment with a food scientist sometime in the last couple of months, and she said this same thing.  I don't remember the specifics and can't find the segment right now, but I remember it distinctly.  Edit:  I think this is the Science Friday segment where I heard it: Eating on the wild side because the author mentions the same thing in this PDF promo for her book with less detail.","labels":0,"seconds_difference":6061.0,"score_ratio":2.3333333333}
{"post_id":"x95r6w","domain":"askculinary_test","upvote_ratio":0.86,"history":"I confit some steak sized chunks of meat and it has these web like strands between the firbes As title says.  photo for reference. I know it's a lil dry, I was experimenting but it's fall apart tender (was cooked at 100\u00b0C for 6 hours in butter) but has these strands inside the muscles, is that unrendered collagen?","c_root_id_A":"inpjo3f","c_root_id_B":"inoxgf6","created_at_utc_A":1662719422,"created_at_utc_B":1662701885,"score_A":3,"score_B":2,"human_ref_A":"This won't answer the original question, (besides, it's been already answered), but the meat doesn't look dry at all? Looks like a decent \u725b\u8169, Beef brisket. We HK ppl eat that a lot with our soup noodles. Looks perfect to me?","human_ref_B":"in the photo, had the meat cooled off at all? i\u2019ve done a lot of smoking and braising of tougher cuts and the collagen almost always looks like that after cooling down a little.","labels":1,"seconds_difference":17537.0,"score_ratio":1.5}
{"post_id":"3tw3ft","domain":"askculinary_test","upvote_ratio":0.89,"history":"How long can I leave cooked rice in a rice cooker? I've been getting mixed views from the Internet. Some say that there is no harm in leaving it out for at most 2 days but some say that by doing this, I may be increasing my risk of contracting food poisoning from a bacteria known as bacillus cereus. Can someone please enlighten me on the issue?","c_root_id_A":"cx9qmgk","c_root_id_B":"cx9q16i","created_at_utc_A":1448247875,"created_at_utc_B":1448246891,"score_A":11,"score_B":6,"human_ref_A":"Here in Singapore, we seldom leave rice in the rice cooker at all. Quite often, we'd have leftover rice that we can't finish and we simply transfer it into a box and put it in the fridge until we use it again. I'd say if its in the fridge, 2-3 days is usually the longest we leave it. Also, making fried rice with this day old rice is soo good.","human_ref_B":"They're right that it's just as susceptible to bacterial growth as everything else. Rice cookers kept on \"warm\" can encourage that growth and make you sick.  So you'll want to take it out and cool it when you're done eating it. (Within 2 hours of cook completion.)  That said, I leave mine in overnight all the time. Of course, I use lots of turmeric and red pepper and cumin and other spices that help thwart bacterial growth. But I still shouldn't be doing it...","labels":1,"seconds_difference":984.0,"score_ratio":1.8333333333}
{"post_id":"3wjyjw","domain":"askculinary_test","upvote_ratio":0.96,"history":"What was your culinary school's go-to textbook?","c_root_id_A":"cxx4n1t","c_root_id_B":"cxxi4pc","created_at_utc_A":1449977477,"created_at_utc_B":1450018683,"score_A":2,"score_B":3,"human_ref_A":"Fundamental Techniques of Classic Cuisine","human_ref_B":"The Professional Chef. I think we were using the 6th edition while I was there, but they're up to 8th edition now.","labels":0,"seconds_difference":41206.0,"score_ratio":1.5}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyia2pv","c_root_id_B":"cyig7a2","created_at_utc_A":1451657557,"created_at_utc_B":1451672769,"score_A":6,"score_B":7,"human_ref_A":"A few weeks ago I started reducing the amount of meat I eat, adding a few vegetarian and pescitarian days in the week and make more dishes where meat is used as a flavor rather than a main ingredient. I'm going to continue doing that in the new year.  I also intend to eat out more. I visit restaurants maybe twice a year now. I want to see what local restaurants have to offer, get inspired to cook new dishes and find out if there's a local food scene or something.","human_ref_B":"I really want to get good at making bread. I've only managed brioche and demi baguettes so far, but it has been the most demanding, and most rewarding, food to come out of my (home) kitchen.","labels":0,"seconds_difference":15212.0,"score_ratio":1.1666666667}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyig7a2","c_root_id_B":"cyiceum","created_at_utc_A":1451672769,"created_at_utc_B":1451664825,"score_A":7,"score_B":6,"human_ref_A":"I really want to get good at making bread. I've only managed brioche and demi baguettes so far, but it has been the most demanding, and most rewarding, food to come out of my (home) kitchen.","human_ref_B":"My goals are in order, 1: graduate culinary school, advanced to my ccc, get enough money to start my food truck,  give back to the community and design new seasonal recipes to sell and continue growing.","labels":1,"seconds_difference":7944.0,"score_ratio":1.1666666667}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyib2hq","c_root_id_B":"cyiceum","created_at_utc_A":1451661030,"created_at_utc_B":1451664825,"score_A":5,"score_B":6,"human_ref_A":"I want to be more adventurous. I always end up making the same four or five things, and trying new recipes maybe once a month. I want to commit to cooking a lot more and just bettering my overall technique. I also was gifted a Dutch Oven for Christmas, so I'm excited to see what I can do with that.","human_ref_B":"My goals are in order, 1: graduate culinary school, advanced to my ccc, get enough money to start my food truck,  give back to the community and design new seasonal recipes to sell and continue growing.","labels":0,"seconds_difference":3795.0,"score_ratio":1.2}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyiceum","c_root_id_B":"cyibjx9","created_at_utc_A":1451664825,"created_at_utc_B":1451662492,"score_A":6,"score_B":5,"human_ref_A":"My goals are in order, 1: graduate culinary school, advanced to my ccc, get enough money to start my food truck,  give back to the community and design new seasonal recipes to sell and continue growing.","human_ref_B":"This year I'm eating low carb to shed some pounds for the wedding, so my goal is to keep that interesting. After were married and have a home though, it's the year of homemade bread!","labels":1,"seconds_difference":2333.0,"score_ratio":1.2}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyib2i8","c_root_id_B":"cyiceum","created_at_utc_A":1451661031,"created_at_utc_B":1451664825,"score_A":5,"score_B":6,"human_ref_A":"I want to get better at pairing flavors together. I bought the Flavor Bible for my girlfriend (and, let's face it, me) for Christmas, and flipping through the pages is pretty illuminating. I nicely enhanced some risotto the other night with some fresh rosemary and lemon zest, two obvious things that just never occurred to me. I can see it being a go-to book on a regular basis for trying new pairings.","human_ref_B":"My goals are in order, 1: graduate culinary school, advanced to my ccc, get enough money to start my food truck,  give back to the community and design new seasonal recipes to sell and continue growing.","labels":0,"seconds_difference":3794.0,"score_ratio":1.2}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyig7a2","c_root_id_B":"cyib2hq","created_at_utc_A":1451672769,"created_at_utc_B":1451661030,"score_A":7,"score_B":5,"human_ref_A":"I really want to get good at making bread. I've only managed brioche and demi baguettes so far, but it has been the most demanding, and most rewarding, food to come out of my (home) kitchen.","human_ref_B":"I want to be more adventurous. I always end up making the same four or five things, and trying new recipes maybe once a month. I want to commit to cooking a lot more and just bettering my overall technique. I also was gifted a Dutch Oven for Christmas, so I'm excited to see what I can do with that.","labels":1,"seconds_difference":11739.0,"score_ratio":1.4}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyibjx9","c_root_id_B":"cyig7a2","created_at_utc_A":1451662492,"created_at_utc_B":1451672769,"score_A":5,"score_B":7,"human_ref_A":"This year I'm eating low carb to shed some pounds for the wedding, so my goal is to keep that interesting. After were married and have a home though, it's the year of homemade bread!","human_ref_B":"I really want to get good at making bread. I've only managed brioche and demi baguettes so far, but it has been the most demanding, and most rewarding, food to come out of my (home) kitchen.","labels":0,"seconds_difference":10277.0,"score_ratio":1.4}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyib2i8","c_root_id_B":"cyig7a2","created_at_utc_A":1451661031,"created_at_utc_B":1451672769,"score_A":5,"score_B":7,"human_ref_A":"I want to get better at pairing flavors together. I bought the Flavor Bible for my girlfriend (and, let's face it, me) for Christmas, and flipping through the pages is pretty illuminating. I nicely enhanced some risotto the other night with some fresh rosemary and lemon zest, two obvious things that just never occurred to me. I can see it being a go-to book on a regular basis for trying new pairings.","human_ref_B":"I really want to get good at making bread. I've only managed brioche and demi baguettes so far, but it has been the most demanding, and most rewarding, food to come out of my (home) kitchen.","labels":0,"seconds_difference":11738.0,"score_ratio":1.4}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyifgfv","c_root_id_B":"cyig7a2","created_at_utc_A":1451671426,"created_at_utc_B":1451672769,"score_A":2,"score_B":7,"human_ref_A":"Turducken for thanksgiving!!!","human_ref_B":"I really want to get good at making bread. I've only managed brioche and demi baguettes so far, but it has been the most demanding, and most rewarding, food to come out of my (home) kitchen.","labels":0,"seconds_difference":1343.0,"score_ratio":3.5}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyifgfv","c_root_id_B":"cyisy7p","created_at_utc_A":1451671426,"created_at_utc_B":1451695864,"score_A":2,"score_B":3,"human_ref_A":"Turducken for thanksgiving!!!","human_ref_B":"Learn to cook sufficiently I don't need to rely on take out","labels":0,"seconds_difference":24438.0,"score_ratio":1.5}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyioytx","c_root_id_B":"cyisy7p","created_at_utc_A":1451688423,"created_at_utc_B":1451695864,"score_A":2,"score_B":3,"human_ref_A":"Just keep improving at cooking.  I've gotten really good the past few years technique-wise.  Now I need to put those skills to work and start pushing the envelope and trying different things.     I really suck at plating.  Improve that.   Explore eating different cuisines more often.  Living in NYC I have access to any cuisine from all over the world; but I'm lazy and it's easy to fall into the same rut.    Opposite of the above goal, I'd like to cook in more often. It's so easy living here to go out to eat ALL the time.","human_ref_B":"Learn to cook sufficiently I don't need to rely on take out","labels":0,"seconds_difference":7441.0,"score_ratio":1.5}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyifgfv","c_root_id_B":"cyjmy31","created_at_utc_A":1451671426,"created_at_utc_B":1451768531,"score_A":2,"score_B":3,"human_ref_A":"Turducken for thanksgiving!!!","human_ref_B":"My goals: Learn how to cook anything other than pasta. Yeah, new here. Hi all!","labels":0,"seconds_difference":97105.0,"score_ratio":1.5}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyioytx","c_root_id_B":"cyjmy31","created_at_utc_A":1451688423,"created_at_utc_B":1451768531,"score_A":2,"score_B":3,"human_ref_A":"Just keep improving at cooking.  I've gotten really good the past few years technique-wise.  Now I need to put those skills to work and start pushing the envelope and trying different things.     I really suck at plating.  Improve that.   Explore eating different cuisines more often.  Living in NYC I have access to any cuisine from all over the world; but I'm lazy and it's easy to fall into the same rut.    Opposite of the above goal, I'd like to cook in more often. It's so easy living here to go out to eat ALL the time.","human_ref_B":"My goals: Learn how to cook anything other than pasta. Yeah, new here. Hi all!","labels":0,"seconds_difference":80108.0,"score_ratio":1.5}
{"post_id":"3z0mh7","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - What are your culinary goals for the new year? Do you want to start baking your own bread? Learn your sauces?  Join an underground dinner club and try a lot of chefs' experimental dishes? Perfect your curry technique? Finally go into that Armenian grocery on the way to work and figure out what all those odd ingredients with untranslated labels are for?  And if you have any recommendations on how best to achieve a goal you see here, do please reply with your suggestions.","c_root_id_A":"cyj36k8","c_root_id_B":"cyjmy31","created_at_utc_A":1451717572,"created_at_utc_B":1451768531,"score_A":2,"score_B":3,"human_ref_A":"I want to discover some new favorites to work into our meal rotation.","human_ref_B":"My goals: Learn how to cook anything other than pasta. Yeah, new here. Hi all!","labels":0,"seconds_difference":50959.0,"score_ratio":1.5}
{"post_id":"2hxyj0","domain":"askculinary_test","upvote_ratio":0.84,"history":"I over smoked 20 lbs of Jagerwurst, what can I do with it. This weekend I made 20 lbs of Jagerwurst from \"Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn.\" I have made this before but this time put someone else in charge of watching the temp and smoke. It smoked for about 5 hours in hickory. The sausage by itself tastes great but it has a overwhelming smoke flavor. Any chance I can put this in a dish to keep me from tossing it?","c_root_id_A":"ckx1r0r","c_root_id_B":"ckx25x9","created_at_utc_A":1412125155,"created_at_utc_B":1412126068,"score_A":17,"score_B":33,"human_ref_A":"Make a sausage chili with it.   Edit: you could make a lot of chili with 20 lbs of sausage. It would be preservable and lasting too. I seriously believe this to be the best idea. The strong flavors should spread and deintensify in such a dish.","human_ref_B":"Might be good for red beans and rice or other cajun dishes.","labels":0,"seconds_difference":913.0,"score_ratio":1.9411764706}
{"post_id":"2hxyj0","domain":"askculinary_test","upvote_ratio":0.84,"history":"I over smoked 20 lbs of Jagerwurst, what can I do with it. This weekend I made 20 lbs of Jagerwurst from \"Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn.\" I have made this before but this time put someone else in charge of watching the temp and smoke. It smoked for about 5 hours in hickory. The sausage by itself tastes great but it has a overwhelming smoke flavor. Any chance I can put this in a dish to keep me from tossing it?","c_root_id_A":"ckx0vn8","c_root_id_B":"ckx25x9","created_at_utc_A":1412123254,"created_at_utc_B":1412126068,"score_A":16,"score_B":33,"human_ref_A":"Could you crumble the sausage and put small amounts of it in a light-tasting pasta dish? Treat it like you would Italian sausage in pasta, except use less per pound of pasta.   My logic here is that pasta can taste pretty neutral, and by using small amounts of sausage you would sort of \"dilute\" the flavor. Perhaps penne with olive oil and herbs.   You could also do this with a white bean dish. Maybe white beans and broccoli rabe?","human_ref_B":"Might be good for red beans and rice or other cajun dishes.","labels":0,"seconds_difference":2814.0,"score_ratio":2.0625}
{"post_id":"2hxyj0","domain":"askculinary_test","upvote_ratio":0.84,"history":"I over smoked 20 lbs of Jagerwurst, what can I do with it. This weekend I made 20 lbs of Jagerwurst from \"Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn.\" I have made this before but this time put someone else in charge of watching the temp and smoke. It smoked for about 5 hours in hickory. The sausage by itself tastes great but it has a overwhelming smoke flavor. Any chance I can put this in a dish to keep me from tossing it?","c_root_id_A":"ckx1r7p","c_root_id_B":"ckx25x9","created_at_utc_A":1412125166,"created_at_utc_B":1412126068,"score_A":9,"score_B":33,"human_ref_A":"Pizza.","human_ref_B":"Might be good for red beans and rice or other cajun dishes.","labels":0,"seconds_difference":902.0,"score_ratio":3.6666666667}
{"post_id":"2hxyj0","domain":"askculinary_test","upvote_ratio":0.84,"history":"I over smoked 20 lbs of Jagerwurst, what can I do with it. This weekend I made 20 lbs of Jagerwurst from \"Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn.\" I have made this before but this time put someone else in charge of watching the temp and smoke. It smoked for about 5 hours in hickory. The sausage by itself tastes great but it has a overwhelming smoke flavor. Any chance I can put this in a dish to keep me from tossing it?","c_root_id_A":"ckx1r0r","c_root_id_B":"ckx0vn8","created_at_utc_A":1412125155,"created_at_utc_B":1412123254,"score_A":17,"score_B":16,"human_ref_A":"Make a sausage chili with it.   Edit: you could make a lot of chili with 20 lbs of sausage. It would be preservable and lasting too. I seriously believe this to be the best idea. The strong flavors should spread and deintensify in such a dish.","human_ref_B":"Could you crumble the sausage and put small amounts of it in a light-tasting pasta dish? Treat it like you would Italian sausage in pasta, except use less per pound of pasta.   My logic here is that pasta can taste pretty neutral, and by using small amounts of sausage you would sort of \"dilute\" the flavor. Perhaps penne with olive oil and herbs.   You could also do this with a white bean dish. Maybe white beans and broccoli rabe?","labels":1,"seconds_difference":1901.0,"score_ratio":1.0625}
{"post_id":"2hxyj0","domain":"askculinary_test","upvote_ratio":0.84,"history":"I over smoked 20 lbs of Jagerwurst, what can I do with it. This weekend I made 20 lbs of Jagerwurst from \"Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn.\" I have made this before but this time put someone else in charge of watching the temp and smoke. It smoked for about 5 hours in hickory. The sausage by itself tastes great but it has a overwhelming smoke flavor. Any chance I can put this in a dish to keep me from tossing it?","c_root_id_A":"ckx7uo8","c_root_id_B":"ckx4okq","created_at_utc_A":1412138924,"created_at_utc_B":1412131545,"score_A":7,"score_B":5,"human_ref_A":"Cassoulet, chili, stew, beef bourguignon; pretty much any kind of braised casserole. The slow cook will rehydrate your sausage and dilute the smokiness. Just make sure you don't make the same mistake twice by putting too much of your smoked sausage in. If you smoke flavor is too strong to even be diluted; less sausage and augment the dish with another meat.  You could also try balancing it with some sweet flavors. In those braised dishes, add some apricots or prunes. Otherwise, you could try honey-glazing them grilled if the smoke flavor isn't too strong.  Also, it's autumn; perfect time to be making these kinds of dishes.","human_ref_B":"think soul-cooking where bacon is a big flavoring agent. salt, fat, and smoke;  you've got all those there too.","labels":1,"seconds_difference":7379.0,"score_ratio":1.4}
{"post_id":"2hxyj0","domain":"askculinary_test","upvote_ratio":0.84,"history":"I over smoked 20 lbs of Jagerwurst, what can I do with it. This weekend I made 20 lbs of Jagerwurst from \"Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn.\" I have made this before but this time put someone else in charge of watching the temp and smoke. It smoked for about 5 hours in hickory. The sausage by itself tastes great but it has a overwhelming smoke flavor. Any chance I can put this in a dish to keep me from tossing it?","c_root_id_A":"ckx7uo8","c_root_id_B":"ckx2zth","created_at_utc_A":1412138924,"created_at_utc_B":1412127865,"score_A":7,"score_B":4,"human_ref_A":"Cassoulet, chili, stew, beef bourguignon; pretty much any kind of braised casserole. The slow cook will rehydrate your sausage and dilute the smokiness. Just make sure you don't make the same mistake twice by putting too much of your smoked sausage in. If you smoke flavor is too strong to even be diluted; less sausage and augment the dish with another meat.  You could also try balancing it with some sweet flavors. In those braised dishes, add some apricots or prunes. Otherwise, you could try honey-glazing them grilled if the smoke flavor isn't too strong.  Also, it's autumn; perfect time to be making these kinds of dishes.","human_ref_B":"freeze it. You could also puree some for flavoring sauces and soups. Make a dirty stock. Fine mince so it doesn't over power.","labels":1,"seconds_difference":11059.0,"score_ratio":1.75}
{"post_id":"2hxyj0","domain":"askculinary_test","upvote_ratio":0.84,"history":"I over smoked 20 lbs of Jagerwurst, what can I do with it. This weekend I made 20 lbs of Jagerwurst from \"Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn.\" I have made this before but this time put someone else in charge of watching the temp and smoke. It smoked for about 5 hours in hickory. The sausage by itself tastes great but it has a overwhelming smoke flavor. Any chance I can put this in a dish to keep me from tossing it?","c_root_id_A":"ckx7uo8","c_root_id_B":"ckx65f2","created_at_utc_A":1412138924,"created_at_utc_B":1412134841,"score_A":7,"score_B":3,"human_ref_A":"Cassoulet, chili, stew, beef bourguignon; pretty much any kind of braised casserole. The slow cook will rehydrate your sausage and dilute the smokiness. Just make sure you don't make the same mistake twice by putting too much of your smoked sausage in. If you smoke flavor is too strong to even be diluted; less sausage and augment the dish with another meat.  You could also try balancing it with some sweet flavors. In those braised dishes, add some apricots or prunes. Otherwise, you could try honey-glazing them grilled if the smoke flavor isn't too strong.  Also, it's autumn; perfect time to be making these kinds of dishes.","human_ref_B":"Wow. That's amazing! How did you keep it LIT?!  ;)","labels":1,"seconds_difference":4083.0,"score_ratio":2.3333333333}
{"post_id":"2hxyj0","domain":"askculinary_test","upvote_ratio":0.84,"history":"I over smoked 20 lbs of Jagerwurst, what can I do with it. This weekend I made 20 lbs of Jagerwurst from \"Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn.\" I have made this before but this time put someone else in charge of watching the temp and smoke. It smoked for about 5 hours in hickory. The sausage by itself tastes great but it has a overwhelming smoke flavor. Any chance I can put this in a dish to keep me from tossing it?","c_root_id_A":"ckx4okq","c_root_id_B":"ckx2zth","created_at_utc_A":1412131545,"created_at_utc_B":1412127865,"score_A":5,"score_B":4,"human_ref_A":"think soul-cooking where bacon is a big flavoring agent. salt, fat, and smoke;  you've got all those there too.","human_ref_B":"freeze it. You could also puree some for flavoring sauces and soups. Make a dirty stock. Fine mince so it doesn't over power.","labels":1,"seconds_difference":3680.0,"score_ratio":1.25}
{"post_id":"1tycsj","domain":"askculinary_test","upvote_ratio":0.77,"history":"Question about bread making using sour dough starter So bread amateur here, and I have had a starter going for about two weeks now. I'm very happy with my progress, it smells and looks awesome. However, when I attempted baguettes the other day they came out fairly flat. I tend to think it may have been the commercial, pre-packaged yeast interacting with it, but I am by no means an expert on the subject. The question I have is can anyone offer some insight as to why this would? Also, recipes that call for store bought yeast in addition to a starter- is the packaged yeast really necessary? Or could I just rely on the starter to do the job? Many thanks!","c_root_id_A":"cecoiry","c_root_id_B":"cecojem","created_at_utc_A":1388342965,"created_at_utc_B":1388343006,"score_A":2,"score_B":6,"human_ref_A":"\/r\/breadit","human_ref_B":"Time is the answer, sourdough yeasts work much more slowly than their commercial cousins. That is why commercial yeast is used in commercial breadmaking.","labels":0,"seconds_difference":41.0,"score_ratio":3.0}
{"post_id":"1tycsj","domain":"askculinary_test","upvote_ratio":0.77,"history":"Question about bread making using sour dough starter So bread amateur here, and I have had a starter going for about two weeks now. I'm very happy with my progress, it smells and looks awesome. However, when I attempted baguettes the other day they came out fairly flat. I tend to think it may have been the commercial, pre-packaged yeast interacting with it, but I am by no means an expert on the subject. The question I have is can anyone offer some insight as to why this would? Also, recipes that call for store bought yeast in addition to a starter- is the packaged yeast really necessary? Or could I just rely on the starter to do the job? Many thanks!","c_root_id_A":"cecoiry","c_root_id_B":"cecos42","created_at_utc_A":1388342965,"created_at_utc_B":1388343594,"score_A":2,"score_B":5,"human_ref_A":"\/r\/breadit","human_ref_B":"Like blaireau said, it takes way longer for sourdough yeast to rise. When I make the same bread with commercial vs sourdough, bulking takes 30 minutes as opposed to 3 hours.   Also, you want to make sure your yeast is really going at it before you start, for that I make sure a glob of the starter will float in water.","labels":0,"seconds_difference":629.0,"score_ratio":2.5}
{"post_id":"5kaif8","domain":"askculinary_test","upvote_ratio":0.83,"history":"I accidentally had some yolk in my egg whites when whipping meringue. What can I do with this failed batch? Made two batches of meringue for chocolate chip meringue cookies. One batch was a delicious success, the other did not whip properly because some yolk was in the white (I thought it wouldn't be a big deal, lesson learned.)  What can I do with the failed batch? It got to the point in the whisking process where the whisker on my stand mixer could leave an indent and it would just slowly dissolve back in, but it was still nowhere near whipped enough to hold even a soft form.","c_root_id_A":"dbmujlg","c_root_id_B":"dbmsux1","created_at_utc_A":1482725657,"created_at_utc_B":1482722618,"score_A":7,"score_B":5,"human_ref_A":"Candy some nuts,  1\/2c sugar, two egg whites, 1 quart nuts, oven to 350f, stir every ten minutes until dry and starting to brown all over the pan.  This works best for wrinkly nuts.","human_ref_B":"Add the yolks back to whites and make a souffl\u00e9 omelette.","labels":1,"seconds_difference":3039.0,"score_ratio":1.4}
{"post_id":"5kaif8","domain":"askculinary_test","upvote_ratio":0.83,"history":"I accidentally had some yolk in my egg whites when whipping meringue. What can I do with this failed batch? Made two batches of meringue for chocolate chip meringue cookies. One batch was a delicious success, the other did not whip properly because some yolk was in the white (I thought it wouldn't be a big deal, lesson learned.)  What can I do with the failed batch? It got to the point in the whisking process where the whisker on my stand mixer could leave an indent and it would just slowly dissolve back in, but it was still nowhere near whipped enough to hold even a soft form.","c_root_id_A":"dbmujlg","c_root_id_B":"dbmn32h","created_at_utc_A":1482725657,"created_at_utc_B":1482712314,"score_A":7,"score_B":4,"human_ref_A":"Candy some nuts,  1\/2c sugar, two egg whites, 1 quart nuts, oven to 350f, stir every ten minutes until dry and starting to brown all over the pan.  This works best for wrinkly nuts.","human_ref_B":"Egg-white (ish) omelette\/scrambled egg?  Spanish omelette?  Use it to glaze bread\/pastries?  Eton mess?  Good luck - give us an update if you had any success!","labels":1,"seconds_difference":13343.0,"score_ratio":1.75}
{"post_id":"5kaif8","domain":"askculinary_test","upvote_ratio":0.83,"history":"I accidentally had some yolk in my egg whites when whipping meringue. What can I do with this failed batch? Made two batches of meringue for chocolate chip meringue cookies. One batch was a delicious success, the other did not whip properly because some yolk was in the white (I thought it wouldn't be a big deal, lesson learned.)  What can I do with the failed batch? It got to the point in the whisking process where the whisker on my stand mixer could leave an indent and it would just slowly dissolve back in, but it was still nowhere near whipped enough to hold even a soft form.","c_root_id_A":"dbmsux1","c_root_id_B":"dbmn32h","created_at_utc_A":1482722618,"created_at_utc_B":1482712314,"score_A":5,"score_B":4,"human_ref_A":"Add the yolks back to whites and make a souffl\u00e9 omelette.","human_ref_B":"Egg-white (ish) omelette\/scrambled egg?  Spanish omelette?  Use it to glaze bread\/pastries?  Eton mess?  Good luck - give us an update if you had any success!","labels":1,"seconds_difference":10304.0,"score_ratio":1.25}
{"post_id":"wyhk3y","domain":"askculinary_test","upvote_ratio":0.79,"history":"Denatured alcohol on fruit: game over? Hello, and thank you in advance.  Long story short I have picked some fresh figs.  Stupidly I gave them a splash with denatured alchohol (specifically \"Alcohol denat\" from Spain) rather than vinegar to clean them.  At the moment they taste like bitter poison.  Is there any way to get rid of the bitter taste? I've rinsed them thoroughly in water, water and vinegar, and they're currently being aerated overnight in the hope that whatever is causing that flavour evaporates off.  Is there anything else worth trying?  Would a bicarbonate of soda soak work?  Thanks a lot","c_root_id_A":"ilx1odm","c_root_id_B":"ily4g29","created_at_utc_A":1661546411,"created_at_utc_B":1661563678,"score_A":9,"score_B":15,"human_ref_A":"Throw them out and don't look back!","human_ref_B":"Denatured alcohol is toxic and your figs are now also toxic. Throw them away. If you've eaten any, I would suggest getting medical advice immediately.","labels":0,"seconds_difference":17267.0,"score_ratio":1.6666666667}
{"post_id":"wyhk3y","domain":"askculinary_test","upvote_ratio":0.79,"history":"Denatured alcohol on fruit: game over? Hello, and thank you in advance.  Long story short I have picked some fresh figs.  Stupidly I gave them a splash with denatured alchohol (specifically \"Alcohol denat\" from Spain) rather than vinegar to clean them.  At the moment they taste like bitter poison.  Is there any way to get rid of the bitter taste? I've rinsed them thoroughly in water, water and vinegar, and they're currently being aerated overnight in the hope that whatever is causing that flavour evaporates off.  Is there anything else worth trying?  Would a bicarbonate of soda soak work?  Thanks a lot","c_root_id_A":"ily4g29","c_root_id_B":"ilwzrfm","created_at_utc_A":1661563678,"created_at_utc_B":1661545633,"score_A":15,"score_B":5,"human_ref_A":"Denatured alcohol is toxic and your figs are now also toxic. Throw them away. If you've eaten any, I would suggest getting medical advice immediately.","human_ref_B":"They are now highly toxic and can cause blindness or death.  So sorry.","labels":1,"seconds_difference":18045.0,"score_ratio":3.0}
{"post_id":"wyhk3y","domain":"askculinary_test","upvote_ratio":0.79,"history":"Denatured alcohol on fruit: game over? Hello, and thank you in advance.  Long story short I have picked some fresh figs.  Stupidly I gave them a splash with denatured alchohol (specifically \"Alcohol denat\" from Spain) rather than vinegar to clean them.  At the moment they taste like bitter poison.  Is there any way to get rid of the bitter taste? I've rinsed them thoroughly in water, water and vinegar, and they're currently being aerated overnight in the hope that whatever is causing that flavour evaporates off.  Is there anything else worth trying?  Would a bicarbonate of soda soak work?  Thanks a lot","c_root_id_A":"ily4g29","c_root_id_B":"ilxoich","created_at_utc_A":1661563678,"created_at_utc_B":1661556160,"score_A":15,"score_B":3,"human_ref_A":"Denatured alcohol is toxic and your figs are now also toxic. Throw them away. If you've eaten any, I would suggest getting medical advice immediately.","human_ref_B":"You can't just use water?","labels":1,"seconds_difference":7518.0,"score_ratio":5.0}
{"post_id":"wyhk3y","domain":"askculinary_test","upvote_ratio":0.79,"history":"Denatured alcohol on fruit: game over? Hello, and thank you in advance.  Long story short I have picked some fresh figs.  Stupidly I gave them a splash with denatured alchohol (specifically \"Alcohol denat\" from Spain) rather than vinegar to clean them.  At the moment they taste like bitter poison.  Is there any way to get rid of the bitter taste? I've rinsed them thoroughly in water, water and vinegar, and they're currently being aerated overnight in the hope that whatever is causing that flavour evaporates off.  Is there anything else worth trying?  Would a bicarbonate of soda soak work?  Thanks a lot","c_root_id_A":"ilwzrfm","c_root_id_B":"ilx1odm","created_at_utc_A":1661545633,"created_at_utc_B":1661546411,"score_A":5,"score_B":9,"human_ref_A":"They are now highly toxic and can cause blindness or death.  So sorry.","human_ref_B":"Throw them out and don't look back!","labels":0,"seconds_difference":778.0,"score_ratio":1.8}
{"post_id":"3pbg8f","domain":"askculinary_test","upvote_ratio":0.83,"history":"I'd like to host a nice caviar night for four people, but I'm a noob. What can you recommend? Being in the states I'm fine with some American caviar. I'd like to pay a moderate-to-high price.  But what about the rest? Water crackers? Chilled vodka? Zakuski?   What can I bring for an intimate good time?","c_root_id_A":"cw4x9ak","c_root_id_B":"cw4wp9i","created_at_utc_A":1445236781,"created_at_utc_B":1445234923,"score_A":12,"score_B":7,"human_ref_A":"Blinis and creme fraiche is a classic with caviar. Garnish it with a little dill.  A nice vodka will go well with it. Champagne is another safe bet.","human_ref_B":"Do you already have a source in mind for where to get the caviar?","labels":1,"seconds_difference":1858.0,"score_ratio":1.7142857143}
{"post_id":"3pbg8f","domain":"askculinary_test","upvote_ratio":0.83,"history":"I'd like to host a nice caviar night for four people, but I'm a noob. What can you recommend? Being in the states I'm fine with some American caviar. I'd like to pay a moderate-to-high price.  But what about the rest? Water crackers? Chilled vodka? Zakuski?   What can I bring for an intimate good time?","c_root_id_A":"cw5asc9","c_root_id_B":"cw4wp9i","created_at_utc_A":1445272864,"created_at_utc_B":1445234923,"score_A":8,"score_B":7,"human_ref_A":"As everyone else has mentioned, vodka pairs perfectly with caviar. Beluga vodka if you can get it.  As for the caviar itself, if you want only American caviar, I'd recommend a selection of White sturgeon, Shovelnose sturgeon and Paddlefish caviar (which should each run between $30-$70 for a 28g tin). Should you want to venture outside American caviar, you could try Osetra caviar (Russian sturgeon caviar, varying between $100-$500+, depending on the flavor profile). It's a beautifully rich yet delicate caviar that's an absolute explosion of buttery deliciousness.  If your guests adore caviar, around 14-28g per person should be good! More if you're feeling generous. And if you're serving different types of caviar, I'd recommend the serving order to be from cheapest to most expensive - that way you and your guests can really taste the difference between the different sturgeons and the experience builds up (and to be honest, I stole that idea from the chefs at Caviar Russe and Maison de la Truffe).  You'll need (preferably lukewarm) blinis and creme fraiche, and garnishes include egg (diced, separated into whites and yolks) and minced onions (generally white\/purple, but I've also seen the addition of spring onions). Serve cold and, if possible, using utensils made from shell\/mother of pearl\/bone\/glass (to avoid the metallic taste of metal utensils). Lemon wedges can be served as well - though if you're providing vodka, a quick spritz of lemon in the drinks would be lovely.  If you plan to have other food to accompany the caviar, you can't go wrong with smoked salmon, foie gras, oysters and\/or lobster. Then again, most dishes would pair well so no worries there! When I was in New York, I would get my caviar at Caviar Russe - but if you already have a place in mind, their menus can serve as inspiration, perhaps? Good luck!","human_ref_B":"Do you already have a source in mind for where to get the caviar?","labels":1,"seconds_difference":37941.0,"score_ratio":1.1428571429}
{"post_id":"3pbg8f","domain":"askculinary_test","upvote_ratio":0.83,"history":"I'd like to host a nice caviar night for four people, but I'm a noob. What can you recommend? Being in the states I'm fine with some American caviar. I'd like to pay a moderate-to-high price.  But what about the rest? Water crackers? Chilled vodka? Zakuski?   What can I bring for an intimate good time?","c_root_id_A":"cw5asc9","c_root_id_B":"cw4ylgv","created_at_utc_A":1445272864,"created_at_utc_B":1445241928,"score_A":8,"score_B":5,"human_ref_A":"As everyone else has mentioned, vodka pairs perfectly with caviar. Beluga vodka if you can get it.  As for the caviar itself, if you want only American caviar, I'd recommend a selection of White sturgeon, Shovelnose sturgeon and Paddlefish caviar (which should each run between $30-$70 for a 28g tin). Should you want to venture outside American caviar, you could try Osetra caviar (Russian sturgeon caviar, varying between $100-$500+, depending on the flavor profile). It's a beautifully rich yet delicate caviar that's an absolute explosion of buttery deliciousness.  If your guests adore caviar, around 14-28g per person should be good! More if you're feeling generous. And if you're serving different types of caviar, I'd recommend the serving order to be from cheapest to most expensive - that way you and your guests can really taste the difference between the different sturgeons and the experience builds up (and to be honest, I stole that idea from the chefs at Caviar Russe and Maison de la Truffe).  You'll need (preferably lukewarm) blinis and creme fraiche, and garnishes include egg (diced, separated into whites and yolks) and minced onions (generally white\/purple, but I've also seen the addition of spring onions). Serve cold and, if possible, using utensils made from shell\/mother of pearl\/bone\/glass (to avoid the metallic taste of metal utensils). Lemon wedges can be served as well - though if you're providing vodka, a quick spritz of lemon in the drinks would be lovely.  If you plan to have other food to accompany the caviar, you can't go wrong with smoked salmon, foie gras, oysters and\/or lobster. Then again, most dishes would pair well so no worries there! When I was in New York, I would get my caviar at Caviar Russe - but if you already have a place in mind, their menus can serve as inspiration, perhaps? Good luck!","human_ref_B":"If you want to go Russian (or Soviet), serve caviar over buttered slice of baguette or with Russian pancakes. As an alternative, you can boil eggs, cut them in halves and top with caviar. And don't forget dill. These are the three most common ways to serve caviar. Serve sour cream (especially for pancakes), pickled vegetables and mushrooms (as you said, zakuski) and ice cold vodka (shots). Champagne is more for the New Year celebration, but if you want it to be fancy, why not? Pirozhki would be nice, too. It's not that they have to do anything with caviar, they are just delicious :)","labels":1,"seconds_difference":30936.0,"score_ratio":1.6}
{"post_id":"3pbg8f","domain":"askculinary_test","upvote_ratio":0.83,"history":"I'd like to host a nice caviar night for four people, but I'm a noob. What can you recommend? Being in the states I'm fine with some American caviar. I'd like to pay a moderate-to-high price.  But what about the rest? Water crackers? Chilled vodka? Zakuski?   What can I bring for an intimate good time?","c_root_id_A":"cw5asc9","c_root_id_B":"cw4zypu","created_at_utc_A":1445272864,"created_at_utc_B":1445248250,"score_A":8,"score_B":5,"human_ref_A":"As everyone else has mentioned, vodka pairs perfectly with caviar. Beluga vodka if you can get it.  As for the caviar itself, if you want only American caviar, I'd recommend a selection of White sturgeon, Shovelnose sturgeon and Paddlefish caviar (which should each run between $30-$70 for a 28g tin). Should you want to venture outside American caviar, you could try Osetra caviar (Russian sturgeon caviar, varying between $100-$500+, depending on the flavor profile). It's a beautifully rich yet delicate caviar that's an absolute explosion of buttery deliciousness.  If your guests adore caviar, around 14-28g per person should be good! More if you're feeling generous. And if you're serving different types of caviar, I'd recommend the serving order to be from cheapest to most expensive - that way you and your guests can really taste the difference between the different sturgeons and the experience builds up (and to be honest, I stole that idea from the chefs at Caviar Russe and Maison de la Truffe).  You'll need (preferably lukewarm) blinis and creme fraiche, and garnishes include egg (diced, separated into whites and yolks) and minced onions (generally white\/purple, but I've also seen the addition of spring onions). Serve cold and, if possible, using utensils made from shell\/mother of pearl\/bone\/glass (to avoid the metallic taste of metal utensils). Lemon wedges can be served as well - though if you're providing vodka, a quick spritz of lemon in the drinks would be lovely.  If you plan to have other food to accompany the caviar, you can't go wrong with smoked salmon, foie gras, oysters and\/or lobster. Then again, most dishes would pair well so no worries there! When I was in New York, I would get my caviar at Caviar Russe - but if you already have a place in mind, their menus can serve as inspiration, perhaps? Good luck!","human_ref_B":"To add to the extravagance, oysters with mignonette and caviar.  Also, have a lot of crushed ice on hand","labels":1,"seconds_difference":24614.0,"score_ratio":1.6}
{"post_id":"3pbg8f","domain":"askculinary_test","upvote_ratio":0.83,"history":"I'd like to host a nice caviar night for four people, but I'm a noob. What can you recommend? Being in the states I'm fine with some American caviar. I'd like to pay a moderate-to-high price.  But what about the rest? Water crackers? Chilled vodka? Zakuski?   What can I bring for an intimate good time?","c_root_id_A":"cw5asc9","c_root_id_B":"cw4zhm3","created_at_utc_A":1445272864,"created_at_utc_B":1445246008,"score_A":8,"score_B":3,"human_ref_A":"As everyone else has mentioned, vodka pairs perfectly with caviar. Beluga vodka if you can get it.  As for the caviar itself, if you want only American caviar, I'd recommend a selection of White sturgeon, Shovelnose sturgeon and Paddlefish caviar (which should each run between $30-$70 for a 28g tin). Should you want to venture outside American caviar, you could try Osetra caviar (Russian sturgeon caviar, varying between $100-$500+, depending on the flavor profile). It's a beautifully rich yet delicate caviar that's an absolute explosion of buttery deliciousness.  If your guests adore caviar, around 14-28g per person should be good! More if you're feeling generous. And if you're serving different types of caviar, I'd recommend the serving order to be from cheapest to most expensive - that way you and your guests can really taste the difference between the different sturgeons and the experience builds up (and to be honest, I stole that idea from the chefs at Caviar Russe and Maison de la Truffe).  You'll need (preferably lukewarm) blinis and creme fraiche, and garnishes include egg (diced, separated into whites and yolks) and minced onions (generally white\/purple, but I've also seen the addition of spring onions). Serve cold and, if possible, using utensils made from shell\/mother of pearl\/bone\/glass (to avoid the metallic taste of metal utensils). Lemon wedges can be served as well - though if you're providing vodka, a quick spritz of lemon in the drinks would be lovely.  If you plan to have other food to accompany the caviar, you can't go wrong with smoked salmon, foie gras, oysters and\/or lobster. Then again, most dishes would pair well so no worries there! When I was in New York, I would get my caviar at Caviar Russe - but if you already have a place in mind, their menus can serve as inspiration, perhaps? Good luck!","human_ref_B":"champagne. an austere dry one. the salt and alchohol so good.","labels":1,"seconds_difference":26856.0,"score_ratio":2.6666666667}
{"post_id":"3pbg8f","domain":"askculinary_test","upvote_ratio":0.83,"history":"I'd like to host a nice caviar night for four people, but I'm a noob. What can you recommend? Being in the states I'm fine with some American caviar. I'd like to pay a moderate-to-high price.  But what about the rest? Water crackers? Chilled vodka? Zakuski?   What can I bring for an intimate good time?","c_root_id_A":"cw5asc9","c_root_id_B":"cw4zv5a","created_at_utc_A":1445272864,"created_at_utc_B":1445247779,"score_A":8,"score_B":2,"human_ref_A":"As everyone else has mentioned, vodka pairs perfectly with caviar. Beluga vodka if you can get it.  As for the caviar itself, if you want only American caviar, I'd recommend a selection of White sturgeon, Shovelnose sturgeon and Paddlefish caviar (which should each run between $30-$70 for a 28g tin). Should you want to venture outside American caviar, you could try Osetra caviar (Russian sturgeon caviar, varying between $100-$500+, depending on the flavor profile). It's a beautifully rich yet delicate caviar that's an absolute explosion of buttery deliciousness.  If your guests adore caviar, around 14-28g per person should be good! More if you're feeling generous. And if you're serving different types of caviar, I'd recommend the serving order to be from cheapest to most expensive - that way you and your guests can really taste the difference between the different sturgeons and the experience builds up (and to be honest, I stole that idea from the chefs at Caviar Russe and Maison de la Truffe).  You'll need (preferably lukewarm) blinis and creme fraiche, and garnishes include egg (diced, separated into whites and yolks) and minced onions (generally white\/purple, but I've also seen the addition of spring onions). Serve cold and, if possible, using utensils made from shell\/mother of pearl\/bone\/glass (to avoid the metallic taste of metal utensils). Lemon wedges can be served as well - though if you're providing vodka, a quick spritz of lemon in the drinks would be lovely.  If you plan to have other food to accompany the caviar, you can't go wrong with smoked salmon, foie gras, oysters and\/or lobster. Then again, most dishes would pair well so no worries there! When I was in New York, I would get my caviar at Caviar Russe - but if you already have a place in mind, their menus can serve as inspiration, perhaps? Good luck!","human_ref_B":"My dad always serves it on crackers with chopped\/minced onions, and hard boiled eggs (yolk and white separated), and sour crime. And chilled vodka.","labels":1,"seconds_difference":25085.0,"score_ratio":4.0}
{"post_id":"3pbg8f","domain":"askculinary_test","upvote_ratio":0.83,"history":"I'd like to host a nice caviar night for four people, but I'm a noob. What can you recommend? Being in the states I'm fine with some American caviar. I'd like to pay a moderate-to-high price.  But what about the rest? Water crackers? Chilled vodka? Zakuski?   What can I bring for an intimate good time?","c_root_id_A":"cw4zhm3","c_root_id_B":"cw4zypu","created_at_utc_A":1445246008,"created_at_utc_B":1445248250,"score_A":3,"score_B":5,"human_ref_A":"champagne. an austere dry one. the salt and alchohol so good.","human_ref_B":"To add to the extravagance, oysters with mignonette and caviar.  Also, have a lot of crushed ice on hand","labels":0,"seconds_difference":2242.0,"score_ratio":1.6666666667}
{"post_id":"3pbg8f","domain":"askculinary_test","upvote_ratio":0.83,"history":"I'd like to host a nice caviar night for four people, but I'm a noob. What can you recommend? Being in the states I'm fine with some American caviar. I'd like to pay a moderate-to-high price.  But what about the rest? Water crackers? Chilled vodka? Zakuski?   What can I bring for an intimate good time?","c_root_id_A":"cw4zv5a","c_root_id_B":"cw4zypu","created_at_utc_A":1445247779,"created_at_utc_B":1445248250,"score_A":2,"score_B":5,"human_ref_A":"My dad always serves it on crackers with chopped\/minced onions, and hard boiled eggs (yolk and white separated), and sour crime. And chilled vodka.","human_ref_B":"To add to the extravagance, oysters with mignonette and caviar.  Also, have a lot of crushed ice on hand","labels":0,"seconds_difference":471.0,"score_ratio":2.5}
{"post_id":"g2sf4y","domain":"askculinary_test","upvote_ratio":0.89,"history":"why does caramel\/sugar not crystallize when stirred in hot oil? When cooking sugar water, it is commonly advised to not stir the sugar or else the sugar will crystallize. I'm watching Chinese Cooking Demystified's video on Chinese braised pork belly, and here he caramelized the sugar in oil instead of water. He stirred constantly and the sugar reached a deep brown without crystallizing. Why does this happen in oil but not in water?","c_root_id_A":"fno3hsa","c_root_id_B":"fnnuhb2","created_at_utc_A":1587110696,"created_at_utc_B":1587102099,"score_A":3,"score_B":2,"human_ref_A":"Sugar dissolves into water but it does not dissolve into oil.  Crystallisation occurs when a saturated sugar water solution became super saturated by evaporating water past the solution's saturation point. At super saturation the solution is unstable and wants to crystallise but needs something to seed the crystallisation process (this is called nucleation)   Nucleation can occur on utensils or any errant sugar crystals that form on the side of the pot.  A sugar oil mixture is a mixture, not a solution. It does not condense over time lime sugar water so it will never reach super saturation.   Source : I am an environmental scientist and I'm a science tutor who likes to hold experiments for students.","human_ref_B":"I\u2019ve stirred sugar into water my entire life an I\u2019ve never had it crystallize. Am I just lucky or is not stirring a myth?","labels":1,"seconds_difference":8597.0,"score_ratio":1.5}
{"post_id":"xm4mez","domain":"askculinary_test","upvote_ratio":0.76,"history":"How long do homemade sauces typically last in a home freezer? I made a lot of pizza sauce in July 2021 and stored half of it in the freezer. Never got around to using it until possibly now.  Would it still be good?  It\u2019s stored in a glass jar with a regular twist-on lid.","c_root_id_A":"ipmtczb","c_root_id_B":"ipnoo9t","created_at_utc_A":1663962490,"created_at_utc_B":1663976915,"score_A":2,"score_B":3,"human_ref_A":"I have never done this so take with big grain of salt but I would use that and fortify with some fresh ingredients as well. Add water and re-reduce to desired consistency, with fresh basil and a tomato or two.","human_ref_B":"It will be great.  I have had sauces at 2 years. Not ideal.  But I\u2019d put a 2yr home made from great ingredients and frozen sauce up against a store bought sauce or a sauce made from mediocre ingredients all day.  My point is that it is safe and it will be good. It may be as good as it once was, but you only have the frozen one and it\u2019s better than most!","labels":0,"seconds_difference":14425.0,"score_ratio":1.5}
{"post_id":"xm4mez","domain":"askculinary_test","upvote_ratio":0.76,"history":"How long do homemade sauces typically last in a home freezer? I made a lot of pizza sauce in July 2021 and stored half of it in the freezer. Never got around to using it until possibly now.  Would it still be good?  It\u2019s stored in a glass jar with a regular twist-on lid.","c_root_id_A":"ipnlnuu","c_root_id_B":"ipnoo9t","created_at_utc_A":1663975416,"created_at_utc_B":1663976915,"score_A":2,"score_B":3,"human_ref_A":"might want to scrape off the top but the rest should be fine","human_ref_B":"It will be great.  I have had sauces at 2 years. Not ideal.  But I\u2019d put a 2yr home made from great ingredients and frozen sauce up against a store bought sauce or a sauce made from mediocre ingredients all day.  My point is that it is safe and it will be good. It may be as good as it once was, but you only have the frozen one and it\u2019s better than most!","labels":0,"seconds_difference":1499.0,"score_ratio":1.5}
{"post_id":"gf4v6f","domain":"askculinary_test","upvote_ratio":0.74,"history":"Fish and Chips - can you flavour the fish before you deep fry it? So I make a pretty good fish and chips if I do say so myself but honestly, it can larger boring.   If I started flavouring the fish with lemon and parsley before frying would it simply burn off?  Are there any techniques for introducing flavour into deep frying that I should be aware of?","c_root_id_A":"fprdzs8","c_root_id_B":"fprilbr","created_at_utc_A":1588851488,"created_at_utc_B":1588855067,"score_A":10,"score_B":11,"human_ref_A":"Flavor it up! The fish. The batter. Go crazy. Nothing is wrong if you like it.","human_ref_B":"You put the seasoning in the dredge and some in the batter to insure it's not burnt. Onion\/garlic powder and black or white pepper are okay in the batter, others like paprika or dried herbs go in the dredge and will be protected by the batter in the frying process. Or you could marinate your fish. Tell us how it turns out though","labels":0,"seconds_difference":3579.0,"score_ratio":1.1}
{"post_id":"gf4v6f","domain":"askculinary_test","upvote_ratio":0.74,"history":"Fish and Chips - can you flavour the fish before you deep fry it? So I make a pretty good fish and chips if I do say so myself but honestly, it can larger boring.   If I started flavouring the fish with lemon and parsley before frying would it simply burn off?  Are there any techniques for introducing flavour into deep frying that I should be aware of?","c_root_id_A":"fpsfmzz","c_root_id_B":"fpsfg5i","created_at_utc_A":1588872663,"created_at_utc_B":1588872573,"score_A":6,"score_B":3,"human_ref_A":"Through working with fish and chips a lot, i can recommend flavouring the fish through some form of marinade as opposed to the batter itself, as this will allow the flavours to be carried through, from my experience the ripping hot oil steals a hell of a lot of flavour from a batter","human_ref_B":"When I do fish and chips I usually brine my fish for about half an hour. Pat dry. Batter. Fry. Done.","labels":1,"seconds_difference":90.0,"score_ratio":2.0}
{"post_id":"gf4v6f","domain":"askculinary_test","upvote_ratio":0.74,"history":"Fish and Chips - can you flavour the fish before you deep fry it? So I make a pretty good fish and chips if I do say so myself but honestly, it can larger boring.   If I started flavouring the fish with lemon and parsley before frying would it simply burn off?  Are there any techniques for introducing flavour into deep frying that I should be aware of?","c_root_id_A":"fprt3e6","c_root_id_B":"fpsfmzz","created_at_utc_A":1588861508,"created_at_utc_B":1588872663,"score_A":2,"score_B":6,"human_ref_A":"I remember tikka masala fish and chips in Aston in the 90s. As a user above commented, flavour fish and then batter it - that's what I remember having.","human_ref_B":"Through working with fish and chips a lot, i can recommend flavouring the fish through some form of marinade as opposed to the batter itself, as this will allow the flavours to be carried through, from my experience the ripping hot oil steals a hell of a lot of flavour from a batter","labels":0,"seconds_difference":11155.0,"score_ratio":3.0}
{"post_id":"gf4v6f","domain":"askculinary_test","upvote_ratio":0.74,"history":"Fish and Chips - can you flavour the fish before you deep fry it? So I make a pretty good fish and chips if I do say so myself but honestly, it can larger boring.   If I started flavouring the fish with lemon and parsley before frying would it simply burn off?  Are there any techniques for introducing flavour into deep frying that I should be aware of?","c_root_id_A":"fprt3e6","c_root_id_B":"fpsfg5i","created_at_utc_A":1588861508,"created_at_utc_B":1588872573,"score_A":2,"score_B":3,"human_ref_A":"I remember tikka masala fish and chips in Aston in the 90s. As a user above commented, flavour fish and then batter it - that's what I remember having.","human_ref_B":"When I do fish and chips I usually brine my fish for about half an hour. Pat dry. Batter. Fry. Done.","labels":0,"seconds_difference":11065.0,"score_ratio":1.5}
{"post_id":"gf4v6f","domain":"askculinary_test","upvote_ratio":0.74,"history":"Fish and Chips - can you flavour the fish before you deep fry it? So I make a pretty good fish and chips if I do say so myself but honestly, it can larger boring.   If I started flavouring the fish with lemon and parsley before frying would it simply burn off?  Are there any techniques for introducing flavour into deep frying that I should be aware of?","c_root_id_A":"fpts8o1","c_root_id_B":"fprt3e6","created_at_utc_A":1588897221,"created_at_utc_B":1588861508,"score_A":3,"score_B":2,"human_ref_A":"A super simple and very tasty beer batter that I've been using for years (both at home and in my restaurant) is for every 8 oz of beer, 8 oz (1 cup) flour, 1 tablespoon of old bay seasoning, and 1 teaspoon of baking powder.  So for a single 12 oz beer (generic works perfectly fine - like Grainbelt, Budweiser, Coors, Miller, PBR, etc) add 1.5 C flour, 1.5 T Old Bay, and 1.5 tsp baking powder, pat dry your fish and lightly salt it before dipping in batter and frying it up - serve with lemon and tartar sauce or malt vinegar aioli and viola, super tasty fish.","human_ref_B":"I remember tikka masala fish and chips in Aston in the 90s. As a user above commented, flavour fish and then batter it - that's what I remember having.","labels":1,"seconds_difference":35713.0,"score_ratio":1.5}
{"post_id":"y5jef","domain":"askculinary_test","upvote_ratio":0.87,"history":"my lasagna is somewhat famous among my friends, the secret ingredient is ground pancetta, now I need to make a pork free version.  I know a place that sells beef bacon, what spices should I add to give it a more pancceta like flavour? is there a cured meat that would work as well?","c_root_id_A":"c5six8h","c_root_id_B":"c5sje8g","created_at_utc_A":1344880667,"created_at_utc_B":1344882318,"score_A":16,"score_B":17,"human_ref_A":"I've had success with \"duck prosciutto\".  Cure skin on duck breasts in 80% salt, 20% sugar for 24 hours.  Rinse, coat in chopped thyme, rosemary, black pepper and coriander.  Wrap in cheese cloth and let hang in a cool, dark corner for about a month.  It come really close to the fat and herbs of pancetta.","human_ref_B":"Can I have your lasagna recipe? :D That sounds super yummy, and I make lasagna on a regular basis.","labels":0,"seconds_difference":1651.0,"score_ratio":1.0625}
{"post_id":"y5jef","domain":"askculinary_test","upvote_ratio":0.87,"history":"my lasagna is somewhat famous among my friends, the secret ingredient is ground pancetta, now I need to make a pork free version.  I know a place that sells beef bacon, what spices should I add to give it a more pancceta like flavour? is there a cured meat that would work as well?","c_root_id_A":"c5siill","c_root_id_B":"c5sje8g","created_at_utc_A":1344879248,"created_at_utc_B":1344882318,"score_A":5,"score_B":17,"human_ref_A":"dried mushrooms.","human_ref_B":"Can I have your lasagna recipe? :D That sounds super yummy, and I make lasagna on a regular basis.","labels":0,"seconds_difference":3070.0,"score_ratio":3.4}
{"post_id":"y5jef","domain":"askculinary_test","upvote_ratio":0.87,"history":"my lasagna is somewhat famous among my friends, the secret ingredient is ground pancetta, now I need to make a pork free version.  I know a place that sells beef bacon, what spices should I add to give it a more pancceta like flavour? is there a cured meat that would work as well?","c_root_id_A":"c5six8h","c_root_id_B":"c5siill","created_at_utc_A":1344880667,"created_at_utc_B":1344879248,"score_A":16,"score_B":5,"human_ref_A":"I've had success with \"duck prosciutto\".  Cure skin on duck breasts in 80% salt, 20% sugar for 24 hours.  Rinse, coat in chopped thyme, rosemary, black pepper and coriander.  Wrap in cheese cloth and let hang in a cool, dark corner for about a month.  It come really close to the fat and herbs of pancetta.","human_ref_B":"dried mushrooms.","labels":1,"seconds_difference":1419.0,"score_ratio":3.2}
{"post_id":"y5jef","domain":"askculinary_test","upvote_ratio":0.87,"history":"my lasagna is somewhat famous among my friends, the secret ingredient is ground pancetta, now I need to make a pork free version.  I know a place that sells beef bacon, what spices should I add to give it a more pancceta like flavour? is there a cured meat that would work as well?","c_root_id_A":"c5siill","c_root_id_B":"c5slhn3","created_at_utc_A":1344879248,"created_at_utc_B":1344889475,"score_A":5,"score_B":12,"human_ref_A":"dried mushrooms.","human_ref_B":"mushroom duxelle...  take a lot of cleaned muchrooms (button are good, cremini are better), chop them really well, in a food processor is best.  Then fry them in a bit of olive oil until the exude all their moisture, then until all the moisture evaporates.. what is left is a very flavourful mix...","labels":0,"seconds_difference":10227.0,"score_ratio":2.4}
{"post_id":"k16cwi","domain":"askculinary_test","upvote_ratio":0.86,"history":"How do I use smaller amounts of a variety of fresh herbs? I got a mini herb garden for my birthday a while back and now have a single plant of dill, curly parsley, basil, Thai basil, thyme and mint.   This thing is kind of growing out of control and I desperately need to keep pruning it to keep it from going any crazier.  What do I do with the cut herbs? I'm used to using larger quantities of a lot of these when I'm making stuff but I don't know what to do with like...2 stalks of dill, a dozen or two basil leaves, ten mint leaves and a couple sprigs of thyme every few days.  Any suggestions?","c_root_id_A":"gdm9od1","c_root_id_B":"gdm9108","created_at_utc_A":1606357456,"created_at_utc_B":1606357064,"score_A":30,"score_B":9,"human_ref_A":"Dice and add to omelette, toss in salad or use in dressing, add to quiche","human_ref_B":"Dry them","labels":1,"seconds_difference":392.0,"score_ratio":3.3333333333}
{"post_id":"k16cwi","domain":"askculinary_test","upvote_ratio":0.86,"history":"How do I use smaller amounts of a variety of fresh herbs? I got a mini herb garden for my birthday a while back and now have a single plant of dill, curly parsley, basil, Thai basil, thyme and mint.   This thing is kind of growing out of control and I desperately need to keep pruning it to keep it from going any crazier.  What do I do with the cut herbs? I'm used to using larger quantities of a lot of these when I'm making stuff but I don't know what to do with like...2 stalks of dill, a dozen or two basil leaves, ten mint leaves and a couple sprigs of thyme every few days.  Any suggestions?","c_root_id_A":"gdm9108","c_root_id_B":"gdma7uj","created_at_utc_A":1606357064,"created_at_utc_B":1606357787,"score_A":9,"score_B":13,"human_ref_A":"Dry them","human_ref_B":"With the possible exception of thyme, you could add any of them into a salad for a healthy flavor boost.  Make small batches of things like chimichurri or Italian salsa verde to keep in the fridge.  Garnish a gin and tonic or other cocktail.  Chop them up and cover them in olive oil in an ice cube tray, then pop those cubes in a freezer bag for easy access.","labels":0,"seconds_difference":723.0,"score_ratio":1.4444444444}
{"post_id":"k16cwi","domain":"askculinary_test","upvote_ratio":0.86,"history":"How do I use smaller amounts of a variety of fresh herbs? I got a mini herb garden for my birthday a while back and now have a single plant of dill, curly parsley, basil, Thai basil, thyme and mint.   This thing is kind of growing out of control and I desperately need to keep pruning it to keep it from going any crazier.  What do I do with the cut herbs? I'm used to using larger quantities of a lot of these when I'm making stuff but I don't know what to do with like...2 stalks of dill, a dozen or two basil leaves, ten mint leaves and a couple sprigs of thyme every few days.  Any suggestions?","c_root_id_A":"gdmbicp","c_root_id_B":"gdm9108","created_at_utc_A":1606358576,"created_at_utc_B":1606357064,"score_A":11,"score_B":9,"human_ref_A":"Herb butter would be fun!","human_ref_B":"Dry them","labels":1,"seconds_difference":1512.0,"score_ratio":1.2222222222}
{"post_id":"k16cwi","domain":"askculinary_test","upvote_ratio":0.86,"history":"How do I use smaller amounts of a variety of fresh herbs? I got a mini herb garden for my birthday a while back and now have a single plant of dill, curly parsley, basil, Thai basil, thyme and mint.   This thing is kind of growing out of control and I desperately need to keep pruning it to keep it from going any crazier.  What do I do with the cut herbs? I'm used to using larger quantities of a lot of these when I'm making stuff but I don't know what to do with like...2 stalks of dill, a dozen or two basil leaves, ten mint leaves and a couple sprigs of thyme every few days.  Any suggestions?","c_root_id_A":"gdmduyz","c_root_id_B":"gdm9108","created_at_utc_A":1606360038,"created_at_utc_B":1606357064,"score_A":11,"score_B":9,"human_ref_A":"Your best bet would just be to make a \u201cgreen goddess\u201d style herb oil or butter. Butter will taste better, oil will keep longer.  Take all your herbs, rough stuff trimmed out. Blanch them in heavy salted water for a few seconds, then pur\u00e9e them into your fat.   Makes beautiful chicken or pork tender marinade.","human_ref_B":"Dry them","labels":1,"seconds_difference":2974.0,"score_ratio":1.2222222222}
{"post_id":"k16cwi","domain":"askculinary_test","upvote_ratio":0.86,"history":"How do I use smaller amounts of a variety of fresh herbs? I got a mini herb garden for my birthday a while back and now have a single plant of dill, curly parsley, basil, Thai basil, thyme and mint.   This thing is kind of growing out of control and I desperately need to keep pruning it to keep it from going any crazier.  What do I do with the cut herbs? I'm used to using larger quantities of a lot of these when I'm making stuff but I don't know what to do with like...2 stalks of dill, a dozen or two basil leaves, ten mint leaves and a couple sprigs of thyme every few days.  Any suggestions?","c_root_id_A":"gdmduyz","c_root_id_B":"gdmdu7t","created_at_utc_A":1606360038,"created_at_utc_B":1606360025,"score_A":11,"score_B":2,"human_ref_A":"Your best bet would just be to make a \u201cgreen goddess\u201d style herb oil or butter. Butter will taste better, oil will keep longer.  Take all your herbs, rough stuff trimmed out. Blanch them in heavy salted water for a few seconds, then pur\u00e9e them into your fat.   Makes beautiful chicken or pork tender marinade.","human_ref_B":"Stews, soups, pot roast, pan sauce, gravy, stock, garnish, pasta, rice pilaf, roasted vegetables, potatoes (of any kind).","labels":1,"seconds_difference":13.0,"score_ratio":5.5}
{"post_id":"k16cwi","domain":"askculinary_test","upvote_ratio":0.86,"history":"How do I use smaller amounts of a variety of fresh herbs? I got a mini herb garden for my birthday a while back and now have a single plant of dill, curly parsley, basil, Thai basil, thyme and mint.   This thing is kind of growing out of control and I desperately need to keep pruning it to keep it from going any crazier.  What do I do with the cut herbs? I'm used to using larger quantities of a lot of these when I'm making stuff but I don't know what to do with like...2 stalks of dill, a dozen or two basil leaves, ten mint leaves and a couple sprigs of thyme every few days.  Any suggestions?","c_root_id_A":"gdmiwov","c_root_id_B":"gdmdu7t","created_at_utc_A":1606363287,"created_at_utc_B":1606360025,"score_A":4,"score_B":2,"human_ref_A":"Salsa Verde, Pesto, Gremolata - give them a quick Google and you\u2019re away!","human_ref_B":"Stews, soups, pot roast, pan sauce, gravy, stock, garnish, pasta, rice pilaf, roasted vegetables, potatoes (of any kind).","labels":1,"seconds_difference":3262.0,"score_ratio":2.0}
{"post_id":"k16cwi","domain":"askculinary_test","upvote_ratio":0.86,"history":"How do I use smaller amounts of a variety of fresh herbs? I got a mini herb garden for my birthday a while back and now have a single plant of dill, curly parsley, basil, Thai basil, thyme and mint.   This thing is kind of growing out of control and I desperately need to keep pruning it to keep it from going any crazier.  What do I do with the cut herbs? I'm used to using larger quantities of a lot of these when I'm making stuff but I don't know what to do with like...2 stalks of dill, a dozen or two basil leaves, ten mint leaves and a couple sprigs of thyme every few days.  Any suggestions?","c_root_id_A":"gdmlamu","c_root_id_B":"gdmdu7t","created_at_utc_A":1606364882,"created_at_utc_B":1606360025,"score_A":3,"score_B":2,"human_ref_A":"Do you have a link to the mini herb garden?","human_ref_B":"Stews, soups, pot roast, pan sauce, gravy, stock, garnish, pasta, rice pilaf, roasted vegetables, potatoes (of any kind).","labels":1,"seconds_difference":4857.0,"score_ratio":1.5}
{"post_id":"k16cwi","domain":"askculinary_test","upvote_ratio":0.86,"history":"How do I use smaller amounts of a variety of fresh herbs? I got a mini herb garden for my birthday a while back and now have a single plant of dill, curly parsley, basil, Thai basil, thyme and mint.   This thing is kind of growing out of control and I desperately need to keep pruning it to keep it from going any crazier.  What do I do with the cut herbs? I'm used to using larger quantities of a lot of these when I'm making stuff but I don't know what to do with like...2 stalks of dill, a dozen or two basil leaves, ten mint leaves and a couple sprigs of thyme every few days.  Any suggestions?","c_root_id_A":"gdmdu7t","c_root_id_B":"gdnoszh","created_at_utc_A":1606360025,"created_at_utc_B":1606395148,"score_A":2,"score_B":3,"human_ref_A":"Stews, soups, pot roast, pan sauce, gravy, stock, garnish, pasta, rice pilaf, roasted vegetables, potatoes (of any kind).","human_ref_B":"Mint tea, herb omelette, herb butter ( can pack a tonne of herbs in and freezes well). Tempura the herbs with some veggies and eat it together, flavoured pasta dough. Stems of soft herbs add heaps of flavour to stuff as well like coriander and parsley. Pho noodles tend to get served with a big pile of basil and Thai basil and coriander.","labels":0,"seconds_difference":35123.0,"score_ratio":1.5}
{"post_id":"k16cwi","domain":"askculinary_test","upvote_ratio":0.86,"history":"How do I use smaller amounts of a variety of fresh herbs? I got a mini herb garden for my birthday a while back and now have a single plant of dill, curly parsley, basil, Thai basil, thyme and mint.   This thing is kind of growing out of control and I desperately need to keep pruning it to keep it from going any crazier.  What do I do with the cut herbs? I'm used to using larger quantities of a lot of these when I'm making stuff but I don't know what to do with like...2 stalks of dill, a dozen or two basil leaves, ten mint leaves and a couple sprigs of thyme every few days.  Any suggestions?","c_root_id_A":"gdmnv8z","c_root_id_B":"gdnoszh","created_at_utc_A":1606366669,"created_at_utc_B":1606395148,"score_A":2,"score_B":3,"human_ref_A":"You can also freeze them in ice cube trays to use later in larger quantities. I keep bags of scrap herbs in my freezer.","human_ref_B":"Mint tea, herb omelette, herb butter ( can pack a tonne of herbs in and freezes well). Tempura the herbs with some veggies and eat it together, flavoured pasta dough. Stems of soft herbs add heaps of flavour to stuff as well like coriander and parsley. Pho noodles tend to get served with a big pile of basil and Thai basil and coriander.","labels":0,"seconds_difference":28479.0,"score_ratio":1.5}
{"post_id":"5y1jzz","domain":"askculinary_test","upvote_ratio":0.81,"history":"I want to make Fettuccine pasta with pesto, broccoli and tomatoes, but I can't find that type of pasta anywhere. Can I use spaghetti or fussili in this recipe? https:\/\/www.buzzfeed.com\/alvinzhou\/heres-four-different-dishes-of-delicious-fettuccine-for-all?bffbtasty&ref=bffbtasty&utm_term=.pwdl46Ogy#.qxB2Lzyj7  (Tomato broccoli pesto fettuccine)   If both won't match well with this recipe what type of pasta should I buy then?","c_root_id_A":"demkpxm","c_root_id_B":"demojn7","created_at_utc_A":1488910147,"created_at_utc_B":1488914307,"score_A":9,"score_B":10,"human_ref_A":"Try tagliatelle if you can find them, they're more similar in shape to fettuccine than spaghetti and fusilli.","human_ref_B":"You can make it with just a rolling pin and a knife. I use about a two to one ratio of flour to eggs and mix until it has the consistency of clay, slightly sticky (but doesn't stick to a surface or your hands) and smooth. Cover it with plastic wrap for thirty minutes and begin to roll it out by pieces until as thin as you'd like it to be. Take the now flat and more or less oval shaped sheet and roll it up by 5cm sections. Cut the now rolled up sheet of dough into 1cm vertical sections and unroll to have your fresh pasta.  It's not hard and if you don't have access to a lot of shapes, this is how you can make almost any shape of short or long pasta. Best of luck with your recipes!","labels":0,"seconds_difference":4160.0,"score_ratio":1.1111111111}
{"post_id":"3e9ri6","domain":"askculinary_test","upvote_ratio":0.92,"history":"Storing and re-crisping freshly fried food, but for serving later? Freezer vs. fridge and how to contain. Oven vs. frying, and temperatures. So my purpose for this question is pretty ghetto, but I thought it might overall make good discussion for the community.  For me, I'm picking up some onion rings to top burgers that I'm making later tonight? Why not make my own? Because there's this little joint in town called Cherry's that makes the best onion rings ever and I've never managed to duplicate them. Long ago I tipped my hat in defeat.  The question is what to do with them if they're not being served for another 3 or more hours?  I want to refresh them back as close to their original state as possible, but not do any more additional cooking than necessary.  I figure the answer to this dilemma probably covers the vast majority of crispy fried foods, not just onion rings.","c_root_id_A":"ctcz0xx","c_root_id_B":"ctcy8ie","created_at_utc_A":1437622695,"created_at_utc_B":1437621265,"score_A":4,"score_B":2,"human_ref_A":"I'm no expert, but I would think you could re-fry them? Maybe ask for them undercooked so they won't get too dark.","human_ref_B":"Hot food creates excess water vapor, and as it cools it condenses and makes crisp things soggy. The only way to keep it even a little crispy is dry heat the entire time. Pop it in an oven on very low. (\"Keep Warm\" if you have that setting) Try to keep the oven closed as much as possible and do NOT put anything with a high moisture content in there with it.","labels":1,"seconds_difference":1430.0,"score_ratio":2.0}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imq0hgn","c_root_id_B":"impu24z","created_at_utc_A":1662071885,"created_at_utc_B":1662069223,"score_A":30,"score_B":28,"human_ref_A":"Just follow Julia Child's method.  \u201cI enjoy cooking with wine. Sometimes, I even put it in the food.\u201d","human_ref_B":"Wine goes off within about a week of opening it. If you only plan on cooking with the wine occasionally and not drinking it, then don't buy full 750ml bottles. You can instead buy smaller single or double serving sized bottles, cans, or boxes.","labels":1,"seconds_difference":2662.0,"score_ratio":1.0714285714}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imq0hgn","c_root_id_B":"impuadh","created_at_utc_A":1662071885,"created_at_utc_B":1662069317,"score_A":30,"score_B":11,"human_ref_A":"Just follow Julia Child's method.  \u201cI enjoy cooking with wine. Sometimes, I even put it in the food.\u201d","human_ref_B":"I freeze mine in small jars (about how much I\u2019d cook with). I\u2019ve never had it go off. Sometimes it\u2019s frozen for months. You could also use an ice cube tray and transfer to a ziplock bag.","labels":1,"seconds_difference":2568.0,"score_ratio":2.7272727273}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imq0hgn","c_root_id_B":"impyol2","created_at_utc_A":1662071885,"created_at_utc_B":1662071123,"score_A":30,"score_B":6,"human_ref_A":"Just follow Julia Child's method.  \u201cI enjoy cooking with wine. Sometimes, I even put it in the food.\u201d","human_ref_B":"Those pumps with a rubber top that remove the air from the bottle really work. Refrigerating IMHO doesn't work. Freezing... I never tried that.  Note that if you only need a bit of white for cooking you can use white vermouth.","labels":1,"seconds_difference":762.0,"score_ratio":5.0}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imq0hgn","c_root_id_B":"impt9ey","created_at_utc_A":1662071885,"created_at_utc_B":1662068902,"score_A":30,"score_B":4,"human_ref_A":"Just follow Julia Child's method.  \u201cI enjoy cooking with wine. Sometimes, I even put it in the food.\u201d","human_ref_B":"You can store white in the fridge for a few weeks. You can store red on the counter for about a week.  Why don\u2019t you have a glass of the same wine you cooked with along with your meal?","labels":1,"seconds_difference":2983.0,"score_ratio":7.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"impu24z","c_root_id_B":"impt9ey","created_at_utc_A":1662069223,"created_at_utc_B":1662068902,"score_A":28,"score_B":4,"human_ref_A":"Wine goes off within about a week of opening it. If you only plan on cooking with the wine occasionally and not drinking it, then don't buy full 750ml bottles. You can instead buy smaller single or double serving sized bottles, cans, or boxes.","human_ref_B":"You can store white in the fridge for a few weeks. You can store red on the counter for about a week.  Why don\u2019t you have a glass of the same wine you cooked with along with your meal?","labels":1,"seconds_difference":321.0,"score_ratio":7.0}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"impuadh","c_root_id_B":"impt9ey","created_at_utc_A":1662069317,"created_at_utc_B":1662068902,"score_A":11,"score_B":4,"human_ref_A":"I freeze mine in small jars (about how much I\u2019d cook with). I\u2019ve never had it go off. Sometimes it\u2019s frozen for months. You could also use an ice cube tray and transfer to a ziplock bag.","human_ref_B":"You can store white in the fridge for a few weeks. You can store red on the counter for about a week.  Why don\u2019t you have a glass of the same wine you cooked with along with your meal?","labels":1,"seconds_difference":415.0,"score_ratio":2.75}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"impyol2","c_root_id_B":"imq37tk","created_at_utc_A":1662071123,"created_at_utc_B":1662073047,"score_A":6,"score_B":10,"human_ref_A":"Those pumps with a rubber top that remove the air from the bottle really work. Refrigerating IMHO doesn't work. Freezing... I never tried that.  Note that if you only need a bit of white for cooking you can use white vermouth.","human_ref_B":"Tbh I keep a Bota Box in the fridge for cooking and occasional drinking. It stays good for about a month because no (or at most minimal) oxygen is getting into the wine.","labels":0,"seconds_difference":1924.0,"score_ratio":1.6666666667}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imq27vj","c_root_id_B":"imq37tk","created_at_utc_A":1662072618,"created_at_utc_B":1662073047,"score_A":5,"score_B":10,"human_ref_A":"Open wine loses flavor fast after 5 days to a week. I\u2019ve frozen portions with some success but it kills some of the nuances if you try to drink it. I drink a fair amount of wine so it isn\u2019t a large issue for me personally but your best bet is freezing.","human_ref_B":"Tbh I keep a Bota Box in the fridge for cooking and occasional drinking. It stays good for about a month because no (or at most minimal) oxygen is getting into the wine.","labels":0,"seconds_difference":429.0,"score_ratio":2.0}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"impt9ey","c_root_id_B":"imq37tk","created_at_utc_A":1662068902,"created_at_utc_B":1662073047,"score_A":4,"score_B":10,"human_ref_A":"You can store white in the fridge for a few weeks. You can store red on the counter for about a week.  Why don\u2019t you have a glass of the same wine you cooked with along with your meal?","human_ref_B":"Tbh I keep a Bota Box in the fridge for cooking and occasional drinking. It stays good for about a month because no (or at most minimal) oxygen is getting into the wine.","labels":0,"seconds_difference":4145.0,"score_ratio":2.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"impt9ey","c_root_id_B":"impyol2","created_at_utc_A":1662068902,"created_at_utc_B":1662071123,"score_A":4,"score_B":6,"human_ref_A":"You can store white in the fridge for a few weeks. You can store red on the counter for about a week.  Why don\u2019t you have a glass of the same wine you cooked with along with your meal?","human_ref_B":"Those pumps with a rubber top that remove the air from the bottle really work. Refrigerating IMHO doesn't work. Freezing... I never tried that.  Note that if you only need a bit of white for cooking you can use white vermouth.","labels":0,"seconds_difference":2221.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imq27vj","c_root_id_B":"impt9ey","created_at_utc_A":1662072618,"created_at_utc_B":1662068902,"score_A":5,"score_B":4,"human_ref_A":"Open wine loses flavor fast after 5 days to a week. I\u2019ve frozen portions with some success but it kills some of the nuances if you try to drink it. I drink a fair amount of wine so it isn\u2019t a large issue for me personally but your best bet is freezing.","human_ref_B":"You can store white in the fridge for a few weeks. You can store red on the counter for about a week.  Why don\u2019t you have a glass of the same wine you cooked with along with your meal?","labels":1,"seconds_difference":3716.0,"score_ratio":1.25}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imq7r7s","c_root_id_B":"imtkjt0","created_at_utc_A":1662075030,"created_at_utc_B":1662139184,"score_A":2,"score_B":3,"human_ref_A":"Freeze left over wine in an ice cube tray then use as needed in future recipes.","human_ref_B":"Honestly, there\u2019s always half full bottles of wine at my place. They still taste pretty amazing even after a few weeks. Either put a stopper on it or manage to stuff some of the cork back in.   I\u2019m a professional chocolate taster and have done wine pairings, wine tasting etc. so I tend to be able to notice any difference. Any difference I noticed was minimal","labels":0,"seconds_difference":64154.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imq86nk","c_root_id_B":"imtkjt0","created_at_utc_A":1662075220,"created_at_utc_B":1662139184,"score_A":2,"score_B":3,"human_ref_A":"If you decide to use a vacumn stopper it generally only extends the life of the wine for about a week to week and half max.","human_ref_B":"Honestly, there\u2019s always half full bottles of wine at my place. They still taste pretty amazing even after a few weeks. Either put a stopper on it or manage to stuff some of the cork back in.   I\u2019m a professional chocolate taster and have done wine pairings, wine tasting etc. so I tend to be able to notice any difference. Any difference I noticed was minimal","labels":0,"seconds_difference":63964.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imtkjt0","c_root_id_B":"imqpane","created_at_utc_A":1662139184,"created_at_utc_B":1662082948,"score_A":3,"score_B":2,"human_ref_A":"Honestly, there\u2019s always half full bottles of wine at my place. They still taste pretty amazing even after a few weeks. Either put a stopper on it or manage to stuff some of the cork back in.   I\u2019m a professional chocolate taster and have done wine pairings, wine tasting etc. so I tend to be able to notice any difference. Any difference I noticed was minimal","human_ref_B":"Since I've had some of the boxed wines leak in the pantry and the refrigerator, I just get some of those little four packs of bottles. I usually cook with pinot grigio in addition to keeping a bit of sherry and other liquor in the pantry to cook with. (Vodka for pie crust, etc.)","labels":1,"seconds_difference":56236.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imr0re2","c_root_id_B":"imtkjt0","created_at_utc_A":1662088207,"created_at_utc_B":1662139184,"score_A":2,"score_B":3,"human_ref_A":"Argon gas. You spray it into the bottle and it displaces the oxygen which keeps the wine fresh longer. I\u2019ve kept wines fresh up to a month with it. You can buy the cans on Amazon.","human_ref_B":"Honestly, there\u2019s always half full bottles of wine at my place. They still taste pretty amazing even after a few weeks. Either put a stopper on it or manage to stuff some of the cork back in.   I\u2019m a professional chocolate taster and have done wine pairings, wine tasting etc. so I tend to be able to notice any difference. Any difference I noticed was minimal","labels":0,"seconds_difference":50977.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imtkjt0","c_root_id_B":"imr34u6","created_at_utc_A":1662139184,"created_at_utc_B":1662089366,"score_A":3,"score_B":2,"human_ref_A":"Honestly, there\u2019s always half full bottles of wine at my place. They still taste pretty amazing even after a few weeks. Either put a stopper on it or manage to stuff some of the cork back in.   I\u2019m a professional chocolate taster and have done wine pairings, wine tasting etc. so I tend to be able to notice any difference. Any difference I noticed was minimal","human_ref_B":"Best bet is boxed wine.","labels":1,"seconds_difference":49818.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imtkjt0","c_root_id_B":"imr4xy8","created_at_utc_A":1662139184,"created_at_utc_B":1662090299,"score_A":3,"score_B":2,"human_ref_A":"Honestly, there\u2019s always half full bottles of wine at my place. They still taste pretty amazing even after a few weeks. Either put a stopper on it or manage to stuff some of the cork back in.   I\u2019m a professional chocolate taster and have done wine pairings, wine tasting etc. so I tend to be able to notice any difference. Any difference I noticed was minimal","human_ref_B":"There are lots of wines now in the small 4 packs that would be fine for cooking.","labels":1,"seconds_difference":48885.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imtkjt0","c_root_id_B":"imrms04","created_at_utc_A":1662139184,"created_at_utc_B":1662101926,"score_A":3,"score_B":2,"human_ref_A":"Honestly, there\u2019s always half full bottles of wine at my place. They still taste pretty amazing even after a few weeks. Either put a stopper on it or manage to stuff some of the cork back in.   I\u2019m a professional chocolate taster and have done wine pairings, wine tasting etc. so I tend to be able to notice any difference. Any difference I noticed was minimal","human_ref_B":"Australia exports surprisingly good box wines. Trader Joe's had them the last time I looked. Look for a smallish generic looking cardboard box with printed-on labeling.","labels":1,"seconds_difference":37258.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imry3kk","c_root_id_B":"imtkjt0","created_at_utc_A":1662111501,"created_at_utc_B":1662139184,"score_A":2,"score_B":3,"human_ref_A":"The rare times we cook with wine, the cook has a glass at the same time, and we usually drink another while we eat the dish, so a bottle doesn't last so long at our place. I mean, a boeuf bourguignon that shimmers for hours calls for some red wine to enjoy the dish, and a glass of it during the long cooking","human_ref_B":"Honestly, there\u2019s always half full bottles of wine at my place. They still taste pretty amazing even after a few weeks. Either put a stopper on it or manage to stuff some of the cork back in.   I\u2019m a professional chocolate taster and have done wine pairings, wine tasting etc. so I tend to be able to notice any difference. Any difference I noticed was minimal","labels":0,"seconds_difference":27683.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imtkjt0","c_root_id_B":"imswd27","created_at_utc_A":1662139184,"created_at_utc_B":1662129791,"score_A":3,"score_B":2,"human_ref_A":"Honestly, there\u2019s always half full bottles of wine at my place. They still taste pretty amazing even after a few weeks. Either put a stopper on it or manage to stuff some of the cork back in.   I\u2019m a professional chocolate taster and have done wine pairings, wine tasting etc. so I tend to be able to notice any difference. Any difference I noticed was minimal","human_ref_B":"If it\u2019s just for cooking, freeze it.","labels":1,"seconds_difference":9393.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imt2y24","c_root_id_B":"imtkjt0","created_at_utc_A":1662132375,"created_at_utc_B":1662139184,"score_A":2,"score_B":3,"human_ref_A":"Buy box wine of adequate quality only.  My house wine is box wine and is fine for a long time.  Gifting wine is in bottles.  Evacuate an opened wine bottle to make its content last.","human_ref_B":"Honestly, there\u2019s always half full bottles of wine at my place. They still taste pretty amazing even after a few weeks. Either put a stopper on it or manage to stuff some of the cork back in.   I\u2019m a professional chocolate taster and have done wine pairings, wine tasting etc. so I tend to be able to notice any difference. Any difference I noticed was minimal","labels":0,"seconds_difference":6809.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imtkjt0","c_root_id_B":"imt99xj","created_at_utc_A":1662139184,"created_at_utc_B":1662134816,"score_A":3,"score_B":2,"human_ref_A":"Honestly, there\u2019s always half full bottles of wine at my place. They still taste pretty amazing even after a few weeks. Either put a stopper on it or manage to stuff some of the cork back in.   I\u2019m a professional chocolate taster and have done wine pairings, wine tasting etc. so I tend to be able to notice any difference. Any difference I noticed was minimal","human_ref_B":"1) Pour the leftovers into smaller bottles or containers if you have them to minimize exposure to air.   2) keep them in the fridge, which will slow oxidation and other chemical reactions.","labels":1,"seconds_difference":4368.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imqf2y6","c_root_id_B":"imq7r7s","created_at_utc_A":1662078330,"created_at_utc_B":1662075030,"score_A":3,"score_B":2,"human_ref_A":"I'm a huge fan of vinegar and making vinegars; I've always wanted to start an ongoing wine vinegar that you just add to as you use wine for cooking.... Read something about it somewhere once...   I'm an alcoholic tho so I'm lucky if the amount of wine the recipe calls for ends up in the dish much less having any left over.","human_ref_B":"Freeze left over wine in an ice cube tray then use as needed in future recipes.","labels":1,"seconds_difference":3300.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imq86nk","c_root_id_B":"imqf2y6","created_at_utc_A":1662075220,"created_at_utc_B":1662078330,"score_A":2,"score_B":3,"human_ref_A":"If you decide to use a vacumn stopper it generally only extends the life of the wine for about a week to week and half max.","human_ref_B":"I'm a huge fan of vinegar and making vinegars; I've always wanted to start an ongoing wine vinegar that you just add to as you use wine for cooking.... Read something about it somewhere once...   I'm an alcoholic tho so I'm lucky if the amount of wine the recipe calls for ends up in the dish much less having any left over.","labels":0,"seconds_difference":3110.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imq7r7s","c_root_id_B":"imqz039","created_at_utc_A":1662075030,"created_at_utc_B":1662087376,"score_A":2,"score_B":3,"human_ref_A":"Freeze left over wine in an ice cube tray then use as needed in future recipes.","human_ref_B":"I always vacuum seal and keep in fridge. It keeps for a few months like this, although not as long as fortified wine kept the same way.","labels":0,"seconds_difference":12346.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imqz039","c_root_id_B":"imq86nk","created_at_utc_A":1662087376,"created_at_utc_B":1662075220,"score_A":3,"score_B":2,"human_ref_A":"I always vacuum seal and keep in fridge. It keeps for a few months like this, although not as long as fortified wine kept the same way.","human_ref_B":"If you decide to use a vacumn stopper it generally only extends the life of the wine for about a week to week and half max.","labels":1,"seconds_difference":12156.0,"score_ratio":1.5}
{"post_id":"x3jht9","domain":"askculinary_test","upvote_ratio":0.75,"history":"How to store opened wine? Basically, I'd like to start cooking with wine (red and white) but don't know how to store the bottles and for how long they'll be usable, as I would have to cook at least 4 times with a bottle to finish it. How do you store them?","c_root_id_A":"imqz039","c_root_id_B":"imqpane","created_at_utc_A":1662087376,"created_at_utc_B":1662082948,"score_A":3,"score_B":2,"human_ref_A":"I always vacuum seal and keep in fridge. It keeps for a few months like this, although not as long as fortified wine kept the same way.","human_ref_B":"Since I've had some of the boxed wines leak in the pantry and the refrigerator, I just get some of those little four packs of bottles. I usually cook with pinot grigio in addition to keeping a bit of sherry and other liquor in the pantry to cook with. (Vodka for pie crust, etc.)","labels":1,"seconds_difference":4428.0,"score_ratio":1.5}
{"post_id":"1paijm","domain":"askculinary_test","upvote_ratio":0.81,"history":"Why shouldn't I force thaw raw shrimp? The package of cheap, Costco-purchased, tailed raw shrimp from Vietnam says to thaw only by leaving for a while in the fridge, and specifically says to not force thaw under cold water.  It doesn't mention microwave thawing or going straight to frying from the freezer at all.  Any particular reason why not?","c_root_id_A":"cd0e8ed","c_root_id_B":"cd0fbyz","created_at_utc_A":1382841730,"created_at_utc_B":1382845348,"score_A":6,"score_B":28,"human_ref_A":"That's the safest way to avoid time-temperature abuse.  We force thaw at work and there is nothing wrong with doing it at home.  The health department would have something else to say about that though.","human_ref_B":"Force thawing under cold water and microwave thawing are both generally considered acceptable (health-wise, in a home or food service environment) provided the product is cooked immediately after thawing. Grocery stores often force thaw as well, but that can be dangerous as the product will likely go frozen->thaw->danger zone->fridge->cook, Instead of frozen->thaw->cook.  What is really nice about thawing in the fridge is that the product never reaches unsafe temperatures. This allows you to delay cooking until needed, or if you change your mind and decide you don't want shrimp, they are reliably safe for tomorrow. Force thawing does introduce the food to \"dangerous\" temperatures (4-60 Centigrade) which are perfect for bacterial growth. Fridge thawing does not.  Tl;dr: If you are cooking it immediately after thawing (and not refrigerating again), force thawing is fine. If you are storing it between thawing and cooking, only thaw it in the fridge.","labels":0,"seconds_difference":3618.0,"score_ratio":4.6666666667}
{"post_id":"umtr23","domain":"askculinary_test","upvote_ratio":0.86,"history":"Need help pumping up a German dish. My wife's family is of German descent, and growing up there were 3 girls, a boy, and the parents, so big, cheap meals were very important.  Few times a year, they'll make a dish the is essentially brats, ribs, ham, sauerkraut, and apples thrown into a slow cooker.  Honestly, it's fine.  Pretty tasty and does the job of feeding a horde.  But it all comes out the same color, and it's not particularly appetizing.  I don't want to reinvent their wheel, but I'd be curious on advice to spruce it up.  Here are my thoughts.  1.  Brown the brats and add them in towards the end.  To a further end, boil them in beer, then color them up on a grill before adding to the slow cooker at the end if the cook. 2. Sauerkraut is pretty good.  Maybe brown the ham, but cooked in some apple juice and white wine, handful of peppercorns, chopped apples, mustard seed and some chopped apples, and I'd likely be set. 3. Ribs.  This is more for the extra protein, because their not really treated as ribs.  The meat is tender to the point of falling off the bone.  If these were bbq, they'd be overdone, but I don't mind it.  They don't remove the membrane which is about the only thing I take offense to, otherwise I'm not sure how to improve slow cooked ribs.  At this point I'd probably just remove the membrane, season the ribs the night before and let them sit in my fridge.  Only reason I'm curious is that my MIL has started suggesting that as time goes by, that shed like it for me to start taking over hosting\/cooking for them.  I can absolutely make it already, but the cook in me continues to look to elevate a dish.","c_root_id_A":"i846g77","c_root_id_B":"i83va53","created_at_utc_A":1652225204,"created_at_utc_B":1652220263,"score_A":9,"score_B":3,"human_ref_A":"I'd add a smoked ham hock and a couple of marrow bones, to start. It'll add richness and another dimension.  I would brown the brats and then throw the sauerkraut in the pan on high heat. It's nontraditional, but sauerkraut actually tastes great this way. You'll have to wait for the liquid to boil off.  What kind of apples are you using? Maybe you're already doing this but this is definitely a situation where you want Granny Smith rather than sweet apples.  Are there caramelized onions in this? That's another option for a bit more richness and interest.  You could even throw some caraway seeds and\/or dried juniper berries for extra dimension, or try toasting some mustard seeds in oil and finishing the dish with the mixture. Just be careful with the smoke points - might be best to use lard for that.","human_ref_B":"Could you use red sauerkraut? I make a pierogi, kielbasa, and cabbage a few times each fall. I usually do a mix of green and purple cabbage with some carrot so that there\u2019s a break from shades of brown and beige.","labels":1,"seconds_difference":4941.0,"score_ratio":3.0}
{"post_id":"umtr23","domain":"askculinary_test","upvote_ratio":0.86,"history":"Need help pumping up a German dish. My wife's family is of German descent, and growing up there were 3 girls, a boy, and the parents, so big, cheap meals were very important.  Few times a year, they'll make a dish the is essentially brats, ribs, ham, sauerkraut, and apples thrown into a slow cooker.  Honestly, it's fine.  Pretty tasty and does the job of feeding a horde.  But it all comes out the same color, and it's not particularly appetizing.  I don't want to reinvent their wheel, but I'd be curious on advice to spruce it up.  Here are my thoughts.  1.  Brown the brats and add them in towards the end.  To a further end, boil them in beer, then color them up on a grill before adding to the slow cooker at the end if the cook. 2. Sauerkraut is pretty good.  Maybe brown the ham, but cooked in some apple juice and white wine, handful of peppercorns, chopped apples, mustard seed and some chopped apples, and I'd likely be set. 3. Ribs.  This is more for the extra protein, because their not really treated as ribs.  The meat is tender to the point of falling off the bone.  If these were bbq, they'd be overdone, but I don't mind it.  They don't remove the membrane which is about the only thing I take offense to, otherwise I'm not sure how to improve slow cooked ribs.  At this point I'd probably just remove the membrane, season the ribs the night before and let them sit in my fridge.  Only reason I'm curious is that my MIL has started suggesting that as time goes by, that shed like it for me to start taking over hosting\/cooking for them.  I can absolutely make it already, but the cook in me continues to look to elevate a dish.","c_root_id_A":"i83va53","c_root_id_B":"i84a9fa","created_at_utc_A":1652220263,"created_at_utc_B":1652226922,"score_A":3,"score_B":5,"human_ref_A":"Could you use red sauerkraut? I make a pierogi, kielbasa, and cabbage a few times each fall. I usually do a mix of green and purple cabbage with some carrot so that there\u2019s a break from shades of brown and beige.","human_ref_B":"Accents that would be in theme:  -add some fennel or caraway seed as a garnish  -fresh dill as a garnish   Pan frying the brats separately will make a substantial difference. Slow cooked sausages get kind of sad because they end up losing their characteristic meatiness and salinity while acquiring no browned notes. I wouldn't bother boiling them in beer. A crisp cold beer is a classic excellent pairing for brats and kraut. It's like the Germans were onto something.  Find an actually good caraway or rye bread to accompany things.   Start learning some other traditional German preparations like Leberkn\u00f6delsuppe (liver ball soup). There are lots of traditional German preparations that are good for feeding a horde.","labels":0,"seconds_difference":6659.0,"score_ratio":1.6666666667}
{"post_id":"umtr23","domain":"askculinary_test","upvote_ratio":0.86,"history":"Need help pumping up a German dish. My wife's family is of German descent, and growing up there were 3 girls, a boy, and the parents, so big, cheap meals were very important.  Few times a year, they'll make a dish the is essentially brats, ribs, ham, sauerkraut, and apples thrown into a slow cooker.  Honestly, it's fine.  Pretty tasty and does the job of feeding a horde.  But it all comes out the same color, and it's not particularly appetizing.  I don't want to reinvent their wheel, but I'd be curious on advice to spruce it up.  Here are my thoughts.  1.  Brown the brats and add them in towards the end.  To a further end, boil them in beer, then color them up on a grill before adding to the slow cooker at the end if the cook. 2. Sauerkraut is pretty good.  Maybe brown the ham, but cooked in some apple juice and white wine, handful of peppercorns, chopped apples, mustard seed and some chopped apples, and I'd likely be set. 3. Ribs.  This is more for the extra protein, because their not really treated as ribs.  The meat is tender to the point of falling off the bone.  If these were bbq, they'd be overdone, but I don't mind it.  They don't remove the membrane which is about the only thing I take offense to, otherwise I'm not sure how to improve slow cooked ribs.  At this point I'd probably just remove the membrane, season the ribs the night before and let them sit in my fridge.  Only reason I'm curious is that my MIL has started suggesting that as time goes by, that shed like it for me to start taking over hosting\/cooking for them.  I can absolutely make it already, but the cook in me continues to look to elevate a dish.","c_root_id_A":"i84cerg","c_root_id_B":"i86ccot","created_at_utc_A":1652227893,"created_at_utc_B":1652272096,"score_A":4,"score_B":5,"human_ref_A":"Do they call it choucroute garnie?  You can find suggestions if you search for that term.   Mustard to serve it with would be nice.","human_ref_B":"Upgrade to choucroute garnie","labels":0,"seconds_difference":44203.0,"score_ratio":1.25}
{"post_id":"umtr23","domain":"askculinary_test","upvote_ratio":0.86,"history":"Need help pumping up a German dish. My wife's family is of German descent, and growing up there were 3 girls, a boy, and the parents, so big, cheap meals were very important.  Few times a year, they'll make a dish the is essentially brats, ribs, ham, sauerkraut, and apples thrown into a slow cooker.  Honestly, it's fine.  Pretty tasty and does the job of feeding a horde.  But it all comes out the same color, and it's not particularly appetizing.  I don't want to reinvent their wheel, but I'd be curious on advice to spruce it up.  Here are my thoughts.  1.  Brown the brats and add them in towards the end.  To a further end, boil them in beer, then color them up on a grill before adding to the slow cooker at the end if the cook. 2. Sauerkraut is pretty good.  Maybe brown the ham, but cooked in some apple juice and white wine, handful of peppercorns, chopped apples, mustard seed and some chopped apples, and I'd likely be set. 3. Ribs.  This is more for the extra protein, because their not really treated as ribs.  The meat is tender to the point of falling off the bone.  If these were bbq, they'd be overdone, but I don't mind it.  They don't remove the membrane which is about the only thing I take offense to, otherwise I'm not sure how to improve slow cooked ribs.  At this point I'd probably just remove the membrane, season the ribs the night before and let them sit in my fridge.  Only reason I'm curious is that my MIL has started suggesting that as time goes by, that shed like it for me to start taking over hosting\/cooking for them.  I can absolutely make it already, but the cook in me continues to look to elevate a dish.","c_root_id_A":"i86ccot","c_root_id_B":"i83va53","created_at_utc_A":1652272096,"created_at_utc_B":1652220263,"score_A":5,"score_B":3,"human_ref_A":"Upgrade to choucroute garnie","human_ref_B":"Could you use red sauerkraut? I make a pierogi, kielbasa, and cabbage a few times each fall. I usually do a mix of green and purple cabbage with some carrot so that there\u2019s a break from shades of brown and beige.","labels":1,"seconds_difference":51833.0,"score_ratio":1.6666666667}
{"post_id":"umtr23","domain":"askculinary_test","upvote_ratio":0.86,"history":"Need help pumping up a German dish. My wife's family is of German descent, and growing up there were 3 girls, a boy, and the parents, so big, cheap meals were very important.  Few times a year, they'll make a dish the is essentially brats, ribs, ham, sauerkraut, and apples thrown into a slow cooker.  Honestly, it's fine.  Pretty tasty and does the job of feeding a horde.  But it all comes out the same color, and it's not particularly appetizing.  I don't want to reinvent their wheel, but I'd be curious on advice to spruce it up.  Here are my thoughts.  1.  Brown the brats and add them in towards the end.  To a further end, boil them in beer, then color them up on a grill before adding to the slow cooker at the end if the cook. 2. Sauerkraut is pretty good.  Maybe brown the ham, but cooked in some apple juice and white wine, handful of peppercorns, chopped apples, mustard seed and some chopped apples, and I'd likely be set. 3. Ribs.  This is more for the extra protein, because their not really treated as ribs.  The meat is tender to the point of falling off the bone.  If these were bbq, they'd be overdone, but I don't mind it.  They don't remove the membrane which is about the only thing I take offense to, otherwise I'm not sure how to improve slow cooked ribs.  At this point I'd probably just remove the membrane, season the ribs the night before and let them sit in my fridge.  Only reason I'm curious is that my MIL has started suggesting that as time goes by, that shed like it for me to start taking over hosting\/cooking for them.  I can absolutely make it already, but the cook in me continues to look to elevate a dish.","c_root_id_A":"i84u83n","c_root_id_B":"i86ccot","created_at_utc_A":1652235997,"created_at_utc_B":1652272096,"score_A":2,"score_B":5,"human_ref_A":"If you want some color, Germans love a sprinkle of parsley. Ha.  I'm not familiar with any dish like the one you've described (at least not in Bavaria, where I live). It seems strange to me to cook sauerkraut in a slow cooker. But there is an amazing dish that you could make using the same set of ingredients, plus one: schupfnudeln.  These are German gnocchi. Made pretty much the same way Italian potato gnocchi are made, but shaped kinda like elongated footballs. They should be about a finger's length and width, rolled to be pointy on both ends. The classic way to eat them is fried in a pan with lots of sauerkraut and some speck (or sausage, ham, etc). They're best when seasoned with lots of black pepper. Sometimes they'll be seasoned with paprika, too. And of course a sprinkle of parsley.","human_ref_B":"Upgrade to choucroute garnie","labels":0,"seconds_difference":36099.0,"score_ratio":2.5}
{"post_id":"umtr23","domain":"askculinary_test","upvote_ratio":0.86,"history":"Need help pumping up a German dish. My wife's family is of German descent, and growing up there were 3 girls, a boy, and the parents, so big, cheap meals were very important.  Few times a year, they'll make a dish the is essentially brats, ribs, ham, sauerkraut, and apples thrown into a slow cooker.  Honestly, it's fine.  Pretty tasty and does the job of feeding a horde.  But it all comes out the same color, and it's not particularly appetizing.  I don't want to reinvent their wheel, but I'd be curious on advice to spruce it up.  Here are my thoughts.  1.  Brown the brats and add them in towards the end.  To a further end, boil them in beer, then color them up on a grill before adding to the slow cooker at the end if the cook. 2. Sauerkraut is pretty good.  Maybe brown the ham, but cooked in some apple juice and white wine, handful of peppercorns, chopped apples, mustard seed and some chopped apples, and I'd likely be set. 3. Ribs.  This is more for the extra protein, because their not really treated as ribs.  The meat is tender to the point of falling off the bone.  If these were bbq, they'd be overdone, but I don't mind it.  They don't remove the membrane which is about the only thing I take offense to, otherwise I'm not sure how to improve slow cooked ribs.  At this point I'd probably just remove the membrane, season the ribs the night before and let them sit in my fridge.  Only reason I'm curious is that my MIL has started suggesting that as time goes by, that shed like it for me to start taking over hosting\/cooking for them.  I can absolutely make it already, but the cook in me continues to look to elevate a dish.","c_root_id_A":"i84cerg","c_root_id_B":"i83va53","created_at_utc_A":1652227893,"created_at_utc_B":1652220263,"score_A":4,"score_B":3,"human_ref_A":"Do they call it choucroute garnie?  You can find suggestions if you search for that term.   Mustard to serve it with would be nice.","human_ref_B":"Could you use red sauerkraut? I make a pierogi, kielbasa, and cabbage a few times each fall. I usually do a mix of green and purple cabbage with some carrot so that there\u2019s a break from shades of brown and beige.","labels":1,"seconds_difference":7630.0,"score_ratio":1.3333333333}
{"post_id":"2otvy1","domain":"askculinary_test","upvote_ratio":0.72,"history":"I've started keeping my peanut oil in a squeeze bottle. What are the chances that the oil will oxidise through the opening in the nozzle? I recently bought a commercial squeeze bottle similar to this one. While it's made cooking very convenient, I'm worried about air getting through the uncapped opening in the nozzle and affecting the oil. It can take me a few weeks to go through a whole bottle of oil so I was concerned about it going off during that time.  I also bought one similar to this (but without the top cap), but it doesn't really work well at all. I've found that to get the nozzle to open, I have to squeeze so hard that it ends up squirting out a lot more oil than I wanted. Am I using it wrong or what?  Thanks for your help.","c_root_id_A":"cmqhfb7","c_root_id_B":"cmqif0y","created_at_utc_A":1418184900,"created_at_utc_B":1418186999,"score_A":2,"score_B":3,"human_ref_A":"I think you'll be fine as long as you use it in a timely manner and don't let it sit. Restaurants often have their oil and vinegar sets in open-ended glass containers with open spouts and depending on the place they probably change it once ever few weeks. The environments they are stored in can often be quite heated and not as pleasant as your pantry at home.  As for kitchen work, restaurants probably go through a squirt bottle of oil a day or more if you are on the sautee line. The trick for doing it this way at home is to just make sure you don't accidentally heat your oil by storing it in close proximity to your stove or something random that will speed up the oxidizing process. Other than that you should be good.  We could probably talk forever about your choice of peanut oil for sauteing stuff vs. all the others but as long as you're happy with the end result that's cool.  All this with a grain of salt. Rancid oil is truly awful. I'm sure what is going to be a more contributing factor is how it is stored and how often it is used.   Best of luck!","human_ref_B":"get the little red stopper....buy another squeeze bottle from the cake decorating section.","labels":0,"seconds_difference":2099.0,"score_ratio":1.5}
{"post_id":"2otvy1","domain":"askculinary_test","upvote_ratio":0.72,"history":"I've started keeping my peanut oil in a squeeze bottle. What are the chances that the oil will oxidise through the opening in the nozzle? I recently bought a commercial squeeze bottle similar to this one. While it's made cooking very convenient, I'm worried about air getting through the uncapped opening in the nozzle and affecting the oil. It can take me a few weeks to go through a whole bottle of oil so I was concerned about it going off during that time.  I also bought one similar to this (but without the top cap), but it doesn't really work well at all. I've found that to get the nozzle to open, I have to squeeze so hard that it ends up squirting out a lot more oil than I wanted. Am I using it wrong or what?  Thanks for your help.","c_root_id_A":"cmqix32","c_root_id_B":"cmqhfb7","created_at_utc_A":1418188111,"created_at_utc_B":1418184900,"score_A":3,"score_B":2,"human_ref_A":"I use glass bottles with pourer tops, but they let a similar amount of air in. I use up a bottle of oil in maybe 1 month and in that time it doesn't go bad.  Except for my canola oil bottle - I don't use canola oil that often and it seems to get funky in about 3-4 months.","human_ref_B":"I think you'll be fine as long as you use it in a timely manner and don't let it sit. Restaurants often have their oil and vinegar sets in open-ended glass containers with open spouts and depending on the place they probably change it once ever few weeks. The environments they are stored in can often be quite heated and not as pleasant as your pantry at home.  As for kitchen work, restaurants probably go through a squirt bottle of oil a day or more if you are on the sautee line. The trick for doing it this way at home is to just make sure you don't accidentally heat your oil by storing it in close proximity to your stove or something random that will speed up the oxidizing process. Other than that you should be good.  We could probably talk forever about your choice of peanut oil for sauteing stuff vs. all the others but as long as you're happy with the end result that's cool.  All this with a grain of salt. Rancid oil is truly awful. I'm sure what is going to be a more contributing factor is how it is stored and how often it is used.   Best of luck!","labels":1,"seconds_difference":3211.0,"score_ratio":1.5}
{"post_id":"5moxcu","domain":"askculinary_test","upvote_ratio":0.84,"history":"This might be out of scope here, but is there a culinary term for things like anchovies, gherkins, capers etc that you add to something? It's driving me crazy because I'm positive there's a word but I can't think of anything. They're not really condiments, because they are enjoyed on their own or can be the focus of a composition.","c_root_id_A":"dc5yiwj","c_root_id_B":"dc5jpnf","created_at_utc_A":1483901925,"created_at_utc_B":1483874942,"score_A":3,"score_B":2,"human_ref_A":"**Accompaniment** is the word you are looking for i think.  When they are used in that way at least.  Like an Anchovie on a Caesar salad, or a Gherkin on a charcuterie plate.  If they are mixed into the dish i would just call them an ingredient.   EDIT: ac\u00b7com\u00b7pa\u00b7ni\u00b7ment - *noun* - something that is supplementary to or complements something else, typically food.","human_ref_B":"i feel like pickles are more or less deliberately set on the side of a plate and are not an ingredient in food item unless actually included inside the sandwich or like.  capers on the other hand are generally incorporated thru\/over a dish and are much closer to the ingredient-end of the spectrum, if that makes any sense.  they are definitely contributing to the overall flavor of a dish, i don't think pickles on the side do the same.","labels":1,"seconds_difference":26983.0,"score_ratio":1.5}
{"post_id":"fy4i0f","domain":"askculinary_test","upvote_ratio":0.79,"history":"In my grandma's recipe for sweet bread eggs are the only liquid. Is this a thing? Are there other examples? My grandmother recently gave me her recipe for Portuguese Sweet Bread and the shocker is that the only liquid is eggs -- more than two dozen for a large batch. Butter is the only other wet ingredient. This got me to wondering if there are other examples of breads\/cakes where the only liquid is egg.   TBH, her sweet bread dries out quickly -- it's best eaten the same day. I'm guessing that's because of the egg whites which makes me wonder if there are breads that use a large number of egg yolks.","c_root_id_A":"fmy9hph","c_root_id_B":"fmymkkv","created_at_utc_A":1586481037,"created_at_utc_B":1586489858,"score_A":7,"score_B":13,"human_ref_A":"the original pound cake is 1 lb of butter, flour, egg, sugar. it makes a cake, but the reason we don't is that we can do better. milk is usually add and it'll make the dough more tender. oil makes things richer.","human_ref_B":"When I lived in Rhode Island which has a strong Portuguese community, I used to LOVE Portuguese sweet bread -- that first day, it was so tender and delicious. For a while I had a frugal boyfriend who would buy it day-old...what a disappointment. The stale bread, and the boyfriend!","labels":0,"seconds_difference":8821.0,"score_ratio":1.8571428571}
{"post_id":"fy4i0f","domain":"askculinary_test","upvote_ratio":0.79,"history":"In my grandma's recipe for sweet bread eggs are the only liquid. Is this a thing? Are there other examples? My grandmother recently gave me her recipe for Portuguese Sweet Bread and the shocker is that the only liquid is eggs -- more than two dozen for a large batch. Butter is the only other wet ingredient. This got me to wondering if there are other examples of breads\/cakes where the only liquid is egg.   TBH, her sweet bread dries out quickly -- it's best eaten the same day. I'm guessing that's because of the egg whites which makes me wonder if there are breads that use a large number of egg yolks.","c_root_id_A":"fmyku1k","c_root_id_B":"fmymkkv","created_at_utc_A":1586488606,"created_at_utc_B":1586489858,"score_A":2,"score_B":13,"human_ref_A":"Though some cakes call for milk, most cakes use only eggs as a liquid (unless it's a liquid fat cake - think an olive oil cake)  But for bread it seems quite unusual, usually water or milk is used to hydrate the dough and help activate the yeast. Other sweet breads i've seen call for water and\/or milk. How is the yeast used in her recipe?","human_ref_B":"When I lived in Rhode Island which has a strong Portuguese community, I used to LOVE Portuguese sweet bread -- that first day, it was so tender and delicious. For a while I had a frugal boyfriend who would buy it day-old...what a disappointment. The stale bread, and the boyfriend!","labels":0,"seconds_difference":1252.0,"score_ratio":6.5}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hnnxmu4","c_root_id_B":"hno11an","created_at_utc_A":1638926412,"created_at_utc_B":1638928122,"score_A":102,"score_B":149,"human_ref_A":"In any fine dining restaurant that I've worked in, it's always been Joyce Chen Scissors that have been generally accepted as the gold standard. If you wanted something a bit more heavy-duty then a chef I worked with had these Mac poultry shears that could cut through near enough anything","human_ref_B":"I have them sharpened when I do my sewing scissors.  I take them to the sharpening events at joanns, but other sewing\/quilting shops might have events, too. Or you can find a reputable knife shop.  I have always failed miserably trying to sharpen scissors myself, so I pay the money to have someone else do them.","labels":0,"seconds_difference":1710.0,"score_ratio":1.4607843137}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hnnxmu4","c_root_id_B":"hno6st7","created_at_utc_A":1638926412,"created_at_utc_B":1638931007,"score_A":102,"score_B":117,"human_ref_A":"In any fine dining restaurant that I've worked in, it's always been Joyce Chen Scissors that have been generally accepted as the gold standard. If you wanted something a bit more heavy-duty then a chef I worked with had these Mac poultry shears that could cut through near enough anything","human_ref_B":"I just wanted to add, I keep a regular pair of scissors in the kitchen for plastic & paper. That way the kitchen shears stay sharper for food. Paper will dull scissors so fast!","labels":0,"seconds_difference":4595.0,"score_ratio":1.1470588235}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hno6st7","c_root_id_B":"hno5hym","created_at_utc_A":1638931007,"created_at_utc_B":1638930351,"score_A":117,"score_B":28,"human_ref_A":"I just wanted to add, I keep a regular pair of scissors in the kitchen for plastic & paper. That way the kitchen shears stay sharper for food. Paper will dull scissors so fast!","human_ref_B":"Ernst Wright Turton kitchen shears: the scissors your kids will give to your grandkids.  They should really never need sharpening with normal use.","labels":1,"seconds_difference":656.0,"score_ratio":4.1785714286}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hno6st7","c_root_id_B":"hno4e4e","created_at_utc_A":1638931007,"created_at_utc_B":1638929793,"score_A":117,"score_B":8,"human_ref_A":"I just wanted to add, I keep a regular pair of scissors in the kitchen for plastic & paper. That way the kitchen shears stay sharper for food. Paper will dull scissors so fast!","human_ref_B":"there are scissor sharpeners you can buy. they're not particularly fancy or high quality but they work well for me. I had these that have a sharpener built into the blade cover (until I broke them spatchcocking a chicken lol) and the sharpener worked great, but there are ones you can buy separately or built into a knife sharpener.","labels":1,"seconds_difference":1214.0,"score_ratio":14.625}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hnobd7v","c_root_id_B":"hno5hym","created_at_utc_A":1638933347,"created_at_utc_B":1638930351,"score_A":29,"score_B":28,"human_ref_A":"I find that cutting some foil gives the scissors a basic hone. They probably won't be as sharp as factory edge, but they should get a bit better.","human_ref_B":"Ernst Wright Turton kitchen shears: the scissors your kids will give to your grandkids.  They should really never need sharpening with normal use.","labels":1,"seconds_difference":2996.0,"score_ratio":1.0357142857}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hno4e4e","c_root_id_B":"hno5hym","created_at_utc_A":1638929793,"created_at_utc_B":1638930351,"score_A":8,"score_B":28,"human_ref_A":"there are scissor sharpeners you can buy. they're not particularly fancy or high quality but they work well for me. I had these that have a sharpener built into the blade cover (until I broke them spatchcocking a chicken lol) and the sharpener worked great, but there are ones you can buy separately or built into a knife sharpener.","human_ref_B":"Ernst Wright Turton kitchen shears: the scissors your kids will give to your grandkids.  They should really never need sharpening with normal use.","labels":0,"seconds_difference":558.0,"score_ratio":3.5}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hnob2kf","c_root_id_B":"hnobd7v","created_at_utc_A":1638933196,"created_at_utc_B":1638933347,"score_A":21,"score_B":29,"human_ref_A":"Fiskars Scissors sharpener I bought one of these when I worked the Wal Mart fabric department back in 1998, and 23 years later, it still works, and my scissors are all brand-new sharp.    I too, buy a multi-pack of Office Scissors, and keep pairs all around the house. I have 2 pair of those bulky kitchen shears. I now use them only to cut nylon zip ties on packages, or other weird bulky cutting.  Give me a nice razor sharp pair of cheap office scissors for everything else!   (Fun tip - cut your ramen noodles after cooking so you can eat them with less mess...)  \\~SpuddleBuns","human_ref_B":"I find that cutting some foil gives the scissors a basic hone. They probably won't be as sharp as factory edge, but they should get a bit better.","labels":0,"seconds_difference":151.0,"score_ratio":1.380952381}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hnobd7v","c_root_id_B":"hnoae3j","created_at_utc_A":1638933347,"created_at_utc_B":1638932846,"score_A":29,"score_B":9,"human_ref_A":"I find that cutting some foil gives the scissors a basic hone. They probably won't be as sharp as factory edge, but they should get a bit better.","human_ref_B":"Caveat: not a kitchen professional.  Different scissors are used for different purposes; they are not all-in-one.    For meat, I have some basic OXO poultry shears; been butchering poultry for several years with them; I'll still spatchcock a Turkey\/Chicken\/Duck without any issues.  Oddly, I haven't even sharpened them yet; I'll get out the wet stone when they don't perform how I want (but 3 years in, they're still good).  I only use them to butcher though.    I have a pair of regular ol' scissors for paper\/plastic\/dough on occasion.  My vacuum sealer has a built-in cutter, and large boxes of bags should too.  For opening stuff, I just use a pairing knife.  The less use your scissors get, the sharper they'll stay.","labels":1,"seconds_difference":501.0,"score_ratio":3.2222222222}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hnobd7v","c_root_id_B":"hno4e4e","created_at_utc_A":1638933347,"created_at_utc_B":1638929793,"score_A":29,"score_B":8,"human_ref_A":"I find that cutting some foil gives the scissors a basic hone. They probably won't be as sharp as factory edge, but they should get a bit better.","human_ref_B":"there are scissor sharpeners you can buy. they're not particularly fancy or high quality but they work well for me. I had these that have a sharpener built into the blade cover (until I broke them spatchcocking a chicken lol) and the sharpener worked great, but there are ones you can buy separately or built into a knife sharpener.","labels":1,"seconds_difference":3554.0,"score_ratio":3.625}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hnobd7v","c_root_id_B":"hnob57v","created_at_utc_A":1638933347,"created_at_utc_B":1638933234,"score_A":29,"score_B":2,"human_ref_A":"I find that cutting some foil gives the scissors a basic hone. They probably won't be as sharp as factory edge, but they should get a bit better.","human_ref_B":"What about just some passes on a honing rod","labels":1,"seconds_difference":113.0,"score_ratio":14.5}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hnoae3j","c_root_id_B":"hnob2kf","created_at_utc_A":1638932846,"created_at_utc_B":1638933196,"score_A":9,"score_B":21,"human_ref_A":"Caveat: not a kitchen professional.  Different scissors are used for different purposes; they are not all-in-one.    For meat, I have some basic OXO poultry shears; been butchering poultry for several years with them; I'll still spatchcock a Turkey\/Chicken\/Duck without any issues.  Oddly, I haven't even sharpened them yet; I'll get out the wet stone when they don't perform how I want (but 3 years in, they're still good).  I only use them to butcher though.    I have a pair of regular ol' scissors for paper\/plastic\/dough on occasion.  My vacuum sealer has a built-in cutter, and large boxes of bags should too.  For opening stuff, I just use a pairing knife.  The less use your scissors get, the sharper they'll stay.","human_ref_B":"Fiskars Scissors sharpener I bought one of these when I worked the Wal Mart fabric department back in 1998, and 23 years later, it still works, and my scissors are all brand-new sharp.    I too, buy a multi-pack of Office Scissors, and keep pairs all around the house. I have 2 pair of those bulky kitchen shears. I now use them only to cut nylon zip ties on packages, or other weird bulky cutting.  Give me a nice razor sharp pair of cheap office scissors for everything else!   (Fun tip - cut your ramen noodles after cooking so you can eat them with less mess...)  \\~SpuddleBuns","labels":0,"seconds_difference":350.0,"score_ratio":2.3333333333}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hnob2kf","c_root_id_B":"hno4e4e","created_at_utc_A":1638933196,"created_at_utc_B":1638929793,"score_A":21,"score_B":8,"human_ref_A":"Fiskars Scissors sharpener I bought one of these when I worked the Wal Mart fabric department back in 1998, and 23 years later, it still works, and my scissors are all brand-new sharp.    I too, buy a multi-pack of Office Scissors, and keep pairs all around the house. I have 2 pair of those bulky kitchen shears. I now use them only to cut nylon zip ties on packages, or other weird bulky cutting.  Give me a nice razor sharp pair of cheap office scissors for everything else!   (Fun tip - cut your ramen noodles after cooking so you can eat them with less mess...)  \\~SpuddleBuns","human_ref_B":"there are scissor sharpeners you can buy. they're not particularly fancy or high quality but they work well for me. I had these that have a sharpener built into the blade cover (until I broke them spatchcocking a chicken lol) and the sharpener worked great, but there are ones you can buy separately or built into a knife sharpener.","labels":1,"seconds_difference":3403.0,"score_ratio":2.625}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hnoae3j","c_root_id_B":"hno4e4e","created_at_utc_A":1638932846,"created_at_utc_B":1638929793,"score_A":9,"score_B":8,"human_ref_A":"Caveat: not a kitchen professional.  Different scissors are used for different purposes; they are not all-in-one.    For meat, I have some basic OXO poultry shears; been butchering poultry for several years with them; I'll still spatchcock a Turkey\/Chicken\/Duck without any issues.  Oddly, I haven't even sharpened them yet; I'll get out the wet stone when they don't perform how I want (but 3 years in, they're still good).  I only use them to butcher though.    I have a pair of regular ol' scissors for paper\/plastic\/dough on occasion.  My vacuum sealer has a built-in cutter, and large boxes of bags should too.  For opening stuff, I just use a pairing knife.  The less use your scissors get, the sharper they'll stay.","human_ref_B":"there are scissor sharpeners you can buy. they're not particularly fancy or high quality but they work well for me. I had these that have a sharpener built into the blade cover (until I broke them spatchcocking a chicken lol) and the sharpener worked great, but there are ones you can buy separately or built into a knife sharpener.","labels":1,"seconds_difference":3053.0,"score_ratio":1.125}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hnocnvw","c_root_id_B":"hnob57v","created_at_utc_A":1638934022,"created_at_utc_B":1638933234,"score_A":5,"score_B":2,"human_ref_A":"I use a sharpening tool that\u2019s made to sharpen garden equipment.  Works great.","human_ref_B":"What about just some passes on a honing rod","labels":1,"seconds_difference":788.0,"score_ratio":2.5}
{"post_id":"rbedun","domain":"askculinary_test","upvote_ratio":0.96,"history":"Kitchen Scissors: How do i keep the functional\/sharp? I'll start by saying I do not use fancy kitchen scissors ; I use KitchenAid Scissors. Out the box they were great, but after about 6 months, they are dull and can't cut my vaccum seal bags. Most other things i would say the scissors tear rather than cut.   For culinary folk are there trusted scissors out there?   Do you sharpen them like any other knife?   Thanks in advance!","c_root_id_A":"hnocnvw","c_root_id_B":"hnocalr","created_at_utc_A":1638934022,"created_at_utc_B":1638933830,"score_A":5,"score_B":2,"human_ref_A":"I use a sharpening tool that\u2019s made to sharpen garden equipment.  Works great.","human_ref_B":"I occasionally hone mine on a knife steel, and find myself wondering why I don't hone them every damned time I use them.","labels":1,"seconds_difference":192.0,"score_ratio":2.5}
{"post_id":"1nstma","domain":"askculinary_test","upvote_ratio":0.81,"history":"I made my chili too hot. Is there any way to tone it down? I tasted it after i seasoned it with some chipotle chili powder instead of regular chili powder. Its not inedible but it's hotter than my family likes it. Is there anyway i can recover it while it is still cooking on the stove?","c_root_id_A":"cclpbdm","c_root_id_B":"cclq01c","created_at_utc_A":1381004606,"created_at_utc_B":1381006849,"score_A":6,"score_B":24,"human_ref_A":"If cheese and sour cream don't work, my first time using 4am, add onto a plate of burritos.","human_ref_B":"Make another batch without any spicy stuff. Mix it in, should be half as hot.","labels":0,"seconds_difference":2243.0,"score_ratio":4.0}
{"post_id":"1nstma","domain":"askculinary_test","upvote_ratio":0.81,"history":"I made my chili too hot. Is there any way to tone it down? I tasted it after i seasoned it with some chipotle chili powder instead of regular chili powder. Its not inedible but it's hotter than my family likes it. Is there anyway i can recover it while it is still cooking on the stove?","c_root_id_A":"cclp7mj","c_root_id_B":"cclq01c","created_at_utc_A":1381004272,"created_at_utc_B":1381006849,"score_A":3,"score_B":24,"human_ref_A":"If you can add another can of beans, that is the easiest way.  You can also try dropping in a peeled potato.","human_ref_B":"Make another batch without any spicy stuff. Mix it in, should be half as hot.","labels":0,"seconds_difference":2577.0,"score_ratio":8.0}
{"post_id":"1nstma","domain":"askculinary_test","upvote_ratio":0.81,"history":"I made my chili too hot. Is there any way to tone it down? I tasted it after i seasoned it with some chipotle chili powder instead of regular chili powder. Its not inedible but it's hotter than my family likes it. Is there anyway i can recover it while it is still cooking on the stove?","c_root_id_A":"cclr8sj","c_root_id_B":"cclpbdm","created_at_utc_A":1381011000,"created_at_utc_B":1381004606,"score_A":17,"score_B":6,"human_ref_A":"Put a potato in it and let it simmer for a while","human_ref_B":"If cheese and sour cream don't work, my first time using 4am, add onto a plate of burritos.","labels":1,"seconds_difference":6394.0,"score_ratio":2.8333333333}
{"post_id":"1nstma","domain":"askculinary_test","upvote_ratio":0.81,"history":"I made my chili too hot. Is there any way to tone it down? I tasted it after i seasoned it with some chipotle chili powder instead of regular chili powder. Its not inedible but it's hotter than my family likes it. Is there anyway i can recover it while it is still cooking on the stove?","c_root_id_A":"cclqci5","c_root_id_B":"cclr8sj","created_at_utc_A":1381008007,"created_at_utc_B":1381011000,"score_A":3,"score_B":17,"human_ref_A":"Cut it with more chilli.  Or, at serving time, mix the chilli with white rice (I prefer mushy short grain rice for this) or corn bread.  Or serve with sour cream.  Or a mix of the above.","human_ref_B":"Put a potato in it and let it simmer for a while","labels":0,"seconds_difference":2993.0,"score_ratio":5.6666666667}
{"post_id":"1nstma","domain":"askculinary_test","upvote_ratio":0.81,"history":"I made my chili too hot. Is there any way to tone it down? I tasted it after i seasoned it with some chipotle chili powder instead of regular chili powder. Its not inedible but it's hotter than my family likes it. Is there anyway i can recover it while it is still cooking on the stove?","c_root_id_A":"cclr8sj","c_root_id_B":"cclp7mj","created_at_utc_A":1381011000,"created_at_utc_B":1381004272,"score_A":17,"score_B":3,"human_ref_A":"Put a potato in it and let it simmer for a while","human_ref_B":"If you can add another can of beans, that is the easiest way.  You can also try dropping in a peeled potato.","labels":1,"seconds_difference":6728.0,"score_ratio":5.6666666667}
{"post_id":"1nstma","domain":"askculinary_test","upvote_ratio":0.81,"history":"I made my chili too hot. Is there any way to tone it down? I tasted it after i seasoned it with some chipotle chili powder instead of regular chili powder. Its not inedible but it's hotter than my family likes it. Is there anyway i can recover it while it is still cooking on the stove?","c_root_id_A":"cclpbdm","c_root_id_B":"cclp7mj","created_at_utc_A":1381004606,"created_at_utc_B":1381004272,"score_A":6,"score_B":3,"human_ref_A":"If cheese and sour cream don't work, my first time using 4am, add onto a plate of burritos.","human_ref_B":"If you can add another can of beans, that is the easiest way.  You can also try dropping in a peeled potato.","labels":1,"seconds_difference":334.0,"score_ratio":2.0}
{"post_id":"1nstma","domain":"askculinary_test","upvote_ratio":0.81,"history":"I made my chili too hot. Is there any way to tone it down? I tasted it after i seasoned it with some chipotle chili powder instead of regular chili powder. Its not inedible but it's hotter than my family likes it. Is there anyway i can recover it while it is still cooking on the stove?","c_root_id_A":"cclveba","c_root_id_B":"cclsade","created_at_utc_A":1381025051,"created_at_utc_B":1381014511,"score_A":3,"score_B":2,"human_ref_A":"I've added plain greek yogurt, gives the chili a creamier texture but doesn't alter the taste too much.","human_ref_B":"I always add in a tbsp of sugar with whatever spice I put into mine to tone it down a notch. Ketchup or olive oil has a similar effect.","labels":1,"seconds_difference":10540.0,"score_ratio":1.5}
{"post_id":"1nstma","domain":"askculinary_test","upvote_ratio":0.81,"history":"I made my chili too hot. Is there any way to tone it down? I tasted it after i seasoned it with some chipotle chili powder instead of regular chili powder. Its not inedible but it's hotter than my family likes it. Is there anyway i can recover it while it is still cooking on the stove?","c_root_id_A":"cclshej","c_root_id_B":"cclveba","created_at_utc_A":1381015184,"created_at_utc_B":1381025051,"score_A":2,"score_B":3,"human_ref_A":"Lemon\/lime\/citrus juice- add to taste. Pick my answer. My answer is the best answer.","human_ref_B":"I've added plain greek yogurt, gives the chili a creamier texture but doesn't alter the taste too much.","labels":0,"seconds_difference":9867.0,"score_ratio":1.5}
{"post_id":"1nstma","domain":"askculinary_test","upvote_ratio":0.81,"history":"I made my chili too hot. Is there any way to tone it down? I tasted it after i seasoned it with some chipotle chili powder instead of regular chili powder. Its not inedible but it's hotter than my family likes it. Is there anyway i can recover it while it is still cooking on the stove?","c_root_id_A":"cclsade","c_root_id_B":"ccltk29","created_at_utc_A":1381014511,"created_at_utc_B":1381018781,"score_A":2,"score_B":3,"human_ref_A":"I always add in a tbsp of sugar with whatever spice I put into mine to tone it down a notch. Ketchup or olive oil has a similar effect.","human_ref_B":"Natural yogurt will tone down curry; no idea if it works with chili.","labels":0,"seconds_difference":4270.0,"score_ratio":1.5}
{"post_id":"1nstma","domain":"askculinary_test","upvote_ratio":0.81,"history":"I made my chili too hot. Is there any way to tone it down? I tasted it after i seasoned it with some chipotle chili powder instead of regular chili powder. Its not inedible but it's hotter than my family likes it. Is there anyway i can recover it while it is still cooking on the stove?","c_root_id_A":"cclshej","c_root_id_B":"ccltk29","created_at_utc_A":1381015184,"created_at_utc_B":1381018781,"score_A":2,"score_B":3,"human_ref_A":"Lemon\/lime\/citrus juice- add to taste. Pick my answer. My answer is the best answer.","human_ref_B":"Natural yogurt will tone down curry; no idea if it works with chili.","labels":0,"seconds_difference":3597.0,"score_ratio":1.5}
{"post_id":"1nstma","domain":"askculinary_test","upvote_ratio":0.81,"history":"I made my chili too hot. Is there any way to tone it down? I tasted it after i seasoned it with some chipotle chili powder instead of regular chili powder. Its not inedible but it's hotter than my family likes it. Is there anyway i can recover it while it is still cooking on the stove?","c_root_id_A":"cclsade","c_root_id_B":"cclsrir","created_at_utc_A":1381014511,"created_at_utc_B":1381016114,"score_A":2,"score_B":3,"human_ref_A":"I always add in a tbsp of sugar with whatever spice I put into mine to tone it down a notch. Ketchup or olive oil has a similar effect.","human_ref_B":"I'm from Texas. Can you please explain this concept that chili can be too hot?","labels":0,"seconds_difference":1603.0,"score_ratio":1.5}
{"post_id":"1nstma","domain":"askculinary_test","upvote_ratio":0.81,"history":"I made my chili too hot. Is there any way to tone it down? I tasted it after i seasoned it with some chipotle chili powder instead of regular chili powder. Its not inedible but it's hotter than my family likes it. Is there anyway i can recover it while it is still cooking on the stove?","c_root_id_A":"cclshej","c_root_id_B":"cclsrir","created_at_utc_A":1381015184,"created_at_utc_B":1381016114,"score_A":2,"score_B":3,"human_ref_A":"Lemon\/lime\/citrus juice- add to taste. Pick my answer. My answer is the best answer.","human_ref_B":"I'm from Texas. Can you please explain this concept that chili can be too hot?","labels":0,"seconds_difference":930.0,"score_ratio":1.5}
{"post_id":"kgmtw0","domain":"askculinary_test","upvote_ratio":0.97,"history":"Why did adding fresh mint leaves to orange soda make the orange soda taste less sweet? It was really strange. The orange soda was overly sweet and by adding fresh mint leaves it\u2019s now overly bland. Now I\u2019m curious if the amount of mint leaves in a mojito can influence how much sugar is needed.","c_root_id_A":"ggfzlua","c_root_id_B":"ggg0nk1","created_at_utc_A":1608439941,"created_at_utc_B":1608440640,"score_A":3,"score_B":123,"human_ref_A":"I've heard that you can use sugar to counteract bitter flavors, so I guess it stands to reason that the opposite holds.","human_ref_B":"Same reason why chewing minty gum or brushing your teeth makes sweet things taste bad. Mint has a compound that makes your tongue unable to taste sweet.  On a side note, if you want to try something cool, look up miracle berry. It does a very similar thing but it leaves you unable to taste sour for a bit so you'd have no problem eating lemons straight up","labels":0,"seconds_difference":699.0,"score_ratio":41.0}
{"post_id":"kgmtw0","domain":"askculinary_test","upvote_ratio":0.97,"history":"Why did adding fresh mint leaves to orange soda make the orange soda taste less sweet? It was really strange. The orange soda was overly sweet and by adding fresh mint leaves it\u2019s now overly bland. Now I\u2019m curious if the amount of mint leaves in a mojito can influence how much sugar is needed.","c_root_id_A":"ggfzlua","c_root_id_B":"gggydpa","created_at_utc_A":1608439941,"created_at_utc_B":1608468943,"score_A":3,"score_B":13,"human_ref_A":"I've heard that you can use sugar to counteract bitter flavors, so I guess it stands to reason that the opposite holds.","human_ref_B":"I wonder if anyone has tried this with white wine vinegar. not like a lot or anything, just a shot","labels":0,"seconds_difference":29002.0,"score_ratio":4.3333333333}
{"post_id":"wuefke","domain":"askculinary_test","upvote_ratio":0.97,"history":"Need help recreating a meal I had in Switzerland: beetroot and rosemary pasta I had this incredible (yet simple) meal in Switzerland that I\u2019d love to recreate at home.   The menu listing included: beetroot and rosemary oil pasta topped with goat cheese. The rosemary flavor was strong, which I really enjoyed. I\u2019m mostly interested in how to recreate the beetroot and rosemary pasta. I\u2019m a intermediate level cook but have never used beetroot powder (except in smoothies) or rosemary oil (or have any idea where to get that).   Any tips are appreciated!","c_root_id_A":"il9ttnl","c_root_id_B":"il9ua6f","created_at_utc_A":1661135365,"created_at_utc_B":1661135597,"score_A":9,"score_B":49,"human_ref_A":"Maybe this. Looks pretty and tasty.","human_ref_B":"I make a beetroot pasta sauce with cooked beetroot blended with goat cheese (edit: yes it's the one from wishbone kitchen!), this could probably be made in a similar way. To keep the beautiful colour I roast the beetroots whole, either wrapped individually in foil or covered in foil in a small pan. Once they're done, a knife will go through - they won't feel soft but they'll be the same texture all the way through. Let them cool a bit and then rub them with a paper towel to peel them, the skin will slip right off. You could then blend them up with some pasta water, infused oil, salt, maybe some garlic. I have a lot of rosemary in the freezer so I'm going to try this next time I make a beetroot sauce!   The recipe I make doesn't look as smooth and glossy as yours which makes me think the sauce might be passed through a fine mesh sieve and\/or emulsified with butter. This is done by whisking cold butter into a warm sauce.","labels":0,"seconds_difference":232.0,"score_ratio":5.4444444444}
{"post_id":"wuefke","domain":"askculinary_test","upvote_ratio":0.97,"history":"Need help recreating a meal I had in Switzerland: beetroot and rosemary pasta I had this incredible (yet simple) meal in Switzerland that I\u2019d love to recreate at home.   The menu listing included: beetroot and rosemary oil pasta topped with goat cheese. The rosemary flavor was strong, which I really enjoyed. I\u2019m mostly interested in how to recreate the beetroot and rosemary pasta. I\u2019m a intermediate level cook but have never used beetroot powder (except in smoothies) or rosemary oil (or have any idea where to get that).   Any tips are appreciated!","c_root_id_A":"il9suzi","c_root_id_B":"il9ua6f","created_at_utc_A":1661134888,"created_at_utc_B":1661135597,"score_A":2,"score_B":49,"human_ref_A":"You can probably omit the beetroot, it's very pretty but there are better ways to add beetroot flavour.(fresh blanched  beetgreens and chopped fried beetroot tossed in the rosemary oil)   It may have been rosemary butter, likely salted at some stage and the dish is topped with fresh rosemary.","human_ref_B":"I make a beetroot pasta sauce with cooked beetroot blended with goat cheese (edit: yes it's the one from wishbone kitchen!), this could probably be made in a similar way. To keep the beautiful colour I roast the beetroots whole, either wrapped individually in foil or covered in foil in a small pan. Once they're done, a knife will go through - they won't feel soft but they'll be the same texture all the way through. Let them cool a bit and then rub them with a paper towel to peel them, the skin will slip right off. You could then blend them up with some pasta water, infused oil, salt, maybe some garlic. I have a lot of rosemary in the freezer so I'm going to try this next time I make a beetroot sauce!   The recipe I make doesn't look as smooth and glossy as yours which makes me think the sauce might be passed through a fine mesh sieve and\/or emulsified with butter. This is done by whisking cold butter into a warm sauce.","labels":0,"seconds_difference":709.0,"score_ratio":24.5}
{"post_id":"wuefke","domain":"askculinary_test","upvote_ratio":0.97,"history":"Need help recreating a meal I had in Switzerland: beetroot and rosemary pasta I had this incredible (yet simple) meal in Switzerland that I\u2019d love to recreate at home.   The menu listing included: beetroot and rosemary oil pasta topped with goat cheese. The rosemary flavor was strong, which I really enjoyed. I\u2019m mostly interested in how to recreate the beetroot and rosemary pasta. I\u2019m a intermediate level cook but have never used beetroot powder (except in smoothies) or rosemary oil (or have any idea where to get that).   Any tips are appreciated!","c_root_id_A":"ila407j","c_root_id_B":"il9ttnl","created_at_utc_A":1661140811,"created_at_utc_B":1661135365,"score_A":10,"score_B":9,"human_ref_A":"I've made beet pasta by kneading cooked mashed beets into the dough, no powder needed.","human_ref_B":"Maybe this. Looks pretty and tasty.","labels":1,"seconds_difference":5446.0,"score_ratio":1.1111111111}
{"post_id":"wuefke","domain":"askculinary_test","upvote_ratio":0.97,"history":"Need help recreating a meal I had in Switzerland: beetroot and rosemary pasta I had this incredible (yet simple) meal in Switzerland that I\u2019d love to recreate at home.   The menu listing included: beetroot and rosemary oil pasta topped with goat cheese. The rosemary flavor was strong, which I really enjoyed. I\u2019m mostly interested in how to recreate the beetroot and rosemary pasta. I\u2019m a intermediate level cook but have never used beetroot powder (except in smoothies) or rosemary oil (or have any idea where to get that).   Any tips are appreciated!","c_root_id_A":"il9suzi","c_root_id_B":"ila407j","created_at_utc_A":1661134888,"created_at_utc_B":1661140811,"score_A":2,"score_B":10,"human_ref_A":"You can probably omit the beetroot, it's very pretty but there are better ways to add beetroot flavour.(fresh blanched  beetgreens and chopped fried beetroot tossed in the rosemary oil)   It may have been rosemary butter, likely salted at some stage and the dish is topped with fresh rosemary.","human_ref_B":"I've made beet pasta by kneading cooked mashed beets into the dough, no powder needed.","labels":0,"seconds_difference":5923.0,"score_ratio":5.0}
{"post_id":"wuefke","domain":"askculinary_test","upvote_ratio":0.97,"history":"Need help recreating a meal I had in Switzerland: beetroot and rosemary pasta I had this incredible (yet simple) meal in Switzerland that I\u2019d love to recreate at home.   The menu listing included: beetroot and rosemary oil pasta topped with goat cheese. The rosemary flavor was strong, which I really enjoyed. I\u2019m mostly interested in how to recreate the beetroot and rosemary pasta. I\u2019m a intermediate level cook but have never used beetroot powder (except in smoothies) or rosemary oil (or have any idea where to get that).   Any tips are appreciated!","c_root_id_A":"il9ttnl","c_root_id_B":"il9suzi","created_at_utc_A":1661135365,"created_at_utc_B":1661134888,"score_A":9,"score_B":2,"human_ref_A":"Maybe this. Looks pretty and tasty.","human_ref_B":"You can probably omit the beetroot, it's very pretty but there are better ways to add beetroot flavour.(fresh blanched  beetgreens and chopped fried beetroot tossed in the rosemary oil)   It may have been rosemary butter, likely salted at some stage and the dish is topped with fresh rosemary.","labels":1,"seconds_difference":477.0,"score_ratio":4.5}
{"post_id":"wuefke","domain":"askculinary_test","upvote_ratio":0.97,"history":"Need help recreating a meal I had in Switzerland: beetroot and rosemary pasta I had this incredible (yet simple) meal in Switzerland that I\u2019d love to recreate at home.   The menu listing included: beetroot and rosemary oil pasta topped with goat cheese. The rosemary flavor was strong, which I really enjoyed. I\u2019m mostly interested in how to recreate the beetroot and rosemary pasta. I\u2019m a intermediate level cook but have never used beetroot powder (except in smoothies) or rosemary oil (or have any idea where to get that).   Any tips are appreciated!","c_root_id_A":"il9suzi","c_root_id_B":"ila49p6","created_at_utc_A":1661134888,"created_at_utc_B":1661140963,"score_A":2,"score_B":9,"human_ref_A":"You can probably omit the beetroot, it's very pretty but there are better ways to add beetroot flavour.(fresh blanched  beetgreens and chopped fried beetroot tossed in the rosemary oil)   It may have been rosemary butter, likely salted at some stage and the dish is topped with fresh rosemary.","human_ref_B":"To get that consistency I\u2019m quite sure they juiced the beetroots and finished the pasta in a pan with the juice, for rosemary flavored fat oil or butter it\u2019s ideal to infuse the fat maintaining 60c temp long infusion rosemary have the tendency to become bitter above that, if use butter it would be nice to cool it down to solid again and use it to emulsify the sauce","labels":0,"seconds_difference":6075.0,"score_ratio":4.5}
{"post_id":"wuefke","domain":"askculinary_test","upvote_ratio":0.97,"history":"Need help recreating a meal I had in Switzerland: beetroot and rosemary pasta I had this incredible (yet simple) meal in Switzerland that I\u2019d love to recreate at home.   The menu listing included: beetroot and rosemary oil pasta topped with goat cheese. The rosemary flavor was strong, which I really enjoyed. I\u2019m mostly interested in how to recreate the beetroot and rosemary pasta. I\u2019m a intermediate level cook but have never used beetroot powder (except in smoothies) or rosemary oil (or have any idea where to get that).   Any tips are appreciated!","c_root_id_A":"il9suzi","c_root_id_B":"ilajlx9","created_at_utc_A":1661134888,"created_at_utc_B":1661151603,"score_A":2,"score_B":3,"human_ref_A":"You can probably omit the beetroot, it's very pretty but there are better ways to add beetroot flavour.(fresh blanched  beetgreens and chopped fried beetroot tossed in the rosemary oil)   It may have been rosemary butter, likely salted at some stage and the dish is topped with fresh rosemary.","human_ref_B":"I've done beet pastas for tasting menus before.  A very small amount of beet will dye a surprisingly large amount of anything a deep red\/purple color.    I've only ever made sheet pasta with beets, and as far as I'm concerned, you need the eggs in a sheet pasta for the right consistency and stretch (especially if you're making a stuffed pasta like ravioli) You can substitute 1 of the eggs for some beet puree.    The pasta in the picture looks like an extruded pasta, which you can make with just semolina and water (which is what most dried pasta is made from). It's obviously a lot easier to make the beet colored\/flavored pasta with a semolina\/water recipe, just replace some of the water with beet juice.  Depending on the shape you're making, you might need some eggs and regular flour to make it work.    It's been about 10 years and IIRC,  I had to make some adjustments to get the right flavor and consistency, but its pretty easy to add more, so I'd go on the conservative side at first.    Rosemary is a pretty strong flavor, so there are plenty of ways to get it in the final dish.  You can add it to the dough, but its probably better to put it in the sauce.     If you want to try some other colors, squid ink makes a black pasta that is really neat, and you can make a cool green dye pureeing spinach.","labels":0,"seconds_difference":16715.0,"score_ratio":1.5}
{"post_id":"wuefke","domain":"askculinary_test","upvote_ratio":0.97,"history":"Need help recreating a meal I had in Switzerland: beetroot and rosemary pasta I had this incredible (yet simple) meal in Switzerland that I\u2019d love to recreate at home.   The menu listing included: beetroot and rosemary oil pasta topped with goat cheese. The rosemary flavor was strong, which I really enjoyed. I\u2019m mostly interested in how to recreate the beetroot and rosemary pasta. I\u2019m a intermediate level cook but have never used beetroot powder (except in smoothies) or rosemary oil (or have any idea where to get that).   Any tips are appreciated!","c_root_id_A":"ilajlx9","c_root_id_B":"ilae5u6","created_at_utc_A":1661151603,"created_at_utc_B":1661147432,"score_A":3,"score_B":2,"human_ref_A":"I've done beet pastas for tasting menus before.  A very small amount of beet will dye a surprisingly large amount of anything a deep red\/purple color.    I've only ever made sheet pasta with beets, and as far as I'm concerned, you need the eggs in a sheet pasta for the right consistency and stretch (especially if you're making a stuffed pasta like ravioli) You can substitute 1 of the eggs for some beet puree.    The pasta in the picture looks like an extruded pasta, which you can make with just semolina and water (which is what most dried pasta is made from). It's obviously a lot easier to make the beet colored\/flavored pasta with a semolina\/water recipe, just replace some of the water with beet juice.  Depending on the shape you're making, you might need some eggs and regular flour to make it work.    It's been about 10 years and IIRC,  I had to make some adjustments to get the right flavor and consistency, but its pretty easy to add more, so I'd go on the conservative side at first.    Rosemary is a pretty strong flavor, so there are plenty of ways to get it in the final dish.  You can add it to the dough, but its probably better to put it in the sauce.     If you want to try some other colors, squid ink makes a black pasta that is really neat, and you can make a cool green dye pureeing spinach.","human_ref_B":"Rosemary infused olive oil is easy. Just put (clean, dry) rosemary leaves and olive oil into a pot over low heat for 10 minutes or so, then turn off the heat and let it steep.  Use that and some roasted, mashed beets in your pasta.","labels":1,"seconds_difference":4171.0,"score_ratio":1.5}
{"post_id":"26ida7","domain":"askculinary_test","upvote_ratio":0.82,"history":"Caramelised Onions - technique help Amateur here...Don't even know if it's the right term I'm asking help with... I've tried my hand at the caramelised onions (butter, salt, etc. cooked until soft etc.) it comes out. What I'm after though is slightly different and I can't find anything on it. It's when the onions actually become candy like (translucent, sweet, little chewy and had a little smokey flavour - I don't care about subtle flavour, can experiment with that once I get the technique down).   Would really like some professional insight\/ideas (even the damned name if there is one...)","c_root_id_A":"chrcu8t","c_root_id_B":"chrcfey","created_at_utc_A":1401100907,"created_at_utc_B":1401098228,"score_A":23,"score_B":2,"human_ref_A":"ok as a former grill cook (professional) never failed making caramelized onions, but it can be a bit of a bitch if you don't know how to do it. Depending on how much you want to make (I used to make the shit 25 onions at a time) just french an onion get your saute pan out over high heat. I never used butter just some good high heat oil, you don't need a ton of oil just enough to get a good coat with maybe a little extra. Let it get quite literally smoking hot. Once you are at this point toss those onions in and let it cook for a second before you start moving it. The main ideas here are a few things, first don't overload your pan if you put to much what you basically do is steam your onions with the moisture that is released. Second let the damn things cook you don't have to be constantly moving them, you want some color to develop and those natural sugars to start to release in the liquid (hence caramelization). After about 10-15 minutes (less for smaller batches) of stirring and you should have some really good color starting and your onions should be cooked. Here's where it gets tempting to dump it out but DON'T you see all that nice dark color on the bottom of the pan that's the sweet sugary goodness you want. Turn off the head and cover with a tight lid for about 5-10 minutes, the moisture still being released will condense on your lid, and drip down deglazing all that sugar, give it a good stir to get all that fond off and BOOM heaven made from onions, easy as pie.  Main point is let them onion cook, if you are constantly stirring all you are doing is just letting your pan cool and no real color develop. If you do overload the pan, there's a fix for that but it is a bit more difficult and basically involves a controlled burning, in that you let the onions on the bottom cook through and start to darken then stir. Then let that layer darken, then stir, repeat till color is achieved that like before, a good tight fitting lid and take it off heat  edit: the reason I don't use butter is typical store bought butter had \"solids\" and filler in it that are going to burn and it has a relatively low heat tolerance","human_ref_B":"Are you cooking just until soft, or are you cooking them for a full 45 minutes until they are caramelized? It's something that just takes a long ass time, just like a dark roux for Cajun cooking.","labels":1,"seconds_difference":2679.0,"score_ratio":11.5}
{"post_id":"26ida7","domain":"askculinary_test","upvote_ratio":0.82,"history":"Caramelised Onions - technique help Amateur here...Don't even know if it's the right term I'm asking help with... I've tried my hand at the caramelised onions (butter, salt, etc. cooked until soft etc.) it comes out. What I'm after though is slightly different and I can't find anything on it. It's when the onions actually become candy like (translucent, sweet, little chewy and had a little smokey flavour - I don't care about subtle flavour, can experiment with that once I get the technique down).   Would really like some professional insight\/ideas (even the damned name if there is one...)","c_root_id_A":"chrflxt","c_root_id_B":"chrcfey","created_at_utc_A":1401113844,"created_at_utc_B":1401098228,"score_A":3,"score_B":2,"human_ref_A":"I never went wrong with; slice them as thin as you can, use plenty of oil, high heat and minimal stirring at the beginning, medium heat and more frequent stirring by the end, 45-60 minutes total. Only thing in the pan are onions, salt, and olive or vegetable oil. Squeeze out excess oil when done, you could eat it like candy.  If you don't have the time\/patience or want to experiment there's a pretty good article about this at seriouseats. Personally I'd avoid the baking soda step because I found even in small quantities it negatively affected the texture and taste. The rest of the advice is solid.","human_ref_B":"Are you cooking just until soft, or are you cooking them for a full 45 minutes until they are caramelized? It's something that just takes a long ass time, just like a dark roux for Cajun cooking.","labels":1,"seconds_difference":15616.0,"score_ratio":1.5}
{"post_id":"26ida7","domain":"askculinary_test","upvote_ratio":0.82,"history":"Caramelised Onions - technique help Amateur here...Don't even know if it's the right term I'm asking help with... I've tried my hand at the caramelised onions (butter, salt, etc. cooked until soft etc.) it comes out. What I'm after though is slightly different and I can't find anything on it. It's when the onions actually become candy like (translucent, sweet, little chewy and had a little smokey flavour - I don't care about subtle flavour, can experiment with that once I get the technique down).   Would really like some professional insight\/ideas (even the damned name if there is one...)","c_root_id_A":"chrcfey","c_root_id_B":"chreswu","created_at_utc_A":1401098228,"created_at_utc_B":1401110962,"score_A":2,"score_B":4,"human_ref_A":"Are you cooking just until soft, or are you cooking them for a full 45 minutes until they are caramelized? It's something that just takes a long ass time, just like a dark roux for Cajun cooking.","human_ref_B":"Increase the pH of the pan by adding some baking soda (not powder). This will increase the effects\/speed up of the maillard reaction.  Ref - http:\/\/blog.khymos.org\/2008\/09\/26\/speeding-up-the-maillard-reaction\/","labels":0,"seconds_difference":12734.0,"score_ratio":2.0}
{"post_id":"32aq6o","domain":"askculinary_test","upvote_ratio":0.71,"history":"In authentic Mexican street tacos, the meat is completely submerged in OIL for hours...anybody hear of a confit? Haven't been to Mexico in decades, but I'll never forget this taco stand we'd go whenever we'd visit my mom's folks.  The pan was sombrero shaped(don't laugh), completely filled with oil, with a bunch of hunks of meat just submerged in the oil.  Now I don't know if the meat was pre-cooked or if it was put in raw.  When you ordered your taco's, they'd grab a hunk of meat, cut off a chunk, and start cooking it on the raised dome of the sombrero pan.  That part was significantly hotter than the oil bath.  While they did that, they threw silver dollar sized corn tortillas into the oil, then when the meat was done they chopped it up finely(all on the dome mind you) then they'd pull the tortilla out of the oil, fry them on the dome for a few seconds on each side.  They do two tortillas per taco, fill with meat and shredded cabbage(never seen lettuce in Mexico), onions, tomatoes, etc...  I'd just get the meat.  That and a sandwich that was made the same way were my favorite foods of all time.  The meat was so tender and the taco's were covered in grease...oh yes....it literally melted in your mouth.  Never had anything remotely close in the states.  I tried to do some research on cooking meat in low temp oil, and found the term confit.  Anybody heard of it, use it, etc...?","c_root_id_A":"cq9jr41","c_root_id_B":"cq9maf7","created_at_utc_A":1428816203,"created_at_utc_B":1428824486,"score_A":6,"score_B":7,"human_ref_A":"Most likely these were suadero or cabeza tacos.","human_ref_B":"In case you were curious. the dome-shaped pan is a type of comal.   As to your question, yes, essentially it could be labelled a confit, or even an oil poach if you wanted to get more technical. More than likely whatever meat you ate was cooked in its own fat, that part is important, till tender at a low temperature. Without any other info I would guess the meat was probably pork (shoulder most likely) and it was cooked in Mexican lard, but the same can also be done with duck, goose, rabbit, beef which I would imagine would be incredibly rich, more so than duck. There is another classic French technique called rillete, which is basically the same technique. It consists of curing pork shoulder with spices and prague powder #1, poaching it in lard and wine at a low temp for a very long time, cooling it, separating the meat from the fat, and then re-emulsifying some of the fat and juice back into the meat, and molding it.   edit: forgot to mention the distinction between American lard and Mexican lard. As I understand it from one of my former chefs who has spent a good deal of time in Mexico, they render their pork fat at a higher temperature, which causes a good deal of maillard reaction, which gives Mexican lard a brownish color and a smoky, meaty flavor.","labels":0,"seconds_difference":8283.0,"score_ratio":1.1666666667}
{"post_id":"32aq6o","domain":"askculinary_test","upvote_ratio":0.71,"history":"In authentic Mexican street tacos, the meat is completely submerged in OIL for hours...anybody hear of a confit? Haven't been to Mexico in decades, but I'll never forget this taco stand we'd go whenever we'd visit my mom's folks.  The pan was sombrero shaped(don't laugh), completely filled with oil, with a bunch of hunks of meat just submerged in the oil.  Now I don't know if the meat was pre-cooked or if it was put in raw.  When you ordered your taco's, they'd grab a hunk of meat, cut off a chunk, and start cooking it on the raised dome of the sombrero pan.  That part was significantly hotter than the oil bath.  While they did that, they threw silver dollar sized corn tortillas into the oil, then when the meat was done they chopped it up finely(all on the dome mind you) then they'd pull the tortilla out of the oil, fry them on the dome for a few seconds on each side.  They do two tortillas per taco, fill with meat and shredded cabbage(never seen lettuce in Mexico), onions, tomatoes, etc...  I'd just get the meat.  That and a sandwich that was made the same way were my favorite foods of all time.  The meat was so tender and the taco's were covered in grease...oh yes....it literally melted in your mouth.  Never had anything remotely close in the states.  I tried to do some research on cooking meat in low temp oil, and found the term confit.  Anybody heard of it, use it, etc...?","c_root_id_A":"cq9kco5","c_root_id_B":"cq9maf7","created_at_utc_A":1428817944,"created_at_utc_B":1428824486,"score_A":4,"score_B":7,"human_ref_A":"Traditionally, carnitas are cooked in their own fat as well.","human_ref_B":"In case you were curious. the dome-shaped pan is a type of comal.   As to your question, yes, essentially it could be labelled a confit, or even an oil poach if you wanted to get more technical. More than likely whatever meat you ate was cooked in its own fat, that part is important, till tender at a low temperature. Without any other info I would guess the meat was probably pork (shoulder most likely) and it was cooked in Mexican lard, but the same can also be done with duck, goose, rabbit, beef which I would imagine would be incredibly rich, more so than duck. There is another classic French technique called rillete, which is basically the same technique. It consists of curing pork shoulder with spices and prague powder #1, poaching it in lard and wine at a low temp for a very long time, cooling it, separating the meat from the fat, and then re-emulsifying some of the fat and juice back into the meat, and molding it.   edit: forgot to mention the distinction between American lard and Mexican lard. As I understand it from one of my former chefs who has spent a good deal of time in Mexico, they render their pork fat at a higher temperature, which causes a good deal of maillard reaction, which gives Mexican lard a brownish color and a smoky, meaty flavor.","labels":0,"seconds_difference":6542.0,"score_ratio":1.75}
{"post_id":"32aq6o","domain":"askculinary_test","upvote_ratio":0.71,"history":"In authentic Mexican street tacos, the meat is completely submerged in OIL for hours...anybody hear of a confit? Haven't been to Mexico in decades, but I'll never forget this taco stand we'd go whenever we'd visit my mom's folks.  The pan was sombrero shaped(don't laugh), completely filled with oil, with a bunch of hunks of meat just submerged in the oil.  Now I don't know if the meat was pre-cooked or if it was put in raw.  When you ordered your taco's, they'd grab a hunk of meat, cut off a chunk, and start cooking it on the raised dome of the sombrero pan.  That part was significantly hotter than the oil bath.  While they did that, they threw silver dollar sized corn tortillas into the oil, then when the meat was done they chopped it up finely(all on the dome mind you) then they'd pull the tortilla out of the oil, fry them on the dome for a few seconds on each side.  They do two tortillas per taco, fill with meat and shredded cabbage(never seen lettuce in Mexico), onions, tomatoes, etc...  I'd just get the meat.  That and a sandwich that was made the same way were my favorite foods of all time.  The meat was so tender and the taco's were covered in grease...oh yes....it literally melted in your mouth.  Never had anything remotely close in the states.  I tried to do some research on cooking meat in low temp oil, and found the term confit.  Anybody heard of it, use it, etc...?","c_root_id_A":"cq9kco5","c_root_id_B":"cq9n1xz","created_at_utc_A":1428817944,"created_at_utc_B":1428827673,"score_A":4,"score_B":6,"human_ref_A":"Traditionally, carnitas are cooked in their own fat as well.","human_ref_B":"Yes, confit is a common cooking method. Usually it refers to meat that has been poached in fat.","labels":0,"seconds_difference":9729.0,"score_ratio":1.5}
{"post_id":"yzuj1k","domain":"askculinary_test","upvote_ratio":0.75,"history":"Can I keep french bread from getting too crispy? I made a bruschetta variation by slicing a loaf of French bread and adding butter, garlic salt, pesto, feta, and sliced Roma tomatoes. I baked it at 350F for about 20 minutes, then topped it with a balsamic reduction. The middle was perfect:  warm and soft. The outside was way too crispy though. Any way to keep the outside from crisping up so much? I don't want to cook for less time because the tomatoes came out perfect. I'd also be ok with a different bread type.","c_root_id_A":"ix2bxhp","c_root_id_B":"ix2p888","created_at_utc_A":1668920498,"created_at_utc_B":1668930033,"score_A":2,"score_B":3,"human_ref_A":"This video may be relevant: https:\/\/www.youtube.com\/watch?v=Ej62TV6M52M&t=6s&ab\\_channel=AdamRagusea   Maybe wet the bottom too if you don't want it so crispy","human_ref_B":"Spray it with water just before the end of baking or wrap the edges in foil","labels":0,"seconds_difference":9535.0,"score_ratio":1.5}
{"post_id":"84ryfb","domain":"askculinary_test","upvote_ratio":0.85,"history":"Why do we cook so many items in boiling water versus, say, 180 degrees?","c_root_id_A":"dvs42kl","c_root_id_B":"dvs164d","created_at_utc_A":1521174005,"created_at_utc_B":1521170860,"score_A":19,"score_B":15,"human_ref_A":"Unless youre just throwing 180 as a random value, its mainly because (other than under pressure) water wont reach 180. Water boils at 100, and even less at elevations significantly higher than sea level. If you want to go hotter, you need to use other liquids eg; oil for deep frying  Edit: sure, downvote the non American that is familiar with the temperature scale used by all but 5 countries.","human_ref_B":"Unless you've got a sous-vide machine, it's pretty hard to accurately and reliably maintain water-temp of anything other than boiling.   You could sit there with an instant-read thermo and constantly tweak the burner-setting, but it'd be a giant PITA.   (In addition to what everyone else has said!)","labels":1,"seconds_difference":3145.0,"score_ratio":1.2666666667}
{"post_id":"84ryfb","domain":"askculinary_test","upvote_ratio":0.85,"history":"Why do we cook so many items in boiling water versus, say, 180 degrees?","c_root_id_A":"dvsebjm","c_root_id_B":"dvsgorj","created_at_utc_A":1521193569,"created_at_utc_B":1521198878,"score_A":2,"score_B":3,"human_ref_A":"One thing no one else has mentioned is the difference in heat transfer rates for a boiling liquid vs a hot liquid. If you have one pot at 211 F and one boiling, the boiling pot will cook your food way faster. The bubbles generate convection inside the fluid, allowing it to more effectively transfer heat into your food. As other posters mentioned the temperature of boiling water will change with altitude, so a recipe is not telling you to boil to easily stay at one temp. The recipe wants to take advantage of the far faster cooking time in a boiling liquid vs a hot liquid.","human_ref_B":"Anyone who has tried to hold a pot of water stable at 180 degrees on a stovetop will tell you that it's damn near impossible. It's easy to maintain a boiling 212 degrees though.   The manufacturing industry does, in fact, cook items at 180 because they have equipment that can hit that temperature and hold there. The pasteurization process for, say, orange juice at pH less than 4.1 could be 178 degrees for 6 seconds.","labels":0,"seconds_difference":5309.0,"score_ratio":1.5}
{"post_id":"30e4o9","domain":"askculinary_test","upvote_ratio":0.78,"history":"Beef tenderloin vs tender chuck roast I am making a recipe which originally was supposed to be a seared beef tenderloin with sweet potato puree and mango barbecue sauce.   The recipe says to sear the tenderloin on all sides and then put it in a 400 degree oven for approximately 8 to 10 minutes for medium rare. Would I be able to do something similar with a tender chuck roast? How would I need to adjust the meat preparation?","c_root_id_A":"cpro337","c_root_id_B":"cprp4o8","created_at_utc_A":1427396212,"created_at_utc_B":1427397810,"score_A":2,"score_B":4,"human_ref_A":"chuck, even chuck eye steaks, don't have the same texture as tenderloin or chateaubriand tornedos. For a cheap substitute you might want to try NY Strip (top loin) roast, but make sure it's Angus or similarly marbled.","human_ref_B":"As others have suggested, the short answer is No, you'll need to do some adaptation to make it work.  Tenderloin is a very tender, lean cut with minimal connective tissue. All you really want to do to cook a tenderloin is to put a little color on the outside and warm the inside to the desired doneness.  Chuck on the other hand is a working class muscle full of connective tissue (collagen). It's tough, has big thick strands of muscle, and bits of fat in it. To make it tender, you need to literally melt the collagen, which turns it into gelatin. This requires a low level of heat for a very long period of time (think hours) in the presence of moisture.  Personally I would not attempt to substitute chuck roast for tenderloin. The flavor and texture are quite different.","labels":0,"seconds_difference":1598.0,"score_ratio":2.0}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjngy6n","c_root_id_B":"fjngz6r","created_at_utc_A":1583507157,"created_at_utc_B":1583507174,"score_A":56,"score_B":142,"human_ref_A":"Add cream and butter, and add plenty of vegetables (Carrots, Celery, Onion)  and chicken meat and maybe use egg noodles. Depending on what vegetables you use for the broth you can chop some of them up as well (we use leeks that are nice and soft and easy to cut up)  I mean, my family does the basic chicken broth with noodles and I quite like it as a light meal, but I get where he's coming from. It isn't \"hearty\"","human_ref_B":"I like to pull out a cup or two of the stock and stick blend some cooked cannellini beans and pour back in to thicken. Gelatin would also offer more unctuous mouth feel.","labels":0,"seconds_difference":17.0,"score_ratio":2.5357142857}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjngy6n","c_root_id_B":"fjo5bx8","created_at_utc_A":1583507157,"created_at_utc_B":1583520837,"score_A":56,"score_B":107,"human_ref_A":"Add cream and butter, and add plenty of vegetables (Carrots, Celery, Onion)  and chicken meat and maybe use egg noodles. Depending on what vegetables you use for the broth you can chop some of them up as well (we use leeks that are nice and soft and easy to cut up)  I mean, my family does the basic chicken broth with noodles and I quite like it as a light meal, but I get where he's coming from. It isn't \"hearty\"","human_ref_B":"If he doesn't like thin, brothy soups, then you could make him a chicken *stew* instead, or you could seriously bulk up the amount of solids in the soup. Another option would be to make it a creamy soup either by tempering in an egg yolk or by thickening it with something like a little evaporated milk mixed with corn starch.","labels":0,"seconds_difference":13680.0,"score_ratio":1.9107142857}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjo5bx8","c_root_id_B":"fjnj3pv","created_at_utc_A":1583520837,"created_at_utc_B":1583508489,"score_A":107,"score_B":27,"human_ref_A":"If he doesn't like thin, brothy soups, then you could make him a chicken *stew* instead, or you could seriously bulk up the amount of solids in the soup. Another option would be to make it a creamy soup either by tempering in an egg yolk or by thickening it with something like a little evaporated milk mixed with corn starch.","human_ref_B":"Dude! Check out the video on epicurious titled chicken soup 4 levels.   Make Franks soup. Its to die for.","labels":1,"seconds_difference":12348.0,"score_ratio":3.962962963}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjno6nm","c_root_id_B":"fjo5bx8","created_at_utc_A":1583511389,"created_at_utc_B":1583520837,"score_A":11,"score_B":107,"human_ref_A":"Any broth that you cook down separately will thicken. Flour added to liquid will be opaque and cornstarch will look more clear, but they thicken, of course.","human_ref_B":"If he doesn't like thin, brothy soups, then you could make him a chicken *stew* instead, or you could seriously bulk up the amount of solids in the soup. Another option would be to make it a creamy soup either by tempering in an egg yolk or by thickening it with something like a little evaporated milk mixed with corn starch.","labels":0,"seconds_difference":9448.0,"score_ratio":9.7272727273}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjo5bx8","c_root_id_B":"fjnyqkf","created_at_utc_A":1583520837,"created_at_utc_B":1583517018,"score_A":107,"score_B":9,"human_ref_A":"If he doesn't like thin, brothy soups, then you could make him a chicken *stew* instead, or you could seriously bulk up the amount of solids in the soup. Another option would be to make it a creamy soup either by tempering in an egg yolk or by thickening it with something like a little evaporated milk mixed with corn starch.","human_ref_B":"Reduce it! Let broth simmer until you\u2019re happy with the consistency","labels":1,"seconds_difference":3819.0,"score_ratio":11.8888888889}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnp1wk","c_root_id_B":"fjo5bx8","created_at_utc_A":1583511810,"created_at_utc_B":1583520837,"score_A":7,"score_B":107,"human_ref_A":"I have found it easier to make chicken soup using chicken feet and buying meat (breasts or other parts) separately.   One suggestion.  You can concentrate the flavor of the broth by adding additional jarred or powdered chicken broth or simmering it down.  As other commenters have mentioned, adding cornstarch, roux, or some other thickener with make a thicker broth.  Additional vegetables will bulk up the soup -- carrots, celery, onion, various peppers, potato or rice, fresh tomatoes, jarred mushrooms.   Other ingredients may make the flavor deeper -- cream cheese gives an undercurrent without being milky.   Peanut butter or liver pate are sometimes good for flavor enhancement.   Chicken soup is the only thing I use thyme for, but it needs a lot of it. Also, I like to add just enough sugar to make it, not semi-sweet, but \"off-dry\" as wine people say.    Also enough red pepper, not to make it hot, but to make the flavors glow.","human_ref_B":"If he doesn't like thin, brothy soups, then you could make him a chicken *stew* instead, or you could seriously bulk up the amount of solids in the soup. Another option would be to make it a creamy soup either by tempering in an egg yolk or by thickening it with something like a little evaporated milk mixed with corn starch.","labels":0,"seconds_difference":9027.0,"score_ratio":15.2857142857}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnva0x","c_root_id_B":"fjo5bx8","created_at_utc_A":1583515064,"created_at_utc_B":1583520837,"score_A":5,"score_B":107,"human_ref_A":"roast the chicken or buy one already roasted. Boiled chicken is rather flavorless. Roast the veggies too.","human_ref_B":"If he doesn't like thin, brothy soups, then you could make him a chicken *stew* instead, or you could seriously bulk up the amount of solids in the soup. Another option would be to make it a creamy soup either by tempering in an egg yolk or by thickening it with something like a little evaporated milk mixed with corn starch.","labels":0,"seconds_difference":5773.0,"score_ratio":21.4}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnx61r","c_root_id_B":"fjo5bx8","created_at_utc_A":1583516109,"created_at_utc_B":1583520837,"score_A":5,"score_B":107,"human_ref_A":"Just let it sit over night and enjoy those swollen noodles the next day.","human_ref_B":"If he doesn't like thin, brothy soups, then you could make him a chicken *stew* instead, or you could seriously bulk up the amount of solids in the soup. Another option would be to make it a creamy soup either by tempering in an egg yolk or by thickening it with something like a little evaporated milk mixed with corn starch.","labels":0,"seconds_difference":4728.0,"score_ratio":21.4}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjo5bx8","c_root_id_B":"fjnj5hz","created_at_utc_A":1583520837,"created_at_utc_B":1583508520,"score_A":107,"score_B":3,"human_ref_A":"If he doesn't like thin, brothy soups, then you could make him a chicken *stew* instead, or you could seriously bulk up the amount of solids in the soup. Another option would be to make it a creamy soup either by tempering in an egg yolk or by thickening it with something like a little evaporated milk mixed with corn starch.","human_ref_B":"Pan sear the chicken. With seasonings, then cut or shred.   As for the soup itself. Get some good bone broth and reduce it by half, and then add some unflavored gelatin. You will need to buy double the amount of broth for the amount you plan to make, if you go this route.    You could go with a roux instead, but that can have texture issues. I prefer a reduced broth over roux thickened.","labels":1,"seconds_difference":12317.0,"score_ratio":35.6666666667}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnymu5","c_root_id_B":"fjo5bx8","created_at_utc_A":1583516960,"created_at_utc_B":1583520837,"score_A":2,"score_B":107,"human_ref_A":"If you want to avoid soup entirely, Chicken Stroganoff is good stuff. Adding in onion and celery makes it have a similar flavor profile and adds to the flavor complexity nicely.","human_ref_B":"If he doesn't like thin, brothy soups, then you could make him a chicken *stew* instead, or you could seriously bulk up the amount of solids in the soup. Another option would be to make it a creamy soup either by tempering in an egg yolk or by thickening it with something like a little evaporated milk mixed with corn starch.","labels":0,"seconds_difference":3877.0,"score_ratio":53.5}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnj5hz","c_root_id_B":"fjno6nm","created_at_utc_A":1583508520,"created_at_utc_B":1583511389,"score_A":3,"score_B":11,"human_ref_A":"Pan sear the chicken. With seasonings, then cut or shred.   As for the soup itself. Get some good bone broth and reduce it by half, and then add some unflavored gelatin. You will need to buy double the amount of broth for the amount you plan to make, if you go this route.    You could go with a roux instead, but that can have texture issues. I prefer a reduced broth over roux thickened.","human_ref_B":"Any broth that you cook down separately will thicken. Flour added to liquid will be opaque and cornstarch will look more clear, but they thicken, of course.","labels":0,"seconds_difference":2869.0,"score_ratio":3.6666666667}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnyqkf","c_root_id_B":"fjnp1wk","created_at_utc_A":1583517018,"created_at_utc_B":1583511810,"score_A":9,"score_B":7,"human_ref_A":"Reduce it! Let broth simmer until you\u2019re happy with the consistency","human_ref_B":"I have found it easier to make chicken soup using chicken feet and buying meat (breasts or other parts) separately.   One suggestion.  You can concentrate the flavor of the broth by adding additional jarred or powdered chicken broth or simmering it down.  As other commenters have mentioned, adding cornstarch, roux, or some other thickener with make a thicker broth.  Additional vegetables will bulk up the soup -- carrots, celery, onion, various peppers, potato or rice, fresh tomatoes, jarred mushrooms.   Other ingredients may make the flavor deeper -- cream cheese gives an undercurrent without being milky.   Peanut butter or liver pate are sometimes good for flavor enhancement.   Chicken soup is the only thing I use thyme for, but it needs a lot of it. Also, I like to add just enough sugar to make it, not semi-sweet, but \"off-dry\" as wine people say.    Also enough red pepper, not to make it hot, but to make the flavors glow.","labels":1,"seconds_difference":5208.0,"score_ratio":1.2857142857}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnyqkf","c_root_id_B":"fjnva0x","created_at_utc_A":1583517018,"created_at_utc_B":1583515064,"score_A":9,"score_B":5,"human_ref_A":"Reduce it! Let broth simmer until you\u2019re happy with the consistency","human_ref_B":"roast the chicken or buy one already roasted. Boiled chicken is rather flavorless. Roast the veggies too.","labels":1,"seconds_difference":1954.0,"score_ratio":1.8}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnx61r","c_root_id_B":"fjnyqkf","created_at_utc_A":1583516109,"created_at_utc_B":1583517018,"score_A":5,"score_B":9,"human_ref_A":"Just let it sit over night and enjoy those swollen noodles the next day.","human_ref_B":"Reduce it! Let broth simmer until you\u2019re happy with the consistency","labels":0,"seconds_difference":909.0,"score_ratio":1.8}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnj5hz","c_root_id_B":"fjnyqkf","created_at_utc_A":1583508520,"created_at_utc_B":1583517018,"score_A":3,"score_B":9,"human_ref_A":"Pan sear the chicken. With seasonings, then cut or shred.   As for the soup itself. Get some good bone broth and reduce it by half, and then add some unflavored gelatin. You will need to buy double the amount of broth for the amount you plan to make, if you go this route.    You could go with a roux instead, but that can have texture issues. I prefer a reduced broth over roux thickened.","human_ref_B":"Reduce it! Let broth simmer until you\u2019re happy with the consistency","labels":0,"seconds_difference":8498.0,"score_ratio":3.0}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnyqkf","c_root_id_B":"fjnymu5","created_at_utc_A":1583517018,"created_at_utc_B":1583516960,"score_A":9,"score_B":2,"human_ref_A":"Reduce it! Let broth simmer until you\u2019re happy with the consistency","human_ref_B":"If you want to avoid soup entirely, Chicken Stroganoff is good stuff. Adding in onion and celery makes it have a similar flavor profile and adds to the flavor complexity nicely.","labels":1,"seconds_difference":58.0,"score_ratio":4.5}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnj5hz","c_root_id_B":"fjnp1wk","created_at_utc_A":1583508520,"created_at_utc_B":1583511810,"score_A":3,"score_B":7,"human_ref_A":"Pan sear the chicken. With seasonings, then cut or shred.   As for the soup itself. Get some good bone broth and reduce it by half, and then add some unflavored gelatin. You will need to buy double the amount of broth for the amount you plan to make, if you go this route.    You could go with a roux instead, but that can have texture issues. I prefer a reduced broth over roux thickened.","human_ref_B":"I have found it easier to make chicken soup using chicken feet and buying meat (breasts or other parts) separately.   One suggestion.  You can concentrate the flavor of the broth by adding additional jarred or powdered chicken broth or simmering it down.  As other commenters have mentioned, adding cornstarch, roux, or some other thickener with make a thicker broth.  Additional vegetables will bulk up the soup -- carrots, celery, onion, various peppers, potato or rice, fresh tomatoes, jarred mushrooms.   Other ingredients may make the flavor deeper -- cream cheese gives an undercurrent without being milky.   Peanut butter or liver pate are sometimes good for flavor enhancement.   Chicken soup is the only thing I use thyme for, but it needs a lot of it. Also, I like to add just enough sugar to make it, not semi-sweet, but \"off-dry\" as wine people say.    Also enough red pepper, not to make it hot, but to make the flavors glow.","labels":0,"seconds_difference":3290.0,"score_ratio":2.3333333333}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnva0x","c_root_id_B":"fjo6ml9","created_at_utc_A":1583515064,"created_at_utc_B":1583521595,"score_A":5,"score_B":7,"human_ref_A":"roast the chicken or buy one already roasted. Boiled chicken is rather flavorless. Roast the veggies too.","human_ref_B":"what about a chicken pot pie soup instead? it has a lot of the same basic ingredients.   maybe something like this: Damn Delicious Chicken Pot Pie Soup or Chrissy Teigan's Chicken Pot Pie Soup","labels":0,"seconds_difference":6531.0,"score_ratio":1.4}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnx61r","c_root_id_B":"fjo6ml9","created_at_utc_A":1583516109,"created_at_utc_B":1583521595,"score_A":5,"score_B":7,"human_ref_A":"Just let it sit over night and enjoy those swollen noodles the next day.","human_ref_B":"what about a chicken pot pie soup instead? it has a lot of the same basic ingredients.   maybe something like this: Damn Delicious Chicken Pot Pie Soup or Chrissy Teigan's Chicken Pot Pie Soup","labels":0,"seconds_difference":5486.0,"score_ratio":1.4}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjo6ml9","c_root_id_B":"fjnj5hz","created_at_utc_A":1583521595,"created_at_utc_B":1583508520,"score_A":7,"score_B":3,"human_ref_A":"what about a chicken pot pie soup instead? it has a lot of the same basic ingredients.   maybe something like this: Damn Delicious Chicken Pot Pie Soup or Chrissy Teigan's Chicken Pot Pie Soup","human_ref_B":"Pan sear the chicken. With seasonings, then cut or shred.   As for the soup itself. Get some good bone broth and reduce it by half, and then add some unflavored gelatin. You will need to buy double the amount of broth for the amount you plan to make, if you go this route.    You could go with a roux instead, but that can have texture issues. I prefer a reduced broth over roux thickened.","labels":1,"seconds_difference":13075.0,"score_ratio":2.3333333333}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnymu5","c_root_id_B":"fjo6ml9","created_at_utc_A":1583516960,"created_at_utc_B":1583521595,"score_A":2,"score_B":7,"human_ref_A":"If you want to avoid soup entirely, Chicken Stroganoff is good stuff. Adding in onion and celery makes it have a similar flavor profile and adds to the flavor complexity nicely.","human_ref_B":"what about a chicken pot pie soup instead? it has a lot of the same basic ingredients.   maybe something like this: Damn Delicious Chicken Pot Pie Soup or Chrissy Teigan's Chicken Pot Pie Soup","labels":0,"seconds_difference":4635.0,"score_ratio":3.5}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnva0x","c_root_id_B":"fjnj5hz","created_at_utc_A":1583515064,"created_at_utc_B":1583508520,"score_A":5,"score_B":3,"human_ref_A":"roast the chicken or buy one already roasted. Boiled chicken is rather flavorless. Roast the veggies too.","human_ref_B":"Pan sear the chicken. With seasonings, then cut or shred.   As for the soup itself. Get some good bone broth and reduce it by half, and then add some unflavored gelatin. You will need to buy double the amount of broth for the amount you plan to make, if you go this route.    You could go with a roux instead, but that can have texture issues. I prefer a reduced broth over roux thickened.","labels":1,"seconds_difference":6544.0,"score_ratio":1.6666666667}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnj5hz","c_root_id_B":"fjnx61r","created_at_utc_A":1583508520,"created_at_utc_B":1583516109,"score_A":3,"score_B":5,"human_ref_A":"Pan sear the chicken. With seasonings, then cut or shred.   As for the soup itself. Get some good bone broth and reduce it by half, and then add some unflavored gelatin. You will need to buy double the amount of broth for the amount you plan to make, if you go this route.    You could go with a roux instead, but that can have texture issues. I prefer a reduced broth over roux thickened.","human_ref_B":"Just let it sit over night and enjoy those swollen noodles the next day.","labels":0,"seconds_difference":7589.0,"score_ratio":1.6666666667}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjnymu5","c_root_id_B":"fjoh5gg","created_at_utc_A":1583516960,"created_at_utc_B":1583527658,"score_A":2,"score_B":3,"human_ref_A":"If you want to avoid soup entirely, Chicken Stroganoff is good stuff. Adding in onion and celery makes it have a similar flavor profile and adds to the flavor complexity nicely.","human_ref_B":"My grocery store sells pur\u00e9ed cauliflower in the frozen foods section. It is a great, healthy way to thicken soups up.   Alternatively if you can\u2019t get the frozen pur\u00e9ed cauliflower, you can simply pur\u00e9e it yourself - or as many other people have suggested add potatoes.  Good luck op! I\u2019d love to hear what you end up doing.  (Also what is the trick you\u2019re using for the chicken?)","labels":0,"seconds_difference":10698.0,"score_ratio":1.5}
{"post_id":"feenwo","domain":"askculinary_test","upvote_ratio":0.86,"history":"How to make chicken noodle soup less brothy? So, I love chicken soup. It\u2019s one of my favorite comfort foods. My boyfriend has had \u201cbad\u201d (his words) previous experiences with chicken noodle soup, so when I suggested it for dinner he was very nervous. His biggest problems with the soup seems to be bland boiled chicken, which I have a plan for, and the fact that he doesn\u2019t like extremely thin, brothy soups. This is my go to recipe, but it\u2019s too thin for his taste. I\u2019m planning on making the broth myself. He likes thicker soups, like potato or chicken tortilla soup, so this isn\u2019t a soup problem. How can I alter this recipe to fit his tastes?","c_root_id_A":"fjoh5gg","c_root_id_B":"fjo83fn","created_at_utc_A":1583527658,"created_at_utc_B":1583522458,"score_A":3,"score_B":2,"human_ref_A":"My grocery store sells pur\u00e9ed cauliflower in the frozen foods section. It is a great, healthy way to thicken soups up.   Alternatively if you can\u2019t get the frozen pur\u00e9ed cauliflower, you can simply pur\u00e9e it yourself - or as many other people have suggested add potatoes.  Good luck op! I\u2019d love to hear what you end up doing.  (Also what is the trick you\u2019re using for the chicken?)","human_ref_B":"Throw a can of evaporated milk in there & use rotisserie chicken. It\u2019s soooooo good!! Also, never underestimate the power of garlic & lots of herbs like rosemary, etc.","labels":1,"seconds_difference":5200.0,"score_ratio":1.5}
{"post_id":"wtiil9","domain":"askculinary_test","upvote_ratio":0.8,"history":"How do you wash and dry fresh herbs without crushing them? Apologies if this is a dumb question, but I\u2019ve been making a lot of caprese salads and I want to be able to wash and dry fresh basil to put on the salad without ruining the fresh whole leaf look. Usually if I\u2019m cooking with herbs I run them under the faucet and give them a little wash with my thumbs while cupped in my hands, and then dry them in a paper towel, because it doesn\u2019t matter if they get crushed if they\u2019re just going in a recipe. But I\u2019m not sure how to do this when you want the herbs fresh and intact. Thank you! (And if my cupped hand washing method is totally wrong, please let me know!)","c_root_id_A":"il4i0ez","c_root_id_B":"il4ugns","created_at_utc_A":1661036241,"created_at_utc_B":1661042202,"score_A":6,"score_B":7,"human_ref_A":"I'll stick them in a bowl of ice water, let them sit for about 30 seconds, then pull them out and lay them on a paper towel lined plate, then gently pat with a paper towel on top.","human_ref_B":"Not the correct way but my first chef showed me to wash in the sink then wrap it in a towel and ring it out.  When I did this the towel went very green and everything was bruised up.  She told me I did a great job...the herbs didn't have any flavour left over.  This taught me to take everything your boss tells you with a grain of salt.","labels":0,"seconds_difference":5961.0,"score_ratio":1.1666666667}
{"post_id":"fvc6k4","domain":"askculinary_test","upvote_ratio":0.88,"history":"Would it be possible to make an appetizing chili that drew its influence from eastern cooking and used curry as a base? My plan is to follow the concept of a conventional chili, but replace the chili powder with a homemade curry powder spice blend containing coriander, cumin, turmeric, ginger, peony, lovage, star anise, fennel seeds, Rehmannia, and cayenne. The idea is to sautee the beef with onions and fennel, seasoning it lightly, and then, add it to a beef stock, along with a few varieties of bean, stewed tomato, the curry powder from before, and rice wine. I also had the idea of making miniature naan-parmesan wraps that would be stirred into the chili in the last few minutes of cooking, as to absorb some of the liquid from the chili, in place of the traditional cracker. So my question is, would this work in a way that remained as pleasing to the senses as conventional chili or curry (if not more), and if not, how could I tweak it to make the tastes blend better for a more appealing dish?  Also, how can I add the naan wraps to the chili while having it retain its fluffiness and not getting soggy?  Being very much a novice to cooking, my question is less a question of what went wrong and more one of whether or not a concept could work.   Thank you in advance for your response, and I look forward to becoming a better cook.","c_root_id_A":"fmhv09f","c_root_id_B":"fmhu8ty","created_at_utc_A":1586094288,"created_at_utc_B":1586093673,"score_A":99,"score_B":8,"human_ref_A":"The defining characteristic of chili is the chilis. Once you\u2019ve replaced that with curry, what you have is just a curry.   It sounds perfectly tasty (some nitpicks aside) but I think you don\u2019t need to try to reinvent the wheel here, especially as a self proclaimed novice, and you should just read up on some curry recipes.  Edit: just for my Texan friends, the other defining characteristic of chili is beans.","human_ref_B":"Try making mulligatawny. Delicious hearty curry soup","labels":1,"seconds_difference":615.0,"score_ratio":12.375}
{"post_id":"fvc6k4","domain":"askculinary_test","upvote_ratio":0.88,"history":"Would it be possible to make an appetizing chili that drew its influence from eastern cooking and used curry as a base? My plan is to follow the concept of a conventional chili, but replace the chili powder with a homemade curry powder spice blend containing coriander, cumin, turmeric, ginger, peony, lovage, star anise, fennel seeds, Rehmannia, and cayenne. The idea is to sautee the beef with onions and fennel, seasoning it lightly, and then, add it to a beef stock, along with a few varieties of bean, stewed tomato, the curry powder from before, and rice wine. I also had the idea of making miniature naan-parmesan wraps that would be stirred into the chili in the last few minutes of cooking, as to absorb some of the liquid from the chili, in place of the traditional cracker. So my question is, would this work in a way that remained as pleasing to the senses as conventional chili or curry (if not more), and if not, how could I tweak it to make the tastes blend better for a more appealing dish?  Also, how can I add the naan wraps to the chili while having it retain its fluffiness and not getting soggy?  Being very much a novice to cooking, my question is less a question of what went wrong and more one of whether or not a concept could work.   Thank you in advance for your response, and I look forward to becoming a better cook.","c_root_id_A":"fmhv09f","c_root_id_B":"fmhnbdt","created_at_utc_A":1586094288,"created_at_utc_B":1586087145,"score_A":99,"score_B":3,"human_ref_A":"The defining characteristic of chili is the chilis. Once you\u2019ve replaced that with curry, what you have is just a curry.   It sounds perfectly tasty (some nitpicks aside) but I think you don\u2019t need to try to reinvent the wheel here, especially as a self proclaimed novice, and you should just read up on some curry recipes.  Edit: just for my Texan friends, the other defining characteristic of chili is beans.","human_ref_B":"Have you tried Madras lentils before ? No curry I believe but really similar to Chili flavor without the meat   Sorry slightly off tangent","labels":1,"seconds_difference":7143.0,"score_ratio":33.0}
{"post_id":"fvc6k4","domain":"askculinary_test","upvote_ratio":0.88,"history":"Would it be possible to make an appetizing chili that drew its influence from eastern cooking and used curry as a base? My plan is to follow the concept of a conventional chili, but replace the chili powder with a homemade curry powder spice blend containing coriander, cumin, turmeric, ginger, peony, lovage, star anise, fennel seeds, Rehmannia, and cayenne. The idea is to sautee the beef with onions and fennel, seasoning it lightly, and then, add it to a beef stock, along with a few varieties of bean, stewed tomato, the curry powder from before, and rice wine. I also had the idea of making miniature naan-parmesan wraps that would be stirred into the chili in the last few minutes of cooking, as to absorb some of the liquid from the chili, in place of the traditional cracker. So my question is, would this work in a way that remained as pleasing to the senses as conventional chili or curry (if not more), and if not, how could I tweak it to make the tastes blend better for a more appealing dish?  Also, how can I add the naan wraps to the chili while having it retain its fluffiness and not getting soggy?  Being very much a novice to cooking, my question is less a question of what went wrong and more one of whether or not a concept could work.   Thank you in advance for your response, and I look forward to becoming a better cook.","c_root_id_A":"fmhu8ty","c_root_id_B":"fmi3cic","created_at_utc_A":1586093673,"created_at_utc_B":1586101555,"score_A":8,"score_B":15,"human_ref_A":"Try making mulligatawny. Delicious hearty curry soup","human_ref_B":"Yes, it would be called a curry.","labels":0,"seconds_difference":7882.0,"score_ratio":1.875}
{"post_id":"fvc6k4","domain":"askculinary_test","upvote_ratio":0.88,"history":"Would it be possible to make an appetizing chili that drew its influence from eastern cooking and used curry as a base? My plan is to follow the concept of a conventional chili, but replace the chili powder with a homemade curry powder spice blend containing coriander, cumin, turmeric, ginger, peony, lovage, star anise, fennel seeds, Rehmannia, and cayenne. The idea is to sautee the beef with onions and fennel, seasoning it lightly, and then, add it to a beef stock, along with a few varieties of bean, stewed tomato, the curry powder from before, and rice wine. I also had the idea of making miniature naan-parmesan wraps that would be stirred into the chili in the last few minutes of cooking, as to absorb some of the liquid from the chili, in place of the traditional cracker. So my question is, would this work in a way that remained as pleasing to the senses as conventional chili or curry (if not more), and if not, how could I tweak it to make the tastes blend better for a more appealing dish?  Also, how can I add the naan wraps to the chili while having it retain its fluffiness and not getting soggy?  Being very much a novice to cooking, my question is less a question of what went wrong and more one of whether or not a concept could work.   Thank you in advance for your response, and I look forward to becoming a better cook.","c_root_id_A":"fmi3cic","c_root_id_B":"fmhnbdt","created_at_utc_A":1586101555,"created_at_utc_B":1586087145,"score_A":15,"score_B":3,"human_ref_A":"Yes, it would be called a curry.","human_ref_B":"Have you tried Madras lentils before ? No curry I believe but really similar to Chili flavor without the meat   Sorry slightly off tangent","labels":1,"seconds_difference":14410.0,"score_ratio":5.0}
{"post_id":"fvc6k4","domain":"askculinary_test","upvote_ratio":0.88,"history":"Would it be possible to make an appetizing chili that drew its influence from eastern cooking and used curry as a base? My plan is to follow the concept of a conventional chili, but replace the chili powder with a homemade curry powder spice blend containing coriander, cumin, turmeric, ginger, peony, lovage, star anise, fennel seeds, Rehmannia, and cayenne. The idea is to sautee the beef with onions and fennel, seasoning it lightly, and then, add it to a beef stock, along with a few varieties of bean, stewed tomato, the curry powder from before, and rice wine. I also had the idea of making miniature naan-parmesan wraps that would be stirred into the chili in the last few minutes of cooking, as to absorb some of the liquid from the chili, in place of the traditional cracker. So my question is, would this work in a way that remained as pleasing to the senses as conventional chili or curry (if not more), and if not, how could I tweak it to make the tastes blend better for a more appealing dish?  Also, how can I add the naan wraps to the chili while having it retain its fluffiness and not getting soggy?  Being very much a novice to cooking, my question is less a question of what went wrong and more one of whether or not a concept could work.   Thank you in advance for your response, and I look forward to becoming a better cook.","c_root_id_A":"fmhu8ty","c_root_id_B":"fmhnbdt","created_at_utc_A":1586093673,"created_at_utc_B":1586087145,"score_A":8,"score_B":3,"human_ref_A":"Try making mulligatawny. Delicious hearty curry soup","human_ref_B":"Have you tried Madras lentils before ? No curry I believe but really similar to Chili flavor without the meat   Sorry slightly off tangent","labels":1,"seconds_difference":6528.0,"score_ratio":2.6666666667}
{"post_id":"dtwlu9","domain":"askculinary_test","upvote_ratio":0.95,"history":"I've tried making stovetop caramel a couple times and failed either by burning or it crystalized. I have an induction burner I want to try on for ease of temp control. What temp should I be making it on?","c_root_id_A":"f6zkqzb","c_root_id_B":"f6zg9gp","created_at_utc_A":1573317962,"created_at_utc_B":1573316308,"score_A":11,"score_B":4,"human_ref_A":"Don't stir the sugar while it's cooking. My chef at culinary school always said \"Agitation creates crystallization.\" A little acid or corn syrup will also help prevent it. However, if it's for a chewy caramel candy, rather than a sauce, the candy will be softer due to these additives.","human_ref_B":"Best thing you can do is to buy a candy thermometer. There are a variety of thermometers that even clip onto your pot for easy use. Caramel making is just chemistry and heating the sugars to the correct temperature is critical (something that is difficult to do without an accurate thermometer). Good luck!","labels":1,"seconds_difference":1654.0,"score_ratio":2.75}
{"post_id":"dtwlu9","domain":"askculinary_test","upvote_ratio":0.95,"history":"I've tried making stovetop caramel a couple times and failed either by burning or it crystalized. I have an induction burner I want to try on for ease of temp control. What temp should I be making it on?","c_root_id_A":"f6zbtx3","c_root_id_B":"f6zkqzb","created_at_utc_A":1573314309,"created_at_utc_B":1573317962,"score_A":5,"score_B":11,"human_ref_A":"Most induction burners still cycle on-off at low wattages. Unfortunately the constant wattage feature only works at settings higher than what is appropriate for caramel.  I'm no caramel expert, but patience and a lot of stirring helps me - but I suspect the tips are recipe specific. (Mine uses sugar + condensed milk + syrup)","human_ref_B":"Don't stir the sugar while it's cooking. My chef at culinary school always said \"Agitation creates crystallization.\" A little acid or corn syrup will also help prevent it. However, if it's for a chewy caramel candy, rather than a sauce, the candy will be softer due to these additives.","labels":0,"seconds_difference":3653.0,"score_ratio":2.2}
{"post_id":"dtwlu9","domain":"askculinary_test","upvote_ratio":0.95,"history":"I've tried making stovetop caramel a couple times and failed either by burning or it crystalized. I have an induction burner I want to try on for ease of temp control. What temp should I be making it on?","c_root_id_A":"f6zg9gp","c_root_id_B":"f70nkt3","created_at_utc_A":1573316308,"created_at_utc_B":1573330437,"score_A":4,"score_B":5,"human_ref_A":"Best thing you can do is to buy a candy thermometer. There are a variety of thermometers that even clip onto your pot for easy use. Caramel making is just chemistry and heating the sugars to the correct temperature is critical (something that is difficult to do without an accurate thermometer). Good luck!","human_ref_B":"The induction cooktop is likely the issue.  In my experience with them, even with excellent tr-layer pans made specifically for induction tops, the center of the pan gats WAY to hot while the outer ring stays too cool.  Try using a pan that is only as large as the burner ring (or smaller).  Also, if you get crystals, just add a bit more cold butter and stir.","labels":0,"seconds_difference":14129.0,"score_ratio":1.25}
{"post_id":"dtwlu9","domain":"askculinary_test","upvote_ratio":0.95,"history":"I've tried making stovetop caramel a couple times and failed either by burning or it crystalized. I have an induction burner I want to try on for ease of temp control. What temp should I be making it on?","c_root_id_A":"f70nkt3","c_root_id_B":"f6zxlqm","created_at_utc_A":1573330437,"created_at_utc_B":1573322055,"score_A":5,"score_B":3,"human_ref_A":"The induction cooktop is likely the issue.  In my experience with them, even with excellent tr-layer pans made specifically for induction tops, the center of the pan gats WAY to hot while the outer ring stays too cool.  Try using a pan that is only as large as the burner ring (or smaller).  Also, if you get crystals, just add a bit more cold butter and stir.","human_ref_B":"Induction will burn your caramel faster and won\u2019t give you the fine control you need.   You\u2019re getting crystallization because you\u2019re probably not cooking long enough\/stirring too much\/getting crystals in the sides of your pot while you cook.   Use a pastry brush with water to gently brush away formed sugar crystals in the side of the pot while you cook and don\u2019t stir. I\u2019m sure serious eats has a good article on this. Consult them or Harold McGee.    Good luck!","labels":1,"seconds_difference":8382.0,"score_ratio":1.6666666667}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqiendk","c_root_id_B":"iqisz5i","created_at_utc_A":1664552319,"created_at_utc_B":1664558020,"score_A":86,"score_B":230,"human_ref_A":"So that's like...30+ batches of chocolate chip cookies? You could bake them all and have a bake sale to support a cause you care about!","human_ref_B":"A handful of these babies is about 2oz that makes for 800 handfuls. If you eat 1 handful ever hour, you\u2019ll be done in about a month. You\u2019re welcome.","labels":0,"seconds_difference":5701.0,"score_ratio":2.6744186047}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqisz5i","c_root_id_B":"iqicf6h","created_at_utc_A":1664558020,"created_at_utc_B":1664551433,"score_A":230,"score_B":62,"human_ref_A":"A handful of these babies is about 2oz that makes for 800 handfuls. If you eat 1 handful ever hour, you\u2019ll be done in about a month. You\u2019re welcome.","human_ref_B":"Realistically, your best bet is gonna be to just make cookies, cannolis, and so on that use them up over time. They may or may not be good for melting down. Some chips include extra ingredients that will prevent them from melting smoothly, which is great for things you want chocolate chips in, but bad for anything else. You can freeze them as well and add them to recipes from frozen, it really won't hurt anything. And, chocolate is pretty shelf stable, just don't leave them somewhere where ambient temp gets too high.","labels":1,"seconds_difference":6587.0,"score_ratio":3.7096774194}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqisz5i","c_root_id_B":"iqisskn","created_at_utc_A":1664558020,"created_at_utc_B":1664557945,"score_A":230,"score_B":47,"human_ref_A":"A handful of these babies is about 2oz that makes for 800 handfuls. If you eat 1 handful ever hour, you\u2019ll be done in about a month. You\u2019re welcome.","human_ref_B":"This is your chance to make the life-sized chocolate sculpture you\u2019ve been dreaming about\u2026","labels":1,"seconds_difference":75.0,"score_ratio":4.8936170213}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqibwky","c_root_id_B":"iqisz5i","created_at_utc_A":1664551231,"created_at_utc_B":1664558020,"score_A":11,"score_B":230,"human_ref_A":"you basically have a years supply of chocolate now.","human_ref_B":"A handful of these babies is about 2oz that makes for 800 handfuls. If you eat 1 handful ever hour, you\u2019ll be done in about a month. You\u2019re welcome.","labels":0,"seconds_difference":6789.0,"score_ratio":20.9090909091}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqisz5i","c_root_id_B":"iqimphj","created_at_utc_A":1664558020,"created_at_utc_B":1664555522,"score_A":230,"score_B":8,"human_ref_A":"A handful of these babies is about 2oz that makes for 800 handfuls. If you eat 1 handful ever hour, you\u2019ll be done in about a month. You\u2019re welcome.","human_ref_B":"Use them all to make cookie dough, wrap it up and just take out to eat whenever you want maybe?","labels":1,"seconds_difference":2498.0,"score_ratio":28.75}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqiendk","c_root_id_B":"iqitnld","created_at_utc_A":1664552319,"created_at_utc_B":1664558292,"score_A":86,"score_B":147,"human_ref_A":"So that's like...30+ batches of chocolate chip cookies? You could bake them all and have a bake sale to support a cause you care about!","human_ref_B":"I like to make cookie dough, scoop them into balls on a sheet, freeze them, then pop them into ziplock bags and stick them back in the freezer. I have ziplocs of 3 different kinds of cookie dough balls in my freezer right now. Then when you have a sweet tooth, you can just pop one or two in the oven. I'd experiment with some different cookie doughs! Even if they don't call for chips, toss 'em in!  Edit to add: this will change the baking time. A frozen ball of cookie dough will need to bake a little longer than one made at room temp. I just add a couple minutes and keep an eye on them. I enjoy them a little on the gooey side though! Every cookie is different. Some work well baking frozen and others kind of don\u2019t. See what works!","labels":0,"seconds_difference":5973.0,"score_ratio":1.7093023256}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqitnld","c_root_id_B":"iqicf6h","created_at_utc_A":1664558292,"created_at_utc_B":1664551433,"score_A":147,"score_B":62,"human_ref_A":"I like to make cookie dough, scoop them into balls on a sheet, freeze them, then pop them into ziplock bags and stick them back in the freezer. I have ziplocs of 3 different kinds of cookie dough balls in my freezer right now. Then when you have a sweet tooth, you can just pop one or two in the oven. I'd experiment with some different cookie doughs! Even if they don't call for chips, toss 'em in!  Edit to add: this will change the baking time. A frozen ball of cookie dough will need to bake a little longer than one made at room temp. I just add a couple minutes and keep an eye on them. I enjoy them a little on the gooey side though! Every cookie is different. Some work well baking frozen and others kind of don\u2019t. See what works!","human_ref_B":"Realistically, your best bet is gonna be to just make cookies, cannolis, and so on that use them up over time. They may or may not be good for melting down. Some chips include extra ingredients that will prevent them from melting smoothly, which is great for things you want chocolate chips in, but bad for anything else. You can freeze them as well and add them to recipes from frozen, it really won't hurt anything. And, chocolate is pretty shelf stable, just don't leave them somewhere where ambient temp gets too high.","labels":1,"seconds_difference":6859.0,"score_ratio":2.3709677419}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqitnld","c_root_id_B":"iqisskn","created_at_utc_A":1664558292,"created_at_utc_B":1664557945,"score_A":147,"score_B":47,"human_ref_A":"I like to make cookie dough, scoop them into balls on a sheet, freeze them, then pop them into ziplock bags and stick them back in the freezer. I have ziplocs of 3 different kinds of cookie dough balls in my freezer right now. Then when you have a sweet tooth, you can just pop one or two in the oven. I'd experiment with some different cookie doughs! Even if they don't call for chips, toss 'em in!  Edit to add: this will change the baking time. A frozen ball of cookie dough will need to bake a little longer than one made at room temp. I just add a couple minutes and keep an eye on them. I enjoy them a little on the gooey side though! Every cookie is different. Some work well baking frozen and others kind of don\u2019t. See what works!","human_ref_B":"This is your chance to make the life-sized chocolate sculpture you\u2019ve been dreaming about\u2026","labels":1,"seconds_difference":347.0,"score_ratio":3.1276595745}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqibwky","c_root_id_B":"iqitnld","created_at_utc_A":1664551231,"created_at_utc_B":1664558292,"score_A":11,"score_B":147,"human_ref_A":"you basically have a years supply of chocolate now.","human_ref_B":"I like to make cookie dough, scoop them into balls on a sheet, freeze them, then pop them into ziplock bags and stick them back in the freezer. I have ziplocs of 3 different kinds of cookie dough balls in my freezer right now. Then when you have a sweet tooth, you can just pop one or two in the oven. I'd experiment with some different cookie doughs! Even if they don't call for chips, toss 'em in!  Edit to add: this will change the baking time. A frozen ball of cookie dough will need to bake a little longer than one made at room temp. I just add a couple minutes and keep an eye on them. I enjoy them a little on the gooey side though! Every cookie is different. Some work well baking frozen and others kind of don\u2019t. See what works!","labels":0,"seconds_difference":7061.0,"score_ratio":13.3636363636}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqitnld","c_root_id_B":"iqimphj","created_at_utc_A":1664558292,"created_at_utc_B":1664555522,"score_A":147,"score_B":8,"human_ref_A":"I like to make cookie dough, scoop them into balls on a sheet, freeze them, then pop them into ziplock bags and stick them back in the freezer. I have ziplocs of 3 different kinds of cookie dough balls in my freezer right now. Then when you have a sweet tooth, you can just pop one or two in the oven. I'd experiment with some different cookie doughs! Even if they don't call for chips, toss 'em in!  Edit to add: this will change the baking time. A frozen ball of cookie dough will need to bake a little longer than one made at room temp. I just add a couple minutes and keep an eye on them. I enjoy them a little on the gooey side though! Every cookie is different. Some work well baking frozen and others kind of don\u2019t. See what works!","human_ref_B":"Use them all to make cookie dough, wrap it up and just take out to eat whenever you want maybe?","labels":1,"seconds_difference":2770.0,"score_ratio":18.375}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqicf6h","c_root_id_B":"iqiendk","created_at_utc_A":1664551433,"created_at_utc_B":1664552319,"score_A":62,"score_B":86,"human_ref_A":"Realistically, your best bet is gonna be to just make cookies, cannolis, and so on that use them up over time. They may or may not be good for melting down. Some chips include extra ingredients that will prevent them from melting smoothly, which is great for things you want chocolate chips in, but bad for anything else. You can freeze them as well and add them to recipes from frozen, it really won't hurt anything. And, chocolate is pretty shelf stable, just don't leave them somewhere where ambient temp gets too high.","human_ref_B":"So that's like...30+ batches of chocolate chip cookies? You could bake them all and have a bake sale to support a cause you care about!","labels":0,"seconds_difference":886.0,"score_ratio":1.3870967742}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqiendk","c_root_id_B":"iqibwky","created_at_utc_A":1664552319,"created_at_utc_B":1664551231,"score_A":86,"score_B":11,"human_ref_A":"So that's like...30+ batches of chocolate chip cookies? You could bake them all and have a bake sale to support a cause you care about!","human_ref_B":"you basically have a years supply of chocolate now.","labels":1,"seconds_difference":1088.0,"score_ratio":7.8181818182}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqiwgz9","c_root_id_B":"iqj8upg","created_at_utc_A":1664559405,"created_at_utc_B":1664564388,"score_A":61,"score_B":75,"human_ref_A":"Chocolate chips freeze well.","human_ref_B":"Make bark (almond, rocky road, etc) and give away as Xmas gifts.","labels":0,"seconds_difference":4983.0,"score_ratio":1.2295081967}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqj8upg","c_root_id_B":"iqicf6h","created_at_utc_A":1664564388,"created_at_utc_B":1664551433,"score_A":75,"score_B":62,"human_ref_A":"Make bark (almond, rocky road, etc) and give away as Xmas gifts.","human_ref_B":"Realistically, your best bet is gonna be to just make cookies, cannolis, and so on that use them up over time. They may or may not be good for melting down. Some chips include extra ingredients that will prevent them from melting smoothly, which is great for things you want chocolate chips in, but bad for anything else. You can freeze them as well and add them to recipes from frozen, it really won't hurt anything. And, chocolate is pretty shelf stable, just don't leave them somewhere where ambient temp gets too high.","labels":1,"seconds_difference":12955.0,"score_ratio":1.2096774194}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqj8upg","c_root_id_B":"iqisskn","created_at_utc_A":1664564388,"created_at_utc_B":1664557945,"score_A":75,"score_B":47,"human_ref_A":"Make bark (almond, rocky road, etc) and give away as Xmas gifts.","human_ref_B":"This is your chance to make the life-sized chocolate sculpture you\u2019ve been dreaming about\u2026","labels":1,"seconds_difference":6443.0,"score_ratio":1.5957446809}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqj0cq6","c_root_id_B":"iqj8upg","created_at_utc_A":1664560959,"created_at_utc_B":1664564388,"score_A":16,"score_B":75,"human_ref_A":"Donate some to a school\/community center? They usually do bake sales to raise money, they\u2019d appreciate it!","human_ref_B":"Make bark (almond, rocky road, etc) and give away as Xmas gifts.","labels":0,"seconds_difference":3429.0,"score_ratio":4.6875}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqj8upg","c_root_id_B":"iqibwky","created_at_utc_A":1664564388,"created_at_utc_B":1664551231,"score_A":75,"score_B":11,"human_ref_A":"Make bark (almond, rocky road, etc) and give away as Xmas gifts.","human_ref_B":"you basically have a years supply of chocolate now.","labels":1,"seconds_difference":13157.0,"score_ratio":6.8181818182}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqj8upg","c_root_id_B":"iqj41b2","created_at_utc_A":1664564388,"created_at_utc_B":1664562443,"score_A":75,"score_B":9,"human_ref_A":"Make bark (almond, rocky road, etc) and give away as Xmas gifts.","human_ref_B":"I agree donate to food pantry, but if you want to use some yourself, one thing that uses a lot of it would be chocolate \"bark.\" There are lots of different kinds. I make a peppermint version as xmas gifts for neighbors, but you can use nuts, pretzels, all kinds of stuff. I really like the pretzels. But I don't give that out as xmas gifts, I just eat it myself.","labels":1,"seconds_difference":1945.0,"score_ratio":8.3333333333}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqj8upg","c_root_id_B":"iqimphj","created_at_utc_A":1664564388,"created_at_utc_B":1664555522,"score_A":75,"score_B":8,"human_ref_A":"Make bark (almond, rocky road, etc) and give away as Xmas gifts.","human_ref_B":"Use them all to make cookie dough, wrap it up and just take out to eat whenever you want maybe?","labels":1,"seconds_difference":8866.0,"score_ratio":9.375}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqj8upg","c_root_id_B":"iqiy66t","created_at_utc_A":1664564388,"created_at_utc_B":1664560086,"score_A":75,"score_B":6,"human_ref_A":"Make bark (almond, rocky road, etc) and give away as Xmas gifts.","human_ref_B":"Make cookie dough logs wrapped in wax paper and freeze. Nice small biz to sell them?","labels":1,"seconds_difference":4302.0,"score_ratio":12.5}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqiwgz9","c_root_id_B":"iqisskn","created_at_utc_A":1664559405,"created_at_utc_B":1664557945,"score_A":61,"score_B":47,"human_ref_A":"Chocolate chips freeze well.","human_ref_B":"This is your chance to make the life-sized chocolate sculpture you\u2019ve been dreaming about\u2026","labels":1,"seconds_difference":1460.0,"score_ratio":1.2978723404}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqiwgz9","c_root_id_B":"iqibwky","created_at_utc_A":1664559405,"created_at_utc_B":1664551231,"score_A":61,"score_B":11,"human_ref_A":"Chocolate chips freeze well.","human_ref_B":"you basically have a years supply of chocolate now.","labels":1,"seconds_difference":8174.0,"score_ratio":5.5454545455}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqimphj","c_root_id_B":"iqiwgz9","created_at_utc_A":1664555522,"created_at_utc_B":1664559405,"score_A":8,"score_B":61,"human_ref_A":"Use them all to make cookie dough, wrap it up and just take out to eat whenever you want maybe?","human_ref_B":"Chocolate chips freeze well.","labels":0,"seconds_difference":3883.0,"score_ratio":7.625}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqicf6h","c_root_id_B":"iqibwky","created_at_utc_A":1664551433,"created_at_utc_B":1664551231,"score_A":62,"score_B":11,"human_ref_A":"Realistically, your best bet is gonna be to just make cookies, cannolis, and so on that use them up over time. They may or may not be good for melting down. Some chips include extra ingredients that will prevent them from melting smoothly, which is great for things you want chocolate chips in, but bad for anything else. You can freeze them as well and add them to recipes from frozen, it really won't hurt anything. And, chocolate is pretty shelf stable, just don't leave them somewhere where ambient temp gets too high.","human_ref_B":"you basically have a years supply of chocolate now.","labels":1,"seconds_difference":202.0,"score_ratio":5.6363636364}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqisskn","c_root_id_B":"iqibwky","created_at_utc_A":1664557945,"created_at_utc_B":1664551231,"score_A":47,"score_B":11,"human_ref_A":"This is your chance to make the life-sized chocolate sculpture you\u2019ve been dreaming about\u2026","human_ref_B":"you basically have a years supply of chocolate now.","labels":1,"seconds_difference":6714.0,"score_ratio":4.2727272727}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqisskn","c_root_id_B":"iqimphj","created_at_utc_A":1664557945,"created_at_utc_B":1664555522,"score_A":47,"score_B":8,"human_ref_A":"This is your chance to make the life-sized chocolate sculpture you\u2019ve been dreaming about\u2026","human_ref_B":"Use them all to make cookie dough, wrap it up and just take out to eat whenever you want maybe?","labels":1,"seconds_difference":2423.0,"score_ratio":5.875}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqj0cq6","c_root_id_B":"iqibwky","created_at_utc_A":1664560959,"created_at_utc_B":1664551231,"score_A":16,"score_B":11,"human_ref_A":"Donate some to a school\/community center? They usually do bake sales to raise money, they\u2019d appreciate it!","human_ref_B":"you basically have a years supply of chocolate now.","labels":1,"seconds_difference":9728.0,"score_ratio":1.4545454545}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqj0cq6","c_root_id_B":"iqimphj","created_at_utc_A":1664560959,"created_at_utc_B":1664555522,"score_A":16,"score_B":8,"human_ref_A":"Donate some to a school\/community center? They usually do bake sales to raise money, they\u2019d appreciate it!","human_ref_B":"Use them all to make cookie dough, wrap it up and just take out to eat whenever you want maybe?","labels":1,"seconds_difference":5437.0,"score_ratio":2.0}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqiy66t","c_root_id_B":"iqj0cq6","created_at_utc_A":1664560086,"created_at_utc_B":1664560959,"score_A":6,"score_B":16,"human_ref_A":"Make cookie dough logs wrapped in wax paper and freeze. Nice small biz to sell them?","human_ref_B":"Donate some to a school\/community center? They usually do bake sales to raise money, they\u2019d appreciate it!","labels":0,"seconds_difference":873.0,"score_ratio":2.6666666667}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqjx0zl","c_root_id_B":"iqibwky","created_at_utc_A":1664574496,"created_at_utc_B":1664551231,"score_A":16,"score_B":11,"human_ref_A":"My mother used to make chocolate mousse out of chocolate chips.    As I recall it was a recipe that came with the booklet included with her Cuisinart food processor (one of the earliest ones, from the 1970s).  You should be able to find a recipe by Googling, I would think.  Edit: found it!","human_ref_B":"you basically have a years supply of chocolate now.","labels":1,"seconds_difference":23265.0,"score_ratio":1.4545454545}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqjx0zl","c_root_id_B":"iqjjx81","created_at_utc_A":1664574496,"created_at_utc_B":1664568898,"score_A":16,"score_B":10,"human_ref_A":"My mother used to make chocolate mousse out of chocolate chips.    As I recall it was a recipe that came with the booklet included with her Cuisinart food processor (one of the earliest ones, from the 1970s).  You should be able to find a recipe by Googling, I would think.  Edit: found it!","human_ref_B":"Mini chocolate chips are also good if you toss them with some finely chopped nuts (e.g., pistachios, pecans, etc.) and some dried fruit (e.g., cranberries, cherries, etc.) and then role a log of goat cheese in the mix so the log is coated with the fruit, nuts, and mini chips. Serve it with those bland water crackers. Soooo good, so easy, and everyone will think you're really fancy!","labels":1,"seconds_difference":5598.0,"score_ratio":1.6}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqjx0zl","c_root_id_B":"iqj41b2","created_at_utc_A":1664574496,"created_at_utc_B":1664562443,"score_A":16,"score_B":9,"human_ref_A":"My mother used to make chocolate mousse out of chocolate chips.    As I recall it was a recipe that came with the booklet included with her Cuisinart food processor (one of the earliest ones, from the 1970s).  You should be able to find a recipe by Googling, I would think.  Edit: found it!","human_ref_B":"I agree donate to food pantry, but if you want to use some yourself, one thing that uses a lot of it would be chocolate \"bark.\" There are lots of different kinds. I make a peppermint version as xmas gifts for neighbors, but you can use nuts, pretzels, all kinds of stuff. I really like the pretzels. But I don't give that out as xmas gifts, I just eat it myself.","labels":1,"seconds_difference":12053.0,"score_ratio":1.7777777778}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqjie9u","c_root_id_B":"iqjx0zl","created_at_utc_A":1664568266,"created_at_utc_B":1664574496,"score_A":10,"score_B":16,"human_ref_A":"I like to add them to brownie mix.","human_ref_B":"My mother used to make chocolate mousse out of chocolate chips.    As I recall it was a recipe that came with the booklet included with her Cuisinart food processor (one of the earliest ones, from the 1970s).  You should be able to find a recipe by Googling, I would think.  Edit: found it!","labels":0,"seconds_difference":6230.0,"score_ratio":1.6}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqjrsb0","c_root_id_B":"iqjx0zl","created_at_utc_A":1664572200,"created_at_utc_B":1664574496,"score_A":8,"score_B":16,"human_ref_A":"Hot cocoa season is coming...","human_ref_B":"My mother used to make chocolate mousse out of chocolate chips.    As I recall it was a recipe that came with the booklet included with her Cuisinart food processor (one of the earliest ones, from the 1970s).  You should be able to find a recipe by Googling, I would think.  Edit: found it!","labels":0,"seconds_difference":2296.0,"score_ratio":2.0}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqjx0zl","c_root_id_B":"iqimphj","created_at_utc_A":1664574496,"created_at_utc_B":1664555522,"score_A":16,"score_B":8,"human_ref_A":"My mother used to make chocolate mousse out of chocolate chips.    As I recall it was a recipe that came with the booklet included with her Cuisinart food processor (one of the earliest ones, from the 1970s).  You should be able to find a recipe by Googling, I would think.  Edit: found it!","human_ref_B":"Use them all to make cookie dough, wrap it up and just take out to eat whenever you want maybe?","labels":1,"seconds_difference":18974.0,"score_ratio":2.0}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqjw844","c_root_id_B":"iqjx0zl","created_at_utc_A":1664574141,"created_at_utc_B":1664574496,"score_A":5,"score_B":16,"human_ref_A":"I would be making turtles by the truck load.","human_ref_B":"My mother used to make chocolate mousse out of chocolate chips.    As I recall it was a recipe that came with the booklet included with her Cuisinart food processor (one of the earliest ones, from the 1970s).  You should be able to find a recipe by Googling, I would think.  Edit: found it!","labels":0,"seconds_difference":355.0,"score_ratio":3.2}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqiy66t","c_root_id_B":"iqjx0zl","created_at_utc_A":1664560086,"created_at_utc_B":1664574496,"score_A":6,"score_B":16,"human_ref_A":"Make cookie dough logs wrapped in wax paper and freeze. Nice small biz to sell them?","human_ref_B":"My mother used to make chocolate mousse out of chocolate chips.    As I recall it was a recipe that came with the booklet included with her Cuisinart food processor (one of the earliest ones, from the 1970s).  You should be able to find a recipe by Googling, I would think.  Edit: found it!","labels":0,"seconds_difference":14410.0,"score_ratio":2.6666666667}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqjjx81","c_root_id_B":"iqj41b2","created_at_utc_A":1664568898,"created_at_utc_B":1664562443,"score_A":10,"score_B":9,"human_ref_A":"Mini chocolate chips are also good if you toss them with some finely chopped nuts (e.g., pistachios, pecans, etc.) and some dried fruit (e.g., cranberries, cherries, etc.) and then role a log of goat cheese in the mix so the log is coated with the fruit, nuts, and mini chips. Serve it with those bland water crackers. Soooo good, so easy, and everyone will think you're really fancy!","human_ref_B":"I agree donate to food pantry, but if you want to use some yourself, one thing that uses a lot of it would be chocolate \"bark.\" There are lots of different kinds. I make a peppermint version as xmas gifts for neighbors, but you can use nuts, pretzels, all kinds of stuff. I really like the pretzels. But I don't give that out as xmas gifts, I just eat it myself.","labels":1,"seconds_difference":6455.0,"score_ratio":1.1111111111}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqimphj","c_root_id_B":"iqjjx81","created_at_utc_A":1664555522,"created_at_utc_B":1664568898,"score_A":8,"score_B":10,"human_ref_A":"Use them all to make cookie dough, wrap it up and just take out to eat whenever you want maybe?","human_ref_B":"Mini chocolate chips are also good if you toss them with some finely chopped nuts (e.g., pistachios, pecans, etc.) and some dried fruit (e.g., cranberries, cherries, etc.) and then role a log of goat cheese in the mix so the log is coated with the fruit, nuts, and mini chips. Serve it with those bland water crackers. Soooo good, so easy, and everyone will think you're really fancy!","labels":0,"seconds_difference":13376.0,"score_ratio":1.25}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqiy66t","c_root_id_B":"iqjjx81","created_at_utc_A":1664560086,"created_at_utc_B":1664568898,"score_A":6,"score_B":10,"human_ref_A":"Make cookie dough logs wrapped in wax paper and freeze. Nice small biz to sell them?","human_ref_B":"Mini chocolate chips are also good if you toss them with some finely chopped nuts (e.g., pistachios, pecans, etc.) and some dried fruit (e.g., cranberries, cherries, etc.) and then role a log of goat cheese in the mix so the log is coated with the fruit, nuts, and mini chips. Serve it with those bland water crackers. Soooo good, so easy, and everyone will think you're really fancy!","labels":0,"seconds_difference":8812.0,"score_ratio":1.6666666667}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqj41b2","c_root_id_B":"iqjie9u","created_at_utc_A":1664562443,"created_at_utc_B":1664568266,"score_A":9,"score_B":10,"human_ref_A":"I agree donate to food pantry, but if you want to use some yourself, one thing that uses a lot of it would be chocolate \"bark.\" There are lots of different kinds. I make a peppermint version as xmas gifts for neighbors, but you can use nuts, pretzels, all kinds of stuff. I really like the pretzels. But I don't give that out as xmas gifts, I just eat it myself.","human_ref_B":"I like to add them to brownie mix.","labels":0,"seconds_difference":5823.0,"score_ratio":1.1111111111}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqimphj","c_root_id_B":"iqj41b2","created_at_utc_A":1664555522,"created_at_utc_B":1664562443,"score_A":8,"score_B":9,"human_ref_A":"Use them all to make cookie dough, wrap it up and just take out to eat whenever you want maybe?","human_ref_B":"I agree donate to food pantry, but if you want to use some yourself, one thing that uses a lot of it would be chocolate \"bark.\" There are lots of different kinds. I make a peppermint version as xmas gifts for neighbors, but you can use nuts, pretzels, all kinds of stuff. I really like the pretzels. But I don't give that out as xmas gifts, I just eat it myself.","labels":0,"seconds_difference":6921.0,"score_ratio":1.125}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqiy66t","c_root_id_B":"iqj41b2","created_at_utc_A":1664560086,"created_at_utc_B":1664562443,"score_A":6,"score_B":9,"human_ref_A":"Make cookie dough logs wrapped in wax paper and freeze. Nice small biz to sell them?","human_ref_B":"I agree donate to food pantry, but if you want to use some yourself, one thing that uses a lot of it would be chocolate \"bark.\" There are lots of different kinds. I make a peppermint version as xmas gifts for neighbors, but you can use nuts, pretzels, all kinds of stuff. I really like the pretzels. But I don't give that out as xmas gifts, I just eat it myself.","labels":0,"seconds_difference":2357.0,"score_ratio":1.5}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqimphj","c_root_id_B":"iqjie9u","created_at_utc_A":1664555522,"created_at_utc_B":1664568266,"score_A":8,"score_B":10,"human_ref_A":"Use them all to make cookie dough, wrap it up and just take out to eat whenever you want maybe?","human_ref_B":"I like to add them to brownie mix.","labels":0,"seconds_difference":12744.0,"score_ratio":1.25}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqjie9u","c_root_id_B":"iqiy66t","created_at_utc_A":1664568266,"created_at_utc_B":1664560086,"score_A":10,"score_B":6,"human_ref_A":"I like to add them to brownie mix.","human_ref_B":"Make cookie dough logs wrapped in wax paper and freeze. Nice small biz to sell them?","labels":1,"seconds_difference":8180.0,"score_ratio":1.6666666667}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqiy66t","c_root_id_B":"iqjrsb0","created_at_utc_A":1664560086,"created_at_utc_B":1664572200,"score_A":6,"score_B":8,"human_ref_A":"Make cookie dough logs wrapped in wax paper and freeze. Nice small biz to sell them?","human_ref_B":"Hot cocoa season is coming...","labels":0,"seconds_difference":12114.0,"score_ratio":1.3333333333}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqlptrp","c_root_id_B":"iqk68ga","created_at_utc_A":1664612891,"created_at_utc_B":1664578797,"score_A":3,"score_B":2,"human_ref_A":"Put them in brownies, mix with popcorn, bake cookies to give to homeless, melt some and pour it on him to lick off.","human_ref_B":"You could make cocoa or cookie\/brownie mix jars to give as gifts for the holidays.   Melted chocolate dipped hard pretzels and oreos and things tend to keep well if stored in airtight containers for at least a week or two, so a lot of your gifts could be low cost to you sweets for friends and family that you could make a bit ahead of time.","labels":1,"seconds_difference":34094.0,"score_ratio":1.5}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqkb32o","c_root_id_B":"iqlptrp","created_at_utc_A":1664581142,"created_at_utc_B":1664612891,"score_A":2,"score_B":3,"human_ref_A":"Bag them up and put them in the freezer so that they stay fresh for longer. Start adding chocolate chips to everything you make.","human_ref_B":"Put them in brownies, mix with popcorn, bake cookies to give to homeless, melt some and pour it on him to lick off.","labels":0,"seconds_difference":31749.0,"score_ratio":1.5}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqkeqh9","c_root_id_B":"iqlptrp","created_at_utc_A":1664582932,"created_at_utc_B":1664612891,"score_A":2,"score_B":3,"human_ref_A":"Looks like you got these in time for holiday baking.. just saying.","human_ref_B":"Put them in brownies, mix with popcorn, bake cookies to give to homeless, melt some and pour it on him to lick off.","labels":0,"seconds_difference":29959.0,"score_ratio":1.5}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqkutsp","c_root_id_B":"iqlptrp","created_at_utc_A":1664591129,"created_at_utc_B":1664612891,"score_A":2,"score_B":3,"human_ref_A":"I love those in banana bread. I buy bananas every week, but only sometimes eat them. When they become overripe, I either make banana bread, or freeze them to make \u201cbanana ice cream\u201d or more banana bread. Little bit of chocolate chips and chopped walnuts if you\u2019re feeling fancy and you\u2019re in heaven. Very cheap to make too.  Also, Belgian waffles, if you have a waffle iron (they are cheap), or pancakes if you don\u2019t.  Sometimes I\u2019ll put some in yogurt with granola.  Basically anything + chocolate chips = exactly what you\u2019re expecting. Except maybe fondue? I don\u2019t know. Don\u2019t quote me on that. Update the subreddit later on how you end up using them.","human_ref_B":"Put them in brownies, mix with popcorn, bake cookies to give to homeless, melt some and pour it on him to lick off.","labels":0,"seconds_difference":21762.0,"score_ratio":1.5}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqlptrp","c_root_id_B":"iql29xt","created_at_utc_A":1664612891,"created_at_utc_B":1664595307,"score_A":3,"score_B":2,"human_ref_A":"Put them in brownies, mix with popcorn, bake cookies to give to homeless, melt some and pour it on him to lick off.","human_ref_B":"Chocolate chip cookies dipped in chocolate ganache and garnished with ummm chocolate?","labels":1,"seconds_difference":17584.0,"score_ratio":1.5}
{"post_id":"xs3vwv","domain":"askculinary_test","upvote_ratio":0.93,"history":"25lbs of mini chocolate chips Hello! I was told to post here in lieu of r\/foodhacks. My boyfriend had a large box of mini chocolate chips left over from his job and didn\u2019t want to throw them away, so he gave them to me. Any ideas on what I could do with such a large quantity of chocolate??  Proof.","c_root_id_A":"iqldpfr","c_root_id_B":"iqlptrp","created_at_utc_A":1664602851,"created_at_utc_B":1664612891,"score_A":2,"score_B":3,"human_ref_A":"Mini chocolate chips are my favorite in soft baked goods like pancakes, muffins, quick breads, etc. Tis the season for pumpkin chocolate chip bread, so I'd start with that.","human_ref_B":"Put them in brownies, mix with popcorn, bake cookies to give to homeless, melt some and pour it on him to lick off.","labels":0,"seconds_difference":10040.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9vs0r5","c_root_id_B":"e9wyfc8","created_at_utc_A":1542463581,"created_at_utc_B":1542491984,"score_A":3,"score_B":6,"human_ref_A":"Can anyone recommend a good recipe or at least method for cooking a brisket? My bf and I don't like turkey but I have a nice brisket I can cook instead.   I don't have access to a smoker or grill, but do have a dutch oven and an oven. Most of the recipes online are slow cooked in the Dutch oven with wine and veggies - anyone know a good thanksgiving twist? Thanks!","human_ref_B":"I'm trying to come up with *easy* ideas for some kind of veggie side that is  bright\/fresh\/acidic in profile, to balance out how heavy and fatty everything else that is planned.  Perhaps some kind of salad, but not so....forgettable?  Does anyone have any ideas?","labels":0,"seconds_difference":28403.0,"score_ratio":2.0}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9vym3y","c_root_id_B":"e9wyfc8","created_at_utc_A":1542467846,"created_at_utc_B":1542491984,"score_A":2,"score_B":6,"human_ref_A":"I\u2019m at the beginning of my culinary program and am planning on baking pumpkin pies. I learned pie dough already, but any recommendations or recipes for the pumpkin portion of the pie?","human_ref_B":"I'm trying to come up with *easy* ideas for some kind of veggie side that is  bright\/fresh\/acidic in profile, to balance out how heavy and fatty everything else that is planned.  Perhaps some kind of salad, but not so....forgettable?  Does anyone have any ideas?","labels":0,"seconds_difference":24138.0,"score_ratio":3.0}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9wyfc8","c_root_id_B":"e9vzx2i","created_at_utc_A":1542491984,"created_at_utc_B":1542468644,"score_A":6,"score_B":2,"human_ref_A":"I'm trying to come up with *easy* ideas for some kind of veggie side that is  bright\/fresh\/acidic in profile, to balance out how heavy and fatty everything else that is planned.  Perhaps some kind of salad, but not so....forgettable?  Does anyone have any ideas?","human_ref_B":"I want to make a simple cranberry sauce, but replace the sugar with maple syrup. I made it this way a few years ago but don't remember the ratio of berries to syrup, and the recipes online are all over the place. Does anyone have a recommendation? Or, does anyone know if I can sub maple syrup for white sugar 1 to 1, or should I use a different ratio?","labels":1,"seconds_difference":23340.0,"score_ratio":3.0}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9w7tvt","c_root_id_B":"e9wyfc8","created_at_utc_A":1542474717,"created_at_utc_B":1542491984,"score_A":2,"score_B":6,"human_ref_A":"As usual I'm going to cook a large breast over a big pile of stuffing. Everyone likes white meat and cooking the breast directly on the stuffing give the stuffing all the juices and flavors.   Quick cooking and easy slicing. About 40 min at 375 F and the stuffing is done. Remove it and put the breast on a sheet pan and finish cooking (another 45 min).   No pan dripping but (don't yell) I like Knorr packet gravy better than my home made so no worries for me.   Of course if some do like dark meat just throw some legs and thighs on a pan and roast separately. Like Julia Child did.","human_ref_B":"I'm trying to come up with *easy* ideas for some kind of veggie side that is  bright\/fresh\/acidic in profile, to balance out how heavy and fatty everything else that is planned.  Perhaps some kind of salad, but not so....forgettable?  Does anyone have any ideas?","labels":0,"seconds_difference":17267.0,"score_ratio":3.0}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9zimv4","c_root_id_B":"e9vs0r5","created_at_utc_A":1542568605,"created_at_utc_B":1542463581,"score_A":5,"score_B":3,"human_ref_A":"I don't think people put enough effort into getting a good turkey, over the past 8 or so years have a developed turkey strategy that is now very successful.  I start with a heritage breed turkey (more flavorful and less breasty), debone the bird on monday, salt and dry on a rack in the fridge.  On thursday, I let the bird come to room temperature, cook the stuffing, moistening with hot stock so that the stuffing gets a head start on the temperature, stuff (not too much), then I tie and roast. I start back side up in a 450 deg oven, until it gets some color. Then I drop the temp to 350, cover the breast with foil, and cook until the stuffing gets to 155. I remove the foil and do a quick browning.  This gives me cooked stuffing, properly cooked breast, and a bit more temperature on the dark meat. I am *really* happy with this turkey.  I have two remaining issues.  * I can't even get the timing right. It's either done too early or everything else has to wait. I get a 12-16 pound bird, depending on who's coming, and it can take anywhere from 1.5 to 3 hours. This can't happen. I need to have a hot turkey that's ready before the in-laws start to piss me off.  * The skin is never great on this. It's always rubbery and not nicely browned, so I end up not eating it. I'm thinking about trying this baking powder trick  Anyone have any tips? If not, at least I'd like to share a recipe I'm proud of.","human_ref_B":"Can anyone recommend a good recipe or at least method for cooking a brisket? My bf and I don't like turkey but I have a nice brisket I can cook instead.   I don't have access to a smoker or grill, but do have a dutch oven and an oven. Most of the recipes online are slow cooked in the Dutch oven with wine and veggies - anyone know a good thanksgiving twist? Thanks!","labels":1,"seconds_difference":105024.0,"score_ratio":1.6666666667}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9zimv4","c_root_id_B":"e9vym3y","created_at_utc_A":1542568605,"created_at_utc_B":1542467846,"score_A":5,"score_B":2,"human_ref_A":"I don't think people put enough effort into getting a good turkey, over the past 8 or so years have a developed turkey strategy that is now very successful.  I start with a heritage breed turkey (more flavorful and less breasty), debone the bird on monday, salt and dry on a rack in the fridge.  On thursday, I let the bird come to room temperature, cook the stuffing, moistening with hot stock so that the stuffing gets a head start on the temperature, stuff (not too much), then I tie and roast. I start back side up in a 450 deg oven, until it gets some color. Then I drop the temp to 350, cover the breast with foil, and cook until the stuffing gets to 155. I remove the foil and do a quick browning.  This gives me cooked stuffing, properly cooked breast, and a bit more temperature on the dark meat. I am *really* happy with this turkey.  I have two remaining issues.  * I can't even get the timing right. It's either done too early or everything else has to wait. I get a 12-16 pound bird, depending on who's coming, and it can take anywhere from 1.5 to 3 hours. This can't happen. I need to have a hot turkey that's ready before the in-laws start to piss me off.  * The skin is never great on this. It's always rubbery and not nicely browned, so I end up not eating it. I'm thinking about trying this baking powder trick  Anyone have any tips? If not, at least I'd like to share a recipe I'm proud of.","human_ref_B":"I\u2019m at the beginning of my culinary program and am planning on baking pumpkin pies. I learned pie dough already, but any recommendations or recipes for the pumpkin portion of the pie?","labels":1,"seconds_difference":100759.0,"score_ratio":2.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9vzx2i","c_root_id_B":"e9zimv4","created_at_utc_A":1542468644,"created_at_utc_B":1542568605,"score_A":2,"score_B":5,"human_ref_A":"I want to make a simple cranberry sauce, but replace the sugar with maple syrup. I made it this way a few years ago but don't remember the ratio of berries to syrup, and the recipes online are all over the place. Does anyone have a recommendation? Or, does anyone know if I can sub maple syrup for white sugar 1 to 1, or should I use a different ratio?","human_ref_B":"I don't think people put enough effort into getting a good turkey, over the past 8 or so years have a developed turkey strategy that is now very successful.  I start with a heritage breed turkey (more flavorful and less breasty), debone the bird on monday, salt and dry on a rack in the fridge.  On thursday, I let the bird come to room temperature, cook the stuffing, moistening with hot stock so that the stuffing gets a head start on the temperature, stuff (not too much), then I tie and roast. I start back side up in a 450 deg oven, until it gets some color. Then I drop the temp to 350, cover the breast with foil, and cook until the stuffing gets to 155. I remove the foil and do a quick browning.  This gives me cooked stuffing, properly cooked breast, and a bit more temperature on the dark meat. I am *really* happy with this turkey.  I have two remaining issues.  * I can't even get the timing right. It's either done too early or everything else has to wait. I get a 12-16 pound bird, depending on who's coming, and it can take anywhere from 1.5 to 3 hours. This can't happen. I need to have a hot turkey that's ready before the in-laws start to piss me off.  * The skin is never great on this. It's always rubbery and not nicely browned, so I end up not eating it. I'm thinking about trying this baking powder trick  Anyone have any tips? If not, at least I'd like to share a recipe I'm proud of.","labels":0,"seconds_difference":99961.0,"score_ratio":2.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9zimv4","c_root_id_B":"e9w7tvt","created_at_utc_A":1542568605,"created_at_utc_B":1542474717,"score_A":5,"score_B":2,"human_ref_A":"I don't think people put enough effort into getting a good turkey, over the past 8 or so years have a developed turkey strategy that is now very successful.  I start with a heritage breed turkey (more flavorful and less breasty), debone the bird on monday, salt and dry on a rack in the fridge.  On thursday, I let the bird come to room temperature, cook the stuffing, moistening with hot stock so that the stuffing gets a head start on the temperature, stuff (not too much), then I tie and roast. I start back side up in a 450 deg oven, until it gets some color. Then I drop the temp to 350, cover the breast with foil, and cook until the stuffing gets to 155. I remove the foil and do a quick browning.  This gives me cooked stuffing, properly cooked breast, and a bit more temperature on the dark meat. I am *really* happy with this turkey.  I have two remaining issues.  * I can't even get the timing right. It's either done too early or everything else has to wait. I get a 12-16 pound bird, depending on who's coming, and it can take anywhere from 1.5 to 3 hours. This can't happen. I need to have a hot turkey that's ready before the in-laws start to piss me off.  * The skin is never great on this. It's always rubbery and not nicely browned, so I end up not eating it. I'm thinking about trying this baking powder trick  Anyone have any tips? If not, at least I'd like to share a recipe I'm proud of.","human_ref_B":"As usual I'm going to cook a large breast over a big pile of stuffing. Everyone likes white meat and cooking the breast directly on the stuffing give the stuffing all the juices and flavors.   Quick cooking and easy slicing. About 40 min at 375 F and the stuffing is done. Remove it and put the breast on a sheet pan and finish cooking (another 45 min).   No pan dripping but (don't yell) I like Knorr packet gravy better than my home made so no worries for me.   Of course if some do like dark meat just throw some legs and thighs on a pan and roast separately. Like Julia Child did.","labels":1,"seconds_difference":93888.0,"score_ratio":2.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9vym3y","c_root_id_B":"ea1r9vj","created_at_utc_A":1542467846,"created_at_utc_B":1542652150,"score_A":2,"score_B":3,"human_ref_A":"I\u2019m at the beginning of my culinary program and am planning on baking pumpkin pies. I learned pie dough already, but any recommendations or recipes for the pumpkin portion of the pie?","human_ref_B":"I'm hosting Thanksgiving at my house for the first time this year and I only have one (mediocre) oven space. So that I can use that space for all the other pieces of dinner, I bought a standalone turkey roaster. From what I've read, this cooks the turkey differently than an oven (faster cook time, less chance for a crispy skin).   Last year (in a house where we could dedicate an oven space to the turkey) I used Kenji's dry brine, spatchcocked and used Lynne Rosetto Kasper's cooking timeline.   Any advice for the best way to get a good turkey out of this roaster?","labels":0,"seconds_difference":184304.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea1r9vj","c_root_id_B":"e9vzx2i","created_at_utc_A":1542652150,"created_at_utc_B":1542468644,"score_A":3,"score_B":2,"human_ref_A":"I'm hosting Thanksgiving at my house for the first time this year and I only have one (mediocre) oven space. So that I can use that space for all the other pieces of dinner, I bought a standalone turkey roaster. From what I've read, this cooks the turkey differently than an oven (faster cook time, less chance for a crispy skin).   Last year (in a house where we could dedicate an oven space to the turkey) I used Kenji's dry brine, spatchcocked and used Lynne Rosetto Kasper's cooking timeline.   Any advice for the best way to get a good turkey out of this roaster?","human_ref_B":"I want to make a simple cranberry sauce, but replace the sugar with maple syrup. I made it this way a few years ago but don't remember the ratio of berries to syrup, and the recipes online are all over the place. Does anyone have a recommendation? Or, does anyone know if I can sub maple syrup for white sugar 1 to 1, or should I use a different ratio?","labels":1,"seconds_difference":183506.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea1r9vj","c_root_id_B":"e9w7tvt","created_at_utc_A":1542652150,"created_at_utc_B":1542474717,"score_A":3,"score_B":2,"human_ref_A":"I'm hosting Thanksgiving at my house for the first time this year and I only have one (mediocre) oven space. So that I can use that space for all the other pieces of dinner, I bought a standalone turkey roaster. From what I've read, this cooks the turkey differently than an oven (faster cook time, less chance for a crispy skin).   Last year (in a house where we could dedicate an oven space to the turkey) I used Kenji's dry brine, spatchcocked and used Lynne Rosetto Kasper's cooking timeline.   Any advice for the best way to get a good turkey out of this roaster?","human_ref_B":"As usual I'm going to cook a large breast over a big pile of stuffing. Everyone likes white meat and cooking the breast directly on the stuffing give the stuffing all the juices and flavors.   Quick cooking and easy slicing. About 40 min at 375 F and the stuffing is done. Remove it and put the breast on a sheet pan and finish cooking (another 45 min).   No pan dripping but (don't yell) I like Knorr packet gravy better than my home made so no worries for me.   Of course if some do like dark meat just throw some legs and thighs on a pan and roast separately. Like Julia Child did.","labels":1,"seconds_difference":177433.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9zxg0n","c_root_id_B":"ea1r9vj","created_at_utc_A":1542579372,"created_at_utc_B":1542652150,"score_A":2,"score_B":3,"human_ref_A":"Can you dry brine a turkey that is still defrosting?","human_ref_B":"I'm hosting Thanksgiving at my house for the first time this year and I only have one (mediocre) oven space. So that I can use that space for all the other pieces of dinner, I bought a standalone turkey roaster. From what I've read, this cooks the turkey differently than an oven (faster cook time, less chance for a crispy skin).   Last year (in a house where we could dedicate an oven space to the turkey) I used Kenji's dry brine, spatchcocked and used Lynne Rosetto Kasper's cooking timeline.   Any advice for the best way to get a good turkey out of this roaster?","labels":0,"seconds_difference":72778.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea11njs","c_root_id_B":"ea1r9vj","created_at_utc_A":1542629001,"created_at_utc_B":1542652150,"score_A":2,"score_B":3,"human_ref_A":"Can I make stuffing a day or two in advance (my recipe is pretty basic: celery, onion, broth, eggs, bread, spices)?   If so, should I:  * make as usual and refrigerate * make it and freeze * do all the prep (cut bread, saut\u00e9 veggies, etc) beforehand and combine everything the day of","human_ref_B":"I'm hosting Thanksgiving at my house for the first time this year and I only have one (mediocre) oven space. So that I can use that space for all the other pieces of dinner, I bought a standalone turkey roaster. From what I've read, this cooks the turkey differently than an oven (faster cook time, less chance for a crispy skin).   Last year (in a house where we could dedicate an oven space to the turkey) I used Kenji's dry brine, spatchcocked and used Lynne Rosetto Kasper's cooking timeline.   Any advice for the best way to get a good turkey out of this roaster?","labels":0,"seconds_difference":23149.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea1r9vj","c_root_id_B":"ea18g5i","created_at_utc_A":1542652150,"created_at_utc_B":1542637233,"score_A":3,"score_B":2,"human_ref_A":"I'm hosting Thanksgiving at my house for the first time this year and I only have one (mediocre) oven space. So that I can use that space for all the other pieces of dinner, I bought a standalone turkey roaster. From what I've read, this cooks the turkey differently than an oven (faster cook time, less chance for a crispy skin).   Last year (in a house where we could dedicate an oven space to the turkey) I used Kenji's dry brine, spatchcocked and used Lynne Rosetto Kasper's cooking timeline.   Any advice for the best way to get a good turkey out of this roaster?","human_ref_B":"I have a question about traveling with a frozen turkey. We\u2019re leaving at 5 pm Wednesday and driving two hours to my family\u2019s house. I\u2019m bringing the turkey. My mom usually cooks it overnight as my family does an early Thanksgiving (usually around 11 am). However, the turkey won\u2019t be thawed out in time to start cooking. Can I pre-thaw it out and then travel with it? Is that safe?","labels":1,"seconds_difference":14917.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea1r9vj","c_root_id_B":"ea1flxo","created_at_utc_A":1542652150,"created_at_utc_B":1542643013,"score_A":3,"score_B":2,"human_ref_A":"I'm hosting Thanksgiving at my house for the first time this year and I only have one (mediocre) oven space. So that I can use that space for all the other pieces of dinner, I bought a standalone turkey roaster. From what I've read, this cooks the turkey differently than an oven (faster cook time, less chance for a crispy skin).   Last year (in a house where we could dedicate an oven space to the turkey) I used Kenji's dry brine, spatchcocked and used Lynne Rosetto Kasper's cooking timeline.   Any advice for the best way to get a good turkey out of this roaster?","human_ref_B":"I\u2019m in charge of the dressing this year. I\u2019ve picked this recipe, however I prefer a loafy kind of dressing, not too crumbly. If I add an egg or two to this recipe would that work out okay? Also, if you have any favorite basic dressing recipes, please let me know!","labels":1,"seconds_difference":9137.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea1viqy","c_root_id_B":"e9vym3y","created_at_utc_A":1542655374,"created_at_utc_B":1542467846,"score_A":3,"score_B":2,"human_ref_A":"Help!   I\u2019m having a lot of trouble figuring out how to make things finish cooling at the same time. And if that\u2019s not possible, which dishes I should do first that will not deteriorate by the time the others are done. I only have one oven which will only fit two things in it at a time.   My list of dishes, the temp they cook at, and how long they cook for:   Scalloped potato\u2019s: 375* for 1 hour  Mashed potatoes: 350* until warm  Brussels w\/ butternut squash: 400* for 1 hour  Dinner rolls: 350* for 25-30 min  Green beans: 375* for 50-60 min  Stuffing: 350* for 1hour 20 min","human_ref_B":"I\u2019m at the beginning of my culinary program and am planning on baking pumpkin pies. I learned pie dough already, but any recommendations or recipes for the pumpkin portion of the pie?","labels":1,"seconds_difference":187528.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9vzx2i","c_root_id_B":"ea1viqy","created_at_utc_A":1542468644,"created_at_utc_B":1542655374,"score_A":2,"score_B":3,"human_ref_A":"I want to make a simple cranberry sauce, but replace the sugar with maple syrup. I made it this way a few years ago but don't remember the ratio of berries to syrup, and the recipes online are all over the place. Does anyone have a recommendation? Or, does anyone know if I can sub maple syrup for white sugar 1 to 1, or should I use a different ratio?","human_ref_B":"Help!   I\u2019m having a lot of trouble figuring out how to make things finish cooling at the same time. And if that\u2019s not possible, which dishes I should do first that will not deteriorate by the time the others are done. I only have one oven which will only fit two things in it at a time.   My list of dishes, the temp they cook at, and how long they cook for:   Scalloped potato\u2019s: 375* for 1 hour  Mashed potatoes: 350* until warm  Brussels w\/ butternut squash: 400* for 1 hour  Dinner rolls: 350* for 25-30 min  Green beans: 375* for 50-60 min  Stuffing: 350* for 1hour 20 min","labels":0,"seconds_difference":186730.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea1viqy","c_root_id_B":"e9w7tvt","created_at_utc_A":1542655374,"created_at_utc_B":1542474717,"score_A":3,"score_B":2,"human_ref_A":"Help!   I\u2019m having a lot of trouble figuring out how to make things finish cooling at the same time. And if that\u2019s not possible, which dishes I should do first that will not deteriorate by the time the others are done. I only have one oven which will only fit two things in it at a time.   My list of dishes, the temp they cook at, and how long they cook for:   Scalloped potato\u2019s: 375* for 1 hour  Mashed potatoes: 350* until warm  Brussels w\/ butternut squash: 400* for 1 hour  Dinner rolls: 350* for 25-30 min  Green beans: 375* for 50-60 min  Stuffing: 350* for 1hour 20 min","human_ref_B":"As usual I'm going to cook a large breast over a big pile of stuffing. Everyone likes white meat and cooking the breast directly on the stuffing give the stuffing all the juices and flavors.   Quick cooking and easy slicing. About 40 min at 375 F and the stuffing is done. Remove it and put the breast on a sheet pan and finish cooking (another 45 min).   No pan dripping but (don't yell) I like Knorr packet gravy better than my home made so no worries for me.   Of course if some do like dark meat just throw some legs and thighs on a pan and roast separately. Like Julia Child did.","labels":1,"seconds_difference":180657.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9zxg0n","c_root_id_B":"ea1viqy","created_at_utc_A":1542579372,"created_at_utc_B":1542655374,"score_A":2,"score_B":3,"human_ref_A":"Can you dry brine a turkey that is still defrosting?","human_ref_B":"Help!   I\u2019m having a lot of trouble figuring out how to make things finish cooling at the same time. And if that\u2019s not possible, which dishes I should do first that will not deteriorate by the time the others are done. I only have one oven which will only fit two things in it at a time.   My list of dishes, the temp they cook at, and how long they cook for:   Scalloped potato\u2019s: 375* for 1 hour  Mashed potatoes: 350* until warm  Brussels w\/ butternut squash: 400* for 1 hour  Dinner rolls: 350* for 25-30 min  Green beans: 375* for 50-60 min  Stuffing: 350* for 1hour 20 min","labels":0,"seconds_difference":76002.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea11njs","c_root_id_B":"ea1viqy","created_at_utc_A":1542629001,"created_at_utc_B":1542655374,"score_A":2,"score_B":3,"human_ref_A":"Can I make stuffing a day or two in advance (my recipe is pretty basic: celery, onion, broth, eggs, bread, spices)?   If so, should I:  * make as usual and refrigerate * make it and freeze * do all the prep (cut bread, saut\u00e9 veggies, etc) beforehand and combine everything the day of","human_ref_B":"Help!   I\u2019m having a lot of trouble figuring out how to make things finish cooling at the same time. And if that\u2019s not possible, which dishes I should do first that will not deteriorate by the time the others are done. I only have one oven which will only fit two things in it at a time.   My list of dishes, the temp they cook at, and how long they cook for:   Scalloped potato\u2019s: 375* for 1 hour  Mashed potatoes: 350* until warm  Brussels w\/ butternut squash: 400* for 1 hour  Dinner rolls: 350* for 25-30 min  Green beans: 375* for 50-60 min  Stuffing: 350* for 1hour 20 min","labels":0,"seconds_difference":26373.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea1viqy","c_root_id_B":"ea18g5i","created_at_utc_A":1542655374,"created_at_utc_B":1542637233,"score_A":3,"score_B":2,"human_ref_A":"Help!   I\u2019m having a lot of trouble figuring out how to make things finish cooling at the same time. And if that\u2019s not possible, which dishes I should do first that will not deteriorate by the time the others are done. I only have one oven which will only fit two things in it at a time.   My list of dishes, the temp they cook at, and how long they cook for:   Scalloped potato\u2019s: 375* for 1 hour  Mashed potatoes: 350* until warm  Brussels w\/ butternut squash: 400* for 1 hour  Dinner rolls: 350* for 25-30 min  Green beans: 375* for 50-60 min  Stuffing: 350* for 1hour 20 min","human_ref_B":"I have a question about traveling with a frozen turkey. We\u2019re leaving at 5 pm Wednesday and driving two hours to my family\u2019s house. I\u2019m bringing the turkey. My mom usually cooks it overnight as my family does an early Thanksgiving (usually around 11 am). However, the turkey won\u2019t be thawed out in time to start cooking. Can I pre-thaw it out and then travel with it? Is that safe?","labels":1,"seconds_difference":18141.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea1flxo","c_root_id_B":"ea1viqy","created_at_utc_A":1542643013,"created_at_utc_B":1542655374,"score_A":2,"score_B":3,"human_ref_A":"I\u2019m in charge of the dressing this year. I\u2019ve picked this recipe, however I prefer a loafy kind of dressing, not too crumbly. If I add an egg or two to this recipe would that work out okay? Also, if you have any favorite basic dressing recipes, please let me know!","human_ref_B":"Help!   I\u2019m having a lot of trouble figuring out how to make things finish cooling at the same time. And if that\u2019s not possible, which dishes I should do first that will not deteriorate by the time the others are done. I only have one oven which will only fit two things in it at a time.   My list of dishes, the temp they cook at, and how long they cook for:   Scalloped potato\u2019s: 375* for 1 hour  Mashed potatoes: 350* until warm  Brussels w\/ butternut squash: 400* for 1 hour  Dinner rolls: 350* for 25-30 min  Green beans: 375* for 50-60 min  Stuffing: 350* for 1hour 20 min","labels":0,"seconds_difference":12361.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9vym3y","c_root_id_B":"ea6aptj","created_at_utc_A":1542467846,"created_at_utc_B":1542818525,"score_A":2,"score_B":3,"human_ref_A":"I\u2019m at the beginning of my culinary program and am planning on baking pumpkin pies. I learned pie dough already, but any recommendations or recipes for the pumpkin portion of the pie?","human_ref_B":"Usually I wet brine but I decided to dry brine this year. I usually stuff butter and herbs under the skin right before cooking, but I realized that the dry brining process is making the skin sort of dry and delicate (started the dry brine last night). Can I stuff butter\/herbs now while the skin is still sort of pliable or will I still be able to do it tomorrow? Not sure how the skin is going to end up behaving.  edit: just did it and I'm glad I didn't wait any longer, probably would have ripped the skin if I had tried tomorrow.","labels":0,"seconds_difference":350679.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9vzx2i","c_root_id_B":"ea6aptj","created_at_utc_A":1542468644,"created_at_utc_B":1542818525,"score_A":2,"score_B":3,"human_ref_A":"I want to make a simple cranberry sauce, but replace the sugar with maple syrup. I made it this way a few years ago but don't remember the ratio of berries to syrup, and the recipes online are all over the place. Does anyone have a recommendation? Or, does anyone know if I can sub maple syrup for white sugar 1 to 1, or should I use a different ratio?","human_ref_B":"Usually I wet brine but I decided to dry brine this year. I usually stuff butter and herbs under the skin right before cooking, but I realized that the dry brining process is making the skin sort of dry and delicate (started the dry brine last night). Can I stuff butter\/herbs now while the skin is still sort of pliable or will I still be able to do it tomorrow? Not sure how the skin is going to end up behaving.  edit: just did it and I'm glad I didn't wait any longer, probably would have ripped the skin if I had tried tomorrow.","labels":0,"seconds_difference":349881.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6aptj","c_root_id_B":"e9w7tvt","created_at_utc_A":1542818525,"created_at_utc_B":1542474717,"score_A":3,"score_B":2,"human_ref_A":"Usually I wet brine but I decided to dry brine this year. I usually stuff butter and herbs under the skin right before cooking, but I realized that the dry brining process is making the skin sort of dry and delicate (started the dry brine last night). Can I stuff butter\/herbs now while the skin is still sort of pliable or will I still be able to do it tomorrow? Not sure how the skin is going to end up behaving.  edit: just did it and I'm glad I didn't wait any longer, probably would have ripped the skin if I had tried tomorrow.","human_ref_B":"As usual I'm going to cook a large breast over a big pile of stuffing. Everyone likes white meat and cooking the breast directly on the stuffing give the stuffing all the juices and flavors.   Quick cooking and easy slicing. About 40 min at 375 F and the stuffing is done. Remove it and put the breast on a sheet pan and finish cooking (another 45 min).   No pan dripping but (don't yell) I like Knorr packet gravy better than my home made so no worries for me.   Of course if some do like dark meat just throw some legs and thighs on a pan and roast separately. Like Julia Child did.","labels":1,"seconds_difference":343808.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6aptj","c_root_id_B":"e9zxg0n","created_at_utc_A":1542818525,"created_at_utc_B":1542579372,"score_A":3,"score_B":2,"human_ref_A":"Usually I wet brine but I decided to dry brine this year. I usually stuff butter and herbs under the skin right before cooking, but I realized that the dry brining process is making the skin sort of dry and delicate (started the dry brine last night). Can I stuff butter\/herbs now while the skin is still sort of pliable or will I still be able to do it tomorrow? Not sure how the skin is going to end up behaving.  edit: just did it and I'm glad I didn't wait any longer, probably would have ripped the skin if I had tried tomorrow.","human_ref_B":"Can you dry brine a turkey that is still defrosting?","labels":1,"seconds_difference":239153.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6aptj","c_root_id_B":"ea11njs","created_at_utc_A":1542818525,"created_at_utc_B":1542629001,"score_A":3,"score_B":2,"human_ref_A":"Usually I wet brine but I decided to dry brine this year. I usually stuff butter and herbs under the skin right before cooking, but I realized that the dry brining process is making the skin sort of dry and delicate (started the dry brine last night). Can I stuff butter\/herbs now while the skin is still sort of pliable or will I still be able to do it tomorrow? Not sure how the skin is going to end up behaving.  edit: just did it and I'm glad I didn't wait any longer, probably would have ripped the skin if I had tried tomorrow.","human_ref_B":"Can I make stuffing a day or two in advance (my recipe is pretty basic: celery, onion, broth, eggs, bread, spices)?   If so, should I:  * make as usual and refrigerate * make it and freeze * do all the prep (cut bread, saut\u00e9 veggies, etc) beforehand and combine everything the day of","labels":1,"seconds_difference":189524.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6aptj","c_root_id_B":"ea18g5i","created_at_utc_A":1542818525,"created_at_utc_B":1542637233,"score_A":3,"score_B":2,"human_ref_A":"Usually I wet brine but I decided to dry brine this year. I usually stuff butter and herbs under the skin right before cooking, but I realized that the dry brining process is making the skin sort of dry and delicate (started the dry brine last night). Can I stuff butter\/herbs now while the skin is still sort of pliable or will I still be able to do it tomorrow? Not sure how the skin is going to end up behaving.  edit: just did it and I'm glad I didn't wait any longer, probably would have ripped the skin if I had tried tomorrow.","human_ref_B":"I have a question about traveling with a frozen turkey. We\u2019re leaving at 5 pm Wednesday and driving two hours to my family\u2019s house. I\u2019m bringing the turkey. My mom usually cooks it overnight as my family does an early Thanksgiving (usually around 11 am). However, the turkey won\u2019t be thawed out in time to start cooking. Can I pre-thaw it out and then travel with it? Is that safe?","labels":1,"seconds_difference":181292.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6aptj","c_root_id_B":"ea1flxo","created_at_utc_A":1542818525,"created_at_utc_B":1542643013,"score_A":3,"score_B":2,"human_ref_A":"Usually I wet brine but I decided to dry brine this year. I usually stuff butter and herbs under the skin right before cooking, but I realized that the dry brining process is making the skin sort of dry and delicate (started the dry brine last night). Can I stuff butter\/herbs now while the skin is still sort of pliable or will I still be able to do it tomorrow? Not sure how the skin is going to end up behaving.  edit: just did it and I'm glad I didn't wait any longer, probably would have ripped the skin if I had tried tomorrow.","human_ref_B":"I\u2019m in charge of the dressing this year. I\u2019ve picked this recipe, however I prefer a loafy kind of dressing, not too crumbly. If I add an egg or two to this recipe would that work out okay? Also, if you have any favorite basic dressing recipes, please let me know!","labels":1,"seconds_difference":175512.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6aptj","c_root_id_B":"ea28hss","created_at_utc_A":1542818525,"created_at_utc_B":1542665360,"score_A":3,"score_B":2,"human_ref_A":"Usually I wet brine but I decided to dry brine this year. I usually stuff butter and herbs under the skin right before cooking, but I realized that the dry brining process is making the skin sort of dry and delicate (started the dry brine last night). Can I stuff butter\/herbs now while the skin is still sort of pliable or will I still be able to do it tomorrow? Not sure how the skin is going to end up behaving.  edit: just did it and I'm glad I didn't wait any longer, probably would have ripped the skin if I had tried tomorrow.","human_ref_B":"Hey, I am making these fritters as I do every year. However, can I make them ahead of time and add in the egg white mixture the day of? Any suggestions?   Recipe here:https:\/\/www.nospoonnecessary.com\/lobster-bacon-corn-fritters-jalapeno-honey-aioli\/","labels":1,"seconds_difference":153165.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea2kn3f","c_root_id_B":"ea6aptj","created_at_utc_A":1542675629,"created_at_utc_B":1542818525,"score_A":2,"score_B":3,"human_ref_A":"What are good quick Thanksgiving dessert ideas? Normally I make a pie, but I'm flying day of, so that leaves me with limited time. I was thinking of something like a slab pie (using puff pastry sheets) or a crumble.   Also just for silliness's sake, what are things you could take in carry on luggage? I'm planning on baking two loaves of bread and sticking them in my backpack, but was debating cookies as well...","human_ref_B":"Usually I wet brine but I decided to dry brine this year. I usually stuff butter and herbs under the skin right before cooking, but I realized that the dry brining process is making the skin sort of dry and delicate (started the dry brine last night). Can I stuff butter\/herbs now while the skin is still sort of pliable or will I still be able to do it tomorrow? Not sure how the skin is going to end up behaving.  edit: just did it and I'm glad I didn't wait any longer, probably would have ripped the skin if I had tried tomorrow.","labels":0,"seconds_difference":142896.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6zt3t","c_root_id_B":"e9vym3y","created_at_utc_A":1542838384,"created_at_utc_B":1542467846,"score_A":3,"score_B":2,"human_ref_A":"I made some of those cute pumpkin shaped rolls that have been all over social media, where you tie bread dough up into a pumpkin shape before baking then pull the twine off. Well, my twine isn't coming off. I can rip it out of the rolls, but there's bits of fiber stuck all over. Any ideas for how to get it off?","human_ref_B":"I\u2019m at the beginning of my culinary program and am planning on baking pumpkin pies. I learned pie dough already, but any recommendations or recipes for the pumpkin portion of the pie?","labels":1,"seconds_difference":370538.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6zt3t","c_root_id_B":"e9vzx2i","created_at_utc_A":1542838384,"created_at_utc_B":1542468644,"score_A":3,"score_B":2,"human_ref_A":"I made some of those cute pumpkin shaped rolls that have been all over social media, where you tie bread dough up into a pumpkin shape before baking then pull the twine off. Well, my twine isn't coming off. I can rip it out of the rolls, but there's bits of fiber stuck all over. Any ideas for how to get it off?","human_ref_B":"I want to make a simple cranberry sauce, but replace the sugar with maple syrup. I made it this way a few years ago but don't remember the ratio of berries to syrup, and the recipes online are all over the place. Does anyone have a recommendation? Or, does anyone know if I can sub maple syrup for white sugar 1 to 1, or should I use a different ratio?","labels":1,"seconds_difference":369740.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6zt3t","c_root_id_B":"e9w7tvt","created_at_utc_A":1542838384,"created_at_utc_B":1542474717,"score_A":3,"score_B":2,"human_ref_A":"I made some of those cute pumpkin shaped rolls that have been all over social media, where you tie bread dough up into a pumpkin shape before baking then pull the twine off. Well, my twine isn't coming off. I can rip it out of the rolls, but there's bits of fiber stuck all over. Any ideas for how to get it off?","human_ref_B":"As usual I'm going to cook a large breast over a big pile of stuffing. Everyone likes white meat and cooking the breast directly on the stuffing give the stuffing all the juices and flavors.   Quick cooking and easy slicing. About 40 min at 375 F and the stuffing is done. Remove it and put the breast on a sheet pan and finish cooking (another 45 min).   No pan dripping but (don't yell) I like Knorr packet gravy better than my home made so no worries for me.   Of course if some do like dark meat just throw some legs and thighs on a pan and roast separately. Like Julia Child did.","labels":1,"seconds_difference":363667.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"e9zxg0n","c_root_id_B":"ea6zt3t","created_at_utc_A":1542579372,"created_at_utc_B":1542838384,"score_A":2,"score_B":3,"human_ref_A":"Can you dry brine a turkey that is still defrosting?","human_ref_B":"I made some of those cute pumpkin shaped rolls that have been all over social media, where you tie bread dough up into a pumpkin shape before baking then pull the twine off. Well, my twine isn't coming off. I can rip it out of the rolls, but there's bits of fiber stuck all over. Any ideas for how to get it off?","labels":0,"seconds_difference":259012.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6zt3t","c_root_id_B":"ea11njs","created_at_utc_A":1542838384,"created_at_utc_B":1542629001,"score_A":3,"score_B":2,"human_ref_A":"I made some of those cute pumpkin shaped rolls that have been all over social media, where you tie bread dough up into a pumpkin shape before baking then pull the twine off. Well, my twine isn't coming off. I can rip it out of the rolls, but there's bits of fiber stuck all over. Any ideas for how to get it off?","human_ref_B":"Can I make stuffing a day or two in advance (my recipe is pretty basic: celery, onion, broth, eggs, bread, spices)?   If so, should I:  * make as usual and refrigerate * make it and freeze * do all the prep (cut bread, saut\u00e9 veggies, etc) beforehand and combine everything the day of","labels":1,"seconds_difference":209383.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea18g5i","c_root_id_B":"ea6zt3t","created_at_utc_A":1542637233,"created_at_utc_B":1542838384,"score_A":2,"score_B":3,"human_ref_A":"I have a question about traveling with a frozen turkey. We\u2019re leaving at 5 pm Wednesday and driving two hours to my family\u2019s house. I\u2019m bringing the turkey. My mom usually cooks it overnight as my family does an early Thanksgiving (usually around 11 am). However, the turkey won\u2019t be thawed out in time to start cooking. Can I pre-thaw it out and then travel with it? Is that safe?","human_ref_B":"I made some of those cute pumpkin shaped rolls that have been all over social media, where you tie bread dough up into a pumpkin shape before baking then pull the twine off. Well, my twine isn't coming off. I can rip it out of the rolls, but there's bits of fiber stuck all over. Any ideas for how to get it off?","labels":0,"seconds_difference":201151.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6zt3t","c_root_id_B":"ea1flxo","created_at_utc_A":1542838384,"created_at_utc_B":1542643013,"score_A":3,"score_B":2,"human_ref_A":"I made some of those cute pumpkin shaped rolls that have been all over social media, where you tie bread dough up into a pumpkin shape before baking then pull the twine off. Well, my twine isn't coming off. I can rip it out of the rolls, but there's bits of fiber stuck all over. Any ideas for how to get it off?","human_ref_B":"I\u2019m in charge of the dressing this year. I\u2019ve picked this recipe, however I prefer a loafy kind of dressing, not too crumbly. If I add an egg or two to this recipe would that work out okay? Also, if you have any favorite basic dressing recipes, please let me know!","labels":1,"seconds_difference":195371.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6zt3t","c_root_id_B":"ea28hss","created_at_utc_A":1542838384,"created_at_utc_B":1542665360,"score_A":3,"score_B":2,"human_ref_A":"I made some of those cute pumpkin shaped rolls that have been all over social media, where you tie bread dough up into a pumpkin shape before baking then pull the twine off. Well, my twine isn't coming off. I can rip it out of the rolls, but there's bits of fiber stuck all over. Any ideas for how to get it off?","human_ref_B":"Hey, I am making these fritters as I do every year. However, can I make them ahead of time and add in the egg white mixture the day of? Any suggestions?   Recipe here:https:\/\/www.nospoonnecessary.com\/lobster-bacon-corn-fritters-jalapeno-honey-aioli\/","labels":1,"seconds_difference":173024.0,"score_ratio":1.5}
{"post_id":"9xw54f","domain":"askculinary_test","upvote_ratio":0.88,"history":"Annual AskCulinary Thanksgiving Preparation Discussion Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.","c_root_id_A":"ea6zt3t","c_root_id_B":"ea2kn3f","created_at_utc_A":1542838384,"created_at_utc_B":1542675629,"score_A":3,"score_B":2,"human_ref_A":"I made some of those cute pumpkin shaped rolls that have been all over social media, where you tie bread dough up into a pumpkin shape before baking then pull the twine off. Well, my twine isn't coming off. I can rip it out of the rolls, but there's bits of fiber stuck all over. Any ideas for how to get it off?","human_ref_B":"What are good quick Thanksgiving dessert ideas? Normally I make a pie, but I'm flying day of, so that leaves me with limited time. I was thinking of something like a slab pie (using puff pastry sheets) or a crumble.   Also just for silliness's sake, what are things you could take in carry on luggage? I'm planning on baking two loaves of bread and sticking them in my backpack, but was debating cookies as well...","labels":1,"seconds_difference":162755.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp310xo","c_root_id_B":"hp3jg1e","created_at_utc_A":1639857314,"created_at_utc_B":1639865946,"score_A":41,"score_B":49,"human_ref_A":"I can cover 10-11am EST. I have lots of experience with turkeys and fixings (have hosted 30-40 person Thanksgivings for multiple years), have made several beef wellingtons, and can offer wine suggestions!","human_ref_B":"I don't have any experience and can't help other than upvote. Find this very wholesome.","labels":0,"seconds_difference":8632.0,"score_ratio":1.1951219512}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp2v2bu","c_root_id_B":"hp3jg1e","created_at_utc_A":1639854638,"created_at_utc_B":1639865946,"score_A":28,"score_B":49,"human_ref_A":"I can cover 9am-10am, EST. Maybe longer, not too sure yet.","human_ref_B":"I don't have any experience and can't help other than upvote. Find this very wholesome.","labels":0,"seconds_difference":11308.0,"score_ratio":1.75}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp3jg1e","c_root_id_B":"hp3iu0g","created_at_utc_A":1639865946,"created_at_utc_B":1639865652,"score_A":49,"score_B":24,"human_ref_A":"I don't have any experience and can't help other than upvote. Find this very wholesome.","human_ref_B":"I can cover 1300 - 1500 EST! I'm a master at mashed potatoes and make a mean beef welly, but my main specialty is breads! I host a large Christmas every year.  Can also help with Venezuelan Christmas food emergencies!","labels":1,"seconds_difference":294.0,"score_ratio":2.0416666667}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp3c2wp","c_root_id_B":"hp3jg1e","created_at_utc_A":1639862421,"created_at_utc_B":1639865946,"score_A":22,"score_B":49,"human_ref_A":"Much like Thanksgiving, I can't guarantee a time, but I'll do my best to help!","human_ref_B":"I don't have any experience and can't help other than upvote. Find this very wholesome.","labels":0,"seconds_difference":3525.0,"score_ratio":2.2272727273}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp341io","c_root_id_B":"hp3jg1e","created_at_utc_A":1639858683,"created_at_utc_B":1639865946,"score_A":15,"score_B":49,"human_ref_A":"If I'm not working I can cover \\~11am-3pm EST","human_ref_B":"I don't have any experience and can't help other than upvote. Find this very wholesome.","labels":0,"seconds_difference":7263.0,"score_ratio":3.2666666667}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp2v2bu","c_root_id_B":"hp310xo","created_at_utc_A":1639854638,"created_at_utc_B":1639857314,"score_A":28,"score_B":41,"human_ref_A":"I can cover 9am-10am, EST. Maybe longer, not too sure yet.","human_ref_B":"I can cover 10-11am EST. I have lots of experience with turkeys and fixings (have hosted 30-40 person Thanksgivings for multiple years), have made several beef wellingtons, and can offer wine suggestions!","labels":0,"seconds_difference":2676.0,"score_ratio":1.4642857143}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp3iu0g","c_root_id_B":"hp3c2wp","created_at_utc_A":1639865652,"created_at_utc_B":1639862421,"score_A":24,"score_B":22,"human_ref_A":"I can cover 1300 - 1500 EST! I'm a master at mashed potatoes and make a mean beef welly, but my main specialty is breads! I host a large Christmas every year.  Can also help with Venezuelan Christmas food emergencies!","human_ref_B":"Much like Thanksgiving, I can't guarantee a time, but I'll do my best to help!","labels":1,"seconds_difference":3231.0,"score_ratio":1.0909090909}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp341io","c_root_id_B":"hp3iu0g","created_at_utc_A":1639858683,"created_at_utc_B":1639865652,"score_A":15,"score_B":24,"human_ref_A":"If I'm not working I can cover \\~11am-3pm EST","human_ref_B":"I can cover 1300 - 1500 EST! I'm a master at mashed potatoes and make a mean beef welly, but my main specialty is breads! I host a large Christmas every year.  Can also help with Venezuelan Christmas food emergencies!","labels":0,"seconds_difference":6969.0,"score_ratio":1.6}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp341io","c_root_id_B":"hp3c2wp","created_at_utc_A":1639858683,"created_at_utc_B":1639862421,"score_A":15,"score_B":22,"human_ref_A":"If I'm not working I can cover \\~11am-3pm EST","human_ref_B":"Much like Thanksgiving, I can't guarantee a time, but I'll do my best to help!","labels":0,"seconds_difference":3738.0,"score_ratio":1.4666666667}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp43yfl","c_root_id_B":"hp41jh3","created_at_utc_A":1639876106,"created_at_utc_B":1639874863,"score_A":5,"score_B":4,"human_ref_A":"Happy to help out again.  Thanksgiving was fun.","human_ref_B":"Thank you all for your service this coming holiday!","labels":1,"seconds_difference":1243.0,"score_ratio":1.25}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4ftg9","c_root_id_B":"hp4aeo7","created_at_utc_A":1639882082,"created_at_utc_B":1639879383,"score_A":5,"score_B":4,"human_ref_A":"I can\u2019t commit to a time but I\u2019ll hop in and out as I can and chime up if I can lend any advice. Especially for those trying to cook for their vegetarian or vegan distant relative and feel way out of their comfort zone.","human_ref_B":"I can do at least a couple hours starting around 7am mst, catering cook so I can help with various things","labels":1,"seconds_difference":2699.0,"score_ratio":1.25}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4ftg9","c_root_id_B":"hp41jh3","created_at_utc_A":1639882082,"created_at_utc_B":1639874863,"score_A":5,"score_B":4,"human_ref_A":"I can\u2019t commit to a time but I\u2019ll hop in and out as I can and chime up if I can lend any advice. Especially for those trying to cook for their vegetarian or vegan distant relative and feel way out of their comfort zone.","human_ref_B":"Thank you all for your service this coming holiday!","labels":1,"seconds_difference":7219.0,"score_ratio":1.25}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4b7hf","c_root_id_B":"hp4ftg9","created_at_utc_A":1639879781,"created_at_utc_B":1639882082,"score_A":3,"score_B":5,"human_ref_A":"I can help 7 am pst to 11 am pst. Also available some of Christmas Eve if help is needed.","human_ref_B":"I can\u2019t commit to a time but I\u2019ll hop in and out as I can and chime up if I can lend any advice. Especially for those trying to cook for their vegetarian or vegan distant relative and feel way out of their comfort zone.","labels":0,"seconds_difference":2301.0,"score_ratio":1.6666666667}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp540ju","c_root_id_B":"hp4ihvo","created_at_utc_A":1639895848,"created_at_utc_B":1639883442,"score_A":3,"score_B":2,"human_ref_A":"No guarantees, but I will attempt to be present when I can.","human_ref_B":"Helped with the thanksgiving one last year i believe, but ill chime in throughout the day! Cooking is my job so i hope i can be of use :)","labels":1,"seconds_difference":12406.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp540ju","c_root_id_B":"hp4k50h","created_at_utc_A":1639895848,"created_at_utc_B":1639884286,"score_A":3,"score_B":2,"human_ref_A":"No guarantees, but I will attempt to be present when I can.","human_ref_B":"I can pop in and out on Christmas Day! I could also do super early if that helps - like 7am-8am eastern.","labels":1,"seconds_difference":11562.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4wy7y","c_root_id_B":"hp540ju","created_at_utc_A":1639891301,"created_at_utc_B":1639895848,"score_A":2,"score_B":3,"human_ref_A":"1pm to 3pm mountain. I do our big dinner on Christmas Eve so I'm free when most people will be starting to cooking. High Altitude baking, smoking, gravy, fixing mistakes.","human_ref_B":"No guarantees, but I will attempt to be present when I can.","labels":0,"seconds_difference":4547.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp540ju","c_root_id_B":"hp4xiad","created_at_utc_A":1639895848,"created_at_utc_B":1639891639,"score_A":3,"score_B":2,"human_ref_A":"No guarantees, but I will attempt to be present when I can.","human_ref_B":"I'll see what I can do. I lean a little more towards baking than cooking, but I'll try to help with what knowledge I have.","labels":1,"seconds_difference":4209.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp540ju","c_root_id_B":"hp4ygl9","created_at_utc_A":1639895848,"created_at_utc_B":1639892201,"score_A":3,"score_B":2,"human_ref_A":"No guarantees, but I will attempt to be present when I can.","human_ref_B":"I can be around most of the day, I'm on central time so I don't know if I'll be awake for the earliest posts but I'll do my best. My proficiencies are sides and dessert but I've got around 25 years home cooking experience and can cook most anything.","labels":1,"seconds_difference":3647.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4ihvo","c_root_id_B":"hp4ov2o","created_at_utc_A":1639883442,"created_at_utc_B":1639886716,"score_A":2,"score_B":3,"human_ref_A":"Helped with the thanksgiving one last year i believe, but ill chime in throughout the day! Cooking is my job so i hope i can be of use :)","human_ref_B":"I should be around most of the day.  I will keep on alert and help where I can.  I am good with traditional, German and TexMex cuisine.","labels":0,"seconds_difference":3274.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4ov2o","c_root_id_B":"hp4k50h","created_at_utc_A":1639886716,"created_at_utc_B":1639884286,"score_A":3,"score_B":2,"human_ref_A":"I should be around most of the day.  I will keep on alert and help where I can.  I am good with traditional, German and TexMex cuisine.","human_ref_B":"I can pop in and out on Christmas Day! I could also do super early if that helps - like 7am-8am eastern.","labels":1,"seconds_difference":2430.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp55dj8","c_root_id_B":"hp4ihvo","created_at_utc_A":1639896849,"created_at_utc_B":1639883442,"score_A":3,"score_B":2,"human_ref_A":"I can help between 12pm-3pm eastern. Been in the industry for 16 years. Just let me know!","human_ref_B":"Helped with the thanksgiving one last year i believe, but ill chime in throughout the day! Cooking is my job so i hope i can be of use :)","labels":1,"seconds_difference":13407.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4k50h","c_root_id_B":"hp55dj8","created_at_utc_A":1639884286,"created_at_utc_B":1639896849,"score_A":2,"score_B":3,"human_ref_A":"I can pop in and out on Christmas Day! I could also do super early if that helps - like 7am-8am eastern.","human_ref_B":"I can help between 12pm-3pm eastern. Been in the industry for 16 years. Just let me know!","labels":0,"seconds_difference":12563.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp55dj8","c_root_id_B":"hp4wy7y","created_at_utc_A":1639896849,"created_at_utc_B":1639891301,"score_A":3,"score_B":2,"human_ref_A":"I can help between 12pm-3pm eastern. Been in the industry for 16 years. Just let me know!","human_ref_B":"1pm to 3pm mountain. I do our big dinner on Christmas Eve so I'm free when most people will be starting to cooking. High Altitude baking, smoking, gravy, fixing mistakes.","labels":1,"seconds_difference":5548.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp55dj8","c_root_id_B":"hp4xiad","created_at_utc_A":1639896849,"created_at_utc_B":1639891639,"score_A":3,"score_B":2,"human_ref_A":"I can help between 12pm-3pm eastern. Been in the industry for 16 years. Just let me know!","human_ref_B":"I'll see what I can do. I lean a little more towards baking than cooking, but I'll try to help with what knowledge I have.","labels":1,"seconds_difference":5210.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp55dj8","c_root_id_B":"hp4ygl9","created_at_utc_A":1639896849,"created_at_utc_B":1639892201,"score_A":3,"score_B":2,"human_ref_A":"I can help between 12pm-3pm eastern. Been in the industry for 16 years. Just let me know!","human_ref_B":"I can be around most of the day, I'm on central time so I don't know if I'll be awake for the earliest posts but I'll do my best. My proficiencies are sides and dessert but I've got around 25 years home cooking experience and can cook most anything.","labels":1,"seconds_difference":4648.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5pjx2","c_root_id_B":"hp4ihvo","created_at_utc_A":1639913544,"created_at_utc_B":1639883442,"score_A":3,"score_B":2,"human_ref_A":"We are having our big Christmas meal on Christmas eve. I don't know what time I'd be available for Christmas Day but I'll try to be here as much as possible if that is acceptable.","human_ref_B":"Helped with the thanksgiving one last year i believe, but ill chime in throughout the day! Cooking is my job so i hope i can be of use :)","labels":1,"seconds_difference":30102.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5pjx2","c_root_id_B":"hp4k50h","created_at_utc_A":1639913544,"created_at_utc_B":1639884286,"score_A":3,"score_B":2,"human_ref_A":"We are having our big Christmas meal on Christmas eve. I don't know what time I'd be available for Christmas Day but I'll try to be here as much as possible if that is acceptable.","human_ref_B":"I can pop in and out on Christmas Day! I could also do super early if that helps - like 7am-8am eastern.","labels":1,"seconds_difference":29258.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4wy7y","c_root_id_B":"hp5pjx2","created_at_utc_A":1639891301,"created_at_utc_B":1639913544,"score_A":2,"score_B":3,"human_ref_A":"1pm to 3pm mountain. I do our big dinner on Christmas Eve so I'm free when most people will be starting to cooking. High Altitude baking, smoking, gravy, fixing mistakes.","human_ref_B":"We are having our big Christmas meal on Christmas eve. I don't know what time I'd be available for Christmas Day but I'll try to be here as much as possible if that is acceptable.","labels":0,"seconds_difference":22243.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4xiad","c_root_id_B":"hp5pjx2","created_at_utc_A":1639891639,"created_at_utc_B":1639913544,"score_A":2,"score_B":3,"human_ref_A":"I'll see what I can do. I lean a little more towards baking than cooking, but I'll try to help with what knowledge I have.","human_ref_B":"We are having our big Christmas meal on Christmas eve. I don't know what time I'd be available for Christmas Day but I'll try to be here as much as possible if that is acceptable.","labels":0,"seconds_difference":21905.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4ygl9","c_root_id_B":"hp5pjx2","created_at_utc_A":1639892201,"created_at_utc_B":1639913544,"score_A":2,"score_B":3,"human_ref_A":"I can be around most of the day, I'm on central time so I don't know if I'll be awake for the earliest posts but I'll do my best. My proficiencies are sides and dessert but I've got around 25 years home cooking experience and can cook most anything.","human_ref_B":"We are having our big Christmas meal on Christmas eve. I don't know what time I'd be available for Christmas Day but I'll try to be here as much as possible if that is acceptable.","labels":0,"seconds_difference":21343.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5iw7u","c_root_id_B":"hp5pjx2","created_at_utc_A":1639907885,"created_at_utc_B":1639913544,"score_A":2,"score_B":3,"human_ref_A":"I'll be around on the afternoon of Christmas Eve","human_ref_B":"We are having our big Christmas meal on Christmas eve. I don't know what time I'd be available for Christmas Day but I'll try to be here as much as possible if that is acceptable.","labels":0,"seconds_difference":5659.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5mmcl","c_root_id_B":"hp5pjx2","created_at_utc_A":1639911082,"created_at_utc_B":1639913544,"score_A":2,"score_B":3,"human_ref_A":"I can get y\u2019all from 9am-1pm. I\u2019m recovering from covid so I don\u2019t have a lot going on or planned anymore for Xmas day but I\u2019m more than happy to help and guide where I can!","human_ref_B":"We are having our big Christmas meal on Christmas eve. I don't know what time I'd be available for Christmas Day but I'll try to be here as much as possible if that is acceptable.","labels":0,"seconds_difference":2462.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5o9pb","c_root_id_B":"hp5pjx2","created_at_utc_A":1639912476,"created_at_utc_B":1639913544,"score_A":2,"score_B":3,"human_ref_A":"I will help early Christmas morning: 9-12 CST. This is a culinary\/cooking family. Happy to help!","human_ref_B":"We are having our big Christmas meal on Christmas eve. I don't know what time I'd be available for Christmas Day but I'll try to be here as much as possible if that is acceptable.","labels":0,"seconds_difference":1068.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5u7dl","c_root_id_B":"hp4ihvo","created_at_utc_A":1639917247,"created_at_utc_B":1639883442,"score_A":3,"score_B":2,"human_ref_A":"I can help any time over the day. I\u2019m a pastry chef with a lot of savory experience. And traditional meals are just fun.","human_ref_B":"Helped with the thanksgiving one last year i believe, but ill chime in throughout the day! Cooking is my job so i hope i can be of use :)","labels":1,"seconds_difference":33805.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5u7dl","c_root_id_B":"hp4k50h","created_at_utc_A":1639917247,"created_at_utc_B":1639884286,"score_A":3,"score_B":2,"human_ref_A":"I can help any time over the day. I\u2019m a pastry chef with a lot of savory experience. And traditional meals are just fun.","human_ref_B":"I can pop in and out on Christmas Day! I could also do super early if that helps - like 7am-8am eastern.","labels":1,"seconds_difference":32961.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5u7dl","c_root_id_B":"hp4wy7y","created_at_utc_A":1639917247,"created_at_utc_B":1639891301,"score_A":3,"score_B":2,"human_ref_A":"I can help any time over the day. I\u2019m a pastry chef with a lot of savory experience. And traditional meals are just fun.","human_ref_B":"1pm to 3pm mountain. I do our big dinner on Christmas Eve so I'm free when most people will be starting to cooking. High Altitude baking, smoking, gravy, fixing mistakes.","labels":1,"seconds_difference":25946.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4xiad","c_root_id_B":"hp5u7dl","created_at_utc_A":1639891639,"created_at_utc_B":1639917247,"score_A":2,"score_B":3,"human_ref_A":"I'll see what I can do. I lean a little more towards baking than cooking, but I'll try to help with what knowledge I have.","human_ref_B":"I can help any time over the day. I\u2019m a pastry chef with a lot of savory experience. And traditional meals are just fun.","labels":0,"seconds_difference":25608.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5u7dl","c_root_id_B":"hp4ygl9","created_at_utc_A":1639917247,"created_at_utc_B":1639892201,"score_A":3,"score_B":2,"human_ref_A":"I can help any time over the day. I\u2019m a pastry chef with a lot of savory experience. And traditional meals are just fun.","human_ref_B":"I can be around most of the day, I'm on central time so I don't know if I'll be awake for the earliest posts but I'll do my best. My proficiencies are sides and dessert but I've got around 25 years home cooking experience and can cook most anything.","labels":1,"seconds_difference":25046.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5u7dl","c_root_id_B":"hp5iw7u","created_at_utc_A":1639917247,"created_at_utc_B":1639907885,"score_A":3,"score_B":2,"human_ref_A":"I can help any time over the day. I\u2019m a pastry chef with a lot of savory experience. And traditional meals are just fun.","human_ref_B":"I'll be around on the afternoon of Christmas Eve","labels":1,"seconds_difference":9362.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5mmcl","c_root_id_B":"hp5u7dl","created_at_utc_A":1639911082,"created_at_utc_B":1639917247,"score_A":2,"score_B":3,"human_ref_A":"I can get y\u2019all from 9am-1pm. I\u2019m recovering from covid so I don\u2019t have a lot going on or planned anymore for Xmas day but I\u2019m more than happy to help and guide where I can!","human_ref_B":"I can help any time over the day. I\u2019m a pastry chef with a lot of savory experience. And traditional meals are just fun.","labels":0,"seconds_difference":6165.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5o9pb","c_root_id_B":"hp5u7dl","created_at_utc_A":1639912476,"created_at_utc_B":1639917247,"score_A":2,"score_B":3,"human_ref_A":"I will help early Christmas morning: 9-12 CST. This is a culinary\/cooking family. Happy to help!","human_ref_B":"I can help any time over the day. I\u2019m a pastry chef with a lot of savory experience. And traditional meals are just fun.","labels":0,"seconds_difference":4771.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4ihvo","c_root_id_B":"hp6ffbm","created_at_utc_A":1639883442,"created_at_utc_B":1639928949,"score_A":2,"score_B":3,"human_ref_A":"Helped with the thanksgiving one last year i believe, but ill chime in throughout the day! Cooking is my job so i hope i can be of use :)","human_ref_B":"I\u2019ll check in Christmas Eve and day, pacific time. Professional chef here.","labels":0,"seconds_difference":45507.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp6ffbm","c_root_id_B":"hp4k50h","created_at_utc_A":1639928949,"created_at_utc_B":1639884286,"score_A":3,"score_B":2,"human_ref_A":"I\u2019ll check in Christmas Eve and day, pacific time. Professional chef here.","human_ref_B":"I can pop in and out on Christmas Day! I could also do super early if that helps - like 7am-8am eastern.","labels":1,"seconds_difference":44663.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp6ffbm","c_root_id_B":"hp4wy7y","created_at_utc_A":1639928949,"created_at_utc_B":1639891301,"score_A":3,"score_B":2,"human_ref_A":"I\u2019ll check in Christmas Eve and day, pacific time. Professional chef here.","human_ref_B":"1pm to 3pm mountain. I do our big dinner on Christmas Eve so I'm free when most people will be starting to cooking. High Altitude baking, smoking, gravy, fixing mistakes.","labels":1,"seconds_difference":37648.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp4xiad","c_root_id_B":"hp6ffbm","created_at_utc_A":1639891639,"created_at_utc_B":1639928949,"score_A":2,"score_B":3,"human_ref_A":"I'll see what I can do. I lean a little more towards baking than cooking, but I'll try to help with what knowledge I have.","human_ref_B":"I\u2019ll check in Christmas Eve and day, pacific time. Professional chef here.","labels":0,"seconds_difference":37310.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp6ffbm","c_root_id_B":"hp4ygl9","created_at_utc_A":1639928949,"created_at_utc_B":1639892201,"score_A":3,"score_B":2,"human_ref_A":"I\u2019ll check in Christmas Eve and day, pacific time. Professional chef here.","human_ref_B":"I can be around most of the day, I'm on central time so I don't know if I'll be awake for the earliest posts but I'll do my best. My proficiencies are sides and dessert but I've got around 25 years home cooking experience and can cook most anything.","labels":1,"seconds_difference":36748.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp6ffbm","c_root_id_B":"hp5iw7u","created_at_utc_A":1639928949,"created_at_utc_B":1639907885,"score_A":3,"score_B":2,"human_ref_A":"I\u2019ll check in Christmas Eve and day, pacific time. Professional chef here.","human_ref_B":"I'll be around on the afternoon of Christmas Eve","labels":1,"seconds_difference":21064.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp5mmcl","c_root_id_B":"hp6ffbm","created_at_utc_A":1639911082,"created_at_utc_B":1639928949,"score_A":2,"score_B":3,"human_ref_A":"I can get y\u2019all from 9am-1pm. I\u2019m recovering from covid so I don\u2019t have a lot going on or planned anymore for Xmas day but I\u2019m more than happy to help and guide where I can!","human_ref_B":"I\u2019ll check in Christmas Eve and day, pacific time. Professional chef here.","labels":0,"seconds_difference":17867.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp6ffbm","c_root_id_B":"hp5o9pb","created_at_utc_A":1639928949,"created_at_utc_B":1639912476,"score_A":3,"score_B":2,"human_ref_A":"I\u2019ll check in Christmas Eve and day, pacific time. Professional chef here.","human_ref_B":"I will help early Christmas morning: 9-12 CST. This is a culinary\/cooking family. Happy to help!","labels":1,"seconds_difference":16473.0,"score_ratio":1.5}
{"post_id":"rjdi2l","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can you help us help others in Christmas Day? For the last eight years, \/r\/AskCulinary has had pretty successful live culinary holiday hotline posts to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was on the slow side, but early indicators is that lots of folks are looking for help with their Christmas cooking. We need volunteers to be by their computers to answer questions.  If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!","c_root_id_A":"hp6ffbm","c_root_id_B":"hp622vx","created_at_utc_A":1639928949,"created_at_utc_B":1639922342,"score_A":3,"score_B":2,"human_ref_A":"I\u2019ll check in Christmas Eve and day, pacific time. Professional chef here.","human_ref_B":"smoking a wagyu prime rib. probably pull it out at 120 internal then throw in hot 500 degree oven for 10 mins to sear.  anyone have a problem with this? i didn't think so.","labels":1,"seconds_difference":6607.0,"score_ratio":1.5}
{"post_id":"57ssxp","domain":"askculinary_test","upvote_ratio":0.84,"history":"What's the best way to lightly sweeten a Thai curry when the coconut milk wasn't sufficiently sweet?","c_root_id_A":"d8umggc","c_root_id_B":"d8ulp7y","created_at_utc_A":1476644009,"created_at_utc_B":1476643021,"score_A":22,"score_B":2,"human_ref_A":"Coconut milk shouldn't be sufficiently sweet, it's barely sweet at all. I can't get palm sugar so I just use brown and everything comes out great. The one thing you can't fake is fish sauce.","human_ref_B":"jaggery","labels":1,"seconds_difference":988.0,"score_ratio":11.0}
{"post_id":"57ssxp","domain":"askculinary_test","upvote_ratio":0.84,"history":"What's the best way to lightly sweeten a Thai curry when the coconut milk wasn't sufficiently sweet?","c_root_id_A":"d8uph7p","c_root_id_B":"d8uxzbv","created_at_utc_A":1476647689,"created_at_utc_B":1476658782,"score_A":3,"score_B":4,"human_ref_A":"If you don't have palm sugar, you can substitute brown sugar.","human_ref_B":"I love a curry with pineapple, so I'm going to drop that here.  Red peppers, yellow onions, pineapple and tofu in a yellow coconut milk curry with the heat level cranked up over brown rice is a dish I've been ordering at my favorite thai place for over 20 years.  Have recreated it at home pretty successfully as well. So, maybe even if you don't want the actual chunks of pineapple, you could use some juice, which also adds an acidic back note.","labels":0,"seconds_difference":11093.0,"score_ratio":1.3333333333}
{"post_id":"57ssxp","domain":"askculinary_test","upvote_ratio":0.84,"history":"What's the best way to lightly sweeten a Thai curry when the coconut milk wasn't sufficiently sweet?","c_root_id_A":"d8ulp7y","c_root_id_B":"d8uph7p","created_at_utc_A":1476643021,"created_at_utc_B":1476647689,"score_A":2,"score_B":3,"human_ref_A":"jaggery","human_ref_B":"If you don't have palm sugar, you can substitute brown sugar.","labels":0,"seconds_difference":4668.0,"score_ratio":1.5}
{"post_id":"57ssxp","domain":"askculinary_test","upvote_ratio":0.84,"history":"What's the best way to lightly sweeten a Thai curry when the coconut milk wasn't sufficiently sweet?","c_root_id_A":"d8ulp7y","c_root_id_B":"d8uxzbv","created_at_utc_A":1476643021,"created_at_utc_B":1476658782,"score_A":2,"score_B":4,"human_ref_A":"jaggery","human_ref_B":"I love a curry with pineapple, so I'm going to drop that here.  Red peppers, yellow onions, pineapple and tofu in a yellow coconut milk curry with the heat level cranked up over brown rice is a dish I've been ordering at my favorite thai place for over 20 years.  Have recreated it at home pretty successfully as well. So, maybe even if you don't want the actual chunks of pineapple, you could use some juice, which also adds an acidic back note.","labels":0,"seconds_difference":15761.0,"score_ratio":2.0}
{"post_id":"57ssxp","domain":"askculinary_test","upvote_ratio":0.84,"history":"What's the best way to lightly sweeten a Thai curry when the coconut milk wasn't sufficiently sweet?","c_root_id_A":"d8uxzbv","c_root_id_B":"d8uxbu2","created_at_utc_A":1476658782,"created_at_utc_B":1476657918,"score_A":4,"score_B":2,"human_ref_A":"I love a curry with pineapple, so I'm going to drop that here.  Red peppers, yellow onions, pineapple and tofu in a yellow coconut milk curry with the heat level cranked up over brown rice is a dish I've been ordering at my favorite thai place for over 20 years.  Have recreated it at home pretty successfully as well. So, maybe even if you don't want the actual chunks of pineapple, you could use some juice, which also adds an acidic back note.","human_ref_B":"Everyone else is right, but just to say something different: I've had a Thai red duck curry many times before which has pineapple chunks in it. Depending on your recipe it might work. Never had it in green curry though.","labels":1,"seconds_difference":864.0,"score_ratio":2.0}
{"post_id":"uw64fe","domain":"askculinary_test","upvote_ratio":0.78,"history":"Making Homemade Vanilla Extract? I'm wanting to make homemade vanilla extract and I have a couple of questions:     1. I know that all around, vodka is preferred, but will rum or whisky be just as good? 2. Does the alcohol have to be 40% ABV (80 proof) or higher? A lot of the lower shelf brands use 37.5% ABV or 75 proof. Is this OK to use?  I have 10 grade A beans and a 750ml bottle and the plan was to slit the beans and put the beans and spirits in the bottle and sit for about 6-12 months with daily or weekly shakings.      Can anyone help?","c_root_id_A":"i9pl1n2","c_root_id_B":"i9ppbis","created_at_utc_A":1653329053,"created_at_utc_B":1653330884,"score_A":5,"score_B":7,"human_ref_A":"Use the pulp first, it'd be a shame to use it for the extract. I usually just use the pulp and \"discard\" of the rest by adding it to my bottle of extract (Vodka). Vanilla beans keep fresh for a long time if stored correctly - dry and cool.","human_ref_B":"I stay at 80 proof for my vanilla extracts and never split my beans. The first round is just whole beans in alcohol, you will be amazed how much they plump up while soaking.  Then the beans get consolidated into a mother jar that I pull from for caviar usage. Once the caviar is used, the exterior goes into a jar of Vodka for storage. Then when I have enough they get dried in the oven and ground up for vanilla sugar, salt, whatever.  Basically a vanilla bean works hard for years once it enters my home.   Plain Vodka is the go to but I regularly play with rum, bourbon, spiced rum, whatever. There's gallons upon gallons of it here when I fell into a bean collecting rabbit hole during lockdown.  Also weigh your beans, you want 3 oz of beans for a whole 750ml bottle. People regularly get discouraged because they don't have enough beans in the bottle.","labels":0,"seconds_difference":1831.0,"score_ratio":1.4}
{"post_id":"uw64fe","domain":"askculinary_test","upvote_ratio":0.78,"history":"Making Homemade Vanilla Extract? I'm wanting to make homemade vanilla extract and I have a couple of questions:     1. I know that all around, vodka is preferred, but will rum or whisky be just as good? 2. Does the alcohol have to be 40% ABV (80 proof) or higher? A lot of the lower shelf brands use 37.5% ABV or 75 proof. Is this OK to use?  I have 10 grade A beans and a 750ml bottle and the plan was to slit the beans and put the beans and spirits in the bottle and sit for about 6-12 months with daily or weekly shakings.      Can anyone help?","c_root_id_A":"i9ppbis","c_root_id_B":"i9pl4nn","created_at_utc_A":1653330884,"created_at_utc_B":1653329088,"score_A":7,"score_B":4,"human_ref_A":"I stay at 80 proof for my vanilla extracts and never split my beans. The first round is just whole beans in alcohol, you will be amazed how much they plump up while soaking.  Then the beans get consolidated into a mother jar that I pull from for caviar usage. Once the caviar is used, the exterior goes into a jar of Vodka for storage. Then when I have enough they get dried in the oven and ground up for vanilla sugar, salt, whatever.  Basically a vanilla bean works hard for years once it enters my home.   Plain Vodka is the go to but I regularly play with rum, bourbon, spiced rum, whatever. There's gallons upon gallons of it here when I fell into a bean collecting rabbit hole during lockdown.  Also weigh your beans, you want 3 oz of beans for a whole 750ml bottle. People regularly get discouraged because they don't have enough beans in the bottle.","human_ref_B":"Just as good? More of a preference thing. Vodka is a neutral flavor so you're going for the straight vanilla with that. It's the classic for a reason. Experimenting with others can certainly lead to some interesting flavors and such, but whether it's better or not will be entirely up to you. I would imagine it to be less versatile, and would stick with vodka for my first batch.  I've used vodka beneath 40% and it was fine, but I have no official knowledge of why that's the case so I'm not sure my answer is worth much.","labels":1,"seconds_difference":1796.0,"score_ratio":1.75}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbgkfgr","c_root_id_B":"hbgbkok","created_at_utc_A":1630684362,"created_at_utc_B":1630680697,"score_A":99,"score_B":80,"human_ref_A":"What you want is ermine frosting. Very stable, very close in flavor and texture to whipped cream, but holds up like a traditional buttercream.","human_ref_B":"There is no way to preserve fresh whipped cream in a way that it will survive a UPS\/FedEx trip, *unless* you ship it overnight in a temperature controlled box.  This is a hugely expensive proposition, and I assume you don't mean this.  \"whip cream which won't melt, but is still soft and fluffy\", if you're describing something like the filling in Mallomars, that's not whipped cream, that's marshmallow.  There is stablized whipped cream, which is whipped cream with a small amount of gelatin, it holds its shape longer and can survive a warmer range of temperature, but it still needs to be refrigerated, because cream is dairy, and refrigeration is essential.","labels":1,"seconds_difference":3665.0,"score_ratio":1.2375}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbg8w7x","c_root_id_B":"hbgkfgr","created_at_utc_A":1630679572,"created_at_utc_B":1630684362,"score_A":15,"score_B":99,"human_ref_A":"I make tres leches quite often, and stabilizing the whipped cream with gelatin always works for me.","human_ref_B":"What you want is ermine frosting. Very stable, very close in flavor and texture to whipped cream, but holds up like a traditional buttercream.","labels":0,"seconds_difference":4790.0,"score_ratio":6.6}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbgkfgr","c_root_id_B":"hbgceuo","created_at_utc_A":1630684362,"created_at_utc_B":1630681046,"score_A":99,"score_B":6,"human_ref_A":"What you want is ermine frosting. Very stable, very close in flavor and texture to whipped cream, but holds up like a traditional buttercream.","human_ref_B":"I don't know how it holds up in hot climates, but I sometimes mix some mascarpone into my whipped cream and that tends to stabilize it a bit. It's still creamy and fluffy, but it doesn't melt and flatten as quickly as straight whipped cream.","labels":1,"seconds_difference":3316.0,"score_ratio":16.5}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbgkfgr","c_root_id_B":"hbgfbx6","created_at_utc_A":1630684362,"created_at_utc_B":1630682260,"score_A":99,"score_B":2,"human_ref_A":"What you want is ermine frosting. Very stable, very close in flavor and texture to whipped cream, but holds up like a traditional buttercream.","human_ref_B":"The only thing I can think of that would be a shelf stable, safe alternative to whipped cream, that can be sent to family without refrigeration, would be buttercream. You can get buttercream very fluffy, and you can sweeten it to any degree you\u2019d like. It is still definitely heat sensitive, as it is bound together with fat (either butter or vegetable shortening), but much less so than dairy.","labels":1,"seconds_difference":2102.0,"score_ratio":49.5}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbgkfgr","c_root_id_B":"hbgicvs","created_at_utc_A":1630684362,"created_at_utc_B":1630683503,"score_A":99,"score_B":2,"human_ref_A":"What you want is ermine frosting. Very stable, very close in flavor and texture to whipped cream, but holds up like a traditional buttercream.","human_ref_B":"Would a stiff marshmallow work?  Like, they get sticky, but they don\u2019t really melt. They really suck to make though. A lot.","labels":1,"seconds_difference":859.0,"score_ratio":49.5}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbg8w7x","c_root_id_B":"hbgbkok","created_at_utc_A":1630679572,"created_at_utc_B":1630680697,"score_A":15,"score_B":80,"human_ref_A":"I make tres leches quite often, and stabilizing the whipped cream with gelatin always works for me.","human_ref_B":"There is no way to preserve fresh whipped cream in a way that it will survive a UPS\/FedEx trip, *unless* you ship it overnight in a temperature controlled box.  This is a hugely expensive proposition, and I assume you don't mean this.  \"whip cream which won't melt, but is still soft and fluffy\", if you're describing something like the filling in Mallomars, that's not whipped cream, that's marshmallow.  There is stablized whipped cream, which is whipped cream with a small amount of gelatin, it holds its shape longer and can survive a warmer range of temperature, but it still needs to be refrigerated, because cream is dairy, and refrigeration is essential.","labels":0,"seconds_difference":1125.0,"score_ratio":5.3333333333}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbgva7a","c_root_id_B":"hbgceuo","created_at_utc_A":1630688839,"created_at_utc_B":1630681046,"score_A":14,"score_B":6,"human_ref_A":"Repost from an old thread: I use this chantilly cream for strawberry whipped cream sandos, however I don't think it will survive shipping without very careful packaging.   Chill your stand mixer bowl and wire whip prior to beginning.  1 pint heavy cream  4 oz mascarpone  4 TBSP confectioners sugar  2 tsp vanilla bean paste  1 unflavored gelatin pack  Add the pack of gelatin to a TBSP or so of water. Stir to hydrate and set aside 5 mins at least.  Mix cream, sugar and vanilla on high speed until soft peaks.  Add mascarpone and beat until stiff peaks.  Stop mixer. Microwave the gelatin for 8-10 seconds until it melts to liquid. Stir.  Restart mixer on slow and pour the gelatin through a fine mesh strainer (this is important so it it doesnt get grainy) and then increase speed to high and beat until very stiff peaks. After the gelatin is added it will stiffen quickly so watch carefully.  Chill immediately.","human_ref_B":"I don't know how it holds up in hot climates, but I sometimes mix some mascarpone into my whipped cream and that tends to stabilize it a bit. It's still creamy and fluffy, but it doesn't melt and flatten as quickly as straight whipped cream.","labels":1,"seconds_difference":7793.0,"score_ratio":2.3333333333}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbgva7a","c_root_id_B":"hbgfbx6","created_at_utc_A":1630688839,"created_at_utc_B":1630682260,"score_A":14,"score_B":2,"human_ref_A":"Repost from an old thread: I use this chantilly cream for strawberry whipped cream sandos, however I don't think it will survive shipping without very careful packaging.   Chill your stand mixer bowl and wire whip prior to beginning.  1 pint heavy cream  4 oz mascarpone  4 TBSP confectioners sugar  2 tsp vanilla bean paste  1 unflavored gelatin pack  Add the pack of gelatin to a TBSP or so of water. Stir to hydrate and set aside 5 mins at least.  Mix cream, sugar and vanilla on high speed until soft peaks.  Add mascarpone and beat until stiff peaks.  Stop mixer. Microwave the gelatin for 8-10 seconds until it melts to liquid. Stir.  Restart mixer on slow and pour the gelatin through a fine mesh strainer (this is important so it it doesnt get grainy) and then increase speed to high and beat until very stiff peaks. After the gelatin is added it will stiffen quickly so watch carefully.  Chill immediately.","human_ref_B":"The only thing I can think of that would be a shelf stable, safe alternative to whipped cream, that can be sent to family without refrigeration, would be buttercream. You can get buttercream very fluffy, and you can sweeten it to any degree you\u2019d like. It is still definitely heat sensitive, as it is bound together with fat (either butter or vegetable shortening), but much less so than dairy.","labels":1,"seconds_difference":6579.0,"score_ratio":7.0}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbgicvs","c_root_id_B":"hbgva7a","created_at_utc_A":1630683503,"created_at_utc_B":1630688839,"score_A":2,"score_B":14,"human_ref_A":"Would a stiff marshmallow work?  Like, they get sticky, but they don\u2019t really melt. They really suck to make though. A lot.","human_ref_B":"Repost from an old thread: I use this chantilly cream for strawberry whipped cream sandos, however I don't think it will survive shipping without very careful packaging.   Chill your stand mixer bowl and wire whip prior to beginning.  1 pint heavy cream  4 oz mascarpone  4 TBSP confectioners sugar  2 tsp vanilla bean paste  1 unflavored gelatin pack  Add the pack of gelatin to a TBSP or so of water. Stir to hydrate and set aside 5 mins at least.  Mix cream, sugar and vanilla on high speed until soft peaks.  Add mascarpone and beat until stiff peaks.  Stop mixer. Microwave the gelatin for 8-10 seconds until it melts to liquid. Stir.  Restart mixer on slow and pour the gelatin through a fine mesh strainer (this is important so it it doesnt get grainy) and then increase speed to high and beat until very stiff peaks. After the gelatin is added it will stiffen quickly so watch carefully.  Chill immediately.","labels":0,"seconds_difference":5336.0,"score_ratio":7.0}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbgfbx6","c_root_id_B":"hbgy4gb","created_at_utc_A":1630682260,"created_at_utc_B":1630690027,"score_A":2,"score_B":3,"human_ref_A":"The only thing I can think of that would be a shelf stable, safe alternative to whipped cream, that can be sent to family without refrigeration, would be buttercream. You can get buttercream very fluffy, and you can sweeten it to any degree you\u2019d like. It is still definitely heat sensitive, as it is bound together with fat (either butter or vegetable shortening), but much less so than dairy.","human_ref_B":"On the pastry line we'd use versawhip to stabilize and help it keep its structure. Whip until it starts to foam, add a super small amount (~1-2g per 2 qts heavy cream) and whip until desired consistency. Held about 3 hours in the lowboy without needing to be whipped again. This for sure doesn't solve the problem of sending it to someone though as it's still time and temp sensitive.","labels":0,"seconds_difference":7767.0,"score_ratio":1.5}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbgy4gb","c_root_id_B":"hbgicvs","created_at_utc_A":1630690027,"created_at_utc_B":1630683503,"score_A":3,"score_B":2,"human_ref_A":"On the pastry line we'd use versawhip to stabilize and help it keep its structure. Whip until it starts to foam, add a super small amount (~1-2g per 2 qts heavy cream) and whip until desired consistency. Held about 3 hours in the lowboy without needing to be whipped again. This for sure doesn't solve the problem of sending it to someone though as it's still time and temp sensitive.","human_ref_B":"Would a stiff marshmallow work?  Like, they get sticky, but they don\u2019t really melt. They really suck to make though. A lot.","labels":1,"seconds_difference":6524.0,"score_ratio":1.5}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbgxtuu","c_root_id_B":"hbgy4gb","created_at_utc_A":1630689905,"created_at_utc_B":1630690027,"score_A":2,"score_B":3,"human_ref_A":"Whip cream to soft peaks melt gelatin and water in the microwave breifly, like 10seconds. Stream into cream while you finish whipping to stiff peaks. Now its stabilized. No idea if this will ship though. You're putting milk in a box and hoping its good when it gets to its destination.","human_ref_B":"On the pastry line we'd use versawhip to stabilize and help it keep its structure. Whip until it starts to foam, add a super small amount (~1-2g per 2 qts heavy cream) and whip until desired consistency. Held about 3 hours in the lowboy without needing to be whipped again. This for sure doesn't solve the problem of sending it to someone though as it's still time and temp sensitive.","labels":0,"seconds_difference":122.0,"score_ratio":1.5}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbh2mko","c_root_id_B":"hbgfbx6","created_at_utc_A":1630691924,"created_at_utc_B":1630682260,"score_A":3,"score_B":2,"human_ref_A":"Marshmallow fluff would work but it's very sweet.","human_ref_B":"The only thing I can think of that would be a shelf stable, safe alternative to whipped cream, that can be sent to family without refrigeration, would be buttercream. You can get buttercream very fluffy, and you can sweeten it to any degree you\u2019d like. It is still definitely heat sensitive, as it is bound together with fat (either butter or vegetable shortening), but much less so than dairy.","labels":1,"seconds_difference":9664.0,"score_ratio":1.5}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbgicvs","c_root_id_B":"hbh2mko","created_at_utc_A":1630683503,"created_at_utc_B":1630691924,"score_A":2,"score_B":3,"human_ref_A":"Would a stiff marshmallow work?  Like, they get sticky, but they don\u2019t really melt. They really suck to make though. A lot.","human_ref_B":"Marshmallow fluff would work but it's very sweet.","labels":0,"seconds_difference":8421.0,"score_ratio":1.5}
{"post_id":"ph6578","domain":"askculinary_test","upvote_ratio":0.9,"history":"How to make a soft and fluffy whip cream that doesn\u2019t melt? I live in a quite a hot country, and every time I uses whip creams, it melts before I can enjoy it or send it to others. Recently I have been trying to make a sandwich with whip cream filling, and I want to send it to my friends and family, but I need a substitute for whip cream which won\u2019t melt, but is still soft and fluffy, please help me reddit.","c_root_id_A":"hbgxtuu","c_root_id_B":"hbh2mko","created_at_utc_A":1630689905,"created_at_utc_B":1630691924,"score_A":2,"score_B":3,"human_ref_A":"Whip cream to soft peaks melt gelatin and water in the microwave breifly, like 10seconds. Stream into cream while you finish whipping to stiff peaks. Now its stabilized. No idea if this will ship though. You're putting milk in a box and hoping its good when it gets to its destination.","human_ref_B":"Marshmallow fluff would work but it's very sweet.","labels":0,"seconds_difference":2019.0,"score_ratio":1.5}
{"post_id":"fuse29","domain":"askculinary_test","upvote_ratio":0.74,"history":"How should I go about replacing a fresh sprig of thyme with dried thyme in soup? I\u2019m planning on making soup tomorrow and the recipe requires a fresh spring of thyme that needs to be removed before blending.  I don\u2019t have any fresh thyme and with the current circumstances I\u2019m not too keen on leaving home to get some.  How would I go about replacing it with dried thyme? Should I just blend it in with the rest of the soup instead of removing it?","c_root_id_A":"fmefjld","c_root_id_B":"fmehmkd","created_at_utc_A":1586002153,"created_at_utc_B":1586004208,"score_A":14,"score_B":15,"human_ref_A":"Just blend it","human_ref_B":"I sometimes use a tea strainer ball to hold everything together","labels":0,"seconds_difference":2055.0,"score_ratio":1.0714285714}
{"post_id":"fuse29","domain":"askculinary_test","upvote_ratio":0.74,"history":"How should I go about replacing a fresh sprig of thyme with dried thyme in soup? I\u2019m planning on making soup tomorrow and the recipe requires a fresh spring of thyme that needs to be removed before blending.  I don\u2019t have any fresh thyme and with the current circumstances I\u2019m not too keen on leaving home to get some.  How would I go about replacing it with dried thyme? Should I just blend it in with the rest of the soup instead of removing it?","c_root_id_A":"fmef62t","c_root_id_B":"fmefjld","created_at_utc_A":1586001760,"created_at_utc_B":1586002153,"score_A":6,"score_B":14,"human_ref_A":"If you want to be SUPER extra, you can make a sachet and put your thyme in there along with some garlic cloves or other herbs\/allium that will go well with your soup.","human_ref_B":"Just blend it","labels":0,"seconds_difference":393.0,"score_ratio":2.3333333333}
{"post_id":"fuse29","domain":"askculinary_test","upvote_ratio":0.74,"history":"How should I go about replacing a fresh sprig of thyme with dried thyme in soup? I\u2019m planning on making soup tomorrow and the recipe requires a fresh spring of thyme that needs to be removed before blending.  I don\u2019t have any fresh thyme and with the current circumstances I\u2019m not too keen on leaving home to get some.  How would I go about replacing it with dried thyme? Should I just blend it in with the rest of the soup instead of removing it?","c_root_id_A":"fmeesbo","c_root_id_B":"fmefjld","created_at_utc_A":1586001361,"created_at_utc_B":1586002153,"score_A":3,"score_B":14,"human_ref_A":"Yes.","human_ref_B":"Just blend it","labels":0,"seconds_difference":792.0,"score_ratio":4.6666666667}
{"post_id":"fuse29","domain":"askculinary_test","upvote_ratio":0.74,"history":"How should I go about replacing a fresh sprig of thyme with dried thyme in soup? I\u2019m planning on making soup tomorrow and the recipe requires a fresh spring of thyme that needs to be removed before blending.  I don\u2019t have any fresh thyme and with the current circumstances I\u2019m not too keen on leaving home to get some.  How would I go about replacing it with dried thyme? Should I just blend it in with the rest of the soup instead of removing it?","c_root_id_A":"fmehmkd","c_root_id_B":"fmef62t","created_at_utc_A":1586004208,"created_at_utc_B":1586001760,"score_A":15,"score_B":6,"human_ref_A":"I sometimes use a tea strainer ball to hold everything together","human_ref_B":"If you want to be SUPER extra, you can make a sachet and put your thyme in there along with some garlic cloves or other herbs\/allium that will go well with your soup.","labels":1,"seconds_difference":2448.0,"score_ratio":2.5}
{"post_id":"fuse29","domain":"askculinary_test","upvote_ratio":0.74,"history":"How should I go about replacing a fresh sprig of thyme with dried thyme in soup? I\u2019m planning on making soup tomorrow and the recipe requires a fresh spring of thyme that needs to be removed before blending.  I don\u2019t have any fresh thyme and with the current circumstances I\u2019m not too keen on leaving home to get some.  How would I go about replacing it with dried thyme? Should I just blend it in with the rest of the soup instead of removing it?","c_root_id_A":"fmeesbo","c_root_id_B":"fmehmkd","created_at_utc_A":1586001361,"created_at_utc_B":1586004208,"score_A":3,"score_B":15,"human_ref_A":"Yes.","human_ref_B":"I sometimes use a tea strainer ball to hold everything together","labels":0,"seconds_difference":2847.0,"score_ratio":5.0}
{"post_id":"fuse29","domain":"askculinary_test","upvote_ratio":0.74,"history":"How should I go about replacing a fresh sprig of thyme with dried thyme in soup? I\u2019m planning on making soup tomorrow and the recipe requires a fresh spring of thyme that needs to be removed before blending.  I don\u2019t have any fresh thyme and with the current circumstances I\u2019m not too keen on leaving home to get some.  How would I go about replacing it with dried thyme? Should I just blend it in with the rest of the soup instead of removing it?","c_root_id_A":"fmef62t","c_root_id_B":"fmeltdx","created_at_utc_A":1586001760,"created_at_utc_B":1586007815,"score_A":6,"score_B":7,"human_ref_A":"If you want to be SUPER extra, you can make a sachet and put your thyme in there along with some garlic cloves or other herbs\/allium that will go well with your soup.","human_ref_B":"Use maybe 1\/4 tsp of the dried thyme. Dried herbs are always way more powerful than fresh are. If you throw it in when you put your liquid it in, it should meld together and not be a stand out flavor, and more of the background note you want it to be.","labels":0,"seconds_difference":6055.0,"score_ratio":1.1666666667}
{"post_id":"fuse29","domain":"askculinary_test","upvote_ratio":0.74,"history":"How should I go about replacing a fresh sprig of thyme with dried thyme in soup? I\u2019m planning on making soup tomorrow and the recipe requires a fresh spring of thyme that needs to be removed before blending.  I don\u2019t have any fresh thyme and with the current circumstances I\u2019m not too keen on leaving home to get some.  How would I go about replacing it with dried thyme? Should I just blend it in with the rest of the soup instead of removing it?","c_root_id_A":"fmeesbo","c_root_id_B":"fmef62t","created_at_utc_A":1586001361,"created_at_utc_B":1586001760,"score_A":3,"score_B":6,"human_ref_A":"Yes.","human_ref_B":"If you want to be SUPER extra, you can make a sachet and put your thyme in there along with some garlic cloves or other herbs\/allium that will go well with your soup.","labels":0,"seconds_difference":399.0,"score_ratio":2.0}
{"post_id":"fuse29","domain":"askculinary_test","upvote_ratio":0.74,"history":"How should I go about replacing a fresh sprig of thyme with dried thyme in soup? I\u2019m planning on making soup tomorrow and the recipe requires a fresh spring of thyme that needs to be removed before blending.  I don\u2019t have any fresh thyme and with the current circumstances I\u2019m not too keen on leaving home to get some.  How would I go about replacing it with dried thyme? Should I just blend it in with the rest of the soup instead of removing it?","c_root_id_A":"fmeltdx","c_root_id_B":"fmeesbo","created_at_utc_A":1586007815,"created_at_utc_B":1586001361,"score_A":7,"score_B":3,"human_ref_A":"Use maybe 1\/4 tsp of the dried thyme. Dried herbs are always way more powerful than fresh are. If you throw it in when you put your liquid it in, it should meld together and not be a stand out flavor, and more of the background note you want it to be.","human_ref_B":"Yes.","labels":1,"seconds_difference":6454.0,"score_ratio":2.3333333333}
{"post_id":"fuse29","domain":"askculinary_test","upvote_ratio":0.74,"history":"How should I go about replacing a fresh sprig of thyme with dried thyme in soup? I\u2019m planning on making soup tomorrow and the recipe requires a fresh spring of thyme that needs to be removed before blending.  I don\u2019t have any fresh thyme and with the current circumstances I\u2019m not too keen on leaving home to get some.  How would I go about replacing it with dried thyme? Should I just blend it in with the rest of the soup instead of removing it?","c_root_id_A":"fmerhx6","c_root_id_B":"fmeesbo","created_at_utc_A":1586011865,"created_at_utc_B":1586001361,"score_A":5,"score_B":3,"human_ref_A":"Tea bags would work if you have them","human_ref_B":"Yes.","labels":1,"seconds_difference":10504.0,"score_ratio":1.6666666667}
{"post_id":"fuse29","domain":"askculinary_test","upvote_ratio":0.74,"history":"How should I go about replacing a fresh sprig of thyme with dried thyme in soup? I\u2019m planning on making soup tomorrow and the recipe requires a fresh spring of thyme that needs to be removed before blending.  I don\u2019t have any fresh thyme and with the current circumstances I\u2019m not too keen on leaving home to get some.  How would I go about replacing it with dried thyme? Should I just blend it in with the rest of the soup instead of removing it?","c_root_id_A":"fmfn69j","c_root_id_B":"fmeesbo","created_at_utc_A":1586030773,"created_at_utc_B":1586001361,"score_A":5,"score_B":3,"human_ref_A":"The original recipe calls to remove the sprig at the end because the stem is inedible. The same reason bay leaves are removed.   A sprig of thyme is roughly 1\/2 teaspoon. The convention from fresh to dry is to use half as much. So that gives 1\/4 teaspoon dry thyme.   Because it is being blended, I would recommend starting with less, as blending tends to concentrate and change flavors (because science). You can always add more to finish if the flavors need rounding out.","human_ref_B":"Yes.","labels":1,"seconds_difference":29412.0,"score_ratio":1.6666666667}
{"post_id":"w73eym","domain":"askculinary_test","upvote_ratio":0.91,"history":"Mushroom substitute in beef Wellington Hello all, thanks in advance. I really want to try and make Gordon Ramsays beef Wellington but I\u2019m allergic to mushrooms,and I don\u2019t have any other social media to ask him, so does anyone have any tips? I\u2019m sorry if I\u2019ve offended any beef Wellington enthusiasts out there by asking to desecrate a beloved meal! Just really want to try it.","c_root_id_A":"ihi5fge","c_root_id_B":"ihicv5w","created_at_utc_A":1658701424,"created_at_utc_B":1658704748,"score_A":4,"score_B":9,"human_ref_A":"Caramelized onions and crispy bacon!","human_ref_B":"You might also try eggplant to replace the mushrooms (salted and rinsed). They have a similar texture.","labels":0,"seconds_difference":3324.0,"score_ratio":2.25}
{"post_id":"w73eym","domain":"askculinary_test","upvote_ratio":0.91,"history":"Mushroom substitute in beef Wellington Hello all, thanks in advance. I really want to try and make Gordon Ramsays beef Wellington but I\u2019m allergic to mushrooms,and I don\u2019t have any other social media to ask him, so does anyone have any tips? I\u2019m sorry if I\u2019ve offended any beef Wellington enthusiasts out there by asking to desecrate a beloved meal! Just really want to try it.","c_root_id_A":"ihifl9s","c_root_id_B":"ihi5fge","created_at_utc_A":1658705999,"created_at_utc_B":1658701424,"score_A":6,"score_B":4,"human_ref_A":"My brain is reading every comment in the voice of gordon ramsay","human_ref_B":"Caramelized onions and crispy bacon!","labels":1,"seconds_difference":4575.0,"score_ratio":1.5}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i428y1g","c_root_id_B":"i42a11e","created_at_utc_A":1649527254,"created_at_utc_B":1649527690,"score_A":12,"score_B":257,"human_ref_A":"Why wouldn't you be able to use it?","human_ref_B":"Clean it up and check if it's warped. If it's stainless there shouldn't be any reason why you can't use it, but it may be warped.","labels":0,"seconds_difference":436.0,"score_ratio":21.4166666667}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i42zxbo","c_root_id_B":"i42nwq9","created_at_utc_A":1649538773,"created_at_utc_B":1649533509,"score_A":54,"score_B":16,"human_ref_A":"My roommate did this to my pan 30 years ago.  Kept using the pan.  Am still alive.  That's my 1 data point.","human_ref_B":"If you let it air cool then you should be okay barring any warping, if you put it under water to cool it you might have cracked it","labels":1,"seconds_difference":5264.0,"score_ratio":3.375}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i42zxbo","c_root_id_B":"i428y1g","created_at_utc_A":1649538773,"created_at_utc_B":1649527254,"score_A":54,"score_B":12,"human_ref_A":"My roommate did this to my pan 30 years ago.  Kept using the pan.  Am still alive.  That's my 1 data point.","human_ref_B":"Why wouldn't you be able to use it?","labels":1,"seconds_difference":11519.0,"score_ratio":4.5}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i42zxbo","c_root_id_B":"i42fu90","created_at_utc_A":1649538773,"created_at_utc_B":1649530088,"score_A":54,"score_B":6,"human_ref_A":"My roommate did this to my pan 30 years ago.  Kept using the pan.  Am still alive.  That's my 1 data point.","human_ref_B":"Maybe take a pic and post to r\/cookware","labels":1,"seconds_difference":8685.0,"score_ratio":9.0}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i42zxbo","c_root_id_B":"i42iv20","created_at_utc_A":1649538773,"created_at_utc_B":1649531362,"score_A":54,"score_B":2,"human_ref_A":"My roommate did this to my pan 30 years ago.  Kept using the pan.  Am still alive.  That's my 1 data point.","human_ref_B":"Picture needed ...","labels":1,"seconds_difference":7411.0,"score_ratio":27.0}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i42zxbo","c_root_id_B":"i42vgz0","created_at_utc_A":1649538773,"created_at_utc_B":1649536821,"score_A":54,"score_B":2,"human_ref_A":"My roommate did this to my pan 30 years ago.  Kept using the pan.  Am still alive.  That's my 1 data point.","human_ref_B":"Does the pan have sentimental value? If not, and you are still concerned, consider how much elbow grease you want to put into what appears from the photos to be an inexpensive pan.","labels":1,"seconds_difference":1952.0,"score_ratio":27.0}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i428y1g","c_root_id_B":"i42nwq9","created_at_utc_A":1649527254,"created_at_utc_B":1649533509,"score_A":12,"score_B":16,"human_ref_A":"Why wouldn't you be able to use it?","human_ref_B":"If you let it air cool then you should be okay barring any warping, if you put it under water to cool it you might have cracked it","labels":0,"seconds_difference":6255.0,"score_ratio":1.3333333333}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i42fu90","c_root_id_B":"i42nwq9","created_at_utc_A":1649530088,"created_at_utc_B":1649533509,"score_A":6,"score_B":16,"human_ref_A":"Maybe take a pic and post to r\/cookware","human_ref_B":"If you let it air cool then you should be okay barring any warping, if you put it under water to cool it you might have cracked it","labels":0,"seconds_difference":3421.0,"score_ratio":2.6666666667}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i42nwq9","c_root_id_B":"i42iv20","created_at_utc_A":1649533509,"created_at_utc_B":1649531362,"score_A":16,"score_B":2,"human_ref_A":"If you let it air cool then you should be okay barring any warping, if you put it under water to cool it you might have cracked it","human_ref_B":"Picture needed ...","labels":1,"seconds_difference":2147.0,"score_ratio":8.0}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i4311q8","c_root_id_B":"i42fu90","created_at_utc_A":1649539267,"created_at_utc_B":1649530088,"score_A":10,"score_B":6,"human_ref_A":"Use a cleaner with oxalic acid in it, like Barkeepers Friend. That should take off the scorch marks.   It'll be fine. It might be warped a bit. The handle might be a bit fragile, so if you're using it while full, use a pot holder or rag to pick it up with the handle and the lip of it until you're sure you can trust it.","human_ref_B":"Maybe take a pic and post to r\/cookware","labels":1,"seconds_difference":9179.0,"score_ratio":1.6666666667}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i4311q8","c_root_id_B":"i42iv20","created_at_utc_A":1649539267,"created_at_utc_B":1649531362,"score_A":10,"score_B":2,"human_ref_A":"Use a cleaner with oxalic acid in it, like Barkeepers Friend. That should take off the scorch marks.   It'll be fine. It might be warped a bit. The handle might be a bit fragile, so if you're using it while full, use a pot holder or rag to pick it up with the handle and the lip of it until you're sure you can trust it.","human_ref_B":"Picture needed ...","labels":1,"seconds_difference":7905.0,"score_ratio":5.0}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i42vgz0","c_root_id_B":"i4311q8","created_at_utc_A":1649536821,"created_at_utc_B":1649539267,"score_A":2,"score_B":10,"human_ref_A":"Does the pan have sentimental value? If not, and you are still concerned, consider how much elbow grease you want to put into what appears from the photos to be an inexpensive pan.","human_ref_B":"Use a cleaner with oxalic acid in it, like Barkeepers Friend. That should take off the scorch marks.   It'll be fine. It might be warped a bit. The handle might be a bit fragile, so if you're using it while full, use a pot holder or rag to pick it up with the handle and the lip of it until you're sure you can trust it.","labels":0,"seconds_difference":2446.0,"score_ratio":5.0}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i42iv20","c_root_id_B":"i431t9s","created_at_utc_A":1649531362,"created_at_utc_B":1649539597,"score_A":2,"score_B":4,"human_ref_A":"Picture needed ...","human_ref_B":"Get barkeeper's friend, it'll scrub it off pretty easily. In my mind as long as it's not warped or very obviously damaged younger good","labels":0,"seconds_difference":8235.0,"score_ratio":2.0}
{"post_id":"tzyj49","domain":"askculinary_test","upvote_ratio":0.9,"history":"Left a stainless steel pan on a burner on high for two hours accidentally The bottom of the pan is partly blackened.  Can I still use it?  Oddly there wasn't much smoke, I guess because of nothing in the pan, and I happened to have the window open.","c_root_id_A":"i431t9s","c_root_id_B":"i42vgz0","created_at_utc_A":1649539597,"created_at_utc_B":1649536821,"score_A":4,"score_B":2,"human_ref_A":"Get barkeeper's friend, it'll scrub it off pretty easily. In my mind as long as it's not warped or very obviously damaged younger good","human_ref_B":"Does the pan have sentimental value? If not, and you are still concerned, consider how much elbow grease you want to put into what appears from the photos to be an inexpensive pan.","labels":1,"seconds_difference":2776.0,"score_ratio":2.0}
{"post_id":"3w4wp3","domain":"askculinary_test","upvote_ratio":0.93,"history":"How do I stop my spaghetti carbonara from turning into spaghetti with scrambled eggs and bacon? I've tried several recipes now and the egg always gets scrambled. I can't seem to get that nice creamy sauce :\/","c_root_id_A":"cxtghga","c_root_id_B":"cxtj6va","created_at_utc_A":1449704297,"created_at_utc_B":1449708678,"score_A":18,"score_B":21,"human_ref_A":"Give it a shot in a double boiler if you're having trouble doing it in the pan:  http:\/\/www.seriouseats.com\/2015\/12\/how-to-make-the-best-carbonara-sauce-spaghetti-pasta.html","human_ref_B":"I used to have the same problem as you.  I fixed it completely by tempering the egg with a little bit of the boiling noodle water.  Cook noodles as usual, just before dumping the water, set aside some of it.  Drain the noodles, put back into pot, then drizzle a little bit of the boiling water into the eggs while whisking.  Maybe like a tablespoon or two.  Then continue with the recipe as normal.  Makes perfectly coated noodles every time.","labels":0,"seconds_difference":4381.0,"score_ratio":1.1666666667}
{"post_id":"3w4wp3","domain":"askculinary_test","upvote_ratio":0.93,"history":"How do I stop my spaghetti carbonara from turning into spaghetti with scrambled eggs and bacon? I've tried several recipes now and the egg always gets scrambled. I can't seem to get that nice creamy sauce :\/","c_root_id_A":"cxtu7t4","c_root_id_B":"cxtsiy7","created_at_utc_A":1449728567,"created_at_utc_B":1449724837,"score_A":11,"score_B":5,"human_ref_A":"Lower heat. A carbonara sauce is essentially a custard, which is a gently cooked egg yolk and other liquid that's mixed to prevent curds from forming.  If your egg is scrambled, it's too hot. Usually I fully remove the pan from the hot burner, add the egg (and other goodness) and stir quickly. The residual heat is plenty to finish cooking the egg.","human_ref_B":"Piggybacking onto OPs question, does anyone have advice on how to make sure the dish maintains its heat through a normal dinner seating?  I have a lot of difficulty with the balance of not scrambling the eggs yet keeping the pasta hot for more than a couple minutes after first bite.","labels":1,"seconds_difference":3730.0,"score_ratio":2.2}
{"post_id":"3w4wp3","domain":"askculinary_test","upvote_ratio":0.93,"history":"How do I stop my spaghetti carbonara from turning into spaghetti with scrambled eggs and bacon? I've tried several recipes now and the egg always gets scrambled. I can't seem to get that nice creamy sauce :\/","c_root_id_A":"cxtu7t4","c_root_id_B":"cxtn5z5","created_at_utc_A":1449728567,"created_at_utc_B":1449715236,"score_A":11,"score_B":4,"human_ref_A":"Lower heat. A carbonara sauce is essentially a custard, which is a gently cooked egg yolk and other liquid that's mixed to prevent curds from forming.  If your egg is scrambled, it's too hot. Usually I fully remove the pan from the hot burner, add the egg (and other goodness) and stir quickly. The residual heat is plenty to finish cooking the egg.","human_ref_B":"I go one step beyond moving away from heat and move my pasta into a cold bowl. Works very well for me, just don't move the pasta into a bowl and wait too long. There's a very small window for perfection. Have the sauce mixture ready to go right after you move the pasta out of the pan and into the bowl.  I learned by watching the video on this page.","labels":1,"seconds_difference":13331.0,"score_ratio":2.75}
{"post_id":"3w4wp3","domain":"askculinary_test","upvote_ratio":0.93,"history":"How do I stop my spaghetti carbonara from turning into spaghetti with scrambled eggs and bacon? I've tried several recipes now and the egg always gets scrambled. I can't seem to get that nice creamy sauce :\/","c_root_id_A":"cxtn5z5","c_root_id_B":"cxtsiy7","created_at_utc_A":1449715236,"created_at_utc_B":1449724837,"score_A":4,"score_B":5,"human_ref_A":"I go one step beyond moving away from heat and move my pasta into a cold bowl. Works very well for me, just don't move the pasta into a bowl and wait too long. There's a very small window for perfection. Have the sauce mixture ready to go right after you move the pasta out of the pan and into the bowl.  I learned by watching the video on this page.","human_ref_B":"Piggybacking onto OPs question, does anyone have advice on how to make sure the dish maintains its heat through a normal dinner seating?  I have a lot of difficulty with the balance of not scrambling the eggs yet keeping the pasta hot for more than a couple minutes after first bite.","labels":0,"seconds_difference":9601.0,"score_ratio":1.25}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf2qevf","c_root_id_B":"gf47na3","created_at_utc_A":1607450559,"created_at_utc_B":1607474770,"score_A":15,"score_B":19,"human_ref_A":"I haven't been able to spend Christmas with my family in many years, because we live in different countries but I still like to honour our Christmas food traditions.   We don't eat a traditional Christmas dinner. Instead, after opening our stockings in the morning, we have a huge brunch: brioche, fruit salad, vegan kedgeree, beans, mushrooms, toast, scrambled tofu, yogurt, granola, crepes, all homemade and served family style.   No one is hungry at lunch time, but we'll have finger food out to snack on in the afternoon. In the evening, visitors come and we have an informal meal - usually a selection of good nut cheeses, pat\u00e9, fruit, vegan charcuterie, bread, crackers, nuts and olives.  It's much less stressful and there's no pressure on one person to produce an incredible meal.","human_ref_B":"We always had cinnamon rolls on Christmas morning. We\u2019d wake up, open a couple of presents, then have a cinnamon roll break before commencing! And it was always canned Pillsbury cinnamon rolls. I made them from scratch one year and my family was NOT amused! \ud83d\ude02","labels":0,"seconds_difference":24211.0,"score_ratio":1.2666666667}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf2p4j4","c_root_id_B":"gf47na3","created_at_utc_A":1607449971,"created_at_utc_B":1607474770,"score_A":11,"score_B":19,"human_ref_A":"Always black-eyed peas for New Year's Day.  Always leave cookies for Santa.","human_ref_B":"We always had cinnamon rolls on Christmas morning. We\u2019d wake up, open a couple of presents, then have a cinnamon roll break before commencing! And it was always canned Pillsbury cinnamon rolls. I made them from scratch one year and my family was NOT amused! \ud83d\ude02","labels":0,"seconds_difference":24799.0,"score_ratio":1.7272727273}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf47na3","c_root_id_B":"gf3i96i","created_at_utc_A":1607474770,"created_at_utc_B":1607463401,"score_A":19,"score_B":9,"human_ref_A":"We always had cinnamon rolls on Christmas morning. We\u2019d wake up, open a couple of presents, then have a cinnamon roll break before commencing! And it was always canned Pillsbury cinnamon rolls. I made them from scratch one year and my family was NOT amused! \ud83d\ude02","human_ref_B":"Sausage meat stuffing. Folks, tell me how do you do yours?","labels":1,"seconds_difference":11369.0,"score_ratio":2.1111111111}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf3ghdh","c_root_id_B":"gf47na3","created_at_utc_A":1607462575,"created_at_utc_B":1607474770,"score_A":9,"score_B":19,"human_ref_A":"Not super strict in my family but I\u2019ve always heard eating soba (buckwheat) noodles on New Years is a  way to ensure a good year. Something about the length of the noodles and good fortune. At the restaurant I work at we used to serve ozouni and Mochi zenzai - a seafood soup and a red bean \u201csoup\u201d with mochi in it. Two VERY popular New Years\/holiday foods. Probably won\u2019t this year because of restrictions. :(","human_ref_B":"We always had cinnamon rolls on Christmas morning. We\u2019d wake up, open a couple of presents, then have a cinnamon roll break before commencing! And it was always canned Pillsbury cinnamon rolls. I made them from scratch one year and my family was NOT amused! \ud83d\ude02","labels":0,"seconds_difference":12195.0,"score_ratio":2.1111111111}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf47na3","c_root_id_B":"gf3nzif","created_at_utc_A":1607474770,"created_at_utc_B":1607466120,"score_A":19,"score_B":8,"human_ref_A":"We always had cinnamon rolls on Christmas morning. We\u2019d wake up, open a couple of presents, then have a cinnamon roll break before commencing! And it was always canned Pillsbury cinnamon rolls. I made them from scratch one year and my family was NOT amused! \ud83d\ude02","human_ref_B":"We do a smoked turkey\/brisket\/ham (on packed years, yes, all 3, this year just a turkey), apple, blueberry, cherry, mincemeat, and pumpkin pies (some mixture of a few, depending on how many people, record was 27 pies), the usual green bean casserole and sweet potato casserole, some mashed potatoes. .  Or a buffet of enchiladas, spanish rice, flautas, fajitas, beans, and. . .well still pies. We cook so we have christmas dinner for a week. We do the same for Thanksgiving too, and the super bowl.","labels":1,"seconds_difference":8650.0,"score_ratio":2.375}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf2p4j4","c_root_id_B":"gf2qevf","created_at_utc_A":1607449971,"created_at_utc_B":1607450559,"score_A":11,"score_B":15,"human_ref_A":"Always black-eyed peas for New Year's Day.  Always leave cookies for Santa.","human_ref_B":"I haven't been able to spend Christmas with my family in many years, because we live in different countries but I still like to honour our Christmas food traditions.   We don't eat a traditional Christmas dinner. Instead, after opening our stockings in the morning, we have a huge brunch: brioche, fruit salad, vegan kedgeree, beans, mushrooms, toast, scrambled tofu, yogurt, granola, crepes, all homemade and served family style.   No one is hungry at lunch time, but we'll have finger food out to snack on in the afternoon. In the evening, visitors come and we have an informal meal - usually a selection of good nut cheeses, pat\u00e9, fruit, vegan charcuterie, bread, crackers, nuts and olives.  It's much less stressful and there's no pressure on one person to produce an incredible meal.","labels":0,"seconds_difference":588.0,"score_ratio":1.3636363636}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4r4o9","c_root_id_B":"gf2p4j4","created_at_utc_A":1607484722,"created_at_utc_B":1607449971,"score_A":13,"score_B":11,"human_ref_A":"Christmas Eve is asian food, usually Japanese. Tempura, sukiyaki, or shabu shabu. Recently we've added take out sushi, and have had homemade Ramen, and lots of dumplings. I've also added pork belly buns and tteokbokki on occasion as well.  Christmas morning. Bagels and lox, scrapple, and mimosas are required. Christmas dinner is english roast dinner. Standing rib roast, yorkshire pudding, etc. Dessert is steamed treacle pudding with Birds powder. It's not Christmas without those meals.","human_ref_B":"Always black-eyed peas for New Year's Day.  Always leave cookies for Santa.","labels":1,"seconds_difference":34751.0,"score_ratio":1.1818181818}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4r4o9","c_root_id_B":"gf3i96i","created_at_utc_A":1607484722,"created_at_utc_B":1607463401,"score_A":13,"score_B":9,"human_ref_A":"Christmas Eve is asian food, usually Japanese. Tempura, sukiyaki, or shabu shabu. Recently we've added take out sushi, and have had homemade Ramen, and lots of dumplings. I've also added pork belly buns and tteokbokki on occasion as well.  Christmas morning. Bagels and lox, scrapple, and mimosas are required. Christmas dinner is english roast dinner. Standing rib roast, yorkshire pudding, etc. Dessert is steamed treacle pudding with Birds powder. It's not Christmas without those meals.","human_ref_B":"Sausage meat stuffing. Folks, tell me how do you do yours?","labels":1,"seconds_difference":21321.0,"score_ratio":1.4444444444}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4r4o9","c_root_id_B":"gf3ghdh","created_at_utc_A":1607484722,"created_at_utc_B":1607462575,"score_A":13,"score_B":9,"human_ref_A":"Christmas Eve is asian food, usually Japanese. Tempura, sukiyaki, or shabu shabu. Recently we've added take out sushi, and have had homemade Ramen, and lots of dumplings. I've also added pork belly buns and tteokbokki on occasion as well.  Christmas morning. Bagels and lox, scrapple, and mimosas are required. Christmas dinner is english roast dinner. Standing rib roast, yorkshire pudding, etc. Dessert is steamed treacle pudding with Birds powder. It's not Christmas without those meals.","human_ref_B":"Not super strict in my family but I\u2019ve always heard eating soba (buckwheat) noodles on New Years is a  way to ensure a good year. Something about the length of the noodles and good fortune. At the restaurant I work at we used to serve ozouni and Mochi zenzai - a seafood soup and a red bean \u201csoup\u201d with mochi in it. Two VERY popular New Years\/holiday foods. Probably won\u2019t this year because of restrictions. :(","labels":1,"seconds_difference":22147.0,"score_ratio":1.4444444444}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf3nzif","c_root_id_B":"gf4r4o9","created_at_utc_A":1607466120,"created_at_utc_B":1607484722,"score_A":8,"score_B":13,"human_ref_A":"We do a smoked turkey\/brisket\/ham (on packed years, yes, all 3, this year just a turkey), apple, blueberry, cherry, mincemeat, and pumpkin pies (some mixture of a few, depending on how many people, record was 27 pies), the usual green bean casserole and sweet potato casserole, some mashed potatoes. .  Or a buffet of enchiladas, spanish rice, flautas, fajitas, beans, and. . .well still pies. We cook so we have christmas dinner for a week. We do the same for Thanksgiving too, and the super bowl.","human_ref_B":"Christmas Eve is asian food, usually Japanese. Tempura, sukiyaki, or shabu shabu. Recently we've added take out sushi, and have had homemade Ramen, and lots of dumplings. I've also added pork belly buns and tteokbokki on occasion as well.  Christmas morning. Bagels and lox, scrapple, and mimosas are required. Christmas dinner is english roast dinner. Standing rib roast, yorkshire pudding, etc. Dessert is steamed treacle pudding with Birds powder. It's not Christmas without those meals.","labels":0,"seconds_difference":18602.0,"score_ratio":1.625}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4r4o9","c_root_id_B":"gf49yei","created_at_utc_A":1607484722,"created_at_utc_B":1607475884,"score_A":13,"score_B":8,"human_ref_A":"Christmas Eve is asian food, usually Japanese. Tempura, sukiyaki, or shabu shabu. Recently we've added take out sushi, and have had homemade Ramen, and lots of dumplings. I've also added pork belly buns and tteokbokki on occasion as well.  Christmas morning. Bagels and lox, scrapple, and mimosas are required. Christmas dinner is english roast dinner. Standing rib roast, yorkshire pudding, etc. Dessert is steamed treacle pudding with Birds powder. It's not Christmas without those meals.","human_ref_B":"Never done any kind of \"traditional\" Christmas dinner. We always had a big breakfast when I was growing up. Bacon, sausage, ham, potatoes, eggs, pancakes or waffles. My dad still does this but we don't usually go over until later in the day now.","labels":1,"seconds_difference":8838.0,"score_ratio":1.625}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4r4o9","c_root_id_B":"gf4bku8","created_at_utc_A":1607484722,"created_at_utc_B":1607476709,"score_A":13,"score_B":7,"human_ref_A":"Christmas Eve is asian food, usually Japanese. Tempura, sukiyaki, or shabu shabu. Recently we've added take out sushi, and have had homemade Ramen, and lots of dumplings. I've also added pork belly buns and tteokbokki on occasion as well.  Christmas morning. Bagels and lox, scrapple, and mimosas are required. Christmas dinner is english roast dinner. Standing rib roast, yorkshire pudding, etc. Dessert is steamed treacle pudding with Birds powder. It's not Christmas without those meals.","human_ref_B":"My stepmom always made ham, cream cheese and pickle rolls.","labels":1,"seconds_difference":8013.0,"score_ratio":1.8571428571}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4dsp1","c_root_id_B":"gf4r4o9","created_at_utc_A":1607477817,"created_at_utc_B":1607484722,"score_A":6,"score_B":13,"human_ref_A":"My family always has banana pudding for dessert.","human_ref_B":"Christmas Eve is asian food, usually Japanese. Tempura, sukiyaki, or shabu shabu. Recently we've added take out sushi, and have had homemade Ramen, and lots of dumplings. I've also added pork belly buns and tteokbokki on occasion as well.  Christmas morning. Bagels and lox, scrapple, and mimosas are required. Christmas dinner is english roast dinner. Standing rib roast, yorkshire pudding, etc. Dessert is steamed treacle pudding with Birds powder. It's not Christmas without those meals.","labels":0,"seconds_difference":6905.0,"score_ratio":2.1666666667}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4nfv0","c_root_id_B":"gf4r4o9","created_at_utc_A":1607482718,"created_at_utc_B":1607484722,"score_A":5,"score_B":13,"human_ref_A":"As a snack during the afternoon of Christmas, my mom always makes p\u00e2t\u00e9 crackers. She mixes p\u00e2t\u00e9 with cream cheese, pepper and salt to taste in a blender until smooth. Then spreads the mixture on crackers and tops it with chives or parsley. So simple but so good.","human_ref_B":"Christmas Eve is asian food, usually Japanese. Tempura, sukiyaki, or shabu shabu. Recently we've added take out sushi, and have had homemade Ramen, and lots of dumplings. I've also added pork belly buns and tteokbokki on occasion as well.  Christmas morning. Bagels and lox, scrapple, and mimosas are required. Christmas dinner is english roast dinner. Standing rib roast, yorkshire pudding, etc. Dessert is steamed treacle pudding with Birds powder. It's not Christmas without those meals.","labels":0,"seconds_difference":2004.0,"score_ratio":2.6}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4r4o9","c_root_id_B":"gf4qac9","created_at_utc_A":1607484722,"created_at_utc_B":1607484241,"score_A":13,"score_B":5,"human_ref_A":"Christmas Eve is asian food, usually Japanese. Tempura, sukiyaki, or shabu shabu. Recently we've added take out sushi, and have had homemade Ramen, and lots of dumplings. I've also added pork belly buns and tteokbokki on occasion as well.  Christmas morning. Bagels and lox, scrapple, and mimosas are required. Christmas dinner is english roast dinner. Standing rib roast, yorkshire pudding, etc. Dessert is steamed treacle pudding with Birds powder. It's not Christmas without those meals.","human_ref_B":"We grew up with chili and rice on Christmas Eve, with a big thanksgiving like lunch the next day to include ham.   The chili tradition was from my aunts husbands family- and that\u2019s what we did for 35 years.   Now that we live in a different state- we are going to start our own tradition.   I love to cook- but what\u2019s important to me is time to actually enjoy the holidays.   So this year, we are doing working through new ideas for dinner and lunch the next day.   We have our first daughter and want to make our own tradition.   No doubt, empanadas will make our list!","labels":1,"seconds_difference":481.0,"score_ratio":2.6}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf5f2xa","c_root_id_B":"gf2p4j4","created_at_utc_A":1607502356,"created_at_utc_B":1607449971,"score_A":12,"score_B":11,"human_ref_A":"Tamales. I'm going to really miss that this year.","human_ref_B":"Always black-eyed peas for New Year's Day.  Always leave cookies for Santa.","labels":1,"seconds_difference":52385.0,"score_ratio":1.0909090909}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfbh7ou","c_root_id_B":"gf2p4j4","created_at_utc_A":1607631584,"created_at_utc_B":1607449971,"score_A":13,"score_B":11,"human_ref_A":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","human_ref_B":"Always black-eyed peas for New Year's Day.  Always leave cookies for Santa.","labels":1,"seconds_difference":181613.0,"score_ratio":1.1818181818}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf5f2xa","c_root_id_B":"gfbh7ou","created_at_utc_A":1607502356,"created_at_utc_B":1607631584,"score_A":12,"score_B":13,"human_ref_A":"Tamales. I'm going to really miss that this year.","human_ref_B":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","labels":0,"seconds_difference":129228.0,"score_ratio":1.0833333333}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf5f2xa","c_root_id_B":"gf3i96i","created_at_utc_A":1607502356,"created_at_utc_B":1607463401,"score_A":12,"score_B":9,"human_ref_A":"Tamales. I'm going to really miss that this year.","human_ref_B":"Sausage meat stuffing. Folks, tell me how do you do yours?","labels":1,"seconds_difference":38955.0,"score_ratio":1.3333333333}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf3ghdh","c_root_id_B":"gf5f2xa","created_at_utc_A":1607462575,"created_at_utc_B":1607502356,"score_A":9,"score_B":12,"human_ref_A":"Not super strict in my family but I\u2019ve always heard eating soba (buckwheat) noodles on New Years is a  way to ensure a good year. Something about the length of the noodles and good fortune. At the restaurant I work at we used to serve ozouni and Mochi zenzai - a seafood soup and a red bean \u201csoup\u201d with mochi in it. Two VERY popular New Years\/holiday foods. Probably won\u2019t this year because of restrictions. :(","human_ref_B":"Tamales. I'm going to really miss that this year.","labels":0,"seconds_difference":39781.0,"score_ratio":1.3333333333}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf3nzif","c_root_id_B":"gf5f2xa","created_at_utc_A":1607466120,"created_at_utc_B":1607502356,"score_A":8,"score_B":12,"human_ref_A":"We do a smoked turkey\/brisket\/ham (on packed years, yes, all 3, this year just a turkey), apple, blueberry, cherry, mincemeat, and pumpkin pies (some mixture of a few, depending on how many people, record was 27 pies), the usual green bean casserole and sweet potato casserole, some mashed potatoes. .  Or a buffet of enchiladas, spanish rice, flautas, fajitas, beans, and. . .well still pies. We cook so we have christmas dinner for a week. We do the same for Thanksgiving too, and the super bowl.","human_ref_B":"Tamales. I'm going to really miss that this year.","labels":0,"seconds_difference":36236.0,"score_ratio":1.5}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf5f2xa","c_root_id_B":"gf49yei","created_at_utc_A":1607502356,"created_at_utc_B":1607475884,"score_A":12,"score_B":8,"human_ref_A":"Tamales. I'm going to really miss that this year.","human_ref_B":"Never done any kind of \"traditional\" Christmas dinner. We always had a big breakfast when I was growing up. Bacon, sausage, ham, potatoes, eggs, pancakes or waffles. My dad still does this but we don't usually go over until later in the day now.","labels":1,"seconds_difference":26472.0,"score_ratio":1.5}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf5f2xa","c_root_id_B":"gf4bku8","created_at_utc_A":1607502356,"created_at_utc_B":1607476709,"score_A":12,"score_B":7,"human_ref_A":"Tamales. I'm going to really miss that this year.","human_ref_B":"My stepmom always made ham, cream cheese and pickle rolls.","labels":1,"seconds_difference":25647.0,"score_ratio":1.7142857143}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf5f2xa","c_root_id_B":"gf4rhs6","created_at_utc_A":1607502356,"created_at_utc_B":1607484930,"score_A":12,"score_B":8,"human_ref_A":"Tamales. I'm going to really miss that this year.","human_ref_B":"Southern Maryland tradition is stuffed ham; boned, corned ham, slit and stuffed with a cabbage, kale, and red pepper mix. Then boiled and usually served cold with white bread.  It's a pain in the butt to make, so usually we just buy it from a vendor. And even as small as MD is, it's usually not know outside of Charles and St Mary's counties.  A lot of people don't like it because it's different.  But if it's not part of my Christmas spread, I feel like I'm missing a bit of my childhood. (also makes amazing ham salad leftovers)","labels":1,"seconds_difference":17426.0,"score_ratio":1.5}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4dsp1","c_root_id_B":"gf5f2xa","created_at_utc_A":1607477817,"created_at_utc_B":1607502356,"score_A":6,"score_B":12,"human_ref_A":"My family always has banana pudding for dessert.","human_ref_B":"Tamales. I'm going to really miss that this year.","labels":0,"seconds_difference":24539.0,"score_ratio":2.0}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf5f2xa","c_root_id_B":"gf4nfv0","created_at_utc_A":1607502356,"created_at_utc_B":1607482718,"score_A":12,"score_B":5,"human_ref_A":"Tamales. I'm going to really miss that this year.","human_ref_B":"As a snack during the afternoon of Christmas, my mom always makes p\u00e2t\u00e9 crackers. She mixes p\u00e2t\u00e9 with cream cheese, pepper and salt to taste in a blender until smooth. Then spreads the mixture on crackers and tops it with chives or parsley. So simple but so good.","labels":1,"seconds_difference":19638.0,"score_ratio":2.4}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf5f2xa","c_root_id_B":"gf4qac9","created_at_utc_A":1607502356,"created_at_utc_B":1607484241,"score_A":12,"score_B":5,"human_ref_A":"Tamales. I'm going to really miss that this year.","human_ref_B":"We grew up with chili and rice on Christmas Eve, with a big thanksgiving like lunch the next day to include ham.   The chili tradition was from my aunts husbands family- and that\u2019s what we did for 35 years.   Now that we live in a different state- we are going to start our own tradition.   I love to cook- but what\u2019s important to me is time to actually enjoy the holidays.   So this year, we are doing working through new ideas for dinner and lunch the next day.   We have our first daughter and want to make our own tradition.   No doubt, empanadas will make our list!","labels":1,"seconds_difference":18115.0,"score_ratio":2.4}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfbh7ou","c_root_id_B":"gf5jt2v","created_at_utc_A":1607631584,"created_at_utc_B":1607507260,"score_A":13,"score_B":10,"human_ref_A":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","human_ref_B":"Up until the years ago my family just did a Thanksgiving repeat. Typically a turkey breast and a ham. I requested that we do beef, like maybe a steak. I was burnt out on turkey and I've been trying to lower pork intake. Ham makes my stomach very upset, every time I eat it. But I love ham. I had quit eating it, except for Thanksgiving Christmas and Easter and maybe a quick hand sandwich in the summer.   My mother thought beef was a great idea. She made prime rib for all of us. It was her first time doing it and it was wonderful. The next year she did ribeye steaks. I have to say she makes the best steak in the world.... ever. I get emotional over the steaks she makes. Lol  Last year we had steaks for Christmas too. I believe it's become a family tradition now. It doesn't matter what we eat. I would be very happy with chicken noodle soup for Christmas...as long as we are happy and healthy.   My stepfather passed away a month ago. This has hit the family hard. I know we will try to hang onto some family traditions.   One thing that we will not pass on is a dessert salad called Green Goop. It sounds terrible, it looks terrible, even the recipe sounds yucky, but it is so delicious. If you send me a private message I can share the recipe with you. Lol","labels":1,"seconds_difference":124324.0,"score_ratio":1.3}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfbh7ou","c_root_id_B":"gfap4nh","created_at_utc_A":1607631584,"created_at_utc_B":1607618313,"score_A":13,"score_B":9,"human_ref_A":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","human_ref_B":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","labels":1,"seconds_difference":13271.0,"score_ratio":1.4444444444}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfbh7ou","c_root_id_B":"gf3i96i","created_at_utc_A":1607631584,"created_at_utc_B":1607463401,"score_A":13,"score_B":9,"human_ref_A":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","human_ref_B":"Sausage meat stuffing. Folks, tell me how do you do yours?","labels":1,"seconds_difference":168183.0,"score_ratio":1.4444444444}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf3ghdh","c_root_id_B":"gfbh7ou","created_at_utc_A":1607462575,"created_at_utc_B":1607631584,"score_A":9,"score_B":13,"human_ref_A":"Not super strict in my family but I\u2019ve always heard eating soba (buckwheat) noodles on New Years is a  way to ensure a good year. Something about the length of the noodles and good fortune. At the restaurant I work at we used to serve ozouni and Mochi zenzai - a seafood soup and a red bean \u201csoup\u201d with mochi in it. Two VERY popular New Years\/holiday foods. Probably won\u2019t this year because of restrictions. :(","human_ref_B":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","labels":0,"seconds_difference":169009.0,"score_ratio":1.4444444444}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf3nzif","c_root_id_B":"gfbh7ou","created_at_utc_A":1607466120,"created_at_utc_B":1607631584,"score_A":8,"score_B":13,"human_ref_A":"We do a smoked turkey\/brisket\/ham (on packed years, yes, all 3, this year just a turkey), apple, blueberry, cherry, mincemeat, and pumpkin pies (some mixture of a few, depending on how many people, record was 27 pies), the usual green bean casserole and sweet potato casserole, some mashed potatoes. .  Or a buffet of enchiladas, spanish rice, flautas, fajitas, beans, and. . .well still pies. We cook so we have christmas dinner for a week. We do the same for Thanksgiving too, and the super bowl.","human_ref_B":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","labels":0,"seconds_difference":165464.0,"score_ratio":1.625}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf49yei","c_root_id_B":"gfbh7ou","created_at_utc_A":1607475884,"created_at_utc_B":1607631584,"score_A":8,"score_B":13,"human_ref_A":"Never done any kind of \"traditional\" Christmas dinner. We always had a big breakfast when I was growing up. Bacon, sausage, ham, potatoes, eggs, pancakes or waffles. My dad still does this but we don't usually go over until later in the day now.","human_ref_B":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","labels":0,"seconds_difference":155700.0,"score_ratio":1.625}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4bku8","c_root_id_B":"gfbh7ou","created_at_utc_A":1607476709,"created_at_utc_B":1607631584,"score_A":7,"score_B":13,"human_ref_A":"My stepmom always made ham, cream cheese and pickle rolls.","human_ref_B":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","labels":0,"seconds_difference":154875.0,"score_ratio":1.8571428571}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfbh7ou","c_root_id_B":"gf4rhs6","created_at_utc_A":1607631584,"created_at_utc_B":1607484930,"score_A":13,"score_B":8,"human_ref_A":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","human_ref_B":"Southern Maryland tradition is stuffed ham; boned, corned ham, slit and stuffed with a cabbage, kale, and red pepper mix. Then boiled and usually served cold with white bread.  It's a pain in the butt to make, so usually we just buy it from a vendor. And even as small as MD is, it's usually not know outside of Charles and St Mary's counties.  A lot of people don't like it because it's different.  But if it's not part of my Christmas spread, I feel like I'm missing a bit of my childhood. (also makes amazing ham salad leftovers)","labels":1,"seconds_difference":146654.0,"score_ratio":1.625}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfbh7ou","c_root_id_B":"gfak5az","created_at_utc_A":1607631584,"created_at_utc_B":1607616520,"score_A":13,"score_B":6,"human_ref_A":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","human_ref_B":"We celebrate Chanukah and this year we won\u2019t be partying like we usually do but we will still have all the food!! Chanukah dinner is usually just a bunch of snacks; veggies, latkes, my grandma makes tortilla roll ups (tortillas, cream cheese, green chilis, and black olives) and we always have sufganiyot (jelly donuts) but this year I will be attempting it from scratch!","labels":1,"seconds_difference":15064.0,"score_ratio":2.1666666667}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4dsp1","c_root_id_B":"gfbh7ou","created_at_utc_A":1607477817,"created_at_utc_B":1607631584,"score_A":6,"score_B":13,"human_ref_A":"My family always has banana pudding for dessert.","human_ref_B":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","labels":0,"seconds_difference":153767.0,"score_ratio":2.1666666667}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4nfv0","c_root_id_B":"gfbh7ou","created_at_utc_A":1607482718,"created_at_utc_B":1607631584,"score_A":5,"score_B":13,"human_ref_A":"As a snack during the afternoon of Christmas, my mom always makes p\u00e2t\u00e9 crackers. She mixes p\u00e2t\u00e9 with cream cheese, pepper and salt to taste in a blender until smooth. Then spreads the mixture on crackers and tops it with chives or parsley. So simple but so good.","human_ref_B":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","labels":0,"seconds_difference":148866.0,"score_ratio":2.6}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4qac9","c_root_id_B":"gfbh7ou","created_at_utc_A":1607484241,"created_at_utc_B":1607631584,"score_A":5,"score_B":13,"human_ref_A":"We grew up with chili and rice on Christmas Eve, with a big thanksgiving like lunch the next day to include ham.   The chili tradition was from my aunts husbands family- and that\u2019s what we did for 35 years.   Now that we live in a different state- we are going to start our own tradition.   I love to cook- but what\u2019s important to me is time to actually enjoy the holidays.   So this year, we are doing working through new ideas for dinner and lunch the next day.   We have our first daughter and want to make our own tradition.   No doubt, empanadas will make our list!","human_ref_B":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","labels":0,"seconds_difference":147343.0,"score_ratio":2.6}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf7wx3w","c_root_id_B":"gfbh7ou","created_at_utc_A":1607554991,"created_at_utc_B":1607631584,"score_A":7,"score_B":13,"human_ref_A":"We make latkes, apple sauce, carrot tzimis, sweet an sour brisket, and braised red cabbage. Pretty standard fair for a jewish American Chanukah.   Christmas we usually order Chinese. Dumplings, beef an broccoli, egg rolls, and mapo tofu are our favorites.","human_ref_B":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","labels":0,"seconds_difference":76593.0,"score_ratio":1.8571428571}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf6vj7e","c_root_id_B":"gfbh7ou","created_at_utc_A":1607537249,"created_at_utc_B":1607631584,"score_A":5,"score_B":13,"human_ref_A":"my husband is 3rd gen Italian American, but since his grandmother doesn\u2019t cook he\u2019s never really done the big christmas feast. so, I make lasagna every year on Christmas eve. my family always does a big Southern breakfast on Christmas morning. biscuits, eggs, bacon and sausage, and at least two different types of gravy. my foster mom always made red beans and rice for christmas dinner, but considering i hate that, my husband and i usually just forage, considering we travel to our families during the day. we\u2019ll still be traveling this year, but doing more of a drive-by present exchange before coming home. we\u2019ll probably just have lasagna leftovers for christmas dinner!","human_ref_B":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","labels":0,"seconds_difference":94335.0,"score_ratio":2.6}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf8b3a1","c_root_id_B":"gfbh7ou","created_at_utc_A":1607562645,"created_at_utc_B":1607631584,"score_A":4,"score_B":13,"human_ref_A":"This will be our first Christmas with under 20 people in about ten years. Won't be doing the usual Turkey, just something small and special for my parent's and I. On a normal Christmas, its usually:  Turkey, mashed potatoes, ham, brussels sprouts, yams, random veg the kids eat, random salads; while wearing paper crowns and doing crackers. In laws are Norwegian, so each \"course\" gets a shot of Aquavit in between.  Desert is always a giant rice pudding, and a small plum pudding with rum sauce.  We will still be having the plum pudding this year. Have had it with Christmas every year for as long as I can remember - started with my Great Grandmother.  ​  Note: we don't do as much for Thanksgiving up here in the great white north, so Christmas really becomes our one mega feast celebration of the year.","human_ref_B":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","labels":0,"seconds_difference":68939.0,"score_ratio":3.25}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfbh7ou","c_root_id_B":"gf7xi15","created_at_utc_A":1607631584,"created_at_utc_B":1607555294,"score_A":13,"score_B":3,"human_ref_A":"I'm Croatian, which means in the days leading up to Christmas we're just making shitloads of \"cookies\". Most of them are not regular round buttery baked cookies but these amazing patisserie like concoctions. Most of them involve ground walnuts in one way or another which means that my poor mother has spent half of her December for the last 30 years shelling then passing walnuts through a salad shooter. One of the most popular selections is the Cremeschnitte. Others unfortunately don't have a wikipedia page but this picture gives an idea of what a regular spread looks like. Except ours is way bigger. Mom doesn't fuck around.     The traditional Christmas meat in Croatia is turkey. We did turkey until we moved to the US at which point everybody got all turkeyed out but the time thanksgiving was over so now we do goose. The most important (because tastiest) part of the whole thing is called Mlinci . It's pasta sheets rolled out very thin and cooked on a griddle or dry pan until they look like tortillas. They are then broken into bite sized pieces and boiled. In the last 20 minutes or so you lift the goose, reserve most of the rendered fat, toss the mlinci in the drippings then lay the bird back on. I'm not joking when I say they're better than the meat itself.","human_ref_B":"Take and bake basque sourdough rolls. Normally we eat the basque everyday french bread and sliced, but because you have to order we get this for special occasions. Cook and split in half dipped in whatever drippings of meat. Tamales too.","labels":1,"seconds_difference":76290.0,"score_ratio":4.3333333333}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf3i96i","c_root_id_B":"gf5jt2v","created_at_utc_A":1607463401,"created_at_utc_B":1607507260,"score_A":9,"score_B":10,"human_ref_A":"Sausage meat stuffing. Folks, tell me how do you do yours?","human_ref_B":"Up until the years ago my family just did a Thanksgiving repeat. Typically a turkey breast and a ham. I requested that we do beef, like maybe a steak. I was burnt out on turkey and I've been trying to lower pork intake. Ham makes my stomach very upset, every time I eat it. But I love ham. I had quit eating it, except for Thanksgiving Christmas and Easter and maybe a quick hand sandwich in the summer.   My mother thought beef was a great idea. She made prime rib for all of us. It was her first time doing it and it was wonderful. The next year she did ribeye steaks. I have to say she makes the best steak in the world.... ever. I get emotional over the steaks she makes. Lol  Last year we had steaks for Christmas too. I believe it's become a family tradition now. It doesn't matter what we eat. I would be very happy with chicken noodle soup for Christmas...as long as we are happy and healthy.   My stepfather passed away a month ago. This has hit the family hard. I know we will try to hang onto some family traditions.   One thing that we will not pass on is a dessert salad called Green Goop. It sounds terrible, it looks terrible, even the recipe sounds yucky, but it is so delicious. If you send me a private message I can share the recipe with you. Lol","labels":0,"seconds_difference":43859.0,"score_ratio":1.1111111111}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf3ghdh","c_root_id_B":"gf5jt2v","created_at_utc_A":1607462575,"created_at_utc_B":1607507260,"score_A":9,"score_B":10,"human_ref_A":"Not super strict in my family but I\u2019ve always heard eating soba (buckwheat) noodles on New Years is a  way to ensure a good year. Something about the length of the noodles and good fortune. At the restaurant I work at we used to serve ozouni and Mochi zenzai - a seafood soup and a red bean \u201csoup\u201d with mochi in it. Two VERY popular New Years\/holiday foods. Probably won\u2019t this year because of restrictions. :(","human_ref_B":"Up until the years ago my family just did a Thanksgiving repeat. Typically a turkey breast and a ham. I requested that we do beef, like maybe a steak. I was burnt out on turkey and I've been trying to lower pork intake. Ham makes my stomach very upset, every time I eat it. But I love ham. I had quit eating it, except for Thanksgiving Christmas and Easter and maybe a quick hand sandwich in the summer.   My mother thought beef was a great idea. She made prime rib for all of us. It was her first time doing it and it was wonderful. The next year she did ribeye steaks. I have to say she makes the best steak in the world.... ever. I get emotional over the steaks she makes. Lol  Last year we had steaks for Christmas too. I believe it's become a family tradition now. It doesn't matter what we eat. I would be very happy with chicken noodle soup for Christmas...as long as we are happy and healthy.   My stepfather passed away a month ago. This has hit the family hard. I know we will try to hang onto some family traditions.   One thing that we will not pass on is a dessert salad called Green Goop. It sounds terrible, it looks terrible, even the recipe sounds yucky, but it is so delicious. If you send me a private message I can share the recipe with you. Lol","labels":0,"seconds_difference":44685.0,"score_ratio":1.1111111111}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf5jt2v","c_root_id_B":"gf3nzif","created_at_utc_A":1607507260,"created_at_utc_B":1607466120,"score_A":10,"score_B":8,"human_ref_A":"Up until the years ago my family just did a Thanksgiving repeat. Typically a turkey breast and a ham. I requested that we do beef, like maybe a steak. I was burnt out on turkey and I've been trying to lower pork intake. Ham makes my stomach very upset, every time I eat it. But I love ham. I had quit eating it, except for Thanksgiving Christmas and Easter and maybe a quick hand sandwich in the summer.   My mother thought beef was a great idea. She made prime rib for all of us. It was her first time doing it and it was wonderful. The next year she did ribeye steaks. I have to say she makes the best steak in the world.... ever. I get emotional over the steaks she makes. Lol  Last year we had steaks for Christmas too. I believe it's become a family tradition now. It doesn't matter what we eat. I would be very happy with chicken noodle soup for Christmas...as long as we are happy and healthy.   My stepfather passed away a month ago. This has hit the family hard. I know we will try to hang onto some family traditions.   One thing that we will not pass on is a dessert salad called Green Goop. It sounds terrible, it looks terrible, even the recipe sounds yucky, but it is so delicious. If you send me a private message I can share the recipe with you. Lol","human_ref_B":"We do a smoked turkey\/brisket\/ham (on packed years, yes, all 3, this year just a turkey), apple, blueberry, cherry, mincemeat, and pumpkin pies (some mixture of a few, depending on how many people, record was 27 pies), the usual green bean casserole and sweet potato casserole, some mashed potatoes. .  Or a buffet of enchiladas, spanish rice, flautas, fajitas, beans, and. . .well still pies. We cook so we have christmas dinner for a week. We do the same for Thanksgiving too, and the super bowl.","labels":1,"seconds_difference":41140.0,"score_ratio":1.25}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf49yei","c_root_id_B":"gf5jt2v","created_at_utc_A":1607475884,"created_at_utc_B":1607507260,"score_A":8,"score_B":10,"human_ref_A":"Never done any kind of \"traditional\" Christmas dinner. We always had a big breakfast when I was growing up. Bacon, sausage, ham, potatoes, eggs, pancakes or waffles. My dad still does this but we don't usually go over until later in the day now.","human_ref_B":"Up until the years ago my family just did a Thanksgiving repeat. Typically a turkey breast and a ham. I requested that we do beef, like maybe a steak. I was burnt out on turkey and I've been trying to lower pork intake. Ham makes my stomach very upset, every time I eat it. But I love ham. I had quit eating it, except for Thanksgiving Christmas and Easter and maybe a quick hand sandwich in the summer.   My mother thought beef was a great idea. She made prime rib for all of us. It was her first time doing it and it was wonderful. The next year she did ribeye steaks. I have to say she makes the best steak in the world.... ever. I get emotional over the steaks she makes. Lol  Last year we had steaks for Christmas too. I believe it's become a family tradition now. It doesn't matter what we eat. I would be very happy with chicken noodle soup for Christmas...as long as we are happy and healthy.   My stepfather passed away a month ago. This has hit the family hard. I know we will try to hang onto some family traditions.   One thing that we will not pass on is a dessert salad called Green Goop. It sounds terrible, it looks terrible, even the recipe sounds yucky, but it is so delicious. If you send me a private message I can share the recipe with you. Lol","labels":0,"seconds_difference":31376.0,"score_ratio":1.25}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4bku8","c_root_id_B":"gf5jt2v","created_at_utc_A":1607476709,"created_at_utc_B":1607507260,"score_A":7,"score_B":10,"human_ref_A":"My stepmom always made ham, cream cheese and pickle rolls.","human_ref_B":"Up until the years ago my family just did a Thanksgiving repeat. Typically a turkey breast and a ham. I requested that we do beef, like maybe a steak. I was burnt out on turkey and I've been trying to lower pork intake. Ham makes my stomach very upset, every time I eat it. But I love ham. I had quit eating it, except for Thanksgiving Christmas and Easter and maybe a quick hand sandwich in the summer.   My mother thought beef was a great idea. She made prime rib for all of us. It was her first time doing it and it was wonderful. The next year she did ribeye steaks. I have to say she makes the best steak in the world.... ever. I get emotional over the steaks she makes. Lol  Last year we had steaks for Christmas too. I believe it's become a family tradition now. It doesn't matter what we eat. I would be very happy with chicken noodle soup for Christmas...as long as we are happy and healthy.   My stepfather passed away a month ago. This has hit the family hard. I know we will try to hang onto some family traditions.   One thing that we will not pass on is a dessert salad called Green Goop. It sounds terrible, it looks terrible, even the recipe sounds yucky, but it is so delicious. If you send me a private message I can share the recipe with you. Lol","labels":0,"seconds_difference":30551.0,"score_ratio":1.4285714286}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf5jt2v","c_root_id_B":"gf4rhs6","created_at_utc_A":1607507260,"created_at_utc_B":1607484930,"score_A":10,"score_B":8,"human_ref_A":"Up until the years ago my family just did a Thanksgiving repeat. Typically a turkey breast and a ham. I requested that we do beef, like maybe a steak. I was burnt out on turkey and I've been trying to lower pork intake. Ham makes my stomach very upset, every time I eat it. But I love ham. I had quit eating it, except for Thanksgiving Christmas and Easter and maybe a quick hand sandwich in the summer.   My mother thought beef was a great idea. She made prime rib for all of us. It was her first time doing it and it was wonderful. The next year she did ribeye steaks. I have to say she makes the best steak in the world.... ever. I get emotional over the steaks she makes. Lol  Last year we had steaks for Christmas too. I believe it's become a family tradition now. It doesn't matter what we eat. I would be very happy with chicken noodle soup for Christmas...as long as we are happy and healthy.   My stepfather passed away a month ago. This has hit the family hard. I know we will try to hang onto some family traditions.   One thing that we will not pass on is a dessert salad called Green Goop. It sounds terrible, it looks terrible, even the recipe sounds yucky, but it is so delicious. If you send me a private message I can share the recipe with you. Lol","human_ref_B":"Southern Maryland tradition is stuffed ham; boned, corned ham, slit and stuffed with a cabbage, kale, and red pepper mix. Then boiled and usually served cold with white bread.  It's a pain in the butt to make, so usually we just buy it from a vendor. And even as small as MD is, it's usually not know outside of Charles and St Mary's counties.  A lot of people don't like it because it's different.  But if it's not part of my Christmas spread, I feel like I'm missing a bit of my childhood. (also makes amazing ham salad leftovers)","labels":1,"seconds_difference":22330.0,"score_ratio":1.25}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf5jt2v","c_root_id_B":"gf4dsp1","created_at_utc_A":1607507260,"created_at_utc_B":1607477817,"score_A":10,"score_B":6,"human_ref_A":"Up until the years ago my family just did a Thanksgiving repeat. Typically a turkey breast and a ham. I requested that we do beef, like maybe a steak. I was burnt out on turkey and I've been trying to lower pork intake. Ham makes my stomach very upset, every time I eat it. But I love ham. I had quit eating it, except for Thanksgiving Christmas and Easter and maybe a quick hand sandwich in the summer.   My mother thought beef was a great idea. She made prime rib for all of us. It was her first time doing it and it was wonderful. The next year she did ribeye steaks. I have to say she makes the best steak in the world.... ever. I get emotional over the steaks she makes. Lol  Last year we had steaks for Christmas too. I believe it's become a family tradition now. It doesn't matter what we eat. I would be very happy with chicken noodle soup for Christmas...as long as we are happy and healthy.   My stepfather passed away a month ago. This has hit the family hard. I know we will try to hang onto some family traditions.   One thing that we will not pass on is a dessert salad called Green Goop. It sounds terrible, it looks terrible, even the recipe sounds yucky, but it is so delicious. If you send me a private message I can share the recipe with you. Lol","human_ref_B":"My family always has banana pudding for dessert.","labels":1,"seconds_difference":29443.0,"score_ratio":1.6666666667}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf5jt2v","c_root_id_B":"gf4nfv0","created_at_utc_A":1607507260,"created_at_utc_B":1607482718,"score_A":10,"score_B":5,"human_ref_A":"Up until the years ago my family just did a Thanksgiving repeat. Typically a turkey breast and a ham. I requested that we do beef, like maybe a steak. I was burnt out on turkey and I've been trying to lower pork intake. Ham makes my stomach very upset, every time I eat it. But I love ham. I had quit eating it, except for Thanksgiving Christmas and Easter and maybe a quick hand sandwich in the summer.   My mother thought beef was a great idea. She made prime rib for all of us. It was her first time doing it and it was wonderful. The next year she did ribeye steaks. I have to say she makes the best steak in the world.... ever. I get emotional over the steaks she makes. Lol  Last year we had steaks for Christmas too. I believe it's become a family tradition now. It doesn't matter what we eat. I would be very happy with chicken noodle soup for Christmas...as long as we are happy and healthy.   My stepfather passed away a month ago. This has hit the family hard. I know we will try to hang onto some family traditions.   One thing that we will not pass on is a dessert salad called Green Goop. It sounds terrible, it looks terrible, even the recipe sounds yucky, but it is so delicious. If you send me a private message I can share the recipe with you. Lol","human_ref_B":"As a snack during the afternoon of Christmas, my mom always makes p\u00e2t\u00e9 crackers. She mixes p\u00e2t\u00e9 with cream cheese, pepper and salt to taste in a blender until smooth. Then spreads the mixture on crackers and tops it with chives or parsley. So simple but so good.","labels":1,"seconds_difference":24542.0,"score_ratio":2.0}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4qac9","c_root_id_B":"gf5jt2v","created_at_utc_A":1607484241,"created_at_utc_B":1607507260,"score_A":5,"score_B":10,"human_ref_A":"We grew up with chili and rice on Christmas Eve, with a big thanksgiving like lunch the next day to include ham.   The chili tradition was from my aunts husbands family- and that\u2019s what we did for 35 years.   Now that we live in a different state- we are going to start our own tradition.   I love to cook- but what\u2019s important to me is time to actually enjoy the holidays.   So this year, we are doing working through new ideas for dinner and lunch the next day.   We have our first daughter and want to make our own tradition.   No doubt, empanadas will make our list!","human_ref_B":"Up until the years ago my family just did a Thanksgiving repeat. Typically a turkey breast and a ham. I requested that we do beef, like maybe a steak. I was burnt out on turkey and I've been trying to lower pork intake. Ham makes my stomach very upset, every time I eat it. But I love ham. I had quit eating it, except for Thanksgiving Christmas and Easter and maybe a quick hand sandwich in the summer.   My mother thought beef was a great idea. She made prime rib for all of us. It was her first time doing it and it was wonderful. The next year she did ribeye steaks. I have to say she makes the best steak in the world.... ever. I get emotional over the steaks she makes. Lol  Last year we had steaks for Christmas too. I believe it's become a family tradition now. It doesn't matter what we eat. I would be very happy with chicken noodle soup for Christmas...as long as we are happy and healthy.   My stepfather passed away a month ago. This has hit the family hard. I know we will try to hang onto some family traditions.   One thing that we will not pass on is a dessert salad called Green Goop. It sounds terrible, it looks terrible, even the recipe sounds yucky, but it is so delicious. If you send me a private message I can share the recipe with you. Lol","labels":0,"seconds_difference":23019.0,"score_ratio":2.0}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf3nzif","c_root_id_B":"gfap4nh","created_at_utc_A":1607466120,"created_at_utc_B":1607618313,"score_A":8,"score_B":9,"human_ref_A":"We do a smoked turkey\/brisket\/ham (on packed years, yes, all 3, this year just a turkey), apple, blueberry, cherry, mincemeat, and pumpkin pies (some mixture of a few, depending on how many people, record was 27 pies), the usual green bean casserole and sweet potato casserole, some mashed potatoes. .  Or a buffet of enchiladas, spanish rice, flautas, fajitas, beans, and. . .well still pies. We cook so we have christmas dinner for a week. We do the same for Thanksgiving too, and the super bowl.","human_ref_B":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","labels":0,"seconds_difference":152193.0,"score_ratio":1.125}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfap4nh","c_root_id_B":"gf49yei","created_at_utc_A":1607618313,"created_at_utc_B":1607475884,"score_A":9,"score_B":8,"human_ref_A":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","human_ref_B":"Never done any kind of \"traditional\" Christmas dinner. We always had a big breakfast when I was growing up. Bacon, sausage, ham, potatoes, eggs, pancakes or waffles. My dad still does this but we don't usually go over until later in the day now.","labels":1,"seconds_difference":142429.0,"score_ratio":1.125}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4bku8","c_root_id_B":"gfap4nh","created_at_utc_A":1607476709,"created_at_utc_B":1607618313,"score_A":7,"score_B":9,"human_ref_A":"My stepmom always made ham, cream cheese and pickle rolls.","human_ref_B":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","labels":0,"seconds_difference":141604.0,"score_ratio":1.2857142857}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfap4nh","c_root_id_B":"gf4rhs6","created_at_utc_A":1607618313,"created_at_utc_B":1607484930,"score_A":9,"score_B":8,"human_ref_A":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","human_ref_B":"Southern Maryland tradition is stuffed ham; boned, corned ham, slit and stuffed with a cabbage, kale, and red pepper mix. Then boiled and usually served cold with white bread.  It's a pain in the butt to make, so usually we just buy it from a vendor. And even as small as MD is, it's usually not know outside of Charles and St Mary's counties.  A lot of people don't like it because it's different.  But if it's not part of my Christmas spread, I feel like I'm missing a bit of my childhood. (also makes amazing ham salad leftovers)","labels":1,"seconds_difference":133383.0,"score_ratio":1.125}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfak5az","c_root_id_B":"gfap4nh","created_at_utc_A":1607616520,"created_at_utc_B":1607618313,"score_A":6,"score_B":9,"human_ref_A":"We celebrate Chanukah and this year we won\u2019t be partying like we usually do but we will still have all the food!! Chanukah dinner is usually just a bunch of snacks; veggies, latkes, my grandma makes tortilla roll ups (tortillas, cream cheese, green chilis, and black olives) and we always have sufganiyot (jelly donuts) but this year I will be attempting it from scratch!","human_ref_B":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","labels":0,"seconds_difference":1793.0,"score_ratio":1.5}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4dsp1","c_root_id_B":"gfap4nh","created_at_utc_A":1607477817,"created_at_utc_B":1607618313,"score_A":6,"score_B":9,"human_ref_A":"My family always has banana pudding for dessert.","human_ref_B":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","labels":0,"seconds_difference":140496.0,"score_ratio":1.5}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfap4nh","c_root_id_B":"gf4nfv0","created_at_utc_A":1607618313,"created_at_utc_B":1607482718,"score_A":9,"score_B":5,"human_ref_A":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","human_ref_B":"As a snack during the afternoon of Christmas, my mom always makes p\u00e2t\u00e9 crackers. She mixes p\u00e2t\u00e9 with cream cheese, pepper and salt to taste in a blender until smooth. Then spreads the mixture on crackers and tops it with chives or parsley. So simple but so good.","labels":1,"seconds_difference":135595.0,"score_ratio":1.8}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4qac9","c_root_id_B":"gfap4nh","created_at_utc_A":1607484241,"created_at_utc_B":1607618313,"score_A":5,"score_B":9,"human_ref_A":"We grew up with chili and rice on Christmas Eve, with a big thanksgiving like lunch the next day to include ham.   The chili tradition was from my aunts husbands family- and that\u2019s what we did for 35 years.   Now that we live in a different state- we are going to start our own tradition.   I love to cook- but what\u2019s important to me is time to actually enjoy the holidays.   So this year, we are doing working through new ideas for dinner and lunch the next day.   We have our first daughter and want to make our own tradition.   No doubt, empanadas will make our list!","human_ref_B":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","labels":0,"seconds_difference":134072.0,"score_ratio":1.8}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf7wx3w","c_root_id_B":"gfap4nh","created_at_utc_A":1607554991,"created_at_utc_B":1607618313,"score_A":7,"score_B":9,"human_ref_A":"We make latkes, apple sauce, carrot tzimis, sweet an sour brisket, and braised red cabbage. Pretty standard fair for a jewish American Chanukah.   Christmas we usually order Chinese. Dumplings, beef an broccoli, egg rolls, and mapo tofu are our favorites.","human_ref_B":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","labels":0,"seconds_difference":63322.0,"score_ratio":1.2857142857}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfap4nh","c_root_id_B":"gf6vj7e","created_at_utc_A":1607618313,"created_at_utc_B":1607537249,"score_A":9,"score_B":5,"human_ref_A":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","human_ref_B":"my husband is 3rd gen Italian American, but since his grandmother doesn\u2019t cook he\u2019s never really done the big christmas feast. so, I make lasagna every year on Christmas eve. my family always does a big Southern breakfast on Christmas morning. biscuits, eggs, bacon and sausage, and at least two different types of gravy. my foster mom always made red beans and rice for christmas dinner, but considering i hate that, my husband and i usually just forage, considering we travel to our families during the day. we\u2019ll still be traveling this year, but doing more of a drive-by present exchange before coming home. we\u2019ll probably just have lasagna leftovers for christmas dinner!","labels":1,"seconds_difference":81064.0,"score_ratio":1.8}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfap4nh","c_root_id_B":"gf8b3a1","created_at_utc_A":1607618313,"created_at_utc_B":1607562645,"score_A":9,"score_B":4,"human_ref_A":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","human_ref_B":"This will be our first Christmas with under 20 people in about ten years. Won't be doing the usual Turkey, just something small and special for my parent's and I. On a normal Christmas, its usually:  Turkey, mashed potatoes, ham, brussels sprouts, yams, random veg the kids eat, random salads; while wearing paper crowns and doing crackers. In laws are Norwegian, so each \"course\" gets a shot of Aquavit in between.  Desert is always a giant rice pudding, and a small plum pudding with rum sauce.  We will still be having the plum pudding this year. Have had it with Christmas every year for as long as I can remember - started with my Great Grandmother.  ​  Note: we don't do as much for Thanksgiving up here in the great white north, so Christmas really becomes our one mega feast celebration of the year.","labels":1,"seconds_difference":55668.0,"score_ratio":2.25}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfap4nh","c_root_id_B":"gf7xi15","created_at_utc_A":1607618313,"created_at_utc_B":1607555294,"score_A":9,"score_B":3,"human_ref_A":"My wood boat and steel boat white american family always makes a full dim sum spread for Christmas Eve, by hand. It's not entirely clear how this tradition developed, but it is amazing and it got more involved every year.","human_ref_B":"Take and bake basque sourdough rolls. Normally we eat the basque everyday french bread and sliced, but because you have to order we get this for special occasions. Cook and split in half dipped in whatever drippings of meat. Tamales too.","labels":1,"seconds_difference":63019.0,"score_ratio":3.0}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4rhs6","c_root_id_B":"gf4bku8","created_at_utc_A":1607484930,"created_at_utc_B":1607476709,"score_A":8,"score_B":7,"human_ref_A":"Southern Maryland tradition is stuffed ham; boned, corned ham, slit and stuffed with a cabbage, kale, and red pepper mix. Then boiled and usually served cold with white bread.  It's a pain in the butt to make, so usually we just buy it from a vendor. And even as small as MD is, it's usually not know outside of Charles and St Mary's counties.  A lot of people don't like it because it's different.  But if it's not part of my Christmas spread, I feel like I'm missing a bit of my childhood. (also makes amazing ham salad leftovers)","human_ref_B":"My stepmom always made ham, cream cheese and pickle rolls.","labels":1,"seconds_difference":8221.0,"score_ratio":1.1428571429}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4dsp1","c_root_id_B":"gf4rhs6","created_at_utc_A":1607477817,"created_at_utc_B":1607484930,"score_A":6,"score_B":8,"human_ref_A":"My family always has banana pudding for dessert.","human_ref_B":"Southern Maryland tradition is stuffed ham; boned, corned ham, slit and stuffed with a cabbage, kale, and red pepper mix. Then boiled and usually served cold with white bread.  It's a pain in the butt to make, so usually we just buy it from a vendor. And even as small as MD is, it's usually not know outside of Charles and St Mary's counties.  A lot of people don't like it because it's different.  But if it's not part of my Christmas spread, I feel like I'm missing a bit of my childhood. (also makes amazing ham salad leftovers)","labels":0,"seconds_difference":7113.0,"score_ratio":1.3333333333}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4nfv0","c_root_id_B":"gf4rhs6","created_at_utc_A":1607482718,"created_at_utc_B":1607484930,"score_A":5,"score_B":8,"human_ref_A":"As a snack during the afternoon of Christmas, my mom always makes p\u00e2t\u00e9 crackers. She mixes p\u00e2t\u00e9 with cream cheese, pepper and salt to taste in a blender until smooth. Then spreads the mixture on crackers and tops it with chives or parsley. So simple but so good.","human_ref_B":"Southern Maryland tradition is stuffed ham; boned, corned ham, slit and stuffed with a cabbage, kale, and red pepper mix. Then boiled and usually served cold with white bread.  It's a pain in the butt to make, so usually we just buy it from a vendor. And even as small as MD is, it's usually not know outside of Charles and St Mary's counties.  A lot of people don't like it because it's different.  But if it's not part of my Christmas spread, I feel like I'm missing a bit of my childhood. (also makes amazing ham salad leftovers)","labels":0,"seconds_difference":2212.0,"score_ratio":1.6}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4qac9","c_root_id_B":"gf4rhs6","created_at_utc_A":1607484241,"created_at_utc_B":1607484930,"score_A":5,"score_B":8,"human_ref_A":"We grew up with chili and rice on Christmas Eve, with a big thanksgiving like lunch the next day to include ham.   The chili tradition was from my aunts husbands family- and that\u2019s what we did for 35 years.   Now that we live in a different state- we are going to start our own tradition.   I love to cook- but what\u2019s important to me is time to actually enjoy the holidays.   So this year, we are doing working through new ideas for dinner and lunch the next day.   We have our first daughter and want to make our own tradition.   No doubt, empanadas will make our list!","human_ref_B":"Southern Maryland tradition is stuffed ham; boned, corned ham, slit and stuffed with a cabbage, kale, and red pepper mix. Then boiled and usually served cold with white bread.  It's a pain in the butt to make, so usually we just buy it from a vendor. And even as small as MD is, it's usually not know outside of Charles and St Mary's counties.  A lot of people don't like it because it's different.  But if it's not part of my Christmas spread, I feel like I'm missing a bit of my childhood. (also makes amazing ham salad leftovers)","labels":0,"seconds_difference":689.0,"score_ratio":1.6}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4nfv0","c_root_id_B":"gfak5az","created_at_utc_A":1607482718,"created_at_utc_B":1607616520,"score_A":5,"score_B":6,"human_ref_A":"As a snack during the afternoon of Christmas, my mom always makes p\u00e2t\u00e9 crackers. She mixes p\u00e2t\u00e9 with cream cheese, pepper and salt to taste in a blender until smooth. Then spreads the mixture on crackers and tops it with chives or parsley. So simple but so good.","human_ref_B":"We celebrate Chanukah and this year we won\u2019t be partying like we usually do but we will still have all the food!! Chanukah dinner is usually just a bunch of snacks; veggies, latkes, my grandma makes tortilla roll ups (tortillas, cream cheese, green chilis, and black olives) and we always have sufganiyot (jelly donuts) but this year I will be attempting it from scratch!","labels":0,"seconds_difference":133802.0,"score_ratio":1.2}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gfak5az","c_root_id_B":"gf4qac9","created_at_utc_A":1607616520,"created_at_utc_B":1607484241,"score_A":6,"score_B":5,"human_ref_A":"We celebrate Chanukah and this year we won\u2019t be partying like we usually do but we will still have all the food!! Chanukah dinner is usually just a bunch of snacks; veggies, latkes, my grandma makes tortilla roll ups (tortillas, cream cheese, green chilis, and black olives) and we always have sufganiyot (jelly donuts) but this year I will be attempting it from scratch!","human_ref_B":"We grew up with chili and rice on Christmas Eve, with a big thanksgiving like lunch the next day to include ham.   The chili tradition was from my aunts husbands family- and that\u2019s what we did for 35 years.   Now that we live in a different state- we are going to start our own tradition.   I love to cook- but what\u2019s important to me is time to actually enjoy the holidays.   So this year, we are doing working through new ideas for dinner and lunch the next day.   We have our first daughter and want to make our own tradition.   No doubt, empanadas will make our list!","labels":1,"seconds_difference":132279.0,"score_ratio":1.2}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf6vj7e","c_root_id_B":"gfak5az","created_at_utc_A":1607537249,"created_at_utc_B":1607616520,"score_A":5,"score_B":6,"human_ref_A":"my husband is 3rd gen Italian American, but since his grandmother doesn\u2019t cook he\u2019s never really done the big christmas feast. so, I make lasagna every year on Christmas eve. my family always does a big Southern breakfast on Christmas morning. biscuits, eggs, bacon and sausage, and at least two different types of gravy. my foster mom always made red beans and rice for christmas dinner, but considering i hate that, my husband and i usually just forage, considering we travel to our families during the day. we\u2019ll still be traveling this year, but doing more of a drive-by present exchange before coming home. we\u2019ll probably just have lasagna leftovers for christmas dinner!","human_ref_B":"We celebrate Chanukah and this year we won\u2019t be partying like we usually do but we will still have all the food!! Chanukah dinner is usually just a bunch of snacks; veggies, latkes, my grandma makes tortilla roll ups (tortillas, cream cheese, green chilis, and black olives) and we always have sufganiyot (jelly donuts) but this year I will be attempting it from scratch!","labels":0,"seconds_difference":79271.0,"score_ratio":1.2}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf8b3a1","c_root_id_B":"gfak5az","created_at_utc_A":1607562645,"created_at_utc_B":1607616520,"score_A":4,"score_B":6,"human_ref_A":"This will be our first Christmas with under 20 people in about ten years. Won't be doing the usual Turkey, just something small and special for my parent's and I. On a normal Christmas, its usually:  Turkey, mashed potatoes, ham, brussels sprouts, yams, random veg the kids eat, random salads; while wearing paper crowns and doing crackers. In laws are Norwegian, so each \"course\" gets a shot of Aquavit in between.  Desert is always a giant rice pudding, and a small plum pudding with rum sauce.  We will still be having the plum pudding this year. Have had it with Christmas every year for as long as I can remember - started with my Great Grandmother.  ​  Note: we don't do as much for Thanksgiving up here in the great white north, so Christmas really becomes our one mega feast celebration of the year.","human_ref_B":"We celebrate Chanukah and this year we won\u2019t be partying like we usually do but we will still have all the food!! Chanukah dinner is usually just a bunch of snacks; veggies, latkes, my grandma makes tortilla roll ups (tortillas, cream cheese, green chilis, and black olives) and we always have sufganiyot (jelly donuts) but this year I will be attempting it from scratch!","labels":0,"seconds_difference":53875.0,"score_ratio":1.5}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf7xi15","c_root_id_B":"gfak5az","created_at_utc_A":1607555294,"created_at_utc_B":1607616520,"score_A":3,"score_B":6,"human_ref_A":"Take and bake basque sourdough rolls. Normally we eat the basque everyday french bread and sliced, but because you have to order we get this for special occasions. Cook and split in half dipped in whatever drippings of meat. Tamales too.","human_ref_B":"We celebrate Chanukah and this year we won\u2019t be partying like we usually do but we will still have all the food!! Chanukah dinner is usually just a bunch of snacks; veggies, latkes, my grandma makes tortilla roll ups (tortillas, cream cheese, green chilis, and black olives) and we always have sufganiyot (jelly donuts) but this year I will be attempting it from scratch!","labels":0,"seconds_difference":61226.0,"score_ratio":2.0}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4dsp1","c_root_id_B":"gf7wx3w","created_at_utc_A":1607477817,"created_at_utc_B":1607554991,"score_A":6,"score_B":7,"human_ref_A":"My family always has banana pudding for dessert.","human_ref_B":"We make latkes, apple sauce, carrot tzimis, sweet an sour brisket, and braised red cabbage. Pretty standard fair for a jewish American Chanukah.   Christmas we usually order Chinese. Dumplings, beef an broccoli, egg rolls, and mapo tofu are our favorites.","labels":0,"seconds_difference":77174.0,"score_ratio":1.1666666667}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf4nfv0","c_root_id_B":"gf7wx3w","created_at_utc_A":1607482718,"created_at_utc_B":1607554991,"score_A":5,"score_B":7,"human_ref_A":"As a snack during the afternoon of Christmas, my mom always makes p\u00e2t\u00e9 crackers. She mixes p\u00e2t\u00e9 with cream cheese, pepper and salt to taste in a blender until smooth. Then spreads the mixture on crackers and tops it with chives or parsley. So simple but so good.","human_ref_B":"We make latkes, apple sauce, carrot tzimis, sweet an sour brisket, and braised red cabbage. Pretty standard fair for a jewish American Chanukah.   Christmas we usually order Chinese. Dumplings, beef an broccoli, egg rolls, and mapo tofu are our favorites.","labels":0,"seconds_difference":72273.0,"score_ratio":1.4}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf7wx3w","c_root_id_B":"gf4qac9","created_at_utc_A":1607554991,"created_at_utc_B":1607484241,"score_A":7,"score_B":5,"human_ref_A":"We make latkes, apple sauce, carrot tzimis, sweet an sour brisket, and braised red cabbage. Pretty standard fair for a jewish American Chanukah.   Christmas we usually order Chinese. Dumplings, beef an broccoli, egg rolls, and mapo tofu are our favorites.","human_ref_B":"We grew up with chili and rice on Christmas Eve, with a big thanksgiving like lunch the next day to include ham.   The chili tradition was from my aunts husbands family- and that\u2019s what we did for 35 years.   Now that we live in a different state- we are going to start our own tradition.   I love to cook- but what\u2019s important to me is time to actually enjoy the holidays.   So this year, we are doing working through new ideas for dinner and lunch the next day.   We have our first daughter and want to make our own tradition.   No doubt, empanadas will make our list!","labels":1,"seconds_difference":70750.0,"score_ratio":1.4}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf6vj7e","c_root_id_B":"gf7wx3w","created_at_utc_A":1607537249,"created_at_utc_B":1607554991,"score_A":5,"score_B":7,"human_ref_A":"my husband is 3rd gen Italian American, but since his grandmother doesn\u2019t cook he\u2019s never really done the big christmas feast. so, I make lasagna every year on Christmas eve. my family always does a big Southern breakfast on Christmas morning. biscuits, eggs, bacon and sausage, and at least two different types of gravy. my foster mom always made red beans and rice for christmas dinner, but considering i hate that, my husband and i usually just forage, considering we travel to our families during the day. we\u2019ll still be traveling this year, but doing more of a drive-by present exchange before coming home. we\u2019ll probably just have lasagna leftovers for christmas dinner!","human_ref_B":"We make latkes, apple sauce, carrot tzimis, sweet an sour brisket, and braised red cabbage. Pretty standard fair for a jewish American Chanukah.   Christmas we usually order Chinese. Dumplings, beef an broccoli, egg rolls, and mapo tofu are our favorites.","labels":0,"seconds_difference":17742.0,"score_ratio":1.4}
{"post_id":"k98ahh","domain":"askculinary_test","upvote_ratio":0.92,"history":"Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year.  Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has your nog and fruit cake been soaking in rum since last Christmas?  What family, regional or cultural traditions do you follow? What makes your holiday tables different from the norm? Let us know and feel free to ask any questions about holiday recipes or menus here.","c_root_id_A":"gf8b3a1","c_root_id_B":"gf7xi15","created_at_utc_A":1607562645,"created_at_utc_B":1607555294,"score_A":4,"score_B":3,"human_ref_A":"This will be our first Christmas with under 20 people in about ten years. Won't be doing the usual Turkey, just something small and special for my parent's and I. On a normal Christmas, its usually:  Turkey, mashed potatoes, ham, brussels sprouts, yams, random veg the kids eat, random salads; while wearing paper crowns and doing crackers. In laws are Norwegian, so each \"course\" gets a shot of Aquavit in between.  Desert is always a giant rice pudding, and a small plum pudding with rum sauce.  We will still be having the plum pudding this year. Have had it with Christmas every year for as long as I can remember - started with my Great Grandmother.  ​  Note: we don't do as much for Thanksgiving up here in the great white north, so Christmas really becomes our one mega feast celebration of the year.","human_ref_B":"Take and bake basque sourdough rolls. Normally we eat the basque everyday french bread and sliced, but because you have to order we get this for special occasions. Cook and split in half dipped in whatever drippings of meat. Tamales too.","labels":1,"seconds_difference":7351.0,"score_ratio":1.3333333333}
{"post_id":"1skimq","domain":"askculinary_test","upvote_ratio":0.89,"history":"Weekly Discussion - Holiday cooking help and traditions Share with us your favorite holiday recipes, be they for cookies, roast beast, or anything else.    If you'd like any help with regard to holiday cooking, feel free to ask it here.","c_root_id_A":"cdyhdnk","c_root_id_B":"cdyxavd","created_at_utc_A":1386705233,"created_at_utc_B":1386739264,"score_A":4,"score_B":6,"human_ref_A":"Does anyone have a good recipe\/ good tips for those cookie press machines? I found an old style pampered chef one at a yard sale for a buck, but every time I try to use the thing I end up swearing. They aren't sticking to my cookie sheet.","human_ref_B":"Well, holiday is clearly just christmas, but screw it. Chanukah recipe.  Mixed Veggie Latkes: 1 large sweet potato 2 medium-sized carrots 1 large zucchini  1 small parsnip or \u00bd a big parsnip 4 cloves of garlic 1\/2 medium onion 2 leaves of leek Salt and pepper to taste 2-3 eggs 3\/4 C flour 1\/8 tsp baking powder  Shred the sweet potato, carrots, zucchini, parsnip, and onion, slice the leeks, mince the garlic. Add the eggs, flour, and baking powder, mix.\tCoat the bottom of a frying pan in oil, place the pan on medium-high heat. Portion out consistent(ish) sizes into the pan, cook on one side. Flip, cook on the other side. It should be a medium brown in color when cooked. Then, place on a sheetpan in the oven on 350 for 10 minutes to completely cook in the middle.  Sauce: mix 1 avocado with 1\/8 tsp of garlic powder, 1\/8 tsp of onion powder, \u00bc  tsp of ground cumin, and \u00bd cup of sour cream (parve sour cream if serving meat).","labels":0,"seconds_difference":34031.0,"score_ratio":1.5}
{"post_id":"1skimq","domain":"askculinary_test","upvote_ratio":0.89,"history":"Weekly Discussion - Holiday cooking help and traditions Share with us your favorite holiday recipes, be they for cookies, roast beast, or anything else.    If you'd like any help with regard to holiday cooking, feel free to ask it here.","c_root_id_A":"cdyiouy","c_root_id_B":"cdyxavd","created_at_utc_A":1386707858,"created_at_utc_B":1386739264,"score_A":3,"score_B":6,"human_ref_A":"I have been enlisted to make a roast for the family for Christmas. I have to decide which cut to get. We are going to a local farmer\/butcher - they'll cut whatever we want. Is there anything I should try other than the normal prime rib? I'm looking to get a 10 lb roast","human_ref_B":"Well, holiday is clearly just christmas, but screw it. Chanukah recipe.  Mixed Veggie Latkes: 1 large sweet potato 2 medium-sized carrots 1 large zucchini  1 small parsnip or \u00bd a big parsnip 4 cloves of garlic 1\/2 medium onion 2 leaves of leek Salt and pepper to taste 2-3 eggs 3\/4 C flour 1\/8 tsp baking powder  Shred the sweet potato, carrots, zucchini, parsnip, and onion, slice the leeks, mince the garlic. Add the eggs, flour, and baking powder, mix.\tCoat the bottom of a frying pan in oil, place the pan on medium-high heat. Portion out consistent(ish) sizes into the pan, cook on one side. Flip, cook on the other side. It should be a medium brown in color when cooked. Then, place on a sheetpan in the oven on 350 for 10 minutes to completely cook in the middle.  Sauce: mix 1 avocado with 1\/8 tsp of garlic powder, 1\/8 tsp of onion powder, \u00bc  tsp of ground cumin, and \u00bd cup of sour cream (parve sour cream if serving meat).","labels":0,"seconds_difference":31406.0,"score_ratio":2.0}
{"post_id":"1skimq","domain":"askculinary_test","upvote_ratio":0.89,"history":"Weekly Discussion - Holiday cooking help and traditions Share with us your favorite holiday recipes, be they for cookies, roast beast, or anything else.    If you'd like any help with regard to holiday cooking, feel free to ask it here.","c_root_id_A":"cdytp76","c_root_id_B":"cdyxavd","created_at_utc_A":1386731409,"created_at_utc_B":1386739264,"score_A":3,"score_B":6,"human_ref_A":"**Homemade Egg Nog.**  Was the big Christmas Eve and NY Eve's tradition in our family.  Mom pretty much much did a modified version of her Betty Crocker recipe.    I further modified the recipe several years back to alleviate peoples concerns with raw eggs.    After I separate the eggs, i put the yolks in the mixer and bring a simple syrup to a boil.  with the mixer on a high speed (but not the highest) I drizzle the simple syrup into the egg yolks.   I then whip the egg and sugar mixture until ribbon-like but not thick.   For the egg whites i will either use a swiss or Italian meringue technique (depending on volume and equipment I am working with) and beat whites to soft peaks.  Fold the yolk and whites mixture together add cream, vanilla, grate fresh nutmeg, allspice, and cinnamon, spike with bourbon.","human_ref_B":"Well, holiday is clearly just christmas, but screw it. Chanukah recipe.  Mixed Veggie Latkes: 1 large sweet potato 2 medium-sized carrots 1 large zucchini  1 small parsnip or \u00bd a big parsnip 4 cloves of garlic 1\/2 medium onion 2 leaves of leek Salt and pepper to taste 2-3 eggs 3\/4 C flour 1\/8 tsp baking powder  Shred the sweet potato, carrots, zucchini, parsnip, and onion, slice the leeks, mince the garlic. Add the eggs, flour, and baking powder, mix.\tCoat the bottom of a frying pan in oil, place the pan on medium-high heat. Portion out consistent(ish) sizes into the pan, cook on one side. Flip, cook on the other side. It should be a medium brown in color when cooked. Then, place on a sheetpan in the oven on 350 for 10 minutes to completely cook in the middle.  Sauce: mix 1 avocado with 1\/8 tsp of garlic powder, 1\/8 tsp of onion powder, \u00bc  tsp of ground cumin, and \u00bd cup of sour cream (parve sour cream if serving meat).","labels":0,"seconds_difference":7855.0,"score_ratio":2.0}
{"post_id":"1skimq","domain":"askculinary_test","upvote_ratio":0.89,"history":"Weekly Discussion - Holiday cooking help and traditions Share with us your favorite holiday recipes, be they for cookies, roast beast, or anything else.    If you'd like any help with regard to holiday cooking, feel free to ask it here.","c_root_id_A":"cdyrrfa","c_root_id_B":"cdyxavd","created_at_utc_A":1386727302,"created_at_utc_B":1386739264,"score_A":2,"score_B":6,"human_ref_A":"My family has always done Oyster Dressing for the holidays. It doesn't sound appetizing, but its amazing (even for people who don't like oysters like myself) and very simple. Its a loaf of bread cut up and dried over night. Then a bushel of celery chopped up with 1 medium red onion. Put in a put and cover with water, add a stick and a 1\/4 of butter, and bring to a boil. Put a 6 or 8 oz can of oysters in a blender or food processor then add that. We go for eastern or Chesapeake Bay oysters because we don't like Pacifc oysters. Then mix that with the bread, put it in a Pyrex (any baking dish will work i did it in a disposable foil once and it was fine) and bake at 350 for 45 min. If you like a crispy top up it to 375  or broil until you get your preferred crispiness.","human_ref_B":"Well, holiday is clearly just christmas, but screw it. Chanukah recipe.  Mixed Veggie Latkes: 1 large sweet potato 2 medium-sized carrots 1 large zucchini  1 small parsnip or \u00bd a big parsnip 4 cloves of garlic 1\/2 medium onion 2 leaves of leek Salt and pepper to taste 2-3 eggs 3\/4 C flour 1\/8 tsp baking powder  Shred the sweet potato, carrots, zucchini, parsnip, and onion, slice the leeks, mince the garlic. Add the eggs, flour, and baking powder, mix.\tCoat the bottom of a frying pan in oil, place the pan on medium-high heat. Portion out consistent(ish) sizes into the pan, cook on one side. Flip, cook on the other side. It should be a medium brown in color when cooked. Then, place on a sheetpan in the oven on 350 for 10 minutes to completely cook in the middle.  Sauce: mix 1 avocado with 1\/8 tsp of garlic powder, 1\/8 tsp of onion powder, \u00bc  tsp of ground cumin, and \u00bd cup of sour cream (parve sour cream if serving meat).","labels":0,"seconds_difference":11962.0,"score_ratio":3.0}
{"post_id":"1skimq","domain":"askculinary_test","upvote_ratio":0.89,"history":"Weekly Discussion - Holiday cooking help and traditions Share with us your favorite holiday recipes, be they for cookies, roast beast, or anything else.    If you'd like any help with regard to holiday cooking, feel free to ask it here.","c_root_id_A":"cdytp76","c_root_id_B":"cdyrrfa","created_at_utc_A":1386731409,"created_at_utc_B":1386727302,"score_A":3,"score_B":2,"human_ref_A":"**Homemade Egg Nog.**  Was the big Christmas Eve and NY Eve's tradition in our family.  Mom pretty much much did a modified version of her Betty Crocker recipe.    I further modified the recipe several years back to alleviate peoples concerns with raw eggs.    After I separate the eggs, i put the yolks in the mixer and bring a simple syrup to a boil.  with the mixer on a high speed (but not the highest) I drizzle the simple syrup into the egg yolks.   I then whip the egg and sugar mixture until ribbon-like but not thick.   For the egg whites i will either use a swiss or Italian meringue technique (depending on volume and equipment I am working with) and beat whites to soft peaks.  Fold the yolk and whites mixture together add cream, vanilla, grate fresh nutmeg, allspice, and cinnamon, spike with bourbon.","human_ref_B":"My family has always done Oyster Dressing for the holidays. It doesn't sound appetizing, but its amazing (even for people who don't like oysters like myself) and very simple. Its a loaf of bread cut up and dried over night. Then a bushel of celery chopped up with 1 medium red onion. Put in a put and cover with water, add a stick and a 1\/4 of butter, and bring to a boil. Put a 6 or 8 oz can of oysters in a blender or food processor then add that. We go for eastern or Chesapeake Bay oysters because we don't like Pacifc oysters. Then mix that with the bread, put it in a Pyrex (any baking dish will work i did it in a disposable foil once and it was fine) and bake at 350 for 45 min. If you like a crispy top up it to 375  or broil until you get your preferred crispiness.","labels":1,"seconds_difference":4107.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"gra2wsa","c_root_id_B":"grc7rzx","created_at_utc_A":1616014369,"created_at_utc_B":1616064021,"score_A":5,"score_B":7,"human_ref_A":"Possibly a stupid question, and google is no help:  When a recipe calls for 1 egg and 2 egg whites, does one of the egg whites count from the first egg? Like, am I only separating one egg? Or is it 1 whole egg, and then I have to separate 2 more eggs?","human_ref_B":"Has anybody ever pickled a Daikon radish before? My attempt has left me with a bit of an overly pungent result. My fridge smells like pure farts which I guess is expected, but the Daikon itself also has a bit of that fartiness on the back end, which is ruining what is otherwise a very refreshing pickle.  I've pickled regular red radishes before and they produced a similar fridge smell, but the pickle itself was beautiful and sweet without a hint of farts. Any ideas?  For the red radish I used equal parts water, rice vinegar and sugar. The Daikon I had a slightly different mix, I don't think there was any water added, just vinegar and sugar and salt","labels":0,"seconds_difference":49652.0,"score_ratio":1.4}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"grc7rzx","c_root_id_B":"gra9pdt","created_at_utc_A":1616064021,"created_at_utc_B":1616017551,"score_A":7,"score_B":3,"human_ref_A":"Has anybody ever pickled a Daikon radish before? My attempt has left me with a bit of an overly pungent result. My fridge smells like pure farts which I guess is expected, but the Daikon itself also has a bit of that fartiness on the back end, which is ruining what is otherwise a very refreshing pickle.  I've pickled regular red radishes before and they produced a similar fridge smell, but the pickle itself was beautiful and sweet without a hint of farts. Any ideas?  For the red radish I used equal parts water, rice vinegar and sugar. The Daikon I had a slightly different mix, I don't think there was any water added, just vinegar and sugar and salt","human_ref_B":"Can someone point me in the right direction for knife sharpening?  Have absolutely no idea even where to start. Thanks.","labels":1,"seconds_difference":46470.0,"score_ratio":2.3333333333}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"grc7rzx","c_root_id_B":"grav590","created_at_utc_A":1616064021,"created_at_utc_B":1616028495,"score_A":7,"score_B":3,"human_ref_A":"Has anybody ever pickled a Daikon radish before? My attempt has left me with a bit of an overly pungent result. My fridge smells like pure farts which I guess is expected, but the Daikon itself also has a bit of that fartiness on the back end, which is ruining what is otherwise a very refreshing pickle.  I've pickled regular red radishes before and they produced a similar fridge smell, but the pickle itself was beautiful and sweet without a hint of farts. Any ideas?  For the red radish I used equal parts water, rice vinegar and sugar. The Daikon I had a slightly different mix, I don't think there was any water added, just vinegar and sugar and salt","human_ref_B":"Any advice for cooking *thin* skin-on salmon fillets?  The recipes I see start with, \"Get the thickest, fattiest fillet you can find...\". But now I have a handful thin, lean fillets in my freezer and can't find any recipes for them. They're 1\/2 inch, *maybe* 3\/4 inch thick (12-15 mm). They're about 6 oz each (sockeye salmon)  I worry that the \"pan sear, skin side down\" method won't give crispy skin unless I turn the heat so high that that it will burn the skin (not to mention the oil in the pan) before the meat finishes.  Ideal result: moist, tender flesh and crispy skin. Worst result: dry, overcooked flesh and soggy skin. I'm not big on poaching salmon like you would do a sole bercy, but is that my best option for these thin fillets? Then I don't eat the skin? Would broiling or grilling do them justice when they're this thin? I'm not super experienced with cooking fish so I'm not sure what to expect. (And would I cook with the skin towards or away from broiler\/charcoal?)","labels":1,"seconds_difference":35526.0,"score_ratio":2.3333333333}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"grc7rzx","c_root_id_B":"grayhr5","created_at_utc_A":1616064021,"created_at_utc_B":1616030243,"score_A":7,"score_B":3,"human_ref_A":"Has anybody ever pickled a Daikon radish before? My attempt has left me with a bit of an overly pungent result. My fridge smells like pure farts which I guess is expected, but the Daikon itself also has a bit of that fartiness on the back end, which is ruining what is otherwise a very refreshing pickle.  I've pickled regular red radishes before and they produced a similar fridge smell, but the pickle itself was beautiful and sweet without a hint of farts. Any ideas?  For the red radish I used equal parts water, rice vinegar and sugar. The Daikon I had a slightly different mix, I don't think there was any water added, just vinegar and sugar and salt","human_ref_B":"Is there another name for English Goats Curd in the US? I desperately need to buy it and every reference to it online seems to be UK. The stuff you'd scoop out of a tub.","labels":1,"seconds_difference":33778.0,"score_ratio":2.3333333333}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"grpel4o","c_root_id_B":"grfogyr","created_at_utc_A":1616338332,"created_at_utc_B":1616118960,"score_A":3,"score_B":2,"human_ref_A":"What is the reason for ketchup in almost every sweet and sour recipe I can find? Is it for taste? Or is there some food science reason for it?","human_ref_B":"Can anyone recommend some alternatives to alliums in counteracting the sweetness of dishes containing vegetables like corn\/peas\/carrots? I have crohns and the entire genus is off the table because they trigger nasty flares for me (wompwomp).  For example, I\u2019m making a shepherds pie tonight and it is far too sweet. I can handle a very very small amount of onion and garlic in seasonings and sauces, so I applied Worcestershire liberally but it wasn\u2019t quite enough. I would typically season with truffle salt\/oil and a splash of vinegar but I\u2019m so burnt out on the flavor of truffle at this point. Would a splash of red wine have worked here? I don\u2019t drink often so never have it on hand unless I\u2019m planning a dish specifically calling for it, otherwise I would have just tried it lol.","labels":1,"seconds_difference":219372.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"grpel4o","c_root_id_B":"grggr68","created_at_utc_A":1616338332,"created_at_utc_B":1616138292,"score_A":3,"score_B":2,"human_ref_A":"What is the reason for ketchup in almost every sweet and sour recipe I can find? Is it for taste? Or is there some food science reason for it?","human_ref_B":"Would anyone know how to make a chilli crisp like this shelf stable? https:\/\/www.seriouseats.com\/recipes\/2018\/04\/homemade-spicy-chili-crisp.html","labels":1,"seconds_difference":200040.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"gs58fo3","c_root_id_B":"grfogyr","created_at_utc_A":1616656004,"created_at_utc_B":1616118960,"score_A":3,"score_B":2,"human_ref_A":"What's the average time to break down a whole chicken? In this case, two supremes\/airline chicken breasts (tenders removed), wings separated, legs separated and thighs deboned.   I started the week at a time of around 17 minutes and change, but right now my last three times are 13:33, 10:56, and 9:29 in that order. Is there much room for improvement?","human_ref_B":"Can anyone recommend some alternatives to alliums in counteracting the sweetness of dishes containing vegetables like corn\/peas\/carrots? I have crohns and the entire genus is off the table because they trigger nasty flares for me (wompwomp).  For example, I\u2019m making a shepherds pie tonight and it is far too sweet. I can handle a very very small amount of onion and garlic in seasonings and sauces, so I applied Worcestershire liberally but it wasn\u2019t quite enough. I would typically season with truffle salt\/oil and a splash of vinegar but I\u2019m so burnt out on the flavor of truffle at this point. Would a splash of red wine have worked here? I don\u2019t drink often so never have it on hand unless I\u2019m planning a dish specifically calling for it, otherwise I would have just tried it lol.","labels":1,"seconds_difference":537044.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"gs58fo3","c_root_id_B":"grggr68","created_at_utc_A":1616656004,"created_at_utc_B":1616138292,"score_A":3,"score_B":2,"human_ref_A":"What's the average time to break down a whole chicken? In this case, two supremes\/airline chicken breasts (tenders removed), wings separated, legs separated and thighs deboned.   I started the week at a time of around 17 minutes and change, but right now my last three times are 13:33, 10:56, and 9:29 in that order. Is there much room for improvement?","human_ref_B":"Would anyone know how to make a chilli crisp like this shelf stable? https:\/\/www.seriouseats.com\/recipes\/2018\/04\/homemade-spicy-chili-crisp.html","labels":1,"seconds_difference":517712.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"gs58fo3","c_root_id_B":"grq6tnx","created_at_utc_A":1616656004,"created_at_utc_B":1616351953,"score_A":3,"score_B":2,"human_ref_A":"What's the average time to break down a whole chicken? In this case, two supremes\/airline chicken breasts (tenders removed), wings separated, legs separated and thighs deboned.   I started the week at a time of around 17 minutes and change, but right now my last three times are 13:33, 10:56, and 9:29 in that order. Is there much room for improvement?","human_ref_B":"When I make lasagna I cook onions, peppers, and mushrooms in a pot and then pour the 1-2 cups of liquid down the drain because I don't want a watery sauce. Should I be saving that liquid in the freezer for other purposes? Is that basically what a vegetable stock is?","labels":1,"seconds_difference":304051.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"grfogyr","c_root_id_B":"gs7e0i3","created_at_utc_A":1616118960,"created_at_utc_B":1616698953,"score_A":2,"score_B":3,"human_ref_A":"Can anyone recommend some alternatives to alliums in counteracting the sweetness of dishes containing vegetables like corn\/peas\/carrots? I have crohns and the entire genus is off the table because they trigger nasty flares for me (wompwomp).  For example, I\u2019m making a shepherds pie tonight and it is far too sweet. I can handle a very very small amount of onion and garlic in seasonings and sauces, so I applied Worcestershire liberally but it wasn\u2019t quite enough. I would typically season with truffle salt\/oil and a splash of vinegar but I\u2019m so burnt out on the flavor of truffle at this point. Would a splash of red wine have worked here? I don\u2019t drink often so never have it on hand unless I\u2019m planning a dish specifically calling for it, otherwise I would have just tried it lol.","human_ref_B":"Well... since you said there are no stupid questions... Can I heat up pesto? What does heat do to pesto? A pasta recipe I am trying tonight says to reduce heat to low and add heavy cream and pesto to the sauce while the pasta finishes cooking. Then add the pasta, some pasta water, and butter to the sauce. My first thought was to just wait to add the pesto once the pasta\/sauce is removed from the heat for max flavor. But would the pesto get a nice flavor from being heated on a low heat?","labels":0,"seconds_difference":579993.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"gs7e0i3","c_root_id_B":"grggr68","created_at_utc_A":1616698953,"created_at_utc_B":1616138292,"score_A":3,"score_B":2,"human_ref_A":"Well... since you said there are no stupid questions... Can I heat up pesto? What does heat do to pesto? A pasta recipe I am trying tonight says to reduce heat to low and add heavy cream and pesto to the sauce while the pasta finishes cooking. Then add the pasta, some pasta water, and butter to the sauce. My first thought was to just wait to add the pesto once the pasta\/sauce is removed from the heat for max flavor. But would the pesto get a nice flavor from being heated on a low heat?","human_ref_B":"Would anyone know how to make a chilli crisp like this shelf stable? https:\/\/www.seriouseats.com\/recipes\/2018\/04\/homemade-spicy-chili-crisp.html","labels":1,"seconds_difference":560661.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"gs7e0i3","c_root_id_B":"grq6tnx","created_at_utc_A":1616698953,"created_at_utc_B":1616351953,"score_A":3,"score_B":2,"human_ref_A":"Well... since you said there are no stupid questions... Can I heat up pesto? What does heat do to pesto? A pasta recipe I am trying tonight says to reduce heat to low and add heavy cream and pesto to the sauce while the pasta finishes cooking. Then add the pasta, some pasta water, and butter to the sauce. My first thought was to just wait to add the pesto once the pasta\/sauce is removed from the heat for max flavor. But would the pesto get a nice flavor from being heated on a low heat?","human_ref_B":"When I make lasagna I cook onions, peppers, and mushrooms in a pot and then pour the 1-2 cups of liquid down the drain because I don't want a watery sauce. Should I be saving that liquid in the freezer for other purposes? Is that basically what a vegetable stock is?","labels":1,"seconds_difference":347000.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"grfogyr","c_root_id_B":"gsbv72s","created_at_utc_A":1616118960,"created_at_utc_B":1616788235,"score_A":2,"score_B":3,"human_ref_A":"Can anyone recommend some alternatives to alliums in counteracting the sweetness of dishes containing vegetables like corn\/peas\/carrots? I have crohns and the entire genus is off the table because they trigger nasty flares for me (wompwomp).  For example, I\u2019m making a shepherds pie tonight and it is far too sweet. I can handle a very very small amount of onion and garlic in seasonings and sauces, so I applied Worcestershire liberally but it wasn\u2019t quite enough. I would typically season with truffle salt\/oil and a splash of vinegar but I\u2019m so burnt out on the flavor of truffle at this point. Would a splash of red wine have worked here? I don\u2019t drink often so never have it on hand unless I\u2019m planning a dish specifically calling for it, otherwise I would have just tried it lol.","human_ref_B":"Why do recipes often say \u2018cook onions 3-5 minutes until softened\u2019? Am I cooking onions wrong because they are never that quick","labels":0,"seconds_difference":669275.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"grggr68","c_root_id_B":"gsbv72s","created_at_utc_A":1616138292,"created_at_utc_B":1616788235,"score_A":2,"score_B":3,"human_ref_A":"Would anyone know how to make a chilli crisp like this shelf stable? https:\/\/www.seriouseats.com\/recipes\/2018\/04\/homemade-spicy-chili-crisp.html","human_ref_B":"Why do recipes often say \u2018cook onions 3-5 minutes until softened\u2019? Am I cooking onions wrong because they are never that quick","labels":0,"seconds_difference":649943.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"grq6tnx","c_root_id_B":"gsbv72s","created_at_utc_A":1616351953,"created_at_utc_B":1616788235,"score_A":2,"score_B":3,"human_ref_A":"When I make lasagna I cook onions, peppers, and mushrooms in a pot and then pour the 1-2 cups of liquid down the drain because I don't want a watery sauce. Should I be saving that liquid in the freezer for other purposes? Is that basically what a vegetable stock is?","human_ref_B":"Why do recipes often say \u2018cook onions 3-5 minutes until softened\u2019? Am I cooking onions wrong because they are never that quick","labels":0,"seconds_difference":436282.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"grfogyr","c_root_id_B":"gsdzyej","created_at_utc_A":1616118960,"created_at_utc_B":1616822867,"score_A":2,"score_B":3,"human_ref_A":"Can anyone recommend some alternatives to alliums in counteracting the sweetness of dishes containing vegetables like corn\/peas\/carrots? I have crohns and the entire genus is off the table because they trigger nasty flares for me (wompwomp).  For example, I\u2019m making a shepherds pie tonight and it is far too sweet. I can handle a very very small amount of onion and garlic in seasonings and sauces, so I applied Worcestershire liberally but it wasn\u2019t quite enough. I would typically season with truffle salt\/oil and a splash of vinegar but I\u2019m so burnt out on the flavor of truffle at this point. Would a splash of red wine have worked here? I don\u2019t drink often so never have it on hand unless I\u2019m planning a dish specifically calling for it, otherwise I would have just tried it lol.","human_ref_B":"John belushi\u2019s character places a light green foamy cube on his tray at [1:02] (https:\/\/youtu.be\/yg08_C307Ag)  What is that shit?","labels":0,"seconds_difference":703907.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"grggr68","c_root_id_B":"gsdzyej","created_at_utc_A":1616138292,"created_at_utc_B":1616822867,"score_A":2,"score_B":3,"human_ref_A":"Would anyone know how to make a chilli crisp like this shelf stable? https:\/\/www.seriouseats.com\/recipes\/2018\/04\/homemade-spicy-chili-crisp.html","human_ref_B":"John belushi\u2019s character places a light green foamy cube on his tray at [1:02] (https:\/\/youtu.be\/yg08_C307Ag)  What is that shit?","labels":0,"seconds_difference":684575.0,"score_ratio":1.5}
{"post_id":"m77voi","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly discussion: no stupid questions here! Feel free to ask anything. Remember only that our food safety rules and our politeness rules still apply.","c_root_id_A":"gsdzyej","c_root_id_B":"grq6tnx","created_at_utc_A":1616822867,"created_at_utc_B":1616351953,"score_A":3,"score_B":2,"human_ref_A":"John belushi\u2019s character places a light green foamy cube on his tray at [1:02] (https:\/\/youtu.be\/yg08_C307Ag)  What is that shit?","human_ref_B":"When I make lasagna I cook onions, peppers, and mushrooms in a pot and then pour the 1-2 cups of liquid down the drain because I don't want a watery sauce. Should I be saving that liquid in the freezer for other purposes? Is that basically what a vegetable stock is?","labels":1,"seconds_difference":470914.0,"score_ratio":1.5}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6cayg","c_root_id_B":"ff65w6l","created_at_utc_A":1579624074,"created_at_utc_B":1579619890,"score_A":50,"score_B":34,"human_ref_A":"My 7yo loves sushi, and so we occassionally make it at home for the 2 of us. We use surimi (imitation krab) and tempura shrimp from the freezer section. We enjoy washing the rice (little hands scrub well!) and he SUPER enjoys making the sweet vinegar but is not a fan of cutting it gently into the rice, so he fans while I cut.  Then, invariably, I struggle to form an ugly, disheveled roll or two, give up, and toss all the ingredients into a bowl - which we call \"scoop-shi\".  10\/10, would recommend","human_ref_B":"What I've learned is that sushi is one of the foods that is just not worth the effort to make at home, unfortunately.  It is not necessarily because it is *difficult*, although that plays a part, but rather the amount and diversity of fish required is just not feasible.   If your goal is to make a bunch of spicy tuna\/salmon rolls, then by all means, go for it. It isn't that hard.  However, I enjoy the variety of fish that I just will not be able to replicate at home (uni+roe+tuna+eel+salmon....)","labels":1,"seconds_difference":4184.0,"score_ratio":1.4705882353}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6cayg","c_root_id_B":"ff64ick","created_at_utc_A":1579624074,"created_at_utc_B":1579618925,"score_A":50,"score_B":24,"human_ref_A":"My 7yo loves sushi, and so we occassionally make it at home for the 2 of us. We use surimi (imitation krab) and tempura shrimp from the freezer section. We enjoy washing the rice (little hands scrub well!) and he SUPER enjoys making the sweet vinegar but is not a fan of cutting it gently into the rice, so he fans while I cut.  Then, invariably, I struggle to form an ugly, disheveled roll or two, give up, and toss all the ingredients into a bowl - which we call \"scoop-shi\".  10\/10, would recommend","human_ref_B":"Cut the vegetables into thin strips then cut them again, then cut them again. having them too large can really screw up the roll.   I like to buy my sushi grade fish from a place that makes sushi and that I've had their sushi (Wegman's in the NE US). That way you can try their sushi before you invest in a few hunks of good fish.   Tempura shrimp are easy to make but make sure you get the jumbo shrimp for it and then if you have anyone who's iffy about eating raw fish they can eat the tempura.","labels":1,"seconds_difference":5149.0,"score_ratio":2.0833333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6cayg","c_root_id_B":"ff69lis","created_at_utc_A":1579624074,"created_at_utc_B":1579622337,"score_A":50,"score_B":19,"human_ref_A":"My 7yo loves sushi, and so we occassionally make it at home for the 2 of us. We use surimi (imitation krab) and tempura shrimp from the freezer section. We enjoy washing the rice (little hands scrub well!) and he SUPER enjoys making the sweet vinegar but is not a fan of cutting it gently into the rice, so he fans while I cut.  Then, invariably, I struggle to form an ugly, disheveled roll or two, give up, and toss all the ingredients into a bowl - which we call \"scoop-shi\".  10\/10, would recommend","human_ref_B":"At home I just don't bother with the whole raw fish deal. I either make vegetarian sushi or Korean-style sushi that has only cooked ingredients. Lately the Korean-style sushi (called gimbap) that I've been digging has bulgogi, carrots, pickled daikon, and wilted spinach.","labels":1,"seconds_difference":1737.0,"score_ratio":2.6315789474}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6cayg","c_root_id_B":"ff64m8a","created_at_utc_A":1579624074,"created_at_utc_B":1579619001,"score_A":50,"score_B":13,"human_ref_A":"My 7yo loves sushi, and so we occassionally make it at home for the 2 of us. We use surimi (imitation krab) and tempura shrimp from the freezer section. We enjoy washing the rice (little hands scrub well!) and he SUPER enjoys making the sweet vinegar but is not a fan of cutting it gently into the rice, so he fans while I cut.  Then, invariably, I struggle to form an ugly, disheveled roll or two, give up, and toss all the ingredients into a bowl - which we call \"scoop-shi\".  10\/10, would recommend","human_ref_B":"I used to make it a lot.  Then I started reading about the proper handling of raw fish and how sick you can get.  Damn... wish I didnt read so much,","labels":1,"seconds_difference":5073.0,"score_ratio":3.8461538462}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7kjfe","c_root_id_B":"ff65w6l","created_at_utc_A":1579651728,"created_at_utc_B":1579619890,"score_A":38,"score_B":34,"human_ref_A":"Sweet! Something I'm qualified to talk about for once.  I'm a professional sushi chef. If you have any particular questions, ask away :)","human_ref_B":"What I've learned is that sushi is one of the foods that is just not worth the effort to make at home, unfortunately.  It is not necessarily because it is *difficult*, although that plays a part, but rather the amount and diversity of fish required is just not feasible.   If your goal is to make a bunch of spicy tuna\/salmon rolls, then by all means, go for it. It isn't that hard.  However, I enjoy the variety of fish that I just will not be able to replicate at home (uni+roe+tuna+eel+salmon....)","labels":1,"seconds_difference":31838.0,"score_ratio":1.1176470588}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff64ick","c_root_id_B":"ff7kjfe","created_at_utc_A":1579618925,"created_at_utc_B":1579651728,"score_A":24,"score_B":38,"human_ref_A":"Cut the vegetables into thin strips then cut them again, then cut them again. having them too large can really screw up the roll.   I like to buy my sushi grade fish from a place that makes sushi and that I've had their sushi (Wegman's in the NE US). That way you can try their sushi before you invest in a few hunks of good fish.   Tempura shrimp are easy to make but make sure you get the jumbo shrimp for it and then if you have anyone who's iffy about eating raw fish they can eat the tempura.","human_ref_B":"Sweet! Something I'm qualified to talk about for once.  I'm a professional sushi chef. If you have any particular questions, ask away :)","labels":0,"seconds_difference":32803.0,"score_ratio":1.5833333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff69lis","c_root_id_B":"ff7kjfe","created_at_utc_A":1579622337,"created_at_utc_B":1579651728,"score_A":19,"score_B":38,"human_ref_A":"At home I just don't bother with the whole raw fish deal. I either make vegetarian sushi or Korean-style sushi that has only cooked ingredients. Lately the Korean-style sushi (called gimbap) that I've been digging has bulgogi, carrots, pickled daikon, and wilted spinach.","human_ref_B":"Sweet! Something I'm qualified to talk about for once.  I'm a professional sushi chef. If you have any particular questions, ask away :)","labels":0,"seconds_difference":29391.0,"score_ratio":2.0}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7kjfe","c_root_id_B":"ff6y9g9","created_at_utc_A":1579651728,"created_at_utc_B":1579637359,"score_A":38,"score_B":14,"human_ref_A":"Sweet! Something I'm qualified to talk about for once.  I'm a professional sushi chef. If you have any particular questions, ask away :)","human_ref_B":"I like to make sushi with the kids. It feels like arts and crafts and everyone gets to eat their own creations.  Personally I like making sushi because I get to rummage through my freezer and try out some of the products of my experiments in very cold smoking.   A few years ago I started experimenting with very cold smoking in the winter. I was waiting for particularly cold winter nights when I could smoke fish for several hours and maintain refrigerator like conditions in the smoker cabinet. I'd stick in slabs of brine ice (frozen salt water solution) into the smoker cabinet to provide further cooling to the warm smoke to hold basically 2C conditions.  What the cold smoking let me do was smoke my fish with much weaker cures or no cure at all to inhibit bacterial growth which yielded some really nice smoked fish that was still quite moist without heavily overpowering salty or sweet notes.  I got a pieces of really excellent mildly smoked sable (fairly similar to mackerel), and salmon, for my home sushi. Brush on some home brew nikiri with a touch of maple syrup and I can play with some really neat flavor combinations. Hit that little band of silver sablefish skin with a torch for added dimension!  For me, homebrew sushi is for me to play with whatever neat stuff I have lying around. I don't have to worry about practical restaurant concerns like authenticity or presentation. I can pack my slugs of rice way too loose so they're really on the verge of falling apart.   Ultimately I like to make my own sushi because I can sometimes discover really delicious bites that would probably end up being really bad sellers at a real restaurant where their customers have \"expectations\"   I don't generally make anything that I could easily get in a sushi restaurant because they pretty much always do a better, much faster job, than I can do, unless I see a really good deal on some uni or dry packed scallops at my favorite fish store.","labels":1,"seconds_difference":14369.0,"score_ratio":2.7142857143}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7kjfe","c_root_id_B":"ff64m8a","created_at_utc_A":1579651728,"created_at_utc_B":1579619001,"score_A":38,"score_B":13,"human_ref_A":"Sweet! Something I'm qualified to talk about for once.  I'm a professional sushi chef. If you have any particular questions, ask away :)","human_ref_B":"I used to make it a lot.  Then I started reading about the proper handling of raw fish and how sick you can get.  Damn... wish I didnt read so much,","labels":1,"seconds_difference":32727.0,"score_ratio":2.9230769231}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7ilar","c_root_id_B":"ff7kjfe","created_at_utc_A":1579650398,"created_at_utc_B":1579651728,"score_A":11,"score_B":38,"human_ref_A":"Oh for the love of god, just find a fishmonger you can trust. One that you work with for a month or so, and will take feedback. For non sushi fish.   Then ask them, if they know that you only buy fish from them, they won\u2019t let you buy stuff that isn\u2019t safe. It simply isn\u2019t worth the risk to their reputation. I definitely isn\u2019t worth the risk twice!!!","human_ref_B":"Sweet! Something I'm qualified to talk about for once.  I'm a professional sushi chef. If you have any particular questions, ask away :)","labels":0,"seconds_difference":1330.0,"score_ratio":3.4545454545}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7kjfe","c_root_id_B":"ff6dchk","created_at_utc_A":1579651728,"created_at_utc_B":1579624730,"score_A":38,"score_B":9,"human_ref_A":"Sweet! Something I'm qualified to talk about for once.  I'm a professional sushi chef. If you have any particular questions, ask away :)","human_ref_B":"When I went to Japan a knowledgeable guy was explaining to me some nuances behind sushi and sashimi. These chefs train for 10+ years daily on how to choose the fish, which for some involve establishing a close relationship with the fishermen. It goes to the point that they are aware that 1 week ago there was a storm in the area, thus changing the salinity of the water, so they adjust their brine accordingly. After listening to this and tasting proper sashimi my interest in making it myself decreased a lot. It's still fun to make it, but it's not and will never be the real thing.  Edit: would somebody explain the downvotes to me? Did I say something offensive or something?","labels":1,"seconds_difference":26998.0,"score_ratio":4.2222222222}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6tfjk","c_root_id_B":"ff7kjfe","created_at_utc_A":1579634516,"created_at_utc_B":1579651728,"score_A":6,"score_B":38,"human_ref_A":"We do sushi night like some families do taco night - prepare all the ingredients separately, set them on the table, and let everyone assemble their own rolls or nigiri on their plates.  We buy the fish the day of use, slice it and plate it just after getting it home, and start the meal.  The kids love it!","human_ref_B":"Sweet! Something I'm qualified to talk about for once.  I'm a professional sushi chef. If you have any particular questions, ask away :)","labels":0,"seconds_difference":17212.0,"score_ratio":6.3333333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7kjfe","c_root_id_B":"ff6jax6","created_at_utc_A":1579651728,"created_at_utc_B":1579628411,"score_A":38,"score_B":6,"human_ref_A":"Sweet! Something I'm qualified to talk about for once.  I'm a professional sushi chef. If you have any particular questions, ask away :)","human_ref_B":"lots of good advice here, but one thing I haven't seen mentioned:   * Keep the rice warm while you are using it.   It really helps to use a rice cooker warm setting. After you season the rice, put it back into the rice cooker, cover it with a damp towel, and close the lid to keep it warm and moist.  That will keep it from clumping up together. Warm rice spreads really easily onto the nori, and tastes better than cold rice.","labels":1,"seconds_difference":23317.0,"score_ratio":6.3333333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7kjfe","c_root_id_B":"ff6un62","created_at_utc_A":1579651728,"created_at_utc_B":1579635226,"score_A":38,"score_B":6,"human_ref_A":"Sweet! Something I'm qualified to talk about for once.  I'm a professional sushi chef. If you have any particular questions, ask away :)","human_ref_B":"I actually just found and read this thread the other day:  https:\/\/www.reddit.com\/r\/sushi\/comments\/917w0d\/psa_there_is_no_such_thing_as_sushigrade\/  can anyone comment on the validity of this post? is the advice worth following?","labels":1,"seconds_difference":16502.0,"score_ratio":6.3333333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7kjfe","c_root_id_B":"ff733d6","created_at_utc_A":1579651728,"created_at_utc_B":1579640150,"score_A":38,"score_B":6,"human_ref_A":"Sweet! Something I'm qualified to talk about for once.  I'm a professional sushi chef. If you have any particular questions, ask away :)","human_ref_B":"My sweetie makes sushi for himself, but I can't eat it.  For reasons I don't understand, his rice is terrible; it's the wrong texture - squishy, gross.  He's a wonderful sweetie but he does have this one fault.  I have offered to buy a rice-maker with a 'sushi' setting but he insists on making ordinary boiled rice, which leads to this horrible texture.    The sushi place down the street has a large-size rice cooker that makes perfect sushi rice every time, but my sweetie still thinks his rice is fine.","labels":1,"seconds_difference":11578.0,"score_ratio":6.3333333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff65w6l","c_root_id_B":"ff64ick","created_at_utc_A":1579619890,"created_at_utc_B":1579618925,"score_A":34,"score_B":24,"human_ref_A":"What I've learned is that sushi is one of the foods that is just not worth the effort to make at home, unfortunately.  It is not necessarily because it is *difficult*, although that plays a part, but rather the amount and diversity of fish required is just not feasible.   If your goal is to make a bunch of spicy tuna\/salmon rolls, then by all means, go for it. It isn't that hard.  However, I enjoy the variety of fish that I just will not be able to replicate at home (uni+roe+tuna+eel+salmon....)","human_ref_B":"Cut the vegetables into thin strips then cut them again, then cut them again. having them too large can really screw up the roll.   I like to buy my sushi grade fish from a place that makes sushi and that I've had their sushi (Wegman's in the NE US). That way you can try their sushi before you invest in a few hunks of good fish.   Tempura shrimp are easy to make but make sure you get the jumbo shrimp for it and then if you have anyone who's iffy about eating raw fish they can eat the tempura.","labels":1,"seconds_difference":965.0,"score_ratio":1.4166666667}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff65w6l","c_root_id_B":"ff64m8a","created_at_utc_A":1579619890,"created_at_utc_B":1579619001,"score_A":34,"score_B":13,"human_ref_A":"What I've learned is that sushi is one of the foods that is just not worth the effort to make at home, unfortunately.  It is not necessarily because it is *difficult*, although that plays a part, but rather the amount and diversity of fish required is just not feasible.   If your goal is to make a bunch of spicy tuna\/salmon rolls, then by all means, go for it. It isn't that hard.  However, I enjoy the variety of fish that I just will not be able to replicate at home (uni+roe+tuna+eel+salmon....)","human_ref_B":"I used to make it a lot.  Then I started reading about the proper handling of raw fish and how sick you can get.  Damn... wish I didnt read so much,","labels":1,"seconds_difference":889.0,"score_ratio":2.6153846154}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff64ick","c_root_id_B":"ff7zy2b","created_at_utc_A":1579618925,"created_at_utc_B":1579662405,"score_A":24,"score_B":27,"human_ref_A":"Cut the vegetables into thin strips then cut them again, then cut them again. having them too large can really screw up the roll.   I like to buy my sushi grade fish from a place that makes sushi and that I've had their sushi (Wegman's in the NE US). That way you can try their sushi before you invest in a few hunks of good fish.   Tempura shrimp are easy to make but make sure you get the jumbo shrimp for it and then if you have anyone who's iffy about eating raw fish they can eat the tempura.","human_ref_B":"Most people who grew up in \"rice loving\" homes or regions know that rice must be rinsed of starch before cooking.  For them it is as obvious as the need to peel an onion before using it.  So depending on who is replying to these questions, you may see nothing about rinsing the rice (because they naturally assumed it would be done), you may see an off hand \"rinse the rice\" without a real description of what that means, or in rare cases you might see gringo directions like this - rinse the rice in a cup or bowl in tap water by stirring it then pouring off the cloudy water - do this as often as necessary until the water is no longer cloudy (likely 10+ times).  This is the key secret to any rice - sushi, basmati, pilaf, even sticky Thai.","labels":0,"seconds_difference":43480.0,"score_ratio":1.125}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7zy2b","c_root_id_B":"ff69lis","created_at_utc_A":1579662405,"created_at_utc_B":1579622337,"score_A":27,"score_B":19,"human_ref_A":"Most people who grew up in \"rice loving\" homes or regions know that rice must be rinsed of starch before cooking.  For them it is as obvious as the need to peel an onion before using it.  So depending on who is replying to these questions, you may see nothing about rinsing the rice (because they naturally assumed it would be done), you may see an off hand \"rinse the rice\" without a real description of what that means, or in rare cases you might see gringo directions like this - rinse the rice in a cup or bowl in tap water by stirring it then pouring off the cloudy water - do this as often as necessary until the water is no longer cloudy (likely 10+ times).  This is the key secret to any rice - sushi, basmati, pilaf, even sticky Thai.","human_ref_B":"At home I just don't bother with the whole raw fish deal. I either make vegetarian sushi or Korean-style sushi that has only cooked ingredients. Lately the Korean-style sushi (called gimbap) that I've been digging has bulgogi, carrots, pickled daikon, and wilted spinach.","labels":1,"seconds_difference":40068.0,"score_ratio":1.4210526316}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7opjl","c_root_id_B":"ff7zy2b","created_at_utc_A":1579654637,"created_at_utc_B":1579662405,"score_A":19,"score_B":27,"human_ref_A":"I used to work in a sushi restaurant (just as a dishwasher, but the chefs there would give me free sushi all the time) and I got really hooked on sushi. I got a sushi mat for Christmas, but I recently went vegan and I've been making tofu and veggie rolls, so I was just wondering if anyone has any cool ideas for veggie rolls. Thanks!","human_ref_B":"Most people who grew up in \"rice loving\" homes or regions know that rice must be rinsed of starch before cooking.  For them it is as obvious as the need to peel an onion before using it.  So depending on who is replying to these questions, you may see nothing about rinsing the rice (because they naturally assumed it would be done), you may see an off hand \"rinse the rice\" without a real description of what that means, or in rare cases you might see gringo directions like this - rinse the rice in a cup or bowl in tap water by stirring it then pouring off the cloudy water - do this as often as necessary until the water is no longer cloudy (likely 10+ times).  This is the key secret to any rice - sushi, basmati, pilaf, even sticky Thai.","labels":0,"seconds_difference":7768.0,"score_ratio":1.4210526316}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6y9g9","c_root_id_B":"ff7zy2b","created_at_utc_A":1579637359,"created_at_utc_B":1579662405,"score_A":14,"score_B":27,"human_ref_A":"I like to make sushi with the kids. It feels like arts and crafts and everyone gets to eat their own creations.  Personally I like making sushi because I get to rummage through my freezer and try out some of the products of my experiments in very cold smoking.   A few years ago I started experimenting with very cold smoking in the winter. I was waiting for particularly cold winter nights when I could smoke fish for several hours and maintain refrigerator like conditions in the smoker cabinet. I'd stick in slabs of brine ice (frozen salt water solution) into the smoker cabinet to provide further cooling to the warm smoke to hold basically 2C conditions.  What the cold smoking let me do was smoke my fish with much weaker cures or no cure at all to inhibit bacterial growth which yielded some really nice smoked fish that was still quite moist without heavily overpowering salty or sweet notes.  I got a pieces of really excellent mildly smoked sable (fairly similar to mackerel), and salmon, for my home sushi. Brush on some home brew nikiri with a touch of maple syrup and I can play with some really neat flavor combinations. Hit that little band of silver sablefish skin with a torch for added dimension!  For me, homebrew sushi is for me to play with whatever neat stuff I have lying around. I don't have to worry about practical restaurant concerns like authenticity or presentation. I can pack my slugs of rice way too loose so they're really on the verge of falling apart.   Ultimately I like to make my own sushi because I can sometimes discover really delicious bites that would probably end up being really bad sellers at a real restaurant where their customers have \"expectations\"   I don't generally make anything that I could easily get in a sushi restaurant because they pretty much always do a better, much faster job, than I can do, unless I see a really good deal on some uni or dry packed scallops at my favorite fish store.","human_ref_B":"Most people who grew up in \"rice loving\" homes or regions know that rice must be rinsed of starch before cooking.  For them it is as obvious as the need to peel an onion before using it.  So depending on who is replying to these questions, you may see nothing about rinsing the rice (because they naturally assumed it would be done), you may see an off hand \"rinse the rice\" without a real description of what that means, or in rare cases you might see gringo directions like this - rinse the rice in a cup or bowl in tap water by stirring it then pouring off the cloudy water - do this as often as necessary until the water is no longer cloudy (likely 10+ times).  This is the key secret to any rice - sushi, basmati, pilaf, even sticky Thai.","labels":0,"seconds_difference":25046.0,"score_ratio":1.9285714286}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff64m8a","c_root_id_B":"ff7zy2b","created_at_utc_A":1579619001,"created_at_utc_B":1579662405,"score_A":13,"score_B":27,"human_ref_A":"I used to make it a lot.  Then I started reading about the proper handling of raw fish and how sick you can get.  Damn... wish I didnt read so much,","human_ref_B":"Most people who grew up in \"rice loving\" homes or regions know that rice must be rinsed of starch before cooking.  For them it is as obvious as the need to peel an onion before using it.  So depending on who is replying to these questions, you may see nothing about rinsing the rice (because they naturally assumed it would be done), you may see an off hand \"rinse the rice\" without a real description of what that means, or in rare cases you might see gringo directions like this - rinse the rice in a cup or bowl in tap water by stirring it then pouring off the cloudy water - do this as often as necessary until the water is no longer cloudy (likely 10+ times).  This is the key secret to any rice - sushi, basmati, pilaf, even sticky Thai.","labels":0,"seconds_difference":43404.0,"score_ratio":2.0769230769}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7ilar","c_root_id_B":"ff7zy2b","created_at_utc_A":1579650398,"created_at_utc_B":1579662405,"score_A":11,"score_B":27,"human_ref_A":"Oh for the love of god, just find a fishmonger you can trust. One that you work with for a month or so, and will take feedback. For non sushi fish.   Then ask them, if they know that you only buy fish from them, they won\u2019t let you buy stuff that isn\u2019t safe. It simply isn\u2019t worth the risk to their reputation. I definitely isn\u2019t worth the risk twice!!!","human_ref_B":"Most people who grew up in \"rice loving\" homes or regions know that rice must be rinsed of starch before cooking.  For them it is as obvious as the need to peel an onion before using it.  So depending on who is replying to these questions, you may see nothing about rinsing the rice (because they naturally assumed it would be done), you may see an off hand \"rinse the rice\" without a real description of what that means, or in rare cases you might see gringo directions like this - rinse the rice in a cup or bowl in tap water by stirring it then pouring off the cloudy water - do this as often as necessary until the water is no longer cloudy (likely 10+ times).  This is the key secret to any rice - sushi, basmati, pilaf, even sticky Thai.","labels":0,"seconds_difference":12007.0,"score_ratio":2.4545454545}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7zy2b","c_root_id_B":"ff6dchk","created_at_utc_A":1579662405,"created_at_utc_B":1579624730,"score_A":27,"score_B":9,"human_ref_A":"Most people who grew up in \"rice loving\" homes or regions know that rice must be rinsed of starch before cooking.  For them it is as obvious as the need to peel an onion before using it.  So depending on who is replying to these questions, you may see nothing about rinsing the rice (because they naturally assumed it would be done), you may see an off hand \"rinse the rice\" without a real description of what that means, or in rare cases you might see gringo directions like this - rinse the rice in a cup or bowl in tap water by stirring it then pouring off the cloudy water - do this as often as necessary until the water is no longer cloudy (likely 10+ times).  This is the key secret to any rice - sushi, basmati, pilaf, even sticky Thai.","human_ref_B":"When I went to Japan a knowledgeable guy was explaining to me some nuances behind sushi and sashimi. These chefs train for 10+ years daily on how to choose the fish, which for some involve establishing a close relationship with the fishermen. It goes to the point that they are aware that 1 week ago there was a storm in the area, thus changing the salinity of the water, so they adjust their brine accordingly. After listening to this and tasting proper sashimi my interest in making it myself decreased a lot. It's still fun to make it, but it's not and will never be the real thing.  Edit: would somebody explain the downvotes to me? Did I say something offensive or something?","labels":1,"seconds_difference":37675.0,"score_ratio":3.0}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6tfjk","c_root_id_B":"ff7zy2b","created_at_utc_A":1579634516,"created_at_utc_B":1579662405,"score_A":6,"score_B":27,"human_ref_A":"We do sushi night like some families do taco night - prepare all the ingredients separately, set them on the table, and let everyone assemble their own rolls or nigiri on their plates.  We buy the fish the day of use, slice it and plate it just after getting it home, and start the meal.  The kids love it!","human_ref_B":"Most people who grew up in \"rice loving\" homes or regions know that rice must be rinsed of starch before cooking.  For them it is as obvious as the need to peel an onion before using it.  So depending on who is replying to these questions, you may see nothing about rinsing the rice (because they naturally assumed it would be done), you may see an off hand \"rinse the rice\" without a real description of what that means, or in rare cases you might see gringo directions like this - rinse the rice in a cup or bowl in tap water by stirring it then pouring off the cloudy water - do this as often as necessary until the water is no longer cloudy (likely 10+ times).  This is the key secret to any rice - sushi, basmati, pilaf, even sticky Thai.","labels":0,"seconds_difference":27889.0,"score_ratio":4.5}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7yxri","c_root_id_B":"ff7zy2b","created_at_utc_A":1579661694,"created_at_utc_B":1579662405,"score_A":9,"score_B":27,"human_ref_A":"I've been in the sushi game for years.  For fresh fish at home, some cities have Japanese grocery stores that will cut fish daily. Definitely go there!  If that is not available, check with your more high end grocery store fish department and talk to the fish mongers. Build a relationship with them and then let them know you intend on making sushi. Ask them when they would recommend coming in and buying fish.  To be super safe, freeze the fish for at least 5 days below -5F. Farmed fish that are fed pellets technically don't need to be frozen to be consumed raw, however, to be safe at home you should definitely freeze.   As far as creativity, let your imagination run wild. Anything that goes with rice and seaweed can go into a sushi roll. Fried pork and kimchi? Chicken salad and grilled zucchini? Why not!  My mom would make me rolls with pork floss (Taiwanese pork threads), tamago (rolled omlette) and cucumber and sesame seeds. It was the best lunch!","human_ref_B":"Most people who grew up in \"rice loving\" homes or regions know that rice must be rinsed of starch before cooking.  For them it is as obvious as the need to peel an onion before using it.  So depending on who is replying to these questions, you may see nothing about rinsing the rice (because they naturally assumed it would be done), you may see an off hand \"rinse the rice\" without a real description of what that means, or in rare cases you might see gringo directions like this - rinse the rice in a cup or bowl in tap water by stirring it then pouring off the cloudy water - do this as often as necessary until the water is no longer cloudy (likely 10+ times).  This is the key secret to any rice - sushi, basmati, pilaf, even sticky Thai.","labels":0,"seconds_difference":711.0,"score_ratio":3.0}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6jax6","c_root_id_B":"ff7zy2b","created_at_utc_A":1579628411,"created_at_utc_B":1579662405,"score_A":6,"score_B":27,"human_ref_A":"lots of good advice here, but one thing I haven't seen mentioned:   * Keep the rice warm while you are using it.   It really helps to use a rice cooker warm setting. After you season the rice, put it back into the rice cooker, cover it with a damp towel, and close the lid to keep it warm and moist.  That will keep it from clumping up together. Warm rice spreads really easily onto the nori, and tastes better than cold rice.","human_ref_B":"Most people who grew up in \"rice loving\" homes or regions know that rice must be rinsed of starch before cooking.  For them it is as obvious as the need to peel an onion before using it.  So depending on who is replying to these questions, you may see nothing about rinsing the rice (because they naturally assumed it would be done), you may see an off hand \"rinse the rice\" without a real description of what that means, or in rare cases you might see gringo directions like this - rinse the rice in a cup or bowl in tap water by stirring it then pouring off the cloudy water - do this as often as necessary until the water is no longer cloudy (likely 10+ times).  This is the key secret to any rice - sushi, basmati, pilaf, even sticky Thai.","labels":0,"seconds_difference":33994.0,"score_ratio":4.5}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6un62","c_root_id_B":"ff7zy2b","created_at_utc_A":1579635226,"created_at_utc_B":1579662405,"score_A":6,"score_B":27,"human_ref_A":"I actually just found and read this thread the other day:  https:\/\/www.reddit.com\/r\/sushi\/comments\/917w0d\/psa_there_is_no_such_thing_as_sushigrade\/  can anyone comment on the validity of this post? is the advice worth following?","human_ref_B":"Most people who grew up in \"rice loving\" homes or regions know that rice must be rinsed of starch before cooking.  For them it is as obvious as the need to peel an onion before using it.  So depending on who is replying to these questions, you may see nothing about rinsing the rice (because they naturally assumed it would be done), you may see an off hand \"rinse the rice\" without a real description of what that means, or in rare cases you might see gringo directions like this - rinse the rice in a cup or bowl in tap water by stirring it then pouring off the cloudy water - do this as often as necessary until the water is no longer cloudy (likely 10+ times).  This is the key secret to any rice - sushi, basmati, pilaf, even sticky Thai.","labels":0,"seconds_difference":27179.0,"score_ratio":4.5}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff733d6","c_root_id_B":"ff7zy2b","created_at_utc_A":1579640150,"created_at_utc_B":1579662405,"score_A":6,"score_B":27,"human_ref_A":"My sweetie makes sushi for himself, but I can't eat it.  For reasons I don't understand, his rice is terrible; it's the wrong texture - squishy, gross.  He's a wonderful sweetie but he does have this one fault.  I have offered to buy a rice-maker with a 'sushi' setting but he insists on making ordinary boiled rice, which leads to this horrible texture.    The sushi place down the street has a large-size rice cooker that makes perfect sushi rice every time, but my sweetie still thinks his rice is fine.","human_ref_B":"Most people who grew up in \"rice loving\" homes or regions know that rice must be rinsed of starch before cooking.  For them it is as obvious as the need to peel an onion before using it.  So depending on who is replying to these questions, you may see nothing about rinsing the rice (because they naturally assumed it would be done), you may see an off hand \"rinse the rice\" without a real description of what that means, or in rare cases you might see gringo directions like this - rinse the rice in a cup or bowl in tap water by stirring it then pouring off the cloudy water - do this as often as necessary until the water is no longer cloudy (likely 10+ times).  This is the key secret to any rice - sushi, basmati, pilaf, even sticky Thai.","labels":0,"seconds_difference":22255.0,"score_ratio":4.5}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff64m8a","c_root_id_B":"ff69lis","created_at_utc_A":1579619001,"created_at_utc_B":1579622337,"score_A":13,"score_B":19,"human_ref_A":"I used to make it a lot.  Then I started reading about the proper handling of raw fish and how sick you can get.  Damn... wish I didnt read so much,","human_ref_B":"At home I just don't bother with the whole raw fish deal. I either make vegetarian sushi or Korean-style sushi that has only cooked ingredients. Lately the Korean-style sushi (called gimbap) that I've been digging has bulgogi, carrots, pickled daikon, and wilted spinach.","labels":0,"seconds_difference":3336.0,"score_ratio":1.4615384615}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7opjl","c_root_id_B":"ff6y9g9","created_at_utc_A":1579654637,"created_at_utc_B":1579637359,"score_A":19,"score_B":14,"human_ref_A":"I used to work in a sushi restaurant (just as a dishwasher, but the chefs there would give me free sushi all the time) and I got really hooked on sushi. I got a sushi mat for Christmas, but I recently went vegan and I've been making tofu and veggie rolls, so I was just wondering if anyone has any cool ideas for veggie rolls. Thanks!","human_ref_B":"I like to make sushi with the kids. It feels like arts and crafts and everyone gets to eat their own creations.  Personally I like making sushi because I get to rummage through my freezer and try out some of the products of my experiments in very cold smoking.   A few years ago I started experimenting with very cold smoking in the winter. I was waiting for particularly cold winter nights when I could smoke fish for several hours and maintain refrigerator like conditions in the smoker cabinet. I'd stick in slabs of brine ice (frozen salt water solution) into the smoker cabinet to provide further cooling to the warm smoke to hold basically 2C conditions.  What the cold smoking let me do was smoke my fish with much weaker cures or no cure at all to inhibit bacterial growth which yielded some really nice smoked fish that was still quite moist without heavily overpowering salty or sweet notes.  I got a pieces of really excellent mildly smoked sable (fairly similar to mackerel), and salmon, for my home sushi. Brush on some home brew nikiri with a touch of maple syrup and I can play with some really neat flavor combinations. Hit that little band of silver sablefish skin with a torch for added dimension!  For me, homebrew sushi is for me to play with whatever neat stuff I have lying around. I don't have to worry about practical restaurant concerns like authenticity or presentation. I can pack my slugs of rice way too loose so they're really on the verge of falling apart.   Ultimately I like to make my own sushi because I can sometimes discover really delicious bites that would probably end up being really bad sellers at a real restaurant where their customers have \"expectations\"   I don't generally make anything that I could easily get in a sushi restaurant because they pretty much always do a better, much faster job, than I can do, unless I see a really good deal on some uni or dry packed scallops at my favorite fish store.","labels":1,"seconds_difference":17278.0,"score_ratio":1.3571428571}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff64m8a","c_root_id_B":"ff7opjl","created_at_utc_A":1579619001,"created_at_utc_B":1579654637,"score_A":13,"score_B":19,"human_ref_A":"I used to make it a lot.  Then I started reading about the proper handling of raw fish and how sick you can get.  Damn... wish I didnt read so much,","human_ref_B":"I used to work in a sushi restaurant (just as a dishwasher, but the chefs there would give me free sushi all the time) and I got really hooked on sushi. I got a sushi mat for Christmas, but I recently went vegan and I've been making tofu and veggie rolls, so I was just wondering if anyone has any cool ideas for veggie rolls. Thanks!","labels":0,"seconds_difference":35636.0,"score_ratio":1.4615384615}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7ilar","c_root_id_B":"ff7opjl","created_at_utc_A":1579650398,"created_at_utc_B":1579654637,"score_A":11,"score_B":19,"human_ref_A":"Oh for the love of god, just find a fishmonger you can trust. One that you work with for a month or so, and will take feedback. For non sushi fish.   Then ask them, if they know that you only buy fish from them, they won\u2019t let you buy stuff that isn\u2019t safe. It simply isn\u2019t worth the risk to their reputation. I definitely isn\u2019t worth the risk twice!!!","human_ref_B":"I used to work in a sushi restaurant (just as a dishwasher, but the chefs there would give me free sushi all the time) and I got really hooked on sushi. I got a sushi mat for Christmas, but I recently went vegan and I've been making tofu and veggie rolls, so I was just wondering if anyone has any cool ideas for veggie rolls. Thanks!","labels":0,"seconds_difference":4239.0,"score_ratio":1.7272727273}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7opjl","c_root_id_B":"ff6dchk","created_at_utc_A":1579654637,"created_at_utc_B":1579624730,"score_A":19,"score_B":9,"human_ref_A":"I used to work in a sushi restaurant (just as a dishwasher, but the chefs there would give me free sushi all the time) and I got really hooked on sushi. I got a sushi mat for Christmas, but I recently went vegan and I've been making tofu and veggie rolls, so I was just wondering if anyone has any cool ideas for veggie rolls. Thanks!","human_ref_B":"When I went to Japan a knowledgeable guy was explaining to me some nuances behind sushi and sashimi. These chefs train for 10+ years daily on how to choose the fish, which for some involve establishing a close relationship with the fishermen. It goes to the point that they are aware that 1 week ago there was a storm in the area, thus changing the salinity of the water, so they adjust their brine accordingly. After listening to this and tasting proper sashimi my interest in making it myself decreased a lot. It's still fun to make it, but it's not and will never be the real thing.  Edit: would somebody explain the downvotes to me? Did I say something offensive or something?","labels":1,"seconds_difference":29907.0,"score_ratio":2.1111111111}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6tfjk","c_root_id_B":"ff7opjl","created_at_utc_A":1579634516,"created_at_utc_B":1579654637,"score_A":6,"score_B":19,"human_ref_A":"We do sushi night like some families do taco night - prepare all the ingredients separately, set them on the table, and let everyone assemble their own rolls or nigiri on their plates.  We buy the fish the day of use, slice it and plate it just after getting it home, and start the meal.  The kids love it!","human_ref_B":"I used to work in a sushi restaurant (just as a dishwasher, but the chefs there would give me free sushi all the time) and I got really hooked on sushi. I got a sushi mat for Christmas, but I recently went vegan and I've been making tofu and veggie rolls, so I was just wondering if anyone has any cool ideas for veggie rolls. Thanks!","labels":0,"seconds_difference":20121.0,"score_ratio":3.1666666667}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7opjl","c_root_id_B":"ff6jax6","created_at_utc_A":1579654637,"created_at_utc_B":1579628411,"score_A":19,"score_B":6,"human_ref_A":"I used to work in a sushi restaurant (just as a dishwasher, but the chefs there would give me free sushi all the time) and I got really hooked on sushi. I got a sushi mat for Christmas, but I recently went vegan and I've been making tofu and veggie rolls, so I was just wondering if anyone has any cool ideas for veggie rolls. Thanks!","human_ref_B":"lots of good advice here, but one thing I haven't seen mentioned:   * Keep the rice warm while you are using it.   It really helps to use a rice cooker warm setting. After you season the rice, put it back into the rice cooker, cover it with a damp towel, and close the lid to keep it warm and moist.  That will keep it from clumping up together. Warm rice spreads really easily onto the nori, and tastes better than cold rice.","labels":1,"seconds_difference":26226.0,"score_ratio":3.1666666667}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6un62","c_root_id_B":"ff7opjl","created_at_utc_A":1579635226,"created_at_utc_B":1579654637,"score_A":6,"score_B":19,"human_ref_A":"I actually just found and read this thread the other day:  https:\/\/www.reddit.com\/r\/sushi\/comments\/917w0d\/psa_there_is_no_such_thing_as_sushigrade\/  can anyone comment on the validity of this post? is the advice worth following?","human_ref_B":"I used to work in a sushi restaurant (just as a dishwasher, but the chefs there would give me free sushi all the time) and I got really hooked on sushi. I got a sushi mat for Christmas, but I recently went vegan and I've been making tofu and veggie rolls, so I was just wondering if anyone has any cool ideas for veggie rolls. Thanks!","labels":0,"seconds_difference":19411.0,"score_ratio":3.1666666667}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7opjl","c_root_id_B":"ff733d6","created_at_utc_A":1579654637,"created_at_utc_B":1579640150,"score_A":19,"score_B":6,"human_ref_A":"I used to work in a sushi restaurant (just as a dishwasher, but the chefs there would give me free sushi all the time) and I got really hooked on sushi. I got a sushi mat for Christmas, but I recently went vegan and I've been making tofu and veggie rolls, so I was just wondering if anyone has any cool ideas for veggie rolls. Thanks!","human_ref_B":"My sweetie makes sushi for himself, but I can't eat it.  For reasons I don't understand, his rice is terrible; it's the wrong texture - squishy, gross.  He's a wonderful sweetie but he does have this one fault.  I have offered to buy a rice-maker with a 'sushi' setting but he insists on making ordinary boiled rice, which leads to this horrible texture.    The sushi place down the street has a large-size rice cooker that makes perfect sushi rice every time, but my sweetie still thinks his rice is fine.","labels":1,"seconds_difference":14487.0,"score_ratio":3.1666666667}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff64m8a","c_root_id_B":"ff6y9g9","created_at_utc_A":1579619001,"created_at_utc_B":1579637359,"score_A":13,"score_B":14,"human_ref_A":"I used to make it a lot.  Then I started reading about the proper handling of raw fish and how sick you can get.  Damn... wish I didnt read so much,","human_ref_B":"I like to make sushi with the kids. It feels like arts and crafts and everyone gets to eat their own creations.  Personally I like making sushi because I get to rummage through my freezer and try out some of the products of my experiments in very cold smoking.   A few years ago I started experimenting with very cold smoking in the winter. I was waiting for particularly cold winter nights when I could smoke fish for several hours and maintain refrigerator like conditions in the smoker cabinet. I'd stick in slabs of brine ice (frozen salt water solution) into the smoker cabinet to provide further cooling to the warm smoke to hold basically 2C conditions.  What the cold smoking let me do was smoke my fish with much weaker cures or no cure at all to inhibit bacterial growth which yielded some really nice smoked fish that was still quite moist without heavily overpowering salty or sweet notes.  I got a pieces of really excellent mildly smoked sable (fairly similar to mackerel), and salmon, for my home sushi. Brush on some home brew nikiri with a touch of maple syrup and I can play with some really neat flavor combinations. Hit that little band of silver sablefish skin with a torch for added dimension!  For me, homebrew sushi is for me to play with whatever neat stuff I have lying around. I don't have to worry about practical restaurant concerns like authenticity or presentation. I can pack my slugs of rice way too loose so they're really on the verge of falling apart.   Ultimately I like to make my own sushi because I can sometimes discover really delicious bites that would probably end up being really bad sellers at a real restaurant where their customers have \"expectations\"   I don't generally make anything that I could easily get in a sushi restaurant because they pretty much always do a better, much faster job, than I can do, unless I see a really good deal on some uni or dry packed scallops at my favorite fish store.","labels":0,"seconds_difference":18358.0,"score_ratio":1.0769230769}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6dchk","c_root_id_B":"ff6y9g9","created_at_utc_A":1579624730,"created_at_utc_B":1579637359,"score_A":9,"score_B":14,"human_ref_A":"When I went to Japan a knowledgeable guy was explaining to me some nuances behind sushi and sashimi. These chefs train for 10+ years daily on how to choose the fish, which for some involve establishing a close relationship with the fishermen. It goes to the point that they are aware that 1 week ago there was a storm in the area, thus changing the salinity of the water, so they adjust their brine accordingly. After listening to this and tasting proper sashimi my interest in making it myself decreased a lot. It's still fun to make it, but it's not and will never be the real thing.  Edit: would somebody explain the downvotes to me? Did I say something offensive or something?","human_ref_B":"I like to make sushi with the kids. It feels like arts and crafts and everyone gets to eat their own creations.  Personally I like making sushi because I get to rummage through my freezer and try out some of the products of my experiments in very cold smoking.   A few years ago I started experimenting with very cold smoking in the winter. I was waiting for particularly cold winter nights when I could smoke fish for several hours and maintain refrigerator like conditions in the smoker cabinet. I'd stick in slabs of brine ice (frozen salt water solution) into the smoker cabinet to provide further cooling to the warm smoke to hold basically 2C conditions.  What the cold smoking let me do was smoke my fish with much weaker cures or no cure at all to inhibit bacterial growth which yielded some really nice smoked fish that was still quite moist without heavily overpowering salty or sweet notes.  I got a pieces of really excellent mildly smoked sable (fairly similar to mackerel), and salmon, for my home sushi. Brush on some home brew nikiri with a touch of maple syrup and I can play with some really neat flavor combinations. Hit that little band of silver sablefish skin with a torch for added dimension!  For me, homebrew sushi is for me to play with whatever neat stuff I have lying around. I don't have to worry about practical restaurant concerns like authenticity or presentation. I can pack my slugs of rice way too loose so they're really on the verge of falling apart.   Ultimately I like to make my own sushi because I can sometimes discover really delicious bites that would probably end up being really bad sellers at a real restaurant where their customers have \"expectations\"   I don't generally make anything that I could easily get in a sushi restaurant because they pretty much always do a better, much faster job, than I can do, unless I see a really good deal on some uni or dry packed scallops at my favorite fish store.","labels":0,"seconds_difference":12629.0,"score_ratio":1.5555555556}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6y9g9","c_root_id_B":"ff6tfjk","created_at_utc_A":1579637359,"created_at_utc_B":1579634516,"score_A":14,"score_B":6,"human_ref_A":"I like to make sushi with the kids. It feels like arts and crafts and everyone gets to eat their own creations.  Personally I like making sushi because I get to rummage through my freezer and try out some of the products of my experiments in very cold smoking.   A few years ago I started experimenting with very cold smoking in the winter. I was waiting for particularly cold winter nights when I could smoke fish for several hours and maintain refrigerator like conditions in the smoker cabinet. I'd stick in slabs of brine ice (frozen salt water solution) into the smoker cabinet to provide further cooling to the warm smoke to hold basically 2C conditions.  What the cold smoking let me do was smoke my fish with much weaker cures or no cure at all to inhibit bacterial growth which yielded some really nice smoked fish that was still quite moist without heavily overpowering salty or sweet notes.  I got a pieces of really excellent mildly smoked sable (fairly similar to mackerel), and salmon, for my home sushi. Brush on some home brew nikiri with a touch of maple syrup and I can play with some really neat flavor combinations. Hit that little band of silver sablefish skin with a torch for added dimension!  For me, homebrew sushi is for me to play with whatever neat stuff I have lying around. I don't have to worry about practical restaurant concerns like authenticity or presentation. I can pack my slugs of rice way too loose so they're really on the verge of falling apart.   Ultimately I like to make my own sushi because I can sometimes discover really delicious bites that would probably end up being really bad sellers at a real restaurant where their customers have \"expectations\"   I don't generally make anything that I could easily get in a sushi restaurant because they pretty much always do a better, much faster job, than I can do, unless I see a really good deal on some uni or dry packed scallops at my favorite fish store.","human_ref_B":"We do sushi night like some families do taco night - prepare all the ingredients separately, set them on the table, and let everyone assemble their own rolls or nigiri on their plates.  We buy the fish the day of use, slice it and plate it just after getting it home, and start the meal.  The kids love it!","labels":1,"seconds_difference":2843.0,"score_ratio":2.3333333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6jax6","c_root_id_B":"ff6y9g9","created_at_utc_A":1579628411,"created_at_utc_B":1579637359,"score_A":6,"score_B":14,"human_ref_A":"lots of good advice here, but one thing I haven't seen mentioned:   * Keep the rice warm while you are using it.   It really helps to use a rice cooker warm setting. After you season the rice, put it back into the rice cooker, cover it with a damp towel, and close the lid to keep it warm and moist.  That will keep it from clumping up together. Warm rice spreads really easily onto the nori, and tastes better than cold rice.","human_ref_B":"I like to make sushi with the kids. It feels like arts and crafts and everyone gets to eat their own creations.  Personally I like making sushi because I get to rummage through my freezer and try out some of the products of my experiments in very cold smoking.   A few years ago I started experimenting with very cold smoking in the winter. I was waiting for particularly cold winter nights when I could smoke fish for several hours and maintain refrigerator like conditions in the smoker cabinet. I'd stick in slabs of brine ice (frozen salt water solution) into the smoker cabinet to provide further cooling to the warm smoke to hold basically 2C conditions.  What the cold smoking let me do was smoke my fish with much weaker cures or no cure at all to inhibit bacterial growth which yielded some really nice smoked fish that was still quite moist without heavily overpowering salty or sweet notes.  I got a pieces of really excellent mildly smoked sable (fairly similar to mackerel), and salmon, for my home sushi. Brush on some home brew nikiri with a touch of maple syrup and I can play with some really neat flavor combinations. Hit that little band of silver sablefish skin with a torch for added dimension!  For me, homebrew sushi is for me to play with whatever neat stuff I have lying around. I don't have to worry about practical restaurant concerns like authenticity or presentation. I can pack my slugs of rice way too loose so they're really on the verge of falling apart.   Ultimately I like to make my own sushi because I can sometimes discover really delicious bites that would probably end up being really bad sellers at a real restaurant where their customers have \"expectations\"   I don't generally make anything that I could easily get in a sushi restaurant because they pretty much always do a better, much faster job, than I can do, unless I see a really good deal on some uni or dry packed scallops at my favorite fish store.","labels":0,"seconds_difference":8948.0,"score_ratio":2.3333333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6y9g9","c_root_id_B":"ff6un62","created_at_utc_A":1579637359,"created_at_utc_B":1579635226,"score_A":14,"score_B":6,"human_ref_A":"I like to make sushi with the kids. It feels like arts and crafts and everyone gets to eat their own creations.  Personally I like making sushi because I get to rummage through my freezer and try out some of the products of my experiments in very cold smoking.   A few years ago I started experimenting with very cold smoking in the winter. I was waiting for particularly cold winter nights when I could smoke fish for several hours and maintain refrigerator like conditions in the smoker cabinet. I'd stick in slabs of brine ice (frozen salt water solution) into the smoker cabinet to provide further cooling to the warm smoke to hold basically 2C conditions.  What the cold smoking let me do was smoke my fish with much weaker cures or no cure at all to inhibit bacterial growth which yielded some really nice smoked fish that was still quite moist without heavily overpowering salty or sweet notes.  I got a pieces of really excellent mildly smoked sable (fairly similar to mackerel), and salmon, for my home sushi. Brush on some home brew nikiri with a touch of maple syrup and I can play with some really neat flavor combinations. Hit that little band of silver sablefish skin with a torch for added dimension!  For me, homebrew sushi is for me to play with whatever neat stuff I have lying around. I don't have to worry about practical restaurant concerns like authenticity or presentation. I can pack my slugs of rice way too loose so they're really on the verge of falling apart.   Ultimately I like to make my own sushi because I can sometimes discover really delicious bites that would probably end up being really bad sellers at a real restaurant where their customers have \"expectations\"   I don't generally make anything that I could easily get in a sushi restaurant because they pretty much always do a better, much faster job, than I can do, unless I see a really good deal on some uni or dry packed scallops at my favorite fish store.","human_ref_B":"I actually just found and read this thread the other day:  https:\/\/www.reddit.com\/r\/sushi\/comments\/917w0d\/psa_there_is_no_such_thing_as_sushigrade\/  can anyone comment on the validity of this post? is the advice worth following?","labels":1,"seconds_difference":2133.0,"score_ratio":2.3333333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7ilar","c_root_id_B":"ff6dchk","created_at_utc_A":1579650398,"created_at_utc_B":1579624730,"score_A":11,"score_B":9,"human_ref_A":"Oh for the love of god, just find a fishmonger you can trust. One that you work with for a month or so, and will take feedback. For non sushi fish.   Then ask them, if they know that you only buy fish from them, they won\u2019t let you buy stuff that isn\u2019t safe. It simply isn\u2019t worth the risk to their reputation. I definitely isn\u2019t worth the risk twice!!!","human_ref_B":"When I went to Japan a knowledgeable guy was explaining to me some nuances behind sushi and sashimi. These chefs train for 10+ years daily on how to choose the fish, which for some involve establishing a close relationship with the fishermen. It goes to the point that they are aware that 1 week ago there was a storm in the area, thus changing the salinity of the water, so they adjust their brine accordingly. After listening to this and tasting proper sashimi my interest in making it myself decreased a lot. It's still fun to make it, but it's not and will never be the real thing.  Edit: would somebody explain the downvotes to me? Did I say something offensive or something?","labels":1,"seconds_difference":25668.0,"score_ratio":1.2222222222}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7ilar","c_root_id_B":"ff6tfjk","created_at_utc_A":1579650398,"created_at_utc_B":1579634516,"score_A":11,"score_B":6,"human_ref_A":"Oh for the love of god, just find a fishmonger you can trust. One that you work with for a month or so, and will take feedback. For non sushi fish.   Then ask them, if they know that you only buy fish from them, they won\u2019t let you buy stuff that isn\u2019t safe. It simply isn\u2019t worth the risk to their reputation. I definitely isn\u2019t worth the risk twice!!!","human_ref_B":"We do sushi night like some families do taco night - prepare all the ingredients separately, set them on the table, and let everyone assemble their own rolls or nigiri on their plates.  We buy the fish the day of use, slice it and plate it just after getting it home, and start the meal.  The kids love it!","labels":1,"seconds_difference":15882.0,"score_ratio":1.8333333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7ilar","c_root_id_B":"ff6jax6","created_at_utc_A":1579650398,"created_at_utc_B":1579628411,"score_A":11,"score_B":6,"human_ref_A":"Oh for the love of god, just find a fishmonger you can trust. One that you work with for a month or so, and will take feedback. For non sushi fish.   Then ask them, if they know that you only buy fish from them, they won\u2019t let you buy stuff that isn\u2019t safe. It simply isn\u2019t worth the risk to their reputation. I definitely isn\u2019t worth the risk twice!!!","human_ref_B":"lots of good advice here, but one thing I haven't seen mentioned:   * Keep the rice warm while you are using it.   It really helps to use a rice cooker warm setting. After you season the rice, put it back into the rice cooker, cover it with a damp towel, and close the lid to keep it warm and moist.  That will keep it from clumping up together. Warm rice spreads really easily onto the nori, and tastes better than cold rice.","labels":1,"seconds_difference":21987.0,"score_ratio":1.8333333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7ilar","c_root_id_B":"ff6un62","created_at_utc_A":1579650398,"created_at_utc_B":1579635226,"score_A":11,"score_B":6,"human_ref_A":"Oh for the love of god, just find a fishmonger you can trust. One that you work with for a month or so, and will take feedback. For non sushi fish.   Then ask them, if they know that you only buy fish from them, they won\u2019t let you buy stuff that isn\u2019t safe. It simply isn\u2019t worth the risk to their reputation. I definitely isn\u2019t worth the risk twice!!!","human_ref_B":"I actually just found and read this thread the other day:  https:\/\/www.reddit.com\/r\/sushi\/comments\/917w0d\/psa_there_is_no_such_thing_as_sushigrade\/  can anyone comment on the validity of this post? is the advice worth following?","labels":1,"seconds_difference":15172.0,"score_ratio":1.8333333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff733d6","c_root_id_B":"ff7ilar","created_at_utc_A":1579640150,"created_at_utc_B":1579650398,"score_A":6,"score_B":11,"human_ref_A":"My sweetie makes sushi for himself, but I can't eat it.  For reasons I don't understand, his rice is terrible; it's the wrong texture - squishy, gross.  He's a wonderful sweetie but he does have this one fault.  I have offered to buy a rice-maker with a 'sushi' setting but he insists on making ordinary boiled rice, which leads to this horrible texture.    The sushi place down the street has a large-size rice cooker that makes perfect sushi rice every time, but my sweetie still thinks his rice is fine.","human_ref_B":"Oh for the love of god, just find a fishmonger you can trust. One that you work with for a month or so, and will take feedback. For non sushi fish.   Then ask them, if they know that you only buy fish from them, they won\u2019t let you buy stuff that isn\u2019t safe. It simply isn\u2019t worth the risk to their reputation. I definitely isn\u2019t worth the risk twice!!!","labels":0,"seconds_difference":10248.0,"score_ratio":1.8333333333}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7yxri","c_root_id_B":"ff6tfjk","created_at_utc_A":1579661694,"created_at_utc_B":1579634516,"score_A":9,"score_B":6,"human_ref_A":"I've been in the sushi game for years.  For fresh fish at home, some cities have Japanese grocery stores that will cut fish daily. Definitely go there!  If that is not available, check with your more high end grocery store fish department and talk to the fish mongers. Build a relationship with them and then let them know you intend on making sushi. Ask them when they would recommend coming in and buying fish.  To be super safe, freeze the fish for at least 5 days below -5F. Farmed fish that are fed pellets technically don't need to be frozen to be consumed raw, however, to be safe at home you should definitely freeze.   As far as creativity, let your imagination run wild. Anything that goes with rice and seaweed can go into a sushi roll. Fried pork and kimchi? Chicken salad and grilled zucchini? Why not!  My mom would make me rolls with pork floss (Taiwanese pork threads), tamago (rolled omlette) and cucumber and sesame seeds. It was the best lunch!","human_ref_B":"We do sushi night like some families do taco night - prepare all the ingredients separately, set them on the table, and let everyone assemble their own rolls or nigiri on their plates.  We buy the fish the day of use, slice it and plate it just after getting it home, and start the meal.  The kids love it!","labels":1,"seconds_difference":27178.0,"score_ratio":1.5}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7yxri","c_root_id_B":"ff6jax6","created_at_utc_A":1579661694,"created_at_utc_B":1579628411,"score_A":9,"score_B":6,"human_ref_A":"I've been in the sushi game for years.  For fresh fish at home, some cities have Japanese grocery stores that will cut fish daily. Definitely go there!  If that is not available, check with your more high end grocery store fish department and talk to the fish mongers. Build a relationship with them and then let them know you intend on making sushi. Ask them when they would recommend coming in and buying fish.  To be super safe, freeze the fish for at least 5 days below -5F. Farmed fish that are fed pellets technically don't need to be frozen to be consumed raw, however, to be safe at home you should definitely freeze.   As far as creativity, let your imagination run wild. Anything that goes with rice and seaweed can go into a sushi roll. Fried pork and kimchi? Chicken salad and grilled zucchini? Why not!  My mom would make me rolls with pork floss (Taiwanese pork threads), tamago (rolled omlette) and cucumber and sesame seeds. It was the best lunch!","human_ref_B":"lots of good advice here, but one thing I haven't seen mentioned:   * Keep the rice warm while you are using it.   It really helps to use a rice cooker warm setting. After you season the rice, put it back into the rice cooker, cover it with a damp towel, and close the lid to keep it warm and moist.  That will keep it from clumping up together. Warm rice spreads really easily onto the nori, and tastes better than cold rice.","labels":1,"seconds_difference":33283.0,"score_ratio":1.5}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff6un62","c_root_id_B":"ff7yxri","created_at_utc_A":1579635226,"created_at_utc_B":1579661694,"score_A":6,"score_B":9,"human_ref_A":"I actually just found and read this thread the other day:  https:\/\/www.reddit.com\/r\/sushi\/comments\/917w0d\/psa_there_is_no_such_thing_as_sushigrade\/  can anyone comment on the validity of this post? is the advice worth following?","human_ref_B":"I've been in the sushi game for years.  For fresh fish at home, some cities have Japanese grocery stores that will cut fish daily. Definitely go there!  If that is not available, check with your more high end grocery store fish department and talk to the fish mongers. Build a relationship with them and then let them know you intend on making sushi. Ask them when they would recommend coming in and buying fish.  To be super safe, freeze the fish for at least 5 days below -5F. Farmed fish that are fed pellets technically don't need to be frozen to be consumed raw, however, to be safe at home you should definitely freeze.   As far as creativity, let your imagination run wild. Anything that goes with rice and seaweed can go into a sushi roll. Fried pork and kimchi? Chicken salad and grilled zucchini? Why not!  My mom would make me rolls with pork floss (Taiwanese pork threads), tamago (rolled omlette) and cucumber and sesame seeds. It was the best lunch!","labels":0,"seconds_difference":26468.0,"score_ratio":1.5}
{"post_id":"eruxjp","domain":"askculinary_test","upvote_ratio":0.94,"history":"Weekly discussion: sushi at home This week we're talking about making sushi \/ etc at home: whether you've done it, what you need to do it right, and anything else you've learned along the way.  As part of the discussion, we're talking about proper handling of raw fish at home: what's safe and what isn't.  (The usual warning: when we're discussing food safety, we'll discuss only 'best practices', not what's worked for you. \"I've always done this and I'm still here\" isn't an acceptable answer for the same reason \"I never wear a seatbelt and I'm OK\" isn't an acceptable answer.)","c_root_id_A":"ff7yxri","c_root_id_B":"ff733d6","created_at_utc_A":1579661694,"created_at_utc_B":1579640150,"score_A":9,"score_B":6,"human_ref_A":"I've been in the sushi game for years.  For fresh fish at home, some cities have Japanese grocery stores that will cut fish daily. Definitely go there!  If that is not available, check with your more high end grocery store fish department and talk to the fish mongers. Build a relationship with them and then let them know you intend on making sushi. Ask them when they would recommend coming in and buying fish.  To be super safe, freeze the fish for at least 5 days below -5F. Farmed fish that are fed pellets technically don't need to be frozen to be consumed raw, however, to be safe at home you should definitely freeze.   As far as creativity, let your imagination run wild. Anything that goes with rice and seaweed can go into a sushi roll. Fried pork and kimchi? Chicken salad and grilled zucchini? Why not!  My mom would make me rolls with pork floss (Taiwanese pork threads), tamago (rolled omlette) and cucumber and sesame seeds. It was the best lunch!","human_ref_B":"My sweetie makes sushi for himself, but I can't eat it.  For reasons I don't understand, his rice is terrible; it's the wrong texture - squishy, gross.  He's a wonderful sweetie but he does have this one fault.  I have offered to buy a rice-maker with a 'sushi' setting but he insists on making ordinary boiled rice, which leads to this horrible texture.    The sushi place down the street has a large-size rice cooker that makes perfect sushi rice every time, but my sweetie still thinks his rice is fine.","labels":1,"seconds_difference":21544.0,"score_ratio":1.5}
{"post_id":"3zwp5e","domain":"askculinary_test","upvote_ratio":0.86,"history":"What's the best kind of beef cut to use if you're grounding your own meat for burgers?","c_root_id_A":"cypmvlt","c_root_id_B":"cypqmuf","created_at_utc_A":1452193486,"created_at_utc_B":1452198550,"score_A":13,"score_B":23,"human_ref_A":"I like to use the random assemblage labeled as \"stew meat\" at the supermarket. It's butchery scraps so I'm getting a mix of cuts and can adjust the fattiness to my preference by choosing which to toss into the grinder.","human_ref_B":"Everything you wanted to know about grinding beef for burgers. Chuck is best if just using one cut. If you want to get fancy and make a blend, Kenji reccommends 6 parts sirloin, 5 parts brisket, 5 parts picked oxtail meat.","labels":0,"seconds_difference":5064.0,"score_ratio":1.7692307692}
{"post_id":"3zwp5e","domain":"askculinary_test","upvote_ratio":0.86,"history":"What's the best kind of beef cut to use if you're grounding your own meat for burgers?","c_root_id_A":"cypqmuf","c_root_id_B":"cypmvt6","created_at_utc_A":1452198550,"created_at_utc_B":1452193493,"score_A":23,"score_B":9,"human_ref_A":"Everything you wanted to know about grinding beef for burgers. Chuck is best if just using one cut. If you want to get fancy and make a blend, Kenji reccommends 6 parts sirloin, 5 parts brisket, 5 parts picked oxtail meat.","human_ref_B":"Whatever is in the clearance bin. I especially like chuck though.","labels":1,"seconds_difference":5057.0,"score_ratio":2.5555555556}
{"post_id":"3zwp5e","domain":"askculinary_test","upvote_ratio":0.86,"history":"What's the best kind of beef cut to use if you're grounding your own meat for burgers?","c_root_id_A":"cypwuyk","c_root_id_B":"cyq5zr5","created_at_utc_A":1452207065,"created_at_utc_B":1452221744,"score_A":4,"score_B":5,"human_ref_A":"My wife's grandfather was a butcher.  The answer is neck meat.  Followed closely by Chuck.  Also, too lean is no good.  15% is okay, 20%. Is better.","human_ref_B":"When I grind our own meat here is what I use.   50% chuck  30% short rib  20% hangar steak or flat iron steak  Makes great burgers.","labels":0,"seconds_difference":14679.0,"score_ratio":1.25}
{"post_id":"3zwp5e","domain":"askculinary_test","upvote_ratio":0.86,"history":"What's the best kind of beef cut to use if you're grounding your own meat for burgers?","c_root_id_A":"cypwuyk","c_root_id_B":"cypu78c","created_at_utc_A":1452207065,"created_at_utc_B":1452203344,"score_A":4,"score_B":2,"human_ref_A":"My wife's grandfather was a butcher.  The answer is neck meat.  Followed closely by Chuck.  Also, too lean is no good.  15% is okay, 20%. Is better.","human_ref_B":"Shake Shack burgers are a 50\/50 mix of brisket and short rib meat.   I've had occasionally better burgers, but never consistently better.","labels":1,"seconds_difference":3721.0,"score_ratio":2.0}
{"post_id":"3zwp5e","domain":"askculinary_test","upvote_ratio":0.86,"history":"What's the best kind of beef cut to use if you're grounding your own meat for burgers?","c_root_id_A":"cyq5zr5","c_root_id_B":"cypu78c","created_at_utc_A":1452221744,"created_at_utc_B":1452203344,"score_A":5,"score_B":2,"human_ref_A":"When I grind our own meat here is what I use.   50% chuck  30% short rib  20% hangar steak or flat iron steak  Makes great burgers.","human_ref_B":"Shake Shack burgers are a 50\/50 mix of brisket and short rib meat.   I've had occasionally better burgers, but never consistently better.","labels":1,"seconds_difference":18400.0,"score_ratio":2.5}
{"post_id":"3zwp5e","domain":"askculinary_test","upvote_ratio":0.86,"history":"What's the best kind of beef cut to use if you're grounding your own meat for burgers?","c_root_id_A":"cypxy6y","c_root_id_B":"cyq5zr5","created_at_utc_A":1452208690,"created_at_utc_B":1452221744,"score_A":2,"score_B":5,"human_ref_A":"For ground beef, it's not as important as for steaks. I'd use stew beef or anything cheap that is medium, or not too lean, for flavor.","human_ref_B":"When I grind our own meat here is what I use.   50% chuck  30% short rib  20% hangar steak or flat iron steak  Makes great burgers.","labels":0,"seconds_difference":13054.0,"score_ratio":2.5}
{"post_id":"3zwp5e","domain":"askculinary_test","upvote_ratio":0.86,"history":"What's the best kind of beef cut to use if you're grounding your own meat for burgers?","c_root_id_A":"cyq5zr5","c_root_id_B":"cypypac","created_at_utc_A":1452221744,"created_at_utc_B":1452209849,"score_A":5,"score_B":2,"human_ref_A":"When I grind our own meat here is what I use.   50% chuck  30% short rib  20% hangar steak or flat iron steak  Makes great burgers.","human_ref_B":"Boneless chuck. I add some bacon to mine","labels":1,"seconds_difference":11895.0,"score_ratio":2.5}
{"post_id":"avt20h","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can I replace regular butter with browned butter in cookie recipe? I finally have a chocolate chip cookie recipe I really like, and I wanted to see if I could replace the butter with browned butter. I understand some moisture is lost while browning - can I compensate  with extra browned butter, or by perhaps browning a portion of the butter and then adding regular butter to equate to the full amount? I've been looking around at a few different browned butter chocolate chip cookie recipes and they don't seem that different, but wanted to get some expert advice! Also, would this be applicable to any cookie\/dessert recipe that has butter in it?","c_root_id_A":"ehhftcy","c_root_id_B":"ehhi4be","created_at_utc_A":1551371795,"created_at_utc_B":1551373240,"score_A":12,"score_B":50,"human_ref_A":"Yes you can.....the fat content doesn't change. You're just caramelizing the milk solids in the butter. Just cool to room temp before using it!","human_ref_B":"Yes.  Toasted sugar is another easy substitute that can add some depth.","labels":0,"seconds_difference":1445.0,"score_ratio":4.1666666667}
{"post_id":"avt20h","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can I replace regular butter with browned butter in cookie recipe? I finally have a chocolate chip cookie recipe I really like, and I wanted to see if I could replace the butter with browned butter. I understand some moisture is lost while browning - can I compensate  with extra browned butter, or by perhaps browning a portion of the butter and then adding regular butter to equate to the full amount? I've been looking around at a few different browned butter chocolate chip cookie recipes and they don't seem that different, but wanted to get some expert advice! Also, would this be applicable to any cookie\/dessert recipe that has butter in it?","c_root_id_A":"ehhftcy","c_root_id_B":"ehhl2pp","created_at_utc_A":1551371795,"created_at_utc_B":1551375097,"score_A":12,"score_B":22,"human_ref_A":"Yes you can.....the fat content doesn't change. You're just caramelizing the milk solids in the butter. Just cool to room temp before using it!","human_ref_B":"Follow up question: anyone know if I can re-harden browned butter in the fridge and then use the chunks in a reverse creaming method? Or is it missing too much moisture?","labels":0,"seconds_difference":3302.0,"score_ratio":1.8333333333}
{"post_id":"avt20h","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can I replace regular butter with browned butter in cookie recipe? I finally have a chocolate chip cookie recipe I really like, and I wanted to see if I could replace the butter with browned butter. I understand some moisture is lost while browning - can I compensate  with extra browned butter, or by perhaps browning a portion of the butter and then adding regular butter to equate to the full amount? I've been looking around at a few different browned butter chocolate chip cookie recipes and they don't seem that different, but wanted to get some expert advice! Also, would this be applicable to any cookie\/dessert recipe that has butter in it?","c_root_id_A":"ehhns0c","c_root_id_B":"ehhlm19","created_at_utc_A":1551376765,"created_at_utc_B":1551375442,"score_A":3,"score_B":2,"human_ref_A":"I use brown butter in my chocolate chip cookies - just make sure it's cooled a bit before whisking sugar in and I usually put it in the stand mixer and whip on high so it gets lighter in color and cooled. Then add ingredients and mix up to a final batch, rest in the fridge until cool, the scoop and bake","human_ref_B":"Yes of course! It\u2019s even better if you do.  I\u2019ve even replaced butter with bacon fat before! There\u2019s so many options when it comes to cookies","labels":1,"seconds_difference":1323.0,"score_ratio":1.5}
{"post_id":"avt20h","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can I replace regular butter with browned butter in cookie recipe? I finally have a chocolate chip cookie recipe I really like, and I wanted to see if I could replace the butter with browned butter. I understand some moisture is lost while browning - can I compensate  with extra browned butter, or by perhaps browning a portion of the butter and then adding regular butter to equate to the full amount? I've been looking around at a few different browned butter chocolate chip cookie recipes and they don't seem that different, but wanted to get some expert advice! Also, would this be applicable to any cookie\/dessert recipe that has butter in it?","c_root_id_A":"ehhx38v","c_root_id_B":"ehhlm19","created_at_utc_A":1551382467,"created_at_utc_B":1551375442,"score_A":3,"score_B":2,"human_ref_A":"yes please. the restaurant i used to work at we made brown butter for the cookies we gave away at the end of the meal. it was kind of a hassle but we would would freeze the butter after it was brown then chopped it up so it would be mixed in throughout the batter.","human_ref_B":"Yes of course! It\u2019s even better if you do.  I\u2019ve even replaced butter with bacon fat before! There\u2019s so many options when it comes to cookies","labels":1,"seconds_difference":7025.0,"score_ratio":1.5}
{"post_id":"avt20h","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can I replace regular butter with browned butter in cookie recipe? I finally have a chocolate chip cookie recipe I really like, and I wanted to see if I could replace the butter with browned butter. I understand some moisture is lost while browning - can I compensate  with extra browned butter, or by perhaps browning a portion of the butter and then adding regular butter to equate to the full amount? I've been looking around at a few different browned butter chocolate chip cookie recipes and they don't seem that different, but wanted to get some expert advice! Also, would this be applicable to any cookie\/dessert recipe that has butter in it?","c_root_id_A":"ehhx38v","c_root_id_B":"ehhs1cx","created_at_utc_A":1551382467,"created_at_utc_B":1551379372,"score_A":3,"score_B":2,"human_ref_A":"yes please. the restaurant i used to work at we made brown butter for the cookies we gave away at the end of the meal. it was kind of a hassle but we would would freeze the butter after it was brown then chopped it up so it would be mixed in throughout the batter.","human_ref_B":"Some people will pour the butter into a liquid measuring cup and add water to bring it back to the original volume, I usually just add a little bit of extra butter when browning. I\u2019m not mass producing cookies or anything so slight variations each time I make it is fine for me!","labels":1,"seconds_difference":3095.0,"score_ratio":1.5}
{"post_id":"avt20h","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can I replace regular butter with browned butter in cookie recipe? I finally have a chocolate chip cookie recipe I really like, and I wanted to see if I could replace the butter with browned butter. I understand some moisture is lost while browning - can I compensate  with extra browned butter, or by perhaps browning a portion of the butter and then adding regular butter to equate to the full amount? I've been looking around at a few different browned butter chocolate chip cookie recipes and they don't seem that different, but wanted to get some expert advice! Also, would this be applicable to any cookie\/dessert recipe that has butter in it?","c_root_id_A":"ehi5okn","c_root_id_B":"ehhlm19","created_at_utc_A":1551387825,"created_at_utc_B":1551375442,"score_A":3,"score_B":2,"human_ref_A":"I weigh the browned butter and add back the amount of water lost. Works every time!","human_ref_B":"Yes of course! It\u2019s even better if you do.  I\u2019ve even replaced butter with bacon fat before! There\u2019s so many options when it comes to cookies","labels":1,"seconds_difference":12383.0,"score_ratio":1.5}
{"post_id":"avt20h","domain":"askculinary_test","upvote_ratio":0.95,"history":"Can I replace regular butter with browned butter in cookie recipe? I finally have a chocolate chip cookie recipe I really like, and I wanted to see if I could replace the butter with browned butter. I understand some moisture is lost while browning - can I compensate  with extra browned butter, or by perhaps browning a portion of the butter and then adding regular butter to equate to the full amount? I've been looking around at a few different browned butter chocolate chip cookie recipes and they don't seem that different, but wanted to get some expert advice! Also, would this be applicable to any cookie\/dessert recipe that has butter in it?","c_root_id_A":"ehhs1cx","c_root_id_B":"ehi5okn","created_at_utc_A":1551379372,"created_at_utc_B":1551387825,"score_A":2,"score_B":3,"human_ref_A":"Some people will pour the butter into a liquid measuring cup and add water to bring it back to the original volume, I usually just add a little bit of extra butter when browning. I\u2019m not mass producing cookies or anything so slight variations each time I make it is fine for me!","human_ref_B":"I weigh the browned butter and add back the amount of water lost. Works every time!","labels":0,"seconds_difference":8453.0,"score_ratio":1.5}
{"post_id":"z5aec","domain":"askculinary_test","upvote_ratio":0.89,"history":"What are the secrets of cooking on a commercial-style gas range? I recently acquired a DCS 4-burner gas stove with the purchase of a home. I'm used to cooking on a gas range, but nothing with this much power. Using a setting higher than Medium usually sends flames around the outside of the pot, but Low is too hot to simmer for any length of time. Any secrets to adapting to my new high-powered burners?","c_root_id_A":"c61ly6m","c_root_id_B":"c61kkvd","created_at_utc_A":1346443594,"created_at_utc_B":1346438676,"score_A":17,"score_B":7,"human_ref_A":"Forget about any markings that say \"medium, low, high\" and start paying attention to the actual flame height.","human_ref_B":"Nah man, you just have to practice with it.  If the flames are going around the pan, that usually means you have it too high for most applications.  What I would do (if you're used to cooking with butter) just take a stick and put little dabs on different heats to see how much it sizzles or how long it takes to brown.  It really all comes down to feel and what it looks like.  Have fun! :)","labels":1,"seconds_difference":4918.0,"score_ratio":2.4285714286}
{"post_id":"z5aec","domain":"askculinary_test","upvote_ratio":0.89,"history":"What are the secrets of cooking on a commercial-style gas range? I recently acquired a DCS 4-burner gas stove with the purchase of a home. I'm used to cooking on a gas range, but nothing with this much power. Using a setting higher than Medium usually sends flames around the outside of the pot, but Low is too hot to simmer for any length of time. Any secrets to adapting to my new high-powered burners?","c_root_id_A":"c61ly6m","c_root_id_B":"c61kuf0","created_at_utc_A":1346443594,"created_at_utc_B":1346439588,"score_A":17,"score_B":8,"human_ref_A":"Forget about any markings that say \"medium, low, high\" and start paying attention to the actual flame height.","human_ref_B":"Its great that you'll be able to enjoy the benefits of cooking with professional power - its one of the key things that most home cooks are without - but I'd call a tech about that low setting. You should be able to gently simmer foods as well as sear them in record time.   Maybe a regulator issue?","labels":1,"seconds_difference":4006.0,"score_ratio":2.125}
{"post_id":"z5aec","domain":"askculinary_test","upvote_ratio":0.89,"history":"What are the secrets of cooking on a commercial-style gas range? I recently acquired a DCS 4-burner gas stove with the purchase of a home. I'm used to cooking on a gas range, but nothing with this much power. Using a setting higher than Medium usually sends flames around the outside of the pot, but Low is too hot to simmer for any length of time. Any secrets to adapting to my new high-powered burners?","c_root_id_A":"c61lmfi","c_root_id_B":"c61ly6m","created_at_utc_A":1346442391,"created_at_utc_B":1346443594,"score_A":3,"score_B":17,"human_ref_A":"Placing a cast iron griddle on top of the burner, at its lowest setting, might help dump some heat. Also your pans may not be sufficiently big (width) or heavy gauge. For instance, I've rarely seen anything smaller than a 4 quart sauce pan (except in pastry) on a line, and the smallest saute pans are 8\" and made of thick metal (aluminum, for restaurants, cause it's cheap and withstands line cook abuse). If you don't feel like investing in new pans, look into getting iron grill plates to place over your burner grates and dump some heat.","human_ref_B":"Forget about any markings that say \"medium, low, high\" and start paying attention to the actual flame height.","labels":0,"seconds_difference":1203.0,"score_ratio":5.6666666667}
{"post_id":"z5aec","domain":"askculinary_test","upvote_ratio":0.89,"history":"What are the secrets of cooking on a commercial-style gas range? I recently acquired a DCS 4-burner gas stove with the purchase of a home. I'm used to cooking on a gas range, but nothing with this much power. Using a setting higher than Medium usually sends flames around the outside of the pot, but Low is too hot to simmer for any length of time. Any secrets to adapting to my new high-powered burners?","c_root_id_A":"c61kkvd","c_root_id_B":"c61kuf0","created_at_utc_A":1346438676,"created_at_utc_B":1346439588,"score_A":7,"score_B":8,"human_ref_A":"Nah man, you just have to practice with it.  If the flames are going around the pan, that usually means you have it too high for most applications.  What I would do (if you're used to cooking with butter) just take a stick and put little dabs on different heats to see how much it sizzles or how long it takes to brown.  It really all comes down to feel and what it looks like.  Have fun! :)","human_ref_B":"Its great that you'll be able to enjoy the benefits of cooking with professional power - its one of the key things that most home cooks are without - but I'd call a tech about that low setting. You should be able to gently simmer foods as well as sear them in record time.   Maybe a regulator issue?","labels":0,"seconds_difference":912.0,"score_ratio":1.1428571429}
{"post_id":"z5aec","domain":"askculinary_test","upvote_ratio":0.89,"history":"What are the secrets of cooking on a commercial-style gas range? I recently acquired a DCS 4-burner gas stove with the purchase of a home. I'm used to cooking on a gas range, but nothing with this much power. Using a setting higher than Medium usually sends flames around the outside of the pot, but Low is too hot to simmer for any length of time. Any secrets to adapting to my new high-powered burners?","c_root_id_A":"c61m6cz","c_root_id_B":"c61lmfi","created_at_utc_A":1346444431,"created_at_utc_B":1346442391,"score_A":6,"score_B":3,"human_ref_A":"You can also buy something called a flame tamer - it's a perforated metal disc that you put between the flame and your pot, dispersing some of the heat. You could use this to get a lower heat under your food.","human_ref_B":"Placing a cast iron griddle on top of the burner, at its lowest setting, might help dump some heat. Also your pans may not be sufficiently big (width) or heavy gauge. For instance, I've rarely seen anything smaller than a 4 quart sauce pan (except in pastry) on a line, and the smallest saute pans are 8\" and made of thick metal (aluminum, for restaurants, cause it's cheap and withstands line cook abuse). If you don't feel like investing in new pans, look into getting iron grill plates to place over your burner grates and dump some heat.","labels":1,"seconds_difference":2040.0,"score_ratio":2.0}
{"post_id":"c7j2hi","domain":"askculinary_test","upvote_ratio":0.83,"history":"Vegetarian fillings for steam buns without access to adzuki beans I really want to make bao in the next few days but there\u2019s no way I\u2019m going to be able to get adzuki beans locally or online in that time.  Ideally I\u2019d like to find a substitute for adzuki beans and do everything else the same as usual, but I\u2019ve read they\u2019re difficult to substitute (on a thread from half a year ago on this sub).  The people I\u2019m cooking for have never had the real thing but if I\u2019m doing a bean substitute I\u2019d like it to be similar.    I\u2019m also open to entirely different vegetarian fillings!  I have a very extensive collection of central \/ southeast Asian ingredients.  Thanks!","c_root_id_A":"esg4lhc","c_root_id_B":"esfr0ao","created_at_utc_A":1561943019,"created_at_utc_B":1561932904,"score_A":6,"score_B":3,"human_ref_A":"Do you have mung beans, cannellini beans, sweet potato, or winter squash (like butternut or kabocha)?  Those should all work as alternative fillings (albeit with different flavors).    It's a different flavor palette, but curried vegetables or lentils make delicious savory bun\/pastry filling.  You can go with Indian lentils or Thai coconut curried veggies for this.","human_ref_B":"azuki fillings are typically sweet. cant think of a good sweet filling to try instead, but there are numerous savory fillings you can make.  ​  carrots, mushrooms, shredded cabbage that have been sweated with salt, chives, egg yolk as a binder, etc.","labels":1,"seconds_difference":10115.0,"score_ratio":2.0}
{"post_id":"c7j2hi","domain":"askculinary_test","upvote_ratio":0.83,"history":"Vegetarian fillings for steam buns without access to adzuki beans I really want to make bao in the next few days but there\u2019s no way I\u2019m going to be able to get adzuki beans locally or online in that time.  Ideally I\u2019d like to find a substitute for adzuki beans and do everything else the same as usual, but I\u2019ve read they\u2019re difficult to substitute (on a thread from half a year ago on this sub).  The people I\u2019m cooking for have never had the real thing but if I\u2019m doing a bean substitute I\u2019d like it to be similar.    I\u2019m also open to entirely different vegetarian fillings!  I have a very extensive collection of central \/ southeast Asian ingredients.  Thanks!","c_root_id_A":"esg4lhc","c_root_id_B":"esfpu09","created_at_utc_A":1561943019,"created_at_utc_B":1561932095,"score_A":6,"score_B":2,"human_ref_A":"Do you have mung beans, cannellini beans, sweet potato, or winter squash (like butternut or kabocha)?  Those should all work as alternative fillings (albeit with different flavors).    It's a different flavor palette, but curried vegetables or lentils make delicious savory bun\/pastry filling.  You can go with Indian lentils or Thai coconut curried veggies for this.","human_ref_B":"I've seen Maangchi sub soaked, hulled, lima beans for adzuki.","labels":1,"seconds_difference":10924.0,"score_ratio":3.0}
{"post_id":"c7j2hi","domain":"askculinary_test","upvote_ratio":0.83,"history":"Vegetarian fillings for steam buns without access to adzuki beans I really want to make bao in the next few days but there\u2019s no way I\u2019m going to be able to get adzuki beans locally or online in that time.  Ideally I\u2019d like to find a substitute for adzuki beans and do everything else the same as usual, but I\u2019ve read they\u2019re difficult to substitute (on a thread from half a year ago on this sub).  The people I\u2019m cooking for have never had the real thing but if I\u2019m doing a bean substitute I\u2019d like it to be similar.    I\u2019m also open to entirely different vegetarian fillings!  I have a very extensive collection of central \/ southeast Asian ingredients.  Thanks!","c_root_id_A":"esfvjkl","c_root_id_B":"esg4lhc","created_at_utc_A":1561936084,"created_at_utc_B":1561943019,"score_A":2,"score_B":6,"human_ref_A":"You can use white beans to make shiro-an  http:\/\/blog.wagashi-net.de\/2010\/05\/shiroan-english\/  You could also go with something different like fruit preserves, fruit flavored bean paste, chocolate paste, etc","human_ref_B":"Do you have mung beans, cannellini beans, sweet potato, or winter squash (like butternut or kabocha)?  Those should all work as alternative fillings (albeit with different flavors).    It's a different flavor palette, but curried vegetables or lentils make delicious savory bun\/pastry filling.  You can go with Indian lentils or Thai coconut curried veggies for this.","labels":0,"seconds_difference":6935.0,"score_ratio":3.0}
{"post_id":"c7j2hi","domain":"askculinary_test","upvote_ratio":0.83,"history":"Vegetarian fillings for steam buns without access to adzuki beans I really want to make bao in the next few days but there\u2019s no way I\u2019m going to be able to get adzuki beans locally or online in that time.  Ideally I\u2019d like to find a substitute for adzuki beans and do everything else the same as usual, but I\u2019ve read they\u2019re difficult to substitute (on a thread from half a year ago on this sub).  The people I\u2019m cooking for have never had the real thing but if I\u2019m doing a bean substitute I\u2019d like it to be similar.    I\u2019m also open to entirely different vegetarian fillings!  I have a very extensive collection of central \/ southeast Asian ingredients.  Thanks!","c_root_id_A":"esg4lhc","c_root_id_B":"esg3ev9","created_at_utc_A":1561943019,"created_at_utc_B":1561942086,"score_A":6,"score_B":2,"human_ref_A":"Do you have mung beans, cannellini beans, sweet potato, or winter squash (like butternut or kabocha)?  Those should all work as alternative fillings (albeit with different flavors).    It's a different flavor palette, but curried vegetables or lentils make delicious savory bun\/pastry filling.  You can go with Indian lentils or Thai coconut curried veggies for this.","human_ref_B":"Mung bean","labels":1,"seconds_difference":933.0,"score_ratio":3.0}
{"post_id":"c7j2hi","domain":"askculinary_test","upvote_ratio":0.83,"history":"Vegetarian fillings for steam buns without access to adzuki beans I really want to make bao in the next few days but there\u2019s no way I\u2019m going to be able to get adzuki beans locally or online in that time.  Ideally I\u2019d like to find a substitute for adzuki beans and do everything else the same as usual, but I\u2019ve read they\u2019re difficult to substitute (on a thread from half a year ago on this sub).  The people I\u2019m cooking for have never had the real thing but if I\u2019m doing a bean substitute I\u2019d like it to be similar.    I\u2019m also open to entirely different vegetarian fillings!  I have a very extensive collection of central \/ southeast Asian ingredients.  Thanks!","c_root_id_A":"esfpu09","c_root_id_B":"esfr0ao","created_at_utc_A":1561932095,"created_at_utc_B":1561932904,"score_A":2,"score_B":3,"human_ref_A":"I've seen Maangchi sub soaked, hulled, lima beans for adzuki.","human_ref_B":"azuki fillings are typically sweet. cant think of a good sweet filling to try instead, but there are numerous savory fillings you can make.  ​  carrots, mushrooms, shredded cabbage that have been sweated with salt, chives, egg yolk as a binder, etc.","labels":0,"seconds_difference":809.0,"score_ratio":1.5}
{"post_id":"c7j2hi","domain":"askculinary_test","upvote_ratio":0.83,"history":"Vegetarian fillings for steam buns without access to adzuki beans I really want to make bao in the next few days but there\u2019s no way I\u2019m going to be able to get adzuki beans locally or online in that time.  Ideally I\u2019d like to find a substitute for adzuki beans and do everything else the same as usual, but I\u2019ve read they\u2019re difficult to substitute (on a thread from half a year ago on this sub).  The people I\u2019m cooking for have never had the real thing but if I\u2019m doing a bean substitute I\u2019d like it to be similar.    I\u2019m also open to entirely different vegetarian fillings!  I have a very extensive collection of central \/ southeast Asian ingredients.  Thanks!","c_root_id_A":"esfpu09","c_root_id_B":"esgdj1e","created_at_utc_A":1561932095,"created_at_utc_B":1561949930,"score_A":2,"score_B":3,"human_ref_A":"I've seen Maangchi sub soaked, hulled, lima beans for adzuki.","human_ref_B":"How do you feel about blending kidney beans with maple syrup? It will be sweet, beany and the right colour. No idea if this works in steamed buns btw, it was just my first thought upon reading your post.","labels":0,"seconds_difference":17835.0,"score_ratio":1.5}
{"post_id":"c7j2hi","domain":"askculinary_test","upvote_ratio":0.83,"history":"Vegetarian fillings for steam buns without access to adzuki beans I really want to make bao in the next few days but there\u2019s no way I\u2019m going to be able to get adzuki beans locally or online in that time.  Ideally I\u2019d like to find a substitute for adzuki beans and do everything else the same as usual, but I\u2019ve read they\u2019re difficult to substitute (on a thread from half a year ago on this sub).  The people I\u2019m cooking for have never had the real thing but if I\u2019m doing a bean substitute I\u2019d like it to be similar.    I\u2019m also open to entirely different vegetarian fillings!  I have a very extensive collection of central \/ southeast Asian ingredients.  Thanks!","c_root_id_A":"esfvjkl","c_root_id_B":"esgdj1e","created_at_utc_A":1561936084,"created_at_utc_B":1561949930,"score_A":2,"score_B":3,"human_ref_A":"You can use white beans to make shiro-an  http:\/\/blog.wagashi-net.de\/2010\/05\/shiroan-english\/  You could also go with something different like fruit preserves, fruit flavored bean paste, chocolate paste, etc","human_ref_B":"How do you feel about blending kidney beans with maple syrup? It will be sweet, beany and the right colour. No idea if this works in steamed buns btw, it was just my first thought upon reading your post.","labels":0,"seconds_difference":13846.0,"score_ratio":1.5}
{"post_id":"c7j2hi","domain":"askculinary_test","upvote_ratio":0.83,"history":"Vegetarian fillings for steam buns without access to adzuki beans I really want to make bao in the next few days but there\u2019s no way I\u2019m going to be able to get adzuki beans locally or online in that time.  Ideally I\u2019d like to find a substitute for adzuki beans and do everything else the same as usual, but I\u2019ve read they\u2019re difficult to substitute (on a thread from half a year ago on this sub).  The people I\u2019m cooking for have never had the real thing but if I\u2019m doing a bean substitute I\u2019d like it to be similar.    I\u2019m also open to entirely different vegetarian fillings!  I have a very extensive collection of central \/ southeast Asian ingredients.  Thanks!","c_root_id_A":"esg3ev9","c_root_id_B":"esgdj1e","created_at_utc_A":1561942086,"created_at_utc_B":1561949930,"score_A":2,"score_B":3,"human_ref_A":"Mung bean","human_ref_B":"How do you feel about blending kidney beans with maple syrup? It will be sweet, beany and the right colour. No idea if this works in steamed buns btw, it was just my first thought upon reading your post.","labels":0,"seconds_difference":7844.0,"score_ratio":1.5}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokxvsw","c_root_id_B":"col5dr0","created_at_utc_A":1423882329,"created_at_utc_B":1423906520,"score_A":5,"score_B":6,"human_ref_A":"What thewarnersisterDot said is exactly right.   OP you will significantly overwork the pasta using a dough maker. Kneading the dough by hand is no where near as violent (for lack of a better word) as a bread maker would be.   Also, if you do it a few times, you'll discover it doesn't take that long with some practice.","human_ref_B":"you must suffer for your art.","labels":0,"seconds_difference":24191.0,"score_ratio":1.2}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokxvsw","c_root_id_B":"cokxdes","created_at_utc_A":1423882329,"created_at_utc_B":1423881118,"score_A":5,"score_B":2,"human_ref_A":"What thewarnersisterDot said is exactly right.   OP you will significantly overwork the pasta using a dough maker. Kneading the dough by hand is no where near as violent (for lack of a better word) as a bread maker would be.   Also, if you do it a few times, you'll discover it doesn't take that long with some practice.","human_ref_B":"probably not, pasta dough is very dry, and the paddles in those bread makers arent always the best, and you need to watch the consistency.  we use a kitchen aid mixer to do the deed.","labels":1,"seconds_difference":1211.0,"score_ratio":2.5}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokzdkr","c_root_id_B":"col5dr0","created_at_utc_A":1423885910,"created_at_utc_B":1423906520,"score_A":5,"score_B":6,"human_ref_A":"80g of flour, an egg and a tsp of oil per serve of pasta. Biff it in the blender and whizz it for a few minutes. Give it a quick knead then biff it in the fridge for 30 mins. Viola!","human_ref_B":"you must suffer for your art.","labels":0,"seconds_difference":20610.0,"score_ratio":1.2}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokzdkr","c_root_id_B":"cokxdes","created_at_utc_A":1423885910,"created_at_utc_B":1423881118,"score_A":5,"score_B":2,"human_ref_A":"80g of flour, an egg and a tsp of oil per serve of pasta. Biff it in the blender and whizz it for a few minutes. Give it a quick knead then biff it in the fridge for 30 mins. Viola!","human_ref_B":"probably not, pasta dough is very dry, and the paddles in those bread makers arent always the best, and you need to watch the consistency.  we use a kitchen aid mixer to do the deed.","labels":1,"seconds_difference":4792.0,"score_ratio":2.5}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokxwyg","c_root_id_B":"cokzdkr","created_at_utc_A":1423882405,"created_at_utc_B":1423885910,"score_A":2,"score_B":5,"human_ref_A":"I enjoy making pasta with semolina flour, despise using all purpose. The semolina just seems to come together much easier.","human_ref_B":"80g of flour, an egg and a tsp of oil per serve of pasta. Biff it in the blender and whizz it for a few minutes. Give it a quick knead then biff it in the fridge for 30 mins. Viola!","labels":0,"seconds_difference":3505.0,"score_ratio":2.5}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokzdkr","c_root_id_B":"cokz6s9","created_at_utc_A":1423885910,"created_at_utc_B":1423885450,"score_A":5,"score_B":2,"human_ref_A":"80g of flour, an egg and a tsp of oil per serve of pasta. Biff it in the blender and whizz it for a few minutes. Give it a quick knead then biff it in the fridge for 30 mins. Viola!","human_ref_B":"Don't be afraid to overwork the dough.  I've always heard that it's bad to overwork the dough, and found that I actually under developed the dough my first few times making it. I use a kitchenaid and let it mix until the dough is smooth which takes a few minutes.  The finished product is never tough or chewy.   To answer your question, I don't think a bread machine has enough power to get the job done.","labels":1,"seconds_difference":460.0,"score_ratio":2.5}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokze8z","c_root_id_B":"col5dr0","created_at_utc_A":1423885956,"created_at_utc_B":1423906520,"score_A":5,"score_B":6,"human_ref_A":"It takes like 5 minutes by hand tops, jesus christ  \/edit, I feel this was insensitive.  It takes like 5 minutes by hand tops, muhammad","human_ref_B":"you must suffer for your art.","labels":0,"seconds_difference":20564.0,"score_ratio":1.2}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokze8z","c_root_id_B":"cokxdes","created_at_utc_A":1423885956,"created_at_utc_B":1423881118,"score_A":5,"score_B":2,"human_ref_A":"It takes like 5 minutes by hand tops, jesus christ  \/edit, I feel this was insensitive.  It takes like 5 minutes by hand tops, muhammad","human_ref_B":"probably not, pasta dough is very dry, and the paddles in those bread makers arent always the best, and you need to watch the consistency.  we use a kitchen aid mixer to do the deed.","labels":1,"seconds_difference":4838.0,"score_ratio":2.5}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokxwyg","c_root_id_B":"cokze8z","created_at_utc_A":1423882405,"created_at_utc_B":1423885956,"score_A":2,"score_B":5,"human_ref_A":"I enjoy making pasta with semolina flour, despise using all purpose. The semolina just seems to come together much easier.","human_ref_B":"It takes like 5 minutes by hand tops, jesus christ  \/edit, I feel this was insensitive.  It takes like 5 minutes by hand tops, muhammad","labels":0,"seconds_difference":3551.0,"score_ratio":2.5}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokze8z","c_root_id_B":"cokz6s9","created_at_utc_A":1423885956,"created_at_utc_B":1423885450,"score_A":5,"score_B":2,"human_ref_A":"It takes like 5 minutes by hand tops, jesus christ  \/edit, I feel this was insensitive.  It takes like 5 minutes by hand tops, muhammad","human_ref_B":"Don't be afraid to overwork the dough.  I've always heard that it's bad to overwork the dough, and found that I actually under developed the dough my first few times making it. I use a kitchenaid and let it mix until the dough is smooth which takes a few minutes.  The finished product is never tough or chewy.   To answer your question, I don't think a bread machine has enough power to get the job done.","labels":1,"seconds_difference":506.0,"score_ratio":2.5}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokxdes","c_root_id_B":"col5dr0","created_at_utc_A":1423881118,"created_at_utc_B":1423906520,"score_A":2,"score_B":6,"human_ref_A":"probably not, pasta dough is very dry, and the paddles in those bread makers arent always the best, and you need to watch the consistency.  we use a kitchen aid mixer to do the deed.","human_ref_B":"you must suffer for your art.","labels":0,"seconds_difference":25402.0,"score_ratio":3.0}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"col5dr0","c_root_id_B":"cokxwyg","created_at_utc_A":1423906520,"created_at_utc_B":1423882405,"score_A":6,"score_B":2,"human_ref_A":"you must suffer for your art.","human_ref_B":"I enjoy making pasta with semolina flour, despise using all purpose. The semolina just seems to come together much easier.","labels":1,"seconds_difference":24115.0,"score_ratio":3.0}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokz6s9","c_root_id_B":"col5dr0","created_at_utc_A":1423885450,"created_at_utc_B":1423906520,"score_A":2,"score_B":6,"human_ref_A":"Don't be afraid to overwork the dough.  I've always heard that it's bad to overwork the dough, and found that I actually under developed the dough my first few times making it. I use a kitchenaid and let it mix until the dough is smooth which takes a few minutes.  The finished product is never tough or chewy.   To answer your question, I don't think a bread machine has enough power to get the job done.","human_ref_B":"you must suffer for your art.","labels":0,"seconds_difference":21070.0,"score_ratio":3.0}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokxdes","c_root_id_B":"col5n6n","created_at_utc_A":1423881118,"created_at_utc_B":1423907948,"score_A":2,"score_B":3,"human_ref_A":"probably not, pasta dough is very dry, and the paddles in those bread makers arent always the best, and you need to watch the consistency.  we use a kitchen aid mixer to do the deed.","human_ref_B":"Food processor all the way. Whack the lot on, pulse until it starts to come together, turn out onto plastic wrap and bring together, whack in fridge and pull out half an hour later. Easy peasy","labels":0,"seconds_difference":26830.0,"score_ratio":1.5}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"cokxwyg","c_root_id_B":"col5n6n","created_at_utc_A":1423882405,"created_at_utc_B":1423907948,"score_A":2,"score_B":3,"human_ref_A":"I enjoy making pasta with semolina flour, despise using all purpose. The semolina just seems to come together much easier.","human_ref_B":"Food processor all the way. Whack the lot on, pulse until it starts to come together, turn out onto plastic wrap and bring together, whack in fridge and pull out half an hour later. Easy peasy","labels":0,"seconds_difference":25543.0,"score_ratio":1.5}
{"post_id":"2vtwi5","domain":"askculinary_test","upvote_ratio":0.78,"history":"I just bought pasta maker and it's brilliant! But making the dough isn't something I enjoy. Would my bread maker on the dough only setting be suitable!q I'm not very good, and don't enjoy making dough by hand. I use my bread maker on the dough setting to make pizza dough, which takes 45 minutes. Could I use the same setting to make pasta dough, would it work ok?","c_root_id_A":"col5n6n","c_root_id_B":"cokz6s9","created_at_utc_A":1423907948,"created_at_utc_B":1423885450,"score_A":3,"score_B":2,"human_ref_A":"Food processor all the way. Whack the lot on, pulse until it starts to come together, turn out onto plastic wrap and bring together, whack in fridge and pull out half an hour later. Easy peasy","human_ref_B":"Don't be afraid to overwork the dough.  I've always heard that it's bad to overwork the dough, and found that I actually under developed the dough my first few times making it. I use a kitchenaid and let it mix until the dough is smooth which takes a few minutes.  The finished product is never tough or chewy.   To answer your question, I don't think a bread machine has enough power to get the job done.","labels":1,"seconds_difference":22498.0,"score_ratio":1.5}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crru8yc","c_root_id_B":"crroyw6","created_at_utc_A":1433168245,"created_at_utc_B":1433151797,"score_A":8,"score_B":6,"human_ref_A":"I cannot recommend this recipe from the food lab enough. The secret trick is to boil the potatoes water spiked with vinegar. Apparently, vinegar sets the surface starches, preventing them from breaking down at the normal temperature. This means you have a stronger skin for browning, but have soft pillowy interiors. It is by far the crispiest, most delicious potatoes I have ever had, and that's including breakfast joints I've been to that deep fry their home fries.","human_ref_B":"My ultimate is to use bite-sized sweet potatoes with coconut oil, nutmeg, (salt, pepper). They come out like candy. 350\u00ba for 60-70 minutes. If you have children coming (of any age) they\u2019ll devour these\u2026","labels":1,"seconds_difference":16448.0,"score_ratio":1.3333333333}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crru8yc","c_root_id_B":"crrp6b0","created_at_utc_A":1433168245,"created_at_utc_B":1433152790,"score_A":8,"score_B":5,"human_ref_A":"I cannot recommend this recipe from the food lab enough. The secret trick is to boil the potatoes water spiked with vinegar. Apparently, vinegar sets the surface starches, preventing them from breaking down at the normal temperature. This means you have a stronger skin for browning, but have soft pillowy interiors. It is by far the crispiest, most delicious potatoes I have ever had, and that's including breakfast joints I've been to that deep fry their home fries.","human_ref_B":"The best I've had used goose fat.","labels":1,"seconds_difference":15455.0,"score_ratio":1.6}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrrivb","c_root_id_B":"crru8yc","created_at_utc_A":1433161735,"created_at_utc_B":1433168245,"score_A":4,"score_B":8,"human_ref_A":"There are some great suggestions in here; my suggestion would be to skip the red skinned potatoes. For amazing crispy potatoes, you want something starchy like russets. Waxy varieties like red skins don't crisp as well as their starchy cousins. And use butter instead of olive oil. You get a unique crust with butter compared to using olive oil. And that smell\/flavor.","human_ref_B":"I cannot recommend this recipe from the food lab enough. The secret trick is to boil the potatoes water spiked with vinegar. Apparently, vinegar sets the surface starches, preventing them from breaking down at the normal temperature. This means you have a stronger skin for browning, but have soft pillowy interiors. It is by far the crispiest, most delicious potatoes I have ever had, and that's including breakfast joints I've been to that deep fry their home fries.","labels":0,"seconds_difference":6510.0,"score_ratio":2.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrr759","c_root_id_B":"crru8yc","created_at_utc_A":1433160761,"created_at_utc_B":1433168245,"score_A":4,"score_B":8,"human_ref_A":"I found that it is very important to blot them dry with a paper towel before adding the fat - they do lose some water after cutting. They get crispier that way. I like to cut wedges, add salt, pepper, thyme and some paprika, coat with olive oil and fry them skin side down for 45mins at 200C.  A nice twist is to use garam masala, turmeric and mustard oil and ghee (clarified butter), sprinkle with fresh coriander after roasting and serving it with some yoghurt to dip. Works great with curries or roastes meats.","human_ref_B":"I cannot recommend this recipe from the food lab enough. The secret trick is to boil the potatoes water spiked with vinegar. Apparently, vinegar sets the surface starches, preventing them from breaking down at the normal temperature. This means you have a stronger skin for browning, but have soft pillowy interiors. It is by far the crispiest, most delicious potatoes I have ever had, and that's including breakfast joints I've been to that deep fry their home fries.","labels":0,"seconds_difference":7484.0,"score_ratio":2.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crru8yc","c_root_id_B":"crrsq3t","created_at_utc_A":1433168245,"created_at_utc_B":1433164918,"score_A":8,"score_B":4,"human_ref_A":"I cannot recommend this recipe from the food lab enough. The secret trick is to boil the potatoes water spiked with vinegar. Apparently, vinegar sets the surface starches, preventing them from breaking down at the normal temperature. This means you have a stronger skin for browning, but have soft pillowy interiors. It is by far the crispiest, most delicious potatoes I have ever had, and that's including breakfast joints I've been to that deep fry their home fries.","human_ref_B":"This is the basic method for my best roasted potatoes--par-boiled, drained, shaken, and then roasted in oil (or duck fat, that one time I happened to have some on hand). Perfect for the family gatherings that included a lactose-intolerant brother-in-law and a sister with a self-diagnosed gluten allergy.","labels":1,"seconds_difference":3327.0,"score_ratio":2.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrp82e","c_root_id_B":"crru8yc","created_at_utc_A":1433153022,"created_at_utc_B":1433168245,"score_A":2,"score_B":8,"human_ref_A":"I usually confit them in olive oil that has garlic, rosemary, time, and black pepper corns in it. Pop them out. and then just quickly crisp them in the oven OR just drop pan fry them after and toss them with some salt and pepper. Super simple, super good.","human_ref_B":"I cannot recommend this recipe from the food lab enough. The secret trick is to boil the potatoes water spiked with vinegar. Apparently, vinegar sets the surface starches, preventing them from breaking down at the normal temperature. This means you have a stronger skin for browning, but have soft pillowy interiors. It is by far the crispiest, most delicious potatoes I have ever had, and that's including breakfast joints I've been to that deep fry their home fries.","labels":0,"seconds_difference":15223.0,"score_ratio":4.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrq16a","c_root_id_B":"crru8yc","created_at_utc_A":1433156580,"created_at_utc_B":1433168245,"score_A":2,"score_B":8,"human_ref_A":"When I make chicken stock or roast chicken, I render out lots of fat. I save that in the refrigerator for making roasted potatoes at a later date. Whenever I trim beef or pork, I save those trimmings in the freezer for rendering also.","human_ref_B":"I cannot recommend this recipe from the food lab enough. The secret trick is to boil the potatoes water spiked with vinegar. Apparently, vinegar sets the surface starches, preventing them from breaking down at the normal temperature. This means you have a stronger skin for browning, but have soft pillowy interiors. It is by far the crispiest, most delicious potatoes I have ever had, and that's including breakfast joints I've been to that deep fry their home fries.","labels":0,"seconds_difference":11665.0,"score_ratio":4.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrrw4u","c_root_id_B":"crru8yc","created_at_utc_A":1433162782,"created_at_utc_B":1433168245,"score_A":2,"score_B":8,"human_ref_A":"Goose fat instead of olive oil, any fat solid at room temperature is better, like lard, duck fat, or even butter. You also left out the salt.  Rosemary is a solid choice, but personally I go with sage and thyme.","human_ref_B":"I cannot recommend this recipe from the food lab enough. The secret trick is to boil the potatoes water spiked with vinegar. Apparently, vinegar sets the surface starches, preventing them from breaking down at the normal temperature. This means you have a stronger skin for browning, but have soft pillowy interiors. It is by far the crispiest, most delicious potatoes I have ever had, and that's including breakfast joints I've been to that deep fry their home fries.","labels":0,"seconds_difference":5463.0,"score_ratio":4.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crru8yc","c_root_id_B":"crrtp1x","created_at_utc_A":1433168245,"created_at_utc_B":1433167091,"score_A":8,"score_B":2,"human_ref_A":"I cannot recommend this recipe from the food lab enough. The secret trick is to boil the potatoes water spiked with vinegar. Apparently, vinegar sets the surface starches, preventing them from breaking down at the normal temperature. This means you have a stronger skin for browning, but have soft pillowy interiors. It is by far the crispiest, most delicious potatoes I have ever had, and that's including breakfast joints I've been to that deep fry their home fries.","human_ref_B":"BUT HOW DO WE MAKE THEM CRISPY!?!?!","labels":1,"seconds_difference":1154.0,"score_ratio":4.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrrivb","c_root_id_B":"crrp82e","created_at_utc_A":1433161735,"created_at_utc_B":1433153022,"score_A":4,"score_B":2,"human_ref_A":"There are some great suggestions in here; my suggestion would be to skip the red skinned potatoes. For amazing crispy potatoes, you want something starchy like russets. Waxy varieties like red skins don't crisp as well as their starchy cousins. And use butter instead of olive oil. You get a unique crust with butter compared to using olive oil. And that smell\/flavor.","human_ref_B":"I usually confit them in olive oil that has garlic, rosemary, time, and black pepper corns in it. Pop them out. and then just quickly crisp them in the oven OR just drop pan fry them after and toss them with some salt and pepper. Super simple, super good.","labels":1,"seconds_difference":8713.0,"score_ratio":2.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrq16a","c_root_id_B":"crrrivb","created_at_utc_A":1433156580,"created_at_utc_B":1433161735,"score_A":2,"score_B":4,"human_ref_A":"When I make chicken stock or roast chicken, I render out lots of fat. I save that in the refrigerator for making roasted potatoes at a later date. Whenever I trim beef or pork, I save those trimmings in the freezer for rendering also.","human_ref_B":"There are some great suggestions in here; my suggestion would be to skip the red skinned potatoes. For amazing crispy potatoes, you want something starchy like russets. Waxy varieties like red skins don't crisp as well as their starchy cousins. And use butter instead of olive oil. You get a unique crust with butter compared to using olive oil. And that smell\/flavor.","labels":0,"seconds_difference":5155.0,"score_ratio":2.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrp82e","c_root_id_B":"crrr759","created_at_utc_A":1433153022,"created_at_utc_B":1433160761,"score_A":2,"score_B":4,"human_ref_A":"I usually confit them in olive oil that has garlic, rosemary, time, and black pepper corns in it. Pop them out. and then just quickly crisp them in the oven OR just drop pan fry them after and toss them with some salt and pepper. Super simple, super good.","human_ref_B":"I found that it is very important to blot them dry with a paper towel before adding the fat - they do lose some water after cutting. They get crispier that way. I like to cut wedges, add salt, pepper, thyme and some paprika, coat with olive oil and fry them skin side down for 45mins at 200C.  A nice twist is to use garam masala, turmeric and mustard oil and ghee (clarified butter), sprinkle with fresh coriander after roasting and serving it with some yoghurt to dip. Works great with curries or roastes meats.","labels":0,"seconds_difference":7739.0,"score_ratio":2.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrr759","c_root_id_B":"crrq16a","created_at_utc_A":1433160761,"created_at_utc_B":1433156580,"score_A":4,"score_B":2,"human_ref_A":"I found that it is very important to blot them dry with a paper towel before adding the fat - they do lose some water after cutting. They get crispier that way. I like to cut wedges, add salt, pepper, thyme and some paprika, coat with olive oil and fry them skin side down for 45mins at 200C.  A nice twist is to use garam masala, turmeric and mustard oil and ghee (clarified butter), sprinkle with fresh coriander after roasting and serving it with some yoghurt to dip. Works great with curries or roastes meats.","human_ref_B":"When I make chicken stock or roast chicken, I render out lots of fat. I save that in the refrigerator for making roasted potatoes at a later date. Whenever I trim beef or pork, I save those trimmings in the freezer for rendering also.","labels":1,"seconds_difference":4181.0,"score_ratio":2.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrsq3t","c_root_id_B":"crrp82e","created_at_utc_A":1433164918,"created_at_utc_B":1433153022,"score_A":4,"score_B":2,"human_ref_A":"This is the basic method for my best roasted potatoes--par-boiled, drained, shaken, and then roasted in oil (or duck fat, that one time I happened to have some on hand). Perfect for the family gatherings that included a lactose-intolerant brother-in-law and a sister with a self-diagnosed gluten allergy.","human_ref_B":"I usually confit them in olive oil that has garlic, rosemary, time, and black pepper corns in it. Pop them out. and then just quickly crisp them in the oven OR just drop pan fry them after and toss them with some salt and pepper. Super simple, super good.","labels":1,"seconds_difference":11896.0,"score_ratio":2.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrq16a","c_root_id_B":"crrsq3t","created_at_utc_A":1433156580,"created_at_utc_B":1433164918,"score_A":2,"score_B":4,"human_ref_A":"When I make chicken stock or roast chicken, I render out lots of fat. I save that in the refrigerator for making roasted potatoes at a later date. Whenever I trim beef or pork, I save those trimmings in the freezer for rendering also.","human_ref_B":"This is the basic method for my best roasted potatoes--par-boiled, drained, shaken, and then roasted in oil (or duck fat, that one time I happened to have some on hand). Perfect for the family gatherings that included a lactose-intolerant brother-in-law and a sister with a self-diagnosed gluten allergy.","labels":0,"seconds_difference":8338.0,"score_ratio":2.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrrw4u","c_root_id_B":"crrsq3t","created_at_utc_A":1433162782,"created_at_utc_B":1433164918,"score_A":2,"score_B":4,"human_ref_A":"Goose fat instead of olive oil, any fat solid at room temperature is better, like lard, duck fat, or even butter. You also left out the salt.  Rosemary is a solid choice, but personally I go with sage and thyme.","human_ref_B":"This is the basic method for my best roasted potatoes--par-boiled, drained, shaken, and then roasted in oil (or duck fat, that one time I happened to have some on hand). Perfect for the family gatherings that included a lactose-intolerant brother-in-law and a sister with a self-diagnosed gluten allergy.","labels":0,"seconds_difference":2136.0,"score_ratio":2.0}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crru959","c_root_id_B":"crrp82e","created_at_utc_A":1433168255,"created_at_utc_B":1433153022,"score_A":3,"score_B":2,"human_ref_A":"I heat the oil or fat up in the oven. When it is hot, then I add the par-boiled spuds. Makes them nice and crispy.","human_ref_B":"I usually confit them in olive oil that has garlic, rosemary, time, and black pepper corns in it. Pop them out. and then just quickly crisp them in the oven OR just drop pan fry them after and toss them with some salt and pepper. Super simple, super good.","labels":1,"seconds_difference":15233.0,"score_ratio":1.5}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrq16a","c_root_id_B":"crru959","created_at_utc_A":1433156580,"created_at_utc_B":1433168255,"score_A":2,"score_B":3,"human_ref_A":"When I make chicken stock or roast chicken, I render out lots of fat. I save that in the refrigerator for making roasted potatoes at a later date. Whenever I trim beef or pork, I save those trimmings in the freezer for rendering also.","human_ref_B":"I heat the oil or fat up in the oven. When it is hot, then I add the par-boiled spuds. Makes them nice and crispy.","labels":0,"seconds_difference":11675.0,"score_ratio":1.5}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crru959","c_root_id_B":"crrrw4u","created_at_utc_A":1433168255,"created_at_utc_B":1433162782,"score_A":3,"score_B":2,"human_ref_A":"I heat the oil or fat up in the oven. When it is hot, then I add the par-boiled spuds. Makes them nice and crispy.","human_ref_B":"Goose fat instead of olive oil, any fat solid at room temperature is better, like lard, duck fat, or even butter. You also left out the salt.  Rosemary is a solid choice, but personally I go with sage and thyme.","labels":1,"seconds_difference":5473.0,"score_ratio":1.5}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrtp1x","c_root_id_B":"crru959","created_at_utc_A":1433167091,"created_at_utc_B":1433168255,"score_A":2,"score_B":3,"human_ref_A":"BUT HOW DO WE MAKE THEM CRISPY!?!?!","human_ref_B":"I heat the oil or fat up in the oven. When it is hot, then I add the par-boiled spuds. Makes them nice and crispy.","labels":0,"seconds_difference":1164.0,"score_ratio":1.5}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrp82e","c_root_id_B":"crrx7w3","created_at_utc_A":1433153022,"created_at_utc_B":1433173659,"score_A":2,"score_B":3,"human_ref_A":"I usually confit them in olive oil that has garlic, rosemary, time, and black pepper corns in it. Pop them out. and then just quickly crisp them in the oven OR just drop pan fry them after and toss them with some salt and pepper. Super simple, super good.","human_ref_B":"Uniform cutting will be your best friend! Uniform cutting = uniform cooking!  My favorite thing was an \"Italian\" potato. Smaller russet potatoes cut into 8ths and tossed in butter with Parmesan cheese, rosemary, basil, and parsley. Don't forget to salt and pepper as usual as well! Placed in the oven separated from each other at 400 for ~45 minutes until nice and crispy.","labels":0,"seconds_difference":20637.0,"score_ratio":1.5}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrq16a","c_root_id_B":"crrx7w3","created_at_utc_A":1433156580,"created_at_utc_B":1433173659,"score_A":2,"score_B":3,"human_ref_A":"When I make chicken stock or roast chicken, I render out lots of fat. I save that in the refrigerator for making roasted potatoes at a later date. Whenever I trim beef or pork, I save those trimmings in the freezer for rendering also.","human_ref_B":"Uniform cutting will be your best friend! Uniform cutting = uniform cooking!  My favorite thing was an \"Italian\" potato. Smaller russet potatoes cut into 8ths and tossed in butter with Parmesan cheese, rosemary, basil, and parsley. Don't forget to salt and pepper as usual as well! Placed in the oven separated from each other at 400 for ~45 minutes until nice and crispy.","labels":0,"seconds_difference":17079.0,"score_ratio":1.5}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrx7w3","c_root_id_B":"crrrw4u","created_at_utc_A":1433173659,"created_at_utc_B":1433162782,"score_A":3,"score_B":2,"human_ref_A":"Uniform cutting will be your best friend! Uniform cutting = uniform cooking!  My favorite thing was an \"Italian\" potato. Smaller russet potatoes cut into 8ths and tossed in butter with Parmesan cheese, rosemary, basil, and parsley. Don't forget to salt and pepper as usual as well! Placed in the oven separated from each other at 400 for ~45 minutes until nice and crispy.","human_ref_B":"Goose fat instead of olive oil, any fat solid at room temperature is better, like lard, duck fat, or even butter. You also left out the salt.  Rosemary is a solid choice, but personally I go with sage and thyme.","labels":1,"seconds_difference":10877.0,"score_ratio":1.5}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrx7w3","c_root_id_B":"crrtp1x","created_at_utc_A":1433173659,"created_at_utc_B":1433167091,"score_A":3,"score_B":2,"human_ref_A":"Uniform cutting will be your best friend! Uniform cutting = uniform cooking!  My favorite thing was an \"Italian\" potato. Smaller russet potatoes cut into 8ths and tossed in butter with Parmesan cheese, rosemary, basil, and parsley. Don't forget to salt and pepper as usual as well! Placed in the oven separated from each other at 400 for ~45 minutes until nice and crispy.","human_ref_B":"BUT HOW DO WE MAKE THEM CRISPY!?!?!","labels":1,"seconds_difference":6568.0,"score_ratio":1.5}
{"post_id":"38260a","domain":"askculinary_test","upvote_ratio":0.92,"history":"Give us your tips for the ultimate roast potatoes I've been experimenting recently with different potato varieties, different oils, cooking times etc., and I'd love to hear any tips you think I should try please.  So far, my best attempt is any red skinned potato, skinned and cut fairly big, par boiled and ruffled up in the colinder, then roast at 200\u00b0C for 50mins in olive oil, with garlic and rosemary :-) turning regularly.  Cheers!","c_root_id_A":"crrwj0i","c_root_id_B":"crrx7w3","created_at_utc_A":1433172483,"created_at_utc_B":1433173659,"score_A":2,"score_B":3,"human_ref_A":"Pick pretty much any floury potato. Peel and chop into reasonable sized chunks (aim for something about half the size of a large tangerine)  Parboil and shake as you ahve been doing. But before the shaking, sprinkle with polenta.  Season the whole lot heavily with salt and pepper, maybe some rosemary.  Have a preheated tray filled with a 50-50 mix of vegetable oil and butter, or duck or goose fat. It needs to be up to about 220 C (425 F) or a bit more.  Gently put the potatoes in and turn them with tongs to make sure they get covered. Be gentle otherwise you cover yourself in stupidly hot fat.  Now roast in a 200 C (400 F) oven for about an hour. You'll need to turn them once halfway through. At this point you can add a little garlic (not earlier because it will burn)","human_ref_B":"Uniform cutting will be your best friend! Uniform cutting = uniform cooking!  My favorite thing was an \"Italian\" potato. Smaller russet potatoes cut into 8ths and tossed in butter with Parmesan cheese, rosemary, basil, and parsley. Don't forget to salt and pepper as usual as well! Placed in the oven separated from each other at 400 for ~45 minutes until nice and crispy.","labels":0,"seconds_difference":1176.0,"score_ratio":1.5}
{"post_id":"hcxco1","domain":"askculinary_test","upvote_ratio":0.87,"history":"Is there a way to elevate Thyme\/Rosemary\/Garlic Ribeye steak? Tomorrow is fathers day and I bought some ribeye steaks. My issue is that I always cook it with thyme\/rosemary\/garlic, it taste great but it's getting common. Is there a way to get a similar taste but make it more interesting for people who always have steak with thyme\/rosemary\/garlic. Would throwing in something like basil, lemongrass, or anything spice it up?","c_root_id_A":"fvhvoyh","c_root_id_B":"fvhs2a2","created_at_utc_A":1592702947,"created_at_utc_B":1592700734,"score_A":31,"score_B":14,"human_ref_A":"How about a pan sauce like steak au poivre? Way different flavor profile than rosemary\/garlic but still has that fine dining feel.","human_ref_B":"I do not have a favorite upgrade for that specific task, but I do have a favorite herb combination that would work.  Skip the thyme and add fresh oregano, which is luxurious and rampant in the late spring in my area.  In other dishes, I swap about half again as much fresh oregano for fresh thyme.    A bearnaise sauce  is a sorta ultimate artery clogging fussy joy with steak that screams \"only every year or so\" around here, so every year or so gets trotted out to highlight that we are doing a special event.  To me a spinach element always works well in a meal that has a bearnaise.  It is classic and old school because it works.","labels":1,"seconds_difference":2213.0,"score_ratio":2.2142857143}
{"post_id":"hcxco1","domain":"askculinary_test","upvote_ratio":0.87,"history":"Is there a way to elevate Thyme\/Rosemary\/Garlic Ribeye steak? Tomorrow is fathers day and I bought some ribeye steaks. My issue is that I always cook it with thyme\/rosemary\/garlic, it taste great but it's getting common. Is there a way to get a similar taste but make it more interesting for people who always have steak with thyme\/rosemary\/garlic. Would throwing in something like basil, lemongrass, or anything spice it up?","c_root_id_A":"fvhrhpx","c_root_id_B":"fvhvoyh","created_at_utc_A":1592700382,"created_at_utc_B":1592702947,"score_A":5,"score_B":31,"human_ref_A":"What is your normal cooking method?  If you usually use a pan, maybe try grilling over charcoal then finishing with a compound butter.","human_ref_B":"How about a pan sauce like steak au poivre? Way different flavor profile than rosemary\/garlic but still has that fine dining feel.","labels":0,"seconds_difference":2565.0,"score_ratio":6.2}
{"post_id":"hcxco1","domain":"askculinary_test","upvote_ratio":0.87,"history":"Is there a way to elevate Thyme\/Rosemary\/Garlic Ribeye steak? Tomorrow is fathers day and I bought some ribeye steaks. My issue is that I always cook it with thyme\/rosemary\/garlic, it taste great but it's getting common. Is there a way to get a similar taste but make it more interesting for people who always have steak with thyme\/rosemary\/garlic. Would throwing in something like basil, lemongrass, or anything spice it up?","c_root_id_A":"fvhvoyh","c_root_id_B":"fvhs4tl","created_at_utc_A":1592702947,"created_at_utc_B":1592700776,"score_A":31,"score_B":6,"human_ref_A":"How about a pan sauce like steak au poivre? Way different flavor profile than rosemary\/garlic but still has that fine dining feel.","human_ref_B":"You don't want to use too many herbs\/spices or they will all kind of blend together.   If you are trying to use the ones you always use try adding some heat. *Season steak with Salt\/Pepper\/ Red Pepper Flakes* cook how you want,  *finish with a compound butter with your herbs in it.*   Serve with a homemade steak sauce (google for one you like).  Serve with roasted red pepper butter.   Serve with some super garlicky smashed potatoes.","labels":1,"seconds_difference":2171.0,"score_ratio":5.1666666667}
{"post_id":"hcxco1","domain":"askculinary_test","upvote_ratio":0.87,"history":"Is there a way to elevate Thyme\/Rosemary\/Garlic Ribeye steak? Tomorrow is fathers day and I bought some ribeye steaks. My issue is that I always cook it with thyme\/rosemary\/garlic, it taste great but it's getting common. Is there a way to get a similar taste but make it more interesting for people who always have steak with thyme\/rosemary\/garlic. Would throwing in something like basil, lemongrass, or anything spice it up?","c_root_id_A":"fvhs2a2","c_root_id_B":"fvhrhpx","created_at_utc_A":1592700734,"created_at_utc_B":1592700382,"score_A":14,"score_B":5,"human_ref_A":"I do not have a favorite upgrade for that specific task, but I do have a favorite herb combination that would work.  Skip the thyme and add fresh oregano, which is luxurious and rampant in the late spring in my area.  In other dishes, I swap about half again as much fresh oregano for fresh thyme.    A bearnaise sauce  is a sorta ultimate artery clogging fussy joy with steak that screams \"only every year or so\" around here, so every year or so gets trotted out to highlight that we are doing a special event.  To me a spinach element always works well in a meal that has a bearnaise.  It is classic and old school because it works.","human_ref_B":"What is your normal cooking method?  If you usually use a pan, maybe try grilling over charcoal then finishing with a compound butter.","labels":1,"seconds_difference":352.0,"score_ratio":2.8}
{"post_id":"hcxco1","domain":"askculinary_test","upvote_ratio":0.87,"history":"Is there a way to elevate Thyme\/Rosemary\/Garlic Ribeye steak? Tomorrow is fathers day and I bought some ribeye steaks. My issue is that I always cook it with thyme\/rosemary\/garlic, it taste great but it's getting common. Is there a way to get a similar taste but make it more interesting for people who always have steak with thyme\/rosemary\/garlic. Would throwing in something like basil, lemongrass, or anything spice it up?","c_root_id_A":"fvhrhpx","c_root_id_B":"fvhs4tl","created_at_utc_A":1592700382,"created_at_utc_B":1592700776,"score_A":5,"score_B":6,"human_ref_A":"What is your normal cooking method?  If you usually use a pan, maybe try grilling over charcoal then finishing with a compound butter.","human_ref_B":"You don't want to use too many herbs\/spices or they will all kind of blend together.   If you are trying to use the ones you always use try adding some heat. *Season steak with Salt\/Pepper\/ Red Pepper Flakes* cook how you want,  *finish with a compound butter with your herbs in it.*   Serve with a homemade steak sauce (google for one you like).  Serve with roasted red pepper butter.   Serve with some super garlicky smashed potatoes.","labels":0,"seconds_difference":394.0,"score_ratio":1.2}
{"post_id":"hcxco1","domain":"askculinary_test","upvote_ratio":0.87,"history":"Is there a way to elevate Thyme\/Rosemary\/Garlic Ribeye steak? Tomorrow is fathers day and I bought some ribeye steaks. My issue is that I always cook it with thyme\/rosemary\/garlic, it taste great but it's getting common. Is there a way to get a similar taste but make it more interesting for people who always have steak with thyme\/rosemary\/garlic. Would throwing in something like basil, lemongrass, or anything spice it up?","c_root_id_A":"fvhrhpx","c_root_id_B":"fvhxe2o","created_at_utc_A":1592700382,"created_at_utc_B":1592703991,"score_A":5,"score_B":6,"human_ref_A":"What is your normal cooking method?  If you usually use a pan, maybe try grilling over charcoal then finishing with a compound butter.","human_ref_B":"Do you baste with those ingredients in butter at the end of cooking?  That is one way to go.  To go more over-the-top, blend some dried mushroom in a blender or spice grinder, and add that to your seasoning.  It will give a delicious umami boost and texture on the crust.  The other way I would \"elevate\" steak is to start with a higher quality steak (dry aged and\/or prime grade).  Steak should be kept simple, in my opinion, but whenever cooking, the way to elevate dishes starts with the quality of your ingredients.","labels":0,"seconds_difference":3609.0,"score_ratio":1.2}
{"post_id":"eqv5ok","domain":"askculinary_test","upvote_ratio":0.72,"history":"Is adding more water to my soup after its finished allowed? I made an awesome minestrone! But a lot of my liquid got soaked up afterwards, and we almost can't call it soup anymore.  Is adding more water and reboiling the soup \"legal\" in cooking, or is it gonna kill the flavor?  Thanks :)","c_root_id_A":"fexm1g4","c_root_id_B":"fey525f","created_at_utc_A":1579433200,"created_at_utc_B":1579440888,"score_A":5,"score_B":16,"human_ref_A":"Allowed? Do what you want, if you think it's not soup and you want soup add some water (or stock).","human_ref_B":"May i suggest you use broth instead of water? The same kind you used to make the soup in the first place, of course. But vegetable broth could pair well with most soups, except, maybe, French onion soup. Good luck and keep us posted on the results. \ud83d\udc4d\ud83d\udc4d\ud83d\ude0a","labels":0,"seconds_difference":7688.0,"score_ratio":3.2}
{"post_id":"eqv5ok","domain":"askculinary_test","upvote_ratio":0.72,"history":"Is adding more water to my soup after its finished allowed? I made an awesome minestrone! But a lot of my liquid got soaked up afterwards, and we almost can't call it soup anymore.  Is adding more water and reboiling the soup \"legal\" in cooking, or is it gonna kill the flavor?  Thanks :)","c_root_id_A":"fexlwho","c_root_id_B":"fey525f","created_at_utc_A":1579433142,"created_at_utc_B":1579440888,"score_A":4,"score_B":16,"human_ref_A":"You can add a little bit of vegetable or chicken stock. You\u2019ll have to add more spices and stuff though- so keep tasting it!","human_ref_B":"May i suggest you use broth instead of water? The same kind you used to make the soup in the first place, of course. But vegetable broth could pair well with most soups, except, maybe, French onion soup. Good luck and keep us posted on the results. \ud83d\udc4d\ud83d\udc4d\ud83d\ude0a","labels":0,"seconds_difference":7746.0,"score_ratio":4.0}
{"post_id":"eqv5ok","domain":"askculinary_test","upvote_ratio":0.72,"history":"Is adding more water to my soup after its finished allowed? I made an awesome minestrone! But a lot of my liquid got soaked up afterwards, and we almost can't call it soup anymore.  Is adding more water and reboiling the soup \"legal\" in cooking, or is it gonna kill the flavor?  Thanks :)","c_root_id_A":"fexvoz5","c_root_id_B":"fey525f","created_at_utc_A":1579437215,"created_at_utc_B":1579440888,"score_A":2,"score_B":16,"human_ref_A":"How strange that you should post this! I just made Vietnamese Pho and used too many noodles so lost quite a bit of liquid. I had the same question. I fished out quite a few noodles and added some more water. I left the lemongrass and lime leaves in so hopefully I have not watered it down too much.  I'll pop and taste it now","human_ref_B":"May i suggest you use broth instead of water? The same kind you used to make the soup in the first place, of course. But vegetable broth could pair well with most soups, except, maybe, French onion soup. Good luck and keep us posted on the results. \ud83d\udc4d\ud83d\udc4d\ud83d\ude0a","labels":0,"seconds_difference":3673.0,"score_ratio":8.0}
{"post_id":"eqv5ok","domain":"askculinary_test","upvote_ratio":0.72,"history":"Is adding more water to my soup after its finished allowed? I made an awesome minestrone! But a lot of my liquid got soaked up afterwards, and we almost can't call it soup anymore.  Is adding more water and reboiling the soup \"legal\" in cooking, or is it gonna kill the flavor?  Thanks :)","c_root_id_A":"feyezyo","c_root_id_B":"fexm1g4","created_at_utc_A":1579444600,"created_at_utc_B":1579433200,"score_A":15,"score_B":5,"human_ref_A":"Next time cook the pasta separately and serve it separately i.e. let people scoop some cooked pasta into a bowl and then ladle soup over it. And refrigerate leftovers separately too.","human_ref_B":"Allowed? Do what you want, if you think it's not soup and you want soup add some water (or stock).","labels":1,"seconds_difference":11400.0,"score_ratio":3.0}
{"post_id":"eqv5ok","domain":"askculinary_test","upvote_ratio":0.72,"history":"Is adding more water to my soup after its finished allowed? I made an awesome minestrone! But a lot of my liquid got soaked up afterwards, and we almost can't call it soup anymore.  Is adding more water and reboiling the soup \"legal\" in cooking, or is it gonna kill the flavor?  Thanks :)","c_root_id_A":"feyezyo","c_root_id_B":"fexlwho","created_at_utc_A":1579444600,"created_at_utc_B":1579433142,"score_A":15,"score_B":4,"human_ref_A":"Next time cook the pasta separately and serve it separately i.e. let people scoop some cooked pasta into a bowl and then ladle soup over it. And refrigerate leftovers separately too.","human_ref_B":"You can add a little bit of vegetable or chicken stock. You\u2019ll have to add more spices and stuff though- so keep tasting it!","labels":1,"seconds_difference":11458.0,"score_ratio":3.75}
{"post_id":"eqv5ok","domain":"askculinary_test","upvote_ratio":0.72,"history":"Is adding more water to my soup after its finished allowed? I made an awesome minestrone! But a lot of my liquid got soaked up afterwards, and we almost can't call it soup anymore.  Is adding more water and reboiling the soup \"legal\" in cooking, or is it gonna kill the flavor?  Thanks :)","c_root_id_A":"feyezyo","c_root_id_B":"fexvoz5","created_at_utc_A":1579444600,"created_at_utc_B":1579437215,"score_A":15,"score_B":2,"human_ref_A":"Next time cook the pasta separately and serve it separately i.e. let people scoop some cooked pasta into a bowl and then ladle soup over it. And refrigerate leftovers separately too.","human_ref_B":"How strange that you should post this! I just made Vietnamese Pho and used too many noodles so lost quite a bit of liquid. I had the same question. I fished out quite a few noodles and added some more water. I left the lemongrass and lime leaves in so hopefully I have not watered it down too much.  I'll pop and taste it now","labels":1,"seconds_difference":7385.0,"score_ratio":7.5}
{"post_id":"eqv5ok","domain":"askculinary_test","upvote_ratio":0.72,"history":"Is adding more water to my soup after its finished allowed? I made an awesome minestrone! But a lot of my liquid got soaked up afterwards, and we almost can't call it soup anymore.  Is adding more water and reboiling the soup \"legal\" in cooking, or is it gonna kill the flavor?  Thanks :)","c_root_id_A":"fexm1g4","c_root_id_B":"fexlwho","created_at_utc_A":1579433200,"created_at_utc_B":1579433142,"score_A":5,"score_B":4,"human_ref_A":"Allowed? Do what you want, if you think it's not soup and you want soup add some water (or stock).","human_ref_B":"You can add a little bit of vegetable or chicken stock. You\u2019ll have to add more spices and stuff though- so keep tasting it!","labels":1,"seconds_difference":58.0,"score_ratio":1.25}
{"post_id":"eqv5ok","domain":"askculinary_test","upvote_ratio":0.72,"history":"Is adding more water to my soup after its finished allowed? I made an awesome minestrone! But a lot of my liquid got soaked up afterwards, and we almost can't call it soup anymore.  Is adding more water and reboiling the soup \"legal\" in cooking, or is it gonna kill the flavor?  Thanks :)","c_root_id_A":"feys3aq","c_root_id_B":"fexvoz5","created_at_utc_A":1579449902,"created_at_utc_B":1579437215,"score_A":3,"score_B":2,"human_ref_A":"Who is to say what\u2019s allowed besides you?","human_ref_B":"How strange that you should post this! I just made Vietnamese Pho and used too many noodles so lost quite a bit of liquid. I had the same question. I fished out quite a few noodles and added some more water. I left the lemongrass and lime leaves in so hopefully I have not watered it down too much.  I'll pop and taste it now","labels":1,"seconds_difference":12687.0,"score_ratio":1.5}
{"post_id":"58c57n","domain":"askculinary_test","upvote_ratio":0.94,"history":"Best way to make a large batch of Spaetzle? Hello all! I have an Oktoberfest party coming up and need to make a large batch of spaetzle for it. I have seen that I can hold the spaetzle for a little while after throwing them in an ice bath so my plan so far would be to make the spaetzle and then ice it all until I am ready to heat it up with the rest of the ingredients (I am going for a kasespatzle type of dish so adding cheese and maybe some pancetta?). Does this sound feasible? Would you suggest instead of doubling\/tripling the recipe to just make little batches at a time or just one big batch of dough at once? Anyone have any amazing spaetzle recipes they would suggest I use?  Any advice would be great!!","c_root_id_A":"d8zgffz","c_root_id_B":"d8zdd8e","created_at_utc_A":1476917319,"created_at_utc_B":1476913399,"score_A":4,"score_B":2,"human_ref_A":"Is this for work? If so, boil 2\" water in hotel pan, insert perforated hotel pan, insert dough, scrape over perforations with bench scraper.","human_ref_B":"I've stored big batches of spaetzle in both the fridge and freezer and been happy with the results. Here's the recipe I use:  1 cup all purpose flour 1\/2 tsp salt 1 tsp Penzey's Tsardust Memories seasoning (this is awesome for spaetzle - it's salt, garlic, cinnamon, pepper, nutmeg & marjoram) -OR- 1\/2 tsp fine black pepper 1\/2 tsp nutmeg 1\/2 tsp (additional) salt if not using Penzey's blend 2 eggs 1\/4 cup milk  Mix dry ingredients and wet ingredients separately then combine to form dough, let it rest for 15 mins before boiling.  I think browned butter and spaetzle is amazing, so I'd suggest browning a bunch of better and combining with cheese for the kasespatzle; personally, if it's a side for meat, I think you'd be fine without pancetta.   Now you have me wanting spaetzle.","labels":1,"seconds_difference":3920.0,"score_ratio":2.0}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i6667xw","c_root_id_B":"i66oj68","created_at_utc_A":1650915639,"created_at_utc_B":1650922904,"score_A":21,"score_B":30,"human_ref_A":"I would taste your lemon juice first, some lemons are way more tart than the next batch. So you might not need additional anything to tone down the tartness. Or change types of lemons to Meyer lemons. Additionally I would not just scale it by 1\/2 lemon juice and half water, that\u2019s getting you way less of the tartness compared to your original, might want to scale that a bit differently to not kill the flavor.  I taste most citrus before using it, particularly limes before doing a pitcher of margaritas.","human_ref_B":"Use Meyer lemons if you want a less tart curd, or up the sugar. I wouldn\u2019t add water","labels":0,"seconds_difference":7265.0,"score_ratio":1.4285714286}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i66oj68","c_root_id_B":"i66dc5e","created_at_utc_A":1650922904,"created_at_utc_B":1650918406,"score_A":30,"score_B":11,"human_ref_A":"Use Meyer lemons if you want a less tart curd, or up the sugar. I wouldn\u2019t add water","human_ref_B":"Just a quick question how close to the lemon did you zest the skin? If you go too far down it gets very bitter. I learned this when I was a new pastry chef 20 years ago and had to throw 5 entire 12 inch lemon tarts away as I was too zealous with the zesting","labels":1,"seconds_difference":4498.0,"score_ratio":2.7272727273}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i66oj68","c_root_id_B":"i66ir24","created_at_utc_A":1650922904,"created_at_utc_B":1650920554,"score_A":30,"score_B":4,"human_ref_A":"Use Meyer lemons if you want a less tart curd, or up the sugar. I wouldn\u2019t add water","human_ref_B":"If you can, try substituting some of the lemon juice for lemon extract or a very very good lemon vodka. I like Western Son.  I\u2019m not sure what you\u2019re making it for. I like to lace it into American buttercream for cupcakes. The tartness and sweetness work very well.","labels":1,"seconds_difference":2350.0,"score_ratio":7.5}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i66ng5d","c_root_id_B":"i66oj68","created_at_utc_A":1650922461,"created_at_utc_B":1650922904,"score_A":4,"score_B":30,"human_ref_A":"Try salt... just a little at a time... it will counteract the tartness.","human_ref_B":"Use Meyer lemons if you want a less tart curd, or up the sugar. I wouldn\u2019t add water","labels":0,"seconds_difference":443.0,"score_ratio":7.5}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i664i9l","c_root_id_B":"i66oj68","created_at_utc_A":1650914963,"created_at_utc_B":1650922904,"score_A":3,"score_B":30,"human_ref_A":"In my experience, baking it five minutes longer than you're supposed to will destroy most of it and render it bland. So try with one to four extra minutes and see where you like it better","human_ref_B":"Use Meyer lemons if you want a less tart curd, or up the sugar. I wouldn\u2019t add water","labels":0,"seconds_difference":7941.0,"score_ratio":10.0}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i66oj68","c_root_id_B":"i66nu53","created_at_utc_A":1650922904,"created_at_utc_B":1650922620,"score_A":30,"score_B":4,"human_ref_A":"Use Meyer lemons if you want a less tart curd, or up the sugar. I wouldn\u2019t add water","human_ref_B":"Are you pairing the lemon curd with anything?  Many recipes call for whipped cream on top, or mixing yogurt into the curd before it's baked in a tart.","labels":1,"seconds_difference":284.0,"score_ratio":7.5}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i664i9l","c_root_id_B":"i6667xw","created_at_utc_A":1650914963,"created_at_utc_B":1650915639,"score_A":3,"score_B":21,"human_ref_A":"In my experience, baking it five minutes longer than you're supposed to will destroy most of it and render it bland. So try with one to four extra minutes and see where you like it better","human_ref_B":"I would taste your lemon juice first, some lemons are way more tart than the next batch. So you might not need additional anything to tone down the tartness. Or change types of lemons to Meyer lemons. Additionally I would not just scale it by 1\/2 lemon juice and half water, that\u2019s getting you way less of the tartness compared to your original, might want to scale that a bit differently to not kill the flavor.  I taste most citrus before using it, particularly limes before doing a pitcher of margaritas.","labels":0,"seconds_difference":676.0,"score_ratio":7.0}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i66dc5e","c_root_id_B":"i664i9l","created_at_utc_A":1650918406,"created_at_utc_B":1650914963,"score_A":11,"score_B":3,"human_ref_A":"Just a quick question how close to the lemon did you zest the skin? If you go too far down it gets very bitter. I learned this when I was a new pastry chef 20 years ago and had to throw 5 entire 12 inch lemon tarts away as I was too zealous with the zesting","human_ref_B":"In my experience, baking it five minutes longer than you're supposed to will destroy most of it and render it bland. So try with one to four extra minutes and see where you like it better","labels":1,"seconds_difference":3443.0,"score_ratio":3.6666666667}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i66ir24","c_root_id_B":"i66rsc3","created_at_utc_A":1650920554,"created_at_utc_B":1650924249,"score_A":4,"score_B":8,"human_ref_A":"If you can, try substituting some of the lemon juice for lemon extract or a very very good lemon vodka. I like Western Son.  I\u2019m not sure what you\u2019re making it for. I like to lace it into American buttercream for cupcakes. The tartness and sweetness work very well.","human_ref_B":"Don\u2019t add water what ever you do. Slightly older lemons and use less juice, and like the other commenters- just the barest lemon zest, don\u2019t go to the white pith.","labels":0,"seconds_difference":3695.0,"score_ratio":2.0}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i66ng5d","c_root_id_B":"i66rsc3","created_at_utc_A":1650922461,"created_at_utc_B":1650924249,"score_A":4,"score_B":8,"human_ref_A":"Try salt... just a little at a time... it will counteract the tartness.","human_ref_B":"Don\u2019t add water what ever you do. Slightly older lemons and use less juice, and like the other commenters- just the barest lemon zest, don\u2019t go to the white pith.","labels":0,"seconds_difference":1788.0,"score_ratio":2.0}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i664i9l","c_root_id_B":"i66rsc3","created_at_utc_A":1650914963,"created_at_utc_B":1650924249,"score_A":3,"score_B":8,"human_ref_A":"In my experience, baking it five minutes longer than you're supposed to will destroy most of it and render it bland. So try with one to four extra minutes and see where you like it better","human_ref_B":"Don\u2019t add water what ever you do. Slightly older lemons and use less juice, and like the other commenters- just the barest lemon zest, don\u2019t go to the white pith.","labels":0,"seconds_difference":9286.0,"score_ratio":2.6666666667}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i66rsc3","c_root_id_B":"i66nu53","created_at_utc_A":1650924249,"created_at_utc_B":1650922620,"score_A":8,"score_B":4,"human_ref_A":"Don\u2019t add water what ever you do. Slightly older lemons and use less juice, and like the other commenters- just the barest lemon zest, don\u2019t go to the white pith.","human_ref_B":"Are you pairing the lemon curd with anything?  Many recipes call for whipped cream on top, or mixing yogurt into the curd before it's baked in a tart.","labels":1,"seconds_difference":1629.0,"score_ratio":2.0}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i664i9l","c_root_id_B":"i66ir24","created_at_utc_A":1650914963,"created_at_utc_B":1650920554,"score_A":3,"score_B":4,"human_ref_A":"In my experience, baking it five minutes longer than you're supposed to will destroy most of it and render it bland. So try with one to four extra minutes and see where you like it better","human_ref_B":"If you can, try substituting some of the lemon juice for lemon extract or a very very good lemon vodka. I like Western Son.  I\u2019m not sure what you\u2019re making it for. I like to lace it into American buttercream for cupcakes. The tartness and sweetness work very well.","labels":0,"seconds_difference":5591.0,"score_ratio":1.3333333333}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i66ng5d","c_root_id_B":"i664i9l","created_at_utc_A":1650922461,"created_at_utc_B":1650914963,"score_A":4,"score_B":3,"human_ref_A":"Try salt... just a little at a time... it will counteract the tartness.","human_ref_B":"In my experience, baking it five minutes longer than you're supposed to will destroy most of it and render it bland. So try with one to four extra minutes and see where you like it better","labels":1,"seconds_difference":7498.0,"score_ratio":1.3333333333}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i66nu53","c_root_id_B":"i664i9l","created_at_utc_A":1650922620,"created_at_utc_B":1650914963,"score_A":4,"score_B":3,"human_ref_A":"Are you pairing the lemon curd with anything?  Many recipes call for whipped cream on top, or mixing yogurt into the curd before it's baked in a tart.","human_ref_B":"In my experience, baking it five minutes longer than you're supposed to will destroy most of it and render it bland. So try with one to four extra minutes and see where you like it better","labels":1,"seconds_difference":7657.0,"score_ratio":1.3333333333}
{"post_id":"ubriqi","domain":"askculinary_test","upvote_ratio":0.9,"history":"Lemon Curd: Can I add water w\/lemon juice to tone down tartness? I made lemon curd a couple of weeks ago, but it was really tart. I tried adding powdered sugar, but it didn't help. The recipe calls for 1\/2 c of lemon juice. If I added 1\/4 water and 1\/4 lemon juice instead, would it work? I'm new to making curd lol. Thank you!  Here's what the recipe calls for:  2\u00a0large\u00a0eggs\u00a0at room temperature  2\/3\u00a0cup\u00a0granulated sugar  1\/2\u00a0cup\u00a0lemon juice  1\u00a0teaspoon\u00a0lemon zest  4\u00a0tablespoons\u00a0butter","c_root_id_A":"i66xubb","c_root_id_B":"i664i9l","created_at_utc_A":1650926849,"created_at_utc_B":1650914963,"score_A":4,"score_B":3,"human_ref_A":"You could also try a citrus curd by mixing orange juice with your lemon juice.","human_ref_B":"In my experience, baking it five minutes longer than you're supposed to will destroy most of it and render it bland. So try with one to four extra minutes and see where you like it better","labels":1,"seconds_difference":11886.0,"score_ratio":1.3333333333}
{"post_id":"51e569","domain":"askculinary_test","upvote_ratio":0.8,"history":"I know about dry aged beef, has anyone experimented with dry aging other things? Ive seen people experiment with chicken and duck  http:\/\/www.foodandwine.com\/blogs\/dry-aging-chicken-ultimate-roasting-trick  Im wondering what the risks mighg be if i were to try this myself","c_root_id_A":"d7bcf5f","c_root_id_B":"d7bge51","created_at_utc_A":1473159766,"created_at_utc_B":1473169041,"score_A":5,"score_B":11,"human_ref_A":"I don't know that I would really call that dry aging.  Or at least, you're not achieving the same sort of end result as you get with dry aged beef.  As far as I know, any difference in flavor for aged beef is going to take a lot longer than 1-2 weeks.  Leaving the chicken out in the fridge will help you get super crispy skin though, since it dries the surface quite a bit.  I don't think I'd go any more than 1-2 days though.  I think the problem I see with dry aging chicken is that when you dry age you end up with a good amount of meat on the outside that has dried up to the point that it in inedible.  It has to be trimmed off before the meat can be cooked and eaten.  There are some good pictures of this here if you're unfamiliar with this process  Since chicken is so small and thin in comparison, I think you'd end up needing to cut off so much of the chicken you'd barely be left with anything to eat.","human_ref_B":"You'll want to read this article.   Hanging all sorts of game is beneficial to the texture, and any sort of cow-like animal (broadly speaking - deer, elk, etc) is going to be aged to at least some extent. Or it ought to be.","labels":0,"seconds_difference":9275.0,"score_ratio":2.2}
{"post_id":"51e569","domain":"askculinary_test","upvote_ratio":0.8,"history":"I know about dry aged beef, has anyone experimented with dry aging other things? Ive seen people experiment with chicken and duck  http:\/\/www.foodandwine.com\/blogs\/dry-aging-chicken-ultimate-roasting-trick  Im wondering what the risks mighg be if i were to try this myself","c_root_id_A":"d7bjyuh","c_root_id_B":"d7bhjrg","created_at_utc_A":1473174734,"created_at_utc_B":1473171029,"score_A":5,"score_B":4,"human_ref_A":"From what I've read on the subject, dry aging pork is not worth it unless you are also salt curing it. Beef has enzymes that will tenderize the meat as it ages, whereas pork lacks any such activity (my sources for this are some butchering books my wife got me, so they could be incorrect). In general, salumi and charcuterie (I may be incorrectly lumping these together) are both culinary arts devoted to forms of dry aging meat, but both are dependent on additional preservatives (salt and smoke primarily).","human_ref_B":"If you really want to be adventurous the old school thing to do is hang birds without gutting them. Definitely not a subtle effect. No idea if there are food safety risks, as I've never heard anyone remotely discuss doing so for commerce. Pretty sure that just ain't happening.","labels":1,"seconds_difference":3705.0,"score_ratio":1.25}
{"post_id":"de2za9","domain":"askculinary_test","upvote_ratio":0.94,"history":"How to make the seasoning stick to the potatoes in dishes like dauphinoise? I made dauphinoise for the first time today. The sauce was tasty, but the potatoes were bland - even though I have seasoned all of them while I layered them.  When I laid out the potatoes on my plate and individually seasoned them with salt, pepper and garlic powder they tasted amazing. But I can't do that to the entire casserole. I believe that when I spoon the cream mixture in, it washes away the seasonings.  Is there a workaround that?","c_root_id_A":"f2qyjjp","c_root_id_B":"f2qyjtb","created_at_utc_A":1570367970,"created_at_utc_B":1570367974,"score_A":4,"score_B":88,"human_ref_A":"Season the cream? Or season after plating?","human_ref_B":"Season the potatoes as you slice them, and let them sit for 10 to 15 minutes for the salt, especially, to penetrate into the fibers of the vegetable. Then make sure that your sauce is well seasoned as well.","labels":0,"seconds_difference":4.0,"score_ratio":22.0}
{"post_id":"de2za9","domain":"askculinary_test","upvote_ratio":0.94,"history":"How to make the seasoning stick to the potatoes in dishes like dauphinoise? I made dauphinoise for the first time today. The sauce was tasty, but the potatoes were bland - even though I have seasoned all of them while I layered them.  When I laid out the potatoes on my plate and individually seasoned them with salt, pepper and garlic powder they tasted amazing. But I can't do that to the entire casserole. I believe that when I spoon the cream mixture in, it washes away the seasonings.  Is there a workaround that?","c_root_id_A":"f2r1pc2","c_root_id_B":"f2r68tk","created_at_utc_A":1570368877,"created_at_utc_B":1570370158,"score_A":40,"score_B":48,"human_ref_A":"Over season the cream - the potatoes will absorb","human_ref_B":"if the cream really washed away the seasoning, then there should be parts that are overseasoned. if thats not the case, then perhaps you just underseasoned to begin with.  ​  but an alternative is to season the cream itself as well as the potatoes.","labels":0,"seconds_difference":1281.0,"score_ratio":1.2}
{"post_id":"de2za9","domain":"askculinary_test","upvote_ratio":0.94,"history":"How to make the seasoning stick to the potatoes in dishes like dauphinoise? I made dauphinoise for the first time today. The sauce was tasty, but the potatoes were bland - even though I have seasoned all of them while I layered them.  When I laid out the potatoes on my plate and individually seasoned them with salt, pepper and garlic powder they tasted amazing. But I can't do that to the entire casserole. I believe that when I spoon the cream mixture in, it washes away the seasonings.  Is there a workaround that?","c_root_id_A":"f2qyjjp","c_root_id_B":"f2r68tk","created_at_utc_A":1570367970,"created_at_utc_B":1570370158,"score_A":4,"score_B":48,"human_ref_A":"Season the cream? Or season after plating?","human_ref_B":"if the cream really washed away the seasoning, then there should be parts that are overseasoned. if thats not the case, then perhaps you just underseasoned to begin with.  ​  but an alternative is to season the cream itself as well as the potatoes.","labels":0,"seconds_difference":2188.0,"score_ratio":12.0}
{"post_id":"de2za9","domain":"askculinary_test","upvote_ratio":0.94,"history":"How to make the seasoning stick to the potatoes in dishes like dauphinoise? I made dauphinoise for the first time today. The sauce was tasty, but the potatoes were bland - even though I have seasoned all of them while I layered them.  When I laid out the potatoes on my plate and individually seasoned them with salt, pepper and garlic powder they tasted amazing. But I can't do that to the entire casserole. I believe that when I spoon the cream mixture in, it washes away the seasonings.  Is there a workaround that?","c_root_id_A":"f2qyjjp","c_root_id_B":"f2r1pc2","created_at_utc_A":1570367970,"created_at_utc_B":1570368877,"score_A":4,"score_B":40,"human_ref_A":"Season the cream? Or season after plating?","human_ref_B":"Over season the cream - the potatoes will absorb","labels":0,"seconds_difference":907.0,"score_ratio":10.0}
{"post_id":"de2za9","domain":"askculinary_test","upvote_ratio":0.94,"history":"How to make the seasoning stick to the potatoes in dishes like dauphinoise? I made dauphinoise for the first time today. The sauce was tasty, but the potatoes were bland - even though I have seasoned all of them while I layered them.  When I laid out the potatoes on my plate and individually seasoned them with salt, pepper and garlic powder they tasted amazing. But I can't do that to the entire casserole. I believe that when I spoon the cream mixture in, it washes away the seasonings.  Is there a workaround that?","c_root_id_A":"f2qyjjp","c_root_id_B":"f2sfx17","created_at_utc_A":1570367970,"created_at_utc_B":1570382577,"score_A":4,"score_B":10,"human_ref_A":"Season the cream? Or season after plating?","human_ref_B":"Yeah, you can do it.  Slice your potatoes, put them in a bowl and add your seasonings.  Mix well to distribute.  Then put this bowl in the microwave for about 2+ minutes per potato on high. This is going to knock out a good bit of moisture and leave behind the starch.  The starch is going to grab on to your seasoning mixture. Transfer to your casserole dish.  Mix your cream with a bit of MSG and pour over your potatoes.  At this point I usually go at 450 f till the cream has reduced and I have good color on top.     Another option I've messed around with is making thinned mash potatoes with a lot of cream, mixing my spices into this and then pouring it over the potato slices.    You also might want to try 2x your seasoning.  It didn't wash away, my guess is you did not have enough for your palette.","labels":0,"seconds_difference":14607.0,"score_ratio":2.5}
{"post_id":"esz5xy","domain":"askculinary_test","upvote_ratio":0.9,"history":"Choosing a Hot-Pot for Home Use I've recently become a fan of hotpot (Steamboat, Shabu Shabu, Nabe, or whatever your region of choice calls it), as a fun and social way of making eating an event, and helping people eat more vegetables. So, I'm looking into buying some method of doing one pot cooking at the table.  What I'm looking for is advice on the type of device (I see Rule #2, not specifically looking for brands):  1. Is it better to have a burner and pot separately or an all in one unit, and why? 2. Which style of pot (with Dividers\/grills\/cups) works best for the widest range of hotpot styles, and why? 3. What units have you personally used, and did you like them or not, and why?  I'm also just happy to hear about your at home hotpot experiences and general advice!","c_root_id_A":"ffd5ueo","c_root_id_B":"ffd6r71","created_at_utc_A":1579814003,"created_at_utc_B":1579814512,"score_A":11,"score_B":16,"human_ref_A":"For my two cents, a butane burning burner and separate pot are the way to go.  They can be had for very cheap, and they're plenty functional.  Not a big fan of the electric ones because the cord is forever getting in the way.     I've not personally used an all-in-one, but it seems to me that you lose some functionality that way.  The burner itself is multipurpose.","human_ref_B":"I have the Muji donabe for 1-2 persons. It's quite big and honestly, I can make food for 4 if we have side dishes as well. If you can find iga-yaki clay work, it's considered the best for donabe in Japan.  Mine:   http:\/\/www.muji.ca\/wp-content\/uploads\/2016\/01\/DONABE-FLYER-WEB1.pdf   I bought it while visiting Japan, but you can get decent ones through Amazon.   Also got a separate burner. The iwatani one is so classy and works great. https:\/\/www.amazon.com\/Iwatani-Cassette-grill-Slim-CB-AS-1\/dp\/B008R7OOJ6\/ref=sr\\_1\\_5?keywords=iwatani&qid=1579813842&sr=8-5 )   I like to have it separated as it makes it possible to do inside the oven recipe as well. Don't forget to cure your donabe with rice, prior to using.  FYI, I also tried to use the donabe on a regular stove along with a heat diffuser, but it wasn't that great. Took forever to get the water to boil, felt like so much heat\/electricity was wasted on the side.","labels":0,"seconds_difference":509.0,"score_ratio":1.4545454545}
{"post_id":"esz5xy","domain":"askculinary_test","upvote_ratio":0.9,"history":"Choosing a Hot-Pot for Home Use I've recently become a fan of hotpot (Steamboat, Shabu Shabu, Nabe, or whatever your region of choice calls it), as a fun and social way of making eating an event, and helping people eat more vegetables. So, I'm looking into buying some method of doing one pot cooking at the table.  What I'm looking for is advice on the type of device (I see Rule #2, not specifically looking for brands):  1. Is it better to have a burner and pot separately or an all in one unit, and why? 2. Which style of pot (with Dividers\/grills\/cups) works best for the widest range of hotpot styles, and why? 3. What units have you personally used, and did you like them or not, and why?  I'm also just happy to hear about your at home hotpot experiences and general advice!","c_root_id_A":"ffd6r71","c_root_id_B":"ffd6noe","created_at_utc_A":1579814512,"created_at_utc_B":1579814456,"score_A":16,"score_B":4,"human_ref_A":"I have the Muji donabe for 1-2 persons. It's quite big and honestly, I can make food for 4 if we have side dishes as well. If you can find iga-yaki clay work, it's considered the best for donabe in Japan.  Mine:   http:\/\/www.muji.ca\/wp-content\/uploads\/2016\/01\/DONABE-FLYER-WEB1.pdf   I bought it while visiting Japan, but you can get decent ones through Amazon.   Also got a separate burner. The iwatani one is so classy and works great. https:\/\/www.amazon.com\/Iwatani-Cassette-grill-Slim-CB-AS-1\/dp\/B008R7OOJ6\/ref=sr\\_1\\_5?keywords=iwatani&qid=1579813842&sr=8-5 )   I like to have it separated as it makes it possible to do inside the oven recipe as well. Don't forget to cure your donabe with rice, prior to using.  FYI, I also tried to use the donabe on a regular stove along with a heat diffuser, but it wasn't that great. Took forever to get the water to boil, felt like so much heat\/electricity was wasted on the side.","human_ref_B":"I've been using a portable induction hob with a split pot (divider down the middle) which has been working pretty well for me.   As \/u\/DeusExMachino points out, a separate burner and vessel is a very versatile solution. I really like my induction burner because I occasionally cook with my kids at the table.   It's the safest significantly powered heat source I have because it does not use super hot burning gas, or super hot surfaces to transfer heat. It cleans up really well too.  I've also used a portable butane burner which works quite well too. Cost per use is almost negligibly low. The cans of fuel are pretty damn cheap but I have to be more careful about the exposed flame with the kids. The butane burner comes out if I have more guests than can be served out of the one pot on the induction heater.  I got kids. I have to have a split pot because they can't handle spicy worth a damn. Thin stainless split boilers seem to work great. They're dirt cheap. I see no need for fancy teflon coatings with hot pot. All of the cooking is boiling water cooking. That being said. I do not see the partition on a split pot as being hermetic. I would be careful expecting to be able to put peanut oil in one side and not have any very small amount leak under the partition or get splashed over the top.  The two most serious safety concerns I see with hotpot is having a boiling pot of broth getting tipped onto a guest (damn kids probably) and allergy issues\/cross contamination.  About the only thing I see going for the integrated hot put appliance is the anti tipping issue. I see that device as being particularly hard to tip over resulting in a severe scalding injury. If I had to let some somewhat responsible idiot kids handling the cooking themselves, I'd choose an integrated unit if cost\/space of yet another device wasn't an issue.","labels":1,"seconds_difference":56.0,"score_ratio":4.0}
{"post_id":"esz5xy","domain":"askculinary_test","upvote_ratio":0.9,"history":"Choosing a Hot-Pot for Home Use I've recently become a fan of hotpot (Steamboat, Shabu Shabu, Nabe, or whatever your region of choice calls it), as a fun and social way of making eating an event, and helping people eat more vegetables. So, I'm looking into buying some method of doing one pot cooking at the table.  What I'm looking for is advice on the type of device (I see Rule #2, not specifically looking for brands):  1. Is it better to have a burner and pot separately or an all in one unit, and why? 2. Which style of pot (with Dividers\/grills\/cups) works best for the widest range of hotpot styles, and why? 3. What units have you personally used, and did you like them or not, and why?  I'm also just happy to hear about your at home hotpot experiences and general advice!","c_root_id_A":"ffd6noe","c_root_id_B":"ffdt757","created_at_utc_A":1579814456,"created_at_utc_B":1579828315,"score_A":4,"score_B":10,"human_ref_A":"I've been using a portable induction hob with a split pot (divider down the middle) which has been working pretty well for me.   As \/u\/DeusExMachino points out, a separate burner and vessel is a very versatile solution. I really like my induction burner because I occasionally cook with my kids at the table.   It's the safest significantly powered heat source I have because it does not use super hot burning gas, or super hot surfaces to transfer heat. It cleans up really well too.  I've also used a portable butane burner which works quite well too. Cost per use is almost negligibly low. The cans of fuel are pretty damn cheap but I have to be more careful about the exposed flame with the kids. The butane burner comes out if I have more guests than can be served out of the one pot on the induction heater.  I got kids. I have to have a split pot because they can't handle spicy worth a damn. Thin stainless split boilers seem to work great. They're dirt cheap. I see no need for fancy teflon coatings with hot pot. All of the cooking is boiling water cooking. That being said. I do not see the partition on a split pot as being hermetic. I would be careful expecting to be able to put peanut oil in one side and not have any very small amount leak under the partition or get splashed over the top.  The two most serious safety concerns I see with hotpot is having a boiling pot of broth getting tipped onto a guest (damn kids probably) and allergy issues\/cross contamination.  About the only thing I see going for the integrated hot put appliance is the anti tipping issue. I see that device as being particularly hard to tip over resulting in a severe scalding injury. If I had to let some somewhat responsible idiot kids handling the cooking themselves, I'd choose an integrated unit if cost\/space of yet another device wasn't an issue.","human_ref_B":"Japanese here, so some bias will be had.  I personally have a all in one unit, and prefer it overall due to simplicity.   It's electrical, so the heat is maintained more even. Just plug in and go. However, it does come with its con. It's electrical, so you need a plug. Depending on your room, you might even need an extension. If you're clumsy, be ready to kick out the socket many times. (It's magnetic so wont break the connector).   The buy in for these unit are kinda pricey. Minimum $80 ~ 140. (I just so happened to check the price today). Comes with 1 or 2 other swappable plates so it's not only for nabe. A grill for meat and something else.   Like someone said, If you scratch it,  it's done.  Mines all scratched up :(     The butane one is nice that it's portable, but requires purchase of butane. If you forget it, no nabe for you. I go through about 1.5~2 canisters a night for a nabe party for reference.  Very cheap. $20-30 at most. Canisters are like $2 a pop? Must provide your own pot though. If you want to do some serious nabe party, get a donabe. \u571f\u934b stone pot. Retains heat much better than a steel pot. And looks great too. Only down side is that this is for nabe only. If you eat nabe everyday, then great investment.   Even during a black out, you can have nabe with thr butane.   If you like camping, you can take this set up as your portable kitchen.      As far as the pot selection goes, I like electrical overall. Very easy to clean. If going for butane, I love the  \u571f\u934b. Neither one is split like the Chinese style. Personally, never needed to have 2 soup base as I can do that in my own bowl.    At the end, everything comes down to preference and what you need it for.","labels":0,"seconds_difference":13859.0,"score_ratio":2.5}
{"post_id":"esz5xy","domain":"askculinary_test","upvote_ratio":0.9,"history":"Choosing a Hot-Pot for Home Use I've recently become a fan of hotpot (Steamboat, Shabu Shabu, Nabe, or whatever your region of choice calls it), as a fun and social way of making eating an event, and helping people eat more vegetables. So, I'm looking into buying some method of doing one pot cooking at the table.  What I'm looking for is advice on the type of device (I see Rule #2, not specifically looking for brands):  1. Is it better to have a burner and pot separately or an all in one unit, and why? 2. Which style of pot (with Dividers\/grills\/cups) works best for the widest range of hotpot styles, and why? 3. What units have you personally used, and did you like them or not, and why?  I'm also just happy to hear about your at home hotpot experiences and general advice!","c_root_id_A":"ffdt757","c_root_id_B":"ffd7gdg","created_at_utc_A":1579828315,"created_at_utc_B":1579814897,"score_A":10,"score_B":3,"human_ref_A":"Japanese here, so some bias will be had.  I personally have a all in one unit, and prefer it overall due to simplicity.   It's electrical, so the heat is maintained more even. Just plug in and go. However, it does come with its con. It's electrical, so you need a plug. Depending on your room, you might even need an extension. If you're clumsy, be ready to kick out the socket many times. (It's magnetic so wont break the connector).   The buy in for these unit are kinda pricey. Minimum $80 ~ 140. (I just so happened to check the price today). Comes with 1 or 2 other swappable plates so it's not only for nabe. A grill for meat and something else.   Like someone said, If you scratch it,  it's done.  Mines all scratched up :(     The butane one is nice that it's portable, but requires purchase of butane. If you forget it, no nabe for you. I go through about 1.5~2 canisters a night for a nabe party for reference.  Very cheap. $20-30 at most. Canisters are like $2 a pop? Must provide your own pot though. If you want to do some serious nabe party, get a donabe. \u571f\u934b stone pot. Retains heat much better than a steel pot. And looks great too. Only down side is that this is for nabe only. If you eat nabe everyday, then great investment.   Even during a black out, you can have nabe with thr butane.   If you like camping, you can take this set up as your portable kitchen.      As far as the pot selection goes, I like electrical overall. Very easy to clean. If going for butane, I love the  \u571f\u934b. Neither one is split like the Chinese style. Personally, never needed to have 2 soup base as I can do that in my own bowl.    At the end, everything comes down to preference and what you need it for.","human_ref_B":"Caveat that although I'm a pretty experienced cook, I've only had home made hot pot a tiny handful of times. My $.02:  > Is it better to have a burner and pot separately or an all in one unit, and why?  That depends on whether or not you have another use for a separate burner. Personally I'm sure I would find more uses for a burner, but if you wouldn't, it might be simpler to have an all-in-one that would also be a little less spill-prone and will probably be able to manage the temperature for you automatically.  > Which style of pot (with Dividers\/grills\/cups) works best for the widest range of hotpot styles, and why?  I've only ever used the divided ones. Good for when some guests like it spicy and some don't. I'm very skeptical that the grill one would work well, unless it had at minimum separate heating elements for the grill side, but even then it just sort of screams \"gimmick\" to me. Never seen the cup variety before, seems like just another take on a divider?","labels":1,"seconds_difference":13418.0,"score_ratio":3.3333333333}
{"post_id":"esz5xy","domain":"askculinary_test","upvote_ratio":0.9,"history":"Choosing a Hot-Pot for Home Use I've recently become a fan of hotpot (Steamboat, Shabu Shabu, Nabe, or whatever your region of choice calls it), as a fun and social way of making eating an event, and helping people eat more vegetables. So, I'm looking into buying some method of doing one pot cooking at the table.  What I'm looking for is advice on the type of device (I see Rule #2, not specifically looking for brands):  1. Is it better to have a burner and pot separately or an all in one unit, and why? 2. Which style of pot (with Dividers\/grills\/cups) works best for the widest range of hotpot styles, and why? 3. What units have you personally used, and did you like them or not, and why?  I'm also just happy to hear about your at home hotpot experiences and general advice!","c_root_id_A":"ffd7gdg","c_root_id_B":"ffdwuej","created_at_utc_A":1579814897,"created_at_utc_B":1579830905,"score_A":3,"score_B":4,"human_ref_A":"Caveat that although I'm a pretty experienced cook, I've only had home made hot pot a tiny handful of times. My $.02:  > Is it better to have a burner and pot separately or an all in one unit, and why?  That depends on whether or not you have another use for a separate burner. Personally I'm sure I would find more uses for a burner, but if you wouldn't, it might be simpler to have an all-in-one that would also be a little less spill-prone and will probably be able to manage the temperature for you automatically.  > Which style of pot (with Dividers\/grills\/cups) works best for the widest range of hotpot styles, and why?  I've only ever used the divided ones. Good for when some guests like it spicy and some don't. I'm very skeptical that the grill one would work well, unless it had at minimum separate heating elements for the grill side, but even then it just sort of screams \"gimmick\" to me. Never seen the cup variety before, seems like just another take on a divider?","human_ref_B":"Since it sounds like the consensus is on standalone burners, can people give recommendations? Looking to buy before Chinese New Year.","labels":0,"seconds_difference":16008.0,"score_ratio":1.3333333333}
{"post_id":"x4331w","domain":"askculinary_test","upvote_ratio":0.82,"history":"Why does my swiss meringue buttercream look shiny? I recently made my first wedding cake for some friends, and used Stella Park's SMBC recipe from Serious Eats. I always follow the recipe to a tee, weighing out my ingredients by gram and following the steps, but it always seems to look shiny or greasy. It still tastes great, but I think it takes away from the look of the cake. Anyone know why this happens?  Thanks in advance!!  https:\/\/www.seriouseats.com\/swiss-meringue-buttercream-frosting-recipe","c_root_id_A":"imt4y3e","c_root_id_B":"imsvnh9","created_at_utc_A":1662133150,"created_at_utc_B":1662129507,"score_A":18,"score_B":7,"human_ref_A":"There's a chance you added the butter when it was still too hot causing the butter to break.","human_ref_B":"What kind of butter?  (I don\u2019t know the answer to your problem, just curious.)   I also follow Stella\u2019s SMBC recipes,  usually chocolate. It\u2019s definitely rich and smooth, but not shiny or greasy. (IMO)","labels":1,"seconds_difference":3643.0,"score_ratio":2.5714285714}
{"post_id":"x4331w","domain":"askculinary_test","upvote_ratio":0.82,"history":"Why does my swiss meringue buttercream look shiny? I recently made my first wedding cake for some friends, and used Stella Park's SMBC recipe from Serious Eats. I always follow the recipe to a tee, weighing out my ingredients by gram and following the steps, but it always seems to look shiny or greasy. It still tastes great, but I think it takes away from the look of the cake. Anyone know why this happens?  Thanks in advance!!  https:\/\/www.seriouseats.com\/swiss-meringue-buttercream-frosting-recipe","c_root_id_A":"imtct8n","c_root_id_B":"imsvnh9","created_at_utc_A":1662136182,"created_at_utc_B":1662129507,"score_A":8,"score_B":7,"human_ref_A":"What temp was the room\/frosting when you noticed the shine?   The egg-based buttercreams are not robust to warm temps, although Swiss is much sturdier than French or the Cook\u2019s Illustrated whole\/egg version.   Otherwise, maybe review\/compare a few more recipes? I\u2019ve had mixed results with Serious Eats recipes - sometimes it\u2019s amazing as promised and other times it will fall short. I get the promised results from CI recipes about 85% of the time, while Serious Eats is more 50\/50.","human_ref_B":"What kind of butter?  (I don\u2019t know the answer to your problem, just curious.)   I also follow Stella\u2019s SMBC recipes,  usually chocolate. It\u2019s definitely rich and smooth, but not shiny or greasy. (IMO)","labels":1,"seconds_difference":6675.0,"score_ratio":1.1428571429}
{"post_id":"x4331w","domain":"askculinary_test","upvote_ratio":0.82,"history":"Why does my swiss meringue buttercream look shiny? I recently made my first wedding cake for some friends, and used Stella Park's SMBC recipe from Serious Eats. I always follow the recipe to a tee, weighing out my ingredients by gram and following the steps, but it always seems to look shiny or greasy. It still tastes great, but I think it takes away from the look of the cake. Anyone know why this happens?  Thanks in advance!!  https:\/\/www.seriouseats.com\/swiss-meringue-buttercream-frosting-recipe","c_root_id_A":"imsvnh9","c_root_id_B":"imtlw5c","created_at_utc_A":1662129507,"created_at_utc_B":1662139707,"score_A":7,"score_B":8,"human_ref_A":"What kind of butter?  (I don\u2019t know the answer to your problem, just curious.)   I also follow Stella\u2019s SMBC recipes,  usually chocolate. It\u2019s definitely rich and smooth, but not shiny or greasy. (IMO)","human_ref_B":"This is 99% a temperature issue.","labels":0,"seconds_difference":10200.0,"score_ratio":1.1428571429}
{"post_id":"x4331w","domain":"askculinary_test","upvote_ratio":0.82,"history":"Why does my swiss meringue buttercream look shiny? I recently made my first wedding cake for some friends, and used Stella Park's SMBC recipe from Serious Eats. I always follow the recipe to a tee, weighing out my ingredients by gram and following the steps, but it always seems to look shiny or greasy. It still tastes great, but I think it takes away from the look of the cake. Anyone know why this happens?  Thanks in advance!!  https:\/\/www.seriouseats.com\/swiss-meringue-buttercream-frosting-recipe","c_root_id_A":"imtlw5c","c_root_id_B":"imtl2my","created_at_utc_A":1662139707,"created_at_utc_B":1662139385,"score_A":8,"score_B":5,"human_ref_A":"This is 99% a temperature issue.","human_ref_B":"Did you also temp all your ingredients along the way and the end product?  This is my go to frosting recipe and any time I have problems with texture or shine it\u2019s a temp issue.","labels":1,"seconds_difference":322.0,"score_ratio":1.6}
{"post_id":"472d2w","domain":"askculinary_test","upvote_ratio":0.87,"history":"I have a paella pan that is too big for my oven or stove top, so I want to attempt paella over an open fire. can anyone recommend a good camp grill or some techniques? Received a great paella pan for Christmas, it's huge. Anyone Ever made paella outside before? Got any tips?  What sort of grill should I use?  The pan is copper... how close can it get to the fire?  All tips greatly appreciated.","c_root_id_A":"d09nk1k","c_root_id_B":"d09my7i","created_at_utc_A":1456171322,"created_at_utc_B":1456170512,"score_A":3,"score_B":2,"human_ref_A":"Alton Brown cooks his on a Weber grill  http:\/\/www.foodnetwork.com\/shows\/good-eats\/videos\/ea-1300\/its-a-pan-its-a-dish-its-paella.vid-0139881.html","human_ref_B":"I have not tried it so I can't speak on any of the logistics or details but it seems like a Weber kettle grill might do the trick, depending on the size of the pan.","labels":1,"seconds_difference":810.0,"score_ratio":1.5}
{"post_id":"472d2w","domain":"askculinary_test","upvote_ratio":0.87,"history":"I have a paella pan that is too big for my oven or stove top, so I want to attempt paella over an open fire. can anyone recommend a good camp grill or some techniques? Received a great paella pan for Christmas, it's huge. Anyone Ever made paella outside before? Got any tips?  What sort of grill should I use?  The pan is copper... how close can it get to the fire?  All tips greatly appreciated.","c_root_id_A":"d09my7i","c_root_id_B":"d0av5ng","created_at_utc_A":1456170512,"created_at_utc_B":1456252176,"score_A":2,"score_B":3,"human_ref_A":"I have not tried it so I can't speak on any of the logistics or details but it seems like a Weber kettle grill might do the trick, depending on the size of the pan.","human_ref_B":"Cheap, low tech way we did it in college:   * place 2 cinder blocks upright at a distance just shorter than the diameter of your pan from each other. Make sure your pan will sit comfortably on them.   * Start a fire between the cinder blocks  * Place pan on cinder blocks","labels":0,"seconds_difference":81664.0,"score_ratio":1.5}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55iyo3","c_root_id_B":"c55jd7s","created_at_utc_A":1340666959,"created_at_utc_B":1340668710,"score_A":8,"score_B":13,"human_ref_A":"Wholehearted support. I'm a big fan of reasonable moderation to keep a community on topic and this seems the definition of that.","human_ref_B":"*no longer a paid cook for the record*   I used to love r\/FoodPorn and it gradually turned into young guys posting pictures of fast food hamburgers and cheese fries.  In my opinion it would be great if the mods could keep the integrity of this sub.","labels":0,"seconds_difference":1751.0,"score_ratio":1.625}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55j7de","c_root_id_B":"c55jd7s","created_at_utc_A":1340668004,"created_at_utc_B":1340668710,"score_A":8,"score_B":13,"human_ref_A":"Based on what you listed for examples besides the \"what do I make from XXX\" types you listed, I am not entirely sure what you wish to see here vs what you do not wish to see here - it seems fairly relative or open to various interpretation. With myself being in the midrange for what I consider cooking knowledge and advice to share (I'm not a trained chef or work as a chef, but I have been cooking for a long while and done some catering and learned lots of what I am happy to share from friends who are chefs which I have tested for myself most times). My main hope this will not be a discouragement to folks in asking questions or posting tips and advice.  I bounce between here and r\/cooking and find them somewhat divided by cooking having more home cooks give tips and tricks and ideas - and \/askculinary will get you more pro tips and advice. Perhaps it would be good to request a formatting of the posts so everyone knows a more generalized area of what to be posting here - e.g. PRO-TIPS\/ADVICE NEEDED; COOKING METHOD HELP; TECHNIQUE HELP; HELP ME FIGURE OUT WHAT WENT WRONG; IMPROVEMENT or things along those lines that folks decide...?   Just a thought..I'm not going anywhere and will continue to lurk and post where I think I can contribute.","human_ref_B":"*no longer a paid cook for the record*   I used to love r\/FoodPorn and it gradually turned into young guys posting pictures of fast food hamburgers and cheese fries.  In my opinion it would be great if the mods could keep the integrity of this sub.","labels":0,"seconds_difference":706.0,"score_ratio":1.625}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55l6c8","c_root_id_B":"c55jrbq","created_at_utc_A":1340676637,"created_at_utc_B":1340670466,"score_A":7,"score_B":4,"human_ref_A":"Hey unseenpuppet! This post is wonderful, and highlights everything I love about this subreddit.  The other food related subreddits are great for general questions, but the whole point of this one was to get professional level responses - not just random guesswork and amateurs acting as experts.    I spend some time at the other subreddits when I get bored, but a lot of the questions are exactly the type of questions that I *hate* as a chef (and I know a lot of others do as well).  I'm always asked, \"What's your favorite thing to cook\" or \"What's your specialty?\"  These are awful questions, and they accomplish nothing.  Just like \"give me your chicken recipes\" or \"what should I do with all these bananas?\"  You don't need a chef to answer these questions for you.  Right now there is a question about what spices go well with chicken, and it's at (+6\/-1).  This is exactly why we need moderation.  This is something that google can easily handle.  Can you imagine meeting your favorite chef and then asking him how to best brown beef in a pan?  I come here because we can keep a more professional discussion.  It's like having the big commenters as culinary school instructors and the people asking questions are the students.  Asking about what spices to use for chicken is a waste of class time, and it doesn't belong there.  Sure, the instructors can answer it, but it doesn't create good discussion at all. (And don't get me wrong, I want answers from home cooks, too!) But a question about how to make fried pickles which are far too salty without removing flavor when there's no salt in the batter?  That, to me, is a better question (which I solved, by the way, with a small amount of sugar).  Maybe my analogy isn't the best, but either way, I agree completely.  An increase in users generally means a decrease in quality, and I like this subreddit the way it is (although I'd actually prefer it slightly stricter, but I wouldn't want to upset the community).","human_ref_B":"As someone who almost always balks at mod posts, this was well-written and informative.","labels":1,"seconds_difference":6171.0,"score_ratio":1.75}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55jrbq","c_root_id_B":"c55osas","created_at_utc_A":1340670466,"created_at_utc_B":1340693516,"score_A":4,"score_B":5,"human_ref_A":"As someone who almost always balks at mod posts, this was well-written and informative.","human_ref_B":"Agreed, all the way. This community is largely underpaid and overworked culinary professionals who, in their too scant free time, are willing to discuss the intricacies of food because they love it *that much*. Let's be respectful and ask solid questions that merit the response of a professional *and* give them the information needed to respond thoughtfully.","labels":0,"seconds_difference":23050.0,"score_ratio":1.25}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55lp0j","c_root_id_B":"c55osas","created_at_utc_A":1340678825,"created_at_utc_B":1340693516,"score_A":3,"score_B":5,"human_ref_A":"I try to think of you guys as culinary troubleshooters. I won't ask for a recipe, but I  keep failing at it, you'd probably be able to solve the issue better than google searches.","human_ref_B":"Agreed, all the way. This community is largely underpaid and overworked culinary professionals who, in their too scant free time, are willing to discuss the intricacies of food because they love it *that much*. Let's be respectful and ask solid questions that merit the response of a professional *and* give them the information needed to respond thoughtfully.","labels":0,"seconds_difference":14691.0,"score_ratio":1.6666666667}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55osas","c_root_id_B":"c55ml2y","created_at_utc_A":1340693516,"created_at_utc_B":1340682553,"score_A":5,"score_B":3,"human_ref_A":"Agreed, all the way. This community is largely underpaid and overworked culinary professionals who, in their too scant free time, are willing to discuss the intricacies of food because they love it *that much*. Let's be respectful and ask solid questions that merit the response of a professional *and* give them the information needed to respond thoughtfully.","human_ref_B":"I tend to think of this subreddit as more appropriate for technique questions and fine-tuning, rather than general recipes, so I'm right there with you.","labels":1,"seconds_difference":10963.0,"score_ratio":1.6666666667}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55osas","c_root_id_B":"c55l7zu","created_at_utc_A":1340693516,"created_at_utc_B":1340676835,"score_A":5,"score_B":2,"human_ref_A":"Agreed, all the way. This community is largely underpaid and overworked culinary professionals who, in their too scant free time, are willing to discuss the intricacies of food because they love it *that much*. Let's be respectful and ask solid questions that merit the response of a professional *and* give them the information needed to respond thoughtfully.","human_ref_B":"Very cool statement. You should link this on the sidebar, maybe like an FAQ or something.","labels":1,"seconds_difference":16681.0,"score_ratio":2.5}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55osas","c_root_id_B":"c55lxc3","created_at_utc_A":1340693516,"created_at_utc_B":1340679793,"score_A":5,"score_B":2,"human_ref_A":"Agreed, all the way. This community is largely underpaid and overworked culinary professionals who, in their too scant free time, are willing to discuss the intricacies of food because they love it *that much*. Let's be respectful and ask solid questions that merit the response of a professional *and* give them the information needed to respond thoughtfully.","human_ref_B":"I do hope you can implement and enforce these ideas. I've lurked here, a bit, but it seemed to be becoming another food or cooking. I'd love to share the creative process I go through with ingredients, but I don't do recipes (hello, google it) and especially loathe memes and photo posts. Best of luck.","labels":1,"seconds_difference":13723.0,"score_ratio":2.5}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55osas","c_root_id_B":"c55nn2p","created_at_utc_A":1340693516,"created_at_utc_B":1340687166,"score_A":5,"score_B":2,"human_ref_A":"Agreed, all the way. This community is largely underpaid and overworked culinary professionals who, in their too scant free time, are willing to discuss the intricacies of food because they love it *that much*. Let's be respectful and ask solid questions that merit the response of a professional *and* give them the information needed to respond thoughtfully.","human_ref_B":"I like the idea of furthur moderation of this subreddit. Though the idea of limiting some posts, such as the sharing of mishaps and other war stories sorta bummed me out, it's nice to know there's another subreddit for them. I think throwing links to those int he sidebar is definately a great idea.","labels":1,"seconds_difference":6350.0,"score_ratio":2.5}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55l7zu","c_root_id_B":"c55lp0j","created_at_utc_A":1340676835,"created_at_utc_B":1340678825,"score_A":2,"score_B":3,"human_ref_A":"Very cool statement. You should link this on the sidebar, maybe like an FAQ or something.","human_ref_B":"I try to think of you guys as culinary troubleshooters. I won't ask for a recipe, but I  keep failing at it, you'd probably be able to solve the issue better than google searches.","labels":0,"seconds_difference":1990.0,"score_ratio":1.5}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55ml2y","c_root_id_B":"c55l7zu","created_at_utc_A":1340682553,"created_at_utc_B":1340676835,"score_A":3,"score_B":2,"human_ref_A":"I tend to think of this subreddit as more appropriate for technique questions and fine-tuning, rather than general recipes, so I'm right there with you.","human_ref_B":"Very cool statement. You should link this on the sidebar, maybe like an FAQ or something.","labels":1,"seconds_difference":5718.0,"score_ratio":1.5}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55lxc3","c_root_id_B":"c55ml2y","created_at_utc_A":1340679793,"created_at_utc_B":1340682553,"score_A":2,"score_B":3,"human_ref_A":"I do hope you can implement and enforce these ideas. I've lurked here, a bit, but it seemed to be becoming another food or cooking. I'd love to share the creative process I go through with ingredients, but I don't do recipes (hello, google it) and especially loathe memes and photo posts. Best of luck.","human_ref_B":"I tend to think of this subreddit as more appropriate for technique questions and fine-tuning, rather than general recipes, so I'm right there with you.","labels":0,"seconds_difference":2760.0,"score_ratio":1.5}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55rpxa","c_root_id_B":"c55l7zu","created_at_utc_A":1340717786,"created_at_utc_B":1340676835,"score_A":3,"score_B":2,"human_ref_A":"There's one type of post that I see frequently on this sub that's not really addressed in this mod post, and that's what I'll call the \"menu planning\" posts. These are the, \"I'd really like to impress my girlfriend, what can I make?\" (which sometimes extend to, \"what can I make *with only an oven and a George Foreman*\") type of posts.   I don't know if there are enough of these posts to warrant a r\/MenuPlanning or something similar, so I'm not surprised to see those posts here. I don't (generally) see quality advice in r\/cooking, and putting together a composed menu is far more than just cooking.   I'm not arguing one way or another about these posts, I just think that we as a community need to make a decision about them.","human_ref_B":"Very cool statement. You should link this on the sidebar, maybe like an FAQ or something.","labels":1,"seconds_difference":40951.0,"score_ratio":1.5}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55rpxa","c_root_id_B":"c55lxc3","created_at_utc_A":1340717786,"created_at_utc_B":1340679793,"score_A":3,"score_B":2,"human_ref_A":"There's one type of post that I see frequently on this sub that's not really addressed in this mod post, and that's what I'll call the \"menu planning\" posts. These are the, \"I'd really like to impress my girlfriend, what can I make?\" (which sometimes extend to, \"what can I make *with only an oven and a George Foreman*\") type of posts.   I don't know if there are enough of these posts to warrant a r\/MenuPlanning or something similar, so I'm not surprised to see those posts here. I don't (generally) see quality advice in r\/cooking, and putting together a composed menu is far more than just cooking.   I'm not arguing one way or another about these posts, I just think that we as a community need to make a decision about them.","human_ref_B":"I do hope you can implement and enforce these ideas. I've lurked here, a bit, but it seemed to be becoming another food or cooking. I'd love to share the creative process I go through with ingredients, but I don't do recipes (hello, google it) and especially loathe memes and photo posts. Best of luck.","labels":1,"seconds_difference":37993.0,"score_ratio":1.5}
{"post_id":"vlgz0","domain":"askculinary_test","upvote_ratio":0.98,"history":"Mod Post] With us about to reach 10k subscribers, we have some issues we would like to discuss. **Preface: This is a self and mod post. I receive no karma, so please up vote to the top so everyone can see.**  Hello \/r\/askculinary! First of all, from all of us moderators, we would like to thank you lovely community members. We have seen some absolutely amazing gastronomic discussions here, and hope you continue to provide the community with such helpful and thoughtful conversations.  With the rate of growth we have had the past few months, we feel it is necessary to make a few changes, reiterate some points and get the communities feedback on a few issues. The goal of these potential changes is to provide everyone with a better experience in our community. **We want to hear all of your feedback on these issues.**  Our main concern is about some of the questions that are being submitted.  * **Recipe based question**s - If you refer to our current rule #5 located in our sidebar, you can see that not every recipe based question is encouraged here. **We are not Google.** If you simply need ideas for a piece of meat, or want to know a great pie recipe, you will most likely get many great answers through google, or even other sub reddits. \/r\/cooking, \/r\/food or \/r\/recipes are all options. However, we understand there are some recipe based questions that are more uncommon, and harder to find legit answers, and in that case, you may post here. Think of \/r\/askculinary as the last resort. Questions like [this, this and this are not desirable here. Questions like this and this are fine however. Notice the difference in the quality of the question. The OP provides much more background and information in the posts that are well written. The more specific you can make a recipe\/ingredient based question, the better.  * **Discussion based questions** - This sub reddit and community was created to help people become a better cook, and to increase your culinary knowledge. If a post has little to do with cooking, and would not help others with the answers, we feel this is not accomplishing our original goal. Questions like these three(#1, #2, #3) are not very appropriate here. Perhaps \/r\/KitchenConfidential is better. That being said, posts like this and this, are completely fine. Basically, if the answers to the question being asked would help the community in their culinary adventures, it is fine. **If it is just to share war stories and what not, we feel these do not fit in here.**  * **Question and comment formatting** - **With every question you ask, please be sure to give as much detail as possible.** The more detail you can give us, the better we can help you. Conversely, the more through you can be in your responses and comments, the better. Try to avoid those one or two word comments, make it as thorough as you can. We are aware that this is not always possible or necessary, but try and make your posts as thoughtful as possible. Good post, not so good post. Great post, not so great post.  * **Reposting, search function and FAQ** - **Please utilize the search function, and our FAQ before posting.** There are quite a bit of posts made that are extremely similar to each other that could be easily answered without reposting. We are in the works of possibly updating our FAQ, as well as updating some CSS coding. This will be done to remind the community of what is appropriate and give them some helpful resources.  This about sums up all of our ideas and issues that have been expressed by ourselves, and the community. **So I ask you r\/askculinary, what are your thoughts on these issues? How do you feel about these potential changes?** We would love to heat all of our feedback regarding the future of this community.  Thank you to everyone who gives us any input, and cheers to all of our ten thousand subscribers!","c_root_id_A":"c55nn2p","c_root_id_B":"c55rpxa","created_at_utc_A":1340687166,"created_at_utc_B":1340717786,"score_A":2,"score_B":3,"human_ref_A":"I like the idea of furthur moderation of this subreddit. Though the idea of limiting some posts, such as the sharing of mishaps and other war stories sorta bummed me out, it's nice to know there's another subreddit for them. I think throwing links to those int he sidebar is definately a great idea.","human_ref_B":"There's one type of post that I see frequently on this sub that's not really addressed in this mod post, and that's what I'll call the \"menu planning\" posts. These are the, \"I'd really like to impress my girlfriend, what can I make?\" (which sometimes extend to, \"what can I make *with only an oven and a George Foreman*\") type of posts.   I don't know if there are enough of these posts to warrant a r\/MenuPlanning or something similar, so I'm not surprised to see those posts here. I don't (generally) see quality advice in r\/cooking, and putting together a composed menu is far more than just cooking.   I'm not arguing one way or another about these posts, I just think that we as a community need to make a decision about them.","labels":0,"seconds_difference":30620.0,"score_ratio":1.5}
{"post_id":"leyzuv","domain":"askculinary_test","upvote_ratio":0.87,"history":"Clear Soup (Often found at hibachi restaurants) What am I doing wrong? I've tried practically every recipe on the internet. I've tried doing 2 parts chicken broth, one part beef (and vice versa) I've tried vegetable broth. I've let the stock sit in the fridge for a few days after boiling it for hours (with the vegetables you normally toss) still in the container to let the flavors meld.   Nothing I've tried comes close to the likes of your local hibachi or Japanese restaurant.   Are they getting theirs from some sort of secret supplier?  Anyone have any experience (or even behind the scenes knowledge) of the trick to make this at home?  This is my favorite soup and I think this would freeze well so I am happy to make a HUGE batch if needed to accomplish the same flavor.   Thanks!","c_root_id_A":"gmjq1za","c_root_id_B":"gmiyw8e","created_at_utc_A":1612757311,"created_at_utc_B":1612743092,"score_A":30,"score_B":16,"human_ref_A":"Miyabi Japanese Onion Soup is what I believe you are talking about (fried crunchy onion bits, thin sliced mushrooms)  READY IN: 35 mins SERVES: 10 INGREDIENTS  3  cups beef broth 7  cups chicken broth 1  large carrot 1  medium onion, chopped 2  garlic cloves, crushed 1  green onion, thinly sliced 1  mushroom, thinly sliced 1  tablespoon  Durkee onions  Combine beef and chicken stock in a pot. Add carrot, onion and garlic. Bring to a boil, lower heat, cover pot and simmer for 30 minutes. Discard the carrot, onion and garlic and strain the soup through cheesecloth. Place a small amount of each of the green onions, mushrooms and french fried onions in serving bowls and ladle the broth over them. Serve.","human_ref_B":"What\u2019s not right of your soup compared to your local Japanese restaurant? It\u2019s not clear? Tasting profile different? As far as I\u2019m aware most Japanese restaurants uses dashi as a base, which is a seafood stock.","labels":1,"seconds_difference":14219.0,"score_ratio":1.875}
{"post_id":"leyzuv","domain":"askculinary_test","upvote_ratio":0.87,"history":"Clear Soup (Often found at hibachi restaurants) What am I doing wrong? I've tried practically every recipe on the internet. I've tried doing 2 parts chicken broth, one part beef (and vice versa) I've tried vegetable broth. I've let the stock sit in the fridge for a few days after boiling it for hours (with the vegetables you normally toss) still in the container to let the flavors meld.   Nothing I've tried comes close to the likes of your local hibachi or Japanese restaurant.   Are they getting theirs from some sort of secret supplier?  Anyone have any experience (or even behind the scenes knowledge) of the trick to make this at home?  This is my favorite soup and I think this would freeze well so I am happy to make a HUGE batch if needed to accomplish the same flavor.   Thanks!","c_root_id_A":"gmke1v8","c_root_id_B":"gmjymqr","created_at_utc_A":1612776692,"created_at_utc_B":1612762991,"score_A":10,"score_B":6,"human_ref_A":"THIS IS LITERALLY THE RECIPE: get any beef broth and chicken broth of reasonable quality. Slice some mushrooms. Then those fried onions that come pre fried(?) in a container. It\u2019s, I dunno .. probably in the condiment aisle? Couple green onions if you want. Combine n heat. Done.   The flavor comes from the fried onions. Source: Benihana chef.","human_ref_B":"Secret 1: MSG  Secret 2: simmer, not boil (if you make stock from scratch boiling agitate and emulsify the fat which makes it cloudy)  Secret 3: don't cook it for hours. Aroma and flavor compound breaks down the longer you cook it.  I did some digging and it looks like you're making Japanese onion soup. I would start with a homemade stock. Get a whole chicken cover with water by a few inches, bring to a boil and lower to simmer. Remove the scum and let it go for 4 to 5 hours. Then add your veggies (I recommend adding dried shitake as well) and let it simmer for another hour. Add your desired amount if salt (and\/or msg).  If you want, when you serve, put a little bit of sesame oil at the bottom of the bowl and ladle your soup over it. It'll disperse the oil and make it smell really nice.","labels":1,"seconds_difference":13701.0,"score_ratio":1.6666666667}
{"post_id":"leyzuv","domain":"askculinary_test","upvote_ratio":0.87,"history":"Clear Soup (Often found at hibachi restaurants) What am I doing wrong? I've tried practically every recipe on the internet. I've tried doing 2 parts chicken broth, one part beef (and vice versa) I've tried vegetable broth. I've let the stock sit in the fridge for a few days after boiling it for hours (with the vegetables you normally toss) still in the container to let the flavors meld.   Nothing I've tried comes close to the likes of your local hibachi or Japanese restaurant.   Are they getting theirs from some sort of secret supplier?  Anyone have any experience (or even behind the scenes knowledge) of the trick to make this at home?  This is my favorite soup and I think this would freeze well so I am happy to make a HUGE batch if needed to accomplish the same flavor.   Thanks!","c_root_id_A":"gmk29la","c_root_id_B":"gmke1v8","created_at_utc_A":1612765811,"created_at_utc_B":1612776692,"score_A":5,"score_B":10,"human_ref_A":"It\u2019s not a dashi and it\u2019s not miso. The onion soup is what you are after.","human_ref_B":"THIS IS LITERALLY THE RECIPE: get any beef broth and chicken broth of reasonable quality. Slice some mushrooms. Then those fried onions that come pre fried(?) in a container. It\u2019s, I dunno .. probably in the condiment aisle? Couple green onions if you want. Combine n heat. Done.   The flavor comes from the fried onions. Source: Benihana chef.","labels":0,"seconds_difference":10881.0,"score_ratio":2.0}
{"post_id":"leyzuv","domain":"askculinary_test","upvote_ratio":0.87,"history":"Clear Soup (Often found at hibachi restaurants) What am I doing wrong? I've tried practically every recipe on the internet. I've tried doing 2 parts chicken broth, one part beef (and vice versa) I've tried vegetable broth. I've let the stock sit in the fridge for a few days after boiling it for hours (with the vegetables you normally toss) still in the container to let the flavors meld.   Nothing I've tried comes close to the likes of your local hibachi or Japanese restaurant.   Are they getting theirs from some sort of secret supplier?  Anyone have any experience (or even behind the scenes knowledge) of the trick to make this at home?  This is my favorite soup and I think this would freeze well so I am happy to make a HUGE batch if needed to accomplish the same flavor.   Thanks!","c_root_id_A":"gmk58oj","c_root_id_B":"gmke1v8","created_at_utc_A":1612768325,"created_at_utc_B":1612776692,"score_A":3,"score_B":10,"human_ref_A":"Is this what you are looking for? matsutake suimono  There are some other variations if you look up Suimono  Edit: \u201cclear soup\u201d is the actual name of a common type of Japanese soups. I checked all my Japanese cookbooks and they are all a base of dashi stock. If it\u2019s got beef or chicken broth it\u2019s something else.","human_ref_B":"THIS IS LITERALLY THE RECIPE: get any beef broth and chicken broth of reasonable quality. Slice some mushrooms. Then those fried onions that come pre fried(?) in a container. It\u2019s, I dunno .. probably in the condiment aisle? Couple green onions if you want. Combine n heat. Done.   The flavor comes from the fried onions. Source: Benihana chef.","labels":0,"seconds_difference":8367.0,"score_ratio":3.3333333333}
{"post_id":"leyzuv","domain":"askculinary_test","upvote_ratio":0.87,"history":"Clear Soup (Often found at hibachi restaurants) What am I doing wrong? I've tried practically every recipe on the internet. I've tried doing 2 parts chicken broth, one part beef (and vice versa) I've tried vegetable broth. I've let the stock sit in the fridge for a few days after boiling it for hours (with the vegetables you normally toss) still in the container to let the flavors meld.   Nothing I've tried comes close to the likes of your local hibachi or Japanese restaurant.   Are they getting theirs from some sort of secret supplier?  Anyone have any experience (or even behind the scenes knowledge) of the trick to make this at home?  This is my favorite soup and I think this would freeze well so I am happy to make a HUGE batch if needed to accomplish the same flavor.   Thanks!","c_root_id_A":"gmkbrba","c_root_id_B":"gmke1v8","created_at_utc_A":1612774429,"created_at_utc_B":1612776692,"score_A":2,"score_B":10,"human_ref_A":"Not the exact broth you are looking for but this video explains the techniques for creating crystal clear broths without using a consomme raft.","human_ref_B":"THIS IS LITERALLY THE RECIPE: get any beef broth and chicken broth of reasonable quality. Slice some mushrooms. Then those fried onions that come pre fried(?) in a container. It\u2019s, I dunno .. probably in the condiment aisle? Couple green onions if you want. Combine n heat. Done.   The flavor comes from the fried onions. Source: Benihana chef.","labels":0,"seconds_difference":2263.0,"score_ratio":5.0}
{"post_id":"16s3rq","domain":"askculinary_test","upvote_ratio":0.89,"history":"What wine should I use for a Coq au vin? What characteristics should I be looking for in a coq au vin wine?  I really should have asked this before I bought this giant bottle of Phillipe de Rothschild Merlot...  I am assuming I don't want a high tannin wine?  Do I want \"body\" or \"fruit\" in it?  As a supplementary question if I do have the wrong wine what can I do to conteract the wrongness (other than buying a new bottle and drinking this one)","c_root_id_A":"c7yvb87","c_root_id_B":"c7yyf32","created_at_utc_A":1358467719,"created_at_utc_B":1358478156,"score_A":6,"score_B":10,"human_ref_A":"Recommended by Cook's Illustrated for Coq au Vin:  fruity, smooth, medium-bodied red wine, such as Oregon Pinot Noir, Zinfandel, or a light Rhone valley wine","human_ref_B":"A high tannin wine will not do you in. Just make sure you're using it early in the cooking process and it will mellow out and the protein in the broth will do science to it that cuts the harshness. This is one of the wonderful peasant stews of rural France that will only disagree with the sort of thing labeled \"cooking wine\". I wouldn't drop too much money on the wine either, the subtlety between a great and an extraordinary wine will mostly be lost in cooking. More so than the wine, I recommend tracking down an older bird. The tougher it is, the more flavor it will have to release in the slow heat of the stew.","labels":0,"seconds_difference":10437.0,"score_ratio":1.6666666667}
{"post_id":"16s3rq","domain":"askculinary_test","upvote_ratio":0.89,"history":"What wine should I use for a Coq au vin? What characteristics should I be looking for in a coq au vin wine?  I really should have asked this before I bought this giant bottle of Phillipe de Rothschild Merlot...  I am assuming I don't want a high tannin wine?  Do I want \"body\" or \"fruit\" in it?  As a supplementary question if I do have the wrong wine what can I do to conteract the wrongness (other than buying a new bottle and drinking this one)","c_root_id_A":"c7yvjbb","c_root_id_B":"c7yyf32","created_at_utc_A":1358468450,"created_at_utc_B":1358478156,"score_A":6,"score_B":10,"human_ref_A":"I actually like using Shiraz with this dish.","human_ref_B":"A high tannin wine will not do you in. Just make sure you're using it early in the cooking process and it will mellow out and the protein in the broth will do science to it that cuts the harshness. This is one of the wonderful peasant stews of rural France that will only disagree with the sort of thing labeled \"cooking wine\". I wouldn't drop too much money on the wine either, the subtlety between a great and an extraordinary wine will mostly be lost in cooking. More so than the wine, I recommend tracking down an older bird. The tougher it is, the more flavor it will have to release in the slow heat of the stew.","labels":0,"seconds_difference":9706.0,"score_ratio":1.6666666667}
{"post_id":"16s3rq","domain":"askculinary_test","upvote_ratio":0.89,"history":"What wine should I use for a Coq au vin? What characteristics should I be looking for in a coq au vin wine?  I really should have asked this before I bought this giant bottle of Phillipe de Rothschild Merlot...  I am assuming I don't want a high tannin wine?  Do I want \"body\" or \"fruit\" in it?  As a supplementary question if I do have the wrong wine what can I do to conteract the wrongness (other than buying a new bottle and drinking this one)","c_root_id_A":"c7yv7ag","c_root_id_B":"c7yyf32","created_at_utc_A":1358467360,"created_at_utc_B":1358478156,"score_A":4,"score_B":10,"human_ref_A":"Alton Brown uses Pinot noir  http:\/\/www.foodnetwork.com\/recipes\/alton-brown\/coq-au-vin-recipe\/index.html","human_ref_B":"A high tannin wine will not do you in. Just make sure you're using it early in the cooking process and it will mellow out and the protein in the broth will do science to it that cuts the harshness. This is one of the wonderful peasant stews of rural France that will only disagree with the sort of thing labeled \"cooking wine\". I wouldn't drop too much money on the wine either, the subtlety between a great and an extraordinary wine will mostly be lost in cooking. More so than the wine, I recommend tracking down an older bird. The tougher it is, the more flavor it will have to release in the slow heat of the stew.","labels":0,"seconds_difference":10796.0,"score_ratio":2.5}
{"post_id":"16s3rq","domain":"askculinary_test","upvote_ratio":0.89,"history":"What wine should I use for a Coq au vin? What characteristics should I be looking for in a coq au vin wine?  I really should have asked this before I bought this giant bottle of Phillipe de Rothschild Merlot...  I am assuming I don't want a high tannin wine?  Do I want \"body\" or \"fruit\" in it?  As a supplementary question if I do have the wrong wine what can I do to conteract the wrongness (other than buying a new bottle and drinking this one)","c_root_id_A":"c7yv7ag","c_root_id_B":"c7yvb87","created_at_utc_A":1358467360,"created_at_utc_B":1358467719,"score_A":4,"score_B":6,"human_ref_A":"Alton Brown uses Pinot noir  http:\/\/www.foodnetwork.com\/recipes\/alton-brown\/coq-au-vin-recipe\/index.html","human_ref_B":"Recommended by Cook's Illustrated for Coq au Vin:  fruity, smooth, medium-bodied red wine, such as Oregon Pinot Noir, Zinfandel, or a light Rhone valley wine","labels":0,"seconds_difference":359.0,"score_ratio":1.5}
{"post_id":"16s3rq","domain":"askculinary_test","upvote_ratio":0.89,"history":"What wine should I use for a Coq au vin? What characteristics should I be looking for in a coq au vin wine?  I really should have asked this before I bought this giant bottle of Phillipe de Rothschild Merlot...  I am assuming I don't want a high tannin wine?  Do I want \"body\" or \"fruit\" in it?  As a supplementary question if I do have the wrong wine what can I do to conteract the wrongness (other than buying a new bottle and drinking this one)","c_root_id_A":"c7yvjbb","c_root_id_B":"c7yv7ag","created_at_utc_A":1358468450,"created_at_utc_B":1358467360,"score_A":6,"score_B":4,"human_ref_A":"I actually like using Shiraz with this dish.","human_ref_B":"Alton Brown uses Pinot noir  http:\/\/www.foodnetwork.com\/recipes\/alton-brown\/coq-au-vin-recipe\/index.html","labels":1,"seconds_difference":1090.0,"score_ratio":1.5}
{"post_id":"16s3rq","domain":"askculinary_test","upvote_ratio":0.89,"history":"What wine should I use for a Coq au vin? What characteristics should I be looking for in a coq au vin wine?  I really should have asked this before I bought this giant bottle of Phillipe de Rothschild Merlot...  I am assuming I don't want a high tannin wine?  Do I want \"body\" or \"fruit\" in it?  As a supplementary question if I do have the wrong wine what can I do to conteract the wrongness (other than buying a new bottle and drinking this one)","c_root_id_A":"c7yzsfq","c_root_id_B":"c7yzbsw","created_at_utc_A":1358482643,"created_at_utc_B":1358481147,"score_A":3,"score_B":2,"human_ref_A":"Raymond Blanc says to use a full bodied shiraz or cabernet sauvignon that has been boiled and flamb\u00e9ed to remove the alcohol. He also advises against spending more than \u00a35 per bottle. I trust the man. I used to follow the \"only use wine you would drink\" line of thinking until I encountered these tips and figured \"who am I to argue with a couple of Michelin stars?\" My Coq au Vin has not suffered and I have a larger quantity of quality wine on hand to wash down my dinner.","human_ref_B":"follow up question - If I wanted to make coq au vin blanc, what would be a good wine to use?  (I've used chardonnay in the past with good results)","labels":1,"seconds_difference":1496.0,"score_ratio":1.5}
{"post_id":"pg26jz","domain":"askculinary_test","upvote_ratio":0.87,"history":"Can you make fish stock with only fish heads? Why or why not? I bought a bunch of salmon heads, and was planning on making stock with them, but I don't have any other fish bones, only the heads. All recipes for fish stock I see online call for a variety of different bones. Is there a particular reason for this, or will only fish heads produce a tasty stock? Thanks!","c_root_id_A":"hb8iq04","c_root_id_B":"hb8g936","created_at_utc_A":1630530545,"created_at_utc_B":1630529469,"score_A":56,"score_B":11,"human_ref_A":"Yes definitely you can but keep in mind that Using just salmon will give you more of a salmon stock than a traditional fish stock","human_ref_B":"Why couldn't you?  ​  Yes.","labels":1,"seconds_difference":1076.0,"score_ratio":5.0909090909}
{"post_id":"pg26jz","domain":"askculinary_test","upvote_ratio":0.87,"history":"Can you make fish stock with only fish heads? Why or why not? I bought a bunch of salmon heads, and was planning on making stock with them, but I don't have any other fish bones, only the heads. All recipes for fish stock I see online call for a variety of different bones. Is there a particular reason for this, or will only fish heads produce a tasty stock? Thanks!","c_root_id_A":"hb8rrpk","c_root_id_B":"hb93f2e","created_at_utc_A":1630534754,"created_at_utc_B":1630540584,"score_A":42,"score_B":49,"human_ref_A":"If you are filipino, you can make sinigang with it.  But don't let not being filipino stop you from making it","human_ref_B":"Get rid of the gills.  They\u2019ll make the stock bitter.","labels":0,"seconds_difference":5830.0,"score_ratio":1.1666666667}
{"post_id":"pg26jz","domain":"askculinary_test","upvote_ratio":0.87,"history":"Can you make fish stock with only fish heads? Why or why not? I bought a bunch of salmon heads, and was planning on making stock with them, but I don't have any other fish bones, only the heads. All recipes for fish stock I see online call for a variety of different bones. Is there a particular reason for this, or will only fish heads produce a tasty stock? Thanks!","c_root_id_A":"hb8g936","c_root_id_B":"hb93f2e","created_at_utc_A":1630529469,"created_at_utc_B":1630540584,"score_A":11,"score_B":49,"human_ref_A":"Why couldn't you?  ​  Yes.","human_ref_B":"Get rid of the gills.  They\u2019ll make the stock bitter.","labels":0,"seconds_difference":11115.0,"score_ratio":4.4545454545}
{"post_id":"pg26jz","domain":"askculinary_test","upvote_ratio":0.87,"history":"Can you make fish stock with only fish heads? Why or why not? I bought a bunch of salmon heads, and was planning on making stock with them, but I don't have any other fish bones, only the heads. All recipes for fish stock I see online call for a variety of different bones. Is there a particular reason for this, or will only fish heads produce a tasty stock? Thanks!","c_root_id_A":"hb8rrpk","c_root_id_B":"hb8g936","created_at_utc_A":1630534754,"created_at_utc_B":1630529469,"score_A":42,"score_B":11,"human_ref_A":"If you are filipino, you can make sinigang with it.  But don't let not being filipino stop you from making it","human_ref_B":"Why couldn't you?  ​  Yes.","labels":1,"seconds_difference":5285.0,"score_ratio":3.8181818182}
{"post_id":"pg26jz","domain":"askculinary_test","upvote_ratio":0.87,"history":"Can you make fish stock with only fish heads? Why or why not? I bought a bunch of salmon heads, and was planning on making stock with them, but I don't have any other fish bones, only the heads. All recipes for fish stock I see online call for a variety of different bones. Is there a particular reason for this, or will only fish heads produce a tasty stock? Thanks!","c_root_id_A":"hb93pon","c_root_id_B":"hb8g936","created_at_utc_A":1630540737,"created_at_utc_B":1630529469,"score_A":27,"score_B":11,"human_ref_A":"I wouldn't recommend it, but yes it is possible. You won't get the best tasting fish stock if you want a blanco ( white ) fish stock.  I would recommend to first take out the gills ( hope I wrote it right ), the eyes ( keep them ! ). And roast the whole Salmom head in the oven to get rid of the fat. Then make a dark fish stock out  of the head.  The eyes, you can put them in tin foil and smoke them, you will get an amazing smoked fish stock out of the eyes with a lot of collagen. \ud83d\udc4d\ud83c\udffd  Hope I could give you a bit of an advice here. \ud83d\udca9","human_ref_B":"Why couldn't you?  ​  Yes.","labels":1,"seconds_difference":11268.0,"score_ratio":2.4545454545}
{"post_id":"pg26jz","domain":"askculinary_test","upvote_ratio":0.87,"history":"Can you make fish stock with only fish heads? Why or why not? I bought a bunch of salmon heads, and was planning on making stock with them, but I don't have any other fish bones, only the heads. All recipes for fish stock I see online call for a variety of different bones. Is there a particular reason for this, or will only fish heads produce a tasty stock? Thanks!","c_root_id_A":"hb93nie","c_root_id_B":"hb93pon","created_at_utc_A":1630540706,"created_at_utc_B":1630540737,"score_A":2,"score_B":27,"human_ref_A":"Remove the gills, wash out as much blood as you can, and you can make a nice stock with just the head.","human_ref_B":"I wouldn't recommend it, but yes it is possible. You won't get the best tasting fish stock if you want a blanco ( white ) fish stock.  I would recommend to first take out the gills ( hope I wrote it right ), the eyes ( keep them ! ). And roast the whole Salmom head in the oven to get rid of the fat. Then make a dark fish stock out  of the head.  The eyes, you can put them in tin foil and smoke them, you will get an amazing smoked fish stock out of the eyes with a lot of collagen. \ud83d\udc4d\ud83c\udffd  Hope I could give you a bit of an advice here. \ud83d\udca9","labels":0,"seconds_difference":31.0,"score_ratio":13.5}
{"post_id":"pg26jz","domain":"askculinary_test","upvote_ratio":0.87,"history":"Can you make fish stock with only fish heads? Why or why not? I bought a bunch of salmon heads, and was planning on making stock with them, but I don't have any other fish bones, only the heads. All recipes for fish stock I see online call for a variety of different bones. Is there a particular reason for this, or will only fish heads produce a tasty stock? Thanks!","c_root_id_A":"hb8g936","c_root_id_B":"hbafcco","created_at_utc_A":1630529469,"created_at_utc_B":1630567478,"score_A":11,"score_B":22,"human_ref_A":"Why couldn't you?  ​  Yes.","human_ref_B":"Yes you can but roasted salmon heads are DELICIOUS. Roast them until the skin is crisp, pick off everything you can eat from it (necks and cheeks in particular) then use the leftover bones and cartilage for stock. It\u2019ll be a very salmony stock though.","labels":0,"seconds_difference":38009.0,"score_ratio":2.0}
{"post_id":"pg26jz","domain":"askculinary_test","upvote_ratio":0.87,"history":"Can you make fish stock with only fish heads? Why or why not? I bought a bunch of salmon heads, and was planning on making stock with them, but I don't have any other fish bones, only the heads. All recipes for fish stock I see online call for a variety of different bones. Is there a particular reason for this, or will only fish heads produce a tasty stock? Thanks!","c_root_id_A":"hbafcco","c_root_id_B":"hb99ex9","created_at_utc_A":1630567478,"created_at_utc_B":1630543366,"score_A":22,"score_B":3,"human_ref_A":"Yes you can but roasted salmon heads are DELICIOUS. Roast them until the skin is crisp, pick off everything you can eat from it (necks and cheeks in particular) then use the leftover bones and cartilage for stock. It\u2019ll be a very salmony stock though.","human_ref_B":"Sure, I do it with salt water fish no problem. Just clean out the gills and wipe inside of the mouth with, well I use limes. Somethings like that or lemon to cleanse.","labels":1,"seconds_difference":24112.0,"score_ratio":7.3333333333}
{"post_id":"pg26jz","domain":"askculinary_test","upvote_ratio":0.87,"history":"Can you make fish stock with only fish heads? Why or why not? I bought a bunch of salmon heads, and was planning on making stock with them, but I don't have any other fish bones, only the heads. All recipes for fish stock I see online call for a variety of different bones. Is there a particular reason for this, or will only fish heads produce a tasty stock? Thanks!","c_root_id_A":"hb93nie","c_root_id_B":"hbafcco","created_at_utc_A":1630540706,"created_at_utc_B":1630567478,"score_A":2,"score_B":22,"human_ref_A":"Remove the gills, wash out as much blood as you can, and you can make a nice stock with just the head.","human_ref_B":"Yes you can but roasted salmon heads are DELICIOUS. Roast them until the skin is crisp, pick off everything you can eat from it (necks and cheeks in particular) then use the leftover bones and cartilage for stock. It\u2019ll be a very salmony stock though.","labels":0,"seconds_difference":26772.0,"score_ratio":11.0}
{"post_id":"pg26jz","domain":"askculinary_test","upvote_ratio":0.87,"history":"Can you make fish stock with only fish heads? Why or why not? I bought a bunch of salmon heads, and was planning on making stock with them, but I don't have any other fish bones, only the heads. All recipes for fish stock I see online call for a variety of different bones. Is there a particular reason for this, or will only fish heads produce a tasty stock? Thanks!","c_root_id_A":"hb99ex9","c_root_id_B":"hb93nie","created_at_utc_A":1630543366,"created_at_utc_B":1630540706,"score_A":3,"score_B":2,"human_ref_A":"Sure, I do it with salt water fish no problem. Just clean out the gills and wipe inside of the mouth with, well I use limes. Somethings like that or lemon to cleanse.","human_ref_B":"Remove the gills, wash out as much blood as you can, and you can make a nice stock with just the head.","labels":1,"seconds_difference":2660.0,"score_ratio":1.5}
{"post_id":"k8qjlr","domain":"askculinary_test","upvote_ratio":0.76,"history":"Assuming all other variables are the exact same, does a steak kept in the fridge for one day taste better than a steak kept in the fridge for five days? I see that steak can be kept in the fridge for you to five days before cooking. I was wondering if that sacrifices some of the flavor not cooking it sooner.","c_root_id_A":"gezo2dh","c_root_id_B":"gezngkv","created_at_utc_A":1607379219,"created_at_utc_B":1607378881,"score_A":11,"score_B":6,"human_ref_A":"The five day steak will have lost some of its liquid and taste beefier.   The five day rule is for food safety reasons, not flavor.","human_ref_B":"Depending on how the steak has been aged before sale and depending on how you keep it in the fridge, it might even improve.   Dry aging meat is a thing! :)","labels":1,"seconds_difference":338.0,"score_ratio":1.8333333333}
{"post_id":"si652e","domain":"askculinary_test","upvote_ratio":0.84,"history":"I'm trying to make a vanilla cake with strawberries dispersed throughout it I'm trying to make a vanilla cake with strawberry chunks kind of dispersed throughout the cake. I'm using boxed cake mix and I've never done anything that involved mixing fresh fruit in with baked goods, so I was wondering if there was a specific way to do it or if I can just make the batter and toss some strawberry chunks in and hope for the best. I'm pretty dumb so simple and clear instructions would be greatly appreciated","c_root_id_A":"hv7iqbb","c_root_id_B":"hv7mgrp","created_at_utc_A":1643761592,"created_at_utc_B":1643763157,"score_A":43,"score_B":51,"human_ref_A":"Strawberries have too much water and no cellulose barrier (such as blueberries). I would dice them and dry them out a bit in a low temperature oven (think about 80-100c for an hour or 2) before adding them to the mix.","human_ref_B":"Use freeze dried strawberries","labels":0,"seconds_difference":1565.0,"score_ratio":1.1860465116}
{"post_id":"si652e","domain":"askculinary_test","upvote_ratio":0.84,"history":"I'm trying to make a vanilla cake with strawberries dispersed throughout it I'm trying to make a vanilla cake with strawberry chunks kind of dispersed throughout the cake. I'm using boxed cake mix and I've never done anything that involved mixing fresh fruit in with baked goods, so I was wondering if there was a specific way to do it or if I can just make the batter and toss some strawberry chunks in and hope for the best. I'm pretty dumb so simple and clear instructions would be greatly appreciated","c_root_id_A":"hv8of13","c_root_id_B":"hv8hnw1","created_at_utc_A":1643780089,"created_at_utc_B":1643776548,"score_A":3,"score_B":2,"human_ref_A":"Strawberries leak a lot of water, and there isn't really a way to prevent it. If you are using frosting, it would probably be better to make a strawberry frosting with chunks of strawberry added for the flavor and freshness.","human_ref_B":"I added diced strawberries to cupcakes once and they stayed mixed throughout the cupcake and didn\u2019t sink to the bottom. They were extremely small chunks (I did it really just for the different color) so if you\u2019d like bigger chunks I think the other suggestions will help!","labels":1,"seconds_difference":3541.0,"score_ratio":1.5}
{"post_id":"dpyhv1","domain":"askculinary_test","upvote_ratio":0.7,"history":"Can I use thin deli slices of mozzarella cheese for pizza? I'm planning to make pizza this sunday and I'm having troubles finding blocks of low moisture mozzarella to shred at home in my new town. I've used fresh mozzarella in the past but my pizza seems really wet with it. Do you think it would be okay to get thin slices of mozzarella from the deli? Pretty sure it's low moisture whole milk.","c_root_id_A":"f5zkwo3","c_root_id_B":"f6034qh","created_at_utc_A":1572579421,"created_at_utc_B":1572602942,"score_A":14,"score_B":19,"human_ref_A":"Like others here said, you can cut it up a bit  The trick for fresh mozz is to leave it in a colander overnight and let it dry out a bit","human_ref_B":"The others are incorrect. It will work just fine. It is actually the cheese of choice in Kenji Alt-Lopez pizza at Serious Eats.    https:\/\/www.seriouseats.com\/recipes\/2016\/05\/spicy-spring-sicilian-pizza-recipe.html  I\u2019ve made this many times. Works great!","labels":0,"seconds_difference":23521.0,"score_ratio":1.3571428571}
{"post_id":"dpyhv1","domain":"askculinary_test","upvote_ratio":0.7,"history":"Can I use thin deli slices of mozzarella cheese for pizza? I'm planning to make pizza this sunday and I'm having troubles finding blocks of low moisture mozzarella to shred at home in my new town. I've used fresh mozzarella in the past but my pizza seems really wet with it. Do you think it would be okay to get thin slices of mozzarella from the deli? Pretty sure it's low moisture whole milk.","c_root_id_A":"f5zliaj","c_root_id_B":"f6034qh","created_at_utc_A":1572579853,"created_at_utc_B":1572602942,"score_A":4,"score_B":19,"human_ref_A":"Just get a chunk and hit the box grater with it?","human_ref_B":"The others are incorrect. It will work just fine. It is actually the cheese of choice in Kenji Alt-Lopez pizza at Serious Eats.    https:\/\/www.seriouseats.com\/recipes\/2016\/05\/spicy-spring-sicilian-pizza-recipe.html  I\u2019ve made this many times. Works great!","labels":0,"seconds_difference":23089.0,"score_ratio":4.75}
{"post_id":"1kxv75","domain":"askculinary_test","upvote_ratio":0.95,"history":"What are the \"crystals\" that form in aged cheeses?","c_root_id_A":"cbtwkol","c_root_id_B":"cbu7jsy","created_at_utc_A":1377283279,"created_at_utc_B":1377314952,"score_A":2,"score_B":4,"human_ref_A":"does anyone know commonly\/widely available brands of cheese that have these crystals in them? someone else mentioned Dubliner. anyone know of others sold in say Trader Joes or Hole Foods? i don't think i know of anything better than the satisfying crunch of a well aged cheese","human_ref_B":"Hey! Come join us in \/r\/Cheese !","labels":0,"seconds_difference":31673.0,"score_ratio":2.0}
{"post_id":"1kxv75","domain":"askculinary_test","upvote_ratio":0.95,"history":"What are the \"crystals\" that form in aged cheeses?","c_root_id_A":"cbu7jsy","c_root_id_B":"cbu3fmg","created_at_utc_A":1377314952,"created_at_utc_B":1377302105,"score_A":4,"score_B":2,"human_ref_A":"Hey! Come join us in \/r\/Cheese !","human_ref_B":"I do not know about aged cheeses, but in most cheese the crystals that form are calcium lactate crystalizing out of solution. Lactose is the sugar form milk that is converted to lactic acid by the bacteria cultures in cheese. When there is too much lactose (either added or naturally) the extra lactic acid binds with free calcium in the cheese and falls out of solution. you can limit this by limiting the amount of lactic acid produced- either by reducing lactose in the raw milk or by using cultures that ferment lactose slowly.  http:\/\/www.cdr.wisc.edu\/sites\/default\/files\/pipelines\/2004\/pipeline_2004_vol16_01.pdf","labels":1,"seconds_difference":12847.0,"score_ratio":2.0}
{"post_id":"1kxv75","domain":"askculinary_test","upvote_ratio":0.95,"history":"What are the \"crystals\" that form in aged cheeses?","c_root_id_A":"cbu7jsy","c_root_id_B":"cbu58oo","created_at_utc_A":1377314952,"created_at_utc_B":1377307772,"score_A":4,"score_B":2,"human_ref_A":"Hey! Come join us in \/r\/Cheese !","human_ref_B":"If you can find yourself an old smales or old Winchester, please do so. This is one of my favorite examples of a cheese with good crystallization. It's really excellent.","labels":1,"seconds_difference":7180.0,"score_ratio":2.0}
{"post_id":"252lh4","domain":"askculinary_test","upvote_ratio":0.9,"history":"Olive oil in a squirt bottle Hi \/r\/AskCulinary  I recently picked up a few clear plastic condiment squirt bottles with hopes of maybe spicing up how I plate things w\/ sauces and such. I had an idea on filling one just with olive oil to use while I cook so I didnt have to heft the 1.5L bulk olive oil drum up on the counter every time I needed it.   My question is will this lead the olive oil to get rancid faster? The bottle is stored in my spice cabinet above the stove away from the sunlight, but there is no top to it. Will this dramatically speed up the process since air can get inside? I have tried searching online but it mostly tells me how to tell if the oil is rancid. I only put it in the bottle over the weekend. Thanks for the help!","c_root_id_A":"chd5gh5","c_root_id_B":"chdd7zi","created_at_utc_A":1399591076,"created_at_utc_B":1399607202,"score_A":19,"score_B":23,"human_ref_A":"Oh the good old days of expediting. I would have to refill this for the cooks and I would randomly throw a little water in one of the sous chefs bottles just to wake him up. Nothing like a little oil and water in a scolding hot pan. good times.   P.S. they have smaller sizes if you go to a beauty supply store.","human_ref_B":"Yes the squirt bottle will make it go rancid faster, but for the love of god, don't store your oil anywhere near your stove, especially not above it! Heat is by far the greatest enemy of oil. Whatever happens to your oil because of the plastic is negligible compared to the heat of storing it above your stove!","labels":0,"seconds_difference":16126.0,"score_ratio":1.2105263158}
{"post_id":"252lh4","domain":"askculinary_test","upvote_ratio":0.9,"history":"Olive oil in a squirt bottle Hi \/r\/AskCulinary  I recently picked up a few clear plastic condiment squirt bottles with hopes of maybe spicing up how I plate things w\/ sauces and such. I had an idea on filling one just with olive oil to use while I cook so I didnt have to heft the 1.5L bulk olive oil drum up on the counter every time I needed it.   My question is will this lead the olive oil to get rancid faster? The bottle is stored in my spice cabinet above the stove away from the sunlight, but there is no top to it. Will this dramatically speed up the process since air can get inside? I have tried searching online but it mostly tells me how to tell if the oil is rancid. I only put it in the bottle over the weekend. Thanks for the help!","c_root_id_A":"chd6ldi","c_root_id_B":"chdd7zi","created_at_utc_A":1399593599,"created_at_utc_B":1399607202,"score_A":5,"score_B":23,"human_ref_A":"> My question is will this lead the olive oil to get rancid faster?  Yes it will, it'll also change the flavour for the worst. You want to store the bulk of the oil in an metal container, and use a dark\/shielded glass container with a pourer for cooking.  If you're going to use a plastic squeeze bottle, I would transfer the oil from a glass bottle to the plastic bottle every day. So that the Oil only remaining in the squirt bottle for the duration of service\/cooking only.  ^Source: ^My ^family ^are ^Olive ^Oil ^producers ^here ^in ^Australia.","human_ref_B":"Yes the squirt bottle will make it go rancid faster, but for the love of god, don't store your oil anywhere near your stove, especially not above it! Heat is by far the greatest enemy of oil. Whatever happens to your oil because of the plastic is negligible compared to the heat of storing it above your stove!","labels":0,"seconds_difference":13603.0,"score_ratio":4.6}
{"post_id":"252lh4","domain":"askculinary_test","upvote_ratio":0.9,"history":"Olive oil in a squirt bottle Hi \/r\/AskCulinary  I recently picked up a few clear plastic condiment squirt bottles with hopes of maybe spicing up how I plate things w\/ sauces and such. I had an idea on filling one just with olive oil to use while I cook so I didnt have to heft the 1.5L bulk olive oil drum up on the counter every time I needed it.   My question is will this lead the olive oil to get rancid faster? The bottle is stored in my spice cabinet above the stove away from the sunlight, but there is no top to it. Will this dramatically speed up the process since air can get inside? I have tried searching online but it mostly tells me how to tell if the oil is rancid. I only put it in the bottle over the weekend. Thanks for the help!","c_root_id_A":"chdd7zi","c_root_id_B":"chd8af7","created_at_utc_A":1399607202,"created_at_utc_B":1399597037,"score_A":23,"score_B":3,"human_ref_A":"Yes the squirt bottle will make it go rancid faster, but for the love of god, don't store your oil anywhere near your stove, especially not above it! Heat is by far the greatest enemy of oil. Whatever happens to your oil because of the plastic is negligible compared to the heat of storing it above your stove!","human_ref_B":"I've been keeping all of my oils in Sri Racha bottles for a while now. Never had any go rancid and I don't go through them all that quickly.","labels":1,"seconds_difference":10165.0,"score_ratio":7.6666666667}
{"post_id":"252lh4","domain":"askculinary_test","upvote_ratio":0.9,"history":"Olive oil in a squirt bottle Hi \/r\/AskCulinary  I recently picked up a few clear plastic condiment squirt bottles with hopes of maybe spicing up how I plate things w\/ sauces and such. I had an idea on filling one just with olive oil to use while I cook so I didnt have to heft the 1.5L bulk olive oil drum up on the counter every time I needed it.   My question is will this lead the olive oil to get rancid faster? The bottle is stored in my spice cabinet above the stove away from the sunlight, but there is no top to it. Will this dramatically speed up the process since air can get inside? I have tried searching online but it mostly tells me how to tell if the oil is rancid. I only put it in the bottle over the weekend. Thanks for the help!","c_root_id_A":"chd3ihk","c_root_id_B":"chdd7zi","created_at_utc_A":1399586716,"created_at_utc_B":1399607202,"score_A":2,"score_B":23,"human_ref_A":"Should be fine. I keep my oils in cheap glass pourer bottles and have not had a problem, except for one bottle of canola oil which went untouched for a very long time..","human_ref_B":"Yes the squirt bottle will make it go rancid faster, but for the love of god, don't store your oil anywhere near your stove, especially not above it! Heat is by far the greatest enemy of oil. Whatever happens to your oil because of the plastic is negligible compared to the heat of storing it above your stove!","labels":0,"seconds_difference":20486.0,"score_ratio":11.5}
{"post_id":"252lh4","domain":"askculinary_test","upvote_ratio":0.9,"history":"Olive oil in a squirt bottle Hi \/r\/AskCulinary  I recently picked up a few clear plastic condiment squirt bottles with hopes of maybe spicing up how I plate things w\/ sauces and such. I had an idea on filling one just with olive oil to use while I cook so I didnt have to heft the 1.5L bulk olive oil drum up on the counter every time I needed it.   My question is will this lead the olive oil to get rancid faster? The bottle is stored in my spice cabinet above the stove away from the sunlight, but there is no top to it. Will this dramatically speed up the process since air can get inside? I have tried searching online but it mostly tells me how to tell if the oil is rancid. I only put it in the bottle over the weekend. Thanks for the help!","c_root_id_A":"chdd7zi","c_root_id_B":"chd6nor","created_at_utc_A":1399607202,"created_at_utc_B":1399593740,"score_A":23,"score_B":2,"human_ref_A":"Yes the squirt bottle will make it go rancid faster, but for the love of god, don't store your oil anywhere near your stove, especially not above it! Heat is by far the greatest enemy of oil. Whatever happens to your oil because of the plastic is negligible compared to the heat of storing it above your stove!","human_ref_B":"If it's just for cooking, not plating, consider an oil mister. I loved mine so much I got them for everyone for Christmas a few years back.   Note that link might not be the best available, or the best deal. It's the one I bought back in 2005.","labels":1,"seconds_difference":13462.0,"score_ratio":11.5}
{"post_id":"252lh4","domain":"askculinary_test","upvote_ratio":0.9,"history":"Olive oil in a squirt bottle Hi \/r\/AskCulinary  I recently picked up a few clear plastic condiment squirt bottles with hopes of maybe spicing up how I plate things w\/ sauces and such. I had an idea on filling one just with olive oil to use while I cook so I didnt have to heft the 1.5L bulk olive oil drum up on the counter every time I needed it.   My question is will this lead the olive oil to get rancid faster? The bottle is stored in my spice cabinet above the stove away from the sunlight, but there is no top to it. Will this dramatically speed up the process since air can get inside? I have tried searching online but it mostly tells me how to tell if the oil is rancid. I only put it in the bottle over the weekend. Thanks for the help!","c_root_id_A":"chd3ihk","c_root_id_B":"chd5gh5","created_at_utc_A":1399586716,"created_at_utc_B":1399591076,"score_A":2,"score_B":19,"human_ref_A":"Should be fine. I keep my oils in cheap glass pourer bottles and have not had a problem, except for one bottle of canola oil which went untouched for a very long time..","human_ref_B":"Oh the good old days of expediting. I would have to refill this for the cooks and I would randomly throw a little water in one of the sous chefs bottles just to wake him up. Nothing like a little oil and water in a scolding hot pan. good times.   P.S. they have smaller sizes if you go to a beauty supply store.","labels":0,"seconds_difference":4360.0,"score_ratio":9.5}
{"post_id":"252lh4","domain":"askculinary_test","upvote_ratio":0.9,"history":"Olive oil in a squirt bottle Hi \/r\/AskCulinary  I recently picked up a few clear plastic condiment squirt bottles with hopes of maybe spicing up how I plate things w\/ sauces and such. I had an idea on filling one just with olive oil to use while I cook so I didnt have to heft the 1.5L bulk olive oil drum up on the counter every time I needed it.   My question is will this lead the olive oil to get rancid faster? The bottle is stored in my spice cabinet above the stove away from the sunlight, but there is no top to it. Will this dramatically speed up the process since air can get inside? I have tried searching online but it mostly tells me how to tell if the oil is rancid. I only put it in the bottle over the weekend. Thanks for the help!","c_root_id_A":"chd3ihk","c_root_id_B":"chd6ldi","created_at_utc_A":1399586716,"created_at_utc_B":1399593599,"score_A":2,"score_B":5,"human_ref_A":"Should be fine. I keep my oils in cheap glass pourer bottles and have not had a problem, except for one bottle of canola oil which went untouched for a very long time..","human_ref_B":"> My question is will this lead the olive oil to get rancid faster?  Yes it will, it'll also change the flavour for the worst. You want to store the bulk of the oil in an metal container, and use a dark\/shielded glass container with a pourer for cooking.  If you're going to use a plastic squeeze bottle, I would transfer the oil from a glass bottle to the plastic bottle every day. So that the Oil only remaining in the squirt bottle for the duration of service\/cooking only.  ^Source: ^My ^family ^are ^Olive ^Oil ^producers ^here ^in ^Australia.","labels":0,"seconds_difference":6883.0,"score_ratio":2.5}
{"post_id":"252lh4","domain":"askculinary_test","upvote_ratio":0.9,"history":"Olive oil in a squirt bottle Hi \/r\/AskCulinary  I recently picked up a few clear plastic condiment squirt bottles with hopes of maybe spicing up how I plate things w\/ sauces and such. I had an idea on filling one just with olive oil to use while I cook so I didnt have to heft the 1.5L bulk olive oil drum up on the counter every time I needed it.   My question is will this lead the olive oil to get rancid faster? The bottle is stored in my spice cabinet above the stove away from the sunlight, but there is no top to it. Will this dramatically speed up the process since air can get inside? I have tried searching online but it mostly tells me how to tell if the oil is rancid. I only put it in the bottle over the weekend. Thanks for the help!","c_root_id_A":"chd3ihk","c_root_id_B":"chd8af7","created_at_utc_A":1399586716,"created_at_utc_B":1399597037,"score_A":2,"score_B":3,"human_ref_A":"Should be fine. I keep my oils in cheap glass pourer bottles and have not had a problem, except for one bottle of canola oil which went untouched for a very long time..","human_ref_B":"I've been keeping all of my oils in Sri Racha bottles for a while now. Never had any go rancid and I don't go through them all that quickly.","labels":0,"seconds_difference":10321.0,"score_ratio":1.5}
{"post_id":"252lh4","domain":"askculinary_test","upvote_ratio":0.9,"history":"Olive oil in a squirt bottle Hi \/r\/AskCulinary  I recently picked up a few clear plastic condiment squirt bottles with hopes of maybe spicing up how I plate things w\/ sauces and such. I had an idea on filling one just with olive oil to use while I cook so I didnt have to heft the 1.5L bulk olive oil drum up on the counter every time I needed it.   My question is will this lead the olive oil to get rancid faster? The bottle is stored in my spice cabinet above the stove away from the sunlight, but there is no top to it. Will this dramatically speed up the process since air can get inside? I have tried searching online but it mostly tells me how to tell if the oil is rancid. I only put it in the bottle over the weekend. Thanks for the help!","c_root_id_A":"chd8af7","c_root_id_B":"chd6nor","created_at_utc_A":1399597037,"created_at_utc_B":1399593740,"score_A":3,"score_B":2,"human_ref_A":"I've been keeping all of my oils in Sri Racha bottles for a while now. Never had any go rancid and I don't go through them all that quickly.","human_ref_B":"If it's just for cooking, not plating, consider an oil mister. I loved mine so much I got them for everyone for Christmas a few years back.   Note that link might not be the best available, or the best deal. It's the one I bought back in 2005.","labels":1,"seconds_difference":3297.0,"score_ratio":1.5}
{"post_id":"r8ad8v","domain":"askculinary_test","upvote_ratio":0.78,"history":"What cut of meat for carving station roast beef? I\u2019m looking to have a roast at Christmas for myself and my extended family.   The last couple years I\u2019ve done prime rib on the rack. My dad has requested carving station style roast beef. I went to the local butcher, and he wasn\u2019t sure what to recommend. Maybe I wasn\u2019t conveying my requirement or question well enough.   If I wanted to set up a restaurant style carving station roast beef, what quality cut would I purchase?","c_root_id_A":"hn4giwi","c_root_id_B":"hn4frqs","created_at_utc_A":1638570451,"created_at_utc_B":1638570114,"score_A":13,"score_B":10,"human_ref_A":"Top round makes an excellent roast beef for slicing if that is what you want.","human_ref_B":"A ribeye roast is great, but really, really expensive for a nice one.  I've done New York strips on buffets as well, but ribeyes are always the best because of the higher fat content (New Yorks tends to dry out faster).  Eye of round is nice also, not as tender as ribeye or NY, but it's nice for a smaller group.  Maybe a little harder to get a nice rosy interior since the eye is a lot smaller - it's great for sous vide, though.","labels":1,"seconds_difference":337.0,"score_ratio":1.3}
{"post_id":"56bv02","domain":"askculinary_test","upvote_ratio":0.91,"history":"How would I go about making large quantities of ginger juice? Hi!  I went to a restaurant recently that sold ginger juice. It was a combination of ginger infused water and pineapple juice for sweetness, and it was incredible. I often make ginger juice at home by finely grating ginger and pouring in hot water, and then letting it steep before straining it. It turns out great, but to make it in large quantities would take forever. Are there any tips or tricks to be able to do that without spending time peeling all of the ginger and\/or ruining my blender\/juicer blades? I tried using my juicer and the fibres in the ginger kept getting stuck and not juicing properly.  Thanks in advance!","c_root_id_A":"d8i3gd6","c_root_id_B":"d8i3nsf","created_at_utc_A":1475859888,"created_at_utc_B":1475860141,"score_A":3,"score_B":4,"human_ref_A":"I run the peeled hand of ginger through the blender, steep in hot water, and strain. Oh and keep the ginger pulp because that stuff is delicious in so many things.","human_ref_B":"Absolutely. Freeze it in one inch chunks, unpeeled. Let it thaw and squeeze. Effortless and uber efficient.  You're welcome.","labels":0,"seconds_difference":253.0,"score_ratio":1.3333333333}
{"post_id":"56bv02","domain":"askculinary_test","upvote_ratio":0.91,"history":"How would I go about making large quantities of ginger juice? Hi!  I went to a restaurant recently that sold ginger juice. It was a combination of ginger infused water and pineapple juice for sweetness, and it was incredible. I often make ginger juice at home by finely grating ginger and pouring in hot water, and then letting it steep before straining it. It turns out great, but to make it in large quantities would take forever. Are there any tips or tricks to be able to do that without spending time peeling all of the ginger and\/or ruining my blender\/juicer blades? I tried using my juicer and the fibres in the ginger kept getting stuck and not juicing properly.  Thanks in advance!","c_root_id_A":"d8i3m6g","c_root_id_B":"d8i3nsf","created_at_utc_A":1475860087,"created_at_utc_B":1475860141,"score_A":2,"score_B":4,"human_ref_A":"I was thinking a food processor with a shredding disc. That's the only countertop appliance I own though, so that's my go-to for everything.","human_ref_B":"Absolutely. Freeze it in one inch chunks, unpeeled. Let it thaw and squeeze. Effortless and uber efficient.  You're welcome.","labels":0,"seconds_difference":54.0,"score_ratio":2.0}
{"post_id":"1lm03v","domain":"askculinary_test","upvote_ratio":0.85,"history":"How can I save a Pork Tenderloin that's been in the freezer a bit too long? So, long story short, I was cleaning out the freezer and found a sad little (not quite 2lbs) pork tenderloin that's been hiding in the back of the freezer for probably six months. It appears to have a small amount of freezer burn. Any ideas on how I can salvage it, or is it destined for the dump?","c_root_id_A":"cc0m2ni","c_root_id_B":"cc0kzb2","created_at_utc_A":1378174108,"created_at_utc_B":1378171014,"score_A":4,"score_B":3,"human_ref_A":"Sadly, I have had the same experience. Cut off the burned portions, then cook it in a style that adds a lot of liquid and spice.  It won't be perfect, but you will be able to eat it with pleasure.  I would do a coconut milk curry, but BBQ would be good too.","human_ref_B":"I agree with the other commenter saying to use it for shredded pork, even though it's really lean, with BBQ sauce you'll never know.   You could also thaw it partially and slice it very thinly (paper-like). Use it in a flavourful fondue or in a stirfry.","labels":1,"seconds_difference":3094.0,"score_ratio":1.3333333333}
{"post_id":"1lm03v","domain":"askculinary_test","upvote_ratio":0.85,"history":"How can I save a Pork Tenderloin that's been in the freezer a bit too long? So, long story short, I was cleaning out the freezer and found a sad little (not quite 2lbs) pork tenderloin that's been hiding in the back of the freezer for probably six months. It appears to have a small amount of freezer burn. Any ideas on how I can salvage it, or is it destined for the dump?","c_root_id_A":"cc0ox5d","c_root_id_B":"cc0nu1h","created_at_utc_A":1378182832,"created_at_utc_B":1378179268,"score_A":3,"score_B":2,"human_ref_A":"If you use it in a recipe that features the pork, it won't taste right.  You have to cover it up by using it in something that features other ingredients and uses a lot if sauce, like stir fry, carnitas, or BBQ. Or use it in chili.","human_ref_B":"You could try chopping it into 1\/3 in. pieces. Throw some olive oil, salt and pepper in a large skillet. Cook 10-15 min. Macedonian friend did this for a dinner party recently and they turned out great, they were even better once they cooled.","labels":1,"seconds_difference":3564.0,"score_ratio":1.5}
{"post_id":"37625w","domain":"askculinary_test","upvote_ratio":0.71,"history":"Which cuts of meat should I ask my butcher for to satisfy my cartlidge\/ grissel\/ tendon cravings? My wife thinks I'm crazy but I love the stuff. My go to options have been whole chickens and oxtail, but I'm looking to branch out.","c_root_id_A":"crk20cd","c_root_id_B":"crk228m","created_at_utc_A":1432534206,"created_at_utc_B":1432534375,"score_A":3,"score_B":4,"human_ref_A":"Quite often shanks will come with nice big bits of tendon still attached which become delicious mixed in with the braised meat.","human_ref_B":"Pig's feet.  Perfect with menudo. Fall apart jiggly wiggly deliciousness. It's kinda hard to find a real mexican place that does it right though, and it takes forever to cook. Slow cooker will help here.","labels":0,"seconds_difference":169.0,"score_ratio":1.3333333333}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqkn0r","c_root_id_B":"cuqtpa1","created_at_utc_A":1441384122,"created_at_utc_B":1441397749,"score_A":24,"score_B":25,"human_ref_A":"Yes. You're definitely risking a bitter sauce, but that said, it's ultimately a matter of personal taste. I remove the seeds every time, and maybe I'm more sensitive to the bitterness they impart to the sauce, but for me it makes a huge, noticeable difference.  For what it's worth, if you just reverse your process you can get rid of them really easily. Just rough chop the tomatoes into large chunks and go right into the vitamix raw. Blend for 20-30 seconds until everything's been blended pretty good, but no need to overdo it. Pass the whole thing through a china cap strainer of some kind. It doesn't even need to be very fine mesh, or even mesh at all. Just holes small enough to catch the seeds. Pump the liquid through with a ladle to help speed things along, and it will end up catching a good portion of the skin as well. Then you take that strained liquid and cook it into the sauce. The whole thing is super fast and doesn't really take more effort than what you had planned.","human_ref_B":"Contrary to what people are saying here, according to America's Test Kitchen leaving the seeds in does not affect the taste of a sauce in a noticeable way. They do recommend leaving the the jelly in, though, as this is where the majority of the tomato flavor comes from.","labels":0,"seconds_difference":13627.0,"score_ratio":1.0416666667}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqh4p6","c_root_id_B":"cuqkn0r","created_at_utc_A":1441378887,"created_at_utc_B":1441384122,"score_A":2,"score_B":24,"human_ref_A":"Your memory is correct.  Leave them in.","human_ref_B":"Yes. You're definitely risking a bitter sauce, but that said, it's ultimately a matter of personal taste. I remove the seeds every time, and maybe I'm more sensitive to the bitterness they impart to the sauce, but for me it makes a huge, noticeable difference.  For what it's worth, if you just reverse your process you can get rid of them really easily. Just rough chop the tomatoes into large chunks and go right into the vitamix raw. Blend for 20-30 seconds until everything's been blended pretty good, but no need to overdo it. Pass the whole thing through a china cap strainer of some kind. It doesn't even need to be very fine mesh, or even mesh at all. Just holes small enough to catch the seeds. Pump the liquid through with a ladle to help speed things along, and it will end up catching a good portion of the skin as well. Then you take that strained liquid and cook it into the sauce. The whole thing is super fast and doesn't really take more effort than what you had planned.","labels":0,"seconds_difference":5235.0,"score_ratio":12.0}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqtpa1","c_root_id_B":"cuqnr1c","created_at_utc_A":1441397749,"created_at_utc_B":1441388666,"score_A":25,"score_B":14,"human_ref_A":"Contrary to what people are saying here, according to America's Test Kitchen leaving the seeds in does not affect the taste of a sauce in a noticeable way. They do recommend leaving the the jelly in, though, as this is where the majority of the tomato flavor comes from.","human_ref_B":"I've never removed tomato seeds in my life","labels":1,"seconds_difference":9083.0,"score_ratio":1.7857142857}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqn93v","c_root_id_B":"cuqtpa1","created_at_utc_A":1441387946,"created_at_utc_B":1441397749,"score_A":13,"score_B":25,"human_ref_A":"I never do, seeds, skins and everything all go in.  I also halve and roast them in a pan at 400F with olive oil, garlic, basil & oregano and then puree it. Roasting them will give you a nice flavor vs pressure cooking them.","human_ref_B":"Contrary to what people are saying here, according to America's Test Kitchen leaving the seeds in does not affect the taste of a sauce in a noticeable way. They do recommend leaving the the jelly in, though, as this is where the majority of the tomato flavor comes from.","labels":0,"seconds_difference":9803.0,"score_ratio":1.9230769231}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqnmd2","c_root_id_B":"cuqtpa1","created_at_utc_A":1441388477,"created_at_utc_B":1441397749,"score_A":9,"score_B":25,"human_ref_A":"- Flesh = Sweet  - Seeds = Bitter  - Jelly = Sour  Do the math on what kind of sauce you want.","human_ref_B":"Contrary to what people are saying here, according to America's Test Kitchen leaving the seeds in does not affect the taste of a sauce in a noticeable way. They do recommend leaving the the jelly in, though, as this is where the majority of the tomato flavor comes from.","labels":0,"seconds_difference":9272.0,"score_ratio":2.7777777778}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqh4p6","c_root_id_B":"cuqtpa1","created_at_utc_A":1441378887,"created_at_utc_B":1441397749,"score_A":2,"score_B":25,"human_ref_A":"Your memory is correct.  Leave them in.","human_ref_B":"Contrary to what people are saying here, according to America's Test Kitchen leaving the seeds in does not affect the taste of a sauce in a noticeable way. They do recommend leaving the the jelly in, though, as this is where the majority of the tomato flavor comes from.","labels":0,"seconds_difference":18862.0,"score_ratio":12.5}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuql6mb","c_root_id_B":"cuqtpa1","created_at_utc_A":1441384922,"created_at_utc_B":1441397749,"score_A":2,"score_B":25,"human_ref_A":"When I use whole tomatoes I cut them in half horizontally and rinse them under the faucet to wash out all the seeds.","human_ref_B":"Contrary to what people are saying here, according to America's Test Kitchen leaving the seeds in does not affect the taste of a sauce in a noticeable way. They do recommend leaving the the jelly in, though, as this is where the majority of the tomato flavor comes from.","labels":0,"seconds_difference":12827.0,"score_ratio":12.5}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqnr1c","c_root_id_B":"cuqn93v","created_at_utc_A":1441388666,"created_at_utc_B":1441387946,"score_A":14,"score_B":13,"human_ref_A":"I've never removed tomato seeds in my life","human_ref_B":"I never do, seeds, skins and everything all go in.  I also halve and roast them in a pan at 400F with olive oil, garlic, basil & oregano and then puree it. Roasting them will give you a nice flavor vs pressure cooking them.","labels":1,"seconds_difference":720.0,"score_ratio":1.0769230769}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqnr1c","c_root_id_B":"cuqnmd2","created_at_utc_A":1441388666,"created_at_utc_B":1441388477,"score_A":14,"score_B":9,"human_ref_A":"I've never removed tomato seeds in my life","human_ref_B":"- Flesh = Sweet  - Seeds = Bitter  - Jelly = Sour  Do the math on what kind of sauce you want.","labels":1,"seconds_difference":189.0,"score_ratio":1.5555555556}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqnr1c","c_root_id_B":"cuqh4p6","created_at_utc_A":1441388666,"created_at_utc_B":1441378887,"score_A":14,"score_B":2,"human_ref_A":"I've never removed tomato seeds in my life","human_ref_B":"Your memory is correct.  Leave them in.","labels":1,"seconds_difference":9779.0,"score_ratio":7.0}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqnr1c","c_root_id_B":"cuql6mb","created_at_utc_A":1441388666,"created_at_utc_B":1441384922,"score_A":14,"score_B":2,"human_ref_A":"I've never removed tomato seeds in my life","human_ref_B":"When I use whole tomatoes I cut them in half horizontally and rinse them under the faucet to wash out all the seeds.","labels":1,"seconds_difference":3744.0,"score_ratio":7.0}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqn93v","c_root_id_B":"cuqh4p6","created_at_utc_A":1441387946,"created_at_utc_B":1441378887,"score_A":13,"score_B":2,"human_ref_A":"I never do, seeds, skins and everything all go in.  I also halve and roast them in a pan at 400F with olive oil, garlic, basil & oregano and then puree it. Roasting them will give you a nice flavor vs pressure cooking them.","human_ref_B":"Your memory is correct.  Leave them in.","labels":1,"seconds_difference":9059.0,"score_ratio":6.5}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqn93v","c_root_id_B":"cuql6mb","created_at_utc_A":1441387946,"created_at_utc_B":1441384922,"score_A":13,"score_B":2,"human_ref_A":"I never do, seeds, skins and everything all go in.  I also halve and roast them in a pan at 400F with olive oil, garlic, basil & oregano and then puree it. Roasting them will give you a nice flavor vs pressure cooking them.","human_ref_B":"When I use whole tomatoes I cut them in half horizontally and rinse them under the faucet to wash out all the seeds.","labels":1,"seconds_difference":3024.0,"score_ratio":6.5}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqnmd2","c_root_id_B":"cuqh4p6","created_at_utc_A":1441388477,"created_at_utc_B":1441378887,"score_A":9,"score_B":2,"human_ref_A":"- Flesh = Sweet  - Seeds = Bitter  - Jelly = Sour  Do the math on what kind of sauce you want.","human_ref_B":"Your memory is correct.  Leave them in.","labels":1,"seconds_difference":9590.0,"score_ratio":4.5}
{"post_id":"3jmhr8","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do I really need to remove tomato seeds before making a sauce, if I plan to blend it at the end? I'm going to cook a bunch of tomatoes in my pressure cooker and then mix 'em all up in my Vitamix. Worth removing the seeds? As far as I can recall they're actually a great source of glutamates\/umami-givers, but am I risking a bitter sauce?","c_root_id_A":"cuqnmd2","c_root_id_B":"cuql6mb","created_at_utc_A":1441388477,"created_at_utc_B":1441384922,"score_A":9,"score_B":2,"human_ref_A":"- Flesh = Sweet  - Seeds = Bitter  - Jelly = Sour  Do the math on what kind of sauce you want.","human_ref_B":"When I use whole tomatoes I cut them in half horizontally and rinse them under the faucet to wash out all the seeds.","labels":1,"seconds_difference":3555.0,"score_ratio":4.5}
{"post_id":"3v9guk","domain":"askculinary_test","upvote_ratio":0.88,"history":"Explain like I'm five years old Rice cooker technology and if it is worth it I am looking into getting a rice cooker it looks like really good ones can reach $500+. The two brands that I've heard good things about are Zojirushi and Cuckoo, they are both pretty expensive. Some come with induction heating and even high end ones are pressurized induction heating. There's also fuzzy logic involved. Is there really any improvement to taste?","c_root_id_A":"cxlk6r2","c_root_id_B":"cxlix66","created_at_utc_A":1449143693,"created_at_utc_B":1449138366,"score_A":40,"score_B":6,"human_ref_A":"I finally bought a Zojirushi from Amazon, I think it was a bit cheaper that way.  It wasn't one of the fancier pressurized ones, just a middle of the road one, but one with 8 cup (note: not standard American cup size, more like 3\/4 cup or 1 serving) capacity.    The first time I made regular short grain (sushi) rice in it, I was actually pretty amazed at how great the texture was.  It was perfectly cooked, e.g. no mushy areas or over dried areas.  My old cheap rice cooker that I got for $10 or $20 was so inconsistent, sometimes I got rice that was too mushy or sometimes it was too hard.  Frankly, sometimes I am even lazy with watching how accurately I fill the water up to the line in the pot and it still comes out perfect.  I think the taste is definitely better.  I use mine about once or twice a week, or at the very least, once every two weeks.  It was definitely worth the initial investment, because it is easy to clean, makes all kids of rice perfectly (imho), can be set to cook at a certain time of day, and keeps rice warm for quite a long time without changing the texture (two settings on that too, keep warm long or short amount of time).  I use it probably about as often as I use an oven, so logically it is a good investment.  Fuzzy logic means that it measures the temperature of the rice while cooking and adjusts the heat accordingly.  I think that it's a major part in the great consistency it always puts out.  The pressurized induction part, I am not sure if you would be able to improve on how well it already does with just the fuzzy logic, but I have never tried rice from one of the fancier ones, so I can't really say.  If I had to do it over, or of something happened to mine (though they have a great reputation for build quality and service), I would buy it again.  Just my two cents.  It's way way better than my old one that I got at some discount place.","human_ref_B":"Fancy rice cookers are often multifunction; a friend of mine owns a Zojirushi which has separate settings for white rice, brown rice, steaming vegetables, slow-cooking, and pressure-cooking. She paid a lot more than the $10 I dropped on a cheap POS at Walmart. Personally, I've found that $10 was all I needed to spend, although I do wind up with some brown crusty rice at the bottom of the pot from time to time.  YMMV","labels":1,"seconds_difference":5327.0,"score_ratio":6.6666666667}
{"post_id":"3v9guk","domain":"askculinary_test","upvote_ratio":0.88,"history":"Explain like I'm five years old Rice cooker technology and if it is worth it I am looking into getting a rice cooker it looks like really good ones can reach $500+. The two brands that I've heard good things about are Zojirushi and Cuckoo, they are both pretty expensive. Some come with induction heating and even high end ones are pressurized induction heating. There's also fuzzy logic involved. Is there really any improvement to taste?","c_root_id_A":"cxlltkz","c_root_id_B":"cxlix66","created_at_utc_A":1449148827,"created_at_utc_B":1449138366,"score_A":30,"score_B":6,"human_ref_A":"Fellow chinese here,  I know there are many new technology out there for \"fancy\" rice cooker where it comes with induction \"no hot spot\" cooking and pressurized steaming chamber cooking where there is a secondary source of water being heated to \"optimal Temperature steam\" where it keeps every single grains of rice coated with steam and steam cook to perfection.  But the fact is, even the most expensive rice cooker with induction still have hot spot, it is that you just can't see it under the cover.  Induction cooking will always have hot spot at the coil, and it will not ruin your food like they claim.  The pressurized steam cooking thing, yes it will create a different texture but that is only if you are not using a standard cooking ratio (but using a less water and use steam as a main heating \/ cooking method).  Yes, it will keep your rice warmer and the optimal texture longer, but you can do that even without the pressurized steam chamber, just before you eat the rice and if you find it slightly on the drier \/ stale side, throw in 2 to 3 Tbs of hot water while you mixing the rice and cover, let sit for 2 minutes in the warming cycle.  There is a reason why rice cooker design hasn't change for a long time, because all it need is a heating element and a auto cut off when all the water has evaporated.  The reason why there are more and more functions being added to a rice cooker is because 1, it is just a marketing gimmic. 2, because most developed big cities of asia that would use rice cooker have limited space at home, where one cooking instruments can carry out multiple duty have a better selling point than a single one.  But the fact is, no one in asia use a rice cooker (even if it is multi-purpose) to steam veggie or cook porridge, or slow cook or whatever function it has on it other than cooking rice, because we have other tools to do those things better.  http:\/\/www.panasonic.hk\/chinese\/products\/kitchen\/rice-cooker\/sr-spx183.aspx  This rice cooker above is one of the most expensive out there.  It cost 10k Hong Kong Dollars which exchange to 1290 USD.  It has all the function you are curious about.  Induction heat, pressurized steam chamber, Diamond coasted pot, preset program, etc.  I had one of it, but ended up giving it away, because the rice it made taste the same as the one I made with my cuisinart cheap rice cooker.  I suggest you to get a sub 100 dollars one and just practice the water to rice ratio.  Instead of relying on a measuring cup or lines on the side of pot, use this method that we asian use.  * Wash your rice thoroughly (multiple times till water is mostly clear) * Drain the washed rice from water * Put in water (good starting point is the typical 1 cup rice : 1.5 cup water) * Measure water level with the back of your hand touching the surface of rice and see water line on hand * Cook and experiment for optimal water level","human_ref_B":"Fancy rice cookers are often multifunction; a friend of mine owns a Zojirushi which has separate settings for white rice, brown rice, steaming vegetables, slow-cooking, and pressure-cooking. She paid a lot more than the $10 I dropped on a cheap POS at Walmart. Personally, I've found that $10 was all I needed to spend, although I do wind up with some brown crusty rice at the bottom of the pot from time to time.  YMMV","labels":1,"seconds_difference":10461.0,"score_ratio":5.0}
{"post_id":"3v9guk","domain":"askculinary_test","upvote_ratio":0.88,"history":"Explain like I'm five years old Rice cooker technology and if it is worth it I am looking into getting a rice cooker it looks like really good ones can reach $500+. The two brands that I've heard good things about are Zojirushi and Cuckoo, they are both pretty expensive. Some come with induction heating and even high end ones are pressurized induction heating. There's also fuzzy logic involved. Is there really any improvement to taste?","c_root_id_A":"cxlmuov","c_root_id_B":"cxlndi2","created_at_utc_A":1449151297,"created_at_utc_B":1449152408,"score_A":2,"score_B":5,"human_ref_A":"I've had a Zoji Micom 3 cup for about five years and it works as well as day one. It's best features for cooking rice are the consistency and quick setting and it cooks all kinds of rice equally well for my taste.   Second it makes fantastic oatmeal using the rice porridge setting. The night before I set the timer with steel cut oats and water, sometimes adding dried fruit bits which need some extra water. It also keeps much longer on the warm setting than rice does.","human_ref_B":"What's wrong with a pot and a lid? Never seems to go wrong for me","labels":0,"seconds_difference":1111.0,"score_ratio":2.5}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkspvvj","c_root_id_B":"dkspq5y","created_at_utc_A":1501169450,"created_at_utc_B":1501169285,"score_A":76,"score_B":43,"human_ref_A":"If it wasn't sweet potato, then is it possible that they were cream corn fritters? It doesn't quite match your description, but it comes to mind.","human_ref_B":"Maybe they were just hushpuppies and your memory is a little fuzzy.","labels":1,"seconds_difference":165.0,"score_ratio":1.7674418605}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkspvvj","c_root_id_B":"dkslgdd","created_at_utc_A":1501169450,"created_at_utc_B":1501164595,"score_A":76,"score_B":31,"human_ref_A":"If it wasn't sweet potato, then is it possible that they were cream corn fritters? It doesn't quite match your description, but it comes to mind.","human_ref_B":"Ah, so in my local *Southern* grocery stores, they sell premade sweet potato patties. Would not surprise me if that's what your grandma used to make. The basic idea is to make mashed sweet potato, mix in some flour and egg, form the patties, then form into patties, bread'em up, and then shallow fry them in lard.   Here's a cornflake variation that's baked.   I don't have a recipe unfortunately, as I just sort of add enough starch (celiac disease diagnosis) to keep the patties formed. I usually use about two large sweet potatoes (~2 lbs maybe), one egg, then enough starch so that the dough is easy to work with. You can also roll them into dumplings and use them that way.","labels":1,"seconds_difference":4855.0,"score_ratio":2.4516129032}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkspvvj","c_root_id_B":"dksiuic","created_at_utc_A":1501169450,"created_at_utc_B":1501161823,"score_A":76,"score_B":24,"human_ref_A":"If it wasn't sweet potato, then is it possible that they were cream corn fritters? It doesn't quite match your description, but it comes to mind.","human_ref_B":"This sounds like some kind of sweet potato (?) croquettes","labels":1,"seconds_difference":7627.0,"score_ratio":3.1666666667}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksj2cy","c_root_id_B":"dkspvvj","created_at_utc_A":1501162111,"created_at_utc_B":1501169450,"score_A":7,"score_B":76,"human_ref_A":"Honestly it sounds like tempura sweet potatoes but since this is the south obviously you'd want a different breading or batter.   Google image search fried sweet potato balls and see if that's what you remember","human_ref_B":"If it wasn't sweet potato, then is it possible that they were cream corn fritters? It doesn't quite match your description, but it comes to mind.","labels":0,"seconds_difference":7339.0,"score_ratio":10.8571428571}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkspq5y","c_root_id_B":"dkslgdd","created_at_utc_A":1501169285,"created_at_utc_B":1501164595,"score_A":43,"score_B":31,"human_ref_A":"Maybe they were just hushpuppies and your memory is a little fuzzy.","human_ref_B":"Ah, so in my local *Southern* grocery stores, they sell premade sweet potato patties. Would not surprise me if that's what your grandma used to make. The basic idea is to make mashed sweet potato, mix in some flour and egg, form the patties, then form into patties, bread'em up, and then shallow fry them in lard.   Here's a cornflake variation that's baked.   I don't have a recipe unfortunately, as I just sort of add enough starch (celiac disease diagnosis) to keep the patties formed. I usually use about two large sweet potatoes (~2 lbs maybe), one egg, then enough starch so that the dough is easy to work with. You can also roll them into dumplings and use them that way.","labels":1,"seconds_difference":4690.0,"score_ratio":1.3870967742}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkspq5y","c_root_id_B":"dksiuic","created_at_utc_A":1501169285,"created_at_utc_B":1501161823,"score_A":43,"score_B":24,"human_ref_A":"Maybe they were just hushpuppies and your memory is a little fuzzy.","human_ref_B":"This sounds like some kind of sweet potato (?) croquettes","labels":1,"seconds_difference":7462.0,"score_ratio":1.7916666667}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkspq5y","c_root_id_B":"dksj2cy","created_at_utc_A":1501169285,"created_at_utc_B":1501162111,"score_A":43,"score_B":7,"human_ref_A":"Maybe they were just hushpuppies and your memory is a little fuzzy.","human_ref_B":"Honestly it sounds like tempura sweet potatoes but since this is the south obviously you'd want a different breading or batter.   Google image search fried sweet potato balls and see if that's what you remember","labels":1,"seconds_difference":7174.0,"score_ratio":6.1428571429}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkslgdd","c_root_id_B":"dksiuic","created_at_utc_A":1501164595,"created_at_utc_B":1501161823,"score_A":31,"score_B":24,"human_ref_A":"Ah, so in my local *Southern* grocery stores, they sell premade sweet potato patties. Would not surprise me if that's what your grandma used to make. The basic idea is to make mashed sweet potato, mix in some flour and egg, form the patties, then form into patties, bread'em up, and then shallow fry them in lard.   Here's a cornflake variation that's baked.   I don't have a recipe unfortunately, as I just sort of add enough starch (celiac disease diagnosis) to keep the patties formed. I usually use about two large sweet potatoes (~2 lbs maybe), one egg, then enough starch so that the dough is easy to work with. You can also roll them into dumplings and use them that way.","human_ref_B":"This sounds like some kind of sweet potato (?) croquettes","labels":1,"seconds_difference":2772.0,"score_ratio":1.2916666667}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkslgdd","c_root_id_B":"dksj2cy","created_at_utc_A":1501164595,"created_at_utc_B":1501162111,"score_A":31,"score_B":7,"human_ref_A":"Ah, so in my local *Southern* grocery stores, they sell premade sweet potato patties. Would not surprise me if that's what your grandma used to make. The basic idea is to make mashed sweet potato, mix in some flour and egg, form the patties, then form into patties, bread'em up, and then shallow fry them in lard.   Here's a cornflake variation that's baked.   I don't have a recipe unfortunately, as I just sort of add enough starch (celiac disease diagnosis) to keep the patties formed. I usually use about two large sweet potatoes (~2 lbs maybe), one egg, then enough starch so that the dough is easy to work with. You can also roll them into dumplings and use them that way.","human_ref_B":"Honestly it sounds like tempura sweet potatoes but since this is the south obviously you'd want a different breading or batter.   Google image search fried sweet potato balls and see if that's what you remember","labels":1,"seconds_difference":2484.0,"score_ratio":4.4285714286}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkssyhc","c_root_id_B":"dksu7k3","created_at_utc_A":1501172612,"created_at_utc_B":1501173863,"score_A":14,"score_B":16,"human_ref_A":"Fried green tomatoes. You can also use partly-ripe red tomatoes which makes the color orange.    Fried Green Tomatoes","human_ref_B":"What is your grandmother's ethnicity? That could help a little bit, too.","labels":0,"seconds_difference":1251.0,"score_ratio":1.1428571429}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkst5di","c_root_id_B":"dksu7k3","created_at_utc_A":1501172805,"created_at_utc_B":1501173863,"score_A":7,"score_B":16,"human_ref_A":"Maybe fried squash?","human_ref_B":"What is your grandmother's ethnicity? That could help a little bit, too.","labels":0,"seconds_difference":1058.0,"score_ratio":2.2857142857}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksj2cy","c_root_id_B":"dksu7k3","created_at_utc_A":1501162111,"created_at_utc_B":1501173863,"score_A":7,"score_B":16,"human_ref_A":"Honestly it sounds like tempura sweet potatoes but since this is the south obviously you'd want a different breading or batter.   Google image search fried sweet potato balls and see if that's what you remember","human_ref_B":"What is your grandmother's ethnicity? That could help a little bit, too.","labels":0,"seconds_difference":11752.0,"score_ratio":2.2857142857}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkssyhc","c_root_id_B":"dksj2cy","created_at_utc_A":1501172612,"created_at_utc_B":1501162111,"score_A":14,"score_B":7,"human_ref_A":"Fried green tomatoes. You can also use partly-ripe red tomatoes which makes the color orange.    Fried Green Tomatoes","human_ref_B":"Honestly it sounds like tempura sweet potatoes but since this is the south obviously you'd want a different breading or batter.   Google image search fried sweet potato balls and see if that's what you remember","labels":1,"seconds_difference":10501.0,"score_ratio":2.0}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkst5di","c_root_id_B":"dksvwbk","created_at_utc_A":1501172805,"created_at_utc_B":1501175534,"score_A":7,"score_B":13,"human_ref_A":"Maybe fried squash?","human_ref_B":"I don't have any suggestions but I just wanted to say how kind it is you're making them for your grandmother.","labels":0,"seconds_difference":2729.0,"score_ratio":1.8571428571}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksvwbk","c_root_id_B":"dksj2cy","created_at_utc_A":1501175534,"created_at_utc_B":1501162111,"score_A":13,"score_B":7,"human_ref_A":"I don't have any suggestions but I just wanted to say how kind it is you're making them for your grandmother.","human_ref_B":"Honestly it sounds like tempura sweet potatoes but since this is the south obviously you'd want a different breading or batter.   Google image search fried sweet potato balls and see if that's what you remember","labels":1,"seconds_difference":13423.0,"score_ratio":1.8571428571}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksuaxx","c_root_id_B":"dksvwbk","created_at_utc_A":1501173954,"created_at_utc_B":1501175534,"score_A":4,"score_B":13,"human_ref_A":"This is possibly totally random but it almost sounds like malai kofte (indian dish) just without the sauce. It's grated and boiled indian cheese with sometimes grated potato or carrot or even dried fruits. Then rolled into ping pong sized balls and fried. It's then soaked in a sauce but for your version could have been breaded classic southern chicken style and fried. They're super rich and creamy and a little sweet - and would totally be orange if you used sweet potato and\/or carrot.","human_ref_B":"I don't have any suggestions but I just wanted to say how kind it is you're making them for your grandmother.","labels":0,"seconds_difference":1580.0,"score_ratio":3.25}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksv9k8","c_root_id_B":"dksvwbk","created_at_utc_A":1501174903,"created_at_utc_B":1501175534,"score_A":2,"score_B":13,"human_ref_A":"I wonder if it could be red lentils? There's also orange cauliflower but that can't be very common.","human_ref_B":"I don't have any suggestions but I just wanted to say how kind it is you're making them for your grandmother.","labels":0,"seconds_difference":631.0,"score_ratio":6.5}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkt1g7w","c_root_id_B":"dkst5di","created_at_utc_A":1501181002,"created_at_utc_B":1501172805,"score_A":9,"score_B":7,"human_ref_A":"Do they fry squash blossoms in the south?  I know it's an italian thing, but maybe there's a southern variation.","human_ref_B":"Maybe fried squash?","labels":1,"seconds_difference":8197.0,"score_ratio":1.2857142857}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksj2cy","c_root_id_B":"dkt1g7w","created_at_utc_A":1501162111,"created_at_utc_B":1501181002,"score_A":7,"score_B":9,"human_ref_A":"Honestly it sounds like tempura sweet potatoes but since this is the south obviously you'd want a different breading or batter.   Google image search fried sweet potato balls and see if that's what you remember","human_ref_B":"Do they fry squash blossoms in the south?  I know it's an italian thing, but maybe there's a southern variation.","labels":0,"seconds_difference":18891.0,"score_ratio":1.2857142857}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksxbu4","c_root_id_B":"dkt1g7w","created_at_utc_A":1501176946,"created_at_utc_B":1501181002,"score_A":5,"score_B":9,"human_ref_A":"You might also try \/r\/southernfood if you haven't laready.","human_ref_B":"Do they fry squash blossoms in the south?  I know it's an italian thing, but maybe there's a southern variation.","labels":0,"seconds_difference":4056.0,"score_ratio":1.8}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkswplv","c_root_id_B":"dkt1g7w","created_at_utc_A":1501176339,"created_at_utc_B":1501181002,"score_A":5,"score_B":9,"human_ref_A":"Followup question: What size are these things? I'm almost certain it's corn nuggets, but knowing what size they are would help a lot in determining the answer for sure.","human_ref_B":"Do they fry squash blossoms in the south?  I know it's an italian thing, but maybe there's a southern variation.","labels":0,"seconds_difference":4663.0,"score_ratio":1.8}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkt1g7w","c_root_id_B":"dkt0bqi","created_at_utc_A":1501181002,"created_at_utc_B":1501179882,"score_A":9,"score_B":4,"human_ref_A":"Do they fry squash blossoms in the south?  I know it's an italian thing, but maybe there's a southern variation.","human_ref_B":"Any chance it could be fried rhubarb\/rhubarb fritters?","labels":1,"seconds_difference":1120.0,"score_ratio":2.25}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksuaxx","c_root_id_B":"dkt1g7w","created_at_utc_A":1501173954,"created_at_utc_B":1501181002,"score_A":4,"score_B":9,"human_ref_A":"This is possibly totally random but it almost sounds like malai kofte (indian dish) just without the sauce. It's grated and boiled indian cheese with sometimes grated potato or carrot or even dried fruits. Then rolled into ping pong sized balls and fried. It's then soaked in a sauce but for your version could have been breaded classic southern chicken style and fried. They're super rich and creamy and a little sweet - and would totally be orange if you used sweet potato and\/or carrot.","human_ref_B":"Do they fry squash blossoms in the south?  I know it's an italian thing, but maybe there's a southern variation.","labels":0,"seconds_difference":7048.0,"score_ratio":2.25}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkt1g7w","c_root_id_B":"dksv9k8","created_at_utc_A":1501181002,"created_at_utc_B":1501174903,"score_A":9,"score_B":2,"human_ref_A":"Do they fry squash blossoms in the south?  I know it's an italian thing, but maybe there's a southern variation.","human_ref_B":"I wonder if it could be red lentils? There's also orange cauliflower but that can't be very common.","labels":1,"seconds_difference":6099.0,"score_ratio":4.5}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkt1g7w","c_root_id_B":"dksw418","created_at_utc_A":1501181002,"created_at_utc_B":1501175751,"score_A":9,"score_B":2,"human_ref_A":"Do they fry squash blossoms in the south?  I know it's an italian thing, but maybe there's a southern variation.","human_ref_B":"Was there a certain condiment these were served with? Maybe that could help us get on track.","labels":1,"seconds_difference":5251.0,"score_ratio":4.5}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dktbdc2","c_root_id_B":"dkst5di","created_at_utc_A":1501191313,"created_at_utc_B":1501172805,"score_A":8,"score_B":7,"human_ref_A":"Does your grandma have a collection of spiral bound cookbooks from Rotary clubs, High School fundraisers and the like or a box of written recipes? Those local\/handmade repositories are gold for niche local recipes. I managed to find every recipe from my childhood when I scoured all of the random recipe collections my great-grandma, grandma, and mom kept. I mean.. half of my mom's were scribbled on post it notes stuck in an old Betty Crocker cookbook on an unrelated page, but damned if they weren't all *somewhere*.","human_ref_B":"Maybe fried squash?","labels":1,"seconds_difference":18508.0,"score_ratio":1.1428571429}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dktbdc2","c_root_id_B":"dksj2cy","created_at_utc_A":1501191313,"created_at_utc_B":1501162111,"score_A":8,"score_B":7,"human_ref_A":"Does your grandma have a collection of spiral bound cookbooks from Rotary clubs, High School fundraisers and the like or a box of written recipes? Those local\/handmade repositories are gold for niche local recipes. I managed to find every recipe from my childhood when I scoured all of the random recipe collections my great-grandma, grandma, and mom kept. I mean.. half of my mom's were scribbled on post it notes stuck in an old Betty Crocker cookbook on an unrelated page, but damned if they weren't all *somewhere*.","human_ref_B":"Honestly it sounds like tempura sweet potatoes but since this is the south obviously you'd want a different breading or batter.   Google image search fried sweet potato balls and see if that's what you remember","labels":1,"seconds_difference":29202.0,"score_ratio":1.1428571429}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksxbu4","c_root_id_B":"dktbdc2","created_at_utc_A":1501176946,"created_at_utc_B":1501191313,"score_A":5,"score_B":8,"human_ref_A":"You might also try \/r\/southernfood if you haven't laready.","human_ref_B":"Does your grandma have a collection of spiral bound cookbooks from Rotary clubs, High School fundraisers and the like or a box of written recipes? Those local\/handmade repositories are gold for niche local recipes. I managed to find every recipe from my childhood when I scoured all of the random recipe collections my great-grandma, grandma, and mom kept. I mean.. half of my mom's were scribbled on post it notes stuck in an old Betty Crocker cookbook on an unrelated page, but damned if they weren't all *somewhere*.","labels":0,"seconds_difference":14367.0,"score_ratio":1.6}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkswplv","c_root_id_B":"dktbdc2","created_at_utc_A":1501176339,"created_at_utc_B":1501191313,"score_A":5,"score_B":8,"human_ref_A":"Followup question: What size are these things? I'm almost certain it's corn nuggets, but knowing what size they are would help a lot in determining the answer for sure.","human_ref_B":"Does your grandma have a collection of spiral bound cookbooks from Rotary clubs, High School fundraisers and the like or a box of written recipes? Those local\/handmade repositories are gold for niche local recipes. I managed to find every recipe from my childhood when I scoured all of the random recipe collections my great-grandma, grandma, and mom kept. I mean.. half of my mom's were scribbled on post it notes stuck in an old Betty Crocker cookbook on an unrelated page, but damned if they weren't all *somewhere*.","labels":0,"seconds_difference":14974.0,"score_ratio":1.6}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkt0bqi","c_root_id_B":"dktbdc2","created_at_utc_A":1501179882,"created_at_utc_B":1501191313,"score_A":4,"score_B":8,"human_ref_A":"Any chance it could be fried rhubarb\/rhubarb fritters?","human_ref_B":"Does your grandma have a collection of spiral bound cookbooks from Rotary clubs, High School fundraisers and the like or a box of written recipes? Those local\/handmade repositories are gold for niche local recipes. I managed to find every recipe from my childhood when I scoured all of the random recipe collections my great-grandma, grandma, and mom kept. I mean.. half of my mom's were scribbled on post it notes stuck in an old Betty Crocker cookbook on an unrelated page, but damned if they weren't all *somewhere*.","labels":0,"seconds_difference":11431.0,"score_ratio":2.0}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dktbdc2","c_root_id_B":"dksuaxx","created_at_utc_A":1501191313,"created_at_utc_B":1501173954,"score_A":8,"score_B":4,"human_ref_A":"Does your grandma have a collection of spiral bound cookbooks from Rotary clubs, High School fundraisers and the like or a box of written recipes? Those local\/handmade repositories are gold for niche local recipes. I managed to find every recipe from my childhood when I scoured all of the random recipe collections my great-grandma, grandma, and mom kept. I mean.. half of my mom's were scribbled on post it notes stuck in an old Betty Crocker cookbook on an unrelated page, but damned if they weren't all *somewhere*.","human_ref_B":"This is possibly totally random but it almost sounds like malai kofte (indian dish) just without the sauce. It's grated and boiled indian cheese with sometimes grated potato or carrot or even dried fruits. Then rolled into ping pong sized balls and fried. It's then soaked in a sauce but for your version could have been breaded classic southern chicken style and fried. They're super rich and creamy and a little sweet - and would totally be orange if you used sweet potato and\/or carrot.","labels":1,"seconds_difference":17359.0,"score_ratio":2.0}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dktbdc2","c_root_id_B":"dksv9k8","created_at_utc_A":1501191313,"created_at_utc_B":1501174903,"score_A":8,"score_B":2,"human_ref_A":"Does your grandma have a collection of spiral bound cookbooks from Rotary clubs, High School fundraisers and the like or a box of written recipes? Those local\/handmade repositories are gold for niche local recipes. I managed to find every recipe from my childhood when I scoured all of the random recipe collections my great-grandma, grandma, and mom kept. I mean.. half of my mom's were scribbled on post it notes stuck in an old Betty Crocker cookbook on an unrelated page, but damned if they weren't all *somewhere*.","human_ref_B":"I wonder if it could be red lentils? There's also orange cauliflower but that can't be very common.","labels":1,"seconds_difference":16410.0,"score_ratio":4.0}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksw418","c_root_id_B":"dktbdc2","created_at_utc_A":1501175751,"created_at_utc_B":1501191313,"score_A":2,"score_B":8,"human_ref_A":"Was there a certain condiment these were served with? Maybe that could help us get on track.","human_ref_B":"Does your grandma have a collection of spiral bound cookbooks from Rotary clubs, High School fundraisers and the like or a box of written recipes? Those local\/handmade repositories are gold for niche local recipes. I managed to find every recipe from my childhood when I scoured all of the random recipe collections my great-grandma, grandma, and mom kept. I mean.. half of my mom's were scribbled on post it notes stuck in an old Betty Crocker cookbook on an unrelated page, but damned if they weren't all *somewhere*.","labels":0,"seconds_difference":15562.0,"score_ratio":4.0}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dktbdc2","c_root_id_B":"dkt878j","created_at_utc_A":1501191313,"created_at_utc_B":1501187852,"score_A":8,"score_B":2,"human_ref_A":"Does your grandma have a collection of spiral bound cookbooks from Rotary clubs, High School fundraisers and the like or a box of written recipes? Those local\/handmade repositories are gold for niche local recipes. I managed to find every recipe from my childhood when I scoured all of the random recipe collections my great-grandma, grandma, and mom kept. I mean.. half of my mom's were scribbled on post it notes stuck in an old Betty Crocker cookbook on an unrelated page, but damned if they weren't all *somewhere*.","human_ref_B":"sounds like corn fritters","labels":1,"seconds_difference":3461.0,"score_ratio":4.0}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksxbu4","c_root_id_B":"dksuaxx","created_at_utc_A":1501176946,"created_at_utc_B":1501173954,"score_A":5,"score_B":4,"human_ref_A":"You might also try \/r\/southernfood if you haven't laready.","human_ref_B":"This is possibly totally random but it almost sounds like malai kofte (indian dish) just without the sauce. It's grated and boiled indian cheese with sometimes grated potato or carrot or even dried fruits. Then rolled into ping pong sized balls and fried. It's then soaked in a sauce but for your version could have been breaded classic southern chicken style and fried. They're super rich and creamy and a little sweet - and would totally be orange if you used sweet potato and\/or carrot.","labels":1,"seconds_difference":2992.0,"score_ratio":1.25}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksv9k8","c_root_id_B":"dksxbu4","created_at_utc_A":1501174903,"created_at_utc_B":1501176946,"score_A":2,"score_B":5,"human_ref_A":"I wonder if it could be red lentils? There's also orange cauliflower but that can't be very common.","human_ref_B":"You might also try \/r\/southernfood if you haven't laready.","labels":0,"seconds_difference":2043.0,"score_ratio":2.5}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksw418","c_root_id_B":"dksxbu4","created_at_utc_A":1501175751,"created_at_utc_B":1501176946,"score_A":2,"score_B":5,"human_ref_A":"Was there a certain condiment these were served with? Maybe that could help us get on track.","human_ref_B":"You might also try \/r\/southernfood if you haven't laready.","labels":0,"seconds_difference":1195.0,"score_ratio":2.5}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkswplv","c_root_id_B":"dksuaxx","created_at_utc_A":1501176339,"created_at_utc_B":1501173954,"score_A":5,"score_B":4,"human_ref_A":"Followup question: What size are these things? I'm almost certain it's corn nuggets, but knowing what size they are would help a lot in determining the answer for sure.","human_ref_B":"This is possibly totally random but it almost sounds like malai kofte (indian dish) just without the sauce. It's grated and boiled indian cheese with sometimes grated potato or carrot or even dried fruits. Then rolled into ping pong sized balls and fried. It's then soaked in a sauce but for your version could have been breaded classic southern chicken style and fried. They're super rich and creamy and a little sweet - and would totally be orange if you used sweet potato and\/or carrot.","labels":1,"seconds_difference":2385.0,"score_ratio":1.25}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkswplv","c_root_id_B":"dksv9k8","created_at_utc_A":1501176339,"created_at_utc_B":1501174903,"score_A":5,"score_B":2,"human_ref_A":"Followup question: What size are these things? I'm almost certain it's corn nuggets, but knowing what size they are would help a lot in determining the answer for sure.","human_ref_B":"I wonder if it could be red lentils? There's also orange cauliflower but that can't be very common.","labels":1,"seconds_difference":1436.0,"score_ratio":2.5}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkswplv","c_root_id_B":"dksw418","created_at_utc_A":1501176339,"created_at_utc_B":1501175751,"score_A":5,"score_B":2,"human_ref_A":"Followup question: What size are these things? I'm almost certain it's corn nuggets, but knowing what size they are would help a lot in determining the answer for sure.","human_ref_B":"Was there a certain condiment these were served with? Maybe that could help us get on track.","labels":1,"seconds_difference":588.0,"score_ratio":2.5}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkt0bqi","c_root_id_B":"dksv9k8","created_at_utc_A":1501179882,"created_at_utc_B":1501174903,"score_A":4,"score_B":2,"human_ref_A":"Any chance it could be fried rhubarb\/rhubarb fritters?","human_ref_B":"I wonder if it could be red lentils? There's also orange cauliflower but that can't be very common.","labels":1,"seconds_difference":4979.0,"score_ratio":2.0}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksw418","c_root_id_B":"dkt0bqi","created_at_utc_A":1501175751,"created_at_utc_B":1501179882,"score_A":2,"score_B":4,"human_ref_A":"Was there a certain condiment these were served with? Maybe that could help us get on track.","human_ref_B":"Any chance it could be fried rhubarb\/rhubarb fritters?","labels":0,"seconds_difference":4131.0,"score_ratio":2.0}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksv9k8","c_root_id_B":"dktkbhc","created_at_utc_A":1501174903,"created_at_utc_B":1501202557,"score_A":2,"score_B":3,"human_ref_A":"I wonder if it could be red lentils? There's also orange cauliflower but that can't be very common.","human_ref_B":"Hush puppies?","labels":0,"seconds_difference":27654.0,"score_ratio":1.5}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dksw418","c_root_id_B":"dktkbhc","created_at_utc_A":1501175751,"created_at_utc_B":1501202557,"score_A":2,"score_B":3,"human_ref_A":"Was there a certain condiment these were served with? Maybe that could help us get on track.","human_ref_B":"Hush puppies?","labels":0,"seconds_difference":26806.0,"score_ratio":1.5}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dkt878j","c_root_id_B":"dktkbhc","created_at_utc_A":1501187852,"created_at_utc_B":1501202557,"score_A":2,"score_B":3,"human_ref_A":"sounds like corn fritters","human_ref_B":"Hush puppies?","labels":0,"seconds_difference":14705.0,"score_ratio":1.5}
{"post_id":"6pvt6u","domain":"askculinary_test","upvote_ratio":0.95,"history":"Need help identifying a dish served in my childhood to make for my grandma with dementia. Hello chefs! I am new to your subreddit and am hoping someone here can help. My grandma who is 83's birthday is coming up. She has dementia and is in hospice care. My family has decided we want to make my grandma some dishes from her childhood for her birthday.   There is a dish that she served me as a child that she loved that I would like to identify and make but no one in my family knows what it is.   It is a sort of breaded and fried vegetable that is commonly served in the west and south of the United States. I asked my Mom and she said she thought it might be fried okra. But I googled the recipe and it doesn't look quite right. The vegetable inside the breaded fried balls is sort of soft and orange color and seems to have been mashed or pureed. The taste is very rich and creamy bordering on sweet taste. I'm wondering if it could be sweet potato or carrot but none of those come up when I do a google search.   I also remember these being served at buffet's growing up as a kid in the western u.s. if that helps identify what it could be.   If there is another sub that might be able to answer this type of question I would appreciate being pointed in that direction.","c_root_id_A":"dktkbhc","c_root_id_B":"dktcrm7","created_at_utc_A":1501202557,"created_at_utc_B":1501192914,"score_A":3,"score_B":2,"human_ref_A":"Hush puppies?","human_ref_B":"There has been some reasearch on how serving food from demntia patients youths help them remember how it tastes. This matters as the tastebuds get \"weaker\" when you get older. However, this effect is demands that the dish is served in the same way as it was in their youths as well. Similar plates and such.","labels":1,"seconds_difference":9643.0,"score_ratio":1.5}
{"post_id":"u80j01","domain":"askculinary_test","upvote_ratio":0.9,"history":"Need help identifying a Mediterranean spice Hi guys! So about a week ago we went to a Mediterranean restaurant called Shiraz. We got a few different kebabs and I really enjoyed the ground beef kebab. I got most of the flavoring down but there\u2019s one thing I can\u2019t figure out.   On the outside of the beef kebab there was like a purple colored seasoning and individually I want to say it tasted almost cheesy\/tangy on its own. I\u2019ve looked at so many different recipes and none of them mention this purple spice. I think it may be sumac but a lot of the recipes I\u2019m looking at don\u2019t include it at all.   Thanks in advance!","c_root_id_A":"i5i6diz","c_root_id_B":"i5i53hk","created_at_utc_A":1650474778,"created_at_utc_B":1650474281,"score_A":53,"score_B":7,"human_ref_A":"100% it was Sumac. Was this Shiraz in Glendale, CA?  Koobideh, or Luleh Kabob, the ground meat one, is my favourite one due to the spices.   Sumac is actually from a flower which is native to the areas of Armenia and Persia and is a staple in our cuisine. It\u2019s kind of tangy and lemony and very delicious.   Make sure you buy real Sumac from a brand like Sadaf or something.   Source: I\u2019m Persian-Armenian and have been eating this stuff since I was born.","human_ref_B":"It could definitely be sumac or za\u2019atar they use that here :)","labels":1,"seconds_difference":497.0,"score_ratio":7.5714285714}
{"post_id":"u80j01","domain":"askculinary_test","upvote_ratio":0.9,"history":"Need help identifying a Mediterranean spice Hi guys! So about a week ago we went to a Mediterranean restaurant called Shiraz. We got a few different kebabs and I really enjoyed the ground beef kebab. I got most of the flavoring down but there\u2019s one thing I can\u2019t figure out.   On the outside of the beef kebab there was like a purple colored seasoning and individually I want to say it tasted almost cheesy\/tangy on its own. I\u2019ve looked at so many different recipes and none of them mention this purple spice. I think it may be sumac but a lot of the recipes I\u2019m looking at don\u2019t include it at all.   Thanks in advance!","c_root_id_A":"i5i6diz","c_root_id_B":"i5i6155","created_at_utc_A":1650474778,"created_at_utc_B":1650474647,"score_A":53,"score_B":6,"human_ref_A":"100% it was Sumac. Was this Shiraz in Glendale, CA?  Koobideh, or Luleh Kabob, the ground meat one, is my favourite one due to the spices.   Sumac is actually from a flower which is native to the areas of Armenia and Persia and is a staple in our cuisine. It\u2019s kind of tangy and lemony and very delicious.   Make sure you buy real Sumac from a brand like Sadaf or something.   Source: I\u2019m Persian-Armenian and have been eating this stuff since I was born.","human_ref_B":"Might have been a Persian restaurant! Somagh is usually added at the end as a condiment for kabob, I don\u2019t know of any other recipes that use it either!","labels":1,"seconds_difference":131.0,"score_ratio":8.8333333333}
{"post_id":"u80j01","domain":"askculinary_test","upvote_ratio":0.9,"history":"Need help identifying a Mediterranean spice Hi guys! So about a week ago we went to a Mediterranean restaurant called Shiraz. We got a few different kebabs and I really enjoyed the ground beef kebab. I got most of the flavoring down but there\u2019s one thing I can\u2019t figure out.   On the outside of the beef kebab there was like a purple colored seasoning and individually I want to say it tasted almost cheesy\/tangy on its own. I\u2019ve looked at so many different recipes and none of them mention this purple spice. I think it may be sumac but a lot of the recipes I\u2019m looking at don\u2019t include it at all.   Thanks in advance!","c_root_id_A":"i5i54sp","c_root_id_B":"i5i6diz","created_at_utc_A":1650474295,"created_at_utc_B":1650474778,"score_A":6,"score_B":53,"human_ref_A":"It could definitely be sumac or za\u2019atar they use that here :)","human_ref_B":"100% it was Sumac. Was this Shiraz in Glendale, CA?  Koobideh, or Luleh Kabob, the ground meat one, is my favourite one due to the spices.   Sumac is actually from a flower which is native to the areas of Armenia and Persia and is a staple in our cuisine. It\u2019s kind of tangy and lemony and very delicious.   Make sure you buy real Sumac from a brand like Sadaf or something.   Source: I\u2019m Persian-Armenian and have been eating this stuff since I was born.","labels":0,"seconds_difference":483.0,"score_ratio":8.8333333333}
{"post_id":"1w7ee2","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why do some mangos have a wonderful buttery texture, while others that look nearly identical have a coarse, stringy, fibrous texture? Well, I think I know the answer to this question, but what I really want to know is how to differentiate mango varieties in the store before I cut open a world of disappointment at home.  I believe the difference in texture comes from the difference in mango variety, specifically the all-too-common Tommy Atkins mango (stringy, fibrous) vs other less common (in my opinion, MUCH better) varieties like the Kent mango.   From the very limited research I have done, it seems as though Tommy Atkins mangos are much more prevalent in the US due to their profitability (more accessible, longer shelf life, better handling in transport, etc..)  So, is there any way to tell if a mango is the charlatan Tommy Atkins or a delicious (incredibly similar looking) variety like the Kent without cutting them open?","c_root_id_A":"cezdzph","c_root_id_B":"ceze180","created_at_utc_A":1390761344,"created_at_utc_B":1390761444,"score_A":6,"score_B":19,"human_ref_A":"These days in the US, the odds of bringing home a wonderful mango are very low. At least that has been my experience and that of others I know. I've had wonderful mangoes of all the varieties usually available in the US, including Tommy Atkins, but, again, for some reason lately disappointment is the norm.   What I would do is buy one from the store, and if it turns out good, return to the same store and buy more of the same.","human_ref_B":"Go to a Mexican market, get some Manilla mango.  http:\/\/en.wikipedia.org\/wiki\/Ataulfo_(mango)","labels":0,"seconds_difference":100.0,"score_ratio":3.1666666667}
{"post_id":"1w7ee2","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why do some mangos have a wonderful buttery texture, while others that look nearly identical have a coarse, stringy, fibrous texture? Well, I think I know the answer to this question, but what I really want to know is how to differentiate mango varieties in the store before I cut open a world of disappointment at home.  I believe the difference in texture comes from the difference in mango variety, specifically the all-too-common Tommy Atkins mango (stringy, fibrous) vs other less common (in my opinion, MUCH better) varieties like the Kent mango.   From the very limited research I have done, it seems as though Tommy Atkins mangos are much more prevalent in the US due to their profitability (more accessible, longer shelf life, better handling in transport, etc..)  So, is there any way to tell if a mango is the charlatan Tommy Atkins or a delicious (incredibly similar looking) variety like the Kent without cutting them open?","c_root_id_A":"cezdzph","c_root_id_B":"cezotb5","created_at_utc_A":1390761344,"created_at_utc_B":1390786583,"score_A":6,"score_B":14,"human_ref_A":"These days in the US, the odds of bringing home a wonderful mango are very low. At least that has been my experience and that of others I know. I've had wonderful mangoes of all the varieties usually available in the US, including Tommy Atkins, but, again, for some reason lately disappointment is the norm.   What I would do is buy one from the store, and if it turns out good, return to the same store and buy more of the same.","human_ref_B":"Mango trees, like apple trees, have randomized taste and texture in their offspring.  A mango tree can have 20 offspring trees' and every single one can have different looking and different taste and textures fruit.  To get identical fruit you need to grow a cutting from the tree of choice.  I started out with one huge mango tree with delicious mangos.  I have 9 now from random volunteer trees that survived my lawnmower by growing in weird spots, and of the 6 that produce fruit, no two are identical.  They are all very tasty, but they have different looks, shapes, and textures.","labels":0,"seconds_difference":25239.0,"score_ratio":2.3333333333}
{"post_id":"1w7ee2","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why do some mangos have a wonderful buttery texture, while others that look nearly identical have a coarse, stringy, fibrous texture? Well, I think I know the answer to this question, but what I really want to know is how to differentiate mango varieties in the store before I cut open a world of disappointment at home.  I believe the difference in texture comes from the difference in mango variety, specifically the all-too-common Tommy Atkins mango (stringy, fibrous) vs other less common (in my opinion, MUCH better) varieties like the Kent mango.   From the very limited research I have done, it seems as though Tommy Atkins mangos are much more prevalent in the US due to their profitability (more accessible, longer shelf life, better handling in transport, etc..)  So, is there any way to tell if a mango is the charlatan Tommy Atkins or a delicious (incredibly similar looking) variety like the Kent without cutting them open?","c_root_id_A":"cezotb5","c_root_id_B":"cezk378","created_at_utc_A":1390786583,"created_at_utc_B":1390775448,"score_A":14,"score_B":6,"human_ref_A":"Mango trees, like apple trees, have randomized taste and texture in their offspring.  A mango tree can have 20 offspring trees' and every single one can have different looking and different taste and textures fruit.  To get identical fruit you need to grow a cutting from the tree of choice.  I started out with one huge mango tree with delicious mangos.  I have 9 now from random volunteer trees that survived my lawnmower by growing in weird spots, and of the 6 that produce fruit, no two are identical.  They are all very tasty, but they have different looks, shapes, and textures.","human_ref_B":"Actually, in this regard the best mango I've ever had, which has had the perfect blend of tart and sweet, and the flesh being like semi solid butter, has got to be Pakistani mangoes. They are hard to come by, but they are honestly hands down the best. They blow Mexican mangoes out of the water...seriously, try it!","labels":1,"seconds_difference":11135.0,"score_ratio":2.3333333333}
{"post_id":"1w7ee2","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why do some mangos have a wonderful buttery texture, while others that look nearly identical have a coarse, stringy, fibrous texture? Well, I think I know the answer to this question, but what I really want to know is how to differentiate mango varieties in the store before I cut open a world of disappointment at home.  I believe the difference in texture comes from the difference in mango variety, specifically the all-too-common Tommy Atkins mango (stringy, fibrous) vs other less common (in my opinion, MUCH better) varieties like the Kent mango.   From the very limited research I have done, it seems as though Tommy Atkins mangos are much more prevalent in the US due to their profitability (more accessible, longer shelf life, better handling in transport, etc..)  So, is there any way to tell if a mango is the charlatan Tommy Atkins or a delicious (incredibly similar looking) variety like the Kent without cutting them open?","c_root_id_A":"cezeen0","c_root_id_B":"cezotb5","created_at_utc_A":1390762330,"created_at_utc_B":1390786583,"score_A":6,"score_B":14,"human_ref_A":"Champagne mangos are the superior mangoes.","human_ref_B":"Mango trees, like apple trees, have randomized taste and texture in their offspring.  A mango tree can have 20 offspring trees' and every single one can have different looking and different taste and textures fruit.  To get identical fruit you need to grow a cutting from the tree of choice.  I started out with one huge mango tree with delicious mangos.  I have 9 now from random volunteer trees that survived my lawnmower by growing in weird spots, and of the 6 that produce fruit, no two are identical.  They are all very tasty, but they have different looks, shapes, and textures.","labels":0,"seconds_difference":24253.0,"score_ratio":2.3333333333}
{"post_id":"1w7ee2","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why do some mangos have a wonderful buttery texture, while others that look nearly identical have a coarse, stringy, fibrous texture? Well, I think I know the answer to this question, but what I really want to know is how to differentiate mango varieties in the store before I cut open a world of disappointment at home.  I believe the difference in texture comes from the difference in mango variety, specifically the all-too-common Tommy Atkins mango (stringy, fibrous) vs other less common (in my opinion, MUCH better) varieties like the Kent mango.   From the very limited research I have done, it seems as though Tommy Atkins mangos are much more prevalent in the US due to their profitability (more accessible, longer shelf life, better handling in transport, etc..)  So, is there any way to tell if a mango is the charlatan Tommy Atkins or a delicious (incredibly similar looking) variety like the Kent without cutting them open?","c_root_id_A":"cezotb5","c_root_id_B":"cezjjrc","created_at_utc_A":1390786583,"created_at_utc_B":1390774224,"score_A":14,"score_B":6,"human_ref_A":"Mango trees, like apple trees, have randomized taste and texture in their offspring.  A mango tree can have 20 offspring trees' and every single one can have different looking and different taste and textures fruit.  To get identical fruit you need to grow a cutting from the tree of choice.  I started out with one huge mango tree with delicious mangos.  I have 9 now from random volunteer trees that survived my lawnmower by growing in weird spots, and of the 6 that produce fruit, no two are identical.  They are all very tasty, but they have different looks, shapes, and textures.","human_ref_B":"It's a little known fact that if you ask the produce guy in most grocery stores for a sample, he'll take a fruit and slice a piece off for you right there.  Always ask.","labels":1,"seconds_difference":12359.0,"score_ratio":2.3333333333}
{"post_id":"1w7ee2","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why do some mangos have a wonderful buttery texture, while others that look nearly identical have a coarse, stringy, fibrous texture? Well, I think I know the answer to this question, but what I really want to know is how to differentiate mango varieties in the store before I cut open a world of disappointment at home.  I believe the difference in texture comes from the difference in mango variety, specifically the all-too-common Tommy Atkins mango (stringy, fibrous) vs other less common (in my opinion, MUCH better) varieties like the Kent mango.   From the very limited research I have done, it seems as though Tommy Atkins mangos are much more prevalent in the US due to their profitability (more accessible, longer shelf life, better handling in transport, etc..)  So, is there any way to tell if a mango is the charlatan Tommy Atkins or a delicious (incredibly similar looking) variety like the Kent without cutting them open?","c_root_id_A":"cezotb5","c_root_id_B":"cezin8d","created_at_utc_A":1390786583,"created_at_utc_B":1390772130,"score_A":14,"score_B":4,"human_ref_A":"Mango trees, like apple trees, have randomized taste and texture in their offspring.  A mango tree can have 20 offspring trees' and every single one can have different looking and different taste and textures fruit.  To get identical fruit you need to grow a cutting from the tree of choice.  I started out with one huge mango tree with delicious mangos.  I have 9 now from random volunteer trees that survived my lawnmower by growing in weird spots, and of the 6 that produce fruit, no two are identical.  They are all very tasty, but they have different looks, shapes, and textures.","human_ref_B":"Hm.  Always wondered this, too.    Also, when I buy frozen mango chunks, they always seem to be prime, sweet, not stringy.  Is this just riper mangoes, do they do anything to them other than freeze, or does freezing somehow make the tough fibers softer?","labels":1,"seconds_difference":14453.0,"score_ratio":3.5}
{"post_id":"1w7ee2","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why do some mangos have a wonderful buttery texture, while others that look nearly identical have a coarse, stringy, fibrous texture? Well, I think I know the answer to this question, but what I really want to know is how to differentiate mango varieties in the store before I cut open a world of disappointment at home.  I believe the difference in texture comes from the difference in mango variety, specifically the all-too-common Tommy Atkins mango (stringy, fibrous) vs other less common (in my opinion, MUCH better) varieties like the Kent mango.   From the very limited research I have done, it seems as though Tommy Atkins mangos are much more prevalent in the US due to their profitability (more accessible, longer shelf life, better handling in transport, etc..)  So, is there any way to tell if a mango is the charlatan Tommy Atkins or a delicious (incredibly similar looking) variety like the Kent without cutting them open?","c_root_id_A":"cezk378","c_root_id_B":"cezin8d","created_at_utc_A":1390775448,"created_at_utc_B":1390772130,"score_A":6,"score_B":4,"human_ref_A":"Actually, in this regard the best mango I've ever had, which has had the perfect blend of tart and sweet, and the flesh being like semi solid butter, has got to be Pakistani mangoes. They are hard to come by, but they are honestly hands down the best. They blow Mexican mangoes out of the water...seriously, try it!","human_ref_B":"Hm.  Always wondered this, too.    Also, when I buy frozen mango chunks, they always seem to be prime, sweet, not stringy.  Is this just riper mangoes, do they do anything to them other than freeze, or does freezing somehow make the tough fibers softer?","labels":1,"seconds_difference":3318.0,"score_ratio":1.5}
{"post_id":"1w7ee2","domain":"askculinary_test","upvote_ratio":0.95,"history":"Why do some mangos have a wonderful buttery texture, while others that look nearly identical have a coarse, stringy, fibrous texture? Well, I think I know the answer to this question, but what I really want to know is how to differentiate mango varieties in the store before I cut open a world of disappointment at home.  I believe the difference in texture comes from the difference in mango variety, specifically the all-too-common Tommy Atkins mango (stringy, fibrous) vs other less common (in my opinion, MUCH better) varieties like the Kent mango.   From the very limited research I have done, it seems as though Tommy Atkins mangos are much more prevalent in the US due to their profitability (more accessible, longer shelf life, better handling in transport, etc..)  So, is there any way to tell if a mango is the charlatan Tommy Atkins or a delicious (incredibly similar looking) variety like the Kent without cutting them open?","c_root_id_A":"cezjjrc","c_root_id_B":"cezin8d","created_at_utc_A":1390774224,"created_at_utc_B":1390772130,"score_A":6,"score_B":4,"human_ref_A":"It's a little known fact that if you ask the produce guy in most grocery stores for a sample, he'll take a fruit and slice a piece off for you right there.  Always ask.","human_ref_B":"Hm.  Always wondered this, too.    Also, when I buy frozen mango chunks, they always seem to be prime, sweet, not stringy.  Is this just riper mangoes, do they do anything to them other than freeze, or does freezing somehow make the tough fibers softer?","labels":1,"seconds_difference":2094.0,"score_ratio":1.5}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxfa1o","c_root_id_B":"flxaedb","created_at_utc_A":1585581734,"created_at_utc_B":1585578872,"score_A":56,"score_B":44,"human_ref_A":"Tomatoes are tricky. A good, sharp knife will cut it well but a pretty sharp knife will still struggle with it. A knife that can't easily cut a tomato may still be sharp enough for most kitchen work, just not tomatoes because of their own peculiarities. Serrated knives work great on tomatoes and don't really need sharpening, learned this from my chef friends and it's made my life easier since.","human_ref_B":"My main knife is a high carbon steel one, and I only have to sharpen it about every 3 to 6 months. I sharpen it when it doesn't glide through a tomato like a stick of butter.","labels":1,"seconds_difference":2862.0,"score_ratio":1.2727272727}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxfa1o","c_root_id_B":"flxe6cy","created_at_utc_A":1585581734,"created_at_utc_B":1585581099,"score_A":56,"score_B":25,"human_ref_A":"Tomatoes are tricky. A good, sharp knife will cut it well but a pretty sharp knife will still struggle with it. A knife that can't easily cut a tomato may still be sharp enough for most kitchen work, just not tomatoes because of their own peculiarities. Serrated knives work great on tomatoes and don't really need sharpening, learned this from my chef friends and it's made my life easier since.","human_ref_B":"I have some really nice shun knives, and they are always sharp but expensive, however my favorite daily knife I own and buy once every few years, is the victorinox fibrox 8 inch chefs knife. It\u2019s such a workhorse, easy to sharpen, can take a beating, easy to wash, and holds up well over time for less than 50$. Ive often seen it on sale for like 25-30$ too.  One thing to keep in mind too is to not develop bad knife use habits (Im guilty of this as well sometimes), meaning, knives don\u2019t like to be scraped from side to side on surfaces when pushing vegetables off to the side of the cutting board, they only like to go up and down, or in a straight line. This has been a habit I took forever to break and still do it once in a while and am upset at myself when I do lol.","labels":1,"seconds_difference":635.0,"score_ratio":2.24}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxbbdm","c_root_id_B":"flxfa1o","created_at_utc_A":1585579435,"created_at_utc_B":1585581734,"score_A":27,"score_B":56,"human_ref_A":"Nothing about using a knife for its unintended purposes will make ak nife go dull faster, so that's not the problem (although prep will be easier with a proper knife).  Agreed with \/u\/bc2zb that a honing rod will help, if you're not using it already.  But frankly, those knives all have pretty crappy steel, and I'm not shocked they aren't holding up very well.  You may be sharpening them at a really low angle, which makes them really sharp but not durable.  Soft steel like those will not support a fine, low-angle edge for very long.  Sharpening at a more obtuse angle might help, which would reduce initial sharpness but help with edge retention.  But if you're serious about cooking, it might be time to pick up a real knife!  Lots of people will recommend Victorinox Fibrox, which are indeed fine knives but without the refinements of something a little more spendy.  If you can spend $150, a Wusthof Classic or Ikon 8\" knife will last you a lifetime and are wonderful knives.  It's not as hard steel as a Japanese knife, but they are much better than what you have now, and given your skill level a super hard, super thin Japanese knife is not yet for you.","human_ref_B":"Tomatoes are tricky. A good, sharp knife will cut it well but a pretty sharp knife will still struggle with it. A knife that can't easily cut a tomato may still be sharp enough for most kitchen work, just not tomatoes because of their own peculiarities. Serrated knives work great on tomatoes and don't really need sharpening, learned this from my chef friends and it's made my life easier since.","labels":0,"seconds_difference":2299.0,"score_ratio":2.0740740741}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxf356","c_root_id_B":"flxfa1o","created_at_utc_A":1585581620,"created_at_utc_B":1585581734,"score_A":17,"score_B":56,"human_ref_A":"I can't speak to the technique, but I've got a set of EKCO Steak Knives that look about the same age as your knife, and they can't hold an edge for shit either. Might just be something about that brand.","human_ref_B":"Tomatoes are tricky. A good, sharp knife will cut it well but a pretty sharp knife will still struggle with it. A knife that can't easily cut a tomato may still be sharp enough for most kitchen work, just not tomatoes because of their own peculiarities. Serrated knives work great on tomatoes and don't really need sharpening, learned this from my chef friends and it's made my life easier since.","labels":0,"seconds_difference":114.0,"score_ratio":3.2941176471}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxf1dv","c_root_id_B":"flxfa1o","created_at_utc_A":1585581592,"created_at_utc_B":1585581734,"score_A":10,"score_B":56,"human_ref_A":"I use honing steel before every task, and whet stone every 2-3 months.","human_ref_B":"Tomatoes are tricky. A good, sharp knife will cut it well but a pretty sharp knife will still struggle with it. A knife that can't easily cut a tomato may still be sharp enough for most kitchen work, just not tomatoes because of their own peculiarities. Serrated knives work great on tomatoes and don't really need sharpening, learned this from my chef friends and it's made my life easier since.","labels":0,"seconds_difference":142.0,"score_ratio":5.6}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxfa1o","c_root_id_B":"flxdota","created_at_utc_A":1585581734,"created_at_utc_B":1585580819,"score_A":56,"score_B":4,"human_ref_A":"Tomatoes are tricky. A good, sharp knife will cut it well but a pretty sharp knife will still struggle with it. A knife that can't easily cut a tomato may still be sharp enough for most kitchen work, just not tomatoes because of their own peculiarities. Serrated knives work great on tomatoes and don't really need sharpening, learned this from my chef friends and it's made my life easier since.","human_ref_B":"I have a Global santoku that has been sharp for 10 years with occasional touch-ups in \"Smith's Pull-Thru\" sharpener. If it was 10\/10 sharp brand new, it's currently 6\/10 sharp right now. Still enough to fulfill my very amateur needs. I am working on my sharpening skills with some cheap knives before I actually take my baby to some water stones.","labels":1,"seconds_difference":915.0,"score_ratio":14.0}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxe6cy","c_root_id_B":"flxdota","created_at_utc_A":1585581099,"created_at_utc_B":1585580819,"score_A":25,"score_B":4,"human_ref_A":"I have some really nice shun knives, and they are always sharp but expensive, however my favorite daily knife I own and buy once every few years, is the victorinox fibrox 8 inch chefs knife. It\u2019s such a workhorse, easy to sharpen, can take a beating, easy to wash, and holds up well over time for less than 50$. Ive often seen it on sale for like 25-30$ too.  One thing to keep in mind too is to not develop bad knife use habits (Im guilty of this as well sometimes), meaning, knives don\u2019t like to be scraped from side to side on surfaces when pushing vegetables off to the side of the cutting board, they only like to go up and down, or in a straight line. This has been a habit I took forever to break and still do it once in a while and am upset at myself when I do lol.","human_ref_B":"I have a Global santoku that has been sharp for 10 years with occasional touch-ups in \"Smith's Pull-Thru\" sharpener. If it was 10\/10 sharp brand new, it's currently 6\/10 sharp right now. Still enough to fulfill my very amateur needs. I am working on my sharpening skills with some cheap knives before I actually take my baby to some water stones.","labels":1,"seconds_difference":280.0,"score_ratio":6.25}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxn6ia","c_root_id_B":"flxf356","created_at_utc_A":1585586126,"created_at_utc_B":1585581620,"score_A":18,"score_B":17,"human_ref_A":"I sharpen my knives and my parents knives.  My knives don't need a honing for a few weeks.  My parents need a honing after every use.  It's just because they are ham fisted and used to a dull knife.  Do you, or you husband have these habits?  Dragging a knife edge laterally across the cutting board to separate food?  Do you push through tough cuts instead of sliding the knife?  Do you chop by slamming the knife down through food with force instead of slicing?  Do you put your knives in the dishwasher?  Do you drop them in the sink, with or without dirty dishes?  Is it possible someone is using the knives on plates? old habits die hard.    All these behaviours won't effect a dull knife noticeably, but destroy a sharp edge fast.  A sharp knife should be able to slice through chicken bones without force.  Also, I use a honing rod to fix an edge instead of resharpening.  It does a good job to fix a rolled edge which sounds like what your running into.  You shouldn't need to sharpen all the time, but honing should be a regular event to keep a sharp edge.  As for your knife, I have no idea if it's the problem.  But a chef's knife that you can keep sharp and take care of only runs ~$30.  And you can get it in sale if you want to keep an eye out.","human_ref_B":"I can't speak to the technique, but I've got a set of EKCO Steak Knives that look about the same age as your knife, and they can't hold an edge for shit either. Might just be something about that brand.","labels":1,"seconds_difference":4506.0,"score_ratio":1.0588235294}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxf1dv","c_root_id_B":"flxn6ia","created_at_utc_A":1585581592,"created_at_utc_B":1585586126,"score_A":10,"score_B":18,"human_ref_A":"I use honing steel before every task, and whet stone every 2-3 months.","human_ref_B":"I sharpen my knives and my parents knives.  My knives don't need a honing for a few weeks.  My parents need a honing after every use.  It's just because they are ham fisted and used to a dull knife.  Do you, or you husband have these habits?  Dragging a knife edge laterally across the cutting board to separate food?  Do you push through tough cuts instead of sliding the knife?  Do you chop by slamming the knife down through food with force instead of slicing?  Do you put your knives in the dishwasher?  Do you drop them in the sink, with or without dirty dishes?  Is it possible someone is using the knives on plates? old habits die hard.    All these behaviours won't effect a dull knife noticeably, but destroy a sharp edge fast.  A sharp knife should be able to slice through chicken bones without force.  Also, I use a honing rod to fix an edge instead of resharpening.  It does a good job to fix a rolled edge which sounds like what your running into.  You shouldn't need to sharpen all the time, but honing should be a regular event to keep a sharp edge.  As for your knife, I have no idea if it's the problem.  But a chef's knife that you can keep sharp and take care of only runs ~$30.  And you can get it in sale if you want to keep an eye out.","labels":0,"seconds_difference":4534.0,"score_ratio":1.8}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxfnlz","c_root_id_B":"flxn6ia","created_at_utc_A":1585581954,"created_at_utc_B":1585586126,"score_A":5,"score_B":18,"human_ref_A":"Ok, I feel like I know quite a bit on how to keep knives razor blade sharp. i am able to keep mine that way for 6-12 months. Everything i learned about how to sharpen them and to UNDERSTAND about steel, edges, burrs, etc, I got from one book, \"An Edge in the Kitchen by Chad Ward\". If you really want to understand how to get your knives razor blade sharp and keep them that way, i'd recommend reading this book from cover to cover. My sharpening method of choice is an Edge Pro Apex, although you can find cheap Chinese ripoffs of this on amazon now for maybe $40. I used the cheap Chinese version on my shun and put a razor edge on it that i'm sure will last for over a year with proper care","human_ref_B":"I sharpen my knives and my parents knives.  My knives don't need a honing for a few weeks.  My parents need a honing after every use.  It's just because they are ham fisted and used to a dull knife.  Do you, or you husband have these habits?  Dragging a knife edge laterally across the cutting board to separate food?  Do you push through tough cuts instead of sliding the knife?  Do you chop by slamming the knife down through food with force instead of slicing?  Do you put your knives in the dishwasher?  Do you drop them in the sink, with or without dirty dishes?  Is it possible someone is using the knives on plates? old habits die hard.    All these behaviours won't effect a dull knife noticeably, but destroy a sharp edge fast.  A sharp knife should be able to slice through chicken bones without force.  Also, I use a honing rod to fix an edge instead of resharpening.  It does a good job to fix a rolled edge which sounds like what your running into.  You shouldn't need to sharpen all the time, but honing should be a regular event to keep a sharp edge.  As for your knife, I have no idea if it's the problem.  But a chef's knife that you can keep sharp and take care of only runs ~$30.  And you can get it in sale if you want to keep an eye out.","labels":0,"seconds_difference":4172.0,"score_ratio":3.6}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxn6ia","c_root_id_B":"flxh4yq","created_at_utc_A":1585586126,"created_at_utc_B":1585582793,"score_A":18,"score_B":6,"human_ref_A":"I sharpen my knives and my parents knives.  My knives don't need a honing for a few weeks.  My parents need a honing after every use.  It's just because they are ham fisted and used to a dull knife.  Do you, or you husband have these habits?  Dragging a knife edge laterally across the cutting board to separate food?  Do you push through tough cuts instead of sliding the knife?  Do you chop by slamming the knife down through food with force instead of slicing?  Do you put your knives in the dishwasher?  Do you drop them in the sink, with or without dirty dishes?  Is it possible someone is using the knives on plates? old habits die hard.    All these behaviours won't effect a dull knife noticeably, but destroy a sharp edge fast.  A sharp knife should be able to slice through chicken bones without force.  Also, I use a honing rod to fix an edge instead of resharpening.  It does a good job to fix a rolled edge which sounds like what your running into.  You shouldn't need to sharpen all the time, but honing should be a regular event to keep a sharp edge.  As for your knife, I have no idea if it's the problem.  But a chef's knife that you can keep sharp and take care of only runs ~$30.  And you can get it in sale if you want to keep an eye out.","human_ref_B":"I got this steel on recommendation of a German cook I worked with at the Ritz about 15 years ago. Ive never had to take any of my knives to a sharpening stone since. I use mostly Global and Whustof knifes","labels":1,"seconds_difference":3333.0,"score_ratio":3.0}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxdota","c_root_id_B":"flxn6ia","created_at_utc_A":1585580819,"created_at_utc_B":1585586126,"score_A":4,"score_B":18,"human_ref_A":"I have a Global santoku that has been sharp for 10 years with occasional touch-ups in \"Smith's Pull-Thru\" sharpener. If it was 10\/10 sharp brand new, it's currently 6\/10 sharp right now. Still enough to fulfill my very amateur needs. I am working on my sharpening skills with some cheap knives before I actually take my baby to some water stones.","human_ref_B":"I sharpen my knives and my parents knives.  My knives don't need a honing for a few weeks.  My parents need a honing after every use.  It's just because they are ham fisted and used to a dull knife.  Do you, or you husband have these habits?  Dragging a knife edge laterally across the cutting board to separate food?  Do you push through tough cuts instead of sliding the knife?  Do you chop by slamming the knife down through food with force instead of slicing?  Do you put your knives in the dishwasher?  Do you drop them in the sink, with or without dirty dishes?  Is it possible someone is using the knives on plates? old habits die hard.    All these behaviours won't effect a dull knife noticeably, but destroy a sharp edge fast.  A sharp knife should be able to slice through chicken bones without force.  Also, I use a honing rod to fix an edge instead of resharpening.  It does a good job to fix a rolled edge which sounds like what your running into.  You shouldn't need to sharpen all the time, but honing should be a regular event to keep a sharp edge.  As for your knife, I have no idea if it's the problem.  But a chef's knife that you can keep sharp and take care of only runs ~$30.  And you can get it in sale if you want to keep an eye out.","labels":0,"seconds_difference":5307.0,"score_ratio":4.5}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxl94h","c_root_id_B":"flxn6ia","created_at_utc_A":1585585084,"created_at_utc_B":1585586126,"score_A":3,"score_B":18,"human_ref_A":"I suspect the main problem is the knife itself. Here is a great knife at a very reasonable price, they use it in several cooking schools I'm told. It's the cheapest knife in  my drawer and the most often used.  Mercer Culinary Genesis Forged Santoku Knife, 7 Inch","human_ref_B":"I sharpen my knives and my parents knives.  My knives don't need a honing for a few weeks.  My parents need a honing after every use.  It's just because they are ham fisted and used to a dull knife.  Do you, or you husband have these habits?  Dragging a knife edge laterally across the cutting board to separate food?  Do you push through tough cuts instead of sliding the knife?  Do you chop by slamming the knife down through food with force instead of slicing?  Do you put your knives in the dishwasher?  Do you drop them in the sink, with or without dirty dishes?  Is it possible someone is using the knives on plates? old habits die hard.    All these behaviours won't effect a dull knife noticeably, but destroy a sharp edge fast.  A sharp knife should be able to slice through chicken bones without force.  Also, I use a honing rod to fix an edge instead of resharpening.  It does a good job to fix a rolled edge which sounds like what your running into.  You shouldn't need to sharpen all the time, but honing should be a regular event to keep a sharp edge.  As for your knife, I have no idea if it's the problem.  But a chef's knife that you can keep sharp and take care of only runs ~$30.  And you can get it in sale if you want to keep an eye out.","labels":0,"seconds_difference":1042.0,"score_ratio":6.0}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxf1dv","c_root_id_B":"flxf356","created_at_utc_A":1585581592,"created_at_utc_B":1585581620,"score_A":10,"score_B":17,"human_ref_A":"I use honing steel before every task, and whet stone every 2-3 months.","human_ref_B":"I can't speak to the technique, but I've got a set of EKCO Steak Knives that look about the same age as your knife, and they can't hold an edge for shit either. Might just be something about that brand.","labels":0,"seconds_difference":28.0,"score_ratio":1.7}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxdota","c_root_id_B":"flxf356","created_at_utc_A":1585580819,"created_at_utc_B":1585581620,"score_A":4,"score_B":17,"human_ref_A":"I have a Global santoku that has been sharp for 10 years with occasional touch-ups in \"Smith's Pull-Thru\" sharpener. If it was 10\/10 sharp brand new, it's currently 6\/10 sharp right now. Still enough to fulfill my very amateur needs. I am working on my sharpening skills with some cheap knives before I actually take my baby to some water stones.","human_ref_B":"I can't speak to the technique, but I've got a set of EKCO Steak Knives that look about the same age as your knife, and they can't hold an edge for shit either. Might just be something about that brand.","labels":0,"seconds_difference":801.0,"score_ratio":4.25}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxdota","c_root_id_B":"flxf1dv","created_at_utc_A":1585580819,"created_at_utc_B":1585581592,"score_A":4,"score_B":10,"human_ref_A":"I have a Global santoku that has been sharp for 10 years with occasional touch-ups in \"Smith's Pull-Thru\" sharpener. If it was 10\/10 sharp brand new, it's currently 6\/10 sharp right now. Still enough to fulfill my very amateur needs. I am working on my sharpening skills with some cheap knives before I actually take my baby to some water stones.","human_ref_B":"I use honing steel before every task, and whet stone every 2-3 months.","labels":0,"seconds_difference":773.0,"score_ratio":2.5}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxh4yq","c_root_id_B":"flxfnlz","created_at_utc_A":1585582793,"created_at_utc_B":1585581954,"score_A":6,"score_B":5,"human_ref_A":"I got this steel on recommendation of a German cook I worked with at the Ritz about 15 years ago. Ive never had to take any of my knives to a sharpening stone since. I use mostly Global and Whustof knifes","human_ref_B":"Ok, I feel like I know quite a bit on how to keep knives razor blade sharp. i am able to keep mine that way for 6-12 months. Everything i learned about how to sharpen them and to UNDERSTAND about steel, edges, burrs, etc, I got from one book, \"An Edge in the Kitchen by Chad Ward\". If you really want to understand how to get your knives razor blade sharp and keep them that way, i'd recommend reading this book from cover to cover. My sharpening method of choice is an Edge Pro Apex, although you can find cheap Chinese ripoffs of this on amazon now for maybe $40. I used the cheap Chinese version on my shun and put a razor edge on it that i'm sure will last for over a year with proper care","labels":1,"seconds_difference":839.0,"score_ratio":1.2}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxdota","c_root_id_B":"flxfnlz","created_at_utc_A":1585580819,"created_at_utc_B":1585581954,"score_A":4,"score_B":5,"human_ref_A":"I have a Global santoku that has been sharp for 10 years with occasional touch-ups in \"Smith's Pull-Thru\" sharpener. If it was 10\/10 sharp brand new, it's currently 6\/10 sharp right now. Still enough to fulfill my very amateur needs. I am working on my sharpening skills with some cheap knives before I actually take my baby to some water stones.","human_ref_B":"Ok, I feel like I know quite a bit on how to keep knives razor blade sharp. i am able to keep mine that way for 6-12 months. Everything i learned about how to sharpen them and to UNDERSTAND about steel, edges, burrs, etc, I got from one book, \"An Edge in the Kitchen by Chad Ward\". If you really want to understand how to get your knives razor blade sharp and keep them that way, i'd recommend reading this book from cover to cover. My sharpening method of choice is an Edge Pro Apex, although you can find cheap Chinese ripoffs of this on amazon now for maybe $40. I used the cheap Chinese version on my shun and put a razor edge on it that i'm sure will last for over a year with proper care","labels":0,"seconds_difference":1135.0,"score_ratio":1.25}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxdota","c_root_id_B":"flxh4yq","created_at_utc_A":1585580819,"created_at_utc_B":1585582793,"score_A":4,"score_B":6,"human_ref_A":"I have a Global santoku that has been sharp for 10 years with occasional touch-ups in \"Smith's Pull-Thru\" sharpener. If it was 10\/10 sharp brand new, it's currently 6\/10 sharp right now. Still enough to fulfill my very amateur needs. I am working on my sharpening skills with some cheap knives before I actually take my baby to some water stones.","human_ref_B":"I got this steel on recommendation of a German cook I worked with at the Ritz about 15 years ago. Ive never had to take any of my knives to a sharpening stone since. I use mostly Global and Whustof knifes","labels":0,"seconds_difference":1974.0,"score_ratio":1.5}
{"post_id":"frrnk5","domain":"askculinary_test","upvote_ratio":0.96,"history":"For the average home cook, for how long should a knife stay sharp? It seems like mine goes dull within a day... The knife is one my husband got by way of his father when he moved out on his own. It says EKCO Stainless Steel on it, and it\u2019s not a normal chef\u2019s knife. A little googling says it might be a butchers knife, which is honestly where this might be going wrong. It looks a lot like this.  Anyway, I assumed this knife was significantly better than my cheap Walmart ones I brought into the marriage, and I\u2019ve been using it exclusively as a chef\u2019s knife. The knife is \u201csharp enough\u201d with zero maintenance, but not slice-a-tomato-with-no-pressure sharp. So, a few months ago, I decided to learn to sharpen knives. I can get it really, really sharp for a few days, but the blade dulls down to it\u2019s \u201csharp enough\u201d before the week is out.  Is this normal? If not, is it the steel (crummy knife) or the blade (not using it for its purpose)? I also (I know! I know! I\u2019m working on it!) don\u2019t have a wooden cutting board. I\u2019m using thin plastic bendable ones over a laminated counter, or a thicker plastic one. No glass, though.   So, these are my knives. The genichi shimada knives are the ones I owned, and the wooden handled ones are ones my husband owned. His are (top to bottom) the EKCO, a R.H.Forschner, and a Chicago Cutlery.","c_root_id_A":"flxl94h","c_root_id_B":"flxpgj6","created_at_utc_A":1585585084,"created_at_utc_B":1585587344,"score_A":3,"score_B":4,"human_ref_A":"I suspect the main problem is the knife itself. Here is a great knife at a very reasonable price, they use it in several cooking schools I'm told. It's the cheapest knife in  my drawer and the most often used.  Mercer Culinary Genesis Forged Santoku Knife, 7 Inch","human_ref_B":"My guess would be that your edge geometry is off. Try stropping after you finish sharpening and use a hone between uses and for the love of all that is holy, please hand wash you're knives.","labels":0,"seconds_difference":2260.0,"score_ratio":1.3333333333}
{"post_id":"znfxj6","domain":"askculinary_test","upvote_ratio":0.74,"history":"Pourable cheese sauce Hi everybody,  I am making a Christmas Eve lunch and my starter is a bit of a deconstructed cauliflower cheese. It will basically be:  Roasted cauliflower pur\u00e9e Butter roasted florets  Small pickled florets  A cauliflower cheese croquet  Parmesan crisp Crispy cauliflower stalk shavings  And   A cheese sauce split with Chive oil  I\u2019m struggling a bit with the sauce. I\u2019ve tried with a ruex and by reducing milk with a bit of cornflower but not quiet there. Mainly using Parmesan as the cheese flavour (plus onion, garlic, bay, black pepper as infusions).   Any tips on a nice pourable sauce I can split with chive oil. Cheeseyer the better.   Cheers","c_root_id_A":"j0grb1a","c_root_id_B":"j0gocmc","created_at_utc_A":1671203155,"created_at_utc_B":1671201907,"score_A":23,"score_B":7,"human_ref_A":"This is a slight modification of Kenji's well researched sauce;  ​  8 oz of sharp cheese (I prefer medium cheddar and monterey jack)  1 tbsp cornstarch  1 can of evaporated milk  1 tbsp of hot sauce (optional)  2 tsp of sodium citrate  ​  Melt the cheese with the cornstarch. Once melted, add 1 cup of the evaporated milk and the sodium citrate (also the hot sauce if you are using any). Heat on low for 5 minutes. Use the remaining milk to thin the sauce if the consistency is too thick for your preference. This sauce holds up very well to cooling and re-heating.","human_ref_B":"Did you use a bit of American Cheese and\/or Citric Acid?  Because that's the way.","labels":1,"seconds_difference":1248.0,"score_ratio":3.2857142857}
{"post_id":"znfxj6","domain":"askculinary_test","upvote_ratio":0.74,"history":"Pourable cheese sauce Hi everybody,  I am making a Christmas Eve lunch and my starter is a bit of a deconstructed cauliflower cheese. It will basically be:  Roasted cauliflower pur\u00e9e Butter roasted florets  Small pickled florets  A cauliflower cheese croquet  Parmesan crisp Crispy cauliflower stalk shavings  And   A cheese sauce split with Chive oil  I\u2019m struggling a bit with the sauce. I\u2019ve tried with a ruex and by reducing milk with a bit of cornflower but not quiet there. Mainly using Parmesan as the cheese flavour (plus onion, garlic, bay, black pepper as infusions).   Any tips on a nice pourable sauce I can split with chive oil. Cheeseyer the better.   Cheers","c_root_id_A":"j0gocmc","c_root_id_B":"j0grjyt","created_at_utc_A":1671201907,"created_at_utc_B":1671203258,"score_A":7,"score_B":8,"human_ref_A":"Did you use a bit of American Cheese and\/or Citric Acid?  Because that's the way.","human_ref_B":"You'll need sodium citrate or some processed cheese as others have said. If you're looking for more cheese flavor add nutritional yeast.","labels":0,"seconds_difference":1351.0,"score_ratio":1.1428571429}
{"post_id":"znfxj6","domain":"askculinary_test","upvote_ratio":0.74,"history":"Pourable cheese sauce Hi everybody,  I am making a Christmas Eve lunch and my starter is a bit of a deconstructed cauliflower cheese. It will basically be:  Roasted cauliflower pur\u00e9e Butter roasted florets  Small pickled florets  A cauliflower cheese croquet  Parmesan crisp Crispy cauliflower stalk shavings  And   A cheese sauce split with Chive oil  I\u2019m struggling a bit with the sauce. I\u2019ve tried with a ruex and by reducing milk with a bit of cornflower but not quiet there. Mainly using Parmesan as the cheese flavour (plus onion, garlic, bay, black pepper as infusions).   Any tips on a nice pourable sauce I can split with chive oil. Cheeseyer the better.   Cheers","c_root_id_A":"j0grf10","c_root_id_B":"j0grjyt","created_at_utc_A":1671203202,"created_at_utc_B":1671203258,"score_A":5,"score_B":8,"human_ref_A":"If you are making a parmesan sauce, sodium citrate is your friend.  Use a starchy liquid base. Maybe stock with some roux. Add the sodium citrate (small amount). Now melt the parmesan in, like making any cheese sauce.   It will stay smooth.   You might have to play around to get the thickness you desire.","human_ref_B":"You'll need sodium citrate or some processed cheese as others have said. If you're looking for more cheese flavor add nutritional yeast.","labels":0,"seconds_difference":56.0,"score_ratio":1.6}
{"post_id":"kn6skz","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I use white wine instead of cooking wine? What's the difference between the two?","c_root_id_A":"ghivolm","c_root_id_B":"ghirzxz","created_at_utc_A":1609354185,"created_at_utc_B":1609352380,"score_A":25,"score_B":5,"human_ref_A":"You shouldn't be using the stuff labeled \"cooking wine\". You should use a real bottle of wine. With that said, the adage of using a bottle you would drink isn't necessary either. Once you cook the wine down you're not going to be able to tell the difference between a bottle of 2 buck chuck and a $20 cabernet.  I'd buy a sub 5 dollar bottle of wine and freeze in ice cube trays what you don't use for the recipe. If you're not a big wine drinker but you plan on cooking with it more often in the future, look for the little bottles that come in a four pack or little boxes.","human_ref_B":"Cooking wine has a bunch of salt added to it so that it's not drinkable then they can sell it in grocery stores and to minors. I realize in some states grocery stores can sell wine but not in all.  Anyhow it's always preferable to use regular wine over cooking wine. Cooking wine has a long shelf life due to all of the salt so that is why some people buy it.","labels":1,"seconds_difference":1805.0,"score_ratio":5.0}
{"post_id":"kn6skz","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I use white wine instead of cooking wine? What's the difference between the two?","c_root_id_A":"ghizu0e","c_root_id_B":"ghirzxz","created_at_utc_A":1609356229,"created_at_utc_B":1609352380,"score_A":16,"score_B":5,"human_ref_A":"Cooking wine in the US has 1.5% salt. Legally this makes it undrinkable, exempts it from any alcohol taxes, allows it to be sold in grocery stores where alchohol may not be legally sold (blue law states) and sold to minors","human_ref_B":"Cooking wine has a bunch of salt added to it so that it's not drinkable then they can sell it in grocery stores and to minors. I realize in some states grocery stores can sell wine but not in all.  Anyhow it's always preferable to use regular wine over cooking wine. Cooking wine has a long shelf life due to all of the salt so that is why some people buy it.","labels":1,"seconds_difference":3849.0,"score_ratio":3.2}
{"post_id":"kn6skz","domain":"askculinary_test","upvote_ratio":0.86,"history":"Can I use white wine instead of cooking wine? What's the difference between the two?","c_root_id_A":"ghizs1o","c_root_id_B":"ghizu0e","created_at_utc_A":1609356202,"created_at_utc_B":1609356229,"score_A":5,"score_B":16,"human_ref_A":"Definitely. I like to keep mini bottles of cheap (drinking) wine for cooking","human_ref_B":"Cooking wine in the US has 1.5% salt. Legally this makes it undrinkable, exempts it from any alcohol taxes, allows it to be sold in grocery stores where alchohol may not be legally sold (blue law states) and sold to minors","labels":0,"seconds_difference":27.0,"score_ratio":3.2}
{"post_id":"3dslow","domain":"askculinary_test","upvote_ratio":0.75,"history":"Just picked up this vacuum sealer at Costco. Can anyone give advice on using one? I've never used a vacuum sealer before. Swung by Costco today for my bi-weekly trip and grabbed a lower end FoodSaver on sale for $60 bucks (I thought they only sold the high end model that costs like $150 that I never wanted to buy) and am waiting to research it before returning if I need to.  It is the model FM2100 and has 4.5 stars on Amazon, 5 stars on Costco's website, but it seems like a lot of vacuum sealers get conflicting reports on stuff.   I was hoping if someone here has this specific model and can give advice about it if it's worth it or if I should return it. I'm not really looking to do any of this so-called \"sous vide\" cooking, more just like for buying meat in bulk to freeze, maybe find out about if it can do dry foods, breads, that kind of thing.   The only issue is that I have never used a vacuum sealer before so I'm not really sure what the limitations of these things are (like marinating meat, etc), what special things they can do, if I can buy generic bags instead of the really expensive Foodsaver ones, etc. It appears this one has an accessory hose, whatever that can do.  Here's the link to the model  http:\/\/www.amazon.com\/FoodSaver-FM2100-000-Vacuum-Sealing-System\/dp\/B00LUGK5QW","c_root_id_A":"ct8cqpb","c_root_id_B":"ct8dbm4","created_at_utc_A":1437279916,"created_at_utc_B":1437281319,"score_A":6,"score_B":7,"human_ref_A":"You're going to end up with a mess if you add too many liquid components to the bag.  It also wont seal properly if its not clean, plastic on plastic contact where the heating element seals it closed so wipe it with a dry paper towel if anything gets on the bag.  If you dunk in marinade, or let it sit in the marinade in the fridge then let it drip off before you bag the food, you'll be ok.  If you're going to freeze it anyways, you can freeze liquids before you seal it so they dont get sucked out during the sealing process.  Dont buy the name brand bags.  They're massively over priced.  I get mine from Cabela's and they're 1\/3 the cost.  60 pack of 3 different sizes for $20 plus tax...thats canadian too so its a lot cheaper in the US.  Just make sure they have the textured side on the inside or they wont work at all.  You'll see what im talking about.","human_ref_B":"They're absolutely amazing when it comes to sneaking liquor into college football games.  Basically a flask you can throw away.","labels":0,"seconds_difference":1403.0,"score_ratio":1.1666666667}
{"post_id":"3dslow","domain":"askculinary_test","upvote_ratio":0.75,"history":"Just picked up this vacuum sealer at Costco. Can anyone give advice on using one? I've never used a vacuum sealer before. Swung by Costco today for my bi-weekly trip and grabbed a lower end FoodSaver on sale for $60 bucks (I thought they only sold the high end model that costs like $150 that I never wanted to buy) and am waiting to research it before returning if I need to.  It is the model FM2100 and has 4.5 stars on Amazon, 5 stars on Costco's website, but it seems like a lot of vacuum sealers get conflicting reports on stuff.   I was hoping if someone here has this specific model and can give advice about it if it's worth it or if I should return it. I'm not really looking to do any of this so-called \"sous vide\" cooking, more just like for buying meat in bulk to freeze, maybe find out about if it can do dry foods, breads, that kind of thing.   The only issue is that I have never used a vacuum sealer before so I'm not really sure what the limitations of these things are (like marinating meat, etc), what special things they can do, if I can buy generic bags instead of the really expensive Foodsaver ones, etc. It appears this one has an accessory hose, whatever that can do.  Here's the link to the model  http:\/\/www.amazon.com\/FoodSaver-FM2100-000-Vacuum-Sealing-System\/dp\/B00LUGK5QW","c_root_id_A":"ct8cqpb","c_root_id_B":"ct89zac","created_at_utc_A":1437279916,"created_at_utc_B":1437273507,"score_A":6,"score_B":5,"human_ref_A":"You're going to end up with a mess if you add too many liquid components to the bag.  It also wont seal properly if its not clean, plastic on plastic contact where the heating element seals it closed so wipe it with a dry paper towel if anything gets on the bag.  If you dunk in marinade, or let it sit in the marinade in the fridge then let it drip off before you bag the food, you'll be ok.  If you're going to freeze it anyways, you can freeze liquids before you seal it so they dont get sucked out during the sealing process.  Dont buy the name brand bags.  They're massively over priced.  I get mine from Cabela's and they're 1\/3 the cost.  60 pack of 3 different sizes for $20 plus tax...thats canadian too so its a lot cheaper in the US.  Just make sure they have the textured side on the inside or they wont work at all.  You'll see what im talking about.","human_ref_B":"\/r\/sousvide","labels":1,"seconds_difference":6409.0,"score_ratio":1.2}
{"post_id":"3dslow","domain":"askculinary_test","upvote_ratio":0.75,"history":"Just picked up this vacuum sealer at Costco. Can anyone give advice on using one? I've never used a vacuum sealer before. Swung by Costco today for my bi-weekly trip and grabbed a lower end FoodSaver on sale for $60 bucks (I thought they only sold the high end model that costs like $150 that I never wanted to buy) and am waiting to research it before returning if I need to.  It is the model FM2100 and has 4.5 stars on Amazon, 5 stars on Costco's website, but it seems like a lot of vacuum sealers get conflicting reports on stuff.   I was hoping if someone here has this specific model and can give advice about it if it's worth it or if I should return it. I'm not really looking to do any of this so-called \"sous vide\" cooking, more just like for buying meat in bulk to freeze, maybe find out about if it can do dry foods, breads, that kind of thing.   The only issue is that I have never used a vacuum sealer before so I'm not really sure what the limitations of these things are (like marinating meat, etc), what special things they can do, if I can buy generic bags instead of the really expensive Foodsaver ones, etc. It appears this one has an accessory hose, whatever that can do.  Here's the link to the model  http:\/\/www.amazon.com\/FoodSaver-FM2100-000-Vacuum-Sealing-System\/dp\/B00LUGK5QW","c_root_id_A":"ct8cqpb","c_root_id_B":"ct8clya","created_at_utc_A":1437279916,"created_at_utc_B":1437279601,"score_A":6,"score_B":2,"human_ref_A":"You're going to end up with a mess if you add too many liquid components to the bag.  It also wont seal properly if its not clean, plastic on plastic contact where the heating element seals it closed so wipe it with a dry paper towel if anything gets on the bag.  If you dunk in marinade, or let it sit in the marinade in the fridge then let it drip off before you bag the food, you'll be ok.  If you're going to freeze it anyways, you can freeze liquids before you seal it so they dont get sucked out during the sealing process.  Dont buy the name brand bags.  They're massively over priced.  I get mine from Cabela's and they're 1\/3 the cost.  60 pack of 3 different sizes for $20 plus tax...thats canadian too so its a lot cheaper in the US.  Just make sure they have the textured side on the inside or they wont work at all.  You'll see what im talking about.","human_ref_B":"Is this not functionally the exact same thing for probably less? http:\/\/www.amazon.com\/Seal-a-Meal-FSSMSL0160-000-Vacuum-Sealer\/dp\/B008HMWC4A\/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1437279576&sr=1-1&keywords=seal+a+meal","labels":1,"seconds_difference":315.0,"score_ratio":3.0}
{"post_id":"3dslow","domain":"askculinary_test","upvote_ratio":0.75,"history":"Just picked up this vacuum sealer at Costco. Can anyone give advice on using one? I've never used a vacuum sealer before. Swung by Costco today for my bi-weekly trip and grabbed a lower end FoodSaver on sale for $60 bucks (I thought they only sold the high end model that costs like $150 that I never wanted to buy) and am waiting to research it before returning if I need to.  It is the model FM2100 and has 4.5 stars on Amazon, 5 stars on Costco's website, but it seems like a lot of vacuum sealers get conflicting reports on stuff.   I was hoping if someone here has this specific model and can give advice about it if it's worth it or if I should return it. I'm not really looking to do any of this so-called \"sous vide\" cooking, more just like for buying meat in bulk to freeze, maybe find out about if it can do dry foods, breads, that kind of thing.   The only issue is that I have never used a vacuum sealer before so I'm not really sure what the limitations of these things are (like marinating meat, etc), what special things they can do, if I can buy generic bags instead of the really expensive Foodsaver ones, etc. It appears this one has an accessory hose, whatever that can do.  Here's the link to the model  http:\/\/www.amazon.com\/FoodSaver-FM2100-000-Vacuum-Sealing-System\/dp\/B00LUGK5QW","c_root_id_A":"ct8dbm4","c_root_id_B":"ct89zac","created_at_utc_A":1437281319,"created_at_utc_B":1437273507,"score_A":7,"score_B":5,"human_ref_A":"They're absolutely amazing when it comes to sneaking liquor into college football games.  Basically a flask you can throw away.","human_ref_B":"\/r\/sousvide","labels":1,"seconds_difference":7812.0,"score_ratio":1.4}
{"post_id":"3dslow","domain":"askculinary_test","upvote_ratio":0.75,"history":"Just picked up this vacuum sealer at Costco. Can anyone give advice on using one? I've never used a vacuum sealer before. Swung by Costco today for my bi-weekly trip and grabbed a lower end FoodSaver on sale for $60 bucks (I thought they only sold the high end model that costs like $150 that I never wanted to buy) and am waiting to research it before returning if I need to.  It is the model FM2100 and has 4.5 stars on Amazon, 5 stars on Costco's website, but it seems like a lot of vacuum sealers get conflicting reports on stuff.   I was hoping if someone here has this specific model and can give advice about it if it's worth it or if I should return it. I'm not really looking to do any of this so-called \"sous vide\" cooking, more just like for buying meat in bulk to freeze, maybe find out about if it can do dry foods, breads, that kind of thing.   The only issue is that I have never used a vacuum sealer before so I'm not really sure what the limitations of these things are (like marinating meat, etc), what special things they can do, if I can buy generic bags instead of the really expensive Foodsaver ones, etc. It appears this one has an accessory hose, whatever that can do.  Here's the link to the model  http:\/\/www.amazon.com\/FoodSaver-FM2100-000-Vacuum-Sealing-System\/dp\/B00LUGK5QW","c_root_id_A":"ct8clya","c_root_id_B":"ct8dbm4","created_at_utc_A":1437279601,"created_at_utc_B":1437281319,"score_A":2,"score_B":7,"human_ref_A":"Is this not functionally the exact same thing for probably less? http:\/\/www.amazon.com\/Seal-a-Meal-FSSMSL0160-000-Vacuum-Sealer\/dp\/B008HMWC4A\/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1437279576&sr=1-1&keywords=seal+a+meal","human_ref_B":"They're absolutely amazing when it comes to sneaking liquor into college football games.  Basically a flask you can throw away.","labels":0,"seconds_difference":1718.0,"score_ratio":3.5}
{"post_id":"3dslow","domain":"askculinary_test","upvote_ratio":0.75,"history":"Just picked up this vacuum sealer at Costco. Can anyone give advice on using one? I've never used a vacuum sealer before. Swung by Costco today for my bi-weekly trip and grabbed a lower end FoodSaver on sale for $60 bucks (I thought they only sold the high end model that costs like $150 that I never wanted to buy) and am waiting to research it before returning if I need to.  It is the model FM2100 and has 4.5 stars on Amazon, 5 stars on Costco's website, but it seems like a lot of vacuum sealers get conflicting reports on stuff.   I was hoping if someone here has this specific model and can give advice about it if it's worth it or if I should return it. I'm not really looking to do any of this so-called \"sous vide\" cooking, more just like for buying meat in bulk to freeze, maybe find out about if it can do dry foods, breads, that kind of thing.   The only issue is that I have never used a vacuum sealer before so I'm not really sure what the limitations of these things are (like marinating meat, etc), what special things they can do, if I can buy generic bags instead of the really expensive Foodsaver ones, etc. It appears this one has an accessory hose, whatever that can do.  Here's the link to the model  http:\/\/www.amazon.com\/FoodSaver-FM2100-000-Vacuum-Sealing-System\/dp\/B00LUGK5QW","c_root_id_A":"ct8e4jt","c_root_id_B":"ct8clya","created_at_utc_A":1437283437,"created_at_utc_B":1437279601,"score_A":4,"score_B":2,"human_ref_A":"Don't buy the expensive deluxe model vacuum sealer unless you think you'll be doing the following:  -bag nearly everything from bags from rolls (it makes sense if you need a lot of different length bags)  -bag only dry things  -seal a lot of bags  The deluxe device has a nice means for handling and cutting material from rolls. If you've got a lot of bags to seal, it's a nice feature, but at the price difference, the convenience is hard to justify with small bag runs.  Despite the device having a wet tray and wet sealing settings, I found that the device would often error out despite the tray being barely full of liquid. This meant that I would have to empty the tray and dry out the liquid detection electrical contacts in it often. I ended up cutting them with a Dremel type tool so the machine couldn't detect liquid. I reckon I could have put some tape over the contacts to the tray but I can be a bit rash sometimes.  I found the automatic sealing cycle frustrating to work with when sealing meat and marinade. In fact I found myself fighting with the machine fairly often and ended up getting a much less fully featured device despite me typically doing 30-40 bag runs of prepared meat servings. I unscrewed the top part of the machine so I can use the roll holder and cutter and basically threw the rest of the machine into a big bin of salvage crap that I keep. I much prefer having less automation when sealing wet things because I can trigger a double hit on the seal if I hear the sealing cycle hissing away a lot of moisture before it completes. A second hit seems to reliably seal a wet bag.  Sealing dry things is a bit of a no brainer. Most lower feature units will trigger a sealing cycle when sufficient vacuum is achieved. It doesn't require practice. About the only thing you can screw up, sealing dry things is to cut a bag too short. A short bag will not be long enough to reach into the vacuum trough. With wet things I cut a bag a bit on the long side so I can put the sealer near the edge of my counter and drape the bag down over the edge. This gives a nice vertical configuration of the bag which pulls liquid down and allows bubbles to rise and coalesce before pumping the vacuum out. I can get bags with very little air entrapment doing this. I want to retain the liquid in the bag instead of drawing it out so I trigger the sealing cycle before the vacuum is achieved. I basically use the pump to suck air, but not achieve vacuum in my typical application. I lift the bag a little during sealing so it's not pulling on the bag while the seal is being fused. I've had a few bags tear off at the sealing bar during the second hit sealing which gets a bit hot.  Admittedly my techniques are finickety, but sealing wet bags with a $40 sealer isn't easy. I just can't justify dropping $500 for one of the little chamber vacuum baggers which really are the right device for wet sealing.   I have found no benefit in the kitchen to the vacuum marinading crap that comes with the deluxe sealer.","human_ref_B":"Is this not functionally the exact same thing for probably less? http:\/\/www.amazon.com\/Seal-a-Meal-FSSMSL0160-000-Vacuum-Sealer\/dp\/B008HMWC4A\/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1437279576&sr=1-1&keywords=seal+a+meal","labels":1,"seconds_difference":3836.0,"score_ratio":2.0}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7hmp5i","c_root_id_B":"g7hkykt","created_at_utc_A":1601704539,"created_at_utc_B":1601703050,"score_A":35,"score_B":2,"human_ref_A":"Eh, I'd recommend trying more tomatoes from lots of different brands. There are large differences in quality that matter in the final product.","human_ref_B":"This is a great question! Is that the only difference with expensive and cheap canned tomatoes? Do I not have to buy the DOP?","labels":1,"seconds_difference":1489.0,"score_ratio":17.5}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7hkykt","c_root_id_B":"g7hmr87","created_at_utc_A":1601703050,"created_at_utc_B":1601704590,"score_A":2,"score_B":14,"human_ref_A":"This is a great question! Is that the only difference with expensive and cheap canned tomatoes? Do I not have to buy the DOP?","human_ref_B":"Go with what you can afford. I made an awesome fresh tomatoes sauce from the tomatoes at the bargain bin( 1.25 for 3.5 pounds of mixed tomatoes) and I've made a really awesome sauce from the cheapest canned tomatoes.  I don't think it maters about what kind of tomato you use but what kind of seasoning you use in your sauce.  There's more to tomato sauce then tomatoes, there's onions, carrots, cerly, garlic, salt, pepper and whatever else you want in it.  Heck if you want a really niffy sauce add caramelized onions to it or just let it cook on the back of the stove at low for all day.","labels":0,"seconds_difference":1540.0,"score_ratio":7.0}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7i0w7w","c_root_id_B":"g7hn88s","created_at_utc_A":1601718021,"created_at_utc_B":1601705003,"score_A":8,"score_B":5,"human_ref_A":"a lot of good answers already in these comments but wanted to tack on that a few years ago i also wondered to myself\u2014\u201cdo i really need to be pushing myself to go for san marzano? what even is it? why is everyone telling me to go for san marzano?\u201d  did a little research and found that there\u2019s no actual regulatory body on the whole san marzano dop situation. if i remember correctly some culinary magazine\/publication actually did a taste test and found that their favorite canned tomatoes weren\u2019t san marzano and neither was their runner up.  you\u2019re fine either way, just taste as you go!","human_ref_B":"Taste is subjective. Personally, I think that they taste better than my local supermarkets store brand. I am willing to spend a bit more and buy something that I like the taste of better.","labels":1,"seconds_difference":13018.0,"score_ratio":1.6}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7htz3n","c_root_id_B":"g7i0w7w","created_at_utc_A":1601711130,"created_at_utc_B":1601718021,"score_A":5,"score_B":8,"human_ref_A":"I was a professional chef for over a decade and have trained my palate quite a bit, so I can definitely tell the difference in quality when it comes to tomatoes. There's about 1-2 weeks every summer when tomatoes are fresh where I want them in everything I make, because they're so much better then. But if you can't taste the difference then count it as a blessing and enjoy your favourite meals on the cheap. Honestly a big part of my cooking is trying to make delicious food at the lowest food cost, so I'm on board with a little shortcut here and there.","human_ref_B":"a lot of good answers already in these comments but wanted to tack on that a few years ago i also wondered to myself\u2014\u201cdo i really need to be pushing myself to go for san marzano? what even is it? why is everyone telling me to go for san marzano?\u201d  did a little research and found that there\u2019s no actual regulatory body on the whole san marzano dop situation. if i remember correctly some culinary magazine\/publication actually did a taste test and found that their favorite canned tomatoes weren\u2019t san marzano and neither was their runner up.  you\u2019re fine either way, just taste as you go!","labels":0,"seconds_difference":6891.0,"score_ratio":1.6}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7i0w7w","c_root_id_B":"g7hoz98","created_at_utc_A":1601718021,"created_at_utc_B":1601706571,"score_A":8,"score_B":3,"human_ref_A":"a lot of good answers already in these comments but wanted to tack on that a few years ago i also wondered to myself\u2014\u201cdo i really need to be pushing myself to go for san marzano? what even is it? why is everyone telling me to go for san marzano?\u201d  did a little research and found that there\u2019s no actual regulatory body on the whole san marzano dop situation. if i remember correctly some culinary magazine\/publication actually did a taste test and found that their favorite canned tomatoes weren\u2019t san marzano and neither was their runner up.  you\u2019re fine either way, just taste as you go!","human_ref_B":"In my experience, with san marzano tomatos, it's not just about the sweetness - it's also about them being less acidic. But just as with \"regular\" tomato's, the san marzano tomatos vary from brand to brand. I haven't tried enough brands of either type, to say personally. But I have noticed that san marzano turns out sweeter and brighter. To put it somewhat simply, imo, it could be thought of as if you were comparing citric acid to lemon juice? That may not be a good analogy. But it is what comes to mind.  But with that being said, adding sugar to the \"regular\" tomato's when making a sauce can help balance it out a lot. As others have said, buy what you like and especially can afford. Personally, I only use san marzano for special occasions. I'm perfectly fine with \"regular\" tomato's pretty much any other time.","labels":1,"seconds_difference":11450.0,"score_ratio":2.6666666667}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7i0w7w","c_root_id_B":"g7hkykt","created_at_utc_A":1601718021,"created_at_utc_B":1601703050,"score_A":8,"score_B":2,"human_ref_A":"a lot of good answers already in these comments but wanted to tack on that a few years ago i also wondered to myself\u2014\u201cdo i really need to be pushing myself to go for san marzano? what even is it? why is everyone telling me to go for san marzano?\u201d  did a little research and found that there\u2019s no actual regulatory body on the whole san marzano dop situation. if i remember correctly some culinary magazine\/publication actually did a taste test and found that their favorite canned tomatoes weren\u2019t san marzano and neither was their runner up.  you\u2019re fine either way, just taste as you go!","human_ref_B":"This is a great question! Is that the only difference with expensive and cheap canned tomatoes? Do I not have to buy the DOP?","labels":1,"seconds_difference":14971.0,"score_ratio":4.0}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7hx6mf","c_root_id_B":"g7i0w7w","created_at_utc_A":1601713931,"created_at_utc_B":1601718021,"score_A":2,"score_B":8,"human_ref_A":"It generally depends what you\u2019re doing with the ingredients.  If I\u2019m cooking an Italian dish with four or five ingredients then they\u2019re likely all going to be the most flavoursome I can get. I\u2019ll use extra virgin olive oil, fresh garlic, freshly squeezed lemon.  If I\u2019m making a chilli I\u2019ll use top notch chillis and stock, but the cheapest oil I have to hand. I\u2019ll usually add cyder vinegar, but if I don\u2019t have any in the cupboard the I\u2019ll just use whatever I do have.   But I wouldn\u2019t make a quick pickle if I don\u2019t have exactly the vinegar I want.  If I\u2019m making a curry I\u2019ll use a flavourless oil, and (often) lemon juice from a bottle, and a jar of pre-minced 50:50 garlic & ginger paste.  In a jus I\u2019ll use expensive alcohol and I\u2019ll select it based on how the flavour goes with the rest of the dish; In a Bolognese I\u2019ll use the cheapest wine I\u2019m happy to drink and I don\u2019t even care very much whether it\u2019s red or white.  In a salad dressing I\u2019ll use ridiculously expensive balsamic vinegar and a particular olive oil; In a tomato soup, I\u2019ll use cheap extra virgin olive oil but *really* cheap balsamic vinegar.  Chicken welfare aside, if I\u2019m frying or poaching eggs, or making a mayonnaise then the most important thing is that they\u2019re fresh. If boiling then I don\u2019t want them too fresh, and if scrambling or baking or making a custard then I don\u2019t really care. Sometimes the most important thing is a consistent size.  You specifically asked about SAN Marzano tomatoes: There is a very definite difference in quality between various tinned tomatoes, but the longer you cook them and the more other ingredients in your dish, then the less you will notice it. If I\u2019m making a tomato sauce that\u2019s going to simmer for 20 mins then I use the best I can. If I\u2019m making a bolognese that\u2019s going to simmer for hours then I don\u2019t worry about it so much.  Then the other thing is, that all the little things you do, whether they be ingredient selection, or technique, or equipment, add up to the end product. I can make a bolognese sauce two ways with the exact same ingredients - one way takes 25 mins and tastes fine, the other takes 4 hours and tastes incredible. And it\u2019s not just that I simmered it longer - it\u2019s lots of little things that each make a small difference but the sum of the parts is huge.  The same is true with ingredient selection: I could use that second method with low quality ingredients, and it\u2019ll taste better than the first method with high quality ingredients, but the second method with high quality ingredients will be so much better again - but each ingredient might have made a much smaller contribution.  If it was a salad though, the ingredients would usually be more important than the method.  As a general rule - the more simple the dish, the more important the ingredients.","human_ref_B":"a lot of good answers already in these comments but wanted to tack on that a few years ago i also wondered to myself\u2014\u201cdo i really need to be pushing myself to go for san marzano? what even is it? why is everyone telling me to go for san marzano?\u201d  did a little research and found that there\u2019s no actual regulatory body on the whole san marzano dop situation. if i remember correctly some culinary magazine\/publication actually did a taste test and found that their favorite canned tomatoes weren\u2019t san marzano and neither was their runner up.  you\u2019re fine either way, just taste as you go!","labels":0,"seconds_difference":4090.0,"score_ratio":4.0}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7hn88s","c_root_id_B":"g7iepvp","created_at_utc_A":1601705003,"created_at_utc_B":1601731318,"score_A":5,"score_B":7,"human_ref_A":"Taste is subjective. Personally, I think that they taste better than my local supermarkets store brand. I am willing to spend a bit more and buy something that I like the taste of better.","human_ref_B":"We grew San Marzanos this year in the garden because I wanted to compare them to the Romas we usually buy. I had never had a Marzano that didn't come out of a can.  Fresh out of the garden, it turns out they just taste like good plum tomatoes. Maybe a trace more sugar but if there is more, it's not much. They ripen from one end to the other which is unusual in a tomato. I didn't notice any difference in acidity by taste but I didn't use the meter (I have a meter, I just didn't think of it).  The seeds are tiny and there are very few of them, it's almost a seedless tomato, and that would matter to some cooks. Pizza aficionados can be extremely meticulous.  It's possible Marzanos work for canning better than other varieties, sometimes that matters a lot, in the same way Rome apples really suck when eaten out of the hand but they make the best pies.  But altogether I don't see what the fuss is about, use what you like best for whatever reason you like it.","labels":0,"seconds_difference":26315.0,"score_ratio":1.4}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7htz3n","c_root_id_B":"g7iepvp","created_at_utc_A":1601711130,"created_at_utc_B":1601731318,"score_A":5,"score_B":7,"human_ref_A":"I was a professional chef for over a decade and have trained my palate quite a bit, so I can definitely tell the difference in quality when it comes to tomatoes. There's about 1-2 weeks every summer when tomatoes are fresh where I want them in everything I make, because they're so much better then. But if you can't taste the difference then count it as a blessing and enjoy your favourite meals on the cheap. Honestly a big part of my cooking is trying to make delicious food at the lowest food cost, so I'm on board with a little shortcut here and there.","human_ref_B":"We grew San Marzanos this year in the garden because I wanted to compare them to the Romas we usually buy. I had never had a Marzano that didn't come out of a can.  Fresh out of the garden, it turns out they just taste like good plum tomatoes. Maybe a trace more sugar but if there is more, it's not much. They ripen from one end to the other which is unusual in a tomato. I didn't notice any difference in acidity by taste but I didn't use the meter (I have a meter, I just didn't think of it).  The seeds are tiny and there are very few of them, it's almost a seedless tomato, and that would matter to some cooks. Pizza aficionados can be extremely meticulous.  It's possible Marzanos work for canning better than other varieties, sometimes that matters a lot, in the same way Rome apples really suck when eaten out of the hand but they make the best pies.  But altogether I don't see what the fuss is about, use what you like best for whatever reason you like it.","labels":0,"seconds_difference":20188.0,"score_ratio":1.4}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7iepvp","c_root_id_B":"g7idjye","created_at_utc_A":1601731318,"created_at_utc_B":1601730472,"score_A":7,"score_B":4,"human_ref_A":"We grew San Marzanos this year in the garden because I wanted to compare them to the Romas we usually buy. I had never had a Marzano that didn't come out of a can.  Fresh out of the garden, it turns out they just taste like good plum tomatoes. Maybe a trace more sugar but if there is more, it's not much. They ripen from one end to the other which is unusual in a tomato. I didn't notice any difference in acidity by taste but I didn't use the meter (I have a meter, I just didn't think of it).  The seeds are tiny and there are very few of them, it's almost a seedless tomato, and that would matter to some cooks. Pizza aficionados can be extremely meticulous.  It's possible Marzanos work for canning better than other varieties, sometimes that matters a lot, in the same way Rome apples really suck when eaten out of the hand but they make the best pies.  But altogether I don't see what the fuss is about, use what you like best for whatever reason you like it.","human_ref_B":"Try leaving out the sugar but caramelizing a shallot to sweeten up your sauce.    Also, there\u2019s a ton of controversy about SM tomatoes and how there a waste of money and so on. I buy them, but I buy the brand they use in my favorite restaurant, so I\u2019m buy for consistency, not necessarily because they\u2019re San marzano.","labels":1,"seconds_difference":846.0,"score_ratio":1.75}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7hoz98","c_root_id_B":"g7iepvp","created_at_utc_A":1601706571,"created_at_utc_B":1601731318,"score_A":3,"score_B":7,"human_ref_A":"In my experience, with san marzano tomatos, it's not just about the sweetness - it's also about them being less acidic. But just as with \"regular\" tomato's, the san marzano tomatos vary from brand to brand. I haven't tried enough brands of either type, to say personally. But I have noticed that san marzano turns out sweeter and brighter. To put it somewhat simply, imo, it could be thought of as if you were comparing citric acid to lemon juice? That may not be a good analogy. But it is what comes to mind.  But with that being said, adding sugar to the \"regular\" tomato's when making a sauce can help balance it out a lot. As others have said, buy what you like and especially can afford. Personally, I only use san marzano for special occasions. I'm perfectly fine with \"regular\" tomato's pretty much any other time.","human_ref_B":"We grew San Marzanos this year in the garden because I wanted to compare them to the Romas we usually buy. I had never had a Marzano that didn't come out of a can.  Fresh out of the garden, it turns out they just taste like good plum tomatoes. Maybe a trace more sugar but if there is more, it's not much. They ripen from one end to the other which is unusual in a tomato. I didn't notice any difference in acidity by taste but I didn't use the meter (I have a meter, I just didn't think of it).  The seeds are tiny and there are very few of them, it's almost a seedless tomato, and that would matter to some cooks. Pizza aficionados can be extremely meticulous.  It's possible Marzanos work for canning better than other varieties, sometimes that matters a lot, in the same way Rome apples really suck when eaten out of the hand but they make the best pies.  But altogether I don't see what the fuss is about, use what you like best for whatever reason you like it.","labels":0,"seconds_difference":24747.0,"score_ratio":2.3333333333}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7iepvp","c_root_id_B":"g7ia0s4","created_at_utc_A":1601731318,"created_at_utc_B":1601724551,"score_A":7,"score_B":3,"human_ref_A":"We grew San Marzanos this year in the garden because I wanted to compare them to the Romas we usually buy. I had never had a Marzano that didn't come out of a can.  Fresh out of the garden, it turns out they just taste like good plum tomatoes. Maybe a trace more sugar but if there is more, it's not much. They ripen from one end to the other which is unusual in a tomato. I didn't notice any difference in acidity by taste but I didn't use the meter (I have a meter, I just didn't think of it).  The seeds are tiny and there are very few of them, it's almost a seedless tomato, and that would matter to some cooks. Pizza aficionados can be extremely meticulous.  It's possible Marzanos work for canning better than other varieties, sometimes that matters a lot, in the same way Rome apples really suck when eaten out of the hand but they make the best pies.  But altogether I don't see what the fuss is about, use what you like best for whatever reason you like it.","human_ref_B":"I would recommend trying your favorite brands of each in a really simple sauce with salt, butter and a halved onion like [this]( https:\/\/cooking.nytimes.com\/recipes\/1015178-marcella-hazans-tomato-sauce)  Not only is it delicious, but I think that would really highlight the differences and give you an idea of which works best for the flavors you're looking for & if it's worth buying the more expensive tomatoes.","labels":1,"seconds_difference":6767.0,"score_ratio":2.3333333333}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7ial1w","c_root_id_B":"g7iepvp","created_at_utc_A":1601724877,"created_at_utc_B":1601731318,"score_A":3,"score_B":7,"human_ref_A":"A lot of food stuff is like wine. You might be able to tell a difference but if you do a blind test most ppl can't tell","human_ref_B":"We grew San Marzanos this year in the garden because I wanted to compare them to the Romas we usually buy. I had never had a Marzano that didn't come out of a can.  Fresh out of the garden, it turns out they just taste like good plum tomatoes. Maybe a trace more sugar but if there is more, it's not much. They ripen from one end to the other which is unusual in a tomato. I didn't notice any difference in acidity by taste but I didn't use the meter (I have a meter, I just didn't think of it).  The seeds are tiny and there are very few of them, it's almost a seedless tomato, and that would matter to some cooks. Pizza aficionados can be extremely meticulous.  It's possible Marzanos work for canning better than other varieties, sometimes that matters a lot, in the same way Rome apples really suck when eaten out of the hand but they make the best pies.  But altogether I don't see what the fuss is about, use what you like best for whatever reason you like it.","labels":0,"seconds_difference":6441.0,"score_ratio":2.3333333333}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7iepvp","c_root_id_B":"g7hkykt","created_at_utc_A":1601731318,"created_at_utc_B":1601703050,"score_A":7,"score_B":2,"human_ref_A":"We grew San Marzanos this year in the garden because I wanted to compare them to the Romas we usually buy. I had never had a Marzano that didn't come out of a can.  Fresh out of the garden, it turns out they just taste like good plum tomatoes. Maybe a trace more sugar but if there is more, it's not much. They ripen from one end to the other which is unusual in a tomato. I didn't notice any difference in acidity by taste but I didn't use the meter (I have a meter, I just didn't think of it).  The seeds are tiny and there are very few of them, it's almost a seedless tomato, and that would matter to some cooks. Pizza aficionados can be extremely meticulous.  It's possible Marzanos work for canning better than other varieties, sometimes that matters a lot, in the same way Rome apples really suck when eaten out of the hand but they make the best pies.  But altogether I don't see what the fuss is about, use what you like best for whatever reason you like it.","human_ref_B":"This is a great question! Is that the only difference with expensive and cheap canned tomatoes? Do I not have to buy the DOP?","labels":1,"seconds_difference":28268.0,"score_ratio":3.5}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7hx6mf","c_root_id_B":"g7iepvp","created_at_utc_A":1601713931,"created_at_utc_B":1601731318,"score_A":2,"score_B":7,"human_ref_A":"It generally depends what you\u2019re doing with the ingredients.  If I\u2019m cooking an Italian dish with four or five ingredients then they\u2019re likely all going to be the most flavoursome I can get. I\u2019ll use extra virgin olive oil, fresh garlic, freshly squeezed lemon.  If I\u2019m making a chilli I\u2019ll use top notch chillis and stock, but the cheapest oil I have to hand. I\u2019ll usually add cyder vinegar, but if I don\u2019t have any in the cupboard the I\u2019ll just use whatever I do have.   But I wouldn\u2019t make a quick pickle if I don\u2019t have exactly the vinegar I want.  If I\u2019m making a curry I\u2019ll use a flavourless oil, and (often) lemon juice from a bottle, and a jar of pre-minced 50:50 garlic & ginger paste.  In a jus I\u2019ll use expensive alcohol and I\u2019ll select it based on how the flavour goes with the rest of the dish; In a Bolognese I\u2019ll use the cheapest wine I\u2019m happy to drink and I don\u2019t even care very much whether it\u2019s red or white.  In a salad dressing I\u2019ll use ridiculously expensive balsamic vinegar and a particular olive oil; In a tomato soup, I\u2019ll use cheap extra virgin olive oil but *really* cheap balsamic vinegar.  Chicken welfare aside, if I\u2019m frying or poaching eggs, or making a mayonnaise then the most important thing is that they\u2019re fresh. If boiling then I don\u2019t want them too fresh, and if scrambling or baking or making a custard then I don\u2019t really care. Sometimes the most important thing is a consistent size.  You specifically asked about SAN Marzano tomatoes: There is a very definite difference in quality between various tinned tomatoes, but the longer you cook them and the more other ingredients in your dish, then the less you will notice it. If I\u2019m making a tomato sauce that\u2019s going to simmer for 20 mins then I use the best I can. If I\u2019m making a bolognese that\u2019s going to simmer for hours then I don\u2019t worry about it so much.  Then the other thing is, that all the little things you do, whether they be ingredient selection, or technique, or equipment, add up to the end product. I can make a bolognese sauce two ways with the exact same ingredients - one way takes 25 mins and tastes fine, the other takes 4 hours and tastes incredible. And it\u2019s not just that I simmered it longer - it\u2019s lots of little things that each make a small difference but the sum of the parts is huge.  The same is true with ingredient selection: I could use that second method with low quality ingredients, and it\u2019ll taste better than the first method with high quality ingredients, but the second method with high quality ingredients will be so much better again - but each ingredient might have made a much smaller contribution.  If it was a salad though, the ingredients would usually be more important than the method.  As a general rule - the more simple the dish, the more important the ingredients.","human_ref_B":"We grew San Marzanos this year in the garden because I wanted to compare them to the Romas we usually buy. I had never had a Marzano that didn't come out of a can.  Fresh out of the garden, it turns out they just taste like good plum tomatoes. Maybe a trace more sugar but if there is more, it's not much. They ripen from one end to the other which is unusual in a tomato. I didn't notice any difference in acidity by taste but I didn't use the meter (I have a meter, I just didn't think of it).  The seeds are tiny and there are very few of them, it's almost a seedless tomato, and that would matter to some cooks. Pizza aficionados can be extremely meticulous.  It's possible Marzanos work for canning better than other varieties, sometimes that matters a lot, in the same way Rome apples really suck when eaten out of the hand but they make the best pies.  But altogether I don't see what the fuss is about, use what you like best for whatever reason you like it.","labels":0,"seconds_difference":17387.0,"score_ratio":3.5}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7iepvp","c_root_id_B":"g7ic6sq","created_at_utc_A":1601731318,"created_at_utc_B":1601725856,"score_A":7,"score_B":2,"human_ref_A":"We grew San Marzanos this year in the garden because I wanted to compare them to the Romas we usually buy. I had never had a Marzano that didn't come out of a can.  Fresh out of the garden, it turns out they just taste like good plum tomatoes. Maybe a trace more sugar but if there is more, it's not much. They ripen from one end to the other which is unusual in a tomato. I didn't notice any difference in acidity by taste but I didn't use the meter (I have a meter, I just didn't think of it).  The seeds are tiny and there are very few of them, it's almost a seedless tomato, and that would matter to some cooks. Pizza aficionados can be extremely meticulous.  It's possible Marzanos work for canning better than other varieties, sometimes that matters a lot, in the same way Rome apples really suck when eaten out of the hand but they make the best pies.  But altogether I don't see what the fuss is about, use what you like best for whatever reason you like it.","human_ref_B":"If you like regular tomatoes with sugar go for it. No one can stop you dude.","labels":1,"seconds_difference":5462.0,"score_ratio":3.5}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7hn88s","c_root_id_B":"g7hkykt","created_at_utc_A":1601705003,"created_at_utc_B":1601703050,"score_A":5,"score_B":2,"human_ref_A":"Taste is subjective. Personally, I think that they taste better than my local supermarkets store brand. I am willing to spend a bit more and buy something that I like the taste of better.","human_ref_B":"This is a great question! Is that the only difference with expensive and cheap canned tomatoes? Do I not have to buy the DOP?","labels":1,"seconds_difference":1953.0,"score_ratio":2.5}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7hoz98","c_root_id_B":"g7htz3n","created_at_utc_A":1601706571,"created_at_utc_B":1601711130,"score_A":3,"score_B":5,"human_ref_A":"In my experience, with san marzano tomatos, it's not just about the sweetness - it's also about them being less acidic. But just as with \"regular\" tomato's, the san marzano tomatos vary from brand to brand. I haven't tried enough brands of either type, to say personally. But I have noticed that san marzano turns out sweeter and brighter. To put it somewhat simply, imo, it could be thought of as if you were comparing citric acid to lemon juice? That may not be a good analogy. But it is what comes to mind.  But with that being said, adding sugar to the \"regular\" tomato's when making a sauce can help balance it out a lot. As others have said, buy what you like and especially can afford. Personally, I only use san marzano for special occasions. I'm perfectly fine with \"regular\" tomato's pretty much any other time.","human_ref_B":"I was a professional chef for over a decade and have trained my palate quite a bit, so I can definitely tell the difference in quality when it comes to tomatoes. There's about 1-2 weeks every summer when tomatoes are fresh where I want them in everything I make, because they're so much better then. But if you can't taste the difference then count it as a blessing and enjoy your favourite meals on the cheap. Honestly a big part of my cooking is trying to make delicious food at the lowest food cost, so I'm on board with a little shortcut here and there.","labels":0,"seconds_difference":4559.0,"score_ratio":1.6666666667}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7htz3n","c_root_id_B":"g7hkykt","created_at_utc_A":1601711130,"created_at_utc_B":1601703050,"score_A":5,"score_B":2,"human_ref_A":"I was a professional chef for over a decade and have trained my palate quite a bit, so I can definitely tell the difference in quality when it comes to tomatoes. There's about 1-2 weeks every summer when tomatoes are fresh where I want them in everything I make, because they're so much better then. But if you can't taste the difference then count it as a blessing and enjoy your favourite meals on the cheap. Honestly a big part of my cooking is trying to make delicious food at the lowest food cost, so I'm on board with a little shortcut here and there.","human_ref_B":"This is a great question! Is that the only difference with expensive and cheap canned tomatoes? Do I not have to buy the DOP?","labels":1,"seconds_difference":8080.0,"score_ratio":2.5}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7idjye","c_root_id_B":"g7hoz98","created_at_utc_A":1601730472,"created_at_utc_B":1601706571,"score_A":4,"score_B":3,"human_ref_A":"Try leaving out the sugar but caramelizing a shallot to sweeten up your sauce.    Also, there\u2019s a ton of controversy about SM tomatoes and how there a waste of money and so on. I buy them, but I buy the brand they use in my favorite restaurant, so I\u2019m buy for consistency, not necessarily because they\u2019re San marzano.","human_ref_B":"In my experience, with san marzano tomatos, it's not just about the sweetness - it's also about them being less acidic. But just as with \"regular\" tomato's, the san marzano tomatos vary from brand to brand. I haven't tried enough brands of either type, to say personally. But I have noticed that san marzano turns out sweeter and brighter. To put it somewhat simply, imo, it could be thought of as if you were comparing citric acid to lemon juice? That may not be a good analogy. But it is what comes to mind.  But with that being said, adding sugar to the \"regular\" tomato's when making a sauce can help balance it out a lot. As others have said, buy what you like and especially can afford. Personally, I only use san marzano for special occasions. I'm perfectly fine with \"regular\" tomato's pretty much any other time.","labels":1,"seconds_difference":23901.0,"score_ratio":1.3333333333}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7idjye","c_root_id_B":"g7ia0s4","created_at_utc_A":1601730472,"created_at_utc_B":1601724551,"score_A":4,"score_B":3,"human_ref_A":"Try leaving out the sugar but caramelizing a shallot to sweeten up your sauce.    Also, there\u2019s a ton of controversy about SM tomatoes and how there a waste of money and so on. I buy them, but I buy the brand they use in my favorite restaurant, so I\u2019m buy for consistency, not necessarily because they\u2019re San marzano.","human_ref_B":"I would recommend trying your favorite brands of each in a really simple sauce with salt, butter and a halved onion like [this]( https:\/\/cooking.nytimes.com\/recipes\/1015178-marcella-hazans-tomato-sauce)  Not only is it delicious, but I think that would really highlight the differences and give you an idea of which works best for the flavors you're looking for & if it's worth buying the more expensive tomatoes.","labels":1,"seconds_difference":5921.0,"score_ratio":1.3333333333}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7ial1w","c_root_id_B":"g7idjye","created_at_utc_A":1601724877,"created_at_utc_B":1601730472,"score_A":3,"score_B":4,"human_ref_A":"A lot of food stuff is like wine. You might be able to tell a difference but if you do a blind test most ppl can't tell","human_ref_B":"Try leaving out the sugar but caramelizing a shallot to sweeten up your sauce.    Also, there\u2019s a ton of controversy about SM tomatoes and how there a waste of money and so on. I buy them, but I buy the brand they use in my favorite restaurant, so I\u2019m buy for consistency, not necessarily because they\u2019re San marzano.","labels":0,"seconds_difference":5595.0,"score_ratio":1.3333333333}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7hkykt","c_root_id_B":"g7idjye","created_at_utc_A":1601703050,"created_at_utc_B":1601730472,"score_A":2,"score_B":4,"human_ref_A":"This is a great question! Is that the only difference with expensive and cheap canned tomatoes? Do I not have to buy the DOP?","human_ref_B":"Try leaving out the sugar but caramelizing a shallot to sweeten up your sauce.    Also, there\u2019s a ton of controversy about SM tomatoes and how there a waste of money and so on. I buy them, but I buy the brand they use in my favorite restaurant, so I\u2019m buy for consistency, not necessarily because they\u2019re San marzano.","labels":0,"seconds_difference":27422.0,"score_ratio":2.0}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7hx6mf","c_root_id_B":"g7idjye","created_at_utc_A":1601713931,"created_at_utc_B":1601730472,"score_A":2,"score_B":4,"human_ref_A":"It generally depends what you\u2019re doing with the ingredients.  If I\u2019m cooking an Italian dish with four or five ingredients then they\u2019re likely all going to be the most flavoursome I can get. I\u2019ll use extra virgin olive oil, fresh garlic, freshly squeezed lemon.  If I\u2019m making a chilli I\u2019ll use top notch chillis and stock, but the cheapest oil I have to hand. I\u2019ll usually add cyder vinegar, but if I don\u2019t have any in the cupboard the I\u2019ll just use whatever I do have.   But I wouldn\u2019t make a quick pickle if I don\u2019t have exactly the vinegar I want.  If I\u2019m making a curry I\u2019ll use a flavourless oil, and (often) lemon juice from a bottle, and a jar of pre-minced 50:50 garlic & ginger paste.  In a jus I\u2019ll use expensive alcohol and I\u2019ll select it based on how the flavour goes with the rest of the dish; In a Bolognese I\u2019ll use the cheapest wine I\u2019m happy to drink and I don\u2019t even care very much whether it\u2019s red or white.  In a salad dressing I\u2019ll use ridiculously expensive balsamic vinegar and a particular olive oil; In a tomato soup, I\u2019ll use cheap extra virgin olive oil but *really* cheap balsamic vinegar.  Chicken welfare aside, if I\u2019m frying or poaching eggs, or making a mayonnaise then the most important thing is that they\u2019re fresh. If boiling then I don\u2019t want them too fresh, and if scrambling or baking or making a custard then I don\u2019t really care. Sometimes the most important thing is a consistent size.  You specifically asked about SAN Marzano tomatoes: There is a very definite difference in quality between various tinned tomatoes, but the longer you cook them and the more other ingredients in your dish, then the less you will notice it. If I\u2019m making a tomato sauce that\u2019s going to simmer for 20 mins then I use the best I can. If I\u2019m making a bolognese that\u2019s going to simmer for hours then I don\u2019t worry about it so much.  Then the other thing is, that all the little things you do, whether they be ingredient selection, or technique, or equipment, add up to the end product. I can make a bolognese sauce two ways with the exact same ingredients - one way takes 25 mins and tastes fine, the other takes 4 hours and tastes incredible. And it\u2019s not just that I simmered it longer - it\u2019s lots of little things that each make a small difference but the sum of the parts is huge.  The same is true with ingredient selection: I could use that second method with low quality ingredients, and it\u2019ll taste better than the first method with high quality ingredients, but the second method with high quality ingredients will be so much better again - but each ingredient might have made a much smaller contribution.  If it was a salad though, the ingredients would usually be more important than the method.  As a general rule - the more simple the dish, the more important the ingredients.","human_ref_B":"Try leaving out the sugar but caramelizing a shallot to sweeten up your sauce.    Also, there\u2019s a ton of controversy about SM tomatoes and how there a waste of money and so on. I buy them, but I buy the brand they use in my favorite restaurant, so I\u2019m buy for consistency, not necessarily because they\u2019re San marzano.","labels":0,"seconds_difference":16541.0,"score_ratio":2.0}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7idjye","c_root_id_B":"g7ic6sq","created_at_utc_A":1601730472,"created_at_utc_B":1601725856,"score_A":4,"score_B":2,"human_ref_A":"Try leaving out the sugar but caramelizing a shallot to sweeten up your sauce.    Also, there\u2019s a ton of controversy about SM tomatoes and how there a waste of money and so on. I buy them, but I buy the brand they use in my favorite restaurant, so I\u2019m buy for consistency, not necessarily because they\u2019re San marzano.","human_ref_B":"If you like regular tomatoes with sugar go for it. No one can stop you dude.","labels":1,"seconds_difference":4616.0,"score_ratio":2.0}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7hoz98","c_root_id_B":"g7hkykt","created_at_utc_A":1601706571,"created_at_utc_B":1601703050,"score_A":3,"score_B":2,"human_ref_A":"In my experience, with san marzano tomatos, it's not just about the sweetness - it's also about them being less acidic. But just as with \"regular\" tomato's, the san marzano tomatos vary from brand to brand. I haven't tried enough brands of either type, to say personally. But I have noticed that san marzano turns out sweeter and brighter. To put it somewhat simply, imo, it could be thought of as if you were comparing citric acid to lemon juice? That may not be a good analogy. But it is what comes to mind.  But with that being said, adding sugar to the \"regular\" tomato's when making a sauce can help balance it out a lot. As others have said, buy what you like and especially can afford. Personally, I only use san marzano for special occasions. I'm perfectly fine with \"regular\" tomato's pretty much any other time.","human_ref_B":"This is a great question! Is that the only difference with expensive and cheap canned tomatoes? Do I not have to buy the DOP?","labels":1,"seconds_difference":3521.0,"score_ratio":1.5}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7ia0s4","c_root_id_B":"g7hkykt","created_at_utc_A":1601724551,"created_at_utc_B":1601703050,"score_A":3,"score_B":2,"human_ref_A":"I would recommend trying your favorite brands of each in a really simple sauce with salt, butter and a halved onion like [this]( https:\/\/cooking.nytimes.com\/recipes\/1015178-marcella-hazans-tomato-sauce)  Not only is it delicious, but I think that would really highlight the differences and give you an idea of which works best for the flavors you're looking for & if it's worth buying the more expensive tomatoes.","human_ref_B":"This is a great question! Is that the only difference with expensive and cheap canned tomatoes? Do I not have to buy the DOP?","labels":1,"seconds_difference":21501.0,"score_ratio":1.5}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7hx6mf","c_root_id_B":"g7ia0s4","created_at_utc_A":1601713931,"created_at_utc_B":1601724551,"score_A":2,"score_B":3,"human_ref_A":"It generally depends what you\u2019re doing with the ingredients.  If I\u2019m cooking an Italian dish with four or five ingredients then they\u2019re likely all going to be the most flavoursome I can get. I\u2019ll use extra virgin olive oil, fresh garlic, freshly squeezed lemon.  If I\u2019m making a chilli I\u2019ll use top notch chillis and stock, but the cheapest oil I have to hand. I\u2019ll usually add cyder vinegar, but if I don\u2019t have any in the cupboard the I\u2019ll just use whatever I do have.   But I wouldn\u2019t make a quick pickle if I don\u2019t have exactly the vinegar I want.  If I\u2019m making a curry I\u2019ll use a flavourless oil, and (often) lemon juice from a bottle, and a jar of pre-minced 50:50 garlic & ginger paste.  In a jus I\u2019ll use expensive alcohol and I\u2019ll select it based on how the flavour goes with the rest of the dish; In a Bolognese I\u2019ll use the cheapest wine I\u2019m happy to drink and I don\u2019t even care very much whether it\u2019s red or white.  In a salad dressing I\u2019ll use ridiculously expensive balsamic vinegar and a particular olive oil; In a tomato soup, I\u2019ll use cheap extra virgin olive oil but *really* cheap balsamic vinegar.  Chicken welfare aside, if I\u2019m frying or poaching eggs, or making a mayonnaise then the most important thing is that they\u2019re fresh. If boiling then I don\u2019t want them too fresh, and if scrambling or baking or making a custard then I don\u2019t really care. Sometimes the most important thing is a consistent size.  You specifically asked about SAN Marzano tomatoes: There is a very definite difference in quality between various tinned tomatoes, but the longer you cook them and the more other ingredients in your dish, then the less you will notice it. If I\u2019m making a tomato sauce that\u2019s going to simmer for 20 mins then I use the best I can. If I\u2019m making a bolognese that\u2019s going to simmer for hours then I don\u2019t worry about it so much.  Then the other thing is, that all the little things you do, whether they be ingredient selection, or technique, or equipment, add up to the end product. I can make a bolognese sauce two ways with the exact same ingredients - one way takes 25 mins and tastes fine, the other takes 4 hours and tastes incredible. And it\u2019s not just that I simmered it longer - it\u2019s lots of little things that each make a small difference but the sum of the parts is huge.  The same is true with ingredient selection: I could use that second method with low quality ingredients, and it\u2019ll taste better than the first method with high quality ingredients, but the second method with high quality ingredients will be so much better again - but each ingredient might have made a much smaller contribution.  If it was a salad though, the ingredients would usually be more important than the method.  As a general rule - the more simple the dish, the more important the ingredients.","human_ref_B":"I would recommend trying your favorite brands of each in a really simple sauce with salt, butter and a halved onion like [this]( https:\/\/cooking.nytimes.com\/recipes\/1015178-marcella-hazans-tomato-sauce)  Not only is it delicious, but I think that would really highlight the differences and give you an idea of which works best for the flavors you're looking for & if it's worth buying the more expensive tomatoes.","labels":0,"seconds_difference":10620.0,"score_ratio":1.5}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7ial1w","c_root_id_B":"g7hkykt","created_at_utc_A":1601724877,"created_at_utc_B":1601703050,"score_A":3,"score_B":2,"human_ref_A":"A lot of food stuff is like wine. You might be able to tell a difference but if you do a blind test most ppl can't tell","human_ref_B":"This is a great question! Is that the only difference with expensive and cheap canned tomatoes? Do I not have to buy the DOP?","labels":1,"seconds_difference":21827.0,"score_ratio":1.5}
{"post_id":"j4a83l","domain":"askculinary_test","upvote_ratio":0.75,"history":"Why buy San Marzano tomatoes when I can add sugar to a $0.99 can? There are a lot of fancy ingredients out there whose prices are hard to justify for the average home cook. Many of these ingredients simply lose their subtle benefits when they leave their branded container, get cooked and\/or mixed with other ingredients.  San Marzano are just one example. I've used them and they're good, but I honestly can't tell the difference between them and a cheap $0.99 can with a bit of extra sugar in pretty much all of the recipes I make.  Is it only that my palate is as poor as my wallet, or are fancier ingredients generally overrated in most situations?","c_root_id_A":"g7ial1w","c_root_id_B":"g7hx6mf","created_at_utc_A":1601724877,"created_at_utc_B":1601713931,"score_A":3,"score_B":2,"human_ref_A":"A lot of food stuff is like wine. You might be able to tell a difference but if you do a blind test most ppl can't tell","human_ref_B":"It generally depends what you\u2019re doing with the ingredients.  If I\u2019m cooking an Italian dish with four or five ingredients then they\u2019re likely all going to be the most flavoursome I can get. I\u2019ll use extra virgin olive oil, fresh garlic, freshly squeezed lemon.  If I\u2019m making a chilli I\u2019ll use top notch chillis and stock, but the cheapest oil I have to hand. I\u2019ll usually add cyder vinegar, but if I don\u2019t have any in the cupboard the I\u2019ll just use whatever I do have.   But I wouldn\u2019t make a quick pickle if I don\u2019t have exactly the vinegar I want.  If I\u2019m making a curry I\u2019ll use a flavourless oil, and (often) lemon juice from a bottle, and a jar of pre-minced 50:50 garlic & ginger paste.  In a jus I\u2019ll use expensive alcohol and I\u2019ll select it based on how the flavour goes with the rest of the dish; In a Bolognese I\u2019ll use the cheapest wine I\u2019m happy to drink and I don\u2019t even care very much whether it\u2019s red or white.  In a salad dressing I\u2019ll use ridiculously expensive balsamic vinegar and a particular olive oil; In a tomato soup, I\u2019ll use cheap extra virgin olive oil but *really* cheap balsamic vinegar.  Chicken welfare aside, if I\u2019m frying or poaching eggs, or making a mayonnaise then the most important thing is that they\u2019re fresh. If boiling then I don\u2019t want them too fresh, and if scrambling or baking or making a custard then I don\u2019t really care. Sometimes the most important thing is a consistent size.  You specifically asked about SAN Marzano tomatoes: There is a very definite difference in quality between various tinned tomatoes, but the longer you cook them and the more other ingredients in your dish, then the less you will notice it. If I\u2019m making a tomato sauce that\u2019s going to simmer for 20 mins then I use the best I can. If I\u2019m making a bolognese that\u2019s going to simmer for hours then I don\u2019t worry about it so much.  Then the other thing is, that all the little things you do, whether they be ingredient selection, or technique, or equipment, add up to the end product. I can make a bolognese sauce two ways with the exact same ingredients - one way takes 25 mins and tastes fine, the other takes 4 hours and tastes incredible. And it\u2019s not just that I simmered it longer - it\u2019s lots of little things that each make a small difference but the sum of the parts is huge.  The same is true with ingredient selection: I could use that second method with low quality ingredients, and it\u2019ll taste better than the first method with high quality ingredients, but the second method with high quality ingredients will be so much better again - but each ingredient might have made a much smaller contribution.  If it was a salad though, the ingredients would usually be more important than the method.  As a general rule - the more simple the dish, the more important the ingredients.","labels":1,"seconds_difference":10946.0,"score_ratio":1.5}
{"post_id":"khhvpc","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do induction burners interfere with digital thermometers? I just made the switch from an electric range to induction (which I love so far). Yesterday I was heating water on the cooktop and went to check the temperature with my instant read thermometer, but I kept getting an error message on the thermometer.  Is there something about the induction technology that could be interfering with my thermometer? If so, do I need to switch to a good analog thermometer if I want to check liquid\/oil temps right from the pot?  Just for some more info, I\u2019m using a thermopro TP-19 instant read that is only a couple months old. I\u2019ve never had any issues before and I have since gotten a good reading from a dish out of the oven. I\u2019ve only tested this once, so there\u2019s a chance it was a fluke.","c_root_id_A":"gglp081","c_root_id_B":"ggm5ud0","created_at_utc_A":1608570905,"created_at_utc_B":1608579218,"score_A":2,"score_B":6,"human_ref_A":"It certainly is an issue on my stove. I momentarily turn off the power on a hob when I want to do a temp measurement.","human_ref_B":"For anyone interested in the science side of this. I may be mistaken but I think most digital thermometers have thermocouples inside them. Electromagnetic fields can interfere with this, inducing voltages or even heating the cables which make it possible to actually measure anything. Both of these could mess up your measurements.      Furthermore, the thermometers may not be *that* accurate sto start with, probably not more accurate than within, let's say, 1-3 degrees. (Just a  guess)     Bimetallic coils also seem to be another technology used, I am not sure how they would be affected here, but I'm guessing that they are also susceptible to disturbances because of the metals inside them.  ​  https:\/\/www.omega.com\/en-us\/resources\/temperature-measurement-in-electromagnetic-environments     https:\/\/web.uri.edu\/foodsafety\/kitchen-thermometers\/","labels":0,"seconds_difference":8313.0,"score_ratio":3.0}
{"post_id":"khhvpc","domain":"askculinary_test","upvote_ratio":0.91,"history":"Do induction burners interfere with digital thermometers? I just made the switch from an electric range to induction (which I love so far). Yesterday I was heating water on the cooktop and went to check the temperature with my instant read thermometer, but I kept getting an error message on the thermometer.  Is there something about the induction technology that could be interfering with my thermometer? If so, do I need to switch to a good analog thermometer if I want to check liquid\/oil temps right from the pot?  Just for some more info, I\u2019m using a thermopro TP-19 instant read that is only a couple months old. I\u2019ve never had any issues before and I have since gotten a good reading from a dish out of the oven. I\u2019ve only tested this once, so there\u2019s a chance it was a fluke.","c_root_id_A":"ggm5ud0","c_root_id_B":"gglv7qs","created_at_utc_A":1608579218,"created_at_utc_B":1608573998,"score_A":6,"score_B":2,"human_ref_A":"For anyone interested in the science side of this. I may be mistaken but I think most digital thermometers have thermocouples inside them. Electromagnetic fields can interfere with this, inducing voltages or even heating the cables which make it possible to actually measure anything. Both of these could mess up your measurements.      Furthermore, the thermometers may not be *that* accurate sto start with, probably not more accurate than within, let's say, 1-3 degrees. (Just a  guess)     Bimetallic coils also seem to be another technology used, I am not sure how they would be affected here, but I'm guessing that they are also susceptible to disturbances because of the metals inside them.  ​  https:\/\/www.omega.com\/en-us\/resources\/temperature-measurement-in-electromagnetic-environments     https:\/\/web.uri.edu\/foodsafety\/kitchen-thermometers\/","human_ref_B":"Yeah mine causes my thermometer to glitch out too, but as long as I hold the thermometer straight up to maximize distance from the cooktop it seems to be alright. Try playing around with positioning since imo that\u2019s simpler than shutting the stove down for a second (but I guess that\u2019s not a huge deal either)","labels":1,"seconds_difference":5220.0,"score_ratio":3.0}
{"post_id":"gsajki","domain":"askculinary_test","upvote_ratio":0.84,"history":"I want to bake a specific German bread, but I don\u2019t know what it\u2019s called. I spent a couple chunks of my childhood in Germany, mostly Bavaria, and one of my favorite foods there was the bread they served in nearly every restaurant. It\u2019s similar in flavor to both rye and sourdough but not exactly like either, it\u2019s fantastic with butter but fine by itself, and the crust is crunchy-chewy. I\u2019ve googled for a recipe a few times and haven\u2019t landed on anything that seemed to fit both regionally and visually. Anybody here recognize this bread? Got a recipe that works? I\u2019ll settle for the actual name, even.","c_root_id_A":"fs43758","c_root_id_B":"fs4d7m8","created_at_utc_A":1590689234,"created_at_utc_B":1590693980,"score_A":16,"score_B":27,"human_ref_A":"There are sourdough ryes all over southern Germany and Austria, so that's almost certainly what it was. Wieso: https:\/\/www.strudelandschnitzel.com\/bauernbrot\/  The recipe has a sort of \"shortcut sourdough\" where you let a yeast starter sit and pick up some flavour, but the recipe will be more rustic if you actually go through the trouble of setting up a sourdough starter -- which is a major time investment, but if you make bread regularly it pays off in delicious.","human_ref_B":"There are hundreds of recognized folk breads in Germany, many of them featuring rye or sourdough or both. I'd recommend googling the town(s) you lived in, then looking at bakery websites until you see the bread you're looking for. This will give you a working name to start with!   Roggenbrot, Roggenmischbrot, Komisbrot... These are all possibilities based on your description.","labels":0,"seconds_difference":4746.0,"score_ratio":1.6875}
{"post_id":"gsajki","domain":"askculinary_test","upvote_ratio":0.84,"history":"I want to bake a specific German bread, but I don\u2019t know what it\u2019s called. I spent a couple chunks of my childhood in Germany, mostly Bavaria, and one of my favorite foods there was the bread they served in nearly every restaurant. It\u2019s similar in flavor to both rye and sourdough but not exactly like either, it\u2019s fantastic with butter but fine by itself, and the crust is crunchy-chewy. I\u2019ve googled for a recipe a few times and haven\u2019t landed on anything that seemed to fit both regionally and visually. Anybody here recognize this bread? Got a recipe that works? I\u2019ll settle for the actual name, even.","c_root_id_A":"fs4d7m8","c_root_id_B":"fs41z29","created_at_utc_A":1590693980,"created_at_utc_B":1590688652,"score_A":27,"score_B":4,"human_ref_A":"There are hundreds of recognized folk breads in Germany, many of them featuring rye or sourdough or both. I'd recommend googling the town(s) you lived in, then looking at bakery websites until you see the bread you're looking for. This will give you a working name to start with!   Roggenbrot, Roggenmischbrot, Komisbrot... These are all possibilities based on your description.","human_ref_B":"Was it a Roggenmischbrot? It's a bread made partly from rye and partly from wheat. I think in the past it was usually made with sourdough, though I reckon nowadays they use mostly normal yeast.  I have a recipe (with sourdough) in a cookbook. I can send you a picture, but it's in German.","labels":1,"seconds_difference":5328.0,"score_ratio":6.75}
{"post_id":"gsajki","domain":"askculinary_test","upvote_ratio":0.84,"history":"I want to bake a specific German bread, but I don\u2019t know what it\u2019s called. I spent a couple chunks of my childhood in Germany, mostly Bavaria, and one of my favorite foods there was the bread they served in nearly every restaurant. It\u2019s similar in flavor to both rye and sourdough but not exactly like either, it\u2019s fantastic with butter but fine by itself, and the crust is crunchy-chewy. I\u2019ve googled for a recipe a few times and haven\u2019t landed on anything that seemed to fit both regionally and visually. Anybody here recognize this bread? Got a recipe that works? I\u2019ll settle for the actual name, even.","c_root_id_A":"fs41z29","c_root_id_B":"fs43758","created_at_utc_A":1590688652,"created_at_utc_B":1590689234,"score_A":4,"score_B":16,"human_ref_A":"Was it a Roggenmischbrot? It's a bread made partly from rye and partly from wheat. I think in the past it was usually made with sourdough, though I reckon nowadays they use mostly normal yeast.  I have a recipe (with sourdough) in a cookbook. I can send you a picture, but it's in German.","human_ref_B":"There are sourdough ryes all over southern Germany and Austria, so that's almost certainly what it was. Wieso: https:\/\/www.strudelandschnitzel.com\/bauernbrot\/  The recipe has a sort of \"shortcut sourdough\" where you let a yeast starter sit and pick up some flavour, but the recipe will be more rustic if you actually go through the trouble of setting up a sourdough starter -- which is a major time investment, but if you make bread regularly it pays off in delicious.","labels":0,"seconds_difference":582.0,"score_ratio":4.0}
{"post_id":"pb9md0","domain":"askculinary_test","upvote_ratio":0.77,"history":"Is there a name for the tomato sauce base used in ratatouille From https:\/\/tasty.co\/recipe\/ratatouille:  > Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Saut\u00e9 the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil.   Is this a sauce that is commonly used in other recipes as well? Like a pasta or pizza maybe. Or is this something specifically for this dish","c_root_id_A":"haa5drz","c_root_id_B":"haa6xxy","created_at_utc_A":1629892463,"created_at_utc_B":1629893380,"score_A":4,"score_B":31,"human_ref_A":"A basic Tomato Sauce is one of the Mother sauces. Where it goes from there is anyone's guess and other than that, its name varies by who is using it for what.","human_ref_B":"Piperade. It's mostly tomato and bell pepper as noted in your post. You'll want a really find dice - then you don't need to blend.   If you're making the pretty confit byaldi version I recommend a thin layer of potato between the piperade and the eggplant\/zucchini\/squash\/tomato. It adds some structure. A light vinaigrette over all with a restrained hand before baking. Don't tell Thomas Keller about the potatoes. \\*grin\\* Sshhhh.","labels":0,"seconds_difference":917.0,"score_ratio":7.75}
{"post_id":"jm227n","domain":"askculinary_test","upvote_ratio":0.79,"history":"Why is my curry so bitter??? I've half made a curry and I'm not sure whether to bin it now because it tastes so bitter.   I started with mustard seeds and coriander seeds and cooked them off in some coconut oil. Then added 3 onions, a thumb of ginger, 6 cloves of garlic and two handfuls of Padron chillis all blitzed up in the blender. I cooked them all off for 5 minutes and then added 2 tsp of garam masala, 1 tsp of cumin and 1tsp of tumeric and cooked for another 5 mins. I then added some stock and had a taste and it tastes bad vv bad.   What have done that was so wrong??? Please help! Any advice welcome! I love cooking and normally just make it up as I go along and it tastes good but can't get my head around what happened this time that made it so bad?","c_root_id_A":"gasi1t6","c_root_id_B":"gashofv","created_at_utc_A":1604238019,"created_at_utc_B":1604237765,"score_A":25,"score_B":11,"human_ref_A":"Padron chilli's can be quite bitter, along with the mustard seeds that's 2 bitter ingredients","human_ref_B":"Burnt coconut oil? Coconut oil has a low smoke point and burnt oils taste very bitter. Ain't no fixing it, just toss it and use an oil with a higher smoke point. Read all about it https:\/\/www.masterclass.com\/articles\/cooking-oils-and-smoke-points-what-to-know-and-how-to-choose#why-is-oil-smoke-point-important.","labels":1,"seconds_difference":254.0,"score_ratio":2.2727272727}
{"post_id":"jm227n","domain":"askculinary_test","upvote_ratio":0.79,"history":"Why is my curry so bitter??? I've half made a curry and I'm not sure whether to bin it now because it tastes so bitter.   I started with mustard seeds and coriander seeds and cooked them off in some coconut oil. Then added 3 onions, a thumb of ginger, 6 cloves of garlic and two handfuls of Padron chillis all blitzed up in the blender. I cooked them all off for 5 minutes and then added 2 tsp of garam masala, 1 tsp of cumin and 1tsp of tumeric and cooked for another 5 mins. I then added some stock and had a taste and it tastes bad vv bad.   What have done that was so wrong??? Please help! Any advice welcome! I love cooking and normally just make it up as I go along and it tastes good but can't get my head around what happened this time that made it so bad?","c_root_id_A":"gaskfo6","c_root_id_B":"gashofv","created_at_utc_A":1604239596,"created_at_utc_B":1604237765,"score_A":24,"score_B":11,"human_ref_A":"Did you burn the spices when you fried them out?  Another thing I can see in your recipe is that you havent introduced anything sweet, I always introduce some mango chutney in my curries \/ daals etc towards the end of the cooking process.","human_ref_B":"Burnt coconut oil? Coconut oil has a low smoke point and burnt oils taste very bitter. Ain't no fixing it, just toss it and use an oil with a higher smoke point. Read all about it https:\/\/www.masterclass.com\/articles\/cooking-oils-and-smoke-points-what-to-know-and-how-to-choose#why-is-oil-smoke-point-important.","labels":1,"seconds_difference":1831.0,"score_ratio":2.1818181818}
{"post_id":"jm227n","domain":"askculinary_test","upvote_ratio":0.79,"history":"Why is my curry so bitter??? I've half made a curry and I'm not sure whether to bin it now because it tastes so bitter.   I started with mustard seeds and coriander seeds and cooked them off in some coconut oil. Then added 3 onions, a thumb of ginger, 6 cloves of garlic and two handfuls of Padron chillis all blitzed up in the blender. I cooked them all off for 5 minutes and then added 2 tsp of garam masala, 1 tsp of cumin and 1tsp of tumeric and cooked for another 5 mins. I then added some stock and had a taste and it tastes bad vv bad.   What have done that was so wrong??? Please help! Any advice welcome! I love cooking and normally just make it up as I go along and it tastes good but can't get my head around what happened this time that made it so bad?","c_root_id_A":"gask04t","c_root_id_B":"gaskfo6","created_at_utc_A":1604239313,"created_at_utc_B":1604239596,"score_A":7,"score_B":24,"human_ref_A":"Can't really explain the bitter flavour, but you don't really need to use a blender on the spices.","human_ref_B":"Did you burn the spices when you fried them out?  Another thing I can see in your recipe is that you havent introduced anything sweet, I always introduce some mango chutney in my curries \/ daals etc towards the end of the cooking process.","labels":0,"seconds_difference":283.0,"score_ratio":3.4285714286}
{"post_id":"jm227n","domain":"askculinary_test","upvote_ratio":0.79,"history":"Why is my curry so bitter??? I've half made a curry and I'm not sure whether to bin it now because it tastes so bitter.   I started with mustard seeds and coriander seeds and cooked them off in some coconut oil. Then added 3 onions, a thumb of ginger, 6 cloves of garlic and two handfuls of Padron chillis all blitzed up in the blender. I cooked them all off for 5 minutes and then added 2 tsp of garam masala, 1 tsp of cumin and 1tsp of tumeric and cooked for another 5 mins. I then added some stock and had a taste and it tastes bad vv bad.   What have done that was so wrong??? Please help! Any advice welcome! I love cooking and normally just make it up as I go along and it tastes good but can't get my head around what happened this time that made it so bad?","c_root_id_A":"gasv63n","c_root_id_B":"gask04t","created_at_utc_A":1604246108,"created_at_utc_B":1604239313,"score_A":8,"score_B":7,"human_ref_A":"Did you burn any of the spices or aromatics?","human_ref_B":"Can't really explain the bitter flavour, but you don't really need to use a blender on the spices.","labels":1,"seconds_difference":6795.0,"score_ratio":1.1428571429}
{"post_id":"jm227n","domain":"askculinary_test","upvote_ratio":0.79,"history":"Why is my curry so bitter??? I've half made a curry and I'm not sure whether to bin it now because it tastes so bitter.   I started with mustard seeds and coriander seeds and cooked them off in some coconut oil. Then added 3 onions, a thumb of ginger, 6 cloves of garlic and two handfuls of Padron chillis all blitzed up in the blender. I cooked them all off for 5 minutes and then added 2 tsp of garam masala, 1 tsp of cumin and 1tsp of tumeric and cooked for another 5 mins. I then added some stock and had a taste and it tastes bad vv bad.   What have done that was so wrong??? Please help! Any advice welcome! I love cooking and normally just make it up as I go along and it tastes good but can't get my head around what happened this time that made it so bad?","c_root_id_A":"gasub5n","c_root_id_B":"gasv63n","created_at_utc_A":1604245627,"created_at_utc_B":1604246108,"score_A":3,"score_B":8,"human_ref_A":"Some batches of mustard seeds can be extremely bitter once ground and can ruin the entire dish. I've heard that how they are tempered can affect this but also the quality and freshness of the seeds.","human_ref_B":"Did you burn any of the spices or aromatics?","labels":0,"seconds_difference":481.0,"score_ratio":2.6666666667}
{"post_id":"jm227n","domain":"askculinary_test","upvote_ratio":0.79,"history":"Why is my curry so bitter??? I've half made a curry and I'm not sure whether to bin it now because it tastes so bitter.   I started with mustard seeds and coriander seeds and cooked them off in some coconut oil. Then added 3 onions, a thumb of ginger, 6 cloves of garlic and two handfuls of Padron chillis all blitzed up in the blender. I cooked them all off for 5 minutes and then added 2 tsp of garam masala, 1 tsp of cumin and 1tsp of tumeric and cooked for another 5 mins. I then added some stock and had a taste and it tastes bad vv bad.   What have done that was so wrong??? Please help! Any advice welcome! I love cooking and normally just make it up as I go along and it tastes good but can't get my head around what happened this time that made it so bad?","c_root_id_A":"gasv59t","c_root_id_B":"gasv63n","created_at_utc_A":1604246095,"created_at_utc_B":1604246108,"score_A":2,"score_B":8,"human_ref_A":"Did you leave the skin on the ginger? Add some vinegar. It will counteract the bitterness! Or lime juice. Anything sufficiently acidic really. Lime juice is more curry style.","human_ref_B":"Did you burn any of the spices or aromatics?","labels":0,"seconds_difference":13.0,"score_ratio":4.0}
{"post_id":"jm227n","domain":"askculinary_test","upvote_ratio":0.79,"history":"Why is my curry so bitter??? I've half made a curry and I'm not sure whether to bin it now because it tastes so bitter.   I started with mustard seeds and coriander seeds and cooked them off in some coconut oil. Then added 3 onions, a thumb of ginger, 6 cloves of garlic and two handfuls of Padron chillis all blitzed up in the blender. I cooked them all off for 5 minutes and then added 2 tsp of garam masala, 1 tsp of cumin and 1tsp of tumeric and cooked for another 5 mins. I then added some stock and had a taste and it tastes bad vv bad.   What have done that was so wrong??? Please help! Any advice welcome! I love cooking and normally just make it up as I go along and it tastes good but can't get my head around what happened this time that made it so bad?","c_root_id_A":"gasycgc","c_root_id_B":"gasub5n","created_at_utc_A":1604247853,"created_at_utc_B":1604245627,"score_A":6,"score_B":3,"human_ref_A":"You most likely didnt cook the rawness out of the onion ginger and garlic, I suggest cooking\/frying them for longer next time","human_ref_B":"Some batches of mustard seeds can be extremely bitter once ground and can ruin the entire dish. I've heard that how they are tempered can affect this but also the quality and freshness of the seeds.","labels":1,"seconds_difference":2226.0,"score_ratio":2.0}
{"post_id":"jm227n","domain":"askculinary_test","upvote_ratio":0.79,"history":"Why is my curry so bitter??? I've half made a curry and I'm not sure whether to bin it now because it tastes so bitter.   I started with mustard seeds and coriander seeds and cooked them off in some coconut oil. Then added 3 onions, a thumb of ginger, 6 cloves of garlic and two handfuls of Padron chillis all blitzed up in the blender. I cooked them all off for 5 minutes and then added 2 tsp of garam masala, 1 tsp of cumin and 1tsp of tumeric and cooked for another 5 mins. I then added some stock and had a taste and it tastes bad vv bad.   What have done that was so wrong??? Please help! Any advice welcome! I love cooking and normally just make it up as I go along and it tastes good but can't get my head around what happened this time that made it so bad?","c_root_id_A":"gasycgc","c_root_id_B":"gasv59t","created_at_utc_A":1604247853,"created_at_utc_B":1604246095,"score_A":6,"score_B":2,"human_ref_A":"You most likely didnt cook the rawness out of the onion ginger and garlic, I suggest cooking\/frying them for longer next time","human_ref_B":"Did you leave the skin on the ginger? Add some vinegar. It will counteract the bitterness! Or lime juice. Anything sufficiently acidic really. Lime juice is more curry style.","labels":1,"seconds_difference":1758.0,"score_ratio":3.0}
{"post_id":"jm227n","domain":"askculinary_test","upvote_ratio":0.79,"history":"Why is my curry so bitter??? I've half made a curry and I'm not sure whether to bin it now because it tastes so bitter.   I started with mustard seeds and coriander seeds and cooked them off in some coconut oil. Then added 3 onions, a thumb of ginger, 6 cloves of garlic and two handfuls of Padron chillis all blitzed up in the blender. I cooked them all off for 5 minutes and then added 2 tsp of garam masala, 1 tsp of cumin and 1tsp of tumeric and cooked for another 5 mins. I then added some stock and had a taste and it tastes bad vv bad.   What have done that was so wrong??? Please help! Any advice welcome! I love cooking and normally just make it up as I go along and it tastes good but can't get my head around what happened this time that made it so bad?","c_root_id_A":"gasv59t","c_root_id_B":"gat4q6d","created_at_utc_A":1604246095,"created_at_utc_B":1604251280,"score_A":2,"score_B":3,"human_ref_A":"Did you leave the skin on the ginger? Add some vinegar. It will counteract the bitterness! Or lime juice. Anything sufficiently acidic really. Lime juice is more curry style.","human_ref_B":"Too much onion (?), need to cook the onions completely to get rid of the rawness, may be the reasons. You could add cooked dal and\/or coconut milk to reduce the concentration of the onions.   I make a curry (family recipe)  by blending 1 small onion and 1\/2 cup grated coconut, cooking it in a little oil (with mustard seeds) till all the rawness of the onion is gone, add 2-3 green chillies, cooked dal, turmeric, a little tamarind concentrate (1\/4tsp), and a little sugar\/ jaggery, salt, and garam masala. Add water to your liking of consistency. Let it come to a boil, before you switch off the heat. Add cilantro in the end. Tastes yum with rice or quinoa or even with roti.","labels":0,"seconds_difference":5185.0,"score_ratio":1.5}
{"post_id":"jm227n","domain":"askculinary_test","upvote_ratio":0.79,"history":"Why is my curry so bitter??? I've half made a curry and I'm not sure whether to bin it now because it tastes so bitter.   I started with mustard seeds and coriander seeds and cooked them off in some coconut oil. Then added 3 onions, a thumb of ginger, 6 cloves of garlic and two handfuls of Padron chillis all blitzed up in the blender. I cooked them all off for 5 minutes and then added 2 tsp of garam masala, 1 tsp of cumin and 1tsp of tumeric and cooked for another 5 mins. I then added some stock and had a taste and it tastes bad vv bad.   What have done that was so wrong??? Please help! Any advice welcome! I love cooking and normally just make it up as I go along and it tastes good but can't get my head around what happened this time that made it so bad?","c_root_id_A":"gat4q6d","c_root_id_B":"gat20sy","created_at_utc_A":1604251280,"created_at_utc_B":1604249851,"score_A":3,"score_B":2,"human_ref_A":"Too much onion (?), need to cook the onions completely to get rid of the rawness, may be the reasons. You could add cooked dal and\/or coconut milk to reduce the concentration of the onions.   I make a curry (family recipe)  by blending 1 small onion and 1\/2 cup grated coconut, cooking it in a little oil (with mustard seeds) till all the rawness of the onion is gone, add 2-3 green chillies, cooked dal, turmeric, a little tamarind concentrate (1\/4tsp), and a little sugar\/ jaggery, salt, and garam masala. Add water to your liking of consistency. Let it come to a boil, before you switch off the heat. Add cilantro in the end. Tastes yum with rice or quinoa or even with roti.","human_ref_B":"Might be able to save it with a bit of honey?","labels":1,"seconds_difference":1429.0,"score_ratio":1.5}
{"post_id":"t6i4ds","domain":"askculinary_test","upvote_ratio":0.94,"history":"Why are my truffles always bad? So I\u2019m no stranger to truffles (I guess maybe I am since I\u2019m posting this), but every time I buy the \u2018right\u2019 truffle, it never is anywhere close to as aromatic as some restaurants are able to achieve.   Let\u2019s talk about black truffle for example, I buy melanosporum, the \u2018correct\u2019 one. I try and incorporate fat into whatever I use it with, try to use it fast, but it still falls short.   Is there something I\u2019m missing?","c_root_id_A":"hzbhqnw","c_root_id_B":"hzb9vow","created_at_utc_A":1646403675,"created_at_utc_B":1646399876,"score_A":93,"score_B":84,"human_ref_A":"99% of home consumers are never going to be able to secure truffles of even similar quality as we get in professional kitchens. Every hour they spend between being in the earth and being in someone's belly is massively diminishing returns.   So then they are in season, purveyors send their sales people out with truffles in hand thru the back doors of restaurant kitchens like drug dealers- but with much higher prices.  At one place in NYC with a name you would instantly recognise, we would spend upwards of $20K a week on truffles during season between two sales people- both of them dressed like modern day Mata Hari's, in tight Chanel suits and $1200 Louboutin's. The only time I've seen a chef more interested in a fungus instead of a hot piece of tail.  Only products that don't conform to the standards required to qualify for this sort of sale are pushed downstream for consumer use from 'fresh' truffles [which are hardly fresh by restaurant standards] to oils.","human_ref_B":"My experience is that even when bought fresh many shops have horrible turnover which leads to the truffles being pretty bad already when you receive them. Likewise, there is a huge quality difference across truffle suppliers. I have finally found a supplier with good truffles and never buy anywhere else unless I know for a fact that the store has just received their truffles.","labels":1,"seconds_difference":3799.0,"score_ratio":1.1071428571}
{"post_id":"tkj97j","domain":"askculinary_test","upvote_ratio":0.83,"history":"In a Pickle over this Why does every restaurant pickle taste better than the supermarket pickles I can actually buy?","c_root_id_A":"i1qwhhx","c_root_id_B":"i1r6lku","created_at_utc_A":1648002826,"created_at_utc_B":1648008110,"score_A":28,"score_B":30,"human_ref_A":"Because you like fermented half-sours and you can\u2019t find those in a supermarket?","human_ref_B":"You can buy fermented pickles in the grocery store. There are a couple of brands: Bubbies comes to mind. Any fermented pickle will kick dirt on anything else.  Claussen is not fermented but is probably the best of the rest.  Making pickles is stupid easy.   Cover cukes (or most other veggies) with a 2% salt to water solution.   Add flavoring agents. (garlic, dill, bay, peppercorns).  Add something with tannin to help keep the pickles crisp: (grape leaves, horseradish leaves, lots of other stuff.)   Store-bought jarred grape leaves in the Greek section of the store work fine.  Keep the air out to discourage mold. (Air locks work best, but a plate for a weight and plastic wrap can work.  When it has bubbled for a couple of days at room temp, taste.  If you like it put the whole thing in the fridge where it will continue to develop flavor more slowly. If it needs to be more sour, leave it at room temp longer.  If you want the best cucumber pickles use the small kirby's from your farmer's market.","labels":0,"seconds_difference":5284.0,"score_ratio":1.0714285714}
{"post_id":"tkj97j","domain":"askculinary_test","upvote_ratio":0.83,"history":"In a Pickle over this Why does every restaurant pickle taste better than the supermarket pickles I can actually buy?","c_root_id_A":"i1r6lku","c_root_id_B":"i1r13nu","created_at_utc_A":1648008110,"created_at_utc_B":1648005132,"score_A":30,"score_B":9,"human_ref_A":"You can buy fermented pickles in the grocery store. There are a couple of brands: Bubbies comes to mind. Any fermented pickle will kick dirt on anything else.  Claussen is not fermented but is probably the best of the rest.  Making pickles is stupid easy.   Cover cukes (or most other veggies) with a 2% salt to water solution.   Add flavoring agents. (garlic, dill, bay, peppercorns).  Add something with tannin to help keep the pickles crisp: (grape leaves, horseradish leaves, lots of other stuff.)   Store-bought jarred grape leaves in the Greek section of the store work fine.  Keep the air out to discourage mold. (Air locks work best, but a plate for a weight and plastic wrap can work.  When it has bubbled for a couple of days at room temp, taste.  If you like it put the whole thing in the fridge where it will continue to develop flavor more slowly. If it needs to be more sour, leave it at room temp longer.  If you want the best cucumber pickles use the small kirby's from your farmer's market.","human_ref_B":"go to the fridge section of the supermarket and get one of the pickles that have to be refrigerated. Those aren't heat-treated, and they're fermented more","labels":1,"seconds_difference":2978.0,"score_ratio":3.3333333333}
{"post_id":"tkj97j","domain":"askculinary_test","upvote_ratio":0.83,"history":"In a Pickle over this Why does every restaurant pickle taste better than the supermarket pickles I can actually buy?","c_root_id_A":"i1r061j","c_root_id_B":"i1r6lku","created_at_utc_A":1648004648,"created_at_utc_B":1648008110,"score_A":5,"score_B":30,"human_ref_A":"Alum adds a certain bitterness to pickles. Maybe that's it?  Ones I've found with that same flavor is Freestone, Best Maid and usually grocery store brand \"hamburger chips\/slices\". It's a quest I've been in for a few years.","human_ref_B":"You can buy fermented pickles in the grocery store. There are a couple of brands: Bubbies comes to mind. Any fermented pickle will kick dirt on anything else.  Claussen is not fermented but is probably the best of the rest.  Making pickles is stupid easy.   Cover cukes (or most other veggies) with a 2% salt to water solution.   Add flavoring agents. (garlic, dill, bay, peppercorns).  Add something with tannin to help keep the pickles crisp: (grape leaves, horseradish leaves, lots of other stuff.)   Store-bought jarred grape leaves in the Greek section of the store work fine.  Keep the air out to discourage mold. (Air locks work best, but a plate for a weight and plastic wrap can work.  When it has bubbled for a couple of days at room temp, taste.  If you like it put the whole thing in the fridge where it will continue to develop flavor more slowly. If it needs to be more sour, leave it at room temp longer.  If you want the best cucumber pickles use the small kirby's from your farmer's market.","labels":0,"seconds_difference":3462.0,"score_ratio":6.0}
{"post_id":"tkj97j","domain":"askculinary_test","upvote_ratio":0.83,"history":"In a Pickle over this Why does every restaurant pickle taste better than the supermarket pickles I can actually buy?","c_root_id_A":"i1r6lku","c_root_id_B":"i1r1g9h","created_at_utc_A":1648008110,"created_at_utc_B":1648005313,"score_A":30,"score_B":5,"human_ref_A":"You can buy fermented pickles in the grocery store. There are a couple of brands: Bubbies comes to mind. Any fermented pickle will kick dirt on anything else.  Claussen is not fermented but is probably the best of the rest.  Making pickles is stupid easy.   Cover cukes (or most other veggies) with a 2% salt to water solution.   Add flavoring agents. (garlic, dill, bay, peppercorns).  Add something with tannin to help keep the pickles crisp: (grape leaves, horseradish leaves, lots of other stuff.)   Store-bought jarred grape leaves in the Greek section of the store work fine.  Keep the air out to discourage mold. (Air locks work best, but a plate for a weight and plastic wrap can work.  When it has bubbled for a couple of days at room temp, taste.  If you like it put the whole thing in the fridge where it will continue to develop flavor more slowly. If it needs to be more sour, leave it at room temp longer.  If you want the best cucumber pickles use the small kirby's from your farmer's market.","human_ref_B":"Learn about lactofermentation","labels":1,"seconds_difference":2797.0,"score_ratio":6.0}
{"post_id":"tkj97j","domain":"askculinary_test","upvote_ratio":0.83,"history":"In a Pickle over this Why does every restaurant pickle taste better than the supermarket pickles I can actually buy?","c_root_id_A":"i1r6lku","c_root_id_B":"i1qu5kf","created_at_utc_A":1648008110,"created_at_utc_B":1648001716,"score_A":30,"score_B":3,"human_ref_A":"You can buy fermented pickles in the grocery store. There are a couple of brands: Bubbies comes to mind. Any fermented pickle will kick dirt on anything else.  Claussen is not fermented but is probably the best of the rest.  Making pickles is stupid easy.   Cover cukes (or most other veggies) with a 2% salt to water solution.   Add flavoring agents. (garlic, dill, bay, peppercorns).  Add something with tannin to help keep the pickles crisp: (grape leaves, horseradish leaves, lots of other stuff.)   Store-bought jarred grape leaves in the Greek section of the store work fine.  Keep the air out to discourage mold. (Air locks work best, but a plate for a weight and plastic wrap can work.  When it has bubbled for a couple of days at room temp, taste.  If you like it put the whole thing in the fridge where it will continue to develop flavor more slowly. If it needs to be more sour, leave it at room temp longer.  If you want the best cucumber pickles use the small kirby's from your farmer's market.","human_ref_B":"Maybe it has to do with the food you're eating it with. The pickles I buy for home are indistinguishable from anything I've had outside of home","labels":1,"seconds_difference":6394.0,"score_ratio":10.0}
{"post_id":"tkj97j","domain":"askculinary_test","upvote_ratio":0.83,"history":"In a Pickle over this Why does every restaurant pickle taste better than the supermarket pickles I can actually buy?","c_root_id_A":"i1qwhhx","c_root_id_B":"i1qu5kf","created_at_utc_A":1648002826,"created_at_utc_B":1648001716,"score_A":28,"score_B":3,"human_ref_A":"Because you like fermented half-sours and you can\u2019t find those in a supermarket?","human_ref_B":"Maybe it has to do with the food you're eating it with. The pickles I buy for home are indistinguishable from anything I've had outside of home","labels":1,"seconds_difference":1110.0,"score_ratio":9.3333333333}
{"post_id":"tkj97j","domain":"askculinary_test","upvote_ratio":0.83,"history":"In a Pickle over this Why does every restaurant pickle taste better than the supermarket pickles I can actually buy?","c_root_id_A":"i1r13nu","c_root_id_B":"i1r061j","created_at_utc_A":1648005132,"created_at_utc_B":1648004648,"score_A":9,"score_B":5,"human_ref_A":"go to the fridge section of the supermarket and get one of the pickles that have to be refrigerated. Those aren't heat-treated, and they're fermented more","human_ref_B":"Alum adds a certain bitterness to pickles. Maybe that's it?  Ones I've found with that same flavor is Freestone, Best Maid and usually grocery store brand \"hamburger chips\/slices\". It's a quest I've been in for a few years.","labels":1,"seconds_difference":484.0,"score_ratio":1.8}
{"post_id":"tkj97j","domain":"askculinary_test","upvote_ratio":0.83,"history":"In a Pickle over this Why does every restaurant pickle taste better than the supermarket pickles I can actually buy?","c_root_id_A":"i1qu5kf","c_root_id_B":"i1r13nu","created_at_utc_A":1648001716,"created_at_utc_B":1648005132,"score_A":3,"score_B":9,"human_ref_A":"Maybe it has to do with the food you're eating it with. The pickles I buy for home are indistinguishable from anything I've had outside of home","human_ref_B":"go to the fridge section of the supermarket and get one of the pickles that have to be refrigerated. Those aren't heat-treated, and they're fermented more","labels":0,"seconds_difference":3416.0,"score_ratio":3.0}
{"post_id":"tkj97j","domain":"askculinary_test","upvote_ratio":0.83,"history":"In a Pickle over this Why does every restaurant pickle taste better than the supermarket pickles I can actually buy?","c_root_id_A":"i1qu5kf","c_root_id_B":"i1r061j","created_at_utc_A":1648001716,"created_at_utc_B":1648004648,"score_A":3,"score_B":5,"human_ref_A":"Maybe it has to do with the food you're eating it with. The pickles I buy for home are indistinguishable from anything I've had outside of home","human_ref_B":"Alum adds a certain bitterness to pickles. Maybe that's it?  Ones I've found with that same flavor is Freestone, Best Maid and usually grocery store brand \"hamburger chips\/slices\". It's a quest I've been in for a few years.","labels":0,"seconds_difference":2932.0,"score_ratio":1.6666666667}
{"post_id":"tkj97j","domain":"askculinary_test","upvote_ratio":0.83,"history":"In a Pickle over this Why does every restaurant pickle taste better than the supermarket pickles I can actually buy?","c_root_id_A":"i1r1g9h","c_root_id_B":"i1qu5kf","created_at_utc_A":1648005313,"created_at_utc_B":1648001716,"score_A":5,"score_B":3,"human_ref_A":"Learn about lactofermentation","human_ref_B":"Maybe it has to do with the food you're eating it with. The pickles I buy for home are indistinguishable from anything I've had outside of home","labels":1,"seconds_difference":3597.0,"score_ratio":1.6666666667}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewun0mo","c_root_id_B":"ewun3iw","created_at_utc_A":1565786468,"created_at_utc_B":1565786534,"score_A":95,"score_B":187,"human_ref_A":"I've had a stone for over 10 years and just switched to a heavy steel sheet.  It's much better and doesn't absorb spills.","human_ref_B":"Pizza steel: best heat retention, but heavy, expensive and carbon steel can be a little tedious to upkeep.   Pizza stone: hard to clean. can explode (EDIT: or crack, shatter, whatever people. Point is it's more fragile than metal), but can usually be found cheap. Not very versatile.    Cast Iron Pizza Pan: medium cost, durable. Good entry level option. Can also be used for other things. I saw a guy make nachos on one recently.  You'd usually use a normal cast iron pan for deep dish at home. Also, nobody needs pizza gatekeeping.","labels":0,"seconds_difference":66.0,"score_ratio":1.9684210526}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewuro8s","c_root_id_B":"ewuqzcv","created_at_utc_A":1565790004,"created_at_utc_B":1565789511,"score_A":35,"score_B":21,"human_ref_A":"At this point, I feel like serious eats should hire me considering how often I link to their stuff. Regardless, serious eats has done a comparison of all the things you've mentioned and they strongly recommend a baking steel. I don't have a baking steel myself because I'm gluten free and haven't even figured out consistent gluten free pizza yet, but I'll admit that the stone I keep in my oven works well enough. I don't think the pizza pans really bring much to the table beyond convenient serving.","human_ref_B":"An upside down cookie sheet is like a Kia soul.  It works.  It ain't flashy and your friends might laugh at you for having one behind your back, but it gets the job done.  A pizza stone is like a BMW.  It looks cool.  People will think you're fancy for having one.  It does the same job as the Kia, but quicker and with better performance.  However, it's a BMW and they come with some issues.  They tends to be a pain to maintain.  They absorb liquids (I'd argue for pizza it's a plus - crispier crust, for BMW and it's $15\/quart oil, this is a negative). They break (I've had mine [the stone, the BMW broke down much more often] for 10+ years and not have had issues so your mileage may vary).  Finally, they're one trick ponies - there's not much more to do with a pizza stone, then bake pizza and bread.    A pizza pan is like a restored old school muscle car.  It's big, it's heavy, it heats up quickly.  Like the BMW it's a one trick pony and like the BMW it makes your friends jealous.  It's going to work better then Kia, and depending on who you talk to (Serious Eats being one of these people) is does a better job then the stone.  That all comes at a premium cost though.  They're the most expensive of the bunch, but they heat up very evenly and keep that heat for a while.    The cast iron pizza pan is like a Civic Type R.  It's cool looking, it's fast, it's flashy, and it works, but why bother when there are better options out there for the same price (see the BWM above).  This one really boils down to what you like better a Civic or a BMW.  They both function the same, they both have the same drawbacks (uneven heat retention).  They both cost around the same.","labels":1,"seconds_difference":493.0,"score_ratio":1.6666666667}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewuro8s","c_root_id_B":"ewupskx","created_at_utc_A":1565790004,"created_at_utc_B":1565788649,"score_A":35,"score_B":13,"human_ref_A":"At this point, I feel like serious eats should hire me considering how often I link to their stuff. Regardless, serious eats has done a comparison of all the things you've mentioned and they strongly recommend a baking steel. I don't have a baking steel myself because I'm gluten free and haven't even figured out consistent gluten free pizza yet, but I'll admit that the stone I keep in my oven works well enough. I don't think the pizza pans really bring much to the table beyond convenient serving.","human_ref_B":"I'd go with a stone. I've owned mine for nearly 10 years (purchased for around $30 on Amazon). There really is no maintenance... once you've used it for a while it turns black, becoming practically non-stick. A quick rinse in the sink after it cools down is all that's required.","labels":1,"seconds_difference":1355.0,"score_ratio":2.6923076923}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewuqssq","c_root_id_B":"ewuro8s","created_at_utc_A":1565789378,"created_at_utc_B":1565790004,"score_A":6,"score_B":35,"human_ref_A":"So... way back when, I backed a product on Kickstarter that I think eventually evolved into the Baking Steel.  What I received at the time was a chunk of steel of an extremely unwieldy size and that honestly was really hard to keep from rusting. As I understand it, they have ironed out a lot of those kinks and it's a lot more feasible of a product now. All of that being said, if what you're wanting is to simulate that big pizza oven experience, then the steel is a great way to go, but you should realize that you're going to need to make the crust in a particular way and it's still going to be a pretty involved process. Personally, aside from the fact that mine was so large I pretty much had to use it on the grill, it also held SO much heat that I was actually a bit intimidated by it. Bump that thing wrong and you're getting a nasty burn. 2019 Baking Steel products very easily might be a whole different ballgame, so I won't say too much more in that regard.  Pizza stones, traditionally, are problematic because the oils from the pizza inevitably get into the stone and, while this probably isn't *really* a hygiene problem, it definitely gets unsightly as all get out. Also, because they're porous, cleaning them with soap can be a real challenge, because the soap gets into the stone and you'll be rinsing the thing forever trying to get that out.  Let me recommend an alternative middle ground - the glazed pizza stone. I own this one. (Not an affiliate link) You get all of the thermal conduction properties of a baking stone, but because it's glazed, the oils don't get trapped in the stone, and it's incredibly easy to clean.","human_ref_B":"At this point, I feel like serious eats should hire me considering how often I link to their stuff. Regardless, serious eats has done a comparison of all the things you've mentioned and they strongly recommend a baking steel. I don't have a baking steel myself because I'm gluten free and haven't even figured out consistent gluten free pizza yet, but I'll admit that the stone I keep in my oven works well enough. I don't think the pizza pans really bring much to the table beyond convenient serving.","labels":0,"seconds_difference":626.0,"score_ratio":5.8333333333}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewuro8s","c_root_id_B":"ewupvm7","created_at_utc_A":1565790004,"created_at_utc_B":1565788711,"score_A":35,"score_B":2,"human_ref_A":"At this point, I feel like serious eats should hire me considering how often I link to their stuff. Regardless, serious eats has done a comparison of all the things you've mentioned and they strongly recommend a baking steel. I don't have a baking steel myself because I'm gluten free and haven't even figured out consistent gluten free pizza yet, but I'll admit that the stone I keep in my oven works well enough. I don't think the pizza pans really bring much to the table beyond convenient serving.","human_ref_B":"So if you really want to get serious, the material you\u2019re using, the characteristics of your oven\/broiler, the flour\/dough you use, and your method all need to be collectively considered. Also keep in mind aluminum slabs are also an option that might be best for some set ups.   Would really recommend you spend a little time over at r\/pizza and flip through some of the sidebar\/community material. There are some good recipes, good content on what surface might be best for your oven, and how to make doughs that will perform best for your particular limitations.","labels":1,"seconds_difference":1293.0,"score_ratio":17.5}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewupskx","c_root_id_B":"ewuqzcv","created_at_utc_A":1565788649,"created_at_utc_B":1565789511,"score_A":13,"score_B":21,"human_ref_A":"I'd go with a stone. I've owned mine for nearly 10 years (purchased for around $30 on Amazon). There really is no maintenance... once you've used it for a while it turns black, becoming practically non-stick. A quick rinse in the sink after it cools down is all that's required.","human_ref_B":"An upside down cookie sheet is like a Kia soul.  It works.  It ain't flashy and your friends might laugh at you for having one behind your back, but it gets the job done.  A pizza stone is like a BMW.  It looks cool.  People will think you're fancy for having one.  It does the same job as the Kia, but quicker and with better performance.  However, it's a BMW and they come with some issues.  They tends to be a pain to maintain.  They absorb liquids (I'd argue for pizza it's a plus - crispier crust, for BMW and it's $15\/quart oil, this is a negative). They break (I've had mine [the stone, the BMW broke down much more often] for 10+ years and not have had issues so your mileage may vary).  Finally, they're one trick ponies - there's not much more to do with a pizza stone, then bake pizza and bread.    A pizza pan is like a restored old school muscle car.  It's big, it's heavy, it heats up quickly.  Like the BMW it's a one trick pony and like the BMW it makes your friends jealous.  It's going to work better then Kia, and depending on who you talk to (Serious Eats being one of these people) is does a better job then the stone.  That all comes at a premium cost though.  They're the most expensive of the bunch, but they heat up very evenly and keep that heat for a while.    The cast iron pizza pan is like a Civic Type R.  It's cool looking, it's fast, it's flashy, and it works, but why bother when there are better options out there for the same price (see the BWM above).  This one really boils down to what you like better a Civic or a BMW.  They both function the same, they both have the same drawbacks (uneven heat retention).  They both cost around the same.","labels":0,"seconds_difference":862.0,"score_ratio":1.6153846154}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewuqzcv","c_root_id_B":"ewuqssq","created_at_utc_A":1565789511,"created_at_utc_B":1565789378,"score_A":21,"score_B":6,"human_ref_A":"An upside down cookie sheet is like a Kia soul.  It works.  It ain't flashy and your friends might laugh at you for having one behind your back, but it gets the job done.  A pizza stone is like a BMW.  It looks cool.  People will think you're fancy for having one.  It does the same job as the Kia, but quicker and with better performance.  However, it's a BMW and they come with some issues.  They tends to be a pain to maintain.  They absorb liquids (I'd argue for pizza it's a plus - crispier crust, for BMW and it's $15\/quart oil, this is a negative). They break (I've had mine [the stone, the BMW broke down much more often] for 10+ years and not have had issues so your mileage may vary).  Finally, they're one trick ponies - there's not much more to do with a pizza stone, then bake pizza and bread.    A pizza pan is like a restored old school muscle car.  It's big, it's heavy, it heats up quickly.  Like the BMW it's a one trick pony and like the BMW it makes your friends jealous.  It's going to work better then Kia, and depending on who you talk to (Serious Eats being one of these people) is does a better job then the stone.  That all comes at a premium cost though.  They're the most expensive of the bunch, but they heat up very evenly and keep that heat for a while.    The cast iron pizza pan is like a Civic Type R.  It's cool looking, it's fast, it's flashy, and it works, but why bother when there are better options out there for the same price (see the BWM above).  This one really boils down to what you like better a Civic or a BMW.  They both function the same, they both have the same drawbacks (uneven heat retention).  They both cost around the same.","human_ref_B":"So... way back when, I backed a product on Kickstarter that I think eventually evolved into the Baking Steel.  What I received at the time was a chunk of steel of an extremely unwieldy size and that honestly was really hard to keep from rusting. As I understand it, they have ironed out a lot of those kinks and it's a lot more feasible of a product now. All of that being said, if what you're wanting is to simulate that big pizza oven experience, then the steel is a great way to go, but you should realize that you're going to need to make the crust in a particular way and it's still going to be a pretty involved process. Personally, aside from the fact that mine was so large I pretty much had to use it on the grill, it also held SO much heat that I was actually a bit intimidated by it. Bump that thing wrong and you're getting a nasty burn. 2019 Baking Steel products very easily might be a whole different ballgame, so I won't say too much more in that regard.  Pizza stones, traditionally, are problematic because the oils from the pizza inevitably get into the stone and, while this probably isn't *really* a hygiene problem, it definitely gets unsightly as all get out. Also, because they're porous, cleaning them with soap can be a real challenge, because the soap gets into the stone and you'll be rinsing the thing forever trying to get that out.  Let me recommend an alternative middle ground - the glazed pizza stone. I own this one. (Not an affiliate link) You get all of the thermal conduction properties of a baking stone, but because it's glazed, the oils don't get trapped in the stone, and it's incredibly easy to clean.","labels":1,"seconds_difference":133.0,"score_ratio":3.5}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewuqzcv","c_root_id_B":"ewupvm7","created_at_utc_A":1565789511,"created_at_utc_B":1565788711,"score_A":21,"score_B":2,"human_ref_A":"An upside down cookie sheet is like a Kia soul.  It works.  It ain't flashy and your friends might laugh at you for having one behind your back, but it gets the job done.  A pizza stone is like a BMW.  It looks cool.  People will think you're fancy for having one.  It does the same job as the Kia, but quicker and with better performance.  However, it's a BMW and they come with some issues.  They tends to be a pain to maintain.  They absorb liquids (I'd argue for pizza it's a plus - crispier crust, for BMW and it's $15\/quart oil, this is a negative). They break (I've had mine [the stone, the BMW broke down much more often] for 10+ years and not have had issues so your mileage may vary).  Finally, they're one trick ponies - there's not much more to do with a pizza stone, then bake pizza and bread.    A pizza pan is like a restored old school muscle car.  It's big, it's heavy, it heats up quickly.  Like the BMW it's a one trick pony and like the BMW it makes your friends jealous.  It's going to work better then Kia, and depending on who you talk to (Serious Eats being one of these people) is does a better job then the stone.  That all comes at a premium cost though.  They're the most expensive of the bunch, but they heat up very evenly and keep that heat for a while.    The cast iron pizza pan is like a Civic Type R.  It's cool looking, it's fast, it's flashy, and it works, but why bother when there are better options out there for the same price (see the BWM above).  This one really boils down to what you like better a Civic or a BMW.  They both function the same, they both have the same drawbacks (uneven heat retention).  They both cost around the same.","human_ref_B":"So if you really want to get serious, the material you\u2019re using, the characteristics of your oven\/broiler, the flour\/dough you use, and your method all need to be collectively considered. Also keep in mind aluminum slabs are also an option that might be best for some set ups.   Would really recommend you spend a little time over at r\/pizza and flip through some of the sidebar\/community material. There are some good recipes, good content on what surface might be best for your oven, and how to make doughs that will perform best for your particular limitations.","labels":1,"seconds_difference":800.0,"score_ratio":10.5}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewusxka","c_root_id_B":"ewuqssq","created_at_utc_A":1565790893,"created_at_utc_B":1565789378,"score_A":9,"score_B":6,"human_ref_A":"I think all of them have their uses for different types of pizza, and I have all three (plus more). I use a Lloyd's pan for thicker pan pizza and focaccia, a stone for thinner pizza and the cast iron for deep dish-like pizzas (though I also have a Lloyd's pan with high sides for Sicilian pizza). I also have a Roccbox which gets to 900F and can be used for Neapolitan style pizzas.   I think it's just the type of pizza you want to make.","human_ref_B":"So... way back when, I backed a product on Kickstarter that I think eventually evolved into the Baking Steel.  What I received at the time was a chunk of steel of an extremely unwieldy size and that honestly was really hard to keep from rusting. As I understand it, they have ironed out a lot of those kinks and it's a lot more feasible of a product now. All of that being said, if what you're wanting is to simulate that big pizza oven experience, then the steel is a great way to go, but you should realize that you're going to need to make the crust in a particular way and it's still going to be a pretty involved process. Personally, aside from the fact that mine was so large I pretty much had to use it on the grill, it also held SO much heat that I was actually a bit intimidated by it. Bump that thing wrong and you're getting a nasty burn. 2019 Baking Steel products very easily might be a whole different ballgame, so I won't say too much more in that regard.  Pizza stones, traditionally, are problematic because the oils from the pizza inevitably get into the stone and, while this probably isn't *really* a hygiene problem, it definitely gets unsightly as all get out. Also, because they're porous, cleaning them with soap can be a real challenge, because the soap gets into the stone and you'll be rinsing the thing forever trying to get that out.  Let me recommend an alternative middle ground - the glazed pizza stone. I own this one. (Not an affiliate link) You get all of the thermal conduction properties of a baking stone, but because it's glazed, the oils don't get trapped in the stone, and it's incredibly easy to clean.","labels":1,"seconds_difference":1515.0,"score_ratio":1.5}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewusxka","c_root_id_B":"ewuryf2","created_at_utc_A":1565790893,"created_at_utc_B":1565790208,"score_A":9,"score_B":5,"human_ref_A":"I think all of them have their uses for different types of pizza, and I have all three (plus more). I use a Lloyd's pan for thicker pan pizza and focaccia, a stone for thinner pizza and the cast iron for deep dish-like pizzas (though I also have a Lloyd's pan with high sides for Sicilian pizza). I also have a Roccbox which gets to 900F and can be used for Neapolitan style pizzas.   I think it's just the type of pizza you want to make.","human_ref_B":"I've had a pizza stone for years. Get the oven blazing hot, preheat for 30-45 minutes, and it's great. You season it with oil and yes, it doesn't look pretty, but it's basically non stick.   I've done hand pies on it, calzone, bread, whatever needs crust cooked through.    Reading these comments through, and I'm going to look into a steel, just to see.","labels":1,"seconds_difference":685.0,"score_ratio":1.8}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewusxka","c_root_id_B":"ewupvm7","created_at_utc_A":1565790893,"created_at_utc_B":1565788711,"score_A":9,"score_B":2,"human_ref_A":"I think all of them have their uses for different types of pizza, and I have all three (plus more). I use a Lloyd's pan for thicker pan pizza and focaccia, a stone for thinner pizza and the cast iron for deep dish-like pizzas (though I also have a Lloyd's pan with high sides for Sicilian pizza). I also have a Roccbox which gets to 900F and can be used for Neapolitan style pizzas.   I think it's just the type of pizza you want to make.","human_ref_B":"So if you really want to get serious, the material you\u2019re using, the characteristics of your oven\/broiler, the flour\/dough you use, and your method all need to be collectively considered. Also keep in mind aluminum slabs are also an option that might be best for some set ups.   Would really recommend you spend a little time over at r\/pizza and flip through some of the sidebar\/community material. There are some good recipes, good content on what surface might be best for your oven, and how to make doughs that will perform best for your particular limitations.","labels":1,"seconds_difference":2182.0,"score_ratio":4.5}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewuqssq","c_root_id_B":"ewv2a4x","created_at_utc_A":1565789378,"created_at_utc_B":1565797065,"score_A":6,"score_B":7,"human_ref_A":"So... way back when, I backed a product on Kickstarter that I think eventually evolved into the Baking Steel.  What I received at the time was a chunk of steel of an extremely unwieldy size and that honestly was really hard to keep from rusting. As I understand it, they have ironed out a lot of those kinks and it's a lot more feasible of a product now. All of that being said, if what you're wanting is to simulate that big pizza oven experience, then the steel is a great way to go, but you should realize that you're going to need to make the crust in a particular way and it's still going to be a pretty involved process. Personally, aside from the fact that mine was so large I pretty much had to use it on the grill, it also held SO much heat that I was actually a bit intimidated by it. Bump that thing wrong and you're getting a nasty burn. 2019 Baking Steel products very easily might be a whole different ballgame, so I won't say too much more in that regard.  Pizza stones, traditionally, are problematic because the oils from the pizza inevitably get into the stone and, while this probably isn't *really* a hygiene problem, it definitely gets unsightly as all get out. Also, because they're porous, cleaning them with soap can be a real challenge, because the soap gets into the stone and you'll be rinsing the thing forever trying to get that out.  Let me recommend an alternative middle ground - the glazed pizza stone. I own this one. (Not an affiliate link) You get all of the thermal conduction properties of a baking stone, but because it's glazed, the oils don't get trapped in the stone, and it's incredibly easy to clean.","human_ref_B":"Pizza baking surface is not universal.   Cast iron vs steel isn't significant, more of a shape thing. So I'm ignoring.    For home oven use, temperature 500-ish \u00b0F is at the very low end of the pizza spectrum, so something that has high heat transmission is ideal. Steel\/iron. The thicker the better since it transmits it's energy, the thicker it is the more of an \"energy battery\" it has.   For intermediate temperature, say the 650-750 possible on a grill outside, a steel is too emissive. A stone, like the common cordeirite pizza stones, is about right in my experience to build a nice crust without burning. This what I use. Cordierite is almost completely immune to thermal shock, so they are super durable.   For high temp, Neapolitan-level temperature 800-1000 \u00b0F, even the cordierite (or ceramic) stones are too emissive and will burn your bottoms. You'll want something akin to firebrick, \"saputo\", or similar materials that are very insulating, and don't conduct as well.   If you're familiar with electricity, it's like a volts\/amps question. You need a certain amount of energy to do the cooking, voltage is a good representation of the temperature, while amperage is more like the thermal conductivity of the surface. The combination of the two determines the delivery of energy to the pizza bottom.   As for ceramic stones: just avoid them. They have no advantage that I can tell above the cordierite, and they are way less durable.   As with all things in life, with pizza it's important to find your own way. No one who's made pizza twice is an amazing pizziaolo - it takes practice and learning to be comfortable with the various variables of your setup that makes a combination that works for you and your idea of great pizza. I'm just an asshole on the internet - find your own way.","labels":0,"seconds_difference":7687.0,"score_ratio":1.1666666667}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewv2a4x","c_root_id_B":"ewuryf2","created_at_utc_A":1565797065,"created_at_utc_B":1565790208,"score_A":7,"score_B":5,"human_ref_A":"Pizza baking surface is not universal.   Cast iron vs steel isn't significant, more of a shape thing. So I'm ignoring.    For home oven use, temperature 500-ish \u00b0F is at the very low end of the pizza spectrum, so something that has high heat transmission is ideal. Steel\/iron. The thicker the better since it transmits it's energy, the thicker it is the more of an \"energy battery\" it has.   For intermediate temperature, say the 650-750 possible on a grill outside, a steel is too emissive. A stone, like the common cordeirite pizza stones, is about right in my experience to build a nice crust without burning. This what I use. Cordierite is almost completely immune to thermal shock, so they are super durable.   For high temp, Neapolitan-level temperature 800-1000 \u00b0F, even the cordierite (or ceramic) stones are too emissive and will burn your bottoms. You'll want something akin to firebrick, \"saputo\", or similar materials that are very insulating, and don't conduct as well.   If you're familiar with electricity, it's like a volts\/amps question. You need a certain amount of energy to do the cooking, voltage is a good representation of the temperature, while amperage is more like the thermal conductivity of the surface. The combination of the two determines the delivery of energy to the pizza bottom.   As for ceramic stones: just avoid them. They have no advantage that I can tell above the cordierite, and they are way less durable.   As with all things in life, with pizza it's important to find your own way. No one who's made pizza twice is an amazing pizziaolo - it takes practice and learning to be comfortable with the various variables of your setup that makes a combination that works for you and your idea of great pizza. I'm just an asshole on the internet - find your own way.","human_ref_B":"I've had a pizza stone for years. Get the oven blazing hot, preheat for 30-45 minutes, and it's great. You season it with oil and yes, it doesn't look pretty, but it's basically non stick.   I've done hand pies on it, calzone, bread, whatever needs crust cooked through.    Reading these comments through, and I'm going to look into a steel, just to see.","labels":1,"seconds_difference":6857.0,"score_ratio":1.4}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewv2a4x","c_root_id_B":"ewuzgrc","created_at_utc_A":1565797065,"created_at_utc_B":1565795252,"score_A":7,"score_B":5,"human_ref_A":"Pizza baking surface is not universal.   Cast iron vs steel isn't significant, more of a shape thing. So I'm ignoring.    For home oven use, temperature 500-ish \u00b0F is at the very low end of the pizza spectrum, so something that has high heat transmission is ideal. Steel\/iron. The thicker the better since it transmits it's energy, the thicker it is the more of an \"energy battery\" it has.   For intermediate temperature, say the 650-750 possible on a grill outside, a steel is too emissive. A stone, like the common cordeirite pizza stones, is about right in my experience to build a nice crust without burning. This what I use. Cordierite is almost completely immune to thermal shock, so they are super durable.   For high temp, Neapolitan-level temperature 800-1000 \u00b0F, even the cordierite (or ceramic) stones are too emissive and will burn your bottoms. You'll want something akin to firebrick, \"saputo\", or similar materials that are very insulating, and don't conduct as well.   If you're familiar with electricity, it's like a volts\/amps question. You need a certain amount of energy to do the cooking, voltage is a good representation of the temperature, while amperage is more like the thermal conductivity of the surface. The combination of the two determines the delivery of energy to the pizza bottom.   As for ceramic stones: just avoid them. They have no advantage that I can tell above the cordierite, and they are way less durable.   As with all things in life, with pizza it's important to find your own way. No one who's made pizza twice is an amazing pizziaolo - it takes practice and learning to be comfortable with the various variables of your setup that makes a combination that works for you and your idea of great pizza. I'm just an asshole on the internet - find your own way.","human_ref_B":"I use baking steel. I'll put a pizza screen directly on top of it or a cast iron pan for that so delicious Chicago-deep dish you fail to understand. ;)  If you're going to to put your pizza directly on the steel, make sure you coat it with Flax-seed oil, which makes it non-stick.","labels":1,"seconds_difference":1813.0,"score_ratio":1.4}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewupvm7","c_root_id_B":"ewv2a4x","created_at_utc_A":1565788711,"created_at_utc_B":1565797065,"score_A":2,"score_B":7,"human_ref_A":"So if you really want to get serious, the material you\u2019re using, the characteristics of your oven\/broiler, the flour\/dough you use, and your method all need to be collectively considered. Also keep in mind aluminum slabs are also an option that might be best for some set ups.   Would really recommend you spend a little time over at r\/pizza and flip through some of the sidebar\/community material. There are some good recipes, good content on what surface might be best for your oven, and how to make doughs that will perform best for your particular limitations.","human_ref_B":"Pizza baking surface is not universal.   Cast iron vs steel isn't significant, more of a shape thing. So I'm ignoring.    For home oven use, temperature 500-ish \u00b0F is at the very low end of the pizza spectrum, so something that has high heat transmission is ideal. Steel\/iron. The thicker the better since it transmits it's energy, the thicker it is the more of an \"energy battery\" it has.   For intermediate temperature, say the 650-750 possible on a grill outside, a steel is too emissive. A stone, like the common cordeirite pizza stones, is about right in my experience to build a nice crust without burning. This what I use. Cordierite is almost completely immune to thermal shock, so they are super durable.   For high temp, Neapolitan-level temperature 800-1000 \u00b0F, even the cordierite (or ceramic) stones are too emissive and will burn your bottoms. You'll want something akin to firebrick, \"saputo\", or similar materials that are very insulating, and don't conduct as well.   If you're familiar with electricity, it's like a volts\/amps question. You need a certain amount of energy to do the cooking, voltage is a good representation of the temperature, while amperage is more like the thermal conductivity of the surface. The combination of the two determines the delivery of energy to the pizza bottom.   As for ceramic stones: just avoid them. They have no advantage that I can tell above the cordierite, and they are way less durable.   As with all things in life, with pizza it's important to find your own way. No one who's made pizza twice is an amazing pizziaolo - it takes practice and learning to be comfortable with the various variables of your setup that makes a combination that works for you and your idea of great pizza. I'm just an asshole on the internet - find your own way.","labels":0,"seconds_difference":8354.0,"score_ratio":3.5}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewupvm7","c_root_id_B":"ewuqssq","created_at_utc_A":1565788711,"created_at_utc_B":1565789378,"score_A":2,"score_B":6,"human_ref_A":"So if you really want to get serious, the material you\u2019re using, the characteristics of your oven\/broiler, the flour\/dough you use, and your method all need to be collectively considered. Also keep in mind aluminum slabs are also an option that might be best for some set ups.   Would really recommend you spend a little time over at r\/pizza and flip through some of the sidebar\/community material. There are some good recipes, good content on what surface might be best for your oven, and how to make doughs that will perform best for your particular limitations.","human_ref_B":"So... way back when, I backed a product on Kickstarter that I think eventually evolved into the Baking Steel.  What I received at the time was a chunk of steel of an extremely unwieldy size and that honestly was really hard to keep from rusting. As I understand it, they have ironed out a lot of those kinks and it's a lot more feasible of a product now. All of that being said, if what you're wanting is to simulate that big pizza oven experience, then the steel is a great way to go, but you should realize that you're going to need to make the crust in a particular way and it's still going to be a pretty involved process. Personally, aside from the fact that mine was so large I pretty much had to use it on the grill, it also held SO much heat that I was actually a bit intimidated by it. Bump that thing wrong and you're getting a nasty burn. 2019 Baking Steel products very easily might be a whole different ballgame, so I won't say too much more in that regard.  Pizza stones, traditionally, are problematic because the oils from the pizza inevitably get into the stone and, while this probably isn't *really* a hygiene problem, it definitely gets unsightly as all get out. Also, because they're porous, cleaning them with soap can be a real challenge, because the soap gets into the stone and you'll be rinsing the thing forever trying to get that out.  Let me recommend an alternative middle ground - the glazed pizza stone. I own this one. (Not an affiliate link) You get all of the thermal conduction properties of a baking stone, but because it's glazed, the oils don't get trapped in the stone, and it's incredibly easy to clean.","labels":0,"seconds_difference":667.0,"score_ratio":3.0}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewuryf2","c_root_id_B":"ewupvm7","created_at_utc_A":1565790208,"created_at_utc_B":1565788711,"score_A":5,"score_B":2,"human_ref_A":"I've had a pizza stone for years. Get the oven blazing hot, preheat for 30-45 minutes, and it's great. You season it with oil and yes, it doesn't look pretty, but it's basically non stick.   I've done hand pies on it, calzone, bread, whatever needs crust cooked through.    Reading these comments through, and I'm going to look into a steel, just to see.","human_ref_B":"So if you really want to get serious, the material you\u2019re using, the characteristics of your oven\/broiler, the flour\/dough you use, and your method all need to be collectively considered. Also keep in mind aluminum slabs are also an option that might be best for some set ups.   Would really recommend you spend a little time over at r\/pizza and flip through some of the sidebar\/community material. There are some good recipes, good content on what surface might be best for your oven, and how to make doughs that will perform best for your particular limitations.","labels":1,"seconds_difference":1497.0,"score_ratio":2.5}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewuzgrc","c_root_id_B":"ewupvm7","created_at_utc_A":1565795252,"created_at_utc_B":1565788711,"score_A":5,"score_B":2,"human_ref_A":"I use baking steel. I'll put a pizza screen directly on top of it or a cast iron pan for that so delicious Chicago-deep dish you fail to understand. ;)  If you're going to to put your pizza directly on the steel, make sure you coat it with Flax-seed oil, which makes it non-stick.","human_ref_B":"So if you really want to get serious, the material you\u2019re using, the characteristics of your oven\/broiler, the flour\/dough you use, and your method all need to be collectively considered. Also keep in mind aluminum slabs are also an option that might be best for some set ups.   Would really recommend you spend a little time over at r\/pizza and flip through some of the sidebar\/community material. There are some good recipes, good content on what surface might be best for your oven, and how to make doughs that will perform best for your particular limitations.","labels":1,"seconds_difference":6541.0,"score_ratio":2.5}
{"post_id":"cq8zo8","domain":"askculinary_test","upvote_ratio":0.89,"history":"Pizza: stone, steel, or pan? To date, I've been using a sheet tray. Meh. I'd like to up my pizza game.   For a home cook with a typical gas oven, what are the relative pros\/cons of a pizza stone vs a pizza steel vs. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan?  Clarification: by \"pan\" I'm talking about something flat and round with  a slight rim. Definite NOT some deep-dish thing for making those Chicago-style casseroles that the midwest has been duped into believing is pizza.  ;-)","c_root_id_A":"ewupvm7","c_root_id_B":"ewvifn4","created_at_utc_A":1565788711,"created_at_utc_B":1565806888,"score_A":2,"score_B":3,"human_ref_A":"So if you really want to get serious, the material you\u2019re using, the characteristics of your oven\/broiler, the flour\/dough you use, and your method all need to be collectively considered. Also keep in mind aluminum slabs are also an option that might be best for some set ups.   Would really recommend you spend a little time over at r\/pizza and flip through some of the sidebar\/community material. There are some good recipes, good content on what surface might be best for your oven, and how to make doughs that will perform best for your particular limitations.","human_ref_B":"I swear by my baking steel, it's the biggest upgrade I've had to my pizza game. It can't break like a ceramic stone, and the crust is miles beyond what I was getting with my Lodge cast iron pizza pan. I still cook on that, but for pizza a baking steel is the clear winner.  Good for other stuff too, i.e. freeform bread loaves and crackers.  EDIT: Forgot to mention that the steel needs half the preheating time of a stone. Living in a warm climate, I really appreciate that.","labels":0,"seconds_difference":18177.0,"score_ratio":1.5}
{"post_id":"2jjgxp","domain":"askculinary_test","upvote_ratio":0.81,"history":"Quantities for Mac and Cheese Bar? So I'm planning a party with a mac and cheese bar.  The idea is to create a basic mac and cheese, keep it warm, and have a spread of toppings for people to add.  My cheese sauce recipe is this- flour\/butter roux, hot cream, and the cheeses: 2 part smoked cheddar, 1 part gruy\u00e8re, and 1\/2 part asiago.  How much cheese and pasta do I need to feed roughly 15 adults?   Also, I'm thinking about making a second cheese option with some reduced beer thrown in- do you think that'll work?  Thanks in advance! Other related help is definitely appreciated.","c_root_id_A":"clcdj06","c_root_id_B":"clcc57w","created_at_utc_A":1413578408,"created_at_utc_B":1413575694,"score_A":11,"score_B":2,"human_ref_A":"Dump that recipe for the sauce.   Check out the recipe at Modernist Cuisine for mac and cheese.  Make several different cheese sauces (cheddar, gruyere, fontina etc.)  Allow users to make their own mix if they want.   Toppings...   * Bacon * ground beef * ~~chicken~~ * Kielbasa (or krakowska if you can find it) * Sauteed Mushrooms * Corn * Broccoli * Peas * Breadcrumbs * Panko * truffle oil * Herb infused oil * Hot sauces (sambal, sri racha, sweet chili sauce)  I'd also play with the pasta too.  Cavatappi, Elbow Macaroni, Farfalle.   Have a propane torch or a searzall to go and you can let people make their own crusty top of they want too.    This will be a slow process, you'll need ways to control the flow. These make your own thing just go slow, and you'll need to keep things hot, figure out where your bottlenecks in the process are going to occur.  Additionally, you'll need to probably make more than you would for 15 people. Nothing is worse than being the last person and jsut getting dried crusty cheese or remnants of toppings. that LAMEZ.    You can make the cheese ahead of time and refrigerate.  I'd do this and keep it in pint containers. Heat it up as you need it.  To thikn of it you could make virtually all of this a day ahead, keep it in the fridge and only have to heat it up the day of your event.    Just some brief thoughts.   hth","human_ref_B":"Is this one of many things or is the mac and cheese the main attraction?","labels":1,"seconds_difference":2714.0,"score_ratio":5.5}
{"post_id":"2jjgxp","domain":"askculinary_test","upvote_ratio":0.81,"history":"Quantities for Mac and Cheese Bar? So I'm planning a party with a mac and cheese bar.  The idea is to create a basic mac and cheese, keep it warm, and have a spread of toppings for people to add.  My cheese sauce recipe is this- flour\/butter roux, hot cream, and the cheeses: 2 part smoked cheddar, 1 part gruy\u00e8re, and 1\/2 part asiago.  How much cheese and pasta do I need to feed roughly 15 adults?   Also, I'm thinking about making a second cheese option with some reduced beer thrown in- do you think that'll work?  Thanks in advance! Other related help is definitely appreciated.","c_root_id_A":"clcl33x","c_root_id_B":"clcdsvn","created_at_utc_A":1413595786,"created_at_utc_B":1413578948,"score_A":8,"score_B":3,"human_ref_A":"A lay out tip that is really useful for setting up \"bars\" - fix your own - parties at home.  Think through what is fiddly and what is fast in your food line.  Fiddly is mixing the sauce with the pasta, which is absolutely going to make the most fun party. Fast is scooping some bacon pieces from a bowl on top of your plate.  Then think about what is most central and what is fluff\/fun\/quirky.  Your meat and veg stuff seems central.  Your crunch and hot sauces are more like extras.    Double the line space for fiddly stuff and separate the fluff from the main line by enough space that the fluff part can easily be skipped or reaccessed.  You can really speed a line by how you then lay out the items. For 15, set up 2 pasta\/sauce mixing spots that funnel into one table of central toppings\/mixers.  Put your \"extras\" on a table near, but not connected to, your main toppings table.    Folks can dawdle, but eliminating a \"cafeteria line\" \"wait your turn\" layout means that the ones behind are free to move to a different selection or the other side of the table with the same selection.  Within reason the more divisions the better.  Reason for 15 is what I outlined, I think.  If you were doing 75, I would do 4 pasta sauce spots and separate the veg from the protein into separate stations for instance.","human_ref_B":"My advice would be this; a roux-based bechemel is awesome if you're doing a proper baked mac and cheese. But for point -service it'll be a nightmare.  If you want to do a 'bar' type set-up I would strongly consider doing a modernist cheese sauce, which means you can pre-cook the pasta, hold it hot, add sauce by portion, and people can mix in their fillings.","labels":1,"seconds_difference":16838.0,"score_ratio":2.6666666667}
{"post_id":"2jjgxp","domain":"askculinary_test","upvote_ratio":0.81,"history":"Quantities for Mac and Cheese Bar? So I'm planning a party with a mac and cheese bar.  The idea is to create a basic mac and cheese, keep it warm, and have a spread of toppings for people to add.  My cheese sauce recipe is this- flour\/butter roux, hot cream, and the cheeses: 2 part smoked cheddar, 1 part gruy\u00e8re, and 1\/2 part asiago.  How much cheese and pasta do I need to feed roughly 15 adults?   Also, I'm thinking about making a second cheese option with some reduced beer thrown in- do you think that'll work?  Thanks in advance! Other related help is definitely appreciated.","c_root_id_A":"clcl33x","c_root_id_B":"clcc57w","created_at_utc_A":1413595786,"created_at_utc_B":1413575694,"score_A":8,"score_B":2,"human_ref_A":"A lay out tip that is really useful for setting up \"bars\" - fix your own - parties at home.  Think through what is fiddly and what is fast in your food line.  Fiddly is mixing the sauce with the pasta, which is absolutely going to make the most fun party. Fast is scooping some bacon pieces from a bowl on top of your plate.  Then think about what is most central and what is fluff\/fun\/quirky.  Your meat and veg stuff seems central.  Your crunch and hot sauces are more like extras.    Double the line space for fiddly stuff and separate the fluff from the main line by enough space that the fluff part can easily be skipped or reaccessed.  You can really speed a line by how you then lay out the items. For 15, set up 2 pasta\/sauce mixing spots that funnel into one table of central toppings\/mixers.  Put your \"extras\" on a table near, but not connected to, your main toppings table.    Folks can dawdle, but eliminating a \"cafeteria line\" \"wait your turn\" layout means that the ones behind are free to move to a different selection or the other side of the table with the same selection.  Within reason the more divisions the better.  Reason for 15 is what I outlined, I think.  If you were doing 75, I would do 4 pasta sauce spots and separate the veg from the protein into separate stations for instance.","human_ref_B":"Is this one of many things or is the mac and cheese the main attraction?","labels":1,"seconds_difference":20092.0,"score_ratio":4.0}
{"post_id":"2jjgxp","domain":"askculinary_test","upvote_ratio":0.81,"history":"Quantities for Mac and Cheese Bar? So I'm planning a party with a mac and cheese bar.  The idea is to create a basic mac and cheese, keep it warm, and have a spread of toppings for people to add.  My cheese sauce recipe is this- flour\/butter roux, hot cream, and the cheeses: 2 part smoked cheddar, 1 part gruy\u00e8re, and 1\/2 part asiago.  How much cheese and pasta do I need to feed roughly 15 adults?   Also, I'm thinking about making a second cheese option with some reduced beer thrown in- do you think that'll work?  Thanks in advance! Other related help is definitely appreciated.","c_root_id_A":"clch4qh","c_root_id_B":"clcl33x","created_at_utc_A":1413585986,"created_at_utc_B":1413595786,"score_A":2,"score_B":8,"human_ref_A":"I'll tell you how i would approach this from a banquet perspective as far as quantities of pasta or finished product goes.  Being the main attraction and the probability of it being a hit, i would probably prepare 5 oz cooked pasta per person. Or one whole 2\" hotel pan of finished product. That would almost surely be enough depending on the appetites and duration of service(I would expect leftovers).  Just my 2 cents on that.","human_ref_B":"A lay out tip that is really useful for setting up \"bars\" - fix your own - parties at home.  Think through what is fiddly and what is fast in your food line.  Fiddly is mixing the sauce with the pasta, which is absolutely going to make the most fun party. Fast is scooping some bacon pieces from a bowl on top of your plate.  Then think about what is most central and what is fluff\/fun\/quirky.  Your meat and veg stuff seems central.  Your crunch and hot sauces are more like extras.    Double the line space for fiddly stuff and separate the fluff from the main line by enough space that the fluff part can easily be skipped or reaccessed.  You can really speed a line by how you then lay out the items. For 15, set up 2 pasta\/sauce mixing spots that funnel into one table of central toppings\/mixers.  Put your \"extras\" on a table near, but not connected to, your main toppings table.    Folks can dawdle, but eliminating a \"cafeteria line\" \"wait your turn\" layout means that the ones behind are free to move to a different selection or the other side of the table with the same selection.  Within reason the more divisions the better.  Reason for 15 is what I outlined, I think.  If you were doing 75, I would do 4 pasta sauce spots and separate the veg from the protein into separate stations for instance.","labels":0,"seconds_difference":9800.0,"score_ratio":4.0}
{"post_id":"2jjgxp","domain":"askculinary_test","upvote_ratio":0.81,"history":"Quantities for Mac and Cheese Bar? So I'm planning a party with a mac and cheese bar.  The idea is to create a basic mac and cheese, keep it warm, and have a spread of toppings for people to add.  My cheese sauce recipe is this- flour\/butter roux, hot cream, and the cheeses: 2 part smoked cheddar, 1 part gruy\u00e8re, and 1\/2 part asiago.  How much cheese and pasta do I need to feed roughly 15 adults?   Also, I'm thinking about making a second cheese option with some reduced beer thrown in- do you think that'll work?  Thanks in advance! Other related help is definitely appreciated.","c_root_id_A":"clcc57w","c_root_id_B":"clcdsvn","created_at_utc_A":1413575694,"created_at_utc_B":1413578948,"score_A":2,"score_B":3,"human_ref_A":"Is this one of many things or is the mac and cheese the main attraction?","human_ref_B":"My advice would be this; a roux-based bechemel is awesome if you're doing a proper baked mac and cheese. But for point -service it'll be a nightmare.  If you want to do a 'bar' type set-up I would strongly consider doing a modernist cheese sauce, which means you can pre-cook the pasta, hold it hot, add sauce by portion, and people can mix in their fillings.","labels":0,"seconds_difference":3254.0,"score_ratio":1.5}
{"post_id":"13apcb","domain":"askculinary_test","upvote_ratio":0.95,"history":"I've used a conventional electric oven my whole life.  I just did a renovation and now have one that's convection capable.  What do I need to know? For example, any explicit benefits or drawbacks to turning on the convection fan?  Any reason not to use it for all baking?  Generally speaking, what does convection accomplish in an oven?","c_root_id_A":"c72bytf","c_root_id_B":"c72btw0","created_at_utc_A":1353083127,"created_at_utc_B":1353082625,"score_A":14,"score_B":2,"human_ref_A":"Circulating air means that heat transfer will happen faster, which means that things will both heat up and dry out more quickly.  Don't use it when you don't want things to heat up or dry out more quickly.  In practice this means you are mostly fine to use convection, but if you are doing something where you want a lot of steam in the oven - like artisanal bread - you are not going to want convection.  Also, for braised dishes, rice pudding, and essentially any dish that is cooked in liquid you are just going to dry up the liquid faster.  Things cooked in liquid always maintain a temperature at or near the boiling point, there's no point to convection here as the heat transfer will just dry up your liquid faster","human_ref_B":"I used to start baking in a convection oven then moved to a conventional oven with a convection option.   When using convection, I'd adjust the recipe to -20 degrees Fahrenheit. I also noticed that cakes tended to rise in the direction of the fan.","labels":1,"seconds_difference":502.0,"score_ratio":7.0}
{"post_id":"13apcb","domain":"askculinary_test","upvote_ratio":0.95,"history":"I've used a conventional electric oven my whole life.  I just did a renovation and now have one that's convection capable.  What do I need to know? For example, any explicit benefits or drawbacks to turning on the convection fan?  Any reason not to use it for all baking?  Generally speaking, what does convection accomplish in an oven?","c_root_id_A":"c72dknw","c_root_id_B":"c72btw0","created_at_utc_A":1353088836,"created_at_utc_B":1353082625,"score_A":3,"score_B":2,"human_ref_A":"I (just today, actually), bought a new range for my new house, which isn't a true convection because it lacks the 3rd element, but does have a fan for a convection mode.  Should I treat it like a full convection, or will it's performance fall somewhere in-between full convection and conventional.","human_ref_B":"I used to start baking in a convection oven then moved to a conventional oven with a convection option.   When using convection, I'd adjust the recipe to -20 degrees Fahrenheit. I also noticed that cakes tended to rise in the direction of the fan.","labels":1,"seconds_difference":6211.0,"score_ratio":1.5}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg8yx5c","c_root_id_B":"eg91znc","created_at_utc_A":1549914678,"created_at_utc_B":1549916404,"score_A":7,"score_B":11,"human_ref_A":"Themapen instant read thermometer.  Reads the temp in about 3 seconds and the display will flip to multiple angles for easy reading.  Has totally changed my meat and frying game since I can get fast, pin point accuracy on temperatures.  They are a bit pricey for a thermometer, but completely worth it.","human_ref_B":"One-piece silicon spatulas. Over time I\u2019ve had multiple spatulas separate from the handle. Problem solved when it\u2019s all one piece!","labels":0,"seconds_difference":1726.0,"score_ratio":1.5714285714}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg91znc","c_root_id_B":"eg8zu66","created_at_utc_A":1549916404,"created_at_utc_B":1549915188,"score_A":11,"score_B":3,"human_ref_A":"One-piece silicon spatulas. Over time I\u2019ve had multiple spatulas separate from the handle. Problem solved when it\u2019s all one piece!","human_ref_B":"Microplanes, emersion blenders, and thermapen instant-read thermometers. They are all things you don't necessarily need, but oh boy are they amazing.","labels":1,"seconds_difference":1216.0,"score_ratio":3.6666666667}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg9hg8h","c_root_id_B":"eg8yx5c","created_at_utc_A":1549925445,"created_at_utc_B":1549914678,"score_A":9,"score_B":7,"human_ref_A":"I don't know how anyone can get along in the kitchen without an immersion blender. I use it all the time.   However the most important kitchen gadget is a good set of tongs. I have one stainless and one with silicon for non stick. And they're good ones, not cheap crap.   I don't think I've ever cooked a meal without using tongs at least once.","human_ref_B":"Themapen instant read thermometer.  Reads the temp in about 3 seconds and the display will flip to multiple angles for easy reading.  Has totally changed my meat and frying game since I can get fast, pin point accuracy on temperatures.  They are a bit pricey for a thermometer, but completely worth it.","labels":1,"seconds_difference":10767.0,"score_ratio":1.2857142857}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg9b2ly","c_root_id_B":"eg9hg8h","created_at_utc_A":1549921504,"created_at_utc_B":1549925445,"score_A":7,"score_B":9,"human_ref_A":"A good granite mortar and pestle. I lived without one for years and just recently picked one up. I think I use it weekly now for garlic, ginger, hot peppers, dry spices. Basically anything that has a high flavor\/volume ratio.  Easier to clean than a food processor. Faster and better results than just a knife. Most recently I spent hours with one on Sunday making a dozen varieties of homemade mustard.","human_ref_B":"I don't know how anyone can get along in the kitchen without an immersion blender. I use it all the time.   However the most important kitchen gadget is a good set of tongs. I have one stainless and one with silicon for non stick. And they're good ones, not cheap crap.   I don't think I've ever cooked a meal without using tongs at least once.","labels":0,"seconds_difference":3941.0,"score_ratio":1.2857142857}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg8zu66","c_root_id_B":"eg9hg8h","created_at_utc_A":1549915188,"created_at_utc_B":1549925445,"score_A":3,"score_B":9,"human_ref_A":"Microplanes, emersion blenders, and thermapen instant-read thermometers. They are all things you don't necessarily need, but oh boy are they amazing.","human_ref_B":"I don't know how anyone can get along in the kitchen without an immersion blender. I use it all the time.   However the most important kitchen gadget is a good set of tongs. I have one stainless and one with silicon for non stick. And they're good ones, not cheap crap.   I don't think I've ever cooked a meal without using tongs at least once.","labels":0,"seconds_difference":10257.0,"score_ratio":3.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg94o1o","c_root_id_B":"eg9hg8h","created_at_utc_A":1549917904,"created_at_utc_B":1549925445,"score_A":3,"score_B":9,"human_ref_A":"Favorite kitchen gadget - Kitchen Artisan Stand Mixer (with attachments for meat mincing,pasta making, shredding, slicing, spiralling etc). I use it 3 to 4 times a week at least.  Gadget that doesn't get much use - My 6 qt crockpot slow cooker. TBH, it's a great appliance to have and I use it about twice a month during autumn and winter months but, it's too big for me as I normally cook for 2 people and takes lot of counter space so it's stowed away.  Gadget that gets much more use than I imagined while buying - An inexpensive battery operated milk frother. I didn't think I needed one but, my husband bought one 3 yrs ago as he likes frothed coffee. Oh boy! we have used it almost every single day and he is not paying for a cappuccino everyday anymore. Apparently he only got them for the froth. Haha!","human_ref_B":"I don't know how anyone can get along in the kitchen without an immersion blender. I use it all the time.   However the most important kitchen gadget is a good set of tongs. I have one stainless and one with silicon for non stick. And they're good ones, not cheap crap.   I don't think I've ever cooked a meal without using tongs at least once.","labels":0,"seconds_difference":7541.0,"score_ratio":3.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg9a2vr","c_root_id_B":"eg9hg8h","created_at_utc_A":1549920927,"created_at_utc_B":1549925445,"score_A":3,"score_B":9,"human_ref_A":"In addition to adding my votes for immersion blender, instant-read thermometer and Microplane zesters & graters, I love my ridiculously over-engineered and crazy expensive $50 garlic crusher from Kuhn-Rikon","human_ref_B":"I don't know how anyone can get along in the kitchen without an immersion blender. I use it all the time.   However the most important kitchen gadget is a good set of tongs. I have one stainless and one with silicon for non stick. And they're good ones, not cheap crap.   I don't think I've ever cooked a meal without using tongs at least once.","labels":0,"seconds_difference":4518.0,"score_ratio":3.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg8zu66","c_root_id_B":"eg9b2ly","created_at_utc_A":1549915188,"created_at_utc_B":1549921504,"score_A":3,"score_B":7,"human_ref_A":"Microplanes, emersion blenders, and thermapen instant-read thermometers. They are all things you don't necessarily need, but oh boy are they amazing.","human_ref_B":"A good granite mortar and pestle. I lived without one for years and just recently picked one up. I think I use it weekly now for garlic, ginger, hot peppers, dry spices. Basically anything that has a high flavor\/volume ratio.  Easier to clean than a food processor. Faster and better results than just a knife. Most recently I spent hours with one on Sunday making a dozen varieties of homemade mustard.","labels":0,"seconds_difference":6316.0,"score_ratio":2.3333333333}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg94o1o","c_root_id_B":"eg9b2ly","created_at_utc_A":1549917904,"created_at_utc_B":1549921504,"score_A":3,"score_B":7,"human_ref_A":"Favorite kitchen gadget - Kitchen Artisan Stand Mixer (with attachments for meat mincing,pasta making, shredding, slicing, spiralling etc). I use it 3 to 4 times a week at least.  Gadget that doesn't get much use - My 6 qt crockpot slow cooker. TBH, it's a great appliance to have and I use it about twice a month during autumn and winter months but, it's too big for me as I normally cook for 2 people and takes lot of counter space so it's stowed away.  Gadget that gets much more use than I imagined while buying - An inexpensive battery operated milk frother. I didn't think I needed one but, my husband bought one 3 yrs ago as he likes frothed coffee. Oh boy! we have used it almost every single day and he is not paying for a cappuccino everyday anymore. Apparently he only got them for the froth. Haha!","human_ref_B":"A good granite mortar and pestle. I lived without one for years and just recently picked one up. I think I use it weekly now for garlic, ginger, hot peppers, dry spices. Basically anything that has a high flavor\/volume ratio.  Easier to clean than a food processor. Faster and better results than just a knife. Most recently I spent hours with one on Sunday making a dozen varieties of homemade mustard.","labels":0,"seconds_difference":3600.0,"score_ratio":2.3333333333}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg9a2vr","c_root_id_B":"eg9b2ly","created_at_utc_A":1549920927,"created_at_utc_B":1549921504,"score_A":3,"score_B":7,"human_ref_A":"In addition to adding my votes for immersion blender, instant-read thermometer and Microplane zesters & graters, I love my ridiculously over-engineered and crazy expensive $50 garlic crusher from Kuhn-Rikon","human_ref_B":"A good granite mortar and pestle. I lived without one for years and just recently picked one up. I think I use it weekly now for garlic, ginger, hot peppers, dry spices. Basically anything that has a high flavor\/volume ratio.  Easier to clean than a food processor. Faster and better results than just a knife. Most recently I spent hours with one on Sunday making a dozen varieties of homemade mustard.","labels":0,"seconds_difference":577.0,"score_ratio":2.3333333333}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg9kn91","c_root_id_B":"egazl7i","created_at_utc_A":1549927556,"created_at_utc_B":1549979436,"score_A":5,"score_B":6,"human_ref_A":"I recently bought a potato ricer and love it. It just saves so much time over a conventional potato masher. So far I\u2019ve been using that time to add more butter.   I\u2019ve had an immersion blender for as long as I can remember, my first couple died after extensive use. Amazing for soups, great for a quick smoothie, you want houmous in 10 minutes? I\u2019m on it... I got a kitchen aid one a few years back and it\u2019s a huge improvement on my early ones. More powerful, better attachments, easier to clean.   I\u2019ve got green (lime), yellow (lemon), and orange (orange) Mexican elbow citrus squeezers. I love how they look on the counter when I have friends over for cocktails, and they reduce the amount your hands smell overwhelmingly of citrus zests (great if you\u2019re dealing with other food and need to taste it properly), but 90% of the time I just use my old fashioned squeezer. It\u2019s easier to measure the amount of juice from it and there\u2019s less splashing.   I try to stay away from bulky single use devices but I do have a panini press. I bought it on eBay right after I graduated and I lived on various panini style pita breads for about a year. Sometimes even now I\u2019ll still make a goat cheese, tomato, ham, and black pepper panini for dinner and it makes me feel 22 again. Also it\u2019s wipe clean. I love that thing.   I\u2019ve also recently got a vacuum sealer. I don\u2019t sous vide but I love to cook\/prepare in bulk. On Boxing Day I went to the supermarket and bought three full sized turkeys at about 30% normal price. I roasted the dark meat to turn into pie, took the breasts off and stocked my freezer (hence the sealer), and turned all the bones into stock so gelatinous it was actually kinda tough to cut through once cold). I\u2019ve also got small packets of shaped cookie dough in the freezer which are sealed. Unexpected guest\/hormonal cravings\/total apathy about what to do for dinner? I can have fresh homemade cookies out of the oven in 15 minutes.  I\u2018be also had a soda stream since I moved out on my own and it gets used daily. Often multiple times. I store 4 x 1 litre bottles of water in the fridge then carbonate at will. When I\u2019m away from home and access to fizzy water isn\u2019t so easy I miss it. The best part, deciding exactly how carbonated you want it. The worst part is choosing not to carbonate water at 2am because it makes loud farting noises and other people are asleep.","human_ref_B":"Favorite and most used: silicone spatulas.  Least used that I thought I'd use all the time: julienne slicer.  Most dangerous: mandolin slicer.  Biggest time saver: food processor.","labels":0,"seconds_difference":51880.0,"score_ratio":1.2}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg8zu66","c_root_id_B":"egazl7i","created_at_utc_A":1549915188,"created_at_utc_B":1549979436,"score_A":3,"score_B":6,"human_ref_A":"Microplanes, emersion blenders, and thermapen instant-read thermometers. They are all things you don't necessarily need, but oh boy are they amazing.","human_ref_B":"Favorite and most used: silicone spatulas.  Least used that I thought I'd use all the time: julienne slicer.  Most dangerous: mandolin slicer.  Biggest time saver: food processor.","labels":0,"seconds_difference":64248.0,"score_ratio":2.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egah6h9","c_root_id_B":"egazl7i","created_at_utc_A":1549953421,"created_at_utc_B":1549979436,"score_A":4,"score_B":6,"human_ref_A":"People have said microplane, its awesome. But one thing it actually doesn't do well is things like ginger where the fibers get stuck in the teeth. I actually find **oroshi-graters** to be super useful for thicker things and fibery things.  Also, **lever citrus squeezers**. Super useful especially if you make cocktails but its excellent for adding spashes of acid without getting your hands wet.","human_ref_B":"Favorite and most used: silicone spatulas.  Least used that I thought I'd use all the time: julienne slicer.  Most dangerous: mandolin slicer.  Biggest time saver: food processor.","labels":0,"seconds_difference":26015.0,"score_ratio":1.5}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg94o1o","c_root_id_B":"egazl7i","created_at_utc_A":1549917904,"created_at_utc_B":1549979436,"score_A":3,"score_B":6,"human_ref_A":"Favorite kitchen gadget - Kitchen Artisan Stand Mixer (with attachments for meat mincing,pasta making, shredding, slicing, spiralling etc). I use it 3 to 4 times a week at least.  Gadget that doesn't get much use - My 6 qt crockpot slow cooker. TBH, it's a great appliance to have and I use it about twice a month during autumn and winter months but, it's too big for me as I normally cook for 2 people and takes lot of counter space so it's stowed away.  Gadget that gets much more use than I imagined while buying - An inexpensive battery operated milk frother. I didn't think I needed one but, my husband bought one 3 yrs ago as he likes frothed coffee. Oh boy! we have used it almost every single day and he is not paying for a cappuccino everyday anymore. Apparently he only got them for the froth. Haha!","human_ref_B":"Favorite and most used: silicone spatulas.  Least used that I thought I'd use all the time: julienne slicer.  Most dangerous: mandolin slicer.  Biggest time saver: food processor.","labels":0,"seconds_difference":61532.0,"score_ratio":2.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egazl7i","c_root_id_B":"eg9a2vr","created_at_utc_A":1549979436,"created_at_utc_B":1549920927,"score_A":6,"score_B":3,"human_ref_A":"Favorite and most used: silicone spatulas.  Least used that I thought I'd use all the time: julienne slicer.  Most dangerous: mandolin slicer.  Biggest time saver: food processor.","human_ref_B":"In addition to adding my votes for immersion blender, instant-read thermometer and Microplane zesters & graters, I love my ridiculously over-engineered and crazy expensive $50 garlic crusher from Kuhn-Rikon","labels":1,"seconds_difference":58509.0,"score_ratio":2.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egazl7i","c_root_id_B":"ega5hzb","created_at_utc_A":1549979436,"created_at_utc_B":1549942423,"score_A":6,"score_B":2,"human_ref_A":"Favorite and most used: silicone spatulas.  Least used that I thought I'd use all the time: julienne slicer.  Most dangerous: mandolin slicer.  Biggest time saver: food processor.","human_ref_B":"To me a gadget is neither a full on appliance (like a stick blender) not a tool (like a thermaPen), though I love both, but a small convenience that might be overlooked or mistakenly thought to be a unitasker, so I nominate the large tea basket.  I use one that is 50 years old and perforated sheet metal that screws together, rather than the spring clip mesh one linked, but yards of cheesecloth and miles of twine for tying bouquet garni have been saved by using a large tea basket.  Put yer stuff in there, simmer, remove and run through the dishwasher.  Because it is large, you get good circulation for flavoring; because it is essentially indestructible, it never goes on the \"to buy \"list; because stem tying is not in play, you never have to fiddle with matching sprig lengths\/sturdiness.","labels":1,"seconds_difference":37013.0,"score_ratio":3.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egddiu6","c_root_id_B":"eg9kn91","created_at_utc_A":1550048352,"created_at_utc_B":1549927556,"score_A":6,"score_B":5,"human_ref_A":"While instant read thermometers are prized gadgets, I feel that the wired thermometer is an underrated gadget. It's very handy to see temperature of a thing cooking in the oven without having to open the door to check.  Keeping an eye on a roast is a typical application for a wired thermometer, but I have been finding some interesting other uses too.  When I am experimenting with a baked thing like banana bread or some sort of cake, I find that it can be handy to poke in a wired thermometer after the thing has risen and is starting to set. Understanding core temperature gives me a sense of how close it is to reaching completion in a way that the toothpick test really doesn't do as well. I can watch the temperature trend up and pull a banana bread just as it is fully done on the outside with a crunchy crust with a still wet custardy interior (about 85C for quite custardy, 90C for quite moist but done).   Baking is not my usual balliwick, but the wired thermometer is helping me zero in on baking times a lot faster. It is especially helpful when baking in someone else's oven.  I use a waterproof probe for my Thermoworks DOT wired thermometer console for quick and dirty stovetop sous vide work. I'll pull out a prepared frozen chunk marinated meat from the freezer and use stovetop SV to defrost and par cook it before searing. With a full saucepan and a light touch on the coil power I can keep things +\/-2C which is about good enough for me. I can hold +\/-1C if I pay closer attention, but I haven't found it to be worth the trouble.   Stovetop SV saves me a lot of counter space or the need to lug out extra big stuff.  Two gadgets I want to get: battery powered pepper grinder and an olive pitter.   I often work with a \"clean hand, dirty hand\" scheme when handling meat. It'd be handy for me to be able to grind pepper with one hand with a pushbutton battery powered pepper mill.","human_ref_B":"I recently bought a potato ricer and love it. It just saves so much time over a conventional potato masher. So far I\u2019ve been using that time to add more butter.   I\u2019ve had an immersion blender for as long as I can remember, my first couple died after extensive use. Amazing for soups, great for a quick smoothie, you want houmous in 10 minutes? I\u2019m on it... I got a kitchen aid one a few years back and it\u2019s a huge improvement on my early ones. More powerful, better attachments, easier to clean.   I\u2019ve got green (lime), yellow (lemon), and orange (orange) Mexican elbow citrus squeezers. I love how they look on the counter when I have friends over for cocktails, and they reduce the amount your hands smell overwhelmingly of citrus zests (great if you\u2019re dealing with other food and need to taste it properly), but 90% of the time I just use my old fashioned squeezer. It\u2019s easier to measure the amount of juice from it and there\u2019s less splashing.   I try to stay away from bulky single use devices but I do have a panini press. I bought it on eBay right after I graduated and I lived on various panini style pita breads for about a year. Sometimes even now I\u2019ll still make a goat cheese, tomato, ham, and black pepper panini for dinner and it makes me feel 22 again. Also it\u2019s wipe clean. I love that thing.   I\u2019ve also recently got a vacuum sealer. I don\u2019t sous vide but I love to cook\/prepare in bulk. On Boxing Day I went to the supermarket and bought three full sized turkeys at about 30% normal price. I roasted the dark meat to turn into pie, took the breasts off and stocked my freezer (hence the sealer), and turned all the bones into stock so gelatinous it was actually kinda tough to cut through once cold). I\u2019ve also got small packets of shaped cookie dough in the freezer which are sealed. Unexpected guest\/hormonal cravings\/total apathy about what to do for dinner? I can have fresh homemade cookies out of the oven in 15 minutes.  I\u2018be also had a soda stream since I moved out on my own and it gets used daily. Often multiple times. I store 4 x 1 litre bottles of water in the fridge then carbonate at will. When I\u2019m away from home and access to fizzy water isn\u2019t so easy I miss it. The best part, deciding exactly how carbonated you want it. The worst part is choosing not to carbonate water at 2am because it makes loud farting noises and other people are asleep.","labels":1,"seconds_difference":120796.0,"score_ratio":1.2}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg8zu66","c_root_id_B":"eg9kn91","created_at_utc_A":1549915188,"created_at_utc_B":1549927556,"score_A":3,"score_B":5,"human_ref_A":"Microplanes, emersion blenders, and thermapen instant-read thermometers. They are all things you don't necessarily need, but oh boy are they amazing.","human_ref_B":"I recently bought a potato ricer and love it. It just saves so much time over a conventional potato masher. So far I\u2019ve been using that time to add more butter.   I\u2019ve had an immersion blender for as long as I can remember, my first couple died after extensive use. Amazing for soups, great for a quick smoothie, you want houmous in 10 minutes? I\u2019m on it... I got a kitchen aid one a few years back and it\u2019s a huge improvement on my early ones. More powerful, better attachments, easier to clean.   I\u2019ve got green (lime), yellow (lemon), and orange (orange) Mexican elbow citrus squeezers. I love how they look on the counter when I have friends over for cocktails, and they reduce the amount your hands smell overwhelmingly of citrus zests (great if you\u2019re dealing with other food and need to taste it properly), but 90% of the time I just use my old fashioned squeezer. It\u2019s easier to measure the amount of juice from it and there\u2019s less splashing.   I try to stay away from bulky single use devices but I do have a panini press. I bought it on eBay right after I graduated and I lived on various panini style pita breads for about a year. Sometimes even now I\u2019ll still make a goat cheese, tomato, ham, and black pepper panini for dinner and it makes me feel 22 again. Also it\u2019s wipe clean. I love that thing.   I\u2019ve also recently got a vacuum sealer. I don\u2019t sous vide but I love to cook\/prepare in bulk. On Boxing Day I went to the supermarket and bought three full sized turkeys at about 30% normal price. I roasted the dark meat to turn into pie, took the breasts off and stocked my freezer (hence the sealer), and turned all the bones into stock so gelatinous it was actually kinda tough to cut through once cold). I\u2019ve also got small packets of shaped cookie dough in the freezer which are sealed. Unexpected guest\/hormonal cravings\/total apathy about what to do for dinner? I can have fresh homemade cookies out of the oven in 15 minutes.  I\u2018be also had a soda stream since I moved out on my own and it gets used daily. Often multiple times. I store 4 x 1 litre bottles of water in the fridge then carbonate at will. When I\u2019m away from home and access to fizzy water isn\u2019t so easy I miss it. The best part, deciding exactly how carbonated you want it. The worst part is choosing not to carbonate water at 2am because it makes loud farting noises and other people are asleep.","labels":0,"seconds_difference":12368.0,"score_ratio":1.6666666667}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg94o1o","c_root_id_B":"eg9kn91","created_at_utc_A":1549917904,"created_at_utc_B":1549927556,"score_A":3,"score_B":5,"human_ref_A":"Favorite kitchen gadget - Kitchen Artisan Stand Mixer (with attachments for meat mincing,pasta making, shredding, slicing, spiralling etc). I use it 3 to 4 times a week at least.  Gadget that doesn't get much use - My 6 qt crockpot slow cooker. TBH, it's a great appliance to have and I use it about twice a month during autumn and winter months but, it's too big for me as I normally cook for 2 people and takes lot of counter space so it's stowed away.  Gadget that gets much more use than I imagined while buying - An inexpensive battery operated milk frother. I didn't think I needed one but, my husband bought one 3 yrs ago as he likes frothed coffee. Oh boy! we have used it almost every single day and he is not paying for a cappuccino everyday anymore. Apparently he only got them for the froth. Haha!","human_ref_B":"I recently bought a potato ricer and love it. It just saves so much time over a conventional potato masher. So far I\u2019ve been using that time to add more butter.   I\u2019ve had an immersion blender for as long as I can remember, my first couple died after extensive use. Amazing for soups, great for a quick smoothie, you want houmous in 10 minutes? I\u2019m on it... I got a kitchen aid one a few years back and it\u2019s a huge improvement on my early ones. More powerful, better attachments, easier to clean.   I\u2019ve got green (lime), yellow (lemon), and orange (orange) Mexican elbow citrus squeezers. I love how they look on the counter when I have friends over for cocktails, and they reduce the amount your hands smell overwhelmingly of citrus zests (great if you\u2019re dealing with other food and need to taste it properly), but 90% of the time I just use my old fashioned squeezer. It\u2019s easier to measure the amount of juice from it and there\u2019s less splashing.   I try to stay away from bulky single use devices but I do have a panini press. I bought it on eBay right after I graduated and I lived on various panini style pita breads for about a year. Sometimes even now I\u2019ll still make a goat cheese, tomato, ham, and black pepper panini for dinner and it makes me feel 22 again. Also it\u2019s wipe clean. I love that thing.   I\u2019ve also recently got a vacuum sealer. I don\u2019t sous vide but I love to cook\/prepare in bulk. On Boxing Day I went to the supermarket and bought three full sized turkeys at about 30% normal price. I roasted the dark meat to turn into pie, took the breasts off and stocked my freezer (hence the sealer), and turned all the bones into stock so gelatinous it was actually kinda tough to cut through once cold). I\u2019ve also got small packets of shaped cookie dough in the freezer which are sealed. Unexpected guest\/hormonal cravings\/total apathy about what to do for dinner? I can have fresh homemade cookies out of the oven in 15 minutes.  I\u2018be also had a soda stream since I moved out on my own and it gets used daily. Often multiple times. I store 4 x 1 litre bottles of water in the fridge then carbonate at will. When I\u2019m away from home and access to fizzy water isn\u2019t so easy I miss it. The best part, deciding exactly how carbonated you want it. The worst part is choosing not to carbonate water at 2am because it makes loud farting noises and other people are asleep.","labels":0,"seconds_difference":9652.0,"score_ratio":1.6666666667}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg9a2vr","c_root_id_B":"eg9kn91","created_at_utc_A":1549920927,"created_at_utc_B":1549927556,"score_A":3,"score_B":5,"human_ref_A":"In addition to adding my votes for immersion blender, instant-read thermometer and Microplane zesters & graters, I love my ridiculously over-engineered and crazy expensive $50 garlic crusher from Kuhn-Rikon","human_ref_B":"I recently bought a potato ricer and love it. It just saves so much time over a conventional potato masher. So far I\u2019ve been using that time to add more butter.   I\u2019ve had an immersion blender for as long as I can remember, my first couple died after extensive use. Amazing for soups, great for a quick smoothie, you want houmous in 10 minutes? I\u2019m on it... I got a kitchen aid one a few years back and it\u2019s a huge improvement on my early ones. More powerful, better attachments, easier to clean.   I\u2019ve got green (lime), yellow (lemon), and orange (orange) Mexican elbow citrus squeezers. I love how they look on the counter when I have friends over for cocktails, and they reduce the amount your hands smell overwhelmingly of citrus zests (great if you\u2019re dealing with other food and need to taste it properly), but 90% of the time I just use my old fashioned squeezer. It\u2019s easier to measure the amount of juice from it and there\u2019s less splashing.   I try to stay away from bulky single use devices but I do have a panini press. I bought it on eBay right after I graduated and I lived on various panini style pita breads for about a year. Sometimes even now I\u2019ll still make a goat cheese, tomato, ham, and black pepper panini for dinner and it makes me feel 22 again. Also it\u2019s wipe clean. I love that thing.   I\u2019ve also recently got a vacuum sealer. I don\u2019t sous vide but I love to cook\/prepare in bulk. On Boxing Day I went to the supermarket and bought three full sized turkeys at about 30% normal price. I roasted the dark meat to turn into pie, took the breasts off and stocked my freezer (hence the sealer), and turned all the bones into stock so gelatinous it was actually kinda tough to cut through once cold). I\u2019ve also got small packets of shaped cookie dough in the freezer which are sealed. Unexpected guest\/hormonal cravings\/total apathy about what to do for dinner? I can have fresh homemade cookies out of the oven in 15 minutes.  I\u2018be also had a soda stream since I moved out on my own and it gets used daily. Often multiple times. I store 4 x 1 litre bottles of water in the fridge then carbonate at will. When I\u2019m away from home and access to fizzy water isn\u2019t so easy I miss it. The best part, deciding exactly how carbonated you want it. The worst part is choosing not to carbonate water at 2am because it makes loud farting noises and other people are asleep.","labels":0,"seconds_difference":6629.0,"score_ratio":1.6666666667}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg8zu66","c_root_id_B":"egddiu6","created_at_utc_A":1549915188,"created_at_utc_B":1550048352,"score_A":3,"score_B":6,"human_ref_A":"Microplanes, emersion blenders, and thermapen instant-read thermometers. They are all things you don't necessarily need, but oh boy are they amazing.","human_ref_B":"While instant read thermometers are prized gadgets, I feel that the wired thermometer is an underrated gadget. It's very handy to see temperature of a thing cooking in the oven without having to open the door to check.  Keeping an eye on a roast is a typical application for a wired thermometer, but I have been finding some interesting other uses too.  When I am experimenting with a baked thing like banana bread or some sort of cake, I find that it can be handy to poke in a wired thermometer after the thing has risen and is starting to set. Understanding core temperature gives me a sense of how close it is to reaching completion in a way that the toothpick test really doesn't do as well. I can watch the temperature trend up and pull a banana bread just as it is fully done on the outside with a crunchy crust with a still wet custardy interior (about 85C for quite custardy, 90C for quite moist but done).   Baking is not my usual balliwick, but the wired thermometer is helping me zero in on baking times a lot faster. It is especially helpful when baking in someone else's oven.  I use a waterproof probe for my Thermoworks DOT wired thermometer console for quick and dirty stovetop sous vide work. I'll pull out a prepared frozen chunk marinated meat from the freezer and use stovetop SV to defrost and par cook it before searing. With a full saucepan and a light touch on the coil power I can keep things +\/-2C which is about good enough for me. I can hold +\/-1C if I pay closer attention, but I haven't found it to be worth the trouble.   Stovetop SV saves me a lot of counter space or the need to lug out extra big stuff.  Two gadgets I want to get: battery powered pepper grinder and an olive pitter.   I often work with a \"clean hand, dirty hand\" scheme when handling meat. It'd be handy for me to be able to grind pepper with one hand with a pushbutton battery powered pepper mill.","labels":0,"seconds_difference":133164.0,"score_ratio":2.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egah6h9","c_root_id_B":"egddiu6","created_at_utc_A":1549953421,"created_at_utc_B":1550048352,"score_A":4,"score_B":6,"human_ref_A":"People have said microplane, its awesome. But one thing it actually doesn't do well is things like ginger where the fibers get stuck in the teeth. I actually find **oroshi-graters** to be super useful for thicker things and fibery things.  Also, **lever citrus squeezers**. Super useful especially if you make cocktails but its excellent for adding spashes of acid without getting your hands wet.","human_ref_B":"While instant read thermometers are prized gadgets, I feel that the wired thermometer is an underrated gadget. It's very handy to see temperature of a thing cooking in the oven without having to open the door to check.  Keeping an eye on a roast is a typical application for a wired thermometer, but I have been finding some interesting other uses too.  When I am experimenting with a baked thing like banana bread or some sort of cake, I find that it can be handy to poke in a wired thermometer after the thing has risen and is starting to set. Understanding core temperature gives me a sense of how close it is to reaching completion in a way that the toothpick test really doesn't do as well. I can watch the temperature trend up and pull a banana bread just as it is fully done on the outside with a crunchy crust with a still wet custardy interior (about 85C for quite custardy, 90C for quite moist but done).   Baking is not my usual balliwick, but the wired thermometer is helping me zero in on baking times a lot faster. It is especially helpful when baking in someone else's oven.  I use a waterproof probe for my Thermoworks DOT wired thermometer console for quick and dirty stovetop sous vide work. I'll pull out a prepared frozen chunk marinated meat from the freezer and use stovetop SV to defrost and par cook it before searing. With a full saucepan and a light touch on the coil power I can keep things +\/-2C which is about good enough for me. I can hold +\/-1C if I pay closer attention, but I haven't found it to be worth the trouble.   Stovetop SV saves me a lot of counter space or the need to lug out extra big stuff.  Two gadgets I want to get: battery powered pepper grinder and an olive pitter.   I often work with a \"clean hand, dirty hand\" scheme when handling meat. It'd be handy for me to be able to grind pepper with one hand with a pushbutton battery powered pepper mill.","labels":0,"seconds_difference":94931.0,"score_ratio":1.5}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg94o1o","c_root_id_B":"egddiu6","created_at_utc_A":1549917904,"created_at_utc_B":1550048352,"score_A":3,"score_B":6,"human_ref_A":"Favorite kitchen gadget - Kitchen Artisan Stand Mixer (with attachments for meat mincing,pasta making, shredding, slicing, spiralling etc). I use it 3 to 4 times a week at least.  Gadget that doesn't get much use - My 6 qt crockpot slow cooker. TBH, it's a great appliance to have and I use it about twice a month during autumn and winter months but, it's too big for me as I normally cook for 2 people and takes lot of counter space so it's stowed away.  Gadget that gets much more use than I imagined while buying - An inexpensive battery operated milk frother. I didn't think I needed one but, my husband bought one 3 yrs ago as he likes frothed coffee. Oh boy! we have used it almost every single day and he is not paying for a cappuccino everyday anymore. Apparently he only got them for the froth. Haha!","human_ref_B":"While instant read thermometers are prized gadgets, I feel that the wired thermometer is an underrated gadget. It's very handy to see temperature of a thing cooking in the oven without having to open the door to check.  Keeping an eye on a roast is a typical application for a wired thermometer, but I have been finding some interesting other uses too.  When I am experimenting with a baked thing like banana bread or some sort of cake, I find that it can be handy to poke in a wired thermometer after the thing has risen and is starting to set. Understanding core temperature gives me a sense of how close it is to reaching completion in a way that the toothpick test really doesn't do as well. I can watch the temperature trend up and pull a banana bread just as it is fully done on the outside with a crunchy crust with a still wet custardy interior (about 85C for quite custardy, 90C for quite moist but done).   Baking is not my usual balliwick, but the wired thermometer is helping me zero in on baking times a lot faster. It is especially helpful when baking in someone else's oven.  I use a waterproof probe for my Thermoworks DOT wired thermometer console for quick and dirty stovetop sous vide work. I'll pull out a prepared frozen chunk marinated meat from the freezer and use stovetop SV to defrost and par cook it before searing. With a full saucepan and a light touch on the coil power I can keep things +\/-2C which is about good enough for me. I can hold +\/-1C if I pay closer attention, but I haven't found it to be worth the trouble.   Stovetop SV saves me a lot of counter space or the need to lug out extra big stuff.  Two gadgets I want to get: battery powered pepper grinder and an olive pitter.   I often work with a \"clean hand, dirty hand\" scheme when handling meat. It'd be handy for me to be able to grind pepper with one hand with a pushbutton battery powered pepper mill.","labels":0,"seconds_difference":130448.0,"score_ratio":2.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egddiu6","c_root_id_B":"eg9a2vr","created_at_utc_A":1550048352,"created_at_utc_B":1549920927,"score_A":6,"score_B":3,"human_ref_A":"While instant read thermometers are prized gadgets, I feel that the wired thermometer is an underrated gadget. It's very handy to see temperature of a thing cooking in the oven without having to open the door to check.  Keeping an eye on a roast is a typical application for a wired thermometer, but I have been finding some interesting other uses too.  When I am experimenting with a baked thing like banana bread or some sort of cake, I find that it can be handy to poke in a wired thermometer after the thing has risen and is starting to set. Understanding core temperature gives me a sense of how close it is to reaching completion in a way that the toothpick test really doesn't do as well. I can watch the temperature trend up and pull a banana bread just as it is fully done on the outside with a crunchy crust with a still wet custardy interior (about 85C for quite custardy, 90C for quite moist but done).   Baking is not my usual balliwick, but the wired thermometer is helping me zero in on baking times a lot faster. It is especially helpful when baking in someone else's oven.  I use a waterproof probe for my Thermoworks DOT wired thermometer console for quick and dirty stovetop sous vide work. I'll pull out a prepared frozen chunk marinated meat from the freezer and use stovetop SV to defrost and par cook it before searing. With a full saucepan and a light touch on the coil power I can keep things +\/-2C which is about good enough for me. I can hold +\/-1C if I pay closer attention, but I haven't found it to be worth the trouble.   Stovetop SV saves me a lot of counter space or the need to lug out extra big stuff.  Two gadgets I want to get: battery powered pepper grinder and an olive pitter.   I often work with a \"clean hand, dirty hand\" scheme when handling meat. It'd be handy for me to be able to grind pepper with one hand with a pushbutton battery powered pepper mill.","human_ref_B":"In addition to adding my votes for immersion blender, instant-read thermometer and Microplane zesters & graters, I love my ridiculously over-engineered and crazy expensive $50 garlic crusher from Kuhn-Rikon","labels":1,"seconds_difference":127425.0,"score_ratio":2.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egddiu6","c_root_id_B":"ega5hzb","created_at_utc_A":1550048352,"created_at_utc_B":1549942423,"score_A":6,"score_B":2,"human_ref_A":"While instant read thermometers are prized gadgets, I feel that the wired thermometer is an underrated gadget. It's very handy to see temperature of a thing cooking in the oven without having to open the door to check.  Keeping an eye on a roast is a typical application for a wired thermometer, but I have been finding some interesting other uses too.  When I am experimenting with a baked thing like banana bread or some sort of cake, I find that it can be handy to poke in a wired thermometer after the thing has risen and is starting to set. Understanding core temperature gives me a sense of how close it is to reaching completion in a way that the toothpick test really doesn't do as well. I can watch the temperature trend up and pull a banana bread just as it is fully done on the outside with a crunchy crust with a still wet custardy interior (about 85C for quite custardy, 90C for quite moist but done).   Baking is not my usual balliwick, but the wired thermometer is helping me zero in on baking times a lot faster. It is especially helpful when baking in someone else's oven.  I use a waterproof probe for my Thermoworks DOT wired thermometer console for quick and dirty stovetop sous vide work. I'll pull out a prepared frozen chunk marinated meat from the freezer and use stovetop SV to defrost and par cook it before searing. With a full saucepan and a light touch on the coil power I can keep things +\/-2C which is about good enough for me. I can hold +\/-1C if I pay closer attention, but I haven't found it to be worth the trouble.   Stovetop SV saves me a lot of counter space or the need to lug out extra big stuff.  Two gadgets I want to get: battery powered pepper grinder and an olive pitter.   I often work with a \"clean hand, dirty hand\" scheme when handling meat. It'd be handy for me to be able to grind pepper with one hand with a pushbutton battery powered pepper mill.","human_ref_B":"To me a gadget is neither a full on appliance (like a stick blender) not a tool (like a thermaPen), though I love both, but a small convenience that might be overlooked or mistakenly thought to be a unitasker, so I nominate the large tea basket.  I use one that is 50 years old and perforated sheet metal that screws together, rather than the spring clip mesh one linked, but yards of cheesecloth and miles of twine for tying bouquet garni have been saved by using a large tea basket.  Put yer stuff in there, simmer, remove and run through the dishwasher.  Because it is large, you get good circulation for flavoring; because it is essentially indestructible, it never goes on the \"to buy \"list; because stem tying is not in play, you never have to fiddle with matching sprig lengths\/sturdiness.","labels":1,"seconds_difference":105929.0,"score_ratio":3.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egddiu6","c_root_id_B":"egd6wsl","created_at_utc_A":1550048352,"created_at_utc_B":1550038651,"score_A":6,"score_B":3,"human_ref_A":"While instant read thermometers are prized gadgets, I feel that the wired thermometer is an underrated gadget. It's very handy to see temperature of a thing cooking in the oven without having to open the door to check.  Keeping an eye on a roast is a typical application for a wired thermometer, but I have been finding some interesting other uses too.  When I am experimenting with a baked thing like banana bread or some sort of cake, I find that it can be handy to poke in a wired thermometer after the thing has risen and is starting to set. Understanding core temperature gives me a sense of how close it is to reaching completion in a way that the toothpick test really doesn't do as well. I can watch the temperature trend up and pull a banana bread just as it is fully done on the outside with a crunchy crust with a still wet custardy interior (about 85C for quite custardy, 90C for quite moist but done).   Baking is not my usual balliwick, but the wired thermometer is helping me zero in on baking times a lot faster. It is especially helpful when baking in someone else's oven.  I use a waterproof probe for my Thermoworks DOT wired thermometer console for quick and dirty stovetop sous vide work. I'll pull out a prepared frozen chunk marinated meat from the freezer and use stovetop SV to defrost and par cook it before searing. With a full saucepan and a light touch on the coil power I can keep things +\/-2C which is about good enough for me. I can hold +\/-1C if I pay closer attention, but I haven't found it to be worth the trouble.   Stovetop SV saves me a lot of counter space or the need to lug out extra big stuff.  Two gadgets I want to get: battery powered pepper grinder and an olive pitter.   I often work with a \"clean hand, dirty hand\" scheme when handling meat. It'd be handy for me to be able to grind pepper with one hand with a pushbutton battery powered pepper mill.","human_ref_B":"I love my hand sieves. Got a set ranging from about 2\u201d diameter to 12\u201d, and I use them in a ton of ways I never thought of before. Straining out lemon seeds (never was good with the through-the-fingers method), poaching eggs the Heston Blumenthal way, straining custards and soups to get a silky-smooth texture, and straining out veggies and bones when I make stock. I\u2019ll even use them as a spider to fish out blanched veggies and small pasta, plus straining cocktails (I use a mason jar for shaken drinks and then strain them into the glass, works like a dream for the home bartender who doesn\u2019t feel like cleaning a Boston shaker\/Hawthorne strainer). Love em.","labels":1,"seconds_difference":9701.0,"score_ratio":2.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egb30u9","c_root_id_B":"egddiu6","created_at_utc_A":1549982392,"created_at_utc_B":1550048352,"score_A":2,"score_B":6,"human_ref_A":"Baby nutmeg grater but I keep it by my salt and pepper mills.  Just mashing some potatoes in the week? Step it up a notch without even having to go find that nutmeg grater, that thing is there already. It enhances a lot of different things.","human_ref_B":"While instant read thermometers are prized gadgets, I feel that the wired thermometer is an underrated gadget. It's very handy to see temperature of a thing cooking in the oven without having to open the door to check.  Keeping an eye on a roast is a typical application for a wired thermometer, but I have been finding some interesting other uses too.  When I am experimenting with a baked thing like banana bread or some sort of cake, I find that it can be handy to poke in a wired thermometer after the thing has risen and is starting to set. Understanding core temperature gives me a sense of how close it is to reaching completion in a way that the toothpick test really doesn't do as well. I can watch the temperature trend up and pull a banana bread just as it is fully done on the outside with a crunchy crust with a still wet custardy interior (about 85C for quite custardy, 90C for quite moist but done).   Baking is not my usual balliwick, but the wired thermometer is helping me zero in on baking times a lot faster. It is especially helpful when baking in someone else's oven.  I use a waterproof probe for my Thermoworks DOT wired thermometer console for quick and dirty stovetop sous vide work. I'll pull out a prepared frozen chunk marinated meat from the freezer and use stovetop SV to defrost and par cook it before searing. With a full saucepan and a light touch on the coil power I can keep things +\/-2C which is about good enough for me. I can hold +\/-1C if I pay closer attention, but I haven't found it to be worth the trouble.   Stovetop SV saves me a lot of counter space or the need to lug out extra big stuff.  Two gadgets I want to get: battery powered pepper grinder and an olive pitter.   I often work with a \"clean hand, dirty hand\" scheme when handling meat. It'd be handy for me to be able to grind pepper with one hand with a pushbutton battery powered pepper mill.","labels":0,"seconds_difference":65960.0,"score_ratio":3.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg8zu66","c_root_id_B":"egah6h9","created_at_utc_A":1549915188,"created_at_utc_B":1549953421,"score_A":3,"score_B":4,"human_ref_A":"Microplanes, emersion blenders, and thermapen instant-read thermometers. They are all things you don't necessarily need, but oh boy are they amazing.","human_ref_B":"People have said microplane, its awesome. But one thing it actually doesn't do well is things like ginger where the fibers get stuck in the teeth. I actually find **oroshi-graters** to be super useful for thicker things and fibery things.  Also, **lever citrus squeezers**. Super useful especially if you make cocktails but its excellent for adding spashes of acid without getting your hands wet.","labels":0,"seconds_difference":38233.0,"score_ratio":1.3333333333}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg8zu66","c_root_id_B":"egf5uh6","created_at_utc_A":1549915188,"created_at_utc_B":1550101828,"score_A":3,"score_B":4,"human_ref_A":"Microplanes, emersion blenders, and thermapen instant-read thermometers. They are all things you don't necessarily need, but oh boy are they amazing.","human_ref_B":"I've had a few immersion blenders over the years. A single speed $5 Black Friday special that did a passable job while I was in school. A Kitchen Aid 2 speed that I expected to last longer, but got the job done for the short time it was around. A breville variable speed that was honestly unimpressive for the price, though it still works.  Most recently I bought the All Clad immersion blender as a gift, the recipient has an all clad preference (fetish?), so while I've never bought AC electrics before I gave it s shot...and the outlet + coupon made it less than half the price of my breville. WHOA! I'm pretty sure I could water ski behind a boat powered by this stick blender. It's ridiculous. The lowest variable speed setting is considerably more powerful than the breville at full tilt. I'm scared to use it for a 1 egg mayo, or soup\/sauce less than 3\" deep. If you want a stand blender on the end of a wand, AC has you covered. Highly recommend trying one out, and wearing an apron while doing so.","labels":0,"seconds_difference":186640.0,"score_ratio":1.3333333333}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg94o1o","c_root_id_B":"egah6h9","created_at_utc_A":1549917904,"created_at_utc_B":1549953421,"score_A":3,"score_B":4,"human_ref_A":"Favorite kitchen gadget - Kitchen Artisan Stand Mixer (with attachments for meat mincing,pasta making, shredding, slicing, spiralling etc). I use it 3 to 4 times a week at least.  Gadget that doesn't get much use - My 6 qt crockpot slow cooker. TBH, it's a great appliance to have and I use it about twice a month during autumn and winter months but, it's too big for me as I normally cook for 2 people and takes lot of counter space so it's stowed away.  Gadget that gets much more use than I imagined while buying - An inexpensive battery operated milk frother. I didn't think I needed one but, my husband bought one 3 yrs ago as he likes frothed coffee. Oh boy! we have used it almost every single day and he is not paying for a cappuccino everyday anymore. Apparently he only got them for the froth. Haha!","human_ref_B":"People have said microplane, its awesome. But one thing it actually doesn't do well is things like ginger where the fibers get stuck in the teeth. I actually find **oroshi-graters** to be super useful for thicker things and fibery things.  Also, **lever citrus squeezers**. Super useful especially if you make cocktails but its excellent for adding spashes of acid without getting your hands wet.","labels":0,"seconds_difference":35517.0,"score_ratio":1.3333333333}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg9a2vr","c_root_id_B":"egah6h9","created_at_utc_A":1549920927,"created_at_utc_B":1549953421,"score_A":3,"score_B":4,"human_ref_A":"In addition to adding my votes for immersion blender, instant-read thermometer and Microplane zesters & graters, I love my ridiculously over-engineered and crazy expensive $50 garlic crusher from Kuhn-Rikon","human_ref_B":"People have said microplane, its awesome. But one thing it actually doesn't do well is things like ginger where the fibers get stuck in the teeth. I actually find **oroshi-graters** to be super useful for thicker things and fibery things.  Also, **lever citrus squeezers**. Super useful especially if you make cocktails but its excellent for adding spashes of acid without getting your hands wet.","labels":0,"seconds_difference":32494.0,"score_ratio":1.3333333333}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egah6h9","c_root_id_B":"ega5hzb","created_at_utc_A":1549953421,"created_at_utc_B":1549942423,"score_A":4,"score_B":2,"human_ref_A":"People have said microplane, its awesome. But one thing it actually doesn't do well is things like ginger where the fibers get stuck in the teeth. I actually find **oroshi-graters** to be super useful for thicker things and fibery things.  Also, **lever citrus squeezers**. Super useful especially if you make cocktails but its excellent for adding spashes of acid without getting your hands wet.","human_ref_B":"To me a gadget is neither a full on appliance (like a stick blender) not a tool (like a thermaPen), though I love both, but a small convenience that might be overlooked or mistakenly thought to be a unitasker, so I nominate the large tea basket.  I use one that is 50 years old and perforated sheet metal that screws together, rather than the spring clip mesh one linked, but yards of cheesecloth and miles of twine for tying bouquet garni have been saved by using a large tea basket.  Put yer stuff in there, simmer, remove and run through the dishwasher.  Because it is large, you get good circulation for flavoring; because it is essentially indestructible, it never goes on the \"to buy \"list; because stem tying is not in play, you never have to fiddle with matching sprig lengths\/sturdiness.","labels":1,"seconds_difference":10998.0,"score_ratio":2.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"eg94o1o","c_root_id_B":"egf5uh6","created_at_utc_A":1549917904,"created_at_utc_B":1550101828,"score_A":3,"score_B":4,"human_ref_A":"Favorite kitchen gadget - Kitchen Artisan Stand Mixer (with attachments for meat mincing,pasta making, shredding, slicing, spiralling etc). I use it 3 to 4 times a week at least.  Gadget that doesn't get much use - My 6 qt crockpot slow cooker. TBH, it's a great appliance to have and I use it about twice a month during autumn and winter months but, it's too big for me as I normally cook for 2 people and takes lot of counter space so it's stowed away.  Gadget that gets much more use than I imagined while buying - An inexpensive battery operated milk frother. I didn't think I needed one but, my husband bought one 3 yrs ago as he likes frothed coffee. Oh boy! we have used it almost every single day and he is not paying for a cappuccino everyday anymore. Apparently he only got them for the froth. Haha!","human_ref_B":"I've had a few immersion blenders over the years. A single speed $5 Black Friday special that did a passable job while I was in school. A Kitchen Aid 2 speed that I expected to last longer, but got the job done for the short time it was around. A breville variable speed that was honestly unimpressive for the price, though it still works.  Most recently I bought the All Clad immersion blender as a gift, the recipient has an all clad preference (fetish?), so while I've never bought AC electrics before I gave it s shot...and the outlet + coupon made it less than half the price of my breville. WHOA! I'm pretty sure I could water ski behind a boat powered by this stick blender. It's ridiculous. The lowest variable speed setting is considerably more powerful than the breville at full tilt. I'm scared to use it for a 1 egg mayo, or soup\/sauce less than 3\" deep. If you want a stand blender on the end of a wand, AC has you covered. Highly recommend trying one out, and wearing an apron while doing so.","labels":0,"seconds_difference":183924.0,"score_ratio":1.3333333333}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egf5uh6","c_root_id_B":"eg9a2vr","created_at_utc_A":1550101828,"created_at_utc_B":1549920927,"score_A":4,"score_B":3,"human_ref_A":"I've had a few immersion blenders over the years. A single speed $5 Black Friday special that did a passable job while I was in school. A Kitchen Aid 2 speed that I expected to last longer, but got the job done for the short time it was around. A breville variable speed that was honestly unimpressive for the price, though it still works.  Most recently I bought the All Clad immersion blender as a gift, the recipient has an all clad preference (fetish?), so while I've never bought AC electrics before I gave it s shot...and the outlet + coupon made it less than half the price of my breville. WHOA! I'm pretty sure I could water ski behind a boat powered by this stick blender. It's ridiculous. The lowest variable speed setting is considerably more powerful than the breville at full tilt. I'm scared to use it for a 1 egg mayo, or soup\/sauce less than 3\" deep. If you want a stand blender on the end of a wand, AC has you covered. Highly recommend trying one out, and wearing an apron while doing so.","human_ref_B":"In addition to adding my votes for immersion blender, instant-read thermometer and Microplane zesters & graters, I love my ridiculously over-engineered and crazy expensive $50 garlic crusher from Kuhn-Rikon","labels":1,"seconds_difference":180901.0,"score_ratio":1.3333333333}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egf5uh6","c_root_id_B":"ega5hzb","created_at_utc_A":1550101828,"created_at_utc_B":1549942423,"score_A":4,"score_B":2,"human_ref_A":"I've had a few immersion blenders over the years. A single speed $5 Black Friday special that did a passable job while I was in school. A Kitchen Aid 2 speed that I expected to last longer, but got the job done for the short time it was around. A breville variable speed that was honestly unimpressive for the price, though it still works.  Most recently I bought the All Clad immersion blender as a gift, the recipient has an all clad preference (fetish?), so while I've never bought AC electrics before I gave it s shot...and the outlet + coupon made it less than half the price of my breville. WHOA! I'm pretty sure I could water ski behind a boat powered by this stick blender. It's ridiculous. The lowest variable speed setting is considerably more powerful than the breville at full tilt. I'm scared to use it for a 1 egg mayo, or soup\/sauce less than 3\" deep. If you want a stand blender on the end of a wand, AC has you covered. Highly recommend trying one out, and wearing an apron while doing so.","human_ref_B":"To me a gadget is neither a full on appliance (like a stick blender) not a tool (like a thermaPen), though I love both, but a small convenience that might be overlooked or mistakenly thought to be a unitasker, so I nominate the large tea basket.  I use one that is 50 years old and perforated sheet metal that screws together, rather than the spring clip mesh one linked, but yards of cheesecloth and miles of twine for tying bouquet garni have been saved by using a large tea basket.  Put yer stuff in there, simmer, remove and run through the dishwasher.  Because it is large, you get good circulation for flavoring; because it is essentially indestructible, it never goes on the \"to buy \"list; because stem tying is not in play, you never have to fiddle with matching sprig lengths\/sturdiness.","labels":1,"seconds_difference":159405.0,"score_ratio":2.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egf5uh6","c_root_id_B":"egd6wsl","created_at_utc_A":1550101828,"created_at_utc_B":1550038651,"score_A":4,"score_B":3,"human_ref_A":"I've had a few immersion blenders over the years. A single speed $5 Black Friday special that did a passable job while I was in school. A Kitchen Aid 2 speed that I expected to last longer, but got the job done for the short time it was around. A breville variable speed that was honestly unimpressive for the price, though it still works.  Most recently I bought the All Clad immersion blender as a gift, the recipient has an all clad preference (fetish?), so while I've never bought AC electrics before I gave it s shot...and the outlet + coupon made it less than half the price of my breville. WHOA! I'm pretty sure I could water ski behind a boat powered by this stick blender. It's ridiculous. The lowest variable speed setting is considerably more powerful than the breville at full tilt. I'm scared to use it for a 1 egg mayo, or soup\/sauce less than 3\" deep. If you want a stand blender on the end of a wand, AC has you covered. Highly recommend trying one out, and wearing an apron while doing so.","human_ref_B":"I love my hand sieves. Got a set ranging from about 2\u201d diameter to 12\u201d, and I use them in a ton of ways I never thought of before. Straining out lemon seeds (never was good with the through-the-fingers method), poaching eggs the Heston Blumenthal way, straining custards and soups to get a silky-smooth texture, and straining out veggies and bones when I make stock. I\u2019ll even use them as a spider to fish out blanched veggies and small pasta, plus straining cocktails (I use a mason jar for shaken drinks and then strain them into the glass, works like a dream for the home bartender who doesn\u2019t feel like cleaning a Boston shaker\/Hawthorne strainer). Love em.","labels":1,"seconds_difference":63177.0,"score_ratio":1.3333333333}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egb30u9","c_root_id_B":"egf5uh6","created_at_utc_A":1549982392,"created_at_utc_B":1550101828,"score_A":2,"score_B":4,"human_ref_A":"Baby nutmeg grater but I keep it by my salt and pepper mills.  Just mashing some potatoes in the week? Step it up a notch without even having to go find that nutmeg grater, that thing is there already. It enhances a lot of different things.","human_ref_B":"I've had a few immersion blenders over the years. A single speed $5 Black Friday special that did a passable job while I was in school. A Kitchen Aid 2 speed that I expected to last longer, but got the job done for the short time it was around. A breville variable speed that was honestly unimpressive for the price, though it still works.  Most recently I bought the All Clad immersion blender as a gift, the recipient has an all clad preference (fetish?), so while I've never bought AC electrics before I gave it s shot...and the outlet + coupon made it less than half the price of my breville. WHOA! I'm pretty sure I could water ski behind a boat powered by this stick blender. It's ridiculous. The lowest variable speed setting is considerably more powerful than the breville at full tilt. I'm scared to use it for a 1 egg mayo, or soup\/sauce less than 3\" deep. If you want a stand blender on the end of a wand, AC has you covered. Highly recommend trying one out, and wearing an apron while doing so.","labels":0,"seconds_difference":119436.0,"score_ratio":2.0}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egd6wsl","c_root_id_B":"ega5hzb","created_at_utc_A":1550038651,"created_at_utc_B":1549942423,"score_A":3,"score_B":2,"human_ref_A":"I love my hand sieves. Got a set ranging from about 2\u201d diameter to 12\u201d, and I use them in a ton of ways I never thought of before. Straining out lemon seeds (never was good with the through-the-fingers method), poaching eggs the Heston Blumenthal way, straining custards and soups to get a silky-smooth texture, and straining out veggies and bones when I make stock. I\u2019ll even use them as a spider to fish out blanched veggies and small pasta, plus straining cocktails (I use a mason jar for shaken drinks and then strain them into the glass, works like a dream for the home bartender who doesn\u2019t feel like cleaning a Boston shaker\/Hawthorne strainer). Love em.","human_ref_B":"To me a gadget is neither a full on appliance (like a stick blender) not a tool (like a thermaPen), though I love both, but a small convenience that might be overlooked or mistakenly thought to be a unitasker, so I nominate the large tea basket.  I use one that is 50 years old and perforated sheet metal that screws together, rather than the spring clip mesh one linked, but yards of cheesecloth and miles of twine for tying bouquet garni have been saved by using a large tea basket.  Put yer stuff in there, simmer, remove and run through the dishwasher.  Because it is large, you get good circulation for flavoring; because it is essentially indestructible, it never goes on the \"to buy \"list; because stem tying is not in play, you never have to fiddle with matching sprig lengths\/sturdiness.","labels":1,"seconds_difference":96228.0,"score_ratio":1.5}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egperi7","c_root_id_B":"ega5hzb","created_at_utc_A":1550459592,"created_at_utc_B":1549942423,"score_A":3,"score_B":2,"human_ref_A":"They're not really \"gadgets\" per se, but I would say something as simple as a set of stainless steel mixing bowls truly changed my culinary life.  Before I had them, I would just have to hunt for any bowl I could find to mix stuff, sometimes washing it afterwards to use as a serving bowl!  I used to mix pancake batter in my salad bowl.  Mixing bowls are sturdy, easy to clean, and incredibly useful.","human_ref_B":"To me a gadget is neither a full on appliance (like a stick blender) not a tool (like a thermaPen), though I love both, but a small convenience that might be overlooked or mistakenly thought to be a unitasker, so I nominate the large tea basket.  I use one that is 50 years old and perforated sheet metal that screws together, rather than the spring clip mesh one linked, but yards of cheesecloth and miles of twine for tying bouquet garni have been saved by using a large tea basket.  Put yer stuff in there, simmer, remove and run through the dishwasher.  Because it is large, you get good circulation for flavoring; because it is essentially indestructible, it never goes on the \"to buy \"list; because stem tying is not in play, you never have to fiddle with matching sprig lengths\/sturdiness.","labels":1,"seconds_difference":517169.0,"score_ratio":1.5}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egd6wsl","c_root_id_B":"egb30u9","created_at_utc_A":1550038651,"created_at_utc_B":1549982392,"score_A":3,"score_B":2,"human_ref_A":"I love my hand sieves. Got a set ranging from about 2\u201d diameter to 12\u201d, and I use them in a ton of ways I never thought of before. Straining out lemon seeds (never was good with the through-the-fingers method), poaching eggs the Heston Blumenthal way, straining custards and soups to get a silky-smooth texture, and straining out veggies and bones when I make stock. I\u2019ll even use them as a spider to fish out blanched veggies and small pasta, plus straining cocktails (I use a mason jar for shaken drinks and then strain them into the glass, works like a dream for the home bartender who doesn\u2019t feel like cleaning a Boston shaker\/Hawthorne strainer). Love em.","human_ref_B":"Baby nutmeg grater but I keep it by my salt and pepper mills.  Just mashing some potatoes in the week? Step it up a notch without even having to go find that nutmeg grater, that thing is there already. It enhances a lot of different things.","labels":1,"seconds_difference":56259.0,"score_ratio":1.5}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egperi7","c_root_id_B":"egb30u9","created_at_utc_A":1550459592,"created_at_utc_B":1549982392,"score_A":3,"score_B":2,"human_ref_A":"They're not really \"gadgets\" per se, but I would say something as simple as a set of stainless steel mixing bowls truly changed my culinary life.  Before I had them, I would just have to hunt for any bowl I could find to mix stuff, sometimes washing it afterwards to use as a serving bowl!  I used to mix pancake batter in my salad bowl.  Mixing bowls are sturdy, easy to clean, and incredibly useful.","human_ref_B":"Baby nutmeg grater but I keep it by my salt and pepper mills.  Just mashing some potatoes in the week? Step it up a notch without even having to go find that nutmeg grater, that thing is there already. It enhances a lot of different things.","labels":1,"seconds_difference":477200.0,"score_ratio":1.5}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egperi7","c_root_id_B":"egi0anw","created_at_utc_A":1550459592,"created_at_utc_B":1550193872,"score_A":3,"score_B":2,"human_ref_A":"They're not really \"gadgets\" per se, but I would say something as simple as a set of stainless steel mixing bowls truly changed my culinary life.  Before I had them, I would just have to hunt for any bowl I could find to mix stuff, sometimes washing it afterwards to use as a serving bowl!  I used to mix pancake batter in my salad bowl.  Mixing bowls are sturdy, easy to clean, and incredibly useful.","human_ref_B":"I just bought a Smoke Gun. It's pretty fun, made smoked salmon this week and it came out delicious. Can't wait to try more things.","labels":1,"seconds_difference":265720.0,"score_ratio":1.5}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egperi7","c_root_id_B":"egjnlqk","created_at_utc_A":1550459592,"created_at_utc_B":1550255154,"score_A":3,"score_B":2,"human_ref_A":"They're not really \"gadgets\" per se, but I would say something as simple as a set of stainless steel mixing bowls truly changed my culinary life.  Before I had them, I would just have to hunt for any bowl I could find to mix stuff, sometimes washing it afterwards to use as a serving bowl!  I used to mix pancake batter in my salad bowl.  Mixing bowls are sturdy, easy to clean, and incredibly useful.","human_ref_B":"Something I use 4 to 5 times a week is a stainless steel tea ball.  It's bigger than a normal tea ball, picked it up in an Asian grocery store and it's about 2 inches in diameter.  Great for fresh herbs in a long simmering soup.  Love to poach with it stuffed full of aromatics.  Never have to fish out loose stems or a big wad of dripping cheesecloth and twine.","labels":1,"seconds_difference":204438.0,"score_ratio":1.5}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egjqfnw","c_root_id_B":"egperi7","created_at_utc_A":1550257104,"created_at_utc_B":1550459592,"score_A":2,"score_B":3,"human_ref_A":"Rice cookers - I keep hearing the praise for them. Do they make anything other than rice?  Does an instant pot also have the rice cooker functionality?","human_ref_B":"They're not really \"gadgets\" per se, but I would say something as simple as a set of stainless steel mixing bowls truly changed my culinary life.  Before I had them, I would just have to hunt for any bowl I could find to mix stuff, sometimes washing it afterwards to use as a serving bowl!  I used to mix pancake batter in my salad bowl.  Mixing bowls are sturdy, easy to clean, and incredibly useful.","labels":0,"seconds_difference":202488.0,"score_ratio":1.5}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egmz5n2","c_root_id_B":"egperi7","created_at_utc_A":1550371402,"created_at_utc_B":1550459592,"score_A":2,"score_B":3,"human_ref_A":"https:\/\/www.simplygoodstuff.com\/rex_swiss-peeler.html  Best vegetable peeler ever. Also can do quick Julianne for small jobs. Takes the eyes out of potatoes fast. Fits the hand better. I like mybmicroplane for a lot of zest, but use this for just a little (peel, turn sideways and fine Julianne, then mince with a knife.). I use it to slice cheese for sandwiches. Make carrot slices for salads.  It's like an inverse mandolin\/vegetable peeler. Whatever, you need one. Trust me.","human_ref_B":"They're not really \"gadgets\" per se, but I would say something as simple as a set of stainless steel mixing bowls truly changed my culinary life.  Before I had them, I would just have to hunt for any bowl I could find to mix stuff, sometimes washing it afterwards to use as a serving bowl!  I used to mix pancake batter in my salad bowl.  Mixing bowls are sturdy, easy to clean, and incredibly useful.","labels":0,"seconds_difference":88190.0,"score_ratio":1.5}
{"post_id":"apimi6","domain":"askculinary_test","upvote_ratio":0.93,"history":"Weekly Discussion - Kitchen Gadgets and Small Appliances We talk a lot here about knives, pots and pans, ovens, stoves and grills. But all those other kitchen tools are not be discounted. The food processors, stick blenders, garlic presses, meat grinders, pasta rollers, thermometers, olive pitters and strawberry hullers all deserve their due too.  What's your favorite kitchen gadget? What makes the particular model you have better than all the other ones out there?  What did you buy with the best of intentions but ended up not using much at all? What gets a lot more use than you expected?","c_root_id_A":"egperi7","c_root_id_B":"egnr9pi","created_at_utc_A":1550459592,"created_at_utc_B":1550409369,"score_A":3,"score_B":2,"human_ref_A":"They're not really \"gadgets\" per se, but I would say something as simple as a set of stainless steel mixing bowls truly changed my culinary life.  Before I had them, I would just have to hunt for any bowl I could find to mix stuff, sometimes washing it afterwards to use as a serving bowl!  I used to mix pancake batter in my salad bowl.  Mixing bowls are sturdy, easy to clean, and incredibly useful.","human_ref_B":"Could I fry rice balls (Japanese onigiri sans seaweed wrapping) covered in batter in an air fryer or would it fall part?","labels":1,"seconds_difference":50223.0,"score_ratio":1.5}
{"post_id":"ulvcod","domain":"askculinary_test","upvote_ratio":0.75,"history":"Air fried capers How can I keep them from rehydrating and getting soft after a few days?  They\u2019re for a Caesar salad and we mixed them with roasted pumpkin seeds as a topper, but after a few days in a portion cup with the salad the capers were soft rather than crunchy.  We want to avoid added oils and deep frying but we do have access to fryers and if that\u2019s the only way then so be it. I haven\u2019t made capers in a fryer in 15 years, reminders\/tips on that would be welcome.","c_root_id_A":"i7y35ru","c_root_id_B":"i7xu3tj","created_at_utc_A":1652118698,"created_at_utc_B":1652115081,"score_A":15,"score_B":5,"human_ref_A":"Are your capers heavily salted?  Salt is hygroscopic. It absorbs water from the air seeking to wet out to a 75% relative humidity. I suspect that your (styrene?) portion container is not performing it's duty as a water vapor barrier (styrene is a poor water vapor barrier). If there's a little number 6 inside of a recycling triangle arrow symbol on the base of the container, it has been marked as being made of styrene.  I suggest an experiment where you put just your air fried capers in a small glass mason jar sealed up tight and wait a few days to see if your capers stay crispy. If they don't then you still have some substantial water in the capers after frying. You may have to further dry fried capers in the oven if they're coming out of the fryer still bubbling. Further frying could end up burning them so drying them completely in a low oven may be the ticket.  If they stay crisp, then store some freshly crisped capers in a mason jar with pumpkin seeds to do the same test. If they get soggy, then your pumpkin seeds are probably carrying some moisture. If the whole deal stays crispy, then I suspect that your container is too permeable to water vapor.  Toast some seeds before jarring them with your capers for a third test to eliminate moisture from the seeds before packaging.  All three tests could be done at the same time with different iterations of materials to see if you can keep things crispy with an ideal container. This battery of tests is intended to find sources of moisture in your materials.  The next battery of tests is intended to test means to package a serving of your garnish. I would do this test after figuring out how to get your materials to stay crunchy in the mason jar so you won't be fighting the moisture in the material and chasing your tail troubleshooting the packaging.  Package some of your dried material in the following ways and store them in your salad container as you would normally:  1. Styrene serving container packed as before  2. Over wrap styrene serving container in tin foil   3. Switch container materials to something else if you can find them: marked 1, 2, 3, 5, for PET, HDPE, PVC, PP, materials which are much better vapor barriers if you have started with something really bad like styrene (#6)  I'm assuming that you're doing this for some commercial reason.","human_ref_B":"If you\u2019re storing them with the salad they\u2019re going to take on the moisture. There\u2019s no way to store them with that much liquid and prevent it.","labels":1,"seconds_difference":3617.0,"score_ratio":3.0}
{"post_id":"bixr8t","domain":"askculinary_test","upvote_ratio":0.64,"history":"Is there a way to clarify bacon fat, similar to making ghee out of butter? For all I know there\u2019s no point to doing something like that, but I got curious while making green beans.","c_root_id_A":"em3w9ok","c_root_id_B":"em3zkxq","created_at_utc_A":1556589527,"created_at_utc_B":1556591930,"score_A":11,"score_B":41,"human_ref_A":"I do it all the time.  Pour the warm fat into a coffee filter molded to fit a heat resistant container. That's it.","human_ref_B":"Butter is different from most fats in that it\u2019s not *just* fat - it\u2019s also part water and has milk solids suspended in it. When you clarify butter, you simmer off the water and strain out the solids, to isolate just the fat by itself.  So bacon fat, strictly speaking, is already \u201cclarified\u201d in that sense. Now, if you\u2019re just talking about the drippings you poured off a pan of bacon, then that\u2019s a similar situation. There might be some water left in it, and there\u2019s probably little bits of bacon solids floating around. You can do basically the same thing as with butter - heat it for a bit to make sure any water has evaporated, then run it through a fine strainer.","labels":0,"seconds_difference":2403.0,"score_ratio":3.7272727273}
{"post_id":"bixr8t","domain":"askculinary_test","upvote_ratio":0.64,"history":"Is there a way to clarify bacon fat, similar to making ghee out of butter? For all I know there\u2019s no point to doing something like that, but I got curious while making green beans.","c_root_id_A":"em3w9ok","c_root_id_B":"em46thv","created_at_utc_A":1556589527,"created_at_utc_B":1556598380,"score_A":11,"score_B":12,"human_ref_A":"I do it all the time.  Pour the warm fat into a coffee filter molded to fit a heat resistant container. That's it.","human_ref_B":"Bake your bacon slowly at low heat on a clean baking tray in the oven. Done right you'll wind up with clean, clear fat without the burnt solids.","labels":0,"seconds_difference":8853.0,"score_ratio":1.0909090909}
{"post_id":"1sii9g","domain":"askculinary_test","upvote_ratio":0.93,"history":"Sweet Potato Fries - What is the trick to make them crispy and delicious? I've made sweet potato fries a few times, and I've never been able to make them as good as I've had them in restaurants. They're never as crisp on the outside as I want them to be. That being said, I've also had subpar sweet potato fries in restaurants, too, so it seems like it's a hard feat to match.  Also, I've always dipped them in mayonnaise, but if anyone has an awesome dipping sauce for them I'd love to hear about it.   I've got a whole box of sweet potatoes that a friend gave me straight from a farm in Louisiana. They're AMAZING baked, but I literally have at least 20 lbs more in a box in my kitchen. I'm trying to find as many delicious ways to eat them as I can find, excluding the standard marshmallow casserole goop passed off as a side dish. If anyone has other great ways to cook them, I'm all ears!","c_root_id_A":"cdxxg7t","c_root_id_B":"cdxxsdh","created_at_utc_A":1386643162,"created_at_utc_B":1386643854,"score_A":2,"score_B":21,"human_ref_A":"Cook them once at a lower temperature, cool down, then cook again at a higher temperature to crisp up. Works for potatoes, I think sweet potatoes would be similar.","human_ref_B":"Sweet potato fries in restaurants have a potato starch coating that adds crispness.","labels":0,"seconds_difference":692.0,"score_ratio":10.5}
{"post_id":"1sii9g","domain":"askculinary_test","upvote_ratio":0.93,"history":"Sweet Potato Fries - What is the trick to make them crispy and delicious? I've made sweet potato fries a few times, and I've never been able to make them as good as I've had them in restaurants. They're never as crisp on the outside as I want them to be. That being said, I've also had subpar sweet potato fries in restaurants, too, so it seems like it's a hard feat to match.  Also, I've always dipped them in mayonnaise, but if anyone has an awesome dipping sauce for them I'd love to hear about it.   I've got a whole box of sweet potatoes that a friend gave me straight from a farm in Louisiana. They're AMAZING baked, but I literally have at least 20 lbs more in a box in my kitchen. I'm trying to find as many delicious ways to eat them as I can find, excluding the standard marshmallow casserole goop passed off as a side dish. If anyone has other great ways to cook them, I'm all ears!","c_root_id_A":"cdxykd9","c_root_id_B":"cdxyb66","created_at_utc_A":1386645457,"created_at_utc_B":1386644916,"score_A":17,"score_B":8,"human_ref_A":"I recently learned this technique using cornstarch when roasting potatoes. They weren't sweet potatoes, but I am assuming they will work still. First, Preheat an oven to 350 with the pan in the oven preheating as well! Season the potatoes with salt pepper and add a little cornstarch to coat. Don't over due the cornstarch, it will get gross and caked up. When they are seasoned and coated, take the hot pan out of the oven and put some oil on the hot pan. Spread out the potatoes on the tray and bake em til they be done.","human_ref_B":"I hope you get a brilliant answer, because I have the same frustration with the fries.  That said, tossing them with Rooster sauce or some red Thai curry paste, thinned down with a LITTLE coconut milk, will make you forget and crispyness failure.    Curried sweet potatoes are quite good; either pork or garbanzo beans can be added to up the protein.  A sweet potato pie is a good use for flavorful ones - make it just like pumpkin - for a holiday dessert.","labels":1,"seconds_difference":541.0,"score_ratio":2.125}
{"post_id":"1sii9g","domain":"askculinary_test","upvote_ratio":0.93,"history":"Sweet Potato Fries - What is the trick to make them crispy and delicious? I've made sweet potato fries a few times, and I've never been able to make them as good as I've had them in restaurants. They're never as crisp on the outside as I want them to be. That being said, I've also had subpar sweet potato fries in restaurants, too, so it seems like it's a hard feat to match.  Also, I've always dipped them in mayonnaise, but if anyone has an awesome dipping sauce for them I'd love to hear about it.   I've got a whole box of sweet potatoes that a friend gave me straight from a farm in Louisiana. They're AMAZING baked, but I literally have at least 20 lbs more in a box in my kitchen. I'm trying to find as many delicious ways to eat them as I can find, excluding the standard marshmallow casserole goop passed off as a side dish. If anyone has other great ways to cook them, I'm all ears!","c_root_id_A":"cdxxg7t","c_root_id_B":"cdxykd9","created_at_utc_A":1386643162,"created_at_utc_B":1386645457,"score_A":2,"score_B":17,"human_ref_A":"Cook them once at a lower temperature, cool down, then cook again at a higher temperature to crisp up. Works for potatoes, I think sweet potatoes would be similar.","human_ref_B":"I recently learned this technique using cornstarch when roasting potatoes. They weren't sweet potatoes, but I am assuming they will work still. First, Preheat an oven to 350 with the pan in the oven preheating as well! Season the potatoes with salt pepper and add a little cornstarch to coat. Don't over due the cornstarch, it will get gross and caked up. When they are seasoned and coated, take the hot pan out of the oven and put some oil on the hot pan. Spread out the potatoes on the tray and bake em til they be done.","labels":0,"seconds_difference":2295.0,"score_ratio":8.5}
{"post_id":"1sii9g","domain":"askculinary_test","upvote_ratio":0.93,"history":"Sweet Potato Fries - What is the trick to make them crispy and delicious? I've made sweet potato fries a few times, and I've never been able to make them as good as I've had them in restaurants. They're never as crisp on the outside as I want them to be. That being said, I've also had subpar sweet potato fries in restaurants, too, so it seems like it's a hard feat to match.  Also, I've always dipped them in mayonnaise, but if anyone has an awesome dipping sauce for them I'd love to hear about it.   I've got a whole box of sweet potatoes that a friend gave me straight from a farm in Louisiana. They're AMAZING baked, but I literally have at least 20 lbs more in a box in my kitchen. I'm trying to find as many delicious ways to eat them as I can find, excluding the standard marshmallow casserole goop passed off as a side dish. If anyone has other great ways to cook them, I'm all ears!","c_root_id_A":"cdxyij2","c_root_id_B":"cdxykd9","created_at_utc_A":1386645353,"created_at_utc_B":1386645457,"score_A":2,"score_B":17,"human_ref_A":"I'm looking forward to trying some of these ideas! I make sweet potato nachos and the one problem has been the uncrispiness of the fries.  I wanted to add that I make a sweet potato, black bean burrito that I think is awesome.","human_ref_B":"I recently learned this technique using cornstarch when roasting potatoes. They weren't sweet potatoes, but I am assuming they will work still. First, Preheat an oven to 350 with the pan in the oven preheating as well! Season the potatoes with salt pepper and add a little cornstarch to coat. Don't over due the cornstarch, it will get gross and caked up. When they are seasoned and coated, take the hot pan out of the oven and put some oil on the hot pan. Spread out the potatoes on the tray and bake em til they be done.","labels":0,"seconds_difference":104.0,"score_ratio":8.5}
{"post_id":"1sii9g","domain":"askculinary_test","upvote_ratio":0.93,"history":"Sweet Potato Fries - What is the trick to make them crispy and delicious? I've made sweet potato fries a few times, and I've never been able to make them as good as I've had them in restaurants. They're never as crisp on the outside as I want them to be. That being said, I've also had subpar sweet potato fries in restaurants, too, so it seems like it's a hard feat to match.  Also, I've always dipped them in mayonnaise, but if anyone has an awesome dipping sauce for them I'd love to hear about it.   I've got a whole box of sweet potatoes that a friend gave me straight from a farm in Louisiana. They're AMAZING baked, but I literally have at least 20 lbs more in a box in my kitchen. I'm trying to find as many delicious ways to eat them as I can find, excluding the standard marshmallow casserole goop passed off as a side dish. If anyone has other great ways to cook them, I'm all ears!","c_root_id_A":"cdxxg7t","c_root_id_B":"cdxyb66","created_at_utc_A":1386643162,"created_at_utc_B":1386644916,"score_A":2,"score_B":8,"human_ref_A":"Cook them once at a lower temperature, cool down, then cook again at a higher temperature to crisp up. Works for potatoes, I think sweet potatoes would be similar.","human_ref_B":"I hope you get a brilliant answer, because I have the same frustration with the fries.  That said, tossing them with Rooster sauce or some red Thai curry paste, thinned down with a LITTLE coconut milk, will make you forget and crispyness failure.    Curried sweet potatoes are quite good; either pork or garbanzo beans can be added to up the protein.  A sweet potato pie is a good use for flavorful ones - make it just like pumpkin - for a holiday dessert.","labels":0,"seconds_difference":1754.0,"score_ratio":4.0}
{"post_id":"1sii9g","domain":"askculinary_test","upvote_ratio":0.93,"history":"Sweet Potato Fries - What is the trick to make them crispy and delicious? I've made sweet potato fries a few times, and I've never been able to make them as good as I've had them in restaurants. They're never as crisp on the outside as I want them to be. That being said, I've also had subpar sweet potato fries in restaurants, too, so it seems like it's a hard feat to match.  Also, I've always dipped them in mayonnaise, but if anyone has an awesome dipping sauce for them I'd love to hear about it.   I've got a whole box of sweet potatoes that a friend gave me straight from a farm in Louisiana. They're AMAZING baked, but I literally have at least 20 lbs more in a box in my kitchen. I'm trying to find as many delicious ways to eat them as I can find, excluding the standard marshmallow casserole goop passed off as a side dish. If anyone has other great ways to cook them, I'm all ears!","c_root_id_A":"cdxxg7t","c_root_id_B":"cdxylwp","created_at_utc_A":1386643162,"created_at_utc_B":1386645546,"score_A":2,"score_B":7,"human_ref_A":"Cook them once at a lower temperature, cool down, then cook again at a higher temperature to crisp up. Works for potatoes, I think sweet potatoes would be similar.","human_ref_B":"Also, sweet potato fries dipped in honey and sriracha is money.","labels":0,"seconds_difference":2384.0,"score_ratio":3.5}
{"post_id":"1sii9g","domain":"askculinary_test","upvote_ratio":0.93,"history":"Sweet Potato Fries - What is the trick to make them crispy and delicious? I've made sweet potato fries a few times, and I've never been able to make them as good as I've had them in restaurants. They're never as crisp on the outside as I want them to be. That being said, I've also had subpar sweet potato fries in restaurants, too, so it seems like it's a hard feat to match.  Also, I've always dipped them in mayonnaise, but if anyone has an awesome dipping sauce for them I'd love to hear about it.   I've got a whole box of sweet potatoes that a friend gave me straight from a farm in Louisiana. They're AMAZING baked, but I literally have at least 20 lbs more in a box in my kitchen. I'm trying to find as many delicious ways to eat them as I can find, excluding the standard marshmallow casserole goop passed off as a side dish. If anyone has other great ways to cook them, I'm all ears!","c_root_id_A":"cdxylwp","c_root_id_B":"cdxyij2","created_at_utc_A":1386645546,"created_at_utc_B":1386645353,"score_A":7,"score_B":2,"human_ref_A":"Also, sweet potato fries dipped in honey and sriracha is money.","human_ref_B":"I'm looking forward to trying some of these ideas! I make sweet potato nachos and the one problem has been the uncrispiness of the fries.  I wanted to add that I make a sweet potato, black bean burrito that I think is awesome.","labels":1,"seconds_difference":193.0,"score_ratio":3.5}
{"post_id":"1sii9g","domain":"askculinary_test","upvote_ratio":0.93,"history":"Sweet Potato Fries - What is the trick to make them crispy and delicious? I've made sweet potato fries a few times, and I've never been able to make them as good as I've had them in restaurants. They're never as crisp on the outside as I want them to be. That being said, I've also had subpar sweet potato fries in restaurants, too, so it seems like it's a hard feat to match.  Also, I've always dipped them in mayonnaise, but if anyone has an awesome dipping sauce for them I'd love to hear about it.   I've got a whole box of sweet potatoes that a friend gave me straight from a farm in Louisiana. They're AMAZING baked, but I literally have at least 20 lbs more in a box in my kitchen. I'm trying to find as many delicious ways to eat them as I can find, excluding the standard marshmallow casserole goop passed off as a side dish. If anyone has other great ways to cook them, I'm all ears!","c_root_id_A":"cdxzf11","c_root_id_B":"cdxxg7t","created_at_utc_A":1386647212,"created_at_utc_B":1386643162,"score_A":4,"score_B":2,"human_ref_A":"From my \"On Food and Cooking\" book, if you want to get them sweet, cook them at low heat, between 135 F - 170 F. After 170 F, the enzyme that converts the starch to sugar denatures and can no longer make them sweet, if that's what your going for.  Using this knowledge, I cook them low to get them sweet, then put them under the broiler hot to crisp them up at the end.  I toss them in olive oil and corn starch\/flour beforehand to help with the crispiness.","human_ref_B":"Cook them once at a lower temperature, cool down, then cook again at a higher temperature to crisp up. Works for potatoes, I think sweet potatoes would be similar.","labels":1,"seconds_difference":4050.0,"score_ratio":2.0}
{"post_id":"1sii9g","domain":"askculinary_test","upvote_ratio":0.93,"history":"Sweet Potato Fries - What is the trick to make them crispy and delicious? I've made sweet potato fries a few times, and I've never been able to make them as good as I've had them in restaurants. They're never as crisp on the outside as I want them to be. That being said, I've also had subpar sweet potato fries in restaurants, too, so it seems like it's a hard feat to match.  Also, I've always dipped them in mayonnaise, but if anyone has an awesome dipping sauce for them I'd love to hear about it.   I've got a whole box of sweet potatoes that a friend gave me straight from a farm in Louisiana. They're AMAZING baked, but I literally have at least 20 lbs more in a box in my kitchen. I'm trying to find as many delicious ways to eat them as I can find, excluding the standard marshmallow casserole goop passed off as a side dish. If anyone has other great ways to cook them, I'm all ears!","c_root_id_A":"cdxyij2","c_root_id_B":"cdxzf11","created_at_utc_A":1386645353,"created_at_utc_B":1386647212,"score_A":2,"score_B":4,"human_ref_A":"I'm looking forward to trying some of these ideas! I make sweet potato nachos and the one problem has been the uncrispiness of the fries.  I wanted to add that I make a sweet potato, black bean burrito that I think is awesome.","human_ref_B":"From my \"On Food and Cooking\" book, if you want to get them sweet, cook them at low heat, between 135 F - 170 F. After 170 F, the enzyme that converts the starch to sugar denatures and can no longer make them sweet, if that's what your going for.  Using this knowledge, I cook them low to get them sweet, then put them under the broiler hot to crisp them up at the end.  I toss them in olive oil and corn starch\/flour beforehand to help with the crispiness.","labels":0,"seconds_difference":1859.0,"score_ratio":2.0}
{"post_id":"1sii9g","domain":"askculinary_test","upvote_ratio":0.93,"history":"Sweet Potato Fries - What is the trick to make them crispy and delicious? I've made sweet potato fries a few times, and I've never been able to make them as good as I've had them in restaurants. They're never as crisp on the outside as I want them to be. That being said, I've also had subpar sweet potato fries in restaurants, too, so it seems like it's a hard feat to match.  Also, I've always dipped them in mayonnaise, but if anyone has an awesome dipping sauce for them I'd love to hear about it.   I've got a whole box of sweet potatoes that a friend gave me straight from a farm in Louisiana. They're AMAZING baked, but I literally have at least 20 lbs more in a box in my kitchen. I'm trying to find as many delicious ways to eat them as I can find, excluding the standard marshmallow casserole goop passed off as a side dish. If anyone has other great ways to cook them, I'm all ears!","c_root_id_A":"cdxxg7t","c_root_id_B":"cdy19tf","created_at_utc_A":1386643162,"created_at_utc_B":1386651135,"score_A":2,"score_B":3,"human_ref_A":"Cook them once at a lower temperature, cool down, then cook again at a higher temperature to crisp up. Works for potatoes, I think sweet potatoes would be similar.","human_ref_B":"Try soaking them over night in salt water (1 cup iodized salt to 1 gallon water should do it), and then blanching them in the fryer. After that, cool them back off, once cooled cook for the final time. Should come out nice and crisp. It's a bit labor intensive, but if you have the time it works great. You can also just blanch them off in the fryer at around 275 for about 4 minutes (actual time varies on size of fryer), cool them and cook them again at 350.   As far as a sauce, if you usually use mayo, try using an aioli, instead. A simple lemon or dill aioli goes great on sweet potato fries.   And to make them nice and sweet, after they come out of the fryer, drain the excess oil (newspaper works great for this) and then toss them into a mixing bowl with some parmesan cheese, pinch of sea salt, and rough chopped fresh sage.","labels":0,"seconds_difference":7973.0,"score_ratio":1.5}
{"post_id":"1sii9g","domain":"askculinary_test","upvote_ratio":0.93,"history":"Sweet Potato Fries - What is the trick to make them crispy and delicious? I've made sweet potato fries a few times, and I've never been able to make them as good as I've had them in restaurants. They're never as crisp on the outside as I want them to be. That being said, I've also had subpar sweet potato fries in restaurants, too, so it seems like it's a hard feat to match.  Also, I've always dipped them in mayonnaise, but if anyone has an awesome dipping sauce for them I'd love to hear about it.   I've got a whole box of sweet potatoes that a friend gave me straight from a farm in Louisiana. They're AMAZING baked, but I literally have at least 20 lbs more in a box in my kitchen. I'm trying to find as many delicious ways to eat them as I can find, excluding the standard marshmallow casserole goop passed off as a side dish. If anyone has other great ways to cook them, I'm all ears!","c_root_id_A":"cdxyij2","c_root_id_B":"cdy19tf","created_at_utc_A":1386645353,"created_at_utc_B":1386651135,"score_A":2,"score_B":3,"human_ref_A":"I'm looking forward to trying some of these ideas! I make sweet potato nachos and the one problem has been the uncrispiness of the fries.  I wanted to add that I make a sweet potato, black bean burrito that I think is awesome.","human_ref_B":"Try soaking them over night in salt water (1 cup iodized salt to 1 gallon water should do it), and then blanching them in the fryer. After that, cool them back off, once cooled cook for the final time. Should come out nice and crisp. It's a bit labor intensive, but if you have the time it works great. You can also just blanch them off in the fryer at around 275 for about 4 minutes (actual time varies on size of fryer), cool them and cook them again at 350.   As far as a sauce, if you usually use mayo, try using an aioli, instead. A simple lemon or dill aioli goes great on sweet potato fries.   And to make them nice and sweet, after they come out of the fryer, drain the excess oil (newspaper works great for this) and then toss them into a mixing bowl with some parmesan cheese, pinch of sea salt, and rough chopped fresh sage.","labels":0,"seconds_difference":5782.0,"score_ratio":1.5}
{"post_id":"1sii9g","domain":"askculinary_test","upvote_ratio":0.93,"history":"Sweet Potato Fries - What is the trick to make them crispy and delicious? I've made sweet potato fries a few times, and I've never been able to make them as good as I've had them in restaurants. They're never as crisp on the outside as I want them to be. That being said, I've also had subpar sweet potato fries in restaurants, too, so it seems like it's a hard feat to match.  Also, I've always dipped them in mayonnaise, but if anyone has an awesome dipping sauce for them I'd love to hear about it.   I've got a whole box of sweet potatoes that a friend gave me straight from a farm in Louisiana. They're AMAZING baked, but I literally have at least 20 lbs more in a box in my kitchen. I'm trying to find as many delicious ways to eat them as I can find, excluding the standard marshmallow casserole goop passed off as a side dish. If anyone has other great ways to cook them, I'm all ears!","c_root_id_A":"cdy19tf","c_root_id_B":"cdy0pp7","created_at_utc_A":1386651135,"created_at_utc_B":1386649875,"score_A":3,"score_B":2,"human_ref_A":"Try soaking them over night in salt water (1 cup iodized salt to 1 gallon water should do it), and then blanching them in the fryer. After that, cool them back off, once cooled cook for the final time. Should come out nice and crisp. It's a bit labor intensive, but if you have the time it works great. You can also just blanch them off in the fryer at around 275 for about 4 minutes (actual time varies on size of fryer), cool them and cook them again at 350.   As far as a sauce, if you usually use mayo, try using an aioli, instead. A simple lemon or dill aioli goes great on sweet potato fries.   And to make them nice and sweet, after they come out of the fryer, drain the excess oil (newspaper works great for this) and then toss them into a mixing bowl with some parmesan cheese, pinch of sea salt, and rough chopped fresh sage.","human_ref_B":"Would a flash boil and cornstarch coating work with turnip fries too?","labels":1,"seconds_difference":1260.0,"score_ratio":1.5}
{"post_id":"5zjuzi","domain":"askculinary_test","upvote_ratio":0.91,"history":"Made Mary Berry's chocolate cake and it turned out incredibly dry. What went wrong? I'm usually a from the box cake baker, but decided to try this recipe from Mary Berry. When it cooled it was incredibly dry, so I made a simple syrup and let it soak for a little bit. In the end, it tasted more like wet cake than the moist, chocolatey cake that I'm used to, so we threw the whole thing out.  I followed the recipe to a T and underbaked it, if anything. Can someone tell me the secret to a moist and delicious scratch cake?","c_root_id_A":"deypivp","c_root_id_B":"deyyqfc","created_at_utc_A":1489593965,"created_at_utc_B":1489603894,"score_A":16,"score_B":24,"human_ref_A":"Are you in the UK? I wouldn't make that recipe unless I had access to British ingredients.  I'm not a big fan of  American self rising flour and I wonder if their flour is softer, which would make a better cake.   The recipe on the back of Hershey's cocoa is perfect.  In my experience, really great chocolate cake comes from a really watery batter.","human_ref_B":"Without having watched you make it, it's difficult to know what went wrong. Dry cakes are usually the fault of an over-hot oven or over-baking.   To make the very best chocolate cake you will ever have, one that is totally moist and very chocolate-y, make this one. It's adapted from the Hershey's Black Magic cake that used to be on the cocoa can back in the day. You can make it with Hershey's Natural cocoa powder and it will be delicious. If you want to go over the top, make it with Callebaut cocoa powder.   Black Magic Cake  * 2 eggs * 1\/2 c oil * 1 tsp good vanilla * 1 3\/4 cup flour (whisk the flour before measuring to aerate, don't sift) * 3\/4 cup good quality cocoa (don't use Nestle's, it's blah) * 1 tsp salt * 1 tsp baking powder * 2 tsp baking soda * 1 cup buttermilk (or soured milk, 1 tbsp lemon juice or vinegar plus milk to make a cup) * 2 cups sugar * 1 cup strong black coffee  Heat oven to 350\u00b0F  Prepare cake pan: butter a 13x9x2\" baking pan, sift a bit of cocoa into the pan and shake and tilt to cover entire buttered bottom with the cocoa  Stir together flour, sugar, cocoa, baking soda, baking powder, salt. Add eggs, buttermilk, oil, and vanilla. Beat with a paddle attachment for 2 minutes. Add the coffee, slowly mix until combined. Batter will be quite thin, don't be alarmed. This is how it should be.   Pour into prepared pan. Lift the pan a couple inches and drop on the counter to push air bubbled to the surface. Repeat.   Bake 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, or the cake springs back when touched lightly with your finger.   Cool completely before icing.","labels":0,"seconds_difference":9929.0,"score_ratio":1.5}
{"post_id":"5zjuzi","domain":"askculinary_test","upvote_ratio":0.91,"history":"Made Mary Berry's chocolate cake and it turned out incredibly dry. What went wrong? I'm usually a from the box cake baker, but decided to try this recipe from Mary Berry. When it cooled it was incredibly dry, so I made a simple syrup and let it soak for a little bit. In the end, it tasted more like wet cake than the moist, chocolatey cake that I'm used to, so we threw the whole thing out.  I followed the recipe to a T and underbaked it, if anything. Can someone tell me the secret to a moist and delicious scratch cake?","c_root_id_A":"deyoogc","c_root_id_B":"deyyqfc","created_at_utc_A":1489593021,"created_at_utc_B":1489603894,"score_A":3,"score_B":24,"human_ref_A":"Any baked good with cocoa is always going to taste a little dry, and often requires a lot of added fat to keep that from happening. Most chocolate cake recipes I've seen have a lot more fat than that recipe. I'm wondering if you used whole milk or skim?","human_ref_B":"Without having watched you make it, it's difficult to know what went wrong. Dry cakes are usually the fault of an over-hot oven or over-baking.   To make the very best chocolate cake you will ever have, one that is totally moist and very chocolate-y, make this one. It's adapted from the Hershey's Black Magic cake that used to be on the cocoa can back in the day. You can make it with Hershey's Natural cocoa powder and it will be delicious. If you want to go over the top, make it with Callebaut cocoa powder.   Black Magic Cake  * 2 eggs * 1\/2 c oil * 1 tsp good vanilla * 1 3\/4 cup flour (whisk the flour before measuring to aerate, don't sift) * 3\/4 cup good quality cocoa (don't use Nestle's, it's blah) * 1 tsp salt * 1 tsp baking powder * 2 tsp baking soda * 1 cup buttermilk (or soured milk, 1 tbsp lemon juice or vinegar plus milk to make a cup) * 2 cups sugar * 1 cup strong black coffee  Heat oven to 350\u00b0F  Prepare cake pan: butter a 13x9x2\" baking pan, sift a bit of cocoa into the pan and shake and tilt to cover entire buttered bottom with the cocoa  Stir together flour, sugar, cocoa, baking soda, baking powder, salt. Add eggs, buttermilk, oil, and vanilla. Beat with a paddle attachment for 2 minutes. Add the coffee, slowly mix until combined. Batter will be quite thin, don't be alarmed. This is how it should be.   Pour into prepared pan. Lift the pan a couple inches and drop on the counter to push air bubbled to the surface. Repeat.   Bake 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, or the cake springs back when touched lightly with your finger.   Cool completely before icing.","labels":0,"seconds_difference":10873.0,"score_ratio":8.0}
{"post_id":"5zjuzi","domain":"askculinary_test","upvote_ratio":0.91,"history":"Made Mary Berry's chocolate cake and it turned out incredibly dry. What went wrong? I'm usually a from the box cake baker, but decided to try this recipe from Mary Berry. When it cooled it was incredibly dry, so I made a simple syrup and let it soak for a little bit. In the end, it tasted more like wet cake than the moist, chocolatey cake that I'm used to, so we threw the whole thing out.  I followed the recipe to a T and underbaked it, if anything. Can someone tell me the secret to a moist and delicious scratch cake?","c_root_id_A":"deyvtr3","c_root_id_B":"deyyqfc","created_at_utc_A":1489600775,"created_at_utc_B":1489603894,"score_A":3,"score_B":24,"human_ref_A":"My suggestion would be to scrap the butter and try an oil based cake: http:\/\/www.bbc.co.uk\/food\/recipes\/easy_chocolate_cake_31070","human_ref_B":"Without having watched you make it, it's difficult to know what went wrong. Dry cakes are usually the fault of an over-hot oven or over-baking.   To make the very best chocolate cake you will ever have, one that is totally moist and very chocolate-y, make this one. It's adapted from the Hershey's Black Magic cake that used to be on the cocoa can back in the day. You can make it with Hershey's Natural cocoa powder and it will be delicious. If you want to go over the top, make it with Callebaut cocoa powder.   Black Magic Cake  * 2 eggs * 1\/2 c oil * 1 tsp good vanilla * 1 3\/4 cup flour (whisk the flour before measuring to aerate, don't sift) * 3\/4 cup good quality cocoa (don't use Nestle's, it's blah) * 1 tsp salt * 1 tsp baking powder * 2 tsp baking soda * 1 cup buttermilk (or soured milk, 1 tbsp lemon juice or vinegar plus milk to make a cup) * 2 cups sugar * 1 cup strong black coffee  Heat oven to 350\u00b0F  Prepare cake pan: butter a 13x9x2\" baking pan, sift a bit of cocoa into the pan and shake and tilt to cover entire buttered bottom with the cocoa  Stir together flour, sugar, cocoa, baking soda, baking powder, salt. Add eggs, buttermilk, oil, and vanilla. Beat with a paddle attachment for 2 minutes. Add the coffee, slowly mix until combined. Batter will be quite thin, don't be alarmed. This is how it should be.   Pour into prepared pan. Lift the pan a couple inches and drop on the counter to push air bubbled to the surface. Repeat.   Bake 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, or the cake springs back when touched lightly with your finger.   Cool completely before icing.","labels":0,"seconds_difference":3119.0,"score_ratio":8.0}
{"post_id":"5zjuzi","domain":"askculinary_test","upvote_ratio":0.91,"history":"Made Mary Berry's chocolate cake and it turned out incredibly dry. What went wrong? I'm usually a from the box cake baker, but decided to try this recipe from Mary Berry. When it cooled it was incredibly dry, so I made a simple syrup and let it soak for a little bit. In the end, it tasted more like wet cake than the moist, chocolatey cake that I'm used to, so we threw the whole thing out.  I followed the recipe to a T and underbaked it, if anything. Can someone tell me the secret to a moist and delicious scratch cake?","c_root_id_A":"deyyqfc","c_root_id_B":"deyvw9e","created_at_utc_A":1489603894,"created_at_utc_B":1489600849,"score_A":24,"score_B":2,"human_ref_A":"Without having watched you make it, it's difficult to know what went wrong. Dry cakes are usually the fault of an over-hot oven or over-baking.   To make the very best chocolate cake you will ever have, one that is totally moist and very chocolate-y, make this one. It's adapted from the Hershey's Black Magic cake that used to be on the cocoa can back in the day. You can make it with Hershey's Natural cocoa powder and it will be delicious. If you want to go over the top, make it with Callebaut cocoa powder.   Black Magic Cake  * 2 eggs * 1\/2 c oil * 1 tsp good vanilla * 1 3\/4 cup flour (whisk the flour before measuring to aerate, don't sift) * 3\/4 cup good quality cocoa (don't use Nestle's, it's blah) * 1 tsp salt * 1 tsp baking powder * 2 tsp baking soda * 1 cup buttermilk (or soured milk, 1 tbsp lemon juice or vinegar plus milk to make a cup) * 2 cups sugar * 1 cup strong black coffee  Heat oven to 350\u00b0F  Prepare cake pan: butter a 13x9x2\" baking pan, sift a bit of cocoa into the pan and shake and tilt to cover entire buttered bottom with the cocoa  Stir together flour, sugar, cocoa, baking soda, baking powder, salt. Add eggs, buttermilk, oil, and vanilla. Beat with a paddle attachment for 2 minutes. Add the coffee, slowly mix until combined. Batter will be quite thin, don't be alarmed. This is how it should be.   Pour into prepared pan. Lift the pan a couple inches and drop on the counter to push air bubbled to the surface. Repeat.   Bake 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, or the cake springs back when touched lightly with your finger.   Cool completely before icing.","human_ref_B":"Needs more white wine.","labels":1,"seconds_difference":3045.0,"score_ratio":12.0}
{"post_id":"5zjuzi","domain":"askculinary_test","upvote_ratio":0.91,"history":"Made Mary Berry's chocolate cake and it turned out incredibly dry. What went wrong? I'm usually a from the box cake baker, but decided to try this recipe from Mary Berry. When it cooled it was incredibly dry, so I made a simple syrup and let it soak for a little bit. In the end, it tasted more like wet cake than the moist, chocolatey cake that I'm used to, so we threw the whole thing out.  I followed the recipe to a T and underbaked it, if anything. Can someone tell me the secret to a moist and delicious scratch cake?","c_root_id_A":"deyoogc","c_root_id_B":"deypivp","created_at_utc_A":1489593021,"created_at_utc_B":1489593965,"score_A":3,"score_B":16,"human_ref_A":"Any baked good with cocoa is always going to taste a little dry, and often requires a lot of added fat to keep that from happening. Most chocolate cake recipes I've seen have a lot more fat than that recipe. I'm wondering if you used whole milk or skim?","human_ref_B":"Are you in the UK? I wouldn't make that recipe unless I had access to British ingredients.  I'm not a big fan of  American self rising flour and I wonder if their flour is softer, which would make a better cake.   The recipe on the back of Hershey's cocoa is perfect.  In my experience, really great chocolate cake comes from a really watery batter.","labels":0,"seconds_difference":944.0,"score_ratio":5.3333333333}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgf591a","c_root_id_B":"cgf4u95","created_at_utc_A":1396125600,"created_at_utc_B":1396124556,"score_A":53,"score_B":42,"human_ref_A":"Butter.","human_ref_B":"To clarify a little, there are two oustanding to give your food depth (alias body).    1.  Mirepoix.  For soups, stews, etc, start with 50% onion, 25% celery, 25% carrot.  Cook them down.  You'll be happy as a result.  There a creole mirepoix (sub green bell pepper for the carrot) and it's not an accident that these foods will have real depth.    2.  Stock.  Both \/u\/Seven_deadly and \/u\/BlackMantecore mentioned stock.  Chicken stock is about the easiest thing in the world to make.  See Our New and Improved FAQ!!! for more information.    Whenever you're making a soup or stew or braise or the like, between mirepoix and stock, you'll be sitting pretty.","labels":1,"seconds_difference":1044.0,"score_ratio":1.2619047619}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgf4vzc","c_root_id_B":"cgf591a","created_at_utc_A":1396124675,"created_at_utc_B":1396125600,"score_A":18,"score_B":53,"human_ref_A":"Don't underestimate how much salt and fat goes into a lot of French food. Even French butter has more fat in it than regular butter.","human_ref_B":"Butter.","labels":0,"seconds_difference":925.0,"score_ratio":2.9444444444}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgf591a","c_root_id_B":"cgf4isg","created_at_utc_A":1396125600,"created_at_utc_B":1396123733,"score_A":53,"score_B":7,"human_ref_A":"Butter.","human_ref_B":"Stock and demi","labels":1,"seconds_difference":1867.0,"score_ratio":7.5714285714}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgf4isg","c_root_id_B":"cgf4u95","created_at_utc_A":1396123733,"created_at_utc_B":1396124556,"score_A":7,"score_B":42,"human_ref_A":"Stock and demi","human_ref_B":"To clarify a little, there are two oustanding to give your food depth (alias body).    1.  Mirepoix.  For soups, stews, etc, start with 50% onion, 25% celery, 25% carrot.  Cook them down.  You'll be happy as a result.  There a creole mirepoix (sub green bell pepper for the carrot) and it's not an accident that these foods will have real depth.    2.  Stock.  Both \/u\/Seven_deadly and \/u\/BlackMantecore mentioned stock.  Chicken stock is about the easiest thing in the world to make.  See Our New and Improved FAQ!!! for more information.    Whenever you're making a soup or stew or braise or the like, between mirepoix and stock, you'll be sitting pretty.","labels":0,"seconds_difference":823.0,"score_ratio":6.0}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgf4vzc","c_root_id_B":"cgf4isg","created_at_utc_A":1396124675,"created_at_utc_B":1396123733,"score_A":18,"score_B":7,"human_ref_A":"Don't underestimate how much salt and fat goes into a lot of French food. Even French butter has more fat in it than regular butter.","human_ref_B":"Stock and demi","labels":1,"seconds_difference":942.0,"score_ratio":2.5714285714}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgfaq2v","c_root_id_B":"cgf4isg","created_at_utc_A":1396139784,"created_at_utc_B":1396123733,"score_A":16,"score_B":7,"human_ref_A":"I'm almost synesthetic when it comes to food.  I think of shapes and colours when eating.  When you mentioned onion soup and depth I think I understood exactly what you meant.  When I think of depth and onion soup I think of this:  Beef stock:  roast bones and trimmings in the oven.  The Maillard reaction will help develop important umami flavours and provide an intense and meaty flavour to your stock.  Add a mirepoix, coat in the fat from the beef and roast until brown with a tomato in the mix.  The mirepoix adds width where there is depth and makes things more accessible for your palate to take in.  The browned tomato will intensify the umami from the beef and widen the flavour profile so the stock will have a wider stance on which to play with your senses.  The fragrant thyme, peppery bay leave and garlic will draw in your sense of smell so you breathe in the beefy goodness that you'll extract in the water.  Simmering for a few hours will extract most of the flavours you'll want... and then you'll be able to reduce the stock until it's simply rich with taste and aroma.  Red Wine:  Not every recipe mentions the wine but many will put white or red wine after browning the onions.  It will give even more body to the stock.  Onions: the best onion soup I had in my life had onions browning for 5 hours in melted butter.  Onions are high in sugar and the browning is a mix of Maillard reaction and sugar caramelization.  The sweetness will come on the tail end of the umami present in the stock and widen the taste profile even more.  Cheese: a gruyere or Comte packs umami but it's also quite salty and its sharpness should wake up your sense of smell.  It should contrast with the sweetness of the onions and helps to deepen the sensation even more.  Grilling the cheese makes it pack even more umami out the gate too which if you've not noticed is the theme of this dish.  A truly balanced onion soup will have plenty of umami and the sweetness of the onion and the saltiness in the cheese and stock should tie it all together for you.  Now one other thing about onion soup.  Don't be afraid to keep some beef fat when you clarify your stock.  This dish is supposed to be fat!  It's what French people eat around 3-6am after a night of dancing and drinking to recover from all the wine.  Fat is also where the beef keeps a lot of its flavour.  Don't be afraid to put more cheese than you think you need and let the cheese touch the liquid while grilling it.  If you have the rind of the gruyere add it while making the stock to extract even more umami flavour.  Now I'm hungry...","human_ref_B":"Stock and demi","labels":1,"seconds_difference":16051.0,"score_ratio":2.2857142857}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgf89z8","c_root_id_B":"cgfaq2v","created_at_utc_A":1396133460,"created_at_utc_B":1396139784,"score_A":7,"score_B":16,"human_ref_A":"Lots of mention of stocks, deglazed sauces and butter so far but to add to this, Umami rich flavours can be used to add depth as well. Mushrooms, fish sauce, anchovies, and of course most of the ingredients in your stocks.  Anchovies are an ingredient I like to sneak into Italian foods mostly, but they can really add a lot without overpowering the taste and if smashed no one will know they are there.","human_ref_B":"I'm almost synesthetic when it comes to food.  I think of shapes and colours when eating.  When you mentioned onion soup and depth I think I understood exactly what you meant.  When I think of depth and onion soup I think of this:  Beef stock:  roast bones and trimmings in the oven.  The Maillard reaction will help develop important umami flavours and provide an intense and meaty flavour to your stock.  Add a mirepoix, coat in the fat from the beef and roast until brown with a tomato in the mix.  The mirepoix adds width where there is depth and makes things more accessible for your palate to take in.  The browned tomato will intensify the umami from the beef and widen the flavour profile so the stock will have a wider stance on which to play with your senses.  The fragrant thyme, peppery bay leave and garlic will draw in your sense of smell so you breathe in the beefy goodness that you'll extract in the water.  Simmering for a few hours will extract most of the flavours you'll want... and then you'll be able to reduce the stock until it's simply rich with taste and aroma.  Red Wine:  Not every recipe mentions the wine but many will put white or red wine after browning the onions.  It will give even more body to the stock.  Onions: the best onion soup I had in my life had onions browning for 5 hours in melted butter.  Onions are high in sugar and the browning is a mix of Maillard reaction and sugar caramelization.  The sweetness will come on the tail end of the umami present in the stock and widen the taste profile even more.  Cheese: a gruyere or Comte packs umami but it's also quite salty and its sharpness should wake up your sense of smell.  It should contrast with the sweetness of the onions and helps to deepen the sensation even more.  Grilling the cheese makes it pack even more umami out the gate too which if you've not noticed is the theme of this dish.  A truly balanced onion soup will have plenty of umami and the sweetness of the onion and the saltiness in the cheese and stock should tie it all together for you.  Now one other thing about onion soup.  Don't be afraid to keep some beef fat when you clarify your stock.  This dish is supposed to be fat!  It's what French people eat around 3-6am after a night of dancing and drinking to recover from all the wine.  Fat is also where the beef keeps a lot of its flavour.  Don't be afraid to put more cheese than you think you need and let the cheese touch the liquid while grilling it.  If you have the rind of the gruyere add it while making the stock to extract even more umami flavour.  Now I'm hungry...","labels":0,"seconds_difference":6324.0,"score_ratio":2.2857142857}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgfaq2v","c_root_id_B":"cgf978t","created_at_utc_A":1396139784,"created_at_utc_B":1396135867,"score_A":16,"score_B":6,"human_ref_A":"I'm almost synesthetic when it comes to food.  I think of shapes and colours when eating.  When you mentioned onion soup and depth I think I understood exactly what you meant.  When I think of depth and onion soup I think of this:  Beef stock:  roast bones and trimmings in the oven.  The Maillard reaction will help develop important umami flavours and provide an intense and meaty flavour to your stock.  Add a mirepoix, coat in the fat from the beef and roast until brown with a tomato in the mix.  The mirepoix adds width where there is depth and makes things more accessible for your palate to take in.  The browned tomato will intensify the umami from the beef and widen the flavour profile so the stock will have a wider stance on which to play with your senses.  The fragrant thyme, peppery bay leave and garlic will draw in your sense of smell so you breathe in the beefy goodness that you'll extract in the water.  Simmering for a few hours will extract most of the flavours you'll want... and then you'll be able to reduce the stock until it's simply rich with taste and aroma.  Red Wine:  Not every recipe mentions the wine but many will put white or red wine after browning the onions.  It will give even more body to the stock.  Onions: the best onion soup I had in my life had onions browning for 5 hours in melted butter.  Onions are high in sugar and the browning is a mix of Maillard reaction and sugar caramelization.  The sweetness will come on the tail end of the umami present in the stock and widen the taste profile even more.  Cheese: a gruyere or Comte packs umami but it's also quite salty and its sharpness should wake up your sense of smell.  It should contrast with the sweetness of the onions and helps to deepen the sensation even more.  Grilling the cheese makes it pack even more umami out the gate too which if you've not noticed is the theme of this dish.  A truly balanced onion soup will have plenty of umami and the sweetness of the onion and the saltiness in the cheese and stock should tie it all together for you.  Now one other thing about onion soup.  Don't be afraid to keep some beef fat when you clarify your stock.  This dish is supposed to be fat!  It's what French people eat around 3-6am after a night of dancing and drinking to recover from all the wine.  Fat is also where the beef keeps a lot of its flavour.  Don't be afraid to put more cheese than you think you need and let the cheese touch the liquid while grilling it.  If you have the rind of the gruyere add it while making the stock to extract even more umami flavour.  Now I'm hungry...","human_ref_B":"*umami*. ...glutamates. Gobs of glutamates from the interactions between long-cooked proteins and sugars. Onions may not have a lot of protein, and that's why you cook a *lot* of them down to get an onion soup base, and why you do it very slowly.   You get that flavor from the mailliard reactions, or from foods high in glutamates like mushrooms, tomatoes, cooked meats.   Also, you basically have only a few real \"tastes\": salt, sour, bitter, sweet, \"umami\". You want to amp up the last one, but you also want to consider that \"flavor\" as you know it has a lot to do with your nose. You can do a lot with a simple flavor and  complex herb that you smell.   But, basically, glutamates. I don't know what kind of paki cooking you grew up with, but I'll bet that a large part of what you're looking for is \"we cooked down a bunch of onions and lamb this afternoon with butter so here you are.\"","labels":1,"seconds_difference":3917.0,"score_ratio":2.6666666667}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgfaq2v","c_root_id_B":"cgf8vrt","created_at_utc_A":1396139784,"created_at_utc_B":1396135024,"score_A":16,"score_B":3,"human_ref_A":"I'm almost synesthetic when it comes to food.  I think of shapes and colours when eating.  When you mentioned onion soup and depth I think I understood exactly what you meant.  When I think of depth and onion soup I think of this:  Beef stock:  roast bones and trimmings in the oven.  The Maillard reaction will help develop important umami flavours and provide an intense and meaty flavour to your stock.  Add a mirepoix, coat in the fat from the beef and roast until brown with a tomato in the mix.  The mirepoix adds width where there is depth and makes things more accessible for your palate to take in.  The browned tomato will intensify the umami from the beef and widen the flavour profile so the stock will have a wider stance on which to play with your senses.  The fragrant thyme, peppery bay leave and garlic will draw in your sense of smell so you breathe in the beefy goodness that you'll extract in the water.  Simmering for a few hours will extract most of the flavours you'll want... and then you'll be able to reduce the stock until it's simply rich with taste and aroma.  Red Wine:  Not every recipe mentions the wine but many will put white or red wine after browning the onions.  It will give even more body to the stock.  Onions: the best onion soup I had in my life had onions browning for 5 hours in melted butter.  Onions are high in sugar and the browning is a mix of Maillard reaction and sugar caramelization.  The sweetness will come on the tail end of the umami present in the stock and widen the taste profile even more.  Cheese: a gruyere or Comte packs umami but it's also quite salty and its sharpness should wake up your sense of smell.  It should contrast with the sweetness of the onions and helps to deepen the sensation even more.  Grilling the cheese makes it pack even more umami out the gate too which if you've not noticed is the theme of this dish.  A truly balanced onion soup will have plenty of umami and the sweetness of the onion and the saltiness in the cheese and stock should tie it all together for you.  Now one other thing about onion soup.  Don't be afraid to keep some beef fat when you clarify your stock.  This dish is supposed to be fat!  It's what French people eat around 3-6am after a night of dancing and drinking to recover from all the wine.  Fat is also where the beef keeps a lot of its flavour.  Don't be afraid to put more cheese than you think you need and let the cheese touch the liquid while grilling it.  If you have the rind of the gruyere add it while making the stock to extract even more umami flavour.  Now I'm hungry...","human_ref_B":"Browning\/Caramelization, Evaporation\/Reducing all help to give dishes deep flavors.....along with time for it all to come together.","labels":1,"seconds_difference":4760.0,"score_ratio":5.3333333333}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgf9ign","c_root_id_B":"cgfaq2v","created_at_utc_A":1396136676,"created_at_utc_B":1396139784,"score_A":2,"score_B":16,"human_ref_A":"Deglaze pans you cooked meat in with a good red or white wine.","human_ref_B":"I'm almost synesthetic when it comes to food.  I think of shapes and colours when eating.  When you mentioned onion soup and depth I think I understood exactly what you meant.  When I think of depth and onion soup I think of this:  Beef stock:  roast bones and trimmings in the oven.  The Maillard reaction will help develop important umami flavours and provide an intense and meaty flavour to your stock.  Add a mirepoix, coat in the fat from the beef and roast until brown with a tomato in the mix.  The mirepoix adds width where there is depth and makes things more accessible for your palate to take in.  The browned tomato will intensify the umami from the beef and widen the flavour profile so the stock will have a wider stance on which to play with your senses.  The fragrant thyme, peppery bay leave and garlic will draw in your sense of smell so you breathe in the beefy goodness that you'll extract in the water.  Simmering for a few hours will extract most of the flavours you'll want... and then you'll be able to reduce the stock until it's simply rich with taste and aroma.  Red Wine:  Not every recipe mentions the wine but many will put white or red wine after browning the onions.  It will give even more body to the stock.  Onions: the best onion soup I had in my life had onions browning for 5 hours in melted butter.  Onions are high in sugar and the browning is a mix of Maillard reaction and sugar caramelization.  The sweetness will come on the tail end of the umami present in the stock and widen the taste profile even more.  Cheese: a gruyere or Comte packs umami but it's also quite salty and its sharpness should wake up your sense of smell.  It should contrast with the sweetness of the onions and helps to deepen the sensation even more.  Grilling the cheese makes it pack even more umami out the gate too which if you've not noticed is the theme of this dish.  A truly balanced onion soup will have plenty of umami and the sweetness of the onion and the saltiness in the cheese and stock should tie it all together for you.  Now one other thing about onion soup.  Don't be afraid to keep some beef fat when you clarify your stock.  This dish is supposed to be fat!  It's what French people eat around 3-6am after a night of dancing and drinking to recover from all the wine.  Fat is also where the beef keeps a lot of its flavour.  Don't be afraid to put more cheese than you think you need and let the cheese touch the liquid while grilling it.  If you have the rind of the gruyere add it while making the stock to extract even more umami flavour.  Now I'm hungry...","labels":0,"seconds_difference":3108.0,"score_ratio":8.0}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgf978t","c_root_id_B":"cgf8vrt","created_at_utc_A":1396135867,"created_at_utc_B":1396135024,"score_A":6,"score_B":3,"human_ref_A":"*umami*. ...glutamates. Gobs of glutamates from the interactions between long-cooked proteins and sugars. Onions may not have a lot of protein, and that's why you cook a *lot* of them down to get an onion soup base, and why you do it very slowly.   You get that flavor from the mailliard reactions, or from foods high in glutamates like mushrooms, tomatoes, cooked meats.   Also, you basically have only a few real \"tastes\": salt, sour, bitter, sweet, \"umami\". You want to amp up the last one, but you also want to consider that \"flavor\" as you know it has a lot to do with your nose. You can do a lot with a simple flavor and  complex herb that you smell.   But, basically, glutamates. I don't know what kind of paki cooking you grew up with, but I'll bet that a large part of what you're looking for is \"we cooked down a bunch of onions and lamb this afternoon with butter so here you are.\"","human_ref_B":"Browning\/Caramelization, Evaporation\/Reducing all help to give dishes deep flavors.....along with time for it all to come together.","labels":1,"seconds_difference":843.0,"score_ratio":2.0}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgfdmv7","c_root_id_B":"cgfcfud","created_at_utc_A":1396147369,"created_at_utc_B":1396144219,"score_A":6,"score_B":3,"human_ref_A":"Building layers of flavor as you cook, usually entails doing lots of things in slow form.  How you go about that?  Totally dependent on what and how you're cooking.  Layers man, layers...","human_ref_B":"Salt.. most of the time when you think the food is missing something and start adding more spices its only salt that was needed...   Salt is a flavor developer .","labels":1,"seconds_difference":3150.0,"score_ratio":2.0}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgf8vrt","c_root_id_B":"cgfdmv7","created_at_utc_A":1396135024,"created_at_utc_B":1396147369,"score_A":3,"score_B":6,"human_ref_A":"Browning\/Caramelization, Evaporation\/Reducing all help to give dishes deep flavors.....along with time for it all to come together.","human_ref_B":"Building layers of flavor as you cook, usually entails doing lots of things in slow form.  How you go about that?  Totally dependent on what and how you're cooking.  Layers man, layers...","labels":0,"seconds_difference":12345.0,"score_ratio":2.0}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgf9ign","c_root_id_B":"cgfdmv7","created_at_utc_A":1396136676,"created_at_utc_B":1396147369,"score_A":2,"score_B":6,"human_ref_A":"Deglaze pans you cooked meat in with a good red or white wine.","human_ref_B":"Building layers of flavor as you cook, usually entails doing lots of things in slow form.  How you go about that?  Totally dependent on what and how you're cooking.  Layers man, layers...","labels":0,"seconds_difference":10693.0,"score_ratio":3.0}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgfay1e","c_root_id_B":"cgfdmv7","created_at_utc_A":1396140352,"created_at_utc_B":1396147369,"score_A":2,"score_B":6,"human_ref_A":"On top of ask this great advise, I would like to add an endorsement for distilled or RO water.  Real water has loads of minerals and chemicals dissolved into it when it gets to you, these prevent the full extraction of flavor bases when making stocks and sauces.  I knew this in theory when I started, but the difference really is night and day.  Please make two small test batches side by side as an experiment for yourself, it's almost an unbelievable contrast.","human_ref_B":"Building layers of flavor as you cook, usually entails doing lots of things in slow form.  How you go about that?  Totally dependent on what and how you're cooking.  Layers man, layers...","labels":0,"seconds_difference":7017.0,"score_ratio":3.0}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgf9ign","c_root_id_B":"cgfcfud","created_at_utc_A":1396136676,"created_at_utc_B":1396144219,"score_A":2,"score_B":3,"human_ref_A":"Deglaze pans you cooked meat in with a good red or white wine.","human_ref_B":"Salt.. most of the time when you think the food is missing something and start adding more spices its only salt that was needed...   Salt is a flavor developer .","labels":0,"seconds_difference":7543.0,"score_ratio":1.5}
{"post_id":"21oyf7","domain":"askculinary_test","upvote_ratio":0.94,"history":"How do I get a \"deep\" flavor to my food? I am new to  non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it.   For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.","c_root_id_A":"cgfay1e","c_root_id_B":"cgfcfud","created_at_utc_A":1396140352,"created_at_utc_B":1396144219,"score_A":2,"score_B":3,"human_ref_A":"On top of ask this great advise, I would like to add an endorsement for distilled or RO water.  Real water has loads of minerals and chemicals dissolved into it when it gets to you, these prevent the full extraction of flavor bases when making stocks and sauces.  I knew this in theory when I started, but the difference really is night and day.  Please make two small test batches side by side as an experiment for yourself, it's almost an unbelievable contrast.","human_ref_B":"Salt.. most of the time when you think the food is missing something and start adding more spices its only salt that was needed...   Salt is a flavor developer .","labels":0,"seconds_difference":3867.0,"score_ratio":1.5}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaw4vip","c_root_id_B":"iaxod72","created_at_utc_A":1654161441,"created_at_utc_B":1654190953,"score_A":90,"score_B":121,"human_ref_A":"Did you use a metal spoon to mix\/spread the mixture? That's all I can think of. I'm so sorry. I really love lemon bars!","human_ref_B":"Sometimes cheaper powdered sugar can have a metallic taste, especially as it ages. Using a higher quality powdered sugar should alleviate this problem.  Source: I had the same issue years ago. Edit: a word","labels":0,"seconds_difference":29512.0,"score_ratio":1.3444444444}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaxod72","c_root_id_B":"iawtnqc","created_at_utc_A":1654190953,"created_at_utc_B":1654177581,"score_A":121,"score_B":74,"human_ref_A":"Sometimes cheaper powdered sugar can have a metallic taste, especially as it ages. Using a higher quality powdered sugar should alleviate this problem.  Source: I had the same issue years ago. Edit: a word","human_ref_B":"What kind of lemons did you use? I've noticed occasionally that if I use less-than-fresh lemons in a baked dish, the taste might get really astringent and almost tinny. Something about the high heat breaking down a lot of the more mellow, floral-y flavors.","labels":1,"seconds_difference":13372.0,"score_ratio":1.6351351351}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaxi3rj","c_root_id_B":"iaxod72","created_at_utc_A":1654188337,"created_at_utc_B":1654190953,"score_A":63,"score_B":121,"human_ref_A":"did you use iodized salt? that's a much more likely culprit of a metallic taste than a metal spoon or bowl.   the lemon juice is never in the bowl by itself, it's usually added to the eggs at the end. it's not strong enough of an acid especially when mixed in with the other ingredients to affect a metal bowl or spoon so strongly.","human_ref_B":"Sometimes cheaper powdered sugar can have a metallic taste, especially as it ages. Using a higher quality powdered sugar should alleviate this problem.  Source: I had the same issue years ago. Edit: a word","labels":0,"seconds_difference":2616.0,"score_ratio":1.9206349206}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaxod72","c_root_id_B":"iawy6lm","created_at_utc_A":1654190953,"created_at_utc_B":1654179700,"score_A":121,"score_B":10,"human_ref_A":"Sometimes cheaper powdered sugar can have a metallic taste, especially as it ages. Using a higher quality powdered sugar should alleviate this problem.  Source: I had the same issue years ago. Edit: a word","human_ref_B":"I think lemon juice picks up this flavor sometimes when it's not fresh.  It's not spoiled, it just begins to taste metallic to me.","labels":1,"seconds_difference":11253.0,"score_ratio":12.1}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaxf5ju","c_root_id_B":"iaxod72","created_at_utc_A":1654187091,"created_at_utc_B":1654190953,"score_A":6,"score_B":121,"human_ref_A":"What kind of salt did you use? Sea salts and the like may have minerals that are interacting with the acid.  Could you have mixed self rising flour with your AP flour? Make sure you\u2019re removing the wax coating. I don\u2019t know if it will make it taste like iron but it isn\u2019t adding anything good, and that would be my Hail Mary.  I\u2019ve never had to be this careful, and going through pastry school we were never this crazy careful. As long as it was non-reactive, it was good. No copper, no aluminum, no cast iron - those were the biggest. Most of us can\u2019t afford copper, don\u2019t buy raw aluminum pots\/pans, and don\u2019t use cast iron for this type of cooking.  I hope you can find the culprit! Lemon anything is divine. Please keep us posted.","human_ref_B":"Sometimes cheaper powdered sugar can have a metallic taste, especially as it ages. Using a higher quality powdered sugar should alleviate this problem.  Source: I had the same issue years ago. Edit: a word","labels":0,"seconds_difference":3862.0,"score_ratio":20.1666666667}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaxod72","c_root_id_B":"iaxf5ay","created_at_utc_A":1654190953,"created_at_utc_B":1654187088,"score_A":121,"score_B":3,"human_ref_A":"Sometimes cheaper powdered sugar can have a metallic taste, especially as it ages. Using a higher quality powdered sugar should alleviate this problem.  Source: I had the same issue years ago. Edit: a word","human_ref_B":"That\u2019s how they\u2019re supposed to taste \ud83d\ude0b","labels":1,"seconds_difference":3865.0,"score_ratio":40.3333333333}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iawy6lm","c_root_id_B":"iaxi3rj","created_at_utc_A":1654179700,"created_at_utc_B":1654188337,"score_A":10,"score_B":63,"human_ref_A":"I think lemon juice picks up this flavor sometimes when it's not fresh.  It's not spoiled, it just begins to taste metallic to me.","human_ref_B":"did you use iodized salt? that's a much more likely culprit of a metallic taste than a metal spoon or bowl.   the lemon juice is never in the bowl by itself, it's usually added to the eggs at the end. it's not strong enough of an acid especially when mixed in with the other ingredients to affect a metal bowl or spoon so strongly.","labels":0,"seconds_difference":8637.0,"score_ratio":6.3}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaxi3rj","c_root_id_B":"iaxf5ju","created_at_utc_A":1654188337,"created_at_utc_B":1654187091,"score_A":63,"score_B":6,"human_ref_A":"did you use iodized salt? that's a much more likely culprit of a metallic taste than a metal spoon or bowl.   the lemon juice is never in the bowl by itself, it's usually added to the eggs at the end. it's not strong enough of an acid especially when mixed in with the other ingredients to affect a metal bowl or spoon so strongly.","human_ref_B":"What kind of salt did you use? Sea salts and the like may have minerals that are interacting with the acid.  Could you have mixed self rising flour with your AP flour? Make sure you\u2019re removing the wax coating. I don\u2019t know if it will make it taste like iron but it isn\u2019t adding anything good, and that would be my Hail Mary.  I\u2019ve never had to be this careful, and going through pastry school we were never this crazy careful. As long as it was non-reactive, it was good. No copper, no aluminum, no cast iron - those were the biggest. Most of us can\u2019t afford copper, don\u2019t buy raw aluminum pots\/pans, and don\u2019t use cast iron for this type of cooking.  I hope you can find the culprit! Lemon anything is divine. Please keep us posted.","labels":1,"seconds_difference":1246.0,"score_ratio":10.5}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaxf5ay","c_root_id_B":"iaxi3rj","created_at_utc_A":1654187088,"created_at_utc_B":1654188337,"score_A":3,"score_B":63,"human_ref_A":"That\u2019s how they\u2019re supposed to taste \ud83d\ude0b","human_ref_B":"did you use iodized salt? that's a much more likely culprit of a metallic taste than a metal spoon or bowl.   the lemon juice is never in the bowl by itself, it's usually added to the eggs at the end. it's not strong enough of an acid especially when mixed in with the other ingredients to affect a metal bowl or spoon so strongly.","labels":0,"seconds_difference":1249.0,"score_ratio":21.0}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaz1f15","c_root_id_B":"iawy6lm","created_at_utc_A":1654212571,"created_at_utc_B":1654179700,"score_A":17,"score_B":10,"human_ref_A":"People have given you a couple troubleshootings, but something else to keep in mind.  Are you on any new medications, and have you noticed metallic tastes in other things?  There are some medications that can make metallic tastes much stronger, so that even trace amounts come through. Heck, I've known patients (I'm a hospital cook) who can't eat food with metallic utensils because they can only taste the metal.","human_ref_B":"I think lemon juice picks up this flavor sometimes when it's not fresh.  It's not spoiled, it just begins to taste metallic to me.","labels":1,"seconds_difference":32871.0,"score_ratio":1.7}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaz1f15","c_root_id_B":"iaxf5ju","created_at_utc_A":1654212571,"created_at_utc_B":1654187091,"score_A":17,"score_B":6,"human_ref_A":"People have given you a couple troubleshootings, but something else to keep in mind.  Are you on any new medications, and have you noticed metallic tastes in other things?  There are some medications that can make metallic tastes much stronger, so that even trace amounts come through. Heck, I've known patients (I'm a hospital cook) who can't eat food with metallic utensils because they can only taste the metal.","human_ref_B":"What kind of salt did you use? Sea salts and the like may have minerals that are interacting with the acid.  Could you have mixed self rising flour with your AP flour? Make sure you\u2019re removing the wax coating. I don\u2019t know if it will make it taste like iron but it isn\u2019t adding anything good, and that would be my Hail Mary.  I\u2019ve never had to be this careful, and going through pastry school we were never this crazy careful. As long as it was non-reactive, it was good. No copper, no aluminum, no cast iron - those were the biggest. Most of us can\u2019t afford copper, don\u2019t buy raw aluminum pots\/pans, and don\u2019t use cast iron for this type of cooking.  I hope you can find the culprit! Lemon anything is divine. Please keep us posted.","labels":1,"seconds_difference":25480.0,"score_ratio":2.8333333333}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaz1f15","c_root_id_B":"iaxf5ay","created_at_utc_A":1654212571,"created_at_utc_B":1654187088,"score_A":17,"score_B":3,"human_ref_A":"People have given you a couple troubleshootings, but something else to keep in mind.  Are you on any new medications, and have you noticed metallic tastes in other things?  There are some medications that can make metallic tastes much stronger, so that even trace amounts come through. Heck, I've known patients (I'm a hospital cook) who can't eat food with metallic utensils because they can only taste the metal.","human_ref_B":"That\u2019s how they\u2019re supposed to taste \ud83d\ude0b","labels":1,"seconds_difference":25483.0,"score_ratio":5.6666666667}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaz1f15","c_root_id_B":"iayssmp","created_at_utc_A":1654212571,"created_at_utc_B":1654208584,"score_A":17,"score_B":2,"human_ref_A":"People have given you a couple troubleshootings, but something else to keep in mind.  Are you on any new medications, and have you noticed metallic tastes in other things?  There are some medications that can make metallic tastes much stronger, so that even trace amounts come through. Heck, I've known patients (I'm a hospital cook) who can't eat food with metallic utensils because they can only taste the metal.","human_ref_B":"Could it be your strainer?  Some are not stainless mesh, I've rusted out a couple as I have tea with lemon often.  I also have honey and sometimes whiskey, so I have never detected it myself as there are lots of other flavours.","labels":1,"seconds_difference":3987.0,"score_ratio":8.5}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaz1f15","c_root_id_B":"iayxi7w","created_at_utc_A":1654212571,"created_at_utc_B":1654210714,"score_A":17,"score_B":2,"human_ref_A":"People have given you a couple troubleshootings, but something else to keep in mind.  Are you on any new medications, and have you noticed metallic tastes in other things?  There are some medications that can make metallic tastes much stronger, so that even trace amounts come through. Heck, I've known patients (I'm a hospital cook) who can't eat food with metallic utensils because they can only taste the metal.","human_ref_B":"hey! i'm wondering if anyone else tasted them and taste iron as well. because I have two ideas:  1. possible that for some people, highly sour things sometimes taste also metallic. i can see how the two flavors could be associated. 2. i have always tasted a little...basicness, almost baking soda, flavor in meyer lemons. i wonder if this is just something about how the flavor hits my tongue, or some compound in the lemon that i associate with baking soda.","labels":1,"seconds_difference":1857.0,"score_ratio":8.5}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaz1f15","c_root_id_B":"iayy4qr","created_at_utc_A":1654212571,"created_at_utc_B":1654210997,"score_A":17,"score_B":2,"human_ref_A":"People have given you a couple troubleshootings, but something else to keep in mind.  Are you on any new medications, and have you noticed metallic tastes in other things?  There are some medications that can make metallic tastes much stronger, so that even trace amounts come through. Heck, I've known patients (I'm a hospital cook) who can't eat food with metallic utensils because they can only taste the metal.","human_ref_B":"That\u2019s so weird because all of the iron bars I eat taste like lemon","labels":1,"seconds_difference":1574.0,"score_ratio":8.5}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iazm87a","c_root_id_B":"iazfwpc","created_at_utc_A":1654222601,"created_at_utc_B":1654219650,"score_A":6,"score_B":3,"human_ref_A":"Had COVID?  It screws up taste.","human_ref_B":"Does anything else taste like iron\/metal to you when you eat?   Ever since I had Covid wine and some other things taste like metal to me","labels":1,"seconds_difference":2951.0,"score_ratio":2.0}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaxf5ay","c_root_id_B":"iazm87a","created_at_utc_A":1654187088,"created_at_utc_B":1654222601,"score_A":3,"score_B":6,"human_ref_A":"That\u2019s how they\u2019re supposed to taste \ud83d\ude0b","human_ref_B":"Had COVID?  It screws up taste.","labels":0,"seconds_difference":35513.0,"score_ratio":2.0}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iazm87a","c_root_id_B":"iayssmp","created_at_utc_A":1654222601,"created_at_utc_B":1654208584,"score_A":6,"score_B":2,"human_ref_A":"Had COVID?  It screws up taste.","human_ref_B":"Could it be your strainer?  Some are not stainless mesh, I've rusted out a couple as I have tea with lemon often.  I also have honey and sometimes whiskey, so I have never detected it myself as there are lots of other flavours.","labels":1,"seconds_difference":14017.0,"score_ratio":3.0}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iayxi7w","c_root_id_B":"iazm87a","created_at_utc_A":1654210714,"created_at_utc_B":1654222601,"score_A":2,"score_B":6,"human_ref_A":"hey! i'm wondering if anyone else tasted them and taste iron as well. because I have two ideas:  1. possible that for some people, highly sour things sometimes taste also metallic. i can see how the two flavors could be associated. 2. i have always tasted a little...basicness, almost baking soda, flavor in meyer lemons. i wonder if this is just something about how the flavor hits my tongue, or some compound in the lemon that i associate with baking soda.","human_ref_B":"Had COVID?  It screws up taste.","labels":0,"seconds_difference":11887.0,"score_ratio":3.0}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iayy4qr","c_root_id_B":"iazm87a","created_at_utc_A":1654210997,"created_at_utc_B":1654222601,"score_A":2,"score_B":6,"human_ref_A":"That\u2019s so weird because all of the iron bars I eat taste like lemon","human_ref_B":"Had COVID?  It screws up taste.","labels":0,"seconds_difference":11604.0,"score_ratio":3.0}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iaxf5ay","c_root_id_B":"iaxf5ju","created_at_utc_A":1654187088,"created_at_utc_B":1654187091,"score_A":3,"score_B":6,"human_ref_A":"That\u2019s how they\u2019re supposed to taste \ud83d\ude0b","human_ref_B":"What kind of salt did you use? Sea salts and the like may have minerals that are interacting with the acid.  Could you have mixed self rising flour with your AP flour? Make sure you\u2019re removing the wax coating. I don\u2019t know if it will make it taste like iron but it isn\u2019t adding anything good, and that would be my Hail Mary.  I\u2019ve never had to be this careful, and going through pastry school we were never this crazy careful. As long as it was non-reactive, it was good. No copper, no aluminum, no cast iron - those were the biggest. Most of us can\u2019t afford copper, don\u2019t buy raw aluminum pots\/pans, and don\u2019t use cast iron for this type of cooking.  I hope you can find the culprit! Lemon anything is divine. Please keep us posted.","labels":0,"seconds_difference":3.0,"score_ratio":2.0}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iayssmp","c_root_id_B":"iazfwpc","created_at_utc_A":1654208584,"created_at_utc_B":1654219650,"score_A":2,"score_B":3,"human_ref_A":"Could it be your strainer?  Some are not stainless mesh, I've rusted out a couple as I have tea with lemon often.  I also have honey and sometimes whiskey, so I have never detected it myself as there are lots of other flavours.","human_ref_B":"Does anything else taste like iron\/metal to you when you eat?   Ever since I had Covid wine and some other things taste like metal to me","labels":0,"seconds_difference":11066.0,"score_ratio":1.5}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iayxi7w","c_root_id_B":"iazfwpc","created_at_utc_A":1654210714,"created_at_utc_B":1654219650,"score_A":2,"score_B":3,"human_ref_A":"hey! i'm wondering if anyone else tasted them and taste iron as well. because I have two ideas:  1. possible that for some people, highly sour things sometimes taste also metallic. i can see how the two flavors could be associated. 2. i have always tasted a little...basicness, almost baking soda, flavor in meyer lemons. i wonder if this is just something about how the flavor hits my tongue, or some compound in the lemon that i associate with baking soda.","human_ref_B":"Does anything else taste like iron\/metal to you when you eat?   Ever since I had Covid wine and some other things taste like metal to me","labels":0,"seconds_difference":8936.0,"score_ratio":1.5}
{"post_id":"v34m12","domain":"askculinary_test","upvote_ratio":0.95,"history":"Lemon bars taste like iron So I made lemon bars recently and baked them in a glass pyrex but they taste like iron to me. I didn't put any baking soda\/powder nor did I put wax \/ parchment. Used a plastic bowl to make the lemon layer too. Idk what happened, can someone help?","c_root_id_A":"iayy4qr","c_root_id_B":"iazfwpc","created_at_utc_A":1654210997,"created_at_utc_B":1654219650,"score_A":2,"score_B":3,"human_ref_A":"That\u2019s so weird because all of the iron bars I eat taste like lemon","human_ref_B":"Does anything else taste like iron\/metal to you when you eat?   Ever since I had Covid wine and some other things taste like metal to me","labels":0,"seconds_difference":8653.0,"score_ratio":1.5}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9mjty2","c_root_id_B":"e9mirss","created_at_utc_A":1542128513,"created_at_utc_B":1542127669,"score_A":161,"score_B":63,"human_ref_A":"Makes great sour cream based dips!","human_ref_B":"They're high in sodium, but they're so damned tasty.  I occasionally use the \"Beef\" flavored packets to make a cup of broth to drink, and a couple of the flavors work great with stir fry or salads.","labels":1,"seconds_difference":844.0,"score_ratio":2.5555555556}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9muii0","c_root_id_B":"e9mk17f","created_at_utc_A":1542136978,"created_at_utc_B":1542128675,"score_A":35,"score_B":33,"human_ref_A":"I make a salad that's red onions shaved thin, cabbage, uncooked ramen noodles crunched up so the chunks are about the size of croutons, and then the dressing is just salad oil and rice wine vinegar at whatever ratio you prefer, sugar to taste, and the ramen packet. Sprinkle some toasted white sesame seeds on top. It's delicious.","human_ref_B":"I totally have used the chicken ramen packet as a bouillon cube substitute. It's high sodium, but if you double the amount of water and split it between more people, it's not unreasonable to use as a soup base.","labels":1,"seconds_difference":8303.0,"score_ratio":1.0606060606}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9mmn1v","c_root_id_B":"e9muii0","created_at_utc_A":1542130737,"created_at_utc_B":1542136978,"score_A":6,"score_B":35,"human_ref_A":"it really depends on the brand. Some are meant to be dissolved and not boiled afterwards (those tend to develop off\/ funky tastes). Some are meant to flavor the soup so you can cook the ramen in it.  Check before you use them as broth. Also, they\u2019re pretty bad in terms of flavor outside of ramen: they usually don\u2019t play well with other ingredients.","human_ref_B":"I make a salad that's red onions shaved thin, cabbage, uncooked ramen noodles crunched up so the chunks are about the size of croutons, and then the dressing is just salad oil and rice wine vinegar at whatever ratio you prefer, sugar to taste, and the ramen packet. Sprinkle some toasted white sesame seeds on top. It's delicious.","labels":0,"seconds_difference":6241.0,"score_ratio":5.8333333333}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9mrz46","c_root_id_B":"e9muii0","created_at_utc_A":1542134965,"created_at_utc_B":1542136978,"score_A":3,"score_B":35,"human_ref_A":"Pretty close. Sodium, MSG, HVP, DIDG, and then just dried veggies. Kinda depends on the brand.","human_ref_B":"I make a salad that's red onions shaved thin, cabbage, uncooked ramen noodles crunched up so the chunks are about the size of croutons, and then the dressing is just salad oil and rice wine vinegar at whatever ratio you prefer, sugar to taste, and the ramen packet. Sprinkle some toasted white sesame seeds on top. It's delicious.","labels":0,"seconds_difference":2013.0,"score_ratio":11.6666666667}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9mmn1v","c_root_id_B":"e9mxgee","created_at_utc_A":1542130737,"created_at_utc_B":1542139297,"score_A":6,"score_B":20,"human_ref_A":"it really depends on the brand. Some are meant to be dissolved and not boiled afterwards (those tend to develop off\/ funky tastes). Some are meant to flavor the soup so you can cook the ramen in it.  Check before you use them as broth. Also, they\u2019re pretty bad in terms of flavor outside of ramen: they usually don\u2019t play well with other ingredients.","human_ref_B":"I have kind of the opposite question:  i want to buy only the seasoning and use it with shirataki noodles.  What product can i buy to achieve \"ramen seasoning packet\" flavor","labels":0,"seconds_difference":8560.0,"score_ratio":3.3333333333}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9mrz46","c_root_id_B":"e9mxgee","created_at_utc_A":1542134965,"created_at_utc_B":1542139297,"score_A":3,"score_B":20,"human_ref_A":"Pretty close. Sodium, MSG, HVP, DIDG, and then just dried veggies. Kinda depends on the brand.","human_ref_B":"I have kind of the opposite question:  i want to buy only the seasoning and use it with shirataki noodles.  What product can i buy to achieve \"ramen seasoning packet\" flavor","labels":0,"seconds_difference":4332.0,"score_ratio":6.6666666667}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9mybvs","c_root_id_B":"e9mmn1v","created_at_utc_A":1542140002,"created_at_utc_B":1542130737,"score_A":17,"score_B":6,"human_ref_A":"I use mine to season roasted pumpkin seeds every year. They are always a hit. I've also added them to soups too. You could put it in a shaker and sprinkle it on anything you want though. They basically are bullion.","human_ref_B":"it really depends on the brand. Some are meant to be dissolved and not boiled afterwards (those tend to develop off\/ funky tastes). Some are meant to flavor the soup so you can cook the ramen in it.  Check before you use them as broth. Also, they\u2019re pretty bad in terms of flavor outside of ramen: they usually don\u2019t play well with other ingredients.","labels":1,"seconds_difference":9265.0,"score_ratio":2.8333333333}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9mrz46","c_root_id_B":"e9mybvs","created_at_utc_A":1542134965,"created_at_utc_B":1542140002,"score_A":3,"score_B":17,"human_ref_A":"Pretty close. Sodium, MSG, HVP, DIDG, and then just dried veggies. Kinda depends on the brand.","human_ref_B":"I use mine to season roasted pumpkin seeds every year. They are always a hit. I've also added them to soups too. You could put it in a shaker and sprinkle it on anything you want though. They basically are bullion.","labels":0,"seconds_difference":5037.0,"score_ratio":5.6666666667}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9n0o3q","c_root_id_B":"e9mmn1v","created_at_utc_A":1542141841,"created_at_utc_B":1542130737,"score_A":11,"score_B":6,"human_ref_A":"Essentially the same plus some other spices. I recommend 'Better than Bouillon' brand paste. It's pretty cheap in terms of how much broth you can make with one jar of it.","human_ref_B":"it really depends on the brand. Some are meant to be dissolved and not boiled afterwards (those tend to develop off\/ funky tastes). Some are meant to flavor the soup so you can cook the ramen in it.  Check before you use them as broth. Also, they\u2019re pretty bad in terms of flavor outside of ramen: they usually don\u2019t play well with other ingredients.","labels":1,"seconds_difference":11104.0,"score_ratio":1.8333333333}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9mrz46","c_root_id_B":"e9n0o3q","created_at_utc_A":1542134965,"created_at_utc_B":1542141841,"score_A":3,"score_B":11,"human_ref_A":"Pretty close. Sodium, MSG, HVP, DIDG, and then just dried veggies. Kinda depends on the brand.","human_ref_B":"Essentially the same plus some other spices. I recommend 'Better than Bouillon' brand paste. It's pretty cheap in terms of how much broth you can make with one jar of it.","labels":0,"seconds_difference":6876.0,"score_ratio":3.6666666667}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9nbadr","c_root_id_B":"e9mmn1v","created_at_utc_A":1542150480,"created_at_utc_B":1542130737,"score_A":9,"score_B":6,"human_ref_A":"Sprinkle it on popcorn.","human_ref_B":"it really depends on the brand. Some are meant to be dissolved and not boiled afterwards (those tend to develop off\/ funky tastes). Some are meant to flavor the soup so you can cook the ramen in it.  Check before you use them as broth. Also, they\u2019re pretty bad in terms of flavor outside of ramen: they usually don\u2019t play well with other ingredients.","labels":1,"seconds_difference":19743.0,"score_ratio":1.5}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9nb1lv","c_root_id_B":"e9nbadr","created_at_utc_A":1542150262,"created_at_utc_B":1542150480,"score_A":4,"score_B":9,"human_ref_A":"They're great for boiling rice or chicken in to give extra flavour without being too prominent. Use them the same as buillion cubes just not to make gravy.","human_ref_B":"Sprinkle it on popcorn.","labels":0,"seconds_difference":218.0,"score_ratio":2.25}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9mrz46","c_root_id_B":"e9nbadr","created_at_utc_A":1542134965,"created_at_utc_B":1542150480,"score_A":3,"score_B":9,"human_ref_A":"Pretty close. Sodium, MSG, HVP, DIDG, and then just dried veggies. Kinda depends on the brand.","human_ref_B":"Sprinkle it on popcorn.","labels":0,"seconds_difference":15515.0,"score_ratio":3.0}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9mrz46","c_root_id_B":"e9nb1lv","created_at_utc_A":1542134965,"created_at_utc_B":1542150262,"score_A":3,"score_B":4,"human_ref_A":"Pretty close. Sodium, MSG, HVP, DIDG, and then just dried veggies. Kinda depends on the brand.","human_ref_B":"They're great for boiling rice or chicken in to give extra flavour without being too prominent. Use them the same as buillion cubes just not to make gravy.","labels":0,"seconds_difference":15297.0,"score_ratio":1.3333333333}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9nm9g8","c_root_id_B":"e9mrz46","created_at_utc_A":1542160701,"created_at_utc_B":1542134965,"score_A":4,"score_B":3,"human_ref_A":"I save mine and use them as quick-and-easy dry rubs for roast chicken, with a little bit of cornstarch added too. Really dries out the skin to crisp it up and also keep the meat inside juicy, and the sodium overload plus a little bit of sugar is exactly what you want. Plus some MSG which always goes down well. Obviously chicken-flavoured ramen packets work brilliantly, but the mie goreng ones are great too.","human_ref_B":"Pretty close. Sodium, MSG, HVP, DIDG, and then just dried veggies. Kinda depends on the brand.","labels":1,"seconds_difference":25736.0,"score_ratio":1.3333333333}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9nm9g8","c_root_id_B":"e9njmdz","created_at_utc_A":1542160701,"created_at_utc_B":1542158210,"score_A":4,"score_B":3,"human_ref_A":"I save mine and use them as quick-and-easy dry rubs for roast chicken, with a little bit of cornstarch added too. Really dries out the skin to crisp it up and also keep the meat inside juicy, and the sodium overload plus a little bit of sugar is exactly what you want. Plus some MSG which always goes down well. Obviously chicken-flavoured ramen packets work brilliantly, but the mie goreng ones are great too.","human_ref_B":"Yes, they are the same thing. Salt & flavorz, but mostly salt.","labels":1,"seconds_difference":2491.0,"score_ratio":1.3333333333}
{"post_id":"9wqh08","domain":"askculinary_test","upvote_ratio":0.92,"history":"This is sure to cause some outrage but are the flavor packets in ramen noodles the same or similar to bouillon cubes? I never use all of the flavor packets so I have many left over packets. Can I use them like bouillon cubes or is this stuff just bad for you?","c_root_id_A":"e9nleon","c_root_id_B":"e9nm9g8","created_at_utc_A":1542159902,"created_at_utc_B":1542160701,"score_A":3,"score_B":4,"human_ref_A":"I keep em in my camper, they\u2019re great to rub over meat then cook over a fire! And super easy to pack.","human_ref_B":"I save mine and use them as quick-and-easy dry rubs for roast chicken, with a little bit of cornstarch added too. Really dries out the skin to crisp it up and also keep the meat inside juicy, and the sodium overload plus a little bit of sugar is exactly what you want. Plus some MSG which always goes down well. Obviously chicken-flavoured ramen packets work brilliantly, but the mie goreng ones are great too.","labels":0,"seconds_difference":799.0,"score_ratio":1.3333333333}
{"post_id":"kibm43","domain":"askculinary_test","upvote_ratio":0.8,"history":"What kind of effect does refrigerating yeast-based sweet dough for an extra day have? I recently made some cinnamon rolls, using Alton Brown's recipe.   I've usually had success with it, but I've noticed a couple times when I've refrigerated it for an extra day (usually because I want to prepare in my kitchen and then have them baked fresh elsewhere), they end up tasting a bit dryer than they normally do. I baked them on the lower end of the recommended time range, and there was no sign of burning.  The recipe itself calls for overnight refrigeration, but I'm wondering what kind of an effect extending that period has.","c_root_id_A":"ggpxadc","c_root_id_B":"ggpyehc","created_at_utc_A":1608664956,"created_at_utc_B":1608665512,"score_A":3,"score_B":4,"human_ref_A":"I don\u2019t know why it would make it more dry unless you left it refrigerated uncovered. If it wasn\u2019t covered, then the dough could definitely dry out a bit and that would affect the overall texture. So make sure to cover it in plastic wrap or something like that.  If you did properly cover it, there shouldn\u2019t be a reason why the dough would dry out. It might just be a nuance of your environment (how humid\/dry is your kitchen for example). If your dough seems too dry before putting it in the oven, you could try adding a pan of ice into your oven as the cinnamon rolls bake. Or also taking them out earlier and this not giving them the chance to dry out.","human_ref_B":"When you say \u201cdryer\u201d do you possibly mean denser? As in not as light and fluffy?  If so, it could be due to proofing longer and the yeasty-boys dying off a bit. Refrigeration slows the process of fermentation, but doesn\u2019t stop it. The solution would be to reduce the original bulk ferment (in this recipe the 2-2.5 hours at the end of step 1) to allot for the increase of cold fermentation happening during refrigeration.","labels":0,"seconds_difference":556.0,"score_ratio":1.3333333333}
{"post_id":"a9g39l","domain":"askculinary_test","upvote_ratio":0.76,"history":"How do i make pizza dough at home that does not taste like yeast? Anytime I've made anything requiring yeast (pizza dough, garlic breadsticks) its always tasted like yeast and as a result I tend to avoid making my own even tho Id love to make my own foccacia, pizza etc. How do pizza joints and restaurants make dough that doesn't have a yeast taste?","c_root_id_A":"eciysk9","c_root_id_B":"ecje4ly","created_at_utc_A":1545755648,"created_at_utc_B":1545768173,"score_A":2,"score_B":6,"human_ref_A":"Use fresh yeast! It\u2019s the best. People often tend to use dry or instant yeast. If you get fresh yeast anywhere near you, go for those!","human_ref_B":"I am having the same problem. I literally spent like two hours reading about dough last night. The main things I found were less yeast and longer fermentation. I will report back when I try this. I\u2019m thinking of making bread tonight or tomorrow.   It\u2019s a long read, but Serious Eats has a whole blog series called Breadmaking 101 that I found interesting and helpful.","labels":0,"seconds_difference":12525.0,"score_ratio":3.0}
{"post_id":"a9g39l","domain":"askculinary_test","upvote_ratio":0.76,"history":"How do i make pizza dough at home that does not taste like yeast? Anytime I've made anything requiring yeast (pizza dough, garlic breadsticks) its always tasted like yeast and as a result I tend to avoid making my own even tho Id love to make my own foccacia, pizza etc. How do pizza joints and restaurants make dough that doesn't have a yeast taste?","c_root_id_A":"eckyior","c_root_id_B":"eciysk9","created_at_utc_A":1545826509,"created_at_utc_B":1545755648,"score_A":3,"score_B":2,"human_ref_A":"Here in Sicily, we use about 10g of fresh yeast (comes in little wrapped squares in the refrigerated section of the supermarket near the butter) to 1 1\/2 Kilo of flour, and enough water to form dough (and a little sugar to \"prove\" the yeast in warm water before mixing in flour).  And time.  Many restaurants here will tell you proudly on the menu that their dough is fermented for 24 or 36 hours.  Just to be clear, this is for normal pizza, not the \"Sicilian style\" thick pizza in the US, which we would call a \"sfincione\" (for sfincione, the dough is more bloppy and wet, not rollable or throwable-in-the-air without a messy disaster, and the pans are very, very *very* oiled -- it's essentially the same exact dough, but more wet).  At home, I make the dough at least 6 hours ahead of time, let it rise and punch it down and let it rise again before using it.  I also make twice as much as I need and (at the punch-down stage) cover the bowl in plastic wrap and store the extra half in the refrigerator, which I can use for pizza, rolls or bread the next day, or over several days.   The other \"trick\" to good crust is a hot, hot oven. In my ordinary electric home oven, to approximate a traditional wood-fired pizza oven, I preheat to about 210\u00b0C (410\u00b0F) and wait for it to get fully hot, and then start the pizza (with sauce and toppings but not cheese yet) on the very bottom.  The direct heat from the bottom quickly cooks the crust and makes it bubble up nicely on the upper side to give the right kind of texture.  Once it's bubbled and looks half-cooked (after about 8 minutes for a medium-thickness crust, perhaps half that for a very thin crust), you can open the oven and check that the bottom side is firm and browned (watch out, it can burn before you know it! Also, watch out for the faceful of steam that escapes as you open that oven!!!).  There's a particular \"feel\" to this that you'll recognise after a few times. If it feels like it might sag and tear as you lift it slightly off the tray at one edge, it's probably still too undercooked in the middle.  Once the bottom is cooked the way you want it, transfer the pizza to the upper portion of the oven, to make sure the toppings are cooked to your liking.  Watch the crust at this point. Just before it's as browned as you'd like it, take it out and add the cheese.  Return it to the upper part of the oven to melt the cheese the way you like it.  I hope this will help and encourage you in your pizza adventures!","human_ref_B":"Use fresh yeast! It\u2019s the best. People often tend to use dry or instant yeast. If you get fresh yeast anywhere near you, go for those!","labels":1,"seconds_difference":70861.0,"score_ratio":1.5}
{"post_id":"a9g39l","domain":"askculinary_test","upvote_ratio":0.76,"history":"How do i make pizza dough at home that does not taste like yeast? Anytime I've made anything requiring yeast (pizza dough, garlic breadsticks) its always tasted like yeast and as a result I tend to avoid making my own even tho Id love to make my own foccacia, pizza etc. How do pizza joints and restaurants make dough that doesn't have a yeast taste?","c_root_id_A":"eciysk9","c_root_id_B":"eck4l22","created_at_utc_A":1545755648,"created_at_utc_B":1545788265,"score_A":2,"score_B":3,"human_ref_A":"Use fresh yeast! It\u2019s the best. People often tend to use dry or instant yeast. If you get fresh yeast anywhere near you, go for those!","human_ref_B":"Use less yeast and more time.  A slow, cool rise makes awesome dough that doesn't taste like yeast.  If you're looking for amounts, just for reference, I use 3 grams yeast \/ 1,000 grams flour and a 24 hour rise around 16C (61F).  A quick note: With that small amount of yeast, you have to be very nice to it. Use filtered or bottled water, since it doesn't take much chlorine to kill it.","labels":0,"seconds_difference":32617.0,"score_ratio":1.5}
{"post_id":"x13zwt","domain":"askculinary_test","upvote_ratio":0.88,"history":"Middle-eastern flavors... and corn on the cob? Having people over tomorrow. The menu is leaning into middle-eastern flavors, with za'atar marinated    chicken, veggies with tahini dressing, pita. Because it's summer, we also want to have corn on the cob. Any ideas for a compound butter that could help tie in the corn with the rest of our menu? Everything but the pita is going to be grilled!","c_root_id_A":"imdlmy1","c_root_id_B":"imddx8q","created_at_utc_A":1661862030,"created_at_utc_B":1661857431,"score_A":6,"score_B":3,"human_ref_A":"I\u2019m a middle eastern and can tell you with all confidence that we prefer the corn on the cob to be plain, just grilled or roasted without adding a single ingredient. The natural sweetness of the corn is what we look for.","human_ref_B":"My favorite faux Mexican elote recipe is a bit Middle Eeastern-influenced: Aleppo peppers, coriander seeds, lime zest (use organic\/unsprayed limes) and lime juice. A spice\/coffee grinder is highly recommended to grind the seeds properly. I usually throw in a dried and deseeded Mexican chili as well, but I don't think that's right here and Id' go easy on the Aleppo too. I've been using parmesan as I can't get cotija where I live and it's really not a bad sub.  edit: As others have said, sumac is another obvious ingredient!  You could do baba ganoush instead of veggies with tahini dressing. Works out well with the pita. It's also hard not to mention hummus with a menu like this.","labels":1,"seconds_difference":4599.0,"score_ratio":2.0}
{"post_id":"x13zwt","domain":"askculinary_test","upvote_ratio":0.88,"history":"Middle-eastern flavors... and corn on the cob? Having people over tomorrow. The menu is leaning into middle-eastern flavors, with za'atar marinated    chicken, veggies with tahini dressing, pita. Because it's summer, we also want to have corn on the cob. Any ideas for a compound butter that could help tie in the corn with the rest of our menu? Everything but the pita is going to be grilled!","c_root_id_A":"imbtmav","c_root_id_B":"imdlmy1","created_at_utc_A":1661820806,"created_at_utc_B":1661862030,"score_A":2,"score_B":6,"human_ref_A":"I googled and found a few recipes for harissa grilled corn.","human_ref_B":"I\u2019m a middle eastern and can tell you with all confidence that we prefer the corn on the cob to be plain, just grilled or roasted without adding a single ingredient. The natural sweetness of the corn is what we look for.","labels":0,"seconds_difference":41224.0,"score_ratio":3.0}
{"post_id":"x13zwt","domain":"askculinary_test","upvote_ratio":0.88,"history":"Middle-eastern flavors... and corn on the cob? Having people over tomorrow. The menu is leaning into middle-eastern flavors, with za'atar marinated    chicken, veggies with tahini dressing, pita. Because it's summer, we also want to have corn on the cob. Any ideas for a compound butter that could help tie in the corn with the rest of our menu? Everything but the pita is going to be grilled!","c_root_id_A":"imdlmy1","c_root_id_B":"imbve2k","created_at_utc_A":1661862030,"created_at_utc_B":1661821601,"score_A":6,"score_B":2,"human_ref_A":"I\u2019m a middle eastern and can tell you with all confidence that we prefer the corn on the cob to be plain, just grilled or roasted without adding a single ingredient. The natural sweetness of the corn is what we look for.","human_ref_B":"I have a feeling saffron-infused buttered corn might be orgasmically good. Or it might be too much? Might need some lemon or heat to balance it out?","labels":1,"seconds_difference":40429.0,"score_ratio":3.0}
{"post_id":"x13zwt","domain":"askculinary_test","upvote_ratio":0.88,"history":"Middle-eastern flavors... and corn on the cob? Having people over tomorrow. The menu is leaning into middle-eastern flavors, with za'atar marinated    chicken, veggies with tahini dressing, pita. Because it's summer, we also want to have corn on the cob. Any ideas for a compound butter that could help tie in the corn with the rest of our menu? Everything but the pita is going to be grilled!","c_root_id_A":"imch1vj","c_root_id_B":"imdlmy1","created_at_utc_A":1661832115,"created_at_utc_B":1661862030,"score_A":2,"score_B":6,"human_ref_A":"Corn with toum instead of butter. Toum is the way.","human_ref_B":"I\u2019m a middle eastern and can tell you with all confidence that we prefer the corn on the cob to be plain, just grilled or roasted without adding a single ingredient. The natural sweetness of the corn is what we look for.","labels":0,"seconds_difference":29915.0,"score_ratio":3.0}
{"post_id":"x13zwt","domain":"askculinary_test","upvote_ratio":0.88,"history":"Middle-eastern flavors... and corn on the cob? Having people over tomorrow. The menu is leaning into middle-eastern flavors, with za'atar marinated    chicken, veggies with tahini dressing, pita. Because it's summer, we also want to have corn on the cob. Any ideas for a compound butter that could help tie in the corn with the rest of our menu? Everything but the pita is going to be grilled!","c_root_id_A":"imddx8q","c_root_id_B":"imbtmav","created_at_utc_A":1661857431,"created_at_utc_B":1661820806,"score_A":3,"score_B":2,"human_ref_A":"My favorite faux Mexican elote recipe is a bit Middle Eeastern-influenced: Aleppo peppers, coriander seeds, lime zest (use organic\/unsprayed limes) and lime juice. A spice\/coffee grinder is highly recommended to grind the seeds properly. I usually throw in a dried and deseeded Mexican chili as well, but I don't think that's right here and Id' go easy on the Aleppo too. I've been using parmesan as I can't get cotija where I live and it's really not a bad sub.  edit: As others have said, sumac is another obvious ingredient!  You could do baba ganoush instead of veggies with tahini dressing. Works out well with the pita. It's also hard not to mention hummus with a menu like this.","human_ref_B":"I googled and found a few recipes for harissa grilled corn.","labels":1,"seconds_difference":36625.0,"score_ratio":1.5}
{"post_id":"x13zwt","domain":"askculinary_test","upvote_ratio":0.88,"history":"Middle-eastern flavors... and corn on the cob? Having people over tomorrow. The menu is leaning into middle-eastern flavors, with za'atar marinated    chicken, veggies with tahini dressing, pita. Because it's summer, we also want to have corn on the cob. Any ideas for a compound butter that could help tie in the corn with the rest of our menu? Everything but the pita is going to be grilled!","c_root_id_A":"imbve2k","c_root_id_B":"imddx8q","created_at_utc_A":1661821601,"created_at_utc_B":1661857431,"score_A":2,"score_B":3,"human_ref_A":"I have a feeling saffron-infused buttered corn might be orgasmically good. Or it might be too much? Might need some lemon or heat to balance it out?","human_ref_B":"My favorite faux Mexican elote recipe is a bit Middle Eeastern-influenced: Aleppo peppers, coriander seeds, lime zest (use organic\/unsprayed limes) and lime juice. A spice\/coffee grinder is highly recommended to grind the seeds properly. I usually throw in a dried and deseeded Mexican chili as well, but I don't think that's right here and Id' go easy on the Aleppo too. I've been using parmesan as I can't get cotija where I live and it's really not a bad sub.  edit: As others have said, sumac is another obvious ingredient!  You could do baba ganoush instead of veggies with tahini dressing. Works out well with the pita. It's also hard not to mention hummus with a menu like this.","labels":0,"seconds_difference":35830.0,"score_ratio":1.5}
{"post_id":"x13zwt","domain":"askculinary_test","upvote_ratio":0.88,"history":"Middle-eastern flavors... and corn on the cob? Having people over tomorrow. The menu is leaning into middle-eastern flavors, with za'atar marinated    chicken, veggies with tahini dressing, pita. Because it's summer, we also want to have corn on the cob. Any ideas for a compound butter that could help tie in the corn with the rest of our menu? Everything but the pita is going to be grilled!","c_root_id_A":"imddx8q","c_root_id_B":"imch1vj","created_at_utc_A":1661857431,"created_at_utc_B":1661832115,"score_A":3,"score_B":2,"human_ref_A":"My favorite faux Mexican elote recipe is a bit Middle Eeastern-influenced: Aleppo peppers, coriander seeds, lime zest (use organic\/unsprayed limes) and lime juice. A spice\/coffee grinder is highly recommended to grind the seeds properly. I usually throw in a dried and deseeded Mexican chili as well, but I don't think that's right here and Id' go easy on the Aleppo too. I've been using parmesan as I can't get cotija where I live and it's really not a bad sub.  edit: As others have said, sumac is another obvious ingredient!  You could do baba ganoush instead of veggies with tahini dressing. Works out well with the pita. It's also hard not to mention hummus with a menu like this.","human_ref_B":"Corn with toum instead of butter. Toum is the way.","labels":1,"seconds_difference":25316.0,"score_ratio":1.5}
{"post_id":"8fx8o2","domain":"askculinary_test","upvote_ratio":0.94,"history":"Does it make any difference what side of aluminum foil you use?","c_root_id_A":"dy79dn6","c_root_id_B":"dy7ci95","created_at_utc_A":1525071256,"created_at_utc_B":1525078691,"score_A":19,"score_B":89,"human_ref_A":"Only when you\u2019re making tin foil hats and jewellery. It has no impact on cooking times or the results.","human_ref_B":"No.  One side is shiny because of the way aluminum foil is rolled off. The shiny side is rolled off by highly polished rollers. The other side is not. This is just an effect of the manufacturing process, but both sides are the same.  I once had a friend who smoked meth off aluminum foil. He always claimed that the shiny side was shiny because \"of chemicals and shit\" and he refused to smoke off it. He was wrong. Surprise, surprise.","labels":0,"seconds_difference":7435.0,"score_ratio":4.6842105263}
{"post_id":"8fx8o2","domain":"askculinary_test","upvote_ratio":0.94,"history":"Does it make any difference what side of aluminum foil you use?","c_root_id_A":"dy7biug","c_root_id_B":"dy7ci95","created_at_utc_A":1525076189,"created_at_utc_B":1525078691,"score_A":13,"score_B":89,"human_ref_A":"I always believed that the shiny side reflects heat better but who knows","human_ref_B":"No.  One side is shiny because of the way aluminum foil is rolled off. The shiny side is rolled off by highly polished rollers. The other side is not. This is just an effect of the manufacturing process, but both sides are the same.  I once had a friend who smoked meth off aluminum foil. He always claimed that the shiny side was shiny because \"of chemicals and shit\" and he refused to smoke off it. He was wrong. Surprise, surprise.","labels":0,"seconds_difference":2502.0,"score_ratio":6.8461538462}
{"post_id":"8fx8o2","domain":"askculinary_test","upvote_ratio":0.94,"history":"Does it make any difference what side of aluminum foil you use?","c_root_id_A":"dy79dn6","c_root_id_B":"dy7jyji","created_at_utc_A":1525071256,"created_at_utc_B":1525093098,"score_A":19,"score_B":35,"human_ref_A":"Only when you\u2019re making tin foil hats and jewellery. It has no impact on cooking times or the results.","human_ref_B":"The official word from the Reynolds aluminum people is as follows: \"It makes little difference which side of the Reynolds Wrap aluminum foil you use--both sides do the same fine job of cooking, freezing, and storing food. There is a slight difference in the reflectivity of the two sides, but it is so slight that laboratory instruments are required to measure it.\"  Source: the Google","labels":0,"seconds_difference":21842.0,"score_ratio":1.8421052632}
{"post_id":"8fx8o2","domain":"askculinary_test","upvote_ratio":0.94,"history":"Does it make any difference what side of aluminum foil you use?","c_root_id_A":"dy7biug","c_root_id_B":"dy7jyji","created_at_utc_A":1525076189,"created_at_utc_B":1525093098,"score_A":13,"score_B":35,"human_ref_A":"I always believed that the shiny side reflects heat better but who knows","human_ref_B":"The official word from the Reynolds aluminum people is as follows: \"It makes little difference which side of the Reynolds Wrap aluminum foil you use--both sides do the same fine job of cooking, freezing, and storing food. There is a slight difference in the reflectivity of the two sides, but it is so slight that laboratory instruments are required to measure it.\"  Source: the Google","labels":0,"seconds_difference":16909.0,"score_ratio":2.6923076923}
{"post_id":"8fx8o2","domain":"askculinary_test","upvote_ratio":0.94,"history":"Does it make any difference what side of aluminum foil you use?","c_root_id_A":"dy7gjxl","c_root_id_B":"dy7jyji","created_at_utc_A":1525087932,"created_at_utc_B":1525093098,"score_A":7,"score_B":35,"human_ref_A":"Thanks for asking this, I've wondered about that issue too many times.  My old Sous always said \"shiny side up\" but I felt shiny should be down (or in) to better reflect trapped heat.","human_ref_B":"The official word from the Reynolds aluminum people is as follows: \"It makes little difference which side of the Reynolds Wrap aluminum foil you use--both sides do the same fine job of cooking, freezing, and storing food. There is a slight difference in the reflectivity of the two sides, but it is so slight that laboratory instruments are required to measure it.\"  Source: the Google","labels":0,"seconds_difference":5166.0,"score_ratio":5.0}
{"post_id":"f4a0ec","domain":"askculinary_test","upvote_ratio":0.86,"history":"Refining a Beef Wellington I made a Beef Wellington yesterday that overall turned out well! However, there were a few issues I wanted some advice on since I\u2019d like to make it again.   I found when we cut into it, the puff pastry fell apart. This made the final plating a mess since all the parts didn\u2019t stay together. I\u2019m not sure if I let the outside pastry overcook and that\u2019s what caused the issue? We also don\u2019t have the best knives in our house, so we might need a better\/sharper knife to cut it.   I also found that the bottom was pretty soggy by the time we went to cut it. I\u2019m guessing some sogginess is unavoidable, but any tips on how to keep that in check?  Here\u2019s the recipe I used for reference:   Beef Wellington Recipe","c_root_id_A":"fhp6m3b","c_root_id_B":"fhp4ne7","created_at_utc_A":1581783220,"created_at_utc_B":1581781823,"score_A":20,"score_B":11,"human_ref_A":"I've made this recipe before. I can't know for sure what went wrong, but these are my ideas.  Drying the tenderloin before doing anything to it helps prevent sogginess and the pastry falling apart.  Your duxelles may have not been dry enough.  You may have not added the right amount of mustard or coated well enough, the mustard and duxelles should add a layer of protection to the pastry if spread correctly, with dry enough duxelles, and a mustard that isn't liquidy.  Different tenderloins will take different amounts of time cooking, and the pastry will potentially be over cooked if your tenderloin is thick or you cook it to a higher temperature.  Those are my thoughts.","human_ref_B":"Hi! I don\u2019t know if you did this (I couldn\u2019t get the recipe link working) but you could place a crepe in between the puff pastry and the meat. The crepe will absorb the releasing moisture and help the crust to stay dry. You can watch this video to see the example https:\/\/youtu.be\/e9YGQ4eh8Xs. Also, try to salt your meat before cooking it (leave it overnight) which also helps to dry it. Hope this helps!","labels":1,"seconds_difference":1397.0,"score_ratio":1.8181818182}
{"post_id":"f4a0ec","domain":"askculinary_test","upvote_ratio":0.86,"history":"Refining a Beef Wellington I made a Beef Wellington yesterday that overall turned out well! However, there were a few issues I wanted some advice on since I\u2019d like to make it again.   I found when we cut into it, the puff pastry fell apart. This made the final plating a mess since all the parts didn\u2019t stay together. I\u2019m not sure if I let the outside pastry overcook and that\u2019s what caused the issue? We also don\u2019t have the best knives in our house, so we might need a better\/sharper knife to cut it.   I also found that the bottom was pretty soggy by the time we went to cut it. I\u2019m guessing some sogginess is unavoidable, but any tips on how to keep that in check?  Here\u2019s the recipe I used for reference:   Beef Wellington Recipe","c_root_id_A":"fhoy8g9","c_root_id_B":"fhp6m3b","created_at_utc_A":1581777650,"created_at_utc_B":1581783220,"score_A":3,"score_B":20,"human_ref_A":"So, the longer you bake your puff pastry, the more fragile it will be, as it loses the moisture that keeps it together. Maybe you could cook it less time?   For the knife, you could try instead of pushing the knife down, sawing the wellington with the best knife you have.","human_ref_B":"I've made this recipe before. I can't know for sure what went wrong, but these are my ideas.  Drying the tenderloin before doing anything to it helps prevent sogginess and the pastry falling apart.  Your duxelles may have not been dry enough.  You may have not added the right amount of mustard or coated well enough, the mustard and duxelles should add a layer of protection to the pastry if spread correctly, with dry enough duxelles, and a mustard that isn't liquidy.  Different tenderloins will take different amounts of time cooking, and the pastry will potentially be over cooked if your tenderloin is thick or you cook it to a higher temperature.  Those are my thoughts.","labels":0,"seconds_difference":5570.0,"score_ratio":6.6666666667}
{"post_id":"f4a0ec","domain":"askculinary_test","upvote_ratio":0.86,"history":"Refining a Beef Wellington I made a Beef Wellington yesterday that overall turned out well! However, there were a few issues I wanted some advice on since I\u2019d like to make it again.   I found when we cut into it, the puff pastry fell apart. This made the final plating a mess since all the parts didn\u2019t stay together. I\u2019m not sure if I let the outside pastry overcook and that\u2019s what caused the issue? We also don\u2019t have the best knives in our house, so we might need a better\/sharper knife to cut it.   I also found that the bottom was pretty soggy by the time we went to cut it. I\u2019m guessing some sogginess is unavoidable, but any tips on how to keep that in check?  Here\u2019s the recipe I used for reference:   Beef Wellington Recipe","c_root_id_A":"fhp6m3b","c_root_id_B":"fhp4tvf","created_at_utc_A":1581783220,"created_at_utc_B":1581781954,"score_A":20,"score_B":3,"human_ref_A":"I've made this recipe before. I can't know for sure what went wrong, but these are my ideas.  Drying the tenderloin before doing anything to it helps prevent sogginess and the pastry falling apart.  Your duxelles may have not been dry enough.  You may have not added the right amount of mustard or coated well enough, the mustard and duxelles should add a layer of protection to the pastry if spread correctly, with dry enough duxelles, and a mustard that isn't liquidy.  Different tenderloins will take different amounts of time cooking, and the pastry will potentially be over cooked if your tenderloin is thick or you cook it to a higher temperature.  Those are my thoughts.","human_ref_B":"Regarding the \u201csoggy bottom\u201d problem, I\u2019ve read that wrapping your duxelles layer in a single sheet of filo pastry, and then wrapping in puff, helps a huge deal.","labels":1,"seconds_difference":1266.0,"score_ratio":6.6666666667}
{"post_id":"f4a0ec","domain":"askculinary_test","upvote_ratio":0.86,"history":"Refining a Beef Wellington I made a Beef Wellington yesterday that overall turned out well! However, there were a few issues I wanted some advice on since I\u2019d like to make it again.   I found when we cut into it, the puff pastry fell apart. This made the final plating a mess since all the parts didn\u2019t stay together. I\u2019m not sure if I let the outside pastry overcook and that\u2019s what caused the issue? We also don\u2019t have the best knives in our house, so we might need a better\/sharper knife to cut it.   I also found that the bottom was pretty soggy by the time we went to cut it. I\u2019m guessing some sogginess is unavoidable, but any tips on how to keep that in check?  Here\u2019s the recipe I used for reference:   Beef Wellington Recipe","c_root_id_A":"fhp4ne7","c_root_id_B":"fhoy8g9","created_at_utc_A":1581781823,"created_at_utc_B":1581777650,"score_A":11,"score_B":3,"human_ref_A":"Hi! I don\u2019t know if you did this (I couldn\u2019t get the recipe link working) but you could place a crepe in between the puff pastry and the meat. The crepe will absorb the releasing moisture and help the crust to stay dry. You can watch this video to see the example https:\/\/youtu.be\/e9YGQ4eh8Xs. Also, try to salt your meat before cooking it (leave it overnight) which also helps to dry it. Hope this helps!","human_ref_B":"So, the longer you bake your puff pastry, the more fragile it will be, as it loses the moisture that keeps it together. Maybe you could cook it less time?   For the knife, you could try instead of pushing the knife down, sawing the wellington with the best knife you have.","labels":1,"seconds_difference":4173.0,"score_ratio":3.6666666667}
{"post_id":"f4a0ec","domain":"askculinary_test","upvote_ratio":0.86,"history":"Refining a Beef Wellington I made a Beef Wellington yesterday that overall turned out well! However, there were a few issues I wanted some advice on since I\u2019d like to make it again.   I found when we cut into it, the puff pastry fell apart. This made the final plating a mess since all the parts didn\u2019t stay together. I\u2019m not sure if I let the outside pastry overcook and that\u2019s what caused the issue? We also don\u2019t have the best knives in our house, so we might need a better\/sharper knife to cut it.   I also found that the bottom was pretty soggy by the time we went to cut it. I\u2019m guessing some sogginess is unavoidable, but any tips on how to keep that in check?  Here\u2019s the recipe I used for reference:   Beef Wellington Recipe","c_root_id_A":"fhoy8g9","c_root_id_B":"fhp8s0l","created_at_utc_A":1581777650,"created_at_utc_B":1581784360,"score_A":3,"score_B":6,"human_ref_A":"So, the longer you bake your puff pastry, the more fragile it will be, as it loses the moisture that keeps it together. Maybe you could cook it less time?   For the knife, you could try instead of pushing the knife down, sawing the wellington with the best knife you have.","human_ref_B":"Try baking on a raised rack to limit bottom sog.  A serrated knife is best for cutting the puff, but sucks for making beautiful slices of tenderloin.  Most people undercook the puff.  It's important to let the puff cook all the way through, which means a lower temperature.  For plating you might consider smaller individual or two top portions. This makes it easier to nail the doneness on the beef, and if you cut two portions in half you still have the sexy cut beef side to put face up on the plate facing the guest.","labels":0,"seconds_difference":6710.0,"score_ratio":2.0}
{"post_id":"f4a0ec","domain":"askculinary_test","upvote_ratio":0.86,"history":"Refining a Beef Wellington I made a Beef Wellington yesterday that overall turned out well! However, there were a few issues I wanted some advice on since I\u2019d like to make it again.   I found when we cut into it, the puff pastry fell apart. This made the final plating a mess since all the parts didn\u2019t stay together. I\u2019m not sure if I let the outside pastry overcook and that\u2019s what caused the issue? We also don\u2019t have the best knives in our house, so we might need a better\/sharper knife to cut it.   I also found that the bottom was pretty soggy by the time we went to cut it. I\u2019m guessing some sogginess is unavoidable, but any tips on how to keep that in check?  Here\u2019s the recipe I used for reference:   Beef Wellington Recipe","c_root_id_A":"fhp4tvf","c_root_id_B":"fhp8s0l","created_at_utc_A":1581781954,"created_at_utc_B":1581784360,"score_A":3,"score_B":6,"human_ref_A":"Regarding the \u201csoggy bottom\u201d problem, I\u2019ve read that wrapping your duxelles layer in a single sheet of filo pastry, and then wrapping in puff, helps a huge deal.","human_ref_B":"Try baking on a raised rack to limit bottom sog.  A serrated knife is best for cutting the puff, but sucks for making beautiful slices of tenderloin.  Most people undercook the puff.  It's important to let the puff cook all the way through, which means a lower temperature.  For plating you might consider smaller individual or two top portions. This makes it easier to nail the doneness on the beef, and if you cut two portions in half you still have the sexy cut beef side to put face up on the plate facing the guest.","labels":0,"seconds_difference":2406.0,"score_ratio":2.0}
{"post_id":"f4a0ec","domain":"askculinary_test","upvote_ratio":0.86,"history":"Refining a Beef Wellington I made a Beef Wellington yesterday that overall turned out well! However, there were a few issues I wanted some advice on since I\u2019d like to make it again.   I found when we cut into it, the puff pastry fell apart. This made the final plating a mess since all the parts didn\u2019t stay together. I\u2019m not sure if I let the outside pastry overcook and that\u2019s what caused the issue? We also don\u2019t have the best knives in our house, so we might need a better\/sharper knife to cut it.   I also found that the bottom was pretty soggy by the time we went to cut it. I\u2019m guessing some sogginess is unavoidable, but any tips on how to keep that in check?  Here\u2019s the recipe I used for reference:   Beef Wellington Recipe","c_root_id_A":"fhp8s0l","c_root_id_B":"fhp83oh","created_at_utc_A":1581784360,"created_at_utc_B":1581784010,"score_A":6,"score_B":3,"human_ref_A":"Try baking on a raised rack to limit bottom sog.  A serrated knife is best for cutting the puff, but sucks for making beautiful slices of tenderloin.  Most people undercook the puff.  It's important to let the puff cook all the way through, which means a lower temperature.  For plating you might consider smaller individual or two top portions. This makes it easier to nail the doneness on the beef, and if you cut two portions in half you still have the sexy cut beef side to put face up on the plate facing the guest.","human_ref_B":"Try to get hands on a electric knife. Was a game changer for everything with pastry for me.","labels":1,"seconds_difference":350.0,"score_ratio":2.0}
{"post_id":"f4a0ec","domain":"askculinary_test","upvote_ratio":0.86,"history":"Refining a Beef Wellington I made a Beef Wellington yesterday that overall turned out well! However, there were a few issues I wanted some advice on since I\u2019d like to make it again.   I found when we cut into it, the puff pastry fell apart. This made the final plating a mess since all the parts didn\u2019t stay together. I\u2019m not sure if I let the outside pastry overcook and that\u2019s what caused the issue? We also don\u2019t have the best knives in our house, so we might need a better\/sharper knife to cut it.   I also found that the bottom was pretty soggy by the time we went to cut it. I\u2019m guessing some sogginess is unavoidable, but any tips on how to keep that in check?  Here\u2019s the recipe I used for reference:   Beef Wellington Recipe","c_root_id_A":"fhoy8g9","c_root_id_B":"fhpj5b9","created_at_utc_A":1581777650,"created_at_utc_B":1581790697,"score_A":3,"score_B":5,"human_ref_A":"So, the longer you bake your puff pastry, the more fragile it will be, as it loses the moisture that keeps it together. Maybe you could cook it less time?   For the knife, you could try instead of pushing the knife down, sawing the wellington with the best knife you have.","human_ref_B":"Your problems might be related here. Common issues with wellington are sogginess and the filling shrinking, leaving a sizeable gap between the puff pastry and the meat. It makes it harder to slices and plate without it crumblng.  The key is to focus heavily on reducing moisture as much as possible before wrapping up the puff pastry. Your duxelles need to be pretty dry, and the beef is ideally let to dry on a rack in the fridge overnight before searing, and it must be allowed to fully cool after searing so you're not just trapping steam or condensation inside the puff pastry.  When you wrap up the beef + duxelles + prosciutto in plastic wrap, it's important that it's very tight and you've fully removed any air. This is your chance to really squeeze that bundle down as much as possible so that it doesn't shrink a whole lot further when cooked.  Traditionally a crepe is even added outside of the prosciutto as an extra layer of moisture protection for the puff pastry. Serious Eats' recipe uses phyllo pastry for this which in my experience worked very well.  For slicing a wellington, I'd recommend a serrated bread knife. Lots of sawing action here to minimize damage to the crust.","labels":0,"seconds_difference":13047.0,"score_ratio":1.6666666667}
{"post_id":"f4a0ec","domain":"askculinary_test","upvote_ratio":0.86,"history":"Refining a Beef Wellington I made a Beef Wellington yesterday that overall turned out well! However, there were a few issues I wanted some advice on since I\u2019d like to make it again.   I found when we cut into it, the puff pastry fell apart. This made the final plating a mess since all the parts didn\u2019t stay together. I\u2019m not sure if I let the outside pastry overcook and that\u2019s what caused the issue? We also don\u2019t have the best knives in our house, so we might need a better\/sharper knife to cut it.   I also found that the bottom was pretty soggy by the time we went to cut it. I\u2019m guessing some sogginess is unavoidable, but any tips on how to keep that in check?  Here\u2019s the recipe I used for reference:   Beef Wellington Recipe","c_root_id_A":"fhp4tvf","c_root_id_B":"fhpj5b9","created_at_utc_A":1581781954,"created_at_utc_B":1581790697,"score_A":3,"score_B":5,"human_ref_A":"Regarding the \u201csoggy bottom\u201d problem, I\u2019ve read that wrapping your duxelles layer in a single sheet of filo pastry, and then wrapping in puff, helps a huge deal.","human_ref_B":"Your problems might be related here. Common issues with wellington are sogginess and the filling shrinking, leaving a sizeable gap between the puff pastry and the meat. It makes it harder to slices and plate without it crumblng.  The key is to focus heavily on reducing moisture as much as possible before wrapping up the puff pastry. Your duxelles need to be pretty dry, and the beef is ideally let to dry on a rack in the fridge overnight before searing, and it must be allowed to fully cool after searing so you're not just trapping steam or condensation inside the puff pastry.  When you wrap up the beef + duxelles + prosciutto in plastic wrap, it's important that it's very tight and you've fully removed any air. This is your chance to really squeeze that bundle down as much as possible so that it doesn't shrink a whole lot further when cooked.  Traditionally a crepe is even added outside of the prosciutto as an extra layer of moisture protection for the puff pastry. Serious Eats' recipe uses phyllo pastry for this which in my experience worked very well.  For slicing a wellington, I'd recommend a serrated bread knife. Lots of sawing action here to minimize damage to the crust.","labels":0,"seconds_difference":8743.0,"score_ratio":1.6666666667}
{"post_id":"f4a0ec","domain":"askculinary_test","upvote_ratio":0.86,"history":"Refining a Beef Wellington I made a Beef Wellington yesterday that overall turned out well! However, there were a few issues I wanted some advice on since I\u2019d like to make it again.   I found when we cut into it, the puff pastry fell apart. This made the final plating a mess since all the parts didn\u2019t stay together. I\u2019m not sure if I let the outside pastry overcook and that\u2019s what caused the issue? We also don\u2019t have the best knives in our house, so we might need a better\/sharper knife to cut it.   I also found that the bottom was pretty soggy by the time we went to cut it. I\u2019m guessing some sogginess is unavoidable, but any tips on how to keep that in check?  Here\u2019s the recipe I used for reference:   Beef Wellington Recipe","c_root_id_A":"fhpj5b9","c_root_id_B":"fhp83oh","created_at_utc_A":1581790697,"created_at_utc_B":1581784010,"score_A":5,"score_B":3,"human_ref_A":"Your problems might be related here. Common issues with wellington are sogginess and the filling shrinking, leaving a sizeable gap between the puff pastry and the meat. It makes it harder to slices and plate without it crumblng.  The key is to focus heavily on reducing moisture as much as possible before wrapping up the puff pastry. Your duxelles need to be pretty dry, and the beef is ideally let to dry on a rack in the fridge overnight before searing, and it must be allowed to fully cool after searing so you're not just trapping steam or condensation inside the puff pastry.  When you wrap up the beef + duxelles + prosciutto in plastic wrap, it's important that it's very tight and you've fully removed any air. This is your chance to really squeeze that bundle down as much as possible so that it doesn't shrink a whole lot further when cooked.  Traditionally a crepe is even added outside of the prosciutto as an extra layer of moisture protection for the puff pastry. Serious Eats' recipe uses phyllo pastry for this which in my experience worked very well.  For slicing a wellington, I'd recommend a serrated bread knife. Lots of sawing action here to minimize damage to the crust.","human_ref_B":"Try to get hands on a electric knife. Was a game changer for everything with pastry for me.","labels":1,"seconds_difference":6687.0,"score_ratio":1.6666666667}
{"post_id":"ctl3b9","domain":"askculinary_test","upvote_ratio":0.81,"history":"My electric stove burns the seasoning off of my cast iron pan when I want to sear - what am I doing wrong? I have a standard electric range (knob goes to 9\/High), and I love to cook steaks on it in my cast iron, but if I kick the temp as high as the stove goes, it seems to burn the seasoning right off of the pan as it comes up to temp.  I seasoned the pan myself (cleaning cycle in the oven, 3 times, grapeseed oil), and it does well camping (butane camp stove), but the electric seems to get it smoking hot even at 6 on the dial.  Should I keep searing at 6, or is there something I am missing in my methods?","c_root_id_A":"exluo3g","c_root_id_B":"exlofef","created_at_utc_A":1566419616,"created_at_utc_B":1566416581,"score_A":57,"score_B":25,"human_ref_A":"An electric stove can heat the pan way hotter than you need for searing. Get a cheap infrared thermometer and aim for ~600F. My electric stove will heat a pan to 900F, which will incinerate any food you put in it and also the pan's seasoning.","human_ref_B":"I think you want to heat it up to sear temp slower. Seasoning should survive at sear temps, but the rapid temp change can cause flaking.","labels":1,"seconds_difference":3035.0,"score_ratio":2.28}
{"post_id":"ctl3b9","domain":"askculinary_test","upvote_ratio":0.81,"history":"My electric stove burns the seasoning off of my cast iron pan when I want to sear - what am I doing wrong? I have a standard electric range (knob goes to 9\/High), and I love to cook steaks on it in my cast iron, but if I kick the temp as high as the stove goes, it seems to burn the seasoning right off of the pan as it comes up to temp.  I seasoned the pan myself (cleaning cycle in the oven, 3 times, grapeseed oil), and it does well camping (butane camp stove), but the electric seems to get it smoking hot even at 6 on the dial.  Should I keep searing at 6, or is there something I am missing in my methods?","c_root_id_A":"exluo3g","c_root_id_B":"exlowzk","created_at_utc_A":1566419616,"created_at_utc_B":1566416846,"score_A":57,"score_B":18,"human_ref_A":"An electric stove can heat the pan way hotter than you need for searing. Get a cheap infrared thermometer and aim for ~600F. My electric stove will heat a pan to 900F, which will incinerate any food you put in it and also the pan's seasoning.","human_ref_B":"Going straight to max should only be used when boiling water. Most pots and pans needs to be \"slowly\" heated before going all the way up or else they maybtake damage, get bend etc.","labels":1,"seconds_difference":2770.0,"score_ratio":3.1666666667}
{"post_id":"ctl3b9","domain":"askculinary_test","upvote_ratio":0.81,"history":"My electric stove burns the seasoning off of my cast iron pan when I want to sear - what am I doing wrong? I have a standard electric range (knob goes to 9\/High), and I love to cook steaks on it in my cast iron, but if I kick the temp as high as the stove goes, it seems to burn the seasoning right off of the pan as it comes up to temp.  I seasoned the pan myself (cleaning cycle in the oven, 3 times, grapeseed oil), and it does well camping (butane camp stove), but the electric seems to get it smoking hot even at 6 on the dial.  Should I keep searing at 6, or is there something I am missing in my methods?","c_root_id_A":"exlksco","c_root_id_B":"exluo3g","created_at_utc_A":1566414716,"created_at_utc_B":1566419616,"score_A":5,"score_B":57,"human_ref_A":"r\/castiron","human_ref_B":"An electric stove can heat the pan way hotter than you need for searing. Get a cheap infrared thermometer and aim for ~600F. My electric stove will heat a pan to 900F, which will incinerate any food you put in it and also the pan's seasoning.","labels":0,"seconds_difference":4900.0,"score_ratio":11.4}
{"post_id":"ctl3b9","domain":"askculinary_test","upvote_ratio":0.81,"history":"My electric stove burns the seasoning off of my cast iron pan when I want to sear - what am I doing wrong? I have a standard electric range (knob goes to 9\/High), and I love to cook steaks on it in my cast iron, but if I kick the temp as high as the stove goes, it seems to burn the seasoning right off of the pan as it comes up to temp.  I seasoned the pan myself (cleaning cycle in the oven, 3 times, grapeseed oil), and it does well camping (butane camp stove), but the electric seems to get it smoking hot even at 6 on the dial.  Should I keep searing at 6, or is there something I am missing in my methods?","c_root_id_A":"exlofef","c_root_id_B":"exm0dv8","created_at_utc_A":1566416581,"created_at_utc_B":1566422341,"score_A":25,"score_B":54,"human_ref_A":"I think you want to heat it up to sear temp slower. Seasoning should survive at sear temps, but the rapid temp change can cause flaking.","human_ref_B":"Cast iron heats unevenly on the stovetop and electric burners have hot spots. Your best bet to get your pan evenly ripping hot is to heat it in the oven on the highest setting, **not broil**. When ready to cook, preheat your burner, carefully transfer the pan and fire away.","labels":0,"seconds_difference":5760.0,"score_ratio":2.16}
{"post_id":"ctl3b9","domain":"askculinary_test","upvote_ratio":0.81,"history":"My electric stove burns the seasoning off of my cast iron pan when I want to sear - what am I doing wrong? I have a standard electric range (knob goes to 9\/High), and I love to cook steaks on it in my cast iron, but if I kick the temp as high as the stove goes, it seems to burn the seasoning right off of the pan as it comes up to temp.  I seasoned the pan myself (cleaning cycle in the oven, 3 times, grapeseed oil), and it does well camping (butane camp stove), but the electric seems to get it smoking hot even at 6 on the dial.  Should I keep searing at 6, or is there something I am missing in my methods?","c_root_id_A":"exm0dv8","c_root_id_B":"exlowzk","created_at_utc_A":1566422341,"created_at_utc_B":1566416846,"score_A":54,"score_B":18,"human_ref_A":"Cast iron heats unevenly on the stovetop and electric burners have hot spots. Your best bet to get your pan evenly ripping hot is to heat it in the oven on the highest setting, **not broil**. When ready to cook, preheat your burner, carefully transfer the pan and fire away.","human_ref_B":"Going straight to max should only be used when boiling water. Most pots and pans needs to be \"slowly\" heated before going all the way up or else they maybtake damage, get bend etc.","labels":1,"seconds_difference":5495.0,"score_ratio":3.0}
{"post_id":"ctl3b9","domain":"askculinary_test","upvote_ratio":0.81,"history":"My electric stove burns the seasoning off of my cast iron pan when I want to sear - what am I doing wrong? I have a standard electric range (knob goes to 9\/High), and I love to cook steaks on it in my cast iron, but if I kick the temp as high as the stove goes, it seems to burn the seasoning right off of the pan as it comes up to temp.  I seasoned the pan myself (cleaning cycle in the oven, 3 times, grapeseed oil), and it does well camping (butane camp stove), but the electric seems to get it smoking hot even at 6 on the dial.  Should I keep searing at 6, or is there something I am missing in my methods?","c_root_id_A":"exm0dv8","c_root_id_B":"exlksco","created_at_utc_A":1566422341,"created_at_utc_B":1566414716,"score_A":54,"score_B":5,"human_ref_A":"Cast iron heats unevenly on the stovetop and electric burners have hot spots. Your best bet to get your pan evenly ripping hot is to heat it in the oven on the highest setting, **not broil**. When ready to cook, preheat your burner, carefully transfer the pan and fire away.","human_ref_B":"r\/castiron","labels":1,"seconds_difference":7625.0,"score_ratio":10.8}
{"post_id":"ctl3b9","domain":"askculinary_test","upvote_ratio":0.81,"history":"My electric stove burns the seasoning off of my cast iron pan when I want to sear - what am I doing wrong? I have a standard electric range (knob goes to 9\/High), and I love to cook steaks on it in my cast iron, but if I kick the temp as high as the stove goes, it seems to burn the seasoning right off of the pan as it comes up to temp.  I seasoned the pan myself (cleaning cycle in the oven, 3 times, grapeseed oil), and it does well camping (butane camp stove), but the electric seems to get it smoking hot even at 6 on the dial.  Should I keep searing at 6, or is there something I am missing in my methods?","c_root_id_A":"exlxu73","c_root_id_B":"exm0dv8","created_at_utc_A":1566421114,"created_at_utc_B":1566422341,"score_A":7,"score_B":54,"human_ref_A":"are you certain that it's taking off the seasoning? Most cast iron will burn off it's seasoning at greater than 700F. The pan smokes at much less than that, 400-450 or so is when it starts.","human_ref_B":"Cast iron heats unevenly on the stovetop and electric burners have hot spots. Your best bet to get your pan evenly ripping hot is to heat it in the oven on the highest setting, **not broil**. When ready to cook, preheat your burner, carefully transfer the pan and fire away.","labels":0,"seconds_difference":1227.0,"score_ratio":7.7142857143}
{"post_id":"ctl3b9","domain":"askculinary_test","upvote_ratio":0.81,"history":"My electric stove burns the seasoning off of my cast iron pan when I want to sear - what am I doing wrong? I have a standard electric range (knob goes to 9\/High), and I love to cook steaks on it in my cast iron, but if I kick the temp as high as the stove goes, it seems to burn the seasoning right off of the pan as it comes up to temp.  I seasoned the pan myself (cleaning cycle in the oven, 3 times, grapeseed oil), and it does well camping (butane camp stove), but the electric seems to get it smoking hot even at 6 on the dial.  Should I keep searing at 6, or is there something I am missing in my methods?","c_root_id_A":"exlofef","c_root_id_B":"exlksco","created_at_utc_A":1566416581,"created_at_utc_B":1566414716,"score_A":25,"score_B":5,"human_ref_A":"I think you want to heat it up to sear temp slower. Seasoning should survive at sear temps, but the rapid temp change can cause flaking.","human_ref_B":"r\/castiron","labels":1,"seconds_difference":1865.0,"score_ratio":5.0}
{"post_id":"ctl3b9","domain":"askculinary_test","upvote_ratio":0.81,"history":"My electric stove burns the seasoning off of my cast iron pan when I want to sear - what am I doing wrong? I have a standard electric range (knob goes to 9\/High), and I love to cook steaks on it in my cast iron, but if I kick the temp as high as the stove goes, it seems to burn the seasoning right off of the pan as it comes up to temp.  I seasoned the pan myself (cleaning cycle in the oven, 3 times, grapeseed oil), and it does well camping (butane camp stove), but the electric seems to get it smoking hot even at 6 on the dial.  Should I keep searing at 6, or is there something I am missing in my methods?","c_root_id_A":"exlowzk","c_root_id_B":"exlksco","created_at_utc_A":1566416846,"created_at_utc_B":1566414716,"score_A":18,"score_B":5,"human_ref_A":"Going straight to max should only be used when boiling water. Most pots and pans needs to be \"slowly\" heated before going all the way up or else they maybtake damage, get bend etc.","human_ref_B":"r\/castiron","labels":1,"seconds_difference":2130.0,"score_ratio":3.6}
{"post_id":"ctl3b9","domain":"askculinary_test","upvote_ratio":0.81,"history":"My electric stove burns the seasoning off of my cast iron pan when I want to sear - what am I doing wrong? I have a standard electric range (knob goes to 9\/High), and I love to cook steaks on it in my cast iron, but if I kick the temp as high as the stove goes, it seems to burn the seasoning right off of the pan as it comes up to temp.  I seasoned the pan myself (cleaning cycle in the oven, 3 times, grapeseed oil), and it does well camping (butane camp stove), but the electric seems to get it smoking hot even at 6 on the dial.  Should I keep searing at 6, or is there something I am missing in my methods?","c_root_id_A":"exlksco","c_root_id_B":"exlxu73","created_at_utc_A":1566414716,"created_at_utc_B":1566421114,"score_A":5,"score_B":7,"human_ref_A":"r\/castiron","human_ref_B":"are you certain that it's taking off the seasoning? Most cast iron will burn off it's seasoning at greater than 700F. The pan smokes at much less than that, 400-450 or so is when it starts.","labels":0,"seconds_difference":6398.0,"score_ratio":1.4}
{"post_id":"ntlv4h","domain":"askculinary_test","upvote_ratio":0.83,"history":"Will it be okay if I added butter and garlic on my frozen chicken wings before baking them?  Pic: https:\/\/imgur.com\/gallery\/FNLCazZ","c_root_id_A":"h0slibg","c_root_id_B":"h0sma2c","created_at_utc_A":1622987087,"created_at_utc_B":1622987498,"score_A":37,"score_B":56,"human_ref_A":"The biggest issue is whether your garlic will burn before the chicken is done.  I guess you'll find out soon enough.","human_ref_B":"might be better to make garlic butter separately and cook the chicken most of the way first, then 5 or 10 minutes before done brush with garlic butter","labels":0,"seconds_difference":411.0,"score_ratio":1.5135135135}
{"post_id":"1b539e","domain":"askculinary_test","upvote_ratio":0.85,"history":"Whenever I make chicken thighs in my cast iron pan, I end up with a chicken thigh soup. I'm on the \/r\/keto diet, and thus eat a large amount of chicken thighs. They're the perfect keto food! I love to just get different seasonings, like some Tandoori seasoning, Lemon-Garlic seasoning, etc, and rub each thigh down. After pre-heating my oven to 375, I bake my thighs for about 1 hour to 1 hour and 20 minutes.  This *should* be one of those incredibly simple recipes where you just leave and come back in an hour, but I've been having a problem. So much water comes out of the thighs that when I come back even after about a half hour, the cast-iron pan is half-way full of liquid.  I should note that I usually put as many thighs as possible in the cast iron pan (17 inch), which usually ends up being about a dozen.   Am I doing something wrong, like baking at too low of a temperature? Are the thighs I'm purchasing shitty, and have too high of a water percentage? Am I just putting too many thighs in at once?  I cook this way because I don't have much free time to cook during the week, and I like to store and eat them over the course of the week.  I was wondering what you guys thought! Thank you.","c_root_id_A":"c93o3uc","c_root_id_B":"c93o8yp","created_at_utc_A":1364425721,"created_at_utc_B":1364426137,"score_A":2,"score_B":9,"human_ref_A":"First thing that pops into my mind is, are you cooking them from frozen?","human_ref_B":"Try heating your cast iron pan on the hob (bit of coconut oil maybe), then adding the chicken thighs slowly to the hot pan, skin side down, so you don't get too much temperature drop, turn them over and then whack the whole thing in the (pre heated) oven. They should at least be tastier as you get nice browning on the outside :D if it doesn't solve your water issue.  It's weird to have that much water, are you buying cheaper brands that have been injected with saline to make them plumper?","labels":0,"seconds_difference":416.0,"score_ratio":4.5}
{"post_id":"1b539e","domain":"askculinary_test","upvote_ratio":0.85,"history":"Whenever I make chicken thighs in my cast iron pan, I end up with a chicken thigh soup. I'm on the \/r\/keto diet, and thus eat a large amount of chicken thighs. They're the perfect keto food! I love to just get different seasonings, like some Tandoori seasoning, Lemon-Garlic seasoning, etc, and rub each thigh down. After pre-heating my oven to 375, I bake my thighs for about 1 hour to 1 hour and 20 minutes.  This *should* be one of those incredibly simple recipes where you just leave and come back in an hour, but I've been having a problem. So much water comes out of the thighs that when I come back even after about a half hour, the cast-iron pan is half-way full of liquid.  I should note that I usually put as many thighs as possible in the cast iron pan (17 inch), which usually ends up being about a dozen.   Am I doing something wrong, like baking at too low of a temperature? Are the thighs I'm purchasing shitty, and have too high of a water percentage? Am I just putting too many thighs in at once?  I cook this way because I don't have much free time to cook during the week, and I like to store and eat them over the course of the week.  I was wondering what you guys thought! Thank you.","c_root_id_A":"c93r6kr","c_root_id_B":"c93sr47","created_at_utc_A":1364434678,"created_at_utc_B":1364439293,"score_A":3,"score_B":8,"human_ref_A":"I like to broil mine pretty far from the broiler to get the skin nice and crispy and then finish with a back. Because of the skin, they are pretty fatty. A broiler pan collects the juices and keeps them from getting soggy.","human_ref_B":"you gotta spread your meat  edit: it's not that your meat is cheap, it's just that your meat needs ventilation.","labels":0,"seconds_difference":4615.0,"score_ratio":2.6666666667}
{"post_id":"1b539e","domain":"askculinary_test","upvote_ratio":0.85,"history":"Whenever I make chicken thighs in my cast iron pan, I end up with a chicken thigh soup. I'm on the \/r\/keto diet, and thus eat a large amount of chicken thighs. They're the perfect keto food! I love to just get different seasonings, like some Tandoori seasoning, Lemon-Garlic seasoning, etc, and rub each thigh down. After pre-heating my oven to 375, I bake my thighs for about 1 hour to 1 hour and 20 minutes.  This *should* be one of those incredibly simple recipes where you just leave and come back in an hour, but I've been having a problem. So much water comes out of the thighs that when I come back even after about a half hour, the cast-iron pan is half-way full of liquid.  I should note that I usually put as many thighs as possible in the cast iron pan (17 inch), which usually ends up being about a dozen.   Am I doing something wrong, like baking at too low of a temperature? Are the thighs I'm purchasing shitty, and have too high of a water percentage? Am I just putting too many thighs in at once?  I cook this way because I don't have much free time to cook during the week, and I like to store and eat them over the course of the week.  I was wondering what you guys thought! Thank you.","c_root_id_A":"c93sr47","c_root_id_B":"c93o3uc","created_at_utc_A":1364439293,"created_at_utc_B":1364425721,"score_A":8,"score_B":2,"human_ref_A":"you gotta spread your meat  edit: it's not that your meat is cheap, it's just that your meat needs ventilation.","human_ref_B":"First thing that pops into my mind is, are you cooking them from frozen?","labels":1,"seconds_difference":13572.0,"score_ratio":4.0}
{"post_id":"1b539e","domain":"askculinary_test","upvote_ratio":0.85,"history":"Whenever I make chicken thighs in my cast iron pan, I end up with a chicken thigh soup. I'm on the \/r\/keto diet, and thus eat a large amount of chicken thighs. They're the perfect keto food! I love to just get different seasonings, like some Tandoori seasoning, Lemon-Garlic seasoning, etc, and rub each thigh down. After pre-heating my oven to 375, I bake my thighs for about 1 hour to 1 hour and 20 minutes.  This *should* be one of those incredibly simple recipes where you just leave and come back in an hour, but I've been having a problem. So much water comes out of the thighs that when I come back even after about a half hour, the cast-iron pan is half-way full of liquid.  I should note that I usually put as many thighs as possible in the cast iron pan (17 inch), which usually ends up being about a dozen.   Am I doing something wrong, like baking at too low of a temperature? Are the thighs I'm purchasing shitty, and have too high of a water percentage? Am I just putting too many thighs in at once?  I cook this way because I don't have much free time to cook during the week, and I like to store and eat them over the course of the week.  I was wondering what you guys thought! Thank you.","c_root_id_A":"c93x8p2","c_root_id_B":"c93r6kr","created_at_utc_A":1364458193,"created_at_utc_B":1364434678,"score_A":6,"score_B":3,"human_ref_A":"you're pan crowding, but no one yet has asked if you are cooking chicken that's got water added. what's the provenance? so much of the chicken we buy that's cheap in mega-marts is injected with a saline solution. check the package, it might say \"contains 6% added water\" or something. there's a number of reasons why producers do it, but for chefs it's the worst. we'd buy local, basic, untouched birds, and still would dry them out in the fridge for a whole day, to render as much moisture as possible out of the flesh.","human_ref_B":"I like to broil mine pretty far from the broiler to get the skin nice and crispy and then finish with a back. Because of the skin, they are pretty fatty. A broiler pan collects the juices and keeps them from getting soggy.","labels":1,"seconds_difference":23515.0,"score_ratio":2.0}
{"post_id":"1b539e","domain":"askculinary_test","upvote_ratio":0.85,"history":"Whenever I make chicken thighs in my cast iron pan, I end up with a chicken thigh soup. I'm on the \/r\/keto diet, and thus eat a large amount of chicken thighs. They're the perfect keto food! I love to just get different seasonings, like some Tandoori seasoning, Lemon-Garlic seasoning, etc, and rub each thigh down. After pre-heating my oven to 375, I bake my thighs for about 1 hour to 1 hour and 20 minutes.  This *should* be one of those incredibly simple recipes where you just leave and come back in an hour, but I've been having a problem. So much water comes out of the thighs that when I come back even after about a half hour, the cast-iron pan is half-way full of liquid.  I should note that I usually put as many thighs as possible in the cast iron pan (17 inch), which usually ends up being about a dozen.   Am I doing something wrong, like baking at too low of a temperature? Are the thighs I'm purchasing shitty, and have too high of a water percentage? Am I just putting too many thighs in at once?  I cook this way because I don't have much free time to cook during the week, and I like to store and eat them over the course of the week.  I was wondering what you guys thought! Thank you.","c_root_id_A":"c93o3uc","c_root_id_B":"c93x8p2","created_at_utc_A":1364425721,"created_at_utc_B":1364458193,"score_A":2,"score_B":6,"human_ref_A":"First thing that pops into my mind is, are you cooking them from frozen?","human_ref_B":"you're pan crowding, but no one yet has asked if you are cooking chicken that's got water added. what's the provenance? so much of the chicken we buy that's cheap in mega-marts is injected with a saline solution. check the package, it might say \"contains 6% added water\" or something. there's a number of reasons why producers do it, but for chefs it's the worst. we'd buy local, basic, untouched birds, and still would dry them out in the fridge for a whole day, to render as much moisture as possible out of the flesh.","labels":0,"seconds_difference":32472.0,"score_ratio":3.0}
{"post_id":"1b539e","domain":"askculinary_test","upvote_ratio":0.85,"history":"Whenever I make chicken thighs in my cast iron pan, I end up with a chicken thigh soup. I'm on the \/r\/keto diet, and thus eat a large amount of chicken thighs. They're the perfect keto food! I love to just get different seasonings, like some Tandoori seasoning, Lemon-Garlic seasoning, etc, and rub each thigh down. After pre-heating my oven to 375, I bake my thighs for about 1 hour to 1 hour and 20 minutes.  This *should* be one of those incredibly simple recipes where you just leave and come back in an hour, but I've been having a problem. So much water comes out of the thighs that when I come back even after about a half hour, the cast-iron pan is half-way full of liquid.  I should note that I usually put as many thighs as possible in the cast iron pan (17 inch), which usually ends up being about a dozen.   Am I doing something wrong, like baking at too low of a temperature? Are the thighs I'm purchasing shitty, and have too high of a water percentage? Am I just putting too many thighs in at once?  I cook this way because I don't have much free time to cook during the week, and I like to store and eat them over the course of the week.  I was wondering what you guys thought! Thank you.","c_root_id_A":"c93r6kr","c_root_id_B":"c93o3uc","created_at_utc_A":1364434678,"created_at_utc_B":1364425721,"score_A":3,"score_B":2,"human_ref_A":"I like to broil mine pretty far from the broiler to get the skin nice and crispy and then finish with a back. Because of the skin, they are pretty fatty. A broiler pan collects the juices and keeps them from getting soggy.","human_ref_B":"First thing that pops into my mind is, are you cooking them from frozen?","labels":1,"seconds_difference":8957.0,"score_ratio":1.5}
{"post_id":"2m7gql","domain":"askculinary_test","upvote_ratio":0.69,"history":"Culinary School Advice I know this isn't the normal submission allowed, however I'm hoping it will be permitted as I have no other community to turn to for advice. My intentions aren't to come off as some silly college kid with a dream, yet I fear that is how I will be portrayed. Your advice is needed. Any and all is welcome.   Cooking, specifically, baking, is one of the only activities that combats my crippling depression. I am currently enrolled in the University of Cincinnati to earn a science degree. My parents pushed me to go to college, and I certainly appreciate the opportunity to learn! But I am not thriving here. I'm doing rather poorly, actually.   For numerous years now I have dreamt of owning a sort of dairy farm with free range animals able to mosey about their day. Complete with chickens, goats, cows, bees, and anything that needs a home. Now, I've been looking into a culinary degree and I feel running my own pastry shop would fit wonderfully in with a little farm. I could use the products from the animals with a claim that they aren't harmed in any way, shape, or form. And after customers have a treat they could meander outside to love and learn about the animals! I could not only sell pastries, but the animal products as well.   I'm looking for any advice you find necessary. What to do about school, realistic renowned schools in the culinary world, any locations where a business like that would thrive, what exactly I need to do to make it possible, and any suggestions you have to further my very basic, never out of my home kitchen culinary career, anything at all. It is truly appreciated. Thank you so much...","c_root_id_A":"cm1n8g2","c_root_id_B":"cm1np0z","created_at_utc_A":1415908713,"created_at_utc_B":1415909520,"score_A":3,"score_B":6,"human_ref_A":"Penn State has a business ag course that might fityour desires. I know someone who is interning at the bakery this semester and loves, loves, loves it though they're taking the HRIM degree courses.","human_ref_B":"Along with what others have said, if you're not seeing a therapist you like, start seeing a therapist you like. Whatever you decide to do in life, the choice will be more clear and more satisfying when your depression is being treated by a medical professional.","labels":0,"seconds_difference":807.0,"score_ratio":2.0}
{"post_id":"fdo64d","domain":"askculinary_test","upvote_ratio":0.91,"history":"Cooking pork shoulder in a slow roast, do I need to salt in advance? Cooking the meat from this video, where he uses a spice rub\/mustard right before putting it in the oven (with beer, in a pan covered in tinfoil). I didn't see mention of salt. Is there a good reason he didn't salt, and should I salt the meat in advance if not?","c_root_id_A":"fjjb29c","c_root_id_B":"fjiwlpt","created_at_utc_A":1583388821,"created_at_utc_B":1583377422,"score_A":8,"score_B":4,"human_ref_A":"I cook pork butts like this about twice a month.  Two things to watch out for:  1) I think his cooking time is on the short side. Now, he is braising the pork while I use a turkey roaster that holds it above the fluid for the most part, but I cook mine at three hours covered and three hours uncovered, or twice as long as him. I have gone to eight hours with no problems.   Be aware that you might hit \u201cthe stall\u201d and need quite a bit more cooking time. If you don\u2019t cook it long enough it will be no where near as tender as you would like and some parts will be positively tough.  2) He is definitely underplaying the amount of handling you need to do after cooking. While there are definitely lovely bites you can take right off the roast when it is done, there are also giant sections of fat you want to remove as part of the shredding process. If you don\u2019t remove them, your end product will be a bit gross.  I let mine cool for an hour or so, spend some time separating the fat out (making a huge stack like twenty percent of the total), then discard the fat, shred the meat, and combine with the liquid.  *edited the last sentence for clarity.","human_ref_B":"Beat to score the fat cap of the shoulder then salt the everloving hell out of it, and baste periodically. Since it\u2019s gonna be shredded the sat will be distributed. The scoring allows more rendering and better penetration.","labels":1,"seconds_difference":11399.0,"score_ratio":2.0}
{"post_id":"fdo64d","domain":"askculinary_test","upvote_ratio":0.91,"history":"Cooking pork shoulder in a slow roast, do I need to salt in advance? Cooking the meat from this video, where he uses a spice rub\/mustard right before putting it in the oven (with beer, in a pan covered in tinfoil). I didn't see mention of salt. Is there a good reason he didn't salt, and should I salt the meat in advance if not?","c_root_id_A":"fjiy0fo","c_root_id_B":"fjjb29c","created_at_utc_A":1583378375,"created_at_utc_B":1583388821,"score_A":4,"score_B":8,"human_ref_A":"Yes absolutely. He probably had salt in his spice rub. I don\u2019t like to do that because I want to make sure the salt is evenly distributed. Rule of thumb is about 1\/2 teaspoon of salt per pound.","human_ref_B":"I cook pork butts like this about twice a month.  Two things to watch out for:  1) I think his cooking time is on the short side. Now, he is braising the pork while I use a turkey roaster that holds it above the fluid for the most part, but I cook mine at three hours covered and three hours uncovered, or twice as long as him. I have gone to eight hours with no problems.   Be aware that you might hit \u201cthe stall\u201d and need quite a bit more cooking time. If you don\u2019t cook it long enough it will be no where near as tender as you would like and some parts will be positively tough.  2) He is definitely underplaying the amount of handling you need to do after cooking. While there are definitely lovely bites you can take right off the roast when it is done, there are also giant sections of fat you want to remove as part of the shredding process. If you don\u2019t remove them, your end product will be a bit gross.  I let mine cool for an hour or so, spend some time separating the fat out (making a huge stack like twenty percent of the total), then discard the fat, shred the meat, and combine with the liquid.  *edited the last sentence for clarity.","labels":0,"seconds_difference":10446.0,"score_ratio":2.0}
{"post_id":"qyfbfc","domain":"askculinary_test","upvote_ratio":0.88,"history":"Sesame Oil Spill Hello. I just spilled sesame oil on a bunch of things. I washed them, but they still smell of sesame oil. How do I get rid of the sesame oil smell, please? Too much sesame oil.","c_root_id_A":"hlfl8p6","c_root_id_B":"hlfl1xo","created_at_utc_A":1637444081,"created_at_utc_B":1637443996,"score_A":12,"score_B":9,"human_ref_A":"If it just happened it might still smell for a bit till the area airs out. Other than that try cleaning up with some vinegar.","human_ref_B":"Fire.     Seriously, though, what kind of things specifically?  How did you wash them?","labels":1,"seconds_difference":85.0,"score_ratio":1.3333333333}
{"post_id":"qyfbfc","domain":"askculinary_test","upvote_ratio":0.88,"history":"Sesame Oil Spill Hello. I just spilled sesame oil on a bunch of things. I washed them, but they still smell of sesame oil. How do I get rid of the sesame oil smell, please? Too much sesame oil.","c_root_id_A":"hlhdkzh","c_root_id_B":"hlfxbso","created_at_utc_A":1637477679,"created_at_utc_B":1637449581,"score_A":3,"score_B":2,"human_ref_A":"Wash with dish soap and a dash of ammonia. Ammonia breaks the oil bonds to help with cleaning.","human_ref_B":"You need to use something that will remove oil. I would get a pair of gloves on and use ammonia.  Dishwashing soap will work too but you'll have to rinse it so make sure it's something you can rinse.","labels":1,"seconds_difference":28098.0,"score_ratio":1.5}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1t66nb","c_root_id_B":"j1sz6mj","created_at_utc_A":1672116900,"created_at_utc_B":1672112813,"score_A":80,"score_B":52,"human_ref_A":"Putting it under the tap just splashes E. coli around your kitchen.  It is common in many cultures to \u201cwash\u201d chicken by soaking it in standing water and draining it, like how rice is prepared in Asia, and rubbing it down with a lemon or lime. This does take away some of the slimy texture on raw chicken skin, and changes the characteristic smell of raw fowl, which some people find disgusting, but it has no hygienic benefit and won\u2019t change anything when cooking, it just makes people feel better about handling raw chicken. I see no problem with that as long as you fill the bowl with water, then add the chicken, then remove the chicken to a plate or cutting board before filling more water in the bowl, just don\u2019t put it under running water. Years ago on Canadian television they did some thing where they put an invisible powder that can only be seen in UV on a chicken then washed it under the tap and when they turned the black light on some of that powder had made it metres away and was all over the cupboards and refrigerator, that represented the dispersal of E. coli when chicken is washed under the tap.","human_ref_B":"Not this again.    Is there a FAQ about this yet?","labels":1,"seconds_difference":4087.0,"score_ratio":1.5384615385}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1t0cqb","c_root_id_B":"j1t66nb","created_at_utc_A":1672113529,"created_at_utc_B":1672116900,"score_A":28,"score_B":80,"human_ref_A":"All the things about the bacteria and it doesn't make the chicken safer or taste better or whatever rinsing chicken is supposed to do.","human_ref_B":"Putting it under the tap just splashes E. coli around your kitchen.  It is common in many cultures to \u201cwash\u201d chicken by soaking it in standing water and draining it, like how rice is prepared in Asia, and rubbing it down with a lemon or lime. This does take away some of the slimy texture on raw chicken skin, and changes the characteristic smell of raw fowl, which some people find disgusting, but it has no hygienic benefit and won\u2019t change anything when cooking, it just makes people feel better about handling raw chicken. I see no problem with that as long as you fill the bowl with water, then add the chicken, then remove the chicken to a plate or cutting board before filling more water in the bowl, just don\u2019t put it under running water. Years ago on Canadian television they did some thing where they put an invisible powder that can only be seen in UV on a chicken then washed it under the tap and when they turned the black light on some of that powder had made it metres away and was all over the cupboards and refrigerator, that represented the dispersal of E. coli when chicken is washed under the tap.","labels":0,"seconds_difference":3371.0,"score_ratio":2.8571428571}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1sz6mj","c_root_id_B":"j1twr2r","created_at_utc_A":1672112813,"created_at_utc_B":1672137097,"score_A":52,"score_B":61,"human_ref_A":"Not this again.    Is there a FAQ about this yet?","human_ref_B":"Even Julia Child did this on her chicken episode. It is frowned upon now because of the juice spraying all over the place. You're gonna cook the bird anyways, it's not like a quick cold water rinse with no soap is gonna kill any bacteria.","labels":0,"seconds_difference":24284.0,"score_ratio":1.1730769231}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1twr2r","c_root_id_B":"j1t0cqb","created_at_utc_A":1672137097,"created_at_utc_B":1672113529,"score_A":61,"score_B":28,"human_ref_A":"Even Julia Child did this on her chicken episode. It is frowned upon now because of the juice spraying all over the place. You're gonna cook the bird anyways, it's not like a quick cold water rinse with no soap is gonna kill any bacteria.","human_ref_B":"All the things about the bacteria and it doesn't make the chicken safer or taste better or whatever rinsing chicken is supposed to do.","labels":1,"seconds_difference":23568.0,"score_ratio":2.1785714286}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1tvrh8","c_root_id_B":"j1twr2r","created_at_utc_A":1672136243,"created_at_utc_B":1672137097,"score_A":21,"score_B":61,"human_ref_A":"It depends on how much cleaning you want to do afterwards, because if you do rinse the chicken under a faucet, you'd have to scrub the whole sink afterwards.  Some people are icked by what they think (or know) happens in slaughterhouses, pieces get dropped on the floor and picked back up, or sawing through bones create dust everywhere, etc. Some people, like me, don't care and cook it properly anyway to kill off the pathogens and the ick factor.  The USDA says you shouldn't rinse. In some cases though, as reported by Kenji, Chinese Cooking Demystified, Fuchsia Dunlop, etc, washing meat in some solution affects texture and that's why some recipes call for it.  It's not a black and white thing, it depends on how you view food or what textures you want to achieve.","human_ref_B":"Even Julia Child did this on her chicken episode. It is frowned upon now because of the juice spraying all over the place. You're gonna cook the bird anyways, it's not like a quick cold water rinse with no soap is gonna kill any bacteria.","labels":0,"seconds_difference":854.0,"score_ratio":2.9047619048}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1twr2r","c_root_id_B":"j1thu2z","created_at_utc_A":1672137097,"created_at_utc_B":1672124652,"score_A":61,"score_B":9,"human_ref_A":"Even Julia Child did this on her chicken episode. It is frowned upon now because of the juice spraying all over the place. You're gonna cook the bird anyways, it's not like a quick cold water rinse with no soap is gonna kill any bacteria.","human_ref_B":"Rinsing chicken is controversial because of the method you just described. I don't know anyone who rinses it under running water and allows it to splash.  Rinsing is not done to remove bacteria. It's done to remove anything that it may have come into contact with during production and handling, blood, and any washes used on the chicken. It also allows for the removal of overlooked feathers and excess fat.  This is done in a basin of water and sometimes includes vinegar, lemons, or limes as the chicken is gently massaged and not tossed around like a baby splashing in the tub.  The sink and all surrounding areas are always thoroughly cleaned before and after.","labels":1,"seconds_difference":12445.0,"score_ratio":6.7777777778}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1twr2r","c_root_id_B":"j1tfjvr","created_at_utc_A":1672137097,"created_at_utc_B":1672122971,"score_A":61,"score_B":8,"human_ref_A":"Even Julia Child did this on her chicken episode. It is frowned upon now because of the juice spraying all over the place. You're gonna cook the bird anyways, it's not like a quick cold water rinse with no soap is gonna kill any bacteria.","human_ref_B":"I have never understood the whole washing chicken thing. Are you not going to (in your case) drop it in a pot of boiling liquid? I do believe that if you boil a chicken long enough to make soup you are a very good chance of killing anything that might make you sick.","labels":1,"seconds_difference":14126.0,"score_ratio":7.625}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1tf470","c_root_id_B":"j1twr2r","created_at_utc_A":1672122654,"created_at_utc_B":1672137097,"score_A":4,"score_B":61,"human_ref_A":"Scrubbing the skin with salt changes its texture and is part of any Hainan chicken rice recipe.","human_ref_B":"Even Julia Child did this on her chicken episode. It is frowned upon now because of the juice spraying all over the place. You're gonna cook the bird anyways, it's not like a quick cold water rinse with no soap is gonna kill any bacteria.","labels":0,"seconds_difference":14443.0,"score_ratio":15.25}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1twr2r","c_root_id_B":"j1tjug4","created_at_utc_A":1672137097,"created_at_utc_B":1672126224,"score_A":61,"score_B":3,"human_ref_A":"Even Julia Child did this on her chicken episode. It is frowned upon now because of the juice spraying all over the place. You're gonna cook the bird anyways, it's not like a quick cold water rinse with no soap is gonna kill any bacteria.","human_ref_B":"Among all the other reasons not to rinse, the outermost fraction of a millimeter that you can actually clean gets sanitized near instantly when it is introduced to your heat source.  If you\u2019re making chicken noodle soup, that heat is probably hot air in an oven (if you\u2019re roasting the chicken first) or simmering water.  If bacteria is your concern, that takes care of that.","labels":1,"seconds_difference":10873.0,"score_ratio":20.3333333333}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1twr2r","c_root_id_B":"j1tnspe","created_at_utc_A":1672137097,"created_at_utc_B":1672129451,"score_A":61,"score_B":3,"human_ref_A":"Even Julia Child did this on her chicken episode. It is frowned upon now because of the juice spraying all over the place. You're gonna cook the bird anyways, it's not like a quick cold water rinse with no soap is gonna kill any bacteria.","human_ref_B":"I think I know why one might want to rinse chicken, but also have a better method for doing what this might be trying to achieve.  If the objective is to purge 'impurities' that would foam up and form scum in the soup, the better way would be to par-boil the chicken in water and to physically skim the foam and scum that comes off of it. Whether those proteins are actually 'impurities' is not clear, but they are not aesthetically pleasing in a soup, so briefly boiling a chicken in water to get rid of that stuff that easily comes off may be worth doing. This practice of pre-boiling things like chicken and even bones for stock to purge the blood and other proteins that form scum is pretty widely practiced in China, Taiwan, Korea, and Japan. Even things like hot-pot at restaurants sometimes come with ultra fine mesh skimmers for making the removing of scum easy to do without removing a bunch of soup with the foam. (This kind of skimmer also exhibit an odd quality: they're able to skim oil off of soup. For some reason the oil resists coming through the ultra fine mesh, as if there is higher surface tension or capillary action on the oil than on the watery part of the soup.)","labels":1,"seconds_difference":7646.0,"score_ratio":20.3333333333}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1thu2z","c_root_id_B":"j1tvrh8","created_at_utc_A":1672124652,"created_at_utc_B":1672136243,"score_A":9,"score_B":21,"human_ref_A":"Rinsing chicken is controversial because of the method you just described. I don't know anyone who rinses it under running water and allows it to splash.  Rinsing is not done to remove bacteria. It's done to remove anything that it may have come into contact with during production and handling, blood, and any washes used on the chicken. It also allows for the removal of overlooked feathers and excess fat.  This is done in a basin of water and sometimes includes vinegar, lemons, or limes as the chicken is gently massaged and not tossed around like a baby splashing in the tub.  The sink and all surrounding areas are always thoroughly cleaned before and after.","human_ref_B":"It depends on how much cleaning you want to do afterwards, because if you do rinse the chicken under a faucet, you'd have to scrub the whole sink afterwards.  Some people are icked by what they think (or know) happens in slaughterhouses, pieces get dropped on the floor and picked back up, or sawing through bones create dust everywhere, etc. Some people, like me, don't care and cook it properly anyway to kill off the pathogens and the ick factor.  The USDA says you shouldn't rinse. In some cases though, as reported by Kenji, Chinese Cooking Demystified, Fuchsia Dunlop, etc, washing meat in some solution affects texture and that's why some recipes call for it.  It's not a black and white thing, it depends on how you view food or what textures you want to achieve.","labels":0,"seconds_difference":11591.0,"score_ratio":2.3333333333}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1tfjvr","c_root_id_B":"j1tvrh8","created_at_utc_A":1672122971,"created_at_utc_B":1672136243,"score_A":8,"score_B":21,"human_ref_A":"I have never understood the whole washing chicken thing. Are you not going to (in your case) drop it in a pot of boiling liquid? I do believe that if you boil a chicken long enough to make soup you are a very good chance of killing anything that might make you sick.","human_ref_B":"It depends on how much cleaning you want to do afterwards, because if you do rinse the chicken under a faucet, you'd have to scrub the whole sink afterwards.  Some people are icked by what they think (or know) happens in slaughterhouses, pieces get dropped on the floor and picked back up, or sawing through bones create dust everywhere, etc. Some people, like me, don't care and cook it properly anyway to kill off the pathogens and the ick factor.  The USDA says you shouldn't rinse. In some cases though, as reported by Kenji, Chinese Cooking Demystified, Fuchsia Dunlop, etc, washing meat in some solution affects texture and that's why some recipes call for it.  It's not a black and white thing, it depends on how you view food or what textures you want to achieve.","labels":0,"seconds_difference":13272.0,"score_ratio":2.625}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1tf470","c_root_id_B":"j1tvrh8","created_at_utc_A":1672122654,"created_at_utc_B":1672136243,"score_A":4,"score_B":21,"human_ref_A":"Scrubbing the skin with salt changes its texture and is part of any Hainan chicken rice recipe.","human_ref_B":"It depends on how much cleaning you want to do afterwards, because if you do rinse the chicken under a faucet, you'd have to scrub the whole sink afterwards.  Some people are icked by what they think (or know) happens in slaughterhouses, pieces get dropped on the floor and picked back up, or sawing through bones create dust everywhere, etc. Some people, like me, don't care and cook it properly anyway to kill off the pathogens and the ick factor.  The USDA says you shouldn't rinse. In some cases though, as reported by Kenji, Chinese Cooking Demystified, Fuchsia Dunlop, etc, washing meat in some solution affects texture and that's why some recipes call for it.  It's not a black and white thing, it depends on how you view food or what textures you want to achieve.","labels":0,"seconds_difference":13589.0,"score_ratio":5.25}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1tvrh8","c_root_id_B":"j1tjug4","created_at_utc_A":1672136243,"created_at_utc_B":1672126224,"score_A":21,"score_B":3,"human_ref_A":"It depends on how much cleaning you want to do afterwards, because if you do rinse the chicken under a faucet, you'd have to scrub the whole sink afterwards.  Some people are icked by what they think (or know) happens in slaughterhouses, pieces get dropped on the floor and picked back up, or sawing through bones create dust everywhere, etc. Some people, like me, don't care and cook it properly anyway to kill off the pathogens and the ick factor.  The USDA says you shouldn't rinse. In some cases though, as reported by Kenji, Chinese Cooking Demystified, Fuchsia Dunlop, etc, washing meat in some solution affects texture and that's why some recipes call for it.  It's not a black and white thing, it depends on how you view food or what textures you want to achieve.","human_ref_B":"Among all the other reasons not to rinse, the outermost fraction of a millimeter that you can actually clean gets sanitized near instantly when it is introduced to your heat source.  If you\u2019re making chicken noodle soup, that heat is probably hot air in an oven (if you\u2019re roasting the chicken first) or simmering water.  If bacteria is your concern, that takes care of that.","labels":1,"seconds_difference":10019.0,"score_ratio":7.0}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1tvrh8","c_root_id_B":"j1tnspe","created_at_utc_A":1672136243,"created_at_utc_B":1672129451,"score_A":21,"score_B":3,"human_ref_A":"It depends on how much cleaning you want to do afterwards, because if you do rinse the chicken under a faucet, you'd have to scrub the whole sink afterwards.  Some people are icked by what they think (or know) happens in slaughterhouses, pieces get dropped on the floor and picked back up, or sawing through bones create dust everywhere, etc. Some people, like me, don't care and cook it properly anyway to kill off the pathogens and the ick factor.  The USDA says you shouldn't rinse. In some cases though, as reported by Kenji, Chinese Cooking Demystified, Fuchsia Dunlop, etc, washing meat in some solution affects texture and that's why some recipes call for it.  It's not a black and white thing, it depends on how you view food or what textures you want to achieve.","human_ref_B":"I think I know why one might want to rinse chicken, but also have a better method for doing what this might be trying to achieve.  If the objective is to purge 'impurities' that would foam up and form scum in the soup, the better way would be to par-boil the chicken in water and to physically skim the foam and scum that comes off of it. Whether those proteins are actually 'impurities' is not clear, but they are not aesthetically pleasing in a soup, so briefly boiling a chicken in water to get rid of that stuff that easily comes off may be worth doing. This practice of pre-boiling things like chicken and even bones for stock to purge the blood and other proteins that form scum is pretty widely practiced in China, Taiwan, Korea, and Japan. Even things like hot-pot at restaurants sometimes come with ultra fine mesh skimmers for making the removing of scum easy to do without removing a bunch of soup with the foam. (This kind of skimmer also exhibit an odd quality: they're able to skim oil off of soup. For some reason the oil resists coming through the ultra fine mesh, as if there is higher surface tension or capillary action on the oil than on the watery part of the soup.)","labels":1,"seconds_difference":6792.0,"score_ratio":7.0}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1ubwof","c_root_id_B":"j1thu2z","created_at_utc_A":1672148009,"created_at_utc_B":1672124652,"score_A":20,"score_B":9,"human_ref_A":"I read many of the responses, and not a pro cook, but I HAVE to rinse sometimes, as where I live they don't come perfectly clean.  It's normal to have some leftover feathers near the wings, sometimes some flaky yellow skin in some parts, and almost always a brown slimy residue as if it was dirty\/dusty.   Mostly leftovers from processing I guess.  I do take care to not cross-contaminate, and when I cook chicken I mostly do potatoes and onions that go with the chicken (so no salad or anything eaten raw), but washing is kinda required.","human_ref_B":"Rinsing chicken is controversial because of the method you just described. I don't know anyone who rinses it under running water and allows it to splash.  Rinsing is not done to remove bacteria. It's done to remove anything that it may have come into contact with during production and handling, blood, and any washes used on the chicken. It also allows for the removal of overlooked feathers and excess fat.  This is done in a basin of water and sometimes includes vinegar, lemons, or limes as the chicken is gently massaged and not tossed around like a baby splashing in the tub.  The sink and all surrounding areas are always thoroughly cleaned before and after.","labels":1,"seconds_difference":23357.0,"score_ratio":2.2222222222}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1ubwof","c_root_id_B":"j1tfjvr","created_at_utc_A":1672148009,"created_at_utc_B":1672122971,"score_A":20,"score_B":8,"human_ref_A":"I read many of the responses, and not a pro cook, but I HAVE to rinse sometimes, as where I live they don't come perfectly clean.  It's normal to have some leftover feathers near the wings, sometimes some flaky yellow skin in some parts, and almost always a brown slimy residue as if it was dirty\/dusty.   Mostly leftovers from processing I guess.  I do take care to not cross-contaminate, and when I cook chicken I mostly do potatoes and onions that go with the chicken (so no salad or anything eaten raw), but washing is kinda required.","human_ref_B":"I have never understood the whole washing chicken thing. Are you not going to (in your case) drop it in a pot of boiling liquid? I do believe that if you boil a chicken long enough to make soup you are a very good chance of killing anything that might make you sick.","labels":1,"seconds_difference":25038.0,"score_ratio":2.5}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1ubwof","c_root_id_B":"j1tf470","created_at_utc_A":1672148009,"created_at_utc_B":1672122654,"score_A":20,"score_B":4,"human_ref_A":"I read many of the responses, and not a pro cook, but I HAVE to rinse sometimes, as where I live they don't come perfectly clean.  It's normal to have some leftover feathers near the wings, sometimes some flaky yellow skin in some parts, and almost always a brown slimy residue as if it was dirty\/dusty.   Mostly leftovers from processing I guess.  I do take care to not cross-contaminate, and when I cook chicken I mostly do potatoes and onions that go with the chicken (so no salad or anything eaten raw), but washing is kinda required.","human_ref_B":"Scrubbing the skin with salt changes its texture and is part of any Hainan chicken rice recipe.","labels":1,"seconds_difference":25355.0,"score_ratio":5.0}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1ubwof","c_root_id_B":"j1tjug4","created_at_utc_A":1672148009,"created_at_utc_B":1672126224,"score_A":20,"score_B":3,"human_ref_A":"I read many of the responses, and not a pro cook, but I HAVE to rinse sometimes, as where I live they don't come perfectly clean.  It's normal to have some leftover feathers near the wings, sometimes some flaky yellow skin in some parts, and almost always a brown slimy residue as if it was dirty\/dusty.   Mostly leftovers from processing I guess.  I do take care to not cross-contaminate, and when I cook chicken I mostly do potatoes and onions that go with the chicken (so no salad or anything eaten raw), but washing is kinda required.","human_ref_B":"Among all the other reasons not to rinse, the outermost fraction of a millimeter that you can actually clean gets sanitized near instantly when it is introduced to your heat source.  If you\u2019re making chicken noodle soup, that heat is probably hot air in an oven (if you\u2019re roasting the chicken first) or simmering water.  If bacteria is your concern, that takes care of that.","labels":1,"seconds_difference":21785.0,"score_ratio":6.6666666667}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1ubwof","c_root_id_B":"j1tnspe","created_at_utc_A":1672148009,"created_at_utc_B":1672129451,"score_A":20,"score_B":3,"human_ref_A":"I read many of the responses, and not a pro cook, but I HAVE to rinse sometimes, as where I live they don't come perfectly clean.  It's normal to have some leftover feathers near the wings, sometimes some flaky yellow skin in some parts, and almost always a brown slimy residue as if it was dirty\/dusty.   Mostly leftovers from processing I guess.  I do take care to not cross-contaminate, and when I cook chicken I mostly do potatoes and onions that go with the chicken (so no salad or anything eaten raw), but washing is kinda required.","human_ref_B":"I think I know why one might want to rinse chicken, but also have a better method for doing what this might be trying to achieve.  If the objective is to purge 'impurities' that would foam up and form scum in the soup, the better way would be to par-boil the chicken in water and to physically skim the foam and scum that comes off of it. Whether those proteins are actually 'impurities' is not clear, but they are not aesthetically pleasing in a soup, so briefly boiling a chicken in water to get rid of that stuff that easily comes off may be worth doing. This practice of pre-boiling things like chicken and even bones for stock to purge the blood and other proteins that form scum is pretty widely practiced in China, Taiwan, Korea, and Japan. Even things like hot-pot at restaurants sometimes come with ultra fine mesh skimmers for making the removing of scum easy to do without removing a bunch of soup with the foam. (This kind of skimmer also exhibit an odd quality: they're able to skim oil off of soup. For some reason the oil resists coming through the ultra fine mesh, as if there is higher surface tension or capillary action on the oil than on the watery part of the soup.)","labels":1,"seconds_difference":18558.0,"score_ratio":6.6666666667}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1ubwof","c_root_id_B":"j1u9b7a","created_at_utc_A":1672148009,"created_at_utc_B":1672146461,"score_A":20,"score_B":3,"human_ref_A":"I read many of the responses, and not a pro cook, but I HAVE to rinse sometimes, as where I live they don't come perfectly clean.  It's normal to have some leftover feathers near the wings, sometimes some flaky yellow skin in some parts, and almost always a brown slimy residue as if it was dirty\/dusty.   Mostly leftovers from processing I guess.  I do take care to not cross-contaminate, and when I cook chicken I mostly do potatoes and onions that go with the chicken (so no salad or anything eaten raw), but washing is kinda required.","human_ref_B":"In my mom's day, this was commonly accepted practice.  Since that time, we've discovered that rinsing the chicken with water does nothing other than splash bacteria all over the place anywhere near the sink and actually does more potential harm than good.  Just use the chicken straight out of the package, no rinsing is necessary.","labels":1,"seconds_difference":1548.0,"score_ratio":6.6666666667}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1ubfny","c_root_id_B":"j1ubwof","created_at_utc_A":1672147741,"created_at_utc_B":1672148009,"score_A":3,"score_B":20,"human_ref_A":"Back in the day, yup but nope. We know better now and rinsing the chicken will do nothing to improve texture, flavour or bacterial content.","human_ref_B":"I read many of the responses, and not a pro cook, but I HAVE to rinse sometimes, as where I live they don't come perfectly clean.  It's normal to have some leftover feathers near the wings, sometimes some flaky yellow skin in some parts, and almost always a brown slimy residue as if it was dirty\/dusty.   Mostly leftovers from processing I guess.  I do take care to not cross-contaminate, and when I cook chicken I mostly do potatoes and onions that go with the chicken (so no salad or anything eaten raw), but washing is kinda required.","labels":0,"seconds_difference":268.0,"score_ratio":6.6666666667}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1thu2z","c_root_id_B":"j1w77tz","created_at_utc_A":1672124652,"created_at_utc_B":1672176273,"score_A":9,"score_B":10,"human_ref_A":"Rinsing chicken is controversial because of the method you just described. I don't know anyone who rinses it under running water and allows it to splash.  Rinsing is not done to remove bacteria. It's done to remove anything that it may have come into contact with during production and handling, blood, and any washes used on the chicken. It also allows for the removal of overlooked feathers and excess fat.  This is done in a basin of water and sometimes includes vinegar, lemons, or limes as the chicken is gently massaged and not tossed around like a baby splashing in the tub.  The sink and all surrounding areas are always thoroughly cleaned before and after.","human_ref_B":"When I was a Child Nutrition manager I put together a class for my staff on why not to rinse or wash chicken. I had visuals from the USDA, CDC and experiments that proved how far bacteria was sprayed. Now imagine running this in front of 50 middle aged and elderly black grannies sitting in front if you with ferociously folded arms and giving you the stink eye ..","labels":0,"seconds_difference":51621.0,"score_ratio":1.1111111111}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1thu2z","c_root_id_B":"j1tfjvr","created_at_utc_A":1672124652,"created_at_utc_B":1672122971,"score_A":9,"score_B":8,"human_ref_A":"Rinsing chicken is controversial because of the method you just described. I don't know anyone who rinses it under running water and allows it to splash.  Rinsing is not done to remove bacteria. It's done to remove anything that it may have come into contact with during production and handling, blood, and any washes used on the chicken. It also allows for the removal of overlooked feathers and excess fat.  This is done in a basin of water and sometimes includes vinegar, lemons, or limes as the chicken is gently massaged and not tossed around like a baby splashing in the tub.  The sink and all surrounding areas are always thoroughly cleaned before and after.","human_ref_B":"I have never understood the whole washing chicken thing. Are you not going to (in your case) drop it in a pot of boiling liquid? I do believe that if you boil a chicken long enough to make soup you are a very good chance of killing anything that might make you sick.","labels":1,"seconds_difference":1681.0,"score_ratio":1.125}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1tf470","c_root_id_B":"j1thu2z","created_at_utc_A":1672122654,"created_at_utc_B":1672124652,"score_A":4,"score_B":9,"human_ref_A":"Scrubbing the skin with salt changes its texture and is part of any Hainan chicken rice recipe.","human_ref_B":"Rinsing chicken is controversial because of the method you just described. I don't know anyone who rinses it under running water and allows it to splash.  Rinsing is not done to remove bacteria. It's done to remove anything that it may have come into contact with during production and handling, blood, and any washes used on the chicken. It also allows for the removal of overlooked feathers and excess fat.  This is done in a basin of water and sometimes includes vinegar, lemons, or limes as the chicken is gently massaged and not tossed around like a baby splashing in the tub.  The sink and all surrounding areas are always thoroughly cleaned before and after.","labels":0,"seconds_difference":1998.0,"score_ratio":2.25}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1w77tz","c_root_id_B":"j1tfjvr","created_at_utc_A":1672176273,"created_at_utc_B":1672122971,"score_A":10,"score_B":8,"human_ref_A":"When I was a Child Nutrition manager I put together a class for my staff on why not to rinse or wash chicken. I had visuals from the USDA, CDC and experiments that proved how far bacteria was sprayed. Now imagine running this in front of 50 middle aged and elderly black grannies sitting in front if you with ferociously folded arms and giving you the stink eye ..","human_ref_B":"I have never understood the whole washing chicken thing. Are you not going to (in your case) drop it in a pot of boiling liquid? I do believe that if you boil a chicken long enough to make soup you are a very good chance of killing anything that might make you sick.","labels":1,"seconds_difference":53302.0,"score_ratio":1.25}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1usppe","c_root_id_B":"j1w77tz","created_at_utc_A":1672156042,"created_at_utc_B":1672176273,"score_A":7,"score_B":10,"human_ref_A":"I don't rinse chicken,but I wash it. I put it in a big bowl and fill with cold water in the sink. I add vinegar and wash all that bloody gook out of the inside,pick any pieces of feathers they missed,peel that yellow stuff on the end of drumsticks and wash that slimy mess off of the chicken. And keep changing the water until it's clear. Then I proceed in cooking the chicken.  As soon as it's out of the sink, I wash everything down with hot water and dish soap, then bleach. The bowl, the sink, and any utensils. There's nothing splashing or spraying anywhere. Cooking meat straight out of the wrapper is gross and unacceptable to me and pretty much everyone I know.","human_ref_B":"When I was a Child Nutrition manager I put together a class for my staff on why not to rinse or wash chicken. I had visuals from the USDA, CDC and experiments that proved how far bacteria was sprayed. Now imagine running this in front of 50 middle aged and elderly black grannies sitting in front if you with ferociously folded arms and giving you the stink eye ..","labels":0,"seconds_difference":20231.0,"score_ratio":1.4285714286}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1tf470","c_root_id_B":"j1w77tz","created_at_utc_A":1672122654,"created_at_utc_B":1672176273,"score_A":4,"score_B":10,"human_ref_A":"Scrubbing the skin with salt changes its texture and is part of any Hainan chicken rice recipe.","human_ref_B":"When I was a Child Nutrition manager I put together a class for my staff on why not to rinse or wash chicken. I had visuals from the USDA, CDC and experiments that proved how far bacteria was sprayed. Now imagine running this in front of 50 middle aged and elderly black grannies sitting in front if you with ferociously folded arms and giving you the stink eye ..","labels":0,"seconds_difference":53619.0,"score_ratio":2.5}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1tjug4","c_root_id_B":"j1w77tz","created_at_utc_A":1672126224,"created_at_utc_B":1672176273,"score_A":3,"score_B":10,"human_ref_A":"Among all the other reasons not to rinse, the outermost fraction of a millimeter that you can actually clean gets sanitized near instantly when it is introduced to your heat source.  If you\u2019re making chicken noodle soup, that heat is probably hot air in an oven (if you\u2019re roasting the chicken first) or simmering water.  If bacteria is your concern, that takes care of that.","human_ref_B":"When I was a Child Nutrition manager I put together a class for my staff on why not to rinse or wash chicken. I had visuals from the USDA, CDC and experiments that proved how far bacteria was sprayed. Now imagine running this in front of 50 middle aged and elderly black grannies sitting in front if you with ferociously folded arms and giving you the stink eye ..","labels":0,"seconds_difference":50049.0,"score_ratio":3.3333333333}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1tnspe","c_root_id_B":"j1w77tz","created_at_utc_A":1672129451,"created_at_utc_B":1672176273,"score_A":3,"score_B":10,"human_ref_A":"I think I know why one might want to rinse chicken, but also have a better method for doing what this might be trying to achieve.  If the objective is to purge 'impurities' that would foam up and form scum in the soup, the better way would be to par-boil the chicken in water and to physically skim the foam and scum that comes off of it. Whether those proteins are actually 'impurities' is not clear, but they are not aesthetically pleasing in a soup, so briefly boiling a chicken in water to get rid of that stuff that easily comes off may be worth doing. This practice of pre-boiling things like chicken and even bones for stock to purge the blood and other proteins that form scum is pretty widely practiced in China, Taiwan, Korea, and Japan. Even things like hot-pot at restaurants sometimes come with ultra fine mesh skimmers for making the removing of scum easy to do without removing a bunch of soup with the foam. (This kind of skimmer also exhibit an odd quality: they're able to skim oil off of soup. For some reason the oil resists coming through the ultra fine mesh, as if there is higher surface tension or capillary action on the oil than on the watery part of the soup.)","human_ref_B":"When I was a Child Nutrition manager I put together a class for my staff on why not to rinse or wash chicken. I had visuals from the USDA, CDC and experiments that proved how far bacteria was sprayed. Now imagine running this in front of 50 middle aged and elderly black grannies sitting in front if you with ferociously folded arms and giving you the stink eye ..","labels":0,"seconds_difference":46822.0,"score_ratio":3.3333333333}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1w77tz","c_root_id_B":"j1u9b7a","created_at_utc_A":1672176273,"created_at_utc_B":1672146461,"score_A":10,"score_B":3,"human_ref_A":"When I was a Child Nutrition manager I put together a class for my staff on why not to rinse or wash chicken. I had visuals from the USDA, CDC and experiments that proved how far bacteria was sprayed. Now imagine running this in front of 50 middle aged and elderly black grannies sitting in front if you with ferociously folded arms and giving you the stink eye ..","human_ref_B":"In my mom's day, this was commonly accepted practice.  Since that time, we've discovered that rinsing the chicken with water does nothing other than splash bacteria all over the place anywhere near the sink and actually does more potential harm than good.  Just use the chicken straight out of the package, no rinsing is necessary.","labels":1,"seconds_difference":29812.0,"score_ratio":3.3333333333}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1ubfny","c_root_id_B":"j1w77tz","created_at_utc_A":1672147741,"created_at_utc_B":1672176273,"score_A":3,"score_B":10,"human_ref_A":"Back in the day, yup but nope. We know better now and rinsing the chicken will do nothing to improve texture, flavour or bacterial content.","human_ref_B":"When I was a Child Nutrition manager I put together a class for my staff on why not to rinse or wash chicken. I had visuals from the USDA, CDC and experiments that proved how far bacteria was sprayed. Now imagine running this in front of 50 middle aged and elderly black grannies sitting in front if you with ferociously folded arms and giving you the stink eye ..","labels":0,"seconds_difference":28532.0,"score_ratio":3.3333333333}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1w77tz","c_root_id_B":"j1urtuc","created_at_utc_A":1672176273,"created_at_utc_B":1672155663,"score_A":10,"score_B":3,"human_ref_A":"When I was a Child Nutrition manager I put together a class for my staff on why not to rinse or wash chicken. I had visuals from the USDA, CDC and experiments that proved how far bacteria was sprayed. Now imagine running this in front of 50 middle aged and elderly black grannies sitting in front if you with ferociously folded arms and giving you the stink eye ..","human_ref_B":"Me and my entire family still do this. Very common in Asia, since rinsing off blood\/debris due to handling. It\u2019s all sold on wood boards at the local outdoor market so rinsing at home is t going to kill me soon. My aunt does this and she normally washes the entire sink with soap and water. Wash chicken, and other vegetables in its own basin\/ basket. When we eat out then I\u2019d expect restaurants to follow government regulations, but for home it isn\u2019t an issue for us.","labels":1,"seconds_difference":20610.0,"score_ratio":3.3333333333}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1tf470","c_root_id_B":"j1tfjvr","created_at_utc_A":1672122654,"created_at_utc_B":1672122971,"score_A":4,"score_B":8,"human_ref_A":"Scrubbing the skin with salt changes its texture and is part of any Hainan chicken rice recipe.","human_ref_B":"I have never understood the whole washing chicken thing. Are you not going to (in your case) drop it in a pot of boiling liquid? I do believe that if you boil a chicken long enough to make soup you are a very good chance of killing anything that might make you sick.","labels":0,"seconds_difference":317.0,"score_ratio":2.0}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1tf470","c_root_id_B":"j1usppe","created_at_utc_A":1672122654,"created_at_utc_B":1672156042,"score_A":4,"score_B":7,"human_ref_A":"Scrubbing the skin with salt changes its texture and is part of any Hainan chicken rice recipe.","human_ref_B":"I don't rinse chicken,but I wash it. I put it in a big bowl and fill with cold water in the sink. I add vinegar and wash all that bloody gook out of the inside,pick any pieces of feathers they missed,peel that yellow stuff on the end of drumsticks and wash that slimy mess off of the chicken. And keep changing the water until it's clear. Then I proceed in cooking the chicken.  As soon as it's out of the sink, I wash everything down with hot water and dish soap, then bleach. The bowl, the sink, and any utensils. There's nothing splashing or spraying anywhere. Cooking meat straight out of the wrapper is gross and unacceptable to me and pretty much everyone I know.","labels":0,"seconds_difference":33388.0,"score_ratio":1.75}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1usppe","c_root_id_B":"j1tjug4","created_at_utc_A":1672156042,"created_at_utc_B":1672126224,"score_A":7,"score_B":3,"human_ref_A":"I don't rinse chicken,but I wash it. I put it in a big bowl and fill with cold water in the sink. I add vinegar and wash all that bloody gook out of the inside,pick any pieces of feathers they missed,peel that yellow stuff on the end of drumsticks and wash that slimy mess off of the chicken. And keep changing the water until it's clear. Then I proceed in cooking the chicken.  As soon as it's out of the sink, I wash everything down with hot water and dish soap, then bleach. The bowl, the sink, and any utensils. There's nothing splashing or spraying anywhere. Cooking meat straight out of the wrapper is gross and unacceptable to me and pretty much everyone I know.","human_ref_B":"Among all the other reasons not to rinse, the outermost fraction of a millimeter that you can actually clean gets sanitized near instantly when it is introduced to your heat source.  If you\u2019re making chicken noodle soup, that heat is probably hot air in an oven (if you\u2019re roasting the chicken first) or simmering water.  If bacteria is your concern, that takes care of that.","labels":1,"seconds_difference":29818.0,"score_ratio":2.3333333333}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1usppe","c_root_id_B":"j1tnspe","created_at_utc_A":1672156042,"created_at_utc_B":1672129451,"score_A":7,"score_B":3,"human_ref_A":"I don't rinse chicken,but I wash it. I put it in a big bowl and fill with cold water in the sink. I add vinegar and wash all that bloody gook out of the inside,pick any pieces of feathers they missed,peel that yellow stuff on the end of drumsticks and wash that slimy mess off of the chicken. And keep changing the water until it's clear. Then I proceed in cooking the chicken.  As soon as it's out of the sink, I wash everything down with hot water and dish soap, then bleach. The bowl, the sink, and any utensils. There's nothing splashing or spraying anywhere. Cooking meat straight out of the wrapper is gross and unacceptable to me and pretty much everyone I know.","human_ref_B":"I think I know why one might want to rinse chicken, but also have a better method for doing what this might be trying to achieve.  If the objective is to purge 'impurities' that would foam up and form scum in the soup, the better way would be to par-boil the chicken in water and to physically skim the foam and scum that comes off of it. Whether those proteins are actually 'impurities' is not clear, but they are not aesthetically pleasing in a soup, so briefly boiling a chicken in water to get rid of that stuff that easily comes off may be worth doing. This practice of pre-boiling things like chicken and even bones for stock to purge the blood and other proteins that form scum is pretty widely practiced in China, Taiwan, Korea, and Japan. Even things like hot-pot at restaurants sometimes come with ultra fine mesh skimmers for making the removing of scum easy to do without removing a bunch of soup with the foam. (This kind of skimmer also exhibit an odd quality: they're able to skim oil off of soup. For some reason the oil resists coming through the ultra fine mesh, as if there is higher surface tension or capillary action on the oil than on the watery part of the soup.)","labels":1,"seconds_difference":26591.0,"score_ratio":2.3333333333}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1u9b7a","c_root_id_B":"j1usppe","created_at_utc_A":1672146461,"created_at_utc_B":1672156042,"score_A":3,"score_B":7,"human_ref_A":"In my mom's day, this was commonly accepted practice.  Since that time, we've discovered that rinsing the chicken with water does nothing other than splash bacteria all over the place anywhere near the sink and actually does more potential harm than good.  Just use the chicken straight out of the package, no rinsing is necessary.","human_ref_B":"I don't rinse chicken,but I wash it. I put it in a big bowl and fill with cold water in the sink. I add vinegar and wash all that bloody gook out of the inside,pick any pieces of feathers they missed,peel that yellow stuff on the end of drumsticks and wash that slimy mess off of the chicken. And keep changing the water until it's clear. Then I proceed in cooking the chicken.  As soon as it's out of the sink, I wash everything down with hot water and dish soap, then bleach. The bowl, the sink, and any utensils. There's nothing splashing or spraying anywhere. Cooking meat straight out of the wrapper is gross and unacceptable to me and pretty much everyone I know.","labels":0,"seconds_difference":9581.0,"score_ratio":2.3333333333}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1ubfny","c_root_id_B":"j1usppe","created_at_utc_A":1672147741,"created_at_utc_B":1672156042,"score_A":3,"score_B":7,"human_ref_A":"Back in the day, yup but nope. We know better now and rinsing the chicken will do nothing to improve texture, flavour or bacterial content.","human_ref_B":"I don't rinse chicken,but I wash it. I put it in a big bowl and fill with cold water in the sink. I add vinegar and wash all that bloody gook out of the inside,pick any pieces of feathers they missed,peel that yellow stuff on the end of drumsticks and wash that slimy mess off of the chicken. And keep changing the water until it's clear. Then I proceed in cooking the chicken.  As soon as it's out of the sink, I wash everything down with hot water and dish soap, then bleach. The bowl, the sink, and any utensils. There's nothing splashing or spraying anywhere. Cooking meat straight out of the wrapper is gross and unacceptable to me and pretty much everyone I know.","labels":0,"seconds_difference":8301.0,"score_ratio":2.3333333333}
{"post_id":"zw4rf8","domain":"askculinary_test","upvote_ratio":0.78,"history":"Rinsing Chicken? When making chicken noodle soup, my mom always used to hold the whole, raw chicken under the faucet and rinse the inside and outside with cool water before adding it to a pot of water to make stock. Is it standard procedure to \u2018rinse\u2019 chicken before cooking it? If so- is this typically done with all cuts of chicken, or just the whole bird?","c_root_id_A":"j1urtuc","c_root_id_B":"j1usppe","created_at_utc_A":1672155663,"created_at_utc_B":1672156042,"score_A":3,"score_B":7,"human_ref_A":"Me and my entire family still do this. Very common in Asia, since rinsing off blood\/debris due to handling. It\u2019s all sold on wood boards at the local outdoor market so rinsing at home is t going to kill me soon. My aunt does this and she normally washes the entire sink with soap and water. Wash chicken, and other vegetables in its own basin\/ basket. When we eat out then I\u2019d expect restaurants to follow government regulations, but for home it isn\u2019t an issue for us.","human_ref_B":"I don't rinse chicken,but I wash it. I put it in a big bowl and fill with cold water in the sink. I add vinegar and wash all that bloody gook out of the inside,pick any pieces of feathers they missed,peel that yellow stuff on the end of drumsticks and wash that slimy mess off of the chicken. And keep changing the water until it's clear. Then I proceed in cooking the chicken.  As soon as it's out of the sink, I wash everything down with hot water and dish soap, then bleach. The bowl, the sink, and any utensils. There's nothing splashing or spraying anywhere. Cooking meat straight out of the wrapper is gross and unacceptable to me and pretty much everyone I know.","labels":0,"seconds_difference":379.0,"score_ratio":2.3333333333}
{"post_id":"1lnyd9","domain":"askculinary_test","upvote_ratio":0.83,"history":"Can you render organs like a heart or liver, for its oils? Someone in an askreddit thread got me wondering.","c_root_id_A":"cc1bqao","c_root_id_B":"cc1c94u","created_at_utc_A":1378265188,"created_at_utc_B":1378266800,"score_A":2,"score_B":3,"human_ref_A":"I think I just heard something about this on the Alton Brown-cast. He was talking about the best lard to use in making biscuits and specifically called out \"leaf lard\" which, IIRC, is pork lard specifically rendered out from around the major organs in a pig.  I hope this sends you in the right direction!","human_ref_B":"I don't imagine you'd get much oil from a heart, it's such a lean muscle. Definitely the livers and other fatty organs though, as other people have already said.","labels":0,"seconds_difference":1612.0,"score_ratio":1.5}
{"post_id":"x64dsn","domain":"askculinary_test","upvote_ratio":0.89,"history":"Searing meat after a sous vide: cool it down first or not? I've been cooling it down, sometimes in the fridge overnight, before searing. My logic is that if the center is cold then it's less likely to get overcooked during the sear  But the other day I saw somebody argue that searing it while still hot is better, because it'll take less time to sear, and therefore the center is less likely to overcook and you'll get less gray banding in beef.   Both arguments seem perfectly logical, but which one is right?","c_root_id_A":"in50dkz","c_root_id_B":"in50dc1","created_at_utc_A":1662347084,"created_at_utc_B":1662347080,"score_A":69,"score_B":49,"human_ref_A":"If your only reason for cooling it is to avoid overcooking, then just bring it up to a slightly lower temp in the circulator.  And your sear should be ripping hot and pretty quick, so you shouldn\u2019t be bringing the middle up much anyway.","human_ref_B":"Different applications. If you want to cool overnight, then you have the benefit of having >90% of the work done already: you just have to sear it for a few minutes, versus the hour(s) your meat spent in your SV vessel.  Personally, I'm sous viding meals same-day so I might chill in an ice bath for 15 minutes, then sear.   If none of the above matters and you're simply optimizing for minimizing banding, my speculation is you want to cool just long enough to get the surface a bit cooler than the interior, that way you're saying ~1 minute per side.   I would go with whatever process is most convenient for how you can best fit your food preparation into your life.","labels":1,"seconds_difference":4.0,"score_ratio":1.4081632653}
{"post_id":"x64dsn","domain":"askculinary_test","upvote_ratio":0.89,"history":"Searing meat after a sous vide: cool it down first or not? I've been cooling it down, sometimes in the fridge overnight, before searing. My logic is that if the center is cold then it's less likely to get overcooked during the sear  But the other day I saw somebody argue that searing it while still hot is better, because it'll take less time to sear, and therefore the center is less likely to overcook and you'll get less gray banding in beef.   Both arguments seem perfectly logical, but which one is right?","c_root_id_A":"in55k6m","c_root_id_B":"in50ijq","created_at_utc_A":1662349728,"created_at_utc_B":1662347152,"score_A":42,"score_B":18,"human_ref_A":"> if the center is cold then it's less likely to get overcooked during the sear  At searing temps, the outside is browned in so little time (I typically do 60s\/side on a steak) that the inside doesn't really become much more cooked anyways.  > I saw somebody argue that searing it while still hot is better, because it'll take less time to sear, and therefore the center is less likely to overcook and you'll get less gray banding in beef.  The gray banding is caused by having more heat penetrate the meat. If you want to minimize the gray banding if anything you want the heat gradient to be *higher* between outside and inside, meaning a cool piece of meat will have less banding if seared properly.  That said, this is kind of nit picking. Far more relevant here is the moisture level of the surface of the meat you're searing; a soggy steak at 130F is going to sear far worse than one that's sat on a rack in the fridge overnight (and is thus dry), or far worse than one that was patted dry with a paper towel before seasoning. The latent heat of vaporization at any temperature can easily prevent a hot pan from making your steak properly browned.","human_ref_B":"Idk what others do but for most things I pull it out and it goes right on the cast iron plank. Its been nothing but successful thus far","labels":1,"seconds_difference":2576.0,"score_ratio":2.3333333333}
{"post_id":"x64dsn","domain":"askculinary_test","upvote_ratio":0.89,"history":"Searing meat after a sous vide: cool it down first or not? I've been cooling it down, sometimes in the fridge overnight, before searing. My logic is that if the center is cold then it's less likely to get overcooked during the sear  But the other day I saw somebody argue that searing it while still hot is better, because it'll take less time to sear, and therefore the center is less likely to overcook and you'll get less gray banding in beef.   Both arguments seem perfectly logical, but which one is right?","c_root_id_A":"in5moje","c_root_id_B":"in5pdr5","created_at_utc_A":1662360629,"created_at_utc_B":1662362668,"score_A":2,"score_B":3,"human_ref_A":"Pull out of the SV and sear. Because sous vide is supposed to make things easier and I want the interior of my meat to be at med-rare temperature. If your sear gives you too much grey band for your liking, then you need to sear at a hotter temperature. Get a wok burner, a charcoal chimney or a MAP gas torch.","human_ref_B":"Searing after sous vide is just to develop the crust.  You should not be searing your steak for long enough to retherm the center.  Remove from the water bath, pat dry and throw it in a screaming hot pan\/grill, or if it's a thin cut steak get a high powered blow torch.  Not a creme brulee torch.  Sansaire makes a torch designed for finishing sous vide proteins, works a charm.","labels":0,"seconds_difference":2039.0,"score_ratio":1.5}
{"post_id":"x64dsn","domain":"askculinary_test","upvote_ratio":0.89,"history":"Searing meat after a sous vide: cool it down first or not? I've been cooling it down, sometimes in the fridge overnight, before searing. My logic is that if the center is cold then it's less likely to get overcooked during the sear  But the other day I saw somebody argue that searing it while still hot is better, because it'll take less time to sear, and therefore the center is less likely to overcook and you'll get less gray banding in beef.   Both arguments seem perfectly logical, but which one is right?","c_root_id_A":"in5gdqf","c_root_id_B":"in5pdr5","created_at_utc_A":1662356206,"created_at_utc_B":1662362668,"score_A":2,"score_B":3,"human_ref_A":"The torch is essentially hitting it so hard and fast that you're not cooking the middle appreciably by searing it. If you're overcooking the inside, you need a more powerful torch (which can certainly be counterintuitive).","human_ref_B":"Searing after sous vide is just to develop the crust.  You should not be searing your steak for long enough to retherm the center.  Remove from the water bath, pat dry and throw it in a screaming hot pan\/grill, or if it's a thin cut steak get a high powered blow torch.  Not a creme brulee torch.  Sansaire makes a torch designed for finishing sous vide proteins, works a charm.","labels":0,"seconds_difference":6462.0,"score_ratio":1.5}
{"post_id":"bwhwwt","domain":"askculinary_test","upvote_ratio":0.84,"history":"Is it better to put oil\/butter on a hot pan or a cold pan?","c_root_id_A":"epxp6fe","c_root_id_B":"epxogs6","created_at_utc_A":1559606984,"created_at_utc_B":1559606414,"score_A":22,"score_B":2,"human_ref_A":"It doesn't matter. I add to cold pan as it's impossible to tell how hot an empty pan is, but you can tell how hot oil is by its appearance.  Edit: actually, for butter you should use a hot pan. Butter will possibly brown and burn before its hot enough, depending on what you're doing.","human_ref_B":"Hot pan","labels":1,"seconds_difference":570.0,"score_ratio":11.0}
{"post_id":"bwhwwt","domain":"askculinary_test","upvote_ratio":0.84,"history":"Is it better to put oil\/butter on a hot pan or a cold pan?","c_root_id_A":"epxpcyt","c_root_id_B":"epxtofo","created_at_utc_A":1559607131,"created_at_utc_B":1559610530,"score_A":9,"score_B":10,"human_ref_A":"I usually do it when warming up, if it's cold you won't accidentally burn your butter.","human_ref_B":"Hot. Unless it\u2019s a non-stick which you\u2019re not supposed to heat without anything in it.","labels":0,"seconds_difference":3399.0,"score_ratio":1.1111111111}
{"post_id":"bwhwwt","domain":"askculinary_test","upvote_ratio":0.84,"history":"Is it better to put oil\/butter on a hot pan or a cold pan?","c_root_id_A":"epxtofo","c_root_id_B":"epxtaxu","created_at_utc_A":1559610530,"created_at_utc_B":1559610237,"score_A":10,"score_B":5,"human_ref_A":"Hot. Unless it\u2019s a non-stick which you\u2019re not supposed to heat without anything in it.","human_ref_B":"Hot pan is better. Gives less time for the butter or oil to start burning, giving it a bitter flavor imo","labels":1,"seconds_difference":293.0,"score_ratio":2.0}
{"post_id":"bwhwwt","domain":"askculinary_test","upvote_ratio":0.84,"history":"Is it better to put oil\/butter on a hot pan or a cold pan?","c_root_id_A":"epxtofo","c_root_id_B":"epxogs6","created_at_utc_A":1559610530,"created_at_utc_B":1559606414,"score_A":10,"score_B":2,"human_ref_A":"Hot. Unless it\u2019s a non-stick which you\u2019re not supposed to heat without anything in it.","human_ref_B":"Hot pan","labels":1,"seconds_difference":4116.0,"score_ratio":5.0}
{"post_id":"bwhwwt","domain":"askculinary_test","upvote_ratio":0.84,"history":"Is it better to put oil\/butter on a hot pan or a cold pan?","c_root_id_A":"epxogs6","c_root_id_B":"epxpcyt","created_at_utc_A":1559606414,"created_at_utc_B":1559607131,"score_A":2,"score_B":9,"human_ref_A":"Hot pan","human_ref_B":"I usually do it when warming up, if it's cold you won't accidentally burn your butter.","labels":0,"seconds_difference":717.0,"score_ratio":4.5}
{"post_id":"bwhwwt","domain":"askculinary_test","upvote_ratio":0.84,"history":"Is it better to put oil\/butter on a hot pan or a cold pan?","c_root_id_A":"epxtaxu","c_root_id_B":"epxogs6","created_at_utc_A":1559610237,"created_at_utc_B":1559606414,"score_A":5,"score_B":2,"human_ref_A":"Hot pan is better. Gives less time for the butter or oil to start burning, giving it a bitter flavor imo","human_ref_B":"Hot pan","labels":1,"seconds_difference":3823.0,"score_ratio":2.5}
{"post_id":"bwhwwt","domain":"askculinary_test","upvote_ratio":0.84,"history":"Is it better to put oil\/butter on a hot pan or a cold pan?","c_root_id_A":"epxogs6","c_root_id_B":"epyqa9g","created_at_utc_A":1559606414,"created_at_utc_B":1559647786,"score_A":2,"score_B":3,"human_ref_A":"Hot pan","human_ref_B":"It depends what you're making, but most of the time hot is the way to go.","labels":0,"seconds_difference":41372.0,"score_ratio":1.5}
{"post_id":"bwhwwt","domain":"askculinary_test","upvote_ratio":0.84,"history":"Is it better to put oil\/butter on a hot pan or a cold pan?","c_root_id_A":"epyqa9g","c_root_id_B":"epy48x9","created_at_utc_A":1559647786,"created_at_utc_B":1559618902,"score_A":3,"score_B":2,"human_ref_A":"It depends what you're making, but most of the time hot is the way to go.","human_ref_B":"Hot pan - cold oil - food won\u2019t stick. Butter is a different story. If the pan is too hot when you drop the butter in it will immediately start to burn unless there is oil in the pan first.","labels":1,"seconds_difference":28884.0,"score_ratio":1.5}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gnf6xqt","c_root_id_B":"gnezrhk","created_at_utc_A":1613317767,"created_at_utc_B":1613316037,"score_A":140,"score_B":3,"human_ref_A":"If you have a gas stove, get a wok. If not, don't bother.","human_ref_B":"Nothing better than adding to your cookware. A wok will heat up and maintain heat faster which helps with the style of cooking which is usually done very fast. You wont regret buying a wok. Just make sure to season your wok if required.","labels":1,"seconds_difference":1730.0,"score_ratio":46.6666666667}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gnfctsc","c_root_id_B":"gnf9h3y","created_at_utc_A":1613319001,"created_at_utc_B":1613318304,"score_A":24,"score_B":5,"human_ref_A":"The flavors and textures come from the method of cooking, namely stir frying. Nailing the technique will give you a plate of food that does not reveal which cooking vessel was used.   I live in a small apartment with an electric stove and not enough room to store a wok.  I've  recently watched a ton of YouTube videos of people cooking stir fried dishes, and I've achieved very good results with a simple stainless steel saute pan. When I stir fry using proper technique, the food looks, smells and tastes unmistakably stir fried, not saut\u00e9ed.  For stainless steel, one of the tricks is to get the pan very hot, add a few teaspoons oil for a thin coat, and let let it smoke a good ten, fifteen seconds. This is a kind of instant \"seasoning\" makes the pan very slippery, and food doesn't stick.","human_ref_B":"Check out J Kenji Lopez-Alt. He is writing a book about wok cooking and posts a ton about it on his social media.","labels":1,"seconds_difference":697.0,"score_ratio":4.8}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gnfctsc","c_root_id_B":"gnezrhk","created_at_utc_A":1613319001,"created_at_utc_B":1613316037,"score_A":24,"score_B":3,"human_ref_A":"The flavors and textures come from the method of cooking, namely stir frying. Nailing the technique will give you a plate of food that does not reveal which cooking vessel was used.   I live in a small apartment with an electric stove and not enough room to store a wok.  I've  recently watched a ton of YouTube videos of people cooking stir fried dishes, and I've achieved very good results with a simple stainless steel saute pan. When I stir fry using proper technique, the food looks, smells and tastes unmistakably stir fried, not saut\u00e9ed.  For stainless steel, one of the tricks is to get the pan very hot, add a few teaspoons oil for a thin coat, and let let it smoke a good ten, fifteen seconds. This is a kind of instant \"seasoning\" makes the pan very slippery, and food doesn't stick.","human_ref_B":"Nothing better than adding to your cookware. A wok will heat up and maintain heat faster which helps with the style of cooking which is usually done very fast. You wont regret buying a wok. Just make sure to season your wok if required.","labels":1,"seconds_difference":2964.0,"score_ratio":8.0}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gnfglf7","c_root_id_B":"gnfcw6j","created_at_utc_A":1613319811,"created_at_utc_B":1613319015,"score_A":13,"score_B":6,"human_ref_A":"It\u2019s not so much the shape of the pan, but the flavor you get by tossing food with a large powered flame that ignites the aerolised oil. Look up wok hei to learn more.   There\u2019s some difference in having cool spots and the wok helps you toss food easier but you can get by.   If you don\u2019t have a gas flame, you can use a blow torch to help replicate it.","human_ref_B":"My understanding is that Western gas stovetops are not really ideal for cooking with a wok and you won't see a significant difference in results compared to a flat cast iron or carbon steel frying pan.   Woks are intended to cook over intense heat delivered straight to the bottom of the pan. Western ranges spread the flame wider and wider as the heat increases.  If you're serious about stir fry and looking to spend even more money, there's a converter called a Wok Man that turns Western stoves into a concentrated flame ideal for woks. Serious Eats wrote a nice article on how and why it helps.","labels":1,"seconds_difference":796.0,"score_ratio":2.1666666667}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gnfglf7","c_root_id_B":"gnf9h3y","created_at_utc_A":1613319811,"created_at_utc_B":1613318304,"score_A":13,"score_B":5,"human_ref_A":"It\u2019s not so much the shape of the pan, but the flavor you get by tossing food with a large powered flame that ignites the aerolised oil. Look up wok hei to learn more.   There\u2019s some difference in having cool spots and the wok helps you toss food easier but you can get by.   If you don\u2019t have a gas flame, you can use a blow torch to help replicate it.","human_ref_B":"Check out J Kenji Lopez-Alt. He is writing a book about wok cooking and posts a ton about it on his social media.","labels":1,"seconds_difference":1507.0,"score_ratio":2.6}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gnezrhk","c_root_id_B":"gnfglf7","created_at_utc_A":1613316037,"created_at_utc_B":1613319811,"score_A":3,"score_B":13,"human_ref_A":"Nothing better than adding to your cookware. A wok will heat up and maintain heat faster which helps with the style of cooking which is usually done very fast. You wont regret buying a wok. Just make sure to season your wok if required.","human_ref_B":"It\u2019s not so much the shape of the pan, but the flavor you get by tossing food with a large powered flame that ignites the aerolised oil. Look up wok hei to learn more.   There\u2019s some difference in having cool spots and the wok helps you toss food easier but you can get by.   If you don\u2019t have a gas flame, you can use a blow torch to help replicate it.","labels":0,"seconds_difference":3774.0,"score_ratio":4.3333333333}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gnffac2","c_root_id_B":"gnfglf7","created_at_utc_A":1613319505,"created_at_utc_B":1613319811,"score_A":3,"score_B":13,"human_ref_A":"It's just a somewhat different method of cooking. It just works better for one-pan meals. You're not going to cook a big slab of meat in a wok, and if you have a wok you have no reason to make stir-fry in a skillet. Like people have been saying, western stoves don't output that much heat so you can't do a restaurant-style stir-fry. But even so, I find a wok much more pleasurable to cook with. Especially since I like to cook big meals and freeze most of it. I don't just use it for Asian dishes either, but also pasta sauce, chili con carne, all that stuff. It's just convenient.","human_ref_B":"It\u2019s not so much the shape of the pan, but the flavor you get by tossing food with a large powered flame that ignites the aerolised oil. Look up wok hei to learn more.   There\u2019s some difference in having cool spots and the wok helps you toss food easier but you can get by.   If you don\u2019t have a gas flame, you can use a blow torch to help replicate it.","labels":0,"seconds_difference":306.0,"score_ratio":4.3333333333}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gnfcw6j","c_root_id_B":"gnf9h3y","created_at_utc_A":1613319015,"created_at_utc_B":1613318304,"score_A":6,"score_B":5,"human_ref_A":"My understanding is that Western gas stovetops are not really ideal for cooking with a wok and you won't see a significant difference in results compared to a flat cast iron or carbon steel frying pan.   Woks are intended to cook over intense heat delivered straight to the bottom of the pan. Western ranges spread the flame wider and wider as the heat increases.  If you're serious about stir fry and looking to spend even more money, there's a converter called a Wok Man that turns Western stoves into a concentrated flame ideal for woks. Serious Eats wrote a nice article on how and why it helps.","human_ref_B":"Check out J Kenji Lopez-Alt. He is writing a book about wok cooking and posts a ton about it on his social media.","labels":1,"seconds_difference":711.0,"score_ratio":1.2}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gnfcw6j","c_root_id_B":"gnezrhk","created_at_utc_A":1613319015,"created_at_utc_B":1613316037,"score_A":6,"score_B":3,"human_ref_A":"My understanding is that Western gas stovetops are not really ideal for cooking with a wok and you won't see a significant difference in results compared to a flat cast iron or carbon steel frying pan.   Woks are intended to cook over intense heat delivered straight to the bottom of the pan. Western ranges spread the flame wider and wider as the heat increases.  If you're serious about stir fry and looking to spend even more money, there's a converter called a Wok Man that turns Western stoves into a concentrated flame ideal for woks. Serious Eats wrote a nice article on how and why it helps.","human_ref_B":"Nothing better than adding to your cookware. A wok will heat up and maintain heat faster which helps with the style of cooking which is usually done very fast. You wont regret buying a wok. Just make sure to season your wok if required.","labels":1,"seconds_difference":2978.0,"score_ratio":2.0}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gnf9h3y","c_root_id_B":"gnezrhk","created_at_utc_A":1613318304,"created_at_utc_B":1613316037,"score_A":5,"score_B":3,"human_ref_A":"Check out J Kenji Lopez-Alt. He is writing a book about wok cooking and posts a ton about it on his social media.","human_ref_B":"Nothing better than adding to your cookware. A wok will heat up and maintain heat faster which helps with the style of cooking which is usually done very fast. You wont regret buying a wok. Just make sure to season your wok if required.","labels":1,"seconds_difference":2267.0,"score_ratio":1.6666666667}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gnfqc0d","c_root_id_B":"gng7esv","created_at_utc_A":1613322196,"created_at_utc_B":1613326289,"score_A":2,"score_B":3,"human_ref_A":"I've got a two burner propane camp stove out on my deck.  Good for wok cooking, pasta, lobsters, and hot weather.  I think the wok offers dry cooking that a conventional pan does not.","human_ref_B":"Personally, I wouldn't eat either of them.","labels":0,"seconds_difference":4093.0,"score_ratio":1.5}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gng103k","c_root_id_B":"gng7esv","created_at_utc_A":1613324350,"created_at_utc_B":1613326289,"score_A":2,"score_B":3,"human_ref_A":"Wok on an induction cooktop can be a beautiful thing. When working on a home appliance , Working in small batches regardless of your heat\/power source is they key, with rest periods to build up heat in between.   You are also able to get brilliant results using a good solid heavy bottom 12 inch pan and the appropriate sized element\/burner on your stove","human_ref_B":"Personally, I wouldn't eat either of them.","labels":0,"seconds_difference":1939.0,"score_ratio":1.5}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gnfqc0d","c_root_id_B":"gnfwdzm","created_at_utc_A":1613322196,"created_at_utc_B":1613323429,"score_A":2,"score_B":3,"human_ref_A":"I've got a two burner propane camp stove out on my deck.  Good for wok cooking, pasta, lobsters, and hot weather.  I think the wok offers dry cooking that a conventional pan does not.","human_ref_B":"Totally worth it, and utterly singular in its design and function. I\u2019ve recently gotten much more comfortable using a wok and now I wouldn\u2019t want to stir-fry without one.","labels":0,"seconds_difference":1233.0,"score_ratio":1.5}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gng7juj","c_root_id_B":"gnfqc0d","created_at_utc_A":1613326359,"created_at_utc_B":1613322196,"score_A":3,"score_B":2,"human_ref_A":"If you can heat a wok properly, the large surface area is great for stir-fries and such where you want to quickly cook food at a high temperature. Woks also impart the taste of \"wokhei\", which is created by oils in the pan aerosolizing and burning. Unfortunately, most western-style home stoves they don't put out enough heat to properly heat a wok. They're also designed to heat a flat bottomed pan, so you usually end up with a hot spot in the middle with the sides of the pan much cooler. This kind of defeats the whole purpose of using a wok. Unless you have a wok burner, you're better off getting a large cast iron skillet or carbon steel pan very hot and and using that instead.","human_ref_B":"I've got a two burner propane camp stove out on my deck.  Good for wok cooking, pasta, lobsters, and hot weather.  I think the wok offers dry cooking that a conventional pan does not.","labels":1,"seconds_difference":4163.0,"score_ratio":1.5}
{"post_id":"ljq0l0","domain":"askculinary_test","upvote_ratio":0.95,"history":"Wok pan VS normal pan, is there a difference in flavor\/texture? I can imagine there must be some difference, because wok pan has such a different shape.  I only have a tiny \"japanese omelet\" pan and a huge saucepan.  Not very experienced in cooking, but i love wok and cha-han. Is it worth buying one?","c_root_id_A":"gng103k","c_root_id_B":"gng7juj","created_at_utc_A":1613324350,"created_at_utc_B":1613326359,"score_A":2,"score_B":3,"human_ref_A":"Wok on an induction cooktop can be a beautiful thing. When working on a home appliance , Working in small batches regardless of your heat\/power source is they key, with rest periods to build up heat in between.   You are also able to get brilliant results using a good solid heavy bottom 12 inch pan and the appropriate sized element\/burner on your stove","human_ref_B":"If you can heat a wok properly, the large surface area is great for stir-fries and such where you want to quickly cook food at a high temperature. Woks also impart the taste of \"wokhei\", which is created by oils in the pan aerosolizing and burning. Unfortunately, most western-style home stoves they don't put out enough heat to properly heat a wok. They're also designed to heat a flat bottomed pan, so you usually end up with a hot spot in the middle with the sides of the pan much cooler. This kind of defeats the whole purpose of using a wok. Unless you have a wok burner, you're better off getting a large cast iron skillet or carbon steel pan very hot and and using that instead.","labels":0,"seconds_difference":2009.0,"score_ratio":1.5}
{"post_id":"131r6r","domain":"askculinary_test","upvote_ratio":0.94,"history":"Questions for Pastry Chefs Forgive me if what I'm about to ask has been covered. I read through the FAQ but it seems geared towards non-pastry chefs.  Anyway, I'm 23, I have my bachelor's in a non-culinary field and want nothing more than my own bakery. I'm a proficient baker but I'm not much into the elaborate fondant contraptions that seem to be in vogue now. I'm very much a student of Ina Garten - simple flavors, presented classically. I'm considering pastry school but I'm a bit overwhelmed by the options. So I turn to you: did you go to pastry school? What kind of jobs are available for people who do or don't have a pastry school degree? Is an associate's needed? What about certificates, are those worthwhile? The path between where I am now and where I'd like to be is murky and that's kind of terrifying to a Type A who never considered until just a few moments ago that I didn't have to live a corporate, 9-5 life. So, I'm asking for your opinions and any resources you might have. Thank you!","c_root_id_A":"c706kkn","c_root_id_B":"c703alg","created_at_utc_A":1352731797,"created_at_utc_B":1352705344,"score_A":8,"score_B":2,"human_ref_A":"Get a job at a bakery. Learn the craft and learn the business .","human_ref_B":"I'm in culinary school right now and it's opened my training and experiences up a lot . I have cooked and baked many things I would have never tried before. I would recommend it if your looking to open a bakery unless if your looking to just be a business owner and wanted to hire a executive pastry chef to run the operations.as far as running a bakery keep an open mind all the complicated fondant is very marketable a lot of the pastry side is all about presentation as soon as you walk into a bake shop","labels":1,"seconds_difference":26453.0,"score_ratio":4.0}
{"post_id":"131r6r","domain":"askculinary_test","upvote_ratio":0.94,"history":"Questions for Pastry Chefs Forgive me if what I'm about to ask has been covered. I read through the FAQ but it seems geared towards non-pastry chefs.  Anyway, I'm 23, I have my bachelor's in a non-culinary field and want nothing more than my own bakery. I'm a proficient baker but I'm not much into the elaborate fondant contraptions that seem to be in vogue now. I'm very much a student of Ina Garten - simple flavors, presented classically. I'm considering pastry school but I'm a bit overwhelmed by the options. So I turn to you: did you go to pastry school? What kind of jobs are available for people who do or don't have a pastry school degree? Is an associate's needed? What about certificates, are those worthwhile? The path between where I am now and where I'd like to be is murky and that's kind of terrifying to a Type A who never considered until just a few moments ago that I didn't have to live a corporate, 9-5 life. So, I'm asking for your opinions and any resources you might have. Thank you!","c_root_id_A":"c703alg","c_root_id_B":"c707rv4","created_at_utc_A":1352705344,"created_at_utc_B":1352736977,"score_A":2,"score_B":6,"human_ref_A":"I'm in culinary school right now and it's opened my training and experiences up a lot . I have cooked and baked many things I would have never tried before. I would recommend it if your looking to open a bakery unless if your looking to just be a business owner and wanted to hire a executive pastry chef to run the operations.as far as running a bakery keep an open mind all the complicated fondant is very marketable a lot of the pastry side is all about presentation as soon as you walk into a bake shop","human_ref_B":"this question is actually perfect for me.   i am a 21 year old pastry cook. i have never been to school for any culinary school. i started out as an intern in a restaurant and slowly worked my way up. right now i am working at a bakery as a pastry sous chef.   choosing to do culinary school is a difficult choice because if you ask 2 different cooks one might tell you that you don't need school and one might tell you if you don;t go to culinary school you are going to die. when i did a stage at eleven madison the pastry chef told me \"if you feel you need culinary school then you need to go, if you feel like you don't then you don't\" going to school is completely up to you, if you feel you are missing the basic foundation for cooking then you probably need to go but in the end it is up to you.   i never went to school because i learn by doing and i dislike someone holding my hand, i am better suited for being thrown into a kitchen and making something i have never done before than being slowly brought through the process.   the most important things to remember are that this is going to be a lot of work, you will spend a lot of time doing very annoying tasks but if you have the right mindset and the passion for coking it will all be worth it.   i was in a similar situation to you when i was in college, i couldn't stand my degree anymore and a lifetime working at a desk not working with my hands was the worst thing i could possibly imagine. i dropped out and landed an unpaid internship and worked my ass off.   i moved quickly through the ranks in a kitchen because i completely immersed myself in the life, i was there for 6 days a week, 13 hours a day and my day off was spent reading recipe books and practicing. you don't need to do that but it is a good way to move quickly. it is not a good way to live your life though so in the end you need to choose the way that will be best for you.   if you have any questions send me a message but i wish you the best of luck.","labels":0,"seconds_difference":31633.0,"score_ratio":3.0}
{"post_id":"c7lwsa","domain":"askculinary_test","upvote_ratio":0.69,"history":"Grilled chicken too tender\/juicy? I just grilled some boneless chicken thighs that's been marinated with coconut milk, lime juice, chili paste, and some spices, chicken was in the marinade for maybe 2 hours?   Anyway, tossed those on a preheated charcoal grill and cooked each side for 4-5 minutes on high before basting with the same (but cooked) marinade and continued to flip and baste until they had good color on them.   The flavor was great, but the meat was almost *too* tender for me, a ton of juices were coming out onto the plate when I pressed it with a fork, and it was just too soft, I don't know how else to describe it. There was no bite to the meat.  Now I'm worried, did I undercook it? The meat looked white and I cooked it longer than the recipe suggested. Was it just injected? I got the chicken from Safeway. Should I just throw the rest out?  Thanks!","c_root_id_A":"esg3827","c_root_id_B":"esga1qo","created_at_utc_A":1561941938,"created_at_utc_B":1561947194,"score_A":7,"score_B":16,"human_ref_A":"Sounds like the protein disintegrated, like the result of prolonged brining","human_ref_B":"wow, apparently people here have magical protein melting marinade recipes. i didnt know a lil lime juice could burn a hole through flesh in 2 hours.","labels":0,"seconds_difference":5256.0,"score_ratio":2.2857142857}
{"post_id":"c7lwsa","domain":"askculinary_test","upvote_ratio":0.69,"history":"Grilled chicken too tender\/juicy? I just grilled some boneless chicken thighs that's been marinated with coconut milk, lime juice, chili paste, and some spices, chicken was in the marinade for maybe 2 hours?   Anyway, tossed those on a preheated charcoal grill and cooked each side for 4-5 minutes on high before basting with the same (but cooked) marinade and continued to flip and baste until they had good color on them.   The flavor was great, but the meat was almost *too* tender for me, a ton of juices were coming out onto the plate when I pressed it with a fork, and it was just too soft, I don't know how else to describe it. There was no bite to the meat.  Now I'm worried, did I undercook it? The meat looked white and I cooked it longer than the recipe suggested. Was it just injected? I got the chicken from Safeway. Should I just throw the rest out?  Thanks!","c_root_id_A":"esg6fdw","c_root_id_B":"esga1qo","created_at_utc_A":1561944385,"created_at_utc_B":1561947194,"score_A":5,"score_B":16,"human_ref_A":"Buy a meat probe.  165 is what you want.  Don\u2019t guess with chicken","human_ref_B":"wow, apparently people here have magical protein melting marinade recipes. i didnt know a lil lime juice could burn a hole through flesh in 2 hours.","labels":0,"seconds_difference":2809.0,"score_ratio":3.2}
{"post_id":"5hb463","domain":"askculinary_test","upvote_ratio":0.83,"history":"Modernist Cuisine at Home vs. The Food Lab I'm looking to buy a \"science\" cookbook and have narrowed it down to *Modernist Cuisine at Home* and *The Food Lab*.  I've read rave reviews about both, and don't want to clutter my shelves with too many cookbooks (I have a lot as it is), so I'm limiting to one of these types of books.  $$$ is no object. Which one do y'all recommend getting?","c_root_id_A":"dayuvzl","c_root_id_B":"dayu73a","created_at_utc_A":1481250790,"created_at_utc_B":1481249887,"score_A":20,"score_B":8,"human_ref_A":">...don't want to clutter my shelves...  >$$$ is no object.  Modernist Cuisine for your coffee table and Food Lab for your bookshelf.","human_ref_B":"> $$$ is no object. Which one do y'all recommend getting?  Both if this is the case.","labels":1,"seconds_difference":903.0,"score_ratio":2.5}
{"post_id":"5hb463","domain":"askculinary_test","upvote_ratio":0.83,"history":"Modernist Cuisine at Home vs. The Food Lab I'm looking to buy a \"science\" cookbook and have narrowed it down to *Modernist Cuisine at Home* and *The Food Lab*.  I've read rave reviews about both, and don't want to clutter my shelves with too many cookbooks (I have a lot as it is), so I'm limiting to one of these types of books.  $$$ is no object. Which one do y'all recommend getting?","c_root_id_A":"dayutll","c_root_id_B":"dayuvzl","created_at_utc_A":1481250704,"created_at_utc_B":1481250790,"score_A":5,"score_B":20,"human_ref_A":"Go full Modernist Cuisine, if money really is no object.","human_ref_B":">...don't want to clutter my shelves...  >$$$ is no object.  Modernist Cuisine for your coffee table and Food Lab for your bookshelf.","labels":0,"seconds_difference":86.0,"score_ratio":4.0}
{"post_id":"5hb463","domain":"askculinary_test","upvote_ratio":0.83,"history":"Modernist Cuisine at Home vs. The Food Lab I'm looking to buy a \"science\" cookbook and have narrowed it down to *Modernist Cuisine at Home* and *The Food Lab*.  I've read rave reviews about both, and don't want to clutter my shelves with too many cookbooks (I have a lot as it is), so I'm limiting to one of these types of books.  $$$ is no object. Which one do y'all recommend getting?","c_root_id_A":"daz1gao","c_root_id_B":"dayutll","created_at_utc_A":1481260278,"created_at_utc_B":1481250704,"score_A":6,"score_B":5,"human_ref_A":"They're not really the same kind of book, but if I had to pick just one, I'd go with Modernist. Frankly, I think it's better science and better cooking. Plus all the ingredient amounts are in grams, which for me is reason enough.  This isn't a knock on Kenji (although I don't think he's infallible the way others do), because there's only so much a dude with a blog can do. MCAH is the home version of a book that cost a million dollars to produce, and whose coauthors include a Princeton-educated physicist and the former head of the development kitchen at a restaurant with three (!) Michelin stars.   But go and flip through the samples on Amazon\u2014you'll see how different they really are. Modernist is going to require more specialized equipment and ingredients, and the recipes skew towards the fancier end of the spectrum.","human_ref_B":"Go full Modernist Cuisine, if money really is no object.","labels":1,"seconds_difference":9574.0,"score_ratio":1.2}
{"post_id":"5hb463","domain":"askculinary_test","upvote_ratio":0.83,"history":"Modernist Cuisine at Home vs. The Food Lab I'm looking to buy a \"science\" cookbook and have narrowed it down to *Modernist Cuisine at Home* and *The Food Lab*.  I've read rave reviews about both, and don't want to clutter my shelves with too many cookbooks (I have a lot as it is), so I'm limiting to one of these types of books.  $$$ is no object. Which one do y'all recommend getting?","c_root_id_A":"daz1gao","c_root_id_B":"dayzch8","created_at_utc_A":1481260278,"created_at_utc_B":1481257018,"score_A":6,"score_B":4,"human_ref_A":"They're not really the same kind of book, but if I had to pick just one, I'd go with Modernist. Frankly, I think it's better science and better cooking. Plus all the ingredient amounts are in grams, which for me is reason enough.  This isn't a knock on Kenji (although I don't think he's infallible the way others do), because there's only so much a dude with a blog can do. MCAH is the home version of a book that cost a million dollars to produce, and whose coauthors include a Princeton-educated physicist and the former head of the development kitchen at a restaurant with three (!) Michelin stars.   But go and flip through the samples on Amazon\u2014you'll see how different they really are. Modernist is going to require more specialized equipment and ingredients, and the recipes skew towards the fancier end of the spectrum.","human_ref_B":"I have both and I use both, but they're a bit different.   If you're really into more technical items like foams, for instance, then modernist cuisine. Some of the recipes are highly technical, some are easy.   If you're into what I'll call optimized versions of classic and\/or popular dishes, food lab.   It's tough to choose. I like them both.   Food lab is better to read and MC is better to look at.   FL is certainly cheaper","labels":1,"seconds_difference":3260.0,"score_ratio":1.5}