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[ { "sents": [ { "text": "Admittedly I have only stored my starter in a glass jar, but I wouldn't want anything else.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You should look for a size that is neither too large, nor too small.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It should comfortably hold your sourdough starter when you are simply feeding it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "- I usually store 200g of starter, at 100% hydration (100g flour, 100g water) or thereabouts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, when actually making sourdough starter you make more - perhaps 400g or so, depending on how much bread you are making, plus you want to have something left to restart your bread.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A typical recipe might call for 20% starter, so 200g for a kilo loaf.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The other solution is to of course have two separate jars, and only use both when doubling for bread.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I say it must be able to hold that much, I mean that it will have to hold it fully risen, which means around 2x to 2.5x of the original size.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In addition, narrow and high is better than low and wide, since it makes it easier to tell how much it rises.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, you will want a wide opening, so that you can easily clean it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for covering it, I just use a sheet of plastic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just take care not to get it gooey.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will hold in the moisture so the sourdough doesn't dry out, but won't trap the carbon dioxide.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Good luck", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3747/Max", "score": 14 } }, { "sents": [ { "text": "I use a regular wide mouth canning jar with an inverted coffee filter over the top, secured by a canning jar ring.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's worked great for me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "if the coffee filter ends up getting stuck, as they eventually will, I just replace it with a new one.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The filter breathes and also allows more yeast to get in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/8881/Martha Marshall", "score": 7 } }, { "sents": [ { "text": "I recommend the Harsch Fermenting Crock.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I use the smallest one and it is pretty large, but I have never had a problem with my starter overflowing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The water seal on this crock lets gas out and provides a good seal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I always worry about using glass jars.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can't seal too tight or they might explode.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also don't want bread that tastes like the inside of my fridge.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They are expensive and I have not been able to find an alternative.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, if you are serious about maintaining a starter I think it is worth it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/9034/Tammy Jowers", "score": 7 } }, { "sents": [ { "text": "as long as it's not airtight, in my experience you can use almost anything: a large jar with a loose lid, a tupperware container that has a small hole in it... that sort of thing.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1415/franko", "score": 5 } }, { "sents": [ { "text": "I find wecks jars perfect.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I rest the glass lids on top.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So the gasses can escape if they need to.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use the straight sided ones.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like a clear jar", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so I can see when the bubbling starts after feeding.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/37686/Esther Clark", "score": 3 } }, { "sents": [ { "text": "The King Arthur crock is a nice size and looks good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The logo clearly distinguishes the contents.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, I prefer to be able to see through to the contents.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A tall wide mouth glass canning jar seems ideal to me.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "With the ring on loose (or fitted with something breathable), I would not worry about it exploding.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If a shorter, wider container would fit your space better, Pyrex makes 7 cup glass storage containers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can buy them with airtight, silicone-sealed glass lids, but plastic lids with vent tabs also are available.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41931/Tom", "score": 3 } }, { "sents": [ { "text": "Years ago when I worked with sourdough a lot I used a stoneware crock that was just the right size for the amount of starter and it had a lid that was not air tight, so it worked perfect for the job.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "Over the years of not having a starter (I stopped doing it when I had to go back to work) and moving a couple of times, I misplaced that \"perfect\" crock and it's nearly impossible to find a crock the size of the one I had, but I happened across a website that has what I think will be the right vessel for the job.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a 1.5 Qt wide mouth glass jar, made in Italy by Bormioli Rocco and it is a really good price.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If anybody is interested", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's on the breadtopia website at:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://breadtopia.com/store/sourdough-starter-jar/ I have already ordered mine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Maybe this will help someone out there...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I hope so.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/45619/Linda", "score": 3 } }, { "sents": [ { "text": "Wide mouth glass jar with a piece of wax paper loosely rubber banded over the top.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Keeps it from drying out, but if the starter goes nuts, it just pushes the wax paper up and out of the rubber band--no worry of exploding glass.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/45837/Angela", "score": 1 } }, { "sents": [ { "text": "Half gallon Mason jars with the 2 piece lid work great.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Leaving the ring portion of the lid loose allows the gas toescape by lifting the flat portion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Otherwise it is sealed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/55324/Edwin", "score": 1 } }, { "sents": [ { "text": "I found that a wide mouth Mason jar, folded cheesecloth and a rubber band extremely successful!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Success the first day!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/82972/Lexi", "score": 1 } }, { "sents": [ { "text": "I use a glass jar with a fermenting lid.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In other words, vented.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This jar will auto release gas or you can set the release manually.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No more worry about your glass jar breaking under pressure or anything icky falling in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use a 1400ML or 1.5 Quart jar like the one in this link from Amazon .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/85637/Beth", "score": 1 } }, { "sents": [ { "text": "I use a 64 oz pickle jar and store it in the refrigerator.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I take out starter out of it for recipes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Each day I put in 1/2 of my starter that I feed every 12 hrs", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I use the oven light to keep the smaller jar at a constant 75 deg.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I stir the larger starter jar before putting it back into the refrigerator to add air.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have had great results using this method.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I tighten the lid AFTER", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know there's no gases being formed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/16832/Kara D.", "score": 0 } }, { "sents": [ { "text": "The starter is acid so do not use any metal.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I like to use a one quart cylindrical crock which I cover with a loose fitting saucer/plate.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I have been experimenting with starters of varying degrees of sourness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I keep each batch in a separate pint jar with loose fitting lid to let the CO2 out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't want the starter to explode out when the lid is removed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The starter is sticky so wide mouth containers are easier to extract the starter from and clean.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/16870/Sharon Kay", "score": 0 } } ]

{ "question": "I was going to buy the King Arthur set of starter + crock, but the crock is on backorder, so I plan to instead locally source a vessel for the starter. What should I look for? Should I find a similar crock? A jar of some kind? ETA: More specifically, what should I be looking for? Size? Materials? Lid type? I read elsewhere that I don't want an airtight seal; I'm looking for more advice like that.", "title": "What makes a good vessel for storing sourdough starter?", "forum": "cooking.stackexchange.com", "question_tags": "<storage-method><sourdough><starter>", "link": "cooking.stackexchange.com/questions/20611", "author": "cooking.stackexchange.com/users/6317/Yamikuronue" }

[ [ "You can use many kinds of container, but the acid in the starter could react with metal. A glass canning jar with a wide mouth would be ideal, and this can be covered with an inverted coffee filter, a piece of wax paper, a 2-piece Mason jar lid or folded cheesecloth. A fermenting crock is also a good option, but anything with a non-airtight lid could work.", "You can use any jar or tupperware with a loose lid or hole in the lid." ] ]

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[ 8 ]

[ [ "A glass canning jar with a loose lid will be fine.", "Avoid using metal as the starter is acid.", "Use any crock with a loose fitting lid.", "You can use almost any container with a loose lid." ] ]

[ { "sents": [ { "text": "Heston Blumenthal has brought his unique scientific approach to bear on this recently.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The main pointers for a perfect poached egg are as follows: The egg must be fresh .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A fresh egg has a thicker, more gel-like albumen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As it gets older, this becomes watery, and so just disperses throughout the water when you add it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To test if your egg is fresh, place it in a jug of cold water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it floats, it's not fresh - the egg has had time to absorb air through its shell.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A fresh egg sinks and stays sunk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The water temperature should be 80ºC/176ºF exactly .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can measure this with a sugar or probe thermometer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The egg should be at room temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The egg should not come into contact with direct heat, so put a plate or small bowl on the bottom of the pan, bottom up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once the water (in a medium to large saucepan) is up to temperature, carefully add the fresh egg and cook for 4 minutes exactly (for a large egg of the domestic chicken, Gallus gallus domesticus ).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Drain and serve - the white should be set but not rubbery (a drawback of using vinegar) and the yolk should be creamy and rich.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4194/ElendilTheTall", "score": 29 } }, { "sents": [ { "text": "Just simmer water, and poach the egg.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The vinegar is simply there to help coagulate the white.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "I never use vinegar for poaching eggs.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "You just have to try to be as careful as possible when setting the egg into the water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "have the water at a bare simmer, not a rolling boil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These things will help to keep the white intact.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3630/mrwienerdog", "score": 5 } }, { "sents": [ { "text": "This method may not be practical if you want a lot of poached eggs", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but this is what I do.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "wait for the water to come to the boil", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "turn down heat", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "somewhat use a spoon to stir the water until a visible vortex forms in the middle of the pot gently pour in the egg in the vortex wait until done", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/200/Nifle", "score": 5 } }, { "sents": [ { "text": "What I generally do is use a slotted spoon to drain the runny parts of the white of, before putting it into the water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This goes well with the aforementioned method from Heston Blumenthal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/25926/Mercur1c", "score": 2 } }, { "sents": [ { "text": "In addition to simmering water, fresh eggs, salt and vinegar, and getting rid of the outer egg white with a slotted spoon or mash, there is a way to use older eggs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You first boil them for 90 sec in their shell, and afterwards break them in the liquid for poaching.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This sets the outer eggwhite somewhat, and keeps it together.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have had mixed results with this, but give it a try if you have older eggs", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42169/Marc Luxen", "score": 1 } }, { "sents": [ { "text": "personally I use lemon, it helps to acidate the water and adds a unexpected flavour to the poached eggs, its wonderful when making eggs benedict.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/72685/Stephen Lowndes", "score": 0 } } ]

{ "question": "What is the best way to poach an egg without vinegar? Is there a quick and easy alternative?", "title": "How to poach an egg without vinegar?", "forum": "cooking.stackexchange.com", "question_tags": "<eggs><poaching>", "link": "cooking.stackexchange.com/questions/21650", "author": "cooking.stackexchange.com/users/9254/Jeb" }

[ [ "The vinegar is there to help coagulate the white, so you can add lemon juice or leave it out. To poach an egg, carefully add it to a medium or large saucepan of simmering water and cook for 4 minutes exactly. Alternatively, you can first boil them in their shell for 90 seconds before breaking them into the liquid for poaching.", "Vinegar helps to coagulate the water but it is not necessary for poaching. You can just poach the egg in simmering water. Boiling the egg for 90 seconds in the shell helps to stabilize the white when poaching." ] ]

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[ 8 ]

[ [ "Simmer the water and poach the egg.", "Boil the egg in the shell for 90 seconds and then crack the egg in the poaching water.", "Using lemon in the water gives it a nice flavour and adds acid to the water.", "The vinegar helps to coagulate the water but this is not necessary." ] ]

[ { "sents": [ { "text": "Here, in Turkey, cabbage dolma is also very popular.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I have no clue about cooking, but probably you may need to cook it differently.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/9395/Cagdas", "score": 9 } }, { "sents": [ { "text": "Of course there are other types of dolma, but they are not supposed to be similar to grape leaf dolma, just like ricotta isn't similar to cheddar, even though they are both cheeses.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To imitate grape-leaf dolma, I would look for a big-leafed green vegetable with some taste on its own and slight acidity.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Sadly, most types of salad will be way too tender for this application, the wine leaf has its own toughness and thickness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I suppose that good candidates will be sorrel and chard.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The taste will be appropriate, but they could be both a tad too tender.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Blanch them briefly before wrapping, and if part of the stem stays hard and crispy (it always will with Swiss chard), cut the lower part of the leaf off.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another thing to try would be radish greens.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "And of course, you can just look for the leaves in a Turkish grocery, they sell them canned.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the cans you find were conserved with vinegar, blanch them to remove the taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4638/rumtscho", "score": 5 } }, { "sents": [ { "text": "Dolma among Armenians and in my household is stuffed zucchini, eggplant, potato, tomato, or onion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We call stuffed grape leaves \"Sarma.\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now, the ingredients are similar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some differences exist in different cultures.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example, you will see Dolma (as in stuffed onion, zucchini, or eggplant) in Iraq use curry while only rice, meat, garlic, and lemon juice are the primary ingredients in Lebanon and Syria", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So, for the Sarma in my home, if you don't have grape leaves, you can use a big cabbage.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Place it in a plastic bag, and put it in the microwave for 10 minutes, until the top layers are very soft.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then put on some cooking gloves and start peeling each large leaf one by one.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I recommend the gloves because it will be very hot and hard to handle right out of the microwave.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You may use whatever means you can not to get burnt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The middle layers will be tough, so put it back in the microwave and heat it for another 10 minutes, then repeat the peeling process.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Back in my Syria, my mom used to boil it for one hour, but since we like to minimize cooking time we just use the microwave.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The result is identical and just as delicious.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What I recommend for the filling when using cabbage and grape leaves is as follows: 2 cups of short-grain rice 1 pound of ground meat (beef, pork, or chicken) 80/20 meat to fat ratio is ideal 2 tablespoon tomato paste 1 tablespoon of minced garlic salt and black pepper to taste and 1/2 cup lemon juice or to taste When combining the ingredients, first rinse the rice, then add the remaining ingredients with the meat added in last.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You must cut the middle stem of each cabbage leaf because otherwise, they will be very hard to swallow and digest.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To wrap the Dolma/Sarma, the leaves have to have 2x2 inch dimensions, more or less, so you will have equal sized pieces in a plate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This way it would be very presentable.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So give the leaves their proper shape, lay them down flat, and place a finger-sized dollop", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Armenians aren't very faithful to strict recipes like this :P) of filling at the bottom of each leaf.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Roll it up", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so it looks like a small finger or a pen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make sure to seal the ends so nothing falls out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Do not wrap it too tight, because the rice will expand and it needs room.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put the completed ones in a pot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I prefer to lay them in a circular pattern, stacking them sort of like a tower but with a hole in the center (I actually put whole cloves of garlic in this hole).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fill the pot with water and a little more lemon juice, if you like the taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make sure to weigh down the Sarmas with a plate or some other device.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put some salt in the water and bring it to a boil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lower the heat and cover the pot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After about thirty minutes, add some more lemon juice, and boil it once more, and you should be done!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I wish you luck—I view this cuisine as an art form and it thrills me to see questions about it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This can also be a difficult process to overcome with the cabbage leaves but it is worth it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Done with cabbage leaves (or any type of wrapper, for that matter), this dish can be deeeeeelicious!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Extra Trivia:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"Lahana,\" \"dolma,\" and \"sarma\" in Turkish mean \"cabbage,\" \"stuffed,\" and \"wrapping\" (as a noun) or \"envelopment,\" respectively.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6840/Purag", "score": 5 } }, { "sents": [ { "text": "When in living Georgia we had dolma all the time (mmmm), and used a leaf very similar to chard for the wrapping-", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the middle stems were cut out and the leaves were folded raw, and they always seemed to hold up well!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The taste was not QUITE as distinctive, but a great substitute by all means!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/12782/Maria", "score": 4 } }, { "sents": [ { "text": "You can use raspberry leaves, cabbage leaves.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is also a vegetable dolma.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In this case уou stuff eggplants, tomatoes, pepper and cabbage leaves with meat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cabbage leaves should be blanched before.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/9445/lucia", "score": 1 } } ]

{ "question": "I want to make dolma, but grape-leaves aren't available here. What can I use instead? I would like to stay as close as possible to the original, grape-leaved dolma, in looks, taste and texture.", "title": "What can I use as the leaf in dolma?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><vegetables><middle-eastern-cuisine>", "link": "cooking.stackexchange.com/questions/22066", "author": "cooking.stackexchange.com/users/4580/Mien" }

[ [ "Cabbage dolma is very popular in Turkey, or you can use any large-leafed green vegetable with the right taste and acidity. Options include radish greens, sorrel and chard.", "You can use any green vegetable like cabbage, chard, sorrel and radish greens." ] ]

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[ 8 ]

[ [ "Cabbage is a common substitute.", "You can use any big-leafed green vegetable like chard, sorrel and radish greens." ] ]

[ { "sents": [ { "text": "Ideally, of course, you'd be baking your pizza on a baking stone, which you would heat to 500F for 1/2 hour before putting the pizza in the oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, you asked about baking a pizza in a metal pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In general, you want to get as much radiant heat into the bottom crust as possible in order to make sure the crust is fully cooked and not soggy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This means that in an oven with a bottom baking element (whether gas or electric)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you want your oven rack in the bottom position.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Again, make sure the oven is thouroughly heated to 500F (250C) (or more, if it'll go higher) before you put the pizza in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have a top-heating oven, things get a bit more complicated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'll need to somehow ensure that the bottom of the crust gets cooked, which won't happen if you just put the pizza in the oven, regardless of position.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There's a couple of different ways to take care of this:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Blind-bake the crust until halfway done, flip it, put the toppings on top and finish it,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Do the pizza in a cast-iron pan first on the stove top, finishing in the oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In either case, with a top-heating oven, you want to put the rack close to the element ... in the middle or top position, so that the pizza is only about 2-3 inches (5-8cm)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "away from the element.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7180/FuzzyChef", "score": 12 } }, { "sents": [ { "text": "Serious Eats compared the results of cooking six of the same pizza crusts on different racks of the oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The oven was set to 560F, with the heating element on the bottom.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The pizza stone was preheated for 45 mins, and other precautions were taken to make sure that the results were not biased (ie: the stone was taken out of the oven between testings for 30 mins, to allow for temp differences between the different racks).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The results showed that:-Pizza's cooked on the highest rack will have over-cooked toppings-", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "no good.-Pizza's cooked on the middle rack will have over-cooked bottoms-", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "no good.-Pizza's cooked on the bottom rack will have burnt bottoms- very bad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Generally, they concluded that the rack in-between the middle and top (known as the 'upper rack') will produce the best results.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18161/mdegges", "score": 7 } }, { "sents": [ { "text": "It depends on your type of oven and your used setting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Your goal is to have the highest possible temperature to bake your pizza.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4580/Mien", "score": 1 } }, { "sents": [ { "text": "Cook pizza on bottom rack, then check half-way before it is done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it looks like the pizza crust is very close to being done, but the toppings are not, then move the pizza up a rack or two or more, so the crust will stop cooking and to allow more time for the toppings to finish cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You might even need to reduce your oven temp at this time too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For an example: If you have it set to 550F, reduce it to 450F until toppings are done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/55705/gmn587", "score": 1 } }, { "sents": [ { "text": "Please note the question...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You shouldn't have to be moving your pizza around in the oven or play with the heat!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's why people are asking this question, so they don't have to do this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Set oven to highest setting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Place on top rack and depending on fresh or par baked crust and amount of toppings, see how this works.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At most, you might have to drop the next pizza down to the upper rack.(just below the top rack)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Variables.....", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Amount of toppings, thickness of crust, type and style of oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In short: Highest heat, start at top and work your way down till your pizza comes out to your liking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/55792/Greg", "score": 1 } } ]

{ "question": "I make pizza in a baking tray in my oven. My question is where do I place my baking tray in the oven, the bottom top or middle? The resources I have seen so far on the internet are far too ambiguous. For instance, Yahoo Answers have given many different answers to the same question.", "title": "Pizza in Oven : Bottom/Mid/Top", "forum": "cooking.stackexchange.com", "question_tags": "<pizza>", "link": "cooking.stackexchange.com/questions/24020", "author": "cooking.stackexchange.com/users/10343/french_fries" }

[ [ "Try using the highest heat and start at or close to the top, and work downwards until the pizza is to your liking. ", "You should put the pizza as close to the heating element as possible." ] ]

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[ 8 ]

[ [ "In a top-heating oven, put the pizza at the top close to the element.", "The rack in between the middle and the top is supposed to give the best results." ] ]

[ { "sents": [ { "text": "This is how I cook bacon, and also produce almost perfectly flat bacon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No special tools required (Well, I'm assuming most people have the following in their kitchen).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Tools Sheet Tray Cooling Rack (slightly smaller than the sheet tray) parchment paper (Optional, but makes for easier cleanup). BACON (I like the extra-thick cut).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Steps Take the sheet tray and line with parchment paper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lay bacon down on parchment paper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can fill the tray up, but I make sure the bacon stays in a single layer with no overlapping.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Place the cooling rack upside down onto the bacon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This should keep it from curling.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Place into oven and turn oven to 400 F.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't find I need to pre-heat it, as, well, bacon isn't very complicated to cook.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In about 15 minutes or so, you'll have cooked, flat bacon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Adjust cooking time depending on your preference of crispiness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take out of oven and remove from tray.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(The tray and fat are hot, the bacon will keep cooking if you don't)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The cooling rack should keep it from curling while the fat slowly renders out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As a bonus, I don't need to clean my stove after.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Alternatively, the mention of the George Forman grill reminds me of an idea I saw somewhere (might have been Good Eats), use a waffle Iron!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use it just like the grill in Ward's answer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/231/talon8", "score": 15 } }, { "sents": [ { "text": "This is specifically the reason for the invention of Bacon Presses", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6563/Tremmors", "score": 11 } }, { "sents": [ { "text": "A George Foreman -type grill does a good job keeping bacon flat, and also lets the fat drain away as it cooks:", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/266/Ward - Reinstate Monica", "score": 6 } }, { "sents": [ { "text": "This is the way I cook bacon and", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it almost always gives me flat bacon: Put the bacon in a cold pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put the pan on the stove and turn it to medium heat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Let the fat slowly render out and fry the bacon on its own.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cook to your desired crispness", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The gradual heating helps the bacon maintain its shape and is the best way to cook bacon, IMO.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/9960/Daniel Chui", "score": 6 } }, { "sents": [ { "text": "This is very old practical way to get flat bacon - take your cold water bottle from the fridge, pour into a dish or pan, and let the strips of bacon lay in the coolness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In just a few minutes, the cool water will work its magic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then cook.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will come out flat every single time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is an old trick from my great grandmother.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't dirty up a bunch of pans, or buy weights.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just use cold, cold water!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18097/Roy Rolison", "score": 4 } }, { "sents": [ { "text": "If you only need a small amount of bacon, microwaved bacon tends to be very, very flat.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Of course, it doesn't scale well to quantities for more than one or two people, in which case the oven method already mentioned is extremely effective.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14401/SAJ14SAJ", "score": 3 } }, { "sents": [ { "text": "I've found that baking the bacon on a cooling rack (so the fat drips away) also results in flatter bacon.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6317/Yamikuronue", "score": 2 } }, { "sents": [ { "text": "I made my own bacon press hack and it worked absolutely perfectly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "First you need really decent bacon as there are some brands that have killer qualities, but most brands are lackluster, especially supermarket brands.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One of these brands is Farmers applewood smoked that I get at Costco.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a bargain", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but what is most important is that it tastes as good or better than most restaurants.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also freeze it in six slice sections because it freezes very well with no difference in taste from fresh because of it's high fat content.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That said, this bacon tends to curl.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One thing I realized in my decades of bacon experience is that the bacon, and most food for that matter, tastes much much better when cooked under medium to high heat and in regards to bacon, it lends a beautiful crispy outside and a gentle chewy inside.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 4 ] ] }, { "text": "Perfect texture!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bacon press hack:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I found a 5 quart pot that had a footprint that fit perfectly into my nonstick frying pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Filled it with a few inches of water so it had some weight, and of course cleaned off the bottom really well, and tried this as a bacon press hack for the first time yesterday.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All I can say is the result was perfect, even, bacon HEAVEN .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In lieu of a dedicated bacon press, this hack works perfectly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/62024/InSight", "score": 2 } }, { "sents": [ { "text": "I just make incisions on the fatty rind before frying.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 5 ] ] }, { "text": "I do however use a press to smooth the creases out of my morning newspaper...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18100/freeChampagne", "score": 1 } }, { "sents": [ { "text": "If you are specifically frying them in a pan, I would turn the heat way down, and use a bit more oil.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 4 ] ] }, { "text": "This cooks like it slowly, so the bacon doesn't curl.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It does however take like, a good 30 mins to cook a strip of bacon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But you get nice orange color bacon that is ultra crispy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cutting the strip in half makes it curl less too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18071/Kasumi", "score": 1 } }, { "sents": [ { "text": "My mother-in-law told me to cover the bacon when you cook it; we use the oven method.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 6 ] ] }, { "text": "I'm covering the top of the bacon with a piece of foil and will see how that works.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21610/user21610", "score": 0 } }, { "sents": [ { "text": "Two ways: Heat the oven to 400 degrees.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Line a baking sheet with sides with parchment paper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add the bacon, add a second pan to weigh it down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No need to turn Second method: Place bacon in a cold skillet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add another heavy frying pan over the top.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fry on low heat, turn after 5 to 8 minutes, turn with tongs, replace the other skillet, and fry until desired doneness: Chewy or crispy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No need for a press if using another skillet nested into the frying pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42744/Marilyn Krupa-Burns", "score": 0 } }, { "sents": [ { "text": "If I am pan frying, I cover the bacon with cold water, and cook on medium til the water evaporates.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then cook until finished.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The bacon cooks evenly and stays flat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since I like my bacon extra crisp I will put foil on the bottom of a small pot and press down on the bacon and let it sit for 1 minute or so depending on the cut of bacon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42759/Desiree Kinker", "score": 0 } } ]

{ "question": "When frying bacon, it tends to curl up. I don't like it because my bacon doesn't cook equally and it's hard to get it crisp that way. Is there a technique or a tip so I can have flat bacon?", "title": "How can I get my bacon flatter?", "forum": "cooking.stackexchange.com", "question_tags": "<frying><bacon><frying-pan>", "link": "cooking.stackexchange.com/questions/24069", "author": "cooking.stackexchange.com/users/4580/Mien" }

[ [ "You can use a bacon press or George Foreman-style grill to flatten it, bake it on a cooling rack to allow the fat to drain away, microwave it, cover it before cooking in the oven or make small incisions in the rind before cooking. Frying at a low heat with more oil will also reduce curling.", "Try using a bacon press or a George Foreman grill. You can also use the microwave or frying on a lower heat." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 8 ]

[ [ "Try using a bacon press.", "Try a George Foreman grill.", "Try the microwave.", "Try cooking the bacon on a rack.", "Try turning down the heat a little.", "Make incisions in the rind.", "Cover the bacon as it cooks." ] ]

[ { "sents": [ { "text": "It's an indication that the fruit has started to rot: When dark spots start appearing on the side of a mango, it's starting to rot.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "A mango can rot from the pit, the skin, or from the non-stem end.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Any black fibers also indicate that the fruit has started to rot, and at that point, you need to toss it into the trash.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "From: Student's Vegetarian Cookbook For Dummies, page 301 Edit", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ": Yes, the above is probably being overcautious in stating “ any black fibers?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "→ trash!”", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's from a “Dummies” book after all.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ";) I couldn't really find another good reference.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But I'm sure you can make the distinction between a piece of fruit that has a small brown spot and one that's black and shriveled.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Still, the color of the fibers is a result of the late ripening/rotting process of the mango, rather than a result of an earlier stage in its growth.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But having eaten this mango with the one, tiny black fiber shown in her picture, I don't really expect to read Mien's obituary on this site tomorrow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ";)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4012/Rinzwind", "score": 10 } }, { "sents": [ { "text": "Black streaks in mango.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Please read the following articles from www.abc.net.au: Mango industry baffled by mystery disorder Mystery mango disease not so mysterious These articles identify the presence of well delineated black veins in otherwise good, fresh mango as a \"disease\" of the fruit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It turns out that this is caused by the mango trees lacking sufficient fertilizer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/25548/John", "score": 8 } }, { "sents": [ { "text": "I believe some mangos do that in early stages of over-ripening (similar to how an avocado does that).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I usually cut around them and keep eating.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/231/talon8", "score": 6 } }, { "sents": [ { "text": "It's not mango rot its actually a disease called Resin Canal which causes black fibers to appear in mangoes, there is no idea what causes the problem", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/73639/Raimond Bin", "score": 2 } }, { "sents": [ { "text": "Mango industry discovers highly infectious bacteria as cause of ugly veins of resin canal discolouration https://www.abc.net.au/news/rural/2019-03-19/resin-canal-discolouration-breakthrough-for-mango-industry/10912520", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/75811/Matteo", "score": 1 } }, { "sents": [ { "text": "Just to keep this thread accurate and current, the black fibers/veins in the picture are known as Resin Canal Disease, or RCD.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Although unappealing, they are safe to eat, as described in this article: https://www.abc.net.au/news/rural/2019-03-19/resin-canal-discolouration-breakthrough-for-mango-industry/10912520", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/85140/Researched in 2020", "score": 1 } } ]

{ "question": "I was cutting up a mango, when I noticed some black threads inside. What are those? They are quite tough, brown-black, about an inch long (2.5 cm):", "title": "What are those black fibers in my mango?", "forum": "cooking.stackexchange.com", "question_tags": "<mango>", "link": "cooking.stackexchange.com/questions/24115", "author": "cooking.stackexchange.com/users/4580/Mien" }

[ [ "This could be a sign that the mango is starting to rot, or has a disease called Resin Canal which causes black fibers to appear in mangoes.", "This can be caused by the fruit starting to rot or a disease in the fruit." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 8 ]

[ [ "This is an indication that the fruit is starting to rot.", "This is caused by a disease in the fruit." ] ]

[ { "sents": [ { "text": "If batter just looks a bit too loose then switching to a sheet pan should take care of it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sprinkling something absorbent onto the base of pan before pouring batter also helps: raisins currents even cookie crumbs (I save gingersnaps for baking) or fistful of fine semolina", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6638/Pat Sommer", "score": 4 } }, { "sents": [ { "text": "If you are only over by a small amount (¼ cup or less) just add half the volume of flour(±).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you added a moderate amount of extra water(½ to 1 cup) add half the volume of flour and ½ tsp baking powder and sugar equal to ⅓ the flour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cakes fixed this way will be slightly dry but serviceable, particularly given that you started with a boxed cake anyway.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Beyond that point just make a double recipe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/10534/John F. Miller", "score": 4 } }, { "sents": [ { "text": "I just did this this morning when making cinnamon chocolate swirl cake added 1 3/4 cups of water instead of 3/4 cups of water worried and not sure what to do", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I just added", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1 cup of pancake mix the complete kind and hoped for the best.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It took a little longer to cook but no one was the wiser and it was really good not too dry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I guess I lucked out on this one.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Next time I will put my glasses on before mixing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hope this works for you also.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17824/user17824", "score": 3 } }, { "sents": [ { "text": "1 1/2 cups all purpose flour,1 cup", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "sugar,2 teaspoon baking powder,1/4 teaspoon baking soda,Whisk together.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add to cake mix until you get the right consistency.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use this recipe to actually get a bigger yield out of a mix and then add a bit more liquid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I keep the mixture in a mason jar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cake mixes are less ounces today and really helps getting 2 dozen versus 18 cupcakes without having to get another mix.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/72190/Kate Russell", "score": 3 } }, { "sents": [ { "text": "I accidentally doubled the water to 1/2 cup but went ahead and baked it anyway.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It turned out fine, more cake than brownie.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My teen boys couldn’t care less.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Picture shows what was left an hour after it came out of the oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/85524/Lily Pad", "score": 2 } }, { "sents": [ { "text": "I just did this on accident.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I added 2 cups when i was supposeda add only 1.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What i did", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "bc", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "i was lucky enuff to have a spare box, was added a little bit of cake mix to my mixture and mixed until it got to the correct consistancy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "All worked out thankfully.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/29621/Carly", "score": 1 } }, { "sents": [ { "text": "I just used 1/2 box of a new cake mix box to save mine.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I accidentally added an extra cup of water when it should have been only 1 1/4 cup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Came out good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Will try the pancake mix", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "next time I make a mistake", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35951/Rosa", "score": 0 } } ]

{ "question": "I added too much water in my box cake mix and I already mixed the 2 together. What can I do to save the cake? Could I add another box of cake mix to the batter?", "title": "Too much water in box cake mix batter. Can it be fixed?", "forum": "cooking.stackexchange.com", "question_tags": "<cake>", "link": "cooking.stackexchange.com/questions/24256", "author": "cooking.stackexchange.com/users/10502/Montez Larkin" }

[ [ "You can add some of a second cake mix or half the volume of flour to get to the correct consistency.", "You can either add a bit of flour or some of the second box until you reach the right consistency." ] ]

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[ 8 ]

[ [ "You should just add some flour until you reach the right consistency.", "You can add a bit of the second box until you reach the right consistency." ] ]

[ { "sents": [ { "text": "Tried a lot of ways, grating, cutting with knife and food processor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Huge fails.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This worked, use thinner pieces of ginger.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Cut with clean scissors half way up in small rows.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Do not cut all the way to the end.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Turn the ginger and cut on the side (criss crossing).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Clean your scissors with warm soapy water and a brush often (tried oil, didn't work as well).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also add some sugar to cut ginger to keep it from re-sticking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Works like a charm.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21992/Kyera", "score": 9 } }, { "sents": [ { "text": "Depending on what the ginger is going into, lightly greasing your knife blade helps (but, obviously, not if you're putting them in something where a tiny bit of oil would be an issue).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "As does using a heavy carbon-steel knife like a Chinese cleaver.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Freezing sounds attractive, but it doesn't work because the ginger becomes impossible to chop -- too hard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Overall, you pretty much have to expect to scrub the knife and cutting board after you're done.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "You can make it a bit easier on yourself, but you can't make chopping candied ginger not messy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7180/FuzzyChef", "score": 3 } }, { "sents": [ { "text": "Using Alton Brown's Candied Ginger recipe, try cutting the raw ginger to the desired size and then make it 'candied'.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "The raw ginger is easier to cut/chop and the result is generally better than what you can buy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6279/Cos Callis", "score": 2 } }, { "sents": [ { "text": "My wife and I had good luck using a heavy duty food processor (Kitchen Aid).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Placed about a half cup of the candied ginger nuggets in the processor along with approximately 2 tablespoons of flour.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 4 ] ] }, { "text": "Hand separate any nuggets that are stuck together.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Too many nuggets caused some nuggets to stay large.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They tend to get a little warm from the friction.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pour the cut pieces onto a cutting board and hand cut any that may be too large.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Strain off any excess flour and place in a sealed jar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A & D", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41702/user41702", "score": 2 } }, { "sents": [ { "text": "This is purely hypothetical, as I haven't tried it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're adding it to something that you're also adding sugar, you could try dusting it with powdered/icing sugar as you cut, similar to how you would dust a work surface with flour when working with dough.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 4 ] ] }, { "text": "You'd want to account for the extra sugar you're adding though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Alternatively, you could try using a food processor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I imagine the quick blade would be less likely to get stuck.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(You could also add some powdered sugar to that for the same effect?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/231/talon8", "score": 1 } }, { "sents": [ { "text": "I have chopped it frozen before and it is basically regular if you line up the knife then hit the back with you're hand in a solid thud.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 6 ] ] }, { "text": "The ginger is basically gummy enough to just break without shattering.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15/mfg", "score": 1 } }, { "sents": [ { "text": "I have used \"Jar\" Cyrstalized Ginger and place it in a Coffee grinder with \"Rice\" It minces and reduces the \"Gumming -up\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Rice acts as a Flour and the mixture is much easier to handle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have also place the \"nuggets\" of crystalized Ginger in a plastic sandwich bag and used a small mallet to pulverize the nuggets.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 5 ] ] }, { "text": "Then mix with flour to prevent gumming. ....", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Good Luck!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/33472/Ralph from Texas", "score": 1 } }, { "sents": [ { "text": "I was struggling with this just this morning trying to prepare a ginger bread.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I finally wet my Yukon blade with hot water and then wet the ginger piece.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Huge difference!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35743/Gerri Rivera", "score": 1 } }, { "sents": [ { "text": "The scone recipe I used called for minced crystallized ginger.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I floured the pieces with flour from the recipe so I wouldn't be using extra flour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I had success both with chopping with a knife and with grating on a fine grater.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Actually, though, the chopped ginger was more favorable in the scones because eating the little bits gave more flavor to a bite than the smaller grated ones.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43378/Debby", "score": 1 } }, { "sents": [ { "text": "I take a couple tablespoons of the sugar from the recipe and put that over top of the ginger and chop through the sugar and ginger together to minimize sticking and keep the ginger from reforming like a spicy Terminator.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As suggested above, I suppose flour would work and prevent the ingredients from sinking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 4 ] ] }, { "text": "If I'm using the chopped candied ginger for a topping, I will use a tablespoon or two of turbinado or raw sugar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This trick works for chopping up any dried fruit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/80285/Shama", "score": 1 } } ]

{ "question": "I like to use candied ginger in place of fresh ginger in some dishes that will be sweet, but I want to use it in much smaller chunks than what it comes in. My problem is that even using a well-sharpened knife, it gums up both the blade and the cutting board quite a bit. Is there some method of treating the blade or the candied ginger that would ease cutting it some?", "title": "What is the most effective method to mince candied ginger?", "forum": "cooking.stackexchange.com", "question_tags": "<knife-skills><ginger>", "link": "cooking.stackexchange.com/questions/24620", "author": "cooking.stackexchange.com/users/4535/baka" }

[ [ "You could make your own candied ginger with smaller pieces or lightly greasing the blade, but it is difficult to cut candied ginger without getting the knife and board sticky. If your recipe uses sugar or flour, try dusting the ginger and work surface with either before chopping by hand or in a food processor. When dusted with flour, this should help the ginger not to sink in the recipe.", "Use thinner pieces of garlic or use raw garlic that you candy yourself. Trying oiling your knife or adding some flour." ] ]

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[ 8 ]

[ [ "Use thinner pieces of ginger.", "Try oiling your knife before.", "You should expect to scrub the knife after use.", "Try using raw ginger, cut it up and then candy it yourself.", "You can add some flour.", "You could use a mallet to pulverize the pieces.", "You can cut it up while frozen." ] ]

[ { "sents": [ { "text": "Chris hinted at it -- to get the cracks, you need to have the top set early, so it's not going to expand while the middle's still trying to rise, and there's still enough leavening left to break through the crust that formed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You have a few things that can go wrong:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The oven isn't hot enough.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "(it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not creaming the fat long enough", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "(creaming cuts little air pockets into the fat, which means the leavening has to do less work)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Making too thin of cookies", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "(you need enough mass in the middle", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so it finishes cooking after the top's set).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mixing the dough too much (you don't want to develop gluten; it needs to be tender enough to crack easily)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As Jennifer mentioned -- old baking soda can be a problem.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'd also consider investing in an oven thermometer to make sure that it's really providing the temperature the dial claims, as those are the two things that are going to be the most difficult to judge if they're a problem or not.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'll also want to make sure the oven is properly pre-heated (so it doesn't loose all its heat when you open the door to put the cookies in), and avoid opening the door again 'til it's time to pull them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have to rotate them (as the oven cooks unevenly), do it as quickly as possible so the oven's not open for very long.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 7 } }, { "sents": [ { "text": "If you have a fan assisted oven you might try turning on the fan for a short period when the cookies have flattened out in order to form a crust as quickly as possible.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "If a crust forms before leavening is complete, you should get cracks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A tip that I have seen in another recipe is to pull each dough ball apart with your fingers into rough halves and then squash them back together, again roughly so that the join between the two halves is still visible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This uneven clump of dough is more likely to produce cracks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In my experience, however, the cracks are not as attractive as those in the linked image.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1549/Chris Steinbach", "score": 3 } }, { "sents": [ { "text": "Use a couple drops of water on top of each cookie: Roll them into balls Place them on your baking sheet Sprinkle water on the top of each ball Put in pre-heated oven", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14939/brad", "score": 2 } }, { "sents": [ { "text": "Have you considered getting a new box of baking soda?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Or perhaps try using butter instead of the margarine?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Possibly you are not getting enough leavening to cause the cookies to crack as they bake.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The kind of fat used might also affect the way the cookies rise, not making them crack.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7060/Jennifer S", "score": 1 } }, { "sents": [ { "text": "The best way to get crinkles on the top is to take the cookies out of the oven when cooked.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While they are still soft, use a fork and flatten them slightly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Perfect crinkles every time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41367/Elizabeth mountain", "score": 1 } }, { "sents": [ { "text": "I do not refrigerate the dough for a long period but DO sprinkle 3-4 drops of water on the rolled, dipped in sugar cookies just before baking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "They always have attractive cracks on top.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/44687/Judy", "score": 1 } }, { "sents": [ { "text": "This works for me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Half way through cooking pull out the cookie sheet and give it a good bang on the counter and then again at the end of the cooking time do it again.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 4 ] ] }, { "text": "Cracks!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/70938/E. Mountain", "score": 0 } } ]

{ "question": "I used this recipe to make ginger molasses cookies. Though the cookies tasted great, my cookies didn't develop any cracks in them like the ones in the picture. I tried baking them for longer, but that just resulted in them becoming more crispy and browned a little more. How should I modify the recipe to get the traditional cracks in the cookie? EDIT: The only modification I made to the recipe was to use unsalted butter instead of margarine.", "title": "How to get cracks in my ginger molasses cookies", "forum": "cooking.stackexchange.com", "question_tags": "<baking><cookies>", "link": "cooking.stackexchange.com/questions/25879", "author": "cooking.stackexchange.com/users/9262/Dharini Chandrasekaran" }

[ [ "Make sure the oven is hot enough, you cream the fat enough and the cookies are thick enough. Adding a coule of drops of water to each rolled cookie before baking before placing in the pre-heated oven can help, as can using a fan assisted oven. Try replacing your baking powder if it is old and banging the cookie sheet on the counter half way through and after cooking.", "You should try increasing the heat of your oven, creaming the fat for longer and rolling out thicker cookies. You could also put a few drops of water on each cookie before cooking." ] ]

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[ 8 ]

[ [ "Check if your oven is hot enough. You might also be rolling out your cookies too thin or not creaming the fat for long enough.", "Use the fan on your oven to form the crust as quickly as possible.", "Sprinkle a few drops of water on the balls of dough.", "Your baking soda might be too old.", "Bang the baking sheet on the counter half way through cooking time." ] ]

[ { "sents": [ { "text": "\"Al dente\" is used to refer to food cooked so it is still \"firm to bite\" but", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "not soft This is very important to pasta which should be removed from the cooking liquid just before it has fully cooked through, as like most foods, it will continue to cook after being removed from the heat source", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Always gently stir your pasta every minute or so while cooking to ensure it cooks evenly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then near the end of the cooking time, bite into a piece of paste every 15 seconds or so to see if it has nearly cooked through.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It should be firm to bite, and not soft all the way through.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It should not resist biting though With some pasta types like Penne etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you can sometimes actually see the uncooked inner layer (a thin white line) if you carefully slice it in half which a knife, or just bite cleanly with your teeth", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the pasta is going to be mixed into a hot liquid sauce before serving, take the pasta out of the cooking liquid at an even firmer point", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The term \"al dente\" can be used for all cooked foods that should be cooked to just before soft, and then served (fresh greens, thin meat cuts etc.)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The reason for all of this is that there have been many flavour and nutrition benefits noted when cooking to this point.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also for pasta it tends to fall apart if cooked past \"al dente\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3203/TFD", "score": 24 } }, { "sents": [ { "text": "If you make fresh pasta like we do in Italy you can't cook it al dente - it is already too soft.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't know who invented the term, but it just a guideline for how much you should cook dried pasta when re-heating it so that you do not boil it to pieces.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "People who make their own fresh pasta will never be eating pasta al dente.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/40509/Ricaardo Carra", "score": 5 } }, { "sents": [ { "text": "Al dente means the tooth, and if you are cooking fresh pasta there is a moment when the pasta becomes ruined by overcooking, a moment before that it is perfect to eat, but a moment before that it has \"a tooth\" slightly tougher to bite into, this is \"al dente\" and is important only if you are cooking fresh pasta because if you take more than a few seconds to remove it from the hot water or you will be adding a hot sause to it, you will lose the pasta into a mushy mess.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "True al dente is not for eating, it is a stage of cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/24613/user24613", "score": 3 } }, { "sents": [ { "text": "Al dente in Italian means \"to the tooth\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The basic idea is cooking dried pasta so that it retains a bit of firmness to the bite and is not overcooked.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I personally do not like cooked pasta that retains a white line of raw pasta interior, but some do.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is a preference but what is generally agreed is a big NO to overcooked pasta.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Dry or fresh.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/50287/Joenap", "score": 1 } }, { "sents": [ { "text": "Giada De Laurentiis said it today : you’re only going al dente if finishing (cooking) in a sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "So, to go straight from boiling to the bowl/plate you would cook to desired firmness/tenderness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Makes sense to me", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I’m glad I was watching that episode.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/65192/Sandra Dee", "score": 1 } }, { "sents": [ { "text": "\"Al dente\" means \"firm to bite\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19211/jack", "score": 0 } } ]

{ "question": "Initially I was told that al dente meant that the pasta was cooked but still firm, definitely not soggy or overcooked. Later, someone told me that it meant not quite cooked all the way through. Actually many people began telling me this. In addition, they would also tell me that it was silly to make such a request because no one in their right mind would eat pasta this way. So what does al dente really mean?", "title": "What does al dente really mean?", "forum": "cooking.stackexchange.com", "question_tags": "<pasta><language><noodles>", "link": "cooking.stackexchange.com/questions/26123", "author": "cooking.stackexchange.com/users/11321/Theorian" }

[ [ "Al dente refers to boiled pasta and other food that still has some firmness and is not completely soft. According to Giada De Laurentiis, pasta should be al dente if finishing (cooking) in a sauce.", "Al dente means firm to bite. It is useful if the pasta is then to be added to a sauce." ] ]

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[ 8 ]

[ [ "Al dente means the pasta is firm to bite.", "You should cook al dente if the pasta is then to be added and heated in a sauce, to avoid it falling apart." ] ]

[ { "sents": [ { "text": "The most common ones simmered along with curry are onions, carrots, and potatoes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You could even add some sliced apples.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Root vegetables are frequently simmered with the curry, and you could consider using variants like sweet potato or squash, kabu, daikon, etc.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "As a \"topping\", the sky is the limit; I've seen blanched okra, cooked renkon, roasted or simmered slices of kabocha squash, green beans, sweet potatoes, and cauliflower.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "As non-vegetable toppings added after simmering, I've seen cheese, katsu-style tofu, tonkatsu or menchi katsu.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Edited to add: as Japanese curry is one of the easiest ways of encouraging our children to eat vegetables, my wife and I", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "now both add anything from blanched spinach (near the end of cooking) to (typically canned) tomatoes; the younger one loves it when there are plenty of green peas or even corn in the mix.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like to add cauliflower.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2909/JasonTrue", "score": 11 } }, { "sents": [ { "text": "In addition to the carrots and potatoes mentioned, I would recommend edamame.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You could also substitute lotus root for some or all of the potato.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "And while you don't add this to the curry while cooking, you can top your curry with fukujinzuke for a nice cold crunchy contrast to the warm spicy curry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/11480/itoeats", "score": 4 } }, { "sents": [ { "text": "Carrots and Potatoes at least.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Parsnip/Daikon Radish if you like those.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Frozen peas at the end are nice too.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/13953/grumpasaurus", "score": 3 } }, { "sents": [ { "text": "In addition to everything already mentioned, I sometimes see these used: Mushrooms Broccoli Tomato Eggplants", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Stating the obvious: I would recommend against sweet potato if you don't want your dish to taste sweet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2255/Nicolas Raoul", "score": 2 } }, { "sents": [ { "text": "Traditionally, for home curries, the 3 common veggies are onions, potatoes and carrots.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You cut the onions in big 1-mouthful chunks (not finely diced - you want to be able to see them and eat them as a vegetable in the final dish), cube the potatoes to a biggish two-mouthful size, and cut the carrots into rough triangles - you do this by cutting the carrot as if you were thickly slicing it, but turning the carrot a quarter-turn before making each cut, resulting in even, chunky triangular bits.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Video demo of ran-giri here:)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The cooking time should be timed carefully after you put in the potatoes (last, just before adding liquid) as they can quickly dissolve into nothing if cooked too long.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Remember to serve with short/medium grained rice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "TIP: to make a richer tasting curry, add a small cube or two of dark chocolate after putting the roux in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "OTHER HOME VARIATIONS:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My personal preference is to use onion and a variety of mushrooms.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To make a milder, gentler curry for children, parents add a couple of tablespoons of honey, and a finely grated apple or two. '", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Katsu-kare-' is placing a crunchy sliced hot schnitzel (like chicken or pork) on top of each serving of curry before serving...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's delicious, but this is a lot more work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Often curry is served with 'fukujin-zuke' red sweet veggie pickles on the side.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "There are loads of interesting variations that people come up with, so it's fun to just experiment with what you have, too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's an easy, no-fuss family dish...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the equivalent of macaroni cheese, so using boxed roux isn't cheating; it's normal :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can make lots and eat it again the next day or two, as curry rice again, or on udon noodle soup (kare- udon).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We often came home after school and ate it with toast for afternoon tea lol.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can't freeze it though, as the potatoes go very weird.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/50922/lightawake", "score": 2 } }, { "sents": [ { "text": "Small broccoli florets are nice as well (blanch them first, cut the stems short).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The crowns will hold a lot of the curry in, which is a plus!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43025/Nick", "score": 1 } }, { "sents": [ { "text": "Depending on the day, I use a number of different methods and ingredients.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I make Japanese curry most days with S&B Medium Roux, but I also make it from scratch regularly as well which allows for the use of various curry powders.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We prefer either shrimp or chicken curry and the additions from what could be the standard Carrots, Potato and Onion include at times:", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "Shiitake mushrooms dehydrated and sauteed Frozen peas", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Yukon vs russet potatoes Honey, Worchestershire sauce and soy sauce on occasion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Dark chocolate sometimes Grated apple (frequently) Canned tomatoes I have spent a total of 15 years of my life back and forth in Japan from the time I was a small child.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We regularly had a variety of Japanese Curry, either in franchise restaurants, or made at home.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It can be extremely versatile and all up to your taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The best way to decide what to put in YOUR curry is to experiment.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Finally, it is obviously best served with JAPANESE type rice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Short or medium grain, but short grain, while expensive, is really the best.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Best presentation is formed rice on one side of a large, shallow soup/salad bowl and the curry then spooned into the other side to ring the edges of the rice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A good pinch of fukujinzuke along the edge or topping the rice makes the perfect dish!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bon Appetit...and itadakimasu!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Added:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This question started me thinking about dinner and it gave me an itch, so I made exactly what we're talking about!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Included onions, Yukon Potatoes, carrots, celery, Shiitake mushrooms, frozen peas, grated apple, Worcestershire sauce, honey, and used S&B Medium Curry roux.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/80502/SittingElf", "score": 1 } } ]

{ "question": "I am preparing my first Japenese Curry (cheating incredibly by using the S&B Golden Curry Medium Hot box) and it suggests adding \"vegetables\" without actually indicating what veggies to add other than onions. Assuming access to acceptable supermarkets (Asian and normal Australian) what vegetables (normal and/or exotic) make the best compliment to a curry like this?", "title": "What vegetables should I add to a japanese curry?", "forum": "cooking.stackexchange.com", "question_tags": "<vegetables><curry>", "link": "cooking.stackexchange.com/questions/28161", "author": "cooking.stackexchange.com/users/5923/Brian Ballsun-Stanton" }

[ [ "The most commonly used are root vegetables like onions, carrots and potatoes, although you can supplement or substitute with variants like sweet potato or squash, kabu, daikon, edamame, lotus root etc. Curry is often served with 'Fukujin-zuke' red sweet veggie pickles on the side, as well as toppings including blanched broccoli florets or okra, dehydrated shiitake mushrooms, tomato, eggplant, peas and other ingredients.", "Root vegetables are often used. You can also serve with mushrooms or broccoli or many other vegetables." ] ]

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[ 8 ]

[ [ "Root vegetables like carrots and potatoes are very commonly used.", "Serve with mushrooms, broccoli, green beans or okra." ] ]

[ { "sents": [ { "text": "I can think of adding alkali or acid substances mainly as means of changing the ph of the dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And adding can be understood as in the dough, or on its surface.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Alkali/basic additives or ingredients Gluten only works if PH is between 3 and 11.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Outside those values it loses its stength .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Before reaching PH>11 it will make flour have a higher absorption.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a way to relax the dough, as the technic used to stretch noodles as it has previously been cited in this question (see @TFD and @Chad's answers) , and also in this question .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To make that kind of noodles, you add the alkali to the flour, resulting it to be in the dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another way basic substances are used in dough is giving them a bath in caustic soda , as Germans do with their Laugengebäck (the most known ones outside Germany probably are the Brezels/Pretzels).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The lye makes them have their characteristic crust:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "brown, and hard and thin, like a good sausage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Acidic additives or ingredients Acids can also weaken the gluten, but in bread making is not so strange to add certain acids, or wanting an acidic dough.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "One of the reasons on wanting an acidic final loaf is it will help increasing the shelf life, as it will act as a preservative.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Besides that, there is a very common acid used in doughs: Citric acid / Ascorbic acid / E-300.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It helps the dough to rise more and faster, and be more manageable and have a crumb that resembles like cotton candy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You can read more on Ascorbic acid at the page of the Real Bread Campaign , and in this YouTube video you can see its effect in dough .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another reason for wanting a low PH dough is to avoid starch degradation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Flours have enzymes (amylase) that end up degrading it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But that enzymatic activity is stopped with a PH<4.5 .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is well known with 100% rye breads: I know the question states wheat flour, but this example is clarifier.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rye flour has low gluten, and it has a somehow \"low quality\" (if compared with \"normal\" wheat flour).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some recipes call for strong high gluten wheat flour to retain gas bubbles from the leavening that won't get trapped by rye's gluten.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But in 100% rye breads gas can also be trapped.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That is why usually rye breads are made with sourdough , which has acetic and lactic acids.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They give the dough the right PH, and the starches in rye will get gelatinized and catch the gasses in a similar (although less effective way) than gluten.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sometimes, instead of sourdough , yeasts and acid are added as ingredients.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That was an specific example with rye, but wheat flour also has starches, and they can also be gelatinized, giving a distinctive sourdough touch to to 100% wheat breads.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Acidic and basic at the same time", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Thanks @ChrisSteinbach for reminding me it) When mixing an acid and a base, a chemical reaction happens , neutralizing both and releasing CO 2 gas: NaHCO 3 + H + → Na + + CO 2 + H 2", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "O", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That gas is employed to leaven the dough, as in a chemical leavener.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I.E. in Irish bread or typical cakes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Stuff that is not acidic nor basic...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "yet As a chemical leaveners improvement, one would like the reaction wouldn't start as soon as acid, base and water are mixed, but a bit later.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This woud let some more time to work on the dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some salts have the characteristic of degrading at high temperatures into acid , helping (usually in the oven) for a second rise.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14096/J.A.I.L.", "score": 8 } }, { "sents": [ { "text": "Alkaline solutions are added to wheat noodle dough when it is too be pulled by hand.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The alkaline substance will break down the gluten connections to make a more pliable dough See", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "What flour and technique do I need for hand pulled noodles?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3203/TFD", "score": 5 } }, { "sents": [ { "text": "A mixture of sodium bicarbonate (which is alkaline) and tartaric acid is commonly used as a chemical leavener in baking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If flour is mixed with small amounts of these substances, then carbon dioxide gas will form when water is added to the mixture creating small bubbles in the batter or dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The mixture is typically cooked as soon as possible after the leavening agent is introduced so that the gas bubbles do not have time to escape and become baked-in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1549/Chris Steinbach", "score": 3 } }, { "sents": [ { "text": "Another way basic substances are used in dough is giving them a bath in \"caustic soda\", as Germans do with their Laugengebäck (the most known ones outside Germany probably are the Brezels/Pretzels).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It should be \"Baked Baking soda\" instead of \"Caustic soda\"Caustic soda is poisonous.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/58375/Jamie Marsh", "score": 2 } }, { "sents": [ { "text": "Alkali for the various German lye treated breads/rolls is very much for the promotion of browning to achieve that rich brown crust.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Caramelisation in particular is accelerated in alkali conditions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As far as I know, these recipes have lye solution brushed on to the surface before baking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Yeast thrives in a slightly acidic environment.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/49834/user110084", "score": 1 } }, { "sents": [ { "text": "Quite some cookie/shortbread recipes (including commercial ones - oreo is a likely candidate, it isn't airy at all but has an akali added)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "contain baking soda or other alkalines but not a trace of acid - likely because a) a bit of the baking soda taste is strangely expected, b) because it helps browning.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Leavening is unlikely the intention, since leavening is sometimes the last thing you want in dense shortbreads, given even the leavening from moisture content evaporating can turn shortbread fingers into shortbread sausage fingers...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35312/rackandboneman", "score": 0 } } ]

{ "question": "What are the chemical reactions of adding alkaline substances to wheat flour dough and how does it change the properties and behavior? The same for acidic substances.", "title": "What is the effect of adding alkaline or acidic substances to wheat flour?", "forum": "cooking.stackexchange.com", "question_tags": "<dough><flour><wheat><additives>", "link": "cooking.stackexchange.com/questions/28454", "author": "cooking.stackexchange.com/users/14181/Melara" }

[ [ "While gluten will only work at a pH between 3 and 11, a more alkaline solution will make noodle dough more pliable and alkaline lye is used in German breads/rolls to produce a rich brown crust. Acidic doughs extend shelf life and improve rising, although they can weaken the gluten. A mixture of acid and alkaline ingredients are often used as a chemical leavener in baking.", "Adding alkaline to flour breaks down the gluten to make dough more pliable. Acids will help bread dough to rise faster." ] ]

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[ 8 ]

[ [ "Adding alkaline substances to flour helps to break down gluten and make dough more pliable. The lye in German breads is also used for the brown crust.", "Acids in bread will act as a preservative. It will also help the dough to rises faster." ] ]

[ { "sents": [ { "text": "As @Eric Hu notes, a dark roux is the way to go.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's interesting that he mentions Alton Brown, as it's his turkey gravy recipe I use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "His recipe also uses red wine, which further darkens the gravy, richens it, and adds a fantastic flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'd only change one thing: next time I'm going to make the roux and finish the gravy in a separate pan after deglazing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The roasting pan is too big and unwieldy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As noted in Eric's answer, a roux is just flour cooked in fat until it turns the color you want.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I usually end up a little darker than here before adding the liquids back to the pan:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I probably wouldn't go this dark unless making gumbo:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/8522/JoeFish", "score": 12 } }, { "sents": [ { "text": "Some ideas: Use a brown chicken/turkey stock.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Classic poultry stock uses raw bones, but you can make a rich, brown stock using roasted bones.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Be aware that it won't be as gelatinous as it would be with raw bones, so if you can, add some necks, backs, and if you can find them, feet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add some tawny port, Madeira, or dry Marsala.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "In terms of technique: make a roux, add the wine, reduce to half the original volume (so the sauce isn't harshly boozy), then add stock and simmer until it reaches the desired consistency.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When roasting a whole bird, cover the bottom of the pan with a layer of onions and add a cup of sherry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Place the bird directly on the onions (no need for a roasting rack).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Check every half hour: if the pan looks near dry, add more water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add the onions to your gravy and puree.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Deglaze the pan (i.e., dissolve all the yummy brown bits stuck to the bottom with water or dry white wine), then transfer it to your gravy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14642/Bruce", "score": 8 } }, { "sents": [ { "text": "Add a roux, ideally a dark roux, to your gravy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This is a standard French and Cajun (which is French-rooted) technique for giving color and body to sauces.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Roux's are essentially butter or oil and flour, heated gently and stirred occasionally to cook the flour so that it darkens in color, but doesn't burn.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The darker the roux, the less thickening properties it'll have.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It sounds like you want something more like a brick-red color roux.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some recipes make this out to be a pain, but Alton Brown has a technique that involves using an oven for gentle heating.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is nice since it requires about 10 minutes of your attention and 1 hour and 30 minutes of baking time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6818/Eric Hu", "score": 6 } }, { "sents": [ { "text": "Classic technique is to use an 'oignon brule' - cut an onion in half and caramelize on a griddle or in a heavy pan.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "add to the stock as it's being made.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is similar to what @Bruce's third suggestion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14590/Chris", "score": 4 } }, { "sents": [ { "text": "Some people \"brown\" flour in a frying pan prior to making gravy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Equal amounts (1 - 3 tbsp - more for a thicker gravy) of butter or oil and flour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lightly brown in pot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have also browned with no butter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Our favorite way to darken gravy is to add small amounts of light Japanese soy sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21992/Kyera", "score": 2 } }, { "sents": [ { "text": "In addition to the suggestions of using a dark roux--and remember, the darker the roux, the more dark roux flavor, and the more color, but the less thickening you get from the roux--you might want to make your own dark turkey stock.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like to roast my turkey cut up, so it is no problem to make the stock from the back, neck, giblets (except the liver), the wing tips, and so forth the day before.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, you can always buy a few turkey wings or backs from your poultry grocer--they make wonderful stock.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Roast your turkey parts at 500 on a sheet pan (line it with aluminum foil for easy cleanup) until they are nicely dark brown.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It doesn't matter if the parts are cooked through, what you are doing is developing color and flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then, proceed to make your stock as normal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also roast the vegetables for the stock if you wish--I don't bother.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This stock will give a fantastic flavor to your stuffing or dressing, as well as to your gravy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will also give a nice beige to light brown stock.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A shot of Worcestershire or similar also will do no harm, and may add some savory notes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Use with moderation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, remember, a poultry stock is never going to be the rich brown or mahogony that a deep beef stock will be.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "You should be able to achieve a rich, deep light brown color--say the color of a brown chicken egg, or a little darker, even without a dark roux.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14401/SAJ14SAJ", "score": 1 } }, { "sents": [ { "text": "I'm just wondering why you wouldn't simply add 2 or 3 drops of Kitchen Bouquet?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "If you're simply looking for that yummy colour, it's perfect.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know, I know....", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you specified not adding something like this", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I'm curious as to why.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35905/John Newman", "score": 1 } }, { "sents": [ { "text": "Throw some flour, butter and a dark beer into it.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "Even a light beer will add a fanciful flavor, IMO.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/11015/wootscootinboogie", "score": 0 } }, { "sents": [ { "text": "My favorite way of making turkey gravy is a little labor intensive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I buy extra turkey bits (necks, backs, and wings) and roast them until they're nice and brown.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then I simmer them in water (with a little onion and herbs, as you like) for two or three hours.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Strain and thicken with roux or corn starch (I'm gluten free).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's GORGEOUS but definitely reserved for special occasions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5958/Macromika", "score": 0 } }, { "sents": [ { "text": "I recommend using potato flour* and a little soy sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use the potato flour as you might otherwise use cornflour, add the soy sauce at the end.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Wheat flour and cornflour(cornstarch) work too, but potato flour just gives the gravy a better flavour, while still being smooth.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Soy sauce might seem odd, but adding a little at the end darkens the colour and the flavour goes really well with everything else going on and just works.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fyi: They're techniques taken from making vegetarian gravies where getting a respectable outcome is an uphill battle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "*might be called \"potato starch\" depending on where you are.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21409/Niall", "score": 0 } } ]

{ "question": "When I make gravy to go with roast chicken and turkey, it is flavourful but always looks a little pale. Could you suggest a way to make it look darker without adding gravy browning?", "title": "How can I make my turkey gravy look darker and richer?", "forum": "cooking.stackexchange.com", "question_tags": "<sauce><turkey><gravy>", "link": "cooking.stackexchange.com/questions/28987", "author": "cooking.stackexchange.com/users/5449/Red Spatula" }

[ [ "A poultry stock will not have the rich brown colour of beef stock, but you can use a brown chicken/turkey stock, brown the flour when making the roux, use an an 'oignon brule' caramelised on a griddle or heavy pan or use roasted bones to make the stock. A few drops of Worcestershire Sauce or Kitchen Bouquet will also darken the sauce without much change in flavour.", "You can make a brown chicken stock by roasting the bones first. You can also caramelize some onions or add some worcestershire sauce." ] ]

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[ 8 ]

[ [ "Use a brown chicken stock. This might be made from roasted or raw bones. You could also add a roux.", "Try caramelizing onions or browning some flour.", "Add a little worcestershire sauce or some Kitchen Bouquet." ] ]

[ { "sents": [ { "text": "I don't think you can make a Beef Wellington without the obligatory mushrooms, it essentially becomes something else.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The whole concept behind beef wellington is to keep the meat juices in by being surrounded by pastry", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but there's no reason why you shouldn't omit the mushrooms for something else.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I really can't think of any other food substance that would replicate the flavour of mushrooms without being mushrooms other than truffle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would try something like a pork/onion sausage meat stuffing and being the time of year it is, perhaps with chestnuts as a possible alternative, either surrounding the beef or inside it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14539/spiceyokooko", "score": 12 } }, { "sents": [ { "text": "I hate mushrooms too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only time I ever made wellington, I simply put a mixture of onions and bacon and cheese in place of the mushroom layer.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I first sprinkled parmesan cheese.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then I put a layer of finely chopped sauteed onions and then crumpled cooked bacon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was fantastic and everyone there said it was the 'best thing they ever ate'.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I realize this isn't really 'wellington' anymore.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But let's face it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only real reason anyone wants to eat it is because it's beef and puffed pastry!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "That's what's most important I think :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18510/Amanda Connelly", "score": 9 } }, { "sents": [ { "text": "Two years later, the chestnut idea worked swimmingly :D", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I followed the recipe I linked in the question, with the following changes: Obviously", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", I replaced one pound of mushrooms with one pound of chestnuts.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In hindsight, that was probably a bit too much, as a pound of mushrooms would have cooked down significantly more, but we didn't mind.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In step 3, I omitted the horseradish, as I don't like it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm only reporting that for accuracy :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I replaced step 4 entirely with the following:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chop all chestnuts in half, being careful as they have a tendency to fly apart.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Boil the halves in a saucepan of water for 7 minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Drain and let cool, then peel -- this should now be a much easier task.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chop chestnut meats finely.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I should note that I accidentally boiled them too long, and they got a bit crumbly while I was peeling them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That didn't matter, because I was going to chop them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, in the future I might try using a food processor to chop them, because I ended up with an uneven chop and the larger pieces stood out from the eventual mixture, making it harder to eat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In step 5, I had to add more butter, as the chestnuts basically absorbed the entire amount of butter called for without actually sauteeing in it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not that I minded :) I sauteed the chestnuts until soft, then added the shallots and thyme and proceeded as usual.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I omitted the foie gras, again, added only for accuracy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Kenji mentioned in the comments that it's not needed if you don't like it or can't find it, so I omitted to make the whole thing simpler.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The dish turned out utterly delicious :D", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't usually buy beef tenderloin, finding it usually lacking in flavor; since the goal of the dish was to add more interesting flavor and texture back, I definitely feel this was a success.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I realized during the rolling step that I hadn't bought the exact right cut, so it kind of fell apart a bit during serving, but despite all the hard work and mistakes I'd definitely make this again.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6317/Yamikuronue", "score": 9 } }, { "sents": [ { "text": "I don't like mushrooms much either, I've made wellingtons with pate mostly, although I've experimented with chopped up brussel sprouts with some success as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One thing I would like to try is yellow lentils but haven't had the opportunity.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could still try mushrooms though if it's the texture your roommate doesn't like rather than the flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it is texture then try making a rough paste out of mushroom and shallots rather than chopped up pieces.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Or try shitakes instead.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19707/GdD", "score": 7 } }, { "sents": [ { "text": "My husband also dislikes mushrooms.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I substituted them for caramelized onions.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Together with the pâté, it turned out quite well, though I agree that substituting the the mushrooms totally changes the character of the dish!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/23108/Ellin", "score": 4 } }, { "sents": [ { "text": "I have used haggis, and it worked a treat!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "The oats soaked up the juices and kept the pastry dry, and it complemented the beef wonderfully.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only thing I would say is ensure that you only make a thin layer as haggis can have quite a strong taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/23296/Alex Fulton", "score": 4 } }, { "sents": [ { "text": "I find olives tend to keep a similar texture to the mushrooms without bringing their disgusting earthy flavor to the dish :)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20804/Jason", "score": 2 } }, { "sents": [ { "text": "I've used both haggis and black pudding as an alternative to duxelle.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Obviously they both change the nature of the dish and is a bit of a faff to prepare (particularly the black pudding) but the combination of flavours is fantastic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As mentioned above, whether haggis or black pudding, it needs to be quite a thin layer so it doesn't completely overpower the beef.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/54550/Gordon", "score": 2 } }, { "sents": [ { "text": "I have a mushroom allergy", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so i can't make beef wellington with it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I was thinking about using caramelized onion or garlic and cheese (probably a sharp cheddar or brie) wrapped in bacon or prosciutto.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/65090/Jacob Burkett", "score": 1 } }, { "sents": [ { "text": "Try sun dried tomatoe pesto on layers of thin slice prosciutto then roll on puff pastry for an Italian style Wellington", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/80083/Lee", "score": 0 } } ]

{ "question": "I saw a great recipe for Beef Wellington on Serious Eats that I'm eager to try. However, my roommate does not eat mushrooms (both because he dislikes the flavor and because he had a bad experience as a child, so \"hidden mushrooms\" are out too). I worry that omitting them would defeat most of the purpose of the dish. Is there anything that could be used in their place to give a similar flavor?", "title": "Mushroom replacement in Beef Wellington", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><beef><mushrooms>", "link": "cooking.stackexchange.com/questions/29305", "author": "cooking.stackexchange.com/users/6317/Yamikuronue" }

[ [ "Replacing the mushrooms with chestnuts and/or pork/onion sausage meat stuffing can work well, or you can use caramelised onions, possibly with bacon and cheese. Haggis and black pudding, olives or sun dried tomato pesto on layers of thin slice prosciutto can also work.", "You can use chestnuts, onions, haggis, olives or sun-dried tomatoes." ] ]

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[ 8 ]

[ [ "You can use chestnuts as a susbtitute.", "You can use onions instead.", "Try using haggis or black pudding.", "Replace with olives, tomato pesto and sliced prosciutto." ] ]

[ { "sents": [ { "text": "I would suggest making this on the stove top, or in the microwave, instead of in the oven.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "What is happening is that the oil from the cheese separates from the rest of the dish.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are using bottled salad dressing and cream cheese, there is already many thickeners/stabilizers in those.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Xanthan Gum, Guar Gum, Carob/Locust Bean gum) I suggest that you slowly melt the cheese, along with the cream cheese & salad dressing on low heat .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "An immersion blender would help to make sure the lumps are gone, after adding the hot sauce, but before you add the chicken (as long as you want to have the chicken texture).", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "From my experience, the oily separation with the cheese is caused by it over cooking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you aren't a cheese snob (I am), you could substitute Velveta cheese for the cheddar/jack cheese.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Do you remember their commercials with the oily gooey messes with cheddar vs Velveta?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is the same principle at work here.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15303/Kristalyn Mowers", "score": 5 } }, { "sents": [ { "text": "Although baking is a totally adequate way of making this dish quickly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you want to improve presentation, for parties and so on, I would recommend switching to making it in a crock pot or something like that (keeps it warm, contained).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you wanted to add a stabilizer at this point, I would recommend agar-agar (boil in broth, fold into dip - use a smallish amount so that it works as a thickener and stabilizer but not like gelatin).", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 2 ] ] }, { "text": "As for a component stabilizer to just add to the recipe, all of the ones listed in Aaronut's comment and Kristalyn's answer would work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My preference, especially with a recipe like this would be to use mustard, prepared or ground.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15/mfg", "score": 3 } }, { "sents": [ { "text": "Just made some buff chic dip in the microwave and it did NOT get greasy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Even after sitting out for awhile.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What I did was microwave the cream cheese and a couple good squeezes of Ranch for 2 minutes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The cream cheese was stil in block form after microwaving (not melted) but mixed together real easily.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't over cook the cheese!!!!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then add chicken and buffalo sauce to taste and microwave in 30 second increments until hot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'd show you a picture if I could.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It looks creamy and delicious.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ":)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/30930/Sara", "score": 2 } }, { "sents": [ { "text": "+1 to mfg for the crock pot suggestion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That is how we make it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To expand a bit, we do not put the cheese on top.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We find that it hardens into a skin once it cools a bit, making it very difficult to dip anything into it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Instead we combine the shredded cheese with all the other ingredients at once in the crock pot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We do cook the chicken separately, boiled usually.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The key to a consistent texture there is to finely shred the chicken in a food processor rather than fork or hand shredding, as larger or longer pieces of chicken make for a lot of broken chips.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We actually just made a batch of this yesterday using boneless skinless thighs rather than breasts and even with the higher fat content we had no problems with separation or oil run off.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also want to add that we have tried putting larger chicken pieces in the dip and then using an immersion blender to smooth out the whole mix.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't recommend it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The chicken doesn't end up uniform in size, and when hot the dip combines easily with minimal stirring so you don't gain anything by such rigorous blending.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Late edit: I want to add one more thing about doing this in a crock pot: don't let it sit too long on its own with the crock pot on.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will burn.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Even on the lowest setting, the parts that are touching the sides will scorch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it happens a little bit, you can stir it in and it's not so bad, but it's definitely not at its best that way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This dip reheats really well either in the crock pot or in a microwave, so don't be afraid to let it cool and reheat it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/29207/briantist", "score": 2 } }, { "sents": [ { "text": "When I make it, I purposefully cook it to the point of oil separation, to get the taste and texture that I (and my audience) prefer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Otherwise, it has an overly-creaminess, and less pungence.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Again, that’s just us.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I frequently serve it without achieving separation if I'm in a hurry, but look forward to reheating.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/54971/Belsheen", "score": 1 } } ]

{ "question": "I frequently see buffalo chicken dip showing up at parties. The idea of it sounds pretty good, but more often it ends up all separated with pools of grease like this: (Source: browneyedbaker.com) What could be done to stabilize the dip so it remains creamy and unseparated. I had the idea of adding egg yolk, but I suppose you'd have to at least be careful with it to prevent the egg from curdling.", "title": "How could buffalo chicken dip be stabilized?", "forum": "cooking.stackexchange.com", "question_tags": "<texture><emulsion><dip>", "link": "cooking.stackexchange.com/questions/30120", "author": "cooking.stackexchange.com/users/4489/Ray" }

[ [ "Making this in the microwave or on the stove should give better results, being careful not to overcook to avoid separation of the cheese.", "You can try microwaving or cooking on the stove top. Try not to overcook as this causes separation. You can also add a stabilizer." ] ]

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[ 8 ]

[ [ "Try cooking in the microwave or on the stove top. Separation is caused by overcooking.", "An immersion blender will mix it very well.", "You can add a stabilizer like agar-agar." ] ]

[ { "sents": [ { "text": "First, cook your potatoes in stock, not water.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I prefer chicken stock but you can use vegetable stock if you prefer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make sure you use only enough stock to barely cover the potatoes, and cook them with the lid off.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the potatoes are done, add milk or cream until you achieve a nice, creamy consistency.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "If necessary, you can thicken it by mashing some of the potatoes against the side of the pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also add some grated cheese.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would use a hard cheese like Parmigiano or Romano.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now just season to taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With a simple soup like potato, I would stick to salt and pepper only.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you do use other spices, be careful because they will easily overwhelm the delicate flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7632/Carey Gregory", "score": 8 } }, { "sents": [ { "text": "Some ingredients I like to include in potato soup: Cooked, chopped bacon Corn Shredded cheddar (or similarly mediumstrong cheese) Cabbage or broccoli", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Any combination or all of the above can be added to potato soup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The cheese, in particular will add an overall creamy flavor and texture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(If you weren't concerned with the MSG and/or sodium, I'd suggest a couple of chicken boullion cubes, too.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/12565/Kristina Lopez", "score": 8 } }, { "sents": [ { "text": "Seems to me that, aside from telling you to add ingredients (I am going to assume that you added salt prior to adding water to help sweat the ingredients), you may be missing the step of fully preparing your stock.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While browning your onions will have been effective; did you just add the carrots along with the water, did you give them an opportunity to sweat and brown as well?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some considerations: Be sure that you allow the onions to fully brown.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This will ensure that they have expressed their fullest flavor Be sure that your carrots are being steamed (covering the pot with a lid is very helpful) and then cooking fully to create your stock If you added the carrots and the onions at the same time, but the onions are browning sooner than the carrots even get soft, add some water to the bottom of the pan to prevent the onions from burning, but to keep the carrots cooking (only add enough that onions float but carrots rest on bottom)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would also add that roast", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the potatoes might be helpful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, you can alter the soup by pureeing some portion of the potatoes and adding it back to the pot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In terms of a few additional ingredients: toasted sesame oil, fennel (whole, fresh), dill (whole, fresh)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15/mfg", "score": 4 } }, { "sents": [ { "text": "Fresh herbs like parsley, rosemary or thyme will give your soup zing.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2939/KimbaF", "score": 3 } }, { "sents": [ { "text": "If you are after salvaging this pot of soup rather than starting over, some possibilities 1 a sprig of rosemary and some garlic that's been fried with a slick of olive oil 2 white pepper horseradish and sour cream 3 fresh snipped fennel green with baby peas and asparagus (primavera)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6638/Pat Sommer", "score": 2 } }, { "sents": [ { "text": "I think you can cook your potatoes in water", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it is not a problem", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the question is how to make it fragrant even though you don`t have a stock base:first put some onions, 2 garlic cloves,3 celery leaves,small chopped carrot all of them with natural butter and let them cook for 5 minutes till they turn translucent take them to the mixer and ground then finely put them back in the pot and put 3 cups of water let them simmer for 5 minutes in another pan fry your potatoes just a little bit then add them to the simmering vegetable stock when the potatoes are 75% take them all to the mixer again and mix them then return back again to the pot here", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "you can add cream or cheddar cheese add your black or white pepper and salt if you want an oriental flavor add 1/2 tb of cumin", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15297/ahmed hassan", "score": 2 } }, { "sents": [ { "text": "The answers above are best if you're starting from scratch, but if you want to salvage this pot of soup a stock (or bouillon) cube or powder is your best bet.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's processed but it should work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2391/vwiggins", "score": 1 } } ]

{ "question": "I've made my first potato soup and it has no taste. Just to get an idea this is how I made it: chopped and onion and a carrot and place them with some oil to fry. After the onion got brown, I added the potatoes, water and salt and kept it cooking until the potatoes were done. It tastes like ... just... boiled water. How do I salvage the soup, preferably using minimally processed ingredients (for example, avoiding MSG)?", "title": "How to add flavor to potato soup (using minimally processed ingredients)?", "forum": "cooking.stackexchange.com", "question_tags": "<flavor><soup><potatoes>", "link": "cooking.stackexchange.com/questions/30168", "author": "cooking.stackexchange.com/users/15284/user15284" }

[ [ "Cook your potatoes in stock rather than water next time, but if you want to rescue this one you can try one of the following: 1) a sprig of rosemary and some garlic fried in olive oil, 2) white pepper, horseradish and sour cream, 3) fresh fennel green with baby peas and asparagus, 4) garlic, celery leaves and carrot sauteed in natural butter, 5) cooked bacon, corn and shredded cheddar or 6) a stock or bouillon cube.", "You should add a stock cube or some herbs. You can also add chopped bacon or grated cheese." ] ]

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[ 8 ]

[ [ "You should have used stock instead of water. You can add more herbs or add a stock cube to increase flavour.", "Try adding some chopped bacon or grated cheese." ] ]

[ { "sents": [ { "text": "I've had good luck baking naan on an indoor grill.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I have an electric one, but you could use a stovetop one as well.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Just apply a little butter, ghee, or spray oil, wipe it off, and bake.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Click for larger images)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I used an alternative method to make lavash:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "an inverted wok over a stove burner.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'll need a gas stove to do this one.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I applied them dry, cooked about 1-2 minutes on one side only.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can brush with butter or ghee after they're done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/8522/JoeFish", "score": 10 } }, { "sents": [ { "text": "A naan by definition is a leavened flatbread baked in a tandoor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can improvise by using a very hot oven, perhaps with a pizza stone to retain heat when the oven door is opened, and to transmit heat into the naan through direct contact.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, you have asked how to prepare naan without any kind of oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can cook bread that's similar to a naan on a dry frying pan.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Prepare the dough in the same way as you would prepare naan dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Heat a frying pan until it is very hot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Roll out pieces that will fit in the pan and are about 5mm thick.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Place in the frying pan and heat until cooked on one side.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You will see it swell up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Turn it over to cook the other side.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is not naan - it is closer to kulcha - but it is a delicious flatbread accompaniment to curry, just like naan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4214/slim", "score": 5 } }, { "sents": [ { "text": "I have had the best results baking naan on an outdoor grill- preferably charcoal.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Get the grill as hot as you can.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If your grill is big enough then indirect heat would be good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the bread is over the flames then there will be a little charring but that tastes good as long as it isn't excessive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The naan will cook for around a minute on each side.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use plenty of butter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2001/Sobachatina", "score": 4 } }, { "sents": [ { "text": "The key to naan is temperature of baking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have found that somewhere around 315 °C – 425 °C [600 °F – 800 °F] is the optimum temperature for making naan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most home ovens are not able to attain that high a temperature, which is why it is difficult to replicate the results of a restaurant at home.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Without an oven it is even more difficult to attain that high a temperature, although there are recipes that use the inside wall of a pressure cooker as a tandoor for making naan on the stove top.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can try using that technique but increase the percent hydration of the dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I make naan dough with about 80 percent yogurt by weight.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can try increasing the proportion of yogurt and see if the stove top technique works.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4817/Avinash Bhat", "score": 2 } }, { "sents": [ { "text": "I think the closest you can get to Naan without an oven is to bake it in a pan/skillet on high heat (as mentioned as well earlier).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I personally don't have experience with naan-baking, however I once made tortillas (which is of course not the same as Naan) in a non-stick skillet which worked nicely.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Even though tortillas and Naan are two different things, I recommend you try it using a skillet.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15603/Sono", "score": 1 } }, { "sents": [ { "text": "Yes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have seen a video on YouTube about it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://youtu.be/wduhE_MB7Nc", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18152/Jyotsna Sonawane", "score": 0 } } ]

{ "question": "Is it possible to make eggless naan without an oven?", "title": "Baking naan without an oven?", "forum": "cooking.stackexchange.com", "question_tags": "<baking><bread><indian-cuisine>", "link": "cooking.stackexchange.com/questions/30673", "author": "cooking.stackexchange.com/users/15549/Sunishtha Singh" }

[ [ "You can bake naan on an indoor or outdoor grill, but a dry frying pan should give the best results.", "You could try using a grill or skillet instead of an oven." ] ]

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[ 8 ]

[ [ "You could try using a grill or skillet instead of an oven." ] ]

[ { "sents": [ { "text": "Cauliflower might work.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I've put cauliflower in a food processor to get it to a uniform small-ish size, and then stir-fried it until soft, as a low-carb substitute for rice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Maybe you could dice it into small pieces and do the same.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Boiling or steaming instead of stir-frying may give you a softer potato-like texture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17023/matikin9", "score": 4 } }, { "sents": [ { "text": "Starchy is kind of the nature of hash.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I am not sure that you would still have a hash if you eliminate the potatoes, but you should get something delicious in any case.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This low carb website suggests using cabbage in a hash-like dish.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14401/SAJ14SAJ", "score": 2 } }, { "sents": [ { "text": "Split pea & shallot mash from the GL diet book might work.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Soak 225g split peas in cold water for 2 hours, drain place in pan & cover with water bring to boil & skim.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add 1 bay leaf & 6 sage leaves (I use thyme) simmer until tender, meanwhile fry off in olive oil", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "3 finely chopped shallots", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "( I use onion) add 2 tsps cummin + 1 clove minced garlic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fry till soft.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Drain split peas & retain water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mix shallots with s/peas & remave bay leaf.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "process or blend adding water to suit the consistency you like.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20950/Joe", "score": 2 } }, { "sents": [ { "text": "Cubed celery would be a good start.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I would mix the celery with carrots and sweet potatoes, though they are only 'less' starch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6279/Cos Callis", "score": 1 } }, { "sents": [ { "text": "I have used diced turnips in dishes as a replacement for potatoes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "That may work if you enjoy eating turnips.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course the taste will be much different than potatoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "According to Wikipedia (eep, I know... but just for a rough idea): 100 grams of..", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Turnips 7g carbs Potatoes 17g carbs", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17063/Preston", "score": 1 } } ]

{ "question": "I am following a low-carb diet, and would like to make corned beef hash at home with left over corned beef brisket. Onions are no problem, but I would prefer to avoid root vegetables, and potatoes in particular. What would make a good substitute, in terms of texture and taste?", "title": "Replace the potatoes in a corned beef hash with something that isn't starchy?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><potatoes><corned-beef>", "link": "cooking.stackexchange.com/questions/32525", "author": "cooking.stackexchange.com/users/10218/RI Swamp Yankee" }

[ [ "The starch is part of the nature of hash, but you could try replacing the potatoes with cauliflower, split pea & shallot mash, cabbage, cubed celery or diced turnips.", "The essence of hash is quite starchy so removing potatoes would not be a hash. You could make something similar using cauliflower, split peas, celery or turnip." ] ]

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[ 8 ]

[ [ "You could use cauliflower, split peas, cabbage, celery or turnips.", "Removing the starch would make it into a different dish." ] ]

[ { "sents": [ { "text": "I grew up with a Vietnamese mother that used to put fish sauce in nearly everything.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While I can't exactly recommend all of her uses (she once used it in a texas beef chili -- was not good), there are a few techniques that are good to know.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A common method to create a savory sauce is to use fish sauce with sugar at a 2:1 ratio.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example, you can make Dau phu sot ca chua by sauteeing fried tofu with diced tomatoes and adding 2tbsp of fish sauce to 1tbsp of sugar.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This ratio can also be used in stir-fries.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would make sure to turn on your air vents when doing this -- the smell of fish sauce hitting a hot pan is... different than what most people are used to.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It works as a savory salt alternative in a lot of dishes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I use it to season fried rice instead of using salt or soy sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It generally is a good idea to add this during the cooking process, so the liquid can reduce and meld with the food.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It can also be used to quick brine ground pork for savory asian dishes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I'd add somewhere in the vicinity of a tbsp per pound of ground pork.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use this technique when making Thai Krapao .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are probably other marinating/brining applications, but I don't have much personal experience with that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also use fish sauce to create a wide variety of dipping sauces -- in general it is paired with something sweet (sugar or rice vinegar) to help balance out the saltiness.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It is also commonly watered down ( Nuoc cham ) in vietnamese dipping sauces to keep it from being too overpowering.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On a personal note, my favorite use is straight up on crispy fried eggs (slightly runny yolk) over white rice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It isn't for everyone, but it's something I've been making and enjoying for years.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/10896/jalbee", "score": 17 } }, { "sents": [ { "text": "Fish sauce is used as a general flavor enhancer, as it is very high in glutimates, the so called umami flavor.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "As the Wikipedia article says : In addition to being added to dishes during the cooking process, fish sauce is also used as a base for a dipping condiment that is prepared in many different ways by cooks in each country mentioned for fish, shrimp, pork, and chicken.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In parts of southern China, it is used as an ingredient for soups and casseroles.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Fish sauce, and its derivatives, impart an umami flavor to food due to their glutamate content.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Edit :", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I should add that it is also quite salty, so it serves to contribute to the general seasoning of dishes via its salt content as well as through the glutimate content.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And as Jefromi has kindly mentioned: fish sauce is mostly commonly used in Southeast Asia and the coastal regions of East Asia, and featured heavily in Cambodian, Philippine, Thai, and Vietnamese cuisine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "BlessedGeek points out that it is also prominent in the cuisines of Indonesia, Laos, Malaysia and Singapore.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14401/SAJ14SAJ", "score": 8 } }, { "sents": [ { "text": "Fish sauce is liquid drained from fermented anchovies!!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I was in Vietnam we were staying near fish sauce factories, very very smelly!!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's used to season soups ( Pho for example) and sauces and dressings (as with this Lemon Grass Beef ) all over Asia.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's really very strong so best only add a little at a time!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Dipping sauce for summer rolls also nice with spring rolls 6 cloves garlic (crushed) 6 birdseye chillies (finely chopped) 50ml groundnut oil for frying 25ml cider vinegar 15ml fish sauce", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "100g honey 100ml water", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "200g", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "salted peanuts (coarse blended) makes A LOT of dipping sauce :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/16957/ferdiesfoodlab", "score": 5 } }, { "sents": [ { "text": "You can use it as a salt alternative in most savoury dishes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It also a imparts a distinctive \"fishy\" flavour pastas and most tomato based sauces.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You can also use it as a budget alternative to anchovies which is getting a bit expensive.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18910/Neil Meyer", "score": 4 } }, { "sents": [ { "text": "I just used fish sauce myself for the first time, in a stirfry.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The stir fry included veggies I had in the frig (green onions, summer squash, mushrooms, snow peas) along with chicken breasts (and of course garlic and peanut oil).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As soon as everything was cooked, I added fish sauce (about 1 tablespoon or two) and a couple of teaspoons of Sesame oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was DELICIOUS!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So much better than soy sauce - I was surprised.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So you CAN cook Americanized Chinese food with it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I highly recommend you try it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18943/SANDY HOLEMAN", "score": 2 } } ]

{ "question": "A while ago I bought \"Fish Sauce\" for a recipe (that I've long forgotten) and ended up not using it. Now we don't know what to use it for because none of the Asian cuisine recipes we come across seems to use this stuff. It says the contents are anchovies, salt, and sugar, and it comes in a little bottle with a cap. The smell is pretty strong and fishy. What is this used for (soups, stir-fry, bbq, everything)?", "title": "What is \"Fish Sauce\" typically used for?", "forum": "cooking.stackexchange.com", "question_tags": "<sauce><culinary-uses><asian-cuisine>", "link": "cooking.stackexchange.com/questions/32605", "author": "cooking.stackexchange.com/users/16995/4sha" }

[ [ "It can be used as an alternative to salt in many savoury dishes or for quick brining. It is also used in dipping sauces, often paired with sugar or rice vinegar. Fish sauce adds a strong umami and fishy flavour, and can be used to replace anchovies.", "You can use it as an alternative to salt. You can use it in stir fries, on rice, in soups and casseroles and many other dishes." ] ]

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[ 8 ]

[ [ "You can use it as an alternative to salt.", "You can use it to season rice, as a base for a dipping sauce, in soups and casseroles or in stir fries." ] ]

[ { "sents": [ { "text": "It may be worth trying to balance the sour flavor out using some sugar or other sweetener, it will be powerfully flavored but it's better than adding baking soda, as it has been pointed out that may change the texture and flavor in ways you do not want.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "At the very least it may reduce the amount of acidity you would want to neutralize, so less baking soda would be needed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for what I'd do: chuck it and start over if adding sugar doesn't work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I wouldn't make another batch and combine the two because if you combine them and it still doesn't taste good you have wasted 2 batches!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'd start over and try to get the second batch right, then you have a better chance of getting something out of your efforts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "How much lemon juice and/or rind you need to add is dependent on personal taste, the type of apples used and their acidity (there are apples that are too sour to begin with!), and other factors like how much water is added.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A recipe in this case is a guideline, you should start with far less lemon and sugar than the recipe suggests and add more of both gradually, tasting as you go.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "If you use granny smith (very, very tart) apples you'll need much less lemon and much more sugar for example.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19707/GdD", "score": 4 } }, { "sents": [ { "text": "In theory, you could neutralize the acidity (although not the lemon flavor) by adding some sodium bicarbonate (baking soda).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The reaction products are water, carbon dioxide, and sodium citrate, which still has a sour flavor, and acts as an emulsifier.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This may change the flavor or texture of your soup in unexpected ways.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On the other hand, if you would otherwise discard the soup, this may be worth a try.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While you can try masking the flavor with other ingredients, short of something like the reaction described above, there is no way to remove the extra acidity.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Your best bet is to make another batch without the lemon juice or with reduced lemon juice, and combine them.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 2 ] ] }, { "text": "Of course, this will give you a very large quantity of soup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It may not be worth trying to rescue, especially if there are no expensive ingredients in your soup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "See also: Too much sugar in soup -- how to make it less cloying?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14401/SAJ14SAJ", "score": 3 } }, { "sents": [ { "text": "In general, if you want the lemon flavor, use lemon zest , but if you want the tartness, use lemon juice .", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "Depending on how much tartness you want in the soup, I would use a combination of zest and juice, rather than the full amount of lemon juice in the recipe.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "There's really not much you can do to save your current batch, other than make a batch without the juice and combine, as another poster suggested.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18762/Sloan Quinn", "score": 3 } }, { "sents": [ { "text": "As I noted in an answer to this question on reducing the acidity of a honey lemon drink, you really shouldn't use baking soda, as suggested elsewhere, to reduce the acidity.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This will most likely taste pretty awful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Try adding baking soda to a lemon drink yourself and see what you think.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You have a couple more options, detailed further in this answer to a question about making a kiwi sauce less sour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Diluting the soup with water (or something more flavourful) will reduce the acidity but may not reduce the perceived acidity .", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 3 ] ] }, { "text": "Not your best option I say.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To reduce the perceived acidity of the soup (but not its pH), add a little sugar.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "There is a possibility here that the amount of sugar needed to balance the sour combines to make a soup that is altogether too tart.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can dampen down this sweet-sour tartness with the addition of a little salt.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Incidentally, there is no need to ruin all your soup following this (or any other) advice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Experiment a ladle at a time and only hit the stock pot when you feel you have found an improvement.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1549/Chris Steinbach", "score": 3 } }, { "sents": [ { "text": "If you've got too much of one of the five primary flavours (in this case sourness), you can reduce the perceived flavour by increasing one of the others:", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Increase the sweetness (e.g. by adding sugar or honey)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Increase the saltiness (e.g. by adding salt or fish sauce)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Increase the bitterness (e.g. by adding greens or herbs)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Increase the umami (e.g. by adding bacon sprinkles or fish sauce)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "For this kind of flavour-balancing, another option is to add some chilli - it has a similar 'distraction' effect on the taste buds.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14817/Vince Bowdren", "score": 1 } }, { "sents": [ { "text": "I'd add calcium carbonate, not sodium bicarbonate (baking soda).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Calcium carbonate won't make the soup taste salty, and indeed if you're in the USA eating any processed or restaurant food then you most likely are eating too much sodium anyway.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/40160/B Chin", "score": 0 } } ]

{ "question": "I have just made an apple soup that has lemon juice in. The problem being the lemon tartness totally overpowers the soup. How do I neutralise this???", "title": "How do I reduce the lemon acidity in apple soup?", "forum": "cooking.stackexchange.com", "question_tags": "<soup><apples>", "link": "cooking.stackexchange.com/questions/34699", "author": "cooking.stackexchange.com/users/18759/Alastair" }

[ [ "You could add some baking soda or calcium carbonate, but this may change the texture and flavour. Another option is to mask the acidity with another primary flavour like sweetness, saltiness, spiciness, umami or bitterness.", "There are a number of ways to reduce acidity in apple soup. The first method is to use another primary flavour to reduce perceived acidity. The soup could also be diluted with water or a second batch of soup made without lemon juice. In general, when making apple soup, a combination of lemon juice and zest should be used to regulate acidity." ] ]

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[ 9 ]

[ [ "There are many ingredients you can add to the soup to reduce the acidity.", "Using a combination of lemon juice and lemon zest helps to balance the acidity in the soup.", "Make another batch of soup without lemon juice and combine with the batch containing lemon juice to reduce the acidity overall.", "Dilute the soup with water." ] ]

[ { "sents": [ { "text": "Cream does last quite a while in the fridge, especially before it's opened - it has a pretty high fat content.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So you may be able to buy it when you can, and still have it around when you want it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Failing that, honestly, I think that anything you can do with milk and additives is probably not going to be nearly as good as actual whipped cream, so you might as well fall back to another substitute: aerosol whipped cream.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you get a decent one that's actually made with cream (not milk and oil and stabilizers, like your Dream Whip)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it'll probably still taste better.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And I'm pretty sure it lasts a really long time (months?)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "in the fridge even once opened.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(But I don't have any to check for sure.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for actually making Dream Whip: as mentioned in several comments, it has a lot of ingredients that'll be way harder to find than cream.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sure, they're probably shelf-stable and you could probably buy them online, but it'll be a lot of trouble, and it might well be more expensive than just buying the Dream Whip itself.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's possible that there's a more home-ingredients version (I'm no industrial food authority), but unless you have some more restrictions I don't know about, I'd still prefer the other alternatives I suggested.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1672/Cascabel", "score": 8 } }, { "sents": [ { "text": "This site explains two methods of making whipping cream from milk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The first is by manipulating store-bought milk, by adding gelatin, temperature and a lot of stirring.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The second is by separating the cream out of raw milk.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The site claims that the result of both methods can be used for whipped cream.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A third method I sometimes use when a recipe asks for a small amount of cream (usually in a sauce or something similar), is adding some milk and butter (till the fat percentage is roughly the same as if you'd added cream).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't believe it would be possible to whip this though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4580/Mien", "score": 8 } }, { "sents": [ { "text": "Alternatively you can use coconut milk.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Use canned coconut milk-make sure it straight milk and not sweetened-and place it in the fridge until well chilled.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Scoop off the firm layer of cream, making sure not to include the water which should be at the bottom of the can.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add in vanilla and sugar if desired, whip until soft peaks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19397/ganache", "score": 4 } }, { "sents": [ { "text": "Per Food facts : Sugar, Dextrose, Vegetable(s) Oil Partially Hydrogenated (Coconut Oil Partially Hydrogenated and, Palm Kernel Oil Partially Hydrogenated) , Corn Starch Modified, Propylene Glycol Monostearate", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "An Emulsifier, Sodium Caseinate Solids from milk, Monoglycerides Acetylated An Emulsifier, Sodium Silico Aluminate (Anti-Caking Agents) , Mono and Diglycerides", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "An Emulsifier, Cellulose Gel, Cellulose Gum, Methylcellulose Hydroxypropyl, Flavoring Artificial and Natural, Yellow 5, Yellow 6", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some of these ingredients are not the type of thing that you are going to replicate at home.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14401/SAJ14SAJ", "score": 1 } }, { "sents": [ { "text": "There are some vegetable based vegeterinan whipped cream substitutes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "But like with margarine vs butter or soy vs meat the tastes aren't exactly the same and most people prefer actual cream/butter/meat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However whipping cream is a relatively standard product that any store should carry while the other is a niche product so if your store has no whipping cream it might not have that either.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another obvious choice is whipped cream in a can.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "While it's not as stable as cream whipped at home at least you might be able to enjoy some N2O.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/54261/Mr. C", "score": 1 } }, { "sents": [ { "text": "One alternate possibility to either dream whip powder or to fresh cream from the market is, well, there is heavy cream powder available for purchase - pretty much just dehydrated heavy cream - which can be re-hydrated and used for pretty much anything cream can be used for, including whipping.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The heavy cream powder is available for purchase online, I got mine from amazon.com but there may be other suppliers to be found if amazon does not suit.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "And I have used it for whipped cream, and other recipes asking for heavy cream without issue.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ordering online is not always as convenient as buying from a local store, but it is useful for things not readily available - especially shelf-stable things, which can be stored for quite some time and used on demand.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Unlike the fresh cream, heavy cream powder is quite stable and can be kept for a long time - as many dehydrated foods are - so purchasing one package would mean cream was available on demand until the powder was used up.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "And unlike dream whip powder, it is not heavily modified or heavy with chemicals, and should therefore have a more authentic cream taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/47365/Megha", "score": 1 } } ]

{ "question": "I sometimes want to make whipped cream for dessert, but can't get cream in the market. What can I do in that case? One possibility: I did find that there is a quick way to do it by mixing a commercial powder called Dream Whip and milk. What are the actual ingredients of Dream Whip ? I suspect that it mainly contains some foaming agents like corn starch or gelatin, but I couldn't find a recipe as an alternative to commercial Dream Whip powder. Can I make that at home?", "title": "How can I make whipped cream if I can't always get cream?", "forum": "cooking.stackexchange.com", "question_tags": "<milk><cream><whipped-cream>", "link": "cooking.stackexchange.com/questions/35208", "author": "cooking.stackexchange.com/users/9300/Googlebot" }

[ [ "You can manipulate milk by adding gelatin, heating and stirring, or separate the cream from raw milk. Coconut milk and vegetarian substitutes can also be used, or you could try squirty cream or powdered whipped cream, which is quite stable and has a long shelf life.", "Many substitutes for fresh cream are available on the market. One good option is cream powder that can be bought online and lasts for a long time." ] ]

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[ 9 ]

[ [ "There are many alternatives on the market to fresh cream, including vegetable-based cream substitutes, canned cream and powdered cream.", "Cream powder can be bought online and keeps for a long time." ] ]

[ { "sents": [ { "text": "moved here from a comment: Ghee does have a different aroma and consistency, so, depending on the use of it in the recipe (wether it is used for frying or in the frosting for example), it will quite likely change the final result.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "So in some cases substituting butter with some neutral flavored oil or margarine might be better than ghee.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Which, I know, might not help if ghee is all you've got.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also wanted to include what @rumtscho adds in the comment above: in recipes where the fat ratio is important, ghee (which is 100% fat) can ruin the ratio because butter is 83% fat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And as to standards, they can be quite relative (making something that tastes slightly different", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "doesn't necessarily ruin it) ... if you are making the desert for an indian audience, using clarified butter might taste quite normal =)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19206/Martin Turjak", "score": 12 } }, { "sents": [ { "text": "Ghee is basically clarified butter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If a dessert recipe calls for \"butter\" then it's probably not going to work.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If it calls for cold butter cut in pieces...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it definitely will not work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If a recipe calls for melted butter...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you'll be ok", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ".. use a touch less and add a splash of cream.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ghee is butter with the milk solids removed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19263/Chef Matt", "score": 4 } }, { "sents": [ { "text": "I used ghee in an icing recipe because I ran out of butter, and the texture was all wrong.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Added a little milk after reading this and boom - the texture immediately improved.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some of the fat content separated, but I just poured it off and the icing was fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can recommend the combination of ghee and milk as a good substitution, at least for icings.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21532/Barbara", "score": 4 } }, { "sents": [ { "text": "I am not a professional baker and am still learning", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I bake almost every week.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In my country ghee is a main ingredient in our houses, whether its made from clarifying butter at home or just buying it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use ghee in all my bakes, even in making caramel sauce, brownies, cheesecakes or cookies.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just be careful what the recipe calls for.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it is cold cubes , then freeze it and then take it out after 15 min maybe and cut it just like butter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I the recipe asks for room temperature, then use it as it is.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It works everytime for me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For the taste part, if the ghee is home made then you have nothing to worry about.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "If you bought it ready just make sure it has a good not overwhelming taste and smell.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/36488/sally", "score": 4 } }, { "sents": [ { "text": "No, ghee cannot be used in place of butter, because ghee is clarified.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This removes the water from the butter, which is a key component of butter when used in baking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The water evaporating and creating steam pockets gives a lot of foods their fluffy texture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The removal of the water would create a lot of issues in getting your desserts to come out", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "right, even if the taste of ghee was similar to that of butter (which it is not)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/9960/Daniel Chui", "score": 2 } }, { "sents": [ { "text": "I can't believe no one thinks Ghee tastes like butter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It tastes exactly like the fresh farm butter my grandmother used to use when I was growing up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Maybe slightly nuttier but not at all like any oil I have ever tasted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can't say but think if the recipe calls for softened butter you could use equally", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "I am almost sure", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but the rest I am not sure of.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know an earlier poster or two said that you can bake with it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I am sure you can there may need to be tweaks if it doesn't call for softened butter but according to the earlier post you can harden it in the fridge and use it has your cold butter in recipes calling for that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/53112/Barb Rowe", "score": 2 } }, { "sents": [ { "text": "You can bake with ghee as you would with butter.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Like butter, ghee gets very hard when you put it in the refrigerator.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Like butter, ghee gets nice and soft when you take it out of the refrigerator.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ghee lasts long than butter because the milk product is gone.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ghee has MORE fat than butter so the person who suggested you use butter and walk more has the information all wrong.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can use ghee in a microwave (but why would you use a microwave for anything) and in the oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think the poster who asked if margarine was being used instead of ghee was on to something.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Go with the ghee.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "People in India bake with it all the time and you can find a truckload of websites and blogs written by Indians who use ghee in every way of cooking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/37130/Wendy Perez", "score": 1 } }, { "sents": [ { "text": "I have baked and cooked plenty of times with ghee, and I have made dozens of biscuits.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Nothing wrong with it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Biscuits have the best flavor with ghee.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/79939/Sharon Gien Cambier", "score": 0 } } ]

{ "question": "Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy cream, while that of ghee is more close to cooking oil (at least to my tongue). Is it good to use ghee instead of butter in dessert and pastry recipes`? Doesn't it ruin the taste to be far from the original standard?", "title": "Can ghee be used instead of butter in dessert recipes?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><butter><dessert><fats><ghee>", "link": "cooking.stackexchange.com/questions/35368", "author": "cooking.stackexchange.com/users/9300/Googlebot" }

[ [ "Ghee is used in all kinds of cooking in India, and many recipes are available. However, the flavour, texture and other properties are changed by the clarification process, so it may give you a different result. In many cases, margerine or oil could be better substitutes.", "Some people believe is no substitute for butter in baking and other products available on the market may be a better option. However, in India people bake with ghee all the time and have perfect results." ] ]

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[ 9 ]

[ [ "Ghee is not suitable for baking in place of butter. It has a different consistency. Other substitutes are available.", "Ghee and milk can be substituted for butter", "Homemade ghee tastes like butter.", "Baking with ghee in place of butter is fine. In India most people use it. It is especially good in biscuits." ] ]

[ { "sents": [ { "text": "If you are missing an umami note, it's possible you are missing a very common ingredient in bolognese - chicken livers.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "These give a meaty, almost sweet flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Soak them in water for a few minutes, then finely chop or pulse in a food processor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use minced (ground) pork, beef and chicken livers.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You might also try adding pancetta, to add a smoky tinge.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4194/ElendilTheTall", "score": 6 } }, { "sents": [ { "text": "My guess is a good, highly reduced, veal stock; I've found that this is (often) the difference between a really rich, flavourful, sauce and one that is lacking oomph.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/16833/Dave", "score": 3 } }, { "sents": [ { "text": "In my experience, there is no Bolognese without celery.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I normally use very finely chopped celery stems, and add them after the onions have softened a little.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You can use celery salt too, but fresh celery is best.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "There is also something to be said for finely chopped carrots, but the effect on the overall flavor isn't that big.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/611/Carmi", "score": 3 } }, { "sents": [ { "text": "Not sure what flavor you're looking for, but try adding a parmesan rind.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Pull it out at the end of cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5263/Steve", "score": 2 } }, { "sents": [ { "text": "Milk I don't see any dairy listed in the things you tried, but a true Ragù Bolognese (ie, in the style of Bologna, not the British tomato & meat sauce) contains a bit of dairy in it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It also requires cooking for hours, as you want the meat to completely fall apart.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "By that time, the milk's completely incorporated and impossible to distinguish in the final sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 2 } }, { "sents": [ { "text": "Dried, reconstituted porcinis?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I've been tweaking Bolognese for a while now, adding those was an AHA moment.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After reconstituting and chopping, I sauteed them with the sofrito.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Very nice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The chicken livers mentioned above could be the key too, I just can't do it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I viscerally hate liver.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20183/Jolenealaska", "score": 1 } }, { "sents": [ { "text": "A pinch of sugar cuts through the acidity of the tomatoes, also slow cooking improves texture and flavors.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21963/george georgeson", "score": 1 } }, { "sents": [ { "text": "Sweet cherry, smoked bacon, heaps of basil and a glass or 2 while cooking helps for a great spaghetti bolognese.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I love adding a chorizo sausage during the slow simmer also!!!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/33856/Ric", "score": 0 } } ]

{ "question": "I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian alps. Including:PepperSugarSaltTomatos and tomato puree, tinned and chopped tomatosgarliclea & perrins / Worcester sauceOnions & onion gravy granulesdifferent meats, pork, beef and vealHerbs Basil, greek basil, thyme and oreganored wineand most recently balsamic vinegar These all get close and do make a nice Bolognese. However the secret ingredient is still missing!", "title": "secret ingredient in a restaurant bolognese", "forum": "cooking.stackexchange.com", "question_tags": "<meat><sauce><italian-cuisine>", "link": "cooking.stackexchange.com/questions/36640", "author": "cooking.stackexchange.com/users/20107/Nick Sorbie" }

[ [ "Adding chicken livers, pancetta, chorizo or a good highly reduced veal stock can improve the meat, and celery, finely chopped carrots and dried porcinis can improve the vegetable element. A true Ragù Bolognese contains some dairy, such as parmesan rind, and the taste can be improved with basil and wine. Finally, the sauce should be cooked for a long time to allow the flavours to develop.", "Many ingredients can be added to a Bolognese sauce in the search for an authentic taste. It is considered essential to cook the sauce for a long time." ] ]

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[ 9 ]

[ [ "There are a large number of ingredients that can be added to get an authentic Bolognese sauce. These include celery, veal stock, chicken livers, etc.", "Cooking the sauce for a long time is essential for an authentic taste." ] ]

[ { "sents": [ { "text": "The classic example would be spaghetti squash .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It has the unique property that when you cook it, it can be pulled apart into long, thin, pasta-like strands.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can then sauce it or use it in a manner analogous to pasta, but its nutritional profile is far more similar to squash, because, well, it is squash.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14401/SAJ14SAJ", "score": 14 } }, { "sents": [ { "text": "Have you tried spiralized zucchini, yellow squash or carrots?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I use this:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once they're cut I just blanch them and then toss into any pasta recipe, like so:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14918/colejkeene", "score": 14 } }, { "sents": [ { "text": "Shirataki noodles are quite the rage, although I've never actually tried them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I understand that they smell fishy when you first open the package, but that goes away.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They claim to be made of naturally water soluble fiber with no fat, sugar, or starch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Supposedly some varieties have zero net carbs and zero calories.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They have been recommended for Italian style and Asian style applications.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I need to place an Amazon order anyway, so I'm going to give them a try.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Miracle Noodles Look around at the reviews, that will give you some kind of idea what they are (besides expensive).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "EDIT: Now that I've tried them, I can say that I kind of like them in Asian style applications (especially soup).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can't even imagine them with a marinara type sauce, I think they'd be awful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They'd probably be fine with any kind of seafood.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The packages are smaller than I realized, so they are even more expensive than I thought.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For me, they are pretty close to price prohibitive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20183/Jolenealaska", "score": 5 } }, { "sents": [ { "text": "One that I've had a lot of success with is shredded cabbage.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You can easily and quickly cut it into strips of varying width depending on the pasta you are trying to mimic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lightly boiled in some salt, and served with the sauce of choice the top it comes out quite well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 2 } }, { "sents": [ { "text": "In italy we have protein based pasta.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's kinda tasty and it's low on carbs (percentage may change depending on brands).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://www.produzioneintegratori.it/Alimenti/Pasta_proteica.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://www.nutriwellshop.it/pasta", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/12789/napolux", "score": 1 } }, { "sents": [ { "text": "You could consider Miracle Noodle .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Contains Zero Net Carbohydrates, Zero Calories, No", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Gluten Made of a Naturally dietary fiber called Glucomannan with no fat, sugar, or starch", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/9679/Chloe", "score": 0 } } ]

{ "question": "I'm looking for something with the physical properties of pasta (spaghetti or similar, not lasagne). Something that I can toss with a sauce or oil and serve in a large bowl for a weekday supper. Something grain-free and natural. I've tried a large onion cut into thin strips (probably the most successful) and leeks (tend to be too floppy / wet). Any other suggestions?", "title": "Replacement for pasta that is natural and fairly low carb", "forum": "cooking.stackexchange.com", "question_tags": "<low-carb>", "link": "cooking.stackexchange.com/questions/37110", "author": "cooking.stackexchange.com/users/1848/Jane Sales" }

[ [ "Spiralised squash, zucchini and carrots are popular options, as are shirataki noodles, miracle noodles or protein-based pasta. Shredded cabbage can also be used.", "There are many options to use in place of traditional pasta. These include vegetables, miracle noodles and protein-based pasta" ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 9 ]

[ [ "There are many options to use in place of traditional pasta. These include vegetables, miracle noodles and protein-based pasta" ] ]

[ { "sents": [ { "text": "The product you link has the cap in the picture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The idea is that you cut off the tip on the apex of the cap to the point where it is the width of your desired opening.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could use an uncut cap, or just cover the tip with foil if you need to refrigerate for some time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The kind of things put into a squeeze bottles are rarely highly perishable, so simply placing them in refrigerator (for a reasonable period of time) is a normal practice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Squeeze bottles are not meant for long term storage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I certainly would not go to the trouble of special ordering caps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14401/SAJ14SAJ", "score": 3 } }, { "sents": [ { "text": "I've been searching for a while.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use my squeeze bottles for various things, and the tip caps are helpful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It keeps royal icing from drying out, and prevents leaks when shaking up a bottle of vinaigrette.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here's what I found: http://www.usplastic.com/catalog/item.aspx?itemid=91498&catid=536 http://www.dharmatrading.com/tools/squeeze-bottles-yorker-spouts-and-caps.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/23346/OtterQueen", "score": 3 } }, { "sents": [ { "text": "Similar bottles will sometimes come with a little red or black plastic cap that covers the tip of the bottle after it has been cut.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If the bottles you bought didn't come with these caps, I don't know that there's a way to get them separately.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Occasionally a restaurant supply store will let you switch out bottle tops when buying the bottles, but other than that, I think you may be out of luck.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Frequently to close up the bottles overnight or between uses, you take off the screw top with the spout, place plastic wrap over the top of the bottle, and then screw the top back on.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "As SAJ14SAJ points out, bottles like this aren't really intended for long term storage and caps generally aren't a priority.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Edited to add: The restaurant supply store nearest my house now sells the caps separately.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "They are in a package of about a dozen, but very cheap.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/16863/SourDoh", "score": 2 } }, { "sents": [ { "text": "You might find something useful at US Plastics, for example at: http://www.usplastic.com/catalog/item.aspx?itemid=91498&catid=536", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "These are the whole twist-on cap, not just the snap-on tip but they are inexpensive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20552/PhilipD", "score": 1 } }, { "sents": [ { "text": "Crayola's Model Magic is non-toxic (with a lot of sites claiming it's food safe).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have access to that or similar clay, you could make your own cover, no matter the size.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(but I don't suggest raiding your kids' supply ... get a fresh container, use what you need, then let the kids get their hands in there)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 1 } }, { "sents": [ { "text": "Here's what I ended up using, which I picked up from Home Depot in the Hardware aisle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It fits quite snug, and cost about $0.60 for pack of 2. WARNING: no guarantees this cap is safe for food.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use at your own risk (even though it is molded plastic, the dyes and treatment process may make the plastic prone to leaking chemicals)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7219/Dolan Antenucci", "score": 0 } } ]

{ "question": "I purchased some Bakers and Chefs clear plastic squeeze bottles , which do not come with caps; however, there is a ridge about 1/3\" down on the bottle, suggesting that they're intended to work with a cap. Some of the reviewers on Amazon mentioned using foil, as well as some plastic cap they found in hardware store. I'm hoping to find something that fits well and ideally can be ordered online. Anyone have any suggestions?", "title": "Any suggestions on caps for Bakers and Chefs plastic squeeze bottles?", "forum": "cooking.stackexchange.com", "question_tags": "<equipment>", "link": "cooking.stackexchange.com/questions/37282", "author": "cooking.stackexchange.com/users/7219/Dolan Antenucci" }

[ [ "While you may be able to find a supplier that will sell you caps or allow you to switch out bottle tops when buying the bottles, these are not intended for long-term storage and are normally just covered with plastic wrap overnight or between uses.", "Squeeze bottles sometimes come with caps. If they do not, you can get caps at a restaurant supply store. There are, however, other ways of closing the bottles, using plastic wrap for instance." ] ]

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[ 9 ]

[ [ "Some bottles come with the caps.", "You can make a cover using plastic wrap.", "The bottles are not intended for long term storage so caps are not a priority.", "Some restaurant supply stores allow you to change caps or they sell the caps separately." ] ]

[ { "sents": [ { "text": "You are not stating whether you are making the pasta yourself or if you are using premade pasta.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I am going to assume it is the former.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For red pasta, I would recommend substituting some of the liquids with beetroot juice.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You will need to experiment with it to get the color right.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would also recommend trying it in pasta both with and without egg, as the yolk will play a role in how the color develops.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20069/razumny", "score": 5 } }, { "sents": [ { "text": "I tried boiling the noodles with colored water and it didn't change the color at all.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I made a corn starch slurry with cold water (approx 1/2 cup) and McCormick's Colors from Nature (red 2 tsp), which is just concentrated beet coloring.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I mixed it into the drained, but hot pasta and came out with a nice pink color.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I finished it with extra virgin olive oil to help keep the noodles from sticking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's not as uniform as I'd like, and a bit dark in some areas, but it'll work for a Minnie Mouse themed pasta salad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7820/cyberop5", "score": 3 } }, { "sents": [ { "text": "I've tried dying pasta by just adding food dye to the boiling water, but you don't get very deep colors.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I then tried letting it sit in the (cooled) water for a while, but it really didn't get that deep.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I didn't care about the texture as much; I needed something to use as intestines for halloween a few years back)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have the time, it might be easier to just make fresh pasta .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 2 } }, { "sents": [ { "text": "If you just happen to have a vacuum pump, you can try infusing the color similar to this article .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This method should push the color all the way through.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Otherwise, making it from scratch is the way to go.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This video explains how .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3649/MandoMando", "score": 1 } }, { "sents": [ { "text": "I just saw a video where someone mixed the cooked pasta in gel food coloring , and it took on quite vibrant colors.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I suspect that the colors will then transfer to whatever the pasta comes in contact with (like your kid's face, if they're a messy eater), but it might be useful once in a while.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And in looking at the amounts he was using, I wouldn't be surprised if a pound of pasta required an ounce (2TB / 30mL) or so of coloring.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(although he was using a strand pasta, which has more surface area than bow tie pasta)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 1 } }, { "sents": [ { "text": "i added food coloring to my boiling noodles, turned out great!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "very deep and fun!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/39899/Crystal Hennessey", "score": 0 } } ]

{ "question": "My daughter asked me if I could make her red bowtie pasta in honor of Matt Smith as Dr. Who. I'd rather not use an artificial dye. Either way, how would I go about coloring the pasta itself? Assume that I am starting from store-bought dry pasta. Would I have to add the dye to the water in large quantities, or would adding some to melted butter and tossing work?", "title": "How can I color pasta during cooking or afterwards, preferably using natural coloring?", "forum": "cooking.stackexchange.com", "question_tags": "<pasta><color><coloring>", "link": "cooking.stackexchange.com/questions/37995", "author": "cooking.stackexchange.com/users/2690/Jeff Axelrod" }

[ [ "You can substitute some of the liquids with beetroot juice or add food colouring to the boiling or cooked noodles, or you could just make fresh pasta if you have the time.", "The method of coloring pasta depends if you are using fresh or dried pasta. Add coloured vegetables to the pasta dough for fresh pasta and use food dye or gel for dried pasta." ] ]

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[ 9 ]

[ [ "Colouring pasta is easy if you make fresh pasta.", "To color dried pasta, add food dye to the boiling water or food gel to the drained pasta." ] ]

[ { "sents": [ { "text": "I have brewed coffee with my tea steeper in a pinch.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you are not grinding your coffee you should either buy a percolator grind, or if using a drip grind, you will want to use a filter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have a used a melitta #2 coffee filters in my steeper.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "They require a little finagling, but I can get it in there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A side note, after doing this you either need to treat the steeper with vinegar (or other acid) or wash it really well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Otherwise all of your delicious (and expensive)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "loose tea will be tainted with coffee flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21831/BigHandsome", "score": 4 } }, { "sents": [ { "text": "Both comments above provided good information and confirmation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Brewing Suggestions", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use a reusable coffee filter with that exact mesh, so it'd certainly work (for best results, don't grind your beans too fine).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I'd probably start with the usual french press brewing time, and adjust based on taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "People don't think of \"steeping\" coffee, but, just as with tea, your goal is to get out the most flavour, without crossing that line where the brew starts to get bitter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "– Satanicpuppy", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Nov 27 at 14:00 Technique Used by Others If you search the Amazon reviews for coffee, you'll find plenty of people...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "amazon.com/gp/community-content-search/results/… – derobert Nov 28 at 0:26", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I did this before posting the question, but I was looking for most definitive/authoritative results.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My Findings", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This technique does indeed work", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I found it not as flavorful as other methods (specifically, french press which is my usual method).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I used four minutes of brewing time as I do with the french press.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One odd issue", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I did encounter", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "was that the aroma was not as pleasant like it would be for other methods.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not sure what would cause this to occur.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Anyway, this appears to be another method to brewing coffee.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Although, if other options are available, I wouldn't bother with the tea basket.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/8942/JSuar", "score": 3 } }, { "sents": [ { "text": "Not mentioned here, but tea steepers are excellent for making cold brew coffee.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Simply fill the tea container with medium to coarse grind beans, immerse with water, and leave overnight; in the morning you have a nice smooth cup of coffee.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Typically the mixture is rather rich (almost espresso-like), so you can actually dilute it like americano and store the rest in a jar for later", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(it will actually \"mature\" in storage in taste even better, bringing out a fruit-like quality over a few days.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43231/SeoulComp", "score": 3 } }, { "sents": [ { "text": "There's a whole group of people who are ONLY willing to make coffee using a mesh filter basket (a.k.a. \"gold tone\" filter basket).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "As long as the mesh is fine enough, you'll be fine.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "That said, you will likely notice more sediment (or actual grounds, if your mesh is too porous) in the bottom of your cup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Again, some people actually prefer that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/23766/daglmu", "score": 2 } }, { "sents": [ { "text": "I’m continually on the road and even when good coffee is hard to find, hot water is available.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I make my coffee with one of these every day & love it!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the coffee is too finely ground, it will leave sediment in the bottom of the cup but I prefer a little “sludge” in my last sip.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In a pinch, add a little more hot water to the last sludgy swallow and...you have a little more coffee!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/69480/Fishinsis", "score": 1 } }, { "sents": [ { "text": "Yes...we do this all the time.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I use a steel tea filter with a fine mesh.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "There is a small amount of ground at the bottom of the cup but the flavour is good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I leave it to steep in the cup for 3-4 mins.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I prefer this to the french press which I am forever breaking and is a hassle to clean properly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is cheap and easy to clean up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have a separate filter for tea!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/68645/brightspark", "score": 0 } } ]

{ "question": "Is it possible to brew a good cup of coffee by steeping freshly ground coffee in a tea basket? Would the time amount be the same as for a french press (4 minutes)? It seems like it would technically work, but I couldn't find any personal accounts of its effectiveness. Has anyone tried this before? Similar to this question but I'm curious about using the tea basket specifically along with determining the correct steeping variable values.", "title": "Can a loose leaf tea basket be used for steeping/brewing coffee?", "forum": "cooking.stackexchange.com", "question_tags": "<coffee><tea>", "link": "cooking.stackexchange.com/questions/39802", "author": "cooking.stackexchange.com/users/8942/JSuar" }

[ [ "Tea steepers and mesh filter baskets are good for making coffee, especially cold brew, and some people exclusively use a mesh basket for this purpose. For best results, don't grind your beans too fine.", "Overall, using a tea steeper for preparing coffee is considered fine. Many people actually prefer it. A fine mesh filter or the addition of a filter paper are recommended. However, there are other, preferable methods for preparing coffee." ] ]

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[ 9 ]

[ [ "It is quite possible to brew coffee using a tea steeper. One with a fine mesh is best, failing that use a coffee filter paper inside.", "If better options for preparing coffee are available, do not use a tea steeper." ] ]

[ { "sents": [ { "text": "You can refrigerate all kinds of yeast-bread dough.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Right after kneading, before the dough has had a chance to rise, oil the dough lightly, cover with plastic wrap or use a ziplock, and place in the refrigerator.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "As the dough cools in the refrigerator the action of the yeast will slow down until the dough has reached refrigeration temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At that point the yeast is still working, but at a snail's pace.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So, during the first few hours in the fridge it may require a punch down or two, as there may still be enough warmth in the dough for the yeast to show active signs of life.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After the dough is completely cool, it may not need anything from you, but still check it at least every 12 hours or so - it may need another punch down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If at any point it grows to close to double it's original size, go ahead and punch it down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most doughs will be fine if babysat like this for up to 3 or 4 days.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When you're ready to bake, punch down the dough again (if necessary), shape, and allow to rise as if it had never taken its little nap in the refrigerator.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Of course this rise is going to take longer than non-refrigerated dough as it reaches room temperature, but it should be ready to bake when it looks like a non-refrigerated dough of the same type would look when it's ready to bake.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bake as usual.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm sure there are exceptions to the basic rules I've set out, but I've never had a problem doing this with any yeast-bread dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20183/Jolenealaska", "score": 15 } }, { "sents": [ { "text": "It is possible to cold proof for a week or even longer in the refrigerator.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I have even frozen dough for a month and then thawed it for a day in the fridge and still had ample spring during baking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Yeast will not die at cold temperatures, it just slows down.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "That being said the higher the protein and the more sugar the longer the yeast will be able to eat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Do not use tons of yeast if you want to keep the dough cold proofing for a week.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The small amount of yeast will continue to eat just fine until all sugars are gone.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cold proof immediately after kneading and forming the initial dough.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "High hydration dough works significantly better.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If not using a ziplock bag then place in a bowl with plastic wrap tightly over the top.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If oxygen is exposed to the dough the areas exposed will become hard and cake together not allowing for spring and uniform bread rising.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Allow dough to proof for 35 minutes once removed from the fridge.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Lightly shape long proofed dough so that it does not de-gas the bread.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "(DO NOT KNEAD ONCE OUT OF THE FRIDGE).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "There may be exceptions but those are for experienced bread bakers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/66048/Chris P.", "score": 6 } }, { "sents": [ { "text": "I have always used high quality 1 quart zip lock bags (ones with zipper).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fill with dough and let sit in fridge for 24 hours.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then freeze any you will not use in the next week.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They will blow up like little festive dough Balloons, once in a great while a zipper will break and need to be repacked.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Otherwise I find the pressure keeps the yeast in check and stores quite nicely.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Typically I make a big batch of dough on Sundays for the week using this method.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/34356/zerobane", "score": 1 } }, { "sents": [ { "text": "A dough will last approximately three days in the refrigerator; however, it is best to use it within 48 hours.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This is the best way to refrigerate your dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After the dough is kneaded, place in a lightly oiled, large mixing bowl.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cover tightly with plastic wrap and place in refrigerator.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43508/Warhol", "score": 1 } }, { "sents": [ { "text": "I’ve refrigerated and frozen bread dough many times.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All of the answers you got were excellent, but if I could add a suggestion: Once you’ve kneaded the dough and packed it (for this trick, you need a zipper bag), get as much air out of the bag as you can, seal it tightly, and place it in an ice water bath for a few minutes before putting it in the fridge.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "That will retard the rise quickly so you don’t get a big balloon of dough!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/65650/Just Joel", "score": 1 } }, { "sents": [ { "text": "I always just stick the dough in the fridge after it rises and take out a bit at a time", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "- I have found it’s totally fine for up to 5 days -", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "after that it has not such a nice additional smell and flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/77206/Sandra Iseman", "score": 1 } } ]

{ "question": "If I've made some dough and want to bake it later, how long can I store it in the refrigerator? Do I need to do anything special to make that work out? Are there any types of bread it won't work well for?", "title": "How long can I keep bread dough in the refrigerator?", "forum": "cooking.stackexchange.com", "question_tags": "<bread><dough>", "link": "cooking.stackexchange.com/questions/40039", "author": "cooking.stackexchange.com/users/1672/Cascabel" }

[ [ "All kinds of dough, especially high hidration, can be refrigerated immediately after kneading, and will last for a few days. The cold temperature will not kill the yeast, but rather just slow it down. Cover with plastic wrap or place in a ziplock bag, remove as much air as possible and place in the fridge. When ready to use, lightly shape the dough without punching down or allowing the gas to escape.", "It is quite possible to refrigerate bread dough and use it 3 to 5 days later. It should be put in an air-tight container for refrigerating. There are differences of opinion on the ways to work the dough after refrigerating. Some people advocate kneading while others do not. " ] ]

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[ 9 ]

[ [ "Bread dough can be kept in the fridge without problems for 3 to 5 days.", "There are certain things that need to be done before putting the dough in the fridge and after taking it out, such as closing in a zipper bag, allowing to rise before baking and kneading/not kneading after refrigerating. " ] ]

[ { "sents": [ { "text": "I've never used ricotta or any soft cheese on my lasagne - I wonder if it is an Italian American convention.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I use bechamel sauce, mozarella and parmesan, and it works very well.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4194/ElendilTheTall", "score": 25 } }, { "sents": [ { "text": "Use any fresh cheese like fior di latte, bocconcini, or fresh mozzarella with a little bit of fresh parmesan.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It depends on the region, some people use non cheese sauces like béchamel and even some use orange cheddar.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you like a fresh and subtle tasting lasagna without the gritty texture of ricotta, a nice mix of fior di latte and fresh mozzarella along with thin fresh lasagna strips make a lovely dish.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3649/MandoMando", "score": 6 } }, { "sents": [ { "text": "For one nondairy option you can use a puree of cooked garbanzo beans (chickpeas), lemon juice, salt, a bit of cornstarch, and garlic if desired.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I like this for lasagnas as it doesn't overpower the dish with a cheesy flavor and lets the vegetable flavors really come through.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another option is to soak cashews for a few hours, then puree them with lemon juice and salt, adding water as needed.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/220/kevins", "score": 5 } }, { "sents": [ { "text": "Cream Cheese is a great substitute.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I have a friend with similar distaste to cottage cheese", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so we just use cream cheese, cheddar and mozzarella.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/34174/Torii", "score": 4 } }, { "sents": [ { "text": "I agree with the texture issue.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I had luck this week using real - not light - sour cream instead of ricotta.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I combined provolone, mozzarella and the sour cream togther before adding the additional ingredients.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/40252/Missy", "score": 4 } }, { "sents": [ { "text": "I read through all the answers because I was out of my two favorites for lasagna -- ricotta and cauliflower.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "People interested in a great alternative to ricotta and cottage cheese, might try steamed, pureed cauliflower with some cream cheese stirred in while hot.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I like this as \"faux mashed potatoes\" but it works well in lasagna, especially with slides of zucchini and yellow squash which are a good substitute for a noodle layer, or sauteed portabella, or broiled/grilled slices of eggplant.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bon appetit!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/54334/CAM", "score": 3 } }, { "sents": [ { "text": "Also try sieving or blending the cottage cheese first, if you don't like the texture but don't mind its subtle flavour.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 2 ] ] }, { "text": "It changes the texture totally, and my husband will happily eat it in pasta dishes, even though he doesn't like the texture usually.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42663/Rose", "score": 2 } }, { "sents": [ { "text": "I have been experimenting with a mushroom, egg and crouton mix instead of ricotta still polishing the recipe", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "but I like it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have even made a breakfast lasagna with scrambled eggs, hashbrowns, salsa, and sausage, and cheese of course.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35862/dave", "score": 1 } }, { "sents": [ { "text": "I make a white sauce using the mozzarella cheese.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Since I use non-fat milk to make the sauce, it cuts down on calories.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This has always worked very well in my lasagna recipe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42270/C. McClure", "score": 1 } }, { "sents": [ { "text": "Crumbled firm tofu with some seasonings is a commonly used layer in vegan lasagna recipes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35312/rackandboneman", "score": 1 } }, { "sents": [ { "text": "My mother mixes the cottage cheese into the meat & sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I HATE cottage cheese", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it's not bad this way", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "bc you dont get a thick layer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "She mixes it while the meat sauce is still on the stove", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so it melts for the most part.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't eat lasagna out bc", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can't stand the layer of ricotta or cottage cheese.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43978/Traci", "score": 1 } }, { "sents": [ { "text": "I substitute small curd cottage cheese for the ricotta cheese and i mash any large curds...", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "i seriously dislike ricotta and cottage cheese and this way", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(whey)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "i don't notice it being in there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, I use 1/2 amount in recipe and this camouflages the ingredient as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hope this suggestion helps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/45717/D Hager", "score": 1 } } ]

{ "question": "I really cannot take the texture of ricotta or cottage cheese in food, to the point where I will gag when it is in my mouth. However, most of the recipes I have seen for lasagna involve using one or the other. Is there something I can use as a replacement that will do the same sort of cheese thing that they do, without the weird texture?", "title": "What can I use as a replacement for ricotta or cottage cheese in a lasagna?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><cheese><pasta><lasagna>", "link": "cooking.stackexchange.com/questions/41403", "author": "cooking.stackexchange.com/users/3058/Ash" }

[ [ "You can use bechamel sauce, mozarella and parmesan, or substitute with another fresh cheese like fior di latte or bocconcini. Cream cheese, sour cream or cottage cheese can also be good, or nondairy options include cooked garbanzo beans, soaked and pureed cashews with lemon juice or crumbled firm tofu. To hide the texture of ricotta, it can be mixed with the meat or sieved/blended.", "Numerous options are available to people who dislike ricotta in their lasagna. These include other cheeses as well as non-dairy options like tofu and cauliflower. However, there are also ways to improve the texture if you wish to use ricotta, including sieving it or adding it to the meat sauce. Ricotta is not an ingredient in Italian lasagna and may be an Italian American convention." ] ]

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[ 9 ]

[ [ "There are a large number of alternatives to ricotta in lasagna, including non-dairy options such as cauliflower and tofu, as well as different types of cheese.", "Using ricotta in lasagna may be an Italian American convention as it is not used in other countries.", "To avoid texture issues with ricotta, it can be sieved before using or added to the meat sauce so it melts." ] ]

[ { "sents": [ { "text": "Melting the butter and mixing it with milk or other liquid ingredients is almost always done as part of the muffin method, where a muffin, cake or quick bread batter is formed by mixing dry ingredients together, wet ingredients together, and then quickly combining the two.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In practice, the butter is not going to mix with the milk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is going to mostly float on top, and stay liquid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You will have sufficient time to combine the wet and dry mixes, and create the batter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Putting them together just makes it easier to form the final batter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It would work just as well if you made a dry mix, then added the remaining liquid ingredients (usually milk, eggs, and maybe some flavoring), and then the melted butter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When you stir the dry and wet mixes together, the butter is going to become fairly uniformly mixed into the batter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note that many quick breads are made with oil, which is treated the exact same way, even though melting is not an issue.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only reason to use butter is because the flavor is desired for whatever item is being made.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14401/SAJ14SAJ", "score": 3 } }, { "sents": [ { "text": "There are actually some recipes I've found that specifically call for adding melted butter to ice cold milk or buttermilk, intentionally creating little butter globs.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "For example, in this America's Test Kitchen recipe for \"Lighter Chicken and Dumplings\" they do this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "FOR THE DUMPLINGS Whisk flour, baking soda, sugar, and salt in large bowl.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you watch the video , the reasoning is explained (starting at 3:20): These little clumps of butter, once they are in the dough, they are going to melt in the dumplings and form little bursts of steam that are going to help the dumplings rise.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now, while this may be an unusual method, the results will be similar in other applications.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Because butter is partially water, when that water heats up, it turns into steam, which expands and creates airy space in the dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With the dumplings, the effect is a nice, light dumpling that floats (as you would hope).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In general, however, as rumtscho pointed out in a comment, all ingredients should be room temperature unless otherwise instructed, so even after melting your butter, you will need to allow it to cool and allow your eggs and milk to come to room temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Doing so will prevent butter from forming clumps in recipes when they are unwanted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/33128/Catija", "score": 3 } }, { "sents": [ { "text": "Egg yolk or citric acid are emulisifying agents readily available and oftentimes used in cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I haven't experimented with these.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, you may add a small (around 1 teaspoon per 200g smelted butter) amount of flour to the liquid butter, this prevents the butter from stagnating in large globules.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Add the flour to the butter and mix in promptly to avoid clumping of flour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then, add the Butter(+flour)-mixture to the liquid batter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Be careful with adding too much flour as it may reduce the butter's temperature below stagnation before mixing it into the liquid batter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Source: Experience and engineering degree in physics with minor in polymer technology (which includes knowledge on emulsions).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/52097/mhj", "score": 1 } }, { "sents": [ { "text": "You can whisk the eggs, add melted butter, whisk again to emulsify, then add the milk, it will all be emulsified.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/52171/jerryf", "score": 1 } }, { "sents": [ { "text": "When I make pancakes, which has the same problem of mixing eggs, (butter)milk, and melted butter - what I usually do is separate the eggs, mix the butter with the yolks, and mix the whites with the milk - and only then whisk everything together.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The emulsifiers in the egg yolk help keep everything mixed together, rather than the butter just solidifying and separating out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/32573/Chris Macksey", "score": 1 } } ]

{ "question": "I've seen a lot of recipes, particularly for things like quick breads, that call for combining melted butter with milk and eggs before mixing with dry ingredients. Of course, if the milk and eggs are cool the melted butter will immediately solidify. Is there a technique for this that recipe writers are assuming I know? Or is it just intended that there be little droplets of solid butter suspended in the batter or dough?", "title": "Adding melted butter to cold milk in baking", "forum": "cooking.stackexchange.com", "question_tags": "<baking><butter>", "link": "cooking.stackexchange.com/questions/43114", "author": "cooking.stackexchange.com/users/21238/Anthm" }

[ [ "Some recipes intentionally create these little butter globs to improve the texture, but this effect can be avoided by whisking the eggs (or yolks) with the butter first or adding a little flour to the liquid butter before adding it.", "When the recipe does not call for butter globules to be formed, you can avoid this happening by mixing a small amount of flour with the butter or whisking the butter with eggs before adding other ingredients." ] ]

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[ 9 ]

[ [ "Some recipes actually call for globules of butter to be formed.", "There are various methods for preventing butter globules forming, including adding flour to the butter and whisking with eggs." ] ]

[ { "sents": [ { "text": "Honeycomb can be made with honey or molasses but the flavor will not be the same.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "There isn't a US equivalent - we have molasses, but it's darker.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You can substitute corn syrup in recipes where it isn't the principal ingredient, but here that would not work.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "That being said, my local grocery store has a British food section which carries golden syrup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You probably don't have to substitute, you just need to find it in your local grocer.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/11556/derivative", "score": 10 } }, { "sents": [ { "text": "I use Golden Syrup, here in the US, all the time; I find it in the regular baking section, but I have seen it, like the previous answer, in the international section.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I'm sure it's the same in the UK, but here it now comes in easy-pour plastic bottles (just in case you were looking for it in different packaging), rather than only in tins like I used to buy (centuries ago) at the British NAAFI in Rheindahlen, Germany.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have actually substituted it for corn syrup (my nephew is allergic to corn) w/", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "great results (you must stir constantly when making peanut brittle because it burns faster, but it still makes great brittle, & it makes a slightly softer truffle, but not enough that most would notice), so I'd be interested to hear what happened if you still cannot find Golden Syrup in your area and did use corn syrup...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "perhaps you'd have to add some cane sugar, to keep it from being too stiff (ahem)?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm not a food chemist, obviously , but I do like to experiment with food & was happily surprised by my results.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My other answer would be \"Amazon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They have everything.\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/24833/beachgirl", "score": 7 } }, { "sents": [ { "text": "make your own golden syrup by boiling sugar and water and add a little lemon juice to stop it crystalizing there are a few videos on youtube to show you how its made well easy hope", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 2 ] ] }, { "text": "this helps another brit now living in the usa", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35406/keith", "score": 4 } }, { "sents": [ { "text": "I had never heard of golden syrup and found these when I googled it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can order it online, for example from King Arthur .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "And you can make your own as in this video .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35464/Michelle", "score": 2 } }, { "sents": [ { "text": "I find it odd when people say there's no equivalent in the USA, I beg to differ .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "We have Golden Eagle Brand golden syrup since 1928 that's made right here by hand to this day.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It's made in Fayette, Alabama", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and it's far superior to Lyle's.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can order it online", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's $3 a pint!!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can order it in the 16 oz or all the way up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I usually purchase the 32 oz for $6.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you haven't tried it please do!!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Check out their Facebook page GOLDEN EAGLE SYRUP.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41435/Bea", "score": 2 } }, { "sents": [ { "text": "In the U.S.A. you can buy Lyles Golden Syrup (11.46 ounce) in the International Foods section at Publix.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35403/Expat Aussie", "score": 0 } }, { "sents": [ { "text": "just make your own...", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 2 ] ] }, { "text": "its simple and for 1/4 price", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/39780/Alison ", "score": 0 } } ]

{ "question": "Having recently moved from UK to US, when making honeycomb, what should I use as a replacement for Golden Syrup?", "title": "What is the US equivalent of Golden Syrup (UK)?", "forum": "cooking.stackexchange.com", "question_tags": "<syrup><sweeteners>", "link": "cooking.stackexchange.com/questions/43920", "author": "cooking.stackexchange.com/users/24768/Sam Thompson" }

[ [ "Some Americans are more familiar with honeycomb, corn syrup or molasses, but Golden Syrup is available online or in the international food section of many grocery stores.", "There are a number of products than can replace golden syrup in recipes. However, in the USA , this is not necessary as the British and American version are available in stores and online. An alternative is to make to make your own golden syrup using sugar, water and lemon juice." ] ]

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[ 9 ]

[ [ "Honey or molasses can be used to replace golden syrup in recipes but they may change the taste.", "Golden syrup, both the British and the US version, is available in the USA so there is no need to substitute.", "You can make your own golden syrup with sugar, water and lemon juice." ] ]

[ { "sents": [ { "text": "As far as foods that double as dishes, off the top of my head", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I could only thing of a bread bowl for soup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could certainly drink coffee out of a bread bowl, but I don't think it will be enjoyable.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "A bit of googling leads me to: http://www.fastcoexist.com/1680504/a-cookie-coffee-cup-thats-easy-to-recycle-just-eat-it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The trick behind this is that it's a cookie lined with \"special icing sugar\" that works as a semi-waterproof barrier and an insulator.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will dissolve over a long enough time, though, and will sweeten the coffee as it sits in the cup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can't find any information on when it hits stores, but it's a Lavazza product.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/11556/derivative", "score": 7 } }, { "sents": [ { "text": "As long as you're content with single-use edible containers, a hard vegetable which can be eaten raw would serve.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "For example, you could drill a carrot to make a shot glass; if you get a big carrot then it would hold an espresso.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The flavour imparted might not be so great, though: it would probably be better for vodka or other beverages which are known to mix well with carrot juice, because even if you dry the inside after drilling juice will continue to leach into it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Repeated use would suffer from problems of mould, as well as from the inner surface becoming cooked.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4590/Peter Taylor", "score": 2 } }, { "sents": [ { "text": "As a child, if i was every lucky, i used to have hot chocolate and croissants on saturday mornings.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One thing i would do is tear one of the arms off the croissant, dip it into the hot chocolate, and use it as a tiny drinking horn.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A quarter of", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "a century later, we live in an age when humanity has the technology to deep - fry croissants .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is surely not beyond the wit of man to put these two ideas together: make some sort of cup out of croissant dough, probably bake it a bit to give it some shape, then deep-fry", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It won't be the same texture as a doughnut.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will, however, be topologically equivalent to a doughnut - a jam doughnut!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7364/Tom Anderson", "score": 1 } }, { "sents": [ { "text": "I'd attack this by making a cup shaped pastry (or some kind of hard cookie dough in a cup shape) and then sealing the inside of it with high temperature chocolate .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You could then serve coffee in it as long as it isn't too hot to melt the chocolate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note that regular chocolate melts at too low a temperature, you'd need to shop around for the right product.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19707/GdD", "score": 1 } }, { "sents": [ { "text": "This is probably as close as you are going to get, at least that I know of. http://www.eater.com/2015/2/25/8106849/kfc-edible-coffee-cups-cookie-cups-buckets-fried-chicken", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19273/draksia", "score": 1 } } ]

{ "question": "One joking characterization of a topologist is someone who can't tell their donut from their coffee mug. As a novelty, I would very much like a food I can drink coffee out of. Does this exist? If not, what could I do to make it? It doesn't have to be anything like a donut, but if it is, that would be excellent.", "title": "Closest thing to a donut I can drink coffee out of", "forum": "cooking.stackexchange.com", "question_tags": "<coffee>", "link": "cooking.stackexchange.com/questions/43957", "author": "cooking.stackexchange.com/users/24793/user2357112 supports Monica" }

[ [ "You could try drinking coffee out of a bread bowl or hard vegetable, but this is unlikely to be enjoyable. It could also be possible to deep fry a cup-shaped pastry or seal it with high temperature chocolate.", "A bread bowl, raw vegetable, fried croissant and chocolate-lined pastry are possible edible options for use as a coffee mug." ] ]

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[ 9 ]

[ [ "A bread bowl, raw vegetable, fried croissant and chocolate-lined pastry are possible edible options for use as a coffee mug." ] ]

[ { "sents": [ { "text": "Bisquick is a dry product that contains partially hydrogenated soybean and/or cottonseed oil and leavening.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You can get recipe ideas from their website .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With the Bisquick, some powdered eggs and powdered milk, you could create all kinds of fun mixes for camping.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20183/Jolenealaska", "score": 8 } }, { "sents": [ { "text": "I just take a little vegetable oil in a small Nalgene bottle that seals tight.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For a week with 9 people I wouldn't even use up 200ml, and I presume you're doing a shorter trip with less people, so the weight is not an issue.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can then add it to what you're cooking, use it to fry things, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I also take cornmeal to fry pizza or English muffins.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Using regular oil and regular recipes makes a lot more sense than trying to use something unusual.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/304/Kate Gregory", "score": 4 } }, { "sents": [ { "text": "You can consider using lard, shortening, or ghee.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "They are not dry, but they are more easy to store and carry and melt less easily than butter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In case fat content is a concern, here is a quick list: Vegetable oils have about 15 gms of saturated fat per 100gms of oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Vegetable shortening has about 20 gms of saturated fat per 100gms of shortening.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lard has about 40 gms of saturated fat per 100gms of lard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Butter has about 50 gms of saturated fat per 100gms of butter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ghee has about 60 gms of saturated fat per 100gms of ghee.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Shortening, lard, and ghee all respond differently to heat, so it helps if you're familiar with how they respond when you're using them to cook.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ghee also has a distinct aroma, so if you or those who would eat the food are not familiar with ghee, you should try it out first before deciding on it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In addition to this, I am trying to work through your specific use-case.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can still actually use oil or butter.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The advantage is that fats don't spoil easily.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I'm not sure what or how you intend to cook, but you can consider the following techniques:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have chunks of food, like chopped vegetables, pieces of chicken, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "that you are sure to cook, you can just coat the food in butter, salt, and seasoning, which you can then wrap in foil and store in a container.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will be easy enough to carry without spillage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When you need to cook it, just toss them into the cooking vessel, and cook till they slightly sear.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then, you can add water and let it simmer till done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have things like ground beef or similar food, again you can put butter, salt, and seasoning in the mixture, and make them into small dollops (like meatballs), and you're good to go.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you can provide more details about what kind of dry foods you are trying to pack, then I am glad to suggest other (possibly more suitable) solutions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/24868/Dhruva Ghosh", "score": 3 } }, { "sents": [ { "text": "there is a powdered cocoa butter product called mycryo.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "it's intended for frying, but it might work for your intended purposes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://www.cacao-barry.com/usen/2516", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/24852/ChefJoAnna", "score": 2 } }, { "sents": [ { "text": "There is a thing called powdered shortening or you can get powdered butter.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "They are just add water products that you can put in a recipe like that and it will work fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35339/ccw4", "score": 1 } }, { "sents": [ { "text": "I agree with just making the brownies ahead of time and putting them in zip lock bags.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you really want something you can make during camping, you could try the 3-2-1 cake recipe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take a box of angel food cake and mix it with a box of another cake mix (chocolate, vanilla, spice, lemon, etc.).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then take 3 TBSP of the mixture, mix with 2 TBSP liquid (can be anything), and microwave for 1 minute.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm sure you can adjust it to cook over a fire somehow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've made this using chocolate cake.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To me it still tastes like angel food cake and not very chocolatey.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Maybe using any other flavor would be good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could try it with a brownie mixture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I might work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will won't give you the brownie texture (it is airy like angel food cake), but it might impart some brownie qualities.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21513/Brooke", "score": 0 } }, { "sents": [ { "text": "You could make your own powder oil by adding some maltodextrin to the oil you want to powderize.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 4 ] ] }, { "text": "About 4 gram of maltodextrin to 10 grams of oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18071/Kasumi", "score": 0 } } ]

{ "question": "I would like to know if there is a dry food product available that is a good substitute for vegetable oil or butter. I want to package dry mixes that I can take camping with me where hopefully all I would need is to add water to cook it.", "title": "I want to substitute liquid oil with a dry product", "forum": "cooking.stackexchange.com", "question_tags": "<oil><butter><camping>", "link": "cooking.stackexchange.com/questions/44015", "author": "cooking.stackexchange.com/users/24851/Tammy" }

[ [ "You can use Bisquick or other commercial or homemade shortening, cocoa butter or oil together with other powdered ingredients to make recipes when camping, but it may be better to use oil, lard, shortening or ghee and these do not spoil as easily as butter.", "There are various options for replacing oil when camping. These include Bisquick, powdered cocoa butter and powdered shortening. However, regular oil and fats, such as lard, shortening or ghee, can be used. Finally, you can powderize your own oil by adding maltodextrin." ] ]

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[ 9 ]

[ [ "Bisquick is a product that can replace butter or oil for camping.", "Regular butter or oil can be used for camping.", "An alternative could be lard, shortening or ghee as fats do not spoil easily.", "Powdered cocoa butter or powdered shortening could be used.", "ou can make your own oil powder by adding maltodextrin to oil." ] ]

[ { "sents": [ { "text": "People choose to eat vegetarian diets for a number of reasons.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not only might the flavor offend your guest, but it may cause them to be physically ill.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can substitute vegetable stock or broth for the meat products you are accustomed to using.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Mushrooms lend a meaty flavor to dishes they are used in and could potentially be used to replace your meat.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I would suggest cooking them separately first to draw out the moisture, then adding them to the beans near the end of the cooking process so they soak up some of the flavors and have a chance to marry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Remember mushrooms are little culinary sponges.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They will take flavors and run with them, adding their own earthy notes in the process.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Search for vegetarian rice and beans dishes to get an idea of the possibilities here.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "From an etiquette standpoint, you may want to avoid the temptation to apologize to your other guests for having to make a veggie substitution as that would be a quick ticket towards alienating your vegetarian pal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I only mention that because some people don't think about things like that", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I have a few friends who are on restrictive diets.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They are sometimes embarrassed when people go out of their way to make menu changes for them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another alternative altogether is to find a way to prepare two versions of the dish.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Meaning, you could use meat as you are accustomed to but leave a portion of the food vegetarian.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When it's practical", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like this option a lot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It just comes with the downside of increased cleanup and stovetop logistics issues.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17063/Preston", "score": 26 } }, { "sents": [ { "text": "The answer to this is yes: avoid meat-based broth.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "From a dietary perspective, meat is unsettling to the stomach of a long-time vegetarian, and quite possibly repulsive, and the fact that it's broth (and thus, perhaps, \"not really meat\") is not the kind of call you want to make on behalf of someone who defines their own dietary restriction.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I have had personal experience with this from two angles: first, I once cooked for a vegetarian friend and had the foresight to ask this question of her, and she thanked me for it, because she had had to refuse food in the past because someone figured \"it's just broth; that's okay, right?\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was not okay.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And second, my family now includes several long-time vegetarians who say that meat is, at best, weird, and sometimes nauseating just to smell.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Occasionally I do make food that ought to taste like meat, which I try to mock up with particularly savory spices.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A small amount of hot spicy Hungarian paprika is surprisingly effective at conveying the main aspect of meat's taste, at least in a soup where the main flavor is supposed to be something else.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I imagine it would work with a beans and rice dish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would agree with Preston Fitzgerald's suggestion of mushrooms, too; even better, if you can use a mushroom broth, since despite optimistic claims, mushrooms themselves are not a good substitute for the tactile experience of meat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add a little extra saltiness to enhance these flavors (but not to the point of making the dish actually very salty, of course, and", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "since you mention dietary restrictions, that's another one to watch for).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Edit:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "An update on the subject of the meat smell: there now exists a substitute meat product called \"Beyond Meat\", which makes hamburgers that I, as a relatively recent pescatarian, find to taste almost exactly like actual hamburgers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They also smell pretty similar, though not the same.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My wife, who has the aforementioned meat revulsion, says that the smell is \"borderline\", though fortunately on the edible side of the border.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3377/Ryan Reich", "score": 10 } }, { "sents": [ { "text": "Many people avoid meat on moral grounds; many others avoid certain types of meat on religious grounds.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could risk really offending someone.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "If you want to add that meaty background taste you can try soy sauce, but sparingly, and maybe add less salt.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/25202/Bloke Down The Pub", "score": 4 } }, { "sents": [ { "text": "Vegetarians do not eat meat or things made from meat.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Meat stock is made from meat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Do not put it in food for vegetarians.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "End of.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/24117/David Richerby", "score": 3 } }, { "sents": [ { "text": "While some vegetarians wouldn't mind, most would so you are better off avoiding any meat.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "There are probably vegetarian stock options which you could use instead, I'd recommend using those to be sure.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If it were me I would look to add depth of flavor in vegetarian acceptable ways.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Caramelization of sugars is a good way and can be achieved by sauteeing or roasting vegetable, and perhaps frying the rice before cooking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19707/GdD", "score": 2 } } ]

{ "question": "Yes, cuban rice and beans is usually cooked with meat... or at the very least with the broth of it. If I'm cooking for a vegetarian I don't know, should I avoid the meat broth? Is there anything vegetarian that would give an equivalent flavour?", "title": "Should I avoid meat broth when cooking for vegetarians?", "forum": "cooking.stackexchange.com", "question_tags": "<rice><vegetarian>", "link": "cooking.stackexchange.com/questions/44491", "author": "cooking.stackexchange.com/users/18168/dsign" }

[ [ "Vegetarians do not eat meat or meat products, so you should substitute vegetable stock and try to add some of the missing depth with something like soy sauce, sauteed or roasted vegetables, fried rice or mushrooms. You could also try preparing two versions of the dish with and without meat. ", "Vegetarians do not eat meat for many reasons and serving them a dish containing meat products may offend them or make them sick. However, there are many alternatives to meat products that give the same result. When in doubt, make two versions one for vegetarians and one for carnivores." ] ]

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[ 9 ]

[ [ "It is not difficult to find alternatives to meat broth when cooking for vegetarians. Some options are vegatable broth, soy sauce and mushrooms. Ideas can be got from vegetarian recipes.", "Make two versions of the dish: one for vegetarians and one for carnivores.", "Vegetarians do not eat meat for many reasons. Choose suitable alternatives to avoid offending a friend or making them sick." ] ]

[ { "sents": [ { "text": "Microwaving meat to defrost it tends to start cooking it at the edges and generally make it go weird and rubbery", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "(scientific terms I know).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So yes, it is better to defrost 'naturally' in the fridge, in terms of quality.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Freezing damages meat by bursting the cell walls as their water expands.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This affects the texture more than the flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The damage is done when freezing, not cooking from frozen, so the latter should not effect taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The main issue with cooking from frozen is that if the item is big (say, a roasting joint), the outside can be overdone by the time the middle gets up to a safe temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4194/ElendilTheTall", "score": 15 } }, { "sents": [ { "text": "Defrosting in the fridge is typically better than thawing in the microwave ...", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "but not if the item is still frozen by the time you want to cook it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(eg, large whole poultry may take more than a day to thaw)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The issue is that you want to minimize the potential to cook the item being defrosted, so you don't want to thaw it using too hot of a thawing method.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You also don't want to leave many foods for too long in the food 'danger zone'", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(40°F to 140°F / 4°C to 60°C)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "for too long.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the item to be thawed is wrapped in plastic (or will fit in a zip-top bag (make sure to remove most of the air))", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "we can use methods such as running cold water baths (place food item in a container, add something to weight it down, place container in water, run a trickle of cold water into the container).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The increased thermal mass of the water vs. air allows us to thaw the item more quickly than we'd get from puttng it in the fridge.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also note that in cases like steak, it may be better to cook from frozen , assuming care was taken when freezing it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 4 } }, { "sents": [ { "text": "I prefer meat thawed in the fridge over the course of a couple of days to microwave defrosting.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "As previously said, the microwave cooks the edges, but it also seems to release juices and fat from the meat, hence making the meat a little tougher in my opinion, including ground meat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In addition, if you are thawing ground meat for patties, they will NOT bind well after microwave thawing due to the melted fat throughout the meat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If I am in a rush, I will shorten the defrost in microwave, and then refrigerate in order for the ground meat to set or become firm (coagulate, what a great word) for easier handling for making patties.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27121/Tanya C", "score": 2 } }, { "sents": [ { "text": "Absolutely.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Most microwaves defrost unevenly.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "On the other hand, there are a couple faster ways to defrost other than letting it sit on the counter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Further, it is in fact even better to let meat defrost more quickly, because meat left out will allow bacteria to grow, which is a further concern.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One tip is to let a frozen food rest in warm water while sealed in a waterproof bag of some sort.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This will significantly decrease defrosting time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The old wives' tale was based off the presumption that letting it sit out is the only way to defrost evenly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It does hold some grain of truth, as quickly defrosting an item runs a chance of the inside not defrosting all the way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, due to the distribution of temperature, if you let a frozen item sit in water (while in a waterproof bag), the temperature will eventually even out, defrosting it all the way to the core.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27288/seasonedaddict", "score": 2 } }, { "sents": [ { "text": "Defrosting in the microwave just doesn't work properly.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Ice hardly absorbs any microwaves, compared to liquid water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So microwaving heats the already unfrozen parts while the frozen parts only get affected indirectly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So it doesn't speed up things very much, costs lots of energy and spoils the meat as mentioned by other answers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But this is an effect of the microwave more then the speed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you want to speed up defrosting, put the meat in a plastic bag and put it in warm water.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have never heard of any negative effect taste or quality wise.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's probably even more hygienic, because those little critters that live in your meat until you cook it will start to reproduce once, they are unfrozen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So you want to have the time during which the meat is only half frozen as short as possible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27311/Jens Schauder", "score": 1 } } ]

{ "question": "I was taught the idea that if you let frozen meat thaw out over night then it is better for the end product that defrosting it in the microwave? Does this have merit or is it just an old wives tale? Also does cooking frozen meat effect the taste or will it just take longer to cook?", "title": "Is a longer defrost better than microwave defrosting?", "forum": "cooking.stackexchange.com", "question_tags": "<freezing><defrosting>", "link": "cooking.stackexchange.com/questions/47351", "author": "cooking.stackexchange.com/users/18910/Neil Meyer" }

[ [ "The microvwave often defrosts meat unevenly, giving it a rubbery texture and cooking the edges while the middle stays frozen. It is better to defrost in the freezer over a couple of days or put it in a waterproof bag and let it rest in warm water.", "Defrosting meat in warm water or in the fridge are the preferred options. Moreover, defrosting in the microwave does not lead to even defrosting and mat affect the meat texture." ] ]

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[ 9 ]

[ [ "Defrosting meat in the frisge or in warm water is the best method and does not affect the taste.", "Microwave defrosting does not give a satisfactory result and it may affect the texture of the meat." ] ]

[ { "sents": [ { "text": "Mint likes oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And it likes water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And it likes alcohol.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Like most complex flavors, mint is complicated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The greener, vegetal notes are going to be from compounds like chlorophyll, and will be alcohol and very weakly water soluble.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The astringent, sharper notes are going to from compounds like menthol, which are oil soluble.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In general, the faster flavors, the ones that hit fast and fade faster, are water soluble, while the ones that linger are oil soluble.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mint flavor is sold both as an extract, in a base of water or alcohol, and as an essential oil, in a base of... oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for cooking, I would skip the tomatoes entirely, and do a mint and parsley pesto with walnuts and olive oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Why?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like mint.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27328/Tenway Norsing", "score": 4 } }, { "sents": [ { "text": "Mint is closely related to Basil and can be treated in the same way.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "So for a tomato sauce you will probably get the b est results by adding bruised mint leaves towards the end of the process.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Too much cooking will boil off the more subtle aromatic flavours and you will end up with something a bit harsh and medical.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It may even be best to add ripped mint leaves to the warm sauce just before serving as this will give you the subtle and fresh flavours you want without it ending up like tomato toothpaste.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42461/Chris Johns", "score": 3 } }, { "sents": [ { "text": "I would cook the sauce and toss in the mint at the last minute, right before you use the sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I don't think you want to heat/cook the mint, as it might result in too much of a vegetal note.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Of course, more mint and/or more surface area (chopped) would produce more flavor...depends on your use of the sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17143/moscafj", "score": 1 } }, { "sents": [ { "text": "Depends on what you are planning to serve the sauce with, you could consider a mint jelly which is mildly sweetened and would not overwhelm the tomato flavor , it would save you from sweetening the tomatoe sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you don't have that particular item right now , go with mint leaves directly into the sauce when it starts to simmer, leave it there for a couple of minutes (2 to 5 minutes) but make sure you can remove them easily (cheese clothe, a small mint branch with leaves attached), the longer the mint simmers with the sauce, the stronger mint taste you'll get.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would not put it at the last minute as your sauce might overcook as you try to transfert mint flavor to it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/24447/maximegir", "score": 1 } }, { "sents": [ { "text": "It depends on what you mean by \"tomato based mint sauce.\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The tomato sauce that is one of the classical French mother sauces contains ingredients that probably don't pair well with mint (bay, thyme, and pork come to mind).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I assume that you intend your \"sauce\" to be more of a simple Italian tomato sauce or perhaps a salsa?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would definitely recommend using your mint without cooking it - I would chop it and mix it with your other ingredients immediately prior to service to take full advantage of its magnificent aroma.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If the tomato part of your dream sauce needs cooking, keep your cooking time to a minimum to make sure your tomatoes don't lose their bright acidic taste - throw-in the mint at the end.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I don't think that mint would taste as good with long-cooked tomatoes (they'd be too sweet)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I really don't think your fresh mint would cook well into your tomatoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ultimately, I think that your fresh mint would go best with uncooked tomatoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For me at least, the taste of tomato and mint immediately brings to mind tabbouleh salad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take away all the parsley and bulgur wheat", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(they certainly aren't very sauce-y) and the remaining ingredients really form the basis of a salsa fresca - sort of a minty pico de gallo.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Going with that idea, I'd recommend a salsa made with crushed or chopped tomatoes, minced garlic, very finely chopped onion or shallot, lemon juice, olive oil, your fresh mint, maybe some fresh basil, salt and pepper -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "maybe", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "even some very fine", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "lemon zest?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Run it through a food-processor", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "if you want it more smooth - personally, I'd leave it a little chunky so that the different ingredients surprise the palate and the aroma of the fresh mint doesn't get lost.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think this concoction would taste great on bruschetta or crostini, on fish, maybe with poached eggs and toast?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's the best recommendation I can make w/o knowing more about the plans you have for your tomato-mint sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27244/Stephen Eure", "score": 1 } } ]

{ "question": "I want to create a tomato based mint sauce. I have access to fresh mint. What is the best way or the best time while cooking the sauce to incorporate the mint? Are the flavor components in mint water or fat soluble?", "title": "What is the best way to infuse mint into a tomato sauce?", "forum": "cooking.stackexchange.com", "question_tags": "<sauce><herbs>", "link": "cooking.stackexchange.com/questions/47397", "author": "cooking.stackexchange.com/users/27262/Philip V" }

[ [ "Mint is closely related to basil and can be treated in the same way, adding ripped or bruised leaves just before serving to prevent the subtle flavours from being lost or changed.", "Mint should definitely be added to a tomato sauce at the end of cooking, maybe even just before serving." ] ]

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[ 9 ]

[ [ "Mint should definitely be added to a tomato sauce at the end of cooking, maybe even just before serving." ] ]

[ { "sents": [ { "text": "Two things cause bags to fill with air during low temp cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The expansion of air that already exists in a product (typical in vegetable cookery), and gas that results in bacterial growth (a problem with some cuts of meat).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For vegetable cookery weighting helps, but this is almost always an issue unless you compress a really hard vacuum with a commercial machine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For most home cooks, the best solution is to use zip lock bags, monitor, and then release the air and reseal as it builds up.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "For meat cookery, try pre-searing for 20 - 30 seconds per side...or dipping in boiling water to kill off any surface bacteria prior to bagging and cooking low temp.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Also the sous vide supreme comes with a rack to aid in keeping items submerged.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 2 ] ] }, { "text": "That can help too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17143/moscafj", "score": 8 } }, { "sents": [ { "text": "Have you tried placing some kind of weight on them?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "maybe plates, cooling rack, colander or some sorts", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/25507/Nicolas", "score": 2 } }, { "sents": [ { "text": "I've had this problem and after trying various things, I've found that this works pretty well:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I make sure the SVS is filled to the max line", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I cut my own bags from a roll, and make them rather longer than is really necessary - about the internal height if the SVS When vacuuming, make sure the contents are kept at one end of the bag", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then, I place the bags vertically in the SVS, using the stand to hold them in place.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "By doing this, as the bag starts to float, the top of the bag his the inside of the lid of the SVS and stops the bag rising further - keeping the contents below the water level", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/28655/dopiaza", "score": 2 } }, { "sents": [ { "text": "Was cooking kebobs wih veggies", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and they kept floating.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Tried several methods including trying to wedge a chopstick in the clip to keep bag submerged and using whiskey stones.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Best result was using a set of thongs to both keep bag secure and to keep the food submerged.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/50233/user50233", "score": 2 } }, { "sents": [ { "text": "In a few Chefsteps videos, they place a metal butter knife in the bottom of the sous vide bag.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This may not be ideal for some cooking situations, but it works.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2933/beausmith", "score": 2 } }, { "sents": [ { "text": "My husband came up with a food safe solution for this problem - silicone coated magnets.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 3 ] ] }, { "text": "He had some manufactured and has used them successfully in his own sous vide cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Available on Amazon .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/52722/Nell", "score": 2 } }, { "sents": [ { "text": "The easiest solution is to shove something heavy in the bag with your vegetables before you pack it... like a knife... or weight the bottom of the bags by attaching something heavy to the outside.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "From an Anova guide on the subject: When getting all the air out and preventing the bags from moving is not enough, we look to the next level of options to get those floating bags in check.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Weigh the bags down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We can achieve this using both internal and external weighting systems.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Alternately, you can use these same weights externally, instead clipping their sealed pouches to the bottom of your cooking bag with a small bulldog or alligator clip!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is especially helpful when you are batch cooking and plan to transfer your packages directly from the water bath to the refrigerator or freezer (with appropriate chilling in between, of course!).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Other options include \"burping\" the bag (works better with ziploc-style bags) or putting a heavy weight on top of them to keep them down, usually something heavy, with holes that won't itself be a victim of floating.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "A vegetable steamer basket (the flower style ones) works well for this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are a nice collection of ideas in the article,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so it's a good read if the ones I've chosen to mention don't work for you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/33128/Catija", "score": 2 } }, { "sents": [ { "text": "Two hours into the cooking time I take the floating bag out and cut it accross one corner and revac and reseal carefully across the corner.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This works a treat but don't get any liquid in your vac machine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/50466/Des Gillespie", "score": 0 } } ]

{ "question": "I have had a few items float a little in my sous vide supreme machine. Mostly veggies. How do I keep them from floating up and stay submerged?", "title": "How to keep bags from floating in a sous vide supreme", "forum": "cooking.stackexchange.com", "question_tags": "<sous-vide>", "link": "cooking.stackexchange.com/questions/47754", "author": "cooking.stackexchange.com/users/8157/anton2g" }

[ [ "This can come from surface bacteria on meat, which can be reduced by pre-searing for 20-30 seconds per side. Alternatively, you can release air as it builds up and reseal the bag, or weigh the bag down with something heavy like a metal butter knife.", "Weighing bags down is considered the easiest way of preventing them floating when cooking sous vide. An alternative method is removing air from the bag and resealing. The sous vide supreme comes with its own device for solving the floating problem. Finally silicone magnets may be a help." ] ]

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[ 9 ]

[ [ "Removing air from the bags when they start floating can solve the floating problem when cooking sous vide.", "Most people recommend a heavy weight either in or on the bag.", "The sous vide supreme comes with a special rack for keeping bags submerged.", "Silicone magnets can help." ] ]

[ { "sents": [ { "text": "The only motivation I'm aware of for peeling button mushrooms other than wanting a very clean, white appearance is to remove dirt, dust, grit, compost, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "from the surface without the trouble of brushing or washing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's arguably quicker to peel mushrooms than to brush them (though not in my experience) and many people don't like washing them because they absorb a little bit of the water, which is counter-productive when e.g. sauteing.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "However, peeling them means you are wasting some of your ingredients, and even a very dirty button mushroom is trivial to clean by washing or brushing.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I rarely find it necessary to clean supermarket mushrooms at all as they tend to be very clean on the shelf.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "If they're dusty, a gentle pat with a clean, damp sponge does the trick.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would advise against peeling unless you're going for a specific visual presentation that requires it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "See also: How to clean mushrooms?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/25818/Air", "score": 10 } }, { "sents": [ { "text": "I don't peel mine, or didn't until I found a \"working woman\" cookbook which used the stems & peels to make mushroom stock for soup the day after making grilled mushrooms.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Aside from doing that, I've never done it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You need to be doing a lot of mushrooms to make this cost effective and I don't think mushrooms freeze well, so that's out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's my understanding that peeling mushrooms is like washing meat, advice previously given as a default and no longer viewd that way.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Washing meat is considered dangerous now.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think that the mushroom thing is optional at this point, mostly I do NOT, unless I plan to make soup the next day!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/31371/Judith Dial", "score": 4 } }, { "sents": [ { "text": "I only peel my wild mushrooms if they say to peel them in the field guide, otherwise I leave them as is.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/45469/a coder", "score": 4 } }, { "sents": [ { "text": "My mother is from England, growing up they used to forage for mushrooms.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "She was told to always peel them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I found on line the probable reason; there is a folklore that if you could peel the cap - it wasn't poisonous.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "BUT that is a myth!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "She still wants me to peel mushrooms, but since any mushrooms I use come from the supermarket :) , I decline, and she oftens picks them out of salads.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the mushrooms are cooked I can usually sneak them by her.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "She is now 97", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/68714/J J", "score": 1 } }, { "sents": [ { "text": "I`m sure it might be a good idea if eating raw mushrooms.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "But I`m also sure that if cooking, all the germs and bad stuff will be killed and your mushrooms will be perfect and safe to eat.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/77034/Trina Risucci", "score": 1 } }, { "sents": [ { "text": "I peel mine, because they’re grown in manure!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "As a health professional, I have an aversion to eating fecal matter, not to mention anything else that might be living in the manure, such as the nematodes mentioned below.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/57372/user57372", "score": 0 } } ]

{ "question": "I've peeled my button mushrooms since cooking with a friend once, who did it, but I've never understood why, if at all, it's advisable. Searching shows a fairly wide range of opinions but I see no reason attached to either side. Is it purely aesthetic?", "title": "Why should or shouldn't I peel button mushrooms?", "forum": "cooking.stackexchange.com", "question_tags": "<mushrooms>", "link": "cooking.stackexchange.com/questions/51917", "author": "cooking.stackexchange.com/users/2167/Mark McDonald" }

[ [ "Peeling mushrooms might be quicker than brushing them and preferable to washing due to unwanted absorption of the water, but many people do not consider it necessary to do this. Some mushroom varieties and growing methods make the skin more risky, but supermarket mushrooms are usually quite clean when purchased.", "Most shop bought mushrooms do not need peeling unless you are eating them raw. Wild mushrooms, and mushrooms grown in manure may need peeling. However, peeling mushrooms is generally considered an option rather than a necessity." ] ]

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[ 9 ]

[ [ "Peeling mushrooms is quicker than washing them and may be a good idea if you are eating them raw, they are wild mushrooms or they are grown in manure.", "It is not considered necessary to peel supermarket mushrooms or mushrooms you are going to cook. Peeling may be necessary for a certain aesthetic. Peeling is considered an option." ] ]

[ { "sents": [ { "text": "The problem is that a lot of substitutions are based on what you have on hand.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "For instance, I have both liquid smoke and smoked paprika, both of which would add that smoky quality that people associate with cumin.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We also need to consider what other ingredients are going into the dish.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I have spice blends that contain cumin in varying degrees (garam masala, taco seasoning, a rub for ribs), and if they contain other ingredients that I might be using anyway, I'd consider replacing all of them with the spice blend.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 3 } }, { "sents": [ { "text": "Chili powder and things like chili or taco spice mixes will normally have cumin as an ingredient.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Of course they have other ingredients as well, but they might work well in a lentil soup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/613/Kenster", "score": 3 } }, { "sents": [ { "text": "In India, when we make lentils we finish it by tempering with cumin or black mustard seeds.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "Infact these two are used interchangeably with many other dishes and gives the right kind of flavour required for any such dishes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Incase", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you don't have even that on hand, flavour your dish with othe spices like chilli powder and garam masala and it should turn out just fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Many spice mixes contains cumin powder so if you could get your hand on any of the mixed spice powders, it should do the trick.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27535/Neels", "score": 3 } }, { "sents": [ { "text": "Coriander might give you the right general sort of flavor, but I think it's darker and heavier than cumin", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "(I'm struggling to describe this well, obviously).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Perhaps mixed with paprika to brighten it up a little?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you've got some, give it a sniff and see; it might work for the desperation, if nothing else.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17272/Erica", "score": 2 } }, { "sents": [ { "text": "My first instinct was curry powder and perhaps some garam masala.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Not really like cumin, but also a classic combination with lentils and onions - an indian twist, so to speak.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Amp up the heat with chili and top with a dollop of yoghurt, if you like.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/28879/Stephie", "score": 2 } } ]

{ "question": "I've just run out of cumin and rather than go to the shops for more I wonder what I could substitute for cumin? I'm making a lentil soup, which calls for sweating onions and the finishing the onions with cumin before adding the stock. What can I use instead for variety or desperation?", "title": "What can I use as a replacement for cumin?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><spices>", "link": "cooking.stackexchange.com/questions/54839", "author": "cooking.stackexchange.com/users/619/Johnny Maelstrom" }

[ [ "This depends on the spices you have and the recipe you will be following. Many spice mixes contain cumin, so consider adding a compatible one like garam masala, taco seasoning or spice rubs rather than the other spices in the recipe. You can also try coriander, but the flavour is quite distinct. ", "The choice of a substitute for cumin depends on availability and the dish being prepared. Many spice mixes contain cumin so they could be a good choice. Another option is coriander." ] ]

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[ 9 ]

[ [ "Finding a substitute for cumin depends what you have available and what ingredients are going into the dish.", "Many spice mixes contain cumin and therefore could be a good substitute.", "Coriander may be a suitable choice." ] ]

[ { "sents": [ { "text": "If you microwave bananas for a few minutes in a bowl covered with plastic wrap and then dump everything into fine mesh strainer to sit for about 15 minutes, you will get a bunch of juice out.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Freezing the bananas before microwaving them works even better.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This technique was used in a (really good) banana bread recipe from Cooks Illustrated several years ago.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once the juice is extracted, it is reduced, allowing more real bananas in the bread without making it too wet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/30974/James", "score": 8 } }, { "sents": [ { "text": "I've made banana juice a number of times.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And I'm referring to a relatively clear liquid extracted from the bananas.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a pretty straightforward process that produces a high yield.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The water in bananas is chemically bound to the starch in bananas and this liquid can be released by breaking down the starch using an enzyme called amylase that is present in bananas.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here's how I do it: (Yield 1 liter of juice) Take 2 kilograms of bananas, peel and puree them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pour the puree into a vacuum bag and seal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Alternatively, you can put them in a VERY securely tied plastic bag with the air pressed out or you can put the puree into a canning jar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Next place this in a pot of water at around 150 Fahrenheit/65.5 Celcius and let sit for 5 hours.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This allows the naturally occurring amylase in the banana to fully breakdown the starch in the banana and release the liquid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Strain the liquid through a nut milk bag (my preferred method), or you can use several layers of cheesecloth, but a nice nut milk bag makes this so much easier.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Squeeze (and massage to get the highest yield)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the juice through the bag.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You should get about a liter (generally a bit more than that) of fresh, delicious banana juice!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/58492/L. Kindness", "score": 5 } }, { "sents": [ { "text": "The people of North West Tanzania and Southern Uganda have been making alcohol from banana juice for years.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They blend ripe bananas with grass and mix with there feet or hands until the enzymes break down to get clear juice.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/44820/moki", "score": 4 } }, { "sents": [ { "text": "hmm...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I imagine that a method similar to getting liquid to make jellies could work for this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Freezing would break the cell walls and allow more liquid out, then you could blend it to a lovely mush and then put it into a jelly-bag or cheese-cloth and suspend it over a bowl in the fridge for a day or two and you should get some liquid out :)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/36737/BunnyKnitter", "score": 2 } }, { "sents": [ { "text": "You can make banana juice by using enzymatic breakdown of the starches.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is not a difficult process, and can be accomplished in the home kitchen, but would require some ingredients and techniques that you may not have or be familiar with.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The details can be found here: https://www.chefsteps.com/activities/banana-juice--11", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While this produces excellent results, you could speed the process greatly and achieve a higher yield if you have access to a food safe centrifuge.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17143/moscafj", "score": 1 } } ]

{ "question": "I have looked up how to make Banana juice because I wondered if it was possible. It turns out that it is. I read that it is best to use a blender for this. Wouldn't I just end up with a banana puree if I use a blender to try to juice it?", "title": "How to make Banana juice", "forum": "cooking.stackexchange.com", "question_tags": "<fruit><juicing>", "link": "cooking.stackexchange.com/questions/60436", "author": "cooking.stackexchange.com/users/24456/Caters" }

[ [ "Bananas can be frozen to break the cell walls or microwaved for a few minutes before being strained through a fine mesh strainer or cheesecloth, allowing the juice to drain out.", "Modern methods of extracting banana juice involve a number of processes and machine. The traditional method is to use grass and your feet." ] ]

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[ 9 ]

[ [ "Microwaving and freezing bananas seem to be the modern options for extracting banana juice, followed by processing and straining.", "The traditional method is to mix bananas with grass and mash using your feet until the enzymes brak down." ] ]

[ { "sents": [ { "text": "The simple answer is: no, heat is heat, it should taste the same.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Reality is slightly more complicated than that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In reality, a cook learns how to cook well by instinct with his stove.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When he changes to a stove with a different behavior, his instinct is suddenly wrong, but he probably does not know it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So he cooks as usual.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But because the stove works differently, he should have changed the setting and time he uses.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So, a stove change alone can cause food to taste worse - not because the stove is worse, but because the cook's skill is lacking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, an electric stove (especially an old fashioned one with iron hobs) cannot do some things a gas stove can, such as a very quick change in temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the food absolutely requires this, it can turn out worse on the electric stove.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But a good cook should be able to work around that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So, the more complete statement should be: There is no difference in taste between cooking on electric or gas stove, if the cook knows how to compensate for the difference in heating speed .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4638/rumtscho", "score": 16 } }, { "sents": [ { "text": "There is no difference in food taste when cooking using gas or electric.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Gas burns pretty cleanly", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so is not going to leave a flavor residue you could detect.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cooking over flame as in a barbecue or a pot over a campfire does change the flavor because of the smoke, that's the only case I can think of where the heat source can change the flavor of the food.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19707/GdD", "score": 3 } }, { "sents": [ { "text": "No Only when smokes is added by the cooking method does it effect the taste.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The only real reason why gas is preferred over conventional stoves is that you can control the temperature of a gas stove much more accurately.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Gas mark 1, 2 and are a much more universally accepted temperature gauge", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "then what is the case with conventional stoves that may all be different in the temperatures they give at there various marks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18910/Neil Meyer", "score": 1 } }, { "sents": [ { "text": "I think there might be a maybe?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I find that there is of course differences in responsiveness between gas and electric.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Gas is much quicker to respond in temperature, either raising it or lowering it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Electric is much less responsive.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I'll take a gas range over an electric one any day of the week.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But here is my maybe...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "if you were to actually cook food directly with the actual heat of a gas or electric stove, there might be a difference.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would say that the heat from gas has more water vapor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you put a clear heat proof glass container a little above a gas flame you will see some vapor on it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would say this is lacking in electric, it is a dry heat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I will frequently cook/reheat both corn and flour tortillas or charring veggies, directly on the gas hob and also directly on those old fashioned electric coils.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would say that there is a difference, as the electric coil heated tortilla has less moisture and a bit more crispy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And ones heated on gas is warm, but not as crispy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With the coils, you can place food directly on the coiled surface, which will cook differently.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The gas flame needs that little bit of space between it and foods you cooking, or else it is extinguished.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Or perhaps it's just me, but this difference only exists when you cook food directly with the heat from either gas or electric.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43997/JG sd", "score": 1 } }, { "sents": [ { "text": "If you compare a high quality electrical stove vs. a gas stove - from my personal experience, there is no difference.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "But, if you're talking about cheap electrical stoves, those heat and cool very slowly and might cause food to over\\under cook.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Personally, I always prefer the good old gas stove.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/44047/Lizozom", "score": 1 } } ]

{ "question": "Does it make any difference in taste when you use Gas stove and Electric Stove?AFAIK, it doesn't but some people I know (amateur cooks) say that it does make a difference in taste. Enlighten me on this one please?", "title": "Does using Electric stove vs Gas stove have any difference in food taste?", "forum": "cooking.stackexchange.com", "question_tags": "<gas><electric-stoves>", "link": "cooking.stackexchange.com/questions/62535", "author": "cooking.stackexchange.com/users/40010/binsnoel" }

[ [ "While there is a difference in responsiveness that could affect the taste, the cook should compensate for this when preparing the food and the actual methods of heating should make no difference. A difference will only be tasted if smoke is added with the cooking method.", "Technically there is no difference in taste caused by cooking on electric or gas. However, a difference may result from the cook's skills and experience with one method rather than the other. Moreover, as gas is more responsive, this could affect the finall taste of the food." ] ]

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[ 9 ]

[ [ "There is no difference in taste when cooking on gas or electricity. Taste only changes when smoke is added. This is especially true for good quality cookers.", "There may be a difference depending on the cook's experience, i.e. if they are used to using one form of cooking and not the other.", "Mayeb there is a difference because gas is more responsive, heating up and cooling down quicker. Cheap electric stoves are very slow and this may cause taste issues." ] ]

[ { "sents": [ { "text": "You really can't.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The best you can do is put some long stainless utensils in the oil to help dissipate heat, but it's still not going to be fast, just a little faster.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/33134/Escoce", "score": 4 } }, { "sents": [ { "text": "I think it would be reasonably safe to use something like an immersion wort chiller as used by homebrewers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The safety points to be aware of that spring to mind are:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make sure there is no way the cooling water can drip into your hot oil - test all pipe connections first", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The cooling water exiting the chiller will be very hot - make sure it can drain away safely The exit pipe of the chiller will also be very hot - take appropriate precautions when handling It is possible that the water in the chiller could actually boil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You probably don't want that to happen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make sure the flow of water through the chiller is fast enough to prevent this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's probably best to have the cooling water flowing before immersing the chiller in the hot oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can purchase these from your local homebrew store, or purchase the copper pipe and suitable fittings from your local hardware store and", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "build it yourself if you are so inclined .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Please note, I have not tried this out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you want to try it, I would recommend the following in addition to the above safety notes:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Attach a thermometer to the chiller outlet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Never let the temperature rise above 80 deg C Start with the maximum possible flow of water through the chiller before immersing the chiller.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Immerse the chiller", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "gradually - one coil at a time - checking the chiller outlet temperature all the time Hold the chiller by the water inlet and not the water outlet, for obvious reasons!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you can, route your output hot water to the nearest bathtub.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Enjoy a nice hot bath afterwards while you enjoy your deep-fried treats ;-)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/36549/Digital Trauma", "score": 4 } }, { "sents": [ { "text": "The more surface, and the more cold thermal mass trying to keep that surface at a given temperature the more rapid the cooling - so if you pour the oil into a wide baking or frying pan sat on a concrete or steel slab (or even a cast iron hobplate),or propped up with good or even forced (fan -", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "but i'd want a fan near hot oil", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "like i'd want to immerse the bottom of that baking sheet in water....NOT) air circulation to the underside", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", it WILL cool more rapidly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Alternatively, pouring it between two containers (or scooping up and pouring from a height) repeatedly will expose a large and changing surface area of the liquid to air, also giving you cooling.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All these assume you feel safe handling and pouring the hot oil, and that your deep fryer design allows safely doing so.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35312/rackandboneman", "score": 4 } }, { "sents": [ { "text": "The oil container has some excess capacity to accommodate the volume of the food you were cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can use that and introduce something cold to the fryer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This can either be a heat-safe solid, like sturdy pieces of metal, or just excess cooking oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Either one can be chilled thoroughly while you're cooking, then added to the fryer to accelerate cooling.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This won't instantly reduce the temperature to a safe level, but it will help.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are really in a hurry and have freezer space to spare, you could repeatedly replace the cold metal until the temperature has dropped as much as you want.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The metal, of course, will become quite hot initially.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Be careful there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make sure whatever you're using stays as dry as possible: water will cause bubbling, just like it does when you're frying, and if you're deliberately raising the hot oil level to near the rim of the container, a spill could result.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6127/jscs", "score": 2 } }, { "sents": [ { "text": "You'd have to let your oil cool down to 212 degrees F (100 degrees C) first, but you could use the following technique to get it the rest of the way down to room temperature after that: When I want to quickly cool down stock (for food safety reasons), one of the tricks I often use is to get a container larger than the one containing the hot liquid, and fill it with ice water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This technique would also work for oil, but in this case you need to be very careful to make sure that the container the oil is in isn't hot enough to cause the water to spatter into the oil ( hot oil and water are extraordinarily dangerous together ), isn't anywhere near full, and that the shape and size of the containers is such that the hot container will not have any chance of tipping over as the ice melts (you don't want the oil container tipping over and spilling hot oil into the water).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One way to do this is to put just water in the larger container and then put ice in the area surrounding the sides of the oil container.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The water will help conduct the heat even from the underside of the oil container into the ice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/30974/James", "score": 2 } } ]

{ "question": "I need to be able to cool down cooking oil quickly after using it in a countertop deep fryer- how can I do that safely?", "title": "How can I cool down cooking oil after using it in a deep fryer?", "forum": "cooking.stackexchange.com", "question_tags": "<frying>", "link": "cooking.stackexchange.com/questions/64004", "author": "cooking.stackexchange.com/users/41247/albergs" }

[ [ "You will not be able to speed it up a lot, but adding cold thermal mass and increasing the surface area will help. Try pouring it into a wide baking or frying pan and setting it on a concrete or steel slab.", "To reduce the temperature of oil faster you can place cold stainless steel utensils in the oil to dissipate the heat faster or pour the oil into a wider shallower container." ] ]

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[ 9 ]

[ [ "You can't reduce the temperature faster.", "You can place cold stainless steel utensils in the oil to dissipate the heat faster or pour the oil into a wider shallower container." ] ]

[ { "sents": [ { "text": "Carrots get sweeter if they are left in the garden till after the ground freezes (generally under mulch to facilitate winter digging.)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Then again, I personally consider cooking carrots a good way to ruin them, as I find them far better raw.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/34242/Ecnerwal", "score": 3 } }, { "sents": [ { "text": "There are many recipes for glazed carrots Google - glazed carrot recipes .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Generally using brown sugar or honey and butter, sometimes adding additional flavorings such as orange, bourbon or herbs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35357/Debbie M.", "score": 2 } }, { "sents": [ { "text": "There are varieties of carrots that have been bred for extra sugar, but you won't find them in your typical grocery store.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Most of the grocery store carrots have been bred for color, shape, production and storage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In grocery stores that sell loose carrots, you can sometimes find 'winter carrots'.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They're quite large (nearly 2\" / 5cm across).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These are carrots that have been left in the ground over the winter -- they are typically much sweeter than carrots that are taken out of the ground in warmer weather.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have seen larger carrots at the latin markets and restaurant supply stores near me, but I've never done side-by-side taste tests to confirm if these are sweeter than standard grocery store carrots.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are also seed companies (eg, Baker Creek , Burpee , Johnny's , Territorial , etc.) who sell varieties bred specifically for their sugar content, much like what's being done with corn.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "If you grow your own, you can seek these out, or you can check to see if any of the farmer's markets near you carry them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Much like heirloom tomatoes, they're often a bit stranger in color and shape than what you get in the grocery stores -- they might be short and stubby, or have a dramatic taper that isn't useful to make 'baby carrots')", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 2 } }, { "sents": [ { "text": "While some carrot varieties are naturally woody in taste most carrot varieties have a natural sweetness to them, especially when they are well grown and fresh.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "While I'm not on the organic band-wagon this is one case where I've found that buying organic does generally get you a better product as the carrots are grown better and allowed to mature, most cheap store carrots are picked before the sugars develop.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The best carrots I ever had were fresh from someone's garden, they were amazingly sweet, almost sugary.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I haven't had much luck growing them myself - in dense clay soil", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "they end up looking like nuclear mutants -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I will try again as the result was amazing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19707/GdD", "score": 1 } }, { "sents": [ { "text": "I find that there actually are (or maybe I got lucky as my sample size has been small...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ").Where", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I live there is a type of carrot that is usually sold massive in size", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", it is around 2\"-3\" in diameter at the stem-end of the carrot", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and it stays fat and thick all the way to the tip (usually about a foot long).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some of the larger grocery stores carry them but the asian markets all have them too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(In the normal grocery stores they are nearer to the things like bok-choy than to the rest of the carrots.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Growing up, larger carrots were always bitter and woody but the few carrots I have tried from whatever this variety is have always been abnormally sweet and very tender.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/36737/BunnyKnitter", "score": 1 } } ]

{ "question": "These days I am trying to get my wife to eat her carrots. Usually we are just boiling them, and adding some spices and butter. But she swears that she used to eat sweet carrots, but she can't say how long ago. Supposedly I should know the difference, but I don't recall such a thing. It must be that my sense of taste is weak. In any case, is there a sweet variety of carrots? Or is there a common recipe to sweeten them up?", "title": "Is there such a thing as \"sweet\" carrots?", "forum": "cooking.stackexchange.com", "question_tags": "<flavor><vegetables>", "link": "cooking.stackexchange.com/questions/65309", "author": "cooking.stackexchange.com/users/32752/user3169" }

[ [ "Some varieties of carrot are naturally sweeter than others, but in general they will be sweeter if left to mature in the ground, especially after the first frost. Organic carrots are more often allowed to mature like this and may be sweeter, or you can find speciality stores that sell sweeter varieties harvested or as seeds. There are also recipes for glazed carrots that are artificially sweetened.", "Some varieties of carrot have been specially bred to be sweeter. However, normal carrots left in the ground longer or home grown and organic carrots tend to be sweeter that store-bought carrots. To sweeten ordinary carrots up use a recipe like glazed carrots." ] ]

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[ 9 ]

[ [ "Carrots that stay in the grounf longer and home grown and organic carrots tend to be sweeter.", "There are many recipes for glazed carrots which are quite sweet.", "Some varieties of carrot have been bred to be sweeter." ] ]

[ { "sents": [ { "text": "In my experience, it doesn't really save money, but it's still worth it because it's fresh and better than store-bought at the same price.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "For me, 1kg of all purpose flour yields 1.6kg of bread (as two loaves).", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "Each 13x4x4\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Pullman) loaf weighs about 800 grams after cooling and yields between 24-30 slices depending on thickness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The cost per loaf is under $1.00, and includes all ingredients, tax, and electric for mixing/baking/slicing.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I've made a few hundred loaves based on variations of this formula: % grams cost cals fat protein sugar sodiumall purpose flour 100", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "500 0.417 1833 0 50 17 0 instant yeast 0.8 4 0.067 16 0 0 0 3 nonfat dry milk 4 20 0.203 70 0 7 10 109 canola oil", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "10 50 0.072 429 50 0 0 0", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "sugar", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "4 20 0.019 75 0 0 20 0 salt 2 10 0.006 0 0 0 0 3933 water 56 280 0.000 0 0 0 0 0 dough total 176.8 884 $0.783 2422 50 57 47 4045 To be clear, I no longer use a bread machine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My answer focused more on how much bread can be made with 1kg flour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Pullman loaf pan was $25, and the electric knife was $20.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So for 300 loaves, that adds 15 cents per loaf.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The mixer and oven are used for other things besides bread, so I don't really consider them in the overall cost per loaf.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 19 } }, { "sents": [ { "text": "It would depend greatly on the recipe used.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, for example, this recipe from Jamie Oliver for \"Basic Bread\" yields 1 loaf of bread and utilizes 1kg of flour.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "Additionally if you are comparing for economic reasons, you'd also need to take into account the cost for yeast, salt and any enrichments (egg, sugar, etc as specified by recipe).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The average loaf of store bought bread weighs either 16oz or 24oz here in the US which would be 453.6g or 680.4g respectively.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know that until 2008 bread in the UK was required by law to be sold in specified units so they were commonly sold in 400g and 800g sizes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most of my bread books specify that on average bread dough loses 10-20% of weight during baking/cooling.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So some \"back of napkin\" math gives us 1kg flour =", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1000", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "g 625ml H20 =", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "625g 21-30g yeast =", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "25g", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(average) 2 tbsp sugar =", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "30g 1 tbsp salt = 15g Total dough weight = 1695", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "g 1695 - 169.5 = 1525.5g (10% loss during cooking)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1695 -339", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "= 1356g (20% loss during cooking)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(1525.5 +", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1356)/2 = 1440.75g average cooked weight.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So we can estimate that the average weight of a cooked loaf of bread from this recipe would be 1.44kg.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/9799/djmadscribbler", "score": 12 } }, { "sents": [ { "text": "Basic bread requires flour, water, salt and yeast (nothing more).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The salt and yeast contribution to the weight is negligible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Water, in my experience, shall be - before cooking - about 70% in weight with respect to flour; the actual quantity depends mainly on the kind of flour, but 70% is a reasonable average estimate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Loss of total weight during cooking is due to water evaporation and can be estimated between 10% and 20%; the bread will anyway continue to loose water even after it reaches room temperature, but this is slow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In conclusion I would say, for example:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1 kg of flour + 0.7 kg of water (I use kg, I am Italian) =", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ">", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1.7 kg dough 1.7 - 1.7*15% kg =", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "> 1.445 kg", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In Italy flour can be found for sale at less than 0.50 €/kg,yeast (for 1 kg of flour) 0.15 €, water, salt, electric power: negligible cost; Total 0.65 €", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "/1.445 kg =", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "0.45 €/kg =", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "0.45 €", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "/kg; In comparison 1 kg of bought basic bread is around 2.5 to 4 €/kg.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you do not take into account oven, etc and the work needed , in Italy it is very convenient to make it by yourself!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42699/Ginsi", "score": 3 } }, { "sents": [ { "text": "flour/water : 100:50 - 100:65 as you like the dough -> 1kg flour", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ": 1,5kg -1,65kg dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You have 10% loss of weight by backing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Thats all.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42685/volker", "score": 2 } }, { "sents": [ { "text": "Here in the UK, I can use 1/3rd of a 1.5kg bag of strong white bread flour (95p/3=32p) and 1 sachet of dried yeast at 11p to make a loaf for 43p, and that gives me a loaf equivalent to this 800g supermarket sandwich loaf at £1.00.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Tastes better, too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So that's better than double, in my experience.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/34545/Steve Cooper", "score": 2 } }, { "sents": [ { "text": "For me,1 kilo will yield 2 kilograms of bread,,,ex.for 1 kilo I put 700 grams of water,plus the ingredients, here is my example; Marikina bread 1 kgsalt 75 gsugar 155 gshortening 85 gyeast", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "80gimprover 25geggs", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "2 fl ounceskimmed milk 15 g water 700 g", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/57289/Jess", "score": 0 } } ]

{ "question": "I wish to calculate how economic a breadmaker is compared to store bought bread. Does anyone know how many kilos of bread can be made from one kilogram of flour? To make it simple, let's say generic white bread and basic simple white bread.", "title": "How many kilos of bread can I produce with one kilo of flour?", "forum": "cooking.stackexchange.com", "question_tags": "<baking><bread>", "link": "cooking.stackexchange.com/questions/65654", "author": "cooking.stackexchange.com/users/42285/Bar Akiva" }

[ [ "The price of flour, yeast, salt and other ingredients for a plain white loaf should be below $1.00, and this becomes more affordable when you use a breadmaker and save time and energy. Even at the same price, it may be worth using a breadmaker as a homemade loaf will be better and fresher than a supermarket loaf.", "The quantity of bread made from 1kg of flour varies greatly depending on the recipe used. Moreover, the cost of a homemade loaf varies too. Nevertheless, in Italy and the UK it is definitely cheaper than shop bread. " ] ]

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[ 9 ]

[ [ "The cost of homemade bread depends on many other things than just the flour. However, in Italy and the UK at least, it is definitely cheaper than shop bread.", "1kg of flour gives very different results in terms of bread weight, depending on the recipe used." ] ]

[ { "sents": [ { "text": "Lard is the fat of choice in many \"el cheapo\" canned refried beans, and could be what you are missing.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35357/Debbie M.", "score": 16 } }, { "sents": [ { "text": "My first guess would be: more salt than you think.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This is probably the main \"secret\" for most processed foods.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ortega Traditional Refried Beans have 560 mg of sodium per serving (that's a serving of 131 g, making 3.5 servings in a standard can).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A 1/4 tsp of table salt has 590 mg.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're making the equivalent of 1 can of beans, you would have to put in a little over 3/4 tsp of salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're making a biggish pot, starting with 1 kg of dry beans (makes about 2 kg cooked), that would be about 4 tsp (9.5 g) of salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Yeah, it's a lot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can think about whether you really want to do that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Other suggestions I have heard: sugar and cinnamon. Haven't tried it myself, though.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27125/Nate Eldredge", "score": 10 } }, { "sents": [ { "text": "You're missing fat in the equation.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The previous member suggests bacon", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I don't know how you feel about the smoke flavor but fat will do you good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43026/Water_Mizu", "score": 6 } }, { "sents": [ { "text": "Try mashing the beans with butter and bacon drippings along with just a enough cumin so you can \"tell\" it's different but you can't taste the cumin.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/33134/Escoce", "score": 5 } }, { "sents": [ { "text": "You might be missing epazote .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "IMHO an absolute must in any Mexican bean dishes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Do not overdo it though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/26103/user58697", "score": 2 } }, { "sents": [ { "text": "Lard.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's all you need.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is usually a tub of it in the same part of the store as Crisco (vegetable shortening).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43101/mmaceachran", "score": 1 } } ]

{ "question": "I see plenty of advice out there on how to make canned pinto beans taste delicious, but does anyone know how to recreate that cheapo refrito taste? I've tried countless combinations of freshly cooked pinto beans, salt, garlic, chili powder, onions... They always seem to be missing some crucial element, and I don't mean the sitting-in-a-can-forever-flavor!", "title": "How to make homemade pinto beans taste like canned refried beans?", "forum": "cooking.stackexchange.com", "question_tags": "<spices><beans>", "link": "cooking.stackexchange.com/questions/66153", "author": "cooking.stackexchange.com/users/43091/anon" }

[ [ "Cheap canned refried beans often use lard, so you could mash the beans with this or with butter and bacon drippings. You may not be adding enough salt, or the missing flavour could be cumin, epazote, sugar or cinnamon.", "There a number of ingredients that could be mssing when attempting to recreate \"el cheapo\" beans. These include fat, sugar, salt and epazote." ] ]

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[ 9 ]

[ [ "Fat is probably missing from the \"el cheapo\" recipe.", "Salt could be a missing ingredient.", "Sugar or salt may be added to get the desired taste.", "Epazote may be the missing ingredient." ] ]

[ { "sents": [ { "text": "Probably not.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Carrots naturally (or due to selective breeding) come in an extremely wide variety of colors from white to yellow to orange to red/pink to purple.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "It's likely that you were simply looking at two different varieties, one of which was more pale than the other.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "click image for source Even the color being only \"skin deep\" isn't necessarily a sign of it being a dye as many carrots have white cores, or at least cores that are more white than their surrounding flesh.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Which you can see an example of below:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/33128/Catija", "score": 114 } }, { "sents": [ { "text": "It's probably not anything so sinister.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Even typical orange carrots do vary somewhat in hue.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "And as with many other vegetables, \"heirloom\" varieties of carrot have started to make a bit of a comeback in the US.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As you can see here there's a wide variation in color among these heirloom versions; they can range from very pale, almost white to brilliant orange to a deep purple.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/25059/logophobe", "score": 24 } }, { "sents": [ { "text": "The other answers did not mention the packaging.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Carrots that come in bags (like baby carrots) often have an orange grid pattern painted on the bag.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This makes the carrots look significantly more orange than their non-bagged counterparts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/44835/Timothy Kanski", "score": 11 } }, { "sents": [ { "text": "Carrots come in lots of colors from pure white, yellow, orange up to and even including deep purple.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "They are not dyed.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/33134/Escoce", "score": 7 } }, { "sents": [ { "text": "Carrots are not dyed, but they are orange because of a substance ( Carotene C 40 H x ) in them that is actually named after carrots.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Many other orange foods get their orange color from Carotene.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/44838/n00b", "score": 2 } }, { "sents": [ { "text": "In response to your question, carrots are not dyed.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "(Unless of course you are talking about the mini frosting carrots on carrot cakes)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Regular carrots, however contain a natural pigment known as carotene which is also found in humans to some degree.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This carotene is naturally orange leading to the color of carrots.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Technically speaking, if you ingest enough carrots, or any other food such as tomatoes rich in beta-carotene, you will take on a slight orange color in a condition called Carotenemia.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/44945/B00sTMe15TeR", "score": 1 } } ]

{ "question": "I was in the supermarket and I noticed that one brand of \"organic\" carrots was a very pale orange, but another brand of carrots was bright orange. Is this color difference because the carrots are being dyed?", "title": "Are carrots dyed orange?", "forum": "cooking.stackexchange.com", "question_tags": "<vegetables><carrots><coloring>", "link": "cooking.stackexchange.com/questions/68039", "author": "cooking.stackexchange.com/users/26201/Drisheen Colcannon" }

[ [ "The carrots are probably not dyed, but rather contain a substance called Carotene C 40 H x. Carrots can vary in colour from white to deep purple, but even regular orange carrots will naturally have different shades.", "Carrots are not dyed their orange color is a result of carotene. They also come in other colours." ] ]

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[ 9 ]

[ [ "Carrots are not dyed.", "Carrots come in many colors. The orange ones are orange because of carotene. The shade of orange varies greatly." ] ]

[ { "sents": [ { "text": "Citrus juice is probably the most widely available substitute.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "However, if you can get your hands on some Verjus (or Verjuice) you will be pleasantly surprised.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Verjus is the juice of pressed green grapes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is similar to wine but the grapes haven't had a chance to ripen and there isn't any alcohol.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It has a much more neutral flavor than lemon juice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It can be difficult to find though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I buy mine at a local vineyard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You may be able to find some online.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "https://en.wikipedia.org/wiki/Verjuice", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1895/LoganGoesPlaces", "score": 3 } }, { "sents": [ { "text": "Citric acid powder or granules, as opposed to lemon juice.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This will impart less undesired flavor than lemon juice, should be a better substitute.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1/4 teaspoon substitutes for 2 tablespoons of 5% vinegar, or 1 tablespoon lemon juice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I got mine from Amazon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/69185/Dwaine", "score": 3 } }, { "sents": [ { "text": "I have been allergic to vinegar for years, I cook frequently and have not found a substitute for most condiments because as a couple of you noted- citric acid usually tastes bad, and nothing tastes like vinegar.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "A few tips: Coleman’s mustard doesn’t have vinegar!Make your own hot sauce by boiling and pureeing habenaros (wear a mask).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make your own mayo with lemon juice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Homemade hollandaise is also vinegar free when lemon is used", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/68061/Heather", "score": 2 } }, { "sents": [ { "text": "I also can’t tolerate vinegar due to inflammatory actions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also can’t tolerate ascorbic acid or citric acid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To compensate I found a chefs tip that I tried for a suitable substitute.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I Add 1 part Amchoor or Amchor powder with two parts water, mixed and refrigerated overnight to allow the two to meld & produce a nice tart substitute that I can use in place of vinegar in cooking and salad dressing.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It’s not acidic", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so it’s not a preservative.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Amchoor or Amchur.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Powder is dehydrated green mangos.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I hope maybe this might help you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/86971/AMC", "score": 2 } }, { "sents": [ { "text": "I find rhubarb juice home made is fabulous in oil and “ vinegar” salad dressing.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I can’t eat vinegar or alcohol or citrus.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Didn’t know about ascorbic acid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rhubarb juice rocks it and there is a lovely pink color", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/76366/Cornelia", "score": 1 } }, { "sents": [ { "text": "Unfortunately there really isn't anything that tastes like vinegar except for vinegar, and the lemon juice you're trying is about as close as you're going to get.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "It just comes down to chemistry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most categories of edible compounds, like starch, protein, hydrocarbon lipids, etc. have a ton of different compounds in them, so if you have to avoid one you can often find another with very similar characteristics regarding flavor and how it reacts with other compounds when being cooked.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These chemical similarities are what allow for good substitutions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The problem is that vinegar comes from the much less human-friendly compound category of acids.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The list of edible acids is incredibly short, and once you rule out the ones you either can't use (carbonic only exists in carbonated drinks) or wouldn't ever want to put in your mouth (butyric and lactic come from spoiled dairy products), you only have a handful of possibilities.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The food acids you're left with at this point are: oleic (olive oil) palmitic (palm oil) oxalic (tomato) tartaric (tamarind)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "citric (citrus obviously)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "acetic (the vinegar you're trying to get away from)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only thing on that list that even remotely shares vinegar's tanginess is citric acid, which is why lemon juice is the standard suggestion to use in a pinch if one is out of vinegar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Your best bet would be to experiment with other citrus juices and see if perhaps using something other than lemon would help things taste better.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/45317/Barkode", "score": 0 } } ]

{ "question": "Hi I have recently really been getting into cooking however the girl I am dating has allergic reactions to vinegar, which is in a lot of sauces and stuff. Looking for possible substitutes that might work when recipes call for this, currently use lemon juice but sometimes that tastes weird (For example I tried to make ketchup since she can't have kraft ketchup which she use to love, however lemon juice tasted quite horrible for my try at it). Let me know what I should be using! thanks:)", "title": "Possible substitue for vinegar", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><vinegar>", "link": "cooking.stackexchange.com/questions/68580", "author": "cooking.stackexchange.com/users/36560/Lain" }

[ [ "Citrus juice is the most widely available substitute, but you can also try citric acid powder or granules, Verjus/Verjuice, a 2:1 mixture of Amchoor powder and water that has been chilled overnight. Homemade rhubarb juice is also very good in a salad dressing with oil.", "Although there are many substitutes for vinegar, including citric acid and Amchoor, nothing really tastes like vinegar. However, experimenting with different products will help you find your preferred taste." ] ]

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[ 9 ]

[ [ "Citric acid, Verjus, Amchoor and rhubarb juice are possible substitutes for vinegar.", "Nothing tastes exactly like vinegar. Experimenting with other citrys fruits will help you find your preferred taste." ] ]

[ { "sents": [ { "text": "A Google search led to Pepperidge Farm's recipe for Chicken Pot Pie .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since they are the big name in the US for puff pastry, I tend to trust them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They recommend lining the pan with a defrosted, lightly rolled sheet of puff pastry and pricking it with a fork before blind baking covered with aluminum foil for 25 minutes at 400F (~200C).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Don't use pie weights, that will interfere with the 'puff'.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They don't call for any egg wash or seal, and I can say from experience with the stuff that it isn't necessary.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "They fill the baked bottom layer with the chicken filling, add a lattice top of puff pastry, then bake the whole thing (on a sheet pan or cookie sheet) for 45 minutes (or until the filling is bubbly and the lattice top is brown and puffy).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Be ready to put aluminum foil along the edge if it seems to be getting too brown.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20183/Jolenealaska", "score": 5 } }, { "sents": [ { "text": "I make individual chicken pot pies using fresh puff pastry I made myself.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Although it's not absolutely required, I always blind bake the crust bottoms.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It makes for a more consistently crispy and flake crust too and bottom, and since I make individual pot pies, the bottom is what people see on their plate when serving.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Additionally, the blind baking assures the bottom crust will be stiff enough for the pie to pop out onto the plate, whereas not blind baking may cause the crust to stick to the pie plate a little bit making a sloppy serving of pot pie.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/33134/Escoce", "score": 4 } }, { "sents": [ { "text": "I blind bake the bottom.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In my experience, it's the only way to get that dough to cook--", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I suppose because liquid filling right next to raw dough keeps it, the dough, from reaching cooking temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have a neat trick for the pie weight-- pennies!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They're made of copper so the conduct heat well, and help the blind crust cook from the top down as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I put them in parchment paper", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've prepared using Heston Blumenthal's tip", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ": cut a large enough square, ball it up, un-ball it up, and then do this another 4 times.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A the little crinkles allow the parchment to take the exact shape of the blind crust.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I usually take the weight off of my crust at the end and give it 5 minutes more minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Recently I have taken to applying an egg wash at this point.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It makes a good seal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't believe in docking or pricking.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 0 ] ] }, { "text": "This is just my opinion, and I've never conducted a side-by-side test, but I believe it prevents the pastry from puffing during the blind bake because it lets the steam out, and it causes sogginess during the second bake because it lets the liquid in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't use puff pastry though,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so maybe that's the difference.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use regular \"3-2-1\" pie dough, 3 parts flour, 2 parts fat, 1 part liquid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Plus salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/52113/theredtomato", "score": 3 } }, { "sents": [ { "text": "I just baked 2 puff pastry bases.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1 just pricked with a fork the other filled with beans.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The 1 I pricked with a fork totally failed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The sides of the base just fell into the center of the dish ending up with a thick flat bottom and no sides.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use beans when you blind bake", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/54934/Andy", "score": 1 } }, { "sents": [ { "text": "I just did a pie with no blind bake", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and it was fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cooked it a little longer, so maybe 30-40 mins in the oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No pricking, no nothing, just put the packeted puff pastry in the base with some butter to help it not stick.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It wasn't soggy or undercooked.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Judging by the responses above it sounds like a blind bake is preferable, but I would say far from essential.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/71401/user71401", "score": 1 } } ]

{ "question": "I am making a chicken pie. I've made it before with just a pastry shell on top but I'd like to line the dish with pastry this time. Will I need to blind bake the base of my pastry first? Is it then also necessary to seal the pastry with egg?", "title": "When using puff pastry in the base of a savoury pie, do you need to blind bake it?", "forum": "cooking.stackexchange.com", "question_tags": "<pie><puff-pastry><blind-baking>", "link": "cooking.stackexchange.com/questions/70783", "author": "cooking.stackexchange.com/users/47486/Annique" }

[ [ "It is recommended (but not essential) to prick a puff pastry base with a fork and cover with aluminium foil before blind baking for 25 minutes at 400F (~200C). When blind baking, use beans to weigh the pastry down. It is not necessary to use an egg wash or seal.", "When making a chicken pie the base should be blind baked first. However, there is debate about whether the pastry should be pricked or not. Finally, egg wash or seal is not needed." ] ]

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[ 9 ]

[ [ "Puff pastry should be blind baked before the filling is added. Use beans for the blind baking. Pricking or not pricking is debatable. ", "Egg wash or seal is not needed." ] ]

[ { "sents": [ { "text": "If a dishwasher is present, get dishwasher-safe boxes with a lid on them, and store less frequently used items in these boxes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Whenever doing a \"deep clean\" of your kitchen, put the boxes in the dishwasher while sorting out the contents.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35312/rackandboneman", "score": 6 } }, { "sents": [ { "text": "A cooker/range hood.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The proper sort will suck in all that greasy fumes, pass them through a carbon filter (which needs changing) and vents it outside, or upwards(in smaller kitchens without a place to vent it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Its also helpful if you're cooking something that may have irritating fumes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There's pretty much nothing that will mitigate the problem as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1790/Journeyman Geek", "score": 6 } }, { "sents": [ { "text": "I guess cleaning them up is the best.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I always clean my work station immediately after cooking, be it deep-frying or just stir-frying because oil spatter that easily.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Do not assume that you could clean them up later, or maybe after a few rounds of cooking because they will stick and harden.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Soon enough, it would be difficult to clean.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But if there's a case where your grease build up isn't that bad, using coke with lemon does the job because of the level of acidity in the 2.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20617/Teo Chuen Wei Bryan", "score": 3 } }, { "sents": [ { "text": "Use less fat and a lower temperature.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Can also use grease a screen.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Grease will vaporize and then condense on walls / surfaces.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Without a fan that is going to happen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Can also bake or crock or ....", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/45636/paparazzo", "score": 2 } }, { "sents": [ { "text": "Use methods other than frying to cook your food.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Seriously put a lid on your pan, use lower temperatures to cook and use higher temperature oils and fats.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Clean regularly as soon as possible after cooking, old coatings are more difficult to remove", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/49754/user49754", "score": 1 } }, { "sents": [ { "text": "I have the same issue -- and I have no range hood, as it's a ~85 year old house, and I'd have to lose or change the upper cabinets to do it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My only suggestion is to keep things that are annoying to clean in a cabinet when you're frying, and then clean the cabinets afterwards.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you don't have a good storage place, you can cover them with a plastic bag.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You might be able to coat the cabinets in something -- tape up a dropcloth or similar", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so it's not exposed. ...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "unfortunately, I have a pot rack above my stove, and hooks with utensils right behind it ...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so they're not really in a good position to protect them without taking it all down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(and cleaning the pot rack sucks, as some of the hooks on the potrack can't be removed w/out disassembling)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 1 } }, { "sents": [ { "text": "Some times I cook splattering foods", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I lay a kitchen towel over things I want to protect.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have started doing bacon in the oven and seldom fry anything but eggs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But if you try covering things until At least after doing the dishes, it helps", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/70470/Adele", "score": 0 } }, { "sents": [ { "text": "There actually is a solution after degreasing everything with vinegar first then create a baking soda paste to further remove any stubborn build up once everything is clean and dry take a napkin/paper towels moisten with a little mineral oil and wipe everything it won’t stop the issue", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "but it makes it less of a pain to clean later prevents that grease buildup from becoming stuck on.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hope that helps also hope I reiterated the steps properly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I seen this on YouTube a kitchen cleaning hacks video.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/81731/LaLa Bradsher", "score": 0 } } ]

{ "question": "My kitchen items end up getting a sticky grease coating when I cook regularly. Things not even near the stove top. I don't have an overhead fan, what can I do about this?", "title": "Good way to prevent grease build up in kitchen?", "forum": "cooking.stackexchange.com", "question_tags": "<equipment><cleaning>", "link": "cooking.stackexchange.com/questions/71041", "author": "cooking.stackexchange.com/users/47721/Ariel Spear" }

[ [ "A cooker/range hood would help and difficult to clean items could be kept in a cabinet while frying, but the most effective solution would be to oil fry less, use higher temperature oils and fats and cook at lower temperatures with less oil. A screen or lid on your pan would catch spatter, and cleaning as soon as possible after cooking would prevent the buildup of old grease. Degrease with coke and lemon or vinegar, then remove any stubborn buildup with a baking soda paste. When clean, wipe surfaces down with a little mineral oil.", "It is probably better to prevent the kitchen getting greasy in the first place by getting a hood, using cooking methods other than frying, using grease screens. However, if grease builds up vinegar, baking soda and coke and lemon are good cleaning products." ] ]

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[ 9 ]

[ [ "There are a number of methods for stopping grease coating items in the kitchen including getting a hood, using less fat, covering the pan, not frying and putting items inside cabinets.", "If your kitchen is greasy, clean it immediately, using vinegar, baking soda or coke with lemon as older layers of grease are more difficult to clean." ] ]

[ { "sents": [ { "text": "This definitely falls into the category of an accident waiting to happen.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "No flammable materials should ever be used in this manner.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Not only is there the danger of the paper catching fire from a heating element or flame, there is also the risk of it catching fire from a pan fire (and consequently making that situation worse).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "However, if you want something disposable, a foil sheet works and won't catch fire.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Additionally, if you want it vented so steam can escape, you can poke small holes in the foil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/26180/Cindy", "score": 40 } }, { "sents": [ { "text": "I can't see what kind of heater this is.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it is induction, there is no problem.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "You can even keep the paper between heater and pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It can char a bit there, but unless you are keeping your pan very hot, it works well and won't catch fire.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On top of the pan, it is even safer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If this is a resistive stove, then it is a bad idea.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The grease soaked paper might touch the burner like Chris Bergin said, and catch fire.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Had it been gas, it would have been even worse.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4638/rumtscho", "score": 10 } }, { "sents": [ { "text": "I recommend you use the lid instead.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "I think is way better and safer to use it instead of some paper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only way to use a paper towel safely could be on an induction oven, but i still consider better to use a lid, maybe shifting it a little if you want to avoid completely closing the pan.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/49579/JustPassingBy", "score": 5 } }, { "sents": [ { "text": "I believe it is difficult for anyone to accurately quantify what is safe for you .", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 4 ] ] }, { "text": "Please allow me to explain my view:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use razor sharp Japanese knives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most people that I cook for, or that watch me cook, comment on how those can't be safe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I made the switch over 10 years ago, and so far, I still have all my digits.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have shaved some skin off my knuckles ( yum! ), but I haven't made it through enough flesh to seriously bleed or hit bone (yet).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And for larger dinners with friends I will drink - a lot - when I cook.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Yay me!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Still, I think this practice is perfectly safe for me .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just as I find frying with oil in large, open cast iron skillets to be perfectly safe for me .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So with that said, I recently (in the past year or so) have started using this method of covering a skillet with paper towel while I fry bacon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't get the pan hot enough for the paper to combust, and I typically use a high-wall 10\" or 12\" skillet, which keeps the paper well away from the burner's flame.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I prefer this to the other forms of splatter reduction, including: Using a Standard Lid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Way, way too much steam buildup, which brings water into the pan of grease for a very unhappy tim (even if the lid is left \"cracked\" on the pan to allow most the steam to escape).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Using a Mesh Splatter Guard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These work ok, but have two main drawbacks: 1) if you don't own several sizes to match your pan sizes, they can be cumbersome; and 2)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "they are more of a pain to clean (especially when compared to just throwing away a paper towel).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Microwaving Bacon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It comes out ok, but it's just not the same.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I get such a better crunch and variance in consistency when frying bacon (especially in cast iron).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not Eating Bacon .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is just not an option .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4332/ibcj", "score": 3 } }, { "sents": [ { "text": "I love combining paper with fire when making a campfire or lighting a fireplace but highly do not recommend using paper as a 'lid' or Splatter Guard when cooking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Besides possibly catching fire, the paper towel could also become 'steam-soaked' and sink into the food being fried.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Removing a hot oil-soaked paper towel would not be 'finger friendly' and could also drip onto a heating element or into a gas flame.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Because I have several frying pans that don't have lids, I simply tear off a sheet of Aluminum Foil that's large enough to lay fully over the pan...but leaving one or two side edges lifted a little higher so steam can escape without burning you or adding water to the oil.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This has worked well for me when frying up bacon and eggs, chicken, seafood, French fries, onion rings, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Clean up is a breeze, too, since you just throw the 'lid' out when done. :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/49927/Muriel Katz", "score": 2 } } ]

{ "question": "I recently watched a friend cooking, and he used a paper towel as a splatter shield: This seems like a very convenient solution, since you can just throw away the paper towel afterwards, as opposed to conventional splatter shields, which are a nuisance to clean. Is it safe to do that, or will the paper catch fire (or are there any other hazards that I did not think of)? I tried to research the burning point of paper towels, but I failed to find a reliable source...", "title": "Using a paper towel as a splatter shield: Great idea or terrible accident waiting to happen?", "forum": "cooking.stackexchange.com", "question_tags": "<frying>", "link": "cooking.stackexchange.com/questions/72918", "author": "cooking.stackexchange.com/users/49568/Heinzi" }

[ [ "This is dangerous as it could catch fire from a heating element, flame or pan fire, and is especially risky with a resistive stove. It could also soak up steam and sink into the food being fried. A lid would be much safer, and an improvised option could be an aluminium foil cover with space for steam to escape.", "Paper is not generally considered a suitable material for use as a spatter screen unless you are cooking on an induction hob, even then a lid is a better option. A disposable option is to use aluminum foil. " ] ]

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[ 9 ]

[ [ "Paper is not a suitable material to use as a spatter screen as it may catch fire or drop into the hot oil.", "Aluminum foil is a disposable option for making a spatter screen.", "Paper is safe to use on an induction hob.", "Use a lid as a spatter screen.", "Safety is a personal issue." ] ]

[ { "sents": [ { "text": "Most sauces, tomato based or not, will improve in flavour after being left overnight.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is also true of stews and casseroles.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The received wisdom is that it gives the flavours a chance to 'marry' and blend, though I'm not sure of the science behind it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4194/ElendilTheTall", "score": 16 } }, { "sents": [ { "text": "Cells are complex.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Each one is a unit which needs to keep itself alive and achieve homeostasis with its environment (big picture: tomato vs. world, small picture: tomato vs. other cells).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To this end they need an assortment of proteins and other compounds.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some nutrients are in a plant due to the nature of the the organ the tissue it is a part of: the tubers contain cells with organelles which contain carbohydrates due to their function as an energy store, while fruiting bodies often contain chemicals (and the enzymes which form the metabolic pathway to create them) which act on the behavior of the animals eating them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A good example would be the tobacco plant and nicotine, which is a pesticide; more mundane examples are herbs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When you cut the fruiting body of a plant you lyse some of the cells where you have cut.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pureeing the fruiting body lyses many more, and the vacuoles in the cell which store digestive enzymes (for breaking down unneeded cellular structures - tomatoes aren't carnivorous) occasionally break and begin acting upon whatever is around them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is why cut apples brown and why cut fruit and prepared herbs lose their flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But why does it taste better?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The most likely explanation is that this allows the digestive enzymes to break down the contents of the sauce, some of which are indigestible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This makes the sauce more nutritious and easier to digest and your tongue notices.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For reference see this patent which mentions the use of pectinase to prepare a tomato sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pectin binds cells together and is an indigestible fiber.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The process would convert some of the pectin in the prepared tomatoes into digestible carbohydrates.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 6 } }, { "sents": [ { "text": "It is a well known phenomenon.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Many sauces, stews, casseroles, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "improve as flavours develop over time due to chemistry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Breads also can improve if left to proof slowly before baking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/54051/wumpus D'00m", "score": 2 } }, { "sents": [ { "text": "I do most of the cooking in our house, and I'd have to say it's true.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "When I'm making a jumbalaya, spaghetti sauce or goulash, all of which have tomato-based sauce, my wife always comments that leftovers the next day taste better than the night I made it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The same for my pulled pork, where I use a tomato and BBQ based sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can't notice the difference myself, chiefly because I eat like a pig, but I trust my wife's judgement.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm not sure of the mechanism involved, whether it's some kind of \"marrying\" or settling process one of the other contributors posited, or whether it's simple placebo or expectation...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it works.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/54424/Jays", "score": 2 } }, { "sents": [ { "text": "It's not just about tomatoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is a well-known phenomenon.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I used to be a professional chef, and the recipes for the soups in one particular restaurant I worked in called for resting overnight.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One night, a particular soup ran out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A server took an order for it anyway even though he had been told it was 86'd (gone), because he knew there had been a pot of it cooking in the prep kitchen just before opening time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Imagine the drama when he was told that he'd have to go tell his diner \"Sorry\" because the soup wouldn't be done till tomorrow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/54185/Beanluc", "score": 2 } } ]

{ "question": "I cooked some green beans in a tomato-based sauce then ate some and left the rest in the fridge 3 days ago. I tasted it today, and it was better than I remember: is this a known phenomenon or am I not remembering right?", "title": "Do tomato-based sauces change/enhance flavour when left in the fridge?", "forum": "cooking.stackexchange.com", "question_tags": "<sauce><tomatoes>", "link": "cooking.stackexchange.com/questions/78197", "author": "cooking.stackexchange.com/users/48070/Ahmad Hani" }

[ [ "This is a well-known phenomenon that is true for tomato sauces of different kinds.", "It is well known that sauces and stews taste better the next day or later than on the day they are cooked." ] ]

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[ 9 ]

[ [ "It is well known that sauces and stews taste better the next day or later than on the day they are cooked." ] ]

[ { "sents": [ { "text": "None of those is a necessary element in bolognese; find a recipe that doesn't use them (use beef mince, or quorn).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/36356/dbmag9", "score": 20 } }, { "sents": [ { "text": "There are many bolognese variations out there, some which have milk in them, but there are many which do not as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My understanding is that a traditional bolognese does not have milk, but as always with Italian food", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "what's traditional is what Mama makes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In any case, you can drop the milk products without substituting anything for them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I don't think that adding soya or anything else will give you the same effect.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for the pork you can replace it with ground beef or turkey, beef has more flavor than turkey but turkey is generally leaner.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I make bolognese with a mix of beef and turkey because I find it's less greasy while still flavorful, but that's subjective.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pancetta adds richness, but is not essential.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Some people, myself included, use bacon in a bolognese.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "If you want a substitute for that there are turkey bacons out there in some places but to be honest the ones I've tried generally haven't been very good substitutes for the real thing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bacon has fat, salt and smoke flavors (presuming it's smoked), so you could try and substitute any kosher cured and smoked meat sliced into thin strips.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "You could just leave it out entirely as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19707/GdD", "score": 11 } }, { "sents": [ { "text": "Milk (and, I guess as an extension, cream and cheese) is included for richness, pork because a mix of pork and beef is somewhat lighter than beef alone, and pancetta for flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "None of these ingredients is essential and a \"basic\" Bolognese sauce would work just fine without all of them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/24117/David Richerby", "score": 3 } }, { "sents": [ { "text": "In the original italian recipe of \" Ragù alla bolognese \", pork is optional, there is just beef mince simmered with red wine until reduced, some vegetables (carrot, onion and celery), tomato sauce, and absolutely no compulsory dairy products (cheese is added on personal taste when the dish is served).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "this one seems perfect, notice: olive oil or butter and ½ glass of milk cream ( optional ).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/54814/GodTaxist", "score": 3 } }, { "sents": [ { "text": "When I was growing up, my family had a tradition of having bolognese once a week.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We liked putting cheese on top and my mother is vegetarian, so for both of these reasons we used soy \"mince\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't know how easy it is for you to find", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I often see both dried and \"fresh\" varieties in my supermarket.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's often sold under the name \"textured vegetable protein\", or TVP.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As long as you're not eating any other meat, you can use as much or as little dairy as you like.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/33577/CJ Dennis", "score": 3 } } ]

{ "question": "I am trying to make bolognese kosher for my family and struggling. Here is the list of ingredients I hope to find a substitute for: Pork Pancetta Heavy cream Milk Parmigiano Reggiano", "title": "What can substitute for the non kosher ingredients in bolognese sauce?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><kosher>", "link": "cooking.stackexchange.com/questions/78598", "author": "cooking.stackexchange.com/users/42285/Bar Akiva" }

[ [ "These ingredients are not necessary, and can be omitted. The pork could be replaced with ground beef or turkey, while the pancetta can be replaced with kosher smoked meat.", "The original Italian recipe for Bolognese sauce does not include pork, dairy or pancetta. All these ingredients can be left out or substituted. Beef and turkey can replace the pork and bacon or kosher cured meet can replace the pancetta." ] ]

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[ 9 ]

[ [ "There is no need to include dairy products, pork and pancetta in a Bolognese sauce. In fact the original Italian recipe does not include them.", "Dairy products can be left out.", "Beef and turkey can replace pork.", "Pancetta is unnecessary. I can be replaced with bacon or kosher cured meat." ] ]

[ { "sents": [ { "text": "If you just want the concept, there are pasta sauces involving egg or egg yolk where the heat from the pasta is the only thing that cooks the egg.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In that way you cooked your food with food, but you didn't have to do without either piece of it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/304/Kate Gregory", "score": 4 } }, { "sents": [ { "text": "It's possible to smoke meat using nuts or herbs, and fish can be baked on a huge slab of rock salt, but other than that, people don't really bother.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "There's nothing wrong with experimenting though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Maybe you'll invent something new by burning fruit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Who knows.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/54916/neko", "score": 3 } }, { "sents": [ { "text": "In a way, exactly that happens in a flambe - potable alcohol (you can drink it and it has calories - food ;) ) is set on fire to cook stuff... and in some preparations (eg very high heat wok cooking), cooking oil (edible calories too) are set on fire for a moment...", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Of course, there is a symbolic/style/fashion/hip/just plain decadent factor to take into account here - a burger prepared that way would make people CLAIM it tasted better, and that make enough people PERCEIVE it as tasting better, no matter what the actual influence of the technique is - unless it renders the food patently unpalatable, unsafe (though that has a hip factor in itself) or inedible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, in a way, any smoking wood you use IS a food ingredient:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You process it (by burning it) to extract an edible/palatable fraction (the smoke particles) and add that fraction to your food (by exposing it to the smoke).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35312/rackandboneman", "score": 3 } }, { "sents": [ { "text": "What about acidity to \"cook\" fish ?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can make ceviche by \"cooking\" the fish in lime and/or lemon juice. or salt to cure fish and meat ?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You can make gravlax by \"cooking\" the fish with sugar and salt.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20118/Max", "score": 2 } }, { "sents": [ { "text": "Stakes may burn well, steak does not.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Go ahead, light a pile of them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I dare you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "How long did those burn for before they fizzled out?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I generally try to avoid having fat-flare-ups when grilling, as the thick greasy black smoke is the opposite of an improvement in flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That would be most of what you'd get from tossing a steak on the coals, which is about the only way you're going to \"burn steaks\" without having them either not light at all or go out in seconds, depending how hard you try to light them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Your fuel would still be charcoal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only \"practical\" application of your general concept which comes to mind (only \"practical\" due to weird US farming subsidies) would be using a corn-burning stove, and I doubt that would have any particular flavor benefit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could burn other dry grains, pasta, or nuts if money is no object (presumably if you are starting with \"burn steaks.\")", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The nuts will tend to greasy black smoke again (I once gave up on shelling some black walnuts and used the remaining ones for firestarters; They burned quite well.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/34242/Ecnerwal", "score": 2 } }, { "sents": [ { "text": "There is a self -fueling food, but it's only partially self-fueling.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You need another heat source to provide the ignition.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "First, get the fattiest grind of ground/minced beef that you can find.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cook it over either charcoal or a gas grill with a heat deflector.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Place the burger directly over the charcoal or heat deflector.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Close the lid, which will help heat the entire burger so it renders the fat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As the fat drips, it will create flare-ups which will cook the burger faster than just the starting heat source.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It helps to use thinner patties -- as all of the fat is then relatively close to the surface, a higher percentage will drip out ... and the thing will be cooked before the outside becomes a hardened husk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 0 } } ]

{ "question": "I was thinking about it and we use charcoal, gas, wood chips, etc to heat our food; for obvious reasons and since they burn for a long time. But what if, for example, you set a few steaks on fire and use those steaks to cook a hamburger? Would it improve the taste of the hamburger?", "title": "Using food as a cooking fuel to cook other food?", "forum": "cooking.stackexchange.com", "question_tags": "<flavor><food-science>", "link": "cooking.stackexchange.com/questions/78721", "author": "cooking.stackexchange.com/users/54914/Katianie" }

[ [ "Steaks would not burn well, but there are a number of examples of food cooking in other food. Eggs or egg yolks can be cooked in pasta, meat can be smoked with nuts or herbs or on rock salt, flambeed food is cooked with cooking oil that burns briefly and ceviche can be made by \"cooking\" the fish in lime and/or lemon juice.", "There are many examples of a food used to cook anoth food, pasta carbonara for example. However, wood stakes burn beter than meat steaks so it is probably better to stick with them." ] ]

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[ 9 ]

[ [ "There are numerous examples of one food being used to cook another food. These include pasta carbonara and ceviche.", "Wood stakes burn well, meat steaks do not." ] ]

[ { "sents": [ { "text": "You're right that the smaller pieces of cheese will melt faster than a whole block when added to a sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The main advantage to shredding or grating cheese is that you create smaller pieces of uniform size, and often smaller than can be achieved just by crumbling (at least when working with harder cheeses).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The smaller the pieces the faster they melt, and if they're a consistent size/shape you don't have to investigate the sauce closely to find when the last, largest bit of cheese has been incorporated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This helps ensure the cheese will be evenly distributed throughout the sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17272/Erica", "score": 28 } }, { "sents": [ { "text": "Lot's of small bits (of anything ) makes for more surface area, therefore melting not only faster but evenly .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Dissolving works the exact same way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/57725/RonJohn", "score": 8 } }, { "sents": [ { "text": "If you put cheese in the last step of cooking, it would melt in perfect timing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have to cook longer with other ingredients, for example: pasta, since pasta serve al dente, it would overcook quickly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, shed cheese would give even taste to the dish.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It depends on what you are putting the cheese into.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it is sauce then it would be fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6194/lamwaiman1988", "score": 3 } }, { "sents": [ { "text": "It may take less time to locate and use a grater than to break the cheese by hand.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So theoretically, you could use a knife to slice the cheese up and it wouldn't make a difference in the quality of the sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It just might take longer to cut it up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/57739/user57739", "score": 1 } }, { "sents": [ { "text": "Other answers mention it helps the cheese melt faster and more evenly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is, truly, one great benefit to shredding or grating the cheese.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One other factor is moisture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Especially with drier cheeses, just trying to melt them with heat can easily end up rubbery bits and oil, as the proteins seize up and the fats separate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Wetter cheeses melt better, and with drier cheeses this can be approximated by adding liquid - though smaller shreds and longer soaking help get the moisture into the cheese evenly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Melting them into just liquid like milk, though, doesn't always work as planned - the liquid is too thin to hold the cheese, so it clings to itself instead of spreading into the liquid and when it hits the right temperature", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", it seizes, clumps up with the same rubbery oily result.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Melting into a sauce works better, since it has enough stuff in the sauce for the cheese to cling to, and it spreads the cheese out into the sauce and hydrates it, which lets it melt very nicely into the sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The result is smooth, not tangled.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In short, the smaller shreds also work mechanically - the cheese is spread out quickly and surrounded by the sauce, instead of staying in cheese-clumps, and with better access to the moisture as it heats will tend to mix out into the sauce instead of cling to itself (into aforementioned rubbery lumps and oil).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With larger chunks, the edges and the surface are exposed to the sauce and should melt nicely.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The inside, though, doesn't have nearly as much exposure - it is possible, if the temperature is a bit on the lower side and the stirring frequent enough, for the time it takes those outer edges to be melted and the mixing pulls them into the sauce, to be enough time for the next layer to be moistened and heated to melting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is also possible, if the heat is higher or the mixing a less diligent, for the insides of the cheese to not get exposed to the sauce quickly enough, and while the outer layers will melt into the sauce correctly, the inside doesn't have enough exposure to the moisture, will stick to itself rather than the sauce, and end up rubbery chunks and oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Again.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So shredding the cheese works on several levels.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One is that it lets the cheese have very good exposure to moisture, which helps it melt instead of solidify.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another is that it makes it easier for the cheese to grab onto the solids in the sauce and spread out, rather than clump up by only grabbing other shreds of cheese.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A third factor is that shredded cheese needs less stirring - since the shreds melt quickly, and a few stirs will roughly mix them into the sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With larger chunks, stirring has to continue longer since each layer of cheese that gets melted off the chunk needs to be stirred into the sauce, to prevent said clumping, and the inner layers will of course be slower to heat and take longer to melt than the outer (hence more stirring).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A last factor is, the texture changes as cheese is added (of course) and shreds will be easier to portion out to mix gradually.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A thinner sauce can be trickier to get the cheese to melt into, and it helps to have less cheese added at once and stir very well, to maximize exposure to the sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As it gets thicker, from the cheese previously melted in, it is easier to add more cheese in at once and it melts in better (including somewhat bigger pieces, at this point).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is, of course, easier to separate and on-the-fly adjust the amounts of cheese for this sort of gradual addition with piles of small shreds rather than fewer bigger chunks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/47365/Megha", "score": 1 } } ]

{ "question": "I know it melts faster, but tearing cheese into rough parts and adding it to a white sauce melts just fine. Is there a specific reason to why you should shred cheese before adding it to a sauce?", "title": "Why do you shred cheese before adding it to a sauce?", "forum": "cooking.stackexchange.com", "question_tags": "<sauce><cheese>", "link": "cooking.stackexchange.com/questions/81500", "author": "cooking.stackexchange.com/users/42285/Bar Akiva" }

[ [ "Shredding cheese makes pieces that are smaller and more even than crumbling it, giving it more surface area and letting it melt faster and giving a more even taste.", "Shredded cheese melts faster and more evenly, giving an even taste to the dish." ] ]

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[ 9 ]

[ [ "Shredded cheese melts faster and more evenly, giving an even taste to the dish." ] ]

[ { "sents": [ { "text": "This is physics.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There's an effect called: \" Granular convection \"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a phenomenon where if you have materials of different sizes in a container and vibrate or shake them, that the largest objects will move to the top and the smallest to the bottom.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To keep the onion from sinking, you should make the chopped onion pieces bigger relative to the other ingredients in the salad.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "As you can see in JBentley's answer, in a salad where all ingredients are evenly chopped you won't get the sinking effect.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42496/Pieter B", "score": 37 } }, { "sents": [ { "text": "I don't think the issue here is dicing vs slicing the onions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The reason why the latter appears to present better in this answer is in my opinion because of the size relative to the other ingredients.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In the left hand image, the diced onions are much smaller than the tomato and cucumber, whereas the sliced onion on the right is a closer match in size.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This also explains why the onion sinks in the left image - being smaller than the other ingredients, it can make it's way through the gaps more easily to the bottom.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This leads to an alternative solution: dice the other ingredients to match the size of the onion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take for example a salad shirazi (a classic Persian salad): As you can see, the onion is nice and evenly spread throughout the other ingredients (no sinking) and in my opinion presents rather well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also it's worth being aware that this is highly subjective.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I personally find smaller chunks more attractive than bigger in general.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also find it improves the taste, as the ingredients blend better together while chewing and you experience the salad as more of a \"whole\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With bigger chunks, you tend to taste \"all tomato\" followed by \"all cucumber\" etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/33098/JBentley", "score": 23 } }, { "sents": [ { "text": "I found that slices float better and present better.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "They don't take much longer to cut and you don't need much onion for a salad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Slices on the right Thick slices can be cut to taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You want some to sink.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like them for a little crunch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They're easier to pick out if anyone doesn't like onion at all.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In some cases thin slices might be better, though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If your salad is lettuce-based, thick slices may still tend to sink, while thinner slices will cling to the lettuce a bit better.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This may also be a good idea if anyone eating the salad doesn't like larger chunks of onion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A down side to thin is that it can overpower the presentation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/45636/paparazzo", "score": 17 } }, { "sents": [ { "text": "There is no law of nature that requires salad to be served in a bowl.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In fact I rarely see it served in a bowl: I'm used to seeing it served on a plate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can toss together the leafy components, dressing, and any other ingredients you want to mix well, plate them, and then sprinkle the onion on top and serve.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4590/Peter Taylor", "score": 7 } }, { "sents": [ { "text": "I recently discovered pickled red onions (and I've added the recipe I use on my website), and they're really easy to make.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I say this because they're an excellent addition to any tossed salad, and because they're saturated in vinegar, they're not rigid, so leaving full rings isn't a problem like raw onions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, because they're larger pieces, they don't settle in a salad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Similarly I avoid using chopped carrots, favoring shredded or matchstick carrots because they have the same issue of being too small that the end of the salad is all carrot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is also known as the \"Brazil Nut Effect\" .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3998/zzzzBov", "score": 4 } }, { "sents": [ { "text": "There is a very simple way to counter that porblem if you are going to dress a salad in a bowl.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can cut any ingredients in the size you want, so you can dice oignons.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Before serving, when you added everything, just take a tool like a spoon or a wooden spoon and \"incorporate\" everything delicately.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All your ingredients will be mixed up without any harm and therefore you will enjoy a delicious mix of your salad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This action, \"incorporate', comes from pastry cooks who use that to incorpore ingredients that are heavier than others.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "just like in this video https://www.youtube.com/watch?v=UfqBYkNDRSg", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/61776/chicken burger", "score": 1 } }, { "sents": [ { "text": "This is simple.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We can chopping an onion with loop chopping.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/62398/user62398", "score": 0 } } ]

{ "question": "How to keep onions from sinking in a salad? I like raw and cooked onions. I like raw onions in a lot of salads but the problem is diced onions end up in the bottom of the bowl.", "title": "How to keep onions from sinking in a salad", "forum": "cooking.stackexchange.com", "question_tags": "<onions><knife-skills><salad>", "link": "cooking.stackexchange.com/questions/85188", "author": "cooking.stackexchange.com/users/45636/paparazzo" }

[ [ "Try making your onion pieces bigger relative to the other ingredients, or use thin slices that will cling to the lettuce a bit better.", "To stop onion sinking to the bottom of the salad, chop them larger than the other ingredients or slice them rather than chopping. For lettuce based salads, thin slices work best." ] ]

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[ 9 ]

[ [ "To stop onion sinking to the bottom of the salad, chop them larger than the other ingredients or slice them rather than chopping. For lettuce based salads, thin slices work best." ] ]

[ { "sents": [ { "text": "Chicken bones have a tendency to 'splinter' when 'mashed' (as in chewed upon), which is why you never give chicken bones to a dog.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This applies equally to humans, if we gnaw on a chicken bone it is more like to create a harmful splinter that may find itself lodged in any number of places in your digestive system.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That said, as has been commented above, extracting the flavorful marrow and those 'last little bits' from the carcass can be achieved by making stock.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you are wanting to reduce the waste, I would then recommend drying and grinding the remaining bones to provide calcium into your compost.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "[Edit]", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Interesting comments from @JohnEye", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "& @Molot prompted a bit of research.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here is an article from WebMD that supports my original statement.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Is Eating Chicken Bones Bad For Our Health", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Other articles suggest that some people do this, but I would still conclude that it is not safe to do so, though apparently it can be done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6279/Cos Callis", "score": 47 } }, { "sents": [ { "text": "Pressure cookers will quickly soften most chicken bones.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "We make stock with our chicken carcasses in a pressure cooker, and the resulting bones can be crushed with fingers, no splintering.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1129/mskfisher", "score": 15 } }, { "sents": [ { "text": "Absolutely!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 4 ] ] }, { "text": "My wife makes her own dog food out of 1 Lb of rice, 1 Lb of carrots, and the trimmings of 1 whole chicken.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "After she breaks down the chicken for the meat that the family will eat during the week, all the trimmings, including the bones, are put into a pot and boiled so we get the marrow and gelatin from the bones as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'd describe it as making stock except that the liquid is not separated for reasons I'll get back to.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once the 'chicken stew' has cooked, she finds all the bones and puts them into a high-end blender to render into a thick paste we call a 'bone shake'.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "She puts the rendered bone into the the stew / stock along with the rice and carrots to finish cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once that is done", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "she adds vitamins and other supplements to the batch before dishing out portions for freezing", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and then we have dog food for several weeks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We have used everything from the chicken, including the skeleton .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We joke that the dog eats better than we do and have had multiple vets give their approval.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now, for those who ask what this has to do with human food, my response is even though we use this process to feed the dog, there is nothing special about it and would be perfectly safe for humans.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The bones are completely rendered in the sense of cook time and safety.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cooking them in the stock makes them safe from a bacteria perspective and using the blender essentially grinds them into particles so small as to eliminate any issues with splintering.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In fact, my wife started to make (dog) cookies by adding sugar, flour, salt, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I mention this to illustrate the multitude of uses for the bones so there is no reason why the bone shake couldn't be incorporated into other recipes for people.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1783/Kelly S. French", "score": 8 } }, { "sents": [ { "text": "We recently made a chicken bone stock by cooking a carcass in water with a few tablespoons of vinegar.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "When it was done, the bones had demineralized enough that they could be chewed thoroughly without any difficulty nor observable splintering.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67638/a.o.d", "score": 2 } }, { "sents": [ { "text": "Torigara (鶏がらスープ) is a common Japanese recipe most commonly associated with the making of ramen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The recipe usually calls for a whole chicken carcass or chicken bones and using a very long cooking time (eg.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "5 to 10 hours)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "in order to reduce everything to a rich broth that can be made into a ramen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some recipes call for discarding the bone while I am aware of some ramen shops actually pounding the soup and keeping the crushed bones (which renders down to powder) as part of the soup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The recipe is common in ramen shops all around the world and is safe to consume.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "PS, I think the addition of rice-vinegar in some recipes would help breaking down the calcium in the bones faster.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67664/user67664", "score": 1 } }, { "sents": [ { "text": "I cooked my whole turkey carcass for several days and poured all the bones and juice from boiling it, a little bit at a time: liquified it in my osterizer to get all the marrow and nutritional value but strained it to get rid of all the pulp at the bottom and have been drinking it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "It’s delicious!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I’ve heard it’s good for arthritis.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It made over a quart to drink!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/80023/Lyn Leonard", "score": 1 } }, { "sents": [ { "text": "Using a pressure cooker and a vitamix blender you can turn the leftover bones into a paste.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/74081/Tom Balint", "score": 0 } } ]

{ "question": "I like to preserve as much as possible from my cooking and trash as little as possible. With that in mind: can chicken skeleton be made edible? or is there a way for the bone marrow to be extracted and cooked? Or does it exist a reason for why it is a bad idea to consume chicken skeleton?", "title": "Can chicken skeleton be made edible?", "forum": "cooking.stackexchange.com", "question_tags": "<chicken><bones><marrow>", "link": "cooking.stackexchange.com/questions/90338", "author": "cooking.stackexchange.com/users/67609/Svintoo" }

[ [ "The easiest way is to make stock by cooking the carcass in water with a few tablespoons of vinegar. Chicken and turkey bones can be cooked in pressure cooker, which will soften them enough to make a paste that can be used or strained and drunk. Chicken trimmings can also be mixed with rice and carrots to make dog food.", "It is generally considered possible to make chicken bones edible. One method id to make a stock. Moreover a pressure cooker can be used to soften the bones quickly. Poultry bones can be liquefied in an osterizer. They can also be made into dog food." ] ]

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[ 9 ]

[ [ "Chicken bones can be made edible by making them into stock.", "Pressure cookers can cook the bones until they are soft enough to eat.", "Dog food can be made from chicken bones.", "Poultry bones can be boiled and liquefied in an osterizer.", "Yes chicken bones can be made edible." ] ]

[ { "sents": [ { "text": "I'm going to agree with Szczerzo about this being an anthropologic question, but I'm going to disagree about the cause.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While nomadic lifestyles was an influence, it's not causative.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm also going to ignore the distinction made about raising agents in the OP, because it's factually incorrect; most Arab/Levantine/Turkish/Kurdish breads use yeast.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Instead, I'm going to answer the distinction between loaf bread and flatbread.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Specifically: loaf bread is an aberration, not flatbread.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You find flatbreads around the world in every society that has access to any kind of grain anywhere.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Europe, Asia, Africa, Americas, Malaysia, everywhere.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some are raised (yeasted) and some are not.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some are filled and some are not.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All grains are used: wheat, barley, millet, rice, lentils, corn, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Whereas:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "loaf bread pretty much only shows up in Egypt (and nearby) and in Europe, and there's good reason to believe that the latter two regions learned it from Egypt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Thing is, loaf bread requires several different things to be easily and cheaply available in the same place: Wheat or barley (high-gluten flours) Ability to build brick, stone, or earthen ovens", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(this is where nomadism isn't compatible) Ability to cultivate starters (both the right grains and the right weather) Inexpensive, but hot, fuel for ovens (e.g. wood)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This combination simply didn't happen in too many places; either people lacked suitable grains, lacked cheap fuel, didn't build ovens, or simply never got started (the Babylonians appear to only have made flatbread, for example, despite having all the right ingredients and tools).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So it's really not so much a question of \"why did X culture only make flatbread\" as \"why did these three places make loaf bread?\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're interested in this, I highly recommend the book Six Thousand Years Of Bread .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7180/FuzzyChef", "score": 100 } }, { "sents": [ { "text": "It's actually an anthropologic question.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's more due to", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Europe being settled down while Middle Eastern peoples were still nomadic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Raising bread, even with agents, is very hard when you move or don't have much time.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "For a raised bread you need a starter and few hours; for a flat bread you need a few minutes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Not to mention flat bread can be baked ON an oven or grill while you cook other food alongside within minutes (it takes me around 10 minutes to prepare 20 flats) while European bread needs its own oven and around 1 hour to make.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/47855/SZCZERZO KŁY", "score": 34 } }, { "sents": [ { "text": "It's also worth mentioning that many flatbreads have a rather long storage life.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "For instance, the Sardinian pane carasau is split and cooked a second time so that it could be used on months long trips.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's quite possible that the different climates and jobs led to differences in bread making.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 13 } }, { "sents": [ { "text": "Perhaps the difference is not so much between leavened and unleavened as between flat and loaf.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In colder climates, there is an existing need for a persistent fire, which has been lit for heating, as well as cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In those cultures, ovens and baking are more likely to arise.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Even the leavened breads of the Middle East and South Asia tend to be flat, and more quickly cooked.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Given a persistent fire and an oven, loaf breads have the advantage of economy of scale.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "More weight of them can be produced, without the need for constant attendance, in larger simultaneous batches, than of flat breads.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/59328/Robin Betts", "score": 8 } }, { "sents": [ { "text": "As @Marcin stated in the comments above, there are no sources for the answers given, and many of the answers have issues:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Materials , it may not be the prairie, but wheat, spelt, barley, and rye were all available and used for breads even in the ancient Middle East Resources , sure, there's less wood for ovens and flatbread cooks more quickly, but desert temperatures are higher, ovens hold heat more efficiently, and the Middle East had plenty of ovens and kilns.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not only that, but plenty of things other than wood burn, having fire in the freezing night temperatures of the desert is essential, and nomadic desert folk still keep campfires going and cook food.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lifestyle , yeah, lots of nomads, herders and the like, but like @Marcin stated, cities existed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not only that, but cities tend to be cultural centers as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We tend to define a people's cuisine and culture by what large centers of life do, not by their more sparse and scattered population.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Shelf Life , c'mon, if anything, the dry Middle East is going to have a longer shelf life for goods than all the moisture up north.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But, all that is unsourced speculative rebuttal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If I had to pick a reason, it's yeast.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Even in Europe, when you look at the fairly well-documented history of beer and wine ( http://www.thecomicbookstoryofbeer.com ), people relied on wild yeasts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The microscopic world wasn't a concept and yeast was obtained by luck mixed with trial-and-error.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Wild yeasts may be more abundant in the moist, plant-rich environment in Europe; they are spread in the air and in the foliage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While some Middle Eastern beer was made from fermented bread, it is possible that much of the yeast for beer and wine may have come from imports.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While beers and wines were made in the Middle East, yeast from one batch is used to make the next (even today, wherever they are made).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Unlike in spirits, in breads much of the yeast dies in the baking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "How much more convenient it must be to mix together some flour and water, maybe some oil and salt, throw it on a sheet of metal that's been sitting in the sun or over your campfire, and watch it turn into a pita.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67870/undrline", "score": 6 } }, { "sents": [ { "text": "Tandoor style ovens commonly used in the Middle East and Central Asia where you cook the dough sticking it to the walls only work with flatbreads.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "The process of leavening Uzbek non, for example, is similar to most Western loafs but it is flattened with a bread stamp right before going into the oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't think the lack of fuel is the reason since there places with thick woods but still baking flatbreads (The Caucasus or the Southern shore of the Caspian Sea.)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 4 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67965/Rodrigo Varela Tabuyo", "score": 0 } } ]

{ "question": "This may be a history question so please move it if appropriate. Culturally, local ingredients dominate cooking recipes and national dishes (e.g., soy in SE Asia), but why do Europeans add a raising agent to bread items to make loaf bread whilst people from the Middle East still favour flat breads? Were raising agents discovered in Europe and never migrated? Is there a taste difference?", "title": "Why did flatbread dominate the Middle East but Europe adopted raised breads?", "forum": "cooking.stackexchange.com", "question_tags": "<bread><history><leavening><flatbread>", "link": "cooking.stackexchange.com/questions/90638", "author": "cooking.stackexchange.com/users/32621/Venture2099" }

[ [ "The reason is unlikely to be fuel, but rather differences in climate, rising time and ovens. Flatbread rises quickly, can be cooked on an oven or grill or on the walls of a tandoor while other foods are being cooked, is ready in minutes and has a longer shelf life.", "Flat bread is found in more areas of the world than loaf bread. It is easier to make and requires less time. Loaf bread requires a raising agent and time to rise. Moreover, some ovens are not designed for cooking loaf bread. Flat bread generally stays fresh longer." ] ]

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[ 9 ]

[ [ "Flatbreads are found everywhere. Maybe jobs and climate led to different ways of making bread.", "Raising agent is important in loaf bread.", "Flat breads can be baked on any fire and the typical ovens in the Middle East are only designed to cook flat bread.", "Flat bread keeps fresh for longer.", "Lack of fuel was not a reason for the different bread making style developing in different areas." ] ]

[ { "sents": [ { "text": "You can add some liquid to mayonnaise without breaking it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I've added smallish amounts of soy sauce and hot sauce and such to mayonnaise with success.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The question would be, could you get enough coconut flavor into the mayonnaise before breaking the emulsion?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hard to say without trying.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it doesn't work, you can try using coconut cream instead of coconut milk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Like the name suggests, coconut cream has a higher amount of fat and a lower amount of water than coconut milk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This should allow you to add more of it to the mayonnaise without making it too liquid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/70120/Juhasz", "score": 2 } }, { "sents": [ { "text": "Depending on the type of coconut milk you have access to, you could only use the upper, creamy part of the coconut milk.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Here in Germany (and the Netherlands, as we often buy there)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the out of the box", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "coconut milk is not homogenized, so the fat and the watery part have split.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Coconut Cream might be an option, but it is quite sweet.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Perhaps a light variant could do the trick.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/26369/jmk", "score": 2 } }, { "sents": [ { "text": "If you do not want to dilute the mayonnaise with liquid, coconut milk powder is an option.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Depending on how much you add, you might find that your mayo is too thick.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If that is the case, you could get around this by making up a paste beforehand with a little water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "https://www.tesco.com/groceries/en-GB/products/268726658", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67481/Greybeard", "score": 2 } }, { "sents": [ { "text": "This is speculative, as I've not tried this, and I'm assuming that by 'the flavour of coconut milk' you mean 'coconut flavour'.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Creamed coconut/coconut butter, rather than coconut cream, may be your answer.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It comes as a solid block, in solid form in individual sachets and jars.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Creamed coconut, also known as coconut butter, is a coconut product made from the unsweetened dehydrated fresh pulp of a mature coconut, ground to a semi-solid white creamy paste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is sold in the form of a hard white block which can be stored at room temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "https://en.wikipedia.org/wiki/Creamed_coconut", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use this rather than canned coconut milk or cream when making things like Rendang, because it doesn't have all the emulsifiers and thickeners of the brands I can buy locally, and at around 70% fats should incorporate more successfully into mayo than coconut milk which can be around 70% water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When cooking you can just add solid chunks of the product to a sauce and it will melt and dissolve, but you can also melt it first and in this melted form you may be able to successfully whip it into a pre-made mayonnaise.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With the sachets you just place the sealed sachet into a jug of hot water until the contents liquefy, but you would also be able to melt some in a bain-marie as you would do with chocolate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "According to wikipedia Coconut oil melts at around 24°C, so in warmer weather it is a liquid paste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so you may need to do very little to get it to a state suitable for incorporating", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I live in the north of Scotland so haven't experienced it in that state.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would suggest that to improve the chances of spreading the flavour evenly through your mayo, it would be best to add the mayonnaise to the creamed coconut a little at a time rather than dumping the coconut into the mayo.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Having the mayo at room temperature rather than fridge-cold will also help avoid resetting the coconut cream before it is incorporated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is likely that quite a small amount would be needed as the flavour in this dehydrated product is more concentrated than in coconut milk, in my experience.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Edit to add: If it is just the flavour of coconut you are looking for, the other option might be a much more concentrated natural coconut extract.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/64479/Spagirl", "score": 1 } }, { "sents": [ { "text": "If you want coconut flavor in something that is already a semiliquid I would not use liquid coconut products at all.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Use shredded coconut.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Unsweetened shredded coconut is powerfully coconutty.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You can put it thru a blender or coffee bean grinder to pulverize it further if you do not like the stringy consistency in your mayo.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The addition of these coconut solids will not affect the creaminess of your mayo base unless you add a lot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is worth mentioning that you can also just add coconut flavor if that is not cheating for you.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Coconut flavor comes in a little bottle like vanilla.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Along those lines I used to keep a bottle of Malibu coconut rum to add to stir fry; Malibu is also powerfully coconut flavored and you can cook off the alcohol in a few seconds using a saucepan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you go that route, cook down the Malibu by itself then add to mayo.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/53826/Willk", "score": 1 } } ]

{ "question": "I want to make a mayonnaise-based sandwich spread with coconut milk in it, but I'm concerned that adding enough coconut milk for any flavor will make the spread too runny. Note, I do not want to make mayonnaise from scratch - I have seen recipes where you infuse the oil in homemade mayo first then use it to make mayo. I'm talking about using packaged mayo as the base, ending up with the texture of mayonnaise and the additional taste of coconut milk.", "title": "Can mayonnaise be infused with coconut, without getting watery?", "forum": "cooking.stackexchange.com", "question_tags": "<coconut><mayonnaise><infusion>", "link": "cooking.stackexchange.com/questions/100912", "author": "cooking.stackexchange.com/users/60789/A Barron" }

[ [ "You can add some liquid to mayonnaise without breaking it, but it would be easier to use coconut cream, coconut milk powder, coconut butter,, unsweetened shredded coconut or coconut flavouring.", "Small amounts of liquid can be added to matonnaise without breaking it, so some coconut milk could be added. However, better options may be powdered coconut milk, coconut butter or shredded coconut. Finally, coconut flavouring is available." ] ]

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[ 9 ]

[ [ "Mayonnaise will not break if a little liquid is added so coconut milk/cream could be added as a flavouring. Coconut milk powder may be a better option.", "A solid could be added rather than a liquid: coconut butter or shredded coconut.", "Coconut flavouring is also available." ] ]

[ { "sents": [ { "text": "Traditionally (at least in Spain) garlic was kept in a braided string, hung in a dry place, so that they could last until the following season.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Separating them in cloves will cause them to dry prematurely.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/52874/roetnig", "score": 28 } }, { "sents": [ { "text": "Most advice I see is to keep the head whole, keep it in the dark, and avoid moisture.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This will allow you to keep garlic for several months.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In my kitchen, I go through several heads of garlic over the course of just one month, so long term storage is not really that critical for me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I suspect, technically, you would shorten the life span a bit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Whether or not that matters depends entirely on how quickly you work your way through your garlic stash.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would say you have little to lose.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Break them apart", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(keep the skin on the individual cloves intact), and try it for a few weeks (though, this seems like extra work to me).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it turns out you use them too slowly, purchase less garlic and keep it whole.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Alternately, store the rest of your whole garlic in a dark, cool, cabinet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17143/moscafj", "score": 8 } }, { "sents": [ { "text": "You can separate them and cut off the end and freeze them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "We do this all the time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use a garlic press to use them when needed even while it's frozen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They seem to last forever.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/78529/Cece", "score": 7 } }, { "sents": [ { "text": "Breaking them apart to put in a jar - I see several issues.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You will almost certainly break through the skin on a good percentage of them as you separate them into individual cloves, meaning they will have lost their protective layer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Unless the jar has some kind of desiccant, there is potential for the garlic to sweat & go off rapidly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The air inside the jar, if anywhere near a source of sunlight, will also be warner than its surroundings, accelerating this still further.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They will all be touching, meaning if one goes bad, the rest will follow in short order.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is often good, tried & tested sense in traditional storage methods.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Spanish tradition of weaving them into plaits* is more than decorative - not only does it allow air to circulate to keep the bulbs dry, it also keeps them physically separated in case", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "one goes bad - it's not going to directly contaminate its neighbours.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "*My British father used to do exactly the same with brown onions, so they would last until next year hanging in an outhouse.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I doubt he ever saw a garlic bulb in his life.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42066/Tetsujin", "score": 4 } }, { "sents": [ { "text": "It should be fine if you keep the individual clove skins on, the way I see it the outer skin doesn't really add that much extra protection compared to just the inner skin as long as it is not for very long periods.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "The bigger risk would be drying out, and it will dry out faster, but the inner skin should suffice as protection almost as effectively as the whole head, so for short periods it should not be very significant.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In my kitchen we even peal individual cloves ahead of time and keep them ready for use in a small jar in the refrigerator.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These keep well for a few weeks at a time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There may be slight loss of taste over long periods, but I have never seen any go bad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/59106/Duarte Farrajota Ramos", "score": 3 } }, { "sents": [ { "text": "An unglazed ceramic vessel should help to regulate the moisture issues that many of the others have mentioned (which would be true in a glass jar).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Glass jars are also problematic as they act as small greenhouses, with the light warming the jar which can cause it to spoil faster.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would recommend that you fit what garlic you can into the container as whole bulbs/heads, then add your remaining garlic broken up into smaller bits (unpeeled cloves or clumps of cloves).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "As you use the garlic, use the fragments first, then break into the whole bulbs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But the more important thing is to only buy as much garlic as you're going to use in a reasonable amount of time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're not using up your garlic within a month or so, you should probably be buying less garlic each time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The whole/fragmented method should allow you to tell your older garlic from more a more recent shopping trip -- empty the jar, put the new garlic in as whole bulbs, then break the older garlic apart and fill the jar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 0 } } ]

{ "question": "I bought jar for garlic but it can store only two bulbs with most place being wasted. Can I separate bulb into cloves and store them? Or will it significantly shorten the lifespan of garlic? EDIT To clarify - this is jar made out of ceramic with holes in the bottom for ventilation.", "title": "Can I separate garlic into cloves for storage?", "forum": "cooking.stackexchange.com", "question_tags": "<food-preservation><garlic>", "link": "cooking.stackexchange.com/questions/102328", "author": "cooking.stackexchange.com/users/39268/Maciej Piechotka" }

[ [ "You may be able to separate them into cloves with the skin on without losing too much protection, especially for short periods, but it may still cause them to dry out. Keep as many of the heads whole if you can and keep them in a dark, dry place, or you can separate them, cut off the ends and freeze them. ", "Garlic is best kept whole. Separating the cloves causes them to dry out faster. If you want to separate them, keep the skin on or remove the skin and freeze." ] ]

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[ 9 ]

[ [ "Separating garlic cloves causes them to dry out quickly.", "It is recommended that garlic bulbs be kept whole. In a jar, keep as many bulbs whole as possible and only separate when necessary.", "You can separate if you leave the skin on. After removing the skin, they should be frozen" ] ]

[ { "sents": [ { "text": "Most tomatoes from the produce aisle will be relatively flavourless— this is because they are frequently picked when they are unripe so that they can ripen en route to the store and extend their shelf life as a result.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Try using canned tomatoes instead, which are picked at the height of their ripeness and preserved right away.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/79018/Dugan ", "score": 35 } }, { "sents": [ { "text": "Are you sure the taste difference is only based on the tomatoes?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think Indian cuisine has a lot more aspects/ingredients.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for the tomatoflavor, try adding some tomatopaste.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It is usually fried like onion/garlic for a short while, before adding the bulk liquid (like stock).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This source says it \"needs a few minutes on medium heat to darken in color and release its flavor\" Edit: changed 'baked' to 'fried' for clarification", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/79174/user2966394", "score": 8 } }, { "sents": [ { "text": "Variety makes a huge difference as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We make a variant of Caprese salad frequently, which is something that depends heavily on the quality of the tomatoes, and we basically have two choices when making it for optimal flavor: Use tomatoes", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "we grow ourselves", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(we live in the northern US, so that's possible for about 2 months out of the year)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use Campari tomatoes, which we are able to get hydroponically grown relatively nearby and packed ripe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Camparis are a highly flavorful variety, one of the most flavorful that are easy to obtain (at least in our area), and because we're able to find a source that gives us fully ripe tomatoes consistently, they turn out very well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We've tried with quite a few other varieties and sources, and even in season haven't gotten results near what we can get out of season with hydroponic Camparis.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You may want to find out what varieties of tomatoes are commonly used in the dishes you prepare - depending on what kind of flavor you're going for, plum, campari, or roma may be a good choice, for example.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This site recommends Plum tomatoes for sauces, for example.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also see the desi tamatar , which seems to be a common Indian variety of tomato, which seems very similar to the Campari, both in appearance and flavor; I've seen some recipes that consider the two identical, though I suspect that's not truly the case (as the Campari is a recent hybrid developed in Europe).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/23682/Joe M", "score": 4 } }, { "sents": [ { "text": "It'd be wonderful if we could always purchase delicious, fresh tomatoes; bursting with intense, spectacular tomato flavor!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Alas, such is not the reality for most cooks, most times of the year.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The solution is to use fresh tomatoes as much as possible when they are available, but supplement them with one or more types of canned tomato products.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "From canned whole tomatoes; through the many variations of diced, crushed, pureed, etc.; to the even more varietal tomato pastes and sauces; no pantry is complete without one or more types of canned tomatoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Experiment with whatever selection of tomato products are typically available where you live.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Through trial, error, and patience; you'll eventually achieve the taste you're longing for!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41245/ElmerCat", "score": 3 } }, { "sents": [ { "text": "I use store bought \"fresh\" tomatoes on the vine for a lot tomato based dishes I make (such as curries).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I've found one way to bring out the flavour", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "is to", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "slow cook them for 6-8 hours on low , with the last few hours lidless to allow some water to evaporate off.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can then mash or blend the mix to whatever consistency required.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also do this in a saucepan if you're careful not to burn the tomatoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Obviously this is time consuming but it can be done in advance and in bulk then frozen for future use", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it does really help bring out more flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the recipe calls for it, adding browned onions into the mix can create a sweeter flavour and as others have mentioned concentrated tomato puree and/or roasted garlic puree can enhance the flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/76290/ResoundingBoom", "score": 2 } } ]

{ "question": "I'm making an Indian dish, for this I need tomatoes, no matter what recipe I follow I'm not getting the taste of the restaurant. Is this because I'm not preparing tomato properly or is it because I'm not choosing good tomatoes? How can I identify good tomatoes??", "title": "How to get best taste out of tomatoes?", "forum": "cooking.stackexchange.com", "question_tags": "<tomatoes>", "link": "cooking.stackexchange.com/questions/103373", "author": "cooking.stackexchange.com/users/79421/user79421" }

[ [ "Try experimenting with different varieties, especially on the vine and in season, but supermarket tomatoes are often picked unripe and ripen in transit, making them less flavourful. In contrast, canned tomato products are picked and processed at peak ripeness and may be a better option alone or in combination with fresh tomatoes.", "Use fresh tomatoes only when available locally, supermarket tomatoes are often tasteless. Canned tomatoes are a good substitute outside the tomato season, as is tomato paste. " ] ]

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[ 9 ]

[ [ "Supermarket tomatoes are picked before ripe and may have no flavour. Local tomatoes are a better bet. Different dishes require different types of tomato.", "Canned tomatoes and tomato paste can be used when fresh tomatoes are not available and may give a better taste.", "Use fresh tomatoes when available and canned the rest of the time." ] ]

[ { "sents": [ { "text": "The description of a genre is a collection of patterns.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Songs that share patterns can be grouped in a genre that describes those patterns.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You can find these patterns in any music dynamic: rhythm, speed, progression, key, instrumentation, whatever.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You determine the genre of a song by identifying these patterns, and associating them with the description of a genre.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "For example, let's create two genres: fast music and slow music.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Any music below 120 bpms (beats per minute) is slow music, anything faster belongs to the fast music genre.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Listen to X song, count how many beats you heard in a minute, and group it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the genre it belongs to.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Genres work exactly like this, but with many more associated characteristics.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For another example, let's define two genres.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'll just use over-simplified definitions to make the point clearer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Techno:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Little harmonic and melodic movement (if at all).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Emphasis in rhythm and percussive instruments.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is small variation through the song (no climax, no distinctive sections, for example).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Trance: Both melodic and harmonic movement.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Emphasis on bass, and time-based effects like reverb and delay.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sometimes features string-ensemble-like synthesizers (known as pads).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is variation through the song (it has well-defined intro, break-down, climax, and other sections).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Both Techno and Trance: Loop-based electronic music, based on samplers and synthesizers, carved for the dance floor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Listen to this: https://www.youtube.com/watch?v=RtMQj2ivc9I", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is no harmonic movement, with some melodic movement, which repeats through the song.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The movement is injected through the timbre of the melody part, and the percussion part.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is little variation through the song, with no distinctive sections.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This song is a good fit for our simplified techno definition.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now listen to this: https://www.youtube.com/watch?v=Y8uWlSOMjcQ", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is harmonic and melodic movement.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It has distinctive sections (intro, break down and start of build up at around 3:50, climax at around 5:30, outro).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A lot of reverb and delay is being used.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is a good fit for our Trance genre, even if it doesn't feature pads.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sometimes it's hard to draw an objective link and define a genre objectively, so the genre subject is often a source of debate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since musicians can be very creative, not all songs have a specific and defined genre.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some are a combination of many, others present a new pattern with no associated genre at all (for example, in our fast-slow music example, what do we do with songs that have no evident tempo, or songs with variable speed, or a song that can be described at more than one speed like 80 and 160 bpms?).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In contrast, there are songs that share well-defined patterns (by tradition, convention, influence, whatever) and are easier to catalog.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/70/Anton dB", "score": 36 } }, { "sents": [ { "text": "Visit http://everynoise.com/engenremap.html Scroll to the right and", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you'll find a little search box at the top of thescreen, so now type in an artist e.g.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Queen", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All genres associated with all songs on Spotify at the time the genre list was produced will appear below the search box!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Have fun navigating the website, it's one of my favourites by far.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/833/Stephen Bridgwater", "score": 15 } }, { "sents": [ { "text": "I will be simple...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "year does not matter much...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's more about the types of samples you use and the type of instruments and sounds you use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only problem with your sample tracks (not mocking you as you did great explaining it)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "above is that you picked a Detroit techno track (WHICH IS FINE); however, there are many sub-genres the fall under techno...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "location of the creation also influences the genre choice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So, to recap :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Genre is based on year, location and most importantly it's strongly based on the sounds you use to create the track (e.g, type of snare, cymbals, shakers, kicks, hi hats etc...)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "However, This is not always as clear.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sometimes one genre is almost exactly the same as one another.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/878/Myke", "score": 2 } }, { "sents": [ { "text": "One easy and direct way of finding the genre of a song is to search for it at Discogs .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "The most specific genre will be listed under \"Style\":", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Discogs is crowsdourced (like AllMusic ), so the genre is the opinion of the person who contributed the entry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note that some songs aren't available (e.g.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Nora En Pure - Don't Look Back ), or they're part of albums and you can't find the individual track genre ( Coldplay - Arm of One ).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/8811/Dan Dascalescu", "score": 2 } }, { "sents": [ { "text": "None of the previous answers actually addresses the question of determining the genre of a particular song .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here's one way to do that : Add your song to a playlist in Spotify Go to that playlist, click the '...'", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "button ->", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Share ->", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Copy Spotify URI Go to http://organizeyourmusic.playlistmachinery.com Choose \"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A specific playlist\" form", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the dropdown Paste the Spotify URI of your playlist Organize Your Music will analyze the playlist and show the genre of each song: OYM is open source.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "How exactly is works is that it fetches the genres of some album the song is in (if any - I have yet to seen the Spotify API return any genres for any album), then those of the artist , and returns the first genre from that list.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Spotify doesn't supply per-track genre information, so this is the best that can be done using the Spotify API.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note also that Spotify considers \"edm\" a genre, when it's actually an umbrella term for electronic music in general (contemporary mainstream club stuff).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also use it to analyze your entire music collection on Spotify.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Interesting to see which genres are most represented.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/8811/Dan Dascalescu", "score": 1 } } ]

{ "question": "I listen to many songs and I always wonder how the genre of a song is determined. Is it by listening to the song, or by the song's info like the artist, year released and so on?", "title": "How to determine the genre of a song?", "forum": "musicfans.stackexchange.com", "question_tags": "<genre>", "link": "musicfans.stackexchange.com/questions/39", "author": "musicfans.stackexchange.com/users/74/Ram" }

[ [ "You can find the genre directly by searching for it at Discogs, but otherwise you can identify shared patterns of sounds and instruments. Sometimes one genre is almost exactly the same as another one though.", "Songs sharing patterns are grouped into genres. The genre of a song is based on year, location and sounds used to create it. Search for a song on Discogs to find out its genre." ] ]

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[ 9 ]

[ [ "Songs that share patterns are grouped in a genre.", "Genre is based on year, location and sounds used to create the song.", "Discogs is an app you can use for determining song genres." ] ]

[ { "sents": [ { "text": "Hip Hop is not a musical genre (although many people consider it to be so).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is a cultural movement characterized by four elements, all of which represent the different manifestations of the culture: Rap music [oral] ; Turntablism or \"DJing\" [aural] ; B-boying [physical] ; Graffiti art [visual] .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So basically, when someone refers to Hip Hop this is encompassing the whole culture in which rap is just one of all elements.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/75/Renan Gomes", "score": 31 } }, { "sents": [ { "text": "From my understanding Rap Music and Hip Hop music are the same, however Hip Hip music and Rapping are different.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Hip hop music :", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hip hop music, also called hip-hop, rap music, or hip-hop music, is a music genre consisting of a stylized rhythmic music that commonly accompanies rapping, a rhythmic and rhyming speech that is chanted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rapping: Rapping is often associated with and a primary ingredient of hip hop music, but the origins of the phenomenon can be said to predate hip hop culture by centuries.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So Rap would be a Speech and Hip Hop a Genre.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, Rap is more about the poetry of words and word styles and Hip Hop is more about the music(beats).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Additional Info:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What is the Difference between Rap and Hip Hop?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/99/Pobrecita", "score": 21 } }, { "sents": [ { "text": "Rapping is a style of long-form narrative poetry recitation with a strong and regular rhythmic beat, typically spoken, but occasionally delivered in a sing-song fashion (Nelly, Bone-Thugs-N-Harmony).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rap is most closely associated with the hip-hop musical genre, which often includes sampling, vinyl scratching, rapping, a distinctive beat, a deconstructionist aesthetic, and an urban sensibility.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rap can be included in any genre, however, and has been featured in rock, heavy metal and country, among others.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Many modern pop songs include a rapped verse or bridge as a way of adding a bit of \"edge.\")", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Likewise, the hip-hop genre is not exclusively associated with rapping.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The music of singers such as Mary J. Blige and Frank Ocean is generally considered in the realm of hip-hop despite not always including rapping, and rappers such as Lauryn Hill and Wyclef Jean have occasionally released hip-hop songs that are sung, not rapped.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Both terms, and the linkage between the two, were popularized by the Sugarhill Gang's pioneering hip-hop rap song Rapper's Delight which featured the famous hook \"I said a hip, hop, the hippie the hippie dibby", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "hip hop hop", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and you don't stop to rock it to the bang bang boogie...\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/92/Chris Sunami supports Monica", "score": 7 } }, { "sents": [ { "text": "To my understanding, rap music is usually all about the lyrics, while hip-hop can simply be a 'street' style of house beats or other genres.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/204/DJ Aftershock", "score": 4 } }, { "sents": [ { "text": "Rap music is the combination of rhyming and poetry to a beat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is part of the Hip-Hop genre, which involves lyrics over fast-paced music.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some people have described Hip-Hop as a way of life and a subculture, while rap is a specific genre of music.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "The Grammys for the Hip-Hop category include R&B and Rap subcategories.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "From Diffen .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/316/JMP", "score": 3 } }, { "sents": [ { "text": "I think hip hop is more like an entertainment industry that is part of the history and culture of African civilization.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This includes Dances, Clothes, Music, Singing, and so on.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All this is summed up in one - Hip Hop Culture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "rap on the other hand is the voice of the street, the voice of the poor man who recruits to seek an opinion against someone or against the regime in which he lives, from here comes the rapping That is only main opinion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Martin WC from Million Rap Views", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/4747/Martin WC", "score": 1 } } ]

{ "question": "What is the difference between 'hip hop' and 'rap' genres?", "title": "What is the difference between hip hop and rap?", "forum": "musicfans.stackexchange.com", "question_tags": "<hip-hop><rap>", "link": "musicfans.stackexchange.com/questions/65", "author": "musicfans.stackexchange.com/users/93/Avis" }

[ [ "Hip hop music and rap music cover the same styles, but hip hop is broader and also encompasses a subculture and way of life.", "Hip Hop and Rap music are the same genre of music but rapping is different to Hip Hop music.Rap music focuses on the lyrics while Hip Hop music focuses on the sound and melody and while Hip Hop is a lifestyle, Rap music is a specific genre. " ] ]

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[ 9 ]

[ [ "There is no difference between the two music genres but the act of rapping is different to Hip Hop music", " The two genres have two different objectives. In Rap music more importance is given to the Lyrics whilst the melody is more important in Hip Hop music ", "Hip Hop is a lifestyle while Rap music is a specific genre " ] ]

[ { "sents": [ { "text": "Jack White has a habbit of including hidden tracks and other features.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Here's for instance his latest album Lazaretto : The 11-track album on White's label Third Man Records , includes different mixes and sequencing to the digital version, and will play at 33.3rpm as normal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However two secret tracks hidden in the centre label will play at 45 and 78rpm respectively – a repeat of the trick White pulled with his Dead Weather supergroup and their album Sea of Cowards .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Side", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A meanwhile demands that you place the needle on the inside of the record as it works its way outward, eventually getting caught in a perpetual locked groove at the outer edge (the more jaded White fan might suggest that you won't be able to tell when said groove begins).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The first song on Side B however, has two different intros, one acoustic and one electric, which differ depending on where the needle is dropped .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The two grooves then blend into one halfway through the song.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If that wasn't enough to play with, there is also a hologram on Side A hand-etched by artist Tristan Duke, featuring a spinning angel appearing to float in the blank area between the groove and the label.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Side B is given a matte finish", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so it resembles a shellac 78rpm record.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Yes, you need to destroy the center labels to play the hidden tracks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Billboard has a video .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/129/BCdotWEB", "score": 14 } }, { "sents": [ { "text": "C+C Music Factory's Gonna Make You Sweat album on cassette had a hidden track.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The cassette said that \"Bang That Beat\" was the final track on the tape, but if you let the cassette continue playing for about 20-30 seconds past the end of that song, then you heard the \"Shade\" song start playing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/58/pacoverflow", "score": 10 } }, { "sents": [ { "text": "Monty Python's Matching Tie & Handkerchief may qualify, as entire sides were 'hidden' by two methods.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Both sides of the album had the same label, claiming it was 'Side 2' One side had dual concentric grooves, so which tracks you heard was dependent on which of the two grooves you hit when dropping the needle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was referred to at the time as a 3-sided record.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/84/Tetsujin", "score": 10 } }, { "sents": [ { "text": "The cassette release of Pulse by Pink Floyd contains a 22-minute hidden track titled Soundscape (Cassette 2, Side 4) that starts a few minutes after the last listed track Run Like Hell .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "\"Wish You Were Here", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\" 6:35 \"Comfortably Numb\" 9:29 \"Run Like Hell\" 8:36 \"Soundscape (Ambient piece played before all concerts)\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "22:00 In case of vinyl, the contents in the locked groove will be in many cases a hidden track ( discussed here ).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/63/Marek Grzenkowicz", "score": 9 } }, { "sents": [ { "text": "One of the first and most famous hidden tracks is on The Beatles' Abbey Road . \"", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Her Majesty \" begins 14 seconds after the last song listed on the album jacket (\"The End\") and runs 23 seconds long.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is often considered the first example of a hidden track in recording history.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Released in 1969, this was long before CDs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There have been lots of albums featuring hidden bonus tracks since, released on every format you can think of, using various techniques.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Wikipedia has an article about hidden tracks that discusses the techniques and notable examples.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/48/Ben Miller - Remember Monica", "score": 8 } }, { "sents": [ { "text": "From Mew's album No More Stories Are Told Today, I'm Sorry", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They Washed Away", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "//", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No More Stories, The World Is Grey, I'm Tired,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Let's Wash Away , the track New Terrain , when played backwards, is a different song called Nervous .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm not sure if it strictly qualifies as a \"hidden\" track - it was added as a bonus track on the vinyl edition, but since it's the same audio played in reverse, hiding the song is independent of the media it is recorded on.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/295/Turch", "score": 5 } } ]

{ "question": "I know about hidden tracks on CD's, but are there examples of hidden tracks on cassette/ vinyl?", "title": "Hidden tracks on other media than CD?", "forum": "musicfans.stackexchange.com", "question_tags": "<vinyl><hidden-track><cassette>", "link": "musicfans.stackexchange.com/questions/148", "author": "musicfans.stackexchange.com/users/144/Viktor Mellgren" }

[ [ "Several artists have done this, including Jack White, Monty Python in Matching Tie & Handkerchief, The Beatles in Abbey Road, C+C Music Factory in Gonna Make You Sweat and Pink Floyd in Pulse.", "Various artists, bands, and Movie sountracks include hiddenn tracks using varous sound storage mediums like cassettes." ] ]

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[ 9 ]

[ [ "Aritists like Jack White, The Beatles and movie soundtracks like Monty Python's Matching Tie & Handkerchief include hidden tracks but the sound storage medium is not specified ", " C+C Music Factory's Gonna Make You Sweat and Pink Floyd's Pulse cassettes include hidden tracks " ] ]

[ { "sents": [ { "text": "Yes.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 0 ] ] }, { "text": "Many times.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just google \"B/W Same\" (which means \"Backed With Same\") and you'll find many images of singles marked this way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "An example of this can be found here .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Singles were typically released and \"backed with\" a track that was a strong contender for airplay.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As music moved into the 70's, singles would often get backed with alternate tracks that didn't appear on an album, as to make fans more likely to buy them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some famous 45's like that were \"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hey, Hey, What Could I Do\" by Led Zeppelin, and \"Abilene\" by Yes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/53/Johnny Bones", "score": 9 } }, { "sents": [ { "text": "One of the most unusual cases is the song American Pie , by Don McLean.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The album version is listed as being 8:33, making it the longest number 1 song in history, but at that length, it took up both sides of a standard single.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The length part of the Wikipedia entry list the length of side A as 4:11, and side B as 4:31.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/27/Donald.McLean", "score": 6 } }, { "sents": [ { "text": "no, singles had 2 sides, (A-side and B-side)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "so there would be at least 2 songs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I say \"at least\" because some B-sides might have 2 songs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And some B-sides have become famous in their own right - Queen's", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"We will Rock you\", for example.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/65/Angst", "score": 5 } }, { "sents": [ { "text": "I've seen also singles where in the A side is the original song and on the B side is an instrumental version.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another thing could be, that on the A side is a cover version or a remix and on the b side is the original one.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example: \"Swing the mood\" by Jive Bunny and the Mastermixers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On the A side is the radio version of Swing the Mood and on the B side is the original one by Glenn Miller Medley ( http://www.discogs.com/Jive-Bunny-And-The-Mastermixers-Swing-The-Mood/release/541208 )", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/124/LStrike", "score": 4 } }, { "sents": [ { "text": "Let's say 'nothing famous' was done as a single track, but Google has a few suggestions for '1-sided vinyl' including one interesting hit of a release that was CD on one side, record on the other.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There's an entire wikipedia article on A-Sides & B-Sides", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/84/Tetsujin", "score": 2 } }, { "sents": [ { "text": "This question is fraught with conflation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Everyone here seems to be trying to shoehorn answers to fit with the original question.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the term came about, 'single' was not intended to connote that you would only be buying one song.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Music was first distributed on vinyl records.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could purchase vinyl in three options: LP, or Long-Playing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This vinyl record consisted of roughly 5 songs per side.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was spun on a record player at 33 1/3 revolutions per minute (RPM) EP, or Extended-Play.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This vinyl consisted of a number of total songs less than an LP, but more than a single.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Single.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The intent on releasing a single was putting the best foot forward to promote an entire album, or LP.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Singles were only a song in length on each side.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Because there was less content, it was recorded differently (to take up more vinyl real estate), and ran at 45 RPM.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some LPs had strength enough to release multiple singles.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Michael Jackson had a number of LPs where this was true) The single, or reason that this single song was released, was consider the A side.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The B side almost always contained a weaker (and different) song, used to draw interest on the rest of the album.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Over time, artists would put songs on the B side that would never be contained on a studio LP, to generate rarity and more reason to purchase singles.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/962/Jason P Sallinger", "score": 2 } } ]

{ "question": "Every single I have on vinyl, cassette, and CD has at least two tracks, even if they are alternate mixes of the same song. With downloads you can obviously buy individual songs these days, but before that, when you bought a single, did you ever really get just one song?", "title": "Before the days of downloads, were 'single' releases ever really only one song?", "forum": "musicfans.stackexchange.com", "question_tags": "<recording>", "link": "musicfans.stackexchange.com/questions/248", "author": "musicfans.stackexchange.com/users/None/" }

[ [ "Singles had two sides, and A and B side.", "You could get a single but you would never really get just one song seeing as even singles had two sides. " ] ]

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[ 9 ]

[ [ "Yes", "No, because singles had two sides" ] ]

[ { "sents": [ { "text": "I would answer this in two ways: HISTORICALLY, \"house\" and \"techno\" are two regional variations of post-disco club music that grew up more or less simultaneously.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "House music is associated with Chicago in the early 1980s, and Techno with Detroit.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The most distinctive Chicago house sounds were \"soulful\" house, which used gospel diva samples, piano riffs, and inspirational raps over 4/4 beats, usually realized on an 808 drum machine; and \"acid\" house, which was a more stripped down \"jacking\" style of house that featured the TB-303 bassline, used as a melody instrument, to create a squelching, electronic style of dance music.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Detroit techno is associated with a specific set of suburban black DJs who were looking to fuse dance music with the avant-garde, sci-fi aesthetic of Kraftwerk and electro.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They featured complex, mechanical sounding beats programmed on more advanced drum machines (TR-909) and sequencers (Roland MC500), along with cold, dissonant synthesizers and vocoded voices.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These two ways of making music -- soulful, \"deep\" dance music, with pronounced aspects of blackness and femininity; and hard, \"banging\" electronic dance music, using synths and computers -- have given rise to endless variations.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To oversimplify vastly, it seems like \"house\" is the root style of dance music, with an almost classical feel to it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It tends to stay closer to the 118-120BPM of disco and early 1980s club music, and has always been more hospitable to \"acoustic\" sounding samples, expressive divas, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Techno, on the other hand, has tended to speed up, quickly reaching 130-140BPM, and becoming more and more psychedelic, until it spawned (in the 1990s)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the very influential style called \"trance.\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Go to a big dance party and and you will probably hear a descendant of one of these two styles.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Unless, that is, you are listening to something with breakbeats or dub influences...)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/174/Robert Fink", "score": 27 } }, { "sents": [ { "text": "House - very melodic music influenced by 80s disco and electro; house has simple beats and real voiceshouse examples here https://www.youtube.com/watch?v=Ki6wWg2o8uQ", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Techno - very percussive, psychedelic, futuristic music that is usually not melodic", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "; techno has complex and variable beats of 4/4 and 2-step.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "techno examples here", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(this one is a compilation i made) https://www.youtube.com/watch?v=sRO0QWTsW2w", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/1022/plopidrahtis", "score": 6 } }, { "sents": [ { "text": "Adding to Robert's fantastic answer above, the name House music comes from the night club in Chicago where the sound really caught on - a night club called Warehouse and a DJ named Frankie Knuckles who created seamless mixes of repetitive disco loops using similar record mixing techniques as new york hip hoppers like Grand Master Flash.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chicago DJ Jesse Saunders' song 'On and On' is often credited as 'the' first house record pressed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is a great history of electronic music documentary by Iara Lee called Modulations that really breaks down what sounds and styles came from what regions of the world and when, covering house, techno, trance, gabber, and jungle with interviews from the likes of Frankie Knuckles, Juan Atkins and more.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "if you are interested, you can check it out here: https://vimeo.com/87206606", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/545/Ryan", "score": 5 } }, { "sents": [ { "text": "House has its stylistic origins in Chicago.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In Chicago, the black community heavily use gospel and blues as just the vernacular frame for their music.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The dances there is the jack and the juke .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Because of the history of gospel and blues, there is often a pronounced backbeat that is absent in techno.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Techno has its stylistic origins in Detroit.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In Detroit, gospel is in the background―sure―but jazz", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "is much more prominent.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The dance there is the jit (terbug).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In house music, it is always one-step.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Techno can be one-step or two-step or a hybrid of the two.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The variation enjoyed in techno over the number of step allows it to be more consistently percussive than house.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The role of the hat in techno is much more important in providing the basis of the rhythm more than the bass drum and the snares.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When we introduce Europe in the question, much of the popular dances there are one-steps and largely have a history that draws from disco and house.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The German interpretation of techno has been largely to treat it as a one-step with crosses of Berlin School and Dortmund School instrumentation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Throughout Europe, house largely has a pulsing bassline on the off beat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/3895/Phillip Siebold", "score": 5 } }, { "sents": [ { "text": "OK, in short, and cutting a lot of corners: House is the EDM version of \"black\" music (soul, funk, jazz), and Techno is the EDM version of \"white\" music (rock).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "House usually has a \"swing\" feel to it (also known as a \"shuffle\"), whereas Techno is played \"straight\".", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/4653/Funkmeister72", "score": 4 } }, { "sents": [ { "text": "answer is so simple.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "house music contains Claps on the second beat in the measure, where in Techno, claps are non existent and the snare is very rarely put on the second beat in the measure.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/5735/Raphael", "score": 4 } } ]

{ "question": "Both are considered pillars of electronic dance music, and probably its most known and recognized genres. They are often used interchangeably, sometimes to refer to electronic dance music in general, something techno and house fans consider an inaccuracy (to say the least). Tech-house is another popular genre, so apparently you can combine them both. So, what's the difference?", "title": "What's the difference between house and techno?", "forum": "musicfans.stackexchange.com", "question_tags": "<genre><electronic-music><genre-characteristics><house><techno>", "link": "musicfans.stackexchange.com/questions/494", "author": "musicfans.stackexchange.com/users/70/Anton dB" }

[ [ "House music is associated with early 1980s Chicago, and has a melodic music with a shuffle influenced by 80s disco and electro with simple beats and real voices. Techno is associated with Detroit, and is very percussive, futuristic and not usually melodic.", "House Music originates in Chicago and Techno Music originates in Detroit. House music is very melodic and has simple beats while Techno music is not very melodic and is very percussive. It is known that House music is the EDM version of soul, funk and jazz music. Whereas Techno is the EDM version of Rock music. " ] ]

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[ 9 ]

[ [ "House Music originates in Chicago in the early 1980's and Techno music originates in Detroit", "House music is very melodic, is influenced by 80's disco music and has simple beats whilst Techno music is not melodic, very psychedelic, very percussive and futuristic", "House Music is the EDM version of soul, funk and jazz music that's why it usually has a ''swing'' feel to it. Whereas Techno music is played ''straight''' because it is the EDM version of rock music " ] ]

[ { "sents": [ { "text": "Massive Attack are most commonly labelled a Trip-Hop band.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The most obvious other band that came from the same Bristol scene is Portishead ; you might also want to check out Tricky 's first solo album, Maxinquaye .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The term 'Trip-Hop' was supposedly used even earlier to describe DJ Shadow 's In/Flux single, so he might also be worth a listen (starting, of course, with Endtroducing... )", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As a slightly downbeat dance-influenced music, you might also give Gorillaz a try; I wonder if you might also like Model 500 's Mind and Body album -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "e.g. Rain .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another laid back techno-with-vocals work", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm listening to now : William Orbit 's Strange Cargo Three .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "maybe a bit clichéd/cheesy", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it's so well done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/None/", "score": 13 } }, { "sents": [ { "text": "Everyone is forgetting about UNKLE - a British trip-hop band with some amazing pieces, Lonely Soul being the first one you need to hear.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I absolutely agree about Hooverphonic, Portishead and Morcheeba , those'd be my first picks too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Groove Armada have some songs that are in this sort of style, Think", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Twice", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think you'd really love!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Next, we are moving on to The Chemical Brothers -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think you'll absolutely love the entire Come With Us album , specifically The Test,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The State We're In !", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I fell in love with those songs instantly, and Massive Attack are one of my fave bands :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Nice taste in music", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "everyone's got in this topic!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You might want to check out Santigold as well, it's not exactly trip-hop", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I guess,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but she's a really underestimated female artist with a great sound!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/478/Warren B.", "score": 12 } }, { "sents": [ { "text": "I started a Massive Attack channel on Pandora a couple of years ago and my eyes were opened.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Portishead - Dummy", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "(The whole album is actually quite good) Tricky - Maxinquaye ( 1 2 3 ) Zero 7 - Various albums, but \" Simple Things \" and \" When It Falls \" are my two favorite.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "( 1 2", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "3 4 )", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Nightmares on Wax ( You Wish , Passion , Les Nuits )", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Hooverphonic ( 2 Wicky ) Thievery Corporation -", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The Richest Man In Babylon", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "( Until the Morning ) FC Kahuna - Most is too electronic for me, but Hayling felt", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "right DJ Shadow ( In/Flux ) Télépopmusik ( Breathe , Don't Look Back )", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Groove Armada ( Inside My Mind (Blue Skies) )", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Little People - Mickey Mouse Operation Natalie Imbruglia ( Leave Me Alone ) Sneaker Pimps ( 6 Underground ) Morcheeba - So often mentioned, but I personally don't see the similarities in the vast majority of their work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Who Can You Trust is the most applicable album I think.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/725/UnhandledExcepSean", "score": 9 } }, { "sents": [ { "text": "There's also a Belgian band who made awesome triphop music in their early days: Hooverphonic fka Hoover.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Their first 2 albums 'A New Stereophonic Sound Spectacular' and 'Blue Wonder Power Milk' are really nice ones.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are more into instrumental music, you should listen to the French band Air .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They made beautiful albums like 'Walkie Talkie' and 'Moon Safari'.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/408/Simon Ravelingien", "score": 5 } }, { "sents": [ { "text": "Another place to look is under the label \"downtempo.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\" There was a lot of great stuff on Ninja Tune records in the 1990s...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/174/Robert Fink", "score": 5 } }, { "sents": [ { "text": "Most of the other suggested artists don't have that particular dark, almost post-punkish atmosphere of the later Massive Attack.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If that is what you like about them, I recommend the first two albums \"Balance of the Force\" and \"The Night Garden\" and the EP \"Northern Light\" by Austrian Producer Waldeck .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "His later works are rather in the electroswing genre.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another - also Austrian - band that plays trip-hop with a dark post-punkish vibe to it are Sofa Surfers , in particular their 2005 self-titled album and those following it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also you need to check out the band Archive , in particular their superb album \"Controlling Crowds\", they also play a rather dark brand of trip-hop.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/488/Jan Johannsen", "score": 4 } }, { "sents": [ { "text": "Immediately K.Flay comes to mind.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take for example:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "https://soundcloud.com/kflay/make-me-fade-2 Slow tempos,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hip-Hop grooves, trippy electronic samples and female vocals.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/511/Leo", "score": 3 } }, { "sents": [ { "text": "This is a bit old and there's a lot of great stuff covered here, but I feel I should add you might check out some of the anticon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "acts and associates such as Themselves , and cLOUDEAD .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/1103/user1103", "score": 1 } }, { "sents": [ { "text": "There is a total dark-horse album that most people don't know about, that sounds very like the Bristol sound.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For me it was an aquired taste but it's lived with me since the late 90's Archive Londinium.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can listen to an example of it here:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "https://www.youtube.com/watch?v=SpG_17E8hK4&list=PL613B7BEA538CBC59", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/3100/Tim", "score": 1 } } ]

{ "question": "I love Massive Attack; they are one of my favorite \"bands\" in the world. And I want to find something similar to them, but more like the albums: Mezzanine , 100th window and Heligoland . Any suggestions?", "title": "Bands that sound like Massive Attack?", "forum": "musicfans.stackexchange.com", "question_tags": "<similar-artists>", "link": "musicfans.stackexchange.com/questions/664", "author": "musicfans.stackexchange.com/users/459/Zarathustrax" }

[ [ "Portishead is another band from the same Bristol scene. Other similar albums include Nightmares on Wax ( You Wish, Passion, Les Nuits), Hooverphonic (2 Wicky) Thievery Corporation - The Richest Man In Babylon, and Groove Armada (Inside My Mind (Blue Skies)).", "Bands like Portishead, UNKLE, Nightmares on Wax, Hooverphonic, Thievery Corporation and Groove Armada and the album '''Mxinquaye'' are very similar to Massive Attack. " ] ]

{ "rel_sent_not_in_cluster": [ true ], "cluster_sents_not_matched": [ [] ] }

[ 9 ]

[ [ "Other british bands like Portishead and UNKLE were recommended. The album Maxinquaye was also suggested", "The Bands Nightmares on Wax, Hooverphonic, Thievery Corporation and Groove Armada were recommended" ] ]

[ { "sents": [ { "text": "You may want to check Edu Falaschi (ex-Angra) project called Almah .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Their second album, Fragile Equality, has frequent parts of symphonic/orchestration keyboards with complex guitars riffs and progressive parts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also recommend you to check the Swedish Operatic Metal band Therion , most of their albums have complex orchestrations parts mixed with Power/Melodic Metal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A very good way to find new bands is searching on related bands from your favourite artists on Last.fm. Or even searching on YouTube for \"symphonic progressive metal bands megamix\", will return a plenty of good suggestions!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/677/Bruno Monteiro", "score": 7 } }, { "sents": [ { "text": "I'd suggest Haggard as a full symphonic band, with \"Eppur si muove\".", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Septicflesh are using a lot of orchestra parts, you can try Titan, Communion and The Great Mass. Dark Lunacy had a violin in Forget me Not and Devoid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fleshgod Apocalypse uses piano and various orchestration parts, I'd suggest listening to their Agony album.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Probably less symphonic than previous bands", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you can give a chance to old Novembre albums:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Arte Novecento, Classica and Novembrine Waltz.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Their composition is unique, grasps a wide range of sounds, you'd probably like it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/683/Joshi Spawnbrød", "score": 7 } }, { "sents": [ { "text": "When it comes to technical guitars one should definitely mention", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rhapsody(now renamed to Rhapsody of Fire).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Give Gargoyles, Angels Of Darkness a try.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In their older albums Luca Turilli was playing the guitars and he is very talented guitar player.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The band split in 2011 and now there are two bands - Rhapsody of Fire and Luca Turilli's Rhapsody.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You may also give Gwyllion a try (e.g. The Night Awakes ).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is worth to also mention Morten Veland - some of the peaces of Sirenia and his band Mortemia could also fit in what I imagine as technical guitars.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for Nightwish I really like the band", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I think some peaces(from the older era) could fit as well - for instance give their interpretation of Crimson Tide And Deep Blue Sea a try.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course we can not leave out Therion and Haggard, but they have already been mentioned.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/4590/Ivaylo Strandjev", "score": 4 } }, { "sents": [ { "text": "I think you should check the one-man-band (from Behold the Arctopus) project Direwolf:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://www.metal-archives.com/bands/Direwolf/91376 Fist in Fetus are also technical and symphonic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Therion, Nightwish, are symphonic, not so technical.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Same thing with Haggard, Septic Flesh and Fleshgod Apocalypse, they are trully symphonic and progressive, but I wouldn't call them technical.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Dream Theater, Pain of Salvation, Dark Lunacy and Novembre don't fit the \"Symphonic&Technical\" combo either...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/3837/czunino", "score": 3 } }, { "sents": [ { "text": "I would also add: Adagio Yngwie Malmsteen", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Blind Guardian Therion Evergrey", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Uli Jon Roth Also David Maxim Micic's solo albums have a symphonic vibe in them although he does not belong in that genre.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/1353/papakias", "score": 1 } }, { "sents": [ { "text": "Direct Answer to Your Question:-- Try \"A Glimpse Beyond\" by Dan Mumm. ( https://www.youtube.com/watch?v=YnIQnlxhYys )", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "[ Warning :", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Harsh, Noisy, and/or Disorienting Sound in the video link directly above.]", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Other References:--", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This artist has the advantage of being a professional guitar teacher with materials you can visit:-- ( http://www.danmumm.com/do-you-really-need-theory-as-a-guitarist/ ) ( https://metalmethod.com/sweep-picking-secrets )", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/5380/Tautological Revelations", "score": 1 } } ]

{ "question": "When it comes to symphonic metal bands, the guitar parts aren’t usually very complex. I know two bands which have both symphonic instruments and very technical guitars: Symphony X Angra Failed to find any more. Do you know any?", "title": "Symphonic metal bands with very technical guitar", "forum": "musicfans.stackexchange.com", "question_tags": "<similar-artists><metal><symphonic-metal>", "link": "musicfans.stackexchange.com/questions/899", "author": "musicfans.stackexchange.com/users/581/marmistrz" }

[ [ "Bands that could be considered symphonic include Haggard with \"Eppur si muove\", Rhapsody (now renamed to Rhapsody of Fire), Gargoyles, Angels Of Darkness and Blind Guardian Therion Evergrey.", "The bands Haggard, Rhapsody of Fire, Gargoyles, Angels of Darkness, Blind Guardian, Therion and Evergrey were reccommended" ] ]

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[ 9 ]

[ [ "The bands Haggard, Rhapsody of Fire, Gargoyles, Angels of Darkness, Blind Guardian, Therion and Evergrey were reccommended" ] ]

[ { "sents": [ { "text": "YYZ by Rush is a pretty obvious example.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "YYZ is the IATA airport identification code of Toronto PearsonInternational Airport, near Rush's hometown.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The band was introduced to the rhythm as Alex Lifeson flew them into the airport.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A VHF omnidirectional range system at the airport broadcasts the YYZ identifier code in Morse code.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Peart said in interviews later that the rhythm stuck with them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Peart and Geddy Lee have both said \"It's always a happy day when YYZ appears on our luggage tags.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"The pieces's introduction, played in a time signature of 10/8, repeatedly renders\"Y-Y-Z\" in Morse Code using various musical arrangements.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"YYZ", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\" rendered in Morse code:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Y Y Z- . - - - . - - - - . .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Source: Wikipedia", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/1050/somazo", "score": 12 } }, { "sents": [ { "text": "They've been using talking drums to communicate between African villages for centuries.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "( Drum telegraphy )", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A village elder, usually the griot , would play the drum to announce weddings, births, deaths, warnings of attack, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The griots of the neighboring villages would then repeat the tune to relay the message to their neighboring villages, so on and so forth.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The drum transcends the villages' individual languages, breaking language barriers and carrying messages very far very quickly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/1103/user1103", "score": 10 } }, { "sents": [ { "text": "In classical music, the term for composition inspired by or including a message or code is a cryptogram.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This approach to composition was sometimes used by the western-European classical composers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "See: en.wikipedia.org/wiki/Musical_cryptogram Bach may have been the most prolific user of cryptograms.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Among his entire compositional output (estimated up to 2000 works) there are dozens of examples where Bach \"encoded\" his music with secret messages.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most of them were inside jokes (only meant to amuse himself) and praises to God.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One notable instance is the Bach Motif , which is a sequence of notes that spells out composer Johann Sebastian Bach's last name using note names (using the German names for notes, which include an \"H\").", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It was used frequently by Bach and many of the composers influenced by him.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "see", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "https://en.wikipedia.org/wiki/BACH_motif", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here is a link to the review of an album that purports to feature only famous Bach songs that utilize cryptograms: http://justinpledger.com/2010/12/23/bachs-secret-messages", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/92/Chris Sunami supports Monica", "score": 9 } }, { "sents": [ { "text": "' Amarok ' by Mike Oldfield is (mostly) instrumental (it contains some shouting and some spoken word.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It also contains a bit of morse code :", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "a sequence of Morse code found 48 minutes into the piece, spelling out \"FUCK OFF RB\" in reference to Virgin's Richard Branson, the man who had first signed him.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Source: Wikipedia", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/131/Pat Dobson", "score": 8 } }, { "sents": [ { "text": "The rhythm and timing in Tool's Lateralus contain numerous references to the Fibonacci sequence and the Golden Ratio: https://en.wikipedia.org/wiki/Lateralus_(song)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/63/Marek Grzenkowicz", "score": 5 } }, { "sents": [ { "text": "(Very good answers above!)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are so many examples of music communicating more information than mere artistic expression.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only reason that the Romans developed the brass horn was to signal troop movements.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They made brass horns bigger, louder and implemented a set of musical motifs to order charge, retreat, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They weren't interested in music at all, but the modern-day brass section owes a debt of thanks to the Roman army.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The same applies to other cultures using the drums, bagpipes, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The psychological warfare aspect to these noisy instruments is secondary to communication among troops.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Church bells are another ubiquitous example: signaling time, weddings, emergencies, celebrations, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Town bell towers indicate time, in fact Big Ben uses different variations of a melody to signal time every fifteen minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In the modern era, the spacecraft Voyager included a CD recording of several great musical works, in an attempt to communicate some information about Earth to any civilization that discovers it (and succeeds at decoding it).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At my local university, I participated on a research team to create an algorithm that would synthesize an instrumental soundtrack to replace the continual beeping of the ECG.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The premise was that a melody could contain several elements, each tied to a different bio-feedback item.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Therefore, the overall status of a patient could be easily determined by the nurse upon his/her entering the patient's room and hearing the melody.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As a side-benefit, this soothing melody replaced the annoying beep of the ECG.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/2072/Everett Steed", "score": 3 } }, { "sents": [ { "text": "Check out 'Bermuda Triangle' by Tomita, where a cryptic message is encoded within the audio.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You need special (obscure) hardware to decode the message.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "According to isaotomita.net/recordings/bermuda.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The computer encoded signals found on this album are in a format known as TARBEL.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Using this system, messages may be encoded in a recording via audio signals.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The TARBEL format was used as a way to save data onto an audio cassette recorder in the mid to late 1970s before the IBM PC and hard disk drives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The sound is familiar to anyone who has used an old tape interface (lots of 'piii's and 'gaaa's!) and can be decoded with a computer programmed to recognise the TARBEL system.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The actual messages are Side A", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "THIS IS THE BERMUDA TRIANGLE,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "OVER.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "SLOW DOWN.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "TARGET 50 MILES OFF SOUTH FLORIDA, A GIANT PYRAMID AT OCEAN BOTTOM.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Side B", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "THIS IS THE BERMUDA TRIANGLE, OVER.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "LOOK OUT!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "THE CYLINDRICAL OBJECT", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "JUST LIKE THE ONE EXPLODED OVER SIBERIA AND CRASHED INTO TUNGUSKA IN 1908, HAS JUST COME INTO THE SOLAR SYSTEM.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Even at the time of its release TARBEL was uncommon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In fact, apart from this Tomita album, I've never heard of anyone else using it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/2366/Brian THOMAS", "score": 1 } } ]

{ "question": "Music is often dubbed 'the universal language', but language usually carries some information. I know that music has many different notes, with letters and pitches assigned to each. Was there ever any instrumental (lyric-free) music written as a code to carry information, in any form? (numbers, letters, etc) If so, can you please list the name, and artist/composer, if possible? Thanks for your help.", "title": "Has any instrumental music ever been used to carry information?", "forum": "musicfans.stackexchange.com", "question_tags": "<history><classical-music><instrumental>", "link": "musicfans.stackexchange.com/questions/2264", "author": "musicfans.stackexchange.com/users/1047/Pyraminx" }

[ [ "Examples of this include YYZ by Rush, the Bach Motif, which is a sequence of notes that spells out composer Johann Sebastian Bach's last name using note names (using the German names for notes, which include an \"H\"), references to the Fibonacci sequence and the Golden Ratio in the rhythm and timing Tool's Lateralus, and 'Bermuda Triangle' by Tomita, where a cryptic message is encoded within the audio.", "The songs YYZ by Rush ,The Bach Motif, Tool's Lateralus and Bermuda Triangle are noted to carry some form of information. " ] ]

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[ 9 ]

[ [ "YYZ by rush", "Information like names, formulas and cryptic messages is shared through the use of notes, rhythm and timing. The examples given are The Bach Motif, Tool's Lateralus and Bermuda Triangle" ] ]

[ { "sents": [ { "text": "This is quite certainly intentional.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "While the double negative used as an intensified negative is considered ungrammatical in \"standard\" English, it is very common in many English dialects, particularly those associated with lower socioeconomic class levels (see my answer to a similar question in ELU).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Song lyrics are typically written in conversational English, not formal English, so non-standard and ungrammatical constructions are more the rule than the exception.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ungrammatical lyrics are often more memorable, and can seem more immediate, intimate and powerful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Compare \"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ain't", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No Mountain High Enough,\" \"You Ain't Seen Nothing Yet,\" and \"I Don't Wanna Hurt", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No More,\" for similar examples.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's also worth noting that the standard English usage of the double negative to mean a positive is rare, because it is confusing, and therefore avoided by most careful speakers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/92/Chris Sunami supports Monica", "score": 35 } }, { "sents": [ { "text": "I've been unable to find any comments directly from Roger Waters (writer of the music and lyrics of the song) on the meaning of those lines.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Looking at the lyrics on Genius.com , the annotation for the first line says that if you read it as a double negative, it could mean two different things", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"We do need education\"—A call for education", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"We don't need this type of education\"—A stab at the education", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the children are getting Personally, I'd be inclined to disagree with this assessment.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've always thought that it was just slang for \"We don't need education\", for a few reasons.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "First, if you remember the second time they sing through the verse, it's just a bunch of kids singing it; \"we don't need no\" is absolutely something a school age working class kid with a Cockney accent in England in the 70s might say instead of", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"we need no\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "or \"we don't need\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Second, either potential meaning of the double negative doesn't really make sense for the second line.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"We need thoughts control\"?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"We don't need this type of thoughts control\"?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Neither of those make sense, at least to me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And if the second line is not a double negative, then why would the first one be?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Furthermore, do children need \"dark sarcasm in the classroom\"?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't think so either.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Third, the whole song is a rebellion against the school, and when \"Another Brick In the Wall\" plays in", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Wall film , Pink has a day dream of the children chanting \"we don't need no education\", destroying the school building with sledgehammers and crowbars, setting it on fire, and dragging the teachers out kicking and screaming.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To me, this doesn't say \"we need education\" or \"we need a different type of education\", it says \"we don't need education at all\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't know if the call for alternative education is even something a kid of that age would think of; school is the way that it is and Pink hates it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/431/Joe Kennedy", "score": 16 } }, { "sents": [ { "text": "For some reason, I was thinking about education while making a songand Pink Floyd song came to my mind.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Try to sing: We do need an education It doesn't sound as good as.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We don't need no education", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "is packs a punch and is more provocative Sometimes when you make a song, the melody doesn't fit the words and sometimes the words don't fit the melody, so you have to rearrange and find words to fit the melody or make a compromise.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's why a song can be want you want to hear or not what you want to hear.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And we DO need an education.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Otherwise we will be left behind those who chose to get an education.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "P.S.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Very interesting thoughts", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you came up with by the way", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", I'm just another \"besserwisser\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/1885/paulsky", "score": 3 } }, { "sents": [ { "text": "'We dont need no...' is commonly used in London for 'we don't need any'.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "its simple.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note that the lyric is not 'we don't need no learning'.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The point is that an inner city London school in the 70s was often not about learning but about 'schooling'", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/2067/user2067", "score": 3 } }, { "sents": [ { "text": "Maybe it's just omitted punctuation in the lyrics readable form (we don't need, no, education /", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "we don't need -no!- thought control), as emphasazing the negative statement.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That also makes sense rhythmically", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/3656/Jose", "score": 1 } }, { "sents": [ { "text": "Anyone who's lived in London where they speak Cockney, as in this song, knows very well that \"we don't need no\" means we don't need any.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I grew up there, so seeing all these questions and analysis is actually quite funny.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No Londoner would ever ask this question.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/5518/John", "score": 1 } } ]

{ "question": "The famous Pink Floyd Song Another Brick in the Wall (Part 2) uses double negative in the chorus: We don't need no education We dont need no thought control ... https://www.youtube.com/watch?v=34ZmKbe5oG4 Using double negation in the above lyrics implies that we need both education and thought control. Is this some mistake they made when writing the lyrics (since this is a really common mistake that a lot of people actually make) or did Pink Floyd used these phrases willingly?", "title": "Is the double negative in 'we don't need no education' intentional?", "forum": "musicfans.stackexchange.com", "question_tags": "<lyrics><meaning><pink-floyd>", "link": "musicfans.stackexchange.com/questions/2634", "author": "musicfans.stackexchange.com/users/24/Shevliaskovic" }

[ [ "This is intentional, and is a common way of saying \"we don't need any…\" among Cockney speakers in London.", "The use of London and Cockney slang in the song conferms the intentional use of the double negative." ] ]

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[ 9 ]

[ [ "The double negative is intentional", "The use of London and Cockney slang in the song conferms the intentional use of the double negative. " ] ]

[ { "sents": [ { "text": "I have a couple of guesses, though I'm not sure if any of them are correct since a little more detail might be necessary to answer the question with confidence.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"Let It Shine\" by Santana \"", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Let It Shine\" by Al Green \"", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Let It Shine\" by The Hochers", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/431/Joe Kennedy", "score": 3 } }, { "sents": [ { "text": "Take That : \" Let it Shine \" ??", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's in a minor key, has a strong beat, and while it isn't exactly 70's disco, it has some of that same sound.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And it repeats \"let it shine\" over and over. \"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So come on", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "See the light on your face", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Let it shine Just let it shine", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Let it shine.\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/65/Angst", "score": 2 } }, { "sents": [ { "text": "Perhaps it's \"Age of Aquarius\" by The 5th Dimension:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "https://www.youtube.com/watch?v=kjxSCAalsBE", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The latter half of the song, they repeat \"Let the sunshine; let the sunshine in; the sunshine in...\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/1103/user1103", "score": 1 } }, { "sents": [ { "text": "Turn On Your Lovelight has the same refrain..", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not sure I would expect it in a yoga class, but hey, you never can tell ;-)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/1412/TaW", "score": 1 } }, { "sents": [ { "text": "I guess it is not this song, but by your description, \"Stayin' alive\" and \"Another one bites the dust\", this might seem the song:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"Shine a little love\", from Electric Light Orchestra (ELO).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It has a disco tempo and chorus, as in \"Stayin' Alive\", also high pitched harmonies as in \"Stayin' Alive\", and a clear bass line, as in \"Another one bites the dust\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It begins somehow slow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, I don't see it being played in a yoga class.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/7705/DaDSPGuy", "score": 1 } } ]

{ "question": "I heard a song in yoga class that I enjoyed very much but never had a chance to ask what is was. It's in f minor and has a strong beat. The tempo, key, and feel is quite reminiscent of \"Staying Alive\" and \"Another one Bites the Dust\". The words \"let it shine\" are repeated multiple times consecutively, in several locations. Could anybody name the song? Thanks :)", "title": "Name of song with lyrics \"let it shine\"", "forum": "musicfans.stackexchange.com", "question_tags": "<identify-this-song><rock>", "link": "musicfans.stackexchange.com/questions/3027", "author": "musicfans.stackexchange.com/users/1870/Andrew Guo" }

[ [ "Santana, Al Green, The Hoochers and Take That all have songs called \"Let it Shine\".", "Different songs all called '' Let it Shine'' made by different artists and Bands" ] ]

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[ 9 ]

[ [ "The song '' Let it Shine'' by different artists and bands: Santana, Al Green, The Hochers, Take That" ] ]

[ { "sents": [ { "text": "Carpets absorb the sound and doesn't allow it to bounce/reflect off of surface.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This is done to make sure there is no reverb effect in the studio or the auditorium.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Otherwise, the music would sound more like noise with all that sound reflecting off of the hard and uncovered surface.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/1589/Bipolar Metalhead", "score": 14 } }, { "sents": [ { "text": "Practically, it offers a few things: For drummers : A place to keep your drums in relatively one place.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The louder the drummer, the worse they move and shimmy around.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Having a carpet/thick rug the feet can dig into helps with this movement.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For other performers : I always appreciated a rug underneath me as a guitarist (or any performer, really) because it softened the blow to my feet of standing for hours at a time in (relatively) one place.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sound Absorption.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 0 ] ] }, { "text": "It does help with reflection and bass response, as noted in other answers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Aesthetically, it offers something much more important:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Everybody does it .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Country, Blues, Rock, Jazz, Metal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've seen it nearly at every show where it's appropriate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Kinda like \"Check 1, 2.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Check.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Check.\" to test out the mics.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/None/", "score": 6 } }, { "sents": [ { "text": "Greg Lake, of Emerson Lake and Palmer, had a carpet onstage to compensate for his fairly simple bass rig.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Emerson and Palmer had far more complex rigs, so Lake's carpet was his own ostentatious touch onstage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I imagine this has been copied elsewhere.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "More practically a carpet will reduce footstep noise from telegraphing up microphone stands.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/1889/ABragg", "score": 4 } }, { "sents": [ { "text": "If you use effect pedals and try to press them with your foot, sometimes they tend to slip away from their position.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Using a carpent prevents them from doing so.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A carpet gives you a non slippery surface to put your stuff on.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/1353/papakias", "score": 4 } }, { "sents": [ { "text": "I think there's a good reason for that: ground issues.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Prevents electrocution if something fails.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "With a carpet making a layer, your feet never really touch and connects with the ground.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Probably this came from a time when equipment had more problems with ground.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But with security, even today, it's never enough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You and your pedals are in a protective layer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You need to understand and read more, because, for example, there was a time I was playing bass guitar in a poor place without ground (illegal, house without license to be built), off course, an illegal electrical installation, and when I touch the wall...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I felt the current flowing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Was not big deal...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it could be bad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So, rubber shoes are ok, never touch anything, wall etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Carefull with the mics, make sure about ground in the equipment.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But there are many reasons above, like protect the equipment from touching a bad floor, reverb issues, cleaning issues and others also wich", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm not sure, but I won't discard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Stay safe!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/6763/Rúben Couto", "score": 3 } }, { "sents": [ { "text": "Lots of musicians used them so that they would have the same surface at every tour stop, there are some pretty gnarly venue floors out on the road which ends up wearing down on feet.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Especially with all the hallucinogens present in the 60s and 70s", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it was probably really comforting having the same surface everywhere you played.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/4206/Justus Bradshaw", "score": 1 } } ]

{ "question": "I oftenly see rock or metal bands playing on carpets while performing on stage or on studio. It's nice to see, but is there a reason for these carpets? Is it for a better sound? For an example, here's Foo Fighters live on studio ON carpets.", "title": "Why do musicians play on carpets?", "forum": "musicfans.stackexchange.com", "question_tags": "<bands><concert>", "link": "musicfans.stackexchange.com/questions/3395", "author": "musicfans.stackexchange.com/users/2149/Sushi" }

[ [ "Carpets absorb sound and provide a non-slip surface to put your stuff on that is also soft and more resistant in case of an electrical fault. Many musicians would bring one on tour to ensure a suitable surface everywhere they went.", "The reasons as of why bands use carpets during live performances are to insure sound absorption, to prevent slipping and electrocution. However, it is also thought to be a way to ensure having the same surface at every venue. " ] ]

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[ 9 ]

[ [ "Carpets are used for sound absorption", "Carpets are used to prevent slipping ", "Carpets are used to prevent electrocution", "To ensure they have the same surface to play on, musicians use carpets at venues." ] ]

[ { "sents": [ { "text": "No-one needs them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's man's proclivity for pigeon-holing, which in recent years - & given so little movement in popular music in the past couple of decades - has seen rise to finer & finer delineations between genres that really anyone could just lump in together.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it continues, we'll end up with just one pigeon per hole, rendering the entire exercise more obviously pointless than it is at present.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "BTW, this question is entirely opinion-based, but I just thought I'd get my opinion in first", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ";-)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/84/Tetsujin", "score": 7 } }, { "sents": [ { "text": "The sub-genres exist because someone wanted them to exist.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This is really a specific case of a much more general question of why people put things in categories in the first place.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a deeply rooted human trait, with applications far beyond just music theory.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We have genres because we like to be able to capture complex things in a small number of words.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When we are told \"Hey, you should go listen to band XYZ,\" actually taking the time to go listen to them can be very, well, time consuming.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If we value our time, we want to get some sense of what we're about to get into, so we ask \"what genre of music do they play?\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We can then file the recommendation to listen to the band alongside that one or two word genre, permitting us to prioritize.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm not about to waste my time listening to some new orchestral piece when my house is noisy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'll save that for when the house is quiet and I can appreciate it properly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Likewise, the latest thrash metal is probably not what I should listen to right before my wife and I go off for a romantic dinner.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The raw number of categories we create is a side effect of this process.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some people feel their music is too \"out there\" to fit into an existing genre, so they seek to define their own new genre.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Other times it works the opposite way: someone wants to call their work as part of a genre, but the music snobs refuse to let them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We also see more genres form when people want different types of categorization.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To pick a trivial example, if I like music with a fast tempo rather than slow, and you like music with a full orchestra rather than just a few instruments, neither one of our categorizations is complete.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We need something more, like \"fast orchestral music,\" and thus a new genre is born.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Genres live and die constantly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They're fickle things which float on the backs of our own obsessions with categorization.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The reason there are so many subgenres of music is because there are so many people out there actively keeping those sub-genres alive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "An interesting comparason can be made in the movie industry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Netflix famously handed out the \"Netflix Prize\" to anyone who could use their 5-star ratings as input to help predict what movies to recommend.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "BellKor, the winning algorithm, identified movies on 50 distinct dimensions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's not genres... its dimensions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Each \"genre\" of movie was identified by a string of 50 numbers!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Trivially, if there were only two valid values on each dimension, that would qualify as 1,125,899,906,842,624 sub-genres! Woof!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/3672/Cort Ammon", "score": 4 } }, { "sents": [ { "text": "There are two main reasons: Marketing, it helps music find an audience.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Self-organization, it helps like-minded musicians create a virtualcommunity they can contextualize themselves against.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/92/Chris Sunami supports Monica", "score": 4 } }, { "sents": [ { "text": "It's probably true that no individual will 'need' a thousand or more subgenre labels.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Any given individual probably talks about, searches for, and thinks in terms of, a far more limited number of genres.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, the number of labels 'out there' is the superset of all labels that have gained more than a certain amount of cultural currency - simplistically speaking, it's all labels that are used by anyone .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You may not use or need most of them, but for most of the ones you don't use, there's a group of people who do.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course the whole idea of genre labelling has a great many deficiencies.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In some spheres of activity, they've actually started to fall out of use - e.g. computer databases can now group similar music by direct measures of sonic similarity, rather than relying on a textual label.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, people like to talk, and haven't yet come up with a nice concise way to answer the question: \"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "what kind of music do you like?\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "without using genre labels.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As long as that's the case, the number of labels will only continue to grow! Remember that a genre label potentially needs to condense down a great number of characteristics to a single, memorable, descriptive name, so given the number of axes of variation possible, there's clearly potential for a lot of different genre names to be generated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/5605/topo Reinstate Monica", "score": 2 } }, { "sents": [ { "text": "Because music is mushy mushy feely feely while computers and systems are rigid and strict.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This goes far beyond computers though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Any system where we try to categorize a thing as only one category, gets messy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Computers just allow us to do this with music in a more wide spread manor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example, Is an Insect, Ant, Fire Ant, and probably more.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Going the other way,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's an insect, but it's not an Ant.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In the same way Rock Music Rock Music Rock Music Rock Music Rock Music You need something more.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Maybe you really like the first example, but your not in the mood for the last.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So how do you filter those down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/3670/coteyr", "score": 2 } } ]

{ "question": "I am quite aware that there are more than a thousand subgenres for music. So what is the use for them? Who needs them and why?", "title": "What's the purpose of having so many subgenres of music?", "forum": "musicfans.stackexchange.com", "question_tags": "<genre>", "link": "musicfans.stackexchange.com/questions/4776", "author": "musicfans.stackexchange.com/users/3214/SovereignSun" }

[ [ "There is no need, they exist because someone wanted them to exist.", "Subgenres are not needed and exist because someone wanted them to exist. " ] ]

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[ 9 ]

[ [ "Subgenres are not needed", "Subgenres exist because someone wanted them to exist" ] ]

[ { "sents": [ { "text": "The first answer I can think of is Iron Maiden's Iron Maiden in the album Iron Maiden in 1980", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "so after Black Sabbath in 1970.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/3260/Bebs", "score": 7 } }, { "sents": [ { "text": "Bad Company did the same on their 1974 eponymous album.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Can’t think of any others at the moment.... ...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After looking through my music a second time, I found a few ‘almosts’:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Gentle Giant has a song just called Giant on their 1970 eponymous album, and The Monkees put the theme to their TV show of the same name on their 1966 eponymous album, which may or may not ‘count’ depending on sensibilities.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/5547/user47907", "score": 5 } }, { "sents": [ { "text": "One such example is Motörhead (though the song title is sometimes written without an Umlaut.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/488/Jan Johannsen", "score": 4 } }, { "sents": [ { "text": "I know of Valkeat , a folk metal band from Finland.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "They released their debut album, named Valkeat , in 2017 and one of the songs in this album is called Valkeat .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/1851/Lucas Sant'Anna", "score": 3 } }, { "sents": [ { "text": "You know the three obvious ones: Bad Company , Black Sabbath , Iron Maiden", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've been at this question for a long time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I often ask it around parties, camp fires, or when people look bored.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another four I know of because I own the vinyl albums: 1 - Autosalvage - from NYC Around 1966 (hard record to find too!) 2 - Lucifer's Friend - German band from around 1970, whose members are also involved with another outfit/ project called Electric Food.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Which is also around 1970.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These guys would tour, record, and \"Be\" with these bands all at the same time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Talk about commitment!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What a workload.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "3 - Universe - A British band from Wales in 1970.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These guys used to be called Spoonfull in the '60s.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "An original vinyl record of this band goes for about $1000.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hell, even the repressed vinyl I bought cost over $100. 4 - Sea Train - was the aftermath of the blues project.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Say....'69-'70.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most of my research is off the vinyl album covers and liner notes with the record.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And to fill in some of the blanks,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "used Discogs, but only for the corrections and a few dates.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/8223/FEREVERVINYL", "score": 3 } }, { "sents": [ { "text": "Also in 1970 Dutch prog band Focus released their debut studio album 'In and Out of Focus' (earlier released as 'Focus Plays Focus'), the first and last tracks of which were instrumental and vocal versions of a track called 'Focus'.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "(They later had umpteen albums with 'Focus' in the title somewhere plus a single and an album called 'Hocus Pocus'.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/287/DaveP", "score": 2 } }, { "sents": [ { "text": "Sometimes is the middle that is different.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Popular once upon a time famous album", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The First of a Million Kisses by Fairground Attraction features the track Fairground Attraction .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "musicfans.stackexchange.com/users/8134/8134", "score": 1 } } ]

{ "question": "The band Black Sabbath 's first album is called Black Sabbath and was released in 1970. The leading track on that album is also called \"Black Sabbath.\" Does anybody know of any other manifestation of this phenomenon? Are there other examples of bands, whose name appears as both the title of one of their albums and as a song within that album?", "title": "Bands With Eponymous Album and Song", "forum": "musicfans.stackexchange.com", "question_tags": "<song-title><album-title>", "link": "musicfans.stackexchange.com/questions/6221", "author": "musicfans.stackexchange.com/users/5354/ervx" }

[ [ "Iron Maiden, Bad Company and Valkeat did the same thing.", "Iron and Maiden - ''Iron Maiden'' (1980), Bad Company - Bad Company (1974) and Valkeat - '' Valkeat'' are all examples of bands whose name appears as both the title of one of their songs whilst simultaneously being the name of their album." ] ]

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[ 9 ]

[ [ "Iron Maiden's 1980's Album ''Iron Maiden'' ", "Bad Company's 1974 album ''Bad Company.", "Valkeat named their album and a song within the album Valkeat" ] ]

[ { "sents": [ { "text": "Duolingo has a fully hatched course in its incubator program , in which new languages are added to Duolingo.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The course in Hebrew is now in public beta.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Go on and give it a try!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/91/fi12", "score": 9 } }, { "sents": [ { "text": "I've tried the Hebrew version of Word Fireworks .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It costs $2 and available from the App Store, Google Play, and Amazon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's definitely a beginner app and probably best for picking up the writing system.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The app involves tracing Hebrew characters with your finger so you can communicate with aliens using pyrotechnics.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The app appears to be only available for languages that have writing systems very different from English (also Japanese, Chinese, and Korean).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/141/intcreator", "score": 2 } }, { "sents": [ { "text": "To add to the other resources mentioned here, I know of a Beginner Hebrew app and the Hebrew Locker app , both for Android.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Both apps work primarily on the basic Hebrew vocabulary and help you learn the commonly used Hebrew words and phrases from scratch and at your own pace.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/3540/user3492802", "score": 2 } }, { "sents": [ { "text": "I just found Free WordPower that seems similar to Duolingo.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It has assessment built in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/200/LN6595", "score": 1 } }, { "sents": [ { "text": "For learning the alphabet, I have found the Android app \"Write it!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Hebrew\" by Jernung to be especially helpful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It allows you to trace the letters and you can set up your own custom tests (or ask to be tested on the entire alphabet).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On the downside, it does not offer any assistance with Hebrew cursive, but learning the basic block forms is a huge step up in making it to cursive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have no affiliation with the app author.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/2167/Robert Columbia", "score": 1 } }, { "sents": [ { "text": "The best free Hebrew site that I have found and like to use is Teach Me Hebrew .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In addition, Learn Hebrew Pod has many free lessons.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/4939/AML", "score": 1 } }, { "sents": [ { "text": "There's an app called HelloTalk that I highly recommend.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It works like a typical language exchange, so someone would work with you in Hebrew in exchange for you working with them in another language you know well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/2450/Zvika", "score": 0 } } ]

{ "question": "I am looking for an app or website for learning basic/beginner Hebrew. Since it's a less common language, Duolingo and other common programs do not have a Hebrew version. I'm looking for a free program with built in review and assessment. This isn't a Google question. I have done many searches and not found any high quality programs that meets these simple criteria.", "title": "Are there any free apps or web sites for learning Hebrew?", "forum": "languagelearning.stackexchange.com", "question_tags": "<resource-request><online-learning><hebrew>", "link": "languagelearning.stackexchange.com/questions/584", "author": "languagelearning.stackexchange.com/users/200/LN6595" }

[ [ "Free WordPower is similar to Duolinguo and Teach Me Hebrew is a free Hebrew learning site, or you can try the alphabet app Write It or the language app HelloTalk.", "WordPower and Teach Me Hebrew are free language sites for learning Hebrew. However, if you are looking for an app Write it and HelloTalk are both good options. " ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 9 ]

[ [ "WordPower and Teach Me Hebrew are free language sites for learning Hebrew", "Write it and HelloTalk are language learning apps for learning Hebrew" ] ]

[ { "sents": [ { "text": "Do YouTube Videos count?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Evildea 's YouTube channel is largely spoken in Esperanto and subtitled in Esperanto and English.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Most of the sub-title work is done through the Amara.org site ( example ).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/795/Chad WALSTROM", "score": 10 } }, { "sents": [ { "text": "LoyalBooks also has four Esperanto audiobooks: Dr. Esperanto's International Language, Introduction and Complete Grammar (original book that introduced Esperanto), Esperanto Self-Taught with Phonetic Pronunciation", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Esperanto grammar book),", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "La Aventuroj de Alicio en Mirlando (Alice in Wonderland translated into Esperanto), and Fabeloj (short stories translated into Esperanto).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "English translations aren't included, but a quick search for them on the Internet will suffice to find them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/91/fi12", "score": 9 } }, { "sents": [ { "text": "I don't know if this is enough for you, but Librivox has a few recording in Esperanto that are public domain.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The Esperanto transcript can be found under \"Links\" in the sidebar by clicking on \"Online text\" or clicking \"Etext\" under the \"Source\" header.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most of the non-language learning recordings are books or documents that have English counterparts freely available online in public domain.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/670/TreeHouse196", "score": 8 } }, { "sents": [ { "text": "Here is a link to the Tatoeba Project that will show you community-contributed Esperanto sentences with audio and English translations: https://tatoeba.org/eng/sentences/search?query=&from=epo&to=eng&orphans=no&unapproved=no&user=&tags=&has_audio=yes&trans_filter=limit&trans_to=eng&trans_link=&trans_user=&trans_orphan=&trans_unapproved=&trans_has_audio=&sort=words That will show you the shortest sentences first, but you can change the options by using the right-hand side of the page.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Click on the loudspeaker icon to hear the audio for a sentence.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/827/Alan", "score": 7 } }, { "sents": [ { "text": "Amara has more than 300 videos in English with transcript in Esperanto.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Here is the direct link: Amara On Demand .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As Chad Walstrom said, I recommend to look for the videos of Evildea, since they cover everyday use of Esperanto, and a huge lot has transcripts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/891/Vanege", "score": 7 } }, { "sents": [ { "text": "Something I've used for Japanese is RhinoSpike .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think the most popular way is to submit text in the target language and request an audio recording of the text.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also request transcriptions of video or audio of the target language.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some video and audio resources you might like.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "First there's Farbskatol' which I don't think is active now", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but the archive is online.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There's also Chinese Radio International in Esperanto online.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Audio recordings usually have transcriptions in Esperanto.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can only add two links at the moment but look for interviews.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They're short and you will be treated to a mix of speakers, genders and accents.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/881/Prov", "score": 5 } } ]

{ "question": "Do you know about any Esperanto audio recordings with English translation? By audio recordings I do not mean language lessons. I would like something more like audio versions of journal/magazine articles or books. If there is nothing with English translations, it would be enough to have the content of the audio transcribed in Esperanto. The recordings do not have to be too long.", "title": "Do Esperanto audio recordings with English translations exist?", "forum": "languagelearning.stackexchange.com", "question_tags": "<resource-request><esperanto>", "link": "languagelearning.stackexchange.com/questions/835", "author": "languagelearning.stackexchange.com/users/677/matousc" }

[ [ "Evildea 's YouTube channel is largely spoken in Esperanto and subtitled in Esperanto and English. The Tatoeba Project has community-contributed Esperanto sentences with audio and English translations, Librivox has some recordings in Esperanto and Amara has more than 300 videos in English with a transcription in Esperanto. ", "Both Evildea' s YouTube channel and The Tatobea Project provide Eperando audio with English translation, Librivox provides recordings in Esperanto and Amara provides videos in English with Esperanto transcript." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 9 ]

[ [ "Evildea's YouTube channel is spoken in Esperanto and has both English and Esperanto subtitles. The Tatoeba Project provides community - contributed Esperanto sentences with English translation. ", "Librivox provides a few recordings in Esperanto", "Amara provides videos in English with Esperanto transcript." ] ]

[ { "sents": [ { "text": "What you need to do is find native speakers (or other people with a near-native level of English) and engage in conversations with them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "To make this more concrete: You can look for a so-called \" tandem partner \", i.e. someone who knows English well and who is interested in learning your language.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can then meet regularly and speak in English for some time and then speak in your tandem partner's target language.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are several ways to find tandem partners, for example, pin walls in libraries or universities", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(this is rather common in Germany) or dedicated websites.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the task of having random conversations seems too daunting, you could try the \" FORCE Cycle \", a technique/strategy formulated by the Canadian linguist Keith Swayne.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "See the five blog posts starting at", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://fivearrows.ca/wp/2012/04/28/the-force-cycle-phase-1/ (the blog posts have embedded YouTube videos).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The strategy comes down to choosing a specific topic and preparing for a conversation on that topic (finding vocabulary, phrases etc.), so the conversation itself becomes easier and you can directly apply what you have prepared.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(This is the best type of advice for oral skills I have ever seen, even after reading half a dozen books about language learning.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are also a number of websites that can help you get in touch with native speakers, such as Polyglot Club , Go Speaky , italki and LingQ.com .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Such services are not always free.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You may also try the shadowing technique described by the polyglot Alexander Arguelles (check YouTube and Arguelles' website ), but this technique helps more with improving pronunciation than with oral skills.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Good luck!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/800/Tsundoku", "score": 15 } }, { "sents": [ { "text": "As the people above have said, the best thing to do to improve your speaking skills is to find people around you or on the Internet with whom to speak.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "In another discussion, I have given a link to a Discord multilingual vocal server (like TeamSpeak) where it's possible to find a number of diverse language rooms : Ling & Lang: https://discordapp.com/invite/DUCVm", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In France we have a famous youtuber named \"Linguisticae\" who has his own Discord server which works like \"Ling & Lang\" : Linguisticae: https://discordapp.com/invite/YkMzzuN Verbling is also a good solution for communicating vocally and visually through its webconference service", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(it's for free but you will have to create an account): https://www.verbling.com/community Good websites to get in touch with a lot of people : Polyglot Club: http://polyglotclub.com/ GoSpeaky: https://www.gospeaky.com/", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "From the time you start creating a network of fellow speakers everything becomes easier.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And don't forget that the best thing for speaking a lot with people is if you share the same interests; for example video games :D", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/1935/John McFerrin", "score": 5 } }, { "sents": [ { "text": "In my personal experience I can tell you that it is difficult to learn a language.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In my case I'm not English and my native language is Spanish", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I have improved a lot with practice, practice and practice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use your imagination, be creative and have fun with English.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "How to speak fluent?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Well, that's not easy but not impossible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Try speaking with others, people who is learning English too, friends, etc.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Is like everyone says, practice every day but just be creative and the most important thing is, have fun with the language!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/None/", "score": 3 } }, { "sents": [ { "text": "As @Manuel said you have to practice a lot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Speak to other persons who are learning English.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Speak with native speakers too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are on your own use your imagination.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You said you watch a lot of movies and novels.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Imagine a scene that differs from the original novel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Play the roles of all characters and speak the dialogs to yourself.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Best to do this when you are alone.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If imagining scenes is difficult for you, try repeating scenes you saw in a movie or novel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However using your imagination helps you to a greater extent.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It has no limits and it can help you more if you can imagine and practice real life scenarios.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example, imagine a meeting with your business clients and talk to yourself in the language you are learning to speak.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It gives you confidence in real life too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/56/Kolappan N", "score": 3 } }, { "sents": [ { "text": "I think the cause is clearly lack of practice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for tips, if one has social anxieties or really doesn't have someone to practice with, speaking to oneself helps a lot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know because it worked for me with English.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As teenager, I did have 4 years of English courses on a private school and then years working with computers/programming languages, reading a lot of literature and comics, watching movies and listening songs, but speaking to no one.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Try to have all your inner conversations in English; when you're angry or joyful with yourself and have something to shout, in English; having that fictional dialogues with someone else (as rehersal before talking to them; or as \"I should have answered that\" after talking with them), in English; and so forth.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Try to speak it loudly as much as possible but having the conversation only in thoughts is ok too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We don't want friends, family, neighbours, hearing us talking in weird tongues with some imaginary speaking partner - gesprekspartner :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And then, difficult to pronounce words or sentences, those deserve special treatment: repeat them aloud till it hurts!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the time comes and you really have to interact with other folks in English, things will flow smoothly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/5031/brasofilo", "score": 2 } } ]

{ "question": "This is my problem: If an Englishman is speaking, I can understand him well. I've read many English novels and stories, I can understand English movies without subtitles, and when I need subtitles, I only activate English subtitles, not those in my native language. But I have problems with speaking! I can't speak English fluently.. How can I improve my speaking skills? What is the cause of this problem? Can you tell me some tips?", "title": "Able to understand conversation but not speak", "forum": "languagelearning.stackexchange.com", "question_tags": "<english><conversation>", "link": "languagelearning.stackexchange.com/questions/902", "author": "languagelearning.stackexchange.com/users/None/" }

[ [ "You should try to find other English speakers online and locally, whether learners or native speakers.", "Constant speaking practice will help you improve your English, and talking to a near-native english speaker or a Native English speaker is the best option. " ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 9 ]

[ [ "The best thing to do is to spesk with a Near-native speaker or better, a Native English speaker. ", "Constant speaking practice with people around you, friends or other prople learning English will help you improve" ] ]

[ { "sents": [ { "text": "Telegram is a messaging application that allows you to send voice recordings.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is an active community of Esperanto speakers in Telegram, and they can correct your pronunciation if you ask them too.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It is also a great place to ask people for a real-time conversation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For this, you can use programs such as Skype , Google Hangouts , appear.in and Discord .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Many programs exist and some of them do not require to download something or to create an account.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/891/Vanege", "score": 19 } }, { "sents": [ { "text": "There seems to be an Esperanto group in Second Life that meet regularly and use the program's voice chat for conversations.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Esperantujo en Dua Vivo", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/911/Robin van der Vliet", "score": 14 } }, { "sents": [ { "text": "You can buy spoken lessons with several Esperanto tutors with italki: Find a Teacher.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/914/Norskeo", "score": 13 } }, { "sents": [ { "text": "You might also want to take the leap with a face-to-face event.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I just found out about the Paralela Universo event through the \" Language Stuff \" vlog on Youtube.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It looks to be open to beginners who haven't had the opportunity yet to talk with someone else.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It would take a little courage to leap in as an organizer for an Esperanto event.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I was considering organizing one myself because I didn't see one in my area until I went to the map.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm not usually so bold", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but what's the worst that could have happened?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Although the event started out for North America, there is nothing preventing you from starting one in your own country.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are events on the map for Mexico and Cuba!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a leap...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but you might be surprised at the interest generated in your area.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You would also rack up a lot of coolness points. :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/881/Prov", "score": 10 } }, { "sents": [ { "text": "If you've finished the Duolingo course (or equivalent), I'd highly recommend trying the new course Ekparolu .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It's a free course which consists of 10 lessons on the topics you choose.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You tell them what you want to practice talking about", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and they'll match you with a tutor who will help you speak on that topic for a half hour!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/1951/Chuck Smith", "score": 7 } }, { "sents": [ { "text": "I used to use a site called Fluent in three Months .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It practically teaches you how to use a language and speak it properly, and encourages you to upload a video of yourself (set challenges)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so you can get feedback on your pronunciation and speech.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Very helpful website, you should check it out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/1957/Jonna", "score": 5 } }, { "sents": [ { "text": "I know an esperanto server on Discord \" Ling & Lang \" which propose an esperanto room : Discord.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/1935/John McFerrin", "score": 3 } }, { "sents": [ { "text": "On telegramo.org you can see various links for group chats about Esperanto on Telegram .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Some of them are audio-conversation groups.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/2014/HWF10", "score": 2 } }, { "sents": [ { "text": "You can find tutors or Esperanto language exchange partners at Langademy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "They have a video chat room for Esperanto.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/3013/moarra", "score": 1 } }, { "sents": [ { "text": "There are some useful links here .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Among others: Chatrooms / Voice chat /r", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "/esperanto", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Discord server - A place where you can chat with other Esperanto speakers (via voice & text). 'Skajpanoj' Facebook group for finding Skype contacts.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Here's a list of contacts (you can add your details here ) telegramo.org - chat with other esperantists", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/740/michau", "score": 0 } } ]

{ "question": "There are already a number of resources online to help learners improve their Esperanto reading, writing and aural comprehension, such as Duolingo, but I want to increase my confidence in speaking Esperanto. Can anyone recommend any online resources that will allow me to converse in real-time with other Esperanto speakers and/or learners?", "title": "Are there any online resources for practicing spoken Esperanto?", "forum": "languagelearning.stackexchange.com", "question_tags": "<online-learning><esperanto><speaking>", "link": "languagelearning.stackexchange.com/questions/1985", "author": "languagelearning.stackexchange.com/users/1927/jzknuckles" }

[ [ "There are active communities of Esperanto speakers on Telegram (links are listed on telegramo.org), Second Life, Discord (Ling & Lang), or Facebook (Skajpano group for finding Skype contacts). You can also buy lessons on Find a Teacher, find tutors or Esperanto language exchange partners at Langademy and take courses on Ekparolu and Fluent in Three Months.", "You can converse with Native Esperanto speakers through various apps and sites. You can find Esperanto tutors on italki and Langademy for free or paid and online courses like Ekparolu or fluent are reccomended." ] ]

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[ 9 ]

[ [ "Groups on Telegram, SecondLife, Discord, Facebook and Skype give you the possibilty to speak with Native Esperanto speakers that can correct your pronunciation", "You can find Esperanto tutors on italki and Langademy for free or paid", "You can learn Esperanto through online courses like Ekparolu or fluent" ] ]

[ { "sents": [ { "text": "If my interpretation of your question as \" except for English, what other languages are most often used for communication between people of different nations so that the language used for communication is foreign for all parties \", then the answer is the following:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In many areas of the world there are other so-called \"auxiliary languages\" that are used for communication, trade, negotiation between people of different nations: Russian is still spoken in many countries of the former Soviet Union and their neighbors, as well as around the globe for there are many migrants with Russian roots everywhere.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As a native speaker of Russian", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I used it freely in Ukraine, Poland, Bulgaria, Czech Republic, but also on daily basis in Germany and US.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "French is the second language in many countries in Africa, in Canada etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was the first language that was widely adopted for international use ( lingua franca ) and used like language of international post etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is still in use as primary language in Olympic Committee and other international organizations (UNO).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mandarin Chineese is used a lot in China to level the ground between different dialects and language learners.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Last, but not least, Esperanto is a the most successful planed language (=constructed language) that was used by many millions of people during its peak and still in use by thousands of people around the globe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/1938/Alexander Galkin", "score": 11 } }, { "sents": [ { "text": "Please check Wikipedia's List of languages by number of native speakers .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mandarin is the biggest language, as expected, followed by Spanish, English (which we exclude for this question), Hindi, Arabic, Portuguese, Bengali, Russian, ...", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You should not make too many assumptions about the foreign language skills of native speakers of big languages.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When you are in a big tourist location in China, you will always find someone who knows (some) English, but once you move off the beaten track, it is better to know Chinese.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If Chinese looks too daunting, then Spanish and Portuguese are good choices.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, is the number of speakers your main motivation for choosing a foreign language?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You should also consider the countries you would like to travel to or the cultures with which you would like to interact.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "See also The #1 Key Element to Choosing a Language to Learn , which discusses several things that can motivate you to pick up a foreign language.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/800/Tsundoku", "score": 8 } }, { "sents": [ { "text": "Based on this wikipedia page , I would say your best shot would be to pick a language based on which country has the smallest number of English speakers, then figure out what the most popular websites/messaging apps in those countries are.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example, this website claims that the most popular messaging app in Russia is WhatsApp.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't know much about WhatsApp, but assuming it's similar to apps such as kik and telegram, it'll have specific groups that you can join, and I'm sure you'll be able to find one with Russian speakers who know no English.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/1969/Jake H", "score": 7 } }, { "sents": [ { "text": "I'd use the same list that Christophe Strobbe referenced, but with a few corrections.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As he stated, the top 10 most spoken languages in the world (excluding English), ordered by native speakers, are Mandarin, Spanish, Hindi, Arabic, Portuguese, Bengali, Russian, Japanese, Punjabi, and German.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It isn't necessary to learn all of these languages to be able to communicate with their native speakers", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "; keep in mind, this list is based on the number of native speakers only.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Many people who speak one of these languages speak another as well, meaning it isn't necessary to learn all of these.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For one, after several hundred years of British colonialism in India and Bangladesh, the teaching of English in schools is emphasized, and thus most Indians or Bangladeshis born within the last 60 years are fully fluent in English, if not at least mostly literate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Because of this, Hindi, Punjabi, and Bengali really aren't vital to know; you can communicate with most, if not all, Hindi, Punjabi, and Bengali speakers with just English.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In a nutshell, the answer to the question What are the most common languages among people who DON'T speak English? is the first list I provided.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, if you want to make a better decision and choose langauages whose group of speakers will not overlap with each other, you should go with this better revised list:Mandarin, Spanish, Arabic, Portuguese, Russian, Japanese, and German.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The easiest to learn out of this list for an English speaker would be Spanish, Portuguese, and German.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/91/fi12", "score": 4 } }, { "sents": [ { "text": "I'd suggest looking at list of L1+L2 speakers combined ( https://en.wikipedia.org/wiki/List_of_languages_by_total_number_of_speakers ).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Top five would be Mandarin Chinese English Hindustani Spanish Arabic Considering that English and Spanish are pretty close to each other, learning both instead of learning one or other would be a pretty simple first step.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Portuguese would be another somewhat near language to learn, even though it's not commonly used L2 language.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Portuguese is mostly worth learning if you intend to interact with native speakers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "French is another language that has pretty massive L2 speaker population and it's pretty close to English and Spanish, too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Selecting between Mandarin Chinese, Hindustani and Arabic depends on who would you like to interact with.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "None of those languages are near each other so learning one of those does not make learning another one easier.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would assume that most speakers of Mandarin Chinese, Hindustani and Arabic, that know at least one another language, will speak English.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/3480/Mikko Rantalainen", "score": 2 } }, { "sents": [ { "text": "Im Spanish,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Its spoken in south america, central america, some islands of the pacific (filipinas for example) and Spain of course (my country, its in Europe)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", this is a advantage over chinese because you can know different cultures and countries.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "About the ratio between native speakers who speak English, I go with Flimzy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think the majority of Mandarin speakers don't speak English.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But unless you find yourself in rural China, you won't ever encounter those people, either.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The absolute number of language speakers is usually a very poor metric for the usefulness of the language.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "–", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Flimzy♦ Aug 9 at 13:31 Spanish may have more non english speakers with internet access.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/2629/arv187", "score": 0 } } ]

{ "question": "My aim in language learning is to communicate with the most people. I want to learn a new language and thought to learn Mandarin Chinese, because it's the most common language. But I figured if a lot of people who speak Mandarin already speak English then it would be better to learn the most common language among people who don't speak English. I suspect it's still Mandarin, but I just wanted to make sure. So, what are the most common languages among non-Anglophones?", "title": "What are the most common languages among people who DON'T speak English?", "forum": "languagelearning.stackexchange.com", "question_tags": "<english><language-comparison>", "link": "languagelearning.stackexchange.com/questions/2019", "author": "languagelearning.stackexchange.com/users/1970/Chimaera Phantasma" }

[ [ "The most commonly spoken languages in order are Mandarin, Spanish, English,, Hindi, Arabic, Portuguese, Bengali and Russian.", "The most common languages among non- Anglophones are Mandrin, Spanish, Hindi, Arabic, Portuguese, Bengali and Russian" ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 9 ]

[ [ "The most common languages among non- Anglophones are Mandrin, Spanish, Hidi, Arabic, Portuguese, Bengali and Russian" ] ]

[ { "sents": [ { "text": "It is a form of language immersion , so yes it will most likely improve learning.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Passive hearing, a fine demonstration of the decreased channel width of a non-native's perception.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another factor: language courses that have a story (like lernu.net) instead of small situational sketches seem to give better results.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Practical experience only.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Too much in-depth stories might be contraproductive though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So the movies must be of appropriate level and subject.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/4312/Joop Eggen", "score": 10 } }, { "sents": [ { "text": "I'm not a linguist, and can't cite any studies, but in my experience, watching movies in the target language (Spanish in my case) does help, because you hear it being used in context, like in real life.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "So if there are unfamiliar words you can often figure them out from context.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It also gives you listening practice; you get used to hearing it spoken at a normal rate (not slowed down, like in a lot of things meant for learners).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And it pairs visual input with audio input, which helps hold one's attention; if I had just the audio without the video I would quickly become bored.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are familiar with the movie in your native language, that gives additional clues for comprehension, although they can sometimes be misleading, as I discovered watching the Spanish version of \"How the Grinch Stole Christmas\", evidently they prioritized the rhyme over literal translation, which is understandable.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So watching movies has a lot of the same benefits as immersion, though it lacks the direct interaction and the practice speaking it yourself.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/1971/kristan", "score": 9 } }, { "sents": [ { "text": "Movies also teach you the face and gestures that go with the words and sentences.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Seeing them will help you understand and imitating them will help you being understood in the language.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/911/Robin van der Vliet", "score": 8 } }, { "sents": [ { "text": "Speaking from experience only: It definitely helps when I'm in the process of learning a new language as long as it's not too long or overwhelming--", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "it might help you get a more native-sounding accent as well if that's what you would prefer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Turning on the subtitles in the same language (ex.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "enabling French subtitles while watching a movie where the spoken language is mostly French etc etc) might also help you learn how to pronounce and/or", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "spell some of the trickier words.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/None/", "score": 5 } }, { "sents": [ { "text": "For sure, not.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Watching movies in English is an awesome way of improving your English – especially your English speaking and listening skills.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Personally, I was watching cartoons in English, after I began to watch my favorite movies.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here is the list I would recommend you to watch:“(500) Days of Summer”", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "“The Break-up” \"Forrest Gump\"“The Hangover”“The Social Network”", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "“The Hunger Games”", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/None/", "score": 4 } }, { "sents": [ { "text": "In my opinion, if your level is too weak in a language, watching movies, even with subtitles, will be bad for your learning.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "The gap between your skills and the movie's level is too important to allow you understanding comfortably what is said.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The best method is (according to me) to practice with real people because you have the same context which is repeated each day.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A movie has a script which contains complexe words and expressions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These dialogs are adapted for an informed public, in particular to the native speakers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We need to live a language to integrate it durably.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/1935/John McFerrin", "score": 1 } } ]

{ "question": "I doubt that films will help people who are watching in a language that they are entirely foreign to or are already adept in, but if someone already knows a language but is not adept will watching movies in those languages improve their language abilities?", "title": "Does watching movies improve language skills?", "forum": "languagelearning.stackexchange.com", "question_tags": "<beneficial-effects><passive-learning>", "link": "languagelearning.stackexchange.com/questions/2054", "author": "languagelearning.stackexchange.com/users/None/" }

[ [ "It is a form of language immersion with language spoken in context, so it will be helpful as long as the level is easy enough for the learner to understand.", "Watch film in the language you are trying to learn will most likely help you learn the language but if you level of that specific language is low it most probably won't help improve your language skills" ] ]

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[ 9 ]

[ [ "Being a form of language immersion it will most likely help you learn the language.", "From personal experience, learning a language by watching films does help seeing as you get used to listening to words used in everyday conversation.", "Learning a language watching films won't improve your language skills if you are not familiar with that specific language. " ] ]

[ { "sents": [ { "text": "Below are a few websites where you should be able to learn European Spanish: Learn Spanish: Basic Spanish for English Speakers : a 16-week course on edX (a MOOC platform) that requires four hours of study per week.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The content was developed by the Universitat Politècnica de Valencia.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Spanish for Beginners : a program of six four-week courses developed by the Open University and hosted on FutureLearn (a British MOOC platform).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Instituto Cervantes' Aula Virtual de Español (AVE) .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If any other online courses pop up, I'll add them to the list on my website .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/800/Tsundoku", "score": 13 } }, { "sents": [ { "text": "There are podcasts for learning Spanish at different levels (beginner, intermediate, advanced) at Notes in Spanish .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They are done by a couple, Ben and Marina; Marina is a native speaker from Madrid, and Ben is actually English but has been speaking Spanish for years (but sometimes Marina has to correct his grammar).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They are helpful for listening practice, and there are transcripts/worksheets available if you go premium.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The podcasts don't seem to be still produced, but the ones that have been are there available for listening", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(note that the forum frequently mentioned in the podcasts has been closed).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/1971/kristan", "score": 6 } }, { "sents": [ { "text": "Assimil has good self-learning courses that teach European Spanish: Spanish with Ease (note that some people say that earlier editions of Assimil courses were better than later ones )", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Using Spanish (advanced level course; out of print, but possible to find online/second-hand) Supermemo courses teach European Spanish: Spanish 1.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "¡No hay problema!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Spanish 2.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "¡No hay problema!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Spanish 3.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "¡No hay problema!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Supermemo also provides a very large set of vocabulary and grammar flashcards, which can be repeated using spaced repetition in the Supermemo app: Español Extremo 1 Español Extremo 2 Español Extremo 3 Español Extremo 4 Español: Modismos Español: Gramática Español: Régimen Español: Verbos irregulares All these Supermemo courses/flashcards can be used online (see the links above) or bought from the Supermemo app (for Android/iOS).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/740/michau", "score": 5 } }, { "sents": [ { "text": "Unfortunately there is no such thing as \"Latin American Spanish\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Spanish from Argentina differs a lot from the Spanish they use in Mexico, and both have just as many differences with the Spanish from Cuba or Colombia.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a strange simplification that is quite inaccurate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Spanish from Spain also has different varieties, just like in UK you have Scotts, Welsh, Cockney folks, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "speaking differently.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You probably need NORMATIVE SPANISH (correct general one without local interferences or local slang)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The best book for normative Spanish is one called \"A Good Spanish Book!\"", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "by University Academic Editions, written by a professor of Spanish, from Spain, with a PhD. We are using it in my university this year and it's wonderful for beginners.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's first in the rankings as \"the best book to learn Spanish for beginners\":", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "https://www.librarything.com/list/11238/all/ Hope this helps!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/2896/Tom_da_pro", "score": 3 } }, { "sents": [ { "text": "For the current level of Spanish that you might have, I suppose that you are just starting, Duolingo will help you to learn vocabulary and some phrases.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You won't find much difference between the Spanish from Spain and the Latin American Spanish in the basic level.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Nevertheless, if your goal is to speak Spanish, Duolingo will not help you do that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most of the things that you learn in Duolingo are useless in the real life.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are indeed some funny phrases like “The spider does not speak” or \"Look!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A flying cow!\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Try to use it in real life with a native speaker, and please post the results.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Therefore if you need to learn Spanish for everyday life or studying, besides Duolingo, you need to take into account other resources.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Going to a classroom where you can practice with real people is so much better.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Otherwise there is a resource that I recommend which is Rocket Spanish (I'm not affiliated with them in any way) which is the closest thing to having a real language class because it gives you real world examples and useful cultural and language tips.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Try to prepare as best as you can, but believe me that you will learn the language out of need when you arrive at your destination.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Source: my real life experience learning french before coming to live in France.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm a native Spanish speaker.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/2170/Freddy Ayala", "score": 1 } } ]

{ "question": "I am going to be studying in Spain starting next year. The Duolingo spanish course has more of a focus on the Latin American version. I was wondering if anyone knows of a course/website which uses the variant of Spanish that is spoken in Spain, rather than in Latin America? It would help if I would be able to speak as the locals do and not seem too foreign.", "title": "Where to learn the Spain version of Spanish, rather than Latin American?", "forum": "languagelearning.stackexchange.com", "question_tags": "<resource-request><spanish>", "link": "languagelearning.stackexchange.com/questions/2144", "author": "languagelearning.stackexchange.com/users/2166/Liz" }

[ [ "\"Spanish with Ease\" by Assimil is a good self-learning course, although the earlier editions are said to be better. Using Spanish is out of print, but can be found online and second hand. Supremo also has European Spanish courses. A good way to learn normative Spanish is also to read a good book.", "Assimil provides a good self - learning courses in Peninsular Spanish and \"A Good Spanish Book!\" is the best book to learn Peninsular Spanish from." ] ]

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[ 9 ]

[ [ "Assimil provides a good self - learning courses in Peninsular Spanish. Spanish with Ease, Using Spanish and Supermemo courses are available.", "\"A Good Spanish Book!\" is the best book to learn Peninsular Spanish from. " ] ]

[ { "sents": [ { "text": "Three hours/day for 3 years is over 3000 hours.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That is a LOT of time, so, YES, you can do it if you take the right approach.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You are already well past the beginner stage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But of course you will have to put in a lot of work to achieve your goal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Find a tv series or movie that you really love and are willing to watch many times.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Your tv/movie viewing must be active and not passive .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example, when you encounter a word or phrase that you don't understand, rewind many times and try to understand.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Look up words in a dictionary.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add new phrases to your flashcard deck so that you can review and not forget.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Apply these principles to anything you listen to.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Get a speaking partner, because this forces you to listen and then immediately respond to what you heard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Practice speaking/listening as much as you can (every day is best).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Consider starting with easier material at first without immediately trying to understand CNN or complicated topics.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Prioritize active listening activities over passive listening activities.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/4939/AML", "score": 15 } }, { "sents": [ { "text": "I am not sure about \"anything/everything\", but after 3 years of watching CNN, you will be able to understand standard American accent.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You might still have issues with other American accents (southern, black american vernacular, etc), and non-american accents (some accents in UK are hard even for native speakers)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "especially if person has a strong said accent.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Years ago, I started with watching CNN (live TV so no pause/rewind), second hour was mostly a repeat of previous news", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so I was able to catch up what I missed first time around.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "CNN uses \"neutral\" American accent.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But when I switched to NBC/Tom Brokaw (yes I date myself), I needed to adjust to his accent, which was more southern (not as neutral).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, I found that some of my friends who learned English by mostly listening, have hard time to spell correctly and use proper term (cell vs sell, buy vs bye, break vs brake, etc)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so you may want to dedicate some of that time to reading .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would suggest to start with articles in simple English with audio, like graded readers or Voice of America", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"Learn English\" articles with video/audio (which are excellent: they use limited vocabulary - most common 1500 words - and explain the few new words).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Listen first (without reading) to focus on listening comprehension, read later to confirm your understanding and learn the proper spelling.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And check also BBC Learning English , also many hours of audio of different (British) accent, also worth to adjust to.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/695/Peter M. - stands for Monica", "score": 6 } }, { "sents": [ { "text": "Definitively.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "And maybe even in a shorter time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But you will have to push your limits.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you just listen to get a general idea about the material, you can watch and watch and your level won't improve.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Indeed, some people live for years in a foreign country and have a language proficiency at the A-level (in the EU framework, that is, the lowest).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Search for material with subtitles.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Watch first without reading, then try to understand every single word.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then, look up in the subtitles what they were saying to confirm whether you were right.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't focus too much on TV.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On TV you have the images to help you understand the language and movies often don't have much dialogue in them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The audio is also processed, and spoken by actors with excellent diction.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Go for talk radio instead.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You will be exposed to lots of accents, thick dialogues that resemble real life interactions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/5023/Quora Feans", "score": 4 } }, { "sents": [ { "text": "I would say that with B1-B2 you are almost there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In addition, reading and writing instead of only listening will improve your ability to understand spoken word.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Because it will expose you to a greater vocabulary and will make you think about how to express what you want, in a clear and concise way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So divert some of that TV time to the witten word, books, blogs, newspapers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Having said that, i think i learned a lot of english from listening to music and watching tv.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "English class in school was just dotting the i's and crossing the t's.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/5048/Ivana", "score": 1 } }, { "sents": [ { "text": "That is a very good practice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If at the same time you improve your understanding of grammar and syntax, and increase your breadth of vocabulary, you will be able, using the context, to understand almost everything.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However that does not mean you will hear almost everything.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To expound on the last point, as a non native speaker your brain, it is likely, cannot distinguish between sounds that are not in your native language.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And depending on your age and your natural talent, just listening to English will not be enough to make your brain aware of the different sounds.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So if you don't actively try to reprogram your brain to learn these sounds you will have to rely on context to understand what is being said.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For instance, some languages have only one S sound, and people from these countries will not be able to listen the difference between sea and she.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To learn the different sounds, you will have, first, to become aware of the different phonetics and practice listening to them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One site that can be helpful for that is phonetics practice .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, I would recommend trying to find out what are the phonetic differences between your language and English.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have done the same, and it is what pushed my listening ability a step beyond just listening to English can achieve.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "languagelearning.stackexchange.com/users/5051/clark", "score": 1 } } ]

{ "question": "Can I understand 95 percent of CNN, talk shows, movies and anything? If I listen to English materials (podcasts and videos, …) for three years and I also listen to English materials for 3 hours every day. I am a between B1 and B2 in the CEFRL scale right now.", "title": "Can I understand 95 percent of CNN and talk show, movies, anything just in 3 years?", "forum": "languagelearning.stackexchange.com", "question_tags": "<english><listening>", "link": "languagelearning.stackexchange.com/questions/3649", "author": "languagelearning.stackexchange.com/users/5020/Martin" }

[ [ "That is plenty of time to get to that level if you use the right approach.", "Yes, it is possible to understand 95% of CNN and talkshows if you listen to English for three years for 3 hours every day." ] ]

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[ 9 ]

[ [ "If you take the correct approach you will definitily achieve your goal. " ] ]

[ { "sents": [ { "text": "There are a few ways to visit Antarctica.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Remember that nothing is ever guaranteed and it's quite possible with weather that you might not make it there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cruises: Larger cruises often will get you close but not to the land.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'll have the comforts of cruising.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These big ships may be regulated soon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Smaller ships will often let you get right onto land.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Costs start at least $5k (for the ultra cheap).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Tailored Expeditions: Many companies run specialty expeditions which let you visit Antarctica exactly how you want.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Prices are extremely high for this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Airborne: You get to fly over Antarctica.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is the more ecological way to see it but doesn't have the same experience as actually walking on it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is also the cheapest option.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/9/silent1mezzo", "score": 51 } }, { "sents": [ { "text": "Almost all tourist methods leave from Ushuia, in Argentina .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could get work on a boat, book a cruise, or take a tour with GAP Adventures, among others.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "However, there is almost NO cheap option.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, if you're after a cheaper option and have some time to spare, arrive in November.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's the start of the season and many of the boats aren't full.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As such, they often offer 50% off the prices of trips to Antarctica.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's still expensive, but a massive saving!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "November is also a good time to visit the area, with El Calafate", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "up north being a gateway to the glaciers, mountains and national parks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Perito Moreno glacier has to be seen to be believed !", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/101/Mark Mayo", "score": 33 } }, { "sents": [ { "text": "Work in Antarctica:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "USA vacancies : Degree Requirements M.S. in Physics, Electrical Engineering, Computer Science or related field is required.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "B.S. in Physics, Electrical Engineering, Computer Science, or related field and substantial (equivalent to a masters degree)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "experience will be considered.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Russian vacancies (from here ):", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Meteorologist-aktinometrist Geophysicist - ionosphere expert, riometrist, magnetologist Aerologist and Radiolocator-technician System administrator, developer Specialist on environmental protection equipment Hydrologist Radio Engineer (modern radio communication expert) Surgeon or anesthesiologist Mechanic-technician", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"Pisten bully Polar-300\" driver, etc Electric and gas welder-driver Cook", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/19/VMAtm", "score": 32 } }, { "sents": [ { "text": "Another approach you can take involves getting seasonal work as an unskilled laborer in support of one of the governments doing research there.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "In particular I think Great Britain, the United States, Australia, and Russia have big Antarctic programs and thus employ a lot of civilians.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're looking for a job at one of the American stations, almost all hiring is done through Raytheon", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/64/Keyslinger", "score": 21 } }, { "sents": [ { "text": "I believe most of the most popular route is by cruise ship and the most common departure port is Ushuaia, Argentina .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/11/user27478", "score": 13 } }, { "sents": [ { "text": "Become a researcher in an Earth/Planetary Science department or in a lab that studies the physics of ice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The department I'm in at Brown University does send expeditions to study the dry ice valleys in Antarctica (to study parallels with Martian climate).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Alternatively, do research on penguins (though there are not many penguin researchers in the world).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "E.g. the University of Washington Polar Science Center", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/2394/InquilineKea", "score": 11 } } ]

{ "question": "A year ago I was reading some magazine, and found out that there is availability to get a trip to Antarctica. Unfortunately, there was no info about how I could get there. Do you know anything about it? Best way to get there, best route, maybe some feedback?", "title": "How can I visit Antarctica?", "forum": "travel.stackexchange.com", "question_tags": "<extreme-tourism><antarctica>", "link": "travel.stackexchange.com/questions/6", "author": "travel.stackexchange.com/users/19/VMAtm" }

[ [ "There are some speciality expeditons and cruises that you could take, often leaving from Ushuaia, Argentina. You could also try to find work on a boat or supporting one of the governments doing research there.", "Tailored Expeditions, working on government research, booking a cruise or taking a GAP adventures tour are different way to get to visit Antartica.The most common means of transport is a cruise ship and the most popular departure port is in Ushuaia, Argentina ." ] ]

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[ 9 ]

[ [ "Many companies organize Tailored Expeditions in a way that you can visit Antartica the way you want to. ", "You can get to Antartica by getting seasonal work as an unskilled laborer for government reasearch, you can book a cruise or even take a tour with GAP adventures. ", "To get to Antartica the most common means of transport is a cruise ship and the most popular departure port is in Ushuaia, Argentina ." ] ]

[ { "sents": [ { "text": "My personal experience has been that it's best to get a SIM card for each country I travel in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Local providers almost always have the best deals, and buying SIM cards is relatively inexpensive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Especially in Asian countries (where I have more travel experience)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you can easily pick up SIM cards at shopping kiosks almost anywhere, and the rates are really very cheap compared to where I live (New Zealand).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Data roaming from international providers is also very expensive; as an example with my New Zealand cellphone provider in China I would pay $US25+ a megabyte, whereas buying a local SIM card it cost me $US8 for 250 megabytes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/68/Ciaocibai", "score": 42 } }, { "sents": [ { "text": "It depends on what countries you are travelling to.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the country uses GSM, in most cases the best plan is to make sure you have an unlocked GSM phone, and purchase a pay-as-you-go SIM card in the country you are going to.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you Google for \"International SIM\" you will see that there are tons of websites selling pay-as-you-go SIMs, and in many countries, they are easy to purchase on arrival at the airport if you know exactly what you're looking for.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/54/Joel Spolsky", "score": 17 } }, { "sents": [ { "text": "A possible option is a global sim card, like those from GoSim .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "They work in nearly every country.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another sneakier method, depending on what you need the data for and how fast it needs to be, is a 3G Kindle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It has free data to download books on Amazon's Whispernet in almost every country in the world, and has a basic experimental web browser on it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With a bit of effort, I've managed to get GMail, Google Maps, GTalk and more running on it - Facebook and Twitter even mostly work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/101/Mark Mayo", "score": 13 } }, { "sents": [ { "text": "I guess you might be in the UK based on the networks you listed?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For within Europe, Vodafone are currently pretty good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Vodafone Passport means it's a single charge to answer/make a call, the rest is at the UK rate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're on a £40+/month plan, they'll give you 25mb/day/country of data for free, and 10 free texts a day", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I go outside of Europe, I just pick up a PAYG sim card, sling it in a spare phone and use that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Generally works out much much cheaper, and gives you a local number so people can call you easily from the country you're in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/26/Gagravarr", "score": 9 } }, { "sents": [ { "text": "While fairly slow to use, the Kindle 3G web browser works well enough for email and some browsing, and the 3G SIM is contract free and works throughout most of the World .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Bar the cost of purchase", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it makes it free to use the internet for a lot of travelling.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/149/fredley", "score": 9 } }, { "sents": [ { "text": "My own best way to avoid data roaming fees when travelling is simply NOT to bring a cell phone abroad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Making a phone call is easy from anywhere without a cell phone and internet connections are provided in many places in cybercafés.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Moreover, this is one object that you won't get stolen if it stays at home.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/241/mouviciel", "score": 9 } }, { "sents": [ { "text": "Best rates are generally had if you buy a local SIM.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Alternatively talk to your friends via a Skype account over the internet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you just want to make calls then there are a number of voice over IP providers besides Skype.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you want to receive calls buying a SIM locally is cheapest.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/208/Sparkle", "score": 4 } }, { "sents": [ { "text": "It's not an all-countries-proof method but if you're from the UK you could get a Three sim card, they have a Feel At Home system that allows you to use your plan in other countries*.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "*", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At the time of writing ( updated on April 2017 ):", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Australia, Austria, Belgium, Bulgaria, Channel Islands, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Gibraltar, Greece, Hong Kong, Hungary, Iceland, Indonesia, Isle of Man, Israel, Italy, Latvia, Liechtenstein, Lithuania, Luxembourg, Macau, Malta, Netherlands, New Zealand, Norway, Poland, Portugal, Republic of Ireland, Romania, Slovakia, Slovenia, Spain, Sri Lanka, Sweden, Switzerland, United States.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/42483/kiradotee", "score": 3 } }, { "sents": [ { "text": "There are quite a few pocket hotspots which have global or multi country data plans at much lower price points than roaming.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I have a Glocalme U2, I have heard good things about the Pokefi which seems to be cheaper but covers a lot fewer countries.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, the Glocalme U2 allows for -- but does not require -- a local SIM.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Similar devices include the Skyroam and the Keepgo", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I know nothing of those but seem to be much more expensive than either the Glocalme U2 or the Pokefi.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These are data only solutions but the question was about data in the first place, second VoIP is your friend if you need to make phone calls.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/4188/chx", "score": 0 } } ]

{ "question": "I'm looking for data plans I can use while touring different countries within a region without having to worry about being eaten by roaming fees. If such plans exist at all, I suppose mostly big telecommunication providers like Vodafone or T-Mobile will offer them.", "title": "What are the best ways to avoid data roaming fees when travelling abroad?", "forum": "travel.stackexchange.com", "question_tags": "<budget><cellphones><data-plans><communication><mobile-operators>", "link": "travel.stackexchange.com/questions/25", "author": "travel.stackexchange.com/users/34/Jan" }

[ [ "You can use a global SIM card, the Kindle 3G web browser or a pocket hotspot with global or multi-country data plans, but you can get the best rates by using an unlocked GSM phone and purchasing a local SIM card in your destination country.", "Purchasing an unlocked GSM phone and a local or global sim card are the best ways to avoid data roaming fees abroad. TheKindle 3G browser is a good option even if it's speed is fairly slow. Pocket hotspots have data plans thathave a lower cost than regular data roaming fees. " ] ]

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[ 9 ]

[ [ "Buying a local or a global sim card is the best way to avoid data roaming fees while travelling. If you're travelling to a country that uses GSM, it is best to have an unlocked GSM phone.", "Throughout most the world the Kindle 3G browser is a good option even if it's speed is fairly slow", "A few poket hotspots have global or multi country data plans at a lower price than regular data roaming fees." ] ]

[ { "sents": [ { "text": "When using a regular taxi make sure it's with a reputable company or you agree upon the rate upfront.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In a lot of countries taxis will take every opportunity to rip off tourists.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'll generally not have this problem with private car services.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Private car services are also generally more comfortable and easier to have little stops or detours along the way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/9/silent1mezzo", "score": 6 } }, { "sents": [ { "text": "This completely depends on the city and situation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've only used a private car service once, in Lima, Peru, as the taxi drivers are notorious for ripoffs and theft.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I arrived at the hostel I was staying at, there were two people staying there who had all of their belongings stolen by their taxi driver at knifepoint.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "An Australian tourist was also recently shot by her taxi driver in Lima after refusing to hand over her belongings.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In retrospect it seems like that was $20USD well spent, but I wouldn't bother paying it in places that didn't have a reputation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/65/John Lyon", "score": 6 } }, { "sents": [ { "text": "Taxis aren't run by the government everywhere.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example, here in the Czech Republic the government recognizes two types: taxi and yellow taxi (the main difference being that yellow ones can use taxi stands and special lanes) - but both are private cars by your definition.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is not possible to answer the question in a way that applies globally because there are different conditions in different countries.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/48/SergeS", "score": 4 } }, { "sents": [ { "text": "My experience is that a normal taxi is always cheaper.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The only advantage of a private car service is that the cost is fixed unlike a taxi where the price on the meter (if there is one) can vary depending on the route, how long it takes or how much the driver feels like charging.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "There is also the possibility of getting ripped off by a taxi driver.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, the private car services tend to have newer cars and in my experience the drivers can be a little less \"crazy\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Finally, I've found that in some cities that the only taxis that are possible to call by phone are private taxis and that regular taxis can only be hailed on the street.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/11/user27478", "score": 4 } }, { "sents": [ { "text": "I travelled to Peru with an organised Tour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We had a guide who accompanied us for the duration of the Tour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On the final day, when I wanted to get a cab from Lima to the airport, I could have paid an official taxi for about $30.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, my guide knew someone who can drive us to the airport for about $10 to $15 cheaper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If someone you trust is providing a private car, you can feel safe to take that instead.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It really depends on your comfort level before you accept a private car from someone.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/78/Thierry Lam", "score": 3 } }, { "sents": [ { "text": "In some countries, there are regulated and non-regulated 'taxi' services.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It so happen that those are generally in countries that are less secure.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In those place, absolutely take the regulated ones!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/639/ADB", "score": 3 } } ]

{ "question": "When planning a trip I've seen people say private cars are scams and other people say they can be better than city taxi's because you know how much it will cost ahead of time. Are there any other advantages that a private car may have over a city taxi? Are there any other disadvantages other than the cost? Do city taxis have hidden costs that a traveler should be aware of (such as \"running the meter\" while waiting for a rider)?", "title": "Are there advantages to using private car service over taxis from the airport?", "forum": "travel.stackexchange.com", "question_tags": "<transportation><taxis><automobiles><airport-transfer>", "link": "travel.stackexchange.com/questions/45", "author": "travel.stackexchange.com/users/10/Darren Kopp" }

[ [ "As a rule, private car services are always more expensive, but they do offer a fixed price regardless of the traffic and route taken.", "Regular Taxis are cheaper. The advantage of a private car is that the price is fixed." ] ]

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[ 9 ]

[ [ "From personal experience regular Taxis are cheaper and the only advantage of a private car is that the price is fixed." ] ]

[ { "sents": [ { "text": "If you're willing to visit filming locations on your own, the LOTR Location Guidebook is nice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Often, local tour operators will cover the filming locations nearby or even offer specific half-day or day tours to more remote/harder to reach places.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If there's anything LOTR-related to see in the area, there will always be someone more than willing to show it to you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/34/Jan", "score": 13 } }, { "sents": [ { "text": "I've only been to a couple of different places, but Hobbiton was pretty cool", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I'd definitely recommend it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also take a tour of the Weta studios in Wellington.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's really neat, and best of all", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's free.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Good luck!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/68/Ciaocibai", "score": 13 } }, { "sents": [ { "text": "If you're into hiking (or tramping as we call it down here) I can heartily recommend getting off the road and into our backcountry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'll be rewarded with majestic scenery while taking in Lord of the Rings locations at the same time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The country has a series of premier \"great walks\" which are detailed on the Department of Conservation website .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example, the Tongariro Crossing is widely considered to be New Zealand's best one day walk and will take you through Mordor, crossing between Mt Tongariro and Mt Ngauruhoe (Mt Doom).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Routeburn track isn't a LOTR location but walking", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it certainly feels like you're in the movie and the Dart River Valley before the track starts was the scene for Isengard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The track crosses the Southern Alps", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I found it absolutely breathtaking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While these walks aren't tours there are companies that take guided walks although there's nothing stopping you from doing it on your own.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just be well prepared as our weather (particularly in Alpine areas)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "can change and become dangerous very quickly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, a great resource is Tourism New Zealand's website .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you search that site for \"Lord of the Rings\" you'll find quite a few tour operators that visit film locations.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/377/Jonathan Thomson", "score": 7 } }, { "sents": [ { "text": "There are a few actually, but the most well known is Lord of the Rings Tours , aptly named.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "While Hobbiton is cool to see the shire area, the locations in the South Island are by far the more spectacular, especially in the area around Queenstown.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/101/Mark Mayo", "score": 6 } }, { "sents": [ { "text": "This new CnnGo article goes indepth into the new tours and options available to the Lord of the Rings traveller in New Zealand.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "From visiting Hobbiton (Matamata), Mordor (Tongariro National Park), Rivendell (Wellywood), The Misty Mountains (The Remarkables) and more, they also include the following links and contacts: Embassy Theatre , 10 Kent Terrace, Wellington, +64 4 384 7657 Flat Earth , (tours of film locations around Wellington), +64 4 472 9635 Hobbiton Movie Set & Farm Tours , 501 Buckland Road, Hinuera, Matamata, +64 7 888 1505 Howard’s Mountain Lodge , Caroll Street, National Park Village, +64 7 892 2827 Nomad Safaris (tours of film locations around Queenstown), +64 3 442 6699 Weta Cave , corner of Camperdown Road and Weka Street, Miramar, Wellington,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "+64 4 380 9361 Also see: Lord Of The Rings Location Guidebook -- Extended Edition by Ian Brodie, Harpercollins, 2011 Tourism New Zealand New Zealand Department of Conservation (including national park brochures, maps and free cell phone apps)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/101/Mark Mayo", "score": 3 } }, { "sents": [ { "text": "On Trip Advisor I think the highest rated in is Twizel, largest location in NZ and is Gondor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can find out more at Lord of the Rings Tour different from the above mentioned site.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/362/LOTR Tour", "score": 2 } }, { "sents": [ { "text": "I'm late to the party but for anyone reading this later: Driving to Matamata from Auckland is fairly quick (approx 2 hours) and finding the Information Centre is an easy way to visit Hobbiton.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are brochures and helpful staff in the centre that will ensure you get to try the Hobbit beer and buy a replica ring :).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Related website: http://www.matamatanz.co.nz/Things-to-Do/Hobbiton-Movie-Set-Tour", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/39759/Gibson Lu", "score": 2 } }, { "sents": [ { "text": "I think you can go to Glenorchy where most of the war scenes in lord of the ring are photoed", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/47499/CharlieQ", "score": 0 } } ]

{ "question": "Are there any tours in New Zealand based on places where the Lord of the Rings films were made?", "title": "\"Lord of the Rings\" Tours in New Zealand", "forum": "travel.stackexchange.com", "question_tags": "<tours><new-zealand>", "link": "travel.stackexchange.com/questions/85", "author": "travel.stackexchange.com/users/19/VMAtm" }

[ [ "There are a few, and the best known is called Lord of the Rings Tours.", "'The Lords of The Rings Tours'' is the best known Lord of the Rings tour in New Zealand." ] ]

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[ 9 ]

[ [ "The most well know Lord of The Rings tour in New Zealand are ''The Lord of The Rings Tours''" ] ]

[ { "sents": [ { "text": "Honestly, I would stick with couchsurfing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I hate to sound like the news and say craig's list can be dangerous, but I know some people that have had bad experiences... really bad experiences.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would say stick with a site that validates users.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you don't mind working, you can always go with somethign like WWOOF .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Also, working in a hostel is usually a pretty good gig.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Free place to live and some cash.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Typically you can easily find work at one by just walking in and asking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/85/Beaker", "score": 25 } }, { "sents": [ { "text": "CouchSurfing is the best choice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also there is http://hospitalityclub.org , but it is going to stagnation from year to year, and http://bewelcome.org .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Try it all, and you'll get the variant to stay.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/19/VMAtm", "score": 10 } }, { "sents": [ { "text": "Couchsurfing and Hospitality Club are the most common, for sure.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However you can also consider bar work - in some countries (eg England) it often includes accommodation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Similarly, working in a hostel often scores you a free bed as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And sometimes just chatting to friendly locals may work in your favour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/101/Mark Mayo", "score": 10 } }, { "sents": [ { "text": "You can try http://www.airbnb.com/ .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have used the site to figure out accommodation for some of my travels and have found it pretty useful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The downside, you cannot book an accommodation right away.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You need to communicate with the owners and see what works for you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This would mean you start your search pretty early.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/18/mrigasira", "score": 9 } }, { "sents": [ { "text": "Sometimes you could be interested in sleep in your arrival airport so you can save the money for the first night in a new place.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "There is a page that will help you to decide if one or other airport is more convenient to sleep there: Sleep in Airports .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "NOTE:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It could sound crazy, but I've sleept a lot of times in different airports and if you have no problems to sleep with some noise, that's a good option if your flight departs too early or you arrive too late to your destination.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1425/Ivan", "score": 2 } }, { "sents": [ { "text": "You can try the subreddits of individual cities, and ask to crash over .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've had far better experiences off of Reddit than off of Couchsurfing, perhaps because people often \"stalk\" my Reddit posts before offering me their couch, which means that they're often more interested in me.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/2394/InquilineKea", "score": 1 } }, { "sents": [ { "text": "Couch Surfing sounds good, but if you like luxury, there is a luxury version of couch surfing: house sitting.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "I know two websites that offer house sitting: Houses", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it world and Care Taker .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The idea is the owners offer free accommodations in luxury or holiday houses and you clean and guard their homes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only problem is that for subscribe to these sites you have to pay a small fee.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1425/Ivan", "score": 1 } }, { "sents": [ { "text": "Also you can exchange your home, like Cameron Diaz and Kate Winslet in the film \"The holidays\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's an option ideal for families due", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you will save a lot of money and you have not to work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The problem is you have to be very confident with your guest.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use ExchangeMouse to find homes to exchange among 60+ home exchange clubs.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 4 ] ] }, { "text": "Results vary heavily depending of your location and destination as interest needs to be mutual, tough there are sites offering points based exchanges to get beyond this requirement too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1425/Ivan", "score": 1 } }, { "sents": [ { "text": "As a host for both Helpx and WWOOF, I ask that anyone using those services do not treat them as free.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It can cost dearly to host someone, especially in a remote area where they have to be fetched and then returned to some mode of transportation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are lots of opportunity for fantastic experiences, for both the host and the volunteer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is nothing worse than having someone waste my time and energy by taking advantage of the situation, and behaving as though it is a vacation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Only use those services if you have the intention and integrity to be productive and self responsible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is NOT a babysitting service...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it is a job and has basic commitment levels to fulfill.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/6762/Sandra Gies", "score": 0 } }, { "sents": [ { "text": "House-sitting is an option for longer-term stays, and a really good way to experience a place more as a “local” than a tourist.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "I found", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "MindMyHouse a good place to start to find opportunities.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/38418/jbg", "score": 0 } } ]

{ "question": "I want to travel abroad cheaply and I would prefer to find some place to stay through a person or website, rather than book a hotel or hostel. There is couchsurfing.com , which I know about. Can you recommend other resources where I can find free accommodation?", "title": "Is there a list of free accommodation resources?", "forum": "travel.stackexchange.com", "question_tags": "<budget><online-resources><accommodation>", "link": "travel.stackexchange.com/questions/185", "author": "travel.stackexchange.com/users/112/Slavo" }

[ [ "WWOOF is an option if you don't mind working, and you could try house-sitting or home exchange (e.g. ExchangeMouse). Sometimes you can be offered a place to stay by online friends.", "WOOF offers free accomodation in exchange you have to work whist You can save money and time Sleeping in your airort of arrival. However, Reddit offers free accomodation and the possibilty to get to know your host prior your stay, House-sitting provides luxurious accomodation and the ''local'' experience and ExchangeMouse provdies free accomodation through house exchange." ] ]

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[ 9 ]

[ [ "WOOF offers free accommodation in exchange you have to work. ", "Sleeping in your airport of arrival is free, you don't have to work and you also save time.", "Reddit offers free accomodation and also provides the possibility to get to know your Host prior your stay through their Reddit page. ", "If you are looking for luxurious an non - tourist like accomodation House-sitting is the best option.", "ExchangeMouse provdies free accomodation through house exchange." ] ]

[ { "sents": [ { "text": "So the answer is: yes, you can , if you really want to.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In practice, though, it makes made little sense.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Maldives are explicitly set up to discourage independent travellers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only places you can go without a permit are the capital Male, which is pint-sized and notably lacking in all the things that make the Maldives great (white sand beaches, clear water, gorgeous coral, overwater bungalows etc); and the resort islands, which are for guests only.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For travelling anywhere else, you need an \"Inter Atoll Travel Permit\" (IATP), which is normally only issued if you have an invitation from somebody living on an outer island.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This means an independent traveller is effectively limited to doing one of two things: Fly to Male and stay only there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Unless you're there for business, this hardly seems worth the expense.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fly to Male and pay the rack rate directly at a resort island to stay there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is almost certainly more expensive than a package that combines the two.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "2018 update :", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Things have changed considerably since this answer was written.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "IATPs have been abolished, so you're now free to travel about on your own, and guesthouses and small hotels have sprung up in response.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here's a random blog entry with some pointers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1893/lambshaanxy", "score": 23 } }, { "sents": [ { "text": "We went to the Maldives from Sweden this summer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I checked out prices of regular flights and it was more expensive to just fly in then to buy a package from a tour operator so when it comes to the Maldives I would say that tour operators is the cheap option.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However - if you are nearby anyway (India?)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it may be different.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/384/froderik", "score": 14 } }, { "sents": [ { "text": "The only way to fly there cheaper is to string separate flights together.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I.e. from Australia", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's possible to get there for just over £500 GBP return by flying: Melbourne→Malaysia •", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Malaysia→Sri Lanka •", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sri Lanka→Male.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Obviously, this is going to be a headache, and the you have the hotel costs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm sure the answer above is on the money.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So to speak.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1544/Matt", "score": 10 } }, { "sents": [ { "text": "Condor fly to Malé from Frankfurt (am Main) and has pretty decent rates.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So if you fly from Europe, then it's cheaper to get there than on most packages I've seen in catalogues.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Still, I would also like to ask the for your experience what to do next, when I get there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/2513/Tschareck", "score": 6 } }, { "sents": [ { "text": "I planned my trip to Sri Lanka without agencies.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I found tickets with Condor Airlines with 1 stop in the Maldives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have never been before at the Maldives, so I decided to stop for 5 days in Malé.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So I have 5 days to explore Maldives as an independent traveler.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can tell you, that there is no problem for you to plan your trip to Maldives without agency, but it depends from \"What you're really wanting from your trip?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\" If you want to stay at Malé - it will cost for you not a big money.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But be patient!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Any your movement in the Maldives will cost for you huge of money.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example: One way trip from Malé to the nearest island will cost for you $500 minimum (for 1 person).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So I recommend to plan this trip by yourself if only Maldives is not your final destination.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But if you need to relax, I think it will be better to get tour package.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you need more information, You can read an article at my blog Real Truth About Maldives Capital (Malé) .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If this information will useful for you, please leave a comment!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/6272/Alex Cardo", "score": 4 } } ]

{ "question": "Organizing your travel without agents is almost always cheaper and more fun.But does that also apply for Maldives? Can I just travel to the Maldives? Do you have some tips or experiences to report?", "title": "Can you go to the Maldives without assistance of a travel agency?", "forum": "travel.stackexchange.com", "question_tags": "<budget><planning><travel-agents><maldives>", "link": "travel.stackexchange.com/questions/206", "author": "travel.stackexchange.com/users/109/realbot" }

[ [ "You can go without a travel agency if you really want to, but you will need to string separate flights together to make it cheaper.", "it is possibile to travel to the Maldive without going though a travel agency and If you take an indirect flight it will be cheaper." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 9 ]

[ [ "You can travel to the Maldives without a travel agency but your flight will only be cheaper if it is indirect. " ] ]

[ { "sents": [ { "text": "The short answer is no, as has been said.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 0 ] ] }, { "text": "There are a few bus lines popping up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can check them out at http://gotobus.com and http://cashuttlebus.com .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They typically take you between SF/LA and LA/LV and that's about it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/91/mteng", "score": 6 } }, { "sents": [ { "text": "Sorry, but no.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 0 ] ] }, { "text": "There are parts of the western states you can get to and from via train, but they're a small percentage of the whole area.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If your goal was to, for instance, just get around the SF Bay Area, then the combination of BART, Muni, CalTrain , etc. would be sufficient.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But given that \"the Western US\" is about half the country (depending on where you draw the line), you're not going to find any one thing that applies to all of it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/74/Dori", "score": 4 } }, { "sents": [ { "text": "Megabus does serve California and Nevada now (since 2012).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It looks like they have service along", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the I-5 (San Francisco to Los Angeles), I-80 (San Francisco - Sacramento - Reno - Sparks) and I-15", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Los Angeles to Las Vegas) corridors.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1362/Nate Eldredge", "score": 3 } }, { "sents": [ { "text": "When I traveled the east coast USA, the Chinatown bus was the budget way to travel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was (apparently) cheaper than Greyhound, at the cost of a little luxury (although after taking a Greyhound bus I'm not sure there were many luxuries to lose).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Chinatown buses run from Chinatown in one city to Chinatown in another.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These were mainly an East coast thing, but they are spreading more and more to the West coast.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've never actually been on one myself", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I got suckered into riding a greyhound), so I can't speak to their comfort and such.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "these might be of use: http://en.wikipedia.org/wiki/Chinatown_bus_lines - wiki article http://www.chinatown-bus.org/ - Chinatown bus page", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/121/zeocrash", "score": 2 } }, { "sents": [ { "text": "I had to travel to Barstow, California on the Greyhound route between Los Angeles and Las Vegas a few times last winter", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I noticed a few other bus lines running that route.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It may be an anomaly, but it couln't hurt to research this and see of those bus lines have other routes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/64/Keyslinger", "score": 2 } }, { "sents": [ { "text": "There are many scheduled intercity bus companies in the Western US.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "They include: ACN ADN Amtrak Thruway bus BoltBus Cabin CoachRun EPLA Limo FlixBus Fronteras", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "del Norte Hoang Express Intercalifornias Lux Bus America Los Paisanos Megabus Mexicoach TAP Royal", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Tufesa Quick Shuttle On Busbud you can search and compare many of these and read user reviews to get a better idea of the quality of service.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Full disclosure: I work there.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/20576/Carl", "score": 1 } } ]

{ "question": "A few years ago, I used to ride Greyhound for short trips, but I remember them being crammed and sometimes smelly. In the Midwest, I've learned of and used Megabus, which has seats like an airplane, outlets to plug things in, lights, air, and much more space. The best part: if I buy them early enough, I can get a several-hour trip for $10! Sadly, Megabus is not on the west coast. Is there anything at par with it over there?", "title": "Are there any good, cheap bus companies to use for traveling around the western United States?", "forum": "travel.stackexchange.com", "question_tags": "<usa><budget><buses>", "link": "travel.stackexchange.com/questions/246", "author": "travel.stackexchange.com/users/57/Eri" }

[ [ "Companies that could offer intercity services in the Western US include ACN, ADN, Amtrak, Thruway bus, BoltBus, Cabin, CoachRun, EPLA Limo, FlixBus, Megabus and Fronteras.", "Even though Megabus started work in the states of California and Nevada in 2012, this is not widespread information. However, There are many interciy bus companies like FlixBus, CoachRun,CAN, CAN Amtrak Thruwau bus, BoltBus and Cabin that work within Western U.S" ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 9 ]

[ [ "There is no equivalent to Megabus in Western U.S. ", "Megabus started travelling to the states of California and Nevada in 2012", "Intercity bus companies like FlixBus, CoachRun,CAN, CAN Amtrak Thruwau bus, BoltBus and Cabin work within Western U.S" ] ]

[ { "sents": [ { "text": "There is single point to cross border between Georgia and Russia: Verchniy Lars .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is open for the cars since March 1, 2010.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note that you have to get the Georgian and Russian visas to cross the border.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can't cross the Georgian border from South Ossetia or Abkhazia territories !", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is criminal in the Georgia , and you can get problems there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Update:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "According to this information , all you need to cross the border, is: If your country has an agreement with Georgia about no-visa crossing (such as Ukraine, Armenia, and so on), you simply must follow the rules of border-crossing of Russia and Georgia (see it on the official sites)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If your need visa to visit the Georgia, and you have it, and you follow the rules of crossing the borders - you will have no problems.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you can't get visa right at border in Verchniy Lars .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can get it at all the others official borders of Georgia, but not there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think, this can be cause of problems for some peoples.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, there is a stats from various sites that there were some non-Russians and non-Georgians who cross the border.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/19/VMAtm", "score": 14 } }, { "sents": [ { "text": "I have an updated answer to this question as of today the 12th of April 2012.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A Polish traveller at my hostel in Tbilisi tells me that foreigners from various countries are now being allowed to cross the Georgia/Russia border in both directions at Verchniy Lars.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Apparently a Russian law or rule or regulation was recently repealed and there had not been a restriction on this border crossing at the Georgian side.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I'll try to include a link if I can find one.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/140/hippietrail", "score": 10 } }, { "sents": [ { "text": "I just met a friend yesterday who came back from a journey to Georgia.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "He wanted also to cross the border to Russia but it wasn't possible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They told him it is only allowed for Russian and Georgian citizens.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't know if they told him wrong facts, but afaik the border is closed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/693/RoflcoptrException", "score": 8 } }, { "sents": [ { "text": "It's illegal (although you CAN get from Georgia to Abkhazia and you CAN get from Abkhazia to Russia, but you'll almost certainly be arrested if you try to re-enter Georgia having entered from Abkhazia from Russia, although from the experience of friends going Georgia-Abkhazia-Georgia is doable and seemingly tacitly approved by both Georgian and Abkhaz authorities).", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "However, you CAN exit Georgia via Sarpi into Turkey (only a few hours' bus journey - maybe 4-5 IIRC) and then take the boat from Trabzon in Turkey to Sochi in Russia.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/2089/Fleur Flaneur", "score": 5 } }, { "sents": [ { "text": "There is an account as of July 2016 from an Australian blogger, Nick of Pineapple Explorer , and his Ukranian friend crossing at Verkhniy Lars in a Georgian car, with photos to back it up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It reportedly took them 12 hours to cross (waiting in line from 4am to 4pm) in high-season.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/10280/Jonathan Allard", "score": 4 } } ]

{ "question": "I know the one border between the Republic of Georgia and Russia that is not in a rebel province was officially opened in the last couple of years... but reports are conflicting as to whether people not from ex CIS countries can cross. So can somebody please confirm one way or another, is the border between Georgia and Russia open for travellers?", "title": "Is the border between Georgia and Russia open to citizens of other countries?", "forum": "travel.stackexchange.com", "question_tags": "<russia><georgia-country><caucasus><borders>", "link": "travel.stackexchange.com/questions/289", "author": "travel.stackexchange.com/users/140/hippietrail" }

[ [ "There were restrictions in the past, but travellers from various countries are now being allowed to cross in both directions at Verchniy Lars.", "It has been considered illegal to cross the border even though nowdays, visitors from various countries are being allowed to cross the boarder from both sides. However, it has recently been said that there had never been a restriction on crossing the border from Georgia. " ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 9 ]

[ [ "Nowdays, forrigners from various counries are now being alowed t cross the boarder from both sides. However, it has recently ben said that there had never been a restriction on crossing the boarder from Georgia. ", "Crossing and visiting the border between Georgia and Russia is Illegal for travellers but it is possibile." ] ]

[ { "sents": [ { "text": "Casual thieves will try to defeat the ignition/steering lock and either ride off with it or ramp it onto the back of a pickup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Professional thieves will bring a couple of bars of rebar and a buddy or three, pick up your ride and haul it into a truck.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Prefer covered/underground/garaged parking over uncovered/lot/street parking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If fewer people can see your motorcycle, fewer people will be tempted to make off with it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most thefts occur between 11 PM and 6 AM when there aren't too many people around; a well-lit, high-visibility parking lot won't deter a seasoned criminal if there's nobody around to see him.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you can, also park between obstructions, in low-clearance areas... anywhere it would be difficult to maneuver a pickup or truck to load the bike into it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, be careful not to park in front of access doors, in striped zones (e.g., next to handicap spaces) and near machinery.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Granted, your bike will be perfectly safe in the impound lot....", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/None/", "score": 10 } }, { "sents": [ { "text": "Friend is currently riding from London to Mongolia.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "His method (he's in Uzbekistan at present) has been to find hostels / hotels with secured off street parking, meaning he can not only put his own locks on, but it isn't accessible to opportunistic thieves who pass by.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So far, so good!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/101/Mark Mayo", "score": 5 } }, { "sents": [ { "text": "I spent eight months traveling from Arizona to Argentina on a 2001 KLR 650r.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I used a 15 foot Python cable lock to secure my gear (helmet, jacket, etc) to my bike but to also loop it through the wheels and connect it to a permanent structure.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I never had problems finding a place to park my bike.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I always found a way to get it off the street for the evening.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ride your bike up steps into hostels or hotels.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The less developed areas you travel through, the more inclined people will be to let you do it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Greatest tip for securing a bike is to have a \"crappy\" bike or make it look like it's not valuable.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Keep it dirty and keep it in a public place.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Last word, the world is a safer place than you might think.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Have a great time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1877/AtlasRider", "score": 5 } }, { "sents": [ { "text": "Easiest and cheapest in my opion: Buy a couple bike locks Put them around each wheel.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "If someone really wants to steal your bike they will (even if it's in your hotel room), this should deter most people.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/9/silent1mezzo", "score": 4 } }, { "sents": [ { "text": "I went on a 5,000km bike ride around western europe, and used disc locks, and a chain(ish) to lock our 2 bikes together.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Off street parking is good as well, prevents anyone from seeing it from the road.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I didn't find anywhere that would let you bring a motorbike into the room.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/243/Rory", "score": 4 } }, { "sents": [ { "text": "The OP doens't mention which country, or the size/type of the Motorcycle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've been all over North America on a Honda Valkyrie Interstate - which is a pretty big bike -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I've never had a problem with security.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The usual things I've done at night have been: put the bike where the front desk can see it, up on the sidewalk near the front entrance, in the parking lot", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In all cases I generally put it under a cover, which keeps the elements off and deters casual snooping.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "YMMV for other countries, but in North America I wouldn't be too paranoid about securing a big bike.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1856/Tim Kuehn", "score": 4 } }, { "sents": [ { "text": "Presumably, your question is about USA?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If so, put a bike cover on it and park it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "right by the reception area and ask them to be on the look out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's really all you need.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Anything more is paranoia.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A good motorcycle lock that can't be easily cut with bolt cutters in less than 30 seconds is very expensive and impractical because of the weight and bulk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A crappy lock might make you feel better, but it's pretty much useless.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bikes are simply too easy to steal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1885/Witold", "score": 3 } }, { "sents": [ { "text": "If more than one bike is involved, chain the two bikes together.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It doesnt avoid the problem but it eliminates the options of lifting the bike onto a truck.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/47342/user47342", "score": 1 } } ]

{ "question": "I'm mostly thinking in terms of theft prevention. I have heard solutions from, \"Keep her chained in the parking lot,\" all the way up to, \"Get a ground floor hotel room and ride/push the bike inside the room.\" What measures can one take to keep a motorcycle safe during a road trip?", "title": "What measures can one take to keep a motorcycle safe during a road trip?", "forum": "travel.stackexchange.com", "question_tags": "<road-trips><security><motorcycles>", "link": "travel.stackexchange.com/questions/305", "author": "travel.stackexchange.com/users/33/Raj More" }

[ [ "Park your bike on the sidewalk outside hotels and hostels where the front desk can see it, and make sure it is properly locked. Use a bike that is not too attractive to criminals.", "Riding your bike up your hostel's stairs, parking it it near to the entrance where it is visibile to the front desk or putting pad locks on each wheel are a few security measures you can take to prevent your bike from gettting stolen whilst you are on a road trip. However, it is advised to use a motorbike that isn't of value when going on a road trip." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 9 ]

[ [ "Riding your motorbike up hotel and hotel stairs or parking it near the front entrace where it is visible to the front desk are ways to prevent your bikegetting stolen.", "Going on a road trip with a motrbike that is not of value will prevent it from being stolen. ", "The cheapest option is to put locks on the wheels to prevent your motorbike form being stolen. If you are tevelling with more than one bike chaining them together is an ulterior option." ] ]

[ { "sents": [ { "text": "The most common rules (may vary of course): you have to remove your shoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "men: trousers, not shorts women:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "long skirt (or trousers) women:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "shoulder and arms cannot be exposed women: scarf (sometimes)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/104/asalamon74", "score": 23 } }, { "sents": [ { "text": "Clothing restrictions in mosques often vary from country-to-country, and even within mosques in a country.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Everyone is asked to take their shoes off at an entrance area.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "For men, no shorts are allowed; for women, no skirts or bare shoulders, in addition to this some countries also mandate women to wear a scarf.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Those are the basics, but how 'welcoming' a mosque is to tourists depends usually on how many tourists visit a place.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The more frequented ones often have robes that they give you for free to 'cover yourself up'", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "in case your clothing is deemed inappropriate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Smaller and/or less frequented mosques may not have such provisions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Off-topic: Mosques often have special entrances for non-Muslim visitors.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't go barging in through the main entrance; if unsure, ask.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most mosques also do not allow visitors into the main prayer area.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Having said that, most people - or staff, if the mosque has them - are friendly and will help you out with trying to resolve clothing restrictions or other questions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/108/Ankur Banerjee", "score": 15 } }, { "sents": [ { "text": "Generally it would be said to you if you need to do some specific - rules are various from country to country and even from town to town.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I can't remember something applied to all except that you really should not eat or sleep there, or something like that :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Dogs are banned too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Calm, peaceful and polite non-Muslim will not attract negative energy during visiting the mosque.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/19/VMAtm", "score": 7 } }, { "sents": [ { "text": "It does depend on the specific country and the norms of the place.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In the Putrajaya Mosque in Malaysia you get given a pink robe to cover up, and even then you can't enter the mosque proper if you're not Muslim; yet while visiting the Netherlands with a youth travel group of all sorts of backgrounds (and attire)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "we were welcomed into a Turkish surau (a mini-mosque of sorts) as we are.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Loose and modest tends to be the way to go really.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/899/Creatrix Tiara", "score": 6 } }, { "sents": [ { "text": "to be more accurate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For Men", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's like the churches.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you required to cover from shoulders to knees.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "**Short are accepted if they cover the knees as most scholar says.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I pray with short in Saudi Arabia all the time), but some mosques are banned shorts, not all of them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For Women : If they need to pray: They need to cover everything but not her face and hands.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If they need to visit only:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's different and less strict and different from country to another :).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and for a general role she need tall pants and t-shirt at least.(this is the basic in all places)in", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Saudi she even need to cover her hair(this is the Max).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "**pets are not allowed especially dogs, so be careful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/22479/Majed", "score": 1 } } ]

{ "question": "I know from visiting many catholic churches that many require knees and shoulders to be covered, so dressing appropriately is essential for hassle-free travel. Are there similar rules that might apply when visiting a mosque?", "title": "Are there any standard clothing restrictions when visiting mosques?", "forum": "travel.stackexchange.com", "question_tags": "<local-customs><clothing><religion><islam><mosques>", "link": "travel.stackexchange.com/questions/405", "author": "travel.stackexchange.com/users/149/fredley" }

[ [ "The rules will vary between and even within countries, but generally everyone will need to remove their shoes, men will not be allowed with shorts, while women will not be allowed with skirts, bare shoulders or uncovered heads.", "Rules and regulations for clothing restrictions in Mosques vary from country to country. Sometimes even from town to town but removing your shoes at the entrance, men not wearing shorts and women not wearing skirts and baring their shoulders are some rules that all mosques have in common." ] ]

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[ 9 ]

[ [ "Rules and regulations for clothing restrictions in Mosques vary from country to country. Sometimes even from town to town.", "It is obligatory for everybody to remove their shoes at the entrance. Men are not allowed to wear shorts whilst women are nnot allowed to wear skirts and bare ther shoulders." ] ]

[ { "sents": [ { "text": "I have backpacked around a fair bit in India - I grew up there, by the way - and yet I still mostly had to use English to get myself understood when I was visiting other states.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are 22 official languages 1 in use in India.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The curious thing is even for Indians", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it is often English that is the binding thread - the one language that I could communicate in any part of the country I was travelling.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hindi is useful primarily in the north and western regions of India.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "People will be lot more friendly to you even if you can speak basic Hindi phrases and less inclined to rip you off.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Having said that, correct pronunciation in Hindi can be tough to master.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's sort of like learning Chinese - when you don't get the tones right, they won't understand what your 'Chinese' means.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While Hindi is not a tonal language per se, it does have elements where tone and stress play a part unlike they do in English.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you plan to go off the beaten track and into rural areas, then I would very much suggest you to learn Hindi phrases and try to get pronunciation right.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "People in cities can often compensate for wrong pronunciations because they are used to it, but people in smaller towns often cannot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In most situations, they will try to help you though by getting hold of someone who does understand English.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now, for southern parts of India - Bangalore, for instance, as you mention in your itinerary - you will find less people capable of speaking and understanding Hindi, and in addition to the regional language of the state English is the de facto second language.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In fact, speaking in Hindi can sometimes be taken as insult in the southern states because it is seen as 'north India' imposing an alien language upon them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/108/Ankur Banerjee", "score": 57 } }, { "sents": [ { "text": "English works everywhere with people buying and selling things and in the hospitality and tourism business.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Hindi does not work everywhere and seems to not even be respected in the parts of the country (ie most of India) where it is not the primary language.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I found very few people helpful in trying to teach me basic Hindi phrases, the opposite that I found everywhere else I've travelled.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I put this down to all the areas I was in having a different primary language so a bit like asking somebody in Slovenia or Romania to teach me some Russian.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Having said that I did learn and use the numbers from one to ten and how to order a cup of tea and those seemed to work well", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(-:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I think it was \"mujhe ek kop chai dijiye\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you only learn one word for India, make it \"namaste\" - it worked in every part of the country I went to and for me", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it was the key for to turning the locals from rudely elbowing in front of me at the train booking window to kindly helping me to fill out my forms!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This single word seems to show the local people that you are not just another ignorant outsider.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/140/hippietrail", "score": 31 } }, { "sents": [ { "text": "If you are planning on travelling to only places such as Delhi, Bangalore, Mumbai, Chennai and Hyderabad - essentially the metros - English will not be a problem.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "There is no one language that really works in India.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But in most urban areas such as the ones listed above, English will work without any problem.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At most \"touristy\" places too, you are very likely to find someone who speaks in English.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For instance, in Rajasthan the guides actually speak a lot of European languages such as French and Spanish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you plan to visit the country side (where mostly the vernacular language is spoken) or taking an off beat path, English may not always work.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In such cases, it might just help to learn some stock phrases in the local language.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But people are generally friendly; if you stop one person for help, a bunch of them will gather together.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Someone in the group will definitely understand what you need.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/18/mrigasira", "score": 16 } }, { "sents": [ { "text": "I traveled around Maharashtra (including Mumbai) and Andhra Pradesh", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I had no problem getting by with just English.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I did try and learn a few phrases in Hindi, Telugu, and Urdu, however, I hardly used any of them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In the few instances where I did try and speak in the native language ( e.g. , when trying to bargain), I was often met with a blank stare.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This was either due to the seller only wanted to haggle in English; the person actually spoke one of the other 100+ languages in India; or, more likely I completely butchered the pronunciation!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/130/ESultanik", "score": 12 } }, { "sents": [ { "text": "English works, better than Hindi in the southern states.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "If you are planning to visit cities, English will not cause any problems.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most people on the streets definitely will understand the gist of your question.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/2381/escist", "score": 3 } } ]

{ "question": "I am to travel around some Indian cities: Delhi, Mumbai, Bangalore and others. Will I have trouble speaking only English, or should I learn some phrases in Hindi?", "title": "Will I be able to travel around India speaking only English?", "forum": "travel.stackexchange.com", "question_tags": "<india><language-barrier><english-language>", "link": "travel.stackexchange.com/questions/407", "author": "travel.stackexchange.com/users/149/fredley" }

[ [ "English will often work best in places where Hindi is not the main spoken language, and will be understood everywhere among people working in the hospitality and tourism business. However, when going off the beaten track and in rural areas, it is good to learn the right pronunciation of some Hindi phrases.", "In india English usual is spoken everywhere, especially if you are planning to visit places such as Delhi, Bangalore, Mumbai, Chennal and Hyderabad. Also, Hindi is often rejected in the southern states of India but if you are planning to go off the beaten track and visit the country side it is advised to atleast learn a few phrases in Hindi because Eglish is not often spoken." ] ]

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[ 9 ]

[ [ "if you are planning to go off thebeaten track and visit the country side it is advised to atleast learn a few phrases in Hindi because Eglish is not often spoken.", "In india English usual is spoken everywhere, especially if you are planning to visit places such as Delhi, Bangalore, Mumbai, Chennal and Hyderabad. Also, Hindi is often rejected in the southern states of India." ] ]

[ { "sents": [ { "text": "If you have a Nokia Symbian device, then you can get Ovi Maps installed on it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Ovi Maps allows you to download map files for as many countries as you want and store in on your memory card.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once that's done, you can set Ovi Maps to offline mode and still be able to use it to get directions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you get a local SIM, then it will be able to show you rough location data too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I find Google Maps' public transit planning feature very handy too", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I often cannot use it on roaming.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Instead, I use this app called Métro (available for iPhone, BlackBerry, Symbian, Windows Mobile, PalmOS - no Android or Windows Phone 7 version yet) that allows you to store public transit information data offline for many major cities around the world.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The full list of supported cities supported by Métro is available here ; you can also use the same page to customise your download in case you do not want the full package.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They are fairly regular with keeping their database up-to-date too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "EDIT :", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Google Maps has recently launched a beta feature (only on Android phones though)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "that allows you to save map data for a specific radius on your phone for offline usage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not as useful as downloading maps for a whole country like Ovi Maps allows, but if you have wifi access every now and then on the road then you should be able to take bits of Google Maps offline on the go.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "EDIT 2", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ": Android users can also try out the free MapDroyd app that allows you download offline maps country-by-country.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The maps themselves are mostly barebones with no point-of-interest data.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/108/Ankur Banerjee", "score": 19 } }, { "sents": [ { "text": "There are different handheld GPS units.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My favourite is the Garmin eTrex.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Garmin's own MapSource maps are usually quite expensive and require annual updates.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "OpenStreetMap is a nice alternative; you should check the site if the coverage in the required area fits your needs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The quality of data is quite okay too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The map data can be stored offline in a Garmin handheld GPS unit , thus negating the need to have a mobile phone or a global roaming plan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I am still amazed that all of Europe's maps fits on a small Micro SD card as big a my small toe nail.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/None/", "score": 15 } }, { "sents": [ { "text": "FIrstly, even if you COULD get offline Google Maps, it's not that useful in non western countries.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Murmansk - the largest city in the arctic circle, is shown as just two streets in Google Maps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most of their coverage of Central Asia is next to useless as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In addition, you need some serious storage for offline google maps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What I eventually settled with was NavDroyd - for Android, but there'll be equivalents for iPhone etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It cost a few dollars, but not much - and the maps are all totally free, as they just download the free Open Street Maps maps, which are vector graphics anyway.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was fantastic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The interface was a little clunky to me and took a few minutes to get used to, but once I had it sorted it was brilliant - even in Siberia, Kyrgystan and Mongolia! And being back in London", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's pretty fantastic here too, although I find it easier to use Google Maps here as it inclues other information I look for (Latitude).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/101/Mark Mayo", "score": 10 } }, { "sents": [ { "text": "I've got a smartphone which can cache maps locally (it's a Nokia N900, but lots of other ones do that too, with a few notable exceptions).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Before I go somewhere, on Wi-Fi", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I browse around the area I'll be visiting, so the phone downloads all the maps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I'm there, I can then navigate around without needing to download anything, just using the cached maps and the GPS.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can also browse around the surrounding area too, which is handy for planning and orientation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also has the bonus of using a gadget I already carry with me, so I'm less likely to forget it!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/26/Gagravarr", "score": 8 } }, { "sents": [ { "text": "A cheap unlocked Android phone with GPS (they start at $120 or so) plus a free offline maps app like RMaps .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You don't need a data connection, but have the option of popping in a cheap local prepaid SIM card for calls and net access.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then you can use Mobile Atlas Creator 1.8 to download relevant maps from different sources before you go (or using a laptop and hotel WiFi while on the road).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/147/dbkk", "score": 6 } }, { "sents": [ { "text": "MapDroyd gives you downloadable offline maps but this is limited to Android phones.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I tried this on my phone and did a comparison with Google Maps a year ago.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "MapDroyd had quite a bit of work to catch up with Google.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1883/Prashanth", "score": 1 } }, { "sents": [ { "text": "For the iPhone, there's an app called Galileo that you can use.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "It uses Openstreetmaps data.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You turn the caching feature on in the app, then when you're in the hotel, you navigate to the place you want to go, and grab all the data.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When you leave that place, you can purge the cache to free up space for the next city.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I found this to be really useful, since you can decide how granular you want your mapping data to be.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In some places, like say Hamburg, you're only going to be concentrating on a touristy portion of the city, not all of it, so you don't really need to download the other 95% in level 50 zoom.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/3686/Rog182", "score": 0 } } ]

{ "question": "I don't need a recommendation or a list but my knowledge of GPS and \"navi\"s and the differences between them is an utter mystery to me. But often I'm lost in backstreets in random countries where access to something like a live Google Maps would be awesome. I absolutely cannot afford a smartphone with worldwide roaming though. Can GPS's do what I want or am I barking up the wrong tree? If they can is it only high end ones than can?", "title": "Are there cheap GPS or other navigator devices with downloadable maps for the whole world?", "forum": "travel.stackexchange.com", "question_tags": "<budget><gear><maps><gps-navigation>", "link": "travel.stackexchange.com/questions/448", "author": "travel.stackexchange.com/users/140/hippietrail" }

[ [ "Ovi Maps, Rmaps and MapDroyd offer downloadable or maps that can be viewed offline on Android or other phones. Many smartphones will also allow you to cache maps locally and view them offline. ", "With Nokia devices like the Nokia Symbian you can get Ovi Maps and with the Nokia N900 you can cache maps locally. On the other hand, Unlocked Android phones with GPS give you the possibility to download apps like MapDroyd and Rmaps that provide offline maps." ] ]

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[ 9 ]

[ [ "With the Nokia Symbian you can get Ovi Maps and with the Nokia N900 you can cache maps locally.", "Unlocked Android phones with GPS give you the possibility to download apps like MapDroyd and Rmaps that provide offline maps." ] ]

[ { "sents": [ { "text": "Overall, Spain is a relatively safe country, if you compare the total number of crimes committed in Spain to other countries.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Another resource for that is the Eleventh United Nations Survey on Crime trends and the Operations of Criminal Justice Systems .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can't find a statistic that compares the various cities in Spain, but according to this report , the Costa del Sol is particularly affected by crime, therefore it also has the nickname Costa del Crime.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also a major German journal states that the Costa del Sol has a very high crime rate, especially Marbella, Torremolinos and Fuengirola.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Maybe this is also because Torremolinos is a very popular party destination for European tourists.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another Spanish report says that the Costa del Sol is heavily influenced by the Mafia.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "According to this site, Barcelona has the highest crime rate of all major Spanish cities whereas Madrid has a relative low crime rate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So to sum it up, I would say Costa del Sol and Barcelona have a relatively high crime rate, while the rest of Spain is relatively safe compared to European standards, and especially safe if compared worldwide.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/693/RoflcoptrException", "score": 6 } }, { "sents": [ { "text": "(This was a comment but I promoted it to an answer after the question was reopened but before it was reworded to ask about statistics and resources.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Purely anecdotal evidence but", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "based on my own personal first hand experience from back in 2002.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Barcelona has more theivery than any other place I've been anywhere in the world, and I've been to every capital city in Central America which has a worse reputation.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I stayed there for over a week and there was not one day", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "when I did not either witness at least one theft or meet at least one traveller who had been robbed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course I haven't been to every city in Spain", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I saw nothing like it in the other parts of the countries I did go to.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "By the way the crime I saw or was told about by the victims I met was certainly not limited to pickpocketing by any means!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I saw a middle aged local lady have her purse snatched by a small boy", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I met two backpacker girls who were grabbed from behind and pulled to the ground whereupon their backpacks were cut off with a knife.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Scamming was also prevalent.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Especially the one where a youth invites you to join in playing soccer with him though the ball is imaginary.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/140/hippietrail", "score": 6 } }, { "sents": [ { "text": "If you are looking for a resource of crime statistics, you can check the website of Eurostat, the statistical office of the European Union.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "In a dedicated section, you will find information on crimes in the EU member states and beyond .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note that the total number of crimes can be broken down by type.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Robbery is one of these types.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note that these are absolute figures, but with Eurostat's population statistics , you will be able to compute rates.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are interested in what is going on in cities, you can have a look at the Urban Audit .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It contains a section on crime.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/None/", "score": 5 } }, { "sents": [ { "text": "Spain don't have any organization or government department that counts or makes crime statistics.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "But in Spain there is an Observatorio de la Delicuencia (a universitary agency that is interested in this area).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In 2010, they made public this paper (Spanish) that shows the evolution of criminality in the previous years using police data.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is the English abstract (the only part in the study that has been written in english): In Spain we do not have periodic victimization surveys since no agency has undertaken this important task.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In order to determine crime levels and trends, national researchers have been forced to focus on official statistics, despite the known weaknesses of these sources.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The present research displays an analysis of the current Spanish criminality, as shown by victimization surveys nationwide.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The longitudinal comparison was made between the two passes (1989 and 2005) of the International Crime Victim Survey (ICVS) in which Spain participated, and polls conducted by the Observatory for Crime in 2009 with the same ICVS questionnaire.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Having these three surveys in sight, we have been able to describe and to assess the evolution of crime in Spain in the last two decades.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As the reader will see through these pages, although public opinion assumes that crime in Spain has increased through the last twenty years, victim surveys for these decades show that crime in Spain has continuously dropped.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are very interested, you can use a translator to get a full view of the situation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you just only interested to know whether Spain is a safe country, you can go directly to PDF page 3 and see the two charts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The upper one shows the evolution of criminality from 1980 to 2008.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The other chart shows the population evolution in the same period.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The study concludes that crime is descending in Spain.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Overall, crime in Spain was 47'6 per 1000 inhabitants , less than other european countries:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sweden: 120.4 United Kingdom: 101.6 Belgium: 94.7 Denmark: 78.8 Germany: 76.3 Netherlands: 75.3 Austria: 73.8 European Union: 70.4 Finland: 64.9 France: 57.5 Luxembourg: 55.7 Italy: 55.6 Spain: 47.6 Greece: 41.2 Portugal: 37.2 Ireland: 25.2 Now, as a Spaniard living in Spain", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", I could say that Spain is as safe as any other European country and if you take the minimum safety measures you won't have any problem (don't show money in street, don't use expensive jewellery, etc).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Some areas are more dangerous than others, like Barcelona ramblas, but don't be paranoid, just cautious.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1425/Ivan", "score": 5 } }, { "sents": [ { "text": "You might want to look at Statplanet .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It is a great resource to compare various indices per country.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is a section on Crime and Drugs", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/None/", "score": 3 } }, { "sents": [ { "text": "Just to confirm that what they say above about high crime rates is not true.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've been living for more than 20 years in several cities of that area and i could say that you could feel safe walking in the streets almost at any time of day and night.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course that there exist places where is better not to go.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/28040/basher", "score": 1 } } ]

{ "question": "I'm going to visit Spain, and my wife is very worried about thieves in Spain. What cities should we be aware of? Are there any ways to protect myself from them? eg Barcelona has a reputation for pickpocketing, but is it warranted?", "title": "Is there a resource for crime statistics in Spain - especially robbery", "forum": "travel.stackexchange.com", "question_tags": "<safety><spain><security><cities><statistics>", "link": "travel.stackexchange.com/questions/464", "author": "travel.stackexchange.com/users/19/VMAtm" }

[ [ "While Spain does not have an official government body that compiles crime statistics, you can check Urban Audit, Statplanet or Eurostat, the statistical office of the European Union. Overall, Spain is relatively safe compared with other European countries, although there is a lot of theft in Barcelona and you should take basic precautions as in any other place.", "Barcelona is known to have a massive theft rate and It is advised to take basic saftey meseaures like not wearing expensive jewellery in publib. However, Spain is considered to be as safe as any other european country. But Seeing as the spanish government doesn't provide crime rate statistics, Eurostat, Urban Audit, Statplanetare are good resources of crime statistics if you are interested." ] ]

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[ 9 ]

[ [ "It is advised to take basic saftey meseaures like not wearing expensive jewellery but Spain is considered to be as safe as any other european country.", "Barcelona has a massive theft rate.", "Seeing as the spanish government doesn't provide crime rate statistics, Eurostat, Urban Audit, Statplanetare good resources of crime statistics." ] ]

[ { "sents": [ { "text": "If you want large castles in Germany, try 10 Largest Castles in Germany", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're willing to travel a little further afield to Lithuania, there is Trakai Island Castle .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's not in Poland or Germany", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it's architecturally similar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "According to wikipedia, the castle is sometimes referred to as \"Little Marienburg (Malbork)\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/121/zeocrash", "score": 11 } }, { "sents": [ { "text": "My suggestion is not in a country around the Baltic Sea, but near the Mediterranean Sea.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is even not a castle per se but a fortified city.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Anyway, it is big, old and very impressive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So let me introduce the Cité de Carcassonne .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "( picture from Wikipedia )", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/241/mouviciel", "score": 9 } }, { "sents": [ { "text": "Malbork is the reportedly largest castle in the world , so searching for a larger one may be futile.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It stands at the confluence of two warring groups: the Germans, specifically the Teutonic Knights, and their opponents, the Baltic peoples.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can't say much more about the German castles than has been said in another post.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But I urge you to look at the other side, the Baltics.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Specifically, the Estonians were the Baltic people most successful in resisting the Teutonic Knights.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Probably more so than the Lithuanians and Latvians.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For this, and other reasons, the Estonians were better than most other Europeans at building castles.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Their capital of Tallinn (formerly Reval) has the most castles per land area of any city in Europe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And some of them are older than Malbork.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/788/Tom Au", "score": 8 } }, { "sents": [ { "text": "Found an option in Frombork , castle where Copernicus worked.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Main building: Copernicus tower:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In the castle is situated the Copernicus museum", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/19/VMAtm", "score": 8 } }, { "sents": [ { "text": "You might be interested in Trakų pilis / Trakai island castle which is just a hour of driving away from Vilnius, capital of Lithuania.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It is, of course, not as magnificent as Malbork but definitely worth a visit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Trakai is also famous for an exotic ethnic minority (Tatars) living there for many centuries.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/999/mindas", "score": 5 } }, { "sents": [ { "text": "As you mentioned castles in the Czech Republic as well, I would suggest visiting Konopiště Castle.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It is not extremely big but it is extremely well preserved, and it is situated about 40 kilometres from Prague.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Alternatively, a more impressive castle (from the outside) because of its position and dimension is Karlštejn Castle (about 30 kilometres from the capital), which however was modified various times and has not preserved the original structure inside.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The images are taken from Wikipedia.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/2194/Paola", "score": 4 } } ]

{ "question": "Some time ago I was in Malbork castle and was amazed by its size and beauty. I want to know - are there some castles similar to the Malbork's, may be not so famous. I'm interested in castles in Poland or Germany (may be Czech Republic). Main measure to the castle is size, in my opinion (the bigger the castle is, the older it is).", "title": "Are there any analogs of the Malbork castle in Poland or Germany?", "forum": "travel.stackexchange.com", "question_tags": "<europe><germany><poland><architecture><castles>", "link": "travel.stackexchange.com/questions/465", "author": "travel.stackexchange.com/users/19/VMAtm" }

[ [ "Trakai Island Castle, which is just a hour of driving away from Vilnius, capital of Lithuania, and Konopiště Castle, located in the Czech Republic, are both worth visiting.", "The Trakai Island castle in Lithuania and the Konopiště Castle in the Czech Republic were suggested as places to visit similar to the Malbork castle." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 9 ]

[ [ " Trakai island castle in Lithuania", "Konopiště Castle in the Czech Republic." ] ]

[ { "sents": [ { "text": "Don't pack anything.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You'll find much cheaper, and probably better, plug adapters all over India.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Expect to pay Rs 15-30 for simple ones that just accommodate US-style plugs, and Rs 40-50 for full universal ones.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can find them at any general store/convenience store in major cities and tourist locations, but might get a better selection at electrician's shops.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/306/R.. GitHub STOP HELPING ICE", "score": 21 } }, { "sents": [ { "text": "I agree with @R..", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I spent over four months in Delhi in 2009, and while I did bring over a couple of plug adapters with me, it's much easier and cheaper to just buy them there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Any market will have them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Just remember that the price of almost anything in India is negotiable!)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In addition to buying a couple of plug adapters, you can also purchase a universal power strip with surge protector once you're there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It looks like this", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I think I paid the equivalent of $5 USD for one in a market in Delhi.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These are a good idea if you're bringing multiple electronics like laptop, tablet, phone, ipod.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The universal power strip is great for a couple reasons:1)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can plug in all of your electronics at once.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My experience is that many Indian hotels/hostels/guest houses do not have many outlets so if you have multiple things to charge, a power strip is your best friend.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "2)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Surge protection is really important (especially if you're traveling during summer in India, though you didn't specify when your trip was).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Brownouts, blackouts, and power surges are common, and you don't want your laptop to get fried.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "3)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have one of these, you don't need to buy a lot of individual adapter plugs that are small and easy to lose.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As I mentioned before, though, this is something you'll want to buy in India to make sure the powerstrip itself has the right plug.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(It'll probably be a grounded plug that looks like this .)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The last thing is to make sure you check voltage requirements for anything you bring with you to plug in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A lot of electronic devices can automatically convert, but things like hair dryers typically need a voltage converter to do it for them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/489/Laura", "score": 13 } }, { "sents": [ { "text": "I went to India (from the US) last year and brought one of these .It's only an adapter, not a voltage converter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will work with your laptop, phone charger, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "if they support 110V and 220V.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have devices (electric shaver, hair dryer, etc.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "that only operate on 110V this won't work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some \"international\" hotels will have a 110V outlet in the bathroom for shavers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/296/Michael Jablonski", "score": 9 } }, { "sents": [ { "text": "You'll need something like this: http://www.roamingfox.co.uk/India-Travel-Adapter-pr-16236.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What I do when I need confirmation is to check this website: http://users.telenet.be/worldstandards/electricity.htm", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It has an EXHAUSTIVE list of each and every type, the voltage and the countries that use them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's been handy for some of the stranger countries I've been to and hasn't failed yet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Myself, I have a multi-adapter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only country it doesn't seem to handle is South Africa, which has 3 giant prongs - bigger than the UK ones!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Good luck, and enjoy India!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/101/Mark Mayo", "score": 7 } }, { "sents": [ { "text": "I would highly recommend this one from Amazon .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It appears that a 3rd party is selling it at the moment...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have used this extensively in Europe, India, the South Pacific and the US as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Can't beat the price point and convenience... Caveat - The build quality is not excellent, but considering Radio Shack sells individual adapters for upwards of $10 USD each, this is well worth the price, many times over...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/268/rs79", "score": 6 } }, { "sents": [ { "text": "It depends where you're from.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most of my devices have the two pin mainland Europe plugs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For these you don't need an adapter at all.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All the power points take them as well as three pin Indian plugs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For my one US plug I bought a very small/light US to Europe adapter for 20 US cents.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "UK and Australian ones need a bigger one available everywhere in India for 80 cents.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1317/Peter Hahndorf", "score": 6 } }, { "sents": [ { "text": "Pick up a road warrior travel adapter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is small and durable and has only two pieces that convert into every plug configuration imaginable!It is pretty cheap ($20) and you will have an adapter for life that you can take on all your adventures!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/4462/Jillian", "score": 4 } }, { "sents": [ { "text": "There are 3 types of plugs used in India:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Type D, C, and M", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They look following:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "D C M You will see a lot of universal sockets", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The voltage in India is 230 volts", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "50 Hz.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So you are ok from Europe, and Asia, not so much from US.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "More on Plugs and voltages", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/32480/Matas Vaitkevicius", "score": 0 } } ]

{ "question": "I'm travelling around a few cities in India, from Delhi to Bangalore. What type of plug adapter should I pack?", "title": "What kind of plug adapter should I pack for India?", "forum": "travel.stackexchange.com", "question_tags": "<india><gear><electronic-items><power>", "link": "travel.stackexchange.com/questions/716", "author": "travel.stackexchange.com/users/149/fredley" }

[ [ "You can find cheaper and possibly better plug adaptors in India itself, so don't bother packing any before you leave.", "There is no need to buy anything prior to travelling seeing as it is much cheaper to buy an adapter in India." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 9 ]

[ [ "There is no need to buy anything prior travelling seeing as it is muchcheaper to buy an adapter in India." ] ]

[ { "sents": [ { "text": "It seems to depend on what passport you have.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Both the tourist information website and the Ecran Airport site say the same thing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For tourist trips of up to 90 days, citiziens of European Union (EU) nations, Turkey, USA, Canada, Mexico, Israel, Japan, Singapore, Switzerland, Iceland, Norway, Australia, New Zealand do not require visa.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It looks like all other countries do require visas, you'll need to contact your nearest North Cyprus Embassy to get one.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And if there isn't one, then it looks like Northern Cypriate matters will likely be handled by the local Turkish Embassy, so speak to them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for issues with the two Cypruses, if you see the \"Crossing the Green Line\" section on the tourist information site it suggests you shouldn't have any issues as the land border is open.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you've not got a suitable EU passport or visa, you'll need to get a visa to cross to the south, and you can certainly ask about it when applying for that visa.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I wouldn't expect any issues though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/26/Gagravarr", "score": 16 } }, { "sents": [ { "text": "Just in case others are still looking at this question and answers - if you have any of the passports listed in answer 1 above, there is absolutely no problem at all flying into Ercan airport and then crossing to the ROC and back.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have an Australian passport", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I have had a holiday home in TRNC for 8 years.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I work in the Middle East, I regularly travel to Europe, and the USA and Australia once or twice a year.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also have a TRNC student visa stamp in my passport", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I have never once had a problem with entering any other country because of it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/64962/McLean", "score": 5 } }, { "sents": [ { "text": "The only legal way to fly into Cyprus is through Paphos (PFO) or Larnaca (LCA) international airports.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "If you want to visit KKTC (Turkish occupied part of Cyprus)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you can use the crossovers in Nicosia, but don't fly into the Tymbou so called \"Ercan\" airport.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's an illegal port of entry and EU Immigration", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "will likely hassle you when you return.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It also be noted that Turkey refused to establish direct communication with Nicosia ACC which causes serious concerns over safety and flight efficiency in the region.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Republic of Cyprus (RoC) will not let you cross over into the south if you entered the island through an illegal entry point such as Ercan Airport, in fact I know they won't.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's best to abide by EU and international law if you want to avoid hassles.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/49997/Paul Morphy", "score": 4 } }, { "sents": [ { "text": "If someone would like to visit Turkish Republic of Northern Cyprus then you must fly to Turkey in the first of all", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "and then you must take your transfer flight to Northern Cyprus,Ercan Airport.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At the border of Turkish Republic of N.C,they will stamp your passport.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you've EU passport or USA or any visa-free country for EU then there will be no problem when you want to cross the border to Southern part of Cyprus.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Because Southern government has no right to act against EU laws so Southern Cyprus border police must get you in their land.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As long as you have EU passport or visa-free passport for EU then you can enter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's all the same for opposite way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you'll fly to Southern part of Cyprus then again,It's all fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Get yourself to the border and enter to the Northern part of Cyprus.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Only Turkish passport holders can not visit Southern part without a valid South part of Cyprus (tourist C type) visa.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "And some other 3-4 more countries too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have a Turkish passport then you'll need to get visa and then fly to Greece and then to Cyprus.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Cypriot passport holders could use opposite way to visit Turkey too and they can get visa on their arrival to the airport because of the laws between Turkey and EU.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/92288/Ottman Turkoglu", "score": 4 } }, { "sents": [ { "text": "First I need to mention that I used to live in Cyprus.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My suggestion is to fly to Cyrpus on Larnaca or Paphos airports.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Visa is not required if you hold an American passport and plan to stay for less than 90 days.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Crossing into Northern Cyprus is very easy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I used to cross from Nicosia (Leedra Street) on foot, however this is not the only crossing point.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Be aware that if you are flying to Northern Cyprus Directly, (via Ercan airport) and want to cross into Cyprus (South), you will be considered by the Government of the Republic of Cyprus to have entered Cyprus through an illegal port of entry.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The Government of the Republic of Cyprus reserves the right to fine you for illegal entry if you cross into the south, or decline you entry into or exit from the Republic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, another point: if you are planning to rent a car in Cyprus and want to cross into the Northern side with it, it might not be allowed due to insurance issues .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So ask about this before getting the car.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cheers and good luck!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/92271/Nick", "score": 4 } } ]

{ "question": "I know that Northern Cyprus is recognized only by Turkey, and not other countries. So how can I visit this republic - only from Turkey, or there are some other ways? Will I have problems with getting Cyprus visa after such trip?", "title": "Northern Cyprus - way to visit and what problems can I have with Republic of Cyprus after that?", "forum": "travel.stackexchange.com", "question_tags": "<visas><customs-and-immigration><cyprus><disputed-territories><northern-cyprus>", "link": "travel.stackexchange.com/questions/790", "author": "travel.stackexchange.com/users/19/VMAtm" }

[ [ "For trips of up to 90 days, toruists from the EU, USA and other visa-free countries will be able to cross from the north to the south of Cyprus. However, you can only fly to the north from Turkey and to the south from Greece, and Turkish passport holders will not be able to cross via the land border.", "Only Turkish passport holders can not visit soouthern Cyprus without a valid visa whilst citizens of Europe, America, Canada, Mexico, Israel, Japan, Singapore, Switzerland, Iceland, Norway, Australia, New Zealand do not require a visa for tourist trips of up to 90 days..However it is important to remember that firstly, the only legal way to fly to cyprus is through Paphos or Larnaca international airports. Secondly, if you want to visit the Turkish republic of Northen Cyprus you have to go through Turkey . Lastly, it is considered illegal to cross over the border to southern Cyprus after flying directly to northen cyprus.. " ] ]

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[ 9 ]

[ [ "Citizens of Europe, America, Canada, Mexico, Israel, Japan, Singapore, Switzerland, Iceland, Norway, Australia, New Zealand do not require a visa for tourist trips of up to 90 days. ", "Firstly, the only legal way to fly to cyprus is through Paphos or Larnaca international airports. Secondly, if you want to visit the Turkish republic of Northen Cyprus you have to go through Turkey . Lastly, it is considered illegal to cross over the border to southern Cyprus after flying directly to northen cyprus.. ", "Only Turkish passport holders cannot visit southern cyprus without a Valid Visa." ] ]

[ { "sents": [ { "text": "I believe you might be referring to Tomtit: http://www.tomtit.se/english/", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "There's a similar sort of thing that I've been to in Cardiff, the UK, called \"Techniquest\": http://www.techniquest.org/start/", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I've also been to At-Bristol in Bristol, the UK: http://www.at-bristol.org.uk/", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I found the following page too which is a list of interactive science centers around the world, I have no idea if it's comprehensive or not: http://www.cs.cmu.edu/~mwm/sci.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/30/victoriah", "score": 9 } }, { "sents": [ { "text": "Children, discovering and learning about the world around us at The Natural History Museum and Tom Tits (Södertälje).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Exhibits explain the wonders of physics, biology and other sciences.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Both are technical Museums.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/799/Julia Cruz", "score": 5 } }, { "sents": [ { "text": "Are there any analogs of such museum in other European countries?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In Paris, there are two of them: Palais de la découverte Cité des sciences", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/241/mouviciel", "score": 4 } }, { "sents": [ { "text": "Also - Tekniska Museet has an interactive part called Teknorama with lots of fun and learning things to do.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/384/froderik", "score": 4 } }, { "sents": [ { "text": "Another museum that might be interesting for kids (and adults as well) in Stockholm is Skansen (the open air museum).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It recreates the way of life in rural Sweden 200 years ago.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Various traditionally dressed craftsmen show their crafts in old historical cabins with historical decor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Crafts widely range:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "glass-blowing, making cheese, baking, making yarn out of flax, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All these processes are demonstrated and explained, and children are able to participate (there might be a line to participate, but it's possible to watch).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The bakery sells their pastries directly to the customers, and I was told that the cheese made in Skansen is used in the food that is served in their cafeteria.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In addition there is also a zoo in Skansen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1285/Inusable Lumière", "score": 4 } }, { "sents": [ { "text": "Are there any analogs of such museum in other European countries?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can recommend Technorama in Winterthur, Switzerland.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It is a technology museum with various experiments suited for children but also all other age groupes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/693/RoflcoptrException", "score": 2 } } ]

{ "question": "I heard about museum near the Stockholm in which children can make some experiments in chemistry, physics and so on, but I completely forgot its name. Can you help me to find some information about it (in English, if available)? Are there any analogs of such museum in other European countries?", "title": "Are there any museums in Stockholm for children? (not Junibacken)", "forum": "travel.stackexchange.com", "question_tags": "<europe><guides><activities><stockholm><museums>", "link": "travel.stackexchange.com/questions/972", "author": "travel.stackexchange.com/users/19/VMAtm" }

[ [ "The musueum you are referring to may be The Natural History Museum and Tom Tits (Södertälje), and there are similar museums in Cardiff (Techniquest), Paris (Palais de la découverte Cité des sciences). Another interesting open air museum for kids in Stockholm is called Skansen.", "The Museum referred to could be Tomtit: http://www.tomtit.se/english/ . However, there are similar Museums like \"Techniquest\"(Cardiff, the Uk: http://www.techniquest.org/start/ , Children, discovering and learning about the world around us at The Natural History Museum and Tom Tits (Södertälje), Palais de la découverte Cité des sciences (Paris) Skansen (the open air museum) in Stockholm." ] ]

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[ 9 ]

[ [ "The Museum you are referring to could be Tomtit: http://www.tomtit.se/english/ ", "Similar museums are \"Techniquest\"(Cardiff, the Uk: http://www.techniquest.org/start/ , Children, discovering and learning about the world around us at The Natural History Museum and Tom Tits (Södertälje), Palais de la découverte Cité des sciences (Paris) Skansen (the open air museum) in Stockholm." ] ]

[ { "sents": [ { "text": "Looking around a little, it seems that you don't always need to apply for a Chinese visa in your home country, but you generally need to have at least a work permit in the country where you apply.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "For example, the Chinese Visa Application Service Center in New Delhi “is responsible for receiving visa applications for visit to mainland China from ordinary passport holders who are Indian citizens and citizens of other countries possessing Indian permanent residence or work permits”.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The site of the Chinese embassy in Switzerland mentions that “for non-Swiss passports, a residency card is required (or Swiss employer certificate, or Swiss school certificate, etc.)”.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This isn't a definitive answer — you'd need to contact a Chinese embassy to be sure — but there is a presumption that the answer will be no in general.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Looking at non-official sources, it seems that the answer is yes in certain countries (perhaps certain neighboring countries?).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example, a certain travel agency website has fee schedules for non-residents in Kazakhstan and India but not in Georgia .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They also claim that a Kazakhstan citizen can apply for a Chinese transit visa in Australia , and that a Georgian can apply for a Chinese visa from Kazakhstan but applying in Georgia requires being a Georgian national or resident .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/277/Gilles 'SO- stop being evil'", "score": 8 } }, { "sents": [ { "text": "Edward Hasbrouck, a travel writer, has a pair of posts about getting Chinese visas outside of China specifically in Hong Kong.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The information is a little dated, but might still be useful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://www.hasbrouck.org/blog/archives/001498.html http://hasbrouck.org/blog/archives/001598.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/11/user27478", "score": 5 } }, { "sents": [ { "text": "It probably depends on the country.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I know of people that have gotten Chinese Visa's in Vietnam and Thailand", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so it's certainly possible, really the best thing to do is ask the embassy in question.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As a fallback go to Hong Kong instead, I've got several visa's from Hong Kong for China, you can usually get them in less than a day through a travel agent or about two days through the official office.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/462/dageshi", "score": 5 } }, { "sents": [ { "text": "I found this site (China Embassy in Kazakhstan Republic, only Russian and Chinese); there it says that you can apply for the China transit visa in this Consulate in the Kazakhstan republic, but I still can't find official information about it (don't know Chinese).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/19/VMAtm", "score": 4 } }, { "sents": [ { "text": "Update:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is possible again in Kazakhstan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Uzbekistan also still possible, but more difficult than before.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's not possible to get a Chinese visa in Kazakhstan at the moment.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It is possible in Uzbekistan and Kyrygzstan.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "More information available in Caravanistan site.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "EDIT :", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note - author is affiliated with site.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/2138/Caravanistan", "score": 3 } }, { "sents": [ { "text": "July 2013:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We successfully got our Chinese visas while in Mongolia (link is to our blog).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It took a bit of extra effort and supporting paperwork compared to applying from our home country (UK), but it was cheaper and the Chinese Embassy staff in Ulaanbaatar are very helpful", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/8060/Andrew", "score": 2 } } ]

{ "question": "For some countries you can only apply for a visa in your home country (Russia is such a country) Is China also such a country? I was thinking of applying for a visa in the Republic of Georgia or possibly Kazakhstan. I'm already travelling outside my own country (Australia) now.", "title": "Is it possible to apply for a Chinese visa while travelling outside your home country?", "forum": "travel.stackexchange.com", "question_tags": "<visas><china>", "link": "travel.stackexchange.com/questions/1043", "author": "travel.stackexchange.com/users/140/hippietrail" }

[ [ "It is not always necessary to apply in your home country, but you will generally need to have at least a work permit in the country where you apply. It is possible in Uzbekistan and Kyrygzstan, but currently not in Kazakhstan. The travel writer Edward Hasbrouck has a couple of posts about getting Chinese visas in Hong Kong.", "At the moment it is not possibile to get a Chinese visa in Kazakhstan. However, It is possibile to get a Chinese Visa outside of your country but it depends on the country. For example in countries like Uzbekisstan and Kyrygzstan this is a possibility but you most probably need a work permit in the country you are planning to apply for your visa in. For more information on this subject you can check out Edward Hasbrouck's posts on getting a Chinese visa outside of China (especially in Hong Kong)." ] ]

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[ 9 ]

[ [ "It is possibile to get a Chinese Visa outside of your country but it depends on the country. For example countries like Uzbekisstan and Kyrygzstan this is a possibility but you most probably need a work permit in the country you are planning to apply for your visa in. Formore information on this subject you can check out Edward Hasbrouck's posts on getting a Chinese visa outside of China (especially in Hong Kong. ", "At the moment it is not possibile to get a Chinese visa in Kazakhstan. " ] ]

[ { "sents": [ { "text": "Ask at your hotel or hostel.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I work in a hostel and we have about four sets of scales", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so guests can make sure their luggage won't be over the weight limit for their flight.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm sure we're not unique in this regard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/140/hippietrail", "score": 16 } }, { "sents": [ { "text": "When you are at the airport you could step onto the conveyer belt of a checkin desk that is not in use.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The scales normally still show the weight.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you happen to find a shop that sells stones (for stone carving) they usually have scales to measure the weight of the stone to calculate the price.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Those scales should be able to hold you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could try to befriend someone local and ask to borrow his or her scale.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You could also use the couchsurfing website to contact people and ask them just to borrow their scale.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Or you could try to find a store that sells scales and just use it in the store without buying it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sometimes you can find a scale inside a gym or swimming pool (maybe more common in Scandinavia?)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/531/Niels", "score": 9 } }, { "sents": [ { "text": "In many countries you actually have people standing around on street corners with their scales which you can use for a small fee.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The problem may be that you may use your home scale naked, while you are dressed to various degrees when on the street (depending on the weather).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also some of the scales look pretty old, and may not be super correct.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But at least is it gives you some idea.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/1317/Peter Hahndorf", "score": 8 } }, { "sents": [ { "text": "In the UK pharmacies sometimes have scales that require a coin to be activated.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "If your hotel room has a bath, measure the dimensions, fill it up completely with water, climb in and measure how much water is displaced.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 3 ] ] }, { "text": "Don't blame me if the hotel complains about water damage :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/30/victoriah", "score": 7 } }, { "sents": [ { "text": "For completeness sake, pharmacies in Italy often have both scales and sphygmomanometers to measure blood pressure.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Both are available to the customers, and are either free or coin-activated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "travel.stackexchange.com/users/22140/JoErNanO", "score": 3 } } ]

{ "question": "While on the road you don't have your handy scales at home, and without making an appointment to see a doctor, where else could you find some scales to determine your on-the-road weight? This is useful if say, your travel medicine is weight-related...", "title": "How to find out your body weight while travelling?", "forum": "travel.stackexchange.com", "question_tags": "<health><tips-and-tricks>", "link": "travel.stackexchange.com/questions/1444", "author": "travel.stackexchange.com/users/101/Mark Mayo" }

[ [ "Your hotel, hostel or host may be able to let you use one, or you could try pharmacies, gyms and swimming pools. Some shops selling stones for carving will have scales to weigh their goods, or you could try an airport check-in desk that is not in use. In many countries, there are people standing around on street corners with scales that you can use.", "Borrowing a scale from the hotel or hostel you are staying at, or even a local could be an option. You could also use couchsurfing to contact people and ask to borrow their scale. In many countries you can find people on the streets offering scales that you can use but you have to pay a small fee. So, you could esaily weight yourself on a conveyer belt and the airport or in a shop that sells stones. moreover, Places like swimming pools and gyms often provide scales, and in countries like the Uk and Italy pharmacis often have scales for public use. However, if your hotel room, has a bath, you can measure it and fill it up with water. The amount of water displaced when you get into the filled bathtub is your weight." ] ]

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[ 9 ]

[ [ "Borrowing a scale from the hotel or hostel you are staying at, or even from a local is an option. You could also use couchsurfing to contact people and ask to borrow their scale.", "In many countries you can find people offering scales that you can use but you have to pay a small fee. So, you could esaily weight yourself on a conveyer belt and the airport or in a shop that sells stones. ", "Places like swimming pools and gyms often provide scales, and in countries lkike the Uk and Italy pharmacis often have scales for public use. However, if your hotel room, has a bath, you can measure it and fill it up with water. The amount of water displaced when you get into the filled bathtub is equal to your weight.", "If your hotel room has a bath, measure the dimensions, fill it up completely with water, climb in and measure how much water is displaced." ] ]