conversations.from: human
conversations.value: Give me a description for a story titled Sundays at Moosewood Restaurant about Sundays, Moosewood, Restaurant with the genre: Crafts, Hobbies & Home, Home Improvement & Design.. Start with the sentence 'In Sundays at Moosewood Restaurant, 18 of the the author's chefs each contribute a chapter of vegetarian recipes from a different regional cuisine'.
conversations.from: assistant
conversations.value: In Sundays at Moosewood Restaurant, 18 of the the author's chefs each contribute a chapter of vegetarian recipes from a different regional cuisine. Recipes are straightforward, and sources (and substitutes!) are given for hard-to-find ingredients. In addition to the Asian cuisine one might expect to find in an international vegetarian cookstory, there are some surprising and tasty options from Eastern Europe, Armenia, and the Middle East, as well as both Ashkenazi and Sephardic Jewish recipes. The suggested menus encourage mixing; tomorrow's dinner could include Sopa de Ajo (garlic soup) from Chile, Spinach Nori Rolls from Japan, and Mango with Yogurt from India. The main dishes are so hearty that your guests may not notice they're meatless.
conversations.from: human
conversations.value: Give me the first five paragraphs for this story.
conversations.from: assistant
conversations.value: Sundays at Moosewood Restaurant
  The Cooking of India, Santha Rama Rau and the editors of Time-Life Books. Time-Life Books, New York, 1969.
  Lord Krishna's Cuisine—The Art of Indian Vegetarian Cooking, Yamuna Devi. E. P. Dutton, New York, 1987.
  The Cooking of Italy, Waverly Lewis Root. 1. Time-Life Books, New York, 1972; 2. Time-Life Books, New York, 1968.
  The Cuisine of the Sun: Classical French Cooking from Nice & Provence, Mireille Johnston. Random House, New York, 1979.
  Bruce Cost's Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan and Southeast Asia, Bruce Cost. William Morrow and Co., New York, 1988.
conversations.from: human
conversations.value: Give me five more paragraphs.
conversations.from: assistant
conversations.value: Major decisions are made collectively, and while democracy at work and at meetings has required effort and determination, the payoffs have been rich. Most of us have worked together for nearly ten years, and some of us since the restaurant's inception in 1973. Personally, we are an assortment of individuals who have become a family—caring deeply for one another, striving for fairness and consensus, and putting-up-with and letting-go-of various human foibles. Professionally, our collective process has worked well for seventeen years. Come visit!
  Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1 percent of the Defense Department budget toward programs that create and maintain peace in positive ways.
  African cuisines, see North African cuisine; Southern Africa, cuisine of; sub-Saharan Africa, cuisine of; West African cuisine
  In Japanese cooking, if the rice is wrong, the meal is wrong. Rice is simple and basic and often taken for granted, but it must be good.
  Rice is served in individual servings in special rice bowls that vary in color and design but are almost universal in shape and size. Pick up your rice bowl and eat the rice with chopsticks. Find your own comfortable rhythm of eating a mouthful of okazu, a mouthful of rice, okazu, rice....
conversations.from: human
conversations.value: Give me the last four paragraphs.
conversations.from: assistant
conversations.value: In a large bowl, beat the egg yolks. Stir in the sugar and lime rind. Mix in the warm milk. If a film has formed on the surface of the milk, strain it as you pour it into the bowl. Pour the custard mixture into the loaf pan. Try to disturb the syrup as little as possible. The custard should be about 11/2 inches deep.
  Steaming method: If you have a Chinese-type steamer and wok, this is the best way to make a flan that is smooth, rich, and creamy without being rubbery. Pour 3 inches of water into the wok. Place the steamer in the wok, carefully balance the loaf pan in the center, and cover however you can. Most likely, neither your steamer lid nor your wok lid will fit, so use aluminum foil or whatever, but be sure to leave an air hole to allow some of the steam to escape. Steam over moderate heat for about 45 minutes, replenishing the water in the bottom of the wok with hot or boiling water whenever necessary, until a knife inserted into the center of the flan comes out clean. Pay no attention to any extraneous juices you may see floating around; some thin syrup will probably separate from the flan.
  Baking method: Preheat the oven to 325°. Place the loaf pan of flan into a larger pan and pour hot water to a depth of 11/2 inches into the larger pan. Bake for I to 11/2 hours, until a knife inserted into the center of the flan comes out clean. Replenish the water in the outer pan, as necessary, with very hot or boiling water. If the top of the flan begins to brown before it is cooked through, cover it with aluminum foil to prevent a crust from forming.
  When the flan is done, allow it to cool before loosening the sides with a wet knife and inverting it onto a platter. Serve at room temperature. Spoon any thin syrup that separated from the flan onto the slices of flan as you serve them.