conversations.from: human
conversations.value: What could be a title for a book about Victoria, Times, Colonist with the genre: Cookbooks, Food & Wine, Cooking Methods?
conversations.from: assistant
conversations.value: A title for this book could be 'Everyone Can Cook Everything'
conversations.from: human
conversations.value: Do you know the first three paragraphs for this book?
conversations.from: assistant
conversations.value: Everyone Can Cook Everything
  Hogwash, I say. To me, it's not whether or not you can cook; it's whether or not you have the desire, the confidence and the inspiration. If you have those traits, learning to cook, or improving the cooking skills you already have, can be much easier than you think and be a rewarding and taste-filled experience.
  To simplify things, the recipes use ingredients found at most supermarkets, are succinctly written, and many include a Note or sidebar that anticipates and answers any questions you may have about a certain ingredient or method.
  Creating tasty starters, meals and baked goods is much easier if you're not constantly running to the store for kitchen staples. The following are useful items to have on hand.
conversations.from: human
conversations.value: Do you know three more paragraphs?
conversations.from: assistant
conversations.value: This dish can be made oven-ready hours in advance. You could put the wine, butter and flavorings in the pot, cover and refrigerate until ready to heat and pour over the seafood. You could also put the seafood in the baking dish and cover and refrigerate until ready to top with the wine mixture, and bake.
  The inviting aroma from the generous amount of garlic used in this dish may cause your neighbours to peer over the backyard fence and ask, "What time is dinner?"
  Preheat the barbecue to medium. With a sharp knife, cut off and discard the head, fins and tail of the salmon. Arrange 3 sheets of foil so they are slightly overlapping and are large enough to entirely encase the salmon. Place the salmon on the foil. Combine the wine and oil in a bowl. Brush some of the mixture inside the cavity of the salmon and season with salt and pepper. Stuff the cavity with the garlic, herb sprigs and lemon. Brush the outside of the salmon with the remaining wine/oil mixture and season with salt and pepper. Fold the foil over the salmon, ensuring there is a tight seal. Grill for 13 to 15 minutes per side, or until cooked through. The thickest part of the flesh should register 140°F (60°C) on an instant-read thermometer.
conversations.from: human
conversations.value: Reverse the sentences.
conversations.from: assistant
conversations.value: The thickest part of the flesh should register 140°F (60°C) on an instant-read thermometer.. Grill for 13 to 15 minutes per side, or until cooked through. Fold the foil over the salmon, ensuring there is a tight seal. Brush the outside of the salmon with the remaining wine/oil mixture and season with salt and pepper. Stuff the cavity with the garlic, herb sprigs and lemon. Brush some of the mixture inside the cavity of the salmon and season with salt and pepper. Combine the wine and oil in a bowl. Place the salmon on the foil. Arrange 3 sheets of foil so they are slightly overlapping and are large enough to entirely encase the salmon. With a sharp knife, cut off and discard the head, fins and tail of the salmon.
  The inviting aroma from the generous amount of garlic used in this dish may cause your neighbours to peer over the backyard fence and ask, "What time is dinner?"
  Preheat the barbecue to medium. You could also put the seafood in the baking dish and cover and refrigerate until ready to top with the wine mixture, and bake. You could put the wine, butter and flavorings in the pot, cover and refrigerate until ready to heat and pour over the seafood.This dish can be made oven-ready hours in advance
conversations.from: human
conversations.value: Do you know the last five paragraphs?
conversations.from: assistant
conversations.value: Instead of white chocolate, use dark or milk chocolate. Replace the pecans with roasted unsalted cashews.
  Baked goods, 361–419. See Breads; Cakes; Cookies; Crisps and squares; Pies and tarts; Phyllo pastry; Shortbread
  Desserts, 361–419. See Biscotti; Breads; Cakes; Cupcakes; Cookies; Crisps and squares; Pies and tarts; Shortbread
  Eric Akis has been a food writer for the Victoria Times Colonist since 1997. His biweekly, recipe-rich columns are published in newspapers across Canada. Prior to becoming a journalist, Akis trained as a professional chef and pastry chef. He worked for 15 years in a variety of operations in Ontario and British Columbia, from fine hotels to restaurants to catering companies.
  Eric Akis was born into a military family in Chicoutimi, Quebec, and has lived in six provinces. Victoria, BC, where he moved to in 1992, is now officially home. He lives there with his wife, Cheryl Warwick, also a chef, and their son, Tyler.