conversations.from: human
conversations.value: What could be a title for a story about California, Seafood, Cookstory with the genre: Cookstorys, Food & Wine, Cooking by Ingredient?
conversations.from: assistant
conversations.value: A title for this story could be 'The California Seafood Cookstory'
conversations.from: human
conversations.value: Give me the first two paragraphs for this story.
conversations.from: assistant
conversations.value: The California Seafood Cookstory
  However strong our enthusiasm might be for this California approach to seafood, our work would be of little use to cooks in other avoid our own form of provincialism, we decided to test as many Atlantic and Gulf species as we could obtain, to determine which could serve as alternatives for the Pacific varieties featured in our recipes.
  An important feature of the recipes in the encyclopedia is the listing of alternative species, including Pacific, Atlantic and Gulf varieties. Cooks in California, for example, will find that the recipe for Sautéed Corbina with Piquant Sauce on page 98 will work equally well with some other local species such as white seabass; readers in Louisiana are advised to try it with their own redfish, and New Yorkers may freely substitute striped bass.
conversations.from: human
conversations.value: Give me three more paragraphs.. End with the sentence ' Serve immediately.'.
conversations.from: assistant
conversations.value: Oysters do not need elaborate preparation. They can De barbecued in their shells with a delicious result. Grill the oysters, cup side down, so they cook in their own juice. Don't turn them during cooking. They are done when the shells pop open, about 8 minutes. Serve the oysters on the half-shell with any of the following sauces: Beurre Blanc (page 253); Green Chile Sauce (page 264); Fresh Tomato Salsa (page 262); Lemon-Garlic Butter (page 255); Fresh Cilantro Chutney (page 265).
  William Marinelli, a marine biologist and oyster enthusiast, provided the following three recipes as well as most of the information on oyster culture.
  Spoon 1 tablespoon of sauce over each oyster. Broil the oysters until heated through, 3–5 minutes. Serve immediately.
conversations.from: human
conversations.value: Give me the last paragraph.
conversations.from: assistant
conversations.value: Gates, Doyle and Frey, Herbert, "Designated Common Names of Certain Marine Organisms of California," California Department of Fish and Game, Sacramento, California, 1972.