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[
{
"content": "Hi, Gordon. I wanna surprise my fiance with a really nice dinner tonight since things have been really stressful lately, but our budget's really tight right now. I don't really wanna break the bank but I also think we deserve a nice evening in. I don't know do you think you could help me?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='quality meals on a budget')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Medium', 'equipment': 'Oven, baking tray, kettle, saucepan, frying pan, pestle and mortar, sauté pan', 'flavor_profile': 'Savory and cheesy with a peppery kick', 'ingredients': 'Parmesan cheese, Bucatini, Black peppercorns, Butter, Pecorino cheese, Sea salt', 'primary_technique': 'Emulsification', 'serving_size': '2', 'title': 'Cacio e Pepe with Parmesan Crisps'}, {'allergens': 'Nuts, gluten (sourdough bread).', 'dietary_restrictions': 'None', 'difficulty': 'Moderate', 'equipment': 'Oven, ovenproof frying pan, small food processor, small frying pan.', 'flavor_profile': 'Savory, smoky, nutty with a slight tang from vinegar.', 'ingredients': 'Chicken thighs, cavolo nero, padrón peppers, roasted red peppers, almonds, sourdough bread.', 'primary_technique': 'Pan-frying and roasting.', 'serving_size': '2', 'title': 'Crispy Chicken Thighs with Romesco Sauce'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Yes of course! You can make a lot of amazing restaurant quality meals on a If budget! I have a great cacio e pepe recipe that will rival any restaurant pasta! Or if you're looking for some protein my crispy chicken thighs with romesco sauce will definitely impress! How do those sound?",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Crispy chicken thighs? Like fried chicken?",
"role": "user",
"turn_type": null
},
{
"content": "No not fried! These are cooked in a pan. Start them off in a hot skillet to get the skin crispy and then finish roasting them in the oven! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Oh gotcha, that makes sense. But what's in the romesco sauce? That sounds complicated.",
"role": "user",
"turn_type": null
},
{
"content": "Its actually quite simple. Romesco is a sauce made with roasted red peppers, almonds and a bit of leftover bread you have at home! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Wow, you can get a sauce out of those three ingredients? Interesting… what's the flavor like?",
"role": "user",
"turn_type": null
},
{
"content": "Its a bit sweet from the roasted red peppers, the almonds give it nuttiness and touch of vinegar and smoked paprika give it a smokey zingy finish. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Ohh that does sound pretty good. Okay, I think I'm sold. Do you think this would go well with roasted broccolini? That's, like, my go-to vegetable.",
"role": "user",
"turn_type": null
}
] |
{
"content": "[get_recipe(query='Crispy Chicken Thighs with Romesco Sauce')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/e7598868-ad00-4da0-a215-3d29269777ac
|
get_recipe
|
making_tool_call
|
[
{
"content": "Hi!",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "My dad is coming over for lunch on Sunday and I want to prepare a really good seafood/ fish pasta. His mom is Italian so he has high standards",
"role": "user",
"turn_type": null
},
{
"content": "Well, you came to the right place. The key to making really good pasta at home is to start with the freshest ingredients you can find. Make sure you season the pasta water really well. It should taste like the ocean, then toss the pasta with the ingredients right before serving! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "couple of questions: what do you mean by it should taste like the ocean? Do you have any particular recipes to recommend that we can look in detail?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='seafood pasta')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Shellfish, dairy, gluten', 'dietary_restrictions': 'None', 'difficulty': 'Moderate', 'equipment': 'Saucepan, sauté pan, kettle', 'flavor_profile': 'Light, fresh with a hint of spice from chili and a citrus note from lemon', 'ingredients': 'Spaghetti, crab meat (brown and white), courgettes, crème fraîche, lemon zest, dill', 'primary_technique': 'Sautéing', 'serving_size': '4', 'title': 'Crab And Courgette Spaghetti'}, {'allergens': 'Shellfish, gluten', 'dietary_restrictions': 'None', 'difficulty': 'Intermediate', 'equipment': 'Saucepan with lid, colander, sauté pan, kettle', 'flavor_profile': 'Spicy and sweet with savory undertones', 'ingredients': 'Clams, nduja sausage, linguine, cherry tomatoes, shallots, garlic, white wine, parsley', 'primary_technique': 'Sautéing and simmering', 'serving_size': '4', 'title': 'Linguine Vongole with Nduja and Cherry Tomatoes'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Yes, Of course. Here is my recipe to my delicious crab and zucchini pasta or if you want something with more of an Italian twist my amazing linguine Vongole with Nduja sausage and cherry toatoes. Both will certainly impress your dad! The water you boil the pasta in should be well seasoned with salt. Bring a large stock pot of water to a boil. Add in a generous amount of salt and taste it. It should taste like the ocean. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Not a fan of crab.. Vongole with sausages? He does not love mixing up fish and meat. ok I always add salt to it. Do I need to wait until the water boils first? any specific salt? ",
"role": "user",
"turn_type": null
},
{
"content": "No problem! Just omit the sausage and replace it with sundried tomatoes or something briny like capers or olives! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "oh he also doesn't like vinegar... not an easy guest! Could I add any other type of seafood? So it is not only vongole?",
"role": "user",
"turn_type": null
},
{
"content": "I like to use sea salt or kosher salt when cooking pasta. You don't need to wait for the water to boil but the salt will dissolve better if the water is hot! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "I see ok! That's good to know. Looking at the recipe. What are banana shallots?",
"role": "user",
"turn_type": null
},
{
"content": "Yes of course! You can add mussels, prawns and even scallops! Banana shallots are just a larger variety of shallots. Any shallot you find at your grocery will do just fine! You can even use a red onion if you can't find any! You can really cater this recipe to your dad's taste! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "ok I think I am going to add mussels as well. Do I cook them with the clams at the same time? ",
"role": "user",
"turn_type": null
},
{
"content": "Great question. Yes you can add them at the same time. Clams and Mussels both have similar cook times. Remember to only serve the ones that have opened after cooking! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "I always do that but I don't know why.. I guess I learnt it from my mom but why the unopened ones we should not use them? Even if I can manually open them?",
"role": "user",
"turn_type": null
},
{
"content": "A closed shell after cooking usually means they might have been dead when you got them are generally not safe to eat! Thats why stick to the ones that have opened! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "oh good to know! Something that happens sometimes is that when I prepare the clams the liquid that comes out has sand.. and then the pasta gets it. How do I avoid that from happening? ",
"role": "user",
"turn_type": null
},
{
"content": "Thats another great question! I like to purge my mussels at clams before i cook them to remove any sand or grit that might be inside of them. All you have to do is place them in a large bowl filled with cold water and a generous amount of salt and let them soak for a good 20 minutes. This allows all the sand and grit to purge out of the clams and mussels. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "and the clams and mussels don't get too salty? Because it does not say in the recipe to add salt when we are cooking them. ",
"role": "user",
"turn_type": null
},
{
"content": "The clams and mussels won't get too salty during the purging process. Don't worry! You should always always season your food as you go. Taste and adjust the seasoning as needed. Step 8 of the recipe says to season to taste! So you control how you want the dish to be seasoned! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "does the quality of the wine matter? ",
"role": "user",
"turn_type": null
},
{
"content": "You should only cook with wine that is good enough to drink! Any good quality dry white wine will work perfectly in this dish, like a sauvignon blanc or pinot gris! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "ok. I also noticed that I should cover the wine, however I have always heard that I need to make sure the alcohol evaporates first",
"role": "user",
"turn_type": null
},
{
"content": "Yes, you have to cover the pan so that the mussels and clams can steam and fully cook. We're not making a reduction here, we are using the wine to cook the clams and mussels. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "so does that mean that my dish will have a little bit of alcohol? ",
"role": "user",
"turn_type": null
},
{
"content": "The alcohol cooks off when it boils so no need to worry there. But if you are avoiding alcohol all together there are some great non alcoholic wines out there that would do the trick. Or you can use some bottled clam juice or seafood stock instead of wine!",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "ok good to know. Something that always happen to me is that in restaurants the clam pasta comes up with a lot more sauce than the one I do at home. It sort of stays very dry without sauce. Any suggestion? ",
"role": "user",
"turn_type": null
},
{
"content": "Always reserve some of the pasta cooking liquid. If you feel like your pasta is too dry you can add some of the pasta water to loosen it up! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "how much of the pasta liquid should I add to the sauce + pasta mix? I never seem to find the right balance! when I do so suddenly everything is very watery",
"role": "user",
"turn_type": null
},
{
"content": "Add in a few tablespoons at a time until you reach the consistency that you like! You can always add but you can't subtract! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "if the pasta package says to cook for 12 minutes for dente consistency, should I boil it for that long? or a little but less because I will add the pasta to the sauce and continue cooking it? ",
"role": "user",
"turn_type": null
}
] |
{
"content": "You need to go with taste and feel and not time! The pasta should be perfectly al dente when it comes out of the water. So make sure you taste the pasta before you strain it! It should only get tossed in the pan with the sauce not cook and sit there for minutes! ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/91018d5e-edb4-4c75-afef-4708d6bd9c5b
| null |
after_tool_call
|
[
{
"content": "Hi, Gordon. I wanna surprise my fiance with a really nice dinner tonight since things have been really stressful lately, but our budget's really tight right now. I don't really wanna break the bank but I also think we deserve a nice evening in. I don't know do you think you could help me?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='quality meals on a budget')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Medium', 'equipment': 'Oven, baking tray, kettle, saucepan, frying pan, pestle and mortar, sauté pan', 'flavor_profile': 'Savory and cheesy with a peppery kick', 'ingredients': 'Parmesan cheese, Bucatini, Black peppercorns, Butter, Pecorino cheese, Sea salt', 'primary_technique': 'Emulsification', 'serving_size': '2', 'title': 'Cacio e Pepe with Parmesan Crisps'}, {'allergens': 'Nuts, gluten (sourdough bread).', 'dietary_restrictions': 'None', 'difficulty': 'Moderate', 'equipment': 'Oven, ovenproof frying pan, small food processor, small frying pan.', 'flavor_profile': 'Savory, smoky, nutty with a slight tang from vinegar.', 'ingredients': 'Chicken thighs, cavolo nero, padrón peppers, roasted red peppers, almonds, sourdough bread.', 'primary_technique': 'Pan-frying and roasting.', 'serving_size': '2', 'title': 'Crispy Chicken Thighs with Romesco Sauce'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Yes of course! You can make a lot of amazing restaurant quality meals on a If budget! I have a great cacio e pepe recipe that will rival any restaurant pasta! Or if you're looking for some protein my crispy chicken thighs with romesco sauce will definitely impress! How do those sound?",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Crispy chicken thighs? Like fried chicken?",
"role": "user",
"turn_type": null
},
{
"content": "No not fried! These are cooked in a pan. Start them off in a hot skillet to get the skin crispy and then finish roasting them in the oven! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Oh gotcha, that makes sense. But what's in the romesco sauce? That sounds complicated.",
"role": "user",
"turn_type": null
},
{
"content": "Its actually quite simple. Romesco is a sauce made with roasted red peppers, almonds and a bit of leftover bread you have at home! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Wow, you can get a sauce out of those three ingredients? Interesting… what's the flavor like?",
"role": "user",
"turn_type": null
},
{
"content": "Its a bit sweet from the roasted red peppers, the almonds give it nuttiness and touch of vinegar and smoked paprika give it a smokey zingy finish. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Ohh that does sound pretty good. Okay, I think I'm sold. Do you think this would go well with roasted broccolini? That's, like, my go-to vegetable.",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='Crispy Chicken Thighs with Romesco Sauce')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"Romesco is a vibrant red pepper sauce given a crunchy texture by blitzed almonds. It's a dream with chicken, but it can also be served with fish, prawns and roasted leeks or calcots, the large spring onions from Catalonia in Spain, where the sauce comes from. Brilliantly, you can buy roasted red peppers in a jar, so you don't have to prepare them yourself, making this sauce almost completely hassle-free.\", \"primary_component\": {\"ingredients\": [\"4 chicken thighs, bone in and skin on\", \"2 tbsp olive oil\", \"100g cavolo nero\", \"1 tbsp water\", \"120g padr\\u00f3n peppers\", \"Sea salt and freshly ground black pepper\", \"For the sauce\", \"150g roasted peppers, from a jar\", \"1 garlic clove, peeled and crushed\", \"20g toasted blanched almonds\", \"1 tbsp sherry vinegar\", \"1/4 tsp sweet smoked paprika\", \"20g sourdough bread, crust removed\", \"40ml extra virgin olive oil\"], \"instructions\": [\"1 Preheat the oven to 200\\u00b0C/180\\u00b0C fan/Gas 6.\", \"2 Season the chicken thighs with salt and pepper. Place a large, ovenproof frying pan over a high heat. When hot, add 1 tablespoon of the olive oil and put the chicken thighs in skin side down. Reduce the heat to medium and cook the chicken for 8 minutes.\", \"3 Once the chicken skin is golden brown and crisp, turn the thighs over and add the cavolo nero and water. Season with a little salt and pepper, then place the whole pan in the preheated oven for 8 minutes.\", \"4 Meanwhile, place all the romesco sauce ingredients in a small food processor with a little salt and pepper, and blend until smooth.\", \"5 Place a small frying pan over a high heat. When very hot, add the remaining tablespoon olive oil, the padr\\u00f3n peppers and a sprinkle of salt. Cook for 4-5 minutes, or until the skin on the peppers has blistered and softened.\", \"6 Remove the chicken from the pan and set aside to rest. Mix the cavolo nero into the pan juices and serve with the chicken, padr\\u00f3n peppers and a generous spoonful of the romesco sauce.\"], \"serving_size\": \"2\", \"tips\": \"\", \"title\": \"Crispy Chicken Thighs with Romesco Sauce\"}, \"secondary_components\": [], \"title\": \"Crispy Chicken Thighs with Romesco Sauce\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "Yes it would pair brilliantly. Would also go great with some roasted potatoes. Here is the recipe! You can very easily replace the cavola nero (which is lacinato kale) with broccolin! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "I've never heard of cavola nero? You say it's a type of kale? How does it compliment this dish?",
"role": "user",
"turn_type": null
},
{
"content": "You can use any type of greens - Broccolini, kale, swiss chard, beet greens! The beauty of it is that it sits under the chicken and soaks up all of the great juices and flavor of the chicken! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Oh gotcha, that sounds really good. Okay, I think I'm sold, but my man always needs a carb with his meal. Do you have any good options to pair with this?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='carb side')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Medium', 'equipment': 'Large pan, small pan, potato masher or ricer, blender', 'flavor_profile': 'Creamy and savory with a strong garlic aroma', 'ingredients': 'Potatoes, whole milk, double cream, garlic, butter, sea salt, wild garlic leaves, olive oil', 'primary_technique': 'Boiling and mashing', 'serving_size': '4 (easily doubled)', 'title': 'Garlicky mashed potatoes'}, {'allergens': 'None', 'dietary_restrictions': 'None', 'difficulty': 'Easy', 'equipment': 'Oven, frying pan', 'flavor_profile': 'Savory with a hint of spice from chorizo', 'ingredients': 'Charlotte potatoes, chorizo, olive oil, parsley', 'primary_technique': 'Roasting', 'serving_size': '4-6', 'title': 'Roasted Charlotte Potatoes with Chorizo'}, {'allergens': 'dairy', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Easy', 'equipment': 'large pan, whisk', 'flavor_profile': 'creamy, savory', 'ingredients': 'polenta, water, butter, parmesan, mascarpone', 'primary_technique': 'boiling and stirring', 'serving_size': '4', 'title': 'Creamy Polenta'}, {'allergens': 'Tree nuts (almonds, pistachios)', 'dietary_restrictions': 'Vegan, Vegetarian', 'difficulty': 'Medium', 'equipment': 'Oven, stovetop-to-oven casserole, parchment paper.', 'flavor_profile': 'Herbaceous, citrusy, and nutty with warm spices.', 'ingredients': 'Basmati rice, olive oil, Spanish onion, cinnamon stick, star anise, lemon and orange zest, almonds and pistachios, mixed fresh herbs.', 'primary_technique': 'Baking', 'serving_size': '4', 'title': 'Herby rice pilaf with pistachios and almonds'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Mashed potatoes or roasted potatoes would pair beautifully. Or you can try something different like a creamy polenta or rice pilaf. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "We haven't done polenta in a while. What would you suggest?",
"role": "user",
"turn_type": null
},
{
"content": "A creamy polenta would be amazing with this dish! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Awesome, do you have a recipe I can take a look at?",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='creamy polenta')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"This recipe describes the steps to prepare a creamy polenta.\", \"primary_component\": {\"ingredients\": [\"1 cup (100g) instant polenta\", \"3 1/2 cups (750ml) water\", \"1 1/2 tbsp (20g) butter\", \"1oz (30g) parmesan, grated\", \"1 tbsp (15ml) mascarpone\"], \"instructions\": [\"Pour the water into a large pan, add a pinch of salt, and bring to a boil.\", \"Slowly whisk in the polenta and keep stirring for about 5 minutes until it thickens and has absorbed all of the water.\", \"Remove from the heat and stir in the butter, Parmesan, scant mascarpone, and lemon juice to taste.\", \"Season with pepper and a little more salt to taste, if needed.\", \"Keep warm until ready to serve.\"], \"serving_size\": \"4\", \"tips\": \"\", \"title\": \"Creamy Polenta\"}, \"secondary_components\": [], \"title\": \"Creamy Polenta\"}",
"role": "ipython",
"turn_type": null
}
] |
{
"content": "The trick to a great polenta is to stir continuously so it doesn't clump! This polenta recipe would be perfect to pair with the crispy chicken. ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/e7598868-ad00-4da0-a215-3d29269777ac
| null |
after_tool_call
|
[
{
"content": "Hey Gordon how you doing",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I'd love to talk about cheesecakes",
"role": "user",
"turn_type": null
},
{
"content": "Right! A classic American Cheesecake is creamy, dense and easy to make! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Sweet, can you give me a recipie?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='cheesecake recipe')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'dairy, eggs, gluten', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'medium', 'equipment': 'oven, springform cake tin', 'flavor_profile': 'creamy and tangy with a hint of sweetness', 'ingredients': 'cream cheese, sugar, eggs, flour, lemon zest, raspberries', 'primary_technique': 'baking', 'serving_size': '8', 'title': 'Baked Cheesecake'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Here's my take on a classic New-York-Style cheesecake. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "how do I make sure it doesn't crack?",
"role": "user",
"turn_type": null
},
{
"content": "First, make sure all your ingredients are at room temperature before you start. That includes the eggs and cream cheese! Next make sure you don't over mix the batter. Don't get too much air into it. Then, make sure the oven is not too hot! 350 F is the perfect temperature. Once the cheesecake is done, make sure you let it cool at room temperature before you refrigerate it. If you follow all these steps, your cheesecake should not crack! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "What do you mean by overmix the batter? ",
"role": "user",
"turn_type": null
},
{
"content": "When you are adding the eggs to the cream cheese mix, whisk it only long enough for it to be incorporated. Don't overwork the batter. Also, after you get the batter into the pan you can tap the pan on the counter gently to remove any air bubbles. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Interesting. Is the air that is causing the cracking? ",
"role": "user",
"turn_type": null
},
{
"content": "It's not the only reason that contributes to cracking but it can be one of the reasons, yes. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "What are some of the other reasons?",
"role": "user",
"turn_type": null
}
] |
{
"content": "Cheesecake can crack for several reasons. As we discussed over mixing the batter is one main reason. Introducing too much air into the batter during the mixing process causes the batter to expand and then contract unevenly in the oven. Another reason is temperature fluctuations. Cold ingredients going into a hot oven. Thats why it's important for all of your ingredients to be at room temperature. Also, its imperative you allow the cheesecake to cool to room temperature. Going from hot to cold too fast will also cause a change in temperature and cause a crack. Sometimes, I turn the oven off and let the cheesecake cool in the oven for 20 minutes before I remove it. ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/f809e144-7a32-4b69-a4fc-df19469805ec
| null |
after_tool_call
|
[
{
"content": "Hi Chef",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Well we have a cold snowy weekend coming and I wanted to make a nice beef stew for my family. I love a good stew but have had very mixed results in the past. I need a good recipe or at least some tips. Help!",
"role": "user",
"turn_type": null
},
{
"content": "Of course. I've got you covered. First off tell me what kind of problems are you having with your beef stew?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Well in the past the meat has been kind of tough and chewy. The broth seemed kind of thin and not super flavorful. I just didn't taste very good, and seemed to be missing the good rich flavors that I have had from other people's versions.",
"role": "user",
"turn_type": null
},
{
"content": "The key to a great beef stew is first to choose the right cut of beef. I would suggest a chuck roast, boneless beef shoulder or a rump roast. All are perfect for stewing. Then you must season the meat liberally and coat it in a light dusting of flour. This not only helps with the caramelization but it will also help thicken your stew. Next, get your dutch oven or pot nice and hot and sear the meat in batches. By not crowding your pan you can get a good sear on the beef. Getting the beef nice and caramelized will ensure you have a good rich flavorful stew. Then finally, the trick is to cook stew low and slow. By cooking the beef at a low temperature for a long period of time, the fibers of the beef will break down and become tender. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Should I cook the stew on the stovetop? Or use the oven? I have seen different recipes say different things",
"role": "user",
"turn_type": null
},
{
"content": "You can do either! If you do it on the stovetop just make sure its on a very low setting!",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "What about a slow cooker? I confess a couple of my bad versions were in a slow cooker. Maybe because i didnt flour and sear my meat before adding to the pot...",
"role": "user",
"turn_type": null
}
] |
{
"content": "Thats exactly right, you didn't get the right flavor because you didn't sear and caramelize your beef! Don't skip that crucial step! Now, once you have done that step you can absolutely cook it in a slow cooker! ",
"role": "assistant",
"turn_type": "before_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/a21c32e9-fc34-4421-a741-b878f636f4e6
| null |
before_tool_call
|
[
{
"content": "Hi Chef",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Well we have a cold snowy weekend coming and I wanted to make a nice beef stew for my family. I love a good stew but have had very mixed results in the past. I need a good recipe or at least some tips. Help!",
"role": "user",
"turn_type": null
},
{
"content": "Of course. I've got you covered. First off tell me what kind of problems are you having with your beef stew?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Well in the past the meat has been kind of tough and chewy. The broth seemed kind of thin and not super flavorful. I just didn't taste very good, and seemed to be missing the good rich flavors that I have had from other people's versions.",
"role": "user",
"turn_type": null
},
{
"content": "The key to a great beef stew is first to choose the right cut of beef. I would suggest a chuck roast, boneless beef shoulder or a rump roast. All are perfect for stewing. Then you must season the meat liberally and coat it in a light dusting of flour. This not only helps with the caramelization but it will also help thicken your stew. Next, get your dutch oven or pot nice and hot and sear the meat in batches. By not crowding your pan you can get a good sear on the beef. Getting the beef nice and caramelized will ensure you have a good rich flavorful stew. Then finally, the trick is to cook stew low and slow. By cooking the beef at a low temperature for a long period of time, the fibers of the beef will break down and become tender. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Should I cook the stew on the stovetop? Or use the oven? I have seen different recipes say different things",
"role": "user",
"turn_type": null
},
{
"content": "You can do either! If you do it on the stovetop just make sure its on a very low setting!",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "What about a slow cooker? I confess a couple of my bad versions were in a slow cooker. Maybe because i didnt flour and sear my meat before adding to the pot...",
"role": "user",
"turn_type": null
},
{
"content": "Thats exactly right, you didn't get the right flavor because you didn't sear and caramelize your beef! Don't skip that crucial step! Now, once you have done that step you can absolutely cook it in a slow cooker! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Ok either way, how will i know the meat is done ?",
"role": "user",
"turn_type": null
}
] |
{
"content": "The best way to know if the meat is done is to check it with a fork. Press it gently and if it falls apart with very little effort than its nice and tender! ",
"role": "assistant",
"turn_type": "before_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/a21c32e9-fc34-4421-a741-b878f636f4e6
| null |
before_tool_call
|
[
{
"content": "Hey there! I've invited quite a few of my friends over for brunch this weekend, but I don't have a lot of experience cooking for that many people. What could I make that will impress them, but won't stress me out in the kitchen?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='easy but impressive brunch recipes')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Eggs, dairy, gluten', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Oven, mixing bowl, tart tin, frying pan', 'flavor_profile': 'Savory, rich, creamy', 'ingredients': 'Pancetta, leeks, eggs, double cream, Gruyère cheese, shortcrust pastry (plain flour and butter)', 'primary_technique': 'Baking', 'serving_size': '2', 'title': 'Leek And Pancetta Quiche'}, {'allergens': 'Eggs, dairy, gluten', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Tart pan, oven, pie weights, knife', 'flavor_profile': 'Savory, creamy', 'ingredients': 'Asparagus, eggs, crème fraîche, Gruyère cheese, cooked ham, artichoke hearts, short pastry', 'primary_technique': 'Baking', 'serving_size': '4-6', 'title': 'Artichoke, Asparagus, And Ham Quiche'}, {'allergens': 'Dairy, eggs.', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Easy', 'equipment': 'Flameproof casserole dish, medium heat source.', 'flavor_profile': 'Creamy with a hint of spice from chili oil, and fresh herbaceous notes.', 'ingredients': 'Eggs, cream, cream cheese, asparagus, kale, peas, courgette (zucchini).', 'primary_technique': 'Sautéing and poaching in a cream sauce.', 'serving_size': '2', 'title': 'Green shakshuka'}, {'allergens': 'Dairy, eggs', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Intermediate', 'equipment': 'Frying pan, whisk, mixing bowls', 'flavor_profile': 'Sweet and creamy with fruity notes', 'ingredients': 'Plain flour, ricotta cheese, fresh blueberries, whole milk, eggs', 'primary_technique': 'Frying', 'serving_size': '8', 'title': 'Blueberry And Ricotta Pancakes With Yogurt And Honey'}, {'allergens': 'Dairy, eggs, gluten', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Medium', 'equipment': 'Mixing bowls, balloon whisk, non-stick frying pan', 'flavor_profile': 'Sweet, slightly spicy from stem ginger', 'ingredients': 'Ricotta, eggs, milk, flour, stem ginger, bananas', 'primary_technique': 'Frying', 'serving_size': '4-6', 'title': 'Ricotta Hotcakes With Bananas And Stem Ginger Butter'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Hello! You have come to the right place! The key to a great brunch is to make sure you are organized and prep some elements in advance so you are not stuck in the kitchen all morning. I would recommend a beautiful quiche that can you can tailor to your tastes. Or my stunning green shakshuka that would be sure to impress. If you want some sweet options - everyone loves pancakes and my ricotta hotcakes don't disappoint. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Hmmmm, I like shakshuka but have never had a green one. What does that taste like in comparison to the red ones I normally have?",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='Green shakshuka')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"Shakshuka, the North African dish of eggs baked in spicy tomato sauce, has become an essential item on brunch menus everywhere. In this version, the eggs are cooked within a bed of mixed green vegetables instead of tomatoes, making it extremely healthy, delicious and, more importantly, really quick. You can substitute my suggestions with any green vegetables you like or have knocking around in the fridge.\", \"primary_component\": {\"ingredients\": [\"100ml (scant 1/2 cup) double (heavy) cream\", \"60g (generous 1/4 cup) cream cheese\", \"2 tbsp chopped soft herbs, e.g. basil, chives, tarragon or parsley\", \"Olive oil, for frying\", \"1 banana shallot, peeled\", \"50g (2oz) asparagus, trimmed\", \"50g (2oz) kale\", \"100g (2/3 cup) peas\", \"100g (scant 1 cup) sliced courgette (zucchini)\", \"4 eggs\", \"Sea salt and freshly ground black pepper\", \"To serve\", \"3 1/2 tbsp natural (plain) yoghurt\", \"1 tsp chilli oil\", \"Large handful of rocket (arugula) or watercress\", \"1 tbsp freshly grated Parmesan cheese or vegetarian equivalent\", \"Toasted sourdough or flatbreads\"], \"instructions\": [\"1. Whisk the cream and cream cheese together in a large bowl, then stir through the soft herbs.\", \"2. Place a flameproof casserole dish over a medium heat and coat the bottom with a thin layer of olive oil.\", \"3. Grate the shallot, add it to the dish and cook for 1 minute. Add the asparagus and cook for 1 minute before adding the kale, peas and courgette slices. Allow to cook for another minute. Add the cream cheese and herb mixture, season with salt and pepper and mix well.\", \"4. Make four wells in the vegetables and crack an egg into each one. Put a lid on the dish and allow to cook for 3 minutes, until the egg whites are firm but the yolks are still runny.\", \"5. Take the dish off the heat, then drizzle the yoghurt and chilli oil over the shakshuka. Sprinkle with the rocket or watercress and the Parmesan. Serve with toasted sourdough or warm flatbreads.\"], \"serving_size\": \"2\", \"tips\": \"\", \"title\": \"Green shakshuka\"}, \"secondary_components\": [], \"title\": \"Green shakshuka\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "The base of a traditional shakshuka is a spicy tomato sauce. In my green version the eggs are cooked within a bed of mixed green vegetables instead of tomatoes, making it healthy and delicious. The fresh cream that goes on top is laced with fine herbs adding an element of flavor that won't disappoint. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Got it. So, my wheelhouse is meat. I know you can put meat in quiche, but I don't really like quiche. Anything else?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='meat dish for brunch')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Shellfish, gluten (baguette)', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Large pan, knife, spoon', 'flavor_profile': 'Rich, creamy, and savory with a touch of sweetness and spice', 'ingredients': 'Lobster, mayonnaise, tomato ketchup, Worcestershire or Tabasco sauce, spring onions, gherkin, red pepper, baguette, lettuce', 'primary_technique': 'Boiling and assembling', 'serving_size': '1', 'title': 'Lobster Roll'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "You can absolutely add some sausage or chorizo to the shakshuka to add some protein. If you are looking for more of a substantial meat course what about a stunning lobster roll? You can easily substitute shrimp for the lobster! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Ohhh, lobster roll sounds awesome. I like shrimp too, but I think lobster will be more impressive. I also like the idea of letting the guests have some aspect of control or customization. Are there additional toppings I could include that lets people choose their own adventure?",
"role": "user",
"turn_type": null
}
] |
{
"content": "[get_recipe(query='Lobster Roll')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/a7208726-27c8-417e-a837-8eca0ec75e5e
|
get_recipe
|
making_tool_call
|
[
{
"content": "Hey, Gordon, I need some help. I've been looking for a really good chocolate chip cookie recipe, but like nothing's really speaking to me.",
"role": "user",
"turn_type": null
}
] |
{
"content": "[get_recipe(query='walnut chocolate chip cookie')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/d2b829ff-9136-460e-a171-1cb5e3248949
|
get_recipe
|
making_tool_call
|
[
{
"content": "Hey, Gordon, I need some help. I've been looking for a really good chocolate chip cookie recipe, but like nothing's really speaking to me.",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='walnut chocolate chip cookie')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Dessert\", \"description\": \"Adding nuts to chocolate chip cookies makes them that little bit healthier, so you can feel less guilty about having another one and another. Swap the walnuts for hazelnuts, pistachios or almonds if you prefer, and enjoy these cookies dunked into a hot mug of tea or coffee. Alternatively, roll the raw dough into a log, then wrap it in cling film and keep it in the freezer for when friends turn up unexpectedly; simply unwrap and slice the frozen dough into 1cm rounds, then follow the cooking instructions below, increasing the cooking time a little if the biscuits are still frozen when they go into the oven.\", \"primary_component\": {\"ingredients\": [\"110g butter, softened, plus extra for greasing\", \"180g light soft brown sugar\", \"1 egg, beaten\", \"190g plain flour\", \"Pinch of sea salt\", \"90g walnuts, chopped\", \"180g dark chocolate, chopped into small chunks\"], \"instructions\": [\"1. Preheat the oven to 200\\u00b0C/180\\u00b0C fan/Gas 6.\", \"2. Put the butter and sugar into a large bowl and cream together until light and fluffy. Mix in the egg, then sift over the flour and salt, and fold in until combined. Stir in the chopped walnuts and chocolate chunks until evenly distributed.\", \"3. Pull off walnut-sized pieces of the dough (see Tip ) and roll them roughly into balls between your hands. Place on the prepared baking sheets, about 5cm apart, press down with a fork to flatten.\", \"4. Bake for 8-10 minutes or until lightly golden around the edges and still soft in the middle.\", \"5. Cool slightly on the baking sheets, then using a spatula, transfer the cookies to a wire rack and leave to cool completely before serving.\"], \"serving_size\": \"28 cookies\", \"tips\": \"Use a tablespoon measuring spoon to scoop out the cookie dough, before rolling into a ball. These cookies also freeze well for up to a month. Simply freeze them in a sealed freezer bag or wrapped tightly in cling film, then thaw at a cool room temperature before serving. These cookies will keep in an airtight container for up to 5 days.\", \"title\": \"Walnut Chocolate Chip Cookies\"}, \"secondary_components\": [], \"title\": \"Walnut Chocolate Chip Cookies\"}",
"role": "ipython",
"turn_type": null
}
] |
{
"content": "Hello! Nothing beats freshly baked chocolate chip cookies. Here's my recipe for walnut chocolate chip cookies. If you don't like walnuts you can simply omit them or substitute them with any nut you like. ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/d2b829ff-9136-460e-a171-1cb5e3248949
| null |
after_tool_call
|
[
{
"content": "Hi Gordon! ",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help in you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "i'm looking to make a nice dessert and would love some recommendations. i like light flavors like vanilla / something fruity. can you help?",
"role": "user",
"turn_type": null
}
] |
{
"content": "[list_recipes(query='desserts with light flavor like vanilla and fruity')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/c4bdb2c0-0ea9-4011-b73e-a7557b042536
|
list_recipes
|
making_tool_call
|
[
{
"content": "Hello! I am hosting a dinner party next week. Any suggestions for a show-stopping main dish?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='dinner party dishes')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy (butter)', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': \"Oven, roasting pan, craft or cook's knife, saucepan\", 'flavor_profile': 'Savory with a touch of sweetness from apple sauce', 'ingredients': 'Pork loin, fresh rosemary, garlic, lemon, olive oil, onion, apples, butter, sugar', 'primary_technique': 'Roasting', 'serving_size': '6-8', 'title': 'Roast Loin Of Pork With Apple Sauce'}, {'allergens': 'None', 'dietary_restrictions': 'None', 'difficulty': 'Intermediate', 'equipment': 'Casserole dish, oven', 'flavor_profile': 'Spicy and aromatic', 'ingredients': 'Lamb shanks, red wine, chicken stock, carrots, onion, green and red chillies, smoked paprika, cumin, cinnamon, garlic', 'primary_technique': 'Slow-cooking', 'serving_size': '4', 'title': 'Slow-Cooked Fiery Lamb'}, {'allergens': 'None', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Oven, frying pan, roasting tray', 'flavor_profile': 'Savory, aromatic with smokiness from chorizo and paprika.', 'ingredients': 'Chicken, chorizo, cannellini beans, onion, garlic, semi-dried tomatoes, lemon, white wine, thyme, paprika.', 'primary_technique': 'Roasting', 'serving_size': '4-6', 'title': 'Stuffed Roast Chicken'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Hello! Yes I can definitely help you in the kitchen. What kind of flavor profiles are you looking for? Perhaps something like a classic roast loin of pork with apple sauce? Or something with a bit more punch like my fiery slow cooked lamb? Or you can do a show-stopping roast chicken stuffed with chorizo? These dishes will be sure to impress! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Good question. I like serving things that my guests have likely not had before. Lamb sounds intriguing, and I love slow cooked meats!",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='fiery slow cooked lamb')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"I love cooking with lamb shanks because the longer you leave them, the better they taste. Three hours may seem a long time, but trust me, once you see the way the meat falls off the bone, you'll understand. Marinate the lamb in the spice mix overnight if you can as it will really improve the flavour. Serve with Couscous or mashed potato.\", \"primary_component\": {\"ingredients\": [\"4 lamb shanks\", \"Olive oil, for frying\", \"2 carrots, peeled and sliced\", \"1 onion, peeled and thickly sliced\", \"2 bay leaves\", \"1 750ml bottle red wine\", \"500ml chicken stock\", \"Small handful of mint leaves, to garnish\", \"For the marinade\", \"1-2 green chillies, deseeded and sliced, to taste\", \"1-2 red chillies, deseeded and sliced, to taste\", \"2 tsp smoked paprika\", \"2 tsp dried oregano\", \"1 tsp cumin seeds\", \"2 cinnamon sticks, snapped in half\", \"3 garlic cloves, peeled, roughly chopped and crushed\", \"Olive oil\", \"Sea salt and freshly ground black pepper\"], \"instructions\": [\"1.First prepare the marinade. Mix the chillies (use only one of each if you don't like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured.\", \"2.You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight.\", \"3.Preheat the oven to 160\\u00b0C/Gas 3.\", \"4.Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade.\", \"5.Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots.\", \"6.Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7-8 minutes to reduce the liquid by half.\", \"7.Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.)\", \"8.Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top\"], \"serving_size\": \"4\", \"tips\": \"\", \"title\": \"Slow-Cooked Fiery Lamb\"}, \"secondary_components\": [], \"title\": \"Slow-Cooked Fiery Lamb\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "Well then my slow cooked fiery lamb is the way to go. The lamb shanks are full of flavor and will fall right off the bone. Your guests will be be very pleased. Here's my recipe! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "What's the process for cooking them? I have quite a bit of equipment, but am I going to need to build a proper fire? Oh I see, the fiery refers to the spicy taste",
"role": "user",
"turn_type": null
},
{
"content": "Exactly! you can control the heat and make it as spicy as you like. If you are worried your friend can't take the heat, cut back on the chili and make a mild version. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Okay cool. I like spice, but I can't say the same for my friends. Any recommendations for side dishes to go with it? I'm a meat and potatoes kinda guy, but maybe something fresh as well?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='potato side and fresh side')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Medium', 'equipment': 'Large pan, small pan, potato masher or ricer, blender', 'flavor_profile': 'Creamy and savory with a strong garlic aroma', 'ingredients': 'Potatoes, whole milk, double cream, garlic, butter, sea salt, wild garlic leaves, olive oil', 'primary_technique': 'Boiling and mashing', 'serving_size': '4 (easily doubled)', 'title': 'Garlicky mashed potatoes'}, {'allergens': 'dairy', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Easy', 'equipment': 'large pan, whisk', 'flavor_profile': 'creamy, savory', 'ingredients': 'polenta, water, butter, parmesan, mascarpone', 'primary_technique': 'boiling and stirring', 'serving_size': '4', 'title': 'Creamy Polenta'}, {'allergens': 'None', 'dietary_restrictions': 'Vegetarian, Vegan', 'difficulty': 'Easy', 'equipment': 'Mandolin, sharp knife, salad bowl', 'flavor_profile': 'Fresh, zesty, and slightly bitter with a hint of sweetness', 'ingredients': 'Fennel, blood oranges, radicchio, white balsamic vinegar, honey, mustard, dill, olive oil', 'primary_technique': 'Slicing and dressing preparation', 'serving_size': '4', 'title': 'Blood Orange, Radicchio And Fennel Salad'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Creamy mashed potatoes or polenta will pair really well with this dish and soak up all of the juices. Serve it with a side of roasted vegetables and a fresh salad and you're good to go. My orange, radicchio and fennel salad will pair beautifully with the lamb. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "That salad sounds perfect! Unique, fresh, right up my alley. Back to the lamb, I noticed that the recipe mentions a bottle of red wine. Does it matter which kind? I've heard you should only cook with wine you'd drink, but I don't know much about wine at all...",
"role": "user",
"turn_type": null
},
{
"content": "Thats exactly right, if the wine is not good enough to drink then it should not go in the dish. A bold red like a cabernet sauvignon, Syrah or Rioja will work really well here. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Should I serve the same or similar wine with dinner? Or is that too much of the same flavors?",
"role": "user",
"turn_type": null
}
] |
{
"content": "Definitely serve the same. Those wines pair beautifully with the richness of the lamb. You won't be dissapointed. ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/5474f971-f6c1-4295-86aa-6926760e7efe
| null |
after_tool_call
|
[
{
"content": "Hi!",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "My dad is coming over for lunch on Sunday and I want to prepare a really good seafood/ fish pasta. His mom is Italian so he has high standards",
"role": "user",
"turn_type": null
},
{
"content": "Well, you came to the right place. The key to making really good pasta at home is to start with the freshest ingredients you can find. Make sure you season the pasta water really well. It should taste like the ocean, then toss the pasta with the ingredients right before serving! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "couple of questions: what do you mean by it should taste like the ocean? Do you have any particular recipes to recommend that we can look in detail?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='seafood pasta')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Shellfish, dairy, gluten', 'dietary_restrictions': 'None', 'difficulty': 'Moderate', 'equipment': 'Saucepan, sauté pan, kettle', 'flavor_profile': 'Light, fresh with a hint of spice from chili and a citrus note from lemon', 'ingredients': 'Spaghetti, crab meat (brown and white), courgettes, crème fraîche, lemon zest, dill', 'primary_technique': 'Sautéing', 'serving_size': '4', 'title': 'Crab And Courgette Spaghetti'}, {'allergens': 'Shellfish, gluten', 'dietary_restrictions': 'None', 'difficulty': 'Intermediate', 'equipment': 'Saucepan with lid, colander, sauté pan, kettle', 'flavor_profile': 'Spicy and sweet with savory undertones', 'ingredients': 'Clams, nduja sausage, linguine, cherry tomatoes, shallots, garlic, white wine, parsley', 'primary_technique': 'Sautéing and simmering', 'serving_size': '4', 'title': 'Linguine Vongole with Nduja and Cherry Tomatoes'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Yes, Of course. Here is my recipe to my delicious crab and zucchini pasta or if you want something with more of an Italian twist my amazing linguine Vongole with Nduja sausage and cherry toatoes. Both will certainly impress your dad! The water you boil the pasta in should be well seasoned with salt. Bring a large stock pot of water to a boil. Add in a generous amount of salt and taste it. It should taste like the ocean. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Not a fan of crab.. Vongole with sausages? He does not love mixing up fish and meat. ok I always add salt to it. Do I need to wait until the water boils first? any specific salt? ",
"role": "user",
"turn_type": null
},
{
"content": "No problem! Just omit the sausage and replace it with sundried tomatoes or something briny like capers or olives! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "oh he also doesn't like vinegar... not an easy guest! Could I add any other type of seafood? So it is not only vongole?",
"role": "user",
"turn_type": null
}
] |
{
"content": "I like to use sea salt or kosher salt when cooking pasta. You don't need to wait for the water to boil but the salt will dissolve better if the water is hot! ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/91018d5e-edb4-4c75-afef-4708d6bd9c5b
| null |
after_tool_call
|
[
{
"content": "Hey, Gordon, I am stumped. My daughter just won't eat anything I put in front of her and it's driving me crazy. Do you have anything that's like super kid friendly and still nutritious?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='nutritious dishes that kids like')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy, gluten, egg', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Saute pan, large bowl, non-stick frying pan, grater.', 'flavor_profile': 'Savory with a hint of citrus and saffron aroma.', 'ingredients': 'Minced turkey thigh, orzo, Parmesan cheese, saffron, butter, shallots, garlic, parsley, lemon zest, breadcrumbs, chicken stock.', 'primary_technique': 'Sautéing and simmering.', 'serving_size': '4', 'title': 'Saffron Orzo with Turkey Meatballs'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Hi! Getting kids to eat a nutritious meal is tricky! My turkey meatballs are always a fan favorite. How does that sound?",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Meatballs are usually good, but I don't think she's had turkey meatballs before… Is it easy to swap for a different meat like pork or beef if I need to?",
"role": "user",
"turn_type": null
},
{
"content": "Yes, you can use any ground meat! Beef, pork and even chicken! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Okay, can I take a look at the recipe just to make sure it meets her impossible standards?",
"role": "user",
"turn_type": null
}
] |
{
"content": "[get_recipe(query='turkey meatballs')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/f8a2fab0-e08e-4c33-ae33-b2ad61b22920
|
get_recipe
|
making_tool_call
|
[
{
"content": "Good afternoon chef!",
"role": "user",
"turn_type": null
}
] |
{
"content": "Good afternoon, how can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/6c56b8c4-6f7d-4927-bc3f-723435858474
| null |
before_tool_call
|
[
{
"content": "Good afternoon chef!",
"role": "user",
"turn_type": null
},
{
"content": "Good afternoon, how can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Well I consider myself an OK cook, but I have always struggled with making a roast chicken that I am happy with. I have made it several times and it never turns out the way I like. Do you have a recipe or method that is foolproof?",
"role": "user",
"turn_type": null
},
{
"content": "Right, first off tell me what has been going wrong with your roast chicken?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Well for a while I had issues knowing if it was cooked properly. Sometimes the legs looked a little pink or whatever. So I finally invested in a meat thermometer and I can cook it ok now. Its even juicy sometimes, but the skin. Its either half splotchy and dark and half not browned at all and none if it is crispy. I am kind of at my wit's end. ",
"role": "user",
"turn_type": null
},
{
"content": "Smart that you got yourself a thermometer. Now lets work on getting the skin nice and evenly browned. Make sure you take the chicken out of the fridge 1-2 hours before you are ready to cook so it cooks more evenly. Next make sure the skin is nice and dry. Use a cloth to pat it dry and season it liberally with salt. You can even do this step the night before and leave it in the fridge uncovered to dry out. This will ensure that your skin gets nice and crispy. Next, its important to truss the chicken so it cooks more evenly. Trussing is just a fancy way of saying tie the bird with kitchen twine so the legs and wings are secure. Drizzle the chicken with a little olive oil, use your hands or a pastry brush and make sure its evenly coated. Now your chicken is ready to go into a hot 400 F oven. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Hmm ok interesting you say pat it dry. In my internet chicken rabbit-hole searching, I saw a lot of recipes that call for a brine. I have tried it a few times and like the flavor it brings. My chicken was pretty juicy too. But it was kind of a pain to do in my refrigerator. So the brine isn't necessary then?",
"role": "user",
"turn_type": null
},
{
"content": "Well, by salting the chicken the night before you are essentially brining it - instead of a wet brine, you are doing a dry brine! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "aha yes good point. I have heard the term before but was a little confused. Ok dry brine seems like a plan then. The brine did have a bunch of herbs and spices though. is there any way to get some of that flavor in there with the dry brine?",
"role": "user",
"turn_type": null
},
{
"content": "absolutely! you can rub the chicken with any of number of spices such as smoked paprika, ground coriander and cumin. Don't forget the black pepper. You can also flavor the chicken with herbs under the skin. Finely chop some rosemary and thyme and mix it with softened butter or olive oil and rub it under the skin of the chicken. However, I would do this step right before the chicken goes into the oven. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "That sounds amazing. Will definitely try the herb butter under the skin next time. Earlier you mentioned a 400 degree oven. Which setting is best for this? Regular or convection?",
"role": "user",
"turn_type": null
},
{
"content": "Convection setting is best as it allows the hot air to circulate which will result in a more evenly browned bird. But if your oven doesn't have a convection setting, don't worry, regular will also work perfectly fine! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "It does. I just never know when to use which setting. haha. Ok one other random question- In my chicken recipe searches I kept seeing the term \"spatchcock\" chicken. What does that even mean?",
"role": "user",
"turn_type": null
},
{
"content": "Great question. Spatchcocking a chicken is just a fancy way of saying to butterfly a chicken. You are simply removing the backbone of the chicken and flattening it out. This reduces the cooking time significantly because you are exposing more surface area to the heat in the oven. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Thats it? Oh I thought it was something more elaborate. Is that something I can do myself or should I ask the butcher?",
"role": "user",
"turn_type": null
},
{
"content": "You can absolutely do it yourself! Just place the chicken breast side down on a secure cutting board and use a good pair of sturdy kitchen shears and cut along each side of the back bone to remove it. Then flip the chicken over, and press firmly on the breastbone with your hands to flatten it, put your weight into it! Thats all there is to it! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Hmm ok this seems like a future project though. This weekend I plan to conquer the classic whole roast chicken (with crispy skin)! Can you share a good recipe? I'm sure I'll forget some of these points by then.",
"role": "user",
"turn_type": null
}
] |
{
"content": "[list_recipes(query='classic whole roast chicken recipes')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/6c56b8c4-6f7d-4927-bc3f-723435858474
|
list_recipes
|
making_tool_call
|
[
{
"content": "Hi",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I am looking to add variety to a common weeknight dinner option. I commonly make a filled pasta (bought from a pasta shop) and butter/leek sauce as a quick weeknight dinner. I wanted to mix it up a bit ",
"role": "user",
"turn_type": null
},
{
"content": "Great! You have come to the right place. I have a tons of recipes that are quick and delicious. Are you looking for another pasta dish? Are you hoping to be a bit more adventurous and try other cuisines?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Yes, I am looking for adjacent flavor profiles",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='butter leek like flavor quick dinner')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy (cream, Parmesan cheese), Gluten (pasta, breadcrumbs)', 'dietary_restrictions': 'None', 'difficulty': 'Moderate', 'equipment': 'Frying pan, saucepan, kettle, wooden spoon.', 'flavor_profile': 'Savory and creamy with herbal notes from sage and citrus zest from lemon.', 'ingredients': 'Minced turkey leg, leeks, fusilli pasta, double cream, shallots, garlic, sage leaves, Parmesan cheese.', 'primary_technique': 'Sautéing and boiling.', 'serving_size': '4', 'title': 'Turkey and leek fusilli with crispy sage breadcrumbs'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "What about a Turkey and leek fusili with crispy sage breadcrumbs. This dish comes together literally in 10 minutes which makes it perfect for a weeknight meal. You get the same creaminess from the leeks and parmesan and some great lean protein from the ground turkey. How does that sound?",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Aah I forgot to say, I am a vegetarian",
"role": "user",
"turn_type": null
},
{
"content": "You can simply omit the turkey and replace it with other vegetables like earthy mushrooms. Leeks and mushrooms go beautifully together. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Yeah that makes sense. I sometimes also substitute zucchini instead of mushrooms to something different but with a little bit of bite. So how does this recipe go?",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='Turkey and leek fusilli with crispy sage breadcrumbs')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"For a change, skip the bolognese and make this creamy turkey and leek sauce in a fraction of the time instead. It might just become a regular midweek family meal, as it has at my house. You could also make it with minced (ground) chicken or sausage meat, and you can swap the sage for thyme, parsley or tarragon, depending on your preference. Any shape of fresh or dried pasta would work too.\", \"primary_component\": {\"ingredients\": [\"2 tbsp olive oil, plus extra for drizzling\", \"2 banana shallots\", \"3 garlic cloves\", \"4 sage leaves\", \"400g (14oz) minced (ground) turkey leg\", \"2 leeks\", \"480g (17oz) fresh fusilli or penne\", \"200ml (3/4 cup) double (heavy) cream\", \"Small handful of flat-leaf parsley leaves\", \"lemon\", \"Sea salt and freshly ground black pepper\", \"Freshly grated Parmesan cheese, to serve\", \"For the crispy sage breadcrumbs (optional)\", \"2 tbsp olive oil\", \"2 sage leaves\", \"6 tbsp fresh breadcrumbs\"], \"instructions\": [\"1. Fill the kettle with water and bring to the boil, then pour it into a saucepan, season with salt and return to the boil.\", \"2. Place a large, heavy-based frying pan over a medium-high heat and add 2 tablespoons olive oil. While the oil is heating, peel and roughly grate the shallots and garlic, then add to the pan. Allow to cook for 2 minutes, stirring regularly.\", \"3. Add the sage leaves and turkey, breaking up the meat with a wooden spoon while it cooks for 3-4 minutes, until lightly browned.\", \"4. Meanwhile, finely slice the leeks and add to the boiling water for 1 minute, before adding the fusilli. Stir to separate the pasta, then allow to cook for 2 minutes, or as per the packet instructions.\", \"5. Pour the cream into the meat, stir to combine, and allow to come to the boil. Reduce to a simmer until needed.\", \"6. If making the crispy sage breadcrumbs, place a frying pan over a medium heat and add the olive oil. Finely chop the sage leaves, then add them to the hot oil along with the breadcrumbs. Cook until crisp and golden brown.\", \"7. Drain the pasta and leeks, reserving 2-3 tablespoons of the water, and add them to the sauce.\", \"8. Finely chop the parsley leaves and zest the lemon, then add both to the pasta along with some salt and pepper. Stir thoroughly to combine.\", \"9. Divide the pasta between four bowls and finish with the sage breadcrumbs (if making), some freshly grated Parmesan and a drizzle of olive oil.\"], \"serving_size\": \"4\", \"tips\": \"\", \"title\": \"Turkey and leek fusilli with crispy sage breadcrumbs\"}, \"secondary_components\": [], \"title\": \"Turkey and leek fusilli with crispy sage breadcrumbs\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "Here's my recipe! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Thanks for sharing. What is the essential part to get right?",
"role": "user",
"turn_type": null
},
{
"content": "The most important part is not forget to add the leeks to the pasta water a few minutes before you add the pasta. This will make sure the leeks get nice and cooked and help your pasta have that great creamy texture. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "That's very interesting. I typically cook leeks straight up in oil, but you're suggesting that boiling them in water helps with the texture?",
"role": "user",
"turn_type": null
},
{
"content": "Yes they will soften a lot more in the water. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "aah, so I can apply this other leek recipes too, like potato leek soup (where I actually shallow fry leeks separately)?",
"role": "user",
"turn_type": null
}
] |
{
"content": "Yes absolutely! if you cook the leeks in the liquid they will soften and make your soup very creamy. If you want a bit more texture you can fry your leeks to get a nice crispy topping on your soup! ",
"role": "assistant",
"turn_type": "between_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/7a712146-d566-4497-9b81-908962f7c28a
| null |
between_tool_call
|
[
{
"content": "Hi Gordon! ",
"role": "user",
"turn_type": null
},
{
"content": "Hello. How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I have 8 people coming in for dinner and I thought making a risotto is a good idea but I want it to be special and like the best risotto people have had! What do you recommend? ",
"role": "user",
"turn_type": null
},
{
"content": " Smart! Risotto is a great idea for a dinner party! If done correctly it can be a real showstopper. The key to any great risotto is to make sure its creamy but not mushy! Cooked to a perfect al dente - it has a small bite to it. Make sure you add the hot stock very gradually, stirring to make sure it has all been absorbed before adding in the next ladleful. Finish it off with a bit of freshly grated parmesan and a touch of cream or mascarpone and you're all set! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "This all sounds good but I feel like I need to ask you a couple of questions on ingredients and techniques. Do you mind if we jump in? ",
"role": "user",
"turn_type": null
},
{
"content": "Absolutely. Fire away. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "So what is the best rice to use here? And how should I prep it - I know my mom leaves it in water and rinse it off for a good amount of time but unsure why she does that. ",
"role": "user",
"turn_type": null
},
{
"content": "Risotto is best when made with a short grain rice like Arborio or Carnaroli. No, We never rinse the rice for Risotto as rinsing removes the starch which is essential for achieving a creamy texture! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "ok that is good to know...and then, I've heard different opinions on ratio of liquid to rice, can you tell me what your rule is here? ",
"role": "user",
"turn_type": null
},
{
"content": "A good rule of thumb is 1 to 2 ratio. 1 part rice to 2 cups of liquid. But remember cooking is not an exact science and you have to trust your instincts. Taste as you go. If the rice is undercooked after adding 2 cups liquid - add a bit more. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Helpful! Thank you. Unsure on the vegetarian vs meat dilemma. I am open to recipes as well and a way to tailor to all guests ",
"role": "user",
"turn_type": null
}
] |
{
"content": "[get_recipe(query='tomato risotto')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/8cb1755a-4323-4685-875b-27112dd708da
|
get_recipe
|
making_tool_call
|
[
{
"content": "hi",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I'm move to a new home, and would like to throw a house warming party. I'm planning to invite 4-6 people. Could you please recommend some recipes? ",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='party appetizer')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Butter (dairy)', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Medium', 'equipment': 'Blender, pot for boiling', 'flavor_profile': 'Herbaceous and creamy', 'ingredients': 'Fresh broad beans, spinach, mint, butter', 'primary_technique': 'Blending', 'serving_size': '4-6', 'title': 'Broad Bean, Spinach And Mint Dip'}, {'allergens': 'Shellfish (prawns), Fish (fish sauce), Gluten (from dipping sauce if not gluten-free)', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Mixing bowls, knife, cutting board.', 'flavor_profile': 'Fresh, sweet, herbaceous with a hint of spice and acidity from lime and dipping sauce.', 'ingredients': 'Prawns, rice noodles, baby gem lettuce, carrots, spring onions, herbs (coriander, Thai basil, mint), rice paper sheets, lime juice.', 'primary_technique': 'Rolling', 'serving_size': '24-28 rolls', 'title': 'Fresh Prawn Rolls'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Yes! I've got you covered. My Broad bean and spinach dip is a great appetizer to have on the table. Your guests can graze on it throughout the night. Another great party appetizer are my fresh shrimp rolls. packed with lots of flavor and you can make them ahead of time! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "the shrimp roll sounds good! Is the fish sauce essential?",
"role": "user",
"turn_type": null
},
{
"content": "The fish sauce gives it a nice salty umami flavor. You can substitute it with soy sauce, liuqid aminos or even a splash of Worcestershire sauce. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "gotcha. Any tips on chopping the noodles? ",
"role": "user",
"turn_type": null
},
{
"content": "Once you have rehydrated the vermicelli noodles, make sure you drain them really well. Then you can use a really sharp knife to chop them or even use kitchen shears to cut them into bite size pieces! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "I see. Doesn't sound too complicated. I can do it. Now, how about entries? For this size, how many entries would you recommend?",
"role": "user",
"turn_type": null
},
{
"content": "For 4-6 people one main dish and a few sides should do the trick! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "ok, great! Most of them don't eat red meat. Could you recommend an easy to cook main dish?",
"role": "user",
"turn_type": null
},
{
"content": "Of course! How does my Chorizo stuffed roast chicken sound? Easy to do a definite show stopper. Or if your friends are seafood lovers what about my Roasted cod with a walnut, lemon and parmesan crust! Its very quick and easy to make. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "ok, tell me about the roasted cid with walnut, lemon and parmesan crust",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='roasted cod with walnut, lemon and parmesan crust')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"This dish makes a lovely fuss-free supper dish and is very quick to make. One large fillet makes an impressive centrepiece but you can just as well use four separate fillets of about 180g each. For a change from cod, try haddock, hake or any other meaty white fish.\", \"primary_component\": {\"ingredients\": [\"1 whole skinless cod fillet, about 700g\", \"Olive oil, for greasing\", \"Lemon wedges, to serve\", \"For the walnut, lemon and parmesan crust\", \"75g butter\", \"75g walnut pieces\", \"75g fresh breadcrumbs\", \"Grated zest of 1 large lemon\", \"75g freshly grated Parmesan cheese\", \"Sea salt and freshly ground black pepper\", \"For the parsley and caper sauce\", \"500ml fish stock\", \"200ml half-fat cr\\u00e8me fra\\u00eeche\", \"3 tbsp capers\", \"Small bunch of flat leaf parsley, chopped\"], \"instructions\": [\"1. First make the walnut, lemon and Parmesan crust. Chop the butter into small cubes and put into a food processor. Add the walnuts, breadcrumbs, lemon zest, two-thirds of the Parmesan and some salt and pepper, then whiz everything until the mixture binds together.\", \"2. Check the cod for pin bones, removing any you find with a pair of tweezers (see here, step 6). Lay the fillet on a lightly oiled non-stick roasting tray, skin side down, and season. Spread the crust mixture in an even layer over the top of the fish. Chill for 20 minutes until the crust feels firm.\", \"3. Preheat the oven to 200\\u00b0C/Gas 6. Sprinkle the remaining Parmesan over the top of the crust, then roast the cod for 20-25 minutes until the crust turns golden and crisp and the fish is just cooked.\", \"4. Meanwhile, prepare the sauce. Pour the stock into a small saucepan and bring to the boil. Cook over a high heat for about 10 minutes until reduced by two-thirds. Off the heat, whisk the cr\\u00e8me fra\\u00eeche into the reduced stock. Return to a low heat and simmer for 5-10 minutes until you have the consistency of a light pouring cream.\", \"5. Add the capers and parsley just before serving and adjust the seasoning to taste. Transfer the cod to a serving platter and pour over the sauce. Serve with lemon wedges on the side.\"], \"serving_size\": \"4\", \"tips\": \"\", \"title\": \"Roasted Cod With A Walnut, Lemon And Parmesan Crust\"}, \"secondary_components\": [], \"title\": \"Roasted Cod With A Walnut, Lemon And Parmesan Crust\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "The beauty of this dish is that the whole thing roasts in the oven. First you make the crust topping. All you do is mix together walnuts, breadcrumbs, lemon zest and some parmesan with butter. Top the Cod filet the crust mixture and roast! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "I'm a little nervous about cooking fish. The recipe mentioned I need to carefully pick the bones? How to make sure I did it right? ",
"role": "user",
"turn_type": null
},
{
"content": "You can ask your fish monger to pin-bone the fish for you! However, to be safe all you have to do is run your fingers along the center of the fish and feel for any pin bones. If you feel any, use tweezers to take them out. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Ok, gotcha thanks. So far, we have 1 appetizer and 1 entry. I'd like to prepare a couple of appetizers. Could you please recommend one vegetarian, and one more regular appetizer? Something simple and impressive. ",
"role": "user",
"turn_type": null
},
{
"content": "My orange, radicchio and fennel salad is a great way to start any meal! Its light, refreshing and will pair really well with the fish! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "ok! I'd like to give it a try",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='orange radicchio and fennel salad')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Vegetables And Sides\", \"description\": \"Try to get your hands on a few different varieties of radicchio for this salad, such as the pale, red-splattered leaves of Castelfranco, the curly fingers of Trevisano Tardivo, or the classic Chioggia, to make it even more of a visual feast. It looks stunning with the blood oranges and sliced fennel, and makes a beautiful addition to a big summer lunch. Serve with chicken, fish or barbecued meats, or turn it into a starter by placing a couple of burratas on top. If you can't get radicchio, red chicory will work just as well flavour-wise.\", \"primary_component\": {\"ingredients\": [\"1 Fennel Bulb\", \"3 Blood Oranges\", \"1 Head Of Radicchio, Or A Mixture Of Different Varieties, Such As Trevisano Or Castelfranco\", \"For The Dressing\", \"3 Tbsp White Balsamic Vinegar\", \"1 Tsp Honey\", \"1 Tsp Wholegrain Mustard\", \"Juice Of 1/2 Blood Orange\", \"Juice Of 1/2 Lemon\", \"2 Tbsp Chopped Dill\", \"4 Tbsp Extra Virgin Olive Oil\", \"Sea Salt And Freshly Ground Black Pepper\"], \"instructions\": [\"1 Trim the fennel, cut it into quarters, then slice it very finely using a mandolin.\", \"2 Using a sharp knife, peel the oranges, being careful to remove all the pith. Finely slice the flesh into discs.\", \"3 Remove the core from the radicchio and tear the leaves into bite-sized pieces. Put these into a large salad bowl and add the fennel and blood orange slices.\", \"4 Combine all the dressing ingredients in a bowl, season with salt and pepper and whisk well. Taste and, if necessary, add more acidity or sweetness.\", \"5 Pour half the dressing into the salad bowl and mix carefully with your hands until everything is coated. Drizzle the remaining dressing over the top before serving.\"], \"serving_size\": \"4\", \"tips\": \"\", \"title\": \"Blood Orange, Radicchio And Fennel Salad\"}, \"secondary_components\": [], \"title\": \"Blood Orange, Radicchio And Fennel Salad\"}",
"role": "ipython",
"turn_type": null
}
] |
{
"content": "Great! Here's the recipe! My sweetcorn and green chili fritters would also be a great addition to your dinner party menu! ",
"role": "assistant",
"turn_type": "between_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/dbb4d9e9-5cb4-47e7-aa44-5e914b566604
| null |
between_tool_call
|
[
{
"content": "Hey there! I've invited quite a few of my friends over for brunch this weekend, but I don't have a lot of experience cooking for that many people. What could I make that will impress them, but won't stress me out in the kitchen?",
"role": "user",
"turn_type": null
}
] |
{
"content": "[list_recipes(query='easy but impressive brunch recipes')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/a7208726-27c8-417e-a837-8eca0ec75e5e
|
list_recipes
|
making_tool_call
|
[
{
"content": "Hey there! I've invited quite a few of my friends over for brunch this weekend, but I don't have a lot of experience cooking for that many people. What could I make that will impress them, but won't stress me out in the kitchen?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='easy but impressive brunch recipes')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Eggs, dairy, gluten', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Oven, mixing bowl, tart tin, frying pan', 'flavor_profile': 'Savory, rich, creamy', 'ingredients': 'Pancetta, leeks, eggs, double cream, Gruyère cheese, shortcrust pastry (plain flour and butter)', 'primary_technique': 'Baking', 'serving_size': '2', 'title': 'Leek And Pancetta Quiche'}, {'allergens': 'Eggs, dairy, gluten', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Tart pan, oven, pie weights, knife', 'flavor_profile': 'Savory, creamy', 'ingredients': 'Asparagus, eggs, crème fraîche, Gruyère cheese, cooked ham, artichoke hearts, short pastry', 'primary_technique': 'Baking', 'serving_size': '4-6', 'title': 'Artichoke, Asparagus, And Ham Quiche'}, {'allergens': 'Dairy, eggs.', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Easy', 'equipment': 'Flameproof casserole dish, medium heat source.', 'flavor_profile': 'Creamy with a hint of spice from chili oil, and fresh herbaceous notes.', 'ingredients': 'Eggs, cream, cream cheese, asparagus, kale, peas, courgette (zucchini).', 'primary_technique': 'Sautéing and poaching in a cream sauce.', 'serving_size': '2', 'title': 'Green shakshuka'}, {'allergens': 'Dairy, eggs', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Intermediate', 'equipment': 'Frying pan, whisk, mixing bowls', 'flavor_profile': 'Sweet and creamy with fruity notes', 'ingredients': 'Plain flour, ricotta cheese, fresh blueberries, whole milk, eggs', 'primary_technique': 'Frying', 'serving_size': '8', 'title': 'Blueberry And Ricotta Pancakes With Yogurt And Honey'}, {'allergens': 'Dairy, eggs, gluten', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Medium', 'equipment': 'Mixing bowls, balloon whisk, non-stick frying pan', 'flavor_profile': 'Sweet, slightly spicy from stem ginger', 'ingredients': 'Ricotta, eggs, milk, flour, stem ginger, bananas', 'primary_technique': 'Frying', 'serving_size': '4-6', 'title': 'Ricotta Hotcakes With Bananas And Stem Ginger Butter'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Hello! You have come to the right place! The key to a great brunch is to make sure you are organized and prep some elements in advance so you are not stuck in the kitchen all morning. I would recommend a beautiful quiche that can you can tailor to your tastes. Or my stunning green shakshuka that would be sure to impress. If you want some sweet options - everyone loves pancakes and my ricotta hotcakes don't disappoint. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Hmmmm, I like shakshuka but have never had a green one. What does that taste like in comparison to the red ones I normally have?",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='Green shakshuka')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"Shakshuka, the North African dish of eggs baked in spicy tomato sauce, has become an essential item on brunch menus everywhere. In this version, the eggs are cooked within a bed of mixed green vegetables instead of tomatoes, making it extremely healthy, delicious and, more importantly, really quick. You can substitute my suggestions with any green vegetables you like or have knocking around in the fridge.\", \"primary_component\": {\"ingredients\": [\"100ml (scant 1/2 cup) double (heavy) cream\", \"60g (generous 1/4 cup) cream cheese\", \"2 tbsp chopped soft herbs, e.g. basil, chives, tarragon or parsley\", \"Olive oil, for frying\", \"1 banana shallot, peeled\", \"50g (2oz) asparagus, trimmed\", \"50g (2oz) kale\", \"100g (2/3 cup) peas\", \"100g (scant 1 cup) sliced courgette (zucchini)\", \"4 eggs\", \"Sea salt and freshly ground black pepper\", \"To serve\", \"3 1/2 tbsp natural (plain) yoghurt\", \"1 tsp chilli oil\", \"Large handful of rocket (arugula) or watercress\", \"1 tbsp freshly grated Parmesan cheese or vegetarian equivalent\", \"Toasted sourdough or flatbreads\"], \"instructions\": [\"1. Whisk the cream and cream cheese together in a large bowl, then stir through the soft herbs.\", \"2. Place a flameproof casserole dish over a medium heat and coat the bottom with a thin layer of olive oil.\", \"3. Grate the shallot, add it to the dish and cook for 1 minute. Add the asparagus and cook for 1 minute before adding the kale, peas and courgette slices. Allow to cook for another minute. Add the cream cheese and herb mixture, season with salt and pepper and mix well.\", \"4. Make four wells in the vegetables and crack an egg into each one. Put a lid on the dish and allow to cook for 3 minutes, until the egg whites are firm but the yolks are still runny.\", \"5. Take the dish off the heat, then drizzle the yoghurt and chilli oil over the shakshuka. Sprinkle with the rocket or watercress and the Parmesan. Serve with toasted sourdough or warm flatbreads.\"], \"serving_size\": \"2\", \"tips\": \"\", \"title\": \"Green shakshuka\"}, \"secondary_components\": [], \"title\": \"Green shakshuka\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "The base of a traditional shakshuka is a spicy tomato sauce. In my green version the eggs are cooked within a bed of mixed green vegetables instead of tomatoes, making it healthy and delicious. The fresh cream that goes on top is laced with fine herbs adding an element of flavor that won't disappoint. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Got it. So, my wheelhouse is meat. I know you can put meat in quiche, but I don't really like quiche. Anything else?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='meat dish for brunch')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Shellfish, gluten (baguette)', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Large pan, knife, spoon', 'flavor_profile': 'Rich, creamy, and savory with a touch of sweetness and spice', 'ingredients': 'Lobster, mayonnaise, tomato ketchup, Worcestershire or Tabasco sauce, spring onions, gherkin, red pepper, baguette, lettuce', 'primary_technique': 'Boiling and assembling', 'serving_size': '1', 'title': 'Lobster Roll'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "You can absolutely add some sausage or chorizo to the shakshuka to add some protein. If you are looking for more of a substantial meat course what about a stunning lobster roll? You can easily substitute shrimp for the lobster! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Ohhh, lobster roll sounds awesome. I like shrimp too, but I think lobster will be more impressive. I also like the idea of letting the guests have some aspect of control or customization. Are there additional toppings I could include that lets people choose their own adventure?",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='Lobster Roll')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"I first came across the idea of a lobster roll at the Gramercy Tavern in New York, where the meat was bound together by a dressing. It's the perfect sandwich pure decadence, but presented in a hot-dog style and made with leftover trimmings, and that's what I love about it. If you can't get lobster you can use crevettes or crayfish instead.\", \"primary_component\": {\"ingredients\": [\"1 x 500g Scottish lobster\", \"2 tablespoons mayonnaise\", \"1 tablespoon tomato ketchup\", \"A dash of Worcestershire or Tabasco sauce\", \"2 spring onions, sliced\", \"A pinch of chopped gherkin\", \"1 large red pepper, diced\", \"1 small soft baguette\", \"2-3 leaves of iceberg lettuce, finely shredded\"], \"instructions\": [\"1. Kill the lobster and remove the claws and tail. Plunge these into a large pan of boiling water, then reduce the heat and simmer the claws for 9 minutes and the tail for 7 minutes. Make sure you don't boil it, though, or the meat will become tough. Drain, put to one side and allow to cool.\", \"2. Remove the meat from the lobster and chop into bite-sized chunks.\", \"3. Mix the mayonnaise, ketchup, Worcestershire or Tabasco sauce, spring onions, gherkin and pepper together to form a Thousand Island dressing, then add the lobster meat and mix well.\", \"4. Cut the roll lengthways down the centre and open it out like a hot-dog roll.\", \"5. Place the lettuce leaves on the roll and spoon plenty of the lobster filling on top so it oozes out and runs down the sides!\"], \"serving_size\": \"1\", \"tips\": \"\", \"title\": \"Lobster Roll\"}, \"secondary_components\": [], \"title\": \"Lobster Roll\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "I like the way you're thinking. You can create a condiment station and include toppings like pickled red onions or jalapenos, fried shallots, different types of hot sauces, chopped chives or green onions even some crumbled crispy bacon! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Damn, this is good. Okay, what are we drinking? Brunch isn't brunch without a little day drinking...",
"role": "user",
"turn_type": null
}
] |
{
"content": "[list_recipes(query='drink to pair with brunch')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/a7208726-27c8-417e-a837-8eca0ec75e5e
|
list_recipes
|
making_tool_call
|
[
{
"content": "Hey, Gordon, I need some help. I've been looking for a really good chocolate chip cookie recipe, but like nothing's really speaking to me.",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='walnut chocolate chip cookie')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Dessert\", \"description\": \"Adding nuts to chocolate chip cookies makes them that little bit healthier, so you can feel less guilty about having another one and another. Swap the walnuts for hazelnuts, pistachios or almonds if you prefer, and enjoy these cookies dunked into a hot mug of tea or coffee. Alternatively, roll the raw dough into a log, then wrap it in cling film and keep it in the freezer for when friends turn up unexpectedly; simply unwrap and slice the frozen dough into 1cm rounds, then follow the cooking instructions below, increasing the cooking time a little if the biscuits are still frozen when they go into the oven.\", \"primary_component\": {\"ingredients\": [\"110g butter, softened, plus extra for greasing\", \"180g light soft brown sugar\", \"1 egg, beaten\", \"190g plain flour\", \"Pinch of sea salt\", \"90g walnuts, chopped\", \"180g dark chocolate, chopped into small chunks\"], \"instructions\": [\"1. Preheat the oven to 200\\u00b0C/180\\u00b0C fan/Gas 6.\", \"2. Put the butter and sugar into a large bowl and cream together until light and fluffy. Mix in the egg, then sift over the flour and salt, and fold in until combined. Stir in the chopped walnuts and chocolate chunks until evenly distributed.\", \"3. Pull off walnut-sized pieces of the dough (see Tip ) and roll them roughly into balls between your hands. Place on the prepared baking sheets, about 5cm apart, press down with a fork to flatten.\", \"4. Bake for 8-10 minutes or until lightly golden around the edges and still soft in the middle.\", \"5. Cool slightly on the baking sheets, then using a spatula, transfer the cookies to a wire rack and leave to cool completely before serving.\"], \"serving_size\": \"28 cookies\", \"tips\": \"Use a tablespoon measuring spoon to scoop out the cookie dough, before rolling into a ball. These cookies also freeze well for up to a month. Simply freeze them in a sealed freezer bag or wrapped tightly in cling film, then thaw at a cool room temperature before serving. These cookies will keep in an airtight container for up to 5 days.\", \"title\": \"Walnut Chocolate Chip Cookies\"}, \"secondary_components\": [], \"title\": \"Walnut Chocolate Chip Cookies\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "Hello! Nothing beats freshly baked chocolate chip cookies. Here's my recipe for walnut chocolate chip cookies. If you don't like walnuts you can simply omit them or substitute them with any nut you like. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Ooh these do sound good and walnuts are so healthy! Which is perfect; I'm trying to cut the calories. Speaking of which, I can't decide on a good butter substitute. Any tips?",
"role": "user",
"turn_type": null
},
{
"content": "Of course! You can customize these cookies to your needs. You can replace half the butter with greek yogurt which is high in protein. Your cookies will be a bit more soft but just as delicious. Or you can substitute half the butter with some coconut oil. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Oh woah greek yogurt instead of butter? I wasn't expecting that. That sounds really good.",
"role": "user",
"turn_type": null
},
{
"content": "Greek yogurt is a healthy alternative that can be used in many recipes. Its high in protein and flavor. I would still keep half the butter in the recipe, but by substituting the other half with yogurt you will be cutting down the calories and not sacrificing flavor. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Okay just cutting the butter with the yogurt. Got it. What about the sugar? I know it's so important, and I don't wanna sacrifice flavor.",
"role": "user",
"turn_type": null
},
{
"content": "You can simply cut the sugar in the recipe by a third and you will still get the same flavor. If you want to take it even further you can substitute half of the sugar with something like coconut sugar, maple syrup or molasses. You can even use pureed dates or prunes! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Is coconut sugar better?",
"role": "user",
"turn_type": null
},
{
"content": "Coconut sugar is less processed than regular sugar so it retains more of its nutrients. It also has a lower glycemic index than regular sugar. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Oh wow, I didn't know that. I love coconut sugar; it's the secret ingredient to my mojitos. So like a 50/50 brown to coconut sugar ratio?",
"role": "user",
"turn_type": null
},
{
"content": "Thats exactly right. Start with a 50 percent substitution. You can always experiment and see what works best for your tastes. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "This was enlightening and these cookies sound so good. Actually, since you brought up greek yogurt, can you help me out? I love blueberry yogurt muffins, but I can't find a recipe that matches my flavor expectations. I basically just like how they're slightly more moist than regular blueberries, but I think the recipes I use have too much yogurt and come out just mushy. I think it might just do me better to experiment with substituting yogurt myself. Any tips there?",
"role": "user",
"turn_type": null
}
] |
{
"content": "Most muffin and cake recipes use either sour cream or milk in the recipe. Simply substitute those ingredients with greek yogurt. Best part of baking is experimenting to find what works for you best! ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/d2b829ff-9136-460e-a171-1cb5e3248949
| null |
after_tool_call
|
[
{
"content": "Hi Gordon! ",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help in you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "i'm looking to make a nice dessert and would love some recommendations. i like light flavors like vanilla / something fruity. can you help?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='desserts with light flavor like vanilla and fruity')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy, gluten', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Oven, non-stick baking tray, wire rack, piping bag, bread knife', 'flavor_profile': 'Creamy, fruity, and slightly citrusy with layers of caramelized sweetness', 'ingredients': 'Puff pastry, double cream, vanilla, orange zest, raspberries, orange liqueur, icing sugar', 'primary_technique': 'Baking and assembling', 'serving_size': '4-6', 'title': 'Raspberry Millefeuille'}, {'allergens': 'Eggs, almonds, dairy.', 'dietary_restrictions': 'Gluten-Free, Vegetarian', 'difficulty': 'Medium', 'equipment': 'Oven, 23cm round cake tin, electric whisk or wooden spoon, greaseproof paper, saucepan.', 'flavor_profile': 'Sweet and tangy with a moist, slightly crunchy texture.', 'ingredients': 'Butter, polenta, ground almonds, eggs, lemons, vanilla pod.', 'primary_technique': 'Baking and syrup soaking.', 'serving_size': '16', 'title': 'Lemon Polenta Cake'}]",
"role": "ipython",
"turn_type": null
}
] |
{
"content": "Of course I can help! My raspberry millefeuille would be the perfect dessert! its layered with a beautiful vanilla studded cream and fresh raspberries. By using store bought puff pastry, the dessert comes together really quickly. If you are looking for something light and citrusy then my lemon polenta cake would be a great option. It's bright and zingy. Serve it with a dollop of creme fraiche or mascarpone and its the perfect combination. ",
"role": "assistant",
"turn_type": "between_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/c4bdb2c0-0ea9-4011-b73e-a7557b042536
| null |
between_tool_call
|
[
{
"content": "Hey Gordon!",
"role": "user",
"turn_type": null
},
{
"content": " Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "When I go to restaurants I see sometimes miso being used as ingredient but I have never used it. For example eggplants with a miso glaze, which I love. What are some recipes that include miso? ",
"role": "user",
"turn_type": null
},
{
"content": "Miso is a versatile ingredient! It brings a savory, salty and umami rich flavor to foods. It can be used in marinades, soups and as a glaze for fish and even vegetables! What kind of recipe are you looking for?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Can you tell me what even miso is? ",
"role": "user",
"turn_type": null
},
{
"content": "Miso is a fermented soy bean paste. Its a staple ingredient in Japan. It's both high in protein and good for you pro biotics! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "oh I see. does it contain any other ingredients? How is it fermented? ",
"role": "user",
"turn_type": null
},
{
"content": "Miso is made by combining soybeans, salt and koji - a fermented rice starter - similar to sourdough starter. the mixture is then aged for months and sometimes even years. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "and it doesn't expire? ",
"role": "user",
"turn_type": null
},
{
"content": "No, during the fermentation process Miso does not go bad. There is a high amount of salt in the mixture that acts as a natural preservative. Now, once you open a container of miso at home, you really should use it within a month. The miso will start to oxidize and change color. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "ok got it! Back to the recipes. I particularly like when recipes have a miso glaze. Can you recommend some? I like all foods, specially vegetables and fish or seafood.",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='miso glazed dish')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Fish, soy.', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Oven, shallow dish for marinating, baking tray, mandolin or food processor for slicing cucumbers.', 'flavor_profile': 'Savory and umami-rich with a hint of sweetness from the miso and mirin, complemented by pickled cucumber.', 'ingredients': 'Cod fillets, white miso paste, mirin, soy sauce, pickled ginger, Tenderstem broccoli.', 'primary_technique': 'Marinating and baking.', 'serving_size': '4', 'title': 'Miso-glazed Cod'}, {'allergens': 'Eggs, Fish', 'dietary_restrictions': 'None', 'difficulty': 'Intermediate', 'equipment': 'Grill pan, sieve or tamis, sauté pan, pastry brush', 'flavor_profile': 'Savory with umami from miso and caviar, tangy citrus notes', 'ingredients': 'Baby leeks, olive oil, miso paste, vegetable stock, Osetra caviar, lemon, chives, egg whites, egg yolks', 'primary_technique': 'Grilling and poaching', 'serving_size': '4', 'title': 'Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Yes! Of Course! Here's to recipe to my Miso cod en Papillote. It has a beautiful miso marinade on the cod and its baked in the oven in parchment packets. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "oh there are different types of miso? One recipes says sweet and dark. The other one says to use white miso",
"role": "user",
"turn_type": null
},
{
"content": "Yes! There are several types of miso, including white, yellow and red. White miso is lighter and sweeter and fermented for a shorter period of time. Yellow miso is darker and saltier and fermented for a longer period of time. Red Miso is fermented the longest thats what gives it the dark redish brown color. Its the richest and most salties of all the miso pastes. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Ok got it! each recipe should have one in particular or I can use any?",
"role": "user",
"turn_type": null
},
{
"content": "You can use the white miso in both of these recipes! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Looking at the cod recipe now more in detail: what's mirin? ",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='Miso-glazed Cod')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"Japanese white miso has a wonderfully deep, savoury richness and makes a great glaze for fish like cod and salmon. You can use it to flavour soups or poaching broths, salad dressings, stir-fries or marinades.\", \"primary_component\": {\"ingredients\": [\"5 tbsp white miso paste\", \"2 tbsp mirin\", \"1 1/2 tbsp sugar\", \"1 tbsp soy sauce\", \"3cm piece of fresh root ginger, peeled and finely grated\", \"4 X 200g cod fillets, skin on and pin-boned\", \"350g Tenderstem broccoli, trimmed\", \"1 tbsp olive oil\", \"For the cucumber pickle\", \"1 cucumber\", \"4 tbsp rice vinegar\", \"1 tbsp sugar\", \"Large pinch of salt\", \"Pickled ginger\", \"2 tbsp furikake seasoning\"], \"instructions\": [\"1 Preheat the oven to 240\\u00b0C/220\\u00b0C fan/Gas 9.\", \"2 Combine the miso, mirin, sugar, soy sauce and ginger in a shallow dish just big enough to hold the four pieces of fish. Coat both sides of the fish in the marinade, then leave it to marinate, flesh side down, for 10 minutes.\", \"3 Meanwhile, place the broccoli in a small baking tray in a single layer, drizzle over the olive oil and toss to coat.\", \"4 To make the pickle, use a mandolin or food processor to slice the cucumber into very thin rounds. Place them in a bowl, add the rice vinegar, sugar and salt and mix well. Leave to sit for 10 minutes.\", \"5 Put the fish onto a small baking tray and place on the top shelf of the oven along with the tray of broccoli and cook for 15 minutes.\", \"6 Remove the fish from the oven. If there are any areas where the glaze hasn't browned, place under a hot grill or run a blowtorch over the surface until evenly coloured.\", \"7 Drain the cucumber and plate the cod with the broccoli and a spoonful of pickled cucumber. Add some pickled ginger and sprinkle with furikake seasoning to serve.\"], \"serving_size\": \"4\", \"tips\": \"\", \"title\": \"Miso-glazed Cod\"}, \"secondary_components\": [], \"title\": \"Miso-glazed Cod\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "Mirin is a sweet Japanese rice wine. It has a sweet syrupy consistency. you can find it at most grocery stores in the Asian ingredient aisle. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "can I use another type of wine if I don't find that one?",
"role": "user",
"turn_type": null
},
{
"content": "Yes, no problem you can replace it with some sake or sweet white wine. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "I am a big fan of fish papillote technique. Can I use other vegetables instead of pak choi leaves or onion? ",
"role": "user",
"turn_type": null
},
{
"content": "Yes of course you can use a variety of vegetables. Swiss chard, kale, cabbage, thinly sliced zucchini. You can customize it to your tastes!",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "sometimes my veggies are not cooked enough when I use the papillote technique. Like 10-12 min are not enough. Are there some veggies that is better to avoid using?",
"role": "user",
"turn_type": null
},
{
"content": "The key is to use delicate vegetables and slice them thinly so they cook. However, you can always roast or blanch your vegetables before you place them in the papillote with the fish. This way you can use any vegetable that you like! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "what defines a delicate vegetable? what is to blanch?",
"role": "user",
"turn_type": null
},
{
"content": "Great question. Delicate vegetables are those vegetables that are relatively fragile like leafy greens. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "I see. so I guess I have been using non delicate vegetables like carrots or peppers. Do I blanch them as well?",
"role": "user",
"turn_type": null
},
{
"content": "You can definitely blanch the carrots and peppers, however if you slice the peppers thin enough you shouldn't have to. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "ok good to know! what about a substitute for cod? any other fishes you recommed?",
"role": "user",
"turn_type": null
},
{
"content": "Miso and Salmon pair really well together. Try to use a fattier richer fish. You can use sea bass or sea bream as well. I would avoid fish like halibut which tend to dry out quickly. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "cool! just one last thought: is miso always mixed up with a liquid? I see it mixed up with wine or with broth",
"role": "user",
"turn_type": null
}
] |
{
"content": "Yes, Miso is a very thick paste. You need a liquid to loosen it up a bit. It doesn't have to be a broth necessarily. My marinade recipe uses 4 Tbsp. of mirin to 2 Tbsp of miso. that helps not only with the balance of flavor but helps the miso turn into a unctuous marinade for the fish. ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/4a3123a0-6451-46ad-b98f-deb26c932e50
| null |
after_tool_call
|
[
{
"content": "Hey Gordon!",
"role": "user",
"turn_type": null
},
{
"content": " Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "When I go to restaurants I see sometimes miso being used as ingredient but I have never used it. For example eggplants with a miso glaze, which I love. What are some recipes that include miso? ",
"role": "user",
"turn_type": null
}
] |
{
"content": "Miso is a versatile ingredient! It brings a savory, salty and umami rich flavor to foods. It can be used in marinades, soups and as a glaze for fish and even vegetables! What kind of recipe are you looking for?",
"role": "assistant",
"turn_type": "before_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/4a3123a0-6451-46ad-b98f-deb26c932e50
| null |
before_tool_call
|
[
{
"content": "Hi",
"role": "user",
"turn_type": null
},
{
"content": "Hello, How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I am looking forward to our chat. I am an avid, though cooking a little less so since I became a parent!\n\r\nMy question was that I want to use some ingredients that grow in my garden to cook something delicious. The main ones are rosemary and Meyer lemons. Can you help?",
"role": "user",
"turn_type": null
},
{
"content": "Rosemary and Meyer lemons are both very versatile and can be used in a variety of recipes. Are you looking for something sweet or savory?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Savory. I like cooking pastas and soups most.",
"role": "user",
"turn_type": null
}
] |
{
"content": "[list_recipes(query='recipes with rosemary')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/7717e8bc-a216-4546-ae78-2af95d1357c0
|
list_recipes
|
making_tool_call
|
[
{
"content": "Hi Gordon! ",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help in you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "i'm looking to make a nice dessert and would love some recommendations. i like light flavors like vanilla / something fruity. can you help?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='desserts with light flavor like vanilla and fruity')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy, gluten', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Oven, non-stick baking tray, wire rack, piping bag, bread knife', 'flavor_profile': 'Creamy, fruity, and slightly citrusy with layers of caramelized sweetness', 'ingredients': 'Puff pastry, double cream, vanilla, orange zest, raspberries, orange liqueur, icing sugar', 'primary_technique': 'Baking and assembling', 'serving_size': '4-6', 'title': 'Raspberry Millefeuille'}, {'allergens': 'Eggs, almonds, dairy.', 'dietary_restrictions': 'Gluten-Free, Vegetarian', 'difficulty': 'Medium', 'equipment': 'Oven, 23cm round cake tin, electric whisk or wooden spoon, greaseproof paper, saucepan.', 'flavor_profile': 'Sweet and tangy with a moist, slightly crunchy texture.', 'ingredients': 'Butter, polenta, ground almonds, eggs, lemons, vanilla pod.', 'primary_technique': 'Baking and syrup soaking.', 'serving_size': '16', 'title': 'Lemon Polenta Cake'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Of course I can help! My raspberry millefeuille would be the perfect dessert! its layered with a beautiful vanilla studded cream and fresh raspberries. By using store bought puff pastry, the dessert comes together really quickly. If you are looking for something light and citrusy then my lemon polenta cake would be a great option. It's bright and zingy. Serve it with a dollop of creme fraiche or mascarpone and its the perfect combination. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "hmm, which of these will be faster to prepare? i usually do not spend a lot of time in the kitchen, but like to try things that are easier to prepare :) ",
"role": "user",
"turn_type": null
},
{
"content": "The Raspberry Millefeuille comes together very quickly. You cut the store bought puff pastry into rectangles and dust it with a bit of powdered sugar. Bake it for about 16 minutes. While its baking you make a quick whipped cream. Then all thats left is for you to assemble right before serving! Its a stunning dessert that wont keep you tied to the kitchen for a long time. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "awesome! can i see the recipe and image for it please? so i know the exact steps and ingredients. ",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='Raspberry Millefeuille')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Dessert\", \"description\": \"Desserts should always have that WOW factor, and this dish is incredibly simple to prepare, yet looks and tastes absolutely stunning. By lightly dusting the top of the pastry with icing sugar it caramelises the top and allows all the layers to separate into the 'thousand leaves' that give the dessert its name.\", \"primary_component\": {\"ingredients\": [\"320-375g ready-rolled all-butter puff pastry\", \"3 tbsp icing sugar, plus extra to dust\", \"Seeds from 2 vanilla pods\", \"500ml double cream\", \"Zest of 1 orange\", \"1/2 tbsp orange-flavoured liqueur, e.g. Grand Marnier\", \"200g fresh raspberries\"], \"instructions\": [\"1. Preheat the oven to 220\\u00b0C/Gas 7.\", \"2. Unroll the pastry and place on a non-stick baking tray. Dust generously with icing sugar and bake in the preheated oven for 8 minutes, then reduce the temperature to 200\\u00b0C/ Gas 6 and cook for a further 7-12 minutes until the pastry is golden and glazed. Remove and leave to cool slightly on a wire rack.\", \"3. Meanwhile, mix the vanilla seeds into the cream. Add the 3 tablespoons of sugar and whip the mixture until it forms soft peaks. (Don't overbeat or it will separate.) Add the orange zest and liqueur and fold in using a spatula.\", \"4. Spoon the cream into a piping bag fitted with a plain nozzle, twisting slowly to move the cream to the pointed end. Chill until ready to use.\", \"5. When the pastry has cooled, slice it very gently into 3 equal-sized lengths with a bread knife.\", \"6. Assemble the millefeuille just before serving. Take the piping bag from the fridge, add a dot of cream to the serving plate to act as 'glue' and put a piece of pastry on top. Pipe a layer of cream over the pastry and add a border of raspberries around the outer edges. Pipe another layer of cream inside the raspberry border, then top with another layer of pastry and repeat the cream and raspberry stages. Finish with a top layer of pastry. Serve immediately, dusted with more icing sugar.\"], \"serving_size\": \"4-6\", \"tips\": \"You can vary the filling of the millefeuille as much as you like. Use cr\\u00e8me fra\\u00eeche, mascarpone, strawberries, lime whatever takes your fancy.\", \"title\": \"Raspberry Millefeuille\"}, \"secondary_components\": [], \"title\": \"Raspberry Millefeuille\"}",
"role": "ipython",
"turn_type": null
}
] |
{
"content": "Here's the recipe! ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/c4bdb2c0-0ea9-4011-b73e-a7557b042536
| null |
after_tool_call
|
[
{
"content": "Hi, Gordon. I wanna surprise my fiance with a really nice dinner tonight since things have been really stressful lately, but our budget's really tight right now. I don't really wanna break the bank but I also think we deserve a nice evening in. I don't know do you think you could help me?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='quality meals on a budget')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Medium', 'equipment': 'Oven, baking tray, kettle, saucepan, frying pan, pestle and mortar, sauté pan', 'flavor_profile': 'Savory and cheesy with a peppery kick', 'ingredients': 'Parmesan cheese, Bucatini, Black peppercorns, Butter, Pecorino cheese, Sea salt', 'primary_technique': 'Emulsification', 'serving_size': '2', 'title': 'Cacio e Pepe with Parmesan Crisps'}, {'allergens': 'Nuts, gluten (sourdough bread).', 'dietary_restrictions': 'None', 'difficulty': 'Moderate', 'equipment': 'Oven, ovenproof frying pan, small food processor, small frying pan.', 'flavor_profile': 'Savory, smoky, nutty with a slight tang from vinegar.', 'ingredients': 'Chicken thighs, cavolo nero, padrón peppers, roasted red peppers, almonds, sourdough bread.', 'primary_technique': 'Pan-frying and roasting.', 'serving_size': '2', 'title': 'Crispy Chicken Thighs with Romesco Sauce'}]",
"role": "ipython",
"turn_type": null
}
] |
{
"content": "Yes of course! You can make a lot of amazing restaurant quality meals on a If budget! I have a great cacio e pepe recipe that will rival any restaurant pasta! Or if you're looking for some protein my crispy chicken thighs with romesco sauce will definitely impress! How do those sound?",
"role": "assistant",
"turn_type": "between_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/e7598868-ad00-4da0-a215-3d29269777ac
| null |
between_tool_call
|
[
{
"content": "Hey Gordon how you doing",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I'd love to talk about cheesecakes",
"role": "user",
"turn_type": null
},
{
"content": "Right! A classic American Cheesecake is creamy, dense and easy to make! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Sweet, can you give me a recipie?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='cheesecake recipe')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'dairy, eggs, gluten', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'medium', 'equipment': 'oven, springform cake tin', 'flavor_profile': 'creamy and tangy with a hint of sweetness', 'ingredients': 'cream cheese, sugar, eggs, flour, lemon zest, raspberries', 'primary_technique': 'baking', 'serving_size': '8', 'title': 'Baked Cheesecake'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Here's my take on a classic New-York-Style cheesecake. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "how do I make sure it doesn't crack?",
"role": "user",
"turn_type": null
}
] |
{
"content": "First, make sure all your ingredients are at room temperature before you start. That includes the eggs and cream cheese! Next make sure you don't over mix the batter. Don't get too much air into it. Then, make sure the oven is not too hot! 350 F is the perfect temperature. Once the cheesecake is done, make sure you let it cool at room temperature before you refrigerate it. If you follow all these steps, your cheesecake should not crack! ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/f809e144-7a32-4b69-a4fc-df19469805ec
| null |
after_tool_call
|
[
{
"content": "Hi",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I am looking to add variety to a common weeknight dinner option. I commonly make a filled pasta (bought from a pasta shop) and butter/leek sauce as a quick weeknight dinner. I wanted to mix it up a bit ",
"role": "user",
"turn_type": null
},
{
"content": "Great! You have come to the right place. I have a tons of recipes that are quick and delicious. Are you looking for another pasta dish? Are you hoping to be a bit more adventurous and try other cuisines?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Yes, I am looking for adjacent flavor profiles",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='butter leek like flavor quick dinner')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy (cream, Parmesan cheese), Gluten (pasta, breadcrumbs)', 'dietary_restrictions': 'None', 'difficulty': 'Moderate', 'equipment': 'Frying pan, saucepan, kettle, wooden spoon.', 'flavor_profile': 'Savory and creamy with herbal notes from sage and citrus zest from lemon.', 'ingredients': 'Minced turkey leg, leeks, fusilli pasta, double cream, shallots, garlic, sage leaves, Parmesan cheese.', 'primary_technique': 'Sautéing and boiling.', 'serving_size': '4', 'title': 'Turkey and leek fusilli with crispy sage breadcrumbs'}]",
"role": "ipython",
"turn_type": null
}
] |
{
"content": "What about a Turkey and leek fusili with crispy sage breadcrumbs. This dish comes together literally in 10 minutes which makes it perfect for a weeknight meal. You get the same creaminess from the leeks and parmesan and some great lean protein from the ground turkey. How does that sound?",
"role": "assistant",
"turn_type": "between_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/7a712146-d566-4497-9b81-908962f7c28a
| null |
between_tool_call
|
[
{
"content": "Hello! I am hosting a dinner party next week. Any suggestions for a show-stopping main dish?",
"role": "user",
"turn_type": null
}
] |
{
"content": "[list_recipes(query='dinner party dishes')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/5474f971-f6c1-4295-86aa-6926760e7efe
|
list_recipes
|
making_tool_call
|
[
{
"content": "hi",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I'm move to a new home, and would like to throw a house warming party. I'm planning to invite 4-6 people. Could you please recommend some recipes? ",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='party appetizer')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Butter (dairy)', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Medium', 'equipment': 'Blender, pot for boiling', 'flavor_profile': 'Herbaceous and creamy', 'ingredients': 'Fresh broad beans, spinach, mint, butter', 'primary_technique': 'Blending', 'serving_size': '4-6', 'title': 'Broad Bean, Spinach And Mint Dip'}, {'allergens': 'Shellfish (prawns), Fish (fish sauce), Gluten (from dipping sauce if not gluten-free)', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Mixing bowls, knife, cutting board.', 'flavor_profile': 'Fresh, sweet, herbaceous with a hint of spice and acidity from lime and dipping sauce.', 'ingredients': 'Prawns, rice noodles, baby gem lettuce, carrots, spring onions, herbs (coriander, Thai basil, mint), rice paper sheets, lime juice.', 'primary_technique': 'Rolling', 'serving_size': '24-28 rolls', 'title': 'Fresh Prawn Rolls'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Yes! I've got you covered. My Broad bean and spinach dip is a great appetizer to have on the table. Your guests can graze on it throughout the night. Another great party appetizer are my fresh shrimp rolls. packed with lots of flavor and you can make them ahead of time! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "the shrimp roll sounds good! Is the fish sauce essential?",
"role": "user",
"turn_type": null
},
{
"content": "The fish sauce gives it a nice salty umami flavor. You can substitute it with soy sauce, liuqid aminos or even a splash of Worcestershire sauce. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "gotcha. Any tips on chopping the noodles? ",
"role": "user",
"turn_type": null
},
{
"content": "Once you have rehydrated the vermicelli noodles, make sure you drain them really well. Then you can use a really sharp knife to chop them or even use kitchen shears to cut them into bite size pieces! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "I see. Doesn't sound too complicated. I can do it. Now, how about entries? For this size, how many entries would you recommend?",
"role": "user",
"turn_type": null
},
{
"content": "For 4-6 people one main dish and a few sides should do the trick! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "ok, great! Most of them don't eat red meat. Could you recommend an easy to cook main dish?",
"role": "user",
"turn_type": null
},
{
"content": "Of course! How does my Chorizo stuffed roast chicken sound? Easy to do a definite show stopper. Or if your friends are seafood lovers what about my Roasted cod with a walnut, lemon and parmesan crust! Its very quick and easy to make. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "ok, tell me about the roasted cid with walnut, lemon and parmesan crust",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='roasted cod with walnut, lemon and parmesan crust')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"This dish makes a lovely fuss-free supper dish and is very quick to make. One large fillet makes an impressive centrepiece but you can just as well use four separate fillets of about 180g each. For a change from cod, try haddock, hake or any other meaty white fish.\", \"primary_component\": {\"ingredients\": [\"1 whole skinless cod fillet, about 700g\", \"Olive oil, for greasing\", \"Lemon wedges, to serve\", \"For the walnut, lemon and parmesan crust\", \"75g butter\", \"75g walnut pieces\", \"75g fresh breadcrumbs\", \"Grated zest of 1 large lemon\", \"75g freshly grated Parmesan cheese\", \"Sea salt and freshly ground black pepper\", \"For the parsley and caper sauce\", \"500ml fish stock\", \"200ml half-fat cr\\u00e8me fra\\u00eeche\", \"3 tbsp capers\", \"Small bunch of flat leaf parsley, chopped\"], \"instructions\": [\"1. First make the walnut, lemon and Parmesan crust. Chop the butter into small cubes and put into a food processor. Add the walnuts, breadcrumbs, lemon zest, two-thirds of the Parmesan and some salt and pepper, then whiz everything until the mixture binds together.\", \"2. Check the cod for pin bones, removing any you find with a pair of tweezers (see here, step 6). Lay the fillet on a lightly oiled non-stick roasting tray, skin side down, and season. Spread the crust mixture in an even layer over the top of the fish. Chill for 20 minutes until the crust feels firm.\", \"3. Preheat the oven to 200\\u00b0C/Gas 6. Sprinkle the remaining Parmesan over the top of the crust, then roast the cod for 20-25 minutes until the crust turns golden and crisp and the fish is just cooked.\", \"4. Meanwhile, prepare the sauce. Pour the stock into a small saucepan and bring to the boil. Cook over a high heat for about 10 minutes until reduced by two-thirds. Off the heat, whisk the cr\\u00e8me fra\\u00eeche into the reduced stock. Return to a low heat and simmer for 5-10 minutes until you have the consistency of a light pouring cream.\", \"5. Add the capers and parsley just before serving and adjust the seasoning to taste. Transfer the cod to a serving platter and pour over the sauce. Serve with lemon wedges on the side.\"], \"serving_size\": \"4\", \"tips\": \"\", \"title\": \"Roasted Cod With A Walnut, Lemon And Parmesan Crust\"}, \"secondary_components\": [], \"title\": \"Roasted Cod With A Walnut, Lemon And Parmesan Crust\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "The beauty of this dish is that the whole thing roasts in the oven. First you make the crust topping. All you do is mix together walnuts, breadcrumbs, lemon zest and some parmesan with butter. Top the Cod filet the crust mixture and roast! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "I'm a little nervous about cooking fish. The recipe mentioned I need to carefully pick the bones? How to make sure I did it right? ",
"role": "user",
"turn_type": null
},
{
"content": "You can ask your fish monger to pin-bone the fish for you! However, to be safe all you have to do is run your fingers along the center of the fish and feel for any pin bones. If you feel any, use tweezers to take them out. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Ok, gotcha thanks. So far, we have 1 appetizer and 1 entry. I'd like to prepare a couple of appetizers. Could you please recommend one vegetarian, and one more regular appetizer? Something simple and impressive. ",
"role": "user",
"turn_type": null
},
{
"content": "My orange, radicchio and fennel salad is a great way to start any meal! Its light, refreshing and will pair really well with the fish! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "ok! I'd like to give it a try",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='orange radicchio and fennel salad')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Vegetables And Sides\", \"description\": \"Try to get your hands on a few different varieties of radicchio for this salad, such as the pale, red-splattered leaves of Castelfranco, the curly fingers of Trevisano Tardivo, or the classic Chioggia, to make it even more of a visual feast. It looks stunning with the blood oranges and sliced fennel, and makes a beautiful addition to a big summer lunch. Serve with chicken, fish or barbecued meats, or turn it into a starter by placing a couple of burratas on top. If you can't get radicchio, red chicory will work just as well flavour-wise.\", \"primary_component\": {\"ingredients\": [\"1 Fennel Bulb\", \"3 Blood Oranges\", \"1 Head Of Radicchio, Or A Mixture Of Different Varieties, Such As Trevisano Or Castelfranco\", \"For The Dressing\", \"3 Tbsp White Balsamic Vinegar\", \"1 Tsp Honey\", \"1 Tsp Wholegrain Mustard\", \"Juice Of 1/2 Blood Orange\", \"Juice Of 1/2 Lemon\", \"2 Tbsp Chopped Dill\", \"4 Tbsp Extra Virgin Olive Oil\", \"Sea Salt And Freshly Ground Black Pepper\"], \"instructions\": [\"1 Trim the fennel, cut it into quarters, then slice it very finely using a mandolin.\", \"2 Using a sharp knife, peel the oranges, being careful to remove all the pith. Finely slice the flesh into discs.\", \"3 Remove the core from the radicchio and tear the leaves into bite-sized pieces. Put these into a large salad bowl and add the fennel and blood orange slices.\", \"4 Combine all the dressing ingredients in a bowl, season with salt and pepper and whisk well. Taste and, if necessary, add more acidity or sweetness.\", \"5 Pour half the dressing into the salad bowl and mix carefully with your hands until everything is coated. Drizzle the remaining dressing over the top before serving.\"], \"serving_size\": \"4\", \"tips\": \"\", \"title\": \"Blood Orange, Radicchio And Fennel Salad\"}, \"secondary_components\": [], \"title\": \"Blood Orange, Radicchio And Fennel Salad\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "Great! Here's the recipe! My sweetcorn and green chili fritters would also be a great addition to your dinner party menu! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "for the salad, you mentioned pour half of the dressing into the bowl, and then drizzle the other half. Why is it?",
"role": "user",
"turn_type": null
},
{
"content": "That way your salad does not get soggy and the dressing will be evenly distributed throughout! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "ok, make sense. I should always make my salad that way. Now about the sweetcorn and green chili fritters, can you tell me more?",
"role": "user",
"turn_type": null
}
] |
{
"content": "[get_recipe(query='sweetcorn and green chili fritters')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/dbb4d9e9-5cb4-47e7-aa44-5e914b566604
|
get_recipe
|
making_tool_call
|
[
{
"content": "Hi Gordon! ",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I am looking to make a cake! Ideally a chocolate cake for a birthday party I am hosting. What should I do? ",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='chocolate cake for a birthday party')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Eggs, dairy, gluten', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Oven, ramekins, whisk, metal spoon', 'flavor_profile': 'Rich, chocolaty, sweet', 'ingredients': 'Chocolate, butter, egg, sugar, flour', 'primary_technique': 'Baking', 'serving_size': '2', 'title': 'Hot Chocolate Fondant'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Right an indulgent chocolate cake is always a hit a party. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Yummmm! That sounds so good. I have a friend who will be attending that is gluten free. Can I make it gluten free? ",
"role": "user",
"turn_type": null
}
] |
{
"content": "Grocery stores sell excellent gluten free flour mixes that you can use to substitute the flour in this recipe. ",
"role": "assistant",
"turn_type": "between_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/89010431-8954-4a92-960e-f22380c69030
| null |
between_tool_call
|
[
{
"content": "Hey Gordon!",
"role": "user",
"turn_type": null
},
{
"content": " Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "When I go to restaurants I see sometimes miso being used as ingredient but I have never used it. For example eggplants with a miso glaze, which I love. What are some recipes that include miso? ",
"role": "user",
"turn_type": null
},
{
"content": "Miso is a versatile ingredient! It brings a savory, salty and umami rich flavor to foods. It can be used in marinades, soups and as a glaze for fish and even vegetables! What kind of recipe are you looking for?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Can you tell me what even miso is? ",
"role": "user",
"turn_type": null
},
{
"content": "Miso is a fermented soy bean paste. Its a staple ingredient in Japan. It's both high in protein and good for you pro biotics! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "oh I see. does it contain any other ingredients? How is it fermented? ",
"role": "user",
"turn_type": null
},
{
"content": "Miso is made by combining soybeans, salt and koji - a fermented rice starter - similar to sourdough starter. the mixture is then aged for months and sometimes even years. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "and it doesn't expire? ",
"role": "user",
"turn_type": null
},
{
"content": "No, during the fermentation process Miso does not go bad. There is a high amount of salt in the mixture that acts as a natural preservative. Now, once you open a container of miso at home, you really should use it within a month. The miso will start to oxidize and change color. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "ok got it! Back to the recipes. I particularly like when recipes have a miso glaze. Can you recommend some? I like all foods, specially vegetables and fish or seafood.",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='miso glazed dish')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Fish, soy.', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Oven, shallow dish for marinating, baking tray, mandolin or food processor for slicing cucumbers.', 'flavor_profile': 'Savory and umami-rich with a hint of sweetness from the miso and mirin, complemented by pickled cucumber.', 'ingredients': 'Cod fillets, white miso paste, mirin, soy sauce, pickled ginger, Tenderstem broccoli.', 'primary_technique': 'Marinating and baking.', 'serving_size': '4', 'title': 'Miso-glazed Cod'}, {'allergens': 'Eggs, Fish', 'dietary_restrictions': 'None', 'difficulty': 'Intermediate', 'equipment': 'Grill pan, sieve or tamis, sauté pan, pastry brush', 'flavor_profile': 'Savory with umami from miso and caviar, tangy citrus notes', 'ingredients': 'Baby leeks, olive oil, miso paste, vegetable stock, Osetra caviar, lemon, chives, egg whites, egg yolks', 'primary_technique': 'Grilling and poaching', 'serving_size': '4', 'title': 'Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Yes! Of Course! Here's to recipe to my Miso cod en Papillote. It has a beautiful miso marinade on the cod and its baked in the oven in parchment packets. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "oh there are different types of miso? One recipes says sweet and dark. The other one says to use white miso",
"role": "user",
"turn_type": null
},
{
"content": "Yes! There are several types of miso, including white, yellow and red. White miso is lighter and sweeter and fermented for a shorter period of time. Yellow miso is darker and saltier and fermented for a longer period of time. Red Miso is fermented the longest thats what gives it the dark redish brown color. Its the richest and most salties of all the miso pastes. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Ok got it! each recipe should have one in particular or I can use any?",
"role": "user",
"turn_type": null
},
{
"content": "You can use the white miso in both of these recipes! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Looking at the cod recipe now more in detail: what's mirin? ",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='Miso-glazed Cod')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"Japanese white miso has a wonderfully deep, savoury richness and makes a great glaze for fish like cod and salmon. You can use it to flavour soups or poaching broths, salad dressings, stir-fries or marinades.\", \"primary_component\": {\"ingredients\": [\"5 tbsp white miso paste\", \"2 tbsp mirin\", \"1 1/2 tbsp sugar\", \"1 tbsp soy sauce\", \"3cm piece of fresh root ginger, peeled and finely grated\", \"4 X 200g cod fillets, skin on and pin-boned\", \"350g Tenderstem broccoli, trimmed\", \"1 tbsp olive oil\", \"For the cucumber pickle\", \"1 cucumber\", \"4 tbsp rice vinegar\", \"1 tbsp sugar\", \"Large pinch of salt\", \"Pickled ginger\", \"2 tbsp furikake seasoning\"], \"instructions\": [\"1 Preheat the oven to 240\\u00b0C/220\\u00b0C fan/Gas 9.\", \"2 Combine the miso, mirin, sugar, soy sauce and ginger in a shallow dish just big enough to hold the four pieces of fish. Coat both sides of the fish in the marinade, then leave it to marinate, flesh side down, for 10 minutes.\", \"3 Meanwhile, place the broccoli in a small baking tray in a single layer, drizzle over the olive oil and toss to coat.\", \"4 To make the pickle, use a mandolin or food processor to slice the cucumber into very thin rounds. Place them in a bowl, add the rice vinegar, sugar and salt and mix well. Leave to sit for 10 minutes.\", \"5 Put the fish onto a small baking tray and place on the top shelf of the oven along with the tray of broccoli and cook for 15 minutes.\", \"6 Remove the fish from the oven. If there are any areas where the glaze hasn't browned, place under a hot grill or run a blowtorch over the surface until evenly coloured.\", \"7 Drain the cucumber and plate the cod with the broccoli and a spoonful of pickled cucumber. Add some pickled ginger and sprinkle with furikake seasoning to serve.\"], \"serving_size\": \"4\", \"tips\": \"\", \"title\": \"Miso-glazed Cod\"}, \"secondary_components\": [], \"title\": \"Miso-glazed Cod\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "Mirin is a sweet Japanese rice wine. It has a sweet syrupy consistency. you can find it at most grocery stores in the Asian ingredient aisle. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "can I use another type of wine if I don't find that one?",
"role": "user",
"turn_type": null
},
{
"content": "Yes, no problem you can replace it with some sake or sweet white wine. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "I am a big fan of fish papillote technique. Can I use other vegetables instead of pak choi leaves or onion? ",
"role": "user",
"turn_type": null
}
] |
{
"content": "Yes of course you can use a variety of vegetables. Swiss chard, kale, cabbage, thinly sliced zucchini. You can customize it to your tastes!",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/4a3123a0-6451-46ad-b98f-deb26c932e50
| null |
after_tool_call
|
[
{
"content": "Hi Chef",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Well we have a cold snowy weekend coming and I wanted to make a nice beef stew for my family. I love a good stew but have had very mixed results in the past. I need a good recipe or at least some tips. Help!",
"role": "user",
"turn_type": null
},
{
"content": "Of course. I've got you covered. First off tell me what kind of problems are you having with your beef stew?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Well in the past the meat has been kind of tough and chewy. The broth seemed kind of thin and not super flavorful. I just didn't taste very good, and seemed to be missing the good rich flavors that I have had from other people's versions.",
"role": "user",
"turn_type": null
},
{
"content": "The key to a great beef stew is first to choose the right cut of beef. I would suggest a chuck roast, boneless beef shoulder or a rump roast. All are perfect for stewing. Then you must season the meat liberally and coat it in a light dusting of flour. This not only helps with the caramelization but it will also help thicken your stew. Next, get your dutch oven or pot nice and hot and sear the meat in batches. By not crowding your pan you can get a good sear on the beef. Getting the beef nice and caramelized will ensure you have a good rich flavorful stew. Then finally, the trick is to cook stew low and slow. By cooking the beef at a low temperature for a long period of time, the fibers of the beef will break down and become tender. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Should I cook the stew on the stovetop? Or use the oven? I have seen different recipes say different things",
"role": "user",
"turn_type": null
},
{
"content": "You can do either! If you do it on the stovetop just make sure its on a very low setting!",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "What about a slow cooker? I confess a couple of my bad versions were in a slow cooker. Maybe because i didnt flour and sear my meat before adding to the pot...",
"role": "user",
"turn_type": null
},
{
"content": "Thats exactly right, you didn't get the right flavor because you didn't sear and caramelize your beef! Don't skip that crucial step! Now, once you have done that step you can absolutely cook it in a slow cooker! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Ok either way, how will i know the meat is done ?",
"role": "user",
"turn_type": null
},
{
"content": "The best way to know if the meat is done is to check it with a fork. Press it gently and if it falls apart with very little effort than its nice and tender! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Ok that makes sense. What about the vegetables? They always get kind of mushy when I make it. ",
"role": "user",
"turn_type": null
},
{
"content": "Make sure you cut the vegetables uniformly and not too small! This way they cook evenly! Heartier vegetables like carrots, celery and onion can be added in the beginning but more delicate vegetables like peas and green beans should be added towards the end. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Ok got it. What about beer or wine in the stew? Is it really necessary? One time I was trying to make beef bourguignon and I added red wine. The whole thing was kind of weirdly purple at the end. ",
"role": "user",
"turn_type": null
},
{
"content": "While beer and wine provide flavor, its not absolutely necessary. You can simply use good quality beef stock! Your stew will be just as delicious! If you do want to try the red wine again - try adding only 1 cup of wine! This way you will get the flavor of the wine without it being overwhelming! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Ok theses are great tips. I am psyching myself up for this. Do you have a recipe you like that even a newbie like me can pull off?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='beef stew')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Gluten (flour)', 'dietary_restrictions': 'None', 'difficulty': 'Moderate', 'equipment': 'Hob-proof casserole dish, oven.', 'flavor_profile': 'Savory with rich, hearty beef flavor enhanced by beer and mustard.', 'ingredients': 'Braising beef, carrots, pearl onions, garlic, thyme, beer or ale, suet, flour, and mustard.', 'primary_technique': 'Slow cooking and baking.', 'serving_size': '4', 'title': 'Beef Stew With Mustard Suet Dumplings'}]",
"role": "ipython",
"turn_type": null
}
] |
{
"content": "Absolutely, my beef stew with mustard suet dumplings is a classic! ",
"role": "assistant",
"turn_type": "between_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/a21c32e9-fc34-4421-a741-b878f636f4e6
| null |
between_tool_call
|
[
{
"content": "Hi Gordon! ",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I am looking to make a cake! Ideally a chocolate cake for a birthday party I am hosting. What should I do? ",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='chocolate cake for a birthday party')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Eggs, dairy, gluten', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Oven, ramekins, whisk, metal spoon', 'flavor_profile': 'Rich, chocolaty, sweet', 'ingredients': 'Chocolate, butter, egg, sugar, flour', 'primary_technique': 'Baking', 'serving_size': '2', 'title': 'Hot Chocolate Fondant'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Right an indulgent chocolate cake is always a hit a party. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Yummmm! That sounds so good. I have a friend who will be attending that is gluten free. Can I make it gluten free? ",
"role": "user",
"turn_type": null
},
{
"content": "Grocery stores sell excellent gluten free flour mixes that you can use to substitute the flour in this recipe. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Would people be able to tell the difference? ",
"role": "user",
"turn_type": null
},
{
"content": "The texture of the cake will likely be a bit softer. Wheat flour is usually a bit heartier. However, you should not be able to taste the difference. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Good to know! Is there a difference in terms of which one is healthier? ",
"role": "user",
"turn_type": null
},
{
"content": "No, both are starches and have similar nutritional values. However, for people who can't have wheat flour, gluten free flour is the way to go. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Definitely. Is there a difference in baking? Temperature or lenght? You did say that wheat flour is heartier",
"role": "user",
"turn_type": null
},
{
"content": "Their shouldn't be any change in cook time. With any chocolate fondant you want to make sure they are ready before you take the out of the oven. The fondants are ready when you shake each one gently and only the middle moves a little. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Oh that is very interesting. Are there any benefits to eating gluten free even if you don't have a medical condition? ",
"role": "user",
"turn_type": null
},
{
"content": "There are many health benefits of adhering to a gluten free diet, however I would consult with your doctor if its the right choice for you. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "I see. Is there anything else i need to know when it comes to making the cake? and how the process might differ? ",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='Hot Chocolate Fondant')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Dessert\", \"description\": \"Whenever I'm asked for my favorite recipe, this is the one. It has a divine melting texture and the liquid center is sublime.\", \"primary_component\": {\"ingredients\": [\"4 tbsp (50g) unsalted butter, plus extra to grease\", \"2 tsp unsweetened cocoa, to dust\", \"2oz (50g) good-quality bittersweet chocolate (minimum 70% cocoa solids), in pieces\", \"1 large egg\", \"1 large egg yolk\", \"1/3 cup (60g) superfine sugar\", \"1/3 cup (50g) all-purpose flour\"], \"instructions\": [\"1. Heat the oven to 325\\u00b0F (160\\u00b0C). Grease two large ramekins, about 3 inches (7.5cm) in diameter, then dust liberally with cocoa.\", \"2. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Let cool for 10 minutes.\", \"3. Using an electric whisk, whisk the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture.\", \"4. Sift the flour over the mixture and gently fold in, using a large metal spoon.\", \"5. Divide between the ramekins and bake for 12 minutes.\", \"6. Turn the chocolate fondants out onto warmed plates and serve immediately.\"], \"serving_size\": \"2\", \"tips\": \"\", \"title\": \"Hot Chocolate Fondant\"}, \"secondary_components\": [], \"title\": \"Hot Chocolate Fondant\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "Here's the recipe! the most important thing about this recipe is to not overcook it! You want to make sure the center is nice and gooey. No need to treat the batter any different when using gluten free flour. Just follow the steps and you will love the results! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Thanks. That looks delicious. Any gluten free flour brands you recommend? ",
"role": "user",
"turn_type": null
},
{
"content": "I would just choose one that allows you to do a cup for cup substitution. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "But can you recommend a specific brand you like and trust?? ",
"role": "user",
"turn_type": null
},
{
"content": "As I mentioned I would just choose one that your local grocer carries that allows you to do a cup for cup substition. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Alright! Thank you. I can't wait to make it. ",
"role": "user",
"turn_type": null
}
] |
{
"content": "Good luck and Enjoy! ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/89010431-8954-4a92-960e-f22380c69030
| null |
after_tool_call
|
[
{
"content": "Hi Gordon! ",
"role": "user",
"turn_type": null
},
{
"content": "Hello. How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I have 8 people coming in for dinner and I thought making a risotto is a good idea but I want it to be special and like the best risotto people have had! What do you recommend? ",
"role": "user",
"turn_type": null
},
{
"content": " Smart! Risotto is a great idea for a dinner party! If done correctly it can be a real showstopper. The key to any great risotto is to make sure its creamy but not mushy! Cooked to a perfect al dente - it has a small bite to it. Make sure you add the hot stock very gradually, stirring to make sure it has all been absorbed before adding in the next ladleful. Finish it off with a bit of freshly grated parmesan and a touch of cream or mascarpone and you're all set! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "This all sounds good but I feel like I need to ask you a couple of questions on ingredients and techniques. Do you mind if we jump in? ",
"role": "user",
"turn_type": null
},
{
"content": "Absolutely. Fire away. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "So what is the best rice to use here? And how should I prep it - I know my mom leaves it in water and rinse it off for a good amount of time but unsure why she does that. ",
"role": "user",
"turn_type": null
}
] |
{
"content": "Risotto is best when made with a short grain rice like Arborio or Carnaroli. No, We never rinse the rice for Risotto as rinsing removes the starch which is essential for achieving a creamy texture! ",
"role": "assistant",
"turn_type": "before_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/8cb1755a-4323-4685-875b-27112dd708da
| null |
before_tool_call
|
[
{
"content": "Hello! I am hosting a dinner party next week. Any suggestions for a show-stopping main dish?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='dinner party dishes')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy (butter)', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': \"Oven, roasting pan, craft or cook's knife, saucepan\", 'flavor_profile': 'Savory with a touch of sweetness from apple sauce', 'ingredients': 'Pork loin, fresh rosemary, garlic, lemon, olive oil, onion, apples, butter, sugar', 'primary_technique': 'Roasting', 'serving_size': '6-8', 'title': 'Roast Loin Of Pork With Apple Sauce'}, {'allergens': 'None', 'dietary_restrictions': 'None', 'difficulty': 'Intermediate', 'equipment': 'Casserole dish, oven', 'flavor_profile': 'Spicy and aromatic', 'ingredients': 'Lamb shanks, red wine, chicken stock, carrots, onion, green and red chillies, smoked paprika, cumin, cinnamon, garlic', 'primary_technique': 'Slow-cooking', 'serving_size': '4', 'title': 'Slow-Cooked Fiery Lamb'}, {'allergens': 'None', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Oven, frying pan, roasting tray', 'flavor_profile': 'Savory, aromatic with smokiness from chorizo and paprika.', 'ingredients': 'Chicken, chorizo, cannellini beans, onion, garlic, semi-dried tomatoes, lemon, white wine, thyme, paprika.', 'primary_technique': 'Roasting', 'serving_size': '4-6', 'title': 'Stuffed Roast Chicken'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Hello! Yes I can definitely help you in the kitchen. What kind of flavor profiles are you looking for? Perhaps something like a classic roast loin of pork with apple sauce? Or something with a bit more punch like my fiery slow cooked lamb? Or you can do a show-stopping roast chicken stuffed with chorizo? These dishes will be sure to impress! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Good question. I like serving things that my guests have likely not had before. Lamb sounds intriguing, and I love slow cooked meats!",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='fiery slow cooked lamb')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"I love cooking with lamb shanks because the longer you leave them, the better they taste. Three hours may seem a long time, but trust me, once you see the way the meat falls off the bone, you'll understand. Marinate the lamb in the spice mix overnight if you can as it will really improve the flavour. Serve with Couscous or mashed potato.\", \"primary_component\": {\"ingredients\": [\"4 lamb shanks\", \"Olive oil, for frying\", \"2 carrots, peeled and sliced\", \"1 onion, peeled and thickly sliced\", \"2 bay leaves\", \"1 750ml bottle red wine\", \"500ml chicken stock\", \"Small handful of mint leaves, to garnish\", \"For the marinade\", \"1-2 green chillies, deseeded and sliced, to taste\", \"1-2 red chillies, deseeded and sliced, to taste\", \"2 tsp smoked paprika\", \"2 tsp dried oregano\", \"1 tsp cumin seeds\", \"2 cinnamon sticks, snapped in half\", \"3 garlic cloves, peeled, roughly chopped and crushed\", \"Olive oil\", \"Sea salt and freshly ground black pepper\"], \"instructions\": [\"1.First prepare the marinade. Mix the chillies (use only one of each if you don't like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured.\", \"2.You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight.\", \"3.Preheat the oven to 160\\u00b0C/Gas 3.\", \"4.Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade.\", \"5.Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots.\", \"6.Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7-8 minutes to reduce the liquid by half.\", \"7.Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.)\", \"8.Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top\"], \"serving_size\": \"4\", \"tips\": \"\", \"title\": \"Slow-Cooked Fiery Lamb\"}, \"secondary_components\": [], \"title\": \"Slow-Cooked Fiery Lamb\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "Well then my slow cooked fiery lamb is the way to go. The lamb shanks are full of flavor and will fall right off the bone. Your guests will be be very pleased. Here's my recipe! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "What's the process for cooking them? I have quite a bit of equipment, but am I going to need to build a proper fire? Oh I see, the fiery refers to the spicy taste",
"role": "user",
"turn_type": null
},
{
"content": "Exactly! you can control the heat and make it as spicy as you like. If you are worried your friend can't take the heat, cut back on the chili and make a mild version. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Okay cool. I like spice, but I can't say the same for my friends. Any recommendations for side dishes to go with it? I'm a meat and potatoes kinda guy, but maybe something fresh as well?",
"role": "user",
"turn_type": null
}
] |
{
"content": "[list_recipes(query='potato side and fresh side')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/5474f971-f6c1-4295-86aa-6926760e7efe
|
list_recipes
|
making_tool_call
|
[
{
"content": "Hey Gordon how you doing",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I'd love to talk about cheesecakes",
"role": "user",
"turn_type": null
},
{
"content": "Right! A classic American Cheesecake is creamy, dense and easy to make! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Sweet, can you give me a recipie?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='cheesecake recipe')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'dairy, eggs, gluten', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'medium', 'equipment': 'oven, springform cake tin', 'flavor_profile': 'creamy and tangy with a hint of sweetness', 'ingredients': 'cream cheese, sugar, eggs, flour, lemon zest, raspberries', 'primary_technique': 'baking', 'serving_size': '8', 'title': 'Baked Cheesecake'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Here's my take on a classic New-York-Style cheesecake. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "how do I make sure it doesn't crack?",
"role": "user",
"turn_type": null
},
{
"content": "First, make sure all your ingredients are at room temperature before you start. That includes the eggs and cream cheese! Next make sure you don't over mix the batter. Don't get too much air into it. Then, make sure the oven is not too hot! 350 F is the perfect temperature. Once the cheesecake is done, make sure you let it cool at room temperature before you refrigerate it. If you follow all these steps, your cheesecake should not crack! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "What do you mean by overmix the batter? ",
"role": "user",
"turn_type": null
}
] |
{
"content": "When you are adding the eggs to the cream cheese mix, whisk it only long enough for it to be incorporated. Don't overwork the batter. Also, after you get the batter into the pan you can tap the pan on the counter gently to remove any air bubbles. ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/f809e144-7a32-4b69-a4fc-df19469805ec
| null |
after_tool_call
|
[
{
"content": "hi",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I'm move to a new home, and would like to throw a house warming party. I'm planning to invite 4-6 people. Could you please recommend some recipes? ",
"role": "user",
"turn_type": null
}
] |
{
"content": "[list_recipes(query='party appetizer')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/dbb4d9e9-5cb4-47e7-aa44-5e914b566604
|
list_recipes
|
making_tool_call
|
[
{
"content": "Hey, Gordon, I am stumped. My daughter just won't eat anything I put in front of her and it's driving me crazy. Do you have anything that's like super kid friendly and still nutritious?",
"role": "user",
"turn_type": null
}
] |
{
"content": "[list_recipes(query='nutritious dishes that kids like')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/f8a2fab0-e08e-4c33-ae33-b2ad61b22920
|
list_recipes
|
making_tool_call
|
[
{
"content": "Hi!",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "My dad is coming over for lunch on Sunday and I want to prepare a really good seafood/ fish pasta. His mom is Italian so he has high standards",
"role": "user",
"turn_type": null
},
{
"content": "Well, you came to the right place. The key to making really good pasta at home is to start with the freshest ingredients you can find. Make sure you season the pasta water really well. It should taste like the ocean, then toss the pasta with the ingredients right before serving! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "couple of questions: what do you mean by it should taste like the ocean? Do you have any particular recipes to recommend that we can look in detail?",
"role": "user",
"turn_type": null
}
] |
{
"content": "[list_recipes(query='seafood pasta')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/91018d5e-edb4-4c75-afef-4708d6bd9c5b
|
list_recipes
|
making_tool_call
|
[
{
"content": "Hi Gordon! ",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I am looking to make a cake! Ideally a chocolate cake for a birthday party I am hosting. What should I do? ",
"role": "user",
"turn_type": null
}
] |
{
"content": "[list_recipes(query='chocolate cake for a birthday party')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/89010431-8954-4a92-960e-f22380c69030
|
list_recipes
|
making_tool_call
|
[
{
"content": "Hey, Gordon, I need some help. I've been looking for a really good chocolate chip cookie recipe, but like nothing's really speaking to me.",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='walnut chocolate chip cookie')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Dessert\", \"description\": \"Adding nuts to chocolate chip cookies makes them that little bit healthier, so you can feel less guilty about having another one and another. Swap the walnuts for hazelnuts, pistachios or almonds if you prefer, and enjoy these cookies dunked into a hot mug of tea or coffee. Alternatively, roll the raw dough into a log, then wrap it in cling film and keep it in the freezer for when friends turn up unexpectedly; simply unwrap and slice the frozen dough into 1cm rounds, then follow the cooking instructions below, increasing the cooking time a little if the biscuits are still frozen when they go into the oven.\", \"primary_component\": {\"ingredients\": [\"110g butter, softened, plus extra for greasing\", \"180g light soft brown sugar\", \"1 egg, beaten\", \"190g plain flour\", \"Pinch of sea salt\", \"90g walnuts, chopped\", \"180g dark chocolate, chopped into small chunks\"], \"instructions\": [\"1. Preheat the oven to 200\\u00b0C/180\\u00b0C fan/Gas 6.\", \"2. Put the butter and sugar into a large bowl and cream together until light and fluffy. Mix in the egg, then sift over the flour and salt, and fold in until combined. Stir in the chopped walnuts and chocolate chunks until evenly distributed.\", \"3. Pull off walnut-sized pieces of the dough (see Tip ) and roll them roughly into balls between your hands. Place on the prepared baking sheets, about 5cm apart, press down with a fork to flatten.\", \"4. Bake for 8-10 minutes or until lightly golden around the edges and still soft in the middle.\", \"5. Cool slightly on the baking sheets, then using a spatula, transfer the cookies to a wire rack and leave to cool completely before serving.\"], \"serving_size\": \"28 cookies\", \"tips\": \"Use a tablespoon measuring spoon to scoop out the cookie dough, before rolling into a ball. These cookies also freeze well for up to a month. Simply freeze them in a sealed freezer bag or wrapped tightly in cling film, then thaw at a cool room temperature before serving. These cookies will keep in an airtight container for up to 5 days.\", \"title\": \"Walnut Chocolate Chip Cookies\"}, \"secondary_components\": [], \"title\": \"Walnut Chocolate Chip Cookies\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "Hello! Nothing beats freshly baked chocolate chip cookies. Here's my recipe for walnut chocolate chip cookies. If you don't like walnuts you can simply omit them or substitute them with any nut you like. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Ooh these do sound good and walnuts are so healthy! Which is perfect; I'm trying to cut the calories. Speaking of which, I can't decide on a good butter substitute. Any tips?",
"role": "user",
"turn_type": null
}
] |
{
"content": "Of course! You can customize these cookies to your needs. You can replace half the butter with greek yogurt which is high in protein. Your cookies will be a bit more soft but just as delicious. Or you can substitute half the butter with some coconut oil. ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/d2b829ff-9136-460e-a171-1cb5e3248949
| null |
after_tool_call
|
[
{
"content": "Hi Chef",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Well we have a cold snowy weekend coming and I wanted to make a nice beef stew for my family. I love a good stew but have had very mixed results in the past. I need a good recipe or at least some tips. Help!",
"role": "user",
"turn_type": null
},
{
"content": "Of course. I've got you covered. First off tell me what kind of problems are you having with your beef stew?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Well in the past the meat has been kind of tough and chewy. The broth seemed kind of thin and not super flavorful. I just didn't taste very good, and seemed to be missing the good rich flavors that I have had from other people's versions.",
"role": "user",
"turn_type": null
},
{
"content": "The key to a great beef stew is first to choose the right cut of beef. I would suggest a chuck roast, boneless beef shoulder or a rump roast. All are perfect for stewing. Then you must season the meat liberally and coat it in a light dusting of flour. This not only helps with the caramelization but it will also help thicken your stew. Next, get your dutch oven or pot nice and hot and sear the meat in batches. By not crowding your pan you can get a good sear on the beef. Getting the beef nice and caramelized will ensure you have a good rich flavorful stew. Then finally, the trick is to cook stew low and slow. By cooking the beef at a low temperature for a long period of time, the fibers of the beef will break down and become tender. ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Should I cook the stew on the stovetop? Or use the oven? I have seen different recipes say different things",
"role": "user",
"turn_type": null
},
{
"content": "You can do either! If you do it on the stovetop just make sure its on a very low setting!",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "What about a slow cooker? I confess a couple of my bad versions were in a slow cooker. Maybe because i didnt flour and sear my meat before adding to the pot...",
"role": "user",
"turn_type": null
},
{
"content": "Thats exactly right, you didn't get the right flavor because you didn't sear and caramelize your beef! Don't skip that crucial step! Now, once you have done that step you can absolutely cook it in a slow cooker! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Ok either way, how will i know the meat is done ?",
"role": "user",
"turn_type": null
},
{
"content": "The best way to know if the meat is done is to check it with a fork. Press it gently and if it falls apart with very little effort than its nice and tender! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Ok that makes sense. What about the vegetables? They always get kind of mushy when I make it. ",
"role": "user",
"turn_type": null
}
] |
{
"content": "Make sure you cut the vegetables uniformly and not too small! This way they cook evenly! Heartier vegetables like carrots, celery and onion can be added in the beginning but more delicate vegetables like peas and green beans should be added towards the end. ",
"role": "assistant",
"turn_type": "before_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/a21c32e9-fc34-4421-a741-b878f636f4e6
| null |
before_tool_call
|
[
{
"content": "Hey Gordon how you doing",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I'd love to talk about cheesecakes",
"role": "user",
"turn_type": null
},
{
"content": "Right! A classic American Cheesecake is creamy, dense and easy to make! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Sweet, can you give me a recipie?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='cheesecake recipe')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'dairy, eggs, gluten', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'medium', 'equipment': 'oven, springform cake tin', 'flavor_profile': 'creamy and tangy with a hint of sweetness', 'ingredients': 'cream cheese, sugar, eggs, flour, lemon zest, raspberries', 'primary_technique': 'baking', 'serving_size': '8', 'title': 'Baked Cheesecake'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Here's my take on a classic New-York-Style cheesecake. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "how do I make sure it doesn't crack?",
"role": "user",
"turn_type": null
},
{
"content": "First, make sure all your ingredients are at room temperature before you start. That includes the eggs and cream cheese! Next make sure you don't over mix the batter. Don't get too much air into it. Then, make sure the oven is not too hot! 350 F is the perfect temperature. Once the cheesecake is done, make sure you let it cool at room temperature before you refrigerate it. If you follow all these steps, your cheesecake should not crack! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "What do you mean by overmix the batter? ",
"role": "user",
"turn_type": null
},
{
"content": "When you are adding the eggs to the cream cheese mix, whisk it only long enough for it to be incorporated. Don't overwork the batter. Also, after you get the batter into the pan you can tap the pan on the counter gently to remove any air bubbles. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Interesting. Is the air that is causing the cracking? ",
"role": "user",
"turn_type": null
}
] |
{
"content": "It's not the only reason that contributes to cracking but it can be one of the reasons, yes. ",
"role": "assistant",
"turn_type": "after_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/f809e144-7a32-4b69-a4fc-df19469805ec
| null |
after_tool_call
|
[
{
"content": "Hi, Gordon. I wanna surprise my fiance with a really nice dinner tonight since things have been really stressful lately, but our budget's really tight right now. I don't really wanna break the bank but I also think we deserve a nice evening in. I don't know do you think you could help me?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='quality meals on a budget')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'Medium', 'equipment': 'Oven, baking tray, kettle, saucepan, frying pan, pestle and mortar, sauté pan', 'flavor_profile': 'Savory and cheesy with a peppery kick', 'ingredients': 'Parmesan cheese, Bucatini, Black peppercorns, Butter, Pecorino cheese, Sea salt', 'primary_technique': 'Emulsification', 'serving_size': '2', 'title': 'Cacio e Pepe with Parmesan Crisps'}, {'allergens': 'Nuts, gluten (sourdough bread).', 'dietary_restrictions': 'None', 'difficulty': 'Moderate', 'equipment': 'Oven, ovenproof frying pan, small food processor, small frying pan.', 'flavor_profile': 'Savory, smoky, nutty with a slight tang from vinegar.', 'ingredients': 'Chicken thighs, cavolo nero, padrón peppers, roasted red peppers, almonds, sourdough bread.', 'primary_technique': 'Pan-frying and roasting.', 'serving_size': '2', 'title': 'Crispy Chicken Thighs with Romesco Sauce'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Yes of course! You can make a lot of amazing restaurant quality meals on a If budget! I have a great cacio e pepe recipe that will rival any restaurant pasta! Or if you're looking for some protein my crispy chicken thighs with romesco sauce will definitely impress! How do those sound?",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Crispy chicken thighs? Like fried chicken?",
"role": "user",
"turn_type": null
},
{
"content": "No not fried! These are cooked in a pan. Start them off in a hot skillet to get the skin crispy and then finish roasting them in the oven! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Oh gotcha, that makes sense. But what's in the romesco sauce? That sounds complicated.",
"role": "user",
"turn_type": null
},
{
"content": "Its actually quite simple. Romesco is a sauce made with roasted red peppers, almonds and a bit of leftover bread you have at home! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Wow, you can get a sauce out of those three ingredients? Interesting… what's the flavor like?",
"role": "user",
"turn_type": null
},
{
"content": "Its a bit sweet from the roasted red peppers, the almonds give it nuttiness and touch of vinegar and smoked paprika give it a smokey zingy finish. ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Ohh that does sound pretty good. Okay, I think I'm sold. Do you think this would go well with roasted broccolini? That's, like, my go-to vegetable.",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='Crispy Chicken Thighs with Romesco Sauce')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"Romesco is a vibrant red pepper sauce given a crunchy texture by blitzed almonds. It's a dream with chicken, but it can also be served with fish, prawns and roasted leeks or calcots, the large spring onions from Catalonia in Spain, where the sauce comes from. Brilliantly, you can buy roasted red peppers in a jar, so you don't have to prepare them yourself, making this sauce almost completely hassle-free.\", \"primary_component\": {\"ingredients\": [\"4 chicken thighs, bone in and skin on\", \"2 tbsp olive oil\", \"100g cavolo nero\", \"1 tbsp water\", \"120g padr\\u00f3n peppers\", \"Sea salt and freshly ground black pepper\", \"For the sauce\", \"150g roasted peppers, from a jar\", \"1 garlic clove, peeled and crushed\", \"20g toasted blanched almonds\", \"1 tbsp sherry vinegar\", \"1/4 tsp sweet smoked paprika\", \"20g sourdough bread, crust removed\", \"40ml extra virgin olive oil\"], \"instructions\": [\"1 Preheat the oven to 200\\u00b0C/180\\u00b0C fan/Gas 6.\", \"2 Season the chicken thighs with salt and pepper. Place a large, ovenproof frying pan over a high heat. When hot, add 1 tablespoon of the olive oil and put the chicken thighs in skin side down. Reduce the heat to medium and cook the chicken for 8 minutes.\", \"3 Once the chicken skin is golden brown and crisp, turn the thighs over and add the cavolo nero and water. Season with a little salt and pepper, then place the whole pan in the preheated oven for 8 minutes.\", \"4 Meanwhile, place all the romesco sauce ingredients in a small food processor with a little salt and pepper, and blend until smooth.\", \"5 Place a small frying pan over a high heat. When very hot, add the remaining tablespoon olive oil, the padr\\u00f3n peppers and a sprinkle of salt. Cook for 4-5 minutes, or until the skin on the peppers has blistered and softened.\", \"6 Remove the chicken from the pan and set aside to rest. Mix the cavolo nero into the pan juices and serve with the chicken, padr\\u00f3n peppers and a generous spoonful of the romesco sauce.\"], \"serving_size\": \"2\", \"tips\": \"\", \"title\": \"Crispy Chicken Thighs with Romesco Sauce\"}, \"secondary_components\": [], \"title\": \"Crispy Chicken Thighs with Romesco Sauce\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "Yes it would pair brilliantly. Would also go great with some roasted potatoes. Here is the recipe! You can very easily replace the cavola nero (which is lacinato kale) with broccolin! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "I've never heard of cavola nero? You say it's a type of kale? How does it compliment this dish?",
"role": "user",
"turn_type": null
},
{
"content": "You can use any type of greens - Broccolini, kale, swiss chard, beet greens! The beauty of it is that it sits under the chicken and soaks up all of the great juices and flavor of the chicken! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Oh gotcha, that sounds really good. Okay, I think I'm sold, but my man always needs a carb with his meal. Do you have any good options to pair with this?",
"role": "user",
"turn_type": null
}
] |
{
"content": "[list_recipes(query='carb side')]",
"role": "assistant",
"turn_type": "making_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/e7598868-ad00-4da0-a215-3d29269777ac
|
list_recipes
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making_tool_call
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[
{
"content": "Hey Gordon how you doing",
"role": "user",
"turn_type": null
},
{
"content": "Hello! How can I help you in the kitchen today?",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "I'd love to talk about cheesecakes",
"role": "user",
"turn_type": null
},
{
"content": "Right! A classic American Cheesecake is creamy, dense and easy to make! ",
"role": "assistant",
"turn_type": "before_tool_call"
},
{
"content": "Sweet, can you give me a recipie?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='cheesecake recipe')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'dairy, eggs, gluten', 'dietary_restrictions': 'Vegetarian', 'difficulty': 'medium', 'equipment': 'oven, springform cake tin', 'flavor_profile': 'creamy and tangy with a hint of sweetness', 'ingredients': 'cream cheese, sugar, eggs, flour, lemon zest, raspberries', 'primary_technique': 'baking', 'serving_size': '8', 'title': 'Baked Cheesecake'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Here's my take on a classic New-York-Style cheesecake. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "how do I make sure it doesn't crack?",
"role": "user",
"turn_type": null
},
{
"content": "First, make sure all your ingredients are at room temperature before you start. That includes the eggs and cream cheese! Next make sure you don't over mix the batter. Don't get too much air into it. Then, make sure the oven is not too hot! 350 F is the perfect temperature. Once the cheesecake is done, make sure you let it cool at room temperature before you refrigerate it. If you follow all these steps, your cheesecake should not crack! ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "What do you mean by overmix the batter? ",
"role": "user",
"turn_type": null
},
{
"content": "When you are adding the eggs to the cream cheese mix, whisk it only long enough for it to be incorporated. Don't overwork the batter. Also, after you get the batter into the pan you can tap the pan on the counter gently to remove any air bubbles. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "Interesting. Is the air that is causing the cracking? ",
"role": "user",
"turn_type": null
},
{
"content": "It's not the only reason that contributes to cracking but it can be one of the reasons, yes. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "What are some of the other reasons?",
"role": "user",
"turn_type": null
},
{
"content": "Cheesecake can crack for several reasons. As we discussed over mixing the batter is one main reason. Introducing too much air into the batter during the mixing process causes the batter to expand and then contract unevenly in the oven. Another reason is temperature fluctuations. Cold ingredients going into a hot oven. Thats why it's important for all of your ingredients to be at room temperature. Also, its imperative you allow the cheesecake to cool to room temperature. Going from hot to cold too fast will also cause a change in temperature and cause a crack. Sometimes, I turn the oven off and let the cheesecake cool in the oven for 20 minutes before I remove it. ",
"role": "assistant",
"turn_type": "after_tool_call"
},
{
"content": "oh I like that last tip! Would any of this change if I wanted to use a grahm cracker crust?",
"role": "user",
"turn_type": null
}
] |
{
"content": "No, the same rules apply! ",
"role": "assistant",
"turn_type": "after_tool_call"
}
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https://daisy-tools.vercel.app/tools/chats/f809e144-7a32-4b69-a4fc-df19469805ec
| null |
after_tool_call
|
[
{
"content": "Hello! I am hosting a dinner party next week. Any suggestions for a show-stopping main dish?",
"role": "user",
"turn_type": null
},
{
"content": "[list_recipes(query='dinner party dishes')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "[{'allergens': 'Dairy (butter)', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': \"Oven, roasting pan, craft or cook's knife, saucepan\", 'flavor_profile': 'Savory with a touch of sweetness from apple sauce', 'ingredients': 'Pork loin, fresh rosemary, garlic, lemon, olive oil, onion, apples, butter, sugar', 'primary_technique': 'Roasting', 'serving_size': '6-8', 'title': 'Roast Loin Of Pork With Apple Sauce'}, {'allergens': 'None', 'dietary_restrictions': 'None', 'difficulty': 'Intermediate', 'equipment': 'Casserole dish, oven', 'flavor_profile': 'Spicy and aromatic', 'ingredients': 'Lamb shanks, red wine, chicken stock, carrots, onion, green and red chillies, smoked paprika, cumin, cinnamon, garlic', 'primary_technique': 'Slow-cooking', 'serving_size': '4', 'title': 'Slow-Cooked Fiery Lamb'}, {'allergens': 'None', 'dietary_restrictions': 'None', 'difficulty': 'Medium', 'equipment': 'Oven, frying pan, roasting tray', 'flavor_profile': 'Savory, aromatic with smokiness from chorizo and paprika.', 'ingredients': 'Chicken, chorizo, cannellini beans, onion, garlic, semi-dried tomatoes, lemon, white wine, thyme, paprika.', 'primary_technique': 'Roasting', 'serving_size': '4-6', 'title': 'Stuffed Roast Chicken'}]",
"role": "ipython",
"turn_type": null
},
{
"content": "Hello! Yes I can definitely help you in the kitchen. What kind of flavor profiles are you looking for? Perhaps something like a classic roast loin of pork with apple sauce? Or something with a bit more punch like my fiery slow cooked lamb? Or you can do a show-stopping roast chicken stuffed with chorizo? These dishes will be sure to impress! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "Good question. I like serving things that my guests have likely not had before. Lamb sounds intriguing, and I love slow cooked meats!",
"role": "user",
"turn_type": null
},
{
"content": "[get_recipe(query='fiery slow cooked lamb')]",
"role": "assistant",
"turn_type": "making_tool_call"
},
{
"content": "{\"category\": \"Main Course\", \"description\": \"I love cooking with lamb shanks because the longer you leave them, the better they taste. Three hours may seem a long time, but trust me, once you see the way the meat falls off the bone, you'll understand. Marinate the lamb in the spice mix overnight if you can as it will really improve the flavour. Serve with Couscous or mashed potato.\", \"primary_component\": {\"ingredients\": [\"4 lamb shanks\", \"Olive oil, for frying\", \"2 carrots, peeled and sliced\", \"1 onion, peeled and thickly sliced\", \"2 bay leaves\", \"1 750ml bottle red wine\", \"500ml chicken stock\", \"Small handful of mint leaves, to garnish\", \"For the marinade\", \"1-2 green chillies, deseeded and sliced, to taste\", \"1-2 red chillies, deseeded and sliced, to taste\", \"2 tsp smoked paprika\", \"2 tsp dried oregano\", \"1 tsp cumin seeds\", \"2 cinnamon sticks, snapped in half\", \"3 garlic cloves, peeled, roughly chopped and crushed\", \"Olive oil\", \"Sea salt and freshly ground black pepper\"], \"instructions\": [\"1.First prepare the marinade. Mix the chillies (use only one of each if you don't like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured.\", \"2.You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight.\", \"3.Preheat the oven to 160\\u00b0C/Gas 3.\", \"4.Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade.\", \"5.Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots.\", \"6.Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7-8 minutes to reduce the liquid by half.\", \"7.Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.)\", \"8.Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top\"], \"serving_size\": \"4\", \"tips\": \"\", \"title\": \"Slow-Cooked Fiery Lamb\"}, \"secondary_components\": [], \"title\": \"Slow-Cooked Fiery Lamb\"}",
"role": "ipython",
"turn_type": null
},
{
"content": "Well then my slow cooked fiery lamb is the way to go. The lamb shanks are full of flavor and will fall right off the bone. Your guests will be be very pleased. Here's my recipe! ",
"role": "assistant",
"turn_type": "between_tool_call"
},
{
"content": "What's the process for cooking them? I have quite a bit of equipment, but am I going to need to build a proper fire? Oh I see, the fiery refers to the spicy taste",
"role": "user",
"turn_type": null
}
] |
{
"content": "Exactly! you can control the heat and make it as spicy as you like. If you are worried your friend can't take the heat, cut back on the chili and make a mild version. ",
"role": "assistant",
"turn_type": "between_tool_call"
}
|
https://daisy-tools.vercel.app/tools/chats/5474f971-f6c1-4295-86aa-6926760e7efe
| null |
between_tool_call
|
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