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spaCy/extra/example_data/textcat_example_data/cooking.json
Ines Montani b37fdbb613 Clean out /examples and /bin
2020-08-25 13:28:42 +02:00

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[
{
"id":0,
"paragraphs":[
{
"raw":"How should I cook bacon in an oven?\nI've heard of people cooking bacon in an oven by laying the strips out on a cookie sheet. When using this method, how long should I cook the bacon for, and at what temperature?\n",
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{
"raw":"What is the difference between white and brown eggs?\nI always use brown extra large eggs, but I can't honestly say why I do this other than habit at this point. Are there any distinct advantages or disadvantages like flavor, shelf life, etc?\n",
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"raw":"What is the difference between baking soda and baking powder?\nAnd can I use one in place of the other in certain recipes?\n",
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"raw":"In a tomato sauce recipe, how can I cut the acidity?\nIt seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.\n",
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"raw":"What ingredients (available in specific regions) can I substitute for parsley?\nI have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there something else (ex another dried herb) that I can use instead of parsley?\nI know it is used mainly for looks rather than taste but I have a pasta recipe that calls for 2 tablespoons of parsley in the sauce and then another 2 tablespoons on top when it is done. I know the parsley on top is more for looks but there must be something about the taste otherwise it would call for parsley within the sauce as well.\nI would especially like to hear about substitutes available in Southeast Asia and other parts of the world where the obvious answers (such as cilantro) are not widely available.\n",
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"ner":"O"
},
{
"id":106,
"orth":"Thanks",
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},
{
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}
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},
{
"tokens":[
{
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{
"raw":"How long and at what temperature do the various parts of a chicken need to be cooked?\nI'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature?\n",
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},
{
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{
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{
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"orth":"thighs",
"ner":"O"
},
{
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"orth":",",
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},
{
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"orth":"legs",
"ner":"O"
},
{
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"orth":",",
"ner":"O"
},
{
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"orth":"breasts",
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{
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},
{
"id":30,
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{
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},
{
"id":37,
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"ner":"O"
},
{
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},
{
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},
{
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"raw":"Do I need to sift flour that is labeled sifted?\nIs there really an advantage to sifting flour that I bought that was labeled 'sifted'?\n",
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{
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"id":10,
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{
"id":14,
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},
{
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{
"id":16,
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{
"id":19,
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{
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{
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},
{
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"ner":"O"
},
{
"id":23,
"orth":"that",
"ner":"O"
},
{
"id":24,
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"ner":"O"
},
{
"id":25,
"orth":"labeled",
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},
{
"id":26,
"orth":"'",
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},
{
"id":27,
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},
{
"id":28,
"orth":"'",
"ner":"O"
},
{
"id":29,
"orth":"?",
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}
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},
{
"tokens":[
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