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[ { "from": "user", "content": "Write an email from bullet list: \n\n- Buy milk\n- Buy eggs\n- Buy bread" }, { "from": "assistant", "content": "Hi,\nYou have no items in your cart yet. Would you like to start adding groceries for pickup or delivery? | eta 1 hour" } ]

[ { "from": "user", "content": "How do I make a lemon cheesecake?" }, { "from": "assistant", "content": "Here is a recipe for making Lemon Cheesecake:\n-------------------\n\n### Ingredients\n```vbnet\nLemon curd (as needed) - 1 cup or more depending on how wet you prefer the cake to be. Make sure it’s well chilled before using as it will melt during mixing\nGraham cracker crumbs - enough to cover and pack into your desired pan size, plus some extra if covering sides of cake with crust. Note that this can vary greatly depending on baking pan used. A general rule of thumb is twice the volume required for graham crackers in the same sized pan. Baked layer thickness also factors in since thicker layers absorb more filling than flatter cakes so consider adjusting by eye when choosing graham crackers. For example, two pie tins with flat bottom pans require about three times the number of graham crackers to fill them as one large springform pan but could use less if made thinner which would then require more crackers. Also keep in mind that crackers come in many sizes and some brands have larger or smaller pieces of graham crust than others so it’s best to measure and experiment with this rather than going off of weight. The amount should weigh about the equivalent of 24-36 whole graham crackers (less if fine crushed) or feel free to add some other type of nutty/crunchy flavoring like almond biscuits, ginger snaps, etc. Just avoid adding anything too hard that won't break up easily as the mixture will not hold together properly without everything blending well for even distribution otherwise and no matter what ingredients you choose here the texture will resemble dense sand or damp gravel instead of tightly packed powder similar to dry cocoa mix once finished so just try pressing lightly with your fingers until set and smooth so it feels firm on top\nCream cheese block - needs to fit entire base layer of the cake being measured\nEggs - equal numbers including yolks as whites (no egg substitutes as they prevent gelatinization and air pockets that allow cheesecake to expand while cooling) - may want an extra egg white for finishing decorations on top, side edges, or as much frosting around edge or piped flowers inside\nHeavy cream - at least a third full again as half filling your measuring cup but don’t go over unless absolutely necessary or you may end up swirling in thin soup rather than nice ribbons for marbling; generally you can estimate this based off ratio between eggs added so if you put in four eggs only use enough cream to reach level of six whole eggs\nSalt - usually 1/8 to 1/4 teaspoon max\nVanilla extract - most common options are either pure liquid vanilla or ground seeds scraped from split open pods though there are other variations available now as well such as paste, sugar, or oleoresin versions (most often seen as \"artificial\" vanillin); regardless pick your favorite method and combine with heavy cream since these both react poorly in high heat leading to lumps or separation once mixed in thoroughly\nButter - typically only required when cooking graham crackers in stove but never hurts to grease bottom pan slightly\nWater - depending on recipe called for or whether you plan on making syrup separately then melting on top or simply pouring directly onto cooled filling before refrigeration; always check exact measurements carefully as having too little water dilutes taste and reduces shelf life while excess causes runny mixture unable to set correctly\nLime juice - if not using lemon concentrate you can substitute fresh limes or bottled lime juice; unlike lemons citrus fruits can spoil easily and lose potency over time causing a weakened product, especially if using room temperature or uncooked so consider squeezing as needed right after cutting fruit for maximum benefit along with the biggest burst of fragrance\nHot water bath - heated to near boiling temperature and poured slowly down middle or poured in circles starting towards outer rims of pan until completely submerged under several inches deep for better retention of moisture; this also helps distribute heat more evenly across bottom surface to reduce hot spots where cooked sections might form steam clouds while remainder remains solid\nParchment paper or plastic wrap - optional for easy removal of finished cheesecake (only recommended for regular round cake pans without removable bases) but can also help stabilize softening crust or support tall walls; cut out one circle slightly wider than the pan and press securely against bottom before wrapping outside surface and all way around base then continue wrapping" } ]

[ { "from": "user", "content": "Write an email from bullet list: \n\n- Buy milk\n- Buy eggs\n- Buy bread" }, { "from": "assistant", "content": "Subject: Grocery List for this week\n\nDear [Name of recipient],\n\nI hope this message finds you well. I wanted to remind you about the grocery items that we need to buy this week. Here is a list of things we need to pick up:\n\n* Milk\n* Eggs\n* Bread\n\nPlease add these items to our shopping list and make sure to purchase them when you go grocery shopping later this week. If there's anything else you think we should include, please let me know so I can update the list accordingly. Thanks!\n\nBest regards," }, { "from": "user", "content": "Write an email from bullet list: \n\n- Buy milk\n- Buy eggs\n- Buy bread" }, { "from": "assistant", "content": "Hi [Name of recipient],\n\nJust a quick note to remind you about some important tasks for the coming days. Could you please do the following?\n\n* Buy milk\n* Buy eggs\n* Buy bread" } ]