answer: I've wanted to try dry rendang
paragraph_question: question: What is your favorite flavor?, context: I've wanted to try dry rendang for a long time.  I've heard it's wonderful.  This wasn't dry, but that's OK--it left me lots of sauce to pour over rice.  If I licked the bowl when I was done, I would never admit it here.I didn't follow the instructions.  (I'm terrible at following instructions.)  I started at the supermarket, while choosing the beef.  This calls for thin slices of beef tenderloin, but that's not exactly in my budget.  I went with chunks of a fairly tough cut of beef.  That meant long simmering, which is not what the instructions call for.I lightly browned the beef and set it aside. (The instructions tell you to pan-fry until medium-done.)  I added the paste and coconut and brought it to a boil.  (Hey, I got something right!)  The "coconut premix" was a powder that clumped pretty badly.  I think next time I'll add the coconut premix and the water, so I can see the clumps to break them up, then add the paste.I added the beef back to the pan and covered (which you're not supposed to do,) and let it cook for about an hour and a half.  With tenderloin it would be ready in a few minutes, but if you're broke like me, the sauce holds up well to cheap beef and a long slow simmer.The smell in the house was absolutely wonderful.  The flavor was wonderful as well.  It was a good blend of spices, with no one spice stealing the show.  I know that rendang is supposed to have hot peppers, but I don't know exactly how hot it's supposed to be.  This was extremely mild.  Leftovers may meet a littleSrirachato warm things up a bit.  Next time I make this I may introduce some hot peppers before simmering.But oh yes, there will be a next time. 
question: What is your favorite flavor?
sentence: I've wanted to try dry rendang for a long time.
paragraph: I've wanted to try dry rendang for a long time.  I've heard it's wonderful.  This wasn't dry, but that's OK--it left me lots of sauce to pour over rice.  If I licked the bowl when I was done, I would never admit it here.I didn't follow the instructions.  (I'm terrible at following instructions.)  I started at the supermarket, while choosing the beef.  This calls for thin slices of beef tenderloin, but that's not exactly in my budget.  I went with chunks of a fairly tough cut of beef.  That meant long simmering, which is not what the instructions call for.I lightly browned the beef and set it aside. (The instructions tell you to pan-fry until medium-done.)  I added the paste and coconut and brought it to a boil.  (Hey, I got something right!)  The "coconut premix" was a powder that clumped pretty badly.  I think next time I'll add the coconut premix and the water, so I can see the clumps to break them up, then add the paste.I added the beef back to the pan and covered (which you're not supposed to do,) and let it cook for about an hour and a half.  With tenderloin it would be ready in a few minutes, but if you're broke like me, the sauce holds up well to cheap beef and a long slow simmer.The smell in the house was absolutely wonderful.  The flavor was wonderful as well.  It was a good blend of spices, with no one spice stealing the show.  I know that rendang is supposed to have hot peppers, but I don't know exactly how hot it's supposed to be.  This was extremely mild.  Leftovers may meet a littleSrirachato warm things up a bit.  Next time I make this I may introduce some hot peppers before simmering.But oh yes, there will be a next time. 
sentence_answer: <hl> I've wanted to try dry rendang <hl> for a long time.
paragraph_answer: <hl> I've wanted to try dry rendang <hl> for a long time. I've heard it's wonderful. This wasn't dry, but that's OK--it left me lots of sauce to pour over rice. If I licked the bowl when I was done, I would never admit it here.I didn't follow the instructions. (I'm terrible at following instructions.) I started at the supermarket, while choosing the beef. This calls for thin slices of beef tenderloin, but that's not exactly in my budget. I went with chunks of a fairly tough cut of beef. That meant long simmering, which is not what the instructions call for.I lightly browned the beef and set it aside. (The instructions tell you to pan-fry until medium-done.) I added the paste and coconut and brought it to a boil. (Hey, I got something right!) The "coconut premix" was a powder that clumped pretty badly. I think next time I'll add the coconut premix and the water, so I can see the clumps to break them up, then add the paste.I added the beef back to the pan and covered (which you're not supposed to do,) and let it cook for about an hour and a half. With tenderloin it would be ready in a few minutes, but if you're broke like me, the sauce holds up well to cheap beef and a long slow simmer.The smell in the house was absolutely wonderful. The flavor was wonderful as well. It was a good blend of spices, with no one spice stealing the show. I know that rendang is supposed to have hot peppers, but I don't know exactly how hot it's supposed to be. This was extremely mild. Leftovers may meet a littleSrirachato warm things up a bit. Next time I make this I may introduce some hot peppers before simmering.But oh yes, there will be a next time. 
paragraph_sentence: <hl> I've wanted to try dry rendang for a long time. <hl> I've heard it's wonderful. This wasn't dry, but that's OK--it left me lots of sauce to pour over rice. If I licked the bowl when I was done, I would never admit it here. I didn't follow the instructions. (I'm terrible at following instructions.) I started at the supermarket, while choosing the beef. This calls for thin slices of beef tenderloin, but that's not exactly in my budget. I went with chunks of a fairly tough cut of beef. That meant long simmering, which is not what the instructions call for. I lightly browned the beef and set it aside. (The instructions tell you to pan-fry until medium-done.) I added the paste and coconut and brought it to a boil. (Hey, I got something right!) The "coconut premix" was a powder that clumped pretty badly. I think next time I'll add the coconut premix and the water, so I can see the clumps to break them up, then add the paste. I added the beef back to the pan and covered (which you're not supposed to do,) and let it cook for about an hour and a half. With tenderloin it would be ready in a few minutes, but if you're broke like me, the sauce holds up well to cheap beef and a long slow simmer. The smell in the house was absolutely wonderful. The flavor was wonderful as well. It was a good blend of spices, with no one spice stealing the show. I know that rendang is supposed to have hot peppers, but I don't know exactly how hot it's supposed to be. This was extremely mild. Leftovers may meet a littleSrirachato warm things up a bit. Next time I make this I may introduce some hot peppers before simmering. But oh yes, there will be a next time.