query: Corned Beef Brisket left out
positive_passages.docid: 1963
positive_passages.text: How do I know if food left at room temperature is still safe to eat?
negative_passages.docid: 86477
negative_passages.text: Why does meat in the crockpot always end up dry?
negative_passages.docid: 126568
negative_passages.text: Garlic turned to black powder?
negative_passages.docid: 118631
negative_passages.text: Optimum Bone To Water Ratio For Pork and Beef Stocks
negative_passages.docid: 127082
negative_passages.text: Missing parentheses around close vote count
negative_passages.docid: 152967
negative_passages.text: Why am I missing nodes in the 'Add node' menu?
negative_passages.docid: 121134
negative_passages.text: 6 hour cooling contradicts 2/4 hour food use rule
negative_passages.docid: 23600
negative_passages.text: How does substituting Butter for Margarine/Shortening affect the Recipe
negative_passages.docid: 63130
negative_passages.text: Substitute fresh garlic instead of garlic powder?
negative_passages.docid: 93514
negative_passages.text: Why do extract recipes call for a late addition of the bulk of the extract?
negative_passages.docid: 81265
negative_passages.text: How can I filter out unwanted particles in my chicken broth?
negative_passages.docid: 5638
negative_passages.text: Missing vertices in Edit Mode
negative_passages.docid: 66979
negative_passages.text: Is it contaminating the spice to touch it after touching raw meat?
negative_passages.docid: 94002
negative_passages.text: Vertical line left out in tabular
negative_passages.docid: 47291
negative_passages.text: Omiting salt in baking recipes that use chemical leaveners?
negative_passages.docid: 35543
negative_passages.text: Why is it dangerous to eat meat which has been left out and then cooked?
negative_passages.docid: 81096
negative_passages.text: Misplaced \noalign