video_path string | caption string | recipe_type int32 | id int32 | num_frames int32 | height int32 | width int32 | channels int32 | frame_unit_key string |
|---|---|---|---|---|---|---|---|---|
./youcook2/data//raw_videos/training/215/Hu1-l8xvJjU.mp4 | bake patty shells in the oven and carve the center | 215 | 0 | 3 | 224 | 398 | 3 | raw_videos/training/215/Hu1-l8xvJjU.mp4#row=0 |
./youcook2/data//raw_videos/training/215/Hu1-l8xvJjU.mp4 | chop some garlic cloves | 215 | 1 | 3 | 224 | 398 | 3 | raw_videos/training/215/Hu1-l8xvJjU.mp4#row=1 |
./youcook2/data//raw_videos/training/215/Hu1-l8xvJjU.mp4 | melt butter in a pan | 215 | 2 | 3 | 224 | 398 | 3 | raw_videos/training/215/Hu1-l8xvJjU.mp4#row=2 |
./youcook2/data//raw_videos/training/215/Hu1-l8xvJjU.mp4 | add minced garlic and salt | 215 | 3 | 4 | 224 | 398 | 3 | raw_videos/training/215/Hu1-l8xvJjU.mp4#row=3 |
./youcook2/data//raw_videos/training/215/Hu1-l8xvJjU.mp4 | add wine basil pesto and salt | 215 | 4 | 14 | 224 | 398 | 3 | raw_videos/training/215/Hu1-l8xvJjU.mp4#row=4 |
./youcook2/data//raw_videos/training/215/Hu1-l8xvJjU.mp4 | add escargots and whipping cream and boil | 215 | 5 | 10 | 224 | 398 | 3 | raw_videos/training/215/Hu1-l8xvJjU.mp4#row=5 |
./youcook2/data//raw_videos/training/215/Hu1-l8xvJjU.mp4 | fill the shells with the mixture | 215 | 6 | 4 | 224 | 398 | 3 | raw_videos/training/215/Hu1-l8xvJjU.mp4#row=6 |
./youcook2/data//raw_videos/training/215/BPgpTaUH6t0.mp4 | add compound butter a heated sautee pan | 215 | 0 | 23 | 224 | 298 | 3 | raw_videos/training/215/BPgpTaUH6t0.mp4#row=0 |
./youcook2/data//raw_videos/training/215/BPgpTaUH6t0.mp4 | add a tea spoon of garlic and sautee | 215 | 1 | 16 | 224 | 298 | 3 | raw_videos/training/215/BPgpTaUH6t0.mp4#row=1 |
./youcook2/data//raw_videos/training/215/BPgpTaUH6t0.mp4 | add mushrooms and cook until tender | 215 | 2 | 11 | 224 | 298 | 3 | raw_videos/training/215/BPgpTaUH6t0.mp4#row=2 |
./youcook2/data//raw_videos/training/215/BPgpTaUH6t0.mp4 | add escargot to pan cook on low heat | 215 | 3 | 29 | 224 | 298 | 3 | raw_videos/training/215/BPgpTaUH6t0.mp4#row=3 |
./youcook2/data//raw_videos/training/215/BPgpTaUH6t0.mp4 | season with salt and pepper | 215 | 4 | 16 | 224 | 298 | 3 | raw_videos/training/215/BPgpTaUH6t0.mp4#row=4 |
./youcook2/data//raw_videos/training/215/BPgpTaUH6t0.mp4 | remove from pan and place into toasted bread | 215 | 5 | 32 | 224 | 298 | 3 | raw_videos/training/215/BPgpTaUH6t0.mp4#row=5 |
./youcook2/data//raw_videos/training/215/BPgpTaUH6t0.mp4 | garnish with lemon grass butter and basil oil and fresh basil | 215 | 6 | 56 | 224 | 298 | 3 | raw_videos/training/215/BPgpTaUH6t0.mp4#row=6 |
./youcook2/data//raw_videos/training/215/eyfZZWZwDOY.mp4 | add butter garlic parsley worcestershire sauce seasoning salt and lemon to a bowl and blend | 215 | 0 | 73 | 224 | 398 | 3 | raw_videos/training/215/eyfZZWZwDOY.mp4#row=0 |
./youcook2/data//raw_videos/training/215/eyfZZWZwDOY.mp4 | strain the packed escargot and rinse in cold water and put them in a bowl | 215 | 1 | 17 | 224 | 398 | 3 | raw_videos/training/215/eyfZZWZwDOY.mp4#row=1 |
./youcook2/data//raw_videos/training/215/eyfZZWZwDOY.mp4 | unfold and roll out the pastry | 215 | 2 | 28 | 224 | 398 | 3 | raw_videos/training/215/eyfZZWZwDOY.mp4#row=2 |
./youcook2/data//raw_videos/training/215/eyfZZWZwDOY.mp4 | brush some egg wash along the edges of puff pastry strips | 215 | 3 | 20 | 224 | 398 | 3 | raw_videos/training/215/eyfZZWZwDOY.mp4#row=3 |
./youcook2/data//raw_videos/training/215/eyfZZWZwDOY.mp4 | place mushrooms and garlic butter on the pastry | 215 | 4 | 43 | 224 | 398 | 3 | raw_videos/training/215/eyfZZWZwDOY.mp4#row=4 |
./youcook2/data//raw_videos/training/215/eyfZZWZwDOY.mp4 | fold and press the pastry | 215 | 5 | 45 | 224 | 398 | 3 | raw_videos/training/215/eyfZZWZwDOY.mp4#row=5 |
./youcook2/data//raw_videos/training/215/eyfZZWZwDOY.mp4 | brush the strips of puff pastry with egg wash along edges | 215 | 6 | 5 | 224 | 398 | 3 | raw_videos/training/215/eyfZZWZwDOY.mp4#row=6 |
./youcook2/data//raw_videos/training/215/eyfZZWZwDOY.mp4 | place escargots and garlic butter on the pastry | 215 | 7 | 2 | 224 | 398 | 3 | raw_videos/training/215/eyfZZWZwDOY.mp4#row=7 |
./youcook2/data//raw_videos/training/215/eyfZZWZwDOY.mp4 | fold and press the pastry | 215 | 8 | 4 | 224 | 398 | 3 | raw_videos/training/215/eyfZZWZwDOY.mp4#row=8 |
./youcook2/data//raw_videos/training/215/eyfZZWZwDOY.mp4 | brush the egg wash on top of the appetizers | 215 | 9 | 6 | 224 | 398 | 3 | raw_videos/training/215/eyfZZWZwDOY.mp4#row=9 |
./youcook2/data//raw_videos/training/215/eyfZZWZwDOY.mp4 | cook the dish in the oven | 215 | 10 | 6 | 224 | 398 | 3 | raw_videos/training/215/eyfZZWZwDOY.mp4#row=10 |
./youcook2/data//raw_videos/training/215/eyfZZWZwDOY.mp4 | brush the pastry with butter | 215 | 11 | 11 | 224 | 398 | 3 | raw_videos/training/215/eyfZZWZwDOY.mp4#row=11 |
./youcook2/data//raw_videos/training/215/asoMkznFaCU.mkv | mix some chopped parsley garlic and butter | 215 | 0 | 6 | 224 | 398 | 3 | raw_videos/training/215/asoMkznFaCU.mkv#row=0 |
./youcook2/data//raw_videos/training/215/asoMkznFaCU.mkv | season with salt and pepper | 215 | 1 | 10 | 224 | 398 | 3 | raw_videos/training/215/asoMkznFaCU.mkv#row=1 |
./youcook2/data//raw_videos/training/215/asoMkznFaCU.mkv | mix everything together | 215 | 2 | 16 | 224 | 398 | 3 | raw_videos/training/215/asoMkznFaCU.mkv#row=2 |
./youcook2/data//raw_videos/training/215/asoMkznFaCU.mkv | put the mixture on paper | 215 | 3 | 11 | 224 | 398 | 3 | raw_videos/training/215/asoMkznFaCU.mkv#row=3 |
./youcook2/data//raw_videos/training/215/asoMkznFaCU.mkv | wrap and press the mixture | 215 | 4 | 44 | 224 | 398 | 3 | raw_videos/training/215/asoMkznFaCU.mkv#row=4 |
./youcook2/data//raw_videos/training/215/q65WrXiHpoo.mp4 | take 12 ounce can of escargot rinse well in cold water and cut the snails into half | 215 | 0 | 16 | 224 | 298 | 3 | raw_videos/training/215/q65WrXiHpoo.mp4#row=0 |
./youcook2/data//raw_videos/training/215/q65WrXiHpoo.mp4 | add a cup of chopped parsley 1tbsp of dijon mustard and 3 large minced garlic cloves to a blender | 215 | 1 | 21 | 224 | 298 | 3 | raw_videos/training/215/q65WrXiHpoo.mp4#row=1 |
./youcook2/data//raw_videos/training/215/q65WrXiHpoo.mp4 | add 4 tbsps savory garlic cream 1 tbsp lemon herb cooking crme and cup of butter blend for a minute | 215 | 2 | 35 | 224 | 298 | 3 | raw_videos/training/215/q65WrXiHpoo.mp4#row=2 |
./youcook2/data//raw_videos/training/215/q65WrXiHpoo.mp4 | pour the mixture to a baking dish and cook in oven at 500 degrees for 8-10 minutes | 215 | 3 | 7 | 224 | 298 | 3 | raw_videos/training/215/q65WrXiHpoo.mp4#row=3 |
./youcook2/data//raw_videos/training/215/q65WrXiHpoo.mp4 | mix lemon herb crme 1 tbsp dijon mustard 1 tbsp red wine vinegar cup olive oil juice lemon salt pepper | 215 | 4 | 21 | 224 | 298 | 3 | raw_videos/training/215/q65WrXiHpoo.mp4#row=4 |
./youcook2/data//raw_videos/training/215/F-Pgf8bXDpQ.mp4 | cut parsley butter and garlic and add salt | 215 | 0 | 20 | 224 | 298 | 3 | raw_videos/training/215/F-Pgf8bXDpQ.mp4#row=0 |
./youcook2/data//raw_videos/training/215/F-Pgf8bXDpQ.mp4 | mix the butter mixture by hand | 215 | 1 | 22 | 224 | 298 | 3 | raw_videos/training/215/F-Pgf8bXDpQ.mp4#row=1 |
./youcook2/data//raw_videos/training/215/F-Pgf8bXDpQ.mp4 | fill a shell with some of the butter mixture | 215 | 2 | 6 | 224 | 298 | 3 | raw_videos/training/215/F-Pgf8bXDpQ.mp4#row=2 |
./youcook2/data//raw_videos/training/215/F-Pgf8bXDpQ.mp4 | add an escargot to the shell | 215 | 3 | 3 | 224 | 298 | 3 | raw_videos/training/215/F-Pgf8bXDpQ.mp4#row=3 |
./youcook2/data//raw_videos/training/215/F-Pgf8bXDpQ.mp4 | fill the rest of the shell with the butter | 215 | 4 | 8 | 224 | 298 | 3 | raw_videos/training/215/F-Pgf8bXDpQ.mp4#row=4 |
./youcook2/data//raw_videos/training/215/F-Pgf8bXDpQ.mp4 | place the shells in a tray | 215 | 5 | 4 | 224 | 298 | 3 | raw_videos/training/215/F-Pgf8bXDpQ.mp4#row=5 |
./youcook2/data//raw_videos/training/215/7Ui4OCsawAU.mp4 | chop a stalk of parsley | 215 | 0 | 10 | 224 | 398 | 3 | raw_videos/training/215/7Ui4OCsawAU.mp4#row=0 |
./youcook2/data//raw_videos/training/215/7Ui4OCsawAU.mp4 | finely chop a few cloves of garlic | 215 | 1 | 16 | 224 | 398 | 3 | raw_videos/training/215/7Ui4OCsawAU.mp4#row=1 |
./youcook2/data//raw_videos/training/215/7Ui4OCsawAU.mp4 | finely chop a few hot peppers | 215 | 2 | 11 | 224 | 398 | 3 | raw_videos/training/215/7Ui4OCsawAU.mp4#row=2 |
./youcook2/data//raw_videos/training/215/7Ui4OCsawAU.mp4 | cut a stick of butter into thin slices and add to the vegetables | 215 | 3 | 15 | 224 | 398 | 3 | raw_videos/training/215/7Ui4OCsawAU.mp4#row=3 |
./youcook2/data//raw_videos/training/215/7Ui4OCsawAU.mp4 | add salt black pepper and breadcrumbs to the bowl and mix together | 215 | 4 | 40 | 224 | 398 | 3 | raw_videos/training/215/7Ui4OCsawAU.mp4#row=4 |
./youcook2/data//raw_videos/training/215/7Ui4OCsawAU.mp4 | add the butter mixture to empty shells | 215 | 5 | 27 | 224 | 398 | 3 | raw_videos/training/215/7Ui4OCsawAU.mp4#row=5 |
./youcook2/data//raw_videos/training/215/7Ui4OCsawAU.mp4 | add the escargot inside the shells | 215 | 6 | 7 | 224 | 398 | 3 | raw_videos/training/215/7Ui4OCsawAU.mp4#row=6 |
./youcook2/data//raw_videos/training/215/7Ui4OCsawAU.mp4 | put the butter mixture on top of the escargot | 215 | 7 | 5 | 224 | 398 | 3 | raw_videos/training/215/7Ui4OCsawAU.mp4#row=7 |
./youcook2/data//raw_videos/training/215/7Ui4OCsawAU.mp4 | dip an escargot into the breadcrumbs | 215 | 8 | 7 | 224 | 398 | 3 | raw_videos/training/215/7Ui4OCsawAU.mp4#row=8 |
./youcook2/data//raw_videos/training/215/7Ui4OCsawAU.mp4 | pour some water into a tray and place the escargot onto it and place in the oven | 215 | 9 | 24 | 224 | 398 | 3 | raw_videos/training/215/7Ui4OCsawAU.mp4#row=9 |
./youcook2/data//raw_videos/training/215/7Ui4OCsawAU.mp4 | remove the escargot from the oven and place on a plate | 215 | 10 | 24 | 224 | 398 | 3 | raw_videos/training/215/7Ui4OCsawAU.mp4#row=10 |
./youcook2/data//raw_videos/training/215/7Ui4OCsawAU.mp4 | place pieces of garlic bread on the plate with the escargot | 215 | 11 | 13 | 224 | 398 | 3 | raw_videos/training/215/7Ui4OCsawAU.mp4#row=11 |
./youcook2/data//raw_videos/training/215/kSyFQ1hWBLU.mp4 | mix the meat garlic chives ginger and chili | 215 | 0 | 11 | 224 | 398 | 3 | raw_videos/training/215/kSyFQ1hWBLU.mp4#row=0 |
./youcook2/data//raw_videos/training/215/kSyFQ1hWBLU.mp4 | place the lemon grass in the shell | 215 | 1 | 8 | 224 | 398 | 3 | raw_videos/training/215/kSyFQ1hWBLU.mp4#row=1 |
./youcook2/data//raw_videos/training/215/kSyFQ1hWBLU.mp4 | place the filling in the shell | 215 | 2 | 10 | 224 | 398 | 3 | raw_videos/training/215/kSyFQ1hWBLU.mp4#row=2 |
./youcook2/data//raw_videos/training/215/kSyFQ1hWBLU.mp4 | place the shells in the steamer | 215 | 3 | 10 | 224 | 398 | 3 | raw_videos/training/215/kSyFQ1hWBLU.mp4#row=3 |
./youcook2/data//raw_videos/training/215/kSyFQ1hWBLU.mp4 | steam the shells | 215 | 4 | 5 | 224 | 398 | 3 | raw_videos/training/215/kSyFQ1hWBLU.mp4#row=4 |
./youcook2/data//raw_videos/training/215/kSyFQ1hWBLU.mp4 | serve the escagot on a plate with soy sauce | 215 | 5 | 7 | 224 | 398 | 3 | raw_videos/training/215/kSyFQ1hWBLU.mp4#row=5 |
./youcook2/data//raw_videos/training/215/X0qjbOeJkF8.mkv | feed the garden snails with grinded corn | 215 | 0 | 27 | 224 | 298 | 3 | raw_videos/training/215/X0qjbOeJkF8.mkv#row=0 |
./youcook2/data//raw_videos/training/215/X0qjbOeJkF8.mkv | wash the snails thoroughly with vinegar and water | 215 | 1 | 61 | 224 | 298 | 3 | raw_videos/training/215/X0qjbOeJkF8.mkv#row=1 |
./youcook2/data//raw_videos/training/215/X0qjbOeJkF8.mkv | heat some water to a boil | 215 | 2 | 3 | 224 | 298 | 3 | raw_videos/training/215/X0qjbOeJkF8.mkv#row=2 |
./youcook2/data//raw_videos/training/215/X0qjbOeJkF8.mkv | boil the snails in the water | 215 | 3 | 25 | 224 | 298 | 3 | raw_videos/training/215/X0qjbOeJkF8.mkv#row=3 |
./youcook2/data//raw_videos/training/215/X0qjbOeJkF8.mkv | smash the snails' shell and wash them again | 215 | 4 | 115 | 224 | 298 | 3 | raw_videos/training/215/X0qjbOeJkF8.mkv#row=4 |
./youcook2/data//raw_videos/training/215/X0qjbOeJkF8.mkv | boil the snails in beer in a pot | 215 | 5 | 43 | 224 | 298 | 3 | raw_videos/training/215/X0qjbOeJkF8.mkv#row=5 |
./youcook2/data//raw_videos/training/215/X0qjbOeJkF8.mkv | heat some better garlic and dried parsley in a pan and fry the snails in it | 215 | 6 | 72 | 224 | 298 | 3 | raw_videos/training/215/X0qjbOeJkF8.mkv#row=6 |
./youcook2/data//raw_videos/training/215/fJ47lmh3uiU.mp4 | heat the butter in a sauce pan | 215 | 0 | 15 | 224 | 398 | 3 | raw_videos/training/215/fJ47lmh3uiU.mp4#row=0 |
./youcook2/data//raw_videos/training/215/fJ47lmh3uiU.mp4 | add the onions to the pan | 215 | 1 | 4 | 224 | 398 | 3 | raw_videos/training/215/fJ47lmh3uiU.mp4#row=1 |
./youcook2/data//raw_videos/training/215/fJ47lmh3uiU.mp4 | season with a little bit salt | 215 | 2 | 5 | 224 | 398 | 3 | raw_videos/training/215/fJ47lmh3uiU.mp4#row=2 |
./youcook2/data//raw_videos/training/215/fJ47lmh3uiU.mp4 | add the snails to the pan | 215 | 3 | 5 | 224 | 398 | 3 | raw_videos/training/215/fJ47lmh3uiU.mp4#row=3 |
./youcook2/data//raw_videos/training/215/fJ47lmh3uiU.mp4 | put the bay leaf in the pan and season it with salt and pepper | 215 | 4 | 13 | 224 | 398 | 3 | raw_videos/training/215/fJ47lmh3uiU.mp4#row=4 |
./youcook2/data//raw_videos/training/215/fJ47lmh3uiU.mp4 | add the wine to the pan | 215 | 5 | 4 | 224 | 398 | 3 | raw_videos/training/215/fJ47lmh3uiU.mp4#row=5 |
./youcook2/data//raw_videos/training/215/fJ47lmh3uiU.mp4 | put the cooked snail on the special baking tray and put compound butter on top | 215 | 6 | 89 | 224 | 398 | 3 | raw_videos/training/215/fJ47lmh3uiU.mp4#row=6 |
./youcook2/data//raw_videos/training/215/fJ47lmh3uiU.mp4 | cook the snails in the oven | 215 | 7 | 31 | 224 | 398 | 3 | raw_videos/training/215/fJ47lmh3uiU.mp4#row=7 |
./youcook2/data//raw_videos/training/215/vw9FgztLKFc.mp4 | add little olive oil diced sweet onion garlic and mushrooms to pan | 215 | 0 | 34 | 224 | 398 | 3 | raw_videos/training/215/vw9FgztLKFc.mp4#row=0 |
./youcook2/data//raw_videos/training/215/vw9FgztLKFc.mp4 | add red wine thyme and escargots | 215 | 1 | 27 | 224 | 398 | 3 | raw_videos/training/215/vw9FgztLKFc.mp4#row=1 |
./youcook2/data//raw_videos/training/215/vw9FgztLKFc.mp4 | transfer the mushrooms and snails to bowls | 215 | 2 | 63 | 224 | 398 | 3 | raw_videos/training/215/vw9FgztLKFc.mp4#row=2 |
./youcook2/data//raw_videos/training/215/vw9FgztLKFc.mp4 | pour the rest of the sauce on them | 215 | 3 | 19 | 224 | 398 | 3 | raw_videos/training/215/vw9FgztLKFc.mp4#row=3 |
./youcook2/data//raw_videos/training/215/vw9FgztLKFc.mp4 | add grated mozzarella cheese over it | 215 | 4 | 32 | 224 | 398 | 3 | raw_videos/training/215/vw9FgztLKFc.mp4#row=4 |
./youcook2/data//raw_videos/training/215/vw9FgztLKFc.mp4 | cook them in an oven | 215 | 5 | 44 | 224 | 398 | 3 | raw_videos/training/215/vw9FgztLKFc.mp4#row=5 |
./youcook2/data//raw_videos/training/215/QTSklobANsU.mkv | clean and rinse canned escargots and pat them dry and later wash the hands | 215 | 0 | 48 | 224 | 400 | 3 | raw_videos/training/215/QTSklobANsU.mkv#row=0 |
./youcook2/data//raw_videos/training/215/QTSklobANsU.mkv | mash some softened butter in a bowl and add 2-3 minced garlic to it | 215 | 1 | 60 | 224 | 400 | 3 | raw_videos/training/215/QTSklobANsU.mkv#row=1 |
./youcook2/data//raw_videos/training/215/QTSklobANsU.mkv | add 1 tbsp of finely chopped chives little salt and white pepper | 215 | 2 | 19 | 224 | 400 | 3 | raw_videos/training/215/QTSklobANsU.mkv#row=2 |
./youcook2/data//raw_videos/training/215/QTSklobANsU.mkv | mix all the ingredients well by adding little bit of sherry cooking wine until the mixture reaches proper consistency | 215 | 3 | 49 | 224 | 400 | 3 | raw_videos/training/215/QTSklobANsU.mkv#row=3 |
./youcook2/data//raw_videos/training/215/QTSklobANsU.mkv | put small dollop of the mixture into the escargot baking dish | 215 | 4 | 50 | 224 | 400 | 3 | raw_videos/training/215/QTSklobANsU.mkv#row=4 |
./youcook2/data//raw_videos/training/215/QTSklobANsU.mkv | place one escargot over each of the dollops of mixture and pop them in | 215 | 5 | 24 | 224 | 400 | 3 | raw_videos/training/215/QTSklobANsU.mkv#row=5 |
./youcook2/data//raw_videos/training/215/QTSklobANsU.mkv | take the rest of the butter mixture and put them on top of escargots | 215 | 6 | 45 | 224 | 400 | 3 | raw_videos/training/215/QTSklobANsU.mkv#row=6 |
./youcook2/data//raw_videos/training/215/QTSklobANsU.mkv | place the dishes on a cooking sheet and put them in the preheated oven at 350-degree c for 15-18 minutes | 215 | 7 | 16 | 224 | 400 | 3 | raw_videos/training/215/QTSklobANsU.mkv#row=7 |
./youcook2/data//raw_videos/training/215/QTSklobANsU.mkv | remove the cooked escargots and serve them in the escargot baking dish itself | 215 | 8 | 20 | 224 | 400 | 3 | raw_videos/training/215/QTSklobANsU.mkv#row=8 |
./youcook2/data//raw_videos/training/215/MrYB9qNgbJ4.mkv | melt truffle butter in a hot pan and add escargot | 215 | 0 | 8 | 224 | 298 | 3 | raw_videos/training/215/MrYB9qNgbJ4.mkv#row=0 |
./youcook2/data//raw_videos/training/215/MrYB9qNgbJ4.mkv | add lobster to the pan | 215 | 1 | 4 | 224 | 298 | 3 | raw_videos/training/215/MrYB9qNgbJ4.mkv#row=1 |
./youcook2/data//raw_videos/training/215/MrYB9qNgbJ4.mkv | add fiddleheads english peas and pickled green beans to the pan | 215 | 2 | 11 | 224 | 298 | 3 | raw_videos/training/215/MrYB9qNgbJ4.mkv#row=2 |
./youcook2/data//raw_videos/training/215/MrYB9qNgbJ4.mkv | add some stock to the pan | 215 | 3 | 5 | 224 | 298 | 3 | raw_videos/training/215/MrYB9qNgbJ4.mkv#row=3 |
./youcook2/data//raw_videos/training/215/MrYB9qNgbJ4.mkv | add truffle oil to the pan | 215 | 4 | 6 | 224 | 298 | 3 | raw_videos/training/215/MrYB9qNgbJ4.mkv#row=4 |
./youcook2/data//raw_videos/training/215/MrYB9qNgbJ4.mkv | transfer the escargot from the pan to a plate | 215 | 5 | 15 | 224 | 298 | 3 | raw_videos/training/215/MrYB9qNgbJ4.mkv#row=5 |
./youcook2/data//raw_videos/training/115/cgtskudIpvg.mkv | pour flour mixture milk and egg into a bowl | 115 | 0 | 8 | 224 | 398 | 3 | raw_videos/training/115/cgtskudIpvg.mkv#row=0 |
./youcook2/data//raw_videos/training/115/cgtskudIpvg.mkv | beat the mixture together | 115 | 1 | 11 | 224 | 398 | 3 | raw_videos/training/115/cgtskudIpvg.mkv#row=1 |
./youcook2/data//raw_videos/training/115/cgtskudIpvg.mkv | dip the hot dogs into the batter | 115 | 2 | 7 | 224 | 398 | 3 | raw_videos/training/115/cgtskudIpvg.mkv#row=2 |
./youcook2/data//raw_videos/training/115/cgtskudIpvg.mkv | deep fry the battered hot dogs | 115 | 3 | 13 | 224 | 398 | 3 | raw_videos/training/115/cgtskudIpvg.mkv#row=3 |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.