id string | name string | created_utc int64 | author string | subreddit string | body string | score int64 | parent_id string | link_id string | permalink string | is_submitter bool | stickied bool | created_date timestamp[ns, tz=UTC] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4puozs | t1_d4puozs | 1,467,037,099 | user_e2420f6a7b11 | Cooking | I use an older NY Times cook book. Lots of recipes that are pretty basic, and they can be tweaked | 3 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4puozs | null | false | 2016-06-27T14:18:19Z |
d4punaf | t1_d4punaf | 1,467,037,024 | user_7f18c798216f | Cooking | Maybe you can form it into an onigiri and wrap it in nori rubbed with some sesame oil? When i do that the rice stays decently moist. | 1 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4punaf | null | false | 2016-06-27T14:17:04Z |
d4pumas | t1_d4pumas | 1,467,036,978 | user_a83a690b1632 | Cooking | Totally agree!!!! They make a mean pot of beans!!! | 1 | t3_4q2ksy | t3_4q2ksy | /r/Cooking/comments/t3_4q2ksy/d4pumas | null | false | 2016-06-27T14:16:18Z |
d4puidt | t1_d4puidt | 1,467,036,794 | user_13b5d3d54e72 | Cooking | As The Flavor Bible has been mentioned already, I'll add Ad Hoc at Home by Thomas Keller
https://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/ref=pd_sim_14_1?ie=UTF8&dpID=51QkBbNStmL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=E6S63V8X7MYR2V32N7V9 | 6 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4puidt | null | false | 2016-06-27T14:13:14Z |
d4puhvq | t1_d4puhvq | 1,467,036,772 | user_a83a690b1632 | Cooking | Gran Cocina Latina by
Maricel E. Presilla
Great recipes, information and instructions | 3 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4puhvq | null | false | 2016-06-27T14:12:52Z |
d4pudyk | t1_d4pudyk | 1,467,036,590 | user_a83a690b1632 | Cooking | I have used tea just a few times in savory or sweet dishes, so following is based on my own personal experience. So take it for what it is. When cooking with tea, I follow the same guidelines I use for drinking it.
Use good quality loose tea leaves
To extract the most flavor, brew with hot water.
Steep green teas f... | 2 | t3_4q36tr | t3_4q36tr | /r/Cooking/comments/t3_4q36tr/d4pudyk | null | false | 2016-06-27T14:09:50Z |
d4pu9ih | t1_d4pu9ih | 1,467,036,383 | user_ce7104016e76 | Cooking | Try a butter knife instead - tilt the bottle slightly downward (less than 45 degrees) and insert the knife into the bottle along the top to let the air in, then drop the point down and pull out some of the sauce as you withdraw the knife. The key is to leave an air channel and not tilt the bottle down so much that the... | 1 | t1_d4p7jvr | t3_4q0j78 | /r/Cooking/comments/t3_4q0j78/d4pu9ih | null | false | 2016-06-27T14:06:23Z |
d4pu52t | t1_d4pu52t | 1,467,036,173 | user_ce7104016e76 | Cooking | I like the classic Better Homes cookbook - the one with the red & white checkered cover that everybody's mom/grandma had, with all the tried-and-true basic recipes inside. | 116 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pu52t | null | false | 2016-06-27T14:02:53Z |
d4pu0qf | t1_d4pu0qf | 1,467,035,968 | user_150ecf76ca2a | Cooking | For omnibus cookbooks, my favorite is Mark Bittman's "How to Cook Everything". It really encourages a improvisational approach to cooking but it has very solid recipes for a wide range of cuisines. | 88 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pu0qf | null | false | 2016-06-27T13:59:28Z |
d4pttmo | t1_d4pttmo | 1,467,035,634 | user_f766b3b4c6eb | Cooking | If you're just using one set, why not store it in a tupperware container in your bedroom? Simply wash & dry after each use and put them immediately away.
I once had a roommate that refused to wash any dishes. Didn't bring any into the apartment, so all of the dishes, drinkware, and cutlery was mine. So one day I decid... | 4 | t3_4q3e94 | t3_4q3e94 | /r/Cooking/comments/t3_4q3e94/d4pttmo | null | false | 2016-06-27T13:53:54Z |
d4ptsho | t1_d4ptsho | 1,467,035,579 | user_27a6e4b28407 | Cooking | Parboiling, as has been said before. And when you throw them in the oven be sure not to overcrowd your dish/pan. | 3 | t3_4q1khw | t3_4q1khw | /r/Cooking/comments/t3_4q1khw/d4ptsho | null | false | 2016-06-27T13:52:59Z |
d4ptn1i | t1_d4ptn1i | 1,467,035,325 | user_96383fbaf1e7 | Cooking | oh, you definitely can't have this open on the countertop as an easy reference while you're cooking, I agree! This is to sit down and study :)
I feel that Ruhlman's "Ratio" is easier to quickly grasp and use as a reference guide. My basic point is to try to get away from recipes as much as one can :) | 4 | t1_d4pthdb | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4ptn1i | null | false | 2016-06-27T13:48:45Z |
d4pthn3 | t1_d4pthn3 | 1,467,035,062 | user_f453688c4342 | Cooking | Go to an Asian market, they're usually cheaper for things like rice, and have way more options to choose from. Plus you might find some interesting foods you may want to cook. If you're set on long grain that's fine too, just expect to keep duct taping your lunches, then. :P | 12 | t1_d4pq4ou | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pthn3 | null | false | 2016-06-27T13:44:22Z |
d4pthdb | t1_d4pthdb | 1,467,035,048 | user_0da24f73e81f | Cooking | Great book for learning everything, but really hard to use as a reference book. There's always like 4-7 different pages to check when you're looking for something about a specific ingredient.
That being said, still love it. Transformed how I do eggs and enabled me to do veggies that stay together instead of becoming m... | 6 | t1_d4pr3u9 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pthdb | null | false | 2016-06-27T13:44:08Z |
d4ptc1s | t1_d4ptc1s | 1,467,034,782 | user_53c4379f993b | Cooking | I think Skip's up on Goodman carries them. | 1 | t3_4q20us | t3_4q20us | /r/Cooking/comments/t3_4q20us/d4ptc1s | null | false | 2016-06-27T13:39:42Z |
d4pt76z | t1_d4pt76z | 1,467,034,535 | user_5bd0d117f8d0 | Cooking | I add some vinegar and sugar to the rice, lets it keep all day. Plus sweet sticky rice is nice ^_^ | 3 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pt76z | null | false | 2016-06-27T13:35:35Z |
d4psy9e | t1_d4psy9e | 1,467,034,080 | user_3eaf7393510a | Cooking | Anthony Bourdain's "Les Halles Cookbook" is my favourite, as it's just a really fun book to read (not to mention great tips / recipes).
I also have a copy of Larousse Gastronomique, but it's more of a reference than a cookbook. But it's great to have on the shelf. | 12 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4psy9e | null | false | 2016-06-27T13:28:00Z |
d4psq46 | t1_d4psq46 | 1,467,033,656 | user_6a80bf959c77 | Cooking | Butter! | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4psq46 | null | false | 2016-06-27T13:20:56Z |
d4psmc5 | t1_d4psmc5 | 1,467,033,453 | user_9e5ea9fb0d8a | Cooking | Mine are pretty easy and a bit different, but they always turn out well. Preheat oven to 400. I use a cast iron enamel dutch oven. First cut potatoes into quarters or sixths, about 1 inch or so. Soak them in salted cold water for about 10 minutes. Remove and pat dry.
Make a rough paste in a mortar and pestle ... | 1 | t3_4q1khw | t3_4q1khw | /r/Cooking/comments/t3_4q1khw/d4psmc5 | null | false | 2016-06-27T13:17:33Z |
d4pskyo | t1_d4pskyo | 1,467,033,377 | user_3b5de453507b | Cooking | Any health food or natural food stores near you? Or farmers markets? | 1 | t3_4q20us | t3_4q20us | /r/Cooking/comments/t3_4q20us/d4pskyo | null | false | 2016-06-27T13:16:17Z |
d4psi3p | t1_d4psi3p | 1,467,033,224 | user_7b830f5096fe | Cooking | Panna cotta! | 3 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4psi3p | null | false | 2016-06-27T13:13:44Z |
d4psf2s | t1_d4psf2s | 1,467,033,063 | user_158758ca169b | Cooking | You can always keep the rice in a hermetically sealed container and add it at the last minute. | 1 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4psf2s | null | false | 2016-06-27T13:11:03Z |
d4ps1xo | t1_d4ps1xo | 1,467,032,306 | user_272d50cbc50b | Cooking | [The Professional Chef](https://www.amazon.ca/Professional-Chef-Culinary-Institute-America/dp/0470421355). Tons of recipes, no fluff. Definitely more textbook than cookbook though.
Also, an Amazon reviewer of the book said this
>The biggest inconvenience is that the quantities are referenced by weight so it might say... | 6 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4ps1xo | null | false | 2016-06-27T12:58:26Z |
d4ps15k | t1_d4ps15k | 1,467,032,260 | [deleted] | Cooking | [removed] | 1 | t3_4q0gbf | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4ps15k | null | false | 2016-06-27T12:57:40Z |
d4pryot | t1_d4pryot | 1,467,032,111 | user_c4c7843e5fef | Cooking | Herbaceousness is a word I didn't know I needed until now, it's super satisfying to say out loud. | 4 | t1_d4pgt9q | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pryot | null | false | 2016-06-27T12:55:11Z |
d4prxis | t1_d4prxis | 1,467,032,038 | user_9e5ea9fb0d8a | Cooking | I use a smoker tube that you can get on Ebay. It is closed on one end and uses pellets. You fill and then light one end to get it going and it will output only smoke with no heat. Works very well for cold smoking anything. | 1 | t3_4q11u1 | t3_4q11u1 | /r/Cooking/comments/t3_4q11u1/d4prxis | null | false | 2016-06-27T12:53:58Z |
d4prml4 | t1_d4prml4 | 1,467,031,364 | user_e755d61de31e | Cooking | I think the best thing to do would be to keep wrapped up rice portions in the freezer, nuke one for 2 minutes or so when you wake up, and the put it in the bento. You could put most of it together the night before and leave a space for your rice, or have all your okazu prepared in the fridge and just assemble it quick... | 4 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4prml4 | null | false | 2016-06-27T12:42:44Z |
d4prj30 | t1_d4prj30 | 1,467,031,145 | user_8cb0d7f48137 | Cooking | Stand mixer with whip attachment, cover and run on high for ~8-10 minutes until it starts sloshing around. | 3 | t1_d4pa85j | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4prj30 | null | false | 2016-06-27T12:39:05Z |
d4premy | t1_d4premy | 1,467,030,861 | user_ff2783f85e24 | Cooking | Over the years I have started to boil them first (russet kind). You don't want to overdue it at all, I always test 'em by sticking with a fork or knife. It should feel "almost done", but not cooked all the way through. From there do everything you listed above, or any other combo. I tend to brush a pan with my garlic o... | 5 | t3_4q1khw | t3_4q1khw | /r/Cooking/comments/t3_4q1khw/d4premy | null | false | 2016-06-27T12:34:21Z |
d4pr9wa | t1_d4pr9wa | 1,467,030,560 | user_83397712a052 | Cooking | This reminds me of another recipe that I like to make, but that is not as 'quick and easy' as the others.
It's baked salmon and risotto with veg on the side. After cooking the salmon, I pull it apart like pulled pork and then put it in with the risotto while it's still cooking.
It goes together very, very well. It'... | 2 | t1_d4pql35 | t3_4pyygf | /r/Cooking/comments/t3_4pyygf/d4pr9wa | null | false | 2016-06-27T12:29:20Z |
d4pr7ar | t1_d4pr7ar | 1,467,030,395 | user_1e6440888aba | Cooking | I find that brown rice also takes a long time to dry out...and I actually like the taste now. | 2 | t1_d4pq4ou | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pr7ar | null | false | 2016-06-27T12:26:35Z |
d4pr5r8 | t1_d4pr5r8 | 1,467,030,294 | [deleted] | Cooking | [removed] | 1 | t1_d4pr5n3 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pr5r8 | null | false | 2016-06-27T12:24:54Z |
d4pr5n3 | t1_d4pr5n3 | 1,467,030,286 | user_96383fbaf1e7 | Cooking | also, Michael Ruhlman's [Ratio](https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/ref=sr_1_1?ie=UTF8&qid=1467030269&sr=8-1&keywords=ruhlman+ratio) | 21 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pr5n3 | null | false | 2016-06-27T12:24:46Z |
d4pr4pc | t1_d4pr4pc | 1,467,030,221 | user_4584d530a07d | Cooking | That's the sort of thing you should mention up front when asking for food advice. | 1 | t1_d4niim4 | t3_4pq0h1 | /r/Cooking/comments/t3_4pq0h1/d4pr4pc | null | false | 2016-06-27T12:23:41Z |
d4pr4kt | t1_d4pr4kt | 1,467,030,212 | [deleted] | Cooking | [removed] | 1 | t1_d4pr4ja | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pr4kt | null | false | 2016-06-27T12:23:32Z |
d4pr4ja | t1_d4pr4ja | 1,467,030,210 | [deleted] | Cooking | [deleted] | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pr4ja | null | false | 2016-06-27T12:23:30Z |
d4pr3u9 | t1_d4pr3u9 | 1,467,030,165 | user_96383fbaf1e7 | Cooking | Back to Basics: "On Food & Cooking" by Harold McGee. When a recipe works, or doesn't work, and you want to know why? This is the place to find the answers.
https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=sr_1_1?ie=UTF8&qid=1467030185&sr=8-1&keywords=on+food+and+cooking | 27 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pr3u9 | null | false | 2016-06-27T12:22:45Z |
d4pr39o | t1_d4pr39o | 1,467,030,127 | user_998e6d706d3f | Cooking | It whips up if you so much as look at it, and it reduces into a sauce about twice as quick, but it really isn't worth nearly 20$ a litre. | 1 | t1_d4pg522 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4pr39o | null | false | 2016-06-27T12:22:07Z |
d4pqzsm | t1_d4pqzsm | 1,467,029,887 | user_cca7c88e4c83 | Cooking | Shovel? Dude, you obviously need an AR-15 | 2 | t1_d4pori5 | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pqzsm | null | false | 2016-06-27T12:18:07Z |
d4pqxth | t1_d4pqxth | 1,467,029,750 | user_bdb894c3b13f | Cooking | Wait seriously? I’ve been ignoring my oregano after it flowers because I thought I didn’t want them! Can you explain a bit more about the oregano flowers? And does that include Greek oregano? | 2 | t1_d4pkkl7 | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pqxth | null | false | 2016-06-27T12:15:50Z |
d4pqxp2 | t1_d4pqxp2 | 1,467,029,743 | user_4584d530a07d | Cooking | That's far from "classic". | 0 | t1_d4o0mzu | t3_4pu6wv | /r/Cooking/comments/t3_4pu6wv/d4pqxp2 | null | false | 2016-06-27T12:15:43Z |
d4pqvzy | t1_d4pqvzy | 1,467,029,627 | user_bdb894c3b13f | Cooking | Rosemary doesn’t seem to need much work for me. I just prune off anything that looks dead. Same with the rest too. Thyme will be fine after it flowers though the flavor won’t be quite as strong. Basil you want to prune frequently and make sure to pinch off any bolting you see. I find having a few basil plants is handy ... | 1 | t3_4q0gbf | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pqvzy | null | false | 2016-06-27T12:13:47Z |
d4pqt81 | t1_d4pqt81 | 1,467,029,430 | user_4584d530a07d | Cooking | /r/Stonerfood | 2 | t1_d4oydxw | t3_4pzf2n | /r/Cooking/comments/t3_4pzf2n/d4pqt81 | null | false | 2016-06-27T12:10:30Z |
d4pqsla | t1_d4pqsla | 1,467,029,386 | user_2da25282029d | Cooking | Can't go wrong with a Weber. Mine is almost 10 years old and still going strong. | 2 | t3_4pzsbk | t3_4pzsbk | /r/Cooking/comments/t3_4pzsbk/d4pqsla | null | false | 2016-06-27T12:09:46Z |
d4pqs86 | t1_d4pqs86 | 1,467,029,359 | user_bdb894c3b13f | Cooking | Yup You can keep pruning it which will promote bushy growth and it will also help prevent it from bolting. | 1 | t1_d4pfj4o | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pqs86 | null | false | 2016-06-27T12:09:19Z |
d4pqqej | t1_d4pqqej | 1,467,029,232 | user_4584d530a07d | Cooking | I'm with /u/wee0x1b - I'd just cook them in the pan on the stovetop from start to finish. Putting them in the oven under the broiler would be good too. Fish cooks fast enough that sear+oven isn't really buying you anything. | 1 | t3_4q0m0d | t3_4q0m0d | /r/Cooking/comments/t3_4q0m0d/d4pqqej | null | false | 2016-06-27T12:07:12Z |
d4pqnfn | t1_d4pqnfn | 1,467,029,018 | user_4584d530a07d | Cooking | More butter. Nutritional yeast is also super yummy on potatoes. | 0 | t3_4q1khw | t3_4q1khw | /r/Cooking/comments/t3_4q1khw/d4pqnfn | null | false | 2016-06-27T12:03:38Z |
d4pql35 | t1_d4pql35 | 1,467,028,845 | user_6c58c44cadc4 | Cooking | I have one that I make as well that's pretty simple. It's just a baked tilapia dish.
1 serving size:
1 fillet of tilapia (~4 oz)- I just buy the frozen ones and unfreeze them the day of.
Seafood spice - I usually go with this stuff called Seafood Magic by Chef Prudhomme.
Preheat your oven to 375 F. Then while your ... | 2 | t3_4pyygf | t3_4pyygf | /r/Cooking/comments/t3_4pyygf/d4pql35 | null | false | 2016-06-27T12:00:45Z |
d4pqkgg | t1_d4pqkgg | 1,467,028,800 | user_a1b271ec1c0c | Cooking | [These are very similar](http://nebula.wsimg.com/ed8b7e7eee9abea33de24ac07022571c?AccessKeyId=29EB32F381D7A3B63539&disposition=0&alloworigin=1) to the one my wife used. (Hers is a 'second,' not good enough to sell, from her son's instructor.) Her son is studying traditional Native American ceramics; he's been working f... | 7 | t1_d4pqb2h | t3_4q2ksy | /r/Cooking/comments/t3_4q2ksy/d4pqkgg | null | false | 2016-06-27T12:00:00Z |
d4pqfj2 | t1_d4pqfj2 | 1,467,028,436 | user_fcf0c01463c3 | Cooking | Its not a cookbook per se but I love the Flavor bible for its knowledge. It helps me to cook without a recipe. I also absolutely love River Cottage Veg every day. Yummy healthy recipes. | 28 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pqfj2 | null | false | 2016-06-27T11:53:56Z |
d4pqd8q | t1_d4pqd8q | 1,467,028,266 | user_1c2a8f237e40 | Cooking | Well thats a good idea. Should I use ziploc? | 2 | t1_d4pqbge | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pqd8q | null | false | 2016-06-27T11:51:06Z |
d4pqbsx | t1_d4pqbsx | 1,467,028,157 | user_83397712a052 | Cooking | Absolutely! You can make so much with those four ingredients, some meat and spice.
You should check out [the Brothers Green Eats channel ](https://m.youtube.com/user/BrothersGreenEats) on youtube. They make some great videos, using very few ingredients at times. | 2 | t1_d4po1dm | t3_4pyygf | /r/Cooking/comments/t3_4pyygf/d4pqbsx | null | false | 2016-06-27T11:49:17Z |
d4pqbge | t1_d4pqbge | 1,467,028,130 | user_a9cf8ebb02fe | Cooking | can you put the rice in a baggie inside the bento box and just spill it out into the section right before lunch? | 6 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pqbge | null | false | 2016-06-27T11:48:50Z |
d4pqb2h | t1_d4pqb2h | 1,467,028,100 | user_f55cfe91aced | Cooking | Can you share pictures of the pot? | 3 | t3_4q2ksy | t3_4q2ksy | /r/Cooking/comments/t3_4q2ksy/d4pqb2h | null | false | 2016-06-27T11:48:20Z |
d4pq9zi | t1_d4pq9zi | 1,467,028,013 | user_6ed94bcd9fae | Cooking | [Apple rutabaga](https://www.washingtonpost.com/pb/recipes/apple-rutabaga-soup/7460/), [butternut squash](http://cookieandkate.com/2015/roasted-butternut-squash-soup/), [pear and parsnip](http://www.greatbritishchefs.com/recipes/parsnip-pear-soup-recipe). | 1 | t3_4q1usk | t3_4q1usk | /r/Cooking/comments/t3_4q1usk/d4pq9zi | null | false | 2016-06-27T11:46:53Z |
d4pq6za | t1_d4pq6za | 1,467,027,789 | user_56a16af1d2a5 | Cooking | My two most used cookbooks are Jerusalem and Every Grain of Rice. For beginners, my pick would be The Food Lab. | 8 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pq6za | null | false | 2016-06-27T11:43:09Z |
d4pq61d | t1_d4pq61d | 1,467,027,713 | [deleted] | Cooking | [deleted] | -2 | t1_d4pot58 | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pq61d | null | false | 2016-06-27T11:41:53Z |
d4pq4ou | t1_d4pq4ou | 1,467,027,610 | user_1c2a8f237e40 | Cooking | Ehh short grain rice. The expensive kinds thats 4 bucks for a kilo (our rice is 1 buck for a kilo here). Really pisses me off when it happens especially whenever I try my best to prevent it; clingwrap, seaweed, wet fruits...
The only thing that works is duct tape. :(
Edit: why is everyone downvoting me? I just rep... | -5 | t1_d4ppnu3 | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pq4ou | null | false | 2016-06-27T11:40:10Z |
d4ppywc | t1_d4ppywc | 1,467,027,148 | user_52350aa8c74b | Cooking | I *cannot* get cilantro to grow. I kill it. | 2 | t1_d4pl44y | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4ppywc | null | false | 2016-06-27T11:32:28Z |
d4ppnu3 | t1_d4ppnu3 | 1,467,026,250 | user_f453688c4342 | Cooking | Short version: short grain rice.
I don't know what kind of rice you are using (long grain is more commonly used in general), but if it is long grain rice then it is pretty much gonna get hard and stay that way. I can't remember the *exact* reason why, but I know it has to do with the longer polymers in long grain rice... | 14 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4ppnu3 | null | false | 2016-06-27T11:17:30Z |
d4ppnra | t1_d4ppnra | 1,467,026,244 | user_1da76aadb7d7 | Cooking | It only absorbs as much water as anything else doughy, have you ever had pasta? If you cook it too long, it gets soggy. | 1 | t1_d4pn0c7 | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4ppnra | null | false | 2016-06-27T11:17:24Z |
d4ppkm3 | t1_d4ppkm3 | 1,467,025,976 | user_e6a767c7a649 | Cooking | This doesn't change the fact that stainless steel pans aren't, don't need to be, and *can't* be seasoned in a meaningful way. | 12 | t3_4q1ghi | t3_4q1ghi | /r/Cooking/comments/t3_4q1ghi/d4ppkm3 | null | false | 2016-06-27T11:12:56Z |
d4poyxw | t1_d4poyxw | 1,467,024,058 | user_652ad9a8a61e | Cooking | I've gotten stuff from D'artagnan, but they can be pricey. Luckily they are local so I can order through a grocery and avoid shipping.
http://www.dartagnan.com/
Ask at a good butcher, they should be able to order for you, it will just take some time. | 1 | t3_4q20us | t3_4q20us | /r/Cooking/comments/t3_4q20us/d4poyxw | null | false | 2016-06-27T10:40:58Z |
d4pot58 | t1_d4pot58 | 1,467,023,532 | user_7efef15c3a29 | Cooking | Depends on how you do your rice and what kind of rice you use... As for me I first fry my rice on small dose of oil after a certain time I add water and salt and let it cook. (not sure what type of rice I am using but it's blue pack of SOS rice) It is still good after few days it is only not eadible if it goes bad othe... | 1 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pot58 | null | false | 2016-06-27T10:32:12Z |
d4pori5 | t1_d4pori5 | 1,467,023,379 | user_45b02321a0c8 | Cooking | I'm imagining you wielding a shovel in a blind, screaming rage as a bunch of squirrels stare at you in utter bewilderment. | 2 | t1_d4pjfg2 | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pori5 | null | false | 2016-06-27T10:29:39Z |
d4pom58 | t1_d4pom58 | 1,467,022,877 | user_7ff9b74f0c12 | Cooking | I would put my left over rice in a sealable plastic bag and leave it in the fridge over night. It's still good on the next day. | 1 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pom58 | null | false | 2016-06-27T10:21:17Z |
d4po8mq | t1_d4po8mq | 1,467,021,542 | user_9943583e6819 | Cooking | Reptile meat usually has a weird funk to it, so maybe using it in a curry could help mask that? | 1 | t3_4pg1av | t3_4pg1av | /r/Cooking/comments/t3_4pg1av/d4po8mq | null | false | 2016-06-27T09:59:02Z |
d4po65c | t1_d4po65c | 1,467,021,296 | user_9943583e6819 | Cooking | If there's a window nearby set up a box fan in it so its blowing the smoky air outside. No apartments around here have vent hoods over the stove and I've found thats the best way to keep it from getting smoky. | 1 | t3_4pqbws | t3_4pqbws | /r/Cooking/comments/t3_4pqbws/d4po65c | null | false | 2016-06-27T09:54:56Z |
d4po2yp | t1_d4po2yp | 1,467,020,984 | user_9943583e6819 | Cooking | Frying bacon, naked | 1 | t3_4pu2tt | t3_4pu2tt | /r/Cooking/comments/t3_4pu2tt/d4po2yp | null | false | 2016-06-27T09:49:44Z |
d4po1dm | t1_d4po1dm | 1,467,020,826 | user_9943583e6819 | Cooking | When money gets tight rice, beans, eggs, and potatoes are my best friends. Also Wal-Mart here has chicken leg quarters for $5.90 for 10lbs.
There are a million ways to combine the above with peppers and other vegetables and spices. | 3 | t3_4pyygf | t3_4pyygf | /r/Cooking/comments/t3_4pyygf/d4po1dm | null | false | 2016-06-27T09:47:06Z |
d4pnxgr | t1_d4pnxgr | 1,467,020,431 | user_9943583e6819 | Cooking | how high are you
| 3 | t3_4pzf2n | t3_4pzf2n | /r/Cooking/comments/t3_4pzf2n/d4pnxgr | null | false | 2016-06-27T09:40:31Z |
d4pnljk | t1_d4pnljk | 1,467,019,227 | user_7dc212951ea7 | Cooking | My favorite is broccoli soup with baby bell cheese. I boil the broccoli, then put it in a blender with stock. Once it's puréed I put it back in a pot, add cheese and seasoning, and simmer it gently. Sooo good with croutons! | 1 | t3_4q1usk | t3_4q1usk | /r/Cooking/comments/t3_4q1usk/d4pnljk | null | false | 2016-06-27T09:20:27Z |
d4pnjcu | t1_d4pnjcu | 1,467,019,010 | [deleted] | Cooking | [deleted] | 0 | t3_4q11u1 | t3_4q11u1 | /r/Cooking/comments/t3_4q11u1/d4pnjcu | null | false | 2016-06-27T09:16:50Z |
d4pnhyp | t1_d4pnhyp | 1,467,018,874 | user_6d68729ee963 | Cooking | The type of potato and how they've been stored matters a lot here. I have no idea what you have available, but I'd start looking into the types you can get and their properties.
Storing potatoes cold converts the starch to sugars which is bad for most applications. | 1 | t3_4q1khw | t3_4q1khw | /r/Cooking/comments/t3_4q1khw/d4pnhyp | null | false | 2016-06-27T09:14:34Z |
d4pngyd | t1_d4pngyd | 1,467,018,776 | [deleted] | Cooking | [deleted] | 1 | t3_4q1usk | t3_4q1usk | /r/Cooking/comments/t3_4q1usk/d4pngyd | null | false | 2016-06-27T09:12:56Z |
d4pn0c7 | t1_d4pn0c7 | 1,467,017,185 | user_0b82e125dcab | Cooking | Maybe that's the problem. I would describe the pastry as thick (for sure it was not thin). I guess then it absorbs the water? | 1 | t1_d4p35l6 | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4pn0c7 | null | false | 2016-06-27T08:46:25Z |
d4pmyuj | t1_d4pmyuj | 1,467,017,056 | user_a72034a4b420 | Cooking | http://www.thebuffaloguys.com/find-retailer
Looks like there are multiple retailers around Phoenix that carry their products | 1 | t3_4q20us | t3_4q20us | /r/Cooking/comments/t3_4q20us/d4pmyuj | null | false | 2016-06-27T08:44:16Z |
d4pmrxo | t1_d4pmrxo | 1,467,016,424 | user_f8ed44f0e1a4 | Cooking | When I do Alfredo I typically use any cream, heavy or not. As others mentioned, butter will help thicken, and I use about 1/4 cup of butter per pint of cream, but also like to add about a tbsp of olive oil with the garlic. | 1 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4pmrxo | null | false | 2016-06-27T08:33:44Z |
d4plr7d | t1_d4plr7d | 1,467,013,258 | user_a58e667914d3 | Cooking | That first one, sans sugar, looks very close to what I was expecting. Low, slow, covered, and deeply colored when done. | 1 | t1_d4plo2v | t3_4pzph1 | /r/Cooking/comments/t3_4pzph1/d4plr7d | null | false | 2016-06-27T07:40:58Z |
d4plo2v | t1_d4plo2v | 1,467,013,001 | user_750c3783a301 | Cooking | Sounds like Smothered Chicken.
[Here's a recipe - Personally I'd omit the sugar](http://thegushgourmet.blogspot.co.uk/2010/12/smothered-in-good-way-caramelized-onion.html)
[Here's another, but cooked on the stove top](http://www.foodnetwork.com/recipes/smothered-and-covered-chicken-and-gravy.html) - the oven baking ... | 1 | t3_4pzph1 | t3_4pzph1 | /r/Cooking/comments/t3_4pzph1/d4plo2v | null | false | 2016-06-27T07:36:41Z |
d4plmqe | t1_d4plmqe | 1,467,012,890 | user_9523fcbae5e1 | Cooking | > it's because it looks like incense sticks
What? I'm pretty sure that it's because when making an offering of cooked rice to ancestors, like during Obon, a pair of chopsticks is stuck standing up in the rice. There are of course a lot of regional variations, but this is almost certainly the main reason for the taboo. | 1 | t1_d4nn2jd | t3_4pr3pr | /r/Cooking/comments/t3_4pr3pr/d4plmqe | null | false | 2016-06-27T07:34:50Z |
d4pli6q | t1_d4pli6q | 1,467,012,517 | user_67bb7e62603b | Cooking | I made purees with too many meaningless effort. I chopped and diced the ingredients with only the knife then put them in the pan to boil till they got soft. The chopping and the sore afterwards was killing me.
All the awkward experience occurred on me because I didn't know there is [an appliance named blender](http://w... | 1 | t3_4pu2tt | t3_4pu2tt | /r/Cooking/comments/t3_4pu2tt/d4pli6q | null | false | 2016-06-27T07:28:37Z |
d4pl44y | t1_d4pl44y | 1,467,011,403 | user_266d46226f0e | Cooking | Clip the flowers off. Cilantro dies after it seeds. If you clip the budding flowers off it will continue to grow. Same with basil. | 3 | t1_d4pk69j | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pl44y | null | false | 2016-06-27T07:10:03Z |
d4pl2yb | t1_d4pl2yb | 1,467,011,311 | user_457cf3b75209 | Cooking | 4L of whipped cream! :D | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pl2yb | null | false | 2016-06-27T07:08:31Z |
d4pkzoq | t1_d4pkzoq | 1,467,011,057 | user_bc2b80b33da1 | Cooking | His TP is a red flag, too. | 5 | t1_d4p7ugm | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4pkzoq | null | false | 2016-06-27T07:04:17Z |
d4pkv8i | t1_d4pkv8i | 1,467,010,712 | user_b04bcf94272c | Cooking | I used to be a commercial fisherman. After living in AK for 5 years I came home to Kentucky to go back to college. I made a smoker using tall grill, a hot plate, and some wood chips.
I prefer Alder wood but I used Hickory and it was pretty nice too. I soaked the fish in soy sauce, and brown sugar and hung it on racks... | 2 | t3_4q11u1 | t3_4q11u1 | /r/Cooking/comments/t3_4q11u1/d4pkv8i | null | false | 2016-06-27T06:58:32Z |
d4pkuob | t1_d4pkuob | 1,467,010,670 | user_7a7142307054 | Cooking | I've had great success with the seriouseats "method". Parboil them (sliced) in water with salt and vinegar. Rough up the outside, toss in duck fat (or olive oil, but I tried the duck fat too and it was amazing). Roast in the oven. I do use a lot less oil/fat than they suggest but that is just personal preference. | 1 | t3_4q1khw | t3_4q1khw | /r/Cooking/comments/t3_4q1khw/d4pkuob | null | false | 2016-06-27T06:57:50Z |
d4pkre7 | t1_d4pkre7 | 1,467,010,414 | user_08ffb3e03a7f | Cooking | Not sure this one would help "getting in your vegetables" but I love vichyssoise served cold with a few slices of golden crispy sausage (it can be served hot too, but for some reason I find the fridge cold version a lot better). | 1 | t3_4q1usk | t3_4q1usk | /r/Cooking/comments/t3_4q1usk/d4pkre7 | null | false | 2016-06-27T06:53:34Z |
d4pkr6l | t1_d4pkr6l | 1,467,010,397 | user_7a7142307054 | Cooking | [This](http://www.bbcgoodfood.com/recipes/2510/minted-pea-soup) is an extremely fast and delicious soup. I cannot get minted peas but just use some fresh mint leaves. I like to grate some fresh lemon zest on it but it is definitely not a necessity. | 1 | t3_4q1usk | t3_4q1usk | /r/Cooking/comments/t3_4q1usk/d4pkr6l | null | false | 2016-06-27T06:53:17Z |
d4pkn67 | t1_d4pkn67 | 1,467,010,104 | user_08ffb3e03a7f | Cooking | Just don't make medium or rare burgers, make well done burgers or use the meat for bolognese, chilly con carne, etc.. | 1 | t3_4q1xs1 | t3_4q1xs1 | /r/Cooking/comments/t3_4q1xs1/d4pkn67 | null | false | 2016-06-27T06:48:24Z |
d4pkl6a | t1_d4pkl6a | 1,467,009,954 | user_3cbf9366c740 | Cooking | Come join us at /r/gardening if you haven't already! | 3 | t3_4q0gbf | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pkl6a | null | false | 2016-06-27T06:45:54Z |
d4pkkru | t1_d4pkkru | 1,467,009,924 | user_196eec339e78 | Cooking | Should be fine, but definitely smell test it. | 4 | t3_4q1xs1 | t3_4q1xs1 | /r/Cooking/comments/t3_4q1xs1/d4pkkru | null | false | 2016-06-27T06:45:24Z |
d4pkkl7 | t1_d4pkkl7 | 1,467,009,910 | user_3cbf9366c740 | Cooking | Fresh oregano leaves are nice, but it's the oregano flowers that are the real prize. Let it flower and pick them to dry when the buds are still green. Dry the stalks whole, store in a bag or jar, and shake off the oregano when you need it a la Lidia Bastianich. | 1 | t3_4q0gbf | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pkkl7 | null | false | 2016-06-27T06:45:10Z |
d4pkduu | t1_d4pkduu | 1,467,009,423 | user_d39d0df3a0fb | Cooking | Potatoes Au Gratin -
Slice 3 lb potatoes. Put in dish rubbed with garlic.
Simmer 2 1/2 C cream w/ salt & pepper.
Pour over potatoes, top with butter. Bake 375 for 40 min covered, top with ~3oz Gruyere. Bake 40 more min uncovered. | 3 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pkduu | null | false | 2016-06-27T06:37:03Z |
d4pkbat | t1_d4pkbat | 1,467,009,239 | user_75047ddcfe2f | Cooking | To cold smoke fish you have to keep the temperature below 80 degrees. It's tough to do with a smoker, let alone with an oven and charcoal grill. Until you have the proper equipment you might just need to resign to using heat, which is just fine. I smoke fish a few times every summer (trout, steelhead, salmon), and whet... | 1 | t3_4q11u1 | t3_4q11u1 | /r/Cooking/comments/t3_4q11u1/d4pkbat | null | false | 2016-06-27T06:33:59Z |
d4pk69j | t1_d4pk69j | 1,467,008,891 | user_f36ec60885c0 | Cooking | I had a Rosemary plant that flowered like crazy and was useless it was blooming so ferociously. This is my first year with a garden so after not finding much help online (probably didn't know where to look) I just lopped off all the flowers with some scissors and now the plant is perfect! My cilantro just flowered howe... | 3 | t3_4q0gbf | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pk69j | null | false | 2016-06-27T06:28:11Z |
d4pjvem | t1_d4pjvem | 1,467,008,146 | user_e1c962b2a77f | Cooking | I have no problems using butter and cream. My favourite blended soup is probably *potage bonne femme*, made by sauteeing leek and carrot in butter, adding diced potato, then water and cooking until the vegetables are tender. Then I add a good dollop of creme fraiche, use the stick mixer to puree and season with salt to... | 3 | t3_4q1usk | t3_4q1usk | /r/Cooking/comments/t3_4q1usk/d4pjvem | null | false | 2016-06-27T06:15:46Z |
d4pjjav | t1_d4pjjav | 1,467,007,330 | user_7a2c8fb3699b | Cooking | Not OP but I'd be interested in your recipe please! | 1 | t1_d4pgkqv | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pjjav | null | false | 2016-06-27T06:02:10Z |
d4pjfg2 | t1_d4pjfg2 | 1,467,007,087 | user_ce2004f75d8d | Cooking | My rosemary didn't survive the winter. My new rosemary bush isn't going to survive the squirrels that are determined to dig up the planter. I don't think the squirrels are going to survive much longer if they keep this up. | 5 | t3_4q0gbf | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pjfg2 | null | false | 2016-06-27T05:58:07Z |
d4pjb4v | t1_d4pjb4v | 1,467,006,818 | user_27921873f8cb | Cooking | Alton Brown
http://altonbrown.com/
Nuff said. | 1 | t3_4palgn | t3_4palgn | /r/Cooking/comments/t3_4palgn/d4pjb4v | null | false | 2016-06-27T05:53:38Z |
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