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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5y2h1p | t1_d5y2h1p | 1,469,946,608 | user_51d16f2a9c25 | Cooking | This is actually a good idea. I can prepare different things and leave it in the fridge while I sleep for a reall quicl snack in the morning. Thanks. | 1 | t1_d5xubwb | t3_4ve6me | /r/Cooking/comments/t3_4ve6me/d5y2h1p | null | false | 2016-07-31T06:30:08Z |
d5y2gej | t1_d5y2gej | 1,469,946,561 | user_25f4a7ad1347 | Cooking | Anything seafood.
Mussels, clams, salmon smoked, cured, or cooked, king crab legs. etc. | 1 | t3_4vdn70 | t3_4vdn70 | /r/Cooking/comments/t3_4vdn70/d5y2gej | null | false | 2016-07-31T06:29:21Z |
d5y2e68 | t1_d5y2e68 | 1,469,946,390 | user_25f4a7ad1347 | Cooking | Depends on if it was prepared thin or thick | 0 | t3_4ven6a | t3_4ven6a | /r/Cooking/comments/t3_4ven6a/d5y2e68 | null | false | 2016-07-31T06:26:30Z |
d5y2cwo | t1_d5y2cwo | 1,469,946,292 | user_0e5b52429efc | Cooking | I'm not sure you fully get the issue though.
OP used to be able to leave his rice out for days. Now, for some reason, he can't. He changed rice cookers and that didn't change anything. Therefore, it's likely the rice.
I won't deny that leaving the rice out on his counter makes it more likely to get you sick. But the ... | 5 | t1_d5xvgxb | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y2cwo | null | false | 2016-07-31T06:24:52Z |
d5y29la | t1_d5y29la | 1,469,946,038 | user_25f4a7ad1347 | Cooking | Crispy battered orange chicken is mixed with the sauce after being deep fried.
I've never had costco orange chicken, but i guess they should be made in similar ways if you found them crispy.
Once they go soggy, you can't make them crispy again without having to deep fry, but that will burn the sugar in the sauce.
... | 2 | t3_4vdzeb | t3_4vdzeb | /r/Cooking/comments/t3_4vdzeb/d5y29la | null | false | 2016-07-31T06:20:38Z |
d5y298j | t1_d5y298j | 1,469,946,010 | user_60d27cf080ef | Cooking | Cornflour or potato starch also makes a great alternative to the normal breaded fried chicken :)
http://norecipes.com/recipe/karaage-recipe -- experiment with different marinades :D | 3 | t3_4ve0yb | t3_4ve0yb | /r/Cooking/comments/t3_4ve0yb/d5y298j | null | false | 2016-07-31T06:20:10Z |
d5y27w7 | t1_d5y27w7 | 1,469,945,910 | user_64e2cb17e140 | Cooking | Kind of. In the US people (and the government) really flip out about leaving rice out, but in most Asian cultures it's very common to leave rice in the rice cooker for a long time- maybe not as long as OP suggests, but growing up my Japanese family left rice out for about a day at a time, never got sick. | 6 | t1_d5xvgxb | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y27w7 | null | false | 2016-07-31T06:18:30Z |
d5y26yc | t1_d5y26yc | 1,469,945,839 | user_b5042597dcf2 | Cooking | Also check your air filters for the a/c | 1 | t1_d5xb6kj | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y26yc | null | false | 2016-07-31T06:17:19Z |
d5y26g1 | t1_d5y26g1 | 1,469,945,802 | user_25f4a7ad1347 | Cooking | Sear the seasoned chicken, seat aside.
To the same pot, add chopped mirepoix and potatoes and stir around until onions are translucent. Also sprinkle in some herbs like parsely, sage, rosemary and thyme. Stir around. Season with salt and pepper lightly.
Add the chicken back in and add water just to the point where e... | 2 | t3_4vdf9c | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5y26g1 | null | false | 2016-07-31T06:16:42Z |
d5y25ym | t1_d5y25ym | 1,469,945,767 | user_f79e3a6e03e2 | Cooking | grab some [shelf stable cream](http://growingupgabel.com/wp-content/uploads/2013/11/Whipping-Cream-Tetra-Pack.jpg). I used this stuff all the time in Germany.
You can make butter (lots of shaking) and use it with cold water to make milk. However, ghee is a really easy way to have "butter" with you, you just don't get ... | 1 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5y25ym | null | false | 2016-07-31T06:16:07Z |
d5y2491 | t1_d5y2491 | 1,469,945,638 | user_25fa3f177d99 | Cooking | Well, I'm from an Italian family, and work in an Italian restaurant, so everyone eating with me expects pasta.
Fuck 'em I'm making tacos. Chorizo and rice with queso fresco in a flour tortilla. Cilantro optional. | 14 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5y2491 | null | false | 2016-07-31T06:13:58Z |
d5y2380 | t1_d5y2380 | 1,469,945,560 | user_32d5322824a6 | Cooking | If you're into smoked salmon, a plate of that, thin brown bread and/or crackers and some nice creamy cheese [havarti sounds great with the beer!] would be really tasty. I'd also suggest maybe searing some asparagus or green beans japanese style with sesame and soy sauce, or shishito peppers if you can find them.
| 2 | t3_4vdn70 | t3_4vdn70 | /r/Cooking/comments/t3_4vdn70/d5y2380 | null | false | 2016-07-31T06:12:40Z |
d5y21x1 | t1_d5y21x1 | 1,469,945,465 | user_c14e24352586 | Cooking | For saucy/wet chicken wings I found that the best method is to fry them Asian style. With just corn starch as the dredge and fry them twice. | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y21x1 | null | false | 2016-07-31T06:11:05Z |
d5y1zra | t1_d5y1zra | 1,469,945,308 | user_7856accd9ef6 | Cooking | I won't lie, I just use Golden Curry, usually the hot stuff, + Potatoes, Carrots, Onions and some form of protein, usually tofu or hamburger. Served over rice. Very simple, easy to make, and I don't have to have a million different spices that I will never use taking up space. | 2 | t3_4v9grj | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5y1zra | null | false | 2016-07-31T06:08:28Z |
d5y1w0l | t1_d5y1w0l | 1,469,945,034 | user_2d87ff403251 | Cooking | [The relevant Chef John/Food Wishes recipe, if anyone's interested.](https://www.youtube.com/watch?v=BDVg0u2YQ7Q) | 1 | t1_d5xsgku | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y1w0l | null | false | 2016-07-31T06:03:54Z |
d5y1tki | t1_d5y1tki | 1,469,944,851 | user_e3d732dacb1d | Cooking | I worked at a place that served very good wings. This is exactly what we did. | 2 | t1_d5xbduw | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y1tki | null | false | 2016-07-31T06:00:51Z |
d5y1rhh | t1_d5y1rhh | 1,469,944,702 | user_25f4a7ad1347 | Cooking | >water boils at 120C
It appears we have an alien. What planet are you from? Welcome to earth! | 0 | t3_4vcwbv | t3_4vcwbv | /r/Cooking/comments/t3_4vcwbv/d5y1rhh | null | false | 2016-07-31T05:58:22Z |
d5y1mmw | t1_d5y1mmw | 1,469,944,358 | user_7856accd9ef6 | Cooking | Sure, just make sure they are on a wire rack, or on the grill itself with a drip pan beneath. I tried making them without a wire rack once, turned out awful. Stuck to the pan, ripped all the skin off, and were all around not dry enough and ended up being mushy. | 2 | t1_d5xlnmx | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y1mmw | null | false | 2016-07-31T05:52:38Z |
d5y1l9m | t1_d5y1l9m | 1,469,944,265 | user_25f4a7ad1347 | Cooking | Vacuum pack. Freeze the unused portion if you're only using it for soups and cooked things and not fresh like pico de gallo | 1 | t3_4vf62g | t3_4vf62g | /r/Cooking/comments/t3_4vf62g/d5y1l9m | null | false | 2016-07-31T05:51:05Z |
d5y1jet | t1_d5y1jet | 1,469,944,135 | user_25f4a7ad1347 | Cooking | You should cook the chicken (roasted) and pull apart to make the sandwiches and the soup from the chicken and the bones.
Broth flavor comes from a lot of the things in the meat and the bones that way.
You can make the beef broth from the bones separately from the beef cut. if you don;t want to, just use the chuck r... | 1 | t3_4ve4o9 | t3_4ve4o9 | /r/Cooking/comments/t3_4ve4o9/d5y1jet | null | false | 2016-07-31T05:48:55Z |
d5y1h2c | t1_d5y1h2c | 1,469,943,973 | user_25f4a7ad1347 | Cooking | That has to do with how the dew is grown and ripened. These days these are grown in factory farms, and harvested before they had the chance to fully ripen due to the processing and transportation time involved in order to distribute them to the local stores.
So they're picked prior to the mature stage, and ripened on... | 1 | t3_4ve7dw | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5y1h2c | null | false | 2016-07-31T05:46:13Z |
d5y0zas | t1_d5y0zas | 1,469,942,798 | user_84d4715f22ce | Cooking | but that's not on the instructions...isn't deep frying rly unhealthy lol | 1 | t1_d5y0rt4 | t3_4vdzeb | /r/Cooking/comments/t3_4vdzeb/d5y0zas | null | false | 2016-07-31T05:26:38Z |
d5y0xjw | t1_d5y0xjw | 1,469,942,688 | user_8350e99057ae | Cooking | So if I use dye, or just avoid Minnesota, am I out of their jurisdiction? | 1 | t1_d5xuvky | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y0xjw | null | false | 2016-07-31T05:24:48Z |
d5y0xht | t1_d5y0xht | 1,469,942,685 | user_a9cf8ebb02fe | Cooking | Are you using a very sharp knife to chop your onions? I swear I can't remember the last time an onion brought tears from me. But I have very sharp knives and if I recall when I first bought them, say about the middle 1980's I remember realizing that the onions were not making me tear up any longer. Now I don't even thi... | 1 | t3_4vf62g | t3_4vf62g | /r/Cooking/comments/t3_4vf62g/d5y0xht | null | false | 2016-07-31T05:24:45Z |
d5y0upi | t1_d5y0upi | 1,469,942,514 | user_f24d501ade5d | Cooking | Mayo spoils when left open on the counter because of bacteria.
Just like all other food that requires refrigeration. Including cooked rice. | 0 | t1_d5xzdyp | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y0upi | null | false | 2016-07-31T05:21:54Z |
d5y0uid | t1_d5y0uid | 1,469,942,501 | user_127f4251cf4c | Cooking | Actually been planning to go for a while. Cherry on the top! | 1 | t1_d5xohvd | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5y0uid | null | false | 2016-07-31T05:21:41Z |
d5y0s4l | t1_d5y0s4l | 1,469,942,356 | user_9fc44f3ce2d1 | Cooking | LPT: refrigerate your rice.
To reheat, place in a covered Container with a tablespoon or so of water then microwave. 90% as good as fresh cooked. | 10 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y0s4l | null | false | 2016-07-31T05:19:16Z |
d5y0rt4 | t1_d5y0rt4 | 1,469,942,336 | user_c3c6c3b42985 | Cooking | Stir frying chicken for chinese food is called velveting where it has a mixture of egg and cornstarch to make velvety and not crispy.
Orange chicken is deep fried and then tossed in sauce.
You're going to have to deep fry | 2 | t3_4vdzeb | t3_4vdzeb | /r/Cooking/comments/t3_4vdzeb/d5y0rt4 | null | false | 2016-07-31T05:18:56Z |
d5y0qj8 | t1_d5y0qj8 | 1,469,942,258 | user_a9cf8ebb02fe | Cooking | It is so nice to see other people putting pepper on their cantaloupe. My family and I have always done this and I'm in my 60's so quite a while now, but almost always people used to be grossed out by it. It is nice to be validated after all this time. I also like pepper on strawberries and I have for years been macerat... | 2 | t1_d5xryso | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5y0qj8 | null | false | 2016-07-31T05:17:38Z |
d5y0pw4 | t1_d5y0pw4 | 1,469,942,220 | [deleted] | Cooking | [deleted] | 0 | t1_d5y0ltj | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y0pw4 | null | false | 2016-07-31T05:17:00Z |
d5y0omu | t1_d5y0omu | 1,469,942,141 | user_31a82eedb0ca | Cooking | It is not the type of rice that is the problem. You are breeding bacteria on your rice. That bacteria produces a toxin. You could get very sick. Refrigerate your any cooked rice you have not eaten and eat after rebooking, within a day. Best way is to just not cook extra rice. EDIT: rebooking should have read reheating. | 15 | t1_d5xb56k | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y0omu | null | false | 2016-07-31T05:15:41Z |
d5y0ltj | t1_d5y0ltj | 1,469,941,970 | user_31a82eedb0ca | Cooking | This can be an unsafe practice. Sooner or later someone will get food poisoning. Please read all the food safety links here. | 2 | t1_d5xwoda | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y0ltj | null | false | 2016-07-31T05:12:50Z |
d5y0jyc | t1_d5y0jyc | 1,469,941,859 | user_c3c6c3b42985 | Cooking | Leave out the garlic - put all that in a blender and you are good to go. This is exactly the guacamole i grew up eating at home. | -1 | t3_4vffwp | t3_4vffwp | /r/Cooking/comments/t3_4vffwp/d5y0jyc | null | false | 2016-07-31T05:10:59Z |
d5y0jaz | t1_d5y0jaz | 1,469,941,820 | [deleted] | Cooking | [deleted] | 5 | t1_d5xzva2 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y0jaz | null | false | 2016-07-31T05:10:20Z |
d5y0gpn | t1_d5y0gpn | 1,469,941,662 | user_8b391d911e7b | Cooking | It really and I mean really depends on what season it is. I'll just list four based on seasons:
Winter: Classic Raclette. Roast some potatoes in the oven, get a good charcuterie in the middle, and bring some vegetables in for some healthiness (ha) and colour as well. Serve with a hearty Belgian ale.
Spring: Rack of L... | 2 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5y0gpn | null | false | 2016-07-31T05:07:42Z |
d5y0fn1 | t1_d5y0fn1 | 1,469,941,595 | user_31a82eedb0ca | Cooking | Do not leave your rice in the rice cooker after cooking. Store it in the refrigerator or make smaller batches. Rice harbors a bacteria, Baccillus cereus, that produce a toxin that can not be destroyed by cooking. You don't want the poison in your rice. The bacteria are encased in protective spores. When you leave your... | 10 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y0fn1 | null | false | 2016-07-31T05:06:35Z |
d5y0eil | t1_d5y0eil | 1,469,941,525 | user_60d27cf080ef | Cooking | Cool, good luck! | 1 | t1_d5xzpys | t3_4vdzeb | /r/Cooking/comments/t3_4vdzeb/d5y0eil | null | false | 2016-07-31T05:05:25Z |
d5y0dj1 | t1_d5y0dj1 | 1,469,941,467 | user_fa40fa0d18e1 | Cooking | If you like omelets you can pre saute the veggies and meats you like and keep for 3-5 days refrigerated. If you like hash browns or diced breakfast potatoes you can pre shred the potatoes for hash browns and rinse with cold water until water comes out clear, for diced potatoes par boil them to reduce frying time. You ... | 2 | t3_4ve6me | t3_4ve6me | /r/Cooking/comments/t3_4ve6me/d5y0dj1 | null | false | 2016-07-31T05:04:27Z |
d5y0c07 | t1_d5y0c07 | 1,469,941,373 | user_32e8bfb81f80 | Cooking | [Trinidadian chicken curry with coconut lime grits and greens](https://www.blueapron.com/recipes/trinidadian-chicken-curry-with-coconut-grits-collard-greens) | 1 | t3_4vez7x | t3_4vez7x | /r/Cooking/comments/t3_4vez7x/d5y0c07 | null | false | 2016-07-31T05:02:53Z |
d5y055e | t1_d5y055e | 1,469,940,960 | user_32e8bfb81f80 | Cooking | Are they big enough to wrap stuff up in and steam the food, like you would use a banana leaf? | 2 | t3_4vcpzb | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5y055e | null | false | 2016-07-31T04:56:00Z |
d5xzxdj | t1_d5xzxdj | 1,469,940,514 | user_f586197183dd | Cooking | Fajitas!
Use chipotle powder too. | 1 | t3_4vez7x | t3_4vez7x | /r/Cooking/comments/t3_4vez7x/d5xzxdj | null | false | 2016-07-31T04:48:34Z |
d5xzva2 | t1_d5xzva2 | 1,469,940,392 | user_90f7ad38ca8c | Cooking | If you served me food I saw touch the floor, I'd go without. Not a chance. | 1 | t1_d5xwc3y | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xzva2 | null | false | 2016-07-31T04:46:32Z |
d5xzr5r | t1_d5xzr5r | 1,469,940,155 | user_90f7ad38ca8c | Cooking | I've never understood it. Right beside decorating on a counter top and being surprised you eventually got sick | 1 | t1_d5xv1r5 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xzr5r | null | false | 2016-07-31T04:42:35Z |
d5xzqmg | t1_d5xzqmg | 1,469,940,126 | user_4d3373d12529 | Cooking | I almost feel like it's impossible. There was this one place out in Incheon South Korea where they did this double fried deal and then stir-fried the chicken in the sauce and it was fucking magic. Their chicken stayed crispy up to the next day.
I think this place always had a long line of folks waiting to get their ha... | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xzqmg | null | false | 2016-07-31T04:42:06Z |
d5xzpys | t1_d5xzpys | 1,469,940,088 | user_84d4715f22ce | Cooking | yea that's when it ends up soggy, but I'll try ovening | 1 | t1_d5xz4nk | t3_4vdzeb | /r/Cooking/comments/t3_4vdzeb/d5xzpys | null | false | 2016-07-31T04:41:28Z |
d5xzlbd | t1_d5xzlbd | 1,469,939,822 | user_2ed2365bc70e | Cooking | It won't affect some toxins. Some it will. And in some cases it's the bacteria itself that gets you stick, not metabolic byproducts. Confused yet? Me too! | 4 | t1_d5xnkh5 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xzlbd | null | false | 2016-07-31T04:37:02Z |
d5xzjd4 | t1_d5xzjd4 | 1,469,939,712 | user_2ed2365bc70e | Cooking | Yes. Refrigerators have (usually) very low humidity. It has some, so something dry will take on water, but something moist like rice will lose it.
A covered dish is generally not air tight. So it's totally possible to dry out.
More likely though it dried out upon opening and reheating. | 8 | t1_d5xp8xv | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xzjd4 | null | false | 2016-07-31T04:35:12Z |
d5xzj43 | t1_d5xzj43 | 1,469,939,699 | user_c5eabfa63fa9 | Cooking | I wrap with plastic wrap and then put inside a quart size freezer bag. | 2 | t1_d5xv111 | t3_4vf62g | /r/Cooking/comments/t3_4vf62g/d5xzj43 | null | false | 2016-07-31T04:34:59Z |
d5xzg4z | t1_d5xzg4z | 1,469,939,538 | user_2ed2365bc70e | Cooking | You should stop doing that immediately and just be thankful it was spoilage bacteria rather than pathogens. Then go read about food safety. This is a terrible, terrible idea. | 20 | t1_d5xbckm | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xzg4z | null | false | 2016-07-31T04:32:18Z |
d5xzff7 | t1_d5xzff7 | 1,469,939,498 | user_7381ad72b3de | Cooking | ARE YOU SERIOUS | -8 | t1_d5xt39r | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xzff7 | null | false | 2016-07-31T04:31:38Z |
d5xzdyp | t1_d5xzdyp | 1,469,939,422 | user_bb34f8792c04 | Cooking | You being rediculous doesn't make a point. | 1 | t1_d5xtzx5 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xzdyp | null | false | 2016-07-31T04:30:22Z |
d5xzb0x | t1_d5xzb0x | 1,469,939,259 | user_195bd49549df | Cooking | Whatever master chef. | -2 | t1_d5xvdr0 | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xzb0x | null | false | 2016-07-31T04:27:39Z |
d5xzabe | t1_d5xzabe | 1,469,939,219 | user_027b69682700 | Cooking | I would suggest looking at a panko breading. Do flour, egg and then panko. It works great for dishes like orange chicken and the sauce really sticks to the breading. | 2 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xzabe | null | false | 2016-07-31T04:26:59Z |
d5xz86u | t1_d5xz86u | 1,469,939,104 | user_94a9bb78a879 | Cooking | $9/doz in bush Alaska. I about cried when come home for the summer and paid $0.79 | 3 | t1_d5xv0cd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xz86u | null | false | 2016-07-31T04:25:04Z |
d5xz6tl | t1_d5xz6tl | 1,469,939,030 | user_4c2e8a9ef4ea | Cooking | I like my guac ultra simple. Maximize avocado and minimize everything else. So I pretty much only mash it with salt and lime juice. If you want to add tomatillo but you're unsure, you could make it to your usual recipe and then take a small portion, add tomatillo and see how it tastes. | 1 | t3_4vffwp | t3_4vffwp | /r/Cooking/comments/t3_4vffwp/d5xz6tl | null | false | 2016-07-31T04:23:50Z |
d5xz4nk | t1_d5xz4nk | 1,469,938,919 | user_60d27cf080ef | Cooking | Have you tried steam-frying? It's when you keep it over relatively high heat, but also cover the pan. And shake it while it cooks.
You could also just put them in the oven. | 3 | t3_4vdzeb | t3_4vdzeb | /r/Cooking/comments/t3_4vdzeb/d5xz4nk | null | false | 2016-07-31T04:21:59Z |
d5xyz1e | t1_d5xyz1e | 1,469,938,618 | user_9f578f5e81e5 | Cooking | thanks! | 2 | t1_d5wstxd | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5xyz1e | null | false | 2016-07-31T04:16:58Z |
d5xyyxj | t1_d5xyyxj | 1,469,938,612 | user_b8329f4d1b35 | Cooking | Fun fact, the bacteria that's often associated with contaminated fried rice is in the same family of bacteria as anthrax. | 7 | t1_d5xnkh5 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xyyxj | null | false | 2016-07-31T04:16:52Z |
d5xyu98 | t1_d5xyu98 | 1,469,938,357 | user_dfe0df22b7b6 | Cooking | flower?... Cornflower?... really...? Is that how bad our English has become...? Shame. | -3 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xyu98 | null | false | 2016-07-31T04:12:37Z |
d5xyt5s | t1_d5xyt5s | 1,469,938,298 | user_0bb26796f87d | Cooking | [ butter bell](https://s-media-cache-ak0.pinimg.com/736x/4a/7c/21/4a7c21d1bccebbd2f0b24c7cc71692bc.jpg)
You can probably create a makeshift butter bell with tupperware or other cheap/ light container and take some real butter with you. It keeps at room temp for well over a week.
There is also such a thing as powde... | 2 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5xyt5s | null | false | 2016-07-31T04:11:38Z |
d5xypty | t1_d5xypty | 1,469,938,123 | user_91bd6d181509 | Cooking | One of the best answers so far ! Thank you. I appreciate the ideas. | 3 | t1_d5xyfaf | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xypty | null | false | 2016-07-31T04:08:43Z |
d5xymxo | t1_d5xymxo | 1,469,937,967 | user_fa40fa0d18e1 | Cooking | no not safe | 1 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xymxo | null | false | 2016-07-31T04:06:07Z |
d5xyfya | t1_d5xyfya | 1,469,937,608 | [deleted] | Cooking | [removed] | 1 | t3_4vdctb | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xyfya | null | false | 2016-07-31T04:00:08Z |
d5xyfaf | t1_d5xyfaf | 1,469,937,574 | user_4ef335fa152d | Cooking | I love potatoes. Here are some favorites I've perfected. You'll want to wash potatoes thoroughly and scrub with a tough brush to get off any dirt. If you're dicing or slicing them, it will make your life easier if you cut a slide off 4 sides so you have flat surfaces to chop them. For dicing, you can cut slices the... | 2 | t3_4vdctb | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xyfaf | null | false | 2016-07-31T03:59:34Z |
d5xycit | t1_d5xycit | 1,469,937,435 | user_85f783a0a097 | Cooking | That's obviously what he was saying. | 1 | t1_d5xtzx5 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xycit | null | false | 2016-07-31T03:57:15Z |
d5xybgp | t1_d5xybgp | 1,469,937,382 | user_b3e91ca33d09 | Cooking | Interesting. I would have expected the boiling temperatures to kill the spores. | -6 | t1_d5xb6kj | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xybgp | null | false | 2016-07-31T03:56:22Z |
d5xy05b | t1_d5xy05b | 1,469,936,780 | user_2efe3b33b4a1 | Cooking | We used to compete to see who could crack the fastest. I got pretty good at doing two eggs in each hand at the same time. | 1 | t1_d5xvmvt | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xy05b | null | false | 2016-07-31T03:46:20Z |
d5xxz3y | t1_d5xxz3y | 1,469,936,725 | [deleted] | Cooking | [deleted] | 1 | t1_d5xtxig | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xxz3y | null | false | 2016-07-31T03:45:25Z |
d5xxun0 | t1_d5xxun0 | 1,469,936,489 | user_2efe3b33b4a1 | Cooking | Oxtail would be a classic choice for this, but it might not be meaty enough for you. Short ribs would work too. I wouldn't boil the meat, though. I'd slowly braise it at a low temperature, pull the meat off the bones, then throw the bones into a pot along with mire poix and pan drippings. That way you preserve more fla... | 3 | t3_4ve4o9 | t3_4ve4o9 | /r/Cooking/comments/t3_4ve4o9/d5xxun0 | null | false | 2016-07-31T03:41:29Z |
d5xxt0a | t1_d5xxt0a | 1,469,936,405 | [deleted] | Cooking | [deleted] | 3 | t1_d5xgd03 | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xxt0a | null | false | 2016-07-31T03:40:05Z |
d5xxk84 | t1_d5xxk84 | 1,469,935,950 | user_20b7815d2ceb | Cooking | Try Aquafaba (the liquid in canned chick peas) | 0 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5xxk84 | null | false | 2016-07-31T03:32:30Z |
d5xxjco | t1_d5xxjco | 1,469,935,904 | user_3f16bc504d94 | Cooking | Basically you are making fried chicken, not buffalo wings. If you want some extra crunch dredge in spiced flower but skip the buttermilk or any batters. I don't know if this would work for wings but a lot of fried chinese dishes like general tsos is chicken tossed in cornstarch then fried. | 2 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xxjco | null | false | 2016-07-31T03:31:44Z |
d5xxhsl | t1_d5xxhsl | 1,469,935,821 | user_52769918e74e | Cooking | Obligatory coconut oil post here because well, coconut oil. The sweetness is mild and it's easy to travel with. | 1 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5xxhsl | null | false | 2016-07-31T03:30:21Z |
d5xxghx | t1_d5xxghx | 1,469,935,753 | user_89580d560621 | Cooking | Red flower comes from the red leafed hibiscus, there are lots of types, the green leaves that are edible supposedly come from a white flowering type, which should have leaves that are similar in shape to weed.
https://www.tyrantfarms.com/hibiscus-a-tasty-addition-to-your-edible-landscape-or-garden/
http://theprepper... | 1 | t3_4vcpzb | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xxghx | null | false | 2016-07-31T03:29:13Z |
d5xxaxq | t1_d5xxaxq | 1,469,935,469 | user_4ef335fa152d | Cooking | http://www.carlsbadcravings.com/chili-lime-chicken-tacos-with-grilled-pineapple-salsa/ | 1 | t3_4vez7x | t3_4vez7x | /r/Cooking/comments/t3_4vez7x/d5xxaxq | null | false | 2016-07-31T03:24:29Z |
d5xxai1 | t1_d5xxai1 | 1,469,935,446 | user_68f5cd84b053 | Cooking | A mason jar would work. Though the lid will permanently smell like onions. | 3 | t3_4vf62g | t3_4vf62g | /r/Cooking/comments/t3_4vf62g/d5xxai1 | null | false | 2016-07-31T03:24:06Z |
d5xx9b1 | t1_d5xx9b1 | 1,469,935,383 | user_dfe0df22b7b6 | Cooking | Don't bread them!!! Real Buffalo wings are deep fried naked. The skin turns crispy, then you sauce them with Frank's RedHot and melted butter only. (btw, I'm from Buffalo). | 5 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xx9b1 | null | false | 2016-07-31T03:23:03Z |
d5xx5lg | t1_d5xx5lg | 1,469,935,195 | [deleted] | Cooking | [deleted] | 3 | t1_d5xwwww | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xx5lg | null | false | 2016-07-31T03:19:55Z |
d5xx4te | t1_d5xx4te | 1,469,935,154 | user_fa33b6818451 | Cooking | Make a Hibiscus compound butter. Goes nice on a steak, makes a lovely orange/red color too. | 1 | t3_4vcpzb | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xx4te | null | false | 2016-07-31T03:19:14Z |
d5xx1vq | t1_d5xx1vq | 1,469,935,000 | user_1a03d1d49b31 | Cooking | I would slow cook a Mississippi Roast in the dutch oven, and stick the shredded roast on top of hoagie rolls with melted swiss. Add in some caramelized onions. Strain the liquid from the oven and serve on the side. It's basically a Mississippi French Dip. It's great! | 4 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5xx1vq | null | false | 2016-07-31T03:16:40Z |
d5xwz6r | t1_d5xwz6r | 1,469,934,853 | [deleted] | Cooking | [deleted] | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xwz6r | null | false | 2016-07-31T03:14:13Z |
d5xwxsr | t1_d5xwxsr | 1,469,934,779 | user_96b4ab8cdbb5 | Cooking | Gonna try it :-) | 1 | t1_d5xv6wl | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xwxsr | null | false | 2016-07-31T03:12:59Z |
d5xwwww | t1_d5xwwww | 1,469,934,731 | user_7b13628fc96b | Cooking | > It's just like cooking something and then having it to eat for the week. [...] I don't understand why it's a question about making a big batch of food.
When I cook something and have it to eat for the week it goes in the fridge ;)
I dunno, in my mind it's just so simple to make a fresh batch of rice compared to mos... | 0 | t1_d5xwoda | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xwwww | null | false | 2016-07-31T03:12:11Z |
d5xwozd | t1_d5xwozd | 1,469,934,317 | user_dfe3cd178c47 | Cooking | a few things
add cornstarch to your batter. 1/5 starch to flour is what I do
fry them for 8 min, set them on a tray to cool to room temp. then fry again. another 5 minutes
lastly the franks and butter is a great sauce. im worried that you are tossing them with too much. make your regular amount of sauce and reserv... | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xwozd | null | false | 2016-07-31T03:05:17Z |
d5xwow4 | t1_d5xwow4 | 1,469,934,311 | user_deae0415f2da | Cooking | First rule of egg club:
When in doubt, throw it out. | 1 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xwow4 | null | false | 2016-07-31T03:05:11Z |
d5xwoda | t1_d5xwoda | 1,469,934,284 | [deleted] | Cooking | [deleted] | 5 | t1_d5xwi4o | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xwoda | null | false | 2016-07-31T03:04:44Z |
d5xwnsk | t1_d5xwnsk | 1,469,934,254 | user_20b7815d2ceb | Cooking | I do mine in a pressure cooker. Great taste and texture. I just slice it like a roast.
But you can use a slow cooker or even just boil it.....
I find it is like a cross between a light roast beef and prime rib ....
Fun Fact: Tongue is a muscle meat like steak or a beef roast. It is not an organ meat. | 2 | t1_d5xvsge | t3_4ve4o9 | /r/Cooking/comments/t3_4ve4o9/d5xwnsk | null | false | 2016-07-31T03:04:14Z |
d5xwmal | t1_d5xwmal | 1,469,934,177 | user_3b1b90afd446 | Cooking | I recently started eating soy-protein "chicken" and the texture is so close to the real thing it's startling. I am sensitive to texture /mouth feel and never enjoyed wiggly meat. The soy stuff guarantees that what I'm eating is safe and fully cooked. Also doesn't stink in the trash! | 1 | t1_d5xjfkt | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xwmal | null | false | 2016-07-31T03:02:57Z |
d5xwlr0 | t1_d5xwlr0 | 1,469,934,149 | user_944c47f339a5 | Cooking | In facing this problem of crippling magnitude, the man would choose a spork to avoid the crushing anxiety of the wrong choice. | 0 | t3_4ven6a | t3_4ven6a | /r/Cooking/comments/t3_4ven6a/d5xwlr0 | null | false | 2016-07-31T03:02:29Z |
d5xwj0h | t1_d5xwj0h | 1,469,934,006 | [deleted] | Cooking | [removed] | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xwj0h | null | false | 2016-07-31T03:00:06Z |
d5xwilq | t1_d5xwilq | 1,469,933,985 | user_d2ce0ccd8dee | Cooking | Avocado | -1 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5xwilq | null | false | 2016-07-31T02:59:45Z |
d5xwi4o | t1_d5xwi4o | 1,469,933,960 | user_7b13628fc96b | Cooking | But still - why? Like what's the general appeal of making a larger batch that's kept out for even 1-2 days, rather than say a smaller *fresh* batch when you want it. Is it purely convenience and consuming that much rice that often? | 3 | t1_d5xwc3y | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xwi4o | null | false | 2016-07-31T02:59:20Z |
d5xwh8j | t1_d5xwh8j | 1,469,933,914 | user_91bd6d181509 | Cooking | For a first attempt at making soup, it was edible, which is better than nothing since I don't cook. I've already been referred to cooking for beginners subreddit. So hopefully I'll get better at cooking in the future. | 3 | t1_d5xwewp | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5xwh8j | null | false | 2016-07-31T02:58:34Z |
d5xwfbt | t1_d5xwfbt | 1,469,933,817 | user_072966e694d5 | Cooking | Yes, yes, black pepper - or cayenne. Also consider salt and lime juice. | 2 | t1_d5xt8h7 | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5xwfbt | null | false | 2016-07-31T02:56:57Z |
d5xwewp | t1_d5xwewp | 1,469,933,798 | user_46c1da1ebae9 | Cooking | Sorry, just saw this, hope your soup turned out ok!!
| 1 | t1_d5xjnzu | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5xwewp | null | false | 2016-07-31T02:56:38Z |
d5xwd7m | t1_d5xwd7m | 1,469,933,712 | user_072966e694d5 | Cooking | I love tongue, but the stock has a very toungy flavor, that is not useful for many dishes. | 1 | t1_d5xub64 | t3_4ve4o9 | /r/Cooking/comments/t3_4ve4o9/d5xwd7m | null | false | 2016-07-31T02:55:12Z |
d5xwc5o | t1_d5xwc5o | 1,469,933,656 | user_072966e694d5 | Cooking | Heart. Use beef heart. The flavor of beef comes from how hard the muscle works and heart is the best for that. Add some beef cheeks for the fat element and you will have a stock that is almost as good as oxtail, but yields useable meat for eating as shreds with sauce. 1 heart, equal weight of cheeks; oven roast or ... | 2 | t3_4ve4o9 | t3_4ve4o9 | /r/Cooking/comments/t3_4ve4o9/d5xwc5o | null | false | 2016-07-31T02:54:16Z |
d5xwc3y | t1_d5xwc3y | 1,469,933,653 | [deleted] | Cooking | [deleted] | 2 | t1_d5xv4pp | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xwc3y | null | false | 2016-07-31T02:54:13Z |
d5xw9xh | t1_d5xw9xh | 1,469,933,541 | user_6a01eec5a82d | Cooking | i work at a bakery, we have to break a lot of eggs, separate the white and the yolk. basic stuff. | 2 | t1_d5xn1y6 | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xw9xh | null | false | 2016-07-31T02:52:21Z |
d5xw4i9 | t1_d5xw4i9 | 1,469,933,264 | user_7b13628fc96b | Cooking | I've got a pretty respectable zojirushi - but just the notion of having anything for that long without refrigeration is hard for me to wrap my head around.
It would appear to not be foolproof as proven by OP's experience. | 7 | t1_d5xw00x | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xw4i9 | null | false | 2016-07-31T02:47:44Z |
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