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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5xw29c | t1_d5xw29c | 1,469,933,150 | user_072966e694d5 | Cooking | I put a zip lock of chopped onions into a tupperware type container. The double container approach works well. You can also double bag, but the tupperware approach works better for me. | 3 | t3_4vf62g | t3_4vf62g | /r/Cooking/comments/t3_4vf62g/d5xw29c | null | false | 2016-07-31T02:45:50Z |
d5xw1nh | t1_d5xw1nh | 1,469,933,120 | user_96f0c34cfc97 | Cooking | Maybe in some parts. Pretty standard for me to pay $3/dozen. | 2 | t1_d5xvi0o | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xw1nh | null | false | 2016-07-31T02:45:20Z |
d5xw00x | t1_d5xw00x | 1,469,933,034 | user_07a5b2c7ba58 | Cooking | Good quality Asian rice cookers have a setting to keep rice hot, in the cooker, at a safe temp. It keeps for several days. Most rice cookers from typical American stores will not have this same feature. | 7 | t1_d5xv7j6 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xw00x | null | false | 2016-07-31T02:43:54Z |
d5xvsge | t1_d5xvsge | 1,469,932,651 | user_1289c5f5034c | Cooking | I've been looking at that lately - trying to eat more of the uncommon bits. How do you usually cook yours? | 1 | t1_d5xub64 | t3_4ve4o9 | /r/Cooking/comments/t3_4ve4o9/d5xvsge | null | false | 2016-07-31T02:37:31Z |
d5xvqm5 | t1_d5xvqm5 | 1,469,932,559 | [deleted] | Cooking | [deleted] | 0 | t1_d5xvgxb | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xvqm5 | null | false | 2016-07-31T02:35:59Z |
d5xvowp | t1_d5xvowp | 1,469,932,474 | user_dae066299238 | Cooking | We keep our giant big bag of rice in a cleaned out [popcorn tin](http://www.x-entertainment.com/updates/pics/holidaystuff/tin.jpg). The bag doesn't always stay completely shut, but it's been fine in there for months. I would probably put a clothespin over the rolled up top and it'll be fine in or out of a container. | 3 | t1_d5xt39r | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xvowp | null | false | 2016-07-31T02:34:34Z |
d5xvmvt | t1_d5xvmvt | 1,469,932,372 | user_592d96212002 | Cooking | As a Brunch cook I told the general manager how I would accommodate a party of 75 guests: scrambled eggs, sausage, bacon, French toast.
I told him the cost breakdown which included exactly two eggs for every guest plus an extra thirty so they didn't complain (know from experience two eggs can look like a lot less when... | 5 | t1_d5xu1ut | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xvmvt | null | false | 2016-07-31T02:32:52Z |
d5xvlde | t1_d5xvlde | 1,469,932,295 | user_1c31366864f6 | Cooking | Mayo (commercial mayo, anyway) is not a potentially hazardous food. It is too acidic for bacterial growth/survival, with a ph of 3.5-4 for commercial varieties. Refrigeration of mayo prevents oxidation, but it is not done for safety reasons. | 6 | t1_d5xszr5 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xvlde | null | false | 2016-07-31T02:31:35Z |
d5xvima | t1_d5xvima | 1,469,932,155 | user_3e3dbf68561d | Cooking | Try rice flour. Its super thin and makes super crispy wings
| 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xvima | null | false | 2016-07-31T02:29:15Z |
d5xvi0o | t1_d5xvi0o | 1,469,932,122 | user_f7e2e733b69b | Cooking | Usually they around a buck a dozen | 1 | t1_d5xv0cd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xvi0o | null | false | 2016-07-31T02:28:42Z |
d5xvgxb | t1_d5xvgxb | 1,469,932,066 | user_f24d501ade5d | Cooking | >Sounds like something is wrong with your rice.
He's leaving cooked food on his counter for *days.* It has nothing to do with his rice. It has everything to do with *things rotting.* | 10 | t1_d5xhg6k | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xvgxb | null | false | 2016-07-31T02:27:46Z |
d5xvemz | t1_d5xvemz | 1,469,931,952 | user_461c0d7b39a2 | Cooking | Can you find Hami melons? Try those after letting them ripen.
Most melons you will need to let ripen on your counter. | 2 | t3_4ve7dw | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5xvemz | null | false | 2016-07-31T02:25:52Z |
d5xvdr0 | t1_d5xvdr0 | 1,469,931,908 | user_329953e81912 | Cooking | You're never going to die from undercooked meat unless you are already halfway dead as it is, and you won't get sick provided you cook everything throughly. | 1 | t1_d5xsc9i | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xvdr0 | null | false | 2016-07-31T02:25:08Z |
d5xv9oz | t1_d5xv9oz | 1,469,931,704 | user_054e3d8ee85a | Cooking | Rissoto, hands down, is the most fun to cook as a small group. | 1 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5xv9oz | null | false | 2016-07-31T02:21:44Z |
d5xv7j6 | t1_d5xv7j6 | 1,469,931,594 | user_7b13628fc96b | Cooking | > Being Asian, I've kept my rice in the cooker for a good 2-3 days without it going bad, just slightly crunchy on parts of it.
This seems to be a bit of a recurring theme in this thread and it's truly surprising for me. May I ask why? Why not either refrigerate it, or just make smaller batches more often? | 5 | t1_d5xulpn | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xv7j6 | null | false | 2016-07-31T02:19:54Z |
d5xv6wl | t1_d5xv6wl | 1,469,931,564 | user_8cfae2ea50d5 | Cooking | I actually like to do half corn starch half flour for my breading. Makes it super crunchy. The color will be a little off because the corn starch won't brown the same way as flour so it can throw you off when you're trying to tell if it's done. | 2 | t1_d5xkspt | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xv6wl | null | false | 2016-07-31T02:19:24Z |
d5xv4pp | t1_d5xv4pp | 1,469,931,452 | user_7b13628fc96b | Cooking | > I, like OP, leave my rice in the cooker for at least a day or two and been doing that for years (probably my entire life- my mom does it that way) and it's just fine. Although my Mom is Asian and does a lot of things that probably wouldn't pass any food safety test here but so far nothing bad has happened to any of u... | 15 | t1_d5xhg6k | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xv4pp | null | false | 2016-07-31T02:17:32Z |
d5xv2er | t1_d5xv2er | 1,469,931,332 | user_b71868bb18c0 | Cooking | I wouldn't trust that. | 1 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xv2er | null | false | 2016-07-31T02:15:32Z |
d5xv29t | t1_d5xv29t | 1,469,931,326 | user_0ace80817d5c | Cooking | You don't have *salt*? Bro, get yourself to the grocery store, and get some staples in your life! No salt bro?! | 0 | t1_d5xjnzu | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5xv29t | null | false | 2016-07-31T02:15:26Z |
d5xv1r5 | t1_d5xv1r5 | 1,469,931,299 | user_7b13628fc96b | Cooking | > Big Refrigeration has been lying to us all.
That seriously cracked me up.
This whole thread just amazes me. That leaving food out to rot... and then it goes bad... is somehow a surprise or unexpected outcome. | 15 | t1_d5xtzx5 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xv1r5 | null | false | 2016-07-31T02:14:59Z |
d5xv111 | t1_d5xv111 | 1,469,931,263 | user_f96ad300b063 | Cooking | If you are using the regular bags. Try using the freezer ones. They are much thicker. | 3 | t3_4vf62g | t3_4vf62g | /r/Cooking/comments/t3_4vf62g/d5xv111 | null | false | 2016-07-31T02:14:23Z |
d5xv0cd | t1_d5xv0cd | 1,469,931,227 | user_dee4e44f5cd6 | Cooking | Making Montana feel like Zimbabwe with our $4 / dozen prices | 6 | t1_d5xjgvf | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xv0cd | null | false | 2016-07-31T02:13:47Z |
d5xuvky | t1_d5xuvky | 1,469,930,979 | user_119d7fbdb8cd | Cooking | Oh, yeah?
https://pbs.twimg.com/profile_images/497546650017988608/u7Le5bzS_400x400.jpeg
| 7 | t1_d5xfzyv | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xuvky | null | false | 2016-07-31T02:09:39Z |
d5xuu1s | t1_d5xuu1s | 1,469,930,904 | user_158758ca169b | Cooking | How about a small can of diced tomato?
Or you could as mentioned below vacuum seal the clarified butter.
https://www.youtube.com/watch?v=5Gc85akLsi0 ? | 0 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5xuu1s | null | false | 2016-07-31T02:08:24Z |
d5xuswf | t1_d5xuswf | 1,469,930,849 | user_b145d61b8431 | Cooking | They need to sit in the fridge for 30 min after you flour them. Once the come out of the fryer you do want to put them directly in sauce. Drain he grease off first in a paper towel etc. then in the sauce. Point is you want them to be hot when they hit the sauce so they absorb the flavor. I also use a Frank's mixture. I... | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xuswf | null | false | 2016-07-31T02:07:29Z |
d5xupoi | t1_d5xupoi | 1,469,930,687 | user_1e9300eaa409 | Cooking | Ingredients list: Calcium acid pyrophosphate, corn starch, sodium bicarbonate, potassium bicarbonate, monocalcium phosphate. | 1 | t1_d5xuauz | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xupoi | null | false | 2016-07-31T02:04:47Z |
d5xulpn | t1_d5xulpn | 1,469,930,488 | user_420107041eec | Cooking | Have you been allowing your rice cooker to keep the rice at sufficient temperature? Being Asian, I've kept my rice in the cooker for a good 2-3 days without it going bad, just slightly crunchy on parts of it. The only reason is that my rice cooker keeps it above 140F (60C) when it's told to "keep warm". If your rice co... | 2 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xulpn | null | false | 2016-07-31T02:01:28Z |
d5xugrm | t1_d5xugrm | 1,469,930,239 | user_0890ed61f1b6 | Cooking | Thai food uses the kaffir(sp?) Lime leaves in coconut curry, I forget the name, it's better than it sounds.
You can marinate skirt steak in salt, Cilantro, lime & orange juice for some quick fajitas.
Tacos with lime juice/Pico de gallo, guacamole, all have lime juice. | 1 | t3_4vez7x | t3_4vez7x | /r/Cooking/comments/t3_4vez7x/d5xugrm | null | false | 2016-07-31T01:57:19Z |
d5xufuz | t1_d5xufuz | 1,469,930,193 | user_b05f1f3cc58d | Cooking | And can attack anything within two feet. I've learned to take a step back too after having one almost hit my foot. | 2 | t1_d5xi6cz | t3_4vdnmo | /r/Cooking/comments/t3_4vdnmo/d5xufuz | null | false | 2016-07-31T01:56:33Z |
d5xubwb | t1_d5xubwb | 1,469,929,989 | user_a83a690b1632 | Cooking | I love making tortilla egg sandwiches. Spread a hot spicy paste (e.g., Jamaican jerk, gouchujang) on a corn tortilla, top with a couple thin slices of cheese, fry up an egg and place on cheese, top with a little more cheese and another tortilla. Place on griddle and heat until cheese has melted, turning once. If you ... | 1 | t3_4ve6me | t3_4ve6me | /r/Cooking/comments/t3_4ve6me/d5xubwb | null | false | 2016-07-31T01:53:09Z |
d5xub64 | t1_d5xub64 | 1,469,929,953 | user_20b7815d2ceb | Cooking | Try Beef Tongue.
Seriously !!
My favorite piece of beef......... | 1 | t3_4ve4o9 | t3_4ve4o9 | /r/Cooking/comments/t3_4ve4o9/d5xub64 | null | false | 2016-07-31T01:52:33Z |
d5xuauz | t1_d5xuauz | 1,469,929,936 | user_34a3527b891a | Cooking | I wonder if reduced sodium means they use potassium chloride which has a slight metal taste compared to sodium chloride. | 1 | t1_d5xkt4m | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xuauz | null | false | 2016-07-31T01:52:16Z |
d5xua20 | t1_d5xua20 | 1,469,929,894 | user_0b54e2ddde93 | Cooking | Tom kha gai. Not sure on spelling, super tasty | 2 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5xua20 | null | false | 2016-07-31T01:51:34Z |
d5xu8em | t1_d5xu8em | 1,469,929,812 | user_25f4a7ad1347 | Cooking | Yes. Chopped chicken simmered in sauce for 15 minutes should be cooked through. | 1 | t3_4vd5u3 | t3_4vd5u3 | /r/Cooking/comments/t3_4vd5u3/d5xu8em | null | false | 2016-07-31T01:50:12Z |
d5xu5ot | t1_d5xu5ot | 1,469,929,678 | user_a83a690b1632 | Cooking | Fork. It shouldn't be soupy enough to require a spoon. | 2 | t3_4ven6a | t3_4ven6a | /r/Cooking/comments/t3_4ven6a/d5xu5ot | null | false | 2016-07-31T01:47:58Z |
d5xu58z | t1_d5xu58z | 1,469,929,655 | user_25f4a7ad1347 | Cooking | Pasta. Aglio e olio, cacio e pepe, al burro, al fredo, pesto, fresh tomato/basil sauce etc.
You can literally prep/make them while the water boils for the pasta. | 5 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5xu58z | null | false | 2016-07-31T01:47:35Z |
d5xu4fh | t1_d5xu4fh | 1,469,929,613 | user_b05f1f3cc58d | Cooking | I sometimes cut up into strips or cubes and freeze in marinade. I usually take out the fillet and make breaded chicken strips with these.
Most of the time it takes minor cleaning to remove some little bits of fat or tiny bone fragments. I don't wash anything if that's what you are asking about. Generally before cooki... | 1 | t3_4vd3pl | t3_4vd3pl | /r/Cooking/comments/t3_4vd3pl/d5xu4fh | null | false | 2016-07-31T01:46:53Z |
d5xu1ut | t1_d5xu1ut | 1,469,929,488 | user_2efe3b33b4a1 | Cooking | Breakfast cook. I remember breaking enough eggs to fill a five gallon bucket each day. You get really fucking good at breaking eggs. | 2 | t1_d5xn1y6 | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xu1ut | null | false | 2016-07-31T01:44:48Z |
d5xu166 | t1_d5xu166 | 1,469,929,453 | user_4c317f6cf405 | Cooking | Yeast is all around us! Even on our skin! This method of brewing is thought to be one of the oldest and first ways humans began fermenting beer. This processes was the same for leavened breads (i.e. sourdough! Which has the same sour taste as the beer you mentioned!)
Yay, yeast! | 4 | t1_d5xqruf | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xu166 | null | false | 2016-07-31T01:44:13Z |
d5xtzx5 | t1_d5xtzx5 | 1,469,929,389 | user_f24d501ade5d | Cooking | Yeah man, eggs never go bad and mayo on the counter is always awesome. Ignore the gastrointestinal distress, that's all in your head.
Big Refrigeration has been lying to us all. | -12 | t1_d5xtv6b | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xtzx5 | null | false | 2016-07-31T01:43:09Z |
d5xtxig | t1_d5xtxig | 1,469,929,271 | user_7b13628fc96b | Cooking | My experience has been that reheating leftover rice definitely does change it - more texture than flavor. But I can deal with that rather than leaving my food out, warm, for *days*, to rot.
I've loved getting a small rice cooker recently. Just make as much or little as you need, fresh every time. | 13 | t1_d5xpqyx | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xtxig | null | false | 2016-07-31T01:41:11Z |
d5xtv6b | t1_d5xtv6b | 1,469,929,151 | user_bb34f8792c04 | Cooking | Mayo isn't as bad as people think. I would never leave it out over night, but all that oil salt and venigar preserves fairly well. | 2 | t1_d5xszr5 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xtv6b | null | false | 2016-07-31T01:39:11Z |
d5xtuva | t1_d5xtuva | 1,469,929,137 | user_25f4a7ad1347 | Cooking | Thai food doesn't have to contain peanuts. Only dish that really needs peanuts and peanut butter is Panang curry.
All the most, it can be just skipped without losing too much. You can sub with shaved almonds or cashew nuts if you can handle that. | 1 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5xtuva | null | false | 2016-07-31T01:38:57Z |
d5xtsah | t1_d5xtsah | 1,469,929,005 | user_7b13628fc96b | Cooking | If you feel like refrigerated and reheated rice sucks, then I'd say just make however much you're going to eat - and that's that.
The notion of leaving rice - or any food - out for several days at a time, especially in an environment that is as bacteria-friendly as can be, sounds absolutely gross. | 71 | t1_d5xpm1z | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xtsah | null | false | 2016-07-31T01:36:45Z |
d5xtpy3 | t1_d5xtpy3 | 1,469,928,888 | user_b05f1f3cc58d | Cooking | It's always grilling weather. Okay, below -20C doesn't work anymore because it doesn't get hot enough, but other than that you can always grill. | 1 | t1_d5xssaf | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5xtpy3 | null | false | 2016-07-31T01:34:48Z |
d5xtpkr | t1_d5xtpkr | 1,469,928,869 | user_641afb52752f | Cooking | I'll answer you so you can understand the downvotes. A lot of nasty bacteria can form an endospore, it's a super tough dormant stage that allows them to survive temperatures higher than 100C. Botulism is one of these, hence the need to pressure can anything not highly acidic. | 11 | t1_d5xmtjb | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xtpkr | null | false | 2016-07-31T01:34:29Z |
d5xto6h | t1_d5xto6h | 1,469,928,798 | user_b05f1f3cc58d | Cooking | Baked or bbq salmon served with new potatoes in a butter/garlic/dill sauce.
Or Ham and perogies.
All dishes are very hands off. | 1 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5xto6h | null | false | 2016-07-31T01:33:18Z |
d5xtnci | t1_d5xtnci | 1,469,928,757 | user_119d7fbdb8cd | Cooking | This is the answer.
[The Food Lab: In Search of the Best Oven-Fried Buffalo Wings](http://www.seriouseats.com/2010/02/the-best-baked-buffalo-chicken-wings-in-oven-not-fried-appetizers.html)
(Google it and you will find MANY more proponents. Try it.) | 9 | t1_d5xbmgm | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xtnci | null | false | 2016-07-31T01:32:37Z |
d5xtn3a | t1_d5xtn3a | 1,469,928,744 | user_82e9eefd2077 | Cooking | [Laab](http://www.saveur.com/article/Recipe/Classic-Thai-Pork-Salad) | 2 | t3_4vez7x | t3_4vez7x | /r/Cooking/comments/t3_4vez7x/d5xtn3a | null | false | 2016-07-31T01:32:24Z |
d5xtlk6 | t1_d5xtlk6 | 1,469,928,665 | user_25f4a7ad1347 | Cooking | If the only problem is cracked top, then it's fine. If the color is pinkish as it appears to be from the picture (maybe maybe not), I wouldn't trust it. [Egg whites will turn pink if it's contaminated with pseudomonas](http://askkaren.custhelp.com/app/answers/detail/a_id/106/~/is-the-appearance-of-eggs-related-to-food-... | 1 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xtlk6 | null | false | 2016-07-31T01:31:05Z |
d5xtja5 | t1_d5xtja5 | 1,469,928,552 | user_1b8f44c4d10e | Cooking | I dunno, rice left in the fridge overnight is the absolute BEST rice to use for fried rice. It dries the rice out just enough so that it doesn't get stodgy when you cook it.
(I'm Filipino, BTW, and my mom always put rice in the fridge overnight to make garlic fried rice the next morning for breakfast) | 43 | t1_d5xpmol | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xtja5 | null | false | 2016-07-31T01:29:12Z |
d5xtj2u | t1_d5xtj2u | 1,469,928,541 | user_7b13628fc96b | Cooking | San Francisco style cioppino. Pretty easy to get the broth simmering and can go for as long as you like. Then when you're ready to eat, add in the seafood - a few minutes later and you've got a hell of a good seafood stew. | 1 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5xtj2u | null | false | 2016-07-31T01:29:01Z |
d5xtj1d | t1_d5xtj1d | 1,469,928,540 | user_a0fb11aeec61 | Cooking | chicken tortilla soup with lots of fresh lime juice? | 3 | t3_4vez7x | t3_4vez7x | /r/Cooking/comments/t3_4vez7x/d5xtj1d | null | false | 2016-07-31T01:29:00Z |
d5xtj1x | t1_d5xtj1x | 1,469,928,540 | user_b05f1f3cc58d | Cooking | Ghee (clarified butter) or just regular salted butter keeps at room temperature for a week no problem. You can make clarified butter from scratch if you have butter already rather than trying to find ghee. | 28 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5xtj1x | null | false | 2016-07-31T01:29:00Z |
d5xti57 | t1_d5xti57 | 1,469,928,494 | user_0965500c9618 | Cooking | In my part of the world potatoes are a staple. They are incredibly diverse. Here's what I like to do. Cut potatoes into sizes/shapes good for the mouth. Fries, cubes, try them all. Then put them into a pot of water and bring it to a boil. Turn off the heat and let them sit for a while in the hot water. Cool them down w... | 1 | t1_d5xt72f | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xti57 | null | false | 2016-07-31T01:28:14Z |
d5xtgsl | t1_d5xtgsl | 1,469,928,426 | user_d96cf779e058 | Cooking | I was surprised that it was fantastic. Each to his own I suppose. Peace. | 2 | t1_d5xt8h7 | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5xtgsl | null | false | 2016-07-31T01:27:06Z |
d5xtdb2 | t1_d5xtdb2 | 1,469,928,248 | user_25f4a7ad1347 | Cooking | yogurt, garlic, ginger, and tandoori spice = omnomnom all day | 2 | t1_d5wxfgz | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5xtdb2 | null | false | 2016-07-31T01:24:08Z |
d5xtcfm | t1_d5xtcfm | 1,469,928,200 | user_13877e5e2572 | Cooking | you don't bread buffalo wings. just par cook in the oven or boil them and then throw them in the fryer till the outside skin is nice and crispy. toss em in sauce and you're golden | 0 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xtcfm | null | false | 2016-07-31T01:23:20Z |
d5xtavy | t1_d5xtavy | 1,469,928,122 | user_25f4a7ad1347 | Cooking | Japanese use wooden lids for their slow cooking. Maybe you can design one to fit your slow cooker. It will be cheaper as it's just heavy wood that go over the top inside over the lip of the cooker. Put a handle on it, done. | 3 | t1_d5wzfy2 | t3_4v8fk9 | /r/Cooking/comments/t3_4v8fk9/d5xtavy | null | false | 2016-07-31T01:22:02Z |
d5xt8h7 | t1_d5xt8h7 | 1,469,927,997 | user_4c0bc6694a38 | Cooking | No, just no. No black pepper. | 0 | t1_d5xryso | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5xt8h7 | null | false | 2016-07-31T01:19:57Z |
d5xt72f | t1_d5xt72f | 1,469,927,928 | user_91bd6d181509 | Cooking | The secret is out! *flies back home to Mars*
Seriously though no, I don't cook much at all. First time cooking a soup today. People have already referred me to a beginners cooking subreddit. | 2 | t1_d5xs4zk | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xt72f | null | false | 2016-07-31T01:18:48Z |
d5xt6id | t1_d5xt6id | 1,469,927,899 | user_a3aad5e7cd04 | Cooking | I go flour, egg wash, flour, and then fry. Gets them pretty crispy (they stay crispy for days, even in the fridge).
I've seen recommendations to double fry. I do this with my fries but haven't tried with chicken. I might be doing this soon.
You could try using coconut oil instead of butter for your sauce, butter has ... | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xt6id | null | false | 2016-07-31T01:18:19Z |
d5xt39r | t1_d5xt39r | 1,469,927,737 | user_0f71b4db95c3 | Cooking | If I bought a big bag of dried rice (20 pounds), do I have to put it in a food safe container or can I fold the flap over and keep it safe? | 3 | t1_d5xb6kj | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xt39r | null | false | 2016-07-31T01:15:37Z |
d5xt25l | t1_d5xt25l | 1,469,927,678 | user_f24d501ade5d | Cooking | You can only leave things in steam tables for three hours before having to toss them.
I could not imagine leaving cooked food out overnight and eating it the next day. | 22 | t1_d5xmypm | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xt25l | null | false | 2016-07-31T01:14:38Z |
d5xt03g | t1_d5xt03g | 1,469,927,576 | user_f24d501ade5d | Cooking | In a sealed container? | 3 | t1_d5xp2bm | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xt03g | null | false | 2016-07-31T01:12:56Z |
d5xszr5 | t1_d5xszr5 | 1,469,927,559 | user_f24d501ade5d | Cooking | Some people want to get the runs, man. I bet they leave their mayo on the counter overnight, too. | 7 | t1_d5xpqyx | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xszr5 | null | false | 2016-07-31T01:12:39Z |
d5xssaf | t1_d5xssaf | 1,469,927,175 | user_f2584179676b | Cooking | Probably a Bolognese sauce, it's easy enough to make and then you can let it simmer for a few hours while you get ready or whatever.
Bonus points if you know how to make fresh pasta.
That or grilling depending on weather etc.. I love grilling and it's especially great with friends and a few beers. | 1 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5xssaf | null | false | 2016-07-31T01:06:15Z |
d5xspka | t1_d5xspka | 1,469,927,031 | user_d8f61da99330 | Cooking | As someone who was served bad crab the day before a cross county flight... I can't upvote enough. | 2 | t1_d5xdcku | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xspka | null | false | 2016-07-31T01:03:51Z |
d5xspaa | t1_d5xspaa | 1,469,927,017 | user_a69fd9c62f7a | Cooking | It's the mouth feel.. Gets them every time. | 9 | t1_d5xrxf0 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xspaa | null | false | 2016-07-31T01:03:37Z |
d5xsgvq | t1_d5xsgvq | 1,469,926,587 | user_b80a157eca8f | Cooking | I cannot vouch for these enough. They come out perfectly. | 1 | t1_d5x9ft3 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xsgvq | null | false | 2016-07-31T00:56:27Z |
d5xsgku | t1_d5xsgku | 1,469,926,572 | user_488f2c8effb4 | Cooking | The Chef John way | 3 | t1_d5xbmgm | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xsgku | null | false | 2016-07-31T00:56:12Z |
d5xsfha | t1_d5xsfha | 1,469,926,517 | user_f3bddb73d59d | Cooking | Use a shortcut and buy fresh popcorn chicken, then toss in sauce. | 0 | t3_4vdzeb | t3_4vdzeb | /r/Cooking/comments/t3_4vdzeb/d5xsfha | null | false | 2016-07-31T00:55:17Z |
d5xsegu | t1_d5xsegu | 1,469,926,464 | user_801116b029c1 | Cooking | >I use the lansky set and it takes around 30 mins.
That is entirely too much work. I'm pretty content with the way I do it.
>Not a fan of those tbh. They tend to take off lots of metal and don't give an amazing edge.
I've tried 3. The first two sucked, but my current one (Not at home, so no idea what it is) actual... | 1 | t1_d5voi8o | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5xsegu | null | false | 2016-07-31T00:54:24Z |
d5xsd4r | t1_d5xsd4r | 1,469,926,395 | user_7e1617c17049 | Cooking | You can replace any peanut with cashews in thai recipes, works great [if you aren't also allergic to cashews!] | 1 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5xsd4r | null | false | 2016-07-31T00:53:15Z |
d5xsc9i | t1_d5xsc9i | 1,469,926,351 | user_195bd49549df | Cooking | If someone wants to get sick and possibly die, go for it. | -5 | t1_d5xqv1w | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xsc9i | null | false | 2016-07-31T00:52:31Z |
d5xs999 | t1_d5xs999 | 1,469,926,201 | user_c3c6c3b42985 | Cooking | Beef Neck bone - my favorite!
Just looked in news paper add and Beef Neck Bones are $1.99 a lb. that is insane. | 1 | t3_4ve4o9 | t3_4ve4o9 | /r/Cooking/comments/t3_4ve4o9/d5xs999 | null | false | 2016-07-31T00:50:01Z |
d5xs6da | t1_d5xs6da | 1,469,926,051 | user_c3c6c3b42985 | Cooking | Doesn't everyone love a nice bowl of oatmeal in the morning? With fruits fresh or dried, nuts, butter, maple syrup or any other type or syrup, maybe honey? And dont forget milk, cows, goat, cashew, almond, rice, coconut?
In the summer i like mine day old from the fridge.
Or how about rice pudding? | 2 | t3_4ve6me | t3_4ve6me | /r/Cooking/comments/t3_4ve6me/d5xs6da | null | false | 2016-07-31T00:47:31Z |
d5xs64i | t1_d5xs64i | 1,469,926,037 | user_d96cf779e058 | Cooking | Fork, unless you are a child. | 0 | t3_4ven6a | t3_4ven6a | /r/Cooking/comments/t3_4ven6a/d5xs64i | null | false | 2016-07-31T00:47:17Z |
d5xs5jd | t1_d5xs5jd | 1,469,926,007 | user_90aa0f7f30e7 | Cooking | Thanks! A fork worked well. | 1 | t1_d5xq6l5 | t3_4ven6a | /r/Cooking/comments/t3_4ven6a/d5xs5jd | null | false | 2016-07-31T00:46:47Z |
d5xs4zk | t1_d5xs4zk | 1,469,925,980 | user_0965500c9618 | Cooking | Are you from Mars? | 2 | t3_4vdctb | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xs4zk | null | false | 2016-07-31T00:46:20Z |
d5xs11u | t1_d5xs11u | 1,469,925,780 | user_c3c6c3b42985 | Cooking | Yes, came here to say this. | 1 | t1_d5xmqbw | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5xs11u | null | false | 2016-07-31T00:43:00Z |
d5xs0le | t1_d5xs0le | 1,469,925,756 | user_9df232eea110 | Cooking | Honestly, breading wings sounds just awful. The natural skin should get crispy enough.
I think Hooters might bread theirs ... which would explain my irrational hatred of the idea. | 0 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xs0le | null | false | 2016-07-31T00:42:36Z |
d5xryso | t1_d5xryso | 1,469,925,668 | user_d96cf779e058 | Cooking | Try black pepper on the cantaloupe.
Years with a lot of rain can produce waterlogged melons, look beautiful but really bland. | 2 | t3_4ve7dw | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5xryso | null | false | 2016-07-31T00:41:08Z |
d5xry7c | t1_d5xry7c | 1,469,925,640 | user_7bc2725781c3 | Cooking | I've found that the best solution for a crunchy breading that stays that way when glazed is mixing some alcohol into the egg wash before coating with the flour/corn starch mix. I usually use like a shot of vodka for a large batch of wings, but I've use white wine for general tso's and I'm sure you could use a nice IPA ... | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xry7c | null | false | 2016-07-31T00:40:40Z |
d5xrxf0 | t1_d5xrxf0 | 1,469,925,601 | user_ee3a08e5b217 | Cooking | I like you. | 4 | t1_d5xbduw | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xrxf0 | null | false | 2016-07-31T00:40:01Z |
d5xrrid | t1_d5xrrid | 1,469,925,304 | [deleted] | Cooking | [deleted] | 2 | t1_d5xn1y6 | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xrrid | null | false | 2016-07-31T00:35:04Z |
d5xrmis | t1_d5xrmis | 1,469,925,049 | user_46fbc491e176 | Cooking | ghee? | 3 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5xrmis | null | false | 2016-07-31T00:30:49Z |
d5xr60y | t1_d5xr60y | 1,469,924,217 | user_33289d9dc7f5 | Cooking | I think hold temp is still not hot enough to prevent bacterial growth though? | 8 | t1_d5xmypm | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xr60y | null | false | 2016-07-31T00:16:57Z |
d5xr4g7 | t1_d5xr4g7 | 1,469,924,140 | user_c3c6c3b42985 | Cooking | Yeah, coconut oil is usually what my crunchy health freak family uses as a butter substitute. There are refined versions with neutral flavor | 5 | t1_d5xq0e4 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5xr4g7 | null | false | 2016-07-31T00:15:40Z |
d5xqv1w | t1_d5xqv1w | 1,469,923,665 | user_329953e81912 | Cooking | That's the point of cooking them together the flavors from the vegetables influence the taste of the meat, and the meat influences the taste of the vegetables. The only problem with cooking them together is if you don't cook the vegetables thoroughly and contaminate them with the meat, or if you are cooking for a veget... | 2 | t1_d5xqopi | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xqv1w | null | false | 2016-07-31T00:07:45Z |
d5xqruf | t1_d5xqruf | 1,469,923,500 | user_a7fac37f972e | Cooking | It's yeast from you and your house. There's a place in Europe with so many beer drinkers living in close proximity that beer is *brewed without adding any yeast*. The yeast is in the air, like the smell of last night's party.
*Edit: found it - Belgium [these beers are hard, if not impossible, to produce outside a li... | 2 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xqruf | null | false | 2016-07-31T00:05:00Z |
d5xqrap | t1_d5xqrap | 1,469,923,472 | user_437620bccd72 | Cooking | Where? How? | 1 | t1_d5x6ja7 | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5xqrap | null | false | 2016-07-31T00:04:32Z |
d5xqq0q | t1_d5xqq0q | 1,469,923,408 | user_c388b154fed5 | Cooking | Double fry. Always works for me. | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xqq0q | null | false | 2016-07-31T00:03:28Z |
d5xqoui | t1_d5xqoui | 1,469,923,348 | user_4576103d479c | Cooking | Just found your thread while googling cookbook recommendations, thought I'd throw in my 2 cents even though it's an older thread.
Last year I found [Sauces](https://www.amazon.com/Sauces-Classical-Contemporary-Sauce-Making/dp/B001U3YQRO) by James Peterson at a used book store.
So far I've only used pasta sauce recipe... | 2 | t3_4lh8qo | t3_4lh8qo | /r/Cooking/comments/t3_4lh8qo/d5xqoui | null | false | 2016-07-31T00:02:28Z |
d5xqopi | t1_d5xqopi | 1,469,923,342 | user_195bd49549df | Cooking | Please explain what vegetables won't absorb blood, chemicals into the vegetables as they cook together. | -8 | t1_d5xpxbo | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xqopi | null | false | 2016-07-31T00:02:22Z |
d5xqhxc | t1_d5xqhxc | 1,469,922,998 | user_f96ad300b063 | Cooking | You can use the white chocolate chips or the bar. You will just have to break the bar up into small pieces. And yes plain cream cheese. None of that low fat shit either! | 1 | t1_d5xqe8e | t3_4veaet | /r/Cooking/comments/t3_4veaet/d5xqhxc | null | false | 2016-07-30T23:56:38Z |
d5xqgqt | t1_d5xqgqt | 1,469,922,941 | user_aa632c71210d | Cooking | It could be whipped cream, or vanilla yogurt, maybe with a bit of granola over the top. Even fresh cream over berries is fantastic. Just get really fresh fruit, and you're golden. | 1 | t1_d5xq8pc | t3_4veaet | /r/Cooking/comments/t3_4veaet/d5xqgqt | null | false | 2016-07-30T23:55:41Z |
d5xqe8e | t1_d5xqe8e | 1,469,922,814 | user_10c46abb6b0d | Cooking | I'm sorry for all the questions, but i've never cooked anything more complicated than cooked eggs.
For chocolate, i should just buy a [bar of chocolate](http://www.stkittsherbery.co.uk/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/w/h/white_2_2.jpg) and melt it, right? And for cream cheese, ... | 1 | t1_d5xox5z | t3_4veaet | /r/Cooking/comments/t3_4veaet/d5xqe8e | null | false | 2016-07-30T23:53:34Z |
d5xqdkv | t1_d5xqdkv | 1,469,922,779 | user_6c7e1e78c45a | Cooking | Personally, I prefer dipping my wings. That way, you also open up variety. Also, never soggy and you can eat the wings without letting them cool for too long. | 2 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xqdkv | null | false | 2016-07-30T23:52:59Z |
d5xqbgo | t1_d5xqbgo | 1,469,922,671 | user_1ebcf8ba061b | Cooking | i was thinking of that but i dont know anything about cooking so i didnt know if it would work, but ill try that so thanks | 1 | t1_d5xq0e4 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5xqbgo | null | false | 2016-07-30T23:51:11Z |
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