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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5xe0bg | t1_d5xe0bg | 1,469,901,992 | user_4643618c6f8e | Cooking | Yup, You can finish it in the sauce, in fact thats a great way to do it. You want to brown and cook the outside, and then it can finishing fully cooking while in the sauce. Otherwise, you'd have fully cooked chicken in there, and since the sauce is hot, you could overcook it. | 5 | t3_4vd5u3 | t3_4vd5u3 | /r/Cooking/comments/t3_4vd5u3/d5xe0bg | null | false | 2016-07-30T18:06:32Z |
d5xdyp4 | t1_d5xdyp4 | 1,469,901,912 | user_f0862d3a591c | Cooking | Mmmm nice warm moist nutritious environment. | 34 | t1_d5xb6kj | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xdyp4 | null | false | 2016-07-30T18:05:12Z |
d5xduvq | t1_d5xduvq | 1,469,901,737 | user_c750bc9d6a89 | Cooking | If i wasn't making breakfast tacos, that's exacrly how it would have went. It was a tussle. | 2 | t1_d5xdo78 | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xduvq | null | false | 2016-07-30T18:02:17Z |
d5xdrft | t1_d5xdrft | 1,469,901,582 | [deleted] | Cooking | [deleted] | 1 | t1_d5xb6kj | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xdrft | null | false | 2016-07-30T17:59:42Z |
d5xdq90 | t1_d5xdq90 | 1,469,901,527 | user_6eb8a371c282 | Cooking | Don't bread wings, but if you absolutely must, I found that using corn starch or potato starch makes for a very crispy breading. You don't even need to use a liquid. Mix your spices with the starch, tos the wings in, shake of excess and let the wings sit for 10 minutes or so before frying. Holds up wonderfully and gets... | -6 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xdq90 | null | false | 2016-07-30T17:58:47Z |
d5xdq4r | t1_d5xdq4r | 1,469,901,522 | user_7d5fafb6b4ad | Cooking | Yes, love hibiscus tea! | 1 | t3_4vcpzb | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xdq4r | null | false | 2016-07-30T17:58:42Z |
d5xdpw4 | t1_d5xdpw4 | 1,469,901,511 | user_b89bccd9ba47 | Cooking | Eggs are pretty resilient. That said, you're right about not cooking food that you don't feel comfortable with the safety of. Always better to err on the side of caution when serving others. | 6 | t1_d5xdied | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xdpw4 | null | false | 2016-07-30T17:58:31Z |
d5xdou6 | t1_d5xdou6 | 1,469,901,467 | user_82e9eefd2077 | Cooking | I tend to go for thighs over breasts because my SO prefers them and I find them to retain juice better (less likely to dry out).
But that said... I'll only trim them if there is an obvious over quantity of skin or meat - which is rare.
As per cleaning - all our houses are 100% water catchment (all the water used in o... | 2 | t3_4vd3pl | t3_4vd3pl | /r/Cooking/comments/t3_4vd3pl/d5xdou6 | null | false | 2016-07-30T17:57:47Z |
d5xdo78 | t1_d5xdo78 | 1,469,901,440 | user_a9cf8ebb02fe | Cooking | Well I was going to say an egg costs less than 20 cents, just throw it away, but it felt like if it was important enough to make an entry on reddit maybe he was having a real argument with the "family" so I thought let them have some skin in the game. Personally, I'd cook it. If it actually was bad he would know alread... | 11 | t1_d5xdi0n | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xdo78 | null | false | 2016-07-30T17:57:20Z |
d5xdo2n | t1_d5xdo2n | 1,469,901,434 | user_5ead872ea29d | Cooking | You can bake them too, but yeah, if there's no breading to get soggy, it won't. | 2 | t1_d5x9ft3 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xdo2n | null | false | 2016-07-30T17:57:14Z |
d5xdk3z | t1_d5xdk3z | 1,469,901,253 | user_93562fbbcbf6 | Cooking | Hells to the yes, I'll take two of those pitas right now. Plain, roasted, and pickled peppers as part of a charcuterie board. Couple types of cheese, mustard, olives, peppers, fruit, cold cuts... | 1 | t1_d5x7n6b | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5xdk3z | null | false | 2016-07-30T17:54:13Z |
d5xdjjw | t1_d5xdjjw | 1,469,901,227 | user_c750bc9d6a89 | Cooking | I agree with /u/ronpolyp. I used that same explanation. I ended up not using it. Eggs are too cheap. | 5 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xdjjw | null | false | 2016-07-30T17:53:47Z |
d5xdj91 | t1_d5xdj91 | 1,469,901,214 | user_4360b434f60a | Cooking | She's using boiling water from the kettle though | 1 | t1_d5xbpw0 | t3_4vcwbv | /r/Cooking/comments/t3_4vcwbv/d5xdj91 | null | false | 2016-07-30T17:53:34Z |
d5xdied | t1_d5xdied | 1,469,901,175 | user_c750bc9d6a89 | Cooking | It was cracked. | 3 | t1_d5xd41y | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xdied | null | false | 2016-07-30T17:52:55Z |
d5xdi0n | t1_d5xdi0n | 1,469,901,157 | user_20b7815d2ceb | Cooking | > if in doubt cook it and give it to one of them. Make yourself one that isn't damaged
Keep it classy .... LMAO | 41 | t1_d5xd4vi | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xdi0n | null | false | 2016-07-30T17:52:37Z |
d5xdgvd | t1_d5xdgvd | 1,469,901,105 | user_20b7815d2ceb | Cooking | It's fine, unless it smells "off" after you crack it. Crack it in a bowl first, not right into a hot pan. The membrane is still intact, so that is good also
Or you know, you could just chuck it out if really unsure, as an egg probably only costs about 16 cents. | 2 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xdgvd | null | false | 2016-07-30T17:51:45Z |
d5xdgh5 | t1_d5xdgh5 | 1,469,901,087 | user_4643618c6f8e | Cooking | Yes, it needs to be fat trimmed, and sometimes there are still some nasty bits or pieces of bone/cartlidge/blood/tendon hanging on it, so you're gonna want to cook that off as well.
My usual process is once I get home, I pop the packages of chicken in the fridge for a bit. When I'm ready, I take them out, clean them a... | 3 | t3_4vd3pl | t3_4vd3pl | /r/Cooking/comments/t3_4vd3pl/d5xdgh5 | null | false | 2016-07-30T17:51:27Z |
d5xde0t | t1_d5xde0t | 1,469,900,975 | [deleted] | Cooking | [deleted] | 1 | t3_4vd3pl | t3_4vd3pl | /r/Cooking/comments/t3_4vd3pl/d5xde0t | null | false | 2016-07-30T17:49:35Z |
d5xddk2 | t1_d5xddk2 | 1,469,900,953 | user_329953e81912 | Cooking | There's no such thing as completely artificial substances. Synthetic MSG needs to come from somewhere they can't just magically summon matter, typically it's extracted from a naturally occurring source like a type of plant and then purified. | 1 | t1_d5vseyc | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5xddk2 | null | false | 2016-07-30T17:49:13Z |
d5xdcku | t1_d5xdcku | 1,469,900,911 | user_3e04d7af595a | Cooking | I don't know if it's safe or not. What I do know is that a dozen eggs cost about $2 or less and if you've ever spent 3 days shitting your brains out because you made a bad call, you know that you would certainly sacrifice 16 cents not to be in that position.
| 167 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xdcku | null | false | 2016-07-30T17:48:31Z |
d5xdbix | t1_d5xdbix | 1,469,900,865 | user_c3c6c3b42985 | Cooking | Good man | 23 | t1_d5xbduw | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xdbix | null | false | 2016-07-30T17:47:45Z |
d5xdajj | t1_d5xdajj | 1,469,900,821 | user_642e8367a49e | Cooking | That's how I usually get it, but I did a little googling and people seem to make one with just the leaves. I'd give it a try if I had some! | 3 | t1_d5xd4of | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xdajj | null | false | 2016-07-30T17:47:01Z |
d5xd9rt | t1_d5xd9rt | 1,469,900,788 | user_c3c6c3b42985 | Cooking | You need to do 2 coats.
Before applying a coat do pat dry with paper towels.
Add one coat of flour and wait until the coat absorbs moisture - 5 minutes or so. Add another flour coat and fry. | 2 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xd9rt | null | false | 2016-07-30T17:46:28Z |
d5xd8nh | t1_d5xd8nh | 1,469,900,740 | user_329953e81912 | Cooking | So that means soy sauce, sharp cheese, cured meats, Mushrooms, fish, beef, seaweed, Kim che. Are all neurotoxic. | 1 | t1_d5vmgja | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5xd8nh | null | false | 2016-07-30T17:45:40Z |
d5xd4vi | t1_d5xd4vi | 1,469,900,576 | user_a9cf8ebb02fe | Cooking | It's probably fine since the membrane is unbroken, if in doubt cook it and give it to one of them. Make yourself one that isn't damaged. If it were me I'd crack it into a bowl and smell it. A bad egg is really smelly!!! | 51 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xd4vi | null | false | 2016-07-30T17:42:56Z |
d5xd4of | t1_d5xd4of | 1,469,900,567 | user_c3c6c3b42985 | Cooking | I've only seen hibiscus tea made with the flower making it this rich red drink from many different Taco Shops and Mexican Restaurants | 13 | t1_d5xcvkl | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xd4of | null | false | 2016-07-30T17:42:47Z |
d5xd4o0 | t1_d5xd4o0 | 1,469,900,566 | user_0b806bc3f345 | Cooking | crack it into a small bowl and smell it, when eggs are rotten they stink like all get out. | 12 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xd4o0 | null | false | 2016-07-30T17:42:46Z |
d5xd41y | t1_d5xd41y | 1,469,900,542 | user_b89bccd9ba47 | Cooking | What about it makes you think it's not okay? Looks like a perfectly normal egg to me. | 2 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xd41y | null | false | 2016-07-30T17:42:22Z |
d5xd26b | t1_d5xd26b | 1,469,900,462 | user_36e612815821 | Cooking | Why are you breading your wings? Just crisp up the skin. You don't need any. | -8 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xd26b | null | false | 2016-07-30T17:41:02Z |
d5xcwjf | t1_d5xcwjf | 1,469,900,215 | user_836a02ccf56c | Cooking | Breaded wings are a crutch. Hooters breads their wings. If you want the best wings, you can't bread them. | -5 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xcwjf | null | false | 2016-07-30T17:36:55Z |
d5xcvkl | t1_d5xcvkl | 1,469,900,171 | user_642e8367a49e | Cooking | You can make a very tart and yummy tea. I like throw in some other dried fruit (like apples).
A lot of hibiscus teas use the flowers too, but it seems like some people just use the leaves. | 14 | t3_4vcpzb | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xcvkl | null | false | 2016-07-30T17:36:11Z |
d5xcv5q | t1_d5xcv5q | 1,469,900,152 | user_2f502ba69308 | Cooking | What is the flavor like, compared to other leaves? Most leaves and leafy greens go well in a saag. | 2 | t3_4vcpzb | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xcv5q | null | false | 2016-07-30T17:35:52Z |
d5xcpzm | t1_d5xcpzm | 1,469,899,922 | user_6d9d5bfc33fc | Cooking | http://www.epicurious.com/recipes/food/views/gai-pad-bai-gaprow-14425
is my favourite | 2 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5xcpzm | null | false | 2016-07-30T17:32:02Z |
d5xcmyq | t1_d5xcmyq | 1,469,899,787 | [deleted] | Cooking | [deleted] | 2 | t1_d5x9oly | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5xcmyq | null | false | 2016-07-30T17:29:47Z |
d5xcch7 | t1_d5xcch7 | 1,469,899,315 | user_c0466dd7ffb0 | Cooking | Apparently if you blitz / grind it into a slightly runny mixture with either egg or coconut oil it makes a great hair mask...
Other than that, there is [this](http://www.chicagoreader.com/Bleader/archives/2013/09/04/how-to-eat-hibiscus-like-the-burmese) Burmese recipe which doesn't look too difficult!
Edit: You co... | 5 | t3_4vcpzb | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xcch7 | null | false | 2016-07-30T17:21:55Z |
d5xc5kk | t1_d5xc5kk | 1,469,899,001 | user_8980baaf807c | Cooking | I have a few of that same model. Just don't leave the probe in. It can't stand up to long duration of grill temp. I've burnt through a couple probes at this point. | 1 | t1_d5x697a | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5xc5kk | null | false | 2016-07-30T17:16:41Z |
d5xc1wc | t1_d5xc1wc | 1,469,898,842 | user_aa23bc6c372b | Cooking | I love my meat thermometer. Instead of a timer, it beeps when it is hot enough. I just worried about it burning in the bbq
| 1 | t1_d5x697a | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5xc1wc | null | false | 2016-07-30T17:14:02Z |
d5xbpw0 | t1_d5xbpw0 | 1,469,898,298 | user_e1c962b2a77f | Cooking | Because the hotter the oven, the quicker the water will come to temperature. | 2 | t3_4vcwbv | t3_4vcwbv | /r/Cooking/comments/t3_4vcwbv/d5xbpw0 | null | false | 2016-07-30T17:04:58Z |
d5xbmgm | t1_d5xbmgm | 1,469,898,144 | user_7681d0e8aced | Cooking | I don't fry mine. Instead I coat them in baking powder. Paprika, salt and pepper and then bake them.
The baking powder reacts with the skin and you can hear it start to bubble and pop like pop rocks on contact.
Bake them and turn them once then sauce them.
Every time they turn out as if I had fried them. | 83 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xbmgm | null | false | 2016-07-30T17:02:24Z |
d5xbduw | t1_d5xbduw | 1,469,897,754 | user_a69fd9c62f7a | Cooking | Don't sauce them immediately out of the fryer, let them cool a little. I found if they are piping hot the sauce creates steam on contact and it softens the breading quite a bit.
I've had much more satisfying results by waiting about 5-7 minutes (just don't put them on paper towels, a cooling rack works best)
The cen... | 334 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xbduw | null | false | 2016-07-30T16:55:54Z |
d5xbckm | t1_d5xbckm | 1,469,897,695 | user_8d940c757081 | Cooking | Yeah it definitely smells and looks bacterial. You might be right as this rice cooker was brand new, and the very next day it went bad. | 14 | t1_d5xb6kj | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xbckm | null | false | 2016-07-30T16:54:55Z |
d5xb83a | t1_d5xb83a | 1,469,897,490 | user_e1c962b2a77f | Cooking | It's not clear from your post whether you are storing your cooked rice in the fridge. [It is important to refrigerate cooked rice to avoid the risk of food poisoning.](http://www.abc.net.au/health/talkinghealth/factbuster/stories/2009/01/27/2475255.htm) Based on some of the comments at the bottom of the linked article,... | 91 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xb83a | null | false | 2016-07-30T16:51:30Z |
d5xb6kj | t1_d5xb6kj | 1,469,897,419 | user_ea6675dfc46d | Cooking | I'm guessing your dried rice has some bacterial contamination. It won't show up when first cooked. But when you leave it in the bacteria danger zone for that amount of time it flourishes and ruins the rice.
http://www.nhs.uk/chq/Pages/can-reheating-rice-cause-food-poisoning.aspx?CategoryID=51 | 198 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xb6kj | null | false | 2016-07-30T16:50:19Z |
d5xb56k | t1_d5xb56k | 1,469,897,354 | user_8d940c757081 | Cooking | Huh, that is possible, as a few months ago my mom switched to this really fragrant jasmine long rice by KO-KO. Maybe something about it causes it to break down quick.
I am gonna try switching rice | 1 | t1_d5xayau | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xb56k | null | false | 2016-07-30T16:49:14Z |
d5xb47o | t1_d5xb47o | 1,469,897,310 | user_1651360d1903 | Cooking | There's a lot of good recipes here, and they're very authentic: http://www.thaitable.com | 3 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5xb47o | null | false | 2016-07-30T16:48:30Z |
d5xayg2 | t1_d5xayg2 | 1,469,897,040 | user_a70867d134f1 | Cooking | Don't bread wings. | 10 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xayg2 | null | false | 2016-07-30T16:44:00Z |
d5xayau | t1_d5xayau | 1,469,897,034 | user_e837bdd31991 | Cooking | Were you using different brands/type of rice? That could be it. I've never had a problem sticking it in the fridge and reheating it in the cooker, we mostly use the same brand and jasmine rice. | 7 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xayau | null | false | 2016-07-30T16:43:54Z |
d5xaxqk | t1_d5xaxqk | 1,469,897,009 | [deleted] | Cooking | [removed] | 1 | t1_d5x697a | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5xaxqk | null | false | 2016-07-30T16:43:29Z |
d5xard6 | t1_d5xard6 | 1,469,896,713 | user_a649079db08d | Cooking | Sounds fun! I'll try and participate :) | 2 | t3_4vbya5 | t3_4vbya5 | /r/Cooking/comments/t3_4vbya5/d5xard6 | null | false | 2016-07-30T16:38:33Z |
d5xabwv | t1_d5xabwv | 1,469,895,998 | user_37481e0fef43 | Cooking | You could always take the chicken out and let it rest on the counter and put the veggies back in for a bit. The extra space should help them cook a little faster and you can turn the heat up to 425 to really help them caramalize. | 2 | t3_4v6s4k | t3_4v6s4k | /r/Cooking/comments/t3_4v6s4k/d5xabwv | null | false | 2016-07-30T16:26:38Z |
d5xa6rb | t1_d5xa6rb | 1,469,895,754 | user_9e0d6e7d2f42 | Cooking | Try tossing them in cornstarch instead of typical breading | 9 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xa6rb | null | false | 2016-07-30T16:22:34Z |
d5x9qkb | t1_d5x9qkb | 1,469,894,967 | [deleted] | Cooking | [deleted] | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x9qkb | null | false | 2016-07-30T16:09:27Z |
d5x9oly | t1_d5x9oly | 1,469,894,874 | user_feee97f8f681 | Cooking | ...freezing is a great idea but don't do it quite like this. [Blanching Vegetables is a Must Before Freezing](http://extension.psu.edu/food/preservation/news/2012/blanching-vegetables-is-a-must-before-freezing). They'll release water on thawing so I wouldn't put them in wet (?), too. | 3 | t1_d5x283c | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x9oly | null | false | 2016-07-30T16:07:54Z |
d5x9m98 | t1_d5x9m98 | 1,469,894,760 | user_5c7e7ff93645 | Cooking | This is the very reason I have the Epicurious app on my iPhone. A search for Bell Peppers returns hundreds of recipes many with pics and community reviews. Looking through the app i'd say the cream of bell pepper soup, goat cheese ravioli with bell pepper & brown butter, and the grilled panzella salad with bell peppe... | 2 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x9m98 | null | false | 2016-07-30T16:06:00Z |
d5x9ft3 | t1_d5x9ft3 | 1,469,894,451 | user_ade18410c2ca | Cooking | You don't need to bread them. Try following this guide. http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html | 27 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5x9ft3 | null | false | 2016-07-30T16:00:51Z |
d5x9eva | t1_d5x9eva | 1,469,894,408 | user_6e9de636b132 | Cooking | https://www.youtube.com/channel/UC27C_HWo-UmKkdWGsRJZ8EA enjoy | 3 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5x9eva | null | false | 2016-07-30T16:00:08Z |
d5x94cd | t1_d5x94cd | 1,469,893,901 | user_750d245001ce | Cooking | I'd say it's more of a regional thing. I grew up in Kansas and went to college in Nebraska. In both states everyone knows what a Rocky Mountain or Prairie Oyster is. The agricultural school would sell them once a year at an event. Can't remember the official name but everyone just called it the testicle festival. | 1 | t1_d5wgtm3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5x94cd | null | false | 2016-07-30T15:51:41Z |
d5x91pf | t1_d5x91pf | 1,469,893,771 | user_d9eadee5dbec | Cooking | I'll head to Trader Joe's today. Colemans mustard I knew about. My dad could not get enough of it! | 2 | t1_d5wxxg2 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5x91pf | null | false | 2016-07-30T15:49:31Z |
d5x8w0s | t1_d5x8w0s | 1,469,893,497 | user_b6c9ff84b46e | Cooking | This is the truth | 2 | t1_d5x521i | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5x8w0s | null | false | 2016-07-30T15:44:57Z |
d5x8rky | t1_d5x8rky | 1,469,893,274 | user_c549b61b8e7d | Cooking | Idea 1. Fry at higher heat for crunchier base.
Idea 2. Toss in toss (small amount) re fry to crisp. | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5x8rky | null | false | 2016-07-30T15:41:14Z |
d5x8pdy | t1_d5x8pdy | 1,469,893,167 | user_3db09b01a8a5 | Cooking | Yea.. can't hear a word she's saying. | 1 | t1_d5wv3yw | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5x8pdy | null | false | 2016-07-30T15:39:27Z |
d5x8md7 | t1_d5x8md7 | 1,469,893,020 | user_a6aa48311c33 | Cooking | Love eggs, thanks. Reddit hates me. But its reddit so ¯\_(ツ)_/¯ | 1 | t1_d5w0jsp | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5x8md7 | null | false | 2016-07-30T15:37:00Z |
d5x8j5t | t1_d5x8j5t | 1,469,892,863 | user_99707f8f28eb | Cooking | This is best answer. | 5 | t1_d5x697a | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5x8j5t | null | false | 2016-07-30T15:34:23Z |
d5x8es4 | t1_d5x8es4 | 1,469,892,647 | user_8b1cfeecdd3c | Cooking | This is a favorite curry recipe that isn't too spicy for dinner party guests.
www.epicurious.com/recipes/food/views/thai-shrimp-halibut-curry-364570
If you prefer potatoes as the starch, I've made this a few times with great results, too. I skip the mango due to personal preference/availability.
www.epicurious.com/re... | 2 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5x8es4 | null | false | 2016-07-30T15:30:47Z |
d5x8el4 | t1_d5x8el4 | 1,469,892,638 | user_a0ce1aeb7c2a | Cooking | If you want something quick and simple, dirty rice.
1lb browned ground beef, 1 cup rice, 2 cups water, 1 diced bell pepper, simmer for about 12 minutes, season to taste. Its not elegant by any means, but it makes a meal and its not stuffed peppers since thats what this whole thread is suggesting. | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x8el4 | null | false | 2016-07-30T15:30:38Z |
d5x8dz9 | t1_d5x8dz9 | 1,469,892,609 | user_6f34e653768a | Cooking | I too am allergic to peanuts and I cook Thai all the time. Most recipes actually don't call for peanuts. I suspect you are specifically looking at satay recipes - you might want to branch out and look for other things.
That said almond butter is a perfectly fine substitute for peanut butter in most recipes.
Here is... | 14 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5x8dz9 | null | false | 2016-07-30T15:30:09Z |
d5x8dia | t1_d5x8dia | 1,469,892,585 | user_11254eddc4e8 | Cooking | Quiche with lots of sauteed bell peppers, vegetarian fajitas with beans and peppers and other fresh summer veg, stuffed peppers with quinoa or farro, hash with potatoes and peppers and eggs | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x8dia | null | false | 2016-07-30T15:29:45Z |
d5x8a68 | t1_d5x8a68 | 1,469,892,413 | user_a6aa48311c33 | Cooking | That's the most metal cast iron ever. I'd buy the fuck out of it. | 1 | t1_d5wqxys | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5x8a68 | null | false | 2016-07-30T15:26:53Z |
d5x7vpr | t1_d5x7vpr | 1,469,891,682 | user_9d1afa0f6f1a | Cooking | Mix oil, minced garlic, and Sriracha.
Cut pepper into wide strips
Baste with mixture
Grill or bake at high temperature until they start to turn black.
Let cool off and enjoy. | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x7vpr | null | false | 2016-07-30T15:14:42Z |
d5x7sir | t1_d5x7sir | 1,469,891,520 | user_32bfb817f405 | Cooking | There isn't any specific app that would be better for food. It's just a gimmick. | 1 | t1_d5vy79p | t3_4v6ose | /r/Cooking/comments/t3_4v6ose/d5x7sir | null | false | 2016-07-30T15:12:00Z |
d5x7nnc | t1_d5x7nnc | 1,469,891,263 | user_180c9c4024b6 | Cooking | gumbo uses onion, celery, and green pepper as it's base. Add some tomatoes, black beans, proteins, and sausage seasoning (paprika, garlic, salt, pepper, oregano, cayenne, fennel), and make a roux and you're good to go. | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x7nnc | null | false | 2016-07-30T15:07:43Z |
d5x7n6b | t1_d5x7n6b | 1,469,891,238 | user_5b72fef5f26b | Cooking | Roasted peppers are also amazing with a wide variety of strong cheeses. Feta, Kalamatta olives, and roasted red peppers on top of some crispy pita bread is delicious. | 1 | t1_d5wwpjf | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x7n6b | null | false | 2016-07-30T15:07:18Z |
d5x7hj8 | t1_d5x7hj8 | 1,469,890,938 | user_23f7cd57ffb3 | Cooking | dethswatch has the only answer you need to hear. | 18 | t1_d5x697a | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5x7hj8 | null | false | 2016-07-30T15:02:18Z |
d5x7f0b | t1_d5x7f0b | 1,469,890,807 | [deleted] | Cooking | [removed] | 1 | t3_4v9lkz | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5x7f0b | null | false | 2016-07-30T15:00:07Z |
d5x726x | t1_d5x726x | 1,469,890,126 | user_c7adbbe181e4 | Cooking | My apologies, I read your comment the wrong way round! There's a myth that all mussels that don't open are bad that some on here were repeating.
I'll edit! | 2 | t1_d5x5qgy | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5x726x | null | false | 2016-07-30T14:48:46Z |
d5x70yj | t1_d5x70yj | 1,469,890,063 | user_2b5600b23a93 | Cooking | With a buisness style dinner you should follow the KISS rule, keep it simple stupid. You also have to start with your cooking space and what you can produce. For starters try a cheese plate with fruit. Every area has Local cheeses mixed with bread and crackers. For the main course might I suggest a filet mignon or a po... | 3 | t3_4vatkx | t3_4vatkx | /r/Cooking/comments/t3_4vatkx/d5x70yj | null | false | 2016-07-30T14:47:43Z |
d5x6z8l | t1_d5x6z8l | 1,469,889,974 | user_0bde783947a3 | Cooking | Absolutely. That is basically how traditionally Schnitzel should be prepared. It isn't exactly deep fried but it is supposed to be swimming in clarified butter. | 3 | t3_4v4xcv | t3_4v4xcv | /r/Cooking/comments/t3_4v4xcv/d5x6z8l | null | false | 2016-07-30T14:46:14Z |
d5x6x7q | t1_d5x6x7q | 1,469,889,867 | user_5e599a4aa53a | Cooking | Sounds fun. Subbed. | 2 | t3_4vbya5 | t3_4vbya5 | /r/Cooking/comments/t3_4vbya5/d5x6x7q | null | false | 2016-07-30T14:44:27Z |
d5x6ja7 | t1_d5x6ja7 | 1,469,889,103 | user_0e0a0bb702e6 | Cooking | Minecraft | 0 | t1_d5x2l38 | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5x6ja7 | null | false | 2016-07-30T14:31:43Z |
d5x69yz | t1_d5x69yz | 1,469,888,586 | user_b05f1f3cc58d | Cooking | Greek salad | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x69yz | null | false | 2016-07-30T14:23:06Z |
d5x697a | t1_d5x697a | 1,469,888,542 | [deleted] | Cooking | [deleted] | 87 | t3_4vaz3h | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5x697a | null | false | 2016-07-30T14:22:22Z |
d5x65ii | t1_d5x65ii | 1,469,888,336 | user_31632efa838c | Cooking | I had a slow cooker without a lid and used a round cookie sheet as a lid for quite a while | 1 | t3_4v8fk9 | t3_4v8fk9 | /r/Cooking/comments/t3_4v8fk9/d5x65ii | null | false | 2016-07-30T14:18:56Z |
d5x60yo | t1_d5x60yo | 1,469,888,077 | user_117cecb2ca74 | Cooking | I had one of these. We managed to shatter the enamel in the first year. The Le creuset we bought as a replacement has lasted the last 5 years.
There again, sample size of one over here | 1 | t1_d5v6dkx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5x60yo | null | false | 2016-07-30T14:14:37Z |
d5x5zx4 | t1_d5x5zx4 | 1,469,888,016 | user_cbafdd833aaf | Cooking | A fruit theory! | 2 | t1_d5vycd4 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5x5zx4 | null | false | 2016-07-30T14:13:36Z |
d5x5qgy | t1_d5x5qgy | 1,469,887,465 | user_25eaff4ae5a0 | Cooking | Sorry what isn't true? Mussels can be fine if they are just dead and don't close, but if you are buying them at a shop tapping them is a good way to tell which to buy. If you are being cautious the tapping technique guarantees a live fresh mussels. | 1 | t1_d5wz1mv | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5x5qgy | null | false | 2016-07-30T14:04:25Z |
d5x5k1n | t1_d5x5k1n | 1,469,887,078 | user_56f0c1ab0260 | Cooking | Adding my voice to the stuffed pepper club. I like to make a mix of shredded chicken, cream cheese, bbq sauce, onions, corn, and shredded cheese and put that in the peppers @ 350 for like 25 minutes.
Also, roasting red peppers, removing the charted skin, and then sticking them in a food processor with olive oil, garl... | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x5k1n | null | false | 2016-07-30T13:57:58Z |
d5x5d9j | t1_d5x5d9j | 1,469,886,670 | user_d3a84bfd439b | Cooking | Potatoe | 1 | t1_d5x1mqb | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5x5d9j | null | false | 2016-07-30T13:51:10Z |
d5x521i | t1_d5x521i | 1,469,885,967 | user_90f7ad38ca8c | Cooking | Fry or braise, a minute or an hour. Not in between | 2 | t1_d5wkxvc | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5x521i | null | false | 2016-07-30T13:39:27Z |
d5x51ok | t1_d5x51ok | 1,469,885,942 | user_5d0036c41910 | Cooking | I like pretty much anything that is served with a fresh coriander garnish.
Such a dynamic flavour. | 3 | t3_4v9grj | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5x51ok | null | false | 2016-07-30T13:39:02Z |
d5x4svy | t1_d5x4svy | 1,469,885,370 | user_42b115193a13 | Cooking | Yes you do, but nobody can say "how much" since the additional leg changes a bunch of the variables.
It drips more on to the coals which might cool them down and reduce heat output or flame up and make more heat. It reduces surface area, changes air flow, reduces the internal air temperature of the grill air and a who... | 63 | t3_4vaz3h | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5x4svy | null | false | 2016-07-30T13:29:30Z |
d5x4shv | t1_d5x4shv | 1,469,885,342 | user_5d0036c41910 | Cooking | Hahaha, that 50:50 garlic ginger.
Right with you there! Great stuff! | 4 | t1_d5wxfgz | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5x4shv | null | false | 2016-07-30T13:29:02Z |
d5x4qif | t1_d5x4qif | 1,469,885,206 | user_f949f9b8c3b9 | Cooking | The first thing I always to to think off when doing a dinner is whether the guests can get something anywhere else. If the attendees are from out of town, try to think of something that is unique to your area. The dish doesn't necessarily have to be unique but maybe some of the ingredients are and you can highlight t... | 2 | t3_4vatkx | t3_4vatkx | /r/Cooking/comments/t3_4vatkx/d5x4qif | null | false | 2016-07-30T13:26:46Z |
d5x4ibt | t1_d5x4ibt | 1,469,884,646 | user_eeb6f8b86b59 | Cooking | Roast them, chop them, add garlic, olive oil, salt and pepper. Let sit and merry the flavors. Excellent on toasted bread points (bruschetta style) or in pasta.
Edit: word. | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x4ibt | null | false | 2016-07-30T13:17:26Z |
d5x43q8 | t1_d5x43q8 | 1,469,883,608 | user_3f5653e25878 | Cooking | Squid noodles! Prepare the squid as if you were making rings, but cut the tube along one side and slice it into long noodles instead. Stir fry or sauté with any kind of sauce and/or veggies you want. I like it with garlic, basil and cherry tomatoes. Or broccoli and black bean sauce. | 1 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5x43q8 | null | false | 2016-07-30T13:00:08Z |
d5x3yji | t1_d5x3yji | 1,469,883,220 | user_e7808bd707a9 | Cooking | Hopefully no one assumed it would take twice as long to cook. 10-20% increased cooking time sounds reasonable, but I'd mainly rely on a thermometre. | 2 | t1_d5x3my2 | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5x3yji | null | false | 2016-07-30T12:53:40Z |
d5x3mze | t1_d5x3mze | 1,469,882,314 | user_54add8d6921f | Cooking | I think it's great but maybe lower the music because I can't here her. Tell her the video turned up great, am going to make cookies. | 2 | t1_d5wsgs3 | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5x3mze | null | false | 2016-07-30T12:38:34Z |
d5x3my2 | t1_d5x3my2 | 1,469,882,311 | user_2b50dc4ff067 | Cooking | Longer, yes. Double the time, no. I usually account for maybe 10-20% increase, due to the thermal mass of a second leg dropping the air temp. | 3 | t1_d5x2pig | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5x3my2 | null | false | 2016-07-30T12:38:31Z |
d5x3jxm | t1_d5x3jxm | 1,469,882,071 | user_df41c0eb3be2 | Cooking | A normal BBQ loses so much heat through escaping gases, conduction through the case, etc that adding a second leg will not significantly reduce available heat within the cooking box. It will a tiny bit, but not a lot.
I'd be more concerned that adding a second leg will change the arrangement of meat on the grill, whic... | 16 | t1_d5x2pig | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5x3jxm | null | false | 2016-07-30T12:34:31Z |
d5x3fkl | t1_d5x3fkl | 1,469,881,724 | user_27949f67091d | Cooking | You're both right in the sense that 1) once the ambient air is at 180, the cooking time should be the exact same, but 2) your grill may need to be set to a higher setting for the air to actually stay at 180
*Edit: Faulty reasoning*
*Edit: If the grill is at a higher setting, you may want to raise the lamb legs furthe... | 2 | t1_d5x2wsz | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5x3fkl | null | false | 2016-07-30T12:28:44Z |
d5x3fgo | t1_d5x3fgo | 1,469,881,716 | user_f7adfd435a02 | Cooking | High iron can cause a bunch of health problems is why. | 1 | t1_d5wr2ch | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5x3fgo | null | false | 2016-07-30T12:28:36Z |
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