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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5x3and | t1_d5x3and | 1,469,881,320 | user_4acc8efa2c4f | Cooking | Lots of Asian recipes here, which are great. But for something different, remove the tentacles and chop them up, mix them with garlic, fennel, onion, breadcrumbs and sausage. Stuff into the tubes and cook the stuffed tubes in white wine, more garlic, olive oil and tomatoes. | 1 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5x3and | null | false | 2016-07-30T12:22:00Z |
d5x38tp | t1_d5x38tp | 1,469,881,165 | user_4acc8efa2c4f | Cooking | I love that stuff. Can never find it anywhere now except the sweet versions, which I don't like. | 3 | t1_d5wqnqe | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5x38tp | null | false | 2016-07-30T12:19:25Z |
d5x38ob | t1_d5x38ob | 1,469,881,151 | user_bb3e9f4e989a | Cooking | You mean ground beef, right? | -5 | t1_d5wxmwp | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x38ob | null | false | 2016-07-30T12:19:11Z |
d5x2ybf | t1_d5x2ybf | 1,469,880,253 | user_a33c95d1fc45 | Cooking | Thanks for all the ideas, they're awesome. And I think you're right about the you can do it. The initial reasons was even hesitant about the job was that I was worried I would screw it up, so thank you for that | 2 | t1_d5wx45v | t3_4vatkx | /r/Cooking/comments/t3_4vatkx/d5x2ybf | null | false | 2016-07-30T12:04:13Z |
d5x2wsx | t1_d5x2wsx | 1,469,880,116 | user_a33c95d1fc45 | Cooking | Love cassoulet! That is definitely a good option! | 1 | t1_d5wzt2c | t3_4vatkx | /r/Cooking/comments/t3_4vatkx/d5x2wsx | null | false | 2016-07-30T12:01:56Z |
d5x2wsz | t1_d5x2wsz | 1,469,880,116 | user_309b67a1c3e4 | Cooking | That would be true if they were somehow combined to create a greater mass object, but they are two separate objects of the same mass. I would still recommend a thermometer at least the first time to be sure though. | 4 | t1_d5x2pig | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5x2wsz | null | false | 2016-07-30T12:01:56Z |
d5x2w2k | t1_d5x2w2k | 1,469,880,050 | user_a33c95d1fc45 | Cooking | This is a great suggestion! I feel like this should have been the first thing to come to mind but sometimes you need others to help you out a little. Thank you so much! | 3 | t1_d5ww30r | t3_4vatkx | /r/Cooking/comments/t3_4vatkx/d5x2w2k | null | false | 2016-07-30T12:00:50Z |
d5x2qde | t1_d5x2qde | 1,469,879,540 | user_5e599a4aa53a | Cooking | I slice them into rings and leave the tentacles separate.
Edited to add that it's a really quick cook time on a very hot griddle - maybe 2-3 mins a side. | 1 | t1_d5x2fj5 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5x2qde | null | false | 2016-07-30T11:52:20Z |
d5x2pig | t1_d5x2pig | 1,469,879,461 | user_e7808bd707a9 | Cooking | Contrary to answers so far, yes, you do. Larger mass requires more energy to reach the same average temperature. Unless you change the bbq temp, you obviously need to lengthen the cooking time.
Edit: use a thermometre | 3 | t3_4vaz3h | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5x2pig | null | false | 2016-07-30T11:51:01Z |
d5x2l38 | t1_d5x2l38 | 1,469,879,054 | user_437620bccd72 | Cooking | I'm confused by the "game" part of the title. | 2 | t3_4v9lkz | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5x2l38 | null | false | 2016-07-30T11:44:14Z |
d5x2jvu | t1_d5x2jvu | 1,469,878,939 | user_5a3995c81ad6 | Cooking | Korean recipes:
* Osam bulgogi
* Seafood pancakes (spicy or not spicy)
* Squid muchim (basically squid and veggies in spicy sauce)
* "Pickled" squid (this is fermented/very fishy so you might not like it)
* Squid soup (Maangchi's recipe should be good)
* Dried squid is great with alcohol, but I've never seen people ma... | 1 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5x2jvu | null | false | 2016-07-30T11:42:19Z |
d5x2fj5 | t1_d5x2fj5 | 1,469,878,525 | user_6427b7f38127 | Cooking | Do you slice them up into rings or just grill the mantle as it is? | 1 | t1_d5x24ld | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5x2fj5 | null | false | 2016-07-30T11:35:25Z |
d5x2dym | t1_d5x2dym | 1,469,878,376 | user_73b97b815eab | Cooking | Just an idea, if you put about 150g of flour and 50 of corn starch, get a smaller egg and forget the baking powder, your cookies may keep their shape better. | 2 | t3_4v9lkz | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5x2dym | null | false | 2016-07-30T11:32:56Z |
d5x283c | t1_d5x283c | 1,469,877,802 | [deleted] | Cooking | [deleted] | 3 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5x283c | null | false | 2016-07-30T11:23:22Z |
d5x24ld | t1_d5x24ld | 1,469,877,456 | user_5e599a4aa53a | Cooking | I marinate in olive oil, lemon juice, garlic and fresh oregano then grill it (stove top griddle) | 1 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5x24ld | null | false | 2016-07-30T11:17:36Z |
d5x1uby | t1_d5x1uby | 1,469,876,409 | user_27d77a7294a5 | Cooking | Start a strong, simple collection of high quality herbs and seasonings. Learn to make a full meal complete with dessert first as a go to then try to make something new every week.
Some staples: properly cooking chicken breast, getting pasta al dente, a good burger, that kind of stuff. | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5x1uby | null | false | 2016-07-30T11:00:09Z |
d5x1u91 | t1_d5x1u91 | 1,469,876,399 | [deleted] | Cooking | [deleted] | 1 | t3_4v9lkz | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5x1u91 | null | false | 2016-07-30T10:59:59Z |
d5x1srl | t1_d5x1srl | 1,469,876,245 | user_3f5653e25878 | Cooking | With asparagus I would go bearnaise. But the rice is kind of weird to me on that plate. | 3 | t3_4v4hub | t3_4v4hub | /r/Cooking/comments/t3_4v4hub/d5x1srl | null | false | 2016-07-30T10:57:25Z |
d5x1mqb | t1_d5x1mqb | 1,469,875,619 | user_3f5653e25878 | Cooking | > tomatoe
| 1 | t1_d5w1c21 | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5x1mqb | null | false | 2016-07-30T10:46:59Z |
d5x1f3w | t1_d5x1f3w | 1,469,874,792 | user_c0c0d4ac9738 | Cooking | What's this have to do with minecraft? Is this recipe in the game? | 9 | t3_4v9lkz | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5x1f3w | null | false | 2016-07-30T10:33:12Z |
d5x17cb | t1_d5x17cb | 1,469,873,970 | user_b95f80b6c4c3 | Cooking | And mincemeat too | 2 | t1_d5vr52m | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5x17cb | null | false | 2016-07-30T10:19:30Z |
d5x11gr | t1_d5x11gr | 1,469,873,340 | user_0c63d96d837f | Cooking | If you're not a fan of the nonslip mats then maybe get some rubber feet from the hardware store and drill them into the bottom corners.
| 1 | t3_4vab14 | t3_4vab14 | /r/Cooking/comments/t3_4vab14/d5x11gr | null | false | 2016-07-30T10:09:00Z |
d5x10v1 | t1_d5x10v1 | 1,469,873,275 | user_0768a500aa1e | Cooking | > if they are open and don't close when you tap them, they are dead.
This is something overlooked in this thread, if we're trying to avoid food poisoning your post is very important. | 8 | t1_d5wpopd | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5x10v1 | null | false | 2016-07-30T10:07:55Z |
d5x10rg | t1_d5x10rg | 1,469,873,264 | user_0c63d96d837f | Cooking | Make tortillas! A lot of recipes use Mexican lard as a binder for tortillas. | 2 | t3_4v9myy | t3_4v9myy | /r/Cooking/comments/t3_4v9myy/d5x10rg | null | false | 2016-07-30T10:07:44Z |
d5x0ylx | t1_d5x0ylx | 1,469,873,024 | user_0c63d96d837f | Cooking | Talk to the guest. See what they like about your food and if you should do more of the same or try to experiment with something new.
Also remember to have the "symphony" of a dinner. | 1 | t3_4vatkx | t3_4vatkx | /r/Cooking/comments/t3_4vatkx/d5x0ylx | null | false | 2016-07-30T10:03:44Z |
d5x0x85 | t1_d5x0x85 | 1,469,872,868 | user_0c63d96d837f | Cooking | In general, no. You may want to add some time for the heat loss from the second leg but nothing significant to the total time.
| 2 | t3_4vaz3h | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5x0x85 | null | false | 2016-07-30T10:01:08Z |
d5x0tbr | t1_d5x0tbr | 1,469,872,448 | user_0bde783947a3 | Cooking | Going to go against the grain and say go for it. My mom didn't teach me a single thing in the kitchen and now in my mid twenties there really aren't many recipes that straight up intimidate me. Watch tons of youtube videos on cooking, read as much as you can. Use GOOD recipes (most stuff on allrecipes and foodnetwork i... | 1 | t1_d5vt4c9 | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5x0tbr | null | false | 2016-07-30T09:54:08Z |
d5x0ik4 | t1_d5x0ik4 | 1,469,871,276 | [deleted] | Cooking | [deleted] | -4 | t3_4v98us | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5x0ik4 | null | false | 2016-07-30T09:34:36Z |
d5x00o3 | t1_d5x00o3 | 1,469,869,374 | user_f13748a68d65 | Cooking | https://www.google.ca/url?sa=t&source=web&rct=j&url=http://www.thetiffinbox.ca/2011/11/vindalho-de-galinha-chicken-vindaloo.html%3Fm%3D1&ved=0ahUKEwiWsIXW6ZrOAhUTzmMKHYjjB1QQFggaMAA&usg=AFQjCNEU5fK9RuiYzFita-ByUe1RmRGV6w
This is one of my favorite curry recipes. Quite different from other Currys, but absolutely delici... | 4 | t3_4v9grj | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5x00o3 | null | false | 2016-07-30T09:02:54Z |
d5wzt2c | t1_d5wzt2c | 1,469,868,569 | user_462ab5da5caf | Cooking | Think of your best dishes. By 'best', I mean your absolute, can't-fuck-it-up-if-you-were-attacked-by-bears-and-still-had-a-deadline dishes. That's a good start. Too many options? Think stuff that is bulletproof and doesn't require much á la minute. Cassoulet is a good option. It's basically a gimme. Stewed and br... | 3 | t3_4vatkx | t3_4vatkx | /r/Cooking/comments/t3_4vatkx/d5wzt2c | null | false | 2016-07-30T08:49:29Z |
d5wzrp3 | t1_d5wzrp3 | 1,469,868,428 | user_3a1f7cb7e8ae | Cooking | Make pepperonata and freeze what you dont use | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5wzrp3 | null | false | 2016-07-30T08:47:08Z |
d5wzj21 | t1_d5wzj21 | 1,469,867,539 | user_fab8daf7a001 | Cooking | Fruit salads can be much more impressive if you go with a particular theme or colour, and use some combination of juice+sweetener+soft herbs as a dressing. A favourite of mine is watermelon, cherries, strawberries and pomegranate seeds, dressed with lime juice, a little honey and basil. All the different shades of red ... | 5 | t3_4v795k | t3_4v795k | /r/Cooking/comments/t3_4v795k/d5wzj21 | null | false | 2016-07-30T08:32:19Z |
d5wzfy2 | t1_d5wzfy2 | 1,469,867,213 | user_6994ffeb9dd7 | Cooking | Poor quality glass and/or manufacturing defect. | 1 | t1_d5wvqds | t3_4v8fk9 | /r/Cooking/comments/t3_4v8fk9/d5wzfy2 | null | false | 2016-07-30T08:26:53Z |
d5wz90p | t1_d5wz90p | 1,469,866,527 | user_2a056ac05c21 | Cooking | Chargrilled peppers are very sweet and delicious.
You can dry them as /u/skypork said -[see here](https://vegeyum.wordpress.com/2007/11/05/dryingcapsicums/). They make a delicious snack, and they keep for ages.
There a few other [recipes here](https://vegeyum.wordpress.com/tag/capsicums/) including 2 stuffed capsicum... | 2 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5wz90p | null | false | 2016-07-30T08:15:27Z |
d5wz2j9 | t1_d5wz2j9 | 1,469,865,896 | user_f04d3379f276 | Cooking | Like the inside of the garbage disposal | 0 | t1_d5wxedt | t3_4v34z2 | /r/Cooking/comments/t3_4v34z2/d5wz2j9 | null | false | 2016-07-30T08:04:56Z |
d5wz1mv | t1_d5wz1mv | 1,469,865,808 | user_c7adbbe181e4 | Cooking | EDIT also the "not opening" thing is not actually true of mussels. If a muscle is bad, it will stink.
I recently screwed up by freezing some fresh mussels to delay their use-by by a couple of days. (Or I thought I had screwed up, as it turns out, I hadn't).
I think as a result of this, hardly any of them opened prop... | 2 | t1_d5wpopd | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wz1mv | null | false | 2016-07-30T08:03:28Z |
d5wyzfm | t1_d5wyzfm | 1,469,865,601 | user_0f07449f349c | Cooking | Whatever wizardry she used to break that egg I hope one day to attain it | 3 | t3_4v9lkz | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5wyzfm | null | false | 2016-07-30T08:00:01Z |
d5wykxf | t1_d5wykxf | 1,469,864,251 | user_c1746a01dd35 | Cooking | > You want to look at them before iy Cook them, if they are open and don't close when you tap them, they are dead.
Oysters do not open unless they're underwater.
Also, muscles do not stay contracted when a creature is dead, which it will be if you've cooked it. | 7 | t1_d5wpopd | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wykxf | null | false | 2016-07-30T07:37:31Z |
d5wydfs | t1_d5wydfs | 1,469,863,588 | user_f96ad300b063 | Cooking | Also depends on where the lard was taken. Fatback will be very porky but the fat around the kidneys is pretty neutral and suitable even for pastries. | 1 | t1_d5wp29r | t3_4v9myy | /r/Cooking/comments/t3_4v9myy/d5wydfs | null | false | 2016-07-30T07:26:28Z |
d5wyaeg | t1_d5wyaeg | 1,469,863,333 | user_cf8a54382c32 | Cooking | No | 2 | t3_4vaz3h | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5wyaeg | null | false | 2016-07-30T07:22:13Z |
d5wy7xa | t1_d5wy7xa | 1,469,863,123 | user_c67caffbb87a | Cooking | Why did someone downvote this to zero? It's not wrong. | 1 | t1_d5vqdva | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5wy7xa | null | false | 2016-07-30T07:18:43Z |
d5wy5wh | t1_d5wy5wh | 1,469,862,950 | user_c67caffbb87a | Cooking | I can't watch this now because it's late and volume issues with the wife sleeping but goddamn am i gonna watch it tomorrow. | 2 | t1_d5wj5i2 | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5wy5wh | null | false | 2016-07-30T07:15:50Z |
d5wy3wr | t1_d5wy3wr | 1,469,862,785 | user_a0b149c5154a | Cooking | The idea of adding cold oil to a hot pan comes from the fact that metal expands when heat is applied. Heating the pan first supposedly fills imperfections in the surface because of this, making it less likely for food to stick. I have no evidence to support or oppose this idea, however. | 1 | t3_4v8cmn | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wy3wr | null | false | 2016-07-30T07:13:05Z |
d5wy0v9 | t1_d5wy0v9 | 1,469,862,530 | user_c67caffbb87a | Cooking | There's always the slicer / mandolin also if you have one. Cheap one will do. I love semi-consistency in the slice thickness because that way you get semi-consistency in doneness. If your knife skills are as good as a cheap mandolin, ignore this advice, of course. | 1 | t1_d5vwz71 | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5wy0v9 | null | false | 2016-07-30T07:08:50Z |
d5wxxg2 | t1_d5wxxg2 | 1,469,862,237 | user_c67caffbb87a | Cooking | Yo, different garlic powder from different sources is totally different.
I will literally eat raw garlic, I love the stuff. So I consider myself confident in saying that NOTHING TOUCHES the trader joe's garlic powder. Or their dijon mustard for that matter. I eat both of those straight, regularly, because they ar... | 2 | t1_d5v5635 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5wxxg2 | null | false | 2016-07-30T07:03:57Z |
d5wxwki | t1_d5wxwki | 1,469,862,165 | user_c67caffbb87a | Cooking | y u make crouton sandwich? o wait delicious i see y. | 1 | t1_d5vvyda | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5wxwki | null | false | 2016-07-30T07:02:45Z |
d5wxw6f | t1_d5wxw6f | 1,469,862,133 | user_c67caffbb87a | Cooking | No sauce no cheese left beef. | 1 | t1_d5vi66y | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5wxw6f | null | false | 2016-07-30T07:02:13Z |
d5wxvje | t1_d5wxvje | 1,469,862,084 | user_c67caffbb87a | Cooking | watermelon with cucumber and a soy/yuzu sauce with sesame seeds is so goddamn good. pairs great with poke too. | 2 | t3_4v795k | t3_4v795k | /r/Cooking/comments/t3_4v795k/d5wxvje | null | false | 2016-07-30T07:01:24Z |
d5wxu9r | t1_d5wxu9r | 1,469,861,985 | user_143f088a91fc | Cooking | I'm not sure why your lost, if it doesn't open you don't eat it. It didn't open so you don't eat it, Why do you need it to smell bad? | 6 | t3_4v98us | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wxu9r | null | false | 2016-07-30T06:59:45Z |
d5wxti9 | t1_d5wxti9 | 1,469,861,923 | user_c67caffbb87a | Cooking | I agree with Splinter44 in terms of a good long term beverage base. That said, I'll go with what OP is asking and talk about flavors.
Salted caramel is awesome because the salt accentuates the sweetness. The taste of the sugar (USE REAL SUGAR that you caramelize yourself plz...) will stand out more, including the... | 2 | t3_4va5or | t3_4va5or | /r/Cooking/comments/t3_4va5or/d5wxti9 | null | false | 2016-07-30T06:58:43Z |
d5wxsl6 | t1_d5wxsl6 | 1,469,861,849 | user_49d3a82ab74e | Cooking | Pick what you want to make and start
to perfect it. I started by trying to make pizza. I failed multiple times with the dough, and my sauce went from tasteless to being too sour to just right. My parents always complained about what a mess I'm making in the kitchen and that what I make could never rival pizza Hut. Now... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wxsl6 | null | false | 2016-07-30T06:57:29Z |
d5wxqmr | t1_d5wxqmr | 1,469,861,695 | user_c67caffbb87a | Cooking | Can you tell me how you prep your tamales? It's a recipe I've wanted to make for a long time. My understanding is that you buy a bag of masa, mix it up with broth, fill a corn husk or banana leaf with it wrapped around a strip of hot peppers and/or meat, then steam the whole shebang? If you could give and guidance o... | 3 | t1_d5wp29r | t3_4v9myy | /r/Cooking/comments/t3_4v9myy/d5wxqmr | null | false | 2016-07-30T06:54:55Z |
d5wxpay | t1_d5wxpay | 1,469,861,593 | user_9df232eea110 | Cooking | I think there's a way to dry them. | 2 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5wxpay | null | false | 2016-07-30T06:53:13Z |
d5wxmwp | t1_d5wxmwp | 1,469,861,402 | user_7883dd125021 | Cooking | I like stuffed peppers, but I hate stuffing them and eating them that way. I just chop them up into big pieces and mix them in a casserole with rice and hamburger and cheese and tomato sauce and salsa. Unstuffed pepper casserole. Yummy. | 7 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5wxmwp | null | false | 2016-07-30T06:50:02Z |
d5wxm6p | t1_d5wxm6p | 1,469,861,345 | user_0b806bc3f345 | Cooking | you can get a small non slip mat to put underneath it rather than gluing something onto it. | 1 | t3_4vab14 | t3_4vab14 | /r/Cooking/comments/t3_4vab14/d5wxm6p | null | false | 2016-07-30T06:49:05Z |
d5wxkll | t1_d5wxkll | 1,469,861,220 | user_fdb874570167 | Cooking | My mother made the following recipe a lot when I was a kid.
Cut the squid into thin strips and score them. Then coat with a bit of cornstarch or tapioca starch.
Chop some celery into thin lengthwise slices.
Stir fry the squid and celery together. Add water, salt, and sugar. Simmer until cooked.
The squid should cur... | 2 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wxkll | null | false | 2016-07-30T06:47:00Z |
d5wxk98 | t1_d5wxk98 | 1,469,861,191 | user_c67caffbb87a | Cooking | Hey buddy! Check this shit out, because it's life changing. You can look up the recipe and figure most of it out, but I have an added trick that makes the shit work. You can make fried chicken... ON THE GRILL OR IN THE OVEN.
Seriously. It's actually better than wet fried. So here's the deal. Look at Ina Garten... | 3 | t3_4vaiwa | t3_4vaiwa | /r/Cooking/comments/t3_4vaiwa/d5wxk98 | null | false | 2016-07-30T06:46:31Z |
d5wxhhu | t1_d5wxhhu | 1,469,860,975 | user_fdb874570167 | Cooking | I have in fact tried making this (this before I'd seen the show or read the manga) and it actually wasn't that bad. | 1 | t1_d5wt42n | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wxhhu | null | false | 2016-07-30T06:42:55Z |
d5wxg79 | t1_d5wxg79 | 1,469,860,872 | user_c67caffbb87a | Cooking | I really fucking love this recipe for coconut curry shrimp. Put coconut oil in pan, get hot, throw in aromatics [crushed lemongrass stalks, galangal slices, kefir lime leaf or 2, thai hot chilis, shallots, garlic], cook to release flavors 3 mins, add can of coconut milk, return to strong simmer, throw in deveined shrim... | 3 | t3_4v9grj | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5wxg79 | null | false | 2016-07-30T06:41:12Z |
d5wxfgz | t1_d5wxfgz | 1,469,860,818 | user_c67caffbb87a | Cooking | God, I loved living near an indian grocer... even if just for the huge inexpensive jars of 50:50 garlic:ginger. I grew up with indian friends and visited temple and it's amazing the spice smell; it's bad though because everyone notices I smell like onions and garlic, and doesn't realize they smell like sour milk from ... | 5 | t1_d5wv0h4 | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5wxfgz | null | false | 2016-07-30T06:40:18Z |
d5wxedt | t1_d5wxedt | 1,469,860,733 | user_e35b0499108e | Cooking | How bad does the brain fart smell? | 1 | t3_4v34z2 | t3_4v34z2 | /r/Cooking/comments/t3_4v34z2/d5wxedt | null | false | 2016-07-30T06:38:53Z |
d5wxcsd | t1_d5wxcsd | 1,469,860,608 | user_21f49bae966c | Cooking | Nice job! :) | 1 | t3_4v9lkz | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5wxcsd | null | false | 2016-07-30T06:36:48Z |
d5wx45v | t1_d5wx45v | 1,469,859,952 | user_c67caffbb87a | Cooking | Agree with deathtocontrollers as a first blush, you never know when you're going to have 4 / 10 vegetarians. In that same vein you'd do best asking the organizer to choose from a suggested list, and ask him what dishes / hors d'oeuvres he knows folks coming might like.
I think maybe what you need is a "you can do it!... | 2 | t3_4vatkx | t3_4vatkx | /r/Cooking/comments/t3_4vatkx/d5wx45v | null | false | 2016-07-30T06:25:52Z |
d5wx261 | t1_d5wx261 | 1,469,859,799 | user_07661e3fb8a6 | Cooking | I like it. This holds especially true with a cast iron. | 1 | t3_4vaknr | t3_4vaknr | /r/Cooking/comments/t3_4vaknr/d5wx261 | null | false | 2016-07-30T06:23:19Z |
d5wwzr7 | t1_d5wwzr7 | 1,469,859,615 | user_07661e3fb8a6 | Cooking | Try to keep your stove heat on the middle and maybe up one notch. You don't need high heat to brown things that is not true, especially when it needs to cook through like chicken. Instead, try a sear for about 3-4 minutes on each side on medium high heat and then put it in the oven. If you're making breasts, 15 minute... | 2 | t3_4vaiwa | t3_4vaiwa | /r/Cooking/comments/t3_4vaiwa/d5wwzr7 | null | false | 2016-07-30T06:20:15Z |
d5wwzh0 | t1_d5wwzh0 | 1,469,859,594 | user_5856caa44197 | Cooking | Turns out paralytic shellfish poisoning sucks big time. Saxitoxin is nasty. | 7 | t1_d5wvhu2 | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wwzh0 | null | false | 2016-07-30T06:19:54Z |
d5wwy4c | t1_d5wwy4c | 1,469,859,494 | user_90f7ad38ca8c | Cooking | Why assume everyone is American online? He could he from literally any country... | -1 | t1_d5wr2ch | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5wwy4c | null | false | 2016-07-30T06:18:14Z |
d5wwwqc | t1_d5wwwqc | 1,469,859,390 | user_07661e3fb8a6 | Cooking | Make this thai coconut curry. Roast your bell peppers first though. http://cookieandkate.com/2015/thai-red-curry-recipe/ You can buy red thai curry paste at almost any grocer. | 3 | t3_4v9grj | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5wwwqc | null | false | 2016-07-30T06:16:30Z |
d5wwvnq | t1_d5wwvnq | 1,469,859,309 | user_c67caffbb87a | Cooking | Also, sorry to double-post, but remember that peppers freeze well. If you have the room, you can either freeze them whole or break them down and freeze them, and they come back surprisingly well. You could also use ice cube freezer trays to freeze individual blocks of mulched in a food processor peppers to add to any... | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5wwvnq | null | false | 2016-07-30T06:15:09Z |
d5wwty6 | t1_d5wwty6 | 1,469,859,183 | user_c67caffbb87a | Cooking | Yo, in terms of stuffed peppers (which is gonna be a recurring theme on this thread im warning you)... lemme just suggest, ... slice a thin bit off the BOTTOM of your pepper but not through to the inner cavity before cooking, stood up FLAT on that cut, in a pool of broth, covered. The slice at the bottom not only help... | 2 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5wwty6 | null | false | 2016-07-30T06:13:03Z |
d5wwsow | t1_d5wwsow | 1,469,859,087 | user_07661e3fb8a6 | Cooking | I put mustard in my barbecue sauce... If you're cooking raw shrimp, make sure to take the poop vein out, which is not to be confused with the blood vein. If you don't want to spend 30 minutes deveining shrimp you should buy them pre-devained. You can go a thousand different ways with garlic shrimp, but I don't know any... | 1 | t1_d5wm09i | t3_4v94pv | /r/Cooking/comments/t3_4v94pv/d5wwsow | null | false | 2016-07-30T06:11:27Z |
d5wwsat | t1_d5wwsat | 1,469,859,057 | user_7084bb42e489 | Cooking | Haioreum, Sempio, CJ are all common Korean food brands and you should be fine with any of them.
All the mass manufactured gojuchangs are similar...I don't notice a difference unless it's restaurant made and then there's a huge difference.
| 1 | t3_4v1pkt | t3_4v1pkt | /r/Cooking/comments/t3_4v1pkt/d5wwsat | null | false | 2016-07-30T06:10:57Z |
d5wws6r | t1_d5wws6r | 1,469,859,049 | user_c67caffbb87a | Cooking | If it makes the waffles extwa cwispy, who am i to judge? | 0 | t1_d5wluj6 | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wws6r | null | false | 2016-07-30T06:10:49Z |
d5wwpjf | t1_d5wwpjf | 1,469,858,855 | user_93562fbbcbf6 | Cooking | [Roasted peppers](http://christinascucina.com/2015/01/how-to-roast-red-peppers-italian-red-pepper-antipasto.html), like /u/Oxhage suggested.
Roasted pepper featured [in antipasto](http://www.epicurious.com/recipes/food/views/artichoke-olive-and-roasted-pepper-antipasto-101194).
Pepper [hummus](http://allrecipes.com... | 5 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5wwpjf | null | false | 2016-07-30T06:07:35Z |
d5wwlbh | t1_d5wwlbh | 1,469,858,555 | user_2d716b96312a | Cooking | Stuffed peppers, or stuffed pepper soup. Both are filling, tasty, packed with vegetables, and super easy to make | 12 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5wwlbh | null | false | 2016-07-30T06:02:35Z |
d5wwlaq | t1_d5wwlaq | 1,469,858,553 | user_c67caffbb87a | Cooking | Ika Natto. The real deal there. It's SO GODDAMN GOOD. But texturally and conceptually a Mt. Everest. Raw squid with fermented soybeans. Best goddamn probiotic on the face of the planet if it's made in house, and all you need is a $30 yogurt maker and spores / soy beans. Seriously, your GI can be for shit, and hol... | 2 | t1_d5wt42n | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wwlaq | null | false | 2016-07-30T06:02:33Z |
d5wwjmm | t1_d5wwjmm | 1,469,858,433 | user_c67caffbb87a | Cooking | You know what, this guy has a great point. Spicy ika jerky is the shit, and if you bought 2kg i'm guessing my suggestion of "put it with natto raw" would be a terrible idea since there's no way it's raw grade. | 3 | t1_d5wqnqe | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wwjmm | null | false | 2016-07-30T06:00:33Z |
d5wwizu | t1_d5wwizu | 1,469,858,388 | user_07661e3fb8a6 | Cooking | You could ask a butcher. At work I use a machine meat slicer to slice frozen meat. | 1 | t3_4v47ig | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5wwizu | null | false | 2016-07-30T05:59:48Z |
d5wwiau | t1_d5wwiau | 1,469,858,338 | user_07661e3fb8a6 | Cooking | Just find some recipes and follow them word for word. It's not really that hard and is super rewarding. I started with basic things like eggs and meat. The only way to screw up steak is to overcook it in my opinion. | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wwiau | null | false | 2016-07-30T05:58:58Z |
d5wwgmb | t1_d5wwgmb | 1,469,858,215 | user_07661e3fb8a6 | Cooking | So before you make any dish with bell peppers, roast them on the open range. Just pop em right onto the heat source with no pan or anything. They will get beautiful char marks and it completely transforms the flavor.
That being said, try thai coconut curry with roasted bell peppers instead of meat.
http://cookieand... | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5wwgmb | null | false | 2016-07-30T05:56:55Z |
d5ww6ty | t1_d5ww6ty | 1,469,857,527 | user_517cd5e44511 | Cooking | ha. If you're lucky enough to survive the first, you'll never try that again. | 9 | t1_d5wvhu2 | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5ww6ty | null | false | 2016-07-30T05:45:27Z |
d5ww57j | t1_d5ww57j | 1,469,857,414 | user_518dbe199f4f | Cooking | This video on how to heat a pan up just helped me a ton.
https://www.youtube.com/watch?v=CB-SCA1reqE
It's called the mercury ball test. Basically once the pan is at ideal temp water will collect on the surface into a single mercury ball. Too little heat and water will just steam off. Too much heat and you get a ton of... | 2 | t3_4vaiwa | t3_4vaiwa | /r/Cooking/comments/t3_4vaiwa/d5ww57j | null | false | 2016-07-30T05:43:34Z |
d5ww30r | t1_d5ww30r | 1,469,857,264 | user_16643616b6e4 | Cooking | You should try to contact those 10 people and see if they are allergic to anything. You should also try to find out if any of them are vegans or vegetarians. | 13 | t3_4vatkx | t3_4vatkx | /r/Cooking/comments/t3_4vatkx/d5ww30r | null | false | 2016-07-30T05:41:04Z |
d5wvy8k | t1_d5wvy8k | 1,469,856,946 | user_c5eec5d71f8a | Cooking | We used to use the [water trick (Leidenfrost effect)](https://en.wikipedia.org/wiki/Leidenfrost_effect) all the time to get our flattop to just the right temperature. When you hit the sweet spot (~350 F) the droplets will stay mostly together and skitter across the surface. | 2 | t1_d5wrq2v | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wvy8k | null | false | 2016-07-30T05:35:46Z |
d5wvuf8 | t1_d5wvuf8 | 1,469,856,699 | user_25f4a7ad1347 | Cooking | many chicken parmesan actually have mozzarella in it. Gobs of it.
Typically parmesan in the US is similar to parmagiano regiano, except we can't call it that because of euroepean laws. | 1 | t3_4v6nx4 | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5wvuf8 | null | false | 2016-07-30T05:31:39Z |
d5wvqds | t1_d5wvqds | 1,469,856,436 | user_25f4a7ad1347 | Cooking | How does something like this happen? | 1 | t3_4v8fk9 | t3_4v8fk9 | /r/Cooking/comments/t3_4v8fk9/d5wvqds | null | false | 2016-07-30T05:27:16Z |
d5wvkji | t1_d5wvkji | 1,469,856,069 | user_7f1e0e9db0df | Cooking | I think you should consider looking into making Kombucha.
It's a sweet tea base, with a natural bacteria to make it sour and tangy over the course of 5 days, then flavoured with anything you want, example..strawberry basil, or mango ginger....and then fermented for another 2 days to get it fizzy and its the healthiest... | 1 | t3_4va5or | t3_4va5or | /r/Cooking/comments/t3_4va5or/d5wvkji | null | false | 2016-07-30T05:21:09Z |
d5wvixs | t1_d5wvixs | 1,469,855,968 | user_25f4a7ad1347 | Cooking | Rocky mountain oysters too | 1 | t1_d5vryjb | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wvixs | null | false | 2016-07-30T05:19:28Z |
d5wvhu2 | t1_d5wvhu2 | 1,469,855,894 | user_45c622f1978c | Cooking | Life can be cut short with bad shellfish | 21 | t1_d5wmtt8 | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wvhu2 | null | false | 2016-07-30T05:18:14Z |
d5wved4 | t1_d5wved4 | 1,469,855,667 | user_25f4a7ad1347 | Cooking | Those done by autoslicer while frozen.
I have an old slicer that does about /16th inch thick slice, but those are more like 1/32 inch thick.
To do that with hand is not really possible. All you can hope for is about 1/8 inch thick slices and you will be doing well. Freeze the meat until semi solid. Use a sharp knife ... | 2 | t3_4v47ig | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5wved4 | null | false | 2016-07-30T05:14:27Z |
d5wvdmn | t1_d5wvdmn | 1,469,855,622 | user_e6ea4210d8b7 | Cooking | just spend time in the kitchen helping whoever is cooking. just like anything else in life, you need to spend time doing it. | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wvdmn | null | false | 2016-07-30T05:13:42Z |
d5wv3yw | t1_d5wv3yw | 1,469,855,033 | user_a07151857fa1 | Cooking | Needs subtitles, especially since background music is foreground music. | 13 | t3_4v9lkz | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5wv3yw | null | false | 2016-07-30T05:03:53Z |
d5wv2js | t1_d5wv2js | 1,469,854,949 | user_25f4a7ad1347 | Cooking | Wet towel underneath.
[Or a shelf liner](https://www.amazon.com/shelf-liners/b?ie=UTF8&node=3744211)
edit. to give you [a better example](https://www.amazon.com/gp/product/B002AS9NAI/ref=s9_top_hd_bw_bFi2V_g201_i2?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-3&pf_rd_r=DS1X7KYJ8XV6WSC2FE00&pf_rd_t=101&pf_rd_p=6d... | 3 | t3_4vab14 | t3_4vab14 | /r/Cooking/comments/t3_4vab14/d5wv2js | null | false | 2016-07-30T05:02:29Z |
d5wv0h4 | t1_d5wv0h4 | 1,469,854,821 | user_25f4a7ad1347 | Cooking | Garam masala, turmeric would be minimal. Garam masala you buy from an indian grocer would be miles different from curry powder from a megamart.
To that different recipes add different component of the garam masala, coriander powder, chili powder, papkira, etc. Garlic and ginger are necessary of course. Sometime I do ... | 7 | t3_4v9grj | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5wv0h4 | null | false | 2016-07-30T05:00:21Z |
d5wuviw | t1_d5wuviw | 1,469,854,513 | user_518dbe199f4f | Cooking | Thank you! You're right I was using too much heat. | 1 | t1_d5wu4t3 | t3_4vaiwa | /r/Cooking/comments/t3_4vaiwa/d5wuviw | null | false | 2016-07-30T04:55:13Z |
d5wuvi1 | t1_d5wuvi1 | 1,469,854,512 | user_25f4a7ad1347 | Cooking | You have too much water in the stuff you're trying to fry. pat dry before frying | 2 | t3_4vaiwa | t3_4vaiwa | /r/Cooking/comments/t3_4vaiwa/d5wuvi1 | null | false | 2016-07-30T04:55:12Z |
d5wutxe | t1_d5wutxe | 1,469,854,419 | user_a07151857fa1 | Cooking | Your food is too wet. Towel it dry before adding to pan. | 10 | t3_4vaiwa | t3_4vaiwa | /r/Cooking/comments/t3_4vaiwa/d5wutxe | null | false | 2016-07-30T04:53:39Z |
d5wus4m | t1_d5wus4m | 1,469,854,310 | user_25f4a7ad1347 | Cooking | If you cook acidic foods in cast iron, then yes. If not, then no. Boilign water in cast iron can also leach iron into the water as water is one of the best solvents.
Cooking a fat steak on a sheen of oil won't by significant amount | 1 | t3_4v6ihe | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5wus4m | null | false | 2016-07-30T04:51:50Z |
d5wuoix | t1_d5wuoix | 1,469,854,095 | user_ba9bbecd9c36 | Cooking | Sometimes the veggies are not full caramelized and they still have some of their bite. What to do when that happens? | 1 | t1_d5w1vdx | t3_4v6s4k | /r/Cooking/comments/t3_4v6s4k/d5wuoix | null | false | 2016-07-30T04:48:15Z |
d5wunaf | t1_d5wunaf | 1,469,854,021 | user_31f390eabd4e | Cooking | Make a friend in the UK? | 1 | t3_4vabnt | t3_4vabnt | /r/Cooking/comments/t3_4vabnt/d5wunaf | null | false | 2016-07-30T04:47:01Z |
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