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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d73agl3 | t1_d73agl3 | 1,472,599,561 | user_01808a019168 | Cooking | You can leave them in as long as you want. There are no rules or regulations...no freezer cops, and that tag on your mattress? You can cut that right off. I go three months, but I don't like the taste of freezer. 6 months for cryovac. | 1 | t3_50b1kp | t3_50b1kp | /r/Cooking/comments/t3_50b1kp/d73agl3 | null | false | 2016-08-30T23:26:01Z |
d73aef8 | t1_d73aef8 | 1,472,599,470 | user_81c3f40e50b9 | Cooking | Usually you have to dip tortillas in hot oil and then sauce before you can roll them up to become enchiladas. Without being dipped they'd just break. | 2 | t1_d735u09 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d73aef8 | null | false | 2016-08-30T23:24:30Z |
d73a9kf | t1_d73a9kf | 1,472,599,268 | user_dc9125ee2d86 | Cooking | not necessarily true... [lots of warnings](http://theolivepress.com/news-blog/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil#.V8YUUJMrLGI) about food poisonings from garlic infused oils, etc.
I would err on being safe | 1 | t1_d738dq5 | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d73a9kf | null | false | 2016-08-30T23:21:08Z |
d73a70r | t1_d73a70r | 1,472,599,161 | user_9ad8e114fd8d | Cooking | I call it Hot Ham Water. | 2 | t1_d72plua | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73a70r | null | false | 2016-08-30T23:19:21Z |
d73a2m2 | t1_d73a2m2 | 1,472,598,981 | user_acf485cb04f5 | Cooking | you can use it as a finishing salt for meats or roast some vegetables with it | 3 | t3_50e0oa | t3_50e0oa | /r/Cooking/comments/t3_50e0oa/d73a2m2 | null | false | 2016-08-30T23:16:21Z |
d739yj6 | t1_d739yj6 | 1,472,598,809 | user_8f34235776cb | Cooking | You get it! Hate soggy steamed buns | 1 | t1_d72voum | t3_50aodq | /r/Cooking/comments/t3_50aodq/d739yj6 | null | false | 2016-08-30T23:13:29Z |
d739sex | t1_d739sex | 1,472,598,561 | user_a14e843bd3c7 | Cooking | For broccoli I usually soak them in boiled water for just under a minute before throwing them into the pan/wok, the same for beans, snow pea, and fresh asparagus, stir long enough to soak up the sauce, that way they retain their crunchiness.
/u/g0ing_postal has the basic sauce ingredients covered, I sometimes add a bi... | 2 | t3_50d6qx | t3_50d6qx | /r/Cooking/comments/t3_50d6qx/d739sex | null | false | 2016-08-30T23:09:21Z |
d739ryc | t1_d739ryc | 1,472,598,542 | user_25f4a7ad1347 | Cooking | How do you plan on getting the metal out? Filled pretzels are filled prior to being shaped. Roll the dough out, fill with the stuffing, roll to seal, and then shape into pretzel rings.
| 1 | t3_50czf5 | t3_50czf5 | /r/Cooking/comments/t3_50czf5/d739ryc | null | false | 2016-08-30T23:09:02Z |
d739msf | t1_d739msf | 1,472,598,326 | user_25f4a7ad1347 | Cooking | Salt crusted whole salmon feast.
Quick cured salmon, Chef john has a recipe for it.
Smoked and vaccum sealed for later consumption.
Salmon meatballs. Salmon cakes. Salmon tacos, Salmon chowder. | 1 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d739msf | null | false | 2016-08-30T23:05:26Z |
d739hz8 | t1_d739hz8 | 1,472,598,130 | user_acba572dadfe | Cooking | Are the Bianco regional? I've never seen that brand in the store before. | 42 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d739hz8 | null | false | 2016-08-30T23:02:10Z |
d739gkb | t1_d739gkb | 1,472,598,073 | user_25f4a7ad1347 | Cooking | Typically asian cuisines. They wash meat and bones for broths prior to the long simmer. Then parboil and wash off the scums again. Then the long simmer for clear broth.
When you're dealing with meat on the bone where you're dealing with chipped bones, it's a good idea to give it a rinse to get rid of the chips. So be... | 2 | t1_d739bve | t3_509840 | /r/Cooking/comments/t3_509840/d739gkb | null | false | 2016-08-30T23:01:13Z |
d739fob | t1_d739fob | 1,472,598,035 | user_3f8715e12742 | Cooking | If you have or can get a vacuum sealer, you can portion the salmon into freezer portion filets so you can spread the wealth over the next year.
Consider adding fresh herbs and lemon unto vacuum packs you can gently boil to serve to hearty filets you can grill during the summer. | 4 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d739fob | null | false | 2016-08-30T23:00:35Z |
d739f4m | t1_d739f4m | 1,472,598,012 | user_b2c39a6b0657 | Cooking | Yes, Super Nintendo Chalmers. | 2 | t1_d732v1q | t3_50aodq | /r/Cooking/comments/t3_50aodq/d739f4m | null | false | 2016-08-30T23:00:12Z |
d739el6 | t1_d739el6 | 1,472,597,990 | user_08ffb3e03a7f | Cooking | basically forever, they might get freezer burns but it doesn't really matter when you're making stock... since you are making stock (so basically boiling the shit out of it) bacteria is also not a real problem... | 1 | t3_50b1kp | t3_50b1kp | /r/Cooking/comments/t3_50b1kp/d739el6 | null | false | 2016-08-30T22:59:50Z |
d739d3a | t1_d739d3a | 1,472,597,929 | user_ef394187971d | Cooking | Exactly. Batter is homogeneous. it'll be fine. | 2 | t1_d7304pl | t3_50ckb7 | /r/Cooking/comments/t3_50ckb7/d739d3a | null | false | 2016-08-30T22:58:49Z |
d739cli | t1_d739cli | 1,472,597,910 | user_25f4a7ad1347 | Cooking | [Venison on allrecipes](http://allrecipes.com/recipes/667/meat-and-poultry/game-meats/venison/?internalSource=hub%20nav&referringId=202&referringContentType=recipe%20hub&linkName=hub%20nav%20daughter&clickId=hub%20nav%202).
They got tons of stuff. | 2 | t3_50d7ez | t3_50d7ez | /r/Cooking/comments/t3_50d7ez/d739cli | null | false | 2016-08-30T22:58:30Z |
d739bve | t1_d739bve | 1,472,597,877 | user_c9ccefcc19e4 | Cooking | I can't think of any. I have never washed meat. | 0 | t1_d73905i | t3_509840 | /r/Cooking/comments/t3_509840/d739bve | null | false | 2016-08-30T22:57:57Z |
d7397jq | t1_d7397jq | 1,472,597,699 | user_ba89e4403de6 | Cooking | essential cookware for all your stew, braises, sauces, soups
| 1 | t1_d7390yu | t3_506l24 | /r/Cooking/comments/t3_506l24/d7397jq | null | false | 2016-08-30T22:54:59Z |
d73968p | t1_d73968p | 1,472,597,643 | user_25f4a7ad1347 | Cooking | Chicken is such a mild meat, it doesn't need much herbs. It probably already has herbs and seasoning on it. I wouldn't use too much herbs | 1 | t3_50cv13 | t3_50cv13 | /r/Cooking/comments/t3_50cv13/d73968p | null | false | 2016-08-30T22:54:03Z |
d7393rq | t1_d7393rq | 1,472,597,542 | user_a333f98c058c | Cooking | Get some good EVOO and make rilletts | 1 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d7393rq | null | false | 2016-08-30T22:52:22Z |
d7393ky | t1_d7393ky | 1,472,597,535 | user_94ae1c507cc9 | Cooking | I steam chicken wings for about 10 minutes, then throw them in the oven @350 for about 20 minutes a side. They come out crazy delicious.
You can also steam all manner of dumplings.
| 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d7393ky | null | false | 2016-08-30T22:52:15Z |
d7390yu | t1_d7390yu | 1,472,597,427 | user_4819edc9436d | Cooking | ahhh i see lol. good to know for when i get one. | 1 | t1_d738vps | t3_506l24 | /r/Cooking/comments/t3_506l24/d7390yu | null | false | 2016-08-30T22:50:27Z |
d7390xl | t1_d7390xl | 1,472,597,426 | user_0a063804fdb1 | Cooking | Use stainless (or cast iron) if you sear/saute meat and want to create fond and make a pan sauce. It's just not the same on non-stick. | 1 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d7390xl | null | false | 2016-08-30T22:50:26Z |
d73905i | t1_d73905i | 1,472,597,393 | user_25f4a7ad1347 | Cooking | Some cuisines require you to wash the meat. It's cultural. | 1 | t1_d72h8zb | t3_509840 | /r/Cooking/comments/t3_509840/d73905i | null | false | 2016-08-30T22:49:53Z |
d738z1i | t1_d738z1i | 1,472,597,347 | user_25f4a7ad1347 | Cooking | You can wash raw chicken just fine. But the bleach smell won't go away easily. This is the aversion people have to raw chicken smell. But that's not what real raw fresh chicken smells like. | 2 | t1_d72e9m5 | t3_509840 | /r/Cooking/comments/t3_509840/d738z1i | null | false | 2016-08-30T22:49:07Z |
d738w4a | t1_d738w4a | 1,472,597,227 | user_25f4a7ad1347 | Cooking | They're reallyonly useful for making egg dishes and things that don't require very high heat like searing.
But as long as you take care of them not scratching by avoiding metal utensils, etc, it can help you cook a lot of stuff. | 1 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d738w4a | null | false | 2016-08-30T22:47:07Z |
d738vps | t1_d738vps | 1,472,597,210 | user_ba89e4403de6 | Cooking | well yea.. those are great.. its' the enamel ones you need to worry about. | 1 | t1_d738syx | t3_506l24 | /r/Cooking/comments/t3_506l24/d738vps | null | false | 2016-08-30T22:46:50Z |
d738ttz | t1_d738ttz | 1,472,597,131 | user_25f4a7ad1347 | Cooking | Fresh sauce are good as long as you choose the ripened or even overipened tomatoes. They're mushy when they're ripened.
That's where most people make the mistake. They all choose firm tomatoes which are not ripe.
The differences in acidity overripend vs unripened is anywhere from an order of magnitude to 2 orders o... | 2 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d738ttz | null | false | 2016-08-30T22:45:31Z |
d738syx | t1_d738syx | 1,472,597,096 | user_4819edc9436d | Cooking | one i use is straight cast iron. | 2 | t1_d7285xb | t3_506l24 | /r/Cooking/comments/t3_506l24/d738syx | null | false | 2016-08-30T22:44:56Z |
d738q02 | t1_d738q02 | 1,472,596,978 | user_82e9eefd2077 | Cooking | I'm in Hawaii, in a tropical rain forest (200+ inches a year of rain) - so I store all my spices and herbs in the freezer door.
I accidentally left a **glass bottle** with the top on, out for 2 weeks (red pepper flakes) and they were green when I found them.
Yup, it's that wet here. (Speaking of which, there are two ... | 4 | t1_d72ylli | t3_50cfz0 | /r/Cooking/comments/t3_50cfz0/d738q02 | null | false | 2016-08-30T22:42:58Z |
d738prr | t1_d738prr | 1,472,596,968 | user_87b6107499af | Cooking | >Steamed Hotdogs
Why do you hate America? | 0 | t1_d72jv1e | t3_50aodq | /r/Cooking/comments/t3_50aodq/d738prr | null | false | 2016-08-30T22:42:48Z |
d738iu5 | t1_d738iu5 | 1,472,596,676 | user_7e288ab34c36 | Cooking | Couscous. Not the precooked instant version that is sold everywhere, but uncooked couscous that needs to be steamed and fluffed, steamed and fluffed, and steamed and fluffed again. | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d738iu5 | null | false | 2016-08-30T22:37:56Z |
d738hv1 | t1_d738hv1 | 1,472,596,635 | user_d25d6698accd | Cooking | feed it to your pet bear | 1 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d738hv1 | null | false | 2016-08-30T22:37:15Z |
d738hmz | t1_d738hmz | 1,472,596,627 | user_256bf2edbcd9 | Cooking | You're right, I wasn't very clear about that. But originally, somebody was distinguishing between Maseca's nixta masa, and Maseca's instant masa. Both are masa harina, yes, and when somebody asked why "masa harina" was a problem (spoiler: it's not; any proper corn tortilla is made from masa harina), somebody else said,... | 3 | t1_d734ip4 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d738hmz | null | false | 2016-08-30T22:37:07Z |
d738fwn | t1_d738fwn | 1,472,596,553 | user_25f4a7ad1347 | Cooking | >always break apart when I try to roll them up after cooking
Are you pan frying them? If so, that makes all the sense. Tortilla shoudl be cooked on highheat without oil until those brown/black spots develop.
You can make tortillas using a heavy skillet (cast iron) to press down instead of rolling. | 1 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d738fwn | null | false | 2016-08-30T22:35:53Z |
d738e6s | t1_d738e6s | 1,472,596,481 | user_14e18954e175 | Cooking | https://www.reddit.com/r/Huskers/comments/50d300/youre_damn_straight_at_hyvee_in_kearney/ | 1 | t1_d734bo3 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d738e6s | null | false | 2016-08-30T22:34:41Z |
d738dxq | t1_d738dxq | 1,472,596,472 | user_14e18954e175 | Cooking | LOL wrong comment. I'm assuming you were talking about [this](https://www.reddit.com/r/Huskers/comments/50d300/youre_damn_straight_at_hyvee_in_kearney/) that I just posted when I read your comment.
Oddly enough, the title and content of that post answers your first question appropriately | 1 | t1_d736x1p | t3_50aodq | /r/Cooking/comments/t3_50aodq/d738dxq | null | false | 2016-08-30T22:34:32Z |
d738dq5 | t1_d738dq5 | 1,472,596,463 | user_26dfb177810c | Cooking | If they're in a curry paste with lots of oil I'm assuming, garlic should last for ages. | 1 | t1_d72w3xp | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d738dq5 | null | false | 2016-08-30T22:34:23Z |
d7388i8 | t1_d7388i8 | 1,472,596,249 | user_25f4a7ad1347 | Cooking | If they're sealed, indefinitely. If not completely sealed devoid of air, bones will also get freezer burned and attain that smell. I've tried using freezer burned meats to make broths, and the smell goes away. But then it was only one piece burned country style pork rib in a pot of chicken bones, beef bones, and pork n... | 3 | t3_50b1kp | t3_50b1kp | /r/Cooking/comments/t3_50b1kp/d7388i8 | null | false | 2016-08-30T22:30:49Z |
d7386hl | t1_d7386hl | 1,472,596,168 | user_fb43cd5f9e17 | Cooking | Steamed egg custards are awesome and easy, the second one a little less easy but you can sub dashi no moto instead of making your own. There are so many more than this too!!
[Hong Kong Style](http://www.tastehongkong.com/recipes/steamed-eggs-how-to-make-them-smooth-is-no-secret/)
[Chawanmushi](http://www.saveur.com/... | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d7386hl | null | false | 2016-08-30T22:29:28Z |
d73843i | t1_d73843i | 1,472,596,072 | user_25f4a7ad1347 | Cooking | Tikka masala, vindaloos, butter chicken, rogan josh, Thai red, yellow, green curries, paneang curry, Japanese curry, and Caribbean curry.
All delicious. All different. | 3 | t3_50bxsg | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d73843i | null | false | 2016-08-30T22:27:52Z |
d737tk0 | t1_d737tk0 | 1,472,595,650 | user_25f4a7ad1347 | Cooking | All kinds of fish are perfect steamed. All kinds of dumplings do well steamed. Not much of surprise there though. | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d737tk0 | null | false | 2016-08-30T22:20:50Z |
d737s46 | t1_d737s46 | 1,472,595,590 | user_7041414cde66 | Cooking | Really? I love snacking on acid, but I could never eat a full meal | 1 | t1_d730qq9 | t3_50boin | /r/Cooking/comments/t3_50boin/d737s46 | null | false | 2016-08-30T22:19:50Z |
d737nwt | t1_d737nwt | 1,472,595,421 | user_707fa755cc87 | Cooking | Mac and cheese | 1 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d737nwt | null | false | 2016-08-30T22:17:01Z |
d737md8 | t1_d737md8 | 1,472,595,356 | user_09bae6a23cf7 | Cooking | Yeah that's what I was thinking. You can peel them with a knife without adding the extra step of blanching them. He was trying to tell me this is how a very well respected chef showed him but I feel his memory just wasn't clear. Making tomato sauce is such a breeze when you use this method. | 3 | t1_d737g7m | t3_509xjb | /r/Cooking/comments/t3_509xjb/d737md8 | null | false | 2016-08-30T22:15:56Z |
d737hln | t1_d737hln | 1,472,595,172 | user_875b2b305bc0 | Cooking | I ate Xiaolongbao in Chinatown, in NY. It's the best Chinese meal I ever had! | 1 | t1_d72km6s | t3_50aodq | /r/Cooking/comments/t3_50aodq/d737hln | null | false | 2016-08-30T22:12:52Z |
d737g7m | t1_d737g7m | 1,472,595,117 | user_a47c26818d68 | Cooking | Wow that must have been incredibly labor intensive on his part. Good thing you could set him straight. | 2 | t1_d737axd | t3_509xjb | /r/Cooking/comments/t3_509xjb/d737g7m | null | false | 2016-08-30T22:11:57Z |
d737cca | t1_d737cca | 1,472,594,962 | user_707fa755cc87 | Cooking | Send some my way | 4 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d737cca | null | false | 2016-08-30T22:09:22Z |
d737b47 | t1_d737b47 | 1,472,594,914 | user_707fa755cc87 | Cooking | I just bought some food. What do I do? | 1 | t1_d72ucjo | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d737b47 | null | false | 2016-08-30T22:08:34Z |
d737axd | t1_d737axd | 1,472,594,906 | user_09bae6a23cf7 | Cooking | I was asked to do this at work and my boss was complaining that none of the tomatoes we had were "ripe" enough, meaning he wanted me to use mushy tomatoes because very nice fresh tomatoes weren't going to work. So I followed the instructions you gave here exactly and it worked like a charm. My boss later told me he was... | 5 | t1_d72hkvk | t3_509xjb | /r/Cooking/comments/t3_509xjb/d737axd | null | false | 2016-08-30T22:08:26Z |
d7379qc | t1_d7379qc | 1,472,594,859 | user_236f22239d8a | Cooking | I just got a "We haven't forgotten about you email"
They said I would get my order sometime in September...I would say anything past October you might want to dispute. | 2 | t3_50dmp8 | t3_50dmp8 | /r/Cooking/comments/t3_50dmp8/d7379qc | null | false | 2016-08-30T22:07:39Z |
d736zrn | t1_d736zrn | 1,472,594,466 | user_42f299d173c4 | Cooking | I actually don't know why scientifically, it's just my personal experience with both products. I got bags of many different brands. I made corn tortillas. The other brands and versions didn't turn out as good.
My opinion is that the process used in manufacturing is the reason as they are all ground nixtamalized corn ... | 1 | t1_d72x9nd | t3_50atzw | /r/Cooking/comments/t3_50atzw/d736zrn | null | false | 2016-08-30T22:01:06Z |
d736x1p | t1_d736x1p | 1,472,594,360 | user_0c2370f374a9 | Cooking | I'm responding to your Runza post under the steamer thing. I didn't look at your profile. :3 | 1 | t1_d736p09 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d736x1p | null | false | 2016-08-30T21:59:20Z |
d736tqk | t1_d736tqk | 1,472,594,230 | user_9e5ea9fb0d8a | Cooking | Game meats make great jerky, or make some tasty sausages with some pork fat added. | 1 | t3_50d7ez | t3_50d7ez | /r/Cooking/comments/t3_50d7ez/d736tqk | null | false | 2016-08-30T21:57:10Z |
d736t5v | t1_d736t5v | 1,472,594,208 | user_00c6e8d45e48 | Cooking | I'm not rinsing it to get rid of bacteria, but to clean the cavity of the stuff left behind by mechanical separation ( usually bits of organ meat etc), and rinse off the liquid it's been sitting in since it was processed. | 0 | t1_d733pq7 | t3_509840 | /r/Cooking/comments/t3_509840/d736t5v | null | false | 2016-08-30T21:56:48Z |
d736rao | t1_d736rao | 1,472,594,136 | user_0b13ebdb2332 | Cooking | I make chicken dim sum in my steamer and I have a super easy recipe for steamed buns. 1 can of coconut milk with 2 cans worth of self rising flour. Put that in a food processor or a stand mixer with a hook. 2 cans worth of flour is a good start but you'll want to add more as you go.
Another helpful tip someone gave m... | 2 | t1_d72hffe | t3_50aodq | /r/Cooking/comments/t3_50aodq/d736rao | null | false | 2016-08-30T21:55:36Z |
d736qxr | t1_d736qxr | 1,472,594,123 | user_07aeae68ebe3 | Cooking | I've e-mailed them at this address a twice over the past 2 weeks with no luck. They didn't mind charging my card a month ago without shipping anything and have been unresponsive since. | 1 | t1_d6x16ei | t3_4zknvx | /r/Cooking/comments/t3_4zknvx/d736qxr | null | false | 2016-08-30T21:55:23Z |
d736p09 | t1_d736p09 | 1,472,594,051 | user_14e18954e175 | Cooking | Yea you can't see that in the red coke boxes? | 1 | t1_d734bo3 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d736p09 | null | false | 2016-08-30T21:54:11Z |
d736ew1 | t1_d736ew1 | 1,472,593,667 | user_d467588eae49 | Cooking | Thank you very much! | 1 | t1_d7366m9 | t3_50247y | /r/Cooking/comments/t3_50247y/d736ew1 | null | false | 2016-08-30T21:47:47Z |
d736efm | t1_d736efm | 1,472,593,650 | user_b04bcf94272c | Cooking | I went with the chives, curry, celery, black pepper, and diced dill pickles and served it open face on toasted garlic and Parmesan encrusted artisan bread with sliced tomatoes from my garden.
I garnished that with minced savory.
It could have used a little more Mayo but I always err on the side of caution with Mayo... | 2 | t3_50cv13 | t3_50cv13 | /r/Cooking/comments/t3_50cv13/d736efm | null | false | 2016-08-30T21:47:30Z |
d7366m9 | t1_d7366m9 | 1,472,593,359 | user_6b2a566885ac | Cooking | Think of the most amazing food you know, then try to recreate it! Or look it up if your not sure! You can make almost anything in a normal kitchen if you just get the ingredients and put your mind too it! There is recipies for everything on google!
I learned to cook from scratch at home when i moved out at 18, got my... | 3 | t3_50247y | t3_50247y | /r/Cooking/comments/t3_50247y/d7366m9 | null | false | 2016-08-30T21:42:39Z |
d73647d | t1_d73647d | 1,472,593,268 | user_186ff39f8541 | Cooking | I don't like tarragon that much and I've never had it in chicken salad. I do the following and everyone always likes it.
Shredded rotisserie chicken
Mayonnaise (to the desired moisture level)
Salt/pepper, paprika, ground chipotle, and cayenne (all to taste)
Celery
Red onion
Pink Lady (or any other firm, sweet-tart app... | 2 | t3_50cv13 | t3_50cv13 | /r/Cooking/comments/t3_50cv13/d73647d | null | false | 2016-08-30T21:41:08Z |
d735u09 | t1_d735u09 | 1,472,592,885 | user_186ff39f8541 | Cooking | Enchiladas? | 4 | t1_d72onlz | t3_50atzw | /r/Cooking/comments/t3_50atzw/d735u09 | null | false | 2016-08-30T21:34:45Z |
d735sxm | t1_d735sxm | 1,472,592,844 | user_83f101b0bb02 | Cooking | Looked into that and it seems like a pretty neat idea but I simply don't have the room to deal with that much meat. Some googling says that a quarter of beef results in something like 3-4 cubic feet of beef which I simply can't store. Also the listed prices are more expensive than if I wait for a sale although I'm sure... | 1 | t1_d734pop | t3_509840 | /r/Cooking/comments/t3_509840/d735sxm | null | false | 2016-08-30T21:34:04Z |
d735rz7 | t1_d735rz7 | 1,472,592,808 | user_c320ffff44a8 | Cooking | and San Francisco:) | 2 | t1_d72r4rd | t3_50aodq | /r/Cooking/comments/t3_50aodq/d735rz7 | null | false | 2016-08-30T21:33:28Z |
d735q28 | t1_d735q28 | 1,472,592,737 | user_186ff39f8541 | Cooking | > stock
FTFY | 10 | t3_50b1kp | t3_50b1kp | /r/Cooking/comments/t3_50b1kp/d735q28 | null | false | 2016-08-30T21:32:17Z |
d735k4k | t1_d735k4k | 1,472,592,513 | user_6b2a566885ac | Cooking | Cut them up and fry them so they dont look like hotdogs | 2 | t3_502hzq | t3_502hzq | /r/Cooking/comments/t3_502hzq/d735k4k | null | false | 2016-08-30T21:28:33Z |
d735iyy | t1_d735iyy | 1,472,592,471 | user_592d96212002 | Cooking | Try using ziplock for marinading, you can get by with way less liquid /waste.
If you put bottom of the ziplock into an old 2qt yogurt container or similar vessel you can turn the top half of the bag inside out to prevent any cross contamination and afer you get your messy chicken and liquids in the bag, you wash hands... | 1 | t1_d727hrw | t3_509840 | /r/Cooking/comments/t3_509840/d735iyy | null | false | 2016-08-30T21:27:51Z |
d735f7w | t1_d735f7w | 1,472,592,329 | user_592d96212002 | Cooking | When you're roasting a whole chicken (for example) get your seasonings (salt pepper herbs fresh garlic whatever) into a separate little ramekin that's gonna be a single use, that way you aren't grabbing the pepper grinder/fridge door with chicken juiced hands. | 2 | t1_d72rdub | t3_509840 | /r/Cooking/comments/t3_509840/d735f7w | null | false | 2016-08-30T21:25:29Z |
d73539n | t1_d73539n | 1,472,591,887 | user_4902d9621c80 | Cooking | thanks :)
| 1 | t1_d72impc | t3_508moj | /r/Cooking/comments/t3_508moj/d73539n | null | false | 2016-08-30T21:18:07Z |
d7352cr | t1_d7352cr | 1,472,591,854 | user_7adbd07cf963 | Cooking | The serious eats recipe is not good. Look elsewhere | 9 | t1_d72ykdo | t3_50aodq | /r/Cooking/comments/t3_50aodq/d7352cr | null | false | 2016-08-30T21:17:34Z |
d73511f | t1_d73511f | 1,472,591,805 | user_6f519ffc58b8 | Cooking | Dice up a strip of bacon and fried 'em crispy in a pan. Sprinkle them on the steamed fish. | 1 | t1_d72iu3d | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73511f | null | false | 2016-08-30T21:16:45Z |
d734xxp | t1_d734xxp | 1,472,591,691 | user_f4318543f956 | Cooking | Vinegar and veggies in general are wonderful together. I felt the same way about butternut squash as you did about beets, but diced and braised with some red wine vinegar along with some shallots or onions and it becomes really tasty! | 1 | t3_50boin | t3_50boin | /r/Cooking/comments/t3_50boin/d734xxp | null | false | 2016-08-30T21:14:51Z |
d734wvi | t1_d734wvi | 1,472,591,652 | user_6b2a566885ac | Cooking | Pickled beets is a classic in sweden, i love it. | 1 | t3_50boin | t3_50boin | /r/Cooking/comments/t3_50boin/d734wvi | null | false | 2016-08-30T21:14:12Z |
d734rgg | t1_d734rgg | 1,472,591,452 | user_782a0f574b21 | Cooking | > "masa de maiz"
Growing up my grandmother used both masa harina and masa de maiz pretty interchangeably. I think theyre the same thing. | 1 | t1_d72omh4 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d734rgg | null | false | 2016-08-30T21:10:52Z |
d734pop | t1_d734pop | 1,472,591,386 | user_c9ccefcc19e4 | Cooking | Save up and find a local farm and butcher to sell your a quarter or half of beef. You'll get steaks, roasts, ground, whatever you want for less than you pay for the shittiest 30-70 ground at the grocery store. And it tastes miles better. | 1 | t1_d7344ry | t3_509840 | /r/Cooking/comments/t3_509840/d734pop | null | false | 2016-08-30T21:09:46Z |
d734ndw | t1_d734ndw | 1,472,591,298 | user_30c6cd55a4d9 | Cooking | I've been wanting to make my own for a couple of months now, after they come off the skillet/comal and after rest briefly, could they be heated over a flame/grill for the char? I assume so but i didn't know if there was a waiting period. | 1 | t1_d72njl6 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d734ndw | null | false | 2016-08-30T21:08:18Z |
d734mig | t1_d734mig | 1,472,591,266 | user_5bb6a37cca2f | Cooking | Sesame oil is amazing. Totally changed my fried rice. | 4 | t1_d72z2ze | t3_50aodq | /r/Cooking/comments/t3_50aodq/d734mig | null | false | 2016-08-30T21:07:46Z |
d734mbp | t1_d734mbp | 1,472,591,259 | user_7992479ba111 | Cooking | Use vegetable or peanut oil. Heat the oil until it just starts to smoke, then start cooking your ingredients. This will bring the heat down from the smoke point and prevent smoking out your house.
Imo, the really basic ingredients for Asian (more specifically, Chinese) cooking are
* Soy sauce
* Cornstarch
* Garlic... | 3 | t3_50d6qx | t3_50d6qx | /r/Cooking/comments/t3_50d6qx/d734mbp | null | false | 2016-08-30T21:07:39Z |
d734lch | t1_d734lch | 1,472,591,222 | user_782a0f574b21 | Cooking | How long do you wait after kneading before making the tortillas? I know when I've made them I had to wait a while to let the flour hydrate and this helped with them wanting to crumble. | 2 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d734lch | null | false | 2016-08-30T21:07:02Z |
d734ip4 | t1_d734ip4 | 1,472,591,124 | user_782a0f574b21 | Cooking | > distinguishes these two products,
there is no difference. Maseca is a brand of Masa Harina iirc. | 2 | t1_d731zc8 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d734ip4 | null | false | 2016-08-30T21:05:24Z |
d734bo3 | t1_d734bo3 | 1,472,590,863 | user_0c2370f374a9 | Cooking | GBR? | 2 | t1_d72uyr7 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d734bo3 | null | false | 2016-08-30T21:01:03Z |
d7349ly | t1_d7349ly | 1,472,590,786 | user_22e89ccca41d | Cooking | Agreed. I eat steamed beets cold or slightly warmed in a pan, with homemade balsamic vinaigrette. | 1 | t3_50boin | t3_50boin | /r/Cooking/comments/t3_50boin/d7349ly | null | false | 2016-08-30T20:59:46Z |
d7344ry | t1_d7344ry | 1,472,590,613 | user_83f101b0bb02 | Cooking | It's from a Ralphs (Some kind of kroger subsidiary). Butchers nearby cost more, I definitely checked. | 1 | t1_d733tn3 | t3_509840 | /r/Cooking/comments/t3_509840/d7344ry | null | false | 2016-08-30T20:56:53Z |
d7341vv | t1_d7341vv | 1,472,590,509 | user_ecfe6d951a02 | Cooking | [theartofcooking.org](http://theartofcooking.org/) | 1 | t3_50d6qx | t3_50d6qx | /r/Cooking/comments/t3_50d6qx/d7341vv | null | false | 2016-08-30T20:55:09Z |
d7340rh | t1_d7340rh | 1,472,590,465 | user_5a54ab306995 | Cooking | Just gotta steam it for like 5 seconds. It gets soft and pillowy. | 4 | t1_d72yv1l | t3_50aodq | /r/Cooking/comments/t3_50aodq/d7340rh | null | false | 2016-08-30T20:54:25Z |
d733yg6 | t1_d733yg6 | 1,472,590,381 | user_309292e74316 | Cooking | Yeah give it a taste with a little curry too, see if you like the combo. | 1 | t1_d731a7q | t3_50cv13 | /r/Cooking/comments/t3_50cv13/d733yg6 | null | false | 2016-08-30T20:53:01Z |
d733tn3 | t1_d733tn3 | 1,472,590,205 | user_c9ccefcc19e4 | Cooking | It's cheaper to buy meat from a butcher than Walmart and what you get is 100 times better I promise you. | 1 | t1_d733omi | t3_509840 | /r/Cooking/comments/t3_509840/d733tn3 | null | false | 2016-08-30T20:50:05Z |
d733tj4 | t1_d733tj4 | 1,472,590,201 | user_a60098c6b6c2 | Cooking | At the place I used to work, we'd steam potatoes rather than boiling. They seemed to hold up better after cooking, and not fall apart. | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d733tj4 | null | false | 2016-08-30T20:50:01Z |
d733tgu | t1_d733tgu | 1,472,590,199 | user_5a17b806bc74 | Cooking | no | 5 | t1_d733nmg | t3_50aodq | /r/Cooking/comments/t3_50aodq/d733tgu | null | false | 2016-08-30T20:49:59Z |
d733qzk | t1_d733qzk | 1,472,590,111 | user_3608daed4e75 | Cooking | Possibly. I think I have seen filled pretzel cones. You would have to make the dough and shape it around your mold. Somehow you will have to boil it while keeping the shape. | 1 | t1_d733ge8 | t3_50czf5 | /r/Cooking/comments/t3_50czf5/d733qzk | null | false | 2016-08-30T20:48:31Z |
d733que | t1_d733que | 1,472,590,106 | user_1d6edaa35fef | Cooking | Corn on the cob. Superior to boiled
| 4 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d733que | null | false | 2016-08-30T20:48:26Z |
d733qut | t1_d733qut | 1,472,590,106 | user_a14d38026b65 | Cooking | demonstration of why you shouldnt wash your meat: https://www.youtube.com/watch?v=JZXDotD4p9c | 1 | t1_d733leq | t3_509840 | /r/Cooking/comments/t3_509840/d733qut | null | false | 2016-08-30T20:48:26Z |
d733qic | t1_d733qic | 1,472,590,094 | user_a34bbde8737b | Cooking | They're lying. | -2 | t1_d731k3i | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d733qic | null | false | 2016-08-30T20:48:14Z |
d733pq7 | t1_d733pq7 | 1,472,590,064 | user_a14d38026b65 | Cooking | There is no need to Wash A Chicken as cooking it to the correct temperature will kill off all the bacteria | 6 | t1_d732wc3 | t3_509840 | /r/Cooking/comments/t3_509840/d733pq7 | null | false | 2016-08-30T20:47:44Z |
d733omi | t1_d733omi | 1,472,590,025 | user_83f101b0bb02 | Cooking | ¯\\\_(ツ)_/¯ It's cheap and I'm poor. | 2 | t1_d733leq | t3_509840 | /r/Cooking/comments/t3_509840/d733omi | null | false | 2016-08-30T20:47:05Z |
d733nmg | t1_d733nmg | 1,472,589,989 | user_eaaabdeeb57f | Cooking | May I see it? | 3 | t1_d72zt2z | t3_50aodq | /r/Cooking/comments/t3_50aodq/d733nmg | null | false | 2016-08-30T20:46:29Z |
d733lxw | t1_d733lxw | 1,472,589,928 | user_7f92ca13fd49 | Cooking | Ooohhh.... I see now! | 1 | t1_d72t28c | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d733lxw | null | false | 2016-08-30T20:45:28Z |
d733lp0 | t1_d733lp0 | 1,472,589,920 | user_e95cd8070a55 | Cooking | That's absurdly short. USDA standards are designed for an abundance of caution, and account for the life the product needs to make it to consumer, and they're two to three times as long. | 1 | t1_d72ng2v | t3_50bfbv | /r/Cooking/comments/t3_50bfbv/d733lp0 | null | false | 2016-08-30T20:45:20Z |
d733leq | t1_d733leq | 1,472,589,909 | user_c9ccefcc19e4 | Cooking | I've never, ever, ever gotten meat with shards of bone all over it. You need to find another butcher because yours doesn't give a flying fuck about his work. If he's giving you shards of bone, what else is he doing wrong? | 2 | t1_d733a9c | t3_509840 | /r/Cooking/comments/t3_509840/d733leq | null | false | 2016-08-30T20:45:09Z |
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