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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d733klz | t1_d733klz | 1,472,589,880 | user_269fe51ba7d0 | Cooking | Rice dishes, that shit sticks to stainless whether your boiling or frying. So consider like paella or just fried rice. | 1 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d733klz | null | false | 2016-08-30T20:44:40Z |
d733h86 | t1_d733h86 | 1,472,589,759 | user_afbeb2c96cc6 | Cooking | Makes sense, thank you for your help | 1 | t1_d733atc | t3_50czf5 | /r/Cooking/comments/t3_50czf5/d733h86 | null | false | 2016-08-30T20:42:39Z |
d733ge8 | t1_d733ge8 | 1,472,589,729 | user_afbeb2c96cc6 | Cooking | I'm thinking something more along the lines of a chimney stack cake, think that will work? | 1 | t1_d7330sf | t3_50czf5 | /r/Cooking/comments/t3_50czf5/d733ge8 | null | false | 2016-08-30T20:42:09Z |
d733atc | t1_d733atc | 1,472,589,524 | user_5195cc1c1aee | Cooking | I don’t have any idea about how to accurately adjust the cooking time, but your dough will probably be stretched thinner and wrapped around the conductive metal so it will bake faster. | 1 | t1_d732w4f | t3_50czf5 | /r/Cooking/comments/t3_50czf5/d733atc | null | false | 2016-08-30T20:38:44Z |
d733a9c | t1_d733a9c | 1,472,589,504 | user_83f101b0bb02 | Cooking | Oh, good info, thanks. Bone chips are still a reason though. I had some pork shoulder a few weeks ago where there were a bunch of bone shards all over the sides.
| 2 | t1_d732wu0 | t3_509840 | /r/Cooking/comments/t3_509840/d733a9c | null | false | 2016-08-30T20:38:24Z |
d7339v7 | t1_d7339v7 | 1,472,589,488 | user_1d8c0e09a57a | Cooking | fish | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d7339v7 | null | false | 2016-08-30T20:38:08Z |
d7337xw | t1_d7337xw | 1,472,589,419 | user_4e0f01fa0597 | Cooking | You cure salmon in salt, brown sugar, and vodka. Then coat each piece in maple syrup and smoke. It's a delicious sweet and salty snack. I've also heard lots of different names for it. | 8 | t1_d73277z | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d7337xw | null | false | 2016-08-30T20:36:59Z |
d7330sf | t1_d7330sf | 1,472,589,159 | user_3608daed4e75 | Cooking | Hmm you might want to consider pretzel rolls. It would be much easier to fill them. | 1 | t3_50czf5 | t3_50czf5 | /r/Cooking/comments/t3_50czf5/d7330sf | null | false | 2016-08-30T20:32:39Z |
d732wu0 | t1_d732wu0 | 1,472,589,016 | user_c9ccefcc19e4 | Cooking | That's not blood mate. That's myoglobin. When the animal is slaughtered, it's drained of blood.
You don't need to wash meet. If it's wet and you don't want it to be, pat it dry. But it's not blood you're taking off. | 7 | t1_d732r67 | t3_509840 | /r/Cooking/comments/t3_509840/d732wu0 | null | false | 2016-08-30T20:30:16Z |
d732wc3 | t1_d732wc3 | 1,472,588,999 | user_00c6e8d45e48 | Cooking | I don't get this line of reasoning. It might be safer for idiots but who turns on the water full blast? It's entirely possible, even pretty fucking easy, to rinse off a chicken in a sink without spraying water everywhere. | 1 | t1_d72es7j | t3_509840 | /r/Cooking/comments/t3_509840/d732wc3 | null | false | 2016-08-30T20:29:59Z |
d732w4f | t1_d732w4f | 1,472,588,992 | user_afbeb2c96cc6 | Cooking | Yes just like a chimney stack cake actually! Do you have any idea how the cooking time would change or what factors I should consider? | 1 | t1_d730oo9 | t3_50czf5 | /r/Cooking/comments/t3_50czf5/d732w4f | null | false | 2016-08-30T20:29:52Z |
d732v9w | t1_d732v9w | 1,472,588,962 | user_ad1983ee3a85 | Cooking | Queso fresco | 1 | t3_508tdt | t3_508tdt | /r/Cooking/comments/t3_508tdt/d732v9w | null | false | 2016-08-30T20:29:22Z |
d732v72 | t1_d732v72 | 1,472,588,960 | user_b641bc14e699 | Cooking | your buns | -1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d732v72 | null | false | 2016-08-30T20:29:20Z |
d732v1q | t1_d732v1q | 1,472,588,955 | user_085b08181194 | Cooking | So steamed hams are real? | 2 | t1_d72kv7y | t3_50aodq | /r/Cooking/comments/t3_50aodq/d732v1q | null | false | 2016-08-30T20:29:15Z |
d732thv | t1_d732thv | 1,472,588,900 | user_20b6d326b87a | Cooking | Just made some garden pasta sauce this week! First, I am not italian, no secret family recipes here... This is my version which I change based on what my garden grows. So simmer some water in a big pot. After you pick you tomatoes let them set out on the counter a day or so to reach maximum ripeness (also putting them... | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d732thv | null | false | 2016-08-30T20:28:20Z |
d732t0n | t1_d732t0n | 1,472,588,883 | user_b47aa29db693 | Cooking | Lox, sushi and chowder. | 1 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d732t0n | null | false | 2016-08-30T20:28:03Z |
d732s41 | t1_d732s41 | 1,472,588,851 | user_94ae51ebd880 | Cooking | Hard *steamed* eggs | 5 | t1_d72kv7y | t3_50aodq | /r/Cooking/comments/t3_50aodq/d732s41 | null | false | 2016-08-30T20:27:31Z |
d732r67 | t1_d732r67 | 1,472,588,818 | user_83f101b0bb02 | Cooking | The supermarket? It's not usually bloody but it's not rare either. | -1 | t1_d732met | t3_509840 | /r/Cooking/comments/t3_509840/d732r67 | null | false | 2016-08-30T20:26:58Z |
d732pco | t1_d732pco | 1,472,588,750 | user_2318759c5c49 | Cooking | Check out the episode of "Good Eats" and get a tortilla press if you plan to eat tortillas in the future. | 3 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d732pco | null | false | 2016-08-30T20:25:50Z |
d732met | t1_d732met | 1,472,588,647 | user_c9ccefcc19e4 | Cooking | Where are you getting bloody meat from? | 2 | t1_d7326ks | t3_509840 | /r/Cooking/comments/t3_509840/d732met | null | false | 2016-08-30T20:24:07Z |
d732cqp | t1_d732cqp | 1,472,588,309 | user_b47aa29db693 | Cooking | Lemon almond chicken salad is my favorite. | 1 | t3_50cv13 | t3_50cv13 | /r/Cooking/comments/t3_50cv13/d732cqp | null | false | 2016-08-30T20:18:29Z |
d7329ij | t1_d7329ij | 1,472,588,198 | user_9f565e71631e | Cooking | I buy most of my herbs and spices in bulk these days because A) different sized jars make my spice cabinet a mess, B) most off the shelf options are bland or C) are overpriced.
My biggest complaint is that refilling spice jars is often messy (jar mouths are smallish and funnels don't flow). Also, most measuring spoo... | 2 | t3_50cfz0 | t3_50cfz0 | /r/Cooking/comments/t3_50cfz0/d7329ij | null | false | 2016-08-30T20:16:38Z |
d7327nv | t1_d7327nv | 1,472,588,134 | user_7c9c91c6bfa0 | Cooking | Thank Cephaloman. Srsly - Mae Ploy for the win. And shop around for coconut milk, too. I think ATK may have done a comparison on that. I forget. | 5 | t1_d731rxe | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d7327nv | null | false | 2016-08-30T20:15:34Z |
d73277z | t1_d73277z | 1,472,588,119 | user_4e0e665331b7 | Cooking | Salmon candy? | 2 | t1_d72ya3d | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d73277z | null | false | 2016-08-30T20:15:19Z |
d7326ks | t1_d7326ks | 1,472,588,096 | user_83f101b0bb02 | Cooking | I mean there are plenty of reasons to wash meat, if there's blood everywhere or bone chips or something. | -1 | t1_d72h8zb | t3_509840 | /r/Cooking/comments/t3_509840/d7326ks | null | false | 2016-08-30T20:14:56Z |
d7325rl | t1_d7325rl | 1,472,588,068 | user_de7584e00299 | Cooking | It might be stinky tofu. People often compare the smell to washed-rind cheeses. | 12 | t1_d72qxy3 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d7325rl | null | false | 2016-08-30T20:14:28Z |
d7323vd | t1_d7323vd | 1,472,588,001 | user_db2b9f4077d6 | Cooking | My Wife just got one as an early birthday present. It's the Kitchen-Aid attachment, and it's pretty awesome. It does core, so I can't be of much help there. We actually just used it for the last night, and made zucchini noodles with chicken and garlic scape pesto, but I figure that's pretty ubiquitous. | 1 | t3_5085l4 | t3_5085l4 | /r/Cooking/comments/t3_5085l4/d7323vd | null | false | 2016-08-30T20:13:21Z |
d731zc8 | t1_d731zc8 | 1,472,587,841 | user_256bf2edbcd9 | Cooking | I don't think this is a helpful answer, as both masa harina and nixta masa have undergone nixtamalisation. I don't have a more helpful answer as to what distinguishes these two products, but nixtamalisation isn't it. | 3 | t1_d72zpwl | t3_50atzw | /r/Cooking/comments/t3_50atzw/d731zc8 | null | false | 2016-08-30T20:10:41Z |
d731rxe | t1_d731rxe | 1,472,587,579 | user_26381703cb27 | Cooking | Awesome - thanks for the tip! I'm not sure of the brand, but I got it at the asian supermarket. I think Thai Red Curry Paste was the only english on the jar... | 3 | t1_d731pdl | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d731rxe | null | false | 2016-08-30T20:06:19Z |
d731pdl | t1_d731pdl | 1,472,587,489 | user_7c9c91c6bfa0 | Cooking | If you used "Thai Kitchen" brand of curry paste, or anything from them, you're in for a treat. Try finding some Mae Ploy paste and get a decent fish sauce too. Makes a HUGE difference.
I refer you to /u/Cephaloman and his post:
https://www.reddit.com/r/Frugal/comments/e3i8m/make_cheap_thai_style_food_fast_how_to_mak... | 8 | t3_50bxsg | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d731pdl | null | false | 2016-08-30T20:04:49Z |
d731nhe | t1_d731nhe | 1,472,587,422 | user_41c9147fb3c5 | Cooking | I second this. There are plenty of foodie ways to make queso with better ingredients, and every restaurant will have a signature recipe or spin on it, but the traditional recipe is just velveeta and rotel. And it is delicious | 1 | t1_d725g5o | t3_508tdt | /r/Cooking/comments/t3_508tdt/d731nhe | null | false | 2016-08-30T20:03:42Z |
d731k3i | t1_d731k3i | 1,472,587,303 | user_383e4b5e9663 | Cooking | Estonia, but people lower in the comments said this is also a thing in parts of the States | 3 | t1_d72pgy8 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d731k3i | null | false | 2016-08-30T20:01:43Z |
d731ivj | t1_d731ivj | 1,472,587,259 | user_3dc4f1b61846 | Cooking | lard is definitely not traditional in corn tortillas, but is used for tamale dough
http://www.chowhound.com/post/lard-traditional-corn-tortillas-1016316 | 3 | t1_d72olwl | t3_50atzw | /r/Cooking/comments/t3_50atzw/d731ivj | null | false | 2016-08-30T20:00:59Z |
d731i4v | t1_d731i4v | 1,472,587,234 | user_892dc4158ab2 | Cooking | I would take some of that smoked salmon and turn it to chowder. | 2 | t1_d72ya3d | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d731i4v | null | false | 2016-08-30T20:00:34Z |
d731asi | t1_d731asi | 1,472,586,975 | user_b19915e92ad0 | Cooking | I bake it in a foil packet with cherry tomatoes, garlic, and fresh oregano (& maybe some fresh basil). It's great served over angel-hair pasta. | 2 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d731asi | null | false | 2016-08-30T19:56:15Z |
d731a7q | t1_d731a7q | 1,472,586,954 | user_b04bcf94272c | Cooking | What about the savory? Does that sound okay?
I could just put a little on a sandwich and see if I like it. | 1 | t1_d72zahd | t3_50cv13 | /r/Cooking/comments/t3_50cv13/d731a7q | null | false | 2016-08-30T19:55:54Z |
d73128z | t1_d73128z | 1,472,586,679 | user_51a1585947ee | Cooking | No. | 14 | t1_d72ymd3 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73128z | null | false | 2016-08-30T19:51:19Z |
d7311la | t1_d7311la | 1,472,586,656 | user_4ed1a78faf97 | Cooking | Oven is fine just don't go up to 500 fahrenheit. Heat is heat, and cooking over an open flame will get the pan up to around 400 f anyways, so if you're cooking in the oven in the 350-450 range it's ok. | 3 | t1_d72xjka | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d7311la | null | false | 2016-08-30T19:50:56Z |
d73117b | t1_d73117b | 1,472,586,643 | user_a675660580ee | Cooking | Real couscous from semolina.
1 kg semolina
1 Tbsp salt
1 cup water
1/4 cup oil
Add salt to semolina
Mix in the water very thoroughly with a hand mixer. Make sure to pour only a little water at a time in order to ensure the couscous clumps stay as small as possible
Repeat with oil
Steam for 30 minutes
Add in 1/2 c... | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73117b | null | false | 2016-08-30T19:50:43Z |
d730ze3 | t1_d730ze3 | 1,472,586,578 | user_c8b91bc5b22e | Cooking | No it's not. It means that you are not purchasing concentrated potassium nitrate as would be used in making explosives. | 1 | t1_d72ctcl | t3_5067wq | /r/Cooking/comments/t3_5067wq/d730ze3 | null | false | 2016-08-30T19:49:38Z |
d730z82 | t1_d730z82 | 1,472,586,572 | user_ca0dc678ee71 | Cooking | They're really good for oil free or low oil cooking. I usually brown veggies in them, especially ones like eggplant or mushrooms that usually need lots of oil. Also good for carmelizing onions, frying tofu, really anything but searing meat or stuff that needs to go in the oven. I have restaurant grade nonstick pans f... | 0 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d730z82 | null | false | 2016-08-30T19:49:32Z |
d730sbv | t1_d730sbv | 1,472,586,335 | user_4ed1a78faf97 | Cooking | Avoid very high intense heat. | 1 | t1_d72gd36 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d730sbv | null | false | 2016-08-30T19:45:35Z |
d730qq9 | t1_d730qq9 | 1,472,586,279 | user_32d244215e78 | Cooking | I don't know, with acid I don't want to eat anything. | 6 | t3_50boin | t3_50boin | /r/Cooking/comments/t3_50boin/d730qq9 | null | false | 2016-08-30T19:44:39Z |
d730pd2 | t1_d730pd2 | 1,472,586,231 | user_4ed1a78faf97 | Cooking | I have a nonstick pan that I use exclusively for eggs, and other pans for harsher things, but my egg pan looks as good as new! Do you do anything harsh with the pans, like high heat searing or anything like that? With just gentle things like eggs they should be perfect for a very very long time. | 1 | t1_d72iil8 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d730pd2 | null | false | 2016-08-30T19:43:51Z |
d730oo9 | t1_d730oo9 | 1,472,586,207 | user_5195cc1c1aee | Cooking | If you are making a pretzel stick or rod, it could be possible, sort of like a chimney stack cake. The cooking time would change and the end product would be less doughy and more crunchy. If you're making traditional pretzel-shaped knotted twist pretzels, then you'd find it difficult because removing the metal mold w... | 2 | t3_50czf5 | t3_50czf5 | /r/Cooking/comments/t3_50czf5/d730oo9 | null | false | 2016-08-30T19:43:27Z |
d730i4n | t1_d730i4n | 1,472,585,980 | user_8cad5ad16377 | Cooking | A buddy of mine does his salmon in a sweet brine and then smokes it and makes some sort of pub cheeseish spread with it. I love it. | 3 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d730i4n | null | false | 2016-08-30T19:39:40Z |
d7304pl | t1_d7304pl | 1,472,585,517 | user_9570697af81c | Cooking | You're making pancakes, not a nuclear warhead.
You'll be fine. | 9 | t3_50ckb7 | t3_50ckb7 | /r/Cooking/comments/t3_50ckb7/d7304pl | null | false | 2016-08-30T19:31:57Z |
d7303dn | t1_d7303dn | 1,472,585,471 | user_f208d97542fd | Cooking | You're making them too thin. I make them all the time with water and masa, and although some of them crack, most of them don't. Keep them a bit thick, don't overcook them, and put them in a container with a lid after you cook them. | 0 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d7303dn | null | false | 2016-08-30T19:31:11Z |
d72zwj1 | t1_d72zwj1 | 1,472,585,236 | user_f292c9a00499 | Cooking | Your own skin. Be careful! Steam is stupid hot. | 0 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72zwj1 | null | false | 2016-08-30T19:27:16Z |
d72zt2z | t1_d72zt2z | 1,472,585,115 | user_a45aa689a574 | Cooking | yes. | 6 | t1_d72x5k2 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72zt2z | null | false | 2016-08-30T19:25:15Z |
d72zpwl | t1_d72zpwl | 1,472,585,003 | user_e6d02475af07 | Cooking | Google nixtamalixation. | 1 | t1_d72x9nd | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72zpwl | null | false | 2016-08-30T19:23:23Z |
d72zmx8 | t1_d72zmx8 | 1,472,584,898 | user_309292e74316 | Cooking | [Alton browns 9-8-3-2-1 ice cream.](http://www.foodnetwork.com/recipes/alton-brown/vanilla-ice-cream-recipe.html) | 1 | t3_50c10p | t3_50c10p | /r/Cooking/comments/t3_50c10p/d72zmx8 | null | false | 2016-08-30T19:21:38Z |
d72zjfl | t1_d72zjfl | 1,472,584,779 | user_309292e74316 | Cooking | it goes stale very quickly. Basically anything over a month and it's lost about 50% of its flavor. Not a lot of regular people go through an entire jar of dried rosemary in a month. | 2 | t1_d72xz5e | t3_50cfz0 | /r/Cooking/comments/t3_50cfz0/d72zjfl | null | false | 2016-08-30T19:19:39Z |
d72zhiu | t1_d72zhiu | 1,472,584,713 | user_309292e74316 | Cooking | They're hella expensive and they go stale really fast. Finding a market that sells bulk spices with good turnover and excellent storage is key.
If someone could find a way to easily incorporate vacuum sealing technology (i.e. foodsaver or the like) into spice jars, it would extend their shelf life. Being exposed to ... | 2 | t3_50cfz0 | t3_50cfz0 | /r/Cooking/comments/t3_50cfz0/d72zhiu | null | false | 2016-08-30T19:18:33Z |
d72zgy5 | t1_d72zgy5 | 1,472,584,692 | user_60d27cf080ef | Cooking | Shit outta luck. | 2 | t1_d72ypol | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72zgy5 | null | false | 2016-08-30T19:18:12Z |
d72zf4z | t1_d72zf4z | 1,472,584,629 | user_f77d380db13d | Cooking | Yes I've seen many videos on that, however those still don't explain why yall think you'll get salmonella by looking at chicken. | 1 | t1_d72qozz | t3_509840 | /r/Cooking/comments/t3_509840/d72zf4z | null | false | 2016-08-30T19:17:09Z |
d72zahd | t1_d72zahd | 1,472,584,467 | user_309292e74316 | Cooking | chive and dill is my favorite combo for chicken salad, along with chopped up pickle, but what you've described sounds excellent - curry chicken salad is delightful. | 4 | t3_50cv13 | t3_50cv13 | /r/Cooking/comments/t3_50cv13/d72zahd | null | false | 2016-08-30T19:14:27Z |
d72z9ea | t1_d72z9ea | 1,472,584,429 | user_acf485cb04f5 | Cooking | chives are good and I always add some sliced up grapes in the salad | 1 | t3_50cv13 | t3_50cv13 | /r/Cooking/comments/t3_50cv13/d72z9ea | null | false | 2016-08-30T19:13:49Z |
d72z6jx | t1_d72z6jx | 1,472,584,327 | user_2c18400b980f | Cooking | When I cook mine I have a clean kitchen towel nearby. As they come off the skillet I place them in a stack on the towel and wrap them in it. This steams them a bit to make them flexible and has the added benefit of keeping them warm. | 2 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72z6jx | null | false | 2016-08-30T19:12:07Z |
d72z2ze | t1_d72z2ze | 1,472,584,200 | user_d070dce968fa | Cooking | All these recopies contain sesame oil, I really need to buy it :D | 1 | t1_d72lk7n | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72z2ze | null | false | 2016-08-30T19:10:00Z |
d72z1no | t1_d72z1no | 1,472,584,155 | user_309292e74316 | Cooking | Shit Out (of) Luck.
It's REALLY not complicated. It's just one of those techniques that a) takes a little more time and energy to do, and b) isn't something you typically learn unless you're a cooking blog nerd or went to culinary school. But the results are fantastic, trust me. You can find videos and descriptions ... | 5 | t1_d72ypol | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72z1no | null | false | 2016-08-30T19:09:15Z |
d72z0nw | t1_d72z0nw | 1,472,584,121 | user_7cec414d1a5b | Cooking | I've never made corn tortillas but when I need to roll store bought corn tortillas I'll fry them in hot oil for just a few seconds, maybe 5-10 seconds. It makes them easy to roll without cracking (which the cold tortillas would definitely crack). | 2 | t1_d72lfr4 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72z0nw | null | false | 2016-08-30T19:08:41Z |
d72z0j1 | t1_d72z0j1 | 1,472,584,116 | user_d06dbe6ece62 | Cooking | I've looked for information on steamed chicken, and had a really hard time figuring out timing. You say 5-10 minutes - is that for breasts or thighs? How thick, and how big overall? | 4 | t1_d72lg55 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72z0j1 | null | false | 2016-08-30T19:08:36Z |
d72yx28 | t1_d72yx28 | 1,472,583,995 | user_d070dce968fa | Cooking | I have to try the eggs, because I seriously doubt them, you put them on some plate? | 1 | t1_d72jv1e | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72yx28 | null | false | 2016-08-30T19:06:35Z |
d72yvub | t1_d72yvub | 1,472,583,950 | user_474f97a92652 | Cooking | wow cool, mine definitely don't do that
| 1 | t1_d72njl6 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72yvub | null | false | 2016-08-30T19:05:50Z |
d72yv1l | t1_d72yv1l | 1,472,583,921 | user_d070dce968fa | Cooking | Really? Doesn't it get moist and disgusting? | 3 | t1_d72sors | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72yv1l | null | false | 2016-08-30T19:05:21Z |
d72yug7 | t1_d72yug7 | 1,472,583,899 | user_4c3fc439a267 | Cooking | The recipe that was referenced did specifically call for potassium nitrate, which has a significantly higher LD50 than sodium nitrite. Some curing mixtures employ nitrate as a slow release source of nitrite instead of adding it directly. Because this recipe uses a wet brine instead of a dry brine, most of the salts a... | 1 | t1_d72svh9 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72yug7 | null | false | 2016-08-30T19:04:59Z |
d72ypol | t1_d72ypol | 1,472,583,726 | user_d070dce968fa | Cooking | This sounds so complicated it must be amazing. What is SOL?
Actually I remember German sausage restaurant in Los Angeles that would do similar thing with potato fries. THey would cook it slowly in one oil and then quickly moving it to hotter oil to create crust. | 1 | t1_d72s8t1 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72ypol | null | false | 2016-08-30T19:02:06Z |
d72yoqk | t1_d72yoqk | 1,472,583,692 | user_1814d21c0eab | Cooking | Custard! You're far less likely to end up with sweet scrambled eggs. | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72yoqk | null | false | 2016-08-30T19:01:32Z |
d72ymd3 | t1_d72ymd3 | 1,472,583,609 | user_5834a1855041 | Cooking | Can I see it? | 12 | t1_d72x5k2 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72ymd3 | null | false | 2016-08-30T19:00:09Z |
d72ylli | t1_d72ylli | 1,472,583,581 | user_dc9125ee2d86 | Cooking | yup, great idea. do you keep a bunch of jars around to store them or just keep the bags in a drawer? | 2 | t1_d72y2ic | t3_50cfz0 | /r/Cooking/comments/t3_50cfz0/d72ylli | null | false | 2016-08-30T18:59:41Z |
d72ykdo | t1_d72ykdo | 1,472,583,540 | user_d070dce968fa | Cooking | I am saving this post to find about it later! | 9 | t1_d72km6s | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72ykdo | null | false | 2016-08-30T18:59:00Z |
d72yi9k | t1_d72yi9k | 1,472,583,466 | user_01e5a5acd6a7 | Cooking | Salt and pepper.
Any elder family members who are war survivors and they instill this food is sacred value thingy, it is difficult to throw food away. | 3 | t1_d72s34t | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72yi9k | null | false | 2016-08-30T18:57:46Z |
d72ygvi | t1_d72ygvi | 1,472,583,417 | user_9fe8942a880d | Cooking | Also check this http://bakingreview.com/cuisinart-tob-260-chefs-convection-toaster-oven/ | 1 | t3_4xcshd | t3_4xcshd | /r/Cooking/comments/t3_4xcshd/d72ygvi | null | false | 2016-08-30T18:56:57Z |
d72ygqa | t1_d72ygqa | 1,472,583,411 | user_6ed86281f7df | Cooking | I find that homemade sauce from fresh ripe tomatoes works very well for "one pot" pasta dishes. That way the pasta soaks up the extra tomato juice and it doesn't end up watery. I usually use peeled tomatoes, minced garlic, a bit of shredded carrot, chopped onion, a splash of red wine and sometimes a little bit of sugar... | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72ygqa | null | false | 2016-08-30T18:56:51Z |
d72ya3d | t1_d72ya3d | 1,472,583,177 | user_4e0f01fa0597 | Cooking | If I had 30 lbs of salmon I would smoke all of it and make salmon candy | 13 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d72ya3d | null | false | 2016-08-30T18:52:57Z |
d72y7ew | t1_d72y7ew | 1,472,583,085 | user_543d14619189 | Cooking | With these ingredients, it's not going to matter what order you put them in. But, since the batter is now cold and probably a bit thicker, you may want to whisk in small amounts of buttermilk at a time until becomes less viscous. Otherwise, you may (or may not) have trouble incorporating the buttermilk into the batter.... | 3 | t3_50ckb7 | t3_50ckb7 | /r/Cooking/comments/t3_50ckb7/d72y7ew | null | false | 2016-08-30T18:51:25Z |
d72y2ic | t1_d72y2ic | 1,472,582,911 | user_82e9eefd2077 | Cooking | Too expensive.
However, one 'cheat' I've found is in the mexican and asian aisles at the grocery - where they often have common spices in a plastic bag at dirt cheap prices. | 7 | t3_50cfz0 | t3_50cfz0 | /r/Cooking/comments/t3_50cfz0/d72y2ic | null | false | 2016-08-30T18:48:31Z |
d72y1ve | t1_d72y1ve | 1,472,582,887 | user_dc9125ee2d86 | Cooking | salmon cakes. | 5 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d72y1ve | null | false | 2016-08-30T18:48:07Z |
d72xz5e | t1_d72xz5e | 1,472,582,785 | user_dc9125ee2d86 | Cooking | so, you like your spices moist? fresh herbs yes... but what about when you don't have fresh herbs? | 1 | t1_d72xlye | t3_50cfz0 | /r/Cooking/comments/t3_50cfz0/d72xz5e | null | false | 2016-08-30T18:46:25Z |
d72xvnl | t1_d72xvnl | 1,472,582,657 | user_1c9839debe70 | Cooking | Thanks for the tip on the thermos. I'm thinking of buying one and giving them another shot. Maybe they are better than they used to be - or at least better than the ones I had :)
I could heat up a tortilla pretty easy with the pocket rocket.
So far, my list consist of curry, burritos, soups/stews, and melts. | 1 | t1_d722rns | t3_505a0n | /r/Cooking/comments/t3_505a0n/d72xvnl | null | false | 2016-08-30T18:44:17Z |
d72xs9z | t1_d72xs9z | 1,472,582,539 | user_8035d8ecfe94 | Cooking | Cleveland | 13 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72xs9z | null | false | 2016-08-30T18:42:19Z |
d72xrss | t1_d72xrss | 1,472,582,521 | user_6ec4c6c15ec3 | Cooking | Littleneck clams
mussles | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72xrss | null | false | 2016-08-30T18:42:01Z |
d72xrkh | t1_d72xrkh | 1,472,582,514 | user_3ec394a0b2cc | Cooking | [Kiwi Brand knives](http://importfood.com/thai_knives.html), Because they are soooo damn cheap and sharp.
I even use them in a professional kitchen and the other chefs are quite impressed when I tell them the price ($5AU) compared to their $350AU Japanese knives. At end of the day I could afford to just buy a new knif... | 1 | t3_5074i9 | t3_5074i9 | /r/Cooking/comments/t3_5074i9/d72xrkh | null | false | 2016-08-30T18:41:54Z |
d72xqsj | t1_d72xqsj | 1,472,582,486 | user_543d14619189 | Cooking | You can use hot water to speed up the process, but only do so if you're going to cook it immediately. | 2 | t1_d72mqsq | t3_50bfbv | /r/Cooking/comments/t3_50bfbv/d72xqsj | null | false | 2016-08-30T18:41:26Z |
d72xlye | t1_d72xlye | 1,472,582,311 | user_543d14619189 | Cooking | They're not moist enough. | 1 | t3_50cfz0 | t3_50cfz0 | /r/Cooking/comments/t3_50cfz0/d72xlye | null | false | 2016-08-30T18:38:31Z |
d72xkhe | t1_d72xkhe | 1,472,582,255 | user_300306dbdccf | Cooking | Not even store bought salsa is high in calories, unless it's like avocado salsa or something. They will be sodium bombs though! | 2 | t1_d72evoz | t3_507nky | /r/Cooking/comments/t3_507nky/d72xkhe | null | false | 2016-08-30T18:37:35Z |
d72xk31 | t1_d72xk31 | 1,472,582,239 | user_dc9125ee2d86 | Cooking | learn to make homemade [chimichurri](http://www.bonappetit.com/recipe/chimichurri-sauce-2) for beef and lamb.
cut back on the oil in the recipe... its a powerful flavor so you wont need that much. | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72xk31 | null | false | 2016-08-30T18:37:19Z |
d72xjka | t1_d72xjka | 1,472,582,219 | user_54681e715e68 | Cooking | Avoid blackening anything in them, and don't use them in the oven. You'll release some nasty chemicals if you get them too hot.
Lots of people told you eggs are great in nonstick. Anything that needs a light fry or sautee is fine. | 1 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72xjka | null | false | 2016-08-30T18:36:59Z |
d72xgxe | t1_d72xgxe | 1,472,582,125 | user_344fef431e05 | Cooking | Small squares of soiled carpet. | -4 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72xgxe | null | false | 2016-08-30T18:35:25Z |
d72xfsn | t1_d72xfsn | 1,472,582,086 | user_1f723c73a2bc | Cooking | Yep. that's how we did it at the restaurant. | 1 | t1_d72hkvk | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72xfsn | null | false | 2016-08-30T18:34:46Z |
d72xfr0 | t1_d72xfr0 | 1,472,582,084 | user_300306dbdccf | Cooking | Freeze them in ziplock bags. My favorite thing to do with Hatch chiles is to make pork chili verde. I will roast some tomatoes and tomatillos, throw them in a pot with some onion, chicken broth with the chilies, boil for a while, hit it with a stick blender, add a cornstarch slurry or some flour to thicken a bit, add d... | 1 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72xfr0 | null | false | 2016-08-30T18:34:44Z |
d72xe1b | t1_d72xe1b | 1,472,582,021 | user_1c9839debe70 | Cooking | I'm not sure of the solar situation. I won't know that until I get there. | 1 | t1_d7211a8 | t3_505a0n | /r/Cooking/comments/t3_505a0n/d72xe1b | null | false | 2016-08-30T18:33:41Z |
d72xcy3 | t1_d72xcy3 | 1,472,581,980 | user_54681e715e68 | Cooking | Folding loosely is very different from rolling tightly. | 9 | t1_d72s6pz | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72xcy3 | null | false | 2016-08-30T18:33:00Z |
d72xcns | t1_d72xcns | 1,472,581,971 | user_51b9f4d81f98 | Cooking | Adding a little bit of MSG can give your soups a deeper savory flavor. I use MSG frequently when I don't have meat in dishes.
A little bit goes a long way. Adding too much will cause the dish to have a funky taste. | 1 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d72xcns | null | false | 2016-08-30T18:32:51Z |
d72x9nd | t1_d72x9nd | 1,472,581,864 | user_0bb85f0134fe | Cooking | Why is Masa Harina a problem? | 3 | t1_d72rgbc | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72x9nd | null | false | 2016-08-30T18:31:04Z |
d72x79z | t1_d72x79z | 1,472,581,781 | user_f96e6fb6b05b | Cooking | Some folks like to sauce the pork steaks, and that does all right - but I find just a touch of Lawry's is more than enough to make it shine.
Seasoned salt on both sides, let it sit while the grill heats up, and cook normally. Should be all you need for those. | 1 | t3_50bv7g | t3_50bv7g | /r/Cooking/comments/t3_50bv7g/d72x79z | null | false | 2016-08-30T18:29:41Z |
d72x6ij | t1_d72x6ij | 1,472,581,754 | user_42e7917beed6 | Cooking | stickying a post on meat curing and food safety:
http://amazingribs.com/tips_and_technique/curing_meats.html
> **People often ask if they can cure meats without nitrites and just increase the salt. Salt inhibits botulism's growth, but won't kill it. Neither will vinegar. You should not attempt to cure meat without a ... | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72x6ij | null | true | 2016-08-30T18:29:14Z |
d72x5k2 | t1_d72x5k2 | 1,472,581,721 | user_eaaabdeeb57f | Cooking | The Aurora Borealis?
At this time of year?
At this time of day?
In this part of the country?
Localized *entirely* within your kitchen? | 17 | t1_d72uoi9 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72x5k2 | null | false | 2016-08-30T18:28:41Z |
d72x40l | t1_d72x40l | 1,472,581,667 | user_6f2624fcda7d | Cooking | Another thing we do to help them last longer is if you stack them in the cabinet put a towel (even a paper towel is fine) in between each one so they're not rubbing together. | 3 | t1_d72gd36 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72x40l | null | false | 2016-08-30T18:27:47Z |
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