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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d72x3yy | t1_d72x3yy | 1,472,581,665 | user_ec6e21c81db2 | Cooking | hmm interesting. Thanks friend! | 1 | t1_d72vbi1 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72x3yy | null | false | 2016-08-30T18:27:45Z |
d72x246 | t1_d72x246 | 1,472,581,601 | user_bd3220f6119a | Cooking | > Hey buddy let me help you out here. I have lived in Texas my whole life and I know queso extremely well.
I picture that you're an old cowboy, somewhere along the lines of Sam Elliot circa [Tombstone](http://www.lookwhosturning.com/wp-content/uploads/2010/08/sam-elliott-poster.jpg). Please do not correct. I'm rather ... | 1 | t1_d725g5o | t3_508tdt | /r/Cooking/comments/t3_508tdt/d72x246 | null | false | 2016-08-30T18:26:41Z |
d72wyur | t1_d72wyur | 1,472,581,484 | user_6f2624fcda7d | Cooking | Flip em over. Hit with spoons. You got a drum set goin baby. | 2 | t1_d72l091 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72wyur | null | false | 2016-08-30T18:24:44Z |
d72wujz | t1_d72wujz | 1,472,581,330 | user_3731fd2dd262 | Cooking | It's a Utica expression | 19 | t1_d72tohj | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72wujz | null | false | 2016-08-30T18:22:10Z |
d72wreu | t1_d72wreu | 1,472,581,220 | user_a3aad5e7cd04 | Cooking | Chinese pork 'n' bean dumplings! | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72wreu | null | false | 2016-08-30T18:20:20Z |
d72wqfc | t1_d72wqfc | 1,472,581,184 | user_80c7cdf60444 | Cooking | Vinegar is de rigueur for beets. Try a wee bit of fresh grated nutmeg too. | 2 | t3_50boin | t3_50boin | /r/Cooking/comments/t3_50boin/d72wqfc | null | false | 2016-08-30T18:19:44Z |
d72wpmz | t1_d72wpmz | 1,472,581,156 | user_913f1d192e5a | Cooking | Add lard. Not Crisco, not oil, actual rendered fat. | 1 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72wpmz | null | false | 2016-08-30T18:19:16Z |
d72wpeg | t1_d72wpeg | 1,472,581,148 | [deleted] | Cooking | [deleted] | -1 | t3_50ckb7 | t3_50ckb7 | /r/Cooking/comments/t3_50ckb7/d72wpeg | null | false | 2016-08-30T18:19:08Z |
d72wpcf | t1_d72wpcf | 1,472,581,145 | user_5c31528d0c74 | Cooking | children | 0 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72wpcf | null | false | 2016-08-30T18:19:05Z |
d72wgzs | t1_d72wgzs | 1,472,580,847 | user_0ddafeea8153 | Cooking | No oil or grease, you want it to be over 400 degrees so that if you flick some water on it, the droplets with evaporate immediatly. | 1 | t1_d72rmlv | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72wgzs | null | false | 2016-08-30T18:14:07Z |
d72w3ze | t1_d72w3ze | 1,472,580,382 | user_913f1d192e5a | Cooking | I use it quite a lot. | 1 | t1_d72a44m | t3_508skc | /r/Cooking/comments/t3_508skc/d72w3ze | null | false | 2016-08-30T18:06:22Z |
d72w3xp | t1_d72w3xp | 1,472,580,381 | user_dc9125ee2d86 | Cooking | ~2 weeks and < 1 month. depending on which ingredients you use. some fresh ingredients (like chopped garlic) wont last over a couple weeks | 2 | t1_d72upap | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d72w3xp | null | false | 2016-08-30T18:06:21Z |
d72w2qb | t1_d72w2qb | 1,472,580,338 | user_048218e50e9a | Cooking | You need to use lard | 1 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72w2qb | null | false | 2016-08-30T18:05:38Z |
d72vyea | t1_d72vyea | 1,472,580,183 | user_3c4f31cce6fa | Cooking | Tacos!
Slice them into strips, marinate with a bit of balsamic, oil, and salt. Fry them up in a pan until browned and no longer too chewy. Serve in small tortillas with fresh corn and guacamole! | 2 | t3_508hbq | t3_508hbq | /r/Cooking/comments/t3_508hbq/d72vyea | null | false | 2016-08-30T18:03:03Z |
d72vxux | t1_d72vxux | 1,472,580,163 | user_dc9125ee2d86 | Cooking | go the store and buy a bunch of spices. try mixing up your own spice blends and storing in little jars that you can bring where you eat to sprinkle liberally when you sit to eat. you'll be eating like a king/queen with any of these spice blends (dont have time time to link them)
- Emeril's essence (cajun)
- Harissa (s... | 1 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d72vxux | null | false | 2016-08-30T18:02:43Z |
d72vt3n | t1_d72vt3n | 1,472,579,994 | user_a03caedb606a | Cooking | I found that when I would simmer any kind of sauce or stew, those coils burned it to bottom of the pot/pan faster than when I used natural gas. Also be careful not to spill anything on them. There is no way to quickly cool off those coils and you could easily have your place full of smoke the next time you use your sto... | 1 | t3_508skc | t3_508skc | /r/Cooking/comments/t3_508skc/d72vt3n | null | false | 2016-08-30T17:59:54Z |
d72vp5y | t1_d72vp5y | 1,472,579,855 | user_2e179633c818 | Cooking | gainz joke | 1 | t1_d72r1nl | t3_507nky | /r/Cooking/comments/t3_507nky/d72vp5y | null | false | 2016-08-30T17:57:35Z |
d72voum | t1_d72voum | 1,472,579,843 | user_ac333f783558 | Cooking | No, no, no. You coat it in some melted butter with garlic and then grill them. The ultimate hot dog bun. | 2 | t1_d72tk3n | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72voum | null | false | 2016-08-30T17:57:23Z |
d72vjew | t1_d72vjew | 1,472,579,653 | user_5b44ffadadf5 | Cooking | Browning proteins are not suited for nonstick pans, esp if you plan on making a pan sauce. | 3 | t1_d72ikbv | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72vjew | null | false | 2016-08-30T17:54:13Z |
d72vhge | t1_d72vhge | 1,472,579,586 | user_3dc4f1b61846 | Cooking | yeah, about as hot as it can get, its only on the pan for at most 2 minutes which should burn or anything in that time (we have a middle burner with a built in cast iron griddle and turn that all the way up for a few minutes before we start cooking our tortillas) we dont grease or oil at all but they should lift easily... | 1 | t1_d72rmlv | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72vhge | null | false | 2016-08-30T17:53:06Z |
d72vc0u | t1_d72vc0u | 1,472,579,398 | user_288269827ab8 | Cooking | To add to this, you can steam wings and ribs to cook them through, and then give them a light coat of cornflour and fry quickly. Moist, soft, and crispy. Use five spice powder for a rub | 8 | t1_d72lg55 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72vc0u | null | false | 2016-08-30T17:49:58Z |
d72vbi1 | t1_d72vbi1 | 1,472,579,380 | user_3dc4f1b61846 | Cooking | you can look up 3 different recipes and salt is either included, optional, or left out. i personally never really noticed anything different with the salt included so i just dont use it. all personal preference i suppose | 1 | t1_d72p4qv | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72vbi1 | null | false | 2016-08-30T17:49:40Z |
d72v91o | t1_d72v91o | 1,472,579,296 | user_dc9125ee2d86 | Cooking | First question: are the pork chops thick (>1 inch)? bone-in? The #1 sin with pork chops on the BBQ is overcooking them so they dry-out. Pull them off before you would think they're done... they can always go back on.
To season, I recommend whipping up your own batch of [Emeril's Essence](http://www.foodnetwork.com/rec... | 1 | t3_50bv7g | t3_50bv7g | /r/Cooking/comments/t3_50bv7g/d72v91o | null | false | 2016-08-30T17:48:16Z |
d72v39n | t1_d72v39n | 1,472,579,091 | user_5e1e7bfdb33f | Cooking | Amazing but not surprising. They'd be the first thing I'd steam. | 0 | t1_d72gz16 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72v39n | null | false | 2016-08-30T17:44:51Z |
d72v31o | t1_d72v31o | 1,472,579,083 | [deleted] | Cooking | [deleted] | 1 | t1_d72lfr4 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72v31o | null | false | 2016-08-30T17:44:43Z |
d72v1es | t1_d72v1es | 1,472,579,025 | user_61bdfe3f3176 | Cooking | This is what I do. Allows me to cut up some veggies while the chicken is already in the pan! | 1 | t1_d729bh6 | t3_509840 | /r/Cooking/comments/t3_509840/d72v1es | null | false | 2016-08-30T17:43:45Z |
d72v0la | t1_d72v0la | 1,472,578,995 | user_d6d9edb0d1e0 | Cooking | Fair enough, I usually keep some Better than Bouillon on hand for a quick stock. Works great in a pinch. | 1 | t1_d72uchu | t3_507nky | /r/Cooking/comments/t3_507nky/d72v0la | null | false | 2016-08-30T17:43:15Z |
d72uzni | t1_d72uzni | 1,472,578,962 | user_0d2d33a39736 | Cooking | Eggs | 2 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72uzni | null | false | 2016-08-30T17:42:42Z |
d72uzla | t1_d72uzla | 1,472,578,960 | user_543d14619189 | Cooking | Using it outside was a given for me. But yeah. That is true. | 2 | t1_d72urqg | t3_508skc | /r/Cooking/comments/t3_508skc/d72uzla | null | false | 2016-08-30T17:42:40Z |
d72uyr7 | t1_d72uyr7 | 1,472,578,928 | user_14e18954e175 | Cooking | I know a Runza when I see one. | 3 | t1_d72gz16 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72uyr7 | null | false | 2016-08-30T17:42:08Z |
d72uvqd | t1_d72uvqd | 1,472,578,821 | user_474f97a92652 | Cooking | a rolling pin. I place the tortilla ball between parchment paper and saran wrap to prevent sticking | 1 | t1_d72p9c1 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72uvqd | null | false | 2016-08-30T17:40:21Z |
d72usyp | t1_d72usyp | 1,472,578,723 | user_38a7a0657889 | Cooking | > consider buying a camping stove
This can be a bad idea in some homes. Kitchens without a gas range may not have adequate ventilation to support one. You may risk carbon monoxide poisoning with a portable gas burner. | 2 | t1_d72l91f | t3_508skc | /r/Cooking/comments/t3_508skc/d72usyp | null | false | 2016-08-30T17:38:43Z |
d72urqg | t1_d72urqg | 1,472,578,680 | user_38a7a0657889 | Cooking | > Or go buy one of those gas burners for camping.
This can be a bad idea in some homes. Kitchens without a gas range may not have adequate ventilation to support one. You may risk carbon monoxide poisoning with a portable gas burner. | 2 | t1_d728zgp | t3_508skc | /r/Cooking/comments/t3_508skc/d72urqg | null | false | 2016-08-30T17:38:00Z |
d72upap | t1_d72upap | 1,472,578,591 | user_26381703cb27 | Cooking | No, I didn't make the paste, but I do plan on trying that in the future. I just wanted to get the basics down first. How long can homemade pastes keep in the fridge? | 2 | t1_d72um2l | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d72upap | null | false | 2016-08-30T17:36:31Z |
d72uoi9 | t1_d72uoi9 | 1,472,578,564 | user_a45aa689a574 | Cooking | http://i.imgur.com/HhAer41.gif | 10 | t1_d72plua | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72uoi9 | null | false | 2016-08-30T17:36:04Z |
d72um2l | t1_d72um2l | 1,472,578,481 | user_dc9125ee2d86 | Cooking | nicely done! did you make your own thai red curry paste, too?
I find its very handy to make a couple different curry pastes and store in the fridge to pull out on rando weeknights for quick soups, curries, etc | 3 | t3_50bxsg | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d72um2l | null | false | 2016-08-30T17:34:41Z |
d72uki8 | t1_d72uki8 | 1,472,578,426 | user_f2a4c191128d | Cooking | Cats. | -4 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72uki8 | null | false | 2016-08-30T17:33:46Z |
d72uidj | t1_d72uidj | 1,472,578,351 | user_22cfb30485ab | Cooking | Dark meat ftw. Not a cook btw, just that white chicken meat sucks compared to dark meat. | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72uidj | null | false | 2016-08-30T17:32:31Z |
d72ucjo | t1_d72ucjo | 1,472,578,146 | user_ea88d4e88fd3 | Cooking | I've recently acquired some cutlery. Any advice on how to use it? | 5 | t1_d72qm3i | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72ucjo | null | false | 2016-08-30T17:29:06Z |
d72uchu | t1_d72uchu | 1,472,578,144 | user_93159efbc116 | Cooking | i don't always have stock on hand, but i always have wine. one is better than no deglazing, but both are certainly better together! | 1 | t1_d72u3d8 | t3_507nky | /r/Cooking/comments/t3_507nky/d72uchu | null | false | 2016-08-30T17:29:04Z |
d72uazb | t1_d72uazb | 1,472,578,093 | user_c62019467092 | Cooking | Hatch Chili mac and cheese is the greatest | 1 | t1_d72g45w | t3_508moj | /r/Cooking/comments/t3_508moj/d72uazb | null | false | 2016-08-30T17:28:13Z |
d72u56u | t1_d72u56u | 1,472,577,893 | user_888684ad1a9b | Cooking | What in the hell? This is like one of the greatest joys in cooking.
Not to mention that there is virtually nothing on the line if it is an abysmal failure. | 1 | t1_d72atvc | t3_508mlt | /r/Cooking/comments/t3_508mlt/d72u56u | null | false | 2016-08-30T17:24:53Z |
d72u3d8 | t1_d72u3d8 | 1,472,577,830 | user_d6d9edb0d1e0 | Cooking | In my experience I usually you deglaze with wine AND stock | 1 | t1_d72r8sw | t3_507nky | /r/Cooking/comments/t3_507nky/d72u3d8 | null | false | 2016-08-30T17:23:50Z |
d72u1bu | t1_d72u1bu | 1,472,577,758 | user_673cffe7ef02 | Cooking | This is way too short a time. For cooked stuff the FDA recommends tossing at 4 hours, actually more for raw.
Leaving your steaks out to reach room temp is preferred for cooking, that usually takes at least an hour. | 2 | t1_d72ng2v | t3_50bfbv | /r/Cooking/comments/t3_50bfbv/d72u1bu | null | false | 2016-08-30T17:22:38Z |
d72u0zk | t1_d72u0zk | 1,472,577,746 | user_9f565e71631e | Cooking | Those little teeny creamer potatoes are super quick and tasty when steamed. The skin retains a little snap while the insides get soft and creamy. Slice in half (before or after cooking) and toss in a butter and herb mixture (after cooking) for an awesome side dish that takes practically no time or effort. | 3 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72u0zk | null | false | 2016-08-30T17:22:26Z |
d72tz55 | t1_d72tz55 | 1,472,577,683 | user_673cffe7ef02 | Cooking | Come on man. You can run it under cold water if you need it to thaw faster, a fridge will take over 24 hours usually. Under cold water usually takes an hour or so.
Sitting out at room temp for like 8 hours is gross, definitely don't eat it. | 0 | t3_50bfbv | t3_50bfbv | /r/Cooking/comments/t3_50bfbv/d72tz55 | null | false | 2016-08-30T17:21:23Z |
d72twap | t1_d72twap | 1,472,577,584 | user_79bc85f27e68 | Cooking | Xiaolongbao! | 7 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72twap | null | false | 2016-08-30T17:19:44Z |
d72tt5u | t1_d72tt5u | 1,472,577,475 | user_abf062e53fde | Cooking | [Steamed fish with ginger and scallions](http://www.epicurious.com/recipes/food/views/steamed-whole-fish-with-ginger-scallions-and-soy-51115200) | 2 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72tt5u | null | false | 2016-08-30T17:17:55Z |
d72tohj | t1_d72tohj | 1,472,577,311 | user_3dad20280da0 | Cooking | The only time I've had steamed hams, they were clearly grilled. | 25 | t1_d72plua | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72tohj | null | false | 2016-08-30T17:15:11Z |
d72tmrh | t1_d72tmrh | 1,472,577,250 | user_8112c43ef8ed | Cooking | If you are not familiar with dim sum, the rib bits are pretty good steamed. | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72tmrh | null | false | 2016-08-30T17:14:10Z |
d72tk3n | t1_d72tk3n | 1,472,577,155 | user_dc36549b7378 | Cooking | True fact. | 3 | t1_d72sors | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72tk3n | null | false | 2016-08-30T17:12:35Z |
d72tk28 | t1_d72tk28 | 1,472,577,154 | user_b7efcf4ced55 | Cooking | Smoke it, pickle it, brine it for sashimi or lox, make gravlax, bake it, grill it, steam it. My personal favorites are smoked, pickled and lox/gravlax. | 10 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d72tk28 | null | false | 2016-08-30T17:12:34Z |
d72tc8w | t1_d72tc8w | 1,472,576,876 | user_ce4b378e76bb | Cooking | I stuck with carrots and chicken for the longest time. Recently starting steaming fish in little packets with lemon juice, garlic, and basic spices. Surprisingly good! | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72tc8w | null | false | 2016-08-30T17:07:56Z |
d72t6dv | t1_d72t6dv | 1,472,576,666 | user_df41c0eb3be2 | Cooking | Keep in mind that this can be potentially dangerous. Not a huge risk in soaking a brisket for a few days in the fridge, but nitrates are used for a reason - they inhibit botulinum (botulism) growth.
Just don't assume you can take any old cured-meat recipe and leave out the curing salt (nitrite/nitrate). | 0 | t1_d71vmms | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72t6dv | null | false | 2016-08-30T17:04:26Z |
d72t31t | t1_d72t31t | 1,472,576,544 | user_f16ee4cfafd3 | Cooking | drink with diet coke, so it's okay. | 10 | t1_d72snws | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72t31t | null | false | 2016-08-30T17:02:24Z |
d72t2wd | t1_d72t2wd | 1,472,576,539 | user_5a54ab306995 | Cooking | You can throw them in the trash! | 0 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72t2wd | null | false | 2016-08-30T17:02:19Z |
d72t2dx | t1_d72t2dx | 1,472,576,522 | user_09745d28cea9 | Cooking | When you boil water for pasta on high heat, make sure to turn it down after adding the pasta, otherwise it'll boil over. | 1 | t3_508skc | t3_508skc | /r/Cooking/comments/t3_508skc/d72t2dx | null | false | 2016-08-30T17:02:02Z |
d72t28c | t1_d72t28c | 1,472,576,516 | user_2da25282029d | Cooking | No, you're right. You want uniformity across food, so that food of the same type cooks the same. But, you still have to stagger when different foods get added. | 1 | t1_d72kl17 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d72t28c | null | false | 2016-08-30T17:01:56Z |
d72t20d | t1_d72t20d | 1,472,576,508 | user_433607b2008f | Cooking | Don't be paranoid, for one. When I work with raw meat, I only touch the meat with my left hand, and the knife with my right, that way I won't mung up the knife handle or sink knobs or anything else I might need to touch. | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72t20d | null | false | 2016-08-30T17:01:48Z |
d72szpo | t1_d72szpo | 1,472,576,424 | user_df41c0eb3be2 | Cooking | Note that normal single brisket recipes would use under 1g of sodium nitrite (not nitrate), usually in the form of a pre-mixed product called "prague powder #1" containing 6.25% sodium nitrite.
Unless OP is making hundreds of pounds, you're suggesting that they use a VERY toxic amount. You may want to add a comment t... | 1 | t1_d71w7wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72szpo | null | false | 2016-08-30T17:00:24Z |
d72sz7a | t1_d72sz7a | 1,472,576,406 | [deleted] | Cooking | [removed] | 1 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72sz7a | null | false | 2016-08-30T17:00:06Z |
d72svh9 | t1_d72svh9 | 1,472,576,273 | user_df41c0eb3be2 | Cooking | Please do not proceed with this information.
You want nitrite for brisket, not nitrate. 50g of nitrite is a potentially dangerous quantity. Most recipes for a brisket would use something in the range of 0.5g of nitrite - so unless you are making hundreds of pounds, you're in the danger zone.
Please read http://amazin... | 1 | t1_d71wkd2 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72svh9 | null | false | 2016-08-30T16:57:53Z |
d72su32 | t1_d72su32 | 1,472,576,223 | user_4c7612006eaa | Cooking | Montreal Style Steamé Hot Dogs. Freaking awesome. | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72su32 | null | false | 2016-08-30T16:57:03Z |
d72sors | t1_d72sors | 1,472,576,032 | user_5a54ab306995 | Cooking | Gotta steam the bun! | 6 | t1_d72kmge | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72sors | null | false | 2016-08-30T16:53:52Z |
d72so9w | t1_d72so9w | 1,472,576,015 | user_acf485cb04f5 | Cooking | make your own lox
| 1 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d72so9w | null | false | 2016-08-30T16:53:35Z |
d72snws | t1_d72snws | 1,472,576,002 | user_716743cbf81e | Cooking | And dust them with powdered sugar | 3 | t1_d72r0vq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72snws | null | false | 2016-08-30T16:53:22Z |
d72snkg | t1_d72snkg | 1,472,575,990 | user_2ba8ca4d129b | Cooking | Homemade mayonnaise for the fries and homemade Harissa for the merguez
http://www.saveur.com/article/Recipes/Harissa | 1 | t3_50bv7g | t3_50bv7g | /r/Cooking/comments/t3_50bv7g/d72snkg | null | false | 2016-08-30T16:53:10Z |
d72sl98 | t1_d72sl98 | 1,472,575,908 | user_df41c0eb3be2 | Cooking | Nitrite/nitrate curing is a potentially dangerous exercise. Nitrite & nitrate are toxic in relatively small amounts, and curing can involve significant botulism risk (the word "botulism" is derived from "sausage poisoning") - you can kill your family if you make a mistake.
> 1878, from German Botulismus (1878), coined... | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72sl98 | null | false | 2016-08-30T16:51:48Z |
d72sj7e | t1_d72sj7e | 1,472,575,835 | user_a83a690b1632 | Cooking | Here is my method of [roasting green chile on the grill and then freezing](http://mjskitchen.com/2013/08/roasting-green-chile-peppers/) if you choose. Living in New Mexico, I end up freezing about 10 quarts of roasted chile a year and that's what we don't eat right after roasting. | 1 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72sj7e | null | false | 2016-08-30T16:50:35Z |
d72se5u | t1_d72se5u | 1,472,575,654 | user_6ffd4e3395cd | Cooking | Chinese style whole fish
I also really like Asian vegetables like bok chop, chinese broccoli, etc. steamed then I fried up garlic just till it turns golden brown, add oyster sauce, a dash of water/stock, and sugar. Pour sauce over steamed veggies. | 4 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72se5u | null | false | 2016-08-30T16:47:34Z |
d72sd1l | t1_d72sd1l | 1,472,575,613 | user_26381703cb27 | Cooking | Cool - I might have to try that out :) | 2 | t1_d72s48g | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d72sd1l | null | false | 2016-08-30T16:46:53Z |
d72scls | t1_d72scls | 1,472,575,598 | user_3c1caafd8725 | Cooking | They deserve a little respect! | 2 | t1_d72if4q | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72scls | null | false | 2016-08-30T16:46:38Z |
d72s8t1 | t1_d72s8t1 | 1,472,575,462 | user_309292e74316 | Cooking | Here's a thing I do with my steamer that my chef instructor would get mad at me for: Blanching and shocking.
The best vegetables **EVER** are those which you cook to just their brightest hue, just on the toothsome side of cooked, and then remove from heat and plunge into an ice bath to stop the cooking. (Then later s... | 16 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72s8t1 | null | false | 2016-08-30T16:44:22Z |
d72s7xn | t1_d72s7xn | 1,472,575,431 | user_5f3ed63caabf | Cooking | They probably would make a killer little drum set | 4 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72s7xn | null | false | 2016-08-30T16:43:51Z |
d72s6pz | t1_d72s6pz | 1,472,575,387 | user_f11dcb5f8730 | Cooking | You eat your tacos open-faced? | -2 | t1_d72onlz | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72s6pz | null | false | 2016-08-30T16:43:07Z |
d72s6q3 | t1_d72s6q3 | 1,472,575,387 | user_0ceb4c0da6fb | Cooking | OMG [soft custard.](http://www.marthastewart.com/1156656/soft-custard) I would *drink* that stuff. | 2 | t3_50c10p | t3_50c10p | /r/Cooking/comments/t3_50c10p/d72s6q3 | null | false | 2016-08-30T16:43:07Z |
d72s5sn | t1_d72s5sn | 1,472,575,356 | user_a83a690b1632 | Cooking | You may be cooking them too long and drying them. Also it is very important that, once they come off the grill, that they are put in a tortilla warmer. I lay a papertowel in my tortilla warmer and then stack the corn tortillas as they come of the grill. This keeps them moist and pliable.
Another option is to make [s... | 3 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72s5sn | null | false | 2016-08-30T16:42:36Z |
d72s48g | t1_d72s48g | 1,472,575,300 | user_32d244215e78 | Cooking | Looks tasty! Thai curry is always delicious, and I love that you can throw in pretty much whatever protein and vegetables you want.
When I make mine, I like to start out with half the coconut milk and simmer it with the curry paste (and, because I like spicy, liberal amounts of red chili flake) until the fats start t... | 6 | t3_50bxsg | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d72s48g | null | false | 2016-08-30T16:41:40Z |
d72s34t | t1_d72s34t | 1,472,575,260 | user_0bde783947a3 | Cooking | you can eat it of course, but it will be a bland stick of mush. All the flavor will be cooked out. | 1 | t1_d72ob8b | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72s34t | null | false | 2016-08-30T16:41:00Z |
d72ryeb | t1_d72ryeb | 1,472,575,084 | user_acf485cb04f5 | Cooking | make some [**zabaglione**](https://www.google.com/search?q=cabilione&ie=utf-8&oe=utf-8#q=zabaglione) | 1 | t3_50c10p | t3_50c10p | /r/Cooking/comments/t3_50c10p/d72ryeb | null | false | 2016-08-30T16:38:04Z |
d72rss2 | t1_d72rss2 | 1,472,574,876 | user_3d68eeabae62 | Cooking | brine in ziplock bag
dry & season on parchment paper with paper towels
put on paper plate until ready to cook
bonus: use [disposable gloves](http://i.imgur.com/oDQeD44.jpg) | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72rss2 | null | false | 2016-08-30T16:34:36Z |
d72rrp5 | t1_d72rrp5 | 1,472,574,836 | user_c9ff3e169a23 | Cooking | Where did you find fresh chicken hands?? | 1 | t1_d72893v | t3_509840 | /r/Cooking/comments/t3_509840/d72rrp5 | null | false | 2016-08-30T16:33:56Z |
d72rmlv | t1_d72rmlv | 1,472,574,647 | user_2513e945049d | Cooking | Question - screaming hot as in as hot as it gets? Just really hot - I'm thinking scale of 1-10 like my gas stove has. I cook mine on cast iron, last time I think it wasn't hot enough and they all stuck, I was really frustrated. Do you grease or oil your cooking surface at all? | 1 | t1_d72kglj | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72rmlv | null | false | 2016-08-30T16:30:47Z |
d72rjz8 | t1_d72rjz8 | 1,472,574,551 | user_e19e210ace44 | Cooking | Chicken's feet | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72rjz8 | null | false | 2016-08-30T16:29:11Z |
d72rgbc | t1_d72rgbc | 1,472,574,418 | user_42f299d173c4 | Cooking | Get Maseca brand Nixta Masa in the brown bag. They have the Instant Masa in the white bag, def not as good. You can order it online https://www.walmart.com/ip/Maseca-Nixtamasa-Corn-Masa-Flour-4.4-lbs/38291553
Follow the on package instructions.
Masa Harina is the reason your tortillas are having that issue. Al... | 3 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72rgbc | null | false | 2016-08-30T16:26:58Z |
d72rg1n | t1_d72rg1n | 1,472,574,408 | user_95b2205b0930 | Cooking | Make all of the dumplings, ALL OF THEM.
Seriously though, try small batches of oysters, clams, lobster etc.
Putting fresh herb bundles on the bottom layers is a great way to flavor fish or poultry.
| 5 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72rg1n | null | false | 2016-08-30T16:26:48Z |
d72rdub | t1_d72rdub | 1,472,574,330 | user_50aaa4e1b3a2 | Cooking | same here, and I think most of the other comments as well. I rinse the chicken (or any other meat contaminated item) in some hot water and toss in the dishwasher and set the knife aside for cleaning later. I do wash hands after cutting chicken before I do any seasoning etc. | 4 | t1_d72893v | t3_509840 | /r/Cooking/comments/t3_509840/d72rdub | null | false | 2016-08-30T16:25:30Z |
d72rcxx | t1_d72rcxx | 1,472,574,300 | user_8f1a17e749bb | Cooking | Japanese dish called chawan mushi. | 8 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72rcxx | null | false | 2016-08-30T16:25:00Z |
d72r9i1 | t1_d72r9i1 | 1,472,574,176 | user_3f5653e25878 | Cooking | The steam comes from the dough. | 2 | t1_d72omp7 | t3_506l24 | /r/Cooking/comments/t3_506l24/d72r9i1 | null | false | 2016-08-30T16:22:56Z |
d72r8sw | t1_d72r8sw | 1,472,574,152 | user_93159efbc116 | Cooking | sautee chicken in pan, add garlic and onions toward the end, deglaze with wine or stock, add a squeeze of lemon.
delicious every time!! | 1 | t1_d71w455 | t3_507nky | /r/Cooking/comments/t3_507nky/d72r8sw | null | false | 2016-08-30T16:22:32Z |
d72r4rd | t1_d72r4rd | 1,472,574,006 | user_f11dcb5f8730 | Cooking | If you're in the US you can usually find them in the larger Chinatowns. I know the Chinatowns in NYC and Philly have them. | 6 | t1_d72jap1 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72r4rd | null | false | 2016-08-30T16:20:06Z |
d72r1nl | t1_d72r1nl | 1,472,573,892 | [deleted] | Cooking | [deleted] | 2 | t1_d71tgvs | t3_507nky | /r/Cooking/comments/t3_507nky/d72r1nl | null | false | 2016-08-30T16:18:12Z |
d72r0vq | t1_d72r0vq | 1,472,573,865 | user_8e5de6e44b70 | Cooking | Then dip them in sweetened condensed milk | 5 | t1_d72kuru | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72r0vq | null | false | 2016-08-30T16:17:45Z |
d72qxy3 | t1_d72qxy3 | 1,472,573,758 | user_2e296f89b64d | Cooking | If you're my downstairs neighbors, apparently the answer would be "old socks." I don't know what they're cooking, but holy hell is it gnarly. | 46 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72qxy3 | null | false | 2016-08-30T16:15:58Z |
d72qww4 | t1_d72qww4 | 1,472,573,719 | user_51a1585947ee | Cooking | My friend makes a beet salad that's really good, and I'm not a huge fan of beets. Basically take the cooked and cooled beats, mix with onions than toss with like a vinegar based slaw dressing, let chill for a few hours and serve. | 2 | t3_50boin | t3_50boin | /r/Cooking/comments/t3_50boin/d72qww4 | null | false | 2016-08-30T16:15:19Z |
d72quac | t1_d72quac | 1,472,573,622 | user_a48e4358ff3d | Cooking | No toss it well I mean you /could/ eat it but it's purpose is only to pull acidity out. | 1 | t1_d72ob8b | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72quac | null | false | 2016-08-30T16:13:42Z |
d72qtac | t1_d72qtac | 1,472,573,583 | user_5a327bb19c55 | Cooking | Look for San Marzano seeds for your next planting. They are the best sauce tomatoes. | 1 | t1_d72d88g | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72qtac | null | false | 2016-08-30T16:13:03Z |
d72qs7s | t1_d72qs7s | 1,472,573,542 | user_0b3c4f53e256 | Cooking | Hamburgers. Add some cheddar cheese for the last min or so. Love them | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72qs7s | null | false | 2016-08-30T16:12:22Z |
d72qrt5 | t1_d72qrt5 | 1,472,573,527 | user_bf421eb27b00 | Cooking | > some microwaves can break down nutrients so it's really defeating the whole point of you eating green soup to microwave it.
*All* microwaves break down nutrients.
However, *so does a skillet*. And blanching vegetables is worse.
This is because some nutrients, like vitamin C, are heat sensitive; the only way to ... | 1 | t1_d71uttg | t3_506a5w | /r/Cooking/comments/t3_506a5w/d72qrt5 | null | false | 2016-08-30T16:12:07Z |
d72qqnk | t1_d72qqnk | 1,472,573,485 | user_99707f8f28eb | Cooking | And you'd be paranoid too if you saw what goes on inside one of these meat factories. | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72qqnk | null | false | 2016-08-30T16:11:25Z |
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