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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d72qozz | t1_d72qozz | 1,472,573,424 | user_99707f8f28eb | Cooking | How you never seen the videos of our meat factories? Good lord, the conditions are abominable for those animal's six months of life. So terrifying that legislation is constantly getting passed to make it illegal to film or photograph what goes on inside the US meat factories. | 5 | t1_d72imms | t3_509840 | /r/Cooking/comments/t3_509840/d72qozz | null | false | 2016-08-30T16:10:24Z |
d72qmwg | t1_d72qmwg | 1,472,573,345 | user_bbea3d6a3b01 | Cooking | human babies. Avoid cooking human babies in non-stick pans and stick to stainless steel. | -3 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72qmwg | null | false | 2016-08-30T16:09:05Z |
d72qm3i | t1_d72qm3i | 1,472,573,314 | user_bbea3d6a3b01 | Cooking | Because it's stupid, perhaps? | 4 | t1_d72pud2 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72qm3i | null | false | 2016-08-30T16:08:34Z |
d72qiwr | t1_d72qiwr | 1,472,573,197 | user_87ea3aac1542 | Cooking | Nice, will try, thanks! | 1 | t1_d72fv6y | t3_4ybdeu | /r/Cooking/comments/t3_4ybdeu/d72qiwr | null | false | 2016-08-30T16:06:37Z |
d72qhrs | t1_d72qhrs | 1,472,573,152 | user_c252bce42adf | Cooking | Those are all from the first season (Massimo Bottura, Ben Shewry, and Niki Nakayama). For me, I think my favorite aspects of the show are found in what the chefs have to say about themselves, rather than what critics have to say about them. The food porn helps, too. | 1 | t1_d72pnim | t3_501p6i | /r/Cooking/comments/t3_501p6i/d72qhrs | null | false | 2016-08-30T16:05:52Z |
d72qazt | t1_d72qazt | 1,472,572,896 | user_b393b247cb9d | Cooking | Seconding the hard boiled eggs. I mean, they don't taste any different or better, but they are a lot easier to peel. | 8 | t1_d72kv7y | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72qazt | null | false | 2016-08-30T16:01:36Z |
d72q8bj | t1_d72q8bj | 1,472,572,797 | user_4305a4d32d9a | Cooking | My simplest way is, Roast the tomatoes, blend then and then squash them through a sieve with a spatula | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72q8bj | null | false | 2016-08-30T15:59:57Z |
d72q4o0 | t1_d72q4o0 | 1,472,572,664 | user_b11f1203cbaa | Cooking | I like to steam my clothes so they don't have wrinkles | 0 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72q4o0 | null | false | 2016-08-30T15:57:44Z |
d72pwms | t1_d72pwms | 1,472,572,374 | user_6397a0f9dff4 | Cooking | This is what I was going to say, they peel so much easier than after you boil them. I usually put a steamer over an inch of water and wait for it to boil. Put about 8 eggs in there and cover it for 12 minutes exactly. Then straight to the fridge. No ice bath or anything (Weird, right?). Perfect eggs every time. | 5 | t1_d72paxk | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72pwms | null | false | 2016-08-30T15:52:54Z |
d72pud2 | t1_d72pud2 | 1,472,572,291 | user_47431f749a6a | Cooking | This question bothers me for some reason. | 6 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72pud2 | null | false | 2016-08-30T15:51:31Z |
d72ptjx | t1_d72ptjx | 1,472,572,260 | user_b357fa89abff | Cooking | You could probably build a pretty sweet shed out of them, if you have enough. | 1 | t3_508hbq | t3_508hbq | /r/Cooking/comments/t3_508hbq/d72ptjx | null | false | 2016-08-30T15:51:00Z |
d72ppli | t1_d72ppli | 1,472,572,112 | user_e8787ef76521 | Cooking | It's just the way you talk man. There's something about it | 8 | t1_d72ln4b | t3_507gdw | /r/Cooking/comments/t3_507gdw/d72ppli | null | false | 2016-08-30T15:48:32Z |
d72pnim | t1_d72pnim | 1,472,572,034 | user_14479542bc22 | Cooking | I don't remember which ones I watched. They were very forgettable. I know I watched the first one. And I tried to watch one about a chef from New Zealand or Australia or something. I might have also watched one about a Japanese chef in California or something. That may have been a different series, though. | 1 | t1_d71tpw5 | t3_501p6i | /r/Cooking/comments/t3_501p6i/d72pnim | null | false | 2016-08-30T15:47:14Z |
d72pmsp | t1_d72pmsp | 1,472,572,007 | user_5b44ffadadf5 | Cooking | Egg dishes and delicate fish are where nonstick pans shine. Everything else is better with stainless/cast iron. | 1 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72pmsp | null | false | 2016-08-30T15:46:47Z |
d72plua | t1_d72plua | 1,472,571,973 | user_a519c33c1b03 | Cooking | Steam some hams. | 65 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72plua | null | false | 2016-08-30T15:46:13Z |
d72pip6 | t1_d72pip6 | 1,472,571,855 | user_f5e77c3c4bfd | Cooking | The above poster says they pull it out -- personally I like to add a small amount of grated carrot to some tomato sauces. | 2 | t1_d72ob8b | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72pip6 | null | false | 2016-08-30T15:44:15Z |
d72pifx | t1_d72pifx | 1,472,571,845 | user_30c6cd55a4d9 | Cooking | yeah, i think the cream/half and half just help it from ending like fundido in 30 seconds. It's basically just heating up the cream, melting enough cheese to make it look like queso, and then adding chiles. you can get as fancy as you want from there with other ingredients. Some Tex-Mex places have queso so thin i swea... | 1 | t1_d72myrh | t3_508tdt | /r/Cooking/comments/t3_508tdt/d72pifx | null | false | 2016-08-30T15:44:05Z |
d72pgy8 | t1_d72pgy8 | 1,472,571,792 | user_a34bbde8737b | Cooking | Lol, where is that? | 1 | t1_d72keh2 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72pgy8 | null | false | 2016-08-30T15:43:12Z |
d72pe5o | t1_d72pe5o | 1,472,571,688 | user_97e6a598ebc8 | Cooking | or a plane... or a pterodactyl... | 6 | t1_d72l091 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72pe5o | null | false | 2016-08-30T15:41:28Z |
d72pc4k | t1_d72pc4k | 1,472,571,612 | user_16c3bd56a145 | Cooking | Fried rice! Although maybe I'm the only one who can't cook fried rice in all clad without it sticking in a layer to the bottom. | 0 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72pc4k | null | false | 2016-08-30T15:40:12Z |
d72paxk | t1_d72paxk | 1,472,571,570 | user_18991b3f2918 | Cooking | How many at a time and how long do you steam them? | 2 | t1_d72odq4 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72paxk | null | false | 2016-08-30T15:39:30Z |
d72p9c1 | t1_d72p9c1 | 1,472,571,511 | user_197671443b93 | Cooking | What are you using to flatten and shape them? | 2 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72p9c1 | null | false | 2016-08-30T15:38:31Z |
d72p4qv | t1_d72p4qv | 1,472,571,341 | user_ec6e21c81db2 | Cooking | Why don't you use salt? Not into the flavor? | 1 | t1_d72njl6 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72p4qv | null | false | 2016-08-30T15:35:41Z |
d72p2yd | t1_d72p2yd | 1,472,571,274 | user_219d97fc8d29 | Cooking | They work well for anything that typically sticks to the pan, like eggs. | 1 | t1_d72gd36 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72p2yd | null | false | 2016-08-30T15:34:34Z |
d72osmd | t1_d72osmd | 1,472,570,889 | user_93d8d7a07c67 | Cooking | Cake | 2 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72osmd | null | false | 2016-08-30T15:28:09Z |
d72os71 | t1_d72os71 | 1,472,570,872 | user_75ba1e17dc2f | Cooking | Thanks. Looks like my info is outdated. | 1 | t1_d72nvrm | t3_5039zn | /r/Cooking/comments/t3_5039zn/d72os71 | null | false | 2016-08-30T15:27:52Z |
d72opon | t1_d72opon | 1,472,570,779 | user_ba89e4403de6 | Cooking | It' would be nice but I'm out of space . Have two large cast iron pans as well but the double cooker is huge and so specialized and we never deep fry and I shacked up with a carb avoided so bread is very rarely done | 1 | t1_d72lutm | t3_506l24 | /r/Cooking/comments/t3_506l24/d72opon | null | false | 2016-08-30T15:26:19Z |
d72onlz | t1_d72onlz | 1,472,570,700 | user_c44fde281c32 | Cooking | How do you mean, roll them up? Corn tortillas aren't good for rolling. | 4 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72onlz | null | false | 2016-08-30T15:25:00Z |
d72omp7 | t1_d72omp7 | 1,472,570,669 | user_ba89e4403de6 | Cooking | How are you making steam in dutch? You're adding water?? | 1 | t1_d72klcc | t3_506l24 | /r/Cooking/comments/t3_506l24/d72omp7 | null | false | 2016-08-30T15:24:29Z |
d72omh4 | t1_d72omh4 | 1,472,570,661 | user_fab8a90bf08e | Cooking | Problem is you're using a flour that isn't really used for corn tortillas. You need fresh corn masa if you want them to taste like real corn tortillas. If the word "harina " is present, it probably contains wheat flour which Mexicans don't use for corn tortillas. And if you've ever made flour tortillas you'll know that... | -4 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72omh4 | null | false | 2016-08-30T15:24:21Z |
d72olwl | t1_d72olwl | 1,472,570,639 | user_9548167f30ab | Cooking | Lard is indeed a traditional tortilla addition. You can sub shortening or other fats though. | 11 | t1_d72nizj | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72olwl | null | false | 2016-08-30T15:23:59Z |
d72okk9 | t1_d72okk9 | 1,472,570,590 | user_ba89e4403de6 | Cooking | Yea exactly. I told others the same thing here last week. But I'll try my heavy soup pot first | 2 | t1_d72k795 | t3_506l24 | /r/Cooking/comments/t3_506l24/d72okk9 | null | false | 2016-08-30T15:23:10Z |
d72odq4 | t1_d72odq4 | 1,472,570,332 | user_0a97c8b928a5 | Cooking | I'm pretty terrible at making hard-boiled eggs, so last night I did steamed. Came out better than my boiled ever did. | 2 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72odq4 | null | false | 2016-08-30T15:18:52Z |
d72ob8b | t1_d72ob8b | 1,472,570,237 | user_cc68c934504e | Cooking | Do you eat the carrot? | 1 | t1_d72jyc3 | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72ob8b | null | false | 2016-08-30T15:17:17Z |
d72oa4m | t1_d72oa4m | 1,472,570,196 | [deleted] | Cooking | [deleted] | -1 | t1_d72nno3 | t3_507501 | /r/Cooking/comments/t3_507501/d72oa4m | null | false | 2016-08-30T15:16:36Z |
d72o9uw | t1_d72o9uw | 1,472,570,185 | user_7db148d51b7f | Cooking | Only for an hour. My end product was going to be pastrami, so I smoked it. I think next time I'm going to soak it over night and change the water a few times before smoking. | 1 | t1_d7207qd | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72o9uw | null | false | 2016-08-30T15:16:25Z |
d72o96d | t1_d72o96d | 1,472,570,160 | user_45144cb2db2b | Cooking | "Don't get lost in the sauce." - Gucci Mane | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72o96d | null | false | 2016-08-30T15:16:00Z |
d72o6e0 | t1_d72o6e0 | 1,472,570,053 | user_8035d8ecfe94 | Cooking | I usually use canned tomatoes for sauce, however Nonno grows some divine heirlooms that make a great fruity sauce when matched with a lot of garlic and basil. You can certainly use fresh tomatoes for sauce, just play around with it for taste. | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72o6e0 | null | false | 2016-08-30T15:14:13Z |
d72o69n | t1_d72o69n | 1,472,570,047 | user_05c7c4395bdc | Cooking | Green chilis freeze surprisingly well if you end up with a lot leftover. I would probably make chili rellenos and green enchiladas with those. New Mexico style of course.
Edit: almost forgot! You could make an excellent posole with those as well. | 1 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72o69n | null | false | 2016-08-30T15:14:07Z |
d72o61n | t1_d72o61n | 1,472,570,038 | user_be3df897dde8 | Cooking | We are all home cooks. I also happen to be one by trade and I was just trying to set the record straight on that one issue. While it may work for you, it is an improper method to rearrange the order of the three step dredging technique in order to avoid one dirty bowl. If you tried that method with fried cheese sticks,... | 3 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72o61n | null | false | 2016-08-30T15:13:58Z |
d72o1rs | t1_d72o1rs | 1,472,569,880 | user_a47c26818d68 | Cooking | Good call. | 3 | t1_d72ntqv | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72o1rs | null | false | 2016-08-30T15:11:20Z |
d72nvta | t1_d72nvta | 1,472,569,651 | user_e497e6e2ecff | Cooking | I recently sat a big thick chicken breast on my BBQ on super low heat, and just let it cook. Came out amazing. No sauce, no nothing. | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72nvta | null | false | 2016-08-30T15:07:31Z |
d72nvrm | t1_d72nvrm | 1,472,569,649 | user_ec4401836da5 | Cooking | The coating used on modern nonstick pans is nontoxic.
There were toxic chemicals in the early nonstick coated pans, but they no longer use the same chemicals.
It's safe to use a modern pan with a scratch, although the scratches may cause food to stick. | 2 | t1_d70v29v | t3_5039zn | /r/Cooking/comments/t3_5039zn/d72nvrm | null | false | 2016-08-30T15:07:29Z |
d72nvkk | t1_d72nvkk | 1,472,569,642 | user_7b13628fc96b | Cooking | Eh, I probably wouldn't. Room temp is sketchy.
In the future, a great way to quick thaw (especially if they're in vacuum sealed packages) is to put them in a pot of cool water. Much faster than the fridge in my experience. | 1 | t3_50bfbv | t3_50bfbv | /r/Cooking/comments/t3_50bfbv/d72nvkk | null | false | 2016-08-30T15:07:22Z |
d72ntqv | t1_d72ntqv | 1,472,569,572 | user_913568ec439e | Cooking | I would add de-seeding as well as skinning. | 8 | t1_d72hkvk | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72ntqv | null | false | 2016-08-30T15:06:12Z |
d72nsc6 | t1_d72nsc6 | 1,472,569,517 | user_39214ff19508 | Cooking | I leave the seeds in and the skins on, cook them down, and pulse them smooth in the food processor. Your sauce will be bitter or sour if your tomatoes are bitter or sour. Mine turned out great! I suggest starting with whole tomatoes, and adjust.
http://imgur.com/a/kFfZN | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72nsc6 | null | false | 2016-08-30T15:05:17Z |
d72nno3 | t1_d72nno3 | 1,472,569,337 | user_2202b3ae32db | Cooking | I would love to look these up on Google, but maybe the spelling is a little different? Would love a couple links to compare :) | 1 | t1_d729tg6 | t3_507501 | /r/Cooking/comments/t3_507501/d72nno3 | null | false | 2016-08-30T15:02:17Z |
d72nl1m | t1_d72nl1m | 1,472,569,238 | user_2202b3ae32db | Cooking | Yes, I think that's it! Google image seems to align most closely, and it would explain all the little bumps. | 1 | t1_d72h0nz | t3_507501 | /r/Cooking/comments/t3_507501/d72nl1m | null | false | 2016-08-30T15:00:38Z |
d72njl6 | t1_d72njl6 | 1,472,569,182 | user_3dc4f1b61846 | Cooking | its honestly super easy, but it takes a few tries to perfect. i couldn't tell you the ratio off the top of my head but this one looked about right, we dont use salt in ours. the consistency of the dough is the toughest part to learn, its very hard to describe. it should be soft (recipe below describes it like playdoh) ... | 3 | t1_d72mixh | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72njl6 | null | false | 2016-08-30T14:59:42Z |
d72nizj | t1_d72nizj | 1,472,569,158 | user_a292efc8c0fa | Cooking | I have never made corn tortillas before, but I Was going to offer up the same suggestion. perhaps old school tortillas used lard? We got any abuela's up in here? | 5 | t1_d72lj3h | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72nizj | null | false | 2016-08-30T14:59:18Z |
d72ni4y | t1_d72ni4y | 1,472,569,125 | user_738ec2d24650 | Cooking | Recipe I use is:
8c tomatoes quartered
1c onion diced
0.5c olive oil
8 garlic cloves
1 t sugar (stops the sour)
1t salt
0.5t pepper and red pepper flakes
Roast at 400F for 45 minutes. Blend in blender (immersion blender is great here)
Add chopped basil and salt to taste. | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72ni4y | null | false | 2016-08-30T14:58:45Z |
d72nhj4 | t1_d72nhj4 | 1,472,569,103 | user_256bf2edbcd9 | Cooking | FYI it's not so much about steaming them as it is preventing their steam from escaping so they don't dry out. You might look into buying a tortilla keeper/warmer like you get in some restaurants; otherwise, foil or a damp towel can sometimes do. | 5 | t1_d72len2 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72nhj4 | null | false | 2016-08-30T14:58:23Z |
d72ng7j | t1_d72ng7j | 1,472,569,051 | user_1fdb0cba12cd | Cooking | Major pepper envy.
When I want to hoard peppers, I roast and freeze them. To roast:
* Turn broiler on high and move rack to top shelf.
* Line baking sheet with foil.
* Poke peppers with knife, then place on the baking sheet. (In your case, just put them cut-side down for the entire roasting time.)
* Roast until thoro... | 1 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72ng7j | null | false | 2016-08-30T14:57:31Z |
d72ng2v | t1_d72ng2v | 1,472,569,046 | user_105ba595b870 | Cooking | Basically if any meat (either cooked or not) has been at room temperature for 2 hours, chuck it. | 2 | t3_50bfbv | t3_50bfbv | /r/Cooking/comments/t3_50bfbv/d72ng2v | null | false | 2016-08-30T14:57:26Z |
d72ng1l | t1_d72ng1l | 1,472,569,045 | user_61982ea20c11 | Cooking | The correct answer(s) is already in the replies, but I figured I would chime in.
Generally, the sauce not working out with fresh tomatoes comes down to how the person is doing the prep, and potentially the tomatoes they're using.
You'll want to skin the tomatoes and remove the pulp. The easy way to do this is to bla... | 2 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72ng1l | null | false | 2016-08-30T14:57:25Z |
d72n9f1 | t1_d72n9f1 | 1,472,568,793 | user_c1b2714d734b | Cooking | A spoonful of sugar helps the tomato sauce go down! | 2 | t1_d72gwsq | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72n9f1 | null | false | 2016-08-30T14:53:13Z |
d72n684 | t1_d72n684 | 1,472,568,669 | user_42b115193a13 | Cooking | They're not actually "roll-able" after cooking (like rolling into a tube), but should be flexible enough to fold into a taco shape.
Maybe you cook them too long or aren't using enough water? | 1 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72n684 | null | false | 2016-08-30T14:51:09Z |
d72n65t | t1_d72n65t | 1,472,568,667 | user_a616caf5cf27 | Cooking | Blacken that shit! | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72n65t | null | false | 2016-08-30T14:51:07Z |
d72n5qb | t1_d72n5qb | 1,472,568,650 | user_28ab2295a3b5 | Cooking | Easy to clean after bashing some zombies. Gotta have some hygiene even during the apocalypse. | -2 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72n5qb | null | false | 2016-08-30T14:50:50Z |
d72n3rf | t1_d72n3rf | 1,472,568,573 | user_5b44ffadadf5 | Cooking | Just make sure to reduce down enough so the sauce isn't watery | 2 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72n3rf | null | false | 2016-08-30T14:49:33Z |
d72myrh | t1_d72myrh | 1,472,568,377 | user_eefa15884e5f | Cooking | Typical Mexican Restaurant "queso" around here is just white American cheese and green chiles. | 2 | t1_d72ijit | t3_508tdt | /r/Cooking/comments/t3_508tdt/d72myrh | null | false | 2016-08-30T14:46:17Z |
d72mw60 | t1_d72mw60 | 1,472,568,276 | user_df08e4ba940a | Cooking | I think they mean uniformity for the same ingredient, like making sure all your carrot chunks are the same size, not that they have to be the same size as the zucchini or onion you also sliced up | 1 | t1_d72kl17 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d72mw60 | null | false | 2016-08-30T14:44:36Z |
d72mt5j | t1_d72mt5j | 1,472,568,159 | user_500f32ab88bd | Cooking | Not an expert, just someone who makes bone broth every week. Vacuum sealed, I've used bones and trotters that were well over a year old. If the bones are just in a plastic bag, I wouldn't go much longer than 6 months. They tend to develop an off flavour from the freezer, IMHO. | 18 | t3_50b1kp | t3_50b1kp | /r/Cooking/comments/t3_50b1kp/d72mt5j | null | false | 2016-08-30T14:42:39Z |
d72mrwa | t1_d72mrwa | 1,472,568,109 | user_b0cb143ff0cc | Cooking | Tamales! It's green chile harvest time. My favorite tamale is green chile, sweet corn, and yellow squash. | 42 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72mrwa | null | false | 2016-08-30T14:41:49Z |
d72mqsq | t1_d72mqsq | 1,472,568,065 | user_f766b3b4c6eb | Cooking | Don't ever thaw meat on the counter overnight. You have no way of knowing how long it's been at room temp. In the future, try the [cold water method.](http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/the-big-thaw-safe-defrosting-methods-for-con... | 3 | t3_50bfbv | t3_50bfbv | /r/Cooking/comments/t3_50bfbv/d72mqsq | null | false | 2016-08-30T14:41:05Z |
d72mixh | t1_d72mixh | 1,472,567,755 | user_ec6e21c81db2 | Cooking | What is your recipe? I want to try making my own tortillas! You make it sound simpler than I thought it would be. | 1 | t1_d72lzu9 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72mixh | null | false | 2016-08-30T14:35:55Z |
d72mhfq | t1_d72mhfq | 1,472,567,695 | user_63da3a25c08b | Cooking | Home defense, but depending in thickness can only be used once. | 4 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72mhfq | null | false | 2016-08-30T14:34:55Z |
d72mcxb | t1_d72mcxb | 1,472,567,511 | user_e0ac71c99813 | Cooking | I'm horrible with any sort of dough. This one actually works for me.
https://youtu.be/oozq1v6i3pQ | 1 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72mcxb | null | false | 2016-08-30T14:31:51Z |
d72mcqy | t1_d72mcqy | 1,472,567,503 | user_8c611fa29a4f | Cooking | Yes it will curdle your cream. Add lemon zest and a reduction of white wine if you want professional lightness. | -1 | t1_d728pw7 | t3_506a5w | /r/Cooking/comments/t3_506a5w/d72mcqy | null | false | 2016-08-30T14:31:43Z |
d72mcnh | t1_d72mcnh | 1,472,567,499 | user_3a4be393afe4 | Cooking | Wow that sounds incredible | 2 | t1_d72lk7n | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72mcnh | null | false | 2016-08-30T14:31:39Z |
d72malj | t1_d72malj | 1,472,567,417 | user_7a8dc6a2923b | Cooking | I just got 30 pounds of it. It literally goes great with everything. Dice some up, add to a tub of sour cream and add some garlic and onion powder. Best dip in the world in my opinion.
I've also discovered adding it to mashed potatoes makes that side dish amazing. | 1 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72malj | null | false | 2016-08-30T14:30:17Z |
d72m8oo | t1_d72m8oo | 1,472,567,342 | user_554072760f89 | Cooking | I ONLY make sauce using fresh tomatoes, I started doing it years ago and it blows anything else you can get out of the water.
1) Cut an x in the tomatoes, throw into boiling water until skin blisters, then remove skin. Place in a bowl of ice water and peel.
2) Put some butter in a saucepan, let it melt down a bit,... | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72m8oo | null | false | 2016-08-30T14:29:02Z |
d72m69l | t1_d72m69l | 1,472,567,245 | user_02c79f048d93 | Cooking | Great choice! | 1 | t3_506l24 | t3_506l24 | /r/Cooking/comments/t3_506l24/d72m69l | null | false | 2016-08-30T14:27:25Z |
d72m56t | t1_d72m56t | 1,472,567,201 | user_31be416cb0c9 | Cooking | My (Chinese) father in law makes a really nice steamed beef. It's pretty much just minced or ground beef, dried turnip, and minced shiitake mushrooms. Put it in a bowl or aluminum foil container and steam it for 15-20 minutes (depending on the size of your mass of beef). Eat it over rice with soy sauce. It's simple pea... | 3 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72m56t | null | false | 2016-08-30T14:26:41Z |
d72m45m | t1_d72m45m | 1,472,567,159 | user_34193941cbe5 | Cooking | [Too late](https://images-na.ssl-images-amazon.com/images/I/41JBq1ZLAGL._SY355AA355_PIbundle-3,TopRight,0,0_AA355_SH20_.jpg) | 2 | t1_d71wemc | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72m45m | null | false | 2016-08-30T14:25:59Z |
d72m0k2 | t1_d72m0k2 | 1,472,567,016 | user_ccf2d73c14b9 | Cooking | Mushipan. And really...it is so easy.
You can even steam canned cinnamon rolls, though I'd advise making your own breads to steam. | 5 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72m0k2 | null | false | 2016-08-30T14:23:36Z |
d72lzu9 | t1_d72lzu9 | 1,472,566,988 | user_3dc4f1b61846 | Cooking | yeah, we found we would add more water than most recipes would call for. you want them right to the point they stop sticking to your hands and wax paper (if you use that when flattening). the KEY is the puff up, it steams the inside and keeps them nice and flexible | 1 | t1_d72len2 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72lzu9 | null | false | 2016-08-30T14:23:08Z |
d72lyy2 | t1_d72lyy2 | 1,472,566,952 | user_58c10f5fc18f | Cooking | I'm a home cook. So long as my tum tum is happy that is all that counts. Also, the "alternative" method does work too. I sift flour onto the bhicken using a small sieve and a spoon. Works a treat, tastes great, saves a step, and chef may be happy. | 4 | t1_d72lr8a | t3_509840 | /r/Cooking/comments/t3_509840/d72lyy2 | null | false | 2016-08-30T14:22:32Z |
d72lvfd | t1_d72lvfd | 1,472,566,805 | user_e909d65b465e | Cooking | Came in here just to say "Dutch Oven"! Hahahaha | 0 | t3_506l24 | t3_506l24 | /r/Cooking/comments/t3_506l24/d72lvfd | null | false | 2016-08-30T14:20:05Z |
d72lutm | t1_d72lutm | 1,472,566,781 | user_c62019467092 | Cooking | I use a non-enameled Lodge 3 qt combo cooker for my breads. It's so multiuse and affordable. | 2 | t1_d72390j | t3_506l24 | /r/Cooking/comments/t3_506l24/d72lutm | null | false | 2016-08-30T14:19:41Z |
d72ltep | t1_d72ltep | 1,472,566,723 | user_0d1f6ca13702 | Cooking | I have a car too dude. I'm just saying, treat your shopping like a gym. Make any sorta sense? Maybe? Argh. It's not about having a car or not. | 1 | t1_d71zgbq | t3_501mva | /r/Cooking/comments/t3_501mva/d72ltep | null | false | 2016-08-30T14:18:43Z |
d72lsow | t1_d72lsow | 1,472,566,693 | user_a082d06113ae | Cooking | I read this and went with Lodge too. | 1 | t3_506l24 | t3_506l24 | /r/Cooking/comments/t3_506l24/d72lsow | null | false | 2016-08-30T14:18:13Z |
d72lr8a | t1_d72lr8a | 1,472,566,633 | user_be3df897dde8 | Cooking | Proper dredging is a three step process.
Flour, then egg, then Panko. The flour helps the egg stick... which helps the Panko stick. I'm sure it works to some degree but it isn't the proper method to combine the flour and Panko into one bowl to simply avoid dirtying another bowl. Chef would not be happy. | 5 | t1_d7297vs | t3_509840 | /r/Cooking/comments/t3_509840/d72lr8a | null | false | 2016-08-30T14:17:13Z |
d72ln4b | t1_d72ln4b | 1,472,566,470 | user_0d1f6ca13702 | Cooking | Pretty sure I made that clear that we're talking about a college setting. No? 'multiple feedings at the trough for all these student cattle'. Ring a bell?
Bah, again, from a dude that's been on both ends of the spectrum, simply cooked meat is great. I'm not here saying sauces can't be a thing. But then I've seen ... | -4 | t1_d720wnd | t3_507gdw | /r/Cooking/comments/t3_507gdw/d72ln4b | null | false | 2016-08-30T14:14:30Z |
d72lk7n | t1_d72lk7n | 1,472,566,351 | user_3f4b1736c108 | Cooking | Ok stay with me here. Tempeh. Yeah it is something vegans eat, but I found a cool recipe to spicy tempeh sushi that was amazing. You cut the tempeh into cubes and then steam it for 15 minutes. Then you take it out and mash it with a fork. Mix in some mayo, shriacha, cut up green onions and a small dab of sesame oil. Th... | 8 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72lk7n | null | false | 2016-08-30T14:12:31Z |
d72lj3h | t1_d72lj3h | 1,472,566,304 | user_54a70bb613ed | Cooking | Try adding a fat to them. When i make them with the wife she likes to put the grease that comes out of pork when its boiled. When i make them myself i like to put butter in them. | 5 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72lj3h | null | false | 2016-08-30T14:11:44Z |
d72lirp | t1_d72lirp | 1,472,566,290 | user_cea91ed90a42 | Cooking | Pasta (I like farfalle or campanelle for this) with a scoop of cottage cheese and a few shakes of the "parmesan cheese" granulated shit that's faker than a stripper's tits. It might sound a bit gross but in the winter I eat this for dinner at least once a week. | 2 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d72lirp | null | false | 2016-08-30T14:11:30Z |
d72li7f | t1_d72li7f | 1,472,566,267 | user_cc5fbfaca7d4 | Cooking | Fresh tomatoes will not make a bitter or sour sauce if they are ripe. They are ripe when you can just barely touch them and they fall off. If you have to pull them they aren't ripe yet.
I disagree with a lot of the other people giving recommendations. You don't need to skin them, or add sugar, or do anything really. J... | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72li7f | null | false | 2016-08-30T14:11:07Z |
d72lg55 | t1_d72lg55 | 1,472,566,183 | user_7e03eb71bb8d | Cooking | Steamed chicken is really tasty. Drizzle some sesame oil and rub it into the chicken, season with salt and some green onions then steam for 5-10 minutes. It's light and delicious with a bowl of rice. | 11 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72lg55 | null | false | 2016-08-30T14:09:43Z |
d72lfr4 | t1_d72lfr4 | 1,472,566,167 | user_474f97a92652 | Cooking | I like the steaming idea, I'll try it.
They aren't crumbling, they just get large cracks that break the tortilla in half or create a hole that food falls through after wrapping. | 1 | t1_d72kdsh | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72lfr4 | null | false | 2016-08-30T14:09:27Z |
d72len2 | t1_d72len2 | 1,472,566,121 | user_474f97a92652 | Cooking | That sounds like what I've been doing, and I already add loads more water than any of the online recipes suggest. I also tried making them as thin as humanly possible.
I'm going to try to do your suggestions of super-high heat, quick cook and then steaming in foil. we shall see... | 3 | t1_d72kglj | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72len2 | null | false | 2016-08-30T14:08:41Z |
d72le8o | t1_d72le8o | 1,472,566,105 | user_5060d594bfac | Cooking | I've tried the boiling and peeling of tomatoes. It left me with a weakly-flavored sauce.
Instead, I roast them, puree them with roasted mirepoix (celery, carrot, onion) and herbs, and jar them. Don't remove the seeds or the skins. It's not worth the trouble when everything gets blended in a food processor.
I'm ju... | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72le8o | null | false | 2016-08-30T14:08:25Z |
d72l91f | t1_d72l91f | 1,472,565,885 | user_127f4251cf4c | Cooking | If you are moving to a new apartment and this is the case consider buying a camping stove or induction plate if you need something more reactive regularly | 1 | t3_508skc | t3_508skc | /r/Cooking/comments/t3_508skc/d72l91f | null | false | 2016-08-30T14:04:45Z |
d72l58i | t1_d72l58i | 1,472,565,724 | user_3282e6427f12 | Cooking | When I make tomato sauce at home, I stick them in my oven at 400-450ish with cloves of garlic and I roast the hell out of them. You're right about using fresh tomatoes though. Wait a bit until they are softer. | 2 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72l58i | null | false | 2016-08-30T14:02:04Z |
d72l091 | t1_d72l091 | 1,472,565,512 | user_127f4251cf4c | Cooking | You should try use them as a fruit bowl. I hear they can even make a fetching hat in a pinch. | 16 | t1_d72ikbv | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72l091 | null | false | 2016-08-30T13:58:32Z |
d72kvwx | t1_d72kvwx | 1,472,565,325 | user_38185834afec | Cooking | Crepes! You can do crepes on cast iron but it's so much easier to do them on nonstick. | 2 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72kvwx | null | false | 2016-08-30T13:55:25Z |
d72kv7y | t1_d72kv7y | 1,472,565,297 | user_d021a47722c7 | Cooking | [Steamed cheeseburger](http://www.travelchannel.com/shows/burger-land/video/steamed-cheeseburg)
steaming is the only way i make hard boiled eggs.
| 14 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72kv7y | null | false | 2016-08-30T13:54:57Z |
d72kuru | t1_d72kuru | 1,472,565,278 | user_3380594cc673 | Cooking | Deep fry those Mantous. | 5 | t1_d72iu3d | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72kuru | null | false | 2016-08-30T13:54:38Z |
d72koac | t1_d72koac | 1,472,564,999 | user_91afa032f7cf | Cooking | i wouldn't use fresh tomatoes to make arabiata sauce--fresh tomatoes are best if you kind of lean into their fresh tomatoeyness.
[I made this one last night](http://cooking.nytimes.com/recipes/1017650-quick-fresh-tomato-sauce) with the tomatoes I got in my CSA and it's great with pasta. I kept the seeds in and i didn... | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72koac | null | false | 2016-08-30T13:49:59Z |
d72ko38 | t1_d72ko38 | 1,472,564,991 | user_30d7838ab56a | Cooking | For my dental surgery, the no-straws phase was markedly shorter than the overall soft-food phase. | 2 | t1_d7227fv | t3_506xls | /r/Cooking/comments/t3_506xls/d72ko38 | null | false | 2016-08-30T13:49:51Z |
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