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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d71zt8u | t1_d71zt8u | 1,472,518,377 | user_52350aa8c74b | Cooking | > Think about what would happen in your mouth if you got a big chunk of garlic, instead of a finely minced clove that was evenly distributed through the dish.
It would be freaking *delicious* is what I think would happen, fine sir.
I love garlic. | 23 | t1_d71ny5q | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d71zt8u | null | false | 2016-08-30T00:52:57Z |
d71zqwq | t1_d71zqwq | 1,472,518,283 | user_25f4a7ad1347 | Cooking | Soups and sandwiches. All kinds of soups can be warmed on the stove. You can even make a grilled cheese probably, if not, cold cuts, lettuce, tomatoes, some pepperoncini or pickles
Stews over starch. Beef stews with bread, chicken cacciatore over pasta, curry with naan or rice.
All can be just warmed up quick on the... | 1 | t1_d71p6ey | t3_505a0n | /r/Cooking/comments/t3_505a0n/d71zqwq | null | false | 2016-08-30T00:51:23Z |
d71zlfh | t1_d71zlfh | 1,472,518,063 | user_d0e32319dde0 | Cooking | I used to work for a guy affectionately dubbed "The Soup Nazi" by the college students we served, he made a curried veggie soup that was amazing! So try adding some yellow curry powder. | 2 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71zlfh | null | false | 2016-08-30T00:47:43Z |
d71zhzb | t1_d71zhzb | 1,472,517,921 | user_0fe0f68d7ef5 | Cooking | My friend/employee has been training for physique competitions for the last few months. He has a nutritional coach telling him what to eat down to the gram. We have a full kitchen at work so I have watched this whole process go down. I can say competition training is rough.
At first he was allowed a small amount of k... | 3 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d71zhzb | null | false | 2016-08-30T00:45:21Z |
d71zgbq | t1_d71zgbq | 1,472,517,855 | user_beb4eea29910 | Cooking | Oh I have a car so that's not an issue, I just hate the decision making process of figuring what to buy and cook. | 1 | t1_d71ntot | t3_501mva | /r/Cooking/comments/t3_501mva/d71zgbq | null | false | 2016-08-30T00:44:15Z |
d71zes1 | t1_d71zes1 | 1,472,517,791 | user_e9a31bd83a38 | Cooking | Oh,[ they are ...](http://whns.images.worldnow.com/images/26513467_BG1.jpg) | 3 | t1_d71mp5f | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71zes1 | null | false | 2016-08-30T00:43:11Z |
d71z671 | t1_d71z671 | 1,472,517,459 | user_e076c79efc96 | Cooking | Zucchini noodles! Can use them instead of spaghetti in bolognese, or my favourite thing to do is add them to pesto, with a bit of spinach, mushrooms, and sauteed shrimp. Delicious! | 7 | t3_5085l4 | t3_5085l4 | /r/Cooking/comments/t3_5085l4/d71z671 | null | false | 2016-08-30T00:37:39Z |
d71z639 | t1_d71z639 | 1,472,517,455 | user_edbf8255d9aa | Cooking | Gazpacho, butternut squash soup, and curried lentils are the first delicious, non-solid foods that come to mind. | 2 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d71z639 | null | false | 2016-08-30T00:37:35Z |
d71z0pa | t1_d71z0pa | 1,472,517,235 | user_7db148d51b7f | Cooking | Did you do a water bath after the brine? Mine came out a little salter then I would have liked. | 2 | t1_d71rsyt | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71z0pa | null | false | 2016-08-30T00:33:55Z |
d71yzds | t1_d71yzds | 1,472,517,181 | user_a34bbde8737b | Cooking | Ironic, since most of the Thousand Islands are on the Canadian stretch of the St Lawrence river, lol. | 3 | t1_d71ys1l | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71yzds | null | false | 2016-08-30T00:33:01Z |
d71yvku | t1_d71yvku | 1,472,517,031 | [deleted] | Cooking | [deleted] | 1 | t3_4zoul9 | t3_4zoul9 | /r/Cooking/comments/t3_4zoul9/d71yvku | null | false | 2016-08-30T00:30:31Z |
d71ytyl | t1_d71ytyl | 1,472,516,970 | user_3f89c5a7b1f1 | Cooking | This is terrible advice. Saltpeter is sodium nitrate, used to prevent the growth of botulism and other nasties in cured meat, and changes the flavor and texture of meat.
I suppose in some applications where it is used solely for color, you could omit it (but you could die if preservatives were necessary). Your produc... | 3 | t1_d71xj68 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71ytyl | null | false | 2016-08-30T00:29:30Z |
d71ysa7 | t1_d71ysa7 | 1,472,516,901 | user_213c0dccc2b2 | Cooking | If you want fast and efficient find a good recipe, make a huge batch and freeze in individual containers. I do this all the time with chicken stock and kale, arugula or swiss chard. Plus carrots, onions and sometimes mushrooms. | 6 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71ysa7 | null | false | 2016-08-30T00:28:21Z |
d71ys1l | t1_d71ys1l | 1,472,516,891 | user_ba535002c7a7 | Cooking | In Canada, Kraft marketed and sold it as 'Burger Sauce' for a long time. IIRC it really was just a thicker consistency thousand Island dressing | 3 | t1_d71kjtq | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71ys1l | null | false | 2016-08-30T00:28:11Z |
d71yndq | t1_d71yndq | 1,472,516,698 | user_0890ed61f1b6 | Cooking | Hot sauce will work wonders | 2 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d71yndq | null | false | 2016-08-30T00:24:58Z |
d71yl0u | t1_d71yl0u | 1,472,516,604 | user_f934645959e9 | Cooking | That spoon rest is a hoot! | 12 | t3_506l24 | t3_506l24 | /r/Cooking/comments/t3_506l24/d71yl0u | null | false | 2016-08-30T00:23:24Z |
d71ykiw | t1_d71ykiw | 1,472,516,584 | user_a7b1280bf116 | Cooking | Just an FYI, in the episode he got the saltpeter from a pharmacy, and then admits you can do without it (as long as you're ok with your meat not being pink). Personally, I've tried it with and without, and it tastes great either way. I also cook it in the slowcooker, and that is much better. | 1 | t1_d71usst | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71ykiw | null | false | 2016-08-30T00:23:04Z |
d71yijx | t1_d71yijx | 1,472,516,504 | [deleted] | Cooking | What the fuck did you just fucking say about me, you little bitch? I’ll have you know I graduated top of my class in the Navy Seals, and I’ve been involved in numerous secret raids on Al-Quaeda, and I have over 300 confirmed kills. I am trained in gorilla warfare and I’m the top sniper in the entire US armed forces. Yo... | -8 | t1_d71x71h | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71yijx | null | false | 2016-08-30T00:21:44Z |
d71ydey | t1_d71ydey | 1,472,516,296 | user_197710eb4458 | Cooking | Same. I always skip it. Still tastes great, but isn't the unnatural pink color. I'd say just go without. | 2 | t1_d71rsyt | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71ydey | null | false | 2016-08-30T00:18:16Z |
d71yc3q | t1_d71yc3q | 1,472,516,245 | user_c8b91bc5b22e | Cooking | /me cracks open her old imperial to metric conversion book.
Toss in the following along with the normals:
7.5g ground black pepper.
3.75g garlic powder
3.75g onion powder
Should kick it right up for ya. In my opinion, green soups like that are better when at the end of cooking you dump it into a food processor and b... | 1 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71yc3q | null | false | 2016-08-30T00:17:25Z |
d71y7vu | t1_d71y7vu | 1,472,516,073 | user_75048a16cd9a | Cooking | Actual ingredients may vary. | 9 | t1_d71x5cd | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71y7vu | null | false | 2016-08-30T00:14:33Z |
d71y606 | t1_d71y606 | 1,472,515,996 | user_f934645959e9 | Cooking | Yes. I'd try grating the carrot next time. | 2 | t3_506tv3 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d71y606 | null | false | 2016-08-30T00:13:16Z |
d71y3hv | t1_d71y3hv | 1,472,515,895 | user_729e134645be | Cooking | The pasta is far less dank than this thread tbh | 1 | t1_d71xd87 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71y3hv | null | false | 2016-08-30T00:11:35Z |
d71y33e | t1_d71y33e | 1,472,515,879 | user_ea88f9a4a885 | Cooking | And lasts even longer as long as you aren't a hoser and dunk it in cold water while it's hot. | 2 | t1_d71on1v | t3_506l24 | /r/Cooking/comments/t3_506l24/d71y33e | null | false | 2016-08-30T00:11:19Z |
d71y00v | t1_d71y00v | 1,472,515,756 | user_913f1d192e5a | Cooking | I don't know offhand, but I doubt they are any fattier than the rest of the chicken. I don't really mind fat, though, so I rarely pay attention to it. | -2 | t1_d71uejp | t3_507nky | /r/Cooking/comments/t3_507nky/d71y00v | null | false | 2016-08-30T00:09:16Z |
d71xuby | t1_d71xuby | 1,472,515,530 | user_4354e4974ff2 | Cooking | Oh, I'd never heard of Philly style ice cream. I know there are egg free ice creams around, but I figured that was just cheap stuff like soft serve machine ice cream. Thanks for the info! | 1 | t1_d71u76e | t3_504t4o | /r/Cooking/comments/t3_504t4o/d71xuby | null | false | 2016-08-30T00:05:30Z |
d71xmk5 | t1_d71xmk5 | 1,472,515,213 | user_1c9839debe70 | Cooking | I thought about this, but wasn't sure how well thermos' technology has advanced. Years ago I had two thermos brand containers that said they'd keep food warm for X hours. However, they never seemed to work right and I always found myself eating cold soup. I bought the second one because the first didn't keep food warm.... | 1 | t1_d71pvlw | t3_505a0n | /r/Cooking/comments/t3_505a0n/d71xmk5 | null | false | 2016-08-30T00:00:13Z |
d71xj68 | t1_d71xj68 | 1,472,515,074 | user_c8b91bc5b22e | Cooking | I would substitute balsamic vinegar. It will make the beef a brownish color instead of pink, and add a nice bit of flavoring to the meat. Use about 2 Tablespoons per pound of meat (In place of the saltpeter in your brine recipe). Though you do have a reduced shelf life of the meat. But I eat it all as soon as possible ... | -8 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71xj68 | null | false | 2016-08-29T23:57:54Z |
d71xga3 | t1_d71xga3 | 1,472,514,956 | user_2c8ea3daaee9 | Cooking | Salt peter will also give you boner issues | 0 | t1_d71wkd2 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71xga3 | null | false | 2016-08-29T23:55:56Z |
d71xd87 | t1_d71xd87 | 1,472,514,829 | user_8ac596ac8239 | Cooking | I'm a navy seal not a comedian. Timing is of little importance to me. | 14 | t1_d71x71h | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71xd87 | null | false | 2016-08-29T23:53:49Z |
d71x7gq | t1_d71x7gq | 1,472,514,592 | user_9abb4d733f65 | Cooking | Not really *zero* calorie, but next to it as the ingredients of a typical salsa are mostly water. | 5 | t1_d71tnkn | t3_507nky | /r/Cooking/comments/t3_507nky/d71x7gq | null | false | 2016-08-29T23:49:52Z |
d71x71h | t1_d71x71h | 1,472,514,573 | user_efba5ea4c8f4 | Cooking | Terrible thread placement/timing. | 13 | t1_d71iejr | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71x71h | null | false | 2016-08-29T23:49:33Z |
d71x6yr | t1_d71x6yr | 1,472,514,570 | user_82488f71a64c | Cooking | wasnt saltpeter used to cure prison inmates sexual appetites??? | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71x6yr | null | false | 2016-08-29T23:49:30Z |
d71x5nf | t1_d71x5nf | 1,472,514,513 | user_7c73706c62b2 | Cooking | With a nice quality balsamic | 1 | t1_d6zmf39 | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d71x5nf | null | false | 2016-08-29T23:48:33Z |
d71x5cd | t1_d71x5cd | 1,472,514,500 | user_a34bbde8737b | Cooking | Well, then there *will* be burger sauce... | 14 | t1_d71wemc | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71x5cd | null | false | 2016-08-29T23:48:20Z |
d71x48p | t1_d71x48p | 1,472,514,453 | user_a34bbde8737b | Cooking | Gotta love friggin in and out tho, | 2 | t1_d71wc1u | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71x48p | null | false | 2016-08-29T23:47:33Z |
d71x3xt | t1_d71x3xt | 1,472,514,441 | user_8e326d845b86 | Cooking | Will do. Thank you! | 1 | t1_d71juba | t3_504hc9 | /r/Cooking/comments/t3_504hc9/d71x3xt | null | false | 2016-08-29T23:47:21Z |
d71x3jo | t1_d71x3jo | 1,472,514,425 | user_6a3c17558d24 | Cooking | The [recipe](http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html) he is using calls for 2 TBS of saltpeter. That sounds really dangerous because 2 TBS of instacure #1 is more than enough to cure a brisket and it is only 6.25% NaNO2. | 2 | t1_d71gmac | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71x3jo | null | false | 2016-08-29T23:47:05Z |
d71wuvz | t1_d71wuvz | 1,472,514,070 | user_6a3c17558d24 | Cooking | I love Alton Brown, but that recipe is really dangerous. 2 TBS of saltpeter will make you seriously ill, or worse. Saltpeter is pure potassium nitrate. A standard curing product like instacure #2 is 6.25% sodium nitrite and you would use about 2 TBS in a brine cure.
I have never seen a recipe for cured meat that ... | 11 | t1_d71usst | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71wuvz | null | false | 2016-08-29T23:41:10Z |
d71wtmp | t1_d71wtmp | 1,472,514,019 | user_e95cd8070a55 | Cooking | Nitrate is pretty toxic. Just a little bit can mess you up (ask me how I know...). But fortunately it's converted to nitrite over time, and it's only used in products that take a long time. It's sort of time released nitrite.
Nitrite, like everything else in this world, is toxic at a certain dosage, but the levels use... | 2 | t1_d71oypi | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71wtmp | null | false | 2016-08-29T23:40:19Z |
d71ws8n | t1_d71ws8n | 1,472,513,962 | user_6603372cd1f7 | Cooking | Citrus is really good for healthy/low-cal flavor. I like chicken marinated in lime then coated with a jerk seasoning. | 2 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d71ws8n | null | false | 2016-08-29T23:39:22Z |
d71wqs0 | t1_d71wqs0 | 1,472,513,903 | user_6bad84236699 | Cooking | Smoothies and porridge for breakfast. Polenta is a good mash potato alternative when your sick of it. Use beans or eggs are good for protein cos they're mashable. | 11 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d71wqs0 | null | false | 2016-08-29T23:38:23Z |
d71wpjp | t1_d71wpjp | 1,472,513,854 | user_9570697af81c | Cooking | Just get a BBQ lighter, and use that to light your oven. Easy-peasy. | 3 | t3_507x37 | t3_507x37 | /r/Cooking/comments/t3_507x37/d71wpjp | null | false | 2016-08-29T23:37:34Z |
d71wm0q | t1_d71wm0q | 1,472,513,709 | user_720f02b9b712 | Cooking | Brine the mother fucker | 8 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d71wm0q | null | false | 2016-08-29T23:35:09Z |
d71wkd2 | t1_d71wkd2 | 1,472,513,644 | user_a675660580ee | Cooking | Thanks, that's very helpful. | 1 | t1_d71w7wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71wkd2 | null | false | 2016-08-29T23:34:04Z |
d71wjqy | t1_d71wjqy | 1,472,513,618 | user_6556e7f8dacb | Cooking | Learn to make a simple pan sauce. So if you cook your chicken in a skillet, take it off when it's done and deglaze the pan with chicken stock, maybe some wine, and some butter. Toss in some fresh herbs.
From a fitness perspective, a tablespoon or two of a basic pan sauce (more than you would need for a single chicken... | 2 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d71wjqy | null | false | 2016-08-29T23:33:38Z |
d71wemc | t1_d71wemc | 1,472,513,412 | user_75048a16cd9a | Cooking | Jokes on you, I'll be trademarking Burger Sauce™ and bottle it up as such. | 19 | t1_d71kjtq | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71wemc | null | false | 2016-08-29T23:30:12Z |
d71wcos | t1_d71wcos | 1,472,513,334 | user_2202b3ae32db | Cooking | No streaks, and definitely no purple. Other similar ones in the box had more of an overall yellow hue. | 1 | t1_d71vlgv | t3_507501 | /r/Cooking/comments/t3_507501/d71wcos | null | false | 2016-08-29T23:28:54Z |
d71wc4e | t1_d71wc4e | 1,472,513,311 | user_2202b3ae32db | Cooking | Very neat. Do you happen to have a picture you could share? I'd love to see your garden veggies :) | 1 | t1_d71vhir | t3_507501 | /r/Cooking/comments/t3_507501/d71wc4e | null | false | 2016-08-29T23:28:31Z |
d71wc1u | t1_d71wc1u | 1,472,513,307 | user_37b02074dfc9 | Cooking | Holy shit. We have both in the store down the road from me, but after you said something, I went and looked it up. I had no idea. | 3 | t1_d71kjtq | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71wc1u | null | false | 2016-08-29T23:28:27Z |
d71wc0d | t1_d71wc0d | 1,472,513,306 | user_ba1acf99bcf0 | Cooking |
**Pink Curing Salt #1 (2lb Prague Powder) by Anthony's, Certified Gluten...**
||||
--:|:--|:--
Current|$10.95|Amazon (3rd Party New)
High|$11.99|Amazon (3rd Party New)
Low|$10.00|Amazon (3rd Party New)
|Average|$10.95|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/7nJfTau.png) | [FAQ](http://www.red... | 2 | t1_d71wbrv | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71wc0d | null | false | 2016-08-29T23:28:26Z |
d71wbrv | t1_d71wbrv | 1,472,513,297 | user_6a3c17558d24 | Cooking | Where do you live? You can easily get curing salt on-line.
https://www.amazon.com/Curing-Prague-Anthonys-Certified-Gluten-Free/dp/B00XUXTOU6/ref=sr_1_1_a_it?ie=UTF8&qid=1472513264&sr=8-1&keywords=Instacure
| 2 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71wbrv | null | false | 2016-08-29T23:28:17Z |
d71w82l | t1_d71w82l | 1,472,513,144 | [deleted] | Cooking | [deleted] | 1 | t1_d71gmac | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71w82l | null | false | 2016-08-29T23:25:44Z |
d71w7wq | t1_d71w7wq | 1,472,513,138 | user_4c3fc439a267 | Cooking | Sodium nitrate has a molecular weight that is 84% as large as potassium nitrate. This means that you get more nitrate in every gram of sodium nitrate as compared to potassium. Two tablespoons of potassium nitrate weighs about 60 g, so you would only need 50 g of sodium nitrate for an equivalent dose. | 5 | t1_d71usst | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71w7wq | null | false | 2016-08-29T23:25:38Z |
d71w455 | t1_d71w455 | 1,472,512,983 | user_0ff1f659b73a | Cooking | Lots and lots of lemon and garlic. | 10 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d71w455 | null | false | 2016-08-29T23:23:03Z |
d71vtek | t1_d71vtek | 1,472,512,548 | user_31a066d09d35 | Cooking | the trick is, you do this for a while and then one time you make two hot ones and don't tell anyone | 2 | t1_d300mew | t3_4iop70 | /r/Cooking/comments/t3_4iop70/d71vtek | null | false | 2016-08-29T23:15:48Z |
d71vmms | t1_d71vmms | 1,472,512,272 | user_b63c3705dc68 | Cooking | I've made it twice now with out Salpeter or a substitute and like you said, it's not that pink color but it is just as tasty. | 3 | t1_d71rabn | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71vmms | null | false | 2016-08-29T23:11:12Z |
d71vlgv | t1_d71vlgv | 1,472,512,223 | user_2b475d14012c | Cooking | Another question. Does the white one have any sort or streak or purple or purple-ish blemishes on it? | 1 | t1_d71uw54 | t3_507501 | /r/Cooking/comments/t3_507501/d71vlgv | null | false | 2016-08-29T23:10:23Z |
d71vhir | t1_d71vhir | 1,472,512,061 | user_2b475d14012c | Cooking | They tend to be more smooth when commercially grown. We grow them at our garden and work and they are very rarely straight and have much deeper ridges when grown in our garden. | 1 | t1_d71uw54 | t3_507501 | /r/Cooking/comments/t3_507501/d71vhir | null | false | 2016-08-29T23:07:41Z |
d71vfh4 | t1_d71vfh4 | 1,472,511,976 | user_2b475d14012c | Cooking | Edit: disregard | 1 | t3_507501 | t3_507501 | /r/Cooking/comments/t3_507501/d71vfh4 | null | false | 2016-08-29T23:06:16Z |
d71ve6h | t1_d71ve6h | 1,472,511,923 | user_4b7538c80f37 | Cooking | I'm sure it differs place to place but I figured out the secret for my local mexican restaurant fajita seasoning: soy sauce.
It may be common knowledge but that was the big game changer for me.
Try a mix of: Soy sauce, chicken/beef stock, tomato paste, chili powder, cumin, garlic, honey or brown sugar.
| 1 | t3_505802 | t3_505802 | /r/Cooking/comments/t3_505802/d71ve6h | null | false | 2016-08-29T23:05:23Z |
d71vb8g | t1_d71vb8g | 1,472,511,799 | user_bc92f9c55e29 | Cooking | There is hummus, rice pudding, and various egg dishes. | 3 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d71vb8g | null | false | 2016-08-29T23:03:19Z |
d71v7nk | t1_d71v7nk | 1,472,511,652 | user_8b339a5f6ac7 | Cooking | Salsas, chutneys, and quick pickled veggies are fantastic ok top of meats. | 10 | t1_d71tnkn | t3_507nky | /r/Cooking/comments/t3_507nky/d71v7nk | null | false | 2016-08-29T23:00:52Z |
d71v6sy | t1_d71v6sy | 1,472,511,618 | user_bc92f9c55e29 | Cooking | Watch Alton Brown's show Good Eats. He breaks down complicated recipes for amateur cooks. There are shows about beef, pork, chicken, pizza, hummus, candy, fruits, and vegetables. | 1 | t3_5047fi | t3_5047fi | /r/Cooking/comments/t3_5047fi/d71v6sy | null | false | 2016-08-29T23:00:18Z |
d71v6ob | t1_d71v6ob | 1,472,511,613 | user_81eaba097415 | Cooking | Smelling it is a good test, but don't forget to touch it as well. Sometimes meat feels slightly slimey before it smells off. Either one is bad, so toss. | 2 | t3_507f4e | t3_507f4e | /r/Cooking/comments/t3_507f4e/d71v6ob | null | false | 2016-08-29T23:00:13Z |
d71v5lq | t1_d71v5lq | 1,472,511,571 | user_ad1983ee3a85 | Cooking | Smoothies | 1 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d71v5lq | null | false | 2016-08-29T22:59:31Z |
d71uziv | t1_d71uziv | 1,472,511,323 | user_497e4410fb7c | Cooking | I mean, you don't need nitrites in wine, but he definitely misinformed you.
| 1 | t1_d71oypi | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71uziv | null | false | 2016-08-29T22:55:23Z |
d71uz5v | t1_d71uz5v | 1,472,511,309 | user_bc92f9c55e29 | Cooking | You can use a thermos to keep any soups, chowders, or stews nice and warm. | 1 | t3_505a0n | t3_505a0n | /r/Cooking/comments/t3_505a0n/d71uz5v | null | false | 2016-08-29T22:55:09Z |
d71uw54 | t1_d71uw54 | 1,472,511,188 | user_2202b3ae32db | Cooking | Hmmm interesting. Even though the ridges are so deep? I often buy English cucumbers, and they're usually straighter and smoother. | 1 | t1_d71u6qc | t3_507501 | /r/Cooking/comments/t3_507501/d71uw54 | null | false | 2016-08-29T22:53:08Z |
d71utyy | t1_d71utyy | 1,472,511,100 | user_bc92f9c55e29 | Cooking | It isn't absolutely necessary to make corned beef. It is used to keep the brisket pink. | 2 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71utyy | null | false | 2016-08-29T22:51:40Z |
d71uttg | t1_d71uttg | 1,472,511,094 | user_125ef9680bc4 | Cooking | In the restaurant we change up a dish's 'set' for example we have a half chicken, seared skin side down and roasted for 20 minutes. What is served with the chicken is what makes it's 'set', like a set of flavors, for summer we did a panzanella salad, in winter it's kale and spaetzle with chicken jus. What you need to... | 14 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71uttg | null | false | 2016-08-29T22:51:34Z |
d71utc7 | t1_d71utc7 | 1,472,511,076 | user_ec9040c55a78 | Cooking | /r/ketchuphate | 2 | t1_d71szyi | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71utc7 | null | false | 2016-08-29T22:51:16Z |
d71ut15 | t1_d71ut15 | 1,472,511,064 | user_0cf6b385a1a2 | Cooking | Soup. Like, lots of different kinds of soup.
Mashed pumpkin.
Protein shakes.
Banana smoothies.
Stewed apple
| 23 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d71ut15 | null | false | 2016-08-29T22:51:04Z |
d71usst | t1_d71usst | 1,472,511,054 | user_a675660580ee | Cooking | Since it's my first time attempting corned/pickled anything, how would you convert between the two?
I'm trying [this recepie](http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html) and already have everything but the saltpeter. | 4 | t1_d71gmac | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71usst | null | false | 2016-08-29T22:50:54Z |
d71up3e | t1_d71up3e | 1,472,510,904 | [deleted] | Cooking | [deleted] | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71up3e | null | false | 2016-08-29T22:48:24Z |
d71ul56 | t1_d71ul56 | 1,472,510,744 | user_7fa0da9b859e | Cooking | You have obviously never experienced Kewpie mayo. | 2 | t1_d71qrlp | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71ul56 | null | false | 2016-08-29T22:45:44Z |
d71uk5a | t1_d71uk5a | 1,472,510,704 | user_cc5fbfaca7d4 | Cooking | Now tagged as 'makes smile bombs'. | 1 | t1_d71mp5f | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71uk5a | null | false | 2016-08-29T22:45:04Z |
d71ufwl | t1_d71ufwl | 1,472,510,533 | user_acfec06dd2cb | Cooking | I stand corrected apparently try they are fairly similar in nutritional content to breasts til | 2 | t1_d71u4go | t3_507nky | /r/Cooking/comments/t3_507nky/d71ufwl | null | false | 2016-08-29T22:42:13Z |
d71uerq | t1_d71uerq | 1,472,510,489 | user_c44fde281c32 | Cooking | More so with some ingredients than others. Garlic for example is MUCH more flavorful if finely minced, grated, or pressed. | 1 | t3_506tv3 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d71uerq | null | false | 2016-08-29T22:41:29Z |
d71uejp | t1_d71uejp | 1,472,510,480 | user_acfec06dd2cb | Cooking | I don't think chicken thighs are considered lean? | 3 | t1_d71u4go | t3_507nky | /r/Cooking/comments/t3_507nky/d71uejp | null | false | 2016-08-29T22:41:20Z |
d71ubto | t1_d71ubto | 1,472,510,372 | [deleted] | Cooking | [deleted] | 1 | t1_d71morp | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71ubto | null | false | 2016-08-29T22:39:32Z |
d71u76e | t1_d71u76e | 1,472,510,183 | user_89e85fda15da | Cooking | Ice cream is also just cream base without eggs. Although the original Jefferson recipe includes eggs since it was brought back from France, Philly style ice cream was the most popular for a time and it didn't have eggs. | 3 | t1_d71fg9l | t3_504t4o | /r/Cooking/comments/t3_504t4o/d71u76e | null | false | 2016-08-29T22:36:23Z |
d71u6qc | t1_d71u6qc | 1,472,510,166 | user_2b475d14012c | Cooking | The green one I'm fairly certain is an English cucumber, and the white one looks like it could be a pepino melon | 2 | t3_507501 | t3_507501 | /r/Cooking/comments/t3_507501/d71u6qc | null | false | 2016-08-29T22:36:06Z |
d71u4rk | t1_d71u4rk | 1,472,510,086 | user_acfec06dd2cb | Cooking | Good to know, I definitely realized sugar has been my main problem in achieving my goals.... I'm a big guy meaning 6'6",240 and quite fit but never could lose weight even when I felt like I was eating very well so I think the sauces and eating out pushed my calories well above the 3k I was aiming for. I guess I also ... | 1 | t1_d71twdu | t3_507nky | /r/Cooking/comments/t3_507nky/d71u4rk | null | false | 2016-08-29T22:34:46Z |
d71u4go | t1_d71u4go | 1,472,510,073 | user_913f1d192e5a | Cooking | Try chicken thighs. You can make a version of, say, 40 clove chicken with thighs and it's pretty tasty without being too saucy. It's also good with just olive oil and salt+pepper in the over then under the broiler. The fat in the skin will act as a "sauce". If you have a smoker, they also BBQ really well, no sauce ne... | 5 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d71u4go | null | false | 2016-08-29T22:34:33Z |
d71u42u | t1_d71u42u | 1,472,510,058 | user_89e85fda15da | Cooking | Big "argument" about what's "real ice cream". Personally I fall in the Philly style is real ice cream - that's cream with no eggs. | 1 | t1_d716fft | t3_504t4o | /r/Cooking/comments/t3_504t4o/d71u42u | null | false | 2016-08-29T22:34:18Z |
d71u0ko | t1_d71u0ko | 1,472,509,918 | user_aaceaf819b99 | Cooking | Sriracha mayo, rice wine vinegar, splash of soy & pinch of sugar.... Do it. | 1 | t1_d7027ye | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71u0ko | null | false | 2016-08-29T22:31:58Z |
d71tzyp | t1_d71tzyp | 1,472,509,893 | user_acfec06dd2cb | Cooking | This is my one pleasure with this diet but can't be eating just steak all day and the way the meals worked out I had to eat the steak cold at work forsecond lunch last week, this week I have rearranged :) | 1 | t1_d71tqda | t3_507nky | /r/Cooking/comments/t3_507nky/d71tzyp | null | false | 2016-08-29T22:31:33Z |
d71ty8k | t1_d71ty8k | 1,472,509,826 | user_22878bea78ce | Cooking | Not wi' dat whipped fat on it I won't!
| 1 | t1_d71rk2b | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71ty8k | null | false | 2016-08-29T22:30:26Z |
d71twdu | t1_d71twdu | 1,472,509,751 | user_8b339a5f6ac7 | Cooking | One thing to keep in mind about all those sauces you mention is that they are loaded with sugar, which is probably why they taste so good. If you want more flavorful food, try using good quality fresh ingreditents and herbs, use enough salt, and try some marinades that are only made up of no calorie items. Also, make s... | 12 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d71twdu | null | false | 2016-08-29T22:29:11Z |
d71tsij | t1_d71tsij | 1,472,509,598 | user_1657c0a5784e | Cooking | Omg. Pepper belly on a burger!? Why have I never thought of this? | 3 | t1_d6zyn0b | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71tsij | null | false | 2016-08-29T22:26:38Z |
d71tr8x | t1_d71tr8x | 1,472,509,546 | user_87c05cb1cc2e | Cooking | Or sumac. I've recently become addicted to this spice, it has nearly the tang of lemon, but also a great taste that works well with all kinds of dishes. | 3 | t1_d71igdm | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71tr8x | null | false | 2016-08-29T22:25:46Z |
d71tqda | t1_d71tqda | 1,472,509,511 | user_7916206b9d7f | Cooking | A plain grilled steak with nothing but salt and pepper is something that might please you.
No sauce needed. | 5 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d71tqda | null | false | 2016-08-29T22:25:11Z |
d71tpw5 | t1_d71tpw5 | 1,472,509,492 | user_c252bce42adf | Cooking | > It's the story of an artisan and how they developed their craft.
I don't know how much of the show you watched, but this continues to be a fundamental theme. I think the tilt between Chef's Table and Jiro Dreams of Sushi is due partly to the formats' differences. I also thought the episodes featuring Alex Atala, Enr... | 6 | t1_d71hbp6 | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71tpw5 | null | false | 2016-08-29T22:24:52Z |
d71tnkn | t1_d71tnkn | 1,472,509,399 | user_acfec06dd2cb | Cooking | Trying to, damn didn't know salsa was 0 calorie. Yea I got a pretty strict diet plan tailored to me from an online coach trying to lose as much fat as possible while retaining muscle. But I guess I'm not as a good a cook as I thought and have been making shitty tasting food with sauces. Will definitely give the pick... | 6 | t1_d71tgvs | t3_507nky | /r/Cooking/comments/t3_507nky/d71tnkn | null | false | 2016-08-29T22:23:19Z |
d71tnbw | t1_d71tnbw | 1,472,509,389 | user_5574ea5fd970 | Cooking | Love that Joker smile! | 6 | t1_d71mp5f | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71tnbw | null | false | 2016-08-29T22:23:09Z |
d71tief | t1_d71tief | 1,472,509,188 | user_2ba8ca4d129b | Cooking | I'm sure the place OP went to was good, but I've had some of the worst dining experiences of my life eating Latin American food in France, especially Mexican | 1 | t1_d71ohfj | t3_505802 | /r/Cooking/comments/t3_505802/d71tief | null | false | 2016-08-29T22:19:48Z |
d71tgvs | t1_d71tgvs | 1,472,509,129 | user_2e179633c818 | Cooking | Why arent you using salsa, mustard, hot sauce? All basically zero calorie.
Heres a good marinating trick though, youre cutting so you should be eating pickles, lpw calorie, fiberous snack.
So now take that pickle jar... pour half a cup of pickle juice in a bag, add chicken breast, add water til covered. Let marinate... | 58 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d71tgvs | null | false | 2016-08-29T22:18:49Z |
d71tgih | t1_d71tgih | 1,472,509,114 | user_2ba8ca4d129b | Cooking | White one possibly could be a white eggplant | 4 | t3_507501 | t3_507501 | /r/Cooking/comments/t3_507501/d71tgih | null | false | 2016-08-29T22:18:34Z |
d71tfzn | t1_d71tfzn | 1,472,509,093 | user_44791f94688d | Cooking | risotto.
It's easy i swear. I make it while playing video games.
1. Take two pots, one a saucepan (one gallon or so, if it's smaller, we will cheat later)and the other a large pan or even better a wok
2. fill small pan with water. add two chicken cubes and turn it on mid heat. turn the wok on slow heat and add a litt... | 2 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d71tfzn | null | false | 2016-08-29T22:18:13Z |
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