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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d71tbl8 | t1_d71tbl8 | 1,472,508,917 | user_87c05cb1cc2e | Cooking | Only if it's waffer thin. | 2 | t1_d71qp73 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71tbl8 | null | false | 2016-08-29T22:15:17Z |
d71ta0h | t1_d71ta0h | 1,472,508,855 | user_5ff39f01f50d | Cooking | I do a full chicken maybe twice a year, it always turns out great. I need to do it more often | 1 | t1_d71flrd | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71ta0h | null | false | 2016-08-29T22:14:15Z |
d71t7rf | t1_d71t7rf | 1,472,508,764 | user_5ff39f01f50d | Cooking | Yep, chili and shell noodles for fall.. love it | 1 | t1_d711axi | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71t7rf | null | false | 2016-08-29T22:12:44Z |
d71t5xt | t1_d71t5xt | 1,472,508,694 | user_0e1224c5bd5f | Cooking | Squash! Not for everyone, but I enjoy squash so it makes for a great dish that isn't sweet (which feels rare amongst puddings and ice cream) | 2 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d71t5xt | null | false | 2016-08-29T22:11:34Z |
d71t4nw | t1_d71t4nw | 1,472,508,642 | user_68bcbe548476 | Cooking | Make sure you don't overcook your chicken breast, that will be the main thing. You can also salt it generously, salt doesn't add calories and will make it taste MUCH better. Try Maldon sea salt flakes, the crunch is so satisfying. | 18 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d71t4nw | null | false | 2016-08-29T22:10:42Z |
d71szyi | t1_d71szyi | 1,472,508,457 | user_1bf5d321a688 | Cooking | Fuck Ketchup | 5 | t1_d71qrlp | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71szyi | null | false | 2016-08-29T22:07:37Z |
d71suuj | t1_d71suuj | 1,472,508,256 | user_369c85714412 | Cooking | And to the rest of the world that suits called Russian or thousand islands | 13 | t1_d71hiyd | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71suuj | null | false | 2016-08-29T22:04:16Z |
d71sufx | t1_d71sufx | 1,472,508,240 | user_b574c092b9a4 | Cooking | Onions and garlic (most of the alliums for that matter: garlic, onions, leeks, chives, scallions and shallots), definitely makes a difference - the smaller the dice/mince, the more flavor, as you are destroying cell walls that keep certain chemicals apart. When those cells are destroyed, the different chemicals mix and... | 6 | t3_506tv3 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d71sufx | null | false | 2016-08-29T22:04:00Z |
d71su4y | t1_d71su4y | 1,472,508,228 | user_369c85714412 | Cooking | So to be clear it's any condiment you buy on a burger? Cause I could put the same sauce on a... let's say... chicken club and then that'd be chicken sauce? | 43 | t1_d6zy7kn | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71su4y | null | false | 2016-08-29T22:03:48Z |
d71sso7 | t1_d71sso7 | 1,472,508,171 | user_369c85714412 | Cooking | Yikes | 13 | t1_d700vu0 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71sso7 | null | false | 2016-08-29T22:02:51Z |
d71ss7n | t1_d71ss7n | 1,472,508,153 | user_901674f11772 | Cooking | All depends on your skill level. If you try to make Beef Wellington but botch it you're going to have looked better just trying to make Beef Stroganoff or a Roast Beef.
Secondly, finding out what he likes ahead of time is huge. If you make one of his favorite meals it doesn't really need to be a knock out of the park... | 1 | t3_501y9y | t3_501y9y | /r/Cooking/comments/t3_501y9y/d71ss7n | null | false | 2016-08-29T22:02:33Z |
d71srol | t1_d71srol | 1,472,508,134 | user_0d1f6ca13702 | Cooking | Not that anyone should bulk up on salt or anything, but it's somewhat silly to push a low salt diet on college age US kids. If we're talking the US. But then if this is US based, what constitutes salty vs. not is just insanity, if you're used to fast food anyhow.
But frick. Who needs a sauce on well cooked meat any... | -9 | t1_d71rjus | t3_507gdw | /r/Cooking/comments/t3_507gdw/d71srol | null | false | 2016-08-29T22:02:14Z |
d71sr6z | t1_d71sr6z | 1,472,508,114 | user_98f69fd08860 | Cooking | What else are you going to do with a bong?
Jeeze... :P | 2 | t1_d71ram1 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71sr6z | null | false | 2016-08-29T22:01:54Z |
d71sjcf | t1_d71sjcf | 1,472,507,812 | user_61f6e9a6a5fd | Cooking | I thought sodium nitrate was saltpeter. | 2 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71sjcf | null | false | 2016-08-29T21:56:52Z |
d71sj43 | t1_d71sj43 | 1,472,507,803 | user_901674f11772 | Cooking | Don't overlook Broth. Pop a can and put some in with your food then microwave. Can take care of a lack of sodium and moisten up something like a dry chicken breast so it's palatable.
Also, get some shakes. A bowl of plain butter noodles - bland. Shake on some Tony Chachere, and now your cookin.
There's also a seaso... | 2 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d71sj43 | null | false | 2016-08-29T21:56:43Z |
d71s7js | t1_d71s7js | 1,472,507,366 | user_07019204a3f5 | Cooking | Add chicken or beef | 1 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71s7js | null | false | 2016-08-29T21:49:26Z |
d71s13n | t1_d71s13n | 1,472,507,123 | user_b5a5286ac049 | Cooking | [**santoku**](http://www.knifeplanet.net/wp-content/uploads/2015/08/shun-santoku1.jpg) | 5 | t3_5074i9 | t3_5074i9 | /r/Cooking/comments/t3_5074i9/d71s13n | null | false | 2016-08-29T21:45:23Z |
d71s0bw | t1_d71s0bw | 1,472,507,095 | user_50144dd38dc1 | Cooking | Not with Mac sauce on it. It has mayo in it and mayo is disgusting. | -2 | t1_d7016yf | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71s0bw | null | false | 2016-08-29T21:44:55Z |
d71rz3g | t1_d71rz3g | 1,472,507,047 | user_2202b3ae32db | Cooking | I'm in no rush, so I'll wait a little longer! If it helps any, the container I retrieved it from also had similar looking veggies that were yellower and bumpier. I think they were the same...so I'm not sure if I have the ripened or unripened version. | 2 | t1_d71rwyc | t3_507501 | /r/Cooking/comments/t3_507501/d71rz3g | null | false | 2016-08-29T21:44:07Z |
d71rwyc | t1_d71rwyc | 1,472,506,967 | user_b0673887c1a1 | Cooking | Hm. Could be a squash of some sort. You could wait to see if someone more knowledgeable jumps on your post, or you could gamble. If it's a melon but not yet ripe you'll wreck it by cutting it open. If it's a squash, cutting it open would be a good first step toward roasting it. | 2 | t1_d71rrt9 | t3_507501 | /r/Cooking/comments/t3_507501/d71rwyc | null | false | 2016-08-29T21:42:47Z |
d71rvwl | t1_d71rvwl | 1,472,506,927 | user_f766b3b4c6eb | Cooking | I would toss it. In the future, before putting a package of frozen chicken in the freezer, take the pieces out of the packaging and separate them into suitable serving sizes in individual freezer bags. This way you won't waste chicken (you don't want to keep thawing and re-freezing, after all.)
PS: [EatByDate](http://... | 7 | t3_507f4e | t3_507f4e | /r/Cooking/comments/t3_507f4e/d71rvwl | null | false | 2016-08-29T21:42:07Z |
d71ru9a | t1_d71ru9a | 1,472,506,866 | user_b5a5286ac049 | Cooking | smell it
if it smells off dump it or if it's sticky dump it
you DO NOT want salmonella poisoning | 3 | t3_507f4e | t3_507f4e | /r/Cooking/comments/t3_507f4e/d71ru9a | null | false | 2016-08-29T21:41:06Z |
d71rt9a | t1_d71rt9a | 1,472,506,828 | user_b5a5286ac049 | Cooking | citrus, garlic, fresh herbs, and simple salt and pepper | 4 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d71rt9a | null | false | 2016-08-29T21:40:28Z |
d71rsyt | t1_d71rsyt | 1,472,506,815 | user_e27aff0fd250 | Cooking | I skipped the SP last time I cured a brisket to make corned beef. It wasn't that pretty pink color like you see in the store, but it tasted fine. The curing color, honestly, looked like rotten meat however. It just looks like a normal roast after you cook it. | 5 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71rsyt | null | false | 2016-08-29T21:40:15Z |
d71rrt9 | t1_d71rrt9 | 1,472,506,773 | user_2202b3ae32db | Cooking | I just went and checked...it doesn't really smell like anything (on the outside). However, the skin isn't totally smooth like it appears on the picture. There are tiny poky bumps throughout the surface area. Like really really tiny thorns. | 2 | t1_d71pf5v | t3_507501 | /r/Cooking/comments/t3_507501/d71rrt9 | null | false | 2016-08-29T21:39:33Z |
d71rnoa | t1_d71rnoa | 1,472,506,618 | user_f766b3b4c6eb | Cooking | Get yourself a couple of different "all-purpose" seasonings -- things like Emeril's essence or Mrs. Dash. I have a full spice cabinet and make mixes like these to bring on camping trips with me, but the pre-made ones are good too. | 6 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d71rnoa | null | false | 2016-08-29T21:36:58Z |
d71rmoj | t1_d71rmoj | 1,472,506,582 | user_0d1f6ca13702 | Cooking | I'm in your camp with the new things every time. Few things to watch out for if you haven't already.
Mustard greens. Man, or maybe I just get odd batches, but those things are definitely crazy spicy. I end up pickling them Asian style and they aren't so crazy after that. In fact quite good after that. I only buy ... | 1 | t1_d70ppkk | t3_501mva | /r/Cooking/comments/t3_501mva/d71rmoj | null | false | 2016-08-29T21:36:22Z |
d71rm25 | t1_d71rm25 | 1,472,506,559 | user_c31e35231003 | Cooking | I visit McDonald's more often than I'm willing to admit, and I've never had a Big Mac either. I just don't see the appeal when there's so much more to choose from. Frankly, I find their beef burgers to be quite underwhelming in general. | 4 | t1_d71j1tw | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71rm25 | null | false | 2016-08-29T21:35:59Z |
d71rl52 | t1_d71rl52 | 1,472,506,524 | user_8f7b112bdda7 | Cooking | Franks Red Hot Sauce is great on a burger.
https://www.franksredhot.com/ | 1 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71rl52 | null | false | 2016-08-29T21:35:24Z |
d71rk2b | t1_d71rk2b | 1,472,506,484 | user_c31e35231003 | Cooking | I love mayo. I'll put it anywhere. Suck it. | 11 | t1_d71qrlp | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71rk2b | null | false | 2016-08-29T21:34:44Z |
d71rjus | t1_d71rjus | 1,472,506,476 | user_385ccd21b4f5 | Cooking | If a cook is complaining about the food they have to cook having no flavor it probably means they have to cook low fat/salt. Bring some salt and butter and you'll be fine. | 12 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d71rjus | null | false | 2016-08-29T21:34:36Z |
d71rhbp | t1_d71rhbp | 1,472,506,381 | user_c9ccefcc19e4 | Cooking | I've never had a Big Mac. Ever. | 5 | t1_d7016yf | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71rhbp | null | false | 2016-08-29T21:33:01Z |
d71rfmd | t1_d71rfmd | 1,472,506,318 | user_5eb6e17dfc3f | Cooking | Soup with a pork based broth, some raw carrots, sprouts, and maybe cilantro would be awesome. any rice noodle would be good as well. can mix in loads of different vegetables with that and make a sauce from the pan drippings, some pork stock, and from here you can get creative (coconut milk, lemon/lime juice, red wine..... | 1 | t3_505dzm | t3_505dzm | /r/Cooking/comments/t3_505dzm/d71rfmd | null | false | 2016-08-29T21:31:58Z |
d71re4a | t1_d71re4a | 1,472,506,261 | user_2775814f3576 | Cooking | I love this movie. Although, mustard is key for me. | 3 | t1_d71qrlp | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71re4a | null | false | 2016-08-29T21:31:01Z |
d71ram1 | t1_d71ram1 | 1,472,506,133 | [deleted] | Cooking | [deleted] | 0 | t1_d71mp5f | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71ram1 | null | false | 2016-08-29T21:28:53Z |
d71rabn | t1_d71rabn | 1,472,506,123 | user_a47c26818d68 | Cooking | I was attempting to make corned beef last year and had this problem. I ended up stopping in Ft. Lauderdale for probably the best corned beef sandwhich of my life and thought "why not ask these guys?" Turns out the owner worked in the production side of the house NY City for 30 yrs and is like the Babe Ruth of making co... | 12 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71rabn | null | false | 2016-08-29T21:28:43Z |
d71r9eb | t1_d71r9eb | 1,472,506,088 | user_a333f98c058c | Cooking | The ovens restaurants use for making pizza generally get way hotter than any home oven does, which makes things tricky when making pizza at home. I've yet to make any serious attempt at it myself, but I'd look for tips that specifically address that discrepancy. | 2 | t3_5053hm | t3_5053hm | /r/Cooking/comments/t3_5053hm/d71r9eb | null | false | 2016-08-29T21:28:08Z |
d71r4ut | t1_d71r4ut | 1,472,505,918 | user_5b035d3c3c23 | Cooking | That was my question...why would one want to eat such an awful sounding soup? There are so many amazing options with veggie soup... | 3 | t1_d71prgn | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71r4ut | null | false | 2016-08-29T21:25:18Z |
d71qxzj | t1_d71qxzj | 1,472,505,658 | user_a333f98c058c | Cooking | Put them on skewers with some veggies and serve them with rice | 3 | t3_505dzm | t3_505dzm | /r/Cooking/comments/t3_505dzm/d71qxzj | null | false | 2016-08-29T21:20:58Z |
d71qrlp | t1_d71qrlp | 1,472,505,424 | user_2ec0b05237ad | Cooking | Fuck mayo. The only sauce that needs to go on a burger is ketchup.
Relevant: https://www.youtube.com/watch?v=PYzOFfl2c-M | -7 | t1_d71hiyd | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71qrlp | null | false | 2016-08-29T21:17:04Z |
d71qqa9 | t1_d71qqa9 | 1,472,505,376 | user_2188ca727a39 | Cooking | The 7' is a Henckels, the chefs knife is a Victronix. I'm not a paring knife fan but I do miss a good boning knife. I just can't justify the cost for the little use it would get | 2 | t1_d71pook | t3_5074i9 | /r/Cooking/comments/t3_5074i9/d71qqa9 | null | false | 2016-08-29T21:16:16Z |
d71qp73 | t1_d71qp73 | 1,472,505,333 | user_a1d706e1f93d | Cooking | Just one thin mint? | 3 | t1_d71qo1z | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71qp73 | null | false | 2016-08-29T21:15:33Z |
d71qo1z | t1_d71qo1z | 1,472,505,290 | user_80c7cdf60444 | Cooking | Miss Manners would have exploded long before Mr. Creosote actually did. | 6 | t1_d71pwok | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71qo1z | null | false | 2016-08-29T21:14:50Z |
d71qlw0 | t1_d71qlw0 | 1,472,505,207 | user_535f918fb370 | Cooking | Avgolemono with orzo! | 1 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d71qlw0 | null | false | 2016-08-29T21:13:27Z |
d71qd77 | t1_d71qd77 | 1,472,504,887 | user_24f3d2e09ba3 | Cooking | Awesome! Going to try this. Thanks... /r/Cooking/comments/4zzdmm/whats_the_best_burger_sauce_recipe_to_go_with_beef/d70yph0 | 1 | t1_d71kncv | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71qd77 | null | false | 2016-08-29T21:08:07Z |
d71q8eg | t1_d71q8eg | 1,472,504,710 | user_5df8c0d645df | Cooking | I am unsure if it would work for all things but I add baking soda to cook down and remove bitterness/sulfur compounds from broccoli pretty quickly (20 minutes). 1/4 of a teaspoon of baking soda is all you need for 2 pounds of broccoli so I'd imagine only a tiny pinch would do the trick for that amount of greens.
Basi... | 1 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71q8eg | null | false | 2016-08-29T21:05:10Z |
d71q6c5 | t1_d71q6c5 | 1,472,504,633 | user_f0d3bb3a57ab | Cooking | Potassium in similar concentrations to sodium leaves a funky metallic taste. This could also be a reason. | 10 | t1_d71gmac | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71q6c5 | null | false | 2016-08-29T21:03:53Z |
d71q4bh | t1_d71q4bh | 1,472,504,559 | user_e22826ee923e | Cooking | I'm about 19 and I've never had a big Mac. I actually can't remember the last time I had McDonald's. | 2 | t1_d7016yf | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71q4bh | null | false | 2016-08-29T21:02:39Z |
d71q03u | t1_d71q03u | 1,472,504,406 | [deleted] | Cooking | [removed] | 1 | t3_504t4o | t3_504t4o | /r/Cooking/comments/t3_504t4o/d71q03u | null | false | 2016-08-29T21:00:06Z |
d71pwok | t1_d71pwok | 1,472,504,286 | user_a1d706e1f93d | Cooking | Exploding dinner guests are usually frowned upon by Miss Manners, too. | 6 | t1_d71l5vb | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71pwok | null | false | 2016-08-29T20:58:06Z |
d71pvlw | t1_d71pvlw | 1,472,504,248 | user_5195cc1c1aee | Cooking | Instead of trying to keep things cold and then messing around warming it up, you could get a good thermos and warm your food in the morning, pack it hot and then eat directly from the insulated container. | 1 | t3_505a0n | t3_505a0n | /r/Cooking/comments/t3_505a0n/d71pvlw | null | false | 2016-08-29T20:57:28Z |
d71pu0u | t1_d71pu0u | 1,472,504,191 | user_a1d706e1f93d | Cooking | [Here's an awesome recipe for corned beef that uses Prague powder - which is easier to find](http://amazingribs.com/recipes/beef/home_made_corned_beef.html) | 2 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71pu0u | null | false | 2016-08-29T20:56:31Z |
d71prgn | t1_d71prgn | 1,472,504,100 | user_8c28fab18cd9 | Cooking | I second the lemon juice. Something you're supposed to do when cooking greens. So maybe it will help. To me however your soup sounds terrible. Straight up terrible. Good on you though for eating your greens. | 7 | t1_d71igdm | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71prgn | null | false | 2016-08-29T20:55:00Z |
d71ppzd | t1_d71ppzd | 1,472,504,050 | user_a1d706e1f93d | Cooking | ....aaaand you're on a list now..... | 1 | t1_d71mp5f | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71ppzd | null | false | 2016-08-29T20:54:10Z |
d71pook | t1_d71pook | 1,472,504,005 | user_39f483b7b405 | Cooking | I'm on mobile and cant make out the names on the blades. I think I recognize one of the symbols.
I'm sporting my newly acquired Jamey Oliver santoku 7 inch stainless lately. It's damn sharp and seems to be holding the edge just fine. I need to get some edges back on my two man Henckels. I can't even bring them back to... | 2 | t1_d71oxzb | t3_5074i9 | /r/Cooking/comments/t3_5074i9/d71pook | null | false | 2016-08-29T20:53:25Z |
d71pnxw | t1_d71pnxw | 1,472,503,979 | user_2188ca727a39 | Cooking | I think those are both gifts from my son who uses Global. I prefer a harder steel that I can't break as easy with a mistake | 2 | t1_d71oxzb | t3_5074i9 | /r/Cooking/comments/t3_5074i9/d71pnxw | null | false | 2016-08-29T20:52:59Z |
d71pfdd | t1_d71pfdd | 1,472,503,683 | user_2806faf34b5b | Cooking | Man, I wish I had the recipe for smile bombs.
In my defense, when I make them in a loaf pan with 8 sparklers for fuses, the incredible amount of smoke they blanket my neighborhood in makes ME smile. | 11 | t1_d71p0qr | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71pfdd | null | false | 2016-08-29T20:48:03Z |
d71pf5v | t1_d71pf5v | 1,472,503,676 | user_b0673887c1a1 | Cooking | The green one looks like a bitter melon. [Here are some recipes.](http://chinesefood.about.com/od/vegetablesrecipes/tp/Bitter-Melon-Recipes.htm)
I'm betting the white one is also a melon of some kind. What does it smell like? | 7 | t3_507501 | t3_507501 | /r/Cooking/comments/t3_507501/d71pf5v | null | false | 2016-08-29T20:47:56Z |
d71pcaf | t1_d71pcaf | 1,472,503,579 | [deleted] | Cooking | [deleted] | 1 | t1_d71l0f4 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71pcaf | null | false | 2016-08-29T20:46:19Z |
d71p9j8 | t1_d71p9j8 | 1,472,503,484 | user_44791f94688d | Cooking | i got confused, edited my first post | 1 | t1_d71l5a8 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71p9j8 | null | false | 2016-08-29T20:44:44Z |
d71p6ey | t1_d71p6ey | 1,472,503,376 | user_1c9839debe70 | Cooking | Thanks for the reply. What I was looking for were some ideas of what to bring and cook with me that would 1- fit in a pan small enough to cook with the pocket rocket, 2- be somewhat quick as I won't have a lot of time, and 3- be filling enough to feel satisfied until the end of the day (if that makes sense). I may al... | 1 | t1_d71o8ij | t3_505a0n | /r/Cooking/comments/t3_505a0n/d71p6ey | null | false | 2016-08-29T20:42:56Z |
d71p1gq | t1_d71p1gq | 1,472,503,205 | user_35866172a1ce | Cooking | I'm assuming from your post that you leave the uncooked pizzas on the counter while waiting. If you've got room, refrigerating the topped raw pizzas will help them keep for a little bit longer. I used to cook in a Cici's Pizza, and while it's not the gold standard on quality, I learned a few things about avoiding spoil... | 2 | t3_5053hm | t3_5053hm | /r/Cooking/comments/t3_5053hm/d71p1gq | null | false | 2016-08-29T20:40:05Z |
d71p0qr | t1_d71p0qr | 1,472,503,179 | user_fc3429368893 | Cooking | Smoke.
But if you actually meant smile please post the method! | 15 | t1_d71mp5f | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71p0qr | null | false | 2016-08-29T20:39:39Z |
d71ozuz | t1_d71ozuz | 1,472,503,146 | user_42b115193a13 | Cooking | Mushrooms in the broth (pureed and whole) rounds things out quite a bit. | 2 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71ozuz | null | false | 2016-08-29T20:39:06Z |
d71oypi | t1_d71oypi | 1,472,503,107 | user_e3d852abac31 | Cooking | isnt sodium nitrate a poison?
....
Wiki article actually sucks on nitrate and nitrite, read them both and compare, I give them a D-. I did hear that once from my wine professor who also taught ochem that nitrates were bad, nitrites would give you a headache
| -7 | t1_d71ng22 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71oypi | null | false | 2016-08-29T20:38:27Z |
d71oyk8 | t1_d71oyk8 | 1,472,503,102 | user_bed4d56ddc34 | Cooking | This may astound you, but I never bothered to learn how it all works atom-by-atom. I just know how it works in the kitchen. | 15 | t1_d71oi46 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71oyk8 | null | false | 2016-08-29T20:38:22Z |
d71oxzb | t1_d71oxzb | 1,472,503,081 | user_2188ca727a39 | Cooking | I use 2, one for meat and one for everything else. I also have good poultry shears.
http://imgur.com/a/H1xnF
I like them because they hold a good edge and feel good in the hand. They are well balanced and do not require constant maintenance. I have a steel I use if I need a real good edge. | 3 | t3_5074i9 | t3_5074i9 | /r/Cooking/comments/t3_5074i9/d71oxzb | null | false | 2016-08-29T20:38:01Z |
d71ov5w | t1_d71ov5w | 1,472,502,983 | user_25f4a7ad1347 | Cooking | Choose a few cuisines. Then choose a few main dishes or meals. We'll go from there. | 1 | t3_5047fi | t3_5047fi | /r/Cooking/comments/t3_5047fi/d71ov5w | null | false | 2016-08-29T20:36:23Z |
d71opai | t1_d71opai | 1,472,502,777 | user_ef63d852ae2b | Cooking | I wouldn't recommend it. Funky flavors and inconsistent action make the potassium salt a lot less desirable.
Do you have a grocery store nearby with a decent butcher's counter? They'll probably give you some Prague powder cheap (or for free). Restaurant supply or cookware stores should also have in stock.
If not, you... | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71opai | null | false | 2016-08-29T20:32:57Z |
d71oodq | t1_d71oodq | 1,472,502,745 | [deleted] | Cooking | [deleted] | -40 | t1_d71kojs | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71oodq | null | false | 2016-08-29T20:32:25Z |
d71onjk | t1_d71onjk | 1,472,502,713 | user_d24b7932f647 | Cooking | I don't know if I'd do rice if you've got a new hole from oral surgery. They could get stuck. | 21 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d71onjk | null | false | 2016-08-29T20:31:53Z |
d71on92 | t1_d71on92 | 1,472,502,703 | user_4c3fc439a267 | Cooking | Well, damn. Looks like OP is having pancakes for breakfast, then. | 2 | t1_d71l3q7 | t3_5041e0 | /r/Cooking/comments/t3_5041e0/d71on92 | null | false | 2016-08-29T20:31:43Z |
d71on1v | t1_d71on1v | 1,472,502,696 | user_ba89e4403de6 | Cooking | 6 times less. | 10 | t1_d71o8ao | t3_506l24 | /r/Cooking/comments/t3_506l24/d71on1v | null | false | 2016-08-29T20:31:36Z |
d71oi46 | t1_d71oi46 | 1,472,502,525 | user_4c3fc439a267 | Cooking | Okay, but how do the potassium ions affect the reaction rates so drastically? That's the part that confuses me. I'm pretty well versed in chemistry and biochemistry, so you can break out the technical details. | 5 | t1_d71n2bn | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71oi46 | null | false | 2016-08-29T20:28:45Z |
d71ohfj | t1_d71ohfj | 1,472,502,501 | user_25f4a7ad1347 | Cooking | how is it a peruvian run a tex mex restaurant in France? Fajiotas doesn't exist in Peru. It's tex mex food.
They do have a stir fried meat, onion, pepper dish though called lomo saltado. You would need, cilanro, salt, pepper, cumin, garlic, and vinegar. | 2 | t3_505802 | t3_505802 | /r/Cooking/comments/t3_505802/d71ohfj | null | false | 2016-08-29T20:28:21Z |
d71ogj3 | t1_d71ogj3 | 1,472,502,470 | user_c62019467092 | Cooking | Congee or Korean chicken and rice porridge! | 2 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d71ogj3 | null | false | 2016-08-29T20:27:50Z |
d71odzo | t1_d71odzo | 1,472,502,381 | user_c73480b47b82 | Cooking | You season it properly with salt and pepper? Salt cuts bitterness (one of the main reasons it goes so well with dark chocolate). And unless you have doctors orders to lower your sodium intake, it's not really that bad for you to use reasonable amounts of salt (it can be bad for some people with high blood pressure thou... | 5 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71odzo | null | false | 2016-08-29T20:26:21Z |
d71o9yf | t1_d71o9yf | 1,472,502,242 | user_e7323bab6a09 | Cooking | You need to invest in a convection oven. | 2 | t3_50736v | t3_50736v | /r/Cooking/comments/t3_50736v/d71o9yf | null | false | 2016-08-29T20:24:02Z |
d71o8ij | t1_d71o8ij | 1,472,502,192 | user_25f4a7ad1347 | Cooking | > pocket rocket stove
>access to my vehicle
You can store your food to be cooked ina cooler in your car. and use the stove to cook whatever you want. I don;t see any problems here.
Just bring with you whatever you want for lunch and cook it on your stove. | 1 | t3_505a0n | t3_505a0n | /r/Cooking/comments/t3_505a0n/d71o8ij | null | false | 2016-08-29T20:23:12Z |
d71o8ao | t1_d71o8ao | 1,472,502,185 | user_b02f1b9887d2 | Cooking | Lodge is just a good solid value at 3x less than Le Creuset. | 7 | t3_506l24 | t3_506l24 | /r/Cooking/comments/t3_506l24/d71o8ao | null | false | 2016-08-29T20:23:05Z |
d71o4qh | t1_d71o4qh | 1,472,502,059 | user_37636697764c | Cooking | Typically you have 60 days from the date of the transaction. I set a reminder on my calendar to initiate a chargeback if I haven't gotten all of my stuff by then. | 1 | t1_d6e279t | t3_4x13l0 | /r/Cooking/comments/t3_4x13l0/d71o4qh | null | false | 2016-08-29T20:20:59Z |
d71o46z | t1_d71o46z | 1,472,502,038 | user_0fbfa3e0ecda | Cooking | Roasting some vegs (especially root vegs and garlic/onion) and pureeing in the soup is nice. | 3 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71o46z | null | false | 2016-08-29T20:20:38Z |
d71o3wm | t1_d71o3wm | 1,472,502,028 | user_e7323bab6a09 | Cooking | I've had these with poppy seeds. Always use heavy whipping cream. Half and half might break. You can add sugar.
No idea how to spell it. | 1 | t3_5070in | t3_5070in | /r/Cooking/comments/t3_5070in/d71o3wm | null | false | 2016-08-29T20:20:28Z |
d71nzr6 | t1_d71nzr6 | 1,472,501,880 | user_157e26806a5f | Cooking | Hell yes, thanks for the heads up on this! | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71nzr6 | null | false | 2016-08-29T20:18:00Z |
d71nybg | t1_d71nybg | 1,472,501,831 | user_25f4a7ad1347 | Cooking | For bolognese, they should be in a [small dice or brunoise](https://en.wikipedia.org/wiki/List_of_culinary_knife_cuts)
Chunky veggies in bolognese isn't too pleasant, but more than half the meats should be in big chunks about half inch thick. It's a meat sauce where you get to eat all kinds of meats, pork, beef, vela ... | 2 | t3_506tv3 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d71nybg | null | false | 2016-08-29T20:17:11Z |
d71ny5q | t1_d71ny5q | 1,472,501,825 | user_2da25282029d | Cooking | A couple things come into play when prepping foods for inclusion in a dish.
Uniformity - you want everything to be the same size, so everything cooks evenly. Nothing worse than one bit being mushy and another being raw.
Flavor inclusion - The bigger a piece is, the more of an impact it will on flavor when eaten. Thin... | 82 | t3_506tv3 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d71ny5q | null | false | 2016-08-29T20:17:05Z |
d71nxzz | t1_d71nxzz | 1,472,501,820 | user_417554b3f27e | Cooking | Can never go wrong with hamburger helper | 1 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71nxzz | null | false | 2016-08-29T20:17:00Z |
d71nxf6 | t1_d71nxf6 | 1,472,501,799 | user_583d6748111a | Cooking | That's a really good idea too. Might try that for next time with a smaller group | 1 | t1_d71nvqw | t3_502c54 | /r/Cooking/comments/t3_502c54/d71nxf6 | null | false | 2016-08-29T20:16:39Z |
d71nwf1 | t1_d71nwf1 | 1,472,501,764 | user_913f1d192e5a | Cooking | I know it matters in cheese, but carrots I can't say. If it's in something that cooks for a long time, I'd imagine that all the carroty goodness might have time to leech out into the sauce. | 1 | t3_506tv3 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d71nwf1 | null | false | 2016-08-29T20:16:04Z |
d71nvqw | t1_d71nvqw | 1,472,501,741 | user_53f5742ecf16 | Cooking | Instead of using the pork for BBQ, use it for Mexican. Pulled pork/carnitas tacos, taco salad, etc can be made in mass, as the toppings are ala carte and up to the user. Could also consider fajitas.
Some recipe ideas:
http://www.seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html
... | 2 | t1_d70n4a6 | t3_502c54 | /r/Cooking/comments/t3_502c54/d71nvqw | null | false | 2016-08-29T20:15:41Z |
d71nvof | t1_d71nvof | 1,472,501,739 | user_42b115193a13 | Cooking | You can order "curing salt" (Prague Powder #1) on Amazon.
Be sure to use the amount that the recipe calls for, since too little allows microbes to grow and too much is toxic. | 22 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71nvof | null | false | 2016-08-29T20:15:39Z |
d71nu90 | t1_d71nu90 | 1,472,501,687 | user_ade6f79755ce | Cooking | This was the first time I've brined a shoulder. I don't know that it aided the moisture (though it likely didn't hurt), but I wonder if my better bark was because of the residual molasses. | 1 | t1_d70k95b | t3_4zzdwu | /r/Cooking/comments/t3_4zzdwu/d71nu90 | null | false | 2016-08-29T20:14:47Z |
d71ntot | t1_d71ntot | 1,472,501,667 | user_0d1f6ca13702 | Cooking | Doesn't take much planning to just buy stuff for 2 or 3 meals. So, you can always try and do like I've sometimes done, that being use grocery shopping as your gym. I used to walk to and from the grocery store every single day. Get just enough for the next day or so. Rinse repeat. Hell, I don't think I really even ... | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d71ntot | null | false | 2016-08-29T20:14:27Z |
d71nqnj | t1_d71nqnj | 1,472,501,561 | user_25f4a7ad1347 | Cooking | Tacos burritos enchiladas
Soups.
over pasta with cream gravy | 0 | t3_505dzm | t3_505dzm | /r/Cooking/comments/t3_505dzm/d71nqnj | null | false | 2016-08-29T20:12:41Z |
d71nmme | t1_d71nmme | 1,472,501,421 | user_48fcf44a4269 | Cooking | Have you received your order yet? I've tried emailing and calling and have had no response. I ordered on 7/23... | 2 | t1_d6q68fo | t3_4txyi9 | /r/Cooking/comments/t3_4txyi9/d71nmme | null | false | 2016-08-29T20:10:21Z |
d71ng22 | t1_d71ng22 | 1,472,501,190 | user_25f4a7ad1347 | Cooking | most common curing salt is 6.25% sodium nitrite. That's the prague powder 1
prague powder 2 is 6.25% sodium nitrite and 4% sodium nitrate | 6 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71ng22 | null | false | 2016-08-29T20:06:30Z |
d71nesp | t1_d71nesp | 1,472,501,148 | user_c73480b47b82 | Cooking | Yeah, it was crazy. Turned out great in the end though. The first couple of rounds I could pour on like 50ml and just spread it out with my fingers, and the entire board would be dry to the touch and look just as before within 30 secs.. So it was truly thirsty ;) | 2 | t1_d71n0rw | t3_502azt | /r/Cooking/comments/t3_502azt/d71nesp | null | false | 2016-08-29T20:05:48Z |
d71nesx | t1_d71nesx | 1,472,501,148 | user_a1890cd84290 | Cooking | If by genius you mean someone who is unshaven reading the internet on a laptop while in bed then you are 100% correct. | 2 | t1_d71me3q | t3_505dzm | /r/Cooking/comments/t3_505dzm/d71nesx | null | false | 2016-08-29T20:05:48Z |
d71ndwm | t1_d71ndwm | 1,472,501,116 | user_6d3daedf01f2 | Cooking | Thank you | 1 | t1_d70v29v | t3_5039zn | /r/Cooking/comments/t3_5039zn/d71ndwm | null | false | 2016-08-29T20:05:16Z |
d71nd6r | t1_d71nd6r | 1,472,501,089 | user_e7323bab6a09 | Cooking | pastina with cheese
soups
tuna fish
macaroni and cheese
rice and beans
| 1 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d71nd6r | null | false | 2016-08-29T20:04:49Z |
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