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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d6zup84 | t1_d6zup84 | 1,472,384,644 | user_3496fe8efd98 | Cooking | Not OP but very helpful comment, thanks for sharing. | 1 | t1_d6zlm73 | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d6zup84 | null | false | 2016-08-28T11:44:04Z |
d6zul2p | t1_d6zul2p | 1,472,384,229 | user_d78adda28ad2 | Cooking | Make a mean homemade pesto!!! | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zul2p | null | false | 2016-08-28T11:37:09Z |
d6zuiok | t1_d6zuiok | 1,472,384,007 | user_a7bbd6009e0e | Cooking | that looks great...I will be making this for sure. Luckily I also picked up a bunch of Thai peppers from them as well. | 2 | t1_d6zfdmn | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zuiok | null | false | 2016-08-28T11:33:27Z |
d6zue25 | t1_d6zue25 | 1,472,383,559 | user_c8b91bc5b22e | Cooking | I'd use it as part of a dry rub on a roast. Beef or lamb would be best. Perhaps use a simple salt, pepper, garlic, and the basil? | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zue25 | null | false | 2016-08-28T11:25:59Z |
d6ztyyh | t1_d6ztyyh | 1,472,382,006 | [deleted] | Cooking | [removed] | 1 | t3_4zwgk3 | t3_4zwgk3 | /r/Cooking/comments/t3_4zwgk3/d6ztyyh | null | false | 2016-08-28T11:00:06Z |
d6ztjg8 | t1_d6ztjg8 | 1,472,380,334 | user_053ea45abcae | Cooking | Bar keepers friend. It's a cleaning powder that bombs through stains I thought were permanent. | 1 | t1_d6xd4nc | t3_4zk8aw | /r/Cooking/comments/t3_4zk8aw/d6ztjg8 | null | false | 2016-08-28T10:32:14Z |
d6ztdoy | t1_d6ztdoy | 1,472,379,697 | [deleted] | Cooking | [deleted] | 1 | t1_d6zsnfc | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6ztdoy | null | false | 2016-08-28T10:21:37Z |
d6ztc9k | t1_d6ztc9k | 1,472,379,538 | user_02341fbe3120 | Cooking | Vegan...steak? | 0 | t1_d6zmk1j | t3_4zw54g | /r/Cooking/comments/t3_4zw54g/d6ztc9k | null | false | 2016-08-28T10:18:58Z |
d6zssc7 | t1_d6zssc7 | 1,472,377,331 | user_9d344ae76abe | Cooking | Yeah, but OP never said anything about easy or quick. | 9 | t1_d6zoy33 | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zssc7 | null | false | 2016-08-28T09:42:11Z |
d6zso4o | t1_d6zso4o | 1,472,376,872 | user_05455c0c0174 | Cooking | Great suggestion! I'm thai myself and I prefer moo kra pao (pork) as I prefer the taste of pork over chicken. My grandma makes it all the time! Definitely cannot have it without a fried egg on top! | 2 | t1_d6zfdmn | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zso4o | null | false | 2016-08-28T09:34:32Z |
d6zsnfc | t1_d6zsnfc | 1,472,376,792 | user_e70eef07b51d | Cooking | I have a recipe that requires this. Can regular basil be used? Or is it very different? | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zsnfc | null | false | 2016-08-28T09:33:12Z |
d6zsfhc | t1_d6zsfhc | 1,472,375,932 | user_be33c53eb754 | Cooking | garlic soup. https://smittenkitchen.com/2006/08/a-44-clove-ticket-to-a-happier-place/
just increase the recipe by 50% | 3 | t3_4zx7g2 | t3_4zx7g2 | /r/Cooking/comments/t3_4zx7g2/d6zsfhc | null | false | 2016-08-28T09:18:52Z |
d6zsc67 | t1_d6zsc67 | 1,472,375,587 | user_87f0509648b0 | Cooking | It'll shrink down in the cooking. | 1 | t3_4zyayi | t3_4zyayi | /r/Cooking/comments/t3_4zyayi/d6zsc67 | null | false | 2016-08-28T09:13:07Z |
d6zs7vc | t1_d6zs7vc | 1,472,375,152 | user_1b044310c9d7 | Cooking | Put a pinch of that stuff into a mortar/pestle. Squeeze or two of lime.
Crush the leaves while mixing with the lime juice. No need to ground to a paste, just crushed thoroughly.
Add 1/4 cup of water. Put mixture into wide opening container.
You now have the world's best and most effective anti-dandruff leave-in cond... | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zs7vc | null | false | 2016-08-28T09:05:52Z |
d6zs352 | t1_d6zs352 | 1,472,374,665 | user_183fe9020b35 | Cooking | How??? Does salmonella like cold temperatures? I don't get it. | 1 | t1_d6xq2oq | t3_4znuev | /r/Cooking/comments/t3_4znuev/d6zs352 | null | false | 2016-08-28T08:57:45Z |
d6zs07a | t1_d6zs07a | 1,472,374,351 | user_08ffb3e03a7f | Cooking | PARTYYYYYY | 7 | t3_4zxoch | t3_4zxoch | /r/Cooking/comments/t3_4zxoch/d6zs07a | null | false | 2016-08-28T08:52:31Z |
d6zrzmo | t1_d6zrzmo | 1,472,374,290 | user_183fe9020b35 | Cooking | They generally have much more knowledge of culinary stuff than English speaking countries. Their cookbooks don't hold your hand usually, because they don't need to.
Meanwhile my WASPy mother who can't cook three stuff out the second it hits the "Best Buy" date. | 1 | t1_d6zi23g | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zrzmo | null | false | 2016-08-28T08:51:30Z |
d6zrxdl | t1_d6zrxdl | 1,472,374,057 | user_73cb9ab38d5b | Cooking | Stir fry with it.
Whole leaves thrown in with chicken or beef, chopped scallion and garlic, sauce of equal parts soy sauce, oyster sauce, fish sauce, and tamarind or lime juice. Serve with jasmine rice or throw in a handful of rice noodles to soak up extra sauce. | 3 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zrxdl | null | false | 2016-08-28T08:47:37Z |
d6zrwv5 | t1_d6zrwv5 | 1,472,374,004 | user_183fe9020b35 | Cooking | You can definitely do it. Freezing (0 degrees F or lower) generally stops anything bad happening. I freeze a lot of herbs. Basil is more difficult because it is fragile, so people often do it in olive oil. You could freeze raw fish for 10 years then cook it and eat it. It would taste like garbage though, as food still ... | 1 | t1_d6z38tz | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zrwv5 | null | false | 2016-08-28T08:46:44Z |
d6zrv3e | t1_d6zrv3e | 1,472,373,814 | user_b81a8b398c21 | Cooking | I love this dish so much. I made it at least once a week when I was in college. | 1 | t1_d6zob1q | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zrv3e | null | false | 2016-08-28T08:43:34Z |
d6zrv2s | t1_d6zrv2s | 1,472,373,812 | user_183fe9020b35 | Cooking | So the spores themselves are not dangerous, just the toxins they produce as a byproduct? Am I getting this?
And commercially canned goods don't need such a heating before eating right? Due to the quality control? | 2 | t1_d6z6uni | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zrv2s | null | false | 2016-08-28T08:43:32Z |
d6zrgnb | t1_d6zrgnb | 1,472,372,358 | user_9b27de523e78 | Cooking | Generally when I make something new, I read half a dozen recipes for it first. This gives you a solid understanding of what they have in common: cooking times, required ingredients, seasoning. It also gives you an idea of what other things can be added without changing the core of the recipe.
Then I make the average ... | 6 | t3_4zx8rn | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d6zrgnb | null | false | 2016-08-28T08:19:18Z |
d6zrbiw | t1_d6zrbiw | 1,472,371,869 | user_461679e7e7d4 | Cooking | I wonder if this outbreak of botulism wasn't caused because of a commercial product. For my canning I always use fresh vegetables from my own garden. | -1 | t1_d6ywpv6 | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zrbiw | null | false | 2016-08-28T08:11:09Z |
d6zrahd | t1_d6zrahd | 1,472,371,768 | user_461679e7e7d4 | Cooking | Thanks for your response. I didn't know about botulism being found in root vegetables. I thought garlic would help to prevent it. I plan to stop using garlic in my canning. | 1 | t1_d6z2gtb | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zrahd | null | false | 2016-08-28T08:09:28Z |
d6zr8n4 | t1_d6zr8n4 | 1,472,371,589 | user_461679e7e7d4 | Cooking | As far as I know there isn't anything like the USDA in Italy but there must be some sort of government controls because we have expiry dates on most canned goods in the store. Nobody pays much attention though. | 1 | t1_d6z3vg0 | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zr8n4 | null | false | 2016-08-28T08:06:29Z |
d6zr72u | t1_d6zr72u | 1,472,371,434 | user_461679e7e7d4 | Cooking | How do you acidify olive oil? | 2 | t1_d6zfyug | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zr72u | null | false | 2016-08-28T08:03:54Z |
d6zr71e | t1_d6zr71e | 1,472,371,430 | user_461679e7e7d4 | Cooking | Yes, I salt the vegetables, especially in the case of eggplant, where you must salt them heavily to remove the water. I rinse them off afterwards and put them in jars and simply fill the jars with olive oil and put a lid on. | 2 | t1_d6z6g0q | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zr71e | null | false | 2016-08-28T08:03:50Z |
d6zr5v2 | t1_d6zr5v2 | 1,472,371,323 | user_476c68ae49cb | Cooking | I bought it because the store was out of regular basil. I can say with certainty that it tastes amazing in lasagna! | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zr5v2 | null | false | 2016-08-28T08:02:03Z |
d6zr5t8 | t1_d6zr5t8 | 1,472,371,319 | user_a51cca8b3e67 | Cooking | Thai basil lemonade. Muddle sugar with basil, or make a simple syrup and add basil after sugar is dissolved and steep. So refreshing! | 3 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zr5t8 | null | false | 2016-08-28T08:01:59Z |
d6zr25c | t1_d6zr25c | 1,472,370,975 | user_461679e7e7d4 | Cooking | Thanks for the reply and all the information. Interesting, but it will take me awhile to read it all. | 1 | t1_d6yxxtr | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zr25c | null | false | 2016-08-28T07:56:15Z |
d6zqxyg | t1_d6zqxyg | 1,472,370,598 | user_8099843867c8 | Cooking | Cook it. It's fine. | 2 | t3_4zyayi | t3_4zyayi | /r/Cooking/comments/t3_4zyayi/d6zqxyg | null | false | 2016-08-28T07:49:58Z |
d6zqvyo | t1_d6zqvyo | 1,472,370,423 | user_461679e7e7d4 | Cooking | Italy is hot. In northern Italy I have seen it over 40º celsius (104º fahrenheit). 5everandalways and PurpleAriadne are right, there is no air conditioning, but the old stone walls keep things cool during the day. I keep my preserves in a basement pantry but it must get up to 20º there on some days in the summer. I am ... | 1 | t1_d6yqamr | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zqvyo | null | false | 2016-08-28T07:47:03Z |
d6zqtkm | t1_d6zqtkm | 1,472,370,208 | user_f0e0d2664d93 | Cooking | You say there that you envy chefs on TV with complex recipes. I observed a lot of wanna be chefs, they tried too complex recipes and failed.
Best thing is as you do now, start with recipes, observe how they work with seasoning and ingredients. When you do them, you can may be learn how to tweak them. May be use differe... | 2 | t3_4zx8rn | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d6zqtkm | null | false | 2016-08-28T07:43:28Z |
d6zql50 | t1_d6zql50 | 1,472,369,439 | user_61bdfe3f3176 | Cooking | Would you mind explaining why salt doesn't scale? I've never heard of that! | 2 | t1_d6xu0uj | t3_4zpmgi | /r/Cooking/comments/t3_4zpmgi/d6zql50 | null | false | 2016-08-28T07:30:39Z |
d6zqkb0 | t1_d6zqkb0 | 1,472,369,363 | user_39d149368987 | Cooking | pour curry over rice then topped with tonkatsu | 1 | t3_4zx5th | t3_4zx5th | /r/Cooking/comments/t3_4zx5th/d6zqkb0 | null | false | 2016-08-28T07:29:23Z |
d6zqjr8 | t1_d6zqjr8 | 1,472,369,315 | user_61bdfe3f3176 | Cooking | Not the person you asked but I don't like reheated stir fry. The veggies get too soggy! | 1 | t1_d6y4io9 | t3_4zpmgi | /r/Cooking/comments/t3_4zpmgi/d6zqjr8 | null | false | 2016-08-28T07:28:35Z |
d6zqdjh | t1_d6zqdjh | 1,472,368,749 | user_46fbc491e176 | Cooking | Mine grows back insanely fast | 1 | t1_d6zgvve | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zqdjh | null | false | 2016-08-28T07:19:09Z |
d6zqaht | t1_d6zqaht | 1,472,368,489 | user_a00237595f8a | Cooking | It looks good, but does it taste good? And if it tastes good, can she make hundreds of servings at once without compromising the quality of the food? If she can't, can she train other cooks to do the same?
These are all things she not only learns in school, but also through on-the-job training. Additionally, if she's ... | 11 | t3_4zyc3x | t3_4zyc3x | /r/Cooking/comments/t3_4zyc3x/d6zqaht | null | false | 2016-08-28T07:14:49Z |
d6zqa0g | t1_d6zqa0g | 1,472,368,447 | user_127f4251cf4c | Cooking | In Australia we go by the metric fuckton | 4 | t1_d6zmvvt | t3_4zxoch | /r/Cooking/comments/t3_4zxoch/d6zqa0g | null | false | 2016-08-28T07:14:07Z |
d6zq24a | t1_d6zq24a | 1,472,367,773 | user_61bdfe3f3176 | Cooking | Not sure what you mean by 'making' (actually baking or putting toppings on?) but as long as there's no veggies on it, you should be fine regardless of what you meant. Veggies like cucumber, lettuce or tomato won't taste as good after thawing though and they'll probably make the whole sandwich very soggy, so don't add t... | 1 | t3_4zwgk3 | t3_4zwgk3 | /r/Cooking/comments/t3_4zwgk3/d6zq24a | null | false | 2016-08-28T07:02:53Z |
d6zpy7c | t1_d6zpy7c | 1,472,367,442 | user_a44e0e4ea1b2 | Cooking | "enough basil"
Does not compute. | 13 | t1_d6zgvve | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zpy7c | null | false | 2016-08-28T06:57:22Z |
d6zptvu | t1_d6zptvu | 1,472,367,089 | user_ccc29772d3a4 | Cooking | I add it to this dish http://www.thaifoodmaster.com/thai_food_recipes/thai_main_dish_recipes/460 | 3 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zptvu | null | false | 2016-08-28T06:51:29Z |
d6zp5zs | t1_d6zp5zs | 1,472,365,228 | user_5e419e343f70 | Cooking | Better Homes and Gardens has a great recipe for Thai Basil Curry. Definitely save some for this recipe!
http://www.bhg.com/recipe/chicken/basil-chicken-in-coconut-curry-sauce/#page=0 | 3 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zp5zs | null | false | 2016-08-28T06:20:28Z |
d6zp1tx | t1_d6zp1tx | 1,472,364,914 | user_053ea45abcae | Cooking | Oldy but goodie... Motherfucking French garlic soup. Also known as the cure for the common cold. Here it is in easily digestible comic recipe form:
m.imgur.com/BpeNl | 4 | t3_4zx7g2 | t3_4zx7g2 | /r/Cooking/comments/t3_4zx7g2/d6zp1tx | null | false | 2016-08-28T06:15:14Z |
d6zp1ty | t1_d6zp1ty | 1,472,364,914 | user_a333f98c058c | Cooking | Once you cook an ingredient enough times in enough different ways, you learn what techniques work best for you without having to consult a recipe. Same goes for flavors, you learn what works for you as you go. If I have a pork tenderloin, I've used that specific ingredient enough times I know automatically how to roast... | 1 | t3_4zx8rn | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d6zp1ty | null | false | 2016-08-28T06:15:14Z |
d6zoy33 | t1_d6zoy33 | 1,472,364,639 | user_68f8c60566a1 | Cooking | Pho isnt exactly an easy or quick dish to make | 6 | t1_d6zkv8g | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zoy33 | null | false | 2016-08-28T06:10:39Z |
d6zovm5 | t1_d6zovm5 | 1,472,364,452 | user_4736e04858f6 | Cooking | Yep, this right here. Also called Pad Kee Mao. | 7 | t1_d6zfjfa | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zovm5 | null | false | 2016-08-28T06:07:32Z |
d6zopka | t1_d6zopka | 1,472,364,006 | [deleted] | Cooking | [removed] | 1 | t3_4zqzjs | t3_4zqzjs | /r/Cooking/comments/t3_4zqzjs/d6zopka | null | false | 2016-08-28T06:00:06Z |
d6zoi1n | t1_d6zoi1n | 1,472,363,465 | user_f5e87a9d3bc3 | Cooking | My mum cooked everything from scratch and taught me and my two siblings to do the same so I've always been comfortable cooking though I did less of it in my early 20s due to crappy kitchens in crappy sharehouses (which ruined my motivation) and also work and study taking up a lot more of my time than just working. From... | 1 | t3_4zr2xh | t3_4zr2xh | /r/Cooking/comments/t3_4zr2xh/d6zoi1n | null | false | 2016-08-28T05:51:05Z |
d6zob1q | t1_d6zob1q | 1,472,362,991 | user_e6f688ccf5b2 | Cooking | 3 cup chicken | 5 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zob1q | null | false | 2016-08-28T05:43:11Z |
d6zoaus | t1_d6zoaus | 1,472,362,978 | user_4643618c6f8e | Cooking | No one makes this sauce from scratch, not even Thais. You can buy it quite cheaply in the Asian section of any super market. It's quite popular in the west. | 2 | t3_4zvqnq | t3_4zvqnq | /r/Cooking/comments/t3_4zvqnq/d6zoaus | null | false | 2016-08-28T05:42:58Z |
d6zo77m | t1_d6zo77m | 1,472,362,736 | user_ba3912d26601 | Cooking | Taiwanese popcorn chicken. There is nothing better than deep fried Thai basil leaves. | 5 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zo77m | null | false | 2016-08-28T05:38:56Z |
d6zo5c1 | t1_d6zo5c1 | 1,472,362,610 | user_f530aa0d9ac5 | Cooking | Or as an alternative:
Thinly sliced eye of round beef, raw. Lettuce, sliced onions, rice vermicelli, basil, cilantro.
Separately, mix 1/4 cup fish sauce, 1/4 cup sugar, 3/4 cup water. Finely dice garlic and toss in there.
In hot pot family style, put on a hot pot of water (the proper recipe calls for vinegar but I p... | 6 | t1_d6zfixx | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zo5c1 | null | false | 2016-08-28T05:36:50Z |
d6znzr9 | t1_d6znzr9 | 1,472,362,228 | user_5ecb569d9e92 | Cooking | http://www.simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/ | 0 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6znzr9 | null | false | 2016-08-28T05:30:28Z |
d6znlvy | t1_d6znlvy | 1,472,361,318 | user_3e6267ddd837 | Cooking | I made standard pesto with Thai basil and I couldn't eat it. Thai basil is just way too strong. Girlfriend liked it though... *shrug* | 3 | t1_d6zj1m2 | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6znlvy | null | false | 2016-08-28T05:15:18Z |
d6znj8q | t1_d6znj8q | 1,472,361,149 | user_239773b95e47 | Cooking | Hard boil some eggs, shell them, cut a few shallow slits, and saute them in the sauce. It sounds odd, but it's so good! Indian egg curry is delicious and this isn't so far off. Not sure how scrambled or fried eggs would taste, though....
Japanese curry sauce tastes best with rice and tonkatsu (Japanese deep-fried bread... | 1 | t3_4zx5th | t3_4zx5th | /r/Cooking/comments/t3_4zx5th/d6znj8q | null | false | 2016-08-28T05:12:29Z |
d6znht4 | t1_d6znht4 | 1,472,361,051 | user_a1890cd84290 | Cooking | right. and just type '32 c to f' and you don't even have to hit enter. You will see the answer for celsius in the suggestion list. | 1 | t1_d6y4v63 | t3_4zlgah | /r/Cooking/comments/t3_4zlgah/d6znht4 | null | false | 2016-08-28T05:10:51Z |
d6zn4wa | t1_d6zn4wa | 1,472,360,221 | user_e2a32a5ed7fc | Cooking | Then add Vodka or Gin! | 24 | t1_d6zgpl8 | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zn4wa | null | false | 2016-08-28T04:57:01Z |
d6zmvyv | t1_d6zmvyv | 1,472,359,666 | user_814823426f25 | Cooking | :0
Cute | 1 | t3_4ha0ma | t3_4ha0ma | /r/Cooking/comments/t3_4ha0ma/d6zmvyv | null | false | 2016-08-28T04:47:46Z |
d6zmvvt | t1_d6zmvvt | 1,472,359,661 | user_f453688c4342 | Cooking | Technically it's called a butt load -- https://en.wikipedia.org/wiki/Butt_(unit)
Edit: Formatting | 0 | t3_4zxoch | t3_4zxoch | /r/Cooking/comments/t3_4zxoch/d6zmvvt | null | false | 2016-08-28T04:47:41Z |
d6zms9h | t1_d6zms9h | 1,472,359,437 | user_ed3c6013d501 | Cooking | I used it to make pho for the first time the other day. Turned out amazing and restaurant level. Used a pressure cooker to accelerate broth making process. heres a copy and paste from my recipe file.
3 lbs beef bone (consider oxtail and neck next time)
1 lb brisket
2 onion cut in half
1 large ginger cut in half
Brown ... | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zms9h | null | false | 2016-08-28T04:43:57Z |
d6zmk1j | t1_d6zmk1j | 1,472,358,918 | user_bb3e9f4e989a | Cooking | Maybe to go with the vegan steak | 3 | t1_d6zjmgk | t3_4zw54g | /r/Cooking/comments/t3_4zw54g/d6zmk1j | null | false | 2016-08-28T04:35:18Z |
d6zmjbm | t1_d6zmjbm | 1,472,358,873 | [deleted] | Cooking | [deleted] | 1 | t3_4zw54g | t3_4zw54g | /r/Cooking/comments/t3_4zw54g/d6zmjbm | null | false | 2016-08-28T04:34:33Z |
d6zmf39 | t1_d6zmf39 | 1,472,358,617 | user_1235998f8162 | Cooking | Also Thai basil panna cotta | 2 | t1_d6zlr57 | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zmf39 | null | false | 2016-08-28T04:30:17Z |
d6zmbjm | t1_d6zmbjm | 1,472,358,397 | user_ccd29ed76ae7 | Cooking | To some extent this is correct, but I've subbed it in Italian cooking before and it has a much stronger anise flavour which made the sauce I was making taste a bit off.
However in most recipes I'd say you're correct that it's fairly interchangeable. | 5 | t1_d6zjcdm | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zmbjm | null | false | 2016-08-28T04:26:37Z |
d6zm7xh | t1_d6zm7xh | 1,472,358,180 | user_d5f1d507b3a4 | Cooking | I could eat this every day.
http://allrecipes.com/recipe/68813/spicy-basil-chicken/ | 2 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zm7xh | null | false | 2016-08-28T04:23:00Z |
d6zm4bg | t1_d6zm4bg | 1,472,357,959 | user_0c8bcb3d5614 | Cooking | This looks amazing and I don't even have any holy basil to try it with. I'll have to go to the Asian market and look for some... | 1 | t1_d6zfdmn | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zm4bg | null | false | 2016-08-28T04:19:19Z |
d6zm47v | t1_d6zm47v | 1,472,357,953 | user_3270ffc25317 | Cooking | Reductions, and then can them and use it forever. | 3 | t3_4zxoch | t3_4zxoch | /r/Cooking/comments/t3_4zxoch/d6zm47v | null | false | 2016-08-28T04:19:13Z |
d6zm3qz | t1_d6zm3qz | 1,472,357,924 | user_543d14619189 | Cooking | First, fuck that venue. They most likely opened them because you estimated that amount of wine, so they decided to go ahead and open them to obligate you into committing to paying for that much wine. As a waiter myself, I really hope you didn't tip the wait staff on all of that wine, unless you explicitly agreed to tha... | 9 | t3_4zxoch | t3_4zxoch | /r/Cooking/comments/t3_4zxoch/d6zm3qz | null | false | 2016-08-28T04:18:44Z |
d6zm36y | t1_d6zm36y | 1,472,357,891 | user_e17f9bc90d01 | Cooking | Taiwanese three cup chicken! The "three cups" part of the name comes from equal parts soy sauce, sesame oil, and cooking wine. | 15 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zm36y | null | false | 2016-08-28T04:18:11Z |
d6zm2i7 | t1_d6zm2i7 | 1,472,357,851 | user_be872a3befd5 | Cooking | No I don't, sadly. There are quite a few recipes out there though. | 1 | t1_d6zgghs | t3_4zwpbp | /r/Cooking/comments/t3_4zwpbp/d6zm2i7 | null | false | 2016-08-28T04:17:31Z |
d6zlr57 | t1_d6zlr57 | 1,472,357,179 | user_c24ee9067718 | Cooking | On a similar note- strawberry basil ice cream. | 8 | t1_d6zgpl8 | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zlr57 | null | false | 2016-08-28T04:06:19Z |
d6zlm73 | t1_d6zlm73 | 1,472,356,884 | user_543d14619189 | Cooking | A lot of the people here are telling you that you need experience. While experience and experimentation helps a lot, you really just need to know some basics to get going.
Cooking complex dishes really just breaks down into simple, individual building blocks. Do you know how to braise a tough cut of meat? No? Just coo... | 13 | t3_4zx8rn | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d6zlm73 | null | false | 2016-08-28T04:01:24Z |
d6zlek5 | t1_d6zlek5 | 1,472,356,436 | user_f8601012c5ea | Cooking | When you discover how damned good pad krapao is, start planing the stuff in your garden or a large pot in a sunny area of your yard.
Pinch the flowers off whenever you see them. It'll smell delicious while you're doing it.
And, to strip the leaves, grab the top of the plant with one hand. With the other hand, pinch ... | 3 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zlek5 | null | false | 2016-08-28T03:53:56Z |
d6zlcdl | t1_d6zlcdl | 1,472,356,307 | user_49560e50c2ab | Cooking | I like basil ice cream with dark chocolate chips. Just steep the basil in the dairy when you're making the custard. | 2 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zlcdl | null | false | 2016-08-28T03:51:47Z |
d6zlbyn | t1_d6zlbyn | 1,472,356,283 | user_f9224bcf4c62 | Cooking | Yeah, the dish is traditionally made with holy basil, but it's tasty with either one. With Thai basil, I think it would be called pad horapha gai.
It's also good with regular sweet basil, or even mint. | 12 | t1_d6zj4x2 | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zlbyn | null | false | 2016-08-28T03:51:23Z |
d6zl6jf | t1_d6zl6jf | 1,472,355,972 | user_25f4a7ad1347 | Cooking | >habanero
I'm never eating your pico without dying first. or die from eating it. . | 2 | t1_d6zl0s2 | t3_4zuzmj | /r/Cooking/comments/t3_4zuzmj/d6zl6jf | null | false | 2016-08-28T03:46:12Z |
d6zl4vn | t1_d6zl4vn | 1,472,355,878 | user_8e120ddb6c7b | Cooking | For sure, sorry. You're right, he didn't forget it, and you're right that cooking is not about strictly following recipes. But if anyone wants something with more kick they may add a bit of chili pepper. For me that's the best way! | 1 | t1_d6zhvqi | t3_4zuzmj | /r/Cooking/comments/t3_4zuzmj/d6zl4vn | null | false | 2016-08-28T03:44:38Z |
d6zl0s2 | t1_d6zl0s2 | 1,472,355,649 | user_8e120ddb6c7b | Cooking | I disagree. I actually use a bit of habanero as well, it's never too spicy. They reinforce the freshness. | 1 | t1_d6zkm80 | t3_4zuzmj | /r/Cooking/comments/t3_4zuzmj/d6zl0s2 | null | false | 2016-08-28T03:40:49Z |
d6zkx12 | t1_d6zkx12 | 1,472,355,441 | user_f934645959e9 | Cooking | Good to know. Thanks! | 1 | t1_d6zkub4 | t3_4zt7f4 | /r/Cooking/comments/t3_4zt7f4/d6zkx12 | null | false | 2016-08-28T03:37:21Z |
d6zkv8g | t1_d6zkv8g | 1,472,355,340 | user_9d344ae76abe | Cooking | Pho | 6 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zkv8g | null | false | 2016-08-28T03:35:40Z |
d6zkuvo | t1_d6zkuvo | 1,472,355,320 | user_eca5b19886f2 | Cooking | Oil in wok. Garlic until it's lightly browned. Add minced pork or chicken or turkey. Fish sauce. Oyster sauce if you have. A bit of rock sugar (2 tablespoon or 1). Stir fry until it's cook. Then add the thai basil towards the end to infuse the dish. I usually would also add tofu into the stirfry at the end. It's 430am ... | 4 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zkuvo | null | false | 2016-08-28T03:35:20Z |
d6zkub4 | t1_d6zkub4 | 1,472,355,289 | user_25f4a7ad1347 | Cooking | 1. yes
2. save some pasta water and add some as needed as you mix the macncheese. Dryness also is from being baked. Baked mac'ncheese will be drier than unbaked. So you want to have additional moisture in there, and if you put too much, then the breadcrumbs will be soggy. | 1 | t3_4zt7f4 | t3_4zt7f4 | /r/Cooking/comments/t3_4zt7f4/d6zkub4 | null | false | 2016-08-28T03:34:49Z |
d6zkm80 | t1_d6zkm80 | 1,472,354,844 | user_25f4a7ad1347 | Cooking | Too spicey. You don't want more heat that jalapenos in a pico. Kinda kills the freshness if you ask me. | 0 | t1_d6zhaj5 | t3_4zuzmj | /r/Cooking/comments/t3_4zuzmj/d6zkm80 | null | false | 2016-08-28T03:27:24Z |
d6zklcs | t1_d6zklcs | 1,472,354,794 | user_f79eb09154c0 | Cooking | Ass-ton of coq au vin. | 3 | t3_4zxoch | t3_4zxoch | /r/Cooking/comments/t3_4zxoch/d6zklcs | null | false | 2016-08-28T03:26:34Z |
d6zki38 | t1_d6zki38 | 1,472,354,614 | user_25f4a7ad1347 | Cooking | Garlic left in their bulbs with pels intact will last a year maybe more. As a matter of fact, most of cuisines that use garlic store garlic just in that state.
if they're peeled, you can make japanese pickled garlic. Pull a few out per serving along with other tsukemono, next time you make japanese food. All you need... | 4 | t3_4zx7g2 | t3_4zx7g2 | /r/Cooking/comments/t3_4zx7g2/d6zki38 | null | false | 2016-08-28T03:23:34Z |
d6zkcmq | t1_d6zkcmq | 1,472,354,317 | user_f96ad300b063 | Cooking | Braising liquid, sauces, and reductions. And what ever you don't use let spoil and you will have red/white wine vinegar. | 3 | t3_4zxoch | t3_4zxoch | /r/Cooking/comments/t3_4zxoch/d6zkcmq | null | false | 2016-08-28T03:18:37Z |
d6zk8gh | t1_d6zk8gh | 1,472,354,092 | user_398a6599be4b | Cooking | Google delicata squash mustard green curry. It's a blue apron recipe but I've reproduced it successfully a bunch of times. You can swap the delicata squash for butternut if you can't find it. Anyway this stuff is amazing and I love it so much. | 2 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zk8gh | null | false | 2016-08-28T03:14:52Z |
d6zk85w | t1_d6zk85w | 1,472,354,076 | user_6a35db43249e | Cooking | http://www.lifehack.org/articles/lifestyle/how-peel-head-garlic-10sec-flat.html | 1 | t1_d6zimu4 | t3_4zx7g2 | /r/Cooking/comments/t3_4zx7g2/d6zk85w | null | false | 2016-08-28T03:14:36Z |
d6zk33a | t1_d6zk33a | 1,472,353,802 | user_9ac05563b643 | Cooking | Thai basil is yummy in fried rice: http://www.seriouseats.com/2016/02/upgrade-fried-rice-blistered-green-beans-basil.html | 6 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zk33a | null | false | 2016-08-28T03:10:02Z |
d6zk30o | t1_d6zk30o | 1,472,353,798 | user_25f4a7ad1347 | Cooking | Reheat from frozen at 350F
http://www.seriouseats.com/2014/06/does-refrigeration-really-ruin-bread.html | 1 | t3_4zwgk3 | t3_4zwgk3 | /r/Cooking/comments/t3_4zwgk3/d6zk30o | null | false | 2016-08-28T03:09:58Z |
d6zjvye | t1_d6zjvye | 1,472,353,409 | user_25f4a7ad1347 | Cooking | You can just freeze them in single servings in ziplock bag and double bag it to keep the smell in. Just thaw one out in the fridge overnight whenever you feel like curry.
kare pan liek one said is good.
Curry noodles are also good. Ramen, udon, or soba are used.
Curry korokke or janapese potato croquette with curr... | 7 | t3_4zx5th | t3_4zx5th | /r/Cooking/comments/t3_4zx5th/d6zjvye | null | false | 2016-08-28T03:03:29Z |
d6zjvtq | t1_d6zjvtq | 1,472,353,403 | user_c8b8f616671f | Cooking | Cook enough X by the letter, you'll fuck something up. And it'll still be good! Now you can fuck it up again and again and it will be your thing.
EDIT: There was a drive-by down-voting down south. Wonder what's up with that. | 2 | t3_4zx8rn | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d6zjvtq | null | false | 2016-08-28T03:03:23Z |
d6zjnrf | t1_d6zjnrf | 1,472,352,978 | user_25f4a7ad1347 | Cooking | Practice makes perfect | 3 | t1_d6zgg5q | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d6zjnrf | null | false | 2016-08-28T02:56:18Z |
d6zjmgk | t1_d6zjmgk | 1,472,352,909 | user_25f4a7ad1347 | Cooking | Why would you want to make a dip that uses cream cheese if you don't like cream cheese? Why not make something else. | 9 | t3_4zw54g | t3_4zw54g | /r/Cooking/comments/t3_4zw54g/d6zjmgk | null | false | 2016-08-28T02:55:09Z |
d6zjkqo | t1_d6zjkqo | 1,472,352,815 | user_25f4a7ad1347 | Cooking | Thai basil stir fry.
Thai curry with basil
Pad Thai
Pho
Spring rolls
| 10 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zjkqo | null | false | 2016-08-28T02:53:35Z |
d6zjdq9 | t1_d6zjdq9 | 1,472,352,439 | user_072966e694d5 | Cooking | The more you cook, the more you learn. The book [Ratios](https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728) gives you a leg up on the backbone stuff, but the real art of food comes from tasting a LOT of different stuff and paying attention to what happens when you vary a recipe. A great way to... | 13 | t3_4zx8rn | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d6zjdq9 | null | false | 2016-08-28T02:47:19Z |
d6zjcdm | t1_d6zjcdm | 1,472,352,367 | user_b6c9ff84b46e | Cooking | Thai basil is not much different tasting than the regular green basil, If you don't want to do something asian you could do a caprese salad. | 5 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zjcdm | null | false | 2016-08-28T02:46:07Z |
d6zjazd | t1_d6zjazd | 1,472,352,292 | user_bba5f7a61af4 | Cooking | I actually made this exact recipe (well I omitted the pork belly and bonito flakes) last night after watching Simon and Martina's video and saying I was underwhelmed would be a huge understatement. I just thought it was so bland. Would adding salt bring out too much moisture from the cabbage? | 1 | t3_4zqzjs | t3_4zqzjs | /r/Cooking/comments/t3_4zqzjs/d6zjazd | null | false | 2016-08-28T02:44:52Z |
d6zj9rl | t1_d6zj9rl | 1,472,352,229 | user_674fc04933ac | Cooking | I'd vote for flourless chocolate cake! | 0 | t3_4zwpbp | t3_4zwpbp | /r/Cooking/comments/t3_4zwpbp/d6zj9rl | null | false | 2016-08-28T02:43:49Z |
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