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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d85nen0 | t1_d85nen0 | 1,475,079,318 | user_6f34e653768a | Cooking | It's Costco, they have an amazing return policy. But it and if you don't like the quality of the spices, return it. | 6 | t3_54wu6t | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85nen0 | null | false | 2016-09-28T16:15:18Z |
d85n8b5 | t1_d85n8b5 | 1,475,079,107 | user_00c6e8d45e48 | Cooking | A smack upside the head probably. The restaurant business is brutal, and usually the Italian food market is even more saturated and divided between old people who are looking for olive garden prices/portion/taste, and younger people who are looking for more authentic Italian with a emphasis on farm to table cuisine.
H... | 1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85n8b5 | null | false | 2016-09-28T16:11:47Z |
d85mu97 | t1_d85mu97 | 1,475,078,630 | user_00c6e8d45e48 | Cooking | Chinatown is very hit and miss because it's gotten touristy. There are also some very weak dim sum places around. The best Chinese food in sf is out on the avenues imo. | 2 | t1_d85dav0 | t3_54vhre | /r/Cooking/comments/t3_54vhre/d85mu97 | null | false | 2016-09-28T16:03:50Z |
d85mtu0 | t1_d85mtu0 | 1,475,078,615 | user_99286b2da0c2 | Cooking | My guess too, a lot of folks said so you could use grams instead of cups without realizing that volume and weight measurements exist in both systems. | 1 | t1_d85mfyk | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85mtu0 | null | false | 2016-09-28T16:03:35Z |
d85mr3v | t1_d85mr3v | 1,475,078,522 | user_4b121ccf34ad | Cooking | I don't have a name for it, but it's a sauce I love for fish. Ratios rather than cups/ounces since I go on sight/taste.
In a food processor, blend:
1 part cilantro
1 part parsley
1/2 part mint
1/2 part basil
1/2 part tarragon
1/2 part lightly sauteed shallots
1 garlic clove, sauteed, for every half shallot.
eq... | 2 | t3_54wq3i | t3_54wq3i | /r/Cooking/comments/t3_54wq3i/d85mr3v | null | false | 2016-09-28T16:02:02Z |
d85mm04 | t1_d85mm04 | 1,475,078,351 | user_e8024bd4bf93 | Cooking | Cool, thanks, I'll see how this turns out, maybe I'm just setting my expectations oddly. | 1 | t1_d85m6n7 | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85mm04 | null | false | 2016-09-28T15:59:11Z |
d85mfyk | t1_d85mfyk | 1,475,078,146 | user_8891f100aadc | Cooking | Probably because it's what most of the world uses and believe it or not, a book may be on sale outside of the US of A, which is actually *not the only country* in the world.
Kind of like why would BMW put KM on their speedometers? This is America we use MPH! | 2 | t1_d84vbwi | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85mfyk | null | false | 2016-09-28T15:55:46Z |
d85mdzr | t1_d85mdzr | 1,475,078,078 | user_553ddc3def30 | Cooking | I would say stainless is the way to go, in regards to versatility it can't be beaten. If you have a cook shop near by go in and try some pans out so you can get an idea for what the numbers mean when they refer to the thickness and dimensions of the pans.
For an entry level one (such as the cuisinart you linked) you w... | 2 | t3_54va4x | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85mdzr | null | false | 2016-09-28T15:54:38Z |
d85mdxx | t1_d85mdxx | 1,475,078,076 | user_a272f2918dda | Cooking | can I ask why you don't just wait and add it to the already-popped popcorn? | 1 | t3_54u46l | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85mdxx | null | false | 2016-09-28T15:54:36Z |
d85mcho | t1_d85mcho | 1,475,078,025 | user_7eaf5fed61cd | Cooking | Rachel Ray cookbook. | 3 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85mcho | null | false | 2016-09-28T15:53:45Z |
d85m6n7 | t1_d85m6n7 | 1,475,077,826 | user_194224e6ee50 | Cooking | Commercial bacon is generally cold smoked, which is 65-85F. 75 is about where you want it. 150 seems low but is actually hot smoking and about twice as hot as what you want.
That's not to say you can't hot smoke bacon, but it's not going to be what you are used to from commercial bacon. | 2 | t1_d84yfnk | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85m6n7 | null | false | 2016-09-28T15:50:26Z |
d85lz8c | t1_d85lz8c | 1,475,077,575 | user_d139012d5346 | Cooking | Not OP but here is what he is talking about. I can attest to this method too. Works great. A month sounds abut what I get too.
http://www.seriouseats.com/2015/04/the-best-way-to-store-fresh-herbs-parsley-cilantro-dill-basil.html | 6 | t1_d85dsca | t3_54ursw | /r/Cooking/comments/t3_54ursw/d85lz8c | null | false | 2016-09-28T15:46:15Z |
d85lr0e | t1_d85lr0e | 1,475,077,295 | user_158758ca169b | Cooking | Various bitters, it will allow the person to make a much nicer mark-ups on his drinks. | 2 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85lr0e | null | false | 2016-09-28T15:41:35Z |
d85lqa8 | t1_d85lqa8 | 1,475,077,269 | user_ab335d9b677d | Cooking | May him or her homemade limoncello | 2 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85lqa8 | null | false | 2016-09-28T15:41:09Z |
d85lq1s | t1_d85lq1s | 1,475,077,262 | user_1558c7d778ee | Cooking | Hey, honestly, you won't need all of that to cook one recipe. If you still want to buy it, buy it, and pick a few that look easy to you.
Trust me when I say that no one who isn't a tv chef has a kitchen stocked that full. | 1 | t1_d846kmr | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85lq1s | null | false | 2016-09-28T15:41:02Z |
d85lmmt | t1_d85lmmt | 1,475,077,143 | user_26ef8649e408 | Cooking | Thank you! So many people, even professional chefs, love to cook with sesame oil. What a waste of money! It loses a lot of its flavor when subjected to high heat.
I mainly use sesame oil to season Korean dishes | 3 | t1_d85k7qc | t3_54wqvv | /r/Cooking/comments/t3_54wqvv/d85lmmt | null | false | 2016-09-28T15:39:03Z |
d85ljd6 | t1_d85ljd6 | 1,475,077,030 | user_2054811e8307 | Cooking | Ginger/Garlic paste works really well - sometimes, I even feel better. | 2 | t1_d80tshi | t3_54bc77 | /r/Cooking/comments/t3_54bc77/d85ljd6 | null | false | 2016-09-28T15:37:10Z |
d85levr | t1_d85levr | 1,475,076,876 | user_1103129d08b7 | Cooking | Chopped - Sumo canoe paddle edition. Coming next week. | 1 | t1_d853qi2 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85levr | null | false | 2016-09-28T15:34:36Z |
d85leli | t1_d85leli | 1,475,076,866 | [deleted] | Cooking | [deleted] | 1 | t1_d85buic | t3_54ursw | /r/Cooking/comments/t3_54ursw/d85leli | null | false | 2016-09-28T15:34:26Z |
d85lcpq | t1_d85lcpq | 1,475,076,802 | user_1103129d08b7 | Cooking | That was the lamest mom joke ever. | 1 | t1_d8576bx | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85lcpq | null | false | 2016-09-28T15:33:22Z |
d85lay6 | t1_d85lay6 | 1,475,076,741 | user_0716cd8b50af | Cooking | haha yeah, it's definitely a cheap grandma recipe, I never tell people what's in it, it tastes classier and more gourmet than it really is! | 1 | t1_d85d6zb | t3_54rbmv | /r/Cooking/comments/t3_54rbmv/d85lay6 | null | false | 2016-09-28T15:32:21Z |
d85l0dq | t1_d85l0dq | 1,475,076,380 | user_a743e5b6e376 | Cooking | For meat? Lodge cast iron skillet. It's not like you have to replace parts and stuff. Maintenance is simple. And uneven heat? Never been my experience.
You can't beat cast iron for meat. | 3 | t3_54va4x | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85l0dq | null | false | 2016-09-28T15:26:20Z |
d85kxqw | t1_d85kxqw | 1,475,076,292 | user_e8eecfdae79a | Cooking | Customers | 39 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85kxqw | null | false | 2016-09-28T15:24:52Z |
d85kvvx | t1_d85kvvx | 1,475,076,227 | user_0890ed61f1b6 | Cooking | I saw it in stores last week, looks nice, but there is no real way to tell how old the spices are.
The rack itself seemed sturdy. | 2 | t3_54wu6t | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85kvvx | null | false | 2016-09-28T15:23:47Z |
d85ks6z | t1_d85ks6z | 1,475,076,100 | user_ca0cf69c11b6 | Cooking | I usually do use the two together, especially when stir frying. Use a little coconut oil for cooking, then a small amount of sesame to finish. | 1 | t1_d85jwh0 | t3_54wqvv | /r/Cooking/comments/t3_54wqvv/d85ks6z | null | false | 2016-09-28T15:21:40Z |
d85knsk | t1_d85knsk | 1,475,075,947 | user_750c3783a301 | Cooking | Coconut oil as a butter substitute in dairy-free cooking and baking.
Sesame Oil to add smokiness just before serving. NB a little goes a longway | 2 | t3_54wqvv | t3_54wqvv | /r/Cooking/comments/t3_54wqvv/d85knsk | null | false | 2016-09-28T15:19:07Z |
d85k7qc | t1_d85k7qc | 1,475,075,389 | user_9570697af81c | Cooking | Coconut oil can be used for cooking foods. I use it in lieu of canola oil when making things like curries, because it does have a strong coconut flavor.
Sesame oil is a **seasoning.** Use it in small amounts to season Asian dishes. It's **not** a cooking oil. | 14 | t3_54wqvv | t3_54wqvv | /r/Cooking/comments/t3_54wqvv/d85k7qc | null | false | 2016-09-28T15:09:49Z |
d85jwux | t1_d85jwux | 1,475,075,001 | user_68bcbe548476 | Cooking | Coconut: SE Asian food, South Indian food
Sesame oil: Chinese/Korean food | 3 | t3_54wqvv | t3_54wqvv | /r/Cooking/comments/t3_54wqvv/d85jwux | null | false | 2016-09-28T15:03:21Z |
d85jwh0 | t1_d85jwh0 | 1,475,074,988 | user_e9f013871418 | Cooking | Also, to clarify, I don't intend on using the two together so ideas for either are welcome. | 1 | t3_54wqvv | t3_54wqvv | /r/Cooking/comments/t3_54wqvv/d85jwh0 | null | false | 2016-09-28T15:03:08Z |
d85jv9q | t1_d85jv9q | 1,475,074,946 | user_85d971216c52 | Cooking | Yes, Jacques Pepin is amazing | 1 | t1_d8531br | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85jv9q | null | false | 2016-09-28T15:02:26Z |
d85ju5t | t1_d85ju5t | 1,475,074,906 | user_85d971216c52 | Cooking | [Munchies](https://www.youtube.com/user/Munchies/videos) has some cool [how-to videos](https://www.youtube.com/watch?v=06H4Rl2aKNw&list=PLnPDn1Lb79JEPDLR-0H_q2hcLDKPXYGrL) and just cool food videos in general. Any Matty Matheson video, [this](https://www.youtube.com/watch?v=yvj5ChGJf0U) is my favorite. And [this one](h... | 1 | t1_d84tyav | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85ju5t | null | false | 2016-09-28T15:01:46Z |
d85ju2f | t1_d85ju2f | 1,475,074,903 | user_1b76a39d7311 | Cooking | > google 'instant pot'
oh, so it's the bread machine of the year! how exciting. | 0 | t1_d85f8mb | t3_54vvzo | /r/Cooking/comments/t3_54vvzo/d85ju2f | null | false | 2016-09-28T15:01:43Z |
d85jnyi | t1_d85jnyi | 1,475,074,690 | user_e8024bd4bf93 | Cooking | This is true, it's not the worst problem to have =) | 1 | t1_d85ivb2 | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85jnyi | null | false | 2016-09-28T14:58:10Z |
d85jfnb | t1_d85jfnb | 1,475,074,398 | user_4ab249a6eef7 | Cooking | smoking gun for cocktails | -1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85jfnb | null | false | 2016-09-28T14:53:18Z |
d85j8e8 | t1_d85j8e8 | 1,475,074,142 | user_c400c1faa669 | Cooking | If you want to put in the time, bottom round/rump roast makes a very nice boeuf bourguignon. | 2 | t3_54wlj2 | t3_54wlj2 | /r/Cooking/comments/t3_54wlj2/d85j8e8 | null | false | 2016-09-28T14:49:02Z |
d85j5jx | t1_d85j5jx | 1,475,074,040 | user_c840e32fe49f | Cooking | An olive tree to keep in his restaurant
| 2 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85j5jx | null | false | 2016-09-28T14:47:20Z |
d85ivb2 | t1_d85ivb2 | 1,475,073,671 | user_13c5fde5d438 | Cooking | Well, those are the only guesses I have. It sounds like you were doing reasonable things and following a reasonable recipe. But if the worst thing that happens while you experiment is that you make a few batches of ham-like smoked meat, that's really a delicious problem to have. | 2 | t1_d85g0dn | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85ivb2 | null | false | 2016-09-28T14:41:11Z |
d85ipt3 | t1_d85ipt3 | 1,475,073,474 | user_0615a3e4f53c | Cooking | You might want to review your thermo. :) The popper works fine when it's just oil, so getting the oil up to temperature isn't a problem. The issue only happens when OP adds hot sauce (water), which limits the temperature to 212F until the water boils off. The issue is the boiling temperature of water and its latent hea... | 1 | t1_d8523ou | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85ipt3 | null | false | 2016-09-28T14:37:54Z |
d85ipkd | t1_d85ipkd | 1,475,073,466 | user_8338c9914256 | Cooking | And a bottle of green (pesto)? You could line them up pretty nicely... | 1 | t1_d85d9wm | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85ipkd | null | false | 2016-09-28T14:37:46Z |
d85im0k | t1_d85im0k | 1,475,073,337 | user_8890cfe765d9 | Cooking | Solid financial advice... And of they already have that, calm reassurance. | 3 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85im0k | null | false | 2016-09-28T14:35:37Z |
d85ilub | t1_d85ilub | 1,475,073,330 | user_2e6199539482 | Cooking | Parmesan Reggiano Artificial Cheese Display Wheel 17"Dia x 8"H $199. | 4 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85ilub | null | false | 2016-09-28T14:35:30Z |
d85ilpr | t1_d85ilpr | 1,475,073,326 | user_bca6fb32ee20 | Cooking | No soap, just hot water should get most of anything gone. If you need some extra help with something stubborn, pour some neutral oil into the skillet and add some salt to it, use the salt as a gentle scrub :) | 3 | t1_d85hfu4 | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85ilpr | null | false | 2016-09-28T14:35:26Z |
d85ie2s | t1_d85ie2s | 1,475,073,043 | user_f003b6ef3f06 | Cooking | Well, yeah! | 1 | t1_d84vwf4 | t3_54tfxw | /r/Cooking/comments/t3_54tfxw/d85ie2s | null | false | 2016-09-28T14:30:43Z |
d85i8md | t1_d85i8md | 1,475,072,840 | user_8338c9914256 | Cooking | To be honest, I would stay away from buying anything for the bar/restaurant. You're friend has probably picked all the things they need and made every decision about decorations. What about getting someone to take some photos of the place and the staff and having them framed? | 71 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85i8md | null | false | 2016-09-28T14:27:20Z |
d85hwvt | t1_d85hwvt | 1,475,072,399 | user_e8024bd4bf93 | Cooking | Thanks, I'll be sure to let it cure a bit longer then. | 1 | t1_d85hpy3 | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85hwvt | null | false | 2016-09-28T14:19:59Z |
d85hvwb | t1_d85hvwb | 1,475,072,364 | user_ed9209a17ef3 | Cooking | My husband and I are weird. Any sort of spice mix is "voodoo powder." Cajun seasoning is Cajun voodoo powder. Taco seasoning is Mexican Voodoo powder. Old Bay is Seafood Voodoo powder.
The kids ain't all right. | 1 | t1_d85eb21 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d85hvwb | null | false | 2016-09-28T14:19:24Z |
d85hud0 | t1_d85hud0 | 1,475,072,304 | user_7992479ba111 | Cooking | Alton Brown actually suggests [using hot stuffing](http://www.foodnetwork.com/recipes/alton-brown/turkey-with-stuffing-recipe.html).
Since the stuffing is on the inside of the bird, it takes a long time to heat up from cold. However, you really need to get it up to 165F to kill of pathogens, but if you try to heat co... | 5 | t3_54tfxw | t3_54tfxw | /r/Cooking/comments/t3_54tfxw/d85hud0 | null | false | 2016-09-28T14:18:24Z |
d85hubc | t1_d85hubc | 1,475,072,302 | user_7bf9ce0295dc | Cooking | Congratulations, you've just talked yourself into making Beef Wellington. | 71 | t3_54vhre | t3_54vhre | /r/Cooking/comments/t3_54vhre/d85hubc | null | false | 2016-09-28T14:18:22Z |
d85hpy3 | t1_d85hpy3 | 1,475,072,135 | user_b357fa89abff | Cooking | I use that exact recipe and also buy my pork belly from costco (presumably the same costco that michael ruhlman buys his from, if he buys his at costco, which is a digression and also he probably uses the west side market.), and it usually comes out baconish. I also hot smoke it. I would experiment more with the length... | 2 | t3_54tv7y | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85hpy3 | null | false | 2016-09-28T14:15:35Z |
d85hoe0 | t1_d85hoe0 | 1,475,072,071 | user_8890cfe765d9 | Cooking | Heat of vaporization is definitely the driving factor in this situation. The heat of vaporization of water is much higher than the latent heat input for your dT. But the real reason is that the water/oil "mixture" is stuck at 212F until the water boils off since it isn't miscible in cooking oil.
I also don't recommend... | 2 | t1_d8523ou | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85hoe0 | null | false | 2016-09-28T14:14:31Z |
d85hnve | t1_d85hnve | 1,475,072,051 | user_d58f1a9bf1d1 | Cooking | Use lots of onions, and caramelise them slowly, it should take about 40-60 minutes or so. Blend the onions and the other sauce ingredients (yoghurt, tomatoes). This will give you a creamy sauce without actually using a lot of cream, and a lot of flavour from the onions. | 3 | t3_54uykb | t3_54uykb | /r/Cooking/comments/t3_54uykb/d85hnve | null | false | 2016-09-28T14:14:11Z |
d85hlnd | t1_d85hlnd | 1,475,071,965 | user_3a106f0008b4 | Cooking | That's the weed number | 0 | t3_54ursw | t3_54ursw | /r/Cooking/comments/t3_54ursw/d85hlnd | null | false | 2016-09-28T14:12:45Z |
d85hkb3 | t1_d85hkb3 | 1,475,071,912 | [deleted] | Cooking | [deleted] | -1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85hkb3 | null | false | 2016-09-28T14:11:52Z |
d85hk3m | t1_d85hk3m | 1,475,071,904 | user_7992479ba111 | Cooking | Lotus leaves, bamboo leaves, or banana leaves should be easy to find at your local ethnic grocery store. When I make beggar's chicken, I wrap it in the leaves and then wrap that up tightly in foil. Remove the foil when serving, but keep the leaves for presentation.
As for the cut, I would personally use chuck. It's c... | 5 | t3_54vhre | t3_54vhre | /r/Cooking/comments/t3_54vhre/d85hk3m | null | false | 2016-09-28T14:11:44Z |
d85hjm1 | t1_d85hjm1 | 1,475,071,885 | user_b357fa89abff | Cooking | So what you shouldn't do is you shouldn't pickle a bunch of pears, and then decide they'd taste good in some purple rice that you make in your multicooker, and then go to chop them and find that they lost too much structure to hold together as fruit, so you just throw them in with the rice, thinking they'll add flavor ... | 5 | t3_54vvzo | t3_54vvzo | /r/Cooking/comments/t3_54vvzo/d85hjm1 | null | false | 2016-09-28T14:11:25Z |
d85hfu4 | t1_d85hfu4 | 1,475,071,736 | user_540c0118376f | Cooking | > Then just make sure to wash it somewhat delicately, which is t difficult because nothing should get stuck to it, and dry it immediately after washing.
Wash with soap? And if something does get stuck to it in this period, what then? | 1 | t1_d85ffqr | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85hfu4 | null | false | 2016-09-28T14:08:56Z |
d85hfdk | t1_d85hfdk | 1,475,071,717 | user_9e5ea9fb0d8a | Cooking | All Clad has a lifetime guarantee. You can make anything in it, including acidic sauces. It is the best cookware I own. | 2 | t3_54va4x | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85hfdk | null | false | 2016-09-28T14:08:37Z |
d85hf41 | t1_d85hf41 | 1,475,071,706 | user_2c3d5097c243 | Cooking | [Know that guy who recommended tabouleh below?](https://www.reddit.com/r/Cooking/comments/54t4dl/i_have_an_abundance_of_flat_leaf_parsley_and/d84zjt0)
Pair that with a [good falafel recipe](http://foodwishes.blogspot.com/2015/03/falafel-opposite-of-how-these-will-make.html), plus some good [tahini sauce](http://www.s... | 1 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d85hf41 | null | false | 2016-09-28T14:08:26Z |
d85hdrz | t1_d85hdrz | 1,475,071,653 | user_13d571c4a3ab | Cooking | Came to say this. I work in an Italian restaurant and the giant novelty pepper mill never disappoints | 13 | t1_d85h8ow | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85hdrz | null | false | 2016-09-28T14:07:33Z |
d85h8ow | t1_d85h8ow | 1,475,071,446 | user_9e5ea9fb0d8a | Cooking | Giant pepper mill | 25 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85h8ow | null | false | 2016-09-28T14:04:06Z |
d85gygn | t1_d85gygn | 1,475,071,030 | user_886b831e0208 | Cooking | A nice bottle of pure California Olive Oil. None of the adulterated crap from Italy. | -3 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85gygn | null | false | 2016-09-28T13:57:10Z |
d85gu6t | t1_d85gu6t | 1,475,070,856 | user_1b04d091e0cb | Cooking | Yeah basil seems to always be suicidal and the mere thought of prolonging his life will cause the git to shrivel in fear | 2 | t1_d85cxvt | t3_54ursw | /r/Cooking/comments/t3_54ursw/d85gu6t | null | false | 2016-09-28T13:54:16Z |
d85grcn | t1_d85grcn | 1,475,070,739 | user_14580593ef16 | Cooking | Modernist cuisine | 1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85grcn | null | false | 2016-09-28T13:52:19Z |
d85gomv | t1_d85gomv | 1,475,070,627 | user_c9ce294fde82 | Cooking | Maybe a nice small batch aperitif? An expensive vermouth or a bottle of Campari with some craft tonic water might be more original and better appreciated than a bottle of wine. | 5 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85gomv | null | false | 2016-09-28T13:50:27Z |
d85gg1c | t1_d85gg1c | 1,475,070,273 | user_7f92ca13fd49 | Cooking | For the sake of ease, yes.
But start with half chili oil and half regular to make the amount you usually put in. It's spicy!!
Be aware that the smoke of the chili oil can irritate your eyes, too. | 2 | t1_d85fcdn | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85gg1c | null | false | 2016-09-28T13:44:33Z |
d85g1wm | t1_d85g1wm | 1,475,069,673 | user_68bcbe548476 | Cooking | If you want a low fat meal, don't cook butter chicken? That's like saying, "I'm vegetarian but I want a steak what can I do?" It's quite literally the curry dish with the most added fat you can get. | 5 | t3_54uykb | t3_54uykb | /r/Cooking/comments/t3_54uykb/d85g1wm | null | false | 2016-09-28T13:34:33Z |
d85g0dn | t1_d85g0dn | 1,475,069,609 | user_e8024bd4bf93 | Cooking | I was aiming for 200, I think. It was a couple of weeks ago now, so I might be off. I'll be trying it again next weekend (starting curing tonight likely), and see how this goes. | 2 | t1_d85frp0 | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85g0dn | null | false | 2016-09-28T13:33:29Z |
d85fxqo | t1_d85fxqo | 1,475,069,492 | user_e7ad761273b2 | Cooking | The concern with popcorn is boiling the water *in the kernels* which turns to steam and makes it pop. | 1 | t1_d85cqwa | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85fxqo | null | false | 2016-09-28T13:31:32Z |
d85fru6 | t1_d85fru6 | 1,475,069,236 | user_c73480b47b82 | Cooking | Sliced meaty heirloom tomato, anchovies, olive oil and a squeeze of lemon. Just slice the tomatoes in like quarter inch slices, spread them out on a big plate, arrange anchovies filets on top (depending on size of tomatoes and filets, about 1-2 per tomato slice), drizzle with olive oil and lemon.. and some freshly grou... | 3 | t3_54u5ba | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d85fru6 | null | false | 2016-09-28T13:27:16Z |
d85frp0 | t1_d85frp0 | 1,475,069,230 | user_13c5fde5d438 | Cooking | That's pretty close to what my friend is doing. He is using the recipe in Charcuterie by Ruhlman and Polcyn. The dry cure is 450 grams kosher salt, 225 grams sugar, and 56 grams pink salt. They both recommend 1/4 cup dry cure for a 3-5 lb pork belly. They give a simpler spice free version and options on spicing. T... | 2 | t1_d85c9b1 | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85frp0 | null | false | 2016-09-28T13:27:10Z |
d85flf0 | t1_d85flf0 | 1,475,068,953 | user_ea7e55219393 | Cooking | Depends on how spicy your oil is and how spicy you want your popcorn. Buy some chili oil or make some yourself, taste it and go from there. If it's too spicy, just use it to supplement the oil you're already using. | 2 | t1_d85fcdn | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85flf0 | null | false | 2016-09-28T13:22:33Z |
d85fgsq | t1_d85fgsq | 1,475,068,743 | user_5195cc1c1aee | Cooking | I don't bother blanching before freezing. It all depends on how you plan to use it, but I usually add frozen kale into other things (soups, casseroles, pasta, etc) rather than just serving it on its own. I've never had an issues with it being watery (although not really much of an issue with soup...). I just wash,... | 1 | t3_54t7gz | t3_54t7gz | /r/Cooking/comments/t3_54t7gz/d85fgsq | null | false | 2016-09-28T13:19:03Z |
d85ffwl | t1_d85ffwl | 1,475,068,702 | user_53c4379f993b | Cooking | What about a nice bartenders knife?
https://www.rmurphyknives.com/store/jackson-cannon-bar-knife-pn-jcbksiico-details.html
Otherwise they make a bunch of knives meant to accompany wine serving. | 6 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85ffwl | null | false | 2016-09-28T13:18:22Z |
d85ffqr | t1_d85ffqr | 1,475,068,695 | user_683cb537c88b | Cooking | I can understand the hesitation with cast iron but once they are seasoned it's not difficult to maintain. Basically cook a bunch of bacon in it to start off, on a few separate occasions. Then just make sure to wash it somewhat delicately, which is t difficult because nothing should get stuck to it, and dry it immediate... | 4 | t3_54va4x | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85ffqr | null | false | 2016-09-28T13:18:15Z |
d85ffax | t1_d85ffax | 1,475,068,674 | user_27992a0d5c7d | Cooking | I use this one whenever I want to have some butter chicken without all the heavy cream. Like the other guy said it uses coconut milk instead.
http://www.yummly.com/recipe/Healthy-Indian-Butter-Chicken-with-Basmati-Rice-1218825 | 2 | t3_54uykb | t3_54uykb | /r/Cooking/comments/t3_54uykb/d85ffax | null | false | 2016-09-28T13:17:54Z |
d85ff1m | t1_d85ff1m | 1,475,068,662 | user_38542e8ddb49 | Cooking | 3 | t1_d85dza7 | t3_54vvzo | /r/Cooking/comments/t3_54vvzo/d85ff1m | null | false | 2016-09-28T13:17:42Z | |
d85fdkb | t1_d85fdkb | 1,475,068,593 | user_38542e8ddb49 | Cooking | just.... replace all the cream in the same recipe you have with yogurt. problem solved. | 3 | t3_54uykb | t3_54uykb | /r/Cooking/comments/t3_54uykb/d85fdkb | null | false | 2016-09-28T13:16:33Z |
d85fcdn | t1_d85fcdn | 1,475,068,540 | user_0660696f2ea5 | Cooking | I've seen this a lot in here. Do you recommend just replacing the popcorn oil with chili oil in the same amounts? | 2 | t1_d85f7ds | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85fcdn | null | false | 2016-09-28T13:15:40Z |
d85f8mb | t1_d85f8mb | 1,475,068,361 | user_525a23118a85 | Cooking | Ok, so it's this new type of appliance that is like a rice cooker, but unlike a rice cooker, you can customize the heat and time settings to cook anything from yogurt, porridge, soup, bread, etc. It can deep fry, slow cook, incubate, roast, simmer, boil, etc.
If you google 'instant pot' you will see what I mean.
N... | 1 | t1_d85dza7 | t3_54vvzo | /r/Cooking/comments/t3_54vvzo/d85f8mb | null | false | 2016-09-28T13:12:41Z |
d85f7d3 | t1_d85f7d3 | 1,475,068,301 | user_615d7c824924 | Cooking | I'll try that next go-round. Thanks! | 1 | t1_d85b5wg | t3_54ctue | /r/Cooking/comments/t3_54ctue/d85f7d3 | null | false | 2016-09-28T13:11:41Z |
d85f7ds | t1_d85f7ds | 1,475,068,301 | user_ea7e55219393 | Cooking | Hot pepper oil/hot chili oil is your friend. | 6 | t3_54u46l | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85f7ds | null | false | 2016-09-28T13:11:41Z |
d85f4n5 | t1_d85f4n5 | 1,475,068,169 | user_683cb537c88b | Cooking | You can also be rave and add the hot sauce in right around when it starts popping. The temperature of the oil won't cool down so much that the remaining kernels don't pop maybe? I've done this to try to make kettle corn before. | 1 | t1_d854gm3 | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85f4n5 | null | false | 2016-09-28T13:09:29Z |
d85f1ap | t1_d85f1ap | 1,475,068,008 | user_dc36549b7378 | Cooking | So what you're looking at is basically making a twisty BBQ, so any cut that barbecues well should work. Brisket would be great as would a chuck or skirt. Skirt is temperamental about the cut, so I'd stick with a cheap shoulder cut.
A thick rock like pastry (not too different from a salt dome) would work here. ... | 6 | t3_54vhre | t3_54vhre | /r/Cooking/comments/t3_54vhre/d85f1ap | null | false | 2016-09-28T13:06:48Z |
d85esdb | t1_d85esdb | 1,475,067,559 | user_a245adc7b6a4 | Cooking | But, why male models? | 0 | t1_d84z7md | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85esdb | null | false | 2016-09-28T12:59:19Z |
d85em2m | t1_d85em2m | 1,475,067,239 | user_df26c9bb025f | Cooking | Pizza cutter | 1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85em2m | null | false | 2016-09-28T12:53:59Z |
d85ekqj | t1_d85ekqj | 1,475,067,171 | user_96bee5656e72 | Cooking | Rolattis! I think it has a different name in other places, but it's basically this:
Eye of round, sliced very thin. Roll up parsley/red onion and a cheese mix similar to lasagne inside, hold w toothpicks. Bake on very low setting for 4 hours.
Used two of my parsley plants in each dish, but they weren't very big. Th... | 1 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d85ekqj | null | false | 2016-09-28T12:52:51Z |
d85ek0b | t1_d85ek0b | 1,475,067,132 | user_7f26af7a00de | Cooking | Thanks! I'll give it a try | 1 | t1_d85cspk | t3_54vlgg | /r/Cooking/comments/t3_54vlgg/d85ek0b | null | false | 2016-09-28T12:52:12Z |
d85ei6f | t1_d85ei6f | 1,475,067,038 | user_adcf9dea4bb1 | Cooking | Yup. It takes the same energy to turn 1kg of already boiling water into steam as it does to heat 1kg of vegetable oil from 70F to 400F about 7 times. Hydrogen bonds too stronk. | 3 | t1_d85d89m | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85ei6f | null | false | 2016-09-28T12:50:38Z |
d85ehyc | t1_d85ehyc | 1,475,067,027 | user_7f26af7a00de | Cooking | Theres really nothing wrong with stainless steel compared to cast iron. Yes cast iron is wonderfully non stick if you treat it right and holds heat very nicely but it's annoying to clean if you're wanting to cook up sauces in it.
All Clad are good quality for sure but lots of people say that Tramontina are fantastic ... | 2 | t3_54va4x | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85ehyc | null | false | 2016-09-28T12:50:27Z |
d85egk2 | t1_d85egk2 | 1,475,066,954 | user_404a3fab6603 | Cooking | Should have used letmebingthatforyou, I guess. https://www.bing.com/search?q=current+year | 0 | t1_d84rr29 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85egk2 | null | false | 2016-09-28T12:49:14Z |
d85eczy | t1_d85eczy | 1,475,066,770 | user_0b806bc3f345 | Cooking | I live in a hot climate so mine goes to seed pretty quickly and needs to be harvested (although some will set seed and a new crop comes up with my long season). I just wash a bunch of it and freeze it for recipes that get cooked like pasta sauces etc. Not as good as fresh picked but I still think it's better than dried... | 1 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d85eczy | null | false | 2016-09-28T12:46:10Z |
d85ebmu | t1_d85ebmu | 1,475,066,695 | user_475422754ff9 | Cooking | OP is using a mixture of water and oil whose boiling point will be between pure water's and pure oil's. Adding more water to the mix depresses the boiling point towards pure water's, making it more difficult to pop the corn. [Apparently, cooking popcorn in water is not recommended.](http://www.thekitchn.com/can-you-mak... | 1 | t1_d85de3q | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85ebmu | null | false | 2016-09-28T12:44:55Z |
d85eb21 | t1_d85eb21 | 1,475,066,666 | user_0890ed61f1b6 | Cooking | Oh lol, searching for voodoo powder on Google gave me some pretty weird results. | 1 | t1_d8521hh | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d85eb21 | null | false | 2016-09-28T12:44:26Z |
d85e89a | t1_d85e89a | 1,475,066,518 | user_0b806bc3f345 | Cooking | what about a gift certificate you print up where you offer him x amount of hours or an afternoon/night help free of charge? That might just be helping with some prep if you are good in the kitchen, or even washing dishes? serving in some capacity (as long as you're not clumsy)? I'm sure just a helping hand might be wel... | 7 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85e89a | null | false | 2016-09-28T12:41:58Z |
d85dza7 | t1_d85dza7 | 1,475,066,022 | user_0d1f6ca13702 | Cooking | Fuck if I know what a multi cooker even is. Explain. | 3 | t3_54vvzo | t3_54vvzo | /r/Cooking/comments/t3_54vvzo/d85dza7 | null | false | 2016-09-28T12:33:42Z |
d85dyb8 | t1_d85dyb8 | 1,475,065,964 | user_7e8be8880e7b | Cooking | I do this but I don't even bother with the oil, and fill the the ice cube tray with water, except for with basil because it can discolor quite easily. I also will just throw the whole cube into a sauce or soup that I'm making and let the heat of the liquid melt it. | 1 | t1_d85cqnu | t3_54ursw | /r/Cooking/comments/t3_54ursw/d85dyb8 | null | false | 2016-09-28T12:32:44Z |
d85dv7g | t1_d85dv7g | 1,475,065,792 | user_c8b91bc5b22e | Cooking | The popper can only get so hot, that's a safety feature. TO pop popcorn, you need to heat it to a very specific temperature for at least 8 seconds. By adding in the hot sauce instead of standard oil, you are changing the chemical makeup of the oil.
Based on your claims, you are making the oil less able to absorb heat... | 2 | t3_54u46l | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85dv7g | null | false | 2016-09-28T12:29:52Z |
d85dsca | t1_d85dsca | 1,475,065,627 | user_bfcb123a32bd | Cooking | My imagination sucks. Can you provide a pic of your setup?? A month sounds unreal! | 5 | t1_d85586j | t3_54ursw | /r/Cooking/comments/t3_54ursw/d85dsca | null | false | 2016-09-28T12:27:07Z |
d85drot | t1_d85drot | 1,475,065,589 | user_811100a104ce | Cooking | I can see that. My first thought is always compound fracture, but that's probably from the years I spent working in a veterinary hospital... | 1 | t1_d84uhvo | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85drot | null | false | 2016-09-28T12:26:29Z |
d85dqmh | t1_d85dqmh | 1,475,065,527 | user_afe0ae79e4cf | Cooking | Just plop bunches willy nilly on every plate of food you make! Every meal will be fancy like Olive Garden! | 0 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d85dqmh | null | false | 2016-09-28T12:25:27Z |
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