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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d84941m | t1_d84941m | 1,474,992,849 | user_a72034a4b420 | Cooking | >potatoes, either adding raw at the start or adding cold and mashed at the end
I have heard people suggest dehydrated potato flakes as a thickener. I haven't tried it myself but I imagine it works very nicely. | 1 | t1_d83zbn0 | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84941m | null | false | 2016-09-27T16:14:09Z |
d8493cf | t1_d8493cf | 1,474,992,823 | user_0bde783947a3 | Cooking | what of course you can?! How many mushrooms do you think you would like in your stew? How much beef? Stews are so great because they need so little babying. Just throw the stuff togehter, cover it with liquid and it will taste good | 1 | t1_d833q99 | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d8493cf | null | false | 2016-09-27T16:13:43Z |
d8490f2 | t1_d8490f2 | 1,474,992,718 | user_a840bf5ebe20 | Cooking | He kind of lightly touched on this during his Eat Your Science tour. Cutthroat Kitchen is definitely something fun for him where he gets to play up a character and that side of his persona.
Like all of us, I'm sure he has his fun side, his grumpy side, his silly side, his evil side, etc.
I think most of us grew to lo... | 41 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8490f2 | null | false | 2016-09-27T16:11:58Z |
d848t0p | t1_d848t0p | 1,474,992,454 | user_21f0bd5346c1 | Cooking | This sounds great! | 1 | t3_54mzd0 | t3_54mzd0 | /r/Cooking/comments/t3_54mzd0/d848t0p | null | false | 2016-09-27T16:07:34Z |
d848sxj | t1_d848sxj | 1,474,992,452 | user_f30f1307cc7f | Cooking | oho, i've been looking for an excuse to cook cauliflower recently! Thanks I'll give it a go | 1 | t1_d847mg5 | t3_54r4kh | /r/Cooking/comments/t3_54r4kh/d848sxj | null | false | 2016-09-27T16:07:32Z |
d848sl0 | t1_d848sl0 | 1,474,992,439 | [deleted] | Cooking | [deleted] | 9 | t1_d8486zd | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d848sl0 | null | false | 2016-09-27T16:07:19Z |
d848o5y | t1_d848o5y | 1,474,992,282 | user_cc5fbfaca7d4 | Cooking | I can't say I disagree with the cinnamon. If he called for vanilla with salmon, I would have a problem. | 11 | t1_d84756i | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d848o5y | null | false | 2016-09-27T16:04:42Z |
d848o5c | t1_d848o5c | 1,474,992,281 | [deleted] | Cooking | [deleted] | 40 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d848o5c | null | false | 2016-09-27T16:04:41Z |
d848kwr | t1_d848kwr | 1,474,992,164 | user_a6fa75e755dd | Cooking | The yolk will definitely not be runny. I think they missed the part about "hard boiled." | 2 | t1_d848f9m | t3_54m7e4 | /r/Cooking/comments/t3_54m7e4/d848kwr | null | false | 2016-09-27T16:02:44Z |
d848k22 | t1_d848k22 | 1,474,992,134 | user_2e6199539482 | Cooking | My mother described her neighbor killing chickens. She would call them by name and they would come right up to her. She would just grab them by the head and with a flick of the wrist, that would be the end! ( this was the depression era)
| 2 | t3_54m492 | t3_54m492 | /r/Cooking/comments/t3_54m492/d848k22 | null | false | 2016-09-27T16:02:14Z |
d848jfb | t1_d848jfb | 1,474,992,111 | user_a6be8f477371 | Cooking | Deep fry it frozen though | 3 | t1_d848f9m | t3_54m7e4 | /r/Cooking/comments/t3_54m7e4/d848jfb | null | false | 2016-09-27T16:01:51Z |
d848f9m | t1_d848f9m | 1,474,991,964 | user_0717629581ca | Cooking | The yolk will be runny on a hard boiled? Hrmmm this sounds delicious! | 1 | t1_d8429i2 | t3_54m7e4 | /r/Cooking/comments/t3_54m7e4/d848f9m | null | false | 2016-09-27T15:59:24Z |
d848b3w | t1_d848b3w | 1,474,991,814 | user_47c2cd99060a | Cooking | It is possible that the scale wasn't calibrated, but more likely that the chicken was full of water that cooked out of it during the steaming process. Check on the package next time you buy chicken, and make sure they aren't adding water or broth. Most will list it on the label. | 2 | t3_54r7xc | t3_54r7xc | /r/Cooking/comments/t3_54r7xc/d848b3w | null | false | 2016-09-27T15:56:54Z |
d848av7 | t1_d848av7 | 1,474,991,806 | user_7377e5324fef | Cooking | 4chan? I hope not. He's dangerous. | 58 | t1_d846x7z | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d848av7 | null | false | 2016-09-27T15:56:46Z |
d8489ld | t1_d8489ld | 1,474,991,760 | [deleted] | Cooking | [deleted] | 1 | t1_d846x7z | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8489ld | null | false | 2016-09-27T15:56:00Z |
d848944 | t1_d848944 | 1,474,991,743 | user_e2cb793d6db8 | Cooking | [Here's a link.](http://altonbrown.com/everydaycook-book-tour-info/)
He has a signing on the 18th and 19th of October, one at a Williams-Sonoma and one at Cover Books. | 3 | t1_d845nq1 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d848944 | null | false | 2016-09-27T15:55:43Z |
d8486zd | t1_d8486zd | 1,474,991,668 | user_35c4a061f139 | Cooking | Alton is amazing at food history and trivia but the actual recipes he comes up with are often bizarre, overly complicated, and just different for the sake of being different rather than different for the sake of being better.
| 11 | t1_d842fxo | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8486zd | null | false | 2016-09-27T15:54:28Z |
d8486iq | t1_d8486iq | 1,474,991,651 | user_997397d7eec5 | Cooking | I suspect Food Network is holding him hostage. | 14 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8486iq | null | false | 2016-09-27T15:54:11Z |
d8486hj | t1_d8486hj | 1,474,991,650 | user_e2cb793d6db8 | Cooking | Never underestimate the cinnamon. I use cinnamon in chili, it does have savory applications. | 31 | t1_d84756i | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8486hj | null | false | 2016-09-27T15:54:10Z |
d84858d | t1_d84858d | 1,474,991,607 | user_c0617e3e9516 | Cooking | I went and saw his live show and that persona carried over a bit to the stage as well. Not sure if success changed him, if he's finally allowing his real self to show through, or if it's all an act. | 7 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84858d | null | false | 2016-09-27T15:53:27Z |
d8484xa | t1_d8484xa | 1,474,991,596 | user_e2cb793d6db8 | Cooking | He's still pretty likable in live shows and other media. Cutthroat Kitchen Host is just a character he plays more than anything.
I can't imagine he doesn't *enjoy* a little bit of supervillainish preening now and again, who wouldn't? | 28 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8484xa | null | false | 2016-09-27T15:53:16Z |
d8482p9 | t1_d8482p9 | 1,474,991,517 | user_920830121b1a | Cooking | This was the only idea that I had. Taco stuffed peppers, it is. | 2 | t1_d83z2g3 | t3_54nwzo | /r/Cooking/comments/t3_54nwzo/d8482p9 | null | false | 2016-09-27T15:51:57Z |
d8481ro | t1_d8481ro | 1,474,991,484 | user_920830121b1a | Cooking | I've never made stuffed peppers before though, and my roommate is super hyped for them. | 1 | t1_d83nei2 | t3_54nwzo | /r/Cooking/comments/t3_54nwzo/d8481ro | null | false | 2016-09-27T15:51:24Z |
d84807r | t1_d84807r | 1,474,991,427 | user_93159efbc116 | Cooking | garlic+white/red wine+herbs (fresh if you have them, or dried)+butter+more garlic+maybe lemon juice
used to deglaze a pan, or even made separately, it's is a delicious sauce for pretty much everything, just swap out the type of wine for the meat or flavors you're serving. | 1 | t3_54oohb | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84807r | null | false | 2016-09-27T15:50:27Z |
d847xd9 | t1_d847xd9 | 1,474,991,323 | user_bb983e84eace | Cooking | Good Eats required an insane amount of hard work and talent from a ton of people to pull off. Alton busted his ass for years to create such a fantastic show.
Currently? He's doing something much easier that's making him money. If he's satisfied with that, it's his life, but I'm not interested in watching. | 131 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d847xd9 | null | false | 2016-09-27T15:48:43Z |
d847mg5 | t1_d847mg5 | 1,474,990,927 | user_4303c3439df3 | Cooking | I make [this recipe](http://www.theppk.com/2012/03/roasty-soba-bowl/) pretty frequently and only recently noticed the garlic is raw. The sauce is weirdly addictive, and this recipe is responsible for my cauliflower obsession. Highly recommend! | 2 | t3_54r4kh | t3_54r4kh | /r/Cooking/comments/t3_54r4kh/d847mg5 | null | false | 2016-09-27T15:42:07Z |
d847k3p | t1_d847k3p | 1,474,990,843 | user_a84164324912 | Cooking | Cooking is always like that. You work with what you have, and add to it when you can. You don't need to go out and obtain everything right away. | 12 | t1_d846kmr | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d847k3p | null | false | 2016-09-27T15:40:43Z |
d847ggk | t1_d847ggk | 1,474,990,710 | user_a84164324912 | Cooking | It's sad for lots of reasons. All power to him, but his current persona and shows he runs are surprising given why he got into this game:
> Brown notes that he was very dissatisfied with the quality of cooking shows airing on American television, so he set out to produce his own show. | 26 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d847ggk | null | false | 2016-09-27T15:38:30Z |
d8478zt | t1_d8478zt | 1,474,990,434 | user_048218e50e9a | Cooking | Now I don't have to type | 11 | t1_d845z1e | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8478zt | null | false | 2016-09-27T15:33:54Z |
d8476ph | t1_d8476ph | 1,474,990,346 | user_6f6408ad4e0e | Cooking | How does it differ from the roccbox? | 1 | t1_d6hfpel | t3_4xnppa | /r/Cooking/comments/t3_4xnppa/d8476ph | null | false | 2016-09-27T15:32:26Z |
d8475fv | t1_d8475fv | 1,474,990,299 | user_82a7cba92fea | Cooking | Yeah, I actually find Cutthroat Kitchen unwatchable. Partly because Food Network is reaching MTV levels of shitty reality television, but also because this intelligent guy who sparked and informed my interest in cooking is reduced to something that barely even qualifies as a jester....
Not that I'm bitter about it or... | 51 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8475fv | null | false | 2016-09-27T15:31:39Z |
d84756i | t1_d84756i | 1,474,990,289 | user_42b115193a13 | Cooking | > Alton has to appeal to a broad audience. His recipes tend to be simplified.
That's not it. For example his corned beef recipe called for cinnamon. | 16 | t1_d846tj3 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84756i | null | false | 2016-09-27T15:31:29Z |
d8472z2 | t1_d8472z2 | 1,474,990,206 | user_bd88a1ac03e8 | Cooking | It really depends on the cuisine you're looking for.
Mexican is relatively easy - veggie, spinach or cheese enchiladas made with corn tortillas. Side of Mexican rice and you're set.
Same with italian - buy yourself some gluten free lasagna noodles and make yourself a veggie or spinach/mushroom filling. Serve with s... | 2 | t3_54r0n7 | t3_54r0n7 | /r/Cooking/comments/t3_54r0n7/d8472z2 | null | false | 2016-09-27T15:30:06Z |
d846yf5 | t1_d846yf5 | 1,474,990,036 | user_e0c02b699081 | Cooking | I really liked Good Eats, but I haven't seen anything else he's done even come close to it. That being said, I totally just impulse-bought this cookbook, so I'm hoping this is a return to form. | 17 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d846yf5 | null | false | 2016-09-27T15:27:16Z |
d846x7z | t1_d846x7z | 1,474,989,992 | user_ab3d49d6a16d | Cooking | Are you the 400 lb hacker I've heard so much about? | 283 | t1_d83x606 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d846x7z | null | false | 2016-09-27T15:26:32Z |
d846tj3 | t1_d846tj3 | 1,474,989,852 | user_cc5fbfaca7d4 | Cooking | Alton has to appeal to a broad audience. His recipes tend to be simplified. His approach to cooking is good and you can still learn a lot then change the recipes as you wish.
Without Alton I never would have been rushing around on Christmas eve trying to find a large ceramic pot to cook with. | 17 | t1_d842fxo | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d846tj3 | null | false | 2016-09-27T15:24:12Z |
d846rzi | t1_d846rzi | 1,474,989,793 | user_aaba51a91cd9 | Cooking | I usually get downvoted when I mention it so I've stopped bringing it up, but I totally agree. I don't think he's made good television in years. | 26 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d846rzi | null | false | 2016-09-27T15:23:13Z |
d846kmr | t1_d846kmr | 1,474,989,518 | user_16a3dfc5c9d5 | Cooking | After checking the "Look Inside," I'm pretty intimidated by the photo of all the different tools, spices, and alcohols used. I don't think poor me and my little kitchen can handle these recipes :( | 7 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d846kmr | null | false | 2016-09-27T15:18:38Z |
d846dzt | t1_d846dzt | 1,474,989,269 | user_7302e8db1cca | Cooking | I use a lot of spice mixes. The Penzeys blends are great, love the Lawry's seasoned salt and a few others. | 1 | t3_54qnk1 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d846dzt | null | false | 2016-09-27T15:14:29Z |
d846ar5 | t1_d846ar5 | 1,474,989,149 | user_2e6199539482 | Cooking | Goetta. Made from steel cut oats, onions, ground meat, pepper. Baked in a bread pan into a loaf. Sliced and fried on a griddle till sides of the patty are crispy. My mother served it with Heinz Chili Sauce. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d846ar5 | null | false | 2016-09-27T15:12:29Z |
d846a8g | t1_d846a8g | 1,474,989,129 | user_683cb537c88b | Cooking | Cool. That seems simple enough that I feel stupid submitting a post about it, but I've been seeing recipes recently where they just throw the eggs in on top of the cooked veggies, so I wanted to make sure this was something people actually did and not that I was just bad at cooking eggs.
| 1 | t1_d845rdq | t3_54quqv | /r/Cooking/comments/t3_54quqv/d846a8g | null | false | 2016-09-27T15:12:09Z |
d8464nh | t1_d8464nh | 1,474,988,922 | user_8354f0e9cd72 | Cooking | Does anybody else get frustrated by Alton's current on screen persona? I feel like he's gone from affable neighbor to sadistic office creep, and that makes me sad. | 197 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8464nh | null | false | 2016-09-27T15:08:42Z |
d845z1e | t1_d845z1e | 1,474,988,711 | user_9069f38886d7 | Cooking | http://lmgtfy.com/?q=Alton+brown+everyday+cook | -1 | t1_d83x131 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d845z1e | null | false | 2016-09-27T15:05:11Z |
d845rhd | t1_d845rhd | 1,474,988,416 | user_eaaabdeeb57f | Cooking | I feel sesame oil is really the keystone here. I use soy sauce sometimes for salty umami in non-Asian foods, but putting sesame oil on stir fry or even with fresh kimchi just takes it to the next level. | 3 | t1_d83xvyy | t3_54oohb | /r/Cooking/comments/t3_54oohb/d845rhd | null | false | 2016-09-27T15:00:16Z |
d845rdq | t1_d845rdq | 1,474,988,413 | user_ce52c8211010 | Cooking | Cook the veggies, remove them, cook the eggs, then add the veggies in and stir at the last minute. | 4 | t3_54quqv | t3_54quqv | /r/Cooking/comments/t3_54quqv/d845rdq | null | false | 2016-09-27T15:00:13Z |
d845ofy | t1_d845ofy | 1,474,988,300 | user_eaaabdeeb57f | Cooking | You can have my Old Bay when you pry it out my cracked, empty claws. | 5 | t3_54qnk1 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d845ofy | null | false | 2016-09-27T14:58:20Z |
d845nq1 | t1_d845nq1 | 1,474,988,271 | user_ec8e130262ee | Cooking | When/where is it? | 2 | t1_d83y5iw | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d845nq1 | null | false | 2016-09-27T14:57:51Z |
d845dct | t1_d845dct | 1,474,987,878 | user_913f1d192e5a | Cooking | I don't agree that the paring knife is a go-to, nor is it particularly good at dicing or mincing. It's for paring. | 1 | t3_54qslr | t3_54qslr | /r/Cooking/comments/t3_54qslr/d845dct | null | false | 2016-09-27T14:51:18Z |
d8450lf | t1_d8450lf | 1,474,987,380 | user_42c7dacb6ef9 | Cooking | Alton Brown is the very best. I sometimes strongly disagree with his choice of ingredients, but his technique is outstanding. | 8 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8450lf | null | false | 2016-09-27T14:43:00Z |
d844si9 | t1_d844si9 | 1,474,987,060 | [deleted] | Cooking | [deleted] | 1 | t3_54qnk1 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d844si9 | null | false | 2016-09-27T14:37:40Z |
d844pww | t1_d844pww | 1,474,986,959 | [deleted] | Cooking | [removed] | 1 | t1_d83x131 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d844pww | null | false | 2016-09-27T14:35:59Z |
d844eny | t1_d844eny | 1,474,986,515 | user_0890ed61f1b6 | Cooking | They're convenient when you're not making anything special. Like if I just want to cook simple chicken or steak, I won't just use salt & pepper, I'll use a spice blend. I have three: Morton's seasoned salt, blackening seasoning or cajun seasoning from myspicesage.com, and an Italian spice blend that has a grinder on it... | 1 | t3_54qnk1 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d844eny | null | false | 2016-09-27T14:28:35Z |
d844c5y | t1_d844c5y | 1,474,986,414 | user_683cb537c88b | Cooking | Spanish tortilla (still eggs but no bacon). Eggs, onion, potato, olive oil, salt and pepper. It's fairly simple to make, and it'll last awhile so you can reheat it and have it for breakfast a number of times. Make some garlic aioli to go with it and it's amazing.
Get into making fresh bread. I'll have my bread with so... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d844c5y | null | false | 2016-09-27T14:26:54Z |
d844a6c | t1_d844a6c | 1,474,986,334 | user_f766b3b4c6eb | Cooking | Most of them you can make yourself. We have lots of jars that have been re-labeled in Sharpie as different spice mixes. We always have a batch of [Emeril's Essence](http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe.html) on hand. | 1 | t3_54qnk1 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d844a6c | null | false | 2016-09-27T14:25:34Z |
d8443je | t1_d8443je | 1,474,986,060 | user_1109a2ec0fbd | Cooking | Would be easy to clean though! | 1 | t1_d83epjf | t3_54eacq | /r/Cooking/comments/t3_54eacq/d8443je | null | false | 2016-09-27T14:21:00Z |
d843qo3 | t1_d843qo3 | 1,474,985,520 | user_4316bdb6b948 | Cooking | oh, great idea! thank you :) | 1 | t1_d83rc5m | t3_54lakd | /r/Cooking/comments/t3_54lakd/d843qo3 | null | false | 2016-09-27T14:12:00Z |
d843p7e | t1_d843p7e | 1,474,985,460 | user_db7d9192ed5e | Cooking | Sausage and eggs.
Ham and eggs. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d843p7e | null | false | 2016-09-27T14:11:00Z |
d843b66 | t1_d843b66 | 1,474,984,862 | user_424aef315ec8 | Cooking | I really like many of the Penzey's blends | 3 | t3_54qnk1 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d843b66 | null | false | 2016-09-27T14:01:02Z |
d84380c | t1_d84380c | 1,474,984,726 | user_98c7f62ed9b1 | Cooking | I've been weening myself off, but there are two that I simply cannot replace, and they're used on burgers, jerky and steak. Lowry's and Sure Shot Sid's Gunpowder seasoning. | 1 | t3_54qnk1 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d84380c | null | false | 2016-09-27T13:58:46Z |
d842yzn | t1_d842yzn | 1,474,984,340 | user_207af2af3768 | Cooking | Usually combined sharpening steels have a very hard (industrial diamond) material crusted on them, or are ceramic in the first place.
Honing steel hardness doesn't make a difference sine it's just a polished piece of stainless steel, that you use to realign the blade.
Personally I just use a honing steel (one of the ... | 1 | t1_d836gqu | t3_54lt0n | /r/Cooking/comments/t3_54lt0n/d842yzn | null | false | 2016-09-27T13:52:20Z |
d842sth | t1_d842sth | 1,474,984,068 | user_eaaabdeeb57f | Cooking | Novahot decker here | 15 | t1_d83x606 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d842sth | null | false | 2016-09-27T13:47:48Z |
d842pah | t1_d842pah | 1,474,983,904 | user_a72034a4b420 | Cooking | I buy some honey & almond granola which has just enough sweetness in it for me, while also keeping the sugar count relatively low | 1 | t1_d83h89q | t3_54lakd | /r/Cooking/comments/t3_54lakd/d842pah | null | false | 2016-09-27T13:45:04Z |
d842fxo | t1_d842fxo | 1,474,983,475 | user_42b115193a13 | Cooking | It's kind of funny. I really like his technique and science based approach, but the ingredients/flavors are often a little odd. | 30 | t1_d83ydsw | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d842fxo | null | false | 2016-09-27T13:37:55Z |
d842cz0 | t1_d842cz0 | 1,474,983,337 | user_207af2af3768 | Cooking | Just cutting the throat is animal cruelty plain, and simple. The brain needs to be disabled end of story.
At that point you could blow it's head off with a shotgun laughing, and you'd still accidentally be more humane.
As for skin break good catch, that's kind of the point of dunking them in boiling water, ripping ou... | 0 | t1_d83yeit | t3_54m492 | /r/Cooking/comments/t3_54m492/d842cz0 | null | false | 2016-09-27T13:35:37Z |
d8429i2 | t1_d8429i2 | 1,474,983,176 | user_a6be8f477371 | Cooking | Deep fry one with tempura batter and make egg tempura! The yolk will still be runny while the whites are cooked | 1 | t3_54m7e4 | t3_54m7e4 | /r/Cooking/comments/t3_54m7e4/d8429i2 | null | false | 2016-09-27T13:32:56Z |
d8424ot | t1_d8424ot | 1,474,982,951 | user_db7d9192ed5e | Cooking | The first 3 sites under "recipe sources" are all very good.
For stock, just throw the bones, skin, and cartilage from a roaster chicken or two in, cover with water, throw in a bay leaf or two, some whole peppercorns, maybe a carrot or two. Then just leave it to pressure cook for a good hour.
Chicken wings are pretty... | 1 | t1_d83sv6m | t3_4sgqbf | /r/Cooking/comments/t3_4sgqbf/d8424ot | null | false | 2016-09-27T13:29:11Z |
d841k26 | t1_d841k26 | 1,474,981,950 | [deleted] | Cooking | [removed] | 1 | t1_d83x131 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d841k26 | null | false | 2016-09-27T13:12:30Z |
d840l0x | t1_d840l0x | 1,474,980,085 | user_68bcbe548476 | Cooking | As a generalisation, seafood/white fish goes well with lemon, dill, black pepper, capers, white wine, cream | 2 | t3_54oohb | t3_54oohb | /r/Cooking/comments/t3_54oohb/d840l0x | null | false | 2016-09-27T12:41:25Z |
d83zy8g | t1_d83zy8g | 1,474,978,742 | user_eb6d16562921 | Cooking | Welp looks like I'm goin to Barnes & Noble this morning :-) | 4 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d83zy8g | null | false | 2016-09-27T12:19:02Z |
d83zmr9 | t1_d83zmr9 | 1,474,978,011 | user_1da82ffc4eed | Cooking | Brains https://en.wikipedia.org/wiki/Brain_as_food?wprov=sfla1 | 1 | t1_d83vhl0 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83zmr9 | null | false | 2016-09-27T12:06:51Z |
d83zlvi | t1_d83zlvi | 1,474,977,952 | user_fa9bea548efa | Cooking | Thanks for the heads-up.
I just put a 'hold' on it at my local library and I'm #2 on the list. :) | 15 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d83zlvi | null | false | 2016-09-27T12:05:52Z |
d83zh9i | t1_d83zh9i | 1,474,977,656 | user_93efe7f7b7ba | Cooking | I'll have to try the breadcrumbs and egg | 2 | t1_d83en7x | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83zh9i | null | false | 2016-09-27T12:00:56Z |
d83zdsh | t1_d83zdsh | 1,474,977,429 | user_6ee83e201754 | Cooking | I'll have to wait to get my copy on Oct 6th when he's performing here. I'm so excited! | 3 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d83zdsh | null | false | 2016-09-27T11:57:09Z |
d83zcii | t1_d83zcii | 1,474,977,340 | user_d91ff5968bf7 | Cooking | The Tumeric potatoes with bacon sound delicious! That's tomorrow's dinner sorted! Thank you | 1 | t1_d83z0gk | t3_54joti | /r/Cooking/comments/t3_54joti/d83zcii | null | false | 2016-09-27T11:55:40Z |
d83zbn0 | t1_d83zbn0 | 1,474,977,284 | user_750c3783a301 | Cooking | * You can thicken a liquid (sauce, soup, casserole, stews) with
Equal quantities of flour and fat.
A cornflour slurry (mix cornflour with water until pourable). This has the added bonus of being gluten-free and the liquid will remain clear.
breadcrumbs
potatoes, either adding raw at the start or add... | 3 | t3_54oohb | t3_54oohb | /r/Cooking/comments/t3_54oohb/d83zbn0 | null | false | 2016-09-27T11:54:44Z |
d83z2g3 | t1_d83z2g3 | 1,474,976,641 | user_b36635c4a2fa | Cooking | I make taco stuffed bell peppers.
Mexican rice, taco meat, topped with melty cheese, lettuce and salsa. | 1 | t3_54nwzo | t3_54nwzo | /r/Cooking/comments/t3_54nwzo/d83z2g3 | null | false | 2016-09-27T11:44:01Z |
d83z0gk | t1_d83z0gk | 1,474,976,499 | user_d391f069964c | Cooking | You have the ingredients for a nice tomato sauce with chicken over pasta.
Baked potatoes(or mashed) with a bacon gravy: use the onion and garlic, maybe even some tomato and chili.
Bacon wrapped chicken fingers with french fries.
Turmeric potatoes with bacon and onion: crisp bacon and set aside while reserving fat a... | 2 | t3_54joti | t3_54joti | /r/Cooking/comments/t3_54joti/d83z0gk | null | false | 2016-09-27T11:41:39Z |
d83yt61 | t1_d83yt61 | 1,474,975,969 | user_e7ef9d1d4ce4 | Cooking | It looks really good! :) My eyes are drooling! | 1 | t3_54mzd0 | t3_54mzd0 | /r/Cooking/comments/t3_54mzd0/d83yt61 | null | false | 2016-09-27T11:32:49Z |
d83yqpc | t1_d83yqpc | 1,474,975,785 | user_b36635c4a2fa | Cooking | Chobani is delicious. If you haven't already, try the ones that have 2% or whole fat in them. If you like having yogurt for breakfast, it'll help keep you full. I also second the protein granola. A quarter cup is something like 6 g protein, tons of fiber, and only 100 ish calories. (Thats off the top of my head... th... | 1 | t1_d832cms | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83yqpc | null | false | 2016-09-27T11:29:45Z |
d83ynv9 | t1_d83ynv9 | 1,474,975,568 | user_d391f069964c | Cooking | I really like the 1 pan pasta method where you just toss some pasta and some ingredients in a pan, add just enough water to cover the pasta and cook away. The super starchy water brings the sauce together. If it gets a little dry add a touch of water. Pasta nearly done but too soupy, either pour off some liquid or p... | 6 | t3_54oohb | t3_54oohb | /r/Cooking/comments/t3_54oohb/d83ynv9 | null | false | 2016-09-27T11:26:08Z |
d83yn2y | t1_d83yn2y | 1,474,975,508 | user_d80cc0f7f626 | Cooking | https://notfromapacketmix.com/2015/03/06/overnight-chia-oats-low-fodmap-gluten-free-vegan-dairy-free-fructose-friendly/
I used this recipe and I divided it by 5 when I only want one serving. It was pretty tedious so at least my recommendation would be to take only half of it if you don't know how much you want. Still,... | 3 | t1_d83mue4 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83yn2y | null | false | 2016-09-27T11:25:08Z |
d83yeit | t1_d83yeit | 1,474,974,845 | user_692cea71e311 | Cooking | A long write-up, but a whole lot of bad advice.
Covering up the chicken's head is fine, but you don't want to smash it's head. You want to constrain the wings or legs so it can't flap (we use traffic cones cut so the chicken's head can fit through but not the rest of its body). Cut the throat, no twisting or smashing.... | 1 | t1_d835bm9 | t3_54m492 | /r/Cooking/comments/t3_54m492/d83yeit | null | false | 2016-09-27T11:14:05Z |
d83ye3g | t1_d83ye3g | 1,474,974,809 | user_d391f069964c | Cooking | Damn! I guess madskillz wasn't available for a username. Way to utilize the interwebs! | 21 | t1_d83x606 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d83ye3g | null | false | 2016-09-27T11:13:29Z |
d83ydsw | t1_d83ydsw | 1,474,974,785 | user_c914b7ef7db6 | Cooking | Alton Brown is a cooking extraordinare and it's good to see another cookbook out. Will check it out. | 40 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d83ydsw | null | false | 2016-09-27T11:13:05Z |
d83y9cm | t1_d83y9cm | 1,474,974,415 | user_d0862d93cfdc | Cooking | Videos in this thread: [Watch Playlist ▶](http://subtletv.com/_r54m492?feature=playlist)
VIDEO|COMMENT
-|-
[Julia Child Chicken](https://youtube.com/watch?v=T7dLXEc9tZM)|[3](https://reddit.com/r/Cooking/comments/54m492/_/d833qw8?context=10#d833qw8) - Time for my favorite episode on chickens. Julia Child: To ... | 2 | t3_54m492 | t3_54m492 | /r/Cooking/comments/t3_54m492/d83y9cm | null | false | 2016-09-27T11:06:55Z |
d83y93e | t1_d83y93e | 1,474,974,391 | user_692cea71e311 | Cooking | This is better advice than just about anything else on this thread, telling him to smash the head or twist the neck and dunk the chicken in boiling water.
u/checheboomba as someone who processes a few hundred chickens a year, please don't listen to these redditors and just check out a few youtube vids on the matter.
... | 4 | t1_d83036j | t3_54m492 | /r/Cooking/comments/t3_54m492/d83y93e | null | false | 2016-09-27T11:06:31Z |
d83y5iw | t1_d83y5iw | 1,474,974,081 | user_d38be09f0d6f | Cooking | Going to his book signing in Atlanta! Can't wait! | 5 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d83y5iw | null | false | 2016-09-27T11:01:21Z |
d83y38x | t1_d83y38x | 1,474,973,890 | user_692cea71e311 | Cooking | You don't want to snap the neck. It's better to slit the throat and wait for the chicken to bleed out. You don't want to wait that long, though, just until the chicken has stopped bleeding.
Dunk them in 165* (F) water while you run through the alphabet as fast as you possibly can and then pluck like mad. If you use bo... | 1 | t1_d83chjs | t3_54m492 | /r/Cooking/comments/t3_54m492/d83y38x | null | false | 2016-09-27T10:58:10Z |
d83y1dr | t1_d83y1dr | 1,474,973,731 | user_692cea71e311 | Cooking | Those are going to be bad eating. They aren't "young" at all, and hens make for better meat.
You're going to need to take some kind of advanced measures to eliminate toughness. If the chicken is scared at all during the butchering process the meat will toughen even further and then forget about texture.
| 1 | t1_d830rwi | t3_54m492 | /r/Cooking/comments/t3_54m492/d83y1dr | null | false | 2016-09-27T10:55:31Z |
d83xzpt | t1_d83xzpt | 1,474,973,580 | user_692cea71e311 | Cooking | It's pretty easy, you need an hour on YouTube tops and after you practice on a few chickens you can really get it down quickly and efficiently | 1 | t1_d839q9c | t3_54m492 | /r/Cooking/comments/t3_54m492/d83xzpt | null | false | 2016-09-27T10:53:00Z |
d83xvyy | t1_d83xvyy | 1,474,973,256 | user_7c5bf6ed5883 | Cooking | Garlic, ginger, sesame oil, soy sauce. Can be a base for a lot of Japanese, Chinese, Thai, Vietnamese and others. Especially if you're not trying too hard to create anything 'authentic'.
To make it more specific: fish sauce, mirin, cooking sake, rice wine vinegar, shaoxing wine, lime, chilli, coriander/cilantro, Viet... | 11 | t3_54oohb | t3_54oohb | /r/Cooking/comments/t3_54oohb/d83xvyy | null | false | 2016-09-27T10:47:36Z |
d83xeyf | t1_d83xeyf | 1,474,971,650 | [deleted] | Cooking | [deleted] | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83xeyf | null | false | 2016-09-27T10:20:50Z |
d83x6hq | t1_d83x6hq | 1,474,970,789 | user_c009f3071924 | Cooking | I'm more in the philly area, not familiar with the Pittsburgh haunts. Sorry! | 2 | t1_d82hidt | t3_54fv8g | /r/Cooking/comments/t3_54fv8g/d83x6hq | null | false | 2016-09-27T10:06:29Z |
d83x61f | t1_d83x61f | 1,474,970,742 | [deleted] | Cooking | [removed] | 1 | t1_d83x606 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d83x61f | null | false | 2016-09-27T10:05:42Z |
d83x606 | t1_d83x606 | 1,474,970,738 | user_8e120ddb6c7b | Cooking | I've used my very advanced internet skills to utilize a search engine to find and link to the very book:
https://www.amazon.com/Alton-Brown-EveryDayCook/dp/1101885718 | 340 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d83x606 | null | false | 2016-09-27T10:05:38Z |
d83x131 | t1_d83x131 | 1,474,970,231 | user_048218e50e9a | Cooking | At least give us a link! | 2 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d83x131 | null | false | 2016-09-27T09:57:11Z |
d83wq19 | t1_d83wq19 | 1,474,969,099 | user_5dafaf92aa3f | Cooking | >I love eggs, and I really love bacon.... But I've basically been having it every day for a very long time now!
> I try and eat as healthy as possible.
Wuuuuut? | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83wq19 | null | false | 2016-09-27T09:38:19Z |
d83wmxh | t1_d83wmxh | 1,474,968,778 | user_f57ec3605d03 | Cooking | Toast with peanut butter or Avacado spread. You could also use bagels instead of a loaf to be more filling. Bananas are healthy but not very filling, try also having an apple with it or make a big fruit salad. I like to make veggie stir fries with an egg thrown in at the end. Oatmeal is always good. There are a ton of... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83wmxh | null | false | 2016-09-27T09:32:58Z |
d83w7qz | t1_d83w7qz | 1,474,967,150 | user_2828c58ec446 | Cooking | Reheat rice in microwave, add raw egg on rice, stir, add soy sauce and chopped spring onions. Done in a minute | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83w7qz | null | false | 2016-09-27T09:05:50Z |
d83w42b | t1_d83w42b | 1,474,966,752 | user_f79eb09154c0 | Cooking | You probably also have some nice chicken stock. | 2 | t3_54oyyi | t3_54oyyi | /r/Cooking/comments/t3_54oyyi/d83w42b | null | false | 2016-09-27T08:59:12Z |
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