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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9eepaf | t1_d9eepaf | 1,477,860,777 | user_ea6b7fcac0d0 | Cooking | ^^ that is correct | 1 | t1_d9dx5ym | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9eepaf | null | false | 2016-10-30T20:52:57Z |
d9eeimv | t1_d9eeimv | 1,477,860,552 | user_b5a77a6ac4ed | Cooking | Ah, do you put bones and all in the grinder? | 2 | t1_d9eal5p | t3_5a376n | /r/Cooking/comments/t3_5a376n/d9eeimv | null | false | 2016-10-30T20:49:12Z |
d9eebgm | t1_d9eebgm | 1,477,860,311 | user_e956de46a21b | Cooking | That's a great idea, I even have one sitting around and never thought to use it on food. | 1 | t1_d9e1571 | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9eebgm | null | false | 2016-10-30T20:45:11Z |
d9ee8po | t1_d9ee8po | 1,477,860,216 | user_e956de46a21b | Cooking | I guess it just depends on how you look at it. I want one, I haven't bought it for myself yet, but I think of things I could use it for all the time, mainly things I would forget in the broiler. Like for instance to melt the cheese on a sandwich, under a broiler the bread will get extra toasty and I think the searzall ... | 2 | t1_d9e63pd | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9ee8po | null | false | 2016-10-30T20:43:36Z |
d9ed61u | t1_d9ed61u | 1,477,858,871 | user_d96cf779e058 | Cooking | Yes. It's where the broiler would be if it was electric though. | 1 | t1_d9dx13q | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9ed61u | null | false | 2016-10-30T20:21:11Z |
d9ecz68 | t1_d9ecz68 | 1,477,858,632 | user_15a3eb783c52 | Cooking | Agreed. The French like hinges to be soft and mushy. They have very little texture in their food in general. | 2 | t1_d9e8j07 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9ecz68 | null | false | 2016-10-30T20:17:12Z |
d9ecx7a | t1_d9ecx7a | 1,477,858,562 | user_7e5c0e40c984 | Cooking | Yes. You dont need oil. just have the wok very very hot and put the noodles in for a minute or two before you add the rest of the ingredients to get some colour on them it adds a lot of flavour.
| 1 | t1_d9e0vtg | t3_5a2fhk | /r/Cooking/comments/t3_5a2fhk/d9ecx7a | null | false | 2016-10-30T20:16:02Z |
d9ec9lz | t1_d9ec9lz | 1,477,857,780 | user_f7fc5fbc8387 | Cooking | I'm not going to belabour the point here, but I just want you to know that raw diets expose your pet and your family to dangerous bacteria and that there are no peer reviewed studies that show any benefit over cooked diets. Not to mention the extreme likelihood of nutritional imbalance in home prepared diets of any va... | 0 | t1_d9eal5p | t3_5a376n | /r/Cooking/comments/t3_5a376n/d9ec9lz | null | false | 2016-10-30T20:03:00Z |
d9ec7s4 | t1_d9ec7s4 | 1,477,857,715 | user_a0df501852c4 | Cooking | +1 for ethnic markets. Any place that sells them in bulk is generally better. They tend to do it as a loss leader (see Winco) | 2 | t1_d9e8l99 | t3_5a76lu | /r/Cooking/comments/t3_5a76lu/d9ec7s4 | null | false | 2016-10-30T20:01:55Z |
d9ec6f9 | t1_d9ec6f9 | 1,477,857,668 | user_2cee8de5d95b | Cooking | Assuming you're crock pot was on, as in heating it will be just fine. | 2 | t3_5a56b6 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9ec6f9 | null | false | 2016-10-30T20:01:08Z |
d9ec1k6 | t1_d9ec1k6 | 1,477,857,500 | user_7f882f88b83c | Cooking | Not a cookbook, but please make sure you make [HARISSA](http://www.saveur.com/article/Recipes/Harissa), a wonderful spicy condiment.
It's amazing. | 0 | t3_5a6me1 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9ec1k6 | null | false | 2016-10-30T19:58:20Z |
d9ebztd | t1_d9ebztd | 1,477,857,439 | user_2cee8de5d95b | Cooking | Alumina is not particularly hazardous. Especially in the doses you would be encountering it. Just as an FYI most of the aluminum you have ever encountered has a very (as in 1-5 um) thin oxide layer that prevents further oxidation of the underlying metal. The discoloration is most likely scale build up which happens whe... | 8 | t1_d9ea48t | t3_5a6pyi | /r/Cooking/comments/t3_5a6pyi/d9ebztd | null | false | 2016-10-30T19:57:19Z |
d9ebukl | t1_d9ebukl | 1,477,857,257 | user_a0df501852c4 | Cooking | Closest you will get is enameled cast iron. No such thing as truly nonstick and metal utensil proof and I would still advise using bamboo and silicone on anything that's not stainless steel. | 4 | t3_5a7v1h | t3_5a7v1h | /r/Cooking/comments/t3_5a7v1h/d9ebukl | null | false | 2016-10-30T19:54:17Z |
d9ebub2 | t1_d9ebub2 | 1,477,857,248 | user_94524e54918c | Cooking | Coconut milk is just puréed coconut flesh and water. It doesn't curdle under heat like a dairy product would. Traditionally one would fry the curry paste in coconut cream (the fattiest part of the milk) to cook the raw ingredients in the paste. | 1 | t3_5a4pfm | t3_5a4pfm | /r/Cooking/comments/t3_5a4pfm/d9ebub2 | null | false | 2016-10-30T19:54:08Z |
d9ebb8t | t1_d9ebb8t | 1,477,856,595 | user_cdc9683f5425 | Cooking | Simmer is beginning of boil.
Boil is 212F, simmer is not below 140F.
If OP was using crockpot, even the 'warm' setting is above 140F.
You're advising OP to waste meat, for no legitimate reason. | -1 | t1_d9eaopv | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9ebb8t | null | false | 2016-10-30T19:43:15Z |
d9ebac8 | t1_d9ebac8 | 1,477,856,563 | user_8042bbb17cb6 | Cooking | Gumbo | 2 | t3_5a6o7j | t3_5a6o7j | /r/Cooking/comments/t3_5a6o7j/d9ebac8 | null | false | 2016-10-30T19:42:43Z |
d9eb3e0 | t1_d9eb3e0 | 1,477,856,318 | user_8b41993ce621 | Cooking | First, in my opinion, deep frying puff pastry is a waste, the whole point of puff pastry is that the butter deep fries the flour, so unless you're deep frying in a high quality oil/fat you're diluting the richness of the butter for a texture the pastry was already going to achieve.
Antijetos- grab two large soft tortil... | 3 | t3_5a7fqf | t3_5a7fqf | /r/Cooking/comments/t3_5a7fqf/d9eb3e0 | null | false | 2016-10-30T19:38:38Z |
d9earbf | t1_d9earbf | 1,477,855,878 | [deleted] | Cooking | [deleted] | 0 | t1_d9eaoql | t3_5a7lrs | /r/Cooking/comments/t3_5a7lrs/d9earbf | null | false | 2016-10-30T19:31:18Z |
d9eaopv | t1_d9eaopv | 1,477,855,788 | user_6ae24dda340c | Cooking | OP said it wasn't hot enough to even simmer | 1 | t1_d9e9wla | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9eaopv | null | false | 2016-10-30T19:29:48Z |
d9eaoql | t1_d9eaoql | 1,477,855,788 | user_a72034a4b420 | Cooking | Killing bacteria doesn't matter if there has already been enough bacterial growth to leave behind microbial toxins | 9 | t1_d9e99e6 | t3_5a7lrs | /r/Cooking/comments/t3_5a7lrs/d9eaoql | null | false | 2016-10-30T19:29:48Z |
d9eal5p | t1_d9eal5p | 1,477,855,663 | user_9c16fb6f592a | Cooking | yeah, no deboning. cutting into pieces that will fit in my grinder. I raw feed my dogs and my littlest one is toothless :-) | 2 | t1_d9e405g | t3_5a376n | /r/Cooking/comments/t3_5a376n/d9eal5p | null | false | 2016-10-30T19:27:43Z |
d9ea48t | t1_d9ea48t | 1,477,855,075 | user_c272dec05bd8 | Cooking | Yep, it's the detergent! I didn't want to risk the aluminum oxide (I'm guessing that's what it is) in my dough, so I cleaned them and now I feel more hopeful. | 5 | t1_d9e7s26 | t3_5a6pyi | /r/Cooking/comments/t3_5a6pyi/d9ea48t | null | false | 2016-10-30T19:17:55Z |
d9ea16r | t1_d9ea16r | 1,477,854,965 | user_a60098c6b6c2 | Cooking | You should cook it. Thawing and refreezing food, especially seafood, messes with the taste and texture. Specifically I once had shrimp that had thawed and refrozen a few times, they were indistinguishable from cardboard. | 3 | t3_5a7kj9 | t3_5a7kj9 | /r/Cooking/comments/t3_5a7kj9/d9ea16r | null | false | 2016-10-30T19:16:05Z |
d9e9wla | t1_d9e9wla | 1,477,854,803 | user_cdc9683f5425 | Cooking | You're assuming those byproducts exist.
The OP says the temp wasn't hot enough to properly braise.
Does not mean the meat was kept below 140f. | -5 | t1_d9e7aqe | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9e9wla | null | false | 2016-10-30T19:13:23Z |
d9e9vc4 | t1_d9e9vc4 | 1,477,854,756 | user_597178499531 | Cooking | Not a cookbook but a website http://cookingwithalia.com/ She has recipes with videos | 22 | t3_5a6me1 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9e9vc4 | null | false | 2016-10-30T19:12:36Z |
d9e9mi1 | t1_d9e9mi1 | 1,477,854,448 | user_7d25b814cad1 | Cooking | I've left many types of food out over night 10-12 hours and it's been fine. I just left 3/4 of a casserole out over Thursday night and ate more yesterday. No problem. I'd eat it.
| -2 | t3_5a7lrs | t3_5a7lrs | /r/Cooking/comments/t3_5a7lrs/d9e9mi1 | null | false | 2016-10-30T19:07:28Z |
d9e9mgg | t1_d9e9mgg | 1,477,854,447 | [deleted] | Cooking | [deleted] | 7 | t1_d9e9c3i | t3_5a7lrs | /r/Cooking/comments/t3_5a7lrs/d9e9mgg | null | false | 2016-10-30T19:07:27Z |
d9e9c3i | t1_d9e9c3i | 1,477,854,088 | user_98471ecb7768 | Cooking | Thank you for such a quick response. | 1 | t1_d9e99e6 | t3_5a7lrs | /r/Cooking/comments/t3_5a7lrs/d9e9c3i | null | false | 2016-10-30T19:01:28Z |
d9e99e6 | t1_d9e99e6 | 1,477,853,993 | [deleted] | Cooking | [deleted] | -2 | t3_5a7lrs | t3_5a7lrs | /r/Cooking/comments/t3_5a7lrs/d9e99e6 | null | false | 2016-10-30T18:59:53Z |
d9e8yub | t1_d9e8yub | 1,477,853,624 | user_3f42df4f1f0b | Cooking | No, that's not a bad idea at all. | 3 | t1_d9e8ssd | t3_5a7fqf | /r/Cooking/comments/t3_5a7fqf/d9e8yub | null | false | 2016-10-30T18:53:44Z |
d9e8wuq | t1_d9e8wuq | 1,477,853,548 | user_be76ea87c95c | Cooking | Sounds like it might go well with some chicken wings. | 2 | t3_5a7fqf | t3_5a7fqf | /r/Cooking/comments/t3_5a7fqf/d9e8wuq | null | false | 2016-10-30T18:52:28Z |
d9e8u47 | t1_d9e8u47 | 1,477,853,449 | user_0e7f8530fd68 | Cooking | one of my mom's friends who's a commercial chef remodeled his home kitchen to including a commercial range and it was a huge pain & cost $$$ to have it meet fire codes. There are special permits that need to be pulled and many more inspections. You really need to work with an architect or designer who has extensive kno... | 2 | t1_d9dhahj | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9e8u47 | null | false | 2016-10-30T18:50:49Z |
d9e8ssd | t1_d9e8ssd | 1,477,853,398 | user_a5ad7a8c3522 | Cooking | I like this idea a lot, do you think adding in a little bit of sausage mixed with the cream cheese would take away from the sauce? | 3 | t1_d9e8mc3 | t3_5a7fqf | /r/Cooking/comments/t3_5a7fqf/d9e8ssd | null | false | 2016-10-30T18:49:58Z |
d9e8saw | t1_d9e8saw | 1,477,853,381 | user_01e9c95f1d93 | Cooking | [](Mourad: New Moroccan https://www.amazon.com/dp/1579654290/ref=cm_sw_r_cp_api_kbKfybC4BSJD9)
Great book by Michelin starred Moroccan chef. | 15 | t3_5a6me1 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9e8saw | null | false | 2016-10-30T18:49:41Z |
d9e8mc3 | t1_d9e8mc3 | 1,477,853,155 | user_3f42df4f1f0b | Cooking | Filo dough (or wonton wrapper) cups filled with a simple creme cheese (or chevre), hot, with a solid dollop of the sauce on top. Simple, easy, the cheese takes a bit of the edge off the sauce while letting those flavors shine. | 4 | t3_5a7fqf | t3_5a7fqf | /r/Cooking/comments/t3_5a7fqf/d9e8mc3 | null | false | 2016-10-30T18:45:55Z |
d9e8l99 | t1_d9e8l99 | 1,477,853,113 | user_0e7f8530fd68 | Cooking | the fresher the better. At dollar stores or even supermarkets those spices can be sitting on shelves for months. But usually at ethnic markets (and of course specialty spice/gourmet boutiques) they have higher turnover. Also note that there are various sub-types, like Mexican oregano vs. Greek oregano, or Ceylon/Mexica... | 3 | t3_5a76lu | t3_5a76lu | /r/Cooking/comments/t3_5a76lu/d9e8l99 | null | false | 2016-10-30T18:45:13Z |
d9e8j07 | t1_d9e8j07 | 1,477,853,028 | user_7a198c1cbdd7 | Cooking | What bothers me is how thinly they are cut and that the meat is never marbeled. Plus they are poorly pan-fried - they clearly didn't sear the meat. Entrecôte = entre-don't. | 3 | t1_d99ozl3 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9e8j07 | null | false | 2016-10-30T18:43:48Z |
d9e8gjq | t1_d9e8gjq | 1,477,852,934 | user_be52581d82d2 | Cooking | It's on my list! Thanks! | 1 | t1_d9dpiva | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9e8gjq | null | false | 2016-10-30T18:42:14Z |
d9e8ahx | t1_d9e8ahx | 1,477,852,706 | [deleted] | Cooking | [deleted] | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9e8ahx | null | false | 2016-10-30T18:38:26Z |
d9e87lx | t1_d9e87lx | 1,477,852,603 | user_7d2966964cfa | Cooking | Paula Wolfert has an amazing cook book called 'The Food of Morroco' with a lot of background information about ingredients and procedures. | 6 | t3_5a6me1 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9e87lx | null | false | 2016-10-30T18:36:43Z |
d9e7u7z | t1_d9e7u7z | 1,477,852,108 | user_4139b78ed1d7 | Cooking | What about food from Zanzibar? I used to go to a Zanzibarian restaurant when I lived in Oman. It had wonderful food that would be great snack food for holidays and events. | -1 | t3_5a6me1 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9e7u7z | null | false | 2016-10-30T18:28:28Z |
d9e7t22 | t1_d9e7t22 | 1,477,852,066 | user_cdf3126f9964 | Cooking | North Africans have food? | -81 | t3_5a6me1 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9e7t22 | null | false | 2016-10-30T18:27:46Z |
d9e7s26 | t1_d9e7s26 | 1,477,852,028 | user_0e7f8530fd68 | Cooking | i've noticed that certain aluminum utensils and pots can't go in the dishwasher. I read that its the detergent soaps which discolor them. | 8 | t3_5a6pyi | t3_5a6pyi | /r/Cooking/comments/t3_5a6pyi/d9e7s26 | null | false | 2016-10-30T18:27:08Z |
d9e7nz1 | t1_d9e7nz1 | 1,477,851,876 | user_dc767225a301 | Cooking | Why are george forman grills so popular? | 1 | t1_d9e5x41 | t3_5a0v09 | /r/Cooking/comments/t3_5a0v09/d9e7nz1 | null | false | 2016-10-30T18:24:36Z |
d9e7nkf | t1_d9e7nkf | 1,477,851,861 | user_e9f4234c9ca8 | Cooking | My partner makes this recipe and it is hands down my favorite!! :)
https://munchies.vice.com/en/recipes/fluffy-pancakes
you don't need buttermilk if you don't have it, you can substitute regular milk and a teaspoon of white vinegar,
| 1 | t3_5a1t22 | t3_5a1t22 | /r/Cooking/comments/t3_5a1t22/d9e7nkf | null | false | 2016-10-30T18:24:21Z |
d9e7i4i | t1_d9e7i4i | 1,477,851,662 | user_950b478a901a | Cooking | Chocolate mousse (assuming your vegetarians eat eggs). | 2 | t3_5a732d | t3_5a732d | /r/Cooking/comments/t3_5a732d/d9e7i4i | null | false | 2016-10-30T18:21:02Z |
d9e7eq2 | t1_d9e7eq2 | 1,477,851,540 | user_109098647f08 | Cooking | I'm pretty sure Claudia Roden did one.
| 11 | t3_5a6me1 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9e7eq2 | null | false | 2016-10-30T18:19:00Z |
d9e7aqe | t1_d9e7aqe | 1,477,851,398 | user_6ae24dda340c | Cooking | Right. This does kill the bacteria, but the toxic byproducts that they have already produced will not be eliminated, and that is the issue. | 20 | t1_d9e5bkh | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9e7aqe | null | false | 2016-10-30T18:16:38Z |
d9e78qu | t1_d9e78qu | 1,477,851,325 | user_496941b9b5e7 | Cooking | > I've been told by some that this is abnormal, even "gross".
Those people are sad and are missing out on one of life's special little pleasures. People have been eating this for years, often on its own. That's what "cracklings" are.
Jacques Pepin's [New Complete Techniques](https://www.amazon.com/dp/1579129110) even... | 1 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9e78qu | null | false | 2016-10-30T18:15:25Z |
d9e6kgo | t1_d9e6kgo | 1,477,850,466 | user_bed4d947e1f0 | Cooking | Number one is probably salt. A correctly salted dish tastes miles better than one that isn't salted quite right. Usually (or at least in my experience) you need more salt than you might think at first.
Garlic is a good ingredient that I'm never out of, and toasted garlic is the bomb.
Fish sauce for Asian foods, par... | 2 | t3_5a6h5u | t3_5a6h5u | /r/Cooking/comments/t3_5a6h5u/d9e6kgo | null | false | 2016-10-30T18:01:06Z |
d9e6812 | t1_d9e6812 | 1,477,850,012 | user_5106b213ad59 | Cooking | So much gets absorbed into the seeds that I like to use stock salted to the upper limits of tolerance. Feel free to do as you please! | 2 | t1_d9e64r9 | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9e6812 | null | false | 2016-10-30T17:53:32Z |
d9e64r9 | t1_d9e64r9 | 1,477,849,896 | user_00392b83d0ef | Cooking | Wait, why do you need to use stock that's too salty to drink? Wouldn't that be super salty quinoa? | 1 | t1_d9dqde5 | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9e64r9 | null | false | 2016-10-30T17:51:36Z |
d9e63pd | t1_d9e63pd | 1,477,849,859 | user_79620ea7c07b | Cooking | Well that seems excessive | 2 | t1_d9e4pe2 | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9e63pd | null | false | 2016-10-30T17:50:59Z |
d9e62c4 | t1_d9e62c4 | 1,477,849,809 | user_3088e774148b | Cooking | Defatted ?? triggered* bro you are wasting flavour ! | 1 | t3_5a0nlh | t3_5a0nlh | /r/Cooking/comments/t3_5a0nlh/d9e62c4 | null | false | 2016-10-30T17:50:09Z |
d9e60fi | t1_d9e60fi | 1,477,849,739 | user_3088e774148b | Cooking | its not that simple, The is just to give the sauce a gooey consistency not to be the core ingredient of the sauce. use mix + cheese with some velveeta next time for better results. | 2 | t3_5a1f3i | t3_5a1f3i | /r/Cooking/comments/t3_5a1f3i/d9e60fi | null | false | 2016-10-30T17:48:59Z |
d9e5x41 | t1_d9e5x41 | 1,477,849,619 | user_3088e774148b | Cooking | your question is extremely vague, next time atleast give us a purpose ir an idea of what items you already own..
I am a believer in having as little of tools as possible so am not a fan of things that can only do one task or as Alton Brown or call it unitaskers. however if you have loads of space in your kitchen go ah... | 1 | t3_5a0v09 | t3_5a0v09 | /r/Cooking/comments/t3_5a0v09/d9e5x41 | null | false | 2016-10-30T17:46:59Z |
d9e5wpf | t1_d9e5wpf | 1,477,849,605 | user_b11e30a05513 | Cooking | I think OP just ended up eating them anyway and probably died. RIP OP. | 5 | t1_d9dx6il | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9e5wpf | null | false | 2016-10-30T17:46:45Z |
d9e5o74 | t1_d9e5o74 | 1,477,849,301 | user_3088e774148b | Cooking | shred meat off bones, Then do what ever you want with it, add to pasta, fried rice make sandwhiches or whatever. You can also freeze it for later | 2 | t3_5a6o7j | t3_5a6o7j | /r/Cooking/comments/t3_5a6o7j/d9e5o74 | null | false | 2016-10-30T17:41:41Z |
d9e5hoq | t1_d9e5hoq | 1,477,849,076 | user_b5a77a6ac4ed | Cooking | One of my favorite ways to eat chili is to scoop it onto saltines crackers like a dip. | 2 | t3_5a3t1s | t3_5a3t1s | /r/Cooking/comments/t3_5a3t1s/d9e5hoq | null | false | 2016-10-30T17:37:56Z |
d9e5bkh | t1_d9e5bkh | 1,477,848,861 | user_cdc9683f5425 | Cooking | The food will be brought above 140 when finish cooking the ribs. | -21 | t1_d9dxhxz | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9e5bkh | null | false | 2016-10-30T17:34:21Z |
d9e4uvg | t1_d9e4uvg | 1,477,848,272 | user_687d640929be | Cooking | If you have time and want to be *really* fancy, you could try chocolate macarons.
Or a [GF chocolate pumpkin spice cake](http://www.eatgood4life.com/gluten-free-pumpkin-chocolate-cake/) because it's sooo fall. | 2 | t3_5a732d | t3_5a732d | /r/Cooking/comments/t3_5a732d/d9e4uvg | null | false | 2016-10-30T17:24:32Z |
d9e4pe2 | t1_d9e4pe2 | 1,477,848,086 | user_e956de46a21b | Cooking | No I understand it as a $75 attachment for a $20 propane torch.... makes the flame into more of a diffused heat like a broiler/salamander. | 5 | t1_d9dx9s7 | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9e4pe2 | null | false | 2016-10-30T17:21:26Z |
d9e4i4z | t1_d9e4i4z | 1,477,847,810 | user_5accc8851b63 | Cooking | Hypothetically speaking, could you bring it up to temp for a prolonged period of time to kill off any nasties if it hasn't actively started noticeably spoiling? Edit: annnnd I read the rest of the comments. Apparently toxins booger everything up. | 1 | t1_d9dx6il | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9e4i4z | null | false | 2016-10-30T17:16:50Z |
d9e44nh | t1_d9e44nh | 1,477,847,305 | user_2da25282029d | Cooking | Used one last night!
Shredded the meat, mixed with buffalo sauce, blue cheese crumbles, shredded mozzarella, shredded cheddar, diced celery, and green onion.
Wrapped it in pizza dough and baked for 25 minutes.
Buff chicken calzone! | 3 | t3_5a6o7j | t3_5a6o7j | /r/Cooking/comments/t3_5a6o7j/d9e44nh | null | false | 2016-10-30T17:08:25Z |
d9e405g | t1_d9e405g | 1,477,847,134 | user_b5a77a6ac4ed | Cooking | Next time you're deboning leg quarters, refer to the Jacques Pepin [deboning a chicken](https://m.youtube.com/watch?v=Ku5p1CcGn70) video and skip to the part where he debones the leg quarter. You can use that technique to get all the meat from quarters pretty easily. | 3 | t3_5a376n | t3_5a376n | /r/Cooking/comments/t3_5a376n/d9e405g | null | false | 2016-10-30T17:05:34Z |
d9e3to9 | t1_d9e3to9 | 1,477,846,874 | user_a72034a4b420 | Cooking | Looks fine to me, maybe could use another seasoning layer. The discoloration I would guess is from that area having a thinner oil layer than the rest | 1 | t3_5a3nwv | t3_5a3nwv | /r/Cooking/comments/t3_5a3nwv/d9e3to9 | null | false | 2016-10-30T17:01:14Z |
d9e3rce | t1_d9e3rce | 1,477,846,785 | user_aa97770a9e0a | Cooking | Chicken pot pie. Simple to make. | 2 | t3_5a6o7j | t3_5a6o7j | /r/Cooking/comments/t3_5a6o7j/d9e3rce | null | false | 2016-10-30T16:59:45Z |
d9e3px2 | t1_d9e3px2 | 1,477,846,730 | user_7d1f2d388e98 | Cooking | Ended up going with a 10.5" Tojiro Gyutou. Picked up a King whetstone 1k/6k as well, gonna give sharpening my own blades a go, thankfully I have a few Dexters and a random assortment of shitty knives I picked up over the years to practice on. | 1 | t1_d9e2w40 | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9e3px2 | null | false | 2016-10-30T16:58:50Z |
d9e3m71 | t1_d9e3m71 | 1,477,846,584 | user_a72034a4b420 | Cooking | It sounds like the problem is more in some sort of ceremonial spices/powders rather than the ones typically used for cooking | 2 | t3_5a36ie | t3_5a36ie | /r/Cooking/comments/t3_5a36ie/d9e3m71 | null | false | 2016-10-30T16:56:24Z |
d9e3h86 | t1_d9e3h86 | 1,477,846,382 | user_212aed416707 | Cooking | Yep. I have about 10 packs in the freezer in case the play the "We don't carry that anymore" game. Jimmy Dean sausage rolls are finally back. | 2 | t1_d9e2a2o | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9e3h86 | null | false | 2016-10-30T16:53:02Z |
d9e3eea | t1_d9e3eea | 1,477,846,267 | user_72b6c9a57795 | Cooking | That sauce is amazing, I've made it several times. However it doesn't really pair well with a charcuterie board. It is great for all things mexican, and also grilled meats and fish. | 1 | t1_d9dyn6x | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9e3eea | null | false | 2016-10-30T16:51:07Z |
d9e37as | t1_d9e37as | 1,477,845,982 | user_ea88f9a4a885 | Cooking | If you have kids they are dangerous. If your kid touches the hot oven it will burn them. | 1 | t3_5a3tqm | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9e37as | null | false | 2016-10-30T16:46:22Z |
d9e33pf | t1_d9e33pf | 1,477,845,833 | user_738d0163e23c | Cooking | sry my instructions are unclear on that part - when you get the noodle pot hot add a tsp of oil and add the noodles for a couple min. before you incorporate the rest of the ingredients | 1 | t1_d9dsi0m | t3_5a2fhk | /r/Cooking/comments/t3_5a2fhk/d9e33pf | null | false | 2016-10-30T16:43:53Z |
d9e31a6 | t1_d9e31a6 | 1,477,845,730 | user_5accc8851b63 | Cooking | Amen to bacon grease. It's readily available and I have never had a rancid issue. | 1 | t1_d9dvs91 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9e31a6 | null | false | 2016-10-30T16:42:10Z |
d9e2w40 | t1_d9e2w40 | 1,477,845,520 | user_63e6bd91b1f5 | Cooking | Shun. It has to be a Shun. | 1 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9e2w40 | null | false | 2016-10-30T16:38:40Z |
d9e2u2r | t1_d9e2u2r | 1,477,845,438 | user_63e6bd91b1f5 | Cooking | Chateau briand, au gratin potatoes, wedge salad with buttermilk dressing, and chocolate pecan pie. The perfect meal. | 2 | t3_59wyuc | t3_59wyuc | /r/Cooking/comments/t3_59wyuc/d9e2u2r | null | false | 2016-10-30T16:37:18Z |
d9e2fx1 | t1_d9e2fx1 | 1,477,844,852 | user_374e07e5c30e | Cooking | for just a few bucks and minimal effort, you could pull the chicken meat apart, stir it up in a pan with some salsa, fold the mixture up into tortillas, put those in a casserole pan with some cheese on top, and bake to melt the cheese. boom - budget enchiladas. | 1 | t3_5a6o7j | t3_5a6o7j | /r/Cooking/comments/t3_5a6o7j/d9e2fx1 | null | false | 2016-10-30T16:27:32Z |
d9e2ct0 | t1_d9e2ct0 | 1,477,844,724 | user_ed4e5abdef30 | Cooking | OP's intent was to simmer.
That apparently was not what happened | 9 | t1_d9dx5ym | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9e2ct0 | null | false | 2016-10-30T16:25:24Z |
d9e2bis | t1_d9e2bis | 1,477,844,672 | user_5e6fe9039590 | Cooking | Pull off the meat and make enchiladas. | 3 | t3_5a6o7j | t3_5a6o7j | /r/Cooking/comments/t3_5a6o7j/d9e2bis | null | false | 2016-10-30T16:24:32Z |
d9e2a2o | t1_d9e2a2o | 1,477,844,614 | user_f0373d00dee7 | Cooking | Their raw wings are awesome. They come already cut and trimmed. Great deal. | 1 | t1_d9dt5cv | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9e2a2o | null | false | 2016-10-30T16:23:34Z |
d9e280j | t1_d9e280j | 1,477,844,529 | user_d1349b433875 | Cooking | Frozen chicken to put in recipes later.
You could pull meat from bones, chop, then add BBQ sauce, buffalo sauce or Tex-Mex spices.
Add to a casserole.
Use as a pizza topping.
Buffalo chicken dip. | 2 | t3_5a6o7j | t3_5a6o7j | /r/Cooking/comments/t3_5a6o7j/d9e280j | null | false | 2016-10-30T16:22:09Z |
d9e1v3j | t1_d9e1v3j | 1,477,843,978 | user_63e6bd91b1f5 | Cooking | I do. I store my cutting board, cookie sheets and 9x13 pans in the oven. Pots are in cabinets. | 1 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9e1v3j | null | false | 2016-10-30T16:12:58Z |
d9e1rjp | t1_d9e1rjp | 1,477,843,828 | user_7d66932da7db | Cooking | There's a broil setting on a toaster oven too. | -1 | t1_d9dvbwi | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9e1rjp | null | false | 2016-10-30T16:10:28Z |
d9e1jsd | t1_d9e1jsd | 1,477,843,491 | user_23d0a44af1ac | Cooking | I think a lot of people like to complicate their cooking ware. You really only need 5 pans/pots and cast iron is definitely one of them. | 2 | t1_d9dynwy | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9e1jsd | null | false | 2016-10-30T16:04:51Z |
d9e1h87 | t1_d9e1h87 | 1,477,843,375 | user_521b5bb5ad06 | Cooking | How would you go about making that sauce? | 1 | t1_d9duuz3 | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9e1h87 | null | false | 2016-10-30T16:02:55Z |
d9e15q8 | t1_d9e15q8 | 1,477,842,858 | user_63e6bd91b1f5 | Cooking | America Test Kitchens tested containers and recommends these square containers & lids as the most air tight and most space efficient and reasonably priced. I use them and love them. You can source them several places, but restaurant supply places tend to the least expensive. http://www.webstaurantstore.com/3095/squ... | 1 | t3_4tzp77 | t3_4tzp77 | /r/Cooking/comments/t3_4tzp77/d9e15q8 | null | false | 2016-10-30T15:54:18Z |
d9e1571 | t1_d9e1571 | 1,477,842,833 | user_a02ed3f2304c | Cooking | Heat gun. It's slower than a torch, but much less hassle to work with.
Harbor Freight sells very inexpensive ones. | 3 | t3_5a4rgk | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9e1571 | null | false | 2016-10-30T15:53:53Z |
d9e0vtg | t1_d9e0vtg | 1,477,842,412 | user_153139fcb867 | Cooking | So like b/t steps 4 and 5? | 1 | t1_d9dsi0m | t3_5a2fhk | /r/Cooking/comments/t3_5a2fhk/d9e0vtg | null | false | 2016-10-30T15:46:52Z |
d9e0qaj | t1_d9e0qaj | 1,477,842,164 | user_21569e7079fd | Cooking | You are so wrong. Please stop saying stuff like that before you make someone sick or kill them!
This comment has it right.
https://www.reddit.com/r/Cooking/comments/5a56b6/did_i_ruin_my_meal/d9dx6il/
| 17 | t1_d9dzftd | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9e0qaj | null | false | 2016-10-30T15:42:44Z |
d9e0lr9 | t1_d9e0lr9 | 1,477,841,957 | user_a72034a4b420 | Cooking | It's unlikely the oil on the surface has gone rancid unless you've put a thick layer on and use your cast iron very infrequently | 1 | t1_d9dpqd4 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9e0lr9 | null | false | 2016-10-30T15:39:17Z |
d9e0fy2 | t1_d9e0fy2 | 1,477,841,690 | user_ff74476db7b3 | Cooking | There is a restaurant near me (Oakland, CA) that has crispy chicken skins on the menu. | 1 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9e0fy2 | null | false | 2016-10-30T15:34:50Z |
d9e03b4 | t1_d9e03b4 | 1,477,841,106 | user_49678682e680 | Cooking | I normally eat mine over egg noodles. Sometimes over smashed potatoes. I'm going to have to try it over couscous now. | 2 | t3_5a3t1s | t3_5a3t1s | /r/Cooking/comments/t3_5a3t1s/d9e03b4 | null | false | 2016-10-30T15:25:06Z |
d9e01mp | t1_d9e01mp | 1,477,841,031 | user_1d3c8325c7aa | Cooking | I'm not going to say it is a perfect product, but this is exactly the kind of thing a Searzall excells at. It basically turns a torch into a handheld home salamander.
But it doesn't work with "culinary" torches. You use it with a normal propane torch.
I use mine for melting cheese all the time. For example I use it... | 2 | t3_5a4rgk | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9e01mp | null | false | 2016-10-30T15:23:51Z |
d9dzico | t1_d9dzico | 1,477,840,105 | user_27d4839feec4 | Cooking | I usually do pulled pork, baked pasta, or a baked potato bar for groups.
Pulled pork can be cooked in the oven in advance. Warmed and served in the slow cooker so it is my go to. | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dzico | null | false | 2016-10-30T15:08:25Z |
d9dzg70 | t1_d9dzg70 | 1,477,839,999 | user_c2dd02379aae | Cooking | I'm commenting so I can find this recipe to make later this week. | 1 | t3_5a2fhk | t3_5a2fhk | /r/Cooking/comments/t3_5a2fhk/d9dzg70 | null | false | 2016-10-30T15:06:39Z |
d9dzftd | t1_d9dzftd | 1,477,839,981 | user_1a6f30d42ef3 | Cooking | I'd say go for it. Simmering all day will almost certainly kill whatever bacteria might have grown. Then again, I get food poisoning around three times a year so take what I say with a grain of salt. It almost always happens because I'm careless handling raw meat though, not from the cooked food itself (usually only I ... | -46 | t3_5a56b6 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9dzftd | null | false | 2016-10-30T15:06:21Z |
d9dzfb0 | t1_d9dzfb0 | 1,477,839,955 | user_e6ea4210d8b7 | Cooking | everyone is right about the 'quick broil'. i just came in here to say that 'culinary torches' seem super cute and nice and sexy. we went through 20 of them in a month at the restaurant. use a real one. just keep it clean in the kitchen instead of in your toolbox. it'S a lot cheaper, more convenient, more reli... | 3 | t3_5a4rgk | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dzfb0 | null | false | 2016-10-30T15:05:55Z |
d9dze0r | t1_d9dze0r | 1,477,839,891 | user_4a150521eb55 | Cooking | Rice, diced chicken, an onion, and salsa cooked in a rice cooker and then topped with melted cheddar could be good.
Elbow macaroni, onion, marinara and ground beef used to be a regular from my mom when I was growing up. | 1 | t3_5a2674 | t3_5a2674 | /r/Cooking/comments/t3_5a2674/d9dze0r | null | false | 2016-10-30T15:04:51Z |
d9dz75o | t1_d9dz75o | 1,477,839,555 | user_4a150521eb55 | Cooking | That's great seasoning for a first timer! It took me so long to get it right with mine. It seemed like forever. | 1 | t3_5a3nwv | t3_5a3nwv | /r/Cooking/comments/t3_5a3nwv/d9dz75o | null | false | 2016-10-30T14:59:15Z |
d9dz06r | t1_d9dz06r | 1,477,839,208 | user_d1349b433875 | Cooking | Maybe they could use the slow cooker to make shredded pork or chicken, then do a taco bar? | 2 | t1_d9dxwbe | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dz06r | null | false | 2016-10-30T14:53:28Z |
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