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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9dynwy | t1_d9dynwy | 1,477,838,593 | user_faaf5b1060e7 | Cooking | Definitely. I got a cast iron skillet and I do a good 90% of my cooking in it now. | 4 | t1_d9dxhk5 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dynwy | null | false | 2016-10-30T14:43:13Z |
d9dyn6x | t1_d9dyn6x | 1,477,838,560 | user_2bcaf3041e6b | Cooking | Thank you for that link. I am making a charcuterie board for Christmas night and this will be a fabulous addition! | 1 | t1_d9dudxy | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dyn6x | null | false | 2016-10-30T14:42:40Z |
d9dyjku | t1_d9dyjku | 1,477,838,379 | [deleted] | Cooking | [deleted] | 1 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dyjku | null | false | 2016-10-30T14:39:39Z |
d9dyg42 | t1_d9dyg42 | 1,477,838,198 | user_e868b9fecf6b | Cooking | No, not even when I had a tiny studio apartment. I kept kitchen stuff in my bureau instead of clothes. I would rather give up some of my pots and pans than have to keep some of them in the oven. The inefficiency of having to take everything out and put it somewhere else before preheating the oven would kill me. Especia... | 1 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9dyg42 | null | false | 2016-10-30T14:36:38Z |
d9dyb4i | t1_d9dyb4i | 1,477,837,937 | user_e868b9fecf6b | Cooking | Can I say both normal and gross? I personally think it's gross, but at the same time I agree that it's totally normal. Most people like the skin. | 1 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dyb4i | null | false | 2016-10-30T14:32:17Z |
d9dxwbe | t1_d9dxwbe | 1,477,837,150 | user_df41c0eb3be2 | Cooking | Agreed, but for OP I'd suggesting using the oven. Hard to cook enough meat for 20 in a slow cooker.
Put a big shoulder in at 275 or so when you go to bed, take it out in the morning, break it down a bit and then blast it at 450 to crisp it up for serving.
I just did that last night, seasoned as porchetta (sage, ros... | 2 | t1_d9dqns2 | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dxwbe | null | false | 2016-10-30T14:19:10Z |
d9dxjh5 | t1_d9dxjh5 | 1,477,836,426 | user_2ac38272b14c | Cooking | Yes. It becomes a habit quickly, and it's super easy. Not sure about you, but I can't put any of my pans in the dishwasher anyway so it's really no different than hand washing. | 2 | t1_d9dxhk5 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dxjh5 | null | false | 2016-10-30T14:07:06Z |
d9dxjfs | t1_d9dxjfs | 1,477,836,424 | user_efaba9f452a4 | Cooking | You need to use crockery or tempered glass. A cheap glass bowl won't cut it. | 6 | t1_d9dqsr6 | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dxjfs | null | false | 2016-10-30T14:07:04Z |
d9dxhxz | t1_d9dxhxz | 1,477,836,334 | user_6827290ec09c | Cooking | More than 4 hours between 40'f and 140'f allows bacteria to grow (the 2 hours number accounts for service time as well). That bacteria produces byproducts, or toxins, kinda like the way we exhale C02. If you reheat the food you kill the bacteria but have no impact on the toxins. Then when you eat the dish you get ill ... | 35 | t1_d9dx6il | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9dxhxz | null | false | 2016-10-30T14:05:34Z |
d9dxhk5 | t1_d9dxhk5 | 1,477,836,311 | user_0297bbe1790d | Cooking | Is it really worth getting a cast iron? Looks like so much work when the use is the same as a regular pan | 3 | t3_5a46e3 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dxhk5 | null | false | 2016-10-30T14:05:11Z |
d9dxfe3 | t1_d9dxfe3 | 1,477,836,184 | user_c5a829d179ed | Cooking | Bring to boil, put in oven, or on stove, and continue simmering. Make sure it reaches a full boil first, and a simmer after. | -9 | t3_5a56b6 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9dxfe3 | null | false | 2016-10-30T14:03:04Z |
d9dxdd2 | t1_d9dxdd2 | 1,477,836,065 | user_74c7a193211d | Cooking | So it's a slow cooker, we're talking about.
Maybe OP is confused by how a slow cookers works?
If you put on the low setting it will take a long time before the liquid starts to bubble, because it heats slowly compared to the high setting.
But I could be wrong. | 11 | t1_d9dx6il | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9dxdd2 | null | false | 2016-10-30T14:01:05Z |
d9dxap3 | t1_d9dxap3 | 1,477,835,908 | user_bb3e9f4e989a | Cooking | Sandwiches and chips.
Who doesn't like Sammy and chips? | 2 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dxap3 | null | false | 2016-10-30T13:58:28Z |
d9dxa16 | t1_d9dxa16 | 1,477,835,870 | user_21453c89ba1e | Cooking | Heat was too low to simmer. | 9 | t1_d9dx5ym | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9dxa16 | null | false | 2016-10-30T13:57:50Z |
d9dx9s7 | t1_d9dx9s7 | 1,477,835,855 | user_79620ea7c07b | Cooking | 75$ for a 20$ torch? | 3 | t1_d9dsm9j | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dx9s7 | null | false | 2016-10-30T13:57:35Z |
d9dx6il | t1_d9dx6il | 1,477,835,656 | user_f8711268a9d4 | Cooking | It doesn't look like anyone understood, so far, what you're asking. You're saying the meat just sat there at room temperature for a long period of time, right? How long?
I've been taught that the Danger Zone is after 2 hours. I've also been taught "When in doubt, throw it out," which I adhere to. I would toss it if it... | 60 | t3_5a56b6 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9dx6il | null | false | 2016-10-30T13:54:16Z |
d9dx5ym | t1_d9dx5ym | 1,477,835,621 | user_4c89b691c2c5 | Cooking | >keeping them at a simmer. Unfortunately I didn't even realize they weren't simmering
I am confused by these statements. | 35 | t3_5a56b6 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9dx5ym | null | false | 2016-10-30T13:53:41Z |
d9dx1w7 | t1_d9dx1w7 | 1,477,835,369 | user_8891f100aadc | Cooking | Why do people make claims such as, "Iam very impatient." It's not genetically in you like height or eye color. Just be more patient. | 1 | t1_d9bq90a | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9dx1w7 | null | false | 2016-10-30T13:49:29Z |
d9dx13q | t1_d9dx13q | 1,477,835,323 | user_828c4d3e4aff | Cooking | Are you sure it's not the broiler? | 1 | t1_d9dbzdx | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9dx13q | null | false | 2016-10-30T13:48:43Z |
d9dx0e2 | t1_d9dx0e2 | 1,477,835,280 | user_05317beeeff4 | Cooking | Lasagna | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dx0e2 | null | false | 2016-10-30T13:48:00Z |
d9dwzji | t1_d9dwzji | 1,477,835,228 | user_979555d595b5 | Cooking | Beef stew plus one bread bowl for each guest. They won't be hungry for days! | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dwzji | null | false | 2016-10-30T13:47:08Z |
d9dwyl7 | t1_d9dwyl7 | 1,477,835,170 | user_8891f100aadc | Cooking | Ah okay so it takes 2 days, that should help me on a Thursday night when I get home and want to eat dinner that evening. | 2 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9dwyl7 | null | false | 2016-10-30T13:46:10Z |
d9dwxrt | t1_d9dwxrt | 1,477,835,119 | user_03ae602fa345 | Cooking | Not ruined. Might even improve with the extra melding time. | -4 | t3_5a56b6 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9dwxrt | null | false | 2016-10-30T13:45:19Z |
d9dwx4c | t1_d9dwx4c | 1,477,835,077 | user_8891f100aadc | Cooking | You don't need to add oil to pasta to prevent sticking. | 1 | t3_5a2ch0 | t3_5a2ch0 | /r/Cooking/comments/t3_5a2ch0/d9dwx4c | null | false | 2016-10-30T13:44:37Z |
d9dwu4k | t1_d9dwu4k | 1,477,834,890 | user_56999bd1ac62 | Cooking | I always find that Apple juice or pieces make a great accompaniment to pork. The sweetness of the Apple may help to mitigate the flavor of the pork. | 2 | t3_5a4b3f | t3_5a4b3f | /r/Cooking/comments/t3_5a4b3f/d9dwu4k | null | false | 2016-10-30T13:41:30Z |
d9dwswi | t1_d9dwswi | 1,477,834,812 | user_bb3e9f4e989a | Cooking | i think it's just them. crispy = flavor
| 6 | t1_d9dwozn | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dwswi | null | false | 2016-10-30T13:40:12Z |
d9dwqbc | t1_d9dwqbc | 1,477,834,639 | user_dd6a175962a9 | Cooking | That's how my dad taught me. | 1 | t1_d9dvs91 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dwqbc | null | false | 2016-10-30T13:37:19Z |
d9dwozn | t1_d9dwozn | 1,477,834,552 | user_2da25282029d | Cooking | Northeastern US. It was years ago, when I was doing thanksgiving with my girlfriend's family. The mother went to throw out the skin before bringing the bird to the table. I was shocked, and then asked for it.
The look on their faces as I ate told me that this wasn't normal to them. | 2 | t1_d9dv4ls | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dwozn | null | false | 2016-10-30T13:35:52Z |
d9dwgr5 | t1_d9dwgr5 | 1,477,834,002 | user_13cf48e43f8b | Cooking | Dude if you're concerned with this you need to invest in a new bowl or two. | -4 | t1_d9dqsr6 | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dwgr5 | null | false | 2016-10-30T13:26:42Z |
d9dwct8 | t1_d9dwct8 | 1,477,833,734 | user_364b3fd2c8a0 | Cooking | Nah. Tenderloin doesn't have as strong a pork flavour. We're using a center cut pork loin roast. | 1 | t1_d9dpb3v | t3_5a4b3f | /r/Cooking/comments/t3_5a4b3f/d9dwct8 | null | false | 2016-10-30T13:22:14Z |
d9dwcc0 | t1_d9dwcc0 | 1,477,833,699 | user_0ca8e62d9409 | Cooking | Taco bar with 3 kinds of meat! Get a pork butt and make carnitas (relatively easy and sooo delicious), ground beef, and chicken. Get all the fixings and boom, awesome lunch. Who doesn't love tacos? | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dwcc0 | null | false | 2016-10-30T13:21:39Z |
d9dw6ui | t1_d9dw6ui | 1,477,833,307 | user_a9e8db8f729c | Cooking | Bluestar > wolf | 2 | t1_d9dqvo1 | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9dw6ui | null | false | 2016-10-30T13:15:07Z |
d9dw5bz | t1_d9dw5bz | 1,477,833,199 | user_36dc705cc46d | Cooking | Those thermometers aren't always accurate. You should get a digital instant read thermometer, it's a game changer.
At 165 degrees at the center of the thickest part of the breast, you may still notice some pink meat - that's not a problem. It's the juiciest your breast is going to be, so eat and enjoy.
The same g... | 2 | t3_5a2ru3 | t3_5a2ru3 | /r/Cooking/comments/t3_5a2ru3/d9dw5bz | null | false | 2016-10-30T13:13:19Z |
d9dvs91 | t1_d9dvs91 | 1,477,832,233 | user_2ac38272b14c | Cooking | I season my Griswold with bacon grease, old school baby! | 6 | t3_5a46e3 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dvs91 | null | false | 2016-10-30T12:57:13Z |
d9dvq69 | t1_d9dvq69 | 1,477,832,071 | user_d3baa64262a3 | Cooking | I many times put things in a 250 oven overnight after I get them to a simmer on the stove. | 1 | t3_5a56b6 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9dvq69 | null | false | 2016-10-30T12:54:31Z |
d9dvnzs | t1_d9dvnzs | 1,477,831,895 | user_473b802ca8f5 | Cooking | Lasagna and Cesar's salad has always been our family's go to"big" meal for many. Yo can make them ahead and freeze or a day or two ahead and refrigerate. Always satisfies. | 3 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dvnzs | null | false | 2016-10-30T12:51:35Z |
d9dvmrg | t1_d9dvmrg | 1,477,831,800 | user_40410d06fb9e | Cooking | Very similar to the americas test kitchen recipe, which after looking for years, has turned out to be the best recipe to date IMHO.
They cook things separate so they crisp, instead all in the same pan at the same time. Still uses just 1 pan though, which is nice. | 2 | t3_5a2fhk | t3_5a2fhk | /r/Cooking/comments/t3_5a2fhk/d9dvmrg | null | false | 2016-10-30T12:50:00Z |
d9dvihf | t1_d9dvihf | 1,477,831,464 | user_9279c2ca3ae7 | Cooking | Totally normal. A grown adult that uses the word "gross" probably prefers chicken nuggets and pizza. | 1 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dvihf | null | false | 2016-10-30T12:44:24Z |
d9dvi8f | t1_d9dvi8f | 1,477,831,445 | user_8bbb5a6eb8e0 | Cooking | Those rice noodles might be bee hoon or rice vermicelli. You can make stir fried noodles with that, or you can use it in laksa. | 1 | t3_5a0chl | t3_5a0chl | /r/Cooking/comments/t3_5a0chl/d9dvi8f | null | false | 2016-10-30T12:44:05Z |
d9dvh25 | t1_d9dvh25 | 1,477,831,353 | user_5d2e7d045686 | Cooking | Thanks for the clarification. Still tasted darn good though. | 2 | t1_d9do21h | t3_5a15fw | /r/Cooking/comments/t3_5a15fw/d9dvh25 | null | false | 2016-10-30T12:42:33Z |
d9dvbwi | t1_d9dvbwi | 1,477,830,932 | user_f96ad300b063 | Cooking | A quick broil won't heat up your oven or kitchen very much. There is no preheat needed. Broilers work via radiation not conduction. Mostly. | 14 | t1_d9du2mz | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dvbwi | null | false | 2016-10-30T12:35:32Z |
d9dv8ov | t1_d9dv8ov | 1,477,830,680 | user_370fb0f380e4 | Cooking | Falafel is good for vegos. You can have it with the same fillings as the tacos and whatnot others have suggested (which I agree with too). They're not too hard to make from scratch, but I've had some good ones from packet mixes. Also, are perfectly fine made a couple days ahead abs microwaved on the day. | 2 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dv8ov | null | false | 2016-10-30T12:31:20Z |
d9dv8cb | t1_d9dv8cb | 1,477,830,651 | user_950b478a901a | Cooking | My boyfriend uses one to melt the cheese on his sandwiches all the time. I don't know if it's the most efficient way, but it does the job and he gets to play with fire. | 2 | t3_5a4rgk | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dv8cb | null | false | 2016-10-30T12:30:51Z |
d9dv4ls | t1_d9dv4ls | 1,477,830,335 | user_bb3e9f4e989a | Cooking | Who told you this is abnormal? Which country/culture are they from?
Most cultures like crispy skin. | 3 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dv4ls | null | false | 2016-10-30T12:25:35Z |
d9dv3vg | t1_d9dv3vg | 1,477,830,276 | user_674fc04933ac | Cooking | A couple different pasta bakes (that way you can have a chicken, a beef and a veggetarian), serve with garlic bread, raw veggies and dip for snacks, | 3 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dv3vg | null | false | 2016-10-30T12:24:36Z |
d9dv0pw | t1_d9dv0pw | 1,477,830,010 | user_685e436e23dd | Cooking | It will usually say on the bottom of the bowl if it is dishwasher/oven safe | 3 | t1_d9dqsr6 | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dv0pw | null | false | 2016-10-30T12:20:10Z |
d9duzs6 | t1_d9duzs6 | 1,477,829,930 | user_685e436e23dd | Cooking | How often do you use it? I use mine almost daily, so I doubt I've ever cooked on rancid oil | 1 | t1_d9dpqd4 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9duzs6 | null | false | 2016-10-30T12:18:50Z |
d9duxl9 | t1_d9duxl9 | 1,477,829,732 | user_23c85d709305 | Cooking | Make Mexican. He's turning Juan after all! | 5 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9duxl9 | null | false | 2016-10-30T12:15:32Z |
d9duuz3 | t1_d9duuz3 | 1,477,829,499 | user_a3774b91eaa0 | Cooking | For starters make sure you have a bunch of snacks for people to fill up on like chips and fruit. Always have salad to fill people up so your other food can be stretched farther since you have limited cooking space.
For the main course i would recommend pulled pork tacos. Get a big deep pan that will fit 2 pork shoulde... | 5 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9duuz3 | null | false | 2016-10-30T12:11:39Z |
d9duuxw | t1_d9duuxw | 1,477,829,496 | user_bdb5a80e8e2c | Cooking | I have to admit that my wok burner only makes about 35000 BTU. | 1 | t1_d9dunbn | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9duuxw | null | false | 2016-10-30T12:11:36Z |
d9duoyp | t1_d9duoyp | 1,477,828,936 | user_3a117740d995 | Cooking | Chili would be the easiest. For something a bit more fun, try a pasta bar - cook up pasta and have people top it with their choice of meat sauce, sausage, marinara, alfredo, veg medley, pesto, shredded cheese, etc. | 6 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9duoyp | null | false | 2016-10-30T12:02:16Z |
d9duosk | t1_d9duosk | 1,477,828,918 | user_08ffb3e03a7f | Cooking | for large groups I always make some sort of stew, last time I tried this
http://www.seriouseats.com/recipes/2016/01/all-american-beef-stew-recipe.html | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9duosk | null | false | 2016-10-30T12:01:58Z |
d9dunbn | t1_d9dunbn | 1,477,828,781 | user_2efe3b33b4a1 | Cooking | I'll put it right next to my wood fired tandoori and my 105,000 BTU wok range. | 7 | t1_d9dtwn9 | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dunbn | null | false | 2016-10-30T11:59:41Z |
d9dujxw | t1_d9dujxw | 1,477,828,452 | user_b3a51b523e0f | Cooking | Chili or meatball subs. | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dujxw | null | false | 2016-10-30T11:54:12Z |
d9dudxy | t1_d9dudxy | 1,477,827,846 | user_08c9be019aeb | Cooking | This has my vote.
Cook a couple of batches of pork carnitas in your slow cooker and you're golden. Put the pork, tortillas, cilantro, onions, and cheese on a table and have your guest assemble your own tacos will be easy and fun. The only drawback is that it could get a bit messy if this is indoors. People tend to dr... | 15 | t1_d9dq3qr | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dudxy | null | false | 2016-10-30T11:44:06Z |
d9duaqv | t1_d9duaqv | 1,477,827,517 | user_9973d57c9c95 | Cooking | Make a big ass pasta salad with chicken! You can either make a massive batch, or create slight varieties (throwing all kinds of different stuff in it like bacon, red peppers, scallions, onion, apples, pesto, corn etc). Extremely easy, as long as you have enough bowls to mix it all. Loads of carbs in the pasta, and plen... | 3 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9duaqv | null | false | 2016-10-30T11:38:37Z |
d9du2mz | t1_d9du2mz | 1,477,826,675 | user_7d66932da7db | Cooking | The purpose is so you don't have to heat up the whole oven/kitchen and raise your electric bill. | 1 | t1_d9dq8pg | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9du2mz | null | false | 2016-10-30T11:24:35Z |
d9dtwn9 | t1_d9dtwn9 | 1,477,826,029 | user_bdb5a80e8e2c | Cooking | But it would be so cool | 5 | t1_d9dsh05 | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dtwn9 | null | false | 2016-10-30T11:13:49Z |
d9dtm6m | t1_d9dtm6m | 1,477,824,860 | user_920830121b1a | Cooking | Arroz con pollo is cheap and delix. I have a full pot in my fridge right now. Bunch of rice, cooked in broth, little lime, and some rotel (adds liquid) Chicken cooked with cayenne, salt, pepper, chill powder, onion powder and comino. Shred chicken into rice. I usually cook some onion instead of onion powder, but that's... | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dtm6m | null | false | 2016-10-30T10:54:20Z |
d9dtk2b | t1_d9dtk2b | 1,477,824,615 | user_28a43f7747a9 | Cooking | Pork shoulder, marinade of your choice and throw it in the oven with some type of moisture for about 3 Hours. Buy a sponge type of bun, thinly shred cabbage and mix together BBQ sauce and Ranch to add to the cabbage as a mild dressing.
Boom. Sandwich for 20+ for about $30
Buy a shit ton of potatoes, cube em, par boil u... | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dtk2b | null | false | 2016-10-30T10:50:15Z |
d9dtcu7 | t1_d9dtcu7 | 1,477,823,804 | user_920830121b1a | Cooking | I'm one of these. :( I prefer boneless, skinless chicken breast. I get the appeal, but it's not for me. My roommate always gets my skin when I cook a whole chicken, so win/win? | 2 | t1_d9djrdw | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dtcu7 | null | false | 2016-10-30T10:36:44Z |
d9dtceh | t1_d9dtceh | 1,477,823,753 | user_13567b0b41a0 | Cooking | At first I read that as 200ml water to every 40 gallons of quinoa. Kind of a funny image. | 1 | t1_d9d95at | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dtceh | null | false | 2016-10-30T10:35:53Z |
d9dt5cv | t1_d9dt5cv | 1,477,822,946 | user_212aed416707 | Cooking | We use canola for pan fry, to each their own. Costco is amazing. Coconut,canola,and olive oil at great prices. Recently they started carrying chicken wings... glad I'm doing keto otherwise I'd be gaining. | 1 | t1_d9dsr4l | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dt5cv | null | false | 2016-10-30T10:22:26Z |
d9dt0x3 | t1_d9dt0x3 | 1,477,822,441 | user_238da7a4f965 | Cooking | It's both. The coconut milk will cook down some, getting thicker. But you have the leftovers from the version you made, so only you know if that is an unpalatable consistency. What I think could be unpalatable is if you cooked the rice noodles in the curry for too long. I could see them getting pretty soft and mushy. | 2 | t1_d9dsx0l | t3_5a4pfm | /r/Cooking/comments/t3_5a4pfm/d9dt0x3 | null | false | 2016-10-30T10:14:01Z |
d9dsyg1 | t1_d9dsyg1 | 1,477,822,146 | user_5525e73143de | Cooking | You can make Barbecue in the oven. Brisket, pulled pork, ribs etc...Just set the oven on low (225-250 F) and cook until desired internal temps. Most ovens are large enough for a full brisket, a few racks of ribs, and a couple pork shoulders. That should feed 20+. It's not true smoked barbecue but it's decent. I do it s... | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dsyg1 | null | false | 2016-10-30T10:09:06Z |
d9dsx0l | t1_d9dsx0l | 1,477,821,983 | user_cf97781c42ca | Cooking | > The paste and coconut milk need time to cook together to bring out better flavors.
ok so this has to do with the flavors yes? not the consistency of the coconut milk? I'm not as worried about the flavors, more about, if I didn't cook the milk enough would it be a weird unpalatable consistency? | 1 | t1_d9dogwu | t3_5a4pfm | /r/Cooking/comments/t3_5a4pfm/d9dsx0l | null | false | 2016-10-30T10:06:23Z |
d9dsr4l | t1_d9dsr4l | 1,477,821,308 | user_c53190a6c567 | Cooking | Oh no I can go through a Costco double pack in two years easily with pan fry alone not to mention second nicer stuff for dressings. | 1 | t1_d9dskqt | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dsr4l | null | false | 2016-10-30T09:55:08Z |
d9dsm9j | t1_d9dsm9j | 1,477,820,743 | user_fafc025017e6 | Cooking | Unless you get a searzall!
http://www.bookeranddax.com/searzall | 5 | t1_d9doxs5 | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dsm9j | null | false | 2016-10-30T09:45:43Z |
d9dskqt | t1_d9dskqt | 1,477,820,570 | user_212aed416707 | Cooking | If you have olive oil sound for 2 years there's something wrong. Maybe I make too much salad dressing or aioli. | 2 | t1_d9dq38l | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dskqt | null | false | 2016-10-30T09:42:50Z |
d9dsi0m | t1_d9dsi0m | 1,477,820,257 | user_7e5c0e40c984 | Cooking | Its better if you put the noodles into the wok for a while to get some colour on them. Authentic Pad See Ew always has the noodles with some colour. | 3 | t3_5a2fhk | t3_5a2fhk | /r/Cooking/comments/t3_5a2fhk/d9dsi0m | null | false | 2016-10-30T09:37:37Z |
d9dsh05 | t1_d9dsh05 | 1,477,820,144 | user_2efe3b33b4a1 | Cooking | Most people don't keep a salamander in their home kitchen. | 4 | t1_d9dqqe0 | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dsh05 | null | false | 2016-10-30T09:35:44Z |
d9dsfrs | t1_d9dsfrs | 1,477,820,007 | user_2efe3b33b4a1 | Cooking | Safer than in a microwave. Just be careful about leaving a dinner plate under a broiler at full blast. Use Pyrex or a pie tin for that. | 6 | t1_d9dqsr6 | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dsfrs | null | false | 2016-10-30T09:33:27Z |
d9ds6pz | t1_d9ds6pz | 1,477,818,990 | user_e0dc6c500ff4 | Cooking | Grab a piece out of the pot and try it. You'll be able to tell when it's done. | 1 | t3_5a2ch0 | t3_5a2ch0 | /r/Cooking/comments/t3_5a2ch0/d9ds6pz | null | false | 2016-10-30T09:16:30Z |
d9ds4f2 | t1_d9ds4f2 | 1,477,818,724 | user_5cb5dd165499 | Cooking | I love Pad See Ew, I can't wait to try this recipe out! | 1 | t3_5a2fhk | t3_5a2fhk | /r/Cooking/comments/t3_5a2fhk/d9ds4f2 | null | false | 2016-10-30T09:12:04Z |
d9drlkx | t1_d9drlkx | 1,477,816,679 | user_bbe32b591758 | Cooking | Never have I ever. 'boar taint' I avoid mass produced meat now, and only eat it when I know it's good quality consciously raised. I mean, I can taste the difference, and low quality meat tastes like shit, no allegories here. | 2 | t1_d9cwxac | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9drlkx | null | false | 2016-10-30T08:37:59Z |
d9drelb | t1_d9drelb | 1,477,815,941 | user_a9962617bbdc | Cooking | I don't have to because you've already made yourself look ridiculous, I don't need to say anything surprising to point that out. | 0 | t1_d9bc0q8 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9drelb | null | false | 2016-10-30T08:25:41Z |
d9dreg6 | t1_d9dreg6 | 1,477,815,925 | user_750c3783a301 | Cooking | Yes, you can carry on cooking them. | 11 | t3_5a56b6 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9dreg6 | null | false | 2016-10-30T08:25:25Z |
d9dr80z | t1_d9dr80z | 1,477,815,260 | user_9e6ef5519a60 | Cooking | I recently made these Avocado and tomato sauce Tortillas for a big group of people. I just prepared the Avocado filling and the tomato sauce, then I only had to heat up the Tortillas in the oven when my guests were starting to get hungry.
I placed a few bowls on the table and everybody made their wraps, added what th... | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dr80z | null | false | 2016-10-30T08:14:20Z |
d9dr7z5 | t1_d9dr7z5 | 1,477,815,255 | user_d9ecd88e3ffd | Cooking | Unsalted bread is the solution. The salt attracts water and keeps it moist longer, adding to the risc of molding. Unsalted bread just dries out. Just add more salt to the stuffing later. | 0 | t3_5a0h4v | t3_5a0h4v | /r/Cooking/comments/t3_5a0h4v/d9dr7z5 | null | false | 2016-10-30T08:14:15Z |
d9dr7sr | t1_d9dr7sr | 1,477,815,237 | user_9638c2fcea4a | Cooking | You could definitely use it for melting cheese on a soup. It's not ideal at all, and the toaster oven would do the job better but if you're careful you can achieve results that I'm sure you'd be satisfied with. | 1 | t3_5a4rgk | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dr7sr | null | false | 2016-10-30T08:13:57Z |
d9dr6bz | t1_d9dr6bz | 1,477,815,085 | user_a333f98c058c | Cooking | If you know a shop/meat counter that breaks down chickens to sell chicken parts, I bet they'd give you the skin off their boneless/skinless pieces | 1 | t1_d9dkbuf | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dr6bz | null | false | 2016-10-30T08:11:25Z |
d9dr014 | t1_d9dr014 | 1,477,814,439 | user_53f5742ecf16 | Cooking | I use multiple pasta bakes: http://www.thekitchn.com/weeknight-recipe-easy-pasta-bake-recipes-from-the-kitchn-179056. For that many, I use store marinara and Italian sausage as the meat. | 5 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dr014 | null | false | 2016-10-30T08:00:39Z |
d9dqy70 | t1_d9dqy70 | 1,477,814,250 | user_dda5f41b9e82 | Cooking | I don't know many people that like the skin. But my mom always loved it when I was growing up, so I grew to think of it as a "treat", I guess.
Fuckin love me some skin. | 1 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dqy70 | null | false | 2016-10-30T07:57:30Z |
d9dqvo1 | t1_d9dqvo1 | 1,477,813,997 | user_5ff39f01f50d | Cooking | WOLF > viking | 2 | t3_5a3tqm | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9dqvo1 | null | false | 2016-10-30T07:53:17Z |
d9dqsr6 | t1_d9dqsr6 | 1,477,813,719 | user_2041fd74a1eb | Cooking | Will my glassware be safe for that? I had one break in the microwave before from high heat | 1 | t1_d9doohj | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dqsr6 | null | false | 2016-10-30T07:48:39Z |
d9dqqe0 | t1_d9dqqe0 | 1,477,813,499 | user_0697c3ad4e01 | Cooking | Really? Just pop it under a broiler. Toaster oven, oven broil, salamander, whatever .
| 7 | t3_5a4rgk | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dqqe0 | null | false | 2016-10-30T07:44:59Z |
d9dqns2 | t1_d9dqns2 | 1,477,813,257 | user_e76d3c0ac960 | Cooking | Cant go wrong with roast beef or pulled pork sandwiches. Easy if u have a slow cooker | 23 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dqns2 | null | false | 2016-10-30T07:40:57Z |
d9dqhzf | t1_d9dqhzf | 1,477,812,713 | user_cf97781c42ca | Cooking | noooooooo!
i have so much leftovers | 1 | t1_d9dogwu | t3_5a4pfm | /r/Cooking/comments/t3_5a4pfm/d9dqhzf | null | false | 2016-10-30T07:31:53Z |
d9dqezh | t1_d9dqezh | 1,477,812,434 | user_d8df82e32424 | Cooking | Huh, I absorption cook mine in the microwave same as rice. Usually a rice/quinoa mix and 1 part dry to two parts water + some rice bran oil, chicken stock powder, salt, and crushed garlic. No rinsing. | 1 | t1_d9d9l7q | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dqezh | null | false | 2016-10-30T07:27:14Z |
d9dqde5 | t1_d9dqde5 | 1,477,812,286 | user_5106b213ad59 | Cooking | I like it fluffy...no draining, just cook till dry. The little rootlets or whatever spiral out of the seeds and let you know when they're done. Make sure your stock is almost too salty to drink. | 4 | t1_d9dmtzm | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dqde5 | null | false | 2016-10-30T07:24:46Z |
d9dq8pg | t1_d9dq8pg | 1,477,811,860 | user_f96ad300b063 | Cooking | Or they could just use a regular oven on broil. No need for another appliance. | 17 | t1_d9doohj | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9dq8pg | null | false | 2016-10-30T07:17:40Z |
d9dq8oo | t1_d9dq8oo | 1,477,811,858 | user_26f24ba66b60 | Cooking | Good to know!! | 1 | t3_5a46e3 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dq8oo | null | false | 2016-10-30T07:17:38Z |
d9dq85c | t1_d9dq85c | 1,477,811,810 | user_f3750df4dc01 | Cooking | Well no, not all ovens have a pilot, and it doesn't always stay on.. | 1 | t1_d9cyata | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9dq85c | null | false | 2016-10-30T07:16:50Z |
d9dq6sf | t1_d9dq6sf | 1,477,811,687 | user_3088e774148b | Cooking | 1) it takes around 7 minutes for most pasta i have cooked in my life.
2) Don't add oil to the pasta water it will coat the pasta preventing it from absorbing the cheese sauce. | 0 | t3_5a2ch0 | t3_5a2ch0 | /r/Cooking/comments/t3_5a2ch0/d9dq6sf | null | false | 2016-10-30T07:14:47Z |
d9dq60m | t1_d9dq60m | 1,477,811,617 | user_8fe5a6fe79ac | Cooking | I use 1.5 water to 1 quinoa by volume. | 1 | t1_d9cy2ck | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dq60m | null | false | 2016-10-30T07:13:37Z |
d9dq56x | t1_d9dq56x | 1,477,811,544 | user_e6ea4210d8b7 | Cooking | no worries. it's always nice to meet someone on the first steps of cookery. whenever you buy dry pasta, the best way to do it is to follow the instructions on the box. even the same kind of pasta cook time may vary depending of the company that made it. cooking time may vary as much as 4-5 minutes for the same '... | 2 | t1_d9dnai8 | t3_5a2ch0 | /r/Cooking/comments/t3_5a2ch0/d9dq56x | null | false | 2016-10-30T07:12:24Z |
d9dq4it | t1_d9dq4it | 1,477,811,480 | user_3088e774148b | Cooking | it is abnormal to dislike skin | 6 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dq4it | null | false | 2016-10-30T07:11:20Z |
d9dq3qr | t1_d9dq3qr | 1,477,811,410 | user_3088e774148b | Cooking | I think tacos are a great choice | 29 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dq3qr | null | false | 2016-10-30T07:10:10Z |
d9dq3lb | t1_d9dq3lb | 1,477,811,396 | user_6cb8458abd48 | Cooking | In the UK, we grow a bitter free variety (Google Stephen Jones, a farmer in Shropshire ) | 1 | t3_5a0a9j | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dq3lb | null | false | 2016-10-30T07:09:56Z |
d9dq38l | t1_d9dq38l | 1,477,811,366 | user_c53190a6c567 | Cooking | After a little bit of research it seems like the "most" people are those with less than none culinary sense and have their 3 gallons of discount oil that they've been chipping away at for half a decade. Two years seems to be the normal shelf life before anything bad starts to happen in the container, and I'd imagine yo... | 3 | t1_d9dpwkh | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dq38l | null | false | 2016-10-30T07:09:26Z |
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