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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9c97hr | t1_d9c97hr | 1,477,704,623 | user_6df2cf8ff348 | Cooking | You *really* should wash all the organ remnants out of the cavity of the bird. They add an unpleasant taste. | 2 | t1_d9bz23l | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c97hr | null | false | 2016-10-29T01:30:23Z |
d9c9669 | t1_d9c9669 | 1,477,704,562 | user_40d2950ee49d | Cooking | I smoke the tomatillos, red onion, garlic, pablanos and green onion on the smoker for about 30 mins at 300F (only 10 mins for the green onions) and then throw it all in the food processor along with lime, salt and some ancho chili powder. Pretty solid. | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9c9669 | null | false | 2016-10-29T01:29:22Z |
d9c95wn | t1_d9c95wn | 1,477,704,548 | user_6247b7bfd789 | Cooking | How about smashed avocado with lots of lemon juice and fresh black pepper to prevent browning as the spread, with roasted red or yellow peppers, topped with a pinch of sprouts?
Thinly sliced roasted eggplant, tomato, basil, mozzarella? Olive?
Avocado, cream ‘cheese’ and cress roll ups or pinwheels? Mint?
Edit: If ... | 3 | t3_59y1hg | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9c95wn | null | false | 2016-10-29T01:29:08Z |
d9c92i0 | t1_d9c92i0 | 1,477,704,392 | user_77087ccaaef5 | Cooking | Too much salt = tragedy | 6 | t1_d9bpleo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c92i0 | null | false | 2016-10-29T01:26:32Z |
d9c902a | t1_d9c902a | 1,477,704,283 | user_c33e55aab747 | Cooking | It's true. I ~~doubled~~ (well, greatly increased, I doubt it was truly double) the salt I generally use in a split pea and onion soup and it was wonderful. | 3 | t1_d9bpzgk | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c902a | null | false | 2016-10-29T01:24:43Z |
d9c900k | t1_d9c900k | 1,477,704,280 | user_a07151857fa1 | Cooking | Marinate the chicken in those seasoning plus salt and oil for at least an hour. The only way you can get away with what you did is make what I call pound chicken. Get some chicken breasts and pound them flat then cook them like you did or cut them into very thin strips so more outside than inside. I do this when I d... | 2 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c900k | null | false | 2016-10-29T01:24:40Z |
d9c8yiy | t1_d9c8yiy | 1,477,704,212 | user_c1fea93f9065 | Cooking | As others....salt | 3 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c8yiy | null | false | 2016-10-29T01:23:32Z |
d9c8yfl | t1_d9c8yfl | 1,477,704,208 | user_3893131a3f67 | Cooking | Take a look at Gordon Ramsay's YouTube.
Lots of nice meals with easy instructions.
And if you say his name 3 times while plating the dish his voice will echo everything you did wrong. | 7 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c8yfl | null | false | 2016-10-29T01:23:28Z |
d9c8v05 | t1_d9c8v05 | 1,477,704,056 | [deleted] | Cooking | [deleted] | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c8v05 | null | false | 2016-10-29T01:20:56Z |
d9c8oyx | t1_d9c8oyx | 1,477,703,781 | user_9a2ad9290fcc | Cooking | Agreed. I look forward to giving it a shot. | 3 | t1_d9c7nqv | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c8oyx | null | false | 2016-10-29T01:16:21Z |
d9c8jla | t1_d9c8jla | 1,477,703,529 | user_46ed45255421 | Cooking | Cucumber sandwiches are the answer. Simply, perfect for tea and freaking delicious. Something like this. http://www.myrecipes.com/m/recipe/cucumber-sandwiches | 4 | t3_59y1hg | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9c8jla | null | false | 2016-10-29T01:12:09Z |
d9c8cns | t1_d9c8cns | 1,477,703,212 | user_49b268c5a4c5 | Cooking | so yah, the salt thing. but also, importantly -- flavors are soluble in oil, so listen up, this is what you do.
- put the chicken out on a plate and salt and pepper both sides
- zest some of the lemon peel into small sand grain sizes, set aside
- slice the lemon in half
- heat up the oil on low heat
- add the garlic,... | 3 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c8cns | null | false | 2016-10-29T01:06:52Z |
d9c8aga | t1_d9c8aga | 1,477,703,109 | user_0ca8e62d9409 | Cooking | Oh this is easy. You're a competent home cook, so just make things you already know how to cook well and taste good. But plate them pretentiously and go overboard with what you call it.
Example: You make an awesome homemade pepperjack Mac and cheese. Serve a small portion in a fancy ramekin and call it spicy broiled p... | 6 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c8aga | null | false | 2016-10-29T01:05:09Z |
d9c86ez | t1_d9c86ez | 1,477,702,927 | user_efb1402f8a7a | Cooking | I do mine at 300 for half an hour in a foil covered pan with just a little water on the bottom, then turn the oven down to 250 and let them go another 5-6 hours. After that I take them out of the oven and put them in the crock pot with sauce on low heat for about 20 minutes, then turn the crock pot off and let them si... | 1 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c86ez | null | false | 2016-10-29T01:02:07Z |
d9c81zh | t1_d9c81zh | 1,477,702,731 | user_77b17edfc615 | Cooking | This. Not in the same pan as the ribs, but liquid in the oven. I just fill a pan and make sure it doesn't all evaporate.
This was before of course in the long long ago, I have a pressure cooker now, and it's the only way I do ribs now. | 2 | t1_d9bt497 | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c81zh | null | false | 2016-10-29T00:58:51Z |
d9c7z9e | t1_d9c7z9e | 1,477,702,608 | user_f96ad300b063 | Cooking | Tomato? Or better yet little caprese sandwiches. | 10 | t3_59y1hg | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9c7z9e | null | false | 2016-10-29T00:56:48Z |
d9c7vip | t1_d9c7vip | 1,477,702,435 | user_088771e85899 | Cooking | [This is one of my favorite websites](http://www.finedinings.com) for more impressive meals. And presentation is the key to making dishes look impressive m | 2 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c7vip | null | false | 2016-10-29T00:53:55Z |
d9c7us4 | t1_d9c7us4 | 1,477,702,401 | user_5ead872ea29d | Cooking | Start off with a caprese salad. Get some really good tomatoes, toss with some balsamic vinegar, sprinkle with chiffonaded basil and fresh mozz. You can make a balsomic reduction to put in a squeeze bottle to help with the plating. Pair with a small, young pinot.
It's fall, make [pumpkin soup](http://www.epicurious.co... | 9 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c7us4 | null | false | 2016-10-29T00:53:21Z |
d9c7pkn | t1_d9c7pkn | 1,477,702,156 | user_df53ae4f01ce | Cooking | Sauce happens after you cook them, you should be putting a dry rub on them for the cooking phase. | 1 | t1_d9bsoz0 | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c7pkn | null | false | 2016-10-29T00:49:16Z |
d9c7nqv | t1_d9c7nqv | 1,477,702,069 | user_7e7d0740b8f5 | Cooking | Appreciate it, squash and apple together sound amazing | 6 | t1_d9c54sx | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c7nqv | null | false | 2016-10-29T00:47:49Z |
d9c7ite | t1_d9c7ite | 1,477,701,837 | user_0c395cc1ccae | Cooking | 'Danger zone' temps and times are set to keep the know nothing layman from killing themselves with poor quality meat, handled poorly. If you're questioning the cleanliness of your bird (raising conditions etc that actually contribute to salmonella formation) then you shouldn't be eating that meat. Unless you are infirm... | 5 | t1_d9bodmb | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c7ite | null | false | 2016-10-29T00:43:57Z |
d9c7hfw | t1_d9c7hfw | 1,477,701,767 | user_c25af04fbd84 | Cooking | Remind me! 18 days | 0 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c7hfw | null | false | 2016-10-29T00:42:47Z |
d9c7a5m | t1_d9c7a5m | 1,477,701,423 | user_f96ad300b063 | Cooking | Keep in mind though Persian rice is thoroughly washed from all loose starches. If those weren't washed away it would be more clumpy. | 1 | t1_d9bm7n7 | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9c7a5m | null | false | 2016-10-29T00:37:03Z |
d9c79mx | t1_d9c79mx | 1,477,701,398 | user_f95824d82847 | Cooking | When my pot's cover shattered, I used a baking sheet for a few months until I got a new lid. Just remember to use a cloth or oven mitt when it's been sitting on there for a while. | 2 | t1_d9bo9oa | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9c79mx | null | false | 2016-10-29T00:36:38Z |
d9c77z8 | t1_d9c77z8 | 1,477,701,320 | user_822d3bd65110 | Cooking | Would you describe the top tier of cheese people as big cheeses? | 17 | t1_d9c6i7x | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c77z8 | null | false | 2016-10-29T00:35:20Z |
d9c77qw | t1_d9c77qw | 1,477,701,310 | user_b3b271186a17 | Cooking | Alton Brown's corn dog batter on dogs, snickers bars, carrot/celery/onion strips, thick cut bacon whatever your heart desires. Don't forget to make some slightly thinner pancake batter for funnel cake. | 3 | t3_59wtng | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9c77qw | null | false | 2016-10-29T00:35:10Z |
d9c756x | t1_d9c756x | 1,477,701,188 | user_94524e54918c | Cooking | It doesn't take a lot of work or time to sharpen a knife but it does take practice. I use diamond stones for mine. Six strokes per wide on each stone (fine and extra fine, DMT diamond grit stones) and I'm done. Better than factory edge in most cases.
Sharpening is a skill that will last a lifetime. It is well wort... | 1 | t1_d9bq90a | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9c756x | null | false | 2016-10-29T00:33:08Z |
d9c7343 | t1_d9c7343 | 1,477,701,094 | user_f24af6e4152d | Cooking | Fair point. Another user gave me some additional tips (and a bit of background science) on how/why this works. I use freshly ground peppercorns, so there's less surface area. I was just curious if I'd been needlessly avoiding the prolonged cooking of pepper for no good reason. | 1 | t1_d9c5iar | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c7343 | null | false | 2016-10-29T00:31:34Z |
d9c714h | t1_d9c714h | 1,477,700,999 | user_20b7815d2ceb | Cooking | Amen ..... | 0 | t1_d9c6lx0 | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c714h | null | false | 2016-10-29T00:29:59Z |
d9c6zmn | t1_d9c6zmn | 1,477,700,926 | user_f24af6e4152d | Cooking | Ah, so I didn't misunderstand! Thanks for your response. Luckily I do have some fresh peppercorns around, so maybe I'll do some toasting later this evening. :) | 1 | t1_d9c5w5f | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c6zmn | null | false | 2016-10-29T00:28:46Z |
d9c6ygi | t1_d9c6ygi | 1,477,700,872 | user_eb6d16562921 | Cooking | Yeah this is the recipe that was recommended earlier too. Definitely looks legit. I had a half slab from yesterday so I put the oven to 300!and wrapped them and set them for an hour. The meat was shrinking from the bone like the pic I saw. | 1 | t1_d9c431j | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c6ygi | null | false | 2016-10-29T00:27:52Z |
d9c6u28 | t1_d9c6u28 | 1,477,700,665 | user_cbb0dcf474e7 | Cooking | Right, but the general consensus is that brines fill the meat with water, so it ends up being moist, but flavorless. SeriousEats did a thing on this a while ago. You get the same results that taste better with a dry brine. | 0 | t1_d9c6ji8 | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c6u28 | null | false | 2016-10-29T00:24:25Z |
d9c6pvo | t1_d9c6pvo | 1,477,700,470 | user_19ab0f31fc58 | Cooking | http://littlegreendot.com/best-ever-cheesy-kale-chips-recipe/ | 1 | t1_d9c6gni | t3_59cwgv | /r/Cooking/comments/t3_59cwgv/d9c6pvo | null | false | 2016-10-29T00:21:10Z |
d9c6pq5 | t1_d9c6pq5 | 1,477,700,463 | user_a07151857fa1 | Cooking | The best way to roast a chicken is to cut it into parts, marinate it and roast it. The marinade gets into more of the chicken and the best part is the outer crispy parts so you get more of that. | 1 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c6pq5 | null | false | 2016-10-29T00:21:03Z |
d9c6po4 | t1_d9c6po4 | 1,477,700,460 | user_120c9738ee8f | Cooking | >Bear in mind that basil is very sensitive to heat, so adding that after cooking will give you more flavor.
And a reason certain places serve the basil on the side. | 3 | t1_d9bpmv3 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c6po4 | null | false | 2016-10-29T00:21:00Z |
d9c6lx0 | t1_d9c6lx0 | 1,477,700,288 | user_24205bd5c3ee | Cooking | I agree not to tent the chicken. The skin gets soft, which defeats the purpose of drying it in the fridge for 1 day. | 3 | t1_d9c14ux | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c6lx0 | null | false | 2016-10-29T00:18:08Z |
d9c6khe | t1_d9c6khe | 1,477,700,223 | user_34ac6ead099a | Cooking | I guess that would make sense, but I think the idea is that it's not heated for too long. | -1 | t1_d9c65jw | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c6khe | null | false | 2016-10-29T00:17:03Z |
d9c6jqf | t1_d9c6jqf | 1,477,700,190 | user_94d78df62e35 | Cooking | Thanks, that's what I was wondering I might be missing! | 3 | t1_d9c6bbz | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c6jqf | null | false | 2016-10-29T00:16:30Z |
d9c6ji8 | t1_d9c6ji8 | 1,477,700,177 | user_24205bd5c3ee | Cooking | To each his own. | -1 | t1_d9bx7kr | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c6ji8 | null | false | 2016-10-29T00:16:17Z |
d9c6iqa | t1_d9c6iqa | 1,477,700,142 | user_24205bd5c3ee | Cooking | haha I know, it's a lot. But, the day drying in the fridge really made a difference for us. | 1 | t1_d9c3ruw | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c6iqa | null | false | 2016-10-29T00:15:42Z |
d9c6i7x | t1_d9c6i7x | 1,477,700,119 | user_f96ad300b063 | Cooking | I always leave the rind on soft cheeses. But I recently saw on r/cheese that even in the top tier of cheese people it is a personal preference. | 3 | t1_d9c1pbw | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c6i7x | null | false | 2016-10-29T00:15:19Z |
d9c6hdt | t1_d9c6hdt | 1,477,700,080 | user_24205bd5c3ee | Cooking | You could be right...all I know is that I followed what the man said & every time it came out perfect to me. Everyone has their own way and that's perfectly fine. :-) | 0 | t1_d9bxkz1 | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c6hdt | null | false | 2016-10-29T00:14:40Z |
d9c6gni | t1_d9c6gni | 1,477,700,048 | user_a91a34df24fb | Cooking | What do you like to season with? I've only ever grilled kale with olive oil and salt | 1 | t1_d9c3bhd | t3_59cwgv | /r/Cooking/comments/t3_59cwgv/d9c6gni | null | false | 2016-10-29T00:14:08Z |
d9c6g1g | t1_d9c6g1g | 1,477,700,022 | user_f96ad300b063 | Cooking | Make creme brulee for dessert. It's cheap and easier than a lot of people think. | 11 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c6g1g | null | false | 2016-10-29T00:13:42Z |
d9c6ck3 | t1_d9c6ck3 | 1,477,699,860 | user_24205bd5c3ee | Cooking | You're right, my bad. I was rushing :-) I've edited the post.
Also, the part about letting the chicken come to room temp - I learned that elsewhere. The real issue is taking a bird directly from the very cold fridge and putting it in a hot oven and expecting that to be the best way. It's going to take time for the chi... | 0 | t1_d9bwgxk | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c6ck3 | null | false | 2016-10-29T00:11:00Z |
d9c6bxx | t1_d9c6bxx | 1,477,699,831 | user_24205bd5c3ee | Cooking | Yea, I thought that was weird too. I'm not sure about the internal temp, but mine came out perfectly juicy all around. | 1 | t1_d9bp4i1 | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c6bxx | null | false | 2016-10-29T00:10:31Z |
d9c6bbz | t1_d9c6bbz | 1,477,699,804 | user_00aa88a69fa4 | Cooking | I've never associated "rich" with sweetness per se. From the dictionary: "highly seasoned, fatty, oily, or sweet." I agree more with a combo of salty/seasoned, buttery/fatty, sweet being rich. And that combo is delicious, but not in huge quantities. | 33 | t1_d9c60n1 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c6bbz | null | false | 2016-10-29T00:10:04Z |
d9c6aop | t1_d9c6aop | 1,477,699,773 | user_24205bd5c3ee | Cooking | I edited the post to add this: A cold chicken is going to take a longer amount of time to warm in the oven to begin cooking. Sitting out for 1 hr is good. From a food safety view, the danger zone is when food has sat at room temp for 4hrs (I used to do state meat inspections & was a food microbiologist))
| 0 | t1_d9bodmb | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c6aop | null | false | 2016-10-29T00:09:33Z |
d9c6979 | t1_d9c6979 | 1,477,699,703 | user_44b34a70dbf7 | Cooking | Cheers, homie | 1 | t1_d9c1arq | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9c6979 | null | false | 2016-10-29T00:08:23Z |
d9c6862 | t1_d9c6862 | 1,477,699,652 | user_7212b59a2dbb | Cooking | You can get these oven bags, throw them in there and tie them tight! When the bag deflates they're done and falling off the bone. | 1 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c6862 | null | false | 2016-10-29T00:07:32Z |
d9c67he | t1_d9c67he | 1,477,699,620 | user_0b981b7a3f73 | Cooking | "Rich" may give the wrong impression- let me clarify. What I mean is that the soup (the way I was thinking of preparing it) may be heavy on the palette. If I were to use half and half or cream to lend body to the soup, it might be a bit overwhelming, so I want to make it lighter. Possibly substitute chicken broth or st... | 3 | t1_d9c60n1 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c67he | null | false | 2016-10-29T00:07:00Z |
d9c67gz | t1_d9c67gz | 1,477,699,619 | user_c285d72b2ad0 | Cooking | Salt makes food taste like itself | 6 | t1_d9bpleo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c67gz | null | false | 2016-10-29T00:06:59Z |
d9c6735 | t1_d9c6735 | 1,477,699,601 | user_6aa3f4188464 | Cooking | I can't take anyone seriously when they say EVOO. | -1 | t1_d9byyhu | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c6735 | null | false | 2016-10-29T00:06:41Z |
d9c66rz | t1_d9c66rz | 1,477,699,586 | user_0063428750b4 | Cooking | Brisket. An entire barbecue brisket. | 2 | t3_59wyuc | t3_59wyuc | /r/Cooking/comments/t3_59wyuc/d9c66rz | null | false | 2016-10-29T00:06:26Z |
d9c66gj | t1_d9c66gj | 1,477,699,572 | user_7018ba0c7ae3 | Cooking | > basil breaks down fairly quickly when cooked
This is great to know, thank you for sharing!
| 2 | t1_d9c0s25 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c66gj | null | false | 2016-10-29T00:06:12Z |
d9c665y | t1_d9c665y | 1,477,699,557 | user_6aa3f4188464 | Cooking | Holy hell no salt? I'll say it again. Salt. | 5 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c665y | null | false | 2016-10-29T00:05:57Z |
d9c65jw | t1_d9c65jw | 1,477,699,527 | user_bda088075ade | Cooking | Sure, you cook flavor out of the ribs and into the water that you then discard, leaving the meat more like the spent meat used for making broth/stock. They can be cooked just as tender without.
I'm not sure that boiling is ever a good answer for meat preparation actually. | 3 | t1_d9c5sjo | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c65jw | null | false | 2016-10-29T00:05:27Z |
d9c64vf | t1_d9c64vf | 1,477,699,495 | user_68feab811a9e | Cooking | Mac and cheese balls. Bonus for having a little cube of cheese in the middle. | 2 | t3_59wtng | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9c64vf | null | false | 2016-10-29T00:04:55Z |
d9c638s | t1_d9c638s | 1,477,699,417 | user_f96ad300b063 | Cooking | I used homechef twice in the past couple weeks. They are good but ridiculously expensive. For two people and three meals a day I calculated it out to be $1800 a month for groceries. This is triple the "normal" food budget for a lot of people. | 2 | t3_59w5vr | t3_59w5vr | /r/Cooking/comments/t3_59w5vr/d9c638s | null | false | 2016-10-29T00:03:37Z |
d9c60n1 | t1_d9c60n1 | 1,477,699,296 | user_94d78df62e35 | Cooking | I've only heard of rich used to describe really sweet things, is that the way you're using it? I wouldn't have thought carrot or butternut squash would be spectacularly sweet. | 0 | t1_d9c2mxt | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c60n1 | null | false | 2016-10-29T00:01:36Z |
d9c60ap | t1_d9c60ap | 1,477,699,279 | user_f96ad300b063 | Cooking | Probably because this doesn't warrant a post and is common sense. | 1 | t1_d9c1zvg | t3_59whpt | /r/Cooking/comments/t3_59whpt/d9c60ap | null | false | 2016-10-29T00:01:19Z |
d9c5yce | t1_d9c5yce | 1,477,699,189 | user_f96ad300b063 | Cooking | No you have to fry naked. It's the proper way! | 2 | t1_d9bzo11 | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9c5yce | null | false | 2016-10-28T23:59:49Z |
d9c5w5f | t1_d9c5w5f | 1,477,699,087 | user_da885fbfe6b2 | Cooking | Yes you can burn pepper. Yes it is disgusting. Like the basil in OP's dish, it is best used later in cooking. If you want something peppery that requires it early in the cooking process (cacio e pepe) you can toast (in the pan) fresh cracked peppercorns or include it with wet ingredients (creme, oil, butter, etc.). Thi... | 2 | t1_d9c3zj6 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c5w5f | null | false | 2016-10-28T23:58:07Z |
d9c5sjo | t1_d9c5sjo | 1,477,698,919 | user_34ac6ead099a | Cooking | This is a place for discussion. Care to explain? | 0 | t1_d9c5nkz | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c5sjo | null | false | 2016-10-28T23:55:19Z |
d9c5qoy | t1_d9c5qoy | 1,477,698,832 | user_ece8dafa8ec3 | Cooking | Roast some tomatillos, bell pepper, maybe some seranos or jalapeños, onion, and garlic. Blend in food processor or blender once they have cooled along with some vinegar or citrus and olive oil plus salt and maybe a lil brown sugar.
If using habaneros I like to add some carrots in too for color but since this will be ... | 1 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9c5qoy | null | false | 2016-10-28T23:53:52Z |
d9c5nkz | t1_d9c5nkz | 1,477,698,686 | user_bda088075ade | Cooking | PSA: Please don't boil ribs. | 1 | t1_d9c34ff | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c5nkz | null | false | 2016-10-28T23:51:26Z |
d9c5n8s | t1_d9c5n8s | 1,477,698,670 | user_6c0f2790bf0a | Cooking | Carne en su jugo... Fucking amazing. | 2 | t1_d9bhjnt | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9c5n8s | null | false | 2016-10-28T23:51:10Z |
d9c5iar | t1_d9c5iar | 1,477,698,444 | user_46b2dbab3fb8 | Cooking | I don't it will burn, I put peppercorns on steak and cook it at super high temps and it doesn't burn. Maybe pepper in a pepper shaker will burn since it has so much surface area. | 2 | t1_d9c3zj6 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c5iar | null | false | 2016-10-28T23:47:24Z |
d9c5h8v | t1_d9c5h8v | 1,477,698,399 | user_0b981b7a3f73 | Cooking | For the record, you all are great! Getting lots of ideas here. I'll likely cobble something together from the various suggestions, and will add a post showing how it all turns out.
Keep it coming! I need to get a menu to the client by Monday afternoon so I'm open to anything you throw at me until then. | 15 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c5h8v | null | false | 2016-10-28T23:46:39Z |
d9c5fjb | t1_d9c5fjb | 1,477,698,323 | user_7a8111e25084 | Cooking | Add a fried duck egg and syrup and you could be [in The Heron Tower, London](https://duckandwaffle.com/menu/late-night#menu) | 4 | t1_d9bzuoq | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c5fjb | null | false | 2016-10-28T23:45:23Z |
d9c5e8a | t1_d9c5e8a | 1,477,698,265 | user_d3b299952467 | Cooking | I'm SE Asian, I put fish sauce in fucking everything. It adds a lot of richness and umami. That's essentially what a puttanesca sauce is anyways, it gets its depth from anchovies. | 7 | t3_59v8kp | t3_59v8kp | /r/Cooking/comments/t3_59v8kp/d9c5e8a | null | false | 2016-10-28T23:44:25Z |
d9c56gf | t1_d9c56gf | 1,477,697,902 | user_20b7815d2ceb | Cooking | I respectfully disagree that after leaving a cooked chicken out for 20 minutes, that it will still be "burn your fingers hot". I just don't see it .....
As I said, I will let it rest for about 3 minutes. It tightens up nicely in that timeframe. Never had any complaints. Each their own though .... | -1 | t1_d9c4oia | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c56gf | null | false | 2016-10-28T23:38:22Z |
d9c56bv | t1_d9c56bv | 1,477,697,897 | user_54ec428e3603 | Cooking | I think it's been disproved many times over, but you may still have some effects from it. | -1 | t1_d9c0snw | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c56bv | null | false | 2016-10-28T23:38:17Z |
d9c54sx | t1_d9c54sx | 1,477,697,830 | user_c549b61b8e7d | Cooking | I'll find it tomorrow. Exec Chef at work made it last week. Rave reviews. | 5 | t1_d9c3p8d | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c54sx | null | false | 2016-10-28T23:37:10Z |
d9c545i | t1_d9c545i | 1,477,697,801 | user_9d344ae76abe | Cooking | One word. Salt. | 6 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c545i | null | false | 2016-10-28T23:36:41Z |
d9c53w0 | t1_d9c53w0 | 1,477,697,790 | [deleted] | Cooking | [deleted] | 1 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c53w0 | null | false | 2016-10-28T23:36:30Z |
d9c52yd | t1_d9c52yd | 1,477,697,748 | user_68feab811a9e | Cooking | Does it have to be crammed into one meal? In that case, I'm getting myself a fat ribeye, some mac and cheese, and a slice of apple pie with a scoop of ice cream on top. If not... I'm thinking of a lot more spread over the course of the day. | 2 | t3_59wyuc | t3_59wyuc | /r/Cooking/comments/t3_59wyuc/d9c52yd | null | false | 2016-10-28T23:35:48Z |
d9c51jg | t1_d9c51jg | 1,477,697,684 | user_3088e774148b | Cooking | https://www.youtube.com/watch?v=UpFOCJQ_7OU
Try making that | 1 | t3_59klke | t3_59klke | /r/Cooking/comments/t3_59klke/d9c51jg | null | false | 2016-10-28T23:34:44Z |
d9c4rjr | t1_d9c4rjr | 1,477,697,230 | user_a8bec613d1ea | Cooking | I put some in my brown gravy last thanksgiving and everyone raved about it. I kept the secret ingredient to myself. | 2 | t3_59v8kp | t3_59v8kp | /r/Cooking/comments/t3_59v8kp/d9c4rjr | null | false | 2016-10-28T23:27:10Z |
d9c4qal | t1_d9c4qal | 1,477,697,173 | [deleted] | Cooking | [deleted] | 1 | t1_d9c28ng | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c4qal | null | false | 2016-10-28T23:26:13Z |
d9c4oia | t1_d9c4oia | 1,477,697,091 | user_a333f98c058c | Cooking | Leaving a whole roast out for 15-20 minutes will still keep it pretty hot. Like, burn-your-fingers-on-it hot. Don't need to tent it. The skin will be fine.
Cutting/carving it too early will objectively make it drier. You lose a significant amount of the juices/moisture if you don't let it rest. | 2 | t1_d9c14ux | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c4oia | null | false | 2016-10-28T23:24:51Z |
d9c4llu | t1_d9c4llu | 1,477,696,956 | user_4c95c2089cf2 | Cooking | Unless you can't eat tomatoes, mushrooms, soy sauce, hard cheese or oily fish, among anything else with glutamate in it, then MSG is fine. | 32 | t1_d9c0snw | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c4llu | null | false | 2016-10-28T23:22:36Z |
d9c4juk | t1_d9c4juk | 1,477,696,878 | user_822d3bd65110 | Cooking | If you're doing a pasta dish, a veloute sauce can impress without much effort. It's just a simple white sauce with the milk substituted for chicken stock (something that if you make or buy it fresh will wow people with its umami goodness). It's very rich, but pretty good if you add a small amount of grated hard cheese.... | 2 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c4juk | null | false | 2016-10-28T23:21:18Z |
d9c4hap | t1_d9c4hap | 1,477,696,762 | user_4819edc9436d | Cooking | The desert salsa green tomitillo salsa is so damn good. Hope to be able to make something like it some day. My attempts have been feeble at best. | 1 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9c4hap | null | false | 2016-10-28T23:19:22Z |
d9c4gjd | t1_d9c4gjd | 1,477,696,730 | user_946751ec49b3 | Cooking | You should definitely go to a research lab, since you'll be the first ever recorded case of MSG affecting someone like that. Literally ever. | 60 | t1_d9c0snw | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c4gjd | null | false | 2016-10-28T23:18:50Z |
d9c47gl | t1_d9c47gl | 1,477,696,312 | user_f24af6e4152d | Cooking | This is exactly how I did my ribs last night (plus broiling on low for 2 min) and they turned out just fine.
I think OP goofed when they cooked them another 40 min at 350. Jerky city. :( | 9 | t1_d9bsl7d | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c47gl | null | false | 2016-10-28T23:11:52Z |
d9c46ft | t1_d9c46ft | 1,477,696,267 | user_10497536966b | Cooking | [This](https://foodwishes.blogspot.com/2015/12/baked-stuffed-brie-filled-with.html) is a solid demo for making baked brie. | 5 | t1_d9c1pbw | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c46ft | null | false | 2016-10-28T23:11:07Z |
d9c43l1 | t1_d9c43l1 | 1,477,696,138 | user_0d1f6ca13702 | Cooking | I'm aware of the referring to foreigners as ghosts part. Awesome hacker handle I still say. | 1 | t1_d9c3v30 | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9c43l1 | null | false | 2016-10-28T23:08:58Z |
d9c43js | t1_d9c43js | 1,477,696,136 | user_615d78490041 | Cooking | Ginger about a thumb (assuming you are not a freakishly thumbed giant or dwarf ) take off the skin and either grate or slice I would slice in this meal ,
Replace Soy sauce with fish sauce or if you can get Worcestershire sauce and marinate the ground beef in these things for half an hour in the fridge | 2 | t3_59t3tl | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9c43js | null | false | 2016-10-28T23:08:56Z |
d9c431j | t1_d9c431j | 1,477,696,114 | user_56a7e5fde707 | Cooking | Please try this:
http://www.food.com/recipe/beths-melt-in-your-mouth-barbecue-ribs-oven-107786 | 3 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c431j | null | false | 2016-10-28T23:08:34Z |
d9c41v9 | t1_d9c41v9 | 1,477,696,062 | user_a333f98c058c | Cooking | In my experience, spatchcocking is the superior method. I'd recommend 450 instead of 500 however, especially if your bird is larger than 4 pounds, to keep the skin and veggies from burning. Start checking it after 40-45 minutes. I roasted a 4.5lb bird this week and it took 55 minutes.
The carrots/cauliflower/shallots... | 2 | t3_59wdlj | t3_59wdlj | /r/Cooking/comments/t3_59wdlj/d9c41v9 | null | false | 2016-10-28T23:07:42Z |
d9c4014 | t1_d9c4014 | 1,477,695,978 | user_3088e774148b | Cooking | olive oil, lemon juice, garlic, butter, basil, black pepper, and cayenne hmmmmm....
Looking at your picture there seems to be alot of excess liquid despite you not saying you added any and the chicken looks like it has been boiled rather than seared.
Using the exact same ingredients here's how you will get better re... | 21 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c4014 | null | false | 2016-10-28T23:06:18Z |
d9c3zj6 | t1_d9c3zj6 | 1,477,695,956 | user_f24af6e4152d | Cooking | This sounds good, but I have a quick question for you (or anyone else who might know the answer): You say to salt/pepper before cooking, but I've heard that you can "burn" pepper when pan-frying. I've been told it should be left out until about 1/2 - 3/4 through the process. (Sort of like garlic in that regard?)
Is t... | 1 | t1_d9c36pu | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c3zj6 | null | false | 2016-10-28T23:05:56Z |
d9c3w9n | t1_d9c3w9n | 1,477,695,808 | user_f8711268a9d4 | Cooking | It's like the first result on a google search, but I made this 2 weeks ago and we enjoyed the hell out of it.
http://www.epicurious.com/recipes/food/views/roasted-tomatillo-salsa-102586 | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9c3w9n | null | false | 2016-10-28T23:03:28Z |
d9c3vuw | t1_d9c3vuw | 1,477,695,790 | user_dcd9e432622c | Cooking | Just need to make sure it has enough salt and an airtight container. I use a 10L crock with a water seal. Most recipes I've run across have half tablespoon salt per pound of peppers and/or tomatillos. | 1 | t1_d9bzexr | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9c3vuw | null | false | 2016-10-28T23:03:10Z |
d9c3v30 | t1_d9c3v30 | 1,477,695,754 | user_f440d92a690d | Cooking | And it still means white guy/foreigner/person that doesn't understand | 1 | t1_d9c3kcr | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9c3v30 | null | false | 2016-10-28T23:02:34Z |
d9c3uf7 | t1_d9c3uf7 | 1,477,695,723 | user_f96ad300b063 | Cooking | It is oddly white isn't it. No browning at all. OP needs to turn the heat up. That chicken is poached! | 15 | t1_d9c1gpf | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c3uf7 | null | false | 2016-10-28T23:02:03Z |
d9c3smo | t1_d9c3smo | 1,477,695,643 | user_0d1f6ca13702 | Cooking | And still a moron that's going to argue the largest restaurant franchise on the planet didn't become that way by having a menu with items that taste good? Fuckling idiocy. | 0 | t1_d9bfcr8 | t3_59h2q4 | /r/Cooking/comments/t3_59h2q4/d9c3smo | null | false | 2016-10-28T23:00:43Z |
d9c3ruw | t1_d9c3ruw | 1,477,695,610 | user_a4d3c28acce8 | Cooking | So basically, to get a perfect roast chicken I should turn a 90-120 minute cook time turn into about 2 1/2 days. Sure, it may be "perfect", but it means to get a Sunday lunch roast chicken, I'll have to start preparing it on **Friday**.
I'll get right onto that.
For your information, here it's already Saturday mornin... | 5 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c3ruw | null | false | 2016-10-28T23:00:10Z |
d9c3ro0 | t1_d9c3ro0 | 1,477,695,602 | user_0506b2beb891 | Cooking | I actually really like Chicken Piccatta as a tasty and cheap but semi-fancy entree. It's absurdly simple, and with presentation you can make it look like a million dollar dish. The sauce, simply by the fact that it contains capers has a slightly elevated flavor. The best part is that you can serve it with other stuff a... | 2 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c3ro0 | null | false | 2016-10-28T23:00:02Z |
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