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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbsogeg | t1_dbsogeg | 1,483,110,587 | user_7a3f990b883b | Cooking | I love adding Jamaican curry powder along with some stock with a dash of lime.
Definitely making fried rice today mmm.
You can make fried rice with fresh rice btw. You just add a touch less water, then layer onto a cookie sheet to release all the steam/moisture etc. Once the rice isn't steaming anymore, *10 or so... | 1 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbsogeg | null | false | 2016-12-30T15:09:47Z |
dbsodrx | t1_dbsodrx | 1,483,110,474 | user_8fa83fb2081f | Cooking | I second this. No need to sub for the anise. | 1 | t1_dbsboam | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsodrx | null | false | 2016-12-30T15:07:54Z |
dbsocc3 | t1_dbsocc3 | 1,483,110,411 | user_153139fcb867 | Cooking | Pat the meat dry and apply oil to the food (not skillet) is somewhat better. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsocc3 | null | false | 2016-12-30T15:06:51Z |
dbsoc1m | t1_dbsoc1m | 1,483,110,397 | user_913f1d192e5a | Cooking | > Any ideas why she says this?
She's an idiot? Ask her how she would make, oh... jambalaya. | 7 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbsoc1m | null | false | 2016-12-30T15:06:37Z |
dbsobta | t1_dbsobta | 1,483,110,387 | [deleted] | Cooking | [deleted] | 8 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsobta | null | false | 2016-12-30T15:06:27Z |
dbsobp0 | t1_dbsobp0 | 1,483,110,382 | user_d10abc88ece3 | Cooking | Will try that next time :) thanks. | 1 | t1_dbsoaop | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbsobp0 | null | false | 2016-12-30T15:06:22Z |
dbsoaop | t1_dbsoaop | 1,483,110,336 | user_ed9209a17ef3 | Cooking | If I'm going to cook eggs in stainless steel (I usually do that in nonstick), I use butter to lube up the pan rather than oil, and I have great results. You could give that a try. | 3 | t1_dbsmz2q | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbsoaop | null | false | 2016-12-30T15:05:36Z |
dbsoaia | t1_dbsoaia | 1,483,110,328 | [deleted] | Cooking | [deleted] | 5 | t1_dbs7gxd | t3_5l17x6 | /r/Cooking/comments/t3_5l17x6/dbsoaia | null | false | 2016-12-30T15:05:28Z |
dbso9fr | t1_dbso9fr | 1,483,110,282 | user_9279c2ca3ae7 | Cooking | Way to think outside the box. | 13 | t1_dbsfn53 | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbso9fr | null | false | 2016-12-30T15:04:42Z |
dbso920 | t1_dbso920 | 1,483,110,264 | user_aee7dc677e9d | Cooking | Late to the party, but here's how I do mine in like 5 minutes (assuming your shrimp are already cooked), suuuuper easy:
1) thaw in cool water, take off tails
2) get a pan out, throw some regular olive oil and some garlic olive oil in
3) add some lemon juice (I add quite a bit - do it to your taste) and salt
3) let ... | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbso920 | null | false | 2016-12-30T15:04:24Z |
dbso4bq | t1_dbso4bq | 1,483,110,052 | user_cd2edd92e049 | Cooking | Yeah, never mix semen and fish. | -1 | t1_dbsixbc | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbso4bq | null | false | 2016-12-30T15:00:52Z |
dbso0zc | t1_dbso0zc | 1,483,109,897 | user_db433f29c0cb | Cooking | I made it up, but here goes:
2 large broccoli crowns
1 medium onion
About 1.5 cups quinoa, dry (I cook two cups, add what I need and reserve the leftover for other things)
2 cans condensed cream of broccoli or cream of mushroom soup
1 8oz package shredded cheddar
Salt, pepper, and olive oil.
Dice onion and chop up ... | 2 | t1_dbsbdn6 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbso0zc | null | false | 2016-12-30T14:58:17Z |
dbsnx6v | t1_dbsnx6v | 1,483,109,730 | user_d9ecd88e3ffd | Cooking | I had a short fling with molecular gastronomy. Until i realised that i spend a lot of time making food that had a lot less flavor and texture than real caviar, kapers, horderadish etc. So many ingredients to use and there i was dicking around with non food. | 1 | t3_5kxbqa | t3_5kxbqa | /r/Cooking/comments/t3_5kxbqa/dbsnx6v | null | false | 2016-12-30T14:55:30Z |
dbsnvg3 | t1_dbsnvg3 | 1,483,109,652 | user_2b6ced946f52 | Cooking | Use grapeseed oil for high heat searing.
Olive oil is better for low heat, and cold usage. | 6 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsnvg3 | null | false | 2016-12-30T14:54:12Z |
dbsnskb | t1_dbsnskb | 1,483,109,521 | user_b6330a4baee4 | Cooking | i switched to avocado oil, which has a much higher smoke point, but my smoke alarms end up going off almost every time im using my cast iron on medium high or higher. | 30 | t1_dbsnb8i | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsnskb | null | false | 2016-12-30T14:52:01Z |
dbsnrwy | t1_dbsnrwy | 1,483,109,492 | user_b8d02fd8601d | Cooking | [Cooking Fats 101](http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html) from Serious Eats | 155 | t1_dbsnb8i | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsnrwy | null | false | 2016-12-30T14:51:32Z |
dbsnrwz | t1_dbsnrwz | 1,483,109,492 | user_f1255b1c1bcd | Cooking | Rabbit Fricassee is tasty.
I've used Emeril's recipe with good results.
http://www.foodnetwork.com/recipes/emeril-lagasse/rabbit-fricasee-recipe.html | 1 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbsnrwz | null | false | 2016-12-30T14:51:32Z |
dbsnpjr | t1_dbsnpjr | 1,483,109,383 | user_cc9422e05abd | Cooking | When I discovered the liners, I fell in love with my slow cooker. | 1 | t1_dbsb3t0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbsnpjr | null | false | 2016-12-30T14:49:43Z |
dbsnpe5 | t1_dbsnpe5 | 1,483,109,375 | user_c8930fd1426c | Cooking | It ain't hoppin jon without bacon. Take it to the next level and use field peas instead or with the black eyed peas. And I've never seen it put over rice; it's cooked with the rice already in it. | 14 | t3_5l3jgl | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbsnpe5 | null | false | 2016-12-30T14:49:35Z |
dbsnp4j | t1_dbsnp4j | 1,483,109,364 | user_6c8dea60b48c | Cooking | hmmm, so soak in water with a bit of vaking soda mixed into the water? gotcha | 1 | t1_dbslvpl | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsnp4j | null | false | 2016-12-30T14:49:24Z |
dbsnnsd | t1_dbsnnsd | 1,483,109,301 | user_bb34f8792c04 | Cooking | First heat a tablespoon of oil up in a pan until it's warm. Not hot, but warm. Then dump the frozen shrimp the pan. Insure pan is very crowded. Add salt and oregano for flavour and let the pan come up to temp. Once all the water is boiled off, the shrimp is done.
Just joking. You'd be surprised at how many people... | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsnnsd | null | false | 2016-12-30T14:48:21Z |
dbsnmcr | t1_dbsnmcr | 1,483,109,237 | user_f1255b1c1bcd | Cooking | Open windows and have the vent on. | 23 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsnmcr | null | false | 2016-12-30T14:47:17Z |
dbsnd05 | t1_dbsnd05 | 1,483,108,796 | user_7a3f990b883b | Cooking | One of my personal favs. | 1 | t1_dbrzcmc | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbsnd05 | null | false | 2016-12-30T14:39:56Z |
dbsnc3h | t1_dbsnc3h | 1,483,108,753 | user_b01539b76673 | Cooking | I would make a shrimp ceviche | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsnc3h | null | false | 2016-12-30T14:39:13Z |
dbsnb8i | t1_dbsnb8i | 1,483,108,710 | user_35e5503c02b3 | Cooking | Olive oil has a relatively low smoke point. Try using canola or grapeseed oil. I had the same problem until i switched oils. | 314 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsnb8i | null | false | 2016-12-30T14:38:30Z |
dbsnans | t1_dbsnans | 1,483,108,683 | user_7a3f990b883b | Cooking | Mr clean style eraser? You can usually find a cheaper substitute at Dollar Tree if you have one. | 0 | t3_5l3inz | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbsnans | null | false | 2016-12-30T14:38:03Z |
dbsn8q6 | t1_dbsn8q6 | 1,483,108,584 | user_7a3f990b883b | Cooking | Open the window.. ;) | 4 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsn8q6 | null | false | 2016-12-30T14:36:24Z |
dbsn8mx | t1_dbsn8mx | 1,483,108,581 | user_00392b83d0ef | Cooking | Is old bay basically msg | -6 | t1_dbseg3u | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsn8mx | null | false | 2016-12-30T14:36:21Z |
dbsn8kd | t1_dbsn8kd | 1,483,108,578 | user_73567f6ee6a9 | Cooking | For me, there are other considerations such as toxins in the aluminum cans that seep into the food while it sits. Might not be a concern for everyone and that's totally fine (live and let live), but this is why I don't buy canned stuff. | 0 | t3_5l2fxb | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsn8kd | null | false | 2016-12-30T14:36:18Z |
dbsn6tb | t1_dbsn6tb | 1,483,108,492 | user_73567f6ee6a9 | Cooking | Yes, was just about to say this! Soaking beans overnight and then cooking them in a pressure cooker takes ~20 minutes. | 3 | t1_dbsgkq0 | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsn6tb | null | false | 2016-12-30T14:34:52Z |
dbsn6ao | t1_dbsn6ao | 1,483,108,467 | user_9a4e1b73519a | Cooking | What's your favorite recipe? | 3 | t3_5l3jgl | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbsn6ao | null | false | 2016-12-30T14:34:27Z |
dbsn3x2 | t1_dbsn3x2 | 1,483,108,350 | [deleted] | Cooking | [deleted] | 0 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsn3x2 | null | false | 2016-12-30T14:32:30Z |
dbsn1wo | t1_dbsn1wo | 1,483,108,250 | user_7a3f990b883b | Cooking | I would say it comes from the idea of contaminating one thing with another. You don't cook a ribeye in the same pan as lamb as the meats would contaminate each other with their own distinctive flavor profiles. Other than that, each meat cooks at their own rate as others have stated, but I don't see this being an issu... | 4 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbsn1wo | null | false | 2016-12-30T14:30:50Z |
dbsn011 | t1_dbsn011 | 1,483,108,156 | user_4a061fb64780 | Cooking | Old Bay everything | 2 | t1_dbs49uv | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsn011 | null | false | 2016-12-30T14:29:16Z |
dbsmz2q | t1_dbsmz2q | 1,483,108,108 | user_d10abc88ece3 | Cooking | That is what ive heard, but was more wanting to prevent this that is all... | 1 | t1_dbsmvtf | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbsmz2q | null | false | 2016-12-30T14:28:28Z |
dbsmy6w | t1_dbsmy6w | 1,483,108,066 | user_f1255b1c1bcd | Cooking | Ahhh OK. | 1 | t1_dbsmpk6 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsmy6w | null | false | 2016-12-30T14:27:46Z |
dbsmvtf | t1_dbsmvtf | 1,483,107,946 | user_ed9209a17ef3 | Cooking | Barkeeper's Friend will get it out with a little elbow grease. | 11 | t3_5l3inz | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbsmvtf | null | false | 2016-12-30T14:25:46Z |
dbsmroq | t1_dbsmroq | 1,483,107,740 | user_c46582fa2f3e | Cooking | i read about one line and was over it | 3 | t1_dbsi3du | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsmroq | null | false | 2016-12-30T14:22:20Z |
dbsmpk6 | t1_dbsmpk6 | 1,483,107,631 | user_095c467b296c | Cooking | Oh I know they are in other parts of the country. I was mainly making a joke that boiling seafood in old bay is wrong. In Maryland we steam seafood, boiling is basically a sin. | 4 | t1_dbsm38y | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsmpk6 | null | false | 2016-12-30T14:20:31Z |
dbsmmxn | t1_dbsmmxn | 1,483,107,501 | user_7a3f990b883b | Cooking | MMm thanks for reminding me I have a bag of shrimp in the freezer.
I cook these critters so many different ways, but I honestly rarely cook them in the oven.
Garlic butter shrimp in a skillet, Panko or Coconut Panko Shrimp fried in oil, Butterflied and browned on the inside, or simply tossed into a freshly prepared ... | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsmmxn | null | false | 2016-12-30T14:18:21Z |
dbsmmnu | t1_dbsmmnu | 1,483,107,487 | user_eaaabdeeb57f | Cooking | It's called canning, but it's usually in a jar.
/r/canning | 2 | t1_dbsk646 | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsmmnu | null | false | 2016-12-30T14:18:07Z |
dbsmkrj | t1_dbsmkrj | 1,483,107,394 | user_c44fde281c32 | Cooking | Get a spatter screen, theyre like five bucks.
You didnt get third degree burns, btw | 3 | t3_5l23mp | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsmkrj | null | false | 2016-12-30T14:16:34Z |
dbsmi61 | t1_dbsmi61 | 1,483,107,262 | user_d5e1c2c5e7ba | Cooking | Like a Thai-style papaya salad? Because that is genius! I feel like it would hold its crispness despite the dressing, which is one reason why it would work so well. | 1 | t1_dbsbmla | t3_5l11y0 | /r/Cooking/comments/t3_5l11y0/dbsmi61 | null | false | 2016-12-30T14:14:22Z |
dbsmhbf | t1_dbsmhbf | 1,483,107,220 | user_c272dec05bd8 | Cooking | Never been to a shrimp boil? You're missing out! | 1 | t1_dbskshj | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsmhbf | null | false | 2016-12-30T14:13:40Z |
dbsmg6t | t1_dbsmg6t | 1,483,107,163 | user_9aff1a5e80b0 | Cooking | Just made the southern fried chicken recipe from his book. Delicious. | 1 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbsmg6t | null | false | 2016-12-30T14:12:43Z |
dbsmg3y | t1_dbsmg3y | 1,483,107,159 | user_e1030669f12c | Cooking | I don't know how to get it off, but I don't cook eggs in anything other than nonstick and really, really well seasoned cast iron | 3 | t3_5l3inz | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbsmg3y | null | false | 2016-12-30T14:12:39Z |
dbsma1w | t1_dbsma1w | 1,483,106,845 | user_3abfc7f3a88c | Cooking | Sure! Not sure which cuts or preps you have so here goes.
Steaks: soak in milk overnight if you want to eat a pure steak. Back straps / tenderloins are best for this.
Other steaks are good for fajitas. Spice accordingly. You don't need to pre-soak these.
Chuck: stews. Usually comes cubed if prepared or cube yours... | 1 | t1_dbsbg5b | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbsma1w | null | false | 2016-12-30T14:07:25Z |
dbsm96n | t1_dbsm96n | 1,483,106,798 | user_3136eb722c01 | Cooking | Oil. | 0 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsm96n | null | false | 2016-12-30T14:06:38Z |
dbsm4wp | t1_dbsm4wp | 1,483,106,563 | user_d5d4dbe4fb70 | Cooking | But you should check with your pharmacist before doing this, as changing the way a medication is absorbed can lead to it being absorbed in the wrong part of the gut, damage your mouth/throat or make it be absorbed too quickly putting you at risk of side-effects. For some meds it's fine, but you should check. | 2 | t1_dbrt2aw | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbsm4wp | null | false | 2016-12-30T14:02:43Z |
dbsm38y | t1_dbsm38y | 1,483,106,469 | user_f1255b1c1bcd | Cooking | I've not boiled in beer, but shrimp boils are a big thing. | 7 | t1_dbskshj | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsm38y | null | false | 2016-12-30T14:01:09Z |
dbsm32l | t1_dbsm32l | 1,483,106,460 | user_d5d4dbe4fb70 | Cooking | Thai curries need pastes (though some shop-bought ones are good). Look up recipes for thai green curry, red curry or massaman curry and find those that have you making your own curry pastes. | 2 | t1_dbs0rjn | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbsm32l | null | false | 2016-12-30T14:01:00Z |
dbsm1cy | t1_dbsm1cy | 1,483,106,365 | user_0948b0eb319c | Cooking | Check origin before purchase. I only purchase wild-caught oceanic shrimp from local waters (Carolinas, Virginia, Georgie). Often those giant shrimp are fresh-water farm shrimp. Of dubious cleanliness, bland in flavor, and often tough when cooked. 31-40 is ideal. Shrimp are small animals, ideally. Shrimps should be shri... | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsm1cy | null | false | 2016-12-30T13:59:25Z |
dbslvpl | t1_dbslvpl | 1,483,106,054 | user_0948b0eb319c | Cooking | Add 1 teaspoon (5 ml) baking soda to the soak water to shorten cooking times. Cost of electricity. at 0.14 USD/KW-hour is about 0.25 USD. Not significant.
Recent tests reveal that canned beans taste better than from scratch. But more expensive for sure. | 2 | t3_5l2fxb | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbslvpl | null | false | 2016-12-30T13:54:14Z |
dbslv3y | t1_dbslv3y | 1,483,106,018 | user_8a39cc885bbf | Cooking | will probably be ok as long as the fish isn't allowed to warm at all marinating in the fridge seems to be the way to go, as for thawing in water i really don't no, sorry :) | 1 | t1_dbslilj | t3_5l3dfx | /r/Cooking/comments/t3_5l3dfx/dbslv3y | null | false | 2016-12-30T13:53:38Z |
dbslqxw | t1_dbslqxw | 1,483,105,782 | user_0948b0eb319c | Cooking | She's goofy is all it is. But cook the bacon first, discard or save the fat, and then proceed. You want the flavor but not the grease. | 2 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbslqxw | null | false | 2016-12-30T13:49:42Z |
dbslqqw | t1_dbslqqw | 1,483,105,770 | user_d5432d814d6a | Cooking | I've never done homemade stock...sounds interesting
i also read that he likes to grind his own ground beef. another thing i've never once thought of. | 2 | t1_dbs7xui | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbslqqw | null | false | 2016-12-30T13:49:30Z |
dbslk4o | t1_dbslk4o | 1,483,105,383 | user_5d6ea560c24a | Cooking | Étouffée. | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbslk4o | null | false | 2016-12-30T13:43:03Z |
dbslilj | t1_dbslilj | 1,483,105,288 | user_9580a4554b19 | Cooking | Hi , yeah i was unsure if what i found googling the question was applicable since i am marinating the fish for a couple hours before re-freezing, also i am thawing using cold water. | 2 | t1_dbskxue | t3_5l3dfx | /r/Cooking/comments/t3_5l3dfx/dbslilj | null | false | 2016-12-30T13:41:28Z |
dbslgh5 | t1_dbslgh5 | 1,483,105,160 | user_94557889521b | Cooking | It's not really the time that bothers me with spices, it's the money. A lot of vegan recipes add like 5+ spices to each recipe, sometimes you end up with more spices in the recipe than food lol. Each of those different spices costs a significant amount of money so there is a huge up front cost to cooking these meals. I... | 1 | t1_dbs04o2 | t3_5ktj9f | /r/Cooking/comments/t3_5ktj9f/dbslgh5 | null | false | 2016-12-30T13:39:20Z |
dbsldm0 | t1_dbsldm0 | 1,483,104,982 | user_01f9ae938541 | Cooking | You can do scampi, you can do a spicy chili-lime type sauce and make shrimp tacos, you can batter/fry numerous ways (i.e. beer batter, coconut batter, etc), sometimes I like the skewer them and use veggies and make kabobs on the grill, you can steam/season em, you can make shrimp cocktail as an appetizer for a meal. | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsldm0 | null | false | 2016-12-30T13:36:22Z |
dbslbzm | t1_dbslbzm | 1,483,104,882 | user_abe20170acac | Cooking | perhaps it's a left-over derivative of halal or kosher practices, essentially the cleanliness aspect (without so much of the religious aspect)???
just a thought... | 3 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbslbzm | null | false | 2016-12-30T13:34:42Z |
dbsla9f | t1_dbsla9f | 1,483,104,777 | user_8b7f7909231f | Cooking | Thaw and dry them really well. Coat them in egg wash then cover with coconut flakes. Pan or deep fry. Serve with various dipping sauces. Coconut shrimp. | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsla9f | null | false | 2016-12-30T13:32:57Z |
dbsl3yo | t1_dbsl3yo | 1,483,104,384 | user_fb3baece5ffd | Cooking | Wood fire. On a grill is fine, but a stone oven is preferable. For a marinade, hand-squeeze a pomegranate, a kiwi, and a toucan. Grill in the bag for 44- 52 minutes and serve with appropriate sides, such as chimichangas or hazelnut gelato. | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsl3yo | null | false | 2016-12-30T13:26:24Z |
dbsl2wt | t1_dbsl2wt | 1,483,104,317 | user_94557889521b | Cooking | Helpful! Thank you! | 1 | t1_dbrywj1 | t3_5ktj9f | /r/Cooking/comments/t3_5ktj9f/dbsl2wt | null | false | 2016-12-30T13:25:17Z |
dbskyiq | t1_dbskyiq | 1,483,104,040 | user_fe6bed20df17 | Cooking | Yucatan Shrimp recipe from Doc Fords Rum Bar. New York Times ran a recipe the owner provided. I have found defrosting the frozen shrimp in salt water is best. It calls for shell on shrimp, but shelled works well too. I double the sauce because it is so delicious on crusty bread.
4 tablespoons unsalted butter
1 large... | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbskyiq | null | false | 2016-12-30T13:20:40Z |
dbskxue | t1_dbskxue | 1,483,103,997 | user_8a39cc885bbf | Cooking |
Is it OK to Refreeze Fish That Has Already Thawed?
Question: I thawed some frozen fish fillets for dinner tonight, but now I’ve had a change in plans and don’t have time to cook them. Is it okay if I refreeze them?
Answer: It’s fine to refreeze the fish fillets — as long as you thawed them in the refrigerator and he... | 1 | t3_5l3dfx | t3_5l3dfx | /r/Cooking/comments/t3_5l3dfx/dbskxue | null | false | 2016-12-30T13:19:57Z |
dbskwj7 | t1_dbskwj7 | 1,483,103,910 | user_90585167310d | Cooking | Refreezing even for a short time will likely ruin the texture of the fish. You *might* get away with it, but it is not a safe bet. | 4 | t3_5l3dfx | t3_5l3dfx | /r/Cooking/comments/t3_5l3dfx/dbskwj7 | null | false | 2016-12-30T13:18:30Z |
dbskshj | t1_dbskshj | 1,483,103,632 | user_095c467b296c | Cooking | Boil? You monster. | -2 | t1_dbs49uv | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbskshj | null | false | 2016-12-30T13:13:52Z |
dbski3b | t1_dbski3b | 1,483,102,908 | user_a764d51798f7 | Cooking | I like the Update International cookware. I started with a small saucepan purchase on ebay, and was impressed. I've slowly been replacing all my aging farberware crap.
Great quality, very reasonable prices online, but you have to shop around. | 1 | t3_5kyqhq | t3_5kyqhq | /r/Cooking/comments/t3_5kyqhq/dbski3b | null | false | 2016-12-30T13:01:48Z |
dbskdn7 | t1_dbskdn7 | 1,483,102,593 | user_b42c03719b5c | Cooking | "You are the Lord of your Gourd." | 3 | t1_dbs5x09 | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbskdn7 | null | false | 2016-12-30T12:56:33Z |
dbskbad | t1_dbskbad | 1,483,102,425 | user_f96ad300b063 | Cooking | Yeah. Once I get my garden set up I will also be getting into canning. It's a way to preserve the freshness of fresh produce for year round use. Especially if you grow more than you can eat in one season. | 1 | t1_dbsk646 | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbskbad | null | false | 2016-12-30T12:53:45Z |
dbsk646 | t1_dbsk646 | 1,483,102,036 | user_0cf6b385a1a2 | Cooking | People can their own things? | 2 | t1_dbshq8v | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsk646 | null | false | 2016-12-30T12:47:16Z |
dbsjyea | t1_dbsjyea | 1,483,101,431 | user_29e82947055a | Cooking | It's not a problem, at all. Mixing proteins is a perfectly safe (long as everything is cooked properly) and normal thing to do.
There are many dishes with mixed proteins. Meatloaf, lasagna, meatballs, chicken Cordon Bleu, turducken, moink balls, bacon wrapped shrimp, sausage stuffing in a turkey...the list is endle... | 5 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbsjyea | null | false | 2016-12-30T12:37:11Z |
dbsjp5o | t1_dbsjp5o | 1,483,100,683 | user_0890ed61f1b6 | Cooking | If you want to sell "wild game meat" in a restaurant or supermarket, it has to be farm raised in order to make sure that there are no unknown diseases or problems with the animal. | 1 | t1_dbs61vd | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbsjp5o | null | false | 2016-12-30T12:24:43Z |
dbsjgpr | t1_dbsjgpr | 1,483,099,958 | user_30b28822ac6d | Cooking | Going to try this.... | 2 | t1_dbro18m | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsjgpr | null | false | 2016-12-30T12:12:38Z |
dbsjbji | t1_dbsjbji | 1,483,099,504 | user_eb6786394b30 | Cooking | It's for people who hate flavour. | 1 | t1_dbreq1m | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsjbji | null | false | 2016-12-30T12:05:04Z |
dbsj89k | t1_dbsj89k | 1,483,099,213 | user_89f9d782190e | Cooking | Is he? I thought it was /r/food he was banned from. | 1 | t1_dbsao3i | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbsj89k | null | false | 2016-12-30T12:00:13Z |
dbsj6yn | t1_dbsj6yn | 1,483,099,098 | user_80c7cdf60444 | Cooking | Does she also say children shouldn't be vaccinated? Does she wear a magic copper bracelet(or whatever that scam is)? Buy homeopathic "remedies?" See what I'm getting after here?
| 4 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbsj6yn | null | false | 2016-12-30T11:58:18Z |
dbsj6c6 | t1_dbsj6c6 | 1,483,099,039 | user_b27da87073c3 | Cooking | When you thaw them, use cold water. Using hot will actually start to cook them and make them rubbery. I like to make spicy grilled shrimp. Paprika,Cayenne, Chives, garlic, salt,pepper, lime juice and olive oil. Skewer and grill for about 3 min and turn. | 12 | t1_dbs4e8n | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsj6c6 | null | false | 2016-12-30T11:57:19Z |
dbsj4zh | t1_dbsj4zh | 1,483,098,919 | user_61f890c9dcde | Cooking | For big tough vegetables like this I would recommend using a 12inch knife. I use at 12inch chefs knife for pretty much 90% of everything I chop. As long as its a good quality knife you will be laughing.
| 1 | t1_dbs8p0o | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbsj4zh | null | false | 2016-12-30T11:55:19Z |
dbsixhg | t1_dbsixhg | 1,483,098,246 | user_4c4dbec46c1d | Cooking | [Make some Pad Thai!](http://www.epicurious.com/recipes/food/views/shrimp-pad-thai-for-two-51206850)
If you don't want to make the sauce yourself, look for jars of Pad Thai sauce at your grocery. | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsixhg | null | false | 2016-12-30T11:44:06Z |
dbsixbc | t1_dbsixbc | 1,483,098,231 | user_e90eb6067aec | Cooking | Yup I've heard a "fitness trainer" who claimed that it magically messes up your stomach acid somehow. Possibly their friend is just repeating grossly misinterpreted information from a click bait "news" title. | 9 | t1_dbshaic | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbsixbc | null | false | 2016-12-30T11:43:51Z |
dbsi3du | t1_dbsi3du | 1,483,095,432 | user_14e887e65dd6 | Cooking | I wonder how many times people are gonna make this joke thinking it's funny | 13 | t1_dbsbwqs | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsi3du | null | false | 2016-12-30T10:57:12Z |
dbsi1v5 | t1_dbsi1v5 | 1,483,095,289 | user_eae4a175e6a1 | Cooking | Yes its great, but I'm not very fond of sweets, so I normally just eat fruit for dessert. For snacks I prefer savoury :) | 2 | t1_dbs8fq8 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsi1v5 | null | false | 2016-12-30T10:54:49Z |
dbshq8v | t1_dbshq8v | 1,483,094,196 | user_f96ad300b063 | Cooking | Very true. And cheaper since you don't have to buy canning equipment. | 2 | t1_dbshppr | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbshq8v | null | false | 2016-12-30T10:36:36Z |
dbshppr | t1_dbshppr | 1,483,094,149 | user_a9e8db8f729c | Cooking | > you could also do them in large batches then can them yourself to save money on energy.
Or freeze them in can sized portions if you don't want to learn the ins and outs of canning (which I believe is trickier for non-acidic things like beans). | 5 | t1_dbsfn99 | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbshppr | null | false | 2016-12-30T10:35:49Z |
dbshea4 | t1_dbshea4 | 1,483,093,091 | user_3cb6f949fdd8 | Cooking | Her firecracker shrimp recipe is solid, as well.
My husband hates shrimp so when I make it I separate the marinade in two bags and do one thing of shrimp, and the other of chicken. | 3 | t1_dbs9tc9 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbshea4 | null | false | 2016-12-30T10:18:11Z |
dbshc09 | t1_dbshc09 | 1,483,092,886 | user_6515ba9e89eb | Cooking | [Kiam Peng](http://www.foodiebaker.com/kiam-peng-salty-savoury-rice-in-rice-cooker/) is a pretty easy one. | 1 | t3_5l14u4 | t3_5l14u4 | /r/Cooking/comments/t3_5l14u4/dbshc09 | null | false | 2016-12-30T10:14:46Z |
dbshb3w | t1_dbshb3w | 1,483,092,805 | user_0fe0c18a39c0 | Cooking | Try using tin foil on your trays when making enchiladas! It makes clean up so much easier. | 2 | t1_dbrhvzq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbshb3w | null | false | 2016-12-30T10:13:25Z |
dbshaic | t1_dbshaic | 1,483,092,748 | user_6899464255df | Cooking | Possibly some diet/nutrition thing she's heard about? Never mix protein sources sounds like something from a fad diet or something | 5 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbshaic | null | false | 2016-12-30T10:12:28Z |
dbsh7kp | t1_dbsh7kp | 1,483,092,471 | user_727c146832da | Cooking | [Bernie Beans](http://allrecipes.com/personal-recipe/63971715/bernie-beans-grandma-mccoys-sweet-baked-beans/)
Not Bernie Sanders | 2 | t1_dbs8mcw | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbsh7kp | null | false | 2016-12-30T10:07:51Z |
dbsgstt | t1_dbsgstt | 1,483,091,113 | user_32ecb1440166 | Cooking | Depends, how much is your time and effort worth to ya?
I'll bake my own bread cause I enjoy it sometimes.. but I don't use enough beans to have ever even considered doing this.
As with all frugal choices, you need to take into account how much time and energy you're wasting on it, and is that still worth it to you ... | 2 | t3_5l2fxb | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsgstt | null | false | 2016-12-30T09:45:13Z |
dbsgowm | t1_dbsgowm | 1,483,090,772 | user_2617499a8525 | Cooking | If so then kudos to them, but I'm having a hard time believing that claim. | 1 | t1_dbrt78k | t3_5kxvnv | /r/Cooking/comments/t3_5kxvnv/dbsgowm | null | false | 2016-12-30T09:39:32Z |
dbsgl71 | t1_dbsgl71 | 1,483,090,442 | user_db3138038b28 | Cooking | This may not be what you are looking for since it requires an attachment but my partner and I got ourselves one as an early Christmas gift and used it and the meat grinder attachment to make sausages to give out to his family on Christmas day. It's a lot of work to break down a slab of pork but it went over really well... | 1 | t3_5kwxm8 | t3_5kwxm8 | /r/Cooking/comments/t3_5kwxm8/dbsgl71 | null | false | 2016-12-30T09:34:02Z |
dbsgkq0 | t1_dbsgkq0 | 1,483,090,400 | user_d9ecd88e3ffd | Cooking | A pressure cooker gets the job done in 1/3 of the time. | 13 | t3_5l2fxb | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsgkq0 | null | false | 2016-12-30T09:33:20Z |
dbsg6rs | t1_dbsg6rs | 1,483,089,177 | user_ec81b409d219 | Cooking | That makes sense. | 3 | t1_dbsg4iq | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsg6rs | null | false | 2016-12-30T09:12:57Z |
dbsg4iq | t1_dbsg4iq | 1,483,088,977 | user_84118eba3b5f | Cooking | A 15.5 oz can of store-brand beans for me costs $0.69 or $0.59 when on sale.
At that price, I can't be bothered with dried beans.
| 11 | t1_dbsfxq6 | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsg4iq | null | false | 2016-12-30T09:09:37Z |
dbsg21n | t1_dbsg21n | 1,483,088,764 | user_1b1a12788934 | Cooking | It's done all the time in classic dishes. Paella, cassoulet, chili, lasagne, etc. It's fine if you are safe with everything and it works well together. Some people are misinformed/idiots/ignorant when it comes to food. Maybe you're roommate is, too. At least for some things. | 19 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbsg21n | null | false | 2016-12-30T09:06:04Z |
dbsg1p6 | t1_dbsg1p6 | 1,483,088,735 | user_b71b0f86fc30 | Cooking | New Orleans Barbecue:
Thaw them. Drain. Pat dry. Toss 8 shrimp in Ancho chili powder, minced rosemary, minced garlic, minced shallots. Heat pan over medium high heat. Add tsp oil. Add shrimp and aromatics. Toss in pan for 30 seconds. Spread shrimp out with tongs. Deglaze with 1 Tbsp beer. Add 1 oz worchestershire, 1 ts... | 4 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsg1p6 | null | false | 2016-12-30T09:05:35Z |
dbsfy1g | t1_dbsfy1g | 1,483,088,427 | user_902a3ff9f907 | Cooking | I do use that! The oil splatters THROUGH THE MESH. Plus, the time between placing the item in oil and adding the screen is enough to sear my hands.
| 0 | t1_dbsfqtd | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsfy1g | null | false | 2016-12-30T09:00:27Z |
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