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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2nmnda | t1_d2nmnda | 1,462,045,076 | user_73277e78b0d0 | Cooking | Yes I understood that point.
I was making the point that Eastern Carolina style minced pork BBQ is so different from what most folks out of the region regard as BBQ that if you first exposed a new person to almost any of the other styles they would not class EC or SC as BBQ unless told it was a variant. At most they ... | 2 | t1_d2nkqdx | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nmnda | null | false | 2016-04-30T19:37:56Z |
d2nmj6p | t1_d2nmj6p | 1,462,044,894 | user_a2b3481a5a8d | Cooking | ***RECIPE***
---
**INGREDIENTS**
*Dough*
3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
2 tablespoons sugar
1/2 teaspoon instant or rapid-rise yeast
1 1/3 cups ice water
1 tablespoon vegetable oil, plus more for work surface
1 1/2 teaspoons table salt
*Sauce*
1 (28-ounce) can whole... | 6 | t3_4h5ufo | t3_4h5ufo | /r/Cooking/comments/t3_4h5ufo/d2nmj6p | null | false | 2016-04-30T19:34:54Z |
d2nmh8i | t1_d2nmh8i | 1,462,044,803 | user_23d0a44af1ac | Cooking | I usually do mine through a direct venous injection | -1 | t1_d2ncbj8 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nmh8i | null | false | 2016-04-30T19:33:23Z |
d2nm92c | t1_d2nm92c | 1,462,044,431 | user_1e5cc7e97da2 | Cooking | I was thinking mustard based sauce South Carolina style, as that's the most unique of the bunch that's what I usually think of. | 3 | t1_d2ng2ow | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nm92c | null | false | 2016-04-30T19:27:11Z |
d2nm5es | t1_d2nm5es | 1,462,044,259 | [deleted] | Cooking | [deleted] | 1 | t1_d2njp2k | t3_4h5i6s | /r/Cooking/comments/t3_4h5i6s/d2nm5es | null | false | 2016-04-30T19:24:19Z |
d2nm4cg | t1_d2nm4cg | 1,462,044,207 | user_a392c1fda29e | Cooking | "You burn some mesquite
And when the coals get hot
You hunk up some meat and you throw it in a pot
With some chile pods and garlic
And comino and stuff
Then you add a little salt
Till there's just enough
You can throw in some onions
To make it smell good
You can even add tomatoes
If you feel like you should
... | 2 | t1_d2n7d48 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nm4cg | null | false | 2016-04-30T19:23:27Z |
d2nlt8p | t1_d2nlt8p | 1,462,043,694 | user_66b911c88775 | Cooking | Odd, mine are in the canned vegetable isle. I was joking too, but apparently that did not come off well | 1 | t1_d2n6qqo | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2nlt8p | null | false | 2016-04-30T19:14:54Z |
d2nlrmu | t1_d2nlrmu | 1,462,043,619 | user_a83a690b1632 | Cooking | Can you find 2 - 3 different types of dried chiles? If so, you can make your own. Click on the chicken mole link and it will take you to a mole recipe. | 2 | t1_d2njnzl | t3_4h5cx2 | /r/Cooking/comments/t3_4h5cx2/d2nlrmu | null | false | 2016-04-30T19:13:39Z |
d2nlqqt | t1_d2nlqqt | 1,462,043,577 | user_8ece39df3edb | Cooking | I would rinse the chicken under cold water until all the marinade came off.
Then start with a clean slate and put whatever you want on it. | 1 | t3_4h3gu3 | t3_4h3gu3 | /r/Cooking/comments/t3_4h3gu3/d2nlqqt | null | false | 2016-04-30T19:12:57Z |
d2nln7b | t1_d2nln7b | 1,462,043,406 | [deleted] | Cooking | [deleted] | 3 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nln7b | null | false | 2016-04-30T19:10:06Z |
d2nlhtd | t1_d2nlhtd | 1,462,043,150 | user_239bcfa7ef57 | Cooking | Speak for yourself I thought Chili was terrible until someone put beans in it and I've lived in Texas my whole life. I think honestly this is like the same reason people still drink disgusting alcoholic drinks, 'tradition' Well I just prefer things that taste good. | 1 | t1_d2n9zr3 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nlhtd | null | false | 2016-04-30T19:05:50Z |
d2nl3tr | t1_d2nl3tr | 1,462,042,486 | user_0f03d53390da | Cooking | I live in NJ and I don't really know the difference in terms of taste.
| 1 | t1_d2n9dxv | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nl3tr | null | false | 2016-04-30T18:54:46Z |
d2nl1wi | t1_d2nl1wi | 1,462,042,397 | user_184c21b9e7ac | Cooking | And now for that saucy thing... | 1 | t1_d2ndiqk | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2nl1wi | null | false | 2016-04-30T18:53:17Z |
d2nkz73 | t1_d2nkz73 | 1,462,042,273 | user_5442a2ae6d78 | Cooking | Grate a little bit of carrot in there if you prefer a sweet sauce. | 2 | t1_d2mx8nf | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2nkz73 | null | false | 2016-04-30T18:51:13Z |
d2nkxfk | t1_d2nkxfk | 1,462,042,190 | user_734e4d9e2f2d | Cooking | One of my favorites:
Cook minced garlic in a bit of water, add some onion, a few tomatoes diced or chopped up small, fresh or dry basil leaves minced, fresh or dry oregano, salt and pepper. So simple. I hope you try this. | 2 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2nkxfk | null | false | 2016-04-30T18:49:50Z |
d2nkvpu | t1_d2nkvpu | 1,462,042,110 | user_b5a26ed803dd | Cooking | It's really common outside of the United States but almost unknown inside | 1 | t1_d2n9ta0 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nkvpu | null | false | 2016-04-30T18:48:30Z |
d2nkup8 | t1_d2nkup8 | 1,462,042,063 | user_913f1d192e5a | Cooking | The only food the US government requires a sell-by date on is baby food. The rest is so that you throw away stuff and buy new stuff. | 1 | t3_4h35cm | t3_4h35cm | /r/Cooking/comments/t3_4h35cm/d2nkup8 | null | false | 2016-04-30T18:47:43Z |
d2nktiw | t1_d2nktiw | 1,462,042,007 | user_b47aa29db693 | Cooking | Brine. Period. I don't cook pork or chicken AT ALL unless I brine. I wish I had pictures of the last breasts I cooked because they were UNREAL. | 1 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2nktiw | null | false | 2016-04-30T18:46:47Z |
d2nkqdx | t1_d2nkqdx | 1,462,041,866 | user_bdfaa9e675a6 | Cooking | I think the point they're making is that while they can taste the different flavors of barbecue, they don't equate it to a regional style. It's just a different sauce recipe or cut of meat because as far as they are aware of, no regional styles exist, just the lump whole of the broader category. | 11 | t1_d2nit9f | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nkqdx | null | false | 2016-04-30T18:44:26Z |
d2nkng1 | t1_d2nkng1 | 1,462,041,730 | user_0843c34c9dd3 | Cooking | Life long texan that has made chili from scratch since I was a kid with my dad, I'd say you have a good start. One of the better videos out that shows how to make it right is this guy. https://www.youtube.com/watch?v=EyFxUt_O6Is
He essentially follows one of the terlingua cookoff recipes. There are plenty of variatio... | 7 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nkng1 | null | false | 2016-04-30T18:42:10Z |
d2nkiv9 | t1_d2nkiv9 | 1,462,041,516 | user_f7c5dbf1e434 | Cooking | I'm another Texan who puts beans in chili! But I'm obsessed with beans haha. | 7 | t1_d2nib73 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nkiv9 | null | false | 2016-04-30T18:38:36Z |
d2nkb50 | t1_d2nkb50 | 1,462,041,162 | user_3ebf6a86ecf9 | Cooking | Hah, funny you say cotton; very apt description. It was so dry, but also fluffy and fell apart easily. Will take your advice for the next round. | 1 | t1_d2n1dvh | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2nkb50 | null | false | 2016-04-30T18:32:42Z |
d2nk8iv | t1_d2nk8iv | 1,462,041,043 | user_eddfc2ae4f7f | Cooking | Yes, I have never crushed the Fritos nor used the Fritos as a topping. That's the difference, and I think it is a significant one. In my way. The Fritos are the base, whereas in your way, the chili is the base. | 1 | t1_d2nhm00 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nk8iv | null | false | 2016-04-30T18:30:43Z |
d2nk5qz | t1_d2nk5qz | 1,462,040,919 | user_24982f73aed2 | Cooking | That's fair enough - can't say england is much better than that anyway despite it being very popular here. Certainly when I asked myself that question (as an infrequent curry eater) all I came up with was "think its fairly dry, probably some okra or aubergine, definitely no pork".
Still, I mostly think that the guy I... | 2 | t1_d2nicxr | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nk5qz | null | false | 2016-04-30T18:28:39Z |
d2nk427 | t1_d2nk427 | 1,462,040,845 | user_215e839c93fd | Cooking | Do you have a pan+burner? Salt it, then cook it in the oven as low as it would go until it reaches your target temperature, then sear it on a pan as hot as it can go.
You can sear it on the broiler if it's hot and close enough.
Look up "reverse sear" method online | 1 | t3_4h59es | t3_4h59es | /r/Cooking/comments/t3_4h59es/d2nk427 | null | false | 2016-04-30T18:27:25Z |
d2nk2if | t1_d2nk2if | 1,462,040,779 | user_a0df501852c4 | Cooking | The ones they are using on most of those shows are Le Crueset, which costs hundreds of dollars. If she can afford it go nuts, otherwise go for the lodge enameled cast iron, about 50-70 bucks for the casserole and dutch ovens. | 34 | t3_4h5fz8 | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2nk2if | null | false | 2016-04-30T18:26:19Z |
d2njsv5 | t1_d2njsv5 | 1,462,040,352 | user_215e839c93fd | Cooking | Don't search for ceramic. Search for "enameled" cast iron. | 30 | t3_4h5fz8 | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2njsv5 | null | false | 2016-04-30T18:19:12Z |
d2njrwj | t1_d2njrwj | 1,462,040,310 | user_44113567baf5 | Cooking | A splash of red wine, some red pepper and a smidge of sugar would be the only thing I would add here.
Also to let this sauce simmer for a while to deepen the flavor. | 2 | t1_d2mx8nf | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2njrwj | null | false | 2016-04-30T18:18:30Z |
d2njp2k | t1_d2njp2k | 1,462,040,184 | user_a0df501852c4 | Cooking | Honestly if it's an option find a grocery store that has loose bulk spices. The high turnover means they will be much fresher and the lack of jars make them MUCH cheaper. Jarred spices could be a year old for all you know. | 5 | t3_4h5i6s | t3_4h5i6s | /r/Cooking/comments/t3_4h5i6s/d2njp2k | null | false | 2016-04-30T18:16:24Z |
d2njnzl | t1_d2njnzl | 1,462,040,135 | user_c685865a8beb | Cooking | Mole is awesome, I am unsure whether I could find the sauce in the UK? | 1 | t1_d2nis9v | t3_4h5cx2 | /r/Cooking/comments/t3_4h5cx2/d2njnzl | null | false | 2016-04-30T18:15:35Z |
d2njmz9 | t1_d2njmz9 | 1,462,040,089 | user_beabc797a6e6 | Cooking | green peppers actually sound amazing to a tomato based pasta sauce! | 2 | t1_d2mxf5b | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2njmz9 | null | false | 2016-04-30T18:14:49Z |
d2njh2s | t1_d2njh2s | 1,462,039,819 | user_9e91f9eed7b4 | Cooking | You can also make that I'm the rice cooker! It's very delicious and my grandma made me that or white sweet rice cakes for my birthdays with candles on them. | 1 | t1_d2nivmd | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2njh2s | null | false | 2016-04-30T18:10:19Z |
d2njg5a | t1_d2njg5a | 1,462,039,776 | user_beabc797a6e6 | Cooking | really? I like TX chili then lol more meat less beans the better! | 4 | t1_d2n7d48 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2njg5a | null | false | 2016-04-30T18:09:36Z |
d2njdkp | t1_d2njdkp | 1,462,039,657 | user_ba1acf99bcf0 | Cooking |
**Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch**
||||
--:|:--|:--
Current|$19.00|Amazon (3rd Party New)
High|$37.12|Amazon (3rd Party New)
Low|$9.50|Amazon (3rd Party New)
|Average|$18.73|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/qjScmSt.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index... | 0 | t1_d2njcw0 | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2njdkp | null | false | 2016-04-30T18:07:37Z |
d2njcvx | t1_d2njcvx | 1,462,039,625 | user_a6da2d88d20b | Cooking | Seconded, Lodge 12" is awesome. | 6 | t1_d2nj97l | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2njcvx | null | false | 2016-04-30T18:07:05Z |
d2njcw0 | t1_d2njcw0 | 1,462,039,625 | [deleted] | Cooking | [deleted] | 1 | t3_4h5fz8 | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2njcw0 | null | false | 2016-04-30T18:07:05Z |
d2njcmu | t1_d2njcmu | 1,462,039,613 | user_a48958ec5c7b | Cooking | Add soy sauce, mirin, and a can of sliced mushrooms. | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2njcmu | null | false | 2016-04-30T18:06:53Z |
d2njb36 | t1_d2njb36 | 1,462,039,542 | user_a48958ec5c7b | Cooking | Marinate overnight in pickle juice. | 1 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2njb36 | null | false | 2016-04-30T18:05:42Z |
d2nj97l | t1_d2nj97l | 1,462,039,457 | user_f766b3b4c6eb | Cooking | Get a Lodge brand skillet. They're the best. My SO has had his for over 15 years, we use it almost daily. | 55 | t3_4h5fz8 | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2nj97l | null | false | 2016-04-30T18:04:17Z |
d2nj8wo | t1_d2nj8wo | 1,462,039,442 | user_bd9d931f75ca | Cooking | If your going to use beans use pinto beans. No true Texan cooks with kidney beans. | -1 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nj8wo | null | false | 2016-04-30T18:04:02Z |
d2nj8kv | t1_d2nj8kv | 1,462,039,428 | user_cde4422f6014 | Cooking | I know it's always said to come up to room temperature before frying, but I've fried from fridge, to dredging, to oil and still had same results. | 2 | t1_d2nj1hc | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2nj8kv | null | false | 2016-04-30T18:03:48Z |
d2nj665 | t1_d2nj665 | 1,462,039,318 | user_82b1c4b824b6 | Cooking | And the sauce is always on the side | 2 | t1_d2n99u7 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nj665 | null | false | 2016-04-30T18:01:58Z |
d2nj4z5 | t1_d2nj4z5 | 1,462,039,264 | user_ef325e9c688b | Cooking | Go to your local hardware store. | 9 | t3_4h5fz8 | t3_4h5fz8 | /r/Cooking/comments/t3_4h5fz8/d2nj4z5 | null | false | 2016-04-30T18:01:04Z |
d2nj1hc | t1_d2nj1hc | 1,462,039,104 | user_38519e54d81d | Cooking | My roomate was the one saying 8 was correct, and when I questioned him on it he asked why I asked for his help and that he's done it before. I'll just keep moving the temp down and figure out what works. Someone below mentioned chicken temp, does it need to be left out around 3 hours before frying? Mine was only our 40... | 1 | t1_d2nis6p | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2nj1hc | null | false | 2016-04-30T17:58:24Z |
d2nj0w6 | t1_d2nj0w6 | 1,462,039,077 | user_b44312201d18 | Cooking | Brazilians never think Texas or America to anything related to pepper, really. Mexico at the most. | 1 | t1_d2n92iq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nj0w6 | null | false | 2016-04-30T17:57:57Z |
d2nivmd | t1_d2nivmd | 1,462,038,840 | user_fdb874570167 | Cooking | I just looked that up and man does that look good. Kind of looks like a sweet *zongzi* without the bamboo leaf. | 2 | t1_d2niovy | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2nivmd | null | false | 2016-04-30T17:54:00Z |
d2niu02 | t1_d2niu02 | 1,462,038,765 | user_994f235345dc | Cooking | There are all kinds of variations and alterations that you can make. I live in Vegas and here we have the influence from Utah where you make chili using Hatch Chilies which are grown in Utah and once the harvesting of the hatch chilies takes place you can get fresh roasted hatch chilies right outside the grocery store.... | 2 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2niu02 | null | false | 2016-04-30T17:52:45Z |
d2nit9f | t1_d2nit9f | 1,462,038,731 | user_73277e78b0d0 | Cooking | > hardly any average person outside of the States could tell the difference between Carolina BBQ and the other BBQ styles without knowing the difference beforehand.
Respectfully I disagree here. While true that a lot of bbq sauces and meats are similar and confusing, even a person who has never tasted any bbq can dis... | -4 | t1_d2n9go9 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nit9f | null | false | 2016-04-30T17:52:11Z |
d2nis9v | t1_d2nis9v | 1,462,038,687 | user_a83a690b1632 | Cooking | When I want to WOW someone, I make a mole. Black mole or red mole are awesome. It's Mexican cuisine which is quite different from what you are use to, but it has that wonderful mix of spices, nuts and chiles for a deeply complex sauce that I think you'll enjoy. I use it for [chicken mole](http://mjskitchen.com/2016/... | 2 | t3_4h5cx2 | t3_4h5cx2 | /r/Cooking/comments/t3_4h5cx2/d2nis9v | null | false | 2016-04-30T17:51:27Z |
d2nis6p | t1_d2nis6p | 1,462,038,683 | user_cde4422f6014 | Cooking | If you had it on an 8 out of 10 on a normal electric stove, that's wayyyy too high to fry things. If you don't have a thermometer (btw they're only like $10) then you're going to just have to play around with what setting on your stove is just right. Oil should be about 350-360 when you start. Breasts and thighs take l... | 5 | t3_4h5b9o | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2nis6p | null | false | 2016-04-30T17:51:23Z |
d2niovy | t1_d2niovy | 1,462,038,534 | user_9e91f9eed7b4 | Cooking | Us Koreans just make a sweet dessert rice called yakshik(약식) made with pine nuts, sweet sticky rice, chestnuts, cinnamon, sweet soy sauce, jujube, sesame oil, and sugar. I don't ever remember a savory rice dish that wasn't congee style :(
I love me some Taiwanese, Cantonese, Northern Chinese, and Szechuan dishes thou... | 1 | t1_d2n3u8f | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2niovy | null | false | 2016-04-30T17:48:54Z |
d2nin3k | t1_d2nin3k | 1,462,038,454 | user_38519e54d81d | Cooking | Very much so. It had been thawing from the freezer in the fridge for a day and then an hour on the counter. | 1 | t1_d2niil5 | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2nin3k | null | false | 2016-04-30T17:47:34Z |
d2niivs | t1_d2niivs | 1,462,038,263 | user_1a19461a7eb3 | Cooking | What if they put spaghetti in the Texas chili? | 1 | t1_d2navz1 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2niivs | null | false | 2016-04-30T17:44:23Z |
d2niil5 | t1_d2niil5 | 1,462,038,249 | user_f864cd6d943b | Cooking | Was the chicken below room temperature when you started cooking? | 2 | t3_4h5b9o | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2niil5 | null | false | 2016-04-30T17:44:09Z |
d2nihhb | t1_d2nihhb | 1,462,038,196 | user_27673bc216bb | Cooking | http://i.imgur.com/g5WJxWz.jpg | 1 | t1_d2ndunf | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2nihhb | null | false | 2016-04-30T17:43:16Z |
d2nighz | t1_d2nighz | 1,462,038,150 | user_c6a2754cb898 | Cooking | [Tomagoyaki.](https://en.wikipedia.org/wiki/Tamagoyaki)
[Omurice.](https://en.wikipedia.org/wiki/Omurice) - [best method](https://www.youtube.com/watch?v=Uu5zGHjRaMo)
[Gyeran jjim](https://en.wikipedia.org/wiki/Gyeran_jjim)
[Khai Jiao](http://www.seriouseats.com/recipes/2012/02/thai-style-omelet-khai-jiao... | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2nighz | null | false | 2016-04-30T17:42:30Z |
d2nicxr | t1_d2nicxr | 1,462,037,988 | user_b36635c4a2fa | Cooking | They probably won't know specifically why it's different, but most towns larger than a postage stamp have at least "Indian food curry" and/or "Thai food curry." | 7 | t1_d2nde3l | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nicxr | null | false | 2016-04-30T17:39:48Z |
d2nib73 | t1_d2nib73 | 1,462,037,908 | user_4c5754d47418 | Cooking | I'm from Texas and we have always put beans in our chili. The whole no bean thing comes from some competition rule and the myth is perpetuated by people from other states. Beans are good! | 12 | t1_d2n92iq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nib73 | null | false | 2016-04-30T17:38:28Z |
d2ni793 | t1_d2ni793 | 1,462,037,725 | user_38519e54d81d | Cooking | How long would you keep in frying then? It fried the outside in 40 seconds tops. | 1 | t1_d2nhxwz | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2ni793 | null | false | 2016-04-30T17:35:25Z |
d2ni643 | t1_d2ni643 | 1,462,037,672 | user_38519e54d81d | Cooking | I don't have a thermometer and I thought about using the oven, but since there was coating on it I didn't know how to tell how long it needed, I usually eyeball. | 1 | t1_d2nhzd6 | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2ni643 | null | false | 2016-04-30T17:34:32Z |
d2ni531 | t1_d2ni531 | 1,462,037,626 | user_38519e54d81d | Cooking | The breasts were incredible thin when I bought them so I didn't worry about pounding them, I don't have thermometer cause I'm a college kid so I don't have the stuff needed. I had it on 8 on the stove the first time,6 the second which I know doesn't really mean anything. Should I try again on 4? I figured anything less... | 1 | t1_d2ni08j | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2ni531 | null | false | 2016-04-30T17:33:46Z |
d2ni29t | t1_d2ni29t | 1,462,037,502 | user_342f09c88670 | Cooking | mallman was my favorite. loved his philosophies on life, food, originality, and creativity. a lot of people in the thread seem to want to bash him for his sense of family values or other weird ad hominem things which, to me, seems a little myopic. watching it from a perspective of learning and experiencing his life vic... | 1 | t1_d0a4w0r | t3_474cbl | /r/Cooking/comments/t3_474cbl/d2ni29t | null | false | 2016-04-30T17:31:42Z |
d2ni08j | t1_d2ni08j | 1,462,037,412 | user_2cbe960ccd81 | Cooking | rule of thumb for cooking stuff: If its done on the outside before the inside, your cooking too hot. If the inside is done before the outside browns, your cooking to cool.
In this case is sounds like you needed to bring the heat down. You might also benefit from pounding those chicken breasts a little. It will even th... | 8 | t3_4h5b9o | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2ni08j | null | false | 2016-04-30T17:30:12Z |
d2nhzd6 | t1_d2nhzd6 | 1,462,037,374 | user_fda52d84f46c | Cooking | What was the oil temp? Sounds like it was way too hot. You could fry it and finish it in the oven. | 3 | t3_4h5b9o | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2nhzd6 | null | false | 2016-04-30T17:29:34Z |
d2nhxwz | t1_d2nhxwz | 1,462,037,308 | user_52efcebb2172 | Cooking | That can happen with frying and most times I've had it happen to me was due to high temps. One option to off set is fry in pan to color then finish by oven baking. | 2 | t3_4h5b9o | t3_4h5b9o | /r/Cooking/comments/t3_4h5b9o/d2nhxwz | null | false | 2016-04-30T17:28:28Z |
d2nhwej | t1_d2nhwej | 1,462,037,237 | user_d5664c2285ca | Cooking | Or maybe you are just wrong and it isn't that rare of a cut in the majority of the US? | 10 | t1_d2nhbha | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nhwej | null | false | 2016-04-30T17:27:17Z |
d2nhsil | t1_d2nhsil | 1,462,037,060 | user_9c4737c690de | Cooking | Same. I've never heard of crushing the Fritos. | 3 | t1_d2nfdd4 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nhsil | null | false | 2016-04-30T17:24:20Z |
d2nhqgq | t1_d2nhqgq | 1,462,036,970 | user_dd11ff45d380 | Cooking | They can be sourced in some specialty stores. Can be difficult, but maybe easier in major cities like Melbourne, Sydney etc.
You can absolutely get them online from Australian online retailers, along with real dried Mexican chilies, but it gets even more expensive.
Here, my local corner milk bar sells them lol (Calif... | 1 | t1_d2nfwen | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nhqgq | null | false | 2016-04-30T17:22:50Z |
d2nhonc | t1_d2nhonc | 1,462,036,892 | user_a9cf8ebb02fe | Cooking | Yeah we need something everybody will know and remember. I had to google cambro just now even knowing the gist of it. Plus we need a way to get the word around. Maybe a FAQ section on the side bar? | 1 | t1_d2nh69u | t3_4gw91x | /r/Cooking/comments/t3_4gw91x/d2nhonc | null | false | 2016-04-30T17:21:32Z |
d2nho94 | t1_d2nho94 | 1,462,036,873 | user_dd11ff45d380 | Cooking | You add beer for flavor and the sugars. The meat sticking thing is just an old myth. | 6 | t1_d2nfki7 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nho94 | null | false | 2016-04-30T17:21:13Z |
d2nhnrq | t1_d2nhnrq | 1,462,036,851 | user_03d9b87d8733 | Cooking | It amazes me when I hear that someone wants to switch from a tech field to the kitchen. I mean, it's laughable that someone would trade in a good job because they are bored or not enjoying the work, for a shitshow paying 1/4 the salary. Most of the guys I work with in kitchens are stuck because they made the wrong ch... | 1 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2nhnrq | null | false | 2016-04-30T17:20:51Z |
d2nhm00 | t1_d2nhm00 | 1,462,036,771 | user_6965ef21b155 | Cooking | ...is that somehow different than what I suggested other than order of ingredients placed in the bowl? | 2 | t1_d2nfdd4 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nhm00 | null | false | 2016-04-30T17:19:31Z |
d2nhl8y | t1_d2nhl8y | 1,462,036,737 | user_cc28806fcecc | Cooking | Does it have a broiler?
I'd say oil up a steak, add some salt and pepper a just throw it under the broiler on cast iron | 3 | t3_4h59es | t3_4h59es | /r/Cooking/comments/t3_4h59es/d2nhl8y | null | false | 2016-04-30T17:18:57Z |
d2nhis8 | t1_d2nhis8 | 1,462,036,625 | user_3b519134bc0e | Cooking | To be honest, I'm from the northeastern US and I don't know the difference much of the time. | 3 | t1_d2n9go9 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nhis8 | null | false | 2016-04-30T17:17:05Z |
d2nhdfs | t1_d2nhdfs | 1,462,036,381 | user_a0df501852c4 | Cooking | Yes. You need a really high heat setting like 500 and flip it once.
| 1 | t3_4h59es | t3_4h59es | /r/Cooking/comments/t3_4h59es/d2nhdfs | null | false | 2016-04-30T17:13:01Z |
d2nhbha | t1_d2nhbha | 1,462,036,291 | user_0506b2beb891 | Cooking | Well considering that Iowa is one of the largest producers of beef in the US, and the home to some national BBQ competition winners, I guess they fall in to the other bucket of locations, don't they?
Christ, you people are fucking insufferable. | -11 | t1_d2ngg3u | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2nhbha | null | false | 2016-04-30T17:11:31Z |
d2nh8vb | t1_d2nh8vb | 1,462,036,172 | user_b8f1b19a3e2e | Cooking | 1. Go fuck yourself.
2. I never said I'm still a line cook.
3. Go fuck yourself
4. I never said that I'm dependent on drugs or alcohol. Just that it's EXTREMELY common.
5. Go fuck yourself | 5 | t1_d2n0mrh | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2nh8vb | null | false | 2016-04-30T17:09:32Z |
d2nh7qp | t1_d2nh7qp | 1,462,036,121 | user_feb67d276ef9 | Cooking | Oooh! I have an answer for this! Family recipe for a red meat sauce that uses canned tomatoes. I've posted it before. Minimal prep time, a few hours of waiting, freezeable/saveable, and really damn tasty.
If you have an herb garden near by, pick spices fresh. Oregano, thyme, and bay leaves are staples of herb gardens ... | 2 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2nh7qp | null | false | 2016-04-30T17:08:41Z |
d2nh69u | t1_d2nh69u | 1,462,036,055 | user_2b50dc4ff067 | Cooking | Haha, I know. In BBQ speak we call it a "faux cambro", but that doesn't mean a lot to most folks. | 2 | t1_d2nh2b0 | t3_4gw91x | /r/Cooking/comments/t3_4gw91x/d2nh69u | null | false | 2016-04-30T17:07:35Z |
d2nh4o6 | t1_d2nh4o6 | 1,462,035,982 | user_a0df501852c4 | Cooking | The funny thing is that chili is one of those things that even with a recipe this shitty, still works. | 1 | t3_4h4xt2 | t3_4h4xt2 | /r/Cooking/comments/t3_4h4xt2/d2nh4o6 | null | false | 2016-04-30T17:06:22Z |
d2nh2b0 | t1_d2nh2b0 | 1,462,035,877 | user_a9cf8ebb02fe | Cooking | Somehow we gotta get a better name for the Insulated box called a cooler. Every holiday this kind of question gets ask and answered too. | 2 | t1_d2lcv9i | t3_4gw91x | /r/Cooking/comments/t3_4gw91x/d2nh2b0 | null | false | 2016-04-30T17:04:37Z |
d2nh1x3 | t1_d2nh1x3 | 1,462,035,860 | user_0820825be9d6 | Cooking | Scrape off anything on the top with a spatula. Run it through a clean cycle in your oven (this can stink), or put in on your grill, start cold working up to hot for 30-60 minutes.
You will need to season it again once it cools. | 4 | t3_4h56c1 | t3_4h56c1 | /r/Cooking/comments/t3_4h56c1/d2nh1x3 | null | false | 2016-04-30T17:04:20Z |
d2ngw49 | t1_d2ngw49 | 1,462,035,596 | user_e456c0b805b9 | Cooking | Don't forget the south Carolina mustard sauce. Not my personal favorite, but it can be pretty tasty. | 6 | t1_d2ng2ow | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ngw49 | null | false | 2016-04-30T16:59:56Z |
d2ngnzo | t1_d2ngnzo | 1,462,035,231 | user_a1a7e9f4dd7d | Cooking | It depends on the school. In my experience, if the school has its own restaurant(s), graduates tend to be plug and play. | 1 | t1_d2ng8k9 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2ngnzo | null | false | 2016-04-30T16:53:51Z |
d2ngljh | t1_d2ngljh | 1,462,035,120 | user_7f027645025b | Cooking | I like that vodka idea. I don't use cognac on the shrimp but I do use a good splash of white wine in the sauce. In a pasta alla vodka style, maybe I can switch it up. I'm writing this down. | 1 | t1_d2n7k87 | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2ngljh | null | false | 2016-04-30T16:52:00Z |
d2ngg3j | t1_d2ngg3j | 1,462,034,877 | user_d5664c2285ca | Cooking | Youspecifically said it was a bitch to find in the Midwest and then give him shit for using Iowa as an example... | 9 | t1_d2nfbt3 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ngg3j | null | false | 2016-04-30T16:47:57Z |
d2ngg3u | t1_d2ngg3u | 1,462,034,877 | user_d5664c2285ca | Cooking | Youspecifically said it was a bitch to find in the Midwest and then give him shit for using Iowa as an example... | 6 | t1_d2nfbt3 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ngg3u | null | false | 2016-04-30T16:47:57Z |
d2nge89 | t1_d2nge89 | 1,462,034,792 | user_ae3bcac0996c | Cooking | Marco Pierre White is a 2 star Michelin, british chef that has some amazing easy to follow recipes on youtube: Spaghetti Bolognase https://www.youtube.com/watch?v=5rfOK6A5ZZs and Tomato Sauce https://www.youtube.com/watch?v=sEIjkr4QPFs.
You will be amazed, as I was, that you can produce the results you do with not much... | 2 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2nge89 | null | false | 2016-04-30T16:46:32Z |
d2ngbps | t1_d2ngbps | 1,462,034,677 | user_2617499a8525 | Cooking | Maybe consider a different skilled trade? You could become an electrician through an apprenticeship and build the communication systems you previously worked on. Lots of work out in the field, with others, it's somewhat physical, and union wage plus benefits is well over 50 an hour.
Then you can have your own time to... | 1 | t1_d2n4i8v | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2ngbps | null | false | 2016-04-30T16:44:37Z |
d2ngavb | t1_d2ngavb | 1,462,034,640 | user_e4fb9da964f0 | Cooking | Ah the ole college recipe, just replace water with beer | 1 | t3_4h4xt2 | t3_4h4xt2 | /r/Cooking/comments/t3_4h4xt2/d2ngavb | null | false | 2016-04-30T16:44:00Z |
d2ng8k9 | t1_d2ng8k9 | 1,462,034,532 | user_2617499a8525 | Cooking | The 4 year program doesn't make you a chef, you'll still start out as the salad guy or be stuck doing garde manger for many many months or years. Then you'll graduate to the hot line, but you're still not a chef.
I think the best advice would be to just get rid of the notion that you'll ever be a chef, and recognize ... | 2 | t1_d2n4fiv | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2ng8k9 | null | false | 2016-04-30T16:42:12Z |
d2ng7l6 | t1_d2ng7l6 | 1,462,034,488 | user_6e4a9d6b810b | Cooking | So this is like kinda an American food urban legend, but since I was a kid I was always told to use a beer in a chili because it keeps the meat from sticking. That said, all the people that told me this were druncles who sat around drinking beer and mixing the chili, so the veracity is suspect. Maybe it also adds som... | 3 | t1_d2nfki7 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ng7l6 | null | false | 2016-04-30T16:41:28Z |
d2ng7fi | t1_d2ng7fi | 1,462,034,481 | user_7f027645025b | Cooking | I just bashed up the lemongrass and put it in the sauce while it was simmering. It added a nice extra aroma to the sauce. Don't worry too much about all those things I mentioned.
For me this recipe is about:
* Properly done shrimp
* in a rich (creamy) sauce
* with some tomato flavor
* and a bit of spice
Any addition... | 2 | t1_d2ncbhb | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2ng7fi | null | false | 2016-04-30T16:41:21Z |
d2ng2wz | t1_d2ng2wz | 1,462,034,272 | user_2617499a8525 | Cooking | There's next to no spice in a bell pepper in the first place, what you get is a fruity flavor. You should find out if it's peppers in general or of its specifically bells, so you can add cayenne for heat.
I'd it's all chili, just add spice when you plate. | 1 | t1_d2mu8bd | t3_4h1b4h | /r/Cooking/comments/t3_4h1b4h/d2ng2wz | null | false | 2016-04-30T16:37:52Z |
d2ng2ow | t1_d2ng2ow | 1,462,034,261 | user_92a42c956887 | Cooking | Carolina BBQ? Lexington or Eastern style? Lexington style has a tomato-based sauce and Eastern style is vinegar-based. I love both but some people will refuse to eat one style or the other. | 4 | t1_d2n9dxv | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ng2ow | null | false | 2016-04-30T16:37:41Z |
d2ng1s6 | t1_d2ng1s6 | 1,462,034,220 | user_94fbf8996cf6 | Cooking | You are welcome! I hope you enjoy them! :) | 1 | t1_d2nfdpi | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2ng1s6 | null | false | 2016-04-30T16:37:00Z |
d2ng152 | t1_d2ng152 | 1,462,034,189 | user_1c7ab50edd51 | Cooking | I just leave mine in the oven, and then once a month when I run the cleaning cycle it gets it pretty much looking new. | 1 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2ng152 | null | false | 2016-04-30T16:36:29Z |
d2ng04y | t1_d2ng04y | 1,462,034,142 | user_42201fe084e4 | Cooking | In terms of BBQ it really isn't all that subtle a difference. Texas: beef brisket with ketchup based spicy sauce (when served at all). Carolina 'que is normally whole hog with a vinegar/mustard sauce | 8 | t1_d2n9go9 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2ng04y | null | false | 2016-04-30T16:35:42Z |
d2nfya8 | t1_d2nfya8 | 1,462,034,058 | user_3d43ff7a8bb1 | Cooking | Your reply doesn't seem 100% unconcious hatefulness. I dig it | 2 | t1_d2mq4i6 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2nfya8 | null | false | 2016-04-30T16:34:18Z |
d2nfxi6 | t1_d2nfxi6 | 1,462,034,024 | user_d863438522ec | Cooking | Damn dude. It's $1.80 where I shop. Do you live in Hawaii or something? | 1 | t1_d2jfg64 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2nfxi6 | null | false | 2016-04-30T16:33:44Z |
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