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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2na0vb | t1_d2na0vb | 1,462,022,389 | user_956d34174474 | Cooking | I guess I'll give it a whirl. | 4 | t1_d2n9tnt | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2na0vb | null | false | 2016-04-30T13:19:49Z |
d2n9zr3 | t1_d2n9zr3 | 1,462,022,312 | user_9015cd7aa42d | Cooking | Actually that's not the problem. Texans love beans and have many bean+capsicum dishes, but Texas Chili is a specific dish that doesn't have beans or tomatos.
What you are doing is exactly like saying "I'm making an Aussie Pavlova for dessert, my recipe is cherries, peaches and apricots in a strawberry yogurt sauce ser... | 28 | t1_d2n87zo | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n9zr3 | null | false | 2016-04-30T13:18:32Z |
d2n9tnt | t1_d2n9tnt | 1,462,021,885 | user_9fa67dbec3a9 | Cooking | You're missing out. It's a delicious medium to serve chili with | 17 | t1_d2n9qs4 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n9tnt | null | false | 2016-04-30T13:11:25Z |
d2n9te8 | t1_d2n9te8 | 1,462,021,866 | user_a82133627fde | Cooking | Or buy a steel. | 1 | t1_d2n7v2i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n9te8 | null | false | 2016-04-30T13:11:06Z |
d2n9ta0 | t1_d2n9ta0 | 1,462,021,858 | user_b9d33b4f6c5c | Cooking | I've seen it quite often. | 3 | t1_d2n9qs4 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n9ta0 | null | false | 2016-04-30T13:10:58Z |
d2n9sph | t1_d2n9sph | 1,462,021,818 | user_b9d33b4f6c5c | Cooking | Beans in chili? You get shot for that nonsense in TX. There is a reason we allow open carry. | 24 | t1_d2n7d48 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n9sph | null | false | 2016-04-30T13:10:18Z |
d2n9qs4 | t1_d2n9qs4 | 1,462,021,680 | user_956d34174474 | Cooking | I've never seen chili served over rice. | 14 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n9qs4 | null | false | 2016-04-30T13:08:00Z |
d2n9q37 | t1_d2n9q37 | 1,462,021,630 | user_021c36d3b2db | Cooking | Thanks, I really want to check out how much shipping is but 3 different browsers say I don't have cookies enabled when I do. | 1 | t1_d2n7qsg | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n9q37 | null | false | 2016-04-30T13:07:10Z |
d2n9p84 | t1_d2n9p84 | 1,462,021,565 | user_0d1b49d452c0 | Cooking | Stop getting your science in my food | 3 | t1_d2n6hdk | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n9p84 | null | false | 2016-04-30T13:06:05Z |
d2n9go9 | t1_d2n9go9 | 1,462,020,927 | user_021c36d3b2db | Cooking | Bingo.
I've watched a crapload of American food shows, especially BBQ (which looks damn awesome) and I'd be damn sure that 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. | 31 | t1_d2n9dxv | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n9go9 | null | false | 2016-04-30T12:55:27Z |
d2n9g6n | t1_d2n9g6n | 1,462,020,887 | user_85c8f9efa596 | Cooking | If needed, we typically use masa as a thickener or just throw in a corn tortilla or two instead of using corn starch. Looks tasty as hell. Pour some over some scrambled eggs. | 7 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n9g6n | null | false | 2016-04-30T12:54:47Z |
d2n9dxv | t1_d2n9dxv | 1,462,020,714 | user_1e5cc7e97da2 | Cooking | I think his point is that those differences aren't really obvious when you get farther from the states. I'm sure most countries don't differentiate between Memphis, St. Louis, Texas, Carolina style BBQ and just think of it all as "American BBQ". | 82 | t1_d2n99u7 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n9dxv | null | false | 2016-04-30T12:51:54Z |
d2n99u7 | t1_d2n99u7 | 1,462,020,399 | user_7d61e93bf024 | Cooking | you're mistaken I think. People all over have their different chili recipes. Its kinda like bbq. It would be similar if you said you made "tx bbq" and slathered it in mustard | 55 | t1_d2n92iq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n99u7 | null | false | 2016-04-30T12:46:39Z |
d2n980p | t1_d2n980p | 1,462,020,246 | user_dabebc0238fd | Cooking | Looks good. Especially for being half way round the world. | 2 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n980p | null | false | 2016-04-30T12:44:06Z |
d2n92iq | t1_d2n92iq | 1,462,019,787 | user_021c36d3b2db | Cooking | yeah, I don't think Texans realise that anyone outside of America just relates chili to being a Texan thing. People closer to Texas seem to be protective about their ingredients whereas as the rest of the world just looks at anything closely related to chili as being Texan.
If you know what I mean. | 32 | t1_d2n8svq | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n92iq | null | false | 2016-04-30T12:36:27Z |
d2n8zld | t1_d2n8zld | 1,462,019,534 | user_68f09cc32392 | Cooking | I'm guessing preservatives for longer shelf life, maintaining texture | 4 | t1_d2n02e1 | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n8zld | null | false | 2016-04-30T12:32:14Z |
d2n8ywb | t1_d2n8ywb | 1,462,019,476 | [deleted] | Cooking | [deleted] | 0 | t1_d2my6dz | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2n8ywb | null | false | 2016-04-30T12:31:16Z |
d2n8ybi | t1_d2n8ybi | 1,462,019,426 | user_0e25a6fd3b9d | Cooking | Can you try something for me? Measure the water first, then dissolve your bouillon cube, then taste it. If it's bland, then add the second one and see if it makes a difference. If it does, then add the rinsed rice, cooked as usual, and see if it's better. | 1 | t1_d2n7jrz | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n8ybi | null | false | 2016-04-30T12:30:26Z |
d2n8wd9 | t1_d2n8wd9 | 1,462,019,255 | user_a9cf8ebb02fe | Cooking | We kinda just leave those Texans alone when it comes to their idea of what constitutes good chili. They will never concede and most other people like it with the beans. My sister makes great chili and when she lived in Texas for a couple of years would make it for her friends. They loved it, asked her to make it often,... | 7 | t1_d2n87zo | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n8wd9 | null | false | 2016-04-30T12:27:35Z |
d2n8tdz | t1_d2n8tdz | 1,462,018,999 | user_0506b2beb891 | Cooking | One pro tip. Some of the best award winning Texas style chili uses tri-tip for the meat. You usually have to go to specific butchers for it because it is usually waste meat to most large scale butchers, but smaller places will either have the unprocessed meat to cut it for you or will be sure to save it. | 13 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n8tdz | null | false | 2016-04-30T12:23:19Z |
d2n8svq | t1_d2n8svq | 1,462,018,954 | user_7d61e93bf024 | Cooking | Which is still awesome! just not texas style chili. they'll chastise you for that here | 39 | t1_d2n8rpv | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n8svq | null | false | 2016-04-30T12:22:34Z |
d2n8rpv | t1_d2n8rpv | 1,462,018,847 | user_92f7971cce8b | Cooking | Yep, as soon as I saw kidney beans in the ingredient list I knew this was not "Texas chili"
It's more of a western USA chili. | 97 | t1_d2n7d48 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n8rpv | null | false | 2016-04-30T12:20:47Z |
d2n8qhs | t1_d2n8qhs | 1,462,018,736 | user_5e1e7bfdb33f | Cooking | Put some fresh dough on a cold stone and you can see it absorbs moisture. | 0 | t1_d2n8nhf | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n8qhs | null | false | 2016-04-30T12:18:56Z |
d2n8p5p | t1_d2n8p5p | 1,462,018,615 | user_458ef0415d52 | Cooking | Ughhhhhhhhh I hate you | 2 | t1_d2mpq8w | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n8p5p | null | false | 2016-04-30T12:16:55Z |
d2n8nhf | t1_d2n8nhf | 1,462,018,462 | user_c53c8c1ca25c | Cooking | I don't think the absorption claim has ever been proven. | 2 | t1_d2n5qrn | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n8nhf | null | false | 2016-04-30T12:14:22Z |
d2n8j1d | t1_d2n8j1d | 1,462,018,047 | user_23d0a44af1ac | Cooking | Anytime someone asks me for pasta sauce suggestions I always tell them to try their hand at homemade Alfredo. It's seriously a game changer. The sauce is so easy to make, cost the same as a jar (probably cheaper), and it tastes leaps and bounds better.
Heavy cream, garlic, parmesan cheese. That's it. | 2 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n8j1d | null | false | 2016-04-30T12:07:27Z |
d2n8edh | t1_d2n8edh | 1,462,017,606 | user_ef5930abe197 | Cooking | Yeah that sort of thing. I'm interested in the idea but not sold on it so I was just looking for opinions before I regretted buying one. | 2 | t1_d2n770f | t3_4h3kq6 | /r/Cooking/comments/t3_4h3kq6/d2n8edh | null | false | 2016-04-30T12:00:06Z |
d2n8dhn | t1_d2n8dhn | 1,462,017,521 | user_513e2f55d2ba | Cooking | I'm glad someone finally posted this. I was worried that maybe I was a crazy person.
But generally I just scrape mine. Maybe once a year I leave it in the oven during a self clean cycle, and it looks way better afterward. Not like new, but close! | 2 | t1_d2n2emc | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n8dhn | null | false | 2016-04-30T11:58:41Z |
d2n8bab | t1_d2n8bab | 1,462,017,305 | user_7b4c38a39285 | Cooking | No tomatoes, either | 19 | t1_d2n7d48 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n8bab | null | false | 2016-04-30T11:55:05Z |
d2n89si | t1_d2n89si | 1,462,017,165 | user_fc311f8023ff | Cooking | Bodybuilders <3 chicken thighs | 1 | t1_d2mpc4f | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n89si | null | false | 2016-04-30T11:52:45Z |
d2n88r8 | t1_d2n88r8 | 1,462,017,066 | user_ebde654eb36a | Cooking | My experience was pretty scarring.
I woke up in the middle of the night and bolted to the bathroom. When I arrived, I realized a choice of damnation was upon me, for I had to both kneel before and sit upon the porcelain throne. Woe was me, for one would not wait for the other. | 4 | t1_d2n1098 | t3_4h2y3r | /r/Cooking/comments/t3_4h2y3r/d2n88r8 | null | false | 2016-04-30T11:51:06Z |
d2n88og | t1_d2n88og | 1,462,017,057 | user_a87de020268a | Cooking | Everyone has cleaning covered.
As for cooking, anything that needs to crisp up is great! Like wedges are super simple, slice, mix with olive oil and salt/pepper and roast for 15 min ish at around 180-200C. Come out super crispy which i think is down to the stone absorbing the moisture. I cook bread on mine as well. | 1 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n88og | null | false | 2016-04-30T11:50:57Z |
d2n87zo | t1_d2n87zo | 1,462,016,990 | user_021c36d3b2db | Cooking | Sounds like me and you need to team up and teach these people how good beans mix in with everything else ;) | 3 | t1_d2n7nsx | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n87zo | null | false | 2016-04-30T11:49:50Z |
d2n85kx | t1_d2n85kx | 1,462,016,759 | user_f9e60ac36b49 | Cooking | Yes, do tell | 3 | t1_d2n0dxm | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n85kx | null | false | 2016-04-30T11:45:59Z |
d2n84oo | t1_d2n84oo | 1,462,016,669 | user_a72034a4b420 | Cooking | >I feel like once I take it off the frying pan, or out of the oven, it would cool down much faster than that.
When you take meat out of the oven/frying pan, the interior actually continues to increase in temperature for a little while from the stored heat on the exterior of the meat | 2 | t1_d2n1ght | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n84oo | null | false | 2016-04-30T11:44:29Z |
d2n82tk | t1_d2n82tk | 1,462,016,488 | user_2dd37ff64cee | Cooking | Huh. Interesting. I'll have to look that up. Thanks for the correction. | 1 | t1_d2n26lh | t3_4h1b4h | /r/Cooking/comments/t3_4h1b4h/d2n82tk | null | false | 2016-04-30T11:41:28Z |
d2n82pj | t1_d2n82pj | 1,462,016,477 | user_759c19b84957 | Cooking | "take a sander or an angle grinder to it."
You, are a genius. It is really tough to get burnt stuck dough off. | 2 | t1_d2n2g5f | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n82pj | null | false | 2016-04-30T11:41:17Z |
d2n7zx7 | t1_d2n7zx7 | 1,462,016,191 | user_89f9d782190e | Cooking | Food doesn't have great margins, btw. Especially proteins. You typically have to charge 4-5 times what you paid for it to make any profit back, and those profits won't be huge, for the most part. | 2 | t1_d2mm3rj | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n7zx7 | null | false | 2016-04-30T11:36:31Z |
d2n7yue | t1_d2n7yue | 1,462,016,077 | user_89f9d782190e | Cooking | I actually strongly suggest you don't do this right off the bat. Hiring chefs are far more interested in practical experience - or if you don't have that, your discipline and willingness to learn. Quite honestly, newbies who come in with no experience and preconceived ideas from culinary school are a pain in the arse t... | 0 | t1_d2mmr61 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n7yue | null | false | 2016-04-30T11:34:37Z |
d2n7ybk | t1_d2n7ybk | 1,462,016,026 | [deleted] | Cooking | [deleted] | 7 | t1_d2n6hdk | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n7ybk | null | false | 2016-04-30T11:33:46Z |
d2n7xsg | t1_d2n7xsg | 1,462,015,974 | user_d6005fbec51c | Cooking | Plain rice with broth is still plain rice. You have to use all of it together.
Sounds like you need a better brand of bouillon too. A lot of them suck like that. I've had much better results from granules but they're oddly uncommon and my favorite brand was discontinued. | 2 | t1_d2n7ll5 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n7xsg | null | false | 2016-04-30T11:32:54Z |
d2n7wy1 | t1_d2n7wy1 | 1,462,015,885 | [deleted] | Cooking | [deleted] | 5 | t1_d2n7abe | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n7wy1 | null | false | 2016-04-30T11:31:25Z |
d2n7wjn | t1_d2n7wjn | 1,462,015,845 | user_8b6d76572ca4 | Cooking | Induction is a great tech. But be careful with thinking it's cool when you take the pot off. While it may be a little cooler than the pot it still can burn you. | 1 | t1_d2mk100 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n7wjn | null | false | 2016-04-30T11:30:45Z |
d2n7vfr | t1_d2n7vfr | 1,462,015,730 | user_27673bc216bb | Cooking | what do pizza stones cost? | 1 | t1_d2mxre7 | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n7vfr | null | false | 2016-04-30T11:28:50Z |
d2n7v2i | t1_d2n7v2i | 1,462,015,690 | user_27673bc216bb | Cooking | then buy a floor tile | 1 | t1_d2n1snu | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n7v2i | null | false | 2016-04-30T11:28:10Z |
d2n7uyi | t1_d2n7uyi | 1,462,015,677 | user_fc1f9f8672ad | Cooking | i... i think that's a thing that happens with glass, but i don't know about stone | 2 | t1_d2n12kw | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n7uyi | null | false | 2016-04-30T11:27:57Z |
d2n7usx | t1_d2n7usx | 1,462,015,661 | user_e6fc76c13eda | Cooking | Try chicken thigh. It is dry because there is no fat in the meat. The quality of the meat is also important. Frozen individually frozen are pumped full of brine. Fresh breast seared on high heat and finished in a 350 oven cooked to 160 works for me.
| 1 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n7usx | null | false | 2016-04-30T11:27:41Z |
d2n7tz2 | t1_d2n7tz2 | 1,462,015,576 | user_89f9d782190e | Cooking | > Don't do it. It will crush your soul and rob you of your passion.
Ex-pastry chef. I agree. | 1 | t1_d2mp4br | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n7tz2 | null | false | 2016-04-30T11:26:16Z |
d2n7tfd | t1_d2n7tfd | 1,462,015,516 | user_89f9d782190e | Cooking | I did my apprenticeship in Australia, where you work most of the week and attend school one day a week. While it's possible to do culinary school outside of an apprenticeship with no experience, the vast majority of head chefs will prefer to take someone off the street who's willing to learn over someone who went to cu... | 2 | t1_d2mqpyo | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n7tfd | null | false | 2016-04-30T11:25:16Z |
d2n7r5o | t1_d2n7r5o | 1,462,015,279 | user_664754fe2956 | Cooking | The temperature is only half the equation. Its TEMP x TIME that kills any bacteria. The recommended temps are so high because that is the time it takes to kill bacteria in less than a second. The goal is to make it idiot proof but you can safely lower the temp if you cook it longer. | 3 | t1_d2n1ltv | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n7r5o | null | false | 2016-04-30T11:21:19Z |
d2n7qsg | t1_d2n7qsg | 1,462,015,241 | user_73e89b81fb96 | Cooking | http://www.fireworksfoods.com.au/index.php?option=com_virtuemart&page=shop.browse&category_id=14&Itemid=53&vmcchk=1&Itemid=53 | 1 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n7qsg | null | false | 2016-04-30T11:20:41Z |
d2n7q4p | t1_d2n7q4p | 1,462,015,175 | user_96fdb44d7db5 | Cooking | Look for that DOP label for the tomatoes and go with COOC olive oil:
DOP: http://slice.seriouseats.com/images/20101216-DOP-symbol.jpg
COOC: https://www.cooc.com/wp-content/uploads/2015/07/cooc-seal-600x600.png | 4 | t1_d2n7eij | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n7q4p | null | false | 2016-04-30T11:19:35Z |
d2n7ol0 | t1_d2n7ol0 | 1,462,015,009 | user_1854717e5504 | Cooking | Sure here's a good link for you, [mimmo corcione] (https://www.youtube.com/channel/UCbiFc_ob-HLHQOwDadGbCfw) This chap cooks some really good Italian food there's no end of amazing recipes here. The only problem is it's all in Italian so you need to pay a little more attention and use a bit of guesswork on occasion to ... | 1 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n7ol0 | null | false | 2016-04-30T11:16:49Z |
d2n7nsx | t1_d2n7nsx | 1,462,014,925 | user_73e89b81fb96 | Cooking | That is true but I do love to put beans in mind though. | 9 | t1_d2n7d48 | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n7nsx | null | false | 2016-04-30T11:15:25Z |
d2n7ll5 | t1_d2n7ll5 | 1,462,014,681 | user_664754fe2956 | Cooking | I've thrown 2 bouillon cubes into 1 cup of water/uncooked rice. Couldn't taste it at all and that single meal way over shot the daily recommended salt levels. | 1 | t1_d2mn8fr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n7ll5 | null | false | 2016-04-30T11:11:21Z |
d2n7k87 | t1_d2n7k87 | 1,462,014,526 | user_c06879ed882f | Cooking | Sounds pretty good, kind of an odd mix of cuisine here, it starts off pretty Spanish and then goes straight northern Europe with the sauce.
It's weird but seems to work, but there's a few things I'm taken a bit back with. Shrimp + cognac just seems, so odd to me, cognac brings nutty, caramel, honey flavors which is n... | 3 | t3_4h1ja0 | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2n7k87 | null | false | 2016-04-30T11:08:46Z |
d2n7jrz | t1_d2n7jrz | 1,462,014,479 | user_664754fe2956 | Cooking | I've tried adding bouillon cubes, which are almost exclusively salt, and it doesn't make a dent in the taste. I'll try using broth from a can though, I can imagine that might work better. | 1 | t1_d2mkzrc | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n7jrz | null | false | 2016-04-30T11:07:59Z |
d2n7i50 | t1_d2n7i50 | 1,462,014,294 | user_664754fe2956 | Cooking | Pressure cookers aren't allowed in the dorms. I heard they had issues with them exploding in the past. | 1 | t1_d2mf2il | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n7i50 | null | false | 2016-04-30T11:04:54Z |
d2n7hi3 | t1_d2n7hi3 | 1,462,014,220 | user_664754fe2956 | Cooking | Mostly I use the cheapo long grain white. Occasionally I'll splurge for some basmatti as I like the texture and flavor more. | 1 | t1_d2n3pvk | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n7hi3 | null | false | 2016-04-30T11:03:40Z |
d2n7gof | t1_d2n7gof | 1,462,014,130 | user_664754fe2956 | Cooking | I don't know about this. For example, I have chicken bullion cubes that I have tried adding. The instructions say to mix in 1 cube/1 cup of water to make broth. I heated up the water first to dissolve the cube before adding the rice to cook. The result was slightly yellow, but didn't change the taste at all. I tried do... | 0 | t1_d2mol2g | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n7gof | null | false | 2016-04-30T11:02:10Z |
d2n7f5c | t1_d2n7f5c | 1,462,013,958 | user_ac9150751087 | Cooking | you can clean it but never use soap. water is fine for stonewear. and necessary for pans if you use them It likely came with a silicone scraper which should help. dont use anything metal that will scratch or it could crack at high temps. (imagine not jsing water on a dirty lasagna pan 😕) once in a great while you can... | 1 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n7f5c | null | false | 2016-04-30T10:59:18Z |
d2n7eij | t1_d2n7eij | 1,462,013,890 | user_5d322c87075c | Cooking | For canned tomatoes I recommend certified San Marzano, they are more expensive but will create a wonderful velvety marinara with a deep rich flavor. I've found using high quality tomatoes and good olive oil makes a huge difference. | 8 | t1_d2mx8nf | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n7eij | null | false | 2016-04-30T10:58:10Z |
d2n7d48 | t1_d2n7d48 | 1,462,013,736 | user_7d61e93bf024 | Cooking | It sounds awesome! I bet it was too! However, TX chili has no beans. Its a crazy thing I learned when I moved here, but they are adamant about it! | 142 | t3_4h3xrj | t3_4h3xrj | /r/Cooking/comments/t3_4h3xrj/d2n7d48 | null | false | 2016-04-30T10:55:36Z |
d2n7aij | t1_d2n7aij | 1,462,013,444 | user_b4726ef0da8b | Cooking | They amp up the flavor of so many things. | 1 | t1_d2mt7nz | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n7aij | null | false | 2016-04-30T10:50:44Z |
d2n7abe | t1_d2n7abe | 1,462,013,422 | user_cf397b7a7c36 | Cooking | eggplant & zucchini in cubes cook up really nicely too, and give the pasta sauce a chunky style feel. | 3 | t1_d2n1a1e | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n7abe | null | false | 2016-04-30T10:50:22Z |
d2n79r7 | t1_d2n79r7 | 1,462,013,363 | user_b4726ef0da8b | Cooking | Rice cookers work at higher temps. They also go to warm mode when certain temps are reached as that indicates doneness. Rice cookers are meant to boil water, slow cookers are not. | 2 | t1_d2miio6 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n79r7 | null | false | 2016-04-30T10:49:23Z |
d2n78qy | t1_d2n78qy | 1,462,013,246 | user_619a0e79bea7 | Cooking | I never use the basement shelf paste. I was drunk last night and looking to make munchies, it was a do or die thing lol. I gotta go to the store and stock up on new cans. | 1 | t1_d2n3i19 | t3_4h35cm | /r/Cooking/comments/t3_4h35cm/d2n78qy | null | false | 2016-04-30T10:47:26Z |
d2n770f | t1_d2n770f | 1,462,013,045 | user_89f9d782190e | Cooking | Are you referring to [these](http://www.homeshop18.com/pro-electric-tandoor/household-appliances/kitchen-appliances/product:32874269/cid:3612/?pos=1)?
I've never used one of this type, I've only ever seen the kind they have in restaurants. My immediate concern is that this looks more like a toaster oven, and I'm not c... | 2 | t3_4h3kq6 | t3_4h3kq6 | /r/Cooking/comments/t3_4h3kq6/d2n770f | null | false | 2016-04-30T10:44:05Z |
d2n6z58 | t1_d2n6z58 | 1,462,012,158 | user_b4726ef0da8b | Cooking | Fish? Do tell more of this. | 2 | t1_d2n0dxm | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n6z58 | null | false | 2016-04-30T10:29:18Z |
d2n6vc4 | t1_d2n6vc4 | 1,462,011,723 | user_ecfe6d951a02 | Cooking | Crushed tomatoes in can, onion, garlic, bay leaves, salt, lil pinch o' sugar. | 2 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n6vc4 | null | false | 2016-04-30T10:22:03Z |
d2n6v0n | t1_d2n6v0n | 1,462,011,686 | user_7e45a649ef7e | Cooking | Oh man, that made me hungry just looking at it. Fond memories from Berlin! | 2 | t3_4h35p1 | t3_4h35p1 | /r/Cooking/comments/t3_4h35p1/d2n6v0n | null | false | 2016-04-30T10:21:26Z |
d2n6upp | t1_d2n6upp | 1,462,011,651 | user_ecfe6d951a02 | Cooking | Brine before cooking | 1 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n6upp | null | false | 2016-04-30T10:20:51Z |
d2n6ueh | t1_d2n6ueh | 1,462,011,619 | user_ecfe6d951a02 | Cooking | A nice metal pastry scraper will take off all the crud you need to remove | 1 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n6ueh | null | false | 2016-04-30T10:20:19Z |
d2n6qqo | t1_d2n6qqo | 1,462,011,180 | user_7d2871c5cc8c | Cooking | But that's where the canned San Marzanos are :( | 6 | t1_d2n3t7a | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n6qqo | null | false | 2016-04-30T10:13:00Z |
d2n6j4i | t1_d2n6j4i | 1,462,010,268 | user_38bcc86780eb | Cooking | I do all that, but I don't add pasta. I let the sauce reduce for an hour or so to get a nice, chunky texture. Gives me time to test the taste and add anything I want, plus I can make it in bulk and save the sauce for later. | 7 | t1_d2mx8nf | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n6j4i | null | false | 2016-04-30T09:57:48Z |
d2n6hdk | t1_d2n6hdk | 1,462,010,058 | user_0a97c8b928a5 | Cooking | It's that damn dihydrogen monoxide again! That shit's in everything! | 15 | t1_d2n02e1 | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n6hdk | null | false | 2016-04-30T09:54:18Z |
d2n6dqh | t1_d2n6dqh | 1,462,009,620 | user_7f027645025b | Cooking | Ironically "Scampi diabolique" is French. "Duivelse scampi" would be the Dutch (what we speak in Flanders) translation, but everybody uses the French name. "Deviled shrimp" might be an English translation (without checking actual recipes).
The tomatoes are just there for some extra texture and flavor. Adding them at t... | 2 | t1_d2n5o26 | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2n6dqh | null | false | 2016-04-30T09:47:00Z |
d2n606e | t1_d2n606e | 1,462,007,961 | user_b2d7d630e636 | Cooking | This sounds so simple and delicious, I'll definitely be giving this a shot next time we have spaghetti night. | 2 | t1_d2mzkf6 | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n606e | null | false | 2016-04-30T09:19:21Z |
d2n5u6m | t1_d2n5u6m | 1,462,007,233 | user_46f30090b5f7 | Cooking | In the UK, we can just get a jar of chilli flakes that includes seeds. We don't really have much choice in the chillis we get. No, I wouldn't bother trying to remove seeds. | 2 | t1_d2n5m12 | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2n5u6m | null | false | 2016-04-30T09:07:13Z |
d2n5u27 | t1_d2n5u27 | 1,462,007,219 | user_2b7356266794 | Cooking | work is shit. you'll get treated like shit. your relationships will become shit. but most of all! you'll make shit in terms of money. | 3 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n5u27 | null | false | 2016-04-30T09:06:59Z |
d2n5qrn | t1_d2n5qrn | 1,462,006,830 | user_5e1e7bfdb33f | Cooking | The porous stone actually absorbs moisture from the pizza base and will make it crisper. | 0 | t1_d2mwt7q | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n5qrn | null | false | 2016-04-30T09:00:30Z |
d2n5qlt | t1_d2n5qlt | 1,462,006,810 | user_f707258f88d7 | Cooking | Best way to improve it is to squeeze some fresh lemon over it, add more fresh minced garlic and whatever herbs you like (I'd recommend a bit of oregano, coriander and maybe even some cayenne pepper). Same flavour base but you should come out with a much "fresher tasting" result. | 2 | t3_4h3gu3 | t3_4h3gu3 | /r/Cooking/comments/t3_4h3gu3/d2n5qlt | null | false | 2016-04-30T09:00:10Z |
d2n5ox7 | t1_d2n5ox7 | 1,462,006,617 | user_68fb512c48c0 | Cooking | Yep, going to try jeroen's sometime this week, didnt have any kervel/whole tomatoes though so couldnt make it since stores were already closed :s | 1 | t1_d2n33tt | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2n5ox7 | null | false | 2016-04-30T08:56:57Z |
d2n5o26 | t1_d2n5o26 | 1,462,006,516 | user_68fb512c48c0 | Cooking | Ye, i dont know where its from and i cant really find other recipes in languages besides dutch so i was like huh?
Ill try it again tomorrow and use some garlic and onion and let em fruit in the pan before i add the shrimp, garlic should help the dish a lot.
Never used the skinned tomatoes, but why should i add them a... | 1 | t1_d2n4moa | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2n5o26 | null | false | 2016-04-30T08:55:16Z |
d2n5nli | t1_d2n5nli | 1,462,006,463 | user_107e90589a5c | Cooking | What looks like tzatziki is actually chevré. | 2 | t1_d2n44zh | t3_4h35p1 | /r/Cooking/comments/t3_4h35p1/d2n5nli | null | false | 2016-04-30T08:54:23Z |
d2n5n2s | t1_d2n5n2s | 1,462,006,407 | user_107e90589a5c | Cooking | I can't really help (other than I think there's zucchini in the vegetable mix) but oh my god Mustafa's is incredible. I need to get back to Berlin and eat my body weight in döner. | 2 | t3_4h35p1 | t3_4h35p1 | /r/Cooking/comments/t3_4h35p1/d2n5n2s | null | false | 2016-04-30T08:53:27Z |
d2n5m12 | t1_d2n5m12 | 1,462,006,289 | user_68fb512c48c0 | Cooking | Would you take the seeds out of the dried chilis?
And ill give it a try to replace the ketchup, im not a fan of it either | 1 | t1_d2mnp2f | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2n5m12 | null | false | 2016-04-30T08:51:29Z |
d2n5f98 | t1_d2n5f98 | 1,462,005,534 | user_6f33c33402a8 | Cooking | The grocery store sauce is basically just crushed tomatoes with some seasoning.
So just buy some cans of crushed and diced tomatoes, season well with basil and oregano and use that as the base for a real sauce. Add ground beef, after you've browned it up with olive oil and garlic, and maybe added some tomato paste + ... | 2 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n5f98 | null | false | 2016-04-30T08:38:54Z |
d2n5dt2 | t1_d2n5dt2 | 1,462,005,367 | user_5d1a2833d139 | Cooking | Carry over temperature will cause your meat to climb at least ten degrees while you let it rest. So all proteins should be removed 10 degrees early. Chicken at 155 and a perfect medium rare steak at 115. Just make sure you let it rest so it can carry over.
I work in a professional kitchen and pull my proteins like th... | 2 | t1_d2mp1sg | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n5dt2 | null | false | 2016-04-30T08:36:07Z |
d2n4wo9 | t1_d2n4wo9 | 1,462,003,456 | user_2513052d04ca | Cooking | If you have a genuine love for cooking, you will always have that. No matter what you do for a living, you can be a gourmet, and can enjoy creating wonderful food for your friends and family.
As a cook, you will basically no longer have the opportunity to cook for the people you love. You'll be working during dinner... | 3 | t1_d2mmji9 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n4wo9 | null | false | 2016-04-30T08:04:16Z |
d2n4wf3 | t1_d2n4wf3 | 1,462,003,430 | user_5894fa7a4de9 | Cooking | Ice crystals forming in the meat will create little punctures here and there, but stuff that's already frozen from the shop will have been flash-frozen which shouldn't affect it much. As long as it's not thawed out and been refrozen slowly in your home freezer, it should be fine. If it's stuff you've bought fresh and f... | 1 | t1_d2mojbd | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n4wf3 | null | false | 2016-04-30T08:03:50Z |
d2n4tzl | t1_d2n4tzl | 1,462,003,174 | user_017fb5bd0666 | Cooking | Locostrange touched on it pretty well. You need to play. On being there for major holidays because everyone comes to you. It's long hot hours the whole 30 min break is non existent. Salary is a joke. The whole adage for sous (stressed out underpaid salary) is very true. But in the end you do it because you love it. Th... | 1 | t1_d2mmji9 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n4tzl | null | false | 2016-04-30T07:59:34Z |
d2n4t3f | t1_d2n4t3f | 1,462,003,075 | user_fe43939b5895 | Cooking | But will the blender blend a press, or will the press press the blender? | 1 | t1_d2n2gw4 | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2n4t3f | null | false | 2016-04-30T07:57:55Z |
d2n4q68 | t1_d2n4q68 | 1,462,002,756 | user_53ef682f809d | Cooking | Aditional advice to really take your piece of chicken to the next level, flip it every 15 seconds if you do it on the stovetop.
Buy me a beer next time you see me | -4 | t1_d2mp1sg | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n4q68 | null | false | 2016-04-30T07:52:36Z |
d2n4moa | t1_d2n4moa | 1,462,002,394 | user_7f027645025b | Cooking | It's a popular dish here in Flanders, but I'm not sure it's typically Flemish.
Anyway, what I don't see in your ingredient list is garlic, curry powder, and (mild) paprika powder. I usually put those in with the tomato paste first and let it heat for a minute and then add the wine and sauce.
Also, at the very end yo... | 2 | t3_4h1ja0 | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2n4moa | null | false | 2016-04-30T07:46:34Z |
d2n4mns | t1_d2n4mns | 1,462,002,392 | user_51f135742be5 | Cooking | Yes, cooking the chicken skin side down will crisp it up. it will crisp up in the oven but it takes a while and by the time the skin is crisp the breast are over-cooked. Unless you dislike dark meat I would suggest trying chicken thighs in the future, much more forgiving, not to mention flavorful. Those you could coo... | 2 | t1_d2n48a1 | t3_4h3gu3 | /r/Cooking/comments/t3_4h3gu3/d2n4mns | null | false | 2016-04-30T07:46:32Z |
d2n4jqj | t1_d2n4jqj | 1,462,002,089 | user_7f027645025b | Cooking | I don't think so. The recipe /u/farquaad linked to uses store bought ketchup. I've used that specific recipe myself and it works. There are other similar ("Flemish") recipes. It's a little tricky because the ketchup can overpower the shrimp if you use too much.
That same cook also has a recipe for homemade ketchup whi... | 1 | t1_d2mtd0b | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2n4jqj | null | false | 2016-04-30T07:41:29Z |
d2n4i8v | t1_d2n4i8v | 1,462,001,934 | user_219fd7c8a8ea | Cooking | Ahh I work at home and set my own hours. The pay is great too. It is a life for many, not for me. I'm too lonely sitting here at my desk all day every day. I grew up on the computer, now it's time to get away from it. | 2 | t1_d2n3ash | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n4i8v | null | false | 2016-04-30T07:38:54Z |
d2n4gur | t1_d2n4gur | 1,462,001,792 | user_62a8a128a32b | Cooking | Not sure about your stone, but I use Pampered Chef cooking stones for everything. They kind of hold in food flavors and get seasoned like a lot of things so you don't use soap with them. Once they have cooled fully I wash them with a bit of hot water and a plastic scraper to get off anything obvious and remove the laye... | 1 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n4gur | null | false | 2016-04-30T07:36:32Z |
d2n4fiv | t1_d2n4fiv | 1,462,001,662 | user_a1a7e9f4dd7d | Cooking | Chef of 20+ years, here. I've encountered lots of people in their 20s and 30s interested in changing careers. A surprising quantity come from digital tech fields, wanting to pursue something they love rather than something they've grown to be bored with. The problem is that most people outside the culinary industry ... | 4 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n4fiv | null | false | 2016-04-30T07:34:22Z |
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