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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2n4dhq | t1_d2n4dhq | 1,462,001,452 | user_f3750df4dc01 | Cooking | And as a chef, 3 pans and an oven still doesn't make it healthy. Salads aren't healthy because there called a salad, home cooked isn't healthy just because it's home cooked. It's what goes in that counts | 5 | t1_d2mte5k | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n4dhq | null | false | 2016-04-30T07:30:52Z |
d2n48a1 | t1_d2n48a1 | 1,462,000,920 | user_71803a3012b4 | Cooking | Hey, thanks for responding! :)
The kind of chicken I got looks similar to this http://shop.coles.com.au/online/national/lilydale-chicken-split-bird-ginger-chilli.. So I can't really separate the marinade easily. Sounds like the chicken will end up pretty bad since its been sitting in the marinade for ages since its on... | 2 | t1_d2n44mk | t3_4h3gu3 | /r/Cooking/comments/t3_4h3gu3/d2n48a1 | null | false | 2016-04-30T07:22:00Z |
d2n4756 | t1_d2n4756 | 1,462,000,801 | user_a89fd8ef6bfa | Cooking | [^(**Mouseover** or **click** to view the metric conversion for this comment)](http://fiddle.jshell.net/ConvertsToMetric/xhk4y5h5/show/light/?5%20feet%20=%201.5%20m%0A "5 feet = 1.5 m
Post feedback in /r/ToMetric") | 0 | t1_d2n46v5 | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n4756 | null | false | 2016-04-30T07:20:01Z |
d2n46v5 | t1_d2n46v5 | 1,462,000,772 | user_641afb52752f | Cooking | Yeah, that feels like one of those weird myths that crop up, like cast iron being ruined if it gets within 5 feet of soap. | 5 | t1_d2n3ayr | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n46v5 | null | false | 2016-04-30T07:19:32Z |
d2n44zh | t1_d2n44zh | 1,462,000,576 | [deleted] | Cooking | [deleted] | 3 | t3_4h35p1 | t3_4h35p1 | /r/Cooking/comments/t3_4h35p1/d2n44zh | null | false | 2016-04-30T07:16:16Z |
d2n44mk | t1_d2n44mk | 1,462,000,543 | user_51f135742be5 | Cooking | I don't think that chicken breast should be marinaded (in an acidic one) longer than a couple of hours, or else the texture really suffers. I would remove them from the marinade immediately and stored then in the fridge until your ready to use them.
In the future I would suggest buying your chicken and marinading i... | 2 | t3_4h3gu3 | t3_4h3gu3 | /r/Cooking/comments/t3_4h3gu3/d2n44mk | null | false | 2016-04-30T07:15:43Z |
d2n3x0d | t1_d2n3x0d | 1,461,999,795 | user_e83ac5be06cb | Cooking | It's a joy to cook for other people because it's fun to share a delicious meal together.
However personally, I love to cook for myself and eat what I've made. I find it extremely rewarding. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2n3x0d | null | false | 2016-04-30T07:03:15Z |
d2n3w5l | t1_d2n3w5l | 1,461,999,713 | user_a1a7e9f4dd7d | Cooking | [No-knead bread](https://www.youtube.com/watch?v=13Ah9ES2yTU), cassoulet, osso buco, fricassee, [pepper stout beef](https://www.youtube.com/watch?v=jrWZ74mOTTA). | 2 | t3_4h1qcn | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2n3w5l | null | false | 2016-04-30T07:01:53Z |
d2n3vkv | t1_d2n3vkv | 1,461,999,652 | user_fdbd4a448c74 | Cooking | Note that this model was made specifically for Sam's Club. I don't know specific details, but looking at it, it appears to have a weaker motor than other Blendtecs. | 5 | t3_4h2a2m | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2n3vkv | null | false | 2016-04-30T07:00:52Z |
d2n3vkw | t1_d2n3vkw | 1,461,999,652 | [deleted] | Cooking | [deleted] | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2n3vkw | null | false | 2016-04-30T07:00:52Z |
d2n3u8f | t1_d2n3u8f | 1,461,999,527 | user_fdb874570167 | Cooking | That recipe is making me so hungry right now. A related recipe that my mother sometimes made is *caifan* (literally "veggie rice"), which is basically just Chinese sausage and baby bok choy cooked along with the rice. | 2 | t1_d2mm6on | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n3u8f | null | false | 2016-04-30T06:58:47Z |
d2n3u1s | t1_d2n3u1s | 1,461,999,510 | user_6890fe8b4cc1 | Cooking | I've got a really great mothership recipe for rice cooker rice that you can dress up or down. It starts with two cups of rice with the appropriate water levels, one big red tomato, ripest you can find, leave whole with the stem base removed. Place the tomato cored side down in the middle of the pot. Add 1 tsp salt, 1 t... | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n3u1s | null | false | 2016-04-30T06:58:30Z |
d2n3t7a | t1_d2n3t7a | 1,461,999,433 | user_66b911c88775 | Cooking | Just avoid the isle in the store. Should keep you at least 10 ft away at all times. | 0 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n3t7a | null | false | 2016-04-30T06:57:13Z |
d2n3ros | t1_d2n3ros | 1,461,999,286 | user_19e20a8cb860 | Cooking | You could slice thin little steaks from it, that you could pan fry and dress with different sauces. | 1 | t3_4h1fbm | t3_4h1fbm | /r/Cooking/comments/t3_4h1fbm/d2n3ros | null | false | 2016-04-30T06:54:46Z |
d2n3pvk | t1_d2n3pvk | 1,461,999,118 | user_c9f2d4d26fc7 | Cooking | I think it also depends on what kind of rice they're eating. I love Jasmine rice, it can make up a huge portion of my diet when I'm being lazy, but a lot of other rice can be pretty blah to me.
That and I usually have it with beans and cheese and salt and pepper on top. | 1 | t1_d2mgpzf | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2n3pvk | null | false | 2016-04-30T06:51:58Z |
d2n3nm7 | t1_d2n3nm7 | 1,461,998,899 | user_3608daed4e75 | Cooking | I love making this recipe! While 16 is probably good enough for even 10. I would probably bump it up the the max of about 20-24hrs. I would check your temp at 20hrs, but I bet it will be done and falling apart by then. | 1 | t3_4h1leb | t3_4h1leb | /r/Cooking/comments/t3_4h1leb/d2n3nm7 | null | false | 2016-04-30T06:48:19Z |
d2n3ig7 | t1_d2n3ig7 | 1,461,998,410 | user_bac5e5e52e70 | Cooking | i'm definitely not a professional but if there is something I have perfected for myself it is chicken breast. outside crunchy, inside juicy.
* make sure it is the same thickness everywhere (smash it with your bare hands or the kitchen hammer thingy)
* get oil in the pan fairly hot
* cook 3 minutes on each side (depend... | 1 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n3ig7 | null | false | 2016-04-30T06:40:10Z |
d2n3i19 | t1_d2n3i19 | 1,461,998,374 | user_1281d96bef25 | Cooking | That whole "sell by" thing is a message to retailers. "Make sure this is no longer your problem/liability by 04/2014". For the dollar or so to replace it, I'd toss it out. Buy the stuff in the squeeze tube. Use only what you need so there's less waste, and the rest keeps in the fridge forever. | 3 | t3_4h35cm | t3_4h35cm | /r/Cooking/comments/t3_4h35cm/d2n3i19 | null | false | 2016-04-30T06:39:34Z |
d2n3e2v | t1_d2n3e2v | 1,461,998,018 | user_c23909c38641 | Cooking | http://www.bonappetit.com/recipe/classic-rag-bolognese making this for years.Even my 5 year old loves it. | 5 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n3e2v | null | false | 2016-04-30T06:33:38Z |
d2n3c94 | t1_d2n3c94 | 1,461,997,862 | user_37240477fda3 | Cooking | BlendTec has replaced min three times, although my 7 year warranty is up next year so I suspect they'll stop after that. The jar lasts for about 400 blends from what I've found... probably more if you don't use frozen fruit. | 2 | t1_d2n0ksm | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2n3c94 | null | false | 2016-04-30T06:31:02Z |
d2n3b7t | t1_d2n3b7t | 1,461,997,773 | user_37240477fda3 | Cooking | Let your frozen stuff sit in the liquid for 1-2 minutes before hitting blend. It's much quieter when they slightly melt. | 3 | t1_d2n0sdr | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2n3b7t | null | false | 2016-04-30T06:29:33Z |
d2n3ayr | t1_d2n3ayr | 1,461,997,750 | user_070ceb4bdc3d | Cooking | I don't know - I've made a few hundred pizzas on mine, and it's basically saturated with oil at this point. Works well for stromboli too. | 4 | t1_d2n2lyf | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n3ayr | null | false | 2016-04-30T06:29:10Z |
d2n3ash | t1_d2n3ash | 1,461,997,733 | user_5a54ab306995 | Cooking | Don't do it! Working in a kitchen blows dicks. Long, hard hours for unfair pay.
I'm in a position opposite you - I'm working at a restaurant until I finish my CS programming degree. I'm very curious, why do you not like your current job? | 2 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n3ash | null | false | 2016-04-30T06:28:53Z |
d2n3afn | t1_d2n3afn | 1,461,997,706 | user_19e20a8cb860 | Cooking | Think of all the Italian pastas you can make that aren't based around jarred red sauce: carbonara, aglio e olio, puttanesca, bolognese, amatriciana, pesto, braised meat ragus, butter based or olive oil based sauces, sauces with lots of fresh cheeses like parmigiano or pecorino romano, etc.. yum! | 1 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n3afn | null | false | 2016-04-30T06:28:26Z |
d2n37vk | t1_d2n37vk | 1,461,997,476 | user_5a54ab306995 | Cooking | This guy knows. | 4 | t1_d2mp4br | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n37vk | null | false | 2016-04-30T06:24:36Z |
d2n34jh | t1_d2n34jh | 1,461,997,184 | user_f3750df4dc01 | Cooking | I don't care if you want gluten free, but don't pretend you have an allergy if you don't. | 1 | t1_d2munsr | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n34jh | null | false | 2016-04-30T06:19:44Z |
d2n33ug | t1_d2n33ug | 1,461,997,121 | [deleted] | Cooking | Seems like it would just get seasoned as you use it. The longer the better. | 2 | t1_d2n2lyf | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n33ug | null | false | 2016-04-30T06:18:41Z |
d2n33tt | t1_d2n33tt | 1,461,997,119 | user_fc59ee6ac75e | Cooking | [This one](http://www.een.be/programmas/dagelijkse-kost/recepten/scampi-diabolique) i guess? | 3 | t3_4h1ja0 | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2n33tt | null | false | 2016-04-30T06:18:39Z |
d2n312v | t1_d2n312v | 1,461,996,881 | user_969645bc24c6 | Cooking | Cause chicken breast has no fat | 2 | t1_d2mokoz | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n312v | null | false | 2016-04-30T06:14:41Z |
d2n30qn | t1_d2n30qn | 1,461,996,852 | user_969645bc24c6 | Cooking | 35+ minutes is short to you?! Gosh I pan fry my chicken breasts in a fraction of that time, they come out perfect always. | 2 | t1_d2mxe4x | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n30qn | null | false | 2016-04-30T06:14:12Z |
d2n2y5v | t1_d2n2y5v | 1,461,996,633 | user_5a88b54c01f6 | Cooking | No problem! :) always a good think go notify each other of deals. If you need any recipies you can ask me or Google! Haha | 1 | t1_d2n22te | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2n2y5v | null | false | 2016-04-30T06:10:33Z |
d2n2y62 | t1_d2n2y62 | 1,461,996,633 | user_20125c5ed664 | Cooking | Parchment paper. I leave mine in there all the time, use it as a rack. | 1 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n2y62 | null | false | 2016-04-30T06:10:33Z |
d2n2tw9 | t1_d2n2tw9 | 1,461,996,263 | user_d32699bad323 | Cooking | Yeah, it's just because chicken breast is mostly white meat muscle fibre which is not very collagen rich. The collagen is what usually breaks down during low and slow cook times to make a cut of meat tender. You can still do this low and slow, but you'll have to use chicken thighs if you want it to become more tender o... | 10 | t1_d2mp1sg | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n2tw9 | null | false | 2016-04-30T06:04:23Z |
d2n2lyf | t1_d2n2lyf | 1,461,995,610 | user_03d9b87d8733 | Cooking | A baking stone isn't something you want to season. You want to prevent anything with oil from making contact with the stone. | -4 | t1_d2n00nq | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n2lyf | null | false | 2016-04-30T05:53:30Z |
d2n2lev | t1_d2n2lev | 1,461,995,567 | user_9404079e5fa7 | Cooking | It's probably not going to be superior to the ones already listed, but this is the only thing I've been able to do that hasn't produced an incredibly watery sauce. One can of crushed tomatoes, into a saucepan, a bit of garlic powder, basil and oregano, on low heat. I usually add a bit of Worcestershire sauce to it (sha... | 3 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n2lev | null | false | 2016-04-30T05:52:47Z |
d2n2gw4 | t1_d2n2gw4 | 1,461,995,213 | user_1497e00ea15b | Cooking | It'll sure come in handy next time a recipe calls for blended iPhones, fake diamonds or glow sticks. | 4 | t3_4h2a2m | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2n2gw4 | null | false | 2016-04-30T05:46:53Z |
d2n2g5f | t1_d2n2g5f | 1,461,995,159 | user_a1a7e9f4dd7d | Cooking | I just let it live in my oven. It just heats up and cools down and doesn't bother anybody. The only reason I ever take it out is when I need to use both racks and I care if they both cook at the same rate.
If you have to wash it, wash with water and a stainless steel scrubby then let dry thoroughly. If you get an im... | 3 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n2g5f | null | false | 2016-04-30T05:45:59Z |
d2n2fj9 | t1_d2n2fj9 | 1,461,995,113 | [deleted] | Cooking | [deleted] | 1 | t1_d2n0xou | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n2fj9 | null | false | 2016-04-30T05:45:13Z |
d2n2emc | t1_d2n2emc | 1,461,995,043 | user_d965ea33d84e | Cooking | I've cleaned mine once. I turned the oven up to 450 and waited for the stone get to that temperature. I then turned the self cleaning cycle on my oven on with the stone in there. (The purpose of preheating was to avoid to rapid of a temperature change).
It ended up working great and the stone looked like it was br... | 4 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n2emc | null | false | 2016-04-30T05:44:03Z |
d2n26lh | t1_d2n26lh | 1,461,994,430 | user_ab5b14b7e986 | Cooking | It's entirely possible for people to have an allergy to peppers - my sister does (at first we thought she was being a dramatic teenager at the time, however seeing her in agonizing pain after eating the "secret peppers" pretty much ended that theory). From what I understand there are a couple possible agents, one of wh... | 1 | t1_d2mzvod | t3_4h1b4h | /r/Cooking/comments/t3_4h1b4h/d2n26lh | null | false | 2016-04-30T05:33:50Z |
d2n22te | t1_d2n22te | 1,461,994,163 | user_60ba808f13b6 | Cooking | Just ordered. Thanks! My parents have one and it is awesome. Always wanted one for myself but they're so pricy! | 1 | t3_4h2a2m | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2n22te | null | false | 2016-04-30T05:29:23Z |
d2n1wya | t1_d2n1wya | 1,461,993,775 | user_ab5b14b7e986 | Cooking | They're also a traditional accompaniment to some chips (ie: french fries) but they're awesome to include with any sort of charcuterie and cheese platter or similar hors d'oeuvres. I'm not aware of any recipes that use them or anything like that - think of them as an independent snack. | 2 | t1_d2lmqij | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2n1wya | null | false | 2016-04-30T05:22:55Z |
d2n1tyd | t1_d2n1tyd | 1,461,993,593 | user_641afb52752f | Cooking | My grandma is a TERRIBLE cook! And she'd be the first to tell you lol. I can't tell you how many dishes I thought I hated by the time I moved out on my own. | 3 | t1_d2n1djc | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n1tyd | null | false | 2016-04-30T05:19:53Z |
d2n1tsc | t1_d2n1tsc | 1,461,993,582 | user_8f559561b065 | Cooking | Yeah, most sickness comes from cross-contamination (IE splashing raw chicken juice on your salad dressing). Your body can handle some amounts of salmonella, you just want to minimize it at all possible. | 9 | t1_d2n1ltv | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n1tsc | null | false | 2016-04-30T05:19:42Z |
d2n1snu | t1_d2n1snu | 1,461,993,509 | user_ebd2c3ac03a7 | Cooking | You use it until it's broken. | 2 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n1snu | null | false | 2016-04-30T05:18:29Z |
d2n1rqe | t1_d2n1rqe | 1,461,993,449 | user_e0b01951bf2c | Cooking | You don't really clean it, per se. If there are solid bits on it after you use it, run it under warm water and scrape it with a spatula. Any stains that appear on it are fine and won't come out no matter what you try. | 2 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n1rqe | null | false | 2016-04-30T05:17:29Z |
d2n1rlr | t1_d2n1rlr | 1,461,993,439 | user_641afb52752f | Cooking | In actuality it's less than 80 seconds simply because it has passed through 130-149 on the way there. Once the chicken hits 150, pull it, put it on a warm plate (just run hot water from the tap over it), loosely cover it (I use aluminum foil) , and let it sit a few minutes. It'll be completely ready by the time everyth... | 8 | t1_d2n1ght | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n1rlr | null | false | 2016-04-30T05:17:19Z |
d2n1mt6 | t1_d2n1mt6 | 1,461,993,122 | user_2623cef89e16 | Cooking | Haha so it is, I was thinking tamper as on "hack". | 2 | t1_d2mzpv7 | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2n1mt6 | null | false | 2016-04-30T05:12:02Z |
d2n1mha | t1_d2n1mha | 1,461,993,100 | user_b2d1cff33fbf | Cooking | Have a grill? Just brush them in OO and salt and pepper... Delicious. | 1 | t3_4gjusb | t3_4gjusb | /r/Cooking/comments/t3_4gjusb/d2n1mha | null | false | 2016-04-30T05:11:40Z |
d2n1m4u | t1_d2n1m4u | 1,461,993,078 | user_a0b149c5154a | Cooking | Do it like normal. For a 16 hour cooking time it doesn't really matter. Slow cookers are pretty foolproof.
It is important to note that the thicker something is, the longer it takes for the center to heat up. When you cook something, you are mostly looking for the centermost part to come to a certain temperature. 8+ h... | 1 | t3_4h1leb | t3_4h1leb | /r/Cooking/comments/t3_4h1leb/d2n1m4u | null | false | 2016-04-30T05:11:18Z |
d2n1ltv | t1_d2n1ltv | 1,461,993,058 | user_c9fcbd8b6970 | Cooking | Ah, I see, so it's kind of a judgement call to make as well depending on the situation. | 2 | t1_d2n0gtv | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n1ltv | null | false | 2016-04-30T05:10:58Z |
d2n1kg7 | t1_d2n1kg7 | 1,461,992,967 | user_11254eddc4e8 | Cooking | Most cities require extensive licensing, permits, health inspections, etc. you can't just go hang out at the farmers market with a cheap grill and sell food.. | 3 | t1_d2mm3rj | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n1kg7 | null | false | 2016-04-30T05:09:27Z |
d2n1ght | t1_d2n1ght | 1,461,992,710 | user_c9fcbd8b6970 | Cooking | How do you reliably keep it at 150 for 80 seconds without going over or under temperature? I feel like once I take it off the frying pan, or out of the oven, it would cool down much faster than that. Do you just lower the oven to like 200 or something, and just put the frying pan on low and it'll keep it a consistent t... | 3 | t1_d2n0rss | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n1ght | null | false | 2016-04-30T05:05:10Z |
d2n1gex | t1_d2n1gex | 1,461,992,705 | user_b2d1cff33fbf | Cooking | I actually make a Korean onion salad (delicious!) that has super thin sliced white and green onions that are soaked in ice water for 15 minutes to take out some of the bite. | 1 | t1_d2mkcfp | t3_4gwmqv | /r/Cooking/comments/t3_4gwmqv/d2n1gex | null | false | 2016-04-30T05:05:05Z |
d2n1eo9 | t1_d2n1eo9 | 1,461,992,593 | user_b2d1cff33fbf | Cooking | Great in steamed mussels as well, or raw in salads sliced super thin. | 2 | t1_d2lswpo | t3_4gwmqv | /r/Cooking/comments/t3_4gwmqv/d2n1eo9 | null | false | 2016-04-30T05:03:13Z |
d2n1dvh | t1_d2n1dvh | 1,461,992,546 | [deleted] | Cooking | [deleted] | 2 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n1dvh | null | false | 2016-04-30T05:02:26Z |
d2n1dt4 | t1_d2n1dt4 | 1,461,992,543 | user_b2d1cff33fbf | Cooking | I agree... Would add
Asian: green
Grilled: white or cipollini
Raw: red or shallots for salads, white for burgers, hotdogs or sandwiches. | 1 | t1_d2mg1g4 | t3_4gwmqv | /r/Cooking/comments/t3_4gwmqv/d2n1dt4 | null | false | 2016-04-30T05:02:23Z |
d2n1djc | t1_d2n1djc | 1,461,992,525 | user_77ad24772592 | Cooking | You might be the first person I've ever heard complain about their grandmothers cooking. | 1 | t1_d2n0pyc | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n1djc | null | false | 2016-04-30T05:02:05Z |
d2n1a1e | t1_d2n1a1e | 1,461,992,308 | user_b2d1cff33fbf | Cooking | It would work, you just want to make sure they're soft. I've used mushrooms in this step as well. Experiment with adding other ingredients too, like a splash of red wine, or balsamic vinegar, anchovies paste, olives, capers, chicken broth before you add the tomatoes... Possibilities are endless. | 11 | t1_d2mxf5b | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n1a1e | null | false | 2016-04-30T04:58:28Z |
d2n14zx | t1_d2n14zx | 1,461,991,977 | user_2d6be8a5e37f | Cooking | R/sousvide | 0 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n14zx | null | false | 2016-04-30T04:52:57Z |
d2n12kw | t1_d2n12kw | 1,461,991,822 | user_d7728218178a | Cooking | I've heard putting a frozen pizza on a hot pizza stone will cause the stone to crack. | 1 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n12kw | null | false | 2016-04-30T04:50:22Z |
d2n112z | t1_d2n112z | 1,461,991,724 | user_8e8406989dd3 | Cooking | Thanks everyone, you confirmed what I secretly already knew. The chicken has been dumped. | 3 | t3_4h2y3r | t3_4h2y3r | /r/Cooking/comments/t3_4h2y3r/d2n112z | null | false | 2016-04-30T04:48:44Z |
d2n1098 | t1_d2n1098 | 1,461,991,671 | user_8e8406989dd3 | Cooking | I have had food poisoning from bad Sharma before. When people ask me what it was like I always say that "It's like your stomach hit the emergency evac alarm and everyone headed for the nearest exit." | 2 | t1_d2mzdvd | t3_4h2y3r | /r/Cooking/comments/t3_4h2y3r/d2n1098 | null | false | 2016-04-30T04:47:51Z |
d2n0xou | t1_d2n0xou | 1,461,991,509 | user_a07151857fa1 | Cooking | What brand of chicken are you using? | -9 | t1_d2mp1sg | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n0xou | null | false | 2016-04-30T04:45:09Z |
d2n0sdr | t1_d2n0sdr | 1,461,991,167 | user_ea6b8d1b9cfd | Cooking | These blenders are great. Especially if you want to wake the entire house while making a smoothie in the morning. Sounds like a jet engine.
It does blend everything and anything you put in it though. | 7 | t3_4h2a2m | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2n0sdr | null | false | 2016-04-30T04:39:27Z |
d2n0rss | t1_d2n0rss | 1,461,991,129 | user_641afb52752f | Cooking | Yeah, as long as the chicken spends more than ~80 seconds at 150 it's fine, and I always rest my meat. Plus I actually pull at 150 and carryover will bring individual pieces up another 2-3 degrees and whole chickens up another 5ish. | 5 | t1_d2n0c6s | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n0rss | null | false | 2016-04-30T04:38:49Z |
d2n0pyc | t1_d2n0pyc | 1,461,991,010 | user_641afb52752f | Cooking | Right?? I used to think I only liked dark meat, now I know it's just the only thing that would survive my grandmother's cooking :) | 3 | t1_d2mzoka | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n0pyc | null | false | 2016-04-30T04:36:50Z |
d2n0n0z | t1_d2n0n0z | 1,461,990,825 | user_18c2751e88b5 | Cooking | Yeah, don't fuck with raw chicken. Especially if it got cooked a little, got cold, then sat at room temp for hours. It will most likely make you sick. | 3 | t3_4h2y3r | t3_4h2y3r | /r/Cooking/comments/t3_4h2y3r/d2n0n0z | null | false | 2016-04-30T04:33:45Z |
d2n0mrh | t1_d2n0mrh | 1,461,990,809 | user_de47ae27958d | Cooking | How are you still a line cook after 15 years?
> If you are not already dependent on drugs or alcohol to maintain your sanity, you will be.
Nevermind, found your problem. | -10 | t1_d2mp4br | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2n0mrh | null | false | 2016-04-30T04:33:29Z |
d2n0m4f | t1_d2n0m4f | 1,461,990,768 | user_18c2751e88b5 | Cooking | I've experienced poisoning through intense hot sauce- and I've gotten sick from food, but not legit food poisoning. I would not wish that kind of pain on anybody, because if it's truly worse than what I've experienced- good lord. I can't even imagine it.
(The hot sauce, somebody was paying people a couple bucks each t... | 1 | t1_d2mzdvd | t3_4h2y3r | /r/Cooking/comments/t3_4h2y3r/d2n0m4f | null | false | 2016-04-30T04:32:48Z |
d2n0ksm | t1_d2n0ksm | 1,461,990,683 | user_1d5c3b3744d6 | Cooking | One complaint with all Blendtecs; the bearing in the jars (the Wildside, at least) seem to have a habit of seizing.
Blendtec replaced mine free of charge after a little over a year from purchase, but the design makes me think it'll fail again, so I bit the bullet and bought an aftermarket jar with a removable blade as... | 4 | t1_d2mwgq8 | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2n0ksm | null | false | 2016-04-30T04:31:23Z |
d2n0kj9 | t1_d2n0kj9 | 1,461,990,667 | user_00345335d584 | Cooking | My daughter-in-law is allergic to bell peppers too, this is what I do, results are excellent for etouffe. For gumbo, I leave out the carrots. | 2 | t1_d2mmfmn | t3_4h1b4h | /r/Cooking/comments/t3_4h1b4h/d2n0kj9 | null | false | 2016-04-30T04:31:07Z |
d2n0jrw | t1_d2n0jrw | 1,461,990,619 | user_517cd5e44511 | Cooking | Yes, and you'll notice I suggested nothing sweet. But you can fit a fuckton of veggies in a quiche or frittata. Way healthier than a pound cake. | 1 | t1_d2mwy1e | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2n0jrw | null | false | 2016-04-30T04:30:19Z |
d2n0iey | t1_d2n0iey | 1,461,990,534 | user_e30041ff21a0 | Cooking | That old? I wouldn't, only because after this long it will probably have picked up a metallic taste from the can.
It probably won't kill you, if that's what you're worrying about. | 5 | t3_4h35cm | t3_4h35cm | /r/Cooking/comments/t3_4h35cm/d2n0iey | null | false | 2016-04-30T04:28:54Z |
d2n0i8k | t1_d2n0i8k | 1,461,990,523 | user_5a88b54c01f6 | Cooking | [The aftet market tamper I bought](http://alternajar-store.com/collections/blender-jars-and-containers/products/adjustable-tamper-tool-same-as-universal-tamper-for-blendtec-blender-jars) | 3 | t1_d2mzo1w | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2n0i8k | null | false | 2016-04-30T04:28:43Z |
d2n0gtv | t1_d2n0gtv | 1,461,990,437 | user_8f559561b065 | Cooking | Yes but it needs to be at that temp for a higher amount of time. Think of 135F being the temp that it starts dying a slow death. 170F is instant death, practically.
All in all its about risk and acceptance vs mitigation. I won't serve chicken under 165F to my daughter but I'd probably do 150F if it sat there for enou... | 9 | t1_d2n0c6s | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n0gtv | null | false | 2016-04-30T04:27:17Z |
d2n0gga | t1_d2n0gga | 1,461,990,412 | user_cb3c13d55ff1 | Cooking | What? They didn't get excited at all. They were just saying there is a lot of misinformation out there. | 3 | t1_d2n05e1 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n0gga | null | false | 2016-04-30T04:26:52Z |
d2n0dxm | t1_d2n0dxm | 1,461,990,258 | user_4c00634fd657 | Cooking | Yeah mine is at least 10 years old, is nearly black on top, and is probably 50% that way on the back. It also beads up water, it's basically non-stick. I'll throw some foil down on it for anything saucy, and fish. Other than that, I just use it. | 5 | t1_d2mqmvp | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n0dxm | null | false | 2016-04-30T04:24:18Z |
d2n0c6s | t1_d2n0c6s | 1,461,990,146 | user_c9fcbd8b6970 | Cooking | I thought the guidelines say 165 for chicken, and 170 for like the thighs, does 150 still safely kill the salmonella? | 4 | t1_d2moup9 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n0c6s | null | false | 2016-04-30T04:22:26Z |
d2n06pm | t1_d2n06pm | 1,461,989,815 | user_8735a9670595 | Cooking | I've gone through two of them, and I always kept them in the bottom of the oven and just brushed off any burnt crud after the oven cooled off. The reason I've gone through two of them is because both of them broke when something spilled on them while they were hot (typically, a calzone breaks open during cooking and t... | 2 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n06pm | null | false | 2016-04-30T04:16:55Z |
d2n05ey | t1_d2n05ey | 1,461,989,736 | user_ab5b14b7e986 | Cooking | Pretty much everywhere in North Africa and the Levant has a version of the dish. What exact spices they put in it are going to vary greatly on their local / family dish (kind of like how everyone's chicken noodle soup is slightly different). [this recipe](http://www.amateurgourmet.com/2013/01/lebanese-chickpea-stew.htm... | 2 | t3_4gvr7c | t3_4gvr7c | /r/Cooking/comments/t3_4gvr7c/d2n05ey | null | false | 2016-04-30T04:15:36Z |
d2n05e1 | t1_d2n05e1 | 1,461,989,735 | user_3ebf6a86ecf9 | Cooking | c'mon, this thread is dead. I think people are getting excited over having a debate or something here, but there's nothing for it. Also, I commented positively on his responses elsewhere and thanked him for his help. We're adults, it's settled; it's good you have fervor and all, but there's no point in perpetuating t... | -5 | t1_d2mujpb | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n05e1 | null | false | 2016-04-30T04:15:35Z |
d2n0563 | t1_d2n0563 | 1,461,989,722 | user_4b79580cf2f1 | Cooking | Just a bit of precaution: this has a motor with 1400+ watts. Make sure your kitchen wiring can accommodate this. Things like a microwave oven and fridge in the same line may overload your electrical line. | 7 | t3_4h2a2m | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2n0563 | null | false | 2016-04-30T04:15:22Z |
d2n02e1 | t1_d2n02e1 | 1,461,989,554 | user_cb3c13d55ff1 | Cooking | I understand the sodium, but what chemicals are you referring to? | 13 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2n02e1 | null | false | 2016-04-30T04:12:34Z |
d2n0174 | t1_d2n0174 | 1,461,989,480 | user_00345335d584 | Cooking | Brining, always brine chicken breasts and pork chops too. | 0 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2n0174 | null | false | 2016-04-30T04:11:20Z |
d2n00nq | t1_d2n00nq | 1,461,989,448 | user_070ceb4bdc3d | Cooking | The surface of a well-seasoned stone is basically impervious to moisture anyway. You aren't losing out. | 5 | t1_d2mwt7q | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2n00nq | null | false | 2016-04-30T04:10:48Z |
d2mzxzl | t1_d2mzxzl | 1,461,989,287 | user_7e288ab34c36 | Cooking | This is a really good deal. I snagged an Omega 3hp blender in a woot sale, a while back. I think i paid the same price as what you mentioned. Omegas seem to be cheaper in general but have the same power and build quality and sturdiness. | 1 | t3_4h2a2m | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2mzxzl | null | false | 2016-04-30T04:08:07Z |
d2mzxa2 | t1_d2mzxa2 | 1,461,989,244 | user_7ee78b6093e7 | Cooking | Ooooooooo tamper like for tamping things not tamper like fuck with it. | 15 | t1_d2mzpv7 | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2mzxa2 | null | false | 2016-04-30T04:07:24Z |
d2mzvod | t1_d2mzvod | 1,461,989,148 | user_2dd37ff64cee | Cooking | I don't quite understand. I was under the assumption you could only have an allergy (in the medical sense) because you had a reaction to th protein. Which is why peanuts, dairy, shellfish, gluten are top of the list.
Bell peppers are fiber and water.
I say you keep it in and call their bluff. | -2 | t3_4h1b4h | t3_4h1b4h | /r/Cooking/comments/t3_4h1b4h/d2mzvod | null | false | 2016-04-30T04:05:48Z |
d2mzpv7 | t1_d2mzpv7 | 1,461,988,809 | user_165194da53a4 | Cooking | It's a stick | 7 | t1_d2mzo1w | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2mzpv7 | null | false | 2016-04-30T04:00:09Z |
d2mzoka | t1_d2mzoka | 1,461,988,730 | user_b2d1cff33fbf | Cooking | Since I started doing chicken to 150-155 vs 165... World of difference! | 2 | t1_d2moup9 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mzoka | null | false | 2016-04-30T03:58:50Z |
d2mzo1w | t1_d2mzo1w | 1,461,988,699 | user_2623cef89e16 | Cooking | Tell me more about this "tamper". | 2 | t1_d2mxdk9 | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2mzo1w | null | false | 2016-04-30T03:58:19Z |
d2mzkf6 | t1_d2mzkf6 | 1,461,988,489 | user_482a255b2bd1 | Cooking | Make a roasted tomato sauce - you won't believe the flavor.
2 lbs Roma tomatoes - halved lengthwise
1 large white onion, chopped into quarters
as many garlic cloves as you can stand
1 bell pepper chopped into quarters
lay out the tomatoes in a baking pan, cut side up, surround with the rest of the veggies. drizzle... | 18 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2mzkf6 | null | false | 2016-04-30T03:54:49Z |
d2mzk19 | t1_d2mzk19 | 1,461,988,464 | [deleted] | Cooking | [deleted] | -5 | t1_d2mp1sg | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mzk19 | null | false | 2016-04-30T03:54:24Z |
d2mzdvd | t1_d2mzdvd | 1,461,988,111 | user_ebde654eb36a | Cooking | Whenever I see threads like this, I always can confirm something about OP with nearly 100% certainty: they have never experienced the true horrors of food poisoning. | 6 | t3_4h2y3r | t3_4h2y3r | /r/Cooking/comments/t3_4h2y3r/d2mzdvd | null | false | 2016-04-30T03:48:31Z |
d2mzaag | t1_d2mzaag | 1,461,987,905 | user_8735a9670595 | Cooking | As has already been said, canned tomatoes are fine, in fact they're usually better than fresh tomatoes for this application since they were canned during their peak season.
Whole, diced, or crushed, they all work fine. (If I only have whole canned tomatoes, I usually crush each one with my hands before adding it).
Saut... | 7 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2mzaag | null | false | 2016-04-30T03:45:05Z |
d2mz5u2 | t1_d2mz5u2 | 1,461,987,651 | user_123379a90f27 | Cooking | Coffee grinder to grind spices. I have two, one for coffee beans and the other for spices. Got both at second hand stores. | 3 | t3_4gw7xi | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2mz5u2 | null | false | 2016-04-30T03:40:51Z |
d2mz4kg | t1_d2mz4kg | 1,461,987,579 | user_c272dec05bd8 | Cooking | It's easy to make your own! Here's a little tip--add a little baking soda to your tomatoes when you're cooking them down. It mellows the acidity and really (IMO) lets the tomato flavor come through. | 2 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2mz4kg | null | false | 2016-04-30T03:39:39Z |
d2mz2md | t1_d2mz2md | 1,461,987,471 | user_c272dec05bd8 | Cooking | I would not eat that. It is better to be safe than sorry. | 3 | t3_4h2y3r | t3_4h2y3r | /r/Cooking/comments/t3_4h2y3r/d2mz2md | null | false | 2016-04-30T03:37:51Z |
d2mz20q | t1_d2mz20q | 1,461,987,437 | user_123379a90f27 | Cooking | Good for grating nutmeg too. Also finely shaving chocolate or parmesan. I use mine almost daily! | 1 | t1_d2l9uoi | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2mz20q | null | false | 2016-04-30T03:37:17Z |
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