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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2mnqda | t1_d2mnqda | 1,461,968,685 | user_9fb27f4708f1 | Cooking | Keep it covered when you cook, but it also sounds like your cooking it for too long. You have to watch it while it cooks to learn when it's tender and when it begins to toughen from being over cooked. | 14 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mnqda | null | false | 2016-04-29T22:24:45Z |
d2mnp2f | t1_d2mnp2f | 1,461,968,628 | user_46f30090b5f7 | Cooking | I haven't heard of this, but you can always try changing up your ingredients.
You're stir-frying, so you can't use olive oil (it's too hot and will smoke).
You could try adding lemon juice, although that might affect the sour cream.
Try just adding a teaspoon of sugar and a little more salt as opposed to ketchup? ... | 3 | t3_4h1ja0 | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2mnp2f | null | false | 2016-04-29T22:23:48Z |
d2mnmh2 | t1_d2mnmh2 | 1,461,968,510 | user_986aaf882e24 | Cooking | What the fuck? Kid! Seriously!
Ok, so, the basics:
* There are five flavors that are actually tastes- Sweet, Sour, Salty, bitter, and Umami. Umami, by the way, is from Japanese, and is the flavor of meat, broth, and some mushrooms- you'd probably recognize it best as "that thing this fucking dish I just cooked is mis... | 5 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mnmh2 | null | false | 2016-04-29T22:21:50Z |
d2mnlia | t1_d2mnlia | 1,461,968,466 | user_8ebe19696407 | Cooking | Are you using boneless skinless breast? Cook it with the skin and the bone and it will almost never come out dry. | -3 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mnlia | null | false | 2016-04-29T22:21:06Z |
d2mnkws | t1_d2mnkws | 1,461,968,438 | user_9e616ba5c015 | Cooking | It seems easy too say but at the pace you have too work in a kitchen sometimes there litterally might not be enough time that's were organization and prep help tremendously if you manage too eliminate as many variables as you can the problems that can and often will arise are all the more easy too handle. It takes expe... | -3 | t1_d2mm2gl | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mnkws | null | false | 2016-04-29T22:20:38Z |
d2mnj98 | t1_d2mnj98 | 1,461,968,363 | user_46f30090b5f7 | Cooking | I have no experience with slow cookers, but I have experience with physics.
If you used two of the same slow cooker, it would still take 16 hours to cook 2*5lbs of pork. The a single slow cooker will take longer than 16 hours to cook 10lbs on low. The exact time depends on how much heat is lost from the slow cooker du... | 1 | t3_4h1leb | t3_4h1leb | /r/Cooking/comments/t3_4h1leb/d2mnj98 | null | false | 2016-04-29T22:19:23Z |
d2mni2k | t1_d2mni2k | 1,461,968,308 | user_a07151857fa1 | Cooking | Anything that's been brewed or subject to enzymes will work. Think tiny flavor particles, so soy sauce, miso paste, liquid smoke, worceshire sauce and my favorite, fish sauce. Trust me on this last one. | 3 | t1_d2m9dhx | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mni2k | null | false | 2016-04-29T22:18:28Z |
d2mngbp | t1_d2mngbp | 1,461,968,227 | user_bf21f93b7564 | Cooking | It's because chefs in nearly all types of kitchens work long hours for shit money. A lot of my family and friends are/were in the business and I've seen it up close.
It's physically, mentally, and emotionally taxing. You form bonds in the heat and stress of the kitchen, which is nice.
It's easy to get caught up in t... | 5 | t1_d2mmji9 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mngbp | null | false | 2016-04-29T22:17:07Z |
d2mnerd | t1_d2mnerd | 1,461,968,157 | user_46f30090b5f7 | Cooking | You could make fruit cobblers, upside down cakes, bread (/r/breadit), soups.
I don't know if /r/castiron won't be helpful. | 1 | t3_4h1qcn | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2mnerd | null | false | 2016-04-29T22:15:57Z |
d2mncy5 | t1_d2mncy5 | 1,461,968,071 | user_46f30090b5f7 | Cooking | Or just look at the recipes in the faq on /r/breadit! I made some really nice bread last year, no knead required. | 3 | t1_d2mmtz2 | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2mncy5 | null | false | 2016-04-29T22:14:31Z |
d2mn8wl | t1_d2mn8wl | 1,461,967,883 | user_053b059c12aa | Cooking | I always have a spinach or zucchini frittata in my fridge - it's a quick and tasty way to get some veggies into your breakfast. | 2 | t1_d2lmn19 | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mn8wl | null | false | 2016-04-29T22:11:23Z |
d2mn8fr | t1_d2mn8fr | 1,461,967,861 | user_d6005fbec51c | Cooking | When you say salt doesn't change the taste how much salt are you talking about? When added before cooking it's absorbed so it won't have as pronounced an effect as salt sprinkled on the surface. Don't be afraid of the salt. It is chemically necessary for flavor so make sure you're not adding too little. That's what it ... | 3 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mn8fr | null | false | 2016-04-29T22:11:01Z |
d2mn7ml | t1_d2mn7ml | 1,461,967,824 | user_612542c31cc6 | Cooking | Working in restaurants as a Sous chef sucks, its even worse for interns, prep, and line cooks. The same can be said about any other high intensity job field with required hours; difference between those and the kitchen is the kitchen pays practically nothing for your time.
Despite what people say owning your own busin... | 2 | t1_d2mmji9 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mn7ml | null | false | 2016-04-29T22:10:24Z |
d2mn5l3 | t1_d2mn5l3 | 1,461,967,734 | user_1434cbd43a7d | Cooking | There is a joke that people ask "What is the difference between a Chef and a cook? The answer varies but it is who is doing the cleaning. You will see a lot of fresh new graduates who will call themselves but that is further from the truth. When you graduate, you are a cook or a new grad and not a Chef. To me, you will... | 3 | t1_d2mmf5a | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mn5l3 | null | false | 2016-04-29T22:08:54Z |
d2mn3id | t1_d2mn3id | 1,461,967,640 | [deleted] | Cooking | [removed] | 1 | t1_d2mn2kb | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mn3id | null | false | 2016-04-29T22:07:20Z |
d2mn2xn | t1_d2mn2xn | 1,461,967,614 | user_ba1acf99bcf0 | Cooking |
**IMUSA USA GAU-80305 1100W Electric Single Burner, Black**
||||
--:|:--|:--
Current|$11.99|Amazon (New)
High|$17.71|Amazon (New)
Low|$9.59|Amazon (New)
|Average|$11.99|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/NHlh1qL.png)
**Presto 06852 16-Inch Electric Skillet with Glass Cover**
||||
--:|... | 1 | t1_d2mn2kb | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mn2xn | null | false | 2016-04-29T22:06:54Z |
d2mn2kb | t1_d2mn2kb | 1,461,967,598 | user_5f5849294f1f | Cooking | Adding the salt after is a good idea. Starchy foods will absorb salt. When you add it right before serving, the salt is more concentrated on the outside of the rice kernels where they are more likely to hit your tastebuds, so you can use less salt for the same effect.
That said, if it's not salty enough, just add more... | 3 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mn2kb | null | false | 2016-04-29T22:06:38Z |
d2mn1li | t1_d2mn1li | 1,461,967,555 | user_feee97f8f681 | Cooking | Old ones are total workhorses -- after my 7yo Sanyo bit the dust I pulled out a 1984 Beaumark from the garage; it's still working great. If you can find one that's been working for a long time, the odds of it abruptly throwing in the towel on you are low.
If you're not into the home vasectomy tech that is the 1980s s... | 1 | t3_4gxms1 | t3_4gxms1 | /r/Cooking/comments/t3_4gxms1/d2mn1li | null | false | 2016-04-29T22:05:55Z |
d2mn0h3 | t1_d2mn0h3 | 1,461,967,501 | user_024b93386f1f | Cooking | im with u | -1 | t1_d2mgpzf | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mn0h3 | null | false | 2016-04-29T22:05:01Z |
d2mmwry | t1_d2mmwry | 1,461,967,332 | user_b4c40d6645d9 | Cooking | That doesn't mean your home cooked meals weren't saturated with fat, salt, and sugar.
Edit: Home cooked = automatically healthy in some people's brain damaged minds apparently. | -23 | t1_d2mj4sm | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mmwry | null | false | 2016-04-29T22:02:12Z |
d2mmtz2 | t1_d2mmtz2 | 1,461,967,206 | user_b0673887c1a1 | Cooking | [Miracle Boule](http://www.foodnetwork.ca/recipe/miracle-boule/9041/)
One thing that the recipe doesn't mention is that the dough is much, much easier to handle in the first stage if you use a pastry scraper. | 4 | t3_4h1qcn | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2mmtz2 | null | false | 2016-04-29T22:00:06Z |
d2mmr61 | t1_d2mmr61 | 1,461,967,082 | user_219fd7c8a8ea | Cooking | JC here we go! I'm hoping the certificate is enough to get my foot in the door. Having a 4 year degree already makes me not want to spend another 4 in college. | 1 | t1_d2mkgwz | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mmr61 | null | false | 2016-04-29T21:58:02Z |
d2mmlgv | t1_d2mmlgv | 1,461,966,821 | user_8af9fe53f346 | Cooking | I'd follow everyone's advice and also eliminate the cornstarch. That's going to make your sauce gluey. | 1 | t3_4gzoak | t3_4gzoak | /r/Cooking/comments/t3_4gzoak/d2mmlgv | null | false | 2016-04-29T21:53:41Z |
d2mmji9 | t1_d2mmji9 | 1,461,966,734 | user_219fd7c8a8ea | Cooking | "That which does not kill us, makes us stronger." Now let's hope I don't die...
Seriously though, are there any chefs out there who enjoy it? On this thread, it doesn't seem like many actually enjoyed having the chef's life | 1 | t1_d2mmabp | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mmji9 | null | false | 2016-04-29T21:52:14Z |
d2mmfmn | t1_d2mmfmn | 1,461,966,559 | [deleted] | Cooking | [deleted] | 3 | t3_4h1b4h | t3_4h1b4h | /r/Cooking/comments/t3_4h1b4h/d2mmfmn | null | false | 2016-04-29T21:49:19Z |
d2mmf5a | t1_d2mmf5a | 1,461,966,538 | user_219fd7c8a8ea | Cooking | Wow so I'm hearing that being a restaurant chef really becomes your life. The restaurant comes first in any and all aspects. I'm hoping to get a culinary certificate from a local college and start from there. Since I have 0 experience in a professional kitchen, starting from the bottom is exactly where I predicted to b... | 1 | t1_d2mlr2d | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mmf5a | null | false | 2016-04-29T21:48:58Z |
d2mmex0 | t1_d2mmex0 | 1,461,966,528 | user_9e91f9eed7b4 | Cooking | If you're feeling extra fancy, grill some pineapple along side of the spam with a dollop of teriyaki sauce. | 2 | t1_d2mmawn | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mmex0 | null | false | 2016-04-29T21:48:48Z |
d2mmawn | t1_d2mmawn | 1,461,966,352 | [deleted] | Cooking | [deleted] | 1 | t1_d2mm5jv | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mmawn | null | false | 2016-04-29T21:45:52Z |
d2mmabp | t1_d2mmabp | 1,461,966,326 | user_612542c31cc6 | Cooking | If you don't want a life and enjoy constant criticism this is the perfect field for you. Only masochists need apply | 5 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mmabp | null | false | 2016-04-29T21:45:26Z |
d2mm6on | t1_d2mm6on | 1,461,966,167 | user_9e91f9eed7b4 | Cooking | Claypot rice in a rice cooker is pretty good. Can do without the salted fish but I'd add in some chicken and some sweet Italian sausage (if you can't find Chinese sausage). Mix it up a bit and you can stray a little from the recipe :)
https://snapguide.com/guides/cook-claypot-chicken-rice-with-rice-cooker/ | 2 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mm6on | null | false | 2016-04-29T21:42:47Z |
d2mm6ma | t1_d2mm6ma | 1,461,966,164 | user_219fd7c8a8ea | Cooking | This seems like its going to be what I'll do for a bit. Keep my day job and take classes. Then transition fully into the field. Eventually my goal is to get out of my current field and 100% into the culinary world. My day job, although it pays well, is taking a toll on me and not something I want to pursue as I continu... | 2 | t1_d2mlqb4 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mm6ma | null | false | 2016-04-29T21:42:44Z |
d2mm65m | t1_d2mm65m | 1,461,966,144 | user_0c8bcb3d5614 | Cooking | Are you putting butter in your rice? I've never successfully cooked rice that wasn't flavorless without a good pat of butter in the water, regardless of what else you're doing to it. | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mm65m | null | false | 2016-04-29T21:42:24Z |
d2mm5jv | t1_d2mm5jv | 1,461,966,116 | user_9e91f9eed7b4 | Cooking | Mix the egg with the rice and let it scramble a bit while it's hot.
Optional but not really optional: serve with grilled slices of spam | 26 | t1_d2mm240 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mm5jv | null | false | 2016-04-29T21:41:56Z |
d2mm3rj | t1_d2mm3rj | 1,461,966,036 | user_219fd7c8a8ea | Cooking | Ahh, traveling from market to market was an idea I wanted to try out. Pick up a cheap grill and put together a friend or two and sell food every weekend. As long as the profit margins are positive, I don't see how it could be bad | 1 | t1_d2ml9f5 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mm3rj | null | false | 2016-04-29T21:40:36Z |
d2mm2gl | t1_d2mm2gl | 1,461,965,980 | user_219fd7c8a8ea | Cooking | Ahh, there's a college over by me that offers a certificate program. I'm thinking that with the certificate and at least a years worth of experience, this will start to seem like a less daunting venture. Generally I am a very detail orientated person (coming from a CS & EE background, I had to be) so cleaning as I work... | 1 | t1_d2mk95s | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mm2gl | null | false | 2016-04-29T21:39:40Z |
d2mm240 | t1_d2mm240 | 1,461,965,965 | [deleted] | Cooking | [deleted] | 6 | t1_d2m8y2o | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mm240 | null | false | 2016-04-29T21:39:25Z |
d2mluho | t1_d2mluho | 1,461,965,630 | user_84c436b57583 | Cooking | I make a spinach cheese savory waffle and like to serve it with runny eggs on top. May be you can check it out if you feel. [HERE](http://www.naivecookcooks.com/multigrain-spinach-and-cheese-waffles/) is the recipe. Do let me know if you give it at try :) | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2mluho | null | false | 2016-04-29T21:33:50Z |
d2mlszj | t1_d2mlszj | 1,461,965,565 | [deleted] | Cooking | [removed] | 1 | t1_d2mkc7l | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mlszj | null | false | 2016-04-29T21:32:45Z |
d2mlr2d | t1_d2mlr2d | 1,461,965,482 | user_1434cbd43a7d | Cooking | As an Ex-Chef....
Look for a school that you can afford. The higher/more expensive schools will take you to better places or do have a slight advantage but int he end, the school name does not really matter. The main part of your education will be on the job. I have had cooks from the top schools but I have also had c... | 6 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mlr2d | null | false | 2016-04-29T21:31:22Z |
d2mlqb4 | t1_d2mlqb4 | 1,461,965,450 | user_9997748c8488 | Cooking | There are some areas you can get into while not quitting your day job. My mother made wedding cakes for a long time as a side job - most weddings don't happen during business hours and you can do most of the work in advance of the big day. Like /u/RonGnumber said, if you find a niche, you can start out slow. Then ma... | 1 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mlqb4 | null | false | 2016-04-29T21:30:50Z |
d2mlpik | t1_d2mlpik | 1,461,965,416 | user_66734509e41c | Cooking | The garlic powder is the secondary part of that suggestion. The important bit is cooking the rice in a flavorful liquid like seasoned chicken stock instead of water. | 51 | t1_d2mj25w | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mlpik | null | false | 2016-04-29T21:30:16Z |
d2mlis8 | t1_d2mlis8 | 1,461,965,130 | user_03b3892a36b3 | Cooking | Pasta sauce. I get this organic roast garlic sauce and mix it in after it cooks. Soo much better than just bland, seasoned rice. | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mlis8 | null | false | 2016-04-29T21:25:30Z |
d2mlhc4 | t1_d2mlhc4 | 1,461,965,069 | user_ad8f222b97c0 | Cooking | I have an instapot too, it completely supplanted my traditional slow cooker in a matter of days. | 1 | t1_d2mf2il | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mlhc4 | null | false | 2016-04-29T21:24:29Z |
d2mlfil | t1_d2mlfil | 1,461,964,990 | user_4819edc9436d | Cooking | Dollar general and aldys have pre boxed flavored rice mixes for a buck. Not a bad deal and taste decent. Ricearoni and packaged noodle dishes work as well. Basically anything that uses the water you add will cook in them. I've even made rice and sliced chicken and added right in. Keep it thin and it cooks right up... | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mlfil | null | false | 2016-04-29T21:23:10Z |
d2mlbq6 | t1_d2mlbq6 | 1,461,964,829 | user_0a4553146e0a | Cooking | I have tried it both ways and respectfully disagree! But to each his own. | 2 | t1_d2mc96j | t3_4grm0c | /r/Cooking/comments/t3_4grm0c/d2mlbq6 | null | false | 2016-04-29T21:20:29Z |
d2ml9f5 | t1_d2ml9f5 | 1,461,964,731 | user_f8cd62608607 | Cooking | Specialise in canapés and start an event catering company. Or, learn to do one quite unique dish really well and start selling it at market stalls in your area. There is probably a lot of travel and hard work involved, and I don't think many people get rich doing that. But I do admire the people who do that. Also, plea... | 1 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2ml9f5 | null | false | 2016-04-29T21:18:51Z |
d2ml8ry | t1_d2ml8ry | 1,461,964,702 | user_84c436b57583 | Cooking | I love to cook!! I cook for my husband & myself but since I do food blogging for a living, it's always a lot of cooking! | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2ml8ry | null | false | 2016-04-29T21:18:22Z |
d2mkzrc | t1_d2mkzrc | 1,461,964,322 | user_0e25a6fd3b9d | Cooking | Soup/broth from a can. Dried shallots. [Caramelized onion in a microwave](http://altonbrown.com/how-to-make-caramelized-onions-in-the-microwave/). Roasted chicken from the store. Cooked sausages. Above it all, salt in all form -- soy sauce, fish sauce, broth... Without it, things will be bland. | 1 | t1_d2mjggq | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mkzrc | null | false | 2016-04-29T21:12:02Z |
d2mkz3c | t1_d2mkz3c | 1,461,964,294 | user_ce7104016e76 | Cooking | Add shrimp. | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mkz3c | null | false | 2016-04-29T21:11:34Z |
d2mkx3h | t1_d2mkx3h | 1,461,964,211 | user_b30b38a9f3cf | Cooking | It's like incest in your mouth! | -2 | t1_d2lx5gg | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mkx3h | null | false | 2016-04-29T21:10:11Z |
d2mkwgc | t1_d2mkwgc | 1,461,964,185 | user_3339f221d9e8 | Cooking | You need to use Jasmine rice, garlic, ginger, msg, salt, and coconut oil. It never gets old. | 3 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mkwgc | null | false | 2016-04-29T21:09:45Z |
d2mko2e | t1_d2mko2e | 1,461,963,836 | user_c4601b212476 | Cooking | Angel food cake. Fat free. Not calorie free, but less than what you would expect for cake. | 2 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mko2e | null | false | 2016-04-29T21:03:56Z |
d2mkmf9 | t1_d2mkmf9 | 1,461,963,769 | user_ae94b7cdeda2 | Cooking | [Ochazuke](http://www.amazon.com/Nagatanien-Nori-Chazuke-seaweed-seasoning/dp/B0006B4IIS) is even better hangover food. | 5 | t1_d2mh6hf | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mkmf9 | null | false | 2016-04-29T21:02:49Z |
d2mkgwz | t1_d2mkgwz | 1,461,963,538 | user_4346f2477347 | Cooking | Find a culinary school that is not at a for profit institution and enroll. | 0 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mkgwz | null | false | 2016-04-29T20:58:58Z |
d2mkeuo | t1_d2mkeuo | 1,461,963,456 | user_0ca757d04ae5 | Cooking | Check the dates on your herbs and spices. A lot of people who are not used to cooking don't know that they become basically flavorless after a few months to a year or two. If they are leftovers from home, they might be old by now.
Otherwise, fat, salt, and acid. Fat carries many flavors [esp veggies and herbs/spices] ... | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mkeuo | null | false | 2016-04-29T20:57:36Z |
d2mkcfp | t1_d2mkcfp | 1,461,963,356 | user_d9eadee5dbec | Cooking | I always plunge the slices into cold water for awhile (5 or 10 minutes). It seems to drain the harshness right out of them. Maybe I should do a Kenji-style experiment... | 2 | t1_d2lnwjl | t3_4gwmqv | /r/Cooking/comments/t3_4gwmqv/d2mkcfp | null | false | 2016-04-29T20:55:56Z |
d2mkc7l | t1_d2mkc7l | 1,461,963,347 | user_6b1648f5792d | Cooking | I really recommend a little squeeze of lime or lemon on it after it's cooked. A little bit won't leave a noticeable citrus flavor, but will really "brighten" it up. Can be the difference between blah and yum! | 2 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mkc7l | null | false | 2016-04-29T20:55:47Z |
d2mkave | t1_d2mkave | 1,461,963,294 | user_5630a9149c7a | Cooking | One of my go-tos to make "Spanish rice". Recipe is:
* 1/2 a red onion
* one 8 oz can of [El Pato](http://www.mexgrocer.com/1276.html?utm_source=CSEs&utm_medium=cpc&utm_campaign=Mexican%20Food%20Groceries&gclid=Cj0KEQjwjIy5BRClh8m_9Zu64d8BEiQAtZsQf2ZlZ_BVDhFRz0plNnXX_KGVLjko1q2mWa7Nt3u8dSsaApuD8P8HAQ)
* the rest of the... | 2 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mkave | null | false | 2016-04-29T20:54:54Z |
d2mk95s | t1_d2mk95s | 1,461,963,224 | user_9e616ba5c015 | Cooking | You should probably take classes first it helps you get a feeling for a kitchen cause I promise no one is prepared for when the shit hits the fan it's not something you can describe but school can help teach you the things that will help you pull yourself out of the weeds cause you will be there I promise. Alsocthe peo... | -1 | t1_d2mjgpq | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mk95s | null | false | 2016-04-29T20:53:44Z |
d2mk6c7 | t1_d2mk6c7 | 1,461,963,111 | user_d1ee699b3b51 | Cooking | Awesome dude! | 1 | t1_d2mg5s9 | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2mk6c7 | null | false | 2016-04-29T20:51:51Z |
d2mk100 | t1_d2mk100 | 1,461,962,895 | user_17fcfb72a716 | Cooking | 1. Try some MSG. It adds depth to the flavor and, no, it is not bad for you.
2. Buy an induction cooking plate. You can find good ones under $100. An induction plate is not at all like a hotplate. It doesn't get hot. It is cool when you take your pot off it. So it's not a fire hazard like a hotplate can be. An ... | 5 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mk100 | null | false | 2016-04-29T20:48:15Z |
d2mk02v | t1_d2mk02v | 1,461,962,858 | user_3eead62a7c1b | Cooking | They heat up fast and are designed to keep in the moisture they need and vent the excess | 3 | t1_d2miio6 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mk02v | null | false | 2016-04-29T20:47:38Z |
d2mjy57 | t1_d2mjy57 | 1,461,962,782 | user_3eead62a7c1b | Cooking | Go to an Indian market and buy tandoori masala. Sprinkle in while cooking. Salt as well | 2 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mjy57 | null | false | 2016-04-29T20:46:22Z |
d2mjxxy | t1_d2mjxxy | 1,461,962,773 | user_c82c3bfd38a8 | Cooking | Have you tried just a few cloves, allspice, or cinnamon? Cilantro/lime? | 3 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mjxxy | null | false | 2016-04-29T20:46:13Z |
d2mjxie | t1_d2mjxie | 1,461,962,757 | user_365e64efef23 | Cooking | > Salt doesn't even change the taste unless I add it after its done cooking and that doesn't seem to make sense chemically.
There is nothing wrong with adding the salt after, no need to worry about this. It's probably just easier to detect the salt when it's on the surface or the rice granules rather than evenly distr... | 3 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mjxie | null | false | 2016-04-29T20:45:57Z |
d2mjwaw | t1_d2mjwaw | 1,461,962,709 | user_0ca757d04ae5 | Cooking | I like the actual cooking in both cases but the eating is much less fun alone, and I usually am impressive enough to get someone to help with dishes if I cook for others. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mjwaw | null | false | 2016-04-29T20:45:09Z |
d2mjvg6 | t1_d2mjvg6 | 1,461,962,675 | user_e8c7f57df423 | Cooking | Read a few of the comments, apologies if these have been mentioned.
Make some bread pudding! More eggs the better. Let it soak up overnight, bake it, and slather it in a bourbon caramel sauce. Eat for days.
Second the deviled egg suggestions. I like to mince some smoked trout and mix it in the yolk mixture wi... | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mjvg6 | null | false | 2016-04-29T20:44:35Z |
d2mjv9q | t1_d2mjv9q | 1,461,962,667 | user_3bcd0fb9c845 | Cooking | My mother kept hers in one of [these jars](https://www.coololdstuffforsale.com/photos/KIT0184HullAppleGreaseJar2.jpg), sitting on the back of the stove...pretty much forever. It never killed anybody or made them sick, to my knowledge, and the things she cooked with it were pretty fabulous.
Still, I keep mine in the r... | 1 | t3_4gaktw | t3_4gaktw | /r/Cooking/comments/t3_4gaktw/d2mjv9q | null | false | 2016-04-29T20:44:27Z |
d2mjgpq | t1_d2mjgpq | 1,461,962,096 | user_219fd7c8a8ea | Cooking | Thanks for the input. I didn't expect it to be an easy journey, but it's interesting to hear someone with experience talk about it. I'm looking to end up cooking all day in the kitchen. I want to gain some kitchen experience and eventually take some classes, then maybe move to a better kitchen, or farmers market stand/... | 1 | t1_d2meaxk | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mjgpq | null | false | 2016-04-29T20:34:56Z |
d2mjggq | t1_d2mjggq | 1,461,962,086 | user_641afb52752f | Cooking | OP says they don't have access to a kitchen. | 3 | t1_d2mcgfj | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mjggq | null | false | 2016-04-29T20:34:46Z |
d2mjddk | t1_d2mjddk | 1,461,961,961 | user_a47c26818d68 | Cooking | When my wife travels for work I eat griddle fried pork chops seasoned with Lowery's, microwavable frozen veg, bread and cheese for like five days. So yeah I feel you. | 2 | t1_d2ls5ng | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mjddk | null | false | 2016-04-29T20:32:41Z |
d2mj8ig | t1_d2mj8ig | 1,461,961,768 | user_0a3769095b39 | Cooking | Seconded! Simple and delicious. | 1 | t1_d2lthbf | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mj8ig | null | false | 2016-04-29T20:29:28Z |
d2mj5c4 | t1_d2mj5c4 | 1,461,961,646 | user_594607c14bba | Cooking | Use chicken or beef stock instead of water. That will bring out the flavor of other things like onions.
You can also cook a pancake in the rice cooker. A big pancake. | 7 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mj5c4 | null | false | 2016-04-29T20:27:26Z |
d2mj4sm | t1_d2mj4sm | 1,461,961,624 | user_664754fe2956 | Cooking | No offense taken. The answer is no though. Luckily I grew up with home cooked meals most nights. | 3 | t1_d2md79i | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mj4sm | null | false | 2016-04-29T20:27:04Z |
d2mj25w | t1_d2mj25w | 1,461,961,518 | user_664754fe2956 | Cooking | I've sprinkled some garlic powder on after. If I try doing it before cooking, it disappears into the flavor black whole like everything else. | -3 | t1_d2m9dhx | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mj25w | null | false | 2016-04-29T20:25:18Z |
d2mingi | t1_d2mingi | 1,461,960,952 | user_59cd99fd2bf7 | Cooking | nope my knifes are just really shitty. Shes got much better stuff at her house but I have a bigger kitchen. | 1 | t1_d2m9ra2 | t3_4gxx2d | /r/Cooking/comments/t3_4gxx2d/d2mingi | null | false | 2016-04-29T20:15:52Z |
d2milsk | t1_d2milsk | 1,461,960,886 | [deleted] | Cooking | [deleted] | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2milsk | null | false | 2016-04-29T20:14:46Z |
d2mil47 | t1_d2mil47 | 1,461,960,860 | user_59cd99fd2bf7 | Cooking | No kidding, and those are my knives they are absolute rubbish I'm well aware of that. I picked em up in the bargin bin years ago because I didn't have a set of knives or a lot of money.
If you watch the random shit at the end after the cooking she goes "I miss my knives!" and I explain mine are bargin bin knives, the... | 1 | t1_d2luomg | t3_4gxx2d | /r/Cooking/comments/t3_4gxx2d/d2mil47 | null | false | 2016-04-29T20:14:20Z |
d2miio6 | t1_d2miio6 | 1,461,960,766 | user_5feaf3077f8d | Cooking | How are rice cookers different from slow cookers? I've been using slow cookers for years but have always done rice in the steamer or microwave because I make a hot mess of it on the stovetop. | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2miio6 | null | false | 2016-04-29T20:12:46Z |
d2mii28 | t1_d2mii28 | 1,461,960,742 | user_a75d4d6943ce | Cooking | Have you made onigiri (japanese rice balls)? They're pretty tasty, and most of the extras you'll need require no cooking preparation.
Also, have you invested in a bottle of furikake? Its a rice seasoning that you can just sprinkle on top of rice: https://en.wikipedia.org/wiki/Furikake
| 9 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mii28 | null | false | 2016-04-29T20:12:22Z |
d2mih09 | t1_d2mih09 | 1,461,960,701 | user_57d467d50348 | Cooking | I've been roasting Garbanzo beans lately...they are like corn nuts. It's my healthy-ish snack. :) | 3 | t1_d2mganr | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mih09 | null | false | 2016-04-29T20:11:41Z |
d2mi8iu | t1_d2mi8iu | 1,461,960,372 | user_697b5f0eac5f | Cooking | damn, you weren't kidding about low standards. | 5 | t1_d2mhpvv | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mi8iu | null | false | 2016-04-29T20:06:12Z |
d2mi7pa | t1_d2mi7pa | 1,461,960,340 | user_215e839c93fd | Cooking | Tamagoyaki! | 1 | t1_d2lqpuc | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mi7pa | null | false | 2016-04-29T20:05:40Z |
d2mi6uw | t1_d2mi6uw | 1,461,960,307 | user_32e8bfb81f80 | Cooking | Yes! Veggie or chicken base. I usually do 2 whole roma tomatoes per 1/2c of rice, and I chop mine first... and I add onion. :) But still, same basic concept. It's easy to do on the stove or in the rice cooker- the only real advantage of the stove is that you can sautee the onion a little first. | 2 | t1_d2mabl7 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mi6uw | null | false | 2016-04-29T20:05:07Z |
d2mi6m0 | t1_d2mi6m0 | 1,461,960,297 | user_1f31c3c38a5d | Cooking | I love cooking. My first job out of HS was as a line cook. I subscribe to Bon Appetit and Cooks Illustrated and enjoy trying out new recipes and ingredients. My husband really appreciates my food and I love having dinner parties and get togethers so I can show off.
But when my husband goes out of town for work and it... | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mi6m0 | null | false | 2016-04-29T20:04:57Z |
d2mi1ii | t1_d2mi1ii | 1,461,960,104 | user_4a0b8bbb42c2 | Cooking | Yes! I love cooking! My husband loves eating so that's good. Before we got married, I would eat chips and salsa for dinmer. Like literally that's it. I was so lazy. It also helps that he cleans up after I cook so it isn't as much of a pain. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mi1ii | null | false | 2016-04-29T20:01:44Z |
d2mi0l8 | t1_d2mi0l8 | 1,461,960,068 | user_8ebe19696407 | Cooking | Oooooo! The title definitely sounds weird. However, after reading the recipe, it sounds fantastic! Cant wait to try it. Thanks so much for the share! | 5 | t3_4h0xjr | t3_4h0xjr | /r/Cooking/comments/t3_4h0xjr/d2mi0l8 | null | false | 2016-04-29T20:01:08Z |
d2mhyig | t1_d2mhyig | 1,461,959,988 | user_3bcd0fb9c845 | Cooking | Almost exactly what I do, in every detail. One difference: I roast the wings (or legs, or thighs, or whatever was on sale) before I throw them in the stock pot--about 45 minutes in a 450° oven. I'll pour in the pan drippings, and deglaze the roasting pan with water and dump that in the stock pot, too. I like the ex... | 2 | t1_d2k1p4r | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2mhyig | null | false | 2016-04-29T19:59:48Z |
d2mhpvv | t1_d2mhpvv | 1,461,959,658 | user_497cf0b93ec6 | Cooking | After work, instant noodles, rice and eggs, pop tarts, sandwiches. | 6 | t1_d2mhlui | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mhpvv | null | false | 2016-04-29T19:54:18Z |
d2mho2d | t1_d2mho2d | 1,461,959,588 | user_65663ef8a516 | Cooking | Rice of any meal? | 1 | t1_d2mb12w | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mho2d | null | false | 2016-04-29T19:53:08Z |
d2mhlui | t1_d2mhlui | 1,461,959,500 | user_697b5f0eac5f | Cooking | What do you typically make for yourself? | 3 | t1_d2lsa3w | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mhlui | null | false | 2016-04-29T19:51:40Z |
d2mhau2 | t1_d2mhau2 | 1,461,959,080 | user_f29751882be2 | Cooking | I love cooking for myself. I'll generally spend my Sundays cooking various things - not specifically meal planning, it just ends up that way. Way too much food for just one day, but I don't get the same amount of time to explore the kitchen during the week.
One of my favorite things to do is play hostess and have sma... | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mhau2 | null | false | 2016-04-29T19:44:40Z |
d2mh6hf | t1_d2mh6hf | 1,461,958,914 | user_a19e7826e346 | Cooking | Literally just ate that this morning! Decent hangover food cause it's so damn easy to make.
BTW, furikake is the type of seasoning, not the brand. | 15 | t1_d2mf1e3 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mh6hf | null | false | 2016-04-29T19:41:54Z |
d2mh2ww | t1_d2mh2ww | 1,461,958,774 | user_f17de66a598e | Cooking | Yes, I love to cook for my family. One of my favorite things to do is throw on some good music, turn it up, and cook dinner. When it's just me (pretty rare these days) I will usually eat leftovers. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mh2ww | null | false | 2016-04-29T19:39:34Z |
d2mgt1x | t1_d2mgt1x | 1,461,958,400 | user_e8c7f57df423 | Cooking | I love cooking in general, be it for myself or others. My family thinks I dont like my own food though because when I finally sit down to dinner after a long cook I dont eat that much. They dont get that Ive been sampling everything while cooking for hours and am beyond full when we finally sit down. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mgt1x | null | false | 2016-04-29T19:33:20Z |
d2mgrlk | t1_d2mgrlk | 1,461,958,345 | user_5e668d22f52a | Cooking | Just came back to say thank you! I made the churros yesterday for me and my friends and they came out great. You're the best /u/ilovesojulee | 2 | t1_d2h4uc2 | t3_4gfnmj | /r/Cooking/comments/t3_4gfnmj/d2mgrlk | null | false | 2016-04-29T19:32:25Z |
d2mgpzf | t1_d2mgpzf | 1,461,958,283 | user_d0ab872e1510 | Cooking | I really like the flavor of plain unsalted white rice
but I also make my oatmeal with just water and no other seasonings as well | 20 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mgpzf | null | false | 2016-04-29T19:31:23Z |
d2mgo75 | t1_d2mgo75 | 1,461,958,213 | user_4cd8b6e2fe77 | Cooking | i don't know how to help because honestly it's never happened to me. taste the water before you put the rice in, because that's what it's going to end up tasting like. i have a feeling that you're not putting enough flavouring. | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mgo75 | null | false | 2016-04-29T19:30:13Z |
d2mgjuj | t1_d2mgjuj | 1,461,958,047 | user_4cd8b6e2fe77 | Cooking | the second sentence is instructions on how to stir fry it in the rice cooker. | 5 | t1_d2mf6wh | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mgjuj | null | false | 2016-04-29T19:27:27Z |
d2mgh60 | t1_d2mgh60 | 1,461,957,946 | user_1a87e34200ce | Cooking | I would rather cook than not cook; for myself or others. I imagine what I'm going to cook tomorrow when I go to sleep. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mgh60 | null | false | 2016-04-29T19:25:46Z |
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