diff --git "a/data/reddit_r_cooking_sample.jsonl" "b/data/reddit_r_cooking_sample.jsonl" new file mode 100644--- /dev/null +++ "b/data/reddit_r_cooking_sample.jsonl" @@ -0,0 +1,10000 @@ +{"text":"1/2 cup butter, 1 cup parm, and 1/2 cup heavy cream. Optionally put a half clove of minced garlic in the butter.","meta":{"section":"Cooking","utc":1536856535}} +{"text":"Cream cheese is an industrial product and can't be made in the home kitchen. Just buy it. Goose it up with herbs, garlic, chives, salmon, etc.","meta":{"section":"Cooking","utc":1508090077}} +{"text":"Where do you get the mock duck? I've only recently tried it in a restaurant and loved it. Hoisin we use for sandwich condiment mixed with sriracha. You could make those pancakes with another faux-meat. Some of those grain sausages are really good and you can slice them. The brand I buy sometimes is Field Roast. Also hoisin stir fried veggies is delicious from a wok.","meta":{"section":"Cooking","utc":"1364690064"}} +{"text":"Microwaves are terrible. Everyone in this sub should know that they have no good culinary purpose. The reason they leave unpopped kernels is because they heat unevenly. Inside the microwave oven there are hotspots and there are coldspots. The rotating dish things try to mitigate this but it's still a problem. The best way to do it is to not use the microwave. Simple as that. Learn to do it in a pan. It's almost as easy as boiling water. This question is a bit like \"how do I blanch vegetables in the oven\". Use the right tool for the job.","meta":{"section":"Cooking","utc":"1368260826"}} +{"text":"I use grape seed oil since it has a high smoke point, then get the pan screaming hot.","meta":{"section":"Cooking","utc":1537816440}} +{"text":"My Pro 500 is going on 18 years old. Thing is a tank. Just don't drop it on your toe","meta":{"section":"Cooking","utc":1518485096}} +{"text":"deglazing works ok. but not as well as on a stainless pan. but yes heating and scrubbing with a nylon brush works pretty good too. also i use a wooden utensil.","meta":{"section":"Cooking","utc":"1413146528"}} +{"text":"many many times, but the most memorable one, and the one that stopped me in my tracks in trying to healthify something, was brownies. I used alternate sugars, blended black beans, reduced salt, and something else to produce chocolate flavoured glue. Since then I just haven't. The memory of that not-brownie haunts me to this day....","meta":{"section":"Cooking","utc":1515904566}} +{"text":"Does Google not exist in Germany? 7g dry is 1.5t or 0.5T.","meta":{"section":"Cooking","utc":1522171636}} +{"text":"At this point it's got a good surface (I've been cooking on it every day since like 2012) but maybe I'll give that a crack just to see what happens. Thanks!","meta":{"section":"Cooking","utc":1530759568}} +{"text":"For me it's definitely Caesars salad and Chili con carne.","meta":{"section":"Cooking","utc":1455878289}} +{"text":"What is a stick blender","meta":{"section":"Cooking","utc":1508084693}} +{"text":"no. wooden ones will grow germs, retain oils, and cuase all kinds of problems unless you plan to use it for one food iten and on food item only. I would go with ceramic or stainless steel.","meta":{"section":"Cooking","utc":"1430466794"}} +{"text":"it was tasty! But don't worry everyone, I will never make it again.","meta":{"section":"Cooking","utc":"1374518450"}} +{"text":"Posole is my answer. The BEST use of pork roast.","meta":{"section":"Cooking","utc":1544234620}} +{"text":"It's certainly a lot more brusque than \"hey, I'm curious, how did you make this?\"","meta":{"section":"Cooking","utc":"1397339032"}} +{"text":"You can probably sand-blast it if it's an anodized aluminum pan, which it probably is. Calphalon actually sells bare anodized aluminum pans in their Commercial line. They are excellent. You can't really coat it with anything, though. Also they have a lifetime warranty, not sure how good they are about honorig it. You might wanna look into that. But i know a lot of nonstick manufacturers basiclly will just tell you its your own fault.","meta":{"section":"Cooking","utc":1475274460}} +{"text":"In my mind this is the exact opposite of what the question asked. It's something that seems extremely easy (stir eggs in a hot pan until done), but in practice, it's very difficult to get right.","meta":{"section":"Cooking","utc":1450479210}} +{"text":"You shouldn't need to give tips for common sense. The pic makes me think someone failed basic science.","meta":{"section":"Cooking","utc":"1361238774"}} +{"text":"The Complete America's Test Kitchen TV Show Cookbook. The Complete Cooks County TV Show Cookbook. These are the two most used books in our collection. The ATK Vegetarian Cookbook and Pressure Perfect by Lorna Sass are next in line.","meta":{"section":"Cooking","utc":1554146628}} +{"text":"Here is one of my favorites - make ahead Thai curry, heavy on the veggies: http://blog.stuffimakemyhusband.com/2012/09/make-ahead-easy-thai-curry.html?m=1","meta":{"section":"Cooking","utc":"1353858520"}} +{"text":">Once you have had the Shrimp Heads and Shells simmering for about 30 mins, strain this stock into your warmed reserved chicken stock. You should have about 14 cups or a bit more than 3 quarts. Keep this warm and covered just below a simmer. Could you clarify this part for me? Where are the 14 cups coming from? We started with 10 cups of chicken stock. Used 3 for the duck. And 6 cups + 1 cup water for the shrimp & crab. Are we saving the stock from the duck? Is that the \"reserved chicken stock\"? Either way I only count 11 cups maximum.","meta":{"section":"Cooking","utc":"1437086838"}} +{"text":"This is going to seem weird, but adding a jalape\u00f1o to sauce just a whole one, is delicious and still tastes Italian.","meta":{"section":"Cooking","utc":"1439259906"}} +{"text":"Bogo? Odd lingo. I can only guess. A meat thermometer is always grand. Chuck roast, why not throw in some potatoes and carrots and whatnot? Hmm, maybe you're right, keep it simple.","meta":{"section":"Cooking","utc":1477524559}} +{"text":"I just creamed by chantarelle","meta":{"section":"Cooking","utc":"1344513939"}} +{"text":"There's one in Colorado. Forget which ski town","meta":{"section":"Cooking","utc":1534114835}} +{"text":"Only if you're going for a vegetarian dish or a meat replacement, but the tofu is cubed and the texture is different in this dish, it works well overall.","meta":{"section":"Cooking","utc":1551364746}} +{"text":"Cauliflower leaves. Good in a curry, stew, stir fry. Only found out about it recently..","meta":{"section":"Cooking","utc":"1421014726"}} +{"text":"If you're into Italian/Sicilian try Lidia's Italy (PBS or YouTube).","meta":{"section":"Cooking","utc":"1435800516"}} +{"text":"There is no polite way to ask my MIL to do anything. She is so sensitive. Everything is a personal attack.","meta":{"section":"Cooking","utc":1545735605}} +{"text":"We typically have two large meals (vegetable curries and vegetable/tofu peanut sauce based) that we can switch out. We also had a shepherd's pie that lasted all week too. If the dish comes out well enough its really no biggy to us.","meta":{"section":"Cooking","utc":1544789117}} +{"text":"This is how I like mine, it's a little long on prep but it's worth it. Ground meat 80-20 mix Chopped bell pepper your hoice how much Chopped onion again your choice of what kind I like green onions and yellow onions mixed Italian bread crumbs not to much as I use it for a binder Salt Pepper any kind I use sirracha just a little Chopped garlic Add one egg Mix until it's all incorporated if it doesn't because it's to dry add more egg Make your patty in the center of the patty press your thumb this helps the patty not to swell Cook some bacon don't drain the pan you will be cooking the patty in it Put in a greased hot fry pan, while the patty is cooking toast your bun spread your favorite condiments on the bun. Flip you burger cook it till its brown add a little water to steam it a bit Cover, once the water is gone addyour cheese ( your choice) recover ( melts the cheese ). If you want carmalized onions do them after you fry the bacon Assemble your burger bun, patty, bacon, lettuce, tomato, bun. ENJOY!","meta":{"section":"Cooking","utc":"1436444478"}} +{"text":"Thanks, I\u2019ll try it out!","meta":{"section":"Cooking","utc":1533345861}} +{"text":"Much like OP, I think I missed something here","meta":{"section":"Cooking","utc":1496603218}} +{"text":"Great thanks for the tips. Stupid question but is it good for marination?","meta":{"section":"Cooking","utc":1551467928}} +{"text":"French toast with cinnamon, galette bretonne","meta":{"section":"Cooking","utc":1504925709}} +{"text":"Oh really? I had no idea! But I don't think I'll try it, I find buttermilk on its own too.. I'm not sure if tart is the right word. But I'll definitely look into the gravies! Thanks","meta":{"section":"Cooking","utc":1509711003}} +{"text":"Im sure whoever you are taking them to will enjoy the dozen cupcakes :)","meta":{"section":"Cooking","utc":1552015286}} +{"text":"Lasagna! It's relatively cheap, you can pack it with nutrition and it freezes and re-heats beautifully. My recipe involves *a box of lasagna noodles *a big jar of spaghetti sauce *a little container of chevre (I fucking hate ricotta) *2 eggs *2 cups of shredded zucchini (or carrots, or even turnips, or whatever you want) *some sauteed mushrooms in a bunch of garlic and olive oil *lots of mozzarella and/or provolone Experiment with layers. Enjoy. Quiche is also super easy ... I have never needed to freeze it as it gets eaten so fast, even with only 2 members in my household :) You need like 6 eggs and a cup of milk, a couple handfuls of your favorite cheese (cheddar is my go-to), and a crust (obviously homemade is better, but store-bought is fine!) and asparagus or mushrooms or spinach or kale or whatever you want to put in that bitch, and you bake it for like 40 minutes at about 350 or something... Mollie Katzen has an amazing quiche recipe in either the Enchanted Broccoli Forest or Moosewood cookbook. Those are both incredible cookbooks for healthy (... often buttery, but I'm from Wisconsin so to me that still means healthy), filling, interesting, DELICIOUS meals. Super easy instructions, too. I dig rice and beans too. Like 2 cups of water and a cup of rice (cooked, obviously), and a big can of beans (I fucking hate cooking beans) and a bunch of garlic and onion all sauteed in butter or olive oil with some tamari and maybe some ginger in there, and some carrots (shredded) and after it's all cooked together and delicious throw some cheese and sour cream in there if you're digging the dairy, or some bacon or whatever garnish makes you have mouthgasms. Maybe some scallions or something, that sounds good! I fucking love food.","meta":{"section":"Cooking","utc":"1343445991"}} +{"text":"Toppings? Hmm. Ketchup to me is a bit nasty. I remember they put it in don't be a menace and just ew. A lot of the serious flavored condiments would be nasty and not fun. Whip cream, I know it's weird for some people, may be good. You friends may enjoy it too to your surprise. Hell maybe even you. Give it a chance. Kinky is fun.","meta":{"section":"Cooking","utc":1558155022}} +{"text":"Hell, when pizza's on a bagel, you can eat pizza anytime!","meta":{"section":"Cooking","utc":"1374159867"}} +{"text":"I agree it was so nice to see her happy lol","meta":{"section":"Cooking","utc":1533304430}} +{"text":"The part about being a umami booster got me really interested, now I just have to find it. \"To be honest I've never added sultanas to my kedgeree\" these words are so new to me it sounded something people would say at /r/scoreball, thanks for sharing all these things, gonna definitively try Kedgeree.","meta":{"section":"Cooking","utc":"1349943875"}} +{"text":"Extreme Unction! Unction to the Max!","meta":{"section":"Cooking","utc":1476907076}} +{"text":"Yes, and can freeze it as well. If you freeze curry, some spices will get spicier.","meta":{"section":"Cooking","utc":"1326513193"}} +{"text":"I just put some pork shoulder in the slow cooker before work this morning. I wasn't sure what serving method I was going to use, but this looks great! Problem solved.","meta":{"section":"Cooking","utc":"1394036407"}} +{"text":"Cream cheese is really good in mashed potatoes.","meta":{"section":"Cooking","utc":1463363260}} +{"text":"Kewpie Mayo on everything,","meta":{"section":"Cooking","utc":1528907795}} +{"text":"I just started drinking almond milk and it's delicious.","meta":{"section":"Cooking","utc":"1432843843"}} +{"text":"Korean BBQ isn't like American BBQ. It's designed to be eaten with rice or lettuce wraps. Anything authentic would probably be too strong to be eaten alone and in the case of Bulgogi, eating a bowl of little meat pieces would be weird. If you just want to use the seasonings on ribs and adjust the amount, though, that might be fine. I'd definitely do test batches. Oh, and the best is definitely Samgyupsal, js","meta":{"section":"Cooking","utc":1526813842}} +{"text":"The timing would be about right for the turkey, but what are you doing for sides? May just need to adjust your dinner time a bit.","meta":{"section":"Cooking","utc":1545653807}} +{"text":"As a violinist I'm going to skip on that thank you very much.","meta":{"section":"Cooking","utc":"1421283609"}} +{"text":"Put 2 halves of a potato in with the tomato sauce and it\u2019ll absorb the salt- Dr. Krieger","meta":{"section":"Cooking","utc":1527892819}} +{"text":"I'm only wasting my time and yours. I wasn't proven wrong. My original point was that cooking is technology and not science. Nobody has proven that wrong. At worst it's an opinion that you don't agree with. Please prove to me that cooking is science and not technology. You keep trying to tell me that I have been proven wrong about commenting when even now I had to wait to reply. You keep bringing it up. I just keep responding.","meta":{"section":"Cooking","utc":1517264336}} +{"text":"I usually use a porter instead of warm water, but same effect. Used to make good chili, but now I make great chili toasting dried chiles and making a paste like this.","meta":{"section":"Cooking","utc":1544328210}} +{"text":"I looked up some recipes and I felt that many of them were adapted for Western market, since not many people have African shops nearby :c","meta":{"section":"Cooking","utc":1546991325}} +{"text":"If they're dried, pulverize them to a powder and add apple cider vinegar a tablespoon at a time until you hit the consistency you want and then maybe a bit of salt. Some people like thick sauces, while others like them a bit thinner. I use this Reaper mash as my hot sauce base now, since it's readily available from the Amazon.","meta":{"section":"Cooking","utc":1515270748}} +{"text":"Yeah, this is a great breakfast. Sometimes I use Frieda's Soyrizo (usually in the produce section of big grocery stores with the sad little tofu section) because it's a well spiced and less heavy alternative to the real deal.","meta":{"section":"Cooking","utc":"1370706542"}} +{"text":"if there's enough blood in your meat to turn black when you cook it, you've got a problem. The red juice that comes out is a mixture of water and hemoglobin, and when clear juice starts coming out of your bird, it's done, if brown shit is leaking out, find a different butcher.","meta":{"section":"Cooking","utc":"1356390487"}} +{"text":"You should also check out /r/spicy","meta":{"section":"Cooking","utc":"1407533555"}} +{"text":"Always start with caramelized onions!","meta":{"section":"Cooking","utc":1554996856}} +{"text":"You've never heard of tritip?","meta":{"section":"Cooking","utc":1563837489}} +{"text":"I use just some grated lime zest in a zucchini risotto since I never have lemon around.","meta":{"section":"Cooking","utc":1514975244}} +{"text":"Standard sized cookware is fine for the volume you are talking about. I have a family of 7 - so we cook this number of meals every night and we don\u2019t have anything special. A 12\u201d cast iron skillet isn\u2019t too heavy unless you have a serious disability. That\u2019ll hold a ton of food. Those are less than $20 on sale regularly. Dutch ovens and crockpots are cheap and will hold way more food than you would need.","meta":{"section":"Cooking","utc":1558376315}} +{"text":"Do you mind if I ask why you aren't a fan of Alton brown anymore?","meta":{"section":"Cooking","utc":"1415309827"}} +{"text":"No problem. Hope the Pulled pork tastes great! Bonus: Slow Cooker Pulled Pork - 1 (2 pound) pork tenderloin - 1 (12 ounce) can of root beer (*We use \"Barq's\"*) - 1 (18 ounce) bottle of barbecue sauce (*We use \"Bullseye Hickory BBQ Sauce*) -1. Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours (*8 hours for super tender*) or until pork shreds easily with a fork. - 2. After pork has cooked, drain and discard the root beer (*you can save it in a bowl or cup, use it to make the pork super juicy again the second day*) . Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine (*add some of the Rootbeer sauce to kick up the flavour*). Serve immediately or keep warm in slow cooker until ready to serve. Credit: http://www.tablespoon.com/recipes/3-ingredient-pulled-pork/97ce3e03-1178-416c-8073-e1e37987e060 *italicizes text is our tweaks*","meta":{"section":"Cooking","utc":1465329631}} +{"text":"Too soon for a Toronto's crack smoking mayor Rob Ford reference? https://media2.giphy.com/media/fAgvFsTHxXd96/giphy.gif","meta":{"section":"Cooking","utc":"1440454969"}} +{"text":"\"this tastes just like Tim's\" \"that should not be a vote of confidence?\"","meta":{"section":"Cooking","utc":1540244719}} +{"text":"I have a soft spot for fresh bread with butter and heavy sugar coat. Crunchy and so satisfying if u crave sweets. I also loved cucumbers with honey. It tastes kinda like bananas. One of my fav sides is also cucumbers cut into thin slices with some cream 18% or so with sugar and salt. Sometimes if we had some leftover boiled potatoes my grandma would make them into mush, add some onion and salt and fry it forming a big pancake. It was so good and crunchy, best served with cold glass of milk. My fav main dish was something my family called 'makagulo' (dunno where the name came from, prolly just random joke) it was basically all veggies like bell peppers, onions, carrots, celery, and tomatoes cut into pieces and mixed with leftover meats (ham, sausages, hot dogs), then fried for extra flavour and then layered with all of the leftover pasta into lasagna like thingy, splashed with tomatoe paste or ketchup and lots of cheese and baked. Fills u up good and is a great way to use everything from the fridge that may go bad soon.","meta":{"section":"Cooking","utc":1548815606}} +{"text":"Hey, QueenBakeneko, just a quick heads-up: **enviroment** is actually spelled **environment**. You can remember it by **n before the m**. Have a nice day! ^^^^The ^^^^parent ^^^^commenter ^^^^can ^^^^reply ^^^^with ^^^^'delete' ^^^^to ^^^^delete ^^^^this ^^^^comment.","meta":{"section":"Cooking","utc":1527755980}} +{"text":"Guava Cheese","meta":{"section":"Cooking","utc":1531137770}} +{"text":"Yup nothing tastes better than experience.","meta":{"section":"Cooking","utc":"1380464496"}} +{"text":"Have you tried the ATK vodka trick?","meta":{"section":"Cooking","utc":1541563649}} +{"text":"Don't know about Australia, but Kraft Mac & Cheese is a completely different beast in the UK. We had to dump it when we made it as it was so awful compared to the US version.","meta":{"section":"Cooking","utc":1563107794}} +{"text":"Ya I make a roux. I will check out the recipe thanks!","meta":{"section":"Cooking","utc":1520974048}} +{"text":"This is fabulous - such an interesting read! Can we see the other 2 books as well?","meta":{"section":"Cooking","utc":"1445535226"}} +{"text":"I don't have a recipe, but google \"Butter Tart\". Canadian speciality.","meta":{"section":"Cooking","utc":1538845068}} +{"text":"Underrated?! You can't read a thread here without it being mentioned five or six times. Sous vide is lazy cooking.","meta":{"section":"Cooking","utc":1507249981}} +{"text":"Nutmeg, cinnamon, chili flakes for a spicy Mayan hot chocolate.","meta":{"section":"Cooking","utc":1537368109}} +{"text":"Sweet notes from raisins can go with any savory dish that can benefit from some sweet notes. It really depends on how it's done","meta":{"section":"Cooking","utc":1464064801}} +{"text":"Something that is not *too* different from your usual would be creamed spinach instead of asparagus. You can also add a salad or garlic bread","meta":{"section":"Cooking","utc":"1425854353"}} +{"text":"\"Yes\"","meta":{"section":"Cooking","utc":1560267776}} +{"text":"I also just got a small jar of that too (from the free promotion they did). If you want a sample of the flavor, just mix a bit of mayo with some curry powder and a touch of honey to see if it's to your liking. Of course the real dish would have other chicken salad things in it, like onion, and halved grapes and cashews are a nice addition. I'm sure Epicurious will have a few good recipes.","meta":{"section":"Cooking","utc":1529969493}} +{"text":"Ummm... because that's what the internet said? :) Several different home blogs all said apple vinegar so that's what I went with.","meta":{"section":"Cooking","utc":"1391101566"}} +{"text":"It's ten don, as in tenpura don (or tempura don), if that helps!","meta":{"section":"Cooking","utc":"1427830922"}} +{"text":"Definitely potato and definitely roast them separately. A good pot roast depends on a good gravy, a good gravy is based on a good stock, and a good stock is made with carrots and onions. Hell, you could even chuck in a stick of celery.","meta":{"section":"Cooking","utc":1551139245}} +{"text":"I'll try it next time. How bad could it be? Avocado is also great on a BLT.","meta":{"section":"Cooking","utc":1534655551}} +{"text":"Jesus fucking Christ. So part of their house did you throw up on?","meta":{"section":"Cooking","utc":1560282116}} +{"text":"I think I'll do two.. Test one by putting it in cold water and then boiling it, the other one after I've boiled more water. BRB - gotta put two eggs in the freezer!","meta":{"section":"Cooking","utc":1529699657}} +{"text":"You'll probably need bacon too- chicken doesn't have enough fat to really flavor the dish unless you got some schmaltz on hand","meta":{"section":"Cooking","utc":"1389303401"}} +{"text":"Does your grocery store sell potted herb plants? They are grown enough to survive for a couple of months with just occasional watering. You can pick off what you need and let the smaller leaves (re)grow. Even if you immediately use the whole plant they are cheaper than prepicked fresh herbs.","meta":{"section":"Cooking","utc":1486662656}} +{"text":"Seems reasonable to me.","meta":{"section":"Cooking","utc":1492039355}} +{"text":"Maybe it's just me. I like plain and simple stuffing. I don't even like meat in my stuffing either. Just mirepoix, parsley, sage, rosemary and thyme. All mixed with turkey bone stock.","meta":{"section":"Cooking","utc":"1417068996"}} +{"text":"Here's a pic of the inside. It came from a high end cooking store. I see all clad pans in there and very high priced knives and such. I was told it was upward of $100. I see after some additional research that the issue is with the chemicals in the glaze. I guess I need to call the store and ask. Sur la table sells glazed, although undecorated and says it's OK to cook in. The inside is much rougher than the outside. Just the base. The inside of the lid is smooth. http://imgur.com/gMs5a1O I'll be so disappointed if I can't cook in it... As a serving dish I'll likely just return it \ud83d\ude10","meta":{"section":"Cooking","utc":1451349514}} +{"text":"Here is a useful chart of oils and their smoke points. It also includes Omega-3 information, if that's your thing. &#x200B; https://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points","meta":{"section":"Cooking","utc":1550615441}} +{"text":"If you can get a whole boar leg our shoulder, do carnitas. The fat content makes them incredible","meta":{"section":"Cooking","utc":"1335028547"}} +{"text":"Agreed - boiling is rarely a good idea for greens - Im still scarred by school dinners which invariably came with a side of sulphurous slime! Your method sounds absolutely sublime!!! :)","meta":{"section":"Cooking","utc":1551705216}} +{"text":"Yay! Kenji's awesome!","meta":{"section":"Cooking","utc":"1427243690"}} +{"text":"that looks suspiciously like a basic meatloaf recipe. I've done something similar during a fit of trial-and-error experiment cooking, and would recommend using breakfast sausage instead of ground beef, and sweet (red) onions.","meta":{"section":"Cooking","utc":1496564041}} +{"text":"Right, or the \"real\" 11 herbs & spices. These are mostly standard, although if I never see cloves or allspice again I'll be pretty good!","meta":{"section":"Cooking","utc":1489439057}} +{"text":"A brine (white meats) or marinade can give you some wiggle room and prevent drying on the grill. Also, in general with the more common grill meats (steaks, burgers, chicken) I start by cooking for a short time on rocket hot heat to sear the outside and then finish on low heat (oven or raised grill grate) until finished through.","meta":{"section":"Cooking","utc":"1406343764"}} +{"text":"After the entr\u00e9e I usually choose the starch. Usually that means rice, bread, or potatoes. After that I figure out how to get 2/3 of the plate to be plants. I factor in a lot of things, including color, so I can't really describe it. Basically I just imagine what it will look like on the plate, how it will taste, and how it cross contamination will taste. As for list items... that's something I struggle with too, often going with the staples; can't go wrong with crunchy salad and rice with teriyaki chicken!","meta":{"section":"Cooking","utc":1534985574}} +{"text":"Exactly. I grew up eating a lot of chiles, so when I hear that word, I'm thinking heat.","meta":{"section":"Cooking","utc":1550665583}} +{"text":"0. Get high.","meta":{"section":"Cooking","utc":"1338329068"}} +{"text":"you have a centrifuge for your kitchen??","meta":{"section":"Cooking","utc":1527624143}} +{"text":"I've made these candied jalape\u00f1os before and they're so good. http://www.foodiewithfamily.com/candied-jalapenos/","meta":{"section":"Cooking","utc":1468185957}} +{"text":"I understand the time schedule but any amount of reduction will improve the end result","meta":{"section":"Cooking","utc":"1423028206"}} +{"text":"Knife companies like money ?","meta":{"section":"Cooking","utc":1489876682}} +{"text":"Fuck that! Save that shit and cook with it! You can make vinaigrette, bacon flavored mayo, and cook all kinds of food in it to infuse it with bacon flavor.","meta":{"section":"Cooking","utc":"1406859702"}} +{"text":"It's a stew called Carne Guisada. The website is Skinnytaste, so she uses a lean cut of meat which was ok. When I switched to chuck roast, it was much better. The hot sauce / salsa is her Aji Picante. I used serrano peppers to keep the spice level in my range.","meta":{"section":"Cooking","utc":1545337350}} +{"text":"Sorry, I posted from my phone and forgot to update. Ingredients: 2 large white onions, sliced into thin strips 1 tbsp butter 1 quart beef stock 1 tsp each of nutmeg, fresh ground pepper, and seasoned salt ~1 cup of chardonnay ~1/4 loaf French bread ~2 cups shredded mozarella Sautee the onions with the butter and seasoned salt in a (hopefully) stainless steel pot under medium heat until they start to burn a little. Deglaze with the white whine and beef stock. Bring to a boil and reduce to simmer. Add the pepper and nutmeg and reduce for about 15 minutes. Ladel the soup into individual bowls and top with slices of the French bread (it doesn't have to be pretty). Make sure the bread soaks up the soup all the way and top with the mozzarella cheese. Broil until the cheese melts and starts to burn a little. Let cool for about 5 minutes and eat.","meta":{"section":"Cooking","utc":"1371698123"}} +{"text":"If you read my post carefully, you would have picked up on the word possible. The word possible does not mean always. You would have also picked up on how I said cooking rotten meat can still make you sick from toxin, but not bacterial proliferation which is a lot worse. I've eaten stanky rotten cooked meat several times with no adverse affect. It tasted just as stanky as it smelt. You haven't lived until you have eaten something stanky. Fact. Your mileage may vary.","meta":{"section":"Cooking","utc":1500597020}} +{"text":"Well, chicken breasts have almost no fat, so the difference might seem drastic. Here is a comparison of the two with calories the same. I also trim off the excessive fat from my chicken, breasts or thighs. In most dishes, I would rather eat less meat and have thighs. **Chicken breast** Calories 110 Calories from Fat 22 Total Fat 2.5g Saturated Fat 0.5g Protein 23.0g **Chicken thigh** Calories 110 Calories from Fat 36 Total Fat 4.0g Saturated Fat 1.0g Protein 20.0g","meta":{"section":"Cooking","utc":1458758968}} +{"text":"Are you still working as a chef? Is culinary school a good investment?","meta":{"section":"Cooking","utc":"1350540364"}} +{"text":"Damn, I forgot to add him too! I love that guy. Thanks for the reminder!","meta":{"section":"Cooking","utc":1558882052}} +{"text":"Butter is cheaper when bought in mass from a distributor. You could do it easily if you raised the price of each donut by several cent. If the quality difference is noticeable then by all means don't do it. But if a slightly more expensive donut is a lot more tastier, then I'd rather pay that at the donut shop down the street that uses real butter than not. Dude I just googled it, you can get 4 sticks of butter from Walmart for 5.50. Are you even trying?","meta":{"section":"Cooking","utc":1507095828}} +{"text":"I have an older version of this set from Zwilling J. A. Henckels, and I love it.","meta":{"section":"Cooking","utc":"1431972353"}} +{"text":"It's called tataki. Its done with beef too if anyone was interested.","meta":{"section":"Cooking","utc":1458038567}} +{"text":"You can't sharpen them at all I don't think. Very sharp until you chip them.","meta":{"section":"Cooking","utc":1534628451}} +{"text":"I was hungry and couldn't decide on a grilled cheese or pb&j. Delicious!!","meta":{"section":"Cooking","utc":"1327962803"}} +{"text":"Truth be told, I'll take a tenderloin over a strip, and especially a ribeye, any day.","meta":{"section":"Cooking","utc":1563136880}} +{"text":"How much tortilla chip crumbs are in your possession?","meta":{"section":"Cooking","utc":1464580725}} +{"text":"I've made them with peeps. The sugar caramelized quite nicely :)","meta":{"section":"Cooking","utc":1541817993}} +{"text":"That's a pretty fair point considering rice is grown in paddies","meta":{"section":"Cooking","utc":"1368284181"}} +{"text":"I personally can't stand the smell, so I don't think it'd be very good in food.","meta":{"section":"Cooking","utc":1461178892}} +{"text":"Technically mornay is with gruyere cheese, although most people use it to refer to any cheese sauce made that way now.","meta":{"section":"Cooking","utc":1534129963}} +{"text":"As a bachelor I would often make instant noodles using half the Oriental seasoning, 1Tbs of worcestershire, 1Tbs if frozen OJ concentrate, and whatever frozen vegetables I had (peas, corn, etc). Turned out pretty good most of the time.","meta":{"section":"Cooking","utc":1451657626}} +{"text":"This but go with the Guinness extra stout imo. Also if you can find Guinness foreign extra stout, buy that and drink it, it's one of the best stouts out there and alledgedly closer to what Guinness originally was. Unfortunately it's hard to find and the last time I saw it they were selling it in a four pack. Smoked porters are also great for braising.","meta":{"section":"Cooking","utc":1449877598}} +{"text":"Macaroni and cheese","meta":{"section":"Cooking","utc":1537647551}} +{"text":"Because #9 is graded as a higher quality than #10. Quality is a different metric than marbling, and looks at fat color and quality as opposed to just the amount of marbling.","meta":{"section":"Cooking","utc":"1436288470"}} +{"text":"It really depends on your meat source. raw meat is just fine to eat, it is the bacteria on it that can cause you great trouble. If you have a solid block of meat, searing all the edges is all the cooking it needs to be safe, after that it's just to taste. Now if you're doing ground meat, that's another issue, all the surfaces must be heated enough to kill anything on it so that means you've got to heat it through, or start with a good solid chunk of meat and grind it yourself.","meta":{"section":"Cooking","utc":"1383014919"}} +{"text":"A local church has First Friday events and I tried it there and it was both home made and delicious.","meta":{"section":"Cooking","utc":1544896649}} +{"text":"Oh man, Usinger's makes some good stuff. Don't think I've had their bacon. Might have to order some Usinger's down to NC for the holidays...","meta":{"section":"Cooking","utc":1541156538}} +{"text":"Work at a chicken plant now, sanitation is far from a main priority. I have the option of cheap meat from here but chose not to and buy from a grocery store instead and pretend that chicken is from a cleaner place.","meta":{"section":"Cooking","utc":1462216426}} +{"text":"yep, that looks like a good one. And how easy to add variety, think, pearl onions, peas, carrots, mushrooms. The possibilities are endless. The thing I would save this for would be the pastry. I knew it was basic pie crust, I didn't realize it needed the extra kneading.","meta":{"section":"Cooking","utc":1464987946}} +{"text":"There are tons of great macaroni & cheese recipes, but the basic recipe is good to know, because the base of the cheese sauce, your basic white sauce, can be modified to any taste. You basically start by making a roux, which is equal parts butter & flour (you can use oil instead of butter, but the flavor will change). I normally do 4 T butter to 1/4 cup flour. Melt the butter, then add the flour, and cook until it's golden, maybe around 5 minutes (don't skip this step, otherwise the sauce will taste like flour). At this time you can add salt/pepper/dried spices. Once that's incorporated, add milk (I use 2 cups), then cook over medium heat till bubbly. At this point, you can add shredded cheddar or any other type of cheese. I use cheddar with a bit of freshly grated reggiano parmesan. I'd use about 2 cups cheese total for this recipe. Be sure to add the cheese off of the heat; it will melt right in. Add to cooked macaroni, and you're good to go. But this recipe is great for adding things like cherry tomatoes, cooked broccoli or other vegetables, etc.","meta":{"section":"Cooking","utc":1528385383}} +{"text":"Interesting I didn't know that.","meta":{"section":"Cooking","utc":1509752863}} +{"text":"Deleted because Canadian Tire probably does you no good at all lol","meta":{"section":"Cooking","utc":"1420230948"}} +{"text":"Filipino chicken adobo with white rice might be a good recipe to try. It has pretty simple ingredients but takes some time to prepare.","meta":{"section":"Cooking","utc":1559070549}} +{"text":"I'm usually the only one in the kitchen. I, too, have injured myself several times though. Lots of cuts with plenty of blood or I stupidly burn myself in various ways (hot oil, grabbing hot pan handle, or hitting top of oven interior). Hubby has been burnt slightly with a hot pan or dish I've put on the dining room table, but nothing major.","meta":{"section":"Cooking","utc":1519740616}} +{"text":"Chef's knife, paring knife, and bread knife. If you don't eat a lot of bread, don't bother with a bread knife. Paring knives are for smaller cuts, and peeling stuff. Like peeling an apple or kiwi fruit or something along those lines. The chef's knife will be for your chopping, cutting, etc.","meta":{"section":"Cooking","utc":"1366392042"}} +{"text":"shakshuka! http://www.bbcgoodfood.com/user/3415276/recipe/shakshuka !! dice all the things!","meta":{"section":"Cooking","utc":1459124651}} +{"text":"**OXO Good Grips Adjustable Potato Ricer** Current $29.99 High $29.99 Low $29.95 Price History Chart | Screenshot | FAQ","meta":{"section":"Cooking","utc":"1400533687"}} +{"text":"Eh, guess I mssed the part where the mustard greens being used were preserved to begin with. OP is still a dick though.","meta":{"section":"Cooking","utc":1476727672}} +{"text":"Cottage pie.","meta":{"section":"Cooking","utc":1479251558}} +{"text":"That is a sexy crust and that crumb screams \"every recipe from Beard on Bread!!\"","meta":{"section":"Cooking","utc":"1383743786"}} +{"text":"I do have a sous vide setup, but it's not really needed. Just a gently simmering pot of water works fine.","meta":{"section":"Cooking","utc":1467388021}} +{"text":"Dude, you need inspirations more than techniques. I subscribe to a lot of cooking related YouTube channel and watch them randomly, not necessarily to follow recipes but to get me in the mood for cooking. Be patience and prepare to fail, you will get it eventually.","meta":{"section":"Cooking","utc":"1438240046"}} +{"text":"Wouldn't there be certain import taxes you'd have to pay? I'd think if your luggage were that valuable you'd have to declare it.","meta":{"section":"Cooking","utc":1511977427}} +{"text":"The flavor will have nowhere to hide","meta":{"section":"Cooking","utc":"1396236946"}} +{"text":"Personally I bought a small ceramic pan (brand is greenpan ceramic or some shit idk) for like $10 that works great for eggs, reductions, veggies, etc. I use cast iron for nearly everything else but having a very non-stick quick alternative is terrific. I've had this ceramic one for about a year and with near daily abuse it's still pretty fine, and if it dies I'll just replace it.","meta":{"section":"Cooking","utc":1495212744}} +{"text":"Not sure if this counts but in middle school every time I stayed the night with friends their parents made beef stroganoff. I had never had it before the first instance. After it happened a second time I thought it was weird. Then it kept happening, like eight times in a row with different friends. I started to think that just maybe all white people ate beef stroganoff every night. Then I started to think it was this weird joke my friends were playing on me by having their moms cook the same food. That was when I learned about conspiracy theories and really got into them. I never found out why/how it happened.","meta":{"section":"Cooking","utc":1560255444}} +{"text":"i only save it if i know i will have a use for it. otherwise i let it cool-> solidify -> wipe if all off and throw it in the trash","meta":{"section":"Cooking","utc":1486330548}} +{"text":"I listened to the whole podcast. Buttermilk would not qualify as brine because it's not salty. It's the salt in the salted-water brine that transports water soluble flavors to the interior of the meat.","meta":{"section":"Cooking","utc":1496855732}} +{"text":"Ewww","meta":{"section":"Cooking","utc":1466655963}} +{"text":"Holiday in Cambodia, where people dress in black","meta":{"section":"Cooking","utc":1561868811}} +{"text":"/r/breadit","meta":{"section":"Cooking","utc":1516638760}} +{"text":"Well into my 30s for me. I blame recipes for this. \"medium-high\" is so subjective. Kinda goes in hand with the \"brown onions for 3-5 minutes\".","meta":{"section":"Cooking","utc":1551987035}} +{"text":"I'd just bargain with her to get her to try some actual nutritious food. Skinny people get heart disease, too. It also sounds like she may have texture aversions or fear of certain food groups that she's not telling you about. That said, maybe try alterations to things she already likes to get her to open up about food. Examples: Panko breaded chicken tenders instead of flour based batter. Ask her how she feels about the texture change. Veggie burgers instead of meat. I recommend a recipe with black beans in it. Very healthy and cheap to make at home. Won't try a veggie burger? Add different toppings to a regular burger - really branch out and try less common burger toppings. Build outwards into other dishes using the toppings she likes.","meta":{"section":"Cooking","utc":1518899671}} +{"text":"Hamburger Helper Cheeseburger mac.","meta":{"section":"Cooking","utc":1547575756}} +{"text":"This looks very promising. Checks all the boxes that everyone's talked about. And it's different to what I've done in the past. Mainly, fenugreek and a shit load of butter.","meta":{"section":"Cooking","utc":1551796515}} +{"text":"I just trim up any dodgy leaves, cut a deep cross in the base to help distribute heat, and boil them briefly in large quantities of salted water until just barely tender. Simplest is best.","meta":{"section":"Cooking","utc":"1325836775"}} +{"text":"It's the bagged kind.","meta":{"section":"Cooking","utc":"1396807198"}} +{"text":"Well, some people like them at different times. My advice is feel it (and remember it), cut it open and it eat. It you like it, great. If not, either let it ripen more, or not as long. Don't let it get over ripe because then it is much harden to eat and ends up more like mush and juice. If you try to eat it before it ripens, try a little salt on it. Aside from that, the best way to learn is trial and error.","meta":{"section":"Cooking","utc":"1371518283"}} +{"text":"It's not \"usually\" sweet, theres a few options for it to be sweet. It's not like every single breakfast option is sweet. Besides, a little bit of sweetness in meals isn't bad at all. It's not like you eat breakfast and you eat enough sugar for 3 days, unless you eat like donuts for breakfast which is pretty rare. Pancakes and waffles generally aren't THAT sweet and it depends on the brand of cereal/muffins you eat.","meta":{"section":"Cooking","utc":1561251945}} +{"text":"Hinoura. I wanna get a Japanese knife so badly but I'm not prepared to drop 200$ or more on a single blade\ud83d\ude1e You have to explain it like saying you wouldn't use your phone as a coaster for your drink, like using a purpose made blade to open a package.","meta":{"section":"Cooking","utc":"1446041361"}} +{"text":">The outside it where contamination is Hey look at that! A (luckily not so) commonly believed cooking myth about chicken!","meta":{"section":"Cooking","utc":1496040179}} +{"text":"Yeah you can make basically the same thing with a japanese curry.","meta":{"section":"Cooking","utc":"1428516372"}} +{"text":"I use the back of a knife- the blunt edge. Why is a spoon better?","meta":{"section":"Cooking","utc":1449171941}} +{"text":"You could do a beautifully arranged antipasti platter with a number of different things (some you make yourself, some you purchase). Raw veggies, hummus and other pastes, crackers (glutenous and gluten-free). If you live somewhere where it's practical to grill, you can do a bunch of different kinds of squashes and potatoes and asparagus.","meta":{"section":"Cooking","utc":1516385018}} +{"text":"Worth noting too, depending where you are some grocery stores sell spices, oils, etc by the ounce, so if you need a specialty item you aren\u2019t stuck buying a whole bottle.","meta":{"section":"Cooking","utc":1531054062}} +{"text":"grueling?","meta":{"section":"Cooking","utc":1451515054}} +{"text":"Sugar.","meta":{"section":"Cooking","utc":1522187192}} +{"text":"I add Green Chilies to my mac and cheese...easy way to add some new flavor and spice.","meta":{"section":"Cooking","utc":1490282124}} +{"text":"I strongly dislike single purpose tools, but I make an exception for my sp\u00e4tzle press. Handed down from my grandma, it's bulky and heavy, but damn do I love that thing. And my wife loves it because it means she occasionally gets sp\u00e4tzle instead of semmelkn\u00f6del.","meta":{"section":"Cooking","utc":1539751939}} +{"text":"Haha well, up here I think we basically consider everything south of Bloomington-Normal to be southern Illinois.","meta":{"section":"Cooking","utc":1563825995}} +{"text":"heat is fine, humidity is what truly sucks donkey dick","meta":{"section":"Cooking","utc":1505331019}} +{"text":"You could put them in an omelette","meta":{"section":"Cooking","utc":1535661072}} +{"text":"I've done this many times. It's quite wonderful.","meta":{"section":"Cooking","utc":"1395554250"}} +{"text":"Mark Bittman's tomato paella is one of the most heavenly things I've ever made. Especially when good tomatoes are available. http://www.nytimes.com/2007/09/05/dining/05mini.html?ref=dining","meta":{"section":"Cooking","utc":"1389727515"}} +{"text":"> Infrared radiation is the best method for delivering high heat to food on a grill. Charcoal grills produce a lot of direct scorching infrared radiation that is converted to heat when it strikes food. Gas and pellet grills produce mostly convection heat. > > Is IR heating better? Dr. Blonder says \"IR energy is delivered faster than convection, but slower than conduction. So it can brown a little more effectively than a conventional grill but not as fast as a hot pan or grill grates. There are fewer hot spots from IR cookers. On the other hand, you can get thermal runaway with IR. If one section of the meat is dark, it absorbs more IR than the lighter sections. It browns, becomes darker still, and eventually burns.\" While it's bad writing style to first make a statement and later question it, I also find the section misleading. Thermal runaway is a disadvantage ONLY compared to convection, which itself has a less uniform heating pattern. Due to the uniform heating pattern, I find coals and their radiation heating generally superior for sausages and chicken legs.","meta":{"section":"Cooking","utc":"1406339450"}} +{"text":"I was using a lid, tried the tilted lid with okay results, tried the tin foil with slightly better results, and now tried tilted lid + way more oil for WAY better results. See my other more extensive comment.","meta":{"section":"Cooking","utc":"1421391471"}} +{"text":"Sure, but that's not what they were going for in this case.","meta":{"section":"Cooking","utc":1452808007}} +{"text":"Very kind of you but I can buy some on amazon :) again very kind of you but I don't want to be a bother haha","meta":{"section":"Cooking","utc":1537037021}} +{"text":"Make a Spanish Tortilla. It's an omelette with potatoes, and it's really really good. Jose Andres has a great recipe with potato chips, but there are some good traditional recipes out there too. Pretty simple to make as well.","meta":{"section":"Cooking","utc":"1394810684"}} +{"text":"MSG","meta":{"section":"Cooking","utc":1558539932}} +{"text":"low fodmap helps 70-80% of people with IBS, it's not an adult busybox. Maybe give it a try yourself and see if you can identify your triggers?","meta":{"section":"Cooking","utc":1535213574}} +{"text":"If you've got bacon or any fatty meat, you could make a carbonara. Takes maybe 15 minutes.","meta":{"section":"Cooking","utc":1512014099}} +{"text":"I kind of loosely based my recipe off a couple I found, and it's different every time. I make mine with some other veggies. I start off by soaking the beans (2 cups) overnight, then rinsing them. Important step! Really improves the digestibility and cooking time. Double the amount of water as there is beans, plus a tablespoon of Apple cider vinegar per cup: see here for why. If you want I can find a more academic source for that but this was the first result on google. I promise it's legit * Pulverize in a food processor (or chop if you like more texture) onions, garlic, carrot, and bell pepper (+/- anything you like) in olive oil. (Use as much veggies as you like, but just know that the more you use the less bean tasting its going to be) * Season with chili powder, pepper, paprika, salt, cumin... Layer the seasonings, so do some when you first start the saute and then another sprinkling once its really soft * Let it all get really soft- cook it low and slow, make sure to stir. * Add the beans and enough water or stock (Last time I used a bunch I had leftover: chicken, beef, pork, and veggie) to cover the beans. Simmer until the beans are cooked. * Puree in a food processor or blender until its smooth. If you want it more bean-y only process a few scoops. This is why I use the food processor to mince the veggies, so it makes it really smooth. For the shrimp I usually use a bit of Sazon seasoning or just pepper and garlic. Lightly saute until pink. Top with a heaping spoonful of sour cream (I personally recommend Trader Joe's organic- OMG the flavor!) or shredded cheese. Or both. Because dairy. Ninja edit: some stuff about soaking beans.","meta":{"section":"Cooking","utc":"1418099660"}} +{"text":"Well damn now mine too.","meta":{"section":"Cooking","utc":1543586263}} +{"text":"Technically I could probably do both in the space I have.","meta":{"section":"Cooking","utc":1555552144}} +{"text":"I like to add a few teaspoons to rice before putting it in the rice cooker. mix it well and it comes out great. Some have mentioned adding it to scrambled eggs, which also works great! Makes a fantastic mexican omlette if you add some chili powder and cheddar cheese. I also like to cook it into beef with some sazon spice for some southwestern style meals. Just experiment with it and see what you like!","meta":{"section":"Cooking","utc":"1446488081"}} +{"text":"But that just means you get free infinite oysters, why not let it keep multiplying.","meta":{"section":"Cooking","utc":1531885189}} +{"text":"beans and avocados","meta":{"section":"Cooking","utc":"1439730494"}} +{"text":"Just had shakshouka for lunch and it was awesome. http://en.m.wikipedia.org/wiki/Shakshouka","meta":{"section":"Cooking","utc":"1408358971"}} +{"text":"wasteful tho","meta":{"section":"Cooking","utc":1521939052}} +{"text":"wat","meta":{"section":"Cooking","utc":"1328667415"}} +{"text":"uh... coupons for your time? * 1 hour sous chef. * 1 hour kitchen cleaning post gastronomical magic-making. * 1 hour house decorating prior to next dinner party * 1 grocery run. * 1 stomach sacrifice (I'll be the guinea pig and try your new concoction) etc. Whatever he dislikes about his funnest hobby, make him a coupon for it. You can make multiples of some, like kitchen cleaning.","meta":{"section":"Cooking","utc":"1411607157"}} +{"text":"The Stove Top chicken bake recipe. So good.","meta":{"section":"Cooking","utc":1543374933}} +{"text":"One hand actually, then you dont have to put the burger down while you drink your beer and eat your fries.","meta":{"section":"Cooking","utc":1501044258}} +{"text":"Bread, mayo, pickles, peppers, cheese, meat, mustard, bread.","meta":{"section":"Cooking","utc":1450035926}} +{"text":"Tomato soup and grilled cheese","meta":{"section":"Cooking","utc":1471923390}} +{"text":"Thank you!! Will give this a go tonight as I just bought some baby kale instead of spinach to try. Do you know by chance- one way I've been able to eat spinach kinda cooked is by throwing it on a pan with just some olive oil to sautee (I guess also fry?) it. Is it beneficial to throw water in to create a steam effect or?","meta":{"section":"Cooking","utc":1545065096}} +{"text":"I would argue it is entirely subjective and trying to argue otherwise is a fools errand.","meta":{"section":"Cooking","utc":1564600123}} +{"text":"No idea when they are opening up actually... and I've been looking into it. I generally go by after I get done having a few drinks at Ace to see the progress and to see if they have a sign when it says they are finally opening.","meta":{"section":"Cooking","utc":1515021892}} +{"text":"I like the idea of baking the hot dogs. I've never tried that before.","meta":{"section":"Cooking","utc":"1419826803"}} +{"text":"Australia is a wonderful place. We have many national dishes as our cuisine is evolving and heavily influenced by our multi-cultural population. Growing up, fresh white bread, butter and sprinkles (hundreds and thousands) = fairy bread a staple at all children\u2019s parties in my youth. Lamingtons, meat pies, pavlova. But we are continuing to evolve. Have you tried vegemite? On toast with butter (only use a scrape). You try mine and I will try yours \ud83d\udc8b","meta":{"section":"Cooking","utc":1543822525}} +{"text":"> prepared mustard? prepared how? Mustard is a tiny seed. You can find whole seeds or powdered seeds. When you add water/vinegar/whatever to it to make a condiment out of it, it becomes \"prepared mustard\".","meta":{"section":"Cooking","utc":"1354422388"}} +{"text":"Italian meringue is a completely different method. The one you use sounds similar to French meringue, but even so, French normally uses granulated sugar. Italian meringue only uses sugar in the syrup and then you pour it straight into already whipped egg whites and then keep whipping until it cools down and is stiff. I just found this recipe that might be less finicky since it also has maple syrup in it. You could replace the orange juice with yours.","meta":{"section":"Cooking","utc":1559767076}} +{"text":"I prefer to slice the top off the brie and put the filling inside.","meta":{"section":"Cooking","utc":1450824749}} +{"text":"I was hoping it would be the state fair butter sculpture","meta":{"section":"Cooking","utc":1563854683}} +{"text":"I've eaten relish from the back of the fridge that was half-gone and 3 years old. Still standing.","meta":{"section":"Cooking","utc":1462594331}} +{"text":"The essence of pure flavour.","meta":{"section":"Cooking","utc":1506729126}} +{"text":"mmm. Knowledge. Thank you.","meta":{"section":"Cooking","utc":"1439310591"}} +{"text":"Alright, so I found this video of Alton Brown disproving the searing myth. Tl;dw: Seared/baked steak loses 19% of its weight, baked steak only loses 12% of its weight. I wouldn't necessarily question my instructor, because he is much older than me and was definitely trained differently. We find out new information constantly. I'm sure I was taught plenty of things in grade school that have been disproved. I will say this, though: whether you sear or don't sear, please, for the love of god, SEASON! I grew up with a full-time working mother who would make easy/quick meals for dinner (not blaming her), but she NEVER seasoned our meat. Ketchup and I were very close friends, as a child.","meta":{"section":"Cooking","utc":1506020663}} +{"text":"I did say that I knew nothing about an instapot and was speaking of a normal saucepan, but thanks for chiming in.","meta":{"section":"Cooking","utc":1533510717}} +{"text":"Have you never gotten drunk and made pizza dough? It's a good combination. Or make some while breakfast is cooking, let it rise while you eat, punch it down and chill it after you clean up.","meta":{"section":"Cooking","utc":"1416880976"}} +{"text":"Does canadian syrup have a similar grading to american syrup? http://www.sugarbushfarm.com/product_images/uploaded_images/syrupgrades.gif","meta":{"section":"Cooking","utc":"1397138105"}} +{"text":"Wegmans sells both if you don't have any Asian markets. Just thought I'd mention it as I have friends in areas that have Wegmans but no ethnic stores.","meta":{"section":"Cooking","utc":1556936717}} +{"text":"Man, if it smells bad, I just wouldn't be able to use it myself. The turning brown is not as worrisome to me as the smell.","meta":{"section":"Cooking","utc":1485718204}} +{"text":"I always burn my beans a little. It tastes heavenly for me","meta":{"section":"Cooking","utc":1545928886}} +{"text":"The page lasts for a month or longer as well. Use it for sauces, dressings, add it to a marinade, eat it as is! I put a pulled pork Sandwhich on the menu with smoked tomatillo salsa, provolone cheese, fresh guacamole on a torta but the dagger, the dagger are these pickles I make with the habanero vinegar. So good!","meta":{"section":"Cooking","utc":1476816843}} +{"text":"WHOA. Festivals in Munich are better than the states!","meta":{"section":"Cooking","utc":"1380124704"}} +{"text":"I've got food poisoning and this thread is making me sad.","meta":{"section":"Cooking","utc":1459623404}} +{"text":"That's the toaster oven I have and I'm very happy with it. The only negative is that it can't hold a small pizza and DO NOT PUT ANYTHING ON TOP OF IT. It actually burned my pot holders that I thought would be safe to leave on top of it. Also, if you buy it from WalMart (order online and pick up at store as it's cheaper and shipping is free) you can extend the warranty 2 years for $5.","meta":{"section":"Cooking","utc":"1395256796"}} +{"text":"The rule of thumb I follow is if the recipe doesn't say, assume its to be used as its stored.","meta":{"section":"Cooking","utc":"1423366013"}} +{"text":"Kerrygold is from Ireland","meta":{"section":"Cooking","utc":1506754770}} +{"text":"The channel only focuses on cooking the food, you never see the chef https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw","meta":{"section":"Cooking","utc":1449941294}} +{"text":"Any casserole or pork chop recipe that involves dumping a can of cream of _____ soup over it. I don't need a recipe to tell me how to do that. If I'm browsing recipes, it's because I want to make something from scratch!","meta":{"section":"Cooking","utc":"1337949459"}} +{"text":"IMO the crust is about the flavor that browning produces rather than its texture, so not a problem for me.","meta":{"section":"Cooking","utc":"1395425678"}} +{"text":"I just don't know....","meta":{"section":"Cooking","utc":"1447952222"}} +{"text":"I mean, can you post a video of you doing it? I don't really know how to test this because I don't want to do it but there's sources saying otherwise. The liquid won't make a difference really if they're the same temperature, at least with oil versus water. http://www.antiscald.com/prevention/general_info/table.php 60c: 3 seconds for 2nd degree and 5 seconds for 3rd degree","meta":{"section":"Cooking","utc":1449621648}} +{"text":"I wonder how close this is to the Dominican longaniza.","meta":{"section":"Cooking","utc":"1416837008"}} +{"text":"I have one, but have never used it.","meta":{"section":"Cooking","utc":"1341755971"}} +{"text":"My one tip is that if you do any meat butchering, make sure you have a good knife. Don't be like my mother and try to butcher things with a serrated paring knife or something like that. You want a chef's knife or a butcher's cleaver, depending on how big the thing you are cutting is. You want it sharp and somewhat heavy. I know this sounds weird, but sharper knifes are safer because you need to use less force on the knife to get it to cut. Putting a lot of force behind a knife is how fingers get lost. You also want the knife to have a little heft because when butchering meat you do have to cut the occasional joint or small bone. Again, not a job for a pairing knife. Happy cooking, I'm hitting the hay but if you ever have questions, feel free to PM me.","meta":{"section":"Cooking","utc":"1447226143"}} +{"text":"You know, every time I order out they never give me enough sauce so I end up making my own and I never regret it Mayo is a great base, and it's easy as fuck to make: 1Egg yolk' a little dollop of Dijon mustard, a squeeze of lemon juice in a mixer or blender. Turn it on and drizzle about a cup of olive oil in. Homemade mayo is always better. If I order sushi I mix that with wasabi, wasabi mayo is proof God exists. sriacha for deliciousness with fried stuff The juice from chipotle for Mexican flare Relish for tartar Buttermilk for a ranch dip Anchovy and mustard for Caesar dressing Another great base is basic yogurt Mix with garlic and cucumber for tzasiki Lemon and Herbs for just herb dip Capers and onions goes good on fish Horseradish too Ketchup and horse radish is cocktail sauce Mayo and ketchup is thousand island Mustard and mayo is just a good dip Then there's the mother sauces, most of them start with a roux: A roux is made by heating equal parts fat and flour. You leave it until the flour has been cooked. It should smell like toasted bread and take on a blonde appearance. Some recipes call for darker roux A bechamel is what happens when you add milk to your roux A veloute is what happens when you add a add a white stock like fish or chicken to your roux An espagnol is what happens when you add brown stock like beef or duck to your roux (it's also called gravy) A tomate is what happens when you add tomato pur\u00e9e to your roux Then there's emulsifications, mayo falls into this category. When something has been emulsified it means they are mixed until they cannot separate. You usually need an emulsifier, this keeps everything neat and tidy. A common emulsifier is egg yolk Hollandaise is what happens when you emulsify melted butter with air. Think of it as mayo. But instead of oil you're using butter. Put a stick of butter in a double boiler, add an egg yolk and get to whipping. It's amazing. You can easily make mustard by grinding seeds up in a coffee grinder, adding red wine vinegar and salt and letting it sit Ketchup is strained tomato sauce, sugar, and red wine vinegar Hot sauce fermented chili peppers. Add fresh hot peppers to a jar that's CLEAN, cover with salt. Cover and leave in a warm dark area, shaking it every other day, opening it to burp it every now and then. Pur\u00e9e and strain. You can make a basic Mexican sauce with dried peppers, I use ancho and guajillo. Toast and de seed them, make a bed of sliced white onions in a large skillet, add your peppers to the top of it, fill with about a half inch of beef stock, oregano and salt, cover and simmer for 30 mins. Pur\u00e9e and strain. Add tamarind paste and dark chocolate and cumin and cinnamon for a basic mole Grill tomatillos, peel, pur\u00e9e with onions, cilantro, jalape\u00f1os, lime juice and garlic for a salsa verde. Grill Anaheim or hatch chiles, peel and chop with garlic for a New Mexico style green chili Add fish sauce to any of the above chili sauces for a Thai inspired chili sauce Equal parts fish sauce and brown sugar, water for a Vietnamese dipping sauce Fish sauce, peanut butter and soy sauce for a peanut sauce Fish sauce, brown sugar water and onions will reduce and make a great glaze for grilled chicken Equal parts soy sauce and rice vinegar with a touch of sesame oil for a Korean style dipping sauce Soy sauce and brown sugar makes teriyaki sauce Black bean hummus and fish sauce makes a really remarkable Korean inspired sauce for tofu Soy sauce mixed with tahini for a super great sesame glaze for chicken Soy sauce and lime juice is a great dipping sauce for fish or dumplings Rice vinegar and cucumber makes a great refreshing sauce for rice","meta":{"section":"Cooking","utc":1465701722}} +{"text":"Uh. Fruit and veg?","meta":{"section":"Cooking","utc":1484729256}} +{"text":"Basil, oregano, I often use adobo seasoning (it's kind of cheating, but such a versatile mix). I'm blanking on other suggestions at the moment. :(","meta":{"section":"Cooking","utc":1505927552}} +{"text":"do u miss westland mall though LOL","meta":{"section":"Cooking","utc":1563840994}} +{"text":"Global 8 inch chef's knife here. Only knife I ever use, could never replace it. Good buy!","meta":{"section":"Cooking","utc":"1327235945"}} +{"text":"I will always upvote these catch-and-cook posts; there's something very wholesome and satisfying about them. Caught a barracuda last year, which I made it into ceviche, and it was immensely pleasing. I think I might have to break out the spear gun this evening and see if I can get me some lionfish. You get extra satisfaction points when you remove an invasive slecies","meta":{"section":"Cooking","utc":1528825232}} +{"text":"Diced tomatoes, Italian sausage, onion, green pepper, mushrooms, celery, garlic, Italian seasoning, chili powder, and crushed chilis. On a medium high heat. Brown the meat. Sweat the vegetables. Add the tomatoes. Add the seasoning. Then allow the whole thing to reduce and darken in color. The whole thing should take less than 30 minutes from beginning to end.","meta":{"section":"Cooking","utc":"1335839985"}} +{"text":"I know this sounds like a stupid question, but this is the \"what is your secret\" thread - when you say \"fry\" I assume you mean pan fry and not deep fry, right? Because now that I think about it... deep fried burgers... hmmm...","meta":{"section":"Cooking","utc":1457929125}} +{"text":"No, the lack of water. there is no water in it. those gums are probably the balance for the weird powder crap, the rest is just strange artificially flavored and sweetened chocolate.","meta":{"section":"Cooking","utc":1528160787}} +{"text":"OH! And all of Angela's risottos are cheeseless.","meta":{"section":"Cooking","utc":"1401757645"}} +{"text":"Who is Disco Stu?","meta":{"section":"Cooking","utc":"1363282566"}} +{"text":"Made this twice and both times it was perfect and my roommate and I finished eating one in under a day. Seriously amazing. That glaze is addictive!","meta":{"section":"Cooking","utc":1556733193}} +{"text":"I've serving the 40 garlic clove and chicken dish with pasta.","meta":{"section":"Cooking","utc":1560029346}} +{"text":"I made this Asian cucumber salad last Sunday (required 4 Thai chilis) and it turned out great! used the leftover juice to marinate some chicken in (added a bit more sesame oil then) 2 days later. http://allrecipes.com/recipe/asian-cucumber-salad/","meta":{"section":"Cooking","utc":"1433453784"}} +{"text":"File a warranty claim","meta":{"section":"Cooking","utc":"1419917329"}} +{"text":"Yes, it does depend on the type of rice. For a white rice, I usually use Jasmine. The pot I use to cook rice in has a glass lid so I can check it without removing the lid. For 3 cups of cooked rice, rinse 1 cup of uncooked rice and let drain while you bring 2 cups of water to a boil. You could add 1 tsp. chicken, beef or vegetable bouillon base for flavoring if you want. Once the water comes to a boil, stir in the rice, cover, reduce to a simmer, and cook 15 - 20 minutes until all of the water has evaporated. If your pot has a glass lid, you can just tilt the pot to see if any water remains. Once done, remove from the heat and let rest until ready to serve.","meta":{"section":"Cooking","utc":1517164601}} +{"text":"I can't really explain it, but the first time you smell everything coming together in a stew. When you first start it's easy to smell all the individual components being cooked. The beef, the sofrito/mirepoix/trinity, the tomatoes, herbs, spices, whatever else. But there's a point when they've all been cooking together for a little while, maybe around the hour mark, when you first smell the combined married flavors all together and it just sings. Probably has to do with the fact that I'm persian and my favorite smells were my mom cooking some khoresh all day.","meta":{"section":"Cooking","utc":1554832238}} +{"text":"Hmmm, can't format properly. It's fr\u00e8re, except I'm a soeur Haha, and I've just become as pedantic as the people who drive me crazy on this site.","meta":{"section":"Cooking","utc":"1334629480"}} +{"text":"I love baked tuna noodle casserole, with bread crumbs and parmesan on top! Mmm yummy!","meta":{"section":"Cooking","utc":"1421494755"}} +{"text":"If texture is that important, you can easily make a creamy, real cheese sauce at home in under ten minutes starting with a basic roux. In which case you would have the creamy texture in addition to the superior flavor.. And even if you don't want to bother with making a sauce, I'd opt for stringy, delicious cheese over creamy neon plastic.","meta":{"section":"Cooking","utc":"1361802258"}} +{"text":"Can we see a picture? Some of us are visual critics.","meta":{"section":"Cooking","utc":1537025580}} +{"text":"Now how about cooking a wild turkey with some Wild Turkey?","meta":{"section":"Cooking","utc":"1352426117"}} +{"text":"Macadamia in a white cookie with chips is awesome. Macadamia double chocolate doesn't taste different from walnut double chocolate, for example... so why pay extra for macadamia?","meta":{"section":"Cooking","utc":1520437962}} +{"text":"I mostly use ghee. What did you see margarine being used in?","meta":{"section":"Cooking","utc":1526055128}} +{"text":"Durability and weight mainly, a plastic board is much more susceptible to being knocked around simply due to being vastly lighter for one. Though that same lightness may be an actual benefit depending on how you see yourself using it. As for the durability a high quality wood cutting board if well maintained will last a *very* long time through a significant amount of abuse. Meanwhile plastic can only take so much before it needs to be replaced. Additionally wood has the benefit of looking significantly better (in my personal opinion anyway) and having the possible advantage of being turned into an entire counter/island for an absolutely massive work surface if you wanted to go that route. The main durability concerns are mostly going to be gouging into the board, especially if you are using something like a cleaver and swinging with force through bones you will quickly destroy a normal plastic board. Assuming you aren't going to be doing that it will still inevitability accumulate many little scratches that would be recovered in a wooden board during maintenance. If you intend on running it through the dishwasher its lifespan will dramatically decrease due to the likelihood of warping but I don't count that against it really since it isn't like you can through wooden boards through a dishwasher anyway. At the end of the day despite being a crazy elitist personally who loves his high quality wooden cutting board I'm pretty sure what you are looking for is a plastic one. Just make sure to get the biggest size the other person has room to put it since it really is a massive pain to work on a tiny little board. Plastic trades top end quality and lifespan for ease of maintenance and weight/thickness as well as being significantly cheaper and that sounds like where your priorities are at. Though for real make sure to tell them not to try and put it in the dishwasher, depending on the washer it really can ruin them really fast, plastic easily warps when heated and things get surprisingly hot in a modern dishwasher.","meta":{"section":"Cooking","utc":1551340452}} +{"text":"I wonder if you'd like this one: https://www.budgetbytes.com/will-skillet-mac-cheese/","meta":{"section":"Cooking","utc":1544718588}} +{"text":"You should make quiche from scratch- it\u2019s way too cheap and easy not too. I bet that would get rid of the metallic taste too.","meta":{"section":"Cooking","utc":1525173724}} +{"text":"It's not really used for anything, just add some to something you wanna give a extra kick to.","meta":{"section":"Cooking","utc":1518816131}} +{"text":"boil them,grill them,slice them and pan fry them..throw them in a george foreman... cook them whichever way they taste good to you...","meta":{"section":"Cooking","utc":"1356029711"}} +{"text":"Hmmm interesting, I was actually born in africa, but only lived there until I was 6, so i dont really remember having any discussions about butternut squash. And yeah i can't stand that stuff either.","meta":{"section":"Cooking","utc":1514551089}} +{"text":"ranch dressing. Or any of those vegetable dips like in those crudit\u00e9 platters. Another solution that I like, is very briefly warming up the broccoli on a pan with a little soy sauce. The soy sauce soaks into the florets and gives a nice flavor combination without cooking the broccoli too much. Oh, and melting cheddar cheese over the top is always good","meta":{"section":"Cooking","utc":"1349645168"}} +{"text":"He is no longer associated with ATK.","meta":{"section":"Cooking","utc":1547129216}} +{"text":"I didn\u2019t say white wine doesn\u2019t go with beef, or even in a sauce. Simply red wine pairs better with beef. Which it does. The chances are you aren\u2019t getting a traditional recipe in a restaurant as it takes a long time to cook. A very long time.","meta":{"section":"Cooking","utc":1536116804}} +{"text":"They are Japanese and world renown for quality, design is simple","meta":{"section":"Cooking","utc":1540773245}} +{"text":"Who could pass up roast beast sliders with horseradish mayo!","meta":{"section":"Cooking","utc":1533502139}} +{"text":"Reduce the fat and/or reduce the leavening agent, and increase the eggs in the recipe. Essentially, make your recipe less cake like and more crepe like. Tell me your recipe and I will tell you how to adjust it to get the result you want.","meta":{"section":"Cooking","utc":1553050666}} +{"text":"Extra spicy Mapo tofu. Your mouth will be too busy being both numb and on fire to taste the tofu.","meta":{"section":"Cooking","utc":1541513643}} +{"text":"Then you're an idiot.","meta":{"section":"Cooking","utc":"1401466792"}} +{"text":"Nice, thanks!","meta":{"section":"Cooking","utc":1452690345}} +{"text":"Sounds so good. Instead of using a slurry, I add maybe a cup or two of tortilla chips. The masa used to make them makes a good thickener!","meta":{"section":"Cooking","utc":"1440182022"}} +{"text":"> jar of failure :( :( :(","meta":{"section":"Cooking","utc":1466699058}} +{"text":"I like a waffle halfed on two plates each with a chicken strip, one plate gets maple syrup other side gets hot sauce.","meta":{"section":"Cooking","utc":1450592848}} +{"text":"I wouldn\u2019t worry about it too much personally. If you are worried about it, the best option is to use an enameled Dutch oven.","meta":{"section":"Cooking","utc":1557277034}} +{"text":"Nicely downvoted. You clearly don\u2019t know Taiwanese. All about the food.","meta":{"section":"Cooking","utc":1558941660}} +{"text":"or grilled haddock","meta":{"section":"Cooking","utc":"1369161798"}} +{"text":"I've been putting a teaspoon of vinegar in the one pound loaves of bread I bake. It makes a noticeable improvement while being easy and damned cheap. If anyone bakes bread, add a little vinegar to your next loaf. I bet you'll keep doing it.","meta":{"section":"Cooking","utc":1458367640}} +{"text":"Agree but I don't want to be responsible for others sickness, especially on here. Haha. I've frozen beef chili and brought it out maybe three months later. A lot of cooked food can be kept up to 6 months if you can avoid freezer burn otherwise it'll taste terrible.","meta":{"section":"Cooking","utc":1485124078}} +{"text":"Awesome- thanks for the lowdown! And save a few stripers for us New Englanders... :D","meta":{"section":"Cooking","utc":"1335238594"}} +{"text":"Butter chicken from scratch. It's deceptively easy, everybody who's ever eaten at an Indian restaurant or buffet loves the stuff (ask your friends to name one Indian dish and there's about an 80% chance they'll blurt out 'Butter chicken!'), and everybody thinks that it's some kind of impossible thing to perfect. It took me a handful of times before I was satisfied with it, and everybody fawned over it like I was some sort of kitchen god... so now it becomes one of my \"hold my beer and watch this\" dishes whenever I have to cook for a group of friends.","meta":{"section":"Cooking","utc":1527607125}} +{"text":"Steel wool is goo to use. It's a bit more delicate. Oil it afterwards. Next time use more oil instead of butter.","meta":{"section":"Cooking","utc":"1408845393"}} +{"text":"sorry to say that I\u2019m the same and it hasn\u2019t changed and i\u2019m 23 now ... I just prefer canned green beans so much. I love them but I really dislike fresh green beans","meta":{"section":"Cooking","utc":1554213925}} +{"text":"- Deep fried bacon. - Bacon wrapped eggs. - Deep fried, bacon wrapped bacon.","meta":{"section":"Cooking","utc":"1339299040"}} +{"text":"I make my lava cakes in silicone cupcake liners. They turn out great if they are thin enough to easily turn inside out for plating.","meta":{"section":"Cooking","utc":1516467147}} +{"text":"I like to roast them in the oven with olive oil, and coat them in spices for munching. Like this.","meta":{"section":"Cooking","utc":1474922707}} +{"text":"She's interested in it for the nutritional benefits.","meta":{"section":"Cooking","utc":"1439790611"}} +{"text":"How the hell does one marinate meat for months without it going bad? Sorry matey, I'd like a source on that.","meta":{"section":"Cooking","utc":1462212840}} +{"text":"Yeah sorry, not a native speaker.","meta":{"section":"Cooking","utc":1542697823}} +{"text":"Wow those onions, superb!","meta":{"section":"Cooking","utc":"1425997831"}} +{"text":"Where were you all the times I was on the toilet with burning balls / instant regret?","meta":{"section":"Cooking","utc":1522359089}} +{"text":"I can\u2019t eat cauliflower but this is a good idea for sure.","meta":{"section":"Cooking","utc":1520207997}} +{"text":"Use metal bowls and metal whips that you put in the freezer. Then put ice and water in the sink. You'll ship it there. The cold makes it so fast","meta":{"section":"Cooking","utc":1541823054}} +{"text":"If I learned anything from pubg it\u2019s take your pan everywhere","meta":{"section":"Cooking","utc":1513038012}} +{"text":"I made mayo from scratch and it was indistinguishable from an off the shelf jar. And it didn't keep as long.","meta":{"section":"Cooking","utc":"1436100070"}} +{"text":"This is all true. It is not \"hard\" to cook with cheap SS, but it is more difficult I guess Of course you can produce amazing dishes with any pan, just maybe not as easily or consistantly The differance is mainly in conductivity, besides obvious advantages as ergonomics and the like. SS is a poor conductor, and being thin, only maximizes this. The result is a pan that does not heat evenly, and can not hold onto its heat well. This means uneven cooking(some things will burn while others will not even brown), extended cooking times from poor heat retention and of course the durability and susceptibility to warping/discoloration/chiping is a lot higher. High quality SS pans layers SS, Aluminum, Copper and Iron to take qualities of other metals and make a pan that gives you an incredible even heating surface that retains its heat well(or poor in some cases which can be a good thing). SS is mainly used as the external metal, as it looks amazing, easy to clean, doesn't tarnish well, and is non reactive.","meta":{"section":"Cooking","utc":"1329869880"}} +{"text":"At first I was like, oh, 140 comments, there must be a lot of chili wisdom in this thread. Then I saw that 75% of them are just op saying \"Oh, interesting!\" Damn.","meta":{"section":"Cooking","utc":1525719301}} +{"text":"I think I\u2019m gonna find a smaller, cheaper cut of meat to throw on the grill to test flavor with. I don\u2019t want to invest a ton of money and time for an experiment. Haha. Good thought on the bbq sauce. It makes me wonder how the vinegar is offset by the other ingredients so it\u2019s not too harsh.","meta":{"section":"Cooking","utc":1563229336}} +{"text":"Those are pre-seasoned, by the way, so you may not need to add pepper or much salt.","meta":{"section":"Cooking","utc":1522361326}} +{"text":"Fuck Alton brown that shit works","meta":{"section":"Cooking","utc":"1440881139"}} +{"text":"Qfc is having a major sale on spices and I got a glass jar of saffron for $10!","meta":{"section":"Cooking","utc":"1398635181"}} +{"text":"When you roast a chicken, put a little on. It's gorgeous.","meta":{"section":"Cooking","utc":1517868415}} +{"text":"Prep time: 5 minutes Cook time: 15 minutes Ingredients: 4lbs cooked chicken","meta":{"section":"Cooking","utc":1562857693}} +{"text":"Put them in the oven at a really low temperature and they'll separate out. Then you can cook them as normal.","meta":{"section":"Cooking","utc":1486627048}} +{"text":"For three days, this has been on my frontpage. Three. And every day I've been saying \"meh, I don't want to look at the pretzels.\" I just looked at the pretzels. It was worth every pixel of the photo, every delicious pretzely curve. Would nom.","meta":{"section":"Cooking","utc":"1343142345"}} +{"text":"Surely not anything from Food Network","meta":{"section":"Cooking","utc":1507475519}} +{"text":"I used to add cinnamon into my drip coffee maker before brewing and I don't think I've ever had issues. How did it break it?","meta":{"section":"Cooking","utc":"1439508040"}} +{"text":"Some of them were leftovers, but at least a few were full size. The mashed potatoes, hot dogs, and Mac and cheese were definitely fresh because I remember seeing her peeling potatoes and making the Mac and cheese on the stove.","meta":{"section":"Cooking","utc":1560218290}} +{"text":"Just because it's there doesn't mean it's any good. We recently had someone come in to start as a kitchen manager -- trained chef, owned a restaurant, all that jazz. Motherfucker brings in this knife roll filled with Henkels so poorly sharpened that they were all but unusable. His chef's knife had actually had so much stock removed that the blade had changed shape, the edge took on a concave profile just above the heel. You couldn't do a normal slice or chop motion with the thing, it was ludicrous. It won't be long before you start to see premature wear on the knife. If your knife is worth $90, it's worth the $5 to have it professionally sharpened every few months. With proper honing, maintenance, storage and care you shouldn't have to *sharpen* the thing often at all. For reference, I work in a restaurant and our knives are sharpened every two weeks. They're also used to cut more vegetables in a day than most people at home with handle over the course of a few months. When cared for properly, cleaned and honed on a regular basis this is often enough. **tl;dr -- Unless you're cooking for several hundred people every time you pick up a knife, this is counterproductive and damaging to your tools.*","meta":{"section":"Cooking","utc":"1376499717"}} +{"text":"The only thing i would consider then i an actual food processor and just pulse 5-8 times after adding all your ingredients, with the lettuce being the last ingredients.","meta":{"section":"Cooking","utc":1482091936}} +{"text":"At the moment I have a list of chilli con carne, Bologneses/lasagnes/pasta Bolognese, Shepard's pie. I have cooked and froze them all today! Lunches and a few dinners stowed away for a rainy day :)","meta":{"section":"Cooking","utc":1548024088}} +{"text":"Sounds delicious! Do you have a recipe? Or is it a standard sausage roll recipe with some blue cheese added to the meat mix?","meta":{"section":"Cooking","utc":"1446640086"}} +{"text":"I find it best on a hearty wheat bread toast and not so good on white or sourdough. Haven't ever added the butter but that sounds quite decadent. Also goes well on most fruits. Edit: Extra copy of text in there. Oops.","meta":{"section":"Cooking","utc":"1343670098"}} +{"text":"Do you have a good recipe to follow? I always thought thai curry took hours!","meta":{"section":"Cooking","utc":"1416933095"}} +{"text":"Well the sauce is full of cheese, so...","meta":{"section":"Cooking","utc":1537562501}} +{"text":"Wow, your people really like soup. I'm going to second the bread / crostini idea. Make cheesy gruyiere croutons to float on top of the soup like you would for French Onion.","meta":{"section":"Cooking","utc":"1418765654"}} +{"text":"For me, it meant that cookies were iminently forthcoming, esp around Christmas time!","meta":{"section":"Cooking","utc":"1383679114"}} +{"text":"This was just on Masterchef Australia a week ago when Lorraine Pascale came to the Masterclass. It looked delicious. Edit: It's Season 4, Episode 30 if you want to find it. The chef is smoking hot.","meta":{"section":"Cooking","utc":"1340558292"}} +{"text":"It's a pie, Mike. Bake it like a pie.","meta":{"section":"Cooking","utc":1455921673}} +{"text":"Thinly sliced.","meta":{"section":"Cooking","utc":1494627736}} +{"text":"Funyuns. The factory's most perfect non-food.","meta":{"section":"Cooking","utc":1560539186}} +{"text":"Sauted or roasted Asaparagus w/ lots of garlic and butter. Or bacon grease!","meta":{"section":"Cooking","utc":1561378937}} +{"text":"I havent, but I have tried using a fine mesh strainer as someone else on this thread suggested, and it did result in cleaner poached eggs. The only thing tricky with the mesh strainer is it can be a little tricky to get the egg back out of it without breaking the yolk.","meta":{"section":"Cooking","utc":1470343965}} +{"text":"How does that even happen? That\u2019s wild lmao","meta":{"section":"Cooking","utc":1554149905}} +{"text":"If it is stainless and non-coated you should be fine. Some food may stick to the scratches more than usual and it might be harder to clean it out but over time it will go away.","meta":{"section":"Cooking","utc":1451321409}} +{"text":"I have one of those because it came with my mortar and pestle. Now I know what it's supposed to be for","meta":{"section":"Cooking","utc":1523836780}} +{"text":"Fuck, you beat me to it","meta":{"section":"Cooking","utc":1557604070}} +{"text":"Meat in the west is still pretty clean even with all the mass production in place. Sure we hear about horrible outbreaks when things go bad, but given the sheer scales of the productions, it's pretty rare.","meta":{"section":"Cooking","utc":"1436400942"}} +{"text":"Lasagna recipes vary greatly. What recipe you used would help with specifics...but in short lasagnas tend to call for lots of watery ingredients. Make sure you drain/cook off that water really well.","meta":{"section":"Cooking","utc":"1384751598"}} +{"text":"\"Recipes daily\"","meta":{"section":"Cooking","utc":1518359960}} +{"text":"I already see stew mentioned, bit chili is another one. We can bust out a chili my wife and I both enjoy a lot in about 45 minutes and it'll last us a week for lunches and dinners.","meta":{"section":"Cooking","utc":1556463815}} +{"text":"Late to the party (just browsing what I missed the last few weeks laid up with a back injury), but this was posted two years ago here (first comment). I've made it half a dozen times and it always turns out great. I add mushrooms and black olives as toppings. You'll see a comment chain from me on the pizza yeast, I can tell you it's not necessary. As OP said, fast-acting yeast of any kind works. What *is* necessary (to me, anyway) is brushing the top of the exposed crust on the sides liberally with butter or olive oil. Otherwise that part dries out into a cracker-like consistency. (EDIT) Oh, and mostly drain the diced tomatoes.","meta":{"section":"Cooking","utc":"1428430210"}} +{"text":"I bought a bunch of these and a label maker. Currently I have wire racks in a cupboard but if I had my I would store them in shallow drawers with the tops labeled.","meta":{"section":"Cooking","utc":1455106256}} +{"text":"I know that's what you're talking about. I was just replying because I wondered those were actually a thing. While we occasionally get some one trying to start one, they literally get no business and don't even last a month. Only one that has survived was because the owner was quick on the ball in realizing no one was buying that shit and changed it into the original style the previous owners had used.","meta":{"section":"Cooking","utc":1492689350}} +{"text":"The Dark Side of the Eggs is a pathway to many abilities some consider to be unnatural.","meta":{"section":"Cooking","utc":"1377162966"}} +{"text":"Yeah what I do now is placing a second stock pot with a strainer into the sink at the same time as putting on the stock. That way I don\u2019t forget.","meta":{"section":"Cooking","utc":1559661072}} +{"text":"because women are supposed to cook at home, but chefs are famous professionals and it's more acceptable for men to do important work :p","meta":{"section":"Cooking","utc":"1393466591"}} +{"text":"Makes a lot of sense","meta":{"section":"Cooking","utc":1487693626}} +{"text":"Manganese toxicity develops over months or years and has never been reported from food alone. SOURCE","meta":{"section":"Cooking","utc":1449812084}} +{"text":"I think the important bit in the custard powder is the milk powder. Steph recommended butter because there's some recipes out there in Chinese that go that route, but personally I think that milk powder could possibly serve the same function. Never tried it though and never heard anyone using it, so it would be a bit experimental.","meta":{"section":"Cooking","utc":1550629821}} +{"text":"I get them at our natural market - do you have any health food style stores in your area.","meta":{"section":"Cooking","utc":"1408451570"}} +{"text":"Wow, interesting. I'm definitely going to give this a try.","meta":{"section":"Cooking","utc":"1419996089"}} +{"text":"Great tip, I\u2019ll keep that in mind if there\u2019s a funk. Just finished the whole butchering process tonight, from plucking to 4 fully broken down ducks took about 4.5 hours. Definitely pretty labor intensive but a super rewarding process to complete. No bad stink from the guts or meat, so I\u2019m thinking we\u2019re good on that end. Legs are definitely smaller than I thought, think confit is prolly out, will most likely just roast the legs and wings all together.","meta":{"section":"Cooking","utc":1512107476}} +{"text":"I didn't call it shepherds pie, mom did.","meta":{"section":"Cooking","utc":1546388393}} +{"text":"Just like the Germans","meta":{"section":"Cooking","utc":"1405119270"}} +{"text":"I have always been nervous about magnetic knife strips. something about the blades out in the open....and hanging pots...what about earthquakes???? There's nothing that I would love and impresses me more than slide out cabinets. Here are some images: http://www.schrocksofwalnutcreek.com/img/options/S-A-Pull-Out-Pantry.jpg http://www.shelfthatslides.com/04020014.JPG http://www.thecabinetfactory.com/blog/wp-content/uploads/2011/11/Pantry-Pullout-11072011.jpg These are full cabinetry remodeling, but if you want something cheaper, you can install pull out trays yourself. Search on google or amazon for slide-out cabinet shelves. Ikea as some really efficient designs. I would highly recommend visiting if there's one near you.","meta":{"section":"Cooking","utc":"1325517479"}} +{"text":"I would use Edam if you can find some. It'll be better than the fake swiss.","meta":{"section":"Cooking","utc":1505776454}} +{"text":"> hot water crust pastry That is the most british thing I have read in a while... Can you re-heat the filling in a pot, put warmed filling in crust and throw that in the oven to shorten the cook time tomorrow (assuming you are traveling with the pie)?","meta":{"section":"Cooking","utc":1457211541}} +{"text":"Haphazardly.","meta":{"section":"Cooking","utc":1500180013}} +{"text":"Hey there! I'm a butcher at a Jewel Osco. You got a fine piece of meat there. by the description you gave it sounds like it is a one bone rib roast, which is totally cool! They way i like to do it is you get it to stand up(easier said than done i know) and season the sides and top very thoroughly. preheat oven to 500 or right around there and once it is preheated you put the roast in STANDING UP. cook it at that high temp 5 minutes per pound so in your case exactly 13 minutes. Once that time is up turn off your oven and most importantly DO NOT OPEN YOUR OVEN. let the roast sit in there for 2 hours(this continues the cooking process & rests the roast). This way of cooking it will produce medium rare, to get a bit more done just extend the time of cooking at 500(only a couple minutes at most though). It will come out tender and flavorful. I cook this every Christmas. Enjoy!","meta":{"section":"Cooking","utc":1453859055}} +{"text":"bacon wrapped everything - cheese bites, asparagus, the steaks lol do it up","meta":{"section":"Cooking","utc":1564067708}} +{"text":"I\u2019m furious about this just reading your comment. I\u2019m not totally sure why.","meta":{"section":"Cooking","utc":1541856440}} +{"text":"Here are some of my favorite (Not super common recipes) 1. Pasta alla Norcina. A delicious cheesy, sausage pasta dish. https://www.the-pasta-project.com/pasta-alla-norcina-sausage-pasta-recipe-from-umbria/ 2. Shrimp Fra Diavolo. A spicy shrimp pasta dish. https://www.allrecipes.com/recipe/238843/chef-johns-shrimp-fra-diavolo/ 3. Spicy Brussell Sprouts. So delicious, just had them. https://food52.com/blog/4857-momofuku-s-roasted-brussels-sprouts-with-fish-sauce-vinaigrette These aren't regional for me. But, they are things I have had that are \"different\" and I really enjoyed.","meta":{"section":"Cooking","utc":1564592209}} +{"text":"Yeah some smoke, sure. But I've pan seared a steak about once a week for the past year or so and it never got this bad. I think my pan just got a little too hot (I tool a little longer than usual in putting my steak in), and I didn't wipe it well enough from the last time I used it.","meta":{"section":"Cooking","utc":1542336704}} +{"text":"Well, people in Asia used to take bycatch - all the small fish that wasn't worth eating by itself - then mixed it with salt and let it ferment in the sun. In my neck of the woods, there's equivalents from other seafood too. Belachan is Malay-style fermented shrimp, and some people do crab sauces well in the same way.","meta":{"section":"Cooking","utc":1533884767}} +{"text":"Umami bomb.","meta":{"section":"Cooking","utc":1529333733}} +{"text":"Are you serious with all of it...? It\u2019s not April 1st now. You\u2019re talking about food you put into your human body and use for nutrients right?","meta":{"section":"Cooking","utc":1554219565}} +{"text":"Texas: Definitely something like a brisket with a some corn or mashed potatoes on the sidd","meta":{"section":"Cooking","utc":1563823080}} +{"text":"According to their site, their stainless cookware have a \"Copper Confidence Core\" (so it's actually a layer sandwiched between the stainless, not anything extra at the bottom). Given how cheap they are, I imagine they're doing something sneaky and the core isn't actually solid copper. If it had to bet, it's probably an aluminum core with super thin copper plating over the exposed portion.","meta":{"section":"Cooking","utc":1516059440}} +{"text":"What are you talking about? Dispensation isn't a thing in Judaism. Jewish law is Jewish law. Reform Judaism doesn't view Jewish law as binding at all -- Reform Jews simply aren't observant of Jewish law.","meta":{"section":"Cooking","utc":1560668487}} +{"text":"We have a giant green cabbage from our farm box. I\u2019m going to cut it into wedges , drape bacon over it and roast the shit out of them until the cabbage is brown and the bacon is crisp.","meta":{"section":"Cooking","utc":1538333765}} +{"text":"Flavored ice cubes are good for all sorts of things. I used to make tea cubes. Use them in iced tea, so it doesn't dilute the tea as it melts.","meta":{"section":"Cooking","utc":1538161653}} +{"text":"You think guitar strings and knives have the same coating? Also, coated guitar strings? It's this a whoosh moment, or do they really make such a thing?","meta":{"section":"Cooking","utc":"1388091643"}} +{"text":"> The results aren't going to differ all that much, if at all. I'm on your side here, but you are wrong. Many of us just know how to adjust a recipe so that it is perfect. I make bread, I always go light on the flour, and keep flouring the surface (working flour in) until I can feel that it's \"right\". But I did move to a scale for some recipes. One I had was from a german site, and it was in german, for banana chocolate brownies. And you know what - they were awesome, and a family favourite for years. But when I actually weighed the ingredients (after making it by volume for years), the recipe was still awesome, but quite different, more brownie-like, and less cake-like. So I think there is a lot of leeway for things to be different, and measuring versus weighing does make a difference, it's just that each way is probably acceptable (if not what the recipe maker intended)","meta":{"section":"Cooking","utc":1542209580}} +{"text":"In school, I learned 3 basic types of battering. IRL(work), I apply them regularly, with varying functionality. First, the standard breeding procedure, or wet-dry-wet method. Alton Brown featured this method frequently, and stressed the all important \"wet hand\" and \"dry hand.\" This is traditionally Flour, egg wash (egg, milk), and your finishing coat (bread crumbs, flour, or cornmeal). This method will create a nice crunchy batter when fried. It is good for cheese, meats, poultry, vegetables. Second, the wet batter. This contains the famous Tempura style batter and Beer batter. Basically, mix flour with your wet ingredient. Dip what you want fried in the batter, and fry it. Usually, you will coat what your food in a starch of some kind before applying batter, but you do not always have to. Usually you see vegetables fried like this. Meat options I have seen are beer battered Cod and corn dogs Third is dusting or coating in the dry batter. This is used on seafood a lot. Fried oysters, calamari, shrimp. Also, anything \"lightly breaded\" is usually prepared this way. Basically, toss or coat your food in seasoned or plain flour, cornmeal, bread crumbs, etc. and cook. Often, the fried item in question will either be wet from its own juice already (like shucked oysters in a tub are) or will be in a bath or sorts (like soaking catfish filets in seasoned buttermilk). Edits: stynax and clarification.","meta":{"section":"Cooking","utc":"1415114789"}} +{"text":"I do butter and thyme... so amazing...","meta":{"section":"Cooking","utc":"1339303565"}} +{"text":"This is the problem my girlfriend has. It's almost like she thinks if you put 1/4 tsp of cumin instead of 1/8 tsp of cumin all of a sudden you'll make a pot of rat poison instead of a pot of soup. Eating \"bad\" food is just as important as eating \"good\" food because it lets your brain figure out what's going on and what YOU like.","meta":{"section":"Cooking","utc":1556891099}} +{"text":"There's nothing particularly unhealthy about fat.","meta":{"section":"Cooking","utc":1510154070}} +{"text":"I find it very difficult to care about \"food safely\" at home. Since my grandmother lived eating meat that stayed out all night I started questioning government guidelines. I don't get sick from 10 day expired milk that sat out 14 hours. I don't get sick eating chicken that was cooked 5 days ago(refrigerated). Hell I had meals that sat out for 24 hours, no ill effects. I keep raw meat on a different board between cleanings, but after cleaning, what's the risk? Serious question. If I'm not getting sick, is this paranoia?","meta":{"section":"Cooking","utc":1458304667}} +{"text":"Go Birds","meta":{"section":"Cooking","utc":1456707423}} +{"text":"I always keep some inexpensive Rhine wine on hand for cooking, and use it in recipes that call for white wine. Its taste is mild and fresh with a faint, pleasant hint of saltiness that goes really good in all kinds of recipes. Cheap Cabernet Sauvignon for anything red, and the stronger the better.","meta":{"section":"Cooking","utc":1457052527}} +{"text":"My gf is from Reading, PA so she insisted on pork and sauerkraut. First year I did pork ribs and brussel sprouts. Second year I did pulled pork and pineapple/cabbage coleslaw. My little Southern California spin on her north east tradition.","meta":{"section":"Cooking","utc":1514493544}} +{"text":"Don't let the egg prescriptivists get to you. Eat your eggs however you damn well please!","meta":{"section":"Cooking","utc":"1396796899"}} +{"text":"Only long aged cheeses and live culture yogurts. They are starting to use lactose as a sweetener itself in some yogurts. And have been adding it to a lot of commercial milk chocolates.","meta":{"section":"Cooking","utc":"1352243200"}} +{"text":"I only vouch for stevia if you're on a Ketogenic diet. Also you should be limiting sugar intake as much as possible anyways.","meta":{"section":"Cooking","utc":1529070153}} +{"text":"Same as the \u201cI do t want it to be salty\u201d folks who don\u2019t put salt in baked sweets.","meta":{"section":"Cooking","utc":1556902882}} +{"text":"Hey, OCD dumbo. The food prepared on live TV is *really* pressed for time and no one eats more than a bite on camera. The cooking segment on 'live TV' may also contain previously recorded and edited material. Frankly, you don't understand how things work on 'live TV' and your OCD is playing tricks on you in this context.","meta":{"section":"Cooking","utc":1506385838}} +{"text":"I never understand why some people have smoke detectors installed in their kitchen. Remove it and install a heat detector instead, then it won't go off unless you actually set the kitchen on fire.","meta":{"section":"Cooking","utc":"1423057729"}} +{"text":"https://imgur.com/gallery/RsNGUcZ","meta":{"section":"Cooking","utc":1545982319}} +{"text":"Do you keep the dry chili flakes in the oil? If you want more heat, spoon out more of the dry chili with the oil. If you want less heat, spoon out less of the dry chili with the oil.","meta":{"section":"Cooking","utc":1536763677}} +{"text":"That's exactly what happens to everything in the fridge if you put something hot in there. It acts like a giant heater, the fridge can only do so much to keep itself cold.","meta":{"section":"Cooking","utc":1458417116}} +{"text":"Right before serving mix the noodles and sauce with a couple knobs of butter. BUTTER is key","meta":{"section":"Cooking","utc":1533388333}} +{"text":"Why would you do a low card diet? Carbs are essential sources of energy, this will leave you feeling a lot more tired","meta":{"section":"Cooking","utc":"1356726869"}} +{"text":"I'd go for some kind of mushroom! Shiitake for example. Basically, think of your favorite Ramen topping, mince it up and put it inside the ramen soup dumpling.","meta":{"section":"Cooking","utc":1543162625}} +{"text":"Yes, the stem is inedible for most varieties of mushrooms.","meta":{"section":"Cooking","utc":"1342701844"}} +{"text":"Fuck that. Oat milk is so good in certain coffee drinks.","meta":{"section":"Cooking","utc":1544977364}} +{"text":"Thanks for the tips!","meta":{"section":"Cooking","utc":"1364336147"}} +{"text":"French Academy Cooking","meta":{"section":"Cooking","utc":1549230939}} +{"text":"Personally I just think a lot of the posters on here are just paranoid. I've been cooking for close to 50 years and as far as I know have never had food poisoning. I do tend to leave a steak on the counter for a couple of hours prior to cooking, I also sometimes leave cooked food on the stove for a long time. I don't know of one person who went to college who hasn't eaten a piece of cold pizza for breakfast from time to time that sat in the box all night. It's just not as dangerous as the internet makes it out to be. Sure it can happen, it just doesn't as much as paranoid people imply.","meta":{"section":"Cooking","utc":1523903299}} +{"text":"thanks for adding to my \"to do list\" LOL looks wonderful!","meta":{"section":"Cooking","utc":1449550548}} +{"text":"Sounds like your problem was you were keeping the butter in one of the most variable temp zones of your kitchen. Maybe instead of spending time and money on things like a butter bell, you just don't keep it by the stove in the future? Heck, why not test it in comparison since you *have* the bell now. Try an amount of butter in the bell and the same amount in the traditional butter dish (*not* kept by the stove) and compare their freshness and tendency to mold over time. If there's little to no difference, there's no point in the bell. If there *is* a marked difference, I'm sure people would like to see the evidence from such an experiment.","meta":{"section":"Cooking","utc":1482808701}} +{"text":"They expect one of us in the wreckage, brother.","meta":{"section":"Cooking","utc":1540177279}} +{"text":"Different flavours mostly. Plus, if I recall correctly, Sesame oil can be heated higher. I have rapeseed oil for general frying (cheap and good), olive for some frying applications (plus flavour if added after cooking, but I get solid quality stuff and don't want to waste it), and sesame for flavour and frying (Asian inspired cooking benefits especially). Can't use sesame on everything as it is specific and intense, little goes a long way, but I like it.","meta":{"section":"Cooking","utc":1538173454}} +{"text":"Pretty much any Indian dish is better with ghee IMHO ;) try this butter chicken recipe lamb korma recipe dal makhani enjoy!","meta":{"section":"Cooking","utc":1546297072}} +{"text":"Oooh yes like a Reuben's?","meta":{"section":"Cooking","utc":1515538748}} +{"text":"What is pemmicran?","meta":{"section":"Cooking","utc":1448949538}} +{"text":"Well yeah when I cook with meat I made risotto yesterday and it tasted so bland","meta":{"section":"Cooking","utc":1561576461}} +{"text":"Sriracha, hoisin, a little ponzu, smoked paprika, onion powder and a little ground thyme. If you want insane heat, Amazon sells Carolina Reaper or Ghost Pepper mash which will *really* blow your hair back. Mix those into some melted butter and toss with the wings.","meta":{"section":"Cooking","utc":1501716130}} +{"text":"How about a homemade baked goody for dessert?","meta":{"section":"Cooking","utc":"1334586497"}} +{"text":"This isn't unconventional at all.","meta":{"section":"Cooking","utc":1512141416}} +{"text":"I don't get my knives sharpened professionally, as I'm only a home cook. Around here I only know of specialty knife shops that will sharpen using water stones. If it's a \"service\" they are using belt sanders and grinders, not Tormek. Here is our guy :)","meta":{"section":"Cooking","utc":1469761587}} +{"text":"Could not agree more to both of these","meta":{"section":"Cooking","utc":1501282389}} +{"text":"Rancid butter stinks, I doubt it would make it past your nose to your mouth. Same with milk BTW. That said, if you're uncomfortable toss it unless you are starving, in which case you wouldn't even ask.","meta":{"section":"Cooking","utc":1494913511}} +{"text":"This is 100% a guess, but I could imagine that with the bones clad in meat, there will be less opportunity for collagen to convert to gelatin and leech into the fluid, so you might end up with less of the \"Lip Smacking\" qualities. But, you'd gain flavour from the meat, so there's that. You *could* add gelatin leaves or powder to your broth and maybe get the best of both worlds? &#x200B; There would be more fat with a whole carcass, so you'd have to remove more. &#x200B; I imagine some people would claim that the meat will be overcooked and dilute in flavour by the time a broth has extracted it, so it's a waste of meat. If you like the texture and flavour of the result, go nuts. &#x200B; BTW, I checked The Food Lab by Kenji Lopez-Alt, and he believes that the difference between Broth and Stock is only relevant to a restaurant chef. He also uses both frames *and* legs in his \"Quick Chicken Stock\".","meta":{"section":"Cooking","utc":1551864210}} +{"text":"We do. Should we be freezing any meat we're not using immediately?","meta":{"section":"Cooking","utc":1560775312}} +{"text":"As a Mexican I use the same ingredients but I cook it in a simpler way. -I slice the tomatoes, chiles and onion in clusters about the size of 3 thumbs and grill them in a \"Comal\" or a Cast Iron Griddle. You want the peel to get burnt a little and you'll see in the tomatoes how the inside starts to get watery. -Remove the ingredients as they are soft and put them in the food processor or mixer. -Chop fresh cilantro and add it too. -Season it with salt at your liking and voil\u00e1. Sometimes mexican food is simpler than you think.","meta":{"section":"Cooking","utc":1497460346}} +{"text":"A largish pot with a steamer that fits on top and a glass lid. You need a large pot for boiling pasta, and you'll find the steamer will mean you eat more vegetables because they are easy to steam over your pasta or potatoes. The glass lid means you can see how the veg is going without lifting the lid. A heavyish bottom on the pot would be nice too. As large and heavy a stainless steel frypan as you can comfortably handle, with glass lid. You can make an obscene quantity of bolognaise sauce or chili at once with this thing. Lid means you can put the whole shebang in the fridge without dirtying anything else. Glass lid means you won't forget what is in it while it is in the fridge. Two or three acceptable quality stainless steel saucepans with lids and heavy bottoms. There's nothing wrong with sets so long as the quality is acceptable and price is right. A smallish non stick frypan suitable for a one or two egg omelet. A grater, the cheap stainless steel type is fine.","meta":{"section":"Cooking","utc":"1426715219"}} +{"text":"I'm a big fan of these spicy chicken burgers. Pretty simple with a Forman.","meta":{"section":"Cooking","utc":"1365889695"}} +{"text":"Veal cutlets and budget don't work together, lol","meta":{"section":"Cooking","utc":1543350822}} +{"text":"Wow, we definitely have roast dates on our beans N. California, but then coffee snobbery is pretty main stream on the west coast of the US.","meta":{"section":"Cooking","utc":1563124057}} +{"text":"The cheese is probably okay. The cookie dough probably has egg in it, so that should definately be tossed. I take chunks of cheddar when I go hiking and have never had an issue. But each person has their own comfort level. My wife would toss the cheese whereas I wouldn't.","meta":{"section":"Cooking","utc":"1330881849"}} +{"text":"I don't think it's stainless still. The little booklet it came with told me to season it.","meta":{"section":"Cooking","utc":1451924597}} +{"text":"Nope, Toronto!","meta":{"section":"Cooking","utc":"1397013340"}} +{"text":"Its only a cup of oil. I buy bulk peanut oil for the kitchen and use that. Can't cost more than a dollar in ingredients, it takes two minutes to make and you can play with flavor profiles by adding in a little bit of other oils like sesame or EVOO.","meta":{"section":"Cooking","utc":1546605883}} +{"text":"I didn't say they were unlabeled; keyword is assuming. I'd like to know which is which wo relying on labels.","meta":{"section":"Cooking","utc":1559591986}} +{"text":"Wet soils are bad for root crops. Also, potatoes need deep loamy soils, absent in rain forest habitats. But Mexicans eat potatoes, for sure. Papas. For example, http://hispanickitchen.com/recipes/mexican-braised-beef-with-potatoes/","meta":{"section":"Cooking","utc":1510193865}} +{"text":"Chocolate milk.","meta":{"section":"Cooking","utc":1480467545}} +{"text":"Whatever happens DO NOT BUY a halogen one. They are useless and stupid. I've had to use at least 3 while a student and you can't set a temperature like you can with anything else, temperature control works by the stove turning the heating element on and off and varying how much time it is on for. This means for things that need a very low temp or a very consistent temp it's easy to ruin what you're cooking.","meta":{"section":"Cooking","utc":1557632481}} +{"text":"if you're comfortable sharpening freehand, i'd get a good 1000 grit stone. i use a norton waterstone and like it. a good diamond stone might be preferable for the kitchen for ease of use, but i have a set of nortons for my woodworking tools already. i take care of my knives and never need to aggressively remove metal to restore an edge, so the 1000 grit is the only stone i ever need to use on them. you could move to a finer grit after the 1000, but with practice you'll be able to get an edge that can shave arm hair using just the 1000, so there's no real need to do so. tl;dr - 1000 grit stone for sharpening, honing steel for daily maintenance.","meta":{"section":"Cooking","utc":"1401811042"}} +{"text":"IF WE'RE KEEPING OUR $30k car OUTSIDE IN THE SNOW TO GET SNOWED IN AND CRAPPED ON BY BIRDS WHILE Your $250 WORTH OF MANCAVE CRAP STAYS WARM AND DRY, I SURE AS HECK AM GONNA TELL YOU HOW TO KEEP IT, MICHAEL!!","meta":{"section":"Cooking","utc":1481576963}} +{"text":"Well, if that's Mexican food, what can I say but... Build. The. Wall.","meta":{"section":"Cooking","utc":1560325838}} +{"text":"I agree. I'd be looking for some Levantine-ish flavours, echoing the honey, figs and pinenuts - to go with that meal anyway. And why not use them again for the second meal? As well as baklava, a cake rich in almond meal, made with olive oil, drizzled in an orange blossom syrup and scattered with pistachios maybe?","meta":{"section":"Cooking","utc":1472732897}} +{"text":"I don\u2019t peel vegetables. Period. The skin is usually best nutrition-wise and peeling adds too much prep time.","meta":{"section":"Cooking","utc":1545932530}} +{"text":"Thanks for the tips! We'll try smoking some salmon with suger added next.","meta":{"section":"Cooking","utc":1502223309}} +{"text":"ChefSteps is the best!","meta":{"section":"Cooking","utc":1477148632}} +{"text":"How thick is the chop? That might have some bearing on the best way to cook it.","meta":{"section":"Cooking","utc":1488174645}} +{"text":"You don't even have to buy it. Seriously, I just did this today. I brought a small can of tuna, some rye bread, and a small tupperwear container with some olive oil and pepper and salt. I drizzle the olive oil onto the tuna and rye and fold it in half. Fucking delicious. And cheap!","meta":{"section":"Cooking","utc":1467956970}} +{"text":"there's bowl height adjustment screws, I don't know where, I've never had to use them on the 2 I've had but it's mentioned in the instructs.","meta":{"section":"Cooking","utc":1542694592}} +{"text":"Depending on the type of sick my dad had a soup or stew for anything. Chicken soup for tummy bugs Chili for sinus colds Pea soup for sore throats Root stew or chicken a la king when I was feeling sad French onion soup when I had a migraine And when I wasn't sick but the night before a track meet or horse show he would make spaghetti.","meta":{"section":"Cooking","utc":1557437108}} +{"text":"Sight","meta":{"section":"Cooking","utc":1552561133}} +{"text":"I put it in smoked salmon dip and baked beans.","meta":{"section":"Cooking","utc":1451683093}} +{"text":"Yep. Also good advise.","meta":{"section":"Cooking","utc":"1326981955"}} +{"text":"Any food flavored with almond extract.","meta":{"section":"Cooking","utc":1554161807}} +{"text":"Agreed on the Appleton's. Also, love Gosling's Black Seal.","meta":{"section":"Cooking","utc":"1443458824"}} +{"text":"http://mylebanesemarket.com/ingredient-lebanese-seven-spices/","meta":{"section":"Cooking","utc":"1372148345"}} +{"text":"It is likely the spices collecting, as nothing is going to be able to live in such high alcohol content.","meta":{"section":"Cooking","utc":1450446692}} +{"text":"I'm no pizzologist, but that's 15/16ths Pepperoni, 3/8ths sausage pizza.","meta":{"section":"Cooking","utc":"1438632798"}} +{"text":"No.","meta":{"section":"Cooking","utc":"1425739558"}} +{"text":"What curry paste? A lot of store boughts don't really have any flavor on their own and need some heavy spicing to make up for it.","meta":{"section":"Cooking","utc":1544759384}} +{"text":"Oh no, it sounds far from simple creamed spinach. Sounds amazing. Thank you. I just found out my fussy eater son who has multiple food allergies seems to like spinach, so, any recipe is just so helpful. Thank you!","meta":{"section":"Cooking","utc":1562332740}} +{"text":"Once is good; I can live with once.","meta":{"section":"Cooking","utc":1542935673}} +{"text":"You can't have a whole bunch of adult rams in close proximity, things get complicated. If you have a cheese and/or wool flock, you have to cull the males every spring. Eating local lamb is part of an extremely sustainable grazing/milking cycle if you do it in the right proportions. Way more so in some ways than, for instance, getting your protein from seaweed or soybeans trucked in from far away.","meta":{"section":"Cooking","utc":1547414087}} +{"text":"Hmm...could it be that the climate is...changing? Who would have thought...","meta":{"section":"Cooking","utc":1560439364}} +{"text":"Really? That\u2019s right around the corner b","meta":{"section":"Cooking","utc":1563884910}} +{"text":"shudder","meta":{"section":"Cooking","utc":1545909474}} +{"text":"Jacques P\u00e9pin's Garlic Soup is delicious on a cold day.","meta":{"section":"Cooking","utc":1491000552}} +{"text":"The name of the dish is Mandarin Chicken.","meta":{"section":"Cooking","utc":1470615021}} +{"text":"I came up with this a while ago and its super easy and quite delicious I call it burst cherry tomato chicken. 4 bone in skin on chicken thighs 1 diced onion 1 pint cherry tomatoes 2 cloves garlic Salt Crushed Red Pepper Flakes olive oil Fresh herbs of your choice (Such as chives, basil, or parsley) &#x200B; Heat the broiler on high and move a rack as close to it as the pan your using will allow. Heat a dutch oven or braiser and salt the chicken. Sear the chicken on high until golden brown and remove to a plate or tray. (I use the same one I salted them on) Add the onion and cherry tomatoes and place under the broiler until the burst and are slightly charred. Then remove from the oven and turn the oven on to 350^(O) add the garlic to the pan and the chicken thighs and crushed red pepper flakes. Cover and bake for 20-30 mins until the chicken is done. Then remove chicken to a platter and add fresh herbs to the sauce and pour over the chicken. Finish with olive oil and enjoy. You can also serve this over a bed of rice, quinoa, or pasta. DM me if you have any questions.","meta":{"section":"Cooking","utc":1538763342}} +{"text":"Delicious! The crust and the texture of the vegetables were perfect. Next time I make it, I am going to try using roasted red pepper or bacon.","meta":{"section":"Cooking","utc":1465939626}} +{"text":"Thanks. Fresh Basil.","meta":{"section":"Cooking","utc":"1407438036"}} +{"text":"Yes, yes she did. I've since had properly done noodle kugel, and it's amazing how properly cooking something makes it actually edible (fucking delicious, in fact). \u00af\\_(\u30c4)_/\u00af","meta":{"section":"Cooking","utc":1524287266}} +{"text":"https://en.wikipedia.org/wiki/Maillard_reaction","meta":{"section":"Cooking","utc":1519070311}} +{"text":"Oh that's perfect, my wife really likes watching his stuff and we bought his book as well. (not a very good book though imo)","meta":{"section":"Cooking","utc":1545534387}} +{"text":"Put some veggies underneath as it cooks. Potatoes, carrots, parsnips, radishes, onion wedges, a few cloves garlic, a halved lemon are all really good.","meta":{"section":"Cooking","utc":1499496661}} +{"text":"Alfredo is quick and easy and tasty. Just a bit of cream, lots of parm, fresh ground white pepper (my preference there). Another is a pomodoro, which is perfect during the summer especially, when you can get good ripe tomatoes and fresh basil. Just mince up some garlic, dice the tomatoes. Heat a bit of olive oil in a skillet, add the garlic. Cook about 2 minutes, add the tomatoes. Let them simmer and soften a bit, toss in the pasta, tossing around while it gets hot. Top with a chiffonade of basil and some parm and fresh cracked pepper. Another quick and delicious sauce: cut a couple slices of bacon into small pieces and fry them up. Drain off the fat, add in some garlic and finely chopped onion. Toss around a bit until the garlic is golden and the onion is beginning to caramelize. Add in some heavy cream, parmesan cheese, fresh cracked pepper. Simmer a couple minutes, it will thicken up a bit. Add in a bit of spaghetti sauce (from a jar is fine). Toss with the pasta. Top with finely chopped basil.","meta":{"section":"Cooking","utc":1489273488}} +{"text":"Iv read that large quantities of the red clover can cause hormone imbalances due to being high in phytoestrogens. Not sure how much is to much again though, but considering midwives have used skullcap for years to try to nudge women's bodies over the edge into labor, Im sure there is some quantity of red clover capable of messing with hormone balances.","meta":{"section":"Cooking","utc":1556523895}} +{"text":"The green one is a dutch oven. Well if it's Le Creuset, they call it a \"French Oven\" but it's the same thing. You can do anything it - soups, stews, braises, spaghetti sauce, etc. The blue one is a soup pot. Le Creuset claimed that the curved sides coming up from the base make it easier to stir whatever is on the bottom without anything getting stuck/burned in the corner that you have on the dutch oven where the spoon might not fit. Functionally it's the same as the dutch oven in terms of what you can make in it. Soup is an obvious choice but it can really be used for anything. The main limitation of the soup pot vs. the dutch oven is that the soup pot is much smaller, and it's smaller bottom gives a lot less surface area to use for browning prior to adding the broth.","meta":{"section":"Cooking","utc":"1388693381"}} +{"text":"didn't watch the video....but this is it: 1/2 cup mayonnaise 2 tablespoons French dressing 4 teaspoons sweet pickle relish 1 tablespoon finely minced white onion 1 teaspoon white vinegar 1 teaspoon sugar 1/8 teaspoon salt 1. Combine all of the ingredients in a small bowl. Stir well. 2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Makes about 3/4 cup.","meta":{"section":"Cooking","utc":"1342124417"}} +{"text":"I've been looking for something to change the way I think about pepper grinding.","meta":{"section":"Cooking","utc":"1414171959"}} +{"text":"My coleslaw. I hate it everywhere else. Mine has so much flavor. Yum!","meta":{"section":"Cooking","utc":1543203547}} +{"text":"I think you're getting me confused with another poster...? Anyway, my \"oven mitts\" are called \"Ove-Gloves\". I don't think saying \"wear gloves\" when the subject of being drunk and working in the kitchen would go over the heads of most people. Gloves, mitts...semantics.","meta":{"section":"Cooking","utc":"1439145852"}} +{"text":"I think the reason i went from grill to pan was because i was being impatient. On a grill you could always cook a nice piece in no time flat. I am going to try foil in the oven tonight and i have a feeling i will have a bit more success.","meta":{"section":"Cooking","utc":"1350496238"}} +{"text":"The knob on mine is wooden and a bit more sophisticated but I put up the first link that was close.","meta":{"section":"Cooking","utc":1524663560}} +{"text":"My egg seperator. Used once for cupcakes","meta":{"section":"Cooking","utc":"1431295306"}} +{"text":"I'm with you. If I'm not using a pressure cooker, I only use my enamel cast iron Dutch oven for risotto. And I never burn it.","meta":{"section":"Cooking","utc":"1435589107"}} +{"text":"Mushroom toast, my friend. One of my family's favorites. I like to serve them with fried eggs. * 1/2 lb mushroom, sliced * 1/4 cup butter or 1/4 cup margarine * 2 garlic cloves, minced * 1/2 teaspoon salt * 1 dash white pepper * 1 dash nutmeg * 1 teaspoon lemon juice * 1/4 cup whipping cream * 4 slices firm bread, toasted * 2 tablespoons chopped parsley 1 Saute mushrooms in heated butter in a large pan until they begin to brown lightly. 2 Mix in garlic, salt, pepper, nutmeg, lemon juice and cream. 3 Cook stirring until cream starts to thicken. 4 Remove from heat. 5 Place bread in a single layer on an ungreased baking sheet. 6 Spoon mushrooms evenly over toast and sprinkle with parsley. 7 Bake at 450F until mushrooms and cream look bubbly, 5-8 minutes. 8 Serve at once. Edit: Because I don't computer good in the morning.","meta":{"section":"Cooking","utc":"1360768310"}} +{"text":"I usually seal them in a ziploc bag. The longest I've ever waited to roast them was about 4 days. They turned out fine. I would do it soon, though....","meta":{"section":"Cooking","utc":1473967891}} +{"text":"Shakshuka? It\u2019s eggs poached in a tomato sauce.","meta":{"section":"Cooking","utc":1546031139}} +{"text":"set the entire house on fire, collect insurance money, get new house. its the only way","meta":{"section":"Cooking","utc":"1444974579"}} +{"text":"Where are the seasonings? This seems like it would be bland.","meta":{"section":"Cooking","utc":"1390657699"}} +{"text":"i like mine with some cut up mushrooms and a bit of star anise","meta":{"section":"Cooking","utc":"1378915954"}} +{"text":"Definitely! Add some noodles and veg for a complete meal :)","meta":{"section":"Cooking","utc":1521155290}} +{"text":"The food bible is an awesome reference book if you're not super confident as it's basically an encyclopedia in which you look up one ingredient and it lists which spices, sides, etc. to pair. There are also recipes in it as well! I will also suggest that you stick with some classic pairings (usually French is most familiar to Americans). For example: beef is traditionally served with a simple pan sauce or a horseradish cream sauce. Salmon and dill are a no brainer! ( try taking those traditional pairings and seasonings and using them in creative ways, like horseradish cream mashed potatoes with steak, or dill and bacon creamed corn with salmon) Pairing a meat with something that it often eats is also a great strategy. EX: chickens eat grains, seeds, and even berries, so a roasted chicken breast with a balsamic berry sauce and some wild rice or farro is guaranteed to be delicious! Good luck!!!","meta":{"section":"Cooking","utc":1534699649}} +{"text":"TIL","meta":{"section":"Cooking","utc":1537802867}} +{"text":"Ice cream is usually a hit.","meta":{"section":"Cooking","utc":"1435622408"}} +{"text":"i find that my hands are generally too small to be able to do your method without a knife. but if you've got big hands and thumbs i can see how this would work well","meta":{"section":"Cooking","utc":"1351527710"}} +{"text":"A lot of it in mac'n'cheese is my reason to live.","meta":{"section":"Cooking","utc":1523032441}} +{"text":"Good quality anchovies and garlic. Not whatever that is you get from Papa John's.","meta":{"section":"Cooking","utc":1514672472}} +{"text":"Lol, yeah stick up for all of reddit!","meta":{"section":"Cooking","utc":"1423307907"}} +{"text":"I think it will be fine as long as no sweetners were added to it. It won't be the same consistency as whole milk but the milk in that recipe is basically just for whisking the lumps out of the flour.","meta":{"section":"Cooking","utc":1531265339}} +{"text":"If you want fairly easy cooking (and you have the available counter space), as well as cooking that translates well into leftovers/packed lunches, I would look into getting a slow cooker. Other than that the bare essentials are a skillet, pot, cutting board, and an oven pan (the stove does come with oven attached yes?). As well as the usual utensils (knives, measuring cups, etc). Those items should get you through most recipes fairly easily. A rice cooker is usually a good buy too since it can do a lot more than just rice. At least as long as the model isn't absolutely ancient. For example most rice cookers come with a steamer basket that you can use to steam a variety of things very easily (veggies, shrimp, pork bao, etc). You can also hard boil eggs as you cook rice (just place the eggs on top of the rice and press cook rice! Perfect hard boiled eggs every time) or steam them (without rice) for soft boiled eggs.","meta":{"section":"Cooking","utc":1529328632}} +{"text":"shred it and make chicken salad or add bbq sauce and make bbq chicken sliders..","meta":{"section":"Cooking","utc":1497657679}} +{"text":"Habanero jelly, much like japepeno jelly but it retains more of a kick. http://www.food.com/recipe/spicy-habanero-jelly-68981 http://allrecipes.com/recipe/habanero-pepper-jelly/","meta":{"section":"Cooking","utc":"1379627217"}} +{"text":"seconding the sweet chili sauce - so good.","meta":{"section":"Cooking","utc":"1335470175"}} +{"text":"I made this thai-style chicken meatball dish thing I saw on pinterest for my whole family. The recipe called for fish sauce. I don't know if I used too much or if I just wasn't familiar with the flavor, either way the meatballs basically tasted like nothing but fish sauce... Another time I made potato soup, everything was going fine till I walked away for a little while without turning the heat down, the bottom of the pot burned and basically permeated the whole soup with a lovely burnt flavor...","meta":{"section":"Cooking","utc":1540568707}} +{"text":"We made homemade pizza and I put together the dough to make star bread in the morning...after seeing all the posts of how pretty it is, I figured it would be a good way to start the year. Happy New Year!","meta":{"section":"Cooking","utc":1546310660}} +{"text":"yo that is on point son. picture looks good too. i bet it taste even better.","meta":{"section":"Cooking","utc":"1361405864"}} +{"text":"> Watch the show \"Good eats\". This, this, and this some more. The whole no youtube thing is a real bummer","meta":{"section":"Cooking","utc":"1344976023"}} +{"text":"Wanted to say shark. Really kind of steak-like; I think you could throw a piece on the grill and treat it like a piece of beef & it wouldn't fall apart.","meta":{"section":"Cooking","utc":"1439244530"}} +{"text":"What do you add to mince to provide the acid?","meta":{"section":"Cooking","utc":"1356035088"}} +{"text":"There was a homemade cheese itz recipe online, if you wanted to be creative you could try and use different cheeses, and add things to go on top, like sweet n spicy meat, or maybe apple and pepper.","meta":{"section":"Cooking","utc":1559855931}} +{"text":"Haven't ever made bread with a mixer, so I have no personal advice to give, but maybe these would help? http://www.babylovingmama.com/2010/05/making-bread-with-my-kitchenaid-artisan-stand-mixer-review-recipe.html http://www.youtube.com/watch?v=Gg7YYRyjxlQ http://www.youtube.com/watch?v=X_lfifFX77I","meta":{"section":"Cooking","utc":"1367430631"}} +{"text":"Heat a large half or wedge of Raclette cheese under a very hot heating element or a broiler, until the surface is melted and beginning to form a firm skin on it. Once it\u2019s gooey and melted, use a spatula or the back of a large knife to scrape the cheese onto a warm plate. I personally think Raclette knives and Raclettes grills are a bit of a gimmick.","meta":{"section":"Cooking","utc":"1336261206"}} +{"text":"I'm pretty sure my mother has this book, and she still uses it. It might be a few years newer, but from around the same time.","meta":{"section":"Cooking","utc":"1351475620"}} +{"text":"Instant pot with a bunch of veges meat and a stock cube set forget bye eat yum","meta":{"section":"Cooking","utc":1563665325}} +{"text":"Ok, I'm understanding you better now, and agree, lesser sushi places are not getting higher priced fish. I'm still seeing something strange though. Aji (horse mackerel), iwashi (sardines), and sanma (saury), all the stars of hikarimono, are incredibly cheap fish. Saba (makerel), the main blue skinned fish and another hikarimono fish, is a bit higher priced, but still is a very cheap fish.","meta":{"section":"Cooking","utc":"1419718400"}} +{"text":"I definitely do need to dive deeper into indian cuisine. Curry is so delicious and I imagine it shouldn't be fairly easy to replace the chicken with some veg","meta":{"section":"Cooking","utc":1486935020}} +{"text":"I agree! Just crack open them bones greedily and smear it onto some crusty bread and enjoy.","meta":{"section":"Cooking","utc":1520671925}} +{"text":"Interesting. The thousands of people who eat medium rare burgers not ground themselves every day, and are fine, doesn't do anything for you? I've eaten medium rare burgers from store bought beef my entire life and never had an issue. Which is purely anecdotal, but I don't get why people have an issue on this matter when it's incredibly common.","meta":{"section":"Cooking","utc":1520618586}} +{"text":"/r/murderedbywords","meta":{"section":"Cooking","utc":1549724305}} +{"text":"Las time I made one massive loaf it added about 30 minutes to the original cook time of 45 minutes until the internal temp read 165.","meta":{"section":"Cooking","utc":1514759507}} +{"text":"My mum thought mine was feeling dull when i was away, and took fine sandpaper to it to sharpen it. Guess what makes knives dull? Doesn't help that to wash it, she put it in the dishwasher and forgot about it. Hello warped handles. Now I hide everything.","meta":{"section":"Cooking","utc":"1377974033"}} +{"text":"I'd recommend a blind taste test on fried vs. baked bacon. Check and see if they can tell among maybe a dozen pieces which is which. I happen to prefer the taste of food grilled over briquettes to food grilled on propane, but my wife prefers the propane grill because it doesn't sully the food's taste with all that smoke. :-> I don't think you can do a blind test between charcoal and propane, but I suspect there's no gas flavor on my propane-grilled food, anymore than when I cook on my gas range or oven.","meta":{"section":"Cooking","utc":"1331068544"}} +{"text":"Does your supermarket have a specials bin? Here it is common for veges that are on the way out to be sold cheap. Great for soups and things that are going to be cooked (for stir fry you really need the freshest available though).","meta":{"section":"Cooking","utc":"1370411144"}} +{"text":"ya the hardest part of making Indian cuisine is the shopping","meta":{"section":"Cooking","utc":1540846408}} +{"text":"get her a whole mess of tips, and a few different bags. Nothing is worse than cleaning out bags. I would also recommend an offset cake spatula and if you have the money, a rotating cake stand. Fondant doesn't require much in the way of tools, its essentially a sugar dough but with gelatin instead of gluten. So perhaps a decent rolling pin( go to home depot and get a bit of dowel) and a couple of stencils. Also, and this might sound weird, decent saran wrap. Im not talking shit you buy at safeway. Go to a restaurant supply store and get some good stuff. Then look up how to bullet wrap frosting, it will make life so much easier. after that, its all practice.","meta":{"section":"Cooking","utc":"1417468298"}} +{"text":"Oh, you make it with that magical top cheese crust? Just like Mom! Wonderful. So the dilemma is whether they get that first-night cheese-crust experience or not; whether they want to sit there while it bakes for the first time. Some thoughts: 1) Reheating already-baked lasagna loses the crispness of the crust, but of course the bulk of the lasagna itself only improves after cooking . . . over days, if you ask me. 2) Though, depending on how they'll re-heat; if they use the oven then it might not take *that* much longer to bake it, I dunno? But if they just 'wave it then it's much quicker. 3) If you've already followed that first advice, great! Or, the second advice! 4) (If there's a wrong way to give someone lasagna, I don't want to know about it.)","meta":{"section":"Cooking","utc":1539868351}} +{"text":"Maybe it cant, but i sure am when you talk about teflon;)","meta":{"section":"Cooking","utc":1532460448}} +{"text":"I don't think Red Lobster and Chick-fil-a are the restaurants OP is talking about.","meta":{"section":"Cooking","utc":1536122950}} +{"text":"Whatever it is it will be good enough for your family","meta":{"section":"Cooking","utc":1450139320}} +{"text":"Thanks! I know about this trick already, but I'm really more interested in the reasons behind using some milks over others in certain recipes. What is it about buttermilk that makes it more fitting for this particular pumpkin bread? What exactly, in a scientific sense, did the heavy cream do to the batter?","meta":{"section":"Cooking","utc":"1351572136"}} +{"text":"Does stock count? I reduce mine a fair bit, freeze some into deep ice-cube tray, and the rest in freezer-bagged three-cup portions. The cubes are just right for making a pan sauce or, uh, \"elevating\" a packet of ramen, and the larger portions are good for rice, chilis, and so on.","meta":{"section":"Cooking","utc":"1424239960"}} +{"text":"For reference, the ratio of ingredients is: 100% flour 1% kansui (use sodium carbonate aka washing soda aka baked baking soda) 1% salt (optional, but recommended) 45% water Carefully and slowly dissolve the sodium carbonate in the water, add the salt if you want. Then slowly mix that into the flour. Watch some videos on udon making if, its basically the same.","meta":{"section":"Cooking","utc":"1432689026"}} +{"text":"Lamb Rib Chops with Quick Cherry Pan Sauce Preheat oven to 250\u00b0F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet). Add onion to same skillet and saut\u00e9 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper. Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve http://www.bonappetit.com/recipe/lamb-rib-chops-with-quick-cherry-pan-sauce","meta":{"section":"Cooking","utc":"1386124256"}} +{"text":"Chicken isn't broke Ramen is broke.","meta":{"section":"Cooking","utc":"1326936664"}} +{"text":"I grew up on a small farm with cows and sheep and we would rotate them between multiple fields because they both ate different plants in each field, allowing time for regrowth. Sheep help maintain the fields because they like eating stemmier and woodier plants that cows won't.","meta":{"section":"Cooking","utc":1547444004}} +{"text":"I keep rendered bacon fat in the freezer to use for saut\u00e9ing. I had left myself a lump at the edge of the cutting board.","meta":{"section":"Cooking","utc":1489297882}} +{"text":"Wow! Such a simple tweak yet, it probably tastes heavenly!","meta":{"section":"Cooking","utc":"1327941036"}} +{"text":"I made a killer fried chicken with mashed potatoes, gravy, biscuits, and poached carrots. My children ate ... the carrots. What kids don't eat mashed potatoes?! I have some seriously unnatural (but pretty healthy) kids. Anyway, the only thing worse than making a single serving of fried chicken is making a full meal of it and having people only eat the carrots.","meta":{"section":"Cooking","utc":1553708093}} +{"text":"I would break out the canning equipment and make big batches of applesauce. Peel, core, chop, cook down with a little water, pur\u00e9e. Add as much sugar as it needs, a little lemon juice, some cinnamon. Yum. Edit: a hand crank apple peeler/slicer would help a lot","meta":{"section":"Cooking","utc":"1443375291"}} +{"text":"Do you keep them bone side down? Or are you crisping skin side down?","meta":{"section":"Cooking","utc":"1427738107"}} +{"text":"Put some wilted spinach in it. Trust me on this","meta":{"section":"Cooking","utc":1474917232}} +{"text":"20th and Indian school? Edit: Had the wrong street, used to live on 18th. Also see a bunch of others mentioning after scrolling some more.","meta":{"section":"Cooking","utc":1563865906}} +{"text":"I read sausage, I cook sausage.","meta":{"section":"Cooking","utc":1548604705}} +{"text":"There's this Indian food shop near the farmers market in my area and the stuff he's got is so flavorful and cheaper than regular grocery stores. That reminds me I should go back there this Saturday to fill up more jars","meta":{"section":"Cooking","utc":1522973648}} +{"text":"Gravy over rice and peas is what I serve with chicken fried steak. Shit is delicious.","meta":{"section":"Cooking","utc":1475799681}} +{"text":"Boiled tenderloin? Ouch","meta":{"section":"Cooking","utc":"1410753523"}} +{"text":"http://imgur.com/3nBlFnE","meta":{"section":"Cooking","utc":1451427814}} +{"text":"You can mash cauliflower similar to mashed potatoes. I also like to saute up squash and zucchini.","meta":{"section":"Cooking","utc":"1358542775"}} +{"text":"It may still raise the temp of the food around it well over 41 (like, even to the point of at least drastically cutting shelf life, if not outright dangerous temps). Also, plenty of people do make large batches, which may be proportionally larger than most restaurants for the given fridge space and concentration of food. That's a lot of variables, and it's much better to just say \"pre-cool your food\" rather than try to account for how big and strong your fridge is, how full it is, and what it's full of.","meta":{"section":"Cooking","utc":"1411717463"}} +{"text":"I'll add a teaspoon of good quality vanilla extract to an entire pot sometimes.","meta":{"section":"Cooking","utc":1498839448}} +{"text":"Not at all the only ones. Buy the ones you need when you need them. You'll probably find you don't need all the pieces. I have a 12\" and a 3qt sauce. I *miiiight* pick up a rondeau, but yeah. My dutch ovens (large and small) cover my 'pot' needs. I'll probably pick up a 2qt sauce at some point too (3 qt is a bit large for smaller quantities.) But broadly, yeah, I totally agree. Start with one or two basics, buy more when you can't do something because you are missing a piece.","meta":{"section":"Cooking","utc":1461078409}} +{"text":"Thank you for going mad. Some of those really got me hyped for my apple tree. Dehydrated apple slices are fantastic and so is the idea of bringing up rum.","meta":{"section":"Cooking","utc":1537125285}} +{"text":"3 Crabs Fish Sauce Sweet Soy Sauce (Kecap Manis) Soy Sauce Gochujang Sweet Bean Paste (Tianmianjang) Spicy Bean Paste (Doubanjiang) Ladle Fine Mesh Spatula (for skimming the foam off broths/soups) Canned Fried Dace with Salted Black Beans (goes great over plain rice porridge) Instant Ramen Thai Chilies Thai Basil Perilla Leaves Pork Bones (for making stock) Pocky (Japanese stick cracker snacks) Rice Crackers Nori","meta":{"section":"Cooking","utc":"1428686964"}} +{"text":"Nice tip! Thank you. It does always smell worst after cooking with oil at a high temp that\u2019s for sure.","meta":{"section":"Cooking","utc":1537129464}} +{"text":"My aunt is a cleaning lady she cleans homes for a living. She came over to help me after my mom died and scrubbed my cast iron skillet that my grandma gave me with a brillo pad and dawn dish soap then put my tephlon coated pans in the dishwasher. It's been 6 years still working on bring the seasoning back to what it was. It boggles my mind that she doesnt get that","meta":{"section":"Cooking","utc":1542719785}} +{"text":"That's what you get when you wear a ring while working in a kitchen.... karma is a bitch!","meta":{"section":"Cooking","utc":"1341503026"}} +{"text":"Cocktail sauce, Marinara, Alfredo sauce, cheese, beets, Jello, onions, Jalape\u00f1os, salsa, hummus, Coleslaw, ... Im gonna stop now because i just thought of eating pbutter with coleslaw and i puked a bit in my mouth.","meta":{"section":"Cooking","utc":"1428982006"}} +{"text":"are you saying waffle house isn't fancy?","meta":{"section":"Cooking","utc":"1446913095"}} +{"text":"#####&#009; ######&#009; ######&#009; ####&#009; **On Food and Cooking: The Science and Lore of the Kitchen** Current $22.60 High $28.81 Low $18.60 Price History Chart | Screenshot | FAQ","meta":{"section":"Cooking","utc":"1415936446"}} +{"text":"Mine are in a drawer. Ones I use often gravitate towards the front of the drawer. Ones I use less often gravitate toward the back:","meta":{"section":"Cooking","utc":1549051902}} +{"text":"Do folks in many countries outside the US actually cook Thanksgiving dinner? I don't think I've ever seen it. If I visited the US during November, how could I get to try it? I assume that, like Christmas, Thanksgiving is typically an intimate, family affair.","meta":{"section":"Cooking","utc":1456701378}} +{"text":"Ooooh! That looks good! Thanks so much :)","meta":{"section":"Cooking","utc":1499994006}} +{"text":"Yup! If you don't have it on hand, you're missing out!","meta":{"section":"Cooking","utc":"1422855413"}} +{"text":"Welsh cakes are the best! Used to buy these in Swansea market all the time when I was a kid.","meta":{"section":"Cooking","utc":"1354699309"}} +{"text":"Here's a bit from linked Wikipedia article about* ***Trimethylamine*** : --- > >**Trimethylamine** is an organic compound with the formula N(CH3)3. This colorless, hygroscopic, and flammable tertiary amine has a strong \"fishy\" odor in low concentrations and an ammonia-like odor at higher concentrations. It is a gas at room temperature but is usually sold in pressurized gas cylinders or as a 40% solution in water. >Trimethylamine is a product of decomposition of plants and animals. It is the substance mainly responsible for the odor often associated with rotting fish, some infections, bad breath and can be a cause of vaginal odor due to bacterial vaginosis. It is also associated with taking large doses of choline and carnitine. >Trimethylamine is a nitrogenous base and can be readily protonated to give trimethylammonium cation. Trimethylammonium chloride is a hygroscopic colorless solid prepared from hydrochloric acid. Trimethylamine is a good nucleophile, and this reaction is the basis of most of its applications. --- ^(about) ^| *^(/u/UNHDude can reply with 'delete'. Will also delete if comment's score is -1 or less.)* ^| ^(**To summon**: wikibot, what is something?) ^| ^(flag for glitch)","meta":{"section":"Cooking","utc":"1389731169"}} +{"text":"Sounds like it will be a lot of fun!!","meta":{"section":"Cooking","utc":1531408064}} +{"text":"This isn't really an answer to your question, but if you want some awesome potato porn check out The Botany of Desire (it's on youtube).","meta":{"section":"Cooking","utc":"1422209966"}} +{"text":"Don't be cavalier about safety with this one. Example","meta":{"section":"Cooking","utc":1479537907}} +{"text":"Is that the same as fry sauce in Utah?","meta":{"section":"Cooking","utc":1558806904}} +{"text":"I do all the cooking -_-;","meta":{"section":"Cooking","utc":1496796052}} +{"text":"Ok this sounds dangerous! I think I want to try this out, thank you for sharing!","meta":{"section":"Cooking","utc":1470797392}} +{"text":"Nope. It's expensive either route.","meta":{"section":"Cooking","utc":1516216934}} +{"text":"Gaston Len\u00f4tre is something of a legend. He's definitely not for beginners but his style is still reasonably accessible.","meta":{"section":"Cooking","utc":1454993042}} +{"text":"hominy is used heavily in mexican cuisine, its also used in southern cooking to make grits.","meta":{"section":"Cooking","utc":1539464966}} +{"text":"> It's pretty fuckin tasty. I should think so. Rum, sugar, fruit. What's not to like?","meta":{"section":"Cooking","utc":"1421867154"}} +{"text":"Plus part of being a butcher is butchering animals, there are going to be potentially saleable byproducts laying about.","meta":{"section":"Cooking","utc":"1419006190"}} +{"text":"\u201cI have a pablano peppers charring over there and they\u2019re going to add some smokiness and heat my sauce needs.\u201d Me: \u201cat this point you don\u2019t need to explain it bobby.\u201d","meta":{"section":"Cooking","utc":1526648726}} +{"text":"Its funny, I just cooked a chicken the other night using that recipe. Although, after I browned the neck and the vegetables, I added them to my pan afterwords to catch the drippings from the turkey, and added some applejuice. I wish I had used just water, because the sauce came out too sweet, but overall it was very tasty.","meta":{"section":"Cooking","utc":1537291329}} +{"text":"The first time I made bacon wrapped dates for a group they all looked at them suspiciously, took a careful bite, then fought over how to divide the remaining ones... They are magic...","meta":{"section":"Cooking","utc":1531991584}} +{"text":"I mean, I keep mine in the same compartment in the fridge that holds the butter. I think it's the fact you leave it on the counter rather than putting in the fridge that's off-putting. I know technically butter doesn't need to be refrigerated but since I buy it that way at the grocery...anyway, I feel like bacon grease should probably follow the same rule.","meta":{"section":"Cooking","utc":1520577695}} +{"text":"The person who gave you the link is trying to help: The \"salt separates the yolk and white\" is a myth.","meta":{"section":"Cooking","utc":"1416531893"}} +{"text":"Stock, stock, stock. I have a freezer full of 2 cup full containers label dated stocks. Pork, chicken, beef and veal. I am the queen of the fumet and always scrambling about trying to get whole fish. I can make any sauce at a moments notice, or a lovely risotto. I use leaves from any root veg, I am wild for greens, and sometimes I just blanch the greens and add a pinch of sugar and red wine vinegar and serve them with the veg. Roasted beets look stunning with their blanched chopped greens and can be pepped up with some crumbled bits of strong cheese, chevre or gorgonzola. We do a lot of juicing here, and that has cut down on our throwaways. You can drink the juice, or use it to fortify some braising liquid. You don't want to juice bones though... Carrot juice needs tasting for balance, but is great for tenderizing a cheap cut of beef. I even recycle bones after I make stock by giving them to the dogs. Anything else goes into my new composting container in the yard.","meta":{"section":"Cooking","utc":"1381687979"}} +{"text":"I ate them, ill let you know if I dont die :D","meta":{"section":"Cooking","utc":1563255333}} +{"text":"Kitchen Aids? Really? Are they so much better that it's worth taking a chance getting a used one?","meta":{"section":"Cooking","utc":1522851433}} +{"text":"Cold pasta. Penne. Grill some shrimp in olive oil and garlic. Penne in fridge serve with shrimp and more olive oil.","meta":{"section":"Cooking","utc":1451844923}} +{"text":"Banana slicer has got to be the best/worst I've seen.","meta":{"section":"Cooking","utc":"1420245118"}} +{"text":"Not hard at all. The blade comes out and I just spray off the pieces and use my regular dish brush.","meta":{"section":"Cooking","utc":1517856344}} +{"text":"Cinnamon?","meta":{"section":"Cooking","utc":1546562616}} +{"text":"Can confirm as someone who makes cheesesteaks in the Lehigh valley","meta":{"section":"Cooking","utc":1563821219}} +{"text":"Adding eggs means the dish is neither vegetable nor vegetarian.","meta":{"section":"Cooking","utc":1476902710}} +{"text":"Thank you! I will check that out \ud83d\ude0a!!","meta":{"section":"Cooking","utc":1468889663}} +{"text":"I don't know. People don't do this where I'm from, we eat it with hands like sensible people.","meta":{"section":"Cooking","utc":1520599654}} +{"text":"Yes. You want marry all the flavors, not have individual tastes. If you do do tomato paste, add it before the wine and cook it for several minutes as well.","meta":{"section":"Cooking","utc":1547500278}} +{"text":"Breakfast burritos! You can make them health/unhealthy, they work as freezer food in case that person gets a lot of food, and nobody usually thinks to bring breakfast food for the occasions listed, and they are a great start to a day!","meta":{"section":"Cooking","utc":1453935755}} +{"text":"I'm late but my grandmother once threw two New York strips (not my favorite cut, bought a quarter cow) into a slow cooker because \"there was nothing in the fridge. We has so many stew cut I was so pissed off.","meta":{"section":"Cooking","utc":1564287666}} +{"text":"I think it's very obvious that I'm just going to have to practice with it to get the hang of it. Thank you for your input!","meta":{"section":"Cooking","utc":"1341764273"}} +{"text":"If he is a better chef than you, you should just live off take out. That is horrendous.","meta":{"section":"Cooking","utc":1561865800}} +{"text":"I mean, if you\u2019re going to go that far, you could just use straight wheat or other starch.","meta":{"section":"Cooking","utc":1534598904}} +{"text":"This is also why for several preparations, such as homemade salsa, I prefer canned tomatoes. They are typically picked and packed at peak ripeness. I'd also have to assume that most mexican restaurants use canned tomatoes as well, because otherwise that'd be a lot of juggling crates of tomatoes until they are properly ripe. That and they it'd save a lot of prep work if they use pre-diced or crushed. Personally, I like the canned whole romas and I just seed and chop them myself, but I'm not doing commercial quantities anymore.","meta":{"section":"Cooking","utc":1521685194}} +{"text":"You're adorable","meta":{"section":"Cooking","utc":1486264710}} +{"text":"Wrex.","meta":{"section":"Cooking","utc":"1342847552"}} +{"text":"that's.. kind of impressive, honestly","meta":{"section":"Cooking","utc":1551226247}} +{"text":"Just a closer wok with thee...","meta":{"section":"Cooking","utc":"1430092570"}} +{"text":"Haha that's probably for the best. I wouldn't use it for a kitchen knife. The ceramic side gets me a little more life out of utility knives when I'm doing drywall, though.","meta":{"section":"Cooking","utc":1514675246}} +{"text":"Old Griswold and Wagner cast iron is inferior to modern cast iron. It may be smoother but being lighter and thinner is not want I want in cast iron. Recipes should be given by weight and not volume. If we\u2019re talking about voices, Chef John\u2019s voice is one of the most annoying I\u2019ve ever heard. Most unpopular opinion: Alton Brown is overrated.","meta":{"section":"Cooking","utc":1556887201}} +{"text":"A really nice chopped salad. Sushi. Neatly-cut stir-fried vegetables. Chicken soup with nice dice of carrots, batons of celery, and very thin slices of onion. Basically any dish you make in which you cut vegetables you can practice your knifework on.","meta":{"section":"Cooking","utc":"1386190577"}} +{"text":"How bout them collards tho","meta":{"section":"Cooking","utc":1563838173}} +{"text":"Arroz con Pollo? There about 3 bajillion recipes out there for it.","meta":{"section":"Cooking","utc":"1412025659"}} +{"text":"that... actually sounds pretty good.","meta":{"section":"Cooking","utc":"1386773386"}} +{"text":"Ok, so it needs a while to let the sauce get richer? Hmm, baked squash with the marinade could be delicious! Thank you.","meta":{"section":"Cooking","utc":1535417332}} +{"text":"20 bucks a week give or take. But I eat almost every meal at work so that's obviously very skewed.","meta":{"section":"Cooking","utc":1450504694}} +{"text":"The biggest help I've found was learning the right way to quickly and efficiently chop an onion. If you've got the right technique, you can cut one up in less than a minute before it gets the chance to get you weepy.","meta":{"section":"Cooking","utc":1563981104}} +{"text":"Would be a Vegetable or Chicken Biriyani, which I personally find it difficult to get the right rice texture and flavours right consistently. It's a challenge for me and I've nailed it down now I think. I make it once in a while when we would want to try something different to the normal day to day cuisine.","meta":{"section":"Cooking","utc":1562779714}} +{"text":"Fuckin' love some Claussens. Or Straub's.","meta":{"section":"Cooking","utc":1455760043}} +{"text":"Allrecipes.com. Then click print","meta":{"section":"Cooking","utc":1547399850}} +{"text":"When I worked at a pizza place in highschool, I did this but left in enclosed, like a hot pocket. Most delicious/horrible for you food ever.","meta":{"section":"Cooking","utc":"1334804977"}} +{"text":"Is there an app that can identify mushrooms and whether or not they are edible?","meta":{"section":"Cooking","utc":1558696379}} +{"text":"Everyone has their own recipe for sauce. My father's is different than mine, my uncle's, or my mother-in-law's. I grow a lot of tomatoes every summer, so I have a tendency to only make sauce in August/September in huge batches, and then freeze manageable portions in ziplock freezer bags. Fresh tomatoes make all the difference. While there are quality canned tomatoes out there, I prefer to use my own whenever possible. When I want pasta in January, it is as easy as thawing a bag of sauce and bringing it back to a simmer on the stove top. I blanch the fresh tomatoes to make skin removal easy, then I cut them open and deseed them. I always deseed into a screened strainer so I can catch the seeds, but retain the liquid that holds them (lots of flavor). I always use fresh herbs and garlic whenever possible (which is always). I like onions and celery in mine (2 med onion, 2 ribs of celery). I mince them rough and start them over low heat with kosher salt to sweat them soft. Once they are half way there I add several rough chopped cloves of garlic. Now I add my tomato paste to the pan and allow it to caramelize. This adds a depth of flavor to the sauce you can only get in this step. Deglaze the pan with a 1/2 cup of dry white wine and add the tomatoes. I use about 2-3 dozen or so depending on the size. Now add fresh herbs (basil, oregano, parsley (flat leaf), and bay leaf). Bring it to a simmer and let it cook for 90-120 minutes. A trick I learned from AB is to use a tsp of baking soda instead of sugar to balance the acid. A small quantity of baking soda will lower the acidity of the sauce, balancing the flavors and allowing the natural sweetness of the tomatoes to shine through. I usually add the baking soda about 1/2 way through the process.","meta":{"section":"Cooking","utc":"1330618018"}} +{"text":"http://www.foodnetwork.com/recipes/emeril-lagasse/onion-and-pepper-smothered-round-steak-recipe.html http://www.tasteofhome.com/recipes/round-steak-stroganoff http://www.steakeat.com/how-to-cook-round-steak.html","meta":{"section":"Cooking","utc":"1447122416"}} +{"text":"Crab rolls. Add to leek and potato soup. Crab and corn fritters. Crab bisque. Steak Oscar (steak with bearnaise, crab, and asparagus). Crab stuffed mushrooms.","meta":{"section":"Cooking","utc":"1436998566"}} +{"text":"Plus toasted sandwiches are so good! Have you ever tried grilling a peanut butter and jelly sandwich like a grilled cheese? It's sooooo good. Melted peanut butter is pretty messy though so you need lots of napkins.","meta":{"section":"Cooking","utc":1507147704}} +{"text":"Bluegill are not good eats. I always throw them back.","meta":{"section":"Cooking","utc":1524122985}} +{"text":"Umm, he literally followed the instructions an the back of a McCormick package. I don't think the point of this seasoning review was to show amazing seasoning skills but to provide a very simple and basic baseline to compare the McCormick seasoning against. Are we all really trying to argue that this guy who's demoing McCormick's seasoning doesn't know how to cook?","meta":{"section":"Cooking","utc":1449340274}} +{"text":"Pizza dough","meta":{"section":"Cooking","utc":"1439180192"}} +{"text":"Chicken breasts can be very thick, so you have 3 options: 1) Use low heat. 2) Beat your meat until it's flatter. 3) Attempt a butterfly cut.","meta":{"section":"Cooking","utc":"1336267593"}} +{"text":"From what I can tell, I think /u/Ic3crusher means that you want to crack both ends of the egg, then crack a line from one end to the other, joining the opposite poles. This will allow you to \"open\" the shell in one complete piece.","meta":{"section":"Cooking","utc":"1442977941"}} +{"text":"Pizza party. get all the fixings out and let them make their own pizza. either use boboli bread crusts. like these https://www.walmart.com/search/?query=boboli%20pizza%20crust&typeahead=Boboli you can take some ideas from this recipe or use the tortillas like in this recipe. https://www.copymethat.com/r/s2F2BUz/tortilla-pizza/ maybe make some garlicky parmesan breadsticks to go along with have some extra warmed marinara for dipping the bread into, maybe even make some cheese sticks &#x200B; soup and salad? with corn bread, garlic toast, crackers etc. mixed green salad maybe make some homemade ranch dressing. or maybe Caesar Salad with garlic bread https://www.copymethat.com/r/Duw1hE0/buttermilk-ranch/ https://www.copymethat.com/r/FxEhNUP/creamy-caesar-dressing/ or grilled cheese sandwiches with this soup. You can make this days in advance and freeze it. Yes, you can freeze this soup! https://www.copymethat.com/r/1F4aIO6/dreamy-vegan-tomato-soup-blissful-basil/ https://www.copymethat.com/r/gAPe4ec/easy-cowboy-beef-soup/ https://www.copymethat.com/r/XE0Voqe/healthy-vegetable-beef-soup/ https://www.copymethat.com/r/cPq2HJk/homemade-crock-pot-chicken-tortilla-soup/","meta":{"section":"Cooking","utc":1561846721}} +{"text":"I've been considering the grain mill for my stand mixer but all the reviews say even the finest setting yields a coarse grain. So would this be a better option, you think?","meta":{"section":"Cooking","utc":1483250314}} +{"text":"if I use a 9x13 I double the recipe.","meta":{"section":"Cooking","utc":1541603130}} +{"text":"It adds a somewhat pungent umami flavor to the popcorn.","meta":{"section":"Cooking","utc":"1403124066"}} +{"text":"yes, people still survive after burning some leaves on their pizza.","meta":{"section":"Cooking","utc":"1401404063"}} +{"text":"My favorite is St. Angel. It's very fluffy. It's a triple cream. I take the chill off, and have it with crackers, and sometimes honey. I usually have a salty meat, like salami, to get some contrast. I don't eat it on the cracker with the cheese, just an occasional bite here and there.","meta":{"section":"Cooking","utc":1532641133}} +{"text":"The best sauce for carbonara is just egg yolks and cheese, or if you're feeling adventurous you could make your own pasta","meta":{"section":"Cooking","utc":"1340625126"}} +{"text":"Came here just to say it's probably a typo. It appears we've reached a consensus.","meta":{"section":"Cooking","utc":"1334397090"}} +{"text":"Those three are really all you need unless you filet things a lot. Maybe a cleaver too.","meta":{"section":"Cooking","utc":1542657725}} +{"text":"I'm just upvoting you because of your username. Hamsterdam was life.","meta":{"section":"Cooking","utc":1555619962}} +{"text":"If they're burned on the edges the bottoms are probably scorched.","meta":{"section":"Cooking","utc":"1338235874"}} +{"text":"Alton Brown on Good eats does a segment on the \"sealed juices\" debate. He takes 2 equal steaks and weighs them, sears one on high hrat and leaves the other unseared. Then he roasts, I think, the steaks and weighs them. The 2 steaks weighed the same. The idea being that if the seared steak sealed in the juices it would weigh more than the less juicy unseared steak. Not exact science but I think a good experiment. Maillard reaction crusts are formed for their inherent deliciousness, not to seal in juice. More of a food myth","meta":{"section":"Cooking","utc":"1413579965"}} +{"text":"My sister is the penultimate reheater of pizza and she puts a few tablespoons of water underneath the foil. This is of course for if you have the thicker chewier crust not cracker crust.","meta":{"section":"Cooking","utc":"1358978351"}} +{"text":"At first sight I thought you said orca, I was petrified!","meta":{"section":"Cooking","utc":"1361570134"}} +{"text":"The easiest way to dispose of it is to let it cool then pour it back into the original container then throw it away. The most green way to dispose would be to find a place that will recycle it for you, but I'm pretty sure most people go with the first option.","meta":{"section":"Cooking","utc":1556039104}} +{"text":">soggy bread >way too much corned beef There's your problem. The corned beef that comes packaged usually has a brine/juice in the package and when you slap it onto a sandwich the bread sucks up the moisture and becomes soggy. If they used a paper towel on the meat first, it probably wouldn't soak the bread.","meta":{"section":"Cooking","utc":1507436405}} +{"text":"Pine Nuts are always silly expensive. Couldn't quote you the price off hand, but they're silly.","meta":{"section":"Cooking","utc":1511957945}} +{"text":"Yeah, cause the tweezer set always understands flavors better than old school types.","meta":{"section":"Cooking","utc":1545734001}} +{"text":"Crabcake is a dish and Maryland makes them the best. Maryland crab soup is a dish and it's the best soup in my opinion. Haters gunna hate, but \"CRABCAKES AND FOOTBALL, THAT'S WHAT MARYLAND DOES\"","meta":{"section":"Cooking","utc":1563827123}} +{"text":"We have a very smallfood processed but not a blender","meta":{"section":"Cooking","utc":1513225371}} +{"text":"I pretty much cannot recommend Smitten Kitchen more. My boyfriend and I made her cream of mushroom soup a few weeks ago and it was absolutely amazing.","meta":{"section":"Cooking","utc":"1325801918"}} +{"text":"I made Nesselrode pudding once. Never again.","meta":{"section":"Cooking","utc":"1436081212"}} +{"text":"Hehe, not what I was looking for but exactly what I need","meta":{"section":"Cooking","utc":1484893880}} +{"text":"Definitely salt it. I actually use bullion powder instead of salt.","meta":{"section":"Cooking","utc":1504793292}} +{"text":"Chinese Trinity: Fresh Ginger, garlic and green scallions. Add a little soy to finish (a good Chinese soy sauce!) and you're golden. I should add, many Chinese recipes will have you saute the crushed, bottom, white parts of the green onion, and reserve the tops for garnish at the end, which is a great tip. It's kind of a two for one deal with scallions, it's why I love to always have them on hand! They make such a fresh difference to any dish, but especially Asian ones. Fresh Chilies can also be used liberally, to saute and as garnish. I also am using Chinese cooking wine pretty liberally these days. Use it exactly as you would white wine in French cooking, but in Chinese cooking (to braise, to deglaze, to marinade, to thin sauces, and for rich flavour).","meta":{"section":"Cooking","utc":1552087677}} +{"text":"None of these are farmer's market eggs","meta":{"section":"Cooking","utc":"1426644295"}} +{"text":"Fly to Copenhagen, go to NOMA?","meta":{"section":"Cooking","utc":1477185525}} +{"text":"Bought one at target for ten bucks. So worth it.","meta":{"section":"Cooking","utc":"1446344757"}} +{"text":"Sometimes I use the edge of the bowl. Sometimes I use the counter. Sometimes I use some other flat surface nearby, like a dish that's already dirty. Sometimes I crack into a ramekin first, in case I fuck up (usually when I want whole yolks, always when I want to separate the yolk.) I am terribly inconsistent.","meta":{"section":"Cooking","utc":1537737110}} +{"text":"I love grapes but for some reason hate raisins and prunes.","meta":{"section":"Cooking","utc":1554172553}} +{"text":"My wife likes hers a little more crusty than mine so I use my kitchen torch on hers.","meta":{"section":"Cooking","utc":1530885944}} +{"text":"I usually make it a separate layer: layer sauce layer sheet layer veg layer cheese sauce sheet veg cheese.","meta":{"section":"Cooking","utc":"1440150883"}} +{"text":"We call it that because my kids say I put everything but the kitchen sink in it!","meta":{"section":"Cooking","utc":1545400965}} +{"text":"Well I just don't know tbh. Did you really go to town scraping the bones? WE NEED MORE PEOPLE ON THIS!","meta":{"section":"Cooking","utc":1552957689}} +{"text":"a fried egg, maybe some onion chives, toss those in some soy sauce, ginger, sriracha","meta":{"section":"Cooking","utc":1531858534}} +{"text":"Now I use a stick blender! Good call. Getting too hands on with peppers can lead to problems!","meta":{"section":"Cooking","utc":1493786856}} +{"text":"> Anna Napoletana flour That is the kind I got from there, I could not remember the brand, I would have remembered king arthur, googling that name and looking at the pic that is for sure what I got.","meta":{"section":"Cooking","utc":1549649588}} +{"text":"Well that's kind of the point of those oils, they should be \"forgettable \" insofar that they don't impart any flavors to the dish. Hence the term neutral oil! Honestly for sauteeing, canola oil is just fine, I wrote it off because it just gets weird when you use it for deep frying, the flavor is off. So I just dont buy it, and grapeseed replaced it. But I agree, olive oil has a tremendous flavor, and it doesn't go with all cuisine types, either. If I'm sauteeing anything for Mexican, Indian, Chinese or other asian food, I'm not using olive oil. I made stovetop popcorn tonight, I don't make it as often as you, but I used my spanish evoo because I prefer it. My uncle used to make stovetop popcorn when I was young and he used some kind of olive oil. We have coconut oil but I never cook with it, I have never been into what i perceive to be a fad, but I am curious as to what you think makes it better? I think I will try coconut oil next time I make popcorn regardless, just so I can see for myself!","meta":{"section":"Cooking","utc":1552526134}} +{"text":"Another vote for Foodwishes CookingWithDog runnyrunny999","meta":{"section":"Cooking","utc":"1335216308"}} +{"text":"Made yogurt for the first time in my new instapot.","meta":{"section":"Cooking","utc":1514849974}} +{"text":"I was afraid of that","meta":{"section":"Cooking","utc":1522274412}} +{"text":"when i cook for my girlfriend I usually ask if she likes it and thankfully shes honest, but overall she enjoys it. As for when I cook for say my family my mother usually has an issue with something which is funny because she used to make bbq chicken by putting chicken in a crock pot and pouring(understatement) bbq sauce on them after its been cooked.","meta":{"section":"Cooking","utc":"1336894977"}} +{"text":"Mmmm fish cheeks... The whole fish stays together better than filets too.","meta":{"section":"Cooking","utc":1559344949}} +{"text":"It really depends on how much rice you eat. If it's a once-a-month thing, just stick to a pot. I eat rice with almost every meal so it's worth it for me. Comes out perfect every time and lovely to use.","meta":{"section":"Cooking","utc":1555783041}} +{"text":"Ketchup and tomatoes and some bbq sauce.","meta":{"section":"Cooking","utc":"1374626083"}} +{"text":"Putting back the pan in pancake huh","meta":{"section":"Cooking","utc":1557018651}} +{"text":"I know one of the recipes stolen was an almond shortbread, and Amy said that it was literally the exact same measurements and explanations. At first she thought that it was just a coincidence, but as she kept watching, she realized that there was not a single difference.","meta":{"section":"Cooking","utc":"1359759805"}} +{"text":"Yea, I am thinking this will be the most straightforward and satisfying. Should go nicely with some broiled asparagus, which I need to get rid of. Any tips for things to add to red wine pan sauce?","meta":{"section":"Cooking","utc":1459461345}} +{"text":"I've said \"behind\" so often I use it In super markets and the likes.","meta":{"section":"Cooking","utc":1547713823}} +{"text":"Yeah you're missing out!! You'll need to knead the dough by hand after the stand does all the mixing, but that's a 2-3 min process, 20 mins rest, and then the pasta roller on the kitchenaid makes REAL quick work of it.","meta":{"section":"Cooking","utc":1561645650}} +{"text":"Crystal for oysters.","meta":{"section":"Cooking","utc":"1423852215"}} +{"text":"I use it anywhere I would use regular paprika. I especially like the little smokiness it adds when dusted onto deviled eggs, or in egg salad/potato salad. It\u2019s also great in macaroni and cheese.","meta":{"section":"Cooking","utc":1529704967}} +{"text":"Oh no, this is a lifelong affliction. This damn pear has haunted my life.","meta":{"section":"Cooking","utc":1560264154}} +{"text":"wow, now I don't feel so bad about getting horseradish up my nose.","meta":{"section":"Cooking","utc":1483618485}} +{"text":"At most maybe three times in the previous fortyfive years of making fried egg sandwiches have I _not_ ended up with egg on my face.","meta":{"section":"Cooking","utc":1449619512}} +{"text":"I know, right? I was literally comparing them yesterday for my nutrition class. I had no idea were so high in Vitamin A.","meta":{"section":"Cooking","utc":"1394079455"}} +{"text":"It really depends on the fish. You don't want to overpower the flavor of the fish. A lemon, garlic and parsley butter is a good bet for most freshwater fish. And don't forget the beloved standby, Old Bay.","meta":{"section":"Cooking","utc":1555053515}} +{"text":"Sometimes lemon zest / juice and red pepper flakes","meta":{"section":"Cooking","utc":1523157362}} +{"text":"Cast iron, my friend.","meta":{"section":"Cooking","utc":1555443607}} +{"text":"You can also bring it to a good boil every 3 or 4 days and keep it in the fridge pretty much indefinitely. Fridge space is usually too dear here for me to do that, but with Christmas coming it might make sense to just bring it to a full boil, so it is ready and waiting in the fridge to add flavor to the seasonal meals.","meta":{"section":"Cooking","utc":"1387418561"}} +{"text":"> Yeah but it's cleaned without soap You know that you actually can use soap with cast iron pans. I was persuaded by this article by J. Kenji Lopez-Alt. Since then, I've been using soap, and it's been no problem at all. Still you need to dry it, but that doesn't seem like a big deal.","meta":{"section":"Cooking","utc":1497280378}} +{"text":"You can simmer it on the stove or braise in the oven, about 5 hours on low. Quickest is about 45 minutes in a pressure cooker.","meta":{"section":"Cooking","utc":1504665742}} +{"text":"That's how I've always interpreted that phrase; fat is a carrier of flavor, it can extract and spread it throughout a dish and thus it's an important component to have good flavor.","meta":{"section":"Cooking","utc":1562264421}} +{"text":"ty","meta":{"section":"Cooking","utc":"1363488959"}} +{"text":"Every family should develop their own family cookbook. It avoids recipes being lost over the years. Be sure to include notes on technique since the reader might be your great grandson with little cooking experience. To any teens reading this, spend time with your parents learning to cook. After college when your far away you will regret not taking advantage of that learning opportunity.","meta":{"section":"Cooking","utc":1558529769}} +{"text":"Hahahaha I was too until I read your comment. Okay. 40 cloves seems doable.","meta":{"section":"Cooking","utc":"1437630849"}} +{"text":"c u L i n a R y a u t H e n t I c I t y !","meta":{"section":"Cooking","utc":1538055428}} +{"text":"Haven't reached that far yet, but **Good Eats** s7e14 and s13e17 apparently cover curry, with the latter apparently going into history. Obviously not in the greatest detail, but still, I have a nerd sense of humour so Alton Brown appeals to me more than I like to admit it.","meta":{"section":"Cooking","utc":1554213655}} +{"text":"I have a hand crank pasta machine. I don't use it often, but damn if freshly made pasta isn't the best tasting pasta you'll ever have. I think I use my lemon squeezer gets the most use out of all my gadgets.","meta":{"section":"Cooking","utc":"1434055366"}} +{"text":"Comfortable shoes. Be okay with making mistakes. Be better with fixing mistakes. Learn to breathe through harsh criticism. Have beers with the staff given the opportunity. Stay away from drugs and smoking.","meta":{"section":"Cooking","utc":1529604282}} +{"text":"Caramel hardens because there's not enough water. You can always add water back into the caramel. Just drip it in slowly over heat. And you can always test the caramel by dripping a bit into cold water or onto an ice-cold spoon. Should give you an indication of the consistency.","meta":{"section":"Cooking","utc":"1435282678"}} +{"text":"That dough looks a little raw in the middle. Make sure you knead it for at least 10 minutes. It doesn't seem like you need to, but it is important as the dough becomes much more elastic. How I make the dough is to take the dough ball, punch my fingers down all around the edge to make a crust, push down the middle, roll it on my knuckles until it starts to get out of hand. On the table, turn the dough around in circles, and use my hands to press down the dough, in quick motions. Get it thin. Then let raise for 30 mins. Works for me! I cook hot at 450, pull it when bottom is golden.","meta":{"section":"Cooking","utc":"1327019658"}} +{"text":"You've obviously never had a Publix cake. They're my favorite part of any potluck!","meta":{"section":"Cooking","utc":1546627043}} +{"text":"There you go!","meta":{"section":"Cooking","utc":1468665792}} +{"text":"Take that recipe you already described, chop it finer, add jalape\u00f1o and cilantro, and you've got peach salsa.","meta":{"section":"Cooking","utc":"1442242913"}} +{"text":"Salt gets rid of bitterness. Try dressing it with some falt.","meta":{"section":"Cooking","utc":"1352858938"}} +{"text":"Will agar agar let me have the needed consistency?","meta":{"section":"Cooking","utc":1537781730}} +{"text":"This is why I always watch chopped without the sound or turned down low.","meta":{"section":"Cooking","utc":1561411300}} +{"text":"Oh god damn it. It is the 2nd already and had to see that this was submitted 11 hours ago (it is 9am here on the East Coast). Well played.","meta":{"section":"Cooking","utc":"1364908046"}} +{"text":"It's an Amish recipe, and they *know* how to make their bread. Don't knock it till you've tried it edit: I did make pancakes actually, about an hour later","meta":{"section":"Cooking","utc":"1336153154"}} +{"text":"I use baker's yeast, much cheaper","meta":{"section":"Cooking","utc":1495039038}} +{"text":"carbon steel pan.... wtf.. how does that happen.. that pan shouldn't melt at temps near 1000 degrees.. unless your oven a direct portal to Hell I am dumbfounded.","meta":{"section":"Cooking","utc":"1415842397"}} +{"text":"Couscous salad served cold with chopped onions peppers and whatever vegetables you like and feta cheese mixed in.","meta":{"section":"Cooking","utc":"1402719069"}} +{"text":"I took about 1/2 of a large octopus, raw. Put it on a smoker with soaked mesquite chips for two hours at about 240F. It ended up being more tender than typical boiled octopus, with a strong smoky flavor. It went very well on sushi rice, and it really pops with some lemon. One thing that doesn't really come through in the pictures is that in the last pic the octopus had really relaxed, it was clear that it had become more tender and that the collagen had really began to dissolve. We took it out based on that, and instinct. I'd __love__ to try this in takoyaki, Japanese octopus dumplings, but I don't have the equipment to make it.","meta":{"section":"Cooking","utc":"1370135259"}} +{"text":"I love the idea of putting parmesan cheese on the outside. I've had cheese get on the outside of the bread before by accident, and it's fantastic. Don't know why I never thought of doing that intentionally.","meta":{"section":"Cooking","utc":"1334737882"}} +{"text":"Got one just like that. Use it mainly for apple pies. I despise peeling apples and it makes it such easy work. Peel, core and slice all at once. Love it.","meta":{"section":"Cooking","utc":1493044650}} +{"text":"yeah but then you gotta go outside","meta":{"section":"Cooking","utc":1461475143}} +{"text":"Toasted whole wheat turkey sandwiches with cream cheese and jam or cranberry sauce. Might not sound that wonderful, but it IS. Also, cubed turkey tossed with mayo, lemon juice, pepper, garlic powder, a little dill, diced red grapes (or raisins), chopped celery, and a little salt. Great on crackers, in lettuce wraps, on sandwiches, or in a pita or tortilla.","meta":{"section":"Cooking","utc":"1354404758"}} +{"text":"Costco Kirkland Maintenance Cat cat food. Grain free and much better than the \"science diet\".","meta":{"section":"Cooking","utc":1489993450}} +{"text":"Why would anyone go by GDP? What relevance does that have?","meta":{"section":"Cooking","utc":"1400855559"}} +{"text":"Sure, which is why it helps with satiety. It is still a good source of protein that is culinarily compatible with the pasta dish.","meta":{"section":"Cooking","utc":1562371909}} +{"text":"Marbled Rye Bread, Havarti and Gruyere, and Bacon Marmalade. Melt butter in the skillet and fry that baby up!","meta":{"section":"Cooking","utc":"1367156323"}} +{"text":"Soup with a pork based broth, some raw carrots, sprouts, and maybe cilantro would be awesome. any rice noodle would be good as well. can mix in loads of different vegetables with that and make a sauce from the pan drippings, some pork stock, and from here you can get creative (coconut milk, lemon/lime juice, red wine..etc)","meta":{"section":"Cooking","utc":1472506318}} +{"text":"The only way I've had bone marrow was in a big bowl of chulent. They're pretty easy to get around here, as I live in a big Jewish community. I've never thought of having it this way!","meta":{"section":"Cooking","utc":"1328127249"}} +{"text":"I've noticed considerable drops in shelf life after opening and repackaging raw meats, so that's why I stick to a day or two in general. All food storage questions have variable answers though - there's a continuum along which food transitions from good to bad, and where different people place the bright line varies according to their health status and risk tolerance. If I had accidentally left a ziplock of pork chops in the fridge for a week but they still passed the sniff test, I'd probably still cook and eat them, but not if I had a job interview the next day.","meta":{"section":"Cooking","utc":1499185734}} +{"text":"It's possible there are other unlisted ingredients? I wouldn't risk it I guess?","meta":{"section":"Cooking","utc":1528722750}} +{"text":"Well it is feet, and we kind of think of feet as gross in American culture. We're pretty picky eaters, barely ever eating any offal. I'm open to it, but I get it.","meta":{"section":"Cooking","utc":1513728443}} +{"text":"I'd suggest these options: Miso Brown Butter and Brie Pasta with Roasted Beets and Walnuts https://www.halfbakedharvest.com/miso-browned-butter-and-brie-pasta-with-roasted-beets-walnuts/ Caramelized Balsamic Goat Cheese Pasta (with Roasted Beets) https://www.halfbakedharvest.com/caramelized-balsamic-goat-cheese-pasta/ Moroccan Chickpea and Lentil Soup https://thecookreport.co.uk/moroccan-chickpea-lentil-soup/ Sherried Tomato Basil Soup (with Marinated Feta) http://www.sumptuousspoonfuls.com/sherried-tomato-basil-soup/ Eggplant, Ricotta, Mushroom and Asiago Bruschetta http://www.sumptuousspoonfuls.com/eggplant-mushroom-ricotta-asiago-bruschetta/ Instant Pot Minestrone Soup http://howtofeedaloon.com/instant-pot-minestrone-soup/ Instant Pot Kahlua Flan https://cookingwithcurls.com/2018/04/26/instant-pot-kahlua-flan/","meta":{"section":"Cooking","utc":1532024989}} +{"text":"Can you deep fry these things?","meta":{"section":"Cooking","utc":"1386879092"}} +{"text":"It makes for stunning reductions when paired with alcohol. I use this primarily as a steak sauce, and man do I wish I understood the science of what's going on, because it just sticks to the meat like nothing else.","meta":{"section":"Cooking","utc":1546305135}} +{"text":"Put in bolognese while simmering.","meta":{"section":"Cooking","utc":1510629087}} +{"text":"Can I bake a potato in it? I heat my big oven like four times a week for a single potato. It's dumb.","meta":{"section":"Cooking","utc":1471674427}} +{"text":"I was in the same boat, my go to dish is canned sardines. Olive oil garlic, lemon zest and chili in to a pan, add the sardines and heat , meanwhile throw a stone baked bread roll on to the grill, slap it all together, squeeze over some lemon juice and boom amazing and quick :)","meta":{"section":"Cooking","utc":1490904325}} +{"text":"Lovage is extremely hard to source. I've never seen fresh one in grocery stores. I don't buy mine, but instead grow it myself.","meta":{"section":"Cooking","utc":1551712745}} +{"text":"Patatas Bravas (potatoes with a spicy tomato sauce) Pescado blanco frito (whitefish deep-fried and with mayo) Croquetas de Manchego (croquettes with manchego cheese) Chorizo a la plancha (chorizo cooked on a flattop grill) Empanadas Costillas de cerdo (pork ribs in a barbeque sauce) -- at a restaurant I used to go to, this was my all-time favourite dish. Churros and chocolate dip/sauce One dish I can't remember the name of was a three-bean mix in a little oil and with a good amount of mint. A completely cold dish but tasted like it'd be perfect on a hot day. I have a whole book on tapas and tapas-style foods somewhere...","meta":{"section":"Cooking","utc":"1424625598"}} +{"text":"Stuffed peppers, just the sauce in the filling and on top. Eggplant parm, chicken parm, or meatball sandwiches.","meta":{"section":"Cooking","utc":1482527615}} +{"text":"Okay makes sense, thanks.","meta":{"section":"Cooking","utc":"1360803418"}} +{"text":"Dutch babies are a breakfast/ brunch staple in my house and in many other's homes here in the Pacific Northwest. The proportions given in the recipe are correct. I make my batter in the blender whipping it on high for a few moments to make it frothy and smooth then pour it into the preheated high sided pan wherein the pat of butter has been melting. This was the first thing the kids learned how to make. Simple, delicious, and one pan prep. I feel like the flaw must have been the bananas.","meta":{"section":"Cooking","utc":1539554415}} +{"text":"Thank you, as that's what I was thinking.","meta":{"section":"Cooking","utc":"1378840586"}} +{"text":"I did this for the first time recently and my bacon came out SO greasy because it just sat there in it's own grease while it was in the oven. Pointers to make the bacon less greasy?","meta":{"section":"Cooking","utc":1456493755}} +{"text":"My sunbeam stand mixer ($30 at Walmart at the time) is better than my friend\u2019s kitchen aid. Gets the sides of the bowl much better.","meta":{"section":"Cooking","utc":1528406273}} +{"text":"Except for joppiesaus and vla. They're delicious.","meta":{"section":"Cooking","utc":"1414930216"}} +{"text":"pancakes","meta":{"section":"Cooking","utc":"1397855042"}} +{"text":"https://www.youtube.com/watch?v=sUZbfaYyL-s &#x200B; I more or less have been cooking mine like this this for years (felt great seeing a recipe so similar to mine pop up on BA). Friends and family haven't looked back since trying it.","meta":{"section":"Cooking","utc":1562510246}} +{"text":"Didn't they say they planned to merge all of their sites into one offering? No date, said their publishing company is very slow implementing on the web.","meta":{"section":"Cooking","utc":1482702854}} +{"text":"Hawaii: Anything with Spam","meta":{"section":"Cooking","utc":1563828666}} +{"text":"This chart specifically singles out pink and white fish and also has a separate category for smoked fish. I agree, I love Lox and cheese, but that is not what I'm talking about. When you cook fillets of fish the way they're really meant to be cooked, light and hot, then cheese would ruin the dish. If you're mashing up bits of lobster to put in pasta, use any kind of cheese you want.","meta":{"section":"Cooking","utc":"1361744790"}} +{"text":"This thing is pretty amazing, if you want to drop $300 on something that will last forever. https://www.youtube.com/watch?v=k3SbEWFSA8s","meta":{"section":"Cooking","utc":1474263021}} +{"text":"Do you not cut and wash it first?","meta":{"section":"Cooking","utc":1475015391}} +{"text":"Sorry I assumed everyone had a gmail account to log in with, my bad :s Well it's a recipe aggregator site I guess? Put in what you've got in the fridge and you get a bunch of stuff you can try out, complete with mouth watering pictures...","meta":{"section":"Cooking","utc":"1328312179"}} +{"text":"Any canadians here know how to get that spice? Or anything similar? I'm starting to run out of it since it was a gift from the States.","meta":{"section":"Cooking","utc":1477513240}} +{"text":"Oh, gosh, silly me, you can get it in your supermarket so everyone else can. I immediately retract all my weeks-long odysseys to try and buy it in various places.","meta":{"section":"Cooking","utc":1534618331}} +{"text":"I\u2019m trying to make a ramen broth, the recipe said to add back fat to thicken the it.","meta":{"section":"Cooking","utc":1514028985}} +{"text":"Potato soup/chowder is great with a hambone stock base.","meta":{"section":"Cooking","utc":1459269838}} +{"text":"Mario Batali. Doesn't look like he is ever taken a bath or washed his clothes. I cannot even imagine what that man smells like!","meta":{"section":"Cooking","utc":"1432441680"}} +{"text":"Hopefully I don't invite controversy with this... (because my experience is not based on Russia-specific heritage). I, myself, have no Russian heritage. But my experience with *similar* foods comes from my Ukrainian step-grandmother (who is sadly, no longer capable of making her amazing dishes). I absolutely loved her borshch and golumpki. She made perogi** often too, but I could take those or leave them. I wish I had her specific recipe for the former two, as I'd happily make them often. I've never found ones that taste and look exactly like I remember. **Note: Wikipedia tells me the ukranian term for this is vareniki, but I still use the terms she used and I was raised on. I don't know why she called certain things what she did, only that they are ingrained as fond memories by those terms. I have never tried bliny, kvas, or shashlyk. Pirozhki and Syrniki both look yummy. I should add them to my list of foods to make someday. (Edit: whoops. Yep, I mixed up my wikipedia pages. Sorry about any confusion !)","meta":{"section":"Cooking","utc":"1407158872"}} +{"text":"We were loving all of the ethnic food choices we had in London until we decide to try some \"Mexican\". They put mutton and some sort of yogurt sauce on the nachos. I ate it but my stomach was very confused..","meta":{"section":"Cooking","utc":1485286465}} +{"text":"PICKLE PICKLES WITH JALAPENOS. WILL NOT REGRET.","meta":{"section":"Cooking","utc":"1436810057"}} +{"text":"I have tried. They just got soggy. Caramelization requires oxygen lol","meta":{"section":"Cooking","utc":1550465329}} +{"text":"I suspect it's one of those over-cautious sorts of things they warn you about to cover their ass. Maybe it only happens with a seriously overpowered (or malfunctioning) crock-pot, a slightly dodgy installation, an existing flaw in the countertop and just the right phase of the moon. But it's not a major inconvenience to slip a cutting board under the crock pot, or move it over to a buffet table we have.","meta":{"section":"Cooking","utc":1499975133}} +{"text":"Never made pho myself but have learned from many threads on this sub: don't forget to have a pot to collect your broth when you're straining through the cheesecloth. Definitely don't strain it directly down the drain.","meta":{"section":"Cooking","utc":1497062791}} +{"text":"Not going to repeat advice that's already in the thread, but two things to note: use a pan that is in pretty good shape, and practice a lot. Omelettes are unfortunately one of those skills that just has to be drilled (especially French style). I sat down one day with two cartons of eggs and just practiced. It eventually clicks.","meta":{"section":"Cooking","utc":1563882205}} +{"text":"An Avocado spread is a better, healthier mayo. If you want the tang of mayo add a bit of lemon. Mayo is just oil, egg and lemon(might be generic vinegar I can\u2019t recall) in an emulsion so it\u2019s pretty close substitute.","meta":{"section":"Cooking","utc":1564510684}} +{"text":"We usually use generic chips because boring office but I haveb served it with just warmed flour tortillas cut into quarters and that was the best","meta":{"section":"Cooking","utc":1472927446}} +{"text":"As long as you know what proportions of rising agent to dry ingredients, and dry to wet, go crazy. I literally make up baking recipes on the spot every time I bake. I'll read a similar recipe for the kind of end product I'm looking for, then once I've got a feeling for the consistency of the batter, and approximate ratios, I'm adding stuff, and removing stuff willy-nilly. Baking is great fun once you understand how your ingredients work.","meta":{"section":"Cooking","utc":"1426919007"}} +{"text":"You smoke yourself?","meta":{"section":"Cooking","utc":1551378482}} +{"text":"Rice vinegar is also a great way to get a more flavourful rice","meta":{"section":"Cooking","utc":1547559132}} +{"text":"Brussel sprouts. My mother always bought the frozen kind. I thought they were the most slimy disgusting things. Then my BF we\u2019re visiting his mother who made fresh brussel sprouts. She baked them in the oven with cloves of garlic drizzled with oil and sprinkled with salt. I can\u2019t get enough of them!","meta":{"section":"Cooking","utc":1546408680}} +{"text":"I once made a dish that was rather alarming looking: a large squid tube stuffed with sausage meat, braised for an hour in sherry, stock, a little tomato paste, hot paprika, saffron, garlic and toasted marcona almonds, then pureed the sauce. It made a large matte white tube that I served like a roast with the sauce ladled over. Delicious but very odd from a presentation perspective.","meta":{"section":"Cooking","utc":1492631903}} +{"text":"IMO, the key is browning. If you throw in the oven without browning, you're missing out on the potential chix flavor. Raw olive oil is healthy. Once cooked, as far as I understand it, it looses its positive properties and can actually be harmful - I've heard people claim this but I am having trouble finding any source. Perhaps a biologist or chemist can opine. Nevertheless, take any pan over high heat and let it get hot, but not so hot that it will scald olive oil in seconds. Also, preheat oven to 350, say. Season raw chicken directly. put in a tablespoon or so of OO and once shimmering, place chix in pan. Don't touch. Let brown. The chicken will release itself, even from a non-stick pan. Once it's cooked about 1/2 way through, just take the pan (assuming it's oven safe) and put the whole thing in the oven for 5-10 minutes. Don't undercook, but please... please... don't overcook the damn thing. Remove from oven and take out of pan. Let rest for a few minutes. Serve. No fancy dressing required as the browned meat has a lot of flavor. Also, you can take this and use it in any number of dishes (over salad, chinese chix salad, sandwiches, pastas, etc.)","meta":{"section":"Cooking","utc":"1343168890"}} +{"text":"Quite limited, eh - I feel safer with a fire blanket in these circumstance, rather than grabbing the wrong extinguisher and making things worse :/","meta":{"section":"Cooking","utc":"1384025337"}} +{"text":"Well, I don't really like tacos but maybe it's just because of how I've had them. But maybe not. I don't like how messy they are, the shell annoys me with how difficult it is to eat and it's usually full of dry hamburger meat with little to no flavoring and topped with that stringy, gross lettuce and bland cheese. But this is just my experience with tacos made by my parents, my boyfriend, and fast food places.","meta":{"section":"Cooking","utc":1454953082}} +{"text":"He called you a loser? Lmao","meta":{"section":"Cooking","utc":1485514678}} +{"text":"I'm allergic to poultry, and this thread is making me sad.","meta":{"section":"Cooking","utc":1521375421}} +{"text":"I get that you don't understand that breathing in an enzyme will get it into your sinuses and that will irritate your eyes. I get that you think you have to unhinge your jaw and let it wag all over the place like a zombie to breath through your mouth. I get that you jump to conclusions and you took my sharing one trick I learned over the years to be **very serious business** and you think I should be embarrassed about it. In point of fact, the body is designed to breath in and out of either your nose or your mouth. That's how designs work. Otherwise the mouth hole would be a closed eating system and we'd only be breathing through our nose. Get over yourself.","meta":{"section":"Cooking","utc":1536525279}} +{"text":"I totally disagree. I'm with you on the anti-cornmeal bandwagon, but parchment paper really costs you in terms of crust if you ask me. 1. Throw a whole bunch of flour on your peel 2. Don't put your dough on the peel until you're ready to throw it in the oven 3. Test the dough before you top it and test again before you open the oven door","meta":{"section":"Cooking","utc":1550436167}} +{"text":"Here's my 2013 Vday Dinner - last time I cooked it (was out of town last year): Prime New York Strip, super fatty/marbled (sorry I didn't have any pics of the inside, but it was cast iron seared in butter to rare with a rosemary/thyme basting brush) Oyster mushrooms were sauteed in the rosemary thyme butter. Side was chopped endive & cubed avocado salad with a basalmic mustard vinaigrette (basalmic, grey poupon, and olive oil to taste) and a generous pinch of salt on top Dessert was a cheesecake that I baked and added cocoa powder and crushed up Take 5's (candy bar cheesecake) since the wife likes those things so much - it's her kryptonite. It was garnished with leftover graham crackers from the crust & chocolate syrup. We typically eat very healthy, but every once in a while we make each other a nice dinner or breakfast like this and pig out. It was delicious!","meta":{"section":"Cooking","utc":"1421545292"}} +{"text":"Fine Cooking! I subscribe to their magazine. Made dozens of recipes and every single one is a keeper. They also have an awesome online database.","meta":{"section":"Cooking","utc":"1426411319"}} +{"text":"In some ways it\u2019s healthier. Less cholesterol and a lower carbon foot print at the very least","meta":{"section":"Cooking","utc":1528934733}} +{"text":"what's the name of the dish with the pork?","meta":{"section":"Cooking","utc":1478196361}} +{"text":"If its picked early, it looks the same. I have a field of the crap next to my house. People who dont know the difference, dont realize its different. Perhaps the OP got sold some. Without a pic, it's a fair assumption.","meta":{"section":"Cooking","utc":1560271869}} +{"text":"I'd second a 14\" slicer. I have one and it's comically long; I think 18\" would be an absolute bugger to sharpen. Because I don't use it very often, I bought the cheapest one I could find, in Chinatown, and once I got it sharpened, it was fine. I'd also go cheap on the boning knife. One of the plastic handled ones from a catering supply company seems to be enough for the professionals, so it's good enough for me. Again, just keep it sharp","meta":{"section":"Cooking","utc":1495162317}} +{"text":"pan seared ~~porter house~~ NY Strip, sauteed veggies, rice, wine.","meta":{"section":"Cooking","utc":"1400262588"}} +{"text":"I think I'll do that, good tip about the pineapple! Mango-guava-passionfruit puree? MmmmMMMmmMMMmmMMMmmm!","meta":{"section":"Cooking","utc":1490152104}} +{"text":"I do everything you do, minus the half cauliflower... Will try soon!","meta":{"section":"Cooking","utc":1537631678}} +{"text":"LMAO - classic misread. Nevermind me.... \\*showing self out\\","meta":{"section":"Cooking","utc":1560437744}} +{"text":"I initially read anchovies as avocados and your response scared me.","meta":{"section":"Cooking","utc":1529854827}} +{"text":"Whole Foods has some excellent tortillias-not the frozen-look in the bread section","meta":{"section":"Cooking","utc":"1416933702"}} +{"text":"For the most part, Reddit encourages users to submit their own content, it's good reddiquette.","meta":{"section":"Cooking","utc":"1367259057"}} +{"text":"Campbell's tomato soup is an example of what milk vs water does to tomato sauces. Make it with water and it's thin and bland. Make it with milk and it's creamy and rich. Yes, milk is a more tasty liquid than water, but there is a flavor magic and synergy beyond that.","meta":{"section":"Cooking","utc":1538164707}} +{"text":"TIL Alaska is in the Atlantic Ocean.","meta":{"section":"Cooking","utc":"1403811823"}} +{"text":"My method is to start by frying ginger, garlic, and onions. Since you're doing meat you could do that before or after those basic spices. Cook the meat until it is nearly ready, then about 5 minutes before you are done, throw in your sauces and your vegetables. Cover the pan if possible. They only need to steam for a couple minutes usually, longer if not covered. If you have rice noodles that steam instantly you can throw those in for the last 1 minute (again covered) and then you're done. Toss some sesame seeds on and eat up! Edit: *dried* red peppers might cause a bit of trouble. I'd consider soaking them in hot water then fry them with the meat.","meta":{"section":"Cooking","utc":"1378866938"}} +{"text":"That looks delicious!","meta":{"section":"Cooking","utc":"1352716127"}} +{"text":"Agree on pasta aglio e olio! Beyond simple and so surprisingly delicious. https://www.youtube.com/watch?v=bJUiWdM__Qw","meta":{"section":"Cooking","utc":1539258021}} +{"text":"You probably don't want to try many things anonymous people on the internet tell you are good but trust us, it's delicious.","meta":{"section":"Cooking","utc":1465732176}} +{"text":"I have eaten so many clearly-undercooked porkchops / steaks / chicken-parts because I timed it using my head instead of a clock. >Yea that looks done enough, I think it's been about long enough. Cooking for other people though, I'm usually more cautious, and will time, check it, and throw it back on if needed. Myself, I'll probably give myself parasites or something at some point I'm sure.","meta":{"section":"Cooking","utc":"1443386078"}} +{"text":"You should get into quick pickles if you haven't already - so good... easy/fast to make too. Recipe I use is two cups white vinegar, two cups water (hot water helps sugar dissolve), half cup sugar. Mix together and that's your pickling liquid. Chop up hot peppers, red onion, carrots, daikon, whatever veggies you like and put them in a jar with a tight lid. Pack them in there good and then pour in pickling liquid until jar is full. Screw lid on tightly and pop the jar in the fridge for a while (overnight at least). You can add pickles to pretty much any dish (pickled red onions are killer on pork tacos, for example) and they're even good as a stand alone snack - serious punch of flavor (sweet/tangy) and heat (if you're pickling spicy stuff).","meta":{"section":"Cooking","utc":1519485692}} +{"text":"Which is just crazy to me. I'm not subscribed to /r/food anyway","meta":{"section":"Cooking","utc":1467522165}} +{"text":"http://i.imgur.com/7mEQdKj.jpg","meta":{"section":"Cooking","utc":1449510357}} +{"text":"Your comments imply that I'm making a judgment. I'm not. I'm pointing out that your comment implies that every cow gets these holes punched in their sides, which is a falsehood.","meta":{"section":"Cooking","utc":"1418008537"}} +{"text":"A roasted chunk of meat with onions, carrots, and celery?","meta":{"section":"Cooking","utc":1457106398}} +{"text":"You could completely replace the oils with carbonated water for a lighter cake (but definitely not as rich). If it's a chocolate cake, coffee is a wonderful milk substitute (especially hot coffee, the heat can help develop the chocolate's flavor).","meta":{"section":"Cooking","utc":1456636132}} +{"text":"I got a good deal on one on Craigslist.","meta":{"section":"Cooking","utc":"1391449570"}} +{"text":"This is the one I came here to post, so +1. It is so good. I make mine in a pressure cooker, so I use less liquid and I cook for 20 min, reducing the sauce afterward.","meta":{"section":"Cooking","utc":1523899969}} +{"text":"Yeah, I actually go the oxtail route now because short ribs have gotten so popular.","meta":{"section":"Cooking","utc":"1370635443"}} +{"text":"The 'very short time' is only for when you have excellent tomatoes. Some fresh, excellent tomatoes, some salt, olive oil and garlic is all you need for proper marinara. For more regular tomatoes, 30-40 minutes simmering not only helps to reduce and concentrate but it also cooks the tomatoes. Something about starches and sugars yada yada . .cooked tomatoes taste sweeter. This is the one where you want onions (and maybe no garlic if you're being super traditional about it). Sugo di pomodoro. Then there's the \"all day\" version - which will involve some kind of meat, probably on a bone, onions, garlic and other aromatics - essentially making a stock inside your sauce. The Ragu or 'Sunday gravy'.","meta":{"section":"Cooking","utc":1515642172}} +{"text":"Olive oil generally has a low smoke point, so cooking with it isn't the best idea. Rapeseed is high in omega-6s, but are getting a bad reputation these days. I personally wouldn't touch it.","meta":{"section":"Cooking","utc":"1335571670"}} +{"text":"It's a general rule of thumb. Everyone knows that people's hands differ and the thickness of the steak makes a difference. This is just something to use to make educated decisions. It's like people go out of their way to find a reason to criticize. The hand methods works. It's taught in almost every kitchen and tons of people use it combined with their common sense.","meta":{"section":"Cooking","utc":"1422339089"}} +{"text":"It really depends on how small your bulghur pieces are. For the small to medium that are most commonly used for tabbouleh your only real risk will be not having enough liquid to hydrate. The giant chunks find need more soaking than I want, given the other ingredients if I just let them hydrate. I would heat those in some of the liquid before mixing in the rest of the stuff. I think you will like the texture though, it is more like a grapenut effect. More than likely you will need to make a couple of batches, varying the liquids to get just what you want. There is a lot of variability in the moisture in \"fruit\" and in \"yogurt\".","meta":{"section":"Cooking","utc":"1409959297"}} +{"text":"Something we call \"pecan\" sauce at work. Which is a bit of a misnomer, as it just goes over pecan crusted chicken. But it's equal parts water, balsamic vinegar, dijon mustard, and soy sauce with a splash of worchestershire sauce, and brown sugar to taste. Thicken it up with a cornstarch slurry and enjoy its delicious goodness.","meta":{"section":"Cooking","utc":"1445312898"}} +{"text":"Don't use ketchup :)","meta":{"section":"Cooking","utc":1548442759}} +{"text":"I know, I wait until it's just lukewarm but I get impatient and want to start cleanup, also sometimes I cook late to make lunch for the next day and I have to go to bed before it's done cooling off. First world problems, what can you do haha","meta":{"section":"Cooking","utc":1551109775}} +{"text":"That's what I was thinking. Scrapple is more \"Pennsylvania\". The cheesesteak, to me, represents Philadelphia more than the state.","meta":{"section":"Cooking","utc":1563813994}} +{"text":"I had much the same reaction when I chewed a few peppercorns.","meta":{"section":"Cooking","utc":"1432951654"}} +{"text":"Red beans & rice. 1 lb bag red beans. Soak overnight. Rinse and put in pot. Let it simmer in barely enough broth to cover while you prepare the rest of the ingredients. Holy trinity. Sautee a fuckton of this stuff off in some butter. Andoullie sausage, add to the trinity after it's cooked down a bit, cook a little. Add spice (old bay, red pepper&paprika (not very much), S&P) Add beans and cook it down till the beans are tender but not mushy. Part it up and freeze it, or let it be in the fridge and just scoop out what you need when you need it. The best of slops.","meta":{"section":"Cooking","utc":"1416877274"}} +{"text":"I like Trader Joe's california estate extra virgin (long, cylindrical bottle). Great price for some quality stuff.","meta":{"section":"Cooking","utc":1501106087}} +{"text":"Lots of things, pasta sauces are ideal, chilli, stew, soups, curries. They all freeze well and can be reheated in the microwave, some with the addition of boiled pasta or rice to complete.","meta":{"section":"Cooking","utc":1526064586}} +{"text":"http://www.brownhotel.com/dining-hot-brown","meta":{"section":"Cooking","utc":1469505286}} +{"text":"Good grief. Most of these are, frankly, stupid ideas.","meta":{"section":"Cooking","utc":"1391716475"}} +{"text":"Bechamel http://www.epicurious.com/recipes/food/views/white-sauce-or-bechamel-sauce-40046","meta":{"section":"Cooking","utc":1493990545}} +{"text":"Pasta salad. Cook a bag of macaroni, small shells, spirals, whatever type of small pasta. Let it cool and stir in some chopped tomatoes, chopped basil, chopped black olives, maybe some corn, cucumber, or capsicum if it strikes your fancy, and like 1 tablespoon of balsamic or white vinegar and 2 tablespoons of olive oil. (Depending on how much pasta you used, add more oil and vinegar in that 2 oil:1 vinegar ratio until you get the taste and consistency you like, but not too much. Recipes are a bit variable on how much oil they specify.) It lasts pretty well for at least a few days in the fridge, though the basil will quickly lose its freshness, is on the cheap side, and is great in a plastic container for lunch.","meta":{"section":"Cooking","utc":"1352660382"}} +{"text":"If it's like chicken or canned tuna, I'd say that's way overcooked. It's best when it can just barely be picked apart, and just cooked through. It should have an almost creamy texture in your mouth. You should barely have to chew it. It took me some trial and error, but now I can tell when it's done just by looking at it. Before I got to that point, I'd just pull it out and pick at it with a fork in the thickest spot.","meta":{"section":"Cooking","utc":"1413748490"}} +{"text":"I don't know your cooking skills or your traditional ingredients, so I hope this helps. You mentioned you don't want to hunt down 18+ ingredients and I understand that - needing to find a ton of specialty ingredients for one dish can be exhausting, time consuming, and expensive. However, I would suggest expanding your basic spices and additives. Pepper, salt, chili powder, paprika, cayenne, cinnamon, onion and garlic powder, basil, marjoram, lemon and lime juice, soy sauce, chili oil, fish sauce, ginger... these are my basic staples in the kitchen. You can do tons of Latin, American, Spanish, French, Italian, and Chinese dishes with these (not all at once, obviously). And you don't need to get them all at once! Buying a new spice every couple of weeks to add to your cabinet allows you to cook with limited ingredients and understand what they bring to a dish, then adding a new one shows you how it impacts the flavor. If you're looking for gravy, learn how to make a roux (often melted butter mixed with flour, sometimes oil instead of butter. Depending on the recipe, you add spices after it's thick, sometimes after you've added meat/veggies/stock). This is highly customizable - you can start gumbo, some chilis, mushroom gravy for Jaegerschnitzel, alfredo, etc. If you're looking to start learning curries, most grocery stores have premade curries (both Indian and Thai). They will also often have paste which is meant to be fried and/or have liquid (can be stock, cream, or Coconut milk. Read the label and do research!) added to it while cooking. Once you start understanding the flavors, find a local Asian market/spice shop and pick up garam masala, chilis specific to regions of the world, etc. Also, you can typically find tons of spices for very cheap in much more bulk in Asian and Latin markets than a regular grocery store. I personally do meal prep with chicken because I like to find them on sale and have an easy dinner sitting in my freezer/fridge. Marinades are awesome. Lemon-Garlic: 2 tbsp lemon juice, minced garlic, 1-2 tbsp olive oil, salt, pepper, garlic and onion powder. Mustard: 1-2 tbsp olive oil, at least 2 tbsp dijon, splash of lemon, salt, pepper, onion and garlic powder, chili powder or cayenne for more spice. Honey-Dijon 1 tbsp honey, 2 tbsp dijon, minced garlic, salt, pepper, onion and garlic powder. Savory-Spicy: 1 tbsp Worchestire, 1tspish Fish Sauce, salt, pepper, cayenne, chili oil to taste (read, not a lot unless you are into super spicy), chili powder, paprika. I bake these and halfway through, top with more liquid. For example, the lemon one needs a bit of lemon juice and olive oil, the mustard one should have dijon put on, the honey one should have a little of both dijon and honey, the savory one should get some Worchestire and chili oil. It helps keep them moist! Also, as you put them in a container/bag to marinate, make sure to stab the chicken first with a fork to let all the ingredients seep in. I also suggest looking into some thicker dishes like Shakshuka. It's a Middle Eastern dish that focuses on a thick tomato sauce with eggs. It can be made sweeter for breakfast or spicy for lunch/dinner. I know you mentioned you don't prefer sweet, but do make sure to put in some sugar or it will taste off. Otherwise, it's tomatoes, bell peppers, hot peppers and a variety of spices. One pot for everything, pop in some eggs and cook them to whatever firmness you prefer! It's traditionally served with crusty bread, but I've seen it with pita and crackers. The last thing I'll suggest is roasted red bell pepper pasta. I have access to extremely cheap and tasty roasted bell peppers in a jar (I prefer them being softer), but you could easily roast them yourself if you have access to cheap peppers and a bit of time. Melt some butter, saute some onions until soft, add in minced garlic when the onions are a minute away, add in sliced roasted bell peppers, let it all meet for a bit. Blend it in whatever you have, put it back. At this point, you can add 1 cup of water, stock, or cream depending on what you want. Salt, pepper, dried chili flakes, a little chili powder, garlic and onion powder. Let it reduce for 5-10 minutes depending on what liquid you added. Throw in cooked pasta and it looks super fancy for super cheap and easy. And you can make it as spicy as you want! More chili flakes, chili oil, cayenne, jalapenos or habaneros (during the cooking process) all lend themselves well to this dish. Good luck and enjoy! Sorry for the wall of text. I just love suggesting ideas for newer cooks like myself.","meta":{"section":"Cooking","utc":1548182708}} +{"text":"All sizes of pots and amounts of eggs, Previous one was large, got ruined. Threw it away. Now using medium and small. Filling only in one layer. Kinda afraid to use the steamer. What if they break and ruin the equipment?","meta":{"section":"Cooking","utc":1531417759}} +{"text":"If you\u2019re using a marinade with something like soy sauce or pineapple juice that actually acts as a meat tenderizer it can definitely help. But yeah, the real answer is to use a meat thermometer to avoid overcooking. I never cook meat without one now, and it makes a huge difference.","meta":{"section":"Cooking","utc":1532964906}} +{"text":"OP, looks delicious, awesome job. How do you monitor the temp of the scallops when they are wrapped in choux? I find that they change so quickly, and must be hard to get right with a thermometer.","meta":{"section":"Cooking","utc":"1393278704"}} +{"text":"Honestly, if you want to try something simple, I often times just do a super simple pan sauce. Cook chicken through like normal, and remove from pan. Add some chicken stock, and butter to the pan, as well as whatever herb you feel like, but thyme is a popular choice. Salt and pepper to taste, and cook it down until it reduces down a bit. Spoon over chicken.","meta":{"section":"Cooking","utc":"1445283673"}} +{"text":"There is no consistency among schawarmas in the US, and possible abroad. Every place I have tried them (many places in NYC, Milwaukee and Chicago) has been radically different from each other and from the ones I have had in Spain and Ireland. I think the issue may be that there is a lot of regional variation in the recipes. I have not had any that tasted of curry, but some were definitely much better than others.","meta":{"section":"Cooking","utc":"1337281020"}} +{"text":"True, but like I said the heat from your food will cause water to evaporate off it, and if your lid is keeping the system closed that vapor will saturate the air in the pot and it will be way more humid that\u2019s the ambient air, so regardless of the humidity that day it should be better to leave the lid off.","meta":{"section":"Cooking","utc":1553311014}} +{"text":">Um, he passed off PREMADE FOOD as his own Oh my god, he's basically a nazi.","meta":{"section":"Cooking","utc":1564130616}} +{"text":"Mmm, I say leave in the written portions! If you have both on there I'm sure people will want to view both especially because it's a blog! Good luck :) Take a peek at this blog for any ideas as a beginner! https://storiesthroughfood.wordpress.com/2018/10/26/learning-about-the-layers-of-grieving/","meta":{"section":"Cooking","utc":1541006792}} +{"text":"Dude died IN his endlessly-influential restaurant at 91. Forgive me for wanting to go out in pretty much the same exact way.","meta":{"section":"Cooking","utc":1516462308}} +{"text":"/r/cooking - where the totally nonsensical become perfectly logical. next post: \"how do i infuse my civil war era cast iron skillet with a sriracha bacon seasoning?\"","meta":{"section":"Cooking","utc":"1351911940"}} +{"text":"Ingredients: * Green Onions/Scallions * Prosciutto Steps: * Wrap each scallion in a slice of prosciutto. * Throw on grill while it's warming up, 2, maybe 3 minutes. * Eat.","meta":{"section":"Cooking","utc":"1402677211"}} +{"text":"Ditto here but at 160 at about 5-6 hours. Take tooth picks and hang the meat from the grates in the oven. Cover the bottom of the oven with foil to collect up the juices.","meta":{"section":"Cooking","utc":"1446506536"}} +{"text":"Why would putting a knife in the dishwasher ruin it?","meta":{"section":"Cooking","utc":1564602885}} +{"text":"*WHY DO YOU WANT THIS*","meta":{"section":"Cooking","utc":"1398299500"}} +{"text":"For nutrition, I'd add some rice into that mix. I see one complete protein (the tofu) and one partial protein (the chickpeas). The rice will help complete that. In addition, I fed everything you listed into the Spark recipe calculator to see if anything was really lacking. There is no vitamin B-12 or vitamin D. 0 percent of your daily value. The bigger concern is vitamin B12 because it's so important. D you can get by spending time exposed to the sun. For B12, not sure if you're a vegetarian, if not, add a little meat. Otherwise cheese, eggs, yogurt, or nutritional yeast. Here is a list of vitamin D rich foods. As for other roastable veggies, this past week I've fallen in love with parsley root. Imagine that carrot, celery, and parsley got together and had a 3-way-baby. It's hard to describe, but absolutely delicious. Especially roasted in a little duck fat.","meta":{"section":"Cooking","utc":"1424486209"}} +{"text":"You should see the rest of the menu. http://guysamerican.com/menu/allday/","meta":{"section":"Cooking","utc":"1378074733"}} +{"text":"I have one ceramic knife in particular that is my go-to for casual use. it's got minor chips, but is still the best low-maintenance knife I've got for slicing very tough meat. If you're a knife geek and have super sharp metal knives, you probably don't need a ceramic but I urge you to get one anyway (and keep it separate). Don't use it on bones, or on a glass cutting board, or any other obviously stupid thing. Instead, use it to cut sashimi-thin slices from a raw tongue, or to cut raw beef heart into cubes, or to cut beef cheeks into steaks, mincing herbs, or to cut soft vegetables into perfect slices. It's sharp but fragile, like a glass scalpel, and should be treated as such. That said, it's my go-to for casual cooking. You won't be sharpening it. You'll use it until you throw it away, then you'll buy another. If you're careful, it'll last for years before this happens. For crushing garlic, chopping carrots, cutting up a whole chicken, or chopping through a bone? You'll be using a heavy metal knife.","meta":{"section":"Cooking","utc":1451604592}} +{"text":"Oh man, I say it all day every time he pushes a new video. I love the way he talks.","meta":{"section":"Cooking","utc":"1410902212"}} +{"text":"#####&#009; ######&#009; ######&#009; ####&#009; **Culinary Artistry** Current $24.54 High $24.99 Low $16.92 Price History Chart | FAQ","meta":{"section":"Cooking","utc":"1416249870"}} +{"text":"Flat cookies are almost always caused by expired baking soda. Buy some fresh baking soda from a store that sells a lot of baking supplies (as opposed to the convenience store with a package of soda from 1981). This is the only way to ensure it is fresh. Also, don't store baking soda in the paper carton it came in - transfer it to an airtight container. With really fresh baking soda you should be able to make cookies with about 1/4 teaspoon.","meta":{"section":"Cooking","utc":1491999802}} +{"text":"http://i.imgur.com/zddog2m.gif","meta":{"section":"Cooking","utc":1484743673}} +{"text":"A Thermoworks Thermapen and a good digital scale, put the grinder attachment for the kitchenaid on as well, I use it all the time","meta":{"section":"Cooking","utc":1506026720}} +{"text":"Washington: Anything apple related","meta":{"section":"Cooking","utc":1563833108}} +{"text":"I prefer constantinopolean things myself.","meta":{"section":"Cooking","utc":"1399144234"}} +{"text":"Don't let everyone talk you out of starting from a fresh ham! If you wanna try something different without the difficulty of curing your own, then just brine one. My mom did this for Easter last year and it was delicious, and not at all difficult. It'll be different than what you get in stores, but still awesome - like a cross between regular ham and pork tenderloin. I don't have a guide, but I can tell you what she did (sort of). Start with a fresh ham, obviously. You should be able to get one from a local farm/farmer's market, or a decent butcher. If you want a prettier pattern and crispier skin, score it in a crosshatch pattern. Brine it in a salt/sugar/water mixture for about 24-36 hours. (If you want to turn this into more traditional curing, you can add nitrates and leave the ham in for much longer.) You can also include spices in the brine, depending on the flavor profile you're going for. When it's finished brining, bake it in a pan filled with water (keeps it moister) and prepare a glaze. The glaze is probably where you'd wanna work the Bud Light in. A traditional glaze has is usually sweet and spiced, with brown sugar, mustard, cloves, etc...I imagine you could work beer into that. Sorry for the vague directions but if you google \"brining a fresh ham\" you should get plenty of instructions and flavoring ideas!","meta":{"section":"Cooking","utc":1475643721}} +{"text":"Top with a puttanesca sauce (garlic, anchovy, pepper flakes, black olives, capers, tomatoes) and go easy on the cheese.","meta":{"section":"Cooking","utc":1540601241}} +{"text":"The yeast may be killed by stomach acid upon consumption due to the low pH, depending on what strain it is","meta":{"section":"Cooking","utc":1491311422}} +{"text":"Are you from Nebraska?","meta":{"section":"Cooking","utc":1511102299}} +{"text":"Delicious chilled, too","meta":{"section":"Cooking","utc":1551036370}} +{"text":"There's a hot dog place in Maine that serves an onion jam on their dogs. It's delicious with mayo. Not a combination you'd think would be good, but it works really well.","meta":{"section":"Cooking","utc":1549683341}} +{"text":"Perfect!","meta":{"section":"Cooking","utc":"1425077506"}} +{"text":"Yes, I am from the United States. Glad I could help.","meta":{"section":"Cooking","utc":1507184212}} +{"text":"Yeah, I wondered why it was such a big deal, I know in Japan seared Chicken breast in a delicacy, but I think they slaughter it in the kitchen, something that you couldn't do here in America.","meta":{"section":"Cooking","utc":"1416263846"}} +{"text":"Searing adds flavor due to the Maillard reaction but demonstrably does not \"lock in moisture\" or \"seal in the juices\".","meta":{"section":"Cooking","utc":"1330011283"}} +{"text":"And that\u2019s with uncooked rice?","meta":{"section":"Cooking","utc":1563994533}} +{"text":"As soon as it starts getting cold, I make Lentil soup. I use Alton's recipe for a base and build from there.","meta":{"section":"Cooking","utc":"1443959439"}} +{"text":"Just FYI, different breeds of tomato and different farming/storage methods can vary the taste, texture, and smell of tomatoes considerably. Best thing to do is try one grown in someone's garden, and smell it(You don't need to pick it to do this.). If it smells good, you're golden, give it a try and see if you like it. If not, don't bother. Obviously, not everyone likes everything, just FYI in case you've maybe just had bad experiences with shitty, tasteless, mushy tomatoes.","meta":{"section":"Cooking","utc":1512204167}} +{"text":"Awesome, thank you!","meta":{"section":"Cooking","utc":1545610223}} +{"text":"I posted about this very thing yesterday and got a ton of recipes. Go here for the replies :)","meta":{"section":"Cooking","utc":1490098001}} +{"text":"Gordon Ramsey has what looks to be a pretty easy recipe for fish fingers https://www.youtube.com/watch?v=Cm2XN5mbepg&t=292s","meta":{"section":"Cooking","utc":1550453983}} +{"text":"What rice are you using?","meta":{"section":"Cooking","utc":1554144657}} +{"text":"Anyone have a good DIY trick to simulate a steamer basket?","meta":{"section":"Cooking","utc":"1390693764"}} +{"text":"+1 for ethnic markets. Any place that sells them in bulk is generally better. They tend to do it as a loss leader (see Winco)","meta":{"section":"Cooking","utc":1477857715}} +{"text":"Explains why it makes shitty chicken and shitty beef","meta":{"section":"Cooking","utc":"1446274521"}} +{"text":"I had this problem. The way I fixed it was to switch from using measuring cups and spoons to using a scale. If your recipe does not give weights, google around and you'll find standard conversions of volumes to weights.","meta":{"section":"Cooking","utc":"1354220791"}} +{"text":"It was probably still good though","meta":{"section":"Cooking","utc":1534702166}} +{"text":"Hmmm I didn't think about that I thought it was just a chemical something I can't remember","meta":{"section":"Cooking","utc":"1431322734"}} +{"text":"Ditto on the bread. My other suggestion is some beef short ribs with a mirepoix and red wine.","meta":{"section":"Cooking","utc":1531109908}} +{"text":"I\u2019ve been leaving shit on the counter to cool for 20 years. Never had an issue. I\u2019ll even eat some of it after a couple hours and toss the rest in the fridge for later. \ud83e\udd37\u200d\u2642\ufe0f","meta":{"section":"Cooking","utc":1541163666}} +{"text":"You sure are a tough ugly guy-a life spent as line cook @ Applebee's has hardened your once human visage into something only a mother could love.","meta":{"section":"Cooking","utc":1545958122}} +{"text":"I know! I learned about this recently \u2013 It's called the Leidenfrost Effect!","meta":{"section":"Cooking","utc":"1383542446"}} +{"text":"I did this as well.","meta":{"section":"Cooking","utc":1546471352}} +{"text":"I'm left-handed and I just realized that I only stir counter-clockwise. Does that make me a warlock?","meta":{"section":"Cooking","utc":1562203792}} +{"text":"Lobster extract is great for adding to a bouillabaisse. 30 minutes of simmering lobster shells and/or shrimp shells followed by a reduction to a thick fist of flavor. I usually make about 2tbsp from the cleaned shells of a 3.5lb lobster.","meta":{"section":"Cooking","utc":"1375104568"}} +{"text":"Thanks for that burger blog - I always handled my beef minimally and never salted until just before cooking, but good to know I'm 'right'. My guess with this particular recipe is that salting before won't make too much a difference. In the actual burger lab, the focus was how the salt made the meat proteins link to each other - and if there was too much linking, there were no gaps for heat transfer, hence uneven cooking. Now with this little 'contraption' OP has going on, I'm guessing there's enough shit mixed up in the patty that the meat will get adequate separation and even cooking regardless of salting.","meta":{"section":"Cooking","utc":"1380260291"}} +{"text":"I grill them first to get a good Smokey flavor then finish in the deep fryer.","meta":{"section":"Cooking","utc":"1426969387"}} +{"text":"As someone who works in the culinary industry a lot of these answers are comical. Hahaha.","meta":{"section":"Cooking","utc":1495123201}} +{"text":"Almost every restaurant I've worked for has used them. We've never had problems with deliveries or anything but the food quality is either fantastic or terrible. Their soups are good, but I've had one of their orange scones and it was awful. I've only dealt with one rep (all the restaurants were in one small town), and she was fantastic, communicative, etc. Not sure what else to tell you. I haven't heard any particular stories....","meta":{"section":"Cooking","utc":"1440340195"}} +{"text":"Not so bad!","meta":{"section":"Cooking","utc":"1366174322"}} +{"text":"Idaho, so the actual cost of things is pretty great, but the debt I'm in and loan payments are probably the same as most places. I may give food banks a shot, but I want that to be a last ditch effort, as I'm certain that no matter how bad my financial troubles are, somebody else needs it more than me.","meta":{"section":"Cooking","utc":1550796618}} +{"text":"looking for a butter chicken recipe that wasn't white as all hell","meta":{"section":"Cooking","utc":1466383586}} +{"text":"If your soup or stew whatever ends up to salty-add a potato.","meta":{"section":"Cooking","utc":1525745543}} +{"text":"Not too long. Seafood tends to go bad faster than meat. I would eat it within 2 days. Trust your nose.","meta":{"section":"Cooking","utc":1554205853}} +{"text":"lets hear it!","meta":{"section":"Cooking","utc":"1385152592"}} +{"text":"Most misos have a good amount of salt in them. The most common miso in western markets, Aka-miso, is pretty salty.","meta":{"section":"Cooking","utc":1539436427}} +{"text":"Nope. Apparently that bothers people lol.","meta":{"section":"Cooking","utc":1538718886}} +{"text":"If your oven has a self clean mode, chuck it in there and run it. It'll come out almost rusty looking- that's the burned to shit seasoning, it'll be super easy to scrub off with some Barkeeper's Friend and the most abrasive scrubber you have- metal scrubbies work great. It'll be a dull grey; start reseasoning it immediately, it'll get blacker the more seasoning it builds. Alternatively, if you have a fireplace, or even a furnace, you could chuck it in there for a while. You need to get it extremely hot for a few hours, a grill won't do.","meta":{"section":"Cooking","utc":1530678333}} +{"text":"We will need an update on what you cook and how the date goes! :) Best of luck!","meta":{"section":"Cooking","utc":1472738041}} +{"text":"You could reduce it down, freeze it and use it when needed. If you do reduce it do it slowly.","meta":{"section":"Cooking","utc":1550091359}} +{"text":"I'm pretty sure you can leave it in for four and it shouldn't make too big a difference. Just did some research. The thing you want to avoid for overcooking steak is breaking down the connective tissue. Is there any reason you can't take it out at two hours?","meta":{"section":"Cooking","utc":1465644872}} +{"text":"Have you tried Alton Brown's ice cream base? It uses more egg yolks that Lebovitz's recipe, but I find the additional egg yolks really do give it the loveliest texture!","meta":{"section":"Cooking","utc":"1448468208"}} +{"text":"Fuck. I just bought a bunch and made a killer salad for dinner. Askreddit potentially dumb question here. If I washed it, will it be ok or are they saying that it\u2019s inside the lettuce?","meta":{"section":"Cooking","utc":1542764653}} +{"text":"I\u2019m a new vegan and when I make tacos I usually use chopped mushrooms because I love them so much and they\u2019re my go to \u201cmeat\u201d replacement while being able to eat even more tacos. As long as you get your calories your protein intake for the day will be fine. I chop the mushrooms up roughly and cook them with tacos seasoning, very easy, I also make fajitas with mushrooms.","meta":{"section":"Cooking","utc":1559054561}} +{"text":"This is the only way to eat spaghetti. I would cook myself buttered noodles with like equal parts noodle and shaker parm for an after school snack for YEARS. Haven't done it in awhile...would definitely still eat it to this day though.","meta":{"section":"Cooking","utc":1525102750}} +{"text":"Me, too. The app I use to store my recipes allows for really easy scaling of recipes, so I end up going halfsies a lot.","meta":{"section":"Cooking","utc":1540870116}} +{"text":"Maybe add some non-fat greek yogurt? helps make it creamy and more thick and gives you some extra protein!","meta":{"section":"Cooking","utc":1517421892}} +{"text":"The cellulose has a much lower smoke point than the cheese. Shredding your own cheese will make a better pizza. Maybe not by enough for you to care...","meta":{"section":"Cooking","utc":1476708145}} +{"text":"Herb chopping bowl and blade - like this one: https://www.amazon.com/Inch-Chopping-Bowl-Mezzaluna-Knife/dp/B004UQYS5S","meta":{"section":"Cooking","utc":1526153118}} +{"text":"Smoke to temp, sous vide to tenderness. This is always the answer.","meta":{"section":"Cooking","utc":"1417573081"}} +{"text":"ok, here's your Friends reference upvote.","meta":{"section":"Cooking","utc":1534973642}} +{"text":"Jalapeno poppers if gloves and hand washing were prohibited. My no good hands have a tendency to make their way to my balls without consulting me first","meta":{"section":"Cooking","utc":1520526054}} +{"text":"I'm from Texas and we have always put beans in our chili. The whole no bean thing comes from some competition rule and the myth is perpetuated by people from other states. Beans are good!","meta":{"section":"Cooking","utc":1462037908}} +{"text":"yeah, i mean there are a lot of foods you can do a simpler way and just slap them together, but doing something that takes a bit more time and preparation can be much better.","meta":{"section":"Cooking","utc":"1400295255"}} +{"text":"I do the total opposite. Find the sharpest corner around and crack it with a swift motion. I've tried different methods and this one gets the least spidering in the shell.","meta":{"section":"Cooking","utc":1537727333}} +{"text":"it's not a big deal. you just messed up a meal. you didn't kill someone. that's what cooking is about, messing up and learning.","meta":{"section":"Cooking","utc":1510455089}} +{"text":"how many does a 6qt serve?","meta":{"section":"Cooking","utc":1506951518}} +{"text":"Thanks! First time posting in this sub :)","meta":{"section":"Cooking","utc":"1395623182"}} +{"text":"Whole avocado + soy sauce","meta":{"section":"Cooking","utc":1551146731}} +{"text":"Fake bolognese Make your tomato sauce as usual, onions, garlic, carrots, celery in small dices, fry in a pan, deglace with red wine and fill up with crushed tomatos (canned). Instead of minced meat you use roasted cauliflower, you just cut it into small crumbly pieces and roast those at low temperature in the oven. The texture and taste is very similar to the original, you can then use it with normal pasta or in a lasagna, whatever. It may sound weird, but it managed to trick many people already. Also, i'm sorry to hear that your wife is vegan.","meta":{"section":"Cooking","utc":"1352841298"}} +{"text":"The reason yours doesn\u2019t taste the same is memory and nostalgia. I\u2019m sure yours has tasted the same/better at times, but because this is such a treasured memory nothing lives up to it. My mother\u2019s food was the same thing for me. I always used to tell my husband that hers was better. Then she made some things and he would always say mine was better. It was years before I realized that my nostalgia/treasured memories were biasing me towards all food that she used to cook.","meta":{"section":"Cooking","utc":1562899951}} +{"text":"I use it all the time while cooking, basically anywhere I'd use sour cream.","meta":{"section":"Cooking","utc":"1349365767"}} +{"text":"Make a big Chinese chicken salad and put a big handful of chopped cilantro in. Delicious.","meta":{"section":"Cooking","utc":1478826686}} +{"text":"Seconding this. My mother had stir fry I made and I forgot she didn't like mushrooms. For the first time in 55 years, she liked them. I put them in a pan with just a quick spray of cooking oil and go to town. Also it seems really obvious but idk your life, make sure you wash them THOROUGHLY. There's always so much dirt on the ones I get and it really messes with the taste and texture.","meta":{"section":"Cooking","utc":1562239428}} +{"text":"Potatoes Anna. Steamed spinach with butter and cider vinegar.","meta":{"section":"Cooking","utc":1560535274}} +{"text":"+1 for making the habenero extract!","meta":{"section":"Cooking","utc":1466652583}} +{"text":"Take a step back from Bechemal and understand a white roux. It opens up many sauce options.","meta":{"section":"Cooking","utc":"1416499840"}} +{"text":"this doesn't sound like it would taste good","meta":{"section":"Cooking","utc":1531377914}} +{"text":"A frittata will use (at least in my cooking) 10-12 eggs for one 12\" iron skillet. Make one frittata per week, and you'll use them up.","meta":{"section":"Cooking","utc":1479823319}} +{"text":"This is too easy: 1) Pepper 2) MSG 3) chicken ramen packet 4) Kraft mac and cheese packet 5) Sugar","meta":{"section":"Cooking","utc":"1422482060"}} +{"text":"I used to have such a site bookmarked but can't find it now...","meta":{"section":"Cooking","utc":1507745392}} +{"text":"You had me at garam masala","meta":{"section":"Cooking","utc":1487590633}} +{"text":"haha, I was going to suggest poking a hole into it and go at it. thats a sexy piece of meat.","meta":{"section":"Cooking","utc":"1357289112"}} +{"text":"How does it brown in all that steam?","meta":{"section":"Cooking","utc":1524613077}} +{"text":"Oh my soul! Definitely one of my favorite indian dishes ever! I have never considered making it myself but this tutorial is awesome and now I want to try it! Thank you!","meta":{"section":"Cooking","utc":"1364603347"}} +{"text":"As I want to try a actual Philly cheese steak","meta":{"section":"Cooking","utc":1563853541}} +{"text":"Mexican things.","meta":{"section":"Cooking","utc":1464623898}} +{"text":"I haven't exterminated much with alcohol in it yet, I'll keep this in mind.","meta":{"section":"Cooking","utc":1548679689}} +{"text":"I have never used one, but it is hard to imagine a $120 rice cooker being worth it unless you cook in restaurant volumes.","meta":{"section":"Cooking","utc":"1377358536"}} +{"text":"Well ... Green bean seeds you can buy at the garden shop! (Seeds sold as seeds to be planted often have a poisonous coating added to discourage wildlife from eating them.) And yes most can be eaten immature in the pods. Some legumes you may not have realized are unripe pods are edamame, snap peas, and snow peas.","meta":{"section":"Cooking","utc":1462856684}} +{"text":"msg","meta":{"section":"Cooking","utc":"1424497839"}} +{"text":"That's messed uo. Almost like she giving uou a big \"fuck you\" on purpose. I dated a woman for 2.5 years, and even after all that time she still couldn't remember how to treat my good knives. She had given up and just used crap knives out of my crap knife drawer when she needed to chop food in my kitchen. It wasn't what she's used to, but there's not much to treating good knives properly, and it struck me as a passive-aggressive way to disrespect my desire to keep a set of good knives.","meta":{"section":"Cooking","utc":1545754260}} +{"text":"LOL OP just stated that black pepper is a spice. You then agreed vehemently, then called it a seasoning. Define each please.","meta":{"section":"Cooking","utc":1530922109}} +{"text":"Whatever, it's really not important; I just wanted to be sure you weren't trying to cook some eccentric oddball cut of meat. Your steak there (assuming that's a picture of the actual steak you cooked) looks to me like it wasn't cooked at a high enough heat. It looks light-brown in color, instead of a good dark-brown, almost black, like a properly seared steak should be. When you sear a steak, the pan is so hot that the fat melts and cooks; if you cook it in a pan that's too cool, the fat doesn't have a chance to melt and cook by the time the meat is done. And if you keep cooking it in order to melt the fat, the meat gets well-done. So what kind of pan did you use, and how hot was it? Read this. http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html See how dark-brown the steak is? with black bits? Yours is more of a moist pork-chop red-brown, instead of a seared/charred beefsteak brown. More good stuff. http://www.youtube.com/watch?v=AmC9SmCBUj4 http://www.youtube.com/watch?v=1FYZHkjgwdc","meta":{"section":"Cooking","utc":"1384809967"}} +{"text":"I've used Shuns and Wusthofs and Henckels and so on, high-dollar stuff, but these days keep them all in my knife roll and only ever use this $7 Kiwi nakiri I got from a restaurant supply store. I'm so in love with this thing I got it a bigger brother for a whopping $8. They're sharp as hell, thin (so it just slices through things without pushing it all around), and I don't cry if I drop it off my prep station. The only issue I can think of is that the handle/spine is a bit uncomfortable and even with my knife callus can start to make your finger sore during a big prep job. Still can't recommend these things enough","meta":{"section":"Cooking","utc":1481483424}} +{"text":"Aye ye canny wack it! Mind and make sure you have some on the 30th of November, it's St Andrew's Day :) (our patron saint).","meta":{"section":"Cooking","utc":"1414098555"}} +{"text":"Personally I have no problem with Velveeta or Kraft singles. Velveeta helps make a really good mac n cheese (in combo with other cheeses). Kraft singles make a really good grilled cheese sandwich. I should try that Velveeta/Ro-tel, I believe it's used to make queso.","meta":{"section":"Cooking","utc":1527964072}} +{"text":"Me or Gordon aren't defensive. He juist said \"put some salt and pepper on the tomato\" he literally just tells you how he does it. Put whatever you want in it. Although, If you like blue cheese with your burgers. Then you don't like burgers. You like blue cheese.","meta":{"section":"Cooking","utc":1534441180}} +{"text":"It's in the fried rice :)","meta":{"section":"Cooking","utc":"1422252086"}} +{"text":"Solid advice, i'll have to broaden my search. It feels more akin to buying a new car than popping out to get a knife","meta":{"section":"Cooking","utc":1545123751}} +{"text":"fukkin balsamic reduction sauce. I have had it not ruin my food twice. Every other time, the sickly sweetness is poured all over everything, blotting out all flavors like a creeping blight.","meta":{"section":"Cooking","utc":1539215998}} +{"text":"Supercook.com is an awesome website I use, but not sure if they have an app","meta":{"section":"Cooking","utc":1505351809}} +{"text":"They sound great, you have inspired me. I would mix the tuna with spring onion, freshly grated ginger & finely chopped red chili.","meta":{"section":"Cooking","utc":1558616231}} +{"text":"I highly doubt that everything is microwaved. Their sauces might be pre made for consistency. I can imagine that their filled pasta and lasagna likely comes in frozen from their factory. When you are running a chain, consistency is key. Some of their soups are assembled in store, like the zuppa toscana, it seems to be one of the least consistent items on the menu, sometimes more spicy than other times. I'm sure that the fried items come in frozen and just dropped in the deep fryer.","meta":{"section":"Cooking","utc":1483839628}} +{"text":"This is why I mentioned knowing I'll never have the proper equipment to cook with it. It's still really really good for cooking all sorts of things though","meta":{"section":"Cooking","utc":1474488244}} +{"text":"The real problem is that you will feel hungrier, so it's much harder to stick with your diet. Reducing your calorie count is the goal (and the only way to lose weight is calories in < calories used), but saying that your diet doesn't matter for weight loss is silly. Candy is (and carbs in general are) burned much faster by your body than foods full of protein and/or fat. This leads to you feeling hungry much faster after eating the same \"amount\" of food.","meta":{"section":"Cooking","utc":"1428531665"}} +{"text":"Yeah, there's a bunch!","meta":{"section":"Cooking","utc":1561500532}} +{"text":"I agree, me too.","meta":{"section":"Cooking","utc":"1336446191"}} +{"text":"Not even a good troll","meta":{"section":"Cooking","utc":1544720910}} +{"text":"That recipe uses boxed cake mix and I can't find another raspberry cake recipe! But thats a good idea.","meta":{"section":"Cooking","utc":1519161613}} +{"text":"No. it's a cutting board with drain holes https://www.amazon.com/Light-Cutting-Board-Drain-Holes/dp/B072RJ7YB1","meta":{"section":"Cooking","utc":1510502522}} +{"text":"If you're worried about excess greasy results, you could just check for cheese with lower moisture/fat levels. Or just get a dryer cheese like a fontina/fruilano/romano/parm.","meta":{"section":"Cooking","utc":"1444784545"}} +{"text":"This should make you feel better Ill show myself out","meta":{"section":"Cooking","utc":"1353636139"}} +{"text":"True. But soap is supposed to wash away lipids. Of course, now that I think about it, the way to get rid of tomato colour is to first dissolve the stain with cooking oil, then soap to remove the whole thing. It's reasonable that a similar approach would work for chili as well. Question is why soap isn't effective on its own.","meta":{"section":"Cooking","utc":1484900640}} +{"text":"Huh. YMMV of course, but I discard the veggies after I make chicken broth because they've given up their texture and flavor. Then I cook new veggies into the broth if I'm making soup.","meta":{"section":"Cooking","utc":1520446062}} +{"text":"It is! Because the bigger company will have to first import products to their warehouse, further process, export to the country of the supermarket, have it sit in the supermarket warehouse, link up systems for restocking, and restock. That's the basic distribution, and it's already far more expensive than ours. Because our company buys in the same quantity as those large multinationals, and we have our own manufacturing / processing facilities, our raw material cost is the same, and warehousing cost for the specialist range is near nil in the big picture. Other independent retailers are also probably the same. Individual shipping may eat up margins, but ultimately it ends up cheaper because the bigger retailers also pay licensing fees, agency fees for buying, and a few others - none of which apply to the small ones who sell online. You're right about the ethnic stores sometimes having questionable quality. In a city like New York the general quality should be ok for whole spices, because you have a large community of people who will consume them, so whoever the importer is has more buying power. The only real issue I notice with them is hygiene, so you'll just have to do some manual selection yourself! Of course, they are very cheap, and that's how.","meta":{"section":"Cooking","utc":"1409930600"}} +{"text":"Oh, yes, yes. I see. Apologies. Lots of replies, lots to remember. Glad to see it\u2019s worn with pride!","meta":{"section":"Cooking","utc":1557684575}} +{"text":"Yea flying with Eagles was pretty corny and now I understand why you might think I need your pity. Profession was supposed to be professed but I was on a train and listening to an audio book, so it slipped past me. My point was that if you're cooking quick and dirty, at home, bachelor style; microwaved chicken from frozen is damn good. I discovered it when I was trying to defrost it and ended up cooking it. Once I refined the process, I found the results easily comparable to anything done on the stove top, excepting for sear but we're talking about chicken here, and we're trying to not make a production out of the production, so searing isn't in context. If you're hell-bent on getting that crust, once it's cooked, get out the blow torch and put a sear on it. I've been in more than one restaurant that used this trick to get things looking nice... Anyways, have a nice day, next time your hungover and all the dishes are dirty, try microwaving some frozen chicken. If you wanna get fancy, throw some bacon and butter into the mix with some spice. One bowl, less then ten minutes. It's ugly but it taste damn good.","meta":{"section":"Cooking","utc":1455900357}} +{"text":"Thanks!","meta":{"section":"Cooking","utc":1481338354}} +{"text":"A few of the better pranks that I have witnessed: asking a new waiter/ waitress to fetch the 'long weight' or the 'reproductive tool'. You'd be surprised at how few people catch on immediately.","meta":{"section":"Cooking","utc":"1421257602"}} +{"text":"Add fish sauce to most things... I\u2019m Vietnamese so that shit makes everything better","meta":{"section":"Cooking","utc":1552169223}} +{"text":"Simple but effective. Don't forget the cold bath if you want runny eggs, thwy will continue to cook if you don't","meta":{"section":"Cooking","utc":1545553113}} +{"text":"We haven't tried it, I thought it would need the fat inside butter. Maybe we should try that","meta":{"section":"Cooking","utc":1506251104}} +{"text":"I remember having this as a kid! It was always my mom who made this, so whenever I made it myself (last month) it ended up either overcooked or completely burnt.","meta":{"section":"Cooking","utc":"1426491968"}} +{"text":"I've been using lots of cream of mushroom since I started cooking but I wanted to try and step it up a notch and make something from scratch.","meta":{"section":"Cooking","utc":"1417378215"}} +{"text":"No problem! Be sure you secure the ends of the raw bacons with some toothpicks. Once its setup you can remove them. Cook it low and slow and flip here and there so it cooks evenly. Once it's pretty much done you can even brush it with a little BBQ sauce and give it a couple more minutes for that to setup too. I made this one time with jalapeno slices tucked up under the bacon. Regardless, the key is to wrap tightly but not so tight that the bacon splits as it cooks. Avoid spaces between your wraps. Good luck.","meta":{"section":"Cooking","utc":1547959623}} +{"text":"Wow I have that book on order at the library! Do you mind if I pick your brain if I start it? Can you store the fermenting cheese in the garage? Or does it always smell? I don't gave a basement","meta":{"section":"Cooking","utc":"1380623562"}} +{"text":"I cut them up and put them in the pot with salted cold water. Then I bring the pot of potatoes to a boil. When they boil, I drain them. I then fry them in an equal mix of vegetable oil and butter. I take it slow at this stage and am careful not to over stir. You want to give them time to brown. I also only use Yukon Gold potatoes. They fry much better than red or russet potatoes because they have a lower starch content. This is basically what the Cook's Illustrated method was from about 15 years ago. It's complicated, but if yo. Take your time and follow all the steps, they come out awesome.","meta":{"section":"Cooking","utc":"1426963075"}} +{"text":"Malaysian-styled burger aka Ramly Burger. Basically beef patty wrapped in egg.","meta":{"section":"Cooking","utc":1518080736}} +{"text":"you're quite welcome","meta":{"section":"Cooking","utc":"1411567189"}} +{"text":"Does salt come up in the steam? Because when you get sea salt you basically remove the water, leaving salt...","meta":{"section":"Cooking","utc":1476290559}} +{"text":"I tend to cook a full package of Bacon in a roasting pan and a sheet of tatter tots on the weekend, then nuking them a few at a time for breakfast burritos. I scramble the eggs in the morning and pan-toast the burrito in the hot pan afterwards. My SIL cooks up a bunch of taco seasoned turkey meat, onions, peppers, etc. Then adds cheese tomato and uses this to fill a bunch of tortillas. These are frozen in zip-top bags for morning heating.","meta":{"section":"Cooking","utc":1517959043}} +{"text":"See if you can get hold of Tillicherry peppercorns: they're harvested later and taste incredible!","meta":{"section":"Cooking","utc":1554648409}} +{"text":"They go a very , very long way. I toast them in a skillet and add them to salads. I make some extra and put them in a little dish to nibble on.","meta":{"section":"Cooking","utc":1531862519}} +{"text":"On the counter with lids on. You know, that\u2019s not a bad idea. Maybe we\u2019ll do that and make some pasta or pizza over the weekend! Thank you!","meta":{"section":"Cooking","utc":1538706815}} +{"text":"If possible, marinate it before hand. Salt is usually fine, but a lot of recipes will reserve 1/3 or 1/2 the spice mix just for marinating the chicken for a minimum of 2 hours. Not required, but recommended.","meta":{"section":"Cooking","utc":1540171291}} +{"text":"https://healthylivingmarket.com/recipe/ipa-chicken-wings/ Try these out they are different and tasty.","meta":{"section":"Cooking","utc":1546019731}} +{"text":"Make a homemade pumpkin puree and then use that for cornbread.","meta":{"section":"Cooking","utc":1541352011}} +{"text":"The pizza dough doesn't work too well for oven baking without a baking stone in my experiences. However, it works REALLY well for making pizza on a grill. http://www.thekitchn.com/how-to-grill-pizza-cooking-lessons-from-thekitchn-120920 This is by far my favorite way of making pizzas from scratch.","meta":{"section":"Cooking","utc":"1412030364"}} +{"text":"https://old.reddit.com/r/Cooking/comments/cjfrnx/what_kitchen_equipment_do_you_regret_buying/evddaz0/","meta":{"section":"Cooking","utc":1564466547}} +{"text":"Would be considered a rough, unpolished granite Mortar and Pestle.","meta":{"section":"Cooking","utc":1540347087}} +{"text":"Have you never seen Popeye the Sailor Man!?!","meta":{"section":"Cooking","utc":1554166241}} +{"text":"Yeahhh, I made hummus in my ninja ultima blender last week, that cleanup means hummus is now officially an immersion blender food.","meta":{"section":"Cooking","utc":"1393925767"}} +{"text":"yeah I hated five guys where I live. I was like and people return and pay for this? what, huh?","meta":{"section":"Cooking","utc":"1350828012"}} +{"text":"Peanut butter and chili are an awesome combination. I've gotten to the point where I won't eat a bowl of chili without a PB sandwich.","meta":{"section":"Cooking","utc":"1410192272"}} +{"text":"Learning to balance salty, sweet, acid, savory/rich, and heat made my meals so much more flavorful and appetizing. I still havent perfected balance but it makes me such a better cook to be able to do so. If i add a few too many ingredients that lean towards rich and savory, ill add some lemon to cut the richness.","meta":{"section":"Cooking","utc":1562638670}} +{"text":"I would never spend $150 on a rice cooker when a $40 rice cooker accomplishes the task perfectly well. Same with any small appliance.","meta":{"section":"Cooking","utc":1543531975}} +{"text":"No one said durian? Durian.","meta":{"section":"Cooking","utc":1554159723}} +{"text":"oh that great, TIL, thanks for enlightening me...","meta":{"section":"Cooking","utc":"1338654229"}} +{"text":"If you're trying to heat up to the center, high heat is the opposite of what you want. By the time the center is warm, you'll have made it significantly drier.","meta":{"section":"Cooking","utc":1544909702}} +{"text":"> \"Irish Soda\" isn't a euphemism for beer It isn't, but now it needs to be.","meta":{"section":"Cooking","utc":1535820596}} +{"text":"It still doesn't meet OP's request, though. They don't teach how to bake something, they just show a competition baking those things. The Great British Baking Show Masterclass, however, is exactly what OP is looking for.","meta":{"section":"Cooking","utc":1525325041}} +{"text":"Alright mate, here is the deal. I'm by no means a burger master, but I make a decent burger out of necessity, as there are very few burger places where I'm at (Abroad). Meat: 80/20 mince, divide and lightly form into patties, make it thinner than you think and pinch the center a little (it will puff up don't worry). Season generously with salt (preferably of the kosher or coarse variety), and rub it in. Pepper will burn. On the pan, put in some oil (can be as little or as much as a few millimeters). Put the heat on high and wait for the pan to get hot (Oil just about to smoke), then put the burgers on and don't touch them! wait a few moments then flip using a spatula. Wait until the juices run clear (or not), put the pepper and cheese on top now if you wish. Take it off and let it rest for a few minutes. Now the second ingredient which is often overlooked is bread. Put the broiler on. Butter generously, or you can mix olive oil and warm butter and drizzle (or drench!) on the bread. Stick it in the oven face up (broiler!) until it starts to get slightly golden/crispy. A good bun makes all the difference. An old stale bun can make even the best burger meat suck balls. For toppings I recommend thinly sliced dill pickles, sauteed/carmelized onions, tomatos, and maybe lettuce. I use mayo on bottom and BBQ sauce on top.","meta":{"section":"Cooking","utc":1451460038}} +{"text":"That sounds like it would taste good. It seems like this will make about a quart or a jar of sauce. Is that right?","meta":{"section":"Cooking","utc":"1369974372"}} +{"text":"I recently read about medieval mustards that got me wanting to try this. Apparently spices were so expensive that mustard was a way to reuse them. For example, the spices used to flavor mulled wine would be reused to make a mustard... really made me rethink the jar in our cupboard!","meta":{"section":"Cooking","utc":1563170126}} +{"text":"Just think, you could have learned this all ages ago, and not lost (a) finger(s), just by glancing at the manual and the 42 languages it has warnings in about *not doing this*.","meta":{"section":"Cooking","utc":"1401832512"}} +{"text":"Oh my, carrot soup with ginger and coconut milk sounds right up my alley! Thank you for that! For the turnips, I made turnip gratin the other day and it was beyond delicious. Main flavours were garlic and thyme. The okra: try an okra and tomato stew. My mother makes it and it is sooooo delicious, amazing with white rice or pita bread.","meta":{"section":"Cooking","utc":"1385222054"}} +{"text":"I have not fried it yet. I'm afraid it may get mushy but I'm willing to try. It won't be able to fry as long as the rice, probably only long enough to cook the eggs. My preferred way to make cauliflower rice so far is baking/roasting.","meta":{"section":"Cooking","utc":1493232800}} +{"text":"How much does this cost to do? I assume much cheaper than actually buying the meat at the store but by how much? Thanks!","meta":{"section":"Cooking","utc":"1346161888"}} +{"text":"I'm not sure I'll ever forget the time I literally changed my work buddy's life with alfredo sauce. I'd come over after lunch to finish helping him set up and wire his living room for football on sundays with The Ticket (in a nutshell, all 4 roommates would bring their individual TV'S and boxes in, so we had up to 5 games on at a time). We ran into dinner time, he invited me to stay, saying he was gonna whip up some chicken alfredo. He pulled out a jar, and I said, \"Oh hell no. Your life is gonna change today,\" and I showed him how to make alfredo sauce while the pasta water boiled. Just a roux, milk, and parm with some pepper. He took one bite, got up, and chunked the jar of alfredo in the trash. I later taught him 3 ingredient marinara and simple pan sauces. We lost touch beyond Facebook within a year, but he still invited me to his wedding despite not hearing each other's voice for 3 years.","meta":{"section":"Cooking","utc":1561593319}} +{"text":"*MMMMMMM, NOMS!** That looks absolutely delicious! Also, bloody good idea on using foil cases, washing up is the part of cooking I like least... I too, could talk about quiche and its versatility all day, but since the rain has stopped (*glances outside suspiciously at British weather*) I shall pop to Aldi for cheap eggs, flour and more cream!","meta":{"section":"Cooking","utc":"1402333873"}} +{"text":"I just checked that site and it has a load of other plantain recipes like plantain hash that I could probably do in a pan, thank you so much for the link","meta":{"section":"Cooking","utc":1555534206}} +{"text":"Try baking it in cast iron rather than frying it on the stovetop. Works great, no sticking.","meta":{"section":"Cooking","utc":1509754419}} +{"text":"Baked beans in the smoker catching the drippings under a nice dry rubbed piece of meat is heavenly","meta":{"section":"Cooking","utc":1455197015}} +{"text":"The two subreddits are completely unrelated. Do what you want, I can't control you, but it's users like you that make reddit really frustrating to use.","meta":{"section":"Cooking","utc":"1384478541"}} +{"text":"Ramen / Pho broth! A simple kombu & Shitake dashi (plus katsuemboshi if not vegetarian) noddles, whatever toppings, and grated ginger. Or for a simple pho blacken the unpealed ginger and quartered onions, get other veggies and the spices in and do the same, plus more grated ginger. Again grated is also nice in stir fry sauce or as a tea with a touch of honey and lemon. I also use a good bit of it when I make a fruity pumpkin or sweet potato chili.","meta":{"section":"Cooking","utc":1555354504}} +{"text":"I believe that stuff is called sambal.","meta":{"section":"Cooking","utc":"1338001759"}} +{"text":"Damn that is the honest to God truth. I think I am making a coffee mug with this written.","meta":{"section":"Cooking","utc":"1434049622"}} +{"text":"the recipe that I was looking at calls for pistachios, flour, salt, pepper, olive oil, and butter for the crust using dijon to stick it to the rack","meta":{"section":"Cooking","utc":"1351648545"}} +{"text":"Anywhere you'd use chipotles but want no heat, vegetarianise any dish by subbing it in for bacon, it's great in creamy mild dips, too.","meta":{"section":"Cooking","utc":1484883789}} +{"text":"3 finger rule ALWAYS.","meta":{"section":"Cooking","utc":1554017762}} +{"text":"You first need to bridge the gap between eating out and jumping in head first cooking. Make pb&j sandwiches, buy a carton of eggs and learn to cook eggs in different styles, make pasta from a box. For new cooks, high heat is usually the biggest problem. Good luck!","meta":{"section":"Cooking","utc":1514072880}} +{"text":"I followed this YouTube video to strip and reseason, using crisco: https://youtu.be/2Pvf0m9jTeE Then I immediately started cooking with it, I think I fried up some bacon to start. I've never used flax seed oil, so I can't speak for that, but crisco seems to work fine for me.","meta":{"section":"Cooking","utc":1531490974}} +{"text":"Buffalo's answer to French dip is called \"beef on weck\". Worth a try","meta":{"section":"Cooking","utc":1512591999}} +{"text":"I never understood buttered pasta. The butter just made it taste extra-plain to me. Now, salt and olive oil...","meta":{"section":"Cooking","utc":1560600379}} +{"text":"\"Excuse me, Butcher, can you please debone this chicken for me?\" i found is the easiest way.","meta":{"section":"Cooking","utc":1497985361}} +{"text":"My All-Clad square griddle non-stick pan has lasted a very long time, I've had it for 8 years or so. No sign of any flaking or chipping. I do baby it though.","meta":{"section":"Cooking","utc":1549320246}} +{"text":"Wow, I wasn\u2019t planning on making a jam but lingonberry jam sounds like it\u2019ll be worth the effort! Thanks for the tip :)","meta":{"section":"Cooking","utc":1540529607}} +{"text":"God bless you for this recipe","meta":{"section":"Cooking","utc":1499838065}} +{"text":"Pizza is one of those weird dishes that is an \"ethnic\" food in so many different places. I would say that some pizzas, like New York-, Chicago-, or Detroit-style, to name a few are definitely american ethnic food.","meta":{"section":"Cooking","utc":1463064692}} +{"text":"That channel makes me super hungry","meta":{"section":"Cooking","utc":1517797127}} +{"text":"I use them for my stews","meta":{"section":"Cooking","utc":1495071436}} +{"text":"Sounds good, I will have to try this, I wouldn't think that oil on top of water (i.e. not cooking the rice a bit in the oil first) would give it the crispy texture, but I'm going to try it.","meta":{"section":"Cooking","utc":"1413756663"}} +{"text":"Pretty good list here: http://ruhlman.com/2010/04/my-essential-kitchen-tools/","meta":{"section":"Cooking","utc":"1331042527"}} +{"text":"No worries at all. If you're heading to a restaurant, add tandoori chicken to that list. I was thinking you were going to make these, and most people don't have an authentic tandoor at home, so I left that one off.","meta":{"section":"Cooking","utc":1558894305}} +{"text":"At least you got some kick ass meth crystals","meta":{"section":"Cooking","utc":"1382684028"}} +{"text":"Exactly the same. We did baby led weaning so he always ate what we did. I've found the best way to make him try food is if I eat in front of him.","meta":{"section":"Cooking","utc":1546210651}} +{"text":"A simple miso ramen is my favorite way to eat tofu and it\u2019s really easy to make, just char then halve a decent sized ginger root, chop of both ends of a green onion bundle then boil both for about an hour (or longer, this is just the recipe for a shop I used to work in) in about a 3/4 gallon if water. After however long take about two tablespoons of miso paste and dissolve it in the water, fish out the ginger and green onion, add tofu, maybe seaweed ribbons, sesame seeds, really it\u2019s open for interpretation.","meta":{"section":"Cooking","utc":1551388820}} +{"text":"Tuna, peas on toast. Mom used to make it when we were kids. Basically tuna, cream of chicken soup, canned peas. Heated and poured over buttered toast.","meta":{"section":"Cooking","utc":"1331149256"}} +{"text":"Try adding a few whole black peppercorns and/or a few whole coriander seeds. Adds some mild spice and nice flavor.","meta":{"section":"Cooking","utc":1536385396}} +{"text":"In a couple of episodes, Alton Brown has used a box fan and some HVAC filters to dehydrate food.","meta":{"section":"Cooking","utc":"1374327245"}} +{"text":"Yes I go pick blackberries and make a few pies every year. Makes my mouth water thinking about it","meta":{"section":"Cooking","utc":1563894678}} +{"text":"First off just try to cut out ordering out. I bet that will half your food cost easily.","meta":{"section":"Cooking","utc":"1446749707"}} +{"text":"There hasn't been a case of anyone getting trichinosis from commercial pork in like four decades. It's not a thing anymore in the developed world.","meta":{"section":"Cooking","utc":1534818628}} +{"text":"I respect your opinion and see where you are coming from. Unfortunately I don't really have the space or budget to buy or grow fresh herbs without waste. If I could, I totally would though! Dried spices definitely don't compare to fresh.","meta":{"section":"Cooking","utc":1552137852}} +{"text":"Nonstick is always a good all around choice, but cast iron is great for specific things like searing meats or making a dish that you have to transfer from the stove to the oven.","meta":{"section":"Cooking","utc":1560919314}} +{"text":"I was always get way over passionate when I talk to people about my love for temperature contrast! As well as textural contrast! I\u2019m glad strangers on the internet understand.","meta":{"section":"Cooking","utc":1543215522}} +{"text":"I put cumin in my hummus too!","meta":{"section":"Cooking","utc":"1404204378"}} +{"text":"schezwan eggplant stirfry. make sure you prep the eggplant ahead of time with salt, it makes them super tender. so good.","meta":{"section":"Cooking","utc":1486391522}} +{"text":"How pretentious of you.","meta":{"section":"Cooking","utc":1520473056}} +{"text":"Currywurst, frites, cucumber salad and brotchen (or crusty French roll unless you're lucky enough to live in an area that actually has brotchen).","meta":{"section":"Cooking","utc":1532481466}} +{"text":"You're already beautiful. But get a strop anyway.","meta":{"section":"Cooking","utc":1539809311}} +{"text":"I have my grandmas all-clad stuff. I love it. It's at least 15 years old.","meta":{"section":"Cooking","utc":1497490173}} +{"text":"Do they fill them with chocolate ganache, maybe? That is the only other filling I've seen in macarons.","meta":{"section":"Cooking","utc":1514987526}} +{"text":"i'd kinda like to see ramsey's response to someone dropping one of those ribeyes in a soy marinade.","meta":{"section":"Cooking","utc":"1325874642"}} +{"text":"I never claimed to be the authority on Chinese cooking. But... I've been living here for nine years, have traveled around China extensively, and am obsessed with food. I think I can say that I know a thing or two about cooking the stuff. Yeah, I'm a white dude, but if it makes you feel better I'm doing these recipes with my long term girlfriend - who's similarly food-obsessed and is 100% genuine authentic local Chinese person.","meta":{"section":"Cooking","utc":1493172239}} +{"text":"It's not gluten development, it's flavor. The gluten is mostly developed after kneading and resting.","meta":{"section":"Cooking","utc":"1377635239"}} +{"text":"Good for my pineapples though","meta":{"section":"Cooking","utc":1533047148}} +{"text":">e.coli It's called \"hamburger disease\". Please see above.","meta":{"section":"Cooking","utc":1538243640}} +{"text":"I annoyingly tell everyone on /r/Pizza about this","meta":{"section":"Cooking","utc":1525063645}} +{"text":"There are only 20 amino acids. Meat doesn\u2019t contain any special ones unique to meat. Yes it\u2019s true that most plants Are not complete proteins, combinations of different plants can. For Example) Wheat is missing one, peanuts are missing a different one. A peanut butter sandwich constitutes a complete source of protein.","meta":{"section":"Cooking","utc":1538346308}} +{"text":"I said it knowing very well how hypocritical I was being, hence my confusion. It was more of a personal revelation then anything else. I'm curious if others felt it so I voiced my thoughts.","meta":{"section":"Cooking","utc":"1370411308"}} +{"text":"Nice! I\u2019ve been getting heaps of basil in my CSA recently. I might try your recipe as a base for a unique pesto. Kind of makes me wish my farmer had an abundance of cilantro, which I know goes really well with those flavors. Cheers for the ideas!","meta":{"section":"Cooking","utc":1532402100}} +{"text":"Theres this recipe my boss gave me called championship chili. It unfortunately serves 12 people or something, and i need it to make something like 6 servings if not 3-4. Im going to give that a go. I've come a long way from blindly following instructions on paper, i can tell when something is not quite right now. like 6 tablespoons of paprika in a chili powder? thats wrong. half a cup of chili powder going into chili? no.","meta":{"section":"Cooking","utc":"1373827740"}} +{"text":"Pistachios and/or dates sound like they'd go great with that","meta":{"section":"Cooking","utc":"1414786354"}} +{"text":"Skip Amazon, this where you need to go to get the full answer and the best prices.","meta":{"section":"Cooking","utc":"1438150262"}} +{"text":"Read all about the science behind the technique here. If I've got the time, I'll go even lower on the oven temp, as low as my oven will go.","meta":{"section":"Cooking","utc":"1354831125"}} +{"text":"Use the Savory salt","meta":{"section":"Cooking","utc":"1417194010"}} +{"text":"I thought all the chain supermarkets in LA had Kerry gold, since that has been my experience. I'm also under the impression that Costco had it for a while. I may be wrong as my long term memory is utter shit.","meta":{"section":"Cooking","utc":1493310851}} +{"text":">I\u2019ve heard of people cooking it in the oven, but that idea doesn\u2019t appeal to me much. Well, why not? I find that method makes it pretty easy to get the texture how you want it.","meta":{"section":"Cooking","utc":1527206749}} +{"text":"Chicken stock is fine. In fact you might want to make congee out of it. A bit more than double the volume of rice you have in water. And then you cook and stir it a bit every so often until its like a porridge, careful, it will burn if you dont. It will also take a while because you want it on a bubbling simmer most of the time. Then you add water depending if you want to make it more watery. You want the rice grains to break up in the water, remember, porridge. And then you can add whatever flavors you want. Salt, chicken, ground pork, spring onions, peppers. You can throw in broken up chips for a crunch if you want too.","meta":{"section":"Cooking","utc":"1420400875"}} +{"text":"Fruit of pretty much any kind, sweetened goat cheese, marscarpone, top with honey or a simple syrup made with fruit juice of your choice.","meta":{"section":"Cooking","utc":"1431645515"}} +{"text":"Alaska: Pan-fried coho salmon with a squeeze of lemon. Nothing else, you want to taste the salmon. If you've only had Atlantic salmon you don't know what you're missing.","meta":{"section":"Cooking","utc":1563811944}} +{"text":"Um.. Green peppercorns are a thing. http://www.green-peppercorns.com/","meta":{"section":"Cooking","utc":"1412203611"}} +{"text":"It's vegan and meant to imitate beef.","meta":{"section":"Cooking","utc":1479609446}} +{"text":"This site has lots of cheap cooking options budgetbytes","meta":{"section":"Cooking","utc":"1409561448"}} +{"text":"I find them oddly refreshing!","meta":{"section":"Cooking","utc":"1326391225"}} +{"text":"You can absolutely bake i but, as mentioned, it'll ooze out without something to bind it together. Definitely consider adding an egg.","meta":{"section":"Cooking","utc":1520887270}} +{"text":"Grate it when using, not before freezing, or you'll loose all it's delicate flavor in your freezer.","meta":{"section":"Cooking","utc":"1430037755"}} +{"text":"A baked chicken dish I make - mix fresh jalape\u00f1o with cream cheese. Spread on raw chicken in baking dish. Top with shredded cheddar cheese and bacon bits. Bake 350 until internal temp is 160. Serve with ranch potatoes: new potatoes, quartered, tossed in olive oil and dry ranch seasoning, baked until soft. You can replace the jalape\u00f1os with pesto, the bacon with tomato, and the cheddar with mozzarella and serve with risotto.","meta":{"section":"Cooking","utc":1561939807}} +{"text":"Why are you here?","meta":{"section":"Cooking","utc":1532436674}} +{"text":"I would fling myself into the nearest ocean, my god. My husband is also weird about expiration dates, but he doesn't ever act on it I guess? Like he won't check anything in the fridge or pantry, he just trusts me not to poison us, but...if he happens to notice, it worries him. OR if he sees that leftovers have been in the fridge for more than 3 days, he asks me if they're still good. For some reason he had the idea in his head that no food can last longer than a week ever, even if it looks and smells fine. We had to have that conversation a few times before he stopped trying to throw out my Sunday chili on Thursday. But now he leaves everything well enough alone, so...those snow peas that are totally fine but have an expiration date of 4 days ago? Dinner tonight.","meta":{"section":"Cooking","utc":1562891103}} +{"text":"Is it ok to use new bacon? Or dose it have to be leftover?","meta":{"section":"Cooking","utc":1530978277}} +{"text":"So does that mean Canada doesn't serve beef tartare? It's raw ground meat.","meta":{"section":"Cooking","utc":1538242305}} +{"text":"Marry me now! Please? :) Thank you so much for this, and happy cake day!","meta":{"section":"Cooking","utc":"1358298753"}} +{"text":"there are a few sauces that I like to make to put on things like fish, or in sandwiches. I like to occasionally make some in a little saucepan and then store it in the fridge to quickly be able to spoon some out at a later date. the best example of this is a sauce that consists of orange juice, soy sauce, garlic, ginger, honey, and a little vinegar. it cooks down a bit until it's a little syrupy, then I spoon it over salmon fillets after searing them, then finish them in the oven. the sugar in the sauce caramelizes a bit in the oven and gives the fish a great flavor and color. since it contains no dairy or any product from meat (like some pan sauces that use fond from searing meat in the pan beforehand), it keeps very well in the fridge. besides the orange juice, pretty much all the ingredients are stored at room temp anyway. another i like to make is sort of a thai peanut sauce recipe that I modified a bit, and turned it into a mousse sort of- it goes great on top of things like fried rice or pad thai. coconut cream, peanut butter, handful of peanuts, garlic, ginger, soy sauce, brown sugar, tiny bit of sesame oil, blend on highest setting until it starts to become a mousse-like texture. a jar of that will keep in the fridge for weeks. in terms of other things that aren't sauces, I don't really do much prep further ahead than the same day I'm going to make the food. Other than maybe marinating meats... but I don't like, dice 6 onions and then just keep a huge container of ready-cut onion in my fridge for weeks or something.","meta":{"section":"Cooking","utc":1519323802}} +{"text":"If you know of a recipe for mole that doesn't have 10,000 specialty ingredients in it, please, share. I searched once and found 5 different types of chili peppers in one recipe and quite frankly, my grocery budget just doesn't fit that for one recipe.","meta":{"section":"Cooking","utc":1549822094}} +{"text":"How an ingredient traditionally used in one ethnic cuisine can blend seamlessly with another from a separate corner of the world. Was throwing some things together and realized I accidentally made Cajun; it was delicious though.","meta":{"section":"Cooking","utc":1549476916}} +{"text":"Ham freezes amazingly well!","meta":{"section":"Cooking","utc":1482258057}} +{"text":"The center is 200? Congrats, you've made duck jerky","meta":{"section":"Cooking","utc":"1393118672"}} +{"text":"That's a pretty neat idea.","meta":{"section":"Cooking","utc":1463673415}} +{"text":"Your dedication is remarkable. Congrats.","meta":{"section":"Cooking","utc":"1399331603"}} +{"text":"I have an oster planetary stand mixer that does everything I need it to do. They cost a little more than your budget but you can find them on sale. http://www.amazon.com/Oster-Planetary-Stand-Mixer-Black/dp/B00CQBCHWA","meta":{"section":"Cooking","utc":"1434330027"}} +{"text":"Sounds boring at first but boy does it taste good.","meta":{"section":"Cooking","utc":"1432742423"}} +{"text":"Will OP be eating off the top of his cabinets?","meta":{"section":"Cooking","utc":"1437857017"}} +{"text":"Hey that's my \"home forum\", stop it.","meta":{"section":"Cooking","utc":"1360265614"}} +{"text":"I got my Victorinox after a reddit recommendation. Better than a couple of $100+ knives I had. I just love the way it fits my hand and is weighted. On the other hand, my wide palmed, short-fingered husband hates it.","meta":{"section":"Cooking","utc":1481504388}} +{"text":"One item I haven't seen so far \u2014 a library card. There have been many mentions of buying certain books. I use the library to see if a mentioned book is useful to me before purchasing it. America's Test Kitchen ATK Overdrive list * The America's Test Kitchen Cooking School Cookbook Mark Bittman Overdrive list * How to Cook Everything: The Basics (Year) Blogs: (2017) Serious Eats - The Kitchen Starter Kit (2014) The Kitchn - How to Set Up Your First Kitchen for Less Than $300 (2012) The Kitchn - Your First Kitchen: 5 Guides to Help You Set Up Your Kitchen With the Best Basics","meta":{"section":"Cooking","utc":1529260107}} +{"text":"My list goes. Don't use fresh rice (why tf wouldn't you just eat it, with the other ingredients stir-fried separately) Oil is ur best friend in fried rice, add it before you add any other \"wet\" ingredient rinse your rice until there is barely any loose starch(this goes for all rice, apart from sushi) use dark soy, cook the egg separately.","meta":{"section":"Cooking","utc":1556976866}} +{"text":"I mean obviously you can since she did and I loved it lol :)","meta":{"section":"Cooking","utc":1462766100}} +{"text":"you can easily swap in coconut milk, just sub it for part of the other liquid. (eg if the recipe calls for 2 cups broth don't add 2 cups broth AND the coconut milk, do 1 cup broth and 1 cup coconut). i'd also add the coconut milk at the end. you don't have to change the amount of broth for not using noodles, the amount they absorb would be negligible. that recipe looks super tasty, i bet it would be great w/ coconut milk!","meta":{"section":"Cooking","utc":1550595326}} +{"text":"Hmm, I think I would go with corn starch instead, I wouldn't want to neutralize the acidity of the vinegar. The only time I add baking soda (to savory meals) is when they're too acidic.","meta":{"section":"Cooking","utc":"1415289286"}} +{"text":"Heston Blumenthal. Did not go to culinary school, has 6 michelin stars, and is probably the most curious, passionate, creative, meticulous, and over-the-top chef in terms of the lengths he will go to to explore food and give his guests an experience. Oh yeah, and he's super fun, too. A very, very young 50 years of age. This show has become one of my favorite food shows of recent: Heston's Feasts","meta":{"section":"Cooking","utc":"1410918245"}} +{"text":"I really love Asian food so I watch mostly that but I also have a little variety Ochikeron Cooking with Dog Runnyrunny999 Cookingwithapril Foodwishes :) these are my favorites. I prefer people that don't make themselves the main part of the video too much.","meta":{"section":"Cooking","utc":"1383177139"}} +{"text":"Snickerdoodles are my go-to, super simple and so yummy!","meta":{"section":"Cooking","utc":1521250541}} +{"text":"I had one and it did its job. Don't even remember the brand, it was a $15 thing I got at a secondhand shop. Pretty handy when you only have one cooking surface! If you get one that comes with a plastic rack, you can steam veggies in it as well.","meta":{"section":"Cooking","utc":"1364944671"}} +{"text":"you eat dead 'parasites' and little bugs all the time. Pork, chicken, hell I guarantee you'd be hard pressed to find a piece of fruit without fruit fly eggs in it.","meta":{"section":"Cooking","utc":"1419579214"}} +{"text":"Yeah, it's a bit ambigous and I see what /u/ReXone3 was trying to get at, but I have to agree with you. They aren't the same thing.","meta":{"section":"Cooking","utc":"1424712602"}} +{"text":"Cook it without and clean the oven afterwards. Although it really shouldn't make much of mess, as long as you have a pan underneath to catch drippings, which you will want anyway. Alternatively you can cook it on a grill.","meta":{"section":"Cooking","utc":1481991011}} +{"text":"They are very different and if you try to use them interchangeably you will have a bad time.","meta":{"section":"Cooking","utc":1534917256}} +{"text":"Just for clarification, it should be WAY below 32, shouldn't it? Like 0F?","meta":{"section":"Cooking","utc":1459267585}} +{"text":"charcuterie","meta":{"section":"Cooking","utc":"1428202578"}} +{"text":"It sounds weird, but I make a creamy chipotle enchilada sauce. I just add yogurt to a blender with chipotles, then cook with onions, garlic, and tomatoes. I cook the chicken with a little of it and use the rest as sauce for them. It's really really fantastic","meta":{"section":"Cooking","utc":"1417834348"}} +{"text":"Don't get her a kitchen gadget.","meta":{"section":"Cooking","utc":"1387152285"}} +{"text":"Horsedick.mpeg","meta":{"section":"Cooking","utc":"1426858903"}} +{"text":"Buy an anodized aluminum pan. Stack it, fork it, whatever. #1 cause of solving all these problems.","meta":{"section":"Cooking","utc":"1356939082"}} +{"text":"> Bridget's barely-veiled contempt for Chris is what keeps me coming back, though. I've always thought it was attraction. Really obvious, awkward attraction. It seems particularly blatant in the unpolished season 1 episode where they're making dirty jokes about chicken breasts. Or maybe it is contempt and she wants to give him a good hate fucking.","meta":{"section":"Cooking","utc":"1443813948"}} +{"text":"This sounds amazing! I'll definitely be giving this a try.","meta":{"section":"Cooking","utc":"1418757246"}} +{"text":"Nice tip!","meta":{"section":"Cooking","utc":"1416370386"}} +{"text":"\"This tastes like sushi\"","meta":{"section":"Cooking","utc":1550339390}} +{"text":"Prep and bake the whole quiche the day before. You can warm it in the oven prior to serving, or serve it straight from the fridge.","meta":{"section":"Cooking","utc":1450820179}} +{"text":"As a kid, I used a hand blender to make to best chocolate milk ever. Also, use your ricer for making perfect mashed potatoes. Just cook the potatoes normally, put through ricer, and add melted butter/milk/cream. Season with salt and white pepper","meta":{"section":"Cooking","utc":"1421576983"}} +{"text":"Just gluten dairy free cake and substitute sugar with sweet n low. U can Google it. Vegan cakes.","meta":{"section":"Cooking","utc":1554365436}} +{"text":"I was bereft when they discontinued polish dogs.","meta":{"section":"Cooking","utc":1548982852}} +{"text":"Chicken salad and then use the stock and some of the chicken to make chicken noodle soup. Both will be good for the week.","meta":{"section":"Cooking","utc":"1382822838"}} +{"text":"if you're using soy sauce, you don't really need to add more salt, seems like a little overkill unless you're using very small amounts of both? also maybe add the salt or soy sauce earlier in the cooking process so the beans have time to soak up some flavor? otherwise, if you're just adding it at the end, makes sense the flavor would be coating rather than infused","meta":{"section":"Cooking","utc":1506236979}} +{"text":"you will just need to make a roux first.","meta":{"section":"Cooking","utc":1558157615}} +{"text":"That's actually a great idea!","meta":{"section":"Cooking","utc":"1403138987"}} +{"text":"Assholes.","meta":{"section":"Cooking","utc":1563391996}} +{"text":"1) Don't boil them! Just put them in a covered glass dish in the microwave with a little water. 2) Go to the seasoning isle in the store and pick out some premixed seasonings to add to them. (Add the seasonings before the vegetables cook so the flavors soak in) Lemon pepper Rotisserie seasoning Mrs. Dash Grilling seasoning Seasoning salt Ranch dressing mix Etc. You can also buy premade garlic butter and add that to the vegetables before cooking.","meta":{"section":"Cooking","utc":"1351208893"}} +{"text":"I only did one hour and found that it provided a mild pickle taste without being overbearing. I see a few people have said to do overnight or 24 hours but for my personal tastes 1 hour was plenty.","meta":{"section":"Cooking","utc":1479678543}} +{"text":"#####&#009; ######&#009; ####&#009; **Vegeta (food)**: [](#sfw) --- > >__Vegeta__ is a condiment which is a mixture of spices and various vegetables invented in 1959 by a Bosnian Croat scientist Zlata Bartl, and has become a product sold worldwide. >Vegeta is produced by Podravka, a company from Koprivnica, Croatia, as well as a subsidiary of Podravka in Poland and two Vegeta licensees from Austria and Hungary. There have been around 50 instances of other companies attempting to reproduce the product. >The ingredients of Vegeta include (according to the 2008 product packaging): > >* salt max. 56% >* dehydrated vegetables 15.5% (carrot, parsnip, onions, celery, parsley leaves) >* flavour enhancers (monosodium glutamate max. 15%, disodium inosinate) >* sugar >* spices >* cornstarch >* riboflavin (for yellow coloring) >Vegeta was conceived in 1958 in Podravka's laboratories and professor Zlata Bartl was head of the team that invented it. The product was first sold in Yugoslavia in 1959 as \"Vegeta 40\", and has since become so popular that the production increased by several orders of magnitude *[citation needed*]. In 1967 Vegeta was first exported to Hungary and the USSR and is now sold in around 40 countries worldwide. >==== >**Image** ^(i) - *Vegeta Product Packaging* --- ^Interesting: ^Podravka ^| ^Koprivnica ^| ^Koprivnica-Kri\u017eevci ^County ^Parent ^commenter ^can ^toggle ^NSFW ^or[](#or) ^delete^. ^Will ^also ^delete ^on ^comment ^score ^of ^-1 ^or ^less. ^| ^(FAQs) ^| ^Mods ^| ^Magic ^Words","meta":{"section":"Cooking","utc":"1399930833"}} +{"text":"Thanks, Gordon.","meta":{"section":"Cooking","utc":1525731311}} +{"text":"Over a huge pile of charcoal, slowly spun by hand for about five hours","meta":{"section":"Cooking","utc":"1367724770"}} +{"text":"As I said before, you will see what you wanna see and believe what you wanna believe. But you definitely work in the industry cause only one of us could get that butthurt over saffron tea on reddit.","meta":{"section":"Cooking","utc":"1378592913"}} +{"text":"Is it ok to use normal bacon?","meta":{"section":"Cooking","utc":"1352918220"}} +{"text":"They're only tri-play on the bottoms. I'd recommend spending a little more and going with a true tri-ply set such as this - http://www.amazon.com/Cuisinart-MCP-12N-MultiClad-Stainless-12-Piece/dp/B009JXPS6U/ref=sr_1_1?ie=UTF8&qid=1420232409&sr=8-1&keywords=cuisinart+triply+12-pc+cookware+set","meta":{"section":"Cooking","utc":"1420232578"}} +{"text":"Very cool! Nice how it doesn't mod the crock-pot at all. Have you had success cooking with it? 2 things I might sugest is using clamps to make sure your tubes don't come off, and to separate the water section from the electrical section so if you did have a leak you would reduce shock risk. The 12 v line to the pump should be on the water side, but the main power lines should be separated if possible! Cool project.","meta":{"section":"Cooking","utc":"1431213818"}} +{"text":"Considering how many other people are complaining about things being over sauced/oiled/spiced. You could make a case that if these people are actually using GREAT ingredients they can show you that foods can taste good that you wouldn\u2019t usually like. I grow tomatoes (kinda obsessively) in my garden. I can reliably get friends who \u2018hate tomatoes except ketchup\u2019 to tolerate or even enjoy a good one. Or like... green bean casserole. Yeah the green beans in them are awful. They are mushy and canned. Fresh green beans? I\u2019ll eat them totally unseasoned, but with a bit of lemon and oil they are amazing.","meta":{"section":"Cooking","utc":1544946714}} +{"text":"Real maple syrup on top!","meta":{"section":"Cooking","utc":1548078617}} +{"text":"Right where we've been. American mustard is mustard, it's just yellow mustard and not as flavorful as a dijon or good brown mustard. I never said that American yellow mustard was particularly flavorful or \"hot\", just that it is actual mustard. It's great for some things. Some things require a dijon or brown. I like diversity in my mustards.","meta":{"section":"Cooking","utc":"1379091303"}} +{"text":"Do a search - this question gets asked again and again and again, and the quality of answers varies i.e. you may or may not get good responses this time around. http://www.seriouseats.com/2013/12/gift-guide-basic-kitchen-essentials-home-cook-starter-kit-presents.html http://ruhlman.com/2010/04/my-essential-kitchen-tools/","meta":{"section":"Cooking","utc":1488210488}} +{"text":"That sounds like a beef Wellington lite","meta":{"section":"Cooking","utc":1541603543}} +{"text":"See, this sounds like an ideal recipe for me--What size pieces did you cut it into? What seasonings did you use (salt, bay leaf, garlic, chilies, mustard...?)","meta":{"section":"Cooking","utc":"1404932820"}} +{"text":"Mmm... Cocoa and wax.","meta":{"section":"Cooking","utc":"1412252752"}} +{"text":"My husband's Italian grandma doesn't have recipes for anything. I had to take notes while watching her make everything and make her pour her ingredients into measuring cups before she used them. I've gotten really good at recreating her food though and I know his family will appreciate it when she's not around anymore. Side note: she said my focaccia was better than hers! (Well yeah, that's what happens when you end up with consistent results by measuring)","meta":{"section":"Cooking","utc":1563392425}} +{"text":"I'm so addicted to mine. I can't stand the way my chefs knife feels anymore. Knives are all about personal taste. I prefer heavy knives, some prefer light ones. If you don't like it, ditch it :) or just keep it around for making neat slices of things","meta":{"section":"Cooking","utc":"1339119620"}} +{"text":"Rice cookers cook rice quickly - about 20 minutes. Slow cookers cook things slowly - 4-8 hours. Unless you can find one that explicitly says it does *both*, they're very different beasts.","meta":{"section":"Cooking","utc":"1407185256"}} +{"text":"I agree. I've made wellington with both pate and the mushroom duxelle, and I definitely prefer the mushrooms more. Lessons I've learned from making it: * homemade puff pastry comes out better than store bought, buts its a pain in the ass to make it. Because its so time consuming, I stick with the store bought stuff now. * Good parma ham is key. Too thin and you will find that its hard to roll the wellington, and juices will leak through easier. Too thick and the saltiness and taste can easily overwhelm the beefs flavor. I get mine cut slightly thicker from the deli rather than the premade packages. * Duxelle has to be DRY. * Wide rolls of cling film make rolling easy. * Its actually surprisingly easy to make, use a temp probe to nail the internal temp.","meta":{"section":"Cooking","utc":1450372438}} +{"text":"Make Kimbap, or some other form of sushi.","meta":{"section":"Cooking","utc":1516982697}} +{"text":"Baked Ziti. Do a meat and a veggie option (or just cheese). Easy to make, easy to serve. I've done it for 40+ before. You can put out a big salad, and make garlic bread too. Everyone likes baked ziti.","meta":{"section":"Cooking","utc":"1425586367"}} +{"text":"One handed on the edge of the countertop. Whenever I do it on a flat surface it cracks in the wrong direction.","meta":{"section":"Cooking","utc":1537723328}} +{"text":"One of the few Reddit comments that got an earnest reaction out of me. I appreciate your humor. On second thought though, I wonder if you were serious. In that case I would like to meet you oh Stronghand, Wringer of Potatoes.","meta":{"section":"Cooking","utc":1544156438}} +{"text":"Do you tuck under the skin with a room temp turkey? Last time I tried this I had trouble getting the butter to spread out as I was attempting to put warm butter on a cold turkey.","meta":{"section":"Cooking","utc":1542560172}} +{"text":"yall ever use canned biscuits for the dumplings? That shit be hitting different.","meta":{"section":"Cooking","utc":1563805676}} +{"text":"Stock is amazing as a braising liquid or for use any time liquid is needed. It adds a richness that you won't get from just water. I can't make rice with water anymore because it tastes so boring.","meta":{"section":"Cooking","utc":"1401179624"}} +{"text":"That's nice, let it go.","meta":{"section":"Cooking","utc":"1389633667"}} +{"text":"Cut towards your chum, not your thumb.","meta":{"section":"Cooking","utc":1485404682}} +{"text":"I do several things differently, make borscht for native Russians regularly to rave reviews, and I love it as well. My changes, off the top of my head, in no particular order: First, more beets, like 4-6 total. And I roast them in foil at 425 until they're tender while the meat is cooking. Not at all traditional, but it brings deeper flavor. Then peel and grate them in after the other vegetables have been added. Lemon juice from 1-2 lemons, to taste and depending on their size. Add some beef bones to the meat while it's boiling, then take them out. Makes the soup better. I use canned tomatoes. Just easier and tastier, unless they're in season. One 14-oz can with your choice of added seasonings, but I wouldn't use the Mexican flavor some stores have- wrong flavor profile. I add 1-3 tablespoons of \"better than boullion\" beef flavor. I know. I know. But it makes the soup taste like it's been cooking for days (in a good way). I try to make sure the ratio of liquid to meat and vegetables is such that it's more like a stew than a soup, but that's just because my eaters prefer borscht this way. Some fresh dill at the end of cooking- throw a few fronds in for about 5 minutes to simmer with the soup to add flavor, then pull them out so they don't get bitter. I do the same thing with the parsley. Add chopped to the bowls for serving.","meta":{"section":"Cooking","utc":1539708857}} +{"text":"This is all so disturbing. I\u2019ve subscribed to CI for about 15 years. I love getting the mag and I have a whole shelf of their annual catalogues going back to early 2000s. I\u2019ve never tried to cancel. But they did piss me off at one point when they started auto shipping Cooks Country, which I never ordered and don\u2019t really like at all. I can see where they are aggressive at marketing but the stuff I\u2019m reading here is very distressing. I hope somebody from the company is reading this because they\u2019re going to lose subscribers if they treat people this way.","meta":{"section":"Cooking","utc":1547095130}} +{"text":"I'd add cumin to that, adds even more flavour!","meta":{"section":"Cooking","utc":1544277988}} +{"text":"I always make a tomato aspic.","meta":{"section":"Cooking","utc":"1447302838"}} +{"text":"You shouldn't need gelatine for the more conventional custard-style filling. You can also easily make mousse without gelatine see here. The added bonus is that they're then vegetarian (at least for vegetarians who eat dairy) and are also fine for those keeping kosher/halal. I think this white chocolate mousse would be amazing in a profiterole.","meta":{"section":"Cooking","utc":"1373206830"}} +{"text":"Heats poorly, and you have to treat it extra special not to scratch it so I can't use half my utensils on it, and it can't have anything else bump it in the dishes. It's like a microwave. It's convenient, but there's a select few things I'd actually want to use it on, when I'd rather make something lots better that doesn't take that much more work really. Also there are enamel non-sticks that are much more resilient and useful, you just have to still use a bit of oil. I don't think most people believe the Teflon stuff, it's more that the trade offs aren't really that great. (though more power to you OP. You do you.)","meta":{"section":"Cooking","utc":1500995106}} +{"text":"In addition i like to chop up most of my veggies as soon as i get home from the store then freeze them.","meta":{"section":"Cooking","utc":"1340124385"}} +{"text":"Neat, but I thought Chicha was traditionally fermented with spit and involved burying.","meta":{"section":"Cooking","utc":"1408621727"}} +{"text":"Smoking? I'm not sure, the low & slow technique isn't used a whole lot around here.","meta":{"section":"Cooking","utc":"1406583101"}} +{"text":"If you want the best possible result, I would recommend buying a sous vide. I think they cost a hundred bucks right now and they are definitely with the money. However, they are much slower than normal cooking methods and if you don't feel like spending an hour and a half on steak I would recommend the reverse sear method.","meta":{"section":"Cooking","utc":1555912228}} +{"text":"Everyone will eat and love a coconut poke cake. For the pour over liquid, if you mix the coconut milk with evaporated milk, you will get a taste/texture similar to a Tres Leches Cake. The frosting is Cool Whip. Since it is white, you could add a patriotic design with berryies or food coloring.","meta":{"section":"Cooking","utc":1561828732}} +{"text":"I've done sea salt, lots of coarse, fresh cracked black pepper and fancy olive oil. Also, Old Bay, either with just OK olive oil or butter","meta":{"section":"Cooking","utc":"1366767276"}} +{"text":"Aka: \"Huevos al plato\"","meta":{"section":"Cooking","utc":"1348604764"}} +{"text":"Me neither, probably because we usually think of botulism in meat and canned goods.","meta":{"section":"Cooking","utc":"1444916556"}} +{"text":"Nothing like naan and Chicken Tikka Masala but you really need a tandoor oven to make them taste really authentic :)","meta":{"section":"Cooking","utc":"1388435665"}} +{"text":"Yeah, looking into it, it looks like it's just a tiny bit worse, but it's still fairly close. Numbers vary, but comparing one tbsp of both from this site: Butter | Ghee ------ | ------ 102 Cal | 112 Cal 12g Fat | 13g Fat 7.3g Sat Fat | 7.9g Sat Fat 3g Monounsat | 3.7 Monounsat 31mg Chol | 33mg Chol So yeah, *basically* the same, but just slightly worse. Crazy, considering how much more intense the butter smell/flavor seems to me.","meta":{"section":"Cooking","utc":1551823167}} +{"text":"Thank you. I had absolutely no clue what she meant until your posts. I thought it was some sort of kaboom fireworks foodexplosion","meta":{"section":"Cooking","utc":"1435874567"}} +{"text":"Check out FoodPab\u2019s chilli recipe, it is excellent! It takes you through the how and why of the recipe in great detail","meta":{"section":"Cooking","utc":1547659453}} +{"text":"Hmmm, I can't use sugar, maybe with stevia...","meta":{"section":"Cooking","utc":1500658175}} +{"text":"I'm pretty sure I spotted them in tesco too","meta":{"section":"Cooking","utc":"1421269541"}} +{"text":"You're welcome. Best of luck.","meta":{"section":"Cooking","utc":"1357105321"}} +{"text":"Recommendation on brands?","meta":{"section":"Cooking","utc":1563489907}} +{"text":"I'm criticize my own food all the time and cook for my boyfriend. I appreciate my boyfriend's criticism because I have only been cooking for about a year now.","meta":{"section":"Cooking","utc":1504288293}} +{"text":"Europe. I don't know that much about rice \ud83d\ude25","meta":{"section":"Cooking","utc":1546990863}} +{"text":"Not sure how close you are to Amsterdam - it looks like Worcht has guanciale.","meta":{"section":"Cooking","utc":1537820649}} +{"text":"https://ooni.com/ Not indoor but works great and is very affordable as far as pizza ovens go. I have the pro version and while I can not quite reach 800\u00b0 I do get it to 750\u00b0 without issue.","meta":{"section":"Cooking","utc":1539465642}} +{"text":"Pulled pork is really big, also \"american-style\" burgers (basically burgers with pickles on them as far as I can tell), BBQ sauce, wings, fried stuff. I'm even seeing chili dogs, and fries being called fries (instead of chips). A related trend is Tex-Mex and Mexican food, mainly nachos, tacos, and quesadillas. This is most notable in trendy pubs rather than there being heaps of restaurants selling solely American food, although those exist also. And it's not like they didn't have BBQ sauce or burgers here before. I'm just saying that at trendy places they now often have these types of foods and they're often marketed as \"Authentic American\" rather than being Aussie or some kind of fusion cuisine. However I'd argue the food is really American food made to suit Australian tastes (which isn't better or worse, just different), rather than authentic American.","meta":{"section":"Cooking","utc":"1399593592"}} +{"text":"Kosher that shit.","meta":{"section":"Cooking","utc":"1434158212"}} +{"text":"Philly cheese steak","meta":{"section":"Cooking","utc":"1428018810"}} +{"text":"The Safeway near me doesn't have any good ground beef. The 90% at least I can stand. But if I go to a better store, I'll get 80 or 85.","meta":{"section":"Cooking","utc":1555463851}} +{"text":"i can only imagine how bad that would be","meta":{"section":"Cooking","utc":1502380312}} +{"text":"1, 2","meta":{"section":"Cooking","utc":"1378218741"}} +{"text":"this may be the one. just why? no way it is better than anything you can buy for $1....or am I wrong? I used to think buying soup stock was just as good as taking the time to make it at home...until i took the time to make it at home and instantly came to hate store bought soup stock.","meta":{"section":"Cooking","utc":1546569228}} +{"text":"Good replacement for the chicken and fish sauce? I'm a vegetarian!","meta":{"section":"Cooking","utc":1475561010}} +{"text":"Words and their definitions change over time. That's how language works. Ask any linguist.","meta":{"section":"Cooking","utc":1501991731}} +{"text":"Lol exactly. I probably should have specified, but said meat is thinly cut, boneless, skinless chicken breast. I think the hot water thaw is okay in this instance. More evidence: I woke up this morning not covered in vomit/feces.","meta":{"section":"Cooking","utc":"1386088332"}} +{"text":"When prepared properly, it's pretty nice. But that is an individual taste sort of thing, I suppose.","meta":{"section":"Cooking","utc":1491186351}} +{"text":"I usually pan fry fairly thick filets. I put the heat at Med High and it never gets seared too much. I use tallow. I also lay alum foil on top and a bacon press on that because at the lower heat it helps to get it seared. About 4 to 5 mins per side and let it rest for 5 mins or so.","meta":{"section":"Cooking","utc":"1426194746"}} +{"text":"OP probably got the hard anodized set that sells for $60. I think you may be thinking that OP got the SS nonstick that sells for > $100 each. But still, the advice to return may apply.","meta":{"section":"Cooking","utc":1455766220}} +{"text":"Me too, sometimes.","meta":{"section":"Cooking","utc":1488233474}} +{"text":"Slit the skin and slip in butter and fresh cut garlic, add lemon pepper seasoning liberally, probe thermometer, roast chicken cooking stand, turn on the oven fan/circulator the last 20-30 min of cooking to crisp up the skin. Fast easy and cheap.","meta":{"section":"Cooking","utc":"1423667046"}} +{"text":"Cassoulet, took three days including the time to confit the duck legs. Only thing I did not make myself was the sausage. Yes it as worth it, great dinner and leftovers. Love the comments on Ramen, doing that this weekend.","meta":{"section":"Cooking","utc":1519788586}} +{"text":"I use a Blendtec. It has lasted me 7+ years so far and no complaints yet. You could probably get one used for your price range with some searching and a little luck.","meta":{"section":"Cooking","utc":1509663045}} +{"text":"Sure, why not, but I might worry about the oil (used to coat the veggies) running off the \"un-rimmed,\" steel to the bottom of the oven and catching fire... But I guess it's not a big deal if you like your veggies with a bit of char.","meta":{"section":"Cooking","utc":1513620970}} +{"text":"Yes absolutely fine.","meta":{"section":"Cooking","utc":1547176930}} +{"text":"I knew a girl in high school who would eat that for dinner all the time and she was as happy as can be.","meta":{"section":"Cooking","utc":1471784159}} +{"text":"I brined my turkey one year with a recipe that called for apple juice. Subbed in cran apple because it was all I had. Ended up with a pink fully cooked turkey.","meta":{"section":"Cooking","utc":"1413260881"}} +{"text":"My dad took like 24 hours to make mousacca once. Does that count?","meta":{"section":"Cooking","utc":1536029224}} +{"text":"Can you recommend a 1k/6k combo stone please? Hopefully nothing expensive! :)","meta":{"section":"Cooking","utc":1466731978}} +{"text":"I like to to stuff the jalapenos with cream cheese and shrimp. Or take the shrimp and jalapenos, mix with cream cheese, and stuff chicken breasts or pork loin. Wrap with bacon and twine.","meta":{"section":"Cooking","utc":"1372784449"}} +{"text":"any answers?","meta":{"section":"Cooking","utc":1477632557}} +{"text":"I've wanted to try beer cooler sous vide but won't have time to pull i off tomorrow :-/","meta":{"section":"Cooking","utc":"1391929747"}} +{"text":"I don't have a safe means of frying at home and have switched over to an oven version for this. Panko goes into a pan with oil until it browns up. Then same process except it goes in the over to actually cook. You may not notice the difference but the sheer oil difference is nice and the super easy clean up","meta":{"section":"Cooking","utc":1481636603}} +{"text":"Looks pretty good to me. It's a lot of knifework, which Babish kind of speeds through. For a beginner, getting those veggies chopped evenly will be a project. Butterflying and pounding the chicken breast is a really useful technique to know. It's not that difficult, but he breezes through it without showing you what he's doing. I'd recommend watching another video about that technique specifically. The other trick is going to be frying the chicken if you don't have a griddle. If you're frying them in a pan, you'll probably want to go one at a time so that they brown, rather than steam. Getting that little bit of color on them is important.","meta":{"section":"Cooking","utc":1561661604}} +{"text":"Sure - it's this: http://www.everythingkitchens.com/wusthof-knife-sharpener-2-stage-2922.html?gclid=CJOPkNqmwbQCFelFMgodS20Aew","meta":{"section":"Cooking","utc":"1356842160"}} +{"text":"Got one, but it wouldn't work when I need to process nuts, a bunch of veggies, or big amount of things at a time. Llike my m&p, and use it every now and then, but I need something up to a bigger challenge","meta":{"section":"Cooking","utc":"1369354112"}} +{"text":"What kind of rice do you usually use? I've always made basmati, and man, once you have basmati it's so hard to go back to minute rice.","meta":{"section":"Cooking","utc":"1417330879"}} +{"text":"Pezzetti di cavallo alla salentina are worth dying for when well executed. Also, deep fried horse meat meatballs with garlic and pecorino. If anybody were to be in Salento in the second half of August, definitely go to the sagra te la carne de cava\u1e0d\u1e0du (horse meat fair) in the small village of Secl\u00ec.","meta":{"section":"Cooking","utc":1562085064}} +{"text":"I heard the white pepper is easier on the digestive track than black pepper.","meta":{"section":"Cooking","utc":1537287622}} +{"text":"Well, I've never lived anywhere with A/C.","meta":{"section":"Cooking","utc":1530958172}} +{"text":"We're far enough removed from April 1st that I read through the entire Spamcho article and only thought \"I really like Kenji, but he's lost his fucking mind. Those look gross as shit, and I like spam and love nachos.\" It wasn't until I got 1/3 of the way through the Steakcho article that I got the notion to look at the post date.","meta":{"section":"Cooking","utc":"1428692830"}} +{"text":"Potatoe wedges sounds like a great idea, the kids love french fries, but the oldest absolutely hates mashed potatoes, so I'll give it a shot. As for the corn on the cob, we tried it tonight, turns out she hates corn in every form.","meta":{"section":"Cooking","utc":"1424140061"}} +{"text":"Make sure your stove has a working fan, and use it every time you cook.","meta":{"section":"Cooking","utc":1559956031}} +{"text":"\u00c6blekage has always had a stupid name in Danish. It's so very far from cake really.","meta":{"section":"Cooking","utc":"1371626362"}} +{"text":"That's basically what I did :) I had been eating my bacon as I was making the pancakes, so just crumbled a piece on top.","meta":{"section":"Cooking","utc":"1336241301"}} +{"text":"Chocolate ghost truffles. Let your friends die with a smile on their faces.","meta":{"section":"Cooking","utc":"1409694615"}} +{"text":"Everything is possible! I made a 3 course Christmas dinner for 6 last year, on my own, with a 3 yo and a 3 month old baby. Planning is crucial, and plan according to baby's nap time. I managed to make a butter grilled lobster dish with home made oven semi-dried tomatoes. Beef Wellington with creamy mashed potatoes, green asparagus, baby carrots and a red wine sauce. Dessert was a chocolate moelleux. I'm not a professional chef at all, but an amateur who can cook. But timing is crucial. If you can make things the night before, do so. Choose dishes that need little prep and don't keep you in the kitchen all night. Or if they need prep, do so the night before when the little one is asleep. I thought I was in way over my head with my menu. But my wife came home from work that day at 6pm, everything was cleaned up, kids were taken care off and she basically still had an hour to relax and get ready before our guests came. Above all everything was super delicious! You can do it! :-)","meta":{"section":"Cooking","utc":1482418541}} +{"text":"oooh do you have a go-to pretzel recipe?","meta":{"section":"Cooking","utc":1493923345}} +{"text":"I checked out prices for the dried jasmine on Amazon. I\u2019ll try the specific measurement idea with lid on cooking first. Thanks!","meta":{"section":"Cooking","utc":1528381071}} +{"text":"Was the chili cooked first, or was the 'keep warm' phase supposed to be part of the cooking phase? If it was supposed to be cooking, did you then turn it to high to cook it? Is this raw meat or did you brown the meat first?","meta":{"section":"Cooking","utc":1551671627}} +{"text":"EDIT: It looks like the content of my post was removed so here I am posting it again: I bought some Maille Dijon Mustard in a glass jar and I realized when I got home that the lid didn't pop up like it does with jam, and there was no seal. This is my first time buying mustard in a jar so apologies for the stupid question. Does it always come with a seal? The lid wasn't particularly hard to open either. Maybe I'm just being paranoid. I would go back to the store and check but it's a long bus ride. I'd appreciate your help r/Cooking!","meta":{"section":"Cooking","utc":1486846392}} +{"text":"I'm an impoverished student. I don't have a hundred to throw around 0_0","meta":{"section":"Cooking","utc":1549926346}} +{"text":"Sorry, coriander seed.","meta":{"section":"Cooking","utc":"1377274394"}} +{"text":"If you burned it the breading would taste like burned oil and the fish would probably dry out.","meta":{"section":"Cooking","utc":1491775763}} +{"text":"Here in Pennsylvania we have Philly cheesesteak.","meta":{"section":"Cooking","utc":1563827586}} +{"text":"I was thinking gamey meat but wasn't sure if I was going mad. Duck was my thought originally. Maybe I'll try a sort of...chutney esque thing, colourwise they're a gross grey now, but taste wonderful.","meta":{"section":"Cooking","utc":1543485095}} +{"text":"Reduce the juice on the stove and then add cornstarch or arrowroot to thicken.. Should be good","meta":{"section":"Cooking","utc":1482607343}} +{"text":"I'm going to have to speak out against charcoal though. It can really mess with people's medications, and I feel like people aren't aware of that generally, so I think that it's a potentially dangerous trend. But yeah pretty much. Let people enjoy things. If someone likes ketchup on their sushi or whatever then so fucking what, not my problem.","meta":{"section":"Cooking","utc":1564103104}} +{"text":"No, a Costco sale item/imitation of a Green Egg that I got from a discount store (GTM here in San Diego). I paid under $200 for it after coupons and half price GCs. LOVE IT~~","meta":{"section":"Cooking","utc":"1344723048"}} +{"text":"If rice is stuck in your cooker and you need to clean it, add some water and let it soak for an hour. The rice will swell up and soften, and it'll be muuuch easier to get it out of the pot. Just don't flush the rice down the sink.","meta":{"section":"Cooking","utc":1456320798}} +{"text":"I wonder if they had time to dehydrate a bit?","meta":{"section":"Cooking","utc":1492296950}} +{"text":"Was it that the *ceramic* impressed you, or that it was a *sharp knife*? There's a reason why ceramic knives never became popular - as others have said, brittle and not trivial to sharpen. If you want a good knife get a good knife, but more importantly get the things you need for regular upkeep to maintain its edge.","meta":{"section":"Cooking","utc":1511611290}} +{"text":"That sounds fantastic! I will add it to my list! Thanks!","meta":{"section":"Cooking","utc":1462273568}} +{"text":"Thanks for the ideas, I have some ideas to play around with.","meta":{"section":"Cooking","utc":"1368080337"}} +{"text":"They look great. How did they come out??","meta":{"section":"Cooking","utc":"1364507002"}} +{"text":"pan fried beets! red & gold!","meta":{"section":"Cooking","utc":"1382650984"}} +{"text":"Sounds kinda gross. I wouldn't do that.","meta":{"section":"Cooking","utc":1505394944}} +{"text":"then brining will improve the moisture level and the taste.","meta":{"section":"Cooking","utc":"1430889422"}} +{"text":"Or* you could leave the skin because it's the best damn part of the chicken.","meta":{"section":"Cooking","utc":1488852450}} +{"text":"is that wheat bread? that bread looks greyish brown.","meta":{"section":"Cooking","utc":"1359252389"}} +{"text":"Make sure to get good yeast. Also if the yeast isn't instant rise than it has to be dissolved in water to be activated.","meta":{"section":"Cooking","utc":1452531056}} +{"text":"Heat breaks down citric acid at 350 degrees Fahrenheit, if you are making your simple syrup at that temperature you are making lots of mistakes.","meta":{"section":"Cooking","utc":1563125789}} +{"text":"That sounds tasty.","meta":{"section":"Cooking","utc":1554503640}} +{"text":"9 lbs of local senepol brisket, rubbed, wrapped in foil and left in the fridge for 24 hrs. I trimmed the fat cap back to about 1/8th of an inch before rubbing. I also apply a very thin layer of molasses to the meat before I put the rub on. For the rub: *2 tablespoons kosher salt *1 tablespoon freshly ground black pepper *1 tablespoon paprika *1 teaspoon cayenne pepper Slow and low 225f or so for 9 hours on my kettle grill. Indirect heat, minion method with apple wood chunks, fat cap down, no injection or mop. When the meat hit 150 I wrapped it in foil with about half a beer and tossed it back on the grill for another two hours, then back out of the foil and in the smoke for another hour. http://i.imgur.com/R7Zjk.jpg (roughly two hours in) http://i.imgur.com/OFOfz.jpg (temp spike to 250f due to shuffling wood, probably 5-6 hours in at this point) http://i.imgur.com/C3CeP.jpg (just about ready to go into the foil) http://i.imgur.com/85pYS.jpg (after cooling in the foil for an hour or so, ready to be sliced) Paired it with a North Carolina vinegar sauce that I made from this recipe and some bourbon and bacon baked beans that spent the better part of the day in my cast iron dutch oven. I finished the night by gorging myself and then promptly passing out in a food coma.","meta":{"section":"Cooking","utc":"1329156002"}} +{"text":"Have you visited /r/Tea ? You might like it there.","meta":{"section":"Cooking","utc":1493678040}} +{"text":"Here's a great whitefish stew with coconut milk I made a few days ago.","meta":{"section":"Cooking","utc":1531688393}} +{"text":"make carne asada taco's..","meta":{"section":"Cooking","utc":1549320132}} +{"text":"Good point: I should note that I usually only use sodium citrate if I am using a cheese that does not melt easily or is prone to making an oily separated mess when melted, such as a really sharp, dry cheddar. If I was making a cheese sauce from just monterey jack, gouda, mozarella, or something like velveeta, I would not use it. I would stick to mustard powder, as you have suggested.","meta":{"section":"Cooking","utc":1515694173}} +{"text":"My mother had a huge, wall-mounted spice rack next to the sliding glass door. The bottles and the contents were so bleached by the sun, that it became decor.","meta":{"section":"Cooking","utc":1558283904}} +{"text":"A chilli pepper for lasagna, last night. Was hugely un-fun.","meta":{"section":"Cooking","utc":1456861542}} +{"text":"Ok. I've never noticed a difference myself, but I've also never performed a really rigorous test. The next time I cook scrambled eggs (tomorrow morning) I'll do an A/B test.","meta":{"section":"Cooking","utc":"1446962062"}} +{"text":"Thank you for enlightening me!","meta":{"section":"Cooking","utc":"1430436349"}} +{"text":"lots of butter with an air popper makes me soggy popcorn \ud83d\ude1ei've never been able to figure it out","meta":{"section":"Cooking","utc":1490506443}} +{"text":"> Cumberland Cask Barrel Cut BTW, emailed them. Awaiting a response!","meta":{"section":"Cooking","utc":1491964483}} +{"text":"I've had similar dishes in America! Cabbage rolls are more well known - whereas, strange gelatin desserts were something you saw more in the 50s, it'd be hard to find something like galaretka otherwise today.","meta":{"section":"Cooking","utc":1539647519}} +{"text":"We, Vietnamese people, call it a kind of \"flower\". And yeah, it's really flower, right?!","meta":{"section":"Cooking","utc":1538501370}} +{"text":"Hehe thanks, luckily this would just be painful, not expensive (such good veggies in there but all scraps so yay!). It was covered and at a low boil all day and back above 165 now so I'm keeping my fingers crossed!","meta":{"section":"Cooking","utc":1490131026}} +{"text":"The gif on r/all I saw about making dumplings sent me here with this question. Homade pasta will surely go on the list","meta":{"section":"Cooking","utc":1535275714}} +{"text":"Overnight in apple cider vinegar, pepper corns , kosher salt and brown sugar then smoke over 50/50 apple and cherry wood glaze with your favorite BBQ sauce and smoke a bit longer","meta":{"section":"Cooking","utc":1504909570}} +{"text":"That sounds delicious! Must try.","meta":{"section":"Cooking","utc":"1362876793"}} +{"text":"Nothing that involves killing a highly intelligent or endangered species. No whale, elephant, etc. Also will generally refuse to try and forcibly re-work a non-vegetarian recipe to make it vegetarian.","meta":{"section":"Cooking","utc":1520523534}} +{"text":"Meh, this was a \"hey I'm sitting around what do we have in the house\" meal. I can make pasta, but I rarely do.","meta":{"section":"Cooking","utc":"1401199652"}} +{"text":"\"add the protein\"... I wish people would just say add the meat. It's meat. Meat is what you're adding. Or fake chicken I guess.","meta":{"section":"Cooking","utc":"1393723544"}} +{"text":"My Syrian family lost their tabouleh recipe, it's a bummer. But we kept the kibbeh recipe so it all evens out.","meta":{"section":"Cooking","utc":1510788393}} +{"text":"Most pasta is flour+eggs+salt, so it wouldn't be vegan.","meta":{"section":"Cooking","utc":1465050828}} +{"text":"I had a similar recipe for rallies/checkers style fries that was pretty damn good.","meta":{"section":"Cooking","utc":"1438227464"}} +{"text":"Is this before or after you cry in the shower?","meta":{"section":"Cooking","utc":1519574088}} +{"text":"Your post made me think of a dessert I had at the Olive Garden years ago, called Black Tie Mousse Cake. Similar concept to what you're talking about. If you google it you'll find copycat recipes - maybe that will give you some inspiration.","meta":{"section":"Cooking","utc":"1448506675"}} +{"text":"Understanding the science is what let\u2019s you be more expressive in cooking! The science and art feed each other, they don\u2019t have to compete.","meta":{"section":"Cooking","utc":1531988853}} +{"text":"The julienne-er that comes with the magic peeler (note, this was a gift, and not something i'd normally buy). Doesn't work for shit, glad it was \"free with purchase! a $20 value!!\". Btw, the magic peeler is the shit.","meta":{"section":"Cooking","utc":"1326234168"}} +{"text":"Roasted red pepper and tomato soup.","meta":{"section":"Cooking","utc":1551683312}} +{"text":"This is a good point, but I didn't mean that I was mad at people for not knowing. I'm mad at people for selling garbage, and it's sad and frustrating that it's been perpetuated so much. In this age of instant information, there's no reason for people to be ruining the good name of red velvet by dying chocolate cake red.","meta":{"section":"Cooking","utc":1513315357}} +{"text":"Steak in a bed of lettuce.","meta":{"section":"Cooking","utc":1544071274}} +{"text":"I'd say, unless we go with exotics, cod and haddock. Pollock, tilapia and basa are too dry (they are OK if you want to pour oil over the fish, but not regularly), halibut is too oily, salmon, tuna and mahi mahi are just wrong texture, and different varieties of carp are too bony. Everything is obviously just my opinion. Out of less exotic exotics I'd suggest whitefish from Great Lakes (i.e. pickerel or perch), but this is obviously regional as well. My other personal favourite is blue cod (which has nothing to do with cod), but it's nearly impossible to get, even if it is relatively cheap. PS. Another great option are these, but I don't think I see them on sale in North America often.","meta":{"section":"Cooking","utc":1540822498}} +{"text":"Its not the same thing. Try this chili, it never disappoints.","meta":{"section":"Cooking","utc":1452159867}} +{"text":"Bleu cheese. Or any cheese that stinks for that matter.","meta":{"section":"Cooking","utc":1554162332}} +{"text":"I would suggest introductions first for the meet.","meta":{"section":"Cooking","utc":"1407872998"}} +{"text":"Thanks for the link!","meta":{"section":"Cooking","utc":1494067637}} +{"text":"I call it \"Utility Scotch\" or \"Trader Joe's Blended Scotch Sleeping Aid\"","meta":{"section":"Cooking","utc":1458788469}} +{"text":"why do they always have marshmallows lol","meta":{"section":"Cooking","utc":1554228734}} +{"text":"Get more complex. Most cookbooks are for dishes where you start and finish everything together. I\u2019m hitting the point where the work and prep is taking 24-48 hours depending upon the dish. Nothing is really hard, just time consuming. At that point you start to focus on the technique. Are your dices consistent? How even is your browning? The little things really add up.","meta":{"section":"Cooking","utc":1551017173}} +{"text":"I use one similar to this. They can withstand the heat. I use it only for roasting, but it turns out beautiful every time. I am not a fan of kitchen instruments having only one use, but for 10 bucks, I am ok with this. Ediedt: To not sound like an advertisement, because I think that's why I was downvoted?","meta":{"section":"Cooking","utc":"1413946771"}} +{"text":"You've got some guts using a yanagi","meta":{"section":"Cooking","utc":1497746521}} +{"text":"So many things competing with what should be simple flavors of a nice cut of beef, the earthy goodness of duxelles, and the buttery and crispness of puff pastry. Horseradish, chestnuts, and prosciutto just all seem very unnecessary to me.","meta":{"section":"Cooking","utc":"1416443355"}} +{"text":"Spyderco Sharpmaker. Easy as pie and won't trash your knives like cheap pull-through sharpeners.","meta":{"section":"Cooking","utc":"1399747167"}} +{"text":"Yup, that's a lasagna. But in all seriousness, looks great! Boo to can sauce though, so much sugar!","meta":{"section":"Cooking","utc":"1343615957"}} +{"text":"Came here to give that exact tip about butter.","meta":{"section":"Cooking","utc":"1370554780"}} +{"text":"Thanks!","meta":{"section":"Cooking","utc":1533611893}} +{"text":"You're a regular Red Skelton, you are.","meta":{"section":"Cooking","utc":"1379354104"}} +{"text":"I see what you're saying. It's probably gonna be weird, but nothing ventured...","meta":{"section":"Cooking","utc":"1405142825"}} +{"text":"Beg to differ but have you tried Blue Mond cheddar its so sharp and delicious?","meta":{"section":"Cooking","utc":1454654582}} +{"text":"I always put sweet potatoes in the oven around noon on 200f and leave it until dinner. They are so soft and wonderful and a bit of the sugar caramelizes. Soooo good. I've never done it with russets, though.","meta":{"section":"Cooking","utc":"1420614236"}} +{"text":"It's a really strange, gelatinous yam cake. I don't know how it would go in a risotto, but the mushrooms would be delicious in one!","meta":{"section":"Cooking","utc":1459638595}} +{"text":"Alex the French Guy - enthusiasm on steroids","meta":{"section":"Cooking","utc":1536918245}} +{"text":"In the US you could probably get away with using corn syrup if you can't find Lyles Golden Syrup, but the flavor won't be quite as good. It'll be like substituting honey for maple syrup...you'll miss that flavor. You could try honey too, but my experience with using honey in cookies (ahem, I mean biscuits) is that they become more cake-like. I prefer these to be kinda crunchy.","meta":{"section":"Cooking","utc":"1398458096"}} +{"text":"PA here, Philly \\(yes in the city, yes during the parade/riots\\). Cheese steaks are great, but imo it's all about that roast pork. John's Roast pork is my favorite for both. One stop heaven in a roll. Fuck now I'm hungry.","meta":{"section":"Cooking","utc":1524013795}} +{"text":"Yes, this was intentionally well past the smoke point, and all the way to the boiling point. Just to see what would happen. DO NOT ATTEMPT.","meta":{"section":"Cooking","utc":1452821213}} +{"text":"As someone from a city located in \"the rest of illinois,\" horseshoes are the only choice.","meta":{"section":"Cooking","utc":1563820717}} +{"text":"Sometimes the bottom or the top can be hotter in an oven. If you move the position of the rack it can help with this.","meta":{"section":"Cooking","utc":"1380527413"}} +{"text":"Assuming you don't have a rice cooker - Boil the rice, 1:1 rice/water mixture. Once it's almost entirely done, pour the rice into a wire mesh strainer, but retain the boiling water. Suspend the wire mesh strainer over the steaming, boiling water and let it steam your rice for ~3-5 minutes before serving. :)","meta":{"section":"Cooking","utc":"1439438836"}} +{"text":"chilaquiles It's just a fried corn tortilla with an egg, SWIMMING in hot sauce. The smell is so strong. Especially when it is burned to the pan. I knew someone who fucking loved it but always burned it. That scent never leaves you. I can feel it in my nose.","meta":{"section":"Cooking","utc":1554179499}} +{"text":"The Breville is the only good toaster oven ever made.","meta":{"section":"Cooking","utc":1479333540}} +{"text":"Ginger settled the stomach, but that\u2019s gotten lost over time. Now people use ginger ale that just has flavoring, or even more useless, sprite. Yeah folks, don\u2019t drink sugar when you\u2019re sick, ginger ale (light is better) that has real ginger for stomach to help get other fluids and food down.","meta":{"section":"Cooking","utc":1533163036}} +{"text":"Y'all could literally just google \"Alton Brown roux\" but here's the gumbo recipe that shows how to make it. Have fun.","meta":{"section":"Cooking","utc":"1442359940"}} +{"text":"what is msg? i always hear it's 'bad'","meta":{"section":"Cooking","utc":"1371331379"}} +{"text":"Scrambled eggs, pasta with browned butter a small sprinkle of Parmigiano-Reggiano, mushroom omelet, truffle mac and cheese, roast a chicken and rub the aioli under the skin before cooking, risotto, a 4 cheese or mushroom pizza, in the hollandaise for eggs Benedict.","meta":{"section":"Cooking","utc":"1426525500"}} +{"text":"Try adding one or more of: lentils, flax seed powder, garbanzo beans, black beans, kidney beans, soy sauce, chocolate, or dark beer. (To anyone considering responding, especially those from Texas: I don't give a crap if you think this makes it not chili.)","meta":{"section":"Cooking","utc":1516570118}} +{"text":"Try to focus on recipes that have specific techniques that take time to learn. A big one would be cooking things the right amount that require more of a \"sense\" of when they are done. Like caramelized onions, poached eggs, grilled meats, fried chicken, or reductions. Another would be \"shaping\" such as tortellini, wontons, or gnocchi. Even things requiring unique knife skills, although that is mostly garnishes. Another big one is sauces and emulsions like hollandaise, mayo, and pan gravy. The final technique that takes time to learn and can be made more difficult with a recipe is timing. When you need to get multiple parts of a meal done at the same time and are jumping back and forth. If you don't plan everything well you can be in trouble quickly. So just come up with a meal that incorporates as many of those as possible.","meta":{"section":"Cooking","utc":"1445090242"}} +{"text":"What is the diet and why no onion or garlic? Cause this is going to affect a lot of food. Honey is an easy replacement, use agave nectar.","meta":{"section":"Cooking","utc":1455082767}} +{"text":"https://youtu.be/sbavND3WqKE","meta":{"section":"Cooking","utc":1471470553}} +{"text":"Pad thai made with ketchup.... the tamarind version is 9999999x better","meta":{"section":"Cooking","utc":1530061632}} +{"text":"Hollandaise sauce is traditional with both Asparagus and salmon. It doesn't go quite so well with the sweet potato, although I've never tried them together.","meta":{"section":"Cooking","utc":1480840972}} +{"text":"Curious why you season the skin side? Do you actually eat salmon skin?","meta":{"section":"Cooking","utc":1537859126}} +{"text":"Serious Eats/The Food lab has become my go to source for any new meal or technique I want to try, or for dialing in something I've been perfecting for a while. It's now a running joke between my girlfriend and I... \"Oh, you want to try making ______? I'll google it. Yup, there's a Serious Eats for that.\" We ordered the book last week, can't wait until it gets here! EDIT: This line from the NYT review of the book pretty much nails what I was getting at above: >If you are seeking help on a specific topic, there is a kind of delight in finding his posts, in which he seems to have magically anticipated your needs.","meta":{"section":"Cooking","utc":"1444761396"}} +{"text":"Used waxier potatoes, like yukon gold, and copious amounts of oil.","meta":{"section":"Cooking","utc":1492807891}} +{"text":"bobby flay is a dick but he definitely knows how to cook.","meta":{"section":"Cooking","utc":"1432477605"}} +{"text":"Make sure you add enough water to the pot and don't overcook it.","meta":{"section":"Cooking","utc":1557076651}} +{"text":"They\u2019re both KitchenAid mixers I have a picture album posted in a previous post from yesterday of both. I got the model numbers today","meta":{"section":"Cooking","utc":1538453885}} +{"text":"Have you ever had Chinese food lol","meta":{"section":"Cooking","utc":1541300980}} +{"text":"Remove casing and use in soup/stew/chilli","meta":{"section":"Cooking","utc":1539709601}} +{"text":"Apple juice","meta":{"section":"Cooking","utc":1525725598}} +{"text":"\u201cRoom\u201d temp being whatever the temperature is inside my backpack.","meta":{"section":"Cooking","utc":1525298366}} +{"text":"Thick plastic vacuum sealed is good. Beyond that butcher paper. Ziplocs aren't really very good for freezer due to air.","meta":{"section":"Cooking","utc":1529807167}} +{"text":"Nothing like a 20# bag of rice to stretch your food dollar. It's cheap & never spoils if stored properly. Toss in a $20 rice cooker and it's a no brainer to base meals around.","meta":{"section":"Cooking","utc":1472387445}} +{"text":"First-worlders wasting food is not synonymous with food shortages in other places.","meta":{"section":"Cooking","utc":"1428681792"}} +{"text":"Your are my hero for the day","meta":{"section":"Cooking","utc":1523848681}} +{"text":"Roast it nicely and then donate to an animal shelter.","meta":{"section":"Cooking","utc":1541961946}} +{"text":"- Nigella Lawson for her style (even though I'm convinced she presents programs half pissed) - Nigel slater for his unpretentious simple homely food - Heston for the spectacle (even though his \"recipes\" are ridiculous) - Delia Smith for her recipes which literally 'just work' and never go wrong - Jamie Oliver makes beautiful cookbooks and great recipes but his presenting style leaves me a little cold. - Gregg Wallace, not really a chef I know, but I just find him likeable and knowledgeable (particularly about his puddings!)","meta":{"section":"Cooking","utc":"1352674452"}} +{"text":"Just a note about butter: I love butter! But I am quite sure the original recipe does not call for it (I'm Italian). I think I might give it a try!","meta":{"section":"Cooking","utc":"1373661130"}} +{"text":"Were those Peperoncini that you added to the slow cooker? I don't know if I've seen that before, but I feel like it would probably be tasty. Do you ever slice them and caramelize them with the onions? I'm just spitballin' here, so that honestly might not be good, but I imagine it is awesome.","meta":{"section":"Cooking","utc":"1425971582"}} +{"text":"I dunno, I've seen peanut butter and jelly burgers more than once on menus. So a PB&J BLT might not be so bad! A little peanut butter, a little bacon jam, or a tart apple jam..","meta":{"section":"Cooking","utc":1530961213}} +{"text":"If he's down with red onions then try a BLrO after the BLC. Then later, make a BLOM by mixing sauteed minced mushrooms into the mayo and keeping the red onions. I've been makin lots of bacon recently","meta":{"section":"Cooking","utc":1529299536}} +{"text":"Use russet potatoes and cook them until tender but not falling apart. Russets make fluffier mash than reds do.","meta":{"section":"Cooking","utc":1473970137}} +{"text":"Sweet potatoes. Squash. Purple sweet potatoes, which go really well with other sweet potatoes, though they're super rich by themselves.","meta":{"section":"Cooking","utc":1465864943}} +{"text":"You need something starchy and vegetables. The starchy part is usually a potato prepared one way or the other. Fried potato, baked potato, french fries, country style french fries, boiled potato... The vegetables can be any grilled vegetable (pepper bell, mushrooms, egg plant, cherry tomatoes, green asparagus, corn cobs, ...) or maybe sliced carrots cooked in butter and some sugar. Or you can have a green salad.","meta":{"section":"Cooking","utc":1468746349}} +{"text":"I'm actually really surprised there isn't a cleaning product named Elbow Grease by now.","meta":{"section":"Cooking","utc":1524671398}} +{"text":"You want to make a great roast chicken? Make a LOT of roast chickens.","meta":{"section":"Cooking","utc":"1428339131"}} +{"text":"Yeah, that's true. Although the plan was to only shred potatoes on the outside of something else to make the \"pancakes\". There wouldn't be a whole lot of starch, the potatoes would just provide the crunch and a nice greasy flavor. Tomatoes might taste good... but it sounds like it might be a little too gushy. I'll give it a shot though.","meta":{"section":"Cooking","utc":"1327355813"}} +{"text":"As in \"chafing dish\". Too much chafing would uneuphemistically dry out your pork chop. (Remember the pork chop?) My kids tell me if you have to explain it, it's not funny. Oh, well.","meta":{"section":"Cooking","utc":1486175023}} +{"text":"Hope the catbros have a better day than us...","meta":{"section":"Cooking","utc":1450041040}} +{"text":"You're amazing! I just tried this and am never shredding by hand again.","meta":{"section":"Cooking","utc":"1429985311"}} +{"text":"Mine won't anymore. :-( they used to","meta":{"section":"Cooking","utc":"1429830199"}} +{"text":"It was an Ivy League school, too. Apparently when the school served a hot cereal, they put out jam and brown sugar and cinnamon, etc., and they did the same for grits. Apparently nobody liked grits, *I wonder why*.","meta":{"section":"Cooking","utc":"1420640555"}} +{"text":"Prepare it beforehand and when refrigerating it, dig the pits in it, but visible enough for you to remove it at time of serving. It helps with them not browning. Also put plastic wrap on top if it as well.","meta":{"section":"Cooking","utc":1473351447}} +{"text":"Yep, just be sure to skip fruits with papain (papaya, mango) or bromelain (pineapple.) Here's a recipe: Place 1 cup fruit juice in a glass bowl. Sprinkle with 2 envelopes (1/4 ounce each) unflavored gelatin. Meanwhile, bring 3 cups juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Pour into 5-ounce juice glasses, which make great single servings. Refrigerate until firm, about 4 hours. Serves 8.","meta":{"section":"Cooking","utc":"1426744238"}} +{"text":"Yep all you need is a good rod, it straightens the edge out (cutting stuff warps the edge of the blade a bit). The sharper the knife edge the thinner it is and can be bent by cutting things, you simply need to straighten it a bit. An actual knife sharpener or a sharpening stone is used to take out major nicks in the blade, which shouldnt happen if you take care of your knives and always use a cutting board. I use a sharpening stone myself, its pretty easy to use but only needs to be done once or twice a year at most.","meta":{"section":"Cooking","utc":"1445434956"}} +{"text":"I have eaten peaches with basil, mozzarella, prosciutto and balsamic which is INCREDIBLE. Never thought to try it with pasta, but I'm willing to give it a go. Thanks for the inspiration!","meta":{"section":"Cooking","utc":1537039125}} +{"text":"what in the world are you talking about? the smoke point of butter is really low and well within what a good non stick pan can handle","meta":{"section":"Cooking","utc":1486841423}} +{"text":"I am determined to finally read my way through (and hopefully at least somewhat cook my way through) Mark Bittman\u2019s \u201cHow to Cook Everything.\u201d My cooking skills are acceptable to decent, but thanks to a crazy list of food intolerances my current menu is pretty limited. So my expectation is that with Bittman\u2019s book, I can improve some of my basic skills plus get inspiration for additional items to add to my weekly meal prep rotation based on his recipes and variations (and what I know of my available food substitutions.)","meta":{"section":"Cooking","utc":1514864934}} +{"text":"I do a Mac salad with less mayo and way more veggies. Diced pickles, red and green peppers, celery, cherry tomatoes, olives, shredded carrots, red onion... Whatever else sounds good. Dice it all really small. Dress the noodles with a splash of red wine vinegar, mix it all together, add just enough mayo to coat it lightly and add salt, pepper, and garlic powder to taste.","meta":{"section":"Cooking","utc":"1372947271"}} +{"text":"Oh my god.","meta":{"section":"Cooking","utc":1550197600}} +{"text":"Do you mean pre-formed patties? If so, your options are going to be a bit limited. Some common, but fun, variants that I enjoy are: Hawaiian burger: marinate in teriyaki sauce and top with grilled pineapple and a mild cheese Southern burger: top with caramelized onions, cole slaw, and barbecue sauce New Orleans burger: top with aioli, grilled shrimp, cheese of your choice, and generous cajun seasoning","meta":{"section":"Cooking","utc":"1432957355"}} +{"text":"The conditions are still heavily regulated, because any chicken infected with salmonella will pass it onto the egg where it will be inside the egg as well as outside. Washing the eggs is an extra precaution against third party infection.","meta":{"section":"Cooking","utc":1471138736}} +{"text":"The single best thing I did was to cook it in 2 batches. Since I don't have 10,000BTUs flying through my stove, less water being cooked off vs surface area of my wok meant it fried-up instead of being steamed...","meta":{"section":"Cooking","utc":"1434535533"}} +{"text":"I cringed at the premade patties. All was made better when you got to the eggs.","meta":{"section":"Cooking","utc":"1382909927"}} +{"text":"Those looks great! You can mix it up sometime and try it with beets, too. I've tried these beets with orange shallot sauce in the past, and there were super tasty.","meta":{"section":"Cooking","utc":"1386715178"}} +{"text":"No. I've heard lots of great things about him, but I am not affiliated with him in any way shape or form.","meta":{"section":"Cooking","utc":"1428497050"}} +{"text":"Beef pot pie","meta":{"section":"Cooking","utc":1541418709}} +{"text":"Alternatively if you use cheap cheese that could cause it more.","meta":{"section":"Cooking","utc":1497925574}} +{"text":"> Quinoa in everything. Trader Joes now sells a pesto with quinoa that looks really unappetizing. Why ruin an already good thing.","meta":{"section":"Cooking","utc":"1422026239"}} +{"text":"You seem rather agitated. Here, have some more of this delicious chai tea with some Naan bread dipped in curry.","meta":{"section":"Cooking","utc":1530304446}} +{"text":"True, but that doesn\u2019t make it less funny","meta":{"section":"Cooking","utc":1528753023}} +{"text":"I would use my old smoked whitefish salad - it is pretty darn good: &#x200B; For each cleaned pound of fish: &#x200B; 1/3 cup mayonnaise 1/2 teaspoon grated lemon zest 1 tablespoons lemon juice 1/4 small red onion, finely diced a little dill if you have it salt and pepper &#x200B; Sometimes i will do half mayo and half sour cream (or even full-fat greek yogurt) as a combination. Since this is your first time I'd go with mayo and next time you can experiment. It is simple but delicious.","meta":{"section":"Cooking","utc":1536265356}} +{"text":"You have a stove top and love vegetables? How about making ciambotta? It's the easiest goddamned thing: the way my grandma taught me was to take a big ol' pot and fill it with garlic cloves and sliced onion, zucchini, yellow squash, eggplant, bell peppers, tomatoes, maybe some string beans if you want, and celery (if you can get your hands on some leaves then all the better) and season it generously with basil, oregano, black pepper, and salt. Let it stew on the stove until all of the vegetables are softened and a broth has formed (the vegetables provide the liquid), then add potatoes. It's a pretty flexible recipe so feel free to add mushrooms into the pot, though I've never done that since mushrooms are the grossest goddamned food ew ew ew Also, if you want it to last longer you can put it over rice or quinoa.","meta":{"section":"Cooking","utc":"1338476761"}} +{"text":"Y'all aren't the only two. See also: freshly made french pressed coffee. (edit: I can't spell)","meta":{"section":"Cooking","utc":1562120014}} +{"text":"Y'all are some weirdos. How do you explain to guests when there's a damn spaghetti-o or a scrambled egg that got left on the inside rim of the toilet bowl? I'd leave and never come back and tell everyone I knew that some freaky shit was happening at your house.","meta":{"section":"Cooking","utc":1531370074}} +{"text":"(Pittsburgh) Pennsylvania: chipped ham barbecue, tastes way better then it sounds \ud83d\ude06","meta":{"section":"Cooking","utc":1563826910}} +{"text":"Lean beef, browned and drained. Add chili powder, garlic powder, onion powder, oregano. (Or a taco spice mix, but you can really make your own). Add this on whatever greens you're eating, and then top with any sort of chili sauce, or salsa, or I like to use Sriracha. Oh, and crumbled up tortilla chips of whatever type you like.","meta":{"section":"Cooking","utc":"1365196423"}} +{"text":"Bread and butter","meta":{"section":"Cooking","utc":1486166704}} +{"text":"Don't tell that to Anthony Bourdain.","meta":{"section":"Cooking","utc":1493327746}} +{"text":"That's not available everywhere but yeah if you are OK with canned stuff. Since sofrito has garlic in it, I don't see why you would add more. Chorizo has garlic in it too, it would be a stink bomb with all that garlic. And your recipe is more than 4 ingredients when you count the rice. If you are going to count sofrito as 1 ingredient, then you could do chorizo, sofrito, tomatoes, and rice. Leave out the extra garlic. You could add a packet of sazon instead.","meta":{"section":"Cooking","utc":1536398767}} +{"text":"Also Cutthroat Kitchen, another competition show (besides Iron Chef) that he hosts.","meta":{"section":"Cooking","utc":"1412389640"}} +{"text":"I think you\u2019re right about this. About a year or so ago i heard Gordon Ramsey (a fucking G) challenged him to a cookoff for charity and he backed out last minute. Also, i\u2019ll never forgive him for that show similar to BBF where he travelled the country challenging home cooks at their signature dish. I remember one episode where he challenged these older ladies that were known in their town for making bomb pies for the last 50yrs. You mean a TRAINED CHEF with a team of other chefs helping him made a \u201cbetter\u201d pie? Shocking. No doubt he\u2019s got tons of skill but fuck that guy. Cant stand him.","meta":{"section":"Cooking","utc":1526609705}} +{"text":"If you want to keep it simple, crock pot, low, all day long. (Warning: some crock pots \"low\" is actually quite high, know your crock pot! I've burned the Shit out of bbq sauces this way in the past.)","meta":{"section":"Cooking","utc":"1361465974"}} +{"text":"You need Chinese cabbage for kimchi and it must not be shredded, you stuff the cabbage with chillies and whatever else spices and condiments you want.","meta":{"section":"Cooking","utc":"1423846882"}} +{"text":"It really depends on the soup you're making. What's the recipe you're interested in modifying? You can often use chicken stock vs. water to give a soup more depth. Chicken stock is pretty neutral, so most soups calling for water can be good using chicken stock. There would be some exceptions for weird soups like a cold cucumber or watermelon soup, etc. Bacon adds a smokey and slightly greasy effect. It adds salt too. It's good if you want to make your soup more \"autumn/winter\" feeling. It goes well with creamy or starchy soups in particular. Both the bacon fat and the meat are useful. You can brown your bacon, cook the soup using the bacon grease, and then add the crispy bacon at the end as a topping. Other meat additions can be good too but will be more specific to recipes.","meta":{"section":"Cooking","utc":1484330587}} +{"text":"Pastaroni white cheddar shells. My favorite part is when you bite into a shell and it got extra cheese powder trapped in it or something and the flavor explodes in your mouth. I'd pay extra for a box full of shells like that.","meta":{"section":"Cooking","utc":"1350794892"}} +{"text":"Which one?","meta":{"section":"Cooking","utc":1472157293}} +{"text":"My parents have a bullet, and I have used it many times. It does an alright job, but compared to a hand blender it has the following set backs: 1. predefined sizes, you are for the most part, confined to using only the limited sizes. 2. clean up, I doubt that there is a faster or easier product(for the job) to clean up then a hand blender.","meta":{"section":"Cooking","utc":"1413755269"}} +{"text":"I actually just discovered Alex's video last night, and I was pretty proud that most of mine come out better than his first few attempts. I'm really looking forward to trying again after he laid out his critical steps.","meta":{"section":"Cooking","utc":1533253655}} +{"text":"I had the same experience the first time with celery salt! But I overdid it and it took me awhile to appreciate it again. I also try to have: * Dried ghost pepper -- this makes whatever extremely spicy, if you're tired and/or unimaginative and want to change up your staple then this does the trick. It's so intense that it's really only useful if you think \"this should make me sweat\"; but for that, it is awesome and tastes good to boot. * Smoked chipotle powder -- this adds heat, but it also adds a great level of smokiness. * Cinnamon -- this can add an oft-overlooked depth and taste to richer dishes. * Nutritional yeast -- this isn't really a \"spice\", but it's also not a \"food\" or a condiment or whatever. I like it because it has a lot of benefits, particularly for vegans, and it adds a great cheesy and nutty taste. It's great sprinkled in or baked on medium-light foods. * Smoked paprika -- it adds smoky flavor and, while not spicy, can add a little bit of heat. Plus it has great flavor. Medium-light foods IMO. * Dill weed -- it makes something taste almost lighter, if that makes sense. It's great for lighter dishes. I also discovered that there is a *world* of difference between pre-ground black pepper and freshly-ground black pepper. Like, seriously: get a pepper grinder. The difference is absolutely amazing.","meta":{"section":"Cooking","utc":1482300994}} +{"text":"These are my weakness, fresh buttery croissant with cheese and ham, I cannot in any way control myself.","meta":{"section":"Cooking","utc":"1383419543"}} +{"text":"I say go with the fat that makes your food flavorful. Just remember one simple rule: more doesn't always mean better. Exercise moderation.","meta":{"section":"Cooking","utc":"1395766378"}} +{"text":"We are looking to get close to 900, but it is still curing so we haven't taken it to the top temperature yet.","meta":{"section":"Cooking","utc":"1434508338"}} +{"text":"The stock is great! I want to use it for a chicken-noodle soup sometime.","meta":{"section":"Cooking","utc":"1438020410"}} +{"text":"Yeah, you just can't have fish. The entire office will smell like fish, and not in a good way, and that's a dick move.","meta":{"section":"Cooking","utc":1483548129}} +{"text":"brine them","meta":{"section":"Cooking","utc":1543291557}} +{"text":"I give the same answer for all the questions of this nature Mole sauce. It takes a couple of days, really, but it is so rich and and flavorful and my whole home smells like mole.","meta":{"section":"Cooking","utc":1563559020}} +{"text":"I love the FoodSaver marinator attachment. One of my favorite kitchen gadgets.","meta":{"section":"Cooking","utc":1462418664}} +{"text":"I wish I could help, I've actually got a cast iron grill pan with a removable wooden handle...I picked it up for $10 from a low end homewares store. I can't seem to find it anywhere online though.","meta":{"section":"Cooking","utc":"1333523641"}} +{"text":"Thank you, rosatter, for voting on image\\_linker\\_bot. This bot wants to find the best and worst bots on Reddit. You can view results here. *** ^^Even ^^if ^^I ^^don't ^^reply ^^to ^^your ^^comment, ^^I'm ^^still ^^listening ^^for ^^votes. ^^Check ^^the ^^webpage ^^to ^^see ^^if ^^your ^^vote ^^registered!","meta":{"section":"Cooking","utc":1523116920}} +{"text":"It's certainly not a useless question. Actually, knowing more about the people can make you get more out of their books/videos or whatever else they produced, because you understand better where they are coming from. It also gives a hint at the topics he is more or less likely to be trusted, as not everybody can know everything. See the rice cooker story above.","meta":{"section":"Cooking","utc":1561380769}} +{"text":"I think it'd be perfectly fine. Cake is not that delicate. I've substituted plain chocolate for cocoa powder in recipes and vice versa, and never had a problem. It essentially becomes a different recipe but that's fine. You don't need to add more white chocolate \"to make up for the richness of the cocoa\" because you're not making a rich dark chocolate cake. Different flavours, no relation to one another. No conversion ratio. Just look white chocolate cake recipes with similar proportions of basic ingredients and see how much chocolate they added. Copy that.","meta":{"section":"Cooking","utc":1541106851}} +{"text":"Saving this comment with the other thousand things I wanna try/do/accomplish but never will","meta":{"section":"Cooking","utc":1518896774}} +{"text":"Bought mine at Costco for about $30. It has like 4 setting but basically just press white rice and start and you get rice in 20/30 min. Had it 7 years never a problem. Aroma is the brand.","meta":{"section":"Cooking","utc":1499619679}} +{"text":"Alton Brown used to recommend using small dowels in place of rolling pins for certain rolling tasks. Just make sure you don't get wood that has been treated with anything.","meta":{"section":"Cooking","utc":"1410716825"}} +{"text":"I have an iced tea maker and I absolutely love it. I don't drink soda- only tea, so I brew 4-5 times a week. I used to brew the giant tea bags in a quart pot and then transfer it to a large container full of ice water. But it is annoying having to constantly clean the pot, boil the water and steep for a proper amount of time. With my tea maker, I fill it with water, toss a teabag in, and then press the button. It fills the container directly. http://www.amazon.com/Mr-Coffee-TM70-3-Quart-Maker/dp/B001J5FN48","meta":{"section":"Cooking","utc":"1326224510"}} +{"text":"1 thought: fuck 2. thought: I'm alive yet, so i might have been doing it right.","meta":{"section":"Cooking","utc":"1328650430"}} +{"text":"http://www.thisisinsider.com/heinz-mayochup-taste-test-review-2018-9","meta":{"section":"Cooking","utc":1549026287}} +{"text":"Do you think pear syrup or jam would taste any good?","meta":{"section":"Cooking","utc":1523363135}} +{"text":"I'm still pissed about the time that a former roommate comes in the kitchen while I'm in the middle of making Boeuf Bourguignon. Every surface and tool in the kitchen was being utilized. But despite the house having 4 fucking bathrooms, he decides that he HAS to wash his hands in the kitchen sink. Surely it won't be a big deal if he washes his hands over this big bowl of brown liquid, right? Yeah, I was getting ready to bowl the drippings to reduce them down to a thicker consistency with that silky mouth feel, and I just had them in a bowl in the sink for a minute while I got the dutch oven ready that I was going to use, and this fuck wad washes his hands there, getting soap, dirt, and water in my broth. I wound up subbing out a quart of store-bought beef broth I had, but it wasn't nearly as fucking good. FUCK HIM!","meta":{"section":"Cooking","utc":1562873100}} +{"text":"They saved my knife from a shitty chunk I took out of it. So glad they have this. I was not excited about bringing mine to some local guy I don't know.","meta":{"section":"Cooking","utc":"1350186757"}} +{"text":"Yeah, it takes an hour or so to come to temp. But it reaches 900\u00b0f in that time and then after he's done with the pizza he rakes the coals and bakes bread once it cools a bit. Finally, before bed you throw in your inoculated milk and wake up with fresh yogurt.","meta":{"section":"Cooking","utc":1511955292}} +{"text":"I wouldn't. assuming the chorizo isn't that shit, 99 cent tube of lymphnodes and salivary glands, then you should be fine cooking the meat to a good medium-well. If you are using that shity chorizo, then I probably would cook it through, but thats going to make a crappy burger.","meta":{"section":"Cooking","utc":1497818746}} +{"text":"You win the Darwin award for today.","meta":{"section":"Cooking","utc":1472895148}} +{"text":"So my friend, let me help you. Take some butter or light oil, sprinkle (whatever the fuck seasoning makes sense) on a flat grill/pan with oil and quickly take the taco tortilla and crisp it up on the oiled seasoned surface. Pull while still pliable but fucking tasty Also, Korean american tacos gonna blow your mind: Take fine shredded cabbage (nappa if you can) and fine shredded pickled carrot or plain carrot, put it on top of shaved or minced beef Beef recipe: marinate shaved steak/mince overnight in Soy sauce (or amino acids, or tamarind sauce), rice wine vinegar, sesame oil, sugar, chili flakes, garlic minced and ginger minced with a bit of lime, scallion (green onion) and cilantro. Grill until cooked, place on tortilla you briefly grill in asian 5 spice and then put shredded cabbage on it and drizzle with sriracha sauce. Enjoy eating until your stomach explodes because you are cursed to keep eating until you die.","meta":{"section":"Cooking","utc":1549811536}} +{"text":"If you burn the chili, add peanut butter to remove the burned flavor. Do this after transferring to a new pot, without scraping the bottom of the pan.","meta":{"section":"Cooking","utc":1552546337}} +{"text":"You might try r/ramen. If you do ramen right it's 10 steps above the 5 for a dollar stuff most people associate with the word. Tan tan men is a spicy variety of ramen--i bet there are revipes out there.","meta":{"section":"Cooking","utc":"1446172041"}} +{"text":"Indeed. And I've had homemade Korean sushi before, it's a little bit different, I just find it odd.","meta":{"section":"Cooking","utc":1505467615}} +{"text":"Learn to use a diamond stick and you wont need much else there are several grits available fine being for daily use.","meta":{"section":"Cooking","utc":"1417627966"}} +{"text":"Maybe something with your kitchen, but this one works for me (and I make a SHIT ton of them because I love some eggs). Bring water to a b oil, lid on, salted. Use a big enough pot too, you want your eggs not touching and completely covered with water. They should have room to move around. When water is boiling, drop eggs in slowly (I use refrigerated eggs and still works), and stir them around so they don't just sit on the same side. Leave the lid off its all good, cook for 6 minutes and 15 seconds (according to Ivan Ramen). I don't look at the timer so 6\\~7 minutes eyeballed. When that's over, drop them into an ice bath. I just let them rest long enough to not burn my hands when I peel them, Also I find it helpful to peel em in the water. I hope the soft boiled egg gods smile upon you soon friend.","meta":{"section":"Cooking","utc":1556553901}} +{"text":"Thanks for the advice. We'll look into making them.","meta":{"section":"Cooking","utc":1455909382}} +{"text":"I do the same when I'm grilling, but usually wrap it up in foil and put olive oil and salt on it. It is delicious like you said.","meta":{"section":"Cooking","utc":1482326750}} +{"text":"Would rice do?","meta":{"section":"Cooking","utc":"1425736940"}} +{"text":"Are those grill marks at a 90 degree angle? Bring a protractor to really mess with him.","meta":{"section":"Cooking","utc":1562257865}} +{"text":"That\u2019s actually pretty interesting!","meta":{"section":"Cooking","utc":1562955714}} +{"text":"Stropping properly HONES the edge of your knife. So yes they are two different techniques but stropping achieves deburring AND honing.","meta":{"section":"Cooking","utc":"1374873807"}} +{"text":"You could slice and freeze in batches so you only have a handful of slices in the fridge at a time. I beg it doesn't take long for that stuff to defrost.","meta":{"section":"Cooking","utc":"1426785558"}} +{"text":"That's how I cook my pork buns. If frozen, give them 12-13 minutes. If fresh, about 5-6 minutes.","meta":{"section":"Cooking","utc":1490377098}} +{"text":"Yes, it just won't hold. Sharpest knife I ever witnessed was a $9 kiwi chef's knife from importfood.com. But it's so thin it just won't hold an edge. Still hard to not recommend that knife though, if you're on a tight budget! (oddly enough, bought mine on a tweet recommendation from sci-fi author William Gibson. That was weird.)","meta":{"section":"Cooking","utc":1549972568}} +{"text":"That sounds delicious, thank you!","meta":{"section":"Cooking","utc":1556562262}} +{"text":"About 2 and a half hours.. Ymmv, though..","meta":{"section":"Cooking","utc":1500916710}} +{"text":"Why do you need to waste good oil in order to prevent a boil over though? Pasta doesn't need to be cooked on high it just needs a simmer","meta":{"section":"Cooking","utc":1489963159}} +{"text":"ChoCho beef is a kind of Chinese food. Gook is a derogatory term for koreans. (gook means person in korean) so i assume it is being used in just casually racist way against all Asians.","meta":{"section":"Cooking","utc":1516765946}} +{"text":"I\u2019m just here to appreciate the blending of a metric prefix with an imperial unit. Scientists applaud you for bravery","meta":{"section":"Cooking","utc":1552535015}} +{"text":"I love this so much, and sing its praises every day... It makes scrambled eggs, stir fries, fried rice and roujiamo so much better. Does anyone know how it's really pronounced?","meta":{"section":"Cooking","utc":1520314100}} +{"text":"*LPT: When selecting your pre-packaged bacon, give it a squeeze! Fat solidifies at a higher temperature than the water in muscle tissue, so leaner bacon will feel pliable while high fat bacon will be quite solid.** Also applies to other meats. Buying a whole cryovac'd rib primal or strip loin? Give that baby a massage and see how much untrimmed fat cap you're paying steak prices for. Unfortunately, you can't really determine the interior marbling with this method. I usually buy Kirkland Signature thick sliced center cut 2-pack (1.5lbs each). It's $10.99 (ish?) for 3lbs of totally decent bacon. It comes in a supposedly resealable zip-top bag, but I've never been able to open a package without destroying the zip top, so...not great on the packaging front. But good cheap bacon, and I can always pick up another lifetime supply of gallon zip bags while I'm at costco. When I'm not making a costco run, I always get bacon from the butcher counter rather than the bacon/sausage section of the meat case. It's about the same price as the pre-packaged stuff and always looks better. No solutions, nice thick cut, usually made from better quality pork bellies.","meta":{"section":"Cooking","utc":1513013827}} +{"text":"if only....","meta":{"section":"Cooking","utc":"1428825809"}} +{"text":"Pennsylvania: pepperoni balls. Or maybe Philly cheese steak. Or a sandwich with fries and coleslaw. This is hard.","meta":{"section":"Cooking","utc":1563831176}} +{"text":"That made me angry just reading this","meta":{"section":"Cooking","utc":1562907096}} +{"text":"Roux is the plural and singular","meta":{"section":"Cooking","utc":1545319870}} +{"text":"I think you over cook your butter","meta":{"section":"Cooking","utc":1549462091}} +{"text":"Two hours to Roger's, chicken bog, BBQ, fried chicken, soft serve, two hours back. Totally worth it and no one has to live in Florence","meta":{"section":"Cooking","utc":1563840543}} +{"text":"I gave up and just fry them separate with a pan that is equal in size to my shakshuka one. Then pop them in top and spoon sauce everywhere to serve.","meta":{"section":"Cooking","utc":1512485201}} +{"text":"I use paper towels and salt if needed. If it's very dirty, I use the green nylon pads from Dollar Tree and cut them in half. Every week or so, I use a little cheap oil and wipe it with a paper towel until it's not excessive. Then I heat on a burner on the lowest setting for an hour or so.","meta":{"section":"Cooking","utc":1496031352}} +{"text":"Very true. Not just the country either, different ethnic groups within a country can be vastly different as well. Like in the US, folks from the deep south are very different than Californians or New Englanders.","meta":{"section":"Cooking","utc":1480963742}} +{"text":"The best woks are carbon steel and will rust every time you use them until you build up a coating. (Not crustiness) Have one i have used for thirty plus years: there is a build up of carbon inside and out. After i use it, I wash it and dry it with a paper towel. Then a few drops of oil on the inside will keep the rust off.","meta":{"section":"Cooking","utc":"1442718422"}} +{"text":"TIL people spend up to $200 on a rice cooker. It must be nice to own land.","meta":{"section":"Cooking","utc":1498661647}} +{"text":"Ah yes, monray, cheesy buttered flour milk.","meta":{"section":"Cooking","utc":1554480001}} +{"text":"Stegt Fl\u00e6sk med Persillesovs Fried pork belly and taters covered in a white sauce with a shit ton of fresh parsley in it. http://www.copenhagenet.dk/CPH-Map/CPH-Recipes-Stegt-Flaesk.asp","meta":{"section":"Cooking","utc":1551264960}} +{"text":"Do you have a picture? It is possibly fat that has been partially cooked to a thick gummy residue. I would suggest soaking it in a mixture of hot water and white vinegar to break it down.","meta":{"section":"Cooking","utc":"1359409363"}} +{"text":"Hot ham water","meta":{"section":"Cooking","utc":1551252734}} +{"text":"Melted butter is NOT clarified butter.","meta":{"section":"Cooking","utc":"1367360583"}} +{"text":"Try gently rocking/shaking the pot periodically in order to even distribute the unopened kernels to the bottom and coat all the kernels with the oil. Or, get a Whirley Pop. It is a unitasker but if you make stovetop popcorn regularly it makes the best popcorn.","meta":{"section":"Cooking","utc":1457983002}} +{"text":"Goddammit Michelangelo","meta":{"section":"Cooking","utc":1494511213}} +{"text":"Freeze for smoothies! Just wash, cut off the tops, and then freeze on a baking sheet. Otherwise, my favorite strawberry snacks: cut them up and drizzle with a balsamic reduction, sprinkle over cereal, and/or top your ice cream/yogurt. I love fresh fruit on ice cream.","meta":{"section":"Cooking","utc":"1334184969"}} +{"text":"I was roasting a pork butt in the oven. Studded it with garlic and gave it an awesome season rub. Put in a pan with some broth and bay leaves. Thought some ACV would be great in it too. I don't know what happened but it made my pork smell like cat piss.","meta":{"section":"Cooking","utc":1474610078}} +{"text":"Have to agree. 45 min is way too much. I do 18-22 min of cooking time and 10 min of natural release. Perfect!","meta":{"section":"Cooking","utc":1546133414}} +{"text":"Braise with wild mushrooms - make ragout and serve with polenta","meta":{"section":"Cooking","utc":1477972798}} +{"text":"Wisconsin. Cheese. Literally everywhere on everything","meta":{"section":"Cooking","utc":1507095235}} +{"text":"There are plenty of salads without dressing (I am not overly fond of dressing). The othet day I had a Moroccan Carrot Salad that had no dressing. Or get (cold) roasted beetroot, roasted kumera, rocket, and feta. Mix that up and it is lovely.","meta":{"section":"Cooking","utc":"1436743423"}} +{"text":"Not a recipe, but with that many bananas you could spare one or two bunches and take them to your local meals on wheels office they will take them to seniors in need, they deliver every day. Or give a few to homeless people around your area.","meta":{"section":"Cooking","utc":1549566753}} +{"text":"The pre sliced cheese, often called kraft singles or another brand name, are not the same as cheese. They\u2019re not even the same as deli style processed cheese. I applaud you for knowing this intuitively. Blue cheese, I think, is one of those \u201chmm\u201d foods. Lots of people love it, but also lots of people avoid it. You never really know with that one! Parmigiana reggiano, the real stuff, is amazing. I\u2019ve heard that lactose intolerance is more common the farther you get out of European countries. If you were raised on a Chinese ethnic diet, I can\u2019t imagine there\u2019d be tons of cheese if that regions recipes are liable to accommodate for that issue. That said, cheese is bae. Have a heathen badge, friend. :)","meta":{"section":"Cooking","utc":1557699553}} +{"text":"Especially since what's good to them may well have originated out of shortage, and it's their memories and emotional attachment that make one way better. And nationalism. But corned beef want Irish until immigrants in the us started buying it with their higher wages.","meta":{"section":"Cooking","utc":1501400988}} +{"text":"Here in Spain we dont have sandwich for breakfast but toasts. A typical spanish toast is: tomato,iberic ham,olive oil,salt (and sometimes garlic)","meta":{"section":"Cooking","utc":1515064770}} +{"text":"Smoked paprika. It's an addiction.","meta":{"section":"Cooking","utc":1525293190}} +{"text":"yeah same thing with garlic powder vs minced garlic. Usually dehydrated isn\u2019t the way to go but garlic powder has so much more surface area that it yields more flavour.","meta":{"section":"Cooking","utc":1525713611}} +{"text":"Right, buy it doesn't have the citrus, spices, etc. It will add some flavour, but not ail the flavours from the AB brine.","meta":{"section":"Cooking","utc":"1385398219"}} +{"text":"Julia Child agrees with me on this one. She opens her omelette \"lesson\" with > How about dinner in half a minute? And later she says, around the 4:40 minute mark: > Have your pan over high heat. Julia child: the french chef omelette lesson Also, I'm going to guess by the speed at which Pepin makes his omelettes that he's using rather high heat as well: https://www.youtube.com/watch?v=s10etP1p2bU edit: markdown and typos","meta":{"section":"Cooking","utc":1534270408}} +{"text":"I'd do butter if there were no cream cheese available, and maybe there are certain bagels (cinnamon raisin?) that would be preferable with butter, but otherwise it's cream cheese (scallion if available) all day!","meta":{"section":"Cooking","utc":1559232800}} +{"text":"oddly aggressive","meta":{"section":"Cooking","utc":"1362756122"}} +{"text":"Mine browns only a little. Recipe I use has the meat soaked in white wine before you add to pan so it can be a little wet. I wouldn\u2019t want it to turn out too browned because I think I\u2019d lose some of the melt-in-your-mouth final texture of the meat.","meta":{"section":"Cooking","utc":1526313946}} +{"text":"Yepp!! it will also create a film across the top of the custard which takes away from the creamy texture of a creme brulee :D","meta":{"section":"Cooking","utc":1554224085}} +{"text":"I never knew that! Thanks! Makes sense! It takes so long to dry it out enough when it\u2019s fresh.","meta":{"section":"Cooking","utc":1517538807}} +{"text":"Do you let it sit out that whole time or refrigerate?","meta":{"section":"Cooking","utc":1459340720}} +{"text":"Exactly what I do/use anchovies in general. Everyone wonders why my sauces and pastas and so on are so good. Just don't tell your audience ;) - I have no idea why anchovies are so hated on!","meta":{"section":"Cooking","utc":1515431489}} +{"text":"Chicken n rice","meta":{"section":"Cooking","utc":"1371524959"}} +{"text":"Classic mustard on frozen pizza!","meta":{"section":"Cooking","utc":1491423852}} +{"text":"I have to make my own beans because I find the canned ones too sugary.","meta":{"section":"Cooking","utc":1546545107}} +{"text":"I work at a food chain similar to Chili's but not chili's. We have squeeze bottles (refillable bottles that have thin walls which are easy to squeeze). So everytime I need to put ketchup or something on a burger, I flip the bottle so the tip is facing down. Then I flip it so it faces up words. And everyone just goes \"oh wow, thats cool.\"","meta":{"section":"Cooking","utc":1558335289}} +{"text":"Pies and Pints in Seattle. edit: RIP :( Saturday was their last day.","meta":{"section":"Cooking","utc":1492620003}} +{"text":"boxed mixes are fast and convenient and really hard to screw up. but also part of the reason they're hard to screw up is a lot of them have stabilizers and gums added to them. this isn't bad necessarily but just something to consider. cake mixes are generally just flour, baking soda/powder, salt, and flavorings. you still need to add the oil/eggs/liquid, so it's really not that much harder to just make your own. the one with the pudding mix and instant cake mix would probably be more sweet and moist than the other, but those types of cake can sometimes feel....artificial, or overly sweet, or TOO moist. Like a grocery store cake vs. a cake from a more upscale bakery. it just comes down to preference. personally i'd make the first one you listed w/o the cake mix.","meta":{"section":"Cooking","utc":1549557914}} +{"text":"I've made this in the past and letting coconut milk sit in the fridge overnight causes the whole thing to seize up, and it's not pudding anymore :(","meta":{"section":"Cooking","utc":1531682507}} +{"text":"this is a really good recipe for ranch style beans (its a texas thing). they are super good..... http://www.homesicktexan.com/2010/03/ranch-style-beans-recipe.html","meta":{"section":"Cooking","utc":1513692247}} +{"text":"Ooo, I like the idea of black olives. My wife doesn't like green ones so I was making it while she's gone. I might try that next time.","meta":{"section":"Cooking","utc":1469477289}} +{"text":"I have one. I just did not think of using it for this! Thanks. I will do that.","meta":{"section":"Cooking","utc":"1391030527"}} +{"text":"Good advice actually about the wings and anything fried, hadn't thought about that. Think I'm going to make this soup, served with some of these tortillas and salsa. Think the tortillas and dip will be good as a snack for when people arrive. And the soup will be a safe bet that I think everyone will like. I might bake some fresh bread to go with it also.","meta":{"section":"Cooking","utc":"1416178557"}} +{"text":"Yes I peeled them. Thanks I'll wait longer","meta":{"section":"Cooking","utc":1485495283}} +{"text":"It's so freaking good.","meta":{"section":"Cooking","utc":1529813699}} +{"text":"I think these are the same people who \u201ccan\u2019t cook\u201d which in reality is more of a reading comprehension and following basic directions problem. Like, a fourth grader could make the recipe- so it\u2019s not an issue of can or can\u2019t cook.","meta":{"section":"Cooking","utc":1563586611}} +{"text":"youre gonna buy an entire pig head for the cheeks? and a new knife just for that? bro you have too much money laying around, gimme some.","meta":{"section":"Cooking","utc":1560907913}} +{"text":"PUT MSG ON EVERYTHING!","meta":{"section":"Cooking","utc":1482002312}} +{"text":"Add baby bok choy, mushrooms, and some soy sauce to cheap <$1 ramen. It's almost like fancy ramen, but costs about $2/person.","meta":{"section":"Cooking","utc":1551034749}} +{"text":"How much does one of those cost?","meta":{"section":"Cooking","utc":1564051027}} +{"text":"Sounds gross? Every restaurant you've ever been to reuses oil as long as they can, unless you're eating in a place selling duck-fat fries.","meta":{"section":"Cooking","utc":"1418997819"}} +{"text":"Lived in the tri-state all my life. Been working in Evansville for the past 12 years. I've still never tried a brain sandwich. I'm not opposed to trying it, I just... haven't. I do think the breaded pork tenderloin is probably the most representative Indiana food.","meta":{"section":"Cooking","utc":1563849056}} +{"text":"Remember, you don't have to buy specialty plates to keep your food hot! Most plates are ceramic, even really thin plates, like Corelle ware can retain heat for quite some time. Sitting them on a toaster oven for about ten minutes with the toaster oven on the highest temp can circumvent you having to put them in the oven, and they stay warm enough that you can touch them without burning yourself and through the length of time it usually takes to eat after placing the food on them. Finally, a really quick and easy way to heat up plates is to just rinse them off with hot sink water, make sure most of the water is off, and place the dishes in the microwave for about a minute or so. It'll cook off the water, sanitize your plates, and they'll be warm!","meta":{"section":"Cooking","utc":1517011631}} +{"text":"What was the right question?","meta":{"section":"Cooking","utc":1449201227}} +{"text":"It's a common conclusion to come to, I think. I was referring to Kraft Singles as pre-processed cheese-flavored snack material as a child 20 years ago.","meta":{"section":"Cooking","utc":"1381047918"}} +{"text":"Just the tip","meta":{"section":"Cooking","utc":1498421172}} +{"text":"My sister used to make a variation of this when I was a little kid. It was a tortilla with ketchup, cheese, and pepperoni popped in the oven for a couple of minutes. The tortilla comes out thin and crispy like a very thin pizza crust. Obviously, one could use tomato sauce or even paste, it would probably much better with that in lieu of ketchup. I liked mine with onions and mushrooms :)","meta":{"section":"Cooking","utc":1546108304}} +{"text":"Yeah I guess I wasn't really thinking about magazine quality photographing, I just wanted lots of sauce! haha :) I was just so excited because I never cook and this turned out so well, I just snapped the shot on my iphone. Bit disappointed that so many people think it looks awful but oh well.","meta":{"section":"Cooking","utc":"1337493961"}} +{"text":"I host pot luck luncheons at my company a few times a year (I try for 2-3 times). Cooks make the food and bring it in and the rest of the staff makes a donation of $5 a head to eat the food. The company matches the donations collected and we give it all to a local charity. I also bake cookies and distribute them at PAX every year as a member of the Cookie Brigade. Essentially, a bunch of us bake a whole lot of treats and hand them out, collecting donations for Child's Play charity. Everything we collect goes into a big check to help put smiles on sick kids' faces. Last year we collected $23,400 in 3 days (Since 2007 we've raised 303k) Most people who love to cook do it to put smiles on peoples' faces. Being able to do that and help out the community is gravy (pun intended). Thanks for doing what you're doing. Hopefully people will do what they're writing. As far as the knife preference: B (MASAHIRO MV SUJIHIKI) C (SUMIKAMA KASUMI V-GOLD NO.10 DAMASCUS GYUTOU) A (MISONO UX10 GYUTOU)","meta":{"section":"Cooking","utc":1482296141}} +{"text":"Some american companies have started marketing Saskatoon berries as June berries. We're going to start marketing a different berry as June berries, and capitalise on the confusion by selling more of our other berries, while riding the wave of popularity of actual Saskatoon berries.","meta":{"section":"Cooking","utc":"1412218133"}} +{"text":"I always turn my leftovers in to a soup on the weekends. You can make soup out of everything!","meta":{"section":"Cooking","utc":"1442779115"}} +{"text":"hmm, I've always bought salted and I have had it spoil if left out for too long. Maybe your time line or climate is different than mine.","meta":{"section":"Cooking","utc":"1413322520"}} +{"text":"Pumpkin and spinach risotto. Pretty much risotto with any ingredients really. Super easy and you can make a heap of it to feed 6 people","meta":{"section":"Cooking","utc":"1440517804"}} +{"text":"Most of these are for butter crusts - which are great. Another option would be an oil crust - it's a very different texture from a butter crust, so you might want to make a trial run first. My FIL tries to avoid shortening and even much butter for health reasons, so I've learned to make this one for him. I like the oil crust fine for berry pies (prefer it for gooseberry, even), but I prefer shortening or butter for apple and lemon meringue. The oil crust can be flaky, but it's not going to have quite the lightness of the others, and it's better to use a little less dough and roll it thinner to mitigate that factor. I think I use something like 2c flour, 1t salt, 1/3-1/2c oil, 1/2-2/3c cold milk. Just mix the flour and salt, then pour in the milk and oil together and stir with a fork until it gathers, adding more oil or milk if necessary depending on the texture. Roll out as usual. It browns pretty quickly, so I usually bake around 360-375, and if it's a long-baking pie I'll put foil around the edges to prevent burning, and take the foil off for the last 10-15 minutes of baking.","meta":{"section":"Cooking","utc":1535841070}} +{"text":"At the very least, I hope you have salt. I would do roasted whole chickens. Roast the whole thing with a liberal amount of salt. Save the drippings, save the bones. Make potatoes with the drippings, make stock with the bones. Use the stock to make rice or another grain. You can thicken sauces with butter, whole eggs, or egg yolks (thick spaghetti carbonara). I would also invest in some carrots, onions, celery, sweet and spicy peppers, and garlic. Start every meal with those for flavor, and work from there. EDIT: Almost forgot acid! Pick up some citrus! Lemons are probably the most versatile, but if you prefer limes or something else, go with what you like. All of these produce suggestions should last 3 weeks easy with minimal effort of storage, and give you plenty of flavor to play with. You could chop all the stuff up and freeze it too. Take out a little for each meal and go from there.","meta":{"section":"Cooking","utc":"1420305961"}} +{"text":"Agreed. Looking at pictures of those over the top milkshakes, it seemed interesting and maybe fun since there's lots of stuff that came with the drink. But once it's right in front of you? Nope. How do I eat/drink this? Where do I start?","meta":{"section":"Cooking","utc":1544932014}} +{"text":"might give it a try...would have to make that on some other day though, in case the fam don't like it.","meta":{"section":"Cooking","utc":"1432151022"}} +{"text":"I would pretty much expect yeast, kept in the freezer, to be dead. Unless it was dehydrated or in some sort of glycol solution or something. But once hydrated, you've got cells, filled with water, below freezing, they have to burst, right?","meta":{"section":"Cooking","utc":1488677858}} +{"text":"I guess I just didn\u2019t know that, sorry bud! I\u2019m here to learn.","meta":{"section":"Cooking","utc":1544034112}} +{"text":"Bundt cakes are always good. A brandy bundt would be perfect for the holidays.","meta":{"section":"Cooking","utc":1511280983}} +{"text":"Uhhh..take the toppings off of the bread and melt it into a cheese sauce (with toppings) and cut the crusts into strips and use them to dip into the sauce. Idk, I just eat cold pizza for breakfast and lunch for a week.","meta":{"section":"Cooking","utc":1542597953}} +{"text":"There's no way that bone was subject to any meaningful levels of heat, you can see the meat on the bone is still completely raw.","meta":{"section":"Cooking","utc":1532921444}} +{"text":"Raw tortillas?","meta":{"section":"Cooking","utc":1485051825}} +{"text":"Even the chunky kind? I'm not sure if there's any other type bc this is the first I've used coconut milk, but the kind I have is somewhat condensed and a bit gelatinous","meta":{"section":"Cooking","utc":1556046238}} +{"text":"Anything that masks the taste of it. I wish I liked it cause it's so damn good for you.","meta":{"section":"Cooking","utc":"1438885806"}} +{"text":"Whisky, Stout/Dark Ales, Root Beer, Bacon, and Pancakes.","meta":{"section":"Cooking","utc":1518886980}} +{"text":"Yah roast the garlic in the oven then add a few squeezes of lime juice; this will prevent botulism.","meta":{"section":"Cooking","utc":"1421644913"}} +{"text":"I think it slightly breaks down the external surface so when you roast them in the oven they get really nice and crispy, especially with the chicken juices. I don't know, I read somewhere that macdonalds do it for their fries so I tried it on my roast potatoes and me and my wife were super happy with the results. Even my cat tried to steal some xD","meta":{"section":"Cooking","utc":1485627225}} +{"text":"It's bastardized French, from _roquette_. British English has a lot of French influence, where American English is more Italian & Spanish influence.","meta":{"section":"Cooking","utc":1492109845}} +{"text":"This is weird. I don't know what chef John you're talking about, but I used to work with a chef John that put onions and *sage* in his cream gravy. I know that sausage has sage in it, and sometimes sausage is in gravy, but you can't just skip the sausage and add the sage. It tastes like you're eating flower paste.","meta":{"section":"Cooking","utc":1463064053}} +{"text":"Example?","meta":{"section":"Cooking","utc":1518852445}} +{"text":"Yeah. Definitely save that one for drizzling over tomatoes and pasta, and stick with the veggie oil if you're going to saute or fry anything. bonus trick for frying / deep frying: As the oil gets cool enough to handle (but not cold), get a sieve and a coffee filter and put it over a jar. Slowly pour the oil through the filter to get the majority of the particles out of it, then seal up the jar. Next time you're going to fry, dump that oil in the pan, and then add some NEW oil of the same kind (preferably) and start the heat. As it starts to warm up, but a wedge of potato in the oil. Let it sit in there while it heats and starts to sizzle and bubble. Take the potato out once it's browned and toss it. The potato will leech out a lot of the off flavors if you have any from the previous cooking you did in it.","meta":{"section":"Cooking","utc":"1426288548"}} +{"text":"What ratio of milk to cheese do you use to get the right consistency?","meta":{"section":"Cooking","utc":1496221043}} +{"text":"What, no cilantro? :)","meta":{"section":"Cooking","utc":1535153004}} +{"text":"I think what bothers me while cooking is interference. For me, cooking is a relaxing activity. I absolutely hate it when someone comes along and says - \"Hey, your onions are getting too greasy\" or \"Are you sure you wanna add that much pepper?\" or \"Snort ... That's not the way it's done, you know.\" I mean seriously, back off !!!","meta":{"section":"Cooking","utc":"1336886195"}} +{"text":"If someone is talking about a secret recipe, I usually assume they don't really know how to cook. If you really cook, you know that it's about technique and finesse, not secret ingredients or techniques no one knows about (those are rare). I have no problem giving anyone any recipe that I make, and I hope they're able to make it as good or better than I do because why wouldn't I hope that someone's dish turns out well and that they enjoy it? On the other hand, I know that my decades of cooking experience mean that given an identical recipe and equipment, my dish will likely be better than most people's, and that's ok too.","meta":{"section":"Cooking","utc":1563379705}} +{"text":"I use it as a base for cream sauces, layered in with lasagna, stuffed into just about anything (meat, pasta for ravioli, etc), mixed in with hollandaise (yes, I'm an abomination), and as a base for braised meat. It gives everything a really deep, meaty flavor, and it can be adapted to just about every cuisine (I especially love it in tagines).","meta":{"section":"Cooking","utc":"1448514555"}} +{"text":"You are welcome. She will gladly answer your questions, no matter how basic or direct you in a good direction.","meta":{"section":"Cooking","utc":"1346813139"}} +{"text":"You're a teenager and you cooked an entire Christmas dinner for a ton of guests by yourself? Holy shit, most teenagers struggle to boil an egg. You're doing great, just wait till you're moved out and independent, you're already smashing this whole being an adult thing.","meta":{"section":"Cooking","utc":1547738815}} +{"text":"Go for a tomahawk steak. It's pretty impressive looking.","meta":{"section":"Cooking","utc":1492737934}} +{"text":"Make cauliflower steaks. They are easy to mame, delicious, and plate well.","meta":{"section":"Cooking","utc":"1406812699"}} +{"text":"Mmmmmm that pink.","meta":{"section":"Cooking","utc":"1384695196"}} +{"text":"I sing about whatever I'm cooking :)","meta":{"section":"Cooking","utc":"1391706310"}} +{"text":"Stuffy mods. I had a comment removed because it used the word \"retarded\". It wasn't an insult directed at anyone, just an adjective describing a work policy. IMO banning words without context is a lazy solution to a minor problem.","meta":{"section":"Cooking","utc":1461653809}} +{"text":"Next time just make this one https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/tarragon-meatloaf-recipe-1942826 It's the best meatloaf I've ever had. The sour cream is the big secret. And frying the test bit in a skillet to check your seasoning.","meta":{"section":"Cooking","utc":1552059205}} +{"text":"To be honest I always grab any veggies that I need to use up, sautee them and then toss the jarred sauce in on top. When I belonged to a CSA, it was almost a weekly meal to use up all the veggies I had. Super good, pretty healthy, and a great way to hide veggies if you don't like them that much.","meta":{"section":"Cooking","utc":1537503485}} +{"text":"Yeah like self-pulled beef","meta":{"section":"Cooking","utc":1560686301}} +{"text":"Ok, I'll definitely look at Amazon then. That's a good thought. You could get a couple hens and a rooster, then you would have eggs and chicken to eat. My mother raises animals and she always has a bunch of young roosters to put in the freezer.","meta":{"section":"Cooking","utc":"1339981976"}} +{"text":"> None of your points have any actual meaning or relevance to the thread. lol me saying he can't catch salmonella from pork has no relevance to a thread where OP is talking about eating questionable pork? Me telling him to throw the pork away has no relevance on a thread where he was asking if he should throw the pork away? You are the one that started with an off-topic post, then you started lying by saying you had some fantastical experience you didn't have, then you lied and said I told OP to eat it, and you're still lying. I guess according to you that makes you a master of logic and rhetoric but i assure you no one else sees it that way. > First. You cannot prove any of my numbers are made up. yes i can, because its physically impossible to lose that much weight that fast, especially with an IV in. your body can't do it. there is absolutely no way on earth your body dumped 15% of its weight in water in 4 hours. No one ever told you that happened, by your own admission. You didn't see it happen, by your own admission. You made up that set of numbers and unsurprisingly they're totally wrong. I get why you dont like being called on your bullshit but look in the mirror if you want to blame someone.","meta":{"section":"Cooking","utc":"1429026605"}} +{"text":"The father sauces aren't nearly as popular.","meta":{"section":"Cooking","utc":"1428096089"}} +{"text":"...Huh. TIL.","meta":{"section":"Cooking","utc":1542670537}} +{"text":"Never had a rice cooker growing up so I just learned the old fashioned way","meta":{"section":"Cooking","utc":1561206256}} +{"text":"Pineapple cilantro","meta":{"section":"Cooking","utc":"1412627834"}} +{"text":"Listen here bucko, you take your science and facts and get to steppin\u2019 ya hear?","meta":{"section":"Cooking","utc":1552546401}} +{"text":"Just as an introduction to people who think they don't like tofu you should try Mapo Tofu...It's not exactly what you are asking for, but it fits in the same vein. It's one of my favorite dishes to make, and it's not only delicious but cheap and fast and a great gateway into what tofu can be. And yes there is meat... in it (there are also vegetarian/vegan adaptations but the dish isn't the same). But it's not really a meat dish, and it gives you that satisfying feeling you get from eating a bunch of meat, while only eating a little. I usually do 2 ounces of ground meat (pork is best, you want the fat) to 1 package of firm or extra firm silken tofu (silken is important!) . I've had the butcher ask why i want so little meat and even actually got him to try it himself. I eat way too much meat, most of us do. I wish I could eat less but it's satisfying, easy to cook, readily available (and never not ripe!), and really too cheap. (An aside, I sent my girlfriend to pick up some mushroom from safeway, and she got a package of 8 ounces, for 4 dollars, that's 8 dollars a pound for some fucking cremini mushrooms, there are so many meat options I can buy cheaper) But there are ways we can reduce our intake, and do better things for the planet, our taste buds, or even the animals (buying less of more expensive free range local meat from animals that had better lives than factory farmed meat). My real issue is just how hard it is to reduce my meat consumption at breakfast and lunch (I eat one or the other, along with dinner, so I usually am looking for something filling and satisfying). I can scramble up two eggs, throw a piece of ham with a slice of cheese in the toaster oven, throw two slices of bread in the toaster and have a really satisfying breakfast sandwich in around the same time it takes me to make a cup of coffee. I'm not into oatmeal or hot cereal (childhood trauma ;p), I do like granola, yogurt and fruit, but only if I can actually find ripe fruit. And it still isn't quite as satisfying. Anywhere I buy breakfast I can't remember the last time the vegetarian option appealed to me more than any of the normal ones. With lunch again, I can make a sandwich quickly, or buy one. I've tried some mozzerella tomato and basil sandwiches, but they are never good because the ingredients aren't fresh when you buy one, and you can't make one in the morning and not have it be soggy by lunchtime. When I go grab some tacos, kebab or a bahn mi again the veg options always seem more of an afterthought than anything. Or there just isn't the value on the menu, one deli where I used to live had a good eggplant sandwich, that cost just as much as a proscuitto brie and fig sandwich. Nothing against eggplant, but im taking the proscuitto brie and figs. As to straight up vegetarian, I'll do a coconut milk veggie curry with tofu (my curry paste probably has dried shrimp in it, but i know there are vegetarian alternatives). This chipotle miso tofu is also pretty damned good: https://www.seriouseats.com/recipes/2015/07/grilled-tofu-chipotle-miso-recipe.html These Chayote squash tacos are so good you dont even think about meat when you eat them with some beans rice and grilled corn: https://www.rickbayless.com/roast-chayote-make-tacos-declare-victory/ Roasted butternut squash, carrot, onion, and mushroom enchiladas: Yea, that shit sounds great even if you were looking to eat meat. So many restaurants have blah vegetarian options, but this is something (similar) to what I ordered at a place because it sounded better than their meat dishes: https://www.seriouseats.com/recipes/2010/12/enchiladas-suizas-rick-bayless-recipe.html I usually don't like vegetarian pastas, or well, I don't like vegetarian pastas with supermarket produce. It's never ripe enough, the flavors just don't pop. But if you've got a local market that has local food sources, or a farmers market there are a bunch of great pasta dishes you can make. The first is just a simple fresh tomato sauce with basil and olive oil. Best with fresh pasta, actually ripe tomatoes (two things money can't buy, love and actual vine ripened tomatoes) and good olive oil. :https://www.travelchannel.com/shows/anthony-bourdain/articles/spaghetti-with-fresh-tomato-sauce-and-basil but you can go all sorts of directions, get some fresh broad/fava beans, or some garden peas (also can throw either in a risotto). While we're talking italian pizza margherita is always great too.","meta":{"section":"Cooking","utc":1538376206}} +{"text":"I disagree with seasoning using bacon fat simply because it will turn rancid. Better off heating the oven on 450, coating the pan in a thin layer of olive oil, and baking it until it smokes like crazy. After an hour, take it out, cool it, reapply the oil, and do it again a few more times. Worked well for me.","meta":{"section":"Cooking","utc":"1408800148"}} +{"text":"Garlic from a jar: I HATE IT A LOT.","meta":{"section":"Cooking","utc":1491268022}} +{"text":"Nope, I don't recommend one - there's so many of them!! And it's such a staple in Indian food you'll find it at any of them. If you like Indian food you'd be a fool not to stop at the Jackson Diner, though. I haven't lived in NYC in almost a decade so I'm not exactly sure I remember exactly what part of Jackson Heights, but there's one road you turn down and from there you can't miss it.","meta":{"section":"Cooking","utc":1551547236}} +{"text":"Oh, one other thing... the cutting board is one of the ones that I bought from /u/granto . It's an olive wood paddle. Real pretty.","meta":{"section":"Cooking","utc":1481408835}} +{"text":"In that case, you ask your friend to run down to the shop and pick you up a couple dozen, and then freeze the little fucks when she comes to visit you in your over-heated hellscape. You'd think South Florida, with its LARGE New Yorker expat community could figure out how to make a fucking bagel. NOPE. They have goddamned Einstein Brothers, which basically makes doughy, undercooked, regular bread with a hole and have the cold blooded nerve to call it a bagel. My friend brought me a baker's dozen, and I froze the lot, and would carefully eat them twice a month. I was stick in Florida for 6 months, and needed them to last.","meta":{"section":"Cooking","utc":1507423228}} +{"text":"As noted by /u/asad137, it's not that cast iron doesn't cool down, it's that it doesn't cool down *much*, because there's a lot of thermal mass there.","meta":{"section":"Cooking","utc":"1432824316"}} +{"text":"Then what do you do with the wet potatoes when your stovetop explodes? Checkmate unsolicited-cooking-tip-guy.","meta":{"section":"Cooking","utc":"1443825985"}} +{"text":"There won't be any food safety issues, if that's your concern, but, if it's a frost free freezer, which, basically slightly thaws your food and re-freezes it over and over again, the wings will be annihilated texturally. The one potential saving grace would be if you added enough sauce so that the wings were completely submerged. That way, the sauce would get freezer burned, not the wings. But I highly doubt it's that much sauce.","meta":{"section":"Cooking","utc":1545057451}} +{"text":"Ayyy","meta":{"section":"Cooking","utc":1541889237}} +{"text":"Just come out and say that you did all that fancy-pants cheese cutting for Mr. Doggy ;) He's very cute!","meta":{"section":"Cooking","utc":1458439533}} +{"text":"I'm thinking of breaking out my candy thermometer and making these as a Christmas gift. I'm sure I could use different kinds of booze, and covering them in chocolate would surely make them last longer (and be even more delicious).","meta":{"section":"Cooking","utc":"1355096680"}} +{"text":"What type of rice are you using? You wouldn't cook a hamburger the same way you would cook a flank steak, would you?","meta":{"section":"Cooking","utc":1502192052}} +{"text":"Gee whiz you insufferable asshole, I'm sorry you didn't list your source when you replied to me and I never hunted your username down in the rest of the thread. That 72 page document says nothing about organic eggs having a different nutritional profile than conventional eggs and that graphic sources Mother Earth News and offers no testing methodology at all.","meta":{"section":"Cooking","utc":"1387322630"}} +{"text":"With my pressure cooker, I cook about an hour, then do a slow release (take it off heat). As the pressure slowly equalizes, it pulls all that juicy goodness out.","meta":{"section":"Cooking","utc":"1444772382"}} +{"text":"This makes me self conscious because I go over my kitchen with disinfectant and cleaned after nearly every meal. I\u2019m not ocd, but it would seem that way.","meta":{"section":"Cooking","utc":1539745075}} +{"text":"Trich is unheard of in domestic commercially farmed pigs, which is what we're talking about. If I do a wild boar, then absolutely, it should be trich tested. If I do a bear it should be trich tested. That's because there's real risk. Also, trich is a parasite, so there's no risk of outbreak. Worst case scenario is the incredibly unlikely event that someone gets trich and it ends there. It's not like something infectious where allowing it through could lead to enormous problems. Given that we now have decades of testing with no positives, it is incredibly reasonable to stop testing. Odds of there being trich in a domestic pig are approaching 0%. Should we test for everything else with almost no risk? Let's test for everything! We can add thousands and thousands of dollars to the cost of every hog slaughtered! Yay! We'll all feel so much safer from imaginary risks that it'll totally be worthwhile. /s","meta":{"section":"Cooking","utc":"1424538412"}} +{"text":"Chicken breast, packet of ranch dip mix, maybe some butter, and a bottle of buffalo wing sauce. Shred and make into sandwiches. For awhile, I was living out of a hotel after a fire in my apartment building. I was trying to stay fairly healthy while still getting in enough protein while lifting in the gym so my coworker brought in her crockpot to the office one weekend and I just made this in a crockpot in a conference room and then shredded it and put it in containers to put in my hotel fridge. I ended up just eating it cold straight out of the container regularly. My coworkers started to bring in bread, cheese, and veggies for sandwiches because they were drawn to the smell so we started having a weekend lunch where we'd make exactly this every weekend. Lasted for quite awhile before we all got tired of it.","meta":{"section":"Cooking","utc":1549311085}} +{"text":"How long does it take you guys to make your chicken soups? Used to take us about 5-8 hours, but my friends & I use pressure cookers now. So we can get really good results in about 1 hr. I prefer the chicken to be braised/roasted/shredded.","meta":{"section":"Cooking","utc":"1444398034"}} +{"text":"Crepes, perhaps. Scrambled eggs, not always. I've never seen nonstick used by professionals for crepes; always seasoned steel griddles. I have no problem scrambling eggs in my SS skillet with a base coating of cooking spray. No where near losing half their volume by the time they're done.","meta":{"section":"Cooking","utc":"1420608852"}} +{"text":"All","meta":{"section":"Cooking","utc":1543852307}} +{"text":"I saw all the other recipes, I thought I'd add mine in: * Preheat oven to 425 * Cut the ends off the brussels sprouts and then cut them in half * Toss with EVOO + Balsamic vinaigrette (I use some local stuff from Chicago - lemon balsamic and basil EVOO) * Throw in some salt, pepper, paprika, and garlic cloves (I prefer sharp paprika to the sweet) * Place them in the oven fro 20-25 minutes or until the centers are soft (check by forking them) * Take them out and shake the pan to loosen them up and if dry drizzle some more EVOO + Balsamic on them * Broil at 500 for 4 or 5 minutes until crisp on the tops and ends * Put them in a bowl and garnish as desired (my personal recommendation is to garnish with bacon, pomegranate seeds, and some freshly grated Parmigiano-Reggiano)","meta":{"section":"Cooking","utc":"1423334792"}} +{"text":"This is the correct answer, but should probably be expanded upon. There are only 3 grades of beef in the USDA, Prime, Choice and Select. This is merely based on the fat content of the beef, it has nothing to do with how safe or well treated the meat is. The reason for the grading is more fat means better tastes. All meat that is sold in USA has been inspected, but not necessarily graded. All this means the meat the OP is finding in his supermarket has an unknown quantity of fat marbling. It is however perfectly safe to eat. On this point, you can visually inspect the fat marbling in the meat to get a good cut of meat. You probably won't be able to find a Prime steak in there, but choice and select are entirely possible. Here's an article about it http://www.primesteakhouses.com/how-usda-grades-beef.html","meta":{"section":"Cooking","utc":"1326383922"}} +{"text":"This is not a problem! Freeze them, then make nice cream!","meta":{"section":"Cooking","utc":1549573444}} +{"text":"I love blending frozen strawberries with Almond Milk and a banana. Amazing.","meta":{"section":"Cooking","utc":"1411648079"}} +{"text":"Lobsters, crabs, mussels and other shellfishes. They're really easy because you just put it on the grill and let it simmer in its own juices. If you want you can wrap the crabs and lobsters in foil with a slice of butter, lemons, peppers, garlic and onions.","meta":{"section":"Cooking","utc":"1344369097"}} +{"text":"Any suggestions on recipes for mole? I've been anxious to try it and would appreciate direction!","meta":{"section":"Cooking","utc":"1416079479"}} +{"text":">not soggy Clarify your butter.","meta":{"section":"Cooking","utc":"1426829343"}} +{"text":">Does the need for either sugar or boiling change if you are making a small quantity for immediate-ish consumption? Yes. Neither is essential if quickly consumed. I marinate veg in salt and spices with only a little sugar, then add vinegar (sometimes without rinsing, sometimes with). It keeps fairly well and stays crunchy. But I keep it in the fridge and don't keep it more than a few months. Do sterilize the jars you put it in.","meta":{"section":"Cooking","utc":"1391525466"}} +{"text":"Best part about cast iron (for me at least) is the ability to fry roasts on the stove top and immediately put them in the oven without changing pans then make sauce without even needing to turn the stove on afterwards. Very versatile pan, and if seasoned properly easier to clean than any non stick pan I've ever owned.","meta":{"section":"Cooking","utc":1456317190}} +{"text":"Oh.... oh man..... that's.... did things turn out ok?","meta":{"section":"Cooking","utc":"1372355347"}} +{"text":"Olive Oil, Eggs, Garlic","meta":{"section":"Cooking","utc":1534193513}} +{"text":"Usually you remove the rind (the harder outer white part). It's still edible but would probably mess up the texture.","meta":{"section":"Cooking","utc":1543884740}} +{"text":"Well Hattori Hanzo was a real person. But we are quoting lines from Kill Bill. Played quite a bit of SS in arcades when I was younger. But I always went with Galford over Hanzo as he was faster.","meta":{"section":"Cooking","utc":"1386270542"}} +{"text":"I put pesto on scrambled eggs. It's delicious, add a little feta cheese. This is of my favorite weekday breakfasts.","meta":{"section":"Cooking","utc":1456072374}} +{"text":"Pretty much! It is a similar method to a rib roast. Pat the steaks dry and set em on a wire rack over a baking sheet. Rub with light olive oil or any neutral oil, season with salt and pepper (or whatever else you\u2019d like). Bake in a 225 F oven until internal temp reads between 105 and 110 F. Than get some oil smoking hot in a cast iron pan and sear the steaks fast. As they sear, throw in a chunk of butter and some herbs and baste the steaks with the butter. Remove to a board and carve. I topped the warm steaks with some garlic-parsley butter as well.","meta":{"section":"Cooking","utc":1550472921}} +{"text":"It calls for 10 cups of liquid for only five servings!!!??? Wtf! I cant imagine you need that much. Have you actually made this before? To make 25 servings you'd technically need 100 cups of liquid and not many home cooks have pots that large...plus all the extra room for veggies and lentils. My suggestion is to soak the lentils overnight and cook them separately. Then start off your onions satueed and use actual veggie stock with just enough liquid to your liking. Add the lentils just to reheat them and serve. Im sure you can do the rest of the math. I mean its cooking, you dont need exact amounts. Just use what seems right to you then taste and adjust. But honestly this recipe sounds very out of proportion as is. HEAD OF GARLIC AND ONLY ONE ONION!?!?","meta":{"section":"Cooking","utc":"1376811749"}} +{"text":"Honey mustard","meta":{"section":"Cooking","utc":1513466196}} +{"text":"I slightly undercook a lot of baked goods. Mainly brownies and cookies. I like them chewy and underdone and feel like they stay fresh longer.","meta":{"section":"Cooking","utc":1545932927}} +{"text":"There could be a difference between naturally occurring MSG and the super-concentrated manufactured stuff.","meta":{"section":"Cooking","utc":"1438388662"}} +{"text":"Use care in what you're doing. Taking an extra minute to do something (say, cutting an onion), can make a huge difference.","meta":{"section":"Cooking","utc":1527872107}} +{"text":"I make chicken not vegetable stock but I'd recommend removing the celery leaves. I find they make the stock bitter. Once you get into the habit of making stock you'll notice that lots of vegetable scraps you'd throw away can be kept for stock. I keep a bag in the freezer that I throw carrot peelings, onion skins and ends, wilted celery, whatever and just make stock with that.","meta":{"section":"Cooking","utc":"1425838995"}} +{"text":"Very little deep friend food. It taste good but it's so bad for you. I am spending the second half of my life eliminating the wonderful fried food I grew up eating.","meta":{"section":"Cooking","utc":1529763595}} +{"text":"Pretty sure the only point he was making is that the name only applies when made in the Champagne region of France. He mentioned nothing about the quality of said champagne.","meta":{"section":"Cooking","utc":"1430071543"}} +{"text":"To be honest one of the biggest lessons that you can take away from cooking is recreating something into something else. Leftover chicken can become chicken salad, stir fry, quesadillas, etc... Leftover spaghetti can become baked spaghetti with mozzarella (i know not that big of a leap but it tastes better than being microwaved). If you make meatballs with your spaghetti, use them in a sandwich, use some of the leftover noodles and sauce and make it into minestrone.","meta":{"section":"Cooking","utc":"1443789549"}} +{"text":"That's true with a tilt-head model because of the upward pressure on the gear, but the lift-bucket model is made for this. It's a spin-off of the hobart, which was engineered for making many, many batches of dough.","meta":{"section":"Cooking","utc":"1377625957"}} +{"text":"Sweat 2 medium onion, about a cup of diced carrots, 3 stalk of celery, a tsp of salt, 1/2 tsp pepper in brown butter. Once the carrot are soft, remove and brown about a pound of venison cubes. Add veggies back in and add a quart of stock and a quart of water. Bring to a boil. Add 3 bay leaves, 3 chopped anchovie filets, a couple thyme sprigs and a cup of pearl barley. Reduce heat and simmer 10 min.","meta":{"section":"Cooking","utc":1550110604}} +{"text":"I use two spoons and smash peppercorns like that. It takes a while but they come out how l like them.","meta":{"section":"Cooking","utc":"1379577390"}} +{"text":"Nice. Can do an egg salad too. Hope you heal up quickly. I've been going for 3 months with a sore throat :/ Soft foods have been my staple for a while.","meta":{"section":"Cooking","utc":"1439337482"}} +{"text":"Shitposting","meta":{"section":"Cooking","utc":1556272657}} +{"text":"I do fresh spinach, Greek yogurt, frozen fruit, and a banana as a smoothie every morning. Looks like puke; tastes amazing.","meta":{"section":"Cooking","utc":"1358359612"}} +{"text":"oh man. No tacos in your culture? This is sadness! Where are you that you are not exposed to such delicious things? Check out the /r/tacos sub. Also, here's a link to a bunch of plates of tacos/burritos that I've made which might give you an idea of stuff. http://imgur.com/a/s2Qry Honestly, the best tacos are the simplest. Shredded cabbage, squeeze of lime, chopped onion, sliced radish, and some cumin/chile pan fried meat.","meta":{"section":"Cooking","utc":"1406740311"}} +{"text":"Honestly I\u2019m not even sure if I can tell a difference. Maybe some stains but it\u2019s smooth to the touch I think. I was just worried about there being a chemical problem from the overheated vegetable oil","meta":{"section":"Cooking","utc":1552897820}} +{"text":"Joking - binds the batter for the fish","meta":{"section":"Cooking","utc":1478710414}} +{"text":".. um. cooking times are ALSO going to change with portion size, but that's not as easy to discern. better as you said to cook for 2, and save one for leftovers.","meta":{"section":"Cooking","utc":"1445373210"}} +{"text":"Bacteria love room temperature that's why they propagate faster if you just let the meat thaw on your kitchen counter. Enjoy your meal :)","meta":{"section":"Cooking","utc":1525784403}} +{"text":"Cook in cast iron pots and pans, and make food that requires acid (lemon, vinegar, etc).","meta":{"section":"Cooking","utc":1563263737}} +{"text":"Why wouldn't it burn?","meta":{"section":"Cooking","utc":1562263701}} +{"text":"I live in California and it's available in my grocery store (not a Chinese market) plus lots of Asian markets all over. 99 Ranch! Sorry don't know about DC.","meta":{"section":"Cooking","utc":"1410731338"}} +{"text":"I tend to think of tofu as sort of the protein equivalent of the potato, no one ever thinks, \"gosh all I want is a potato lightly cooked and nothing else\" they usually try and put all sorts of sauces on it so you end up with chili fries, garlic mashed potatos seasoned steak fries ect. Same thing with tofu, you have to add sauces to it, you cant just serve it as its own thing. However chicken without the skin has a lot of similar traits I think where you have to find some sort of seasoning or sauce otherwise chicken is just as tasteless, so thats where I think the similarities lie. If you were to put tofu into chicken curry instead of chicken, you would end up with a decent dish because youre just substituting one flavor canvass for another. Trying to make country fried tofu or any use of chicken that relies on heavy use of fat, would not apply to tofu however.","meta":{"section":"Cooking","utc":1529975303}} +{"text":"I can not fathom how this recipe has only 4 upvotes by now. This is exactly how french onion soup should be made! I have one small hint, though - if you add a pinch of baking soda to the onions while you heat them, you can lower the heat considerably and thus avoid burning them. The sodium bicarbonate raises the pH in the pan and quickens the chemical reaction that turns the onions brown (it's actually not caramelization, but a non-enzymatic reaction between the sugar and amino-acids called maillard reaction. Sincerely, that guy.). The lower heat also helps to avoid the buildup of substances like acrylamide. edit: Kudos to you for the port, what a great idea! Adding your recipe to my notebook right now!","meta":{"section":"Cooking","utc":"1368291067"}} +{"text":"The sauce should be very intense with your flavors by the end of the cooking time. Your other options are to double the sauce in another pan and low simmer it or split the meat between two pans and double the sauce.","meta":{"section":"Cooking","utc":"1394060791"}} +{"text":"My cat is down for raw meats as well. He loves kangaroo.","meta":{"section":"Cooking","utc":1561706522}} +{"text":"Roasted is the only answer. It completely changes the flavour.","meta":{"section":"Cooking","utc":1558192071}} +{"text":"Did you cut the chicken up first then put it in the solution?","meta":{"section":"Cooking","utc":1460620822}} +{"text":"Fried rice. It's so simple it's stupid","meta":{"section":"Cooking","utc":"1423947935"}} +{"text":"Food sealer (for sous vide cooking) and a smoker(I have the smoking gun,love it!) Would be my recommendation","meta":{"section":"Cooking","utc":1532546090}} +{"text":"When it's the recipe with the ingredients just included in the process, rather than a list at the start.","meta":{"section":"Cooking","utc":1542217008}} +{"text":"See, I grew up in the UK too. And then Australia. So yeah, I actually mourn the lack of good cheese here! Trader Joe's is good for that but the blocks are tiny. You can barely do four rounds of cheese toast with them. It's terribly sad. I think I might actually make a bake. I have a few packets of cheese sauce from mac and cheese boxes I could use to guarantee she likes the sauce and just put veggies in. I would usually put tuna in (it's delicious - penne, cheese sauce, tuna, sweet corn and peas) but she detest tuna so that's it for her. I can at least freeze it for me if she hates it lol","meta":{"section":"Cooking","utc":1548954567}} +{"text":"It also depends no the size of your eggs, the type of pan you use, the type of lid you use, elevation, and the room temperature. Nitpicking the article won't get anyone anywhere because the times and temperatures they suggest may not be applicable.","meta":{"section":"Cooking","utc":"1330145861"}} +{"text":"I\u2019m a professional chef and there are a lot of awesome books at a crazy price. I also have a thing for old school cook books from a certain cooking period, this web sit covers it all. Thanks again","meta":{"section":"Cooking","utc":1543184807}} +{"text":"INSTANT POT.","meta":{"section":"Cooking","utc":1532590131}} +{"text":"This makes me so sad.","meta":{"section":"Cooking","utc":1526920999}} +{"text":"Is it really? Now you have a huge bowl and mixer attachment to wash as opposed to two hand sized claws, *and* you can't annoy your family members by pretending to be a superhero. Edit: Plus, as /u/StickySnacks pointed out, it's harder to get exactly the consistency you want.","meta":{"section":"Cooking","utc":1493039199}} +{"text":"I'm not wasteful, I limit my use of disposable items. If it is the manufacturing that bothers you, well, I guess there is nothing you can do except, as you said, reduce your usage of those items. However, consider the environmental impact of whatever replacement you use instead too. FWIW: * Aluminum foil is recyclable. * Most zip bags are made from a mix of low-density and linear-low-density polyethylene, a.k.a. LDPE plastic No. 4. This is the same stuff that most bread loaf and grocery bags are made from. Rinsed zip bags can be recycled just as grocery store bags can. Most grocery stores have recycle receptacles for this. * Plastic wrap is usually a mix of plastic #2 and #4. This is also recyclable. * Paper towels, provided there is minimal fat contact, are also recyclable with paper goods, or compostable.","meta":{"section":"Cooking","utc":1470841913}} +{"text":"Thank you!","meta":{"section":"Cooking","utc":1462734442}} +{"text":"Not pie, but I'm planning on making an apple cranberry crisp.","meta":{"section":"Cooking","utc":"1416422630"}} +{"text":"There is no expiration date on meat. It is a sell by date indicating that the store may not sell the meat after that date. It does not mean that the meat is magically spoiled after that date, and that you must trash it or else. That said, your meat was certainly approaching spoiled given its color. You should be fine though. Off burger generally smells pretty sour.","meta":{"section":"Cooking","utc":1558404835}} +{"text":"Crab boiled chicken and potatoes.","meta":{"section":"Cooking","utc":1561995071}} +{"text":"\"American style\" doesn't mean deep fried. We actually have some nice regional dishes that aren't fried.","meta":{"section":"Cooking","utc":"1337266518"}} +{"text":"I successfully make small amounts of rice in a little one-quart pot on the stovetop. Also, can you have polenta? It's just as easy to make in tiny amounts.","meta":{"section":"Cooking","utc":1484241954}} +{"text":"Where I grew up there were lots of variations of cornbread, but there were two absolute rules: no sugar (or other sweet stuff) and no wheat flour.","meta":{"section":"Cooking","utc":1537662615}} +{"text":"i love them for breakfast. i usually cook some bacon or sausage, when those are cooked/crispy/browned, toss in the veg (maybe with a little extra fat to make sure they can get crispy too), remove all that to a bowl, and then fry a couple sunny eggs in what fat remains, and top the hash with the eggs. hot sauce/ketchup/whatever fresh herbs are on hand etc at your pleasure.","meta":{"section":"Cooking","utc":"1418240303"}} +{"text":"The sounds delicious but that\u2019s definitely an Americanized version of it. You\u2019d be surprised how few ingredients are actually in authentic Alfredo.","meta":{"section":"Cooking","utc":1551490907}} +{"text":"It really isn't! IT was damned in the 70s and 80s by a lot of bad publicity based on one letter sent in to a medical journal that got published.","meta":{"section":"Cooking","utc":"1439985090"}} +{"text":"We would occasionally have tempura. Oil heated in the electric wok, at the table. Tray of veggies and tray of meat items. Bowl of batter. Dip each item in batter, cook in wok, drain and eat. Repeat until stuffed. So much fun.","meta":{"section":"Cooking","utc":1486075923}} +{"text":"I cut around the stem, pull it out. Use a teaspoon to get rid of white stuff and seeds. Then cut it how ever which way you want after. I usually throw the bottom black tip away.","meta":{"section":"Cooking","utc":1564266438}} +{"text":"Recipe, please?","meta":{"section":"Cooking","utc":"1339624208"}} +{"text":"I use the Pocket app to get their recipes. This one looks so good. Granted between NTYCooking and my love of the paper I probably should just pay.","meta":{"section":"Cooking","utc":1553011055}} +{"text":"I recognize that what he said was stupid, but making 1.5 times what you need *is* making .5 times more than you need.","meta":{"section":"Cooking","utc":"1366492949"}} +{"text":"Same with chilies in Indian food. Or potatoes with any European food.","meta":{"section":"Cooking","utc":1464635405}} +{"text":"will try, thanks","meta":{"section":"Cooking","utc":"1347769664"}} +{"text":"https://www.amazon.co.uk/Feeding-Hannibal-Connoisseurs-Janice-Poon/dp/1783297662","meta":{"section":"Cooking","utc":1538743973}} +{"text":"This is very good when I'm not wanting red sauce. Add a little garlic too","meta":{"section":"Cooking","utc":1507258084}} +{"text":"1. There's a lot of people who want this and are actively working towards breaking the code. 2. Indian restaurant workers are assimilating more and more by the year. Culturally, there's much less isolation. It's only a matter of time before one of them writes a blog or a book, or does a series of youtube videos. We've already seen some pretty good youtube clips on British gravies, CTM is very close. Pizzerias used to be run by Italian Americans who were very isolated and who guarded their recipes aggressively, but, eventually, that knowledge got leaked, and, now, we know just about everything there is to know about pizza. Indian restaurant food isn't that far behind. The biggest barrier, by a very very wide margin, is the common misconception that one of these seemingly countless recipes out there actually hits the mark. It's apathy that's holding us back. Bad CTM is a lot like bad pizza- it's still pretty good. The less people that settle, the faster we'll see results.","meta":{"section":"Cooking","utc":1551805022}} +{"text":"What the fuck is this shit? Fuck off.","meta":{"section":"Cooking","utc":"1338303160"}} +{"text":"THIS IS HOW YOU COOK FOR PEOPLE WITH DIFFERENT PALLETS! No one gets to be the martyr... no one needs to be fixed. No war needs to ensue. You bloody well take some out early, keep cooking the rest and enjoy your damn mean cooked slightly different but both to order.","meta":{"section":"Cooking","utc":1545884984}} +{"text":"Lodge. Love it.","meta":{"section":"Cooking","utc":1523558975}} +{"text":"It\u2019s near the border in a strip mall (again, not what you\u2019d expect.) Lemme text my buddy and find out the name.","meta":{"section":"Cooking","utc":1511634265}} +{"text":"I do this with chicken breast and pace picante sauce or bbq sauce depending on what I'm making. I do like to brown the meat in a pan after it's shredded though. Get a little caramelization on it and reduce any pan juices a little.","meta":{"section":"Cooking","utc":"1359063266"}} +{"text":"Uhh no. You need to be careful when you are pregnant. Eating 3 month old eggs in dough is not what they mean when they say to be careful. Cookie dough is cheap. It's not worth risking an unborn child. Or anyone else in your family.","meta":{"section":"Cooking","utc":1522259817}} +{"text":"I'd say an auto-body type sprayer, known as High Volume Low Pressure aka HVLP sprayer. It would require a loud compressor, but it would atomize the egg wash when diluted with water.","meta":{"section":"Cooking","utc":1461176321}} +{"text":"Another good sub to ask is r/breadit","meta":{"section":"Cooking","utc":1551626174}} +{"text":"That's it.","meta":{"section":"Cooking","utc":1547534917}} +{"text":"sometimes i like to make burgers more like mini meatloaf patties. i use onion soup mix, breadcrumbs, ketchup, water, and an egg to flavor them. they are always delicious: http://www.cooks.com/recipe/kl2gk2m7/lipton-meatloaf.html","meta":{"section":"Cooking","utc":"1395666442"}} +{"text":"In my experience with Venison (which is not vast), your best bet is very high heat and eating it rare to medium rare (tops) plus butter basting to add some much-needed fat to the mix. You could also try Sous-Viding the damn thing in butter or lard to see if that has any effect.","meta":{"section":"Cooking","utc":1557340788}} +{"text":"I love Food Wishes.","meta":{"section":"Cooking","utc":1553050686}} +{"text":"Mirin?","meta":{"section":"Cooking","utc":1506475495}} +{"text":"Hahaha I have the same exact problem. I go through so many paper towels whenever I'm in the kitchen.","meta":{"section":"Cooking","utc":1494368393}} +{"text":"A cookbook from the 90's that was from some food brand that makes mixes for quick asian dishes* that he probably got with some \"buy ## meals, get a cookbook!!!!1!\"-action... *Not actually really tasting like those dishes at all","meta":{"section":"Cooking","utc":1527329228}} +{"text":"Wings and sweet Thai chili sauce","meta":{"section":"Cooking","utc":1496355758}} +{"text":"I make basically the same recipe all the time and it's one of my kid's favorites. My guess is the veg was too large. I generally make everything bite size, about 1/2 - 3/4 inch. Regular carrots are cheaper and have more flavor than those baby carrots.","meta":{"section":"Cooking","utc":1550555682}} +{"text":"Fish. I live in Alaska and my husband fishes. We have a freezer full of world class fish and we know how to cook it. Beer battered rock fish, crab stuffed halibut, copper river red salmon a dozen different ways. Several fine restaurants here are famous for their seafood dishes but I would never order fish at a restaurant.","meta":{"section":"Cooking","utc":1493693154}} +{"text":"To be fair, a photo once bailed me out in a recipe because what I had in my bowl looked very different than they had in theirs.","meta":{"section":"Cooking","utc":"1439304505"}} +{"text":"I still dont understand how there isnt a $50 sous vide product. I used a $20 temperature switch and a $15 slow cooker and a $20 package of ziplock-like bags and a vacuum that came with it for years. I make something just about every week and follow regular sous vide recipies and they're always great.","meta":{"section":"Cooking","utc":"1417468603"}} +{"text":"I have the pleasure of living quite close to the Nueske's facility. It's wonderful.","meta":{"section":"Cooking","utc":1504937029}} +{"text":"I have nothing to offer but my envy. Wow and good luck!","meta":{"section":"Cooking","utc":"1383851581"}} +{"text":"Assortment of Global knives, love them sooooooooo much","meta":{"section":"Cooking","utc":"1417572947"}} +{"text":"Sounds good. Sort of like Spanish Migas.","meta":{"section":"Cooking","utc":1488080784}} +{"text":"Thank you all for your suggestions. I'm planning to use them! The soft goat cheese idea sounds delicious!","meta":{"section":"Cooking","utc":"1379502079"}} +{"text":"how did he get over the picky eatedness? just the poison burger?","meta":{"section":"Cooking","utc":1511988088}} +{"text":"Nice. Sounds delicious. Can't believe some fuckers would down vote a legitimate food question on a food sub.","meta":{"section":"Cooking","utc":1470514920}} +{"text":"Ooo I didn't think of lemons. I know what I'm doing this year!","meta":{"section":"Cooking","utc":"1444958931"}} +{"text":"The main problem is that customers don't realize that by sacrificing their local stores to save a few cents, they are shifting their locally-earned income to a company that doesn't put the same amount of money back into the local economy. In fact, they go to the trouble of putting as little as possible back in by producing all of the products they sell in the countries that can do it for the least amount of money and paying their employees the bare minimum. Yes, it's a hassle to have to drive to a store that sells vegetables and then go to a store that sells screwdrivers, and it may cost less, but the people who check you out aren't taking the vast majority of the money you spent on either item and spending it at a store that *you* own, continuing the cycle of the local economy. It goes to the Walmart company, which will almost definitely not be buying whatever products are made in *your* town. So yes, it might be cheaper when you're on a tiny budget (I am right now), but sooner or later, your town won't be able to sell anything because either Walmart will sell it cheaper, or you won't be making enough money to buy it because no one is buying anything at *your* place of business. Walmart is the \"kingpin it is today\" because people don't have enough foresight to buy local, and then they complain that there aren't enough jobs, but it's because they're supporting companies that don't give a shit about anything but their quarterly statement, and will exploit anyone's instinct to buy the cheapest product even though it's not a sustainable business model. They'll be laughing their way to the bank, and by the time people realize that they can't even afford Walmart prices any more, Walmart will be able to pack up and go home. People are ignorant, and they're going to pay the price, but until they see the bill, it's not an issue for them. No, it's not that simple, but the people who shop at Walmart don't have the where-with-all to see the problem before it kicks them in the ass, and they aren't going to go to the trouble to find out.","meta":{"section":"Cooking","utc":"1342399314"}} +{"text":"Glad to help, also be sure to use the thumb method to feel for how well they're cooked after the first minute. How thick are you talking? 2 minutes each side is kinda much","meta":{"section":"Cooking","utc":"1345219198"}} +{"text":"Never got the whole \"eat this super greasy meal for a hangover\" thing. Maybe we define a hangover differently. Cuz when I'm really hungover we're talking water and nothing but for a time.","meta":{"section":"Cooking","utc":"1432166971"}} +{"text":"Good luck! Fudge is pretty easy to make though so you\u2019ll be fine! https://www.sugarsaltmagic.com/salted-caramel-fudge/","meta":{"section":"Cooking","utc":1519096770}} +{"text":"I'd definitely just go try and chop stuff with knives at a store. Sur La Table and Williams Sonoma generally have this available. I'd recommend going on a weekday or evening when they aren't as busy as they are on the weekends.","meta":{"section":"Cooking","utc":1458506330}} +{"text":"Cooked bacon and scrambled eggs.","meta":{"section":"Cooking","utc":"1442711289"}} +{"text":"It isn't 'fool-proof' non stick like a teflon pan, but as long as you properly pre heat and use a little cooking oil it will be pretty good non-stick.","meta":{"section":"Cooking","utc":1544458113}} +{"text":"A mashed potato loaf enclosing a chicken salad (causa rellena). https://www.recetasgratis.net/Receta-de-CAUSA-RELLENA-CON-POLLO-receta-14498.html%3famp=1","meta":{"section":"Cooking","utc":1505554988}} +{"text":"I did not win. The winner made a really good chili with fresh elk meat and some sort of brown sugary sweet chili. Really good. Finished twards the top but not sure how close. I made a chili with the Korean chili paste and rice syrup. It was really really good. I will definitely make it again. I didn't really log a specific recipe just kind of made it on the fly. All it really had in it was pork sausage, chuck roast shoulder, chicken stock, home made simple tomato sauce, kidney beans, tomato, red and yellow peppers, onion, celery, roasted garlic, sweet pickled peppers, and the rice syrup and Gochujang.","meta":{"section":"Cooking","utc":1480450015}} +{"text":"Hand wash, omitting soap most times.","meta":{"section":"Cooking","utc":"1419344005"}} +{"text":"With canned fish I like to make a fisherman's hash in the cast iron. You fry up onions and whatever other veg or potatoes or whatever with the fish. Crack a few eggs on top and take it off the heat, put it in the oven on a low broil til eggs are cooked","meta":{"section":"Cooking","utc":1558629914}} +{"text":"Chicken and veggie soup is my favorite (buy a whole chicken, cook, remove meat, use bones for stock, use stock meat and veggies for soup) Miso is phenomenal but I don't have a recipe (still experimenting)","meta":{"section":"Cooking","utc":1452663197}} +{"text":"That\u2019s even worse. I\u2019ve never made your recipe before. How the hell do I know how much salt I\u2019d like in it?","meta":{"section":"Cooking","utc":1542249847}} +{"text":"I'd be curious to see that when you are done with it.","meta":{"section":"Cooking","utc":1553283655}} +{"text":"My great grandmother made my mom and her sisters \u201cTutti Frutti Sandwiches.\u201d I hope no one else had to eat that. Bread with cream cheese and green olives. Me and my mom are quite fond of pickle sandwiches, bread, mayo, and sweet pickles. Sometimes American cheese or lettuce. Not sure how rare that is though.","meta":{"section":"Cooking","utc":1515216526}} +{"text":"I'm sorry, I have absolutely no idea what you're talking about. Was this in the continental United States or somewhere else?","meta":{"section":"Cooking","utc":1470341084}} +{"text":"I have both and barely used my slow cooker nowadays. I found slow cooker food to taste similar to each other despite different seasoning. I think Kenji at Serious Eats has a breakdown on slow cooker vs pressure cooker and what they would be better at. I made bolognaise sauce with tender meat in under an hour in the pressure cooker with the preheating and stuff.","meta":{"section":"Cooking","utc":1550992822}} +{"text":"My go to breakfast is an omelette. Start to finish takes less than a minute to cook and is reasonably filling without being heavy. Edit: you can also add meat and vegetables to it.","meta":{"section":"Cooking","utc":1525723947}} +{"text":"mapo tofu >>>","meta":{"section":"Cooking","utc":1537675473}} +{"text":"It's interesting in the Babish video he only cooks it to 135 and it looks completely cooked (not pink at all) &#x200B; Edit: maybe because of the carryover cooking he took it out at this temperature","meta":{"section":"Cooking","utc":1545681813}} +{"text":"I recently got an Instant Pot to replace a rice cooker and have a similar experience as /u/postmaster3000 \u2014 the IP works fine but the texture is slightly off. I usually make Japanese style white rice, and the IP rice is just a bit too \u201csquishy\u201d. I\u2019ve been experimenting with different water ratios and cooking times but haven\u2019t quite gotten it as good as the rice cooker. About 25% less water (so about 4:3 rice-to-water ratio by volume) seems better, though after rinsing it\u2019s hard to know exactly how much water the rice has retained before adding water. Maybe measuring by weight would be more accurate. There\u2019s a \u201crice\u201d mode on the IP but so far it seems to work best if you instantly release the pressure when it finishes, which is inconvenient. Manually setting 3 minutes on high pressure then doing a natural release seems pretty good without having to babysit it.","meta":{"section":"Cooking","utc":1533926190}} +{"text":"A nice, ripe, heirloom black tomato is killer. I use those on lots of sandwiches or just to eat with some salt. We just bought our house a month ago, but next Summer.... tomatoes are being grown.","meta":{"section":"Cooking","utc":1529966734}} +{"text":"That's a fucking winner there.","meta":{"section":"Cooking","utc":1516313468}} +{"text":"If you have \u00a3100 to spend get an Instant Pot, it has a rice cooker as well as so much more. As a student myself I use the pressure cooker a lot to save time. As a bonus, it's the only rice cooker I've used where I don't have to wash my rice and it still doesn't stick together.","meta":{"section":"Cooking","utc":1476361443}} +{"text":"I'd probably get a bread knife too. Not as important as a chef's knife or a paring knife, but still extremely useful and can be hard to replicate with a chef's knife or paring knife.","meta":{"section":"Cooking","utc":1543601390}} +{"text":"Youre either getting scammed or the retailers are breaking the law Or, more likely, youre mixing up brand names. The odds of two retailers in one city both illegally selling that burger are astronomical. Its probably the beyond burger","meta":{"section":"Cooking","utc":1538576572}} +{"text":"So /u/sdh59, how'd the torte turn out?","meta":{"section":"Cooking","utc":"1381953131"}} +{"text":"The smell makes me retch. I'm moving to the Boston area. God help me.","meta":{"section":"Cooking","utc":1544970790}} +{"text":"Are they regular burgers, or smash burgers?","meta":{"section":"Cooking","utc":1507372957}} +{"text":"She crab soup from Charleston SC","meta":{"section":"Cooking","utc":1563830188}} +{"text":"K. The person with Type 2 diabetes, unless s/he is a complete n00b and was just diagnosed yesterday, has a mental list of foods to avoid and foods to choose, and if presented with a normal menu of \"meat, starch, 2 veg\", can usually pick and choose the healthful options. Where the problems lie is in a menu that is carb-heavy, such as cracker canapes AND mashed potatoes AND stuffing AND baked yams AND baked beans AND dinner rolls AND your choice of cake or pie for dessert. The person sometimes feels obligated, because it's a holiday, to eat some of everything. Or sometimes they just like to eat it, and so they cheat, especially if they're new at the diabetes thing. So a lot depends on how well you know this person, and how familiar you are with their self-control. Are they the sort to be unable to say \"no\" to some of their dining options? If so, then it's not a kindness to load up the buffet with all kinds of stuff they shouldn't eat; stick to the turkey, its stuffing, mashed potatoes, gravy, a couple of cooked veg, a green salad, dinner rolls, and in addition to whatever dessert you want, include something sugar-free for a dessert, but not fruit, since fruit still counts as carbs, so isn't always the \"healthy\" option for diabetics. Your acid reflux person should similarly have a mental list of foods to avoid, and you're going to have to go through this list to see what not to serve. http://www.webmd.com/heartburn-gerd/features/heartburn-foods-to-avoid Wine is a problem for both of them. http://www.diabetes.org/living-with-diabetes/treatment-and-care/ask-the-expert/ask-the-dietitian/archives/can-you-drink-red-wine-with.html","meta":{"section":"Cooking","utc":"1386468617"}} +{"text":">I'd love to put it in a crock pot or something but I just don't have one and I'm not going to get one anytime soon. Do you have a pot or a pan that can go in the oven? Covered with a lid, or just with tin foil, on low heat, that's basically the same thing as what a crock pot does, just a little harder to work with.","meta":{"section":"Cooking","utc":1474526998}} +{"text":"I have a gallon sized freezer bag full of veg scraps for stock that I throw anything that wouldn\u2019t otherwise get used into. Once the bag is full I make stock.","meta":{"section":"Cooking","utc":1537034802}} +{"text":"Only bad thing about it is the eggs leave an odd smell in the room for quite a while after cooking","meta":{"section":"Cooking","utc":1557053581}} +{"text":"I've used bird seed as the growing medium in mason jars and grew it on hay. I think we were lucky the hay didn't mould though.","meta":{"section":"Cooking","utc":1452613156}} +{"text":"Yogurt > Ranch","meta":{"section":"Cooking","utc":"1340585008"}} +{"text":">For the gnocchi I would sub regular flour for gluten free all purpose flour Oh hell no. Gluten-free gnocchi do exist, but they are tiny marvels of food engineering. If you must go ahead with your plan, do a test run so you will know just how spectacular failure can be.","meta":{"section":"Cooking","utc":1560887454}} +{"text":"Blueberry?!? Sounds incredible! I love pierogis so much I have a tattoo of one \ud83d\ude2d! But people always think its a taco \ud83d\ude44","meta":{"section":"Cooking","utc":1562896359}} +{"text":"You'll get plenty of recommendations for a thermapen. It's expensive but over time I know I spent more money on junky thermometers than on the one thermapen that's lasted me for years. But that may not be your problem, the thermometer you used might have been spot on. Your chicken may have actually been 100 degrees in one spot and 190 in another. Heat moves from the outside in, and the higher the heat the steeper the gradient between the hotter and colder parts of the chicken. For this reason many chicken recipes have it cooked in two phases - hot and fast to get that nice delicious crust, and low and slow to cook the rest of it evenly.","meta":{"section":"Cooking","utc":1519609797}} +{"text":"I second this recommendation. Candied salmon is also amazing.","meta":{"section":"Cooking","utc":1563236385}} +{"text":"Onion flake is a wonderful thing. In this preparation (similar to my own when I'm working with inferior beef) it will absorb both the Worcestershire and beef juices. Gives you a nice light burger mouthfeel without losing the juiciness. Another temptation I've been considering... A tiny dose of Marmite.","meta":{"section":"Cooking","utc":"1373759124"}} +{"text":"Another idea is to grate them. Then just lightly saute till they've softened and add them in. Theyll pretty much break down and disperse on their own","meta":{"section":"Cooking","utc":1489786641}} +{"text":"I don't think you have to agree that opinions have a place in business. I was answering your complaint that everyone can't just ignore all opinions and get along just because the fact that some people find politics important every day seems to aggravate you. You expressed confusion as to why a business owner would involve politics, and I was explaining to you that to those of us who value basic human rights, there is no separation, no specific time when we care and other times when we don't and can just chill with our polar opposites. The content matters, because he's not doing political campaigns about his local school board, or speed limits, or something trivial. If you don't care about basic human rights all the time, bully for you I guess, but don't be surprised that passionate activists are going to want to avoid you. The world doesn't revolve around your comfort. There are plenty of politically neutral companies out there. If you're bothered by Penzey's emails, just go shop elsewhere, or ignore them, don't try to complain that they should shut up and not talk to their customers because it bothers you individually--especially not when they had an almost 60% jump in sales after their post-election email, reflecting the fact that there are so many of us eager to support businesses that aggressively support basic human rights.","meta":{"section":"Cooking","utc":1527271041}} +{"text":"I was looking into sesame oil. And I have a ginger paste as well as fresh ginger, should I just stick with minced fresh ginger?","meta":{"section":"Cooking","utc":1450574433}} +{"text":"Lol that can happen, zero carb, keto, and vegan can get intense haha","meta":{"section":"Cooking","utc":1562948509}} +{"text":"Barkeeper\u2019s Friend. Just don\u2019t leave it on too long.","meta":{"section":"Cooking","utc":1542556304}} +{"text":"Thanks for the suggestions! I have spaghetti sauce already and chili is on the to do list for today along with biscuits. Oh, and cookies. For energy. For the baby. Yes.","meta":{"section":"Cooking","utc":"1345405353"}} +{"text":"Oh jeez that's rough. Maybe do a blind taste test with them? When they prefer the olive oil one your point would be made!","meta":{"section":"Cooking","utc":1553401690}} +{"text":"I'm totally judging you.","meta":{"section":"Cooking","utc":"1432504551"}} +{"text":"I would recommend warming up the tortillas slightly before frying, they won't get as hard as fast (unless you want them hard) but also they'll get a chance to puff up a bit and cook.","meta":{"section":"Cooking","utc":"1397424800"}} +{"text":"Yeah I read about that but didn't have enough butter :(","meta":{"section":"Cooking","utc":"1395568213"}} +{"text":"My wallet hates you but my heart says thanks :)","meta":{"section":"Cooking","utc":1535414896}} +{"text":"Might be the problem, I only have a spot where it gets sun for part of the day.","meta":{"section":"Cooking","utc":1469373822}} +{"text":"Chico can brag about a good time ALL the time. That is a happy fun party town.","meta":{"section":"Cooking","utc":"1369079158"}} +{"text":"I agree! I will have to do so in the future! went with wedges this time around","meta":{"section":"Cooking","utc":1540593681}} +{"text":"I haven't tried every recipe there is, but of the ones I have tried **this** has definitely been the best one (the last recipe on the list - \"Cajun Men Cook\"). Requires a cast iron skillet. Even the texture alone is amazing.","meta":{"section":"Cooking","utc":"1363837161"}} +{"text":"/r/slowcooking is surprisingly active. There are a lot of great recipes over there. It's a super helpful community too.","meta":{"section":"Cooking","utc":"1356657223"}} +{"text":"Check out how most YouTube \"chefs\" hold their chef's knife. It's maddening. It's also the first thing I look for to confirm the validity/authenticity of a chef and their food. Sort of like my litmus test for YouTube cooks.","meta":{"section":"Cooking","utc":1562851127}} +{"text":"Explain it? It tastes good. isnt that the point of food? I make mine with a little lime, and cayenne.","meta":{"section":"Cooking","utc":1488402660}} +{"text":"milk then flour then egg wash then breading","meta":{"section":"Cooking","utc":1496161747}} +{"text":"Franks is the classic, but tabasco gives it another extra layer of flavor.","meta":{"section":"Cooking","utc":1473710544}} +{"text":"Springfield style cashew chicken.. I always kick myself when I join friends for homemade cashew chicken and it's disgusting. I had no idea there were two vastly different kinds.","meta":{"section":"Cooking","utc":1515217444}} +{"text":"Might not be one or might be a very overburdened one in their area.","meta":{"section":"Cooking","utc":1515861775}} +{"text":"I would go with the Green Mountain. I used to work with the Country Smokers a lot and sold some competition grills. Love me some charcoal but nothing beats a wood pellet grill in my personal opinion!","meta":{"section":"Cooking","utc":1495417558}} +{"text":"No it was served hot.","meta":{"section":"Cooking","utc":1456765582}} +{"text":"Sounds amazing, but that's like 2-3 solid meals in my opinion. For reference, I could easily eat one of those 12\" subs, and the ice cream. Dunno about the Mac & cheese. I think it depends on your desired results. If you want to do anything active after dinner, I'd consider a smaller menu. If you want to happily incapacitate them, you are on the right track.","meta":{"section":"Cooking","utc":1550196805}} +{"text":"It's an interesting question. Treacle/molasses can be up to 50% sugars, depending on producer. So leaving the meat in for a day is going to have some curing effect.","meta":{"section":"Cooking","utc":"1388276632"}} +{"text":"Stuffing later in the cooking process mitigates this a lot.","meta":{"section":"Cooking","utc":"1417104974"}} +{"text":"But hypertension.","meta":{"section":"Cooking","utc":1524451943}} +{"text":"Yeah, it's definitely like a satay sauce.","meta":{"section":"Cooking","utc":1558373868}} +{"text":"Okay. As an experienced cook, I'll give you a quick rundown of foods that I keep on hand. **Pantry**: all-purpose flour, granulated sugar, honey, baking soda, baking powder, cornmeal, cocoa powder, dried beans (these vary, but usually include black beans, chickpeas, and lentils -- you can sub canned beans if you like), canned tomatoes, tomato paste, tuna, olive oil, grapeseed oil, salad vinegar (usually wine vinegar & balsamic), grains (at least rice and oats, usually a few more), pasta (penne, spaghetti, couscous), tortillas (both corn and wheat), dried fruit, nuts (almonds, walnuts), peanut butter, hot sauce, onions, garlic, potatoes **Fridge:** maple syrup, mustard, mayonnaise, jam, olives, milk, eggs, butter, yeast, cheese (at least cheddar and parmesan), vegetables (these vary but I almost always have carrots, celery, bell peppers, broccoli, and salad greens on hand), fruits (seasonal, right now apples and grapes) **Freezer:** vegetables (peas, edamame, spinach, mixed vegetables), fruit (berries mostly), bone-in chicken breasts, fish (cod, tilapia, etc.), home-made chicken stock **Spices:** salt, pepper, cayenne, cinnamon, bay leaves, cloves, ginger, smoked paprika, cumin, cloves, nutmeg **In the outdoor herb garden:** basil, thyme, sage, marjoram, oregano, parsley, chives, rosemary Obviously, this is not all I keep around for preparing meals, but if you were to peruse my kitchen on any given day, you're pretty much guaranteed to find at least the above.","meta":{"section":"Cooking","utc":1509653982}} +{"text":"An Italian one. Or a Cali Cab Sauv if you\u2019re in the USA.","meta":{"section":"Cooking","utc":1561496397}} +{"text":"U should post in your cities subreddit and invite people to a 2nd party. Haha","meta":{"section":"Cooking","utc":1519510041}} +{"text":"I know whenever I go to Chili's, I bring my spatula regardless of its material, however, when I'm making chili (or chilis), I tend to go for wood.","meta":{"section":"Cooking","utc":"1439250159"}} +{"text":"Guinness chocolate cake is very good. But it requires a springform pan and a careful eye regarding when the Guinness and chocolate mix has reduced completely. But I make it for guests and it's always a huge hit. They love how moist it is and how you can make a cream cheese frosting that looks like a head of foam. It takes like a really rich chocolate cake.","meta":{"section":"Cooking","utc":1462150107}} +{"text":"another idea... use grass fed beef","meta":{"section":"Cooking","utc":"1335562546"}} +{"text":"I salted mine, hopefully they turn out well! :)","meta":{"section":"Cooking","utc":"1420080424"}} +{"text":"I went ahead and used YouTube\u2019s search function for you lol https://youtu.be/Rl0aaF32hV4","meta":{"section":"Cooking","utc":1549591465}} +{"text":"Always brine your chicken and pork. 30 minutes to an hour in a salty water bath with whichever aromatics you choose. I like a mix of shallots/garlic/rosemary/thyme. It just makes the meat incredibly juicy and flavorful. Let it brine while you prep your veggies/carbs. Not a lot of additional effort for a greater outcome of your meals.","meta":{"section":"Cooking","utc":"1399562299"}} +{"text":"Blue cheese","meta":{"section":"Cooking","utc":"1448458920"}} +{"text":"My rule is to not cook with anything I wouldn't drink.","meta":{"section":"Cooking","utc":"1327455672"}} +{"text":"Don't be a hero. Bring a bottle of wine.","meta":{"section":"Cooking","utc":"1396999810"}} +{"text":"Absolutely. I\u2019ve tried to lean on whole and healthier foods, but now I\u2019m just eating more of it. Haha.","meta":{"section":"Cooking","utc":1540265340}} +{"text":"Pound it out thinner & make chicken fried steak?","meta":{"section":"Cooking","utc":1515403909}} +{"text":"Buy in bulk and vac-pack and freeze what you aren\u2019t using. If you have 2 days a week to shop and prep, you have enough time to prep meals for 3-4 days at a time. Anything that goes bad in that time was already going bad.","meta":{"section":"Cooking","utc":1548082854}} +{"text":"I grew up with as well. For some reason it's a Western Canada thing as well and didn't have maple syrup until much later.","meta":{"section":"Cooking","utc":1488727332}} +{"text":"Anyone try Durian pizza? It's a white pizza and actually surprisingly kinda works. I'd be very curious to try it with proper cheese and pizza dough.","meta":{"section":"Cooking","utc":1521199038}} +{"text":"ravioli filled with yolks -- cooked such that the yolk runs out when you cut open the ravioli Dishes where you want a crispy exterior and moist interior can be quite tricky. For example: a side of salmon on spinach in puff pastry.","meta":{"section":"Cooking","utc":1507429581}} +{"text":"You wanna French them to get them into thin strips and either cook on low for 4 or 5 hours or until they're ready :)","meta":{"section":"Cooking","utc":"1422229432"}} +{"text":"Pretty much nothing made from scratch either. As a non American I'd eat about 5% of the things posted. Honestly America, stop using pre packaged stuff, cans of soup as an ingredient, mixing anything with processed and cream cheese and calling it a dip.... Trust me, I'm a Brit and we know shitty food.","meta":{"section":"Cooking","utc":1543305191}} +{"text":"This doesn't really answer your question, as I don't use one site, but I generally assume most \"traditional\" recipes really are slightly different from family to family. Given that, any time I'm looking for how to cook something I've never cooked, I start by looking at as many different recipes as I can, discounting ones that are obviously wrong (cream cheese in a carbonara?) I then essentially mentally \"average\" the recipes, think about how the flavors work together and alter the recipe to suit my taste.","meta":{"section":"Cooking","utc":1470368457}} +{"text":"What is the place called?","meta":{"section":"Cooking","utc":"1412217522"}} +{"text":"1.Do I need to reduce pan temperature? Is full heat going to be too much, or will full heat just affect the outer part instead of inside? Keep you Pan hot at first when you grill the skin then reduce it to medium. Just like GrandmaGos said you should then relax. Put a lid on your pan for about 2-3 minutes. Then flip/turn your salmon filet as your recipe says. 2.Frying pan or grill? Does it actually make a real difference, besides aesthetics? Frying pan is probably easiest. 3.Do I need to cover the salmon with a pan or aluminum foil? Keep it simple and use a lid 4.Many video's still say I should add salt and pepper to the salmon when I put it in the pan, I'm guessing some salt is always a bonus for taste? You can always add salt but you can never take away salt. You can tell your girl that you did not want to add salt because you were not sure how much she likes and then leave it up to her to add it. She will think you were being considerate and then you don't have to worry about whether or not you over did the salt. Now...here is my little gift of advice. If you filet is still too raw for your liking turn the heat of the pan on really high, grab 1/8 of a cup of water, and drop the water right into the pan and QUICKLY put the lid on the pan. It will steam the fish through the middle right away while keeping it very fresh and moist. Make sure that you turn off the heat at this point. Good luck on your dinner!","meta":{"section":"Cooking","utc":"1390929737"}} +{"text":"I wish I could upvote this more...","meta":{"section":"Cooking","utc":"1330549648"}} +{"text":"If it solids up in the fridge it means that you are extracting all of that glorious connective tissue and marrows from the bones in your stock. It is totally normal, doesn't indicate anything wrong, and means it is full of flavor. Once you reheat it the soup will turn liquid again. You are making my mouth water! YUM!","meta":{"section":"Cooking","utc":1459088275}} +{"text":"I had a Hot Dogger hot dog electrocution device that I picked up for a few bucks from goodwill. It had two rows of metal spikes and skewering a dog between them completed the circuit. Unfortunatly it mostly just cauterized around the spike wound.","meta":{"section":"Cooking","utc":1523638090}} +{"text":"\"Hey, uh, can opener, what's the status on tonight's veggie?\" \"The can's open and don't call me can opener, fry cook!\" \"Dammit, Fava! Don't call me fry cook!\" \"Oh, real funny guys.\" \"Thanks for the help, can opener.\" (*And yes, I'm aware the character's name is Farva, but this seemed more fitting.*)","meta":{"section":"Cooking","utc":"1438017571"}} +{"text":"Definitely this. Very simple but impressive. Few ingredients. Delicious carb filled comfort meal while still feeling lighter and bright.","meta":{"section":"Cooking","utc":1563209498}} +{"text":"As long as it's vacuum sealed or properly wrapped it will be fine without dry ice for a day or so. If it's going on a plane, once they get to a cruising altitude the cargo hold would be quite chilly anyway.","meta":{"section":"Cooking","utc":"1432994984"}} +{"text":"I have a regular strainer, and cheesecloth for yogurt.","meta":{"section":"Cooking","utc":1470834507}} +{"text":"I ordered Caribou steaks and sausages from Alaska, shipped frozen and overnight. It was simple, well packed, arrived in CA on time and still frozen solid. I had never had caribou and wanted to try it. It was rather extravagant, but I have no regrets and I still have a couple of steaks in the freezer. I've also ordered all manner of hot sauces, spices, dried chilies, peruvian chili pastes, and the like from Amazon and elsewhere (including Penzey's) and other than getting a package lost in the mail for some Summer Savory, I haven't had a problem.","meta":{"section":"Cooking","utc":1532993947}} +{"text":"I absolutely despise melons (Cantaloupe, Honey Dew, Watermelon, etc.) To me, it's by far the most offensive standardized fruit.","meta":{"section":"Cooking","utc":1554148046}} +{"text":"> the worst characteristics of an onion Onions are almost pre-cut! They couldn't be any easier to dice...","meta":{"section":"Cooking","utc":"1431714364"}} +{"text":"1) What sort of rice? 2) I use long grain/basmati. Put some rice in a pan. Rinse it a couple of times. Put your hand in, knuckle side down and rest it on the rise, then add cold water over the knuckle (~1\"). Put a tight, preferably glass lid on top, put over a med high heat. Look in and when the water has stopped bubbling and the rice looks dry, turn the heat off and leave the lid on for 15/20 mins. Then fluff with a fork.","meta":{"section":"Cooking","utc":1504452840}} +{"text":"The time we actually made it, we just made a roux in the roasting pan. The first instructor told us about toasting the flour separately. I could easily see both being right, but haven't tested it since I don't really use a brown roux very often.","meta":{"section":"Cooking","utc":1531374124}} +{"text":"It's not used in that part of the world, more in Middle Eastern and Mediterranean cooking. Try a specialty place or major chain over a Hispanic market (Do you have a whole foods or fresh market? They might have it...). It's not molasses, but a condensed pomegranate syrup, so you may be able to make your own by reducing the juice. Not sure, though. Good luck! Post pics if it comes out well.","meta":{"section":"Cooking","utc":"1355495756"}} +{"text":"Yeah, you're not talking about being in China and not wanting to eat the dumplings without first knowing what's in them. You're demanding someone like a steak medium-rare and woe be unto them if they want to put anything on it. Don't try to backpedal and cower behind cultural differences. Wave that intolerance flag high! (But yes, I would agree--though you weren't--that eaters to not go into a kitchen and make demands of a cook. Also rude. Especially in a different culture. What you were talking about, though, is steak. In America. And how it's a sin that people might want it warmer or cooler and with or without a sauce.)","meta":{"section":"Cooking","utc":"1443369037"}} +{"text":"Florida: stone crab or some mahi dolphin this sounds like a great idea I'm definelty going to follow this closely :D","meta":{"section":"Cooking","utc":1564013030}} +{"text":"Alabama boy here fried chicken or any type of chicken Alabamians love they some good chicken","meta":{"section":"Cooking","utc":1563828674}} +{"text":"Please take some pictures and post them in this sub when you do this next time.","meta":{"section":"Cooking","utc":1487937260}} +{"text":"Unrelated to OP\u2019s question, but what\u2019s the deal with Henkel knives?","meta":{"section":"Cooking","utc":1549832295}} +{"text":"add a splash of pickle juice to your fried chicken marinade","meta":{"section":"Cooking","utc":1558529859}} +{"text":"This is a cottage pie. Shepherds pie has lamb. :)","meta":{"section":"Cooking","utc":"1425419105"}} +{"text":"I scrolled all the way down to MAKE SURE skyline was mentioned lol","meta":{"section":"Cooking","utc":1563848166}} +{"text":"Bye Felicia.","meta":{"section":"Cooking","utc":1470346414}} +{"text":"I'll have to try that, thank you! Is there any hope for my current one? Can I just pop it back in the oven?","meta":{"section":"Cooking","utc":1462897221}} +{"text":"Cooking Know-How is a good technique-oriented book: >Knowing how to cook has challenged lots of men. Women, too. What most people learn is a specific recipe: how to make this pasta sauce, or that loaf of bread. What about learning how to cook in general? And not just the 'how' but the 'how come?' That requires a technique book. What you'll find in this book is an alphabetical list of sixty-five recipe-driven, technique-centered explications that build out into hundreds of dishes. Armed with the knowledge of the simple mechanics of a dish, the five or so steps it takes to make it, you can walk into the market, find what's fresh (or on special), bring it home, and have dinner on the table without any worries, any overly romantic pretensions, or any cookbooks piled on the floor: fresh every time\u2014and your way, too.","meta":{"section":"Cooking","utc":"1404616069"}} +{"text":"I'm glad I'm not the only one!","meta":{"section":"Cooking","utc":"1433019281"}} +{"text":"I\u2019m so glad you enjoyed it!","meta":{"section":"Cooking","utc":1546823459}} +{"text":"#Gravy. Sautee diced bacon. Get it about halfway cooked on med-high heat. Add onion, shallot, and garlic. Cook until soft-ish. Deglaze with bourbon (freedom wine). Reduce. Add flour. Should start to get chunky. (Bacon roux) Add stock. (Chicken stock, meat drippings, whatever) Add thyme and rosemary. Salt and pepper to taste. Strain if you want to, or don't. Put it on everything. Enjoy!","meta":{"section":"Cooking","utc":1451042647}} +{"text":"Sounds tasty! How could anyone take exception to a good meal like that?","meta":{"section":"Cooking","utc":1511063623}} +{"text":"Yea I thought about that as well, but I figure that most of the yeast-work is done during the biga stage before honey is added so it *should* be safe.","meta":{"section":"Cooking","utc":1541085812}} +{"text":"I can't wait to get it refurbed. I also found out that my mom had a smaller, wagner ware pan as well. About 6in across. Also needs refurbishing.","meta":{"section":"Cooking","utc":"1356579278"}} +{"text":"Scotland Butteries/Rowies - imagine its 200 years ago and you are a hairy-arsed North Sea fisherman. You are at sea for 2/3 weeks and need something that\u2019s bread like, but won\u2019t go stale. You invent the buttery...or rowie...or Aberdeen roll. It\u2019s like a normal roll, but with a lot of lard. Fast forward 200 years and we\u2019re still eating them. Best toasted, but will get nuclear hot.","meta":{"section":"Cooking","utc":1562020983}} +{"text":"> Osso Bucco Yum, but I can't do veal for ethical reasons and I don't like pork osso bucco.","meta":{"section":"Cooking","utc":1530830931}} +{"text":"Need to see some yolk to tell.","meta":{"section":"Cooking","utc":"1366822325"}} +{"text":"I can only eat it with cheese, bacon, or sour cream. Plain mashed potatoes or with gravy is just nasty","meta":{"section":"Cooking","utc":1557621315}} +{"text":"I got a new one for Xmas from my parents so I'm also looking for Food processor recipes! First one I made was a thai curry with potatoes, tofu, and dried new mexican chiles from Americas test kitchen","meta":{"section":"Cooking","utc":1546529673}} +{"text":"^(**Mouseover** or **click** to view the metric conversion for this comment)","meta":{"section":"Cooking","utc":1489560919}} +{"text":"No one said he could go concept-to-table in 30 minutes, just that he could cook it in 30 minutes.","meta":{"section":"Cooking","utc":1466710851}} +{"text":"Tell me though, have you ever replaced the plastic gears in your mixer? How easy was it to obtain the replacement gears, at what cost, and how easy was it to replace them? Have you ever owned an earlier model that had to be scrapped because it didn't have these fantastic sacrificial gears? For all the posts I've read that claim that this was a design decision to make the mixers last longer by allowing you to just replace the broken part I say bullshit. KitchenAid, or whomever the current owners of that brand name are, know damn well that 99% of their mixers that break will never be repaired but simply be replaced with new ones, and they've done their best to make sure it stays that way.","meta":{"section":"Cooking","utc":"1421302061"}} +{"text":"Post it over at r/CopycatRecipes!","meta":{"section":"Cooking","utc":1525824659}} +{"text":"Hahaha, I'm Chinese and I never understood why other Chinese people ate rice in between the 'cai', cause it was so much tastier to make mini mixes (rice + some hong shao rou, rice + some bok choy, rice + both) as you eat depending on what you feel like tasting at that moment. You're right though, most Chinese eat rice and the 'dishes' in separate bites. My family's weird or something.","meta":{"section":"Cooking","utc":1463082587}} +{"text":"pft. I get butter.","meta":{"section":"Cooking","utc":"1436908813"}} +{"text":"\"Soul, Passion, and Love do\" What does this even mean? He's cooking and he seems very passionate about it. That isn't going to make the food taste any better though. Soul isn't even a real thing. Your posts are also devoid of any actual examples...","meta":{"section":"Cooking","utc":"1388707296"}} +{"text":"We had \"friends\" stay with us longterm, and I gave them the same rundown. Basically: no sharp knives or wood in the dishwasher, no metal on the nonstick pans. They did both. I had to replace all but one single pan once they left.","meta":{"section":"Cooking","utc":1546626635}} +{"text":"consider getting an immersion blender if you need a blender, much better for soups, sauces etc","meta":{"section":"Cooking","utc":"1354137017"}} +{"text":"Everyone","meta":{"section":"Cooking","utc":1555475166}} +{"text":"American cheese is realistically there as a source of the sodium phosphate/sodium citrate, potent emulsifiers. They will ensure a smooth and creamy cheese sauce without the usual dilution of bechamel.","meta":{"section":"Cooking","utc":1542337549}} +{"text":"I\u2019ll check it out, thanks","meta":{"section":"Cooking","utc":1548694523}} +{"text":"Her meatloaf is fucking amazing!","meta":{"section":"Cooking","utc":"1374037504"}} +{"text":"Can't believe it's almost been a decade. But his whole turkey recipe was the biggest thing i cooked at the time as a newbie.","meta":{"section":"Cooking","utc":1516336420}} +{"text":"Pros, everything. I've had 3 or 4 different immersion blenders and it works better in every way. The only con I can think of is that the head is larger than most immersion blenders, so it won't fit in small cups. It comes with a nice measuring pitcher that fits perfect though.","meta":{"section":"Cooking","utc":"1401819806"}} +{"text":"You could try borage leaves which have a slightly cucumbery flavour.","meta":{"section":"Cooking","utc":"1345556115"}} +{"text":"First you can boil the asparagus for a few minutes and then wash it.","meta":{"section":"Cooking","utc":1530522601}} +{"text":"It's my guilty pleasure. There was a point in my life, while I owned the steakhouse, that I had to keep my A-1 love a secret. I never had it with steak, but I did keep a bottle in my fridge. Every once in a while, late at night, I'd sneak downstairs into my kitchen, and have a teaspoon of A-1. Just for my fix.","meta":{"section":"Cooking","utc":"1350782466"}} +{"text":"I liked it. After you started eating it from the cutting board I was a little disappointed you didn't wash it down with a nice stout. Also I dug the two pan flips. Very Guy Ritchie.","meta":{"section":"Cooking","utc":1458457565}} +{"text":"I just throw in butter and sour cream. I rarely have milk around anyway...","meta":{"section":"Cooking","utc":"1327679575"}} +{"text":"Yeah, I just don't do the \"hot pan\" part of this. The film is to prevent rust, but when I got o use it the pan goes on the heat, oil goes in and then items to be cooked. Sometimes I use a hot pan and cold oil, some times I heat the oil first, depending on what I am cooking.","meta":{"section":"Cooking","utc":"1417627752"}} +{"text":"before you do any of these things you want to wash the machine oil off of it and season it. i would use grapeseed oil for that http://www.wikihow.com/Season-Cast-Iron-Cookware","meta":{"section":"Cooking","utc":"1390944187"}} +{"text":"Bruuuuh don't forget about the pretzel crust pizza","meta":{"section":"Cooking","utc":1449261975}} +{"text":"As long as you both agree on how to LOAD the dishwasher properly =)","meta":{"section":"Cooking","utc":1550933857}} +{"text":"To make it really simple sometimes I'll cook it up with a few scoops of good hot salsa.","meta":{"section":"Cooking","utc":1507172544}} +{"text":"Chicken Paprika TL;DR version: ~Saute onions ~Cook chicken with salt,pepper, paprika ~Pour in water/broth ~Simmer for 15 (ideally at least 40 mins) ~Wisk in flour ~Remove from heat ~Add sour cream ~Serve over rice, egg noodles, or bread dumplings or in a bowl like goulash Beef Stroganoff TL;DR version: ~Saute mushrooms and onions ~Brown thinly sliced steak ~Add a little water and flour ~Season with tarragon and nutmeg (a little goes a long way) ~Simmer for 15-25 mins ~Remove from heat ~Add sour cream ~Serve over egg noodles or plain I make these almost once a week. These are two of my biggest comfort foods and can be made simply or with lots of attention to detail.","meta":{"section":"Cooking","utc":"1437328765"}} +{"text":"It's expensive and doesn't make food that's any better, just keeps you from royally screwing up. If you don't burn your dinners, you shouldn't need one.","meta":{"section":"Cooking","utc":1457734557}} +{"text":"I would keep them for an emergency or late night snack use until you can replace them. I like to keep a few of the empty bottles for spice mixes so maybe you can make use of a few of yours.","meta":{"section":"Cooking","utc":1471148285}} +{"text":"Well, I am now.","meta":{"section":"Cooking","utc":"1328847788"}} +{"text":"Agreed, I have two fancy garlic presses just buried in some drawer. I can peel, smush and chop a clove of garlic in the time it would take me *find* my garlic press, forget cleaning it. Maybe if you're doing something where you need to crush two entire heads of garlic, but in that case you could use a food processor.","meta":{"section":"Cooking","utc":1528161643}} +{"text":"Everyone will have different needs (obvious from the posts below). How comfortable are you with cooking? Do you enjoy cooking (if you do you will want more kitchen supplies) or do you cook just enough to get by? If you give us more info we can tailor our comments accordingly. That said I will offer up my suggestions as well. (Sorry for the length) Essentials: * Crock pot. - Get one. Seriously. MarkerBear made an excellent point about the amazing feeling of coming home to a warm meal. Plus you will almost always have left overs. If you are cooking for 1 or two a 4 quart crock pot should be enough, any more you might want to upgrade to a 6. * Two frying pans of different sizes - 8\" and 10\" are the most common, though you may want to shoot for a 12\" in case of company/large items. * 2-3 sauce pots. - small medium and large, preferably with lids. If you are on a budget start with the small and medium. * Cookie sheet - at least one. These are great for cookies, but also for any \"quick\" reheat of leftovers, oven nachos, pizza, etc. * Spoon, spatula, tongs- it's best if you have a couple, but at least have one of each. If you have non-stick pots make sure they are wooden or that heavy rubber. * 4 place settings - plates, cups, bowls, utensils. You don't want to have to wash dishes every day. * Pairing knife and a larger knife - These are my all time favorite pairing knives (http://www.amazon.com/Rada-Cutlery-Regular-Paring-Aluminum/dp/B000FZXB6U/ref=sr_1_1?ie=UTF8&qid=1378920414&sr=8-1&keywords=rada+paring+knife) * Cutting board Like others have said, get your salt and pepper, but then buy spices as you need them. You will learn which to buy in bulk as time goes on. Also buy oil, vinegar, flour, and sugar and keep on hand always. Nice to have: * Toaster Oven - These are great for a fast meal as they don't take so long to heat. * Extra place settings = not having to run the dishwasher as often/wash them by hand so soon * A variety of cooking utensils - same reason as above * Casserole pan * Drying mat - especially in the case of no dishwasher * Full knife set - most people list a chef's knife as essential, I didn't have one in college, and I survived without it, but they are nice to have. * Cast iron is amazing, but I wouldn't call it a \"college student\" requirement. * I also like to keep pasta and sauce, garlic, onions, and potatoes on hand. A great idea, like many have said, is to make extra food and freeze it. I also like to chop onions and potatoes and freeze them as well so prep time in cooking is faster. *Edit: Tried to fix formatting, ended up making it worse. Sorry!!!*","meta":{"section":"Cooking","utc":"1378920672"}} +{"text":"masturbation is GENOCIDE. Repent or face an eternity in damnation...!","meta":{"section":"Cooking","utc":1546329623}} +{"text":"More oil Or shit, deglaze that into a dope sauce. To me that looks like flavor, never a bad thing","meta":{"section":"Cooking","utc":"1438743536"}} +{"text":"The usual instruction is to add half of the milk, mix until free from clumps, and then add the rest of the milk and mix again. Mixing with half of the milk helps in reducing clumps.","meta":{"section":"Cooking","utc":"1335307239"}} +{"text":"How is Chinese food not international just because there are people of Chinese origin that are American? You wouldn't go to a Chinese restaurant and say 'I'm going out for American food tonight.'","meta":{"section":"Cooking","utc":1549551221}} +{"text":"Man, make some carbornara with a poached egg on top each serving for dinner one night. That'll help you get rid of a couple eggs. That's all I got.","meta":{"section":"Cooking","utc":1554322879}} +{"text":"Quiche/frittata (sp?) Cheater Fish Taco--put cooked white fish into tortilla with anything you like (usually lettuce or cabbage is part of this) plus sauce made by mixing mayo, capers, and lemon or lime. Baked butternut squash. Sick it in the oven whole and come back when it's easily pierced with a fork. Then cut out all the good parts and toss or mash with brown sugar/honey/cinnamon/butter or whatever you like.","meta":{"section":"Cooking","utc":"1415238208"}} +{"text":"Cook them on a grill instead. BBQ is for meat that you want to smoke for a long period of time, and steak is best when cook over high, direct heat. I personally would cook that in the hottest cast iron skillet I could fine, about 3-4 minutes per side, until it was 130F in the very center.","meta":{"section":"Cooking","utc":"1442185368"}} +{"text":"*Direct link**: http://www.foodnetwork.co.uk/recipes/black-pepper-biscuits.html --- ^^I'm&#32;a&#32;bot&#32;-&#32;Why?&#32;-&#32;Ignore&#32;me","meta":{"section":"Cooking","utc":1534637538}} +{"text":"Pulled pork is usually made from pork shoulder which has a lot more fat then a pork loin.","meta":{"section":"Cooking","utc":1495420610}} +{"text":"Yeah, you're a prime example.","meta":{"section":"Cooking","utc":1563203480}} +{"text":"Exactly","meta":{"section":"Cooking","utc":1507824115}} +{"text":"I live in central U.S. and In my experience macaroni is not used to describe any other kind of pasta here. Usually when people say macaroni what they mean is macaroni and cheese. Which is macaroni pasta with a cheese sauce. mac and cheese","meta":{"section":"Cooking","utc":"1353296238"}} +{"text":"Haha, I like this. Very sweet.","meta":{"section":"Cooking","utc":1545761736}} +{"text":"rice wine vinegar","meta":{"section":"Cooking","utc":1512443501}} +{"text":"I recommend buying a ceramic bowl and/or plate and washing it in the bathroom sink. You can probably find cheap bowls/plates at a thrift store, like Goodwill, or at a Target or Walmart. And that way, you have something to microwave food in. Personally, I don't like microwaving plastic. My husband just came back from a month long business trip where he had to stay at a hotel. He got by making mexican food in the microwave using frozen vegetables. I would also suggest opting out of the foreman grill and going with a toaster or a rice cooker instead, as they are more versatile.","meta":{"section":"Cooking","utc":1458669215}} +{"text":"Mel's Kitchen Cafe https://www.melskitchencafe.com/ --so many great recipes from this site (her recipe for \"Perfect Cinnamon Rolls\" has become a holiday tradition in my family)! There's a section called \"The Best Recipe\" that has her favorite, tried and true recipes. One of those favorites just so happens to be chicken enchiladas https://www.melskitchencafe.com/white-and-green-chicken-enchiladas/","meta":{"section":"Cooking","utc":1518996815}} +{"text":"Doing God's work.","meta":{"section":"Cooking","utc":1542426229}} +{"text":"They're a little sweet for me, but it was surprisingly good and filling.","meta":{"section":"Cooking","utc":1552120077}} +{"text":"Same. Also a t-shirt.","meta":{"section":"Cooking","utc":1510300764}} +{"text":"Check out their noodle and snack sections and produce/meat/seafood departments, most also sell things like woks, steamers, rice cookers, adorable plates and bowls, bento boxes, etc. Stock up on the basic condiments and spices for Asian cuisines. These links may be useful http://www.sheknows.com/food-and-recipes/articles/1127388/asian-grocery https://www.craftsy.com/blog/2014/03/shopping-at-asian-markets/ https://www.reddit.com/r/EatCheapAndHealthy/comments/5461mr/what_do_you_buy_at_the_asian_grocery_store/ https://mykoreankitchen.com/essential-korean-cooking-ingredients/ https://kimchimari.com/basic-korean-pantry-list-of-essentials/ https://www.maangchi.com/guide/essential-ingredients","meta":{"section":"Cooking","utc":1502137196}} +{"text":"Mashed potatoes with peeled skin is better in my opinion. Yes, I know I'm a savage","meta":{"section":"Cooking","utc":"1441116861"}} +{"text":"Excellent re use idea!","meta":{"section":"Cooking","utc":"1435217417"}} +{"text":"yum! great idea do you cook them the same way, over a flame?","meta":{"section":"Cooking","utc":1469593626}} +{"text":"Leave it, it comes off later Score at 1 inch intervals down to but not into meat. Use the ATK method I just posted. Cut away fat cap when carving. Save to render for beef tallow if you want it.","meta":{"section":"Cooking","utc":1482245058}} +{"text":"Well, OP can think about the requests versus what the mother contributes and come to that conclusion on their own. I never said they should just go ahead and do everything requested.","meta":{"section":"Cooking","utc":1547681540}} +{"text":"> Lastly, elaichi ought to be ground fresh - whole seeds straight from the pods are unpleasant to bite into. This is preference presented like fact. My family and I have always used the whole cracked pods, the little seeds are not bothersome, particularly when they are cooked and softened. Also, haldi has a very distinct flavor, I would probably avoid putting it in halwa, though I agree the food coloring is unnecessary. I like the pale pinkish color it takes on naturally. But again this is also a matter of preference.","meta":{"section":"Cooking","utc":1507617451}} +{"text":"What a stupid question. You couldn\u2019t google \u201ccan I eat raw bacon?\u201d","meta":{"section":"Cooking","utc":1541285712}} +{"text":"It doesn't heat anything up? And no a 25 dollar blender cant achieve the same thing","meta":{"section":"Cooking","utc":"1406077440"}} +{"text":"Cheese","meta":{"section":"Cooking","utc":1470573529}} +{"text":"Its all dependent on the carbonizer. If the high ends are natural sparkling then either it's naturally carbonated or they use a very fine apparatus to inject the CO2 bubbles making them very small. My Sodastream has a huge spear that shoots out tremendously large bubbles. Just the way it is.","meta":{"section":"Cooking","utc":1541884915}} +{"text":"I've discovered curry with drumsticks and it's amazing. Tastes much better than chicken breast and is much cheaper. Getting the spices is gonna hurt the bank but after you have them it's a 10/10 $2-3 meal.","meta":{"section":"Cooking","utc":1550645927}} +{"text":"Little portobellos, or crimini just put them in a roasting pan with vegetables on you next roast. Add broth, sauce, whatever. When you serve put some of the shrooms with the veg and meat. They absorb the broth and commingle the flavors. I find the mushrooms absorb ALL the flavors and celebrate the entire profile of the meal in a few bites. Yum!","meta":{"section":"Cooking","utc":1462773185}} +{"text":"Point me in the direction of good seafood pls, haha","meta":{"section":"Cooking","utc":1518813115}} +{"text":"It\u2019s so much easier to clean as you go than have the whole mess to clean after you are tired from cooking!","meta":{"section":"Cooking","utc":1527883741}} +{"text":"Oh wow! Thanks for mentioning this. A couple years ago we had dinner at a Peruvian restaurant in Miami, and my 18 month old daughter had the \u201cchildren\u2019s meal\u201c, which was a plate of fresh pasta dressed in a delicious yellow pepper creamy sauce. Unlike most children\u2019s meals which are some sad processed food, this one was so delicious that we kept stealing bites when she wasn\u2019t looking. I never knew what that sauce was, and tried unsuccessfully to replicate it in my kitchen via guesses. Thinking this is what it was, or some mild variation thereof.","meta":{"section":"Cooking","utc":1558788798}} +{"text":"Rice pudding","meta":{"section":"Cooking","utc":1515081105}} +{"text":"No joke, anyone willing to make risotto well for their date is tearing it up.","meta":{"section":"Cooking","utc":1513058478}} +{"text":"I roast my bacon on a rack in the oven. That way the bacon isn't sitting in the grease. After it comes out I'll press it between a few layers of paper towel to get the rest off. To me washing it is overkill - bacon isn't health food and I don't eat it often enough to need or want a healthier alternative. It is a treat.","meta":{"section":"Cooking","utc":1505760331}} +{"text":"You are a godsend! I have been looking for this style of knife for a minute now!!!! Thank you for the amazon link, this is exactly the info I needed","meta":{"section":"Cooking","utc":1558369603}} +{"text":"Yes. You could grill/blacken tomato, tomatillo, peppers, etc. Get: torch, bbq tongs, heat resistant gloves. Safety goggles, steel toed boots and a Nomex suit are options - safety first. Put on gloves. Light torch. Place torch on stable, solid surface. Pick up the item to be charred with tongs and apply to flame until desired level of doneness is reached. Turn off torch. Place charred item in a brown paper bag for 5 minutes (make sure the item is not on fire first!). Think of the torch as a portable grill with one big venturi.","meta":{"section":"Cooking","utc":1483727819}} +{"text":"Make some poke","meta":{"section":"Cooking","utc":1522846830}} +{"text":"That indeed is a Shun knife. Some of, if not the, priciest knives around.","meta":{"section":"Cooking","utc":"1350497390"}} +{"text":"You can freeze it in it's container and thaw it in the fridge before. It firms it up when you're cooking and it'll retain less moisture. I know it's counter-intuitive but it's similar to how meat is dry after being frozen.","meta":{"section":"Cooking","utc":1510618713}} +{"text":"Throw in a head of broccoli while the spaghetti is cooking which you are at it. Drizzle with a bit of lemon to serve.","meta":{"section":"Cooking","utc":1529376516}} +{"text":"https://www.youtube.com/watch?v=513je2VQZ2c","meta":{"section":"Cooking","utc":1520549176}} +{"text":"If you aren't committed to oven roasting the turkey... Consider deep frying. It's a bit dangerous if you ignore all safety procedures (turning the gas off when adding the bird to the oil, not overfilling the oil, lower the bird in slowly etc). It's juicy, the skin is nice and crispy, it doesn't retain oil, and takes 1/5th the time of cooking... About 3 minutes a lb vs 15 min per lb in the oven.","meta":{"section":"Cooking","utc":1507873755}} +{"text":"What I like to do when I find myself with an over abundance of squash or zucchini is to slice it into real thin slices, maybe about a quarter inch thickness. I then saute small chunks of Italian sausage and some onion. Once its started to caramelize, throw in the veggies and put a lid on. Turn it down to a low simmer and let it stream till fork tender. Little salt and pepper...yum. Quick, easy, and will help with the amount you have :)","meta":{"section":"Cooking","utc":"1378582012"}} +{"text":"Turns out it's not dairy free, it's lactose free. They're in the fridge chilling!","meta":{"section":"Cooking","utc":1466183605}} +{"text":"I cook almost every meal at home. Yet still, somehow, I manage to occasionally forget I'm cooking. It's amazing that I've not burned my place down. I live in a railroad and my living room is the furthest room from the kitchen. So by the time the smell gets back here, whatever is burning is super burnt.","meta":{"section":"Cooking","utc":"1445173360"}} +{"text":"I've worked as a line cook for the past two summers, and have been going to university the rest of the time. To answer your question, I'd say you'd learn a huge deal working on line. I learned time management and optimization skills that are transferable from restaurant kitchens to chemistry labs. Plus, you'll also pick up fundamentals of food prep and safety, knife skills and care, etc. to say the least. So yes, it has certainly helped me and I'd say it would you too. In terms of actually getting a job with that chunk of time, it really depends on the season you apply in (if the restaurant has seasonal spikes in business) and the quality of that restaurant. Most likely you'll have to either spend a chunk of time in the dish pit or at the bottom of the line before really getting the skills you're looking for. I worked my way up from the dish pit and was offered a spot on the second highest station on line in two summers, so it can certainly be done. My advice, apply everywhere you can ASAP. Chances are someone will want to pick you and have you trained up for the summer rush. **TL;DR:** Yes, it's worth it. Apply everywhere and grab any chance you can to start from the bottom.","meta":{"section":"Cooking","utc":"1421181237"}} +{"text":"It was, it was peanutbutter icecream with liquid peanut butter and peanutbutter fudge....I never hurt so good in a long time.","meta":{"section":"Cooking","utc":"1342100218"}} +{"text":"The Instant Pot Duo is really good and the standard appliance out there. It is about $70. They have a higher end model Ultra that has some awesome new features, but its $150 at full price (I am sure there are deals going on all the time).","meta":{"section":"Cooking","utc":1541358988}} +{"text":"Sure, here is our store. Just a heads-up we don't have most of our dent and scratch on here and we're just swamped, but there's still a few pickings here. We'll probably have a big update in January once returns come in and price those to move: http://stores.ebay.com/theboardboutique/","meta":{"section":"Cooking","utc":1480372321}} +{"text":"I'm a bot, *bleep*, *bloop*. Someone has linked to this thread from another place on reddit: - [/r/u_develishcurves] Good easy cheese sauce recipe? &nbsp;*^(If you follow any of the above links, please respect the rules of reddit and don't vote in the other threads.) ^\\([Info](/r/TotesMessenger) ^/ ^[Contact](/message/compose?to=/r/TotesMessenger))","meta":{"section":"Cooking","utc":1530393571}} +{"text":"As a scuba diver I've speared and cooked within hours lots of flounder. It was way better than anything I've ever bought. My neighbor has given me fresh striped bass (and tuna once), and that was perhaps the best fish I've ever eaten, also eaten tons of same day bluefish.","meta":{"section":"Cooking","utc":1457044005}} +{"text":"Wow, I love chai and I love creme brulee... genius to put them together. Got to try this one, thanks!","meta":{"section":"Cooking","utc":1486782438}} +{"text":"Pasta with garlic and butter. Maybe some fresh herbs if there's any in the garden.","meta":{"section":"Cooking","utc":1449249538}} +{"text":"As it happened, I was completely mistaken about where this dough came from (I dug the bag out of the trash to double check). It was from a small grocery store (Stew's) and was absolutely the worst pre-made dough I'd ever bought. It was just ... tasteless. It probably *would* have been better if it came from the deli (they have a pizza parlor attached, and I've always liked their pizza), and even the dough I get at the Pepperidge Farm outlet is better and tastier. I'm probably going to end up making my own dough, but it just seems so ... messy. And I consider myself 'pastry-challenged'. Nothing ever seems to turn out right, even when I'm religious about following directions :(","meta":{"section":"Cooking","utc":"1422739267"}} +{"text":"She's not a fan of eggplant! I asked her about that first hahaha Sorry, I should make that clear in the OP.","meta":{"section":"Cooking","utc":1547853825}} +{"text":"I add fish sauce to chicken pot pie. Sounds icky, but it makes the end result *so* much savorier.","meta":{"section":"Cooking","utc":1545961716}} +{"text":"America's Test Kitchen episode on Food Processors","meta":{"section":"Cooking","utc":1514253538}} +{"text":"Thank you barkingcat for voting on ThisCatMightCheerYou. This bot wants to find the best and worst bots on Reddit. You can view results here. *** ^^Even ^^if ^^I ^^don't ^^reply ^^to ^^your ^^comment, ^^I'm ^^still ^^listening ^^for ^^votes. ^^Check ^^the ^^webpage ^^to ^^see ^^if ^^your ^^vote ^^registered!","meta":{"section":"Cooking","utc":1518650926}} +{"text":"That's a very easy fix - mix the oil/herbs/garlic, season it, basically everything except the vinegar. Then add the vinegar to taste. It's actually the way we do it at the restaurant I work at. We make a big batch of all the herbs, garlic and oil, season it, and then very finely dice some red onion and marinate it in red wine vinegar (to cover). When someone wants a side of chimichurri, we spoon some of the herb/oil mix into a bowl, and then add some of the onion/vinegar to taste. Keeping them separate this way is preferrable in a restaurant setting because without the acid, the herbs will stay green and bright for days, whereas if they were mixed with the acid they would turn color within the hour.","meta":{"section":"Cooking","utc":1531508545}} +{"text":"Never got the hate for olives, good af on a pizza","meta":{"section":"Cooking","utc":1554175386}} +{"text":"Marsala","meta":{"section":"Cooking","utc":1495562980}} +{"text":"Oof, sorry to hear that. Yeah, I make pretty much all my soups in my crock pot - I just throw the stuff in there after a rough chopping and then come back in the afternoon for food.","meta":{"section":"Cooking","utc":1476149053}} +{"text":"Damn that awesome, thanks!","meta":{"section":"Cooking","utc":1484595285}} +{"text":"Plus the iPad faces away from where you'd get the knives out, so it's really for your guests to play with the iPad while you cook.","meta":{"section":"Cooking","utc":"1391711706"}} +{"text":"In the grocery store, Hershey\u2019s makes them","meta":{"section":"Cooking","utc":1549116168}} +{"text":"And at the end of the day, that's all that matters, right?","meta":{"section":"Cooking","utc":"1327293675"}} +{"text":"Would you say garlic and onions are essential to tomato sauce? I don't personally mind them but I plan on cooking this for people that might. And I've seen garlic and onions in like every recipe","meta":{"section":"Cooking","utc":"1398872587"}} +{"text":"A friend and I do in-home dining experiences. It's a mix of catering and private chef. Essentially we do wine-paired, multi-course dinners for people.","meta":{"section":"Cooking","utc":1555592266}} +{"text":"I did not take ant unfortunately. However it was very pale and did not look the most appatizing while the skin was still on. Once carved and the skin removed it looked just like reguallar carved turkey however.","meta":{"section":"Cooking","utc":1514256348}} +{"text":"Also Wake Up Dead","meta":{"section":"Cooking","utc":1506496426}} +{"text":"Aren't those the beans you'd use to make mapo tofu? If so, that would be a very tasty dish to use them in.","meta":{"section":"Cooking","utc":1527949694}} +{"text":"Id put it in the trash and just tell him how delicious it was.","meta":{"section":"Cooking","utc":1530857096}} +{"text":"Use vacuum sealer to preserve it. Bacteria cannot survive the vacuum circumstance so a vacuum sealer is great for leftover.","meta":{"section":"Cooking","utc":1467704559}} +{"text":"I sliced myself trying to pull an avocado pit off of my knife with my bare hand. I use a paper towel now.","meta":{"section":"Cooking","utc":1548353973}} +{"text":"I believe the term is voluntold... As others have noted, for that size crowd frozen can still turn out great, especially if you have a good selection of condiments. For a made from scratch recipe, my favorite is the following: - ground meat - egg - caramelized onions - Worcestershire sauce - fresh cracked pepper And I love cheese, but for a group that large there is always someone that doesn't.","meta":{"section":"Cooking","utc":"1434054036"}} +{"text":"This is one hurts! The man inspired me to start cooking. Showed me that the best dishes are the ones that can bring people together to talk, love, laugh and live. I don't get too caught up in celebrity deaths but I am truly distraught, confused and sad! RIP Tony!","meta":{"section":"Cooking","utc":1528463002}} +{"text":"It can last a week or more just in the pot with the lid on. I make big batches of a meal and do this each time. I eat the same meal(as one of the three meals) for a week or however long it lasts. Works out okay.","meta":{"section":"Cooking","utc":1542679330}} +{"text":"You mean like the back of a Volkswagen?","meta":{"section":"Cooking","utc":"1423058481"}} +{"text":"I have not used juniper in my life. I love gin though and that's enough for me to try it. In this 10L batch how much would you have added?","meta":{"section":"Cooking","utc":"1388890422"}} +{"text":"Yes it is. Just a different kind from the one you're used to. In Central America and Mexico it's very popular to use both fish and shrimp (sometimes even octopus or conch, it's delicious).","meta":{"section":"Cooking","utc":"1377465364"}} +{"text":"I recommend starting with the recipes at David's Free Recipes and then modifying to get closer to what you're aiming at. I've made his taquito and shredded chicken burrito recipes and they are pretty darn close to Albertos'.","meta":{"section":"Cooking","utc":"1418409722"}} +{"text":"Uses liquid smoke, says brining doesn't make a difference, browns the roast before slow cooking instead of after: that's a downvote.","meta":{"section":"Cooking","utc":"1360167766"}} +{"text":"####Whole fish - Steamed in a banana leaf (or tinfoil) As promised to lacewingfly: *This is my favourite method of cooking a whole fish. I generally use snapper, but any white fish will work, it just needs to be a *reasonably* flat fish. The banana leaf can of course be substituted for tinfoil, but the flavour released from the leaf makes it worth it. The seasonings I am using here are for a ginger and garlic taste, but really you could use any asian seasonings (I've done this with thai green curry paste very successfully).* *This recipe is best cooked on a bbq (grill), but absolutely still delicious if cooked in the oven, so don't worry if you can only do indoor cooking, it'll still rock.* *As usual, all of my quantities are approximate. I eyeball ingredients and add more or less of certain things to my own personal taste, so they are a rough estimate. It seems like there are a lot of steps below, but they're all easy I promise.* OK here we go: ***What You'll need:*** * Whole snapper or similar, scaled, gutted, cleaned, spines removed. Your fishmonger will do this for you if you ask them nicely (if you do this yourself be very careful with the spines on a snapper, they are SHARP AS FUCK!) * Stalk of lemongrass * Spring onions (some for cooking, some for garnish) * Fresh garlic * Fresh ginger (I often advocate jars of minced garlic and ginger, but here fresher is better) * Light soy sauce * Kecap Manis (sweet soy sauce, should be easily available) * Mild Long green chilli (we don't want this to be too hot as it will over power the fish) * Juice of 1 lime * Some thai fish sauce * Some finely ground black pepper * A banana leaf (or two small ones, or a pandan leaf, or tinfoil if all else fails) ***What you need to do:*** 1. Start heating up your grill, bbq, or oven 1. Take your banana leaves and soak them in warm water to soften them up a bit and make them a bit more pliable. 1. Peel a thumb sized piece of ginger and slice as thin as humanly possible 1. Peel three cloves of garlic and do the same 1. Take the lemongrass stalk, peel off the outer leaves slice the white part of the stalk, again as thin as you possibly can, do the same with the chilli (use as much or as little as you prefer) 1. Chop two of your spring onions and slice them on the diagonal (these don't need to be too finely sliced) 1. Put all of this in a pestle and mortar and give it a bit of a bash! We aren't trying to make a paste here but a bit of a bruising to release the flavours of the woody ingredients like lemongrass and ginger. 1. Combine (approx) 1tbsp Kecap Manis, 1tbsp light soy sauce, 1/4 tsp fine ground pepper, 1tsp fish sauce, juice of half the lime. Now check the balance! Is it too salty? Add some more lime juice. Is it too sour? Add some more Kecap manis. lacking salt? Add some fish sauce. Balance it out and get it right, trust your palate. (as an aside I tend to keep this one a *little* on the salty side, but that's just my taste.) 1. Once you're happy with the balance of the seasoning sauce, add your ingredients that you have sitting in the pestle and mortar. 1. Give it a mix. Doesn't it smell awesome? It smells like holidays! 1. Grab your fish, and a sharp knife. Slash the fish right down to bone in a few places, both sides of the fish. 1. Put it on a plate and get that delicious sauce all over it! In the slashes you made, in the cavity, on the skin, everywhere! Reserve a little bit of the solids from the sauce. 1. I'm going to have to be a little vague with wrapping instruction I'm afaid, as it depends on the size and shape of your leaves and your fish. Take your Banana leaf and lay it out flat. You are going to want a double layer of banana leaf if you are going to cook over fire or direct heat. Place the fish onto it and pour the remaining sauce over it. 1. Now you need to wrap it. Do it whatever way you can. Use soaked bamboo skewers or soaked twine to secure it all tight (I personally find skewers the best method, thread them through like you are sewing) 1. Lower the heat on your grill, you don't want to burn the leaf badly. It can stand up to some heat but not a high grill. 1. Place the package on the heat and leave it alone. If your bbq has hood, close it. 1. Cooking time depends on the size of the fish. Use your judgement. For a fish big enough to feed two people I reckon it takes about 15 mins over a medium low heat. I'll have to leave this step up to you. 1. While the fish is cooking take two spring onions and slice them paper thin on the diagonal, or cut into matchsticks, these are your garnish (or you could use some coriander leaves if you like it) 1. Presentation time: use a scissors to cut the parcel open *at the table*. OMFG when your guests get that smell bursting out when you open the parcel they are likely to foodgasm. Sprinkle in the chopped spring onions. I usually serve this just with small bowls of good basmati rice sitting on plates, and some stir fried asian greens (bok choi, kai lan, choi sum, whatever) and let people help themselves to fish. I prefer this method of serving, it's a bit more social. 1. Drink lots of ice cold beer. 1. Eat lemon or mango sorbet for dessert. 1. Have fun! I'm always open to comments and constructive criticism, so feel free to tell me what you think. I think this could be greatly improved if served with coconut rice. Has anybody got any tried and tested recipes for coconut rice?","meta":{"section":"Cooking","utc":"1328909220"}} +{"text":"> kitchen rule #1: Don't insult the person who is within arm's reach of the knife rack. A similar thought crossed my mind, but it was a bit too dark to post ;)","meta":{"section":"Cooking","utc":1556881334}} +{"text":"Red onion goes green. Beetroot is good, so are strawberries (separately)","meta":{"section":"Cooking","utc":1533416118}} +{"text":"yes, thank you!","meta":{"section":"Cooking","utc":1449699166}} +{"text":"Yup. It's a very modern luxury to get full measurements for recipes. It does make things feel a bit spoon fed though. I mean if you're making say, a chilli, do you really need to know the precise amount of seasoning? I found it helped to fret way less about measurements and just taste frequently.","meta":{"section":"Cooking","utc":1559571662}} +{"text":"This, my ability to know what time it is without a clock and weather predictions make my SO think I'm a witch!","meta":{"section":"Cooking","utc":1564227382}} +{"text":"Honestly it is a bit intimidating to try to boil noodles in it but i can imagine it's convenient","meta":{"section":"Cooking","utc":1515004375}} +{"text":"I'd really love to try them. I'm just skeptical as to buy something at a restaurant thatll be pricey and not enjoy it.. then I also don't want to buy something at home and not be sure as to what it's supposed to be like once its cooked.","meta":{"section":"Cooking","utc":1543077330}} +{"text":"I do that too out of laziness I feel like if it\u2019s high enough quality meat to be eating rare or medium rare, it\u2019ll be fine","meta":{"section":"Cooking","utc":1545140004}} +{"text":"Adding mushrooms, tomato, parmesan, anchovies, etc, is no different than adding MSG, you are still adding glutamates. Just like any other ingredient, you have know how to incorporate it. Mom's had accent and sprinkled it like magic flavor dust but that's not the right way to do it. It should be used in small amounts to ACCENT a dish by adding some underlying savory flavors that add complexity. Glutamate is glutamate regardless of whether it's from your mushrooms or from the shaker. Just like the salt in soy sauce is the salt you sprinkle.","meta":{"section":"Cooking","utc":"1386479243"}} +{"text":"Looks like a good size to be stuffed! I don't have an exact recipe but if you google \"stuffed pumpkin recipes\" I think you could add wild rice, nuts, dried fruit, or do a savory bread pudding and bake it inside! It would make a beautiful display cutting into it at the dinner table. I plan to try something like this for thanksgiving !","meta":{"section":"Cooking","utc":1477200527}} +{"text":"Agreed. Just throwing it out there that some of us really appreciate the mod team's sticking to the text posts. I've been in many other subs where it just turns into a race for karma after so many people subscribe, and quality tanks without a massive and strict moderating team. Much easier to just go self-posts only. Clean and without the karma whoring.","meta":{"section":"Cooking","utc":"1412122913"}} +{"text":"I feel similarly. I need somebody to say \"hey, I'm really in the mood for...\" before I know what I'm about to cook.","meta":{"section":"Cooking","utc":"1395025557"}} +{"text":"There are a lot of ways to get to soft veggies, but here in the American South, we go for low and slow. For peppers, if you want them as a separate dish, slice 4 peppers into strips, fry in a little fat to get some browning, then put them in a covered casserole at 300F, with a little stock for 45 minutes for about 6 servings. ... and in general, you will find that American South recipes go for either absolutely raw/minimally cooked veg or cooked till a flavorful mush veg. There are some fermented relishes in the basic repertoire, but most are either near raw or soft.","meta":{"section":"Cooking","utc":1470017914}} +{"text":"I really love the combo of pickles and hamburger. Though not that fancy, it's my favorite combo.","meta":{"section":"Cooking","utc":1557602374}} +{"text":"I like to let it reduce for a bit on the stove, but my mother used to make it as a soup so you can go either way.","meta":{"section":"Cooking","utc":1510503289}} +{"text":"sorry, but I couldn't watch after she kept her thumb out. great start, but I would definitely not give her anything but a plastic knife, and definitely not a green bean. kudos for teaching your daughter how to cook though, not enough women know that their place is in the kitchen...ba dum bump!","meta":{"section":"Cooking","utc":"1351550054"}} +{"text":"I agree in general. It's what I use 99% of the time too. But there are a few out there I feel like everyone should own.","meta":{"section":"Cooking","utc":1543125769}} +{"text":"You can go with an empanada-style filling: season your steak with cumin and cayenne pepper, mix with a small amount of roux-thickened stock, diced hard-boiled eggs, raisins, chopped green olives, and the cheese/scallions/parsley. Reserve some of the scallions and parsley to garnish at the end.","meta":{"section":"Cooking","utc":1498159696}} +{"text":"Add some tomato paste.","meta":{"section":"Cooking","utc":"1328174565"}} +{"text":"Eggs Benedict","meta":{"section":"Cooking","utc":1477538004}} +{"text":"You lost me at the first ingredient. Vegetable oil?!","meta":{"section":"Cooking","utc":1551810750}} +{"text":"Step 1.5: chug half a bottle of whiskey, to help make you not mind the taste of rotten oysters so much.","meta":{"section":"Cooking","utc":1505342027}} +{"text":"I like baked onion rings, and I coat them with the salt and pepper Kettle chips all crushed up or ground up in the food processor. So good.","meta":{"section":"Cooking","utc":"1359327902"}} +{"text":"That link doesn't work","meta":{"section":"Cooking","utc":1558279356}} +{"text":"Garlic turns blue when it pickles.","meta":{"section":"Cooking","utc":1500792955}} +{"text":"preach","meta":{"section":"Cooking","utc":1451340082}} +{"text":"They are pretty spot on when made with bisquick","meta":{"section":"Cooking","utc":"1363400156"}} +{"text":"Brown butter and sage go amazing with sweet potato and/or butternut squash.","meta":{"section":"Cooking","utc":"1372126872"}} +{"text":"http://www.knifewear.com/knife-family.asp?family=11","meta":{"section":"Cooking","utc":"1354136689"}} +{"text":"i was picking up some beer at the grocery store a couple weeks ago. Dude in front of me had only 2 items: a 12 pack of crisco sticks and a big box of condoms. i assumed they were related...","meta":{"section":"Cooking","utc":"1420875844"}} +{"text":"Rubbery squid usually isn't very good. If you get a chance, try it again at a decent restaurant. Even when cooked properly it has that rubberyness to it, but it's not unbearable and actually quite nice.","meta":{"section":"Cooking","utc":"1426866465"}} +{"text":"I started by making my moms comfort food, which probably all came off the back of the box or a fundraising church recipe book. Then around 25 I worked in a kitchen as a dishwasher over a summer and quickly worked my way up to Assistan Baker/Pantry Chef. So the Chef/Sou/Fry/Saut\u00e9/Line cooks were showing me all sorts of stuff while I baked and prepared the salad dressings/sauces and breaded the coconut shrimps and stuff like that. That summer I also went home everyday and watched food network for like 4 hours straight haha. After that I just started looking up recipes and trying to replicate them. Now it\u2019s a mix of Pinterest, YouTube, asking friends,and just winging it. I buy my Asian ingredients at their respective grocer. I live in a major metro so they can be specific Korean, Chinese, Vietnamese, Japanese instead of one place selling under the umbrella of Asia. Then we also have plenty of Mexican grocers and just a couple Indian ones and Russian. I\u2019m not a master chef or anything, but I do enjoy learning and cooking. My friends are normally impressed with my food, but it would never make it past a real chef. My husband actually cooks a lot better than me because he is very meticulous about the recipes and details and I\u2019m \u201ca little of this a little of that\u201d hahaha except when I am baking.","meta":{"section":"Cooking","utc":1535214876}} +{"text":"Yum!","meta":{"section":"Cooking","utc":"1407576962"}} +{"text":"You sir should watch more Steven Seagal movies. Though I guess that's navy..","meta":{"section":"Cooking","utc":"1417305675"}} +{"text":"Pineapple!","meta":{"section":"Cooking","utc":1462886581}} +{"text":"If he were a troll, then yes, shitty comments for shitty post. An honest and genuine post about cooking never deserves to be put down. Come on, man, we all like food. Let's eat, drink, and be merry.","meta":{"section":"Cooking","utc":"1360728324"}} +{"text":"You need to learn how to read dude. Your reading comp really sucks, lol!","meta":{"section":"Cooking","utc":1536266382}} +{"text":"What does she order when she goes to her favorite restaurant? What holiday favorites does she talk about for days after she's had them? It's hard to go wrong with a childhood favorite, like one of your grandmother's recipes or something. If you're up for a challenge and have faith in your abilities, it can be really nice to make something a little labor intensive such that people usually only get it at restaurants or specialty stores (or in packages). Baking your own bread, whipping up a perfect hollandaise, doing some kind of souffle, puff pastry, coq au vin, etc. are all fun challenges and if your mom is into food she'll know that you busted your ass to make her something nice.","meta":{"section":"Cooking","utc":1462735530}} +{"text":"I used to get it at the local Italian market but I've seen both Ronzoni and De Cecco brand in regular grocery stores.","meta":{"section":"Cooking","utc":1481147781}} +{"text":"Okra. In any form. I can\u2019t stand the thought of that bubbly slime carressing the inside of my mouth.","meta":{"section":"Cooking","utc":1554159544}} +{"text":"Keep in mind we're not tasting any of it. I wonder how good it all is. They do make some pretty plates, but pretty plating is overrated.","meta":{"section":"Cooking","utc":1561442362}} +{"text":"Pint and a Half wide mouth mason jars in the freezer.","meta":{"section":"Cooking","utc":"1407705630"}} +{"text":"awwwwwww :(","meta":{"section":"Cooking","utc":1529040355}} +{"text":"Yeah, I knew that. I was just wondering about your fire method was all. Thanks for the info!","meta":{"section":"Cooking","utc":"1364793574"}} +{"text":"That sounds incredible","meta":{"section":"Cooking","utc":1483489936}} +{"text":"Definitely not duck. It is more than likely turkey.","meta":{"section":"Cooking","utc":"1397611034"}} +{"text":"Couscous is great too. Easy to cook as well.","meta":{"section":"Cooking","utc":1486852055}} +{"text":"I have very few that I took to showcase my backsplash so it doesn't show a whole lot but I can send those to you later tonight. I also have copious 'before' shots of my friend's setup before I moved in and I think she'd shoot pins at me if I showed them to anyone else but I can take pictures of my current setup late Thursday. When do you move in to your new tiny apartment?","meta":{"section":"Cooking","utc":"1374079674"}} +{"text":"I love frozen chives. I cut them length-wise and use them in place of noodles in chicken broth. Add a Thai pepper and a bit ginger to the soup to help a cold.","meta":{"section":"Cooking","utc":"1373225912"}} +{"text":"So basically you do you and don\u2019t care what\u2019s right/wrong. Good times.","meta":{"section":"Cooking","utc":1560870281}} +{"text":"Try using a veggie peeler and then chopping after (if desired). I use peeped carrots often in soup or asian dishes","meta":{"section":"Cooking","utc":1554783258}} +{"text":"That's what I just said.","meta":{"section":"Cooking","utc":"1414595254"}} +{"text":"Well, besides peeling apples, I core strawberries with it. I use it to peel potatoes, yams, or for chopping small items: fruit, mushrooms, smaller onions, also garlic, shallots, green onions, or carrots or parsnips, for example. If I want to trim bits and pieces off of small vegetables or fruit, the paring knife is needed for that (say to cut eyes out of a potato, a bruise from an apple or banana).","meta":{"section":"Cooking","utc":1529275684}} +{"text":"They're still plenty good baked, in case fried sounds excessive. (It is.) (No regrets.)","meta":{"section":"Cooking","utc":"1403584042"}} +{"text":"Do not live in the area but have made pernil according to the instructions of my friends from PR and fully support your search. Pernil-lust is REAL. I would say look up butchers and call ahead. One can prep the shoulder for you without taking the skin off. I did a quick search and found a German place advertising itself as a butcher shop and 'wurst-haus,\" called Dittmer's. Not sure how close that actually is to you but best of luck!","meta":{"section":"Cooking","utc":1508109212}} +{"text":"Every night can be taco night, if you try hard enough...","meta":{"section":"Cooking","utc":1564395363}} +{"text":"I hadn't thought of that, thanks! :)","meta":{"section":"Cooking","utc":1530719243}} +{"text":"I will try thank you","meta":{"section":"Cooking","utc":1491344522}} +{"text":"Slow cooker shredded chicken, pigs in a blanket, stuffed mushrooms, deviled eggs, baked brie with water crackers, ....","meta":{"section":"Cooking","utc":1556310642}} +{"text":"I'll throw a bunch in the ocean and hope they float to you :P. P.S. Is it normal for Australians to live in supermarkets?","meta":{"section":"Cooking","utc":"1355361532"}} +{"text":"Frog toast. Wow, I don't see that one listed here yet.","meta":{"section":"Cooking","utc":1459155902}} +{"text":"I use parmesan cheese finely grated to both thicken and flavor. ..cut back on salt in the rest of the recipe.","meta":{"section":"Cooking","utc":"1377082155"}} +{"text":"\u270a\ud83c\udffd","meta":{"section":"Cooking","utc":1514691463}} +{"text":"Yup. I got a little overzealous with the herbs and salt on a pork roast the other day. I'll tone it back next time","meta":{"section":"Cooking","utc":1450262968}} +{"text":"It'd probably better to fry chicken with skin on then remove the skin after if you don't like them. Frying without skin on makes the chicken really dry.","meta":{"section":"Cooking","utc":"1433444315"}} +{"text":"Bacon, caramelized onions, and lots of pepper.","meta":{"section":"Cooking","utc":1461828154}} +{"text":"Alright, that looks delicious. Deviled eggs for breakfast ~~tomorrow~~ ***right now**","meta":{"section":"Cooking","utc":"1330056572"}} +{"text":"I tried importing it. No go. I was sad, but then I got resourceful. Now I have two loaves of pudding!","meta":{"section":"Cooking","utc":"1394571811"}} +{"text":"I like the idea of putting some of the \"3-minute\" style guides from Youtube. For example, Gordon Ramsay's Steak video was helpful. It'd be cool to link it, and then break it down.","meta":{"section":"Cooking","utc":"1440363289"}} +{"text":"You can, but just because you ***can*** doesn't mean you should. Whipped cream is just that, cream. Cool whip is oil. It's not hard to make whipped cream, and if you have to (can't be bothered to make your own), fold in some *real* whipped cream from a can, it'll be better than cool whip.","meta":{"section":"Cooking","utc":1521764464}} +{"text":"it really does make a huge difference. makes me wonder what other spices would be good smoked.","meta":{"section":"Cooking","utc":1515610388}} +{"text":"I switch between powdered stevia or splenda for iced tea and the bags I buy of both say they measure cup for cup like sugar. It should say that on your bag. I only use it for iced tea, real sugar for sweets and stuff but I mostly think everyone does it like zombies_are_dead mom, just in place of sugar in any recipe, not a special recipe for stevia/splenda","meta":{"section":"Cooking","utc":1498439244}} +{"text":"The only recipe I know is saurbraten. For that you use a rump-roast or other big lean section of meat. Brine or ferment it about a week. I like to use mustard seed, juniper, pepper, salt, and caraway in a apple cider/water brine. Then braize it in clear water. I've onlly done it with beef, it's wonderful, but it is supposed to be a recipe for horse.","meta":{"section":"Cooking","utc":1561005462}} +{"text":"Absolutely. I grew up in. South Africa and we ate it all the time smashed up with salt, black pepper and a splash of vinegar. Utterly delicious on wholewheat toast and really cheap","meta":{"section":"Cooking","utc":1544957735}} +{"text":"She's a beaut Clarke!","meta":{"section":"Cooking","utc":1532895025}} +{"text":"SD: Chislic. Chislic and a hotdish/casserole of your choosing. Eggbake.","meta":{"section":"Cooking","utc":1563860489}} +{"text":"That one is already in the title...","meta":{"section":"Cooking","utc":1468099227}} +{"text":"You're making pancakes, not a nuclear warhead. You'll be fine.","meta":{"section":"Cooking","utc":1472585517}} +{"text":"I reccomend dredging it in flour or cornstarch.","meta":{"section":"Cooking","utc":1453423416}} +{"text":"o_O You can DO that? That's genius. Well done.","meta":{"section":"Cooking","utc":"1346805776"}} +{"text":"Make a paste out of flour and water.","meta":{"section":"Cooking","utc":"1398298545"}} +{"text":"Just double check that any peanut butter you use doesn\u2019t have xylitol as a sweetener. Xylitol is more toxic to dogs than dark chocolate and a lot of people don\u2019t know about it. Most PBs are safe especially the unsweetened kinds , so you should be fine.","meta":{"section":"Cooking","utc":1529588133}} +{"text":"I would love to do this but sadly it's a very midwest family, lots of sweet potato and marshmallow type stuff. Last year the salmon was so dry it was chewy \ud83d\ude29 But I'm going to save this for making myself for sure, because it sounds amazing!","meta":{"section":"Cooking","utc":1545608271}} +{"text":"Ricecakes and weak tea. For life.","meta":{"section":"Cooking","utc":"1366700532"}} +{"text":"Things I've done that were fun multi-step \"projects\" * Smoking a Pork shoulders for 4th of july. * Ramen from scratch * Homemade ravioli (pasta and filling). * Pizza with homemade dough. * Sushi * Chili from scratch The other thing to do is pickup a \"cheffy\" cookbook: Ottolenghi's \"Nopi\" (my current project), David Chang's \"Momofuku\", Sean Brock's \"Heritage\". Choose something that catches your eye an start cooking (though sometimes sourcing ingredients are their own fun challenge). Serious eats' food lab also has a bunch of long, multi step recipes that come out pretty good. Vegan Ramen, Meatloaf, Barbacoa. Baking recipes are also fun to expand into. I picked up the momofuku milk bar cookbook and there's a lot of multi-step recipes that have lots of little components you assemble. If you have access to a stand mixer, joanne chang's \"flour\" is another book full of really fun elaborate recipes.","meta":{"section":"Cooking","utc":1457122614}} +{"text":"Also nutmeg, cinnamon and cardamom.","meta":{"section":"Cooking","utc":"1372099655"}} +{"text":"Thank you for the advice :) Yes, unfortunately I live in an area where the cost of living is very high (San Diego, CA) and I don't even think I have a local butcher shop. $30 would not get me very far at all haha I do love pastas! Do you have any suggestions on making the alfredo/marinara sauces? I think part of why I'm spending so much per week is because I started with *nothing*. So as an example I made chicken parm last week but I needed to buy bread crumbs, eggs, the red sauce, chicken, some foil. This week I'm making it again but only needed to buy more sauce since I had bought the other things I needed before.","meta":{"section":"Cooking","utc":"1426083298"}} +{"text":"From experience eggs last for ever!, and the float test really only works to indicate spoilage on farm eggs that are stored on counter, if store bought and refrigerated then it just shows dehydration, not spoilage. Truly I've used 6 month old store bought, continually refrigerated eggs.","meta":{"section":"Cooking","utc":1548367996}} +{"text":"I hope I'm not late to the party. -tuna fish in a packet -wraps -mayo or whatever you like mixed with Tuna -sea salt -and onions (If you want, also cheese) Mix the tuna with the mayo and onions In a pan fry the wraps with either butter or olive oil to a nice crisp. Then put the tuna in the wrap, wrap them up and place them back in the pan to cook everything together","meta":{"section":"Cooking","utc":"1427934044"}} +{"text":"Here's a picture http://www.thefishsociety.co.uk/binary_data/13891_brown___white_crab_meat.jpg And this is the wiki http://en.wikipedia.org/wiki/Crab_meat#Brown_Meat Also, here the make up of brown crab meat is explained: >I teach cookery classes at Sussex Downs College, and while demonstrating how to dress a crab, I was asked what the brown meat is made up of. As it's not the lungs, muscle, mouth or stomach parts, it must be other organs \u2013 one website unhelpfully said it was 'glands'. Can you help? >According to the peerless Alan Davidson's North Atlantic Seafood, brown meat \"consists mainly of the digestive gland or 'liver' and reproductive organs\". So the website was right, up to a point. However, as every crab lover knows, the brown meat packs a far bigger flavour punch than the white. Now we know why.","meta":{"section":"Cooking","utc":"1384864618"}} +{"text":"I got hung up on putting the lime in the wrong way.","meta":{"section":"Cooking","utc":"1361842757"}} +{"text":"/r/cookingforbeginners","meta":{"section":"Cooking","utc":1469598174}} +{"text":"My mum gets them cut like that. The butcher suggested it, and the dog loves being able to get directly to the marrow.","meta":{"section":"Cooking","utc":1517698521}} +{"text":"I'd much rather cook on a bge than gas! To be fair my only gripe with the bge is generally the owners for whom it is more a status symbol.","meta":{"section":"Cooking","utc":"1424018362"}} +{"text":"Add on seafood to that and you have my mother. As a kid myy mother would hammer the shrimp/prawns until you could bounce it. I always wondered why shrimp at Chinese restos tasted better and I learned she was overcooking them. :( Same with scrambled eggs too. She would cook it until it was like, a foamy rubbery texture that made it chewy instead of creamy. The funny thing is when we'd go out, she'd order \"soft scrambled\" eggs because she liked it that way but she never cooked it that way at home. Now as an adult, when the come to visit and I make scrambled eggs, I do them a touch runny. Not like Gordon Ramsey running but still soft. She asks me how I'm able to make it and I just tell her not to overcook it and leave it alone in the pan. -_-","meta":{"section":"Cooking","utc":1552002099}} +{"text":"Yeah, just make sure you serve it at like 5pm.","meta":{"section":"Cooking","utc":1557049569}} +{"text":"Uh, what? Can you explain the mechanism of using water to control the temperature of fat? As I understand physics, if you have an oven at 120 C, whether you have water + fat or just fat, that fat is going to get to 120 C. The water will boil, and evaporate. What am I missing? Does the fat reach 120 C slower, or something?","meta":{"section":"Cooking","utc":"1406730746"}} +{"text":"Throw some brussel sprouts in that bad boy!","meta":{"section":"Cooking","utc":1548093728}} +{"text":"It\u2019s like nothing will ever change your mind, even with the facts presented to you. You just want to move the goalposts here.","meta":{"section":"Cooking","utc":1548397430}} +{"text":"Fair enough. I can totally get behind a reasoning like that.","meta":{"section":"Cooking","utc":1554175447}} +{"text":"12\" is 20% better. ^/s Really though I don't think anyone can tell you what works best for you. Maybe your acquaintance would let you try it out for a meal?","meta":{"section":"Cooking","utc":1535044226}} +{"text":"Cubes or slices? This sounds like my SO all over.","meta":{"section":"Cooking","utc":1529303183}} +{"text":"Atomic Buffalo Turds!","meta":{"section":"Cooking","utc":1564096086}} +{"text":"Growing up my best friends dad and grandmother were from India. I still remember the first time I sat at their table for actual Indian food. I\u2019d never had American bastardized versions of anything on that table. No clue what anything in front of me was. I\u2019m still obsessed with Indian food to this day, but that was an absolute shock to me.","meta":{"section":"Cooking","utc":1560254110}} +{"text":"My grocery store consistently sells these nice little lamb shoulder chops for a very affordable price (cheaper than steak), and they are amazing! They make the rounds onto my table every couple weeks. I also did not eat lamb growing up.","meta":{"section":"Cooking","utc":"1444914807"}} +{"text":"This is like the perfect suggestion, thank you! I know I can do a white sauce or a garlic sauce, but we live in nyc so we\u2019ve got the normal pizza everywhere and I wanted him to have something comparable since it\u2019s staring you in the face at least once a block.","meta":{"section":"Cooking","utc":1557794577}} +{"text":"Make a pot roast? Or some other roasted meat in a crock pot type deal.","meta":{"section":"Cooking","utc":"1345215695"}} +{"text":"Rum ham.","meta":{"section":"Cooking","utc":1459265518}} +{"text":"Can you elaborate on this? This sounds hilarious! Edit: spelling","meta":{"section":"Cooking","utc":1521827302}} +{"text":"1) Although lengthy, seasoning with flaxseed oil is a mainly hands-off undertaking. We highly recommend the treatment: 1. Warm an unseasoned pan (either new or stripped of seasoning*) for 15 minutes in a 200-degree oven to open its pores. 2. Remove the pan from the oven. Place 1 tablespoon flaxseed oil in the pan and, using tongs, rub the oil into the surface with paper towels. With fresh paper towels, thoroughly wipe out the pan to remove excess oil. 3. Place the oiled pan upside down in a cold oven, then set the oven to its maximum baking temperature. Once the oven reaches its maximum temperature, heat the pan for one hour. Turn off the oven; cool the pan in the oven for at least two hours. 4. Repeat the process five more times, or until the pan develops a dark, semi-matte surface. *To strip a cast-iron pan of seasoning, spray it with oven cleaner, wait 30 minutes, wash with soapy water, and thoroughly wipe with paper towels. For more information check out sherylcanter.com, where she goes into even more detail on this unique method. 2) Check out onlinecookingschool.com -Dan","meta":{"section":"Cooking","utc":"1354817455"}} +{"text":"They probably aren't anything special, and real damascus can get a nice edge but is brittle as all hell and will chip for almost anything. I don't trust it so much.","meta":{"section":"Cooking","utc":1548289028}} +{"text":"I'm mexican and I do this with certain dishes, mostly those that can be boiled the next morning. I was taught that boiling it gives the dish a longer time to spoil, but I don't know how true that is.","meta":{"section":"Cooking","utc":1511106386}} +{"text":"Cook pasta, drain most of the water off, add 1/4 cup of creme fraiche and a packet of smoked salmon trimmings, a squeeze of lemon juice, black pepper if you can grind it and mix quickly but thoroughly over a bit of heat. Plate and devour. You can use proper smoked salmon too, but I pick up the small packets of trimmings for a quick dinner like this and to add to scrambled eggs (which is another option). They're cheaper, the flavour is all there and you don't need to chop them so they're a total time saver.","meta":{"section":"Cooking","utc":1465947007}} +{"text":"What, you don't like eating ball bearings?","meta":{"section":"Cooking","utc":"1386615001"}} +{"text":"I am the one who ALWAYS cooks. It's fine because I enjoy cooking, but in convinced everyone who says \"I can't cook\" is too lazy to really try.","meta":{"section":"Cooking","utc":1498053992}} +{"text":"What's your budget and what will you be using them for the most? A lot of people recommend Wusthof. Some people like Shun. Victorinox is a lot of people's budget performer. The list is endless.","meta":{"section":"Cooking","utc":1543600176}} +{"text":"Have you ever tried Marcella Hazan's Tomato Sauce? It has tomatoes, butter, an onion, and salt. You cut the onion in half, simmer the sauce, and then remove the onion. I like eating the onion by itself, and you end up with a great sauce. I sometimes use this method with pizza sauce as well.","meta":{"section":"Cooking","utc":1558559781}} +{"text":"Made the Sriracha Honey strips. I liked them. Not amazing but not at all bad. I'll be making some of the others later in the week as the only thing useful the local grocer had was mega-packs of boneless chicken breast unless I wanted to break down a full chicken.","meta":{"section":"Cooking","utc":"1390784195"}} +{"text":"I've made this. Great stuff.","meta":{"section":"Cooking","utc":"1384498134"}} +{"text":"When this happens to me, I usually melt some cream cheese into it and whisk it up. I don't know if that's the usual way that you are \"supposed\" to do it but it seems to work for me. Good luck! God save the cheese!","meta":{"section":"Cooking","utc":"1444242404"}} +{"text":"I went to look for a recipe and learned that pepperoni rolls are practically the state food of West Virginia, that their cousin, stromboli, was invented in Philadelphia, and that scaccia is the Sicilian version. God I love the internet.","meta":{"section":"Cooking","utc":1525319837}} +{"text":"Well you pointed out it is half the calories and no fat, as if no fat was a good thing.","meta":{"section":"Cooking","utc":1485632163}} +{"text":"I spend a decent amount of time over at the pizza making forums and pretty much the consensus for lower priced WFOs is the Pizza Party There's lots of good info from people that know pizza much better than me over at pizzamaking.com","meta":{"section":"Cooking","utc":1477089517}} +{"text":"I use sourdough starter instead of yeast for my pizza dough.","meta":{"section":"Cooking","utc":1549293197}} +{"text":"I personally love to pan fry, so much easier to control how well done it\u2019s cooked to your personal preference. Salmon with skin on is amazing! Drizzle some olive oil in the pan and season the salmon with some salt on both sides. Place the salmon skin down on low-medium heat for a couple of minutes and add a little butter (less or longer depending on how you like it done). Flip over and do the same. Don\u2019t feel pressured to have salmon rarer if you don\u2019t enjoy it. I personally enjoy salmon with a crisp skin but still tender/rawish in the middle. But at the end of the day it\u2019s like steak - everyone has different preferences on how they like it done. Broccoli, asparagus, & potatoes goes lovely with salmon. I also love making a creamy white wine garlic sauce with mine. :)","meta":{"section":"Cooking","utc":1516619087}} +{"text":"I cook for a family every day. In my cabinet, you'll find a well-seasoned cast iron skillet, a Le Crueset Dutch oven, a All-Clad saucepan w/lid (d5), an All-Clad omelette pan, an All-Clad skillet w/lid (d5), and a kettle. Those I use every day? The cast iron skillet, the Dutch oven, and the kettle.","meta":{"section":"Cooking","utc":1492315390}} +{"text":"Well after dinner you can put her up on your left shoulder and go out for Ice Cream. How many ent-strides is it to the nearest Coldstone?","meta":{"section":"Cooking","utc":"1328735797"}} +{"text":"i use this recipe which uses oranges... it is amazing. This particular recipe is for breakfast tacos, but the carnitas part of it can be used for anything with carnitas","meta":{"section":"Cooking","utc":"1432685094"}} +{"text":"Even though Tramontina is \"cheap stainless\" it's still *tri-ply* stainless rather than the less expensive/easier to manufacture pans with aluminum pads encapsulated in just the bottom. I doubt it will make a huge difference, but it's important to be aware of the differences.","meta":{"section":"Cooking","utc":"1397587709"}} +{"text":"Aaaah \u2026 you need to wash them thoroughly after soaking.","meta":{"section":"Cooking","utc":"1401409818"}} +{"text":"Mixing spices into the half and half is definitely a step I'd take next time, and I'll probably try mixing it beforehand just to see what the difference is.","meta":{"section":"Cooking","utc":1552310505}} +{"text":"What? Am I crazy? keep doing what your doing but add a shitload(like a shitload) of salt to the water at the start. doesn't make sense to me, but after looking like an idiot at work my chef showed me the difference.","meta":{"section":"Cooking","utc":1495461700}} +{"text":"Keep it simple. Strip back the number of ingredients, but use good ingredients. Everything will taste better. These days I see a recipe for slow cooker chicken tikka masala or something, and it has 100 ingredients, and I just think how it's all going to taste...\"muddy\" for lack of a better term. No distinguishing flavours.","meta":{"section":"Cooking","utc":1488552106}} +{"text":"Well there you go, thank you for the informative source! Another question; since we're talking tomatoes, why vodka over red wine?","meta":{"section":"Cooking","utc":"1416270219"}} +{"text":"It's literally cheaper than the middle shelf stuff at Wal-Mart. But yea, bacon ends, at any price, are fantastic ingredients. I did this today with some that I bought yesterday http://imgur.com/AjCfa7R","meta":{"section":"Cooking","utc":"1438483836"}} +{"text":"Thai food and mayonnaise/aioli don't do well together.","meta":{"section":"Cooking","utc":1520278200}} +{"text":"Chunks of potato, which is how I order it now, because everywhere I go I can order either hash browns or home fries and get the shredded stuff.","meta":{"section":"Cooking","utc":1548449664}} +{"text":"I splurged on one of these in 2003, solely on the basis that I liked the elephant logo and I found the term \"neuro fuzzy\" amusing. It's been 15 years, and despite the plastic oxidizing like an old Nintendo console, this thing has cooked me tons of rice, but still works perfectly and cooks consistently good rice. The instant pot is the new hotness, but I love this thing. Plus it sings a cute song when the rice is done.","meta":{"section":"Cooking","utc":1550898208}} +{"text":"Ummm, Dad calls it bachelor dinner?","meta":{"section":"Cooking","utc":1559937849}} +{"text":"It's beef navel.. equivalent of pork belly. I bet it was gooder than hell!","meta":{"section":"Cooking","utc":"1411781840"}} +{"text":"Retarded? Firstly, and don't take this the wrong way, but shut the fuck up. This is an amazing thing to share with someone, and that is something that only you and her had, which is something truly wonderful. I'm sorry for your loss, and I know it's still too soon to feel any sense of real hope, but just know, a lot of people have been in similar situations, and they're doing great now, it will get better, I promise. My point is, don't say that what you're thinking is stupid, ever, (unless it's something that is obviously stupid, ever seen that guy who slams the milk jugs on the ground in the supermarket and breaks his jaw? That's fucking retarded). What you share with someone will last forever, even if they aren't physically here anymore, they will forever live on in that sense, even when you can move on (you will, trust me) and even after you die yourself. I don't want you to feel hopeless, or talking down to yourself, it will all get better, just know that you shared some very special moments with a very special someone, and that others care about you, even random internet dickheads like myself, and that is what will help you, be you. I'm sorry for rambling.. It probably didn't even make much sense..I just want you to not feel alone and not be so hard on yourself, even if it was just a somewhat joking use of the word \"retarded\". I've just been in this situation.. I know how it feels, I know the pain, I know the sense of hopelessness, the sense of loneliness, emptiness, and lack of motivation. PM me if you ever just need someone to talk to, I'll be glad to talk. It gets better, I promise. Have a good one, friend.","meta":{"section":"Cooking","utc":1528520250}} +{"text":"Pyrex goes fridge to oven.","meta":{"section":"Cooking","utc":1504738179}} +{"text":"It seems that I'm doing this all wrong lol Thanks for the help! I highly appreciate it!","meta":{"section":"Cooking","utc":1465457742}} +{"text":"Well shit, that sounds amazing!","meta":{"section":"Cooking","utc":1546394308}} +{"text":"Thanks for your feedback! You can sign up at https://www.weeklycook.com and I'll email you when it's launched","meta":{"section":"Cooking","utc":1536039835}} +{"text":"Just wanted to say that Earth Balance sticks of \"butter\" make a wonderful substitution for regular butter. My husband is lactose intolerant and we use the red box one which I think is soy free and I honestly don't notice a difference between that and real butter. You can make a lot of recipes dairy free by using that stuff. Also, soy/almond/coconut milk are a good substitute for milk but don't forget about coconut cream which can be used as a substitute for heavier types of dairy products. I made a really good mousse from coconut cream just last weekend.","meta":{"section":"Cooking","utc":1561077195}} +{"text":"Not so great. It's slightly stained (not to the point of OP's color) but the floor of the dutch oven has become very very rough. As in, it feels like the enamel has worn out. So it isn't very non-stick anymore. It isn't a huge problem because I never cook anything sticky in there, but it's a let down how quickly that happened. Also there's chipping on the outside wall and some rust. I know there's a life time warranty and all that, but I live in Canada so I'm assuming it's pretty impossible to send in for a relatively inexpensive shipping price.","meta":{"section":"Cooking","utc":1449015780}} +{"text":"Next time try making two half-batches and see if you can tell the difference. :)","meta":{"section":"Cooking","utc":1507626368}} +{"text":"yes. I mean a native app that would allow you to view all of these at the grocery store (without data) or at home or anywhere pretty much without the need for an internet connection.","meta":{"section":"Cooking","utc":1454815850}} +{"text":"A pressure cooker will make eggs peel like nothing. My favorite way to make hard-boiled eggs","meta":{"section":"Cooking","utc":1498374525}} +{"text":"http://www.hgtv.com/design/make-and-celebrate/entertaining/cajun-style-gumbalaya-recipe","meta":{"section":"Cooking","utc":"1417805141"}} +{"text":"right, that's what I though, like i was taught that the liquid in a chowder is mostly cream, or some form of dairy. But I'm from Mass, so I though maybe other states do it different like New York or Rhode Island. Who knows, that sounds like a lot of clam juice :/","meta":{"section":"Cooking","utc":1511996485}} +{"text":"Didn't Emril's (just okay, but not that good) Amazon show scoop them on the Nun, and the Pizza lady?","meta":{"section":"Cooking","utc":1486674992}} +{"text":"I suck at pizzas.. there is a shop 2 min from my house so I just buy the dough there. That said.. I found the bags of preshredded mozza that you buy are too oily.. I get a block of mozzarella and shred that..","meta":{"section":"Cooking","utc":1452533486}} +{"text":"Amazon sells raw peanuts FYI. If you can\u2019t find a grocery store that has them.","meta":{"section":"Cooking","utc":1510904429}} +{"text":"In commercial kitchens, you have 3 wash sinks: wash, rinse, sanitize. So at least her bleaching dishes has some reasonable root.","meta":{"section":"Cooking","utc":1556576525}} +{"text":"So witty.","meta":{"section":"Cooking","utc":"1406922007"}} +{"text":"what's FP?","meta":{"section":"Cooking","utc":"1377530591"}} +{"text":"Direct Youtube link. I subscribed immediately.","meta":{"section":"Cooking","utc":"1337885290"}} +{"text":"Lol they don\u2019t. Some people are just idiots","meta":{"section":"Cooking","utc":1553890806}} +{"text":"Based on a quick Google search, it doesn't look like it. Seems the bitterness in bitters comes from quinine","meta":{"section":"Cooking","utc":1539806764}} +{"text":"Rabbit is a pretty lean meat to begin with. Braising will help, cacciatore.","meta":{"section":"Cooking","utc":1471737299}} +{"text":"Got a good how-to guide you'd recommend?","meta":{"section":"Cooking","utc":1527640997}} +{"text":"OH dear god I forgot about zita pasta. Think I'll be whipping up a casserole with that stuff this week. But this is the type of answer I was looking for. Much thanks!","meta":{"section":"Cooking","utc":"1329424607"}} +{"text":"Also great for using egg-based dressings like caesar. Also also, I have found the absolute easiest way to make small-to-moderate amounts of whipped cream (up to 1.5 cups of cream, unwhipped) is the whip attachment of my immersion blender in the big/metal half of a Boston cocktail shaker.","meta":{"section":"Cooking","utc":1461363367}} +{"text":"Use a three-quart (liter) saucepan. 3 pints fills it nicely.","meta":{"section":"Cooking","utc":1510877138}} +{"text":"Are you using quick oats? Try regular rolled oats/jump oats, or even scotch oats/steel cut oats. Quick oats are very thin and steamed so that they cook quickly, but they tend to be gummy and pasty tasting, in my experience. Steel cut oats have a much better flavour and texture. Regular rolled oats or \"large flake\" oats are in the middle, and don't take as long to cook as steel cut.","meta":{"section":"Cooking","utc":"1421423592"}} +{"text":"No bake cheese cakes have been a thing for decades???? At least in aus, there is 'cheesecake' and 'baked cheesecake'.","meta":{"section":"Cooking","utc":1515911263}} +{"text":"It'll be good, though tilapia is a very lightly flavored fish, so you'd want to go a bit easy on the peppers to keep it balanced. I often make an avocado toast fish sandwich with tilapia. Lemon or lime juice and dill go very nicely with both the fish and the avocado. If you have garlic, a dill garlic sauce is also very versatile. My recommendation would be to butter and toast both slices of bread, put the avocado mix on the bottom slice, then the tilapia, drizzle a bit of lemon juice on top of the fish, sprinkle with dill and a pinch of salt and pepper, and add the top slice. That way you get the flavor of the avocado and peppers, but it won't overpower the seasoned fish or make the whole sandwich too \"mushy\" due to excessive avocado. What do you have aside from tilapia, avocado, peppers, and bread?","meta":{"section":"Cooking","utc":1559916703}} +{"text":"The nice Korean lady who owns the neighborhood market near me makes a half dozen varieties of fresh kimchi - I'm just about as obsessed with that (especially the cucumber and bok choi versions) as with the dang Gochujang. The idea of combining the two is frankly... amazing. :-)","meta":{"section":"Cooking","utc":1547847294}} +{"text":"sometimes I add some ancho and cocoa. I always am sneaky. She thinks her chili is the shit but its just me going back and tasting it and adding things. I tried sneaking other things in other situations, but it wasnt quite as well received as the chili.","meta":{"section":"Cooking","utc":1523033330}} +{"text":"Congrats on the pan! I have one for a year and love it; great value. None of the seasoning tricks worked for me, other than the ones that recommended simply starting to cook with it and let the seasoning build up. To get things going, whipe some canola oil on the pan and heat until it smokes. This is only to get the process going though... Enjoy the pan, i,ve had great luck with crepes, eggs, omlettes and pork chops. Just whipe clean, if there is any thing stuck, i use some salt to clean.","meta":{"section":"Cooking","utc":"1356232497"}} +{"text":"Wtf throw that shit out.","meta":{"section":"Cooking","utc":1538940451}} +{"text":"Ok, give it up: what are the eleven herbs and spices?","meta":{"section":"Cooking","utc":1510360522}} +{"text":"I'm brining an 18 lb-er for 24 hours before deep frying it tomorrow. This is the first time I've ever made a turkey, and I'd like to not ruin thanksgiving for 20+ people, so I was thinking about injecting the breast with melted unsalted butter tomorrow morning after I remove it from the brine, as insurance. Is this overkill?","meta":{"section":"Cooking","utc":"1448477785"}} +{"text":"Has he ever created a bad recipe?","meta":{"section":"Cooking","utc":1516300105}} +{"text":"Or cauliflower au gratin!","meta":{"section":"Cooking","utc":"1416547059"}} +{"text":"don't scoff, but pigs in a blanket. i buy the 80 packs from costco or my nearby restaurant/catering supply store and make as big a batch as needed. they come separated in plastic trays so freezer burn is staved off for a surprisingly long time while you get through the box. all beef kosher, and made with puff pastry so sorta classy-ish if you squint. even food snobs love pigs in a blanket, but to go the extra quarter mile, do 3 parts dijon mustard to 1 part prepared horseradish in a ramekin for dipping. i know it's not homemade but people eat them infrequently enough that guests will generally be surprised and delighted to have a nice hot, fatty, salty appetizer treat plopped in front of them like that.","meta":{"section":"Cooking","utc":1463020709}} +{"text":"Brothers Green Eats and Joshua Weissman are two of my favorites.","meta":{"section":"Cooking","utc":1558891571}} +{"text":"Burritos are really easy. You can buy the wrappers pretty cheap - when you get more adventurous, they're really easy to make by hand as well. The filling we like is: * 1 T cooking oil * half dozen fresh roma tomatoes, chopped * 3 to 6 serrano chilies, diced - or even more if like us you live on the east coast where the available fresh chilies are so mild you can barely taste them. * 1 to 2 tsp minced garlic (or 1 to 2 cloves of fresh garlic put through a garlic press). The minced garlic in the grocery store is generally super-mild, I get better, stronger garlic either at Costco or from an ethnic grocery (pre-minced stuff in jars). * large onion, chopped coarsely * Bell pepper, chopped coarsely * 1 can of black beans, DRAINED * 1 tsp ground cumin * 2 tsp chili powder * shredded cheddar, asiago, monteray jack, asadero, queso blanco - or just buy some pre-shredded Kraft Mexican Mix * sour cream * cilantro, chopped Heat the oil in a large, deep skillet. Dump in the onions and SERRANO peppers and garlic, and stir the spice in with them. Cook over med to med high heat, stirring pretty constantly, until the onions are starting to soften - the edges will start to look translucent, but the centers will still be white. Dump in the BELL pepper and stir fry a couple more minutes. Now add the tomatoes. Stir fry a couple of minutes. Dump in the (drained) beans. Stir well and let cook down so the moisture cooks off. Just stir once in awhile to keep it from sticking/burning. Meanwhile, take 2 burrito wrappers per person, wrap in foil, place on the top rack of the oven, and turn the oven on to about 400F. They will be heated through in 5 mins or so. If your oven is one of the dumb ovens that turns the top element on while preheating, place the wrappers on the BOTTOM rack. Too close to the broiler and they'll turn hard and won't wrap. They make fairly tasty dipping-chips though. When the tomatoes are done, turn off the burner, take a wrapper, slap a spoonful of the above filling in the center. Top with cheese, sour cream, and a sprinkle of cilantro. Fold the bottom edge a couple inches up over the filling. Put a dab of sour cream on the flap. Fold the left edge over and put a dab of sour cream along that flap. Fold the final edge over top of that. The sour cream will make the burrito wrapper stick closed. Chow down. I know, it's meatless. If you must have meat, you can add some shredded or finely sliced cooked beef or some cooked chicken at the end with the beans. Grilled or blackened chicken is pretty tasty in a burrito. It's just easier to make it without, unless and until you get the whole basic cooking thing down.","meta":{"section":"Cooking","utc":"1369390882"}} +{"text":"many fun suggestions here, I'd go with the more dippy and saucy recipes though because frozen broccoli doesn't have a very appealng texture compared to it's fresh brother. For me, blended into a soup? hell yea, not so much in a stir fry","meta":{"section":"Cooking","utc":1559856001}} +{"text":"So I am going to go off a tangent here and suggest make a dessert. Sugar always uplifts your mood and makes you feel happy. If you don't like overly sweet dessert, you might like this **chocolate truffle ** recipe. It can be kept up to 2 weeks and make a pretty impressive gift for friends and family. *1 block of cream cheese * 2 cups of dark chocolate (semi-sweet chocolate chip can work ) *1 tablespoon of cream/milk (optional) * 2 cups of powder sugar, you can go up to 3 cups but I usually make mine with 1 and 2/3 cup. * any of combination of your favourite flavours. I have two that I like to use: fuzzy fun time (tonka bean, vanilla extract and honeysuckle syrup) and dirty chai (roasted Assam tea, cardamom, cinnamon, ginger powder and a dash of soy sauce) * cocoa powder/coconut/ nut for rolling the truffle in Make sure everything at room temperature before you start. Beat the cream cheese with the powder sugar and your flavouring spices of choice until nice and fluffy (2 mins). Melt the chocolate in microwave/over bain-marie in a 20 s increment. Add the cream to make it easier to stir the chocolate if needed to. Pour the chocolate over the cream. stir until combined with a spatula. Put it in the fridge for up to 2 hours for it to chill and easier to shape l into a ball. Roll the ball into the cocoa powder/coconut/etc. If you were too lazy like me, you can just eat it with a spoon and skip the next step.","meta":{"section":"Cooking","utc":1518735309}} +{"text":"Sous vide chicken breast is **by far** the best chicken breast I've ever had. Especially at lower temperatures, like 140\u00b0F (I go lower, some people find the texture offputting under 140). Totally safe if you cook it long enough. Let it cool a bit and sear the skin in a skillet. The serious eats article on it demonstrates how little moisture is lost as well as the different textures of different temperatures and how long to cook it.","meta":{"section":"Cooking","utc":1519175218}} +{"text":"I found this the other day and it's pretty good: http://www.bonappetit.com/recipes/2013/02/hot-oat-and-quinoa-cereal","meta":{"section":"Cooking","utc":"1359043571"}} +{"text":"Why can't you have breakfast cereal or toast like 95% of the rest of the english speaking world?","meta":{"section":"Cooking","utc":1529596667}} +{"text":"Ignore this comment. I just want a quick way to (remind me to) return to see the answer you get :)","meta":{"section":"Cooking","utc":"1386078807"}} +{"text":"Richard's (pronounced re-shards because it's a last name) is the best and if you can't find that, Savoie's is the second best","meta":{"section":"Cooking","utc":1553561464}} +{"text":"> it's not necessarily true that water itself reduces the stability of a emulsion, to be more specific, it's the ratio of the two liquids. This is where my logic went off the rails. And forgetting that it's the eggs, not the oil that's doing the emulsifying work in that particular pairing. Your temperature kinetics explanation helps clarify plenty (although I had to make an extra cup of Brownian motion - tea - and read it twice before it sunk in.) Thanks for this!","meta":{"section":"Cooking","utc":1492103955}} +{"text":"Not to get all physics-y, but the power transfer is inversely proportional to the distance, meaning as the wok-burner distance increases, the possible power delivered to the wok drops off *fast*. However, given the amount of energy you can deliver to the pan from a decent induction unit, you should be able to approximate a stir-fry in a good flat-bottom pan. If you're determined to use an actual wok, your only real choices are a wok induction unit or a big-ass gas burner (like in a Chinese kitchen) or the kind that goes under a lobster steamer (don't try this indoors kids)..","meta":{"section":"Cooking","utc":"1352685472"}} +{"text":"I tried making stew-sort of thing, came out ok. I'm not a great chef anyway so can't objectively say what people would find good but food comes out good for me","meta":{"section":"Cooking","utc":1545323336}} +{"text":"Exactly this. I also use small amounts of meat to make sauces and then put that over vegetables. Roasted eggplant, cabbage steak, stir fried veggies etc. Pour a very flavorful sauce over it and it's easier for people who aren't huge veggie eaters to get into it.","meta":{"section":"Cooking","utc":1454197024}} +{"text":"The blade is heavier, and thicker. That gives it more weight and better balance, in my opinion, than cheaper blades. It's better to have a heavier blade that is better balanced and well made for your hand if you're cutting stuff all day. If you're only chopping one onion, it won't matter that much if you're using a cheap knife. If you are dicing stuff for hours, a harder knife is better.","meta":{"section":"Cooking","utc":"1346615929"}} +{"text":"Sometimes I let the eggs just sit until they are cool and if the yolk turns a little green/grey I don't really mind because I'm probably just going to make deviled eggs anyway. If you want the yolks to stay yellow then I would go with the cold water after 12-15 minutes.","meta":{"section":"Cooking","utc":"1356310673"}} +{"text":"That\u2019s true. But for my particular circumstances, I still prefer it to metal or silicone.","meta":{"section":"Cooking","utc":1544129800}} +{"text":"I will cook spaetzle and top it with soy sauce (tamari to be exact) and eat it like that.","meta":{"section":"Cooking","utc":"1366482408"}} +{"text":"Actually sounds like a \"happy accident\" to me.","meta":{"section":"Cooking","utc":1512436328}} +{"text":"Upvote for cold noodles...I like sesame/peanut sauce on mine!","meta":{"section":"Cooking","utc":1495248925}} +{"text":"Get in line first for our new cookbook Mountain High Pharms Hemp and Cannabis Cooking! ~ Mother and Daughter~ have come together to create a collection of delicious cannabis and hemp recipes for your enjoyment. Both having a life time of cooking experience and an abundance of training from various restaurants and institutions, have brought to you the best assortment delicious meals, appetizers, goodies, dressings, sauces and more. From our table to yours.","meta":{"section":"Cooking","utc":"1385151806"}} +{"text":"This is slightly off-topic and soap-boxy, but what the heck. I like to take the designation \"side\" and throw it out. I think it makes people think that something is \"just a side,\" so it doesn't require much attention. If you make a potato, do a good job. Same thing with white rice. Do simple things well and you'll get a lot of mileage out of them. If you cook your rice well, with attention to detail, you can serve it with literally every meal, every day, and people will be happy with it. I eat out a lot - people have me over. I guess I'm amusing and a good guest. And I'm legitimately grateful for it, and I always eat what's served and compliment it in a sincere way - you can always find something good to say honestly. But how many times do I see some well meaning person who decides to \"take it to the next level,\" and takes something rather nice and humble and adds some interesting sounding ingredients to it just because they seem \"cool,\" and it's just an awful silly mess. In all the excitement over the interesting new ingredients, they forget to do the basics, and it ruins the whole thing. There are more serious problems in the world, obviously, but, well, sometimes it's nice to have a voice. That said, here is a suggestion: **German Style Potato Pancakes Go Great With Meat.*","meta":{"section":"Cooking","utc":1562429370}} +{"text":"Sauerkraut, potatoes, onions, caraway seeds, a big lump of pig meat. 8hrs. Tastes like my childhood, which means you may not like it now that i think about it. But maybe you will. Never know. Stuffed peppers can be done in a slow cooker. I like brisket, bacon, or sausage for the meat, barley, and a bit of cheese tucked into jalapenos... but most people go for rice and ground beef in bell peppers. Frittata/tortilla. Put some potatoes, onions, peppers, meat cheese... whatever you want really ... In the pot, beat some eggs and pour over the top. Cook until done. Enchiladas. A Google search will yield several recipes.","meta":{"section":"Cooking","utc":1478407667}} +{"text":"In hell.","meta":{"section":"Cooking","utc":"1386886251"}} +{"text":"I asked for suggestions and he gave one. You don\u2019t have to be rude if you disagree with his suggestion.","meta":{"section":"Cooking","utc":1531709272}} +{"text":"By the way: bonus points for using the Good Eats recipe. Alton Brown made gospel with that show lol. You know it's coming back?","meta":{"section":"Cooking","utc":1500741031}} +{"text":"French toast sandwich. Make a sandwich out of 1/4 cup or more ricotta, 1 teaspoon-ish cinnamon and 1-2 tablespoons of honey. Beat 1-2 eggs in shallow dish. Dip sandwich in egg mixture. Cook like French toast. Eat like sandwich. Edit. Changed \u201cof\u201d to \u201cor\u201d","meta":{"section":"Cooking","utc":1541642621}} +{"text":"This is done in the Southern US, too.","meta":{"section":"Cooking","utc":"1408913500"}} +{"text":"SEMANTIC SATIATION","meta":{"section":"Cooking","utc":"1356014663"}} +{"text":"I agree. I usually mix Dave's total insanity with other sauces with better flavor, just to add some heat. Like sriracha.","meta":{"section":"Cooking","utc":"1389905033"}} +{"text":"I don't see how it can be easier. You still have to measure the correct amount of rice and water. I find a lot of people don't know how to cook rice properly, and they end up boiling it with a load of water, then straining it. The correct way involves precise measurements of water and rice, heating till it boils, then putting it on low (or off) without touching it for 10 minutes.","meta":{"section":"Cooking","utc":"1446907444"}} +{"text":"SALT AND/OR PEPPER ALL THE THINGS!","meta":{"section":"Cooking","utc":"1327360648"}} +{"text":"I've been using this excellent recipe for a few years now. The only time it failed me was when I made the coffee flavor. The corrected method is to bring the milk & cream to a simmer, add the ground coffee, then steep off heat for 5 minutes. Strain that through cheesecloth, then proceed to make your ice cream. If you make the base, then try to strain out the grounds you will be squeezing cheesecloth for a good hour because of how thick the liquid becomes. Always strain your final product through a mesh sieve. This removes any bits of egg that may have accidentally cooked. https://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html","meta":{"section":"Cooking","utc":1498573216}} +{"text":"What is a \"reindeer dog\"?","meta":{"section":"Cooking","utc":"1336004444"}} +{"text":"This. And I don't have balls. Just *shudder","meta":{"section":"Cooking","utc":"1421628792"}} +{"text":"Yes it does. Smelling tells you less than you think.","meta":{"section":"Cooking","utc":1493583767}} +{"text":"> It\u2019s really not acceptable when you\u2019re discussing density weight and volume It is, and it was. Particularly because *you evidently understood what was meant by it* so it was clear to you, at least. Also if you're a pedant at me I'm gonna be a pedantic twat at you.","meta":{"section":"Cooking","utc":1560168074}} +{"text":"Try a garlic peeler. http://m.miniinthebox.com/en/creative-magic-silicone-garlic-peeling-machine-random-color_p2995576.html?currency=USD&litb_from=&adword_mt=&adword_ct=73301109402&adword_kw=&adword_pos=1o1&adword_pl=&adword_net=g&adword_tar=&adw_src_id=4196617767_313285962_22460031762_kwd-101978867294&gclid=Cj0KEQiA96CyBRDk5qOtp5vz8LkBEiQA6wx8ME3jxftfSBfm3EB_HX2MporWcAa8O39yYdYnJW60bsAaAkCy8P8HAQ","meta":{"section":"Cooking","utc":"1447615536"}} +{"text":"This is a dish called mirchi ka salan, popular in Hyderabad, India (that's not the part if India I'm from, though). But it's one of my favourite dishes to cook and to eat. It's usually eaten with biryani. Ingredients: 1. Peanuts - 1/2 cup. 2. Sesame seeds - 1 tablespoon. 3. Coconut flakes - \u00bc cup. 4. Crushed Red chili flakes. 5. Ginger Garlic paste. 6. Onion - 1, medium sized. 7. Garlic - 4-6 pearls. 8. Garam Masala powder-2 teaspoons. 9. Red chili Powder-1 teaspoon. 10. Turmeric powder - 1 teaspoon. 11. Tamarind extract - \u00bc cup. 12. Plain yogurt- \u00bd cup. 13. Anaheim peppers or Banana Pepper 6-8 (with stalk). 14. Salt to taste. 15. Oil to saut\u00e9. 16. Bay leaf- \u00bd or 1. 17. Star Anise 1 or 2. 18. Cinnamon stick - \u00bd. 19. Mustard seeds 1 teaspoon. 20. Cumin seeds - 1 teaspoon. 21. Asafoetida powder. 22. Coriander leaves/Cilantro- to garnish. Preparation: The paste: 1. Take a pan and roast the peanuts and sesame seeds in medium heat. 2. When they start turning golden brown, add the coconut flakes. 3. Continue to roast this mixture till the ingredients turn light-brown. 4. Keep this mixture aside to cool down and when it does, add some water and blend into a fine paste. The Curry: 1. Take a deep pan and add some oil to it. 2. When the oil is heated, add mustard seeds, cumin seeds, turmeric powder and asafoetida powder. 3. When they are done \u201cbursting\u201d, add the bay leaf, anise, cinnamon sticks and red chili flakes. 4. Next, add the ginger-garlic paste. 5. Add the chopped onion, garlic and saut\u00e9. 6. Saut\u00e9 the onion till it turns golden-brown and then add salt, red chili powder and Garam masala powder and Coriander powder. 7. Add the peanut paste, add some water and mix them all to ensure nothing gets stuck to the pan. 8. Cover the pan and let cook the ingredients for 5-10 minutes on medium heat. 9. Keep stirring to ensure nothing gets burned and/or gets stuck to the pan. 10. When you see the curry boiling, add the tamarind extract and yogurt. Cover the pan again and let cook for 5 minutes. 11. Slit the green peppers longitudinally; take care to not cut the stalk off. 12. Add the peppers to the curry. Make sure to get some curry into the pepper. 13. Cover the pan and slow cook for 15-20 minutes on low to medium heat. Keep stirring to ensure nothing gets burned and/or gets stuck to the pan. 14. Garnish with chopped cilantro. 15. Your yummy yummy curry is ready! Serve with Rice or Roti!","meta":{"section":"Cooking","utc":"1432450902"}} +{"text":"It's the single Jewish food law that makes no bloody sense beyond religious bias. All the rest of them made sense in a time of iffy preservation techniques and no refrigeration. But eh. Each to their own.","meta":{"section":"Cooking","utc":1562369601}} +{"text":"Electric.","meta":{"section":"Cooking","utc":1472909637}} +{"text":"Really? I dislike such self deprecation.","meta":{"section":"Cooking","utc":"1438254482"}} +{"text":":(","meta":{"section":"Cooking","utc":"1446510423"}} +{"text":"This is the only way I make eggs, honestly. Eggs in a little bit of olive oil.","meta":{"section":"Cooking","utc":"1444613568"}} +{"text":"Yes.","meta":{"section":"Cooking","utc":1549259196}} +{"text":"Easier said than done, and I'll just ride it out considering they aren't that bad in most aspects of living together. I just love to complain. Will probably have my own place in a year or so.","meta":{"section":"Cooking","utc":1489938549}} +{"text":"Here are some ideas for burrito stuffins: As others have mentioned: eggs, hash browns cheese and optional bacon work great. Another quick option: Refried beans + black beans + cheese + avocado. (Or any two of these if it's before payday) If you have a crockpot grab some boneless chicken breast and a packet of burrito seasoning. It makes a great chicken To mix in. Cheese crisps- lightly cover tortilla with butter. Fold in half putting cheese in the middle. Put burner one notch below medium and be sure the tortilla doesn't stick by moving / flipping it. Top with your favorite hot sauce.","meta":{"section":"Cooking","utc":"1410735456"}} +{"text":"Can you post your recipe? I can't find mine.","meta":{"section":"Cooking","utc":1504318952}} +{"text":"True. I worked at a (non-fancy) resturant that made almost everything from scratch and ground all our own meats. We did not, however, make puff pastry. We got that shit frozen and it was excellent.","meta":{"section":"Cooking","utc":"1416884796"}} +{"text":"It's so vital to this sauce, and as someone with a seafood aversion who still uses fish sauce, I'm sure you can appreciate that it doesn't even taste fishy. It just adds this deeply robust salty savouryness to your cooking, and even the most diehard anchovy hater can't tell where it comes from.","meta":{"section":"Cooking","utc":1532893670}} +{"text":"Whereas I love a scrambled egg that has some nice marbling because you let it fry in the pan for a moment before stirring it up.","meta":{"section":"Cooking","utc":"1424104675"}} +{"text":"Somehow this doesn't make sense... 1. Buys super high end custom knife. 2. Uses said knife to make a normal sandwich with gross looking boiled ham.","meta":{"section":"Cooking","utc":"1372365439"}} +{"text":"#####&#009; ######&#009; ######&#009; ####&#009; **The Cooking of Southwest France: Recipes from France's Magnificient Ru...** Current $29.14 High $35.96 Low $26.46 Price History Chart | Screenshot | FAQ","meta":{"section":"Cooking","utc":"1406932300"}} +{"text":"Make a stew on the instant pot.","meta":{"section":"Cooking","utc":1525216439}} +{"text":"I didn't say how much. Besides, the sugars that it degrades into are much sweeter than table sugar.","meta":{"section":"Cooking","utc":1504959313}} +{"text":"How long does it keep for?","meta":{"section":"Cooking","utc":1548091308}} +{"text":"You really have to ask the one with the nausea; this is super-duper individualised. One of the dumbest things I saw while a friend was sick was a cookbook purporting to be for people with cancer. Ha! For a long stint during chemo, about the only thing he could be tempted to eat and could eat with decent odds of not puking was McDonald's. Ask her what she's craving and what would put her off her feed. I can work up a good Indian food craving when sick; it's not like all spices are necessarily out for the nauseated...","meta":{"section":"Cooking","utc":1466576857}} +{"text":"Yes that would be weird not to mention unsanitary! There is something so wholesome about having a bowl of eggs on the kitchen counter. Just seems right. Hey, nothing wrong with drunk cheese. Some of my finest moments have involved booze and cheese...I was a cheese maker for 5 years. So much fun.","meta":{"section":"Cooking","utc":1519007930}} +{"text":"I had very limited knowledge of Tosi before I saw the episode, I read through the Milk Bar cookbook once. I really liked the episode. It probably resonated more with me than some of the others because her story felt more \"feminine\". Hearing her talk about the women in her family and the feeling of love when giving someone an imperfect dish (as well as convincing her mother that baking can be an actual job). As well as her work being wholly American.","meta":{"section":"Cooking","utc":1523751765}} +{"text":"I braise mine but use high heat, like 450. Takes about 90 minutes. May have to add more broth or water halfway through.","meta":{"section":"Cooking","utc":"1351109972"}} +{"text":"Fixed your formatting: Other notes: * The recipe as-is seems a bit lacking, you might want to add some extra seasoning (e.g. white pepper) * Olive oil is fine, even extra virgin is okay as long as you like the taste. This may be bias on my part though, since I never use mayo as-is, only as an ingredient. * This should keep longer than a few hours if you store it in the fridge, the citrus will help to suppress bacterial growth. * Aioli is essentially mayonnaise sauce, typically with garlic. The rise in the use of the word \"aioli\" is due to the fact that mayonnaise is good, but became unfashionable because of extreme overuse in western food. Calling it \"aioli\" instead of \"mayonnaise\" allows people to eat this tasty (and near-identical) condiment without worrying about reprisal from food snobs (c.f. ketchup)","meta":{"section":"Cooking","utc":"1371711711"}} +{"text":"I overcook and strain. I cook my mushrooms to oblivion and back. John Cleese would rend an epitaph to my mushrooms. On a scale of one to mushy porridge, I am more of a \"You maniac, you blew it up\" than a \"hold on there son, don't you think it's a bit excessive\". I also use cheap dried (delicious) mushrooms (Chinese shitake) so no regrets no remorse.","meta":{"section":"Cooking","utc":"1447692301"}} +{"text":"That sounds great. Thank you for sharing.","meta":{"section":"Cooking","utc":"1386566259"}} +{"text":"I made these as a Christmas treat a few months ago. They are raw pecan halves dipped in semi-sweet chocolate. I dipped them with my thumb and index finger which helps to make the pretty swirl on top.","meta":{"section":"Cooking","utc":"1363278101"}} +{"text":"Today- black bean burgers(on pretzel buns with some garlic aoli), sweet potato fries and salad from the greens I got at the farmer's market this weekend. Tuesday- grilled pizzas with locally foraged ramps and mushrooms and fried eggs (and more salad) Wednesday- roast or grilled whole chicken, roasted potatoes and probably asparagus or whatever veggie looks good Thursday- chicken pot pie with remaining chicken and veggies from Wednesday (and then make bone broth with the carcass) Friday- carnitas burritos (with homemade guacamole, salsa, tortillas, beans and rice)","meta":{"section":"Cooking","utc":1494257249}} +{"text":"Easy peasy","meta":{"section":"Cooking","utc":"1413577581"}} +{"text":"What do you plan on using this for exactly? For Crispy fried onions you might want to use less oil and do little by little since a hole bunch will release moisture and probably won't allow it to crisp up. In 1 of Alex French Guy Cooking videos for french onion soup, he literally starts with a huge pot full of frozen onions and just cooked that for hours until it reduced and caramelized...","meta":{"section":"Cooking","utc":1530150599}} +{"text":"serving guac out of this thing is a blast, I've used it twice this week with friends over this way: https://i.imgur.com/DqhcQu0.jpg","meta":{"section":"Cooking","utc":1556254714}} +{"text":"I honestly don't I'm sorry. There is nothing that I could see on their website about selling things there but on Effingham's Web page it talks about Boos showroom, outlet, and tours. Now I want to take a tour the next time I go see my mom!","meta":{"section":"Cooking","utc":1458275865}} +{"text":"I tried this from Serious Eats recipe for tahini. Threw an head\u2019s worth of unpeeled cloves in the food processor with lemon juice and strained the liquid. It tastes great in salad dressings!","meta":{"section":"Cooking","utc":1513172112}} +{"text":"Just go to an appliance store and buy one of the scratch and dent stoves. It is usually a scratch on the side (which you won't ever see) and can save you a couple hundred bucks. You get the full manufacturer warranty as well...","meta":{"section":"Cooking","utc":1480032926}} +{"text":"Dude he is one tasty dish who makes the tastiest dishes.","meta":{"section":"Cooking","utc":1540148045}} +{"text":"Hm, don't think I like these ideas as much as the others in this thread (especially liquid smoke), thanks though","meta":{"section":"Cooking","utc":1561479720}} +{"text":"https://i.imgur.com/symy2Sf.gifv My dad makes this all the time and it's AMAZING. They've entered it into very minor local competitions and it's won every time. EDIT: Over The Top Smoked Chili by HangryQ PREP: 30 MINUTES, COOK: ABOUT 3 HOURS, TOTAL: 3-4 HOURS INGREDIENTS \u2022 3 CUPS CELERY \u2022 3 SMALL JALAPENOS \u2022 3 CUPS RED ONION \u2022 1 POBLANO PEPPER \u2022 4 CLOVES GARLIC \u2022 1 CUP RED WINE (WE USED PINOT NOIR) \u2022 2 LBS GROUND BEEF 80/20 MIX \u2022 ABOUT 15 OZ TOMATO SAUCE \u2022 45 OZ CANNED DICED TOMATOES \u2022 2 CUPS BEEF STOCK \u2022 1 CUP SHINER BOCK (save rest for thinning out chili if needed) \u2022 12 OZ BLOODY MARY MIX \u2022 2 CANS PINTO BEANS, DRAINED AND RINSED, OPTIONAL, ADD PER YOUR PREFERENCE \u2022 1/2 CUP CHILI POWDER \u2022 2 TSP PAPRIKA \u2022 1 TSP CAYENNE \u2022 1 TBSP CUMIN \u2022 2 TSP MEXICAN OREGANO \u2022 1/2 TSP POWDERED ONION \u2022 SALT, TEST IF NEEDED DIRECTIONS 1. Light grill and regulate temperature to 250 degrees. Add cherry and pecan wood for smoking. Once the smoke turns from white to light blue and is not billowing white, it is ready for the chili. 2. In the meantime, chop celery and onion until you have 3 cups of each. Finely chop the jalapeno and the poblano peppers. 3. Using an enameled dutch oven, saute in 1 tbsp vegetable oil until translucent. Mince 4 cloves of garlic and add to the mixture Saute this mixture for about a minute, then make a hole in the middle of the vegetables for the spices. This will give them some space to bloom. After spices have cooked in the oil for a few minutes, mix everything together and let cook for another minute. Add 1 cup of red wine and let this simmer for about 10 minutes to reduce. Then add tomato sauce, diced tomatoes, beef stock, beer, bloody mary mix, and pinto beans (optional). You can test for salt after this simmers for a few minutes. Bring this mixture to a slight boil, then let simmer. 4. Put the pot of chili on the grill indirect with an air gap under it. I rolled up 3 pieces of foil and set them under the pot so there was an air gap and it did not sit directly on the plate setter/heat deflector. This will prevent it from getting too hot and boiling over and the chili should have a slight simmer for the duration of the cook. 5. Prepare the ground beef by hand by rolling into an oval and dusting with salt and pepper. Place a rack over the chili, then the meat on top of the rack so it drips into the chili as it smokes. When the meat reaches 165 degrees internal temperature, the meat is ready to be broken up and added to the pot. Simmer for 20 more minutes and then serve hot with corn chips, cheddar cheese, sour cream and green onion.","meta":{"section":"Cooking","utc":1541862599}} +{"text":"Either a really talk santoku or some sort of Chinese cleaver. Not a super common style though.","meta":{"section":"Cooking","utc":1536772078}} +{"text":"You dry the chicken wings off after they steam and put them in the fridge before you bake them. I can't remember if I did this step, but those that have said it made the skin very crispy. Just follow his recipe: http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html and don't forget the butter :)","meta":{"section":"Cooking","utc":"1382721285"}} +{"text":"With meatballs I think it is a must.","meta":{"section":"Cooking","utc":1539511793}} +{"text":"Not if they don\u2019t know you used it. The alcohol will bake off anyway.","meta":{"section":"Cooking","utc":1562592012}} +{"text":"The can says 6 pounds. HEY EVERYBODY, THIS GUY IS A BIG FAT PHONY!!!","meta":{"section":"Cooking","utc":"1326392658"}} +{"text":"Especially when, in some areas, it\u2019s not even an option to have a gas line.","meta":{"section":"Cooking","utc":1539728339}} +{"text":"70s samba or norte\u00f1o","meta":{"section":"Cooking","utc":1540144109}} +{"text":"nope, need a whetstone for that though, in a pinch, you can use the unglazed bottom of a coffee mug","meta":{"section":"Cooking","utc":1536699227}} +{"text":"It explodes, basically. Here's a video with some demonstrations of what happens.","meta":{"section":"Cooking","utc":1562904058}} +{"text":"I season them both during and after. I use alot of seasoning while cooking then once in a bowl to taste.","meta":{"section":"Cooking","utc":"1358620106"}} +{"text":"If you have any clue which ones, I would definitely keep the ones that he favored the most (be sure to look for money stashed inside the books before giving them away). Sadly my knowledge of rare cookbooks is lacking, and if there aren't any that interest you specifically, then it's hard to say. I'm just glad your university is willing to do something with them because most places treat cookbooks with very little respect.","meta":{"section":"Cooking","utc":1537211330}} +{"text":"I leave the kitchen when my wife starts cutting things. She is a very capable woman, but watching her do it makes me nervous as all hell. She has never cut herself, but I can't for the life of me figure out how. :)","meta":{"section":"Cooking","utc":1542660882}} +{"text":"I'm a big fan of chicken fajitas. You can cheat and use a mix(which my mother used for years) but actually marinading and seasoning it yourself is pretty simple.","meta":{"section":"Cooking","utc":"1335996231"}} +{"text":"Get the oil hotter. You should see smoke just starting to come from the surface of the oil before you pour the egg in.","meta":{"section":"Cooking","utc":1553170046}} +{"text":"I just put a bunch of mint in a jar with sugar a few hours ago before I read this. I was going to let it sit until the sugar becomes a syrup. Have you compared the 2 methods?","meta":{"section":"Cooking","utc":1528101443}} +{"text":"If you cook it and it sits there for half an hour while you're eating them 2 hours to get down to temp it still has more than long enough, and if you have it for dinner the next night instead of breakfast you can double that time","meta":{"section":"Cooking","utc":1545189818}} +{"text":"That's weird.. I always thought feta cheese was more pungent than goat cheese. Plus I enjoy the creaminess of goat cheese.","meta":{"section":"Cooking","utc":"1330578763"}} +{"text":"I know how to cook, the point is you shouldn't even have to use oil with a ceramic pan like you do with stainless or teflon.","meta":{"section":"Cooking","utc":"1413506008"}} +{"text":"1) Sauce; mounting with butter at the end 2) cookies; salt 3) Biryani; whole spices 4) caramelized onions; salt 5) Indian food; throwing your shaker of fucking curry powder in the garbage","meta":{"section":"Cooking","utc":1523466563}} +{"text":"For some reason, the only thing kids seem to be adventurous with (as far as food goes) is ice cream. Like, give them sushi and they won't eat it. But they have no problem eating weird ice cream that looks like it's not even made on this planet. As a kid my favorite ice cream was this one green and purple sherbet with *pop rocks* in it. Now I go for butter pecan.","meta":{"section":"Cooking","utc":1512156585}} +{"text":"Wait a second. I just noticed there are like 10+ burger joints in NYC that are touted as to have the best burger in NYC. OH MY GOD, DOES THAT MEAN THAT PEOPEL ARE ALLOWED TO HAVE DIFFERENT OPINIONS? PS - I hope you're stating that his recipe isn't American as a side note, not to be a douche.","meta":{"section":"Cooking","utc":"1338819979"}} +{"text":"Put oil in a pan, set stove to high, sear for 30-45 seconds both sides","meta":{"section":"Cooking","utc":1556127100}} +{"text":"Budget Bytes white chicken chili. Smoked paprika isn\u2019t in the recipe, but it\u2019s great if you add a tablespoon at the end.","meta":{"section":"Cooking","utc":1512861366}} +{"text":"I generally think of soups that are based around a single veg (Split Pea, Broccoli, Squash, Tomato, etc.) as being the ones that you'd want to blend to a velvety smooth consistency.","meta":{"section":"Cooking","utc":1537531531}} +{"text":"Such a great compromise!","meta":{"section":"Cooking","utc":1547870431}} +{"text":"Lodge Logic makes a great dutch oven that is perfectly fine for about a third of the cost. I own one, it's great. You don't need name brands to make good food. http://www.amazon.com/Le-Creuset-Signature-Enameled-Cast-Iron/dp/B0076NOHG2/ref=sr_1_1?m=ATVPDKIKX0DER&s=kitchen&ie=UTF8&qid=1419110261&sr=1-1 http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1419110287&sr=1-4&keywords=lodge+logic+dutch+oven See what I mean?","meta":{"section":"Cooking","utc":"1419110372"}} +{"text":"As mentioned, KD = Kraft Dinner in Canada. Any boxed mac n cheese will do. And Cholula is a brand of hot sauce. Like Tabasco, but much more flavorful imo.","meta":{"section":"Cooking","utc":1547747014}} +{"text":"I've made parsley rice many a time, but never with corn. Nice idea.","meta":{"section":"Cooking","utc":1551274479}} +{"text":"hah, there really is a sub for everything! A friend of a friend gave it to me after I mentioned I was looking for a set and he had some sitting around. He was using his as a door stop in his garage, heh. I chucked the few pans I got into a roaring bonfire and baked all the rust and grime off of em'. They cleaned up really nice!","meta":{"section":"Cooking","utc":1561644682}} +{"text":"We finally agreed that 145F degrees is fine for pork. 165F is closer to overkill than we'd like. If someone is uncomfortable we go to 155F. (with family) &#x200B;","meta":{"section":"Cooking","utc":1542660561}} +{"text":"**Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker 6Qt/1000W, St...** |||| --:|:--|:-- Current|$118.68|Amazon (New) High|$234.95|Amazon (New) Low|$78.50|Amazon (New) |Average|$119.67|30 Day Price History Chart and Sales Rank | FAQ","meta":{"section":"Cooking","utc":1453060517}} +{"text":"Your are absolutely welcome. Hopefully you'll be able to get these things in your location! These ingredients are the foundation to make: Thai/Japanese curry, Fried rice, Chow Mein, a tasty Stir fry chicken, pork, seafood, or beef dish. With these you are 1-2 ingredients away from making every type of Asian food. Happy experimenting! :)","meta":{"section":"Cooking","utc":"1386746385"}} +{"text":"I'm so sorry","meta":{"section":"Cooking","utc":1468897694}} +{"text":"I made my own tomato sauce for the first time a few days ago, and even though it was really simple, it was so much better than the jarred tomato sauces you buy at the grocery store. Jarred sauces have such a disgusting amount of sugar in them.","meta":{"section":"Cooking","utc":"1378544161"}} +{"text":"Hey, where'd you find the funky hot pockets?","meta":{"section":"Cooking","utc":"1337081162"}} +{"text":"Do you have a regular blender or food processor? still works. Also don't skip the putting it into a thermos to stay hot and emulsified for up to 2 hours","meta":{"section":"Cooking","utc":1556819430}} +{"text":"The purpose of adding salt to the water beforehand is so the water boils faster!","meta":{"section":"Cooking","utc":1554270951}} +{"text":"Yes to all of this, but you missed rinsing the bird and patting dry. Thought I'd throw that in there, as there's frequently a bit of slime and slop in and out if you don't, plus seasonings and oil stick better to a dry bird.","meta":{"section":"Cooking","utc":"1347315167"}} +{"text":"Fish and chips made with cod doesn't taste of fish. Cod doesn't taste of anything, really. I once made herb encrusted cod and it was still tasteless, which was quite impressive. Seriously, Britain, you're an island, what's with your pathetic choice of fish?","meta":{"section":"Cooking","utc":"1413820529"}} +{"text":"Add reconstituted dried porcini along with the broth that you soaked them in. Be sure to strain the broth so you don't get any grit in your soup","meta":{"section":"Cooking","utc":"1415715303"}} +{"text":"You don't have to buy it but that is my experience with keto. I ate a lot less but still overate my goals because I didn't realize I was eating so much. Satiety doesn't matter when you pound back 500 calories of peanuts in five minutes for example.","meta":{"section":"Cooking","utc":1485393650}} +{"text":"I\u2019m in the mood for food,a Garfield cookbook.","meta":{"section":"Cooking","utc":1558709047}} +{"text":"Is there a link? Yes there is: http://www.seriouseats.com/2013/08/24-essential-kitchen-tricks-and-tips.html","meta":{"section":"Cooking","utc":"1377824421"}} +{"text":"you are grossly overestimating how many zesters and lemons and limes i have ever even seen in my lifetime let alone owned or touched","meta":{"section":"Cooking","utc":1548996888}} +{"text":"Wash them well, put in cassarole dish, add about a cup of orange juice, cover tightly with foil. Cook for about an hour on 350. Simple and delicious.","meta":{"section":"Cooking","utc":"1408805606"}} +{"text":"Is acid the proper way to counter-act that? Like a few dashes of Worcestershire?","meta":{"section":"Cooking","utc":1496957731}} +{"text":"Snow peas, regular peas,","meta":{"section":"Cooking","utc":1550785178}} +{"text":"turmeric + paprika","meta":{"section":"Cooking","utc":1513649825}} +{"text":"I\u2019m currently trying to master fried eggs in a stainless steel pan. (The place I moved to doesn\u2019t have an egg pan and mine is 2600 miles away.) The internet tells me it\u2019s all about temperature control - medium-hot pan, room temp fat. But so far I\u2019m not having much luck, so all my eggs are scrambled and all my pans are coated in egg. I may just crack and go buy a Teflon pan. Or re-season some of the cast irons around here.","meta":{"section":"Cooking","utc":1561393123}} +{"text":"what\u2019s so good about it","meta":{"section":"Cooking","utc":1537993985}} +{"text":"Depends on what I\u2019m cooking, but I marinade after the tenderizer because the holes made by the blades let\u2019s the marinade get deeper into the meat","meta":{"section":"Cooking","utc":1543762789}} +{"text":"Frozen fish (especially cheaper brands) often have a lot of water in them. Once the fillets are thawed out, you can practically wring them out. This can cause soggy fish that steams instead of frying and disintegrates before it hits the plate.","meta":{"section":"Cooking","utc":1491775726}} +{"text":"Really? You can describe the differences certainly, but how do you quantify \"how different\" it is? Is the difference between caramelized onions and saut\u00e9ed onions bigger or smaller than the difference between chicken and quail?","meta":{"section":"Cooking","utc":"1428071823"}} +{"text":"4 hours is way to long to cook anything in a pressure cooker","meta":{"section":"Cooking","utc":1519087079}} +{"text":"Japonica is usually just 1:1+alpha. I think the problem is the way you cook it or what you use to cook it. Is the skin burnt but still edible? there are people who likes that.","meta":{"section":"Cooking","utc":1550843468}} +{"text":"For a little kick of heat if your family is not that much of a spicy food family grab a nice size serrano pepper. Slice it in half length wise and take the membrane out of half of it. Dice it up very small and add to the chili when you saute the onions. Remember to build your flavors, season as you go along. I know you said no chocolate but I do usually add a little cocoa powder or even a square or two of Hersey's. I also don't use tomato paste. I get a large can of good marzano tomato puree and a small can of fire roasted tomatoes. Took a little time to get it to the end result my family likes but I do not miss using tomato paste.","meta":{"section":"Cooking","utc":1548130974}} +{"text":"Try gnudi and corn tortillas.","meta":{"section":"Cooking","utc":1517461579}} +{"text":"Duck fat fries are to die for!","meta":{"section":"Cooking","utc":"1417013738"}} +{"text":"Nothing says \"love\" like tofu and egg substitute. :(","meta":{"section":"Cooking","utc":"1340385904"}} +{"text":"I have that cooker and love it. You linked to a used model though - maybe you can order from US Amazon here instead? Price looks similar and the smaller one is cheaper. The ZCC is a somewhat uncommon Zoji model, so it may be that Canadian Amazon doesn't get stock so easily. Both the 1.0L and 1.8L models have a minimum of 1 c of plain white rice. Some of the other modes (mixed rice, etc.) have a 2c minimum for the larger model and a 1c minimum for the smaller one. If you're only cooking for a couple of people, the 1.0L will be way more than enough, so I'd try to get that just for the smaller footprint.","meta":{"section":"Cooking","utc":1551638814}} +{"text":"Rosemary. Goes well with chicken, pork, beef, fish, or veggies. It's delicious. If you can find it fresh it's better, but even the dried stuff will give you great flavor. Smoked paprika is nice too. Gives a nice warm flavor to the dish.","meta":{"section":"Cooking","utc":1551978250}} +{"text":"I'm finding I am needing to learn how to do stuff for myself simply because I can't accept the idea of buying anything in single-use plastic containers, wrap or laminate materials. It's not enjoyable at all as I'd much rather be a lazy sod. Even the tin cans have plastic linings in them that'll make you sick if heated over a campfire.","meta":{"section":"Cooking","utc":1546582263}} +{"text":"OK, I won't dispute the marzipan - this is a childhood memory. But there was definitely vanilla in it, too, in the form of a cream or custard, similar to a stuff we call \"Konditorcreme\" in Germany.","meta":{"section":"Cooking","utc":1498848303}} +{"text":"http://www.skinnytaste.com/2009/04/baked-chicken-parmesan.html?m=1 I made this parmesan chicken the other week and it was surprisingly good for how simple it was. I made chicken parmesan sandwiches with the leftovers and you can probably think of some more variations too.","meta":{"section":"Cooking","utc":"1392218899"}} +{"text":"Do you do speaking engagements and/or demonstrations like at trade shows? I\u2019m in the food industry and also a fan and might be interested in having you as a speaker if possible.","meta":{"section":"Cooking","utc":1516690948}} +{"text":"Use egg nog instead of milk/cream. Two eggs for every cup of nog. All of the other flavorings are already in there, but I grate in a bit of nutmeg. Faster, easier, *and* tastier. Maybe not a year-round solution unless you want to also work on making your own egg nog.","meta":{"section":"Cooking","utc":1486977918}} +{"text":"When I read this, all I can think is that 1/4 cup of Kaluha is added for flavor, not to get someone intoxicated. I think any reasonable person (even a recovering alcoholic) would realize that it's okay to eat the cake because the intent isn't to get drunk, but simply to enjoy the confection (you can't even taste the alcohol, right?). I wouldn't see it as falling off the wagon, but I commend you for your thoughtful consideration.","meta":{"section":"Cooking","utc":"1390503460"}} +{"text":"For a main course: Spaghetti carbonara (ATK recipe). I know carbonara is one of those dishes that's best served right away, but it seems to be loved even when it's cooled down a little. For dessert: Leche flan - the filipino version of cr\u00e8me caramel, which uses condensed milk and evaporated milk instead of cream and regular milk.","meta":{"section":"Cooking","utc":1543286078}} +{"text":"I did this a couple years ago. Not much, and most hate the music. But, fuckin' eh; Nice meal.","meta":{"section":"Cooking","utc":"1384905692"}} +{"text":"mojitos, margaritas, ceviche","meta":{"section":"Cooking","utc":1558299995}} +{"text":"On a whole steak? Or already sliced?","meta":{"section":"Cooking","utc":1472175277}} +{"text":"Wow. Meant to post that to this thread: http://www.reddit.com/r/startrek/comments/316shq/funniest_data_moment/ You want fancy and cheap? Try making cacio e pepe. Put some garnish on the plate. Bam!","meta":{"section":"Cooking","utc":"1428072128"}} +{"text":"I have arthritis and other issues that mess with my hands/fingers. The garlic press is not my friend. I tried the jarred garlic but didn't love it. Now I buy the frozen minced garlic cubes at trader joes (my regular grocery store also sells them but TJs is cheaper). They taste great and couldn't be easier to deal with.","meta":{"section":"Cooking","utc":"1436679739"}} +{"text":"Electric pressure cooker, instant and leave-in meat thermometers. They changed my cooking for the better more than anything else.","meta":{"section":"Cooking","utc":1514924392}} +{"text":"Using the Search function I found these previous threads that may be helpful to you: http://www.reddit.com/r/Cooking/comments/wyocj/what_to_do_with_a_deep_fryer/ http://www.reddit.com/r/Cooking/comments/1wsbp6/my_friend_is_going_to_have_a_deep_fryer_at_his/ http://www.reddit.com/r/Cooking/comments/22vkma/just_bought_a_deep_fryer_and_need_some/","meta":{"section":"Cooking","utc":"1405634907"}} +{"text":"Hand in fucking hand.","meta":{"section":"Cooking","utc":1519778114}} +{"text":"Can you have alcohol?","meta":{"section":"Cooking","utc":1551754735}} +{"text":"It varies by area. Literally no part of beef is cheap here, but I can get a whole chicken for $1/lb and pork chops for $1.20.","meta":{"section":"Cooking","utc":1534215902}} +{"text":"I'm with you, hate ketchup, prefer mustard!","meta":{"section":"Cooking","utc":"1337291388"}} +{"text":"I could see it being really popular in cemeteries.","meta":{"section":"Cooking","utc":1530656642}} +{"text":"A pic would\u2019ve been nice.","meta":{"section":"Cooking","utc":1525376900}} +{"text":"I was going to say timing... Anyone can cook ONE THING perfectly at a time. But it takes a lot of practice to cook a whole bunch of things so they're all ready at the same time.","meta":{"section":"Cooking","utc":"1432692501"}} +{"text":"gosh, thanks, I was always under the impression veal was from lamb. though, I guess I would not feel comfortable eating a baby cow either.","meta":{"section":"Cooking","utc":"1428527642"}} +{"text":"I make spicy mayo like they have in sushi restaurants 83 for one cup mayo, roughly a tablespoon sesame oil, 1~2 teaspoons of Japanese nine spice (nanami togarashi is what it says on the bottle in stores) and liberal amounts of Sriracha, between 2~5 tablespoons depending how burned you like your mouth. Usually I have to taste test as I go to get the mix right. Low spice tastes creamy, with the sesame oil dominating. High spice, and it's basically just a thicker Sriracha. There's a good middle ground where all the flavors blend wonderfully! Goes great on all kinds of fried foods, not just Japanese cuisine. I usually eat it with onion rings and chicken fingers.","meta":{"section":"Cooking","utc":1490459807}} +{"text":"I wanted to eat well","meta":{"section":"Cooking","utc":1558626215}} +{"text":"I have my honing down, but I know my knife needs a good sharpening soon.","meta":{"section":"Cooking","utc":1470849857}} +{"text":"Bite the bullet, call your lady, cop deuces and ask her where you can go to get the replacements. **EDIT:** And make sure to come back and tell us what they are, OP. We're the real victims in all this. (Thanks /u/farceur318!)","meta":{"section":"Cooking","utc":1465386463}} +{"text":"You don't have to buy both. You can still email yourself the grocery list. I get what your saying though. I rarely buy apps so I didn't realize this was an issue.","meta":{"section":"Cooking","utc":"1328830562"}} +{"text":"Yes! I'll look up a recipe to do this. Thank you!","meta":{"section":"Cooking","utc":1476732077}} +{"text":"BBQ - make some bacon!","meta":{"section":"Cooking","utc":1536114378}} +{"text":"It's the quality of meat around these parts that I have an issue with. Tree rats are the perfect description.","meta":{"section":"Cooking","utc":1558973774}} +{"text":"I don't use my fillet knife very often. That said, when you need a fillet knife, you really need it (rather than just being able to sub in a chef knife). If you're not cleaning and filleting fish at home, though, I would say don't bother.","meta":{"section":"Cooking","utc":1534820739}} +{"text":"Whoops--I deleted my comment without refreshing. Anyway, they tend to come out with a very undercooked texture and the connective stuff didn't break down. I've done higher temps for longer and they seemed dry. So definitely aim for more traditional temps and textures. Low temp drumsticks aren't any good. Sorry to be brief, I'm on my phone.","meta":{"section":"Cooking","utc":"1427489546"}} +{"text":"i can get access to most kinds of rice if im willing to go look. I try to stay away from thai food in general (peanut allergy) but that's mostly just an in-my-head thing","meta":{"section":"Cooking","utc":1527368749}} +{"text":"Thai curry is a great veg option as well.","meta":{"section":"Cooking","utc":1525855093}} +{"text":"I've never had much luck with stock made from anything that's been on the grill or smoker - the smoke flavor is just *too strong* for anything I typically make - much more so than any typical smoked items that might go in a stock like bacon or smoked pork hocks or neckbones. Having said that...might as well give it a try - you've got nothing to lose!","meta":{"section":"Cooking","utc":"1426161512"}} +{"text":"Chopped garlic, garlic oil, and parsley. Or roasted garlic mayo. Or gravy. Or scrambled eggs, sausage, white gravy, green chili, and some shredded cheese. Goddammit. I just realized I forgot to eat lunch.","meta":{"section":"Cooking","utc":1551295346}} +{"text":"Watergate salad. It\u2019s gloopy. It\u2019s unnaturally green. It\u2019s more dessert than salad. But it\u2019s not Thanksgiving or Christmas without it on the table, even if the rest of the meal is much nicer in comparison like a reverse seared rib roast au jus, Gouda mashed potatoes, and Yorkshire pudding.","meta":{"section":"Cooking","utc":1545588666}} +{"text":"Make a lasagna the day before. Throw together a salad. Have a basic antipasto. Store-bought gelato for desert.","meta":{"section":"Cooking","utc":1533323393}} +{"text":"I have to recommend something I recently discovered . . . it is unbelievably handy to have two identical 12\" skillets. One can act as a lid for the other, for starters. You can flip anything with ease, or cool off something quickly just by flipping whatever you are cooking into it's twin. Since you can easily cup one into the other, it's easy to strain off liquids. And since you have two, one can store leftovers in the fridge for a day. Let's see, that's a lid, spatula, serving spoon, colander, and a couple bowls or plates that won't be sitting dirty in the sink until washed. I'm telling you, I wish I'd discovered this years ago.","meta":{"section":"Cooking","utc":1516599094}} +{"text":"One of my families favorites (I have two boys 6 & 8) is roasted vegetables. You can experiment with all kinds. I make roasted vegetables on Sunday for the week. The following is my normal \"base\": petite potatoes halved, beets cut into 1 inch pieces, sweet potato cut into 1 inch pieces, a chopped onion and 2 minced garlic cloves. I throw them into a 9 x 13 pan drizzle with olive oil and also salt & pepper. Roast at 400 in the oven for about 40 minutes, give or take. To change it up I sometimes add turnips cut into 1 inch pieces & carrots. In addition to this, I generally do a 9 x 13 of zucchini, crook neck squash, and peppers. All these vegetables are relatively inexpensive and go a long way. My husband and I started doing this to make healthy lunches for work. We are both teachers and on a good day only get about 15 minutes for lunch. This takes about a minute and a half to warm up in the microwave. We then either have pork loin or chicken breast with it.","meta":{"section":"Cooking","utc":1563741422}} +{"text":"I see you're in Australia.. Give them to me?","meta":{"section":"Cooking","utc":"1440232147"}} +{"text":"If you can afore it. I'd say so. Try to get the big and small container. I think 32 and 64 oz. there is a dry container that has come in very handy. Check out r/vitamix","meta":{"section":"Cooking","utc":1490907822}} +{"text":"I'll second this recipe. Followed it pretty much to the tee and was super delicious. I don't see myself doing many traditional broths or soups outside of a pressure cooker.","meta":{"section":"Cooking","utc":1543036233}} +{"text":"Did you use super old baking powder or soda? Did you maybe not use enough of it?","meta":{"section":"Cooking","utc":"1329854577"}} +{"text":"That sounds like a fantastic idea. Does the stock not evaporate dying the time in the oven though?","meta":{"section":"Cooking","utc":"1356529473"}} +{"text":"I believe Jolly Bee uses calrose rice. At least, that's what it tastes like to me, though I prefer jasmine rice. Source: am filipino.","meta":{"section":"Cooking","utc":"1434830199"}} +{"text":"Thanks for the ideas!","meta":{"section":"Cooking","utc":"1369351796"}} +{"text":"pics?","meta":{"section":"Cooking","utc":"1370049104"}} +{"text":"That sounds odd. It should have been falling apart tender. I make carnitas by cutting the butt into large chunks. Add the spices you will use in a 13x 9 inch pan. Cover with foil. I like to cook it about 300 degrees for a couple of hours. Take it out check the level of liquid and put it back for another hour or two. At the third hour it should be falling apart. If done to your liking take it out, if not, put it back in and cook some more. Make sure your foil is tight around the edges of the pan or all the liquid will cook away. Once done to my liking, I take it out, let it cool a bit. Shred with forks, pick out any big pieces of fat and broil it just a bit to get some of the edges crunchy.","meta":{"section":"Cooking","utc":1470509177}} +{"text":"God damn that's gorgeous; I wish I could still eat beef","meta":{"section":"Cooking","utc":1525584287}} +{"text":"\ud83e\udd22\ud83e\udd2e opposite for me! I may double or triple an onion, but I usually put in half the garlic, then take some out. Lol","meta":{"section":"Cooking","utc":1518201284}} +{"text":"Spaghetti e alici. Spaghetti, olive oil and anchovies. Can add fish sauce, tomatoes, breadcrumbs, pepper, cheese whatever. Takes like 10 minutes to make. If I'm feeling cheeky I'll make spaghetti topped with mapo tofu, which is actually my favorite. I don't have a recipe for it because it's in my head, but this \"sichuan bolognese\" comes close.","meta":{"section":"Cooking","utc":1559927446}} +{"text":"Right. Trying to avoid chemicals that would impart off flavoring","meta":{"section":"Cooking","utc":1552070182}} +{"text":"As for a food processor, purchase Magimix instead of Kitchen-Aid/Cuisinart. Magimix is made by Robot-Coupe, which is who the older, bombproof, Cuisinarts were made by. Current Kitchen-Aid/Cuisinart is made in China.","meta":{"section":"Cooking","utc":"1404313057"}} +{"text":"I would call it more of a baked goods area since I don't think they do anything on-site except maybe divide up cakes.","meta":{"section":"Cooking","utc":1545999896}} +{"text":"Saute'd onions and mushrooms!!!","meta":{"section":"Cooking","utc":"1375529380"}} +{"text":"I don't imagine the rice would cook properly in the slow cooker. If I was you, I'd just cook it however you usually do and transfer it to slow cooker.","meta":{"section":"Cooking","utc":1456607887}} +{"text":"You can also cook the chicken breast down. This will make the juices flow into the breast. If you like the skin browned like I do, just flip it over when its done and hit it with the broiler for a few minutes.","meta":{"section":"Cooking","utc":"1356127308"}} +{"text":"Vegemite","meta":{"section":"Cooking","utc":1520559196}} +{"text":"Yeah, my containers for those are nearly identical too, hence putting them on different shelves, rather than trying to be more organized which is something I, too, should clearly do. :)","meta":{"section":"Cooking","utc":1543719364}} +{"text":"The real question is how to keep it in the jar once it melts. I swear that stuff will leak out of an air tight container.","meta":{"section":"Cooking","utc":1462764368}} +{"text":"My mom put crushed pineapple in her sweet potato casserole, also smoothies or ice cream topping.","meta":{"section":"Cooking","utc":1468690367}} +{"text":"Blue is a primary color. You are going to have a hard time if you are trying to make your own. Edit: I assumed you meant by mixing colors and not literally making your own from raw materials... if the later, then i really do not know...","meta":{"section":"Cooking","utc":1560688978}} +{"text":"I'd recommend ~1/4\" to 1/2\" slices, pan seared in butter then finished off in the convection oven. I can't say how long or what temperature but overcooking will make it rubbery. I'd estimate total cook time of 10-15min. I worked for a french chef for awhile and that's how he prepared it. It tasted amazing but I never actually cooked it, just observed and plated. We garnished it with balsamic glaze and some greens with dijon dressing.","meta":{"section":"Cooking","utc":"1341161932"}} +{"text":"Example from the internet: Kraft \u201cmexican style\u201d shredded cheese. Monterey Jack, cheddar, asadero, queso quesadilla. Most stores around here sell bags of shredded cheese like this. https://www.target.com/p/kraft-natural-shredded-mexican-style-four-cheese-8oz/-/A-12955134?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Grocery%2BEssentials%2BShopping_Local&adgroup=SC_Grocery&LID=700000001170770pgs&network=s&device=m&location=9003336&ds_rl=1246978&ds_rl=1247077&ds_rl=1246978&gclid=Cj0KCQiA37HhBRC8ARIsAPWoO0yQJ2IX1hiG-ZsuZtUZ4iqhTYTLAJh9gEQZEacMJ_1j1AMx9bE6-50aArtaEALw_wcB&gclsrc=aw.ds","meta":{"section":"Cooking","utc":1546461306}} +{"text":"Ahhh, I understand. So sticky rice is exclusively glutinous rice which is less common than 'normal' rice in Western countries, but can come in any length grain. So normal rice can't be cooked to be like sticky rice?","meta":{"section":"Cooking","utc":1523879885}} +{"text":"Just curious, is there any chance your sugar is ground finer then US sugar?","meta":{"section":"Cooking","utc":1549504381}} +{"text":"http://foodadditive.blogspot.com/2013/11/body-and-mouthfeel-of-sugar.html http://www.foodnavigator-usa.com/Suppliers2/Sweetness-enhancers-offer-greater-mouth-feel Adding a bit of sugar gives it a smoother, thicker feeling in your mouth. The \"10 calorie diet sodas\" exploit this although they're poorly marketed. Do a blind taste test at home. You'll notice!","meta":{"section":"Cooking","utc":"1448252977"}} +{"text":"About $30 bucks","meta":{"section":"Cooking","utc":"1375386304"}} +{"text":"When they don't even eat it and say they're getting takeout when i spent hours and money with the vision of us eating together in mind...sigh","meta":{"section":"Cooking","utc":1546688038}} +{"text":"arent like 99% of all sausages made for grilling? In germany atleast it is definitely the most used way never heard of cooking em","meta":{"section":"Cooking","utc":1551638424}} +{"text":"Do you have a particular recipe you like to use for your spaghetti sauce? I'm starting to work on improving my sauce repertoire but don't have a whole lot of experience.","meta":{"section":"Cooking","utc":1551984619}} +{"text":"Or take the zero seconds, type four letters and gain courtesy points.","meta":{"section":"Cooking","utc":"1326251249"}} +{"text":"Tossing it in the garbage is the standard way. &#x200B; That said, if you have a fire pit, warming it up to get it liquid and then slopping it all over the wood and larger kindling you're about to burn works a treat. :)","meta":{"section":"Cooking","utc":1542094005}} +{"text":"Honestly, I've found a lot of great recipes on Pinterest.","meta":{"section":"Cooking","utc":"1426444466"}} +{"text":"Healthy Boy Brand sweet soy sauce. Knockout, if you fancy a change. It\u2019s Thai and a bit like an Indonesian kecap manis.","meta":{"section":"Cooking","utc":1530192850}} +{"text":"Lamb is expensive here","meta":{"section":"Cooking","utc":1547430629}} +{"text":"Wash the rice in a strainer with cold water. When the water runs clear add it to a pot with 1.5x the volume of the rice worth of boiling water. Cover, simmer on low. Don\u2019t stir just wait for all the water do evaporate and the rice should be done. It won\u2019t come out as good as a pressure cooker or rice cooker.","meta":{"section":"Cooking","utc":1554750909}} +{"text":"Mushrooms. They\u2019re awful and have a gross texture.","meta":{"section":"Cooking","utc":1554166770}} +{"text":"Can't agree. Everyone sweats. Most people don't bother with ketogenic diets. It's normal, if you're eating an abnormal diet...","meta":{"section":"Cooking","utc":"1386954074"}} +{"text":"Here is another Indian recipe for baby eggplants that I love! Mind you, I've grown up eating all of these regularly as they are a part of my mom's wheelhouse, and her version of it is being passed on to me in our kitchen lessons: https://vegetariangastronomy.com/indian-spice-stuffed-eggplants-potatoes/","meta":{"section":"Cooking","utc":1537477179}} +{"text":"Or a can of cream of chicken soup.","meta":{"section":"Cooking","utc":1464635250}} +{"text":"Hah hah hah hah hah...","meta":{"section":"Cooking","utc":1556894123}} +{"text":"I gotta disagree. Serious Eats did a study. You end up losing less juices by cooking slow first and searing after.","meta":{"section":"Cooking","utc":1462746765}} +{"text":"Puff pastry","meta":{"section":"Cooking","utc":"1350786464"}} +{"text":"it's true. this article from serious eats found something really similar. she touches on it for wet ingredients. >You'll probably notice that the top surface of the liquid is not perfectly flat\u2014it kind of climbs up the walls of the container around the edges. This is due to surface tension and the shape of that top surface of the liquid is called a meniscus. >I find it easier to measure small quantities of wet ingredients (say, one quarter or less) in dry measuring cups or measuring spoons. For example, when a recipe calls for a quarter cup of buttermilk, I take out my dry quarter cup measuring cup or use my tablespoon measure four times instead of bothering with my liquid measure. it happens to dry ingredients as well. >As you can see, these seemingly identical cups of flour are actually quite different\u2014the heavily-scooped cup weighs a full 32% more than the lightly scooped cup! that's why most bakers (where proportions of ingredients really matters) will use a kitchen scale.","meta":{"section":"Cooking","utc":1507042578}} +{"text":"If it's fried (as ramen noodles are) the fat is not a healthy fat to consume.","meta":{"section":"Cooking","utc":1517441128}} +{"text":"Never tried it. Then again, I've always had to prepare this dip in one *hell* of a rush...","meta":{"section":"Cooking","utc":"1328414386"}} +{"text":"Saltines. Every bite!","meta":{"section":"Cooking","utc":"1424594530"}} +{"text":"How do you use it right? Simply add it during the cooking process?","meta":{"section":"Cooking","utc":1454349729}} +{"text":"Stocks and soups often start with a mirepoix using onion, celery, and carrot. I have seen recipes that substituted fennel for the onion. Fennel has, a slight licorice taste and behaves like onion in some recipes.","meta":{"section":"Cooking","utc":1534800262}} +{"text":"The Toll House Inn invented the chocolate chip cookie and sold the recipe and name to Nestle.","meta":{"section":"Cooking","utc":1558496778}} +{"text":"I just made these for Christmas dinner and they were fantastic - them you so much for the recipe :D","meta":{"section":"Cooking","utc":1451075088}} +{"text":"I think someone got over-excited.","meta":{"section":"Cooking","utc":1501390035}} +{"text":"It's a few different kinds of fish with a little bit of actual crab meat. Tastes pretty good, and it's usually pre-cooked so all you have to do is make it warm. They keep it near the seafood in little vacuum sealed packages. It's also good on salads.","meta":{"section":"Cooking","utc":1500395895}} +{"text":"Probably not too unusual, but... Just enough Sriracha to give it a small amount of bite and some brown sugar to even things out.","meta":{"section":"Cooking","utc":"1343266310"}} +{"text":"Several slugs (tablespoons) of Worcestershire sauce, depending on the total quantity of stew you're making, will seriously up the umami unctuousness.","meta":{"section":"Cooking","utc":1455143492}} +{"text":">pretty heavy refining process It absolutely doesn't mean it's making it unhealthy. What is important are not layman opinions about steps taken along the way, but what actually ends up in the bottle. I would rather stand by what scientists say about it rather than vague \"it uses chemicals and therefore is bad\". >as close to a natural state as possible Naturally humans were hunters-gatherers and had life expectancy about half of what we currently enjoy in western countries. Indeed maintaining proper diet and fitness is very important, but that by no means is synonymous with \"natural\". You can simply look at what is recommended by experts and if you feel doubtful you can check specifically why they say this or that - those days such information is a single google search away (provided that you stick to reputable sources and don't go overboard with interpretation of words).","meta":{"section":"Cooking","utc":"1420757827"}} +{"text":"Here you go.","meta":{"section":"Cooking","utc":"1343168304"}} +{"text":"If you dont use the foil the fish will dry out. If you dont have foil baking paper/greaseproof paper should be ok.","meta":{"section":"Cooking","utc":1562928034}} +{"text":"You are correct! I was the one who was mistaken!","meta":{"section":"Cooking","utc":1511653835}} +{"text":"Yes. I always use foil to cook veg. Toss them in some oil, salt, and pepper before adding to the foil covered tray.","meta":{"section":"Cooking","utc":1542658397}} +{"text":"Indochino is a total joke - i even went to the store in manhattan and got measured. Suit came in after a month and it was an awful fit. And i m a very standard size, so even your basic off the rack suit fits me pretty decent in general. Went in for alterations but they saw how badly it fit and offered me a refund instead of alterations and i took it. Never again.","meta":{"section":"Cooking","utc":1498052574}} +{"text":"This is a sauce I would make in smaller quantities. I\u2019ve had to throw out 18 qts of this very sauce at a restaurant. It\u2019s safe to eat, but unless you enjoy it I don\u2019t think it\u2019s worth keeping. A very good sauce, however!","meta":{"section":"Cooking","utc":1563986079}} +{"text":"Madre de Dios","meta":{"section":"Cooking","utc":1549258749}} +{"text":"Share the love dammit! Give a box to anyone you care about, there has to be two people other than your husband that you would be happy to donate a dozen eggs to!","meta":{"section":"Cooking","utc":1554380852}} +{"text":"He could try cooking the curry paste for a short amount of time, someone feel free to call me out if that doesn't help as I'm not 100% on that.","meta":{"section":"Cooking","utc":1505536388}} +{"text":"It\u2019s the same, just means made from fresh not cultured cream","meta":{"section":"Cooking","utc":1527856514}} +{"text":"Buy a dehydrator..takes about 4-6 hours...and yes it is a LOT better...and you can make your own flavors.","meta":{"section":"Cooking","utc":1458737700}} +{"text":"Recipe?","meta":{"section":"Cooking","utc":"1364457107"}} +{"text":"When you go to a steak house you're probably eating dry aged beef that's been aging for 30, 40, 50 or 60 days. These are kept in moisture controlled coolers at 35 F or so. So a day or two trip in a cold fridge is nothing to a large piece of meat like this.","meta":{"section":"Cooking","utc":"1401669129"}} +{"text":"I don't know I find pink lady to be the overall winner.","meta":{"section":"Cooking","utc":1554211888}} +{"text":"Grated(?) carrots, tuna, some lemon juice, salt and olive oil. Throw some lettuce too if you like your greens but I dont. Could eat that shit every day if it wasnt for risk of mercury poisoning","meta":{"section":"Cooking","utc":1520005879}} +{"text":"Yup. Mint as part of a bouquet of many other herbs and spices can add an interesting direction to the flavor, but just by itself it's too monodirectional and clashes with meat.","meta":{"section":"Cooking","utc":1457063631}} +{"text":"Coq au vin","meta":{"section":"Cooking","utc":1506214496}} +{"text":"yeah your knives need a sharpening if they can't split tomato skin on the first draw","meta":{"section":"Cooking","utc":1543171231}} +{"text":"Or you know, it's because they fucking walk everywhere.","meta":{"section":"Cooking","utc":1530903745}} +{"text":"In Under Pressure, he uses 139 for lobster, 143 for chicken breast, 141 for duck breast, 165 for rabbit flank, 139 for beef steak. I think they're all at least 5 degrees too high.","meta":{"section":"Cooking","utc":1482086288}} +{"text":"This is true. Heat it and it becomes a tasty liquid for gravy/sauce bases. Add to soup too.","meta":{"section":"Cooking","utc":"1352223452"}} +{"text":"So will papaya. Edit: ... juice.","meta":{"section":"Cooking","utc":"1392781131"}} +{"text":"> I'm not sure why you're adding the salt right before you sear. This will draw water to the surface and take longer to develop the crust. I'd recommend salt your steak at least 2 hours before you're ready to cook. I'm so conflicted...I was taught to add seasoning/salt right before I cook to minimize the amount of water drawn out.","meta":{"section":"Cooking","utc":1522897773}} +{"text":"Yup. Simple and true.","meta":{"section":"Cooking","utc":1563606382}} +{"text":"I typically drain about 3/4ths of the soup water out of an old teenage habit from years ago. I used to do it because it helped me eat faster, but now I do it because I'm only interested in the noodles.","meta":{"section":"Cooking","utc":"1362067392"}} +{"text":"I've had good luck with Wusthof and Global. The Victorinox knives, as mentioned already are quite good if you are pinched for funds.","meta":{"section":"Cooking","utc":"1424827323"}} +{"text":"Heat and enough oil. I never have this problem with stainless. I'll cook anything but eggs and hash browns in there.","meta":{"section":"Cooking","utc":1451960388}} +{"text":"Eh, it's not often you get someone so dense. It's kinda amusing.","meta":{"section":"Cooking","utc":1538600867}} +{"text":"Without this, soup tastes watery almost every time","meta":{"section":"Cooking","utc":1452441961}} +{"text":"Good to know; I'll look into it again.","meta":{"section":"Cooking","utc":1488835827}} +{"text":"If you do substitute parsley. It\u2019s all good.","meta":{"section":"Cooking","utc":1556462599}} +{"text":"Lol. You would know \ud83e\udd37\u200d\u2640\ufe0f","meta":{"section":"Cooking","utc":1558801398}} +{"text":"I use either avocado or peanut oil depending on what\u2019s cooking.","meta":{"section":"Cooking","utc":1562932371}} +{"text":"Using it for rice is such a good idea, definitely gonna try that at some point, thanks.","meta":{"section":"Cooking","utc":1533482605}} +{"text":"thanks, i appreciate this tip and like the idea of the outer layer drying out in the fridge. I'll be trying this out for Monday night","meta":{"section":"Cooking","utc":"1414263930"}} +{"text":"Can't stress enough that local-grown tomatoes are so much better than any supermarket tomato. Slice some that are very ripe, add some good mozzarella and fresh basil, drizzle olive oil and balsamic. You can't not like it :)","meta":{"section":"Cooking","utc":"1375893143"}} +{"text":"I think you'll find that isn't correct. It's a common myth that doesn't stand up to scientific scrutiny. https://en.wikipedia.org/wiki/Cooking_with_alcohol#Alcohol_in_finished_food","meta":{"section":"Cooking","utc":"1444843052"}} +{"text":"I soak my feet in undiluted ACV. It softens rough callouses and kills athlete's foot fungus.","meta":{"section":"Cooking","utc":1550613632}} +{"text":"There's something not right about that sub...","meta":{"section":"Cooking","utc":1511764866}} +{"text":"For the brussels sprouts, I usually cook in bacon grease. The cabbage / pork combination is part of why collard greens are so great.","meta":{"section":"Cooking","utc":1476327121}} +{"text":"Not really what you asked, but my main kitchen knife is a Chinese cleaver. It has a long, slightly curved edge that allows you to chop like a santoku, but allows for the rocking motion like a chef's knife. The wide blade allows me to smash and scoop anything I want with ease. It also allows me to \"sight\" my cuts- by looking down the spine of my blade toward the edge, I can align it so that I know I'm cutting perfectly downward. The wide blade is also good for using the \"claw grip\" because you can always rest your knuckles against it. With a less wide blade, sometimes your knuckles can slip above the spine of the knife if you are cutting something tall. I also feel like it's safer. It doesn't have a sharp point (it does have corners, though) so there's no stabbing hazard. If I need to poke something, I have my paring knife on hand. Plus, I just like the heft and balance of the cleaver.","meta":{"section":"Cooking","utc":"1400090124"}} +{"text":"Chinese delivery","meta":{"section":"Cooking","utc":1544111075}} +{"text":"You can crack eggs on a flat surface? TIL","meta":{"section":"Cooking","utc":"1428410538"}} +{"text":"What about protein bars made with cricket flour?","meta":{"section":"Cooking","utc":1474509665}} +{"text":"Why are thighs better?","meta":{"section":"Cooking","utc":1488640000}} +{"text":"Mainly to keep an eye on the temperature of the water/meat. You don't want it to get up in the danger zone and forget about it. This is also a good reason to use cold water instead of warm (the other being that it's actually faster). Then again, I'm pretty strict with food safety.","meta":{"section":"Cooking","utc":"1355260518"}} +{"text":"It's a clever idea. But really idiotic at the same time.","meta":{"section":"Cooking","utc":"1431076160"}} +{"text":"Those Henckels ceramic non-stick pans are unreal.","meta":{"section":"Cooking","utc":"1353955786"}} +{"text":"Add a little bit of water to the pan. Enough that if covers the pan in a thin layer.","meta":{"section":"Cooking","utc":1494425484}} +{"text":"You had me at salted. Except for salted caramel, that stuff sucks. I'm going to go try this right now. Edit: That was pretty good, bet it would be better if the lemons weren't as tart as the ones I have here.","meta":{"section":"Cooking","utc":1475288921}} +{"text":"Yeah, I was thinking about this while deveining 2 lbs of shrimp last night so constantly stopping and washing my hands to text/etc. didn't seem like something I wanted to do lol.","meta":{"section":"Cooking","utc":"1428006728"}} +{"text":"Masakage Koishi I is the knife that I'd get over anything.","meta":{"section":"Cooking","utc":1558190795}} +{"text":"Sorry if this is a bit OT but it reminded me that I had scrambled eggs at the Waffle House once and I swear they were full of grits or some other type of filler. So much so that they barely tasted like eggs. Ew. Anyone know what that was?","meta":{"section":"Cooking","utc":1558984392}} +{"text":"Similarly, marmite is delicious in a vegetarian beef stew (so..mushroom stew). It makes vegetable broth taste more rich and flavorful.","meta":{"section":"Cooking","utc":1512148595}} +{"text":"I definitely broke it off with a girl I was seeing for this very reason. I grew up in a house where our exotic food was when we had rice so whenever I get to try something new, I\u2019m generally all over it. Though I did draw the line at both Balut and Live Termites off the tree in the Amazon.","meta":{"section":"Cooking","utc":1550766055}} +{"text":"/r/campingandhiking","meta":{"section":"Cooking","utc":"1355341475"}} +{"text":"Yeah? Maryland or Alaskan?","meta":{"section":"Cooking","utc":1515959754}} +{"text":"Its annoying but not too bad. I use the high pressure hose on my sink, then use a bottle brush. There arent that many parts honestly.","meta":{"section":"Cooking","utc":1514312865}} +{"text":"I\u2019ve noticed if I let the onion sit in the refrigerator for a bit before I cut it, it doesn\u2019t cause me to cry.","meta":{"section":"Cooking","utc":1558292442}} +{"text":"Okay another one?! I'm doing this.","meta":{"section":"Cooking","utc":1555078072}} +{"text":"Only the asparagus is in the pouch. The fish is separate and on the plank","meta":{"section":"Cooking","utc":"1368246557"}} +{"text":"Green Onions. Done. Just the green part, BTW. Not the whites as much.","meta":{"section":"Cooking","utc":1533263568}} +{"text":"Your second pic is the same as the first of the whole set. Try posting it again. Without the actual closeup, we can't really help.","meta":{"section":"Cooking","utc":1506354840}} +{"text":"i love them in a ham sandwich with brie and grainy mustard!","meta":{"section":"Cooking","utc":1556147881}} +{"text":"Xhklled?","meta":{"section":"Cooking","utc":1491925906}} +{"text":"But if you do defrost in cold water, then it is for immediate cooking and is not to be refrozen or refrigerated.","meta":{"section":"Cooking","utc":1470308795}} +{"text":"Restaurant supply places refer to them as dishers or portioners, and they are great for any time you need to repeatedly portion out the same amount of something sticky. We use them for filling little mini pecan pie tarts, and they're aces for cookie dough.","meta":{"section":"Cooking","utc":"1326229156"}} +{"text":"Escoffier, Julia Child, Paul Bocuse. Probably in that order.","meta":{"section":"Cooking","utc":"1419383523"}} +{"text":"It is for the cranberries, You are using bagged, fresh cranberries here. You can use a blender, but it does not work as well, you'll need to process in small batches, and the blades just won't cut as well","meta":{"section":"Cooking","utc":"1417008947"}} +{"text":"Something that I like doing is buying those chicken sausages stuffed with the three cheese or there is a spinach one. I then cut them up and then sear them in a pan. I then make noodles and add sauce to them. I usually use Alfredo sauce, but you could easily use a red sauce. Mix it all together and enjoy.","meta":{"section":"Cooking","utc":"1341866942"}} +{"text":"I just assumed \"veggies\" included it. Thank you so much, I'll let you know how it turns out!","meta":{"section":"Cooking","utc":"1444617177"}} +{"text":"No problem, just gotta wait until it's morning Beijing time to answer questions though :) So most of the Eggplant cooking is actually getting done during the deep frying process (this was ~4 minutes for us) - that 30 seconds is just to 'finish it off' with the sauce at the end. Kenji's method of getting rid of the water seems pretty cool... I think that'd be a worthwhile experiment for this dish. And your wok set-up is actually the ideal set-up for cooking outside of China, I think. Electric stoves would prove challenging and round-bottomed woks seem to really like that more intense heat source, but gas stove/flat-bottomed wok never really presented a problem to us when we were in the USA. So long as you're pre-heating the wok and doing the *longyau*, there's very few dishes that need extra consideration on a Western range. Just be sure not to crowd the wok and try to opt for the 'step-by-step' sort of stir-fry when you can (like we did here).","meta":{"section":"Cooking","utc":1499816959}} +{"text":"I would be careful with the banan bread recipe you use. I would try to lighten it some as banana bread can be very heavy, and I feel french toast is better with a lighter crispier piece of bread. So perhaps use whipped egg whites to lighten the batter? Instead of syrup maybe serve with bananas fosters(sp?) sauce. You can even light it ablaze to make it really fancy. Also some crunch wouldn't be bad, perhaps some garnished on top, or you could go with the crushed cereal of your choice(capn crunch works well) and caramelize it in a pan and serve with the sauce/syrup of your choosing.","meta":{"section":"Cooking","utc":"1335385622"}} +{"text":"I'm from California and when I make scrambled eggs I use a little oil and cook them all the way thru, although I do like the taste of the creamy scrambled eggs as well just not my preference.","meta":{"section":"Cooking","utc":"1444603691"}} +{"text":"Tri-tip is so hard to find here in Georgia. But, when I do it is so amazing.","meta":{"section":"Cooking","utc":1560638659}} +{"text":"Zaatar; sumac.","meta":{"section":"Cooking","utc":1507987035}} +{"text":"Good strategy","meta":{"section":"Cooking","utc":1492175375}} +{"text":"I always do this! Also raw spam sandwiches with cheese, mayo, and raw onion..Yummy!","meta":{"section":"Cooking","utc":1545927006}} +{"text":"Gooey cookies. They're delicious. Plus they don't get gross when they start to go stale. They get soft and minimally chewy like store bought soft cookies.","meta":{"section":"Cooking","utc":1545941393}} +{"text":"I didn't know that Jell-O moulds ever saw widespread culinary adoption. :P","meta":{"section":"Cooking","utc":"1423428846"}} +{"text":"Just after my mom passed, my dad and I made homemade pizza together quite often. The kneading and cutting veggies was therapeutic, even for my heartbroken dad. Bless you and your family, I\u2019ll have you in my thoughts.","meta":{"section":"Cooking","utc":1544740848}} +{"text":"I wouldn't even want them caramelized though for this. Throw them in a skillet on high for a couple minutes and it would be perfect for this.","meta":{"section":"Cooking","utc":"1369889432"}} +{"text":"Philippines- Adobo","meta":{"section":"Cooking","utc":1543867053}} +{"text":"Duck should be served medium rare. If its well done, its ruined.","meta":{"section":"Cooking","utc":"1446522709"}} +{"text":"See the edit to my original response. Maybe I just am not in the loop for why the term \"bone broth\" is so offensive, but it literally just means a broth made from bones. https://www.merriam-webster.com/dictionary/broth","meta":{"section":"Cooking","utc":1497044660}} +{"text":"Limeade! Or any dish usually calls for limes you can used the preserved ones instead. You just rinse the excess salt off and use as normal. With preserved limes you're getting a little more nuanced lime flavor, especially the kind from the peel. Or at least I think so, I've only done this with lemons a handful of times and that was my experience. But limes should be the same. I used mason jars and cut the lines into 8 wedges and layered them in tightly, sprinkling all kinds of coarse salt between layers. Like a quarter of a cup of salt for every 4 lemons or so. Pack it as tightly as you can and top with lime juice just so everything is covered. Then store them in the fridge like that for at least a week, flipping at the halfway point, and then for up to 3 months. For limeade syrup you mix 2 parts preserved limes to 1 part water and 1 part sugar, bring to a simmer until the sugar dissolves then cool for about an hour. Then stir on 1 part fresh lime juice. To serve you just pour some syrup into some water, or better yet sofa water. Vodka or gin would go great as well. (This limeade recipe is courtesy of Alton Brown's lemonade recipe) For cooking with them i'd braise some pork or chicken with the preserved limes and some cilantro and go for tacos.","meta":{"section":"Cooking","utc":1545695030}} +{"text":"I keep mine in the fridge with no issues, Louisiana here and it will mold faster than you can blink if you leave it out it seems.","meta":{"section":"Cooking","utc":1478737373}} +{"text":"I freeze them in a zipper bag. You can easily cut off the amount you need.","meta":{"section":"Cooking","utc":1552596596}} +{"text":"Labelling Machine?! I got a label printer for $59 with a $50 cash back from Warehouse Stationery and it had came with enough tape to label all my spice jars. Best $9 ever. That litttle jar of cumin would last one meal with me. I use empty coffee jars for the cumin, paprika, chili and coriander. Dried Anchovies - tiny ones from the chinese grocer - but you have bonito flakes would use fish sauce instead. Black and yellow mustard seeds for use in indian dishes like aloo gobi.","meta":{"section":"Cooking","utc":"1378408981"}} +{"text":"Google. Seriously anything you want to make just ask the google. Itll give you several options to choose from and you can look through the variety to see which flavors are essential to the dish and which are just flare.","meta":{"section":"Cooking","utc":1548224533}} +{"text":"Syrup","meta":{"section":"Cooking","utc":1507159173}} +{"text":"\"Curry\" is a super general term literally meaning \"sauce\" most places, so without the name of the dish it would be hard to say.","meta":{"section":"Cooking","utc":1522803082}} +{"text":"Kamut","meta":{"section":"Cooking","utc":1555159684}} +{"text":"Is this some grand taboo? In my head chili has and always will have beans the garbage you put on a hot dog isn't real chili","meta":{"section":"Cooking","utc":1491249780}} +{"text":"A butcher friend of mine just fries it like bacon - says he prefers it to cured bacon. I've never tried it that way personally but I guess hard to go wrong if it is butcher recommended :-)","meta":{"section":"Cooking","utc":"1375189700"}} +{"text":"Bye bye grad school.. I have shows to catch up on.","meta":{"section":"Cooking","utc":"1412390659"}} +{"text":"I would looooove to fuck with that partier.","meta":{"section":"Cooking","utc":"1410914510"}} +{"text":"Salt, pepper and lime/lemon chicken on the grill. Veggies sprayed with a bit of olive oil wrapped in foil, again on the grill. Cheese or salad if they're lucky.","meta":{"section":"Cooking","utc":1485987371}} +{"text":"In addition, Serious Eats put out another interesting article this week: A Beginner's Guide to Onions.","meta":{"section":"Cooking","utc":"1402158758"}} +{"text":"I always like to have a packet of Indian curry spices because curry is easy. Along those lines, keeping coconut milk around to pair with some Thai curry paste is equally as delicious. As a college student, curry is my go-to easy dish because I basically get to throw everything into one pot and it doesn't take too long to cook. I also like keeping around a variety of Chinese chili garlic sauces (and XO sauce) because it's pretty easy to stir-fry some meat, noodles, and veggies with the sauce and making a pretty great meal out of that.","meta":{"section":"Cooking","utc":"1405385033"}} +{"text":"Maybe that's how it was in that particular grocery store 30 years ago, but I am almost positive that's not how watermelons are stored in grocery stores anymore. Source: have worked for three different grocery stores over the past six years and seen the back rooms of all of them during watermelon season. They sell fast enough at the beginning of summer that it would be silly to store an entire season's worth of watermelons in the back all summer. Also apparently this person's store had a lot more space in the back than most other stores do.","meta":{"section":"Cooking","utc":1556506614}} +{"text":"My mom is Filipina and I grew up eating sliced bananas and a dollop of cream cheese on chili and cornbread.","meta":{"section":"Cooking","utc":1520552601}} +{"text":"Haha it was supposed to be \"pan fried\" I'm still getting used to having auto correct","meta":{"section":"Cooking","utc":1497403591}} +{"text":"I purchased my Fontignac dutch oven a few years ago, before there was a Costco in my area. I was a college student and couldn't afford LC. I've not been disappointed, however. I use it at least once a week and it's held up beautifully.","meta":{"section":"Cooking","utc":1481820106}} +{"text":"Definitely make and refrigerate the rice the day before or same day a few hours ahead. When chilled, break the rice up by hand so theres minimal clumps. Then proceed with your recipetry ingredients of choice.","meta":{"section":"Cooking","utc":1554673685}} +{"text":"Three Michelin stars. How many does your director of hospitality have? Ramsay may be a showboat chef, but he's an extremely talented, focused chef with few equals.","meta":{"section":"Cooking","utc":"1421390070"}} +{"text":"Super Pretzel Soft Stix with Kraft cheese in the middle","meta":{"section":"Cooking","utc":"1350792804"}} +{"text":"Quick breads- so breads risen by chemical leavening agents like baking soda instead of yeast.","meta":{"section":"Cooking","utc":1552998883}} +{"text":"My mother in law came over early for a family event to help me cook. She freaked out and was scared to use my knives because they are to sharp. I don\u2019t understand it\u2019s a knife it should be sharp.","meta":{"section":"Cooking","utc":1537091837}} +{"text":"I started listening to the Racist Sandwich Podcast, which a friend recommended. It delves a bit into the race/gender/class implications that can be tied to food and the industry. I've never thought much about things like this, but it's been really interesting so far.","meta":{"section":"Cooking","utc":1518275372}} +{"text":"Check out Amy Thielen/Heartland Table on foodnetwork.com She did a whole horse radish episode, including making horse radish ice cubes for bloody Mary's. Yum!","meta":{"section":"Cooking","utc":"1434115847"}} +{"text":"Honey","meta":{"section":"Cooking","utc":1529950264}} +{"text":"Try to frantically get things cut or peeled or whatever in the moment because you have no idea what you're doing. That was me for a long time back when I viewed cooking as a chore and not something to enjoy. Even when I finally began to learn about and seek out new and interesting food, your most basic ideas about cooking weren't yet part of my repertoire. It's not that uncommon.","meta":{"section":"Cooking","utc":1506931009}} +{"text":"I prefer the the Anal Retentive Chef","meta":{"section":"Cooking","utc":"1439308532"}} +{"text":"It's a preference thing. Some people prefer not to have the wine flavor, others do.","meta":{"section":"Cooking","utc":1474242165}} +{"text":"There's not really any way around the smoke. I do mine in a stainless pan, on medium-high with a higher smoke-point oil like grapeseed oil. It's a little more expensive, but won't generate as much smoke. If you're cooking the steak to a more well-done state, you can probably dial the heat down a little bit on the stove top and leave it on for a few minutes longer. It'll be on the pan long enough to get a good sear even at medium-high. Also, while this might sound a little obvious, make sure you have your exhaust fan on high for time on the stove top AND in the oven.","meta":{"section":"Cooking","utc":"1337720292"}} +{"text":"Steaming milk, alone, in a metal tin IS different than pouring it into a baking recipe or eggs, yes - are you so dense you can't see this? For instance you can use butter to make croissants and it will come out differently than if you use butter for muffins or pound cake. Your point has already been proved wrong by the other guy, I just said it was stupid without all his evidence.","meta":{"section":"Cooking","utc":"1368284496"}} +{"text":"I've made this dessert once before, and it was great. They call it the \"Berry Nutty Pie.\" It's a bit different- it has a \"crust\" made with graham crackers, pecans, and chcolate morsels folded into kind of a...meringue, I guess? That's baked, and then topped off with whipped cream. On top of that you put your sliced strawberries along with some more chocolate morsels and pecan pieces. https://www.nola.com//food/2006/07/berry_nutty_pie.html","meta":{"section":"Cooking","utc":1552240646}} +{"text":"Do it in a separate pot?","meta":{"section":"Cooking","utc":1482952390}} +{"text":"Wrong state lol","meta":{"section":"Cooking","utc":1563848060}} +{"text":"Ingredients (I guestimated the amounts. So, as much or as little of these as you like): * Macaroni pasta * Cheddar cheese - grated was easier to use * Milk * [Spoiler](/s \"Yellow mustard\") * [Spoiler](/s \"Tobasco sauce\") Method: * Get saucepan, with boiled (and salted) water * Add macaroni * Boil macaroni until cooked * Drain pasta, return to stovetop (on medium heat now) * Add milk and a handful or two of grated cheese * Once cheese has melted and become a saucy-cheesy-delicious mess, add more milk and another handful or so of cheese and [Spoiler](/s \"a teaspoon of yellow mustard. I used mild English. It's my first secret ingredient.\") * Mix this stuff up - if the sauce isn't to your liking, add more milk/cheese * Add your last ingredient [Spoiler](/s \"a few drops of tobasco sauce\") and mix in And serve immediately.","meta":{"section":"Cooking","utc":"1355039696"}} +{"text":"You can saut\u00e9 some roasted red peppers and chopped tomatoes. Then add a couple hefty tablespoons of hummus and a bit of heavy cream and let it simmer. I usually season it with salt, pepper, some oregano and chopped basil. This tastes incredible on pasta! I dig it as a replacement for your run of the mill pasta sauce.","meta":{"section":"Cooking","utc":"1370025688"}} +{"text":"Cook bacon in a pan, then use the grease to fry the green beans. And some garlic,and crumble up the bacon and mix everything together.","meta":{"section":"Cooking","utc":1563240734}} +{"text":"Summers eve is a douche isn\u2019t it?","meta":{"section":"Cooking","utc":1549850697}} +{"text":"I like Hidden Valley because it has a lot of dill, but I can taste more sodium. Ranch is one of those things that's very finnicky.","meta":{"section":"Cooking","utc":1562168124}} +{"text":"Pur\u00e9e the braised vegetables and push through a fine sieve. Keep all the fibre and nutrients and still have a smooth velvety sauce.","meta":{"section":"Cooking","utc":"1371574846"}} +{"text":"Seconded. Did it for New Year's Eve this year on an 8-lb roast with great success.","meta":{"section":"Cooking","utc":"1329322398"}} +{"text":"If someone cuts himself in your kitchen, then blames you because your knives are too sharp, that person is a total fuckface!","meta":{"section":"Cooking","utc":"1326342212"}} +{"text":"Thai drunken noodle!","meta":{"section":"Cooking","utc":"1398168328"}} +{"text":"Roasted Green Beans with Mushrooms! Ingredients 2 cloves garlic, minced 2 tablespoons olive oil 2 cups fresh green beans, ends trimmed 2 cups fresh mushrooms (any variety), sliced 1/2 teaspoon ground black pepper 2 teaspoons low-sodium soy sauce Instructions Preheat oven to 400 degrees. In a large mixing bowl combine all ingredients. Toss to combine and lightly coat the mushrooms and beans in the oil. Spread in an even layer on a large baking sheet. Bake for 20 to 15 minutes until browned. Serve hot and enjoy!","meta":{"section":"Cooking","utc":1549568630}} +{"text":"I can't speak for everyone but I love lamb. I'm guessing it's probably the same reason why we have a bankrupt celebrity as president. The big mean industry pushes beef,chicken and pork because that's where the money is, lamb is just not brought up in the same way. Also it's not sold as regularly like the other meats. Most Americans are dumb to most Shit that's good we kinda just keep doing or eating the same bullshit because that's just how we've done it forever.","meta":{"section":"Cooking","utc":1547423414}} +{"text":"Water.","meta":{"section":"Cooking","utc":1530844174}} +{"text":"See it depends on the things a person makes, I like hummus but I never make it and I make salsa just fine with a knife.","meta":{"section":"Cooking","utc":1451080002}} +{"text":"i'm surprised the US people don't called it a corgette","meta":{"section":"Cooking","utc":1492130891}} +{"text":"Putting knives in the dishwasher..","meta":{"section":"Cooking","utc":1489940346}} +{"text":"Same, only we referred to them as \u201ctuna patties.\u201d","meta":{"section":"Cooking","utc":1532256631}} +{"text":"This is a great idea to mix it up! I'd been struggling to think of stuff that i wouldn't get sick of in a week.","meta":{"section":"Cooking","utc":1455785811}} +{"text":"I *really* like the mayo on the outside. I like a crusty white with a blend of cheeses. My favourite add-ins are sliced marinated artichoke hearts, thin slices of plum tomato, thin slices of red onion. Sometimes sauerkraut. I had a grilled cheese party once, with a big tub full of ice and Tupperware filled with different grated cheeses with the labels on the lids, and a bunch of different breads, and a table with add-ins, lots of marinated veg, the stuff already mentioned, rocket/arugula, etc, and a few panini presses on extension cords in the yard. It was *extremely* successful. If you have leftover ingredients, they freeze well -- freeze uncooked, thaw in the fridge, fry them up -- it works unbelievably well.","meta":{"section":"Cooking","utc":1449265585}} +{"text":"That's how I like it. The best tasting bacon for me is how the English cook it.","meta":{"section":"Cooking","utc":"1427645643"}} +{"text":"I have a 10 inch chef knife and it's awesome for the price. I've been looking for an 8 inch though so this is perfect","meta":{"section":"Cooking","utc":"1439241480"}} +{"text":"It's about to!","meta":{"section":"Cooking","utc":"1443269740"}} +{"text":"So much this.","meta":{"section":"Cooking","utc":1505115786}} +{"text":"For sure. Especially with veggies! This is great advice for many, although it doesn't concern me TOO much with my recent egg infatuation... reasons to follow- I work from home and make food/cooking a hobby, so I won't follow this at the moment... but yeah- prepping extras ahead of time is TOTALLY in the spirit of this post! I am working on a way to make breakfast for me and like, 4 other people for when I am next on an annual trip with a bunch of friends, and we are all staying in airBnB together... make the simplest shit somewhat luxurious! Haha","meta":{"section":"Cooking","utc":1536275516}} +{"text":"I'd have to disagree. Putting a tenderloin in a slow cooker generally yields results of tougher tenderloin in comparison to searing it and baking it off. If you wanted to use a slow cooker, you should use a pork butt or shoulder. The connective tissues in these cuts of meat require longer cooking times to break them down, where as a tenderloin lacks most of the \"tough\" connective tissue. Considering the pork tenderloin is already done, you could simply make variety of sauces to use for each time you wanted to heat some up for a meal. Cajun cream sauces, rosemary infused sauces, etc.","meta":{"section":"Cooking","utc":"1359061116"}} +{"text":"I like making many small dishes instead of one \"main dish.\" Tabbouleh but with quinoa or hemp seeds or a whole grain is good, and paired with a variety of other middle eastern side dishes is a favorite.","meta":{"section":"Cooking","utc":"1442817718"}} +{"text":"Used franks the other other day as a cheap and easy base for wings and all I added was some chipotle paprika, some garlic powder, crush red pepper, cayenne and salt/pepper. Quick and easy and just eyeballed it and tasted and I felt like I was getting pretty close to what I would get to in a Wingstop/BWW","meta":{"section":"Cooking","utc":1563090058}} +{"text":"Chicken hearts :( my uncle forced me to eat them while I cried and he laughed.","meta":{"section":"Cooking","utc":1560254692}} +{"text":"There should be laws against this kind of deeds.","meta":{"section":"Cooking","utc":"1406556112"}} +{"text":"+1 for coconut oil popcorn. That shit is *divine*.","meta":{"section":"Cooking","utc":1542849444}} +{"text":"I didn't know Food Critics still had jobs. I use Yelp.","meta":{"section":"Cooking","utc":"1353076487"}} +{"text":"Have you tried eating crab in or with other things? Crab legs might not be your thing, but a good crab roll with butter and mayonnaise and seasonings might be pretty good. Crab's one of those things that, unless it's really good, usually isn't that great, so don't be disheartened if you don't like one take on it. Scallops are also pretty good. They're not like clams or anything, more like tiny, sweet steak-like things. Sear them in a little bit of butter, they're fantastic. Not fishy, and they don't have a fishy texture.","meta":{"section":"Cooking","utc":"1439257984"}} +{"text":"You aren't wasting it pouring it down the drain, you're rinsing your sink pipe.","meta":{"section":"Cooking","utc":1549291889}} +{"text":"Cooking a good steak is way too easy. I never order them in restaurants anymore I'm absolutely fucking terrified of homemade pie crust, messed it up way too many times and I can't figure it out. I've pretty much accepted that one day I'm going to be a grandma who won't be able to bake a pie for the church bake sale and that's alright with me","meta":{"section":"Cooking","utc":1487230784}} +{"text":"Death.","meta":{"section":"Cooking","utc":"1368460818"}} +{"text":"Sous vide can do a lot of things well but it really excels at proteins imo. However it will almost always take longer in the sous vide then convention methods where it really excels is precision and consistency. It can cook a perfect rare steak the same Everytime. For most sous vide recipes your going to have to finish it in the oven, stove top, or grill. So it's not going to be easier or more convenient. I use mine whenever I make steak which is about once a month. The instant pot on the other hand is going to be quick and simple. I purchased mine when I found out you can cook salmon, ground beef, and chicken breast straight from the freezer. I can now come home and on a whim cook up salmon and veggies or chicken tacos with no pre-planning in 30 min. I use my instant pot at least once per week, usually 2 or 3 times.","meta":{"section":"Cooking","utc":1545970439}} +{"text":"I did, why am I to turn in my essay on it to you now?","meta":{"section":"Cooking","utc":"1368294254"}} +{"text":"I've not done this but want to- homemade vanilla extract. I would appreciate it as a gift, it keeps forever, will be better than store bought and is so easy to keep sterile and sanitary if you use rum or vodka. So cute as well!!","meta":{"section":"Cooking","utc":1545200306}} +{"text":"If they\u2019re not at your local say something and they will be. They\u2019re good like that","meta":{"section":"Cooking","utc":1534720934}} +{"text":"Foodwishes every day of the week","meta":{"section":"Cooking","utc":1460729820}} +{"text":"I just made a recipe from _Indian Delights_ (a cookbook produced by an Indian women's group in South Africa) for my coworkers. Indian cuisine has vegetables, which are good for you. I want to eat more vegan meals, and the Indian people have invented a lot of great recipes for that.","meta":{"section":"Cooking","utc":1557408745}} +{"text":"My grandpa was a cattle rancher and he got so miffed when he saw my brother and I ( we were kids that the time) bury the steaks under A1 sauce. I've since learned the error of my ways.","meta":{"section":"Cooking","utc":1560302888}} +{"text":"Tangy, sweet mayo","meta":{"section":"Cooking","utc":1560301846}} +{"text":"I have the exact same questions you asked in this comment, and I really hope people answer them.","meta":{"section":"Cooking","utc":1457373267}} +{"text":"Great write-up, couldn't resist and made the recipe last night, was delicious. I didn't have cayenne chilis, substituted serranos, could have used more heat. Here is the recipe I used for the garam masala: * 1 tablespoon ground cumin * 1 1/2 teaspoons ground coriander * 1 1/2 teaspoons ground cardamom * 1 1/2 teaspoons ground pepper * 1 teaspoon ground cinnamon * 1/2 teaspoon ground cloves * 1/2 teaspoon ground nutmeg","meta":{"section":"Cooking","utc":"1361122346"}} +{"text":"Chefsteps for the same reason, some well-thought-out and well-tested recipes.","meta":{"section":"Cooking","utc":1494534166}} +{"text":"Lentils and black beans have lots of flavour.","meta":{"section":"Cooking","utc":1561671726}} +{"text":"add the juice to the adobo first... :p","meta":{"section":"Cooking","utc":1558805351}} +{"text":"She likes my chicken tacos that I make from scratch a lot. She also randomly loves these curry turkey burgers that I started making after we had some at a restaurant. Other than that, she likes everything that I make, really. She's a nice lady.","meta":{"section":"Cooking","utc":1561733729}} +{"text":"Nigella's meatloaf recipe is great, we make it (or variations of it) all the time. Eggs in the middle and covered in bacon. https://www.foodnetwork.com/recipes/nigella-lawson/eds-mothers-meatloaf-recipe-2012654","meta":{"section":"Cooking","utc":1556752385}} +{"text":"Oh their red beef curry, so good, still one thing I'm always amazed came from a packet and was not something home made by my mom growing up.","meta":{"section":"Cooking","utc":1475128668}} +{"text":"I like to do grain bowls like at many of trendy restaurants here. I usually do quinoa or lentils for the base, and do a large batch of roasted vegs like tomatoes, brussel sprouts, sweeet potatoes, onion, cauliflower, carrots, broccoli, etc whatever you like. Add some spinach or kale and top with some feta cheese. I'll usually make a yogurt-based or tahini dressing to finish it off. Super filling and easy to have leftovers for work the next day. &#x200B; Another fav is creamy polenta with roasted vegetables as well (Tomatoes go really well with it). Again, super customizable to your liking and no meat but still delicious","meta":{"section":"Cooking","utc":1546454436}} +{"text":"Molecular Gastronomy: Exploring the Science of Flavor by Herv\u00e9 This","meta":{"section":"Cooking","utc":1492624107}} +{"text":"I think 15-18 is the peak spot in terms of taste vs value for most of the single malts I enjoy. At least when you buy bottles to drink at home rather than by the glass at a bar. But generally I don\u2019t drink straight whisky very often (3-4 times per year maybe) - and usually only a glass or two per occasion, so when I do those extra few bucks per occasion are not that hard to justify. And I usually try to buy that stuff tax free when I travel internationally for work too. A bottle of single malt lasts me quite a while, and I always have multiple to choose from at home so I rarely have to buy at a premium, but can instead wait for a good tax free deal and occasion.","meta":{"section":"Cooking","utc":1550879795}} +{"text":"Yes, I eat the fish.","meta":{"section":"Cooking","utc":1498616896}} +{"text":"I think there's a Breville toaster oven with convection, air frying, and dehydrating settings, but it's pricey.","meta":{"section":"Cooking","utc":1541339651}} +{"text":"For most pastas dishes that are served warm, prepare sauces and pasta separately and combine after heating. That way you don't get waterlogged noodles. I like to make a big pot of sauce, refrigerate, and cook pasta fresh, but an old roommate used to make a huge pot of spaghetti, package in ziplock baggies, and microwave (inside the bag!) before combining and eating.","meta":{"section":"Cooking","utc":"1356672444"}} +{"text":"Becoming a Chef","meta":{"section":"Cooking","utc":1521224025}} +{"text":"Fellow scientist here. I love \u201cThe Food Lab\u201d by Lopez-Alt. \ud83d\ude42 I\u2019m also curious what else other folks post on this thread.","meta":{"section":"Cooking","utc":1557792801}} +{"text":"I think the reviews for recipes are actually quite helpful to distinguish a bad from a good recipe. It's pretty bad if you look for inspiration to cook something more professional, though. The recipes put out by the staff are mostly about convenience and selling products.","meta":{"section":"Cooking","utc":1564572712}} +{"text":"Rather not say online, but suffice it to say I'm basically down to seafood and poultry (and other fowl) in terms of meat based protein with red meat as an once every so often type thing.","meta":{"section":"Cooking","utc":"1410050125"}} +{"text":"Just in general, cheese doesn\u2019t belong in EVERYTHING!","meta":{"section":"Cooking","utc":1523633843}} +{"text":"Dead easy and delicious: Mushrooms and garlic, fried in butter until they're brown, tender, and they've created a bit of a sauce in the bottom of the pan. Serve with toast (ideally from a round loaf, rather than toast bread, but both work) Alternately, fry them in oil, add a small tin of tomato paste, season to taste. Simple and delicious.","meta":{"section":"Cooking","utc":1518331687}} +{"text":"Well I can't say I've encountered many people who are competent in advanced techniques and don't know where to go next. I may be misunderstanding you and I don't mean it insultingly but you might want to re-evaluate whether you are actually an advanced-level cook. Everyday basics may not teach you how to meld flavors, right. But have you made Julia Child's recipe for boeuf bourguignon? How many times have you made lasagne from scratch? I definitely don't think having those things under your belt make you a \"real cook\" or anything but it seems to me like if you haven't ever done it you might not appreciate the flavors that go into it. And if you want to pick any two people to learn advanced techniques from I would really be hard-pressed to pick anyone over Hazan and Child. Replicating their recipes and asking questions about why they do what they do will probably point you in a more firm direction moving forward. Also watch Alton Brown and read J. Kenji-Lopez","meta":{"section":"Cooking","utc":1557351625}} +{"text":"I recommend this too! I always bring chicken kebabs and use a recipe from genius kitchen called Hawaiian chicken kebabs and everyone raves about them.","meta":{"section":"Cooking","utc":1540662501}} +{"text":"1 cup of Mayonnaise 2.5 tablespoons of Horseradish 1 teaspoon salt 1 tsp pepper 2 tsp paprika 1 tsp cayenne","meta":{"section":"Cooking","utc":1507152707}} +{"text":"/r/EatCheapAndHealthy might help. Lots of dorm-living students and other non-kitchen-having folks over there.","meta":{"section":"Cooking","utc":1484432604}} +{"text":"my go to is almond butter, chia bran, honey and blueberries","meta":{"section":"Cooking","utc":"1357459663"}} +{"text":"Sorry I figured you were a weo weo chemistry wizard and had some interesting insight.","meta":{"section":"Cooking","utc":"1446657240"}} +{"text":"My sister also got me a fancy wine opener that has made me getting drunk much easier, so I like that too. Cost her $25 I believe.","meta":{"section":"Cooking","utc":"1434749107"}} +{"text":"Wow I never thought about heating salsa to reduce water content! I'll give this a shot! Thank you so much :)","meta":{"section":"Cooking","utc":1505003964}} +{"text":"so I have that going for me . .which is nice.","meta":{"section":"Cooking","utc":1549636420}} +{"text":"I think it might be what they cook things in, actually, seeing as their hash browns are literally just fried shredded potatoes.","meta":{"section":"Cooking","utc":"1420877631"}} +{"text":"Have a look at my post here","meta":{"section":"Cooking","utc":"1428936365"}} +{"text":"The first time I saw my girlfriend (now wife of 15 years) transfer the ground beef for tacos from the skillet to a colander and rinse with cold water, I stood there dumbfounded with my jaw hanging open. It was like scraping the icing off the top of a cupcake and throwing it away.","meta":{"section":"Cooking","utc":"1441106348"}} +{"text":"Hit it with a mallet and remove it before serving. Don't try and eat it.","meta":{"section":"Cooking","utc":1536341361}} +{"text":"The cream cheese but with lemon curd. Mmmm.","meta":{"section":"Cooking","utc":1519588974}} +{"text":"I cook a lot of veggies in a bamboo steamer. No additional sauce needed for those, just a sprinkle of melted butter or olive oil.","meta":{"section":"Cooking","utc":1510723041}} +{"text":"That looks amazing. I love French Onion Soup!","meta":{"section":"Cooking","utc":"1336779110"}} +{"text":"You are completely incorrect about it not being a flavor. Flavor is the sensation caused by chemical receptors for different compounds, and the umami receptors detect glutamate in the same way sweetness receptors detect sugars. \"Mouth feel\" is a component of what we loosely term \"taste,\" but in the case umami is definitely a flavor in the strictest sense. EDIT: And sure you could use other ingredients for the same flavor, but that's equally true of using fruit instead of sugar. Your kitchen should still have sugar in it.","meta":{"section":"Cooking","utc":1473308509}} +{"text":"They become cakey because you whip the wet ingredients too hard. You need to have less air added into your wet ingredients to avoid rising","meta":{"section":"Cooking","utc":1549738073}} +{"text":"I woof down chocolate chips by the handful every time i cook with them.","meta":{"section":"Cooking","utc":1546321813}} +{"text":"Thank you. I also agree with out dates. they are more like a guestimation of when they think you should toss and buy new. (more revenue)","meta":{"section":"Cooking","utc":1553270823}} +{"text":"What? I preheat my stuffing to slightly decrease cook time, esp. time to get the center-back of the stuffing to a safe temp.","meta":{"section":"Cooking","utc":1475020484}} +{"text":"my poor's breakfast -- two slices of toast and with jelly (strawberry mostly) and a banana... or a moon over miami and a banana","meta":{"section":"Cooking","utc":1563981343}} +{"text":"Jamie Oliver\u2019s 5 Ingredients Cookbook. Did it for a week in a AirBnB and loved every recipe we made. Simple, tasty and super easy. Edit: spelling","meta":{"section":"Cooking","utc":1540947835}} +{"text":"Serve a pickle with it. Something about either the sugar & acid mix seems to help massively. Try Cucumber and carrot as starting points. To push in direction of specifically Thai flavours you could do any or all of the following. Garnish with fresh coriander. Use lime juice as source of acid. Crush lemongrass into the base & season with fish sauce. Use palm sugar as your sugar source. You can also just make som tum or larb (yummmm).","meta":{"section":"Cooking","utc":1535287274}} +{"text":">But vegetables oils like sunflower, peanut and other are really bad becauce they cause inflamation in the body (search it). Searched and found no reputable sources indicating this. Please stop spreading misinformation you heard from some yummy mummy blog.","meta":{"section":"Cooking","utc":1547480634}} +{"text":"It's where 'living high on the hog' comes from, since loin is a more expensive cut. And now you know :) http://en.wiktionary.org/wiki/high_on_the_hog I love useless facts like this.","meta":{"section":"Cooking","utc":"1325648805"}} +{"text":"We don't get anything pre-anything here. All from scratch scratch scratch.","meta":{"section":"Cooking","utc":"1430535837"}} +{"text":"Is there any chance you\u2019d be willing to share that recipe? I\u2019d never heard of tablet until this moment, but it sounds delicious and I would love to make it!","meta":{"section":"Cooking","utc":1536960516}} +{"text":"Don't forget boy/eagle scouts.","meta":{"section":"Cooking","utc":"1406580639"}} +{"text":"A ss pan isn't going to hold it's heat as well as cast iron. If you want the best browning, it's gotta be cast iron. If you're making a pan sauce aftward, then ss is a good choice.","meta":{"section":"Cooking","utc":"1362164806"}} +{"text":"I used cashew flour instead of almond flour in macarons.","meta":{"section":"Cooking","utc":1497054702}} +{"text":"Ham is pretty good on any type of bread. I would pair certain types accomplishments that match the bread. Softer breads have thinner slices of ham, spreads (butter, mustard, etc) and minimal add-one (cheese, lettuce, tomato). Robust breads can have thicker cuts of name (but not slabs as that isn\u2019t too pleasant to eat as a sandwich) and much more add one.","meta":{"section":"Cooking","utc":1530453487}} +{"text":"This method also works with pork chops if you prep them in the oven first @ 250F for, like, 20 minutes.","meta":{"section":"Cooking","utc":"1407890923"}} +{"text":"Thanks for the heads up. She doesn't mind onion powder at all. I can make anything that calls for onion powder. It's just the onions themselves she doesn't like.","meta":{"section":"Cooking","utc":1516651623}} +{"text":"Get the cast iron. The handle is fine. People are just putting way too much pressure on it. If your masa is the right consistency then a steady even pressure is fine. I press in three incriminates with 90 degree turn in between","meta":{"section":"Cooking","utc":1541265939}} +{"text":"Eh, fuck tramontina, and fuck wal-mart. Get an enameled Lodge from anywhere. It's much cheaper than le creuset, and almost as good.","meta":{"section":"Cooking","utc":1521941136}} +{"text":"I love Crystal, but it isn't hot.","meta":{"section":"Cooking","utc":"1413861447"}} +{"text":"Haha yeah real tough with your sliced open finger there. :P Honestly it should be a part of just about every semi-serious cook's kitchen.","meta":{"section":"Cooking","utc":1470850541}} +{"text":"They're usually really sticky and kinda gross. I'll try different kinds of rice and oil, like you all said. Thanks!","meta":{"section":"Cooking","utc":"1423627245"}} +{"text":"Here's what I do: - Stir the pasta a bit after adding it to the water - Don't drain the pasta in a colander. Just use some tongs to move the pasta directly from the water to the pot of sauce. A little bit of pasta water getting into the sauce is actually a good thing - the starches make the sauce stick to the pasta better. - Let the pasta finish cooking in the sauce. This will lead to better tasting pasta. - If you aren't already doing so, SALT YOUR PASTA WATER. Way more salt than you think, too. It makes such a difference.","meta":{"section":"Cooking","utc":1455043589}} +{"text":"Dude, thanks. What should I call it, Poverty Chef?","meta":{"section":"Cooking","utc":1488645858}} +{"text":"late entry, I know... There are a number of cookbooks that address technique. It takes a little bit more work to find them, as they are the exception, not the rule. Alton Brown has a few, and that's at least a pretty easy place to start. Also, the Joy of Cooking has some discussion of technique, though most of the recipes are pretty basic/boring/uninspiring. Last, if you can, just go to your library or local book store, and shelf read. Go pick up some books and flip though them. It's usually pretty easy to figure out quickly if the book will focus on technique at all. Finally, youtube has a wonderful collection of videos on techniques, from knife skills, to saute, to boning a chicken (not as dirty as it sounds...)","meta":{"section":"Cooking","utc":"1358492637"}} +{"text":"I thought I was alone in this. I like to flip near the end to get crispy breast skin, but the skin sticks to the roaster 1/2 the time. Do you flip?","meta":{"section":"Cooking","utc":1545939115}} +{"text":"I'm cheap, but I've picked up some Pampered Chef accessories and I love them. The reason they're so expensive is mainly because anything you buy from them is covered under a for-life warranty. My PC peeling knife is my favorite knife. Sharpness makes my other knives look pitiful in comparison. I also got one of those things that takes the corn off of the cob; it's awesome too. If something breaks, I send them back and they send a replacement. TL;DR small kitchen utensils are worth the money. The rest of their stuff I have no idea if it's worth it or not.","meta":{"section":"Cooking","utc":"1419732365"}} +{"text":"How much tea do you use?","meta":{"section":"Cooking","utc":1546561747}} +{"text":"Korean hot wings. Use gochujang ginger garlic honey and soy. And Mezcal? Ew. Use it as paint thinner not a beverage.","meta":{"section":"Cooking","utc":1540048188}} +{"text":"Don't knock it till you try it, then. You're seriously cutting out a big part of a healthy diet there.","meta":{"section":"Cooking","utc":"1433471093"}} +{"text":"depending on the quality of the electric oven, you should get an oven thermometer. when i first moved into my apartment my roommates and i had trouble cooking frozen pizza (!) without messing it up. once we put in the thermometer, which was about 5 bucks, we found out our oven is not only off by about 50\u00baF, but it is inconsistent on how far it is off.","meta":{"section":"Cooking","utc":"1327608918"}} +{"text":"It's not explicitly stated in a lot of roasted chicken recipes, but you really need to let the bird sit out at room temperature before cooking. The time depends on the size of the bird and the ambient room temperature, but anywhere from 30 minutes to two hours. Salt will kill most of the food-borne pathogens, so you don't need to worry about the danger zone. This sounds goofy, but I hate when the skin on the bottom of the chicken is gelatinous, so I roast it upside down for 30 minutes, then flip it over to finish. It gives the dark meat a head start, too. Another way to ensure even cooking is to butterfly it, but then you lose the presentation factor.","meta":{"section":"Cooking","utc":1479399733}} +{"text":"Skim the excess fat off, add tequila and reduce","meta":{"section":"Cooking","utc":1477860989}} +{"text":"Mint iced tea. Just make a strong tea, add a bit of sugar, let it cool down, add some extra water to taste, put it in the fridge, drink with a bit of ice.","meta":{"section":"Cooking","utc":1499672004}} +{"text":"I really love the combination of garlic salt and cajun.","meta":{"section":"Cooking","utc":"1428501148"}} +{"text":"Boil them for a few minutes with a fork in the bottom of the pot. When done, you can pinch em and there won't be any resistance","meta":{"section":"Cooking","utc":1474428539}} +{"text":"When adding boullion, I usually mix twice as much water with it (or just use half as much boullion because I've found that I prefer just a little liquid in the bottom as opposed to everything cooking sitting in liquid). This way it's not over salted or over flavored since juices are going to cook out of the meat and veg anyway.","meta":{"section":"Cooking","utc":"1443536504"}} +{"text":"Dandelion greens, spaghetti squash, lambic vinegarette, parmaesean, green onions, roasted tomato, roasted pepper, pimento, pomegranate seeds, fresh cranberries, feta, durian (caution if you've never had it), mushroom confit, and basically anything under the sun, depending on how flexible you are on the sweet/savoury balance in your salad","meta":{"section":"Cooking","utc":"1365193763"}} +{"text":"As a general rule, don't fry an already oily fish like salmon.","meta":{"section":"Cooking","utc":1494396942}} +{"text":"Yeah, I guess I should've clarified. That's what I intended to do.","meta":{"section":"Cooking","utc":"1380895679"}} +{"text":"I made a 10 lb crawfish boil using Alton Brown's recipe: http://www.foodnetwork.com/recipes/alton-brown/crawfish-boil-recipe-1947069 I thought it was totally worth making your own. I did have a majority of the seasonings already though. But in your case you're going to be buying larger portions anyway, it may just even out.","meta":{"section":"Cooking","utc":1495568707}} +{"text":"tinge *tinj/* verb 1. color slightly. Blow torch the cuts so they\u2019re colored slightly as well basically.","meta":{"section":"Cooking","utc":1535902910}} +{"text":"If I'm doing mindless stuff like chopping or stirring a risotto then ok. If the recipe requires any sort of concentration on my part then I can't stand it either. I have one friend who is constantly in my face when I'm cooking, asking what I'm doing, how I like that knife, ooh I like your measuring spoons, do they have a 1/8 teaspoon on, what are you putting in now, oh you know I do that differently, what I do is, I saw it on tv once, what you need to do is... ARGH GET OUT OF MY FACE","meta":{"section":"Cooking","utc":1519819419}} +{"text":"Turkey *necks.* So delicious.","meta":{"section":"Cooking","utc":"1433378301"}} +{"text":"Sorry I went awol, basically, I was all set to answer you. (What other people have said about seeding and also about working with blocks rather than shaped chocolate [ignore the person who said that milk chocolate is not chocolate and you can't temper it]) when my partner and I got into a rather heated discussion about the seeding method. Anyway, we both realised that we had absolutely no idea WHY seeding works, and wanted to find out if it was actually necessary, so I went and found out on /r/askscience. Which you can see here. In conclusion seeding is the best method to use at home. Also, putting the shaped/block chocolate difference aside I don't think hershey's would make a good seed, becuase what they produce is very low quality. Also, I'm not sure if you can seed milk chocolate with dark chocolate or not, since the temperature ranges for working with these are slightly different. TLDR: Sorry I didn't reply for ages. Have some science.","meta":{"section":"Cooking","utc":"1386950381"}} +{"text":"I find that mise en place makes more mess, not less. I grab all my ingredients and place them in a shopping bag to take into the kitchen from my stock, and I keep all my condiments and spices in easy plastic tubs in the kitchen. I tend to weigh everything into its respective pans, pots, trays, bowls, dishes straight away. Nearly every recipe I do is one pot, or one dish. Today my recipe is a pot, a dish and a bowl, a chopping board, a spoon, and a knife, that's it. This is a more complex recipe today, normally it would be less than this. A great thing to take ideas from is box skillet meals, don't eat them they are foul, but the idea of cooking a sauce, adding 2-3 cups of water then cooking the pasta in the pot (or rice or potatoes) is a great way to cut down on pots used. Normally this means all your washing up is all at once though, but use cutlery savers, we don't need to keep grabbing clean spoons to taste or stir.","meta":{"section":"Cooking","utc":1521389040}} +{"text":"I got a chocolate chocolate chocolate kind of ice cream that is basically black it's so dark and I'm not a huge fan but I'm cheap so I still want to consume it since I bought it. Well, that inspired me to make a milkshake with it yesterday. I rummaged through the freezer and found frozen, pitted cherries! Chocolate ice cream + frozen cherries + some milk to loosen it all up so it will mix = amazing!! I made sure to put the cherries in first so they would get chopped up small enough to go through my straw.","meta":{"section":"Cooking","utc":"1431524415"}} +{"text":"Wow that's amazing good on you! :D Both are going to be brutal but what an experience. Good for you :D","meta":{"section":"Cooking","utc":1455331100}} +{"text":"So, so much this. _Any_ ingredient is better given by weight, but especially dry ingredients that you just can't measure accurately by volume.","meta":{"section":"Cooking","utc":1506907168}} +{"text":"Blackened fish --> fish cakes.","meta":{"section":"Cooking","utc":"1438096173"}} +{"text":"I cook with Honey Crisps, they hold up very well.","meta":{"section":"Cooking","utc":"1416778129"}} +{"text":"> it will last in the fridge an hour or two I made a huge batch of guac and put it in tupperware. We ate on it for a couple weeks, and it never went bad. Its color changed a little bit due to oxidation, but nothing spoiled.","meta":{"section":"Cooking","utc":1453311420}} +{"text":"The purpose of cooking is to make nutrients available to human digestive system. Killing bacteria is a consequence but not the purpose. Also, improving flavor. Avoid boiling, water destroys flavor and dissolves nutrients. Make soup instead and eat it all. Frying makes everything taste better because of the Maillard reaction. Water prevents it which is why boiled foods are flavorless.","meta":{"section":"Cooking","utc":1507997853}} +{"text":"Someone has probably said this but definitely add some finely minced garlic, a clove or two depending on how much you\u2019re making.","meta":{"section":"Cooking","utc":1521672262}} +{"text":"Sear the meat and *then* place it in the slow cooker. Yah right, it's all getting dumped in at once.","meta":{"section":"Cooking","utc":"1441077987"}} +{"text":"Beef wellington.","meta":{"section":"Cooking","utc":1563673619}} +{"text":"This is Peruvian food, to me... And it tasted a lot better than it looked!","meta":{"section":"Cooking","utc":"1367175183"}} +{"text":"1tb coriander 1.5tsp cumin .5tsp cardamom .5tsp nutmeg 1.5tsp paprika .5tsp cayanne 1tb grated ginger .5 stick real butter 1 lg white onion 1.5cup tomato puree .75 cup water .5 cup half and half 1.25tsp salt .5 cup chopped cilantro Small bowl: Wisk together powdered spices and ginger. Quart pot: med-high, melt butter to saute onions. -Reduce medium heat. -Add small bowl of spices, tomato puree, water, cream. -bring to a simmer and add veggies and chick pees. Simmer until cooked. -if adding tofu add it very last.","meta":{"section":"Cooking","utc":1529247820}} +{"text":">You don't want rivets inside the cookware Yes you do - rivets can be a sign of good quality since the alternative is tack welding, which is garbage since the handles will basically fall off one day when you least expect it.","meta":{"section":"Cooking","utc":"1376201248"}} +{"text":"I feel like a lemon or vanilla cake flavor would be good :).","meta":{"section":"Cooking","utc":1519156272}} +{"text":"Coriander is the worst thing to ever have been added to menus and recipes, the taste is so overpowering and disgusting yet it can be found everywhere. Think it's called something else in America.","meta":{"section":"Cooking","utc":1554208532}} +{"text":"so downvote and move on...","meta":{"section":"Cooking","utc":"1439249889"}} +{"text":"Cheese + mustard is pretty solid (certain cheeses need not apply)","meta":{"section":"Cooking","utc":"1376492248"}} +{"text":"Bbq sauce, ketchup, pesto, jam- condiments are easy top do and really impressive, plus the recipes usually make a ton so there's enough to gift. I love doing bacon jam for gifts, especially with some farm fresh eggs and fancy english muffins. Firm cookies with a long shelf life are another decent endeavor- biscotti, krumkake, gingersnaps, shortbread. You can make some really gorgeous flavor combinations there. I like doing tea infused shortbreads. My favorite is a London Fog- earl grey tea and vanilla bean. I've also done chocolate coffee shortbreads. Infused sugars and salts are really easy. Herbs, lemon, jalapeno- all good either sweet or savory. At the holidays, Alton Brown's aged eggnog is fantastic for gifting in pint jars with a little mini microplane and whole nutmeg.","meta":{"section":"Cooking","utc":1530453170}} +{"text":"It's the soft lighting in my dining room. I tried to white balance it on my phone but it's not the best.","meta":{"section":"Cooking","utc":"1363730655"}} +{"text":"You can get dried ancho chilis from the gocery stores in the hispanic part of town","meta":{"section":"Cooking","utc":1553043707}} +{"text":"This is the way it's done, but I'd also note that you should add the milk when it's at room temperature and a little at a time otherwise it might curdle or fuck up in some other way. Stirring often is also a key point to making a decent roux/bechemel.","meta":{"section":"Cooking","utc":"1352602209"}} +{"text":"Those are some great ideas for the starter, thanks!","meta":{"section":"Cooking","utc":1456183243}} +{"text":"That is always exactly my thought when I see a digital copy cost more than a hard copy. Really, most digital books should max out at quite literally $5. There are exactly zero costs associated with selling a digital copy--it is ALL profit. When I see a digital copy cost MORE than a hard copy there is absolutely zero question what I'm going to do next: I'm going to pirate it, and I'm going to seed it, and I'm going to publicize that in an effort to make sure they never *sell* another digital copy again. TL;DR: Do you WANT me to steal your book? Because that's how you get me to steal your book.","meta":{"section":"Cooking","utc":1467156897}} +{"text":"Maybe their standards are just waaaaay higher than ours?","meta":{"section":"Cooking","utc":1516338382}} +{"text":"okay thank you! I will make sure to pick some up next time then :)","meta":{"section":"Cooking","utc":1513292552}} +{"text":"I buy my spices at either natural stores with a bulk section, or ethnic stores. Cheapest and best quality I've found. My farm market doesn't sell spices, just herbs.","meta":{"section":"Cooking","utc":"1360718327"}} +{"text":"The chicken is definitely water pumped, but so is a lot of poultry and that doesn't explain the holes. If you bought it cooked it is very possible that this piece was probed by a thermometer/thermocoupler as the batch test piece to ensure it was cooked correctly AND then flash frozen and re probed to ensure proper cooling temperatures. What type of chicken dish did it come from?","meta":{"section":"Cooking","utc":"1443546023"}} +{"text":"I would\u2019ve added carrot, onion, celery, peppercorn, parsley, thyme, and bay leaf.","meta":{"section":"Cooking","utc":1521057410}} +{"text":"From where?","meta":{"section":"Cooking","utc":1562016921}} +{"text":"My nonna died recently. This might be my first christmas without lasagna.","meta":{"section":"Cooking","utc":1544905444}} +{"text":"Sell it to blind kids as weed.","meta":{"section":"Cooking","utc":"1373611335"}} +{"text":"Yes, I love crispy brussel sprouts! You can put them ontop of anything that would otherwise call for bacon. I made vegetarian shepherd's pie and instead of melting cheese on top, I put crispy, pan-fried, shredded brussel sprouts and it came out really fantastic.","meta":{"section":"Cooking","utc":"1422307715"}} +{"text":"That's rough. If it makes you feel better, I approximately followed your instructions, and made the best scrambled eggs I've ever had in my life.","meta":{"section":"Cooking","utc":"1446951548"}} +{"text":"Thanks","meta":{"section":"Cooking","utc":1555956858}} +{"text":"Even more likely!","meta":{"section":"Cooking","utc":1539047238}} +{"text":"Make a salad of greens, etc. Top it with the tuna meat. Use a lemony dressing.","meta":{"section":"Cooking","utc":1545515789}} +{"text":"Why do Asian moms do this? Just throw things of their children away if they personally don't like it?","meta":{"section":"Cooking","utc":1562887393}} +{"text":"Isn't there a famous BBQ place behind the right field wall?","meta":{"section":"Cooking","utc":"1367444672"}} +{"text":"So kind of like an American pate de campagne","meta":{"section":"Cooking","utc":1557893583}} +{"text":"Papaya salad usually has fish sauce in it and often fermented crab but it might be fun to think of substitutions.","meta":{"section":"Cooking","utc":1550561480}} +{"text":"The answer is most likely \"It Depends.\" Certain things need to cook for longer, but flavors change with the amount of heat and cooking time. What flavors do you want as \"core elements\" of the dish vs added ingredients? Let's take a look at the ingredients you mentioned and what changing the order would do to the dish. >Carrots, onion, broccoli cauliflower and gave that a few mins Three of those items take longer to cook down and lose their fibrous nature, so you're on the right track adding the carrots, broccoli, and cauliflower in early. But the onions could be moved around in the order. Do you want them to still retain their crunch and have a bite, or do you want the onion to be an underlying tone across the dish? If it's the latter, you could easily put the onions in first and sweat them until you get some browning and they start to release sugars. This will let a lot of their sulfurous components evaporate away and leave you with a milder dish, as well as flavoring your butter/oil so that everything in the dish has that same mild onion undertone. > Then the garlic and chili after These I might move up in the order. The chili flakes are dried, and take a bit of encouragement to release their flavor. Simmering them in oil will help tremendously, rather than simmering them on top of the broccoli. Some folks like an aggressive, raw garlic taste (and it fits with your kimchi), but you could also treat the garlic like the onion and get a much mellower \"body\" to the dish as a whole by moving it up. > then salt and pepper, bit of concentrated stock and kimchi No problems here, just a word of caution. You should usually salt as you go, but be wary of too much salt when cooking broth down. If the broth is salted, you may concentrate it to the point where you've over salted the dish. Just takes practice, and preferably homemade, unsalted stock. If I was making this dish, I would think that the Kimchi is going to be the star of the show and would want to keep that flavor as the most prominent element. So, I'd heat some oil to shimmering and toss in the pepper flakes for about 30 seconds before adding the onions. I might add the garlic first, but my electric stove isn't the best for temperature control, and I've over-cooked garlic very quickly before. I'd still get the browning I was after adding it with the onions, because I have a big pan (enough surface area) and I could control the heat with the mass of the onions cooling things down a bit. Once that's all had some time to get nice and friendly, and the onions have released a lot of their liquid, I'd add the other veggies. Then, deglaze the pan with the stock, scraping up all the good bits before adding the kimchi. Once that's heated through, I'd taste test for salt and pepper, then go with the noodles and serve it up. Really, just experiment with what you have on hand and see what happens. I often make notes on my instagram posts (yeah, I'm that guy) so I remember if I changed anything between cooking different recipes.","meta":{"section":"Cooking","utc":1526323282}} +{"text":"It is by far inferior in taste, texture, and nutrition. It's also ridiculously more expensive. (The cheapest way to buy rice is in bulk from Asian groceries; either Jasmine or Basmati is tastier than the American stuff, and a 20-lb. bag will often cost you no more than $10 and last you a year or more. Just keep it dry and bug-free and you're good.) Here is how you make basic, plain long-grain white rice of any variety (including jasmine or basmati) on a stovetop. Read the entire instructions before you start or I will not guarantee success. It's actually ridiculously simple, but there are various factors it's important to take into account. The easy version: put 1 part rice, 2 parts water into a pot, bring to a boil, cover, reduce heat to low, cook 15 minutes, remove from heat and leave to stand, covered, for 10 more minutes. That's all. The clueless person version: 1. Get out a pot that has a lid and will hold 50-100% more than the volume of rice and water you're putting into it. Otherwise your pot will overflow when the water boils. I recommend nonstick pots for rice, and ONLY for rice, because if you burn rice any other pan will be a writeoff. 2. Measure out the rice. A typical serving is between 1/4 cup and 1/3 cup per person. You're measuring by volume so what type of container you use makes no difference. *If you don't like your rice sticky, rinse the rice thoroughly before cooking it. You will be removing most of the remaining nutrition in the process, but that's your choice. *If you are making basmati rice, you can rinse and then soak it in cold water for 20-30 minutes and then drain before cooking. The grains will lengthen but otherwise the cooking process is the same. *If you expect each grain of rice to come out perfectly separate, you are a philistine and you can ignore these instructions and cook your rice like pasta in a big pot of boiling water, you prissy pantywaist. 3. Put your rice, whether dry or drained, into the pot. Using *the same measuring container*, add exactly twice as much water. Again, you are measuring volume. Volume is all that matters. 4. Place the pot on a burner and turn it up as high as it will go. PAY ATTENTION. Small quantities will boil very quickly. Give it a stir or two to prevent it all from sticking to the bottom of the pan. 5. As soon as the rice comes to a full, rolling boil (and NOT BEFORE), put the lid on the pot and turn the heat down very low. How low depends on your stove. If it heats really well, go straight to minimum. If it's a wimpy stove, go to the 2nd lowest setting. If you're using a gas stove, you may need to use a heat diffuser for optimal results. 6. Set a timer for 15 minutes. If you're using an electric stove, you may need to watch the rice for another minute or two, just to make sure it doesn't return to boiling; if it does, lift the lid until it stops boiling and then replace it. Once you're sure it's not going to boil over, walk away. Resist the urge to fuss. DO NOT remove the lid again until I say so. 7. When the timer goes off, remove the pot from the heat. Leave the lid on. Allow to stand for 10 more minutes. Congratulations, your rice is done. You may now remove the lid. Source: Approximately half of my entire extended family are professional cooks or restaurateurs; the rest are talented amateurs. I'm probably the worst of the bunch and not only do I get nothing but raves, I've successfully converted several men from all meat and potatoes all the time to actually *asking* for things like courgette stew and roasted vegetables. The only continent from which I do not regularly cook some form of cuisine is Greenland. Make of it what you will. ETA a couple of clarifying points.","meta":{"section":"Cooking","utc":1487270609}} +{"text":"Maybe some decorated or coloured mini Ziploc bags? That way they could reseal them, and you could easily portion the popcorn ahead of time.","meta":{"section":"Cooking","utc":1540335216}} +{"text":"There should be a sub dedicated to bad haute-cuisine photo attempts.","meta":{"section":"Cooking","utc":"1391697498"}} +{"text":"What? You won't even notice 1/4 tsp. Just do it right or skip it.","meta":{"section":"Cooking","utc":"1432347522"}} +{"text":"I know but those are bag only where they really can't dodge it. But where are they in today's big dollar box brands?","meta":{"section":"Cooking","utc":1559855384}} +{"text":"Couscous. Dice and bake a couple of potatoes, fry some onion, stir it all into the couscous. Delicious.","meta":{"section":"Cooking","utc":"1346571805"}} +{"text":"Holes are far too big for an infuser.","meta":{"section":"Cooking","utc":"1403552240"}} +{"text":"No it wasnt on high it just wasnt on the lowest setting, its still got an hour and a bit left","meta":{"section":"Cooking","utc":1525651449}} +{"text":"You brought me to tears at just the thought of this. I am so sorry...","meta":{"section":"Cooking","utc":1495325200}} +{"text":"If only I were rich","meta":{"section":"Cooking","utc":1540816344}} +{"text":"Chop fast...cry less. I chop 2 or 3 onions a day and tearing up is never a problem...just get it done. if you still have a problem then get some diving glasses...and do not inhale through your nose.","meta":{"section":"Cooking","utc":"1333255969"}} +{"text":"If you have a good seal (vacuum seal is great, but tight plastic wrap is good) and it's kept frozen continuously, it should legit be fine indefinitely, from a food safety perspective. Now, from a texture/flavor/appearance perspective, that might be a different story but if meat is sealed well and frozen continuously I wouldn't say you'd see a major difference until 4+ years. Source: I've had a deep freeze for 20 years and have held on to meat pretty long...","meta":{"section":"Cooking","utc":1560997460}} +{"text":"Well usually I have 2 pounds of skirt meat. I'll use a whole orange, a whole lime, half a white onion, a tablespoon of cumin and chili powder, 2 table spoons of worcestershire, and for the soy sauce just kinda feel it out. It's really strong but I probably use 3 tablespoons of it. For cilantro, just cut some up honestly feel it out. then some oil so it all meshes together. I'm telling you the Worcestershire and soy sauce make it a really cool unique taco. Also it's kind of a preference but try white corn tortillas. They're much higher sweeter than regular corn. Sorry for the formatting I'm on my phone.","meta":{"section":"Cooking","utc":"1435604425"}} +{"text":"just a bit of cayenne added to the yolk mixture, not enough to make it hot, just adds a little oomph.","meta":{"section":"Cooking","utc":1562179232}} +{"text":"Lmao I wasn't prepared for that.","meta":{"section":"Cooking","utc":1539296525}} +{"text":"I think it depends on what part of Iowa you live in. I grew up in northwestern Iowa and hadn't ever heard of it either. I've taught in southwestern Iowa, Omaha and DSM metro and they all served cinnamon rolls with their chili.","meta":{"section":"Cooking","utc":1563850621}} +{"text":"that sounds like syrup then. Not sure on light or heavy - it's going with the butter, so the less water may be better. I'd get canned peaches in heavy syrup. Even if it's not perfect, it will taste good. Fresh peaches would have a different texture and water content than the canned, so if you decide to use fresh, I would find a recipe that calls for fresh peaches. baking tends to be more like a science project than art, so the water content makes a difference!","meta":{"section":"Cooking","utc":"1401814747"}} +{"text":"> it's very similar to a venetian specialty. More like Venusian specialty, am I right?","meta":{"section":"Cooking","utc":1453765167}} +{"text":"er? Boil water in the kettle, pour it over your spaghetti in a pot and cover it with a lid. Come back 10-15 minutes later (depending on your preference) and retrieve cooked spaghetti from the pot. I do the same basic thing even when I boil the water in the pot. The water only drops ~17 degrees in those ten minutes, although this really depends on your room temperature, the pot, etc. Even at 195 the pasta is still cooking. It only takes slightly longer than simmering the water the entire time, and saves gas or electricity. Not sure what boiling the water in the kettle really gets you, though.","meta":{"section":"Cooking","utc":"1412279966"}} +{"text":"Dice 1 onion, 4 cloves garlic & 1-1/2 roasted red peppers & sweat on medium low. Once they get soft, add 1 can of fine diced tomatoes (15 oz or thereabouts). Add a little paprika, and keep cooking until they get soft & paste-like. This is your sofrito, and you can make it in advance. Find the widest pan that can go on your stovetop. A roasting pan will work great for a crowd, but a good skillet is all you need for smaller groups. In a separate pot heat as much chicken broth as you'd need for your amount of rice (using a cup less than the pkg directions) and add a pinch of saffron. I cut up chicken thighs & breast (the breast gets a bit dry, but a lot of people don't like dark meat) into 1 inch pieces and season liberally with salt, pepper & paprika. Sear off the chicken and sliced chorizo sausage until deep brown. Add the sofrito then toss in your medium grain rice. Toast the rice until it smells nutty, then add a cup of white wine. Let the alcohol burn off, then add the broth, chicken & sausage. Give it one good stir, then move pan to the oven and cook for 10 minutes. Add in cleaned shrimp & mussels and cook until shells open & shrimp are opaque. Take out, garnish with frozen peas & lemon wedges, and serve. Really you could use any protein. Just season & sear off large chunks of meat, and leave delicate seafood for the very end. But I wouldn't use more than about 5 kinds of protein in a single dish. Any more and people won't be able to have more than one piece of anything.","meta":{"section":"Cooking","utc":1493076438}} +{"text":"I'm a big fan of grilled chicken thighs. Have you considered them deboning them yourself?","meta":{"section":"Cooking","utc":1553273828}} +{"text":"Lactose intolerance. The only solution is to est paint \ud83d\ude22","meta":{"section":"Cooking","utc":1553350041}} +{"text":"Was he friendly? Reddit seems to think he's kind of a dick to his fans.","meta":{"section":"Cooking","utc":"1367125130"}} +{"text":"Did she really say that? How fun. I think I didn't consider myself a good cook until people close to me started offering constructive criticisms. Like before I learned I would put a bowl of burned slop in front of my now-husband and he would just be like mmm. Thanks babe! Then I learned to cook. He started getting very enthusiastic about eating. He makes sounds and faces and such. It's cute. And then, one day, he was like \"you know how much I love your bi bim baap but this broccoli is a bit over cooked.\" I was like \"dude I know. I forgot to turn the oven down. I thought I was keeping it warm but I was cooking it more. Oopsie.\" And from then on he's said things like \"I would like this better if it was a little less sweet\" or \"this is really good but what if you put a little fresh squeezed lime right at the end?\" And now, everything I make is just to his liking and he makes those cute sounds and faces for me every night. \ud83d\udc9a\ud83d\udc9c\ud83d\udc99\ud83d\udc9b\u2764\ufe0f","meta":{"section":"Cooking","utc":1505832965}} +{"text":"How do you use tongs while mixing meatloaf?!","meta":{"section":"Cooking","utc":1530289347}} +{"text":"Mr. Fables in GR \u201cowned\u201d that.","meta":{"section":"Cooking","utc":1563836571}} +{"text":"I like chicken cordon bleu and fix it fairly frequently (1 or 2 times a month). I like to do asparagus with it - I put fresh asparagus in a flat bowl, dot it with butter (2tsb for 12 -16 oz of asparagus), sprinkle with onion and garlic powder then cover with plastic wrap and 2 minutes in the microwave.. Medium diameter asparagus and I nave a 1200 watt microwave.. This is extremely simple and quick - comes out well. Another option is wilted spinach - olive oil in a big frying pan on medium high, toss in some minced garlic and give a minute or two - until it's fragrant.. then toss in the spinach and keep turning it with tongs. A quick side that is very fresh and takes only minutes to prepare (especially if you're using a bag of pre-washed spinach leaves from the grocer) I go with a pinot, but chardonnay works too. As for an appetizer, that depends; Are you going to have drinks? If martinis or a bourbon - then I'd go with something like a crab spread - or a salmon (I prefer salmon) on crackers. If going with a wine (sparkling or not), then some simple cheeses and some grapes or strawberries - not a whole lot.. If you're not having drinks then the simple cheeses and fruit...","meta":{"section":"Cooking","utc":"1370780343"}} +{"text":"I've heard the occasional glass of red is perfectly fine during pregnancy.","meta":{"section":"Cooking","utc":"1422416739"}} +{"text":"Personally I think a French omelette with the appropriate toppings and side dishes would be a good idea. Sure, \"it's just eggs,\" but I think that if a girl were to see you confidently whip one up stuffed with a sharp cheese and herb of your choice it'd look pretty impressive. Serve with crusty bread and asparagus, and you'll have a meal that is impressive to be seen cooked, won't take too long, won't overfill your stomachs, and will have a very light but elegant flavor. They might also appreciate not having to sit there waiting for you to finish dinner, since you are there to hang out after all. In fact, I'd argue you'd be able to pretend like the dinner was unplanned, which may make your dinner all the more impressive. Chicken Marsala with some risotto might be a good one too, depending on how long you want to be cooking. If you pre chop everything and salt and pound your chicken cutlets ahead of time, there shouldn't be too much to do as far as the cooking goes. Just brown your components and throw in your marsala mixture. For the risotto, it should be as simple as browning your veggies, throwing in the rice, throwing in the broth, and waiting til done to throw in cheese and cream.","meta":{"section":"Cooking","utc":1556052830}} +{"text":"Some tips from a fellow carnivore: Chickpeas have that satisfying feeling in your stomach. Add spices, onions, tomato etc and they can easily make a really good main dish. Slow-sauteed mushrooms with garlic and spinach wilted down in the last minutes tastes amazingly \"meaty\". A mainly veggie dish, but with a couple of rashers of bacon (We use english bacon) chopped up and cooked with it makes it 90% veggies, but very tasty and satisfying. There's something about roasted cauliflower with cumin that is very meatish. Very nice side. Most importantly, experiment. I know it's hard when you're cooking for just yourself, but it's the best time to experiment with different dishes because no-one will suffer except yourself. Enjoy experimenting. You don't need to make \"veggie\" dishes, but experiment with how little meat you can include in a dish and still make it delicious.","meta":{"section":"Cooking","utc":1544044001}} +{"text":"I love the classic mussels with wine, garlic, and butter, but this sounds really good. (Although I'd be tempted to go lime/basil instead of lemon/cilantro, as the coconut milk reminds me of thai cuisine.)","meta":{"section":"Cooking","utc":"1381027253"}} +{"text":"Thanks- I haven't tried it that way and will next time :)","meta":{"section":"Cooking","utc":"1442548223"}} +{"text":"TaCRAPia","meta":{"section":"Cooking","utc":1547353296}} +{"text":"Salami, mushrooms and garlic, that is all you need.","meta":{"section":"Cooking","utc":1514695109}} +{"text":"You misunderstand. The only thing fried in oil is the garlic. Here is Bayless's recipe. Other than sorting the beans, OP's first real cooking step is \"put the onion and garlic in for a minute, until aromatic.\" Bayless's first steps are to \"heat the oil\" and \"Add the garlic and cook, stirring constantly, until fragrant but not brown.\" He even mentions that \"Some [cooks] brown a handful of chopped onion before adding the garlic.\" OP's next step is to add dry beans and \"enough [water] to well cover the beans,\" whereas Bayless adds \"home-cooked beans with just enough cooking liquid to cover.\" So OP is just cooking the beans at the same time as the rest of the stuff. OP adds the hock and some jalapeno, but that's not that huge of a deal. Both then simmer for a while. OP naturally cooks longer because the beans were raw to start with. At the end, OP says \"get thee a masher, and mash until its a consistency you like.\" Bayless says \"coarsely mash them\" and \"How smoothly you mash them is entirely a matter of personal preference.\" Bayless also adds a final step to cook them down a bit more. Again, not a big difference, and Bayless never \"fries\" the beans -- the recipes are essentially identical. So again, to everyone here lecturing OP about what \"refried beans\" are, you should really pay Bayless a visit next time you're in Chicago, and tell him he's doing it all wrong, too.","meta":{"section":"Cooking","utc":"1379082469"}} +{"text":"You need to season it first.","meta":{"section":"Cooking","utc":1543266822}} +{"text":"What--- you eat them dry, from the box?","meta":{"section":"Cooking","utc":"1365770216"}} +{"text":"I have the mat, rice paper, and a sushi knife.","meta":{"section":"Cooking","utc":"1376516337"}} +{"text":"Pound then to an even size, about 1/2\". Salt. Put on a rack in the fridge for 1-4 hours to dry brine. When ready griller fry to 160. They will not be the least bit dry. Taste delicious as is or top with pesto, cheese or dice and toss into a salad.","meta":{"section":"Cooking","utc":1538163804}} +{"text":"I found a lot of Bengali dessert are similar to Mexican dessert, like we make pudding -a very common dessert, which is Mexican flan","meta":{"section":"Cooking","utc":1564037668}} +{"text":"But then it's on its way to no longer being an abomination.","meta":{"section":"Cooking","utc":1549001384}} +{"text":"You've suddenly made me wish I hadn't said that...","meta":{"section":"Cooking","utc":1511815657}} +{"text":"You're not doing it properly then. You should be able to shave the hairs on your arm from a whetstone.","meta":{"section":"Cooking","utc":1546295528}} +{"text":"sweet: peanut butter (or PB2) with raisins or chocolate chips or apples savory: guacamole or avocado or chopped up hard boiled egg with a little mustard & relish (almost like a deviled egg). Also like cream cheese & olives.","meta":{"section":"Cooking","utc":1476058261}} +{"text":"In that case I envy the ignorance enabling them to eat ice cream 5+ times a week without hesitation or question if it\u2019s a bit much... not that I\u2019d want to be there myself, but damnit.. ice cream is delicious, so at least there\u2019s that.","meta":{"section":"Cooking","utc":1510418534}} +{"text":"I got some sad news for you, that blog post doesn't exist :/","meta":{"section":"Cooking","utc":1460955032}} +{"text":"if you don't have a food mill you can scrape the puree through a sieve: it take time and is messy but it works. Use a wooden spoon.","meta":{"section":"Cooking","utc":1474686154}} +{"text":"I put it in quotes because it's a quote from here - https://webcache.googleusercontent.com/search?q=cache:UtpKBJlTbqMJ:https://www.royal.uk/claire-ptak-make-royal-wedding-cake-0+&cd=1&hl=en&ct=clnk&gl=uk","meta":{"section":"Cooking","utc":1525856575}} +{"text":"Green beans with toasted sesame seeds and some grated orange zest. The citris might work to lft the richness of the shanks a little?","meta":{"section":"Cooking","utc":"1421859810"}} +{"text":"I diasgree. Quick painless operation and the rendered fat is plentiful and clear. Those baconwaves are shit, try laying a few slices on a couple sheets of paper towel and cover with another. cook for a few minutes till crispy and done. drip fat into cup for later use or i to pan for eggs and save greased paper towels for bbq fire starter that smells frigging awesome.","meta":{"section":"Cooking","utc":1491946114}} +{"text":"I'll never tell!!!","meta":{"section":"Cooking","utc":1558549581}} +{"text":"You can\u2019t cook","meta":{"section":"Cooking","utc":1545943856}} +{"text":"Thank you :)","meta":{"section":"Cooking","utc":1536589356}} +{"text":"Bah, I only have Special Occasion Fancy flour... Will it still work?","meta":{"section":"Cooking","utc":"1384574203"}} +{"text":"Sonoran dog always seemed mostly a Tucson thing, if they live anywhere north oh Phoenix I could believe never hearing of it.","meta":{"section":"Cooking","utc":1563841320}} +{"text":"Everyone is confusing me by saying they use a \"Toaster Oven\" to cook bacon. Okay so my \"Toaster Oven\" can only fit about four slices of bread. Looked up \"Toaster Oven\" and now they got convection cooking, have two racks and can cook a medium pizza. Just curious the size of these \"Toaster Ovens\" people are using to cook bacon because no way in hell could I do it with mine. Barely big enough for 15 pizza rolls.","meta":{"section":"Cooking","utc":1456460208}} +{"text":"Yeah, I know you have mentioned that you thought it ran hot. I do want to confirm that eventually though. I will let you know once I finally get a IR read on it.","meta":{"section":"Cooking","utc":1555341838}} +{"text":"My Italian mom and nonna just rattled from beyond the grave.","meta":{"section":"Cooking","utc":1558302677}} +{"text":"I took 2 lb of boneless skinless chicken breast. Pounded it to about 1/2\" and cut into strips. For the wash I used 1 egg, 1 cup 2% milk (didn't have whole milk) and 3/4 cup Texas Pete Hot Sauce. I put that in a bowl and whisked together. For the flour mixture I used, 3 cups of Flour. I didn't measure the following, but I just gave generous portions of the following: Chili Powder, Cayenne Pepper, New Orleans Seasoning, Salt, Pepper (wish I would have used more salt). I took the strips, 6-7 at a time, and dunked them in the wash for a minute or so, took them out individually and threw them in a baking tray where I put the flour mixture. Coated them well, not being afraid to get drops of the wash all over the mixture. Threw them in my 1 gal deep frier for 5-6 minutes and they were ready to eat.","meta":{"section":"Cooking","utc":"1388944346"}} +{"text":"They are noting the volume not the weight","meta":{"section":"Cooking","utc":1490594709}} +{"text":"Needs cilantro and optionally garlic. Also a little pepper. As Red mentioned, balance is important, so keep tasting! Also, don't mash it too much.. it will get mashed as you mix it and any good guac worth its salt will be a bit chunky","meta":{"section":"Cooking","utc":1453304694}} +{"text":"My grandmothers version. 1 1/2 lbs ground chuck 1/4-1/2 C diced onion 1/3 C diced green bell pepper 1 C tomato juice (get a large can you need the rest for cooking.) 3/4 C dry oats 1/2 tsp black pepper 1 tsp salt 2 eggs lightly beaten Place all the above in a bowl and mix well. Remove and shape into a loaf in a 9x13 baking pan. Pour some tomato juice over the top and fill the pan up with remaining juice until it comes up half way on the loaf. Place in a preheated 350 degree oven for around an hour to an hour and a half. Remove and slather on a layer of ketchup on the top then back in the oven for 15 minutes. When its done, carefully transfer it to a plate and let stand 10 minutes before slicing.","meta":{"section":"Cooking","utc":"1392231935"}} +{"text":"Thai basil chicken. Onion, ginger, garlic, fish sauce, soy sauce, oyster sauce, strips of chicken, stir fry, add thai basil and take off heat. Thai chicken curry. onion, ginger, garlic, fish sauce, curry paste, coconut milk, strips of chicken, stir until chicken's done. Chicken in oyster sauce. garlic, ginger, soy sauce, oyster sauce, add chicken, stir, and add veggies like snap peas, bamboo shoots, carrots, onion, and bell pepper.","meta":{"section":"Cooking","utc":"1435184425"}} +{"text":"the reddit effect : ebay pops up \"212 people are visiting this item per hour\". the salsa recipe for sale effect: 0 bids.","meta":{"section":"Cooking","utc":"1381172749"}} +{"text":"My favorite side salad is pretty simple. * Arugula * Slivered Almonds * Matchsticks of Grannie Smith Apple * Manchego Cheese And a Mint Lime Vinaigrette - 1/2 cup neutral flavored oil like canola. Juice of two limes and the zest of one. Dollop of Dijon mustard. Two cloves garlic. Splash of apple cider vinegar. 10 mint leaves. 2-3 tablespoons of honey. And blend that all together, salt and pepper to taste.","meta":{"section":"Cooking","utc":1522332923}} +{"text":"Cook for a living - this shit annoys me to no end.","meta":{"section":"Cooking","utc":1506923050}} +{"text":"Best comment here.","meta":{"section":"Cooking","utc":1523836130}} +{"text":"That is a skillet","meta":{"section":"Cooking","utc":1535327089}} +{"text":"You *absolutely* should invest in a meat thermometer. I don't know how I ever cooked without one. This is the one I have: http://www.amazon.com/gp/product/B002GE2XF8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 I love it, you'll love it. Message me with any questions if you need help.","meta":{"section":"Cooking","utc":"1421947671"}} +{"text":"I know some people taste soap, to me it doesnt take like that, i guess im lucky because i live in texas and its in everything.","meta":{"section":"Cooking","utc":1508004323}} +{"text":"I've always thought that meat eaters should be willing to kill an animal themselves.","meta":{"section":"Cooking","utc":1502229282}} +{"text":"So when someone tells me that they are cooking rice in 3 minutes, it is BS?","meta":{"section":"Cooking","utc":1512064647}} +{"text":"Depending on the temperature, 8 hours may not have been enough for a whole bone-in pork shoulder. Those babies can go a full 24.","meta":{"section":"Cooking","utc":"1368218051"}} +{"text":"Anything involving dried ingredients. Rice, dried mushrooms, dried scallops (conpoy), Chinese sausage (*l\u00e0 ch\u00e1ng*, always dried), Chinese bacon (*l\u00e0 r\u00f2u*, also dried), etc. can allow you to make a highly flavourful fried rice, along with green onions and eggs. All of those ingredients don't need to be refrigerated.","meta":{"section":"Cooking","utc":1540937679}} +{"text":"Unless youre going camping or don\u2019t have access to a microwave/stovetop, I just don\u2019t understand why anyone would want to do this. Just because you *could* doesn\u2019t mean you *should*.","meta":{"section":"Cooking","utc":1547487509}} +{"text":"Yes. It's the practical application of thermodynamic principals as applied to meat. Primary difference will be that pork chops are quite a bit leaner than the typically beef steak you'd use in a similar dish, but the technique is the same. That said, it's probably not necessary. Reverse sear is almost required with thicker cuts of beef steak, if you want an even level of rareness. Also with beef, you have a lot more intramuscular fat than with pork, and rendering that fat really helps with the flavor of the beef. With pork chops, I wouldn't normally go quite as thick unless they're stuffed, and then I just roast those as extra handling just results in the stuffing getting all over.","meta":{"section":"Cooking","utc":1525966407}} +{"text":"This is a real easy fix, dont make veggie burgers!","meta":{"section":"Cooking","utc":"1434415887"}} +{"text":"God filet mignon is so fucking expensive for what you get and imo is not even a good steak (even though I thought it was the best steak when I was younger) there's just no fat at all, I'm glad that it's not really a thing anymore. I work in a steakhouse and we never have filet on the menu even though people ask about it, we would have to charge something totally ridiculous for an 8oz portion ($60ish) and man it's just not worth it when there are so many great steaks for cheaper","meta":{"section":"Cooking","utc":1529996341}} +{"text":"God. I did eggnog and Goldschl\u00e4ger one Christmas and it was not good.","meta":{"section":"Cooking","utc":1465102978}} +{"text":"Based on that ingredient list, I'd almost think it's just a mix of salsa verde and chipotles in adobo. Might want to buy a jar of each and try mixing them together in different ratios. Good luck!","meta":{"section":"Cooking","utc":1550333265}} +{"text":"I've made this a couple times and the sauce is pretty good. It's really easy to overcook the chicken though so would suggest a meat thermometer. Pair with roasted garlic mashed potatoes.","meta":{"section":"Cooking","utc":1478767251}} +{"text":"Which obviously means that it's an allergy? I don't know what your anecdotal evidence may suggest, but allergies are caused by antigens and those antigens must be proteins. MSG is not a protein. This sounds like something you're emotional about, so I urge you to read some actual studies before making hot-headed assumptions and getting in arguments with strangers on the internet. I don't know why exactly I'm trying to convince so random ill-informed individual otherwise, but it bothers me that this is such a pervasive piece of misinformation. Edit: apparently there are cases where the antigen is not a protein; I must confess that my area of expertise is more along the lines of food chemistry than human physiology. Nevertheless, MSG has not been shown to be a food allergen.","meta":{"section":"Cooking","utc":"1374668268"}} +{"text":"I'll try that; how much water would you use? I normally use 2 parts water to 1 part rice.","meta":{"section":"Cooking","utc":"1390831973"}} +{"text":"I'm a bot, *bleep*, *bloop*. Someone has linked to this thread from another place on reddit: - [/r/drama] Redditeer goes to r\\/cooking for relationship advice &nbsp;*^(If you follow any of the above links, please respect the rules of reddit and don't vote in the other threads.) ^\\([Info](/r/TotesMessenger) ^/ ^[Contact](/message/compose?to=/r/TotesMessenger))","meta":{"section":"Cooking","utc":1527069905}} +{"text":"To add to this, sesame oil is only expensive in American grocery stores. If there's an Asian market nearby, it'll cost you about half what you'd pay elsewhere.","meta":{"section":"Cooking","utc":"1434704870"}} +{"text":"go here and buy whatever you need. http://www.webstaurantstore.com/3087/food-storage-containers.html","meta":{"section":"Cooking","utc":1461875087}} +{"text":"This looks deadly delicious. I've never considered arranging slices of lime like that. Beautiful!!","meta":{"section":"Cooking","utc":"1340577055"}} +{"text":"I can\u2019t handle his intonations","meta":{"section":"Cooking","utc":1550536197}} +{"text":"I wish I did, then I wouldn't have to make it myself so often. :)","meta":{"section":"Cooking","utc":"1378653534"}} +{"text":"A poached or sunny side up egg with a runny yolk is great on buttered toast. The yolk should not be watery, but slightly thickened, like cheese sauce. I also enjoy egg in soup. It cooks into threads. Stracciatella (sp) or chicken soup are good soups to add egg to.","meta":{"section":"Cooking","utc":"1422027482"}} +{"text":"You've prompted me to read it up on Wikipedia, haha. Forgive my ignorance. :)","meta":{"section":"Cooking","utc":"1327381879"}} +{"text":"You didn't say how old you are, but the difference (besides all the advice about what temperature to cook them to-- all right on) could be that over the years pigs have been bred to be leaner and leaner all in service of making pork \"the other white meat.\" The tip about heritage pork is a great one: older breeds of pigs that haven't been bred for mass production have a lot more fat and their meat is a lot more marbled. &#x200B; Yeah: and 145F internal temp. Pink inside is fine. Trichinosis is pretty much wiped out. At last count (between 2002-2007) there were only about 11 cases per year in the US. The odds of getting trichinosis are now just about on-par with winning the lottery (only not as fun).","meta":{"section":"Cooking","utc":1554764797}} +{"text":"I didn't say it wasn't healthy. I'm just not really down with eating frozen raw seal blubber, and I'd guess most other people that aren't inuit also agree.","meta":{"section":"Cooking","utc":"1402438307"}} +{"text":"Hah sounds like my mom, she likes to say \"cook until done.\"","meta":{"section":"Cooking","utc":1548525419}} +{"text":"Juicier? Objectively yes. More flavorful? Absolutely not.","meta":{"section":"Cooking","utc":"1442352678"}} +{"text":"sounds to me like he loved burnt hands","meta":{"section":"Cooking","utc":1542664168}} +{"text":"It looks gross going into the pot, but it's amazing coming out.","meta":{"section":"Cooking","utc":1499912177}} +{"text":"Can actually be kinda fancy. https://www.reddit.com/r/shittyfoodporn/comments/5sy6ky/onion_sandwich_from_great_depression_recipe/","meta":{"section":"Cooking","utc":1500709407}} +{"text":"I would check to make sure that your baking powder isn't too old. Also, be careful not to overwork the dough and not to twist the cutter when you cut the biscuits. Extra dough leftover after the first cut should probably only be reformed once. Each time after that and the biscuits won't rise as much.","meta":{"section":"Cooking","utc":"1405692551"}} +{"text":"Alabama native here, just subscribed!","meta":{"section":"Cooking","utc":"1413840018"}} +{"text":"Golden Curry is a Japanese curry. It's mild and brown and very different than Thai curries. Is makes a great curry for chicken (or pork) katsu, or simply spooned over rice.","meta":{"section":"Cooking","utc":1546984511}} +{"text":"Laziest way? Throw it in a bowl with 1/4 inch of water, cover it and microwave it.","meta":{"section":"Cooking","utc":1553138944}} +{"text":"There is also a large difference in flavor from regular olive oil and evoo. I use regular olive oil for mine. And Alton Brown says to let your egg yolk cool to room temperature and found that works well. I hand whisk mine as well. Not too difficult. Every time I use a appliance it breaks from either too much heat or over whipping. So room temp egg first, whisk in lemon juice, then slow stream of oil until desired consistency.","meta":{"section":"Cooking","utc":"1447514348"}} +{"text":"Here are my country dishes. http://www.walmart.com/c/kp/country-dinnerware-sets","meta":{"section":"Cooking","utc":1456705275}} +{"text":"Any suggestion for a starter grinder to upgrade from the kitchen aid?","meta":{"section":"Cooking","utc":1478409953}} +{"text":"Pick stuff you like to eat, read how to do it \"perfectly' from your sources. Watch some youtube or friends/family cook it and then get the ingredients to try it yourself. When things work out bad, write it down with the possible reasons why and try again another day. When it works out just right put that recipe in your personal cookbook for next time, making it again is easier when it feels right. Reading about it is no substitute for doing it, some skills you might learn from watching someone else, most you learn from doing. A skill is something you learn from doing something many times and improving on each time. Even some professionals forget the many years of work it took to do something that is \"easy\". The satisfaction from making something just right is delicious.","meta":{"section":"Cooking","utc":"1436609420"}} +{"text":"That was like 10 years ago. I'm 19 now and I can make tonkatsu n shit but I haven't made nuggies since.","meta":{"section":"Cooking","utc":1554770118}} +{"text":"Just like the cavemen ate!","meta":{"section":"Cooking","utc":1546431766}} +{"text":"Try the 3-2-1 method. 3 hours at 200-250 degrees, boneside down. 2 hours wrapped in foil, I do this step with butter and brown sugar. Finally, 1 hour unwrapped again to harden the exterior. Purest will say this is cheating but you\u2019ll see this method at BBQ competitions all the time.","meta":{"section":"Cooking","utc":1562505198}} +{"text":"This video by Chef John at Food Wishes shows how he uses starter to make sourdough. You can also check out The Fresh Loaf as they have some fantastic information and resources there.","meta":{"section":"Cooking","utc":1505084882}} +{"text":"I've been unreasonably upset about a lot of shit in my life but that kid takes it to the next level. I think he's a personal hero of mine. I like to give it a re-read when I'm really pissed off about something and see how I feel afterward: if I'm still pissed off, odds are it's justified. If I'm reading it and am more bewildered at the OP's tantrum, odds are I wasn't that miffed to start with.","meta":{"section":"Cooking","utc":1549673117}} +{"text":"Banana bread pudding. You still have to bake banana bread but you let it cool and slice it into 2 inch cubes. These are left to get stale or toasted a little and then used instead of the bread in your favorite bread pudding recipe. I had several loaves of banana bread in the freezer once and tried it out of curiosity. I knew it would be good, but was surprised at just how great it was.","meta":{"section":"Cooking","utc":1487807055}} +{"text":"You didn't read the instructions. You never cook with the whiskey in this recipe. You drink it while cooking.","meta":{"section":"Cooking","utc":1465651769}} +{"text":"Global, bought a few individual knives then a set. Well balanced and hold an edge fairly well.","meta":{"section":"Cooking","utc":1552340925}} +{"text":"I microwave water","meta":{"section":"Cooking","utc":1555961684}} +{"text":"Soaking and rinsing is not a substitute for scrubbing potatoes, which are notoriously dirty. There's a reason why recipes describe it as scrubbing and not as rinsing or washing - those things are damn dirty.","meta":{"section":"Cooking","utc":"1359478822"}} +{"text":"I have a stand mixer that you can detach the top bit from so it becomes an electric whisk. I threw away the base eventually and just kept the bowl and the detachable whisk bit because I never used the mixer on the stand. But I'm grateful that I realised this with a \u00a310 piece of equipment from Wilkos before I decided I couldn't live without a KitchenAid. I'm also not so hot on my enamelled cast iron lidded casserole dish. I don't like sauteeing things in it because it's not as effective as a normal pan, so I have to cook then transfer and it's just a pain.","meta":{"section":"Cooking","utc":1539462136}} +{"text":"> Or BBQ or use a smoker, It's winter here, so that wasn't an option today. I was three winters at Ft Drum (Watertown, NY), and I grilled twice a week through all of those winters. Charcoal grill. It's not hard. Don't understand it when people say \"Can't grill in the wintertime.\" Sure you can.","meta":{"section":"Cooking","utc":"1389886876"}} +{"text":"Going to try this tonight, sound amazing.","meta":{"section":"Cooking","utc":"1372699717"}} +{"text":"Thanks for the laugh! This was brilliantly written. I clean mine with hot water and a chain link washcloth thing. I scrub off all of the food and then scrub until it is smooth. Then I dry it with a dish towel or paper towels.","meta":{"section":"Cooking","utc":1529424324}} +{"text":"Not an E. coli or salmonella risk. That\u2019s more of a risk with uncooked meats. With improper cooking and reheating, like OPs situation, risk is due to clostridium perfringens and bacillus cereus, both of which form toxins that can cause nasty GI symptoms.","meta":{"section":"Cooking","utc":1531195053}} +{"text":"I just started doing this and it is a gamechanger.","meta":{"section":"Cooking","utc":1464239502}} +{"text":"You could bake it with a pesto/mayo sauce, and top it with some breadcrumbs. You could make the pesto yourself, if you have a food processor, or just find some good stuff at the grocery store and mix it in with some mayo. If you're feeling extra adventurous, you could make the mayo, too...","meta":{"section":"Cooking","utc":"1339103040"}} +{"text":"Two come to mind: (1) hot foods going into refrigerator need to be cooled within a certain timeframe (source): > - The two-stage method reduces the cooked food\u2019s internal temperature in two steps. The first step > is to reduce the temperature from 135\u00baF to 70\u00baF within two of preparation and from 70\u00baF to 41\u00baF > or colder within an additional four-hour period. Total cooling time should never exceed six hours. > - The one-stage method is designed to reduce the cooked food\u2019s internal temperature from 135\u00baF > to 41\u00baF or colder within four hours of preparation. This method should only be used if the food is > prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (2) Items like salsa/guacamole and potato salad need to be kept at safe temperature but are often neglected, thus being a common cause of illness at picnics, etc.","meta":{"section":"Cooking","utc":1470324871}} +{"text":"You could try not to submit shit comments. :)","meta":{"section":"Cooking","utc":1482599031}} +{"text":"I would add the shrimp at the very last minute. Shrimp that size will take no more than two minutes to cook. Any longer is just increasing their rubberyness and overcooking them. Sausage first, add veggies, shrimp at the last minute or two. Test a shrimp by quickly cutting it in half. If it is 90% done, serve it right away. The carry over heat will finish the cooking process once you take it off the burner.","meta":{"section":"Cooking","utc":"1399863072"}} +{"text":"How do you prepare your fava beans for breakfast?","meta":{"section":"Cooking","utc":1562003851}} +{"text":"Thanks! I suppose this is what I'll do, then. So, when it says to cube it and brown on all sides, I'm cutting the whole thing into like 1 inch cubes or can they be bigger? (really new to cooking in general.)","meta":{"section":"Cooking","utc":"1389500193"}} +{"text":"Funny, I said the same thing 3 times and got downvoted. If you think this is medium rare you need to learn how to use a thermometer. This is a medium steak.","meta":{"section":"Cooking","utc":"1325727701"}} +{"text":"When it was easiest for me, I lived next door to a grocery store. I bought food daily and only enough for a meal or a day at a time except for individually packaged sandwich meats and canned stuff like soup and chili. Which meant that my personal refrigerator was empty a lot of the time. Why bother when there were commercial refrigerators a few hundred feet away?","meta":{"section":"Cooking","utc":1463576553}} +{"text":"All right, I\u2019m doing it. Last question, how long did you cook it for in a pan, and what temperature? Thanks friend.","meta":{"section":"Cooking","utc":1534458674}} +{"text":"Yes that's great actually. In the article above he mentions the reducing stage in a restaurant takes only a minute or so due to the high heat. If you're making just a small pan sauce then adding the wine and stock at the same time is fine, if you're worried about the wine reducing to nothing too quickly.","meta":{"section":"Cooking","utc":"1445476133"}} +{"text":"Very neat, thanks for sharing.","meta":{"section":"Cooking","utc":"1351296654"}} +{"text":"Need to pat them dry. Water will hinder browning.","meta":{"section":"Cooking","utc":1562683416}} +{"text":"Check out the handles on All-Clad. Some people hate the handles. Other are fine with them. The handles dig into my palm in a way I don't like. It's personal, so the only way to know is to try out in the store a long handled fry pan to see how it feels to you.","meta":{"section":"Cooking","utc":1492539870}} +{"text":"You should try Serious Eats' The Food Lab's pie crust recipe. From the page I linked you can get to the recipe, a step-by-step gallery and a *great* in depth article explaining the science of it all. No joke, it is the easiest, quickest, flakiest crust over ever made, and not only that, **it's hands down the easiest to work with under the rolling pin**. Seriously, it's like working with play dough. Fun fact, if I remember correctly, /u/J_Kenji_Lopez-Alt (the author of that recipe) worked for Cooks Illustrated and ~~helped develop~~ developed the recipe you've been using; so you could say this is the \"2.0\" version of the same recipe!","meta":{"section":"Cooking","utc":"1448851240"}} +{"text":"Planning, grocery shopping and budgeting.","meta":{"section":"Cooking","utc":1558618491}} +{"text":"Peanut butter and sriracha is also great :) especially on noodles.","meta":{"section":"Cooking","utc":"1433590868"}} +{"text":"GTFO.","meta":{"section":"Cooking","utc":1563478822}} +{"text":"Pasta takes pretty little effort to make huge portions. Spaghetti and meatballs is a classic. Use ground turkey if you want to make it a little healthier. http://allrecipes.com/recipe/213023/easy-hoppin-john/ I would recommend you use bacon instead of sausage, dunno why they're using sausage Rice dishes are great because it's easy to make in a rice cooker and easy to recycle as leftovers (like you suggested in another comment, burritos one night, and then make fried rice the next night). If you need something fast, chicken and rice. Two rotisserie chickens and some rice is still well under \u00a330. If there's still deals on frozen turkeys at your supermarket you should get one for dirt cheap and roast it. Breakfast tacos/burritos for breakfast. You can put any leftover things you have laying around in them (beans, corn, potatoes) and use a cheap protein (bulk italian sausage) to make a pretty filling meal.","meta":{"section":"Cooking","utc":1483555660}} +{"text":"These are great. Can't wait to try them myself.","meta":{"section":"Cooking","utc":1468820876}} +{"text":"I think of something related when I cook, which is the parts to music when you are mixing live or in a studio (Drums are the foundation, bass is the frame, pads are the walls, and everything else is paint or decorations). There are different instruments for different frequency ranges. When I cook thinking like that, it normally turns out well.","meta":{"section":"Cooking","utc":1548347800}} +{"text":"Anything you cook up will have about a 2 week shelf life in your fridge. A few thoughts: -Make twice baked potatoes & freeze what you don't eat by the end of the week -Make cheesy potato balls that are deep fried, again freeze leftovers -Scallop potatoes -Slice them up as French fries -Make your own potato chips - fried or baked, season as you like -Shoe string them to make homemade hash browns Potato's are pretty versatile and they freeze well in air tight freezer bags.","meta":{"section":"Cooking","utc":"1372288130"}} +{"text":"The sugar is actually ready a couple minutes before it's starts browning, so if you can't tell by the way the bubbles pop on top, you need a candy thermometer.","meta":{"section":"Cooking","utc":"1400862174"}} +{"text":"> and is a mountain of greasy ~~shitty~~ delicious food","meta":{"section":"Cooking","utc":"1436031558"}} +{"text":"Only if you promise to let me know how you liked it :) Make sure you pop the ice cream attachment and the beater blade for it in the coldest part of your freezer for at least a day in advance for best results. Ingredients: * 1 Tbsp Cocoa Powder * 1 Cup Heavy Cream * 3 Cups Half and Half * 8 Egg Yolks * 9 Ounces Sugar * 2 Tsp Vanilla * 7 Ounces Milk Chocolate 1. In saucepan over medium heat, mix cocoa powder with 1 cup of half and half cream. Combine fully (no cocoa powder chunks!) and and the remaining half and half as well as the heavy cream. Bring to a simmer 2. Whisk the egg yolks until they are lighter in colour, then gradually add the sugar. 3. Slowly add 1/3 of the simmering cream mixture to the egg mixture, whisking constantly (this tempers the egg mixture). Once you've combined them thoroughly, pour this mix back into the saucepan on low heat. Whisk to combine. 4. Cook this mixture, stirring often, until it reaches 170\u00b0-175\u00b0 F. 5. Stir in vanilla and chocolate, then set aside until it reaches room temperature. (You should totally taste it now. This is a preview of the nirvana you will enjoy shortly.) 6. Refrigerate the mixture until it reaches 40\u00b0 F, then pop it in the kitchenaid ice cream maker and let it do it's thing. Make sure you turn the mixer on *before* you add the ice cream batter to it, or it won't churn as well. I like to shave some dark chocolate (or a white kit kat bar) and add it to the ice cream a minute or two before it comes out. When your kitchenaid starts clicking as it turns, your ice cream is pretty much done. Serve immediately if you ~~have no self control~~ like soft serve, or let it sit covered in the freezer for a few hours for a firmer texture. This ice cream is so silky smooth and rich - I hope you enjoy it! We also really like to add Bailey's, orange liqueur, chopped frozen berries, and toasted coconut flakes (not all together, of course - that would be madness!) (This recipe was adapted from Alton Brown's incredible chocolate ice cream recipe)","meta":{"section":"Cooking","utc":"1448333556"}} +{"text":"Do you have a base recipe you use for instant pot risotto? I can google of course, but IP cooking is new enough still that I find recipe blogs are hit or miss.","meta":{"section":"Cooking","utc":1548626824}} +{"text":"Haha yeah.","meta":{"section":"Cooking","utc":1513428749}} +{"text":"I've never tried it, but I've heard great things about habanero jelly.","meta":{"section":"Cooking","utc":"1410396864"}} +{"text":"Brush in the opposite direction of the blades, problem solved.","meta":{"section":"Cooking","utc":1533509006}} +{"text":"Toaster oven for the win here.","meta":{"section":"Cooking","utc":1560878403}} +{"text":"Don't worry about it my dude. A guy your age having a few cooking chops you'll be cooking for two in no time. I cooked for two for more than a few years, got divorced, and now cooking for one. But having women over in their 30s they are amazed I can cook even basic stuff. You're gonna be just fine","meta":{"section":"Cooking","utc":1558581487}} +{"text":"Add a layer of sour cream to the top and sprinkle with chopped green onion, cilantro, and maybe some diced tomato and/or avocado. Dash your seasonings across it and you're good to go","meta":{"section":"Cooking","utc":"1427659296"}} +{"text":"Loving this. Just want to specify, you should not mix the salt in with the meat. That gives the burger a sausage - like texture. Also, this is controversial but I recommend everyone to give it a dash of MSG with your salt.","meta":{"section":"Cooking","utc":1457957640}} +{"text":"Was there some meat in it? We do sweet Italian sausage. We also add diced apple...afraid your memory of what it tasted like is going to have to guide you.","meta":{"section":"Cooking","utc":1542693889}} +{"text":"Pyrex? Those have a tendency to do that. Sorry about your rolls, that sucks.","meta":{"section":"Cooking","utc":1538761834}} +{"text":"I've always done it on the stove top but back in the day when I used to work at Panera, they would always caramelize onions on baking racks in the walk in oven. If I'm remembering right, they used a balsamic glaze","meta":{"section":"Cooking","utc":1550497918}} +{"text":"Made with tri-tip.","meta":{"section":"Cooking","utc":1563862699}} +{"text":"He said in his AMA that they wouldn't let him do rabbit or sweetbreads. Rabbit I guess I get, but the sweetbreads thing has always been bizarre to me. Who's going to get offended at someone cooking what's basically a lymph node?","meta":{"section":"Cooking","utc":1476761407}} +{"text":"It would not be thick, since milk has very low fat content. You would need some sort of thickener, like a butter roux, for example.","meta":{"section":"Cooking","utc":1558151574}} +{"text":"Get yourself an instant read thermometer, look at a steak temperature chart, and do some experiments to find out how a steak looks and feels when it reaches certain temperatures. It's okay to ruin one steak by stabbing holes in it, if it helps you to make better steaks in the future. When you take a temperature, pierce the steak end-on, as close to the middle as you can make it, and push the probe (at the tip) to the center of the thickest part of the steak. A picture would help us figure out what you're asking. How thick/heavy is the steak you're cooking?","meta":{"section":"Cooking","utc":"1337708884"}} +{"text":"I usually spend a day cooking lots and then freeze all the left overs. The fridge usually looks like the grapes of wrath, but the freezer is always full of homemade foods. *Note: I freeze sauces, purees (fruit and pumpkin), blanch my own veggies, and whole meals","meta":{"section":"Cooking","utc":"1333801796"}} +{"text":"If you have fond left, then you clearly didn't deglaze the entire pan. The point of deglazing is to use a liquid as a solvent to release all of that fond from the pan and into your sauce. http://en.m.wikipedia.org/wiki/Deglazing_(cooking) Your question is interesting, but I would think the fond you created is specific to the flavor of the ingredients of the dish you are creating (which therefore created said fond). I would see no reason to use one in another dish that doesn't create it's own. It would be mixing flavors without complete control or freshness in my mind.","meta":{"section":"Cooking","utc":"1422123127"}} +{"text":"Why do people rinse/soak rice?","meta":{"section":"Cooking","utc":"1409171110"}} +{"text":"Stuffed bell peppers/stuffed tomatoes Cut the top off bell peppers/tomatoes Fill with \"themed\" blends of meats/cheese/grains. Italian: basil, breadcrumbs, mozzarella, eggplant, etc TexMex: Spanish rice, spicy peppers, cheddar, etc Greek: spinach, feta, olives, couscous Wrap in foil, cook in the coals. Since the grains (rice, quinoa, etc) would be cooked ahead of time, you are really just heating these up so the pepper/tomato gets roasted and the cheese melts. I've also heard of making chocolate cake in hollowed out orange peels!! Haven't made them before but it sounds awesome. Get a \"pie iron\". Use thick slices of white bread (texas toast style I think?). Raspberries with chocolate is a good combo, or make a breakfast sandwich with cheese and sausage, and crack an egg into it.","meta":{"section":"Cooking","utc":"1404845438"}} +{"text":"An electric mixer with attachments (even a cheaper, handheld one) would be good to have, especially since some stuff just isn't worth manual mixing. Also, I'm not sure if this counts as hardware, but aluminum foil and wax paper are really good if you're lazy with dishes (my suggestions are for the lazy cook I guess).","meta":{"section":"Cooking","utc":"1368574358"}} +{"text":"As a wife who\u2019s asked for certain things and got \u201csomething equally good\u201d for Christmas, I agree. If she wants the damn instant pot get her the instant pot.","meta":{"section":"Cooking","utc":1543601708}} +{"text":"As many as you click on.","meta":{"section":"Cooking","utc":"1362801164"}} +{"text":"As far as I know, resting is done to relax the meat, which tenses up due to sudden extreme heat changes like searing in a hot pan; but the relatively low temp, gradual change in temp from the oven doesn\u2019t tense it up too much, and it\u2019s fine to go straight from oven to searing pan. If you\u2019re resting to avoid overcooking, just take it out of the oven a couple degrees early, and it will finish while searing. After searing, it will be perfectly fine to rest while you make your sauce","meta":{"section":"Cooking","utc":1533076266}} +{"text":"For a proper stir fry, the number one ingredient is heat. A commercial wok burner puts out about 100,000 BTUs, where a home stove generally puts out 15,000.","meta":{"section":"Cooking","utc":1466707692}} +{"text":"California: California Burrito (make sure it\u2019s the Southern California way cuz that\u2019s the best)","meta":{"section":"Cooking","utc":1563829786}} +{"text":"Honest question - you would get in more trouble for looking at this post, than say, this or this, which are currently on the front page? Honestly, the front page in general seems dangerous- ~~a title with the word, \"christfags\" in it is in the top 10~~ (sorry that was on the \"new\" page... but still, there are things on the front page like lots of GGG meme posts in which the picture is a guy with a joint in his mouth). I don't get to go online at all at work, so I'm interested in how others function.","meta":{"section":"Cooking","utc":"1326300715"}} +{"text":"Holy shit, that sounds so good. Brb going to the store","meta":{"section":"Cooking","utc":1554152635}} +{"text":"Just made it last night. I had my wife taste it and went to work on something else, a few minutes later she's still just nibbling away! That fried rice is *really* good. I can't wait to try again.","meta":{"section":"Cooking","utc":1461356949}} +{"text":"Here is a vegan recipe for a spicy chipotle fudg that is seriously out of this world. If you don't want it spicy, just leave out the red pepper flakes and chili pepper!","meta":{"section":"Cooking","utc":"1441303332"}} +{"text":"Considering the \"bo\" in bun bo hue means \"beef\" I don't think you've actually eaten the real dish yet!","meta":{"section":"Cooking","utc":1561998762}} +{"text":"The kid is a baster! He's a broiler! He's a fillet maker and a meat baller!","meta":{"section":"Cooking","utc":1463852027}} +{"text":"I don't have an actual \"favorite\" but I was impressed with Ottolenghi's Jerusalem. I would recommend any Ottolenghi cookbook as a good starting point to your collection. Another good author to check out is Diana Henry, my favorite is A Bird in the Hand.","meta":{"section":"Cooking","utc":1509986327}} +{"text":"I thought about adding Germkn\u00f6del but then I figured it would be more appropriate to Mention for someone from Austria. And you delivered. Also: Rohrnudeln (or Buchteln as you would probably call them) filled with Zwetschgenmus. My local bakery makes them every morning and to the horror of my saxonian fianc\u00e9 I have to have them a couple of times a year for breakfast.","meta":{"section":"Cooking","utc":1562000963}} +{"text":"Probably my favorite apply-to-anything hot sauce. For (american) chicken dishes, I really like Tiger sauce. For latin dishes, I really enjoy all the el yucateco stuff.","meta":{"section":"Cooking","utc":1526767396}} +{"text":"YES","meta":{"section":"Cooking","utc":1464890777}} +{"text":"Get the pro. It's the same model I have, and I love it. The tilt on the classic will break after regular use for some time, and you'll have to hold the top down. > I've heard that the lift of the pro500 is more reliable than the tilt of the classic plus, but at the same time, i think the pro500 may be an outdated model. Yes, there is a new pro600, but so what? The 500 still does the job, and does it well.","meta":{"section":"Cooking","utc":1470678552}} +{"text":"Cut one in half, throw them both in the pot. Thats an onion, halved.","meta":{"section":"Cooking","utc":1562361028}} +{"text":"yeah they are killer. i don't have one at my current gig and while my two gas ranges are good and hot and stable but a 500f on high convection oven set to high that you only ever open to take ready food out of is better than another staff member, leaned on that thing so hard so many times. they basically melted cheese at the same rate as a sally.","meta":{"section":"Cooking","utc":1517520651}} +{"text":"seamless","meta":{"section":"Cooking","utc":"1414117405"}} +{"text":"Generally, with chicken, I just use salt, pepper, and some dried herbs. You can either do it before or while it cooks. If you're doing it in a \"stir fry\" with veggies, add them while it cooks. You could look up some marinades to give your meat more flavor. Generally I skip them because I don't really taste much of a difference vs if I just add a dash of the marinade ingredients as it cooks.","meta":{"section":"Cooking","utc":"1375817375"}} +{"text":"Fried dough. Cut small pieces and stretch them out and put in hot oil and flip when browned.","meta":{"section":"Cooking","utc":1552916350}} +{"text":"I went ahead and threw it in, against my better judgement. It was really good! I cooked it in my Le Cruset Dutch oven, which is almost impossible to cook anything bad in. My husband, who is Dutch (their national food is pea soup) raved about how it might be the best he's ever had!","meta":{"section":"Cooking","utc":1492567243}} +{"text":"I might be wrong, but I was taught that fresh and dry yeast cannot be substituted 1:1. Here is a conversion table.","meta":{"section":"Cooking","utc":"1445950404"}} +{"text":"That hollandaise recipe from chef steps is other worldly.","meta":{"section":"Cooking","utc":1454992507}} +{"text":"I'll keep that in mind too! Hard to say how long it'll take to find the right place, as you said. And of course there's rental availablity to consider.","meta":{"section":"Cooking","utc":1523194120}} +{"text":"It would be easier o make a list of the meals your family likes, sorted by prep time and whether they need special ingredients or can be made with stuff you always have on hand. Then it's simply a matter of opening the fridge, looking what is in there, look at the list that equals how much prep time you have and something will jump out at you. Ah ha! i have an hour and a half, roast butternut and sage pasta it is!","meta":{"section":"Cooking","utc":1559086992}} +{"text":"Keep going with the turkey and reward yourself with the gin.","meta":{"section":"Cooking","utc":1542904048}} +{"text":"Pinto beans (refried or otherwise), black beans, beans! So much cheaper and so much more delicious.","meta":{"section":"Cooking","utc":1458419687}} +{"text":"I hadn't given that much thought. It's pretty standard, though perhaps a little on the cold side. What would that do to these ingredients?","meta":{"section":"Cooking","utc":"1370804816"}} +{"text":"Well, I certainly applaud anyone wanting to do 180 new recipes, but take it from this old home cook, I've spent my entire adult life in the kitchen, and a program like this one can do more harm than good. If you only train one part of your palate (and that's all a single exercise like cooking is going to do for you), you're setting yourself up for cholesterol down the road. I've seen it a hundred times. It's like putting a powerful engine in a stock Toyota Tercel. What will you accomplish? You'll blow out the drive train, the clutch, the transmission, etc., because those factory parts aren't designed to handle the power of an engine much more powerful than the factory installed engine. Cooking basically only trains the stomach and to some extent, the small intestine. What you really want to do is train your entire body, all the major gastro groups (large intestine, liver, tastebuds) at the same time, over the course of a meal. And don't forget your dessert work! I'm proud of you guys wanting to do this. Three cheers! Falling in love with food, eating a lot, etc., is one of the greatest things you can do for yourself. And you WILL fall in love with it if you can just force yourself to stick with it a year or two and experience the amazing progress you'll make. But do it right, okay? My advice, find a good restaurant, with qualified chefs who will design your meal for you (especially in the beginning, until you get the hang of it yourself) and guide you in your quest for yummy tendies. Thirty to 45 minutes a day, three days a week, is all you'll ever need to do (I refuse to believe anyone is so busy that he or she cannot make time for that, especially considering how important it is). And don't worry about being embarrassed or being in shape the first time you walk into the restaurant. You have to start somewhere and almost every one of us were there ourselves at one time. So no one will say anything to you and very, very quickly you will progress way beyond that stage anyway. Now get out there and do it! :-)","meta":{"section":"Cooking","utc":1550006177}} +{"text":"Lamb sounds good but how can I do it for 10 people? When I looked up what a rack feeds I saw that 2 racks feed up to 4-5 people. They are pretty expensive and we have double that number.","meta":{"section":"Cooking","utc":"1426084849"}} +{"text":"Where do the chips end up?","meta":{"section":"Cooking","utc":"1390239409"}} +{"text":"Oooh gotcha","meta":{"section":"Cooking","utc":1515956041}} +{"text":"Fucking awesome. Tortillaland tortillas are a game changer. I've never used another brand (only because I haven't seen them) but I imagine they should be just as good The texture difference between a freshly cooked tortilla and a store-bought one is unreal","meta":{"section":"Cooking","utc":1525721294}} +{"text":"I already did a bit of googling but there are always reviews written by people paid for making the review better so therefore I asked for some reviewers I could trust. Thanks for the help :)","meta":{"section":"Cooking","utc":1459792327}} +{"text":"I cooked tomato sauce in cast iron. It lifted the seasoning. Not a myth. Cast iron is no miracle. Why it fell into disuse. Uneven heating. Too heavy to saut\u00e9. Rusts. I use it only for baking corn bread.","meta":{"section":"Cooking","utc":1546877853}} +{"text":"I use silken tofu as a cream analog in soups. I make an unbelievable vegan corn and red pepper chowder with silken tofu that people insist has heavy cream and butter in it.","meta":{"section":"Cooking","utc":"1368111864"}} +{"text":"Nope I didn't know i needed a meat thermometer. I just ordered one off Amazon for next time though","meta":{"section":"Cooking","utc":1551348507}} +{"text":"Nope, this myth has been debunked by Scientific American and a chemistry professor. Google it.","meta":{"section":"Cooking","utc":1554023729}} +{"text":"Rub your chicken down with olive oil, herbs de Provence, and lemon zest then just roast it.","meta":{"section":"Cooking","utc":1511902874}} +{"text":"Maybe you could buy a smoker.","meta":{"section":"Cooking","utc":1519244338}} +{"text":"I like to add it to simmer sauces to make them a bit spicy . like if I have some butter chicken simmer sauce I only bought because it was 1/2 price, I use about a Tblspn curry powder added to the pan with the chicken and saute for a minute or two, then add the simmer sauce, can of chickpeas, can of corn and it turns a really bland simmer sauce into something much better.","meta":{"section":"Cooking","utc":1535716648}} +{"text":"Neat! I think I'll try it! My parents have a bog filled with cranberries behind their property, so I'm going to try this when I next visit. Thanks.","meta":{"section":"Cooking","utc":"1435118669"}} +{"text":"Thanks for proving everyone's point.","meta":{"section":"Cooking","utc":1485460102}} +{"text":"Fresh Thyme","meta":{"section":"Cooking","utc":1537143400}} +{"text":"Grilled cheese with Kraft singles vs generic brand.","meta":{"section":"Cooking","utc":1507427515}} +{"text":"I actually know someone who wont eat avocados because they are toxic to a lot of animals and in her case lizards. So i guess most of us are slowly dying.","meta":{"section":"Cooking","utc":1529085001}} +{"text":"Because a man should be able to provide for his family above all else, if everybody is hurt and sick, the man should be able to look after his children, and feeding them nutritious cooked food is high on that list.","meta":{"section":"Cooking","utc":1552770283}} +{"text":"Awesome! thanks for the info guys!","meta":{"section":"Cooking","utc":"1382155301"}} +{"text":"As long as he gets it cold enough...","meta":{"section":"Cooking","utc":"1440252308"}} +{"text":"I was going to make pancakes but didnt have butter milk. I did have cream and thought well its just butter and butter milk. So i just poured it in and skipped the butter. It was disgusting.","meta":{"section":"Cooking","utc":1499430622}} +{"text":"Jeffrey Steingarten is a pretentious asshole who looks like a Simpson's character come to life, but he knows his food.","meta":{"section":"Cooking","utc":1480371017}} +{"text":"It's weird. I almost feel sorry for you. \ud83d\ude25 Anyway, have a great life!","meta":{"section":"Cooking","utc":1538631659}} +{"text":"huh, not what i was expecting, but sounds delicious!","meta":{"section":"Cooking","utc":1561391585}} +{"text":"Does one really need an excuse to get a Bunnings snag?","meta":{"section":"Cooking","utc":1552946904}} +{"text":"I would definitely say ground beef. There are so many things you can do with it. Meatballs, burgers, meatloaf, tacos, stuffed shells, etc. It's super easy to cook and very versatile.","meta":{"section":"Cooking","utc":1455217852}} +{"text":"Got a set of the All Clad D5\u2019s about a year ago and I can\u2019t tell you how much I fuckin\u2019 love them! On average I cook a lot through the week, so I use the hell out of them, but I also take very good care of them so they should outlast me by a long shot. Worth every penny and then some!","meta":{"section":"Cooking","utc":1547494254}} +{"text":"I'm kinda suggesting that what's hot to someone from up north might not be hot to someone in the tropics, so kinda test things out a little and see how they lend towards altering the characteristics and mouthfeel. I usually use less sugar than most frosting/icing recipes call for because of personal taste. So for me too sugary or not sugary enough could be totally different than someone else. When butter is taken out to soften, at room temperature it gets super creamy and with a little more heat will begin to melt. Put that butter back in the fridge and it stiffens up nicely again. So that hard icing property will come from the icing but you can also use a drop or two of corn syrup if you'd like. It'll lend towards smoothing it out and adding a glossy like sheen that's nice. Hard to find organic corn syrup sometimes though and I couldn't in my right mind recommend a corn syrup that isn't. Rather go without in that case. The cream cheese is nice. I think a little wi compliment your preferred tastes nicely without taking away too much from the butter being the star. I like it because well, I like it, and it's significantly more economical than the butter I get. So nice to cut it when I can","meta":{"section":"Cooking","utc":1560705080}} +{"text":"yeah whenever I'm looking for a CI recipe, I just google for it and find recipe sites that have copied their recipes. Like googling \"americas test kitchen baked potato recipe\" will get me plenty of sites that just copied their recipe. Here's a cookie search: https://www.google.com/search?q=cook%27s+illustrated+thin+crispy+oatmeal+cookie+recipe&oq=cooks+illustrated+thin+crisp&aqs=chrome.1.69i57j0.5196j0j1&sourceid=chrome&ie=UTF-8","meta":{"section":"Cooking","utc":1523415092}} +{"text":"The best way to cook meat properly is to go by temperature. Some people swear they \"don't need them,\" but it makes cooking meats SO much easier--especially for beef. If you ever wonder why chefs don't ever use them on TV or YouTube, its' because they've practiced that recipe so many times (and most likely fucked it up a few times) that they don't need to rely on one anymore.","meta":{"section":"Cooking","utc":1501540734}} +{"text":"Slow cookers are great, there's also a really big subreddit for slowcooking: http://www.reddit.com/r/slowcooking","meta":{"section":"Cooking","utc":"1434233212"}} +{"text":"Thank you, I was hoping to not have to buy another bottle of sauce. I do more Chinese cooking.","meta":{"section":"Cooking","utc":1486681770}} +{"text":"When I was starting out, this was my go to: http://www.food.com/recipe/pan-seared-steak-from-alton-brown-265639 Tips: - Get an oil that has a high smoke point like safflower or peanut. Many oils will start burning at the high temps you want, making a big smoke cloud in your house. - get an instant read thermometer as you learn. A Thermopop is only $20ish. - stalk the grocery store, looking for cuts that are on-sale/close to expiration. While you're learning, you don't want to waste a $30 steak","meta":{"section":"Cooking","utc":1484354892}} +{"text":"You're brilliant","meta":{"section":"Cooking","utc":1490133655}} +{"text":"Marie Sharp's Fiery Hot This stuff is amazing.","meta":{"section":"Cooking","utc":"1397659515"}} +{"text":"Freeze into cubes. Red wine won't spoil, they just drink it up room temp.","meta":{"section":"Cooking","utc":1506201807}} +{"text":"Definitely pho, ramen, and sushi","meta":{"section":"Cooking","utc":1553720072}} +{"text":"This was a very \u201cAlton Brown-esque\u201d comment\u2026 and I loved it","meta":{"section":"Cooking","utc":1552024276}} +{"text":"Black beans.","meta":{"section":"Cooking","utc":1537847356}} +{"text":"I use Bar Keepers Friend for my stainless cookware and find it works really well for these situations. Put a little in, fill it with enough water to go above the stain and microwave it till its just under boiling and let it sit for a few minutes. This method works great for coffee stains in your cups and mugs! You can also try this with lemon juice....I've had mixed results though.","meta":{"section":"Cooking","utc":"1368645527"}} +{"text":"I'm assuming you mean from the meat. Well, it depends. Keep enough so that the pan is coated nicely (not a pool of oil). But if there are meat bits in it, I'd clean the pan (or use a different one). This is because you'll want to heat the oil to just-before-smoke point before you add the vegies. If there are meat bits, they will burn and it will be bitter and burnt tasting. These are the adaptations we make for electric elements that won't instantly heat your pan to 100000 degrees. Also, careful when adding the vegies, hot oil splashes and burns.","meta":{"section":"Cooking","utc":"1347483535"}} +{"text":"Creme egg brownies. Make plain chocolate brownies - pretty tedious. Bake them until nearly done (just before the top goes crispy) - difficult to judge. While they're baking, cut cadbury creme eggs in 2-5 pieces, without the goo going everywhere - tricky. When the brownie is nearly done, place the pieces of creme egg on top, goo side up. Bake for another 5-10 mins. The gooey bit goes all crispy and chewy and they sink down into the brownie a bit.","meta":{"section":"Cooking","utc":1459179782}} +{"text":"Ah thanks for the heads up. Maybe I'll need to replace my Thermapen sooner than I thought. So far no battery cover issues on the pop but I'm still under a year of use.","meta":{"section":"Cooking","utc":1479852417}} +{"text":"This. Cook them enough first, or par boil them like the French do. This is the only real way.","meta":{"section":"Cooking","utc":1465722488}} +{"text":"Cook it until the bone come out easily","meta":{"section":"Cooking","utc":1538759308}} +{"text":"yes, please","meta":{"section":"Cooking","utc":1491658533}} +{"text":"Sounds like you're dealing with the real life version of folks who comment on interweb recipe posts. Next she'll say that it was a great recipe but she can't recommend it because she substituted half of the ingredients for other items and it wasn't very good.","meta":{"section":"Cooking","utc":1563159479}} +{"text":"This is news to me. Pasta in milk?!","meta":{"section":"Cooking","utc":1539922101}} +{"text":"Nice :) I'm in the process of making my own right now! Thanks for the idea","meta":{"section":"Cooking","utc":"1393605312"}} +{"text":"Pennsylvania: Rum Ham","meta":{"section":"Cooking","utc":1563827784}} +{"text":"Shred it, mix it with some mayo and sour cream and onions, you have a dip.","meta":{"section":"Cooking","utc":1528059477}} +{"text":"You have a deep fryer at home?","meta":{"section":"Cooking","utc":1486094304}} +{"text":"How about kibbi?","meta":{"section":"Cooking","utc":1534972317}} +{"text":"Nah, I was just leaving it in all the time. I think it's a moisture issue. I should cover it with aluminum foil when I'm not baking a pizza.","meta":{"section":"Cooking","utc":"1353536315"}} +{"text":"Holy shit this got me angry","meta":{"section":"Cooking","utc":"1385576569"}} +{"text":"Curry goat and keema kofta. Two of my favorites and my goto recipes.","meta":{"section":"Cooking","utc":1492633941}} +{"text":"We have a restaurant nearby that serves fish tacos. They offer a lettuce wrap option which we have grown to love. So we now do our favorite sandwich in lettuce wraps. Not portable for work but much healthier and delish Romaine lettuce Pepper turkey Tomato Onion Hot pepper Olive oil","meta":{"section":"Cooking","utc":1516104877}} +{"text":"Thanks for sharing. Looks like a great, simple and delicious recipe! Can't wait to try it out.","meta":{"section":"Cooking","utc":"1374092936"}} +{"text":"I don't know why you keep conflating restaurant food with home-cooking habits and I already said there's added salt in pre-prepared foods, under which restaurants and fast food fall under. That's not the same thing as cooking at home, which is very variable depending on the family. There is no one American cuisine anymore, I already shared the variety of cuisines we Americans enjoy. If you're so convinced about your authority on America and your opinion being right, why did you even create a post asking people for their opinions?","meta":{"section":"Cooking","utc":1516077774}} +{"text":"Is what you bought powder or liquid? the MSG i buy is made of white chrystals like salt but weighs less. Add to your sauce or liquid stage as frying with it causes it to burn a bit like sugar. It tastes slightly different to salt, but still makes things salty you may be familiar with dark soy sauce. So use in addition to salt but less than salt and compensate your actual salt as well.","meta":{"section":"Cooking","utc":1499697567}} +{"text":"Never has when I've done steaks like this. I just mean salting it and fridging it for a day or two. Not covering in a pound of salt.","meta":{"section":"Cooking","utc":1493339596}} +{"text":"Yes please. A good friend of mine is obsessed with everything Korea has to offer, and he got me into Korean dishes. Needless to say, I'm addicted.","meta":{"section":"Cooking","utc":1523515462}} +{"text":"Pizza what?","meta":{"section":"Cooking","utc":"1339708686"}} +{"text":"Awesome. Thanks! I will definitely try this, looks delicious.","meta":{"section":"Cooking","utc":"1330466055"}} +{"text":"This was a great idea and has really helped me grade papers this morning. Thanks!","meta":{"section":"Cooking","utc":"1446823874"}} +{"text":"I'd recommend getting a non-stick stainless steel lidded saut\u00e9 pan. If you can't picture that, it should look like this one shape-wise. Non-stick so you can make eggs and stuff in it easily, lidded so you can casserole, wide enough to fry anything long/large pieces of meat or fish, straight sides make it suitable for saucepan type uses...I don't think you can go wrong with it . Non-stick pans get bad press on this sub but they're easy to use for a beginner and you can easily find non-stick pans with 10 year warranties on the coatings nowadays, which makes worries about their lifespan pretty much nonsense. In 10 years you'll be experienced at cooking and probably grateful for the excuse to buy a new pan.","meta":{"section":"Cooking","utc":1557498213}} +{"text":"Seafood goes bad quicker than almost any other kind of meat. My household rule is one day, on the rare occasion where something forces me to go to two days, as soon as possible I use the old trick of drying the fish, rubbing it with soy sauce, and put it back in the fridge. Never more than two days, though. It would not surprise me if swordfish in particular, because of its texture, might go a day longer, but I wouldn't.","meta":{"section":"Cooking","utc":1530025469}} +{"text":"garlic & miso-butter scallops! Make sure to use unsalted butter or you will have regrets.","meta":{"section":"Cooking","utc":1539432872}} +{"text":"Try some of these, I specifically created this site for novice cooks to try new things. Chicken Porto is fabulously easy and impressive, the Mushroom and Prosciutto pasta (currently on the front page) is super simple ... and my fiancee has a bunch of desserts on there too. If you click on \"Menu\" on the top bar, you will see the entire list broken down by category. Good luck! http://easyasbananas.blogspot.com","meta":{"section":"Cooking","utc":"1348781891"}} +{"text":"Wedge","meta":{"section":"Cooking","utc":1515157849}} +{"text":"> and watch some Netflix :( Never make a paella alone! Also traditionally your guests are supposed to be near the paella admiring it, helping you with what you need (since you cannot really leave the pan) and additionally prepping/serving appetizers, setting the table, pouring drinks, etc. for you. Reading all these responses makes me kind of horrified realizing that people are just cooking a lonely paella without all of their friends around to help.","meta":{"section":"Cooking","utc":1495327846}} +{"text":"Some \"name brands\" introduce new products that are not very good, or were over priced. Try and find a review, especially one that addresses how the company handles warranty claims. I would also find out if it it the cookware is still covered by the original warranty--some factory seconds are marked and do not qualify for the original warranty.","meta":{"section":"Cooking","utc":1563560252}} +{"text":"Homemade refried beans, pulled braised pork, and queso blanco would be my favorite filling for a burrito.","meta":{"section":"Cooking","utc":"1326302740"}} +{"text":"I felt this in my soul","meta":{"section":"Cooking","utc":1562822151}} +{"text":"fudge, brownies, cakes? Put it to the place where the air is flowing.when it is not very hot (put your hand on it ,don`t think it is hot),then put it in refrigerator!","meta":{"section":"Cooking","utc":1523374869}} +{"text":"Just FYI there's Roscoe's in a few so cal cities","meta":{"section":"Cooking","utc":"1419876421"}} +{"text":"That looks delicious! I\u2019m going to have to see if the Hawaiian place by my work sells that. Spam gets a lot of slack, but I grew up eating it fried and even though I wouldn\u2019t eat it often, it\u2019s good in moderation.","meta":{"section":"Cooking","utc":1541284510}} +{"text":"Pizza, because she's on that keto bullshit bandwagon","meta":{"section":"Cooking","utc":1563241864}} +{"text":"TIL a pint and a quart are both 1/6 of a gallon Edit: Sarcasm? I was implying that this is a poorly-designed graphical representation of a set of relationships that are fundamentally based on fractions.","meta":{"section":"Cooking","utc":"1399136295"}} +{"text":"220-240 lbs is considered the ideal weight for a hog. The meat is tender, the fat has developed and most importantly, the feed to growth ratio gets to make it financialy unsound to grow past this point.","meta":{"section":"Cooking","utc":"1326239145"}} +{"text":"My wife and I married young with ramen noodles and scrambled eggs as our only previous cooking experience. We made a delicious beef roast in an electric crock pot one weekend (our first use of this wedding gift). There was enough leftover to last us a week. When my wife went to put the pot in the fridge I suggested that we just leave it on the warm setting and we could have ready to eat pot roast all week. Fast forward a couple nights and we both hungrily dig in after a long day out and after a few greedy swallows our taste buds kick in....that white stuff was not beef fat...","meta":{"section":"Cooking","utc":1546314555}} +{"text":"Been there. Hmm. Do you have a patio or deck? My grill has a gas burner on the side of it. Not useful for day to day cooking but handy when you want that high heat.","meta":{"section":"Cooking","utc":1540082477}} +{"text":"You replied to the wrong person. It's the comment above mine :)","meta":{"section":"Cooking","utc":"1388188066"}} +{"text":"I don't think I've had it take a full hour but I guess I haven't clocked it. I start it first thing with my dinner prep and it's always ready before everything else is finished. I'd rather have it take a little longer and be good, than quicker and kinda half assed.","meta":{"section":"Cooking","utc":1547741325}} +{"text":"Small size maybe. High heat no. If the meatball doesn't initially hold, it won't hold. Could you link the video? Possibility give better analysis.","meta":{"section":"Cooking","utc":1490185686}} +{"text":"There is a good book about this: Make the Bread, Buy the Butter. The author makes all kinds of different things and evaluates whether it is worthwhile for the price/time and taste to make it yourself or simpler to just buy it.","meta":{"section":"Cooking","utc":1491965293}} +{"text":"There's a really good and really simple pork tenderloin recipe I like with Rosemary - mix together some chopped Rosemary, crushed/minced garlic, salt, and pepper. Get your pork loin, brush it with olive oil, and then just rub the seasoning on it until it's well-covered. Roast it in the oven at 400\u00b0 for 30 minutes, turning over and roasting for another 25 minutes. https://www.epicurious.com/recipes/food/views/roast-pork-loin-with-garlic-and-rosemary-101684","meta":{"section":"Cooking","utc":1533581645}} +{"text":"definitely get is as smooth as you have patience for. if it hasn't been dried it needs to be dried. that can take several years naturally or in an industrial oven for a few weeks. once dry it will want to soak up moisture, this is where oil comes in. oil and water dont mix (as you probably know) and many foods are water based so you shouldn't have many problems with food sticking around as long as you wipe them up in a reasonable time frame. reapply oil monthly or more depending on use and weather conditions try not to use acidic solutions like vinegar. clean up tomato and citrus reside immediately. you cant go with a polyurethene coat or two but then you can't really cut on it and it can get into your food which is bad. bleach should be fine to use after meats but i still recommend a separate non-porus cutting board for them. cut marks and such only add to the rustic nature of the wood so done mind them. hope it helps and post some pics if you get it put in","meta":{"section":"Cooking","utc":"1409817214"}} +{"text":"It's very simple to just convert it. A cup of flour is 120 g, for example.","meta":{"section":"Cooking","utc":1479141338}} +{"text":"A whoremonger is a pimp.","meta":{"section":"Cooking","utc":"1439565678"}} +{"text":"Jalapenos is what's needed. The spice keeps the pizza from seeming overly sweet while still adding the green you desire.","meta":{"section":"Cooking","utc":"1373311056"}} +{"text":"Generally speaking, cast iron for proteins/searing, stainless for veg,sauce ,etc.","meta":{"section":"Cooking","utc":1462125494}} +{"text":"They're actually necessary, as none of the foods were actually made with the ingredients you would expect. The pulled pork was made out of duck, the tomato soup was made out of strawberries, etc. Nice try, though.","meta":{"section":"Cooking","utc":"1345417578"}} +{"text":"Get out. Just go.","meta":{"section":"Cooking","utc":1498524626}} +{"text":"They are The Vikings, right?","meta":{"section":"Cooking","utc":1517365722}} +{"text":"just make them a bit bigger and rough them up a bit. no need to use a second set and stain the wood","meta":{"section":"Cooking","utc":"1342249675"}} +{"text":"If in Japan, consider adding fish to your list of new things.","meta":{"section":"Cooking","utc":1501510782}} +{"text":"My grandma stopped making it for Christmas gatherings because only a few people ate it (me included) and it was too difficult and tedious for only a few people eating 1 or 2 candies.","meta":{"section":"Cooking","utc":1460655626}} +{"text":"You are completely and gloriously insane! I don't think I'm going to be giving this a go, but I certainly will be picking through your recipe lists for ideas!","meta":{"section":"Cooking","utc":1559078367}} +{"text":"> * Place eggs in a saucepan with cold water to cover them by 1-inch. > * Bring the water just to a boil, cover the pan and turn off the heat. > * Thirteen minutes later, drain the eggs and immediately chill them under cold running water or, better yet, in a bowl of ice and water. Let them cool completely. (This cooling part is what keeps that nasty green line away, the not boiling part keeps the egg white tender). > * Peel and enjoy.","meta":{"section":"Cooking","utc":"1349857333"}} +{"text":"Most of the links on that site is links to itself or Wikipedia","meta":{"section":"Cooking","utc":1473744345}} +{"text":"Buffalo Chicken Dip. Super easy and always a big eat. Nachos are another easy/good one.","meta":{"section":"Cooking","utc":"1422566277"}} +{"text":"Portuguese sailors introduced bananas to the Americas, bringing them from West Africa in the 16th century. Bananas first became popular with the masses at the 1876 Philadelphia Centennial Celebration, where they were sold wrapped in foil for 10 cents each. *** ^^^I'm&#32;a&#32;Bot&#32;*bleep*&#32;*bloop*&#32;|&#32;&#32;**Unsubscribe**&#32;|&#32;\ud83c\udf4c","meta":{"section":"Cooking","utc":1525772431}} +{"text":"Not at all a stupid question. Actually, it's a really interesting one that I could go on about at length. [After writing my comment, I look back and see that I do go on at length...] Essentially, it depends on what you want out of a pizza, or rather, what your idea of pizza is. It also depends on what your idea of tomato sauce is. As an American who grew up in Philadelphia in an Italian-American family, we ate a lot of \"gravy\" when I was younger. I don't know the secrets that went into the gravy that my grandmother and great aunts made, but I do know how my dad made it - lots of sausage, meatballs, and some other meat simmered for a long time in tomato sauce that is flavored with garlic and onion. Often there would be dried basil incorporated into this as well. This is what I think of as the quintessential version of \"spaghetti sauce\" in America - tomato, garlic/onion, meat, and long simmering. This sauce is meaningful to me, and it is delicious, but the way I think of Italian sauces these days is quite different. That Italian-American sauce came about via my Italian immigrant ancestors memories of their own Italian ancestors. It is an American memory of the old world that has become enshrined in the minds of many Americans as \"tomato sauce.\" So many people think of a tomato sauce as something that needs long simmering, always contains onion/garlic, and very often contains meat. If you look at Italian tomato sauces, however, this is not the case. There are many many tomato sauces for pasta in Italy. The one that is closest to the Italian-American version is probably Ragu Neapolitano, which contains beef and/or pork, onions, garlic, and long simmered tomatoes. But other sauces, like Marinara do not contain meat or onions and are cooked rapidly, creating a fresh tasting, bright red sauce with most of the natural acidity of the tomatoes intact. Marinara, as the name applies, is a sauce made by and for mariners and is great in a meal to complement oily fish like bluefish - you need that acidity to balance out the richness of the fish, and the brightness of the sauce is there to match a sunny, clear day by the water. It's a summery sauce that is light and is used for those occasions, whereas something like Ragu Neapolitano or Italian-American gravy is a heavier sauce that is better for cooler days or when you want to incorporate a big plate of meat into your table. So tomato sauces vary quite a bit and are made to suit the occasion, whether you want a lighter, brighter sauce or a richer, meatier sauce and everything in between. Now onto the pizza. I prefer thin crust, a bright tomato sauce, a relatively small amount of fresh mozz, and I go light on the toppings. I often top the pizza with a few olives or pickled peppadew peppers, and hit it with aged cheese and a few handfuls of arugula when it comes out of the oven. I might add some slices of soppressata when comes out of the oven as well. The toppings are just supporting characters; the essence of the pizza is a balance between crispy, chewy crust, bright tomato sauce, and a little richness form the cheese. If the sauce is too heavy and concentrated by being cooked down and having things like anchovy/Maggi/Worcestershire sauce or the sweetness of onions added to it, the sauce will be too rich to fulfill its function and the pizza will be out of balance for me. Now I say \"for me\" here purposefully, because a balanced pizza to me is a basic expression of bread, relatively unadorned tomato, and fresh cheese. It's straightforward and there's a clarity to it. That is not be everyone's vision of what pizza is, and typical American style pizza isn't about clarity and balance. The kind of pizza you will get 3/4 of the time if you randomly call a pizza place in most parts of the US will be balanced towards richness. It's frontloaded with sweetness from onions, concentrated by long cooking, and complicated with the addition of oregano and other seasonings. It resembles, to me, Italian-American tomato gravy in spirit - heavy and rich with an impression of abundance. This rich sauce is then combined with a fluffier dough that is often enriched with olive oil, milk, and even sugar sometimes whereas in contrast my dough is just a simple mixture of 500g flour, 375ml water, 14g salt, and a teaspoon of yeast. On top of that enriched dough there is a rich sauce, and on top of that rich sauce, there is rich, low moisture mozzarella cheese. And that is just before even more richness is added from toppings. I could go on, but I hope my point is made that there are two broad directions you can take with pizza - one with more balance between the elements that favors lightness, and one that is balanced toward richness. If you're going for the light version, which I prefer, then you don't want to overcook the sauce so as to retain the acidity of your tomatoes. If you're going for the richer version, you want to cook the sauce down so that you extract the maximum sweetness out of the onions, reduce the acidity of the sauce, and concentrate and thicken your tomatoes. It's all just a matter of style and preference. All pizza can be good pizza; the key is knowing what you're going for and executing. For many, cooked tomato sauce is the sauce of their memories and it's what they prefer. Whenever I'm cooking, I'm playing along with these memories - sometimes I play with them, sometimes against but they're always there and they shape how I think about what I'm making since what I'm making is an expression of my history, philosophy, and leads me into an unknown future - who knows what kind of pizza I'll be making in ten years? It will surely be different than what I do now. I'll be interested to see where it goes.","meta":{"section":"Cooking","utc":1464274656}} +{"text":"Jamie Oliver does a goulash with sliced bell pepper and onions, pork chops, paprika and coriander, served over white rice...it's great. But if I say 'goulash' I get railroaded by whoever's eating it because they of course are expecting a tomato/ground beef/noodles concoction. I'm not Hungarian so I have no skin in the game.","meta":{"section":"Cooking","utc":1512841065}} +{"text":"Use it to deglaze the pan from browning or cooking anything pork.","meta":{"section":"Cooking","utc":1461600193}} +{"text":"I mean it looks totally smooth and all. Its just when eating it it has a grit to it. Tho....more cheese probably would hurt because why not...","meta":{"section":"Cooking","utc":1479405004}} +{"text":"Pom molasses changed my life!","meta":{"section":"Cooking","utc":"1391903283"}} +{"text":"I'm not a mayo fan but love vinegar based slaw, even healthier than half mayo","meta":{"section":"Cooking","utc":1563202776}} +{"text":"Schnitzel sliders? Seriously, I take a pork tenderloin. Cut it into about 6 -8 chunks, flatten them out with a smooth sided meat tenderizer then bread them and fry them.","meta":{"section":"Cooking","utc":"1446655746"}} +{"text":"r/dadjokes","meta":{"section":"Cooking","utc":1518282971}} +{"text":"Haha! I'm reading the introduction now and he notes that, he says you can up the seasoning and spice as you want. Makes sense for an introduction.","meta":{"section":"Cooking","utc":"1442519509"}} +{"text":"Thank you!","meta":{"section":"Cooking","utc":"1383327302"}} +{"text":"Breading still frozen wings is a terrible idea. The breading will turn to mush as the wings thaw in the oil and fall off into the oil and burn. Or it'll turn into mush as the wings thaw in the oven, fall off onto the baking sheet, and burn.","meta":{"section":"Cooking","utc":"1428207888"}} +{"text":"Good luck!! My husband and I love the show. Keep us all posted :)","meta":{"section":"Cooking","utc":"1351381575"}} +{"text":"If you ask the matriarchs of my family, wooden spoons are good for cooking and disciplining children.","meta":{"section":"Cooking","utc":1539135449}} +{"text":"In foodstuffs its required to reach around that temp sure, but these reactions were of isolated amino acids and glucose in solution. They verified the maillard products with MS techniques. I'm pretty sure these PhD chemists and the peer reviewers didn't make the mistake of simple not achieving the desired reaction.","meta":{"section":"Cooking","utc":1469761638}} +{"text":"The chicken will be tougher if you boil from a frozen state.","meta":{"section":"Cooking","utc":1458056259}} +{"text":"I use this method frequently. Works like a charm. However, I use a ratio of 1 part baking powder to 3 parts kosher salt. Typically, I use 2 T salt and 6 tsp baking powder. Perhaps the 1:1 ratio you used is why it didn't have the saltiness you prefer.","meta":{"section":"Cooking","utc":1486935129}} +{"text":"Thanks!","meta":{"section":"Cooking","utc":1557796075}} +{"text":"Eat it on a tread mill.","meta":{"section":"Cooking","utc":1540497494}} +{"text":"I would work from your favorite food and work backwards from there. If you like burgers try veggie burgers, if you like chinese food try simple stir fried veggies. Veggies are pretty varied in taste and texture, so linking them to something you like is the best first step.","meta":{"section":"Cooking","utc":"1347564891"}} +{"text":"I did this a long time ago catching a toffee-covered spoon when cooking with my grandma. Had a blister that wouldn't go away for weeks that covered half my thumb and palm. I've only made that mistake once","meta":{"section":"Cooking","utc":1548795432}} +{"text":"Just wanted to thank you for the post. Very Rubio's style! I prefer the mexican crema too,","meta":{"section":"Cooking","utc":"1424356916"}} +{"text":"Lemon Pepper chicken my dude","meta":{"section":"Cooking","utc":1547441799}} +{"text":"if you didn't open the doors, they're all still good. I'm willing to bet the frozen stuff is all sold frozen, if you left it alone. Even the fridge temp will be ok if you didn't open the door. There are a lot of cold mass to warm up from within which takes a lot of time.","meta":{"section":"Cooking","utc":1480741497}} +{"text":"Jamie Oliver taught me the same thing. My bowl cabinet is directly above where I do my prep and the garbage can is behind me. So much easier to scoop scraps into a bowl.","meta":{"section":"Cooking","utc":1524491426}} +{"text":"I like going to my local Vietnamese restaurant and decide what to get by how sad I'm feeling. 1 is b\u00fan ri\u00eau, 10 is b\u00e1nh m\u00ec because i can go home and cry when I eat it.","meta":{"section":"Cooking","utc":1544759241}} +{"text":"Okay let's get serious with a perfectly made and probably to be fucked up sauce in the future. Step One: Mix olive oil with vegetable oil, wait until it sizzles and add garlic, let it brown and then add 18 peeled tomatoes... P.S: we talking the really slow made sauce, 3 hours minimum!","meta":{"section":"Cooking","utc":1501238645}} +{"text":"Nobody puts upvotes in a corner!","meta":{"section":"Cooking","utc":"1411066993"}} +{"text":"Perhaps a lazy and possible wasteful method of using it, but I like to pour some on 1lb(450g) of ground beef, a few good hearty shakes or maybe like 2-4 tablespoons of the stuff, then a splash of orange juice. Voila, lazy taco filling. These are all rough measurements, as I'm usually making this when I randomly want tacos.","meta":{"section":"Cooking","utc":1528869269}} +{"text":"Good luck to you and your mom.","meta":{"section":"Cooking","utc":"1421304832"}} +{"text":"Hummus Tabbouleh Baba ghanoush Black bean burgers - super easy to make Kale chips Mixed nuts - not salted Carrots and cucumber with lime, salt, and chili powder Popcorn with nutritional yeast Check out stonervegan (I think) he does quick easy vegan recipes.","meta":{"section":"Cooking","utc":"1420216262"}} +{"text":"If you\u2019re looking for an indian chickpea (channa/chole) result, I can help with that. There are a couple of crucial steps to achieve proper chickpea curry.","meta":{"section":"Cooking","utc":1562279335}} +{"text":"Oh yeah... split it into 32nds if you want to, it's not bakeing. Keep the dry spices still at a table spoon and adjust the egg depending on the fat content of the meat... more fat less egg.","meta":{"section":"Cooking","utc":"1428508365"}} +{"text":"Nah not really. If you do it on a cookie sheet there is a little spatter but I use a lasagna pan and it's negligible (middle or bottom rack) Put down parchment paper or if you're lazy you can line the pan with aluminum foil. After the grease congeals it's super easy to put in the trash if you aren't saving it.","meta":{"section":"Cooking","utc":1500524497}} +{"text":"In all seriousness, nutmeg is one of those spices that is much, much better ground fresh.","meta":{"section":"Cooking","utc":"1404164265"}} +{"text":"What got me into cooking was having BBQ night with my family. I love beef anyway you cook it so I started playing with the flavors I seasoned with. But as a confidence booster I started cooking Philly cheese steak. Onions peppers and meat. Add cheese and serve. After the first couple of times you will realize it's just that simple.","meta":{"section":"Cooking","utc":1523072251}} +{"text":"Onions. Fucking onions. Everyone told me when I was a kid that I'd like them when I grew up. Well, here I am, almost 30, still waiting.","meta":{"section":"Cooking","utc":1554154517}} +{"text":"Couldn't those make it through a house fire?","meta":{"section":"Cooking","utc":1459122506}} +{"text":"Have any 100% peanuts pb to try it with?","meta":{"section":"Cooking","utc":1517820025}} +{"text":"I did that first. But oil has a pretty high heat capacity and people were hungry. I should\u2019ve just fried a couple of the lower-grade foods with the heat off, then turn it back on when my target temp was reached.","meta":{"section":"Cooking","utc":1528237878}} +{"text":"Maybe if the guy you're really hung up on is French, you could fashion a bra","meta":{"section":"Cooking","utc":1472618507}} +{"text":"From Charleston, exactly the thing we do as well","meta":{"section":"Cooking","utc":1514481837}} +{"text":"I don't know why you're getting downvotes for this.","meta":{"section":"Cooking","utc":"1416880415"}} +{"text":"Why's he getting downvoted? That's what it's called","meta":{"section":"Cooking","utc":"1381949543"}} +{"text":"French toast for the freezer https://www.southernplate.com/waste-not-want-not-french-toast-and-how-to-freeze-it/","meta":{"section":"Cooking","utc":1554681923}} +{"text":"Damn, you went high-end. I bought this one: http://www.amazon.com/gp/product/B00CVHIJDK/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1","meta":{"section":"Cooking","utc":"1421003974"}} +{"text":"thanks might have to try this.","meta":{"section":"Cooking","utc":"1329330198"}} +{"text":"Deep frying will make them crispy throughout","meta":{"section":"Cooking","utc":1524096427}} +{"text":"Bucatini all'Amatriciana.","meta":{"section":"Cooking","utc":1562817071}} +{"text":"Madhur Jaffrey's Indian Cookery if they like Indian food. My parents own this, as does my sister and I. I'll buy my kids a copy when they leave home. The Silver Spoon and/or The Essentials of Classic Italian Cooking if they're into Italian. Jamie's Italy if they're looking for something more approachable or casual. Salt Fat Acid Heat is apparently very good, I own it, but I've not read it yet.","meta":{"section":"Cooking","utc":1558704179}} +{"text":"Kenji mentioned possible bitter flavours when blending olive oil, but that was from previous knowledge from his mayo testing I think. The overall viscosity of pesto and the quantity of particles in suspension would make the situation very different for pesto compared to mayo. But more importantly, a food processor and a blender don't behave the same, a food processor /cuts/, and blender /tears apart/. And also, while a regular low power blender leaves some visible fragments in the end product, a high power blender outright produces a homogeneous paste. Hence my question.","meta":{"section":"Cooking","utc":1556838985}} +{"text":"That sounds delicious! I've been eating the noodle one on a semi-regular basis for twenty years but I want to try that!","meta":{"section":"Cooking","utc":"1350783806"}} +{"text":"I do this but sauteed instead of roasted. Sometimes with onions and often with bacon grease instead of olive oil.","meta":{"section":"Cooking","utc":"1408390795"}} +{"text":"Thank you! I think we'll experiment, and have something else as back up!","meta":{"section":"Cooking","utc":1485472723}} +{"text":"I have had salmonella poisoning and believe me, you don\u2019t want to have that or anything like it...3.5 days of pure hell, fever, puking, shitting...shitting myself while puking...","meta":{"section":"Cooking","utc":1513623348}} +{"text":"Smoked salmon is to die for","meta":{"section":"Cooking","utc":1556457148}} +{"text":"no soda either - that's just liquid sugar","meta":{"section":"Cooking","utc":"1368641509"}} +{"text":"I corned my beef tongue! I used this recipe and then pressure cooked my tongue to finish. It made great reubens with some homemade sauerkraut!","meta":{"section":"Cooking","utc":1506526190}} +{"text":"Helps a lot, thank you!","meta":{"section":"Cooking","utc":1465092074}} +{"text":"Fair enough. I like a grilled burger sometimes, but typically I prefer flat top style.","meta":{"section":"Cooking","utc":"1417927024"}} +{"text":"Red/green/yellow peppers, I can't eat them or stand the smell of them at all... Also not a big fan of candy, like gummies or skittles or licorice.","meta":{"section":"Cooking","utc":1512210549}} +{"text":"It depends on your desired result. Adding baking soda will adjust th pH balance of your food but will not necessarily balance the flavor. For the sake of balancing flavor I would tend to stick with a sweetener of some sort (doesn't always have to be sugar). I'm sure there are some applications to making tomatoes less acidic, but I honestly can't think of any. As a home canner and preserver myself I am constantly flirting with things around 4-4.5 pH, any more than that stored over an extended period of time just invites bacterial growth.","meta":{"section":"Cooking","utc":1471372083}} +{"text":"Add an extra large shrimp in the jalapeno and they're amazing!","meta":{"section":"Cooking","utc":1488489925}} +{"text":"soo true","meta":{"section":"Cooking","utc":"1334246157"}} +{"text":"Last one I made I added garlic powder and some black pepper to the dough. Beer instead of water. Wheat beers tend to work ok, iirc Dos Equis did too I've also tried honey or molasses. Molasses has a strong darkening effect (Mellow Mushroom apparently uses it...) Melted butter + olive oil + parmesan on crust before/after bake. Also tried hot honey (honey simmered with jalapenos) + bacon.","meta":{"section":"Cooking","utc":1549302389}} +{"text":"Nutritious and low in saturated fat, sodium, and cholesterol is what i'm looking for.","meta":{"section":"Cooking","utc":1520906203}} +{"text":"This is a fantastic idea, actually. I think ill do this.","meta":{"section":"Cooking","utc":1457208174}} +{"text":"Wisconsin is known throughout the US as having the best cheese curds. I know that when I lived in Chicago, Wisconsin cheese curds weren't easy to find, but they weren't that difficult either.","meta":{"section":"Cooking","utc":"1418834842"}} +{"text":"And when they say \"spoonful\" they mean a teaspoon, tablespoon, serving spoon...?","meta":{"section":"Cooking","utc":1484700247}} +{"text":"That sounds amazing. I\u2019m trying that tonight!","meta":{"section":"Cooking","utc":1531760112}} +{"text":"Completely agree with Bran_Solo. If I ever did that at work my chef would kick my ass. Not to mention the disrespect from my peers and colleagues, and it would be well deserved with the way this person treats his product. Garbage in garbage out.","meta":{"section":"Cooking","utc":"1345147029"}} +{"text":"You're forgetting that many Americans only have a dozen burrito places or so in their town. If you're not in a big city there's a good chance Chipotle is one of the better burritos you'll get. However, they can be a little pricey.","meta":{"section":"Cooking","utc":"1421160577"}} +{"text":"Seriously got irritated with this the other day. I don't want to see fancy photography either because when I cook something it looks like a total mess in my kitchen. I cook messy but the food is always delicious.","meta":{"section":"Cooking","utc":"1439324132"}} +{"text":"That's so weird. Who would down vote that? It's how you make ribs. I slow cook mine in a oven, slow cooker or smoker. About 200\u00b0F for five hours or so. Then I take them out very gently and chill them overnight. At this point they're so tender that if I cut them all the meat would fall right off the bones; chilling them allows them to stay together. Once chilled, I slice them, and then oven broil them or charcoal grill them for a nicely charred top. Now I want ribs.","meta":{"section":"Cooking","utc":1545914686}} +{"text":"If you're cooking for others sound them out about cilantro before using it. For some of us a common genetic variation makes cilantro taste like soap.","meta":{"section":"Cooking","utc":1505437065}} +{"text":"Good post -- that really is a solid technique.","meta":{"section":"Cooking","utc":"1433039207"}} +{"text":"Haha no biggie, I was still drinking my coffee this morning wondering why everyone was missing pho. I should keep off the comments until that first cup has kicked in","meta":{"section":"Cooking","utc":1521935161}} +{"text":"Cr\u00e8me br\u00fbl\u00e9e! Super easy, just a quick 4-ingredient vanilla custard recipe (vanilla, heavy cream, sugar, and egg yolks) the night before, and you get to torch the br\u00fbl\u00e9e right in front of your guests :D","meta":{"section":"Cooking","utc":1554083044}} +{"text":"I definitely do not want to try your coffee","meta":{"section":"Cooking","utc":1546589793}} +{"text":"I KNOW! We routinely have to take already cooked, sliced meat (flank steak, a pork loin roast, the holiday tenderloin) that has been cooked medium rare for everyone else, and put hers *under the broiler* until it has been completely destroyed. At that point, she will eat it. She would be happy eating deli ham and mayo on Kings Hawaiian bread over a cooked from scratch meal any day. I love her, but yeah, she prefers dry, flavorless food. IDK what happened to her, food-wise, growing up. It's really weird and makes it really difficult when I make a dish to bring to their house/holidays.","meta":{"section":"Cooking","utc":1524067513}} +{"text":"I like to use butter instead of vegetable oil and finish it with a few tablespoon or so of cream. Adds a whole new dimension of richness","meta":{"section":"Cooking","utc":"1441745581"}} +{"text":"Hit up your local thrift stores fairly often. You can usually get decent / very good quality pans for cheap, allowing you to experiment. You probably know this, but rule of thumb is the heavier the pan, the better it usually is ....","meta":{"section":"Cooking","utc":1488057684}} +{"text":"I like using sweet potatoes, though I stay away from yams because they tend to just get overly mushy once cooked. Asian sweet potatoes usually hold up better in my experience.","meta":{"section":"Cooking","utc":"1405475385"}} +{"text":"> Shakes make for a good snack. I think you're not supposed to use a straw after wisdom tooth surgery.","meta":{"section":"Cooking","utc":1522610196}} +{"text":"man did we have the same mom? pork chops in cream of mushroom soup and fish sticks were definitely a weekly staple in my house alongside boxed noodles and boxed mashed potatoes.","meta":{"section":"Cooking","utc":1510870625}} +{"text":"No- I understand where you're coming from. One of the best things about my fianc\u00e9 is that he is adventurous with food too. It makes dining out a fun experience. I couldn't be with a picky eater","meta":{"section":"Cooking","utc":1550789247}} +{"text":"Except if you are grilling some of that coating falls into the fire. If you are cooking in a frying pan some of that coating stays in the pan. Even calories in nutritional lables are allowed to be off by 20% so i would guess the same applies to other nutritional information as well. I only bring this up to point out that nutritional information is not exact, so make your best educated guess and don't stress out if you are off.","meta":{"section":"Cooking","utc":1521304968}} +{"text":"First things first: is there anything you know she won't eat, for whatever reason (personal preference, religious dietary restrictions, food allergies/sensitivities)? Your post leads me to believe she knows you'll be doing this for her, so asking if there's anything you should avoid won't spoil the surprise. Second: Whatever you decide on, you don't need to cook it *every day.* That will get boring and expensive very fast. Every week, even every other week, should be often enough for you to make the food, eat it, think about what you need to improve, acquire more ingredients, and try again. That said, barring any relevant dietary restrictions, Italian is pretty standard romantic fare and nigh-impossible to fuck up. What you'll be focusing on between now and showtime is perfecting the sauce and the wine pairing. Pick a dish; lasagna, stuffed shells, manicotti, chicken/veal/eggplant Parmesan are all sufficiently impressive, flexible, and delicious. Someone more qualified than I can probably point you to good recipes for any of those things, or you could Google them yourself. Are you looking to make just an entree, or a multi-course meal, with soup/salad and dessert? I suggest either cheesecake or fresh fruit sorbet for dessert, both of which are things you can easily find foolproof recipes for.","meta":{"section":"Cooking","utc":"1369419881"}} +{"text":"Don't like Ramsay, he's a bully, but his recipe is exclusively how I do eggs now. The flavour is incredible.","meta":{"section":"Cooking","utc":"1338801467"}} +{"text":"Scoville scale exists for a reason. In all seriousness though, I underestimate how spicy peppers are my self so I can\u2019t really say anything.","meta":{"section":"Cooking","utc":1522784224}} +{"text":"Your comment really adds value to this discussion. /s","meta":{"section":"Cooking","utc":"1447777417"}} +{"text":"Look up potjie recipes, South African stews and stuff cooked in a pot like that","meta":{"section":"Cooking","utc":1486852767}} +{"text":"No problem!","meta":{"section":"Cooking","utc":1540266508}} +{"text":"Even better, set up a nice braise. Sear the outsides to get them brown, then cook low and slow partially immersed in a liquid. This could be something like chicken stock with dried peppers to get a mexican shredded chicken flavor, or crushed tomatoes and other vegetables. If you can do it in a slowcooker, you can do it better as a braise.","meta":{"section":"Cooking","utc":1477944436}} +{"text":"I actually work in restaurant business development so I have a pretty good idea of what it takes. Which is to say, that\u2019s why I don\u2019t own a restaurant lol","meta":{"section":"Cooking","utc":1557557844}} +{"text":"yeah, i will buy different ones next time. but i have about 4lbs in the freezer of these to go through. any suggestions for cooking them correctly? I doubt I'll be inclined to remove the tenderloin to cook it additionally, but possibly I should?","meta":{"section":"Cooking","utc":1553479927}} +{"text":"Mediterranean American: Cincinnati chili","meta":{"section":"Cooking","utc":1513148017}} +{"text":"If you're serious, here's a personal email: cnovvel@gmail.com You can call me N, everyone else does. I'm going to get on this right away and actually produce this book. Write me so I can sort you into the serious batch and we can begin a conversation. -N","meta":{"section":"Cooking","utc":1488681811}} +{"text":"https://www.seriouseats.com/2015/10/how-to-cook-shrimp-grill-poach-stir-fry-saute.html Once shelled and deveined put them in a baking soda and salt brine for 15-60min, then dry with paper towels before cooking. Use high heat and cooked until pink on outside and just turning opaque down the back (where the vein was). Cook up 1 or 2 first to test when to look for, you don't want overcooked shrimp.","meta":{"section":"Cooking","utc":1521300649}} +{"text":"You've posted your kitchen on reddit before, yes? I have a picture of it saved on my phone from a long time ago.","meta":{"section":"Cooking","utc":"1393303493"}} +{"text":"What you're doing is melting the chocolate at a low enough temperature that it remains tempered, and the crystal structure from the unmelted chocolate spreads to the melted chocolate. If you melt it too hot, you have to cool it back down and bring to to a very precise temperature (called tempering) and that's almost impossible to do in a microwave. I almost always melt chocolate for dipping etc. in the microwave using a method just like yours.","meta":{"section":"Cooking","utc":1501008930}} +{"text":"I also did this as a child.","meta":{"section":"Cooking","utc":1564358263}} +{"text":"I just recieved a gift of banana bread from my friends grandmothers recipie, only to come home from work to find it really was completely covered with sugar ants. I was devastated due to how sweet the gesture was and how good the one slice I got to eat tasted. I had it in saran wrap and foil, screw real ants.","meta":{"section":"Cooking","utc":1562911563}} +{"text":"Or a decent mandolin","meta":{"section":"Cooking","utc":"1391785912"}} +{"text":"Glass cutting boards make pretty enough serving platters for cheese or meats a lot of the time, if already cut elsewhere, but....eh. I'd rather just stick with wood or plastic that can be more multipurpose. If I can't cut on it, it just wastes my space.","meta":{"section":"Cooking","utc":1559915428}} +{"text":"We have it in France too. I like it!","meta":{"section":"Cooking","utc":1469471457}} +{"text":"I think you're learning that East Coast people don't know much about West Coast crabs. That said you typically just boil dungeness and then crack them up and eat the meat hot with melted butter - others have already said that. Now that you've got cold, picked over crab meat, I'd look online for some kind of a Crab Louis recipe or maybe just a crab salad (think like chicken salad, on nice toasted bread with fresh tomatoes, lettuce and maybe cukes - an elegant sandwich to be sure). Also, crab dip can be delicious.","meta":{"section":"Cooking","utc":"1378272628"}} +{"text":"My friend has been boiling them, poking a hole in them, then marinating them in soy sauce and rice vinegar. Ive been meaning to try this and she said theyre so goood.","meta":{"section":"Cooking","utc":1466088274}} +{"text":"Rotary cheese grater?","meta":{"section":"Cooking","utc":"1410500721"}} +{"text":"I\u2019m not hosting, but in my family everyone brings a few dishes. So far today I roasted 2 butternut squash for my butternut squash curry soup. I also cleaned and stemmed my mushrooms and made all the filling for them so tomorrow I can just stuff and bake. I plan to measure out all the ingredients for the soup today as well and probably mince and carve the fresh ginger. Yesterday I started the cheesecake pops and froze them so all they need is to get sticks, then dipped in chocolate and refrozen. If I have extra squash I might also make squash bread.","meta":{"section":"Cooking","utc":1511392580}} +{"text":"thanks.","meta":{"section":"Cooking","utc":"1331748325"}} +{"text":"Duck. Why has nobody mentioned duck?!?","meta":{"section":"Cooking","utc":1454609555}} +{"text":"Health. I've dropped so much weight since I started cooking","meta":{"section":"Cooking","utc":1546227871}} +{"text":"Mississippi roast.","meta":{"section":"Cooking","utc":1517575803}} +{"text":"Bake up a loaf of fresh bread. Super crusty. Next make some homemade butter. Mason jar is your best friend here. Apply fresh butter to fresh bread. Drizzle with honey. Sometimes sprinkle with cinnamon.","meta":{"section":"Cooking","utc":1459696733}} +{"text":"Keebler Club! I can't believe I remember that, thanks!","meta":{"section":"Cooking","utc":"1330464535"}} +{"text":"FOr me, at least, the reason I'm bad at cooking is fear. I'm afraid of over-seasoning so I err on the side of under. I'm afraid of under-cooking so I err on the side of over. I'm afraid of making the food inedible and then having to spend another 30-60 minutes making a new meal, so I err toward the above behaviors. I know that if I spent more time practicing I'd be better, of course, but it's just not one of the things I want to spend my free time on.","meta":{"section":"Cooking","utc":1549551302}} +{"text":"i love underbaked pizza, it\u2019s up to you","meta":{"section":"Cooking","utc":1532568836}} +{"text":"Really. It is used for things like black eyed peas or scrambled eggs or even dark greens. It adds a smokey salty dimension.","meta":{"section":"Cooking","utc":"1424730327"}} +{"text":"the Bouchon Bakery book lists some good hacks for bread baking, like putting in stones or metal chains while preheating and spraying with water to create steam. For pizzas, pizza stones work decently.","meta":{"section":"Cooking","utc":"1438818954"}} +{"text":"HULK SMASH! HULK JULIENNE! HULK SALT AND PEPPER TO TASTE!","meta":{"section":"Cooking","utc":1536683568}} +{"text":"This is the correct answer. I love my Kiwis!","meta":{"section":"Cooking","utc":"1352304729"}} +{"text":"Huh, TIL. Thanks!","meta":{"section":"Cooking","utc":1477469584}} +{"text":"No where did I mention those common meats aren't bland. In fact, I specifically said industrial farming produces bland product. All I said is that we don't generally leave it that way, and it has flavor by the time it reaches the tongue.","meta":{"section":"Cooking","utc":"1431370699"}} +{"text":"*1. Android app** http://www.pepperplate.com is amazing. It's free, the desktop version syncs with mobiles and tablets, and you can scale recipes up and down. It's also super easy to add recipes you find: on some sites they even import automatically at a single button click. Otherwise you cut and paste and it formats everything for you. **2. Out of date vegetables** Some vegetables last ages in the fridge, eg carrots. Salad greens don't do so well. Even if carrots get a bit withered they're still great for stews (after all, our ancestors stored vegetables all winters). I personally find frozen veg has an odd taste, but frozen sweetcorn is great. **3. Quick meals** Here are three super quick and easy meals that you can make from long-lasting pantry ingredients, including frozen chicken pieces: * Italian Pasta & Bean Stew - lasts a week in the fridge. Ignore the bean-soaking stuff, I just use canned. Base recipe is a little bland, I would add paprika and chorizo (but some kids prefer bland so it's useful if that's the case). You can skip the spinach if you don't have any to hand, and you could get away without the celery if you needed as well (so just beans, onions, pasta, bacon). * Crockpot Peanut Chicken - the only slow cooker recipe I have found that has the perfect, thick sauce after cooking. Serve with anything you like, even just bread, and you can skip the fresh herbs. * Smokey beans - I'm not even going to link to a recipe as this one is so easy. Chop and soften-fry an onion. Add a can of tomatoes and a can of beans (any kind: chickpeas even, if you like. Cannellini are great). Add a couple of tablespoons of BBQ sauce. That's it. You can add whatever else you like to it: chopped up capsicum peppers, carrot, sweetcorn, chopped herbs, chopped sausage/chorizo, bacon. Whatever else you have spare. But the basic beans/onions/tomatos are fine, and great with crusty bread. **4. Storage** You can store nearly everything longer than it says. You can also freeze milk. Old/tired vegetables can be used for a stew, no one will notice (their nutritional value may be a bit degraded, but they won't be harmful). Store dried herbs and spices in the fridge if you can. If space is an issue, buy mixes. \"Moroccan spice\" blend instead of separate cumin, coriander, ginger, etc. \"Mixed herbs\" will go with everything from French to Italian, pasta, pizza, stews. Soy sauce is a great way to add a bit of flavour to things and lasts for ages.","meta":{"section":"Cooking","utc":"1432872701"}} +{"text":"i know what im doing this weekend now","meta":{"section":"Cooking","utc":"1381378987"}} +{"text":"Would love to eat sushi in Japan with an unlimited budget and hopefully from a chef who didn't care I'm American.","meta":{"section":"Cooking","utc":1561402753}} +{"text":"All of these cakes still look like penises to me. But then again, most cakes look like penises to me and I have a very serious problem.","meta":{"section":"Cooking","utc":"1362607209"}} +{"text":"exactly, i felt a bit like the stuff was the last on the pile is what we got each week in some cases. Strawberries were super over ripe and lasted a day","meta":{"section":"Cooking","utc":"1445358116"}} +{"text":"Now I'm watching every 60 second tips video and loving it, thank you.","meta":{"section":"Cooking","utc":"1328215220"}} +{"text":"Hard to go wrong with cinnamon! I think any number of 'dessert' spices would work well: vanilla, cloves, nutmeg, etc. Personally, I really like it with cardamom, goes nicely with the coconut and honey flavors.","meta":{"section":"Cooking","utc":1556142108}} +{"text":"Options.","meta":{"section":"Cooking","utc":"1368499401"}} +{"text":"Manjula's Kitchen is amazing--real Indian grandmother cooking Jain-style food from all across the subcontinent (so it's all vegetarian-friendly). Best of all, she does great Youtube videos for her recipes, so you can follow along easily. The VahChef on Youtube is also incredible. Unlike with Manjula, I'm linking direct to his channel, because it's just so damned good. He's taken some time off (and his wife is putting out most of their content now on her own channel), but there are hundreds and hundreds of amazing recipes to be found there! Veg Recipes of India is also very reliable and you can find several versions of almost every classic dish on there, so you can compare and contrast easily. Now, that also means that there's some recipes on there I don't love, but you will learn a lot just browsing their archives!","meta":{"section":"Cooking","utc":1454359862}} +{"text":"Start simple. Choose some recipes with only a few ingredients and pay attention to the recipe. Read it a few times before you start. Do 'mise in place' which basically means do all the prep first. Do all the chopping, measure out the ingredients, make sure everything is ready to go. This way once the cooking is at the point where you need to add the onions they are all ready to go. Then the garlic has already been minced and you can add that when the onions are soft. You won't lose time by chopping the next ingredient and then all of a sudden what you were cooking is burned. It also makes sure you have the ingredients you need. Pasta dishes are easy to start with. Chicken is good too. Spices and herbs are your friends. They will help elevate flavors of simple dishes. It's ok to fail. You can always eat cereal for dinner!","meta":{"section":"Cooking","utc":1488165127}} +{"text":"how the hell do you light charcoal without lighter fluid?","meta":{"section":"Cooking","utc":1452885406}} +{"text":"Check out the spicy silken tofu Korean soups called soondubu-jigae. They're awesome. There is a seafood version, a beef version, and other variations as well.","meta":{"section":"Cooking","utc":1551369750}} +{"text":"1 part Fish sauce, 2 part soy sauce, 1 part Shoaxing cooking wine.","meta":{"section":"Cooking","utc":1530733372}} +{"text":"Go on...","meta":{"section":"Cooking","utc":"1421780321"}} +{"text":"I can't believe that frozen concentrated orange juice isn't a bargain!","meta":{"section":"Cooking","utc":"1391333592"}} +{"text":"Do you have any specific recommendations for a good food processor? Right now I have...knives, which is great, but sometimes overly time consuming.","meta":{"section":"Cooking","utc":1488216507}} +{"text":"Reddit is now EVERYTHING!","meta":{"section":"Cooking","utc":"1400878925"}} +{"text":"I have the Kuhn Rikon peeler. It is excellent!","meta":{"section":"Cooking","utc":"1409455861"}} +{"text":"I cooked Johnsonville Italian sausage on low for almot an hour. Cooled split and sliced into half moons. Fried again with minced onion and spinach. Strained and blotted. I used a jar of pizza sauce. 14oz. 12in cast iron.","meta":{"section":"Cooking","utc":1557705117}} +{"text":"https://www.vietworldkitchen.com/blog/category/essentials-pho Andrea Nguyen is one of the leading publicists in the cuisine. Her blog is full of awesome tips, tricks and recipes.","meta":{"section":"Cooking","utc":1543957127}} +{"text":"Hello Daniel, How are you thinking schedule wise? Cause with a busy schedule I'm imagining you'd be streaming anywhere from 1-3 days of the week cause it takes a lot of energy to put on a show as well by yourself. Also what everyone else has touched on, content. If you have demands and a list of dishes you want to do each stream (each streaming being 1 dish at a minimal basis), it wouldn't be a bad idea. Cause a 3-4 hour typical stream would require a lot of energy but having an established schedule with a consistent starting time, a 40minute to an hour and a half making simple home ingredient or spiced up refined dishes would be a good start. Depends on your schedule too which I'm sure you more than myself have considered without me telling you :D. Under the 'Creative' category of Twitch, there's a large variety of what people stream (varying from forging metal, carving wood, digital paintings, etc.) and personally for me its just the chill environment that the broadcaster can put on that makes it worth watching, not so much the content priority wise at first. As some have already mentioned, if you are able to be entertaining by yourself for a period of time, the content will only be a bonus added on top. But I think by your statements, the act of sharing your ideas and knowledge to others will be a great way for you to rekindle that enthusiasm, and it will show it to the viewers. I love cooking and I would love to see a variety of dishes ranging technicality wise and also touching on your home roots of cultural palettes. I don't see too many cooking streamers (I use twitch) so this is something I would be down provided the broadcaster (you) can establish that chill learning environment :) it sure as hell not gonna be easy, cause with cooking I imagine you would need some production value which doesn't come cheap. Simple camera or multiple (for angles), some extra lightning (if the room lightning isn't sufficient), a mic, but that's just me with my standards of production value. You can get a lot done with a webcam and its built in mic so don't worry too much on that at first, sorry. Content comes first, then the production value and consistency of the stream. 1 final note is that establishing yourself as a streamer from the get go is gonna be hard at first because its something you have to be consistent with. A good idea is to archive it online like on Youtube and redirect them to your streams. Or even both, or just one. Both platforms have their pros and cons but streaming at the start is going to be tough. If you can get the snowball effect going, all to ya :)","meta":{"section":"Cooking","utc":1449183956}} +{"text":"It's also good as a glaze on meat--I would say go with something like chicken or pork. You can do a sweet and sour sauce for pork meatballs, too--that's really good. It's a good sandwich topping, it's good with baked brie, it's great in smoothies. Also, I've swirled it into lemon cornmeal muffins or orange tea bread and it always works well.","meta":{"section":"Cooking","utc":1511625128}} +{"text":"Thanks for your reply! I mostly use my microwave to reheat as well. I find defrosting to be a bit iffy as I've defrosted meats that stayed icy in the middle and the exterior had changed color (aka cooked), it was kinda weird haha! I'm thinking mainly about baking recipes actually! Like how would a normal cake recipe turn out in a microwave, and if it turns out poorly, how can it be adapted to / optimized for microwave cooking! How does microwave cooking for rice work though? I have a mini rice cooker for my rice so I've never tried, but it feels like it wouldn't cook through in the microwave if my rice cooker takes so long to cook rice normally!","meta":{"section":"Cooking","utc":1478957911}} +{"text":"If it\u2019s not safe, I should be dead","meta":{"section":"Cooking","utc":1519439269}} +{"text":"I don't have any of the actual measured kitchen cups...would a normal mug work? :/","meta":{"section":"Cooking","utc":"1349176136"}} +{"text":"If you like fish, I'd recommend this recipe: http://www.eatingwell.com/recipes/ginger_steamed_fish_with_troys_hana_style_sauce.html. I recently made it with my SO. It was pretty easy, and we loved it. Instead of bass, we went with cod. You don't need a bamboo steamer. I used a metal steamer that I already had for steaming veggies. You can find one on Amazon. I highly recommend it as a kitchen essential. http://www.amazon.com/Norpro-175-Stainless-Vegetable-Steamer/dp/B001FBCP7O/","meta":{"section":"Cooking","utc":"1416278480"}} +{"text":"Cioppino with a couple pieces of toasted sourdough.","meta":{"section":"Cooking","utc":1517516288}} +{"text":"Holy crow that looks delicious. You're an inspiration to my breakfast tomorrow!","meta":{"section":"Cooking","utc":"1328074522"}} +{"text":"My family makes what we have always called pot pie. Although it is actually more a ham and potato stew with flat dumplings. It is great and when new people eat it they are always confused because they expected pot pie","meta":{"section":"Cooking","utc":1507911409}} +{"text":"It is worth it. However, you don't need to pay out the butt for a Le Creuset. It is my go to for cooking soups and stews. It's so nice. Also casseroles. It's not just a pot for braising meat.","meta":{"section":"Cooking","utc":1533219783}} +{"text":"If you have a cast iron skillet, and the bacon isnt super thin, preheat oven at 500, warm pan in oven, coat the bacon wrapped asparagus in olive, coat the pan in olive oil, bake for about 12-15 mins, watch them, and flipped when the bacon begins to turn reddish on top(less then half way through). Oh and keep watch that they arent sticking.","meta":{"section":"Cooking","utc":"1422696225"}} +{"text":"Completely and utterly agree. And SO versatile - I think I remember Julia Child saying the French had something like 2,000 potato recipes and she'd just shown us 3 :). Love Julia Child - what an absolute legend she was.","meta":{"section":"Cooking","utc":1551635249}} +{"text":"She'll often say that you can substitute some of the harder-to-find ingredients with what you can find locally. Like using honey or corn syrup instead of Korean rice syrup. Or when I couldn't find Asian chives, I just used green onion instead. Do yourself a favor and make this garlic and leek chicken. All of the ingredients can be found at any mega-mart grocery store, except maybe the potato starch which could be substituted for with tapioca or corn starch.","meta":{"section":"Cooking","utc":1480702056}} +{"text":"I always just open up my hand toward the end if it\u2019s set to fairly small slice. It doesn\u2019t really have a good angle of attack to fuck up your palm.","meta":{"section":"Cooking","utc":1553087194}} +{"text":"This video looks pretty helpful too https://youtu.be/fYCCw_KN-J4","meta":{"section":"Cooking","utc":1557509809}} +{"text":"It's not safe to go alone...take this: http://www.amazon.com/Spam-Cookbook-Marguerite-Patten/dp/0600620476/ref=sr_1_1?ie=UTF8&qid=1424817332&sr=8-1&keywords=spam+cookbook","meta":{"section":"Cooking","utc":"1424817366"}} +{"text":"I was cleaning chicken. Shit you not. Just cleaning chicken.","meta":{"section":"Cooking","utc":1456868978}} +{"text":"http://rouxbe.com/recipes/4830-creamy-mac-n-cheese havent made this one specifically but rouxbe has never done me wrong before def need less milk, needs other spices too though","meta":{"section":"Cooking","utc":1474705100}} +{"text":"We did this at Outback! Told him that the air gets smelly and old and it affects the quality of the food.","meta":{"section":"Cooking","utc":1560828460}} +{"text":"Start pickling stuff. You can clean with it too, if I don't have lemon juice in the restaurant I use some apple cider vinegar to clean the flattop grill","meta":{"section":"Cooking","utc":1527869838}} +{"text":"You came here with an unpopular (and arguably unsafe) opinion, and it seems like you just wanna argue with people who don't share it.","meta":{"section":"Cooking","utc":1531738514}} +{"text":"Not by anything like a significant amount though.","meta":{"section":"Cooking","utc":"1344253188"}} +{"text":"This one is great: http://www.jamieoliver.com/recipes/pasta-recipes/the-best-pasta-salad/","meta":{"section":"Cooking","utc":1459420110}} +{"text":"I could be wrong about this... but ground mustard acts as an emulsifier in your roux/cheese sauce to help keep it from breaking.","meta":{"section":"Cooking","utc":1523036483}} +{"text":"Avocado toast","meta":{"section":"Cooking","utc":1563835738}} +{"text":"Salmon is not an economical fish to eat. Not where I live.","meta":{"section":"Cooking","utc":"1387120399"}} +{"text":"Yeah, I think I'll keep going to the bakery downstairs and buy it for <1 euro.","meta":{"section":"Cooking","utc":"1394354892"}} +{"text":"If you have a model number that would otherwise fall under the recall except it ends in Y, it's not recalled.","meta":{"section":"Cooking","utc":1481692270}} +{"text":"Thank you for posting a recipe, defiantly gonna try this out.","meta":{"section":"Cooking","utc":"1437354810"}} +{"text":"It needs to go in the freezer. Cooked meat may not kill you if you refrigerate it for 3 days, but to many people it will have that old meat flavor that is due to fatty acid breakdown.","meta":{"section":"Cooking","utc":1562819339}} +{"text":"the flower.","meta":{"section":"Cooking","utc":1471786256}} +{"text":"Well, they were a package for $60. I didn't sink too much into them.","meta":{"section":"Cooking","utc":1455774832}} +{"text":"The secret to great omelettes is to whisk it while it's cooking and to not overcook it (ideally it should finish on the plate). By whisking you get a nice smooth curd. This i the best video I've ever seem on making omelettes. Taragon omelettes are my favourite. http://www.youtube.com/watch?v=57afEWn-QDg","meta":{"section":"Cooking","utc":"1390937076"}} +{"text":"Cook some bacon and make an amazing BLT","meta":{"section":"Cooking","utc":1487283370}} +{"text":"It freezes well also.","meta":{"section":"Cooking","utc":1485124489}} +{"text":"This may sound like heresy but I don't really mind throwing a bit of it out. The bulk of the thing is neutral oil like vegetable or canola, which is dirt cheap to begin with. If you eat 3 servings of it, you've more or less gotten your money's worth out of the more expensive egg yolk, mustard, and lemon.","meta":{"section":"Cooking","utc":"1371760066"}} +{"text":"Wait. Wat. For advice, I would state firmly yet kindly that while it was, at first, no trouble for you to give her a ride, but It's starting to interfere with your daily routine and that It's really not great for you to have to constantly go out of your way to help her.","meta":{"section":"Cooking","utc":1520729766}} +{"text":"As a kid I loved fried bread spread with a thin layer of tomato ketchup and sprinkled with salt.","meta":{"section":"Cooking","utc":1546294014}} +{"text":"It's definitely hotter going in. You are just left with fewer options and more compromised when it comes out. It's a full 24-hour experience though.","meta":{"section":"Cooking","utc":1557698708}} +{"text":"Not OP but thanks for posting this. Have been looking for a easy stir fry sauce.","meta":{"section":"Cooking","utc":"1381737205"}} +{"text":"Yes!","meta":{"section":"Cooking","utc":1563818693}} +{"text":"If you want the best of both world's get the dough from a pizza place you like and then just put the toppings on. Super easy and still tastes like a homemade pizza.","meta":{"section":"Cooking","utc":1501008259}} +{"text":"I live in So Cal and have never heard of Farmer Boys.","meta":{"section":"Cooking","utc":"1374443607"}} +{"text":"poached in white wine","meta":{"section":"Cooking","utc":1556421369}} +{"text":"K, I'd go with SeriousEats.","meta":{"section":"Cooking","utc":"1387215897"}} +{"text":"Use a towel","meta":{"section":"Cooking","utc":"1353207945"}} +{"text":"I'd start with a teaspoon","meta":{"section":"Cooking","utc":1505437638}} +{"text":"You don't own a microwave? Really?","meta":{"section":"Cooking","utc":1555970446}} +{"text":"I do this except with some Dave's killer bread and I add cayenne pepper to the tops","meta":{"section":"Cooking","utc":"1443643615"}} +{"text":"plant them? Potato Gratin - sliced and layered potatoes, baked with a sauce and some other veg/meat. Smashed potatoes. Boil them, drain, add butter, salt, pepper, possibly garlic and whatever spices. Put lid on, hold lid on to pot, and shake it a bit. Works best with the skin on. Potato Latkes - leftover mashed potato, mixed with egg (possibly flour), salt/pepper, fry cakes of them.","meta":{"section":"Cooking","utc":"1443962595"}} +{"text":"Season it before first time using it too! It most likely been factory seasoned but it\u2019s never a bad idea to do it before the first cook. Make some memories in that skillet sir, good luck!","meta":{"section":"Cooking","utc":1549772024}} +{"text":"mm yummy. I was thinking doing the gruyere with spinach, roasted red pepper and sauteed portobellas.","meta":{"section":"Cooking","utc":"1382559546"}} +{"text":"If you have good knives, get it done professionally if you don't know what you are doing.... I peckered up my favorite chef's knife because I didn't know what I was doing.","meta":{"section":"Cooking","utc":"1407328289"}} +{"text":"The Costcos by me have had san marzanos for years, in Cento 3 packs. I assumed that was system wide, since 3 different shops had them. Also, you could just use Roma tomatoes from your supermarket and a wee bit of sugar, and save like 70%.","meta":{"section":"Cooking","utc":1538793997}} +{"text":"When you cook/braise, stand up the pork belly fat side up. Make sure you fill the liquid up to the fat layer, but not submerge the fat in the braising liquid","meta":{"section":"Cooking","utc":1498358832}} +{"text":"Dumb.","meta":{"section":"Cooking","utc":"1339452590"}} +{"text":"This looks great, I might give it a try!","meta":{"section":"Cooking","utc":1478988764}} +{"text":"This somehow combined with mac and cheese would also be really tasty.","meta":{"section":"Cooking","utc":1479174935}} +{"text":"Ice cream is largely cream anyway, what's the difference? I have a Copycat Buster Bar recipe that uses that method. I put a few heavy grindings of salt in it and 2 tsps of vanilla (plus the 2 cups heavy cream, 14 oz sweetened condensed milk).","meta":{"section":"Cooking","utc":1517443776}} +{"text":"Taste (from an evolutionary perspective) is largely helpful for an organism to ascertain various chemical properties about the food they are ingesting. Sweetness is a reflection of the sugar content Sourness is a reflection of the pH Saltiness is a reflection of sodium content Bitterness is a large family of taste receptors (a few hundred) that generally react to naturally found toxins. Umami is a reflection of protein content (glutamate is an amino acid). You can see how together, these might give a species some evolutionary benefits to ingest foods that would help the animal to maintain proper levels of sugars, proteins, and ions while avoiding toxins.","meta":{"section":"Cooking","utc":"1426824175"}} +{"text":"If you don\u2019t like Greek yogurt why are you trying to eat it. Try a different kind, like a heavily flavoured type.","meta":{"section":"Cooking","utc":1528111573}} +{"text":"No shit, I used to bring cold pizza wrapped in aluminum foil in to work and put the pieces on top of my monitor the second I got there. By the time break came, it was wonderfully warm, the cheese was warm, stretchy and wonderful, and I was in fucking heaven. I swear to this on my kid's lives!","meta":{"section":"Cooking","utc":1454208932}} +{"text":"Personally I think more importantly is to just have a sharp knife that you are comfortable holding/using. It just so happens that my expensive knives get and stay sharper.","meta":{"section":"Cooking","utc":1496218438}} +{"text":"Some thing like these: http://www.hamiltonbeach.com/programmable-slow-cookers.html","meta":{"section":"Cooking","utc":"1416028188"}} +{"text":"There wasn't a better place to feed the hungry than a university?","meta":{"section":"Cooking","utc":"1336656073"}} +{"text":"That was good read, beautifully written.","meta":{"section":"Cooking","utc":1530510486}} +{"text":"Mine's pretty much the same except the icemaker is in the freezer, not the door. I like the extra door space.","meta":{"section":"Cooking","utc":"1390165591"}} +{"text":"My SO and I have been experimenting for a while with pizza recipes and now I think we have the perfect one. Here's what we found makes an awesome pie: 1. crust. Find a recipe that requires multiple folding and resting cycles (2 or 3). I've tried those recipes that only need an hour to rise and then go right into the oven and it just doesn't allow enough time for flavor to develop. Our usual recipe takes 12 hours total but a lot of that is wait time so it's not so bad 2. sauce. 1 can san marzano tomatoes, salt, pepper, olive oil, basil (optional). just crush it all together. Drain tomatoes first for chunky sauce. Simple and delicious and so easy. 3. cheese. I like a mixture of mozz, parmesean, and asiago. Mozz is a super mild flavor so experiment with mixing some other cheeses with it. 4. some people have also mentioned higher temperature. We use 550 bc it's the highest our oven will go. If your oven doesn't get hot enough (or even if it does) you can broil it for the last 2 minutes of baking to get the cheese to brown slightly which is super yummy Good luck on your pizza endeavor!","meta":{"section":"Cooking","utc":1459348925}} +{"text":"Well, succotash you can do with one skillet, for the chicken and sweet potato all you'll need is an oven, a roasting tray (I usually rig one out of a steamer rack and a baking tray lined with tinfoil), and tinfoil to wrap the sweet potatoes in.","meta":{"section":"Cooking","utc":"1421768627"}} +{"text":"Pick a good tool for making the layout. If you know how to use it, I'd suggest Latex, but others like word should be able to make something decent as well. Pick a nice font. Get nice paper to print on. Also I'd rather go for a smaller menu: about 5 appetizers, 2 main dishes and 3 desserts. (Then if you have more ideas, make multiple menus instead of a large one) Will I be able to order an Elsweyr fondue? ^^","meta":{"section":"Cooking","utc":1480639994}} +{"text":"Yeah. 2:1 water:rice, bring to boil, stir, cover, simmer, wait until done.","meta":{"section":"Cooking","utc":"1359332529"}} +{"text":"That's awesome. Thanks for the response. Have you ever tried cooking this recipe in a crockpot?","meta":{"section":"Cooking","utc":"1392759913"}} +{"text":"Should anyone be interested to actually make chipotle en adobo, this is a very easy recipe I have done many time now to great success. https://cookingasprocrastination.wordpress.com/2011/10/03/how-to-make-your-own-ridiculously-easy-chipotle-en-adobo/","meta":{"section":"Cooking","utc":"1426502059"}} +{"text":"Ever had beer brats? Boil bratwurst in beer and then come and talk to me. You'll thank me.","meta":{"section":"Cooking","utc":"1410796611"}} +{"text":"Never occurred to me that there is a specific type to be used. I always use cold smoked salmon from any decent brand and find it very similar to what I get from restaurants.","meta":{"section":"Cooking","utc":"1442343977"}} +{"text":"This is reddit. People still upvote 100 duck sized jokes. I'm sure they'll be some good questions, just buried under the traditional circle jerk posts at the top.","meta":{"section":"Cooking","utc":"1429301116"}} +{"text":"Probably! Try it out :)","meta":{"section":"Cooking","utc":"1428868645"}} +{"text":"You may be able to fix it so the landlord doesn't know. http://www.dummies.com/how-to/content/fixing-holes-in-carpets.html","meta":{"section":"Cooking","utc":"1358907802"}} +{"text":"Use home made ghee and use a lot.","meta":{"section":"Cooking","utc":1526382366}} +{"text":"Tuna salad sandwich with chips and pickles. Always reminds me of when not I would stay home sick as a kid. Makes me feel like my mom's taking care of me.","meta":{"section":"Cooking","utc":1473644271}} +{"text":"I agree 100% - thin (and crispy) crust pizza is amazing. The best I've had was in Hawaii - at 'Flat Breads' (it's a chain I think). You can make the same thing - it's easier if you use something like Naan bread to start. I fry my chicken first, add everything to the 'pizza', and then put it in the oven for the final 'crispiness'. I also use oil instead of tomato sauce. Try this: http://www.college-cooking.com/2013/02/24/cast-iron-skillet-pizza/","meta":{"section":"Cooking","utc":"1362321687"}} +{"text":"Thank you! I got a rice cooker and I've been having trouble making good rice, esp sushi rice","meta":{"section":"Cooking","utc":"1374984231"}} +{"text":"Your problem is solved. I count 5 at least at Amazon. $12 minimum.","meta":{"section":"Cooking","utc":1554646932}} +{"text":"I put jelly or jam on toast, then put the egg on that. Get a nice, gooey, sweet and savory delight.","meta":{"section":"Cooking","utc":1560260364}} +{"text":"Cheeks. Considered a great cut my many, like cows cheeks. Great for long, slow cooking.","meta":{"section":"Cooking","utc":"1377182529"}} +{"text":"It sounds like your emulsion is breaking. Before, it was helped along by the stabilizers. The good news is that your use of Hellman's mayo should have sufficient stabilizers in it to help you. When you mix the mayo and the sour cream, how do you do it? Are you just mixing them with a spoon? I would try a food processor or a stick blender at the very least. Maybe add the blue cheese at the end if you want to maintain the chunky texture.","meta":{"section":"Cooking","utc":"1370875029"}} +{"text":"If they burst due to steam build up inside the casing, then fat comes out but if they don't burst, they will retain more fat. I have a convection oven and if you don't, I would go to 350F. Some recipes say 400F, which will be faster, but I think they may be more likely to burst cooking them at a higher temp.","meta":{"section":"Cooking","utc":1561932155}} +{"text":"Or give it some french toast treatment.","meta":{"section":"Cooking","utc":"1355852922"}} +{"text":"homemade jerky is so dang good","meta":{"section":"Cooking","utc":1518638639}} +{"text":"That's the first thing I made when I got her book. So simple. So delicious.","meta":{"section":"Cooking","utc":"1380580707"}} +{"text":"I'm really talking about the magazines. The online stuff is one thing.","meta":{"section":"Cooking","utc":"1431546522"}} +{"text":"Some knife companies I believe have lifetime sharpening guarantees. Mostly because nobody follows through with those offers. You could practice on a cheaper knife first and see how you do and if it seems too hard there are companies that you can pay to sharpen them. I'm a big try it yourself before you pay someone else kinda person though,","meta":{"section":"Cooking","utc":"1330457604"}} +{"text":"The sad thing is that I even Googled it to make sure that I had \"Mise\" spelled right.","meta":{"section":"Cooking","utc":1544117134}} +{"text":"Eggs Benedict but with the smoked salmon instead. Sliced tomato and capers on top!","meta":{"section":"Cooking","utc":"1418994229"}} +{"text":"You gonna, uh, share with those of us who don't know, what jolof rice is?","meta":{"section":"Cooking","utc":1529419593}} +{"text":"Takoyaki are fantastic. There's a korean grocer near me that sells bulldog sauce, which is a requirement, but if you don't have a local asian grocer you can find it on amazon","meta":{"section":"Cooking","utc":"1386263299"}} +{"text":"Are you sure that's what he uses specifically? I know he has his own line, but can't find anything that looks like that. To clarify, I'm talking about the black fry pan at the beginning, not the silver one he makes the sauce in.","meta":{"section":"Cooking","utc":1463275189}} +{"text":"Also, I really wanted to learn about carving boards. Which I have. I now know more about cooking which should be the point of r/ cooking.","meta":{"section":"Cooking","utc":"1424004347"}} +{"text":"And this is why I think all of this is so shady. Your account is only four hours old and your one and only comment is about this rice cooker. Don't get me wrong though, I still applaud Yum Asia for bringing Zojirushi appliances to Europe!","meta":{"section":"Cooking","utc":1531333019}} +{"text":"^(Hi, I'm a bot for linking direct images of albums with only 1 image) **https://i.imgur.com/a924v8O.jpg** ^^Source ^^| ^^Why? ^^| ^^Creator ^^| ^^ignoreme^^| ^^deletthis","meta":{"section":"Cooking","utc":1562077147}} +{"text":"What kinda awful shared parenting is every other day? What sane judge would allow that?","meta":{"section":"Cooking","utc":"1432884735"}} +{"text":"Alternative. Pat dry, seasoned flour, egg, breading.","meta":{"section":"Cooking","utc":"1342842040"}} +{"text":"So I had a set of white dishes and I broke every single one within a year. 3 years ago I inherited my grandmother's 'everyday' plates. Brown rim with a big orange flower off to the side. Matching canisters and mugs. Almost everyone has had something nasty to say about my plates but they are heavy and sturdy, I've dropped a plate or two and not even a chip. But something I learned from my mother is if someone's going to complain about the free meal you're providing them - they aren't grateful enough for you to continue cooking for them.","meta":{"section":"Cooking","utc":1548429525}} +{"text":"only when cooked","meta":{"section":"Cooking","utc":1543071377}} +{"text":"25 minutes? I bet you can play golf with those.","meta":{"section":"Cooking","utc":1470025226}} +{"text":"The same amount of a 2:1 simple syrup will give same sweetness with no taste","meta":{"section":"Cooking","utc":1506568337}} +{"text":"If you want to try a pasta sauce, here are some possible recipes. If you can, try cooking it at least once before cooking it for someone else. As an alternative, have you considered taking her out to dinner and perhaps making a dessert?","meta":{"section":"Cooking","utc":"1380226222"}} +{"text":"Made the sauce to test it out. It's a flavor powerhouse. Maybe too much in fact. Might try and tame it a bit.","meta":{"section":"Cooking","utc":1522252214}} +{"text":"Haha fair enough mate, you're a kinder soul than I.","meta":{"section":"Cooking","utc":1536421273}} +{"text":"Cooking? :)","meta":{"section":"Cooking","utc":1486044264}} +{"text":"That's the one I use. The julienned basil really does add to the dish and pine nuts...drool! Here's a direct link to the Food Network page.","meta":{"section":"Cooking","utc":1491179295}} +{"text":"it comes with a kinda cardy' base that is oven friendly but i have a combination microwave oven which can cook microwave or grill or convection. My worry was if this base is safe to be in a combi seen as its safe in an oven","meta":{"section":"Cooking","utc":1505226492}} +{"text":"Oh, so you're just here to shit on me to make yourself feel good. If you were interested in my reasoning, you would have asked for it and I would have given it gladly and included several reasons you don't seem to have thought of, but now you've written yourself off. Here, have a downvote.","meta":{"section":"Cooking","utc":1513037907}} +{"text":"I would feel bad :(((((. If I was a parent :))))","meta":{"section":"Cooking","utc":"1368884146"}} +{"text":"Well yeah, we could all save a lot if we just took everything from Clarence's bin, but that's stealing!","meta":{"section":"Cooking","utc":1476668153}} +{"text":"Sure, that would work you could heat it in a frying pan too with a little bit of oil","meta":{"section":"Cooking","utc":1478035285}} +{"text":"Thin crust pesto pizza.","meta":{"section":"Cooking","utc":1548905122}} +{"text":"I wash rice when someone complains that I didn't wash it. Although no one notices the difference. So normally I don't wash it.","meta":{"section":"Cooking","utc":1539219933}} +{"text":"Mayo on a BLT? That would clobber all the other flavors. You';re right - sub PB for mayo.","meta":{"section":"Cooking","utc":"1357355223"}} +{"text":"Plain old water... ...laced with a few drops of LSD...","meta":{"section":"Cooking","utc":1528247771}} +{"text":"Gotta agree with this. An instant read thermometer is crucial for cooking meat, especially if you're just starting out. Over or under cooking meat will either make you sick or not enjoy your food. If you make yourself sick or hate the food you cook, you'll stop cooking. Nothing has improved my kitchen life like an instant read thermometer did.","meta":{"section":"Cooking","utc":1502067697}} +{"text":"/r/castiron","meta":{"section":"Cooking","utc":1454464214}} +{"text":"How serious about it for you? The Kitchen Aid mixer is going to be your most flexible/most justifiable option. But there are a huge range of dedicated machines out there.","meta":{"section":"Cooking","utc":1462495640}} +{"text":"Yum! Thanks!","meta":{"section":"Cooking","utc":"1437523819"}} +{"text":"Soba noodles make a good gagh :)","meta":{"section":"Cooking","utc":1453814768}} +{"text":"I'm CO native and I'm getting angry that all these Texans keep moving here but we're not getting more proper BBQ.","meta":{"section":"Cooking","utc":1554863578}} +{"text":"I am missing something in your question, I think. How are you keeping the chicken safe to eat if you can't keep the buttermilk safe to eat? What are your cooking conditions/situations?","meta":{"section":"Cooking","utc":"1418008093"}} +{"text":"I agree...and we will make chili especially during colder months. It's one of those dishes though that you have to change up every now and then.","meta":{"section":"Cooking","utc":1462386596}} +{"text":"Salmon Loaf 1 can drained salmon 1/2 c finely diced celery 1/2 c finely diced onion (white or yellow) 1/4 c finely diced green peppers 1 lg egg, beaten 2/3 c breadcrumbs (seasoned, no-salt) Salt and pepper (to preference) Using your hands, combine all of the above. Should have a smoother grain bitnsimialr consistency to meatloaf mix. Place into an oiled loaf pan and bake at 375F until cooked through (usually about 30 min) and a nice crust forms on the top. While you wait, make a white sauce (white roux and milk), shred hard boiled eggs into the sauce, add salt and fresh chopped dill (no pepper it\u2019ll taste too gravy-ish). Slice loaf, top with sauce, eat.","meta":{"section":"Cooking","utc":1553472403}} +{"text":"I actually prefer this stove-top method to grilling: get a ribeye or NY strip, and then do this","meta":{"section":"Cooking","utc":"1331763135"}} +{"text":"not evil - i just clicked through thinking it was more of OP's work, and it quickly became apparent that it wasn't. despite the fact that the work you linked to looks top notch, i think it's worth pointing out that they're not from the same dude. i edited my original comment to sound less accusatory, i'm not trying to start a flame war here.","meta":{"section":"Cooking","utc":"1387563057"}} +{"text":"Low and slow in an oven. Not barbecue, but still can be good","meta":{"section":"Cooking","utc":1561859553}} +{"text":"Am I the only one who found niki to be really attractive by the end of her episode? Not just by her looks, but her personality","meta":{"section":"Cooking","utc":"1430412462"}} +{"text":"Have you looked for online recipes?","meta":{"section":"Cooking","utc":1458184497}} +{"text":"The finger test is not a good way to tell when your meat is done. Use an instant-read digital thermometer instead. You do not need to (and should not) bring your meat to room temperature before you cook it. Leaving it on the counter for 30 minutes will not appreciably raise the internal temperature of the meat and will bring the outside of the meat into the danger zone for bacteria growth. How much/when to flip/move your meat is dependent on a number of factors such as patty thickness and your goal for the burger, e.g. maximize browning vs. maximizing amount of medium rare beef. There is no one size fits all answer. Heat distribution in a pan is more a function of the material of a pan as well as time. However, pans with thicker bottoms are able to maintain their temperature better when food is added compared to thin bottomed pans which is useful when cooking burgers.","meta":{"section":"Cooking","utc":1530283501}} +{"text":"Habbersett\u2019s? Pshaw! Rappa Scrapple all the way. With pancake syrup. &#x200B;","meta":{"section":"Cooking","utc":1549021319}} +{"text":"Adam Ragusea interviews a materials professor at Stanford I think and she said it\u2019s not a good idea to microwave your plates raw so fair warning.","meta":{"section":"Cooking","utc":1560121915}} +{"text":">Can't beat fresh chorizo. True, true, true. I love chorizo, but I have to admit that we don't make our own. It's not popular enough here, we sell maybe 2x a 100gram package per week. Surprised it's even allowed to stay in our assortment. We can only afford to make the more popular products (probably 85-90% of what we sell) ourselves.","meta":{"section":"Cooking","utc":"1438811353"}} +{"text":"Expense. They're 10-20 times the price of white onions where I live.","meta":{"section":"Cooking","utc":"1397270634"}} +{"text":"im italian and learned how to cook from my grandmother i dont think i can cook with out garlic and onions","meta":{"section":"Cooking","utc":1528136064}} +{"text":"RIP Dale.","meta":{"section":"Cooking","utc":"1343004861"}} +{"text":"Cucumber stretcher The walking B.L.T : where you build a blt in ones chef pants pocket Pock Guac: portion bag of guacamole in the butt pocket flowed by a \"good game\" ass slap","meta":{"section":"Cooking","utc":"1421253781"}} +{"text":"I call mine a chicken enchilada soup. But I also put sour cream and and a little salsa in there. (and cumin)","meta":{"section":"Cooking","utc":"1432329606"}} +{"text":"If you drank the water in most countries with sub-standard water purification systems, you'd probably have the same outcome, so maybe it's because OP grew up eating it like that? If his mother did the same thing, she could've passed some kind of resistance on to him at birth/during breastfeeding, I suppose.","meta":{"section":"Cooking","utc":1534778697}} +{"text":"> what do you think is a common mistake people make that is just a huge nope? Typing \"ect\" instead of \"**etc**\". It's an abbreviation of \"et cetera\".","meta":{"section":"Cooking","utc":"1443315140"}} +{"text":"It is not blood, it's myoglobin.","meta":{"section":"Cooking","utc":1517434297}} +{"text":"I see everything.","meta":{"section":"Cooking","utc":1560527813}} +{"text":"Soak it overnight, then scrub it, using a Brillo pad if your normal scrubbie pad plus Bartenders Friend isn't making any headway. I feel your pain. Have you got a candy thermometer? Can't make candy without one IME. Everybody burns the sugar onto a pan at least once. Don't feel bad.","meta":{"section":"Cooking","utc":"1388259791"}} +{"text":"I was in western Maine this weekend. Even though they're far from coastal, lobster rolls were everywhere. Before I stopped eating meat/fish, I liked them but didn't love them. Always thought it was weird to serve lobster on a hot dog roll.","meta":{"section":"Cooking","utc":1563825791}} +{"text":"yeah that's what I was talking about. yea I guess it's easier for him because of his set up","meta":{"section":"Cooking","utc":1483189582}} +{"text":"would you rather complete control over the saltiness of your pasta, or be forced to have it salty always?","meta":{"section":"Cooking","utc":"1349977954"}} +{"text":"Buy strawberries?","meta":{"section":"Cooking","utc":1560737055}} +{"text":"You might like Anna & Christina's Grocery Bag.. There's a lot of technique - or shots at technique. It's about two decent home cooks trying to follow the direction in a variety of cook-books. What could go wrong?","meta":{"section":"Cooking","utc":1456984284}} +{"text":"until i can afford serious knives that i want..i have the JA Henckels classic santoku for everyday use they have a set with a paring knife for about 70$ on amazon","meta":{"section":"Cooking","utc":"1350500782"}} +{"text":"I make a slow roasted balsamic salmon. https://smackofflavor.com/slow-roasted-balsamic-glazed-salmon/ I'd throw this over pasta with spinach, goat cheese and maybe sundried tomatoes. For sauce for the pasta I'd just do a simple olive oil base or use some reserved balsamic glaze (that didnt touch the salmon).","meta":{"section":"Cooking","utc":1557768407}} +{"text":"Some men just want to watch the world burn.","meta":{"section":"Cooking","utc":"1340864872"}} +{"text":"Salmon would be perfect for that seasoning combo.","meta":{"section":"Cooking","utc":"1424228172"}} +{"text":"I make hummus in mine","meta":{"section":"Cooking","utc":1549115253}} +{"text":"That\u2019s quite popular. They\u2019re delicious and a good example of using what you have to make tasty food.","meta":{"section":"Cooking","utc":1557873016}} +{"text":"buy your mom a new set of knives and bring butter. geez. why complain if there is an easy fix?\ud83d\ude44","meta":{"section":"Cooking","utc":1545677740}} +{"text":"Theoretically you can, but the high amount of sugar is the one limiting factor since it'll crust and burn under high temperature. You can try evaporating most of the water from the Mountain Dew using freeze-dry dehydration method, melt down the cheese mix and then mix in the resulting clump of sugar water into the fondue and lower the temperature so it'll not burn. Or, you can just find the concentrate and mix it in, since this one doesn't have any sugar in it you can boil it (not recommended still). I can't imagine it'll taste good, though.","meta":{"section":"Cooking","utc":1498546211}} +{"text":"its a carbonara, not a cacio e pepe with guanciale ;)","meta":{"section":"Cooking","utc":1538084938}} +{"text":"Going to have to look in to those. I don't use nonstick too often, but that sounds like a nice deal.","meta":{"section":"Cooking","utc":"1423316816"}} +{"text":"Thanks Sam- You're So -Wise?","meta":{"section":"Cooking","utc":1485348779}} +{"text":"He really did.","meta":{"section":"Cooking","utc":"1432853901"}} +{"text":"Whenever I make poached pears, I make them with port wine, cinnamon, nutmeg, allspice, ginger and a bit of cloves. But I always serve mine warm, too. I feel as a Christmas food, they're best served warm. You have an interesting take on yours, using white wine, cardamom and saffron, and serving them cold. But that seems like more of a summer style.","meta":{"section":"Cooking","utc":"1326394912"}} +{"text":"You need an extractor fan. And a door on your kitchen.","meta":{"section":"Cooking","utc":1537100277}} +{"text":"Look up congee. You can use a chicken/pork stock to cook the congee in, season to taste, add thinly sliced ginger and green onion. Eventually, add white fish such as cod, with a drizzle of sesame oil.","meta":{"section":"Cooking","utc":1452116016}} +{"text":"That can't be a coincidence.","meta":{"section":"Cooking","utc":1454333696}} +{"text":"A few weeks ago someone on here commented that you could blow a chicken up with TNT and the thighs would fall down perfectly cooked and tasty.","meta":{"section":"Cooking","utc":1531086207}} +{"text":"There are no downsides, steel wool, for steel, is pretty soft, as long as you don't use soap, (and it is not non-stick, of course). *hapigood now ducks* for the people throwing pans that don't understand maintaining and developing a pan's taste - wash the pan after use in fresh water and do not use soap, wool is fine.","meta":{"section":"Cooking","utc":1561889217}} +{"text":"/r/gatekeeping","meta":{"section":"Cooking","utc":1561073741}} +{"text":"Jesus, I lived in California for 3 years and never knew that. Ate kraft the whole time.","meta":{"section":"Cooking","utc":1534333050}} +{"text":"> I've been really into making homemade dill pickles with vinegar. But you dont know if they need to be refrigerated?","meta":{"section":"Cooking","utc":1539872226}} +{"text":"No I have not.. same with smoked salmon and eggs or a _foie gras_ omelet.","meta":{"section":"Cooking","utc":1564199470}} +{"text":"looks into hobby machinist's garage* I don't care how, but you must use the lathe.","meta":{"section":"Cooking","utc":1554539491}} +{"text":"Bad bot","meta":{"section":"Cooking","utc":1531501998}} +{"text":"Not if you eat it.","meta":{"section":"Cooking","utc":1511491307}} +{"text":"https://youtu.be/kTs_Q4hEqmA","meta":{"section":"Cooking","utc":1553089830}} +{"text":"Franks red hot Half unsalted butter half salted - put as much in as you need until you reach desired spicyness Probably about 1/2 tablespoon of garlic and onion powder Splash of white vinegar Splash of Worcestershire Cayenne powder if you want an extra kick. Put on low and melt the butter and you're done This makes some pretty salty wings though, so you might want to go with all unsalted butter, I'm just addicted to salt The OG buffalo sauce recipe is just a mixture of Frank's red hot and margarine, the more margarine the less spicy I really like honey Sriracha too: Sriracha Honey Butter Garlic powder Onion Powder Soy sauce --- Sauces are great to make because you can just continually taste and add more of whatever you want.","meta":{"section":"Cooking","utc":1468769426}} +{"text":"Make a dressing with mayo, plain yogurt, curry powder, mustard powder, mustard, ground coriander, salt+pepper, cayenne pepper, paprika, minced shallots, shredded basil. Make a chicken salad with your chicken, the dressing, toasted chopped walnuts or almonds, dried cranberries, diced red peppers, minced hot chilies of your choice.","meta":{"section":"Cooking","utc":1476383337}} +{"text":"#2: Onion powder, garlic powder (not salt!), fresh cracked black pepper, and sea salt.","meta":{"section":"Cooking","utc":1494111478}} +{"text":"I\u2019m plastic tends to harbor more bacteria than wood, and bits of plastic end up in your food. Bamboo is safer in the regard that you\u2019re not getting plastic in your food, but it\u2019s grass, not wood. It doesn\u2019t provide an ideal cutting s surface, and it\u2019s harder than wood. Something like end grain is ideal, but just a plain old wood cutting board is the best. It\u2019s easier on your knives, provides an ideal cutting surface, you won\u2019t end up with plastic in your food, then there\u2019s the best thing - it has antibacterial properties, so it doesn\u2019t tend to harbor all the bacteria that a plastic or bamboo board will.","meta":{"section":"Cooking","utc":1539732749}} +{"text":"Thank you! :-)","meta":{"section":"Cooking","utc":1478403357}} +{"text":"Lol, I let the raisin bran company do that for me.","meta":{"section":"Cooking","utc":1534277109}} +{"text":"Shakshuka","meta":{"section":"Cooking","utc":"1439345751"}} +{"text":"Hello, fraternity president here! Here's my special go-to, named Wonderpunch. It fills one 10 gallon water cooler with ice. 1 jug of Hawaiian punch One thing of Sunny D One packet of country time lemonade One packet of Koolaid One handle Everclear Fill with sprite, about 2-3L","meta":{"section":"Cooking","utc":"1446142615"}} +{"text":"Previous roommate was the same with veggies. His dinner every day was a quesadilla filled pre-cooked cubed frozen chicken from Cash & Carry, the cheapest shredded cheddar all microwaved till piping hot. Occasionally, he would make the same bastardization in the rice cooker instead of in between tortillas. Oh and always two dinner rolls no matter what he was eating. It was a shame that he went to culinary school, did nothing with his skills after, has some pretty pricey equipment in his home and yet, this is what he eats.","meta":{"section":"Cooking","utc":1546937085}} +{"text":"Pretty sure it's more like 0% crab, and all white fish. I too am strangely drawn to it.","meta":{"section":"Cooking","utc":"1412220660"}} +{"text":"I fry the cold leftovers along with bacon and eggs the next morning. But I don't fry it when it's freshly made. No one in my family actually fries them when they make them either.","meta":{"section":"Cooking","utc":"1406228523"}} +{"text":"a few things! stuff them with various cheeses. (Blue or Feta). Or, blend it up with black olives, olive oil, garlic, and parsley and you have a spread for a sandwich. A metric ton of dirty martinis. http://www.101cookbooks.com/archives/green-olive-gnocchi-recipe.html just came across that while googling, and zomg gnocchi and green olives sounds really good.","meta":{"section":"Cooking","utc":"1371828050"}} +{"text":"Do you feel that it's easier to digest over just regular cooked rice?","meta":{"section":"Cooking","utc":1558271927}} +{"text":"As a professional cook, I will tell you that your opinion is spot on. Though personally I've never had problems cleaning it as cleaning is only a problem if ingredients are stuck to it. I've burned meat on a pan of this same brand/material just to see how it would react, and the carbon REFUSED to stick to the pan, it just slid around as I moved it about.","meta":{"section":"Cooking","utc":"1418007165"}} +{"text":"Wasn\u2019t that amended in the last mandate of Bush II???","meta":{"section":"Cooking","utc":"1335146770"}} +{"text":"it can be took me years to perfect the formula but i did it. No need to thank me reddit.","meta":{"section":"Cooking","utc":"1339705375"}} +{"text":"Others have commented on how to prevent sticking, but just FYI the blue SOS scrubbing pads will easily remove any discoloration/\u201cburn\u201d marks from the pan.","meta":{"section":"Cooking","utc":1532278782}} +{"text":"I forgot to add sugar to lemon bars. Not a good thing to forget.","meta":{"section":"Cooking","utc":1564366321}} +{"text":"The good thing of Marsala is that it doesn't spoil... because technically any wine left open for too much becomes either marsala or vinegar","meta":{"section":"Cooking","utc":"1331148350"}} +{"text":"My wife's while face gets tingly. Sometimes her whole torso. Depends on the dose. I avoid it.","meta":{"section":"Cooking","utc":1473327818}} +{"text":"Instead of recipes, learn techniques. Sauteeing, braising, searing, temp control, knife skills, etc... Then when you eat, pay attention to each component, not just the whole dish. Always pay attention to cooking times.","meta":{"section":"Cooking","utc":1524178394}} +{"text":"Do they? I know very little about cooking curries, just that they're delicious. Can you recommend good resources for learning to cook them properly?","meta":{"section":"Cooking","utc":"1440089000"}} +{"text":"This is a good point. I'm in Canada, so cooking is one of the few things where I don't use metric, but I'll go back and annotate this recipe. Aside from baking, I'm not much of a measuring guy when I cook, so I don't think about it a lot. Incidentally, if I were going to make a cookbook, would you prefer to have something with both metric and imperial measurements, or would it be better to have a metric version and an imperial version?","meta":{"section":"Cooking","utc":"1380329051"}} +{"text":"The grill side sucks. It\u2019s a great flat top though. Use it as such.","meta":{"section":"Cooking","utc":1563224291}} +{"text":"Swap the jalape\u00f1os for banana peppers and you're spot on.","meta":{"section":"Cooking","utc":1535504732}} +{"text":"I use my food processor for things like hummus, shredding cheese or vegetables, making ham salad, chopping fruits, vegetables or nuts, slicing summer sausage, making minced raw chicken. Does stuff fast, even, and effortless. It is not necessary for me to have a food processor as I lived without one for years but is very helpful to have at times. I think the one I have is 8 cup and that size seems fine. I don't drag it out for every time I need something chopped.","meta":{"section":"Cooking","utc":1558441073}} +{"text":"Man, everyone has hit the high notes of cumin, corriander powder and turmeric. That's the trinity. But cardamon pods, cloves, and fenugreek leaves make it the real deal. Oh, and cinnamon sticks.","meta":{"section":"Cooking","utc":"1348934848"}} +{"text":"Likely. Essential oils from the spices float to the top. Say it with me -- fat is flavour. Don't remove too much.","meta":{"section":"Cooking","utc":"1367268780"}} +{"text":"I dried and braided about that many and let them hang in my kitchen while I used them. It took me about 6 months to get through them all. You really don't need to do anything except keep them in a cool dry place out of direct sunlight and with air circulation.","meta":{"section":"Cooking","utc":"1405546191"}} +{"text":"True. But a pound of mussels with some bread and whatever you cooked the mussels in is a full meal for one person. Seems like a good deal to me.","meta":{"section":"Cooking","utc":"1426956316"}} +{"text":"probably me being dumb and not realising what you were looking for","meta":{"section":"Cooking","utc":"1406579484"}} +{"text":"please, oven bacon is best bacon.","meta":{"section":"Cooking","utc":1489949819}} +{"text":"Totally agree, but maybe I can reframe it a bit - many \"new to cooking, help\" posts seem to be asking \"I don't know how to cook anything - how do I cook everything?\" The answer is start by cooking one thing, then a couple things, then more things. A journey of a thousand steps, and so on - it is platitude, but it is true. The trick is that you will get a lot more out of learning to cook your favorite food, than just any food. I am sure learning to cook to feed yourself, or to accumulate skills has value, but I don't see that keeping anyone's interest for very long. You may stop cooking before you reach proficiency at anything. If once you can successfully execute your first, second and third favorite dishes, you can then parlay that into a growing list of recipes, techniques, skills. This may sound corny, but it is important to be excited about not only about the pulling off a dish, but the dish itself.","meta":{"section":"Cooking","utc":"1358490305"}} +{"text":"http://www.businessinsider.com/never-thaw-frozen-steaks-before-cooking-2014-8","meta":{"section":"Cooking","utc":"1436908032"}} +{"text":"I think a lot of the recipes are made with Textured Vegetable Protein, not ground beef.","meta":{"section":"Cooking","utc":"1413378200"}} +{"text":"Most stores are open where I'm from, until noon or a little later.","meta":{"section":"Cooking","utc":"1385092912"}} +{"text":"> Bland tacos are disgusting. Certainly not as good as properly seasoned tacos, but if you've got some good cheese, a good homemade salsa, some fresh lettuce, and most important, good homemade tortillas, you can still have a damn good taco.","meta":{"section":"Cooking","utc":1564409242}} +{"text":"I've never looked into any service like that, but I can't see any way that it won't be extremely expensive to have meat kept cold and shipped to you. Perhaps you could invest in a freezer and find a butcher shop to take a trip to once every few months.","meta":{"section":"Cooking","utc":"1422994091"}} +{"text":"The sweet kind, right? Mont Blancs are the most famous use. In general it's good as a flavouring for dairy-based dessert mixtures - I like it mixed with whipped cream as a lighter Yule log filling, and mixed into pastry cream for filling choux buns and eclairs.","meta":{"section":"Cooking","utc":1536010941}} +{"text":"So basically, you're saying your mother is a witch? I also want to try her baklava.","meta":{"section":"Cooking","utc":"1445136112"}} +{"text":"Spitting in saute pans to see if they're hot enough","meta":{"section":"Cooking","utc":"1422304119"}} +{"text":"Jeffrey Steingarten called Ketchup the \"American Mother Sauce\". I have to agree.","meta":{"section":"Cooking","utc":"1418838028"}} +{"text":"Like any piece of equipment, you only draw the value paid out by actually using it. I have a heavy-duty Cuisinart with 3 different sizes of bowls and several blades, discs, and even an attachment for making meringue or whipped cream. Pros: * Makes quick work out of laborious tasks (grating, dicing, kneading, etc) * Can broaden your kitchen repertoire to include dishes that you don't normally prepare * Many foods you purchase prepared (hummus, mayo, dressings, soups/purees) can be MUCH less expensive and more tasty at home Cons: * Can be heavy/bulky and take a lot of valuable storage space * Can be a chore to clean (I try not to rely too much on the auto dishwasher bc the plastic parts can become brittle because of the detergents and heat) I use mine on average 2-3 times a month and have had it for 15 years. Over that time, I'm sure I've recouped the investment and know it's expanded my cuisine.","meta":{"section":"Cooking","utc":1506884443}} +{"text":"You should always ask when they were thawed or placed out, and ask to smell them before you purchase them, they should have zero fishy smell, that \"fishy\" smell is not present in freshly thawed or freshly caught fish or shellfish. It's the smell of rot. Often you're better off buying a bag of frozen ones and keeping it in the freezer and just thawing a few at a time, the grocery store often just takes a bag out of the freezer that they will also sell by bag and just thaws them and puts them out. Then if nobody buys them they stay there for a few days. If you cooked them super simply with just salt and oil/butter then there is no reason they shouldn't be sweet and delicious.","meta":{"section":"Cooking","utc":1518669131}} +{"text":"Maybe in the same way microwave dinners were the future at one point. Convenient? Sure. I guess the question is would you prefer souless mediocrity or something extraordinary. It might be the future, just not my future.","meta":{"section":"Cooking","utc":"1433356130"}} +{"text":"I read this as \"how did you get into prostitution?\"","meta":{"section":"Cooking","utc":"1447781586"}} +{"text":"caprese salad","meta":{"section":"Cooking","utc":"1338940233"}} +{"text":"I do usually just dump it into the sink then clean it all out in the end. The bowl idea saves me the hassle of scooping up the leftover soggy food bits when I'm done. So: bowl in sink --> good idea --> thanks!","meta":{"section":"Cooking","utc":1499390828}} +{"text":"I have a few: Add canned pumpkin puree and pumpkin pie spice (makes the brownies super moist as well) cheesecake swirl brownies are always a hit add peanut butter and coconut flakes make blondies since its basically easter just put cabury mini eggs on top and frosting my personal favourite, add just enough cherry cola to add flavour and top with a homemade root beer frosting and serve with banana's foster","meta":{"section":"Cooking","utc":1554856764}} +{"text":"Well well well... That sounds awesome! Melted cheese with mustard, on rye? Maybe with chili, making it like a Coney sandwich. Yes. Sign me up! Thanks for the idea!","meta":{"section":"Cooking","utc":"1442707117"}} +{"text":"Variable cheese grater. The surface area would automatically adjust to the size of the cheese block. The shred size would be manually adjustable. Also self cleaning. Also safety so it wouldn't shred skin, plastic etc.","meta":{"section":"Cooking","utc":"1434214891"}} +{"text":"Not this year, but my first year cooking the whole meal it was just myself, my husband, and our best friend. I had never cooked a turkey before. All the sides were done, and this tiny bird had been in the oven forever, but my digital meat thermometer was still saying it wasn't done. After many hours I took it out to carve into it and check, and it was dry as a bone. Digital meat thermometer was set to Celsius instead of Fahrenheit. We had sides for dinner that year.","meta":{"section":"Cooking","utc":"1448637807"}} +{"text":"That\u2019s a great one! You can also do what my grandma did and eat it with cinnamon.","meta":{"section":"Cooking","utc":1551119764}} +{"text":"It's totally a good match. Honestly, I'm a believer that any ingredient goes together with more things than it doesn't, the trick is in proportions and balance. Try that combo on some chicken wings. Off top top of my head, I'd say take the honey and pepper, mix them with a deep liquor like whiskey or rum to make it more liquid, then toss your wings in that. Or, you could brown some onions, maybe fry some mushrooms in there too, deglaze with the liquor, add garlic, honey, black pepper, and thicken with your technique of choice to make a sauce to put on burgers, ribs, or whatever.","meta":{"section":"Cooking","utc":"1369153875"}} +{"text":"the margarine will work fine","meta":{"section":"Cooking","utc":1530478505}} +{"text":"What is whole wheat rice? Is it wholemeal risoni?","meta":{"section":"Cooking","utc":"1400888354"}} +{"text":"Do you let the leftovers cool before you out them away? It might be condensation from the veggies.","meta":{"section":"Cooking","utc":"1408721934"}} +{"text":"A seasoned encrusted prime rib. A good red wine will also go great with the pairing.","meta":{"section":"Cooking","utc":1499967826}} +{"text":"you cant make a house with soft cookies. it just wont happen. furthermore, even if you did, the gingerbread house will sit out in the open air and dry out. in the end it wont matter if you are able to make it out of soft cookies. dont eat your gingerbread houses. they are dried out and specifically rigid so they can be gingerbread houses.","meta":{"section":"Cooking","utc":1544637546}} +{"text":"Home-made ramen from scratch, including the noodles, kansui is hard to find so I had to make that myself too.","meta":{"section":"Cooking","utc":"1443161793"}} +{"text":"Curry powder is a British/Dutch invention as are many of the recipes that use it.","meta":{"section":"Cooking","utc":1483984134}} +{"text":"Seattle, WA is known for a lot of things, but smoked salmon is definitely one of them. I really love it as a chowder. \"All Roads Lead To The Kitchen\" blogger has the Pike Place Market's recipe and it is great.","meta":{"section":"Cooking","utc":1507052173}} +{"text":"I'm not trying to pick apart your technique, but artisan pizza has been an obsession of my over the last few years and I think that I can offer some suggestions which may help even further improve your pizza, if you're interested. If nothing else, this may be a brain dump for anyone interested. Rising bread in the oven is a no-no; rising shouldn't happen in environments above 80F and it will likely dry out the outside of the dough at that temp. Slow ferment=flavor. Most people these days actually prefer a slow ferment in the fridge for ~12-24h. I like to then let it sit on the counter for ~3 hours after fridge ferment that before shaping, but some people say only 45m-1h is necessary. Also, you don't need pizza dough to double in size. Most bread bakers actually say it's not about volume increase, but the feel that lets you know when your bread is ready. If you're hand kneading you can knead for 45 minutes, but its pretty easy to overknead with a mixer. I prefer the romantic nature of working with my hands with the dough, so I really can't comment much on automatic kneading. I just took a bread class from some crazy French guy that makes amazing bread, though, and he says he recommends no more than ~10 minutes on the mixer. If you're working with wet dough, this French Fold technique is great (http://www.youtube.com/watch?v=PvdtUR-XTG0) and the secret is to pull it off the counter real quick. Quick sharp movements. I've never had good luck with the broiler. I have a gas stove, though, so my broiler doesnt seem to get as hot. I can get a stone to ~660F without any oven tricks. I like to be at around 730-750 since I prefer a Neapolitan style. Sometimes I'll throw a frozen washcloth on the oven's thermometer to get into the temperature I like to bake at, though you need to remember to take that off when you're done (true story). Google 'Little Black Egg' (http://www.youtube.com/watch?v=WtXTMufUMh0) if you are interested in an affordable outdoor pizza oven (this may be a summer project for me) capable of getting into Neapolitan temps. If I could boil down my beginner mistakes, they would be: * Measure ingredients out on a scale. Measuring flour by volume is too inaccurate. * Don't fear wet dough, and don't reach for flour when it is too wet. Trust the hydration ratio when you're starting out. Kneading will transform the gluten into something workable. The more flour you add, the more uniform your dough is going to become. 60% is a good place where it is manageable, yet still rewarding. * Preheat the stone for 1+ hour. Get that sucker hoooooot. Verify temp with an IR thermometer. The hotter you get it , the more open crumb (big flavorful holes) you get because you get better oven spring. * Use sauce and toppings minimally, or deal with your pizza sticking to your peel. * Work fast while preparing the pizza with toppings. I usually have it sauced, topped, and in the oven in about 60s from transferring the naked shaped dough onto the peel. Every 15s I'm shaking the peel to make sure nothing is sticking. Making pizza (Napels style, at least) may be one of the hardest things to do properly in the kitchen. It's quite an art form, and takes quite a bit of practice. The good pizza makers seem to make pizza almost once a week at home. Varsano's site helped me tremendously when I was getting started: http://varasanos.com/PizzaRecipe.htm And I always pick up little things here and there from pizzamaking.com.","meta":{"section":"Cooking","utc":"1326769916"}} +{"text":"Yup, look for pink and no seeds.","meta":{"section":"Cooking","utc":1561578238}} +{"text":"Not always all together but... * ginger * garlic * sesame oil/seeds * red pepper * chinese 5 spice (star anise, Szechuan peppercorns, fennel, cinnamon, and clove) or some of the ingredients * soy sauce * curry powder ...and don't forget aromatic vegetables - onions, carrots, celery, bell peppers. Fresh herbs like basil & cilantro are always nice.","meta":{"section":"Cooking","utc":1476910057}} +{"text":"Brining helps a lot. Equal parts salt and sugar mixed with water is all you need, but I like using soy sauce and brown sugar.","meta":{"section":"Cooking","utc":1470147862}} +{"text":"Cheesecake is more a \u201cno one I care about loves my recipe enough for me to take the time,\u201d kind of thing. It does make a fair mess, but then I\u2019m eating it alone at the end. Which is nice sometimes but I think everybody cooks to share... next time I get up the nerve though I\u2019ll translating your method for my cheesecake too! Thanks!","meta":{"section":"Cooking","utc":1550941226}} +{"text":"i would probably do that but i just like sugar","meta":{"section":"Cooking","utc":1546362065}} +{"text":"/r/pizza You can try a baking steel, but really /r/pizza is the place for questions of this nature. https://old.reddit.com/r/Pizza/comments/cdip5e/biweekly_questions_thread/","meta":{"section":"Cooking","utc":1564429229}} +{"text":"i can't maintain an angle for that long.","meta":{"section":"Cooking","utc":1521526404}} +{"text":"Do you happen to have a kitchenaid or something similar?","meta":{"section":"Cooking","utc":1449805588}} +{"text":"My husband and I are addicted to their butter and their organic ketchup. I also really like their olive oil (sorry I can't remember which we bought) and their balsamic vinegar. Also, three buck chuck.","meta":{"section":"Cooking","utc":"1438194962"}} +{"text":"-Loosen up that risotto, chef - yes, chef","meta":{"section":"Cooking","utc":"1345761897"}} +{"text":"I just made a big part of Gulash that will last me the week. 1,5kg chuck roast cut into large cubes 1,5kg onions some chopped finely some chopped more rustig (goal is to get part of the onions to disintegrate into the sauce) 5 cloves of garlic brown the beef, remove from the pot and sweat the onions until translucent add a quarter cup tomato paste to the onions and give it some coloring. Add garlic and deglaze with red wine if you have some on hand. Two tablespoons of paprika (smoked works best), a tespoon of thyme, a teaspoon of majory, 2 tsp of caraways seeds and fill up the pot with chicken or beef stock. Simmer until beef is tender and sauce nice and thick. You don't need a thickening agent because the onions will make it a nice thickness. Gulash goes great with thick cut noodles and red cabbage","meta":{"section":"Cooking","utc":1488716582}} +{"text":"If i have a plan, i know what i need ahead of time, and can better budget my spending. Spontaneous meals every night means buying in more and less planning to use ingredients accross multiple meals, and means higher overall cost accross the week","meta":{"section":"Cooking","utc":1511269767}} +{"text":"Pizza sauce I can crushed tomatoes 1 can tomato paste 1/2 teaspoon salt 1/2 teaspoon chilli powder 1/2 teaspoon garlic powder 1 and 1/2 tablespoons of oregano Mix together and it\u2019s ready. No cooking necessary. Why would you buy it? Easiest sauce you can make.","meta":{"section":"Cooking","utc":1534852481}} +{"text":"A bit like spinach, but milder, more subtle, slightly peppery. Perhaps half-way between spinach and celery? But IMO it's not even as strong-flavoured as either of those; it's really quite a subtle flavour. Personally I don't think it needs any herbs at all, though seemingly chives combine well. Just a little salt and pepper is enough to bring out the flavour.","meta":{"section":"Cooking","utc":1493559248}} +{"text":"I don't think I hate mayo. I am definitely not in love with it. This could be it though. Thanks!","meta":{"section":"Cooking","utc":1481506204}} +{"text":"Green peppers in the oven... smells so damn good","meta":{"section":"Cooking","utc":1554848386}} +{"text":"Minute Rice and other precooked rices are easy to find. If you have access to an Asian grocery, there's many noodle varieties that cook quickly. I cooked bean noodles with a pour-over of boiling water on my last camping trip, and I just found some rice noodles to try for my next trip.","meta":{"section":"Cooking","utc":1500318193}} +{"text":"It's oxidized. Go for it.","meta":{"section":"Cooking","utc":1549850665}} +{"text":"I have all three. I use the rice cooker the most (just for making rice; I like rice), and the Instant Pot next. These days the only thing I use the slow cooker for is when I take a dish to a potluck dinner; I use it as a warmer.","meta":{"section":"Cooking","utc":1533871894}} +{"text":"I never bothered with store-bought marinade because it's, well, inferior. You can do better at home, here are three examples: 1. Garlic, onion, chili pepper, black pepper, thyme and/or sage, salt, brown sugar, yellow mustard, veg oil, red wine vinegar. Don't go fancy on the oil, but do go fancy on the vinegar. 2. Soy sauce, mirin, brown sugar, ginger, sesame oil, veg oil. It'll probably taste similar to your store-bought marinade, but better. Take it easy on the sesame oil, just some drops are enough. 3. Garlic, cumin, cinnamon, cardamom, black pepper, red pepper flakes, smoked and spicy paprika, salt, lemon juice, veg oil.","meta":{"section":"Cooking","utc":1550363791}} +{"text":"Then say 1 year old.","meta":{"section":"Cooking","utc":1542762174}} +{"text":"He has a super high quality camera, a good voice, and very nice hands. He does have a \u201cbasics\u201d series that is actually instructional in nature and it\u2019s fine, better than most instruction/cooking videos on YouTube. It\u2019s good for exposure to stuff.","meta":{"section":"Cooking","utc":1535523684}} +{"text":"Stock of your choice. Water. Add a splash of lime/lemon juice or some vinegar to make up for the missing acidity if you want it to behave more like wine. Do be conscious of the salt you're adding if you use a salted stock though.","meta":{"section":"Cooking","utc":1520041574}} +{"text":"No milk for mac n cheese? Use mayonnaise. Don't like mayo? Use ketchup. No mayo for tuna? Use mustard. MUSICAL Condiments!","meta":{"section":"Cooking","utc":"1327649309"}} +{"text":"Seconded, it's a classic. One of my favorite shows of all time.","meta":{"section":"Cooking","utc":1520608032}} +{"text":"New Orleans style barbeque shrimp is fantastic. Probably won't be very Australian, but it will be awesome.","meta":{"section":"Cooking","utc":"1419105202"}} +{"text":"Totally fine. It was only 8 hrs I wouldn\u2019t leave them too long though. Cook very soon","meta":{"section":"Cooking","utc":1555371700}} +{"text":"I agree with you, roasting is one of the best ways to prepare them. But if you\u2019ve got a grilling basket, toss em in olive oil and salt and grill em. That\u2019s my fave. Same with asparagus.","meta":{"section":"Cooking","utc":1546438737}} +{"text":"When people request a specific thing that I make, I always take that as a huge compliment.","meta":{"section":"Cooking","utc":1466876379}} +{"text":"Except some people don't eat buns. We typically just put the finished burger in a tortilla and sear it on both sides. Also just because you have a bun does not mean you should be adding yet more bread to your diet. You do you but thought I would try to clarify what they are likely saying.","meta":{"section":"Cooking","utc":1535934667}} +{"text":"I think pizza is a magical item that can be left forever and still be edible.","meta":{"section":"Cooking","utc":"1430387324"}} +{"text":"I do, I live in Austin Texas so a lot of things are very accessible. I just don't know much about a good wok and want to get in to it","meta":{"section":"Cooking","utc":"1436999242"}} +{"text":"Isn't this joke pretty tired by now?","meta":{"section":"Cooking","utc":1541439374}} +{"text":"In regards to the seafood, I had a question. So the Pacific market near me has all manner of land and sea animals (some of the latter even live), but the department always smells awful-- despite being near the back of the fairly large store, you can smell it right as you walk in the doors. My understanding of seafood was that if it was fresh/good, it should never smell \"fishy,\" so I have never bought meats from there. Is my understanding incorrect, or is this market indeed not selling good meats?","meta":{"section":"Cooking","utc":"1415937935"}} +{"text":"This straight up made me cry. That pot is identical to one my mom had, and this is exactly how she made me chicken noodle soup (except she used egg noodles) when I was little (she called it Bunny Get Well Soup [because I was \"bunny\"]). This is awesome.","meta":{"section":"Cooking","utc":"1401721253"}} +{"text":"Yep, I did this too. Won't make that mistake again. I panicked at the time because I thought for sure I was going to burn down the apartment building. Sprayed the ENTIRE fire extinguisher and then spent the next week cleaning it off the stove, counter, walls, ceiling...","meta":{"section":"Cooking","utc":1515978830}} +{"text":"Buy a mini-fridge","meta":{"section":"Cooking","utc":1507058412}} +{"text":"Fried Rice. Withan egg and mixed vegetables. Quick easy in expensive.","meta":{"section":"Cooking","utc":"1411003117"}} +{"text":"This is fine and kind of preferred. Don't completely thaw it. Let it thaw in the refrigerator for about an hour or two. You want it semi-frozen. This makes it easier for the grinder and helps keep your fat together. How I will usually do it is partially freeze the meat and then cube it in to about one inch pieces. Then I throw that back in the freezer for about half an hour. To help keep it cold I will keep the pieces in a bowl that is sitting in a another bowl of ice. If you are doing a double grind do the same bowl set up for the meat coming out of the grinder. And you might want to let rest in the freezer again before the second grind.","meta":{"section":"Cooking","utc":1476753953}} +{"text":"Is it really that disingenuous? OP put \"nikujaga\" in parentheses right after, so there really isn't much to be confused about here. Also, I've had Japanese beef stew (as opposed to Japanese \"beef stew\" -- just moved back to the US from Japan, actually, after a five-year stint) and it really isn't any different than beef stew anywhere else in the world; beef stew made with demiglace is not exactly uncommon outside of Japan. There are plenty of better examples of \u6d0b\u98df (youshoku, what Japan calls \"Western food\") in Japan that have been more uniquely edited to fit Japanese palates. At any rate, I'll be hopping off the pedant train at this stop.","meta":{"section":"Cooking","utc":"1382137983"}} +{"text":"They weren\u2019t frozen to begin with, just extremely cold. I smelled them before freezing and they smelled fine to me, but I\u2019m not an expert.","meta":{"section":"Cooking","utc":1553725766}} +{"text":"Whelp, I got started about an hour ago, so a bit too late because they definitely got all wonky and weird when I was browning them. Lesson learned the hard way but now I know what to do next time! Thanks!","meta":{"section":"Cooking","utc":"1404202144"}} +{"text":"The ones I really try and keep around for cooking are vermouth, cooking sherry, beer, and cognac. I recently started cooking with cognac, and it adds some really good flavor.","meta":{"section":"Cooking","utc":1457102919}} +{"text":"Cheers! I had thought that was just the U.K. version of the Home Cooking book we got in America. I didn't know it had different recipes.","meta":{"section":"Cooking","utc":"1446496456"}} +{"text":"How often do you use it? I use mine almost daily, so I doubt I've ever cooked on rancid oil","meta":{"section":"Cooking","utc":1477829930}} +{"text":"I put a pat of salted butter in with the water and rice. Makes the rice nice and silky with the perfect level of saltiness.","meta":{"section":"Cooking","utc":1550758985}} +{"text":"T-fal is great. I've had cookware that were way more expensive (eg. Caphalon, or some hippy dippy PFOA-free non-stick ones) but had really bad chipped coatings after a year. I've had some for over four years now and they still look perfectly smooth.","meta":{"section":"Cooking","utc":1472018406}} +{"text":"Maybe I could roast the squash and thin it out to make that the sauce?","meta":{"section":"Cooking","utc":1516281010}} +{"text":"That was always the rule in my house. I cook and set it all up. Serve yourself","meta":{"section":"Cooking","utc":1560463971}} +{"text":"When our preferences start pissing people off and becomes an annoyance, that entitlement needs serious reconsideration.","meta":{"section":"Cooking","utc":1550825094}} +{"text":"You'll crack it.","meta":{"section":"Cooking","utc":1482041862}} +{"text":"Turn any prime rib left over into a grilled steak sandwich.","meta":{"section":"Cooking","utc":1560130090}} +{"text":"Steak and eggs, steak and kidney pie, chop it up and add it to some hashbrowns and sauteed vegetables and a bit of cheddar, paninis with fried onions and red peppers, beef stew...","meta":{"section":"Cooking","utc":"1439801381"}} +{"text":"The entire 4 and 5 and 6 burner thing is a marketing gimmick for home cooks. While professional chefs and cooks are almost always multi-tasking and cooking multiple dishes at the same time, home cooks almost always using 1 or 2 burners at most. And there's nothing wrong with that either.","meta":{"section":"Cooking","utc":1560313366}} +{"text":"I prefer creamy, but my wife is firmly in your boat. She wants them what I would consider overcooked. But that's okay! We like what we like. :D","meta":{"section":"Cooking","utc":1501000196}} +{"text":"Yeah, I hate the amount of times Mac and Cheese is posted on the sub. It always looks like low grade goop.","meta":{"section":"Cooking","utc":"1406432370"}} +{"text":"Agree with braising, as well as making stews and soups. I also survived on making a ton of multi-use dinners. If I made roast chickens and had leftovers, my roommate and I would make pot pies, chicken soup, alfredo, etc. Another pro-tip is to keep a stocked pantry of dry/canned/frozen ingredients that you use a lot of (Beans, pasta, canned tomatoes, chicken stock) and only go to the market for what you need to make say, the next two nights meals. That helps you save money by knowing you're going to use everything, and it stops you from aimlessly wandering around the mart putting things in your cart. Id say rice cooker is overrated once you learn how to make it in a normal pot. Just throw your rice into a pot, wash it thoroughly to remove some excess starch, put your fingers to the top of the rice level and fill with water until it reaches the first knuckle of your middle finger. Boil, remove to low and cook until tender.","meta":{"section":"Cooking","utc":"1345053845"}} +{"text":"That doesn't negate that it's easy to make. Yes, it's easier to buy something premade. It's easier to pop open a can of soup. But pie crust is much easier and way cheaper than a lot of people think it is.","meta":{"section":"Cooking","utc":1480530958}} +{"text":"I asked reddit a year ago and have made it 4 or 5 times since (minus the shallots). It's my favorite.","meta":{"section":"Cooking","utc":"1354410306"}} +{"text":"NYT: Cilantro Haters, It\u2019s Not Your Fault By HAROLD McGEE Modern cilantrophobes tend to describe the offending flavor as soapy rather than buggy. I don\u2019t hate cilantro, but it does sometimes remind me of hand lotion. Each of these associations turns out to make good chemical sense. Flavor chemists have found that cilantro aroma is created by a half-dozen or so substances, and most of these are modified fragments of fat molecules called aldehydes. The same or similar aldehydes are also found in soaps and lotions and the bug family of insects. Soaps are made by fragmenting fat molecules with strongly alkaline lye or its equivalent, and aldehydes are a byproduct of this process, as they are when oxygen in the air attacks the fats and oils in cosmetics. And many bugs make strong-smelling, aldehyde-rich body fluids to attract or repel other creatures. The published studies of cilantro aroma describe individual aldehydes as having both cilantrolike and soapy qualities. Several flavor chemists told me in e-mail messages that they smell a soapy note in the whole herb as well, but still find its aroma fresh and pleasant. So the cilantro aldehydes are olfactory Jekyll-and-Hydes. Why is it only the evil, soapy side that shows up for cilantrophobes, and not the charming one?","meta":{"section":"Cooking","utc":"1394663984"}} +{"text":"Fancy ramen- buy packets and make chicken to add to it. I add a ton of veggies (can buy those cheap steamer bags). If you want to get real fancy you can make your own sauce instead of the sauce in the packet with soy,chili sauce, peanut butter and sesame oil.","meta":{"section":"Cooking","utc":"1432759925"}} +{"text":"Very interesting","meta":{"section":"Cooking","utc":1557271015}} +{"text":"It's the best, and usually how I make them myself.","meta":{"section":"Cooking","utc":1449079634}} +{"text":"Or microplane.","meta":{"section":"Cooking","utc":1560212888}} +{"text":"I think these are the type of awesome junk foods that are best from a commercially made product. There are several frozen ones that come out very good fried or in the oven. Doesn't seem worth the trouble to replicate the industrial processes used to make this kind of stuff. Like fish fingers are so much better frozen than making fresh fish. It's not that fresh fried fish doesn't taste good, it does, but it's like a totally different food. Fish fingers taste so different.","meta":{"section":"Cooking","utc":1540436615}} +{"text":"Just means someone else is stuck with the dishes","meta":{"section":"Cooking","utc":1473605894}} +{"text":"Sear it up, drop it and the pan in the broiler, like handful of mins on each side... Done","meta":{"section":"Cooking","utc":1518934721}} +{"text":"Yeah, but Owensboro tends to barbecue mutton, right? They're the only place in the state that does that--everyone else barbecues pork.","meta":{"section":"Cooking","utc":1563813886}} +{"text":"I've had great luck preheating oven to 425 with the cast iron in it. Cut red skin potatoes into quarters or smaller, and tossed in oil and seasonings of choice. Take cast iron out of oven and they sizzle like mad. Flip them at about 13-15 minutes and then keep them in there another 13-15 minutes.","meta":{"section":"Cooking","utc":"1446003589"}} +{"text":"lol i was just kiddin","meta":{"section":"Cooking","utc":1477346942}} +{"text":"I live in Texas, so 8-15 degrees C (45-60 degrees F) isn't really room temperature anywhere in the house. Having said that, can this be done in a refrigerator? That will typically be somewhere between 35-38 degrees F (2-3 degrees C). edit: nevermind. Asked and answered below. Turns out the answer is \"yes\".","meta":{"section":"Cooking","utc":"1366748002"}} +{"text":"Dropping Acid: The Reflux Diet Cookbook & Cure Jamie Koufman This book was recommended by my ENT It has been a life saver. Lots of good info on management. Written by an MD.","meta":{"section":"Cooking","utc":1539522005}} +{"text":"#####&#009; ######&#009; ######&#009; ####&#009; **Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6-Quart 1000...** Current $126.14 High $144.70 Low $117.28 Price History Chart | FAQ","meta":{"section":"Cooking","utc":"1415535063"}} +{"text":"Look up #ostrichegg on instagram to see how other people have done giant breakfasts. Some inspiration there!","meta":{"section":"Cooking","utc":1499356473}} +{"text":"no peeling here, eat that skin or don't eat my potatoes.","meta":{"section":"Cooking","utc":"1426565570"}} +{"text":"If a recipe calls for parsley I will replace it with 2.5x as much cilantro plus more for garnish. I spend $75 on cilantro every week. I also just typed \u201ccilantro superfood\u201d on google and apparently its cleansing all the bad toxins and voodoo from my body. If I find a genie my first wish will be to turn all plants into cilantro.","meta":{"section":"Cooking","utc":1550246818}} +{"text":"Almost everything I've put MSG on was better for it except foods that are sweet and fruity. I'd made a jerk paste that was very bright and citrusy with lime juice and zest, and the MSG sorta dulled that brightness. Generally, I use it as a replacement for 1/4 of the salt I'd usually put in a dish. So if I'd normally add 2 tablespoons of salt to a soup, i'd add 1.5 tbls salt and .5 tbls MSG instead.","meta":{"section":"Cooking","utc":1557530875}} +{"text":"That\u2019s kinda fucked up asking you to cook something and then telling you how","meta":{"section":"Cooking","utc":1535828449}} +{"text":"The rosemary and olive oil flavor are probably a separate packet. Just toss that and cook the couscous in some chicken stock and you'll be good to go.","meta":{"section":"Cooking","utc":1455314828}} +{"text":"Yes, but I think Canola oil tastes better. You can use Corn oil too, but it will definitely bring in its own flavor. Edit: The smoke point thing is something to consider. Canola oil has a pretty high smoke point as I remember.","meta":{"section":"Cooking","utc":"1360979525"}} +{"text":"Yeah, I read that. It was awful. Really bizarre. She had this strange quasi-sexual view of butchery, and bragged about how exciting it was when she was out with her lover and got recognised by a fan who assumed he was the husband. At the end of the book she decided to ditch her lover and stay with her husband, but by then he was having an affair too. So I don't know what happened to them after that.","meta":{"section":"Cooking","utc":1555110130}} +{"text":"All four of my grandparents were in the Holocaust. They knew how to get by on next to nothing. So when they had access to decent foodstuffs it came out pretty good. Also the experience. Having 30+ years to tweak your recipe.","meta":{"section":"Cooking","utc":1554478216}} +{"text":"Fuck this. You heard splendid table talk about this and now you're karma whoring.","meta":{"section":"Cooking","utc":1546508712}} +{"text":"Chinese! It's literally the only time I eat leftovers, because I have issues.","meta":{"section":"Cooking","utc":1555803181}} +{"text":"Nope. Things with broccoli still taste like broccoli.","meta":{"section":"Cooking","utc":1556501701}} +{"text":"Secret 70's weed stash discovered. +100 experience points.","meta":{"section":"Cooking","utc":"1432142847"}} +{"text":"I've never made it myself but I can seriously put away some spanikopita.","meta":{"section":"Cooking","utc":1539995539}} +{"text":"I think that article brings up some really good points. If you own some things from when you had money, and you can't really make ends meet if you sell them, why shouldn't you be able to keep them? They were poor, but they were floating; if they were in danger of bankruptcy, it'd be a bit different, but they were still able to maintain some things. Why should they feel ashamed for that?","meta":{"section":"Cooking","utc":"1420350756"}} +{"text":"Put them all in a blender. Smoothie. Win-win.","meta":{"section":"Cooking","utc":1513311993}} +{"text":"It's okay in the cupboard. The life extension in the fridge is neglegable.","meta":{"section":"Cooking","utc":1550845862}} +{"text":"No, The only advantage I see to controlling with the phone is not having to look up temps for food. To me this isn't that big of a feature I need since it varies from recipe to recipe. It doesn't have a holding temp for once it's timer is done, but you could always set it manually.","meta":{"section":"Cooking","utc":"1413137947"}} +{"text":"it depends on what type of tofu you have. soft tofu is very delicate so i would advice against deep frying it. but if you have firm tofu you can deep fry them or just pan fry them with a little bit of oil. serve deep fry tofu with some hoisin and sriracha sauce on the side to dip would be a easy way to enjoy them.","meta":{"section":"Cooking","utc":"1370940983"}} +{"text":"Indian food is a good option because you don't have to rely on meat substitutes and such that are often going to be off-putting to non-vegans. I like this recipe for rajmah (kidney bean curry) that you can make in a slow cooker, so it's also good to bring to a potluck because you can just heat it back up and keep it warm in the crockpot. I've made this recipe with butter as directed, and with canola oil instead to make it vegan -- cut down on the hot peppers in the vegan version or else I think it's a bit too spicy for a lot of people, the dairy in the original version helps calm down the spice a bit.","meta":{"section":"Cooking","utc":1474814698}} +{"text":"According to the wikipedia page, it's mostly a Chinese Diaspora dish, which varies depending on region and country. They don't have any information about chow mein actually in China. Of note, it says: >Food historians and cultural anthropologists have noted that chow mein and other dishes served in Chinese American restaurants located away from areas without any significant Asian American population tend to be very different from what is served in China and are heavily modified to fit the taste preference of the local dominant population. However, take that with a grain of salt: this wikipedia article is giving me a few red flags, and may not be a very well sourced article, at least as far as history of the dish (as we know, the quality of wikipedia pages sometimes varies).","meta":{"section":"Cooking","utc":1494952779}} +{"text":"I\u2019m raising bourbon reds... 1at year....how are the leg tendons like tooth picks","meta":{"section":"Cooking","utc":1541816950}} +{"text":"This sounds awesome and I think it'll be prepared in our kitchen one day soon. Thank you!","meta":{"section":"Cooking","utc":1463148835}} +{"text":"I keep the turkey leftover for the sandwiches and the bones (with a little meat on it) which I used for making delicious porriage/Asian soup. I put all the gelly things/ juice form the turkey to the soup too. It is so yummy. If you are interested to know how to make it, here is the link: https://www.epicurious.com/recipes/food/views/chinese-chicken-and-rice-porridge-congee-103051 I just wonder how people in here treat with the leftover?","meta":{"section":"Cooking","utc":1545931731}} +{"text":"I love za'atar, but the form of it I acquired a taste for doesn't actually have sumac in it. (Not that I object to sumac. I recently made a point of trying it..)","meta":{"section":"Cooking","utc":1495084507}} +{"text":"Yeah. I elevate them from the plate to my mouth hole.","meta":{"section":"Cooking","utc":1513375140}} +{"text":"Wow. TIL. Never would have expected that.","meta":{"section":"Cooking","utc":1555600961}} +{"text":"kikoman is a great brand actually","meta":{"section":"Cooking","utc":1530221854}} +{"text":"The big difference, as you probably know, is that when you simmer bones, you extract all the gelatin, plus you get the collagen from any connective tissue that is on the bones. Both providing flavor and more importantly, body to your stock. With vegetable broth you can emulate this with the addition of agar agar.","meta":{"section":"Cooking","utc":"1415610375"}} +{"text":"I'm just curious, why did you post this comment?","meta":{"section":"Cooking","utc":"1363976631"}} +{"text":"healer of sauce what?","meta":{"section":"Cooking","utc":1514876105}} +{"text":"Yep! Sometimes I add sugar, but not to my last batch.","meta":{"section":"Cooking","utc":1541862587}} +{"text":"Going to try this. Sounds great!","meta":{"section":"Cooking","utc":1465851903}} +{"text":"I will post you black beans if you want.","meta":{"section":"Cooking","utc":"1420868980"}} +{"text":"There was a time I used MSG quite a bit myself. However, I discovered that the food made without was far better. Of course, it may simply be a case of misuse or overuse for some, but generally if you are asking for assistance from r/cooking I expect better answers than MSG.","meta":{"section":"Cooking","utc":"1412311999"}} +{"text":"ugh i always burn it or undercook it. is there a secret?","meta":{"section":"Cooking","utc":1463079850}} +{"text":"In rouladen sauce","meta":{"section":"Cooking","utc":1540920408}} +{"text":"Chicken liver is tasty! Bird livers (duck, goose, chicken etc.) are totally awesome, compared to pig/veal.","meta":{"section":"Cooking","utc":"1376579045"}} +{"text":"Beef cheek makes the best pulled beef around. Sounds strange but trust me, that\u2019s true barbacoa. Put it on a corn tortilla with some queso fresco and fresh pico and you\u2019re in heaven.","meta":{"section":"Cooking","utc":1547676911}} +{"text":"This is what I'm thinking. The oysters I spent years opening were significantly smaller.","meta":{"section":"Cooking","utc":"1439082768"}} +{"text":"Honey roasted almonds AND peanut butter? That is a whole meal worth of calories in the appetizers, and you are right, it is a very sweet menu. I put in a huge post here for you what I do regularly in our GF house. If you do want to do brownies, it would be nice. I can't tell you how much we miss cakes, cookies and such and to show up to a friends house and have them safe to eat would be a wonderful surprise. I would eat them all, just saying. Oh, slow cooker meat, good, but never wows like a nice piece of seared meat and some sides. I love my slow cooker and it helps keep being GF easy, but I wouldn't serve it if entertaining just because of my own preference. You may be better at the slow cooker than me though. ;-) I do have one very easy and pretty recipe for slow cookers. You could go Mexican and do this: 1 chicken breast for every 2 people (this will be way more than needed but just enough to be safe in case everyone want seconds. 1 large jar salsa per every 4 chicken breasts 1 can rotel of your chosing 1 packet of taco seasoning per every 4 chicken breasts let that slow cook over night have the following: corn tortillas- green cabbage- shred your own cheese- another jar of salsa- beans if needed- tomatoes, onions, or any other taco veg do brown rice in a rice cooker on the side (brown rice and salsa is AWESOME!) When the slow cooker is done after 4-6 hours on high, shred the chicken into the remaining salsa compote and you have fantastic chicken tacos with rice and beans on the side. I do this once a week to make my husband's work lunches. 4 chicken breasts covers about 3 work meals, and 3 family meals for 4.","meta":{"section":"Cooking","utc":"1363884030"}} +{"text":"I would say get the saucepan because it gives you more options. The uses of a Dutch oven and a pressure cooker overlap quite a bit (although obviously the pressure cooker would be much quicker). The saucepan is less specialized and I think youd end up using it more. That being said, I would definitely advocate for making space for both if possible, just because pressure cookers are really fun. But that specific one you linked is needlessly expensive.","meta":{"section":"Cooking","utc":1494941543}} +{"text":"My partner at the time once mistranslated the amount of salt he needed from an American recipe and but 10 grams in chocolate brownies. It was like eating chocolatey seawater...","meta":{"section":"Cooking","utc":"1410564084"}} +{"text":"be careful not to get super pasteurized milk. I tried it with this and got almost zero curd","meta":{"section":"Cooking","utc":"1328101554"}} +{"text":"Oh god. My rural midwestern born ass loves meatloaf, but my boyfriend is pretty \u201cmeh\u201d on it, so I never make it. Next time he\u2019s out of town for work, I\u2019m absolutely making it. With garlicky mashed potatoes and roasted broccoli.","meta":{"section":"Cooking","utc":1553016659}} +{"text":"I love putting marinated artichoke hearts in my salads. Add a little feta cheese and some black olives. Then I use a light dressing, maybe just a little bit of olive oil and pepper.","meta":{"section":"Cooking","utc":1522359447}} +{"text":"I didn't used to like runny yolks until I started dipping my thick cut bacon in it, give it a shot!","meta":{"section":"Cooking","utc":1483591564}} +{"text":"brulee sugar on your grapefruit with it.","meta":{"section":"Cooking","utc":"1375564543"}} +{"text":"I agree with going by recipe first. It's easy to throw a lot of money away buying up random spices. And having to keep adding to it because you can't possibly buy them all from 1 place. I get my spices from various stores.","meta":{"section":"Cooking","utc":1469395937}} +{"text":"I don't own any knives worth more than about \u00a345, but I've just got one 1000 grit whetstone similar to this one and it seems to do the job fine for me without any overly artisanal skills required to use it. I mainly got it for a small japanese petty knife (photo from google, not my one) that I got whilst in Tokyo, as steels would absolutely destroy it. For proper use you soak it for hours and then set it down and sharpen it using both hands. I'm lazy however, and I've found I can get it razor sharp (for my requirements) by just holding it under a very lightly running tap and sharpening the knife with one hand. That's sacrilege for knife snobs, but works perfectly for my knives and doesn't require a massive work area like traditional sharpening does.","meta":{"section":"Cooking","utc":"1399743346"}} +{"text":"Does iodine salt not draw out meat blood?","meta":{"section":"Cooking","utc":1561895045}} +{"text":"Holy Eggplant parmigiana!","meta":{"section":"Cooking","utc":1540485158}} +{"text":"I make a batter. I think it's super simple like a cup of flour, cup of milk and some seasoning. If you want beer-battered put 1/2 c beer 1/2 c milk. You want the batter to be thick but not lumpy. I need to double check the measurements to be sure, it's from The Better Homes and Gardens Red cookbook binder. I use vidalia onions since we live about 2 hours away from Vidalia, GA and they are always stocked in my Publix. They also have a great flavor since they are sweet. Perfect for onion rings. I like frying in peanut oil, which is something I only started doing recently. But vegetable oil works too for those who may not want peanut oil.","meta":{"section":"Cooking","utc":"1413404030"}} +{"text":"My parents built a 9'x3.5' island in their house and it has 2 inch maple butcher block top. It's so beautiful and amazing to use.","meta":{"section":"Cooking","utc":1501436258}} +{"text":"Thank you everyone for the suggestions, I've got so much to make!","meta":{"section":"Cooking","utc":1551017347}} +{"text":"A very helpful infographic for people who think they can buy kitchen skills.. lol.","meta":{"section":"Cooking","utc":"1390574124"}} +{"text":"Testing my psychic powers... (Whoops!)","meta":{"section":"Cooking","utc":1556822344}} +{"text":"Good tip. I usually use coconut oil for this (muffins, egg muffins, cakes). Do you think it will work for crab cakes?","meta":{"section":"Cooking","utc":1561783721}} +{"text":"This is most Chinese recipes in chinese. They read like: Chicken 400g Soy sauce appropriate amount White pepper appropriate amount Scallions 2 stems Sesame oil not much ....and you're like okay, either this is some secret cultural knowledge that I missed out on or everyone just plays it by ear.","meta":{"section":"Cooking","utc":1555911311}} +{"text":"Quesadillas- versatile, there isn't much you can do to make them inedible, and they create a solid base for some of your lower-level skills. Incredibly cheap, too.","meta":{"section":"Cooking","utc":"1414025781"}} +{"text":"I think the problem lies in not knowing when to stop, not in having a beer for breakfast... Source: Spent two weeks with a group of British tourists on Ibiza.","meta":{"section":"Cooking","utc":"1439659342"}} +{"text":"Really? \"By definition,\" all companies are immoral? Are you thirteen years old or just an idiot?","meta":{"section":"Cooking","utc":"1359770219"}} +{"text":"Why would you say that? Sous Vide allows the sausage fat to soak the sausage all through out the cooking. You loose less flavor to the pan that way. Traditionally, you try to recapture that through turning the drippings into gravy. But as I stated earlier, I got bacon!","meta":{"section":"Cooking","utc":"1425622777"}} +{"text":"Bacon wrapped dates are so good it's stupid.","meta":{"section":"Cooking","utc":"1407949467"}} +{"text":"Hate to break it to you, but that is Teflon coated anodized aluminum. Your cooking surface isn't raw aluminum.","meta":{"section":"Cooking","utc":1489675709}} +{"text":"[posted from toilet]","meta":{"section":"Cooking","utc":"1411139158"}} +{"text":"Whats not to like? Got the cream... Good! Got the jello... Good! Got the beef... Good!","meta":{"section":"Cooking","utc":"1427874248"}} +{"text":"Is there a master list of sauces that people liked/disliked? I really like the ranking that Alton did","meta":{"section":"Cooking","utc":1524788490}} +{"text":"Haha yes, I will definitely be adding apple cider vinegar to the list!","meta":{"section":"Cooking","utc":"1434935286"}} +{"text":"My SO and mom found a kitchenaid mixer for sub $200. I love it! Look around, they're out there.","meta":{"section":"Cooking","utc":"1411884895"}} +{"text":"I'm totally going to make one with pepperoni.","meta":{"section":"Cooking","utc":"1435628042"}} +{"text":"I have a 6 3/4 qt le creuset dutch oven, but I would love a 9 so I could cook larger batches, my regular soup recipes tend to fill close to the top. My mom has this massive one (11qt maybe?) but she does a lot of family gathering and event cooking... I love that thing. Boeuf Bourguignon for 25 = Merry Christmas :)","meta":{"section":"Cooking","utc":"1442350901"}} +{"text":"Worrying about the small details. Don't get me wrong, getting good at cooking is about understanding those details eventually. But I've met some \"armchair chefs\" who obsess over Good Eats and watch Gordon Ramsay videos and read Serious Eats...but they can't even cook properly because they haven't put in the time needed to understand how their oven works or develop the skills needed to properly dice veggies. When you first start cooking, just cook. Things might suck at first, but getting good is a matter of practice and you can't become a good cook overnight.","meta":{"section":"Cooking","utc":1466647386}} +{"text":"I LOVE biryani and we both don't want it to be impossible for someone who isn't a chef so I will keep this one in mind!","meta":{"section":"Cooking","utc":"1445097105"}} +{"text":"Welcome :)","meta":{"section":"Cooking","utc":1550494964}} +{"text":"I was just pointing out that it is ridiculous to say that \"collard greens are better than kale\" when the way you eat collards is with lard. That's like saying X with a ton of butter is better than Y plain. It's not a fair comparison.","meta":{"section":"Cooking","utc":1544971838}} +{"text":"Also, what kind of salt did you use? He's using kosher salt in the video but the directions just say salt. Also, different kosher salts have different densities. Just an fyi if you don't know.","meta":{"section":"Cooking","utc":1561360550}} +{"text":"I'd be OK with cheesecake soaking into the crust, as it would still be a crust and would let things stick together. I assumed melted chocolate would also soak into the crackers though, the way butter does","meta":{"section":"Cooking","utc":1476222062}} +{"text":"No trouble here. Just perfection.","meta":{"section":"Cooking","utc":1525617354}} +{"text":"Ooo, that sounds good!","meta":{"section":"Cooking","utc":"1422212936"}} +{"text":"Got mine at the link below. I love it. I place the tofu in and press snug with my hand while tighten the screws. I then do three half terns on the secrews once there is resistance. More and the tofu might break. If you want the firmest texture you can give another three half terns after ten minutes. Total pressing time for me is fifteen minutes. http://www.amazon.com/gp/aw/d/B00507GC96/ref=mp_s_a_1_1?qid=1436751144&sr=8-1&pi=AC_SY200_QL40&keywords=Tofu+Presser&dpPl=1&dpID=413Y5s6d2FL","meta":{"section":"Cooking","utc":"1436751370"}} +{"text":"That would be bad. :( You wouldn't be eating live bacteria, but you would be eating their byproducts. On the plus side, the resultant food poisoning wouldn't be as severe or last as long.","meta":{"section":"Cooking","utc":1511119246}} +{"text":"All I do is give raw meat a rinse under some cold water in the sink because I don't like the slimy feel a lot of the time that meat has when coming out of the Styrofoam tray from the store, I know there are some bacteria that don't die even at high heats but I am sure this practice does little to nothing and is more of an OCD or personal preference.","meta":{"section":"Cooking","utc":1550753350}} +{"text":"Open. Frickin'. Cabinet doors. My wife has a genetic inability to close cabinet doors. I say genetic, because her sister does the same damn thing! Her sister and husband were at our house visiting (they live a few states away). My brother-in-law and I are the chefs of our respective families, so we decided to do a Marvel Team-Up. In the middle of the kitchen prep, we were flowing around each other perfectly and sister-in-law comes in awkwardly, getting in both our ways at once, grabs a glass from the cabinet, leaves the door open and bumps her way back out. I just looked at him amazed and yelled, \"She does that too?!\" We had a good laugh. I love them anyways.","meta":{"section":"Cooking","utc":1496440331}} +{"text":"That makes a lot of sense. Thanks so much!","meta":{"section":"Cooking","utc":1560877196}} +{"text":"favorite thing to get at the butcher shop is fresh lard. a pound of salami lasts about 2 hours in my house. a pound of hot dogs is what...6-7 of them? eat two, eat two more on a different day, etc. bologna, just fry it up and eat it. I thought you were going to ask about pig knuckles or chicken feet or chitlins or something mysterious! The stuff you got you can just...eat. Or cook and eat. The steaks were the most complex item. Is the bologna a solid chunk, or slices?","meta":{"section":"Cooking","utc":"1421171083"}} +{"text":"This is the only response.","meta":{"section":"Cooking","utc":"1431483598"}} +{"text":"Slice them extra thin with a mandolin, sprinkle cinnamon, and proceed to win.","meta":{"section":"Cooking","utc":"1412524399"}} +{"text":"Ah yes I should have been more clear, i'm not considering this as a way to get around installing an extractor, I came across this water fryer and it piqued my interest so thought i'd ask if anyone has experience with it. I agree with your other points, it doesn't really seem that safe to me.","meta":{"section":"Cooking","utc":1562327069}} +{"text":"This one is much better. I bought a similar larger one from my local Asian market and it works a lot better than that. http://www.amazon.com/gp/aw/d/B007KPU242/ref=mp_s_a_1_5?qid=1407359679&sr=8-5&pi=AC_SX110_SY165_QL70","meta":{"section":"Cooking","utc":"1407359753"}} +{"text":"I would do a salad as first course (you can grab a premade one one) pasta sauce (just made an easy ricotta spinach sauce-google it!) with garlic bread (French bread, chopped up garlic and butter and put in oven-can add mozzarella if you like) and something easy and sexy for dessert (chocolate mousse or berries with whipped cream/ice cream). Keep it simple and she will happy! https://www.budgetbytes.com/2015/05/easy-spinach-ricotta-pasta/","meta":{"section":"Cooking","utc":1495654022}} +{"text":"Pour it on grape nuts.","meta":{"section":"Cooking","utc":1532692281}} +{"text":"Kenji Lopez is the shit, him and Chef John are my favorites","meta":{"section":"Cooking","utc":1469985157}} +{"text":"I made one the other day with brussel sprouts, bacon, shallots, and potatoes. Put a couple of fried eggs on top, and some spicy pepper sauce. Doesnt sound like much, but it was amazing.","meta":{"section":"Cooking","utc":"1438645108"}} +{"text":"I just use this. I can't be bother with graphs or pie charts. I get tired of trying to find things on them.","meta":{"section":"Cooking","utc":1485976077}} +{"text":"Slice, dry on racks in your oven at lowest heat. When dry dip in vinegar and pack in olive oil. Refrigerate, use to make tomato pesto.","meta":{"section":"Cooking","utc":1475369111}} +{"text":"To be honest, this is Farfalle & Cheese. Not Mac & Cheese. Mac refers to macaroni a type of pasta.","meta":{"section":"Cooking","utc":"1336633993"}} +{"text":"Is it wise to combine cabbage and tacos?","meta":{"section":"Cooking","utc":"1333903431"}} +{"text":"I live in a city with a local dairy, so I always get it from them. I'm not the biggest fan of milk, but I started using it a lot more once I moved here. And I have compared dates before, and the local is always better.","meta":{"section":"Cooking","utc":1481303626}} +{"text":"Massachusetts: Lobster(of course), preferably with mussels/clams","meta":{"section":"Cooking","utc":1563844967}} +{"text":"Ikea's quartz is Ceasarstone, and it's probably the best choice I made in my kitchen reno. It's always cool and cold, it's completely non-porous, doesn't require any maintenance, doesn't burn, doesn't scratch. Love it.","meta":{"section":"Cooking","utc":1499959376}} +{"text":"Montreal Steak Seasoning for the easy.","meta":{"section":"Cooking","utc":1531033367}} +{"text":"Pre-minced garlic isn't *terrible*, but it's not as good as the real thing either. The main difference I notice is the pre-minced stuff is usually a lot stronger, and real garlic is more mild and subtle (as subtle as garlic can be anyway).","meta":{"section":"Cooking","utc":"1333486830"}} +{"text":"I use a bit more heat. Also - a larger pan is easier to use to flip unless you have something with really small sides. This is because it's near impossible to get a spatula under the eggs nicely in a tiny pan. I use a smaller pan for scrambles or fried eggs, and a medium one for over easy. If you have a LOT of issues with flipping, just use a pan with a tight fitting lid. Add a splash of water and quickly close the lid. The steam will turn your Sunny Side Ups to more of an over easy egg.","meta":{"section":"Cooking","utc":"1360437014"}} +{"text":"This sounds fantastic. Definitely post the notes.","meta":{"section":"Cooking","utc":"1443186008"}} +{"text":"Its Fusilli Jerry!","meta":{"section":"Cooking","utc":"1433872010"}} +{"text":"We used to get cow's tongue sandwiches","meta":{"section":"Cooking","utc":1453847517}} +{"text":"Or an insensitivity. I get terrible cramps with peppers, because I have trouble digesting the skin.","meta":{"section":"Cooking","utc":"1386252614"}} +{"text":"I was making biscuits and gravy yesterday. I cooked my sausage patties as well as some crumbles for the gravy, I added the flour to make my paste, then I added the milk and it immediately started curdling. The milk had in fact soured. So, biscuits and honey for breakfast.","meta":{"section":"Cooking","utc":1541724306}} +{"text":"It would be good with any crispy form of potatoes, either roasted, fried, chips/fries. It could go well with pasta depending on what type of sauce it has an how big the pieces are.","meta":{"section":"Cooking","utc":1560954693}} +{"text":"This is BBQ sauce from a bottle, grocery store pizza dough, you admitted the cheese is not real cheese and the chicken's been on a boat all day. Why share a photo of this?","meta":{"section":"Cooking","utc":"1373258655"}} +{"text":"Bigos (aka hunter's stew) is one of those things that can be quick or slow. The longer it cooks, the more its flavor profile changes. An hour is plenty of time to have a serviceable meal on your plate. The pork would be cooked through, and while not pullable, it'd be reasonably tender. The sauerkraut would mellow out too. Leave it simmering for a day, on the other hand, and you're left with rich, tender mush to be eaten with a spoon. Crusty bread is a must-have either way. :-)","meta":{"section":"Cooking","utc":1448957191}} +{"text":"I feed the veggie leftovers/cuttings to my dog after I micro them. Not as good as your 'chips', but noteworthy for /r/frugal and healthy for dog as well","meta":{"section":"Cooking","utc":"1334771594"}} +{"text":"A Y vegetable peeler if you can't handle a mandolin.","meta":{"section":"Cooking","utc":1544381194}} +{"text":"Zucchini!","meta":{"section":"Cooking","utc":1490477509}} +{"text":"Instead of meat, potatoes and 2 veg, just leave out the potatoes. Substitute another veg dish like cauliflower cheese, steamed broccoli with sesame oil, mint peas, mushy peas, roasted parsnip, polenta or grits. If discrete bits of rice/grains is the problem, you could try various forms of sticky rice or dishes like paella or jambalaya where the rice is cooked together with the sauce . Indian cooking has various 1-dish curries, including potato or cauliflower. Saag aloo is a delicious potato, garlic and spinach dish. How do you feel about cottage pie, shepherd's pie, fish pie?, all of which are topped with mashed or scalloped potatoes. Potatoes dauphinoise is a nice healthy option (ahem). Potatoes Lyonnaise is delicious.","meta":{"section":"Cooking","utc":1465857409}} +{"text":"Good article. Thanks!","meta":{"section":"Cooking","utc":"1391145621"}} +{"text":"Maybe this is a dumb question, but is mirin or sake an acceptable substitute for the liaojiu? Or would that be too sweet.","meta":{"section":"Cooking","utc":1496178414}} +{"text":"The other variety of sauce you're probably thinking about is with salted plums. Also as you know this dish is a variant if the everyday dish of just steaming certain porky boney parts (not ribs) with minced garlic, black beans, soy sauce, rice wine, sugar, starch and oil.","meta":{"section":"Cooking","utc":1525817848}} +{"text":"It went from 3 stars - RECOMMENDED to 1.5 stars to RECOMMENDED WITH RESERVATIONS. Emerileware, Calphalon and Cuisinart are all recommended over Tramontina now. **Tramontina 12-Inch Tri-Ply Clad Fry Pan** ----------------- This updated 12-inch skillet from Tramontina has almost a wok-like bowl shape, and while the pan worked well for making cr\u00eapes, letting testers swirl the batter to an even thickness easily, its narrower 8-inch cooking surface was too small. It didn\u2019t accommodate all eight pieces of a 3\u00bd-pound chicken and was a tight squeeze for two 12-ounce steaks. The brushed finish of the interior, another modification to the pan, was hard to clean after we seared steaks. http://www.cooksillustrated.com/equipment_reviews/1396-inexpensive-12-inch-skillets","meta":{"section":"Cooking","utc":"1412795761"}} +{"text":"> Actually talk to her about it in a calm, adult manner. Some people don't understand or care. I've asked my wife very nicely a number of times not to cut on the granite with the knives, and she always says she won't do it again, but it never changes. Soon, the knives will no longer be able to be sharpened any further so I'll just throw them all out and we won't have knives until she buys new ones. That will piss her off, but it might be the only way for her to understand that they have a lifespan, and using them on granite shortens the lifespan.","meta":{"section":"Cooking","utc":"1446004851"}} +{"text":"Tabouli with pita an baba ganoujh! For tabouli I prepare one cup dry bulgur wheat or quinoa, then dice up about five roma tomatoes, slice one bunch of scallions, mince 3-4 cloves garlic, chop ~2 bunches of curly parsley, about two tbsp fresh mint, then toss with the juice of three lemons and about 3-4 tbsp olive oil. Season with salt/pepper. Let it sit a few hours before serving. For baba ganoujh, quarter two eggplants, then rub with olive oil, season with salt/pepper, roast for ~45 minutes or until tender. Once tender, skin then mash the eggplant. Add ~1/2 cup tahini, juice of 2-3 lemons, some cumin, a few minced garlic cloves, then stir it all up. Season with salt/pepper to taste. Toast up some pita, spoon the baba ganoujh into the pita, fill with tabouli, then add some cucumber, maybe some falafel balls if you're feeling ambitious. I like to top with a simple home-fermented pepper sauce.","meta":{"section":"Cooking","utc":"1413879452"}} +{"text":"Don't worry fam, I got it","meta":{"section":"Cooking","utc":1479219327}} +{"text":"Isn't that kinda the same as saying this subs love of \"it probably needs more salt\" would be shilling too.","meta":{"section":"Cooking","utc":1522416571}} +{"text":"The wife and I had a hankerin' for curry this weekend. We decided to go all out and make the curry powder from scratch. We watched several cooks (including Manjula) and settled on Vah Chef. We went to the local Indian grocery and got all the whole spices (ridiculously cheap BTW) and roasted our first curry powder. It was so unbelievably good! We're making more on Wednesday! Just funny the coincidences.","meta":{"section":"Cooking","utc":"1420523049"}} +{"text":"> I wouldn't go as far as just leaving residual grease in the pan for next time. I never said to do that. You wipe the grease out and use a scraper to get off any stuck food bits. You can rinse with water if you need to but then you have to dry on a burner.","meta":{"section":"Cooking","utc":1553435467}} +{"text":"Tried to make a sauce with the rest of my IPA. Turns out once the water is reduced, all that's left is the oh so bitter biterness, who knew?","meta":{"section":"Cooking","utc":1524473146}} +{"text":"...or because of the (nitrogen?) gas they're pumping into the package to maintain the red color. If you see the \"don't trust the color of this meat, trust the Use By date\" sticker - that's why.","meta":{"section":"Cooking","utc":"1427827295"}} +{"text":"Uh... I dont think so... but now that you say that I am *terribly* curious.","meta":{"section":"Cooking","utc":1502117312}} +{"text":"Perfect! The food isn't sticking, but the oil was burning. I think it was a matter of not adding enough oil. I added probably a couple of tablespoons and would swish it around the pan instead of fully covering the bottom of the pan. Additionally, is it normal for the oil to smoke some? Usually right when I add the oil in the pan it starts to smoke. Thank you very much","meta":{"section":"Cooking","utc":1465234635}} +{"text":"I just put however much I want haha","meta":{"section":"Cooking","utc":1530209481}} +{"text":"Double Fry. once at lower temp to cook, second at higher temp to crisp","meta":{"section":"Cooking","utc":1548707644}} +{"text":"in my experience these things are easy to overcook and dry out. we always do a few minutes less than recommended, even! maybe your oven isn\u2019t functioning properly?","meta":{"section":"Cooking","utc":1540991222}} +{"text":"god damn kermits, get dragged in there for a piece of pie which I love every time I'm in the keys then the gf spends the next hour shopping for shit i'm going to have to carry.","meta":{"section":"Cooking","utc":1559227189}} +{"text":"Thin crappy foil does.","meta":{"section":"Cooking","utc":1496097501}} +{"text":"Goodness gracious.","meta":{"section":"Cooking","utc":"1439154186"}} +{"text":"Throw some toasted walnuts, orange juice, and orange rind in there and you're gourmet as fuck","meta":{"section":"Cooking","utc":1476096482}} +{"text":"Hmmm... Yeah, the logistical issues of a giant souffle do seem very real. Is there something else chocolaty I might be able to make? Actually, thinking about it I wouldn't need to feed 20 people. Several of us go up a day so I'd really only need to feed a fraction of that.","meta":{"section":"Cooking","utc":1495049366}} +{"text":"Mirin. It has a tiny amount of alcohol in it but it's not something you would ever want to drink and it comes in tiny bottles so you wouldn't even get drunk if you drank the whole thing anyway.","meta":{"section":"Cooking","utc":1549002240}} +{"text":"Don't disturb/stir the batter after letting it sit in the fridge. Fluffiest. Pancakes. Ever!","meta":{"section":"Cooking","utc":1456342546}} +{"text":"I meant mirin, it's a japanese sweet wine cooking thing that adds a nice, light, delicate flavouring to shit. For example, I think a lot of the sweetness in sukiyaki comes from mirin. This is actually just my personal shopping list lol it's stuff I need RIGHT NOW but I don't have a car and the closest asian supermarket is pretty far :(","meta":{"section":"Cooking","utc":"1329593212"}} +{"text":"A little bit of cream cheese and a jalapeno slice or bit of green chile, fold, and fry 'em up. Yum!","meta":{"section":"Cooking","utc":"1407985022"}} +{"text":"Well North Carolina is mostly just your standard southern food. But there is a certain style of bbq with particularly vinegary sauce that's unique to this state. I'd suggest trying some NC BBQ.","meta":{"section":"Cooking","utc":1563819692}} +{"text":"Oh yeah, beef bones can withstand a long time. Google \" bone broth for more info. P.S. I second the tip to roast the bones beforehand.","meta":{"section":"Cooking","utc":1521330790}} +{"text":"Maybe use in a carbonara.","meta":{"section":"Cooking","utc":1489846378}} +{"text":"Pinterest","meta":{"section":"Cooking","utc":1514318896}} +{"text":"Were you guys poor? I don't understand how any normal person would think corn as the meal would be satisfying or filling.","meta":{"section":"Cooking","utc":1510813351}} +{"text":"They were a set for $60 and I trust the AC name and can't afford their stainless yet.","meta":{"section":"Cooking","utc":1455920064}} +{"text":"I'm on the fence. The only upside is that food doesn't burn on one side (if it has a rotating basket). The down side is it does take up a lot of space and a pain to clean after every use.","meta":{"section":"Cooking","utc":1557419506}} +{"text":"I don't have big enough of a pot thus I would need to boil it in about 3 batches without risking sticking or if I see they fall apart maybe even an hour.","meta":{"section":"Cooking","utc":1531402126}} +{"text":"When the fridge is looking pretty empty I'll whip up something I call Crazy Rice. Basically I'll take the odd bits of fresh vegetables or leftovers that I have then chop them up and saut\u00e9 it all together. I put that mixture over rice and add an over easy egg or two. The yolk makes a bit of a sauce when you mix it all together. My favorite version had been ham, sweet potato, green pepper, onion and cheddar cheese.","meta":{"section":"Cooking","utc":1457381990}} +{"text":"eggs. eggs. eggs. Any kind of eggs. Basically breakfast for dinner.","meta":{"section":"Cooking","utc":"1435883629"}} +{"text":"Scallions","meta":{"section":"Cooking","utc":1533238719}} +{"text":"I know!","meta":{"section":"Cooking","utc":1539279004}} +{"text":"This is the kind of recipe I like. This I can do.","meta":{"section":"Cooking","utc":1498154280}} +{"text":"the devil's herb: cilantro.","meta":{"section":"Cooking","utc":1554162624}} +{"text":"The bones are totally okay to eat, and they have calcium. The crunch just weirds me out a bit.","meta":{"section":"Cooking","utc":"1441067579"}} +{"text":"Salted caramel baking chips. 100x better than mixing in mnms or chocolate chips.","meta":{"section":"Cooking","utc":1549073633}} +{"text":"Anywhere is a reasonable place to start if it seems tasty to you. Chicken Tikka Masala is arguably a British dish evolved for the UK Indian restaurant scene but it's using the same flavours and I don't think people should be slaves to authenticity.","meta":{"section":"Cooking","utc":"1348716457"}} +{"text":"Why does that work better?","meta":{"section":"Cooking","utc":1546034727}} +{"text":"do you ask for \"sushi grade\" at a locsal fish market? (not really a market, the ones near me are like small butcher shops for fish) is it an actual rating or would you just have to take their word that it's sushi grade?","meta":{"section":"Cooking","utc":1529446776}} +{"text":"Here's mine. No Crybabies Chili (Approximately 1 gallon) 1 lb. Beef stew meat or steak, NOT GROUND BEEF 1 lb. Pork stew meat or pork chops, NOT GROUND PORK 2-3 large jalapeno peppers (including seeds) 1-2 habanero peppers (including seeds) 1 large onion (yellow or white, not sweet) 1 large can Bush's chili beans (24 oz) (mild, or hot) 2 cans stewed tomatoes, NOT diced, crushed, chopped, or whole tomatoes (15 oz.) 3-5 cloves of fresh garlic Oregano Cumin Black pepper Cayenne pepper (optional) 2-3 bottles of your favorite beer (optional) Chop the meat into smaller pieces (~1 inch cubes), removing excess fat. Chop up the onion and Jalapeno peppers and garlic Open and begin drinking the first beer. Brown the peppers (only the jalapenos), onions, garlic, and meat in the pot you will be making the chili in. While the meat is browning, drain the tomatoes and chop them up (I put them into a large metal mixing bowl and use two knives to chop them. Using a blender or food processor it gets too watery) When the meat is browned do NOT drain, lower the heat to low-low/medium and pour in the tomatoes and chili beans (don't drain the beans) Stir well. By this time, the first beer should be gone, open and begin drinking the second. Add the pepper, cumin, oregano and cayenne pepper (if you use it) to taste. I use a lot of pepper and cumin, about 5 tablespoons and about 9 tablespoons of black pepper, very little oregano, maybe a teaspoon. Once the taste is right with the cumin, black and cayenne pepper, chop up the habaneros and add to the pot and stir well. Now it\u2019s time to go and rest and give the meat, beans, tomatoes, onions, garlic, peppers and spices some time to get to know each other. Allow the chili to cook over low heat (uncovered) for as long as you want (at least 2 hours up to >5), stirring occasionally. If it starts to become too thick, cover it and continue to simmer. To make less hot (but why would you want to?!?), leave out or reduce the number of habaneros and/or jalapenos","meta":{"section":"Cooking","utc":1548089465}} +{"text":"Poach them in wine, serve over salad greens with a nice wedge of that brie and maybe a Dijon vinaigrette.","meta":{"section":"Cooking","utc":1450822806}} +{"text":"Ah, thanks. I write and read in English on the webz almost as much as I speak Italian every day, but sometimes I just don't know word or a how to express a concept and end up using an overly complicated metaphor instead ahah","meta":{"section":"Cooking","utc":1492027122}} +{"text":"Ok, tri-tip is the cut. First served in Long Beach in the early 50\u2019s. Central Coast started cooking it over oak with a garlic rub and that\u2019s the Santa Maria bbq. But it\u2019s all over the state and rare outside it. In SoCal, it\u2019s usually cooked more traditional bbq style (technically grilled) or Mexican flavors. I have never been in a supermarket, Costco, Whole Foods or butcher shop that didn\u2019t carry it. If you grew up in Ca, you have had it in tacos, cook outs, bbq\u2019s etc and didn\u2019t realize it. Unless you were raised by vegans.","meta":{"section":"Cooking","utc":1563875666}} +{"text":"Hash. My husband just made us some this morning with bacon, potatoes, tenderloin tips, and some mushroom ravioli filling. All stuff we wouldn\u2019t have been able to eat as a full meal on its own (except the potatoes I guess- that\u2019s just a pantry item for us)","meta":{"section":"Cooking","utc":1556471315}} +{"text":"Leek soup is one of my all time favs, leeks/potato in even proportion, water, saltnpepper Also flour and deep fry they are killer","meta":{"section":"Cooking","utc":1550611932}} +{"text":"I go grocery shopping whenever I need something as opposed to setting aside a day to do bulk shopping. So if I'm going to make cod poached in tomatoes for dinner, that's what's on my list.","meta":{"section":"Cooking","utc":1528051081}} +{"text":"I love the goalposting here. Just take your opinions and fuck off, this isn't the place for your grandstanding.","meta":{"section":"Cooking","utc":1555042943}} +{"text":"Check out fruit sweet rolls - they're like cinnamon rolls but filled with fruit instead of cinnamon. My friend made a batch awhile ago and they were a big hit.","meta":{"section":"Cooking","utc":1543558162}} +{"text":"We are going with this plan. Glad to hear the pro's agree with us and I guess we will se in the next couple days when we get there","meta":{"section":"Cooking","utc":1532279085}} +{"text":"Fruit parfait with fresh fruit. Cut veggies with sour cream dipping sauce. Cold cut sandwiches. Bread dough to bake at home with parents. S'mores. Salad dressing for salads.","meta":{"section":"Cooking","utc":"1384096897"}} +{"text":"Have you tried roasted brussel sprouts? I hated them before, but found they just weren't being prepared in a good way. Cut each sprout in half, toss with red pepper flakes and extra virgin olive oil, roast at 375 with garlic until tender, about 40 mins. Delicious!!","meta":{"section":"Cooking","utc":"1336922859"}} +{"text":"It's not gonna melt the steel or anything but the abrasives in dishwasher detergent will absolutely *wreck* the edge of the blade.","meta":{"section":"Cooking","utc":1562521398}} +{"text":"Thanks!","meta":{"section":"Cooking","utc":1457045457}} +{"text":"Sounds like too much water might be the culprit, then. Are you using just enough to cover the bones or more than that?","meta":{"section":"Cooking","utc":"1441298340"}} +{"text":"Depends on the style. Hop forward beers lose a lot of flavor if they aren\u2019t fresh. Malty or high alcohol beers fare somewhat better. Cans or bottles? Bottles are more likely to oxidize in which case dump it, it will taste like moldy basement. Cool or warm storage? Cool storage is better for the shelf life in general. If it\u2019s worth saving, just taste it and see what you think. Even expired it won\u2019t be unsafe to drink, just may not taste very good. If it tastes ok, use it for deglazing or just drink it.","meta":{"section":"Cooking","utc":1547591621}} +{"text":"The idea is to end fermentation prematurely so that its soda/pop/coke and not an alcoholic beverage. He'd only need to add more sugar if all of the previous sugar had been fermented out, in which case this wouldn't be soda anymore.","meta":{"section":"Cooking","utc":"1355166539"}} +{"text":"I myself love that smell...I'm sorry that it affects you like that","meta":{"section":"Cooking","utc":1555821089}} +{"text":"Ive been told that rinsing chopped onions before storing does well for them. Its apparently what thr food suppliers do. Garlic can be chopped or minced and stored in oil. Carrots can be peeled and stored in containers in water in the fridge. Though as someone stated previously, in a proffesional kitchen this type of work is generally trivial and if you need to prep all this just to do one meal or such well, you wont last long.","meta":{"section":"Cooking","utc":1547239121}} +{"text":"I came in here looking for an ant recipe, and you, ma'am, did not dissapoint. Bravo!","meta":{"section":"Cooking","utc":1516592459}} +{"text":"I'm going to have to try this and compare it to my brother-in-laws tacos. Maybe I can hang with the big tacos.","meta":{"section":"Cooking","utc":"1432857759"}} +{"text":"... but they're supposed to stick a little. I mean, it's right in the name. IMO, stainless steel seems to give them the best caramelized bottoms.","meta":{"section":"Cooking","utc":1497499550}} +{"text":"Yeah we laughed about that. Cool to see how they made them.","meta":{"section":"Cooking","utc":"1346858534"}} +{"text":"my dad always told me to put a couple ice cubes on a tray on a lower rack than your bread to give you perfectly crispy crust. I don't make bread but he does it every sunday and its really flippin' good so I'd take his word for it.","meta":{"section":"Cooking","utc":1459054591}} +{"text":"As much Brie as I could possibly carry.","meta":{"section":"Cooking","utc":1458114735}} +{"text":"I base it off what I have or want to eat. A simple google and scroll through of a couple relevant recipies, and then just base what I cook off that. I dont actually follow a recipie, just gets me going in the right direction. I know the tastes of those I cook for and my own, as well as what I have on hand/ what needs used up. Ill modify and vary from there. I dont really care about authenticity, I just want good food and dont want to waste any ingredients.","meta":{"section":"Cooking","utc":1531226293}} +{"text":"Chilli in a slow cooker.","meta":{"section":"Cooking","utc":1543900125}} +{"text":"\ud83e\udd26\u200d\u2642\ufe0f \ud83d\ude02 \ud83d\ude0e\ud83d\ude18","meta":{"section":"Cooking","utc":1559326034}} +{"text":"This may be unpopular, but I have a few Mercer knives (which I purchased from ACE Restaurant Supply in ATX) and I LOVE them. They're affordable and perform well. Maybe not 100% balanced but really good for the price. ETA: The knives I have are from the Genesis line. Dig 'em.","meta":{"section":"Cooking","utc":1472181836}} +{"text":"Since you asked about both: In my charcoal grill - I like lump charcoal. It burns hotter and faster but that\u2019s not a bad thing. In my BBQ - Kingsford charcoal briquettes. They\u2019re easy to light and burn forever, so I don\u2019t need to keep adding more. Also they don\u2019t burn as hot so it\u2019s easier to keep a good smoker temp for low and slow.","meta":{"section":"Cooking","utc":1532990487}} +{"text":"Bread isn't a sandwich ingredient though. If you asked for a pizza with one topping you wouldn't just get a pile of pepperoni in a box, so a one ingredient sandwich isn't just a bap.","meta":{"section":"Cooking","utc":1499188507}} +{"text":"Really nice! Beautiful.","meta":{"section":"Cooking","utc":"1404324083"}} +{"text":"You have to be pragmatic about it as well. Someone who scarcely knows anything about mycology still can probably tell the difference between a pored mushroom, and one with gills. What's the worst fate you can meet by consuming the wrong bolete or suillius? You shouldn't out of principle, but it's pretty much always going to be safer than foraging for, say, a blusher, or even oyster mushrooms - no matter how much of an expert you are.","meta":{"section":"Cooking","utc":1547863732}} +{"text":"Wow, those are the most disgusting greaseballs I have ever tasted, 0/10.....","meta":{"section":"Cooking","utc":"1434055493"}} +{"text":"Despite the shockingly low resolution, that video, with several pauses and rewinds, taught me how. Most videos about \"deboning chickens\" really mean breaking it down, not removing all the bones but leaving it whole for a ballotine.","meta":{"section":"Cooking","utc":1483928538}} +{"text":"> Especially now that we have so many latinos in the US. Wait, what?","meta":{"section":"Cooking","utc":1553276227}} +{"text":"Once you boil the gravy it'll be fine. That said, flavor-wise that marinade doesn't look like it'll be ideal as a gravy for sides. Too sweet with the sugar and bourbon. It would probably convert into a pretty good BBQ sauce/glaze though.","meta":{"section":"Cooking","utc":1560444933}} +{"text":"Mojitos! Lime juice, mint, white rum, simple syrup, seltzer, ice.","meta":{"section":"Cooking","utc":"1415490218"}} +{"text":"Pro here. Hell yes we use them for almost all of our Mise en Place. Total lifesaver.","meta":{"section":"Cooking","utc":1473479928}} +{"text":"I too love Italian food.","meta":{"section":"Cooking","utc":1494499600}} +{"text":"Can't lose either way. If I go somewhere for a lobster roll and all they have is Maine style, it's not like I'm going to not order a lobster roll.","meta":{"section":"Cooking","utc":1544029159}} +{"text":"I have a 36\u201d glass cooktop, $800 on sale. It\u2019s pretty fancy, and pretty.","meta":{"section":"Cooking","utc":1546685018}} +{"text":"I love heavy cream in coffee too.","meta":{"section":"Cooking","utc":1548688659}} +{"text":"Fuck y'all! I'm out!","meta":{"section":"Cooking","utc":1554190810}} +{"text":"Haha that's awesome! I love both kinds of dip, and I love how everyone puts their own spin on it. I like to do half ranch / half blue cheese dressing, or just ranch + blue cheese crumbles. I've also had it with canned chicken and with rotisserie, both were surprisingly good. At my former job I was super excited when someone brought it in for a potluck. I'd never had it before then and was like *\"What is this marvel of deliciousness?!?\"* After the potluck was over I asked if I could take a little cup home with me, and then packed some in a disposable coffee cup covered with napkins just so I could eat it later with chips for dinner, haha. It's surprising the neat tasty dishes you find at potlucks you never thought of trying. One I had was grape salad with butterfinger pieces (weird but really good), and another was doritos corn dip. As a fellow buffalo dip lover, I'd hug you too if you brought it to a party, haha!","meta":{"section":"Cooking","utc":1548556218}} +{"text":"NJ porkroll egg and cheese on a Kaiser roll. Egg has to be runny.","meta":{"section":"Cooking","utc":1563826627}} +{"text":"Sure thing, here is the recipe for a single drink: * 1 egg white * 2 oz earl grey infused gin (see below) * 1 oz simple syrup * 1 oz lemon juice Add all ingredients plus some ice in a bar shaker, shake vigorously and then pour into your martini glass, careful to ensure that no ice gets in. For the gin, you literally steep earl grey tea bags inside a bottle of gin. For a 26oz bottle, I usually use 4 tea bags and let it steep for around 4 hours. After that, strain the gin to remove the tea bags and then pour it back into the bottle. The recipe was obtained from a local bar, and these are the specific tea bags they use (and that I use too since the difference between them and a normal earl grey is very noticeable).","meta":{"section":"Cooking","utc":"1353188644"}} +{"text":"Yeah my parents got the hot and sour soup, and couldn't finish it. And my stepdad LOVES spicy shit. Red Pearl is really good though.","meta":{"section":"Cooking","utc":"1392086714"}} +{"text":"Stock cubes are used in restaurants more than you'd know.","meta":{"section":"Cooking","utc":1548121708}} +{"text":"WELL FUCKING SAID","meta":{"section":"Cooking","utc":"1329196397"}} +{"text":"I really only use unsalted butter for baking where it is much more important to be able to control your salt content because it is more difficult to recover from. I don't use much salt at all in dishes I cook that contain butter so I don't need to keep two kinds of butter in my fridge.","meta":{"section":"Cooking","utc":"1432567612"}} +{"text":"ok...bump up the oil to be olive oil and kick up the oven temp to 450...make sure the potatoes are DRY DRY DRY well patted dry after you sliced them super thin on a mandolin. Slice them into ice cold water so they don't turn brown and lose some starch, and then lay them out on paper towels and roll them up and squeeze out that water...then unroll, lay on a sheet tray and spray liberally with olive oil to coat them well and season..then bake at 450F for about 20-25 min turning your rack once half way.","meta":{"section":"Cooking","utc":1549568762}} +{"text":"I'm from Ontario. If we only ate seasonal fruit/veg everything we ate all winter would be pickled or preserved which would get old after a while. A lot of our food comes from California, all year round which is a little weird because we have some excellent farm land but most of it seems to go to corn.","meta":{"section":"Cooking","utc":"1336966683"}} +{"text":"Roasted Garlic. Instead of roasting whole or cut heads of garlic, take peeled garlic cloves, put in small oven proof pan and just barely cover with oil. Roast in oven covered with foil 15-20 min 350. I find when I used to roast the actual heads that it was difficult to squeeze all the garlic out of the peel. I have found this to work much better.","meta":{"section":"Cooking","utc":"1344806167"}} +{"text":"I have the larger model same color..you will miss it - it is wonderful..","meta":{"section":"Cooking","utc":1516752952}} +{"text":"it's a good solution for everything!","meta":{"section":"Cooking","utc":1543062584}} +{"text":"Aioli is a great idea!","meta":{"section":"Cooking","utc":1561939551}} +{"text":"> He has all the necessary tools to heat, treat, and cut metal. Just bear in mind that \"cutting metal\" is a very broad topic. I used to work in an aerospace machine shop with a $10,000 bad ass band saw I'd used to cut through part of an aluminum engine block once... and I probably wouldn't bother trying to saw through a kitchen knife, short of buying some really good (and likely expensive) blades. Especially if he's only been doing this stuff for a year or so. Things that work great for aluminum don't do as well for mild steel. Things that work for annealed alloy steel don't fly for hardened, etc. See how it goes...","meta":{"section":"Cooking","utc":1505146993}} +{"text":"Maangchi. Her hotteok recipe, among many others, is the real deal. And very accessible.","meta":{"section":"Cooking","utc":1484285678}} +{"text":"We would use decigram but much less often, deciliter though is the standard but we use centi and mili regularly as well.","meta":{"section":"Cooking","utc":1466729414}} +{"text":"Safety issues aside from using straight alcohol in a pressure cooker, I just can't imagine that's going to taste very good. It's going to be soooo boozy... I could be wrong though, so don't let us dissuade you from trying it. Assuming it's safe, what the worst that could happen? You ruin a few ribs and waste a bottle of brandy. Do it in a dutch oven to be safe, and let us know if it worked!","meta":{"section":"Cooking","utc":1465578488}} +{"text":"From much the same back ground myself and our secret was a lot of black pepper and a few shots of hot sause as the beef mix is cooling we also added butter the same time the cabbage goes in.","meta":{"section":"Cooking","utc":"1430335032"}} +{"text":"Yuuussss but i think that recipe calls for a bajillion spices, no?? :(","meta":{"section":"Cooking","utc":1551420234}} +{"text":"it's also lethally toxic in large quantities.","meta":{"section":"Cooking","utc":"1353982828"}} +{"text":"Cauliflower. My parents used to steam it and it smelled like rotten farts. Then I tried Indian crispy cauliflower (Gobi 65) and my whole world changed.","meta":{"section":"Cooking","utc":1546368079}} +{"text":"I went a restaurant before and one of the side dishes was this AMAZING carrot puree/mash. Maybe you could look up some of the recipes? I loved it a lot but have yet to find something that is exactly the one in the restaurant.","meta":{"section":"Cooking","utc":1520700482}} +{"text":"Here is what I use! I'd add more pasta though, I like it to have a lot of sauce. If you didn't want to bake it, just cook the cheese sauce for longer, and make sure the pasta is cooked through before adding it. 2 cups macaroni 1/4 cup butter 1/4 cup all purpose flour 3 cups 2% milk 3/4 tsp salt 1 1/2 tsp worcestershire sauce 2 cups shredded old cheddar Cook macaroni (not all the way! make sure its al dente), rinse and drain well. Melt butter in large saucepan on low heat. Whisk in flour, stirring until smooth. Gradually stir/whisk in milk, slowly so you don't get clumps. Heat, stirring constantly, until mixture comes to a boil and is thickened. Remove from heat. Stir in salt, w sauce and cheese, until cheese melts. Add macaroni and mix well. Put in a greased 3 litre casserole. Bake at 375F for 30 minutes or until hot and bubbly. Don't let it sit too long after that or it goes a bit stoggy. Makes 6 servings. . I add this topping before baking. 1 small onion, finely chopped. Saute in a bit of butter @ low for about 5 min's, until very soft. Add 1 tsp dijon & 1/4 tsp freshly ground pepper. Cook & stir 1 min. Remove from heat. Mix in 2/3 cup breadcrumbs (Panko, Japanese ones, are the best), 1 1/2 tbsp finely chopped fresh parsley and 1 1/2 tbsp parmesan. Sprinkle over macaroni and then bake.","meta":{"section":"Cooking","utc":"1423066363"}} +{"text":"I like my \"oatmeal\" made with \u00bd steel cut oat and \u00bd kasha, aka roasted buckwheat. The difference between steel cut and rolled oats is that the former has texture and flavor and adding buckwheat gives it even more of both. Generally 1 part grain to 4 parts water. I cook for myself and one serving is \u00bc cup grain to 1 cup liquid, but use common sense. For instance, If you're adding a whole banana out of the freezer use less water because there's a lot of liquid in the banana. If you're adding dried blueberries or dried tart cherries use more water cause the dried fruit will absorb water. For sweet oats, I add 1 teaspoon sweetener per serving, usually brown sugar, maple syrup, or honey; usually toss in a teaspoon of cinnamon too. If I'm making savory ~~porridge~~ oatmeal I brown the sausage and saut\u00e9 the onions, garlic, and hot peppers first. I use a double boiler because there is no chance of burning and I don't have to watch it or even stir. Just set a timer for 40 minutes and forget it. I don't have a double boiler so what I mean is I put a good quart of water in a 1.5 qt. pot and put the oats in a covered 3-quart mixing bowl on top of the pot. By the way, everthing written above applies to grits too. &#x200B;","meta":{"section":"Cooking","utc":1544821511}} +{"text":"Empanadas are also good. You can make the \"rim\" really thick so they can hold that while they eat, then chuck it when they're done, so they don't need to eat something they've just been holding with dirty hands.","meta":{"section":"Cooking","utc":1474761673}} +{"text":"This looks amazing...have you tried it?","meta":{"section":"Cooking","utc":"1424011509"}} +{"text":"Using all purpose flour in place of bread flour will give you a denser loaf. Adding fat to a basic FSWY recipe can also affect density.","meta":{"section":"Cooking","utc":1547401004}} +{"text":"Celery seed!","meta":{"section":"Cooking","utc":1525979983}} +{"text":"$430 a month on food is a nice budget for one person, including snacks and so forth - but you need to learn to work with leftovers. Either enjoying them as leftovers or learning to reuse them. Some of my standard meals during the course of a week include a whole roasted chicken (roasted chicken and veg the first night, then sandwiches for lunch, then maybe chicken tacos or chicken enchiladas the next night [with leftovers of that for the next lunch], then make stock from the carcass for using in other meals. I also do a lot of big pots of soup, stew, or chili that can be either eaten on for a couple of days or you can make double or triple batches of some things and then freeze them for later in the week or month (keeps me from getting tired of the same thing over and over). And I have to admit for a fondness for old-fashioned tuna noodle casserole (with homemade mushroom sauce) with frozen veggies in it. It also serves well for a couple of meals at a minimum and some leftovers you can freeze and nuke for later. Being willing to do a few veggie or low meat meals will help keep costs down as well. Make a pot of beans and rice or a veggie stir fry (or one with very little meat added). Breakfast for dinner can be cheap and really delicious, too. Speaking of breakfast, get away from cereal since it's expensive. I love steel cut oats in the winter - they're a little more expensive up front, but a 1/4 cup expands in a cup of water to make a nice serving, and when topped with cut up fruit, it's a good bit of food. Or mix oats with a little cheese and top with a fried or poached egg for a savory version. One thing I do that saves money is wait until chicken breasts go on sale for some ridiculously low price. Then I'll buy a bunch and poach them in water that has a big scoop of taco seasoning in it. Shred them and then freeze them in 2 serving packets. That chicken can be used in enchiladas, tacos, nachos, any type of Mexican dish you want, and it's pre-cooked and ready to go. Avoid prepackaged snacks and things that are in \"single serving\" sizes. They actually wind up costing more per serving. Obviously don't buy in bulk if you don't have a way to freeze/preserve things, but there's a balance between the two. I think on your budget you could have some great meals. Good luck.","meta":{"section":"Cooking","utc":1449018865}} +{"text":"Okra a little over has a really nice texture and taste. I\u2019m not surprised it\u2019s cooked in this manner. So tasty.","meta":{"section":"Cooking","utc":1554510158}} +{"text":"Agreed. I have friends who bbq religiously, one who has a love affair with his smoker. All agreed my slow cooker ribs hold their own against the rest.","meta":{"section":"Cooking","utc":1532121740}} +{"text":"Mortar and pestle. That thing takes a fucking beating. We're vegetarian, so hummus, guacamole, moles (not THAT kind of mole), pesto, random dry spice mixes are on order alllll the time. It gets a deep pounding at least twice a day.","meta":{"section":"Cooking","utc":1519059112}} +{"text":"Why buy a set in the first place? Buy the pieces you need. Buy all clad pots and saut\u00e9 pans. Buy cast iron skillets and a high end non-stick pan like Swiss diamond. Buy le crueset Dutch ovens and get as much copper as you can afford. No one company makes the perfect set. Get the best you can get, one piece at a time and your gear will last for decades.","meta":{"section":"Cooking","utc":1507905416}} +{"text":"I actually love garlic powder.","meta":{"section":"Cooking","utc":1556764992}} +{"text":"Oh my gosh how did I never think of this? I love red onions pickled in red wine vinegar. Thank you for this suggestion.","meta":{"section":"Cooking","utc":1482896081}} +{"text":"Shut her down","meta":{"section":"Cooking","utc":"1435899908"}} +{"text":"Edit: I'm glad to hear that you got most of it sorted out! I'd make a ton of soups and stews, and freeze those again. They'll last a while and its a way to make sure the meat all gets thoroughly cooked. You can do chicken/turkey noodle soup, sausage and bean soup, etc... For the pork, you could make pulled pork and freeze it in portions for sandwiches. You could grill some of the chicken to have on salads. If you don't have too much shrimp, I'd use that right away to make a scampi, or grill them on skewers.","meta":{"section":"Cooking","utc":1531333598}} +{"text":"Thanks, this is exactly what I'm looking for. Now I'm looking for something on detail. For instance cleaning the counter often it is not good enough to use a dish cloth that was previously used to wipe a surface that was used to chop chicken. Especially if it was yesterday. I'm going to send that document over as a start....","meta":{"section":"Cooking","utc":1561906326}} +{"text":"OP, are you... a troll?","meta":{"section":"Cooking","utc":1535184424}} +{"text":"Anywhere you would normally use a chicken egg. They are a bit larger and the yolk a bit richer, but really not much difference from high quality chicken eggs. I think they really shine in an over easy egg with toast.","meta":{"section":"Cooking","utc":1535248780}} +{"text":"And also, epic gas.","meta":{"section":"Cooking","utc":"1351098536"}} +{"text":"This made me laugh so hard thank you! It's something I totally would have done in the past.","meta":{"section":"Cooking","utc":1550696399}} +{"text":"Could you give some specifics as it relates to nutritional value and conventional vs organic produce? For example, when testing broccoli would the vitamin and mineral makeup be equal across both conventional and organic stocks? Thanks man. I've been interested in this for a while but haven't really come across any scientific data sets","meta":{"section":"Cooking","utc":1556542323}} +{"text":"Yup, traditional Spanish chorizo. Our fastidiousness meant that we sought out oak smoked chorizo without any sweeteners (so it only contained cured pork, pork fat, salt and paprika). It cost us about \u00a34.50 for 300g, but so worth it!","meta":{"section":"Cooking","utc":1559309884}} +{"text":"This book changed the way I thought about cooking.","meta":{"section":"Cooking","utc":1559561364}} +{"text":"Whole wheat pasta has a very different consistency but when I tried the cold pan method with normal pasta it was way mushy.","meta":{"section":"Cooking","utc":"1426358426"}} +{"text":"Thia is little off the block but it is insanely good. I've made this three or four times and leftovers don't happen. It is a recipe for the Cochon Butcher's (New Orleans) panchetta mac n cheese. Their mac is known nationwide as one of the best. Be warned- its not cheap, but its killer (costly because it has items such as mushrooms, leeks, celery, shallots, white wine, tomato paste, several herbs)...http://lickmyspoon.com/recipes/pancetta-mac-n-cheese/","meta":{"section":"Cooking","utc":"1446518976"}} +{"text":"I save all the trimmings from practically everything, onion roots, carrot tops, celery, herbs and particularly the silver-skin and grizzle from meats in a zip lock in the freezer. When I have two or three full I make a stock of mixed beef pork. I usually add some neck bones, marrow bones and maybe ox-tail to ensure I have enough gelatin. I boil, and then simmer it. I turn it off if I need to leave the house, or sometimes overnight, until everything is just boiled to falling apart. Then I strain it, and cool it, pour it into jars with lids and pressure cook it for and hour or more. It lasts for months (unrefrigerated). The result is a thick rubbery jello that melts with just a little heat. It adds great mouth feel to soups and sauces (It sets in layers, so for delicate sauces you might want to spoon your favorite layer out of the jar). Much better than broth.","meta":{"section":"Cooking","utc":1554592639}} +{"text":"Glad i scrolled down to upvote this. It was a hard lesson for me to learn to not salt anything else but the dish itself WHILE making it. Now i do not use salt for seasoning food on a plate ever.","meta":{"section":"Cooking","utc":1562632596}} +{"text":"oh i was actually thinking about hooking up the 2l bottle with the faux caviar device, making that way a lot more in a lot less time..","meta":{"section":"Cooking","utc":"1345934734"}} +{"text":"I'm in the midwest, tuna noodle casserole is still a thing.","meta":{"section":"Cooking","utc":"1421450416"}} +{"text":"Sorry but... I. HATE. Cooked. Carrots...","meta":{"section":"Cooking","utc":"1343188453"}} +{"text":"Maybe a sandwich, like a roasted turkey club (actual roasted turkey, not deli-sliced), BLT, grilled-cheese or a panini? Maybe Roasted vegetables, along with rice cooked in chicken broth. Maybe a lighter, non-tomato Italian main course, like a noodle covered in a lighter sauce made from wine and sauteed mushrooms. Mexican dishes tend to go well with chicken soups.","meta":{"section":"Cooking","utc":"1422921723"}} +{"text":"I was thinking that Idaho would be plain cos I couldn't think of anything, but forgot this classic assemblage, because I figured it was a national meal. Had me some elk burgers last night and got a fresh jar of huckleberry jam from my aunt. Love being Idahoan.","meta":{"section":"Cooking","utc":1563860317}} +{"text":"More information? You could spend years reading all the research into food safe plastics that's available now. How much more could you want?","meta":{"section":"Cooking","utc":1465864635}} +{"text":"You can just eat them by themselves. That's how I usually eat them. You could probably make a pretty good syrup from them and use that for various applications such as drinks or desserts","meta":{"section":"Cooking","utc":1486492073}} +{"text":"I didn't know that was a thing with the ragu. If I'm feeling especially lazy I'll just crumble a stock cube directly into the sauce and pour some tap water in, then stir it all up.","meta":{"section":"Cooking","utc":1462200750}} +{"text":"Nice! Thank you! I would be afraid of the flip, does it not break the yolk?","meta":{"section":"Cooking","utc":"1340402716"}} +{"text":"Reading all of this has stressed me the f out.","meta":{"section":"Cooking","utc":1546626986}} +{"text":"Personally i think the old adage of 'you get what you pay for' is relevant when purchasing a kitchen/chef knife. If you want a knife that is good quality and will last you for years as opposed to months then you need to stay away from your $25 knives. For me, the Sabatier four star elephant knives are the best! Ive heard many stories of 20-25 year old Sabatiers that are as good now as they were back then. They have a basic range and more aesthetic ranges too such as stamina handles, olive wood handles etc. I get mine at http://genuinesabatier.com they have good service and don't charge shipping either!","meta":{"section":"Cooking","utc":"1422987107"}} +{"text":"Double strength vanilla.","meta":{"section":"Cooking","utc":"1416070527"}} +{"text":"For someone who didn't start as a saucier, is suggest starting with bread. Alton Brown has a good video on it, or look up, \"no knead bread\". Your journey will begin on its own from there","meta":{"section":"Cooking","utc":1488670186}} +{"text":"A few months ago I whipped up something out of some vegetables and chicken that I needed to use up before they went bad. It was more or less made up on the fly, but came out unexpectedly good. First, sliced onion, red and green bell pepper, and tomatos from a can were arranged on a baking sheet, brushed with oil, salt, and spices, and roasted in the oven. The chicken was also brushed with oil, salt, and seasonings, and browned in a hot pan. Once browned, the chicken was removed and the heat lowered, and some minced garlic and anchovies were sweated in a little oil. Then I added beef stock, the liquid from the can of tomatos, some tomato paste, and let that come to a simmer to reduce. The liquid was then further thickened with a cornstarch slurry, the roasted vegetables and chicken were added to the pan, and the whole thing continued to cook for maybe 10-15 minutes longer. I served it over rotini pasta.","meta":{"section":"Cooking","utc":"1447724030"}} +{"text":"Witchcraft, aka perfectly logical explanation.","meta":{"section":"Cooking","utc":"1370288973"}} +{"text":"> Both of which make a steak tasty and are two things I use on every piece of meat that I cook. That's the thing I take issue with. I don't add all that stuff to every piece of meat I cook. I use a moderate amount of salt on a really nice steak - that's about it. MSG seems a bridge too far.","meta":{"section":"Cooking","utc":1525704939}} +{"text":"There's a link to return to the original blog post to get the instructions when you're actually cooking this recipe.","meta":{"section":"Cooking","utc":1529425392}} +{"text":"you could make spaghetti pie, or baked spaghetti?? Spaghetti pie is pretty simple but way delicious. make spaghetti. sauce the noodles. using 2 cups of leftover sauced spaghetti put it in a medium sized bowl. Add 2 eggs, 1/4 cup each mozzarella and parmesan cheeses, and a pinch or more of red pepper flakes if you like them. and stir well. Heat an 8\" skillet over medium hight heat; then to your skillet add a tablespoon or two of olive or canola oil. get it good and hot swirl to coat. &#x200B; Add the spaghetti mixture. Using the bottom of the measuring cup press the mixture down tightly into the skillet. let this cook and brown until it is well caramelized on the bottom. Then using a plate, lay it over the top of the skillet and turn the skillet upside down on to the plate. set the plate down, put the skillet back onto the heat. add more oil to the skillet swirl to coat and slide the uncooked side of the spaghetti pie back into the skillet. let the second side cook until it is also browned and caramelized. Serve with extra sauce and some garlic toast if you can. &#x200B; Now this pasta is the bawm! you can eat as a side dish or add any protein and make it a meal, it keeps very well in the fridge. https://www.copymethat.com/r/kq02YKI/orzo-with-caramelized-mushrooms-and-wilt/ &#x200B;","meta":{"section":"Cooking","utc":1554302053}} +{"text":"Stop him he's being reasonable!","meta":{"section":"Cooking","utc":"1393806701"}} +{"text":"Bro.","meta":{"section":"Cooking","utc":"1439353296"}} +{"text":"To make chicken breast taste delicious, you need to put all sorts of crap on it. To make chicken thighs taste delicious, you need only add heat. Maybe throw some rosemary and lemon on there to mix it up.","meta":{"section":"Cooking","utc":1477033051}} +{"text":"The time was probably the issue then because I did almost exactly what you did. Thanks!","meta":{"section":"Cooking","utc":1563931718}} +{"text":"Yeah. the Magnus episode was amazing. I'm strongly considering that for a future vacation.","meta":{"section":"Cooking","utc":"1431187093"}} +{"text":"See that's the difference between us. I took these suggestions seriously and the ones I haven't already tried I will make a point to do so. You on the other hand ignore my suggestion and even claim it's inferior while refusing to try it. To top it off you are making assumptions about my character in the most hypocritical fashion. Also. What the fuck? Who said anything about celery not being classy? Jesus, Lady we all know you get wet for celery, but vegetables aren't classy.","meta":{"section":"Cooking","utc":1530546340}} +{"text":"I feel like this question is more \"what staples do i buy\". I would suggest buying 1 new 'pantry' item every time you make a dish. If i had to 'limit' my pantry, the must haves would be.. roughly in this order.. Salt, cayenne, cumin, flour, baking powder, thyme, Italian seasoning, black pepper, garlic powder, brown/white sugar, whole canned tomatoes, chicken broth, beef consomme... That should give you a jump start on making tacos, french onion soup, spaghetti, most importantly several different variations of the same \"meat in pan, sauce and veggies, starch on side\" one pan meals, chicken wings, and lots of baked goods","meta":{"section":"Cooking","utc":1475290576}} +{"text":"It's great as an ingredient. It just doesn't stand on its own.","meta":{"section":"Cooking","utc":1512927964}} +{"text":"If you could have any one food for the rest of your life, what would it be and why is it spaghetti?","meta":{"section":"Cooking","utc":1463490550}} +{"text":"ive made a roux plenty of times ive never had one take this long i used the oil first to cook my shrimp and sausage in it first idk if that caused an issue or what the deal it but i think ill just re try","meta":{"section":"Cooking","utc":1551225975}} +{"text":"Uhh yeah, but the sausage has to be made with the meat of another exotic animal... ...like Panda","meta":{"section":"Cooking","utc":1504842912}} +{"text":"Like MathFlakes said, and sometimes they are a little smaller, like 1/2 or 2/3 width. Mine also cooked overly hot, which I loved, because I mostly cooked pizzas and baked potatoes in it. I miss that little guy.","meta":{"section":"Cooking","utc":"1429225933"}} +{"text":"Wow when your Manufacturing you learnt in Uni last year actually comes back in real life! That's a good knife dude. Low carbon for bending? I think that's low carbon amirite, 0.5-2%? Anyway nice composition","meta":{"section":"Cooking","utc":1504724559}} +{"text":"No, you can't cook a tough cut like a leg like that. You want to make carnitas, which is slow cooked to render the fat and gelatinize the connective tissue then broiled to crisp it up.","meta":{"section":"Cooking","utc":1562602138}} +{"text":"> I would probably get another piece if le Creuset. For $100 from William Sonoma? Are you talking stone ware?","meta":{"section":"Cooking","utc":"1380206666"}} +{"text":"also be careful with boiling vinegar, you absolutely want to open the pot away from yourself.","meta":{"section":"Cooking","utc":1542337751}} +{"text":"Yeah I agree that it's way too salty to be very enjoyable on its own like parm is, but I love it in pasta (might even take it over parm if I *had* to pick one grating cheese for the rest of my life)","meta":{"section":"Cooking","utc":1563101562}} +{"text":"New Mexico: Enchiladas! BUT I highly suggest that you use authentic New Mexico green and/or red chile because that truly is what makes a dish New Mexican.","meta":{"section":"Cooking","utc":1563825290}} +{"text":"My electronic scale was super annoying it seemed to require new batteries every other time I used it.","meta":{"section":"Cooking","utc":"1412733108"}} +{"text":"That\u2019s incredible. What other stuff did they have?","meta":{"section":"Cooking","utc":1558795599}} +{"text":"I also want the inside to be dry, which is something that would be hard to achieve with deep frying.","meta":{"section":"Cooking","utc":1546005180}} +{"text":"If you buy shrimp with heads and shells on, you can make a very nice shrimp stock and use that to make your rice to infuse it with shrimp flavor. You could also eat the heads- they're full of delicious goo","meta":{"section":"Cooking","utc":"1432827259"}} +{"text":"Serious Eats has a test kitchen, so does Epicurious/Bon Appetite. Right now BA is doing a series on making perfect pizza.","meta":{"section":"Cooking","utc":1557152434}} +{"text":"Yeh, that could be a problem. For a larger family it's more realistic to go through 5lb of grapes in 10 days.","meta":{"section":"Cooking","utc":1534443304}} +{"text":"Ha! That's awesome!","meta":{"section":"Cooking","utc":"1432477338"}} +{"text":"And vinegar - something refined like sherry if you just want one but I keep a bunch for different uses","meta":{"section":"Cooking","utc":1473350618}} +{"text":"I've found substituting a different grain (such as rice or quinoa) is much tastier than egg noodles. Also, if you keep the grain separated until you serve, it makes reheating leftovers the next day a whole lot less mushy and the textures remain 'just so' throughout the eating of the meal.","meta":{"section":"Cooking","utc":"1328831195"}} +{"text":"Peauce. *** ^(Bleep-bloop, I'm a bot. This )^portmanteau ^( was created from the phrase 'Peanut sauce.'. To learn more about me, check out this )^FAQ.","meta":{"section":"Cooking","utc":1531889310}} +{"text":"A lot of non Americans don\u2019t grow up eating it so the texture was really unfamiliar to me :)","meta":{"section":"Cooking","utc":1554467689}} +{"text":"Wish your boyfriend was my wife:/","meta":{"section":"Cooking","utc":1560784452}} +{"text":"Blue cheese is best","meta":{"section":"Cooking","utc":1561211575}} +{"text":"I'm pretty sure I have the newer model and having use all clad extensively (also having cooked professionally) they are rad.","meta":{"section":"Cooking","utc":"1386642963"}} +{"text":"Venison isn't all that temperamental actually. A brine and a saut\u00e9 or a confit and you're in business just like with any other lean, game meat. Sure you get an even cook with sous vide but that's really the only benefit.","meta":{"section":"Cooking","utc":"1414820383"}} +{"text":"You can make a sage wreath. The color is gorgeous, muted and silvery.","meta":{"section":"Cooking","utc":1538370625}} +{"text":"I grew up eating heirloom tomatoes, my dad would always get a variety. I dont mind the yellow tomatoes, they're a little less acidic.","meta":{"section":"Cooking","utc":1564521728}} +{"text":"How hard is richlite on knives? Comparable to wood or is it a lot harder?","meta":{"section":"Cooking","utc":1480311107}} +{"text":"Paella/Risotto. One dish dinner and you throw in basically anything you like; veg, seafood, chicken, chorizo... Wanna recipe? I can give you my usual recipe if you like or hell, you can just google one cos it's nearly 1am over here and I just typed up 3 other recipes for my mates.","meta":{"section":"Cooking","utc":"1384044306"}} +{"text":"I love how this is a Taiwanese dish but you use simplified characters, haha. (For the uninitiated: Taiwan is AFAIK now the only diaspora location that uses traditional characters. Simplified was invented in the 50s by Mainland and is now taught in Mainland, HK, Malaysia, Singapore, US -- I'm sure this far from an exhaustive list.)","meta":{"section":"Cooking","utc":1547161016}} +{"text":"Okay, I realize Installment one was Insomiac baking, but who cares, everything I do in the kitchen involving food prep and cooking/baking is when I can't sleep. This is a fun one to share because it gets rid of leftovers and you can take one day whenever you run low and make a shit ton of these babies. 1. Get tortillas, I like to get multiple sizes, so, depending on how hungry the body attached to the hand grabbing it, it will be satisfied. 2. Get all your shit ready. I usually do this when we have a lot of leftovers that would freeze well, for instance, in this case, eggs, shredded cheese, corn, onions, frozen hashbrowns, pork al pastor, and rice with beans. And then I get crazy and buy a few more things shredded chicken for the enchilda sauce we bought on sale forever ago, roll of sausage on sale, some cheap ass bacon, refried beans. 3. I line up all the different goodies and mix and match, some get eggs and cheese, some beans and rice and eggs and bacon, whatever combinations I feel like until I run out of tortillas or ingredients. IMPORTANT: it is important to put something that will keep the burritos from drying out when cooking i.e. refriend beans, cheese (I put this on all of them for insurance), the chicken soaked in enchilada sauce. No one likes a dry buritto 4. Wrap all the little burritos and the big ass ones too in saran wrap, let cool a little if your ingredients went in hot (mine were not) and then stick em in the freezer. 5. You're hungry; burrito! Depending on the size; wrap in paper towel and micro anywhere from 1 to 2 minutes on each side. Great! Husband fed. And it's a burrito surprise everytime!","meta":{"section":"Cooking","utc":"1366357076"}} +{"text":"> (I use a lot of parsley) 100% this. If your falafel isn't a little bit green, you're not using enough herbs. [edit] Also, >stirring PRN, for a day or so Are you a pharmacist? [edit 2] for anyone wondering, **PRN** means \"as needed\" or \"whenever necessary\".","meta":{"section":"Cooking","utc":1540487977}} +{"text":"That makes sense. Can I thicken it with a cornstarch slurry after reducing by half? Or what else should I do to end up with a 'pan sauce' instead of a soup. I know I could use a lot less liquid, but then I'd have a lot less sauce.","meta":{"section":"Cooking","utc":1557840334}} +{"text":"Maybe too overdid the shallots and yes, a lot of mustard. Whole grain and dijon. Might cut one of the two out.","meta":{"section":"Cooking","utc":1522254459}} +{"text":"My wife.","meta":{"section":"Cooking","utc":1519053131}} +{"text":"I only use plastic cutting boards for meat to reduce contamination. Something about chicken juice seeping into my wood cutting board makes me feel uneasy.","meta":{"section":"Cooking","utc":"1388110956"}} +{"text":"Lol k.","meta":{"section":"Cooking","utc":1556935678}} +{"text":"I'm almost done eating at peoples houses who have pets. Dog hair in every fucking thing they make. It's like they don't notice! Oh cat jumps on the counter and you push them off? Now there's hair blowing around in our food..","meta":{"section":"Cooking","utc":1546626686}} +{"text":"Doing this with an egg on top. Yum!","meta":{"section":"Cooking","utc":"1422224319"}} +{"text":"I always expect to enjoy reading the most downvoted comment in the thread. Wow.","meta":{"section":"Cooking","utc":1560756474}} +{"text":"I like your attitude.","meta":{"section":"Cooking","utc":"1427773338"}} +{"text":"So many things about this comment made my day better. :) Thanks.","meta":{"section":"Cooking","utc":1455964071}} +{"text":"If you are willing to spend some time on dealing with fresh coconut, you can buy tons of it, deal with it (as in shredding it) and freeze it. Just make sure to squeeze out as much air as possible. However, if you aren't willing, try finding raw unsweetened coconut (like shredded or in flakes/chips).","meta":{"section":"Cooking","utc":1517172706}} +{"text":"somehow it must be injected into donuts! BaconCaramelDonutExplosion","meta":{"section":"Cooking","utc":"1339480410"}} +{"text":"Idk if Oklahoma counts as Midwest but I lived there for a bit. Small town, couldn't get any good food at all *except* tacos. Best ones I've ever eaten, and I could get those suckers for $1.50 a pop. I do miss that. Not that I'm refuting your experience! I've also lived in OH and I could see tacos and Mexican food being expensive there. OK was just close enough to Mexico for culinary bleed-over I think.","meta":{"section":"Cooking","utc":1558495729}} +{"text":"Sure","meta":{"section":"Cooking","utc":"1426268316"}} +{"text":"Bean soup with kale","meta":{"section":"Cooking","utc":"1353387688"}} +{"text":"As someone that loves to watch many cooking shows, I find David Chang to be the biggest piece of shit I've ever seen. He acts like he is open minded, but he is the most closed minded person I've ever seen. When someone says Fuck white people if they cook with kimchee because I was picked on as a kid...yea I'm not going to like a chef that PRETENDS to unite cultures. He goes on how oh I'm Korean and even Koreans don't like me etc...it's because you're just a dick and nobody likes you.","meta":{"section":"Cooking","utc":1521477187}} +{"text":"They're more or less all equal. You could also look at ceramic, which does actually sharpen / remove a little steel. The stainless ones are purely hones, which simply re-align the edge. Technically, they don't sharpen.","meta":{"section":"Cooking","utc":1474914708}} +{"text":"Personally I've never seen them in stores. Never eaten them. Didnt know they needed to be cooked so TIL.","meta":{"section":"Cooking","utc":1553223878}} +{"text":"I guess because I have never had a problem. I always heard whetstones are expensive, but I just checked amazon and most are under $100 US. I have a steel, so I am sure the issue with the angle on a whetstone wouldn't be a problem for me. I might give one a try.","meta":{"section":"Cooking","utc":"1429802557"}} +{"text":"That's a lot of money for a bird that lived a total of maybe 18 weeks.","meta":{"section":"Cooking","utc":"1392014352"}} +{"text":"Italian nachos. Focaccia crisps, shredded smoked provolone and aged mozzarella. Use bruschetta as a topping.","meta":{"section":"Cooking","utc":1563996832}} +{"text":"Pitch Potatoes","meta":{"section":"Cooking","utc":"1410787905"}} +{"text":"yum!","meta":{"section":"Cooking","utc":1517689822}} +{"text":"grill a few extra next time you grill and seal them in individual freezer bags (cook them less than your preference since they will cook a bit when you reheat them); then you can warm up in a skillet or microwave and still have the grilled taste","meta":{"section":"Cooking","utc":"1399578200"}} +{"text":"Thanks for rewording the OP, I almost didn't understand what he was saying when he asked 'what would happen if you low-and-slow a cut that you'd typically cook hot and fast'","meta":{"section":"Cooking","utc":"1413835344"}} +{"text":"lol, I guess that was sort of obvious, eh?","meta":{"section":"Cooking","utc":"1371662307"}} +{"text":"I've used a lot of methods to make the perfect mashed potato but nothing beats either a ricer and folding butter and milk in slowly or chopping up boiled potatoes and using m Kitchenaid stand mixer with the heavy whisk and going at it slow, allowing air to incorporate into the mixture for the perfect fluffy mashed potato. I once tried it with my stick blender thinking it wouldn't be like putting it in a blender. It was half alright and half goopy because of the broken starch.","meta":{"section":"Cooking","utc":1479524835}} +{"text":"Not EVOO - it burns really easily. Hot oils include sunflower, canola, or even avocado. Also don't get the pan so hot... get it very hot to the touch, add oil, heat gently for a minute and add the ingredients.. then turn the heat up to maximum and only stir once sizzling well. If you have a good non-direct heat source (i.e. gas, as opposed to electric) then this should stop it sticking while still browning well.","meta":{"section":"Cooking","utc":"1377267347"}} +{"text":"Are you me? I love all that.","meta":{"section":"Cooking","utc":1485061462}} +{"text":"When I was at this Japanese place in my hometown they offered a little bit of honey mustard with white rice and I have to say it was really good and maybe even a bit too sweet, but I really liked it!","meta":{"section":"Cooking","utc":1564449385}} +{"text":"It cant be onions!","meta":{"section":"Cooking","utc":1551180116}} +{"text":"He wont stop sugar in his coffee :( He won't lower his sugary carbs. He's such a nightmare.","meta":{"section":"Cooking","utc":1486761920}} +{"text":"Hmm I'll check out what they have here in Australia. I'm from America so I know like nothing haha","meta":{"section":"Cooking","utc":1530208010}} +{"text":"I used to have have food stick to stainless. However, I learned that I was heating the pan too hot. There is a Roixube video showing how to properly heat a pan.","meta":{"section":"Cooking","utc":"1334509914"}} +{"text":"Put some decnals on it dude, go for it","meta":{"section":"Cooking","utc":1483642740}} +{"text":"yeah sugar and soda are the cure for too much sour but go easy","meta":{"section":"Cooking","utc":1461332424}} +{"text":"Absolutely. The Trinity of the three ingredients work well enough that you really couldn't go wrong putting it in with just about anything. It's great in soups or stews, but like what I did above, I just threw it together with some meat and had a great home-cooked style dish with fresh ingredients.","meta":{"section":"Cooking","utc":"1374963042"}} +{"text":"The ultimate hot pocket.","meta":{"section":"Cooking","utc":"1364269475"}} +{"text":"Overcleaning cast iron.","meta":{"section":"Cooking","utc":1489975281}} +{"text":"Your friend was sold a pup: safflower instead of saffron. He wasn't the first and won't be the last to fall for that particular con trick. As you'll see from this excellent article, saffron is dried stamens and safflower is dried flower petals. Saffron, even when dried, has a structure whereas safflower looks a bit frayed. When you put whole saffron into hot water it gradually discolours the water a wonderful golden yellow-orange, and it has a special smell which is hard to describe. The colour kind of leaks from whole saffron threads. Powdered saffron immediately dyes the water but it's still a deep golden yellow-orange rather than red.","meta":{"section":"Cooking","utc":"1378583418"}} +{"text":"Hard to tell what's going wrong without knowing what recipe(s) you are using. The proper roux proportion is usually equal parts fat and flour by weight. If the recipe you used is not at least close to equal parts (Escoffier suggested an 8:9 fat to flour ratio), it likely has errors. When using butter, you need to remember that butter is only 80-85% fat, and make adjustments accordingly. Also, bread flour (higher gluten content) will make a thicker roux than AP flour (lower gluten content).","meta":{"section":"Cooking","utc":1492373108}} +{"text":"Haha as I've gotten older I've learned that people can fuck up just about anything. Always good to get recommendations in case someone had a bad experience with a particular brand.","meta":{"section":"Cooking","utc":"1447452018"}} +{"text":"just make sure the egg isn't in the shell. attempting to hard-\"boil\" an egg in the microwave will only end in tears and recriminations.","meta":{"section":"Cooking","utc":"1376948814"}} +{"text":">Let them show what they can do in their most comfortable areas. One of the reasons I liked beat Bobby Flay. Although I do like the idea of parameters being an equalizer to show fundamentals and creativity. I really Just like all kinds of cooking shows!","meta":{"section":"Cooking","utc":1555624872}} +{"text":"Are you shaking as it pops? That's a big part of it for me. Gotta make sure you shake so the unpopped kernels stay at the bottom on the heat otherwise you get popped kernels burning before some pop","meta":{"section":"Cooking","utc":1507580167}} +{"text":"This is only true for water (and liquids that are mostly made of water), where the more precise term would be \"fluid ounces\". For dry things, ounces is simply a unit of mass. 1 cup of flour will almost certainly never be 8 ounces.","meta":{"section":"Cooking","utc":1479267053}} +{"text":"I bet you'd never even notice in baked goods, which is what I use them for most. Thanks! I'm going to try that.","meta":{"section":"Cooking","utc":"1433531701"}} +{"text":"Huh. They've always been cheap until about 4-5 years ago. I think if you look in the grocers in neighborhoods populated by people from other cultures (Italians, Jamaicans, Cubans), you'll still find them very cheap. I've never seen them anywhere priced prohibitively expensive (but I realize that's probably a relative term). At Whole Foods, they do get a bit pricier. They've become very trendy at gastropubs and other foodie establishments in the past decade or so. Before that they were basically peasant food.","meta":{"section":"Cooking","utc":1483578162}} +{"text":"Maybe work with the sandiness of it, rather than against it? Add it to homemade granola, or to homemade crackers, where dry and sandy wouldn't be so bad, instead of trying to put it in soft baked goods?","meta":{"section":"Cooking","utc":1517782966}} +{"text":"They taste like dirt and sugar to me. Sweet dirt. I keep trying them juuuuuust in case (I'm pretty big on keeping an open mind about foods). But every time I try them... Yep. Dirt.","meta":{"section":"Cooking","utc":1554162316}} +{"text":"Everyone loves garlic, that would be a great addition","meta":{"section":"Cooking","utc":1515269432}} +{"text":"I have a gas oven if it makes any difference. The broiler in mine resembles a grill burner facing downward from the top of the oven with a piece of mesh steel over it to distribute the heat, if that makes any sense. Similar to this: https://atmedia.imgix.net/58df5abe84f7394d5f5e65e9f3e42036193aa78c?auto=format&q=45&w=540.0&h=351.0&fit=max&cs=strip","meta":{"section":"Cooking","utc":1511970563}} +{"text":"Once the stock has reached boiling point, I turn it right down in order to simmer. Still gives me that awful boiled taste.","meta":{"section":"Cooking","utc":1517583460}} +{"text":"I love the flavor that onions add to foods, but for some reason I just do not like raw onions. Same goes for mushrooms.","meta":{"section":"Cooking","utc":"1336869213"}} +{"text":"What do you want to cook? If you want to make predominantly pizza, then I'd suggest getting an Ooni Koda and then building a separate smoker. When you move, you'll be able to take the Koda with you, and the lower temp cooking of the smoker gives you a far easier, far more portable build. If you want to make breads or large roasts, then something like this could be taken down when you move: https://www.reddit.com/r/Pizza/comments/8g6iti/biweekly_questions_thread/dyaq380/ and you could, in theory, incorporate an offset fire chamber to the side, but, it's not ideal for pizza, if you get it wet, it will take hours of labor to dry it out and make it saffe for baking, and the raw materials, on their own, are more expensive than a koda and a DIY smoker.","meta":{"section":"Cooking","utc":1564140565}} +{"text":"Broccoli salad. I live an hour away from work. I prep it the night before. Actually I usually get my wife to make it as her broccoli salad is amazing. Having it sit overnight makes it even better. Depending on audience I'll modifying it with no bacon, but typically bacon makes it. Raisins, bacon, red onions, sunflower seeds, vinegar/mayo base, with some amount of sugar. Bacon....cheese, and broccoli. Probably other things I'm missing. If you want the recipe I could get it from my wife! *edit* Broccoli salad recipe... > 2 parts mayo to one part vinegar and sugar (ie: \u00bd cup mayo \u00bc cup vinegar, \u00bc cup sugar [I use brown sugar, because it adds depth to the sauce]); mix until it reaches a smooth consistency > (use as much of the above mentioned dressing as you like, however one total cup (of all three parts combined) generally suffices for the amount of salad that is listed below > 4 cups broccoli heads; chopped to bite-sized pieces > 5 strips bacon; cooked and crumbled > 1/3 cup lightly toasted sunflower seeds (I always buy the raw ones and toast them myself, because they are a fraction of the price and they retain their nutrients and flavor the best when toasted fresh) > 1/3 cup raisins (I always use the green ones for a contrast in flavor to the sweet dressing) > cheese, add to your liking and use what you prefer > 1/3 cup red onions, minced > Mix dressing, chop broccoli and add together. Then add the rest of the items to the broccoli and dressing and mix it all together. Add a pinch of salt, mix again. Let the dressing soak into to the salad while refrigerating (at least 4 hours, but overnight is best). Flip the salad into another bowl once it\u2019s set and you\u2019re done. You can also add walnuts (toasted) to the recipe, which is awesome.","meta":{"section":"Cooking","utc":"1421274993"}} +{"text":"Yeah, it's nice. I mostly wish it used decimal places with ounces instead of fractions, but that's way more forgivable at the new price than the old.","meta":{"section":"Cooking","utc":1545023175}} +{"text":"I'm like that with boiled eggs. I have immediate gag reflex when I bite into one. When my mom made a salad and added eggs I just swallowed it without chewing.","meta":{"section":"Cooking","utc":1546205236}} +{"text":"Thanks! Great word :)","meta":{"section":"Cooking","utc":"1355592560"}} +{"text":"Tuna meltssssss","meta":{"section":"Cooking","utc":1528911417}} +{"text":"Just posted everything in the comments.","meta":{"section":"Cooking","utc":"1384042170"}} +{"text":"Pre-cook everything, because folks topping their own pizzas tend to overload them, leading to a lot of wet and undercooked toppings. Folks feel indulged if there are a lot of topping choices, including ones they have not tried before, so scout out some things that you will enjoy as left overs to flesh out the topping choices. By way of example, I offer quartered artichoke hearts, roasted red peppers, capers and sliced scallions as 4 separate topping options, because I make a killer salad with those ingredients and can just store them together after the party for a day or two until I can fit the salad into my regular rotation. Chopped fried bacon is another topping I always offer, because I know that in any given meal, I can put leftovers to good use; the same is true of whole garlic cloves roasted in olive oil. ... and use fresh mushrooms, sliced and sauteed until lightly brown in olive oil or butter as to your taste.","meta":{"section":"Cooking","utc":1517020786}} +{"text":"I also posted it to /r/pizza and there was similar outrage, but less so. I don't know if there is an authoritative voice though? Lot's of countries do pizza differently. I suppose one might think Italy, but I did a 21 pizza tour throughout Italy in 2011 and while I ate some amazing pies, I would say overall I prefer American pizza. This even includes the Neapolitan. I like eating pizza that has a lot of cheese and is sliced. &#x200B; I think the problem of including pizza marinara is that if you eliminate the cheese component, now the requirements are flat dough with sauce... So a flatbread with alfredo sauce, buffalo sauce, or garlic sauce is now pizza? Seems more like breadsticks or a flatbread that you just haven't sliced where you baked the dipping sauce with the dough instead of dipping after. I read the wiki and laughed about how it was usually only eaten by poor sailors. So yeah in the 18th century with no electric refrigeration this would qualify as pizza, but I don't think it deserves to be included in the 21st cent definition .","meta":{"section":"Cooking","utc":1535226950}} +{"text":"Perfectly serene. Wine can be a number of things - red, white, ros\u00e9 (yet to see this as a vinegar, tbh) and fortified - so the adjective is warranted.","meta":{"section":"Cooking","utc":"1443117687"}} +{"text":"Citrus Salt","meta":{"section":"Cooking","utc":"1354302003"}} +{"text":"My brother thinks he invented both the grilled cheese (called \"a cheesy toasty\") and the quesadilla (\"cheesio toastio,\" obviously). He never ate either when we were kids because he didn't like cheese (the fool), but since discovering a love of cheese as an adult, he claims he \"invented\" both... He's not an idiot, so yes, he's mostly kidding and had obviously heard of both dishes before, but he does consistently use his own names for them now. I approve.","meta":{"section":"Cooking","utc":"1329460592"}} +{"text":"Beef stew","meta":{"section":"Cooking","utc":1537798023}} +{"text":"Do you have a dutch oven? I'm thinking it's going to be a nightmare trying to control the temp and a dutch oven should help with that.","meta":{"section":"Cooking","utc":"1393272917"}} +{"text":"Just. Eat. Like. A. Mexican. For fucks sake corn is a naturally low gluten source, just use corn tortillas and shit. Why imitate things with originally a fuckload of gluten just to ruin it?","meta":{"section":"Cooking","utc":1529093272}} +{"text":"I really just wanted to share what my friend and I had made, not start a food fight!","meta":{"section":"Cooking","utc":"1337470524"}} +{"text":"if you keep them in the fridge they would not spoil so easily","meta":{"section":"Cooking","utc":"1434793500"}} +{"text":"Whatever you just described, I want it.","meta":{"section":"Cooking","utc":"1423713094"}} +{"text":"Yay! They look great, nice work and keep going \ud83d\ude01","meta":{"section":"Cooking","utc":1550566087}} +{"text":"I'm still alive.","meta":{"section":"Cooking","utc":1553277244}} +{"text":"Specifially what kind of leftovers? This matters","meta":{"section":"Cooking","utc":1501069835}} +{"text":"The ingredient that puts my guac over the edge-- corn. For every two avocados, I boil one ear of corn, slice off the cooked kernels and throw them in once they cool. That texture and sweetness make it special. And, yes, I also add tomatoes to my guac. In addition to onion, garlic, jalape\u00f1o, salt & pepper. I'm one of those people who hate cilantro so I keep it out my recipe. Cilantro lovers still praise my guac.","meta":{"section":"Cooking","utc":"1407733017"}} +{"text":"If you're doing it this way, it also helps to take out the pasta when its just slightly shy of al-dente, and let it finish in the sauce. My sauce is typically already thick so my technique is to just quickly scoop the noodles out of the water and into the sauce with either a strainer or tongs (as opposed to draining it), which allows just enough water to come along to add that bit of starch you need.","meta":{"section":"Cooking","utc":1451846588}} +{"text":"This except if you threw it into a pan that was too hot it might not ever release","meta":{"section":"Cooking","utc":1544904766}} +{"text":"Yeah, who knows. My friend had brain surgery and was home in three days. They said it was safer at home than in the hospital with all the germs. She returned to the psychiatric ward a day later to recover. *shrug*","meta":{"section":"Cooking","utc":1502411068}} +{"text":"I dice it up with watermelon and toss it with finely chopped peppermint and feta cheese crumbles. Super refreshing and a different twist on a salad that's great for a summer picnic.","meta":{"section":"Cooking","utc":"1374271614"}} +{"text":"Celery salt - cumin - paprika","meta":{"section":"Cooking","utc":"1435214783"}} +{"text":"I think I was making molasses cookies at the time, and melting sugar for something else, and the vinegar ended up in the pan with the sugar somehow.","meta":{"section":"Cooking","utc":1528317335}} +{"text":"first time poster, long time looker of foods. coming to this from /r/trees and i gotta say...am i the only one who sees a t-rex about to munch on some asparagus?","meta":{"section":"Cooking","utc":"1366686282"}} +{"text":"Local and organic are different things with different advantages and disadvantages, although food can be both local and organic. Also kungfoojesus is spouting a bunch of pigshit. The USDA organic label is regulated, and the admittedly large amount of misinformation about the benefits of organic food can't really be attributed to any single \"movement.\"","meta":{"section":"Cooking","utc":"1334332642"}} +{"text":"The thing I suggest is: don't order stuff you make at home. If you're reasonably good at cooking, the dish you create will most of the time be more to your taste and/or cheaper. There isn't really anything a restaurant could do about that. But try new stuff, combinations you wouldn't expect to work together, dishes that require to much effort to make yourself or dishes with ingredients that are hard to get in your area. Those are the meals I enjoy the most when eating out.","meta":{"section":"Cooking","utc":1459533518}} +{"text":"Intersting. Does that work to cook corn tortillas or just to warm flour ones?","meta":{"section":"Cooking","utc":1525750836}} +{"text":"Your answer gives me hope!!! Thank you!","meta":{"section":"Cooking","utc":"1434418546"}} +{"text":"the only white wine sauce i have made (from memory): 2 tbs unsalted butter 1 tbs all purpose flour 1.5 cups wine 1 garlic clove chives salt pepper combine butter and garlic in medium heat pan. when melted, whisk in flour. cook for about a minute. add wine and bring to a boil. reduce to a simmer, cover, and reduce to 1/2 original volume. add chives to taste and season with salt and pepper.","meta":{"section":"Cooking","utc":"1355864836"}} +{"text":"How did you not notice the frying pan in there when you put the pizza in?","meta":{"section":"Cooking","utc":1533256043}} +{"text":"What a great gift! Yep, pasta or risotto, or both! The easiest way I've done risotto in in a pressure cooker, like this recipe. You think it's too easy to turn out great, but it will.","meta":{"section":"Cooking","utc":1545954657}} +{"text":"there is nothing better: http://everydayrussian.com/?p=77","meta":{"section":"Cooking","utc":1485067595}} +{"text":"Go to your local restaurant supply store and buy yourself a knife. Find one you like the feel of. It shouldn't cost more than $30 for an 8\" or 10\". Learn to take care of it in at least a cursory way.","meta":{"section":"Cooking","utc":"1356823024"}} +{"text":"Pretty much all cold fruit is awesome on a summer day. Watermelon, grapes, apples, oranges. Cut them and freeze and put in your juice and hop in the pool. Yeah \ud83d\ude0e","meta":{"section":"Cooking","utc":1507161131}} +{"text":"You don't have to believe all the shit you read online about having to sacrifice virgins while seasoning your cast iron. Just use it. Cook with plenty of oil until you get it broken in & don't clean it *too* much.","meta":{"section":"Cooking","utc":"1443938318"}} +{"text":"Did somebody say lasagna?","meta":{"section":"Cooking","utc":1494001520}} +{"text":"Lasagne is always a big hit.","meta":{"section":"Cooking","utc":1553689304}} +{"text":"I cook some ground beef in El Paso taco seasoning and salsa and make nachos. Plus you get ground beef for the rest of the week.","meta":{"section":"Cooking","utc":1449254129}} +{"text":"Make a jar filled with dressing or mayo and pack a head of lettuce. Break of leaves as you eat and dip into dressing/mayo. You now have a salad edible by hand. Roast chicken is a winner as already suggested. If you don't mind the prep, you can shred the whole thing and bring it in a container. I like bringing wraps/tortillas along. Then you can just fill on the spot with other veggies, etc. A whole cob loaf sandwich is sturdy and holds well. I was going to suggest quiche (but I saw the egg allergy comment!). You could make cake/biscuit sandwiches with jam sandwiched inbetween. That way you don't lose anything filling when you pack it.","meta":{"section":"Cooking","utc":"1395980043"}} +{"text":"Wow this looks so good. Gotta start the grill.","meta":{"section":"Cooking","utc":1465363991}} +{"text":"Speak for yourself","meta":{"section":"Cooking","utc":1551660841}} +{"text":"I would defrost them and rinse them, ensuring they are all at the same level of thaw. Otherwise, they will cook unevenly and you will have some overdone and some underdone","meta":{"section":"Cooking","utc":1521298449}} +{"text":"Check your local weekly ads. Tomatoes may be on sale. Make a whole car-full...lol","meta":{"section":"Cooking","utc":"1325546523"}} +{"text":"The rotisserie chicken ceaser wrap sounds delicious!","meta":{"section":"Cooking","utc":1471319816}} +{"text":"I've never eaten meat in my life and I'm always content if there are enough vegetable sides. If the stuffing and gravy can both be made vegetarian, that's a big plus. That green bean casserole that Americans love (strangely it is not much of a thing here in Canada) is really delicious if not made from tinned soup but from fresh ingredients. The Cook's Illustrated recipe is solid (just use veg broth instead of chicken). It's Thanksgiving-ish and reasonably hearty. In re. \"I would like some main dishes though that we could all possibly enjoy\" -- sometimes it can be frustrating for vegetarians to sit down to a meal and discover that all they can eat is an uninspired salad and some dinner rolls. That blows. But at a big holiday feast I think most of us are totally fine with having something like a slew of roasted veg be our main dish. Omnivores tend to get stuck on the idea that there must be a main dish and it must be protein; vegetarians I've known are fine with, well, green bean casserole as a 'main dish.' Meat/protein is supposed to be a small part of the plate, and it is in many cultures.","meta":{"section":"Cooking","utc":"1447780189"}} +{"text":"For hot fast meat go with any rib cut, sirloin, flat iron, flap meat (names change by area). The only round I would use is top, often sold as London Broil. Tenderloin would be wasted, chuck is for low and slow.","meta":{"section":"Cooking","utc":"1369971280"}} +{"text":"I appreciate you trying to be helpful, but this is exactly the type of response that annoys me. The cooking time for that recipe is 5 to 6 hours...","meta":{"section":"Cooking","utc":1501003156}} +{"text":"If its blue at full throttle, then its getting enough air. The orange is cos of hot metal. Nbd.","meta":{"section":"Cooking","utc":1455102761}} +{"text":"Just make a garlic+olive oil+butter sauce and you will love any veggie in the world :D","meta":{"section":"Cooking","utc":"1433155757"}} +{"text":"Her appeal was, no longer there I think, the attainable attractive girl next door look. Her food was horrible and from memory a lot of it appeared burnt rather than cooked.","meta":{"section":"Cooking","utc":1534332248}} +{"text":"Good luck removing the enamel, but yes, you could.","meta":{"section":"Cooking","utc":"1330299012"}} +{"text":"As an ignorant but curious American, what is the difference between 'noodle' and 'pasta'? I always thought noodle was the umbrella term, and pasta referred to Italian varieties (versus German or Japanese or what have you).","meta":{"section":"Cooking","utc":"1353290724"}} +{"text":"make pasta sauce, or chili, or roast a few at a time and eat as sides. I always love roasted tomato on the plate when I eat red meat.","meta":{"section":"Cooking","utc":1555413847}} +{"text":"Please give this a try: Easy Carnitas. One of my housemates found this on Reddit a few months ago. It's a ridiculously easy recipe and it's honestly one of the tastiest dishes I have ever had. The last batch I made lasted me two weeks. I'd recommend cooking quantities per the instructions and freezing at least half. So damn good.","meta":{"section":"Cooking","utc":"1328855863"}} +{"text":"> local butcher charges him him 60 euros for a kilo which would be over $100 a lb I know y'all refuse to use metric but can you at least use maths? There's 2.2 lbs in a kilo so it would be \u20ac60 DIVIDED by 2.2 ... $27.27/lbs","meta":{"section":"Cooking","utc":1550418546}} +{"text":"Stinky part of onion smell is due to sulfur compounds. Stainless steel reacts with sulfur, forming non-stinky compounds.","meta":{"section":"Cooking","utc":1511895677}} +{"text":"There is lasagnette, but you mean something like pappardelle is called lasagne?","meta":{"section":"Cooking","utc":1558052651}} +{"text":"I'm in the southwest, but I have been informed that I should check Ralphs :)","meta":{"section":"Cooking","utc":1520604587}} +{"text":"Eat a small handful and wait overnight to see if you have any stomach problems. If not, you don't need to cook them.","meta":{"section":"Cooking","utc":1532489080}} +{"text":"I\u2019d actually say cream cheese from a cheese shop, or a nicer local dairy brand is way better than Philly. I mean, it\u2019s made by the same company that makes plastic American cheese, it\u2019s not really a great brand by any means.","meta":{"section":"Cooking","utc":1541967260}} +{"text":"> Easy enough to make a dry batter to keep around the house. Hell, buy some powdered egg and milk, and make it instant What about egg alternatives for it?","meta":{"section":"Cooking","utc":1458001574}} +{"text":"I could get drunk all day while making stew and watching movies everyday for the rest of my life and die happy.","meta":{"section":"Cooking","utc":"1394457702"}} +{"text":"Oh, I had no idea what that was but thank go for Google! According to googl and wiki it's similar to ginger nut cookies?","meta":{"section":"Cooking","utc":"1443693737"}} +{"text":"In a future batch I will likely dice up some apples and sprinkle them evenly over the cinnamon sugar filling. I want to make sure they will get a chance to cook through during the baking process and I worry that slices may rip the dough as it is being rolled, hence the dice. And I agree with the other commenter...can't go wrong with apples and cinnamon!","meta":{"section":"Cooking","utc":"1425490411"}} +{"text":"Definitely a lot of western rice is like that. I used to be baffled at how people could possibly eat rice with chopsticks until I learned its a lot stickier elsewhere","meta":{"section":"Cooking","utc":1491273224}} +{"text":"Look up something called Oso Buco and use the pork in stead of veal shanks.","meta":{"section":"Cooking","utc":"1357096662"}} +{"text":"Thank you! Yes, I remember making that cold strawberries mistake the first time I ever made them. It was a disaster!","meta":{"section":"Cooking","utc":1518547812}} +{"text":"Do they clog as well and you just dispose when that happens because they are cheap?","meta":{"section":"Cooking","utc":1543864644}} +{"text":"Exactly! Perfecting eggs and skillet potatoes has been the best for me starting out. Learning how to scramble, poach, fry, and hard boil eggs teaches you a lot about your range as well. I was a prep cook for a nice breakfast place and dicing red potatoes gave me a ton of time to work on my knife skills. Now all I'm good at is breakfast though Haha! \ud83d\ude02","meta":{"section":"Cooking","utc":1481404215}} +{"text":"I haven't had any issues with it. My knives are razor sharp all the time. Once you get em sharp, you just need to use the very fine honing belt to keep it that way, too. I think a lot of the knife sub guys are just elitist and want to make everyone use a whetstone lol","meta":{"section":"Cooking","utc":1523228321}} +{"text":"Both Chinese and Indian cooking methods vary greatly from region to region.","meta":{"section":"Cooking","utc":1491109948}} +{"text":"Also cooling meat enough before throwing it in the cast iron. I like to sous vide the day before, then dry it and let it rest In fridge overnight. Gives an amazing sear as you can leave it a little longer before it overcooks.","meta":{"section":"Cooking","utc":1561031230}} +{"text":"I am beyond grateful to stumble on this thread. I have a huge phobia of parasites so now I know to stay far away from fish. Never liked them too much anyway but I did eat them from time to time. Happy I found out like this instead of seeing it for myself.","meta":{"section":"Cooking","utc":1527908410}} +{"text":"Eh, it was more stupidity then malice. I learned the hard way that you shouldn't have nice things when you're a student.","meta":{"section":"Cooking","utc":1527865306}} +{"text":"My family is a Crystal family.","meta":{"section":"Cooking","utc":1526762787}} +{"text":"Eat it","meta":{"section":"Cooking","utc":1555348725}} +{"text":"already steamed or fresh/uncooked?","meta":{"section":"Cooking","utc":1541292671}} +{"text":"lil bit of five spice powder as i mix the beef and onions","meta":{"section":"Cooking","utc":1476804823}} +{"text":"Jaccard meat tenderizer.","meta":{"section":"Cooking","utc":"1424042629"}} +{"text":"Zong","meta":{"section":"Cooking","utc":1456428638}} +{"text":"I sometimes add sriracha and a hard boiled egg to basic chicken ramen and call it a meal. If i have some veggies leftover in the fridge i might add those too","meta":{"section":"Cooking","utc":1556815427}} +{"text":"Okay this makes sense. I didn't have time to marinade them before. Thanks for letting me know!","meta":{"section":"Cooking","utc":"1391485174"}} +{"text":"I've found that organic yoghurt and other soured products generally has a longer life, though it does get more and more sour over time.","meta":{"section":"Cooking","utc":1547496935}} +{"text":"My The French Laundry Cookbook has Recipes for Guinea Fowl, Squab and Pekin Duck so they must be good game birds. Edit: I guess these are all domesticated Fowl =(.","meta":{"section":"Cooking","utc":1489272745}} +{"text":"Oh, I meant they were completely unwashed, and meatier than a more usual tonkotsu broth.","meta":{"section":"Cooking","utc":1531353114}} +{"text":"I had a 12 lb turkey. I brined it in a bringing bag- basically a huge ziplock and set it in a bowl in the fridge.","meta":{"section":"Cooking","utc":1511723742}} +{"text":"I totally agree, but if you scroll down you will see plenty more echoing the thoughts of OP.","meta":{"section":"Cooking","utc":"1418670530"}} +{"text":"you dont need to wash it off nor do the restaurants. just 1/4 teaspoon per lb of any sliced meat with your marinade and let sit marinade doesnt work alone to get that springy texture everyone is looking to try to reproduce and thats usually the one thing that makes people ask \"why does my homecooked chinese not taste like resaurant\" that and a buttload of MSG","meta":{"section":"Cooking","utc":"1368661672"}} +{"text":"You almost always leave it unless the recipe says other wise. I do think its bitter at all but of you find it bitter you can add sugar, celery or carrot. You could also add vadilia onion.","meta":{"section":"Cooking","utc":1554887823}} +{"text":"Unfortunately, there is a long standing trope of eating rotten meat covered in fancy, expensive spices. However our ancestors were no stronger or healthier than we are, they did not have Tums, and they did not have emergency rooms. They also couldn't afford meat very often, even the rich people had to wait until special events. We hear about their big blow out, super over the top feasts. Those definitely happened, but those were the historical ancestors of the Kardashians, not you, your doctor, or the owner of the local car dealership.","meta":{"section":"Cooking","utc":1556541507}} +{"text":"TV shows fan here too. To me, a home dish maybe have only one or two goals, usually (flavor, healty, etc). Restaurant ones must be about the whole experience: flavor, beauty, awesome smell, creativity, etc.","meta":{"section":"Cooking","utc":1542760051}} +{"text":"Yum. I still haven't made a concrete decision on what to make and that sounds good.","meta":{"section":"Cooking","utc":"1433450051"}} +{"text":"I use my Instant Pot frequently to make rice. It works. Frankly the rice isn\u2019t as good as a rice cooker (it seems like rice made in the IP dries out and gets \u201ccrunchy\u201d faster than rice cooker made rice). Do I notice it? Yes. Do I care about it enough to switch back to pulling out a second appliance or a pot to make rice? No. My usual process is: make a dish in the Instant Pot, and while it\u2019s cooking, prepare a second liner with a trivet, and inner pot, and the rice. Water in the liner under the trivet, and roughly 1:1 water and rice in the inner pot. (The inner pot is actually the insert from my rice cooker!) When the main dish is finished, I release, swap inserts and cook the rice. Usually there\u2019s a bit of work to do still with the main dish (let it rest, fluff it up, add final application of certain ingredients) which I can do while the rice is cooking.","meta":{"section":"Cooking","utc":1524419379}} +{"text":"I sometimes salt, sometimes not. Sometimes I wash rice, sometimes not. If as you are saying it is a plain side I would absolutely wash and salt.","meta":{"section":"Cooking","utc":1504824616}} +{"text":"With an instant pot and a thrift store rice cooker I can make a week's worth of bean and rice burritos for a family with 2.5 minutes of total attention. Huge savings in time and money.","meta":{"section":"Cooking","utc":1480521834}} +{"text":"My wife bought a similar grill mat but the burgers didn't get the nice \"char\" like it does with fire. Additionally the juices tend to stay on the mat and end up somewhat \"boiling\" the meat since it's cooking in it's own fat/juices. Since I was grilling on a park grill, I ended up using a metal grill mat with holes from Home Depot (don't remember the name). If you are grilling at home and don't want to bother with the clean up, I'm not sure what to suggest. Edit: We bought Costco Kirkland brand Hamburger Patties. They lack seasoning so I suggest using Lawry's Season Salt and put a good amount on each side. If you are doing hot dogs then those mats would work just fine.","meta":{"section":"Cooking","utc":"1432838571"}} +{"text":"How long did you have it out of the fridge for is the real question, like on the way home, and then when you were cooking with it, if it reached room temp multiple times, would concern me... but it could have been some of the juices that got the smell cause it was not wrapped properly, since you say they smell good individually. A certified food safety expert would most likely tell you not to risk it, imo. *Also, expiration dates usually do not matter anymore once the seal has been broken, has been stored improperly or got contaminated at some point.","meta":{"section":"Cooking","utc":1481574021}} +{"text":"First...are you SURE you're lactose intolerant? Reason I ask: I thought i was. All the same symptoms, Lactaid pills worked just fine to fix it, etc. Except then I found out that I can handle *organic* milk just fine. I have no clue why or how or what is different that lets me handle it. But I can. So...have you tried sticking with organic milk & cheeses?","meta":{"section":"Cooking","utc":1516406752}} +{"text":"No, that isn't enough vegemite","meta":{"section":"Cooking","utc":1456710248}} +{"text":"yea its a southern thing , first time ive heard of it was from good ol boy type people , im from north indiana also ..","meta":{"section":"Cooking","utc":1563874039}} +{"text":"It's good shit but your best bet is to just find a local fried chicken place that makes it for you.","meta":{"section":"Cooking","utc":1454146985}} +{"text":"Cream cheese in lasagna. It is life changing but an insult to a traditional Italian American family.","meta":{"section":"Cooking","utc":1546300001}} +{"text":"Sink sprayer, duh.","meta":{"section":"Cooking","utc":"1384134693"}} +{"text":"It's worth getting a plastic microwave rice cooker with a vented lid that will work well without spilling water everywhere. They're cheap enough and available just about everywhere now. The type of rice might also change the ratio of water that you need, and the total cooking time. Scroll down on this page and there's a rice-to-water ratio table with several common rice types listed: https://whatscookingamerica.net/Pasta_Rice_Main/Perfect-White-Rice.htm I've cooked wild rice on the stove top and in the microwave, and that used up a lot of water and took quite a long time. White short grain rice, on the other hand, doesn't need as much water as other types.","meta":{"section":"Cooking","utc":1521676301}} +{"text":"Dank Me Me","meta":{"section":"Cooking","utc":1462259006}} +{"text":"Would assume like many other vegetables you can blanch them and then freeze them. You may want to look up an exact blanching time, but probably 2 to 3 minutes in salted water; you\u2019ll likely need to do multiple batches if you want to do most of all of them. After boiling remove them to ice water for 30-60 seconds to shock them, and then move them to a colander to drain. Next, pat them dry, then put them in a single layer on a parchment paper lined baking sheet, and freeze. Once they are frozen (8 hrs to overnight) put them in freezer bags in whatever portion you want to use them in and remove as much air as you possibly can (or better yet vacuum seal them if you have that). Keep in the freezer, they\u2019ll last at least a couple months or even a year depending.","meta":{"section":"Cooking","utc":1514318576}} +{"text":"2 cups milk 1/3 lbs grated sharp cheddar cheese ( I use Cabot brand ) 2 Eggs 1 tsp dry mustard ( I use Colman's ) 1 tsp salt 1 tsp pepper 2 tblsp flour 2 tsp butter Slightly beat the eggs and add all the ingredients in a pot and SLOWLY heat up until everything melts together. Make sure it doesn't boil or you will get really grainy and awful rarebit. I sometimes have to add extra flour if it's too runny. Edit: Oh and I typically eat this on Saltine crackers instead of bread. We really don't stick to the Welsh version at all.","meta":{"section":"Cooking","utc":"1358639579"}} +{"text":"This has been my go-to lentil recipe - remove the chicken and use veggie broth if you want to go vegetarian: Ingredients: * 4 boneless, skinless chicken thighs (or breasts) - cubed or cut into small pieces * 3 cups dried, split red lentils * 1 medium onion - sliced or diced * 4-5 cloves garlic - diced * 1 tbsp vegetable oil * 2 tbsp coconut oil * 2 cans coconut milk * 4 cups water, chicken broth, or vegetable broth * 2 tsp salt * 2 tsp ground cumin * 1 tsp ground coriander * 2 tsp paprika * 2 tsp tumeric * 1 tsp garam masala * 0-2 tsp chilli powder prep - 10-15 minutes total cooking time - 45 mins - Heat vegetable oil in a large pot - Sear chicken until no more pink appears and then remove from pot - lower heat - add about 3 tbsp of coconut milk - the thick, rich stuff on the top of the can and heat - add 1 tsp salt, cumin, coriander, paprika, turmeric, garam masala, chilli powder (if used) - heat spices for 1 minute stirring constantly - add coconut oil to pot - add onions and cook for 1 minute or until just getting soft - add garlic and cook for 1 minute - add lentils, water/broth, rest of coconut milk, and chicken and bring to a boil - once boiling, reduce heat and simmer covered for 30 minutes or until lentils are tender stirring occasionally - add salt to taste if necessary","meta":{"section":"Cooking","utc":"1447196929"}} +{"text":"Get a new GF?","meta":{"section":"Cooking","utc":1526445064}} +{"text":"Perfect for fruit, abundant year-round in the tropics. No cooking required.","meta":{"section":"Cooking","utc":1546298336}} +{"text":"Fruit-only sorbet-smoothie (and a touch of water for hydration). For my batch, I just used frozen strawberries, banana, and a bit of water. The result was a thick, rich consistency that was still fluid enough to drink without utensils. Kids can pick a cup of whatever frozen fruit they want in their serving. Doesn't have nuts or milk for anyone who might already be lactose intolerant.","meta":{"section":"Cooking","utc":1468609704}} +{"text":"Agreed. Often times fatty beef just needs to be cooked longer than the other ingredients.","meta":{"section":"Cooking","utc":1494090117}} +{"text":"It may be trashy but Hot Dogs are traditionally boiled or at least simmered in water. I occasionally make a 'Polk-a-dot Mac & Cheese' by cutting up a few hot dogs into the water as the pasta boils.","meta":{"section":"Cooking","utc":1550781347}} +{"text":"Fuck yeah mustard crust is the jams","meta":{"section":"Cooking","utc":"1346638029"}} +{"text":"Usually ground beef is used for tacos and burgers in the US. Mincied meat is less common than ground meat; I didn't know what the difference was until I googled it just now.","meta":{"section":"Cooking","utc":1526667907}} +{"text":"Thanks for the advice","meta":{"section":"Cooking","utc":1542337854}} +{"text":"Obviously. I'm still waiting for you to say something intelligent. I have a feeling I ought to stop.","meta":{"section":"Cooking","utc":"1376312840"}} +{"text":"Put the headline into Google and you should get a version without that","meta":{"section":"Cooking","utc":1529112234}} +{"text":"Plan ahead for the hot season, have your own precooked foods in your freezer, things that can be eaten cold, or at room temp.. Like, sliced roast beef, for a myriad of sandwiches, like a steak & cheese in pita bread, that you could heat in the microwave. Broils Italian sausages, hot dogs for room temp. meals with beans, or a pasta salad. If you're into veggies, marinate a bunch of mushrooms in Italian dressing, blanch green beans and freeze for bean salads, and tomatoes are always good. If you have a pannini press they don't produce a lot of heat, grill your veggies on that.","meta":{"section":"Cooking","utc":1499270315}} +{"text":"I don't eat fish, but my mom makes salmon almost every night and usually makes a second piece for lunch the next day. Her go-to is to throw it in a pan with capers, olives, zuchinni, cherry tomatoes, and fresh parsley, then serve it over pasta. Sometimes she'll add pesto, or she'll use a bag of stir-fry veg, some fresh chilies, and serve with soba noodles, and a drizzle of sesame oil. She literally just throws it all in a pan and just drinks a glass of wine while it cooks. She also has a sinle-sized tagine pot (TK Max) that she uses a lot- she throws in the salmon with cubed sweet potato, chopped onion, chopped carrots, a small tin of tomatoes, parsley, cilantro, garlic, harissa, vegetable stock/water, handful of raisins. Not sure of precise timings but basically until it's cooked. Tagine is normally cooked on the hob but you can oven-bake it.","meta":{"section":"Cooking","utc":1461257080}} +{"text":"This is my go to shredded meat Mexican taco/burrito filling. 1can black beans, rinsed 1 can whole kernel corn, drained 1 can diced tomatoes with green chilies. 1 onion, diced 1 package taco seasoning 2-3pounds chicken or beef Salt and pepper generously, throw in a bullion cube or two if you like Slow cooker on low for about 8 hours. Shred and let simmer a bit longer. Everyone who has tried this has loved it.","meta":{"section":"Cooking","utc":"1411781525"}} +{"text":"I'd never seen the sodium citrate thing before! That's incredible!","meta":{"section":"Cooking","utc":"1391208146"}} +{"text":"Add http:// to the beginning or www. so Reddit converts it to a clickable link. As it is, it's just text","meta":{"section":"Cooking","utc":1516762202}} +{"text":"No, saute and fry are both at high heat. Just don't use too much oil when you fry/saute. Common mistake. You want enough to lubricate the meat, that's about it.","meta":{"section":"Cooking","utc":"1327561469"}} +{"text":"This looks yummy!","meta":{"section":"Cooking","utc":"1392950929"}} +{"text":":-> I keep reading that. It's just a pan, like all the others I've washed for 40 or 50 years. To each his own, and I'm sure all the advice works.","meta":{"section":"Cooking","utc":"1414184092"}} +{"text":"Arugula. It's the worst leafy green it always just tastes spoiled","meta":{"section":"Cooking","utc":1554146954}} +{"text":"I'm having difficulties finding cast iron frying pans or grill pans to be honest. Everywhere I go it's all about the non-stick teflon ultra professional or what not. I have looked in \"thrift\" stores, and from what I've seen I would not want food coming anywhere near what they've got for sale, no to mention the plastic handles look like they'd melt or fall off in 2 seconds.","meta":{"section":"Cooking","utc":"1334910042"}} +{"text":"For chili, making a paste from simmered dried chiles and broth rather than using chili powder.","meta":{"section":"Cooking","utc":1546015236}} +{"text":"TLDR: MORE MEAT AND TATERS","meta":{"section":"Cooking","utc":1496926832}} +{"text":"I should have noted that when I use the term scraping, I meant aggressive scraping with a metal bench scraper or a scraping plane, where you are actually removing a thin shaving of wood. Sanding will accomplish much the same thing for your purposes. Your goal is to remove the stinky wood.","meta":{"section":"Cooking","utc":1491855875}} +{"text":"Thanks!","meta":{"section":"Cooking","utc":"1372947841"}} +{"text":"I make some variation of this bean salad and it's really filling. I usually make it with canned ingredients but of course fresh makes it even better. It's kind of 'whatever you have in the fridge/pantry' recipe, so these are just what I usually end up using. I've been thinking of adding in some potatoes or other starch, but I usually eat it with rice or hash browns so I haven't added it to the salad yet. * Bulk of salad: Chickpeas, black beans, kidney beans * Sweetness: Corn, caramelized onions * Acidity: Rice wine vinegar, apple cider vinegar, red wine vinegar, or lime/lemon juice * Crunchyness: Slightly grilled poblanos, jalepenos, carrots, celery * Savory: Soy sauce or fish sauce, celery salt * Spices: Pepper, salt, cumin, coriander, sesame seeds * Meatyness: Crumbled sausage, bacon, or ground turkey","meta":{"section":"Cooking","utc":"1395158928"}} +{"text":"No argument here, this man speaks truth.","meta":{"section":"Cooking","utc":1526798101}} +{"text":"Wait, does he not know you did this? Honestly, this would be a disaster for me. Yes, spices do lose their potency over time but I have a mental timeline of how old my spices are and use more than a recipe calls for if i know something is old. And I also have a mental list of what spices I own. You'd better be prepared to make a lot of quick runs to the store with no notice, for when he discovers that you threw out something that he needs to use *right now* because he had no idea he no longer owns a bottle of spanish paprika. Be prepared for your husband to be pissed about this. I know I would be.","meta":{"section":"Cooking","utc":1541442879}} +{"text":"You don't \"burst\" water molecules by freezing and thawing. The water molecules themselves, when they freeze, crystallize and puncture the cell walls of the organic matter, affecting flavor and texture.","meta":{"section":"Cooking","utc":"1369842079"}} +{"text":"Ugh. Story time. Couple years back, I ended up going to a town up north for an event on short notice. A friend of my wife's was staying with her mom at that point, and they had a couple extra bedrooms so they invited us to stay instead of trying to find a hotel. To repay the kindness, I offered to cook a nice dinner, figuring that they haven't had someone cook for them in quite a while and wanting to repay them for hosting us. Finding dishes and utensils wasn't so bad. However, I pulled out a hot dish of chicken parm from the oven, and unfortunately I picked an oven mitt that didn't have adequate protection. And the oven was more than a few steps from the table. And all the countertops were cold granite, no trivets in sight. The only way to not launch the hot af dish, or put it on a cold granite counter (likely shattering the dish and ruining the chicken due to thermal shock) was to grab it with my other bare hand. That burn sucked ass, because the reason I was in town was a music festival and I was there to perform. Fortunately most of the work on my instrument was with my right hand, and the burn was on my left. But it still sucked ass.","meta":{"section":"Cooking","utc":1537067510}} +{"text":"If you could have any one food for the rest of your life, what would it be and why is it spaghetti?","meta":{"section":"Cooking","utc":"1439559434"}} +{"text":"Cooking a family meal is way more stressful to me than cooking on my line.","meta":{"section":"Cooking","utc":1561921993}} +{"text":"https://www.thespruceeats.com/vegetarian-gluten-free-thai-green-curry-3217743 Hope you like curry. This can be made quite successfully with tofu in my experience. This recipe can be made as spicy or mild as you can take. A word of caution, if you\u2019ve never used fresh lemon grass nor galangal you should be prepared for its wood-like texture and it must be processed very finely in order to give your dish the proper texture and consistency","meta":{"section":"Cooking","utc":1551373761}} +{"text":"I\u2019d be with it if it was 3 bucks at my store but it\u2019s not Edit: god I hate reddit","meta":{"section":"Cooking","utc":1554527490}} +{"text":"I always buy extra aluminum pans just in case, because I inevitably run out of my regular ones.","meta":{"section":"Cooking","utc":1509780935}} +{"text":"Fry a few cloves of sliced garlic in a little oil, just until golden and immediately pour over plain rice. Add a little soy sauce and serve.","meta":{"section":"Cooking","utc":"1435859451"}} +{"text":"The difference is fat. Bechamel is \"mostly\" water, your cheese product is mostly fat. Pasta is able to absorb moisture afters its been chilled, but not so much fat. This is why your velveeta sauce seems to be creamy while your bechamel is dry. It just depends on you if you wanna be healthy or tasty. If you're smart you dont even have to compromise.","meta":{"section":"Cooking","utc":1479435591}} +{"text":"> a little trans fat (unhealthy) yeah, that's down playing things just a little bit.","meta":{"section":"Cooking","utc":1564330984}} +{"text":"Stir fry! Beef and broccoli, chicken and veggies..really whatever ya want. You can do brown rice to make it healthier too, or even mix it up sometimes and do noodles. Easy, fast, and can make a big portion.","meta":{"section":"Cooking","utc":1554676062}} +{"text":"broccoli can be great. But if it gets boiled then it will never taste good. roast it with salt, pepper, garlic, oil, and lemon and then get back to us with your report.","meta":{"section":"Cooking","utc":1529100145}} +{"text":"Yeah, I don't mind it (still better than most travel shows out there). It just feels like he had the least control over it.","meta":{"section":"Cooking","utc":1452517177}} +{"text":"Honestly i m torn between Avocado with some aioli and boiled prawns Homemade Pizza Good burger from a food truck i love Or a nice beef filet chateaubriand, with a sauce, maybe pepper, or marsala, or garlic / parsley / cream, not sure, and some good homemade mash potatoes... Shit i'm hungry ahah","meta":{"section":"Cooking","utc":1557724736}} +{"text":"Who eats oxen?","meta":{"section":"Cooking","utc":1523975655}} +{"text":"My tofu recipe. https://www.reddit.com/r/vegetarian/comments/43ap2n/vegetarianpossibility_to_be_vegan_maposzechuan/","meta":{"section":"Cooking","utc":1469549778}} +{"text":"That would be paneer and ghee then. Greek yoghurt is also good in certain dishes.","meta":{"section":"Cooking","utc":"1424554575"}} +{"text":"I think you'll be surprised what 3 tablespoons of chili powder can do, but feel free to update the spice level accordingly! Let me know how it turns out if you get around to trying it!","meta":{"section":"Cooking","utc":"1446241407"}} +{"text":"I would brown the beef and set it aside in a bowl. Dont crowd the pan. Then cook the veggies before adding the beef back in.","meta":{"section":"Cooking","utc":1538941352}} +{"text":"whats your favorite recipe? i want to make some but i have no experience with Cajun/creole","meta":{"section":"Cooking","utc":"1446855758"}} +{"text":"it is much easier to reduce something when you are not hungry while cooking :-)","meta":{"section":"Cooking","utc":"1336361030"}} +{"text":"Seriously... once I spent a couple pennies more and bought some good grass fed beef, the Wal-mart \"beef\" was no longer an option. blech-burger.","meta":{"section":"Cooking","utc":"1386889207"}} +{"text":"Great resources, thank you for sharing!","meta":{"section":"Cooking","utc":1535063026}} +{"text":"I make home made sausage and pack it, buy bulk meats to separate and pack, chop pack and freeze vegetables, make chicken breasts for lunch and pack them. Basically most things you would normally use plastic baggies / plastic wrap / aluminum foil /Tupperware for. Except the vacuum sealed does a much better job at preserving and preventing ice crystals from forming on your food in the freezer, plus the packed food takes minimal space.","meta":{"section":"Cooking","utc":1456146014}} +{"text":"Is the casserole supposed to be a main or a side? Also, does it have to be vegetarian friendly, or just vegetable based?","meta":{"section":"Cooking","utc":"1441612382"}} +{"text":"Absolutely! It's not exact measurements, so forgive me, but it is stupid easy. I just blend about 2 avocados, a bunch of cilantro, a lime or two's worth of juice, and a pinch of salt (I actually usually use garlic salt) together in a food processor/blender. Then add water to adjust the thickness of the sauce. Usually a tablespoon or two is enough, cuz I like it thick. Since you're using it on something with heat already, that version should be good. But if you decide you want a version with a little heat, just add a Serrano or jalape\u00f1o.","meta":{"section":"Cooking","utc":1466899051}} +{"text":"Avocados, the texture alone makes me want to vomit and the taste is just horrendous.","meta":{"section":"Cooking","utc":1554149767}} +{"text":"Well dang. Now I need a new name.","meta":{"section":"Cooking","utc":1451620628}} +{"text":"/r/iamverysmart","meta":{"section":"Cooking","utc":1533490750}} +{"text":"Or chicken fajitas","meta":{"section":"Cooking","utc":1553536528}} +{"text":"if you get three meals free do it. I got first three meals 50% off. Its $20/meal and even at $10/meal i wouldn't pay for it... but three free meals is 3 free meals. You can buy the same meals in the store for <$5","meta":{"section":"Cooking","utc":1492020539}} +{"text":"That's what I was thinking","meta":{"section":"Cooking","utc":1482959320}} +{"text":"Try a dehydrator maybe?","meta":{"section":"Cooking","utc":"1402060150"}} +{"text":"What kinds of things do you cook in yours? I haven't been very brave trying mine out. I just do fish fingers and fries and stuff.","meta":{"section":"Cooking","utc":1512955206}} +{"text":"All the time! I'm Taiwanese-American and I don't like those soft, creamy set scrambled eggs. I add enough oil until there's a good 1/4 inch, heat until smoking and then pour in the scrambled eggs. let them fry HARD until a little brown and only THEN do I stir.","meta":{"section":"Cooking","utc":"1444615946"}} +{"text":"I used to crack on the side of the bowl and empty the egg directly into the mix. That is until there was a bloody yolk (also, double yolks). I crack on a folded paper towel on the counter, empty the egg into a ramekin, then add it to the mix.","meta":{"section":"Cooking","utc":1537716215}} +{"text":"The one posted above seems to be enameled.","meta":{"section":"Cooking","utc":"1429248624"}} +{"text":"Peel it, juice it, add the pulp back in so it's like an applesauce consistency. Add sugar to taste and make a ginger jam. Trader Joe's used to carry it and it's great on an English muffin in the morning.","meta":{"section":"Cooking","utc":1480982483}} +{"text":"Were* Though I'd assume it's just autocorrect biting you in the ass.","meta":{"section":"Cooking","utc":1547043872}} +{"text":"Search: just got rice cooker.","meta":{"section":"Cooking","utc":"1432930819"}} +{"text":"So you didn\u2019t like it? I was wondering if there were any ingredients and sauces or dips that it suits. I bought some frozen coconut chunks recently and they tasted totally bland and boring but I wonder if they wraps would even have much taste if they\u2019re super thin.","meta":{"section":"Cooking","utc":1562137865}} +{"text":"I made tabbouleh once and it was good but it obviously was streets away from Pitaland's.","meta":{"section":"Cooking","utc":1546568187}} +{"text":"Propane burns clean. It only produces CO2 and H2O, unlike paper and hair which put off other molecules when they burn. That is what gives them their smell. Because of this I believe that gas does not impart any flavor on the food.","meta":{"section":"Cooking","utc":"1331078880"}} +{"text":"Check yourself with a doctor you're not making any sense.","meta":{"section":"Cooking","utc":"1328061113"}} +{"text":"Roast in the oven at 400 with cherry tomatoes and sweet onion. I like to throw in some unpeeled garlic cloves drizzled in evoo wrapped in foil when I turn the oven on. Their powers combined on a crostini is perfect!","meta":{"section":"Cooking","utc":1466117573}} +{"text":"Thanks, they turned out perfectly. I even trimmed some of the bigger twists for cosmetic purposes heh.","meta":{"section":"Cooking","utc":1548373347}} +{"text":"YES! Copymethat.com This is the best thing to happen to online recipes ever!","meta":{"section":"Cooking","utc":"1422199451"}} +{"text":"I just came back to my computer after browning the beef, and you're right - I wish I'd known to do it a little at a time. I did 3/4lb at once, and only got a little browning around the boiling. But next time! (PS, I was a vegetarian for 13 years, ended that last spring. So this is all pretty new to me!)","meta":{"section":"Cooking","utc":"1327794077"}} +{"text":"Well it's the same when it gets poured into the bowl. So...","meta":{"section":"Cooking","utc":"1328917870"}} +{"text":"High in veggies and natural (pastured, grass fed, etc.) proteins. Low in salt, no sugar or refined starches. Basically, all of the advice about how we\u2019re supposed to eat anyway. Dropped my BP from 145/90 to 118/72.","meta":{"section":"Cooking","utc":1557628587}} +{"text":"Do a search on cooking or baking stones. Example: https://greenfamilywellness.wordpress.com/2011/03/16/a-must-have-for-your-kitchen-the-baking-stone/","meta":{"section":"Cooking","utc":1478008902}} +{"text":"I thought all red wine tasted vaguely like vinegar until a friend brought round a bottle for dinner, so not any more expensive than usual, and it tasted mmn not delicious but nice. There were now certain meals I would prefer to have this wine with, turns out I'd just grown up with an slight alcoholic who'd drink anything.","meta":{"section":"Cooking","utc":1491236232}} +{"text":"I really like the brown color it gives, though. I usually rub with canola oil, since that's the recommendation for Alton's whole turkey. I've never done one with butter before, and figured I'd give it a try.","meta":{"section":"Cooking","utc":"1404956322"}} +{"text":"I know, it's fabulous. For the most part the avocados are still from Chile, until the Mexico harvest comes in.","meta":{"section":"Cooking","utc":"1433610617"}} +{"text":"Let's assume this is boilerplate internet hyperbole, rather than jump to mental illness","meta":{"section":"Cooking","utc":1561636814}} +{"text":"I like to use ground chicken or turkey when I'm making chilli. Cook it in a frying pan before putting it in the slow cooker. I don't usually do chicken breasts in the slow cooker so I'm not 100% sure about your current problem. Sorry!","meta":{"section":"Cooking","utc":1492059582}} +{"text":"True that... Always loved cream carbonara till an Italian friend of mine introduced me to the real deal, never looked back since","meta":{"section":"Cooking","utc":1475186310}} +{"text":"Spices are bark e.g. cinnamon, roots, e.g. ginger, seeds e.g. anise, and pods, e.g. chiles. Herbs are leaves, e.g. rosemary, stems--chives, small sticks--thyme.","meta":{"section":"Cooking","utc":"1367202772"}} +{"text":"Well I kept all 3 so my \u2014ashore\u2014 advice is to do the same","meta":{"section":"Cooking","utc":1513227664}} +{"text":"this might be the best solution for me because it also minimizes smell. time to get the sous vide machine back from my ex.","meta":{"section":"Cooking","utc":1532914257}} +{"text":";3","meta":{"section":"Cooking","utc":"1390262236"}} +{"text":"Your ignorance is hardly imaginary since you typed it for all to see.","meta":{"section":"Cooking","utc":1539207822}} +{"text":"I hate to break it to you, but there's variation in canned spinach too.","meta":{"section":"Cooking","utc":1491781627}} +{"text":"Fels Naptha is also wonderful if you frequently die your fair dark and need to get the dye stain off your skin. Works better than all hair color removers available on the market.","meta":{"section":"Cooking","utc":"1339332469"}} +{"text":"I used mix of olive and canola. Comes prepackaged that way.","meta":{"section":"Cooking","utc":1539229626}} +{"text":"Ohhhhh lol","meta":{"section":"Cooking","utc":1563930012}} +{"text":"You could be trying to flip it too early, it could be your spatula or it could be the pan. I have one that is plastic and the tip has started to get a bit rough. Crepes are very delicate and worn spatula will definitely catch. What you can do to make it easier is first get the corner of the spatula like 1/2\" under the edge of the crepe and just follow the outside of the pan lifting that corner. If you wait till they are a bit more cooked, this becomes easier. Once you've done that shake the the pan to and away from you quickly - or side to side - to get the crepe loose. Tilt the pan forward and let the crepe slide a bit to one side. This should make it a lot easier to work the spatula under it. If that fails try this: get corner of spatula under the the crepe, then with your finger gently lift the crepe a bit and work the spatula under a bit more. Don't burn your finger, so do this in like 3 - 4 steps but you should be able to get all the way under it.","meta":{"section":"Cooking","utc":"1347281468"}} +{"text":"I don't know why you're being so rude to the OP. Puffy tortillas aren't a yeast leavened product nor are they cooked on a griddle or comal like regular tortillas. They are fried (deep or shallow), which produces a hardened outer shell that traps this mystery gas you're so hung up on, steam, and leads to the tortilla puffing. Here's a video of them being made: https://www.youtube.com/watch?v=oMoYEq_xHh0","meta":{"section":"Cooking","utc":1507520406}} +{"text":"Replace honey with dijon mustard and you've got mine.","meta":{"section":"Cooking","utc":1453007310}} +{"text":"A high school math question","meta":{"section":"Cooking","utc":1554367868}} +{"text":"The grilled chops, with the dry rub, would be great served with the sauce. Just brush it on during the last 5 minutes of grilling. :)","meta":{"section":"Cooking","utc":"1364855237"}} +{"text":"Swap American for muenster, similar meltiness, a bit of tang and funk that you don't get in American.","meta":{"section":"Cooking","utc":1555468458}} +{"text":"And /u/charred is talking about Better than Bullion.","meta":{"section":"Cooking","utc":1488468790}} +{"text":"Yummmmmmmm","meta":{"section":"Cooking","utc":1538458211}} +{"text":"Oil is loud?","meta":{"section":"Cooking","utc":1504479953}} +{"text":"Hot pockets and corn dogs. Gotcha.","meta":{"section":"Cooking","utc":"1422213030"}} +{"text":"In reference to people, I do not choose to recognize that but happy cake day and have an upvote.","meta":{"section":"Cooking","utc":"1362058595"}} +{"text":"Ricky Martin approves.","meta":{"section":"Cooking","utc":"1336775323"}} +{"text":"There's no need to marinate anything you are going to stew, or this case fricassee. Also, wet marination does pretty much nothing in terms of flavor. Now dry brining is another matter altogether...","meta":{"section":"Cooking","utc":1453425231}} +{"text":"There\u2019s an argument around Mexican food here, particularly Tex-Mex, so you could also say something like brisket tacos but I think you have to go straight brisket. It\u2019s a tough choice though.","meta":{"section":"Cooking","utc":1563808011}} +{"text":"Would something like this help? Got this off /r/keto a while back. Basically make this but let it out with a little more liquid til you have the consistency you want. You can get sodium citrate off eBay or Amazon.","meta":{"section":"Cooking","utc":1484292735}} +{"text":"Talk about a misleading title, lol. Cool pictures and story, though. Pizza cooked in a brick oven is impossible to beat, but those turkeys looked fantastic!","meta":{"section":"Cooking","utc":"1448653647"}} +{"text":"It's a friend. He's making me dinner. I'd like to bring something. Thanks for the recs, will bring those!","meta":{"section":"Cooking","utc":1550603661}} +{"text":"basically the difference is what I mentioned about the orange/red lentils getting really mushy like split peas. that's about it. they pretty much taste the same.","meta":{"section":"Cooking","utc":1559658673}} +{"text":"Once I had some leftover pot roast but not enough sauce so I cubed the meat, stretched the sauce with some heavy cream and added some sauteed mushrooms. I then mixed all of it together with pasta, put it in a baking dish, topped with bread crumbs, baked it for 20 minutes and turned it into a beef noodle casserole. Any time I make a pot roast now I make this with the leftovers and it is amazing.","meta":{"section":"Cooking","utc":1529336208}} +{"text":"This sounds like it would taste the same going down as it would coming back up.","meta":{"section":"Cooking","utc":1542762097}} +{"text":"I know it's a little bit different but my dad in the past when I was little..made \"chicken cordon bleu\" in the slow cooker and it was super good :).","meta":{"section":"Cooking","utc":"1437851621"}} +{"text":"Don't cook them as long as the instructions say and they don't go mushy.","meta":{"section":"Cooking","utc":1505074686}} +{"text":"Hey, raising this thread from the dead ;) I did try the Keller method, thank you for recommending it. I tried it with a 1.2kg chicken, and I still brined it beforehand, and cooked it upside down so the breast wouldn't dry out. I found it worked well as the meat was cooked through, and while the bird lost a lot of juices during cooking it was still moist and a good flavour, with nice crispy skin. Probably the best chicken I've had cooked in under an hour! I will probably stay with Heston's approach as it gives more control (you can set the internal vs external temperatures/crispiness separately) and works for all size birds, even though it takes a lot longer - I would urge you to give it a go, and definitely brine your chickens beforehand! Let me know how you get on :)","meta":{"section":"Cooking","utc":1479044653}} +{"text":"Instead of using straight up MSG, I like to use chicken stock powder or dashi stock powder. It definitely carries other flavors, but it's still pretty versatile. Great for soups, stews, and sauces that you want an extra bit of umami. You can even rub it into meat with other spices before cooking, toss some in a stirfry/fried rice, stuff it into meat fillings/meatballs.","meta":{"section":"Cooking","utc":1473315673}} +{"text":"Totally with a caveat. Family has live in chefs but I don't, because I'm basically a hermit and I don't entertain that often and I like the distraction of cooking. But I could honestly just as easily find other distractions until the chef calls me over. However going back to what I said before I am totally a hermit if work doesn't require me to travel, and I'm *really* particular about how my homes are - including the kitchens. Particularly the kitchens really since I spend most of my time in either the kitchen or the 'me room/wing'. So said chef would have to leave things *exactly* as they found it or we agree beforehand where everything goes and they stick to that, and also be out the moment they finished. I've hired chefs when entertaining at home and I've always been up at 1am after the party muttering under my breath while re-cleaning the kitchen.","meta":{"section":"Cooking","utc":1506011778}} +{"text":"In addition to making rice in a saucepan, remember, too, that rice can be baked in a casserole dish in the oven. I don't make it that way often, but it's saved me more than once when every sauce pan in my kitchen was in use for something else. My multi-purpose sauce pan of choice, btw, is All-Clad d5.","meta":{"section":"Cooking","utc":1495120027}} +{"text":"Yes. * Heat oven to 425, heat an oven safe pan on the stove top as well. Put about 1 tbsp of oil in the pan, you want it just hot enough that little wisps of smoke come up from the oil. * Sear one side in the pan for 90 seconds, then the other for 60 * Put pan in oven and cook til done (usually 8 minutes for the steaks I get, which are quite thick) Check with a thermometer if you dont know how to tell by touching the meat. Also, remember that from this moment on the pan handle is fucking hot, so dont burn your hand. * Tent with foil and let rest for 3 minutes before serving Voila","meta":{"section":"Cooking","utc":"1425424659"}} +{"text":"Disagree, I find it saves a ton of time.","meta":{"section":"Cooking","utc":1523818195}} +{"text":"Go to your thrift store and get a blender that looks solid. I got a great 350w blender with a huge pitcher for ten dollars a year ago. The thing is older than I am and works perfectly.","meta":{"section":"Cooking","utc":"1410723202"}} +{"text":"What you're doing is retarded, start writting down how much you go through and aggregate the average with 30% extra, then you freeze once and defrost these packets as needed. Tell your manager this is not servesafe certified, though it depends on state, i guarantee that no state will let you freeze the same fucking meat every week for a month. You should be more responsible in not serving dangerous food to clients, you are the cook ... disgusting.","meta":{"section":"Cooking","utc":1453400285}} +{"text":"Moved to the south for a period of time a couple years ago. I went to an LSU game and there were a few people deep frying turkies. I didn\u2019t know the bird could taste so damn good. It\u2019s unreal.","meta":{"section":"Cooking","utc":1510591967}} +{"text":"No cooking really required but watermelon slices with crumbed feta, pepper and mint leaves. So refreshing!","meta":{"section":"Cooking","utc":1493791694}} +{"text":"There is also the fact that it's not sitting out on a counter. The oven and the roast are going to be sterile after three hours of cooking, if left unopened. Especially if the pot is covered. Still not recommended.","meta":{"section":"Cooking","utc":"1448376986"}} +{"text":"Mac and cheese, then add a can of peas and carrots.","meta":{"section":"Cooking","utc":1494523259}} +{"text":"https://i.imgur.com/q0qBttc.jpg","meta":{"section":"Cooking","utc":1486267039}} +{"text":"I've never heard of this, but having looked it up I really like the look of it!","meta":{"section":"Cooking","utc":1551198556}} +{"text":"Oh thank you!","meta":{"section":"Cooking","utc":1538032976}} +{"text":"I think to older people, their Tried and True is mistaken for The Right and Only Way.","meta":{"section":"Cooking","utc":1552002589}} +{"text":"Did you hear that Sean Brock is moving his base of operations to Nashville?","meta":{"section":"Cooking","utc":1563894811}} +{"text":"Interesting","meta":{"section":"Cooking","utc":1539283493}} +{"text":"That hasn't been my experience at all. If anything it makes clarification easier because there is so much gelatin dissolved in the broth. Here is some I made in the pressure cooker then clarified by freezing it then defrosting in the fridge through a jelly bag set in a colander over a bowl. http://i.imgur.com/ZrcjFj6.jpg","meta":{"section":"Cooking","utc":"1411849024"}} +{"text":"I can't believe no one mentioned this, but I'm a huge fan of Indian mint chutney.","meta":{"section":"Cooking","utc":"1434933606"}} +{"text":"Just cook it longer, roasted garlic has a much milder flavour. Just put it in the oven covered and on low heat for an hour or two, as long as it can without burning.","meta":{"section":"Cooking","utc":"1347292353"}} +{"text":"They're definitely *different* from one another, whether one is *better* is up to you.","meta":{"section":"Cooking","utc":1506697387}} +{"text":"Love this menu! Scallops are quick to cook (3-4 minutes) & the lava cake, you can make ahead and pop in the oven during dinner. That leaves you time for the chicken. Bubbles to start & finish, nice white for the entree.","meta":{"section":"Cooking","utc":"1395772556"}} +{"text":"Pineapple CHUNKS, but they do use the juice ... I'll allow it. very solid investigative work, 7/10","meta":{"section":"Cooking","utc":1518655190}} +{"text":"Malaysians make Marmite chicken which you can improvise with vegemite. You just make popcorn chicken or nuggets and just coat with it.","meta":{"section":"Cooking","utc":1536211668}} +{"text":"I've thought about that, but seems like too much hassle. If the yellow one is clean, and the red one is dirty. I'm using the yellow one, I don't care what I need to cut up.","meta":{"section":"Cooking","utc":1539784968}} +{"text":"Easier I will half give you because they do sell boneless skinless thighs as well. Tastier it's not even a contest. Thighs have FAR more flavor. Cost I'll give you 1/4 because while bone in thighs are cheaper, boneless skinless thighs are about the same price. Nowhere have I ever seen (in North America anyway) that breasts are consistently cheaper than thighs. 0.75 / 3","meta":{"section":"Cooking","utc":1532810184}} +{"text":"Ask Jim","meta":{"section":"Cooking","utc":"1410537813"}} +{"text":"I do have a brownie recipe that is basically a very dense dark brownie. I would assume people could assume that it is a cake?","meta":{"section":"Cooking","utc":1493350741}} +{"text":"The 8\" Victorinox Chef's knife is great at $25. I prefer to my Henckels. http://www.amazon.com/gp/product/B008M5U1C2","meta":{"section":"Cooking","utc":"1353816264"}} +{"text":"Use ricotta for cheesecake","meta":{"section":"Cooking","utc":"1420902233"}} +{"text":"> I'm tired of stovetop stuffing Dressing is really easy. Food Network's website has a ton of recipes. You are sure to find one you would like. https://www.foodnetwork.com/thanksgiving/thanksgiving-stuffing-and-dressing","meta":{"section":"Cooking","utc":1542344321}} +{"text":"Agreed i love chicken thighs with assorted marinades in a bottle. Oven warms my house up too lol","meta":{"section":"Cooking","utc":1514403629}} +{"text":"Oh yeah for sure, in San Diego there\u2019s a town named Cardiff and they sell some of the best tri tip I\u2019ve ever had in my life. They sell them at the Padres stadium and everything. Almost everyone in SD knows about it","meta":{"section":"Cooking","utc":1563813973}} +{"text":"How about ratatouille? You can just slice the vegetables and leave them in the oven","meta":{"section":"Cooking","utc":1558288593}} +{"text":"Yes, melted butter","meta":{"section":"Cooking","utc":1561074937}} +{"text":"It's skyline tiiime","meta":{"section":"Cooking","utc":1529855729}} +{"text":"Which has nothing to do with any kind of refinement that might go into \"real food.\" If it was natural root beer and scratch cake, they'd still be fat.","meta":{"section":"Cooking","utc":"1336999905"}} +{"text":"the 'smoke ring' is just a reaction in the meat. There is no extra flavor or anything added into the meat because it has a 'ring'. You can achieve similar taste results cooking in an oven and using liquid smoke. Here's a link on how to do ribs in this manner that get a thumbs up from Meathead himself. http://amazingribs.com/recipes/porknography/smoky_sauna_indoor_ribs.html","meta":{"section":"Cooking","utc":1467739551}} +{"text":"Huh, I guess it's a matter of usage then? The mayonnaise you can get in North America is more of a base flavour that you'd add to.","meta":{"section":"Cooking","utc":1499367571}} +{"text":"Parkway Bakery and Tavern in NoLA. Sundays and Wednesdays Oyster Po Boys. Thank me later.","meta":{"section":"Cooking","utc":1560355417}} +{"text":"Roasted in the oven is superior. Toss with oil, season with salt, pepper, and garlic powder, roast at high temp, grate fresh parm over the top.","meta":{"section":"Cooking","utc":1545934598}} +{"text":"It does, thanks! I will try to pan fry fish that way for my second round.","meta":{"section":"Cooking","utc":"1421091218"}} +{"text":"seems legit","meta":{"section":"Cooking","utc":"1425358738"}} +{"text":"Please, 330 Youngstown here, you need that Brier Hill pizza.","meta":{"section":"Cooking","utc":1563855368}} +{"text":"I tried so many all-butter chocolate chip cookie recipes because I assumed butter was just a superior ingredient to use, because, like you said, it gives better flavor. But I was just not pleased with the texture of any of them. Finally I had some cookies that my MIL made and they were delicious, the exact texture I wanted. I asked her for the recipe and sure enough, a butter/shortening mix.","meta":{"section":"Cooking","utc":1501086798}} +{"text":"How do you manage to keep your hot packed cucumber pickles crisp and crunchy?","meta":{"section":"Cooking","utc":"1447162868"}} +{"text":"My favorite bachelorette meal is to make rice in my rice cooker and crack a couple of eggs on top when the rice is almost done, letting them cook. I'll toss a handful of veggies on top to steam too, cover it all in Sriracha and eat it straight out of the rice cooker. Less dishes!","meta":{"section":"Cooking","utc":1455754077}} +{"text":"There's some awesome ideas being posted in this thread! I'm bookmarking this page.","meta":{"section":"Cooking","utc":1458442012}} +{"text":"Meatloaf","meta":{"section":"Cooking","utc":1479288842}} +{"text":"Wow I never meant to piss you off so much, but I guess I got under your skin. I said last resort, because as a person using those resources in my area was not a good experience. I have also volunteered for larger food banks in California that worked much better than the resources I have found in Colorado. My personal experience with this system has been that unless your family is going to starve this week, you probably have another, better option within your resources.","meta":{"section":"Cooking","utc":"1431010670"}} +{"text":"Doesn't sound like a tragedy of commons - sounds like no one person is taking a lot. Sounds instead like a supply side issue. There's simply not enough for everyone being served.","meta":{"section":"Cooking","utc":1549938056}} +{"text":"Oh, so that's the correct name for it. Serious Eats just called it Ricotta Gnocchi. Either way, it's delicious and stupidly easy to make, always impresses guests. And this recipe is amazing: http://www.seriouseats.com/recipes/2015/05/ricotta-gnocchi-asparagus-prosciutto.html","meta":{"section":"Cooking","utc":1513267597}} +{"text":"Your best peanut butter recommendation for this bottom of the barrel peanut sauce is JIF creamy? WITMFF? Ever heard of Skippy, at least?","meta":{"section":"Cooking","utc":1501195578}} +{"text":"Yup.","meta":{"section":"Cooking","utc":1494144028}} +{"text":"Here's and explanation on what double frying accomplishes. As for \"soggy\" chips, I imagine that they are precooked and held under a warmer or in an oven as opposed to coming out of the fryer at the same time as the fish. Just a guess, though.","meta":{"section":"Cooking","utc":"1415300848"}} +{"text":"I pretty much follow the modern guidelines for preparing and cooking chicken but always have a sneaking suspicion that it's all just a wee bit overkill - at least re temp & doneness. I suspect that the guidelines are often exaggerated so they can even be followed by people with zero common sense. Also I take the point that washing chicken may be pointless but I would wash a whole chicken to my hearts content without the faintest worry of getting salmonella etc.","meta":{"section":"Cooking","utc":"1377045273"}} +{"text":"A microplane times a thousand is just a plane. A million is a kiloplane","meta":{"section":"Cooking","utc":1500735206}} +{"text":"That's odd as that's the approach I generally use with my KA grinder. Were the burgers pure meat or did they have anything else? Did you grind the cuts all together on the second pass or did you grind each cut separately then combined?","meta":{"section":"Cooking","utc":1495654466}} +{"text":"charcuterie board?","meta":{"section":"Cooking","utc":"1440909766"}} +{"text":"My bottle mentions nothing about imported oil, says it is product of california. Don't american products have to specify imported product? Edit: their site explains that they do, I will have to read up on it but over the past several years I haven't noticed a difference, and I am still not worried about it being fake or cut the company is pretty diligent and transparent","meta":{"section":"Cooking","utc":1547340697}} +{"text":"In my opinion, unless your Vietnamese Grandma is gonna cook all day, the best way to eat pho is at a restaurant (hint: They all do takeout and its just as good, they serve all the components separately, and you make it yourself, get a large and its two meals). Making real pho broth takes many hours and many ingredients, its best done in large batches due to the cost and effort, but for a home cook, that sucks. Other than the broth, getting the noodles, veggies, meats/tendon/meatballs/tripe, and sauces is easy, but without the real broth its not quite the same However, one workaround... chicken pho! Just use low sodium chicken broth as your base, and put together your pho ingredients to your liking, and have it that way. Yes chicken pho is a normal traditional dish too, though personally, i do prefer the beef.","meta":{"section":"Cooking","utc":1470370144}} +{"text":"The price is the same on Walmart's website and the model number matches a 12\" skillet on Amazon for about $36. The model is also the same on Lodge's site. It is just a good price. Probably bought in volume.","meta":{"section":"Cooking","utc":1490662273}} +{"text":"It's not so much a sauce, but I like pasta with arugula, fresh tomatoes, olive oil, and parmesan. Microwave the tomatoes with the olive oil for about 30 seconds so the whole mix will be hot enough to wilt the arugula.","meta":{"section":"Cooking","utc":1481504048}} +{"text":"?","meta":{"section":"Cooking","utc":1544038430}} +{"text":"Finely minced mushrooms will give it some of that nice umami and they pair well with tomatoes.","meta":{"section":"Cooking","utc":1477239278}} +{"text":"I like to sub a bit of oyster sauce for some soy sauce. It adds a lot of depth to the flavor.","meta":{"section":"Cooking","utc":"1354075188"}} +{"text":"A ton like two thousand pounds?","meta":{"section":"Cooking","utc":1561139395}} +{"text":"Is the rack absolutely necessary?","meta":{"section":"Cooking","utc":1452931305}} +{"text":"Lemons (juice & zest), cooking oil & sale (plus a little water to bulk it up if needed) is about as basic as you can get.","meta":{"section":"Cooking","utc":1527265033}} +{"text":"It's not my grill and I don't even know what you're asking. :)","meta":{"section":"Cooking","utc":"1340319509"}} +{"text":"Looks like I finally know what I am cooking tomorrow","meta":{"section":"Cooking","utc":1450446030}} +{"text":"White girl* ftfy","meta":{"section":"Cooking","utc":1544937056}} +{"text":"If a meal idea comes to me during the week for whatever reason, I make a note of it in my phone. But otherwise, I sit down Friday night and make a plan for the following week. I consider leftover ingredients I have from the week before if relevant. I also consider the meat i have, since i usually buy meat when its on sale and freeze it, rather than buying it each week for a specific meal. I have a few favorite websites and cookbooks that I consult. Sometimes I'll even just open a cookbook to a random page and make that, because I do like trying to make new things. I also have started a list though of recipes that my husband and I both really enjoyed,so I can consult that list if I want a meal I know we both love. The list only has about 15 recipes on it so far but I'm slowly adding to it sorts becoming a better and better resource. Last, I make a lot of stir fry to use up leftovers. If there's any leftover meat or vegetables, I saut\u00e9 them with onions and galic in vegetable oil and sesame oil, then add some salt, pepper, soy sauce and rice vinegar, then add some cooked rice. You can also add a little peanut butter or garlic chili paste at the end for extra flavor.","meta":{"section":"Cooking","utc":"1394904016"}} +{"text":"Well being from New Mexico that is absurd food without spice???? Nonsense, but paprika, garlic, cilantro, limes, tomatillos are a good start.","meta":{"section":"Cooking","utc":1538104557}} +{"text":"I can't help but read every comment in his voice.","meta":{"section":"Cooking","utc":"1417534869"}} +{"text":"Uh, why do people go to parties they don't want to be at? Is this something that comes up when you have kids?","meta":{"section":"Cooking","utc":"1411654541"}} +{"text":"You can see the minestrone in the background of the picture. I didn't take ones of each course","meta":{"section":"Cooking","utc":"1377115459"}} +{"text":"How would you correct saltyness without sacrificing viscocity?","meta":{"section":"Cooking","utc":"1445359872"}} +{"text":">Hot food goes immediately into the refrigerator or freezer. Look I'm not arguing with you, but no, it doesn't immediately have to go into the fridge or freezer. Obviously don't leave it out for an hour if you can help it, but I'd be more than willing to bet the vast, *vast* majority of people could still consume it and be absolutely fine. Go on your tirade, but I used to cook professionally, in an upscale restaurant. Christ.","meta":{"section":"Cooking","utc":1549958983}} +{"text":"Dean Martin recipe for burgers. Hows that for 'Merican?","meta":{"section":"Cooking","utc":"1330050371"}} +{"text":"Yes to bread in the freezer. I also freeze homemade tortillas, biscuits, and pancakes. Then I can take only one out when I need it.","meta":{"section":"Cooking","utc":1531488658}} +{"text":"They float once they have started to rot. While you can still eat them after that point you have a chance to get sick. Also a lot of the nutrients are gone.","meta":{"section":"Cooking","utc":1471164522}} +{"text":"What about BBQing? Chicken, steak? Have a baked potato with all the fixings, corn on the cob, grilled veggies? Your bf\u2019s friend- if he won\u2019t eat veggies you can still make them. If chicken or steak doesn\u2019t satisfy him, I wouldn\u2019t worry about it. He can find his way to a fast food joint. I don\u2019t mind picky eaters at all, but have an open mind and be willing to try it otherwise you will be banging your head against the wall trying to make him happy. Focus on the stuff that is better for his gf (diabetic) and it will go better. Oh - and why are you hiding the fact that you are cooking a low carb pasta? Is that significant? Or is it because the guy doesn\u2019t like it? If that\u2019s the case, I\u2019m sorry to hear that. With your food restrictions too I wouldn\u2019t worry about someone who has none.","meta":{"section":"Cooking","utc":1533085498}} +{"text":"Hey thanks for responding. Fuzzy logic tech is exactly what I\u2019m looking for. I assumed only the expensive models have such a feature. How long have you had you rice cooker for? Can it cook other grains besides brown rice? How often do you use it?","meta":{"section":"Cooking","utc":1524340987}} +{"text":"TIL. I used to use a cinnamon roll recipe from the 1978 Betty Crocker Cookbook, and scalded tne milk up through the last time I made them. No more!","meta":{"section":"Cooking","utc":"1327729917"}} +{"text":"Hmm. I've done it with baked salmon (which dried up and became really salty), and the chunks managed to hold together. Would tilapia be too soft and turn into mush?","meta":{"section":"Cooking","utc":"1434308531"}} +{"text":"Fresh artichokes are my favorite thing. I've gone so far as to grow them myself, then prep and cook them myself. You can't beat home grown, home cooked artichokes. For dips or crap like that? Sure use frozen or canned (I prefer frozen because I don't like the added brine flavor), but as an appetizer with a curry dipping sauce on the side, fresh artichokes can't be beat.","meta":{"section":"Cooking","utc":1561578934}} +{"text":"Sweet potato gnocchi!","meta":{"section":"Cooking","utc":1538336648}} +{"text":"I hate that shit too. What's the point?","meta":{"section":"Cooking","utc":1467828023}} +{"text":"Yogurt. Never have been able to keep from gagging even when I smell it. It just smells spoiled to me","meta":{"section":"Cooking","utc":1532225423}} +{"text":"While I'm the same I can understand not wanting to handle raw meat with bare hands and then have to manage a camera or other not easily washed thing that you might use to post a video or picture.","meta":{"section":"Cooking","utc":1534173610}} +{"text":"When did I say I wanted that? I ordered the Cooks Standard 12 piece Tri-Ply set. I wanted a VERY GOOD set for a good/average price. Every review is fantastic, and on par with premium All-Clad products. I spent, including shipping and tax a total of $196.10.","meta":{"section":"Cooking","utc":"1433286627"}} +{"text":"So... Why didn't you just set ground rules for how to treat things from the get go? And why haven't you had a conversation as to how to properly treat things since then? And why would you let this continue to the point of fearing for other appliances? You make no sense. Handle this situation like an adult.","meta":{"section":"Cooking","utc":1528732164}} +{"text":"Ooh, yes please! Looks delicious. Though it's a bit sloppy, it still looks really good. What type of cream is that?","meta":{"section":"Cooking","utc":"1339651334"}} +{"text":"pizza ovens have blowers that move the air around so that even if the temp isn't that high it heats stuff up faster.","meta":{"section":"Cooking","utc":1511984743}} +{"text":"Paparadelle's. \"the art of pasta\" Local Boulder, CO brand with standard and gluten free options. Pricey, but definitely worth it.","meta":{"section":"Cooking","utc":1493658131}} +{"text":"Bacon Wrapped Brocolii stems","meta":{"section":"Cooking","utc":1560979005}} +{"text":"A single meal isn't healthy in my book, its your whole fucking diet. Eating a snickers bar isn't unhealthy, but if you do it every fucking day its a bit worse. If you eat 5 a day then its even worse. A little bit of everything! I try to stay away from unneccecary sugar myself, but only because it doesn't really give you any good energy. I can still use it in cooking, but I almost never eat candy. A good steak with sauce and some potatoes/veggies over ice cream any fucking day of the week.","meta":{"section":"Cooking","utc":1530781394}} +{"text":"Thanks they are all cooked. Apparently was not thinking straight when i grabbed it.","meta":{"section":"Cooking","utc":1490626706}} +{"text":"Unless you are Greek, where frying your eggs in olive olive oil is a thing-granted I do it using medium heat. I like mine with the crunchy edges. A lot of times I'd eat it with home fries as a kid. Even as an adult, I'll make oven fries with a a fried egg on top as comfort food. I also make a lot of fried eggs over steamed rice for a quick dinner.","meta":{"section":"Cooking","utc":1550162215}} +{"text":">it's disgustingly sweet This is exactly why i enjoy it","meta":{"section":"Cooking","utc":1543076707}} +{"text":"\"I don't measure\" . 'Nuff said","meta":{"section":"Cooking","utc":1563221792}} +{"text":"I wish I had taken pictures, but they were a little bit of heaven hot from the oven- incredibly crunchy, light and fluffy inside, and delicately salty from boiling water. They were some of the best potatoes I've ever eaten. For the record, I used 6 lb of russets. I peeled them and cut them into approx. 2\" wedges at 45 degree angles, and parboiled them just as as described in the recipe. I was afraid that shaking them would pulverize the russets, but it worked just fine. I cooked the potato wedges in a very large roasting tray in single layer at 500 degrees for 25 minutes on each side, using a tub of duck fat. it wouldn't work on a cookie sheet- even in my big tray, there was almost a 1/2\" of liquid duck fat.","meta":{"section":"Cooking","utc":"1336496107"}} +{"text":"Underrated. It's much faster and easier to make than many are led to believe. The results are delicious with a great texture. If Im going to spend a few hours cooking down a great sauce why not spend 30 minutes making noodles while it simmers.","meta":{"section":"Cooking","utc":1505419318}} +{"text":"You cooked the garlic, so any botulism spores have already been killed. Enjoy your garlic-infused oil!","meta":{"section":"Cooking","utc":1512315919}} +{"text":"Leftover chicharones are great in taco or served with eggs.","meta":{"section":"Cooking","utc":"1386714795"}} +{"text":"I use it in wat recipes, like doro wat or misr wat.","meta":{"section":"Cooking","utc":"1419052448"}} +{"text":"Stick blender. Comes in handy all the time. Use it for soups, emulsification, blending steeped chilies for chili, etc. Wish it didn't have that fangled safety lock button on top though.","meta":{"section":"Cooking","utc":1514901879}} +{"text":"Frozen veggies, rice, garlic, salt+pepper, eggs, Taiwan Sausage, butter. make some fried rice, make lots of it.","meta":{"section":"Cooking","utc":"1387387077"}} +{"text":"I have no idea what the best meal I ever made was, but the best meal I made in 2016 was * green beans almondine, * pan roasted lemon-rosemary chicken thighs on jasmine rice, * apple crumble.","meta":{"section":"Cooking","utc":1479608326}} +{"text":"I love brie and bacon on cranberry walnut bread (actual bread, not cake \"bread\",) fried in butter.","meta":{"section":"Cooking","utc":1532640774}} +{"text":"Any tips for imparting a nice smoke to a sauce without actually smoking? My homemade sauce is great for what it is, but I can't figure out how to get a smoky taste in there..maybe charred tomatoes?","meta":{"section":"Cooking","utc":1562260879}} +{"text":"We use Lawry\u2019s seasoning salt, garlic powder, and pepper regardless of how we plan to top them. Always delicious.","meta":{"section":"Cooking","utc":1561928938}} +{"text":"Yes! Oil in cakes is so underrated. It makes beautiful cakes.","meta":{"section":"Cooking","utc":1543807440}} +{"text":"10/10 would recommend adding glass noodles that have been soaked in water for about an hour, or as long as you've been cooking, at the end, when the napa cabbage has softened. Only takes like 3-5 minutes to cook up and it makes the dish more substantial. I was going to comment on your not browning the meatballs but I looked up the recipe and apparently there are 2 versions of the dish -- one variation where you reduce the sauce until it's richer and thicker, and a soup version with a clear and lighter broth. I've pretty much only grown up eating the first type of dish, where you definitely do need to brown the meatballs. And when I make the first dish, the meatballs are closer to tennis balls in size.","meta":{"section":"Cooking","utc":1494709752}} +{"text":"My favorite hot or iced is called Da Hong Pao (supreme red robe). It's a highly oxidized oolong from the Wuyi mountain region in China. I wouldn't put sugar in it but that's just me. You might ask this question over at r/tea as well. There are some knowledgeable people there.","meta":{"section":"Cooking","utc":1499282037}} +{"text":"Fox news, but seriously for flavour and scent, onion powder? For texture leeks?","meta":{"section":"Cooking","utc":"1411698171"}} +{"text":"you just need your pot/pans and dry goods. just dont defrost any more meat than you need for that day. get a couple of veggies, no more than you need for 2/3 days at a time. they will be fine if left out overnight. fruit will keep at room temps for a week or so. (keep the bananas and apples away from everything else. they let off a gas that will ripen other fruit)","meta":{"section":"Cooking","utc":1464023726}} +{"text":"Ok, thank you.","meta":{"section":"Cooking","utc":"1403087367"}} +{"text":"It's the starch that makes them floppy and soggy. Soak them in water for 15-20 mins, then dry thoroughly.","meta":{"section":"Cooking","utc":1523583037}} +{"text":"Your seven year old would do very well at my daughter's dinner table. My granddaughter is four, and especially likes fish, egg dishes, and Indian meals.","meta":{"section":"Cooking","utc":1546267942}} +{"text":"I use a 1 cup rice to 1 and 1/2 cup water. I also rise my rise about 8 times. Add 1 to 2 table spoons of oil as well. It still comes out semi sticky but not as bad as paste like I used to have. I also add pepper to my rice. But thsts just me.","meta":{"section":"Cooking","utc":1529988294}} +{"text":"eggs! you can make them into so many other things and they are super cheap.","meta":{"section":"Cooking","utc":1528223772}} +{"text":"What's the big deal about a dough hook? If you have a stand mixer, they're pretty cheap. IIRC, I paid about $15 for one that fits my Kitchen Aid mixer.","meta":{"section":"Cooking","utc":"1412747622"}} +{"text":"Saut\u00e9ed mushrooms","meta":{"section":"Cooking","utc":1466443792}} +{"text":"Keep in mind there are peppers out there with double to quadruple the amount of capsaicin than the hottest recorded variety of habanero. And since this is a salsa there are a few other things in there too I guess. So I imagine the amount would be minute. Just wanted to add some perspective.","meta":{"section":"Cooking","utc":1536088310}} +{"text":"Butter poached lobster, grilled asparagus and potatoes dauphinoise.","meta":{"section":"Cooking","utc":"1423959826"}} +{"text":"I would agree with some vegetable side to balance out the heaviness of the potato wedges. Roasted veggies? Green beans with almonds? Saut\u00e9ed garlic broccoli?","meta":{"section":"Cooking","utc":1474333417}} +{"text":"Oh, that's great!","meta":{"section":"Cooking","utc":1511747519}} +{"text":"I hate how Guy Fieri cant learn any new adjectives","meta":{"section":"Cooking","utc":"1405035230"}} +{"text":"Yeah, I mostly refrigerate cause of moisture control. It\u2019s dry in there. I\u2019d be fine keeping them in a dry cellar also. But I think they would be just as fine at room temp.","meta":{"section":"Cooking","utc":1521343787}} +{"text":"While you might not want to try a new recipe for this occasion, Jamie Oliver's chicken in milk is one of my favorite roast chicken recipes. The ingredients seem like they would be odd together, but it's delicious.","meta":{"section":"Cooking","utc":1523738987}} +{"text":"Oh yeah, I\u2019ll add the shredded cabbage and fry with the sausage mix a bit before adding potatoes & broth.","meta":{"section":"Cooking","utc":1555450538}} +{"text":"The tough part with weights is they get dicey in smaller amounts. .5 tsp of cornstarch doesn't really weigh enough to register reliably. Other than that, converting over to weights has transformed my cooking.","meta":{"section":"Cooking","utc":1556627290}} +{"text":"Tomorrow is national banana bread day. You could make some to celebrate!","meta":{"section":"Cooking","utc":1487796562}} +{"text":"Sorry if this is a stupid question, but the roasting pan is sloped. So what you are saying is put the veggies under the two pieces of meat to make it more of a flat surface??","meta":{"section":"Cooking","utc":1513359415}} +{"text":">chicken breast meat > lemons, garlic, tomatoes, and onions http://allrecipes.com/recipe/amazing-italian-lemon-butter-chicken/ or you can also make chicken breast cacciatore. http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe.html Skip the breading and pan frying step for the breast. Just Pan fry with oil, garlic, salt and pepper.","meta":{"section":"Cooking","utc":"1413228533"}} +{"text":"Even if I was making it just for myself, I'd still make pizza every week. Pizza leftovers > all other leftovers. I just had a slice of this past week's pie with a couple of soft poached eggs on top for breakfast.","meta":{"section":"Cooking","utc":1450537932}} +{"text":"ceviche. especially if she likes shellfish. having some ceviche snapper or something along with shrimp and muscles and calamari and all of the other deliciousness that comes along with ceviche might be a really good way to try some other kinds of fish.","meta":{"section":"Cooking","utc":1490751781}} +{"text":"Oh nah, it was toast. Forgot to turn down the burner once it hit a simmer. Good news is it didn't set off the smoke detector so now we know it's faulty. It was more embarrassing and frustrating than sad or cry worthy, honestly.","meta":{"section":"Cooking","utc":1538171807}} +{"text":"I'm lucky my great grandma taught my mom how to, so whenever I'm ready she can teach me. Unfortunately, my mom hates me cooking in her kitchen because I tend to be a messy chef :P And completely random, but this reminds me of the episode of Friends where Monica tries to replicate Phoebe's grandma's cookie recipe and they find out the recipe is the Toll House recipe :P","meta":{"section":"Cooking","utc":"1424049190"}} +{"text":"Sea salt, pepper (black, red or white) cumin.","meta":{"section":"Cooking","utc":"1435197808"}} +{"text":"Do you grind up the chipotle?","meta":{"section":"Cooking","utc":"1420158633"}} +{"text":"The Bread Baker's Apprentice","meta":{"section":"Cooking","utc":1478141819}} +{"text":"I\u2019m not from the us but it\u2019s maple syrup","meta":{"section":"Cooking","utc":1563853307}} +{"text":"Chili, Black bean soup, chicken and dumplings","meta":{"section":"Cooking","utc":1537550463}} +{"text":"Potato starch is used in Europe usually. If you use pre grated cheese on anything that you bake, add the cheese later than you normally would because the pre-grated cheese burns/browns more readily than non-pre-grated cheese","meta":{"section":"Cooking","utc":1525090678}} +{"text":"As is pointed out every time this is posted here, there are A LOT of inaccuracies in this chart.","meta":{"section":"Cooking","utc":"1362967417"}} +{"text":"Peel all the garlic and cover it with olive oil in a pot. Cook on as low a heat as you can till the garlic gets super soft (electric griddles are awesome for this) then seperate the cloves from the oil. Keep both. You now have garlic oil for dressings and marinades. And confit garlic for spreads, dips, sauces, soups, and pretty much anything else where you might use garlic.","meta":{"section":"Cooking","utc":"1437583649"}} +{"text":"Only issue is that sometimes you aren't cooking them as long so they don't turn to mush so they might not be getting fully up to safe temps. Easy solution is just prep the veggies first.","meta":{"section":"Cooking","utc":1545106945}} +{"text":"Yeah thats close to what I do, I guess.","meta":{"section":"Cooking","utc":"1434024018"}} +{"text":"It is very similar to a rice porridge. You took rice flour and made it into a porridge.","meta":{"section":"Cooking","utc":"1433137285"}} +{"text":">Scrambled tofu tacos. Vegan, and you can put just about any topping. I like curry in eggs with avocado, radishes, black beans and smoky salsa. That sounds extremely tasty :) &#x200B;","meta":{"section":"Cooking","utc":1540567362}} +{"text":"A pro would be able to grind them down and get the nicks out. So if you like them then it's worth taking them in. (I have a stupid paring knife that was ten bucks and is just stamped stainless steel in a plastic handle. But it's shaped like a shark so I love it. I totally get that one sharpened too.) If you're looking for an excuse to upgrade though, then they're totally trashed and Santa should leave you a new knife under the tree ;)","meta":{"section":"Cooking","utc":"1418192538"}} +{"text":"The splatter. Also the oil kind of aerosolizes to some extent while its hot causing the walls/surroundings to get gunky as well.","meta":{"section":"Cooking","utc":1472002814}} +{"text":"I\u2019m sorry you\u2019re getting downvotes for this perfectly reasonable statement.","meta":{"section":"Cooking","utc":1523856499}} +{"text":"fabulous on fish, or add to mayo with a tsp of sugar and just slather it on anything! mmmm","meta":{"section":"Cooking","utc":"1381721511"}} +{"text":"Beef stroganoff. It always looked weird to me, and smelled weird. Made it with my live in bf at the time, from scratch and became addicted. Even found a Crock-Pot lazy version.","meta":{"section":"Cooking","utc":1546406615}} +{"text":"Ok, I'll try that. Just wasn't sure if I was following a dodgy recipe or something. Usually I have pretty good luck guessing temps and dealing with dough recipes but this seemed just too far off to actually burn up in my kitchen... I guess I'll try again on like 1/4 heat. Pity, I cut the recipe right down and made four and burned all four haha. That will teach me to wing it.","meta":{"section":"Cooking","utc":1554583034}} +{"text":"Medium is 175-180? Lol, no poultry needs to be cooked past 155 (although dark meat tastes better around 170)","meta":{"section":"Cooking","utc":1543083242}} +{"text":"Yes this plus a lot of spices. I hate when I have to go buy them.","meta":{"section":"Cooking","utc":1553006425}} +{"text":"The most probable thing you're missing is salt. The vast majority of people under season their food. If you're sure that's not the problem post some recipes of what you've been making.","meta":{"section":"Cooking","utc":1461094402}} +{"text":"But what the heck else would expect on a menu from a burger or sandwich place ?","meta":{"section":"Cooking","utc":"1439348668"}} +{"text":"My toaster. There is nothing better than toasted sourdough bread in the morning.","meta":{"section":"Cooking","utc":"1444182900"}} +{"text":"My best friend and I LOVE salt. We lived together and he always liked my cooking. It was only when I moved in with my boyfriend that I realized my bestie and I were the freaks and everyone else prefers less salt. I learned to cook with less salt and I add table salt to my own plate. But when my best friend and I get together, it's a salt fest! Our friends make fun of us for salting our pizza.","meta":{"section":"Cooking","utc":1540867956}} +{"text":"When I realized that we were having to run home immediately after eating. There would be fights over who got to use the bathroom first. I don't know what it is but it seems that whenever we go to a chain Resturant, olive garden, cheesecake factory, red lobster, or whatever. Now I stay stay home and copy the recipes off the net. Much cheaper and safer than taking any chances.","meta":{"section":"Cooking","utc":"1352138583"}} +{"text":"Yea, I don't even use unsalted in cookies or cakes. It's a very negligible amount of salinity.","meta":{"section":"Cooking","utc":1457046327}} +{"text":"Liverwurst is pretty common in the US.","meta":{"section":"Cooking","utc":"1415883807"}} +{"text":"I make the Bon Appetit version.","meta":{"section":"Cooking","utc":1518796060}} +{"text":"I did this a lot in college. Boil your pasta of choice. Three S's. 1. Soy Sauce 2. Sesame Oil 3. Sriratcha Flavorful noodles for a fraction of the cost of asian take out. Throw a table spoon on peanut butter in there if you want, but less alliterative.","meta":{"section":"Cooking","utc":1529802438}} +{"text":"Good bot","meta":{"section":"Cooking","utc":1535782580}} +{"text":"Liquid smoke tastes a bit artificial (if you use a giant heaping of it and forget to shake the bottle beforehand) and you'll definitely taste the difference between true smoked and liquid smoked. Good liquid smoke is basically at most 5 ingredients (just water, smoke for the best varieties; after that occasionally vinegar, molasses, salt) which are usually going into a brisket in some form or another anyways (whether in sauce or rub)","meta":{"section":"Cooking","utc":1492703718}} +{"text":"That was an excellent story, the client sounds like a dick. Why prep everything yourself then pay money for someone to plate it when you arrive home?","meta":{"section":"Cooking","utc":"1436870957"}} +{"text":"I'm fussy about how eggs are cooked. Texture for me too. Have you tried egg salad sandwich or deviled eggs. My go to breakfast is German pancake. You get 3 eggs in. They are easy. A little flour, milk and eggs. Boom. Omit sugar and add bacon or sausage crumbled plus cheese to make savory. If you are looking into cheap eats lean to cook beans from dry. Lots of options there. Good luck! http://www.bettycrocker.com/recipes/german-oven-pancakes/319273e2-2f36-4cbf-8cce-3fede62a94b4","meta":{"section":"Cooking","utc":1484468757}} +{"text":"Interesting idea, thanks.","meta":{"section":"Cooking","utc":1450914664}} +{"text":"That's strike two.","meta":{"section":"Cooking","utc":1564523632}} +{"text":"really?","meta":{"section":"Cooking","utc":"1415368017"}} +{"text":"Go to T\u00e2n B\u00ecnh. There's a ph\u1edf g\u00e0 stand that opens at night at the end of Au C\u01a1. Only ph\u1edf. They have fish sauce :p Edit: Also, yeah, Ph\u1edf T\u00e0u Bay doesn't sell banh cuon, and they do have fish sauce (just verified).","meta":{"section":"Cooking","utc":1463070050}} +{"text":"Not being in the south, I would just use yellow cornmeal like I would for polenta. But I would assume in the south, people use white corn meal?","meta":{"section":"Cooking","utc":"1402664777"}} +{"text":"'Barbecuing' just means 'cooking on a barbecue' in the UK. I've never heard of any distinction between direct or indirect heat. 'Grilling' is definitely understood to be putting under the grill in the oven. There's no competition here, it's just a difference in vocabulary.","meta":{"section":"Cooking","utc":1538262056}} +{"text":"Tur-duck - It\u2019s like having confit turkey Cornbread dressing Mashed potatoes Collards Asparagus casserole Sweet potato casserole Corn casserole Apple salad (apples,pecans,celery,Miracle Whip, squirt of lemon juice). Strawberry/Pretzel casserole Dinner rolls Chocolate chess pie Pecan pie Cherry pie Apple Turnovers And cranberry jelly in the can!!!","meta":{"section":"Cooking","utc":1509919377}} +{"text":"More like cheesy grandpa products.","meta":{"section":"Cooking","utc":"1405598541"}} +{"text":"Not advised for nighttime medicators!","meta":{"section":"Cooking","utc":1458897947}} +{"text":"/r/foodporn is for sexy food. /r/meat is for meat worship.","meta":{"section":"Cooking","utc":"1326987217"}} +{"text":"> I remembered acidics are no bueno for cast iron. Incorrect.","meta":{"section":"Cooking","utc":1459124080}} +{"text":"Also, maybe a bit thicker icing? It looks a bit too soft of the picture. To me, it's easier to cover a molded cake with a thicker icing because it's more suseptable to mounding and contorting.","meta":{"section":"Cooking","utc":"1331167314"}} +{"text":"> but the salmon I've eaten tends to be the most fishy freshwater fish I've tried Where do you live? Maybe you're not getting especially fresh salmon. I live in the Pacific Northwest and the salmon I get is very much not fishy. Also, salmon are ocean-dwelling fish that are born in freshwater rivers and return to them only to spawn.","meta":{"section":"Cooking","utc":"1413823741"}} +{"text":"Hmm I'm actually going to give this a go. Thanks! Restaurant ones I had were about 1/2in thick I'd say. Seemed about medium well, medium juiciness, nice amount of springyness and chew","meta":{"section":"Cooking","utc":1466042446}} +{"text":"I kind of expected the top reply in here to just be ROAST THEM.","meta":{"section":"Cooking","utc":1541767326}} +{"text":"Steaming? So you don't submerse them in water, just steam them like you would vegetables? Above the water? How long do you steam them for?","meta":{"section":"Cooking","utc":"1346452233"}} +{"text":"Tanks!","meta":{"section":"Cooking","utc":1480862250}} +{"text":"RemindMe! 365 days \"/u/foodnetwerk owes us a status report with respect to their cookbook\"","meta":{"section":"Cooking","utc":1488671648}} +{"text":"Some people are misinformed, not dumb.","meta":{"section":"Cooking","utc":"1421036437"}} +{"text":"My first thoughts exactly - I knew what post OP was going to link to. And the old upvote is already there. Time flies.","meta":{"section":"Cooking","utc":"1349311938"}} +{"text":"> I think it's dumb as fuck to fry eggs in cast iron, How so?","meta":{"section":"Cooking","utc":1487741064}} +{"text":"All of these recipes have turned out great. I'm also a big fan of verde chicken enchiladas or lasagna when I want comfort food. http://damndelicious.net/2014/03/29/spaghetti-carbonara/?m http://www.tasteslovely.com/coconut-chicken-thai-curry/ http://addapinch.com/cooking/white-chicken-chili-recipe/ http://www.cookingclassy.com/2015/01/kale-white-bean-sausage-soup/","meta":{"section":"Cooking","utc":1450761196}} +{"text":"Some people don't read instructions properally, some don't use the right cut of meat, some aren't great cooks. If you buy the right meat, follow instructions to a tee, things generally work out. Personal taste is an other matter but I when I follow recipes, they rareky go wrong unless I screw up and don't read it properally.","meta":{"section":"Cooking","utc":"1422059581"}} +{"text":"Use to stock shelves they will sell them ... Somehow.","meta":{"section":"Cooking","utc":1464625044}} +{"text":"Yum. I\u2019ve never tried walnut oil, but I bet it\u2019s amazing. What acid do you use? Or does it not matter?","meta":{"section":"Cooking","utc":1561652195}} +{"text":"The polished d5's are an exclusive somewhere, I believe at Williams-Sonoma. But if there's a cosmetic issue then they probably get bumped back up the chain and ended up at TJ.","meta":{"section":"Cooking","utc":1546554633}} +{"text":"We have three (!!!) sets of those Pyrex bowls. Big Yellow, Large Green, Medium Red, and Small Blue. Until a few years ago we were still picking full sets up for USD 40 at yard sales. They're as close to bulletproof as glass can be.","meta":{"section":"Cooking","utc":1562185907}} +{"text":"Pei Mei's Chinese Cook Book. The recipes inside produce food better than any Chinese restaurant food you've ever had.","meta":{"section":"Cooking","utc":1509979333}} +{"text":"Can't believe the hate against sushirritos, they're so good. And rolled iced cream is sooo good especially the Thai iced tea flavor at a shop in San Jose.","meta":{"section":"Cooking","utc":1544958309}} +{"text":"I'm allergic to tomatoes and I don't like pepperoni and yet I have figured out lots of pizza I like. sometimes people will think they don't like pizza but it turns out they just don't like the average pizza","meta":{"section":"Cooking","utc":1454907124}} +{"text":"The alcohol doesn't activate the gluten in the flour like water does--also cold tend to keep the gluten down--why you use cold water and fat. The activated gluten is what toughens the crust. Preventing the activation of the gluten is why you try to handle the crust as little as possible as compared to bread where you want active gluten so you knead the dough to add this elasticity.","meta":{"section":"Cooking","utc":"1344608563"}} +{"text":"Huh?","meta":{"section":"Cooking","utc":"1433263958"}} +{"text":"Me too, and cinnamon. I may measure but I always add more.","meta":{"section":"Cooking","utc":1545924726}} +{"text":"If I had to guess, I'd imagine it refers to this being an amazon daily deal page.","meta":{"section":"Cooking","utc":1560825571}} +{"text":"Are you trying to tell me dad bods don't solely consist of fried steak and cheese curds?","meta":{"section":"Cooking","utc":1479016365}} +{"text":"Ah that sounds great. But it's precut marinated filet, so I can't get marinated whole chicken there.","meta":{"section":"Cooking","utc":1536510425}} +{"text":"The oven works better for bacon anyway","meta":{"section":"Cooking","utc":1541708910}} +{"text":"Its all natural chemical coloring Antocianina Is the red pigment. An oversaturation of it causes food to turn purpleish. Baking soda does change it a bit too","meta":{"section":"Cooking","utc":"1338008938"}} +{"text":"I once pointed out to an advertiser at a craft and vintage fair that marketing their whatever-it-was as \"chemical-free\" was false advertising, as *everything* is chemicals, so perhaps he meant \"free of synthetic chemicals\".","meta":{"section":"Cooking","utc":"1336882376"}} +{"text":"I have been looking for double-zero for 15 years (but not recently). Where do you find this stuff?","meta":{"section":"Cooking","utc":"1443045654"}} +{"text":"I ruined basic scrambled eggs for years thinking that the fact that they looked like my mom's (not a great cook by any means) meant I was doing it right. WTF was I thinking?","meta":{"section":"Cooking","utc":1538487287}} +{"text":"In addition to cynikalAhole99 good advice, I would say it depends on the meat style. If this is ground meat, I would be tempted to freeze or cook now. If this is steak or roast, I would be fine giving it another few days. Ground meat, due to the fact that its all ground up and mixed up, has a much much higher chance of developing harmful bacteria growth than steak. Steak is going to have the surface of the meat under very high temps, which will effectively sterilize it. Don't forget, \"aged\" beef can sit for 30 days more or less before cooking. At worse a few sections are lightly trimmed to remove any growths that forms.","meta":{"section":"Cooking","utc":"1448491867"}} +{"text":"Personally there's just a couple of things that will put me off a cookbook. 1. If there are no pictures. Or if there are pictures, but they are bundled in a little section in the middle so you have to flick around to see. I think pictures of food are really important in a cook book, especially if the food has names that most people won't recognise (eg, a picture might not be necessary for a spaghetti bolognese recipe, but definitely necessary for that obscure Turkish dish you discovered on holiday once). 2. Recipes that involve other recipes. Its ok in some cases - eg in Rose Elliots pasta book she has sections on different basic sauces, followed by recipes to use them in - but in general if every other ingredients list includes \"2tbsp of X recipe from page 54\u201c I will be put off. Especially if the quantity called for isn't the same as the original recipe makes.","meta":{"section":"Cooking","utc":"1423138682"}} +{"text":"Fresh ginger. Fresh ginger for everyone!","meta":{"section":"Cooking","utc":"1444850569"}} +{"text":"After cooking a more tedious meal for myself, normally no... But if I'm cooking for a party I almost never eat. I have people over for BBQ pretty often. I love BBQing. I love feeding my friends. But after 14-18 hours of being around a brisket, coring 50 jalapenos and stuffing them, wrapping them in bacon, and smoking them, doing a couple racks of ribs, etc etc I can't even stand to look at it. However, I love the leftovers the next day.","meta":{"section":"Cooking","utc":"1420137205"}} +{"text":"It's not about having an aversion to ricotta in a lasagna. It's about yer tude dude.","meta":{"section":"Cooking","utc":1515003874}} +{"text":"We order penzys online. Pretty good deals going on Constantly","meta":{"section":"Cooking","utc":1536638982}} +{"text":"Sushi.","meta":{"section":"Cooking","utc":1521940432}} +{"text":"Anything involving a crock pot, but of course start it in the morning. Pizza is pretty easy too if you have the sauce and dough prepped, and you can mis-en-place the toppings.","meta":{"section":"Cooking","utc":1517797541}} +{"text":"Could you kindly elaborate on your magic thawing method please?","meta":{"section":"Cooking","utc":1546465349}} +{"text":"In my experience buying your cold cuts from the deli is less expensive than buying the packaged ones. You want to pay attention to the mass of what you are buying. How much do the 4 slices weigh?","meta":{"section":"Cooking","utc":1485372611}} +{"text":"when you bake bacon in the oven you should do it on a wire rack with a drip pan below it. the drippings will still be there in the drip pan. I like to pour out bacon drippings into an a tin can and keep that can in the fridge. when you want to make some home fries or scrambled eggs or something just put a teaspoon of bacon drippings in your skillet instead of butter.","meta":{"section":"Cooking","utc":"1430677018"}} +{"text":"Ah. I bought some mixed frozen shellfish in a bag. Probably not a great choice but I thought it'd be convenient. Whatever pieces were in there were not.... good. They were either super rubbery or didn't taste quite right. Almost too fishy. I had to toss it out. This happened with two separate packages. I also actually bought some smoked salmon a couple of years ago. Mine had a label in English that it was wild salmon and I didn't think about the possibility of it being chum. I've spent a lot of time in Alaska and knew what it tasted like. It definitely was smoked chum and didn't taste good. Finally, I had a sashimi platter from the seafood sections of one of the biggest Korean seafood markets here in LA. No luck. It tasted mediocre and like the fish had been frozen+thawed a couple of times. I pretty much only stick to meats now when I go to the K markets. The beef is crazy good.","meta":{"section":"Cooking","utc":1482490583}} +{"text":"Its the only answer...","meta":{"section":"Cooking","utc":1560306361}} +{"text":"I did something very similar to this at a restaurant, but we did them in a brown butter. While the ravs are cooking, brown a good deal of butter. Once the ravs are done, fry the sliced sage briefly, then add the drained ravs and season with salt, pepper and parm/romano. Maybe some toasted walnuts. I don't think it's a great idea to use pumpkin both in the ravioli and the sauce.","meta":{"section":"Cooking","utc":"1446877234"}} +{"text":"Cabbage rolls and stuffed peppers usually have a meatloaf-like filling with rice instead of breadcrumbs. Edit: My filling is usually closer to a meatloaf than the loose filling some people use.","meta":{"section":"Cooking","utc":1471785447}} +{"text":"Wages are so high here that it's just not cost-efficient to have someone sort through anything this small. Good for my workplace, a food bank that mostly gets not-so-good-anymore produce. We're all volunteers and thus don't cost much to do such labor-intensive jobs. The weird thing, people don't even want berries. At the end of the day we toss most of them anyways. Or take them home to cook loads of jam.","meta":{"section":"Cooking","utc":1534491991}} +{"text":"No, dead wrong. Potatoes are grown in soil that contains the bacteria. Heat renders the bacteria inactive and can deactivate the toxin produced, but spores form to protect the bacterium at certain temps (potatoes aren't generally cooked to high enough temps to kill the spores). Bacteria emerge from the spores at temps ideal for forming toxins.","meta":{"section":"Cooking","utc":1564317606}} +{"text":"No, you have to eat a LOT of them. Same thing with cherries, which I have also experienced. I am not a clever man.","meta":{"section":"Cooking","utc":"1334257238"}} +{"text":"Heat oil in a large boiling pan. Add garlic, onion and ginger for 3-4 minutes until the onion gets soft. Add garam masala and mustard seed for one minute. Close the pan if the mustard seeds start to pop. Add a handful of spinach one at a time while stirring. Wait for it to slink, then add another handful. Repeat. Add salt and pepper and serve immediately.","meta":{"section":"Cooking","utc":"1362782695"}} +{"text":"I usually just sop it up with bread and eat it","meta":{"section":"Cooking","utc":1495213103}} +{"text":"Here's my favourite weeknight meal that I can have the meat and sauce already prepped in advance then all I need to do is chuck everything in the wok for a couple minutes and done. Really healthy, high in protein and good fats, low carb. Asiany chicken and beans: For the chicken marinade: > Chicken breast cut in to thin strips ( maybe 0.5cm diameter) > Oil > Salt > Msg > Pepper (a fuck tonne. White or black) > Garlic powder > Onion powder For the sauce: > 1 tablespoon peanut butter > 3 tablespoons light soy sauce (low sodium) > 1 tablespoon garlic ginger paste > 1 teaspoon lemon juice > 1 teaspoon honey > 1 teaspoon gochujang > 1 teaspoon sesame oil Mix that shit in to a uniform thick sauce. For the dish: > Start by par boiling some kind of veggie. I just use green beans and red peppers (don't par boil red peppers). > Heat wok until that shit is smoking. > Add oil then chicken after it's heated up. > Separate the chicken pieces but don't stir them constantly. Get a nice brown crust on the one side before tossing around the pan a bit. > Take chicken out once there's no pink bits left. > Add veggies and fry until you've got some nice charred bits on them. > Add chicken and sauce and toss to heat through. > Eat You can bulk prep every component in advance so that when it comes to cooking, it's literally a ~5 minute process, including washing up!!","meta":{"section":"Cooking","utc":1491614412}} +{"text":"Oh, you cast iron hipsters, get over yourself. Try it yourself if you want.","meta":{"section":"Cooking","utc":1470327792}} +{"text":"Ha! You're not wrong. I've actually heard fantastic things about deep fried steak btw.","meta":{"section":"Cooking","utc":1505095289}} +{"text":"The best kebabs are done over very hot coals with a little bits of flame coming out of them. Have a spray bottle ready because if you do it right, you will get flare ups. Real kebabs are made from lamb, but pork works well too. Beef kebabs... meh, but you do you. EIther way, for the marinade, use the following recipe: https://petersfoodadventures.com/2017/02/10/shashlik-recipe/","meta":{"section":"Cooking","utc":1532208484}} +{"text":"You can get good red wine for $10. I just don\u2019t see the point in cheaping out.","meta":{"section":"Cooking","utc":1538023172}} +{"text":"ATK has done a couple videos on this. https://www.youtube.com/watch?v=I15-htHJF_I https://www.youtube.com/watch?v=zWymXNC15Kw I have the oxo which I like, the various blades are useful for large processing, but I'd use a cheap Asian mandoline or the benriner if I was needing to only slice a ton of stuff ala rattatouile; otherwise a knife makes quick work of, say, a single potato. ATK has also expressed its draw back is that it's a good idea to remove all of the other 5 blades before use so you don't have to wash them afterwards.","meta":{"section":"Cooking","utc":1498170546}} +{"text":"If that's why *you* suffer, then wait until you hear about my emulsification problem!","meta":{"section":"Cooking","utc":1560206671}} +{"text":"That sounds like ground bologna and pickles. That is a super popular sandwich spread where I grew up.","meta":{"section":"Cooking","utc":1459275301}} +{"text":"Olives \ud83e\udd22","meta":{"section":"Cooking","utc":1554164157}} +{"text":"A lady who used to run the place where I work told me that they\u2019re very difficult\u2014thanks for telling me that they\u2019re not.","meta":{"section":"Cooking","utc":1519827721}} +{"text":"Michigan: make Pasties, wet burritos, or coney dogs. All have their origins in Michigan.","meta":{"section":"Cooking","utc":1563832983}} +{"text":"Besides short ribs, as mentioned, i like beef shanks with bone. Brown, then slow cooker or pressure cook it with a deep red wine to deglaze and some porcini mushrooms. Also i thicken my sauces with a roux after its been cooked.","meta":{"section":"Cooking","utc":"1438138100"}} +{"text":"They will definitely be in our regular rotation now. I took the use-up approach and just searched for a recipe based on the ingredients I had and found one that used those and just omitted what I didn't have. It worked great! Your suggestion was awesome. : )","meta":{"section":"Cooking","utc":1461024207}} +{"text":"No. You want to blister the skins using high heat. The skins can then be removed and discarded, and the flesh takes on a fire-roasted flavor. If you want to smoke-dry chiles, ala chipotles, it's better to use ripe chiles rather than green chiles. Green chiles don't taste so great dried. It's best if you can keep the temp in your smoker under 200F. A slow cooker doesn't have a utility in chile processing.","meta":{"section":"Cooking","utc":"1376455297"}} +{"text":"I have a KitchenAid Stand Mixer (about 5 years old) and don't recall gray in my early doughs. I probably ate it, but at least I'm seemingly healthy now, so that's good.","meta":{"section":"Cooking","utc":1482430352}} +{"text":"Stock or water.","meta":{"section":"Cooking","utc":"1400158940"}} +{"text":"Wattleseed damper with salt bush butter isn't a bad idea. Most importantly you'd need some cold af beers and a beach to hang out on \ud83d\udc4c","meta":{"section":"Cooking","utc":1543915501}} +{"text":"Sorry I wasn't more specific, this in a Hostel and I can't keep a Hot pot running, but I can prepare some stuff at home. Curries and dals are like the hot pot? (Sorry never cooked them but they look like soup?) I can give an example of what I'm doing this weekend (I just need more ideas :) ) Starter Chicken Gizzards - I can remove all of the meat and some sauce, and add pre cooked gizzards to the sauce and wait about 20 min for another full dose Codfsh with cream - Have the cod fish all ready in a tupperware (So I just make a portion for 30) but the finishing is all made on the spot, it just needs to go to the oven for 10 / 15 min to grill the top Apple crumble - One tupperware full with chopped apple and one with the crumble, in the end I just need to make portions that also go into the oven for 40 min (too long but this is a 1st exerience) Any help is welcome!","meta":{"section":"Cooking","utc":1543395406}} +{"text":"Try rose levy beranbaums white sandwich bread!","meta":{"section":"Cooking","utc":1478355622}} +{"text":"So it won't stay warm, but its okay because the gravy should be hot?","meta":{"section":"Cooking","utc":1458920212}} +{"text":"I respectfully disagree.","meta":{"section":"Cooking","utc":1548580963}} +{"text":"Those onions... OMG","meta":{"section":"Cooking","utc":"1383935455"}} +{"text":"- empanadas - cheesy beef and chorizo meatballs - a little share plate of garlic and parsley calamari or you could do the classic salt and pepper squid - roast some portobello mushrooms filled with bell peppers, rice, parsley, pine nuts and top with goats cheese/feta. (dont have an exact recipe for this one sorry) Here are some recipes I\u2019ve typed out from a cookbook I own, unfortunately couldn't find them online so excuse the length: **mushroom and goats cheese tarts** - 2 cups button mushrooms, thinly sliced and diced - 1/2 cup parsley - 2 tbs butter - goats cheese OR feta cheese - premade tartlette cases OR sheets of puff pastry *method:* 1. cook sliced mushrooms in butter with seasoning and parsley on medium-high heat until golden. 2. either heat/cook pre-made tartlettes in the oven OR get sheets of puff pastry and place each sheet on a baking tray with parchment paper on top, and then place another baking tray on top to stop the pastry from puffing/rising. Cook in hot oven until golden. 3. remove puff pastry (if used) from oven and cut into small squares - about 9-12 squares per sheet depending on how big you want them 4. fill tartlettes OR top puff pastry with some mushroom mixture, then crumble goat cheese OR feta over the top. **Chicken schnitzel tostadas with avocado puree and chorizo crumble:** *For the tostadas:* - 6 chicken tenderloins (can replace with beef or shrimp, or lightly seared tuna without breading.) - 1 cup plain flour - 2 eggs, lightly beaten - 2 cups panko crumbs (or breadcrumbs) - 18 tostadas (you can make your own if you want) - 1 cup shredded iceburg lettuce - \u00bc cup cilantro leaves *for the avocado puree:* - 2 ripe avocados - juice of 1 lime - 2 teaspoons palm sugar - 1 teaspoon cr\u00e8me fraiche (substitute with sour cream or cream) for the chorizo crumble: - 1 chorizo sausage, casing removed. *Method:* 1. make avocado puree by blending flesh of avocado with other puree ingredients. Season to taste 2. make chorizo crumble by dicing chorizo and placing in cold frying pan. Bring up heat and fry for 8-10 minutes until crispy. Allow to cool then blitz in food processer 3. (optional: use meat mallet to gently tenderize chicken and flatten). Cut chicken into smaller pieces and bread each piece by first dipping in flour, then egg, hen breadcrumbs 4. cook chicken in oil in a saucepan over a medium-high heat. Fry until golden brown and cooked through. 5. Assemble tostada by putting puree, then lettuce, then chicken, then chorizo and coriander. Season if needed. **Coconut shrimp:** - 3 cloves garlic - 2 tsp ground coriander seed - juice of 2 limes - 12 raw large prawns e.g. tiger or banana. Deveined and shelled. Butterflied. - \u00bd cup dessicated coconut - \u00bd cup chopped chives - 1 cup plain flour - 2 eggs, beaten - oil for deep frying \u2013 e.g. vegetable oil *method:* 1. mix garlic, coriander seeds, lime juice with salt and pepper and let prawns marinate in this for 30 minutes 2. mix coconut and chives in small bowl. In a separate bowl, put in beaten eggs. Dust each prawn with flour, then with egg wash, then into coconut and chive mixture. 3. Heat oil in saucepan to 320 degrees F. fry for about s minute or until golden. 4. Remove from oil and drain on paper towel. Serve with mayonnaise or spicy dipping sauce. edit: formatting","meta":{"section":"Cooking","utc":1473893681}} +{"text":"It\u2019s probaly fine, like other have said most likely air bubbles clouding the water. Put a glass of hot water and cold on the counter and wait an hour, see how they compare. Also general PSA, blow down your water heater yearly if you don\u2019t already. If you don\u2019t know how look it up online, it\u2019s fairly easy but a lot of people don\u2019t realize it is something they should do.","meta":{"section":"Cooking","utc":1519997950}} +{"text":"Actually already got a stove-top pressure cooker which I've been using since way before the Instant Pot became a thing (apologies for the \"I liked it before it was cool\" cooking hipster moment - I actually think it's far better than an electric pressure cooker, though, since I can get it _screaming_ hot on my gas stove to _really_ sear meat in the bottom before I stew it, rather than relying on the instant pot's tiny element, plus with the lid off it's basically just a large stock-pot/saucepan which saves me buying another pot). Someone else in this thread has recommended pressure cooking for chickpeas and now I'm definitely going to give it a go!","meta":{"section":"Cooking","utc":1562278400}} +{"text":"Good bot.","meta":{"section":"Cooking","utc":1506647703}} +{"text":"Yeah, I bought some with a purple cap last time for work.","meta":{"section":"Cooking","utc":"1437863945"}} +{"text":"Maybe not popular but I always make creamed peas with pearl onions and a cranberry/pineapple jello salad.","meta":{"section":"Cooking","utc":1540214729}} +{"text":"I fucking hate okra. Thankfully nobody in Europe even knows what it is, so I never encounter it","meta":{"section":"Cooking","utc":1532240308}} +{"text":"Right. These chops were a gift. I turned some into pork fried rice as per /u/newtothelyte 's suggestion. I guess I should use some of the others to learn to do a pork chop well!","meta":{"section":"Cooking","utc":1484232029}} +{"text":"Just one of the many reasons to clean out the fridge once a month or so...","meta":{"section":"Cooking","utc":1519948055}} +{"text":"Great breaders too (the reputation is legit...). Downside is they're hard to raise in a humane manner. Mostly just that wire cages make it way easier to keep them sanitary (the poop falls right through), but they're pretty profoundly uncomfortable for the rabbits. You can do without the wire cages, but it's gonna cost you a lot in labor.","meta":{"section":"Cooking","utc":1562971323}} +{"text":"Looks like a bread loaf proofer, most likely for baguettes","meta":{"section":"Cooking","utc":1478223748}} +{"text":"Cast Iron pans in general. They are awesome. BUT I can sear meat just as well in a stainless. Stainless can go into an oven also. and if you get a QUALITY stainless, heat just, if not moreso, evenly. I love my enamel dutch oven though, oven braising a pork belly tonight in it.","meta":{"section":"Cooking","utc":1483734640}} +{"text":"I was in Thailand a few months ago, and while eating a dish heavy with cilantro I told my friend \"kinda tastes like soap\". Several weeks later, I find out about the genetic component of enjoying cilantro. Im so glad you linked to the Japanese study because I always enjoyed cilantro in Mexican and Turkish dishes, but for some reason it tasted like dishwater or soap in Thailand. It must be the preparation method I suppose.","meta":{"section":"Cooking","utc":1556536842}} +{"text":"Filet mignon. Tender, easy to buy a smaller portion, hard to fuck up, doesn't need a lot done to it. Also skirt because pinwheels.","meta":{"section":"Cooking","utc":1548730266}} +{"text":"Right. But the question is how long does it take at what temperatures for a particular oil to \"go bad\" while the pan is heating.","meta":{"section":"Cooking","utc":"1442429829"}} +{"text":"You'd have to deal with molecular gastronomy to recreate the menus of many of these. That involves lots of bullshit.","meta":{"section":"Cooking","utc":1529466925}} +{"text":"What an odd question. From the start, though I can't see why it would make any difference.","meta":{"section":"Cooking","utc":"1401177185"}} +{"text":"This recipe is pretty spot on. If you buy a good, 1.5\" think hunk of cow you'll be on the right track. The biggest secret, and it must be a secret becasue somany people dont do it, is resting the steak. I would rest a steak for as long as I cooked it. There is also debate about bringing it up to room temp before cooking; I don't do that, i let it sit on the counter for 10 mins before I cook it. I figure I might as well give myself the best shot at a crispy crust and a medium rare interior. Gordon Ramsey also has an excellent quick video. I really like the flavors the garlic and thyme add. Try both, see what you like.","meta":{"section":"Cooking","utc":1478299315}} +{"text":"Yup! I made chicken stock from a frozen carcass and some parm rinds last night, and I loaded it into the slow cooker this morning with some veg and beans...4 hours left to go for spicy minestrone!","meta":{"section":"Cooking","utc":1452450993}} +{"text":"That's awesome! I do something similar with leftovers where I'll cook some onions on a griddle and get them a slight char and carmalized and then I'll throw some of the carnitas on another half of the griddle. I throw some spicy bbq sauce on the meat as its warming up and after a bit i mix in the onions. Put it all on a bun with some spicy grain mustard as well as some mustard coleslaw. Its amazing","meta":{"section":"Cooking","utc":1449503571}} +{"text":"Chicken and dumplings with those dense/chewy Cracker Barrel style dumplings. Basically chicken soup, but heartier. Chicken soup is easy enough, but the dumplings are piss easy too, you can just do flour and water, but theyre better if you use buttermilk and throw in some addins like cheddar, thyme, scallions, cracked black pepper, bacon/country ham, etc. My favorite sick/I'm lazy food, maybe next to jook/congee.","meta":{"section":"Cooking","utc":1506230980}} +{"text":"Which setting (cooking programme) are you using on the Zojirushi? I often use the 'hard' setting on mine for \"long grain\" rices but depending on the rice, it can even take the porridge setting at times. There used to be a listing of what variables each programme used online somewhere (compiled by an avid user that I suspect was an engineer) but damned if I can find it now. Frustrating I know but between the setting and the water ratio, it can get there.","meta":{"section":"Cooking","utc":1493138483}} +{"text":"Her name ain't Renee. Good recipe though.","meta":{"section":"Cooking","utc":1456934974}} +{"text":"Depends on what you mean by cup, metric cup would be 250mL, Imperial cup is 10 Imperial oz, American cup is 8 American oz, and Canadian cup(not used as often) is 8 Imperial is.","meta":{"section":"Cooking","utc":1452001183}} +{"text":"i like miracle whip just fine but \"flavor country\"? You're Guy Fierri, aren't you?","meta":{"section":"Cooking","utc":1499046353}} +{"text":"Hi, \"new\" is defined by any dictionary as something which has not existed before, hence medieval recipes are not, by definition, new. You would have been better off entitling your submission as \"unusual rediscovered medieval\" or something along those lines... sorry, no cigar. English is quite precise and those of us who teach it tend to be unforgiving. if we weren't, we would all be grunting and making money-noises by now.","meta":{"section":"Cooking","utc":"1365190805"}} +{"text":"If you use my recipe, i recommend throwing in some scrambled eggs. I forgot to mention that in my original comment.","meta":{"section":"Cooking","utc":1525384206}} +{"text":"If true, it's irrelevant here.","meta":{"section":"Cooking","utc":1531834899}} +{"text":"I saw an ad for that after I watched Samurai Gourmet. It seems from the ad that Kantaro is really digging into the \"weird\" part over the \"wholesome\" part of Samurai Gourmet. Still a good show?","meta":{"section":"Cooking","utc":1542381360}} +{"text":"Food processor makes more of a paste/mulch though. The stand mixer actually shreds it like you would by hand, but in like 15 seconds which is great.","meta":{"section":"Cooking","utc":1500580917}} +{"text":"If it's a south eastern Asian market (mostly Chinese, Thai, Viet) vs Eastern (Korean, Japanese, Chinese), try to find Kiwi knives. They are incredibly cheap sharp blades that last a while even though they're stamped. I put away my heavier knives and use a full set of these for everyday prep. I also love this char siu seasoning. I use a gallon Ziploc, add some red chili flakes (the Asian ones are way better), and toss in chicken thighs (boneless or bone in) or pork, let it marinate, and grill or bake. I usually buy the packs by the dozen and one set would provide a few days of protein. Honestly, most Asian marts beat out western ones in terms of produce and dry spices. Those would be a good place to start, too.","meta":{"section":"Cooking","utc":1501950371}} +{"text":"Mix in some cubed raw whitefish and a bunch more lime juice, let it marinate for a few hours, and you got yourself a tasty ceviche. Shrimp would be good too, or even octopus.","meta":{"section":"Cooking","utc":1540934557}} +{"text":"Try not to cast the blame of suicide on the deceased. You have to find the reason they did it to themselves, and work towards preventing that from happening people in the future. You may have felt depressed before in your life. Did you want to kill yourself? Imagine how depressed someone must have to be to actually do it. Is it really their fault they feel that way? It's pretty shallow and counterproductive to cast blame on these victims like that.","meta":{"section":"Cooking","utc":1528753963}} +{"text":"Thank you so much!!! All great tips :) I\u2019ll look into it and head to the store soon!","meta":{"section":"Cooking","utc":1526755006}} +{"text":"Frozen veg tends to be frozen straight after harvesting while \"fresh\" veg tends to be days old. So there's nothing wrong with frozen vegetables.","meta":{"section":"Cooking","utc":1525679469}} +{"text":"I tend to crowdsource the reviews and the recipes. If I want to make something I haven't before I'll scan several of the more popular recipes for it to see what the common trends are and then see what the reviews say. I think it's possible to make substitutions the first time you make something provided you have experience making changes to recipes. I'm allergic to gluten and can't have dairy either--sometimes I'm forced to alter a recipe if no gluten free/dairy free variant exists. But I'd never complain that the original recipe is lacking if my version turns out not quite right. Some things are more substitute friendly than others--making a sauce for a stir fry for instance, will always contain an element of personal taste. Making baked goods requires a bit more recipe following.","meta":{"section":"Cooking","utc":"1345671448"}} +{"text":"Thomas Keller's Roasted Chicken is awesome.","meta":{"section":"Cooking","utc":"1356117839"}} +{"text":"Sautee it with garlic, serve as a side with grilled fish, with a side of rice and pickles. Something like this (doesn't need to be Japanese fish, it was just the first thing that came to mind): http://en.christinesrecipes.com/2011/10/grilled-sanma-japanese-style.html It's a very filling, healthy, and satisfying meal without feeling sluggish afterwards. :)","meta":{"section":"Cooking","utc":"1334240009"}} +{"text":"Plus subbing mustard for any variety of jelly and garlic or shallot for endless riffs","meta":{"section":"Cooking","utc":1561599333}} +{"text":"Your wife's family sounds great.","meta":{"section":"Cooking","utc":1544052696}} +{"text":"Sichuan eggplant with tofu over rice Avocado toast Shakshuka Variations on grain salad themes Takikomi gohan Mapo tofu Bibimbap Doenjang jjigae This tacos de papa y chorizo-ish dish that I improvised, using TJ's soy chorizo Cuban frijoles negros I love BIG flavor in everything.","meta":{"section":"Cooking","utc":1554168196}} +{"text":"Its called Guoba in Chinese","meta":{"section":"Cooking","utc":1523960697}} +{"text":"How has no one said capers yet?","meta":{"section":"Cooking","utc":"1365196893"}} +{"text":"Not exactly what you're looking for, but may I suggest Ratio by Michael Ruhlman? It will give the basic ratio of ingredients to bake what you want with leeway to experiement.","meta":{"section":"Cooking","utc":1513041578}} +{"text":"I was a line cook/sous chef for 14 years. I definitely developed some philosophical points about cooking; maybe not an outright philosophy. Basically, I realized that we do not cook and eat for one consistent reason, but for many, and that realizing this really removes a lot of the bullshit around cooking and eating: To sustain: this is why there is canned tomato sauce in the world. Sometimes, you just need to not die. For nostalgia: this is why you still use grandma's pizzelle recipe, even if it isn't the best. It's that specific taste. We eat like this to remember. To enjoy the taste: this is why you spend half your paycheck on one dinner at home for you and the Mrs. The foie, the saffron, the artisan cheese plate... this is the sensual type of cooking and eating. To enjoy the process: can I make a better brioche than the bakery 4 blocks from me? No. Does the pleasure I get from making the starter, waiting a day, incorporating the eggs and butter, watching it rise, and seeing it come out of the oven more than make up for the lack of overall quality? Hell yeah. I think we cook and eat for very different reasons all the time. The only important thing about cooking and eating is to be honest. Honest food is always good. For the restaurant cook, it depends on the restaurant. As an eater, I enjoy an honest $7 meal from a Dominican hot-table restaurant as much as I do a $250 tasting menu dinner from a New American restaurant. Just know where you are and what you're there for, whether it's at Le Gavroche or your living room couch.","meta":{"section":"Cooking","utc":"1428815896"}} +{"text":"Take out style chicken and broccoli. Just cant get that brown sauce right.","meta":{"section":"Cooking","utc":1546568577}} +{"text":"Are you native to the area? Wonder how you feel about Wayne Jacob's. Both argue that they have the original Jacob's andouille. I've heard Wayne Jacob's is supposed to be better. Unfortunately, they refuse to ship as it means they would have to change how they operate. Wish I had relatives down there to buy some and ship some for me.","meta":{"section":"Cooking","utc":1449831772}} +{"text":"I think it's that much for two. So $3/person.","meta":{"section":"Cooking","utc":"1343744104"}} +{"text":"Hey, author of the post here. Here's a link to an article I wrote which has a bit more background info on the smashing technique. You're absolutely right - you want to smash at the beginning, but not once it starts cooking and the fat begins to liquefy. Smash once, leave it alone. As for the shrinking bit, that's why I use a stainless steel skillet with no oil in it. The meat binds to the metal (through actual covalent bonds!) when you press it down, so it keeps its size as it browns and sets. Then you scrape it up with a really stiff scraper or spatula. If you're talking about a more standard burger and not a smashed patty, then you'll want to make it slightly larger than the bun to start, and put a dimple in the center, which accounts for the fact that the edges cook (and therefore shrink) more than the center does. This compensates for the bulging that would happen if you cook a totally flat burger. More info on that here.","meta":{"section":"Cooking","utc":"1396415789"}} +{"text":"Mulligatawny existed before the British came to India (i think). It means pepper water.","meta":{"section":"Cooking","utc":1493858675}} +{"text":"Wow. I love seeing all of you non qualified people giving contradictory information without citations. You guys are SUPER helpful. I would recommend googling this and paying attention to the starch level of the potatoes. Different cooking methods require different levels of starch in the potato. Do your own research instead of listening to these people who are speculating.","meta":{"section":"Cooking","utc":"1354123748"}} +{"text":"Get some good bread and make a super fancy grilled cheese!","meta":{"section":"Cooking","utc":1528060810}} +{"text":"Oh yessss!!!!","meta":{"section":"Cooking","utc":1560553306}} +{"text":"Not what to look for, but what to avoid: farm-raised fish. You don't want to eat raw fish that was swimming in the shit of 5,000,000 other fish in a small, confined pool.","meta":{"section":"Cooking","utc":"1437534823"}} +{"text":"Yeah, probably needed more salt. Salt when added during cooking enhances other flavors","meta":{"section":"Cooking","utc":1511800783}} +{"text":"I might have done it right? Not sure.","meta":{"section":"Cooking","utc":"1441857280"}} +{"text":"I didn't even know people made lasagna with ricotta. Surely that's not lasagna anymore?","meta":{"section":"Cooking","utc":1561646484}} +{"text":"You are awesome. Seriously.","meta":{"section":"Cooking","utc":"1360448461"}} +{"text":"My SO and I wanted to do something entertaining for valentines day. So, I ordered a fondue pot. I had gone to The Melting Pot 8 years ago and it was a fun, entertaining, and delicious experience. Only thing is they are *expensive*. You get to pick one cheese, one broth, and one dessert fondue for each course. I don't plan to buy 3 fondue pots for one dinner though. So I've settled on just making the broth fondue in the fondue pot and a cheese fondue in one of my crockpots.","meta":{"section":"Cooking","utc":1486751780}} +{"text":"Haha ughh my college dhall always tries to make chicken tikka masala and it's horrible. Maybe I'll have to try this recipe just to restore my faith in it.","meta":{"section":"Cooking","utc":"1372436722"}} +{"text":"Because this is /r/cooking after all.","meta":{"section":"Cooking","utc":"1350331534"}} +{"text":"\u2018Season to taste\u2019 Why would you even bother making a recipe if the final step is \u2018fix it so that you enjoy eating it\u2019?","meta":{"section":"Cooking","utc":1542250096}} +{"text":"I know I'm a schmuck for not making homemade but I use more stock than chicken so I use the best I can find. That's the stuff. I used the vegetable stuff in a pan sauce the other night. it was awecredible!","meta":{"section":"Cooking","utc":"1413403438"}} +{"text":"I make oat energy balls for my kids, they disappear fast. Rolled Oats, peanut butter, maple syrup, choc chips if you want,I use salted nuts sometimes, squish together with a drop of water to form balls and store in the fridge. Mine never last more than 2 days\ud83d\ude00","meta":{"section":"Cooking","utc":1559814344}} +{"text":"...for fish...yeah...you're probably right...","meta":{"section":"Cooking","utc":"1337719676"}} +{"text":"It's not so much the difference as it is in maintaining the heat load. When you're deglazing, you're typically only using a few ounces while also continuing to apply heat and spreading that liquid around quickly to all parts of the pan, minimizing the net heat transfer's effect on the pan. Washing it in cold water causes a far larger and sustained heat dump, usually enough to cause the pan to cool very unevenly and hence warp. edit: As to washing in boiling water, you still have a pretty large temperature differential between frying and boiling, so yes, technically you do still run the risk of warping if you plunge a still-hot pan into the water. Again, it's more about maintaining the heat equilibrium rather than temperature difference, strictly speaking.","meta":{"section":"Cooking","utc":1505058885}} +{"text":"Look no further http://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982/ref=sr_1_1?ie=UTF8&qid=1391538518&sr=8-1&keywords=science+of+good+cooking Cook's Illustrated Science of Good Cooking. Formatted like a textbook but not boring. It will teach you the concepts behind all sorts of techniques, why and how they work. Got this book for Christmas and I've already learned so much","meta":{"section":"Cooking","utc":"1391538590"}} +{"text":"I'm guessing recipes from Southern German cooking are going to be the most faithful to what you recall. The sweet/sour profile as well as warm spices like cloves are frequently found in that area.","meta":{"section":"Cooking","utc":1476635254}} +{"text":"Here you go, enjoy!","meta":{"section":"Cooking","utc":1470184744}} +{"text":"That's rad! Thanks for taking the time to respond. Are you in the US now or Central America? We were supposed to have an empanada-making date soon! Even in the Bay Area there's not as many Salvadoran restaurants, but pupusas are relatively easy to find. At my last job, we got catered lunches and they would show up quite frequently! She complains that a lot of the pupusas here are too thick with not enough filling (how my mom feels about dumplings in America). She also made this \"drunk husband\" soup for me once that was delicious, but that might just be a family recipe? I can definitely taste the love in everything she has fed me (pupusas she brought up from her family in LA). Anyway, coming from a small country myself, I totally feel you on visibility. The number of times people have said \"I love Thai food!\" when I've told them I'm from Taiwan is too damn high -.-","meta":{"section":"Cooking","utc":1510262588}} +{"text":"Caseys *breakfast* pizza","meta":{"section":"Cooking","utc":1563850335}} +{"text":"It\u2019s all about the basics. If you know how to make each of the 5 mother sauces, you can make thousands of different sauces just with variations of those. Learn to make a chicken and a beef stock, that\u2019s the base for hundreds of types of soups. Learn to make a pan gravy from roast chicken and you can make countless variations based on what you like and what is available. Baking is where you can take everything I just said and throw it out the window, look up a damn recipe for that stuff. Cooking is 90% instinct, 10% knowledge","meta":{"section":"Cooking","utc":1524037284}} +{"text":"Asian fish cakes are different. They are pureed, or finely minced if done by hand, fish meat (sometimes a mix of other seafood) which is then mixed, optionally pounded and formed into balls or cakes. Unlike Western meatballs or seafood cakes which are light and fluffy, Asian fish balls and cakes are dense and chewy.","meta":{"section":"Cooking","utc":1465930465}} +{"text":"Those blue star ranges *are* really nice, but way outside my price range. That's why I started looking at the restaurant types, because I could find them for under $2000. Sounds like they get the price that low by stripping out all safety and user-friendly features and basically giving you a cabinet to hold a blowtorch.","meta":{"section":"Cooking","utc":1526612470}} +{"text":"...Along side some sort of horrifying aspic.","meta":{"section":"Cooking","utc":1523508545}} +{"text":"Cooking: * Rotisserie Chicken (great for tacos, burritos, shredded chicken, soups). * Beef - Prime grade steaks (New York strips are awesome), bone-in roasts are also great for family dinners. * Kirkland Signature Greek Yogurt - great for breakfast, snacks or can make labneh. * Lemons / Limes / Onions / Potatoes other bulk produce that last forever - prices so much better than the supermarket. Non-cooking: * Kirkland Signature Mixed Nuts * Mexican Coke * Inca Kola Sister works at Costco, thanks for the free membership for family.","meta":{"section":"Cooking","utc":1489877255}} +{"text":"There is wet chicken or dry. Both work just different techniques. Buttermilk and hot sauce marinade, shake excess, flour, fridge uncovered on a rack for 20 ish minutes, then flour, fry. Or chicken dried with way more towels then you think you would use, flour, egg wash, rest a few minutes, flour, fry.","meta":{"section":"Cooking","utc":1541969789}} +{"text":"Chicken. Learn how to roast and how to boil a whole chicken. Roast it for that skin-on goodness, but with more work. Boil it for dead-simple ease of use, but sacrifice the skin. A whole chicken is one of the single best values at the grocery store. It's an inexpensive and versatile protein that can be used in dishes from virtually any cuisine; once cooked, it holds up well in the fridge; it freezes brilliantly so you can stock up when it's on sale; and it's sold in parts so commonly that if you just want drumsticks, or quarters, or liver, or gizzards, they're nearly always as economical as buying the whole bird. Chicken makes soups, sandwiches, salads, curries, stir fries, French food, Italian food, Argentinian food, Malaysian food, Kenyan food; it has white meat, dark meat, gizzards and liver and hearts and feet; it poaches, it fries, it braises, it broils, it marinates, it salads, it rotisseries, it breads, it barbecues. It's the tofu of eating meat. The minute you have a cooked whole chicken in your fridge you can open any cookbook in the house (or on the web) and find an economical meal that won't cost much money by way of additional ingredients. And best of all, the *carcass* of a whole cooked chicken also freezes brilliantly, and it almost as useful on its own.","meta":{"section":"Cooking","utc":1530114287}} +{"text":"Really? I find I can taste the clay in it.","meta":{"section":"Cooking","utc":"1327043548"}} +{"text":"Used to watch Wang Gang but I stopped when I notice how little respect he shows the live creatures. No excuse to not kill stuff before you cut it up.","meta":{"section":"Cooking","utc":1547252671}} +{"text":"I like to burn my pancakes a bit just for the added flavour dimension it gives it","meta":{"section":"Cooking","utc":1545945084}} +{"text":"I am a chef, and I concur. I never reccomend anybody going to school without first getting at least a year, or two of real experience. I've seen too many that spend lots of money for a 1-2 year culinary diploma and then leave the industry within a couple years when they realize they hate cooking professionally. OP says he likes cooking, that's not enough, one has to love cooking, and OP won't know if he/she does untill they do it for real. Commercial cooking is a whole different ball game than cooking at home. Most jobs are either physically, or mentally demanding, but cooking is both. It's one of the lowest paid trades with one of the highest injury rates. We work evenings, weekends, holidays, when your friends go for a night out in the town, your the one working to make their food. Your co-workers are going to be teenagers, criminals, drug addicts, bigots, and all the other people that you probably would want to avoid in your private life. Maybe OP should read Kitchen Confidential and see if that's really sounds like something they want to do. Some people get lucky and do really well with cooking, for most it's just a temp thing until they find their real career, or the last resort when they can't do anything else.","meta":{"section":"Cooking","utc":1495723016}} +{"text":"Maangchi has a YouTube channel and cook book on Korean food. She does it really well. Check out her channel first before buying the book. Most of her recipes are online.","meta":{"section":"Cooking","utc":1474259423}} +{"text":"I\u2019m a masterbaker. I masterbake every day, sometimes twice.","meta":{"section":"Cooking","utc":1544367895}} +{"text":"I done some research on them before I bought them and the tang of the blade actually fully extends the length of the handle. That makes a huge difference.","meta":{"section":"Cooking","utc":1523229319}} +{"text":"they might also consider what kind of bacteria present in BOILED WATER is infiltrating the egg...","meta":{"section":"Cooking","utc":"1434222285"}} +{"text":"Americans are really big on eating out, so there are many restaurants that cater to the American public. Those restaurants require equipment so restaurant supply stores open up to meet that demand, they do sell to regular consumers too but their main customers are professional kitchens. A lot of what they do is act as distributors for commercial kitchen equipment manufacturers. Things like ranges, fryers, commercial refrigerators, industrial dishwashers etc. A good example of one that is online is https://www.webstaurantstore.com/ The restaurant supply stores will also have a cookware, cutlery, and tools area that sell things for use in the kitchen. Restaurant supply store equipment usually doesn't appeal to everyday consumers, they are very utilitarian. They also have minimal packaging and labeling, it is meant to last in a kitchen processing large amounts of food continuously, most will be bulkier than the consumer equivalents too. Most home consumers have a preference for nicer looking kitchenware. For the regular consumer there are even dedicated stores that sell kitchenware to them such as sur la table.","meta":{"section":"Cooking","utc":1564068131}} +{"text":"The package says it's a \"rugged mature English cheddar\". Here's a pic: https://imgur.com/rWhwejx","meta":{"section":"Cooking","utc":1544802127}} +{"text":"Keto... You're welcome","meta":{"section":"Cooking","utc":1544294176}} +{"text":"It's more like an episode of kitchen nightmares at my house","meta":{"section":"Cooking","utc":1548280204}} +{"text":"Quality of spices matters SO MUCH. Same with Thai curries. Plus quality of coconut milk (and our friend MSG.)","meta":{"section":"Cooking","utc":1539273381}} +{"text":"I fucked it up every time until I realized my oven was not hot enough. 450 for me","meta":{"section":"Cooking","utc":1551636440}} +{"text":"Yes. And I'm lovin' it.","meta":{"section":"Cooking","utc":1547403708}} +{"text":"Safety is no problem. The contents were pasteurized upon canning and, lacking atmospheric exposure, they remain pasteurized. In fact, you probably re-pasteurized them. They might not be as tasty, but they are not unsafe. You might want to puree them, if the texture is not to your liking.","meta":{"section":"Cooking","utc":1559014787}} +{"text":"Use unsweetened almond milk. Perfect hot coco. Whip in 1/4 tsp of xanthan gum for extra creamy texture with a froth. Edit: I would bet money that not one downvote has ever tried it.","meta":{"section":"Cooking","utc":1548711479}} +{"text":"Here's a summary for you. From right to left: 1) Chef's knife. Your general all-purpose kitchen knife for everything. 2) Santoku, it's basically a chef's knife but better, imo, because the markings on the side make it easier to not have food you're chopping stick to the sides. It should also be lighter and easier to handle than a traditional chef's knife. 3) Carving knife. This is for carving up cooked meat, like a roast, turkey, or what-have-you. 4) \"Utility\" knife. Despite its name, a \"utility\" knife is pretty useless. Mostly for fruits and such that are too bulky for a paring knife. It's not made for meats or fish or bread or cheese. 5) Paring knife. Used for smaller, non-meat items, such as fruits, etc.","meta":{"section":"Cooking","utc":"1388070131"}} +{"text":"Can you give more details?","meta":{"section":"Cooking","utc":"1447832049"}} +{"text":"This is the correct answer. Puff pastry isn't nearly as difficult to make as phyllo","meta":{"section":"Cooking","utc":"1416889179"}} +{"text":"I would honestly subscribe. I use it every single week.","meta":{"section":"Cooking","utc":1555815387}} +{"text":"Make chicken soup (without salt) and dump in the salty rice for chicken and rice soup! Alternatively, stir fry with chopped veggies and egg for fried rice!","meta":{"section":"Cooking","utc":1550706590}} +{"text":"I\u2019m with you on the lasagna. My friends always want me to make my special lasagna but it requires a bechamel, three meat ragu, chicken livers, and it\u2019s an entire day of cooking. By the time it\u2019s done I\u2019m too exhausted to enjoy it myself.","meta":{"section":"Cooking","utc":1541064268}} +{"text":"I don't know how he did it but my brother grilled fresh tuna and salmon on one and that made reslly good fish","meta":{"section":"Cooking","utc":1555093628}} +{"text":"That's really fine sandpaper. Not good on your finish. I'd urge strong caution on this approach.","meta":{"section":"Cooking","utc":"1437868575"}} +{"text":"the Rombauers own a pretty successful vineyard. they might be interested.","meta":{"section":"Cooking","utc":1495955356}} +{"text":"**Update International (KP-08) 8\" German Steel Cook's Knife** |||| --:|:--|:-- Current|$10.45|Amazon (New) High|$15.88|Amazon (New) Low|$10.45|Amazon (New) |Average|$10.61|30 Day Price History Chart and Sales Rank | FAQ","meta":{"section":"Cooking","utc":"1446038289"}} +{"text":"Brush salmon in butter and line the puff pastry in a little bit of mustard and also add julienned onions celery and carrots. It's a Scottish way of doing fish in puff pastry that gives it a nice, hearty fall feel.","meta":{"section":"Cooking","utc":"1415728975"}} +{"text":"Because bricks have a lower moisture content and are intended for baking. You can use them on your bagel absolutely, but it's a lot more convenient to have one with spreadable consistency if all you're using it for is your bagel. I buy bricks for cheesecake and spreadable for my bagels.","meta":{"section":"Cooking","utc":1556475023}} +{"text":"These. http://en.wikipedia.org/wiki/Sichuan_pepper#Culinary_uses","meta":{"section":"Cooking","utc":"1392435700"}} +{"text":"Pork chili verdi is good. I use chicken or turkey as well.","meta":{"section":"Cooking","utc":1563460619}} +{"text":"These are all brilliant tips! Thanks for sharing! Did not even occur to me to consider how easy something is to reheat for the kids - will certainly keep that in mind. Great idea about the takeaway food too - and foil pans. Fab stuff - thanks so much!","meta":{"section":"Cooking","utc":1519154335}} +{"text":"Chocolate compliments fruit really well and red meat. Maybe a steak with a mashed sweet potato with some sort of blueberry or black berry sauce or compote?","meta":{"section":"Cooking","utc":1561556150}} +{"text":"We are telling you it will ruin the food and also take more work. Go for it.","meta":{"section":"Cooking","utc":1538844491}} +{"text":"What's the recipe you use for the dashi/soy/mirin sauce? I usually have my tamagoyaki plain, but this sauce sounds like a yummy complement.","meta":{"section":"Cooking","utc":"1404114078"}} +{"text":"Agree. I said this elsewhere but we told my son to ask about any food, particularly baked goods. And sometimes people still get it wrong or cross contaminate so we advised him not to eat homemade baked goods.","meta":{"section":"Cooking","utc":1558531349}} +{"text":"Thaw the mussels gently. Find some onions, bell peppers, fennel, green onion or shallots to add in. Salt + oil pasta water, get pasta boiling. Melt butter, start to brown over medium heat, add root vegetables. Sautee until translucent/soft, add garlic. Continue to stirfry. Be mindful not to burn the garlic. Drain pasta (DON'T RINSE IT). Combine and toss with oil, salt/pepper to pepper, a dash of lemon juice to add acid. Serve with some bread a crispy white wine of your choice.","meta":{"section":"Cooking","utc":1517327502}} +{"text":"My money is on La Croix or Polar or something. Carbonated water.","meta":{"section":"Cooking","utc":1553260830}} +{"text":"A simple pasta with a meat they\u2019ll eat and a cream based/ tomato based sauce. You\u2019re a better friend than I am. I\u2019d tell them I cooked one meal and they can eat that \ud83e\udd37\ud83c\udffc\u200d\u2640\ufe0f","meta":{"section":"Cooking","utc":1530486929}} +{"text":"/r/Mead FTW!!!!","meta":{"section":"Cooking","utc":1505401865}} +{"text":"kimchee","meta":{"section":"Cooking","utc":"1417711069"}} +{"text":"I make this salad using farro instead of bulgur wheat. It is very delicious! I do not bother toasting the farro. Falafel Salad","meta":{"section":"Cooking","utc":1484162544}} +{"text":"Zoodles","meta":{"section":"Cooking","utc":1506387815}} +{"text":"Well it might just be personal preference, but I love cheesy grits. I cook the grits in cream and homemade chicken broth and then add grated Gouda.","meta":{"section":"Cooking","utc":1520520929}} +{"text":"Blender, thermometer, scale Nespresso, rice maker, crockpot, potato ricer, get used often, if not daily. Not sure if it counts as an appliance, but having a wok made me get rid of both of my deep fryer. I got rid of my food processor because I prefer my blender which has the capability for most dry things-- some days I regret it. I never use my sous vide which is sad because it makes great steaks, ribs, and salmon.","meta":{"section":"Cooking","utc":1522370614}} +{"text":"My #1 favorite thing to do with that type of raw/parcooked flour tortilla is cook them up on an almost-too-hot comal so they get lots of deep brown spots and then slather those bitches up with nutella and roll them up into still-warm and now melty ghetto crepes.","meta":{"section":"Cooking","utc":1489857244}} +{"text":"Not sure what it is but au gratin potatoes with truffle oil is my shit. Awesome combination.","meta":{"section":"Cooking","utc":1528873752}} +{"text":"Thanks for the reply. I agree with you on all your points regarding electric ranges. However I'm talking about \"induction\" ranges. Doing a quick Google search will result in a bunch of info and pros and cons of such ranges. Here is an informative site: http://theinductionsite.com/proandcon.php That being said and the internet being the Internet maybe I have been mislead I'm looking into all the options and trying to get an education in the process.","meta":{"section":"Cooking","utc":"1443816345"}} +{"text":"I use a bullion cube to enhance my rice. A 1/2 a can of stewed tomatos is quite good as well.","meta":{"section":"Cooking","utc":"1412058691"}} +{"text":"Yeah, the really important thing isn't farmer's market vs. grocers, it's just knowing what's in season locally. Like muskmelon, there's like three weeks out of the year where you can actually get good muskmelon.","meta":{"section":"Cooking","utc":"1426611482"}} +{"text":"That\u2019s too long for me, it would ruin the effects of reverse searing.","meta":{"section":"Cooking","utc":1557694200}} +{"text":"Was going to mention tilapia. It just tastes like the stuff you cook it in.","meta":{"section":"Cooking","utc":1490763111}} +{"text":"I was set to make beans one day last week but unexpectedly couldn\u2019t. They soaked for 48 hours in the same liquid and were fine.","meta":{"section":"Cooking","utc":1551145290}} +{"text":"You don't need oil, no. The Serious Eats article explains it all. With boneless chicken breasts I have added oil and seasoning and it turned out quite well. You don't need oil, but it doesn't hurt it either. Try both ways and see how you like it.","meta":{"section":"Cooking","utc":1460623667}} +{"text":"I usually sear off a chicken breast too, but broke college student and proteins don't always go together.","meta":{"section":"Cooking","utc":"1408315376"}} +{"text":"Oh God. A panko/flour/egg dredge with a heavily peppered white/sausage gravy. That sounds fantastic. Get em flat/wide enough and you could pop em onto some King's Hawaiian rolls for chicken fried sliders.","meta":{"section":"Cooking","utc":1497054269}} +{"text":"I'm picking up a used one in good condition tomorrow, I'll let you know how things work out.","meta":{"section":"Cooking","utc":1493516856}} +{"text":"Wow. Okay, if you must know, I spent most of my professional life as a college instructor. I had no idea this place was so full of bullies! All I wanted to do was share a bit of information that could have helped others who suffer from a painful, life-altering disease, and people attack! You must be very proud.","meta":{"section":"Cooking","utc":"1396047517"}} +{"text":"You can look online for specific recalls. They only ever affect a few products at a time, not the whole industry.","meta":{"section":"Cooking","utc":1477187586}} +{"text":"Bread is what I make most often aside from normal food. I'd add 5 hours of actual work (and not baking) a week.","meta":{"section":"Cooking","utc":1448966560}} +{"text":"People use raw carrots all the time.","meta":{"section":"Cooking","utc":1552728726}} +{"text":"I usually just assume that the recipe is telling me what I need to get to start cooking, not how much I'll need afterward.","meta":{"section":"Cooking","utc":"1393505521"}} +{"text":"If you can't get the video to load in page, you can find it here: http://vimeo.com/46557206","meta":{"section":"Cooking","utc":"1345177121"}} +{"text":"I call it rage baking. Eat my pain bitch!! It's got lemon drizzle frosting. All my bitterness covered with sugar for you to consume.","meta":{"section":"Cooking","utc":1540265860}} +{"text":"Greenbean casserole without beans or soup is called fried onions.","meta":{"section":"Cooking","utc":"1416903444"}} +{"text":"Everyone's missing my point. I'm not saying cooking is easy. I'm just saying that when a master chef is preparing a difficult dish, you can still see what's going on. So you don't have to watch Gordon Ramsey's previous series to understand what's being presented in this one. It's nothing to do with how well you can prepare a dish. That's the difference between cooking and comparisons given here like maths, for example","meta":{"section":"Cooking","utc":1538012762}} +{"text":"Bake a sweet potato, cut it open, put on a good bit of butter and salt and pepper and give it a light drizzle of maple syrup. Fantastic and super simple. Goes great with a steak.","meta":{"section":"Cooking","utc":1546390929}} +{"text":"Like normal people. Steamed veggies are delicious. And the most nutritious method of cooking next to pressure. If you want something else you roast or fry. Maybe get a dressing for it, like a salad dressing but more savory.","meta":{"section":"Cooking","utc":1454837211}} +{"text":"That sounds amazing","meta":{"section":"Cooking","utc":"1428906520"}} +{"text":"Whatever the case is, I love the mental image of a frustrated home cook standing in their kitchen, hair frazzled, with a saut\u00e9 pan sitting there with a couple inches of canola oil smoking, floating bits of vegetables in there with some spaghetti poking out the edges, and a pint glass with more spaghetti noodles on the counter.","meta":{"section":"Cooking","utc":1516650021}} +{"text":"If I had a choice between a pull through sharpener and a brick, I would choose the brick.","meta":{"section":"Cooking","utc":1495224950}} +{"text":"That\u2019s what I meant.","meta":{"section":"Cooking","utc":1562895275}} +{"text":"Yeahhhh. This one was a soup with small cubed potatoes that I swear I'd done in the slow cooker before with great results... but apparently it's A Thing that sometimes they don't get hot enough to cook potatoes. Next time they're going in the Instant Pot. :(","meta":{"section":"Cooking","utc":1537838621}} +{"text":"That, my friend, is just a unique BBQ sauce.","meta":{"section":"Cooking","utc":1463763118}} +{"text":"Totally normal, you're doing nothing wrong, a seasoned pan will discolor a paper towel when it's been cleaned. Don't worry about it.","meta":{"section":"Cooking","utc":1509814128}} +{"text":"I loved the photography! Looks delicious, well done.","meta":{"section":"Cooking","utc":"1401043401"}} +{"text":"https://www.epicurious.com/recipes/food/views/grandma-douglass-schnecken-51128800 This is what I made last year. One the one hand it they do take a fair bit of effort, but it is all the day before.","meta":{"section":"Cooking","utc":1544763194}} +{"text":"BudgetBytes is a good resource","meta":{"section":"Cooking","utc":1528223347}} +{"text":"So you are using the financial crisis as a reason to support government regulation? because they did so well and succeeded at it?","meta":{"section":"Cooking","utc":"1335199576"}} +{"text":"I'll definitely do that! I'll have to see what I need to do to differentiate myself.","meta":{"section":"Cooking","utc":1541813682}} +{"text":"I typically make my bread in a Dutch oven. Believe it or not it gives it a great texture and browns it all the way around. Give it a google. Seriously worth trying and beginner friendly!","meta":{"section":"Cooking","utc":1552860972}} +{"text":"He is fine with what I've planned. :) Thank you for the concern though!","meta":{"section":"Cooking","utc":1510181856}} +{"text":"Agreed. Sounds kind of like a Scottish tablet.","meta":{"section":"Cooking","utc":1534149285}} +{"text":"http://chocolatetempering.net/abouttempering.htm?gclid=CLbq9dLn2bUCFSHZQgodzBIAuw","meta":{"section":"Cooking","utc":"1362082234"}} +{"text":"During passover, Jewish people don't eat leavened bread, so avoiding cakes/cookies would be a good idea. I think coconut macaroons are a pretty standard Jewish food you could do. Chocolate covered matza would also be tasty. I don't know if your friends make charoset (look it up) as part of their meal, it could be either a side or a dessert, but if they don't then I'd suggest bringing that.","meta":{"section":"Cooking","utc":"1427753578"}} +{"text":"Seconded. I think it's been 2+ years since the min temp came down for pork. Either way, it's 145.","meta":{"section":"Cooking","utc":"1438309659"}} +{"text":"I don't have \"seasoning\" on my stainless steel cookware, just on my cast iron stuff. I use stainless polish on my stainless cookware ever time after I use the cookware. TL;DR: I use polish every time I use the stainless pans.","meta":{"section":"Cooking","utc":"1358552174"}} +{"text":"Jealous of how cheap your heart was, mine is usually a bit more per pound and the grocery store hasn't had it my last few trips. Once way I like to cook it is to brown it in some butter then throw it in the slow cooker with some carrots, celery, and spices to make some hearty stew.","meta":{"section":"Cooking","utc":"1418182042"}} +{"text":"I really like fennel. One salad I make from time to time is thinly sliced fennel with thinly sliced red onions, citrus (I like small tangerines), vinaigrette, and maybe some acidic cheese like chevre. While I don't think I've tried this, I'm sure nuts would probably work well, like pistachios. The citrus and sweetness from the onion really balance well with the fennel and it doesn't bear a strong anise taste, which is what turns off most of the people I know. It's great in the summer.","meta":{"section":"Cooking","utc":1505517825}} +{"text":"Duck fat for a sandwich with bacon in it? Presumably you have to cook the bacon first, right? Do you not then already have a pan full of fat if you wanted to use it?","meta":{"section":"Cooking","utc":1470455968}} +{"text":"Nah. It\u2019s not Chinese.","meta":{"section":"Cooking","utc":1524611374}} +{"text":"The rice cakes at Kin Khao blew my mind. http://kinkhao.com/","meta":{"section":"Cooking","utc":1513869894}} +{"text":"Alton brown's crepes made in a blender are embarrassingly easy","meta":{"section":"Cooking","utc":1475460138}} +{"text":"I recently made fruit leather in the oven since I don't have a dehydrator. My oven doesn't go below 170 so I stuck it in, with the door propped for a few hours (2ish), then turned it off and went to bed. Woke in the middle of the night and turned it back on again for 2-3 hours. It seemed like an awful long time to leave something in the oven, with it turned on. It came out well like this but that was fruit leather and not a chip so not sure if the same method would apply.","meta":{"section":"Cooking","utc":"1359581466"}} +{"text":"Oh, it hadn't occurred to me that's what was happening. I thought too much sauce was the problem maybe keeping the top dough from heating up","meta":{"section":"Cooking","utc":1521055271}} +{"text":"My mom eats ketchup sandwiches regularly and saltines with grape jelly. Always made me gag a little","meta":{"section":"Cooking","utc":1560272015}} +{"text":"That's correct! It's not obligatory for me, but I still want to try since I really do love Ramadan and want to partake. However if I feel I can't then I'll have to break it.","meta":{"section":"Cooking","utc":"1433805566"}} +{"text":"I really like roasted sweet potatoes. Peel, cut in small cubes, toss with olive oil, salt and pepper, maybe a bit of garlic. Put in 400-425F oven in a shallow pan or cookie sheet. Should take about 30 mins.","meta":{"section":"Cooking","utc":"1421774925"}} +{"text":"So pretty much what I said, standing by your beliefs and supporting others who feel the same way.","meta":{"section":"Cooking","utc":"1423547171"}} +{"text":"The big thing is that you shouldn't heat things in plastic, most plastics are totally food safe at and below room temperature","meta":{"section":"Cooking","utc":1537304285}} +{"text":"Lol. Food poisoning is unacceptable. Do you know what temp your crockpot runs at?","meta":{"section":"Cooking","utc":"1398746676"}} +{"text":"Probably too late for this time, but for future reference, slice thinly *across* the grain. It makes a big difference.","meta":{"section":"Cooking","utc":"1439772283"}} +{"text":"Me too, and its genetic.","meta":{"section":"Cooking","utc":1554178890}} +{"text":"Ocean perch are easy enough to fillet, basically the same thing as rockfish, though slightly smaller and without poisonous spines.","meta":{"section":"Cooking","utc":1460672763}} +{"text":"Is it like a salsa type spicy thing? Or... is it something magical like SQUEEZABLE CORN CHIPS!? With less salt I imagine.","meta":{"section":"Cooking","utc":1558839701}} +{"text":"It's made from *her* special honey.","meta":{"section":"Cooking","utc":"1423190490"}} +{"text":"> I am not fine with the idea that if I too do not like these characteristics, it can only be due to lack of understanding or inability to appreciate the process behind making pies in this style. This is still the part that I don't understand. Where are you getting this? You asked questions, I answered them. I was done. You then put forth arguments that weren't there, and I correcred your assertions. Except on the whole straw man arguments thing, I made no contradiction to you whatsoever. I have no opnion regarding your opinion at all. I don't support it, I don't discount it. You don't seem to have any opinion on mine either. I am totally cool with that. Did I miss someone else attacking your opinion? Or were you just looking for it? Having a bad few days?","meta":{"section":"Cooking","utc":"1339468881"}} +{"text":"Sliced chicken, prosciutto, Fontina, and a spread of basil pesto (alternatively, some sage)","meta":{"section":"Cooking","utc":1494902168}} +{"text":"American here... I've never heard any such thing. In fact, immigrants tend to get pretty upset if you mistake them for the wrong nationality. If you call a Cuban or a Puerto Rican Mexican, for example, they'll be pretty offended.","meta":{"section":"Cooking","utc":"1425952119"}} +{"text":"\"Necking\" is British slang, I believe, roughly equivalent to American \"down\". (e.g. I downed/necked 3 beers last night)","meta":{"section":"Cooking","utc":"1409895856"}} +{"text":"I was just gifted an ice cream maker... I've made a simple vanilla and some egg nog ice cream but never attempted an ice cream with anything mixed into it. Any tips?","meta":{"section":"Cooking","utc":1515529748}} +{"text":"Thanks for the heads up. Grew up in Washington so I thought I was a salmon connoisseur but I had no idea keta salmon existed.","meta":{"section":"Cooking","utc":1452336011}} +{"text":"I wish I could grow basil. I've tried many, many times and it always dies soon after I buy it, especially after I harvest some of it. I don't have problems with other herbs like rosemary.","meta":{"section":"Cooking","utc":1546504339}} +{"text":"This is a good one. Is your date going to be there while you cook? Have her (him?) help you chop and mix the stuffing while you trim the chicken.","meta":{"section":"Cooking","utc":"1384457191"}} +{"text":"You can also Google \"ramen noodle recipes\" for a ton of ideas.","meta":{"section":"Cooking","utc":"1330549806"}} +{"text":"It is debated Cooking acidic foods in bare cast iron can leach iron into your food, affecting the taste Cooking foods with high acid might be able to damage the finish if you have some finish built up, but not enough A very well seasoned pan should not have a problem, but some people think it might be an issue","meta":{"section":"Cooking","utc":"1448391559"}} +{"text":"I usually get good results watching the No Reservations before visiting a new place. It works especially well if you want to eat the local fare rather than seeking out Michelin stars for every meal (which is certainly beyond my budget).","meta":{"section":"Cooking","utc":"1426433615"}} +{"text":"I've never made those from scratch. That's a great idea.","meta":{"section":"Cooking","utc":1472745532}} +{"text":"Hot pan, add oil, when oils hot add whatever your using. Never into a cold pan. If it's burning your cooking it too long. Always keep it moving and have your next Ingredient ready to add to your pan. Once that's in your garlic shouldn't burn.","meta":{"section":"Cooking","utc":"1412489151"}} +{"text":"Madison, Wisconsin. Must be the young, hippie liberal city.","meta":{"section":"Cooking","utc":1487471390}} +{"text":"so do you mean like literally put a cup sugar and a cup of water in the jar? nothing special? this seems to simple to me","meta":{"section":"Cooking","utc":1474403158}} +{"text":"- Sichuan Hotpot - Mapo Tofu","meta":{"section":"Cooking","utc":1524116057}} +{"text":"The very basics of knife care: Hand-wash only, preferably immediately after you're done using them. Despite what that product info says, putting them in the dishwasher is asking for your handles to get ruined and also for your blades to get banged up against other blades and things, dulling them quickly. Leaving them to soak in a sink is asking to get a chunk of finger lopped off when you go to reach in there for something. Dry them straightaway (mind your fingers!) and store them exclusively in that knife block or on a magnetic strip, but never bare in a drawer, as all that rattling will lead to dull banged-up knives as well. Get a decent-quality honing steel and give the knives a good few strokes every couple of days or so if you use them often. Don't use glass cutting boards as they're awful for a blade. Plastic is so-so. Wood and bamboo are better. I'm sure there's more but I can't think of it right now.","meta":{"section":"Cooking","utc":"1390038344"}} +{"text":"Usually it involves double-dipping. Liquid --> Flour ---> Liquid (again) then dropping into oil.","meta":{"section":"Cooking","utc":"1442900965"}} +{"text":"I've seen it a couple times IRL and recently on this board. I don't think any pro is recommending it but people tend to assume more expensive is better (and lean costs More) people also have a weird stigma with fat. This post is admittedly for the folks learning but I thought it was common enough to say once.","meta":{"section":"Cooking","utc":1555438839}} +{"text":"Cured then hot smoked.","meta":{"section":"Cooking","utc":1505270124}} +{"text":"What helped me out most is to actually learn what happens with ingredients when you cook with them. Why a steak first goes from raw to delicious and then to shoesole, or why other kinds of meat are extremely chewy when prepared in exactly the same way. Learn the basic physical and chemical processes that actually go on. Once you understand that you just know how to cook meat and other ingredients. So you know why a steak has to be done as hot as possible but for cheap beef cuts its better to keep them on low heat for at least 5 hours. Or why scrambled egg should be done on the lowest heat possible. A great and easy to understand book for this is 'Cooking for geeks'.","meta":{"section":"Cooking","utc":"1399578645"}} +{"text":"Avocado ... They taste like NOTHING. Wtf!?","meta":{"section":"Cooking","utc":1554180659}} +{"text":"My glass top stove is 9 years old and just got its first noticeable scratch and I cook a lot. It's an appliance and I don't baby it, i do take care kid it and keep it clean.","meta":{"section":"Cooking","utc":1542857470}} +{"text":"On a rather small scale, yes. But that's like saying a red shirt with white stripes looks like a beige shirt with yellow stripes :P","meta":{"section":"Cooking","utc":"1350584206"}} +{"text":"Paleo is best explained as \"a non-low carb low carb diet\". You pretty much eat like a low carb person would, but you don't track carbs so much, you can have sweet potatoes and some other carby things as long as it isn't a grain. (So no bread, corn, etc)","meta":{"section":"Cooking","utc":1463516372}} +{"text":"They will be really disappointed when they find out how sausage is made...","meta":{"section":"Cooking","utc":1497647450}} +{"text":"Tiny bit of oil, and lid. Cook halfway and add a drop of water (for steam) to lid then cover ur eggs. Voila","meta":{"section":"Cooking","utc":1545901277}} +{"text":"also gifrecipes","meta":{"section":"Cooking","utc":1551501856}} +{"text":"mostly up.. but flipped it around.","meta":{"section":"Cooking","utc":"1423514462"}} +{"text":"mmm parasites","meta":{"section":"Cooking","utc":1531328207}} +{"text":"Jerky, string cheese, and pickled veggies are my go-to for snacking. The first two are decently caloric, but are good at filling you up. Pickled things will generally kill appetite without filling, so if you're feeling munchy a couple hours before a planned meal, they're a good option.","meta":{"section":"Cooking","utc":1453930373}} +{"text":"Clean inside of pan thoroughly with bar keepers friend Pre-heat pan on medium heat Add oil/fat to provide a barrier between the food and the pan. Add food. The heat and fat will sear the food on contact so it doesn\u2019t stick. If you put food into a cold pan it will weld itself to the pan while you heat it. ALWAYS PREHEAT.","meta":{"section":"Cooking","utc":1513523760}} +{"text":"I swear by the slinger, a mishmash of diner foods layered from top to bottom * Raw onion * Shredded cheese * Chili * Eggs * Meat * Hashbrowns Although, I like the yin-yang variation where it's half chili, half sausage gravy on top. Oh, and I like it with breakfast sausage as my meat and my eggs over easy. It's just such an awesome combination of everything you want for breakfast","meta":{"section":"Cooking","utc":"1432154746"}} +{"text":"What I do is weekly I'll just take a photo of every shelf in the fridge/pantry. It takes all of 30 seconds. If I don't know whether I have something, I'll check my phone. Phone cameras are good enough that as long as you use the right angle, it's pretty hard to miss something.","meta":{"section":"Cooking","utc":1500034756}} +{"text":"I HATE BIG LETTUCE IN SALADS. This is why I rarely order salads in restaurants, if ever. And I rarely go to salad bars at restaurants. They can't. figure. out. that. big. pieces. of. lettuce. just. make. dressing. go. all. over. your. face. When I make salad at home, I shred it all by hand to an even consistency. Shred. I make it small. I don't care what shape it's in. I care what size it is. Small enough to fit in my mouth. And as for cheese in salads, shredded cheese is garbage and it tastes like garbage. Cubed cheese is often too big. I cut my cheese into strips. Worst case scenario is that they stick to the bowl. Oh well. They're delicious.","meta":{"section":"Cooking","utc":1523126602}} +{"text":"Risotto! I made this with chicken stock and white arborio rice and it was quite good. I think I'll make risotto in the dutch oven from now on.","meta":{"section":"Cooking","utc":1481948783}} +{"text":"They all melted together and the trays combined to turn into one cool single tray? They look delicious, what was the consistency of the cookie like?","meta":{"section":"Cooking","utc":"1378213365"}} +{"text":"May I ask what you went to college for?","meta":{"section":"Cooking","utc":1546346199}} +{"text":"Cheese quesidilla","meta":{"section":"Cooking","utc":"1423533266"}} +{"text":"Thank you.","meta":{"section":"Cooking","utc":"1386704035"}} +{"text":"POZOLE IS PEOPLE!","meta":{"section":"Cooking","utc":"1328288349"}} +{"text":"This is really good: http://cooking.nytimes.com/recipes/1017946-baked-cheesy-pasta-casserole-with-wild-mushrooms","meta":{"section":"Cooking","utc":1474844742}} +{"text":"You unaccountably left out lamb from Lofoten, Norway. It's okay. I forgive you.","meta":{"section":"Cooking","utc":"1431542729"}} +{"text":"The way I make curry: 1 can of coconut milk 1/2 tablespoon of Curry powder (you can make your own, but store bought is fine) Garlic 1/2 a red or white onion Butter Some chicken breasts Fresh basil 1 bell pepper A lime Salt / pepper to taste Throw your coconut milk into a pot on medium-low heat Cook your onions and garlic in butter and throw in the coconut milk pot Add curry powder to the pot\u2014and any other spices you want to add like adding more turmeric or a little mustard powder Bring the coconut milk to a boil then turn down the heat to a simmer Cook your chicken breasts and cut them into bite size pieces and throw them into the pot of coconut milk Simmer... Saut\u00e9 the bell peppers after cutting them into shoestring size strips Put some of the chicken and sauce on some rice with the bell pepper strips and garnish with a slice of lime and basil This isn't anywhere near an exact recipe, but it's basic and very forgiving. Experiment with it as you like, and you'll find it to be a basic recipe that people love. Add pineapple, tomatoes, pears, habaneros or anything else you want to change it up. If you don't have a rice cooker, I'd highly recommend one. Everyone who I nagged into getting one now feels silly for not getting one sooner. Also, use jasmine or basmati rice.","meta":{"section":"Cooking","utc":"1409945082"}} +{"text":"Don't know mate, verdes, rojas and suizas are my favorites, I'm not huge on guajillo enchiladas, but I feel you...","meta":{"section":"Cooking","utc":"1440552526"}} +{"text":"Well that's no fun :-P I actually have done this before.","meta":{"section":"Cooking","utc":"1384539575"}} +{"text":"Thanks to the peanut gallery for this one.","meta":{"section":"Cooking","utc":1496027433}} +{"text":"Stir fry is usually a winner, very colorful and versatile. It's not too heavy either to the point of needing a nap after eating.","meta":{"section":"Cooking","utc":1554531867}} +{"text":"Oh, you're right. I thought they were potato fondants until I looked closer","meta":{"section":"Cooking","utc":"1369007882"}} +{"text":"Sure. It was in my mind because a friend just did this with a less-than-stellar blueberry poundcake she made.","meta":{"section":"Cooking","utc":1523930696}} +{"text":"I mean, a falling baby has no handle either technically.","meta":{"section":"Cooking","utc":1548794069}} +{"text":"The fun part of expanding your cooking is taking risks and experimenting. And you\u2019re most likely to take those risks when you don\u2019t have a certain ingredient on hand. A lot of times you might fail, but other times you might be pleasantly surprised. The other day I was making a batch of keto-friendly brownies. Had all the weird ingredients like erythritol and xanthan gum, but realized I didn\u2019t have eggs! I ended up subbing whatever I could find on hand that I felt would work. In this case it was ricotta cheese and some heavy cream. After baking, they looked like a melty gloopy mess, though tasted good. I put them in the fridge. The next day they had come together a bit more in the fridge, and tasted decadent! Sort of like a truffle consistency, but I will definitely make them again and maybe tweak just a few more things to see how they come out next.","meta":{"section":"Cooking","utc":1548282389}} +{"text":"You can bake most anything in the grill, the stuffing, green bean casserole, turkey, and if you're good with temp control even pies. On the stuffing and casserole, I'd prep them then put them back on the grill when you pull the turkey off to rest and carve.","meta":{"section":"Cooking","utc":"1415822196"}} +{"text":"I found the trick to freezing quiche is to reheat it straight from the freezer (slice it before freezing if you want to take it out in portions). Since the flan will not be reheated I wonder if it will be wet and runny when it thaws.","meta":{"section":"Cooking","utc":1547113193}} +{"text":"About how big would you say you're nuts are?","meta":{"section":"Cooking","utc":1466272163}} +{"text":"Whenever I get a cookbook I just try to limit myself to the ones I can cook, and then book mark them with these post it notes. After that I take a picture on my phone so I can carry the ingredients required to the grocery store. I don't use the oven a lot so I skip over those recipes. Anything you make in a skillet, the post it notes.","meta":{"section":"Cooking","utc":1496242409}} +{"text":"My husband and I enjoyed this response. Haha thank you","meta":{"section":"Cooking","utc":"1410101286"}} +{"text":"Sesame oil, rice vinegar, ginger, garlic, peanut butter, and a little soy sauce. Shake shake shake in a jar until combined.","meta":{"section":"Cooking","utc":1463187161}} +{"text":"Yorkshire pudding is made from flour water and eggs and baked in the oven. It is an accompaniment to a roast dinner usually. It is kind of an english peasant food. When my mother was very young they would have roast beef and yorkshire pudding. The men in the family who went out to work would get the meat. The women and kids who didnt go to work would get the yorkshire pudding and the gravy made from the pan juices the meat was cooked in and possibly a tiny piece of meat.","meta":{"section":"Cooking","utc":"1433156414"}} +{"text":"Some kind of half-assed tex-mex Hamburger Helper with chorizo instead of ground beef, and some cajun hot sauce. Looked even more disgusting than regular Hamburger Helper and was ridiculously filling, but it smelled amazing and was actually pretty good. 7/10, had a week's worth of leftovers.","meta":{"section":"Cooking","utc":"1443391280"}} +{"text":"From years working in a Kitchen, let them eat the way they want to eat it... Same reason I don't buy the expensive rum or vodka","meta":{"section":"Cooking","utc":1563130984}} +{"text":"Damn straight it is. You from NEPA?","meta":{"section":"Cooking","utc":1524318448}} +{"text":"Mixed feelings. It wasn't awful. It wasn't great. It was pretty soft. Edible, but would I make it again? Probably not. Interestingly, it was pretty bland while the soup it was made from was not. My boyfriend compared it to dressing (stuffing) and I think that's pretty spot on. His mom and dad liked it a lot. Got another meal out of something I was going to get rid of, but I didn't necessarily like it. Maybe with some added texture and flavor it would've been better.","meta":{"section":"Cooking","utc":1493623572}} +{"text":"Not sure where you heard that, just multiply by 3 and stop over thinking it :)","meta":{"section":"Cooking","utc":1498951655}} +{"text":"Wow! That was great! Please keep making more stuff like this!","meta":{"section":"Cooking","utc":1458953849}} +{"text":"Isnt the water just there to transfer the salt into the steak?","meta":{"section":"Cooking","utc":"1371751693"}} +{"text":"For daily light use? Meaning it never goes higher than medium heat. Just go to Ikea and pick up a nonstick pan. They last if you treat them well. If you have room in the cabinet for another skillet go to a flea marketing and get a #7 or #8 cast iron pan and reseason. You can get a SS pan in addition to the other two and still stay under budget. Or go buy one at a second hand store and save even more.","meta":{"section":"Cooking","utc":"1380824921"}} +{"text":"I\u2019m not mad, you\u2019re the only one who has talked about being mad. I think you\u2019re an insensitive shithead who has a real ego problem which was illustrated very clearly when you made a stranger\u2019s suicide all about yourself and how you feel and what you want. I also think you\u2019re a joke of a person because you keep trying to backpedal to make yourself look like some magnanimous and kind-hearted person after saying what you said. And thank you for giving me permission to think what I want, your generosity knows no bounds. \ud83d\ude44","meta":{"section":"Cooking","utc":1528468453}} +{"text":"Okay, so I, like, live on beans and rice. This might sound complicated, but I have a copy cat recipe for this weirdly addicting sauce that a restaurant in my college town uses on their b&r bowls. All you need is a good processor. It keeps well in the fridge, I like to dip pita chips in it when I'm feeling snacky. They do a couple variations, but the standard is beans, brown rice, sliced olives, cilantro, avocado, and sour cream. Link: http://www.geniuskitchen.com/recipe/yummy-sauce-297251 You can also add a chipotle or two if you're feeling frisky.","meta":{"section":"Cooking","utc":1507141040}} +{"text":"I use an ap called Cam Scanner. You can take a picture of the recipe, or screen shot, and convert it to a PDF. It then will store itself on the ap, or you can sent it to another database.","meta":{"section":"Cooking","utc":"1425765058"}} +{"text":"Would putting raw dough in a panini press actually work? Seems like it would be kind of a mess.","meta":{"section":"Cooking","utc":1546617191}} +{"text":"Probably should have tried smelling them before even making this post. Derp. They do smell a bit funny so now they're in the trash. I was under the impression that they should be alright within that time span but like you said I suppose they had them at the store longer than desirable.","meta":{"section":"Cooking","utc":"1437179270"}} +{"text":"1 sweet potato, black beans, rice. If you can add cheese to that you\u2019re nearly at a burrito bowl. 1 can of black beans and a sweet potato is two meals easily on it\u2019s own and with rice can be augmented with other fixings as budget allows. (Local food costs, season etc are gonna make things like avocado or lime cost nothing, or expensive as all get out.)","meta":{"section":"Cooking","utc":1554422940}} +{"text":"What kind of mixture is used in Haggis? I've only seen it in fictional stuff.","meta":{"section":"Cooking","utc":1468710228}} +{"text":"Saute onions, then chicken and garlic add chopped tomatoes and curry powder (and salt!) and simmer until a sauce serve with rice!","meta":{"section":"Cooking","utc":1452098835}} +{"text":"Tastes like Grandma!","meta":{"section":"Cooking","utc":"1426703912"}} +{"text":"My mom used to pull the secret recipe crap when it was something store bought that she switched to a generic container. All of her actual recipes are in a big binder with hand written instructions.","meta":{"section":"Cooking","utc":1555916812}} +{"text":"\"The Looneyspoons Collection\" Google it. Two smart women write a smart cookbook.","meta":{"section":"Cooking","utc":"1346151567"}} +{"text":"Corn. When I was in S. Korea I ordered a plain cheese pizza. It came with corn. It was really good. When I mentioned it they said cheese was too sad to have alone so a cheese pizza cones with corn. The more you know.","meta":{"section":"Cooking","utc":1562069003}} +{"text":"It's called frikkin' swedes!? In that case I eat mashed swedes year round, and it's delicious and so simple.","meta":{"section":"Cooking","utc":"1414535802"}} +{"text":"Carrot and raisin salad, I thought. That\u2019s what Nicolette always made on Big Love.","meta":{"section":"Cooking","utc":1563829814}} +{"text":"It was a simple eat at home meal. It was myself and my wife after a day filled with yard work and unpacking. I cooked it in honor of moving into our first house. I was glad to have it on the plate. :)","meta":{"section":"Cooking","utc":"1340655492"}} +{"text":"I had to make a new one. It was too disgusting to eat SADLY","meta":{"section":"Cooking","utc":1540412907}} +{"text":"One, yes they are disgusting. Two, I forgot to add flour to cookies. BTW liquid cookies are nastier than you'd think they are","meta":{"section":"Cooking","utc":1564449498}} +{"text":"This. I actually make puree pouches for my 1 year old with the stick blender.","meta":{"section":"Cooking","utc":1537722011}} +{"text":"America's Test Kitchen is good, and I've been enjoying Bon Appetit's youtube channel","meta":{"section":"Cooking","utc":1543469981}} +{"text":"I like that idea. Little king's hawaiian buns. Yum yum yum...","meta":{"section":"Cooking","utc":"1414538209"}} +{"text":"the steamed chicken sounds like (a mistakenly interpreted) version of this method, which is actually pretty legit if done correctly","meta":{"section":"Cooking","utc":1562871766}} +{"text":"I had an egg party this evening! I made omelettes with smoked salmon, capers, sun dried tomatoes, artichoke hearts, dill and chives. Not all at once, for separate people. It was so so pleasant.","meta":{"section":"Cooking","utc":1518675138}} +{"text":"Some folks believe popular == commercial.","meta":{"section":"Cooking","utc":1467730340}} +{"text":"ditto...serve several dozen scrambled eggs daily. the splash of water helps keep the eggs tender...not sure exactly why, though my guess is the combined hydration + steam created has something to do with it. though we don't salt until the eggs are in the pan.","meta":{"section":"Cooking","utc":"1446939190"}} +{"text":"Most recipes can be made without onions. I love onions and start most things with them, however, you can get a similar heat with peppers or garlic. You can get a depth of flavor with wasabe or horseradish. I would try any recipe just about just leaving out the onion.","meta":{"section":"Cooking","utc":"1405631156"}} +{"text":"That was my thought as well.... what can be slow cooker can also be pressure cooked. I'm looking forward to making broth in my instant pot after reading all the experiments with different methods of making broth on serious eats. I'll have to look into the book! My husband was really excited after I made him watch the video on poaching eggs. He tried Kenji's method and it definitely improved his poached eggs.","meta":{"section":"Cooking","utc":1519354984}} +{"text":"Thomas Keller uses truffle oil in, at least, the Oysters and Pearls dish that is always on the menu at both Per Se and French Laundry.","meta":{"section":"Cooking","utc":"1439995252"}} +{"text":"Perfect answer!","meta":{"section":"Cooking","utc":1491576862}} +{"text":"I dunno - I used to work in a restaurant and we just had one of these bad boys.","meta":{"section":"Cooking","utc":1546542709}} +{"text":"Make sure that thing is the moistest meatloaf you ever make. If it's not moist enough, you end up with meat brick. Also, barbecue sauce. Makes for a great combo with the smoky flavor.","meta":{"section":"Cooking","utc":"1438622578"}} +{"text":"I do a kind of \"reverse sear\" on the grill, heat them through on the indirect side, then sear on direct to finish. The Kenji method, it's been working great for months.","meta":{"section":"Cooking","utc":1460907546}} +{"text":"Make some of the best mother fucking meringue you've ever made in your entire life.","meta":{"section":"Cooking","utc":1514291108}} +{"text":"Chef John has a pretty good recipe and video for it. Check it out! https://www.youtube.com/watch?v=H6Z6XGD9ta8","meta":{"section":"Cooking","utc":1528776222}} +{"text":"Tastes like fried, but is not fried. Disappeared pretty much instantly when I served it to my friends :) https://www.thekitchenmagpie.com/man-catching-oven-baked-fried-chicken/","meta":{"section":"Cooking","utc":1535082721}} +{"text":"Turn your stove fans up all the way if applicable...","meta":{"section":"Cooking","utc":1517185569}} +{"text":"The surface of your board is basically treated wood at this point. Also how well a specific board stands up to regular use depends on lot on what kind of wood it's made of and of course how much you actually use it. My butcher block has a lot of deep gouges because I use a cleaver on it, even though the board is made of acacia which is an ironwood. At the same time I have a soft cedar board that looks fine because I mostly use it for slicing.","meta":{"section":"Cooking","utc":1501442986}} +{"text":"Chop them up before freezing and throw them , with the frozen veggies, into a slow cooker or dutch oven and stew them all together. It will be much tastier than just boiling and discarding the water.","meta":{"section":"Cooking","utc":1481186988}} +{"text":"Maybe look at /r/chefit? Also keep in mind food that can be eaten with hands... wings, nachos, sandwiches. One more thought, consider foods that may sound very long to prepare but in reality 95% of the work is already done. For instance a pulled pork is really already cooked. You are just heating it up on the flat top or small pan. Chili could be made in a slow cooker and just scooped when ordered.","meta":{"section":"Cooking","utc":1551273202}} +{"text":"I don't put sugar in the pancake batter, and don't use a whole ton of syrup over the top.","meta":{"section":"Cooking","utc":1488706768}} +{"text":"Thats what I thought as well but I havent really seen that big of a difference between a prime cut I prepare at home vs the last couple of steaks I had in traditional steak houses, including american wagyu. Rest assured these were reputable steak houses but maybe I should have tried the japanese ones. On the other hand there are flavors in meat that I find it hard to replicate at home in Brazilian steakhouses.","meta":{"section":"Cooking","utc":1531198186}} +{"text":"It's perfectly edible! And also contains more vitamins than the green fleshy part","meta":{"section":"Cooking","utc":1520557105}} +{"text":"taco bell","meta":{"section":"Cooking","utc":1560544584}} +{"text":"The main issue with this is that cups measure volume and grams measure weight. 1 cup of all-purpose flour has a slightly different weight than 1 cup of bread flour. I could add a separate screen with a drop down of common things to convert, I could also just do conversions with categories like fine powder, grain, liquid, etc, but this still wouldn't be completely accurate. If there are any specific things you often convert, let me know and I could add it on there for you.","meta":{"section":"Cooking","utc":1514643590}} +{"text":"That's what I do with my dirty rice box mix, add ground pork sausage and corn. You can add whatever you want to box mixes! Make something great!","meta":{"section":"Cooking","utc":1539568921}} +{"text":"I know what you mean. I've left meat in the fridge too long and hated throwing it away.","meta":{"section":"Cooking","utc":1538157234}} +{"text":"You'll also save money","meta":{"section":"Cooking","utc":1485362087}} +{"text":"I just have to say, this post means a lot to me. The past two years was the first time in my life I have ever dealt with depression and my god did it catch me by surprise. I also lost interest in all of my main hobbies (skateboarding, hiking, guitar, etc.) but for some reason was still able to get myself to cook every other day. It would start early in the day just when I would get hungry and think about what I could cook for dinner that night. Finally I would get excited about something and spend time looking up recipes, going to the store and more. My goal some days would be to cook something complex, difficult and time consuming, just so I would spend more time being happy cooking. I guess I am just glad that I am not the only one who feels this way, as cooking was literally my go-to activity to anytime I was getting down and in my head. Keep up the good fight and I will recommend exercise as my other favorite tool in fighting depression. Even long walks outside or going for a hike did the trick, or jumping in some water and swimming.","meta":{"section":"Cooking","utc":1536625645}} +{"text":"Not the cheap one, though - I bought this once and it was full of shell bits. Pretty sure they sell two kinds.","meta":{"section":"Cooking","utc":1505030520}} +{"text":"I'm getting one.","meta":{"section":"Cooking","utc":"1358580328"}} +{"text":"That's fine. What really matters is the coarseness (at least when you're measuring salt for a recipe). If it is coarser than kosher salt, you probably need to use a bit more than a recipe calls for, if it is finer then probably a bit less.","meta":{"section":"Cooking","utc":1499535852}} +{"text":"German oven pancakes! 6 eggs!","meta":{"section":"Cooking","utc":1546887526}} +{"text":"This made frontpage like a week ago.","meta":{"section":"Cooking","utc":"1354709888"}} +{"text":"1. Fermented pepper paste 2. Fermented bean paste 3. Dried anchovies 4. Dried seaweed 5. Kimchi Can make a few different recipes, but one of my favorites is this. Pick up some Korean red pepper flakes too. You can use the fermented pepper paste for lots of other dishes. Eat the fermented bean paste with raw garlic for a really good treat.","meta":{"section":"Cooking","utc":1546032196}} +{"text":"I love a good steak, but almost never order it at a restaurant. It's too easy to make a good one at home at 1/4 the price.","meta":{"section":"Cooking","utc":"1439642378"}} +{"text":"Ooh. I like that.","meta":{"section":"Cooking","utc":1490996248}} +{"text":"I have a reverse acquired taste story. For years I LOVED almonds any way, plain, sliced, candied you name it I loved em\u2019. Then when I was 10 I got really sick, like hospital level flu sick. The only thing I could stomach was almonds. I ate so many almonds in those 2 weeks, but when I got better, I couldn\u2019t eat almonds at all. I tried to eat them and literally threw up. Every time I tried to eat almonds until recently I gagged. So that\u2019s my reverse acquired taste story.","meta":{"section":"Cooking","utc":1518902521}} +{"text":"Thanks, will take a look.","meta":{"section":"Cooking","utc":1496118750}} +{"text":"Looks delicious!","meta":{"section":"Cooking","utc":"1387349445"}} +{"text":"Related question - how do you folks use your jams? Other than PBJ sandwiches and occasionally jelly on toast, I have no idea how to use jams or jellies or preserves. I saw mango preserves at the store the other day and just thought... how do you even use that? I'm not very open minded or creative when it comes to food.","meta":{"section":"Cooking","utc":1525300376}} +{"text":"Tip from another learning cook: I love using cinnamon in my tex mex recipes. Just a dash in with the chili powder makes the meat so savory. Taste before you add a second dash, because too much makes it sweet.","meta":{"section":"Cooking","utc":"1334887384"}} +{"text":"If those are too hot for you (or not hot enough) you should try bolognese nuts. I promise you they're fantastic.","meta":{"section":"Cooking","utc":1466229460}} +{"text":"Good for you! What a nice treat for them. I agree with a lot of ppl's suggestions of a roast chicken being relatively simple but impressive. Also, I'm all about the sides- I like salads and such that I can prepare in advance and then just whip out of the fridge (green salad with any vegetables you like cut up and put on top, or a corn salad with chopped green peppers and some kind of vinegar-based dressing that will taste better the longer it sits). Good luck and have fun!","meta":{"section":"Cooking","utc":1470078156}} +{"text":"Whaaaat","meta":{"section":"Cooking","utc":1522177382}} +{"text":"I had this happen with a under cooked soft boiled egg.. Cracked the shell a bit and put it in the microwave for alike 15 seconds. Took it out, peeled it and put it in the wife\u2019s ramen. She put her fork into it and BOOM! Yolk exploded everywhere.","meta":{"section":"Cooking","utc":1516813808}} +{"text":"I'm getting page not available.","meta":{"section":"Cooking","utc":1540217953}} +{"text":"Yes! I recently cooked myself a beautiful Chicken Alfredo pasta one night. Every bite was so good! I had no regrets eating everything and leaving no leftovers - I wouldn't have shared it anyway...","meta":{"section":"Cooking","utc":1518388072}} +{"text":"Also, still meant to break down lard/butter in flour for pastries.","meta":{"section":"Cooking","utc":1491588629}} +{"text":"If you want a cookbook, I highly recommend either of the Jeni's Splendid Ice Creams books. The ingredients seem a tiny bit fussy, but I promise it's worth it.","meta":{"section":"Cooking","utc":"1433614062"}} +{"text":"You can use the ketchup as a base for some barbecue sauce!","meta":{"section":"Cooking","utc":"1379872027"}} +{"text":"Here is the ultimate pizza recipe... I find that thinking about why ingredients are used helps to clarify recipes. So Self Raising - contains chemicals whose reaction raises the bread. Yeast - microbes that raise your bread. Top tip, don't make the water too hot or too cold and be careful with sugar and salt. Sugar is in for for the yeast to live off. Why is it needed when there should be enough food in the flour?","meta":{"section":"Cooking","utc":"1445954293"}} +{"text":"I love using potato starch as a breading for frying. It is super light and crispy, although it doesn't turn that lovely golden brown that standard flour does.","meta":{"section":"Cooking","utc":1548625185}} +{"text":"Oooh...I'm always up for a good carb or two. Do you have a family recipe?","meta":{"section":"Cooking","utc":"1426004085"}} +{"text":"Don't you tell him how to love his life.","meta":{"section":"Cooking","utc":"1348695619"}} +{"text":"chili","meta":{"section":"Cooking","utc":"1340828358"}} +{"text":"Basically uou butter both sides of a piece of bread and preheat a pan. Cut a circular hole in the centre of the buttered bread. Toast the bread in the pan and crack and egg (with some butter) in the flip. Flip and cover. Voila","meta":{"section":"Cooking","utc":"1411867636"}} +{"text":"Donuts dough tends to be on the wet side. Use a candy thermometer to measure your oil temperature. For most donuts, you want 360-375F/190C","meta":{"section":"Cooking","utc":1530132755}} +{"text":"It's a protected marine mammal. Unless you are a native, it's VERY illegal to possess it, or eat it.","meta":{"section":"Cooking","utc":"1442445790"}} +{"text":"no guacamole por favor. i really just don't like fruit.","meta":{"section":"Cooking","utc":"1421696943"}} +{"text":"Bad farts","meta":{"section":"Cooking","utc":1554336554}} +{"text":"Don't freeze, get day of and cook em up. Just boil them like usual.","meta":{"section":"Cooking","utc":"1336848068"}} +{"text":"You run **a** locally owned burrito joint. Chipotle started as a locally owned burrito joint too and now runs a few thousand burrito joints. Despite your insistence that your burrito recipe is the best, it seems there's probably a reason they are many times more successful than you are.","meta":{"section":"Cooking","utc":"1407548182"}} +{"text":"I love watching him filet an entire king salmon every year on Master Chef. He totally does it to show off, but it's like watching a wizard. Then you get to see most of the contestants fail hard in their attempt.","meta":{"section":"Cooking","utc":"1410903493"}} +{"text":"This almost makes me cry. Looks exactly like the chili my grandma used to make. Thank you for sharing this recipe.","meta":{"section":"Cooking","utc":1559513950}} +{"text":"Don't tell Kenji Shhh","meta":{"section":"Cooking","utc":1518211675}} +{"text":"Hmm that's really interesting. I thought the dark bottle was preferred to keep light out.","meta":{"section":"Cooking","utc":1484700727}} +{"text":"How tolerant of botulism are you?","meta":{"section":"Cooking","utc":1539370147}} +{"text":"https://m.imgur.com/AUgFX4e So i got distracted with the tofu... Firm tofu coated in egg and panko, deep fried in pork fat. Sauce is tonkatsu sauce with lemon and mayo. Not bad but i brought broccoli that I forgot to cook haha","meta":{"section":"Cooking","utc":1524452403}} +{"text":"Kind of obnoxious. Instead of hammering down of what ya did wrong she could've had a different approach. True chefs love to teach cooking to everyone, it's not a bragging profession, it's all about learning all you can.","meta":{"section":"Cooking","utc":1547978231}} +{"text":"try adding even more salt and a capful of white vinegar, it gives the sauce more of a kick","meta":{"section":"Cooking","utc":1553613138}} +{"text":"Beets. Also brazil nuts","meta":{"section":"Cooking","utc":1554148390}} +{"text":"If she doesn't like raw sushi, I'm guessing it's mostly about the texture, and she probably wouldn't care for a seared tuna steak. The outside gets flaky like any other cooked fish, but the rare center still has the raw sushi texture.","meta":{"section":"Cooking","utc":"1405515473"}} +{"text":"would say boneless/skinless chicken breast. Once you get the hang of it, you can cook it without making it dry or rubbery. This is why lots of people prefer thighs, with the extra fat they aren't as fickle as breast.","meta":{"section":"Cooking","utc":1548247088}} +{"text":"Me too. I try to cut across the non root side, but not all the way - so its still hanging on by a single layer. Then I kind of twist that layer off diagonally. Sometimes it pulls the whole thing off and its glorious. Sometimes I'm spending a minute and a half trying to use my knife to lift off stubborn bits of skin lol","meta":{"section":"Cooking","utc":"1419118554"}} +{"text":"Roast chicken over vegetables with a side of mashed potatoes. Whole Chicken - 5$ Assorted vegetables - 5$ Potatoes - 5$ Butter and spices - 5$ It's a Roast Chicken. Just youtube that one with the guy from the french laundry. Mashed potatoes. Just boil them and smash them with a masher or whatever. I dunno fuck I'm drunk.","meta":{"section":"Cooking","utc":"1424426297"}} +{"text":"thanks for the cheat sheet. i made a 2 page pdf of it that i printed for my kitchen","meta":{"section":"Cooking","utc":"1400649280"}} +{"text":"hearing all this makes me think this enamel business isnt such a great thing :(","meta":{"section":"Cooking","utc":"1416978700"}} +{"text":"Who doesnt love rubbery nachos?","meta":{"section":"Cooking","utc":1563330760}} +{"text":"> Link? Here you go! --- ^(I am a bot. | )^Creator^( | Unique string: 8188578c91119503)","meta":{"section":"Cooking","utc":1510322318}} +{"text":"Or an inside out pizza.","meta":{"section":"Cooking","utc":1563847543}} +{"text":"I have a zucchini noodler and was thinking about that, but you're definitely right about the \"right at the end\" addition time. Zucchini would mush out quickly. I think the 'semi crisp/crunch' angle I'm going for isn't going to work out, really, so I might just add zucchini and squash, maybe some carrot like _darth_bacon suggested.","meta":{"section":"Cooking","utc":1512406488}} +{"text":"I could have sworn that said Measles Mondays.","meta":{"section":"Cooking","utc":"1415602513"}} +{"text":"Definitely Ho Ching Kee Lee, I picked up a similar cleaver (stainless steel, not carbon) at a thrift store for $3 and restored it http://i.imgur.com/kLuHZU7.jpg","meta":{"section":"Cooking","utc":"1440712015"}} +{"text":"My serv safe certified mother always said you have 4 hours on cooked food before bacteria starts to grow, so I'd think you'd be okay, but I'd reheat the shit out of it to be safe.","meta":{"section":"Cooking","utc":"1412197933"}} +{"text":">(which is the actual English) LOL","meta":{"section":"Cooking","utc":1532212501}} +{"text":"More that I can't spell when on my phone. /r/Connecticut","meta":{"section":"Cooking","utc":1563847547}} +{"text":"I have two qualms with sous vide: 1) money 2) I'm doubtful that holding a plastic case at 150 F for several hours has no negative health consequences.","meta":{"section":"Cooking","utc":"1436481621"}} +{"text":"My personal consistent favorite is a sliced avocado with Sriracha, and an egg or two on top. It's quick, easy, and delicious, especially if you can invert the egg and get the yolk to run between the slices of avo.","meta":{"section":"Cooking","utc":"1433138768"}} +{"text":"Grilled salmon skin ! Delicious on salads and in soup etc etc.","meta":{"section":"Cooking","utc":1561647587}} +{"text":"That's likely not going to be long enough if you just try to thaw it in the fridge. Cold water thawing is going to be the only safe and quick method.","meta":{"section":"Cooking","utc":"1448293074"}} +{"text":"For everyday casual visits- coffee cake with a crumb. It always impressed the hell out of people, and it's what my grandmother always had on hand for guests. Usually just a plush vanilla cake base, whatever seasonal fruit I have on hand pushed into the top, with a crumble topping. It's actually better the second day. If it's winter, it does well with a little cinnamon and chocolate chips added to the batter. Or you could make a fruit curd and swirl it through the batter instead. Endless customization. I've never had anyone complain about a nice lemony loaf cake with a thick glaze layer. Blood orange and olive oil is another winner combination. For holidays I like Creme brulee. It's easy and gets oohs and ahhs. If I want to be in the kitchen for hours on end I'll make tiramisu.","meta":{"section":"Cooking","utc":1554138663}} +{"text":"How do you clean your cast iron?","meta":{"section":"Cooking","utc":"1441718681"}} +{"text":"This is my advice whenever this subject comes up. I'm going to straight up copy and paste one of my previous posts: --- I'm still not sure why carbon steel frying pans haven't caught on yet. Basically carbon steel frying pans are a kind of happy medium between cast iron and your standard non-stick pan. Like non-sticks, they heat up pretty quickly, but like cast iron they are very durable, can tolerate very high heats (unlike a non-stick!) and once properly seasoned are pretty non-stick. I love it for making eggs in the morning because unlike a cast iron, I don't have to wait 5-10 minutes for it to get properly hot. If you recognize the metal from their use in woks, which are pretty bad at holding heat, skillet style carbon-steel pans like the kind I'm talking about tend to be a little thicker and hold heat better. There are downsides: fast heating means fast cooling, too, so unlike cast iron, they can't hold heat as well and you're not going to get the kind of sear and heat you can get with a cast iron or a stainless steel pan. On the other hand, they're not terrible at holding heat, and if you get a bigger pan (which you might want anyway) and leave yourself some breathing room, this isn't a problem most of the time. They're also more expensive than cast iron and most non-sticks, but not by much. They also last forever (unlike non-sticks) so it ends up paying for itself over time. If you're trying to minimize kitchen items, the carbon steel frying pan is a great all-around, utility player. A good option is the Lodge Pre-Seasoned Carbon Steel Skillet, which like their cast iron comes pre-seasoned (but it's a good idea to do a round or three of seasoning anyway). If you get this, I highly recommend you pick up a silicone handle. It's almost a necessary accessory as it turns the pan from painful to hold due to heat and form to a friendly handshake from your frying pan. That is the one I have and it's easily my most used pan. That said, I do eat way more eggs than seared meats. On the other hand, if I had to I'd still feel comfortable cooking a good, well-seared steak in this pan if for some reason I couldn't reach for my cast iron (I couldn't say the same about a non-stick). If you want a little bit better heat retention, the deBuyer is in the same price range, but it's a little heavier, which'll help it retain heat. It doesn't come pre-seasoned, so you'll have to put a little bit more work into it. I don't own this, but it's generally a good, popular brand.","meta":{"section":"Cooking","utc":"1423700431"}} +{"text":"I bought the Dutch oven without considering its uses (matched my other pieces but way too large for a chicken and oval doesn\u2019t work on my stovetop ). I\u2019m thinking I can put veggies at least around it if not under. Either way I\u2019m going for it!","meta":{"section":"Cooking","utc":1542857647}} +{"text":"As a rule, read the sidebar of every subreddit. /r/chiliconcarne","meta":{"section":"Cooking","utc":"1377266705"}} +{"text":"It's sad to see that set split up. You asked for knifes for your birthday gift, why would you have to share? Hope your brother will appreciate them as much as you.","meta":{"section":"Cooking","utc":"1440484304"}} +{"text":"Toaster Ovens are excellent but in my experience I usually end up using it to make side dishes. I might have chicken in the oven and make some roast cauliflower in the toaster oven, for example. It's also great for finishing some dishes- finishing ramekin mac and cheese cups- and leftovers- most convenient way to reheat pizza that doesn't make it a soggy mess like a microwave. Punch, 'toaster oven recipes' into google for ideas.","meta":{"section":"Cooking","utc":1515777981}} +{"text":"Interesting!","meta":{"section":"Cooking","utc":1541710106}} +{"text":"Also, use lard instead of oil.","meta":{"section":"Cooking","utc":"1366854641"}} +{"text":"I've heard that the best way to do it is to just take them to a professional. If you're not willing to do that, America's Test Kitchen raves about this knife sharpener. I bought one over Christmas and used it on all of mine. It seems like it has made a difference, and $8 isn't too much to spend if you're worried about the longevity of the product. It even sharpens serrated blades (I never understood how I was supposed to sharpen or hone that blade).","meta":{"section":"Cooking","utc":1451940759}} +{"text":"Broccoli and beef stirfry, the sauce isnt super healthy but you can use it sparingly and still get great flavour. http://foodwishes.blogspot.com.au/2017/01/charred-broccoli-beef-broccoli-week.html?m=1","meta":{"section":"Cooking","utc":1485669159}} +{"text":"Thank you...those look awesome!","meta":{"section":"Cooking","utc":"1434053438"}} +{"text":"I love my calphalon its a little pricey but they're great I've had my set for 5-6 year fiance warped my 12\" pan on our old electric stove but other than that have had 0 issues and the pan still works great...good implements will cost a bit more but 100% worth it you shouldn't go cheap on pans or kitchen knives quality>anything else IMHO","meta":{"section":"Cooking","utc":1526558177}} +{"text":"Sous vide at 130 to 132. I\u2019ll leave it in for at least 5-6 hours. Season with Tex mex rub 1/4 cup paprika, 2 tbs of ancho chili powder, granulated garlic, salt, brown sugar. 1 1/2 tbs pepper.. 1 tbs onion powder, dried cilantro. 1tsp cumin 1/2 tsp all spice. Blend for your rub. Liberally cost the roast with the rub, sear over a charcoal grill, then smoke under as little heat as possible for at least a half hour. I use applewood. If you don\u2019t have a sous vide, you can make a red neck one with a styrofoam ice chest and a thermometer. Directions on YouTube.","meta":{"section":"Cooking","utc":1544825998}} +{"text":"Proteak Edge Grain Teak Cutting Board $85, OXO Good Grips Carving & Cutting Board $22, John Boos Chop-N-Slice Reversible $45","meta":{"section":"Cooking","utc":"1342100931"}} +{"text":"Thank you! This is what I was thinking about. I will update when I am back home","meta":{"section":"Cooking","utc":"1380376500"}} +{"text":"For a spicier and more-sour-than-sweet cranberry side, try this uncooked relish. I increase the ginger and decrease the sugar. It's excellent.","meta":{"section":"Cooking","utc":"1415916188"}} +{"text":"If your cut of brisket is too lean it will not be as tender you hope","meta":{"section":"Cooking","utc":1547450739}} +{"text":"This sounds like it's probably quite nice, but looking at the pic all I can think is \"where is the rest of the food?\"","meta":{"section":"Cooking","utc":1523140300}} +{"text":"As a Pole myself... F","meta":{"section":"Cooking","utc":1562876871}} +{"text":"A really great recipe for brussel sprouts is cut them in half lengthwise then mix 3 tablespoons maple syrup, 2 tablespoons dijon mustard, 1 tablespoon olive oil, 1 teaspoon soy sauce, generous pinch of salt/pepper and toss it w/ the brussel sprouts. Place them cut side down and drizzle remaining mix on them, bake @ 350 for 35-40 minutes or until slightly golden and carmelized. Enjoy!","meta":{"section":"Cooking","utc":"1382313462"}} +{"text":"I cook both ways. I have a health issue that screws up my sence of taste and smelling, some days. (headaches with auras and a pervision of smells. Ocassionally a fresh peach off the tree smells like rotten meat). My poor daughter has Zero sense of smell so her ability to taste is cockeyed too. So when we are sharing recipes we often use exact so things can always be duplicated. If I start adding spices from my imagination to a dish, I write it down exactly for Dear daughter. Thank good for a good cooking scale. My grand daughter is the offical taster and sniffer for our cooking marathons. I believe that recipes are a great place to start. If I offend someone with a too weird dish I just say Sorry and don't do that again. I totally believe that the sense of taste has a whole lot to do with genetics and your current life. Example. Science has proven that people that over use salt, often while they were in the womb, their mother had a lot of morning sickness/nausia. The mommy was often dehydrated from vomiting during the pregnancy. The developing baby is \"raised,\" so to speak in a high salt atmosphere. As a functioning human, they crave salty foods and often oversalt the foods they cook. Also our sense of taste has to do with the chemicals in our body. You have heard that certain meds will make your foods taste metalic or very blaw tasting. Each of us at the stove has to cook the way our family likes no matter what the recipe says. That is why there are about a million recipes for speggetti sauce, \"just like grandmas\". So one written recipe calls for a pinch of salt but the cook uses a tablespoon of salt and 2 teaspoons of sugar to get the flavor they want. Our medicines and the chemicals we put on our skin and use in our house, really make a difference in the way we taste/perceive a food.","meta":{"section":"Cooking","utc":1563436203}} +{"text":"I don't particularly like the handles on the artifex but AEB-L is awesome steel. They also offer a Wa handled version, but for some reason they dont use aeb-l and I have never used the steel they use. But I trust Mark.","meta":{"section":"Cooking","utc":"1440084760"}} +{"text":"You don't have to stay in the kitchen the whole time...","meta":{"section":"Cooking","utc":1483494583}} +{"text":"Keurig. It\u2019s gross, takes up a ton of space, doesn\u2019t make good coffee, and I can\u2019t fit my travel mug under the spout. Not does it have the correct \u201counceage\u201d for my travel mug. I am trying to get my wife away from it so we can give it to one of her sisters. Preferably the one I don\u2019t like... I introduced her to my old French press this weekend. It is perfect. Easy to clean, easy to use, fantastic coffee, and if she takes a mug from it, considering all of the cream and sugar she puts in it, it fills up my travel mug almost exactly one inch from the top.","meta":{"section":"Cooking","utc":1564469137}} +{"text":"American living in Bangladesh. So much stuff, SO MUCH. Cheese. Any kind of cheese, not even good cheese, but being able to go to the store and buy some cheddar or feta or something... never taking that for granted again. Bread. Do you like sweet wonder bread? Bangladesh is the place for you! You want decent, crusty bread or rolls or buns? Good luck to you, and if you find it, let me know where you shop. Grains. Want some quinoa? Some cous-cous? Bulgar? Hahaha. Have some rice. Want brown rice? Nah, here's some white rice. Veggies. You'd think this would be a veggie wonderland what with the warm weather, but wonderful veggies I eat at home are scarce to non-exstant. Spinach? Enjoy the old-penny taste of Indian spinach cooked outside of curries. Bet you're going to miss having fresh corn too. Want some leeks? How about squashes? Chili peppers? Hope you like the tiny ones local to here - kiss any other variety goodbye. How about beans? Well, you can get kidney beans. And lentils. Nothing else. Have you tried making Mexican food with kidney beans? It's a sad substitution to make. Honestly I could go on and on. As a vegetarian here it's especially difficult because the local cuisine is extremely meat-heavy. And don't even get me started on access to alcohol...","meta":{"section":"Cooking","utc":"1420890613"}} +{"text":"Any vegetables you can cook (brassicas, roots, hardy leaves... Basically anything but lettuce) either sauteed or oven roasted in plenty of oil/butter. Cream based soups!!! Veggies in cream based sauces like alfredo. Stuffed veggies (squash or peppers) full of cheese/cream cheese ( just cheese OR. cheese and egg as the binder for whatever else is in the stuffing.) Make a salad you like but then add a good amount of olive oil on top of your normal salad dressing. And nuts & seeds. Add cream, sour cream or melted cream cheese to your eggs/omelets. Cook in butter and add more cheese on top :D Sorry i don't have specific recipes right now, just ideas, but i can go into more details of how i make any of these of you want, or you can just use these for ideas to google recipes. I love high fat food ;_;","meta":{"section":"Cooking","utc":1518545124}} +{"text":"Young male from the Midwest here. Never knew the glory of cooking rice so easily until I moved to the city. Rice cookers are great but my rice cooking only started to take off after discovering there was more out there then just jasmine long grain rice. Basmati rice is my new staple.","meta":{"section":"Cooking","utc":"1439407206"}} +{"text":"Pannekoeken.","meta":{"section":"Cooking","utc":"1364923209"}} +{"text":"Usually I line 2 rimmed cookie trays with aluminum foil and grease that (cuts down on cleanup). I throw the veggies on cold and pop them in a hot oven (400 for brussel sprouts, 425-450 for root veggies) for about 40 minutes, stirring occasionally.","meta":{"section":"Cooking","utc":"1424486467"}} +{"text":"This is the strangest combo for red curry I've ever heard of, not masamun curry.","meta":{"section":"Cooking","utc":1475801479}} +{"text":"No, toasted sesame oil is the name, so don't burn it. It's readily available at grocery stores where you'd find wasabi and hot mustard, maybe grouped with other ethnic foods.","meta":{"section":"Cooking","utc":"1425055983"}} +{"text":"You can use it to make sorbet. http://i.imgur.com/c4lKk.jpg Its as simple as making a simple sugar syrup (1:1) on the stove and flavour it (lemon, orange etc), then in a mixing bowl whisk 2 egg whites per cup of sugar and water and slowly add the flavoured sugar water in a thin stream like you are making italian meringue. Once you have a foamy syrupy mess, begin adding dry ice in handfulls, mixing all the time, eventually it will begin hardening, when finished leave in the freezer for a few hours to release the last of the CO2 and you can then enjoy it, its tangy and tasty.","meta":{"section":"Cooking","utc":"1330892608"}} +{"text":"This. Peeling tomatoes is a pain in the ass. Also salsa. Because I suck at making decent salsa.","meta":{"section":"Cooking","utc":1491956623}} +{"text":"Coddled eggs? If your house is chilly you're still recovering the heat by using it to just heat your house, though -- put it on top of the stove and let it warm the kitchen, maybe with a bowl of fragrant what-not on it.","meta":{"section":"Cooking","utc":1476190667}} +{"text":"Yeah they'll be fine. I did it a week ago and they didnt burn after an hour at 450. I used carrots, onions, celery, and turnips.","meta":{"section":"Cooking","utc":"1385346800"}} +{"text":"TIL some people don't refrigerate their tomatoes.","meta":{"section":"Cooking","utc":"1410340800"}} +{"text":"Lol, well what the fuck else are you going to make with brisket that's good. It's only good for these two things. If you're going to braise something french style then short ribs are way better...","meta":{"section":"Cooking","utc":1554841348}} +{"text":"They should be fine. But keep in mind that that if they are \u201cfinely chopped\u201d you may be end up with more of a mushroom sauce as they simmer in the juices from the chicken.","meta":{"section":"Cooking","utc":1564245720}} +{"text":"Oh interesting!","meta":{"section":"Cooking","utc":"1405628770"}} +{"text":"When you do this. Do you add the PB at the same stage as you would butter or when do you add it.","meta":{"section":"Cooking","utc":1540634227}} +{"text":"I usually just sous vide my rice. Works like a charm","meta":{"section":"Cooking","utc":1520896987}} +{"text":"That they are doing What they can with what they have. As I said. You're a troll","meta":{"section":"Cooking","utc":"1384118812"}} +{"text":"Completely unnecessary to have separate boards. Cutting your vegetables first and then your meat is enough to prevent cross contamination as long as the board was cleaned properly in between uses. Use hot soapy water. If you wish, mix a solution of 1 tsp bleach with a quart of water and soak the surface for seceral minutes. Oil the board with mineral oil once per week. Some people here may recommend bamboo boards but please do not go for those. Those boards are a little too hard on your knives as they require a lot of glue. Always go for an end grain wood so your knives don\u2019t dull as fast. Choose a board with a thickness of at least 2\u201d for a board that will last. For the type of wood, I would go with a maple, beech, or walnut as these wont be too soft or too hard on your knives. Maple is the most traditional for cutting boards though. The optimal board size for me is 24\u201d by 18\u201d. And if you cant fit that board on your countertop, go for the biggest that you can. btw Plastic cutting boards were found to harbor more bacteria than wood cutting boards which is why it can be recommended to have color coded boards for meat and vegetables.","meta":{"section":"Cooking","utc":1539525310}} +{"text":"Just make sure you sear before you slice. E-coli and salmonella are real issues and nothing to fuck with.","meta":{"section":"Cooking","utc":"1387789632"}} +{"text":"Grape jelly? Hmmmmmmmm... I'm crazy enough to try it. Does it necessarily need to be grape or can it be other jelly?","meta":{"section":"Cooking","utc":"1409182578"}} +{"text":"My suggestion would be to start measuring the amount of oil you add, this will allow you to understand how much you are really using. I had a similar problem, and started measuring out the oil and it helped. To be honest unless something is sticking to my pan I use about a teaspoon of oil. After that disappears, if I need some extra moisture I add a little water. You can't do this though if your plan is to fry your food.","meta":{"section":"Cooking","utc":"1392917264"}} +{"text":"have them with brie and crackers.","meta":{"section":"Cooking","utc":"1429236429"}} +{"text":"Mmmm spinach artichoke dip!!","meta":{"section":"Cooking","utc":"1430885750"}} +{"text":"The following instructions are applicable to baked/grilled/roasted/pan seared chicken. 1) cook to temp, not time. Cook chicken breasts to 165. Not a degree more. 2) cook from a thawed, not frozen state 3) dry brine your chicken breasts. Sprinkle with salt at least an hour before but up to a day before cooking. Read more about it here - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html If you're braising or stewing chicken breasts, buy chicken thighs instead. They're cheaper and more flavorful.","meta":{"section":"Cooking","utc":"1443541185"}} +{"text":"How are they soggy? Put cheese in between 2 slices of bread. Make sure the outsides of the sandwich have butter or margarine. Put into a pan and cook it.","meta":{"section":"Cooking","utc":1527877797}} +{"text":"Dry surface and the whole piece close to room temperature. It takes time for heat to conduct into the core of the meat. The higher the temperature difference between what the core starts out at and where it should be at the end the longer you need to cook it. The longer you cook it the dryer it gets.","meta":{"section":"Cooking","utc":1558099874}} +{"text":"Try cooking pasta while you take a shower. Put a strainer with broccoli and the lid on and you'll steam the broccoli as well. Add olive oil with garlic and you had a super fast pasta.","meta":{"section":"Cooking","utc":1456189988}} +{"text":"Homemade eggnog is beyond awesome, and storebought doesn't even begin to compare. I remember homemade from childhood (1960s), back when you didn't just run down to Kroger and buy a quart of it from the dairy case, and modern packaged is a pale imitation. The egg thing isn't that bad as long as you're paying attention to what you're doing and aren't trying to make eggnog while dodging your brother's dumbass mistletoe-hanging over your head and Drunken Uncle Fred's attempts to show you his new girlfriend's nudies on his phone.","meta":{"section":"Cooking","utc":"1384916475"}} +{"text":"http://www.epicurious.com/recipes/food/views/meyer-lemon-marmalade-102746","meta":{"section":"Cooking","utc":1461152700}} +{"text":"Interesting, I always assumed that continental just meant complimentary.","meta":{"section":"Cooking","utc":1561246435}} +{"text":"Moving the goalpost? That your arguing for an arbitrary line even though you yourself argued there\u2019s not as much cohesion within that line as you would have the world believe? Perhaps your hand gestures would be more convincing in person.","meta":{"section":"Cooking","utc":1562101803}} +{"text":"57% humidity with thunder clouds coming up the valley. We have a lake, fed by cold alpine streams, pure as snow. Some of us are naked, we have public barbecues and wash rooms. There's an Italian restaurant, and the traditional French one. They want us to pay the town for parking, but if you walk a little it's free. 95% French locals, a few burkas on the beach, and this one black guy doing triple twists off the jump rope. Oh, shit. The storm is here now. Thar she blows!","meta":{"section":"Cooking","utc":1562009181}} +{"text":"Shrimp is really expensive for the nutrient you recieve from it, also McDs can be expensive for food too, also Ramen is actually made from wheat product in the US and has super high sodium, if you use the flavor packet. Your best bet is to get a big bag of rice and a big bag of beans from the store and learn to make those into every meal, everything else is just gravy. Good to learn to cook this is skill you will use forever... or at least until you are dead.","meta":{"section":"Cooking","utc":"1376314519"}} +{"text":"Saute just about any meat. Remove from the pan to rest. Deglaze the pan with a flavorful liquid: wine, beer, stock, spirits. Reduce the liquid. \"Mount\" the sauce with butter by stirring in cold hunks of butter. This is pan sauce. it is quick, easy, and will elevate the home cook's food a great deal.","meta":{"section":"Cooking","utc":"1359679159"}} +{"text":"Friands - They are so expensive at cafes, but are so easy to make. Just pour in the ingredients and stir (you don\u2019t even have to cream the butter because it\u2019s melted).","meta":{"section":"Cooking","utc":1551778031}} +{"text":"Reminds me of Master Chef, instead of talking shit about your mother dying of cancer, let the fucking judges taste the damn food first.","meta":{"section":"Cooking","utc":1536720654}} +{"text":"Whew. Thanks. I began to question whether I was cleaning it or scrubbing off the nonstick coating.","meta":{"section":"Cooking","utc":"1400996044"}} +{"text":"Birkenstock clogs","meta":{"section":"Cooking","utc":"1413214004"}} +{"text":"Yes, the texture will be different. Not sure how much as it's been more than 30 years since I've had milk (most likely will affect the density). You might consider baking one now to see how it turns out and then adjust the recipe. Cooking time may vary slightly as well, so be diligent the first time at testing for doneness. If the recipe seems too thin use less almond milk or perhaps add an extra egg.","meta":{"section":"Cooking","utc":"1353449229"}} +{"text":"The Joy of Cooking. It's the first book I turn to when I want advice or ideas.","meta":{"section":"Cooking","utc":"1446198057"}} +{"text":"Love the new video!","meta":{"section":"Cooking","utc":1534513945}} +{"text":"Pasta is always a winner. Theres alot you can do with the sauce too.","meta":{"section":"Cooking","utc":1454088745}} +{"text":"BTB low salt organic chicken, beef and veg are staples in my kitchen.","meta":{"section":"Cooking","utc":1481946248}} +{"text":"Nah they're actually pretty open about it. RedditGifts was a user made entity for a pretty long time and was only purchased by Reddit/Cond\u00e9 Nast back in August last year. As long as it isn't something that 'hurts' the public image of the site they're pretty cool with the name association. For something like an international cookbook that promotes community and popularity to the site? They'd probably turn a blind eye.","meta":{"section":"Cooking","utc":"1338943412"}} +{"text":"Since you mentioned budget, you may want to try going to the grocery store early in the morning. The one near me marks down any meat that is getting to it's sell by date. The meat is still fine as long as you cook or freeze it in the next day or so. You can find a lot of great deals that way.","meta":{"section":"Cooking","utc":"1438557127"}} +{"text":"I'm a fan of adding fresh basil and cherry tomatoes at the end of making your mac. Then top with buttered panko bread crumbs and crisp under the broiler. Mushrooms and goat cheese is another yummy variation or if you want to go fancy fresh crab meat with old bay seasoning is super yummy.","meta":{"section":"Cooking","utc":1523723385}} +{"text":"It\u2019s a good start. I I have two thoughts: 1. Some focus would be good. Are you a Keto Kitchen or an Idiot Kitchen? I\u2019m not clear on who your target audience is. 2. The quantity of ingredients is unclear in your videos. For example, in the shepherds pie recipe, you don\u2019t indicate how many sweet potatoes to use you don\u2019t indicate how much ground beef do you use and you don\u2019t indicate how much worcestershire sauce to use. If your target market are newbies (Idiot Kitchen), you will need to include specifics like those.","meta":{"section":"Cooking","utc":1545338690}} +{"text":"If you mostly use milk just for cooking, and the main problem you have is that it goes bad too quickly for you to use it all, I suppose you could switch to powdered milk. It tastes a little different but in amny recipes it isn't that noticeable.","meta":{"section":"Cooking","utc":1452141586}} +{"text":"Since recipes can be written in all different formats and measurements, doesn't it get some stuff wrong if it's grabbing the ingredient list and converting to its own format? Do you ever notice discrepancies?","meta":{"section":"Cooking","utc":1531844686}} +{"text":"Use human fat then.","meta":{"section":"Cooking","utc":1526166160}} +{"text":"once the meat is browned, I add the wine and cook it off so the meat takes up the flavor. Once the wine cooks off, I add passata to simmer.","meta":{"section":"Cooking","utc":1510766335}} +{"text":"Your downvote collection is on a roll, my friend.","meta":{"section":"Cooking","utc":"1394838708"}} +{"text":"I replied above you by accident","meta":{"section":"Cooking","utc":"1416788293"}} +{"text":"You're in for a treat!","meta":{"section":"Cooking","utc":1505556203}} +{"text":"She would've more pissed if you had bought it at its original, brand-new price.","meta":{"section":"Cooking","utc":"1356673555"}} +{"text":"You can cook in an oven and then sear for foolproof results. If just using a pan, you will have to sear, flip, reduce temperature, then cook more slowly to the desired doneness so as to not burn the exterior. If using butter, I suggest also adding a bit of oil or to melt the butter first and skim off the foam and solids prior to using and then adding a little oil. A little bit of oil helps keep the butter from burning as quickly. If you have one of those little broiler ovens, you can just pop a steak in there for maybe 10 minutes at 300 degrees before searing both sides, resting, and slicing. I do not like ovening a steak in big conventional ovens. Smaller countertop boiler ovens are faster and more convenient. You can also sear first and then pop it into the oven. The goal is to make the center reach about 140 degrees while properly searing for a nice crust on the outside. There are many ways to make a steak.","meta":{"section":"Cooking","utc":1546038212}} +{"text":"A cornstarch slurry is quicker. It does not require extra cooking like flour does. Flour requires cooking for roughly 10-15 minutes at a simmer to remove the bad flour taste from the sauce.","meta":{"section":"Cooking","utc":1527093215}} +{"text":"Fun fact: The saffron crocus grows in a lot of different climates, and it's damn near impossible to kill. If you have space for a garden, chances are you can grow your own.","meta":{"section":"Cooking","utc":"1432214109"}} +{"text":"Mayo for a year? It's like what _can't_ you do with 6 egg yolks, really.","meta":{"section":"Cooking","utc":"1422680589"}} +{"text":"I would have liked to see the inside of that steak too...","meta":{"section":"Cooking","utc":"1392478893"}} +{"text":"Vegetable stock has vegetable bones in it.","meta":{"section":"Cooking","utc":"1448491633"}} +{"text":"Soon as you explain (improper) use of quotation marks to describe a process.","meta":{"section":"Cooking","utc":"1374120354"}} +{"text":"That sounds really tasty, and I looooove dill. Thanks for the suggestion!","meta":{"section":"Cooking","utc":1521728631}} +{"text":"Defo mac and cheese or any kind of pasta","meta":{"section":"Cooking","utc":1506221350}} +{"text":"I think the color was fine. Good lobster is a really really bright red. The tail meet is tender but with a certain amount of rubbery resistance like squid. The claws are supposed to be tender and easily shreddable like a nicely cooked white fish.","meta":{"section":"Cooking","utc":"1437267971"}} +{"text":">I'm not really concerned with the price difference for a bird I eat once a year, https://m.wholefoodsmarket.com/shop/VND/2919/26370","meta":{"section":"Cooking","utc":1479423842}} +{"text":"> sear that thing first Seriously. Don't forget.","meta":{"section":"Cooking","utc":"1327659423"}} +{"text":"nope my knifes are just really shitty. Shes got much better stuff at her house but I have a bigger kitchen.","meta":{"section":"Cooking","utc":1461960952}} +{"text":"This will be fishier than you think. I've tried it with salmon skins, and without the bonito/dashi base, it ruins the soup.","meta":{"section":"Cooking","utc":"1418173129"}} +{"text":"Yeah, the top prize was a chance to write a cook book and some cash, which is cool for Christine since she's blind and wouldn't be good in a pro kitchen. I'm thinking josh will get a cush kitchen job, the better prize imo.","meta":{"section":"Cooking","utc":"1351366089"}} +{"text":"Source: http://teamnutrition.usda.gov/Resources/servingsafe_chapter6.pdf Chicken can still contain extremely harmful bacteria at 150 degrees. ALWAYS cook poultry to 165.","meta":{"section":"Cooking","utc":"1383700311"}} +{"text":"I have had a 5 quart kitchen aid mixer for about 10 years now. I use it regularly and have never had troubles with it! I absolutely love it and it\u2019s big enough that if I do a big batch of cookies or cupcakes for a party I can do it all in one shot. The accessories (like a dough hook or a fresh pasta maker or a food pur\u00e9e) are generally easy to attach and use which makes it multipurpose.","meta":{"section":"Cooking","utc":1522848751}} +{"text":"Tbh a little bit of maple syrup in with some pasta and tomato sauce is absolutely delicious as long as you don\u2019t overdo the syrup. It gives it a bit of a sweet element. This, however, sounds disgusting.","meta":{"section":"Cooking","utc":1551227027}} +{"text":"Totally a fair point. I'm a burger lover so to me it was worth the experience, and I do recommend to other burger lovers out there. Obviously should be nicely cooked, but that is true for lots of stuff lol. Since wagyu is expensive world wide, I guess how much this burgers will pay off for you depends on how much you love patties.","meta":{"section":"Cooking","utc":"1418844174"}} +{"text":"Weed edibles. Lightly dosed. Should help with nausea.","meta":{"section":"Cooking","utc":1559195223}} +{"text":"From the peels? Hard to tell, the peels are just a small part of their balanced diet.","meta":{"section":"Cooking","utc":1467292266}} +{"text":"Could I use D for slicing bread? Or is it too shitty?","meta":{"section":"Cooking","utc":"1393807206"}} +{"text":"Koreans do it too in dolsot bibimbap. They smear sesame oil on the bottom of a stonebowl so you get a crispy rice treat at the end","meta":{"section":"Cooking","utc":1536271184}} +{"text":"One of my first memories is my mom making us what we called sick toast. It's so basic I now make it all the time. It's just a slice of buttered toast sprinkled with a little bit of sugar and/or cinnamon. My grandma makes us minestrone soup and banana bread when we're feeling under the weather.","meta":{"section":"Cooking","utc":1557426607}} +{"text":"Exactly. Also buying dirt cheap dollar store non-stick because \"they're going to wear out anyway\". Well no, they are not, if you buy something that isn't walmart crap and take care of it.","meta":{"section":"Cooking","utc":1546285685}} +{"text":"The Italian term is a \u201cpunch\u201d of salt. It means a solid fist of salt. Maybe 1/4 cup to a good sized pot? More of you use a larger pot. The pasta soaks up a little water but the brine is very dilute. If you add no salt you can\u2019t actually taste any of the pasta. Yuck. I like noodle flavoured noodles. That\u2019s like a sandwich where you can\u2019t taste the bread. A missing component. The saltier the brine the more flavour. Until you pass the point of ridiculousness and get salty noodles. But that requires a lot of salt to water ratio. For the average family cooking for three or four in a large pot a good handful is about right. Don\u2019t fear salt. (Unless you are a senior that has eaten steak everyday for 70 years. Then maybe fear the salt haha.) Trust the Italians on pasta.","meta":{"section":"Cooking","utc":1550718924}} +{"text":"Scrambled eggs with cheese on top, bacon, hashbrowns, grits, raisin bread toast.","meta":{"section":"Cooking","utc":"1336494228"}} +{"text":"Yes, I too have used broth. but if you do this be careful how much salt you add. some broths can make it very salty.","meta":{"section":"Cooking","utc":1542046305}} +{"text":"I think the best way to learn to cook, is to cook what you want to eat. It's easier to learn if you're just feeding yourself too, and will reduce the stress/worry about how things will ultimately turn out. I really started to learn how to cook from my mom, grandma, and later by myself. I lived close to my high school and was tired of having sandwiches and stuff for lunch, so I would think about what I felt like eating that day, and then go home and make it, based on some sort of recipe. Eventually you'll be able to cook without a recipe, and will have a 'bank' of good recipes in mind that you can use at any time. Simple recipes are often the best. Try to find authentic ones too. Look up \"How to Cook Well\" w/ Raymond Blanc on YouTube, as well as \"Two Greedy Italians\". That will give you a very nice framework of techniques and some good, easy recipes. The first is French and the second is Italian, which will cover a lot of cooking bases.","meta":{"section":"Cooking","utc":1451760559}} +{"text":"There actually isn\u2019t anything wrong with squid! It\u2019s a low quality fish sauce but it\u2019s fine to use in most things where the fish sauce is just being added for umami/saltiness. Three crabs is a good brand and is better in things like Thai salads and dips though if you\u2019re willing to pay for top quality you should really be using Red Boat, objectively the best fish sauce. It\u2019s basically the only first press (highest quality possible) fish sauce onthe market. It\u2019s actually got no additives, the only things on the ingredients label is fish and salt!","meta":{"section":"Cooking","utc":1523065828}} +{"text":"purges","meta":{"section":"Cooking","utc":"1444891409"}} +{"text":"> And very few Americans cook. Your perception here is way off. Perhaps in NYC, 'nobody' cooks at home, but for the rest of the country, not so much.","meta":{"section":"Cooking","utc":1523885471}} +{"text":"A ceviche with jalapenos is always nice","meta":{"section":"Cooking","utc":1499867614}} +{"text":"I think the best thing to do is give it a trial run. Make some, refrigerate it overnight, and then see how it tastes. If you're particularly devoted, make a fresh batch the next day and taste-test them. Personally, I'm of the opinion that some stews- seafood chowders in particular- actually taste better after they've had a day to mellow. This is definitely true for my fish chowder. However, it may also be a matter of personal taste. My mother always told me that growing up, so I could simply have rose-colored glasses. One thing the be aware of is that spicy foods tend to get spicier when you heat them. Be aware of this if you're going to heat *and* reheat the food. Ultimately, the best thing to do is to make it according to recipe, and as the previous poster said, have some extra essence on hand the day of the wedding. Give it to whoever's handling your food and give them discretion to adjust the heat as needed.","meta":{"section":"Cooking","utc":"1334003080"}} +{"text":"Don't get High and cook","meta":{"section":"Cooking","utc":1488631507}} +{"text":"the can says \"minced crab\" and the instructions say \"to be fried or served over rice.\" Clearly I could do that, but I'm not sure how to, what sauce to use, etc.","meta":{"section":"Cooking","utc":"1416745001"}} +{"text":"Yeah, very large gulf between taking an informed minor risk personally and exposing other people to the same risk without informing them.","meta":{"section":"Cooking","utc":1556258630}} +{"text":"Something simple with a light flavor. Salmon might be too strong for the uninitiated, particularly if it is wild. Tilapia perhaps?","meta":{"section":"Cooking","utc":"1413792389"}} +{"text":"Try a small croc pot as well. Easy, inexpensive meals. And if you find your in a rush they are great for \"mix and gos\".","meta":{"section":"Cooking","utc":"1376319102"}} +{"text":"Throw it away and move on with life. No bigger deal than finding a bad strawberry in the basket.","meta":{"section":"Cooking","utc":1535133505}} +{"text":"Huacatay is delicious!","meta":{"section":"Cooking","utc":1558807743}} +{"text":"I'd eat it.","meta":{"section":"Cooking","utc":1479348776}} +{"text":"If your pans are thin enough to be able to do that, you might want to consider purchasing different ones.","meta":{"section":"Cooking","utc":"1361822193"}} +{"text":"Olive Garden....","meta":{"section":"Cooking","utc":1546641971}} +{"text":"I think that's pretty awesome. Good on you for working hard to make your situation better for you and your kids. I was raised by a single mom too, and don't know if I could pull off what she did when she was my age (by which she had 2 kids).","meta":{"section":"Cooking","utc":1491429470}} +{"text":"No tips, just wanted to say, YUM! Hope they turn out well.","meta":{"section":"Cooking","utc":"1331539718"}} +{"text":"I would really love to cook steak like this, but Im afraid that my hyper sensitive smoke alarms would go off as soon as the steak hit the pan.","meta":{"section":"Cooking","utc":"1328176124"}} +{"text":"The residue can come off on your food, though. Trust me, I ruined a buttercream once by using a kitchen aid paddle attachment that I had absent-mindedly run through the dishwasher. Not pretty!","meta":{"section":"Cooking","utc":1493557992}} +{"text":"this is kind of a good suggestion on hard love. if she just wants to eat crap let her, but treat yourself well. you only get one body. even if you spend a certain amount on ingredients for just yourself for a week vs what she spends on cereal and trash youll be living better and eating better. if she complains, just say you dont want to live like a 9 year old anymore. if you dont grief her on her food choices, she shouldnt towards you.","meta":{"section":"Cooking","utc":1544068902}} +{"text":"I got used to it after a bit, but constantly getting aiolis and no ketchup with my chips in New Zealand was a bit of a shock to the system. Good thing they make right proper chips, i think it would be overwhelming with mcdonalds style fries.","meta":{"section":"Cooking","utc":1537754378}} +{"text":"Yup. I've always described the taste as mixing sugar with dirt.","meta":{"section":"Cooking","utc":1554159640}} +{"text":"Yep! Sometimes we'll throw some peanuts into the mix.","meta":{"section":"Cooking","utc":1476657750}} +{"text":"Cheating? I wasn't aware cooking was a competition where cheating was possible.","meta":{"section":"Cooking","utc":1452030265}} +{"text":"Tray is paper and the film might be meant for high temperatures","meta":{"section":"Cooking","utc":1554688783}} +{"text":"They never took off in the US because energy got cheap and/or women started getting jobs and/or convenience food started cropping up just as pressure cookers became safe. To places where you only have a certain amount of time and energy to survive off of whatever tough cut of meat or vegetables, the pressure cooker was a godsend because it made calories cheaper and reduced workload. The idea that calories to survive don't come from a large percentage of your income is a relatively new thing that came after pressure cookers for some places.","meta":{"section":"Cooking","utc":1493654902}} +{"text":"I don't detect that in the Bush brand. Used to be a problem. Was the can lining. Refomulated to delete toxic plasticizer. Off taste went awat. Expert tasters at ATK preferred canned to dry.","meta":{"section":"Cooking","utc":1555182655}} +{"text":"Also, it's really easy to caramelize your own onions and store them in the fridge -and pop them into frozen fillo cups with cheddar or sour cream and do a quick bake just to warm them up (the filo cups are already cooked).","meta":{"section":"Cooking","utc":1463030759}} +{"text":"Fucking what? ... *WHAT?!","meta":{"section":"Cooking","utc":1546646374}} +{"text":"Just because you don't like ketchup on eggs doesn't mean others don't. It's almost as if different people like different things.","meta":{"section":"Cooking","utc":1528796746}} +{"text":"Mix equal parts olive oil, balsamic vinegar, and some sort of mustard (I go with Dijon) and dip with bread. 7/7","meta":{"section":"Cooking","utc":1500950868}} +{"text":"Haha, I guessed a full tank was 40lbs Turns out I was off by a few pounds, but in the right neighborhood","meta":{"section":"Cooking","utc":1499138978}} +{"text":"Lmao butt hurt redditors and the brigading. People often confuse thirst with lack of satiation, aka hunger. Most people seriously do not drink enough water. But whatever, stay your dehydrated asses eating way too much cholesterol. Not my heart on the line","meta":{"section":"Cooking","utc":1538469783}} +{"text":"I actually don't know. I ordered something else (pancit) and she just gave me the porridge. I would like to learn to make it as it worked so fast at making me feel great!","meta":{"section":"Cooking","utc":1449815620}} +{"text":"Though not birds. Birds are immune to spicy shit.","meta":{"section":"Cooking","utc":1557176867}} +{"text":"Anovas cool, theres also a third party app you can use to change the LED color on the scroll wheel. If you get bored on the color. https://play.google.com/store/apps/details?id=com.palagraph.anovaremote&hl=en You can get a torch if you want, i have the TS8000 plus the searzall attachment. (http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1450820865&sr=8-1&keywords=searzall) The searzall is nice cause its like a handheld broiler but its a gentler flame.Downside is it takes about 3-4 minutes for each side and youll end up feeling that heat. Its also nice to use on pizza, gets the cheese nice and melty. Or you can get something cheaper like this torch, its smaller too. http://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B00BBJC1CY but you dont NEED a torch. Most of the time, i prefer to sear on a pan. So, you want to pat dry out your food once its out of the bag (paper towel), then i usually rub it down with oil (dont do EVOO though) or clarified butter, then sear in the pan and throw in aromatics. Usually sprigs of thyme or rosemary do well, and just baste the food with it for about a minute to minute and a half each side. You can get some recipes/info here in case you need it. Kenji does a great job on his recipes http://www.seriouseats.com/tags/sous%20vide Chefsteps has some awesome stuff as well. https://www.chefsteps.com/sous-vide and you can find recipes on the anova site as well. http://recipes.anovaculinary.com/","meta":{"section":"Cooking","utc":1450821436}} +{"text":"White sauce for lasagne","meta":{"section":"Cooking","utc":1540296211}} +{"text":"biscuits and gravy.. when i was a kid-we had steak,scrambled eggs and hash browned potatoes for sunday breakfast french toast can be made with all kinds of breads..white bread,challah, raisin bread my daughter likes a bowl of yogurt with assorted berries for breakfast hell..anything can be eaten at breakfast time..there are no laws saying what you have to eat","meta":{"section":"Cooking","utc":1490488417}} +{"text":"the threads can sometimes indicate that it's very dry. looks to be the case here. It's possible that if this was frozen previously that it could have had even lower moisture content than normal prior to being cooked. if that's the case, there's really not much you can do that won't result in a shitty piece of chicken. I like to use thigh meat instead of breast if I'm cooking it whole like this. if you're really set on using breast, you can also put it in a plastic bag and use a mallet to pound it out to be a little more uniform in thickness and be thinner. like 3/4 of an inch or so. it will cook faster on each side, which means you won't have to let it sit so long in the pan and get all dry.","meta":{"section":"Cooking","utc":1528650161}} +{"text":"Tuna. I don't know why. I eat other fish, but something about even the slightest whiff of tuna makes my stomach turn. I can appreciate that a tuna steak looks lovely, looks as if it should taste wonderful, but I'd rather eat a well seasoned and pan friend dog turd. Don't get me started on tinned tuna.....","meta":{"section":"Cooking","utc":1554184536}} +{"text":"Green tea goes with most dishes imo, but I guess black tea or other types are paired better with some dishes. Jasmine tea is nice with a dessert. Or Earl Grey with milk. If I'm having something quite spicy, that's something I'm not used to, so I'd reach for a sweet beverage. Something like tomato juice, or orange juice, I'd prefer those for this type of meal. If it's something casual like deep fried food or pizza, a ginger ale or an iced tea is fine. If you're in a casual restaurant with a bar, you could also ask for a \"mocktail\" - you can order a soda with grenadine, or a soda with lime. Pairs ok with pub type stuff. &#x200B;","meta":{"section":"Cooking","utc":1545785665}} +{"text":"Yes. The name is misleading.","meta":{"section":"Cooking","utc":"1430518468"}} +{"text":"Mark Bittman's *How To Cook Everything*, rather amazingly, pretty much does what the title promises. If I could only have one cookbook, it'd be that one.","meta":{"section":"Cooking","utc":"1330476208"}} +{"text":"Instant pot. &#x200B; Just made fork off the bone oxtail stew in an hour. Love it.","meta":{"section":"Cooking","utc":1545944391}} +{"text":"you can always, oh wait, yeah, brats w/o being cooked in beer just aren't brats.","meta":{"section":"Cooking","utc":"1368128949"}} +{"text":"A grilled cheese and tomato soup","meta":{"section":"Cooking","utc":"1422011620"}} +{"text":"Cream is also like this. I've kept it in the fridge for months without any change in colour, flavour or texture.","meta":{"section":"Cooking","utc":1473487376}} +{"text":"You can also cook garlic powder at temps that will burn fresh garlic","meta":{"section":"Cooking","utc":"1435188792"}} +{"text":"If they\u2019re really green and you pan fry instead of deep fry they\u2019ll be nice and crunchy and kinda sour. Mine are all home grown though so maybe that makes a difference?","meta":{"section":"Cooking","utc":1529636520}} +{"text":"By all means try Eggwave-Microwave-Egg-Cooker. Add one to your kitchen kit. Get extras for your friends. Myself I don't use it because it's near impossible to clean and I'm not sure about those plastic molecules leeching into the eggs under the merciless radio wave bombardment.","meta":{"section":"Cooking","utc":1470693793}} +{"text":"Southern BBQ OH MY GOD.","meta":{"section":"Cooking","utc":"1337270137"}} +{"text":"I like toppings. I can sit there and order a plate full of toppings","meta":{"section":"Cooking","utc":1555085365}} +{"text":"8 days is a lot for meat. I would say probably not","meta":{"section":"Cooking","utc":1472065633}} +{"text":"For my birthday last year, I decided that I would spend the year until my next birthday trying new foods. It's been an amazing success and I will now gladly eat things like beans, scallops, octopus, zucchini... but I was also lucky because my first experiences with those (and many other foods) were positive because the foods were properly prepared. I was less lucky with black coffee/tea and dark chocolate. It took months of cutting milk and sugar from my coffee/tea to be able to drink both black. Now I only drink them black. Dark chocolate is still a challenge because I don't always like the bitterness of it but I keep trying it and find that I like more and more. I think the key is to just keep exposing yourself to the foods you don't like in limited quantities over time until you either develop a taste for it or you learn to tolerate it. It's also perfectly fine to not like something. No matter how much I try them, I will likely never like green peppers or strong cheeses. I tolerate them but I never actively seek them out to eat.","meta":{"section":"Cooking","utc":1465939606}} +{"text":"What\u2019s your recipe? A Japanese curry roux gets its colour from both the browning of the flour and the spices you add, so would help a lot to know exactly what it is you\u2019ve got in there (and in what quantities)","meta":{"section":"Cooking","utc":1543031334}} +{"text":"Boil up some macaroni. Meanwhile, heat this up in a frying pan and dump in a can of chili. Voila, easy chili mac. Or slice it up and serve on hamburgers or chicken sandwiches. Next time, give this recipe a try.","meta":{"section":"Cooking","utc":1549296719}} +{"text":"Store bacon IS shit - its mostly the extremely fatty part and nothing else! It pains me to spend $8 on it too, when you could get better quality stuff at a place that actually cares about the product they're selling their customers!","meta":{"section":"Cooking","utc":"1422035895"}} +{"text":"Got a link? Interested.","meta":{"section":"Cooking","utc":1451946616}} +{"text":"It\u2019s so good","meta":{"section":"Cooking","utc":1558695413}} +{"text":"I like everything I've made from chef john. But I really hate video recipes. They piss me off.","meta":{"section":"Cooking","utc":"1422227547"}} +{"text":"Mead (boil it with water, add brewers yeast, ferment) Honey butter cookies (honey, butter, salt, flour)","meta":{"section":"Cooking","utc":1505436694}} +{"text":"An instant pot or slow cooker might be useful, as they're the most versatile I can think of. The IP has multiple settings for many kinds of food prep, and would double as a rice cooker and slow cooker. But a crock pot is also handy by itself.","meta":{"section":"Cooking","utc":1545011427}} +{"text":"Exactly. Analog was what I was thinking about, but wasn't sure if it was the right way to put it. The induction of my dreams would have a dial with 1/8th increments minimum. I love how fast induction heats up for boiling water and reducing large quantities of liquid and giving me a quick sear or char, but for fine timings, induction isn't quite there yet for the way I like/need to control temperatures.","meta":{"section":"Cooking","utc":1559752626}} +{"text":"Most store bought \"chili powder\" is pretty mild. My blend for taco meat use 3-4 tablespoons of pure powdered chile and it's not overpowering. Try it without the cayenne pepper first - that's where most of your heat is coming from.","meta":{"section":"Cooking","utc":1472693011}} +{"text":"Perfect !!!","meta":{"section":"Cooking","utc":1546739317}} +{"text":"Is this a carbon steel pan or one of their other lines? Assuming it's carbon steel (that's most of what they sell in the US), it's pretty much impossible to damage it mechanically, though heating it very hot and then pouring very cold water on it can make it warp. Anyway, I'd avoid using high heat cause then you have plastic fumes in your house--no bueno. Most chemicals will not dissolve plastics sadly. If it's PTFE, only benzene will do the job. So you should scrape it off using a razor or a bench scraper. (if you're against this, you could try gasoline first) This is easier if the pan is very cold (put it in your freezer for a bit), or warm (not hot, you don't want plastic fumes). That should get most of it off, but don't season it till the plastic is completely gone. Then move on to Bar Keeper's Friend (or another scouring powder) or steel wool (I have never tried baking soda). You really can't damage the pan by scrubbing. Once it's off, I'd suggest heating it to burn off whatever tiny bit of residue that you didn't get off, then season as normal, being sure to remove any rust or discoloration that may have accumulated. One other thought, are you sure it's plastic and not the coating the factory applies to keep it from rusting until it's purchased?","meta":{"section":"Cooking","utc":1491932776}} +{"text":"Because our cooking traditions come from combining dozens of cultures, and each of them brings their own take on prep tools. Whereas most Asian cultures are insular, rarely adopting aspects from outside. Also in a lot of Asian cultures there is a respect for minimalism and understatement, whereas our culture is basically founded on ostentation and pride. So you have specific pans for a specific type of cake that you may bake like 3 times in your entire life, but if you don't have the right pan it isn't 'that proper cake'.","meta":{"section":"Cooking","utc":1518042234}} +{"text":"I hate cilantro but it doesn't taste soapy to me, I just don't like it. :/","meta":{"section":"Cooking","utc":"1443315244"}} +{"text":"lady!","meta":{"section":"Cooking","utc":1463625863}} +{"text":"I'm more worried about my wife throwing away a cutting board because she sees me putting chicken on it!","meta":{"section":"Cooking","utc":"1443210784"}} +{"text":"Sometimes I just don't want meat and I'll settle down with a bowl of yogurt, oeatmeal and fruits/berries. Meat is nice, but sometimes I just don't want it.","meta":{"section":"Cooking","utc":1562561841}} +{"text":"The cherry popper would've been a better porn name,no? And depitting those fuckers with your penis would've elevated you to god level cherry fucker. P.s: I hope the pie came out OK.","meta":{"section":"Cooking","utc":1559914146}} +{"text":"keep in mind that \"full fat\" means about 3.5% -- there's 1%, 2% and 3.5% milk . many people think \"whole milk\" means 90 % or something crazy. not worth giving up the extra 1.5% IMO.","meta":{"section":"Cooking","utc":1497437408}} +{"text":"Where do you live? I've only ever seen cilantro leaves called coriander in Indian cooking and even then I think it was a Canadian TV program.","meta":{"section":"Cooking","utc":1492117189}} +{"text":"When I was a single man I loved nothing more than spending an entire Saturday afternoon and evening listening to jazz music, and cooking my evening meal. This would be interspersed with reading a book and drinking red wine whilst sat in my kitchen window. On those occasions I tended to cook things that weren\u2019t that technically proficient, but I did perfect my chilli and bolognese!","meta":{"section":"Cooking","utc":1540316477}} +{"text":"It's on everything. I might check it out.","meta":{"section":"Cooking","utc":1532448025}} +{"text":"I was going to suggest something with poultry rillettes (duck and chicken) and using the duck carcasses to make stock for a soup, but then I'd already be making the first courses more difficult. There will definitely be vegetarians in a group that size, probably nut allergies as well as, perhaps, some gluten-free people. So avoid common allergens and meat as much as possible. Saves you from cooking and testing a bunch more dishes. You're cooking for college kids. They're kind of a middle ground: Not extremely picky, but with a limited palate, mostly used to cooking from a package (van die Knorr wereldgerechten kinders). If you do at least four courses, get some little menus printed with a lot of french in it, then it'll be \"classy\" enough. Now this first bit won't be classy, but it'll keep them occupied while you push out the first dish. Toasted bread or whatever you like, with some shit to put on it. Call it brochette de tapenade. (For the gluten free crowd you could whip up some socca/farinata. Chickpea flour can be found at toko's (probably), chinese supermarkets and indian places. May be referred to as besan in the latter.) Spreads: Duxelles (preferably with thyme) Onion confit Sun dried tomato tapenade (you can get them without oil at the market for about 8 euro/kg. Supermarkets will rip you off.) Sun dried tomatoes and oil will work, but you can add olives or chilis. Soup butternut squash soup with ginger Garnish with a dollop of whipped coconut milk (Get a few packages of \"santen\", it's like condensed coconut milk, but you have more control over the texture since you determine the amount of water.) Salad Salade nicoise Roast the potatoes, omit the anchovies. For the vegetarians, I would sub marinated chickpeas for the tuna. Main Beef bourguignon with mashed celeriac (knolselderij) and potatoes. If you like, you can roast the celeriac and potatoes if you have the oven space. Dessert Late October to November you should be able to find a shitton of quinces (kweepeer). Now you won't find these in supermarkets, but any decent market should have a ton of stalls offering them. Baked/poached quince with lime coulis (or ice cream if you want to go the conventional route) Bake slowly for hours or stew in spices red wine, kind of like you would with \"stoofperen\". These take a lot of time, though, cause they're hard as fuck. Finally, you're going to want to visit a market or turkish/islamic greem grocer to get some garnishes. Parsley and mint (cilantro as well, but let's not go there) will normally be 1 euro for three bunches. Once again, conventional supermarkets will fuck you over with this stuff.","meta":{"section":"Cooking","utc":"1349743692"}} +{"text":"I've tinkered with the thought of cooking a book with a cookbook club, but the meet during the day. I work during the day. I'd still like to try it at some point.","meta":{"section":"Cooking","utc":1506395348}} +{"text":"Because this is Reddit.","meta":{"section":"Cooking","utc":"1372787996"}} +{"text":"I would skip the corn starch. make the paste from scratch, it will save money in the long run. lime juice seems a bit excessive. and might try adding some fish sauce.","meta":{"section":"Cooking","utc":1481221532}} +{"text":"Green food coloring. A lot of the cheap wasabi is a mix of real wasabi with horseradish, and green colouring to make it look right.","meta":{"section":"Cooking","utc":1505195332}} +{"text":"but everytime i get in there, people start crawling off their holes XD","meta":{"section":"Cooking","utc":1466053458}} +{"text":"This sounded so dull until I cooked it. Whitefish and spinach. Using vegetable stock. I've done lots of risottos and this sounded so low-key, but I thought my family needed something that was healthy forced down their throats. I was so surprised when I ate it. It just works so well! Follow a standard risotto bianco recipe and add 200g whitefish and 150g baby spinach. Add the whitefish with a third of the cooking to go, probably 6 minutes. Wilt the baby spinach in a separate pan at the start with some olive oil and stir in as the risotto finishes.","meta":{"section":"Cooking","utc":1491829959}} +{"text":"YMMV?","meta":{"section":"Cooking","utc":1526859777}} +{"text":"For the chilli I used some dark red kidney beans and some light red kidney beans. The dark ones were smaller than the lighter ones and were quite mushy by the end of it. The lighter ones had a bit of bite to them (this was after a few hours of cooking), a tad more than I would've liked, but not enough that anyone picked up on it. Although those same beans came out perfectly soft and tender when soaked in the same way (in salted water) cooked in a pressure cooker as part of a curry (which had tomato in it).","meta":{"section":"Cooking","utc":"1429737376"}} +{"text":"Wasn\u2019t it in her fridge? I never really understood what actually happened there","meta":{"section":"Cooking","utc":1561414153}} +{"text":"Thanks, I forgot about tacos! I love lasagna, but between making the sauce, boiling the noodles, and assembling the thing, my prep time is never under two hours, plus baking time. Frankly, it's not something I can face more than 2-3 times a year. Is there any particular casserole you'd recommend?","meta":{"section":"Cooking","utc":"1395171364"}} +{"text":"As a Canadian, I was at first confused, and then happy to see that these had nothing to do with this chubby chicken.","meta":{"section":"Cooking","utc":"1355842072"}} +{"text":"How many cookbooks do you think you would you sell if it were just a book of recipes not attached to a wildly popular tv show?","meta":{"section":"Cooking","utc":"1365549200"}} +{"text":"So classic.","meta":{"section":"Cooking","utc":1543957367}} +{"text":"If you can make it out to trader Joe's or Harris teeter you'll save a ton of cash. There is a trader Joe's at the court house metro stop.","meta":{"section":"Cooking","utc":1520132465}} +{"text":"That's why in Chinese cuisine, pork belly is normally briefly dry roasted skin side down in a hot wok first until the skin gets some charring (which is afterwards scraped off with steel wool and washed thoroughly), then boiled in water (or marinated) with ginger, a knot or two of scallions, and *Shaoxing* wine (or *baijiu* if the smell is particularly strong) in order to remove what's called '*xingwei*', which refers to the disgusting smell that pork belly (and other raw meat in general) normally has.","meta":{"section":"Cooking","utc":1551057337}} +{"text":"\"food wishes potatoes\"","meta":{"section":"Cooking","utc":1492803282}} +{"text":"Wow, never thought of using my portable induction burner. Just tested it with my two flat bottomed woks and they get smoking hot in less than 15 seconds.!","meta":{"section":"Cooking","utc":1481032600}} +{"text":"Very interesting. Would it be better to do it this way even if the bird fits in my little oven because the temp cant get high enough?","meta":{"section":"Cooking","utc":"1416326605"}} +{"text":"Well that's cool. I'm not a student (anymore) but am subbed to Spotify- is it for students branded accounts only?","meta":{"section":"Cooking","utc":1555619214}} +{"text":"As someone who cooks mostly Latin-American/Brazillian, I have way more use for limes. Plus, I can't live without ceviche.","meta":{"section":"Cooking","utc":1547423544}} +{"text":"And calling people names != being bothered. But you didn't let that stop you from sermonizing.","meta":{"section":"Cooking","utc":1484377945}} +{"text":"All of my knives have done this since I was about 12 years old and learned how to sharpen them with whetstones. I bothered to upgrade at all in order to get some better steel so it holds an edge longer. I will admit that the sensation of your knives just sliiiding right on through whatever foodstuff you put before it to be entirely intoxicating. As a hint, if anything gives you stick (onions and apples, for instance), choke up further on the blade, and angle the tip toward the cutting board and push down and forward. I find this makes apples less annoying to cut when your knife has a bit more girth at the spine.","meta":{"section":"Cooking","utc":1483742609}} +{"text":"I'm a newbie and just recently bought my first cast iron skillet. I read that I should use sea salt and water to clean it and then season it after each cleaning. I have been doing that and it seems to work great. But I shouldn't be using salt?","meta":{"section":"Cooking","utc":1491101893}} +{"text":"cook, following the directions, but use milk instead of water. Grate Parmesan and mix in after cooking; add some thyme. Ideal side dish for dark stews (think: game, beef, ..)","meta":{"section":"Cooking","utc":"1342797728"}} +{"text":"Under cooked chicken is really off putting when it comes to texture. It's kind of mushy and almost like a tough gelatin. I don't care about the health implications, but the texture is really bad. I will eat raw beef without pause, however. Give me some tartare and I'm a happy man.","meta":{"section":"Cooking","utc":1531733883}} +{"text":"Couple of days but that will freeze really well.","meta":{"section":"Cooking","utc":1551637685}} +{"text":"Worcestershire sauce","meta":{"section":"Cooking","utc":1561867277}} +{"text":"\"Those Orientals sure love their rice!\"","meta":{"section":"Cooking","utc":"1360936478"}} +{"text":"What is your recipe for cacio e pepe?","meta":{"section":"Cooking","utc":1511621747}} +{"text":"Maryland: crabs or anything with crabs in it","meta":{"section":"Cooking","utc":1563823562}} +{"text":"I came to this looking for shrimp and grits and Brunswick stew.","meta":{"section":"Cooking","utc":1563824410}} +{"text":"Gran Padano. Where I live it's basically impossible to get real parmesan but gran Padano is plentiful for some reason so that's my go to work cheese","meta":{"section":"Cooking","utc":1563899467}} +{"text":"This is quite a fancy dinner. I don't think you really need to cook giant rib eye steaks. A decent small but high quality one will cook in a few minutes with no oven work.","meta":{"section":"Cooking","utc":1500385881}} +{"text":"Also Alton Browns new cook book has a good list of equipment.","meta":{"section":"Cooking","utc":1476149898}} +{"text":"Ok, if you're roasting shoulder it's low and slow - usually about 80 to 90mins per kg (2.2lb) at about 130 to 150C (sorry dunno what that is in F) in a covered dish, with fluid in it (I use red wine or ale) Trying to cook it quicker will make it like shoe leather","meta":{"section":"Cooking","utc":1497952927}} +{"text":"I recently moved into a place with only electric after only using gas for years. I'd highly recommend a portable gas burner like this one: https://www.amazon.com/Iwatani-Corporation-America-ZA-3HP-Portable/dp/B006H42TVG I use that when I need precise control over heat, and use my electric stove for simpler things like boiling water. It uses butane canisters that only cost a few dollars and last a few weeks of occasional use.","meta":{"section":"Cooking","utc":1533409907}} +{"text":"What stick blender would you recommend?","meta":{"section":"Cooking","utc":"1369762420"}} +{"text":"buttermilk works best as ice cubes. wine turns into slush (lower freezing point due to the alcohol) so you can just scoop it out.","meta":{"section":"Cooking","utc":1473444430}} +{"text":"I'm not trying to piss you off here,but quinoa sprouts really quick!","meta":{"section":"Cooking","utc":"1381709205"}} +{"text":"Heat it red hot and pound it flat on an anvil? PS. Apparently you can't forge cast iron https://www.youtube.com/watch?v=muc0x9nR3Us","meta":{"section":"Cooking","utc":1452204355}} +{"text":"same as a cracked egg will, 3 or 4 days at the most.","meta":{"section":"Cooking","utc":1472236588}} +{"text":"????","meta":{"section":"Cooking","utc":1491765597}} +{"text":"I'll probably try this for work this week. I live in Canada, however, so I doubt we have the same brand.","meta":{"section":"Cooking","utc":"1397421673"}} +{"text":"Air fry them. I got one of these things as a gift and I haven't regular-fried potatoes or sweet potatoes since. Leave the skins on, cut them into even fry shape, toss with good olive oil, salt & pepper generously. No prep, no soaking. Just do it until they're brown and crispy, 30-40 mins depending how many potatoes. Sometimes I mix together oil+malt vinegar+salt and coat them with that for salt and vinegar fries.","meta":{"section":"Cooking","utc":1511277973}} +{"text":"Well it is the holidays. Could make tuna pasta salad for a work potluck or family gathering.","meta":{"section":"Cooking","utc":1481998462}} +{"text":"Dude, throw some toasted garlic on there, melt a bunch of Mozz cheese and dip them bad boys into some marinara sauce!","meta":{"section":"Cooking","utc":1543592929}} +{"text":"He lives in Damascus.","meta":{"section":"Cooking","utc":1501700031}} +{"text":"You could do a lamb dish with 2 options of vegetables or tacos where people make their own tacos and there is corn and flour tortillas with home made salsa and guacamole.","meta":{"section":"Cooking","utc":1455418376}} +{"text":"Update! I ended up making a coq au vin. I didn't really use any recipes, and it came out great! Big hit. I did get inspired by /u/salttheplanet and threw in a bunch of cloves of garlic. I wish I'd taken pictures, but I was a guest and didn't want to be *that* guy.","meta":{"section":"Cooking","utc":"1423517924"}} +{"text":"So I am not an expert and would love to know if I'm wrong.... But I can never get a good char with ceramic. Even if I get the consistency I never get the taste or color. Cast iron all the way for me, at least when I'm trying to add a nice char indoors.","meta":{"section":"Cooking","utc":"1407735419"}} +{"text":"I have two le creuset and one lodge currently and downvotes regardless, in my experience they are identical. I can ruin either by leaving them on a burner dry, and they seem like the coating is the same thickness to me. I'll never buy le creuset again. Just 16 years of messing around in the kitchen with them. I use them a lot. The two le creuset that I still have I haven't ruined yet because they are too small so they don't see a lot of use, but frankly looking at my big lodge Dutch oven and comparing it to either of the others, they are identical. I guarantee none of the downvoted came from anyone who has actually done the level of use or testing that I have done. Also, americas test kitchen agrees with me. Go ahead and snob it up and pay too much money for an identical product.","meta":{"section":"Cooking","utc":1481469981}} +{"text":"I have a nasty, sticky cold and this sounds perfect.","meta":{"section":"Cooking","utc":1475999440}} +{"text":"thanks... this is the first time i tried it and i thought it needed less flour, I was wrong. I'll try to use more next time.","meta":{"section":"Cooking","utc":"1336929373"}} +{"text":"Made some snobby joes tonight, so delicious. I'm not vegan either but these are worth a try.","meta":{"section":"Cooking","utc":"1409212446"}} +{"text":"Chili is always easy Just some canned tomatoes, beans, and chili and bam there ya go one pot should be able to feed them all. Ummm something easy would be spaghetti. You can buy noodles and oil them with pasta sauce and maybe brown up some meat to put in it With some bread and butter and some garlic powder. BOOM Tacos are also easy. Just browned meat and taco seasoning with some tortillas and you\u2019re good to go man !","meta":{"section":"Cooking","utc":1544292597}} +{"text":"here's my number 1 of episode 5 http://imgur.com/TptwjKT","meta":{"section":"Cooking","utc":"1403834416"}} +{"text":"I can't decide between Bulat and the Global G-2. Any suggestions?","meta":{"section":"Cooking","utc":1474479411}} +{"text":"But really in the grand scheme of things, what do you care if some in Paris, Las Vegas, or Tokyo is using your exact recipe? If your recipe is that good, why not share with the masses. The fact of the matter is that whatever you are cooking, someone...somewhere has something that tastes almost identical.","meta":{"section":"Cooking","utc":"1435419970"}} +{"text":"Whatever you do, the reason it's so tasty is because of the fat. So keep it cold, handle it as little as possible, and don't overcook it.","meta":{"section":"Cooking","utc":1461760525}} +{"text":"A nice trick that is really easy is just smoke the ground beef before adding it to the chili. Literally just take your ground beef, form it into a log, and place it on a piece of foil in a smoker. Smoke it until the internal temp is like 160, then toss it in with whatever generic chili recipe you want. This will make any chili recipe instantly better.","meta":{"section":"Cooking","utc":1488250149}} +{"text":"www.amazon.com/Dukes-Real-Mayonnaise-Two-Jars/dp/B00B3Y7OK6/","meta":{"section":"Cooking","utc":"1437672461"}} +{"text":"Frieling stainless steel French press.","meta":{"section":"Cooking","utc":"1439413605"}} +{"text":"Haha how did you ever guess??? :)","meta":{"section":"Cooking","utc":"1419030750"}} +{"text":"Escarole, just sayin","meta":{"section":"Cooking","utc":"1375511208"}} +{"text":">Pay ranges from minimum wage\u2014marginally higher than minimum wage That's crazy. If I'm not mistaken I've seen fast food places offer around $10/hr (minimum being 7.25 here in Pennsylvania). How could restaurants keep any employees? >But if it\u2019s not your passion, get out before you\u2019re in your late-twenties with no higher education and all of your experience behind a stove. Noted.","meta":{"section":"Cooking","utc":1549132254}} +{"text":"you COULD but i wouldn't throw too much liquid in the pan with the chix. you want it to be pretty dry, in order to get a good sear on it. too much liquid and it will slide all over and not be in direct enough contact with the pan. another thing with the steaks is that you have to be brave- you're gonna THINK \"god, it must be burning by now! i have to flip it! oh my god, i'm ruining it! i have to flip it, it's been so long, it must be burning!\" but it totes is not burning. you just gotta have faith and let it hang out. it's scary the first 100 times. as julia child said, \"you have to have the courage of your convictions behind you\"","meta":{"section":"Cooking","utc":"1407735865"}} +{"text":"Sure, but PW makes *the best* cinnamon rolls in the world.","meta":{"section":"Cooking","utc":1484190269}} +{"text":"Either that, or we've both just worked in restaurants too long :D","meta":{"section":"Cooking","utc":1559323619}} +{"text":"A custard comes immediately to mind, otherwise, you could do a milk-based sorbet. Maybe caramel flavored?","meta":{"section":"Cooking","utc":1472864927}} +{"text":"I think you failed to read the whole post","meta":{"section":"Cooking","utc":1549297634}} +{"text":"Asheville boy playing Devil's Advocate. Tomato BBQ has one purpose: to replace ketchup. Put vinegar based sauces on your actual BBQ, and put tomato based sauces on your fries and burgers.","meta":{"section":"Cooking","utc":1563827485}} +{"text":"Plus amatuer maraccas night when you're waiting in front of the oven","meta":{"section":"Cooking","utc":1546313541}} +{"text":"you know, i posted a compliment to the OP and in response you decide to insult me and my chosen way of life. i've wasted more time and energy trying to explain to people like you WHY low-carbing works, and more importantly why it works for me when the mantra \"just eat less\" doesn't. so far today, i've eaten 338 calories. exactly how much less would you suggest i eat?","meta":{"section":"Cooking","utc":"1344301410"}} +{"text":"The recipe as promised: Stuffed Cabbage Rolls (12 rolls) Combine in large bowl: - 1lb ground beef chicken or turkey - 1 large egg - 1/2 cup seasoned dry bread crumbs - 1/2 cup uncooked long grain white rice - 1/2 cup water - 1 large carrot, finely grated - 1 onion, finely chopped - 2 garlic cloves, minced - 1 tsp salt - 1/4 tsp black pepper Bring 4 quarts water to a rolling boil in a stockpot with 1 1/2 TBSP salt added. Cut out the core of 1 Savoy or green cabbage, then drop cored side down into the water. Boil for 5-10 minutes, removing the outer layer of leaves as they become soft. Wrap the meat mixture in the cabbage rolls by placing a small amount near the base of the leaf, folding in the sides first. Roll up the leaves loosely as the uncooked rice will expand. Place the rolls seam side down on a plate and set aside. Chop up enough of the remaining cabbage leaves to make 1 cup. Heat in large heavy pot or dutch oven over medium high heat: - 3 TBSP vegetable oil (I use olive oil) - 1 medium chopped onion Cook the onion, stirring until golden brown. Add: - One 28 oz can crushed tomatoes - 1 cup water - 1/4 cup brown sugar - Juice of 1 large lemon - 1/2 tsp ground sour salt Bring sauce to a boil. Place cabbage rolls seam side down in the sauce. If the sauce does not cover the rolls, add a little water. Reduce the heat, cover, and simmer for 1 1/2 hours, gently shaking the pan every 30 minutes to prevent sticking. Serve hot with sour cream.","meta":{"section":"Cooking","utc":1523590371}} +{"text":"Cooking level: Homer Simpson.","meta":{"section":"Cooking","utc":"1326038147"}} +{"text":"Here's a tutorial. He cuts up a piece of paper at the end. It's pretty badass.","meta":{"section":"Cooking","utc":"1407305418"}} +{"text":"I\u2019d say calamari more than a lobster roll. 8/10 times a restaurant has calamari in MA.","meta":{"section":"Cooking","utc":1563854132}} +{"text":"By seat, you mean season? Yes, I salted them about two hours before cooking them. And yes, I did season the skillet haha.","meta":{"section":"Cooking","utc":"1394946472"}} +{"text":"You want it velvety smooth and wonderfully cheesy? Serious Eats took a look at the problem and came up with a solution. Have you tried it?","meta":{"section":"Cooking","utc":"1391181845"}} +{"text":"Which umami are we talking about here, the Americanized \"I can cook and saying umami makes me look smart\" umami, or the original Japanese umami? Because originally, umami was defined as a fifth taste, alongside bitter, sweet, salty, and sour. It was to round out flavours heavy with salt or bitterness. Sushi (the actual rice, not maki or nigiri) is the best example, as modern sushi is made to emulate the original dish, which was fermented rice and fish, and both a sour and umami flavour. At any rate, ingredients do indeed have an umami taste, unless you're talking about the bastardized \"umami\" that suburban middle-aged housewives have read about and then throw coffee into their pasta sauce and call it \"umami,\" in which case I have absolutely no interest in hearing anything about what you do or don't think umami is.","meta":{"section":"Cooking","utc":"1429829571"}} +{"text":"I mean I just grill it with salt, pepper, garlic, butter, and sometimes a little lemon","meta":{"section":"Cooking","utc":1516650692}} +{"text":"The speed at which the liquid heats up, and the area of the food above water will be exposed to a heat higher than the boiling point of water which helps crisping it.","meta":{"section":"Cooking","utc":1464672209}} +{"text":"Don't marinate it, or not for more than an hour. Also, don't add butter or garlic (some dried garlic or sauteed garlic is fine, but not raw, it will be overpowering). The butter only leaches flavor out of the tenderloin (serious eats proved this). I'd think the porter would also be way too bitter and overwhelm a very subtle meat -- it might be better to make that beer into a sauce. And that temperature is too high, imo. I wouldn't go over 53C. And four hours is nearing on too long. Check out this page: http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html If you're set on this, how about a test run with a small fillet mignon?","meta":{"section":"Cooking","utc":1493321963}} +{"text":"I'll choose my parents more carefully next time.","meta":{"section":"Cooking","utc":1469801694}} +{"text":"my nearest asian store has jacked some of its prices way up, mostly on meat. Some cuts that I really expected to be cheap were anything but, and some produce too. Didnt notice the frozen to much because I was mostly looking just at potstickers, but for example frozen duck was 20.00 and I saw more than one frozen fish for over 20, well over. I love how the asian grocery packages up produce that will go bad soon if it doesn't get sold and drop the price so its totally reasonable. I took home a large package of some beautiful oyster mushrooms for 3.00.","meta":{"section":"Cooking","utc":1546916432}} +{"text":"WAIT. HOLD UP. THERE IS TABASCO SPAM!?","meta":{"section":"Cooking","utc":"1448150497"}} +{"text":"You sir, sound like a true pancake enthusiast.","meta":{"section":"Cooking","utc":1500255197}} +{"text":"That's pretty much a fair approximation of what I would end up with if I winged it and played it straight. Nothing game changing about it. Its bog standard guac.","meta":{"section":"Cooking","utc":1541536149}} +{"text":"www.thebuddhistchef.com","meta":{"section":"Cooking","utc":1538781563}} +{"text":"One Pot Zucchini Mushroom Pasta is so simple but very delicious.","meta":{"section":"Cooking","utc":1462246508}} +{"text":"An \"ok\" dinner that someone else made is way better than having to cook for yourself. I'm sure he very much appreciated the effort. I woundn't want to discourage someone who is trying to do something nice for me, that's just insane. It's the thought that counts! Keep trying!","meta":{"section":"Cooking","utc":1560349396}} +{"text":"I will add to this and say crack the egg into a small glass dish and see if it smells. Raw egg shouldn't really have a smell.","meta":{"section":"Cooking","utc":1522256158}} +{"text":"I thought of this but believe it or not no one wanted me as I'm too late for essential health and safety training for this sort of thing, definitely in the books for next year though.","meta":{"section":"Cooking","utc":1450969576}} +{"text":"Oven baked lasagna is redundant.","meta":{"section":"Cooking","utc":1465143281}} +{"text":"I was slicing Bell peppers for fajitas and sliced into my finger instead. So instead of fajitas, we did a trip to Urgent Care for stitches (arriving 5 mins before close) and something that didn't require chopping for dinner.","meta":{"section":"Cooking","utc":1546151279}} +{"text":"It really is, one of my favourite way now.","meta":{"section":"Cooking","utc":"1447970824"}} +{"text":"1 gram of blood functions approximately the same as 1 gram of egg.","meta":{"section":"Cooking","utc":1464660117}} +{"text":"I used forged Forschner knives. Dice onions with a good knife and you'll see. You don't cry, because you're slicing the onions, not smashing them.","meta":{"section":"Cooking","utc":"1344317179"}} +{"text":"I don't see recommedations on here, but Victorinox knives are always recommended here. You can get a basic set (like 3-4 core knives) for like around $100. Utensils don't be afraid to spend a bit more money on. The dollar store shit is exactly that, shit, like spatulas and spoons and stuff. They either break, melt, or feel bad to hold. On the other hand, if you aren't sure if you need something or are deciding between things, buy the super cheap version and when it breaks or you get tired, get a better version.","meta":{"section":"Cooking","utc":1535595446}} +{"text":"Do you have - or can you borrow, a coffee grinder or Vitamix? I would try and pulverise it to the consistency of powdered sugar; it should then release more of its cocoa flavour and be more suitable for cooking. Otherwise it might be okayish in something like flapjacks..? (just a thought!)","meta":{"section":"Cooking","utc":1551535009}} +{"text":"you can also go for kefir. often times the bacteria and yeasts have broken down indigestible components","meta":{"section":"Cooking","utc":1509590792}} +{"text":"Curious what your end goal is with this? Just a group project with a cool output? Will it be for an app or website you're putting together (and presumably profit from)? I'm interested-- the cynic in me is just curious!","meta":{"section":"Cooking","utc":"1393946153"}} +{"text":"No one is saying that flavored waters \u201carent suitable\u201d because theyre water based, we\u2019re saying its stupid to attack someone for not being able to find lightly sweeted drinks, because you said \u201cthere are so many options,\u201d and then proceed to list 3 different names for the same thing, lmaoo. > I can recognize the absurdity of this conversation when others can\u2019t And you\u2019re obnoxious. Cheers!","meta":{"section":"Cooking","utc":1545013061}} +{"text":"My guess is they didn't mention it by name is because it's Bar Keeper's Friend, as OP's post is KitchenAid FAQ telling you to use it to clean the bowl.","meta":{"section":"Cooking","utc":1482475984}} +{"text":"way to be descriptive","meta":{"section":"Cooking","utc":"1360692926"}} +{"text":"Rice, Lentils, dried chickpeas, etc spices perhaps, if you use a lot?","meta":{"section":"Cooking","utc":1481375964}} +{"text":"Massachusetts, New England clam chowder","meta":{"section":"Cooking","utc":1563847026}} +{"text":"Wow this is awesome, thank you very much!","meta":{"section":"Cooking","utc":1563557124}} +{"text":"This is an intriguing answer. Where are you? I'm guessing West Texas.","meta":{"section":"Cooking","utc":1489549936}} +{"text":"I like to make cuts in the sides, inward with a diagonal bias, and put slices of ginger into those.","meta":{"section":"Cooking","utc":1454529570}} +{"text":"Thawed shrimp can be cooked by pouring boiling water over them and letting them sit for a minute or two. It\u2019s actually a good way to keep from overcooking them. Toss them and some cooked instant ramen noodles with sesame oil, scallions, bean sprouts, veggies (can also be blanched in boiling water) and any other kind of sauce you like. You can have it as soup or just noodles.","meta":{"section":"Cooking","utc":1563159288}} +{"text":"Pasta. Nothing beats fresh pasta in taste but getting flour everywhere my god...","meta":{"section":"Cooking","utc":1546539887}} +{"text":"You should be fine. There aren't a lot of bacteria that can survive in oil, and it would take a very long time to a bacterial culture to mature.","meta":{"section":"Cooking","utc":1511993951}} +{"text":"I WISH I could agree with you, because we LOVE butter and price is no object, but to us, Kerrygold taste like GRASS. I wanted to love it, but I somehow can\u2019t get past the taste of grass. Some people obviously like it, like some of us like Cilantro and to some it taste like soap, so it may be a genetic factor of being on the other side of the planet(America).","meta":{"section":"Cooking","utc":1558548302}} +{"text":"I think I will be using the kettle from now on; thank you!","meta":{"section":"Cooking","utc":1491580190}} +{"text":"I understand that those words are English, and on their own they all make total sense, but together... can you ELI5?","meta":{"section":"Cooking","utc":1501199600}} +{"text":"Damn, someone downvoted you? That's not right.","meta":{"section":"Cooking","utc":"1390008000"}} +{"text":"This but without the potato chips, unless it's your kind of thing.","meta":{"section":"Cooking","utc":1542753921}} +{"text":"Oh i guess my processor is different? I don't have a feed tube..","meta":{"section":"Cooking","utc":1504461892}} +{"text":"Heretic!","meta":{"section":"Cooking","utc":1457049579}} +{"text":"Should ask them for a gift receipt because piece x is broken or defective. When they don't have a gift or normal receipt, ask them where they got it and say you'll try to exchange it anyways.","meta":{"section":"Cooking","utc":"1358664649"}} +{"text":"> garlic and not pepper Most Italian dishes I make don't require pepper. Nearly all of them require garlic. I'll add garlic to tacos, enchiladas, etc. but not black pepper. Pizza and chili require garlic but not black pepper. Mac n' cheese and mashed potatoes don't require either, and are enhanced by both, but I'd add garlic over pepper if forced to choose. Edit: The downvote button is so overused on this sub. I'm honestly curious why people think this comment doesn't contribute to the discussion. Never stop being a shithole of pretentious gatekeepers, r/cooking.","meta":{"section":"Cooking","utc":1537604948}} +{"text":"I was so feeling this tonight. I either over season or under season and tonight I went blank and didn't season my chicken cutlery at all. I did try coconut flour with egg beaters and planko crumbs. I cooked the chicken perfectly in my pan first with coconut oil and then the toaster oven. I didn't want to mix the oils, you know like use coconut flour and olive oil to brown the chicken in. I made a portabello mushroom with spinach and mozzarella cheese. No flavor. The presentation was acceptable but the taste was bland. So glad you asked because I wonder. I can cook but sometimes I wonder.","meta":{"section":"Cooking","utc":1475902119}} +{"text":"I've made these countless times, they are identical and to make them right you need Bisquick: Ingredients: 2 \u00bd cups Bisquick baking mix \u00be cup cold whole milk 4 tablespoons cold butter (1/2 stick) \u00bc teaspoon garlic powder 1 heaping cup grated cheddar cheese Bush on Top: 2 tablespoons butter, melted \u00bc teaspoon dried parsley flakes \u00bd teaspoon garlic powder pinch salt Directions: 1. Preheat your oven to 400 degrees. 2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and \u00bc teaspoon garlic. Mix by hand until combined, but don't over mix. 3. Drop approximately \u00bc-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. 4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. 5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in \u00bd teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.","meta":{"section":"Cooking","utc":"1384467155"}} +{"text":"Think of anchovies as italian MSG","meta":{"section":"Cooking","utc":1532880041}} +{"text":"I will keep an eye out for that.","meta":{"section":"Cooking","utc":1553706810}} +{"text":"My condolences!","meta":{"section":"Cooking","utc":1559441661}} +{"text":"I liked the cat addition personally.","meta":{"section":"Cooking","utc":"1394915558"}} +{"text":"I'm a professional chef, and I couldn't even justify the purchase.","meta":{"section":"Cooking","utc":"1349843540"}} +{"text":"It's just a pork sausage made with a much (much) higher percentage of fat, and various spices (such as paprika).","meta":{"section":"Cooking","utc":"1365692482"}} +{"text":"What'd you think of instant coffee added at the end, just before serving?","meta":{"section":"Cooking","utc":"1445007197"}} +{"text":"Looks like you've got everything needed for invalid meals lol. Chicken and vegetable soup like you say (do you have flour for dumplings?), you could do a bubble and squeak with the mash and broccoli and parsnips and carrots, boiled eggs and dippy soldiers, tomato and carrot soup with garlic bread. I'd be thinking relatively bland food, extra protein and as many veggies as you can pack in.","meta":{"section":"Cooking","utc":1553175111}} +{"text":"I can't stand capers. I love artichokes, olives and anchovies... but those things are horrible. That being said, I've read about it being used in a lot of dishes with fish and there is a German recipe that uses them called K\u00f6nigsberger Klopse.","meta":{"section":"Cooking","utc":"1351448280"}} +{"text":"To figure out what flavors will complement each other, smell them together. Smell is a huge part of what taste actually is. As others have pointed out salt or acid (in the form of lemon juice or vinegar) is usually the \"something missing.\" I also have taken to seasoning many slow cooked dishes with some type of umami flavoring. Fish sauce, Bragg's, soy, anchovies, or Worcestershire.","meta":{"section":"Cooking","utc":1466717329}} +{"text":"I think the safe to ingest claim is a little iffy.","meta":{"section":"Cooking","utc":"1421300595"}} +{"text":"Also works well with a half sausage half beef :) Mix things up a bit!","meta":{"section":"Cooking","utc":"1369189735"}} +{"text":"Christina Tosi\u2019s cookie dough cookies. Absolutely the best chocolate chip cookie recipe ever.","meta":{"section":"Cooking","utc":1527245638}} +{"text":"That's not all that bad. Uncooked is a bit shitty, but the taste/texture is about 90% the same as boiled, which is commonly added to mac n cheese.","meta":{"section":"Cooking","utc":1510811403}} +{"text":"Oh I fully agree it is an investment. I've put a lot of money into key things, including things like a KA stand mixer, Zojirushi bread machine (for dough only), commercial immersion blender, etc. But a Vitamix is not for everyone and would be a vast waste of money if it ends up sitting unused for weeks at a time.","meta":{"section":"Cooking","utc":"1328119656"}} +{"text":"So you have a recipe? I'm lazy and this sounds like it'd be up my alley.","meta":{"section":"Cooking","utc":"1438571387"}} +{"text":"Curries do mellow sometimes as they sit. My guess is also that your rice needs some work - try seasoning with a bay leaf, cumin seed, coriander (powder), a little turmeric and a half inch of cinnamon for about 1.5 to 2 cups of rice. Throw in some salt and black pepper. Add a pat of butter once done cooking.","meta":{"section":"Cooking","utc":1523888035}} +{"text":"Celery has it\u2019s place in the trinity.","meta":{"section":"Cooking","utc":1554162356}} +{"text":"Isn't that kind of backwards web design? You want it to look awesome before you work on the core function of the site?","meta":{"section":"Cooking","utc":1516217876}} +{"text":"Or buttered noodles.","meta":{"section":"Cooking","utc":1541374556}} +{"text":"Number 12 is more or less wrong.","meta":{"section":"Cooking","utc":"1330103660"}} +{"text":"I always wash and dry my knives immediately after use, I thought that was just universal care ._. Thanks for the tip about the acidic foods, is there any way to help develop the coating? Or does it just happen over the first few uses?","meta":{"section":"Cooking","utc":"1421171642"}} +{"text":"Svartsoppa \"Black soup\". Goose blood and bouillon.","meta":{"section":"Cooking","utc":1520578205}} +{"text":"Good?","meta":{"section":"Cooking","utc":"1416426868"}} +{"text":"> Not going to jump into huge details here, but if you have any specific questions on food safety practices in general feel free to shoot me a question. Best way to have sanitizer solution around when you hardly would use it. I know in fast food we always had a dish of it around and it was fantastic for quick cleanups, but it gets really dirty. I just keep clorox wipes around and do a pass of wipe and another pass with a damp paper towel to get the residue off. Especially if meat gets somewhere. Is this probably the best alternative for home? That's one thing I've realized working fast food and the bit of restaurant chains, scaling makes some stuff so much easier. Like, I can't just go get my container of chopped onions, I have to sit there and chop one up, possibly dirty a dish to store it (if I need the cutting board) and repeat for pretty much everything. Dishes at home will almost always take a bit longer, kind of goes to your first point minimal ingredients can be great not only for flavor but ease of cooking. Of note with thermometers, try to get a thermocouple, not the run of the mill cheap thermometer. Thermocouples usually have a tiny taper at the end the size of a pencil led and only needs the very edge of the tip to read, so you don't have to lance your food to death to get a valid reading. Down side, they can be expensive. Mine was like $100 :(","meta":{"section":"Cooking","utc":1523239142}} +{"text":"I'd suggest a trip to a local butcher if possible. I save about $30-40 each week on any meats I have to buy compared to chain stores. The quality, selections, and cuts are better as well. Feasting on lamb osso bucco every few weeks as well as putting ground lamb into burgers is amazing.","meta":{"section":"Cooking","utc":1547452172}} +{"text":"The first thing that jumps to mind is that you may have burnt the garlic. Add the garlic once the onion is soft and translucent and give it 30-120 seconds, enough to cook it but not enough to colour it. Then in with your wet ingredients.","meta":{"section":"Cooking","utc":"1427421691"}} +{"text":"I was really expecting this to be the top comment...","meta":{"section":"Cooking","utc":"1386474499"}} +{"text":"Cast iron will get you 5 times more upvotes than crockpot, especially if it belonged to your great grand mother.","meta":{"section":"Cooking","utc":"1406209792"}} +{"text":"Having met Massimo at his restaurant in Modena and eaten there. I can tell you none of it is exaggerated, it was culinary experience like no other. Being italian I've eaten Italian food most of my life yet Osteria Francescana takes that heritage to its greatest heights.","meta":{"section":"Cooking","utc":"1431182014"}} +{"text":"Damn that certainly sounds disgusting to me!!","meta":{"section":"Cooking","utc":1554195193}} +{"text":"Don\u2019t really care dude.","meta":{"section":"Cooking","utc":1547009981}} +{"text":"\"Blood\" in fully cooked chicken thighs is absolutely normal. It's not blood, it's a muscle protein called myoglobin. It can turn red under certain conditions, and it is nothing to be scared of. You need to get a meat thermometer to check for doneness. Chicken should not have a even temperature all the way through. Chicken thighs are done at 165\u00baF, breast is done and safe to consume at 150\u00baF as long as you let it rest for 10 minutes. If the breast gets much hotter than 155\u00baF, it gets stringy and dry. Besides, whole chickens usually need at least 15 minutes of resting before you can carve it anyways.","meta":{"section":"Cooking","utc":"1431623164"}} +{"text":"I have a Les Creuset cast iron skillet and a Cuisinart cast iron enameled dutch oven I got from home goods ($50). The LC is ~40 years old and cooks steaks really well, but if I was buying new I think the Cuisinart brand matches the LC style really well at a good price. I do not notice a difference in quality...yet. I also plan on picking up a Tramontina set soon. Remember, though, they sell different priced sets. This: http://www.walmart.com/ip/Tramontina-All-Generations-7-Piece-Cookware-Set/19581123 Is not the same as the higher quality tri-ply cookware that serious eats gave good reviews.","meta":{"section":"Cooking","utc":"1384360427"}} +{"text":"This breakfast casserole recipe is delicious, in spite of the fact that I think grits are really disgusting.","meta":{"section":"Cooking","utc":1550531138}} +{"text":"Double fry. Always works for me.","meta":{"section":"Cooking","utc":1469923408}} +{"text":"Sending them to me","meta":{"section":"Cooking","utc":1467912558}} +{"text":"Toaster Oven. These things are just fantastic for roasting veggies for one or two people.","meta":{"section":"Cooking","utc":1562760100}} +{"text":"My Lebanese aunt does the same thing. Her trick is to add a little of the drained liquid from the can once all the other ingredients have had a run through. I do this and always get creamy smooth hummus. Of course you need one very good food processor. I fully believe that the dry bean, food mill may the correct way to traditionally make it, but I would be surprised if any of the thousands of Lebanese places in Montreal do it this way other than the high end, real Lebanese restaurants. I am just speculating.","meta":{"section":"Cooking","utc":"1337273583"}} +{"text":"This might not be correct but I\u2019d throw it in at 350 wrapped up right to keep it moist and just watch it. Without knowing how thick it\u2019s hard to give you a cook time but if you don\u2019t have a thermometer just till it flakes. Rice would be a good side if yuh have broth and some frozen veg you could doctor it up to be a good side. Any other veg or fruit and ya got a meal. Let me know how the salmon is I love aldi.","meta":{"section":"Cooking","utc":1563322547}} +{"text":"I actually like carbon steel better (I have both, I almost never use cast iron): http://www.seriouseats.com/2015/03/what-makes-carbon-steel-pans-great-cast-iron-cookware.html","meta":{"section":"Cooking","utc":1488470742}} +{"text":"not bothered. ceramic ramequins aren't really common kitchen equipment.","meta":{"section":"Cooking","utc":"1371602236"}} +{"text":"Asian teriyaki salmon baked in the oven. Make some saffron rice and whatever vegetables you have for the side. I like a sauteed spinach with garlic chips.","meta":{"section":"Cooking","utc":"1384922501"}} +{"text":"My personal choice, too, although I'm not Italian ;)","meta":{"section":"Cooking","utc":1521618238}} +{"text":"Hell, why not do them all together. Let the damned lobster have one last hurrah, get him drunk, fuck him up on clove oil, then put him in the freezer to chill the poor doomed little guy out a bit. Then WHAM with the cleaver, happy dead lobster. Screw it, that's how I'm doing mine from now on.","meta":{"section":"Cooking","utc":"1390986954"}} +{"text":"I always par cook the crust 5 minutes before topping. Also, I set the oven to it's highest setting. Finish usually takes 10 minutes. I spray the pan with oil but I have read parchment paper works well.","meta":{"section":"Cooking","utc":"1370915716"}} +{"text":"You can get liquid B vitamins at the pharmacy too. Don't crush up the pill form unless you want a nasty drink with chalky bits.","meta":{"section":"Cooking","utc":"1431038436"}} +{"text":"My parents still use their Cutco knives from 20 years ago. The serrated knives are not bad, but the chef's knives are not that great. They have a couple of long slicing knives that are great for bread and slicing meat.","meta":{"section":"Cooking","utc":"1431972528"}} +{"text":"This is probably dumb but my SO is a professional chef. As a non-professional it drives me absolutely crazy when I'm trying to make something for myself or a nice dinner for us to enjoy together and he takes over the kitchen. I'm talking takes the spatula out and of my hand mid grilled cheese flip and scoots me out of the way. He's so talented and has a true gift but I survived 27 years of cooking without him and want to do something nice once and awhile damnit.","meta":{"section":"Cooking","utc":1496807817}} +{"text":"There are still plenty of monarchs. The brits take the lime light though.","meta":{"section":"Cooking","utc":1528461954}} +{"text":"This looks wonderful, well done!","meta":{"section":"Cooking","utc":1497654555}} +{"text":"I used red and green cayenne, jalapenos, sweet banana peppers, and one cowhorn pepper.","meta":{"section":"Cooking","utc":"1345947643"}} +{"text":"Easy. I'm from Qu\u00e9bec. You need freezing nights and over 0\u00b0C days for the sap to flow.","meta":{"section":"Cooking","utc":"1434684295"}} +{"text":"I don't eat \"real\" tacos because of the coriander. Anything coriander gets put on tastes like this odd soap/metal flavour. Apparently it's a common problem.","meta":{"section":"Cooking","utc":1454919367}} +{"text":"Make your own?","meta":{"section":"Cooking","utc":1462846698}} +{"text":"I trust companies that specialize in food delivery. I *don't* trust USPS or domestic shippers. I know people that have worked for them. If that's any indication of the people they hire then I won't ever trust them to handle food.","meta":{"section":"Cooking","utc":1560812576}} +{"text":"> caramelly stuffing The filling is called \"doce de leite\" roughly translated as \"milk candy\". If you have and pressure cooker you can easily make it at home. * Put a can of condensed milk in the pan. * Fill it with water till completely covered. * Close the pan and when it gets to full pressure let it cook in low heat for 30 minutes. * Drain and LET IT COOL BEFORE OPENING THE CAN! Now you have a can of doce de leite! Serious, let the can cool before opening. If you try to open the can while hot you will be sprayed with candy napalm. I still have some scars in my hand from when I did it 25 years ago.","meta":{"section":"Cooking","utc":"1442012983"}} +{"text":"for real. If my husband \"let me win\" I'd be disappointed as hell!","meta":{"section":"Cooking","utc":1549225123}} +{"text":"Too much heat for too long. Three minutes per side would cook a steak of that thickness without the oven. If you've heated it to 120\u00b0, I wouldn't sear for more than about 30-40 seconds per side.","meta":{"section":"Cooking","utc":"1419916932"}} +{"text":"the use of fossil fuels began over a century ago and anthropogenic climate change was widely debated until recent times. It was not unanimously agreed upon when alarms where first raised and yes, Big Oil buried studies that have only recently been discovered. GMOs only came into existence in the 90s. Perhaps in the future this paradigm will also shift. You respond as if only one PhD in a tin foil hat has taken my position. Afraid not buddy","meta":{"section":"Cooking","utc":1454360109}} +{"text":"Feta cheese works really nicely, as well as the Mexican melting cheese.","meta":{"section":"Cooking","utc":"1442756465"}} +{"text":"That is aka diabetes.","meta":{"section":"Cooking","utc":1563815477}} +{"text":"put the sauce ingredients in with the steak for the last 3 minutes. Tip the skillet up so the sauce pools away from the steak and does not dissolve sear. A bit tricky, but when there is a time crunch. This works.","meta":{"section":"Cooking","utc":"1444164227"}} +{"text":"don't complain about free content","meta":{"section":"Cooking","utc":1536761496}} +{"text":"There is a good description of velveting in the excellent cookbook Stir Frying to the Sky's Edge. Also, she writes in depth on how to season and care for woks, how to stir-fry in general, and how Chinese cuisine evolved among different immigrant communities.","meta":{"section":"Cooking","utc":"1338055913"}} +{"text":"Most tomatoes and tomato dishes are going to taste like tomatoes, unless you do something to hide it a lot, like put a lot of cream in it or have it highly spiced (like chili that usually always contains tomatoes). Have you ever tried sun-dried tomatoes? It's possible that you might like them. Maybe they aren't exactly a training to like fresh tomatoes or tomato sauces, but perhaps you could like something that is still officially tomatoes. Sundried tomatoes are great with pastas along with garlic, lots of fresh basil and olive oil.","meta":{"section":"Cooking","utc":1524492422}} +{"text":"I normally preheat the oven on 350 and while waiting on the oven I put the chops in a pan with some olive oil and brown them on both sides. Typically by then the oven is ready to go and just pop the whole pan in the oven for about 15-20 minutes and they come out moist with a bit of crispiness on the outside.","meta":{"section":"Cooking","utc":"1392764509"}} +{"text":"Somehow reminded me of the opening lyrics for this song","meta":{"section":"Cooking","utc":"1391007270"}} +{"text":"Don't know if it counts but I use a potato peeler for a lot of fruits and vegetables. On occasion it may work as a mandolin too.","meta":{"section":"Cooking","utc":1461879021}} +{"text":"You can use it for ceviche. That's one of the things Filipinos do with it anyway. Have some birdseye chili peppers too and coconut cream for authenticity. Any saltwater whitefish would be good.","meta":{"section":"Cooking","utc":1546854526}} +{"text":"Yes. But 90% of the time I eat corn it's going in a stew, so I buy it frozen. If I plan on eating it straight up fresh is 1000 times better.","meta":{"section":"Cooking","utc":"1423111432"}} +{"text":"Yeah, pretty sure this is what would happen. The curry on the inner flour coating is a really good idea though, I think...still adds the flavor but shields the spices from direct contact with the heat.","meta":{"section":"Cooking","utc":1469298393}} +{"text":"Love the oven method. Way less mess and it frees up a burner. I usually put it in when the oven is cold and just take it out when it looks done. Either way works, really.","meta":{"section":"Cooking","utc":1456447115}} +{"text":"You can't afford not to, pal! Electric ranges are weak, inefficient, and costly. Clean-burnin' gas ranges are much cheaper over the long-haul!","meta":{"section":"Cooking","utc":"1350753650"}} +{"text":"This isn't the comment you're looking for.","meta":{"section":"Cooking","utc":1500454894}} +{"text":"I'm not forgetting those things. I love when someone else does the dishes. And the cute servers in their aprons with the fancy wine service are an attraction for me... But good steak, cooked properly, is not why we go out to eat. I can provide a comparable meal - or better, since it's customized to their taste - for even my extended family at home without the expenses of restaurant overhead. Beef tastes good. Beef is forgiving. If you salt it enough, I don't care if the bus boy swept the floor.","meta":{"section":"Cooking","utc":"1428456168"}} +{"text":"I differ with most here. 14-16 hours is about the max I'd do for lemon being in a marinade, and it would be a compromise. As a work around if I want to do a long marinade with lemon I marinate it for, say, 20 hours, without the lemon and add the lemon to the marinade about 4 hours before I plan to cook it. Anything with lemon past 8 hours gets weird.","meta":{"section":"Cooking","utc":1540400464}} +{"text":"Maybe it would still be in/on the pasta, hmm?","meta":{"section":"Cooking","utc":"1349975660"}} +{"text":"Waiting on Kenji to tell us the ultimate way to make a 200,000 ingredient recipe.","meta":{"section":"Cooking","utc":"1445387765"}} +{"text":"Also - you can cut into 1.5\" chops, wrap in saran wrap, pound out to 1/2\". Bread and season with the technique of your choosing, pan fry. These make amazing sandwiches. Kind of like a weinerschnitzel.","meta":{"section":"Cooking","utc":"1341720078"}} +{"text":"Thank you! edit: thermometerguide.com?","meta":{"section":"Cooking","utc":1474355119}} +{"text":"These were ridiculously salty for my tastebuds. I wish Costco still stocked the ones in the green packaging. Those were amazing!","meta":{"section":"Cooking","utc":"1371525227"}} +{"text":"If you can find an Indian/Arab market nearby, go ahead and buy it. If not, make a project out of it and make a shitload at once. It's got a fairly long shelf-life and you can use it for things other than just Indian food.","meta":{"section":"Cooking","utc":"1357523973"}} +{"text":"DO NOT drink Hawaiian Punch. or so I've heard","meta":{"section":"Cooking","utc":"1444573102"}} +{"text":"Country Gravy. Making the rue was always a pain in the tail for me. Either i would burn it and the gravy would come out yellow or I wouldn't cook it long enough and it tasted like watered down glue. Same went with etouffee. Struggled with it for years and then one night I made some creamed spinach and it came together perfectly. I did it again and realized that Bechamel is nothing more than country gravy without the drippings and the pepper. I am by no means a master of it yet, but it is getting easier.","meta":{"section":"Cooking","utc":1561388785}} +{"text":"I add creamed corn. You will need less milk too. Never tried whole kernels, but sounds good too. Everyone always compliments my cornbread, so you could give it a try!","meta":{"section":"Cooking","utc":"1425661345"}} +{"text":"It's not that I don't like it...it tastes like soap","meta":{"section":"Cooking","utc":1450666270}} +{"text":"COCAINE!!","meta":{"section":"Cooking","utc":1468171303}} +{"text":"Omelettes should not have a flowing yolk... Anyway what about these? They are listed by how many egg whites you have. http://neighborfoodblog.com/2014/07/leftover-egg-whites-recipes.html","meta":{"section":"Cooking","utc":1495386796}} +{"text":"Eh, it definitely depends on what you are cooking. I ended up finally getting stainless steel pans because I've been cooking a lot of acidic dishes recently. A lot of the foods called for doing tomato-y / vinegar-y stuff in a skillet and it was clearly slowly wearing down the coating on my cast iron.","meta":{"section":"Cooking","utc":"1412786077"}} +{"text":"Chili. Made the first pot of the season last night.","meta":{"section":"Cooking","utc":1537815944}} +{"text":"Open net pens are awful. Closed tanks are okay...","meta":{"section":"Cooking","utc":1494000125}} +{"text":"Sounds like you have enough saffron to feed an army. Have you thought about starting or inheriting a desert rebellion?","meta":{"section":"Cooking","utc":1560350814}} +{"text":"Just re-watched this episode yesterday :\\)","meta":{"section":"Cooking","utc":1518458380}} +{"text":"Until you remember to throw it away","meta":{"section":"Cooking","utc":1532194011}} +{"text":"[An explanation of the citric acid cycle]( https://youtu.be/aMBIs_Iw0kE).","meta":{"section":"Cooking","utc":1452954170}} +{"text":"Lasagna, sooo good for freezing and eating as leftovers","meta":{"section":"Cooking","utc":1518769211}} +{"text":"\"Professional chef\" or \"Professional snob\"? It's hard to tell sometimes.","meta":{"section":"Cooking","utc":1476123954}} +{"text":"There's a billion ways to make deviled eggs. Maybe do some deviled quail eggs since they're smaller.","meta":{"section":"Cooking","utc":1467057697}} +{"text":"This is really good: Smoky Lentil Chili https://www.lemonsforlulu.com/smoky-lentil-chili/","meta":{"section":"Cooking","utc":1530015287}} +{"text":"I've done a few from /r/gifrecipes","meta":{"section":"Cooking","utc":1512630625}} +{"text":"Stage the ingredients according to a reliable recipe. Too much at stake here. Lobster is bigger and takes longer. Look for 'clambake' or 'new england shore dinner' online for guidance.","meta":{"section":"Cooking","utc":1497750953}} +{"text":"You know, not everything is as simple as people getting \"offended.\" This is more about being well-educated and less simple minded about these things. No one is writing about how their feelings are hurt here.","meta":{"section":"Cooking","utc":1468241333}} +{"text":"I bet you could make some damn good gyros","meta":{"section":"Cooking","utc":1543648480}} +{"text":"Stepmom, not mother in law","meta":{"section":"Cooking","utc":1527042878}} +{"text":"You mentioned pulled pork, so this jumped to mind. for an amazing NC-style pulled pork BBQ from hog to plate, make sure to mop the pork with the vinegar BBQ sauce. Even if you can't do a whole hog and are instead smoking (preferred) or roasting a pork butt or shoulder, open the door every so often, remove any outer shell of cooked meat and baste with some sauce. As for the sauce, every NC BBQ master has their own recipe, but if you really want that sauce to pop, add some red pepper flakes and bring the concoction to a boil. That helps the flavors to blend. Alternately, you can just let the sauce sit overnight to blend a little. I'm from NC and now live in VA. We tried a new BBQ place in MD, so of course, I tried some of their pulled pork and sauce. the pork was pretty good (hickory smoked), but I almost wept at the sauce: apple cider vinegar, a little sugar, some salt, and pre-ground black pepper. It was so bland and just tasted like pepper. edit: One more trick for pecan pie. I use 2.5 cups of pecan halves per pie, which mounds up nicely with the custard base. I also use a basting brush to spread chocolate liqueur on the crust. A former co-worker shunned my pie at a company potluck, saying he hated pecan pies. After the potluck, he comes to my office carrying an empty pie plate. He had eaten over half of it, even the crust, which he usually just leaves on the plate.","meta":{"section":"Cooking","utc":"1329706776"}} +{"text":"how does one mix oil with water?","meta":{"section":"Cooking","utc":"1405308770"}} +{"text":">I'm not 100% italian so i have not mastered the razor blade technique. I hope this was a joke. And, even if it was, way to stereotype Italian Americans as what you saw in Goodfellas. Beats the Jersey Shore stereotype though I guess. Edit: Did he just call tomato puree \"crushed tomatoes?\"","meta":{"section":"Cooking","utc":"1434035979"}} +{"text":"Lol, my mom loved to cut out the middle man. She\u2019d make this wonderful meal, sit down for dinner, take one bite and go \u201coh it\u2019s awful\u201d Meanwhile the rest of us are ramming it into our gullet as fast as possible because she was actually an incredible cook.","meta":{"section":"Cooking","utc":1561737410}} +{"text":"This is good advice. You should also get a decent honing steel, to help maintain the knives between purchase and their first sharpening (and *all* knives need to be sharpened occasionally, whether at home or by a pro). I'm not a big fan of knife sets because knife selection is such a personal thing, but Victorinox has some basic ones at really good prices. For $130 (free shipping), Cutleryandmore.com is offering one with * 4-inch Paring Knife * 6-inch Flexible Straight Boning Knife * 8-inch Carving Knife * 10-inch Chef's Knife * 10.25-inch Baker's Bread Knife * 12-inch Bonus Honing Steel Or, for $100 * 4-inch Paring Knife * 6-inch Utility Knife * 8-inch Chef's Knife * 10.25-inch Baker's Bread Knife No affiliation with Cutleryandmore, though I've bought from them and they're a good company.","meta":{"section":"Cooking","utc":"1418250722"}} +{"text":"Cover while cooking to contain the heat without overlooking the outside.","meta":{"section":"Cooking","utc":1530268349}} +{"text":"It\u2019s possible but I kept it pretty dang low. I\u2019m more of a slow and low (amateur) cook on everything but beef. It broke before it even started to simmer I\u2019ll readjust quantities and leave out the cream cheese. I just looked at about 20 diff recipes and the one I used was only one with the CC","meta":{"section":"Cooking","utc":1535852319}} +{"text":"Simple recipe but very difficult to make: brisket. 1. Cut excess fat of. Leave about a quarter inch. 2. Salt and pepper all over. 3. Heat smoker to 225 degrees. 4. Cook for about an hour to an hour and half per pound. 5. Let it set in the oven (off) for about an hour. 6. Eat. The challenging part is knowing your smoker well. How hot it is at different points inside. Not looking at it too often to check on it. And mainly maintaining the perfect fire.","meta":{"section":"Cooking","utc":"1445109764"}} +{"text":"I prefer even more simple, Good mayo and fresh black pepper. I don't like my egg salad to taste like deviled eggs.","meta":{"section":"Cooking","utc":1529948137}} +{"text":"Don't forget to have a large glass of whiskey ready to wash it down.","meta":{"section":"Cooking","utc":"1387707618"}} +{"text":"It makes homemade playdough super smooth! This, and the CoT + baking soda method mentioned below, are the only times I've ever needed it.","meta":{"section":"Cooking","utc":1532268705}} +{"text":"Nope! I mean, it probably should've been.. but my building is several floors and many of my neighbors are elderly.. if they didn't do it, we would have moved home three months later to an even bigger mess. They also paid for all of us to stay in hotels for three months.","meta":{"section":"Cooking","utc":1555386167}} +{"text":"Nope, its delicious and awesome. See the \"Thomas Keller roast chicken\" recipe.","meta":{"section":"Cooking","utc":"1386692606"}} +{"text":"Well the leidenfrost point of water is at about 379 \u00b0F, so if you don't notice the leidenfrost effect then you're still way too low.","meta":{"section":"Cooking","utc":1517807664}} +{"text":"Same here! I'm so ignorant when it comes to rice. Are their pesticides on them we're supposed to be washing off?","meta":{"section":"Cooking","utc":1541078799}} +{"text":"Typically I think you would get far more use out of an immersion blender + stand mixer than two different mixers.","meta":{"section":"Cooking","utc":1516869372}} +{"text":"\"This item does not ship to , Australia. Please check other sellers who may ship internationally.\" A common problem for Australian customers who might want to buy knives from Amazon. It is listed on amazon.com.au but at the less attractive price of AU$96: https://www.amazon.com.au/Victorinox-Inch-Fibrox-Chefs-Knife/dp/B000638D32/","meta":{"section":"Cooking","utc":1527904750}} +{"text":"Figuring out what I like is the issue at the moment. There's some medicine I have started to take that has caused me to become extra sensitive to smells and kicked my appetite upside down. So I'm open to exploring lots of new foods. In fact, I have to because the list of things I can eat is starting to dwindle and it's getting to the point where eating is a chore and not something to look forward to. I want to focus on rice (curries), pasta and soups. Would it be fair to say they can start simple but have a nice learning curve towards more complex dishes? (I also want to eventually learn to bake my own bread to go with the soups). In the meat department, I think chicken is cheap and readily available to me so I'd like to learn how to cook it in a variety of ways. The only thing I can say for sure is that I don't like coriander. I have to hold my breath every time I'm around the stuff...","meta":{"section":"Cooking","utc":1488716397}} +{"text":"Just order a side of spaghetti...","meta":{"section":"Cooking","utc":1558581772}} +{"text":"Cast iron is safe for birds! Not for her back, though. Or my dad's sanity; my mom really likes to clean his cast iron!","meta":{"section":"Cooking","utc":1544330840}} +{"text":"say 'fuck it' and make a 'deconstructed' version of whatever crazy thing you are trying to make","meta":{"section":"Cooking","utc":1487970526}} +{"text":"Not by that much though. 20g more flour in my old recipe than in the Swedish one isn't a huge deal. How much more flour do you have to throw in to get to a good consistency? Maybe take a picture of what is going on? Yes, my neighbor takes it to a whole different level of science, she will mix her own bread flour depending on how much rain the grain got, because that influences the gluten content and she wants it JUST SO. That's just not something most people need or want to take into account. If my dough is not perfectly right it gets another heaping table spoon of flour, or a glug of milk and that's it.","meta":{"section":"Cooking","utc":1544535978}} +{"text":"Find the fried garlic. $3 for a big container. Sprinkle it on everything!","meta":{"section":"Cooking","utc":1510378306}} +{"text":"I'm a bad one for overworking pastry dough. I have made a lot of delicious pie fillings in crusts that were like building materials.","meta":{"section":"Cooking","utc":"1444238306"}} +{"text":"Terrible advice. Any reason behind it?","meta":{"section":"Cooking","utc":1459824933}} +{"text":"My niece has loved tart and sour things ever since she was really young. She'll suck on a lime if you have one around.","meta":{"section":"Cooking","utc":1559922110}} +{"text":"It (capsaicin) has already been absorbed by your skin so it is unlikely that that any danger remains. I would still wash again before touching your eyes or going to the bathroom. Tylenol may help with the pain some. An oral antihistamine is recommended for capsaicin induced asthma so a small dose of benadryl before bed may help. In the least it may help you get some sleep.","meta":{"section":"Cooking","utc":1505461540}} +{"text":"Agreed, this is a good touch.","meta":{"section":"Cooking","utc":"1378977034"}} +{"text":"Chicken. The bones will become soft eough to eat. It's an acquired taste but quite popular here. After you cook the chicken in the pressure cooker, fry it or grill it like you would do with normal chicken. Just so youknow what bones taste like.","meta":{"section":"Cooking","utc":"1350450922"}} +{"text":"I'll happily take the blame. I don't know why they would hate it though, unless they hate eggs.","meta":{"section":"Cooking","utc":1495057977}} +{"text":"I agree with abexartist, it will be fine unless you have some mold growing in there it will be fine.","meta":{"section":"Cooking","utc":1530478724}} +{"text":"I definitely cleaned them before cooking, but they have the scent when raw as well. My thought was that it would be from the differences in the composition of the seawater itself. Different salt concentrations, etc. My dad used to shrimp and he's always said the same thing about bait shops. If I ever get back to a coast, I'll keep that in mind.","meta":{"section":"Cooking","utc":1545443161}} +{"text":"Penzey\u2019s sells gift cards as well, but it\u2019s hard to go wrong with their vanilla or cinnamon.","meta":{"section":"Cooking","utc":1545007190}} +{"text":"I think you're going to have a hard time arguing that we can say that viruses are possibly alive but that prions are definitely not.","meta":{"section":"Cooking","utc":"1388618971"}} +{"text":"That looks interesting. So far I've just used ziploc bags. Which bags from that site do you use?","meta":{"section":"Cooking","utc":"1405526209"}} +{"text":"No, it might count as tex mex, but not as good tex mex","meta":{"section":"Cooking","utc":"1420862548"}} +{"text":"Whoa. That definitely takes things to the next level. Your recipe may not eligible for the dry spice contest, but I might just hit pause on my vegetarianism for those fries!","meta":{"section":"Cooking","utc":1541461435}} +{"text":"That's awesome that it has apples! It's like people were adding in all that awful-for-you stuff and were like \"let's add apples so it's healthy!\"","meta":{"section":"Cooking","utc":1517937272}} +{"text":"I think the idea was to keep cooks from intentionally cooking extra things \"by accident\", then eating them.","meta":{"section":"Cooking","utc":"1442827607"}} +{"text":"Me too, southern Indiana near Louisville. I\u2019ve tried the pie once from a grocery store but that\u2019s about it. Pork? Maybe hotdogs...stuffed pork chops.","meta":{"section":"Cooking","utc":1563808084}} +{"text":"I was thinking roasted asparagus would go nicely as well, and could be done in the same temp/time as the tenderloin. Usually when I make something like this I have a salad to start, but I see what you mean about livening up the plate. EDIT: And yes, trussing is a good idea. I usually have leftovers from this though, so I tend to use the choice bits for dinner and leave the ends for leftovers and/or snacks. If you're entertaining and want to squeeze out as many plates as you can, best to truss it.","meta":{"section":"Cooking","utc":"1443636637"}} +{"text":"OP, you can do this with shoulder blade chops too. They won't be as tender but they're a quarter of the price and are still very yummy medium rare with a decent singe. Edit: I love them with a yogurt-based marinade, which really does a nice job tenderizing them.","meta":{"section":"Cooking","utc":1458252976}} +{"text":"My Nonna makes great Sugo (Tomato sauce), frittata and minestrone.","meta":{"section":"Cooking","utc":"1423339640"}} +{"text":"Well if it's smoked and cured you don't really have to. But that's kind of a minority of bacon.","meta":{"section":"Cooking","utc":1536352050}} +{"text":"First, the protein content of the flour is critical. You should be looking for the equivalent of an American all purpose flour, which isn't going to be easy to track down in Europe. American AP is 11.8% protein, which comes out to a 13.8% protein European equivalent. Depending on what country you're in, you're probably not going to walk into a market and find a white, additive free 13.8% protein flour. I spend a great deal of time helping European source American pizza flour, which is another percentage point higher. That's only available online via import. You might find an unadulterated (no vital wheat gluten) white bread flour in the 13% realm that might cut it, but, if you want to save yourself a load of time, I can give you links for pizza flour, and you can just, if necessary, dilute it with some local flour. After finding the right flour, the key to a fluffy pancake is watching your water content. Extra water makes for a denser pancake, because it takes a great deal of energy to heat, which slows down the bake and hinders volume. A fluffy pancake should have batter that requires a bit of spreading with a spatula.","meta":{"section":"Cooking","utc":1541265551}} +{"text":"You can get stainless steel hot. I got a pan up over 700 degrees once by accident. It caused an oil fire so I don't recommend it, but the pan was fine. If you get brown discoloration that's likely polymerized fat, and it can be removed without too much trouble.","meta":{"section":"Cooking","utc":1558999885}} +{"text":"> but not ok to say it makes you want to vomit how is this not okay? That doesn't even make sense. Some things actually do make you want to vomit.","meta":{"section":"Cooking","utc":1554139706}} +{"text":"Perfect. Thank you again!","meta":{"section":"Cooking","utc":1476216558}} +{"text":"Just a little flour in the egg, and some shaved bonito, optional thinly sliced pork, add mayo and tonkatsu, voila okonomiyaki.","meta":{"section":"Cooking","utc":"1407831656"}} +{"text":"Put them in your mouth. Nothing fancy about it. That's what it tastes like.","meta":{"section":"Cooking","utc":"1387732221"}} +{"text":"Your dad is the bomb. From your comments above, he's taught you how to appreciate and care for knives, how to clean up after yourself, and how not to poison anyone - having that trinity under your belt already puts you in the elite category of home cooks! :) Keeping high standards on these 3 things will never let you down.","meta":{"section":"Cooking","utc":1558610691}} +{"text":"thats interesting...thanks for the insightful reply!","meta":{"section":"Cooking","utc":1469556266}} +{"text":"Each type of meat brings a unique layer of flavor and texture. People generally use pork mince because it's fattier than veal/beef/Lamb, and it also has a different flavor than those alternatives. In the end, it's up to you to decide what meat combo suits your taste.","meta":{"section":"Cooking","utc":1516305603}} +{"text":"Check out: http://www.whfoods.com/ &#x200B; Lots of good advice for healthy eating. Food selection, storage, recipes, and cooking techniques.","meta":{"section":"Cooking","utc":1563744507}} +{"text":"Maybe it's typical stuff, but falafel.","meta":{"section":"Cooking","utc":"1397371512"}} +{"text":"It's fine. The risk with sushi is parasites but that has nothing to do with the delivery time for someone to deliver it to you. That has to do with the fish being flash frozen on the boats.","meta":{"section":"Cooking","utc":1532948377}} +{"text":"I've got one exactly like it. No doubt it's basalt.","meta":{"section":"Cooking","utc":"1419636058"}} +{"text":"Carbon steel, wood handle.","meta":{"section":"Cooking","utc":1502300231}} +{"text":"I generally try not to use garlic presses, but my cheapo IKEA one has no problem with unpeeled cloves and it's really easy to clean","meta":{"section":"Cooking","utc":1548867676}} +{"text":"If they were ghost peppers you would know it... The pain.","meta":{"section":"Cooking","utc":"1448256276"}} +{"text":"Yeah I did think it had too much broth last time. I was considering substituting some of the tinned tomatoes with plum tomatoes so I'll definitely look at doing that. Thank you","meta":{"section":"Cooking","utc":1459191110}} +{"text":"And the basket Ingredients are: Live Maine lobster, White Truffles, Sevruga Caviar, Wagyu beef from Japan, Red Iranian saffron. Good luck!","meta":{"section":"Cooking","utc":1451442469}} +{"text":"Larb/Laab, a Laotian (or Thai) dish.","meta":{"section":"Cooking","utc":"1376409104"}} +{"text":"idk, i was like 18 and didn't think it through. also turns out neither of us like gumbo","meta":{"section":"Cooking","utc":1564379367}} +{"text":"Mark Bittman is your man. His cookbooks provide the basics of cooking, followed by basic recipes alongside several ways to change/expand them. It's fantastic.","meta":{"section":"Cooking","utc":"1433046608"}} +{"text":"If you feel like doing a day trip to Frederick, check out this store! http://www.loveoliveoilvinegar.com Cute shop, delicious oils and vinegars.","meta":{"section":"Cooking","utc":"1412208058"}} +{"text":"Depending on how much you're making, though, you may be fine with using just the 1/4 c. I usually always cut my vinegar 50-50 with water for my pickys","meta":{"section":"Cooking","utc":1549169695}} +{"text":"Can always add sweet potato! I think it would be hard to find something sweet and vegetable based. Maybe what you\u2019re looking for is more of an oats and fruit type item?","meta":{"section":"Cooking","utc":1546802457}} +{"text":"I don't know, I've made it both ways and I think egg and bread crumbs is better.","meta":{"section":"Cooking","utc":1549726473}} +{"text":"The only problem stainless can have in dishwashers is that if it gets wet in a cycle and left without drying, as they often use salts which can rapidly corrode even stainless. However, in normal operation with a functional drying cycle, there should be no issues whatsoever. I've got a stainless set that has been going through dishwashers for 2 decades and the only issue I have is a slightly delaminated pan caused by an idiot housemate leaving an empty pan on an open flame for 2 hours without noticing. Nothing dishwasher related.","meta":{"section":"Cooking","utc":"1412767665"}} +{"text":"If I would hack at my finger nails that way, that wouldn't end well.","meta":{"section":"Cooking","utc":"1404799282"}} +{"text":"Yeah you should be fine with maybe an inch of oil.","meta":{"section":"Cooking","utc":1473393951}} +{"text":"Should forgo the mortar and pestle for a dedicated electronic spice grinder. This Krup's grinder has lasted me for years and is much faster and easier to use than a mortar and pestle.","meta":{"section":"Cooking","utc":"1434743386"}} +{"text":"Yup, it's possible that he was talking about an industrial recipe and a gallon of jam. Or a glass of lemonade with a very tiny bottle. There were so many layers of confusion to the blurb, without any accompanying recipe, and I try not to do new recipes by taste if I can at all help it. That's exactly why I'm here! The jammaker saying that there is typically 1cup of sugar in 8oz of jam helped a bunch though, makes me think he was likely meaning a pitcher of lemonade and small container of jam, thanks to /u/Onions_can_be_sweet whose help was as sweet as their onions! :)","meta":{"section":"Cooking","utc":1486009039}} +{"text":"This! I basically keep a bottle in my fridge at all times. Downside is that I actually learned to enjoy drinking my cheap-ass dry vermouth, so a litre only lasts like 2 weeks, tops. Try vermouth with a little lemon and tonic water, over ice. Or just vermouth with a little lemon, over ice. Or, you know, just vermouth, over ice.","meta":{"section":"Cooking","utc":1558029372}} +{"text":"Fairy Bread!! Was the absolute best party food as a kid! One of my co-workers bought some in for our monthly morning tea last week and damn... it was so foul. I was so devastated.","meta":{"section":"Cooking","utc":1553350592}} +{"text":"I bake bread all the time. Many types never have issues. Just have to be aware of things. Like temp of liquids added to yeast. If you have issues with no rising you probably killed your yeast. Just use a thermometer. Bread really isn\u2019t hard.","meta":{"section":"Cooking","utc":1517448252}} +{"text":"Awesome - thanks for the content!","meta":{"section":"Cooking","utc":1560428531}} +{"text":"oooh, goat cheese and fig jam (and walnuts)","meta":{"section":"Cooking","utc":1515650593}} +{"text":"De Buyer pans come with a beeswax coating. It isn't crazy.","meta":{"section":"Cooking","utc":"1357455904"}} +{"text":"Yeah the way I figure is this can't be any different then buying it and leaving it in the fridge for 2 days (We put it directly in the freezer when we bought it so...)","meta":{"section":"Cooking","utc":1543241259}} +{"text":"Olives of pretty much any kind are my only dealbreaker, dish-ruining ingredient. People love olives. I feel left out.","meta":{"section":"Cooking","utc":1527971636}} +{"text":"Rice based dishes for me reheat really well, just add a bit of water to rehydrate and nuke that puppy.","meta":{"section":"Cooking","utc":1500987329}} +{"text":"Beer Butt Chicken","meta":{"section":"Cooking","utc":1515145716}} +{"text":"Feta.","meta":{"section":"Cooking","utc":"1423980354"}} +{"text":"> -Rub the chicken breasts in cumin, chile powder, and salt -Sear both side in a very hot pan until browned but not cooked fully -Heat up some ordinary tomato sauce (no added seasonings) and add salt, chile powder, garlic powder, onion powder, fresh garlic, and fresh onion. -Fully submerge the breasts in the sauce and cover. -Let simmer on low/medium until done! (Temped at 165) > Honestly...the most perfect taco filling! How long approximately ?","meta":{"section":"Cooking","utc":"1417473729"}} +{"text":"And it's the same in England, and it's something that I'm so glad about. We have gone around the world importing all sorts of stuff from all sorts of places, and we have messed about with and implemented many. The main difference with the US, is that the people and recipes have come to them. Either way, many options/choices are more than welcome.","meta":{"section":"Cooking","utc":1508025504}} +{"text":"Using milk will just give you more buttermilk. The buttermilk they are referring to is not real buttermilk but a cultured milk product that is for some reason called buttermilk now. Real buttermilk is easy to make at home. Churn cream until it turns into butter and buttermilk.","meta":{"section":"Cooking","utc":"1375000717"}} +{"text":"But I like the crispness that the skins get in an oven. Coat the potato in olive oil, add Maldon salt flakes all over. Bake between 400-425 for 45-1hr. So good!","meta":{"section":"Cooking","utc":1562850623}} +{"text":"I don't know where you live, but I got this one for about 15 bucks used from the Korea Community around me.","meta":{"section":"Cooking","utc":1499616903}} +{"text":"That probably would work, but my wife and I are counting calories and don't really need the extra oil :) (I know it's no that much but at 1200 calories a day every bit helps)","meta":{"section":"Cooking","utc":"1434679260"}} +{"text":"chicken parmesan burgers I panfry them instead of grill, they\u2019re super flavorful!","meta":{"section":"Cooking","utc":1512704162}} +{"text":"I would recommend using this recipe as a jumping off point: https://www.bettycrocker.com/recipes/slow-cooker-enchilada-quinoa-casserole/3ffd1864-41d9-4240-a0b5-bc6592126558. I like to use it as a filling for vegetarian tex-mex lasagna. If you throw all the ingredients in your slow cooker before work on low, it should be ready to go when you get home. Then layer the filling with more enchilada sauce, shredded or sliced cheese, and either corn or flour tortillas as you would for lasagna and bake at 350 until warm and gooey, like 15 minutes. You could also rinse out and dry your slow cooker insert, assemble the lasagna, and bring the slow cooker in to the office. Set to high when you get in and it should be warm and gooey by lunch time.","meta":{"section":"Cooking","utc":1541527899}} +{"text":"I was going to say this too. I love poblanos and almost always fire roast them.","meta":{"section":"Cooking","utc":"1415028261"}} +{"text":"After sooooo many years of cooking, 2-3 times a day, my biggest learnings are -PLANNING - It\u2019s so much easier when I plan my menu in advance. Saves so much time and reduces produce wastage. FREEZING is my new best friend. For some reason, I was very particular about cooking fresh/ different things for meals everyday. Now, I cook it larger quantities, have some and save some in the freezer. I aim to have 4-5 meals ready in the freezer at all times. INSTANTPOT has been super helpful. It lets me make things in larger quantities and also make multiple things at one time.","meta":{"section":"Cooking","utc":1515197143}} +{"text":"Yeah, you didn't start the right way, so it's not going to end well. The yeast won't really do anything, if it does activate, it will just consume the sugar in the brine, where you want the fermentation to be of the actual pepper.","meta":{"section":"Cooking","utc":1469195637}} +{"text":"Aubergine parmigiana. I do Jamie Oliver's version and I love it. Also paneer makhani never fails to please.","meta":{"section":"Cooking","utc":"1436982340"}} +{"text":"I buy english muffins and bacon when they are BOGO. I slice the muffins in half and freeze them. Then I partially pre-bake the bacon and freeze it. When I am ready to use them, the english muffins get defrosted when I pop them in the toaster and I microwave the bacon. Then while that is going on, I fry an egg. I put the bacon and egg on the toasted english muffin and put a piece of american cheese on it and wrap it in foil. I can eat that on the way to work along with some juice/milk or coffee. Way better and cheaper than a breakfast sandwich from a fast food place. I also make pancakes and waffles and freeze those as well as partially bake sausage links then freeze. The pancakes/waffles heat up in the toaster and I microwave the sausage when I am ready to eat it. Another thing I do is fry up bulk breakfast sausage and freeze it. I have frozen biscuits and those take about 25 minutes to bake. While the biscuits are baking, I make a roux and add some milk to it, then put the frozen sausage in it to make sausage gravy for the biscuit. And like the other person said, you can make a frittata with whatever leftover meat and veggies you have, good way to use them up.","meta":{"section":"Cooking","utc":1562522409}} +{"text":"Kalamata olives","meta":{"section":"Cooking","utc":1483637791}} +{"text":"Do you mean like thai-glutinous rice? or taking long grained rice and cooking it in a way that makes it sticky? Because glutinous rice still comes out sticky done in a pan correctly. I sometimes use one of those bamboo steamer baskets that cost 50p from Asian stores if I really want steamed rice. Literally all I do is wash, put it in, set a timer, turn the heat off when them timer goes off and I never have a problem. I guess the keeping it warm function would be useful but I have never felt a need for one yet.","meta":{"section":"Cooking","utc":"1377369960"}} +{"text":"If you can locate them, try some green lipped mussels. I get them frozen on the half shell. Let them defrost under a towel for about 25 minutes. Pop em on the grill in a spot away from direct heat. Let them cook for 2 minutes then pour garlic butter over them and let them go another 2 minutes. They pick up the smoke flavor from the grill and are amazing. Oysters also work great.","meta":{"section":"Cooking","utc":1471457592}} +{"text":"I will fight to the end of time with my mother the appropriate doneness of meats. She thinks if it\u2019s moist it needs longer.","meta":{"section":"Cooking","utc":1542655785}} +{"text":"Vegemite. Nothing better on toast for a hangover.","meta":{"section":"Cooking","utc":"1424470420"}} +{"text":"My friend's mom made red velvet once, and I tried to remember when I ate glass. Edit: missed a letter","meta":{"section":"Cooking","utc":"1448476605"}} +{"text":"AnyList is the best that I have found. https://www.anylist.com/","meta":{"section":"Cooking","utc":1561907654}} +{"text":"Chicken breast seasoned with garlic powder and salt. Cooked in a pan with lots of oil with a side of salad ( cucumber tomato lettuce with oregano Italian spices pepper and lime juice amd olive oil ) and sweet potatoes","meta":{"section":"Cooking","utc":1469845571}} +{"text":"Is it a time masheen?","meta":{"section":"Cooking","utc":"1440509780"}} +{"text":"wait, people eat kangaroo?","meta":{"section":"Cooking","utc":"1445025284"}} +{"text":"probably to make it less sticky. Same reason people put butter or olive oil in.","meta":{"section":"Cooking","utc":"1413736118"}} +{"text":"Thanks","meta":{"section":"Cooking","utc":1560871610}} +{"text":"Don't thaw your salmon in water. Put it in on a plate, in plastic, in your fridge overnight (ca 8-10 hours). Then you season it, leave for five minutes at room temp and cook it. A few tips on cooking salmon well: * Searing it in a quality pan is the best and easiest way. This also gives you much more control of the heat than in an oven. * Fire your pan up to mid-high (7/10), add 1 tbs of olive oil and let it get nice and hot. Then you turn the pan down to medium (5/10) before you add the salmon. * Us your hands, utensils can break your filet. When adding in the pan, make sure the fish \"lands\" pointing away from you. This way you don't get splashed by really fucking hot oil. * Watch it as it cooks. You can see the color changing from the bottom to the top. When it's tanned about 40%, you flip it. Again, just use your hands. This should be the only time in the cooking process you touch the fish in the pan. * Your salmon is done when its cooked 40% through on each side. About 1/5th of the filet size should be pink in the middle. Images for reference: Perfect vs overcooked. GL.","meta":{"section":"Cooking","utc":1464100972}} +{"text":"That was a wild read","meta":{"section":"Cooking","utc":1562906455}} +{"text":"Sure, that's what I did. Unless the trees in your backyard significantly mess with the soil chemistry there shouldn't be a problem.","meta":{"section":"Cooking","utc":"1366749125"}} +{"text":"The jam is hot.","meta":{"section":"Cooking","utc":1530205831}} +{"text":"Don't forget a splash or more of some red wine in there!","meta":{"section":"Cooking","utc":"1336622479"}} +{"text":"I hope you're not getting wild-harvested *Vanilla andamanica*. =[","meta":{"section":"Cooking","utc":"1412257103"}} +{"text":"Mentos.","meta":{"section":"Cooking","utc":"1337376346"}} +{"text":"this is true! which is why i mentioned it as a catalyst for the Reaction because without the moisture being drawn to the surface it wouldn\u2019t work as well","meta":{"section":"Cooking","utc":1554284153}} +{"text":"Good, if basic cooking techniques feel \"processed\" to you, you have no place in a cooking sub.","meta":{"section":"Cooking","utc":"1374702445"}} +{"text":"How vegan is my sausage gravy?","meta":{"section":"Cooking","utc":1534612650}} +{"text":"You're welcome. They freeze really well, too.","meta":{"section":"Cooking","utc":"1422917476"}} +{"text":"Fresh herbs are the difference between good and great, but if you can't get to good, they make a dish worse.","meta":{"section":"Cooking","utc":1549511147}} +{"text":"Yeah I will usually boil them or just use up leftover mashed sweet potatoes. Usually if I'm cooking sweet potatoes I cook extra and plan on making mac and cheese the same week :)","meta":{"section":"Cooking","utc":"1430338659"}} +{"text":"Home freezer freezing won't kill parasites. Sorry. You need to freeze at 0F for at least 72 hours. Most freezers don't go that low - only chest freezers.","meta":{"section":"Cooking","utc":"1434406853"}} +{"text":"Dice them and throw them on a pizza. Sometimes though, its best to just throw junk away rather than risk ruining the rest of a meal","meta":{"section":"Cooking","utc":"1351649771"}} +{"text":"Fantastic! Thank you. :)","meta":{"section":"Cooking","utc":1538160665}} +{"text":"http://reluctantgourmet.com/ * http://www.cookingforengineers.com/ * http://www.cooklet.com/ Here are a couple good sites with a lot of great information.","meta":{"section":"Cooking","utc":"1357847620"}} +{"text":"- Honey mustard glazed ham - Cauliflower mustard soup - Devilled eggs","meta":{"section":"Cooking","utc":1519222664}} +{"text":"Here are the pictures: http://imgur.com/a/0qGHt Hole seems to be about half a millimeter. I got it... about 7 years ago?","meta":{"section":"Cooking","utc":1454332114}} +{"text":"Yumm- and I totally feel you on that gritty texture. Not my jam.","meta":{"section":"Cooking","utc":1475431795}} +{"text":"1. Melt cheese 2. Put cheese into that huge air pocket. 3. ???? 4. Profit","meta":{"section":"Cooking","utc":"1357193125"}} +{"text":"Blueberry pancakes! I just finished off a pint this week. You can freeze them too, although if I had enough I would make jam.","meta":{"section":"Cooking","utc":"1407111368"}} +{"text":"I can vouch for this method","meta":{"section":"Cooking","utc":1493696715}} +{"text":"That's you and your wife's prerogative, but French cooking is all about fat.","meta":{"section":"Cooking","utc":"1422653578"}} +{"text":"That's my go-to process, though I tend to throw some ginger in with the garlic typically.","meta":{"section":"Cooking","utc":1516308328}} +{"text":"This cat may suffer from affluenza. Please tell him he is now free to perform 1 murder, free of charge(s).","meta":{"section":"Cooking","utc":1514761817}} +{"text":"If you do worry, just make a version of a bouquet garni or use cheesecloth with the spices inside.","meta":{"section":"Cooking","utc":"1349245423"}} +{"text":"Carmelized sweet onions cooked in coconut oil and cheese. That's it. It's awesome. https://imgur.com/RCZVGJG I do like some crazy burgers too though. Grilled pineapple, bacon, BBQ sauce is awesome","meta":{"section":"Cooking","utc":1562417942}} +{"text":"This is a super simple recipe that lets all the tomato flavor shine through but has a lovely garlic and hot chili bite tempered by basil: http://www.epicurious.com/recipes/food/views/Pasta-Al-Pomodoro-365186 This version is a little more involved and uses fresh tomatoes: http://newyork.seriouseats.com/2009/10/making-scarpetta-tomato-basil-spaghetti-scott-conant-scarpetta-meatpacking-district-nyce.html If you have the time, give both a try! Of course, you can always add meatballs or sausage to build up to a more complex dish.","meta":{"section":"Cooking","utc":"1378873099"}} +{"text":"I have to admit, I just get pretty overwhelmed in the meat section and grab what I am familiar with.","meta":{"section":"Cooking","utc":"1358005525"}} +{"text":"Depends on the curry. Quite a few traditional recipes call for sugar, or some sugar variation.","meta":{"section":"Cooking","utc":1463122433}} +{"text":"Yes, but cool it first, and you might really want to dilute it with another oil in a different container for the mayo specifically. It's pretty potent stuff (I got a cute little squirt dispenser for mine and just a little will do ya in ramen, for example). Full strength might just be ridiculous. If that's asking too much you can always make a hot sauce (or buy one) and blend it with your homemade mayo.","meta":{"section":"Cooking","utc":1544813583}} +{"text":"Which recipe is that?","meta":{"section":"Cooking","utc":1537819547}} +{"text":"how are you combining the ingredients, maybe try using more butter and whipping or creaming it, then slowly add powdered sugar and cinnamon - check out a recipe for buttercream frosting and use that as a bit of a base and improvise from there?","meta":{"section":"Cooking","utc":"1398148761"}} +{"text":"one time i picked up a hitchhiker in canada, and had him drive cause i was tired. the rental car was fast smooth and quiet, and he thought he was going 100 kph, but it was mph.","meta":{"section":"Cooking","utc":"1421641088"}} +{"text":"Wisconsin; a very well made Mac and Cheese or Booyah.","meta":{"section":"Cooking","utc":1563826175}} +{"text":"I have both LeCeuset and Enamel Lodge, and there's really no real difference between how they cook. The finish on the LeCreuset is much better, my lodge pan has two chips on both of the handles. I've got one LeCreuset pan thats over 10 years old and has no chips. If it was one chip I'd say it's just bad luck, but two chips in two different spots, leads me to believe there is a quality difference.","meta":{"section":"Cooking","utc":"1432153872"}} +{"text":"Agreed - it's very often 2-4 dithiapentane (die-thigh-a-pen'-tane) which is the major aromatic in truffles, but leads to a very overpowering flavor. if you're looking for truffle flavor, best to use real truffles - they're expensive but you can make do with flash frozen ones, they last forever and a little goes a VERY long way.","meta":{"section":"Cooking","utc":"1364663191"}} +{"text":"I work in a deli and seriously all we do is season them with a rub and toss them in the rotisserie. I have burned myself so many times on that stupid machine. \ud83d\ude02","meta":{"section":"Cooking","utc":1520225064}} +{"text":"> If you need to buy $30 worth of ingredients for every recipe because your fridge/cupboards/pantry are empty But then your pantry will be stocked so future meals will be cheaper.","meta":{"section":"Cooking","utc":1555389601}} +{"text":"Congrats on your move! I think I've got a couple of tips :) Here's a video for 4 different ways to prepare your eggs: https://www.youtube.com/watch?v=aIZNHQC01K4 And a ton of different egg recipes to spark your creativity: https://www.bonappetit.com/recipes/slideshow/egg-recipes and https://www.tasteofhome.com/collection/best-egg-recipes/ As for having a college budget, I recommend making lots of frittatas or quiches. Those can last you over a couple days, and you can put a variety of ingredients in there depending on what you have! Bacon, ham, cold cuts, veggies, potatoes, make your own flavor combos: https://www.tasteofhome.com/collection/frittata-recipes/ When you want to start cooking with wine, I highly recommend using red wine for your meats, and white wine for chicken or fish. You can also tackle that vanilla extract any time you want, it can be pretty cheap and adds loads of flavor. One small bottle of that stuff will last you a long time. You can make yourself pancakes, or even muffins and scones to last you over the course of the week. You could even do something like a quick bread, like banana bread, blueberry bread, chocolate chip bread: http://www.midwestliving.com/food/breakfast/sweet-bread-treats/?page=5, they'd be great with some coffee or tea for breakfast. When it comes to cheap ingredients, I recommend Struggle Meals by Tastemade on Youtube! You cold also make chili or cold pasta salads which can be cheap and very versatile depending on what's available or on sale at your local store. Chili: https://www.epicurious.com/recipes-menus/best-chili-recipes-gallery Cold pasta salads: https://www.countryliving.com/food-drinks/g2365/pasta-salad-recipes/ You could also make tacos, burritos, burrito bowls, fajitas, and quesadillas if you're into that type of cuisine! They're all very versatile: https://tasty.co/recipe/weekday-meal-prep-chicken-burrito-bowls and https://www.tasteofhome.com/collection/quesadilla-recipes-quick-dinner/ Asian inspired meals could be fun too, like teriyaki chicken, beef and broccoli, sweet and sour chicken, orange chicken, all of these can be served with a side of jasmine rice. Get creative and have fun with it! Hope that helps a little!","meta":{"section":"Cooking","utc":1564267781}} +{"text":"I don't eat crawfish or shrimp, so yeah, personally neither of these things would really be on my radar much anyway. But I have lived in North Alabama for about 2/3 of my life and Lower Alabama for the other third, and definitely experienced the crawfish boil culture in \"LA\".","meta":{"section":"Cooking","utc":1564110068}} +{"text":"I think it was S&P, paprika, chili powder, onion and garlic powder. About how long per side? AC vinegar and veg oil (ran out of olive oil)","meta":{"section":"Cooking","utc":1505072177}} +{"text":"To bread?","meta":{"section":"Cooking","utc":1519686125}} +{"text":"How is that wasting food? I want to cook with fresh ingredients. If the store doesn't even want to sell it after that date then I sure as hell don't want to cook with it.","meta":{"section":"Cooking","utc":1558453759}} +{"text":"Yum!! Thanks!","meta":{"section":"Cooking","utc":1471315304}} +{"text":"Also, if there's an Aldi anywhere near you they have super cheap food","meta":{"section":"Cooking","utc":"1420324266"}} +{"text":"Thanks","meta":{"section":"Cooking","utc":1563826634}} +{"text":"I've done that several times grilling using a cast-iron grill. Thing is, someone had the bright idea of fitting an underpowered extractor and put the smoke detector pretty much right above the hob. Those two factors mean grilling can be challenging.","meta":{"section":"Cooking","utc":1523636819}} +{"text":"Utah fry sauce is just ketchup and mayo with a touch of thousand island.","meta":{"section":"Cooking","utc":1472526952}} +{"text":"http://www.theguardian.com/lifeandstyle/shortcuts/2015/feb/18/spice-horsemeat-be-warned-allergic-to-nuts It's written from a UK perspective, and it's the last paragraph that's most relevant. >It\u2019s unclear whether the spices in this recent recall have been deliberately contaminated or if poor management of the supply chain is to blame. Professor Elliott says 2014 saw the failure of the cumin crop, \u201ccausing demand to outstrip supply\u201d \u2013 so it is possible the spices were cut with ground almond or peanut shells.","meta":{"section":"Cooking","utc":"1424370856"}} +{"text":"Alton Brown's corn dog batter on dogs, snickers bars, carrot/celery/onion strips, thick cut bacon whatever your heart desires. Don't forget to make some slightly thinner pancake batter for funnel cake.","meta":{"section":"Cooking","utc":1477701310}} +{"text":"Kit Kat?","meta":{"section":"Cooking","utc":"1441971294"}} +{"text":"This was the only whipped cream I knew for most of my childhood. They are envelopes of powder that require you to mix it up per the directions. It was never a fluffy as whipped cream from a can now is, but it was fast and easy to have on hand and cheap. I don't buy it now because I love the pressurized cans of whipped cream.","meta":{"section":"Cooking","utc":1509547406}} +{"text":"Yea, you're right.","meta":{"section":"Cooking","utc":1531627172}} +{"text":"Basil my friend","meta":{"section":"Cooking","utc":"1435376004"}} +{"text":"Red beans and rice. White rice, kidney beans, celery, bell pepper, and onions are all cheap. Besides that all you need is salt and you can buy packets of ham seasoning if you don\u2019t want to spend money on meat. You can make very large portions that last a while. Bell pepper is the most expensive thing on here and you could not include it if you want. Edit: and you need some cooking oil but I\u2019m assuming you have that!","meta":{"section":"Cooking","utc":1533265931}} +{"text":"If you eat three times as much of something with half the fat, you'll get fatter.","meta":{"section":"Cooking","utc":"1410306583"}} +{"text":"Buy once, cry once. I've been living by this philosophy for years now and never knew there was a phrase for it!","meta":{"section":"Cooking","utc":1481427102}} +{"text":"That's what I do with any bread of ours that goes stale, lay it out to dry, then grind it with a drum grinder and a fine grind drum.","meta":{"section":"Cooking","utc":1529958285}} +{"text":"The author also has a Game of Thrones cookbook as well.","meta":{"section":"Cooking","utc":1509980163}} +{"text":"I only use the microwave after 10pm. Before that I still have enough \"giveadamn\" to get out a skillet, use butter, and do it the right way.","meta":{"section":"Cooking","utc":1455806055}} +{"text":"I would probably try to use it within a few days if refrigerated. Normally, I portion my homemade stock into jars (old pickle jars and whatnot) and freeze until I need them.","meta":{"section":"Cooking","utc":1546547776}} +{"text":"To a certain extent repeating what others have said, but all summarised in one convenient place, Felicity Cloake specialises in testing different recipes to find the \"perfect\" version. Her bolognese is unreal http://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/25/how-to-make-perfect-bolognese - takes a while but totally worth it. Try any of her recipes and thank me later","meta":{"section":"Cooking","utc":"1435281558"}} +{"text":"i usually use a mandoline on top of a bowl","meta":{"section":"Cooking","utc":"1339431761"}} +{"text":"I wasn't following one specific recipe, I was just reading through several to try and get the gist of what's important. Here are some I was referring to: http://rasamalaysia.com/thai-green-curry-recipe/2/ https://www.bbcgoodfood.com/recipes/3235/thai-green-chicken-curry http://www.jamieoliver.com/recipes/chicken-recipes/thai-green-chicken-curry/ I'm going to cheat and use a pre-made paste, but I have some birds eye chillis ready if it needs to be hotter.","meta":{"section":"Cooking","utc":1487783081}} +{"text":"my mom buys really expensive coffee, brews it ahead of time, and then microwaves it on a per cup basis","meta":{"section":"Cooking","utc":1560358226}} +{"text":"It makes me really happy that you talk about baking on your cake day. Sort of a poetic fallacy.","meta":{"section":"Cooking","utc":1539583157}} +{"text":"Swift!","meta":{"section":"Cooking","utc":1561399916}} +{"text":"I've also heard that's where most of the flavor is","meta":{"section":"Cooking","utc":1480518800}} +{"text":"Good point! I'll have to keep an eye out for big sales!","meta":{"section":"Cooking","utc":1451261675}} +{"text":"Use the claw grip! A week and a half ago I forgot to use it and my left hand is still too fucked up to play guitar.","meta":{"section":"Cooking","utc":"1365655355"}} +{"text":"Huh. Apparently it is an APA, although the distinction between IPA and APA is a bit fuzzy to me. From what I can tell, APA use American hops as opposed to European ones, but does that mean a hop forward pale ale brewed with NZ hops isn\u2019t an IPA either? But I feel you, man. There are a lot of styles I wish more brewers in America would get into. Like schwarzbier.","meta":{"section":"Cooking","utc":1544942070}} +{"text":"Hey that's great! Glad we were able to help! \ud83d\ude00","meta":{"section":"Cooking","utc":1488111828}} +{"text":"Boom. Took the words right out of my fingers.","meta":{"section":"Cooking","utc":1531450830}} +{"text":"fewer* Sorry, pet peeve.","meta":{"section":"Cooking","utc":1462474860}} +{"text":"I use OneNote. I created a Recipes notebook. It has a web clipper as well as ability to print to a Notebook.","meta":{"section":"Cooking","utc":1484158019}} +{"text":"A sandwich, obviously.","meta":{"section":"Cooking","utc":1539481189}} +{"text":"Most people use the \"pre cooked\" hams at the store. I do agree with the suggestion of getting a smoked ham from the butcher, but a smithfield from the store will be fine. Since it's already cooked, you're really just trying to reheat it. I tend to go very traditional with mine pineapple ring with a cherry in the center, use a toothpick to hold them in place. Pour the marachino cherry juice over the top. You can add brown sugar, too. I feel like they can get tried out easily, so I usually do mine at 300*F at the most. It's usually 15-20 minutes per pound. I like to put a seperate dish with a good amount of water in the oven with the ham, so that it keeps the environment moist.","meta":{"section":"Cooking","utc":"1417641192"}} +{"text":"It's not \"can't stand him\" for me, but he did rub me the wrong way in the latter episodes of Good Eats and in some of the other stuff he's done. He was in an episode of \"The Hot Ones\" last year, and he acted like a bit of a dick, TBH.","meta":{"section":"Cooking","utc":1559579344}} +{"text":"Cool! Seems like a ton of fun!","meta":{"section":"Cooking","utc":"1378845352"}} +{"text":"Cookbook : Add 1 tbsp unobtainable ingredient (can be found at most grocery stores) Me: Wanna bet?","meta":{"section":"Cooking","utc":1562834539}} +{"text":"Given the type of kitchen I work in, corporate business dining, we have a LOT of freedom to do what we want and experiment with foods and flavors. That being said, I can experiment with ingredients I wouldn't dare buy for myself at home. It's amazing really. So because I have all of this freedom at work I don't bother doing anything extraordinary at home usually. Plus, it's just me so there's no need to. Usually a can of pasta sauce, a pack of ground beef, and some noodles and I'm happy.","meta":{"section":"Cooking","utc":1521247904}} +{"text":"They offer gift wrapping","meta":{"section":"Cooking","utc":"1445153754"}} +{"text":"I roast a lot of veggies. The trick is high heat and roast 'em fast. So, I heat up the oven to 500F with the pan in it, then put the veggies on the pan (they'll sizzle and it's awesome), place in lower half of oven, turn it down to 450F and roast for 10-15 minutes, depending on the type and amount. I also always use convection and it does make a difference because it helps move away the moisture from the surface of the vegetable - that's what keeps them soggy. &#x200B; Haven't found a vegetable that this doesn't work for yet.","meta":{"section":"Cooking","utc":1556327872}} +{"text":"Came here to say, \u201canything Indian\u201d","meta":{"section":"Cooking","utc":1526940935}} +{"text":"Seafood pasta w/scallops, shrimp, butter garlic sauce. Easier would be pepper and onion burgers on buns with mayo and ketchup. Hmm what else. Tuna green bean casserole with elbow noodles. Shepherds pie. Meatloaf. Sharp cheddar mac and cheese with pork/chicken hotdogs and broccoli. Sliced up grilled chicken or preferably meatballs from Amatos or any sub joint, in putenesca sauce over angle hair w/homemade garlic bread on the side.","meta":{"section":"Cooking","utc":1470086068}} +{"text":"at first i thought it needed music too, but then i grew to really like the silence! it definitely adds a certain something. not to mention, keeps with the whole \"Silently\" thing haha.","meta":{"section":"Cooking","utc":"1342697241"}} +{"text":"Make a meyer lemon shrub! I did this with my home-grown meyer lemons last year. I didn't really like the recipe I used so I don't have a particular one to link to but you can google around. I plan to try again this year when the new batch of lemons ripen (I have a whole bunch of hopeful looking green ones right now). Key is to use high quality vinegar.","meta":{"section":"Cooking","utc":1471316994}} +{"text":"Don't use fresh tomatoes unless you get them from a reliable source, like a farmer's market you trust. Otherwise use canned, since canned tomatoes are picked ripe. Supermarket tomatoes tend to be picked and shipped green, then ripened via exposure to ethylene gas. They don't develop the flavors they would on the vine. If you do get fresh tomatoes, they take a very long cook time due to all the water. My mom grows her own and they are delicious, but she freezes hers before turning them into tomato sauce. It removes a very large percentage of the water without much effort or energy. You can even give them a squeeze at that point if you want them really dry for a dish. Regarding the blandness, you should add more umami ingredients. Mushrooms, worcestershire or other fish sauce, or even straight up MSG are good options. It's a salt as well, but a different type than NaCl. If you want a slightly sweeter sauce, you can add a finely grated carrot. It essentially dissolves into the sauce.","meta":{"section":"Cooking","utc":1553624119}} +{"text":"Not to be confused with \"cream of coconut\" which is a sweet syrupy thing used for cocktails.","meta":{"section":"Cooking","utc":"1374941313"}} +{"text":"I would say yours is hard 4/5 pure cause you did the kerrygold, best decision ever. I Cook my grilled cheese on a pan with kerrygold and put fresh grated red cheddar with a little Gouda an then big slices of tomato, SERIOUSLY elevates it Edit; using fresh baked sandwich bread makes it even BETTER","meta":{"section":"Cooking","utc":1555441323}} +{"text":"No.","meta":{"section":"Cooking","utc":"1359837814"}} +{"text":"Reason #2937 to hate my uni supplied electric hot plates.","meta":{"section":"Cooking","utc":"1436650372"}} +{"text":"Yeah, tuna and cheese is nasty, but then the fact that it's then warmed? Yikes.","meta":{"section":"Cooking","utc":1554139693}} +{"text":"I hope you didn't take that in a way I didn't intend! I don't mean that you should have equal parts oil, egg and breadcrumb, I mean that you should stick to what the recipe says for those materials if you want it to come out right. Those ingredients are what make up the texture of the cake and keep it from falling apart.","meta":{"section":"Cooking","utc":"1330622604"}} +{"text":"Who, what, when, where, and why am I not eating this right now?","meta":{"section":"Cooking","utc":"1331503017"}} +{"text":"Tomato Soup. I've made it myself. I've been to Panera. I've been to expensive restaurants. I've had it homemade by an Italian woman (ex-gf's mother). I've had Campbell's Tomato Soup. &#x200B; The only time I actually enjoy it is Campbell's Tomato Soup. Panera it is not smooth, with pulp in there. Expensive restaurants actually use less tomato and more water and flour to thicken it and cheap out. My ex-gf's mom's was the best, but time consuming to make from scratch (12 hours). &#x200B; And in all, I can buy it close enough to home made for about $1.69 at Kroger. Campbell's Tomato Soup, Homemade, or I don't eat it. &#x200B; Also, Salsa. You think it's great to chop up the onions and tomatoes and blah blah blah, but really the store bought is always better. &#x200B; Also, I hate to rain on homemade pasta but the dried out is always so much less time consuming and stores better. And there is no difference in flavor or texture if you spend just a dollar more. I hate making a half pound of pasta only to use a quarter.","meta":{"section":"Cooking","utc":1546544604}} +{"text":"It may seem daunting but its actually a fairly easy thing to make as long as you follow the recipe and be careful as to not scald the cream (boil) which isn't too hard as long as the heat is on very low! The hardest thing I thought was taking the ramekins out of the bain marie!","meta":{"section":"Cooking","utc":1478880372}} +{"text":"Wait do you bake the pizza first then change to broil? From your comment it seems its already on broil when you first put the pizza in","meta":{"section":"Cooking","utc":1459369344}} +{"text":"I think even the clueless college student can PB&J.","meta":{"section":"Cooking","utc":1491091070}} +{"text":"So far I agree with all of the other suggestions. Maybe a couple others may include a few matching serving dishes/platters and/or cake plates. These can be expensive, though not nearly as expensive as a stand up mixer, which is always great. How about some new quality dish towels and pot holders? Some really nice place mats for the table? A high quality candle stick holder with a bunch of quality candles. I definitely like the vacuum sealer idea with a whole bunch of vacuum seal bags.","meta":{"section":"Cooking","utc":1552148900}} +{"text":"Julia Child: The French Chef - Your Own French Onion Soup https://www.youtube.com/watch?v=dw0Ij1Fxgq4","meta":{"section":"Cooking","utc":"1408727204"}} +{"text":"That's fair I suppose. So if I want to be a more 'active cooker' should I just go ahead with the pressure cooker? Is there anything (besides bread and soups) that would be better made in a dutch oven? Specifically meat-based dishes (where it's mainly just meat + spices with vegetables and rice).","meta":{"section":"Cooking","utc":1493676644}} +{"text":"Just don't tell your Indian friends. They will scold you for Campbells.","meta":{"section":"Cooking","utc":"1436590373"}} +{"text":"I collect antique and odd cookbooks and I really love seeing things like this. The amount of information in old cookbooks was pretty amazing. I'm just an okay cook and like trying new things sometimes, but I actually just enjoy reading them more than anything.","meta":{"section":"Cooking","utc":1514142976}} +{"text":"Sorry! I wanted to explain each picture and what was going on in them.","meta":{"section":"Cooking","utc":"1424300021"}} +{"text":"Ha, yeah we discovered the eating them.","meta":{"section":"Cooking","utc":"1351140059"}} +{"text":"Pancake mix I freeze. Prevents meal worms, flour too.","meta":{"section":"Cooking","utc":1507130101}} +{"text":"Thanks. Next question, what's hominy?","meta":{"section":"Cooking","utc":"1356114305"}} +{"text":"Correct, First In First Out is the rule for most places that deal with perishable foods.","meta":{"section":"Cooking","utc":1504843674}} +{"text":"I like to add veg to pasta sauce, so I'll cook down some mushrooms and then add the ingredients to make a marinara so it ends up a \"mushroom pasta sauce\". I do the same thing with zucchini, cook them down and then add ingredients to make a marinara and it's a \"zucchini pasta sauce.\" they end up tasting completely different, even though they have many of the same ingredients.","meta":{"section":"Cooking","utc":1512603914}} +{"text":"Cocaine","meta":{"section":"Cooking","utc":1550667378}} +{"text":"It sucks after about a week","meta":{"section":"Cooking","utc":1451982598}} +{"text":"In any recipe that uses nappa cabbage.","meta":{"section":"Cooking","utc":1466370069}} +{"text":"Piggybacking off this to ask: what long cooking projects are suitable for hot weather when you don\u2019t want to turn on the oven or have a pot bubbling along all day (that season runs 4-5 months where I live)? Bao and dumplings are a good fit, what else?","meta":{"section":"Cooking","utc":1524154076}} +{"text":"This is something I didnt realize as well.","meta":{"section":"Cooking","utc":1563224120}} +{"text":"There is a wonderful book by Tommasso Marinetti called the Futurist's Cookbook. Also maybe squid-ink risotto would be fitting. I've seen some artists use silver food paint on squid tentacles that looks out of this world.","meta":{"section":"Cooking","utc":1453742498}} +{"text":"Pleased to meet ya, sir!","meta":{"section":"Cooking","utc":"1344818091"}} +{"text":"I also have a large tub of plain Greek yogurt and here are few things on the menu this week at my house: Skinny Chicken and Broccoli Alfredo and Quick Cod Cakes and Tangy Red Pepper Sauce. I have made the Alfredo sauce and it is quite good.","meta":{"section":"Cooking","utc":"1360172703"}} +{"text":"Fair point.","meta":{"section":"Cooking","utc":1532128158}} +{"text":"Dill pickled baby corn is a fave of mine!","meta":{"section":"Cooking","utc":1494031369}} +{"text":"I know this thread is about being cheesy, but don't be afraid to add some bacon. Nothing like some sweet bits of pork fat floating around in a delicious cheesy sauce.","meta":{"section":"Cooking","utc":"1355419423"}} +{"text":"Definitely Onion, we add onions to literally everything!","meta":{"section":"Cooking","utc":"1447888400"}} +{"text":"Honestly I would not start with baguettes. Shaping and baking them can be very frustrating for a beginner. I think you'll be happier if you go with a pan loaf. I think /u/anonanon1313 has the right idea. So: 1000g bread flour 700g water, cold* 20g salt 20g instant** yeast Mix (sorta making up times here but it should be close): Low speed for 5 min (to mix ingredients) High speed (4 or 5 on my kitchenaid I think) for another 5 min or so until the dough is nice and stretchy and smooth. Remove from mixer, put in lightly oiled container, cover, let rise until doubled, 1-2 hours. Divide into two pieces. Then follow THIS VIDEO for the rest. King Arthur is a great resource. And there you go! *The mixer is gonna heat your dough up, end goal is 75-80 degrees F if you want to get scientific about it) **Do yourself a favor and buy instant yeast, not active dry. Honestly I have no idea why anyone uses active dry, literally the only difference is that you have to dissolve AD in water first while instant you can just toss in the mix.","meta":{"section":"Cooking","utc":1494072116}} +{"text":"Dude you need to eat a vegetable","meta":{"section":"Cooking","utc":1488049775}} +{"text":"I think that that's usually more of a misting thing though, but don't quote me on that.","meta":{"section":"Cooking","utc":"1353428521"}} +{"text":"Nice to see that kind of dedication in learning to cook. I wish my GF was so enthusiastic about it (._.)","meta":{"section":"Cooking","utc":"1334880190"}} +{"text":"As long as a magnet can stick to the pot you can use it on your induction plate :)","meta":{"section":"Cooking","utc":1493488417}} +{"text":"Soft boiled eggs with soy sauce and drop of sesame oil is amazing.","meta":{"section":"Cooking","utc":"1433142128"}} +{"text":"So you were a thief","meta":{"section":"Cooking","utc":1556821283}} +{"text":"find these interesting but they are more specific to particular subjects. chinese noodle/pasta making - like egg noodles, rice noodles, fettucini, etc learning about meat, how to break down a chicken and fish (filleting, portioning, carving, deboning), types of protein, types of cuts. high grade, low grade, cooking style suited for that cut of meat. learning about your equipment (types of pot and pans, types of knives, cutting boards, simple metallurgy, how to clean, how to maintain) how temperature affects food, and temperature control like oven (180c baking, 200c roasting, 250c grilling). understanding meat temperatures, and cooking techniques like sous vide, simmering, boiling, grilling, mallard reaction, etc. flavouring, understanding sweet, salt, bitterness, sourness and umami. but also learning how to use spices and herbs. basic recipes that everyone should know (omelette, beef stew, salad, and pasta)","meta":{"section":"Cooking","utc":1489626434}} +{"text":"Exactly. I\u2019ve never had a dry well-done steak in my life.","meta":{"section":"Cooking","utc":1545938609}} +{"text":"The biggest species of salmon is the Chinook, which can weigh as much as a hundred pounds.","meta":{"section":"Cooking","utc":1515374966}} +{"text":"I never liked potato salad until I had one that mixed mustard and mayo in it. The mustard really makes it better.","meta":{"section":"Cooking","utc":1531979139}} +{"text":"I tried to get a friend to try them and they were weirded out. So I hate mushrooms and you\u2019re suggesting I buy really really expensive ones? Well yes, but they taste a lot different than the ones you\u2019ve been eating!","meta":{"section":"Cooking","utc":1562274437}} +{"text":"Being cold and skiing is also a good recipe.","meta":{"section":"Cooking","utc":1560810396}} +{"text":"Have a look at these over at Menu in Progress 2010 Chile de Arbol Paste 2013 Taco Shop Hot Sauce Recipe Revisited makes enough for 8 oz squeeze bottle 2011 Salsa Verde . . all about the green","meta":{"section":"Cooking","utc":1476120217}} +{"text":"Crispy chicken with garlic and leeks, this is a pretty rough recipe so feel free to substitute where needed, also as a bonus this is pretty cheap to make and great for sharing with friends as a dinner party main. chicken thighs (bone in, skin on) garlic cloves 2 leeks (white parts sliced into circles, rinsed well and drained) Chicken stock Fresh thyme Fresh or dried oregano Salt and pepper Add some oil to a large pan, place the chicken in skin side down until brown and crispy, flip and lightly sear the other side, remove from pan and set aside. In the same pan melt some butter and add the leeks, sweat for a minute then add the garlic and saut\u00e9 until soft (season with salt and pepper). Place the chicken back in skin side up, pour in the chicken stock leaving the skin exposed, sprinkle with the herbs and simmer until chicken is cooked. Adjust the seasoning as needed and serve with crusty bread to soak up the liquid and garlicky leeks.","meta":{"section":"Cooking","utc":1548837807}} +{"text":"Do you ever want you taste the food too?","meta":{"section":"Cooking","utc":1528250839}} +{"text":"I do enjoy a good meat an potato pie. Or a good steak pie =) I generally prefer shortcrust pastry as oppose to puff pastry =) How about yourself?","meta":{"section":"Cooking","utc":"1331196375"}} +{"text":"My father in-law makes the best hot sauce on the planet made with home grown peppers. It\u2019s so hot it will burn your face off and I love it. I brought it to my moms for dinner. My mom though it was pasta sauce and dumped a whole jar. My father in law past away in February. I have a quarter of a jar left :(.","meta":{"section":"Cooking","utc":1562894118}} +{"text":"Yeah, but they may well buy the stuff and then find that the third party ships it and customs confiscates it.","meta":{"section":"Cooking","utc":1552527544}} +{"text":"Totally.","meta":{"section":"Cooking","utc":"1422678822"}} +{"text":"Yeah. Stupid budget. Something about gotta have enough money to pay bills and food each month. Don't have a rainy day knife fund...yet.","meta":{"section":"Cooking","utc":"1358784882"}} +{"text":"I like to swap western flavours with Asian flavours in pasta. For example. When I make clam pasta I replace the white wine for sake and fresh chilli with fermented chilli. Then add a spoonful of miso paste to the mix at the end along with butter for richness.","meta":{"section":"Cooking","utc":1464082957}} +{"text":"you're fine...... nearly all cases of botulism involve improper home canning, where the veggies are heated in a sealed anaerobic environment. Yours were just at room temp in an open bowl.","meta":{"section":"Cooking","utc":1537030436}} +{"text":"sandiwhes","meta":{"section":"Cooking","utc":1512595781}} +{"text":"Chili *verde* or *colorado*.","meta":{"section":"Cooking","utc":1452655270}} +{"text":"What brand? My phone isn\u2019t always convenient.","meta":{"section":"Cooking","utc":1544379381}} +{"text":"**What to Drink with What You Eat: The Definitive Guide to Pairing Food ...** |||| --:|:--|:-- Current|$20.83|Amazon (New) High|$35.00|Amazon (New) Low|$19.88|Amazon (New) |Average|$20.90|30 Day Price History Chart and Sales Rank | FAQ","meta":{"section":"Cooking","utc":1455039043}} +{"text":"I use a wooden spatula and a metal spatula. My wooden one is used for most purposes and the metal is used for flipping and pressing. I prefer metal over plastic because it is stiffer, thinner, and doesn't melt","meta":{"section":"Cooking","utc":"1439229531"}} +{"text":"I need braised short ribs. They turned out amazing. Never tried any spicy variation of mashed potatoes as I love garlic so much. I might try that with the next batch.","meta":{"section":"Cooking","utc":"1330734765"}} +{"text":"Vanilla smells good but don't eat it by itself","meta":{"section":"Cooking","utc":1449080911}} +{"text":"It makes me mad also. I don't have room for a chest freezer in my house, I wish I did.","meta":{"section":"Cooking","utc":"1412084927"}} +{"text":"Wear non-slip shoes \ud83d\ude42.","meta":{"section":"Cooking","utc":1557407865}} +{"text":"this seasoning blend is Great on Chicken [Roasted Chicken Rub] (https://www.copymethat.com/r/zSRfTAC/roasted-chicken-rub/) this is really good too [Rosemary and Herb Roasted Chicken] (https://www.copymethat.com/r/SRFw6bn/rosemary-and-herb-roasted-chicken/) [Skillet Rosemary Chicken] (https://www.copymethat.com/r/WiiKSvy/skillet-rosemary-chicken-all-recipes/) [Sunshine Chicken] (https://www.copymethat.com/r/XOuGH6l/sunshine-chicken/)","meta":{"section":"Cooking","utc":1540917538}} +{"text":"Not sure what happened in your case, but FWIW I made this recipe a few weeks back and it was super delicious: http://www.killerpickles.com/spicy-sauerkraut/","meta":{"section":"Cooking","utc":1449470264}} +{"text":"Metal bowl or plastic?","meta":{"section":"Cooking","utc":1533228997}} +{"text":"Have you tried bocconcini? It's just small fresh mozzarella balls. I use them on pizza and never seem to have an issue with sogginess but I'm also not sure how you're making your pizza which is likely very different. I imagine the greater surface area means they dry out in the oven and melt more readily. How are you putting the mozzarella on the pizza? Grated? Sliced? Chunks?","meta":{"section":"Cooking","utc":1550506673}} +{"text":"California + Southern. California's traditional style of food is really heavy on fresh, local produce with influences from Central America and Asia. Name a fruit or vegetable, and odds are good we grow quite a lot of it from broccoli to garlic to walnuts to plums to almonds to spinach. All of that ends up in our local food, oftentimes raw. We're not just In-n-Out Animal-Style tacos with avocado, we're the produce section of the continental United States. Southern food, on the other hand, is all about the fusion of many different cultures, from West African to French to Italian to Native American, with sub-types like creole and floribbean. Barbecue from Native Americans, okra from Africa, fried meats, cooked vegetables, butter, beans, and spices are all big parts of Southern traditional cooking. California is, in my experience, more about fresh ingredients, while Southern cooking, again in my experience, is more about the classic recipe and process. What would this look like? Grill up chicken thighs in spice rub and sauce until they're crisp, sweet and spiced on the outside and fall-apart warm on the inside. Combine this with Monterey jack cheese, saut\u00e9ed red bell pepper and zucchini, grilled corn, black beans, and roasted pumpkin seeds inside a traditional tortilla. Bam: fusion chicken quesadilla. Salt and pepper some cube steaks, drop in flour-pepper-paprika-cayenne-cilantro dry mixture, then milk and eggs mixture. Fry in peanut oil until golden brown, then leave to drip. Meanwhile, combine sweet red chili sauce, tamarind, minced garlic, fish sauce, grated ginger, lime, and a little Sriracha into a sweet and spicy sauce. Cut up the chicken-fried steak into strips, and put over a salad of edamame, baby kale, carrots, red and yellow bell pepper, cilantro, green onions, and peanuts, then coat with the Thai chili sauce. Bam: chicken-Thai steak salad.","meta":{"section":"Cooking","utc":1534090893}} +{"text":"upvoting for the buttery flaky crust","meta":{"section":"Cooking","utc":"1418318406"}} +{"text":"maybe the vinegar is altering the flavor. Id try one without just to check it. Iv never put vinegar in my poaching water.","meta":{"section":"Cooking","utc":1545240863}} +{"text":"1) knife 2) cutting boards 3) food chopper (shockingly enough) 4) instant pot 5) pans","meta":{"section":"Cooking","utc":1491178262}} +{"text":"Yup, it's a response to OP, as I'd originally intended, lol!","meta":{"section":"Cooking","utc":1509854914}} +{"text":"My wal-mart carries boneless chicken breast for 3.43/lb. my costco carries chicken at 2.99/lb. I didn't address \"loss leader\" sale chains because going to several different stores every week to try and get the sale item that week is not an efficient or enjoyable use of my time. I've done extensive comparisons of the regular prices of every single item I regularly buy at all groceries in my area, including wal-mart, sams, bi-lo, and several smaller regional grocers and by far costco comes out ahead, on average by nearly 20% ! As far as saline, the stuff I buy at costco has at most 3% water (as saline) added as part of the chilling process, but is significantly lower than many chicken products you may get from, for example, tyson chicken you get at walmart.","meta":{"section":"Cooking","utc":"1342389919"}} +{"text":"Just made sugarless cornbread yesterday for the first, and perhaps last, time. Did muffins, which turned out with lots of crispy crunch on the outside. I liked it. They keep better than a pan of cornbread too.","meta":{"section":"Cooking","utc":1523126178}} +{"text":"I used to go to a sort of 'family-owned' chain of supermarkets in semi-rural north Georgia. They knew me as the guy who bought five pounds of thick-cut 'market-style' bacon in a vacuum-sealed pack. This cost about $25 at the time and would last me about a month, maybe longer. My suggestion: Find a supermarket or butcher shop that will sell you bacon in packets this big, maybe larger. Then google ways to cook it to add flavouring. Try maple bacon, bacon pralines, peppered bacon, Sriracha bacon, honey-glazed bacon, chocolate-covered bacon [don't knock it, it works, and it's frickin' amazing]. If you can get hold of some uncured pork belly and a smoker, go get the woods you like and smoke them yourself. Or roast it with sugar and spices. However you cook it, you cannot go wrong with pork belly. God gave us pork belly to remind us we are loved.","meta":{"section":"Cooking","utc":1504935538}} +{"text":"Cannabis is illegal where I live... but imagine just using the stalks and stems in your smoker?! ..","meta":{"section":"Cooking","utc":1461246878}} +{"text":"Well, the \"lots of calories\" part is actually kinda a **huge deal** when you're struggling to find calories. Also, brains take large amounts of calories to exist. And even if you just Google search for the nutrition value of a grain, you'll see it's *way* more than just \"a bunch of calories.\" Protien, carbs, fats... You need *all* of those. There is a reason so many cultures have survived on bread. Do modern processes do this any justice? No, it doesn't. If you're experience with \"grains\" are surgery cereal and wonder bread, then no wonder you see no value in it - all the nutrition is wiped out from it and has to be added back in. But you can make bread the real old fashioned way that has been around for nearly every civilization. Water, flour, and time (yeast from the air/flour).","meta":{"section":"Cooking","utc":1457076670}} +{"text":"I left some plums out on the counter over just a long weekend, if memory serves. So many fruit flies.","meta":{"section":"Cooking","utc":1528259150}} +{"text":"There's a considerable difference between Mortons Kosher and Diamond Crystal Kosher. I always over salt a bit when I go back to Mortons because I can't find DC.","meta":{"section":"Cooking","utc":1564532073}} +{"text":"Delicious and not nearly as scary as they seem. Although I agree with the other comment, upgrade your game and make your own puff pastry.","meta":{"section":"Cooking","utc":1539875704}} +{"text":"I think a lot of them just have a large amount of habeneros cooked down over a long period of time. That's how you pack heat into a sauce. You could probably kick up any recipe that has them by adding more and cooking them till they're nothing. I've also seen scotch bonnets used to make pretty amazing burn-your-face off hot sauce, but you have to be careful with those. I don't want to go near any sauces you've used on BBW.","meta":{"section":"Cooking","utc":1498168111}} +{"text":"Chris Morocco definitely sounds like a spy name.","meta":{"section":"Cooking","utc":1543584999}} +{"text":"Nooo the frying part makes it even tastier! Try it!!","meta":{"section":"Cooking","utc":1548987560}} +{"text":"I'm not even mad, I'm European and seeing American redditors scramble and attempting to salvage their Thanksgiving turkey is my favorite annual event on reddit.","meta":{"section":"Cooking","utc":1532674673}} +{"text":"You can't go wrong with a simple red sauce, if you want easy. If I were you, I'd switch the rice for pasta, but that's personal choice. Throw a bit of olive oil in a pan, either add some minced garlic, or smash your own cloves, whichever you prefer. Mushrooms if you like em. You don't HAVE to add onion, seeing as you have some you're already making, but if you want to go ahead. After the garlic browns a bit, and if you added mushrooms see if they've softened a tad, then throw some pureed tomatoes in there with a little more olive oil, maybe cut up the chicken and put it in here if you wish. Let it simmer for a bit just till the tomatoes heat up, then add some fresh herbs if you got em. I recommend basil, parsley, and some oregano. Hope it works out for ya!","meta":{"section":"Cooking","utc":"1358126517"}} +{"text":"I can't believe I had to come this far down to find magic eraser. I use one with simple green. Spotless.","meta":{"section":"Cooking","utc":1488944707}} +{"text":"Exactly. Multiple uses too. Haven't tried it as a breakup pasta. Hope I don't have to but I'll keep it in mind. lol","meta":{"section":"Cooking","utc":1480283580}} +{"text":"Boiled peanuts, aghjjgkjklllgh. Can't find green peanuts up here, though.","meta":{"section":"Cooking","utc":1555056011}} +{"text":"Slome of it is.","meta":{"section":"Cooking","utc":1493048094}} +{"text":"I really don't like any kind of hot coffee. The frozen stuff from fast food places aren't too bad because they are loaded with sugar.","meta":{"section":"Cooking","utc":"1431296159"}} +{"text":"White pepper. I've been cooking a lot of Chinese food recently and I never realised what a source of heat, flavour and pungency it is. If you make a lot of Soy based stir fry sauces, for example - add white pepper!","meta":{"section":"Cooking","utc":1564167424}} +{"text":"Oh damn, those mangos make it sound great. Thank you!","meta":{"section":"Cooking","utc":"1420676904"}} +{"text":"It means for the Camel meat it is in fact Australian Camel would be my guess.","meta":{"section":"Cooking","utc":"1387730058"}} +{"text":"My reading fail :)","meta":{"section":"Cooking","utc":"1422205765"}} +{"text":"Peel and chop 4 potatoes, peel and chop 2 carrots, chop 2 stalks of celery, chop 2 heads of broccoli, mince 4 cloves of garlic, grate 1 tablespoon of ginger Prep time: 5 minutes Maybe it's because I'm not a professional chef, but bullshit. Most recipes I find downplay the prep time.","meta":{"section":"Cooking","utc":1562801187}} +{"text":"This. It drives me insane when people are super picky eaters. Like everyone is entitled to hate some dishes and have food preferences, but people who won't even try things are the worst. They're like little kids who never grew up and gave anything a chance.","meta":{"section":"Cooking","utc":1490002248}} +{"text":"No way, how can you understand a recipe without understanding the ingredients, methods, variations, and trends?","meta":{"section":"Cooking","utc":1498087930}} +{"text":"burger places started figuiring out chuck is already prebalanced fat to meat and that chuck tastes good(well used muscle) makes a good burger chuck aside from a few special cuts like chuck eye are kinda tough for steaks but in burgers its dam good Even flank is getting pricey for me","meta":{"section":"Cooking","utc":1531098639}} +{"text":"Unfortunately not on amazon, but I googled it and sounds like we'll have to check it out next time we're in DC. In general do you prefer greek oils over italian?","meta":{"section":"Cooking","utc":1539297558}} +{"text":"Vermouth is great for certain dishes, like homemade Mac and cheese with gruyere! The herbal notes can add a lot.","meta":{"section":"Cooking","utc":"1336238641"}} +{"text":"I bought a Saucier pan and I love it.... An absolute must for anyone who makes sauces though you can use it as a normal saucepan too.","meta":{"section":"Cooking","utc":"1420182810"}} +{"text":"Tartiflette (a cheese, potatoes, white wine baked dish) is just amazing: http://www.bbc.co.uk/food/recipes/tartiflette_59096","meta":{"section":"Cooking","utc":1504940301}} +{"text":"Product of Peru.... yes, you're right, that's near your area.","meta":{"section":"Cooking","utc":"1370948299"}} +{"text":"Yep. Exactly. The bowl of the processor is too large to completely liquify anything. An immersion blender however might work if the OP only needs smaller quantities.","meta":{"section":"Cooking","utc":"1431196484"}} +{"text":"Two words Marco: Cast Iron. Get one the size you want, learn how to season it and care for it (Not that hard to do), It will become your #1 pan, And it will last you the rest of your life. I have a 12\" and an 8\" cast iron that are at least 15 years old, if not more. I use them 90% of time.","meta":{"section":"Cooking","utc":"1422321754"}} +{"text":"Apple sauce coconut and walnuts arent essential, I would just google any recipe and shred an entire bag of carrots. Enough that the cake part just wets the carrots enough to hold them together. I also double the ginger cinnamon and allspice amf vanilla . Idk how brown sugar and creamcheese would work as an icing, maybe melt the brown sugar w butter and fold it in? From personal exp the icing will be grainy without confectionary sugar.","meta":{"section":"Cooking","utc":1547385325}} +{"text":"Get Roma tomatoes they are meaty. And as long as you blanch them peeling is a breeze. Yum.","meta":{"section":"Cooking","utc":1556428172}} +{"text":"That's because they don't use a sauce that has been painstakingly created by the chef, most use A1 or 57 or.. even worse... ketchup. :(","meta":{"section":"Cooking","utc":1477539131}} +{"text":"Chop shallots, ginger and garlic. Cook in a little bit of olive oil. Add chopped tomatoes and broccoli. Use high heat to kind of caramelize everything. I go light on the oil because I don\u2019t like it too oily, but to your taste.","meta":{"section":"Cooking","utc":1545121240}} +{"text":"I personally feel undecided about using the mushrooms, because for me mushroom flavor tends to be more dominan. I probably wouldn't like the two textures of the mushroom and cod fish but your preparation is probably completely different than mine. I'm on a similar and different wavelength with you today because I have some cod marinating in the refrigerator. The marinade is fresh crushed tomato with salt and garlic. I'm thinking of trying out this recipe with some substitutions for the peppers: https://www.recipetineats.com/brazilian-fish-stew-moqueca-baiana/ *fixed the link","meta":{"section":"Cooking","utc":1523827914}} +{"text":"That recipe needs a little olive oil.","meta":{"section":"Cooking","utc":"1358364919"}} +{"text":"That would require typing in 61 seconds instead of just hitting the 1 minute button","meta":{"section":"Cooking","utc":"1441120558"}} +{"text":"My Grandma\u2019s potato masher...I use it for so much more than potatoes!","meta":{"section":"Cooking","utc":1529201473}} +{"text":"Matcha, def. that thing tastes like grass","meta":{"section":"Cooking","utc":1544970480}} +{"text":"Brine it, then thoroughly pat dry with paper towels","meta":{"section":"Cooking","utc":1500309518}} +{"text":"I personally find Dungeness to be the most delicious crab of them all.","meta":{"section":"Cooking","utc":1541437998}} +{"text":"Look up a recipe for lemon curd. It will have the same shiny/slimy look you're going for. You can dye it green easily. I'm hesitant to tell you to sub lemon juice directly into your recipe because I'm not certain the ratios would be the same.","meta":{"section":"Cooking","utc":1526835266}} +{"text":"Finland. Makaroonilaatikko. Just a humble but filling dish.","meta":{"section":"Cooking","utc":1543897987}} +{"text":"So my grandmother was born around the turn of last century in farmland Russia, emigrating to the US in the 20s. She was a homemaker to her 3 kids and cooked 7 course meals with piles of cookies and desserts, but had no recipes because English was her third language and \"we didn't write anything down in Russia!\" So, many of the recipes I have were dictated to my mother and used all the time in my kitchen, especially classic Jewish recipes like challah and taiglach. I do have some handwritten recipes from my grandmother and they're like works of art to me. So well loved and a clear Cyrillic influence to the writing, but honestly they're hard to read and often with vague instructions so I rarely reference them. Here are two","meta":{"section":"Cooking","utc":1514392871}} +{"text":"Thank you for all the awesome suggestions!","meta":{"section":"Cooking","utc":1547409183}} +{"text":"I heard it was french (riz au lait), but honestly I don't care. I'm not looking for a specific recipe. Just a decent simple one. And thanks, yours is pretty basic which is exactly what I was searching for. I'll try to do it tomorrow.","meta":{"section":"Cooking","utc":1546983517}} +{"text":"My first time going to a japanese restaurant after years of making golden curry for myself, I wanted to try the \"real thing\" Tasted exactly like what I made at home. Exactly. I wasn't sure if that's a win for me or a lazy restaurant haha","meta":{"section":"Cooking","utc":1546564580}} +{"text":"Some of us in Vegas respect the rest of the state. I\u2019m in a very open, rural part of the far west city. But we just wonder why we have to travel to Reno for high school state championships in the years when all the competitors are from Vegas. (And I\u2019m not saying it happens every year, it\u2019s just a long, expensive journey for us to travel to play other teams from Vegas just so 30% of the state\u2019s population doesn\u2019t get their feelings hurt.) My overall outlook on everything probably aligns more closely to you than to the folks in Vegas, so don\u2019t hate.","meta":{"section":"Cooking","utc":1563846777}} +{"text":"I would also check out some cooking magazines. \"Taste of Home\" has plenty of articles like \"6 ingredient main dishes\" and the likes. Once you feel comfortable cooking the easy stuff and want to try something more impressive, I would check out Good Housekeeping's \"Step by Step Cookbook\" http://www.amazon.com/Good-Housekeeping-Step-Cookbook-Photographs/dp/1588167607/ref=sr_1_1?ie=UTF8&qid=1396290121&sr=8-1&keywords=good+housekeeping+step+by+step+cookbook It has a ton of recipes that teach you new techniques, which are explained in the instructions. I got mine at Barnes and Nobel for $8. Hope this helps and always remember, it's not burnt it's brown.","meta":{"section":"Cooking","utc":"1396290447"}} +{"text":"I just cook what I wanna eat and if nobody wants it tough. They can make or get their own food. Usually they'll crumble and eat what I cook anyway! But OP I would love to eat your food. Don't be discouraged from cooking because of one person :)","meta":{"section":"Cooking","utc":1547709277}} +{"text":"> nd ground chili powder. I'm not pro-level enough to grind my own spices, other than pepper. I don't use cilantro in chili but I do love it for other things. The cocoa and coffee add background depth, they aren't really upfront flavors. I generally whisk some cocoa powder into some leftover black coffee from that morning's breakfast and stir it in after some of the other (beer usually) has been absorbed/cooked down. Good luck with it. I won 2nd place in the only chili cook-off I have ever entered with this chili. I cooked the beans the night before from dry, no cans, and pureed 3/4 of them to add body to the chili, and kept the other 1/4 whole. You could change that ratio if you like more whole beans in yours. I do but thought that the judges might not. Another step beyond, but still fairly easy, is to take a giant spoonful of a Mole Negro paste or something like that. I do that and a whole can of chipotles in adobo for my pressure cooker chili, and it always turns out with a way greater depth of flavor than just chili powders.","meta":{"section":"Cooking","utc":1538162626}} +{"text":"If it gives the temp, then it's on bake. Broil only has one temperature.","meta":{"section":"Cooking","utc":"1422075413"}} +{"text":"There\u2019s a great book called *The Flavor Bible* that does pretty much exactly this...","meta":{"section":"Cooking","utc":1535159903}} +{"text":"There are only 3 knives Chef, Paring, and Bread","meta":{"section":"Cooking","utc":1542657170}} +{"text":"Ironically, BBQ. Growing up the only bbq I ever got to have was undercooked chicken over coal briquettes with the shitty Kraft bbq sauce slathered and burned onto it, and because of that, I never had any interest in the multitude of varieties of the glorious Que that is available across the county. What changed my mind, my friend who convinced me to go try A.U.C.E. ribs at Sonney's, and while they were good, at this point in my life, I wouldn't eat those ribs, but they were the gateway into my current love of smoked meats.","meta":{"section":"Cooking","utc":1546403618}} +{"text":"Could be could be. I was in Madrid. But I've been to the south a half dozen times and was in the north for a month but that was a while ago and I was young and never up for breakfast.","meta":{"section":"Cooking","utc":"1439663109"}} +{"text":"I just did a Smitten Kitchen recipe the other day that was REALLY good. Every other time I've tried to do them in the oven they came out so tender they literally fell off the bone, which isn't what I wanted as I liked to be able to pick them up and eat them off the bone. These came out perfectly tender but still clung to the bone. It's a long cooking time, though, and you really do need to pay close attention to oven temp as she mentions. (I recommend an oven thermometer if you don't have one just to make sure it stays even in there. I usually have one in there, and I found the temps fluctuated a lot more at the low temps I've never used before.)","meta":{"section":"Cooking","utc":"1430427812"}} +{"text":"seriously who would eat a green apple mustard pizza that is so weird","meta":{"section":"Cooking","utc":"1432531296"}} +{"text":"You can try cooking the ketchup down to remove some of the water.","meta":{"section":"Cooking","utc":"1367792049"}} +{"text":"I chop my onions differently than most. I use my 8\" chefs knife. 6\" would also work. make sure it is sharp, and the onion COLD this helps with the burning eyes. I cut both ends off slice in half lengthwise, peel skins off, lay flat side on cutting board and slice into half moon slices the thicker the slice the larger the chop the thinner the slice the smaller dice you will get. now take the half moon slices and stack 2 or 3 on top of one another and starting at one side (flat edge facing away from you, so you are facing the rounded edge) slice across the slices to make the chopped or diced onions. Hope this makes sense.","meta":{"section":"Cooking","utc":1546189836}} +{"text":"Well done, sir. I was about to respond with a snooty post about how milkless eggs don't taste the same at all. Way to drop some science.","meta":{"section":"Cooking","utc":"1368294796"}} +{"text":"I prefer all three of them cooked as illustrated. As long as it's smoked or otherwise cured, it can be eaten raw with no ills effects.","meta":{"section":"Cooking","utc":"1427658059"}} +{"text":"The week after Easter? My favorite time in the discount meat bin.","meta":{"section":"Cooking","utc":1547404666}} +{"text":"It's worthwhile to cook the turkey dinner anyway (with just the basics and fewer sides). That way you can make soup and sandwiches the rest of the weekend.","meta":{"section":"Cooking","utc":1510897685}} +{"text":"I think the final plan is to prep them just before I leave for the train.","meta":{"section":"Cooking","utc":"1435649161"}} +{"text":"A garlic press or microplane does speed the job up, but be aware that using one will give you a more intense/harsh garlic flavour. A great trick to save time is to buy one of the vacuum packed bags of pre peeled garlic available at most Asian grocers. The taste is comparable to unpeeled garlic, (or at least close enough to be used by almost every restaurant high end or not) and stored in an airtight container with a silica packet the garlic should last a good month or so.","meta":{"section":"Cooking","utc":1451221985}} +{"text":"I do ripe plantains. They become wicked sweet and the outer sugars caramelize and form a sort of crisp exterior with an almost melty interior.","meta":{"section":"Cooking","utc":"1433354866"}} +{"text":"I've actually done this before! Defrost, then separate puff pasty from the tenderloin. Dice the meat and make a hash (meat + potatoes + bell peppers + onions, etc). Then you rebake the pastry and serve that one the side.","meta":{"section":"Cooking","utc":1532562497}} +{"text":"I have heard some people with metal fillings say acidic foods taste 'bad' to them.","meta":{"section":"Cooking","utc":"1447701604"}} +{"text":"Hate tomato juice. But a bloody Mary with bourbon is somehow delicious.","meta":{"section":"Cooking","utc":1560285321}} +{"text":"We did glop! Ground beef, onions, mushrooms, and I think a little flour to thicken it? Served over noodles or mashed potatoes","meta":{"section":"Cooking","utc":1500736803}} +{"text":"Is that allowed? Aren't there rules against transporting food like that, especially live?","meta":{"section":"Cooking","utc":1540678435}} +{"text":"I occasionally make a bad batch of French Press coffee, and I think a few things can affect the fairly fine balance of great coffee: \\- variations in your tap water \\- variations in the time/temp/amount of coffee \\- variations in your technique (especially the \"bloom\" mentioned above) I focus my process on fresh water (let the tap run, water is quite good here), the water temperature (using a quick read thermometer), and then the bloom + brew time. I don't think my hand grinder is affecting things much, but I'm almost certain that the bloom time has made a few more acidic batches of coffee.","meta":{"section":"Cooking","utc":1532371043}} +{"text":"My mom. Everything. She just can't cook. Overcooks all meat, pasta, and vegetables, is afraid of salt, thinks all herbs and spices go together, and uses those to compensate for lack of salt. It's bad. Really bad. She usually invites me over for a family dinner once a month or so, and I've started asking if I can cook because I \"have a great new recipe I'd like to try...\" every time. It's worked okay so far, luckily she doesn't actually *like* cooking so she doesn't mind giving up the kitchen.","meta":{"section":"Cooking","utc":1523459488}} +{"text":"How did you \"work it\"?","meta":{"section":"Cooking","utc":"1408477980"}} +{"text":"Bite down on a match","meta":{"section":"Cooking","utc":1546847553}} +{"text":"/r/hotsauce * /r/hotsaucerecipes * /r/HotSauces * /r/hotsaucemasterrace And of course, /r/fermentation because some of the best ones are fermented.","meta":{"section":"Cooking","utc":1538969931}} +{"text":"I say oxi clean powder and a magic sponge should do the trick","meta":{"section":"Cooking","utc":1554307106}} +{"text":"Excellent, many thanks!!!","meta":{"section":"Cooking","utc":1516746399}} +{"text":"That's definitely a good backup plan. I am going to try and avoid her for the next week or so though, until we decide whether or not we're driving out there for the holidays. It's the full court press. lol","meta":{"section":"Cooking","utc":1474385440}} +{"text":"If they're boneless and defatted, treat them like a steak. Let sit with some kosher salt and cracked black pepper for 1-2 hours in a fridge, then sear in a really hot pan for about 2 minutes on each side and serve medium rare. They go really well with plum sauce, cherry sauce, orange sauce, masala wine sauce, or just eat them straight. If they still have skin, lay a sharp knife flat against the skin, press slightly and draw the knife across. This should score a nice cut into the skin and fat, but not the meat below. Then treat as mentioned above, or roast as below. You can also trim off the fat and treat as above. If it still has bones AND skin, score as described, then steam for 45 minutes in a metal steamer. At the same time, heat up a cast iron skillet in an oven at 475 degrees F. After the 45 minutes are over, transfer skin-side down into the hot skillet and immediately place back into the oven for 7 minutes. There's a bunch more, but those are my usual prep methods. Some people really like duck skin, some folks don't. I personally don't but my dog does.","meta":{"section":"Cooking","utc":"1424402143"}} +{"text":"Came here to say this. Sounds like time for some saag paneer :)","meta":{"section":"Cooking","utc":"1447733698"}} +{"text":"As a New Yorker, I feel you on this one. One day, I'm gonna run for mayor of NYC on the platform that Manhattan Clam Chowder will henceforth be known as New Jersey Clam Chowder.","meta":{"section":"Cooking","utc":1494439344}} +{"text":"My gf and I prepare a casserole or large dish every Sunday night, which serves as dinner and makes 3-4 lunches for both of us throughout the week. We also freeze some and rotate them, so we might eat the same one 2-3 times and take one from a previous week. We generally rotate around: * Lentil dahl or variation of some lentil dish. * Lasagna or some other pasta dish. Sometimes with meat, sometimes without. Rigatoni with italian sausage is one of my favs. * Mexican casserole with beans, corn, cheese., or some combo of tex-mex inspired food that does large portions like tons of fajitas (which freeze great), or a big enchilada casserole. * Big batch of stew or curry with lots of vegetables. Basically anything that doesn't take too long to make a big batch of, is healthy and is lunchable. Of course we'll make food with leftovers sometimes during the week, but I find it better to eat a salad or sandwich (which aren't great to keep overnight) at night and take my big meal at lunch. Furthermore, IMO, it's not really efficient to spend time cooking the night before if you're not planning on making a meal out of it. If you're gonna be in the kitchen, might as well eat, right? :) Extend that, and the best way to spend your kitchen time is to prep a lot of food in advance. If you really need a quick meal to prepare as a last minute thing to make a lunch, like the other commenters said, sandwiches are the quickest. But the feeling of popping out a beautiful, warm dish at lunch that keeps you filled for the next 4-5+ hours is more pleasant.","meta":{"section":"Cooking","utc":"1429385399"}} +{"text":"Just stick them in a jar in the fridge. Eggs out of the shell can last 10 days in a jar, even un-refrigerated (boy scout camp tip). Custard uses egg yolks only, so make a big batch for dessert. Or creme brulee, if you want to get fancy.","meta":{"section":"Cooking","utc":"1407441832"}} +{"text":"I've done that too!","meta":{"section":"Cooking","utc":1468599666}} +{"text":"Yeah with the craze of insta pot it's becoming a thing. Everywhere however I see people are doing 10-13 lbs birds, we are a big family. Have a 13 qt cooker and the bird fits just trying to figure out the sweet spot time wise. Seeing most people with the 10-13 birds going for 40 minutes to an hour on the long side.","meta":{"section":"Cooking","utc":1514090232}} +{"text":"Try roasting the broccoli, tossed with garlic, oil and paprika. It's my favorite vegetable in the world because of that. The edges go crispy and smokey and it's delicious, and very different to steamed broccoli. Try replacing/exchanging the grain too - cous cous or quinoa are similar to rice, but will mix things up. Quinoa is particularly good for you (though a little pricey). And you're not far from a stir fry here either. You only need a little oil and you can add other veg too (onions, peppers etc.) You can experiment with flavors like chilli, ginger, green onion and so on.","meta":{"section":"Cooking","utc":"1381685648"}} +{"text":"I came up with a chickpea curry on the fly one night. Now I keep the ingredients on hand. Canned chickpeas, coconut milk, crushed tomatoes, and frozen spinach. Fix some rice and season well and you are off to the races. I always have fresh onion and garlic on hand, so those too.","meta":{"section":"Cooking","utc":1557461778}} +{"text":"Honey will keep pretty much indefinitely, so you can just use it as needed for sweetening over the course of the next few years. But that's boring. Make mead.","meta":{"section":"Cooking","utc":"1389204005"}} +{"text":"Yeah, the goop is where it's at!","meta":{"section":"Cooking","utc":"1406313869"}} +{"text":"There's so much to do! You can make alfredo sauces or gravies, savory breads and scones, biscuits, chowders, garlic-parmesan knots, use it as a breading for frying, fritters, galettes. You could also make pancakes, quick breads (banana bread, pumpkin bread, blueberry-lemon bread, etc.), brownies, cinnamon rolls, quiche crusts, tarts, all kinds of cookies, pies, cupcakes, etc. You've just opened a whole new world of cooking and baking :)","meta":{"section":"Cooking","utc":1564370438}} +{"text":"Here's a simple recipe I found awhile ago. Biscuits-Ingredients: 5 Cups - all-purpose flour 5 tsp - baking powder 2 TBS - sugar 1 cup - salted butter (ice cold and cubed in small pieces) 1.5 Cups - Milk 3 large - eggs (2 for dough, 1 for brushing the top of the biscuits) \u2022Bake at 400f for 15 min","meta":{"section":"Cooking","utc":1469655620}} +{"text":"For the love of flavor, at least salt them.","meta":{"section":"Cooking","utc":1497878805}} +{"text":"Chocolate chip cookies are pretty simple and kids love them, you can let them lick the spoon and eat a few chips while they're \"helping\" make them.","meta":{"section":"Cooking","utc":1512788014}} +{"text":"Have you ever tried it? Great in chili also.","meta":{"section":"Cooking","utc":1453227475}} +{"text":"Yes, if you like her shows, you'll like her cookbooks. The personality comes through very strongly in her books, too, especially my favorite one, How to Be a Domestic Goddess. Love her!","meta":{"section":"Cooking","utc":"1395015349"}} +{"text":"If you don't want to cook shit to make it then yes","meta":{"section":"Cooking","utc":1557881913}} +{"text":"The only way to get them sharp is by grinding the bevels and edge back in. Keep working on it. Out of curiosity, where were the knives all made?","meta":{"section":"Cooking","utc":1555626522}} +{"text":"blackberry pie is one of my favorites!","meta":{"section":"Cooking","utc":"1338990893"}} +{"text":"Yeah, mix up your cheeses. I'm not very knowledgeable in cheese however I've noticed an improved texture when I mixed in a bit of mozzarella with cheddar. I'm sure that there's better cheese combinations out there.","meta":{"section":"Cooking","utc":"1330641845"}} +{"text":"Spanish student in Vienna. Yeah, avoid Billa/Spar/Merkur as much as possible. I only go to Billa cuz I'm lactose intolerant and, surprisingly, they have the cheapest Soy milk (99 cents x liter) and to Spar because I like the avocados in there (because of chauvinist reasons, since one of the 'brands' in there is packaged in my home town and it's not that expensive). &#x200B; My personal suggestion is rely on Hoffer and Penny Markt, and checkout regularly Lidl, I find the chicken in there very nice, specially the quality/price ratio. They also have good discounts on Saturday, so that's nice. &#x200B; Do yourself a favour and get all the member cards of all the shops that you go more than once. Eventually, you get discounts and that always put a smile in your face. &#x200B; And well, if you are 'desperate', Lidl usually has this 'asian week' where they have asian products, and they put 5 Ramen packages at the price of 99 cents or something like that, but you'll have to be creative to work with that.","meta":{"section":"Cooking","utc":1559032995}} +{"text":"Most modern ovens shut off when the cook timer goes off. So it beeps and shuts off","meta":{"section":"Cooking","utc":1536844361}} +{"text":"Cast-iron stove top grills are available in many shapes and sizes. You can get them with the grill ridges and everything. Even a regular, well-seasoned cast iron pan works fantastically for searing steaks (and oven finishing!) Do some research on how to season cast iron and you absolutely cannot go wrong. Cast iron can be found at any thrift store and is as good if not better than anything else your can buy.","meta":{"section":"Cooking","utc":"1334870986"}} +{"text":"Not to beat this to death but, 13 minutes **at what temperature** and **how much rice to one cup of water?** And is the pot covered? For how much of the cooking process (if not all)? What's the diameter of the pot? (A larger pot will lose moisture faster than a smaller one, etc.)","meta":{"section":"Cooking","utc":1558588184}} +{"text":"how do I add the egg? that's what i've never figured out. pouring whisked egg into a pan full of veggies just seems odd to me.","meta":{"section":"Cooking","utc":"1329782117"}} +{"text":"Gluten free whole wheat pasta with red sauce. Large bowl of fresh salad full of spinach, fresh tomatoes, mozzarella, croutons, cranberries, balsamic vinaigrette, etc. Buttered dill asparagus Steamed gluten free white rice with yummy tofu and savory sauces. Gluten free garlic bread","meta":{"section":"Cooking","utc":1521356599}} +{"text":"When the stock cools, you can simply grab the solidified fat much like clarified butter after it's solidified","meta":{"section":"Cooking","utc":1451450462}} +{"text":"To be more pedantic it's not just grilled bread, it's supposed to have oil/garlic on it :)","meta":{"section":"Cooking","utc":"1377665635"}} +{"text":"I haven't bought mayo in years. I used to use a food processor, it was a bit of a pain due to the cleanup. The stick blender method made it so easy. Once you find the right size jar, it becomes your mayo jar. Wash the jar, make mayo, clean the stick blender. We're talking 5 minutes absolute maximum. Add red pepper flakes, sub some vinegar for hot sauce, add garlic powder, onion powder, cumin, hold back some oil and drizzle some olive oil in for the last few seconds; flavour combinations are endless. I've made multiple versions when I had friends over for BLTs.","meta":{"section":"Cooking","utc":1472220056}} +{"text":"I have quite a bit of experience baking bread. None of my recipes include sugar and they all use dry yeast. I just did a little research and found nothing that suggests that xylitol inhibits yeast in baking but there are a number of articles that suggest that it may affect candida so if one is prone to vaginal yeast infection it might be wise to consult a physician before going all in ;)","meta":{"section":"Cooking","utc":1491501340}} +{"text":"Yeah, but no. Tannins create the body.","meta":{"section":"Cooking","utc":1543671178}} +{"text":"Saw a few people recommend that when googling, is that safe? Steaks already rare as is. Haven't tried it before though.","meta":{"section":"Cooking","utc":1544888790}} +{"text":"I believe people like all levels of salt (and pepper) and make things with the minimum amount. People can then taste and add more to their liking if need be.","meta":{"section":"Cooking","utc":1564509162}} +{"text":"I have this guy and it doesn't take up much space in the drawer and cleans up in about the same amount of time as a knife with a brush and soapy water. I don't think that I'm more prone to cutting myself while cleaning it than I am cleaning any other kitchen implement. The cheese grater on the other hand... I have no clue how it gets me every single time...","meta":{"section":"Cooking","utc":1463603287}} +{"text":"Freaks my cats out.","meta":{"section":"Cooking","utc":1539070002}} +{"text":"Kenji of the food lab goes into a lot of detail on the right apples to use and why. He recommends Golden Delicious, Braeburn, and other referenced baking apples see the link below http://sweets.seriouseats.com/2011/10/the-food-lab-what-are-the-best-apples-for-apple-pies-how-to-make-pie.html","meta":{"section":"Cooking","utc":"1416968208"}} +{"text":"If it doesn't advertise silicone coated, it's probably not.","meta":{"section":"Cooking","utc":1500718199}} +{"text":"I don't know measurement sizes of each but what I have suits me. 1 Stock Pot, 1 Dutch Oven, 1 8\" Cast Iron Skillet (about 1\" deep), 2 Sauce Pans (1 Small, 1 Large), 1 Saute Pan w/ Lid, 1 Cast Iron Comal pan (for Tortillas) If I were to narrow my items down to absolute essentials I'd say: 1 Skillet - Obvious must have 8\" or greater; I prefer my skillets to be Iron 1 Large Sauce Pan - My large saucepan has been with me ever since leaving home and has been a workhorse in my kitchen 1 Dutch Oven - I personally went through my 20's without a stock pot and it's all because my Dutch Oven was capable of handling the majority of my needs when it came to roasting, and making medium batch sauce/soups/stews. 1 Saute Pan - This pan is one of my absolute favourties, and a must have in everyone's kitchen, it just does everything - whatever I can't do in this pan I can do in my skillet/saucepan/dutch oven","meta":{"section":"Cooking","utc":"1422315615"}} +{"text":"I might have some for you to look at. Sheet pan meals are pretty simple https://www.copymethat.com/r/l6gYGIr/korean-chicken-and-vegetables/ https://www.copymethat.com/r/FfR4QSo/sheet-pan-garlic-parmesan-chicken-and-po/ https://www.copymethat.com/r/LNYznIZ/baked-pizza-taquitos-baker-mama/ https://www.copymethat.com/r/nUiElJG/foil-pack-chicken-and-broccoli-dinner-bi/ https://www.copymethat.com/r/Wj33kaG/one-pan-orecchiette-pasta/ this one below actually bakes for 45 minutes. but you put it together the day before. https://www.copymethat.com/recipes/?sort=title&search=super+easy https://www.copymethat.com/r/8AUp6f5/smoked-sausage-and-potato-foil-packs/ https://www.copymethat.com/r/s2F2BUz/tortilla-pizza/ &#x200B; &#x200B;","meta":{"section":"Cooking","utc":1553215252}} +{"text":"I hate/love NY Times cooking. They have great recipes but more often than not they\u2019re locked. Is there a way to get around the pay prompt?","meta":{"section":"Cooking","utc":1537471983}} +{"text":"What does the vacuum seal add? Whenever I freeze stuff I just chuck it in the freezer and forget about it","meta":{"section":"Cooking","utc":1520301207}} +{"text":"Canned soup concentrate, bottled Italian salad dressing","meta":{"section":"Cooking","utc":"1342732698"}} +{"text":"I don't wash oranges or avocados.","meta":{"section":"Cooking","utc":"1382877880"}} +{"text":"If you're still struggling with basic, fundamental technique there's no better teacher than Jacques Pepin. Get his book(s) and/or watch his hundreds of videos on YouTube.","meta":{"section":"Cooking","utc":1498053335}} +{"text":"Polenta Savory smoothies (google turns up several recipes) Roasted acorn squash","meta":{"section":"Cooking","utc":1515784313}} +{"text":"> I've never even heard of adding bread crumbs to hold burgers together since falling apart burgers have never been an issue. You use bread crumbs and some eggs if you're using really lean burger or turkey or chicken, regular 80/20 or 70/30 doesn't need binders.","meta":{"section":"Cooking","utc":1509977541}} +{"text":"This summer I was experimenting with stuffed bell peppers, and I came up with sweet potato hash and sage sausage, topped with an egg and some shredded cheddar cheese.","meta":{"section":"Cooking","utc":"1419947433"}} +{"text":"I tend to grocery shop ever two days or so and eat what i buy immediately, so I only horde the bare essentials. I use Montreal Steak Seasoning alot. I keep carrots, onions, sweet potatoes on hand cause they keep for a long time. You can keep a bunch of chives goin for a while in a glass with some water. Dry stuff like flour and sugar can be kept in sealed jars for years. Also having some canned tomatoes/tomato paste can be useful if you are feeling lazy and dont want to leave the house but dont quite have enough ingredients to cook.","meta":{"section":"Cooking","utc":"1444919734"}} +{"text":">There\u2019s nothing better than frying up an egg and having it over rice and ~~harissa~~ sriracha. FTFY","meta":{"section":"Cooking","utc":1515223260}} +{"text":"yeah for a thin steak that I'd still want mid rare, I'd go with the cast iron, very hot, with a good amount of high smoke point oil and quickly sear it.","meta":{"section":"Cooking","utc":1547845424}} +{"text":"I have numerous All-Clad stainless pots and pans at home, but my go-to, non-stick, ceramic pan costs $15 from Target and it works like a charm.","meta":{"section":"Cooking","utc":1560351008}} +{"text":"Clever and cheap. I'd probably slice my hands open though.","meta":{"section":"Cooking","utc":"1428361567"}} +{"text":"I find it worth it, stainless isn't like nonstick where someone can get the hang of it the first time. I've been using stainless and finally figured out how to fry rice and I've known how to cook eggs in it for a while. Three major keys are these, never take it above medium high heat, use enough oil, and don't touch things as soon as you put them in the pan, you need to let them cook for a little bit before you move them. The crust you get on chicken breast the fond on the bottom for pan sauces and the taste your vegetables get are 100% worth the small modifications you make in your cooking habits.","meta":{"section":"Cooking","utc":1476386905}} +{"text":"Shockingly enough, I didnt speak about lynchings or exile, that is you taking something completely out of proportion. How is anything you have done thus far a valid argument? Everyone has been arguing that cherry picking is wrong, yet you still argue for taking too much. That has never been part of the discussion. She cherry picked, so instead of taking a complete item she took one thing of that item and ruined the item for others, she subbed in meat for other things no longer letting it be beef stew by cherry picking through to get just beef. If you want to comment, fine, argue the same point. You have yet to do that thus far.","meta":{"section":"Cooking","utc":1549916475}} +{"text":"insert weed joke* But really, I love making bread when I'm bored. It's a great way to kill time and it's incredibly rewarding.","meta":{"section":"Cooking","utc":1551062728}} +{"text":"Thank you :)","meta":{"section":"Cooking","utc":1564287819}} +{"text":"No it's not. At least not for the very vast majority of people. And especially not for someone who specifically asked for something affordable.","meta":{"section":"Cooking","utc":1536422873}} +{"text":"ITT ketchup hate. Man...folks are hard. Mustard below. Another note to try.","meta":{"section":"Cooking","utc":"1436602973"}} +{"text":"An even better suggestion is to get a pressure cooker like the Instant Pot. /r/PressureCooking has great info. You can cook chicken, roasts, soups, chili, dessert in minutes!","meta":{"section":"Cooking","utc":1475095361}} +{"text":"Couldn't you just have dinner parties with friends? My gf is a vegetarian, and I love smoking meat, so I just host parties and other events and use it as an excuse to fire up the smoker. The vast majority of the time we cook together at home I eat vegetarian, and it's fine.","meta":{"section":"Cooking","utc":1550774047}} +{"text":"In Australia Butternut squash is actually called Butternut pumpkin. I think it's pretty interchangeable","meta":{"section":"Cooking","utc":"1415512609"}} +{"text":"And can someone also tell me for how long should I preheat the oven?","meta":{"section":"Cooking","utc":"1445006810"}} +{"text":"caramelized onions, Munster cheese, a slice of ham, spinach","meta":{"section":"Cooking","utc":1557601910}} +{"text":"It sounds like your ratio is off and you used too much gelatin","meta":{"section":"Cooking","utc":1527589665}} +{"text":"What I love about this recipe is it tastes like it\u2019s been cooking all day under the watchful eye of my grandmother. But it takes less than an hour.","meta":{"section":"Cooking","utc":1536856267}} +{"text":"assuming these are purchased mushrooms, yeah just cook them well.","meta":{"section":"Cooking","utc":1510910841}} +{"text":"I have a ricer, but when I make mashed potatoes, I mostly use the hand masher. It is easier, more fun, and I don't mind the occasional lump in my potatoes. But if I ever have guests, I might use the ricer again, because it does a great job. I find it is a pain in the ass to work with, but the results are a perfect creamy consistency. Some say you can rice unpeeled potatoes but I tried that and it sucks scooping the potato skins out, so I would peel them first and avoid the aggravation. Whenever I use the ricer, I get scalding hot potato squiggles spurting out all over myself and the counter and it makes a little bit of a mess, but it's not that terrible. I squeeze that fucker pretty hard and it's kind of time consuming compared to just going to town with the masher.","meta":{"section":"Cooking","utc":"1359063412"}} +{"text":"Yeah. I thought so too. I was ready to read through a bunch of reviews to find more info, got lucky!","meta":{"section":"Cooking","utc":1457650918}} +{"text":"Anyone nearby have chickens? They'll devour all of it.","meta":{"section":"Cooking","utc":"1405664589"}} +{"text":"I know that. I DID let it rest before cutting. Just as much juice came out while it was resting.","meta":{"section":"Cooking","utc":1492040108}} +{"text":"I did this once and it was a lot more work than I thought, and while it did taste better, it just wasn't enough to justify not using canned pumpkin.","meta":{"section":"Cooking","utc":"1448330587"}} +{"text":"Serious question -- how do you overcook a brisket? What's the result?","meta":{"section":"Cooking","utc":"1415026229"}} +{"text":"I'm using Kenji Lopez-Alt's simple pasta recipe so it ends up being 10oz of flour to 6 eggs. Obviously it won't be exactly 10 oz everytime depending on the moisture in the air but thats probably a pretty good conversation rate to me!","meta":{"section":"Cooking","utc":1484544446}} +{"text":"Grits. - South Carolina","meta":{"section":"Cooking","utc":1563829485}} +{"text":"crab, with chicken o_O ?","meta":{"section":"Cooking","utc":"1350363530"}} +{"text":"I make a sauce that's tahini, nutritional yeast, Sriracha, and water. Goes on everything, and easy to pack in single servings for work lunches (just add water when you're ready to eat).","meta":{"section":"Cooking","utc":1561036724}} +{"text":"Latin American cuisine complements salted rice with seasoned beans and meats. Unsalted rice to me is usually bland, but I've found it is better with powerful Asian flavors.","meta":{"section":"Cooking","utc":1550716492}} +{"text":"I've tried the fanning \"trick\" and find it rather silly. There's really nothing in instant noodle broths (even good ones) that needs much cooking. It's just salt and powdered flavoring. That little bitty packet of dried out scallions? Not going to add a ton of flavor with an extra minute or two on the stove. As you say, you could just as well combine the water and flavor packets and simmer them for a minute or two before adding the noodles. But I don't think you're going to taste a difference either way.","meta":{"section":"Cooking","utc":1552235082}} +{"text":"Tacos are too versatile for me to pick one kind. I'd pick a flight of three, one traditional asada, onion and cilantro, salsa roja, salsa verde and lime. One chorizo, onion and cilantro, avocado, cotija and lime. One al pastor pork and pineapple with chiles, onion and cilantro, crema and the hottest sauce I can get my hands on. All on corn tortillas, making sure they have plenty of scorch on them.","meta":{"section":"Cooking","utc":1539288541}} +{"text":"already took the liberty or my comment above http://www.reddit.com/r/Cooking/comments/p62av/i_call_them_xanax_bananas_bananas_filled_with/c3mwrf8","meta":{"section":"Cooking","utc":"1328130898"}} +{"text":"Not anymore.","meta":{"section":"Cooking","utc":"1396674170"}} +{"text":"Just had that the other day. It was excellent.","meta":{"section":"Cooking","utc":"1365475786"}} +{"text":"No way. They accomplish so much with their gas stoves, super hot woks, and complete disregard for health.","meta":{"section":"Cooking","utc":1493185334}} +{"text":"I wanna hi-five the person who thought of, and then made, this gif.","meta":{"section":"Cooking","utc":1464643301}} +{"text":"If you like French onion soup go buy a bunch of onions and go at it. You can freeze them and caramelize them whenever you want. Keeping your knife as sharp as possible will help too.","meta":{"section":"Cooking","utc":1530241923}} +{"text":"I had a good California Chardonnay once. Once. Concannon, it was. Very lightly oaked, and nice acid to balance the clich\u00e9 tropical fruit and vanilla. I'm no sommelier; I used to work in a wine store, and assigned dollar values to everything I got to taste. Very *gauche*, I know, but I was working retail. I was poor. I would taste a wine, and declare that I would gladly pay $12, but not $15, for the bottle. If it was an $8 bottle, score! If it sold for $18 retail, take it away. I tasted some fantastic wines, but they had better be fantastic for $80/bottle retail; that was a day's pay.","meta":{"section":"Cooking","utc":1529021422}} +{"text":"My mother boiled leftover smoked Christmas ham and turkey gravy together with gallons of water for what seemed like an hour. Usually me or my father would stop her from ruining food but everyone except my mother wasn't dying of the flu at the time. It was like chewing on a shoe.","meta":{"section":"Cooking","utc":1562917848}} +{"text":"In korea, we used to mix in korean pepper flakes and used as condiment for seared and roasted pork trotters.","meta":{"section":"Cooking","utc":1453323049}} +{"text":"Lol","meta":{"section":"Cooking","utc":1488235293}} +{"text":"Thank you, I as well am so happy! And yeah I will post an update when I\u2019m there! Here\u2019s my insta: https://www.instagram.com/mat_valencia/","meta":{"section":"Cooking","utc":1521598581}} +{"text":"How do you make pickle soup?","meta":{"section":"Cooking","utc":1514544920}} +{"text":"To begin there is no such thing as \"sashimi/sushi grade\" fish here in the US. Unlike other proteins fish is not graded by the USDA or any other agency. As such one must rely upon their fish monger to know the origin and handling of his products.","meta":{"section":"Cooking","utc":1546719087}} +{"text":"You should be fine, but use a brush when cleaning, and dry well. Here's some info on safety of wood vs plastic cutting boards -- the idea is that bacteria disappear from the surface of the wooden cutting board and whatever is inside the wood eventually dies.","meta":{"section":"Cooking","utc":"1409471519"}} +{"text":"I absolutely agree that buying full-leaf, loose-leaf tea can save you money, but only if you consume tea \"normally\" - that is, you buy a bag, drink all of it, buy another bag, etc. My problem is that I end up collecting tea. I have to have a tin of spring-harvested Assam from Taiwan, another tin of summer-harvested Assam from Taiwan, a tin of Assam from India, a tin of winter-harvested Oolong from Alishan from Taiwan, a tin of spring-harvested Oolong from LiShan from Taiwan, etc so on and so forth, for just about every kind of tea. Even Gyokuro I ended up with 3 tins from 3 different farms. Not to mention the various tea paraphernalia. Because, y'know, you have to brew oolong or puerh in a certain kind of clay. It....is expensive to do it that way. And at this point it's basically a compulsion, and a small part of me wishes I had just stuck to not drinking tea and saved a thousand dollars.","meta":{"section":"Cooking","utc":"1434695508"}} +{"text":"I went to my local Kroger a few weeks ago looking to buy a pork tenderloin. They had a half dozen varieties of pork tenderloin in its own marinade, but they had no plain pork tenderloin for sale. I like to cook. I can come up with my own marinade, thank you. Ugh.","meta":{"section":"Cooking","utc":1561991109}} +{"text":"To your example about dough recipes, often overlooked issues include 1. quality of ingredient and 2. environment. There are simply some recipes that are impossible to replicate because the ingredients are specific (using all purpose can tomatoes vs. San Marzano tomatoes for pizzas, e.g.) or using filtered water vs. tap water for a dough. Store bought AP flour isn't the same as using a specialty flour Then there are the environmental factors. Breads and other pastries simply cannot do a proper rise if the humidity is too high too low, or if the altitude isn't favorable, or if it's too cold or too hot. People also don't often have the right equipment at home. Conventional stove tops don't get nearly hot enough to cook some foods. So while cooking at home is great and recommended, you get a different experience when you eat out for reasons. On top of all the other comments about being able to make fine adjustments away from the recipe, you have all these other outside factors that affect your meal.","meta":{"section":"Cooking","utc":1520452721}} +{"text":"I would consider this once I move from apartment to house. I find myself using the really thicc cutting board, because it raises the working area and makes it more comfortable.","meta":{"section":"Cooking","utc":1531500484}} +{"text":"But only during christmas :-p","meta":{"section":"Cooking","utc":1546961858}} +{"text":"I fell for the cast iron meme too. Now i just use it for shallow fries and the occasional steak.","meta":{"section":"Cooking","utc":1466610483}} +{"text":"Thanks for all the info! I actually just bought the Instant Pot yesterday and I'm very excited to use it. I bought it mainly for the versatility. Glad to hear it's a good choice for a beginner. I have not used a pressure cooker before.","meta":{"section":"Cooking","utc":1451498678}} +{"text":"Here ya go! Or: Ingredients: * Flour (1/3 cup) * Eggs (1-2) * Breadcrumbs (1/2 cup) * Oil or pan spray * Chicken strips (4-8) Method: * 1. coat chicken in flour * 2. coat chicken in egg (beaten) * 3. coat chicken in breadcrumbs * 4. spray/grease a frying pan, heat at medium * 5. cook until all sides are toasty * 6. transfer chicken to oven safe dish, and cook for 15-20 min at 375\u00baF","meta":{"section":"Cooking","utc":"1438030041"}} +{"text":"haha, my mom used to buy taco kits from Old El Paso when I was a kid. She would buy a pound of ground beef, a head of lettuce, a few tomatoes, some shredded cheese, a pint of sour cream, and an Old El Paso taco kit on a Friday night for us. The babysitter would make it and mom and dad would go out to dinner. We loved it!","meta":{"section":"Cooking","utc":1549772624}} +{"text":"Well, I got this from a fitness competitor, and I've had some pretty good results personally in terms of energy without crash. I'll go ask r/fitness what they think though. I'm not really gonna argue over it anymore, if you don't think it's worth it, then that's you, man. I'll get back to you on what r/fitness thinks though, good or bad.","meta":{"section":"Cooking","utc":"1370821950"}} +{"text":"One of my faves, by /u/morganeisenberg : http://hostthetoast.com/one-pot-greek-chicken-pasta-creamy-feta-wine-sauce/","meta":{"section":"Cooking","utc":1449612490}} +{"text":"how are you cooking them? I find over easy much easier to get right than sunny side up.","meta":{"section":"Cooking","utc":1561816385}} +{"text":"There are 3 types of bouillon cubes/powders/pastes (in my area at least): - reduced and possibly freeze dried + ground stock, or - herbs/spices/salt/msg - a combination of the two Brands like _Better thank Boullion_ are mostly the real thing: reduced stock with some seasoning (almost a demi glace). Other brands vary between the two extremes. The powders and cubes are great as a backup for stock. They're also great in spice rubs (AKA chicken spice) and combined with flour for seasoning in breading. I've used BtB as a wet \"dry brine\" on cheaper cuts of beef a few times. And as some of the posters mention, they're great for quick broths and soups. I usually use these bouillons as a way to fortify other dishes and sauces, especially when I'm out of frozen stock. They are salty though, so you need to adjust your recipes carefully. A few dishes I've fortified with bouillon powder: - meat balls - cheese sauce - mashed potatoes (for cottage pie) - sprinkled in stir fries - sprinkled on BBQ skewers - a base for homemade dips and salad dressings","meta":{"section":"Cooking","utc":1514669493}} +{"text":"Used that. Helps the umami a lot, but doesn't have much tartness.","meta":{"section":"Cooking","utc":1474143568}} +{"text":"wait - what is that delicious method/recipe for chicken called? Ive never heard of this. edit: on topic: I did this the other day but in a cast iron: HERE edit2: foobar. acid and cast irons dont mix. For some reason, that eluded me when I was cooking it so dont do it.","meta":{"section":"Cooking","utc":1550337345}} +{"text":"I felt the same way, so I discovered infusing things with it is actually really easy!","meta":{"section":"Cooking","utc":1564336068}} +{"text":"Alternately: poaching eggs is really easy. There are a lot of dishes that seem fancy when you throw a poached egg on top.","meta":{"section":"Cooking","utc":1454140201}} +{"text":"Yes. Season away.","meta":{"section":"Cooking","utc":"1448425425"}} +{"text":"Many common cooking herbs are cat safe. Basil, oregano, thyme, rosemary, parsley, sage, peppermint. Anything else, google to check before you buy. Mine just sniff them and let them be. Now other wildlife-- outside, deer will eat *everything*. Even the rosemary and lavender that are supposed drive them out of your garden.","meta":{"section":"Cooking","utc":1522038837}} +{"text":"You\u2019re the real hero of this post.","meta":{"section":"Cooking","utc":1547242847}} +{"text":"That means your butter isn't the best quality.","meta":{"section":"Cooking","utc":1470063402}} +{"text":"Veggie burgers, they are amazing. Just choose what patty is better, beans, quinoa, mushrooms, veggie mix, etc.","meta":{"section":"Cooking","utc":1530816570}} +{"text":"Well, that's what I had said as well at the bottom about getting a bone-in meat. Though I personally would prefer to stay away from something like pork because in the game it's a beef steak and not say chicken or whatever. And I think the only real way to get the meat to stick on the bone if I used a mince would be: form the meat on the bone, then wrap in another kind of meat (say, bacon or tripe) and roast it that way. Or maybe the same idea but just wrap it in tin foil and slowly roast it until it holds it shape.","meta":{"section":"Cooking","utc":1516554703}} +{"text":"I like mixing some miso paste with mayonnaise and using that as a spread. It goes well on pretty much any sandwich.","meta":{"section":"Cooking","utc":1468010793}} +{"text":"It's quite hard to do with a rolling pin but once you get the hang of it it doesn't take that much longer than with a machine (for small quantities, obviously with a machine you can pump out volume). It's not just rolled either, you kind of stretch the dough with your pin as you go. Try and find a good video demonstrating the technique. Otherwise it's well documented in Hazan's Essentials of Classic Italian Cooking. For what it's worth I used to use an empty wine bottle before I got a machine.","meta":{"section":"Cooking","utc":1458576629}} +{"text":"what? Those are the basics of sous vide cooking? I don't get why you are being a jerk about it. The serious eats article even goes through and shows you what different temperatures do to a lobster tail","meta":{"section":"Cooking","utc":1482091815}} +{"text":"Huh, TIL! Thanks.","meta":{"section":"Cooking","utc":1549744331}} +{"text":"At that high, refined avocado oil (270 C) or peanut oil (232 C) is your best bet. (In terms of smoke point, price, and availability)","meta":{"section":"Cooking","utc":1483121751}} +{"text":"It's my personal taste but I usually get a whole pineapple and cut it into wedges and grill it until it's nice and charred all over. You can do this under a broiler too but I prefer the grill. After you do that process your habeneros, I normally keep the ribs in because I like mine really hot. I then take the pineapple chunks and pur\u00e9e them in a food processor until smooth, then with the processor running I drizzle in two tbs of honey. Next I put in champagne vinegar, I've never measured this but I do it until it mellows out the sweetness a little bit. Next I put in the peppers and process until they are almost completely incorporated. I'd add one at a time until you figure out what heat level you want, it's all up to your taste. I like mine to have a mellow taste of the pineapple first then the honey taste then the heat hits you.","meta":{"section":"Cooking","utc":1507138782}} +{"text":"I like to separate the yolks from whites. Beat the whites with some sugar to stiff peaks. Make a batter out of flour, baking soda, salt, vanilla extract, melted butter, the yolks, and buttermilk. Then gently fold in the whites.","meta":{"section":"Cooking","utc":1554569536}} +{"text":"Get a big fan in there, have it face outward, and open your front door.","meta":{"section":"Cooking","utc":1468677151}} +{"text":"I'm a bot, *bleep*, *bloop*. Someone has linked to this thread from another place on reddit: - [/r/u_freakoo187] Rks1157's Compendium of Thai Curries. A guide for new curry cooks. &nbsp;*^(If you follow any of the above links, please respect the rules of reddit and don't vote in the other threads.) ^\\([Info](/r/TotesMessenger) ^/ ^[Contact](/message/compose?to=/r/TotesMessenger))","meta":{"section":"Cooking","utc":1528429580}} +{"text":"Just had some salami I brought back from Italy confiscated going through customs.","meta":{"section":"Cooking","utc":1522435384}} +{"text":"Croatia: sarme or cevapi with lepinja. Italy: pasta al rag\u00f9 and pasta alla carbonara.","meta":{"section":"Cooking","utc":1563877117}} +{"text":"I just eat the core. Am I doing something wrong?","meta":{"section":"Cooking","utc":"1404099395"}} +{"text":"My family has the blessed tradition of making reservations","meta":{"section":"Cooking","utc":1542851587}} +{"text":"Chard seems to be pretty seasonal here. I've seen it in supermarkets (even a small lidl!) in the summer. Tough luck finding it out of season though.","meta":{"section":"Cooking","utc":"1441721380"}} +{"text":"\"SS\" = stainless steel \"tri-ply\" means the cookware has three layers; usually it's stainless steel on the top and bottom with aluminum in the middle. The stainless steel is nonreactive, but it doesn't distribute heat as well; the aluminum distributes heat much better, but you don't want to cook a tomato sauce on bare aluminum. Tri-ply gives the best of both worlds. Most high-end skillets will have at least three layers for this reason.","meta":{"section":"Cooking","utc":1501078001}} +{"text":"It\u2019s fine and you weren\u2019t invited to dinner anyways ;)","meta":{"section":"Cooking","utc":1546303534}} +{"text":"On a related note, I give all the uhm... 'technically challenged' people I know a small set of bamboo tongs. Almost like giant bamboo tweezers. Then tell them they MUST store them next to their toasters. I'm certain I've saved lives. Ten sets for a couple bucks from China.","meta":{"section":"Cooking","utc":1493139167}} +{"text":"The best way to reheat pizza is in a dry frying pan over a low heat - cover it with a lid if you can. Crisps up the base and softens the cheese perfectly.","meta":{"section":"Cooking","utc":1529864294}} +{"text":"Similar to a humbow? Those things are heavenly!","meta":{"section":"Cooking","utc":"1350799061"}} +{"text":"Do a fun play on Thanksgiving. Stuff them with a potato and cranberry stuffed cornbread stuffing and serve over garlic mashed potatoes.","meta":{"section":"Cooking","utc":1468086465}} +{"text":"https://www.google.com/amp/s/amp.foodandwine.com/recipes/pickle-brined-chicken Pickle-brine that shit. It\u2019s amazing. Trust me, I\u2019m a chef... I believe.","meta":{"section":"Cooking","utc":1534837790}} +{"text":"Oh, I should've said roasting! Whoops \u00af\\\\\\_(\u30c4)\\_/\u00af","meta":{"section":"Cooking","utc":1522149412}} +{"text":"I usually add beer, wine (white if you're doing chicken, red might work with the tomatoes) or cider vinegar to bring out the taste of the tomatoes and spices in stew.","meta":{"section":"Cooking","utc":1465236269}} +{"text":"I use 00 flour and let it rest a full 30 minutes to allow the gluten to relax (after proofing). Use a stone or unglazed tile that you've heated for at least 30-40minutes prior to baking. Set the oven at 500 for preheating. Place the pizza directly on the stone. Drop the temp to abpout 450-425. Ovens vary greatly, so you must experiment. Keep the toppings well proportioned and don't overload the dough. Mid way through cooking, check the dough and give it a whirl (half turn usually) to help it cook evenly. If your temp is right, you'll have some charred bits, and full bubbles in the crust. Have a great time learning to make good pizza!","meta":{"section":"Cooking","utc":"1445979803"}} +{"text":"Sorry I'm not in the habit of using technology that explodes if it doesn't work perfectly right. Google says they heat up in 5-10 minutes, so I figured 3 minutes would be enough for at least a 1 degree change in temp.","meta":{"section":"Cooking","utc":1531355015}} +{"text":"I'm not sure what kind but they are red and delicious.","meta":{"section":"Cooking","utc":"1414978603"}} +{"text":"Awesome, thanks.","meta":{"section":"Cooking","utc":1546493812}} +{"text":"Neither of the guys in the back knew who Alton Brown was. :'(","meta":{"section":"Cooking","utc":"1401887782"}} +{"text":"Calories in = calories in. Too many of any kind of calorie is unhealthy. I can't understand why people demonize 1 calorie over another.","meta":{"section":"Cooking","utc":1464439690}} +{"text":"I have been cooking eggs this week as well and have been experimenting with different ingredients. Monday I made a frittata which was different but delicious! Putting it in the oven browned the top perfectly and underneath was still soft and fluffy. The past few days I\u2019ve been scrambling eggs and putting saut\u00e9ed onions tomatoes garlic spinach and bacon into them and they\u2019re freaking good. What I\u2019ve learned in the past few days is to literally just try something new. I thought that frittata was gonna be shit and it took me an hour and a half to make but it turned out to be one of the best things I\u2019ve ever made. Bacon grease is all right but I\u2019ve noticed that when you use bacon grease the eggs are saturated in it. When you use butter it allows the eggs to get less moist in my experience. Another thing is the veggies. If you like them hard and crunchy, I do not, throw them in about 1-2 minutes before your eggs r done. If you like em soft saut\u00e9 them in a pan and then throw them in like just a few minutes before the eggs r done. Garlic is ok but use sparingly because I think that it will override all of the other flavors and we don\u2019t want that. And that\u2019s all I have to say about that.","meta":{"section":"Cooking","utc":1533269700}} +{"text":"If you do boil artichokes, you can also drink the tea you you get from the water. There are a lot of beauty benefits from artichokes.","meta":{"section":"Cooking","utc":"1367081748"}} +{"text":"I'm American, but I just got back from Australia,I was able to make most dishes, but often needed substitutions these are the big things: * Couldn't find corn syrup * No shortening either * Marshmallows are candy- you have to buy bags where half of them are strawberry flavored * Mexican selection is weak at best. tried to make enchiladas and it didn't go as well as I hoped. * Turkey is almost non-existent (frozen breasts or $$$ fresh), and you had to really look for pork ribs * Kosher salt - seems like you have to buy sea salt instead. (overpriced) * Thought about making monkey bread one time but they don't have biscuits in a can * graham crackers- apparently they have something similar, but I ended up making my own to have s'mores.","meta":{"section":"Cooking","utc":"1420865763"}} +{"text":"It does for me.","meta":{"section":"Cooking","utc":1521326588}} +{"text":"I buy massive quantities of coarse kosher salt (the one true cooking salt). Other than that, moderate amounts of cayenne pepper. Everything else I stay pretty light on, because I prefer fresh.","meta":{"section":"Cooking","utc":1491167229}} +{"text":"Properly cooked pizza is essentially sterilized through heating and doesn't contain typical bacteria magnets that let it remain good for considerable amounts of time and sometimes mummify before spoiling.","meta":{"section":"Cooking","utc":1523909018}} +{"text":"If you haven't been using your microwave to steam foods, chances are you won't start because you have a microwave that allows you to. I see that you are going for an over the range microwave. One extra thing to consider in terms of cost are whether you want to shell out an extra $100 to get it installed or whether you want to try and do it yourself. Also, if your fridge is stainless steel, you will want to coordinate that with a stainless steel microwave. All of my kitchen appliances are white, as I like the look and it is cheaper. If you want stainless steel, you will probably want to stay consistent with that, which may mean more money spent in the future on fridge/oven/dishwasher. Planning ahead should influence your decision.","meta":{"section":"Cooking","utc":"1385579356"}} +{"text":"Murray\u2019s cheese makes a grilled cheese that is the best I\u2019ve ever had. It has Havarti, white Cheddar, and Gouda on it.","meta":{"section":"Cooking","utc":1563110381}} +{"text":"OP claims the recipe says to cover it while it simmers. If you cover it, there's no way it can reduce.","meta":{"section":"Cooking","utc":"1363364355"}} +{"text":"I know it sounds a bit weird but pulled pork with scrambled eggs cheese salsa and of course avocado is always a great breakfast burrito","meta":{"section":"Cooking","utc":1556744531}} +{"text":"Will do .. cheers! :)","meta":{"section":"Cooking","utc":1455602505}} +{"text":"Between Smitten Kitchen, Pioneer Woman, and Molly Yeh\u2019s food blog I read their posts for the stories just as much as for the recipes and gorgeous food pics. And if I\u2019m revisiting a recipe, it\u2019s not *that* difficult to scroll directly down to the recipe itself.","meta":{"section":"Cooking","utc":1551458394}} +{"text":"If you are using salted butter to spread on toast and bread, or as a pat on potatoes, or in any context where the butter is not fully incorporated into other ingredients, you may not want to buy a second variety of butter. Unsalted butter does not taste as buttery (IMO.) When I bite into a buttered item, I am expecting that particular taste that comes from salted butter. That mild level of salt, which in everything else people admit enhances taste. Maybe if I grew up on a dairy or had inexpensive access to truly premium butter, I would feel differently.","meta":{"section":"Cooking","utc":1501002730}} +{"text":"Mash some parsnips with it! Adds a delicious, little kick!","meta":{"section":"Cooking","utc":"1425012968"}} +{"text":"slow and low is the way to go. keep your hands washed. and don't assume anythings temperature, use your thermometer.","meta":{"section":"Cooking","utc":1527877472}} +{"text":"I'm sorry your BF used to do that, but my BF doesn't. He'll always try a bite of something, although he'll usually say he doesn't like it if he's already decided \"it's not good,\" and usually if he doesn't like something I've cooked he'll insist that he isn't hungry *because* it makes him uncomfortable to ask me to cook two things. He always thanks me for the food I do make, and he has lots of favorite meals that he requests and loves. I can't expect him to love everything, and I usually have a good idea, before I make something, of whether he'll like it or not. That sounds shitty, though. If my SO behaved like yours, I would definitely have told him to enjoy his own cooking.","meta":{"section":"Cooking","utc":"1393856535"}} +{"text":"An \"actual engineer\" would design for whatever management said the priorities were, usually cost.","meta":{"section":"Cooking","utc":1520784205}} +{"text":"Make homemade pesto and freeze that. It keeps well.","meta":{"section":"Cooking","utc":"1410462770"}} +{"text":"Then he can fucking buy everyone a new pan every week.","meta":{"section":"Cooking","utc":1480904377}} +{"text":"I'm not a huge fan of meatloaf either but if it has bbq sauce in it then it's always good! I've also had it wrapped in bacon or cooked with a hardboiled egg in the middle. There are so many options to make something you like!","meta":{"section":"Cooking","utc":1556722514}} +{"text":"With good tender ribs, you can't just grab them with tongs the way you would with a large piece of meet. You need to scoop them so the entire rack is between the two sides and lift them all out together. Two hands with a second set of tongs or a spoon works well too. The rice cooker may have been too deep to make this work easily, in which case a wire basket insert might have helped you by allowing the ribs to be lifted out of the cooker first and then scooped up without pulling them apart. The logistics of picking them up aside, it sounds like your attempt on the recipe worked out quite well.","meta":{"section":"Cooking","utc":1527775815}} +{"text":"It's pretty, but the music just turn the whole thing into some kind of hipster indie music video. Talk! Tell us about the recipe, the ingredients, the amazing surroundings, something. There's a time for being misguidedly artsy fartsy, and a time for engaging with ones audience. Still, I subscribed, the images are stunning.","meta":{"section":"Cooking","utc":1473881168}} +{"text":"Look up Gordon Ramsay's aubergine (eggplant) caviar.","meta":{"section":"Cooking","utc":1533331180}} +{"text":"you cooked the eggs too much and instead of making frosting, you basically made a really sweet omlette/frattata of sorts. try lower heat on the stove next time","meta":{"section":"Cooking","utc":1556477300}} +{"text":"This usually happens to me when I put in a little too much water. Add less and see what happens.","meta":{"section":"Cooking","utc":"1441230276"}} +{"text":"It's a first edition Betty Crocker cookbook (French version), with random sheets from magazines, other cookbooks shoved inside (collected over the last 40~ years). The binding is nearly non-existant, pages are smudged with flour and more than half the recipes contain notes written in pencil by my grandmother and mother over the years that, while integral to the recipes (if I want to make them properly), would not photocopy at all. It's all just this hodge podge of collected items now, less a cookbook and more of a history of my families cooking. :) It's not so much the having the recipes, it's having something that has both my mother and grandmother's voice throughout.","meta":{"section":"Cooking","utc":"1417502862"}} +{"text":"Anyone know how to make japanese mayonnaise? Edit: Actually wikipedia is very thorough on this > Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG,","meta":{"section":"Cooking","utc":"1371723648"}} +{"text":"hell yeah. this style never fails. especially with piece of meat as fatty and savory as pork belly, you need the carrots and cucumbers.","meta":{"section":"Cooking","utc":1473102852}} +{"text":"I'd say like 99% of the gluten-free people don't have celiac disease but there are people out there with an actual problem with gluten.","meta":{"section":"Cooking","utc":"1422575204"}} +{"text":"If its the one near Cisco in San Jose, go when it isn't busy. Traffic around there can be crazy.","meta":{"section":"Cooking","utc":"1438552924"}} +{"text":"I understand the hyperbole and the sentiment.","meta":{"section":"Cooking","utc":1505766906}} +{"text":"She should absolutely continue making videos. It's about participating and doing something she likes. Just keep in mind that the criticism will be harsh no matter what she makes. Internet anonymity brings out the douchebag in many people.","meta":{"section":"Cooking","utc":1529182242}} +{"text":"I\u2019ve had all clad and I\u2019ve gone for other brands that appeared to produce similar cookware. They are never as much of a pleasure to use. That being said, it could be a case of valuing the equipment that I use often and understand better.","meta":{"section":"Cooking","utc":1527533656}} +{"text":"Sure, no problem. Some of them may be difficult to find on TV or the Internet, but I haven't looked myself. YouTube has lots of good cooking videos so that's another place you can spend hours ;)","meta":{"section":"Cooking","utc":"1341180917"}} +{"text":"i've done my part to save your karma, i would upvote more but...","meta":{"section":"Cooking","utc":1522960583}} +{"text":"last time i did that i turned on the stove and looking at the flame made me cry for an hour 0/10 really unsafe and a very sad experience","meta":{"section":"Cooking","utc":1488528116}} +{"text":"During cooking, the salt penetrates pasta thanks to osmosis. The result is more uniform than adding a pinch of salt after cooking. If you added salt to the flour, before making the pasta, I suppose that the result would lose coherence and maybe pasta would not be like we know it.","meta":{"section":"Cooking","utc":"1351195295"}} +{"text":"Whatever your method, you need to remove as much moisture from the potatoes as possible before the final searing process.","meta":{"section":"Cooking","utc":"1429200347"}} +{"text":"Basil Salt! It makes so many things delicious, great for gifts, and last forever. http://blog.foodnetwork.com/fn-dish/2012/08/how-to-make-basil-salt/","meta":{"section":"Cooking","utc":"1411060571"}} +{"text":"Fuck man i have having to use other peoples knives when im at their house. Like have you ever sharpened this shit before?","meta":{"section":"Cooking","utc":1497041171}} +{"text":"I have attempted pasta 3-4 times and have failed every time. I always follow a recipe, it starts out too dry to come together, so I add water until it comes together. Then it is too tough to roll any thinner than 1/4\" (I literally put my entire body weight onto the roller). Then I get mad, yell at the dough ball, and throw it away. Any tips? Could it be the type of flour (enriched white)?","meta":{"section":"Cooking","utc":"1358826213"}} +{"text":">\"real dough\" No fake dough!","meta":{"section":"Cooking","utc":"1368808667"}} +{"text":"Didn't see that pairing come from a mile away...","meta":{"section":"Cooking","utc":"1397219657"}} +{"text":"Try, try again... good luck!","meta":{"section":"Cooking","utc":1451330628}} +{"text":"Hash browns might work better. Macaroni noodles are too bulky to fit in a sushi roll.","meta":{"section":"Cooking","utc":"1391183331"}} +{"text":"Powdered meat tenderizer uses the enzymes from pineapple that breaks down proteins","meta":{"section":"Cooking","utc":"1419823944"}} +{"text":"Yep and it has worked amazingly well. Her smoothies turn out nice and smooth no matter what she puts in them.","meta":{"section":"Cooking","utc":"1388975405"}} +{"text":"Check out bbc.com/food. I just planned a whole year's worth of meals just using their recipes (hey, I had a some time to kill) You have a lot of search options - by ingredient, name of the dish etc; quick and easy, vegetarian, in season, cuisines, special diets, courses, TV programmes and more. It gets updated regularly, and you can save your favourites in your BBC account. They have hundreds of quick and simple meals that taste great. I highly recommend it :)","meta":{"section":"Cooking","utc":1522671627}} +{"text":"I would just leave it out. Although butter contributes to the flavor I'm sure it'll taste okay.","meta":{"section":"Cooking","utc":1501103459}} +{"text":"Do you have to add cornflour to it, or something? I know I've tried chucking a bag of cheese in the freezer and it comes out as a rock hard single clump.","meta":{"section":"Cooking","utc":1556791686}} +{"text":"Or banh my.","meta":{"section":"Cooking","utc":1452999005}} +{"text":"We've had success cold smoking things with.....wait for it... A beer can filled with hickory chips, and a $10 soldering iron stuck into said beer can and the whole rig in a liddable cambro. Notch the lid on the cambro so that you can run the cord out of it while it's lidded (duct tape may be needed to help seal off this hole...get creative.) Plug that bad boy in and you're off to the races. Monitor this and don't burn anything down but this worked for us when we needed something cold smoked and refused to shell out the $$ for a PS gun.","meta":{"section":"Cooking","utc":"1389650478"}} +{"text":"The fries are a tad tacky. Surely you can come up with a classier way to serve potatoes.","meta":{"section":"Cooking","utc":"1329792189"}} +{"text":"Crumbled nori and Kewpie mayo mixed with some kind of chile paste - I have a Laotian one that I love, but sriracha works in a pinch.","meta":{"section":"Cooking","utc":1496272155}} +{"text":"Austin guy; I used to live there myself. Is the jalapino burger place still there at the university, and Manuals mexican restaurant where they give you saltines instead of chips? And Zilker still topless in the summer? Tks.","meta":{"section":"Cooking","utc":1497150192}} +{"text":"We made a turkey stock from wings, then stripped the meat off and cooked it in taco sauce. The turkey tacos were quite good. I. e., take the flavorless meat and mix it with something with a strong flavor.","meta":{"section":"Cooking","utc":"1436716018"}} +{"text":"The fresh ones you buy the day before Thanksgiving probably would come from the same batch, maybe even the same truckload.","meta":{"section":"Cooking","utc":"1448216690"}} +{"text":"I just asked because I really wanted to know. I may yet change my mind (again) and go for electric PC number 3. Thanks!","meta":{"section":"Cooking","utc":1491995971}} +{"text":"This is a very underrated comment.","meta":{"section":"Cooking","utc":1497523978}} +{"text":"My recipe uses just over a cup of crumb topping for a 9\" pie. When eating it, I usually cut off a forkful that includes crust, filling, and topping. Since the filling is so sweet, the less sweet crumb topping provides the forkful with a nicely balanced flavor.","meta":{"section":"Cooking","utc":1449637051}} +{"text":"Honestly, it's a pretty negligible difference, which is why I said it wasn't the best example. I used butter because it's easy to understand how to measure in both forms (unlike the onion).","meta":{"section":"Cooking","utc":1540837324}} +{"text":"My grandmother loves Aldi's. She's a huge cooker and is always finding deals. I always thought it smelled funny but recognized that they had good deals, even as a kid. Bonus: My grandfather has (and so do I) Celiac and eats a pretty strict diet. My grandma is always, *always* finding gluten-free food at Aldi's for cheaper than comparable stores in the area. She buys big batches of everything and sends some to me when she can.","meta":{"section":"Cooking","utc":"1400207898"}} +{"text":"This one 60 https://www.amazon.com/KitchenAid-KSMPSA-Roller-Attachment-Silver/dp/B01ENK4W9M/ref=sr_1_7?s=home-garden&ie=UTF8&qid=1532030113&sr=1-7&keywords=kitchenaid+pasta+attachment","meta":{"section":"Cooking","utc":1532030131}} +{"text":"In addition to all of the other good advice, if you're fried chicken is greasy put it in a 300F oven on top of a baking/cooling rack on a baking sheet for about 10 min. or so. The heat of the oven will dry out the breading and the rack will allow the oil to drip away. The baking sheet will catch the oil. I hate greasy fried chicken too. When I fry chicken now, I always finish it in the oven as I described above. I take it out of the oil a few minutes before it's done and bake it on a rack for 15 min.","meta":{"section":"Cooking","utc":1479871666}} +{"text":"Sardine toast, preferably with mashed avocado - Alton Brown has a good recipe: http://www.foodnetwork.com/recipes/alton-brown/sherried-sardine-toast-recipe.html I usually swap the vinegar with lemon juice and the parsley with cilantro. One of my favorite go-tos when I'm cooking out of the pantry.","meta":{"section":"Cooking","utc":1478666890}} +{"text":"try this: put some bacon slices directly on a cookie sheet with a lip and place in an over NOT PREHEATED. close the door, turn the oven to 425 degrees for 17-22 minutes. I like mine crispy but with a bit of chew still, so about 20 minutes does the trick for thick cut bacon. so easy, foolproof and way less messy, especially if you line the sheet with foil first! btw, just writing this has prompted me to make bacon, so thank you!","meta":{"section":"Cooking","utc":"1331095583"}} +{"text":"Do ya'll prefer the more subtle taste of pancetta, or the stronger hit of traditional US bacon? I literally made this last night, tried pancetta for the first time, and I guess I was a little underwhelmed. It didn't have the flavor of bacon like I was expecting. Thoughts?","meta":{"section":"Cooking","utc":"1406586468"}} +{"text":"You can use cream of tartar to keep your fruits from turning brown, like lemon juice without the lemon flavor.","meta":{"section":"Cooking","utc":1532252025}} +{"text":"Yep. Every so often he says something so uber-hipster food snobby I want to put his head in a duck press.","meta":{"section":"Cooking","utc":1480900495}} +{"text":"The only replacement for cilantro is no cilantro. It is a herb that stands on its own so leaving it out would make no difference. It's like leaving off chocolate syrup on ice cream, take it or leave it still ice cream. Last time this came up people suggested parsley or tarragon or other random herbs, but honestly they don't give much of a southwest impression and they might work in salsa but it wouldn't be a substitution since it drastically would alter the flavor as much as omitting it.","meta":{"section":"Cooking","utc":1516456435}} +{"text":"It's mainly a means to an end for me. I like really nice food, and this way I can have it exactly as I like it.","meta":{"section":"Cooking","utc":"1443004799"}} +{"text":"Farro is my go to grain. The texture is great, sturdy yet not. Absorbs flavor extremely well. And is so versatile. I too made a Giada recipe last week, it's on youtube I think (mobile as well). It was a tomato herb and balsamic vinegarette salad. Probably easy to find. I'd halve the garlic though. I love garlic and this was a wee bit potent-though a strong garlic could've been to blame. Also, definitely use sweet onion. Or temper the bite of any others. It was very delicious and everyone loved it. Some goat cheese or feta on top would be a good addition as well.","meta":{"section":"Cooking","utc":1493581188}} +{"text":"I eat pickled beets and canned beets. But that's it. Got them raw once and tried them sauted, roasted, and grilled. I hated them. All I need is a can of beets, some salt, and a fork. It's weird.","meta":{"section":"Cooking","utc":1554191330}} +{"text":"I think you need some middle east or asian \"accents\". With respect, the menu sounds a bit 1980s. So for the cheese, try halloumi. Also you are offering 7 dishes but only one meat (chicken) dish, and no seafood; I reduce to 5 (3 salad/pasta, 2 mains) and maybe add a simple dessert. Another tip is hand made chocolates to accompany coffee, which are trivially easy - melt chocolate & pour into a mold. Can be done days before and guests will think you are a genius. Hint: buy marked down goods at the supermarket, you will get to try all sorts of things out of your comfort zone.","meta":{"section":"Cooking","utc":"1397261154"}} +{"text":"Alton Brown had a great one called 'The once and Future Bean' or something like that - it pretty good - but takes a looooonnnngggg time to make","meta":{"section":"Cooking","utc":1536704979}} +{"text":"I was planning pasta with spinach/tomatoes and asparagus, ate too much this afternoon, so I'm going to downscale it to just the asparagus, spinach a poached egg and perhaps a little sprinkle of soft goat's cheese.","meta":{"section":"Cooking","utc":1538326777}} +{"text":"How quick? When all else fails, some decent crackers, sliced sharp provolone, sopressata and thinly sliced apple is great. If you have a little more time and want to impress with something sweet and knock everyone into a food coma: http://www.theawl.com/2011/09/crack-brownies It's kind of hard to know without knowing a little more about the context though, like what kind of crowd and what occasion and what time of day.","meta":{"section":"Cooking","utc":"1369524511"}} +{"text":"i'd love to see some pics of these!","meta":{"section":"Cooking","utc":1486690861}} +{"text":"Absorbs some of the water and expands to be able to get that stickiness after being cooked.","meta":{"section":"Cooking","utc":1459372612}} +{"text":"Wow. TIL...","meta":{"section":"Cooking","utc":"1327540373"}} +{"text":"Snopes.com The change between glass types started in the 40's, not 1998. All glass cookware is subject to breakage during extreme temperature change, and there hasn't been a case found where glassware broke under usage which wasn't proscribed by the safety instructions.","meta":{"section":"Cooking","utc":"1342726515"}} +{"text":"50/50? Are you insane? I usually put like 2-3 teespoons of Harissa paste in 500ml of yoghurt and that is good enough.","meta":{"section":"Cooking","utc":1455924593}} +{"text":"Pasta with decased hot italian sausage, parm, olive oil and roasted red peppers. A quick stir fry with oyster sauce. Thai omelet with 1 tsp fish sauce/ two egg. And rice. Mini pizza with naan and chunks of garlic. Cacio e pepe Oh! Pair ground Turkey cooked in taco seasonings with an avocado. I eat it with just those two things. Its amazingly delicious. Hot salty turkey meat blending into smooth creamy cool avocado. Seriously, try it.","meta":{"section":"Cooking","utc":1560795588}} +{"text":"This is another very good every day kinda food for real people. Easy, inexpensive, healthy and good. Made it last week with venison sausage. Mmmm... An earlier poster suggests and I endorse adding kale near the end. Make a good meal even better. Is there anything kale can't do?","meta":{"section":"Cooking","utc":"1390936136"}} +{"text":"He's usually driving on backroads here in KY so he usually eats in the truck. But yeah thank you for the one handed food ideas! Sometimes his day can have 6-10 places in 6-10 different towns so an eat and drive food idea is excellent! Thank you again!","meta":{"section":"Cooking","utc":"1401483166"}} +{"text":"Baked beans.","meta":{"section":"Cooking","utc":1557929065}} +{"text":"You might be me.","meta":{"section":"Cooking","utc":1553889018}} +{"text":"I hate pickles, but that does sound good","meta":{"section":"Cooking","utc":1558487380}} +{"text":"Whose creepy stalker idea was that?","meta":{"section":"Cooking","utc":"1424561346"}} +{"text":"Read a little further... Directly from the wiki article: \"Cold hives can result in a potentially serious, or even fatal, systemic reaction (anaphylactic shock). People with cold hives may have to carry an injectable form of epinephrine (like Epi-pen or Twinject) for use in the event of a serious reaction.\"","meta":{"section":"Cooking","utc":"1342098002"}} +{"text":"Definitely cacio e pepe. Though I usually add diced tomatoes as well.","meta":{"section":"Cooking","utc":1546542937}} +{"text":"99 out of 100 restaurants dont finish their burgers with butter or more fat. The relative quantity of salt that is palatable and that makes food delicious is not debatable. You cant just add more salt to make something tastier. Thats the biggest piece of redneck food science garbage ive ever read. The meat you buy and the meat your restaurant buys are one in the same. How about you pick up a book and cook on a line for a decade or two before you open your mouth?","meta":{"section":"Cooking","utc":1451408840}} +{"text":"I remember my brownies and cakes taking 3 regular white rice cooking cycles. I basically just check each time a cycle finishes. Each cooker will be different so you just have to learn how your device responds.","meta":{"section":"Cooking","utc":1467811420}} +{"text":"Hit up a butcher shop, they can probably get some for you.","meta":{"section":"Cooking","utc":1548896779}} +{"text":"I'm thinking of making a bunch of sliders for my family and having different tasting burgers for each tray.","meta":{"section":"Cooking","utc":1520817252}} +{"text":"Super High Heat, cook eggs first, add rice, add sauces, toss around","meta":{"section":"Cooking","utc":1556409832}} +{"text":"I have a good coffee grinder, it just gets used very rarely (maybe 2-3 times in a year.) My mortar and pestle just seems to do the job better. It's more sturdy, much easier to clean, and does not require electricity. The only thing I use the grinder for is when I need a large amount of very fine powder.","meta":{"section":"Cooking","utc":"1345502282"}} +{"text":"Yah but the pizzeria does an overnight proof, and the flavour is incredible.","meta":{"section":"Cooking","utc":1557952159}} +{"text":"If by simple you mean with inexpensive ingredients available anywhere you can make an Italian style sandwich without authentic Italian cured meats. Although you can always find inexpensive pepperoni. Use what meat you have and dress with olive oil and red wine vinegar, a soft cheese, salt, red pepper flake, dried oregano and basil. Top with jarred sliced olives, pickled pepperoncini or even banana peppers if that's all your grocery has. Sprinkle with parmesan. Enjoy.","meta":{"section":"Cooking","utc":1555500184}} +{"text":"You don't need that much salt FYI, especially if they aren't breaded","meta":{"section":"Cooking","utc":1524698553}} +{"text":"okay, everything looks great on my grocery list except I have one more concern. I am gonna do 20 lbs crawfish in 6 gallons of water per batch, for 3 batches because my pot is only 11 gallons. I have seen recommended about .5 - 1 lbs of seasoning per gallon of water, which I am going too stick at a little more than .5 with 4lbs seasoning to 6 gallons water. You recommended a container of pro-boil which is about 4.5lbs so that adds up well. My question is really on the second and third batch, some say add 1/4 of the seasoning from the first batch and some say half. So, on subsequent batches should I add 1lb or 2lbs. Also, why are some people adding packets, liquid AND powder? Thanks again!","meta":{"section":"Cooking","utc":1458018202}} +{"text":"Just feel like I should contribute to this by improving the sauce * 1 package poutine sauce St-Hubert(or other) OR 1/2 A package of Hot Chicken Sauce mixed with 1/2 Package BBQ Sauce * 1/2tsp chili powder * 1tbsp smoked paprika(to taste) * 1tbsp Dijon mustard * 1/4tsp cloves * 1/4tsp cinnamon * 2 tbsp ketchup * 1tbsp Hot sauce(not tabasco) * 3tbsp worcestershire * 1tsp Honey * 2 cups water Bring to boil while mixing with a whisk and adjust the spices to taste.","meta":{"section":"Cooking","utc":"1344618083"}} +{"text":"I had no idea! Thank you for enlightening me! (And of course I apologize to anyone who I may have offended.)","meta":{"section":"Cooking","utc":"1425504159"}} +{"text":"I usually just bake the duck for 15 min in the oven with tobacco leaves","meta":{"section":"Cooking","utc":1471380894}} +{"text":"365 has stores? wuuuuuuuut. I love 365.","meta":{"section":"Cooking","utc":1497660623}} +{"text":"I will always share recipes as I believe there is more that goes into it than just the list of ingredients/steps. Typically though, if I've made a tweak I'll tell them or maybe even write a note on there saying what kind of changes I made. I wouldn't say I withhold that information though, it's not a secret, it's just what I chose to do. I get pretty angry about \"secret recipes\". Unless you legitimately sat down and crafted the fuck out of something and you're trying to sell it or whatever - don't be greedy. I can google it anyways.","meta":{"section":"Cooking","utc":1563378618}} +{"text":"I live in Chicago and we have a pretty large Mexican population albeit from a specific par tof Mexico. And, I will say this: Alton Brown's salsa is better than 90% of the salsa you will find at taquerias (probably due to business purposes, i.e. watering it down). I've had people *from* Mexico and quite few that went to Mexico abroad comment on how good it was. tl;dr - Alton's salsa is really one of the best recipes out there. EDIT: Not to say there aren't better salsas in Chicago, e.g. the ones from La Lagartija","meta":{"section":"Cooking","utc":"1410098390"}} +{"text":"Exactly, my wife decided to become a vegan and after going through what OP is, I told her to cook her own food. She realized what a pain it was to cook two separate meals and gave it up. We discussed her desires for a different style of diet and she agreed vegetarian would be more of what she wanted. It was pretty easy for me to make her meal and our meal almost at the same time and we can all enjoy meal time together.","meta":{"section":"Cooking","utc":"1357911792"}} +{"text":"My wife and I pretty much live out of America's Test Kitchen - Cooking for Two. Easy, delicious recipes, with a nice pretext of how they landed on the ingredients and methods they used for the recipe.","meta":{"section":"Cooking","utc":1452054041}} +{"text":"Scott disagrees.","meta":{"section":"Cooking","utc":"1333911775"}} +{"text":"Just moved in with my girlfriend this month and I told her I\u2019ll cook dinner every night because I love cooking and she always likes what I make. Whenever I make something new I find a recipe and make it. Then if she wants it again I look at the same recipe and throw my own little spin on it to make it better.","meta":{"section":"Cooking","utc":1498056685}} +{"text":"You getting downvoted for stating that Phoenix could have the best pizza in the country is just fucking wrong. Some of the best pizza I've had have been in places like Austin and Oakland (Neopolitan). Location has shit to do with quality pizza.","meta":{"section":"Cooking","utc":1472650879}} +{"text":"And the starch, so your sauce won't cling to it any more. Really the advice should be \"season the water to what you think the ocean taste like\". Did you actually season it as much of the ocean, it is way way saltier than you think it is.","meta":{"section":"Cooking","utc":1457038340}} +{"text":"Thanks. I pre-heated the skillet in the oven (broil at 500F), then pulled it out, greased it and loaded it up. I baked it for 20 minutes at 425. That pie released from the pan without even a hint of stickiness.","meta":{"section":"Cooking","utc":"1365392296"}} +{"text":"\"accidentally\" let the dogs eat turkey. Go for chinese.","meta":{"section":"Cooking","utc":1479805741}} +{"text":"Should be fine with coconut though, lime is common in Thai curries","meta":{"section":"Cooking","utc":1528070376}} +{"text":"Yeah the only difference is I thought the puree recommendation was weird. If you want to make pesto or something that makes sense but otherwise I like the bigger leaf pieces.","meta":{"section":"Cooking","utc":"1410460325"}} +{"text":"that's no fun though!","meta":{"section":"Cooking","utc":1505600434}} +{"text":"Togarashi baby.","meta":{"section":"Cooking","utc":1527916842}} +{"text":"I just put the minced garlic in the butter and microwave it until the garlic is sizzling (basically frying the garlic in the butter), then put it in the fridge until it firms up again and use that. You get the bonus of the garlic taste being somewhat infused throughout all the butter","meta":{"section":"Cooking","utc":1471479637}} +{"text":"Stir-frying tofu with teriyaki sauce and veggies is really quick and easy. It soaks up all the flavor!","meta":{"section":"Cooking","utc":"1339058477"}} +{"text":"I've heard it said that the three great cuisines of the world are French, Chinese, and Japanese. The secondary were Mexican, Italian, and Indian.","meta":{"section":"Cooking","utc":"1402432316"}} +{"text":"You feelin' lazy? Cream of mushroom soup! Add a can of that, and baby, you got a stew going. Or a tasty roast.","meta":{"section":"Cooking","utc":"1414041461"}} +{"text":"I really love this recipe for warm lentil salad with bacon and herbs. The dressing really makes it shine.","meta":{"section":"Cooking","utc":"1405708834"}} +{"text":"This is how I make my stock (except I do a poor version). The multiple days makes a huge difference.","meta":{"section":"Cooking","utc":1479517018}} +{"text":"If you're talking about physical investment, sliced smoked sausage, red potatoes (boiled the night before), green peppers, onions and chopped garlic fried up in olive oil seasoned with Tony Chachere's, crushed red pepper, and freshly ground black pepper. Quick, easy, one pan...the kind of comfort food that makes it hard to stop chewing. If you're talking bang-for-the-buck, spitting out two weeks worth of ridiculously inexpensive meals - roast turkey (purchased at less than $1 p/lb during the holidays). You can get a ridiculous number of meals out of a turkey.","meta":{"section":"Cooking","utc":1556488848}} +{"text":"Pretty much anything...cakes, cookies, anything!","meta":{"section":"Cooking","utc":1544995442}} +{"text":"I have Bravetart on my Amazon list! Stella does an amazing job and I love her recipes","meta":{"section":"Cooking","utc":1513556857}} +{"text":"Can also be done with a mixer. I use my kitchenaid for this every so often.","meta":{"section":"Cooking","utc":"1444586704"}} +{"text":"Sounds like a knife set would make a great gift for the upcoming holidays - that is, if you're *serious* about this fellow. ;)","meta":{"section":"Cooking","utc":"1443492285"}} +{"text":"> plus some other things. This is a big part you're missing.","meta":{"section":"Cooking","utc":"1393793229"}} +{"text":"Oh me, for sure. It\u2019s something that\u2019s happened only over the past two months or so\u2014I used to be really anti-vegetarian, but I tried cooking with tofu which led to lentils and chickpeas and it\u2019s just kind of escalated from there. I probably only cook meat once a week anymore if that. It\u2019s not for any particular moral reason, the ingredients are more shelf-stable, cost less, more cost-efficient etc.. I\u2019m a lazy vegetarian-ish, not a moral one.","meta":{"section":"Cooking","utc":1562609829}} +{"text":"I can leave my stainless steel pan on the burner for HOURS and it won't warp. I'm talking about a thick, heavy steel pan. Not a thin, light one. And a stainless steel pan will heat more evenly. As I said, I use my stainless steel ones far more than I use a cast iron.","meta":{"section":"Cooking","utc":1453465560}} +{"text":"I agree completely.","meta":{"section":"Cooking","utc":1555344310}} +{"text":"I brought him around to the San marzano 4 hour marinara way of thinking. But it took almost 8 years.","meta":{"section":"Cooking","utc":1556810919}} +{"text":"I love baked potato with bbq pulled pork snd sour cream on top","meta":{"section":"Cooking","utc":"1437616131"}} +{"text":"Nowhere is quality more linked to cost than cheese.","meta":{"section":"Cooking","utc":1502344522}} +{"text":"sounds like you're aware of cross contamination and do everything you can to prevent it. this is not the case across the board EDIT: would you prefer OP run the risk?","meta":{"section":"Cooking","utc":1476641324}} +{"text":"Cooking is only complicated if you make it complicated. It really is nothing more than applying heat to stuff you deem edible. The \"art\" comes in prep, seasoning, cooktimes, etc. TRIAL & ERROR!!! Do it WITH your daughters. It can become not only a fun learning experience for all of you, but also a way of achieving \"family-bonding\" without trying to contrive some sort of artificial mechanism for that. Start out with simple things you KNOW how to do, and expand on that. See a meal you like, while eating out? try to figure out how to replicate that dish/meal, at home. I'm telling you, trial & error will get you past the steep part of the learning curve. By the time you're ready to tackle the last 90% you'll have acquired the skills you need to finesse the rest. Just DO IT!!!","meta":{"section":"Cooking","utc":"1353520943"}} +{"text":"Salad dressing.","meta":{"section":"Cooking","utc":1561651679}} +{"text":"Roasted chicken and other poultry works great without adding extra oil. Some of the fattiest beef can be roasted without oil as well.","meta":{"section":"Cooking","utc":1526271782}} +{"text":"I live in Scotland and I love pat\u00e9 on a sandwich!! I used to take these for lunch all the time. Still do some days. :P. We also have it at Christmas for a starter on oatcakes. It is amazing!","meta":{"section":"Cooking","utc":"1415895282"}} +{"text":"What's your recipe? Tips on best chilis?","meta":{"section":"Cooking","utc":"1331311770"}} +{"text":"There's a relevant Good Eats","meta":{"section":"Cooking","utc":"1431106486"}} +{"text":"What do you use to sanitize?","meta":{"section":"Cooking","utc":1556472022}} +{"text":"u/ameoba listed the chilies to use. But here's how to get really great, deep flavor in your chili: make your own chili paste. Rehydrate the chilies in hot hot water for about 30 minutes. Drain them, reserving some of the water (maybe 1/2 a cup). Put the rehydrated chilies in a food processor or blender with a little olive oil, salt, black pepper, and additional spices that you'd like. I add a little dark cocoa powder to mine. You can also add a little bit of the water back into it, if it seems too thick or dry. You'll end up with an amazing, deep, chili paste. When you brown the meat, add some of the paste. Add some to the veggie mix you sautee as well, and then when you mix the veggies, meat, stock, tomatoes etc, add the paste as you would chili powder. oh man, it's so delicious. Now I want chili.","meta":{"section":"Cooking","utc":1504901122}} +{"text":"Are you supposed to use Barkeeper's Friend on enameled surfaces though?","meta":{"section":"Cooking","utc":"1421933274"}} +{"text":"It's a great starter sauce.","meta":{"section":"Cooking","utc":1493935471}} +{"text":"Your sauce recipe has a lot of starch for the amount of liquid. It's a wonder that you got any sauce at all. Also that's a lot of oyster sauce. Typical ratios are one part oyster sauce to three parts soy sauce.","meta":{"section":"Cooking","utc":1539801492}} +{"text":"Given the state of research on diet, it's hard to say how much you should care about the recipe using butter vs olive oil, but either way, the quantity sounds excessive. Partly because congealed butter on top sounds unappetizing and wasteful. I'd suggest reducing both the butter and sugar (although you still want it to coat the sweet potatoes, to protect it from drying out too much), but cooking it longer and lower at first, possibly covered, to help bring out the natural sweetness of the sweet potatoes and make them soft enough. Roasting sweet potatoes slowly can get you an almost candylike result without any added sugar, whereas cooking them quickly in the microwave always gives a blander, starchier result. That said, this sounds like a holiday recipe, and it's best not to try to force holiday recipes to change.","meta":{"section":"Cooking","utc":1459209813}} +{"text":"Mustard powder","meta":{"section":"Cooking","utc":1523520516}} +{"text":"Green onion is a very different beast - I eat a ton of it because it's prevalent in Korean food, which is what I cook and eat the most of. For onion, just make sure you cook it down enough. For example if I'm making a tomato sauce, I'll sweat my onion and garlic until the onion is completely soft before I add the tomatoes. By the time it's cooked, there is no onion texture but you have wonderful onion flavor. Definitely a better taste than onion powder to me. Also, you should read up on types of onions - white onion tends to be more mild and sweet, and even if something calls for yellow onion using the white variety can help ease you into eating it!","meta":{"section":"Cooking","utc":"1433787419"}} +{"text":"Or pumpkin seeds!","meta":{"section":"Cooking","utc":1548668511}} +{"text":"Thanks for the info I was hoping for some stuff on this! I'll keep your advice in mind!","meta":{"section":"Cooking","utc":"1367110174"}} +{"text":"Check out seriouseats.com also. Very atc-like but still free.","meta":{"section":"Cooking","utc":1520471391}} +{"text":"Some people prefer thick fluffy pancakes. you might be following those recipes. if not just add more moisture until you get that flowing consistency","meta":{"section":"Cooking","utc":1480222107}} +{"text":"I like to buy the giant tubs of prepeeled garlic cloves(you can sometimes find them in the \"Asian\" food aisles as well if your local grocer is whitebread enough), and just confit the whole thing. Keeps for a couple of weeks in the fridge and adds a beautiful smooth garlic flavour without the raw garlic 'zing'","meta":{"section":"Cooking","utc":1549515018}} +{"text":"I got a $75 bar blender from my the local wholesale food store. I mainly got it because I was into granitas and it breaks up the ice pretty well. Edit: Mine is a Proctor-Silex Commercial Blender 51000 .. Looks like they are about 50 bucks now.. I've had mine for about a year. I like it.","meta":{"section":"Cooking","utc":1453652597}} +{"text":"My high school made terrible, bland tacos with no seasoning. So I'd put ketchup on them. My friends thought I was weird and gross, but I was like, \"What? It's basically a hamburger with a shell instead of a bun. This makes it taste edible.\" And then they realized I was right.","meta":{"section":"Cooking","utc":"1432559545"}} +{"text":"I think I bought some of that but wasn\u2019t sure what to do with it yet.","meta":{"section":"Cooking","utc":1556576884}} +{"text":"Different peppers. Instead of cayenne they'll use ground ghost pepper or Trinidad scorpion on the XXX hot stuff.","meta":{"section":"Cooking","utc":1557691078}} +{"text":"PERFECT this is exactly what i was looking for thank you so much!","meta":{"section":"Cooking","utc":"1423856135"}} +{"text":"Wear gloves.","meta":{"section":"Cooking","utc":1560136178}} +{"text":"lol! Thanks!","meta":{"section":"Cooking","utc":"1418834522"}} +{"text":"A local brunch spot near me has what it calls the, \"Last Rites\". It consists of A hanger steak, 3 Scrambled eggs, home fries, toast, and hollandaise sauce. Typically consumed after having at least one bloody mary or stout beer while I wait for our table and at least one more during the course of the meal plus coffee & water. A finer breakfast has never been had! The only drawback is that in most circumstances your day can only get worse from that point.","meta":{"section":"Cooking","utc":"1438024641"}} +{"text":"Are you cooking for my dad?","meta":{"section":"Cooking","utc":1464289422}} +{"text":"Right now, it's homemade chicken noodle soup, using a roasted chicken that I put in my dutch oven, and then after getting the good meat off of the chicken, simmering the broth and skimming the fat for the better part of a day. I haven't gotten to the point of making my own pasta yet, but it's cost is on average $15 for 4 quarts of delicious soup that's good on any day of the year.","meta":{"section":"Cooking","utc":1489684386}} +{"text":"Nice, that sounds promising. Slightly unrelated, but which pan do you find yourself using the most? Following the advice of people in this thread to pick up a piece at a time rather than a set.","meta":{"section":"Cooking","utc":1470421548}} +{"text":"A pinch of baking soda will solve all over-steeped bitterness problems.","meta":{"section":"Cooking","utc":1456736813}} +{"text":"So are knives....","meta":{"section":"Cooking","utc":"1431322109"}} +{"text":"lol oops","meta":{"section":"Cooking","utc":"1420484514"}} +{"text":"Traditional method is to braise but you can also roast it of course","meta":{"section":"Cooking","utc":1560216838}} +{"text":"You gotta have some buffalo chicken wings :) also, try this Spinach Artichoke dip.","meta":{"section":"Cooking","utc":1547880444}} +{"text":"Chicken and rice. It is the golden combination of the gods. Literally any style of combining chicken and rice would be fantastic. My favorite is probably pulled chicken with with your sauce of choice over rice.","meta":{"section":"Cooking","utc":"1425922452"}} +{"text":"I make homemade hummus at least twice a week. I toast some sesame seeds in a pan, or use toasted sesame seeds, and make tahini by combining it with olive oil in a food processor. It'll keep for a few weeks in the fridge. I use the same food processor to make hummus, using some of the tahini I already made. SOOO GOOD!","meta":{"section":"Cooking","utc":"1414361646"}} +{"text":"I got an awesome stove top grill pan for Christmas. Does that count? :) I really love chargrilled vegetables. I just need to learn how to make them!","meta":{"section":"Cooking","utc":"1421032506"}} +{"text":"They don't prevent things from being squashed, though. If you have access to a bakery-style cardboard box then that's obviously a nice option.","meta":{"section":"Cooking","utc":"1355570935"}} +{"text":"My boyfriend CUTS things in my nonstick pans \ud83d\ude2b They all have gashes all over the bottoms.","meta":{"section":"Cooking","utc":1546660096}} +{"text":"I whole-heartedly suggest a 14\" Weber smokey mountain or making a mini weber smokey mountain. My DIY miniWSM was my first endeavor into the world of smoke and BBQ. Its incredibly efficient and cost less than $100 to make. I use it for tailgaiting all the time. Mini wsm DIY http://virtualweberbullet.com/miniwsm.html 14\" WSM https://www.amazon.com/exec/obidos/ASIN/B00FKE67V2/thevirtualweberb","meta":{"section":"Cooking","utc":1491512122}} +{"text":"Thank you!","meta":{"section":"Cooking","utc":1550893510}} +{"text":"I don't believe that it will change the color as much as you imagine.","meta":{"section":"Cooking","utc":"1370881412"}} +{"text":"That was entertaining. As a mid 20's male, I see this being popular among food-crazed college students! Looking forward to the next episode.","meta":{"section":"Cooking","utc":1529664296}} +{"text":"I love taco dip or queso way more than nachos","meta":{"section":"Cooking","utc":1491245390}} +{"text":"I'd not known of this prejudice. Seems silly. I can understand disliking it if someone uses so much of it that the dish tastes like garlic powder, but in reasonable amounts it's solid background accompaniment. I have a shaker that's 4 parts salt, 1 part ground pepper, 1 part garlic powder, 1/2 part onion powder, and 1/16 part cayenne powder. I use it in damn near everything, even if the dish has fresh onion or garlic in it.","meta":{"section":"Cooking","utc":"1386614451"}} +{"text":"You could try a duxelles on a sandwich or burger. Turns mushrooms into a sort of sauce.","meta":{"section":"Cooking","utc":1526848185}} +{"text":"Don't use time to gauge doneness, use temperature. A leave-in remote probe thermometer is like $10 at Target. Jab it in the thickest part of the breast and wait til it hits 160 - carryover will handle the rest. Also, brine your chicken.","meta":{"section":"Cooking","utc":1509837737}} +{"text":"Kikkoman is way better than LaChoy. Always read the ingredients list on soy sauce. If it has hydrolyzed soy protein, it's not naturally brewed. The fake stuff is pretty bad. Same thing goes for Worcestershire sauce.","meta":{"section":"Cooking","utc":1492534648}} +{"text":"Rubber spatulas are the easiest thing to use imo. the finger method always struck me as kind of risky haha","meta":{"section":"Cooking","utc":1559297477}} +{"text":"I like to make a simple pan sauce after searing the roast and use that instead of the soup. Provides the slight amount of moisture you need and doesn't give the overwhelming flavor of the soup.","meta":{"section":"Cooking","utc":"1423366376"}} +{"text":"Just based off my food mood lately, I would do some sort of marinated pork cutlet, steamed cabbage, and rice pilaf. Maybe a tomato and cheese app and then an onion bread. Can't really give too much other detail because you don't even list flour as an available ingredient so I'm not sure whats out of bounds.","meta":{"section":"Cooking","utc":"1347163998"}} +{"text":"My dogs agree.","meta":{"section":"Cooking","utc":1527955497}} +{"text":"I have a friend that uses it as a dip for her Tim\u2019s jalape\u00f1o chips. I haven\u2019t tried it yet myself, but it\u2019s definitely on my list.","meta":{"section":"Cooking","utc":1554173984}} +{"text":"You don't need to add any boullion as the purpose of that is to make stock. Stock comes from chicken bones so you already have that going for you.","meta":{"section":"Cooking","utc":"1343163180"}} +{"text":"https://snapguide.com/supplies/romano-cheese/","meta":{"section":"Cooking","utc":1505437991}} +{"text":"You ought to ask the folks over at r/chefit, where lots of actual chefs share advice, etc.","meta":{"section":"Cooking","utc":1550169647}} +{"text":"Let me clarify-- can you give me a more technical explanation as to why the SE recipe won't result in a crispy skin whereas the Epicurious recipe you linked will?","meta":{"section":"Cooking","utc":1479841445}} +{"text":"If you have refrigerated salsa, you can fry it up a touch in a pan with olive oil, then poach the eggs shekahouka style in the salsa. If you can find it, salsa Lisa is the best for this.","meta":{"section":"Cooking","utc":1556675926}} +{"text":"Shrimp do not take long to cook. Save them till the end and pull them before you think they are done. Mere minutes or they become rubber nuts.","meta":{"section":"Cooking","utc":"1435352754"}} +{"text":"I use the paddle on it to make gnocchi. Use it to whip egg whites to stiff peaks to make waffles.","meta":{"section":"Cooking","utc":1456109374}} +{"text":"If you put essential oils in my food ill destroy the whole batch and noone eats.","meta":{"section":"Cooking","utc":1546626319}} +{"text":"You should try canning your own green beans.","meta":{"section":"Cooking","utc":1529978894}} +{"text":"Give it a smell, I love cumin so much. Use it to make some tex mex food","meta":{"section":"Cooking","utc":1551849286}} +{"text":"A spoon edge is too fat to fit under the metal unless you really crush it down into the cardboard. A table knife's edge is thin enough to get under there and pop it open.","meta":{"section":"Cooking","utc":"1387466196"}} +{"text":"My mother-in-law makes candied yams, though not sure I recommend it considering how ridiculously unhealthy it is. Open some large cans of yams, dump them (with juices) into a large roasting pan. Add in about 4 cups of sugar, 2 cups of brown sugar, and a jar of marshmello cream. Add water until the yams are covered. leave in the oven on a temp of around 200-250 for a few hours until about half the liquid has reduced.","meta":{"section":"Cooking","utc":1513270822}} +{"text":"Onion powder, white pepper, sour cream or Greek yogurt, shredded sharp cheddar cheese, and diced tomatoes.","meta":{"section":"Cooking","utc":"1442708888"}} +{"text":"Two eggs beaten in a cereal bowl, add a splash of milk, sink two slices of american cheese in it, microwave until set, turn over onto two slices of buttered toast.","meta":{"section":"Cooking","utc":"1349720149"}} +{"text":"Steak juice and fat tends to congeal. I don't know if I would call it \"semen - like\" though. Do you have a picture? If you want it more consistent you could use an emulsifier like corn starch or carageenan or cream of tartar.","meta":{"section":"Cooking","utc":1459575346}} +{"text":"Teriyaki steak bowls!!","meta":{"section":"Cooking","utc":1538321689}} +{"text":"Mexican here, we use canola oil or olive oil to fry them as well. Then we mix them with red or green salsa of course.","meta":{"section":"Cooking","utc":"1444662131"}} +{"text":"Np! Last time I went to use it I had to wipe it out because it was full of crumbs and spider webs lol.","meta":{"section":"Cooking","utc":1511043973}} +{"text":"Same. Basically just warm bread that is just before changing color.","meta":{"section":"Cooking","utc":1545916883}} +{"text":"A phone call to Papa John's.","meta":{"section":"Cooking","utc":1506373232}} +{"text":"I put yellow mustard on literally everything. Literally.","meta":{"section":"Cooking","utc":"1432498948"}} +{"text":"I don\u2019t follow any recipe. Have been making it as a comfort food for a while now. You may use this as a base. I have never added cabbage. Usually julienned carrots, sliced mushrooms, thinly sliced onions, ginger, garlic and sometimes a meat like ground pork or shredded chicken. Never forget to add thoroughly beaten egg while it\u2019s all still simmering before you remove the pot from heat. Edited a word.","meta":{"section":"Cooking","utc":1539138539}} +{"text":"With the default disclaimer that I can't guarantee that it's food safe, I'd personally eat it.","meta":{"section":"Cooking","utc":"1413333552"}} +{"text":"I stayed up thinking of migas last night haha. I looked up recipes, since I've never really done that, and no potatoes. Well even if what I've had isn't true migas, it's still good. If it appeals to you, try tossing in some potatoes next time!","meta":{"section":"Cooking","utc":1454519154}} +{"text":"He was on his way to go fuck himself, but ended up doing this other thing, instead...","meta":{"section":"Cooking","utc":"1429429097"}} +{"text":"My family switched to the chicken broth powder by Lee Kum Kee (I think). Works the same.","meta":{"section":"Cooking","utc":1544223300}} +{"text":"Your recipe looks identical to the one I use but without butter. I usually add more liquid because I like them thin, and they still rise fine. Maybe try using only baking powder. I also like lemon zest for flavor, which might help boost the acid.","meta":{"section":"Cooking","utc":1502369955}} +{"text":"do it!!","meta":{"section":"Cooking","utc":1562570820}} +{"text":"Basmati rice. Wash it. Fill in pot until water is 3/4 inch above rice level. Salt the water add 2 tbspn butter and 2 tbspn zershek berries if available ( assuming u made 2 to 3 cups rice.) On med heat uncovered until boils and water level falls below rice level. Cover switch heat to low. Set timwr 15 mins. Meanwhile crush 1 tsp sugar with pinh of saffron threads in a mug with a spoon. Add 1/8 cup boiling water to saffron sugar mix. When 15 mins is up pour safron water over rice in circular motion . Cover let sit 5 mins. Flufd with fork, enjoy. Learned it from my persian roomate in london.","meta":{"section":"Cooking","utc":"1439875630"}} +{"text":"Whipped lentils. Like whipped potatoes, but amazing because it's different. Overcook lentils until way soft, drain in a sieve, whip in a bowl with salt and pepper. Oven roasted butternut squash. Halve, seed, peel, divide into large chunks. Lightly toss in olive oil, salt and pepper. Roast in oven on a baking sheet or preheated cast iron pan. Turn 2 or 3 times until done.","meta":{"section":"Cooking","utc":1505445820}} +{"text":"I made peanut butter last week (holy shit my new magimix is amazing) , got to the end and realised \"damon, I made it smooth\". Took me a few minutes before I realised I could just add more","meta":{"section":"Cooking","utc":"1413196106"}} +{"text":"Have to use romas, that's the only difference I see and mine tastes like the grocery pico. I'll add pepper to, and maybe cumin. But not using romas is your problem.","meta":{"section":"Cooking","utc":1521723642}} +{"text":"I see this said so often that I feel like I must have the magical power of \"being a person for whom the spoon trick does not work\". I've never found a spoon helpful. Either my pot fits everything fine, or it's going to boil over no matter what I stick on top of it, and my only option is to either stand there blowing on it every 30 seconds or to dump some water out.","meta":{"section":"Cooking","utc":"1419263535"}} +{"text":"North Carolina Country Ham Biscuits / Chicken and Dumplings","meta":{"section":"Cooking","utc":1563811028}} +{"text":"No worries, just placed my order :)","meta":{"section":"Cooking","utc":"1421340680"}} +{"text":"#####&#009; ######&#009; ######&#009; ####&#009; **Proctor Silex E160BY Fresh Grind Coffee Grinder, White** Current $12.85 Amazon (New) High $13.99 Amazon (New) Low $10.56 Amazon (New) Price History Chart | Screenshot #####&#009; ######&#009; ######&#009; ####&#009; **KRUPS F20342 Electric Spice and Coffee Grinder with Stainless Steel Bl...** Current $19.95 High $22.88 Low $15.52 Price History Chart | Screenshot | FAQ","meta":{"section":"Cooking","utc":"1409057634"}} +{"text":"This is awesome, I was definitely wondering what each one's strengths were.","meta":{"section":"Cooking","utc":"1383013896"}} +{"text":"I bought a house recently that doesn't have one built-in, and I haven't bought one yet. They only times I miss it are melting butter (like everyone else has mentioned), and for the times I'm really just cooking something frozen for the sake of convenience, or heating up leftovers and don't want to use a pan on the stovetop to do it. &#x200B; I've been watching local buy/sell groups on Facebook for a cheap used one (someone recently posted one that \"doesn't heat, but everything else works,\" so the search is obviously not going that well), and will probably add a built-in one when I remodel the kitchen next year.","meta":{"section":"Cooking","utc":1555701316}} +{"text":"French onion soup. In this recipe, he makes it more \"American,\" which you'll see what that entails and why in the video. Even though this takes a bit of time, it's quite amazing.","meta":{"section":"Cooking","utc":"1335468799"}} +{"text":"Weird, two men born in the same year.","meta":{"section":"Cooking","utc":1466822914}} +{"text":"Salt &#x200B; kappa i like me some oregano &#x200B;","meta":{"section":"Cooking","utc":1542180778}} +{"text":"Lable. Cook the medium one first, chill fridge and then cook the rare. 1hr before finished add the medium one to the bath to warm up. Finish however you'd like","meta":{"section":"Cooking","utc":1514738784}} +{"text":"You actually want to use medium high heat and a good nonstick pan to fry a burger. Flip the burger only once, allowing maximum crusty goodness to form. If possible, grind your own meat. Trimmed beef shank, neck, or short rib probably make the best burgers. A little pork fat in the mix can really make for a satisfying texture. Mix the meat with salt and pepper, and try not to crush the patties down too hard. You wan them to hold together, and no more. Some people say leave the salt out of the mix, and salt later, but I have rarely noticed much difference.","meta":{"section":"Cooking","utc":"1399575116"}} +{"text":"Jello mold with raspberry jello recipe from my grandma!! So retro now people go mad for it, would recommend :)","meta":{"section":"Cooking","utc":1543289185}} +{"text":"If you're Bulgarian I'm surprised you even ate broccoli as a child. I used to live in Bulgaria and broccoli was soooo hard to find, which sucked because I love it. I found it ONCE frozen in the market in my town and never again. I remember finding it in Sofia and it was such a big deal to me, haha.","meta":{"section":"Cooking","utc":1546377613}} +{"text":"I like using it when I make chicken noodle soup. It gives it such a flavor boost.","meta":{"section":"Cooking","utc":"1383991824"}} +{"text":"I think people forget that coolers also keep hot things hot (I mean, the name is \"cooler\" after all). /u/chocolate_babies, I think this is the best method. It will certainly stay hot over a 35 min drive if wrapped up and put in a cooler.","meta":{"section":"Cooking","utc":1482004831}} +{"text":"Variety of dried beans and legumes + pressure cooker = long shelf lives for staples that are easy to put together. These include Pakistani \"curries,\" *dals*, Mediterranean salads with chick peas, etc. Thai curried butternut squash soup is simple to whip up and freezes great. I portion out into mason jars and stick in my freezer, just had one the other day that was delicious from the batch I made about six months ago. Simple tacos (chicken/shrimp/fish), tortillas, an embarrassing collection of various cheeses, beans, rice, etc. Bolthouse Farms Avocado Cilantro Dressing is a delicious sauce that works fast here. Eggs. Breakfast burritos, crispy fried eggs on anything or alone, soft boiled done in the pressure cooker for easy peeling, omelettes. Cereal and milk. Potatoes, onions, jarred ginger and garlic: great for curries and anything else, honestly; I pretty much don't use the fresh stuff for anything anymore. Quality doesn't suffer. Frozen fruits for morning smoothies, frozen spinach to make them green. Costco staples: panko breaded tilapia, mini quiche, chicken breast, jarred peaches, Smuckers Uncrustables, Capri sun, canned tomatoes...","meta":{"section":"Cooking","utc":1491124557}} +{"text":"I\u2019m a big fan of jalape\u00f1os. I usually fire roast them and blend them in a sauce, or slice and pan fry them with a little garlic and butter. If I\u2019m looking for a little more heat in my sauce I\u2019ll add a habanero as well.","meta":{"section":"Cooking","utc":1519177594}} +{"text":"You can even make different kinds of gnocchi. Sweet potato, classic with herbs, or even ricotta.","meta":{"section":"Cooking","utc":1493244245}} +{"text":"I wouldnt have thought so unless you arent drying it properly or theres visible cracks. Youre shortening the lifespan of a chopping board by putting it in the dishwasher sure but from a hygiene perspective i think youre good.","meta":{"section":"Cooking","utc":1556708069}} +{"text":"Living in central Illinois, I may have a bit of trouble coming across that special ingredient, but I will keep it in mind if I ever see a shop selling any","meta":{"section":"Cooking","utc":1516576132}} +{"text":"this is my go-to, too! it's soooooo good.","meta":{"section":"Cooking","utc":"1421281156"}} +{"text":"What kind of curry powder are we talking about here? I live where Indian food is common, and while I've seen under-ripe bananas in curries, I don't think I've ever seen this method of cooking them.","meta":{"section":"Cooking","utc":1549618171}} +{"text":"That's great, but I still don't trust a label more than my own senses. Milk is completely obvious when it's bad.","meta":{"section":"Cooking","utc":"1414776193"}} +{"text":"For all the people suggesting pasta salad, baked pasta, cold leftovers, chilled potato soup, etc... I'm pretty sure OP is looking for something that's *prepared* cold as well as eaten cold. If my A/C were broken in 106 degree heat, the last thing I'd want to do is turn the oven, broiler or stove on for any amount of time.. That being said, make some cold cut sub sandwiches with good meat and cheese, a fancy salad, and one of the cold soup recipes others have posted. Simple, cheap and most importantly cold-prep. Alternatively, go to a nice air-conditioned restaurant..","meta":{"section":"Cooking","utc":"1410904053"}} +{"text":"Meat Storage - I always put meats in the freezer, unless I know for certain I'll be eating/preparing it in the next day or two. * Defrosting - To defrost, the best way is to put it in the fridge to thaw, and then cook when it's ready. If you're in a hurry, you can also thaw in a bowl of cold water, preferably with a trickle of water running into it. Don't ever thaw/defrost in hot/warm water. Note that this isn't license to put a package of chicken into cold water and then go off to work for 8 hours. Leftovers - I'd eat them within the next 3-4 days. They're great for lunches at work as well. If you have a LOT of leftovers, you can freeze them. I don't usually do this.","meta":{"section":"Cooking","utc":"1436285431"}} +{"text":"Adding milk shouldnt hurt. For cooking purposes buttermilk is basically just milk with higher acidity. That acidity is what helps tenderise the meat and gives it that sour flavour.","meta":{"section":"Cooking","utc":1499927273}} +{"text":"This advice is real' good for a bunch of stuff :)","meta":{"section":"Cooking","utc":1536695039}} +{"text":"Stir fry: meat of choice, veggies of choice. Put in frying pan (medium heat.) Add sauce of choice (can buy various Asian sauces at most grocery stores. Serve by itself or over rice/noodles.","meta":{"section":"Cooking","utc":"1406077053"}} +{"text":"If your bf expects you (vegetarian) to cook him meat dishes, pick up a couple of varieties of hamburger helper.","meta":{"section":"Cooking","utc":1488338475}} +{"text":"I demand photos and recipe on behalf of r/cooking!!","meta":{"section":"Cooking","utc":"1414113133"}} +{"text":"More details?","meta":{"section":"Cooking","utc":"1366994817"}} +{"text":"Frying them sounds so good. Thanks!","meta":{"section":"Cooking","utc":1554153383}} +{"text":"Thank you, I'll try this next year! I always did make my gravy from the discarded pieces, anyway.","meta":{"section":"Cooking","utc":1461095237}} +{"text":"I've also heard of vinegar and milk as a buttermilk substitute. Which one is better? Lemon juice or vinegar?","meta":{"section":"Cooking","utc":"1431482946"}} +{"text":"Corn starch. It won't change the flavor much, and just a bit should make a difference. P.s. When I say a \"bit\", I mean start with a tsp.","meta":{"section":"Cooking","utc":1543766801}} +{"text":"> At that temps bacteries can't grow... You're making the assumption that the entire pot is vigorously boiling the entire time. That's not at all how this works. Also, those kettles were not equally heated. Some spots are way hotter than others.","meta":{"section":"Cooking","utc":1537555354}} +{"text":"If he's used the knives for that long I would presume he likes the way they feel. A nice set of knife sharpening stones or paying to have them professionally sharpened would be an inexpensive way to get them back in competition form.","meta":{"section":"Cooking","utc":1545600128}} +{"text":"> Where it finished baking. Ha","meta":{"section":"Cooking","utc":"1436948861"}} +{"text":"Am I mispronouncing it then?","meta":{"section":"Cooking","utc":"1400269960"}} +{"text":"I would spend your time teaching simple basics like browning meat or sauteing veggies in oil/butter, and how to finish plates. Once she gets to Ecuador, she'll most likely be surrounded by locals who know what is easily available for cooking and how to make tasty meals from those items. So show her the basics of heat management and try to open her mind a bit. She's gonna have an amazing adventure in Ecuador. The best thing you can teach her is how to learn.","meta":{"section":"Cooking","utc":1564338870}} +{"text":"ugh ugh ugh, the smell of it makes me sick. My mother gave me two slices of baloney between two pieces of white bread in a reused brown paper sack every day for lunch when i was in school. By the second grade i could not eat it anymore and started sneaking past the garbage bin every day to throw it out. I would then sneak to bathroom to hide since I could not sit there with nothing to eat. This went on until about 5th grade when she just stopped with the lunch altogether. Baloney smells like the guilt of wasted food, the shame of such a pathetic lunch, the fear of the wooden spoon if she ever found out, the depression of hiding from my classmates and not having friends, and the pain in my stomach that trips to the water fountain could only cool, not kill. To this day there are only two things I can not stand -- wasted food, and baloney.","meta":{"section":"Cooking","utc":"1439464758"}} +{"text":"Best guess is dry rice in the bottle. We use it at restaurant s to keep the salt from sticking. Or a few saltine crackers.","meta":{"section":"Cooking","utc":1516632179}} +{"text":"I think that subreddit made me sick. The first post was half cooked chicken livers. Why would someone eat that?","meta":{"section":"Cooking","utc":"1364404725"}} +{"text":"Oh yeah, talk dirty to me.","meta":{"section":"Cooking","utc":1479462362}} +{"text":"jelz","meta":{"section":"Cooking","utc":1543252934}} +{"text":"Sorry, man. No offense intended. When I say, \"coleslaw and potato salad kind of people\", I was trying to say that I want something different....but not too different. Re-reading my post, that prolly wasn't clear. I cross a state line going to work. It's less than 50 miles from my home to the worksite. There's a BBQ festival here that has been attended by people from half way around the world from here. The big thing here is mutton. I pack that shit up and take it 50 miles north and a large portion of them couldn't even fathom why anyone would eat sheep!?!? Until they tried it. Past that, it was, 'Eureka!!!! Why haven't we discovered this delicacy before now!!!' Looking for something more like that....doubt it'll be as profound for them as that tho, lol. Again, no offense intended.","meta":{"section":"Cooking","utc":1531888423}} +{"text":"Thanks for sharing. I had not heard about him before.","meta":{"section":"Cooking","utc":"1446227998"}} +{"text":"Pork schnitzel is best done hunter style, a.k.a. Jagerschnitzel in my opinion.","meta":{"section":"Cooking","utc":1484161217}} +{"text":"Yeah the freezing point doesn\u2019t really change overall.","meta":{"section":"Cooking","utc":1542057827}} +{"text":"Papadesuyo777 No idea how well known the channel is, but it's a great source for mostly Japanese recipes. No voice, just the cooking process, easy to follow, nice presentation, including write-ups of the recipes.","meta":{"section":"Cooking","utc":1537274448}} +{"text":"Woohooo for carrot salads! How do you make your carrot salads? I\u2019m more of a use one pot for almost everything. Yesterday I made grilled chicken and on the same pot grilled carrots and asparagus. Yeah the kitchen was definitely a time where she can just be in her zone just herself (are u me? Are u a twin? \ud83d\ude02) I recently just bought a masala curry from target and I can\u2019t wait to try it. I\u2019m really new to different curries and seasonings.","meta":{"section":"Cooking","utc":1547998492}} +{"text":"Step 1: Need to eat. Step 2: Don't have income. Well, that's one way to motivate yourself to start cooking. The how is a little more hit-and-miss. As other people said, help out in the kitchen. Good knifework is probably the skill most worth developing - start early; learn how not to cut yourself. Learn the difference between cutting with a sharp knife and a dull knife, and then *never* use a dull knife again because that's how you lose a finger. Either can cut you, but only a dull knife is unpredictable. Taste every spice and every ingredient you can. Once in awhile, I'll even risk a bite of raw meat or egg just to better understand the flavor I'm working with. Ruin dishes. Add a sprinkle of salt, taste, and add a sprinkle more. Try to identify where the perfect amount is, then go past it to confirm that you added too much. Same goes for how long you bake something for, how much you thicken a soup/sauce, etc. etc. The point here is that learning happens by trying something new, regardless of whether or not it's going to turn out well (which it often won't). You learn 1,000 ways to *not* make a lightbulb.","meta":{"section":"Cooking","utc":1527102363}} +{"text":"Wtf is head cheese?","meta":{"section":"Cooking","utc":1561656527}} +{"text":"Winner, winner, lamb shank dinner","meta":{"section":"Cooking","utc":1479610044}} +{"text":"Ain't no secret in my chili. I tell folks it is in there, and then a confused look draws over their faces, and they say to me, \"Huh, I'd have never thought of that.\" That's because I know how to cook, and often they don't. Now another \"secret ingredient\" you might like to try in your chili? Cream cheese. Just stir it in after you've finished cooking and it makes your chili this wonderful whole other thing. Just make sure to keep stirring until it is all incorporated, otherwise you might have little white lumps and that isn't very pretty.","meta":{"section":"Cooking","utc":1507472926}} +{"text":"Chinese 5-spice, assortment of noodles; curry pastes, flavored tofu","meta":{"section":"Cooking","utc":"1329629574"}} +{"text":"brisket.","meta":{"section":"Cooking","utc":"1439170638"}} +{"text":"If you have a better oven, go as hot as you can. I cook at 500 F for 8 minutes when I make pizza.","meta":{"section":"Cooking","utc":"1405375493"}} +{"text":"I made panna cotta using chef john\u2019s recipe last week. It was fantastic and simple.","meta":{"section":"Cooking","utc":1551747297}} +{"text":"....What are those....? Heh","meta":{"section":"Cooking","utc":1459713113}} +{"text":"Fellow vermonter. What place is this?","meta":{"section":"Cooking","utc":"1434742481"}} +{"text":"I've never used an avocado for help. Does it give good advice?","meta":{"section":"Cooking","utc":1483983904}} +{"text":"Any suggestions on which ones are best?","meta":{"section":"Cooking","utc":"1336835920"}} +{"text":"Scanpan CTX Covered Saut\u00e9 pan - $250 - Stainless steel, aluminium core, non-stick surface. My favourite pan, use it all the time. It comes in multiple sizes, I have the largest one, but am going to buy one of the smaller ones soon.","meta":{"section":"Cooking","utc":1489570783}} +{"text":"How do Italians freeze their intense rigatoni dishes and such?","meta":{"section":"Cooking","utc":1486059352}} +{"text":"It's very spirit breaking, I've taught myself to cook/bake and i don't get to very ofyen","meta":{"section":"Cooking","utc":1555471239}} +{"text":"Smoked barbecue ribs. About 5 hours of cooking and you have to watch grill temp and wind direction, oh and rain. So damn good though. Also nikuman or Asian pork buns. Marinade meat. Cook meat. Cut up meat. Prep yeast for dough. Let dough rise several times. Stuff the buns. Stream the buns. Actually I didn't make these anymore and just go to dim sum.","meta":{"section":"Cooking","utc":"1432157370"}} +{"text":"This is super specific, but I love listening to Action Bronsen while I cook.","meta":{"section":"Cooking","utc":1554918212}} +{"text":"Ahh the papas choice /s Good combination, some parsley on that bacon yummmmm","meta":{"section":"Cooking","utc":1514667085}} +{"text":"I wouldn't wreck a steak with olive oil..... use bacon grease instead. The smoke will smell better.","meta":{"section":"Cooking","utc":1459897486}} +{"text":"I make mashed potatoes all the time. Like, *all the time*. They're a fucking super food and about the easiest thing to cook on the planet. A monkey could do it, it makes cooking scrambled eggs look like brain surgery. I don't even peel the potatoes. So of course I have lots of extra mashed potatoes all the time. I've taken to spreading it on bread like butter or just making straight up mashed potato sandwiches. Sometimes with cheese or butter. They're delicious. People give me weird looks for this though, I guess just because it's uncommon, or too many carbs? But I mean it tastes great.","meta":{"section":"Cooking","utc":"1439446091"}} +{"text":"Rib eye is most traditional, but a flank steak - sliced very thinly - works well too and is a bit cheaper. Here in the US they call the bread for it a hoagie roll; it's a long roll that's pretty soft. You generally don't want a crusty bread like a baguette.","meta":{"section":"Cooking","utc":1496836528}} +{"text":"I remember reading that Indian restaurants use a lot more cream and/or butter in their dishes than are found in traditional recipes, so you could try upping the amount of dairy you use. Also I believe that many restaurants make a large batch of a single curry base and then modify as needed to make different dishes as a way to save time and effort, so you might try searching out a good and complex curry base recipe and go from there.","meta":{"section":"Cooking","utc":1551760339}} +{"text":"I mean its not a very good idea but maybe sweet potato mash? Its sweet and tastes really good with some gravy ontop. It can be a little twist to regular mash since he might be sick of it by now.","meta":{"section":"Cooking","utc":"1448876169"}} +{"text":"Maybe i'm not understanding, but why can't he cut parallel to his stump? Rather than pointing at it? Also make sure the knife is as sharp as it can be. It'll require less force and be less prone to slip and cause injury. Most people think this is counter intuitive and think a dull knife is safer.","meta":{"section":"Cooking","utc":1462266665}} +{"text":"Okay, so I'm gonna have to try this, because it sounds really, *really* terrible. But hey, hopefully I'll be surprised?","meta":{"section":"Cooking","utc":1539094789}} +{"text":"I haven't tried it, but Binging with Babish's latest episode is about pot roast: https://youtu.be/RVx90rTJIzc He's generally pretty on point.","meta":{"section":"Cooking","utc":1550415710}} +{"text":"The problem with making homemade bacon is the cost. Pork belly has become an extremely trendy cut, and it is difficult to find it for less than $5/lbs where I am. After you factor in weight losses from preparation (trimming skin and water loss during the smoke, primarily, I think), it usually costs me much more to make my own bacon than it does to just buy the fancier stuff from a store. Sometimes Costco has whole bellies for $3/lbs though. Then it is making bacon time!","meta":{"section":"Cooking","utc":1488581011}} +{"text":"Cuisine at Home, no ads and easy to make recipes. I've subscribed to the seven years ago and haven't looked for another on yet.","meta":{"section":"Cooking","utc":"1416422861"}} +{"text":"Thank you, iDontWanaLargeFarva, for voting on garlicbot. This bot wants to find the best and worst bots on Reddit. You can view results here. *** ^^Even ^^if ^^I ^^don't ^^reply ^^to ^^your ^^comment, ^^I'm ^^still ^^listening ^^for ^^votes. ^^Check ^^the ^^webpage ^^to ^^see ^^if ^^your ^^vote ^^registered!","meta":{"section":"Cooking","utc":1523228076}} +{"text":"Check this out. Get a saut\u00e9 pan and add a tbsp of olive oil, a handful of crushed walnuts, a pinch of S+P to taste, and a pinch of chopped sage. Put the pan on med high. Once the oil starts bubbling around the walnuts, add a half tablespoon of garlic and a tablespoon of butter. Get that pan fuckin moving. Wooden spoon in the dominant hand with a sturdy grip, opposite hand moving he pan in a circular motion. Keep it moving. Once the garlic opens up and smells like what you dream garlic will smell like, hit it with a splash of white wine to deglaze. Toss your ravioli and top with Ramano or what ever hard cheese you feel like. A badass fucking sauce for your badass ravioli. Congrats!","meta":{"section":"Cooking","utc":"1361185010"}} +{"text":"I used just the bar keepers friend and a soft cloth. Make sure the pan is wet, and the cloth is very wet. I hope it works for you as well as it did for me!! and it's cheap less than 2 dollars for the container. Oh, and the container is like a comet cleanser type container.","meta":{"section":"Cooking","utc":1529553689}} +{"text":"45 minutes before you want to grill, season the steak with salt and pepper. 15 minutes before you want to grill, light the charcoal in a chimney and let it get going well, then pour it into the grill. At grilling time, clean and oil the grate. Grill the steak for 5 minutes per side. Rest for 5-10 minutes. Eat.","meta":{"section":"Cooking","utc":"1444167578"}} +{"text":"The second-easiest way to become a von Habsburg.","meta":{"section":"Cooking","utc":1515997376}} +{"text":"The amount of salt in that type of mango pickle means you'll probably be fine. The few organisms that could potentially grow in there aren't likely to be harmful. Also, like anders9000 above suggests, post-harvest contamination is the only real risk for botulinum growth on mangoes, as they're not in the typical category of botulinum-carrying produce, which tends to be harvested directly from the soil.","meta":{"section":"Cooking","utc":1545123029}} +{"text":"But do you have a Korean fried?","meta":{"section":"Cooking","utc":1477873132}} +{"text":"My death meal would be the following: Caesar salad French onion soup with baguette Dry aged ribeye steak served with Hasselbeck potato, and creamed spinach Creme brulee That's a good 1600 calories there","meta":{"section":"Cooking","utc":"1435976861"}} +{"text":"I rented a place without one, I didn't even realize it until I moved in, it's just not something I ever expected not to be there or thought I needed to look for when checking the place out. I pretty quickly bought a used one from CL for like $50 and rigged it up in the garage from the w/d hookup water and I had it drain out a plastic fiber conduit onto the driveway. My house now my daughter broke the dw and I went without one for a year and a half just handwashing everything. Weird how I could've replaced that one lots sooner without any kind of rig job but I just couldn't go without one before in the rent house.","meta":{"section":"Cooking","utc":1543292022}} +{"text":"Thanks! Should be here on the 5th.","meta":{"section":"Cooking","utc":"1430615531"}} +{"text":"Hmm. I might just work up the courage to taste them. Thanks :)","meta":{"section":"Cooking","utc":1458334179}} +{"text":"If you don\u2019t know how to use it, send it to me. There\u2019s nothing wrong with your pan.","meta":{"section":"Cooking","utc":1545005432}} +{"text":"A brilliant idea, save for the fact that some of us have ovens with electric buttons and not a knob :(","meta":{"section":"Cooking","utc":"1410594162"}} +{"text":"Oh my goodness you know those little powdered sugar donuts you get in the bag from the supermarket, we'd use to put a pat of butter on each one, pop in the toaster oven for a few minutes. So good. This is what my dad would feed us for breakfast when our mom wasn't there lol","meta":{"section":"Cooking","utc":"1416486622"}} +{"text":"I really doo much too much garlic, but I use whole cloves and just eat them myself later. Feels like the same garlic flavor gets through but I get all the garlic I want too","meta":{"section":"Cooking","utc":1554865451}} +{"text":"Yes it is, though.","meta":{"section":"Cooking","utc":1554143185}} +{"text":"Thank you!","meta":{"section":"Cooking","utc":"1442155564"}} +{"text":"Charring is cool, just don't bother trying to take skins off; way too fiddly on a small, thin-fleshed pepper. When I make green salsa, I take half of everything except cilantro (chiles, tomatillos, onion, whatever) and roast that. Then I take half of the roasted, half of the raw & blenderize it. The other halves I chop up. So 1/4 is roasted and processed smooth, 1/4 is roasted and chunky, 1/4 is raw and chunky, 1/4 is raw & smooth. If that makes sense. Not saying it's the greatest, but people seem to like it. If you want a hot, flavorful pepper that you CAN scorch & rub skin off, try a Manzano (spelling?) if you have a middle eastern store nearby; they seem to carry them. The ones I've gotten were hot as hell, but not sure if they are always like that. Very fleshy, about the size of a small slicing tomato, and thick-walled. First time I bought them, I started chopping thinking they must be mild & got capsaicin all in my eyes & face. One of the few times I've ever had a real pepper \"incident\", and I've been growing habs & ghost types for years. edit: if you're used to grocery store jalapenos, try serranos instead next time...they are easy to find & tend to be fairly hot. Habaneros may be a bit much if you're used to just using jalapenos.","meta":{"section":"Cooking","utc":1550984222}} +{"text":"This!","meta":{"section":"Cooking","utc":1557614282}} +{"text":"We have the best trade negotiators, don't we? (Yes we can!)","meta":{"section":"Cooking","utc":1471320880}} +{"text":"Instead of bread crumbs, I use rice that has been prepared with V8 juice and a little water. Add flavor with Lea & Perrins Worcestershire Sauce or Lizano Salsa, both wheat free. I use plenty garlic and onion blended halfway to mush as well as Cajun seasoning or similar and a couple envelopes of Goya Sazon con culantro y achiote. Going for flavor here.","meta":{"section":"Cooking","utc":1556764570}} +{"text":"Two countries Germany always took over? Italy and France. Couldn't fight, but the could cook. Krauter just stood at the border sniffing. \"Klaus, vat are zey cooking over zere?\" Vant to go see?\"","meta":{"section":"Cooking","utc":1510022365}} +{"text":"maybe if you read the review you'll understand.","meta":{"section":"Cooking","utc":"1353005187"}} +{"text":"Mushrooms","meta":{"section":"Cooking","utc":1554180131}} +{"text":"no no no no no. That's how you get botulism. If you put garlic in oil, you need to refrigerate it immediately and use within a few days. I suppose freezing would be okay, but I feel like the garlic texture would suck after.","meta":{"section":"Cooking","utc":1462998561}} +{"text":"Guy is better than that twat on You Gotta Eat Here!","meta":{"section":"Cooking","utc":"1429436586"}} +{"text":"Are you Cantonese, OP?","meta":{"section":"Cooking","utc":1554341133}} +{"text":"Tastes better than boiling them.","meta":{"section":"Cooking","utc":"1368894139"}} +{"text":"I would try fried patties/fritters by combining the Cricket Protein, chopped olives, and something to hold them together (egg or shredded cheese, ideally). Form small balls, then flatten and fry on each side until golden brown. Serve with the hoisin sauce, or make a sauce using the scotch (combine with cream, melted butter, and onion). Personally, I would drink the scotch. ;-)","meta":{"section":"Cooking","utc":1483834090}} +{"text":"Ya, exactly. Not sure why you\u2019re being down voted. People have their one track mind and refuse to believe the truth about fat. I\u2019m pretty sure these people eating \u201clow/no fat\u201d diets are far from in shape.","meta":{"section":"Cooking","utc":1524413146}} +{"text":"It is best, especially for steaks to defrost them in the fridge.","meta":{"section":"Cooking","utc":1540792132}} +{"text":"Yeah it's kind of like this but i remember him taking the ingredients to someone else who then cooked something with it. I think he always went to one of the best cooks in the country and let them experiment.","meta":{"section":"Cooking","utc":1474474859}} +{"text":"We have Winco, Costco, Bimart, and I think down in Cali there's Sam's Club. I don't think we have Sam's Club up here in Oregon but I could be wrong.","meta":{"section":"Cooking","utc":"1372903543"}} +{"text":"[violent retching]","meta":{"section":"Cooking","utc":1490648738}} +{"text":"Love that show. I basically used it as my Great British Bake Off comedown drug.","meta":{"section":"Cooking","utc":1492895303}} +{"text":"Potato soup. You can dress it up or down, but it's delicious and hearty. Maybe not great if you're in the hemisphere moving into summer, but a good standby for the winter blahs. I start by sauteing garlic and onions in olive oil (or butter, or the grease left over from cooking up homemade bacon bits...just saying...) in a large stock pot. while cooking, I dice up a bunch of Yukon gold potatoes (or russet or Idaho or whatever floats your boat). After the onions and garlic are nice and soft, I add the potatoes into the pot with enough chicken stock to cover all the potatoes. I add salt and pepper. How much will differ with what kind of stock you use. Less is more in this instance as you can adjust later. I also add celery seed and rosemary and whatever other spices jump out at me from the cabinet. I boil the crap out of the potatoes until they're soft. Remove from heat. Then I add a little milk (or cream, or more chicken stock or butter or a combo of all or try something like yogurt or sour cream). I take my stick blender and whirr the whole thing until its relatively smooth. I like it a little chunky. If you need more liquid, add it now. Taste. Does it need salt? Add salt. Do you love cheese? Stir in some shredded cheese while it's still smoking hot. Serve with green onions, bacon bits, shredded cheese. If you have leftover steak, might I suggest a blue cheese and steak panini on the side? Or steak on a bed of salad greens with blue cheese crumbles? Delicious, fast, easy, and wonderful.","meta":{"section":"Cooking","utc":1463484043}} +{"text":"You've given no info. Are you making the batter yourself? Recipe? Is it a boxed batter? Are you using an automatic waffle iron? Stovetop? A lot more info would really be helpful.","meta":{"section":"Cooking","utc":1509933649}} +{"text":"Garlic loaf is garlic mixed in the dough before baking while bread is toasted/baked with garlic, seasoning, herbs (optional) and butter. I might be wrong though.","meta":{"section":"Cooking","utc":1556287249}} +{"text":"Also helps to kill any vitamins that might have made it through processing!","meta":{"section":"Cooking","utc":1561303037}} +{"text":"I use a lid when I cook rice. I also use it when I'm boiling something.","meta":{"section":"Cooking","utc":1496888659}} +{"text":"How could removing the skin add nutrients?","meta":{"section":"Cooking","utc":"1426554260"}} +{"text":"i like to eat them in the morning with eggs and the gravy they were cooked in. it is like an italian huevos rancheros... sort of. okay not really. but its good.","meta":{"section":"Cooking","utc":"1371921813"}} +{"text":"Oh, well that makes sense. FWIW, even though I hate that commercial I do buy Dole canned fruit because it's not packed in heavy syrup, but no-sugar-added fruit juice.","meta":{"section":"Cooking","utc":1492815298}} +{"text":"All those things sound really yummy but I think it's too much and too heavy for one meal. It's a date, you don't want to fall asleep after eating ;) I think you should save the dates for another occasion and maybe switch the Brussels sprouts or onions for a fresh salad.","meta":{"section":"Cooking","utc":1465571812}} +{"text":"Sure, but my point is that if you were going to have multiples of something, saucepans aren't bad. I don't understand the sets that have like three skillets and multiple saute pans. Who even has the stove space for all that stuff, let alone the need to them.","meta":{"section":"Cooking","utc":1458262993}} +{"text":"I'm definitely going to make this! Just need to time it right with work","meta":{"section":"Cooking","utc":1482024817}} +{"text":"Mac and cheese, gratin, croutons, pasta","meta":{"section":"Cooking","utc":"1408641151"}} +{"text":"It should be fine refrigerated since it's only for a couple hours","meta":{"section":"Cooking","utc":"1419450545"}} +{"text":"Beautiful knife, I love getting new toys. I recently got a MAC, It's great!","meta":{"section":"Cooking","utc":"1334657385"}} +{"text":"I think I've been on Reddit too long. Can't tell if this is a tongue in cheek joke or legitimate request. But thank you either way!","meta":{"section":"Cooking","utc":1480283953}} +{"text":"Use a needle and thread to string up the peppers and let them hang dry. I use this method for all the super hots that I grow and it works great.","meta":{"section":"Cooking","utc":"1406497299"}} +{"text":"Those are the best! Back in the 90's when I got my first computer I gathered all of the family recipes I could find and typed them up with clear instructions. I printed them off and made binder cookbooks for my generation of family members that cooked. I'm really glad that I was able to save these recipes to use. I still have some family members that contact me for some of the old recipes.","meta":{"section":"Cooking","utc":1509976675}} +{"text":"It doesn'tve matter if it makes sense only in to for sure of knowing what may or may not have come out of it.","meta":{"section":"Cooking","utc":"1364894539"}} +{"text":"Larger granule is Demerara sugar in the US, caster is still superfine sugar, at least where I live in the south","meta":{"section":"Cooking","utc":1562257210}} +{"text":"That's the correct and the only way to make caramelized onions.","meta":{"section":"Cooking","utc":1554505614}} +{"text":"This little video just made my day! Thank you for sharing.","meta":{"section":"Cooking","utc":"1364422543"}} +{"text":"100% this.","meta":{"section":"Cooking","utc":1548890034}} +{"text":"That is a great idea. I'll have to try it this summer.","meta":{"section":"Cooking","utc":"1336423398"}} +{"text":"All food chickens are adolescent. Unless you are my father in law.","meta":{"section":"Cooking","utc":"1447901676"}} +{"text":"One of my personal favorites now is tossing fresh brocolli with a little oil and broiling it for about 8 minutes. It makes it nice and crunchy. Some people salt and pepper it but I don't think that's necessary. You do need *clean* fresh brocolli because you can't wash it or you'll end up steaming it instead of crisping it.","meta":{"section":"Cooking","utc":1552637864}} +{"text":"Yeah this is blowing my mind a little bit. I'll play it fast and loose, even eating pizza left out overnight or whatever (and have been sick on more than one occasion due to that), a multi-day warming warming is hands down the most insane thing I've ever heard as far as kitchen sanitation goes. OP can keep on doing what they're doing, but someone **will** get sick from this.","meta":{"section":"Cooking","utc":1524430966}} +{"text":"That's not what your comments say. We're probably both the kind of guys who appreciate the zen if sharpening and repetitive motion, as well as the knowledge that the end product is the result of our own labor. However, you also have to believe that your time intrinsically has value, whether just the opportunity cost of choosing to spend the time sharpening instead of, say, cooking or brewing or working in my wood shop. I'm a very, very diy kind of person, but I certainly wouldn't knock anyone for recommending or pursuing professional sharpening from a knowledge person. Of course, I say this as someone whose father has 20k worth of Foley-Belsaw sharpening equipment in the garage.","meta":{"section":"Cooking","utc":"1347190900"}} +{"text":"Thai food by far. A combination of sweet, salty, spicy, and sour in almost every dish. The combination of palm sugar, soy sauce, chilies, and lime juice gets me every single time.","meta":{"section":"Cooking","utc":"1422018286"}} +{"text":"Not where I'm from. The whole you don't have to do anything on your birthday thing ends when you move out of your parent's home.","meta":{"section":"Cooking","utc":"1361388203"}} +{"text":"It's fine.","meta":{"section":"Cooking","utc":"1429208121"}} +{"text":"Stirring before use might be a good call. Thanks!","meta":{"section":"Cooking","utc":"1437603586"}} +{"text":"I will be cross posting, then! Thank you both, /u/srnull.","meta":{"section":"Cooking","utc":"1440908156"}} +{"text":"i know how dumb that sounded. so cooked, then let cool before you build it. or chilled? i need better search results maybe i'm wording it weird. but thanks!","meta":{"section":"Cooking","utc":1487493434}} +{"text":"This is one man's opinion, but I would certainly not waste my time or efforts on a goose that small. I know that some prefer the flavor and texture of a goose over other poultry, but in my opinion, the greasiness is a bit of a downer. I'd certainly take a chicken or turkey over a goose given the option. If you're looking for something a bit outside of the typical turkey/ham idea for Christmas, and you don't have a large group to feed, you might consider Cornish game hens. I used to request that my mother make them for my birthdays, but in those instances the gathering would normally be just my immediate family and a few close friends. Based on the fact that you're even considering such a small goose for your holiday dinner, I'd say it may be a good option for you. That is, if you're feeding 8 or fewer people. If you go this route, I strongly recommend you make a great orange sauce to go with it. if you're interested in my recipe, let me know via PM or a reply here.","meta":{"section":"Cooking","utc":"1382069990"}} +{"text":"I do enjoy pizza, just generally pretty light on the cheese. Actually was thinking I might like lasagna for the same reason that I like pizza.","meta":{"section":"Cooking","utc":1552589672}} +{"text":"It has only just occurred to me that \"Diagon Alley\" is (possibly?) a play on \"diagonally\".","meta":{"section":"Cooking","utc":1549131254}} +{"text":"I think in some instances it's called velveting, but I think that uses buttermilk. From what I understand its a tenderizing method.","meta":{"section":"Cooking","utc":"1378089099"}} +{"text":"Roasted Turkey, stuffings, veg casseroles(green beans, broccoli, brussels sprouts etc), salads of varying kinds, mashed potatoes, pumpkin pie etc. Depending on where you live, large grocery stores often offer pre-ordered dinner sets. It might be worth checking it out, if you have never roasted a turkey before. It's a pretty simple and easy deal, but people find ways to mess up the roast. http://www.utsandiego.com/news/2009/nov/14/where-can-i-buy-a-ready-made-thanksgiving-meal/ http://blogs.sacbee.com/shop_cheap/2008/11/thanksgiving-dinners-and-weekl.html Most grocery store dinner packages can go as low as under 50 bucks. Now it will be cheaper to get the turkey, stuffings, gravy, casseroles/salads, mashed potatoes and rolls. But if you think about the time you have to spend prepping and cooking, it might be worth paying a little more for the labor. And you can make sure everything is cooked well enough. Also note, those packages are usually designed to feed more than 6 people. If not, you can just buy a couple of turkey breast rotisserie, and make the other fixings yourself. That's a great idea for the two of you and much cheaper. Usually they sell for 2 for 1 around thanksgiving day.","meta":{"section":"Cooking","utc":"1413926329"}} +{"text":"You got it! Don Fanucci","meta":{"section":"Cooking","utc":1527728383}} +{"text":"Soup Pickles","meta":{"section":"Cooking","utc":1528693814}} +{"text":"My beer knowledge is limited to be honest. But if you go to the AH, they have labels on their beer shelves describing the beer. They also describe food the beer would go well with. I guess the beers that go well with stew would also go well in stew. Guiness stew is a thing so it would probably work with this as well.","meta":{"section":"Cooking","utc":1459724653}} +{"text":"SOGGY. VEGETABLES. Way too much olive oil. I now can enjoy vegetables when they\u2019re cooked properly. Life changing.","meta":{"section":"Cooking","utc":1551986329}} +{"text":"100 degrees Celsius","meta":{"section":"Cooking","utc":1457062127}} +{"text":"going up the chain wont do NOTHING. this crap is from the top down. i remember talking to a marketing person about reviews and their read before going onto the site. they have deals wit suppliers about how much to buy, like any other company, and bad product reviews hurt these deals, inside the company they make sure to get rid of bad reviews; take the reviews with NO SALT","meta":{"section":"Cooking","utc":"1412480909"}} +{"text":"In addition to the cinnamon and vanilla custard for the bread, can I suggest serving it with lemon ricotta (ricotta, lemon zest, scant lemon juice to taste, caster sugar to taste) and drizzle the lot with maple syrup.","meta":{"section":"Cooking","utc":"1384693659"}} +{"text":"I'd go for the spicy/umami/Mediterranean route. How about some olives, paprika powder, cayenne peppers, tabasco, that sort of thing.","meta":{"section":"Cooking","utc":1532876684}} +{"text":"Yeah it's weird, I can't seem to figure out if it's a YouTube embed or not. It *looks* like it is, but I'd really like a confirmation. /u/kinkare90 ? I make some videos on YouTube - as long as it's a proper YouTube embedded video I think the resource's cool. If it's stealing views from folks, I'd consider that a classic \"dick move\". Of course, none of our videos were scrubbed for it so it doesn't really effect me, but as a principle sort of thing...","meta":{"section":"Cooking","utc":1563580915}} +{"text":"It's been done before (google it), so it should work.","meta":{"section":"Cooking","utc":1455886512}} +{"text":"I think a quick rinse or wipe of the thermometer is plenty. It's stainless steel, don't think it's going to harbor bacteria.","meta":{"section":"Cooking","utc":1491901374}} +{"text":"I add it to our smoothies. It kinda reminds me of malt and gives it that extra foaminess I like.","meta":{"section":"Cooking","utc":1521667899}} +{"text":"Meh, it's just that a dull knife makes it worse (as it releases more onionness into the air). It isn't a complete fix or anything.","meta":{"section":"Cooking","utc":"1411681672"}} +{"text":"I just vomited in my mouth.","meta":{"section":"Cooking","utc":1528723546}} +{"text":"Interestingly, someone in Ohio has trademarked \"doughssant\".","meta":{"section":"Cooking","utc":"1397989110"}} +{"text":"You know what they say, some of the best foods in this world look like vomit! That seriously sounds so comforting, as you said, though.","meta":{"section":"Cooking","utc":1539566984}} +{"text":"Biggest thing, I think, is to make sure you understand basic techniques and concepts. If you follow a recipe, but don't know how to properly complete some of the steps (say, caramelizing onions or browning meat), then it won't come out as well as you'd hope. There are lots of good videos out there on YouTube from well known chefs like Jacques Pepin and Gordon Ramsey to name a couple. I'd recommend checking some of those out and really trying to master them. I apologize if you're already set on these. But these are things that really improved my cooking and finished dishes a lot more than having any sort of in depth knowledge of ratios of seasonings or flavor combinations.","meta":{"section":"Cooking","utc":"1444835884"}} +{"text":"Shortening contains no water...","meta":{"section":"Cooking","utc":"1443995063"}} +{"text":"I just looked again because I agree and my ebay had my shipping country of preference set to Norway for some unknown reason. It is $4 shipping in the US. haha","meta":{"section":"Cooking","utc":1498007936}} +{"text":"Will definitely try this! Thanks so much!","meta":{"section":"Cooking","utc":1539743571}} +{"text":"Just an every day assortment of veggies being prepped at my restaurant http://imgur.com/DESo9gT","meta":{"section":"Cooking","utc":"1391565022"}} +{"text":"wouldn't it burn? there isn't nearly enough moisture/water in the spaghetti sauce","meta":{"section":"Cooking","utc":1559786050}} +{"text":"My favorite method of really cleaning cooked on crap is to boil some soapy water for a while and then scrub really fast and hard. I've been told it's not good for the pots/pans, but I haven't had any issues from anything I've had to do this too. Do not do this for cast iron though. It'll really mess that up but it doesn't look like that's what you're dealing with","meta":{"section":"Cooking","utc":"1443668717"}} +{"text":"You can also toast them directly on the rack in the oven. Just throw them in, preheat to 375, and by the time it's preheated they're usually done.","meta":{"section":"Cooking","utc":1558478884}} +{"text":"See if you can make it to a Le Creuset outlet store. I visited one right after New Years, and in addition to the already discounted prices the whole store was an extra 50% off!! I was very tempted to get something, but I already have a Le Creuset Dutch oven and didn't need another one. But I will keep that in mind if I want any more pieces in the future :)","meta":{"section":"Cooking","utc":1520919398}} +{"text":"Step one: Onions. Check again.","meta":{"section":"Cooking","utc":"1386600701"}} +{"text":"That is how I eat Cream of Wheat. Sometimes brown sugar or cinnamon.","meta":{"section":"Cooking","utc":"1420469149"}} +{"text":"They're great in stir frys","meta":{"section":"Cooking","utc":"1447821612"}} +{"text":"Throw it in the trash LMAO","meta":{"section":"Cooking","utc":1546575539}} +{"text":"Use it _instead_ of the salad dressing, if I didn't make that clear. I even like it the next day when it's gone a bit soggy. :P","meta":{"section":"Cooking","utc":1465946462}} +{"text":"Can I borrow $5?","meta":{"section":"Cooking","utc":1512149582}} +{"text":"All fried chicken should be Taiwan fried chicken.... so bomb!! What is the street food where you choose all the different things to have seasoned and fried together called?","meta":{"section":"Cooking","utc":1510047564}} +{"text":"I always order this when I go to a Greek restaurant but haven\u2019t been able to replicate it. I\u2019ll give this a try, sounds delicious.","meta":{"section":"Cooking","utc":1525214175}} +{"text":"> There is almost no benefit to making your own sauce, buy a nice fresh jarred one and use that. Making your own tomato sauce from canned tomatoes, basil, oregano, and olive oil is ridiculously simple and quick. Since he's making multiple pizzas, it's definitely worth it to make the sauce in a saucepan. The jarred sauces are unnecessarily sugary and salty. Edit: You can also dip the finished pizza into any leftover sauce.","meta":{"section":"Cooking","utc":"1447315247"}} +{"text":"Youve gotten some good advice already, but for the love of god: dont BUY stock. MAKE some. I know thats extra work, but its worth it. Ive never had any storebought stock that even came close to homemade one.","meta":{"section":"Cooking","utc":1454585540}} +{"text":"Throw them in the trash and go on with your day. Yeah, pretty much.","meta":{"section":"Cooking","utc":1451786547}} +{"text":"*Pan Temperature** Frying is normally done in oil that measures between 350 and 375\u00b0 using an infrared thermometer. There are several methods that can be used to determine the proper temperature without using a thermometer. *Brown Butter Method* Put butter in the pan and begin heating. As the pan heats up, the butter will melt. When the pan reaches a temperature of 212\u00b0, the butter will start to bubble as the water in the butter starts to evaporate. As the temperature rises, sputtering increases and then stops. The milk solids in the butter begin to brown rapidly when the temperature reaches 250\u00b0. This is hot enough for low temperature frying, sweating onions, or making omelets. *Shimmering Oil Method* Put canola oil in the pan and begin heating. As the pan heats up, the oil will flow smoothly and quickly around the bottom of the pan. When the pan reaches a temperature of 275\u00b0, the surface of the oil begins to glisten and shimmer. When the oil is shimmering all over the pan, the temperature is 325 to 350\u00b0. Continue heating and a few wisps of smoke emerge when the temperature is around 375\u00b0. By the time the temperature reaches 400\u00b0, multiple wisps will be easily visible rising from the pan. *Chopstick Method (Chinese Stir-fry Test)* Place the handle of a wooden spoon or chopstick into the oil. If the oil bubbles steadily, the oil is hot enough for frying. If the oil bubbles furiously, the oil is too hot and needs to cool off a little. If no or very few bubbles form, the oil is not hot enough. *Bread Cube Method (Joy Of Cooking)* Drop a half-inch cube of bread into the oil. If it takes 60 seconds to brown, the oil is at 365\u00b0. *Popcorn Method (Cooks Illustrated)* Drop a single kernel of popcorn into the oil as it is heating. The kernel will pop when the oil reaches between 350 and 360\u00b0 (Remove the kernel and start frying) *Leidenfrost Effect (Rouxbe Cooking School)* The Leidenfrost effect occurs when a dry pan heats up, at 374\u00b0 an eighth of a teaspoon of water will form immediately into a single ball that glides around on the surface of the pan. As the temperature increases the water test shows: * The water pools and evaporates slowly (tepid) * The water boils quickly and evaporates rapidly (warm) * The water boils vigorously and evaporates very rapidly (warmer) * The water steams rather than boils and evaporates immediately (not hot enough) * The water pool breaks into multiple small balls that dance around the surface of the pan (almost there) * The water forms immediately into a single ball that glides around on the surface of the pan (perfectly hot) * The water spurts immediately into multiple small balls that disperse quickly (too hot)","meta":{"section":"Cooking","utc":1521555086}} +{"text":"I feel you. When I was cooking professionally, my wife once called my hand-made, REAL buttermilk, lovingly-prepared biscuits \"as good as KFC\". Not sure whether I wanted to be a suicide or homicide for a second.","meta":{"section":"Cooking","utc":1524078986}} +{"text":"No no no don't just let it sit during the stall. The reason it plateaus for several hours is due to evaporative cooling where the energy from the moisture of the pork evaporating equals out against the energy being put into the meat by the cooker. If you wrap it up in foil when it gets to the stall, it will continue to gain energy from the cooker but will retain the moisture thus causing the meat to continue rising in internal temperature. If you leave it wrapped in foil until it hits around 200 you will have a far juicier shoulder compared to letting it sweat off moisture in the stall.","meta":{"section":"Cooking","utc":1472013044}} +{"text":"Ok, so mozzarella was a bad example from my side. Let's stick to cheddar. There is a difference between a block of cheddar from a quality brand and a block of cheddar from no-name.","meta":{"section":"Cooking","utc":"1437663058"}} +{"text":"Thanks!","meta":{"section":"Cooking","utc":"1346625848"}} +{"text":"I got the same for Christmas. So far it's been pretty decent. But i'm curious if the water temp is true to what it shows on the display. Any plans on investigating further?","meta":{"section":"Cooking","utc":1452265486}} +{"text":"Oh shit. It couldve have been.","meta":{"section":"Cooking","utc":"1428422717"}} +{"text":"I do not recommend cast iron grill pans at all. Hard to clean with none of that smoky flavor from grilling. The grill marks are purely aesthetic. My Le Creuset grill pan is one my most regretted purchases.","meta":{"section":"Cooking","utc":"1447159560"}} +{"text":"It's particularly a thing in the American South. You could go with the theme, and get some ideas for sides and desserts here, or here, or here.","meta":{"section":"Cooking","utc":1450847935}} +{"text":"Make avocado-heavy pesto and freeze it.","meta":{"section":"Cooking","utc":1504986730}} +{"text":"Yes but don't eat out of the supply. Your bacteria will enter the leftovers and promote spoilage. Also, Keep hot, hot; cold, cold.","meta":{"section":"Cooking","utc":1482183518}} +{"text":"I think I'm going to have to make about 20 sauces now with all these ideas.","meta":{"section":"Cooking","utc":"1429811982"}} +{"text":"oh weird, thanks, i wonder if that's new. I used them when I messed around with evernote, but read they weren't featured in ON when reading up before switching. Good to know if I ever jump down that rabbit hole, but for now it's just more categorization than I need.","meta":{"section":"Cooking","utc":1459967745}} +{"text":"You don't have to type every thought you have. Sometimes it's just good to enjoy those little thoughts and save them just for you.","meta":{"section":"Cooking","utc":1493213401}} +{"text":"Family member once brought a bucket of KFC to a family reunion.. could have put in a *little* effort..","meta":{"section":"Cooking","utc":"1369525059"}} +{"text":"Haven't tried it, but I would suggest heating it up and pouring off the oil that develops - or buying the 'have to stir' natural butters and pouring off the oil instead of stirring it in. Alternately, my local grocery sells 'peanut flour'. You could probably take some of that and add a touch of water to make it spreadable, then the water would boil off as it cooks. The oil would not be present in any great quantity in the flour. TL;DR: It's not the peanuts that are 'melting' - it's the peanut OIL.","meta":{"section":"Cooking","utc":1475169460}} +{"text":"like... all processed foods? you make EVERYTHING?","meta":{"section":"Cooking","utc":1552878923}} +{"text":"Thanks. I just read almost the same exact thing online. I'm going to go to a local butcher. Chuck, brisket, and short rib is the mix I think I'm going b to go with.","meta":{"section":"Cooking","utc":1544101514}} +{"text":"Add honey until it's very thick. Might have to adjust mustard honey ratio to amount for thick consistency. Pour over roughly and carelessly chopped veggies and put them in the oven rack for however long your preferred veggies need to be palatable. Boom you got yourself weeknight oven veggies a la me. I like to crumble feta over the finished dish. Easy, no effort, healthy, delicious. Oven veggies.","meta":{"section":"Cooking","utc":1560018974}} +{"text":"Yeah, I used a pretty light roux.","meta":{"section":"Cooking","utc":"1445146608"}} +{"text":"Most models of the Instant Pot have a yogurt setting. Plus, you can use it to make a lot of other things.","meta":{"section":"Cooking","utc":1486597430}} +{"text":"That one is extra annoying for me.","meta":{"section":"Cooking","utc":1549642942}} +{"text":"Try flatbreads, basically the same thing and way easier to get the dough right.","meta":{"section":"Cooking","utc":1549474372}} +{"text":"This is why I like cooking for my kid. If I get a \"thumbs up\" while she's got her face full, I know it's good. If it isn't, she tells me what she doesn't like about it.","meta":{"section":"Cooking","utc":1560351537}} +{"text":"Go with a light hand, lighter than what you\u2019d normally use. I learned this the hard way on some ribeyes for Valentines Day.","meta":{"section":"Cooking","utc":1552843251}} +{"text":"Pay attention to how much he makes his own mouth water throughout an episode. Could be a drinking game. Listen for his spit slurps.","meta":{"section":"Cooking","utc":"1397231920"}} +{"text":"Thank you very much for mentioning this. I was about to ask about the differences in oats. From pictures, it looks like steel cut might be what I'm looking for. However, I'm going to read the site you linked me to and see how they differ. Thanks again!","meta":{"section":"Cooking","utc":"1381505393"}} +{"text":"Actually chili and stew were traditional uses for jerky in the \"old west\"/pioneer era.","meta":{"section":"Cooking","utc":"1363231648"}} +{"text":"Patsy Cline. Can't really say why it's just what I had on one day and now everyone I cook I throw her on.","meta":{"section":"Cooking","utc":1489158626}} +{"text":"My understanding that that the motor in the Artisan model has less horsepower than the heavy duty model, but unless you're using your home mixer as much as a professional mixer, the minor difference shouldn't matter much. It might 'complain' a bit when kneading dough or lots of heavy ingredients, but it won't stop working. According to Kitchen Aid, their accessories work with all their mixers. I don't know about all their attachments, but I've got the rotary slicer attachment and the grinder attachment, and all the working parts are metal.","meta":{"section":"Cooking","utc":1451316611}} +{"text":"Yum! This is great, thank you","meta":{"section":"Cooking","utc":1534453499}} +{"text":"Easy pumpkin soup (serves 5) - 2 cans unsweetened pumpkin pur\u00e9e - 1 can full fat coconut milk - 4 cups chicken or veggie stock - 1 Tbsp. minced or pur\u00e9ed garlic - 1/2 cup diced onion - 2 1/2 Tbsp. Kosher salt - 1 Tbsp. black pepper - 1 lb. pack of skinless boneless chicken thighs, saut\u00e9ed just until done and then pulled Saut\u00e9e the onions and garlic in a large pot over medium-low heat with butter or oil until fragrant. Pour in the pumpkin and stock and whisk together. Add salt and pepper, then either season further with a tablespoon of red curry paste or literally whatever seasonings you want! I usually use a squirt of sriracha, a few shakes of onion powder, and pinches of cinnamon, oregano, paprika, and thyme (tasting and adding as you go is important with this recipe). Let heat on medium-low for 8 minutes. While this is cooking, make the chicken. Whisk in the coconut milk, add in the cooked, shredded chicken, and continue to let cook on medium-low for 10 more minutes. Bam, delicious, super hearty soup. The chicken can be replaced with other proteins, the pumpkin pur\u00e9e can be replaced with other pur\u00e9ed vegetables, and it can be made for vegetarians or meat lovers. Add corn, add black beans, add crumbled bacon, whatever you want! I have made so many variations. Everybody I have ever made it for has downed it, and it takes maybe 25 minutes to make and is not expensive. It is best served with crusty bread from a local bakery.","meta":{"section":"Cooking","utc":"1415562022"}} +{"text":"From Heston Blumenthal's In Search of Perfection: \"The use of milk \\[is\\] a standard part of many Italian rag\u00f9 recipes: as it cooks, the proteins and sugars in milk react to give extra flavour and body.\"","meta":{"section":"Cooking","utc":1538164959}} +{"text":"/r/charcuterie","meta":{"section":"Cooking","utc":"1414615299"}} +{"text":"I've been toying with the idea of altering my ages old chili recipe and adding some Chipotle. How would you recommend doing so? Just chopping up some of the dried peppers and tossing them in?","meta":{"section":"Cooking","utc":"1420217474"}} +{"text":"My first \u201cadult\u201d meal I learned to cook is what my parents would call a \u201cSunday Roast\u201d. Get some carrots, potatoes, onions and garlic (cut the whole thing in half horizontally) toss it in a pan and put a whole chicken on top with salt and pepper. Roast it at whatever temp you\u2019re comfortable with and the juices from the chicken will drip and flavor the veggies under them. You can make gravy with the drippings and a little flour after if you want. Edit: it really is as easy and tossing a chicken on top of veggies and roasting. Just remember to season","meta":{"section":"Cooking","utc":1562573648}} +{"text":"My SO. He doesn't like breakfast for dinner. Freak.","meta":{"section":"Cooking","utc":1551217227}} +{"text":"Give it to me edit: Pls","meta":{"section":"Cooking","utc":1466556534}} +{"text":"Winter is coming.","meta":{"section":"Cooking","utc":"1338991066"}} +{"text":"Yeah. You'll be fine. I would just be really picky about the utensils you use with it and also probably not use soap when you wash it. Other than that, go to town.","meta":{"section":"Cooking","utc":"1392338881"}} +{"text":"Check out the episode of Chefs Table on Mallman. He explains this really well.","meta":{"section":"Cooking","utc":1506806811}} +{"text":"At CIA we began marinara (red sauce) with bacon; surprisingly, it makes a huge difference. &#x200B; **However**, if your vegan or vegetarian, I have come up with what I've dubbed \"Fakon.\" Start with vegetable oil or olive oil to cover the bottom of your pot (don't waste extra virgin olive oil at this level); add 2 level Tbl Smoked Paprika, 1 tsp Liquid Smoke (I uses Stubb's Mesquite), 3-6 drops of Toasted Sesame Oil. Fakon smells and tastes just like bacon in this application. It will give your marinara a base background to build upon. The quantities are only to give you a ratio of Paprika to Liquid Smoke to Sesame Oil. Be careful not to use too much sesame oil, as it will give your food an Asian flavor if there's too high a percentage of it. &#x200B; Once you've got the oil and fakon going, add in peeled, crushed garlic and get a little color on it ... slowly. Once the garlic has become translucent, add in the mirepoix (2pts chopped onion, 1pt chopped celery, 1pt chopped carrots) onions first, and get a little color on the the onions (deeper color = deeper flavor). Once the garlic and onions have a little color on them, add in the celery and carrots. I also like to add a layer of diced portabella mushrooms, nicely browned in butter to the mix. It adds another layer or umami complexity to the sauce. &#x200B; If you're using fresh tomatoes, make sure you concass\u00e9 the tomatoes first. Concass\u00e9 gets rid of the skin and the seeds and their gel-like goop. Skins are bitter, and the seeds' gel sort of waters down the flavor of your sauce. Also, if anyone you know has issues with diverticulitis, they can't eat seeds or skin. It may seem like a pain, but it's worth it if you want a high quality sauce. &#x200B; Then simmer slowly. Add equal amounts of salt and sugar (dark brown sugar will add more flavor). Actually, the amount of sugar depends on the acidity of your tomatoes; You're looking for balance. Add the balance of your herbs and spices to taste. The only two herbs I never use dried in this sauce are basil and parsley; always use fresh for both, because drying changes them. &#x200B; &#x200B; &#x200B; &#x200B;","meta":{"section":"Cooking","utc":1553715625}} +{"text":"Small town Nova Scotia reporting in. Besides root veg and sprouts. And old apples. Serious. Can't get paneer, can't get any veg or fruit which is considered exotic. Starfruit, dragon fruit... the list goes on. We are lucky to occasionally get pineapple and kiwis. Wish we had an Asian grocery here. Best we have is a 4 foot section called \"international foods\" at one store and \"ethnic\" food at another. I really miss Ottawa and the T&T Asian superstore.","meta":{"section":"Cooking","utc":1516890648}} +{"text":"Only if people are unaware of the risk of getting something spicy. If they are however and still choose to take that risk then it's just a little fun. Not like I'm planning to put in a carolina reaper into it and burn the crap out of their taste buds. Chill","meta":{"section":"Cooking","utc":1507651897}} +{"text":"You want a super-simple bachelor's supper? Portion that out in small 1-2oz patties, season with worcestershire sauce, and bake a pan of canned biscuits. Boom, sliders! You can add some cheese, caramelized onions, sauteed mushrooms, whatever you want really to add more flavor.","meta":{"section":"Cooking","utc":1457216502}} +{"text":"This is peripheral, but we added both a cooler and a really nice cooler bag to our registry. We realized that we had kind of always taken coolers for granted as something that's just around in an adult house, but someone at some point had to buy it, and they're expensive. We also added some little stuff, like a citrus juicer, silpats, one of those big rectangular prep containers like this and a couple of bench scrapers. Also, someone recently got us a nice ice tub at our shower, and while we didn't ask for it, it's extremely useful if you're the type to host and want something nice to put drinks in.","meta":{"section":"Cooking","utc":1552150417}} +{"text":"This Parks and Rec reference may have sailed over everyone else\u2019s head, but I got it. Upvote for you!","meta":{"section":"Cooking","utc":1560059357}} +{"text":"I made this in my slow cooker recently and it was quite good! Asian style Bourbon Chicken: https://www.spendwithpennies.com/crock-pot-bourbon-chicken/ It\u2019s pretty sweet, and different than any chicken dish I usually make, but if you put it on rice with some pepper it\u2019s very delicious. Super easy to make too!","meta":{"section":"Cooking","utc":1521481181}} +{"text":"I don't know if I could handle that. I think I'd be tempted to split cooking duties equally. And if anyone doesn't want to eat what is served to them on any given night, they can make themselves a sandwich or eat cereal or whatever. That way you can still cook fun and interesting things sometimes, and she can cook whatever boring stuff she wants.","meta":{"section":"Cooking","utc":1524077844}} +{"text":"shit","meta":{"section":"Cooking","utc":1547171669}} +{"text":"The purpose of brining, mainly, is to retain moisture in lean cuts of meat during high heat cooking. Pork shoulder is cooked low and slow and has plenty of fat to keep it moist and succulent. If you brine it, you will find it has a texture closer to ham, which is not what you're looking for with pulled pork. Brining will also prevent the bark from forming properly, which (for me) is the best part of pulled pork. To make the best pulled pork, use a rub all over the surface of the pork, then wrap it and refrigerate it overnight. Remove from the refrigerator about 40 min to an hour before cooking, regardless of method. Of course, smoking is optimal, but you can get excellent results in an oven.","meta":{"section":"Cooking","utc":"1346531258"}} +{"text":"Unfortunately my oven is inoperable at home, but I'm going to bug a relative to use theirs for this. Glad to know it freezes well, thanks for the tip.","meta":{"section":"Cooking","utc":"1406504616"}} +{"text":"Coriander for me. Sounds a little sophisticated.","meta":{"section":"Cooking","utc":1554469119}} +{"text":"You don't need to get a whole brisket. Look for just a Point End","meta":{"section":"Cooking","utc":1562830603}} +{"text":"Coupon code sent!","meta":{"section":"Cooking","utc":"1448595729"}} +{"text":"Orange marmalade, vile, just vile.","meta":{"section":"Cooking","utc":1554146762}} +{"text":"Hit the gym, hire a lawyer, delete facebook, if there are kids involved don't make your hubby out to be the bad guy FOR NOW. This is their dad, it's unhealthy for kids to have their parents talking bad about each other Once they get older, you can tell them he put your knife in the dishwasher and they'll understand...as adults...why it all had to end.","meta":{"section":"Cooking","utc":1527820068}} +{"text":"Try Isigny butter and you'll never be able to go back to Kerrigold","meta":{"section":"Cooking","utc":1527958028}} +{"text":"Basically anything when you think about it. The \"original\" recipe for corned beef was: take a cow, hack it into reasonable-sized pieces, layer it with salt into a barrel, then seal the barrel & put it on a ship or in the meat cellar. Realistically, any roast with some fat content that you can carve how you want to once it's cooked would work. Shop around too; brisket is trendy now but you can still find it at as good a price as any other beef (at least where I am) if you check ethnic markets, or places that do wholesale but also have a retail storefront.","meta":{"section":"Cooking","utc":1562871184}} +{"text":"here is our homemade oven-baked chicken wings recipe. Oven baking makes them much easier to make. And since we broil them in the end, they turn out nice & crispy. You can also dial up or down the heat based on taste.","meta":{"section":"Cooking","utc":1548719330}} +{"text":"This is *only* true if the recipe calls for *one* egg... ;)","meta":{"section":"Cooking","utc":1558096732}} +{"text":"Only if you rush it, low and slow","meta":{"section":"Cooking","utc":1532657271}} +{"text":"Not a substitute for Worcestershire, but damn good on a hamburger.","meta":{"section":"Cooking","utc":1539874373}} +{"text":"This is what I was thinking. They look like something you might in a restaurant kitchen.","meta":{"section":"Cooking","utc":"1419793785"}} +{"text":"Why? They're unnecessarily expensive compared to similar products. The only reason to buy one is to tell guests you have a boos block. Then again there are knives of equal or better quality cheaper than shun makes as well.","meta":{"section":"Cooking","utc":1458305616}} +{"text":"I never heard of that, but I just glanced at a recipe and I see it's packed full of all kinds of big flavor goodies. Spicy is right up my alley. I will definitely make a note of that soup. Thanks very much for mentioning it.","meta":{"section":"Cooking","utc":1511751449}} +{"text":"I'm on it next time - I forgot I had a big bag of dried red chilies that I picked up at a little Mexican grocery outside of D.C. earlier this year.","meta":{"section":"Cooking","utc":"1434451611"}} +{"text":"i want to remeber the ad also saying how somthing like this could not be made in the home kitchen","meta":{"section":"Cooking","utc":1456263535}} +{"text":"I'm using a shitty electric oven from the 90s and a baking steel. I've gotten by cook times to about 2 and a half minutes, but it's not enough time to get that nicely charred underside.","meta":{"section":"Cooking","utc":1453254266}} +{"text":"if somebody wanted to be a basketball player... at any level. would you give them a bunch of dodgeballs, and soccer balls, maybe some old flat basketballs, and be like \"nah its fine, there is a pump around here somewhere. we are trying to put balls in baskets not join the NBA\" Pubs are a great place to learn certain aspects of the trade, and and a busy night at a pub is as hard as any hoity-toity restaurant. But it isnt just \"5 star chefs\" that use their own equipment. Knife care and maintenance is essential to cooking. And as a chef, again at any level, it makes your life easier. Pub cooks and Michelin chefs both slice onions, and they both want to do it as quickly and accurately as possible. OP used the word \"chef\" if this kid wants to make it a career, the most practical gift for him would be something that aids and improves his fundamental techniques. There are no magic recipes or ingredients. cooking is about technique and discipline, and hours and hours of practice.","meta":{"section":"Cooking","utc":1512979328}} +{"text":"WHat you need to do is sabotage that shit. Make him fix it.","meta":{"section":"Cooking","utc":"1350770618"}} +{"text":"Oh god, how did a pregnancy cause a brain hemorrhage? Because that's terrifying.","meta":{"section":"Cooking","utc":1563068535}} +{"text":"Woo hoo!","meta":{"section":"Cooking","utc":"1417155507"}} +{"text":"It's a bit different but it tasted fine!","meta":{"section":"Cooking","utc":"1335565966"}} +{"text":"Ours are 9am to 12pm on Tuesdays and Thursdays. I\u2019m not sure if they get anyone but SAHMs because I certainly haven\u2019t been able to go.","meta":{"section":"Cooking","utc":1528293888}} +{"text":"Ghormeh sabzi. Most Americans haven't had Iranian food and it's delicious","meta":{"section":"Cooking","utc":1547778364}} +{"text":"You can freeze cheese once, but thawing and refreezing turns it gross. Not inedible, but it gets a weird texture.","meta":{"section":"Cooking","utc":1506719223}} +{"text":"Mine is still fine after 3 years other than having to tighten the handle once in awhile.","meta":{"section":"Cooking","utc":1555463983}} +{"text":"What kind of chilaquiles are you making? They're usually not made with egg, you can add a fried egg on top but it's not particularly common.","meta":{"section":"Cooking","utc":1471913037}} +{"text":"I always do the vinegar ones, and they come out perfect. People rave about them. You can do the same thing for buttermilk fried chicken, too.","meta":{"section":"Cooking","utc":1554658146}} +{"text":"Or you could deglaze with Calvados.","meta":{"section":"Cooking","utc":"1350316745"}} +{"text":"He sounds full of shit. Regardless, if my partner was coming up behind me and adjusting things while I was cooking, we would be having issues. He needs to fuck the fuck off.","meta":{"section":"Cooking","utc":1540051549}} +{"text":"Lots of great stuff here I appreciate it!","meta":{"section":"Cooking","utc":1535552633}} +{"text":"Yeah this is an awesome way to flavor rice and it's super quick","meta":{"section":"Cooking","utc":1531857582}} +{"text":"You're missing the point. The reason they called it \"bone broth\" was because of BS psuedo-science health claims. It's over now.","meta":{"section":"Cooking","utc":1538597988}} +{"text":"Omg I'd be devastated \ud83d\ude2b. I'm so sorry. A few things for you to consider... Have you removed and replaced the gasket inside the lid? It may be pinched somewhere. Also have you removed the pressure indicator basket cover on the inside of the lid and cleaned it out just in case it had something stuck in it that is making it malfunction. Also, lastly, is your sealing valve knob on properly and put on sealing when you use it? Hopefully it's something as easy as one of these things and you'll be off and running again!","meta":{"section":"Cooking","utc":1541578152}} +{"text":"Bar Keepers Friend will make that sucker look brand new","meta":{"section":"Cooking","utc":1558375061}} +{"text":"I don't think the Michelin rankings value diversity tbh. They like western and Japanese food and not much else.","meta":{"section":"Cooking","utc":1517975449}} +{"text":"Shoulder roast. Haven't tasted it yet. God I hope it's not too chewy.","meta":{"section":"Cooking","utc":1515958145}} +{"text":"You should have torn the slit first, or if this is one of those \"this side up\" bags, that side was down. That being said, cooking rice on a stove top is about the same skill level as a bowl of cold cereal with milk. You may should consider using that... Or considering the outcome of this, maybe you shouldn't, and just order take out.","meta":{"section":"Cooking","utc":"1355319717"}} +{"text":"Your truth bomb saddens me :( But that would be easier to make than I was imagining, so I guess it's a good thing :)","meta":{"section":"Cooking","utc":1462914134}} +{"text":"I can't believe it's not butter! More like I can't believe jet fuel can melt steel beams","meta":{"section":"Cooking","utc":1499710518}} +{"text":"And entire legs too","meta":{"section":"Cooking","utc":1532268524}} +{"text":"Hmm. Good point. We'll have to cook this one right after slaughter.","meta":{"section":"Cooking","utc":1539655705}} +{"text":"Grandma's house. She just might be thrilled to pass it on. (But always bring it with you for Thanksgiving!)","meta":{"section":"Cooking","utc":"1385010151"}} +{"text":"My brother has an intolerance to GMO foods. He can eat organic and heirloom broccoli and corn but if he eats the GMO versions he is in the bathroom for 2 days, even one bite. It's crazy. Allergies, however, I wouldn't know about though the two are often lumped under the one name which is why I mentioned it.","meta":{"section":"Cooking","utc":1496007154}} +{"text":"That makes a lot of sense compared to other meats like pork and beef. I usually only see leg, chops, and rack of lamb in the grocery store, so I guess I'll have to check out my butcher for the shoulder.","meta":{"section":"Cooking","utc":1485690392}} +{"text":"Bean soup with ham/smoked turkey. Ham hock or turkey wing/leg, Carrots, onions, and beans in the ol crock pot.","meta":{"section":"Cooking","utc":"1447249587"}} +{"text":">versatile enough for dinner parties You absolutely want the 7.25 if you are contemplating cooking for 6+ people at some point. Drop the extra $50 or whatever now and save yourself the regret.","meta":{"section":"Cooking","utc":1547635098}} +{"text":"My mom has been doing this for years. 3 hours in a simmering pot. 3 hours in the fridge. Cut off ends of can, push out onto plate. Slice and put on apple slivers.","meta":{"section":"Cooking","utc":1530819800}} +{"text":"Smoke dem bishes","meta":{"section":"Cooking","utc":1455659031}} +{"text":"Cook to temp, not to time. Follow the advice of the other commenter and buy an instant-read probe thermometer; we're talking six bucks. You just need to bring the meat up to 165\u00b0. I've always had great results with the Cook's Illustrated method of flipping the bird three times during cooking. Start it on its side, wing-side up, and after 20mins flip it to its other side, wing-side up. After another 20mins flip it onto its back, so it's breast-side up. I always baste it after each rotation. This sounds like a lot of work, but if you're chilling in the kitchen while you cook it really isn't. **edit:** use either a roasting rack, balls of aluminum foil, or side items like onions and potatoes to hold it in place. Onions and potatoes will roast with the pan drippings and be delicious. Another tip is to pre-moisten the breasts by loosening the skin and putting butter and lemon under it. Literally just stick your fingers under the raw skin and loosen it away from the meat; you'll have to tear a slight membrane and if it's your first time it might feel a little uncontrolled. That's ok. The skin isn't going to float off if you loosen it \"wrong\"; there isn't a wrong way to do it. Slice a stick of butter into, like, 1/8tbsp pieces (your stick of butter has a printed measuring stick on the wrapper, just cut the smallest increment, which is a tablespoon, in half) and slip them under the skin. Bonus points for slicing 1/2 of a fresh lemon into thin wheels and slipping them in with the butter; stick the rest of the un-sliced lemon up the chicken's cavity before you throw it in the oven. The breast is the first part of the chicken to dry out because it has the least fat, so you want to add liquid to it during cooking however you can. Cooking it with butter and/or citrus under the skin (limes and oranges work just as well) and basting it will do this. Alternatively, if you don't really care about the skin, boil it. Stick that sucker into cold water and bring it to boil in a stockpot. In about 25 minutes it'll be *done.* The skin will be useless mush so discard it, but the meat will be tender and perfect for use in just about any recipe.","meta":{"section":"Cooking","utc":1548552924}} +{"text":"Even personal invites on the phone is arguably better than Facebook. That guy sounds like a champ, though, do what you can to return the loyalty. I will always remember that one friend who showed up to help load the truck when I moved away from college after graduating. I will always have his back if he needs it. He doesn't, but I'm there if he does and I don't think he even knows it.","meta":{"section":"Cooking","utc":1519548682}} +{"text":"just mail it to me and i'll handle it","meta":{"section":"Cooking","utc":"1445025610"}} +{"text":"Southern level: 99 Looks good!","meta":{"section":"Cooking","utc":"1394762977"}} +{"text":"Dried limes or \u201cnoomi basra\u201d can be found at any Middle Eastern grocery store and they are a gamechanger. Alternatively, most museer or most khiar/jajeek goes really well with this too (replace the shallots with cucumber). I could also see this being really good in Ghormeh Sabzi...","meta":{"section":"Cooking","utc":1541131538}} +{"text":"Your life will change once you've made your own mac n cheese from scratch. You can change up the cheeses, the fat base (use bacon or pancetta or butter), and add things in like chicken, sausage, or veggies. I also serve it without baking it, because kids. But it is definitely better with the baked crusty edges! Recipe courtesy \"Diners, Drive-ins and Dives,\" 2009. Adapted from a recipe courtesy of Costa Vanikiotis. Three-Cheese Macaroni and Cheese Yield: 4 to 6 servings Ingredients: 1 tablespoon kosher salt, plus more for the pasta water 1 pound elbow macaroni 6 tablespoons (\u00be stick) unsalted butter 6 tablespoons all-purpose flour 3 cups cold milk 1 cup heavy cream 1 pound white Cheddar cheese, shredded 4 ounces Romano cheese, shredded 4 ounces Asiago cheese, shredded 1 tablespoon freshly ground black pepper 2 cups panko (Japanese-style bread crumbs, available at most markets) 2 tablespoons chopped fresh flat-leaf parsley, for garnish 1. Preheat the oven to 325\u00b0F. 2. Bring a large pot of salted water to a boil over high heat. add the macaroni and cook, stirring occasionally, until al dente, about 8 minutes. Drain. 3. Melt the butter in a large saucepan over medium heat. Sprinkle the flour over the butter and cook, whisking to make a paste (or roux), about 2 minutes. Add the milk and whisk vigorously until smooth. Reduce the heat to medium-low and cook, whisking occasionally, until the sauce is thick and bubbly. Add the heavy cream, all three cheeses, the 1 tablespoon salt, and the pepper. Cook, stirring, until the cheeses are fully melted. 4. Add the cooked macaroni to the cheese sauce and mix thoroughly. Transfer to a 9 by 13-inch baking dish and top with the panko crumbs. Bake the macaroni and cheese until hot and golden brown, about 15 minutes. Top with the fresh parsley. Serve.","meta":{"section":"Cooking","utc":"1422573941"}} +{"text":"How long from inception to ingestion?","meta":{"section":"Cooking","utc":1452561115}} +{"text":"CAMPER\u2019S STEW: You can just use without vegetables and pour over wide noodles. I made it and then added boiled VEGETABLES at the last minute. Served at lady\u2019s luncheon and received many compliments! SUPER EASY Cut up stew meat or steal into bite size pieces. (4-6 pounds) 2 cans Campbell\u2019s GOLDEN MUSHROOM SOUP 1 package Onion Soup Mix 3/4 Cup Sherry Put above ingredients and cook in crockpot on low overnight. Boil : Cut up potatoes Cut up Carrots Add to stew mixture with about 1 cup of the liquid you boiled vegetables in. Serve/with crusty bread!","meta":{"section":"Cooking","utc":1541452956}} +{"text":"Stale bread with some substance. 'Bunny bread' is too soft. Bananas? Never heard of it. Try putting on layer of slices before baking it. Crust forms naturally on baked goods in the oven if hot enough. Of course wet top prevents that.","meta":{"section":"Cooking","utc":1501609254}} +{"text":"Yep, the old \u201cboil water in a paper cup\u201d trick. Baffles kids (and adults) around the campfire every time \ud83d\ude0a","meta":{"section":"Cooking","utc":1497511876}} +{"text":"Spaghetti Aglio E Olio. Just spaghetti, olive oil, garlic, salt and parm. (Parsley if you want to get fancy). Simple, but delicious. I also eat tzatziki on just about anything. Just Greek yogurt, olive oil, garlic, grated cucumber, and mint or dill.","meta":{"section":"Cooking","utc":1452630136}} +{"text":"It seems a few people cooked after he died. I made enchiladas for the first time, which turned out amazingly. Although not exactly beautiful to look at it.","meta":{"section":"Cooking","utc":1528773675}} +{"text":"Maybe you're a bitch","meta":{"section":"Cooking","utc":"1361974335"}} +{"text":"Garam means hot. Garam masala is referred to a combination of \"Warm spices\" that are more earthy, more aromatic, and generally more expensive (cinnamon, cardamon, cloves, nutmeg and such). Curry powder, on the other hand, is a combination of less aromatic and more basic spices (cumin, coriander, turmeric, Kashmiri chili powder, and such). The two mixes, therefore, have very different functionality and flavor profiles. Curry powder always goes in at the initial stages of cooking as it gets dissolved in oil very well (the reason behind Indian curries being very greasy). Gram masala always goes in at the last stage of cooking as it burns easily and loses flavor, otherwise.","meta":{"section":"Cooking","utc":1557753686}} +{"text":"I'll try that, thanks!","meta":{"section":"Cooking","utc":1562622716}} +{"text":"We always put a tea towel over the lid, a tip guven to us by my mother-in-law, seems to do the job on keeping it from drying out. We also use a timer like you might use on Christmas Lights to better time switching it on so it does a better job of cooking what we need.","meta":{"section":"Cooking","utc":1488829937}} +{"text":"Take a steak out of the fridge and leave it on the counter for an hour. Or two. Measure the internal temp. I bet you anything it hasn't reached room temperature yet. It won't be near 75F.","meta":{"section":"Cooking","utc":1462217754}} +{"text":"I wasn't aware that it was a practice to engage in any kind of \"resting\" of meat prior to cooking. Rather, resting - as I'm aware - is what is done after the meat has cooked, to allow it to finish cooking, to cool down, and to \"relax\" so as to retain juices. The foregoing is what one calls resting today, so far as I'm aware.","meta":{"section":"Cooking","utc":1562480688}} +{"text":"Seems to me what people need in their kitchen depends on what they like to eat. ESPECIALLY for their pantry. See, I use my Ninja blender all the goddamn time, and you say I don't need one. I don't have an immersion blender and have never felt like I needed one. We don't need a kettle either. We're Americans. We throw that shit in the harbor, not in our cups.","meta":{"section":"Cooking","utc":1476137546}} +{"text":"Ah that's a shame :(, those are very expensive (couldn't even find them in Brazil tbh) But thanks for the info!","meta":{"section":"Cooking","utc":1504480560}} +{"text":"You should roast them at a lower temp, about 300F-325F. They will roast slowly, so you'll be less apt to burn them accidentally. Stir every 10 minutes, until they get a few shades darker, and very fragrant. You don't want them to get brown.","meta":{"section":"Cooking","utc":"1364349285"}} +{"text":"Yep! I\u2019m very lucky he hands it out like candy, My freezer very rarely never has hamburger in it. Also I always have scraps for beef stock, this also might sound weird but I always try to get the beef liver and tongue as well. Tongue makes GREAT jerky, on account of how lean the muscle is.","meta":{"section":"Cooking","utc":1539551779}} +{"text":"The big one is 1/2 inch, the small one is 1/4 inch: http://bakingsteel.com/shop/the-big/","meta":{"section":"Cooking","utc":"1368200016"}} +{"text":"Dry Bay leaves. Always","meta":{"section":"Cooking","utc":1525725742}} +{"text":"Carbon steel.","meta":{"section":"Cooking","utc":1495215743}} +{"text":"Adding cream to gravy.","meta":{"section":"Cooking","utc":1552176311}} +{"text":"Ugh, right? I share a 750 sqft apartment with my boyfriend and a roommate. I'm trying my damnedest to find a place I can put another freezer. I might just say \"fuck it\" and get rid of my bedside table.","meta":{"section":"Cooking","utc":1517269807}} +{"text":"Start with some water, then try a couple crackers, give up, go right to pedialight keep it down for a whil, then add some advil later cheep sunglasses and caffeine call it good!","meta":{"section":"Cooking","utc":1451056668}} +{"text":"Sure, that's a good idea, especially if you're making it to eat at home. I like to cut up my food in my meal kits into bite-size pieces, though, because I use the shitty plastic forks that they have in the break room at work.","meta":{"section":"Cooking","utc":"1392051567"}} +{"text":"I made soup from a turkey I had smoked, with lots of fresh vegetables. It was amazing. I made the stock from the carcass, and then added the leftover meat and veggies.","meta":{"section":"Cooking","utc":1459626498}} +{"text":"\"I didn't understand what I bought and I certainly couldn't be arsed to do any research, and clearly that's somebody else's fault.\"","meta":{"section":"Cooking","utc":1534972697}} +{"text":"I call it \"daddy casserole\", and I've made it many times since becoming a father last year. Start by browning some ground turkey or beef...heck, I've even used leftover pork tenderloin (diced). Then use a box of those cheesy scalloped or au gratin potatoes. Prepare as on the box (VERY easy) and then throw in whatever veggies I have on hand. They could be canned or frozen. Since they're going in the oven for at least 30 minutes, even frozen broccoli is nice and hot. Super simple, and it's one pot.","meta":{"section":"Cooking","utc":1449259327}} +{"text":"It depends. If you prepare your ingredients, with proper browning and sauteing, then put them into the slow cooker, your results will be pretty similar. The two big risks in going slow cooker are first the temptation to \"dump and plug in\" everything without proper pre cooking and second the probability of cooking stuff to death with a loss of all the destroyable flavors, because the recipes tend to be written on the assumption that you go away for 8 hours or more to work or sleep.","meta":{"section":"Cooking","utc":"1380333730"}} +{"text":"Tomato soup, clam chowder, Alfredo sauce, pesto. Chimichurri anything. You can also make biscotti .","meta":{"section":"Cooking","utc":1539748510}} +{"text":"I've said for years it's just putting flavoured ice in the oven. I just don't feel like effort you put in counts","meta":{"section":"Cooking","utc":1524033164}} +{"text":"Noodle stir fry. Joke's on you, I eat this every day already.","meta":{"section":"Cooking","utc":1554571589}} +{"text":"Oh wow, this sounds delicious. With fall season upon us I'd really like to try this. I haven't really cooked with pumpkin before though. Any tips you'd like to give me? How do I even prepare a pumpkin? For how long should the pumpkin be in the curry before it's ready?","meta":{"section":"Cooking","utc":1538328640}} +{"text":"I agree, it's definitely better than the HFCS version.","meta":{"section":"Cooking","utc":1507421919}} +{"text":"I do Marley Spoon (Australian version). Observations: **The good...** 1. It's wonderful to not have the mental hassle of choosing and planning, and the physical time of shopping, for every meal 2. It's a really great way to learn to cook and expand your cooking techniques and repertoire. (Much cheaper than cooking lessons, and easier and more structured than working your way through a cookbook). 3. You get far more variety for a lower price than you would do with supermarket shopping 4. It's more expensive than supermarket shopping: *unless* you're an impulse buyer/poor planner/lover of more gourmet foods. 5. In the latter case (more gourmet meals) I've had Marley Spoon meals before that cost less than buying at the supermarket. Eg one that came with four different fresh herbs: at a major Australian supermarket, these would be at least $10-12. 6. With Marley Spoon you get to choose each week's meals from a list of seven - OR you can just let them pre-select. This is great if there's a particular ingredient you don't like. With many recipe delivery services, you get what you're given, no choice. **The bad...** 1. Packaging waste. It's pretty awful. Supposedly the cardboard is recyclable, but every week comes with these silver cold bags with frozen gel/ice packs within. All this gets chucked out. (Sure you could re-use - but who needs more than one or two? You'll be getting half a dozen more each week). 2. Currently they make it very hard to switch between Couples and Family. You have to adjust your account settings, at a specific time each week so you don't reset your in-progress order. You can't mix it up either. It's a shame, because 2-person during the week, with one Family on weekends would be ideal.","meta":{"section":"Cooking","utc":1475485664}} +{"text":"/r/fermentation might also be a place to ask.","meta":{"section":"Cooking","utc":1563044961}} +{"text":"I used 2 tbls of cornflour with about 4 of milk to make the paste then heated the rest of the 425ml of milk and slowly added the paste but nothing happened even when i tried to add more cornflour.","meta":{"section":"Cooking","utc":1556535025}} +{"text":"Thank youuu!! Will make!","meta":{"section":"Cooking","utc":"1338371270"}} +{"text":"you are just cooking it too long. chicken white meat is not intended to cook on high heat for long period of time. the protein of the breast acts differently than darker meat, it will literally wring itself dry if cooked too high of heat for too long. my suggestion for chicken breast, cook it low and slow, or high and short. if you want to do curry per se, cook you curry base then turn the heat to low, and let your chicken breast poach to perfection.","meta":{"section":"Cooking","utc":1461971427}} +{"text":"It is most commonly used just as a shortcut in writing recipes. I've never actually heard someone use the acronym in conversation nor have I seen it on any kind of packaging :) Perhaps it is just an American thing!","meta":{"section":"Cooking","utc":1473273240}} +{"text":"oven over some tinfoil. clean up is a breeze, and it doesn't smoke out the house.","meta":{"section":"Cooking","utc":1491918334}} +{"text":"Blair's Mega Death Sauce with Liquid Rage\u2122?","meta":{"section":"Cooking","utc":1523037239}} +{"text":"To be fair, depending on the size of the spears, the bottom inch or so can be very woody and unappealing to eat.","meta":{"section":"Cooking","utc":"1432961863"}} +{"text":"WOW. YOU JUST TOOK ME BACK 25 YEARS.","meta":{"section":"Cooking","utc":1546343945}} +{"text":"Are you addicted to mayonnaise?","meta":{"section":"Cooking","utc":1524070144}} +{"text":"Soy sauce and sesame oil on boiled eggs.","meta":{"section":"Cooking","utc":"1432507320"}} +{"text":"It used to taste like soap to me but no longer does. Don\u2019t know why!","meta":{"section":"Cooking","utc":1512271358}} +{"text":"I beg to differ and challenge you to try it. Center cut chops are closer to the shoulder and will have enough fat to roast well. Then when you shred and broil the chunks you get the traditional crispy ends that carnitas are known for. It's an excellent and easy recipe that can be used with most cuts of pork that are thick enough.","meta":{"section":"Cooking","utc":"1440104037"}} +{"text":"Are you grilling or pan frying the steaks?","meta":{"section":"Cooking","utc":"1377376324"}} +{"text":"Go over to /r/pressurecooking. You'll want to post which model you have. It may be your gasket isn't sealing correctly or any number of other things, but they'll help you troubleshoot.","meta":{"section":"Cooking","utc":1466432227}} +{"text":"Spaghetti sauce! I won't order spaghetti anywhere because I hate all the sauces compared to our family recipe.","meta":{"section":"Cooking","utc":1543187577}} +{"text":"Eggs...stuffed in fish, stuffed in a chicken, stuffed in a lamb, stuffed in a camel. Kidding! But that is an actual Saudi wedding dish. The biggest thing I have cooked is a half a turkey or vat of soup.","meta":{"section":"Cooking","utc":1559513285}} +{"text":"On the cooking shows they seem to use a rub first, then deep fry them and put on a sauce. I bake them in the oven and then let everyone use a sauce they like. They do take a lot longer to cook than you would think, so make sure they're not raw.","meta":{"section":"Cooking","utc":1534720787}} +{"text":"I haven't had a microwave for over 5 years. I don't even think about it anymore.","meta":{"section":"Cooking","utc":1510330378}} +{"text":"I read a book on thr subject, not an article. I wasn't trying to look fancy, I was conveying an idea. But me \"throwing out a word\" doesn't mean I don't understand the concept or negate the truth that French people eat a lot of chocolate (same amount as Americans). All French people have eating disorders? You're delusional.","meta":{"section":"Cooking","utc":1525966007}} +{"text":"Just go out and have a nice big steak. Not to disrespect your parents nor their beliefs, but it's not right for them to force it on you. I wouldn't cook meat in their house, but I'd sure as heck eat meat elsewhere.","meta":{"section":"Cooking","utc":1458747000}} +{"text":"Because they're wet when you serve them","meta":{"section":"Cooking","utc":1517232472}} +{"text":"Haha no I have not. Should I check them out?","meta":{"section":"Cooking","utc":1529810315}} +{"text":"You have to re-season the wok.","meta":{"section":"Cooking","utc":1548190325}} +{"text":"I was thinking something along the lines of jujh","meta":{"section":"Cooking","utc":1558266402}} +{"text":"It didn\u2019t even look remotely melted, so that\u2019s what let me eat it. I\u2019m just anxious about stupid things! Thank you for your answer!","meta":{"section":"Cooking","utc":1535686378}} +{"text":"I really like Ina Garten's Weeknight Bolognese","meta":{"section":"Cooking","utc":1559858089}} +{"text":"Potato!","meta":{"section":"Cooking","utc":"1420068424"}} +{"text":"By how do you reduce it by? Half of the amount you added?","meta":{"section":"Cooking","utc":"1428094065"}} +{"text":"Every morning: 3 eggs over easy, 1 toasted english muffin (double fiber)","meta":{"section":"Cooking","utc":"1432735926"}} +{"text":"Kloster Andechs, about 30mins drive outside of Munich, yes. You can just make out the name on the stein to the right.","meta":{"section":"Cooking","utc":"1414956367"}} +{"text":"http://www.niceme.me","meta":{"section":"Cooking","utc":"1431883927"}} +{"text":"I'd cut a bitch","meta":{"section":"Cooking","utc":1542833124}} +{"text":"You could give input without being a jerk.","meta":{"section":"Cooking","utc":1512857999}} +{"text":"I've made tamales at home. It's not hard, just time consuming to make a big batch.","meta":{"section":"Cooking","utc":"1420894256"}} +{"text":"Hello fellow night shift worker. I know what you mean about being not being hungry for the first few hours after you wake up. From my experience its not really worth forcing yourself to eat if you're not hungry, but as far as your mood is concerned you're probably going to be a much happier person if you've eaten before you go to work. Porridge and toast can be bland, but they can also be exciting. For instance, try changing the bread you buy around, or more importantly, buying higher quality bread, as well as butter, and then buying a small selection of different jams. I enjoy Apricot Jam a little too much (I grew up on a stone fruit orchard), so I went and bought strawberry, orange and a mixed fruit jam to add to my collection. I stopped there because those jams will collectively last me a year. With porridge your best friend is fruit. I don't know how you serve your porridge currently but when I used to eat (I don't anymore) I added a small dollop of fresh cream and served it with diced fruit on top. Mint is also relatively neutral, so if you're a fan of mint adding a few leaves might also be worth a try (Spearemint would be my go to). Alternatively you could add muesli and yogurt to your diet, as well as cold meats, cheeses etc. Its starting to get cold here in Australia so what I've started to do is put the oven on, peel some potatoes, carrots, turnips, sweet potatoes etc and then just roast them in the oven. They take long enough that by the time they are ready I am hungry, and the beautiful aroma means I'm usually famished. Its also the kind of meal that requires enough effort for reward that it feels like its worth the while, and leaves you plenty of time to clean up while you wait. If you're a fan of ritual then I strongly recommend it.","meta":{"section":"Cooking","utc":"1430154734"}} +{"text":"What form does the macaroni and cheese come in? The cheese sauce specifically.","meta":{"section":"Cooking","utc":1547341355}} +{"text":"Can you explain what happened so I never recreate it by accident?","meta":{"section":"Cooking","utc":1493015462}} +{"text":"I'm intrigued by the coffee/vanilla. Just a pinch, or do you do more of a 1:1 ratio?","meta":{"section":"Cooking","utc":1481744145}} +{"text":"I find that mustard and hot sauce really help to cut down the heaviness of many cheese sauces. Play around with them, not enough to necessarily flavor the dish, unless you like spicy mac, but give it a shot.","meta":{"section":"Cooking","utc":"1382551790"}} +{"text":"Non-Mobile link: https://en.wikipedia.org/wiki/European_eel *** ^HelperBot ^v1.1 ^/r/HelperBot_ ^I ^am ^a ^bot. ^Please ^message ^/u/swim1929 ^with ^any ^feedback ^and/or ^hate. ^Counter: ^135136","meta":{"section":"Cooking","utc":1515250438}} +{"text":"Okay.","meta":{"section":"Cooking","utc":1536794822}} +{"text":"They should use male pig pheromone extract. Female pigs are used to locate truffles because truffles smell like a horny male pig. Serious.","meta":{"section":"Cooking","utc":1501873424}} +{"text":"Temperature is the only way to most accurately see how done meat of any kind is. Most thermometers suck though and need to be recalibrated","meta":{"section":"Cooking","utc":"1438172572"}} +{"text":"Protein lots of it. Anything with protein. Especially chicken.","meta":{"section":"Cooking","utc":"1395558683"}} +{"text":"Me too!","meta":{"section":"Cooking","utc":1551628821}} +{"text":"I have three sauces that are both easy and delicious: * My go-to vinaigrette: >1 part red wine vinegar >2 parts olive oil >1 spoonful of dijon mustard >1 big garlic clove, crushed >(Total amount nearly fills a jam jar. It's a pretty forgiving recipe, though, nothing needs to be that exact.) * Red wine reduction (primarily for steak): >After searing a piece of meat, brown 1 diced shallot. >Pour in roughly 1 cup of red wine - any dry varietal will do >Add 2 tbsp of butter & 1 large spoonful of dijon mustard. >Simmer for 2-3 minutes, scraping the pan to get all the browned bits off the bottom. >Sauce is done when it coats the bottom of a spoon. * Simple, easy gravy for chicken or pork: >Melt 1.5 tbsp of butter in a saucepan over medium heat. >Add 1 tbsp of flour. Stir well until you have an even paste. Keep stirring, over heat, until the paste is brown - the darker, the more flavorful - but don't burn it! This step requires constant attention - don't walk away from the pot! >Once the paste is as dark as you'd like, slowly add a cup and a half (or so) of chicken broth, stirring until it is well combined. Don't add it all at once or you may get lumps. You can vary the consistency of the gravy by adding more or less broth. >If you like, you can add a bay leaf and let it simmer for 10-15 minutes; cumin, paprika, crushed red pepper flakes, chopped onion, garlic, and black pepper will also help boost flavor.","meta":{"section":"Cooking","utc":"1371881981"}} +{"text":"My wife did a chili cook-off at work and brought a Texas style chili. Everyone else who brought something in reportedly doesn't know what chili is supposed to be and she won handily. They were ALL sweetened. I share this because there's a good chance you may win without anyone's secret recipe.","meta":{"section":"Cooking","utc":1510231155}} +{"text":"Room temperature. Not chilled.","meta":{"section":"Cooking","utc":1557152126}} +{"text":"1. Rinse cherries. 2. Put in mouth. 3. Remove pit. Or at least that's what I would do. But if you're not interested in losing your colon, I'd strongly recommend making cherry pie filling and then either canning it or freezing it. You'll never know when you'll crave a cherry pie, but it probably won't be in cherry season. Plus it's very easy to make in bulk. Not to mention, friends are much happier to accept a cherry pie than a bucket of fresh cherries.","meta":{"section":"Cooking","utc":"1437110605"}} +{"text":"Eh, chemistry isn't much better, unless you cook meth. In theory I really could have, they gave me keys to the labs and everything, but I'm not risking my life and freedom for that :P","meta":{"section":"Cooking","utc":1456322475}} +{"text":"When the yolk of your egg breakes at a point where it shouldn't.","meta":{"section":"Cooking","utc":1538179003}} +{"text":"To a point is right. If I just need to finish a dish with a splash of wine, I'll use my drinking stock. If I'm braising off a big pan of short ribs and need a whole bottle, then it's 2 Buck Chuck to the rescue.","meta":{"section":"Cooking","utc":"1443475335"}} +{"text":"Mashed potatoes with cheese, pepper jack/gouda perhaps?","meta":{"section":"Cooking","utc":1474852101}} +{"text":"I freeze bread a lot as well. No difference to me since I toast it/crisp it is in the oven.","meta":{"section":"Cooking","utc":1521093807}} +{"text":"Food poisoning","meta":{"section":"Cooking","utc":1538931011}} +{"text":"try cooking them at a lower heat, as well as the fork pricking. if you want to go all out, simmer them whole in some sort of stew or braise very very slowly at a low heat. then once they're exceedingly tender give them a quick high temperature sear","meta":{"section":"Cooking","utc":"1391632402"}} +{"text":"I don't use the juices from the sous vide bag. It tends to have a lot coagulated impurities that don't make for a good sauce. Do you have any stock? If you have chicken stock, just mix that in with a roux and try some different spices. Tarragon? Or Rosemary?","meta":{"section":"Cooking","utc":1513730516}} +{"text":"I'm one of those people who says \"I don't usually care about celebrity deaths\", but I never saw him as a celebrity, even though he was. He just seemed so real, authentic, genuine and thoughtful. He inspired me in so many ways, and the way he wrote was truly gifted. It's a very sad day because of his passing. He will be truly, truly missed.","meta":{"section":"Cooking","utc":1528472127}} +{"text":"Why didn't you teach your housemates how to use cast iron after the first fuck up?","meta":{"section":"Cooking","utc":"1380875485"}} +{"text":"We would do them with a dash of hot sauce on our hand. Whisky, lick up hot sauce, and take down the juice. Surprisingly good, and a plus for people how do not like sugary chasers.","meta":{"section":"Cooking","utc":"1432327904"}} +{"text":"Is there a reason why the metal handles are preferred over the wooden handles? Wouldn't it be easier to use wooden since heat wouldn't transfer as much?","meta":{"section":"Cooking","utc":1502330351}} +{"text":"Yeah crunchy definitely sounds wrong. I frequently make it and I like it best when the rice has a bit of a bite to it. But it shouldn\u2019t crunch.","meta":{"section":"Cooking","utc":1545934341}} +{"text":"Bro not too bright are ya bro? You wana go bro? Come on me bro!! Relax kid, dont be so triggered. I said it was the only source of heat, never said i made sandwhiches or panninis. That just reaffirms my position that you have no creativity lol your dismissed peasant, on to the next flea.","meta":{"section":"Cooking","utc":1541479308}} +{"text":"Social aspect...what? It's because it gives you a fucking buzz.","meta":{"section":"Cooking","utc":1544918312}} +{"text":"If you want an insanely good Chinese hot mustard, just mix a bit of mustard powder with some beer just to the point it is a little more liquid than you would like, then wait. It will thicken up as the mustard powder absorbs the beer, then dip your Chinese BBQ pork in it. Hot as hell initially, but it goes away so fast you wouldn't believe it.","meta":{"section":"Cooking","utc":"1364584227"}} +{"text":"OP do you know what kind of trout it is? Edit: if you don\u2019t know is the flesh white or orange more like salmon? Also is the skin on or off?","meta":{"section":"Cooking","utc":1562816930}} +{"text":"Yes","meta":{"section":"Cooking","utc":1529550123}} +{"text":"There is a book called \u201cThe Meat Lover\u2019s Meatless Cookbook\u201d there is a recipe in there with fall squash and some greens that was SUPER delicious. I\u2019m not at home right now or I would give you an actual recipe. But it\u2019s an amazing book, it\u2019s written for vegetarians but I feel like there are many vegan recipes and it\u2019s incredibly easy to adapt. It\u2019s my favorite cookbook, on my second copy because the first one fell apart. Highly recommend.","meta":{"section":"Cooking","utc":1545925493}} +{"text":"It\u2019s a solid reference to have","meta":{"section":"Cooking","utc":1542905638}} +{"text":"Don't use russets if you plan on simmering more than 1 hour with stirring. Russets will disappear into the broth/soup. Use more waxy potatoes.","meta":{"section":"Cooking","utc":"1413486680"}} +{"text":"I did the black bean brownie thing. You all missed the opportunity to call them by their God given name: rootin' tootin' brownies...","meta":{"section":"Cooking","utc":1467313348}} +{"text":"Google also uses Search Quality Raters (real people) to manually evaluate quality of the results for various queries. Given how many people are annoyed by the long winded \"life story\" recipe blog posts, I'm surprised something hasn't been done about this sooner. Why don't they just update their guide to notify them to look for garbage like this? &#x200B; It's essentially the same shit as article spinning. Only it's food bloggers regurgitating the same banal crap manually. It's still low quality content. &#x200B; These sites are so cookie cutter similar to each other, why don't they modify their ranking criteria to demote site owners for doing this? It's can't be that difficult to identify the similarities between them all.","meta":{"section":"Cooking","utc":1536778231}} +{"text":"I live in Canada. There are lots of strays here and they spread FelV, FIP, FIV and other diseases around to other cats including domestics. I have 3 lovely cats. They are my family. But strays are not my family, and therefor should be considered food imho. Other than Rabies ( which is rare in canada) and Toxoplasmosis ( which already affects 1/3 of the world, so why bother) there aren't many cat diseases that can transfer to humans. So meat consumption should be relatively safe. Same with dogs. I mean, it's okay for me though. Since dog and cat meat is legal where I live. Just really hard to find. But the rest of Europe, and North America piss me off with their double standards. Then again I just have a weird curiosity for these things. I'm even interested in consensual cannibalism.","meta":{"section":"Cooking","utc":"1441603498"}} +{"text":"> Desert.... Well, I don't know what you mean by \"anti desert,\" but maybe Creme Brulee? That's not a bad idea. To clarify, she is very against most sweets. As in, ice cream is too sugary for her. I made pastureized cookie dough balls when she was over with my friends a few weeks ago; they were too sweet for her. > Does she like artichoke dips? Or is that too veggie? I mean, I think your bread idea is good, maybe with some selection of oils with it Doesn't like artichoke dip; the appearance puts her off. > What does she eat? Oh gosh :P her diet is terrible and I make fun of her for it all the time. The only things she regularly likes to eat is pizza, chicken wings, fried chicken, orange soda, and chipotle. Two succesful meals I've made for her in the past are slow cooked chicken tacos and sous vide chicken parm.","meta":{"section":"Cooking","utc":1454640516}} +{"text":"Ok now i am embarassed. Thanks!","meta":{"section":"Cooking","utc":"1366922705"}} +{"text":"My grocery store will have decent tomatoes, but they definitely won't be local.","meta":{"section":"Cooking","utc":1539790216}} +{"text":"Yeah, HomeGoods is TJMaxx without clothes. I do go there, but where I live it is a special trip (about 45mins away). But, for sure, worth the effort. Most of my dishes, have been collected from there. I love variety so I have a real coffee mug collection, nice bowls and a variety of plates. And like I said great cookware and bakeware. Great place to get gifts too! So much more for the $$.","meta":{"section":"Cooking","utc":1466455461}} +{"text":"Cast iron is definitely essential, and you can pick up a new Lodge or a vintage Wagner or something for super cheap. Otherwise, I think you need to learn to love stainless steel (well, stainless-clad aluminum). Maybe you've just been using shit pans or maybe you just need to get a little more practice, but it shouldn't be difficult to get good results from a quality fully clad stainless pan. All-Clad is the gold standard, but Tramontina is usually thrown around as a much cheaper but still good alternative. I'd recommend getting one pan (a 10\" skillet is probably most versatile if you're cooking for yourself/you and one other person) and getting familiar with it. If you're used to cooking on nonstick it's obviously a little different, but it's so much better once you're used to it. One other option would be carbon steel, but in a lot of ways it basically just works like thinner (and less heavy) cast iron, so I don't see much point in having both.","meta":{"section":"Cooking","utc":1488898367}} +{"text":"Very cool idea, next time you should try seasoning each strip before braiding or even seasoning each strip with a different flavor profile.","meta":{"section":"Cooking","utc":"1390241402"}} +{"text":"Nothing is better on a hot pulled pork sandwich than a nice pile of cold sweet slaw!","meta":{"section":"Cooking","utc":1510028005}} +{"text":"Sure! I have a really nice dining area that never gets used because my dogs won't sit still with me at the table. =(","meta":{"section":"Cooking","utc":"1423801466"}} +{"text":"I've had this issue before and turns out I was using bad beans, bought new beans from a different brand and they turned out fine.","meta":{"section":"Cooking","utc":1497408539}} +{"text":"I cold brew about two bags of my tea (Thai, Ceylon, English breakfast, even green) from 4 to 8 hours in 8 ounces (250-ish mL) of water (you can use 1.5 teaspoons/5 grams of loose leaf if you like). I then dissolve some brown sugar in some hot water, which I then mix with 20 grams of condensed milk, and 20 grams of evaporated milk. You can adjust the milk and sugar if you like, but this is the ratio I've found that gives me reliable results every time.","meta":{"section":"Cooking","utc":1552130893}} +{"text":"Can I ask why you want to grind your salt? I understand the good reasons for grinding pepper - it stays fresher as whole peppercorns, but you don't want a whole one on your potatoes . But this doesn't apply to salt. (maybe this is a UK/US thing, as many things on reddit turn out to be?)","meta":{"section":"Cooking","utc":1550219576}} +{"text":"Dark chocolate (72% cacao) works well too. Adds flavor and body.","meta":{"section":"Cooking","utc":1516582472}} +{"text":"Try adding an emulsifier, like a bit of egg yolk, and stirring the sauce well. That will restore the emulsion.","meta":{"section":"Cooking","utc":"1424288065"}} +{"text":"Kids in the Hall wrote a sketch about it.","meta":{"section":"Cooking","utc":1547445496}} +{"text":"You don't win friends with salad! If the OP's mother-in-law is American, and the salad isn't the best salad of all time, this could be seen as an insult. Right or wrong, that would probably be a risk in that cultural context.","meta":{"section":"Cooking","utc":"1414370254"}} +{"text":"I like dishes that most people are afraid of. Cheesecake and Chocolate Souffle are super easy dishes to make but for whatever reason everybody thinks they are impossible and never actually tries. They never fail to impress.","meta":{"section":"Cooking","utc":1453185144}} +{"text":"Thought you don't cook with 'halloween' pumpkins. Suppose to seek out the ones you cook with. Double check this with Google.","meta":{"section":"Cooking","utc":1492617550}} +{"text":"Yellow squash! Diced with either ham or bacon, also diced. Just fry up and then mix with eggs while still moist.","meta":{"section":"Cooking","utc":1549005500}} +{"text":"You might think I'm crazy, but trust me, a few drops of balsamic vinegar in a small batch of guacamole is transformative. General rule I adhere to is, if you can taste the vinegar distinctly, too much, hence the suggestion of a drop at a time. Now everyone knows my secret.","meta":{"section":"Cooking","utc":"1444417864"}} +{"text":"Essentially nonexistent, carbs ain't healthy enough I guess. I think she substituted the flour with protein powder.","meta":{"section":"Cooking","utc":1529070747}} +{"text":"Beets with mayonnaise is the devil. The fluorescent pink color of the mayo....","meta":{"section":"Cooking","utc":1554171967}} +{"text":"Plus Ramsey sucks. He's the British version of Guy Fieri. Look at his hair! He just needs the sunglasses on his neck back to complete the look.","meta":{"section":"Cooking","utc":"1340274151"}} +{"text":"Yes, its intact and I slice it daily, the roots are always the last to go!","meta":{"section":"Cooking","utc":1471151841}} +{"text":"Oven version is dryer","meta":{"section":"Cooking","utc":"1435516383"}} +{"text":"That's a good point. I don't mind the thighs and legs cooking for a long time since they don't tend to dry out. But you're right about the breast meat, I might leave that aside for the first 20 or 30 minutes of cooking.","meta":{"section":"Cooking","utc":"1329004651"}} +{"text":"Well, in the context of this thread, you weren't planning to eat the bike, so that application of axe is acceptable. Hope you were not injured though. ;)","meta":{"section":"Cooking","utc":"1361487819"}} +{"text":"Well that is a light-hearted spread in a depressing way...","meta":{"section":"Cooking","utc":1539647254}} +{"text":"I used to order it online, to be honest I don't remember what site I got it from because the last time I ordered was over a year ago. But a google search should be fine. Now I go to Kalustyan's in nyc (28th st. and lexington ave.). I don't know where you're from but if you're ever in New York City, that place is amazing. You could probably find them at any Indian spice store or specialty food place.","meta":{"section":"Cooking","utc":"1344227644"}} +{"text":"Cooking wine is lower alcohol and has added salt to give it some shelf life once opened. Most cooking that calls for some sort of wine is better with real wine, even if cooking wine would work okay.","meta":{"section":"Cooking","utc":1530781688}} +{"text":"Chuck will be fine. It's a stew. Nothing really fancy. Just French version of the stew that used Burgandy wine.","meta":{"section":"Cooking","utc":"1419038281"}} +{"text":"> cream cheese Ew, no. Just... no. Sour cream on top, sure. But cream cheese inside? That's straight up nasty.","meta":{"section":"Cooking","utc":1457647524}} +{"text":"I like to add garlic pepper, cayenne, and a touch of apple cider vinegar. Gives it some much needed pizzazz. Even a tablespoon of hoi sin sauce, but that really depends on what dish you're making.","meta":{"section":"Cooking","utc":1486965321}} +{"text":"My family and I only do it on special occasions because it can be a pain in the ass. But it's just so good when you do make it","meta":{"section":"Cooking","utc":1546623804}} +{"text":"Absolutely.","meta":{"section":"Cooking","utc":1560643221}} +{"text":"Avocado has one of the highest smoke points but it can be kind of expensive. I might be wrong but I thought sunflower's smoke point was pretty low. google smoke points of oils and you will probably get a list.","meta":{"section":"Cooking","utc":1477401749}} +{"text":"OK figured as much.","meta":{"section":"Cooking","utc":1545430690}} +{"text":"Flying moa.","meta":{"section":"Cooking","utc":1509674791}} +{"text":"Thoroughly completed mise en place was the enlightening one for me. When you're not scrambling to get that next ingredient, you're really paying attention to the process of cooking and in turn, really learning.","meta":{"section":"Cooking","utc":1523220266}} +{"text":"Chop them finely and toss it in with whatever dish/side/sauce you want some extra heat in. side note: be very careful when chopping and handling the peppers, if you get some on your hands and rub your eyes, your gonna have a bad few minutes. Gloves are always a great idea.","meta":{"section":"Cooking","utc":"1439352473"}} +{"text":"This is a delicious combo on an everything bagel.","meta":{"section":"Cooking","utc":"1414118208"}} +{"text":"Grill it. Just about any fruit can be cut into chunks, splashed with key lime juice, covered in brown sugar, and then grilled until caramelized. They all go good with ice cream. Edit: I also like to add some cardamom, allspice, or some pre-mixed chinese five-spice powder to add a little extra.","meta":{"section":"Cooking","utc":"1435698703"}} +{"text":"Steam is not needed. Everything wipes clean easily with a towel as none of the surfaces can stain. The floors, walls and countertop are all porcelain. Only the stainless steel cooktop requires more than just a wipe to clean.","meta":{"section":"Cooking","utc":1479919769}} +{"text":"always salt the water you blanch or boil vegetables in.","meta":{"section":"Cooking","utc":1487749500}} +{"text":"Every time I've made it I've regretted it in the bathroom. Nuff said.","meta":{"section":"Cooking","utc":1557427014}} +{"text":"The last few years we've had to endure my husband's mother's need to steam the brussels sprouts nearly three hours before we sit down to eat. And every year, they are greyish-green, and I want to barf just by looking at them. WHY GOD WHY. Just steam them in the last half hour, and they'll be edible. One year we mixed it up and I got to make the brussels sprouts. I pan roasted those fuckers in bacon fat with onion and garlic. So good.","meta":{"section":"Cooking","utc":"1384900014"}} +{"text":"Could you tell me what things you commonly make with these (say weekly)?","meta":{"section":"Cooking","utc":"1379192347"}} +{"text":"Although it wouldn't matter then.","meta":{"section":"Cooking","utc":1466720886}} +{"text":"Go pick up a can of hominy. It's a close relative of corn and resembles a chickpea. It's used to make tamales, I believe. Add it to whichever suggested recipe you decide on- it adds great authentic Mexican flavor. Oh, and I second the beer suggestion.","meta":{"section":"Cooking","utc":"1381457511"}} +{"text":"You're","meta":{"section":"Cooking","utc":1511420423}} +{"text":"lol, nice try","meta":{"section":"Cooking","utc":1468258288}} +{"text":"There's something about a woman that knows just when to pull out a blowtorch...","meta":{"section":"Cooking","utc":"1337299662"}} +{"text":"As others have said, no! One of my favorite dishes in the world is from the chinese place up the street. Some kind of spicy red broth with tender chicken, tofu, and peanuts that you spoon over rice. It's *fantastic*.","meta":{"section":"Cooking","utc":1551364844}} +{"text":"Mushrooms sound amazing!","meta":{"section":"Cooking","utc":"1425652782"}} +{"text":"This recipe has converted more than one non-seafood eater into a fish-lover: **Grilled Cedar Plank Salmon** **Ingredients:** * Cedar Plank, 12-18 inches - food grade! * Salmon filet - as big as you want it, about the same length as the plank. Deboned, I like the kind with skin on one side * Salt * Pepper * Olive oil * Lemon juice (optional) **Recipe:** 1) At least 2 hours before cooking, earlier if possible, submerge the plank in water and let it soak (weigh it down with something so it's completely covered) 2) If using a charcoal grill, start the coals. If using gas, you can turn it on later. 3) Cover flesh side of salmon with a thin layer of olive oil, then salt and pepper to taste. You can add lemon juice here if desired, but I don't think it needs it. 4) Take plank out of the water, place salmon on the plank 5) Once the grill is hot, place the salmon (with plank) on the grill and close it. I use indirect heat, putting the charcoal on one side, and food on the other. 6) Cook for 8-15 minutes (cooking times vary greatly depending on your grill), until the fish is 120-130 F for medium rare. If you don't have a thermometer, it should flake easily with a fork 7) Let rest for 5 minutes covered in foil. Enjoy!","meta":{"section":"Cooking","utc":1548087308}} +{"text":"If you get excessive pooling of water when browning beef then you either don't have enough heat or you are crowding the pan. Work in batches to avoid steaming your beef.","meta":{"section":"Cooking","utc":1563750807}} +{"text":"Potatoes could be a thing. Bloody Mary if you want to get your alcoholism going. Sandwiches. Suppose I'm talking about the sauce mayonaise thing though, not the root thingy.","meta":{"section":"Cooking","utc":1477550624}} +{"text":"Yummy is great","meta":{"section":"Cooking","utc":1467738001}} +{"text":"I never quite understand wine - I like it or I don't - what does full-bodied actually mean? I would consider all red to be full bodied, but then I guess my definition is too primitive.","meta":{"section":"Cooking","utc":1456010782}} +{"text":"Hahaha all the recipes I saw on YT or found on Google said to cut open the vanilla and scrape the beans into the sugar, mix them all in a food processor","meta":{"section":"Cooking","utc":1536731361}} +{"text":"Forgot to post the link, thanks!","meta":{"section":"Cooking","utc":"1337480649"}} +{"text":"I feel your pain. Was making one of my favourite chicken recipes (basically baking the chicken in a delicious coriander and lime broth) which is slightly above my usual effort level, so I feel extra bad for fucking up. The sauce needs to be reduced with white wine, which I didn't have. In the spur of the moment (and thanks to quick googling) I thought white wine vinegar would make a GREAT substitute. I didn't even use that much, but oh god did it stink of vinegar. Tasted like it too. Spent the next half hour panicking and adding more chicken broth, water, brown sugar, anything... It came out edible in the end.","meta":{"section":"Cooking","utc":1468920010}} +{"text":"I would say we do for the most part, or chefs would have a horrible time making a successful menu. I doubt many of us taste sweet like bitter or vice versa, although I'm sure there are a few exceptions. Taste is a survival oriented trait after all.","meta":{"section":"Cooking","utc":1534967564}} +{"text":"Wok, bacon, sprouts cut in half. Cut up bacon and fry half way. Place sprouts in wok with a small amount of fat. Fry for several minutes then pour in 1/4c of water. Cover and steam. When water is gone throw in bacon. Add some onion and garlic when sprouts are done to your crispness. I use some Goya Adobo salt to season. Delish, wish I liked sprouts. You can do asparagus like this as well, and I dont like those either.","meta":{"section":"Cooking","utc":1545444400}} +{"text":"I like to brown paste with this. Served on construction paper it's got a great kindergarten aroma.","meta":{"section":"Cooking","utc":1459447046}} +{"text":"Cacio e pepe","meta":{"section":"Cooking","utc":1553887158}} +{"text":"as a \"Dad, who loves to cook\".......me too!","meta":{"section":"Cooking","utc":"1411581860"}} +{"text":"Blueberry pie from scratch, if you count the time picking the blueberries! Otherwise, we have had some really labor intensive soups that were all day affairs, but... I work with a 10 gallon pot and we freeze it so, still worth it.","meta":{"section":"Cooking","utc":1495303280}} +{"text":"Bravetart is an interesting read. The author traces the history of the recipes- it\u2019s a bit of a detective story, chronicling the evolution of the big food companies and the importance of things like women\u2019s magazines in the development of iconic American treats.","meta":{"section":"Cooking","utc":1546184078}} +{"text":"Lemon and pepper...idk haha ok really inexperienced","meta":{"section":"Cooking","utc":"1417466007"}} +{"text":"You have my sympathy. I would have been upset.","meta":{"section":"Cooking","utc":"1439028817"}} +{"text":"Intermittent fasting (and a shit ton of black coffee) for the win.","meta":{"section":"Cooking","utc":1528946246}} +{"text":"My sous/pastry chef has been making these for almost a year now! It took him almost 3 months to perfect the dough recipe but they so damn delicious. Anyone in the northeast ohio area is welcome to come try one on sundays! Edit: heres a link to a picture of our page in cleveland magazine! http://imgur.com/mXnWxxj","meta":{"section":"Cooking","utc":"1412743880"}} +{"text":"Ah, no. That was my bad. I saw that I had posted this twice and deleted one. Reddit hadn't registered that you'd sent a message then. Sorry for that. And thanks for that. I just wish I had written down what it was. No internet at home so I'm at uni. Haha.","meta":{"section":"Cooking","utc":"1390189282"}} +{"text":"This is my go-to camping breakfast.","meta":{"section":"Cooking","utc":"1446390294"}} +{"text":"do u want him to eat out of his hands","meta":{"section":"Cooking","utc":1548707973}} +{"text":"I suppose dull is relative. I hit my knives with a 1k 4k strop every 2 weeks. Takes 5 minutes or less. If you are just starting out 200grit is probably too aggressive. It'll remove material way fast and you stand to damage your knife. I do edge repair with a 500grit jstone and it rarely take more than 5 minutes to remove chips and dings.","meta":{"section":"Cooking","utc":"1424794601"}} +{"text":"The broiler in my oven doesn't take up counter space","meta":{"section":"Cooking","utc":1522366641}} +{"text":"Thrift store cast iron is awesome for cheap multi purpose skillets and Dutch ovens. Essential for winter power outages if you are in a place prone to ice storms as you can use them to cook over a fire. For fancier cookware, All - clad is a great brand. Copper core means even heating and a thick stainless steel bottom means decent heat retention. Non stick coating often makes cookware unsuitable for oven and negates the worry about metal utensils scratching the pan. For baking and casserole cookware I love corningware and Pyrex. Also easy to find at a thrift store.","meta":{"section":"Cooking","utc":"1408926976"}} +{"text":"As a repeat offender myself, I can tell you. It's a habit. I used to cook pretty much everything at 7 or 8 on the stovetop. I knew that I shouldn't, but every time my hand turned those knobs, I just went to 7, and once it was there, the effort to turn it back was just too much. It probably comes from cooking at a restaurant where speed is king, and burners have two levels: all the way on, and \"shit, this is done way earlier than the rest of the table's food and it needs to stay warm\"","meta":{"section":"Cooking","utc":1527878115}} +{"text":"One of my favorites. http://www.budgetbytes.com/2015/01/curried-lentils/","meta":{"section":"Cooking","utc":"1430962457"}} +{"text":"For what? Cooking on a stovetop? What kind? Gas, electric conduction, induction? What kinds of foods? For basic, all-around day-to-day cooking on conventional cooktops (gas or electric), your best bet is a couple of stainless steel sauce pans and skillets and a nonstick omelette pan or two. The items I use next most frequently are a cast iron frying pan, an enameled cast iron Dutch over, and a good size (8 or 12 quart) stainless stock pot. Heavy is better. And stainless that includes a conductive layer sandwiched in the bottom (and even better, up the sides, too) is better than all stainless. I won't cook with aluminum, unless it is either sandwiched inside stainless or covered with a nonstick coating.","meta":{"section":"Cooking","utc":"1354312634"}} +{"text":"This is the mac&cheese I make except with the addition of nutmeg & mustard powder. Adds a wee bit of extra flavour in a really unobtrusive way","meta":{"section":"Cooking","utc":1481136747}} +{"text":"Nice! But more importantly whys it backwards??","meta":{"section":"Cooking","utc":"1356538571"}} +{"text":"Knowing the mother sauces isn't about making a recipe. It's about having that base component in your back pocket for whenever you need it. Veloute is my go to sauce. Easy and delicious. I don't know the names of the derivatives and it's not really important. Make a roux, add stock, throw in whatever flavor components you want (i like mushrooms) - simmer it for a while to draw out the flavor. Strain. Bam. Amazing sauce/gravy to go with whatever it was that I'm making that I think needs a sauce. Maybe something as simple as a pan seared chicken breast with green beans. I think you're overstating the memorization component. Roux+dairy=bechamel, roux+light stock=veloute, roux+dark stock+tomato paste=espangole. The other two I don't use so much, but these are pretty easy.","meta":{"section":"Cooking","utc":"1428083103"}} +{"text":"Pickle them!","meta":{"section":"Cooking","utc":1554375088}} +{"text":"I normally bake mine in the oven then add them to the sauce to simmer. They get nice and crispy that way and tend to keep their round shape better. You can even bake them in a cupcake pan and the fat will drian off and not make them soggy.","meta":{"section":"Cooking","utc":"1357924688"}} +{"text":"I love cooking and have been doing it for twenty years. I've made some really good dishes over the years, and some not so good as well. My problem is that I could never quite reproduce the taste each time I made it without using a recipe. My wife would ask me to make a dish that was really good last time, and it would turn out different. Not bad, mind you, but not the same as she was expecting. Recently, I've been delving more into good blogs and online recipes, and I have to say I'm hitting it out of the park! I still occasionally make changes to dishes that I'm more familiar with, since I'm pretty comfortable working with different flavors and cooking methods. FYI, just because you follow a recipe doesn't mean you're not a good cook. You still have to understand and do things right. On the flip side, I've known many people (my mom in particular; don't tell her I said so) who could follow the exact same recipe and end up with something really bad. Some things that I've been making and getting rave reviews lately on are nearly foolproof however, especially using a slow cooker. I've been trying to find the most creative and delicious slow cooker ethnic meals that I can think of. I take the complements because I found the recipe, bought the ingredients, followed the directions and ended up with way better food for my family and friends than they would have made themselves. I've had people say they've never had that particular food outside of a restaurant, or that they didn't know you could make that in a Crock Pot. I've had some people say it's some of the best food they've ever had! Following recipes helps you discover all the culinary treasures, many that you'd miss if you just made up your own dishes all the time. Do yourself a favor and accept the compliment.","meta":{"section":"Cooking","utc":1548309140}} +{"text":"How do they sharpen? By belt/grinder/carbide edge? Is there a ton of metal removed? Will they ruin my knives? I simply do not know. I cannot recommend this at all and would steer anyone away due to lack of information. The one thing I liked about their site was the fact they had a video on honing vs sharpening.. honing is easily the one thing everyone can do to keep their knives sharp for a long long time, easily.","meta":{"section":"Cooking","utc":"1424787369"}} +{"text":"Ah ok. When I tried watching it said you had to be a paid subscriber.","meta":{"section":"Cooking","utc":1543934377}} +{"text":"I am not completely sure what kind of pork you would use. But do you know what I am talking about? Go to just about any supermarket in the United States and, all together, you will see chicken, beef, vegetable and seafood broth being sold. However, no pork. At least I have never, ever seen it anywhere. Make sense?","meta":{"section":"Cooking","utc":"1441864118"}} +{"text":"I'm sorry to hear about her diagnosis!","meta":{"section":"Cooking","utc":"1439346904"}} +{"text":"This sounds damn good.","meta":{"section":"Cooking","utc":1451877948}} +{"text":"**Hamilton Beach 70740 8-Cup Food Processor, Black** |||| --:|:--|:-- Current|$26.85|Amazon (New) High|$34.99|Amazon (New) Low|$19.20|Amazon (New) |Average|$26.44|30 Day Price History Chart and Sales Rank | FAQ","meta":{"section":"Cooking","utc":1472788050}} +{"text":"RemindMe! 2 days","meta":{"section":"Cooking","utc":1560286225}} +{"text":"You're supposed to do both. You can't just soak them, they won't cook...","meta":{"section":"Cooking","utc":1550964969}} +{"text":">We\u2019re the most diverse city in the country wat","meta":{"section":"Cooking","utc":1520428743}} +{"text":"Not every week, but have made this several times because it's so easy and it's so good. https://shewearsmanyhats.com/honey-mustard-baked-chicken-thighs-recipe/","meta":{"section":"Cooking","utc":1513646741}} +{"text":"I use it on wings and man has it stepped my game up TREMENDOUSLY","meta":{"section":"Cooking","utc":1492283659}} +{"text":"Man, you are all over every single comment to make sure everyone knows how much you hate Michael Pollan. No one cares, dude.","meta":{"section":"Cooking","utc":1456334670}} +{"text":"from my experience chilis loose their taste and aren\u00b4t really hot after they\u00b4ve been frozen - am I imagening things???","meta":{"section":"Cooking","utc":"1348947213"}} +{"text":"Vinegar instead of canola oil in waffles. 3/100 taste Tablespoons of salt instead of teaspoons of salt during bread making. 1/1000 taste. Told the youth exchange partners I was cooking for it was my *Grandmothers special bread* and the tears that came to their eyes as they tried to choke it down was priceless. Fucking loaves weighed like 4 lbs each and didn't rise worth shit.","meta":{"section":"Cooking","utc":1521255857}} +{"text":"Thanks, never even thought to look for a specific sub","meta":{"section":"Cooking","utc":1545053717}} +{"text":"Folks who traveled long distances in those days cured and/or dried their meats for the voyage. It's not like they took a raw roast with them from the East Coast all the way to the frontier.","meta":{"section":"Cooking","utc":"1448385143"}} +{"text":"Whoa, just broccoli and water and salt/pepper can be that good? :o Will have to try it out! also, I had totally forgotten that I like lentils! Thank you for the tip, and in particular for the simple recipe! Simple recipes are a big help when I have little motivation to cook. I'll buy myself some lentils and make some batches to have in the freezer - thanks!","meta":{"section":"Cooking","utc":1484039328}} +{"text":"This is correct","meta":{"section":"Cooking","utc":1560872645}} +{"text":"I got the Sansaire a few weeks ago and have used it a few times now for steak and eggs. Works awesome, easier to use than the Anova and stores really easy. Was a Kickstarter campaign similar to Anova.","meta":{"section":"Cooking","utc":"1447997432"}} +{"text":"Agreed. Those items represent an obnoxious trend that's difficult to define. I see that occasionally in Seattle, from ambitious young chefs trying to push the envelope of Pac Rim fusion.","meta":{"section":"Cooking","utc":1540141630}} +{"text":"Thanks @Brown[ie?]coat40!","meta":{"section":"Cooking","utc":1562986841}} +{"text":"its the calories mate","meta":{"section":"Cooking","utc":1562284147}} +{"text":"I know it sounds boring, but one of my favorite things for lunch is a Tomato sandwich. I use vegan mayo to make it, well, vegan, but you could use regular mayo and just have it be vegetarian. It's just toasted whole wheat bread, a healthy amount of mayo, some fresh sliced tomato, and salt and pepper.","meta":{"section":"Cooking","utc":1538358686}} +{"text":"Apparently there's a global rock salt shortage. The stories are mostly about road de-icing, but it could be related.","meta":{"section":"Cooking","utc":1547766031}} +{"text":"Alaska isn't a country but I'm going to pretend it is. Because landmass. A reindeer sausage dog. Specifically from MA's. Spicy reindeer sausage dog in a deliciously soft bun, covered in carmelized onions and spicy mustard. It's the perfect food. And I haven't had one in over a year. Am maybe homesick.","meta":{"section":"Cooking","utc":"1419419644"}} +{"text":"i haven't tried this one myself, but I've heard good things: http://culturecheesemag.com/diy/homemade-squeaky-cheese-curds","meta":{"section":"Cooking","utc":1456703576}} +{"text":"Thank you!","meta":{"section":"Cooking","utc":1550332886}} +{"text":"As far as I know, hipsters want to appear as if they aren't into mainstream things. Like \"I was listening to so and so band before they got popular.\" But I gotta say, Smoke's pulled pork poutine is pretty fantastic.","meta":{"section":"Cooking","utc":1557602695}} +{"text":"Just eat them at separate times? If you desperately need two avocados at the same time, could you just buy two that are close in ripeness?","meta":{"section":"Cooking","utc":1476851511}} +{"text":"> I'm so glad you lead a life free of financial worry A quick glance at his submission history says he probably doesn't.","meta":{"section":"Cooking","utc":1552419661}} +{"text":"Nah, wings are everywhere. I live in Atlanta and have a friggin million wing choices. However, I grew up in a small town in Alabama that had a Pizza Hut and a Domino's and no other choices for wings. Well, until a place dedicated to wings opened and promptly closed.","meta":{"section":"Cooking","utc":"1328554817"}} +{"text":"I actually prefer hanger to skirt most of the time. It's almost alway more tender than skirt when I've made it. Hanger is really my go-to cut for steak at home.","meta":{"section":"Cooking","utc":1453847984}} +{"text":"I would Put in an inch or two of water and boil and whisk around. the fond should disolve. Then you can clean normaly. Saves a lot of effort","meta":{"section":"Cooking","utc":1455646560}} +{"text":"Omg horse hooves!","meta":{"section":"Cooking","utc":"1341193067"}} +{"text":">we'll say \"naan bread\" because people won't know what \"naan\" means, but \"naan bread\" must be some kind of special bread. Where I am (Flyover State), it's generally known as \"naan-it's-Indian-bread\". XD","meta":{"section":"Cooking","utc":"1364872084"}} +{"text":"Gingerbread! Gingerbread cake, gingerbread cookies....","meta":{"section":"Cooking","utc":"1368324184"}} +{"text":"I am a bit old fashioned. If i find a good recipe that i want to keep, then i write it in my recipe book. Most things you don't make again if it wasn't a real hit. So no point in just collecting.","meta":{"section":"Cooking","utc":1459924300}} +{"text":"But in saying that to taste is subjective you are implying that people should season according to their personal preferences yes? Unless you are claiming that people should season not according to their personal preferences which is pretty ridiculous and you pretty clearly aren't. Thing is if you admit people should season things according to what their preferences are you are also admitting there is a proper method of seasoning by consequence. (that method being seasoning according to personal taste of course) What I think you might be missing is that it is possible for a proper *method* of seasoning (and thus proper seasoning) to exist without needing proper seasoning to mean something like using an exact proscribed amount for each ingredient in a recipe.","meta":{"section":"Cooking","utc":1546199540}} +{"text":"\u252c\u2500\u252c\u30ce(\u0ca0_\u0ca0\u30ce)","meta":{"section":"Cooking","utc":"1439932896"}} +{"text":"Tbf it's the base for all sorts of stuff(gumbo obviously, but also Etoufees, some stews, gravys, shrimp and grits, grillades, blah blah blah) but absolutely not jambalaya or any sort of rice dish that I can think of. Sometimes people see \"cajun\" and just assume roux for everything. There was a post a while back with a dude that used a roux for his read beans... I damn near quit reddit when he explained to me that it was because they were *cajun*....","meta":{"section":"Cooking","utc":1525398673}} +{"text":"I love BudgetByte's Coconut Vegetable Curry. All you need to see if you like it is curry powder, not 10,000 new spices.","meta":{"section":"Cooking","utc":"1422324057"}} +{"text":"Chicken livers. Chop them up with your other meats. Ground up liver is possibly the grossest looking thing ever, but it really adds a nice flavor to the sauce.","meta":{"section":"Cooking","utc":"1435256387"}} +{"text":"Prairie oyster on a stick.. Call it ball pop!! Like a play on cake pop from Starbucks.","meta":{"section":"Cooking","utc":1551356814}} +{"text":"Aw, I love cucumber. As with celery, it's silly that people say it has no flavor. It might be a water vegetable, but that doesn't mean it has no flavor.","meta":{"section":"Cooking","utc":"1421733416"}} +{"text":"It's super difficult but... get a ladle... ladle out two to three scoops of water into a bowl (preferably the one you will eventually eat out of because dishes are too much work). Drain as normal. Profit","meta":{"section":"Cooking","utc":1489985432}} +{"text":"You did THAT in a dutch oven? ***Please*** share your recipe!","meta":{"section":"Cooking","utc":1543261240}} +{"text":"Not me but my parents. Their version of split pea soup included sausage, potatoes, carrots and onions in a chicken broth base and yes they did put it all together once and forget to add the split peas. I believe alcohol was present at the time.","meta":{"section":"Cooking","utc":1564358719}} +{"text":"I mean there are plenty of reasons to wash meat, if there's blood everywhere or bone chips or something.","meta":{"section":"Cooking","utc":1472588096}} +{"text":"\"Dietician\" not nutritionist.","meta":{"section":"Cooking","utc":1532263243}} +{"text":"She actually cleans. I just did it for the karma.","meta":{"section":"Cooking","utc":"1348109310"}} +{"text":"I love that recipe! I made it once and loved it! Pardon my messy kitchen: http://i.imgur.com/BdMPr8L.jpg","meta":{"section":"Cooking","utc":"1447314603"}} +{"text":"Puff pastry. Caramelised Onion Jam. Fresh Figs. The ripest, strongest blue cheese you can find. Sunflower Seeds. Parma Ham. &#x200B; Rectangle of puff pastry. Spread the cold jam over the top, leaving a lip on all edges. Wash and quarter the figs and layer skin side down in a swirl pattern. Crumble over the blue cheese. Egg wash the edges of the pastry. Preheat oven to its hottest temperature with a thick baking tray inside. Place your tart on a sheet of greaseproof paper. In the oven on the preheated tray and turn to oven down to 200 Celsius. Bake for 20 minutes or so. Rip the ham into large shreds and layer over the tart and allow to render for 1 minute.","meta":{"section":"Cooking","utc":1535835118}} +{"text":"https://www.reluctantgourmet.com/wild-game-chili/ https://www.google.com/amp/s/www.bbc.com/food/recipes/gamepie_8555/amp https://www.wideopeneats.com/24-wild-game-recipes-to-use-some-of-that-earned-meat/","meta":{"section":"Cooking","utc":1548272556}} +{"text":"This Video helped me a lot and it works for me everytime, now. I takes a while to get a feeling for it but otherwise it's very easy. Mmmmmhhhh Steak!","meta":{"section":"Cooking","utc":"1345192809"}} +{"text":"I like how you slipped thousand year eggs (you called them \"preserved\") in there like it's a \"beginner\" level thing. :) In my experience the colour the texture is very difficult for non-asians to accept. I try to relate it more to cheese than eggs.","meta":{"section":"Cooking","utc":"1385045930"}} +{"text":"Close, this was a 28mm f/1.8 on a Canon 5D mk1 (I took the pictures)","meta":{"section":"Cooking","utc":"1360624303"}} +{"text":"Onion dish 5 old onions, light seared and then boiled in veg broth. I ate it before going on a plane. Had the worse cramps for hours. I got to my destination and shit leaked out of my butt into my boyfriend's sleeping bag I was borrowing in my sleep.","meta":{"section":"Cooking","utc":1540580140}} +{"text":"How is it pronounced? Gar-sed, or garsd? Either way, it's not a word I know off the top of my head, but it's unlikely to be an Old English word since it most likely would have become \"yarsed\". Yorkshire is well within the Dane law, so it could be a viking word. I found \"g\u00e1rsecg\", pronounced \"gar-sedge\", which meant ocean, but again that g would have become a y sound. However, Old English was a very diverse language (especially in areas where the vikings settled) and we out have a fairly small amount of writing, which is far from representative of the language as a whole. It's possible that it was a word unique to that area of England, or that simply wasn't written down. Nor very satisfying but that's how it goes. In very lucky in that my surname is pretty unambiguously just French for \"rock\"","meta":{"section":"Cooking","utc":1561409939}} +{"text":"Its really my only knife. Very rarely I\u2019ll use a paring knife, and sometimes i use the global for things like deboning a leg of lamb as the akifusa is a bit hard and don\u2019t want to risk chipping it. I used to have lots of knives of various shapes and sizes but i find now i can do almost everything with one and I don\u2019t find the length unwieldy at all. I freely accept and understand why others do though. Oh, and a bread knife","meta":{"section":"Cooking","utc":1542624572}} +{"text":"Never add the full can!","meta":{"section":"Cooking","utc":1545939006}} +{"text":"It is a little saddening to watch your giant egg fluff deflate when the beeper sounds so I'm going to give water a try. Thx.","meta":{"section":"Cooking","utc":"1352917396"}} +{"text":"By the way, depends on the citrus. Some citrus, like papaya and pineapple will start to dissolve the chicken. There is some enzyme in certain ones that breaks down the protein and you end up with mush.","meta":{"section":"Cooking","utc":"1414951454"}} +{"text":"Healthy crabs aren't in recipes... they're still in the ocean.","meta":{"section":"Cooking","utc":1455260082}} +{"text":"Brussel sprouts saut\u00e9ed in bacon fat with bacon bits, onions, and garlic finished with any hard grating cheese.","meta":{"section":"Cooking","utc":"1404664282"}} +{"text":"Alton Brown had an excellent Good Eats episode on knives and cutting techniques. There is also this video he did for Shun: http://youtu.be/4KY42QGD0DQ","meta":{"section":"Cooking","utc":"1388072014"}} +{"text":"Though tempted to suggest a tartare, I'll be nice! hehe Maybe something with other foods to give him a bit without it being the only thing he gets. A nice stir fry perhaps? This rather than a steak for the reintroduction.","meta":{"section":"Cooking","utc":1455159629}} +{"text":"This happened to the lead singer of INXS after he was assaulted on the street and cracked his skull on the pavement. Doctors suggested to him that he focus on eating food which was noted for its texture as well as flavors: Japanese food was one significant suggestion. Article on losing sense of smell which is linked to losing sense of taste: http://www.slate.com/articles/health_and_science/medical_examiner/2008/07/the_nose_that_never_knows.html Interesting article here on Hutchence losing sense of taste: http://www.dmmserver.com/DialABook/978/006/082/9780060825379.html Article on dealing with this problem: http://www.self.com/wellness/health/2012/02/losing-your-sense-of-taste/","meta":{"section":"Cooking","utc":"1441338481"}} +{"text":"Holy crap. This sounds really good","meta":{"section":"Cooking","utc":"1388518218"}} +{"text":"-Kale & sausage/meatball based chicken broth soup sounds like the makings for a great Italian Wedding soup... what if you did a twist? Like, Thai Wedding Soup or Indian Wedding Soup? still using the basic concept of the meatball/greens style of soup?","meta":{"section":"Cooking","utc":"1414068409"}} +{"text":">an actual gluten allergy Considering there is no gluten allergy I doubt this. You can have a gluten intolerance or a wheat allergy but not a gluten allergy","meta":{"section":"Cooking","utc":1534979155}} +{"text":"I guess your general American cuisine. Fried chicken, steak and potatoes. I do make things like goulash and jambalaya as well.","meta":{"section":"Cooking","utc":1540661291}} +{"text":"I concur. 2-3 minutes to fry onions to translucent = burned onions for me.","meta":{"section":"Cooking","utc":1534870671}} +{"text":"Fuck yeah! And Ice tea","meta":{"section":"Cooking","utc":1563830520}} +{"text":"Buy it from a farm or beekeeper. Get raw honey. Buy it with the honeycomb if possible.","meta":{"section":"Cooking","utc":"1443360352"}} +{"text":"Gordan Ramsey explained how to cook eggs in butter. I mean I was certainly frying my eggs well enough, but his method was simple and perfect! My eggs are way better than the diner now.","meta":{"section":"Cooking","utc":"1444824054"}} +{"text":"Yep, I would estimate that it's about 75% MSG. It's funny, because if you asked any Puerto Rican or Caribbean person if they use MSG in their food they would say no. When I told my mother she lost it.","meta":{"section":"Cooking","utc":1491334064}} +{"text":"This is silly. Don't become knowledgeable in any field because you will only see the errors of others ways of this is your attitude.","meta":{"section":"Cooking","utc":1537279387}} +{"text":"Oof, apparently it's illegal to sell home baked goods in Kentucky if you dont have a farm... Edit: apparently this will be changed in july","meta":{"section":"Cooking","utc":1528569996}} +{"text":"Terry Gross just interviewed the authors of a new book on Depression era food. I'm sure the Fresh Air podcast is still accessible, if you're interested. IIRC, the book includes recipes. My parents were born in 1938. In the 70s, I grew up eating this stuff. shudder.","meta":{"section":"Cooking","utc":1472021216}} +{"text":"Fuck man...which one of you cooks is chopping all these onions in here?","meta":{"section":"Cooking","utc":1517065343}} +{"text":"Excel to there is no garlic or butter in Carbonara.","meta":{"section":"Cooking","utc":1526361012}} +{"text":"Thanks, the GR you tube was a great idea as are the spice variations.","meta":{"section":"Cooking","utc":"1405549333"}} +{"text":"Marshmallow fluff and frosted flakes might be right up your alley too.","meta":{"section":"Cooking","utc":"1418839262"}} +{"text":"I don't think you *have to* remove the meat, but the stock will take all the flavour out of it & the texture will be off after cooking it for so long, so you won't want to eat it.","meta":{"section":"Cooking","utc":1544283844}} +{"text":"yeah it reminded me of the \"cake\" from this video https://www.youtube.com/watch?v=9C_HReR_McQ no thank you..","meta":{"section":"Cooking","utc":"1398082291"}} +{"text":"You could try it in a Mexican machaca, like this recipe: http://www.mexicoinmykitchen.com/2011/03/machaca-con-huevo-machaca-with-eggs.html","meta":{"section":"Cooking","utc":1478116314}} +{"text":"I cook salmon for tourists in Alaska during summers. When salmon is fresh, it's almost always outstanding. When it's been frozen, it can pick up an slight freezer-burn taste quicker than white fish. The problem is the fat. If the fish has been frozen longer than a few weeks, the fat starts to pick up that off-taste. Using a sharp knife, skin the fillet, flip it over, then carefully cut away some of the grey fat that runs down the centerline. You don't need to get it all, just most of it. I almost always pan fry or grill salmon. I don't like to bake it, because it's easier to let it get away and become overcooked that way. If I'm frying or grilling, it's right in front of me, and I can devote my attention. There's no need to go nuts about seasoning. Sprinkle with salt, pepper and paprika, then sear in olive oil at high heat. Once the surface looks nice, flip it over, turn down the heat and cook until done.","meta":{"section":"Cooking","utc":"1421214955"}} +{"text":"> I'm using this recipe to make a giant pan of Pad Thai tomorrow Do not make a big pan at once. Pad Thai does not cook well in a single big batch. It should be done in multiple batches...around 2 servings at a time. So make sure to have your mise en place ready.","meta":{"section":"Cooking","utc":1548458037}} +{"text":"> Oxtail Ragout Probably can buy some cheap stock and onion. But no wine though Last time I bought one bottle for cooking, ended up leaving the leftover go bad untouched. So will avoid doing it again if can","meta":{"section":"Cooking","utc":1549396600}} +{"text":"Never used the Cuisinart set, but Tramontina is very good: both my mom and my mother in law have sets that are more than 30 years old and look brand new.","meta":{"section":"Cooking","utc":1488981740}} +{"text":"This is why I've switched to watching cooking channels on YouTube.","meta":{"section":"Cooking","utc":1555590299}} +{"text":"Looking at your post history you seem to work in a kitchen, which makes me feel bad for disagreeing - but everything you've said is totally the opposite way to how i've been taught to cook crepes/British pancakes. You need to beat the batter to get every lump out, and the batter should always be left to rest before cooking. It allows the gluten to relax. http://www.thekitchn.com/food-science-why-some-batters-76098","meta":{"section":"Cooking","utc":"1429689805"}} +{"text":"I'm not sure if this is a joke or an actual thing","meta":{"section":"Cooking","utc":"1407481553"}} +{"text":"Yea I know a lot of people do haha. Just wasn\u2019t for me lol.","meta":{"section":"Cooking","utc":1560282153}} +{"text":"Ingredients: 2 Cans (28oz each) of Baked Beans. Mixed or Matched 1 Can of Chili Beans 1 Can of Diced Tomatoes 1 Can of Whole Corn Kernals 1 lb of Ground Beef 1 Package of Polska Kielbasa 1 Pack of Taco Seasoning Mix Teriyaki Sauce Extras Sour Cream Fritos/Chili Flavored Fritos Cheese Hot Sauce 1) Open all of the canned ingredients into a large pot at low heat and mix together. Drain excess water from tomatoes and corn. 2) Brown and cook the ground beef as stated on the Taco Seasoning pack. A great homemade recipe that I use for lower sodium can be found here. http://bestfoodpins.com/archives/7877 3) Mix in cooked and seasoned ground beef into the pot, again mixing it all together. 4) Slice the entire Kielbasa a few cm think. Fry in the same pan that the ground beef was in along with some Teriyaki sauce until the disk of kielbasa are slightly charred. Then add to the large pot and mix everything together. 5) Add a drop or two of your favorite hot sauce. 6) You're Done! My favorite way to eat this is in a bowl on top of some Jasmine rice with some shredded cheese, sour cream and Frito Chips.","meta":{"section":"Cooking","utc":"1401081430"}} +{"text":"Came here to say this! I took a cooking class at an Italian restaurant and we were surprised when the instructor told us they used this because it\u2019s the best combination of quantity, quality, and price they could find. I\u2019ve used it ever since and loved it.","meta":{"section":"Cooking","utc":1547339053}} +{"text":"Suppli is not Sicilian....oh..bot below covered this...well, cazzo cazzo...","meta":{"section":"Cooking","utc":"1413993686"}} +{"text":"FUCK LICORICE","meta":{"section":"Cooking","utc":1554159206}} +{"text":"waaaaaaaat is this magical subreddit? hello, lover!","meta":{"section":"Cooking","utc":"1421952640"}} +{"text":"Maybe add a little provolone and parm cheese mix with the mozzarella. Cheese needs depth.","meta":{"section":"Cooking","utc":1459376520}} +{"text":"I don't think even experts would do this. Putting down a knife and picking up a bench scraper is wasted time.","meta":{"section":"Cooking","utc":1488555249}} +{"text":"Great stuff thank you :)","meta":{"section":"Cooking","utc":1556256199}} +{"text":"Nice set!! A little tip for blocks is to face your steak knives up so that your blades don't dull! (unless they are curved and the slit is carved to match)","meta":{"section":"Cooking","utc":"1379280719"}} +{"text":"....a blade with a handle","meta":{"section":"Cooking","utc":1545886459}} +{"text":"Yep! Last thing I tried was actually kara age chicken (Japanese fried chicken) with chili-infused maple syrup - turned out pretty well. pic","meta":{"section":"Cooking","utc":1457916891}} +{"text":"You're hilarious even with all of your grammatical errors.","meta":{"section":"Cooking","utc":1557141071}} +{"text":"Ironically stewing beef is the LAST thing I'd use for a stew. It's usually made from round which is the wrong thing to use low and slow. For me, I use stew meat for jerky nuggets.","meta":{"section":"Cooking","utc":1532035077}} +{"text":"Yeah these people have absolutely terrible stores or are full of shit. The only thing I stay away from at Aldi is fresh meats. Everything else is just as good as you'll get at any grocery store that doesn't have a butcher or a ridiculous produce section. Just a much more limited selection.","meta":{"section":"Cooking","utc":"1400214723"}} +{"text":"Japanese curry and rice? If you can get the curry cubes or packages it would be fairly easy to make","meta":{"section":"Cooking","utc":1538673806}} +{"text":"I dunno, I make the \"supreme\" version on the Bisquick box and they are pretty fantastic.","meta":{"section":"Cooking","utc":"1445524281"}} +{"text":"Thanks!","meta":{"section":"Cooking","utc":1562923590}} +{"text":"Cold oil goes in to hot pan. Don't heat oil as the pan is warming up. Flour is flammable. DON'T USE IT ON A FIRE. Baking soda works for small fires, but have an extinguisher around at all times, but do not keep it next to a heat source, it could implode. Also, a pan lid big enough to smother flames. DON'T IMMEDIATELY REMOVE THE LID AFTER THE FLAME LOOKS OUT. It's highly likely as soon as you remove the lid, oxygen will cause it to flair right back up. Remove it from the heat, and carry the pan outside. Let it cool before removing the lid. Another note, if it's your burner on fire, smother first, and throw the breaker to your stove. Don't remove the lid until it's cooled. A falling knife has no handle. Don't go after it if you drop it. Never leave anything cooking on the stove unattended, even for a moment. Keep handles, oven mitts, and dish towels away from the stove. Don't wear loose sleeves or fuzzy sweaters. Open pans with lids away from you. Steam can burn you.","meta":{"section":"Cooking","utc":"1438867737"}} +{"text":"well if you were in Cali you could just head down to your neighborhood pharmacy ;)","meta":{"section":"Cooking","utc":"1416432558"}} +{"text":"Nice write up! I also flip frequently, but I've come to the conclusion that it's harder to mess up if you're using a meat thermometer. Since you're aiming for temperature and not timing or touch, I find making steaks much more relaxing and foolproof. Just my two cents.","meta":{"section":"Cooking","utc":"1400684450"}} +{"text":"Highly recommend the following: https://www.amazon.com/Art-Simple-Food-Delicious-Revolution/dp/0307336794","meta":{"section":"Cooking","utc":1499597965}} +{"text":"will be making this tonight","meta":{"section":"Cooking","utc":"1447090856"}} +{"text":"http://i.imgur.com/tNJD6oY.gifv This is a kind reminder that in French we say \"omelette *au* fromage\" and not \"omelette _du_ fromage\". Sorry Dexter Steve Martin doesn't appear to be the most accurate French professor. --- ^(The movie from the gif is OSS 117: le Cairo, Nest of Spies (2006))","meta":{"section":"Cooking","utc":1533301077}} +{"text":"I can't believe I had never heard of this! Just made it: http://imgur.com/n7mS7Nv,wQtrtHj,d0XFnFj Absolutely delicious.","meta":{"section":"Cooking","utc":"1385151282"}} +{"text":"I thought the same for a long time, but it seems like the thinking has changed","meta":{"section":"Cooking","utc":"1417290656"}} +{"text":"ATK has, like, 150 employees constantly testing and churning out products. I listen to their podcasts, watch their shows on Amazon Prime, etc., but I have yet to pay full-price for access to their website. Still, I understand the need to cover operating costs of such a large operation. I mean, if they don't own their building, the rent must be upwards of 20k a month on a studio that size.","meta":{"section":"Cooking","utc":1467153002}} +{"text":"Ah, yes. \"The Stickle.\"","meta":{"section":"Cooking","utc":"1446049365"}} +{"text":"Roquefort's so good, but damned if younger me liked it. I'm gonna have to try limburger one of these days. Oh, and what does one crush a benadryl pill for?","meta":{"section":"Cooking","utc":1556520484}} +{"text":"It's a statistical prediction based on widely known evidence. The girl has orthorexia, not a real food condition. Chef's shouldn't concern themselves with such nonsense. It's an insult to the profession *and* people with real medical conditions. It's quite clear from the things listed that she's just trying to follow all the current fad diets at once, and pretend it's a medical problem. I don't like enabling that kind of behavior.","meta":{"section":"Cooking","utc":1473818638}} +{"text":"I mean, I eat it at least once a week but I don't know anyone else who eats it at all.","meta":{"section":"Cooking","utc":"1444808371"}} +{"text":"You surely mean that what's racist is the structure that makes white people get praise for presenting other peoples' culture while these same people get ostracised for their culture. Or did I misunderstand you? ;)","meta":{"section":"Cooking","utc":1521117386}} +{"text":"Warning asa will make your kitchen reek like nothing else! But it does make the food taste right like nothing else.","meta":{"section":"Cooking","utc":"1422035923"}} +{"text":"I recently saw some interesting books on cooking and chemistry. Chemistry in your kitchen by Matthew Harding. Any one read it or something similar. I love reading applied science stuff like that though. Might not be for everyone.","meta":{"section":"Cooking","utc":1525150294}} +{"text":"BBQ Ribs. I can't order them out, because i know my ribs are far better...kinda sucks.","meta":{"section":"Cooking","utc":1561581855}} +{"text":"I'd advise trying Reese's Peanut Butter Cups if you can ever get your hands on them. So much deliciousness!","meta":{"section":"Cooking","utc":"1432735367"}} +{"text":"Huh - I wasn\u2019t aware there was much of a difference. How long do you rest it? Would 20 minutes sitting out be long enough?","meta":{"section":"Cooking","utc":1517453334}} +{"text":"I have heard that in certain places, as it's not legally considered pure butter, they can sell a product called \"salted butter\" that's cut with cornstarch/water, etc. I've never had it happen but I do check that my salted butter is just butter and salt.","meta":{"section":"Cooking","utc":1457026340}} +{"text":"Absolutely this! My dad fed me bits of food that he was preparing to keep me in the kitchen when I was young and otherwise easily distracted, and held me while he cooked the food for as many years as I was holdable. On the weekends we would make pancakes and I would diligently retrieve my trusty step ladder so I could mix up the batter as he put in the ingredients! Eventually I started prepping and adding ingredients, and a while after that I would make the pancakes myself. To this day I love cooking and I'm damn good at it, and it is 100% thanks to him.","meta":{"section":"Cooking","utc":1466066734}} +{"text":"The stuff smells god awful, but that goes away once added to something.","meta":{"section":"Cooking","utc":1512053852}} +{"text":"He hates eggs. I don't trust a cook that doesn't like eggs","meta":{"section":"Cooking","utc":"1422074089"}} +{"text":"My dad tried boiled peanuts once when he was in South Carolina. He was less than impressed by the taste and texture.","meta":{"section":"Cooking","utc":1541255298}} +{"text":"I agree with you. But your link in the past above is highly suspect. I avoid most farmed shrimp for environmental reasons and quality reasons, not any real concerns about my own health. Monterey Bay Aquarium's Seafood Watch program lists tilapia as a \"best choice\" (from closed recirculating tanks) or \"good alternative\" (Asian pond-raised).","meta":{"section":"Cooking","utc":"1438915583"}} +{"text":"Oh, pestooooo! And OP don't forget: If you can, throw some basil seeds into a pot, water them and show them lots of sun. Pluck off the tops constantly to encourage 'bushy' growth instead of tall growth. It makes your pesto even cheaper. I cannot WAIT until my basil is ready. I started it late this year and i can already pinch off for seasoning, not enough for a batch of pesto yet. And don't limit yourself to pine nuts. Try different nut/cheese combos in your pesto: amazing!","meta":{"section":"Cooking","utc":"1371899221"}} +{"text":"I find having the eggs and milk at room temperature is extremely important to ensuring a fluffy end product. :)","meta":{"section":"Cooking","utc":"1326654762"}} +{"text":"You can do this; like with chocolate-chip cookies, the basic recipes are all on the packaging! Read them at the store so you get what you need. Even if you're alone, you're going to want leftovers as a reward for doing this work, so a Cornish Hen may not be enough. So first decide if you actually like turkey, and choose light or dark meat if you do, so you don't have too much. Otherwise go with chicken. Roast it in a pan by itself. You'll have room in the oven for a separate casserole of stuffing, and a yam or two. When the yams get soft you can scoop them into a heatable dish and add butter, brown sugar, a little salt, and marshmallows if you want. On the stove you can saute the chopped onion, celery, and apple in plenty of butter for the stuffing, and boil a couple potatoes to mash with milk and more butter.... (I like to use Canola Harvest for some of the butter, BTW) Buy a jar of turkey gravy, and add it to the fresh drippings from your bird. Remember, the microwave is your friend when it comes to having all the sides hot at the end together. Green veg is up to you; do you like salad or green-bean casserole? Or would you rather just crunch the inevitable extra celery with some dip while you watch the game? And do you like cranberries as raw relish or cooked (or canned) sauce or just want to toss a few Craisins in your stuffing? The whole joy of a self-thanksgiving is to make and eat only the stuff you like best. Which brings me to pie. \"So he laid out a simple picnic lunch. There was nothing but pie. But there were all nine kinds of pie that Harold liked best.\" -- Harold and the Purple Crayon Pumpkin is the easiest. And to be honest, messing with the basic on-the-can recipe usually disappoints your hindbrain, which knows the \"right\" flavor too well. You can make the pie the day before and warm it in the turned-off oven when you take the bird out. Pecan is my favorite, and is not hard, (recipe on the Karo jar) but I've been known to buy one, or at least buy frozen pie crusts. Apple is a project in itself, maybe better for another day; only do work that pleases you. Keep in mind you'll have dishes to wash; that's why I do my pumpkin pie in the blender. An important planning tip: can you see the game from the kitchen? Good feasting to you!","meta":{"section":"Cooking","utc":"1416386001"}} +{"text":"You can't fuck it up. The servers in these places will generally play to their audience. If they're serving a table of quiet snooty people trying to impress each other they'll act like fancy movie waiters. If they're serving someone friendly who just wants to know what the foam is and whether they should eat that cute leaf, they'll be friendly and helpful. Nobody's going to look down on you at all, unless you start wearing a napkin as a hat and get drunk and annoying \ud83d\ude01","meta":{"section":"Cooking","utc":1517985056}} +{"text":"I hope this is sarcastic ....","meta":{"section":"Cooking","utc":"1328414961"}} +{"text":"Reverse saute, or sauteing in the end. Aka tempering. In many Indian dishes, you saute in the end, not the beginning. Instead of starting tge cooking process with sauteeing onions and garlic and other stuff, you directly start boiling and cooking. In the end, you heat up clarified butter or oil on high, almost to smoke point, then add whole spices like mustard seeds, cumin seeds and optionally coriander seeds, asafoetida powder, whole dried red chilis broken up. Onions or shallots and garlic is also often added. White lentils are also added as they become crispy crunchy bits and add texture and nuttiness. Then the whole thing is poured on top of the cooked dish. A variant of this, especially for a gentler saute, is to sprinkle powdered spices on top of the cooked dish. Then very hot clarified butter or oil is poured on top of the spices.","meta":{"section":"Cooking","utc":1511104708}} +{"text":"Thanks. I appreciate what you said about removing them from heat while it's still a little uncooked in the middle. I haven't done that, but I can definitely see how that can optimize the texture further. That's quite helpful.","meta":{"section":"Cooking","utc":1511823867}} +{"text":"It's where she hides her weed.","meta":{"section":"Cooking","utc":"1432086353"}} +{"text":"Think of it this way!","meta":{"section":"Cooking","utc":"1338497934"}} +{"text":"salt and pepper are herbs and spices. He got two of them right.","meta":{"section":"Cooking","utc":"1414296709"}} +{"text":"\"Pizza nachos\". And they are damn good.","meta":{"section":"Cooking","utc":1485344067}} +{"text":"Basic hypochondria","meta":{"section":"Cooking","utc":"1337786973"}} +{"text":"Yep, all these are simple yet useful recipes.","meta":{"section":"Cooking","utc":1492898899}} +{"text":"Thanks!","meta":{"section":"Cooking","utc":"1417788340"}} +{"text":"I am going to assume that you don't know much about cooking since you led with \"I have no microwave\". If you have a pot, a wok and an oven there's lots you can do. Hit up some garage sales, thrift stores and the like to pick up cheap deals on some sauce pans and a roasting pan and you will be set. With what you have right now you can make some awesome pasta dishes. Use the wok to make the sauce and your pot to boil the noodles. There are thousands of recipes online. You can also whip up many Asian classics. Use your pot to make the rice and the wok to stir fry any one of a million things. You can also use your pot to make stews or braises like a hearty pot roast. Most stores sell foil roasting pans that you can use in the oven. They're flimsy but they work and you can reuse them. Roast chicken, roast pork, roast duck. Toss in some potatoes and carrots too. The thing about cooking is learning how to use what you have and not worry about what you don't. You'll be banging out meals like a pro in no time.","meta":{"section":"Cooking","utc":"1408145912"}} +{"text":"Just like normal french fries, bit of skin on them, nice and crispy on the outside, soft on the inside. No sauce needed. They were so good I didn't have time to put sauce on them before they entered my mouth.","meta":{"section":"Cooking","utc":"1414967887"}} +{"text":"The Picture is a lie, you have to buy the clear plastic/glass bottle filled with cabbage kimchi. On a side note, grilling kimchi with tofu is a delicious thing. Especially with fried pork belly.","meta":{"section":"Cooking","utc":"1340834900"}} +{"text":"Fish sauce in chili is the bomb.","meta":{"section":"Cooking","utc":1515158272}} +{"text":"Eye of round is not a steak cut, so you don't want to cook it as you would a steak, no matter what label they slapped on it. Use a meat mallet to pound it thin with flour, salt & pepper. (Pound before and after dredging, then dredge again. Heat some oil and butter in a large skillet. Brown the meat on both sides. Add thinly sliced onion to the pan and caramelize that as well. Add in some broth (half chicken and half beef is good). Reduce heat to medium-low, simmer until meat is fork tender. This will take a couple hours or more. The gravy will thicken as it cooks. Check it occasionally, adding more broth if need be. Keep loosely covered otherwise. You can also use it by slicing it very thinly and marinating it for a couple hours with a combination of soy sauce, hoisin sauce and oyster sauce (roughly equal parts). Stir fry, along with the veggies of your choice and serve with rice.","meta":{"section":"Cooking","utc":"1439180268"}} +{"text":"Chocolate lava cake--> Chocolate hockey puck, had to cut it into quarters and dip in milk to eat.","meta":{"section":"Cooking","utc":"1360645740"}} +{"text":"I use whatever I can afford, and I've never noticed anything strange :o","meta":{"section":"Cooking","utc":"1393810299"}} +{"text":"Mac and cheese. Always disappointed. It's either too oily, too grainy, too bland, or too mushy. Never worth the price. My version: Al dente noodles of your choice. Make a homemade cheese sauce with a bechamel base, and if feeling fancy, steep some onions, bay leaves, and peppercorns in the milk for the sauce. Make sure to cook the roux enough; too raw rouxes are often the source of graininess. Add the milk hot, but not anywhere close to boiling, and all at once, whisking until combined. Don't worry if it doesn't thicken right away. Be patient with the sauce and let it thicken on its own through heat before doing anything drastic. When thickened add cheese, but keep the heat low or off. Mix just until uniform. Combine cheese sauce and noodles, put in a glass dish to bake and cover with some combination of breacrumbs, additional cheese, and any herbs you have around. Bake until bubbling hot and golden brown on top.","meta":{"section":"Cooking","utc":1537664820}} +{"text":"Is that food rated? I would want anything that could release a toxin in my food...","meta":{"section":"Cooking","utc":1459355638}} +{"text":"I don't see what you adopting has to do with this. Still it can a good thing to do.","meta":{"section":"Cooking","utc":"1419038516"}} +{"text":"If you can find someone selling eggs from their back yard, you can probably get some that have not been washed and so have their protective membrane in place. Those can be stored at room temp. For milk, use UHT boxed milk if you can find it.","meta":{"section":"Cooking","utc":1534456240}} +{"text":"This is the best advice. There's no taking a new cast iron for a spin. You need to season it up first and foremost or whatever you cook on it will stick. If it's not smooth because it's a Lodge or something, then you need to sand it down and then season it. After seasoning it, you season it again, etc until it's smooth and has a nice finish.","meta":{"section":"Cooking","utc":1554340982}} +{"text":"can i recommend https://www.amazon.com/More-Than-Gourmet-Demi-glace-16-Ounce/dp/B001E5E0WY?th=1","meta":{"section":"Cooking","utc":1557519275}} +{"text":"Heat pan to mid high heat, add oil, place presentation side down, move in pan with your fingers for a few seconds while searing, and it shouldn't stick. Then flip once seared nicely and into the oven.","meta":{"section":"Cooking","utc":1546881723}} +{"text":"Link to Nailed It!? Edit: Is it this one: http://pinterestfail.com/","meta":{"section":"Cooking","utc":"1395748331"}} +{"text":"I'm not allergic the coconut, I just don't really care for it. Tom yum soup is great. Spicy basil is good. There salads too like larb and nam tok.","meta":{"section":"Cooking","utc":1553212836}} +{"text":"I also make her spinach & sausage pie all the time: soooo good.","meta":{"section":"Cooking","utc":"1357507258"}} +{"text":"About 15 inches","meta":{"section":"Cooking","utc":1461210526}} +{"text":"I know someone who died because she ate chili that had undisclosed peanut butter in it.","meta":{"section":"Cooking","utc":1558505498}} +{"text":"There are some high-nutrition ingredients available in fall/winter that you can use in your cooking that will give your body lots of vitamins and minerals like kale, collard greens, winter squash, and sweet potatoes. Those are all great for stewing or slow cooking with beans, barley, rice, and a bit of bacon or sausage for flavor. A non-food idea to consider - if you live in a northern latitude, then you might be feeling metabolic changes from the lower light levels. I used to live up in Washington and New York states, and a full spectrum light (used for Seasonal Affective Disorder) not only helped me sleep better at night, but reduced my cravings for heavy foods. As a result, I gained less weight in the winter. Might be worth looking into to see if that helps keep your appetite from changing too much.","meta":{"section":"Cooking","utc":1541543940}} +{"text":"Right next to it. Harbor and Lincoln","meta":{"section":"Cooking","utc":"1424012934"}} +{"text":"Ya I'm not a huge rice fan so when I get indian i don't even bother with it anymore. I just get whatever I'm eating and then mop it all up with naan! Sometimes I'll even do and \"indian taco\" kinda thing where I just pile some butter chicken or whatever onto some naan and mow down on that.","meta":{"section":"Cooking","utc":"1430448139"}} +{"text":"Thermopop is only about $30. Thermapen is more like $80.","meta":{"section":"Cooking","utc":1554781454}} +{"text":"The sauce is a little spicy--you can tweak it if your guests are big fans of heat, or prefer it mild. You will probably need more than one grill for this much chicken--I've usually made less, but eight chickens is a lot!! Enjoy!!","meta":{"section":"Cooking","utc":"1403301319"}} +{"text":"Deep fryer!","meta":{"section":"Cooking","utc":1496109728}} +{"text":"Yes! What is it about low end macaroni and cheese that demands boatloads of pepper!?","meta":{"section":"Cooking","utc":"1439440272"}} +{"text":"I wish you would have posted this a week ago. My dumbass left the fish oil on the top shelf of the door and went to grab something but swung the door open too quickly.... It burst on the floor (under the fridge) and i cant get the smell out for the love of god! My 8 year old decided to store the last egg in the butter spot on the door so that fell a few hours later. We ordered take-out that night lol","meta":{"section":"Cooking","utc":1549395559}} +{"text":"I'm a beans kind of guy. I'll put them anywhere I find them appealing. I grew up in New Mexico in a poor family so pinto beans and rice were very regular ingredients in our meals.","meta":{"section":"Cooking","utc":1507034236}} +{"text":"Oh wow that is weird! If you google long johns the wiki description says southern Indiana and portions of the Midwest. Makes me wonder where your friend is from!","meta":{"section":"Cooking","utc":1563805590}} +{"text":"Wow, thanks. That is a big time saver. Have they made a filter yet to block out terrible content from allrecipes?","meta":{"section":"Cooking","utc":1533767582}} +{"text":"Like the other guy said, it's basically adulthood with training wheels, though some people only stay for a short time and then fall off the wagon so whatever they produced while being productive members of society is just kinda left behind and forgotten","meta":{"section":"Cooking","utc":1537859593}} +{"text":"Oh. I always thought bruschetta was either the bread (as I've heard Italians claim) or just the concept, like \"crostini.\"","meta":{"section":"Cooking","utc":1479317901}} +{"text":"Come over to /r/castiron. Cornbread is wonderful. Pizza is fantastic. Steak is divine. As an aside, seasoning isn't just \"cook bacon!\". Proper seasoning is an incredibly thin layer of fat polymerized via high heat. Granted, just cooking with your CI will make it more and more non-stick over time (and baking things like pizza and cornbread will help a lot), proper primary seasoning is better and quicker. Don't expect teflon quality non-stick quickly though; it takes time. With just a 1-2 second shot of spray oil I can flip eggs just as well in my cast iron as I can in teflon, but it's taken about a year or so of cooking in it for this to happen.","meta":{"section":"Cooking","utc":1497238876}} +{"text":"my favorite was the thousand year old egg I was like ... mmm I want some congee right now.","meta":{"section":"Cooking","utc":"1342965496"}} +{"text":"This recipe has been floating around the Internet for years--I think I got it off Usenet, back in the day. I have no idea if there's a word of truth to this story--its origins, or its authenticity. But I've made it and it's a damn good key lime pie. The only change I make is to use a graham cracker crust instead of regular pastry (thought I may have to try the ginger snaps somebody mentioned here!) **Jessie\u2019s Heirloom Key Lime Pie** Jessie's story from a hospice nurse: Several years ago I treated a young man from Key West, Florida who was dying of AIDS. A couple of weeks before he died, he gave me his 75-year-old family recipe for Key Lime Pie. He explained that most Key Lime Pie recipes use condensed milk. Even restaurants in Key West serve Key Lime Pie made with condensed milk. Jessie was disdainful of this version. His family recipe, passed from generation to generation, does not used condensed milk. Jessie claimed it is the only authentic Key Lime Pie recipe. So in memory of Jessie, I offer it to you. Please keep the story with Jessie's recipe. Thanks. Recent note: If you use it and pass it on please keep Jessie's story with it for him and all those who have died since. 5 eggs, separated 3/4 cup sugar 1/3 cup key lime juice 1 Tablespoon butter 1/4 cup sugar, for meringue 1 baked pie shell, 9 inches * This is the most important step in the whole operation: Separate eggs into three bowls: 5 yolks in one bowl, 2 egg whites in another 3 egg whites in the third Cream egg yolks, adding 3/4 cup sugar and lime juice until mixed thoroughly. Cook over low heat until thick, adding the butter. Remove from heat. Cool slightly. Meanwhile beat two egg whites until stiff, then fold into cooled lime mixture. Fill baked 9-inch pie shell. Beat other whites until stiff then beat in 1/4 cup sugar. Pile meringue on top of lime filling and bake at 325\u00b0 F. for 15 minutes.","meta":{"section":"Cooking","utc":"1400465651"}} +{"text":"In this thread: a bunch of people who don't understand that the AMA isn't until tomorrow.","meta":{"section":"Cooking","utc":"1384821858"}} +{"text":"This looks fucking great. I love the idea of an American style dinner with attention to detail and top flight product. Great picture too, although I'm fighting the urge to give that plate a quarter turn counterclockwise.","meta":{"section":"Cooking","utc":"1369225498"}} +{"text":"All of this sounds AMAZING! My Swedish grandma would LOVE saffron cinnamon rolls with lingonberry filling. YUM!","meta":{"section":"Cooking","utc":1548283716}} +{"text":"I've had a Wusthof Classic chef's knife for about 8 months now, it's amazing. Very little force needed to cut through damn near anything, is still sharp as a tack with only one or two quick rounds with the straightener. I have large hands and the balance is perfect.","meta":{"section":"Cooking","utc":"1353007885"}} +{"text":"I mean, it definitely is, though? What\u2019s the point you\u2019re trying to make?","meta":{"section":"Cooking","utc":1563801633}} +{"text":"You can just buy cartons of egg whites. Whole eggs are probably cheaper but...","meta":{"section":"Cooking","utc":1521325192}} +{"text":"The only thing I ever do completely wrapped is burritos. Depending on the size and type, 300-350 @ 1 hour. Less heat + more time means more even heat and better in my opinion. But for quick heating you can always pre-cook and then heat it for less time.","meta":{"section":"Cooking","utc":"1437621360"}} +{"text":"Sauce: add some red wine vinegar and red pepper. Toppings: (add in this order) add sauce, add grated Parm, add basil, (add other veggies if you have them),add Mozzarella, add meat toppings. [if using ball of Mozz, slice it and let dry on paper towels first. I even add paper towels on top then put a plate on top of that and some weight (one soup can) to squeeze it. There is a lot of water in it, you don't want that on your pizza] Bake: HOT HOTTER HOTTEST... as hot as your oven will get - 500 degrees. Place the oven rack (with a stone if you have one) near the very top. Placing the rack up high will get the top cooked faster.","meta":{"section":"Cooking","utc":"1347306902"}} +{"text":"It\u2019s hard to mess up soups, and there are hundreds of different recipes. One of the basic skills to learn is how long each item will require to cook, so that everything comes together at the same time. But with soups, you mostly throw everything into the pot, and cook until everything is done.","meta":{"section":"Cooking","utc":1540331172}} +{"text":"500g plain/ap flour, 7g instant yeast, 1 tbsp salt, 1 tbsp honey, 2tbsp olive oil. Mix dry ingredients in a bowl. Measure 300ml of hand-hot water, dissolve in honey. Add olive oil and mix with fork, add liquid to dry mix. Stir until combined and turn out onto a floured surface. Knead 10 mins, until entirely elastic, and return to an oiled bowl. Cover with plastic wrap and place somewhere warm until doubled in size, 30m-1h. Oil a loaf tin. Punch down dough and form, placing it in oiled tin. Cover and rise again until the height you want, slash the top, bake at 200c for 30m. Let cool on a rack, slice, and leave out for a day. It'll go just stale enough to crumble perfectly, and makes beautiful breadcrumbs, plus it's way less sugary than most American bread! And it makes a delightful grilled cheese.","meta":{"section":"Cooking","utc":1477873226}} +{"text":"I find that MSG works best with liquids. Soups, stews, gravies, sauces, and broths are all good choices. A good rule of thumb is to use an amount equal to half the amount of salt used. So if you have a pot of beef stew, and prepared it with two teaspoons of salt, then use one teaspoon of MSG (in addition to the salt).","meta":{"section":"Cooking","utc":1542490565}} +{"text":"Lots of food will taste much better the next day after the flavours have all melded together. Soups and stews are really good examples of this working. Also in my opinion pizza tastes better the next day.","meta":{"section":"Cooking","utc":"1431402663"}} +{"text":"I have a creamed cabbage dish I make it's easy and convenient while camping. Just large dice your cabbage and put it in a tinfoil pouch. Add butter, Lawry's salt, pepper and cream. Then I triple wrap the foil for strength. Same thing with potatoes, dice then add to foil then add butter and what ever herbs you like, salt and pepper. The cool thing is that you can just throw then in the campfire or put them in the grill. Since you have done all the prep at home you can do more relaxing at the campsite. I have one, or both with every meal. Another thing I like to do camping is Kabobs! Cut all your meat (beef, chicken, pork or even add shrimp) and put in a zip lock with your favorite marinade. Then do the same with some vegetables in a separate bag. The good thing about this is that you can make kabobs anytime you get the munchies with little or no work. I break them out late-night for the stoner snack. Also grilled veggie kabobs for breakfast with my eggs.","meta":{"section":"Cooking","utc":"1373998200"}} +{"text":"If you're ever in DC visit \"Panda Gourmet\" best authentic schezchuan food. Their Mapo Tofu is a must try. You'll be dreaming of it later.","meta":{"section":"Cooking","utc":1475854818}} +{"text":"Of you don't know the role, how do you know that it's important? Id say it isn't, becuase very few recipes in the grand scheme of things call for alcohol","meta":{"section":"Cooking","utc":1457699847}} +{"text":"No, but I use coconut milk for sweet balance.","meta":{"section":"Cooking","utc":1528771135}} +{"text":"Yeah we definitely know that those are 2 separate groups. But combining the number of people in the house + the type of trash can be an indicator, and are the important metrics of the household. Plus, roommates can be like children sometimes >.> But I appreciate your insight. We assumed that a family would produce more food trash, and roommates would produce more takeout/packaging trash. In my experience, I've had 3 roommates (non-dorm) and none of them really ever cook, I'm the only one.","meta":{"section":"Cooking","utc":"1404768965"}} +{"text":"Throw spaghetti noodles at the wall, if they stick then they\u2019re done if they fall they need to me cooked longer","meta":{"section":"Cooking","utc":1525747745}} +{"text":"Takes 20 minutes, tops. You've got to get a pot of water boiling for the asparagus anyway, right? Start that, get your yolks going for a minute, slowly add butter, after ten minutes, park the sauce in a bowl in the water, then start the salmon. It'll be done by the time the asparagus is done.","meta":{"section":"Cooking","utc":"1365884960"}} +{"text":">A cooking textbook is The Betty Crocker Picture Cook Book or America's Test Kitchen Family Cook Book. **They are how and why**, not just a recipe collection. nobody got time for that. or more accurately, not many. personally, i would like it but i love cooking so.","meta":{"section":"Cooking","utc":1561165136}} +{"text":"nah you definitely don't have to season stainless steel (source: recently broke in three All-Clad pans with great results)","meta":{"section":"Cooking","utc":1512009131}} +{"text":"GOD DAMNED VEGETABLES!","meta":{"section":"Cooking","utc":"1397007819"}} +{"text":"Rimshot.mp3","meta":{"section":"Cooking","utc":"1448427037"}} +{"text":"call up your local food bank/soup kitchen and see if they'll take them!","meta":{"section":"Cooking","utc":1558437103}} +{"text":"One secret is to brown the cauliflower nicely first. Put the florets face down in a wide pan and ensure they are not overcrowded. Brown them in hot oil or better, butter or ghee (clarified butter). Get them fairly dark brown. Then make your curry. Put the florets aside. Saute sliced onions and garlic in oil in a pan with some salt. Go low and slow for about half hour until the onions and garlic caramelize and turn dark brown. Now add some diced tomatoes, some tomato paste, sliced ginger, turmeric powder (1tsp), red chili or cayenne powder (1tsp), cumin powder (1tsp), coriander powder (2tsp). Add the cauliflower florets. Optionally add boiled cubed potatoes (boil potatoes for 6-8 minutes in the microwave in a steamer bag and a sprinkle of water). Add 1 cup water. Cover and cook until cauliflower is cooked. Add salt as desired. Finish with some more sliced ginger and chopped cilantro.","meta":{"section":"Cooking","utc":1517469766}} +{"text":"Ahh very interesting. Thanks for the explanation!","meta":{"section":"Cooking","utc":1520252601}} +{"text":"I just toss the packaging and stash the rest in a zip top bag.","meta":{"section":"Cooking","utc":1500521445}} +{"text":"Random but did it happen to be Bradley? I applied there as a transfer and a solid horseshoe in the cafeteria might help make my choice","meta":{"section":"Cooking","utc":"1405892223"}} +{"text":"Yes!! Yes!!! Fuck you, too!!! *^^^Coming ^^^To ^^^America","meta":{"section":"Cooking","utc":1529235253}} +{"text":"Should work, though I would call it a wet marinade. Because of the acid of the yogurt, you will want to cut back a little on any acid marinade ingredients, like sumac powder, that you might be using. Also, the acid of the yogurt will begin cooking the protein before you ever hit the heat, so do not let it hang out together too long - maybe 6 hours would be my guess without seeing your recipe","meta":{"section":"Cooking","utc":"1391655795"}} +{"text":"Yea, I have a similar recipe but with ranch powder and milk. It's awesome. We eat a lot of pasta though so I'm trying to expand my culinary prowess.","meta":{"section":"Cooking","utc":"1374970679"}} +{"text":"Two extra drops is not going to ruin a dish.","meta":{"section":"Cooking","utc":1512012698}} +{"text":"apron? or something else?","meta":{"section":"Cooking","utc":"1411599768"}} +{"text":"Arroz con leche.","meta":{"section":"Cooking","utc":"1392239774"}} +{"text":"Yes, completely. Even if you make the perfect turkey, the same method would be tastier with chickens. We have dungeness crab (season be willing) and smoked ducks for Thanksgiving. Definitely a special meal... Screw turkey.","meta":{"section":"Cooking","utc":1524873773}} +{"text":"Thank you for posting this. My oven is on the fritz and I've run out of ideas. I will be monitoring this thread very closely.","meta":{"section":"Cooking","utc":"1349994843"}} +{"text":"your enameled dutch oven is more versatile than this is.","meta":{"section":"Cooking","utc":"1356232881"}} +{"text":"Thanks mate. Looking forward to my next roast.","meta":{"section":"Cooking","utc":1510908862}} +{"text":"I meant this","meta":{"section":"Cooking","utc":"1333609869"}} +{"text":"Also, you're wrong again. http://www.mcdonalds.com/usmobile/en/your_questions/our_food/do-you-use-so-called-pink-slime-in-your-burgers.html","meta":{"section":"Cooking","utc":"1415850791"}} +{"text":"For me it's a good chef's knife.","meta":{"section":"Cooking","utc":1552402531}} +{"text":"What is Texas toast bread? Google is less than enlightening and wishes to tell me all about guns.","meta":{"section":"Cooking","utc":1486150029}} +{"text":"No","meta":{"section":"Cooking","utc":1555622044}} +{"text":"I've participated in about 15 projects. I only was burned one and I was finally able to get my money back from the creator (which is pretty hard I have to say). Most of the other burning have been products not being up to the description or in the case of Pebble finding out that the company is run by assholes. I still sign up - it's better than gambling. I usually get something. 8-)","meta":{"section":"Cooking","utc":"1375921781"}} +{"text":"That is horrible! Cardamon is dirt cheap here.","meta":{"section":"Cooking","utc":"1358670858"}} +{"text":"Thai people aren't making their national dish properly? Do you even read what you write? Do you understand how stupid that sounds? Why don't you travel all over the country and tell these Thais that as you're eating their food. And again, tamarind isn't the essential bit, the fish sauce in appropriate proportions with the bitters and sweets makes pad Thai what it is, not tamarind specifically. But I guess you're a well traveled person with a better grasp on Thai cooking than the Thais themselves. What a tool.","meta":{"section":"Cooking","utc":"1405225604"}} +{"text":"I done duck...it's pretty good but you gotta be careful as duck has an enormous amount of body fat. And like all poultry loves the smoke. It's easy with go to 'ashtray' level if you're not careful. Mackerel I've not done, but I am waiting for the next delivery of trout from a friend of mine. I do like the smoked trout. I too have learned to plan ahead. Smoked butter is done in sticks and set in the freezer for use during the warmer months when it's impractical to smoke it. Thanks for the links and responses. Happy smokes.","meta":{"section":"Cooking","utc":"1373314421"}} +{"text":"Nothing really fancy, just bullion cubes. The brand I buy is called \"Harvest Sun Organic\"","meta":{"section":"Cooking","utc":"1442853995"}} +{"text":"Cream cheese is excellent in scrambled eggs.","meta":{"section":"Cooking","utc":1449719243}} +{"text":"Garlic powder, onion powder and pepper... no sodium, Lower fat","meta":{"section":"Cooking","utc":1555552490}} +{"text":"OP seems British, so 18 or over can buy any kind of consumer alcohol.","meta":{"section":"Cooking","utc":1470127590}} +{"text":"I have this problem as well, my SO works late and I work 1st shift so I eat dinner alone often. I\u2019ve taken the chance to reconnect with a couple friends nearby as well as my mom and grandma, I just ask people over for dinner once a week or so so I don\u2019t eat alone every day. Or I\u2019ll cook, then pack it up and take it to a park so I can enjoy being around people. Maybe see if you have any neighbors that may like to join you?","meta":{"section":"Cooking","utc":1556931362}} +{"text":"I made cranberry butter as a gift recently, and, overall, it was pretty easy. I went off a couple recipes, but mixed parts (like using apple cider instead of water, and a whole navel orange, peel removed, but added in separately). I had to add more sugar than the recipe outright called for to make it less mouth puckeringly tart, but I tend to go \"I can sweeten it after cooking, if need be.\" The hardest part was straining out the seeds, skin, and pulpy bits after pureeing the hot butter. I had no problem canning it, for longer shelf life.","meta":{"section":"Cooking","utc":1515000990}} +{"text":"I agree but she\u2019s super adamant about the handheld!","meta":{"section":"Cooking","utc":1544813340}} +{"text":"Biscuits and sausage gravy! It must have ground pork sausage and peppered gravy","meta":{"section":"Cooking","utc":1563841522}} +{"text":"Eyeball is one that makes me squeamish too. I'm also not sure I could ever eat balut. I've eaten several things that most americans would think is unusual or exotic, beef heart, tripe, head cheese, and other offal. Probably the weirdest I can remember though is when I was 6 or 7 years old, I went on a trip to the Amazon and while there I ate ant cookies. Basically just sugar cookies with ants baked into them. (On purpose.) I think I'd be more squeamish about that now than I was back then!","meta":{"section":"Cooking","utc":1552604228}} +{"text":"I'm trying this soon. Thanks for the tip.","meta":{"section":"Cooking","utc":1505500715}} +{"text":"You could put some in individual serving size freezer containers. Pasta sauce freezes well.","meta":{"section":"Cooking","utc":"1414624533"}} +{"text":"https://www.gimmesomeoven.com/cacio-e-pepe/ I had the above recipe saved as my first foray into this dish, but have not used it yet.","meta":{"section":"Cooking","utc":1536586524}} +{"text":"Fill 2/3 cup line with what?","meta":{"section":"Cooking","utc":1514395771}} +{"text":"Piquancy.","meta":{"section":"Cooking","utc":1485730222}} +{"text":">butter and creme fresh (I used sour cream) If you really want to blow their minds, use sour cream and chive dip... I subbed this in after we moved because I was out of milk. Never looked back!","meta":{"section":"Cooking","utc":1506695494}} +{"text":"Make sure you check the cheaper spices because a lot of them are cut with extra things (sodium, for example). The cheapest place to buy a lot of spices are at your local ethnic markets - asian/indian stores usually do a wide variety and I've never had a quality issue.","meta":{"section":"Cooking","utc":1498243780}} +{"text":"Zero heat whatsoever? Interesting. I purchased a portable induction cooktop and it did give off and error code when I used a steel/aluminum pan. *However*, our stove/cooktop doesn't even have the ability to give out error codes considering I could put a plastic plate on a heater and it would still get hot. &#x200B; I checked out that wikipedia page, thanks! I guess my itching question is that since it seems that my stove/cooktop is incapable of detecting materials, does it matter what material I use then? Is it still heating up the same at the molecular level regardless of the pan? This is assuming everything is heated up to the same temperature and there are no hotspots.","meta":{"section":"Cooking","utc":1561120978}} +{"text":"It's how McDonald's used to make their fries... But then there was that issue with having non-vegetarian french fries. They haven't been the same since they changed the recipe.","meta":{"section":"Cooking","utc":"1327560685"}} +{"text":"Taking fat dabs.","meta":{"section":"Cooking","utc":1483716169}} +{"text":"Bacon is the best thing for a cast iron skillet. You get the best seasoning from it. Have you tried using a cast iron bacon press?","meta":{"section":"Cooking","utc":"1420177476"}} +{"text":"Meatloaf, mashed potatoes, veggies. Cheap, hard to screw up, and comforting.","meta":{"section":"Cooking","utc":1487011932}} +{"text":"Yeah, bacon is good too. It would probably be better with a thicker batter so it would stay put during the cooking process. I've basically done that with the fatback, but I don't know if you can get that everywhere. I had an uncle who lived in New York City for a while, and he said they looked at him like an alien when he asked for it in a grocery store. Make yourself some! It's cheap, quick, and delicious. Try eating it in milk after it's cold too. Best cereal on the planet.","meta":{"section":"Cooking","utc":1524167201}} +{"text":"I've made this several times for family, friends, and once for a grand GoT feast. (Which we ate by candlelight. Must have lit 30+ candles to light the dining room but very nice atmosphere.)","meta":{"section":"Cooking","utc":"1422758900"}} +{"text":"that's what happens with me and christmas cinnamon rolls. Pretty soon my cabinets are flung open with pans of cinnamon rolls rising in them and there's butter everywhere. it's just the amount i make really, except for how many i'm making.","meta":{"section":"Cooking","utc":"1432160245"}} +{"text":"I had that same idea. My man!","meta":{"section":"Cooking","utc":1493839830}} +{"text":"No, you *inferred* from my text, which is a blunder.","meta":{"section":"Cooking","utc":"1444829808"}} +{"text":"This is great. I can hardly wait to try it. I grew up on Cantonese style american Chinese food in New York in the '1950s and in the Early 1960's in Florida. My first unchaperoned date in 1967 we went to a Cantonese restaurant. By the 1980's they were almost all gone. Now in Florida there are a bunch of \"New York Style\" Chinese restaurants that used prepackaged ingredients. The won tons are thicker than Lasagna noodles and are rubbery the food is awful.","meta":{"section":"Cooking","utc":1527029901}} +{"text":"I get that, I am not trying to make a specific dish I just want more variety.","meta":{"section":"Cooking","utc":1497418013}} +{"text":"And I'm sorta a common guy, so","meta":{"section":"Cooking","utc":1504307549}} +{"text":"The reddit search function is pretty damn horrible, so it's not surprising you didn't get any results.","meta":{"section":"Cooking","utc":1488979383}} +{"text":"Are you handy at all? With some basic tools you can find some good knife kits for chef's knives and just add a custom handle material. I've seen some vg-10 core, Damascus pattern blades at my local woodcraft for ~$50-$70, or even some great 440C knives for as low as $20 to $30. You can save a lot of money for the quality in steel by adding the handle yourself and it can make it a lot more personal. All you need is really epoxy, a file, and sandpaper, though a disc sander or belt sander can really help. I'd be happy to answer any questions if you're interested.","meta":{"section":"Cooking","utc":1481483500}} +{"text":"Looks like way too much heat. If you're cranking your burner/element to max or anywhere near max, that can be over 900F. Iron will not distribute that heat quickly enough and you'll get a superheated spot the same size as your element.","meta":{"section":"Cooking","utc":"1423240031"}} +{"text":"Also once you establish a relationship with the vendors they start to give you better deals. Farmers markets are especially cheaper if you're buying the stuff that is in season. Tomatoes and summer squash are way cheaper at the farmers market vs. the grocery store during the summer. The tomatoes also tend to taste better because they're properly ripened.","meta":{"section":"Cooking","utc":"1351112184"}} +{"text":"I can\u2019t see your comment to reply, but the answer your question, most ceramic cups should be fine with hot things, just be careful to let the oil cool a bit so it\u2019s not crazy hot when you pour it","meta":{"section":"Cooking","utc":1554923104}} +{"text":"Really did a hatchet job on the editing, those cuts we're seriously weak. Your voice is not engaging and actively detracts from the video. Remember that you're trying to present something not apologize for bumping into someone bigger than you. Clearly you have enough enthusiasm to give this a shot; filming it, uploading and tying it to your Reddit account is no mean feat. You just need to bone up on the presentation and content side of things.","meta":{"section":"Cooking","utc":"1393340916"}} +{"text":"Use lots of ginger and garlic and increase spice amounts. I usually double whatever is required. Also, toast spices before grinding.","meta":{"section":"Cooking","utc":1550929735}} +{"text":"Right now I'm having a thrown together mix of veggies/beans/tempeh/egg fried rice. I had leftover fried tempeh. While the rice was cooking I sauteed up some diced onion/zucchini/carrots/celery mix. Removed them from the heat, started frying up the beaten eggs with soy sauce and a dash of sesame oil. By then the rice was done and I mixed the rice in with the egg, more soy sauce, cooked took heated through. Topped with the leftover tempeh. I only wish I had garlic and ginger.","meta":{"section":"Cooking","utc":"1408835499"}} +{"text":"Ok, risk is technically never zero, but there had to be a source of C. botulinum. In the case cited, either the potatoes were not properly cooked or bacteria was present onsite and contaminated the potatoes afterward. Either is more likely in a poorly run restaurant than the OP's kitchen. And there had to be at least small areas of sustained anaerobic conditions. We know the OP's potatoes were loosely wrapped, and held for hours not days. We don't know if the restaurant wrapped them tightly, but the long storage time and some likelyhood of tightly packed or closed storage makes an anaerobic microenvironment more likely; clearly it did happen somehow. It also seemed possible the OP had eaten the potatoes at least 12 hours before posting so would likely be showing symptoms, which was not mentioned. I chose to reassure them by downplaying an infinitesimal chance rather than panic them.","meta":{"section":"Cooking","utc":1564314551}} +{"text":"anything I do in my smoker, smoked salmon, jerky, mackeral, cheese, turkeys, chicken, pork ribs... I've been getting better with it over the last 5 years, and everyone is very happy. I once made a beef wellington and smoked the meat before wrapping it, but after searing it.. was good.","meta":{"section":"Cooking","utc":1458353209}} +{"text":"YES the Victornox are a little cheaper than usual and are fantastic. Also got a filet knife for $4","meta":{"section":"Cooking","utc":1469136601}} +{"text":"Not a secret and we don\u2019t share with others (by circumstance not design) We have a Christmas pudding recipe that uses grated apple instead of breadcrumbs","meta":{"section":"Cooking","utc":1558547514}} +{"text":"Nah, it's safe. Local health codes *might* prevent a restaurant from doing it, but it's safe.","meta":{"section":"Cooking","utc":1524689790}} +{"text":"If you're going to stay with this guy you are really setting yourself up for a bad time if you establish a standard of you catering to his ridiculously picky eating habits.","meta":{"section":"Cooking","utc":"1421101970"}} +{"text":"I can remember when skirt steak (fajitas) was dirt cheap. Now it's proved above flank steak.","meta":{"section":"Cooking","utc":1484352235}} +{"text":"I suspect that many restaurants (from what I've seen in HK, anyway) do it this way. I usually do, too. This results in nice, fluffy fried rice, instead of dry and chewy. Which is not to say that it's incorrect to use old rice--the whole point of fried rice at home is to use leftover ingredients. But it's not the only way, and for me, it's not preferable.","meta":{"section":"Cooking","utc":"1366842458"}} +{"text":"No problem! Good luck on your quest =)","meta":{"section":"Cooking","utc":1475388169}} +{"text":"True. Oil takes a little while to break down and become really great at frying. 100% fresh oil is not as good as the combination of fresh oil with a little bit of old oil added to it. http://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-can-i-reuse-fry-oil.html","meta":{"section":"Cooking","utc":"1417973361"}} +{"text":"Awesome, I can do that! Oh, that's...confusing. Kind of like hamburger not having any ham either...","meta":{"section":"Cooking","utc":"1383640121"}} +{"text":"> And don't try to tell me again that it's odorless, because I know better. Please see my previous reply: \"Whatever. Don't care anymore.\"","meta":{"section":"Cooking","utc":"1326146051"}} +{"text":"Some Thai flavor: Pad Prik Khing - chicken (or whatever meat) and green beans stir-fried in red curry paste Tod Mun Pla - fish cakes made with green beans Lots of recipes/vids on the webz, both are very tasty","meta":{"section":"Cooking","utc":1494116765}} +{"text":"Ireland, baby. I have a great recipe for a killer steak and Guinness pie, you can make a nice traditional shepherds pie with lamb, and a beef stew! The best part is it\u2019s all really simple stuff to make and you don\u2019t have to spend the whole day babysitting it","meta":{"section":"Cooking","utc":1543888582}} +{"text":"That is what a pro would call \u2018raw chicken\u2019","meta":{"section":"Cooking","utc":1540848685}} +{"text":"Thanks for the response. I want to assume it has an aluminum slug, but wasn't sure. When I get home I'll look or that seam. I do know the bottom of the pan is far thicker than the sides. Definitely not all fully cladded. edit: So I guess the question is...is the performance increase from a copper slug worth the price increase over aluminum?","meta":{"section":"Cooking","utc":1529520331}} +{"text":"Wat?","meta":{"section":"Cooking","utc":1423496047}} +{"text":"I always find it silly when people suddenly can't even look at something after they eat it and loved it. In Italy our tour guide encouraged us to try horse or donkey as they were local specials in the city, and my friend goes \"I'd eat it if I didn't know what it was\" and I'm like and then what? You find out it's horse and you vomit it back up? If I find something delicious and it turns out to be pig rectum, I'd eat pig rectum again.","meta":{"section":"Cooking","utc":"1412219480"}} +{"text":"I call these... White trash fish tacos (because I'm white and it feels kinda trashy) Tortilla shell, a couple fish sticks (yes, from the bag in the frozen food section...this isn't supposed to be fancy) and a pinch of cole slaw (drained if you can.) It's really dang tasty, cheap, and easy. Points up if you wear a dirty wife beater while you eat them. I'm almost certain I'm going to offend someone today...I maybe need to not Reddit any more.","meta":{"section":"Cooking","utc":"1424816855"}} +{"text":"I use wusthof, but I recommend walking into a Williams Sonoma and testing the heft of the knives they have. Pick up a good set of honing steels and blocks while you\u2019re there too. They should be close to the size of the knife you\u2019re sharpening, and you should take a few swipes at them with the honing steel before every use.","meta":{"section":"Cooking","utc":1545761774}} +{"text":"Looking at their history it's some sort of bot that just makes a comment using pieces of other comments in the thread.","meta":{"section":"Cooking","utc":1485883906}} +{"text":"Botulism isn't detectable by taste.","meta":{"section":"Cooking","utc":1547047479}} +{"text":"The Bible, The Quran and Food Lab.","meta":{"section":"Cooking","utc":1516681660}} +{"text":"Free if you do it yourself. Over time regular use is going to take its toll leaving deep cuts, scratches, marks, etc. where bacteria can hide. Additionally, all that oil is going to build up and mix with things that are not oil. The simple fix is to just sand the surface down as necessary. Your board is there to protect your knives, not the counter. If your knife can't cut into it, even a little bit, then it's a bad board and it's dulling your knives.","meta":{"section":"Cooking","utc":1501429618}} +{"text":"Have you tried using a grill block? At my restaurant we use some luke warm water (I don't ever recommend using cold water or ice because it can cause your flat top to warp or even crack in half) and go crazy with a grill block on it. Depending on how dirty it is - ours is usually black after 12+ hours of service - you will have to use some elbow grease and spend a good 10-15 minutes doing it. If it's really bad you can mix in some degreaser with the water. Once you've got it spotless, rinse with water and the polish with lemon juice or vinegar (I prefer lemon juice). It's much easier to clean when hot. And this doesn't matter as much for home (since you probably only use it once and don't let it sit on for hours) it should be scraped with a bench knife and wipe down between uses. If you leave stuff on it cooks on. If you aren't anal about getting it perfectly clean you will experience carbon build up and/or discolouration that a normal cleaning won't get off. There are high temp cleaners that can be used to do what's called a recovery. I'm not sure what is out there though that you can get without being part of a restaurant. I'd love to come clean your flat top.. lol","meta":{"section":"Cooking","utc":1468115976}} +{"text":"Jacques Pepin: fast food my way and essential pepin Kenji Lopez Alt has good stuff","meta":{"section":"Cooking","utc":1523042726}} +{"text":"Regardless of how you cook it, the fat's gonna render. If it doesn't, you're gonna have other health issues I would think... What frying does is cook the outside first, which creates a barrier of sorts, preventing more oil from getting in. Factors like oil temperature and cook time (which usually has to do with oil temp) will affect the amount of oil that's absorbed.","meta":{"section":"Cooking","utc":1460417171}} +{"text":"Aside from the roast chicken (which can be broken up into several meals) potatoes are cheap and eggs are cheap. My go to college bachelor get-calories-in meal was to dice up a potato, fry it with a little butter, peppers, onions, and garlic, then break 2-3 eggs over it just before it was done and scramble them in. You get protein/carbs/fat and you can vary the flavor by using different seasonings or light olive oil or other oils instead of butter.","meta":{"section":"Cooking","utc":"1406079966"}} +{"text":"Who\u2019s better than us, Vinny?","meta":{"section":"Cooking","utc":1556170759}} +{"text":"http://www.gmo-compass.org/eng/grocery_shopping/fruit_vegetables/15.genetically_modified_tomatoes.html No GMO tomatoes in production now, and have not been for YEARS. Please tell me what \"berries\" are GMO as I have not heard of a single one.","meta":{"section":"Cooking","utc":"1386894085"}} +{"text":"Thanks, I had this for brunch! :-)","meta":{"section":"Cooking","utc":"1437476003"}} +{"text":"You can turn it into juice and then reduce into a syrup that you can use to flavor foods with. Be sure to add something to preserve it though. I'd likely do that and add Cherry flavor to everything if I was in your shoes.","meta":{"section":"Cooking","utc":"1342931424"}} +{"text":"I rinse my meat in cold water because I find the slime putrid, and have found little bits of gross stuff on meat. Before anyone bitches about me spreading bacteria, I use Clorox bleach wipes on everything afterward, which should be done in kitchens not infrequently anyway. Ive heard from the butcher to rinse meat because little bits of gross stuff are left during the butchering process, and I have almost always stumbled upon grey chunks of weird crap, or pockets of blood in my chicken, or little tumor looking things(probably not tumors but I dont want to eat it). I processed about 25 lbs of breasts last week, and if I hadn't been rinsing and cleaning each breast I would have ended up with some nasty stuff and slime in my food. Ive never heard of using lime, only vinegar on chicken breasts.","meta":{"section":"Cooking","utc":1545426756}} +{"text":"I read it pretty carefully... \"It all comes down to cooking the water out of things, in a lot of cases, or using heat to move water out of parts of food to encourage the heats necessary to facilitate the milliard reaction.\" Cooking water out of food is the exact opposite of what you're looking to do. Maybe I'm missing something but the second half of the sentence is another way of repeating the first half.","meta":{"section":"Cooking","utc":"1381703143"}} +{"text":"People seem to think my family's chicken noodle soup is strange because we use star anise and cinnamon in it, (a long with a bunch of other spices) they say it smells and tastes a bit like licorice. I don't think it does, but I'm probably just used to the taste after eating it all these years.","meta":{"section":"Cooking","utc":1539566430}} +{"text":"My Dad. When growing up he was a waiter at Aliotos in SF among other restaurants. The first thing he taught me was how to fry an egg. Before embarking on my current career, web dev, I worked in restaurants for 10 years. I kinda feel like I followed his career, sorta. :) Edit: I have fond memories of my dad bringing home big slabs of fresh tuna that we'd cook and eat for days. This was back in the early 70s so tuna was way better than the shite we get today.","meta":{"section":"Cooking","utc":"1442104973"}} +{"text":"Same. I also really liked their cola even though I'm not a huge fan of it normally. It sort of tasted like RC cola or something.","meta":{"section":"Cooking","utc":1551158469}} +{"text":"To each his own, and I will agree with you if it is ground at home in small batches. I have worked at a butcher's and I know it is nearly impossible to clean and sanitize a large grinder to a \"clean enough to lick\" standard.","meta":{"section":"Cooking","utc":"1373321836"}} +{"text":"Like others in this thread, I spend some days off stocking the freezer with foods processed into things like soups, casseroles, sauces, frozen and canned veggies and fruits, pickled items, dehydrated items (garlic, onion, peppers). Heck I've frozen stroganoff and sausage gravy and even biscuits but find those are far better freshly made. Dinner rolls and other bread items like cinnamon rolls can also be made and frozen. My favorite really is using mini pie pans to make fruit pie crusts and make pie filling. Another good idea is to make several cookie doughs then freeze as dough balls. Throw a few on a cookie sheet and BAM! fresh baked cookies any time. Just don't let your freezer turn ugly, make sure to have a list of what's in there and don't let it sit too long. Add something like rice or pasta, etc..and you have something decent that you can portion for one, and scale up from there.","meta":{"section":"Cooking","utc":"1407290263"}} +{"text":"That looks very nice, but I have a question: when I was taught how to make carbonara (from foodie Italians), they said to separate the eggs, and lightly scrambling the whites with the pancetta and garlic (and onions if you add onions), after the mentioned stuff has been fried if course. This egg white mix then goes into the pasta with some of the water for further boiling, and the egg yolks are added (raw) just before serving. Thoughts on this?","meta":{"section":"Cooking","utc":"1414141149"}} +{"text":"Old bay and only old bay","meta":{"section":"Cooking","utc":1518816444}} +{"text":"Having only last week unthinkingly rubbed my eyes just after making pickled diced jalapenos, I'll probably never complain about onions again.","meta":{"section":"Cooking","utc":1467893246}} +{"text":"Yeah, harvested just sounds more acceptable to some people than killed.","meta":{"section":"Cooking","utc":1516044944}} +{"text":"The egg cracker really cracked me up. I'll show myself out.","meta":{"section":"Cooking","utc":"1391733955"}} +{"text":"Absolutely correct. Also, I can't take credit for it. I got the idea from the internet a few years ago when a winter storm kept me locked inside and I wanted to \"perfect\" my meat pies.","meta":{"section":"Cooking","utc":"1386560116"}} +{"text":"Sounds great - I'll definitely be checking this out soon. I noticed you said >...leave a gas taste/odor if you're not careful I'm still a novice when it comes to these but how would I go about avoiding it? I feel torches are underutilized in cooking and I'd like to do what I can to make the most out of it.","meta":{"section":"Cooking","utc":"1326232180"}} +{"text":"It's when you cook pastry without filling in and without letting it rise. You line the pastry with baking paper and fill with rice or dried beans to weigh it down and bake for five to ten minutes.","meta":{"section":"Cooking","utc":"1382655032"}} +{"text":"Well did you use spicy lemons?!","meta":{"section":"Cooking","utc":1529069459}} +{"text":"Follow the way of The Food Lab. [End of thread.]","meta":{"section":"Cooking","utc":"1350563956"}} +{"text":"I thought it was because they don't want people to have their master recipes so they change the recipe to make it inferior to their final product.","meta":{"section":"Cooking","utc":1516657626}} +{"text":"I do know that using citric acid rather than lemon juice will help tremendously.","meta":{"section":"Cooking","utc":1563987793}} +{"text":"You ever tasted your own dick? That's not always pretty either","meta":{"section":"Cooking","utc":1449133194}} +{"text":"I think the only reason anyone is paying attention to this is because Kenji gave it his blessing. If you look on Amazon you can find page after page of 4 star or higher rated knives at this price or less. The real key to any knife over the long run is how you care for it.","meta":{"section":"Cooking","utc":"1443271929"}} +{"text":"Make your spice blends. You can save tons of money by making exactly what you need and tailor to your own tastes. If you have a freezer, buy the larger packages of meat and then rewrap onto smaller pieces/butcher down to individual items. Wrap the say two thighs together in wax paper and then put them into freezer bags. This makes it perfect to take out exactly what you need for yourself.","meta":{"section":"Cooking","utc":"1403554253"}} +{"text":"Making personalized (I'm talking 4 oz doughs) pizzas can be great, given that you have enough room and sheet pans for your oven and enough fridge space to let your dough sit overnight in individual oiled sandwich bags. Just buy a bunch of toppings (pepperoni, onion, pesto) and prep them. You can also use your grill to make pizzas if needed. If you really want to get fancy, get an oyster/clam shucking station outside, but don't forget the ice and plenty of hand towels. Get a grill for the pit and parcook some lobster tail (you can find them cheap if you know where to look) on the night before. When somebody wants some, through them on the grill and sprinkle some parmesan and thyme.","meta":{"section":"Cooking","utc":"1367354679"}} +{"text":"Normally I do a schnitzel coating, but sometimes I brine them and then serve with a cream-mustard or cream of mushroom sauce","meta":{"section":"Cooking","utc":1485542018}} +{"text":"A soft/medium boiled egg mixed with butter, a pinch of salt and pieces of bread.","meta":{"section":"Cooking","utc":1557482828}} +{"text":"I'm humble in my victory.","meta":{"section":"Cooking","utc":"1358041869"}} +{"text":"Canned not the same, soaked in vinegar and stuff. Squash will change the flavor to sweet but Hatch goes well with almsot everything.","meta":{"section":"Cooking","utc":"1411151858"}} +{"text":"My fave!!! Recipe??","meta":{"section":"Cooking","utc":1541785435}} +{"text":"Can someone crosspost this to r/gym please?","meta":{"section":"Cooking","utc":1560024680}} +{"text":"Add finely diced carrot to the onion, garlic and pepper you sautee in the beginning. Sautee those aromatics in bacon fat. I also like to add unsweetened cocoa powder, use half as much as you use of the paprika.","meta":{"section":"Cooking","utc":1510203595}} +{"text":"That looks amazing! I'll have to try it. Thanks!","meta":{"section":"Cooking","utc":1530921794}} +{"text":"My garlic twist! It's so quick and easy to mince garlic, ginger, etc.","meta":{"section":"Cooking","utc":1488152801}} +{"text":"its true :(","meta":{"section":"Cooking","utc":"1353478577"}} +{"text":"My current favorite thin crust: http://foodwishes.blogspot.com/2010/09/no-knead-pizza-dough-remix.html It makes a nice, tasty, thin crust. It's also extremely easy to make. It's not the best pizza dough recipe I've ever made, but the simplicity more than makes up for the ever so slight degradation in texture and flavor.","meta":{"section":"Cooking","utc":"1327010789"}} +{"text":"Regular butter is salted. Most recipes that use butter call for unsalted butter. No other difference.","meta":{"section":"Cooking","utc":1537519542}} +{"text":"This is what I suggest as well. Pickling is also another option.","meta":{"section":"Cooking","utc":"1414622870"}} +{"text":"Do you need their permission to cook? Can you just cook something for yourself?","meta":{"section":"Cooking","utc":"1387162087"}} +{"text":"Those potatoes sounds rad.","meta":{"section":"Cooking","utc":1454615914}} +{"text":"Exactly. Many people in the US, especially in the suburbs and cities, have forgotten the notion of agricultural seasons since supermarkets (hell, even local markets) can now source most produce year round with only minimal price fluctuation. If you know what is in season, you can often find much better deals at farmers' markets than at grocery stores.","meta":{"section":"Cooking","utc":"1351109430"}} +{"text":"Fuck yeah! Whenever you're peeling shrimp you should make a quick stock from the shells.","meta":{"section":"Cooking","utc":"1382657394"}} +{"text":"Doesn't have to be curry. Any stew-like recipe will generally hold up well.","meta":{"section":"Cooking","utc":1465450111}} +{"text":"You'l have to describe the pan a bit better.","meta":{"section":"Cooking","utc":1553540083}} +{"text":"This is some serious r/gatekeeping","meta":{"section":"Cooking","utc":1528406818}} +{"text":"What do you mean it doesn't sound right? I'm a filthy casual when it comes to cooking :P It tasted pretty good, and everyone what thought so too, but I think it lacked depth, I guess. Or something.","meta":{"section":"Cooking","utc":"1415745465"}} +{"text":"A big grilled cheese sandwich.","meta":{"section":"Cooking","utc":1545551833}} +{"text":"I make a brown rice bowl that keeps really well. It\u2019s brown rice, garbanzo beans, arugula, feta, sun dried tomatoes, roasted pumpkin seeds, and avocado. Then salt, lemon pepper, and lemon juice for the dressing.","meta":{"section":"Cooking","utc":1562301522}} +{"text":"yeah might be 2/3 weeks or more. I'm not sure how long people use fermenters, really. I see them very often whenever I show a house that belongs to Korean people, who are using them for kimchi of course....but I've always wanted one for making pickles, which takes a couple weeks.","meta":{"section":"Cooking","utc":1548865910}} +{"text":"But, for date night? What either of you have to pee before you retire to the bedroom? The stuff lingers.","meta":{"section":"Cooking","utc":"1365818659"}} +{"text":"Yeah, margarine is nast. I used to get so mad that my mom wouldn\u2019t buy country crock like our friends. Now I get it.","meta":{"section":"Cooking","utc":1529443252}} +{"text":"- Fried jalapenos. - Hot pepper jelly.","meta":{"section":"Cooking","utc":1472852514}} +{"text":"You\u2019re allowed to believe that, but I\u2019m so glad I\u2019m not you.","meta":{"section":"Cooking","utc":1561049766}} +{"text":"And Paul Hollywood and Mary Berry.","meta":{"section":"Cooking","utc":1560703031}} +{"text":"Those fucking godawful fake cherries they put on milkshakes. I\u2019ll return the whole shake. It\u2019s ruined.","meta":{"section":"Cooking","utc":1554183216}} +{"text":"I\u2019ve lived in both too. I found Australian Chinese food much better than NZ Chinese food. However, I lived in a big city in Australia. I don\u2019t now, so it\u2019s probably not a fair comparison. How do they compare to UK Chinese food?","meta":{"section":"Cooking","utc":1511641613}} +{"text":"Don't forget to cook it for about half the time. More like 2 minutes but 3 minutes is too long for perfect ramen in my opinion.","meta":{"section":"Cooking","utc":1545950407}} +{"text":"Washing chicken is virtually forbidden here in the UK. There have even been TV adverts against doing it. Just follow good hygiene practices and let the oven deal with it. Aerosolising all of that gookie chicken slime ever so slightly unnerves me.","meta":{"section":"Cooking","utc":1546625110}} +{"text":"I'm a Sodium Citrate fan. It will absolutely hold up. I would try a different mix of cheese, and a touch of dijon or mustard powder.","meta":{"section":"Cooking","utc":1561581586}} +{"text":"I've seen this a bunch of times on here. But, I think this is the one I will finally attempt to make. Thanks for sharing. Cheers","meta":{"section":"Cooking","utc":"1427731534"}} +{"text":"Pretty much every Mexican restaurant in the US, serves Tex mex.","meta":{"section":"Cooking","utc":1523813199}} +{"text":"Food chemistry aside, never underestimate the power of salt, and fat. Also, sugar. Basically every manufactured food you like is a delivery for at least two of those.","meta":{"section":"Cooking","utc":1549627371}} +{"text":"Fun fact: you should buy it in cans if possible. Light degrades maple syrup like most things. In Canada glass bottles are mostly sold in tourist shops, the bulk is sold in cans.","meta":{"section":"Cooking","utc":"1412210482"}} +{"text":"My wife.","meta":{"section":"Cooking","utc":1455178501}} +{"text":"Duck can be really good on its own. It is a fatty bird with a great skin. A good example of duck is Duck Confit. It can be made with just the wings and legs, so no butchering required. The big thing about duck is that you want to serve it with the skin crisped and intact, as that is where most of the flavors are. Also you can use the any fat rendered to fry another dish. Duck fat is good enough you can find it sold by itself in butchers as an ingredient in other dishes.","meta":{"section":"Cooking","utc":1513966924}} +{"text":"There is an old chemistry lab saying that is just as true in the kitchen: \"Hot glass and cold glass look the same\"","meta":{"section":"Cooking","utc":"1410396998"}} +{"text":"Pretty much. It's awesome.","meta":{"section":"Cooking","utc":1561556248}} +{"text":"Probably could have left it in the container. Water is a thermal battery and won\u2019t cool that fast.","meta":{"section":"Cooking","utc":1546827768}} +{"text":"aluminum foil goes into the oven hotter than the temperature that i was using","meta":{"section":"Cooking","utc":"1398518753"}} +{"text":"Great.","meta":{"section":"Cooking","utc":1511033229}} +{"text":"Not any more, no. I did something similar when I first got my new knife set. I did that for about a week or so and I was getting it right every time, then I stopped.","meta":{"section":"Cooking","utc":"1335281389"}} +{"text":"I guess the real question is it worth puking to take time off work?","meta":{"section":"Cooking","utc":1488227086}} +{"text":"It's not what I'm making, it's what I'm being fed by people thinking their recipees are \"gluten free\" when they are not because they just follow the fad and don't research anything.","meta":{"section":"Cooking","utc":"1416972206"}} +{"text":"**Sansaire Sous Vide Immersion Circulator, Black** |||| --:|:--|:-- Current|$189.00|Amazon (3rd Party New) High|$199.95|Amazon (3rd Party New) Low|$159.96|Amazon (3rd Party New) ||$188.62|(30 Day Average) Price History Chart and Sales Rank | FAQ","meta":{"section":"Cooking","utc":"1439299718"}} +{"text":"The vitamins and nutrients don't physically go into the water, they're altered by the cooking process. Also, shouldn't be water left over when you make quinoa.","meta":{"section":"Cooking","utc":"1394149797"}} +{"text":"You can try it panko style. So like Japanese tonkatsu, except with fish.","meta":{"section":"Cooking","utc":1521165105}} +{"text":"The USA makes some very fine cheeses. Midwest in particular. Most dairies produce cheese and a variety of products. Don't over look domestic.","meta":{"section":"Cooking","utc":1499261017}} +{"text":"Thanks for the info everyone. I think I'm a little scared to try hunting for my own so instead I will buy some and look up some recipes on this subreddit!","meta":{"section":"Cooking","utc":"1401071243"}} +{"text":"Incase someone doesn\u2019t know: soap ruins cast iron, it will cause it to rust. Never soap on them","meta":{"section":"Cooking","utc":1547410619}} +{"text":"I'm stunned by the downvotes, but thanks for asking. I just really like the taste of plain grilled beef. Sometimes I'll use some garlic or a chili based salt-free rub. Full disclosure: I ALWAYS salt my fries and popcorn.","meta":{"section":"Cooking","utc":"1441077398"}} +{"text":"BLATs if they're good tomatoes. Also, make this.","meta":{"section":"Cooking","utc":"1406527659"}} +{"text":"Sign me up for your soup - I'll fight you for the Swede cubes!! :D","meta":{"section":"Cooking","utc":1551642601}} +{"text":"I had my doubts initially when you said museum caf\u00e9....but wow this looks incredible.","meta":{"section":"Cooking","utc":"1436104359"}} +{"text":"Black licorice = shit on a stick Red licorice though I could eat that all day","meta":{"section":"Cooking","utc":1554213939}} +{"text":"jalapeno, cilantro, and lime?","meta":{"section":"Cooking","utc":"1417733063"}} +{"text":"amen.","meta":{"section":"Cooking","utc":"1339541775"}} +{"text":"It's generally suggest to have a scale to bake, yea. It would make it easy since you can put the bowl on the scale, hit 'tare' to re-zero it, add in ingredient one to the correct weight, tare and re-zero, add the second ingredient by weight, etc, until you're done. No math require, no playing with cups and spoons, just scoop and weigh.","meta":{"section":"Cooking","utc":"1408035093"}} +{"text":"From what I've seen of Kenji's recipes, they're usually presented in two posts. One is the super wordy Here's-why-it-works-and-here's-how-I-came-to-that-conclusion post and one is the recipe post with a few brief bullet points about the important parts of the technique. They always link to each other.","meta":{"section":"Cooking","utc":1536714897}} +{"text":"Almost anything ?","meta":{"section":"Cooking","utc":1562242110}} +{"text":"Lodge cast iron. It\u2019ll be the last pans you ever buy. I have a ton of their stuff. They take a little extra work at the beginning, but once you get them seasoned, a few layers of pettina, and smooth them out a bit, they\u2019re magic.","meta":{"section":"Cooking","utc":1506195838}} +{"text":"He's getting downvoted because he's being a cunt with the other dude.","meta":{"section":"Cooking","utc":1538437326}} +{"text":"Yup, just me and the wife right now. I live for leftover meatloaf, though.","meta":{"section":"Cooking","utc":"1438188329"}} +{"text":"I love dropping an egg in my ramen. Makes it so much more delicious. Not only that but it's super easy. This guy has done a really good video detailing just how easy it is: http://www.youtube.com/watch?v=Y36zINLldyQ","meta":{"section":"Cooking","utc":"1330556477"}} +{"text":"pork belly is fine --- bacon is just salted pork belly.","meta":{"section":"Cooking","utc":1528406038}} +{"text":"Better yet: pro bono cases for them.","meta":{"section":"Cooking","utc":"1420342465"}} +{"text":"I'm sure you could. Even cook it down longer might do it. Not very expensive ingredients, so small batches of testing wouldn't be hard to do. I also think that if done properly, this chutney would be way better than the ketchup.","meta":{"section":"Cooking","utc":1481336729}} +{"text":"Last time this discussion was posted, someone suggested blood powder. I've been wanting to try it since then.","meta":{"section":"Cooking","utc":1531878534}} +{"text":"Not at all my friend, not offensive in the least, it\u2019s just food anyway, food is good! \ud83d\ude01\ud83d\ude0d","meta":{"section":"Cooking","utc":1552838737}} +{"text":"anything with brown sugar, soy sauce, or something spicy. it's very acidic, so it goes well with fats and salty things in general. Bacon and pineapple go great together. pineapple chunks in all kinds of stir-fry dishes is good... fried rice, noodles... whatever. it's a nice balance of sweet and acid to balance out some saltiness and/or heat. some thai-style curries are really good with pineapple.","meta":{"section":"Cooking","utc":1549564459}} +{"text":"I'd use milk instead of cream, and add some butter to make it a little richer.","meta":{"section":"Cooking","utc":"1448757606"}} +{"text":"I\u2019ve always wanted to do a dinner party where I make modern versions of 50s meals with quality ingredients. What are these articles you speak of?","meta":{"section":"Cooking","utc":1545634686}} +{"text":"Try an Indian market. Taro leaf is used in South Indian cooking and I know I have had dishes with it in America.","meta":{"section":"Cooking","utc":1561998181}} +{"text":"Did you die? Dunno what else you ate, cramps could be from a combination of foods or it could just be that you ate a lot of greasy fatty meat?","meta":{"section":"Cooking","utc":1474777449}} +{"text":"Yea, I just make sure I'm home when I do it. I don't want raw meat to sit at room temp too long, that's for sure.","meta":{"section":"Cooking","utc":"1408674052"}} +{"text":"Garlic saut\u00e9ed Spinach I could eat with every meal, assuming I can brush my teeth afterwards it gets a bit filmy on the teeth.","meta":{"section":"Cooking","utc":1544938162}} +{"text":"Every year I do an apple pie, a blueberry pie, and a chocolate pecan pie. If anyone wants a pumpkin pie, they can make it.","meta":{"section":"Cooking","utc":"1416431914"}} +{"text":"Cardamom in Ann Arbor","meta":{"section":"Cooking","utc":1562596233}} +{"text":"Fried bacon. Low carb breakfast :)","meta":{"section":"Cooking","utc":1535143367}} +{"text":"nope, he's not fat.","meta":{"section":"Cooking","utc":1564070030}} +{"text":"I'm sure i could make it from scratch on aus, i just don't have that time. Thanks though for the easy version","meta":{"section":"Cooking","utc":1473690654}} +{"text":"I used to keep a jar of bacon grease in the fridge. I used it to saut\u00e9 some veggies. When I then realized what I actually used was the leftover marshmallow fluff I had made. Ugh! My boyfriend actually liked it!","meta":{"section":"Cooking","utc":1515941685}} +{"text":"is it all of the food lab articles and recipes compiled into book format or is there new material as well?","meta":{"section":"Cooking","utc":"1442860612"}} +{"text":"Wingstop used to have a Serrano Pepper Glaze limited edition flavor so I tried to make a similar recipe. 2 serrano peppers (1/2in pieces), juice of 1.5 navel oranges, plus zest of the half, juice of 2 limes, 3 minced garlic cloves, about 1/2 cup of honey (probably a little more), 1/4-1/2 cup vinegar, 1 tsp salt, a good amount of pepper, a few dashes of Louisiana hot sauce I let the serrano peppers simmer in the juice to let the heat steep through, probably 10 min. Add the garlic, salt, pepper, and vinegar and let the garlic cook for a couple min. Add the honey and hot sauce, allow to reduce down into a glaze. Toss in your favorite wings. I fried mine tonight, but I'm also a fan of grilling too. I'm sure the glaze would caramelize nicely on the grill. Sorry the measurements are pretty vague because I just threw this all together tonight and just added a little more here and there til it was a nice flavor. All in all I think it cooked for a little over 30 min but letting the serranos steep gave it a nice heat and depthness of flavor.","meta":{"section":"Cooking","utc":1517720674}} +{"text":"What in the pasties though? I find my usual root veg and so on is a bit... uninspiring when cold.","meta":{"section":"Cooking","utc":1558039192}} +{"text":"Eh, it's way too complicated (if she really cares about knives) for you to pick something out for her blindly. Or for someone to accurately recommend anything, for that matter. Carbon, semi-stainless or stainless steel? Wa- or yo-handle? Blade length? French or German profile? Or something else like a santoku or Chinese clever? Heavy, light or laser-thin? Soft German steel or hard Japanese/Swedish/American steels? See, pretty tough. You might consider checking out these places with her or for a gift certificate. Not quite as spiffy as a presentable knife, I know. Good luck. ChefKnivesToGo, JapaneseChefsKnife, JapaneseKnifeImports, CutleryAndMore, KnifeMerchant, Korin. (A traditional \"sushi\" knife would be something like a yanagiba, actually.)","meta":{"section":"Cooking","utc":"1341412222"}} +{"text":"As an addendum to this, if you can get to a restaurant supply store, keep your eyes open for Wusthof Pro knives. Seriously cheap and hold their edge very well. I had the fortune of stopping by a Restaurant Depot and picked up a paring knife and 8\" chefs knife and it set me back about $35 total. The handle is dishwasher safe too. Steel is still made in Germany.","meta":{"section":"Cooking","utc":1489267892}} +{"text":"Just pick something new each week and go for it! Sometimes you'll mess up, but that's okay. Make mistakes with cheap ingredients first.","meta":{"section":"Cooking","utc":1531507333}} +{"text":"> I'd finely slice maybe 3 onions and cook them well to make a thicker base for the sauce without needing tons of cornflour, which always tastes a bit floury to me. Agree about the cornflour, I rarely use it and not to thicken something this liquidy. I also think if the op reduced the amount of liquid (1L stock + 3 C water, + the other liquids in it) there would be less need for the cornflour too and it would thicken up a lot on its own as it reduces.","meta":{"section":"Cooking","utc":1466345481}} +{"text":"I once saw a healthier version of a creme br\u00fbl\u00e9e. I can dig it up for you if you are interested.","meta":{"section":"Cooking","utc":"1362274615"}} +{"text":"Brown the butter when making Rice Krispy Treats, trust me","meta":{"section":"Cooking","utc":1558526595}} +{"text":"I\u2019ve found my person \ud83d\ude0d\ud83d\ude4c\ud83c\udffc but seriously, burnt toast, rice, popcorn, veggies and meat. Love it all \ud83d\ude02","meta":{"section":"Cooking","utc":1559917884}} +{"text":"Sauce color won't be right.","meta":{"section":"Cooking","utc":1523243634}} +{"text":"Salt. First one of the season, just wanted pure salmon with crispy skin","meta":{"section":"Cooking","utc":"1401915505"}} +{"text":"Literally why I own a knife roll. Trust no-one. lol","meta":{"section":"Cooking","utc":1536250339}} +{"text":"I find it unbelievable how many people I've found that don't realize this.","meta":{"section":"Cooking","utc":"1328540324"}} +{"text":"You don't have a baking/roasting pan? Sear it in any pan, then put in the baking/roasting pan for the oven. You could use the dutch oven, but it would be a waste of energy.","meta":{"section":"Cooking","utc":"1413306013"}} +{"text":"Tonight we are having chicken and rice (it's cooking as I type). African chicken: make a mixture of 2 tblsp apricot jam, 4 tblsp Worcestershire sauce, 4 tblsp tomato ketchup, 2 tsp powdered ginger, 3 tsp mustard powder and half a fresh onion, all blended together into a thick sauce/ marinade. Dunk 12 chicken drumsticks into the mixture and lay in an oiled baking dish. Spoon the remaining sauce over them and bake at 180/ 200 C for about an hour. The chicken should be dark and sticky but not burnt, and the sauce should be thickened. Serve with steamed rice and a green vegetable such as broccoli or green beans. If you want to use another cut of chicken, that should work but you may need to adjust the cooking time and temperature. If you don't have tomato ketchup, relish or even passata would do. I don't know what prices for food are like in Europe, but here in Australia I would be looking at well under $20 for the chicken, broccoli, and rice. It's harder to budget for the sauce ingredients, which you may or may not have on hand.","meta":{"section":"Cooking","utc":1511855843}} +{"text":"Whatever you buy, don't cheap out on the rack. I did, and on both racks the weld spots are rusting.","meta":{"section":"Cooking","utc":"1417756151"}} +{"text":"My grandmother used to make \"Arroz amarillo con chorizo\" (Yellow rice with spanish sausage) on special occasions. Sometimes, she would serve it with some red beans on the side, which would make it even more flavorful in her case. Here is a recipe I found: Prep Time: 5 minutes Cook Time: 28 minutes Ready In: 33 minutes Yields: 6 servings Ingredients: 3 tablespoons olive oil 3 tablespoons sofrito 1/2 cup tomato sauce 1 small onion, chopped 1 clove garlic, minced 2 chorizo sausages, sliced into 1/2 inch rounds 2 cups long grain rice 2 1/2 cups water Salt and ground black pepper Directions: 1. In a medium sauce pan, heat the olive oil over medium heat until hot but not smoking. Stir in the sofrito, tomato sauce, onions, and garlic; cook and stir until the onions begin to soften, about 3 minutes. 2. Add the chorizo and continue to cook and stir for 5 minutes. Stir in the rice and water. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cover with a tight fitting lid. Reduce heat to low and simmer until all of the water is absorbed and the rice is tender, about 20 minutes.","meta":{"section":"Cooking","utc":"1343358949"}} +{"text":"That's just the way food trucks and carts and places in mexico do it. Avacados aren't cheap and they serve tons of people daily so the guac is watery. The ice makes it cold and the lime and cilantro make it fresh. So thin, cold and fresh. Its just the way I like it. Edit: I prefer this consistency for tacos: http://1.bp.blogspot.com/_Odu2ckc2A6c/TJwhwa9ldCI/AAAAAAAADcw/vsULOS6XN1Q/s1600/asada_El_P.JPG Over this one: http://www.twopeasandtheirpod.com/wp-content/uploads/2013/08/Pesto-Guacamole-4.jpg?06274f But its your belly and your guests. You should make it the way you think they'd prefer. Not arguing that.","meta":{"section":"Cooking","utc":"1411786577"}} +{"text":"Use Sweet Italian sausage instead of ground beef and also saute some mild peppers. Also, try using plugra instead of butter with your puree.","meta":{"section":"Cooking","utc":1562505071}} +{"text":"At work, we use of numbers for garnishes and such","meta":{"section":"Cooking","utc":1536091440}} +{"text":"Wash the rice, look up a few tutorials on YouTube and never open the lid while you cook. I used to have problems making sushi rice too. But after a bit of practice it is pretty easy.","meta":{"section":"Cooking","utc":1541574168}} +{"text":"This is pretty good English!","meta":{"section":"Cooking","utc":1497907426}} +{"text":"Giant bowl of pho, heavy on the lime and hoisin","meta":{"section":"Cooking","utc":"1444569199"}} +{"text":"Add chorizo!","meta":{"section":"Cooking","utc":1560362508}} +{"text":"Just use salt. In place of garlic salt.. you can throw some whole, crushed cloves of garlic in the pan during the 'basting with butter' stage (this part really needs to happen).","meta":{"section":"Cooking","utc":"1371576666"}} +{"text":"It's interesting that you say \"barring any food allergies\", because dietary sodium intake is actually pretty similar to a food allergy, in that they are of zero concern for people *unless* they have specific medical conditions. It's not a case of \"salt is a little bad for everybody, but way worse for these people\", it's that salt is perfectly fine aside from a few medical conditions.","meta":{"section":"Cooking","utc":"1417751000"}} +{"text":"http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-%E2%80%98n-cheap-technique/","meta":{"section":"Cooking","utc":"1378334324"}} +{"text":"Good bot. I think?","meta":{"section":"Cooking","utc":1513497201}} +{"text":"That's a regular balsamic vinegar. This is a traditional one from the same company. 94 euros for 100 ml. That's TBV from Modena region with another variant coming from Reggio Emilia. It's amazing how their regular balsamic is so good though. Eat your bread with it. pour some Olive oil in the middle of a serving dish. pour soemof the balsamic vinegar in the middle on top of the oil. Dip your warm bread and eat. Delish, man.","meta":{"section":"Cooking","utc":"1414375522"}} +{"text":"#####&#009; ######&#009; ######&#009; ####&#009; **Quirky Tether Stemware Saver - Flexible Dishwasher Attachment** Current $8.19 High $15.54 Low $7.74 Price History Chart | Screenshot | FAQ","meta":{"section":"Cooking","utc":"1419608021"}} +{"text":"I'm making pulled chicken tacos using the pressure cooker I got for Christmas.","meta":{"section":"Cooking","utc":1548437671}} +{"text":"I have found a lot of these through the years. I think I shared the balsamic chicken marinade recipe? took that from Rachel Ray about 7 or 8 years ago, it was part of a different recipe and I didn't like the rest of it but I did like the flavor this marinade gave the chicken and so quickly. some of the others came from cook books, some came from something that someone suggested on Allrecipes etc.","meta":{"section":"Cooking","utc":1560261314}} +{"text":"YUUUUUGE pink Himalayan salt grinder. 1 year & still kickin.","meta":{"section":"Cooking","utc":1489857073}} +{"text":"Again, I fail to see how this improved your fish eating experience.... Sous vide is such a FAD it's not even funny, everyone is doing things that can be accomplished with classical techniques with the same or less amount of time or effort.... Why not just poach your fish in a water bath maintained at the desired temp, then sear it...... Oh wait.... That's what sous vide is, just in a zip lock bag...... Which people have been doing with roulades for decades already....... Sous vide isn't achieving anything extra in this circumstance...... Just wasting time","meta":{"section":"Cooking","utc":"1424322423"}} +{"text":"I do this when I am making baked potato soup! I fry the skins up in bacon grease and use them as a topping for the soup. Sooo yummy.","meta":{"section":"Cooking","utc":1562397340}} +{"text":"Momofuku is good, he tells the story of his start in NYC for the first half of the book and recipes in the second half.","meta":{"section":"Cooking","utc":1546196794}} +{"text":"Bold.","meta":{"section":"Cooking","utc":"1399920976"}} +{"text":"I think the distinction is that a nut butter should have oil added to the nuts. I'm sure many people make it without the oil and call it a nut butter, but that would actually be a paste.","meta":{"section":"Cooking","utc":1535487192}} +{"text":"Yeah I read a blog post where some guy had modified his oven so he could use the pyrolytic cycle to cook pizzas in about 2 minutes.","meta":{"section":"Cooking","utc":1511950984}} +{"text":"Heretic! Get him!","meta":{"section":"Cooking","utc":"1406082380"}} +{"text":"Because it's a religious belief, not a logically arrived at conclusion. Cows are sacred, therefore eating them is profane and contaminates everything involved. The gods know beef touched your plate, no matter how much you wash it. Your second paragraph could be applied to pretty much any religious belief. Why are US Evangelicals mad about gay marriage? Why are Muslim's upset about cartoons of Mohammed? The logic used to arrive at those feelings assumes certain metaphysical statements are true, when you and I assume they are false.","meta":{"section":"Cooking","utc":1458753283}} +{"text":"Most any hot sauce.","meta":{"section":"Cooking","utc":1528913600}} +{"text":"If you enjoy cooking now, you will probably hate it in a few years. There are only so many years of nights, weekends, and holidays a person can handle.","meta":{"section":"Cooking","utc":"1445348014"}} +{"text":"Thanks! It's so hard to find a good St. Louis/Midwest style thin, crackery, crust pizza place outside of that very particular area. I'll be sure to try it!","meta":{"section":"Cooking","utc":"1345273823"}} +{"text":"Happy cake day but I\u2019m gonna say no go on mayo based foods in hot weather for extended periods unless it\u2019s on ice or your adding tons of vinegar or taking it out of a cooler and serving immediately. Fruit salads, Mac salads, deviled eggs are notorious for spoiling in hot weather. Instead maybe dried salty things that won\u2019t go bad like prosciutto, pickles or things you can prepare on site like watermelon, cantaloupes. Commercial sterile foods: entenmann\u2019s cakes and pies etc. Commercial or homemade chips, olives, etc. you catch my drift. If you need to do the protein. Do some pulled pork or beef, chili in advance and warm it up in the slow cooker. Serve it immediately or keep it over 180 as long as it\u2019s being eaten. Sorry to be a worry wort Debbie downer. But stay away fro. 2+hr sun warmed potato salad.","meta":{"section":"Cooking","utc":1562359657}} +{"text":"Take up baking. Everything is in grams.","meta":{"section":"Cooking","utc":1562131028}} +{"text":"I've already got a 10 inch skillet that I use all the time. Was thinking about going with something a little smaller for doing sides and things on one of the smaller eyes.","meta":{"section":"Cooking","utc":1490825364}} +{"text":"Dashi powder saves lives. I don't always have time to make a good katsuo/konbu/whatever stock and may not have anything frozen. But on that note...making any stock and freezing it in those little sealable condiment cubes is a good idea. Just plop that frozen goodness into whatever.","meta":{"section":"Cooking","utc":1479532143}} +{"text":"Thank you!! Imma try it one of these cold nights","meta":{"section":"Cooking","utc":"1385090567"}} +{"text":"Did you try a light spray of neutral cooking oil? Or wetting a paper towel with oil and coating the mold before putting in semi cooled jello mixture so it doesn't pull the oil to the top surface of the jello?","meta":{"section":"Cooking","utc":"1349537814"}} +{"text":"Probably best baked would be my first batch of onion bagels which turned out delicious. I didnt overthink them and they came out perfect. Best cooked food, would have to be chicken noodle stew. I make a fantastic mirepoix with carrots, celery, onion, and parsnips and add it to the slow cooked chicken broth using my own 4 month old self hatched chicken carcass's. Its just a stunner in my opinion with the quality of the chicken being the star.","meta":{"section":"Cooking","utc":1540639334}} +{"text":"You can also let the potatoes go a little longer while the meat rests if they need it. :)","meta":{"section":"Cooking","utc":"1425274879"}} +{"text":"RANCH...it's never the same. Don't say it is, cos it's not.","meta":{"section":"Cooking","utc":1553709317}} +{"text":"haha, thanks and I'm a lady! Good luck on your final! I wanted to go to culinary school but my parents discouraged it. Now I have lots of useless degrees and dream of working as a chef. Such is life :)","meta":{"section":"Cooking","utc":"1369776449"}} +{"text":"You could try this one but it is meant for shrimp so the flavors might not complement quite as well as something heavier, like peanut sauce. On the other hand, most sweet ginger sauces will have some soy sauce in them, but don't taste salty, so you could either add less soy sauce than it calls for, or add it to taste. You're right, though...most of them call for soy sauce. You might also try a Thai-style sauce with coconut milk as it's base.","meta":{"section":"Cooking","utc":"1347567296"}} +{"text":"I've seen plenty of people just basically substitute chicken with tofu in recipes.","meta":{"section":"Cooking","utc":1529961382}} +{"text":"http://beefretail.org/beefcutcharts.aspx You can order a poster here. I own one, it comes laminated and it's huge.","meta":{"section":"Cooking","utc":"1358113366"}} +{"text":"Yea it's all plastic jugs and cartons out west","meta":{"section":"Cooking","utc":1460402108}} +{"text":"chung yau beng* Or, you know, just call it scallion pancakes.","meta":{"section":"Cooking","utc":"1417991444"}} +{"text":"Rice cooker! If it has a timer you can prep congee/juk (rice porridge) to be ready for you in the morning. Rice and beans is always cheap and easy. Saut\u00e9 a few veggies and throw it all together to take with you.","meta":{"section":"Cooking","utc":"1420184830"}} +{"text":"Sounds like what we had for bouyette. Which was originally my dad's grandma recipe I think. My mom decided it needed Clamato juice. (It didn't). With some seasoning, it might actually be pretty tasty","meta":{"section":"Cooking","utc":1515222278}} +{"text":"Raymond Blanc's How To Cook Well. I find him very entertaining to watch. You can easily tell how passionate he is about cooking. Its on youtube. Gordon Ramsay's Ultimate Cookery Course. Teaches you handy tips and shows you how to teach some of his favorite recipes. Also easily found on youtube","meta":{"section":"Cooking","utc":"1441033854"}} +{"text":"What should the texture be??","meta":{"section":"Cooking","utc":1547095458}} +{"text":"Some thing i was told: * Cheese on many frozen pizza is not cheese but some palm oil substance * Pulp in orange juice is often shredded cabbage","meta":{"section":"Cooking","utc":"1412231456"}} +{"text":"I had to make the soup du jour at work a couple months back and we had a lot of extra eggplant in our cooler at that time, so I decided to try to make an eggplant Parmesan soup. I roasted some eggplant with garlic and olive oil, sauteed some onions then added tomato paste and the scooped-out flesh of the eggplant with the roasted garlic. Added chicken stock and Italian herbs/seasonings and let it simmer for a bit. Then added Parmesan and pur\u00e9ed everything. It was good.","meta":{"section":"Cooking","utc":"1418852261"}} +{"text":"Ah ok. So you portion out into various small sized containers? Then just open one when you need and use what's inside? Am I understanding this right? Thanks.","meta":{"section":"Cooking","utc":1547207415}} +{"text":"Me too. ^Wearelegion","meta":{"section":"Cooking","utc":1449110441}} +{"text":"https://www.reddit.com/r/Cooking/comments/bhzkl7/how_much_if_any_improvement_have_you_had_in_ease/elxjc87/?utm_source=share&utm_medium=ios_app","meta":{"section":"Cooking","utc":1556393989}} +{"text":"Why not both? It's a really common combination with Indian food.","meta":{"section":"Cooking","utc":1538489722}} +{"text":"Cook's Illustrated has a guide in their video","meta":{"section":"Cooking","utc":1467919764}} +{"text":"*Here's a sneak peek of /r/sousvide using the top posts of the year!** \\#1: Ribeye at 130 for 80 min | 31 comments \\#2: Sous-vide jaw of tuna (49.5\u00b0C) | 32 comments \\#3: Lobster. Boiled 1 minute to make removing shell easy, shucked, then 130 for 30 minutes with butter and tarragon. (Tails only, claws need to cook hotter than that.) | 80 comments ---- ^^I'm ^^a ^^bot, ^^beep ^^boop ^^| ^^Downvote ^^to ^^remove ^^| ^^Contact ^^me ^^| ^^Info ^^| ^^Opt-out","meta":{"section":"Cooking","utc":1486858832}} +{"text":"Put it in iced water before cooking. As soon as you\u2019re ready to start cooking you dinner, just cut the whitish ends off and toss the asparagus aside in an ice bath. When it\u2019s the last 3-4 minutes before you\u2019re done cooking, pop them in the skillet on high heat with a dash of butter and salt.","meta":{"section":"Cooking","utc":1546387757}} +{"text":"Yeah but you shouldn't use water to make hot cocoa","meta":{"section":"Cooking","utc":1507512832}} +{"text":"My biggest game changer was learning the approximate cooking times of proteins. Once I knew that pan searing steak took x minutes and oven roasting chicken thighs took y minutes, I got much more comfortable throwing things around to see what works.","meta":{"section":"Cooking","utc":1557510498}} +{"text":"How did you go about counting the salt for your food? I'm thinking about doing the same. Besides packaged preparations, I have no idea how I'd count accurately the salt in meat or vegetables.","meta":{"section":"Cooking","utc":1540842580}} +{"text":"I personally don't buy the cheap-o lips and assholes hotdogs. Reputable brands like Vienna Beef are my go-to. And my family is from Chicago, so we are particular about what we do with out tubesteaks.","meta":{"section":"Cooking","utc":1496865054}} +{"text":"I'd like to get on a tiny soapbox and suggest there are many recipes out there that simply do garlic wrong. It's good when used to slowly infuse oil, it's good when roasted whole, it's good when added raw. But one of things that makes me lose faith in a recipe is when it calls for onions to be sauteed with garlic at the same time. Not if it's on medium heat! Very gently, perhaps, but no, think about the surface area. Add it later. Even near the end. That's usually what I do and am very happy with the result.","meta":{"section":"Cooking","utc":1481215637}} +{"text":"I have never boiled a head of cabbage","meta":{"section":"Cooking","utc":1475003434}} +{"text":"You sliced the < right off the k","meta":{"section":"Cooking","utc":1539718820}} +{"text":"Look up homoeopathy. Not just legal but gets government funding in some cases.","meta":{"section":"Cooking","utc":"1381178350"}} +{"text":"I mean after cooking. If I put it in while cooking I can't taste it. I put it on and I put way too much on.","meta":{"section":"Cooking","utc":"1431895661"}} +{"text":"I'm guessing this. https://www.reddit.com/r/WTF/comments/2jtisp/so_the_pot_i_was_using_to_boil_water_melted/","meta":{"section":"Cooking","utc":1451336559}} +{"text":"just about all cuisines","meta":{"section":"Cooking","utc":1487883216}} +{"text":"Hebrew national for me.","meta":{"section":"Cooking","utc":1529961019}} +{"text":"I did up a can of this at a family brunch I totally overcooked for last year. There were two quiches made with cream, fresh fruit, biscuits and gravy, country ham, home made bacon, potatoes, and the hash. The bacon and the hash were the only things that were completely gone.","meta":{"section":"Cooking","utc":1491455006}} +{"text":"Roux can be very nearly black, if that is the flavor one is looking for. They both look a bit thin, though. IIRC, ingredients for roux are supposed to be measured by weight, not volume (it's not a big difference, but it is still different). I'm not familiar with cajun dirty rice, so I don't know which would be better to use, although they're both certainly usable. The one on the left is a dark, the one on the right is getting more into the \"chocolate roux\" range.","meta":{"section":"Cooking","utc":1473565462}} +{"text":"I've cooked fish, steak, burgers, hot dogs, bratwurst, veggies, just about anything on mine and I've never really had a problem with smoke. Doesn't make the room smokey or stink or anything.","meta":{"section":"Cooking","utc":"1339294822"}} +{"text":"Sautee bits in butter and stir in some dijon mustard at the end.","meta":{"section":"Cooking","utc":"1383938424"}} +{"text":"Is there a way to make indian food without spending $100 on spices?","meta":{"section":"Cooking","utc":1468559168}} +{"text":"I lied. I don't have friends. :(","meta":{"section":"Cooking","utc":"1374992183"}} +{"text":"I love bean chili! Thanks for these; I'll absolutely be using them.","meta":{"section":"Cooking","utc":"1352402038"}} +{"text":"> Both my parents were terrible cooks ... put it in the blender Yeah, that tracks.","meta":{"section":"Cooking","utc":1557445421}} +{"text":"I don't defat mine at all. Fat is flavour!","meta":{"section":"Cooking","utc":1554565344}} +{"text":"You can\u2019t get the cuts of meat the restaurant selling $100 steaks can, especially not for $15.","meta":{"section":"Cooking","utc":1531973836}} +{"text":"Wow guys thank you so much, literally gonna save all of these! They all sound pretty good!","meta":{"section":"Cooking","utc":1540334569}} +{"text":"Yes. Chef Paul Prudhomme of K-Paul and Commander's Palace (Emeril got his fame from there) in New Orleans is famous for using red, black, and white pepper blends in most of his dishes.","meta":{"section":"Cooking","utc":1495380318}} +{"text":"Couscous is not pasta Source: https://en.m.wikipedia.org/wiki/Couscous see \"Similar Foods\"","meta":{"section":"Cooking","utc":1513290925}} +{"text":"did some research. It has to do with the water content/remaining amount of buttermilk in the finished product. commercial (store bought) has a much lower water content (15ish percent), where with homemade butter it's hard to get anywhere near that level. Since water=breeding grounds for bacteria, homemade butter spoils quicker.","meta":{"section":"Cooking","utc":1531264422}} +{"text":"I have a couple of grocery stores near me, but nothing that specializes in seafood. I would have to go to Denver for that. I couldn't find any frozen crawdads or crab Neither could I find anything canned.","meta":{"section":"Cooking","utc":1537064684}} +{"text":"Brussel sprouts with burnt end leaves and a center that isn\u2019t mushy are crack","meta":{"section":"Cooking","utc":1545940658}} +{"text":"Yes! Black Coco powder had been heavily Dutched. Guittard has a black coco powder that is really good. (Although personally I like a this a bit better. It\u2019s a red Dutch coco powder that guittard makes. Allow me to introduce the OP to Claire from Bon App\u00e9tit, the most wonderful cooking person on the planet. (The internet loves her and Brad btw. And you will too!)","meta":{"section":"Cooking","utc":1551449455}} +{"text":"Oh god... I just wanted to say you suck... you suck so hard. I live in the desert and just paid $6 for what amounted to about 2 handfuls of blackberries.","meta":{"section":"Cooking","utc":"1339013684"}} +{"text":"Ours is about .2 acres roughly measuring with http://www.findlotsize.com/ (fairly accurate)","meta":{"section":"Cooking","utc":"1395948564"}} +{"text":"Tostadas! Black bean & corn salad Enfrijoladas","meta":{"section":"Cooking","utc":1556986222}} +{"text":"Bisque? Reddit has taught me that this will lead to a pants-shitting story. Looks good though!","meta":{"section":"Cooking","utc":"1340589911"}} +{"text":"Also, cow burps are what make up most of the methane (I believe?) not the farts. They have even started feeding cows a mixture of hay and seaweed that is supposed to help reduce this. Herd (pun intended) about it on NPR a few weeks ago.","meta":{"section":"Cooking","utc":1531028699}} +{"text":"Without knowing what you're doing (recipe, ingredients) its impossible to say.","meta":{"section":"Cooking","utc":"1422571867"}} +{"text":"A grill setting is usually just the top heating element, so the best thing you want to do is actually use both top and bottom heating elements with fan. For more delicate/light items (some pastries/desserts), don\u2019t use the fan. But if you\u2019re not sure, start without it and work your way to it. The reason a fan setting is usually lower is because the fan will circulate the heat and become hotter than if there wasn\u2019t a fan","meta":{"section":"Cooking","utc":1546922336}} +{"text":"I don't get why you're shitting on turkey and sides. I agree, you will have upset people if you really fuck with tradition! That said, you can certainly put a twist on things. Sous vide turkey breast is my favorite thing to sous vide. Take it out, smear it with pesto, wrap it in bacon or prosciutto and hit the broiler. Serve it with savory leek bread pudding. Green beans with romesco sauce. Grilled pears with thyme, blue cheese and roasted hazelnuts. Swiss chard gratin with gruyere and bread crumbs. Cranberry green apple and cardamom compote or gelee. Tarte tatin or pecan brittle with meringe quenelles. Maple macarons. Sweet potato creme brulee. You can make it fun and interesting whilst keeping the spirit without completely dumping tradition.","meta":{"section":"Cooking","utc":1473560805}} +{"text":"Currently dealing with this right now","meta":{"section":"Cooking","utc":1491669524}} +{"text":"Aged balsamic vinegar Spices and dried herbs Brick of aged Parmesan Cage free eggs Bottle of good quality Sherry or Marsala wine (get these in the specialty wine section, not at a grocery) Kerrygold butter Sea salt High quality coffee","meta":{"section":"Cooking","utc":1548622022}} +{"text":"Canned beets are really great","meta":{"section":"Cooking","utc":1557602472}} +{"text":"Had the same problem with ravioli attachment for my manual machine. Could make any pasta perfectly except ravioli. Now I just use the hand cut tools. So much simpler.","meta":{"section":"Cooking","utc":1552364618}} +{"text":"Discovered aglio e olio from Binging With Babish. It's become my go-to short notice meal because it's absolutely delicious, is quick to make, and I always have the ingredients on hand. That and a good caprese are two of my favorite simple dishes","meta":{"section":"Cooking","utc":1536436096}} +{"text":"We have the is problem in work (restaurant kitchens), just run the hot tap through it for a while on high pressure and the food and grease will just come out. Careful though, when the tap is hot enough to cut through the grease it's getting pretty hot.","meta":{"section":"Cooking","utc":"1438594852"}} +{"text":"> skordalia Never heard of it, and now I am dying for it. Thanks, Obama!","meta":{"section":"Cooking","utc":"1441083873"}} +{"text":"That's such a weird thing to say isn't it. So what if you cook alone.. people read alone, listen to music alone, paint alone etc.","meta":{"section":"Cooking","utc":1518426329}} +{"text":"Use the rpi and an old propane tank (the kind you see on the side of farm houses) to test your proof of concept at home. Then when you move to production you're gonna want something a bit more substantial than a pi, and a cooker bigger than a 55 gallon drum.","meta":{"section":"Cooking","utc":1560973494}} +{"text":"I will try this tonight, thanks. Edit, thank you very much, the chicken came out tender and delicious :)","meta":{"section":"Cooking","utc":1455020828}} +{"text":"sousvide.","meta":{"section":"Cooking","utc":1471298643}} +{"text":"Get a Crock-Pot if you want to, but please don't cook Mac and cheese and wings in it. I can't think of many things worse suited for a slow cooker.","meta":{"section":"Cooking","utc":1523723726}} +{"text":"I wasn't comparing garlic and potatoes. Also, it should be pretty self-evident I don't know the answer to the question I posted. So why are you asking me if the question I asked is right? Finally, if I don't ask, how do I learn? If you don't like the question then don't answer it. Nobody is forcing you to be here.","meta":{"section":"Cooking","utc":1489845352}} +{"text":"Agreed. Fried eggs are so fucking gross when they spill out all that egg juice","meta":{"section":"Cooking","utc":1545939966}} +{"text":"Did you let it come to room temperature, or is it still chilled?","meta":{"section":"Cooking","utc":"1385141385"}} +{"text":"Cannot stress this one enough actually. Love Proven\u00e7al cooking","meta":{"section":"Cooking","utc":1549154369}} +{"text":"Born in Wyoming. I would say a bison burger or anything to do with beef. A lot of people eat green chili religiously but that\u2019s more of a gift from New Mexico.","meta":{"section":"Cooking","utc":1563824648}} +{"text":"No kidding. What a terrible, terrible waste of a fantastic cut.","meta":{"section":"Cooking","utc":"1338834524"}} +{"text":"I\u2019ll try it with water next time, thank you! I also like to add some rice in a cheese cloth into the cholent a few hours after it roasts in the oven. I make sure to remove the bag before the rice becomes too mushy. Sometimes I fail at that last part.","meta":{"section":"Cooking","utc":1537144236}} +{"text":"This is what I would make: Country Fried Pork Chops with Cream Gravy (The recipe calls for Kitchen Boquet which is optional, and something I never use.) I don't have a frying pan big enough for 8 large pork chops, so I could fry them in two pans, but I might just bake the ones that did not fit using this recipe.","meta":{"section":"Cooking","utc":1540591859}} +{"text":"this is why you let things cool before putting it in the fridge.","meta":{"section":"Cooking","utc":"1379369232"}} +{"text":"For me since this is a stir fry (not baking) I'm not measuring anything. Assuming most of the seasoning like garlic, ginger etc is in the fry already; I take a ramekin, estimate how much sauce I think it needs to hold, and start adding things like mirin, soy sauce, siracha, sesame oil, (I like it more as a condiment) coconut milk.... My sauces are never exactly the same twice but they're always delicious cause it's not really an exact science. Just ask yourself if you were adding just soy sauce (for example) straight to the wok how much would I sprinkle in? That's how much you need in your sauce. PS: I stir fry most weekdays and the beauty is the absolute flexibility and delight in discovery. Cheers!","meta":{"section":"Cooking","utc":1497313849}} +{"text":"That looks so delicious that I'd eat some even though I just brushed my teeth for bed.","meta":{"section":"Cooking","utc":"1326690307"}} +{"text":"Live lobsters are Maine lobsters. Frozen lobster tail are large spiny lobsters (Australia usually). Completely different species. Spiny lobster is more like shrimp and not much lobster flavor IMHO. (However, my local Wegmans has been getting in a ton of Maine lobster tails recents so you need to look them over. I'd only get the Maine variety). There's NOTHING like a freshly boiled or steamed lobster with melted butter.","meta":{"section":"Cooking","utc":"1426988197"}} +{"text":"Not everyone agrees on taking the same road to get there that's my point! Not even doctors.","meta":{"section":"Cooking","utc":1530787025}} +{"text":"Hey don't worry, they manufacture enough cans for everyone!","meta":{"section":"Cooking","utc":"1418071214"}} +{"text":"Yup! You're not the first to mention this, I'm going to have to start digging!","meta":{"section":"Cooking","utc":1542298069}} +{"text":"Definitely chopped onions! Fresh ground pepper gives a good finishing touch too. Some fresh squeezed lime is excellent for some fresh acidity too!","meta":{"section":"Cooking","utc":1476899750}} +{"text":"Sounds like it's decided, then. Have fun! I'm sure it'll be great either way.","meta":{"section":"Cooking","utc":"1370466326"}} +{"text":"Holy Crap. I can't believe I've never thought to do this myself. I'm seriously considering getting out of bed and going to the grocery store at 3am so I can try it right now.","meta":{"section":"Cooking","utc":"1410683649"}} +{"text":"There's no difference in the two sides of aluminum foil so you know.","meta":{"section":"Cooking","utc":"1434289837"}} +{"text":"You should check it out. Great cooking tool. You can do eggs or sponge cake perfectly in a really short time. So retro, too. It's like an even hipper sous vide.","meta":{"section":"Cooking","utc":"1447950333"}} +{"text":"I love slab bacon. Here's what I usually do with it Beans, Bacon and Chipotle","meta":{"section":"Cooking","utc":"1441404339"}} +{"text":"> those wooden handles hold a lot of love. That I understand very well. I have a couple of things from my own great grandmothers, the women who came over on the boat around the turn of the last century. They are sturdy, well worn and treasured. It's funny you mentioned maple handles. I have a single slab maple cutting board from Grandma Ida that I use everyday","meta":{"section":"Cooking","utc":1456407131}} +{"text":"Baked; put in casserole pan with veggies and 1/4 cup wine, brush with butter and season, bake at 425F for 60-75 min. Boil for 20 minutes, debone/shred and add to any Mexican-style soup, taco soup is pretty quick and easy. Or use shredded meat for burritos (with beans/rice, veggies, cheese etc.) and freeze for quick meals later. All those bones and connective tissue left from deboning the meat can make soup stock. There are plenty of tips and methods online, most simply you boil them for a minimum of 3 hours (with vegetable scraps if you want, I like 6-7 hours and refrigerate to skim the fat off later), strain, and use for soup or to add savory juice to dishes. I also keep some deboned meat in the freezer, good for adding (with soup stock) to stir-fry or a rice pilaf. *(I do a lot of food prep when it's cool so meals are easy later)","meta":{"section":"Cooking","utc":1534985023}} +{"text":"I just had this realization myself last week.","meta":{"section":"Cooking","utc":1549515171}} +{"text":"Potato salad","meta":{"section":"Cooking","utc":1541803692}} +{"text":"Is it impossible to cook a steak with olive oil?","meta":{"section":"Cooking","utc":1531453016}} +{"text":"Sounds like OP is talking about the jars with cubes of fermented tofu inside","meta":{"section":"Cooking","utc":1485741299}} +{"text":"I love the flavor of mint and I can't wait to cook my rice in mint green tea. Thank you!","meta":{"section":"Cooking","utc":1517757270}} +{"text":"Tabasco brand soy sauce is my favorite.","meta":{"section":"Cooking","utc":1459651999}} +{"text":"Start hiding the peas in mashed potatoes \u00af\\_(\u30c4)_/\u00af? Try roasting the veggies in the oven on a sheet pan. Spruce them up with various spices. Make one pot meals with veggies. Japanese curry uses carrots. Beef bourguignon has veggies in. Many stews call for veggies. Make a quiche with ham, cheese and cauliflower crust. Or a pizza with it.","meta":{"section":"Cooking","utc":1539136964}} +{"text":"If she likes being healthy, I'd recommend something simple (as you'd probably want to avoid heavy sauces or salty marinades and the like), like a lemon and rosemary chicken or salmon with a veggie on the side like garlic green beans or broccoli. For the meat, just put it in the oven and put some lemon slices and rosemary on top while it cooks (if you go with salmon, wrap the whole thing in tin foil while it cooks), salt and pepper them beforehand. Toss the veg with some olive oil, salt, pepper, and garlic, and stick them in the oven with the meat (if on a separate rack, put the veg above the meat, for health/sanitary reasons). This meal is super tasty, flavorful, healthy, and easy. Pairs well with white wine, if you're into that.","meta":{"section":"Cooking","utc":1500508232}} +{"text":"No idea, you could see if Consumer Reports has reviewed any.","meta":{"section":"Cooking","utc":"1412960855"}} +{"text":"I would be curious to try this, but that's alot of ingredients and some of them I wouldn't even know where to find","meta":{"section":"Cooking","utc":"1402534826"}} +{"text":"Are you trying to sidestep your boss?","meta":{"section":"Cooking","utc":1475583160}} +{"text":"Very informative. Thank you so much!","meta":{"section":"Cooking","utc":1559686700}} +{"text":"They taste good. It makes me feel better about killing the","meta":{"section":"Cooking","utc":1540670430}} +{"text":"as long as the content inside the can did not make contact with the outside then u are safe to go, canned food usually stays good for much longer time than u can imagine as long as the can is still intact with no dents or rust eating from outside to the inside. dents iare very dangerous as they break the inner surface of the can, breaking the galvanization that kinda insulates the material the can was made from (usually tin) to react with the food inside, resulting spoilage, possibility of heavy metal residue in the food inside and thus not safe for consumption. same goes with rust too, if its superficial then u are ok. if its digging deep to the tin then u should throw that away. just try to stick to the three things mentioned before.","meta":{"section":"Cooking","utc":1538680504}} +{"text":"It's the perfect time to make aged eggnog that'll be ready for Christmas, and the recipe calls for 12 egg yolks! It was meant to be! Alton Brown's Aged Eggnog Recipe","meta":{"section":"Cooking","utc":1534345052}} +{"text":"my favorite way to make them is using strictly gold potatoes, butter, heavy cream. boil your potatoes until they are soft enough to mash, remove from water, cut into smaller lumps, thrown back in a saucepan or a bigger pot if you need on about medium-low heat, then add about 1/4 of a stick of butter for every 2-3 yukon gold potatoes you've got. gently mash them up with a wooden spoon- i like them a little chunky/rough still. as the butter is melting, add in a little chopped cilantro, or chives, or green onions- whatever you like. add some kosher salt at this point. also add a few tablespoons or glugs of heavy cream. just kinda let them warm up and mash them a bit with a big wooden spoon until they are a consistency that you like.","meta":{"section":"Cooking","utc":1511399574}} +{"text":"rojoes are made from the pig leg and belly , u would need around 700g of it for this recipe, its suposed to be cut in squares with some fat on it , anyways , marinate the meat with 3 garlic cloves sliced, 2 soup spoons of normal paprika powder, 1.5 dl of white wine, 1 bayleaf , after 2 hours of marinated, grab a pot and add there 2 soup spoons of olive oil and pork grease, let it all melt and get hot, add the meat and let it cook for around 10 minutes, afterwards add the marinade for 35 minutes until the sauce is thick enough and the meat is cooked through , serve with fried squares of potato with no skin, just cut potatoes into small squares, much smaller then meat squares so it cooks faster aswell, and serve with minced pickles ( carrot, cauliflower, cucumber and onion mix)","meta":{"section":"Cooking","utc":1529389787}} +{"text":"Your mom dresses you funny and no one likes you.","meta":{"section":"Cooking","utc":"1353023953"}} +{"text":"Great restaurants make the dressing every day, or even per order. It is really easy, but not something you want sitting around as the ingredients can produce salmonella.","meta":{"section":"Cooking","utc":1453843416}} +{"text":"Be careful when cooking the ghost peppers at home. Have good ventilation. TRUST ME! I tried one for the first time yesterday, my asshole has been angry at me ever since. But you can make some nice chilli relish for burritos if you fancy taking the time to cook them up with vinegar and sugar and tomato puree then let them sit for a few weeks then cook them up with a bit more fresh chillis when you serve it.","meta":{"section":"Cooking","utc":"1414448535"}} +{"text":"probably because they are rarely used in restaurants and they dont do things they arent comfortable with or havent repeated a millions times over","meta":{"section":"Cooking","utc":1477671202}} +{"text":"Those flavors are far from analogous. Not that a stock with lemongrass would be incompatible with SE Asian cookery, but it's hardly a substitute for celery.","meta":{"section":"Cooking","utc":1521349495}} +{"text":"The truth is the longer you cool the herbs, the more they contribute to the *flavor;* adding herbs closer to the end of the cooking will contribute more to the *aroma.* I usually add at the beginning for pho (I think this is the traditional way), but really you could experiment to try to find a nice balance!","meta":{"section":"Cooking","utc":"1367214992"}} +{"text":"what type sauce","meta":{"section":"Cooking","utc":1563482049}} +{"text":"Take it up to at least 190 internal, slowly. And ditch the slow cooker next time, use the oven at 225 so the seasoning stays on and you will get a bark. Use a roasting pan with a rack so the grease drips away.","meta":{"section":"Cooking","utc":1460920030}} +{"text":"I like this idea alot. I would definitely participate. I think it gives people enough time, especially those of us who work during the day. But would that much time be too much?","meta":{"section":"Cooking","utc":1450554892}} +{"text":"rare i would prefer just a tiny bit more done, med rare, for me. you got a nice sear, extra point for that","meta":{"section":"Cooking","utc":1528138936}} +{"text":"Because their honey barbecue sauce tastes amazing.","meta":{"section":"Cooking","utc":"1413653381"}} +{"text":"Baked Potato. I can't ever seem to wait long enough.","meta":{"section":"Cooking","utc":"1340202288"}} +{"text":"I make it on oats and milk and will stir in a little cream and a good spoonful of brown sugar.","meta":{"section":"Cooking","utc":1486728939}} +{"text":"1 part brown stock and 1 part sauce espagnole, reduced by half is a 'classic demi'. It's not quite the same, but it works. Also you can reduce beef stock down for a beef demi, or reduce chicken stock for Glace due vollaile. Vollaile won't have the same richness as veal or beef demi, but it's still pretty good. Depends on what you are pairing with though. That said, what do you need the demi for?","meta":{"section":"Cooking","utc":"1339555735"}} +{"text":"Duck eggs are great! Awesome you found them! Strange is fairly subjective - I like cheek and tongue meat, some find that strange but I don\u2019t. Um tripe I\u2019ve used before but don\u2019t particularly care for it.","meta":{"section":"Cooking","utc":1552757289}} +{"text":"12 inch cast iron skillet","meta":{"section":"Cooking","utc":1488206198}} +{"text":"All too true","meta":{"section":"Cooking","utc":"1357803947"}} +{"text":"It's amazing how many recipes go to 30 minutes when you have a team of cooks to do your mise en place.","meta":{"section":"Cooking","utc":1562807233}} +{"text":"Kosher in everything. When I need finer salt I just put it in a grinder.","meta":{"section":"Cooking","utc":"1378322187"}} +{"text":"I forgive you my child/mom.","meta":{"section":"Cooking","utc":1532003485}} +{"text":"Thumbnail depth seems like bit too much water but different types and even brands of rice absorb different amounts of water so its a little trial and error. That said, I've never gone wrong using the same method but using the index fingernail as a guide.","meta":{"section":"Cooking","utc":"1384306141"}} +{"text":"Rosemary, mushrooms and a wine sauce.","meta":{"section":"Cooking","utc":"1443316433"}} +{"text":"Eating freshwater fish raw is not generally advisable due to the significantly higher rate of parasitism in such environments. I wouldn't make a habit of it.","meta":{"section":"Cooking","utc":1471111809}} +{"text":"Everything, apart from desi style indian curries. Otherwise my Mom will burn anything, given the chance.","meta":{"section":"Cooking","utc":1563270767}} +{"text":"Tridents load a huge food/stores module, already all packed. They have considerably more room to store stuff than fast attack. There was always awkward time when we would do 90 day food load out & there's #10 cans all over the deck in berthing areas. \"Walking on cans,\" full load out. We did this a few times... and by nature of where things are, you may end up eating a whole lot of canned green beans until they're moved out of the berthing areas to make room :) Ohio class never have to get to that level of food storage that I've ever heard.","meta":{"section":"Cooking","utc":"1444253968"}} +{"text":"I don't think self-rising flour exists outside of the US, so if a recipe uses self rising flour, I'll use a different one, because I have no idea how much baking soda/baking powder is in self-rising flour","meta":{"section":"Cooking","utc":1542274521}} +{"text":"What do YOU consider easy? I consider sous vide to be brainless as a cooking method, but some people think it is more complex than linear algebra (and for the life of me, I dont know why). That said, a sous vide ribeye with blue cheese butter with bacon sauteed asparugus and smashed fingerling potatoes is hard to beat for an awesome weekday meal. Can be done in less than an hour and not a lot of clean up afterwards.","meta":{"section":"Cooking","utc":1529983609}} +{"text":"I'm of the opinion that unless you are dealing with a completely raw, virgin pan, you don't need to engage in a separate seasoning process. Just use lots of oil when you cook with it, clean it right away after, dry it well, then rub a touch of vegetable oil into it before you put it away.","meta":{"section":"Cooking","utc":"1365026514"}} +{"text":"*Mosquito Burgers** &nbsp; Ingredients * Large skillet (10 inch or greater, preferably cast iron) * Choice of oil * Optional: Seasonings (such as salt, pepper, garlic powder) &nbsp; Preparation (5-30 minutes) * Generously oil all inner surfaces of skillet * Go to location of many mosquitoes * Hold skillet with one or two hands and swing in area of many mosquitoes * Mosquitoes will get stuck to pan due to oil * Continue until there is at least a one-mosquito deep layer covering the entire pan &nbsp; Cooking (5-10 minutes) * With hands or a rubber scrapper, guide the stuck mosquitoes into a patty shape at the center of the pan * Cook over medium heat until slightly crispy on outside, flipping burger to cook evenly * Optional: season patty with preferred seasons after cooking complete &nbsp; Serving * Serve with side of fresh fruits (chom chom or sapodilla), vegetables (shorkortoh - yorkortohor), or for artsy juxtaposition, on an American hamburger bun","meta":{"section":"Cooking","utc":1501798173}} +{"text":"totally appreciate your contribution but what eventually got you the upvote was your user name! :)","meta":{"section":"Cooking","utc":1558102856}} +{"text":"No. No, no, no, no. That thing will only ever mangle a blade. It won't help it. Check out the Spyderco Sharpmaker. I just got the chance to use one today, and my knives are sharp enough to be considered Vorpals. Ease is a relative term. And some tasks, relatively speaking, aren't as easy as we'd like them to be because the ease of them comes with practice and skill. Cases in point: handwriting, wet shaving, woodworking and cooking.","meta":{"section":"Cooking","utc":1459834573}} +{"text":"Not sure why, but your comment came as a reply to my comment. Going back to the thread; I see you were talking to the person above you-not me. I just feel Cream of mushroom has a synthetic taste I hate.","meta":{"section":"Cooking","utc":"1345467926"}} +{"text":"All Clad gets REALLY high praises my America's Test Kitchen. I have a nonstick All Clad pan... But I find their nonstick coating is a bit cheap so I'm not super thrilled... I suspect it will flake off in the future. All their episodes are on YouTube. They purchase lots of stuff and review them all against each other. They do a lot of cooking on the show so they really get to use the crap out of the equipment. It's a rabbit hole though... Once you start watching you can't stop.","meta":{"section":"Cooking","utc":1553871528}} +{"text":"A few table spoons of rice added to your favorite recipe, cooked until soft then the whole soup blended will make the soup like velvet without the \"heaviness\" of creme.","meta":{"section":"Cooking","utc":"1415728210"}} +{"text":"My favorite Uncle that's not really my Uncle.","meta":{"section":"Cooking","utc":1527993538}} +{"text":"How many quarts of what?!","meta":{"section":"Cooking","utc":"1333248559"}} +{"text":"Use it with the same level of risk you would use salt in a dish.","meta":{"section":"Cooking","utc":1552325659}} +{"text":"Basic chicken stock: * Heat some oil in your pot * Toss in some minced garlic and ginger, cook until the kitchen smells amazing * Throw in some roughly chopped onions, carrots, and celery (aka, a mirepoix. About as much onion as the carrots and celery combined, although I like to go easy on the carrots) * Cook until onions are translucent * Throw in chicken bones and/or meat (I actually prefer throwing in skin too if possible), cover with water * Add salt and pepper to taste * Simmer, simmer, simmer. IMO, the longer you simmer, the fewer carrots you need to put in. Too much and it starts extracting too much of the sweetness from the carrots. * Strain out the chunks And... that's it. This is some amazing stuff.","meta":{"section":"Cooking","utc":"1379509872"}} +{"text":"The smoke-point of peanut oil is 430f or something like that. it's relatively high...high enough to sear without smoking. Next time you need to modulate the heat a little better. To answer your question about hos restaurants deal with this, they have industrial hood vents that will produce a negative air flow ... it will more than clear the smoke.","meta":{"section":"Cooking","utc":"1443543208"}} +{"text":"Since it seems like you don't like savory dishes involving sticky rice, maybe try a desert? http://m.allrecipes.com/recipe/150313/thai-sweet-sticky-rice-with-mango-khao-neeo-mamuang Or you could also have it milled into flour and have fun with making your own noodles. Playing with acid-starch ratios is super fun when making noodles.","meta":{"section":"Cooking","utc":"1408358646"}} +{"text":"We replaced ours a few years ago. It has a head nozzle that can be drawn out to reach odd pan and bowl angles. We made sure our nozzle unit had a magnetic closure, that's one of its best feature. It's standard on full flow or spray on the nozzle.","meta":{"section":"Cooking","utc":"1394237216"}} +{"text":"no u","meta":{"section":"Cooking","utc":"1336493110"}} +{"text":"veggie fritters? A little flour and water (I use egg but you said vegan) to stick the veggies together. Fry in oil.","meta":{"section":"Cooking","utc":"1350496431"}} +{"text":"Agreed on this rec! First of all, wishing you and you\u2019re SO all the best on this road. Secondly, this could be something you can together so she still feels like she is contributing- especially if she enjoys cooking. The absolute best part of these recipes is the intro. They talk about how the dish is traditionally made and common pitfalls. Then they walk through how they troubleshoot each issue- if a fix that makes it taste slightly better is too time consuming to justify it- they tell you! They make all the mistakes, tell you what they are, and coach you on how to make your best dish. I now consider myself a very capable cook and this series is what got me there. The New Best Recipe is a great place to start. Best of luck, OP! (America\u2019s Test Kitchen and Cook\u2019s Illustrated are the name brands of this series)","meta":{"section":"Cooking","utc":1541473095}} +{"text":"If you eat vast quantities of it, or maybe if you're unusually sensitive to that ingredient, it might hurt you. An average person eating an average portion won't be noticeably affected.","meta":{"section":"Cooking","utc":"1406851105"}} +{"text":"It's a bit funny, I call myself an artisan cheese maker now, because its become apparent that making cheese is something of skill. I'm sure I would have learned much faster if I knew someone else who had made it before, but this was me just screwing around in the kitchen many nights. Thank you!","meta":{"section":"Cooking","utc":"1356219273"}} +{"text":"What about another sandwich? Like a hot roast beef/roast pork?","meta":{"section":"Cooking","utc":1563807278}} +{"text":"I never made pizza at home until Serious Eats convinced me to give it a try. Their method of using a cast iron skillet convinced me I could bake a decent pizza with a home oven, and their Basic New York-Style Pizza Dough Recipe intrigued me enough that I decided to try it. This article explains why cold proofing in the fridge (for minimum of one day, and up to five) produces a better crust. This recipe also uses a food processor to get a crust like they have in NY style pizzarias. The recipe calls for cold proofing the dough in the fridge, then letting it rest at room temperature for 2 hours before using.","meta":{"section":"Cooking","utc":1561881161}} +{"text":"naw, caramelizing onions is a low and slow thing. Doing the \"slightly burn then deglaze\" thing over and over makes bitter butthole onions instead of deliciously sweet onions.","meta":{"section":"Cooking","utc":1451378555}} +{"text":"mmmm","meta":{"section":"Cooking","utc":"1347056499"}} +{"text":"I just meant if you ever wanted to recreate it for yourself. :-)","meta":{"section":"Cooking","utc":"1328115618"}} +{"text":"I'm pretty good about it, not because I'm that concerned about the germs, but because I don't want to have to clean up smears of meat juice later on. I prep veg before meat whenever possible, and will at least rinse my hands after handling meat before I go touching pot handles, lids, stove controls ect. Definitely more careful with chicken than most other meats. Pretty good about fish too, but more to avoid a fishy smelling kitchen than sanitary concerns. Pork (in these post-trichinosis scare days) and beef I don't worry too much about.","meta":{"section":"Cooking","utc":1505947271}} +{"text":"Awesome thanks friend. The ones pictured are a bit fancier looking but that's probably what I'm after.","meta":{"section":"Cooking","utc":1510196210}} +{"text":"Home cook too. People like to eat what I cook (because of the flavour, not because they are happy enough that someone else is doing it). Two things helped me: - get out of your comfort zone. If you always cook for small parties (2 to 6 people), invite 10, to 20 people. This increases the pressure and ultimately you rise to the occasion. This gives you a glimpse of what you have in a professional kitchen (customer satisfaction, logistics, long hours, even though the real McCoy is 1000000 times the pressure). If you always do savoury dishes, practice some deserts. Bakery and pastry are much less forgiving. If you do both already, cocktails ! Use \"weird\" ingredients etc... - never stay on a failure. If you mess up something (happens to everyone), do it again and again (maybe not in a row). Also like many people here I also spend time researching things and try to get to know the ingredients. Gardening (even small scale on a balcony) teaches you a lot about ripeness, the \"real\" flavour and scent, the time of year when things are in season etc... HTH.","meta":{"section":"Cooking","utc":1543425527}} +{"text":"No one said ratatouille yet so ill add that, if you take the time to layer it nicely its a real show stopper.","meta":{"section":"Cooking","utc":1485551422}} +{"text":"Ehermagerd, diarbeders. ...still doing it. Well, with the next batch. The last one sat on the counter for a while, and I tossed it yesterday, but there was one hell of a lot of cookie crumbles in ice cream the past couple of weeks.","meta":{"section":"Cooking","utc":"1343330141"}} +{"text":"https://youtu.be/uPqzY8rZLZM","meta":{"section":"Cooking","utc":1556933726}} +{"text":"Ah yeah now I get it, I read over your replies and was confused as fuck, so you're a Maltese American from the American South. Take it easy :)","meta":{"section":"Cooking","utc":1557584764}} +{"text":"Venison. \u201cGamey\u201d means poorly cooked meat in my mind now.","meta":{"section":"Cooking","utc":1546370584}} +{"text":"Thats be perfect on the integrated griddle!","meta":{"section":"Cooking","utc":1547520188}} +{"text":"Those children are usually put on that diet because a doctor has instructed the parents to put them on the diet. There is a big difference in a fad diet for weight loss, and a diet designed as a medical intervention/treatment for a serious condition.","meta":{"section":"Cooking","utc":"1376025439"}} +{"text":"I use heated mag stir plates all the time they are awesome until you short out the motor with a cascade of hot wort... But yeah a gas range is basically a bunsen burner.","meta":{"section":"Cooking","utc":1514916868}} +{"text":"That sounds delicious!","meta":{"section":"Cooking","utc":1542489238}} +{"text":"You are definitely not wrong. To each their own but for my purposes, it is completely backwards thinking to buy a chicken and make stock out of it and to save the chicken for chicken salad. The chicken is the good part not the leftovers. Eat that chicken however it makes sense to you and save the bones and anything else (skin, connective tissue) to make stock later. Same goes for veggies... these people on the food network make stock on TV out of whole veggies. Just use the carrots and celery and throw the odds and ends in the stock pot. (I freeze mine until I have enough) Who cares if I don't have the right ratios? It's for my family not a restaurant critic.","meta":{"section":"Cooking","utc":"1381784116"}} +{"text":"We like to grill them naked (but with seasoning), toss them with the sauce once they are done, then toss them back on the grill for a couple of minutes to make the sauce gooey. Yum!","meta":{"section":"Cooking","utc":"1435419706"}} +{"text":"I'm talking about this kind of non-slip liner. It comes in a sheet. You can just cut out a piece and use it under the cutting board. Or at least that is what I do. You can use anything that is anti-slip.","meta":{"section":"Cooking","utc":1544122743}} +{"text":"Uggghhh. That honestly sounds so decadent. Also, are you Aussie? I agree it's brekkie and not breaky.","meta":{"section":"Cooking","utc":1560434056}} +{"text":"my main issue with subbing bacon for pork belly in any recipe is that the former is smoked, sometimes heavily, and that affects the taste of the dish. Pancetta would be a better choice. As for braising liquid, go for dashi stock... and try to find the meatiest bacon you can. Some brands can be super fatty.","meta":{"section":"Cooking","utc":1552240168}} +{"text":"Mm involuntary drool. This is how I like it too. Or sometimes I blanche it and dip it in a Korean hot sauce","meta":{"section":"Cooking","utc":1457584069}} +{"text":"We just use individual knife safes that fit the blade. You can get them pretty cheap at a restaurant supply place. One of our drawers has all the knives and I don't care that they're all jumbled up - all the blades are covered.","meta":{"section":"Cooking","utc":1509937314}} +{"text":"Umm, we've stock cubes that we mix with boiling water ?","meta":{"section":"Cooking","utc":"1422912824"}} +{"text":"Google the product name areogarden","meta":{"section":"Cooking","utc":1486659742}} +{"text":"Meal - I suspect either the Quay in Sydney, Aus or L'enclume in the Lake District, UK: in the region of \u00a3250/head taster menu + wine pairing. Individual dish: probably pasta with black truffles in Harry's Bar, Venice. Something ludicrious like 70 euros (felt expensive partly b/c we'd been eating super cheap truffles in Croatia just the day before!). Worth it though. Individual item: probably cheating, because it's alcohol, but I accidentally spent $100 on a litre of limited edition Mikkeller beer. One of those didn't-think-to-ask-the-price-its-only-beer oops too-embarassed-to-back-out moments. It was delicious though.","meta":{"section":"Cooking","utc":1515235517}} +{"text":"You can parcook and freeze mushrooms in a vacuum pack, if not just ziplock bag with as much air squeezed out as possible.. Or make jams with other things like onions, or pickle it","meta":{"section":"Cooking","utc":1468882590}} +{"text":"Fuck you, like a boss.","meta":{"section":"Cooking","utc":"1329913285"}} +{"text":"Did one of these in college. The best thing you can do for yourself is to rent a propane griddle like this: http://qualityrental.com/flat-top-griddle-rental You want the surface area that allows you to crank out quantity. From there, some good sterno chaffing dishes will keep everything warm.","meta":{"section":"Cooking","utc":1468338840}} +{"text":"Love this!! I'm constantly plugging recipes from these sites into MyFitnessPal to see if they'll fit in my 1200-calorie day. Now I can check your site instead! Bookmarked.","meta":{"section":"Cooking","utc":1490151005}} +{"text":"Corn too! Put the butter in with it and it will work its way into every single nook and cranny.... mmmmm","meta":{"section":"Cooking","utc":1476323624}} +{"text":"The convection is going to distribute the heat around, through the whole oven. Generally speaking this results in faster cooking, because it constantly brings new hot air into contact with the food. In the broiling scenario, it's blowing the concentrated heat from the top all through the oven. If all you want is to cook the top, convection kind of goes against your purpose... But it also prevents hot spots so you get a more even cook on top, and will also cook the bottom a bit which usually isn't a bad thing. That's why it took longer, the concentrated top heat was being blown all around. But it made the whole top melt evenly instead of having stripes of brown and stripes of underdone.. You could then the pie to prevent that, or use convection and accept the longer time.","meta":{"section":"Cooking","utc":1552141162}} +{"text":"Pad krapao, Thai basil mince stir-fry (sub commonly used pork for beef mince) http://shesimmers.com/2012/05/pad-ka-prao-%E0%B8%9C%E0%B8%B1%E0%B8%94%E0%B8%81%E0%B8%B0%E0%B9%80%E0%B8%9E%E0%B8%A3%E0%B8%B2.html \"Chinese spaghetti\" https://thewoksoflife.com/chinese-spaghetti-bolognese/ Jamaican beef patties https://www.africanbites.com/jamaican-meat-piejamaican-meat-patty/","meta":{"section":"Cooking","utc":1559279605}} +{"text":"What is it supposed to taste like if it\u2019s done right? So I know what to expect. I followed Binging with Babish\u2019s recipe and I doubled on the ingredients because I ended up cooking more pasta than the required amount.","meta":{"section":"Cooking","utc":1516151302}} +{"text":"Oh man, be careful! When you're cooking for 100+ people (even if you're giving it away for free) you have to be *really* careful regarding food safety... One person get's sick and you have a law suit on your hands. I wish it wasn't like that, but it is...","meta":{"section":"Cooking","utc":"1336626139"}} +{"text":"Dating men who drank whiskey got me to appreciate the taste. Now my favorite cocktail is an Old Fashioned and I appreciate sipping on a good and strong scotch or bourbon.","meta":{"section":"Cooking","utc":1518911758}} +{"text":"Like others have said, there's an interplay with acid/bitterness and richness/sugar. So if something is too sweet or hearty, add something acidic. If it is too bitter/sour, add some sweetness. To balance it all out. Same concept as a simple cocktail: booze, lemon juice, simple syrup.","meta":{"section":"Cooking","utc":1506693922}} +{"text":"Buttuh, lots of garlic powder, a bunch of minced garlic, dried basil and oregano and a dash of cayenne. Melt, stir, spread on bread then bake for a couple minutes to toast the bread and soak up the goodness","meta":{"section":"Cooking","utc":1488417122}} +{"text":"I drizzle some soy sauce on the egg when I do this.","meta":{"section":"Cooking","utc":"1416769726"}} +{"text":"I have never seen spinach casserole at a hotel breakfast buffet. I like that idea a lot.","meta":{"section":"Cooking","utc":1496551342}} +{"text":"I\u2019m looking into getting one but I can decide whether to get enameled or not. Some people say the enamel will chip and crack after regular use (I\u2019m looking at the ones in the $60ish range). Some say the plain, uncoated ones are more durable but less versatile. Any thoughts?","meta":{"section":"Cooking","utc":1500739104}} +{"text":"Roast it. Roasted garlic mashed potatoes are the best.","meta":{"section":"Cooking","utc":"1448222131"}} +{"text":"\"n\" is typically used to indicate natural numbers, so yes, n is an integer.","meta":{"section":"Cooking","utc":1465414716}} +{"text":"Don't know about aussie delivery, but just a brief LMGTFY shows amazon, a site called myspicesage and others stock it. The prices are roughly the same. Thanks for the reminder, however. I just bought a small package from that second site (they toss in 6 free vanilla beans with a $20 order) for mother's day.","meta":{"section":"Cooking","utc":"1430746287"}} +{"text":"Check out the cooks illustrated cheat for pho. Tried it and it's good without all the oxtail details","meta":{"section":"Cooking","utc":"1424400571"}} +{"text":"Im not sure, although Ill check if I have any steel racks. If I may ask, whats the ratio of water to mochiko dough, usually? P.S.: what is the benefit of using a steamer over directly placing the dough into the pot? Thank you!","meta":{"section":"Cooking","utc":1545437667}} +{"text":"Raw pork us not not ham. Hams and salami and charcuterie meats are preserved meats. If you say you left out raw beef for weeks in room temp, you can't come back later and say \"oh, i meant beef jerky\".","meta":{"section":"Cooking","utc":1513882074}} +{"text":"Using the \"finger hole through the center of the patty\" helps in keeping the shape of the burger. Specifically, this keeps the burger from cooking itself into a \"ball\" rather than a \"patty\". Even still, I like to form my patties a bit thinner and wider than the size of what I want the finished product to be, as shrinkage is inevitable. Start with a warm pan and use a medium sized flame. No extra oil/butter is necessary. Try to move the burger as little as possible while cooking. You should aim for flipping it only once. Never press the top of the burger. Use a thermometer to tell you when the meat is cooked to your liking. I go medium-well for ground beef. I throw the cheese on after I remove the burgers from the pan. Residual heat should melt the cheese, and this prevents cheese from burning onto the pan. I also cook onions in some of the remaining grease/burger bits in the same pan while the cheese is melting/meat is resting. Toast your buns for extra goodness. Edit: I missed a letter","meta":{"section":"Cooking","utc":"1399566231"}} +{"text":"TAKE CARE OF IT! Getting the most out of it means having it for a long time. The first thing that will break is probably the speed knob, so be careful when you store it that its not getting smashed, or wet when you clean it. I had to use a broken one at work for 6 months, and when we got a new one I screamed in joy.","meta":{"section":"Cooking","utc":"1356678455"}} +{"text":"I just got banned for making a comment (literally one comment) in a thread about Serious Eats (I said that if they're filtering any posts or mentions of Serious Eats then it is, in effect, a ban on Serious Eats). Then I got a message that I was banned from r/food . So I messaged the mods to ask why I was banned and just got a message that I've been muted from contacting the mods for 72 hours. What the fuck is happening over there?","meta":{"section":"Cooking","utc":1461634658}} +{"text":"Neighborhood butcher has a 'mystery 12pack' of brauts they sell with random ones they make. The Philly cheese steak and bloody Mary ones are delicious.","meta":{"section":"Cooking","utc":1484720059}} +{"text":"Oh okay.","meta":{"section":"Cooking","utc":1507067811}} +{"text":"> Use a cooked recipe like Alton Brown's[1] rather than a no-cook recipe. Makes for better ice cream. This is arguable. Not everyone likes custard ice cream over Philadelphia style. It's more a difference in taste rather than one being objectively superior. That being said, the custard style I think is probably what more people are going to find familiar.","meta":{"section":"Cooking","utc":"1403039206"}} +{"text":"Thanks for the cookbook rec. Amazingly, our library system has a copy and I've already put it on hold.","meta":{"section":"Cooking","utc":1459606465}} +{"text":"Try 1 teaspoon of tapioca flour dispersed in a teaspoon of cold water per cup of liquid to give body and mouthfeel after heating. Gelatin has to be soaked before adding it to a dish and then heated to dissolve. Doesn't thicken noticeably but contributes unctuous mouthfeel. Gelatin is made by extracting and 'melting' collagen from pork skins and animal bones.","meta":{"section":"Cooking","utc":1562601365}} +{"text":"I\u2019ve always just assumed that the quantity of tomatoes I want wouldn\u2019t match the quantity of tomatoes I could grow and seasonality. I like tomatoes a lot, and not sure what to do between growing periods except not eat tomatoes, but why would I do that?","meta":{"section":"Cooking","utc":1514732217}} +{"text":"Texas irl","meta":{"section":"Cooking","utc":1553789181}} +{"text":"now im unsure if you knew i was being ironic or actually think im racist.","meta":{"section":"Cooking","utc":"1328065018"}} +{"text":"Wheat bread, cream cheese, tomato, avocado, sprouts, pepper jack cheese, fresh cracked pepper. Yum!","meta":{"section":"Cooking","utc":"1383155219"}} +{"text":"I think you want a specific part of the pork butt. The muscle that is connected to the blade bone has less connective tissue and is more tender than the rest of the shoulder.","meta":{"section":"Cooking","utc":1557426317}} +{"text":"We don't do sweet breakfasts in Turkey except some honey or jam. Me personally always go for a savory main dish like omlette, french fries or sausages. Always accompany with cheese, tomatoes and olives which are the holy Trinity of Turkish breakfast.","meta":{"section":"Cooking","utc":1561248007}} +{"text":"A good knife is a dream. Good luck on your cooking journey!","meta":{"section":"Cooking","utc":1541217082}} +{"text":"1) Beer can chicken 2) Spatchcocked roast chicken - looks fancy, less roast time than leaving the chicken whole.","meta":{"section":"Cooking","utc":1542529735}} +{"text":"What's your eggnog snickerdoodle recipe? My sister made eggnog cookies a few years ago and they were awesome, but she lost the recipe. I've tried out a few I've found online and so far they've all been a bit disappointing.","meta":{"section":"Cooking","utc":1481048089}} +{"text":"I love to add a sprinkle of cinnamon when I make puttanesca","meta":{"section":"Cooking","utc":1541411051}} +{"text":"My understanding of rare/medium rare/medium etc is that it's defined by internal temperature.","meta":{"section":"Cooking","utc":"1363661761"}} +{"text":"What's the difference?","meta":{"section":"Cooking","utc":1461503831}} +{"text":"> Definitely I think that requires trying it","meta":{"section":"Cooking","utc":1530974612}} +{"text":"Since frozen squash - cooked or not - is rather disgusting IMO, I would puree it and use it as a thickener for a soup.","meta":{"section":"Cooking","utc":"1443579743"}} +{"text":"Seriously! I hate how all of the flour tortillas in the grocery store are now that Extra Soft bullshit. They\u2019re basically round bread. The only time I can find something semi decent is if I buy organic flour tortillas for some reason... maybe whatever chemical they use to the get them fluffy isn\u2019t organic? I don\u2019t know.","meta":{"section":"Cooking","utc":1515957781}} +{"text":"Add some ham and make the bread French toast and I'm on it.","meta":{"section":"Cooking","utc":1543122616}} +{"text":"That actually makes a lot more sense than the microwave thing. Anyone who sweats knows that evaporative cooling works, but you can't remove microwave radiation with a fan. Gotta rinse it in naptha and acetylene, then heat to 180C for 7 minutes.","meta":{"section":"Cooking","utc":1529112180}} +{"text":"way to long and repetitive","meta":{"section":"Cooking","utc":1493670115}} +{"text":"Ah, no it isn't. BUT I FOUND IT ON THE NET! http://www.goingwithmygut.com/going_with_my_gut/2010/03/grandmas-ang-chow-foochow-red-rice-wine.html here you go :D but my mom doesn't use any herbs, and she uses a porcelain pot","meta":{"section":"Cooking","utc":1522231564}} +{"text":"Is this for a get together on Monday or Sunday? If it is tomorrow (or you are in Europe or something) that's a disaster and emergency. If you have a day to prepare you are in better shape. Another option is just to tell her she doesn't get your oven because it is spoken for, and she can precook something at her own place.","meta":{"section":"Cooking","utc":1464591149}} +{"text":"Thanks for going through that trouble, good info! Yup, really important to re-heat if raw garlic is used. Comes right out of the ground, after all. Ditto adding it to olive oil.","meta":{"section":"Cooking","utc":"1444241047"}} +{"text":"Oh wow, I totally make a cast-iron chicken skillet with a Dijon-Balsamic glaze that would go perfectly with this. I would just brown some (skin-on) chicken in an over proof pan. Once brown add a handful of button mushroom and some whole scallions/green onions (or sliced white onions), drizzle over with your sauce and cook uncovered at 400degrees until cooked. edit: The sauce I use is Fig Dijon mustard, Balsamic vinegar and 1 clove crushed garlic","meta":{"section":"Cooking","utc":1484628485}} +{"text":"I'll take any excuse to think about killing a room full of people!","meta":{"section":"Cooking","utc":1517179899}} +{"text":"Stranger things have happened... ;)","meta":{"section":"Cooking","utc":"1439687472"}} +{"text":"You, me and some dude who owns a laundromat or something in Yountsville.","meta":{"section":"Cooking","utc":"1381959590"}} +{"text":"Home state: Washington Must eat: Eastside Big Tom\u2019s in Olympia Best burger and fries on the planet! I get a Deluxe Cheese with fries and tartar sauce.","meta":{"section":"Cooking","utc":1523986142}} +{"text":"I like to throw chopped onions, peppers (prefer italian sweet peppers), asparagus and chopped up mushrooms into a grill basket. COat them with a little olive oil and parmesean and throw that over the basket over the girll for a few minutes until they get some char on them. It's delicious. Another one I liked to do is grill up or bake some cauliflower in chicken wing hot sauce. Nice substitute for chicken wings.","meta":{"section":"Cooking","utc":1525360625}} +{"text":"I did this last week. I loved how it turned out.","meta":{"section":"Cooking","utc":"1339097869"}} +{"text":"I'll second the reverse sear for large or strange cuts of meat. Bring it up slow in the oven, then pull it about 5* before the temp you want. Let it rest for a few minutes while you heat up your cast iron or grill. Sear it quick, and you're done. Something you need to take into consideration, especially with ribeyes, is that there are 2 different muscles you're cooking, the actual heart of the ribeye, and the spinalis (the outer band that's the most incredible piece of meat on the cow). The muscles have different textures, different fiber shapes/sizes, and therefore, different cooking times. One thing you can do, is trim that part off, and cook it separately, instead of hoping it comes out the same temp as the rest of the steak.","meta":{"section":"Cooking","utc":1454478164}} +{"text":"Sorry about that. Even if you guys did eat like elephants, I'm not sure how that impacts anyone else. Just try to bring some acid, layered flavors, and balance into your menus and I'm sure it'll all turn out great!","meta":{"section":"Cooking","utc":1548705244}} +{"text":"Which one? Grinding yourself allows you to chose the constituent cuts and fat content, while for the SV process, it scales really easily and allows you to use store-bought ground beef to get a medium-rare burger (which I'd be very distrustful otherwise). Forming the patties, heating up the water, and bagging the burgers is pretty easy, the time in the water is entirely hands off, and the finishing process only takes a couple minutes. It also can be done ahead of time and allows for faster grill turnover--I've brought a cooler full of SV burger patties to a BBQ to finish on a grill and they're universally enjoyed. Some people like the process for a slightly better result.","meta":{"section":"Cooking","utc":1520613437}} +{"text":"Season, sear and chill. Bag in a vacuum bag and cook sous vide at 180*F for 14 hours. Perfect every time.","meta":{"section":"Cooking","utc":"1446087264"}} +{"text":"Both","meta":{"section":"Cooking","utc":1551598286}} +{"text":"We were downvoting you because you weren't actually explaining what was going on in a way that anyone could understand, and just repeating your 'explanations' rather than expanding on them.","meta":{"section":"Cooking","utc":"1440705905"}} +{"text":"Thanks, I do a lot of sous vide cooking and know firsthand what you are highlighting. I wasn't suggesting blowtorching it would render the fat, I just prefer this to a pan sear. Fat renders out at 140 so 200-225 in the oven should take care of that. Saw this on FB and copied the link https://www.americastestkitchen.com/recipes/6843-best-prime-rib Their approach is to leave the cap on, salt generously and let air dry in the refrigerator for up to 3 days. I'm going to leave the cap on.","meta":{"section":"Cooking","utc":1482194313}} +{"text":"Is 30-60 minutes enough for the soy sauce marinade, or is it better to do it overnight?","meta":{"section":"Cooking","utc":1471459045}} +{"text":"I would ask your mom how they feel about stevia before you put it in anything. it's got the same general aftertaste as artificial sweeteners/diet soda does. Some people (like me) have a gag reflex to that flavor. I would much rather have something with no sugar at all in it than stevia-sweetened.","meta":{"section":"Cooking","utc":1460132981}} +{"text":"assuming a five day work week, buy five ramen and five cans of corn. Cook the ramen with the caned corn's water after you boil it with the corn in it and strain out the corn. Drain the water from the ramen so you have just noodles. Add some mayo and the spice packet and stir it up. Cost less then a buck per day and it's hot, fresh, and taste great!","meta":{"section":"Cooking","utc":"1328862640"}} +{"text":"Then you will love the recipe I have for Bacon Matzoball Soup!","meta":{"section":"Cooking","utc":1517322445}} +{"text":"hanging is a different process to curing..","meta":{"section":"Cooking","utc":"1446550636"}} +{"text":"Deep. Fried.","meta":{"section":"Cooking","utc":"1385789976"}} +{"text":"Take all the guts out, Brine it for 12-24 hours at 3% salt to water, bay leaf and pepper and all those tasty bits. Then dry age it for no more then 1 week, you could braise or confit the legs, and then eat them just like that, i would roast the breasts on the carcass in a cast iron or on the grill. Sweet and sour flavours go really well with duck","meta":{"section":"Cooking","utc":1482470789}} +{"text":"TOTALLY agree! It's homemade or it's not! I prefer homemade - but in a pinch i have no problem combining some pre-made things. But i'm not going to call it any form of \"homemade.\"","meta":{"section":"Cooking","utc":"1339346225"}} +{"text":"I've found that the trimmer guard for my razor really well as a gnocchi board because t has more than four tines (don't worry i only use my trimmer for body grooming so there e a lot of guards that i never use but came with the set) I've only made it a few times, but i think a potato ricer is much more beneficial in avoiding a big mess especially when working in tight spaces (new York housing)","meta":{"section":"Cooking","utc":1463223798}} +{"text":"I was a part of a young family about 8 years and 3 children ago, and food was a constant problem. I have a few tips that might help you. Buy a crockpot! It could not be easier! You throw some shit in, leave it for 6 hours and *BAM* you have a meal. There are literally a hundred cookbooks and tons of internet recipes for it. Best part is, no learning curve (considering I burn water). Never buy canned, go for frozen. The additives in cans would give my husband bad migraines. Frozen may be just slightly more expensive but better in the long run for your young family. Stress that your child has to eat at the table and eat what you serve. I have know alot of families that would cater to their children and give them crap like McDonalds when the child didn't like what was served. Fuck that noise! Sit with your children and share the meal together. Your family will be better for it. As for what you guys should make tonight, my favorite recipe for a quick meal: [Sausage and Penne Pasta] (http://www.food.com/recipe/sweet-italian-sausage-with-penne-pasta-360549)","meta":{"section":"Cooking","utc":"1358979405"}} +{"text":"Nothing is improved by that composition.","meta":{"section":"Cooking","utc":1560920117}} +{"text":"I'll never know how this sub has eluded me but thank you for your comment.","meta":{"section":"Cooking","utc":1498099334}} +{"text":"just put the list of products into google as separate words.","meta":{"section":"Cooking","utc":1546834335}} +{"text":"This might sound strange but tteokbokki (spicy korean rice cakes) are surprisingly cheap if you make them from scratch. By either buying rice flour or processing your own the process doesn\u2019t take too long and can be easily kept for a long time in the freezer. Plenty of recipes online on how to make them, and just cook them in a sauce mainly consisting of gochujang, and add some vegetables to your liking (onion, cabbage, zucchini etc.)","meta":{"section":"Cooking","utc":1558361125}} +{"text":"> I found lots of make ahead meals but most if not all of them required some level of pre-cooking which I am not able to do on my own. Look for freezer crock-pot meals. Most of these do not require any pre-cooking, but I can't vouch for how these all come out. I recommend using your judgement when it comes to seasoning. Also, based on my experience, skip anything that contains pork chops. They dry out super easy in a slow cooker. There are definitely some \"sheet pan\" meals out there that can be prepped in advance and frozen as well, like this one with pork tenderloin, asparagus and sweet potato. This chicken one is pretty good too. > The less knife work I need to do the better as well. Definitely ask your butcher to trim, cut, or otherwise prepare your meat in the manner you want it for your recipes. Also, there's no shame in relying on frozen veggies, which are usually cut to a good size for roasting on a sheet pan. I joke with my husband that every veggie I had until adulthood either came out of a can or a bag in the freezer, and we still use a lot of frozen vegetables today. I keep a mixed bag of peas and carrots on hand for when I want to turn leftovers into fried rice, as well as a bag of mirpoix mix, and always at least one bag of cauliflower or broccoli florets for an easy veggie side dish.","meta":{"section":"Cooking","utc":1527103998}} +{"text":"Here's a video from YSAC :Aglio e Olio","meta":{"section":"Cooking","utc":1482086298}} +{"text":"BAMBOO POT SCRAPER!!! as noted ITT.","meta":{"section":"Cooking","utc":"1443736286"}} +{"text":"Take this with a grain of salt (heh), but I have read you heat up the pan first, then add oil/butter so as not to burn things. YMMV.","meta":{"section":"Cooking","utc":1523244445}} +{"text":"Yummmmm. I know what I'm having for dinner...","meta":{"section":"Cooking","utc":"1416448862"}} +{"text":"I am lucky enough to have my own mountain spring water well, 15 gallons per minute, and when you turn on the cold tap, it's actually cold. No ice needed. Tepid recycled waste water from one of the largest cities in the world does not compare to fresh, naturally filtered, icy cold spring water. New England on the other hand does often have great water.","meta":{"section":"Cooking","utc":"1334375881"}} +{"text":"I go through so much mustard powder. It's so good in macaroni salad and beef stew in my opinion.","meta":{"section":"Cooking","utc":1498455675}} +{"text":"I like 'Qia' cereal. Chia seeds, hemp hearts, and some other healthy stuff. Splash a little Unsweetened Vanilla Almond Milk over top, let sit for a minute and it has an oatmeal-y consistency which is delicious. Find it at Costco.","meta":{"section":"Cooking","utc":"1401567076"}} +{"text":"French style scrambled (also know as Gordon Ramsey scrambled).","meta":{"section":"Cooking","utc":1453838581}} +{"text":"I boil my largest stock pot with 2 oz salt, a packet of Zattarains and a couple of halved lemons. Add potatoes and when done add corn on the cob. When corn returns to a boil add crab. Remove when returns to boil. I leave the pot on the stove and cook the crab as needed.","meta":{"section":"Cooking","utc":"1421380826"}} +{"text":"I'll make soup for two almost every day, plus I use it for various other cooking (like flavoring rice, etc). Making enough stock or broth from scratch for that would be an onerous burden, not to mention the cost and the time in the kitchen. My blood pressure has been low normal for decades so salt isn't a factor. I'm probably going to go with Frontier Vegetarian Chicken Flavored Broth Powder: it's got good reviews, is pretty much all natural (if not totally organic), cheap, and powdered. If I can afford it, Seitenbacher Vegetarian Vegetable Broth and Seasoning sounds somewhat better, but it's about 3x the price.","meta":{"section":"Cooking","utc":"1393036902"}} +{"text":"just cooked my steak in my homemade one and it was delicious.","meta":{"section":"Cooking","utc":1512112313}} +{"text":"i'm all for cast iron but non-stick is just meant for eggs, it's the perfect tool for the job. cast iron is great for a lot of things but making eggs is not one of them no matter how well seasoned it is. i think OP might be cooking them improperly. my eggs used to stick before i learned how to properly pre-heat the pan and heat the fat/oil before using it.","meta":{"section":"Cooking","utc":1493755126}} +{"text":"Yeah the whole \"pasta water as salty as the sea\" thing is actually *way* too much salt. It's more a way of making people who usually *under*salt their pasta reconsider how much they're using rather than a strict guide for how much to add. That goes double for cacio e pepe, where the pasta water itself is a major part of the sauce along with salty cheese, so you would actually want to use *less* salt than usual in that recipe.","meta":{"section":"Cooking","utc":1555277900}} +{"text":"Here's a good start: https://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html In the future just buy pasta, you're overpaying for it in that box.","meta":{"section":"Cooking","utc":1549274817}} +{"text":"I like my pasta much more than al dente. I feel shame. I never overcook when I\u2019m making food for others. But god damn will I let some rigatoni boil for 20 minutes.","meta":{"section":"Cooking","utc":1528434527}} +{"text":"I use both honestly it depends on the thing I'm trying to thicken. I've been using a lot of potato starch slurries lately though.","meta":{"section":"Cooking","utc":"1330293556"}} +{"text":"Thanks! And sure, I got them off the internet, so here are the links! [Restaurant Style Egg Drop Soup]( https://allrecipes.com/recipe/restaurant-style-egg-drop-soup/ ) Mu Shu Chicken Lettuce Wraps These didn't turn like in the pictures, but it still tasted delicious :P Panda Express Copycat Wontons","meta":{"section":"Cooking","utc":"1438668052"}} +{"text":"I pull some of the really good cuts of flash frozen beef I have out of the freezer and make myself a simple beef tartar, topped with an egg yolk and some toast points. Or steam a pot of crawfish/crab legs. Both of which I'll choose a show to binge on and eat while I watch. They're my \"treat yourself tonight\" go-to's (I have a deep freezer so usually have this stuff on hand.)","meta":{"section":"Cooking","utc":1546015608}} +{"text":"Perhaps the metal is, technically speaking, of a higher grade. Perhaps the quality standards are stricter. But so what? A heavy industrial aluminum sauce pan or stock pot really pushes the practical limits of \"durability,\" being essentially indestructible under normal kitchen conditions. Granted, you might have a case for sautee pans, which sometimes warp at high temps, but for non-stick stuff like OP wants, even the priciest option will get scratched eventually. If you have a shitload of money, and you're outfitting your dream kitchen, then by all means get the high-end stuff. It's nice to have nice things. But for the average schmuck trying to crank out some tasty food, the industrial stuff gives far more bang for your buck.","meta":{"section":"Cooking","utc":1485994070}} +{"text":"Mixture of smells when driving Chinese food home. It's so hard to wait and eat.","meta":{"section":"Cooking","utc":1554866680}} +{"text":"Ah interesting. Ok ok. I guess I won't skip the searing process then.","meta":{"section":"Cooking","utc":1480281369}} +{"text":"Google it","meta":{"section":"Cooking","utc":1540154834}} +{"text":"California: Carne Asada Fries","meta":{"section":"Cooking","utc":1563818573}} +{"text":"Hmmm, well the filling is more of a light custard rather than a doughy denseness!","meta":{"section":"Cooking","utc":1513927365}} +{"text":"Bacon wrapped dates stuffed with goat cheese!","meta":{"section":"Cooking","utc":1454649004}} +{"text":"Yeah, I don't think it will be too much of a challenge to find all the ingredients, but we'll see! Thanks!","meta":{"section":"Cooking","utc":"1371941373"}} +{"text":"3 loafs of Al pastor tacos Make him cut and pound the meat thin, freeze what you don\u2019t use after baking in its loaf form I have a loaf pan ready to cook right now! Second time doing this recipe. It\u2019s worth it.","meta":{"section":"Cooking","utc":1557093355}} +{"text":"I'll someone who had wanted to learn to cook for years. I have nearly a dozen different cookbooks I've accumulated over the years, from the Joy of Cooking to Crock Pot Favorites and local recipes a school kid sold me. All had great recipes but I was only making food paint-by-numbers style - I never felt like I was actually cooking. I picked up Food Lab on a whim like I had every other cookbook but I have to say that I've referenced it more as a manual than a collection of recipes. Learning how to cut an onion, why you mix ingredients in a particular order, the water retention in meats using different cooking methods/times, the purpose of different types of knives, benefits of cooking with different types of meats/beads/vegetables, when to use what heat with what oils, etc. I never really used the other cookbooks because I didn't know why I was doing each step. My fiance and I cook together more now than we ever have before. All that said, everything is online. I typically only use the Food Lab book now to learn a new technique or if I don't understand a new recipe. Most recipes and intros I read online. In OP's defense, I typically rebel against every new fad out there just because I hate hearing everyone yap about it. I think the Food Lab is likely one of those fads in the cooking world (but I'm new to cooking so I could also be talking out of my ass).","meta":{"section":"Cooking","utc":1499626808}} +{"text":"Yeah, you pretty much got it, far as the chicken goes if you get an early run some more can get fired. Prime not so much. Did both at a restaurant a few years ago, quickly found the prime wasn't profitable.","meta":{"section":"Cooking","utc":1560112563}} +{"text":"I use brown sugar in mine. Sooooo good.","meta":{"section":"Cooking","utc":"1429797920"}} +{"text":"I want to see recipes separated into weekly meal plans and monthly meals plans so that I never waste a half can of pinto beans or 9/1-ths of a bunch of basil. Stretch goals... Metric measurements and translations for international readers. (The heck is a pinto bean? Oh, it's a chickpea)","meta":{"section":"Cooking","utc":1488692229}} +{"text":"http://www.lifestylefood.com.au/recipes/2080/saddle-of-lamb-stuffed-with-spinach This is almost exactly the recipe. I used a leg instead of a saddle.","meta":{"section":"Cooking","utc":"1355855450"}} +{"text":"Yes. Hands down my all time favorite. Do you know why there are cornflakes? I learned the origin story when I was in Germany a few years ago.","meta":{"section":"Cooking","utc":"1416075090"}} +{"text":"Okay, so it\u2019s not necessarily related but maybe somewhat.. The first beer I ever had that ever really showed me the nuances of beer and led to my love of brewing and bartending is Franziskaner Heffweisse. The bartender poured me a pint and told me it was sweet and nutty with banana and bubble gum and clove flavors. I was intrigued and enjoyed every drink of it. When I first was able to taste those flavors it really pushed me to seek out more and different beers to soak up as much knowledge and flavor as possible.","meta":{"section":"Cooking","utc":1506297181}} +{"text":"Asian supermarkets as well.","meta":{"section":"Cooking","utc":"1395517605"}} +{"text":"These are the small ones. I've seen the large ones and that'd be a chore unto itself to get them from store to home.","meta":{"section":"Cooking","utc":1557331701}} +{"text":"Only half an hour? Will definitely give this a go.","meta":{"section":"Cooking","utc":"1431975082"}} +{"text":"This is my recipe. Oven baked with olive oil. You can alter the size and shape as you wish. https://youtu.be/wF8HYFyhkyU","meta":{"section":"Cooking","utc":1487394209}} +{"text":"maybe use it to make some fritters, add some fruit and deep fry.","meta":{"section":"Cooking","utc":1475638764}} +{"text":"I do, and that shouldn't bother you or anybody else!","meta":{"section":"Cooking","utc":"1396816503"}} +{"text":"I would suggest this Web site for high quality recipes that don't take shortcuts: https://howtofeedaloon.com/ Beyond that, you might want to check out my subreddit r/AskRedditFood for all kinds of innovative recipes (that aren't \"run of the mill\"). There's over 800 recipes posted there. I wouldn't say that most of them are of the \"quick and easy\" variety (though you may find one here and there).","meta":{"section":"Cooking","utc":1528044397}} +{"text":"I tried this once but forgot about them in the fridge and wow, it turned into an overwhelming flavor. Did any of your recipes include soy sauce or star anise? I think those might have been the culprits.","meta":{"section":"Cooking","utc":1459977057}} +{"text":"Just preference.","meta":{"section":"Cooking","utc":"1392392001"}} +{"text":"A plate of bacon and he'll be fine.","meta":{"section":"Cooking","utc":"1402605199"}} +{"text":"Yeah, but using the name of a traditional dish gives certain expectations, and when you're looking forward to something and get something significantly different, disappointment is sure to ensue. It sounds like it was even good -- just not what the commenter was expecting, which is something that can seriously detract from one's experience. &#x200B; If the person had called it a 'casserole' I'm sure there wouldn't have been a problem. &#x200B; Say your friend asks you if you want to go and hang out at a park for the day. You agree, looking forward to a relaxing outing in nature. You put on sunscreen, pack a picnic lunch, bug spray, etc. Then they drive you to an amusement park. You might wind up having a good time, but it's not what you expected when you signed up for it.","meta":{"section":"Cooking","utc":1555188153}} +{"text":"It probably wouldn't matter; but it won't hurt to bring it to temp. If it's a good beer it'll taste fine at room temp anyway. It also won't hurt to cool it down after you use it. Alternatively, open it and pour what you need into a glass and put the bottle back in the fridge. As long as you drink it within an hour or two, it'll be fine.","meta":{"section":"Cooking","utc":"1414834521"}} +{"text":"I do like grits with a creamy texture so I stir them multiple times vigorously while they are cooking. I also generally use more water than the package directions call for and cook them for longer too. We have a similar thing to the fried PAN patties called hoe cakes. It's essentially a pancake made with cornmeal mix.","meta":{"section":"Cooking","utc":1487940178}} +{"text":"I'd love to make this. It sometimes feels like there's a bit of a barrier to entry with Chinese cooking because of all the ingredients, especially if you don't live near a decent Asian market. Of course, once you get them you're probably good for awhile, but the hump is real. I sometimes wonder how big of a difference the small things like leaving out the sand ginger or substituting it really make - if that might be the little *je ne sais quoi* that makes one go, \"Wow, this *almost* as good as the street market version!\" and then chalk the difference up to less experience or slightly different ingredients. I'll probably still try to make it anyway :P Would you and Steph have any interest in doing a \"What We Eat in a Day\" video? I love seeing the kinds of dishes that food-enthusiasts make when they're not actively doing their thing, be it comfort food or just something thrown together. I love the work you guys do, keep it up!","meta":{"section":"Cooking","utc":1531445716}} +{"text":"Because California?","meta":{"section":"Cooking","utc":"1430565158"}} +{"text":"Go to a thrift store and buy a cheap pepper mill. Remove finial from bargain mill and put on your mill. Toss bargain mill in trash. Yay!","meta":{"section":"Cooking","utc":"1335103767"}} +{"text":"You have just discovered a really tasty part of poultry that many overlook or get turned off to. I love these things. First, always give them a real good wash/rinse. Secondly, due to the large amount of connective tissue in gizzards, I find they either need to be cooked at higher heats (roasting, grilled) or cooked longer and slower. Hearts not as much, but they can be very chewy if cooked poorly. Both are very flavorful, almost the essence of whatever poultry they belong to (chicken/turkey, etc) Here's how I cook and eat both: Try tossing in salt/pepper/garlic and baking in a ramekin or on a sheet. I prefer the ramekin option. Boiled (for 20 minutes) and chopped or shredded fine they make a really nice addition to the appropriate poultry gravy, or even in a nice mashed potato. Save the water you boil them in for stuffing moistener or for stock or soup later. Summertime, I like gizzards and hearts on a skewer, marinated in anything that strikes your fancy, I tend to like garlicky or peppery marinades for 24 hours. Eat them right off a stick. I've sliced the gizzards lengthwise and used them in stir-fry, or as long shreds in soup, ramen style!","meta":{"section":"Cooking","utc":"1447716897"}} +{"text":"Go to a restaurant supply/grocery (like Cash and Carry on the west coast). They have fairly heavy bottomed aluminum non-stick pans for under $20 that hold up really well. They are ultimately kinda disposable since over time the teflon will wear out.","meta":{"section":"Cooking","utc":1554495288}} +{"text":"Ground lamb burger with tzatziki sauce and a slice of cucumber on a toasted Greek yogurt dinner roll.","meta":{"section":"Cooking","utc":1462729999}} +{"text":"Spaghetti with Caprese","meta":{"section":"Cooking","utc":1543196439}} +{"text":"I think its all in the method personally, because someone can make authentic cuisine of their motherland once they immigrate, they make it work with local ingredients, but I would still consider their method and result authentic","meta":{"section":"Cooking","utc":1500364059}} +{"text":"thats ridiculous!","meta":{"section":"Cooking","utc":1533286680}} +{"text":"Cry a lot and be prepared to suffer depression. I did.","meta":{"section":"Cooking","utc":"1358981316"}} +{"text":"If you haven't tried Gordon Ramsey's scrambled eggs you're missing out","meta":{"section":"Cooking","utc":1554365459}} +{"text":"This is reddit. No matter how effective something has been for you anecdotally your experience has no weight.","meta":{"section":"Cooking","utc":"1346434188"}} +{"text":"I thought that was obvious by the questions she was asking, which means she's trying to learn. I'm certainly not a teacher, but I don't think it's particularly effective for a teacher to tell inquisitive student \"it appears you don't know anything about any of this!\"","meta":{"section":"Cooking","utc":1527862744}} +{"text":"The YouTube channel howtocookmexicanfood is great. Best chicken tamales ever. Myjewishlearning.com has some gems too, although they have a lot of duds as well. Those two are my favorites atm.","meta":{"section":"Cooking","utc":1559231110}} +{"text":"Welcome! Good Luck!","meta":{"section":"Cooking","utc":1559242386}} +{"text":"Wow, it ruined the pot so badly that an acid bath wouldn't take the lime scale off? Did the pan have a nonstick coating that fried? Did it get so hot that the metal warped? I always boil water in heavy steel or enameled iron pans so I can use vinegar/lime-away to clean them when they get a lot of lime scale. Even if you don't \"burn\" all the water, you will get scale with regular use just from boiling. Anything that requires sustained boiling, e.g. canning, cooking pasta, or blanching vegetables, will result in lime scale over time.","meta":{"section":"Cooking","utc":"1410587883"}} +{"text":"I bet they did! Can't wait to try your altered recipe for myself!","meta":{"section":"Cooking","utc":"1433806555"}} +{"text":"You could always pick the meat off them and make tacos or a soup the next night.","meta":{"section":"Cooking","utc":"1387747451"}} +{"text":"Large 4 liter Erlenmeyer or Florence flask for wine decanter (the large ones are hard to find, try contacting a university chemistry department, they may be able to sell you some or all of the equipment you need) Test tube, corks and rack for spice rack Graduated cylinder for vases Glass rods for stirring drinks Bunsen burner to caramelize and make roasted marshmallows Evaporating dish as small prep bowls and serving dishes Pipestem or clay triangle as trivets Wide mouth glass bottles for storage Wide mouth beakers to serve drinks and soups Mortar and pestle Micropipets to garnish dishes and insert flavorings inside meats Large glass plates to serve dishes Crucible and cover for storage Empty Petri dishes as small prep bowls and serving dishes Tapered flask to serve ice cream, gelatins and soups Tweezers, tongs, scale, funnel Hot plate to cook small quantities, toast garnishes You may want to look into molecular gastronomy techniques to learn how you can use chemicals in your food to interesting effects - citric acid to replace lemon, sodium alginate, lecithin... Consider labeling all your spices by their chemical name: is: NaCl for salt, Capsaicin or C18H27N03 for pepper (premade labels avail at http://www.compoundchem.com/2014/03/13/chemical-compounds-in-herbs-spices/) Lab coat instead of apron With some finagling you may be able to figure out how to make a coffee percolator from a condensing column Safety goggles because safety first!","meta":{"section":"Cooking","utc":"1404716185"}} +{"text":"To my knowledge... sodium? Might be completely off base here.","meta":{"section":"Cooking","utc":"1380643444"}} +{"text":"These Ethiopian-style drumsticks are excellent. (But they don't take 2 hours to reach 175F internal temp!!)","meta":{"section":"Cooking","utc":1501677448}} +{"text":"Oooo yeah!!","meta":{"section":"Cooking","utc":1543255690}} +{"text":"Fight Milk! The first alcoholic, dairy-based protein drink for bodyguards... by bodyguards!","meta":{"section":"Cooking","utc":"1444078524"}} +{"text":"Does the seasoning burn at such high heats? That could contribute to bitterness.","meta":{"section":"Cooking","utc":"1445359473"}} +{"text":"1. I'm pretty sure that the skimming process is to clarify the broth(much like you'd clarify butter). If you don't do this the broth will taste similar, but be a bit oilier and cloudy as a result?","meta":{"section":"Cooking","utc":"1364561372"}} +{"text":"Bah, lies. Get a better knife perhaps? I'm constantly feeling the edge of my knives, scraping things off a board isn't doing much to them. Cutting stuff does way more. Honing steel before every use if the thing feels dull, honing steel after if the thing feels dull. Serves me right well and I will pick up garlic or parsley or whatever with the blade of my knife till the end of my days.","meta":{"section":"Cooking","utc":1489968911}} +{"text":"> he's allergic to citric acid No, he's not. https://www.aaaai.org/ask-the-expert/citric-acid-citrus-allergy","meta":{"section":"Cooking","utc":1486512448}} +{"text":"Damn, that recipe will have a lot of stuff in it. I usually half the tomato and quarter the onion","meta":{"section":"Cooking","utc":1541531786}} +{"text":"Add citrus in the dressing, replace the vinnegar with citrus cut oil in half and emulsify with mustard. Has a good balanced flavor.","meta":{"section":"Cooking","utc":1479836614}} +{"text":"I use a shot of espresso.","meta":{"section":"Cooking","utc":1468304856}} +{"text":"except without the butter and garlic, yes.","meta":{"section":"Cooking","utc":1451708617}} +{"text":"my experience with steak was the same. my boyfriend was the same, but luckily i had been introduced to delicious steaks before we began dating. we both typically order filet because we know we like filets. we do still appreciate a nice sirloin though. my boyfriends more adventurous than i am, so hes tried a steak or two he hasnt liked, and thats more of a bummer than spending the extra to get the bomb filet.","meta":{"section":"Cooking","utc":1529011666}} +{"text":"http://www.webstaurantstore.com/taylor-9848efda-2-3-4-dishwasher-safe-digital-probe-thermometer-1-5mm-diameter-probe/9139848EFDA.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CMuy1drqrtMCFY61wAodFr4MhA","meta":{"section":"Cooking","utc":1492547082}} +{"text":"I'm a bot, *bleep*, *bloop*. Someone has linked to this thread from another place on reddit: - [/r/civ] I was confused which subreddit I was in when I read the title... [](#footer)*^(If you follow any of the above links, please respect the rules of reddit and don't vote in the other threads.) ^\\([Info](/r/TotesMessenger) ^/ ^[Contact](/message/compose?to=/r/TotesMessenger))* [](#bot)","meta":{"section":"Cooking","utc":1475279406}} +{"text":"Get traditional knives? Loads of websites sell and import them to the US. japaneseknifeimports.com is a good site.","meta":{"section":"Cooking","utc":1552168496}} +{"text":"I was going to suggest cyclists but same deal really.","meta":{"section":"Cooking","utc":1520300983}} +{"text":"So that it's cold and old in the morning?","meta":{"section":"Cooking","utc":1549801043}} +{"text":">people have different tastes. True in a sense, but when we get down to the details, it is a fact that our sense of taste is something we develop throughout our lives. People initially like what they like because of what they've been exposed to and consider \"normal\" and later on what they train themselves to like. My 4 year old nice Norwegian niece doesn't mind the taste of cod liver oil at all (you have to experience this first hand to know the horror) and things like blood food might be common in some cultures, but would shock in others. Nobody likes their first beer, glass of red wine or taste of dark chocolate. I personally never would have enjoyed things like single malts, blue cheese, snails and oysters if I hadn't been willing to start somewhere and work my way up. I guess my point here is that I wouldn't be so quick to judge OP. Once you have first-hand experience of what experiences a type of food or beverage can give you want to share that with other people and most of all your SO. OP: As I mentioned elsewhere here I think maybe starting somewhere else might be a good idea. I don't know if this is just about steak, but I have a suspicion she might not be among the most adventurous when it comes to food. Just try eating more different types of food in general and don't push the steak issue. Present new stuff as something you'd like to try together with her and not something you would like her to eat.","meta":{"section":"Cooking","utc":"1408572521"}} +{"text":"Yikes, oh my gosh. I bet that's good...","meta":{"section":"Cooking","utc":1478615060}} +{"text":"Yeah it should work. Think of all the sauces from Chinese take out restaurants. Just make sure to have an acidic component and/or fresh herb to cut the sweetness. Spiciness also works well at cutting something sweet (think Thai sweet chili sauce on roasted chicken).","meta":{"section":"Cooking","utc":1464026054}} +{"text":"Get 3 knives. a good chef's knive, a paring knive and a serrated knive. Good cutting board. a pair of tongs, a wooden spoon, a ladle, a peeler, a potato masher, a fish slice and a can opener A good stewing pot like an enamled cast iron pot. a good heavy bottom skillet, stainless or castiron or both. a good non stick pan. a sauce pan with lid and a good size stock pot. 1 set of silverware, and a set of plates and bowls. and some glassware for leftovers, marinating and what not","meta":{"section":"Cooking","utc":"1380736977"}} +{"text":"Gluten free gluten","meta":{"section":"Cooking","utc":"1394915490"}} +{"text":"Close. That's a derivative","meta":{"section":"Cooking","utc":"1363391959"}} +{"text":"I did a test run last night to see if this idea would work \u2014 brought in my rice-cooker and steamer basket. Works perfectly.","meta":{"section":"Cooking","utc":"1448310186"}} +{"text":"This actually worked!","meta":{"section":"Cooking","utc":1549460654}} +{"text":"I made gingerbread cookies, except I put a few tablespoons of ginger (I believe) instead of a few teaspoons. I hated the taste, but every one of my friends *loved* it. So I gave most of my cookies to them.","meta":{"section":"Cooking","utc":1528262890}} +{"text":"7/8 inch will be too small for bacon unless you cut them in half which is not bad idea. you want a nonstick for the eggs only, which is kinda annoying because bacon fat is great for cooking eggs. just cook the bacon on a stainless and drain the fat through a paper towel","meta":{"section":"Cooking","utc":1497508739}} +{"text":"My vegetable peeler: http://www.jbprince.com/images/D425_zoom.jpg","meta":{"section":"Cooking","utc":"1444161691"}} +{"text":"God, I hated Big Bossman growing up","meta":{"section":"Cooking","utc":1499974235}} +{"text":"I have never heard of Californio cooking! Something new to look into. What I find interesting is that \"traditional\" American fare really depends on your location. Traditional, down-home cooking is going to be different in CA and NC (where I am). As much as I enjoy eating and experimenting with recipes from around the world, I also take a deep dive into Southern cooking, and it's some of my favorite food when it's made well. If that interests you at all, Jan Anderson's *A Love Affair with Southern Cooking* is a vast and impressive resource on deeply traditional and sometimes obscure Southern cuisine.","meta":{"section":"Cooking","utc":1563130350}} +{"text":"Pho. Pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho pho. Also, pho.","meta":{"section":"Cooking","utc":1449716110}} +{"text":"I add nutmeg to all my cheese sauces. Once I started using it, I can't make a cheese sauce without it. Cumin is also another one I use in a lot in my soups, chili and rice. I also salt all my meats that I need to sear.","meta":{"section":"Cooking","utc":1516082406}} +{"text":"/r/smoking is your destination.","meta":{"section":"Cooking","utc":1512424463}} +{"text":"Food is not just about nutrition. I hate the weathered, rough exterior of carrots, and hate washing them so peeling is a big win for me while I quite like potato's outer layer and will often keep them intact.","meta":{"section":"Cooking","utc":1546442965}} +{"text":"It only seems that way to an outsider because pizza has variations so people discuss and argue-the burger has already been perfected and needs no such discussion.","meta":{"section":"Cooking","utc":1556481258}} +{"text":"I've never even heard of fresh oregano being used in cooking. You definitely won't find in in Italy (in the markets it's all dried flower buds).","meta":{"section":"Cooking","utc":1477421608}} +{"text":"I like to dip saltines into Lipton tea that has sugar in it. Weird, I know, but it\u2019s something I did as a kid and still like it. Lol!","meta":{"section":"Cooking","utc":1545893723}} +{"text":"If you grind your own beef, medium-rare burgers are pretty safe. Just don't try it with the pre-ground stuff you buy at the grocery store. You might do some damage.","meta":{"section":"Cooking","utc":"1330110204"}} +{"text":"Not dry noodles, just never anything other than something really boring like Alfredo or tomato sauce or peanut sauce or something .","meta":{"section":"Cooking","utc":1525383378}} +{"text":"I had no idea how small they made whisks! Thank you!","meta":{"section":"Cooking","utc":1543706576}} +{"text":"Those look fantastic!! Great job, friend!!","meta":{"section":"Cooking","utc":1523070132}} +{"text":"Great! Enough info to start looking if I can find them and otherwise I will try my hand on making my own ;)","meta":{"section":"Cooking","utc":1513186424}} +{"text":"isnt it possible to make and store roux ahead of time?","meta":{"section":"Cooking","utc":1509990997}} +{"text":"I love sourdough bread. Great idea. I will remember that.","meta":{"section":"Cooking","utc":1524240775}} +{"text":"I absolutely hate olive oil so I try to use it as sparingly as possible and I put cumin on just about everything I can","meta":{"section":"Cooking","utc":1562540714}} +{"text":"chicken fried steak with cream gravy would work as well.","meta":{"section":"Cooking","utc":1563859708}} +{"text":"Do NOT waste a bit of that duck fat! That is an order.","meta":{"section":"Cooking","utc":1450670370}} +{"text":"Planning and prep are key. Anything that can be done a day or two ahead should be. Chop vegetables, make what can be made, have your table set, serving dishes chosen, etc Write down what time everything needs to go in the oven. Don't make anything that requires a lot of supervision at the last second. Plan your oven and stove space - it may get tight if you don't have a good mix. Your bird will rest for at least 20m which gives you time to finish up the last details before carving. Also. A frozen bird takes at least 3 days to thaw. Have a snack plate prepped and ready to go outside the kitchen so when your guests walk in they can help themselves to snack and wine.","meta":{"section":"Cooking","utc":1509751517}} +{"text":"I like to spice up my boxed chai tea by simmering cinnamon, cloves, ginger and peppercorns before steeping the tea bags. The boxed chai tea is just kinda weak to me.","meta":{"section":"Cooking","utc":1529815655}} +{"text":"Pretzels. Though some monsters put cheese on those...","meta":{"section":"Cooking","utc":1534155938}} +{"text":"i think imperial is less than $1 for 4 sticks of margarine now that you guys bring it up.","meta":{"section":"Cooking","utc":1517021032}} +{"text":"I'd get the fish first, and then look for a recipe. There's so much variation in quality, you should get whatever looks the freshest/best quality for your budget and work from there. No point in getting set on salmon, and then going to the store and the salmon doesn't look good. As far as veggies/sides, I like to make a fennel/citrus/avocado salad, the flavors go well with fish and acts as a souped up coleslaw with the crunch. Roasted fingerlings/creamer potatoes with some herbs as potatoes always go great with fish.","meta":{"section":"Cooking","utc":1463525469}} +{"text":"Try adding a 1/4 teaspoon of baking soda to your tomato sauces...it doesn't affect the taste, but seriously reduces the acid. I used to have a huge problem with acid reflux after tomato based foods, and since I found this gem out, it has completely vanished. It's a life changer...","meta":{"section":"Cooking","utc":1523339571}} +{"text":"You can apply this to all kinds of things. When things get too crazy, just let go.","meta":{"section":"Cooking","utc":1548783735}} +{"text":"YEA BOI Valentinas is the shit","meta":{"section":"Cooking","utc":1526777542}} +{"text":"Taste is subjective. If you like it, who cares what anyone else thinks. Go eat at restaurants and then compare the flavor, texture, etc. to what you cook.","meta":{"section":"Cooking","utc":1532408380}} +{"text":"Or a cream cheese and salmon omelet.","meta":{"section":"Cooking","utc":"1421642405"}} +{"text":"I'd drop the ice and substitute bourbon. So I guess my recipe only has one ingredient. Bourbon.","meta":{"section":"Cooking","utc":"1374942408"}} +{"text":"Any Michae Pollan book.","meta":{"section":"Cooking","utc":1546183838}} +{"text":"I would use this 100% of the time in place of an electric stove honestly.","meta":{"section":"Cooking","utc":1561400681}} +{"text":"Sour milk tastes bad but it won't make you sick. There are recipes that call for sour milk just like there are recipes that call for buttermilk. They are both \"sour\" but that is what is needed for that particular dish.","meta":{"section":"Cooking","utc":1498152798}} +{"text":"Downvoted for good advice. Get used to it. THat said I usually buy the cheap stuff too because I'm cheap. Specificialy look for the chicken that hasn't been injected with water.","meta":{"section":"Cooking","utc":1545177426}} +{"text":"My younger brother, attempting to show off the skills he\u2019d been learning in his middle school cooking class, prepared a large bowl of \u201dPuppy Chow\u201d for me and my parents on Christmas Eve one year. (Puppy Chow, if you\u2019re not accustomed to high-class fancy foods, is Chex cereal mixed with peanut butter and melted chocolate and then coated in a fine dusting of powdered sugar. See also: Muddy Buddies.) He insisted on cooking the dish entirely by himself, so the rest of us were banished from the kitchen while he worked. Twenty minutes later he came into the living room beaming with pride, carrying with outstretched arms a bowl of his magnificent creation. &#x200B; Unfortunately for Andrew, he mistook our container of baking flour for the powdered sugar, so not only was his creation basically inedible, but he had to then spend the entirety of his Christmas Eve eating the horrid snack by himself\u2014\u201dI followed the recipe. This is exactly how they tasted when we made them in class!\u201d\u2014in an effort to preserve his ego.","meta":{"section":"Cooking","utc":1540606883}} +{"text":"Whole chicken? Leg quarters? Boneless breasts? Ya gotta be more specific.","meta":{"section":"Cooking","utc":"1446934683"}} +{"text":"Soondubu! Maangchi has a good recipe.","meta":{"section":"Cooking","utc":1537662847}} +{"text":"Microwaved free yogurt, Frank's red hot, cheddar cheese = almost healthy but definitely delicious pretzel/chip dip","meta":{"section":"Cooking","utc":1519617815}} +{"text":"/u/chef_haynes has a good one here.","meta":{"section":"Cooking","utc":"1428790823"}} +{"text":"Hopefully you meant scolding","meta":{"section":"Cooking","utc":1527803318}} +{"text":"Favorite red cooking wine is Cotes du Rhone from france. The brand is bellaruche","meta":{"section":"Cooking","utc":"1423000703"}} +{"text":"Goat Cheese. I love all sorts of stinky French cheeses but a piece of goat cheese might as well be a used jock strap in my mouth.","meta":{"section":"Cooking","utc":"1421677774"}} +{"text":"I love the idea of adding the fresh garlic if I didn\u2019t plan ahead.","meta":{"section":"Cooking","utc":1539792577}} +{"text":"Not sure why you got down voted? This is exactly where I've gotten all my non-stick pans","meta":{"section":"Cooking","utc":1463148592}} +{"text":"If you start a roast before you go to work it is typically done by the time you get home. It takes like 10 minutes to prep for the crock pot","meta":{"section":"Cooking","utc":1540493264}} +{"text":"Doesn't it usually have milk in it?","meta":{"section":"Cooking","utc":1483544436}} +{"text":"I don't know; if you have to add a ton of cheese and cream to make something good, is it actually good to begin with?","meta":{"section":"Cooking","utc":1529085200}} +{"text":"Creme br\u00fbl\u00e9e It can be hot or cold, and sugar is burnt on the top to crack it with a spoon. It\u2019s made of eggs sugar and cream.","meta":{"section":"Cooking","utc":1532799585}} +{"text":"pearl onions sounds good. Depends on what you'll pair them with, I guess.","meta":{"section":"Cooking","utc":"1429999882"}} +{"text":"I always add some to chili. And if you dig Worcestershire, open a tin of anchovies and work some of those into your repertoire!","meta":{"section":"Cooking","utc":1530135905}} +{"text":"Swedish Mealtime is pretty great for this","meta":{"section":"Cooking","utc":1492155940}} +{"text":"Likewise, it may depend on the pan, but I can't imagine having enough oil to pour out. Sounds like she's deep frying her eggs!","meta":{"section":"Cooking","utc":1487721084}} +{"text":"Grilled cheese. It's bread, butter and cheese. Adding shit to it makes it a \"melt\", not a gourmet grilled cheese. Knock it off.","meta":{"section":"Cooking","utc":1487874953}} +{"text":"I rarely need so many dishes. Things that get used at the same time can use the same dish. Also, if I have a bowl that just held some spices or chopped veggies then I just give it a quick rinse. A full wash is only really needed for oily ingredients or meats.","meta":{"section":"Cooking","utc":1559580284}} +{"text":"Oil will ignite by itself if it gets hot enough. If you introduce a open flame it has a chance of igniting sooner. Your pan might have gotten slightly to hot, a couple of airborne oil droplets could have ignited and landed back into the pan. Since it's a gas oven you have an open flame ready to ignite anything. Next time I would lower the steaks so the oil doesn't reach the flame. That's just my best guess.","meta":{"section":"Cooking","utc":"1423860512"}} +{"text":"Delaware : honestly doesn\u2019t have a state food but if I would say probably BBQ chicken","meta":{"section":"Cooking","utc":1563847767}} +{"text":"I'm not sure I'd advocate \"every kitchen\", but for most kitchens, some or most of these: Bacon, salt, pepper, cayenne, cinnamon, cumin, a curry powder or two, paprika, smoked paprika, frozen baby peas because they save the day when creativity is depleted, olive oil, a basic vinegar, a balsamic, cornstarch, bay, chili powder, garlic and onion - real not powdered, maybe powdered garlic since it can have uses, mustard, mayo, ground ginger, thyme, tomato paste, pasta, rice, butter.","meta":{"section":"Cooking","utc":1492059160}} +{"text":"I'd definitely make every portion small or you will be too sluggish to enjoy the rest of the evening.","meta":{"section":"Cooking","utc":1552546356}} +{"text":"Ugh, I hate when my mise is out of place, too.","meta":{"section":"Cooking","utc":1506695727}} +{"text":"Red beans need to be boiled for some 13 minutes to break down the toxic phytohaemagglutinin once soaked. At that point they can be slow cooked just fine. Canned beans are safe to eat from the can without any additional cooking as the canning process heats them to a safe temperature.","meta":{"section":"Cooking","utc":1519086829}} +{"text":"Buy a whole chicken; roast it, then make a good stock out of the bits you won\u2019t eat, and cook the rice in it. Add a preserved lemon or two to the pot 10 mins before the rice is ready to serve. Blitz or chop the raw broccoli finely and mix with chopped walnuts, quinoa and whatever else you fancy, dress it with sherry vinegar and a touch of your chosen oil and serve as a crunchy, cold side.","meta":{"section":"Cooking","utc":1532780709}} +{"text":"Mexican bowl! 3 cups rice cooked (equiv. 1 uncooked) 1 can black beans, drained and rinsed 1 can corn 1 jar salsa (or diced tomatoes if you don't have salsa) One can diced chillis or pickled jalepenos (or to taste) Mix everything together with salt and pepper (you can even get salt and pepper packets from the dining hall!) to taste. If you have garlic powder, onion powder, chilli powder, paprika, cumin, any/all of those spices would go well. Don't have them? Those taco seasoning packets work just as well (maybe better!) and might be at the food bank. If the food bank has some broth you can sub that for water to cook the rice, or boullion cubes can be added to the water for the same effect. Hot tip: you don't even need a rice cooker or stove to cook rice - the microwave works! See: https://www.epicurious.com/expert-advice/how-to-cook-rice-in-the-microwave-step-by-step-article This will make enough food for several days, and can be modified into a filling for tacos, burritos, quesadillas, enchiladas, whatever!","meta":{"section":"Cooking","utc":1531967828}} +{"text":"So the key is to make sure the paste doesn't dry out enough to burn ? And as long as its wet the garlic will cook but not turn bitter ?","meta":{"section":"Cooking","utc":1563426098}} +{"text":"Melon can suck it","meta":{"section":"Cooking","utc":1554146999}} +{"text":"Honestly everything. I hate cooking for just myself seems like such a waste of effort if someone else isn't enjoying it.","meta":{"section":"Cooking","utc":1464321299}} +{"text":"Did you miss the part where I said \u201cletting a child eat only one thing ever is obviously it okay\u201d? Or are you just choosing to ignore that part because it doesn\u2019t fit into your narrative of \u201cchildren should do what their parents say and if they don\u2019t you\u2019re a shitty parent\u201d? If you think giving a child options at dinner time is bad then hopefully you never become a parent because your children would be sad and apparently starving.","meta":{"section":"Cooking","utc":1560299426}} +{"text":"To be honest, nothing beats making your own from scratch. I know it's harder and more time consuming but you can't go back once you've tried it, really.","meta":{"section":"Cooking","utc":1531391734}} +{"text":"I'd fire some pork mince and garlic in there. Char grill them, eat the whole lot!","meta":{"section":"Cooking","utc":"1435222009"}} +{"text":"chinese restaurants aren't going to use butter.","meta":{"section":"Cooking","utc":"1424542179"}} +{"text":"Ferment some of them with addition of cinnamon. Your mind will be blown:)","meta":{"section":"Cooking","utc":1542650806}} +{"text":"I have cooked pizzas in the oven before that were OK, but not really like professional pizza. Then we got a pizza oven insert for our Weber grill and even the first time we used it, it absolutely blew our minds how good the pizza was. This thing was in the 1000\u00b0-1200\u00b0 range in the dome of the grill. You will never get the perfect crispy on the outside chewy on the inside crust without that kind of heat. In my opinion you can try all the crust recipes and homemade sauce that everyone has recommended, but you still won't be totally happy with an oven cooked pizza, you need high heat.","meta":{"section":"Cooking","utc":1459359127}} +{"text":"Spicy remoulade.","meta":{"section":"Cooking","utc":1513467137}} +{"text":"Pasta with chicken, lean pork or tuna is cheap and filled with carbs and protein. Maybe toss in some peas. Oatmeal and egg whites are good for carbs and protein in the morning.","meta":{"section":"Cooking","utc":"1421031410"}} +{"text":"Ah, great. So you obviously already know more than me. I just wanted to add on some more context regarding keto, as my comment had a few upvotes. Good luck with your masters!","meta":{"section":"Cooking","utc":1562608646}} +{"text":"Coastal Cheddar kicks butt! It's a fine English cheddar from Dorset, aged ~15 months. I *love* those crystals \u2013 as I say, \"gimme a cheese that bites me back\". I get it from Trader Joe's. They had a Collier's Welsh cheddar that was equally good, but that one went away, as many do, but they seem to always have the Coastal.","meta":{"section":"Cooking","utc":1544735135}} +{"text":"My person lay experience is that it saturates the water more fully with tea in the microwave, gives it a heavier tea flavor for me, either way though I don't really care.","meta":{"section":"Cooking","utc":1518555004}} +{"text":"Fire hot.","meta":{"section":"Cooking","utc":"1386789050"}} +{"text":"Adding a dash of english curry powder makes amazing eggs.","meta":{"section":"Cooking","utc":"1334522343"}} +{"text":"Thank you so much for the detailed advice! :)","meta":{"section":"Cooking","utc":1539644903}} +{"text":"Maybe a little Jimmy Dean sausage chopped up and fried in the reserved oil before you make the gravy...","meta":{"section":"Cooking","utc":"1341136935"}} +{"text":"I recently made this bread (I used fresh rosemary) and it was absolutely amazing. We wound up eating it all that night and I made another load immediately the next day. Really easy beginner bread recipe, simple ingredients and so so so delicious. We ate it buttered with homemade chicken soup, with olive oil and homemade mozzarella, and used it for egg sandwiches. :)","meta":{"section":"Cooking","utc":"1389054624"}} +{"text":"That\u2019s fucking hilarious. Kind of like an expensive Rube Goldberg machine, all to perform the stupid task of squeezing a bag","meta":{"section":"Cooking","utc":1523819822}} +{"text":"Thanks for the list.","meta":{"section":"Cooking","utc":1554292467}} +{"text":"I had a set of ozeri pans. I still have 2 of the 3. They held up decent for about 2 years, then the ceramic coating started loosing it's non stick.","meta":{"section":"Cooking","utc":1511287958}} +{"text":"Considering my household is myself and whichever hostel I happen to be at the moment, I do fit the bill of a dude that cooks, but with nobody to share my cooking with :( On the other hand, I'm traveling. Can't complain *at all*.","meta":{"section":"Cooking","utc":"1348068944"}} +{"text":"I envy you! For me, most cooking/baking is stressful even if I do enjoy it. It's a combination of being always high-strung, not being very efficient at the kitchen thus taking longer, limited kitchen space, and always preparing a TON of food at a time because I like cooking meals for the next few days but my husband always finishes everything early. Then the dishes. My lord, the dishes. If only I could work faster I might find the process more relaxing :(","meta":{"section":"Cooking","utc":1540270424}} +{"text":"Came here to say this. You beat me to it. edit actually in an oven, multiple thermometers. In different areas of the oven. And experience with your particular equipment.","meta":{"section":"Cooking","utc":"1409610572"}} +{"text":"Samosas. People are impressed because they look fiddly, also you can do amazing flavours. Sweet or savoury. Strawberry and chocolate works amazingly. (Dust the sweet ones with icing sugar or you can get weird surprises expecting savoury)","meta":{"section":"Cooking","utc":"1410467885"}} +{"text":"Thanks for the suggestion. I'll check it out for sure.","meta":{"section":"Cooking","utc":1469730652}} +{"text":"Generally speaking, raw foods have all/ more vitamins and minerals in them than the cooked versions; and might have way more natural flavor... e.g. boiling vegetables leeches out a lot of the aforementioned V&M... and taste, and frequently ruins the texture of the item too. This does not mean, do not wash items properly, or that you use no salt, pepper, dressing, sauce, or other kitchen helpers... to include, you might use a cooked item with a raw item... i.e. hot bacon dressing over spinach salad... TO include, raw items generally require less prep time, less clean up time, and as you eat them right away, less storage space/ cost... SO, now, try more sushi/ poke/ cervaci... or course more fruits, nuts and salads... Avocados are a wonder food... tree nuts are good for you!!! PS: wine in moderation!!! Which when you think about is an uncooked food... ( I didn't say unprocessed... Olive oil too)... Cheers!","meta":{"section":"Cooking","utc":1515234909}} +{"text":"Also common in medieval Europe, where it was called a perpetual stew. Mmm, flavour. When you can't afford spices from Asia or Africa you have to innovate.","meta":{"section":"Cooking","utc":1511099647}} +{"text":"Or, make sauce and freeze it!","meta":{"section":"Cooking","utc":"1383697540"}} +{"text":"I'd say doritos could make a solid breading for something. Anything from doritos breaded jalapeno poppers, or doritos breaded chicken with some homemade bleu cheese dressing. Maybe a citrus punch of some sort for the cocktail? Punches are always great for serving a group, especially since it's just serve yourself once the event starts. Something along these lines? http://www.foodandwine.com/recipes/citrus-brandy-and-pineapple-punch Add a bit of green food coloring for a mountain dew look; tweak the simple syrup if you want something more soda-like; I'd say rum or even vodka could do in a pinch to sub for brandy if you want. Sounds like a fun night!","meta":{"section":"Cooking","utc":"1430510174"}} +{"text":"Tuna in water, miracle whip, candied pickles, mustard, salt, pepper.","meta":{"section":"Cooking","utc":1495041207}} +{"text":"My Microplane Grater. This does a fantastic job of mincing garlic and removing zest from lemon. Although I do love knife work, the small teeth on the grater shreds the garlic cells to perfection. Works great on ginger as well. My rice steamer also gets used several times per week. Pour in rice and water/broth, set timer and forget. This usually 'brackets' my cooking so I try to time everything else to be done when the rice is ready. Mine is a $25 Black and Decker. Both of these items require little to no skill but produce great results.","meta":{"section":"Cooking","utc":1521210394}} +{"text":"Anything with mayonnaise.","meta":{"section":"Cooking","utc":1554208871}} +{"text":"Picadillo is so easy. This is something we actually eat frequently but its not highly regarded as a great dish. I don't have an exact recipe but I eat it often and the basic method is browning ground beef, adding finely minced onion, adding veggies if you like (traditionally small dice of carrots and potatoes). Then, in a blender add some raw tomatoes, salt, pepper, dash of cumin, blend then add the pure\u00e9 to the meat until the sauce is cooked and thickened. Once you have a basic recipe mastered make adjustments, add spices, veggies, etc... My favorite variation is using chipotle peppers in the sauce and finely minced, previously cooked nopales!","meta":{"section":"Cooking","utc":1501114175}} +{"text":"i tried an air fryer and it sucked so bad. followed directions to a T, and the food came out hard and dry. deep fryer for the win.","meta":{"section":"Cooking","utc":1559760958}} +{"text":"Cumin, Chipotle Powder, Smoked Paprika, Tony Chachere, Oregano","meta":{"section":"Cooking","utc":"1422505894"}} +{"text":"In the UK we have Hendersons sauce too. Very similar flavour but veggie friendly. Not sure if you guys can get hold of it in the states.","meta":{"section":"Cooking","utc":1470437180}} +{"text":"I keep: Pasta Various canned beans and legumes Dry rice Flour All sorts of dried spices Sugar Olive oil Veg oil Various vinegars","meta":{"section":"Cooking","utc":1476507896}} +{"text":"Nope. Into the bin.","meta":{"section":"Cooking","utc":1538326778}} +{"text":"I saw huge bags of the stuff on a trip to Budapest last year. Did a quick search before even thinking about buying it and came across loads of warnings about it being fake - which I had thought anyway due to the very low price. Apparently, talking to someone in the hostel I was staying at, it's usually the threads off corn husks dyed with food colouring.","meta":{"section":"Cooking","utc":"1412243042"}} +{"text":"A really really big cutting board. Mise en place becomes small piles at the back of the board. Doesn't move. I love it.","meta":{"section":"Cooking","utc":1559037991}} +{"text":"Still not sure what the budget is, etc. Also not sure how much prep time you'll have. Or what culinary level is expected (low-brow camp cooking?). 1. Grilled veggies (squash, eggplant, mushrooms, cherry tomatoes, asparagus, etc). For squash and eggplant, slice into grillable pieces, salt them moderately with kosher salt, let sit 20 minutes, then wipe off liquid. Hit w/Pepper, other seasonings if you want, then grill over high coals until cooked but still firm. For mushrooms, peppers, etc: cut, skewer (or use a grill wok), then hit w/ S&P and balsamic vinegar. Let sit 20 mins. Brush/spray with oil, then grill at high heat until done. I like them just like this, but some people like to marinate them again after cooking before eating. 2. While veggies are sweating/marinating, grill your protein and prep your sauce (if grill plain meats or dry-rubbed meats). Marinated chicken breasts are easy and forgiving if they stay on the grill a bit too long. Burgers are easy. Fish is easy... use firm fish and cook in a foil packet with S&P, onion, garlic, a splash of wine, and lemon juice. Easy cleanup. For sauces when camping, I like to rehydrate crushed/chopped dried berries in wine/water with herbs, salt, chiles, then reduce. Thicken via reduction, cheat a little with corn starch if needed. This takes a minimum of 45 minutes... so if you really only have 30 minutes, just heat up some already prepped sauce. 3. Specialties. Every grill cook should have a few easy ones that have wide appeal. 3a. Caramelized sweet onion cooked in foil is one of mine. Take a sweet onion (Maui/Vidalia/etc), take off papery layers, slice in eight or sixteen sections -- but do not cut through the root, it needs to keep it's shape. Thin slices of butter between sections, then hit with salt and your preferred herbs/spices. For fish, I like to use Old Bay on the onion. For beef, I use thyme and rosemary. Wrap tightly in 2 layers of foil, then grill on high heat, turning over twice. Finish direct on the coals. Open and eat immediately. Use foil packet, not cookware, or you'll spend a long time scrubbing. Some people like to add a beef buillon cube instead of salt. Me no likey, but it tastes kind of like french onion soup if you do this. Note this takes 45 minutes or so also. 3b. Potato and onion packet. Peel and cube potatoes. Slice onions. Toss with S&P, herbs. Put em in a foil packet. Dab with butter. Seal packet. Grill until done. Simple, perfect. Cook time roughly 20-25 minutes depending on size of cubes. 3c. Cornbread. Google a recipe for campfire cornbread. Try a few. Use indirect heat if you can. Make sure to not preheat the pan too much. 4. Beans. Lentils cook quickly, are filling, and nutritious. Excellent side for most anything. Dice carrots, celery, onion. Saute until soft. Add garlic. Move onto lower fire. Add herbs. Add rinsed lentils, cover with hot water, bring to boil, simmer 20 minutes or so until lentils are tender but still hold their shape. Seriously, you need to figure out what you're comfortable with in terms of camp cooking, and work from there.","meta":{"section":"Cooking","utc":"1355356205"}} +{"text":"i know that bean fluid is used as an egg white substitute for vegan and allergen free cooking. perhaps your soaking water had an unusually high protein content?","meta":{"section":"Cooking","utc":1516122225}} +{"text":"/thread","meta":{"section":"Cooking","utc":1553946265}} +{"text":"Those seeds are the ones that when ingested in excess can make you faint in the toilet. God I love 'em","meta":{"section":"Cooking","utc":"1350576236"}} +{"text":"Lol, thank you.. I've done a few similar jobs where I stay in camps I would love to be doing your job! And thank you for what you do, your work is so valuable to so many people. Honestly, working right jobs is extremely subdued, nothing happens outside of occasional cuts and burns, and when serious things do happen my job is basically to stabilize until STARS arrive. I would love to feel like I was actually helping people on a daily basis, but I suppose having a medic on site gives the workers peace of mind, so I'll take that for what it's worth. Cheers","meta":{"section":"Cooking","utc":"1396834127"}} +{"text":"challenge accepted :)","meta":{"section":"Cooking","utc":1470237645}} +{"text":"Those are the two foodstuffs I hate the most, too! Growing up in Denmark, I've had a lot of funny looks when I told people I hate licorice, since i Denmark, licorice is almost a staple food. My hate for cilantro means I can barely ever eat Thai or Vietnamese food, even though I love the other ingredients. Cilantro just overpowers all other flavors and makes the whole dish taste like an old fridge smells.","meta":{"section":"Cooking","utc":1554199465}} +{"text":"Great idea. Going on the menu for tomorrow. Thank you!","meta":{"section":"Cooking","utc":"1405215862"}} +{"text":"I think the OP's post implies that it isn't labeled and thus illegal. I've never seen \"enhanced\" ground beef locally at least...","meta":{"section":"Cooking","utc":"1423387902"}} +{"text":"Just copious amounts of garlic. Saut\u00e9 the rice and garlic in oil before adding your water. Bonus points if you can add bouillon if you don\u2019t have broth. Generously salt after adding the water. That\u2019s my standard quick rice. When I have time, I saut\u00e9 grated carrots (that I chop up after grating so they\u2019re smaller), garlic, and rice in oil and add a celery stalk and a chunk of bell pepper to the water before salting.","meta":{"section":"Cooking","utc":1564441422}} +{"text":"You can make one! There are loads if tutorials on the internet. All you need is a box, some wood, and a way to get the wood hot without burning it. As far as smoking technique, nearly every barbecue cool/fan will tell you \"their\" way of doing things. My advice would be to look IP\"BBQ with Franklin\" as a starting point. They are quick, informative, and the guy's restaurant is one of the best in the country.","meta":{"section":"Cooking","utc":"1415235382"}} +{"text":"Idgets","meta":{"section":"Cooking","utc":1554216345}} +{"text":"This guy is kind of sloppy.","meta":{"section":"Cooking","utc":1487234146}} +{"text":"Yeah, it's a series of biopics, not an instructional show. It's a wonderful show.","meta":{"section":"Cooking","utc":1553018900}} +{"text":"I used to wolf down a pack of 6 eggs for breakfast when I was 18 and bulking. So uh... Gym up OP?","meta":{"section":"Cooking","utc":1554323656}} +{"text":"Turn them into crepes, fill them with jam.","meta":{"section":"Cooking","utc":1504766221}} +{"text":"There are \"tells\" that proteins give out that tell us where there are as far as temp goes. Once you nail a perfect medium with the thermometer, for example, remember the details. Was the cut fatty, marbled or lean? touch it on the sides all around...remember how it feels. How long did it take? Was it oven finished, pan seared (basted or not), grilled...flipped once, twice, every thirty seconds on high? How thick is it? are there drops of rosy meat juice appearing on top of the steak? By the way, welcome to the wonderful world of precision cooking!","meta":{"section":"Cooking","utc":1536812134}} +{"text":"Cool, thanks! Btw I\u2019m greek and I\u2019ve never seen that salad before \ud83d\ude02","meta":{"section":"Cooking","utc":1552837094}} +{"text":"There are asian grocers but certain vegetables like lotus root are not the easiest to come across. That said, I think i will take your ideas and put them into practise. I've also taken out a book on mediterrenean cooking from the library, a cuisine which has a similar emphasis on minimalism and perhaps making a few dishes from that will give me an idea or two on how to move forward as well.","meta":{"section":"Cooking","utc":1468264925}} +{"text":"Since it's melted aluminium I am not sure if it'll work as good but I'll give it a try using your method. I am heading to wal-mart in a bit. Sorry for my English it's my third language.","meta":{"section":"Cooking","utc":"1407442476"}} +{"text":"It might be causal, but in which direction? If you have pain from arthritis how likely are you to exercise?","meta":{"section":"Cooking","utc":1549938464}} +{"text":"On a personal level, that seems really impractical. I'd rather have 2 or 3 core pieces and store them traditionally (in the same space that would require) than deal with that every time I wanted to cook.","meta":{"section":"Cooking","utc":1486068034}} +{"text":"Thoroughly to 145\u00b0F, yes, but not to 160\u00b0F anymore.","meta":{"section":"Cooking","utc":"1418534756"}} +{"text":"I zested for a half hour.","meta":{"section":"Cooking","utc":1550591861}} +{"text":"You're going to get a bunch of suggestions to dump some chicken breasts + salsa in there. That is OK, but chicken breast doesn't really showcase what the point of a slow cooker is. Tougher cuts of meat with more connective tissue really shine in the slow cooker. Pot roast, pulled pork, beef stew are a better example of what you can do in there. You can do something like a large chuck roast (I don't know what size cooker you got, so pick an appropriate size), a roughly chopped onion, some baby yukon gold potatoes, baby carrots, sliced mushrooms, garlic and some dried thyme in there. Add some flavorful liquid about 1/3 of the way up (I like to use Spicy V8, broth or stock are OK of course) then let it cook ~5 hours on high or ~8 hours on low until the meat is falling apart.","meta":{"section":"Cooking","utc":1541410991}} +{"text":"Water for \"sauce\" is good. I've added a small can (8oz) of hunts tomato sauce as well for a richer version. A little chipotle in adobo to give it a little more punch. Simmer in a 325F oven to concentrate flavours.","meta":{"section":"Cooking","utc":1538962960}} +{"text":"Eggplant parm with fried eggplant circles or fish tacos with fried fish. I make both pretty well but they're a pain to clean up.","meta":{"section":"Cooking","utc":1550933684}} +{"text":"No, a food mill won't work on raw, hard vegetables.","meta":{"section":"Cooking","utc":1505681117}} +{"text":"That sounds awesome! Yeah, dirt poor university student looking to maximize the potential of my meals. My mom taught me the water way, but tonight I roasted it and it turned out waaaay better.","meta":{"section":"Cooking","utc":"1411698784"}} +{"text":"Mine is exactly the same from Asda which is Walmart. Just two parts to wash and simple to use.","meta":{"section":"Cooking","utc":1555780231}} +{"text":"Kind of a lame answer, but at least on Good Eats Alton Brown says that the ramen in the $0.30 instant noodle packs is actually pretty good. Just threw out the seasoning and cook it how you want","meta":{"section":"Cooking","utc":1496507479}} +{"text":"Draw a 2D image of a pot from a side view. Should look like: |__| Very obviously a \"corner\" there.","meta":{"section":"Cooking","utc":1484752920}} +{"text":"Will do! Thanks for the advice!","meta":{"section":"Cooking","utc":1543477861}} +{"text":"Also, using water is a good way to permeate the stone and the next time you heat the stone up the water turns to steam and cracks it.","meta":{"section":"Cooking","utc":1526228289}} +{"text":"Cutting your chicken breast in half to make two thinner breasts and then pan searing it will result much the same as long as you let it rest. You also get some great browning on the outside.","meta":{"section":"Cooking","utc":1560954425}} +{"text":"My mother (and most doctors) would, at the very least, tut at me disapprovingly for tucking into a 2 pound slab of cow in one sitting without a vegetable in sight.","meta":{"section":"Cooking","utc":1455808167}} +{"text":"You get some normal breakfast foods that are naturally soft, so you should be sorted with porridge and eggs (boiled or poached or scrambled) and yoghurt with fruit puree (applesauce) or mashed banana in the mornings. For lunch and dinner, soups are a very good idea. You can even get a sliced loaf, cut the crusts off and dip the bread in the soup to get it really soft and have that alongside the soup to fill you up a little more. I suggest erring on the side of creamy soups (cream of chicken, broccoli and stilton, cream of vegetable) and away from anything acidic like tomato or spicy soups in case they sting your wounds. Overcooked pasta or other noodles with smooth sauce will give you some variety, as will other sloppy foods like chilli, shepherd's pie & soft casseroles. Having puddings and little snacks will keep your calorie intake up if you're struggling -- things like jelly and ice cream and rice pudding are all soft and easy to eat. For snacks you could have biscuits dunked in tea to soften them, pots of yoghurt, boiled eggs, fruit smoothies...","meta":{"section":"Cooking","utc":1515013301}} +{"text":"Yeah had to soak it a bit, but was mostly just syrupy balsamic! So it wasn't too bad!","meta":{"section":"Cooking","utc":"1363914945"}} +{"text":"Imma counter-argue that the animal's momma kicked off the process, the entity being consumed finished it off, and OP did a fine job preparing.","meta":{"section":"Cooking","utc":"1445819797"}} +{"text":"I can't get cotija where I live, so feta is a decent enough substitute","meta":{"section":"Cooking","utc":1527846841}} +{"text":"Carbs are cheap. If you plan on replacing carbs in your diet with protein and fat, then you may need come to terms with spending a little bit more on food. That said, if your carb sources come from processed foods like store bought chips, breads, and cereal, then buying fresh, low carb ingredients may not cost more. Just remember that spending a bit more on food is worth it in the long run if you can avoid developing diabetes. How restricted are you going to go with carbs? I mean, if you're going keto, then your options will be severely limitted to pretty much meat, cheese, berries, and non-starchy vegetables, but if you can afford 100+ g carbs per day then starchy vegetables, fruits, and whole grains become easier to include. The latter foods are much cheaper than the former, and you'll spend less. Source: I did keto for a few months. My food bills rose about 40%. I'm less restrictive with carbs now.","meta":{"section":"Cooking","utc":"1440597512"}} +{"text":"One thing that I absolutely love that you might think is gross is red cabbage. Just get a red cabbage, wash it, and carry the leaves around with you and chomp on them. Delicious.","meta":{"section":"Cooking","utc":"1360691952"}} +{"text":"Potato in any form quickly. Guess I'll do microwave","meta":{"section":"Cooking","utc":1459204357}} +{"text":"Rice cooker. Such as easy fix","meta":{"section":"Cooking","utc":"1434150781"}} +{"text":"I agree with you. In a crisis situation like this I\u2019d just get it all cooked in the most efficient, flavor neutral way possible and plan on doctoring up, seasoning, saucing, etc. when I use the product later.","meta":{"section":"Cooking","utc":1531324824}} +{"text":"Try bananas in a burrito, I really liked this one.","meta":{"section":"Cooking","utc":1467843068}} +{"text":"awesome idea! I always thought falooda looked so weird and refused to try it as a kid.","meta":{"section":"Cooking","utc":1453787602}} +{"text":"Thank you. I figured I had it wrong. Too lazy to google at the moment.","meta":{"section":"Cooking","utc":"1375468613"}} +{"text":"Not like that pal. Looks like it's been open for a while.","meta":{"section":"Cooking","utc":"1372782603"}} +{"text":"Pretty sure thin sliced rib-eye is what I see mostly. As people have suggested, for galbi (bone-in) it's short ribs.","meta":{"section":"Cooking","utc":"1367944818"}} +{"text":"A salamander is a type of broiler.","meta":{"section":"Cooking","utc":1525039847}} +{"text":"Stick to the weed, we'll do the green chile. STAY IN YOUR LANE, COLORADO.","meta":{"section":"Cooking","utc":1563812046}} +{"text":"According to google, odds of double yolk is 1 in 1000. It\u2019s been awhile since i\u2019ve mathed, but that means the odds are 0.0002998% **Someone wanna double check my math?*","meta":{"section":"Cooking","utc":1555881657}} +{"text":"Never mind okra, I hate \"recipes\" that require ready made ingredients that are only available in the US.","meta":{"section":"Cooking","utc":"1431077879"}} +{"text":"undersalt recipes... that seems to be the solution to america's problem of over-salted foods. It's darn near impossible to buy foods that are light on salt, let alone salt free. It was weird when we started cooking our own food and suddenly we actually started salting things.","meta":{"section":"Cooking","utc":"1354867693"}} +{"text":"thick ass beer batter","meta":{"section":"Cooking","utc":"1343285824"}} +{"text":"Apple and sage stuffing","meta":{"section":"Cooking","utc":"1400202357"}} +{"text":"If you are talking traditional Mexican tacos, no they do not. They would more likely come with pico de gallo, if anything at all. American tacos on the other hand are more than like to come with tomatoes.","meta":{"section":"Cooking","utc":1473549267}} +{"text":"How to chop an onion - Gordan Ramsey. I have been doing it wrong my whole life.","meta":{"section":"Cooking","utc":1465176942}} +{"text":"If you just care about sustenance, just switch to soylent I don't understand why you're conflating ease of preparation with blandness or why you care about \"inoffensive\" when you're cooking for just yourself. There are tons of flavorful dishes that are quicker, easier, and probably cheaper than the green bean casserole you're after.","meta":{"section":"Cooking","utc":1559505559}} +{"text":"Don't forget the white american cheese - at 2 :)","meta":{"section":"Cooking","utc":1546101681}} +{"text":">creamy I make mine ultra creamy. Velveeta + extra sharp cheddar + cream + tiny bit of milk","meta":{"section":"Cooking","utc":"1389764872"}} +{"text":"It's a slow day here, and plus it's hot as... it's hot as umm, like... Well, it's a really warm day.","meta":{"section":"Cooking","utc":1463847320}} +{"text":"hell yeah. once you get the knack of cooking steak, you wanna eat it all the time. so satisfying.","meta":{"section":"Cooking","utc":"1348609695"}} +{"text":"By far the best thing I have ever deep fryed was slices of pumpkin pie battered with panko crumbs and shredded coconut. A close runner up would be marshmallows","meta":{"section":"Cooking","utc":"1344197376"}} +{"text":"You're a brave soul friend, we'll face the downvote swarm together.","meta":{"section":"Cooking","utc":1457506319}} +{"text":"that sucks. mine has a scoop and lines for water. one scoop = fill to the first line with water.","meta":{"section":"Cooking","utc":1529126152}} +{"text":"Gorgeous set of cookware. A Mauviel m250c 10.5\" frying pan is next on my list of extravagant kitchen toys.","meta":{"section":"Cooking","utc":1451460455}} +{"text":"Nope. Utterly use piece of drawer garbage that's best described as kitchenalia - or tat.","meta":{"section":"Cooking","utc":"1404073483"}} +{"text":"Do you cook them in a small pot? If it's too small and low heat, they tend to steam and get too moist and mushy. Try a large saute pan at the highest heat. You want to evaporate the water as fast as possible.","meta":{"section":"Cooking","utc":1563858511}} +{"text":"I believe that on SeriousEats, they say that the ideal time to let steak sit in salt is 40 minutes. Something about the water having time to be reabsorbed and allow some of the saltiness to get into the steak and make it more tender.","meta":{"section":"Cooking","utc":"1338695150"}} +{"text":"if you can find some low carb tortillas this wrap filling is pretty easy and good. I usually will use leftover rotisserie chicken for it. &#x200B; https://www.copymethat.com/r/qOBhAzW/adobe-chicken-wraps-betty-crocker/ Even though this sounds Crazy it is really good. add what you would to any chicken salad https://www.copymethat.com/r/YmMwHoE/vegan-chickpea-sandwich-filling-by-fishl/ https://www.copymethat.com/r/wGSDhPK/vegetarian-quinoa-burrito-bowls/ https://www.copymethat.com/r/jbKXE4k/vietnamese-beef-and-riced-vegetables/","meta":{"section":"Cooking","utc":1541777174}} +{"text":"Oil them, and finish under the broiler for a minute or two","meta":{"section":"Cooking","utc":1494029653}} +{"text":"I know that stuff, I did it many times before, but thanks for the advice.","meta":{"section":"Cooking","utc":1513007945}} +{"text":"Agreed, they actually subtract from the flavor of dishes the are put in.","meta":{"section":"Cooking","utc":1554208876}} +{"text":"Is there a financial reason bloggers do this? I've been toying with the idea of starting a recipe blog, but I *loathe* having to scroll eight pages to get to the goddamn recipe. Do people actually *like* reading the irrelevant crap? Why does every blogger do it if everyone finds it annoying? Are we the weird ones, and the vast majority of readers enjoy that stuff?","meta":{"section":"Cooking","utc":1536713104}} +{"text":"Maybe potato chips? Or pretzels, if you have local sources for really good ones. Sfogliatelle, definitely. I can't imagine managing to make those as nicely as bakeries do. I'd also never make my own phyllo dough or even puff pastry. I've never churned my own butter, but I imagine homemade butter is pretty good. My dad still has an antique butter churn that likely belonged to my mother's great great grandmother.","meta":{"section":"Cooking","utc":1557935156}} +{"text":"In addition to all the great salt, acid and umami suggestions you already received in here, I'd ramp up the nutmeg until it's noticeable, and put some chili flake and cinnamon in there to provide very subtle heat and depth.","meta":{"section":"Cooking","utc":1531960403}} +{"text":"#####&#009; ######&#009; ####&#009; **Dirty rice**: [](#sfw) --- >__Dirty rice__ is a traditional Cajun dish made from white rice which gets a \"dirty\" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, onion and spices cayenne and black pepper. Parsley and/or chopped green onions are common garnishes. Dirty rice is most common in the Cajun regions of southern Louisiana and Mississippi; however, it can also be found in other areas of the American South. In some southern regions, it is also called rice dressing. >==== >**Image** ^(i) - *A pork chop served atop dirty rice* --- ^Interesting: ^Dirty ^Rice ^\\(album)) ^| ^Cajun ^cuisine ^| ^Mad ^Caddies ^| ^Consentual ^Selections ^Parent ^commenter ^can ^toggle ^NSFW ^or[](#or) ^delete^. ^Will ^also ^delete ^on ^comment ^score ^of ^-1 ^or ^less. ^| ^(FAQs) ^| ^Mods ^| ^Magic ^Words","meta":{"section":"Cooking","utc":"1406502507"}} +{"text":"pics","meta":{"section":"Cooking","utc":1513650688}} +{"text":"Yea cup milk and 1 teaspoon lemon juice. Wait 10 min for reaction to happen .","meta":{"section":"Cooking","utc":1562727304}} +{"text":"I can\u2019t imagine that, but maybe? Maybe it has to do with safety? Less splattering as you drop stuff in?","meta":{"section":"Cooking","utc":1555096315}} +{"text":"It really compliments the meal.","meta":{"section":"Cooking","utc":"1337925024"}} +{"text":"Sugar was optional as a kid. Mostly it was yanking out a stalk and chewing it. If we were going to be around someone's backyard for a while, someone would get a bowl of sugar and we'd dip, chew, dip, repeat.","meta":{"section":"Cooking","utc":1524085409}} +{"text":"I will admit I did get a good sandwich when I used English muffins, just not a huge fan of them. To me it's just easier to use a frying pan and cook it just how I like it. I could see a big use for this during camping though.","meta":{"section":"Cooking","utc":"1391739922"}} +{"text":"not putting fucking cheese curds on poutine. This includes a lot of places *in Canada*.","meta":{"section":"Cooking","utc":1463061550}} +{"text":"Is your oven heating evenly? There\u2019s a couple ways to check","meta":{"section":"Cooking","utc":1518400939}} +{"text":"Yup, but it may not have as well of a defined grain or \"stringy\" texture as short rib has. Oxtail is more collagen rich and \"melty\" than short rib. That's not to say properly braised short rib should be stringy and tough.","meta":{"section":"Cooking","utc":1485104382}} +{"text":"You, my friend, are amazing! That is it!!!! Thank you. About to buy it.","meta":{"section":"Cooking","utc":"1338300716"}} +{"text":"English-style roast potatoes.","meta":{"section":"Cooking","utc":1487614828}} +{"text":"Yep. Cheese tray will be my friend I think.","meta":{"section":"Cooking","utc":"1384358341"}} +{"text":"I as well like to make nachos, but I go a little more gourmet. It's still super easy. Garlic+onion+ground beef, cilantro, tomato, lime, olives, cheese, scallions, peppers, and jalapenos. With a side of guac. . . . Hnnnnnnnnnng.","meta":{"section":"Cooking","utc":"1392679220"}} +{"text":"Butter-mirin-soy are most likely the base ingredients - maybe some sake. Search \"butter mirin soy steak sauce\" for various recipes/ideas.","meta":{"section":"Cooking","utc":1548123522}} +{"text":"When I worked in restaurants I roasted the lobster tails at one place. If we got a mushy tail after cooking we didn't send it out and cooked another. The kitchen staff got to eat the mushy tail. I really like the mushy lobster.","meta":{"section":"Cooking","utc":1541563044}} +{"text":"Mmhmm. Lost of restaurant supply places carry the stuff in 1-2 gallon jars.","meta":{"section":"Cooking","utc":1473386065}} +{"text":"Why not work your way through Saveur's classic 150 recipes? http://www.saveur.com/article/Kitchen/150-Classic-Recipe-Index My suggestions to start with: Laab, Doro Wot, or Spaghetti Carbonara. If you are looking for involved, multi-hour cooking projects, may I suggest homemade ravioli, tamales, any kind of mole or Thai curry from scratch, or any kind of soup (avgolemono?) that with a homemade broth. Hang in there! Cooking is definitely therapeutic for me.","meta":{"section":"Cooking","utc":1467576333}} +{"text":"Holy crap, that sounds phenomenal. I'm thinking that stuff would probably freeze pretty well, especially if you use an ice cube mold. I'm saving this for future use.","meta":{"section":"Cooking","utc":1462246682}} +{"text":"Why the parchment?","meta":{"section":"Cooking","utc":"1425842077"}} +{"text":"Sesame oil is amazing. Totally changed my fried rice.","meta":{"section":"Cooking","utc":1472591266}} +{"text":"but mine has more hops","meta":{"section":"Cooking","utc":"1389519186"}} +{"text":"What other subs are you subscribed to?!!!","meta":{"section":"Cooking","utc":"1424041106"}} +{"text":"Crap, I'm going to delete and resubmit...","meta":{"section":"Cooking","utc":"1336562181"}} +{"text":"OK will keep the fan on then! Thanks ;)","meta":{"section":"Cooking","utc":"1423448075"}} +{"text":"Special upvote for de-casing them! You can make killer ragu for pasta, or use them as a sub for ground meat in chili.","meta":{"section":"Cooking","utc":"1369156118"}} +{"text":"Yea I could understand that, but I definitely did not notice any unpleasantries with the vein in these beauties!","meta":{"section":"Cooking","utc":"1343768230"}} +{"text":"I mean, phyllo is not an english word. So we keep the original (kind of) pronunciation.","meta":{"section":"Cooking","utc":"1399965650"}} +{"text":"Black pepper and strawberries. Roooooooaaaarrrrr. Eat that.","meta":{"section":"Cooking","utc":"1366812153"}} +{"text":"Either way is true though","meta":{"section":"Cooking","utc":1525436148}} +{"text":"I dunno if any of this is useful, but: http://www.jamieoliver.com/news-and-features/features/simple-oven-baked-dinners/ http://www.foodnetwork.co.uk/article/oven-baked-dinners.html http://www.foodnetwork.co.uk/article/one-tray-oven-meals.html I know you said you can't deal with stovetop stuff, but just in case: http://www.countryliving.com/food-drinks/g674/one-dish-meals-0109/ https://www.budgetbytes.com/2016/06/22-fast-easy-one-pot-meals/","meta":{"section":"Cooking","utc":1485595997}} +{"text":"Check a beef larb, it's nice. Just adds beef and rice over a traditional salad.","meta":{"section":"Cooking","utc":"1423610265"}} +{"text":"3-4 nights a week are usually meatless meals at my house.","meta":{"section":"Cooking","utc":1562561770}} +{"text":"I mean, in honesty, I wouldn't try to do that, since I find the idea of ketchup on a steak silly, and even if that's how I liked my steak, I likely wouldn't deign to ask for it at another person's house if it wasn't in the table already, but I find the analogy incongruous to a point. If you're making steaks for 3 to 4+ people, I don't think that each additional steak adds linearly to the amount of time invested into the meal. I mean, at one point in my life, I might try to push my own methods into people, but some people just aren't open to that, and they will like what they like, even if they are ultimately and forever missing out on a more intricate, subtle, and dilectable type of enjoyment. But maybe that person isn't intelligent enough to ever even fathom more subtle flavors. Maybe they've burned out their taste buds on high-fructose corn syrup, salt-bombs, and Bud Light pisswater. So they probably wouldn't get anything out of that craft you put into it anyhow. So yeah, I would be saddened, annoyed, disappointed, and frustrated if someone did that to a perfect steak I cooked, but if they are a guest in my home, I'll swallow that down and just be happy to make them feel welcome, since to me, that would be more important than them experiencing anything about my craft. They aren't doing it on purpose to slight you, if they do. Just let em. The reason why I wouldn't want to come over is because your attitude seems hostile, and as a guest, I wouldn't want to feel that from my host, so I'd rather pass. You do you, though, and I'll do me.","meta":{"section":"Cooking","utc":1501071654}} +{"text":"Depends, is it the actual absinthe or the normal pernod liqueur","meta":{"section":"Cooking","utc":1559224584}} +{"text":"1. Acquire pork shoulder. 2. Acquire slow cooker, bring. 3. Put pork shoulder in slow cooker with an 8oz can of coke and seasonings (salt, pepper, chili, whatever). 4. Slow cook pork shoulder on low for 8 hours. 5. Shred up pork, portion it out. Do some with barbecue sauce, some with taco seasoning, whatever. 6. Stick a few portions in freezer for later in week, rest in fridge. 7. Have meat for the whole week. Or a few days if you're a glutton. Very inexpensive protein. Supplement with rice, bread, veggies.","meta":{"section":"Cooking","utc":"1362181651"}} +{"text":"Simmer them for a few hours, then dry them and fry like you do.","meta":{"section":"Cooking","utc":1512160114}} +{"text":"You may need to be pretty vigorous with it... don't give up if just a few stirs doesn't yield the texture you want. I know when I crush dried rosemary and thyme I have to work at it to get a consistency that works for soup. *(I do prefer fresh for both of these but sometimes you have some produce that is about to go bad and is begging to be made into a quick soup.)","meta":{"section":"Cooking","utc":"1417485730"}} +{"text":"CorporalThornberry 2020","meta":{"section":"Cooking","utc":1554163580}} +{"text":"That looks delicious! I'll have to try it!","meta":{"section":"Cooking","utc":"1347755808"}} +{"text":"Fresh pasta is even better to have on hand as it cooks quicker and having a weekly pasta night to use up what's left isn't exactly a hardship.","meta":{"section":"Cooking","utc":"1335544295"}} +{"text":"Mayo sandwich","meta":{"section":"Cooking","utc":1495286586}} +{"text":"Is this something that this person has made before or something that they just threw together? Why would it be too acidic? Maybe he's shooting for a more Carolina styled BBQ dish? Maybe leave his or her recipe alone unless you're absolutely certain that they don't have a solid idea of what they're doing.","meta":{"section":"Cooking","utc":"1389649098"}} +{"text":"Kmix (kenwood) is good too, to confuse you further.","meta":{"section":"Cooking","utc":1522848283}} +{"text":"I make a really spicy chunky chili. I put a large amount of cilantro in at the end to give it a bit of sweetness in the sea of hearty, chunky, goodness. It's not mind blowing or weird sounding like some of these other suggestions, but I'm convinced it's what brings it \"up a notch\", and I have gotten many compliments that it's the best chili they've ever had.","meta":{"section":"Cooking","utc":1525726708}} +{"text":"Cuisinart is somewhat hard to obtain in EU, but I'll look into a combo, thanks! I've never had a pressure cooker, this sounds interesting. Are IKEA ones good enough, or should it be a rather more pricey one?","meta":{"section":"Cooking","utc":1497720843}} +{"text":"I bake frozen hamburgers in the oven because it requires nothing more than a \"set it and forget it\" attitude","meta":{"section":"Cooking","utc":1545896809}} +{"text":"It can absolutely be salvaged. You can salvage pretty well rusted cast iron, so I'm sure yours is fine.","meta":{"section":"Cooking","utc":"1423342709"}} +{"text":"Steak and American style omelets","meta":{"section":"Cooking","utc":1537624407}} +{"text":"Ceramic rod, or consider a strop instead. The risk with honing Japanese steel is that you do more harm than good by chipping the steel (which is harder than European knives, but therefore more brittle). A leather strop will hone the edge without risk of microchips.","meta":{"section":"Cooking","utc":"1421628496"}} +{"text":"Well, we know *your* opinion...","meta":{"section":"Cooking","utc":1562939313}} +{"text":"it won't be as traditional, but why not just cut the legs off ahead of time?","meta":{"section":"Cooking","utc":"1353565542"}} +{"text":"This is one of my favorite... hope you enjoy iy!!","meta":{"section":"Cooking","utc":1450670281}} +{"text":"Missouri: Moon pie & RC Cola","meta":{"section":"Cooking","utc":1563839978}} +{"text":"What temp did you bake them at and for how long?","meta":{"section":"Cooking","utc":1502011710}} +{"text":"Not to offend, but as a Canadian and a poutine lover, chips 'n' gravy sprinkled with cheddar, however delicious that sounds, is *not* poutine. Cheese *curds* is what gives poutine it's unique taste and texture that isn't comparable.","meta":{"section":"Cooking","utc":"1344628850"}} +{"text":"Brussel sprouts","meta":{"section":"Cooking","utc":1554159158}} +{"text":"I love to break the yolk of a sunny side or over easy egg and put hot sauce and a little soy sauce and mix it up then sop it up with bread. It's so good. I'm Asian and do this at home but most American breakfast places don't have soy sauce (exception being SF diners) and one day I saw an Asian lady break out a bottle of soy sauce from her purse to add to her eggs. My hero.","meta":{"section":"Cooking","utc":1526767925}} +{"text":"Skip the broiling pan and use every shelf in your oven by crumpling heavy duty foil a bit and laying it on cookie sheets. The bacon strips go on the foil. Remember to save all bacon fat; like duck fat, it is life changing.","meta":{"section":"Cooking","utc":"1386482837"}} +{"text":"It was hard and cold and when I put it in my hands I could crumble it into the individual grains. So I would crumble it into the pan and let it sit for a while but the more I stirred the more it stuck together.","meta":{"section":"Cooking","utc":1560187730}} +{"text":"My 6yo daughter likes making scrambled eggs. And she helps put stuff in the mixer. She's a picky eater though so hasn't really expanded on that.","meta":{"section":"Cooking","utc":1523802234}} +{"text":"Section on soup!!! Or sub-section souppp is king!!","meta":{"section":"Cooking","utc":1488695899}} +{"text":"The cookie method is to heavily whisk the eggs with the sugar, which isn't possible with a wooden spoon. I'm thinking that has something to do with it. Or the temp on your oven isn't right. Buy an oven thermometer to see if your oven is calibrated correctly (many arent). Why did u add corn syrup to your recipe? Ive never seen that in a home recipe","meta":{"section":"Cooking","utc":"1370135278"}} +{"text":"It takes a while to build a kitchen with quality tools! My next goal is pasta machine!","meta":{"section":"Cooking","utc":1563547850}} +{"text":"yup","meta":{"section":"Cooking","utc":"1410438342"}} +{"text":"Used a fresh new one, come to think of it if I know where you're going that's probably the main reason.","meta":{"section":"Cooking","utc":1456383093}} +{"text":"Having lived the the \"great white north\" for most of my life - I was ready to get away from the snow and fear of falling down (and fear of driving). It's not to say we don't have snow... we do. Because we have mountains that are 13,000+ ft high (with roads to the top). And it is not to say we don't have seasons - we do... but they are plant seasons. And that, of course, changes the smells in the air, which trees are in bloom, etc. And not all of the smells are great - during guava season, there is so much guava and it just drops and rots... very fermented. And don't get me going on durian season :) Of course, things like the ocean change too - getting a bit too cold for enjoyable swimming in the winter (though that doesn't stop anyone). As per things like butternut squashes (and other types) - we enjoy those throughout the year. One positive thing here is that for some items, planting season is \"whenever you planted them\". So, for example, we get corn year-round. What we miss is fruits that require a freeze (apples, etc, though there is an apple that grows here that does not require a freeze).","meta":{"section":"Cooking","utc":1538407893}} +{"text":"The bacteria that causes botulism prefers to grow in anaerobic (low oxygen) environments. since you're leaving this open to the air and eating it quickly, you have nothing to worry about from botulism.","meta":{"section":"Cooking","utc":1547565510}} +{"text":"Raclette cheese, bacon, mustard, onion chutney.","meta":{"section":"Cooking","utc":1557603335}} +{"text":"It was deelish, and really easy to make! I'm gonna make another one with blueberries, although this time I think I'll use a whisk. Making batter in a blender just felt wrong. I'm also thinking of making some sort of compote to put on top.","meta":{"section":"Cooking","utc":"1344194685"}} +{"text":"Wood actually harbors less bacteria than plastic boards.","meta":{"section":"Cooking","utc":1511753813}} +{"text":"On toast with avocado and cream cheese As a marinade/rub for meats Salad dressing with some oil and mayo Pasta sauce as you said","meta":{"section":"Cooking","utc":1456055587}} +{"text":"Same. I know I\u2019ll nrver compare to KFC so I don\u2019t even try it.","meta":{"section":"Cooking","utc":1564376194}} +{"text":"I have that problem too. One thing that helps motivate me is to \"practice\" making something until I can do it perfectly blind folded. Usually it's with a specific person in mind that I'll cook for in the future. Something they would like instead of something I already cook well. I spent the last few weekends making a perfect rare steak. This week I'm doing stir fry. I might work on eggs too. I also like to talk to myself like I'm doing a cooking show. Kind of like randy marsh, but less crazy. More so I remember each step and don't repeat fuck ups.","meta":{"section":"Cooking","utc":"1445746686"}} +{"text":"So would you say I should scrap the current marinated chicken? Just start over and marinate for just a few hours instead?","meta":{"section":"Cooking","utc":"1333724838"}} +{"text":"I was never around good knives growing up, so I had no idea this made any difference. Then my wife handed me a department store add for Wusthof knives. She said \"You're getting me this set of knives for my birthday\". The good knives make a huge difference.","meta":{"section":"Cooking","utc":1537984887}} +{"text":"Nylon has a high melting point. But not that high. Discard. I prefer a turner with a metal core and a silicone cover. I have this: \"OXO Good Grips Silicone Flexible Turner'. 10 USD at Amazon Prime.","meta":{"section":"Cooking","utc":1552071854}} +{"text":"I will have to look into this. Has anyone tried that spoon thing that you chew on while you chop onions? I'm more than a little skeptical of it.","meta":{"section":"Cooking","utc":"1347986834"}} +{"text":"Came here for Duran fruit and was sadly disappointed.","meta":{"section":"Cooking","utc":1562710633}} +{"text":"I saw this yesterday. It looks interesting: Gravlax","meta":{"section":"Cooking","utc":"1431642005"}} +{"text":"500 degrees is an excellent way to destroy the thing. 450 for 10 minutes then down to 375 for 15 minutes per pound. You want the internal temp in the 110 range. Let it rest for 20 minutes. Internal temp of 110 is medium rare (about 130 after resting), 120 is medium, and above that is ordering a pizza.","meta":{"section":"Cooking","utc":1498823188}} +{"text":"According to the seriouseats article, your pan might be too hot. https://www.seriouseats.com/2016/02/spaghetti-cacio-e-pepe-roman-snack-pasta.html","meta":{"section":"Cooking","utc":1560885135}} +{"text":"I mostly just use it to get ideas for recipes instead of actual recipes themselves.","meta":{"section":"Cooking","utc":1554220969}} +{"text":"YES!!! Thank you! For a second, I was thinking it only applied to chocolate!","meta":{"section":"Cooking","utc":1535478130}} +{"text":"Nice. I'll give that a go. Thanks!","meta":{"section":"Cooking","utc":1482869844}} +{"text":"Probably everything... I don\u2019t know how to cook correctly so everything I make is improvised. Probably doesn\u2019t taste how it\u2019s supposed to but I\u2019ll be damned if it doesn\u2019t taste good. The secret is like 50 sticks of butter no matter what you eat.","meta":{"section":"Cooking","utc":1545916286}} +{"text":"I\u2019ve been to a couple Michelin Star restaurants. Manresa, which was very very good, very very expensive, and had a lot of pomp and circumstance. I liked the meal, but not enough to return. The other restaurant is a lot more interesting - Lazy Bear in SF. It started as an underground pop-up. I found out about them through an underground farmer\u2019s market (god I sound like a hipster but I live in the burbs and just want to try all the food) where they were serving this egg dish that was beyond delicious, started following them and then got tickets to one of their dinners. I would call it gourmet food with paper napkins. Casual (jeans and a shirt) environment, you kept one fork for the whole meal (they suggest just giving it a lick as prep for the next course), communal tables, and course after course of amazing food. After several years, several meals (including a brunch I still dream about) they went legit and opened a brick and mortar restaurant. Prices went waaaay up - I think it was about 65-80/person at the pop up and now I think it\u2019s hovering around 150-200/person. I have eaten at their legit restaurant twice and I have to say it\u2019s just as good as it was before, you just get more forks. Still pretty casual, but that\u2019s pretty typical for SF. I feel very fortunate to have been able to eat with them so many times both before and after they \u201cmade it\u201d. I would absolutely love to try The French Laundry one day, but besides more meals at Lazy Bear, I don\u2019t have any huge burning desires to seek out any more Michelin starred restaurants. I think finding locals who know the food scene who can point you to some up-and-coming restaurants is probably the way to go. There\u2019s so much talent out there, and you don\u2019t need a Michelin Guide to find it :)","meta":{"section":"Cooking","utc":1517986253}} +{"text":"Blessed are the cheese makers","meta":{"section":"Cooking","utc":1555356795}} +{"text":"Literally everything. I've made fries, hashbrowns, chicken fingers, fish and chips, country fried steak, chicken parm, etc. The trick is use panko for your breading, a flour breading doesn't come out that great.","meta":{"section":"Cooking","utc":1545855369}} +{"text":"I've tried to start by critiquing my own food in hopes they'll feel more comfortable joining in. \"Hmm, I think this could have used a little more salt.\" Sometimes it works, sometimes it doesn't.","meta":{"section":"Cooking","utc":1546618605}} +{"text":"Mushrooms work really well, some dried or fresh shitake are especially good for vegetarians","meta":{"section":"Cooking","utc":1458185977}} +{"text":"by all means, do, I was just referring to the cooking between fresh and non. with fresh pasta, you will need at least twice or three times more extra boiled water set aside since it absorbs water/sauce even more than dry pasta","meta":{"section":"Cooking","utc":1542367399}} +{"text":"Organic = imperfect = fail. Sugar is sugar for Christmas\u2019s sake. Wtf is organic sugar? How do you make a sucrose molecule more organic?","meta":{"section":"Cooking","utc":1519348059}} +{"text":"haha there are a million ways Vietnamese make grilled chicken.. google some recipes. Also fish sauce should be very salty in taste","meta":{"section":"Cooking","utc":"1407677627"}} +{"text":"We fry turkeys for all friends and family members! We fried 46 last year, and have decided to put a cap at 50 this year. We do a Cajun dry rub the night before and fry for 3 min. per lb. I am an unofficial expert at frying turkeys.","meta":{"section":"Cooking","utc":"1411683762"}} +{"text":"Dude, where do I get whale meat?","meta":{"section":"Cooking","utc":"1421175408"}} +{"text":"I was joking around with the OP. I put a goddamned winking emoji and everything to indicate humor, but since you're coming at me with this know-it-all shit: Masa Harina is NOT just a brand name, is it the flour made by soaking corn flour in alkaline. Harina means flour, masa does not just mean dough, it is a truncation of the phrase masa de maiz. Further, coriander and cilantro ARE the same thing. Some parts of the world call every part of the plant coriander, sometimes fresh coriander or Mexican parsley when talking about the leaves. You'll see this disambiguation a lot in Indian and French recipes. And, yes, the seeds and leaves taste and smell different. Thanks for explaining that. It should be said that generally, when making salsas as described in the above recipe, it's the fresh leaves that are added, rather than whole coriander seeds... Edit: For reference, I use Maseca (brand) masa harina (product).","meta":{"section":"Cooking","utc":1527605939}} +{"text":"What a fascinating read, if a little long. However, it was interesting to learn the history of it all.","meta":{"section":"Cooking","utc":1486014899}} +{"text":"How about a cinnamon, custard and strawberry crepe?","meta":{"section":"Cooking","utc":"1353881863"}} +{"text":"A few years ago I made a heavily refined take on Thai Tom Yum soup; a consomm\u00e9. I made a shrimp stock from the shells with some lemongrass, kaffir lime leaf, shallots, tomato, galangal and garlic. Then made a clearmeat from ground shrimp with the above flavorings plus some fresh chile, mushroom, and cilantro stems. Combined with the stock along with palm sugar, lime juice, and fish sauce. Then made a traditional consomm\u00e9 from it and floated quenelles of poached shrimp mousseline in it to garnish.","meta":{"section":"Cooking","utc":1459622295}} +{"text":"Yes of course they can be cheap. I would recommend against buying in bulk though. Higher upfront costs and then you've got to have somewhere to store all the food and you've got to use it before it spoils, which may often mean you end up eating the same things over and over. The opposite of exciting. In my experience, cash flow is sometimes more important than making an overall saving.","meta":{"section":"Cooking","utc":1515428390}} +{"text":"Chop it up and call it stew beef.","meta":{"section":"Cooking","utc":"1439098585"}} +{"text":"Make a bunch of spinach and ricotta cannelloni and freeze them. Ricotta tart for dessert. Bruschetta party for the mozzarella?","meta":{"section":"Cooking","utc":1483803087}} +{"text":"Ovens have a light - they could have checked.","meta":{"section":"Cooking","utc":1452713675}} +{"text":"Stop fighting! Go to freerice.com","meta":{"section":"Cooking","utc":1555821795}} +{"text":"For me it's the sauce that can make or break them. I use mayo, lime juice, and chili powder. That's it. Just add the lime juice slowly so it doesn't get too thin and chili powder to taste. I usually use Tilapia and fry but grilled works well too. When I fry them I cover them in the sauce and then cover in flour and fry. I like corn on mine but whatever you prefer. I also prefer flour tortillas over corn!","meta":{"section":"Cooking","utc":"1421082638"}} +{"text":"Pretty much every supermarket carries it in the dairy section.","meta":{"section":"Cooking","utc":1546195331}} +{"text":"Pickle them. Make cucumber water. tzatziki sauce. Use as a garnish in Asian foods. Make salads. Make sushi. Place slices on eyes to lower puffiness. Make cucumber infused gin, vodka, etc. Um um.... Ok I am out.","meta":{"section":"Cooking","utc":"1436799939"}} +{"text":"Spinach, tomato, and bread are complimenting flavors in every cuisine where the ingredients can be found. A match made in heaven.","meta":{"section":"Cooking","utc":"1410986376"}} +{"text":"I loved it! I thought David Chang brought up ramen a little too often, just like Sean Brock brought up Carolina Gold rice a little too often. My favorite parts of the show are when the chefs head into their kitchens to re-interpret or recreate dishes that mean something to them. I found it really interesting that both David Chang and Sean Brock have all these experiments going on with fermenting, pickling, drying, etc... It's not something you ever really think about when you think of chefs in a kitchen.","meta":{"section":"Cooking","utc":"1408964031"}} +{"text":"oh and some fennel pollen","meta":{"section":"Cooking","utc":"1343950221"}} +{"text":"Microwave them in BBQ sauce.","meta":{"section":"Cooking","utc":1549317634}} +{"text":"I prefer fresh but will use instant in a pinch. But only as a side, always fresh potatoes for pierogies and shepherds pie.","meta":{"section":"Cooking","utc":1536164561}} +{"text":"Miso glazed salmon is good. I cook the salmon in a frying pan (baking would be fine) and then make a miso sauce for it. I use roughly equal parts soy sauce, water, and miso then sweeten to taste with honey. You could cook up some shallot or garlic in the sauce as well.","meta":{"section":"Cooking","utc":1501591619}} +{"text":"We used to make them take temps of hot dogs. When they jab the thermometer into one, yell furiously and tell them to start a new order.","meta":{"section":"Cooking","utc":"1421266668"}} +{"text":"There is pretty much no help for this list of restrictions.","meta":{"section":"Cooking","utc":"1405290404"}} +{"text":"Is it the Trader Joe's brand? I used some on toast and it was delicious.","meta":{"section":"Cooking","utc":"1354135324"}} +{"text":"winner.","meta":{"section":"Cooking","utc":"1442351559"}} +{"text":"the way you learn to cook is: start making a menu. There is shit that you eat all the damn time (unless it doesnt involve actual cooking). Maybe there is somethig you like from a restaurant. even a fast food restaurant. Figure ouot a bunch of things you really like to eat. Stuff that you wouldnt mind eating once a week. Once you've written all these things down, you are ready to start. Pick one of these things. This is what you will perfect. You will cook this and nothing else until you are damn well satisfied with it. You wont need to look at the recipe, you wont need to worry about \"i dont have X ingredient, so now what do i do\". By the time you can consider yourself confident in cooking this thing, you will be able to walk into anyone's kitchen, throw together the ingredients, maybe even do some makeshift substitutions or spruce it up on the fly, and serve it. It doesnt matter what this first thing you pick is. It could be eggs. It could be an omlette. It could be a cake (you fatass, eating cake every week). But just pick something you like. I started with hardboiled eggs. My parents burn then every time. They are chalky and gross. So i was like screw it, im going to learn and do it right. And i did. Not necessarily on everyone's stove, but i know on mine i can set the water to high, pop in 2 eggs in water, and in 8 minutes they will be exactly how i want them. in 10 they will be hard boiled properly rather than ever so slightly gooey in the middle. I also did Japanese Curry (kare). The recipe is on the back of the box. I put my own spin on it and made it every week. Now i can add whatever i want. I know how every single ingredient works in every single condition (too much water, too much curry cubes, various ingredients instead of my usual chicken potato onion carrot bell pepper). I did tacos/burritos. you brown meat, drain it, pop in a can of your favorite chili, and simmer until desired consistency is reached. Add whatever toppings you want. Now lets say you want to discover more recipes. How do you pick a recipe? The way i do it is, i look at various people cooking. Lets take prime rib, for example. I go to the main sources: alton brown, gordon ramsey, chef john from foodwishes. I figure out how they do it, what their methods all have in common. Then i look at other peoples' recipes and see what they do. Some use a dry rub, some just use salt+pepper, etc. Then i figure out what i want to do. I combine all of those methods that i liked and cook things my way. If im not feeling so ballsy, i pick one of my favorite chefs and use their method to a T. The first time i cook something, it isnt 100% perfect. it never is. Thats a fact of life. But by the 4th or 5th time i cook it, its perfect. And when i say perfect, i dont mean the family doesnt like it. I mean everyone loves it but i know in my heart and mind that its missing something. I'm EXTREMELY critical of the food i cook. Some stuff i dont give a shit about. like burritos. But other stuff, specifically stuff im cooking for other people, i tear myself a new one in critique if i dont like the way it turns out.","meta":{"section":"Cooking","utc":"1355469588"}} +{"text":"The internet is your book, welcome to the future.","meta":{"section":"Cooking","utc":"1446313689"}} +{"text":"Cook it and drain","meta":{"section":"Cooking","utc":1478815391}} +{"text":"This is a judgment free zone. When I\u2019m stressed, I dig into a giant bowl of sugary cereal. Also I read this in Buster Bluth\u2019s voice lol","meta":{"section":"Cooking","utc":1557459961}} +{"text":"Recipe.","meta":{"section":"Cooking","utc":"1326981909"}} +{"text":"Both? The real stuff and the fake stuff too?","meta":{"section":"Cooking","utc":1532256959}} +{"text":"Sous vide is similar to your description, but at much lower temperatures for longer time. I think I'd call it \"boil-in-the-bag\".","meta":{"section":"Cooking","utc":"1374362239"}} +{"text":"Yeah, watching a bit more of it made me slightly regret that statement. I just came from a channel with one of those \"Hey YouTube it's your boyo Chad!\" guys so it was kind of refreshing, but I see what you mean.","meta":{"section":"Cooking","utc":1549136614}} +{"text":"This ones my favorite, serve it with some champ potatoes and you've got a great Irish dinner. Irish Stout Stew Ingredients 2 1/2 pound beef, chicken breast, or lamb cut into 1\" chunks, 2 medium, yellow onions, chopped, 2 cloves garlic, 2 tablespoon butter, 1 teaspoon dried thyme, 6 medium carrots, cut into 1\" planks, 2 tablespoon pearl barley, 4 cup Beef, lamb, or chicken stock, 1 bottle guinness extra stout, salt and pepper, 1 bouquet garni (parsley, thyme, bay leaf), 1 bunch parsley, 1 bunch chives. Steps 1. brown the flower dredged meat in a big heavy pot. 2. remove meat, add butter, onion, garlic and thyme to pan and cook on low till translucent. 3. place meat back in pan and add carrots and barley. 4. deglaze pan with beer, then add stock till almost covered. 5. season with salt & pepper. 6. add bouquet garni and cover, simmering, for 2 hours. 7. add parsley and chives and simmer 30 min.","meta":{"section":"Cooking","utc":"1340335503"}} +{"text":"Even small steps get you closer to your destination. Good job, OP.","meta":{"section":"Cooking","utc":"1376287014"}} +{"text":"RemindMe! 1 year","meta":{"section":"Cooking","utc":1488718865}} +{"text":"Why is Jamie sitting down for the whole video? Don't think I've ever seen a chef do that.","meta":{"section":"Cooking","utc":"1437591800"}} +{"text":"As an American, of course I must agree. That being said, I was just in the old country last week and had a marvelous burger in Soho, London, at Honest Burger. Highly recommend.","meta":{"section":"Cooking","utc":"1417924623"}} +{"text":"I've done microwaved bacon. I just don't like having to deal with the grease. It depends on how you like your bacon. If I know that chef, he doesn't want it crispy like most Americans like it... I prefer mine that way too. Then there's the whole british bacon vs american bacon, so it's an entirely different beast (depending who you talk to). so... yeah. if I had british 'rashers', i'd prolly do em in the microwave too. I haven't had that cut of meat though. It's just not common here.","meta":{"section":"Cooking","utc":1464877407}} +{"text":"Eww. At least in the Juneau area they don't generally look like that till they're heading back to spawn... Doesn't matter if you get a big beautiful Chinook if its spawned out.","meta":{"section":"Cooking","utc":1452447447}} +{"text":"I'll try this, thank you.","meta":{"section":"Cooking","utc":1478419054}} +{"text":"I know, trader Joe's had them all prepackaged, you'd think they would have left the skin on... Also, thanks for the response, olive oil it is!","meta":{"section":"Cooking","utc":1557956602}} +{"text":"Yes they are, the only good one is about 30 miles away and I have been to it many times, fortunately the hindu temple here has a kitchen that sells authentic south indian food and all proceeds go to the temple. So I go there about once a month.","meta":{"section":"Cooking","utc":1545507482}} +{"text":"It isn\u2019t supposed to be visually appealing. Old style Cajun cooking done the same way for generations","meta":{"section":"Cooking","utc":1524012015}} +{"text":"Whaaat. No! Thanks for the tip \ud83d\ude0d","meta":{"section":"Cooking","utc":1561210331}} +{"text":"My MO is you can always add salt but you can't remove it!","meta":{"section":"Cooking","utc":1530206873}} +{"text":"Fill the mug about halfway with whatever liquid you're using at first, and mix the powder in REALLY thoroughly with the half-full mug. Then you can add the rest of the liquid, stir it a bit more, and there won't be any clumps. When the mug isn't filled to the top, it's way easier to stir aggressively enough to break up the clumps, without risk of spillage or the powder bursting and flying out of the mug (maybe that's just a problem I have...derp). Hope this helps!","meta":{"section":"Cooking","utc":"1387167204"}} +{"text":"I use glass for baking for the most part, and have cast iron pans.","meta":{"section":"Cooking","utc":1551133858}} +{"text":"I agree. I have made from, fresh ingredients, very acceptable, yam and marshmallow casserole (with fresh pineapple), green bean, mushroom, onion casserole, and fresh cranberry sauce. If you want to go all out, make your own marshmallows. I started cooking like this 40 years ago. I think a lot of people like crappy food, since so much is eaten!","meta":{"section":"Cooking","utc":"1415942477"}} +{"text":"No milk for the mac and cheese, so I cooked it with water and about a third of a cup of chunky salsa. Now I don't worry about having milk in the house. These days I bake KD a lot. Toss the dry pasta with the oil or melted margarine and the cheese mix, until it's evenly coated. If you are adding canned tuna flakes, drain and add them in. Reserve fluid as part of the cooking liquid, or part of the oil, depending. Just follow the microwave directions for water. Cooking time is about 45 minutes at 425F Place whatever things you want in it. Frozen veggies play well, they end up perfectly cooked. Otherwise, any pre-cooked sausage. (that way you don't have to worry about it all reaching the proper temp. One other strange use for KD is as the base for an awesome cold salad. Just make your macaroni as directed, blend the cheese sauce with mayo or salad dressing, perhaps some mustard. Potato flakes or cooked chunks of potato make for a great addition and a creamy mouthfeel. If you want to go modernist add in some sous-vide cooked shredded carrot, perhaps some cubes of aspic that will \"pop\" with bold flavors. I would love to be able to buy the macaroni from generic mac and cheese as a stand-alone thing. But even if I break open a box and end up not using the cheese - there's always a use for the cheese some other time.","meta":{"section":"Cooking","utc":1471799291}} +{"text":"Came here scratching my head wondering why no one else was asking the same!","meta":{"section":"Cooking","utc":1534304110}} +{"text":"As a person who hasn't worked in two years... I had the best of intentions but I still cook once and eat it all week.","meta":{"section":"Cooking","utc":1552348445}} +{"text":"Old fashioned are steamed and rolled while steel-cut aren't processed beyond cutting.","meta":{"section":"Cooking","utc":"1340575395"}} +{"text":"Bless you, sir. I would say try to use very little Cookware in some at least. We have no dishwasher in our dorm, so we have to wash plates as well as the dishes that were used to cook.","meta":{"section":"Cooking","utc":"1440335074"}} +{"text":"A few things I can think of: Are you blind-baking your crust before filling? That helps a lot with sogginess on the bottom. You were right that everything needs to be fully cooked before going into the quiche. Any significant amount of water not cooked out of your veggies will find its way into the filling, as will the fat that hasn't rendered out of your meat. Without knowing your egg/dairy ratio, it's hard to judge, but it's possible your recipe is just off. I started with a basic recipe that used 2 eggs per cup of milk, and usually ended up with a tiny bit of water lying on top of the quiche. Then one time, I started mixing up some quiche without realizing I didn't have enough milk, so I replaced half of it with sour cream, and that solved my watery problem and improved the texture considerably. (It also considerably upped the calorie count, but IMO it's worth it!) So you might try that, though you wouldn't necessarily have to make such a drastic change--maybe start by using sour cream for 1/4 of your milk and see how you like it?","meta":{"section":"Cooking","utc":"1328823334"}} +{"text":"I did this with a Wok yesterday on my electric stove at 10 and the canola oil started to smoke. Should I have used peanut oil or something different?","meta":{"section":"Cooking","utc":1453135140}} +{"text":"Good call out. I was like \"Damn, some people must like that shit REALLY rare.\"","meta":{"section":"Cooking","utc":"1419215372"}} +{"text":"No exact recipe but cooked lentils in any type of broth, rolled oats, tomato paste, parmesan, and eggs and some Italian seasoning. You have to either blend it all lightly in a blender or try and mash the lentils slightly. Brown outside in a skillet with oil, finish in oven at around 400 for 10 minutes. Also can make good taco filling if you add cooked lentils and some diced tomatoes and diced jalapeno and bell pepper and Mexican seasonings in a skillet. Sautee the peppers first though.","meta":{"section":"Cooking","utc":1564351012}} +{"text":"Definitely a human thigh muscle. Trust me I'm a doctor...","meta":{"section":"Cooking","utc":"1411748428"}} +{"text":"Instant pudding isn't pudding.","meta":{"section":"Cooking","utc":"1439824447"}} +{"text":"Salt your pasta water and cook the macaroni until less than al dente. Finish in the sauce so the noodles aren\u2019t too mushy. Follow advice from others in this thread regarding the sauce.","meta":{"section":"Cooking","utc":1553534037}} +{"text":"you are awesome.","meta":{"section":"Cooking","utc":"1347988105"}} +{"text":"Don't refreeze. Eat them over two days if you have to. Next time just take out the portion you need and leave the rest frozen.","meta":{"section":"Cooking","utc":"1414588271"}} +{"text":"Mix with soy sauce, garlic, & curry powder - spread on salmon filets & bake","meta":{"section":"Cooking","utc":"1425532760"}} +{"text":"cook dried beans in it.","meta":{"section":"Cooking","utc":1454206640}} +{"text":"leeks, fennel, sweet peppers, chile peppers, and celery all make good aromatics","meta":{"section":"Cooking","utc":1492020175}} +{"text":"BBQ chicken pizza is amazing. I use a slow cooker to make pulled chicken like this but with more sauce/less salsa. It's the bomb.","meta":{"section":"Cooking","utc":"1351352417"}} +{"text":"Buy 2 roasting pans. You can easily roast 2 whole chickens (or a dozen breasts or even more thighs) at one time. the whole chickens would let you make stock for any soup later. You can also scale pasta or baked potatoes very easily, both of which are kid-friendly. Any roast vegetables usually work, although I'm partial to batch-roasting broccoli and cauliflower.","meta":{"section":"Cooking","utc":"1367541666"}} +{"text":"Your rice came out al dente?","meta":{"section":"Cooking","utc":1472234443}} +{"text":"i think finding ways to cook packet ramen that are exciting to you is a good gateway into cooking generally. gives you a way to try different sauces and you can make different toppings that suit your taste","meta":{"section":"Cooking","utc":1563846480}} +{"text":"Thanks! That does indeed sound awesome.","meta":{"section":"Cooking","utc":"1448681776"}} +{"text":"This wasn't my experiment, but a recipe in a student cookbook assured me that a combination of canned chickpeas, yoghurt, mango chutney and banana made curry. It didn't. What it produced was a salty, sweet mess that tasted vaguely of farts and, when paired with the nuttiness of boiled wholemeal rice, was neither dessert enough or savoury enough to be palatable.","meta":{"section":"Cooking","utc":"1373827184"}} +{"text":"Unless he's updated it since, he says you keep about 1 cup of water. > retain about a cup or so of pasta water and drain the rest","meta":{"section":"Cooking","utc":1537461325}} +{"text":"Chili powder into hot chocolate.","meta":{"section":"Cooking","utc":"1340114189"}} +{"text":"doctor here. i think you misunderstood your doctor. you want to avoid carbs, like wheat, rice bread, sugar, corn, and potatoes. for sides, you want to be making pretty much any veggie besides corn and potatoes. boil up some broccoli, drain it, sprinkle with salt pepper and garlic powder. toss a bag of brussel sprouts with 1 tsp olive oil, put on a cookie sheet, sprinkle with seasonings, and bake at 350 for 40 minutes (this is roasting, and can be done with every veggies. carrots, celery, onions, garlic cloves, cauliflower, sweet potatoes, and all kinds of squash work well too). boil cauliflower til it cuts easily with a spoon, drain, and whip with a mixer til it looks like mashed potatoes. mix in salt, pepper, garlic, and something herb-y like thyme or basil or sage. drop sugar snap peas in boiling water for 3 minutes, then transfer them to ice water to shock them, dry them off, and toss them with a dash of sesame oil.","meta":{"section":"Cooking","utc":"1429728261"}} +{"text":"I didn't know that was a thing either until I found that site. I don't buy prepeeled, primarily because anything that is further processed generally costs more. This video changed my life on peeling garlic. How To Peel a Head of Garlic in Less Than 10 Seconds","meta":{"section":"Cooking","utc":"1446566930"}} +{"text":"Wait! Gash is one of my favorite smells and tastes!","meta":{"section":"Cooking","utc":1538850424}} +{"text":"Chicago Illinois- Italian Beef.","meta":{"section":"Cooking","utc":1563853349}} +{"text":"Thanks for your input. The cheeseburger hashbrown cups sound very different. I\u2019ll try that tonight","meta":{"section":"Cooking","utc":1550075802}} +{"text":"Pit and lemon juice don't really do anything. Its caused by oxidation. A tight wrap can help slow it or as tests have shown, submerging in water. But that changes the texture in a way I don't care for.","meta":{"section":"Cooking","utc":1539987505}} +{"text":"I'm with you. roast and salt. they aren't bad. i've eaten peanuts in shell jeez you wusses. They wipe your ass on the way out! but for real, i've never heard of peeling them","meta":{"section":"Cooking","utc":"1411868056"}} +{"text":"The main problem is that one: next to no cooking involved","meta":{"section":"Cooking","utc":1490201023}} +{"text":"*Morrocan Lentil soup** 1/2 cup onion 1/2 cup celery *saut\u00e9 until translucent* 1 tsp cumin and cinnamon and salt 1/2 tsp corriander, turmeric, cinnamon, red chili flakes 1 cup of dried lentils 1 can of chickpeas, drained 4 cups of chicken broth *bring to boil and simmer for 20-30 min* 1 can diced tomatoes 1/2 cup orzo (or long grain rice) *Simmer for additional 20 minutes. * Serve with drizzle of olive oil and lemon wedge.","meta":{"section":"Cooking","utc":1519352284}} +{"text":"I always peel them because I rather spend 5minutes peeling than 15 minutes scrubbing off the sand off my potatoes.","meta":{"section":"Cooking","utc":"1426579738"}} +{"text":"It's likely not going to rise. Be sure to watch your temps - put it somewhere warm for a bit so see of it'll go. Otherwise, toss it. Next time, keep your yeast sealed and in the freezer. It'll keep for a long time.","meta":{"section":"Cooking","utc":"1338171063"}} +{"text":"Grilled steak with chimichurri.","meta":{"section":"Cooking","utc":1498152817}} +{"text":"Your milk to egg ratio looks fine. The cheese shouldn't be the problem. Are you you cooking it on the bottom rack? It needs that heat from below to set properly.","meta":{"section":"Cooking","utc":1512423688}} +{"text":"Cuban Sandwiches. I realize you are sick of sandwiches, so maybe smashing them will help.","meta":{"section":"Cooking","utc":"1337371637"}} +{"text":"> Cowboys would bury the ingredients in a cast iron dutch along with smoldering coals from the fire. [citation needed]","meta":{"section":"Cooking","utc":"1380060392"}} +{"text":"I use chili garlic sriracha.","meta":{"section":"Cooking","utc":"1409476840"}} +{"text":"So jelly.","meta":{"section":"Cooking","utc":"1382491873"}} +{"text":"Only when there are cheese curds involved.","meta":{"section":"Cooking","utc":"1444690878"}} +{"text":"That is a great idea! I will definitely buy one! Thank you!","meta":{"section":"Cooking","utc":"1375792330"}} +{"text":"Drank his favorite beer here in the PH, a San Miguel Pilsen.","meta":{"section":"Cooking","utc":1561510325}} +{"text":"Thats what i thought, i would leave the eggs out","meta":{"section":"Cooking","utc":1561234594}} +{"text":"there is a big myth in a lot of cooking videos that you can make caramelized onions in under 15 minutes. I for one dont trust any video that make that claim. slow and low is the only way to go.","meta":{"section":"Cooking","utc":1562019356}} +{"text":"Just substitute the ham bone and ham meat for the ham hock.","meta":{"section":"Cooking","utc":1556490708}} +{"text":"Bone in skin on chicken thighs. One giant cast iron skillet.(I refer to it as Dumbo). Make a seasoned flour. Get skillet hot add some reserved bacon fat if you have it and some canola oil. Coat chicken in seasoned flour and brown both sides. Leave chicken skin side up and remove pan from heat. Add one rough chopped sweet onion and 5 rough chopped garlic cloves. Stuff them in between chicken thighs. Sprinkle with generous amount of fresh or dry thyme, cayenne pepper and salt. Bake at 400 for an hour. Super delish and you can make a lot. Leftovers are really good. Sometimes I do this where I brown and remove the chicken, deglaze pan with 1/2 cup white wine. Add 4 cups chicken stock, 1 1/2 cups paella rice bring to boil and put chicken back in. Since it's an 18\" pan the skin is still exposed. Same cook times. It's kinda like a paella but more a good rice chicken dish.","meta":{"section":"Cooking","utc":"1434029487"}} +{"text":"Spags. Either with carbonara, or more recently the \"genius recipes\" simple tomato sauce. The latter isn't very quick (45 mins of simmer), but you can grab a beverage and zone out with no real effort required during that time.","meta":{"section":"Cooking","utc":"1442494463"}} +{"text":"Please try poutine","meta":{"section":"Cooking","utc":1563842550}} +{"text":"yes please.","meta":{"section":"Cooking","utc":"1422334293"}} +{"text":"Thank you!! Awesome, I am going to try this. I think you are the first person to actually post a recipe, which I greatly appreciate. And I also appreciate everyone's concern for my health. This will help a lot to keep me on a steady and good to a healthier life, I really appreciate this recipe.","meta":{"section":"Cooking","utc":"1384909232"}} +{"text":"I hate garlic. Just the smell= instant migraine","meta":{"section":"Cooking","utc":1554164226}} +{"text":"It turns out that what we all think pumpkin is supposed to taste like is actually butternut squash. This blew my mind. http://www.thekitchn.com/whats-actually-in-your-canned-pumpkin-puree-ingredient-intelligence-69123","meta":{"section":"Cooking","utc":1476446154}} +{"text":"Beef Bourguignon is awesome, but I would really recommend making a daube de bouef! It's the bourguignons red winey and even *tenderererer* cousin. I love this recipe.","meta":{"section":"Cooking","utc":"1393111746"}} +{"text":"You can do grate things with the skin, as long as you have a micro plane/a small size on a cheese grater to grate them on. Put those in a sauce, and I love using lemons on scallops with shallots. A basic sauce would be with butter, lemon juice and garlic over some baked or steamed veggies.","meta":{"section":"Cooking","utc":"1389358300"}} +{"text":"I have an edelmetal with a banjo burner. It works quite nicely.","meta":{"section":"Cooking","utc":"1440014435"}} +{"text":"If I have to unpack it and put it in a microwave.","meta":{"section":"Cooking","utc":1497827781}} +{"text":"B\u00e1nh m\u00ec and ph\u1edf stores are all over the place here and it's only the 4th biggest city in Australia (Perth). You'll be hard-pressed not to find a Vietnamese restaurant within 15 minutes drive in either Sydney and Melbourne. The best Asian restaurant in Sydney for a number of years running was a Vietnamese one. I suppose the biggest concentrations of Vietnamese in the US are in Southern California, Houston and Florida, but compared to most other cuisines in the world Vietnamese is pretty well known at this stage.","meta":{"section":"Cooking","utc":1497782927}} +{"text":"You are incorrect on many many many levels.","meta":{"section":"Cooking","utc":1563920463}} +{"text":"Another great post! I've made your Vindaloo the past two Mondays, and I can't stop eating it (two plates left me in a bit of a food coma...) I'll definitely have to give this recipe a try. I found lamb shanks at the local Schnucks, and all sorts of spices at the local middle eastern shop, so I can avoid waiting for my online order of spices. Keep up the awesome work.","meta":{"section":"Cooking","utc":"1383631783"}} +{"text":"Good point.","meta":{"section":"Cooking","utc":"1368130902"}} +{"text":"Yep, that's what the pros use: https://www.youtube.com/watch?v=-suTmUX4Vbk","meta":{"section":"Cooking","utc":1560322899}} +{"text":"I actually bought twelve for my last kitchen. Two for each section, two for myself. Nine months later only my two remained and I refused to loan them.","meta":{"section":"Cooking","utc":1512572450}} +{"text":"My family could care less. We don't carve the meat as a form of spectacle, its just me in the kitchen with an electric carving knife","meta":{"section":"Cooking","utc":1510583073}} +{"text":"Thanks for the advice, I saut\u00e9ed the onions first for a couple minutes and it turned out great.","meta":{"section":"Cooking","utc":"1373941334"}} +{"text":"Probably got the right one, they're usually big thick sheets of seaweed, although there are different styles of course","meta":{"section":"Cooking","utc":"1399060894"}} +{"text":"Find some time while you're there to take a cooking class or two. Vietnam has some of the best food in the world.","meta":{"section":"Cooking","utc":1453992251}} +{"text":"I'd have loved to do this, but it needs to simmer for 8-10 hours. :/","meta":{"section":"Cooking","utc":1551056591}} +{"text":"I don't need to use the guard yet while slicing this potatoe on my mandelin","meta":{"section":"Cooking","utc":1524443661}} +{"text":"One I did not expect to show up in the comments, despite it being a banana themed post! I guess I'm still not used to the wider public being aware of Filipino food yet \ud83d\ude05","meta":{"section":"Cooking","utc":1519896597}} +{"text":"Lol. Compared to real tonkotsu broth, bullion cubes are trash. Bullion is mostly just MSG anyway.","meta":{"section":"Cooking","utc":1561769055}} +{"text":"Tapatio.","meta":{"section":"Cooking","utc":1548047146}} +{"text":"Thanks for all the responses! I posted this before going to bed last night and haven't had time to answer, but will do so as soon as I get home from work.","meta":{"section":"Cooking","utc":1455125574}} +{"text":"Bacon grease gets strained into a jar I keep in my refrigerator, and used whenever I want to add a little bacon-y goodness to something I'm frying. Other kinds of rendered fat or leftover oil, I generally toss out. If there's too much of it to just dump it in the trash, or wash it off in the sink, I pour it into an empty jar and trash it that way.","meta":{"section":"Cooking","utc":1519551099}} +{"text":"While it's tempting to say overrated, it's important to remember that their reach pales in comparison to, say, Tasty. Underrated.","meta":{"section":"Cooking","utc":1505438459}} +{"text":"Nah, you're learning. There's huge difference. \"Idiot\" is when I bake chicken and vegetables and forget the vegetables. Twice. In one month.","meta":{"section":"Cooking","utc":1510594656}} +{"text":"\u201cStay prepared so you don\u2019t have to get prepared\u201d- Michael Scott But yea always be on top of your pre rush stuff, and when tickets start flying in try and break it into sections. And what takes time, vs what has steps that give you free time in between to work on another item. You will get the feel, and if you can watch other people do your stations on a A day off, or learn how others do their station. Knowledge is everywhere. Personally I live in the chaos, I thrive because I can never truly focus. I need all the extra things so my mind can work on the projects, not sure if I just compartmentalize it all and break it down like da Vinci code, or I just feel alive when it\u2019s happening, but I am always working and having a good time while others are crumbling or getting upset.","meta":{"section":"Cooking","utc":1554616583}} +{"text":"For future reference, before frying, open a window in the kitchen, and another on the opposite side of the apartment - it'll get a decent airflow going through. Hope all are feeling better!","meta":{"section":"Cooking","utc":"1445189670"}} +{"text":"Korean or Chinese bbq isn't the \"traditional\" bbq but it's still amazing. I always cook ribs in the oven... generally with bbq sauce... but you could use a dry rub of various spices (I'm sure the are a million recipes on the internet). Chili garlic braised ribs would be amazing too.","meta":{"section":"Cooking","utc":"1401829649"}} +{"text":"I think I read once that if you add a tiny amount of vinegar to the water, you can barely if at all taste it and it keeps the fries together when you boil them in case you accidentally overdo it a little.","meta":{"section":"Cooking","utc":"1399491331"}} +{"text":"That's the pretty much standard - even a little cheap - for Australia...","meta":{"section":"Cooking","utc":"1328069234"}} +{"text":"Use it to season some beans and or collard greens, serve with cornbread.","meta":{"section":"Cooking","utc":"1327191039"}} +{"text":"I've reheated soft boiled eggs several times at work by placing them in a big coffee cup filled with hot water from the coffee maker or hot water dispenser. Works great","meta":{"section":"Cooking","utc":1511847902}} +{"text":"My go to is a block of cream cheese with [this raspberry chipotle sauce] (http://m.target.com/p/archer-farms-raspberry-chipotle-grilling-sauce-11-85-oz/-/A-13532743)dump on top. Serve with crackers. It is always demolished by the end of the party and costs about $5.","meta":{"section":"Cooking","utc":"1407800474"}} +{"text":"Lentil soup is something you can wing. Boil up a pound of red lentils, take some of the froth off the top. Then chuck in veggies that you like (celery, onion, leeks, peas, carrots, spuds, mushrooms, corn) and add sliced chicken for more protein. The longer you leave it, the more stuff falls apart and you get less chucks and more thick broth, but I like it.","meta":{"section":"Cooking","utc":1457803974}} +{"text":"I do this as a salad version and serve on slices of toasted baguette. Add garlic and a little S&P to the mix","meta":{"section":"Cooking","utc":1548990439}} +{"text":"You can also put your spring-form pan directly in a cake pan and put the cake pan in the water bath. No leaking and exact same result. The inch or 2 air gap between the spring-form pan and the cake pan still offers won't hinder performance.","meta":{"section":"Cooking","utc":"1387807868"}} +{"text":"\"You know, since we already have this $300 drink maker, we might as well just go ahead and spend another $5000 on a basement bar while we're at it.\" Not that I'd ever disagree with that idea.","meta":{"section":"Cooking","utc":1527290542}} +{"text":"tzatziki dressing","meta":{"section":"Cooking","utc":"1346439715"}} +{"text":"I did. They were tasty. They had a slightly nutty flavor.","meta":{"section":"Cooking","utc":"1346450508"}} +{"text":"I think I get what you're saying. To be clear: your meat photo looks like the muscle fibers are running left to right, in parallel lines, that start at one long edge and end at the other long edge. If you agree with that assessment, then I think you'll be fine. I was suggesting you shorten/bisect the piece first, because cutting along the long edge as it is will be more difficult. Good luck out there.","meta":{"section":"Cooking","utc":1556144360}} +{"text":"I've had a lot of luck with 1 part low sodium soy sauce, 1 part mirin, 1 part rice vinegar. The other night I rubbed this mixture, some brown sugar, and some garlic powder into a pork tenderloin, cut it into chunks, and cooked it in a cast iron pan until it got really browned on the outsides. It wasn't done in the middle , so I put it in the oven to finish.","meta":{"section":"Cooking","utc":1540650072}} +{"text":"in '05 NY Times tasted the 21 of the most popular vodkas, and Smirnoff was their \"hands-down favorite\". http://www.nytimes.com/2005/01/26/dining/a-humble-old-label-ices-its-rivals.html Last year, Huffington post did a blind tasting with the most Stoli, Absolute, Kettle One, Grey Goose and Smirnoff. Smirnoff won. http://www.huffingtonpost.com/2013/10/04/best-vodka_n_4038718.html","meta":{"section":"Cooking","utc":"1436530416"}} +{"text":"$8.98, as of last weekend (for the 15\"x20\"). :-)","meta":{"section":"Cooking","utc":1506529846}} +{"text":"You can use any store bought fish. The lime juice cooks the fish and kills everything.","meta":{"section":"Cooking","utc":"1434175629"}} +{"text":"Didn\u2019t you answer your question in the post? Your coworker leaves it in for 8h. 4h on low isn\u2019t going to cook a big piece of meat very well.","meta":{"section":"Cooking","utc":1522282352}} +{"text":"I don\u2019t think there will be a next time with live lobster, I may be traumatized for life, haha.","meta":{"section":"Cooking","utc":1527603712}} +{"text":"Was trying to spice up box Mac and cheese : Added garlic paste - too much garlic taste Added tomato - maybe acid will neutralize garlic taste Added Italian dressing - because why not Ended up pretty okay. Everyone loved it. No idea if they were just being polite or genuine.","meta":{"section":"Cooking","utc":1471669132}} +{"text":"I\u2019ve had salmon sashimi many times; it is delicious and buttery. However, sashimi fish is usually of a very high grade and is prepared a certain way, as so not to harm those who consume it. If you\u2019ve never prepared it yourself before, I\u2019d say it\u2019s best to do some research or ask someone who has experience in that area just in case. You don\u2019t want to end up with food poisoning. Edit: What I meant is that the people preparing it professionally (either in a fancy restaurant or fast food) usually know what they\u2019re doing and are in a controlled environment; if you\u2019re preparing it on your own, in your house and for the first time, there are many variables that could cause you to become sick. That\u2019s not to say you can\u2019t make your own sashimi/raw fish. My boyfriend\u2019s mom does it all the time. However, she has like 50+ years of cooking experience. Hope this helps. Just be careful!","meta":{"section":"Cooking","utc":1527068320}} +{"text":"Stick some caramel on top and you've got salted caramel chocolate chip cookies? :D","meta":{"section":"Cooking","utc":1541707181}} +{"text":"Okay. Slow cookers don't get hot enough for what your looking for, but your oven does. Cut your potatoes into wedges, heat up some of the supafry until it turns liquid, toss the potatoes wedges in the fat and salt & pepper, roast in a hot oven or alongside the meat.","meta":{"section":"Cooking","utc":1564022373}} +{"text":"His and hers sous vides? You can pull your pasta out early. I had to do this with a gf in college- she thought al dente was dangerous. Motherfucker it\u2019s been in rolling boiling water for 12 minutes- I can do surgery on top of this fusilli!","meta":{"section":"Cooking","utc":1563119718}} +{"text":"I like tvp. I might be one of the only people who does. But I like tvp.","meta":{"section":"Cooking","utc":"1393816107"}} +{"text":"i used to get really high on skype with my long distance friend and then i\u2019d be like ok now i\u2019m going to make some food and id pretend i\u2019m in a cooking show telling him everything i\u2019m doing - id legit be like WELCOME TO JACKIES KITCHEN!!!but it was really hilarious because i was just incredibly stoned saying stupid shit hahah\ud83e\udd23","meta":{"section":"Cooking","utc":1555279407}} +{"text":"Yum!","meta":{"section":"Cooking","utc":1557800960}} +{"text":"Because it is a tiny protein filled bean and couscous is a carby noodle","meta":{"section":"Cooking","utc":1544906508}} +{"text":"I recommend you throw them through the ringer for the next few days by pushing the limits of what their description says they can handle. If they don't stand up to your needs then return them. I've been using nonstick for years and none of it has any scratches, serious discoloration, etc.","meta":{"section":"Cooking","utc":"1419552874"}} +{"text":"This was an interesting episode, but I haven't found any solutions for those of us that just don't like the taste of wine or beer. Most recipes that call for wine don't have any good substitutions for them, either. I guess I will just never learn to like chicken marsala or coq au vin.","meta":{"section":"Cooking","utc":"1357094655"}} +{"text":"The hospital kitchen i work in makes a rather tastey broccoli cheese cassarole for the kids as a side its broccoli that steamed for like 4 or 5 minutes then covered in our house made cheese sauce (heavy cream shredded cheese and salt pepper onion powder and garloc powder to taste) sprinkle a nice layer of panko bread crumbs on top and toss in the oven until the bread crumbs turn golden brown the kids in the Pedi units love it","meta":{"section":"Cooking","utc":1548185085}} +{"text":"I love to saute mushrooms, add them to a cheese sandwich and then toast it. Mhhhmm might eat that tonight!","meta":{"section":"Cooking","utc":1549059033}} +{"text":"You add coffee","meta":{"section":"Cooking","utc":1547661228}} +{"text":"I cooked a beautiful piece of fish when we first lived together and as he cannot seem to eat anything thats not moist or has a sauce, he dissolved a beef stock cube and boiling water and poured it on it. Strangely enough at the same time I thought of a rechoice of partner, so did he when I told him what I thought of him.","meta":{"section":"Cooking","utc":1528737426}} +{"text":"Under no circumstances should you attempt \"scrub hard\" with barkeeper's friend on enameled cast iron cookware (or anything other than stainless steel for that matter). It has abrasives in it.","meta":{"section":"Cooking","utc":1480280834}} +{"text":"I suspect a manager will be fired for this so Guy won't have to get too introspective.","meta":{"section":"Cooking","utc":"1353019803"}} +{"text":"coconut oil is the worst vegetable based oil for cooking or general consumption purposes. there is currently a lot of hype and misinformation about it from some opinion pieces in magazines/newspapers to bloggers, loads of pseudoscientific sources wanting to peddle this stuff on the same wavelength as \"is smoking actually good for health\" industry tactics. the health bodies with decades of incontrovertible research have all spoken against it, but hey bloggers and magazine opeds are sensational sources. as far as why it's bad and what are better alternatives - theres two criteria that needs to be looked at: contents and smoke point. as far as contents go, high saturated fat and high omega 6 oils are the ones to avoid as they are respectively linked with cardiovascular disease and inflammation respectively. the former is a lot worse than the latter, heart disease is the #1 killer. so coconut oil which is nothing but saturated fat, by several times what you will find in pretty much any other plant-based oil and contains no actual essential fatty acids (omega3s + omega6s) is the stuff to avoid at all costs for regular cooking. (it also has a low smoke point meaning it's bad on both counts.) if you use it once in a way it probably won't hurt much say a couple of times a month. same for butter/cheese - dont cook in those and eat occasionally. similarly omega6 rich oils like soybean, safflower, grapeseed, regular (linoleic) sunflower oil are better avoided because of inflammation. you can see the contents of oils here in the second table: https://veganhealth.org/omega-3s-part-4/ the second criteria is smoke point - the temperature at which oils smoke and turn carcinogenic. oils with low smoke points are best avoided for cooking especially moderate to high temperature cooking. you can add them as a finishing oil though for their taste (like EVOO). generally unrefined oils also tend to be lower smoke points. so the good ones are canola, peanut, rice bran, avocado, \"high oleic\" sunflower oil. they are low-moderate in omega6s, low in saturated fats. high in MUFAs and have high smoke points","meta":{"section":"Cooking","utc":1553507950}} +{"text":"I think tomatoes are fine in the fridge.","meta":{"section":"Cooking","utc":1507159969}} +{"text":"Awesome! I've been looking for ways to combine my profession with the food/restaurant industry so it's cool to see someone going at it already. Good luck with the app!","meta":{"section":"Cooking","utc":1516214898}} +{"text":"Dirty Jersey : we eat ass","meta":{"section":"Cooking","utc":1563828139}} +{"text":"I did. Cooked them in the oven, then battered and friend them","meta":{"section":"Cooking","utc":1553732205}} +{"text":"My vegan grandmother used to watch me and my sibilings a lot growing up and didn't really know what kids ate. Her go to snack for us was halved granny smith apples with American cheese slices, baked just long enough to bubble. Not the worst snack, but certainly left a bad memory/taste in my mouth.","meta":{"section":"Cooking","utc":1524276491}} +{"text":"hope you will put it to good use!","meta":{"section":"Cooking","utc":"1329398996"}} +{"text":"most likely intended to be used on a glass-top electric stove. that ring helps conduct heat evenly around the pan a bit better. but i don't use non-stick for meats really, except maybe fish.","meta":{"section":"Cooking","utc":1523898297}} +{"text":"Yeah, I can't imagine kids would love carbonara.","meta":{"section":"Cooking","utc":1531363853}} +{"text":"I sub out ham hocks for jowl bacon . I also use my own stock for the soup which I feel makes a difference, and if you\u2019re using a bunch of marepoix for soups you might have a bunch of odds and ends to do that with. http://www.geniuskitchen.com/recipe/15-bean-soup-51803","meta":{"section":"Cooking","utc":1514949121}} +{"text":"shhhhhh!!!! That's one of my secret ingredients for my chili. Not really a secret per se, but uncommon.","meta":{"section":"Cooking","utc":1453228511}} +{"text":"Obviously the one that borders Mexico and has a much larger Mexican population is gonna have better Mexican food. How is this even up for debate? If you wanna compare Alberta to Montana maybe that's more of a toss-up, but as countries as a whole it's no contest.","meta":{"section":"Cooking","utc":1524092881}} +{"text":"I hear ya. A couple thoughts. 1) this is what people mean when they say to work smarter and not harder. They just don't tell us what people will confuse it for, and 2) the word \"good\" is what makes me uncomfortable, like it's inherent. I just remind myself that I've put in the work and then thank them.","meta":{"section":"Cooking","utc":1498052689}} +{"text":"Soo many smucker jars along with different kinds under my sink. I love the smucker ones for salads, pack that baby tight put dressing in a small container BAM side salad ready! I've been prepping in the early week and make loads of salad jars. I would have thought it wouldn't be as fresh but boy was I wrong. Just make sure the salad is as dry as you can get it.","meta":{"section":"Cooking","utc":"1380244549"}} +{"text":"Make Chicken Broccoli Alfredo! Alfredo is quick and easy to make. And if you don't want to make it, buy your favorite jarred kind. Slice up the chicken, cook it, and steam your broocoli (or cook it with the pasta...that would work, right?) and toss it all together. Add some red pepper flakes for good measure. Yum stuff.","meta":{"section":"Cooking","utc":"1416052159"}} +{"text":"\"It puts the mayo on its skin, or else it gets the cheese again.\"","meta":{"section":"Cooking","utc":"1434829200"}} +{"text":"Thank you, this was very helpful!","meta":{"section":"Cooking","utc":"1393822405"}} +{"text":"g-butt ?","meta":{"section":"Cooking","utc":1478753805}} +{"text":"1.Prepare rice, onion, and eggs * 2.Pour oil in the pan and fry the eggs * 3.Put in the rice * 4.Add the salt and stir in the rice * 5.Add chopped green onion * 6.You can just toss it evenly","meta":{"section":"Cooking","utc":1510028190}} +{"text":"you have a problem with canned food, Its usualy boiled to hell and back and then put in a brine So first to get some of the original flavour back you have to soak it a bit in warm water to get rid of some of the brine,","meta":{"section":"Cooking","utc":"1444555501"}} +{"text":"I just made chicken stock for a chicken noodle soup without buying way too many carrots. I remembered to prep the carrots, celery, onion, and thyme before starting up the pressure cooker so all the waste went into the stock.","meta":{"section":"Cooking","utc":1552029763}} +{"text":"I'm sure I can find recipes that use lard, it's just that they don't tend to use it over here. It is rather nice, though.","meta":{"section":"Cooking","utc":"1335554578"}} +{"text":"OMG, I just made this tonight! Eggplant's in season here so I got three huge ones for $3. Anyway, here's my favorite (spicy) way to make them: **Spiced Eggplant** 2 lbs baby or Japanese eggplant (if using regular eggplant, peel and remove most of the seeds) 2 tbl kosher salt 1 \u2013 2 onions sweet or red, roughly chopped 1/4 c ghee or butter 1 tsp whole mustard seeds 1 tsp whole cumin seeds \u00bd tsp turmeric 1/2 \u2013 3/4 tsp cayenne pepper 3 tbl tomato paste 2 tbl brown sugar 1 tbl white vinegar 1 tsp salt Cut eggplant into 1\u201d thick slices. Score sides in shallow crosshatches. Toss w 2 tbl salt and set in a colander to drain for 1 hour. Heat oven to 500. Rinse and dry eggplant. Line a rimmed baking sheet with parchment or foil. In tall stockpot, melt ghee over med heat until liquid. Add mustard, cumin, turmeric, cayenne pepper. Stir and fry until seeds pop \u2013 about 2 min. Add tomato paste, sugar, vinegar and 1 tsp salt. Stir and cook about 5 mins until mix turns brick red. Toss in eggplant and onion with spice mix, coat. Spread eggplant on rimmed baking sheet and cover with foil. Bake 15 minutes until tender. Uncover and bake until char spots appear \u2013 about 10 min longer.","meta":{"section":"Cooking","utc":1556064885}} +{"text":"You reminded me of the first time i made biscuits. I was NOT HAPPY with them when i used the flour available here in the north. Biscuits should be made with the lower protein flours of the south. If OP wants access to White Lily, it can be found at soap.com. I live in NYC and we do not have suitable flour for biscuits. Before White lily, i had to cut all purpose flout with cake flour. Massive improvement when i got White Lily.","meta":{"section":"Cooking","utc":"1428150110"}} +{"text":"If you really don't have the room, I would pick the toaster oven. If you cook in batches, you can freeze servings and pop them in the toaster oven. It would be as convenient as the microwave but not as quick. But you just preheat the oven, wait, pop it in, and then do something else. I agree with someone else who suggested getting an extra big cutting board to go over the sink so you such extra space. [Something like this]( http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=over%20the%20sink%20cutting%20board). You'll still be able to rinse and stuff but you'll be able to utilize the space above the sink. I also recommend a slow cooker, which can do the cooking for you while you're at work. However, considering it's so small, I highly doubt the counters have actual stone. If you plan on using a toaster oven or slow cooker, it might get hot enough to damage the counter and be a fire hazard. If you shop for a slow cooker on Amazon, some of the reviewers mention that it scorched/melted laminate. Since they both are heat sources you might not be minding the entire time, it's something you should keep in mind.","meta":{"section":"Cooking","utc":"1374090635"}} +{"text":"Yes, mise. That would be Step One for everything. For stock, I considered a \"Chicken Cycle\" curriculum that started with a roast and ended with chicken noodle soup, but I wanted to diversify more. I'm aiming at practicality. The impression I get from people who are scared of cooking is that they just don't have clear ideas of what's involved in making food in general, so I want to stick with easy everyday american-style recipes.","meta":{"section":"Cooking","utc":"1415959505"}} +{"text":"Well, I've actually found that the instantaneous-ness was varying with respect to the amount of moisture on my fingers. I'm not sure if that is a scientifically accurate observation though.","meta":{"section":"Cooking","utc":1506704016}} +{"text":"Oooooooo, mix up a mousse in that bad boy, serve it in filo dough cups or bacon cups. Mmmmmmmmm.","meta":{"section":"Cooking","utc":"1419645939"}} +{"text":"Apple gallette or Tarte aux Pomme.","meta":{"section":"Cooking","utc":1451341110}} +{"text":"Coleslaw","meta":{"section":"Cooking","utc":1537656775}} +{"text":"Migas Scramble the taco meat along with crushed taco shells with the eggs, top with more crushed shells and any tomatoes, lettuce, cheese, hot sauce you still have around.","meta":{"section":"Cooking","utc":"1366474612"}} +{"text":"Wisconsin: brats, burgers, cheese curds, and beer. Or a fresh fish fry","meta":{"section":"Cooking","utc":1563808980}} +{"text":"Well, I'd be making them for convenience, and this makes them a bit less convenient. Also, I don't always have corn tortillas one hand so another option may be to freeze those individually too. Flour tortillas are kind of tempting in this case, because I know from experience they freeze reasonably well with fillings.","meta":{"section":"Cooking","utc":"1389272260"}} +{"text":"I'm a bit late for that - I see you already received great answers. Anyway, maybe you can still make use of this: There is an app in the Android Market called '20 Minute Meals' (Jamie Oliver). Besides some really great recipes, there is also a list of essential kitchen-basics (ingredients AND tools). With an in-built shopping-list, I find it quite useful. You might want to check it out.","meta":{"section":"Cooking","utc":"1331730973"}} +{"text":"jerky, salsa, dip, trail mix, precooked/smoked ham, etc","meta":{"section":"Cooking","utc":"1336677511"}} +{"text":"I love my American grandma! Chicken pot pie, baked beans, and blueberry buckle every summer.","meta":{"section":"Cooking","utc":"1380992991"}} +{"text":"Some people really like a dutch oven, and there's nothing wrong with that if it's what you want. Not everyone is keen on them though so you might bear that in mind before offending anyone. And always have the correct safety equipment handy.","meta":{"section":"Cooking","utc":"1408527766"}} +{"text":"I, on the other hand, enjoy my meat more, the more connected I am to it. I quit hunting because it's too expensive... I have slowly started to eat less and less meat, on a combination of environmental, financial, and health grounds. But I would never give up meat or dairy by choice.","meta":{"section":"Cooking","utc":1489249127}} +{"text":"Wow, sounds like a kid who needs an awesome aunt or uncle in their life.","meta":{"section":"Cooking","utc":"1377828431"}} +{"text":"I'm suddenly ravenously hungry!","meta":{"section":"Cooking","utc":"1395627956"}} +{"text":"Canadian here. I have health care, just wouldn't be able to get insurance. So if I died from it, my family wouldn't be covered.","meta":{"section":"Cooking","utc":1481439778}} +{"text":"The original intent was for sanitation. But yeah, now it's pretty pointless to continue it.","meta":{"section":"Cooking","utc":"1447804846"}} +{"text":"I'm just saying in case they didn't look at Jewel/ Albertson's. Some people think that Whole Foods is the only grocery store available...","meta":{"section":"Cooking","utc":"1430589853"}} +{"text":"Don't be afraid to get your hands dirty! Make little spheres with them, and then gently smoosh each sphere down so that it becomes patty-shaped.","meta":{"section":"Cooking","utc":1550002611}} +{"text":">I don't care what Texans say Yeah, all they did was invent and perfect the dish. Chili doesn't have beans. If you put beans in it, you've created some other, inferior, dish.","meta":{"section":"Cooking","utc":"1421723220"}} +{"text":"I pulverized a few tablespoons of salt for popcorn just the other day! Nice fine sprinklable salt.","meta":{"section":"Cooking","utc":1549058644}} +{"text":"And how does everybody get yakisoba wrong anyway? The sauce is Worcestershire Sauce. Stop putting ten tonnes of soy sauce in it and 'reducing' it until it's a thick gloopy bitter mess, just add fucking Worcestershire sauce and be done with it.","meta":{"section":"Cooking","utc":1456728302}} +{"text":"There's an episode of Oliver's Twist on Indian food. He's a chef in England, so he incorporates Indian flavors into a lot of his food. It's on Netflix. The nice thing about him is that at least in this show, he does fairly approachable food that you don't need to have many specialty ingredients for.","meta":{"section":"Cooking","utc":"1327999108"}} +{"text":"My sister made cookies once. They came out super flat and crusty, like carmelized. She forgot to add the flour","meta":{"section":"Cooking","utc":1564344779}} +{"text":"You are blowing my mind right now - that sounds delicious!","meta":{"section":"Cooking","utc":1456173051}} +{"text":"Have you tried MegaChef 30\u00b0N fish sauce?","meta":{"section":"Cooking","utc":1515902460}} +{"text":"This has been one of my biggest arguments for continuing to live in the city. I just can't survive on one grocery store!","meta":{"section":"Cooking","utc":"1423099245"}} +{"text":"I add the spices first and do this (http://www.npr.org/2011/12/07/143251451/the-crackling-spices-of-indian-tempering) and make sure the onions are decently cooked before adding the tomatoes.","meta":{"section":"Cooking","utc":1468819705}} +{"text":"Where I work we put down plastic wrap, and peel with one end of the item on the board to minimize the flight of peelings and scraps. once you're done you wrap everything up and into the garbage or waste bucket. easy peasy.","meta":{"section":"Cooking","utc":1521401727}} +{"text":"No, it will be a shoe leather risk on reheating if you cooked it to full custardy goodness and you want to reheat and recrisp it.","meta":{"section":"Cooking","utc":"1418596132"}} +{"text":"I second this. We got our large size akorn about three years ago for around $350 and it's still going strong. I use it for smoking and searing steaks. Works great for both, temperature is easy to maintain--never had any issues","meta":{"section":"Cooking","utc":"1447087319"}} +{"text":"You use the quick boil exclusively for cooking, and the other one for boiling water? Are you sure yours isn't just the other way around? Our QuickBoil is on the left like OP and it tries VERY hard to burn my food when I'm not looking, maybe you're doing something I can learn from, for example are you picking a slightly lower power setting for that burner because you know it's the QuickBoil?","meta":{"section":"Cooking","utc":1560280795}} +{"text":"Dressed? You mean like put on underwear? No way","meta":{"section":"Cooking","utc":1488941169}} +{"text":"http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Roasted-Garlic-Bisque-104280","meta":{"section":"Cooking","utc":1474323822}} +{"text":"Jennifer Paterson also smoked prolifically and bent her elbow often as well. Impressive to say the least.","meta":{"section":"Cooking","utc":"1327317590"}} +{"text":"Technically, in most jurisdictions, you only have to wear gloves to cover a bandage or sore/injury. I avtually prefer my cooks use gloves as little as possible.","meta":{"section":"Cooking","utc":1470329185}} +{"text":"The unpleasant truth is that beyond the humiliation, aging is physically painful -- increasingly so. At some point, enough is enough.","meta":{"section":"Cooking","utc":1528471212}} +{"text":"I prefer a simple pourover or a chemex to a french press, moka pot, or an aeropress, and those methods over a Mr Coffee, and my least favorite is the percolator. I think the cheap pourover can make as good coffee as an expensive coffee maker. If I wanted the convenience of a coffee machine, I wouldn't settle for a cheap machine that doesn't get the water hot enough.","meta":{"section":"Cooking","utc":1456419925}} +{"text":"I\u2019m kind of new to this but I\u2019ve heard good things about the voctronox fibrox","meta":{"section":"Cooking","utc":1527659035}} +{"text":"I never stated that I wanted to hold it at a specific temperature. I simply reported what the final temperature was after I had followed the method that was posted by another user. The final temperature was 145 F not because I tried to achieve that but because that's what happened. You misunderstand me and you also are blowing this way out of proportion. What the exactly is wrong in your life right now that you feel like lashing out at someone else in this manner? That's a rhetorical question, I don't really care. I just don't understand why you feel compelled to respond with such negativity to someone attempting to achieve a goal. You should try being more supportive and positive and not such a dick.","meta":{"section":"Cooking","utc":1465966355}} +{"text":"The recipe my momma passed down uses corn flakes! I love the texture they give in my meatloaf","meta":{"section":"Cooking","utc":1458836564}} +{"text":"Low countertops. I'm not a giant (just over 6 foot), but your standard kitchen counter requires me to lean over in a unnatural stance. Fine most of the time, but for anything that will require me to be over the counter for more than half an hour, my back will be hurting something fierce.","meta":{"section":"Cooking","utc":1519682938}} +{"text":"I've never understood the soap thing. I cannot stand cilantro, but it doesn't taste like soap to me.","meta":{"section":"Cooking","utc":"1434992507"}} +{"text":"As someone who works in kitchens its funny to me that these terms aren't everywhere. It didnt even dawn on me that others wouldnt pick up on me saying x is 86d, i feel like when i served ive said it to guests even. Are you telling me you dont say 'behind' constantly too?","meta":{"section":"Cooking","utc":1522176078}} +{"text":"Minnesota. Wild rice crusted Wallye","meta":{"section":"Cooking","utc":1563821699}} +{"text":"the smell of beef shank being slowly braised in a mix of soy sauce, cooking wine, spices, rock sugar, scallions, and more. it\u2019s such an intensely delicious smell.","meta":{"section":"Cooking","utc":1554868858}} +{"text":"I could never afford to eat at fine dinning restaurants. So when ever I would crave a meal from a restaurant I would try to make the same thing at home.","meta":{"section":"Cooking","utc":"1443033196"}} +{"text":"Kentucky here, How about Chicken and Dumplings with Corn on the Cob, Mustard Greens, Homemade Potato salad Homemade Coleslaw Sweet Potato Cornbread For Dessert Fried Cinnamon Apple Rhubarb Pie Or Red Velvet Cake !\ud83d\ude1b","meta":{"section":"Cooking","utc":1563829727}} +{"text":"'Stews' in Asian cooking are generally (1) much quicker to make and (2) more heavily spiced. I think that's the reason you see less recipes calling for browning - they often don't need it. In western cooking, the stewed meat itself will provide the basic flavor of the stew, while in China at least many 'stewed' dishes are more meat slowly cooking in sauce. This cuts down the cooking time significantly, and they'll generally not need the meat to be browned. Now, that's not *always* the case - there's a number of dishes in Chinese food at least that want you to stir fry the meat before braising. *Dapanji* ('big plate of chicken') springs to mind. All of that said, if you want to brown something before braising, go for it! It certainly won't hurt the flavor.","meta":{"section":"Cooking","utc":1474344090}} +{"text":"I wish he ate eggs","meta":{"section":"Cooking","utc":"1433964229"}} +{"text":"And what is brown? Using a crock pot","meta":{"section":"Cooking","utc":1492646559}} +{"text":"We sent a new camper out on a snipe hunt...after ~15 minute he came back to camp. He got suspicious, and googled it....we were busted by technology.","meta":{"section":"Cooking","utc":"1421266476"}} +{"text":"The gluten needs time to rest, about 30 minutes in a sealed ball of plastic wrap after you've kneeded your dough. Also were your noodles thicker than usual? This could also be attributed to the rubbery mouth feel.","meta":{"section":"Cooking","utc":1553106972}} +{"text":"I just grate it. cuts the time in 1/4th.","meta":{"section":"Cooking","utc":"1447530089"}} +{"text":"Rice, beans and chicken are available in one form or another pretty much everywhere.","meta":{"section":"Cooking","utc":"1420227147"}} +{"text":"Wife told me I worked my fingers to the bone.....Thanks babe.","meta":{"section":"Cooking","utc":1480278906}} +{"text":"Idaho: anything with huckleberries.","meta":{"section":"Cooking","utc":1563811422}} +{"text":"Be careful though because the sugars in soy sauce can burn.","meta":{"section":"Cooking","utc":1563203594}} +{"text":"I make it with chicken broth instead of water. Super flavorful.","meta":{"section":"Cooking","utc":1531859721}} +{"text":"Hot pan, add olive oil, add garlic powder or fresh garlic ( this may be the one time i prefer powder), toss in uncooked rice, salt and pepper, do a quick saut\u00e9 until the rice looks like it's completely coated and just starting to brown then throw in your liquid (water or chicken stock). Also cook rice as normal, and then add olive oil and adobo seasoning....so damn good.","meta":{"section":"Cooking","utc":1531888044}} +{"text":"Goes great with pork!","meta":{"section":"Cooking","utc":1537649277}} +{"text":"Fascinating!","meta":{"section":"Cooking","utc":1556070833}} +{"text":"Yessss.","meta":{"section":"Cooking","utc":1539912010}} +{"text":"Babysitters payment goes to food bill for that meal, delicious but a bit pricey and a lot of prep time in comparison to velveta","meta":{"section":"Cooking","utc":"1343845292"}} +{"text":"The Katering Show is hilarious, but don't expect to learn anything","meta":{"section":"Cooking","utc":"1435770869"}} +{"text":"Peas are like tiny balls of poop that burst in your mouth.","meta":{"section":"Cooking","utc":1554207463}} +{"text":"I not a fan, either.","meta":{"section":"Cooking","utc":"1447378302"}} +{"text":"Not a silly assumption really, just if you have bones it makes sense to use them for stock when you do have time to cook, so you then have broth handy for a quick soup or noodle base :-)","meta":{"section":"Cooking","utc":1550697691}} +{"text":"Agreed. I made my first batch of kimchi with it. I opened it and took a whiff and a taste, and wasn't feeling it but I decided to use it anyway because it might change. I was right. Kimchi made with fish sauce is tits.","meta":{"section":"Cooking","utc":"1403267881"}} +{"text":"Check pepperplate as well. It is free and has the same functionality.","meta":{"section":"Cooking","utc":1475479091}} +{"text":"I will look into that, that's for the tip!","meta":{"section":"Cooking","utc":"1448403176"}} +{"text":"gonna have to look that up. We don't really have those in the US","meta":{"section":"Cooking","utc":"1394908813"}} +{"text":"I mean \\- you should use oven mitts. They are safer and made to handle hot metal and glass from an oven. Kitchen towels are not meant for this purpose. I would say that's a great gift!","meta":{"section":"Cooking","utc":1527279677}} +{"text":"oh. my. god. i thought it would just make salty pasta, so I've always skipped that step. WOW.","meta":{"section":"Cooking","utc":"1442356627"}} +{"text":"Get yourself a big oven safe pot. Sautee off like 5 crushed garlic cloves and a diced onion until translucent. Deglaze with 2 cups of red wine au sec (til almost dry). Dump in a large can of tomatoes (the one where the diameter is the same as your forearm, pretty much), and heat to a simmer. Put it in the oven at 350 and bake it for like an hour. Blend it with like 10 basil leaves, a little dried oregno, add s+p. This is a scaled down version of the one we did at my old restaurant, as well as (coincidentally) the one my husband was raised on.","meta":{"section":"Cooking","utc":"1326160637"}} +{"text":"I disagree, sometimes I see local chefs whose restaurants I go to on Chopped and it's always cool to hear their background stories. Sometimes it's overdone but that's just reality TV for you.","meta":{"section":"Cooking","utc":1456958975}} +{"text":"Key here is to work with a hot wok. Don't let any moisture to create steam. Because it will lead to soggy noodles, and soggy means sticky.","meta":{"section":"Cooking","utc":1519581719}} +{"text":"The point is not that you should replace St. Germain. The point is that you should only use St. Germain when it is called for (which, if you love it, could mean most of the time).","meta":{"section":"Cooking","utc":1481279276}} +{"text":"Thanks a lot for the feedback, I agree on all counts and Send Feedback does need implementing still! May I ask whether you are a home cook or a pro? Do you think it's something you would see yourself or friends using?","meta":{"section":"Cooking","utc":"1382692817"}} +{"text":"yeah, the garlic is my favorite.","meta":{"section":"Cooking","utc":"1333740721"}} +{"text":"steamed broccoli, roasted potatoes and carrots. corn on the cob in season.","meta":{"section":"Cooking","utc":1457343057}} +{"text":"Fried noodles. Fried rice. Soups. If you can make bread, sandwiches for days.","meta":{"section":"Cooking","utc":1551045409}} +{"text":"My parents have had the same set of Corelle dishes for at least 40 years. A few have broken (shattered into thousands of tiny bits) when dropped, but they are also cheap and easy to replace.","meta":{"section":"Cooking","utc":1540046700}} +{"text":"Not a recommendation for your situation, but I know I would eat it. That Velveeta is so close to plastic that I feel like it never goes bad. Plus I love macaroni and \"cheese.\"","meta":{"section":"Cooking","utc":1464834680}} +{"text":"Maybe instead of posting on reddit, open your fucking mouth and tell her to stop.","meta":{"section":"Cooking","utc":1545715807}} +{"text":"Did the same thing once. Put on some music and danced with the cooker upside down until I couldn't hear anything rattling. Please note that I work with computers, have no problem taking an appliance apart and putting it back together. Just isn't worth it here.","meta":{"section":"Cooking","utc":1543766991}} +{"text":"Agreed. That's where I grew up. That isn't representative of very much of the US.","meta":{"section":"Cooking","utc":1564281454}} +{"text":"It's a sheep's milk cheese and pecorino is a version of a word that means sheep in italian.","meta":{"section":"Cooking","utc":1553716742}} +{"text":"Sous vide it.","meta":{"section":"Cooking","utc":1543795429}} +{"text":"4: Tabasco for Cajun/creole","meta":{"section":"Cooking","utc":1526764781}} +{"text":"magerdan, what do you like and what do you want to cook?","meta":{"section":"Cooking","utc":1481199525}} +{"text":"http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html","meta":{"section":"Cooking","utc":"1356118688"}} +{"text":"Thanks for showing me that.","meta":{"section":"Cooking","utc":"1371996238"}} +{"text":"So, you can just get like....a big lump of crawfish fat?? I'm sorry, I'm just fantasizing about all the wonderful things I could cook in crawfish fat.","meta":{"section":"Cooking","utc":"1343404262"}} +{"text":"This, make sure its truly blind, and throw in a third plate so she can't just say \"tastes the same\" to get out of it. Maybe one plate of food with no salt or msg, one with salt and one with salt+msg or just msg","meta":{"section":"Cooking","utc":1513434831}} +{"text":"Two knives against each other? You serious? One alway loses. Just sayin'.","meta":{"section":"Cooking","utc":1539462572}} +{"text":"Reseason with what oil, how high heat and how many times? Sorry if that\u2019s too many questions, I\u2019m a little confused. Also, do I only scrub the part I\u2019ll be cooking on, or the entire pan?","meta":{"section":"Cooking","utc":1541140031}} +{"text":"And I go back to my original statement, see above. OP can't find a grill press that locks, he will have to do with a sandwich maker, which isn't versatile.","meta":{"section":"Cooking","utc":1563320842}} +{"text":"Cool, I highly doubt anywhere near me has it on the menu but I'll keep a lookout so I can try it. Thanks!","meta":{"section":"Cooking","utc":"1344587611"}} +{"text":"Yeah, very similar. Mine also had a filet knife, tourne knife, slicing knife, a peeler, bench scraper and a microplane and steel. It was made for the culinary students, not sure where you can get it online.","meta":{"section":"Cooking","utc":1543603125}} +{"text":"Canning! I just got done making 4 qts of hatch chile relish. I've never canned a damn thing in my life, it was super simple. And like someone else said, this time of year they're probably hatch chiles.","meta":{"section":"Cooking","utc":"1440113612"}} +{"text":"Baked beans and cheese is the holy grail of fillings.","meta":{"section":"Cooking","utc":"1376496966"}} +{"text":"There's something psychological at play here. Your ego is overriding your love for your partner. Not necessarily a bad thing, just a mechanical thing, which is extremely common and also easy to fix when you recognize it. Anyone who loves cooking is heavily invested in it as part of who they are. We live and breathe food. It's on our minds all the time. And the dark side of it is that when our loves and hobbies determine aspects of our personality we can also judge others. For example, if you have a strong opinion about someone who eats well done steaks with ketchup lol But in all honesty it's very trivial, right? A person's food preference. We are artists and culinary integrity is in our souls. Some people don't speak the language and it's not on them. So the complex act of cooking for your loved one, you need to split it apart. You don't need to inject culinary integrity into every act of cooking. The slight resentment you feel is actually that judgment that comes as the result of our obsession with food. Feeding your loved one should go in a different bucket, the fulfillment of doing something for them the way they like and making them happy. So if your partner just wants a kid's meal, make that kids meal, plate it nicely, get two small cups for ranch and bbq and just bask in the admiration of your partner gleefully and appreciatingly eating something you prepared, whether it's up to your standards or not. You can talk to us in the language of Food, and your partner in the language of Love. All the best","meta":{"section":"Cooking","utc":1550791924}} +{"text":"No she clearly thought it was ant bread, ate it because she's an absolute freak and didnt want anyone to know she enjoyed it. Upon discovering it was banana bread, alas the foul murder hath been done and so she lied about","meta":{"section":"Cooking","utc":1562925076}} +{"text":"I have one (I use it to precook potatoes that I'm going to saute or grill, to melt butter for popcorn, and occasionally as a proofing box for bread, although that last one doesn't involve actually turning it on), but if it breaks I'm probably not going to replace it.","meta":{"section":"Cooking","utc":1500420504}} +{"text":"For the life of me, I can't melt chocolate. It always seizes. I managed to set it on fire once too. So simple, so vexing.","meta":{"section":"Cooking","utc":1554751773}} +{"text":"Nowcookit by sorted food is pretty good","meta":{"section":"Cooking","utc":1530386930}} +{"text":"I can't imagine warping the bottom of a heavy cast iron pan. Anyway, it has never happened to me. I also use it in the oven, under the broiler - always at very high heat. Likewise, I can't imagine it overheating the burner. Most modern ovens have over temperature sensors... and there is nothing in my ovens manual about cast iron (it's a relatively new oven, about 3 years old). Same with my previous glass oven - never had a problem. I am assuming that your glass top is simply that - a glass top with normal burners below them (not a glass top with the burner integrated within the glass itself).","meta":{"section":"Cooking","utc":1492821191}} +{"text":"Easier to read: **Broccoli Almondine** 2 heads of broccoli 1/2 Tbsp of butter 3 Tbsp of sliced Almonds Ice water Bring water to rolling boil. Toss in broccoli florets. Blanch, then strain immediately and shock in ice water. Remove from ice water. Melt butter in non-stick skillet. Add broccoli and add almonds, heat just long enough to toast the almonds.","meta":{"section":"Cooking","utc":"1420391017"}} +{"text":"Well, not an 'actual chef,' if that's what you're asking, but an enthusaistic home cook. From what I've read on here, most 'actual chefs' use pretty cheap knives assuming they'll be damaged. For me, look at the Wusthof Classic Ikons. For me, they're perfect. Very ergonomic, nice balance, aesthetically pleasing, good weight.","meta":{"section":"Cooking","utc":1464216056}} +{"text":"I do it too...","meta":{"section":"Cooking","utc":1545901134}} +{"text":"Sugar after chilling the butter, careful you don\u2019t add too much sugar! Also, make sure you have the correct amount of custard/pastry cream to meringue, yours look a little heavy on the meringue side","meta":{"section":"Cooking","utc":1546292604}} +{"text":"This recipe is absolutely delicious. I shorten the boiling time a fair bit, because I prefer my veg a bit firmer, but the brief boil will help make the cauliflower's flavor even milder.","meta":{"section":"Cooking","utc":"1409515090"}} +{"text":"I come from a Gravy Master family, so that's what I use to add some depth to \"plain old\" brown gravy.","meta":{"section":"Cooking","utc":1530816501}} +{"text":"The initial seasoning on my Lodge chipped easily, so I stripped it and reseasoned it over the course of a few days and it's impenetrable now.","meta":{"section":"Cooking","utc":1530643872}} +{"text":"This guide is probably the clearest, most definitive guide to steaks around.","meta":{"section":"Cooking","utc":1476209294}} +{"text":"Yeah, thought about that, but we had ice cream fairly recently and I wanted to change it up a bit.","meta":{"section":"Cooking","utc":1557693746}} +{"text":"Putting a rack between the veg and the bird isn't going to do anything for your crispiness or cooking times. There isn't enough airflow there to crisp it, and even if there were it is likely to be moist air from the adjacent vegetables.","meta":{"section":"Cooking","utc":"1352945285"}} +{"text":"Creamy Bacon, Tomato and Avocado pasta recipe Kinda like a BLT. Should be chilled for 30 minutes before serving, so keep that in mind before you commit last-minute.","meta":{"section":"Cooking","utc":"1372972788"}} +{"text":"That chicken idea is great. Planning on two batches now, splitting the crawfish by sight. I need more seasoning!","meta":{"section":"Cooking","utc":1486666250}} +{"text":"I added some Paprika and it certainly nulled the acidic taste. Thanks everyone.","meta":{"section":"Cooking","utc":"1357264754"}} +{"text":"Fresh garlic. My mom always used the jarred crap so when I first started cooking that is what I used because I thought it was the same as fresh. I was floored when I learned how much better fresh garlic was. Nowadays I pretty much put fresh garlic in everything. I love the smell when I mince it and then cook it so much that it isn't even a chore for me.","meta":{"section":"Cooking","utc":1500679113}} +{"text":"Plus making a buttermilk bribe is the key. Flavor through avd through","meta":{"section":"Cooking","utc":1453775073}} +{"text":"Thank you! I'll give it a try.","meta":{"section":"Cooking","utc":1563476649}} +{"text":"Cheese side up, if you're doing this.","meta":{"section":"Cooking","utc":"1409183576"}} +{"text":"It's probably not a scam. It's legit. I used to get them in Atlanta (can't remember the name though.) The prices are high and the quality isn't all that. Kind of like Omaha Steaks. If you can't get out of the house or have crappy options is \"could\" be okay but certainly isn't a great deal. Long story short you got just over 8 lbs of meat for $100 which is just over $12/lb on average. Calculate that against your local prices and see what it looks like. Also try the meat. If you love it it's just fine.","meta":{"section":"Cooking","utc":"1426621011"}} +{"text":"There are several options: (1) take a cooking class (our rec center has all kinds different types food) which is taught by someone who knows and is hands on; (2) YouTube has loads of channels and most of them are step by step; (3) if you can follow step by step instructions, check out cookbooks from the library. Start out with more simple things, like cookbooks for kids. And if all else fails ask your dads ex gf to teach you. Good luck mate. Home cooking is definitely healthier and cheaper!","meta":{"section":"Cooking","utc":1554944665}} +{"text":"what are you saying.. dont you know you gotta improve yourself before you can help humanity","meta":{"section":"Cooking","utc":1500518813}} +{"text":"\u201cWe gonna have a lotta fixins?\u201d","meta":{"section":"Cooking","utc":1563822651}} +{"text":"No soak beans","meta":{"section":"Cooking","utc":1470762906}} +{"text":"I don't even eat lamb and this makes me ill just thinking about it.","meta":{"section":"Cooking","utc":1546667151}} +{"text":"That reminds me of when I was cooking chicharonnes and had to do a thing for my mom, when I came back it was charred beyond redemption.","meta":{"section":"Cooking","utc":1466650635}} +{"text":"That still sounds pretty good. Especially for backpacking","meta":{"section":"Cooking","utc":1536285503}} +{"text":"Given your boyfriend is mexican and donest eat red meat,I want to say fish since that would be something familiar but less common then say pork or chicken https://www.seriouseats.com/recipes/2017/08/grilled-whole-fish-brazilian-molho.html Grilled fish with a vegetable salsa I want to call it https://www.seriouseats.com/recipes/2014/08/baked-cod-summer-squash-recipe.html Fish baked with vegs in tin foil these are what I can get quickly off of serious eats","meta":{"section":"Cooking","utc":1526251459}} +{"text":"I agree with others who have advised to wait and see what kind of cooking you find yourself doing most of the time, then buying the appliance that will fit that need better. And if you're like me, as your tastes and cooking skills change, your collection of appliances will grow! (You can find hardly-used stuff at re-sale shops and garage sales.)","meta":{"section":"Cooking","utc":"1329575053"}} +{"text":"This is untrue and more importantly unsafe. Delete this comment.","meta":{"section":"Cooking","utc":1555430479}} +{"text":"Chocolate and cayenne is a fairly common combination; to me this seems like a riff on that.","meta":{"section":"Cooking","utc":1539190733}} +{"text":"From the Food Safety Notebook: \"Vegetables, herbs, and fruits are likely to have some degree of soil contamination, especially those that grow on or under the ground. Soil contamination introduces the possibility that C botulinum spores may be added as an unwelcome ingredient in a recipe. If the produce is put into an anaerobic environment, such as a container of oil, Botulism Toxin can be produced and botulism may result upon consumption. Several cases of botulism involving garlic-in-oil preparations brought this hazard to light in the 1980's. In 1985, Vancouver, BC, 37 people got botulism from a garlic-in-oil preparation. This was followed by a 1988 laboratory investigation into the survival of and toxin production by C botulinum in garlic-in-oil preparations. In 1989, 3 people in Kingston, NY, became ill, also from a garlic-in-oil infusion. Thus, in 1989 the FDA issued a ruling, ordering the removal from store shelves of all commercial garlic-in-oil preparations that lacked an acidifying agent, followed by a mandate requiring the addition of an acidifying agent (such as phosphoric or citric acid) to all commercial garlic-in-oil preparations. Acid prevents the growth of the C botulinum, so any spores that might be present in an infusion will not be able to flourish and produce toxin. The acid must be added as the recipe is being prepared.\" TL;DR: Raw garlic is is dirty, oil isn't acidic enough to kill bacteria, so don't put the two together and store at room temperature.","meta":{"section":"Cooking","utc":"1344001429"}} +{"text":"Yeah, that's the big pain of a kettle vs a smoker. You have to constantly check on the kettle to maintain smoke and temperature. But with a day off, it's no biggie. Just sit in the sun and watch the temp while I drink beers.","meta":{"section":"Cooking","utc":"1326816116"}} +{"text":"Fuck you corn.","meta":{"section":"Cooking","utc":1554157702}} +{"text":"this","meta":{"section":"Cooking","utc":1509930957}} +{"text":"That's all well and good and having both items stolen from me wasn't the end of the world, but that doesn't make it alright. It's still fucked up that whoever stole from me is covered and can't be held accountable.","meta":{"section":"Cooking","utc":"1385666303"}} +{"text":"I like your thinking. Are they definitely safe to eat?","meta":{"section":"Cooking","utc":1515942628}} +{"text":"Fit men cook is a free app. The recipes are pretty tasty","meta":{"section":"Cooking","utc":1554244863}} +{"text":"Banning a James Beard award winning guy... So much lolz","meta":{"section":"Cooking","utc":1467559897}} +{"text":"First, you going to buy this: http://www.barnesandnoble.com/listing/2689201936868?r=1&cm_mmca2=pla&cm_mmc=GooglePLA-_-TextBook_NotInStock_26To75-_-Q000000633-_-2689201936868. Then you are going to read it and memorize all you can. Use the techniques and recipes at home. Then find a P/T job as a prep cook and ask all the questions! Show an authentic interest and any Chef will respect your work ethic and willingness to climb the ladder.","meta":{"section":"Cooking","utc":"1383697343"}} +{"text":"Came to say this. Hide it in cheese and egg. It\u2019s basically a layer to keep the bread from going soggy.","meta":{"section":"Cooking","utc":1562777780}} +{"text":"They are awesome. If I end up with a lot of them, I like a few slices on my plate as a side dish. I've also been known to stand over the sink with a salt shaker and eat them like an apple.","meta":{"section":"Cooking","utc":1499798774}} +{"text":"Sliced apples a splash of Apple juice near the end.","meta":{"section":"Cooking","utc":1520016575}} +{"text":"http://www.youtube.com/watch?v=Bh5WnbBx7XI","meta":{"section":"Cooking","utc":"1377879112"}} +{"text":"Start with a list of recipes that you would like to cook (and eat.) Use the list of ingredients to make a grocery list. You can also start keeping a list of things that you use a lot, those are the staples.","meta":{"section":"Cooking","utc":"1358218468"}} +{"text":"Any extract is really strong (think about if you make cookies and add vanilla extract, it's usually like a teaspoon to a tablespoon for a couple dozen cookies. So I really would start with a drop if you're just making a serving of oatmeal.","meta":{"section":"Cooking","utc":1545609358}} +{"text":"Habaneros, mustard, black pepper, and sour cream.","meta":{"section":"Cooking","utc":1457599072}} +{"text":"Okay.","meta":{"section":"Cooking","utc":1557584516}} +{"text":"This. It's a common (and dangerous) misconception that \"The heat will kill anything that grew on it overnight\" While that is true, it won't kill the excretions that were built up from those growing things.","meta":{"section":"Cooking","utc":"1417604293"}} +{"text":"I gave it a shot. This was my first time cooking scallops. Was tasty and simple and quick.","meta":{"section":"Cooking","utc":"1333714885"}} +{"text":"Potentially. I'd personally eat it, seeing as you had to bring that broth up to boiling point to cook the quinoa.","meta":{"section":"Cooking","utc":"1380644029"}} +{"text":"Fried rice. They just don't taste that good","meta":{"section":"Cooking","utc":1537679720}} +{"text":"For wedding soup, I have never had browned meat balls. I think the crust formed would be off putting in this dish. I have eaten gallons, but never made it, so I can't speak to the timing, except to note that if he is making a huge batch, it may take good while to come to temp. Off hand dictated recipes frequently do not make fine distinctions between \"simmer for an hour\" as between \"from the time it hits the stove\" or \"from the time the first bubbles appear\".","meta":{"section":"Cooking","utc":"1417309018"}} +{"text":"FYI - You can hold chicken at an internal temp of 155F for 5 minutes (or 145 for 15 minutes) instead of bringing it to 165F. IMO, the lower temperature produces a better, moister product. Try it sometime to see if it works for you! See the science here: http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html","meta":{"section":"Cooking","utc":"1434377402"}} +{"text":"I've never heard of a mustard bbq sauce! I gotta try this! I also have almost all the ingredients on hand, thanks!","meta":{"section":"Cooking","utc":1477584737}} +{"text":"Hmmmm. One thing you could do is to fill up an ice cube tray, then dump it in your stock pot and see where the level is at. Then, when your stock is mostly done, you could pull out the bones and everything and then simmer it down to that level. Honestly, I've just gotten used to how it \"looks\" when it's ready. I also have a small tupperware container for that little bit extra and find I need it about every other time I make stock.","meta":{"section":"Cooking","utc":"1421013567"}} +{"text":"> to satisfy my ~~micro-biologist~~ germophobe father.","meta":{"section":"Cooking","utc":"1356752572"}} +{"text":"I\u2019ve been cooking 3 times a week for 4 years and never noticed. Thanks!","meta":{"section":"Cooking","utc":1513055545}} +{"text":"With the too much acid thing and digesting the meat, is that why when I pulled out my chicken from the marinade it looked more \"cooked\" than when I put it in?","meta":{"section":"Cooking","utc":1552754554}} +{"text":"If I'm making gravy by deglazing the pan with a broth of some sort or some wine, I'll make a \"slurry\" of a couple of teaspoons of oil mixed with a couple of teaspoons of flour and mix that in, a spoon at a time. That thickens everything nicely without making glue. It works better than using water. Basically, if I'm making a sauce using a hot roux, i'll use a cold liquid. If I'm making a sauce with a hot liquid, I'll use a cold roux (also works well for thickening stews). That rule has never failed me.","meta":{"section":"Cooking","utc":"1330290185"}} +{"text":"My husband has made reasonable choices about where to put things before, and I have found it surprisingly agonizing. Like, he doesn't really cook much, so it's \"my kitchen\" even according to him. At the same time, it's \"our\" kitchen according to the laws of fairness and the universe. So I've let him choose where to put the stuff he uses most, because it's only fair. I mean why wouldn't I want the potato masher right next to the steak knives? What's wrong with the rolling pin going in a drawer, next to the other utility items we only use a few times a month? **NO STOP WHY ARE YOU PUTTING THE GOD DAMN CHEESE GRATER IN THE DRAWER!?!?*","meta":{"section":"Cooking","utc":1546766785}} +{"text":"Hard-boiled eggs, mayo, mustard, creole seasoning.","meta":{"section":"Cooking","utc":1529942167}} +{"text":"What are you talking about? Nothing I posted is specific to sous vide, it's a summary of a few studies that just happens to have been part of an article about sous vide cooking.","meta":{"section":"Cooking","utc":"1430696716"}} +{"text":"Also youtube user Katjaneway has most of the Good Eats episodes uploaded in full quality.","meta":{"section":"Cooking","utc":"1347160843"}} +{"text":"Definitely! They're awesome!","meta":{"section":"Cooking","utc":1541247927}} +{"text":"Precisely.","meta":{"section":"Cooking","utc":1515033651}} +{"text":"Refrigerate, man. Bacteria loves things like potatoes. Reheating in the morning won't take that long. That said u/purplezart makes a good suggestion. That wouldn't work for me, cause gas oven.","meta":{"section":"Cooking","utc":1451805471}} +{"text":"I'm from the Northern Rockies, so I don't have Southern traditions to fall back on. But I see a disturbing lack on Tacos and Burritos on these lists.","meta":{"section":"Cooking","utc":1457504323}} +{"text":"I'm married, I just talk about what I've cooked with my coworkers that are foodies. I suggest you marry someone that doesn't cook and then talk to your coworkers. It's good that way. Your kitchen and you don't have to invite someone into your kitchen. And you won't have to do the garbage work in someone elses.","meta":{"section":"Cooking","utc":1460491501}} +{"text":"Forgot about those even though I have one smh. They really are great","meta":{"section":"Cooking","utc":1551970900}} +{"text":"You can probably order it from somewhere too but now that I know you can go kangaroo hunting, I just don't think anything else would suffice, lol.","meta":{"section":"Cooking","utc":"1445052239"}} +{"text":"There is a type of burger, I always call em lucys, that halway through cooking you chop up on the skillet. it is everything you dont do to a burger, but it gets you a ton more browned surface and lets the cheese mix with every but of burger. It it wrong for all the right reasons. Another good one is frozen steaks. Typically you always want to bring proteins up to temp before cooking them, but sometimes when you cook one from frozen you can go super hard on the crust and still get a delightfully rare middle. AMericas test kitchen did a piece on it a while back i think. https://www.youtube.com/watch?v=uLWsEg1LmaE","meta":{"section":"Cooking","utc":1516361726}} +{"text":"olive oil and lemon","meta":{"section":"Cooking","utc":1458006021}} +{"text":"you are comparing learning math, reading, science, and your chosen profession, to me saying that 5 years of learning how to cook rice is completely about the Japanese tradition of subservience to your elders?","meta":{"section":"Cooking","utc":"1351965960"}} +{"text":"Stupid long eggs.","meta":{"section":"Cooking","utc":1497376762}} +{"text":"By *far* the best resealable package is on my dogs dry food bag. And it's just a strip of velcro! Actually genius. Why they don't put it in human food packaging is completely beyond me.","meta":{"section":"Cooking","utc":1559833746}} +{"text":"We basically finger bang the majority of the food that goes out.","meta":{"section":"Cooking","utc":1511140136}} +{"text":"The Flavor Bible and Culinary Artistry","meta":{"section":"Cooking","utc":1527149969}} +{"text":"Monkfruit","meta":{"section":"Cooking","utc":1530041747}} +{"text":"breakfast: biscuits and gravy Lunch: chicken n dumplings Dinner: pulled pork sandwiches w/extra coleslaw and hushpuppies","meta":{"section":"Cooking","utc":1455691586}} +{"text":"A friend I cook for and I, we make it a point to buy a small portion of a ridiculously-priced cheese 2-3 times a month.","meta":{"section":"Cooking","utc":1547856168}} +{"text":"I think I would have screamed.","meta":{"section":"Cooking","utc":"1405092111"}} +{"text":"Makrut lime leaves is also acceptable. I read a book as a kid where that word was a huge part of the plot, so I definitely get reason not to use that name. It's also been pointed out there's no great etymological reason to use the other name.","meta":{"section":"Cooking","utc":1551690323}} +{"text":"Not really. Maybe there is a little ice on too, but it doesn't freeze solid. Particulates in the brine will lower the freezing point of water. For example, a 10% salt solution freezes at 20F or -6C.","meta":{"section":"Cooking","utc":1476218078}} +{"text":"Absolutely, you can just plop in grilled, baked or fried chicken instead of potatoes.","meta":{"section":"Cooking","utc":"1446877899"}} +{"text":"any relation to letting a steak rest?","meta":{"section":"Cooking","utc":"1333315752"}} +{"text":"salt","meta":{"section":"Cooking","utc":1460129528}} +{"text":"I'm a huge fan of the Veganomicon One of my favourite cookie recipes is in there. Yummy stuff.","meta":{"section":"Cooking","utc":1496715297}} +{"text":"I mean, you add cheese in the end, right? So not so weird all said.","meta":{"section":"Cooking","utc":1468299177}} +{"text":"That\u2019s ok, your new girlfriend is nicer and she loves your cooking.","meta":{"section":"Cooking","utc":1561106833}} +{"text":"Welcome to reddit!","meta":{"section":"Cooking","utc":"1439315464"}} +{"text":"My mother will de-frost meat by letting it get to room temp hours before cooking it. Making burgers at 5pm. Let me pull this burger meat out of the freezer to de-frost at 10AM. Something about it doesn't seem right.","meta":{"section":"Cooking","utc":1489971326}} +{"text":"That looks like something I need in my face.","meta":{"section":"Cooking","utc":"1381994173"}} +{"text":"> sometimes full of bizarre directions I swear every online recipe has one completely unnecessary step that dirties 4 extra dishes and wastes 15 minutes.","meta":{"section":"Cooking","utc":1491049684}} +{"text":"Fresh, whole bay leaf. It goes in the pot with rice, with red sauce, with sausage gravy for breakfast, even just in the pan with hot oil before I fry up some sliced garlic and green beans. It adds a dimension of flavor that\u2019s hard to pinpoint but really makes all your shit spectacular.","meta":{"section":"Cooking","utc":1547220042}} +{"text":"OK deep breath. Pace dunking the fried stuff to allow the oil to come back up to temp between batches. Do you have separate fryers for fish, hushpups and fries? (Say yes, I hope.) What oil, what fish?","meta":{"section":"Cooking","utc":"1339300080"}} +{"text":"Gary Clark Jr or Hendrix. It makes it feel professional for me","meta":{"section":"Cooking","utc":1489158428}} +{"text":"Steak and eggs - an old school favorite that's coming back into popularity.","meta":{"section":"Cooking","utc":1454435804}} +{"text":"'air fryer' = marketing trick to make you buy overpriced electronics. If you take what you want to fry, coat in a little oil, then stick it in the regular oven you end up with what the 'air fryer' would have made.","meta":{"section":"Cooking","utc":1532133036}} +{"text":"Brilliant. You know, this is a point Emeril used to make a lot back in the day. Like, you don't like peppers, don't put peppers in. You love peppers, put more in. Naturally you need some cooking ability to help you compensate, but the ability to customize recipes and dishes is a huge bonus to cooking your own meals.","meta":{"section":"Cooking","utc":1518213026}} +{"text":"Exactly! I started asking my mom about some of her recipes. Turns out most of them are ingredients thrown together by feel, because that's how her mother did it.","meta":{"section":"Cooking","utc":1545616427}} +{"text":"I appreciate the interest but I really would rather just be a guy who likes cooking here. Its more respectful to the readers (I don't want to see the commercialization of this subreddit cause its awesome) . I also like to make dirty jokes sometimes and talk politics sometimes, and I don't think those things would be appropriate if this account also were to rep the biz. I hope that's understandable, but thanks for asking!","meta":{"section":"Cooking","utc":"1331769818"}} +{"text":"We ended up with 3L of what was almost pure alcohol. From there we bought flavouring for some things like whiskey but then made our own flavours using fruit. For strawberries for example, we filled a bowl with strawberries and then just covered them with teh alcohol. Left it for a week and then collected the alcohol. Covered the strawberries in sugar and that drew out the rest of the liquid, add that to the alcohol and repeat the sugar process until strawberries are dry. Then you have delicious strawberry liquor","meta":{"section":"Cooking","utc":"1339304177"}} +{"text":"I don't know why she'd have chopped them first, but you could season and toss with olive oil and oven roast, or try cooking them soft and making a radish mash with butter and nutmeg.","meta":{"section":"Cooking","utc":1505086308}} +{"text":"And chicken and waffles was born","meta":{"section":"Cooking","utc":1485967085}} +{"text":"If a dietary law is arbitrary and doesn't provide a practical benefit but imposes substantial costs, I think 'dumb' is a pretty accurate description. Millions of people doing something doesn't make it smart, just socially acceptable.","meta":{"section":"Cooking","utc":"1447901591"}} +{"text":"Yep, this is the correct answer.","meta":{"section":"Cooking","utc":1450116414}} +{"text":"Hmm... this one's the classic. I'm pretty sure I've seen it with a different sauce before? But I'm honestly just blanking, you'll usually find this guy.","meta":{"section":"Cooking","utc":1525791999}} +{"text":"Ahh, thanks! That would work best. I just grabbed a shallow bowl on instinct, but I need to be more careful if I wanna showcase my stuff.","meta":{"section":"Cooking","utc":"1349221064"}} +{"text":"Instant Pot electric pressure cooker","meta":{"section":"Cooking","utc":1555988377}} +{"text":"Face bacon!!! Carbonara ain\u2019t carbonara without it!","meta":{"section":"Cooking","utc":1507840544}} +{"text":"This is the answer I instantly would go with. Crisp and quite full of that good dill. The best you can get that isn't homemade imo. Even then a lot of homemade ones fall short.","meta":{"section":"Cooking","utc":1485890243}} +{"text":"Sage! You can use the ground stuff but I prefer to melt some butter in a skillet and toast the leaves for a minute or so. Infuses the flavour into the butter which you can then drizzle over your cooked pumpkin. The leaves also go a little bit crispy which is another plus","meta":{"section":"Cooking","utc":1482480989}} +{"text":"Hmm, alright. Thanks.","meta":{"section":"Cooking","utc":1535366803}} +{"text":"I'd love to know where you find these small bottles. I've tried many supermarkets/bottleshops and I've never found a bottle of wine in Australia less than 750ml...","meta":{"section":"Cooking","utc":1558014429}} +{"text":"This is fantastic.","meta":{"section":"Cooking","utc":1456968466}} +{"text":"I really don't get what you're saying. They are not supposed to have a lid. They are a hot surface to cook food on just like a pan","meta":{"section":"Cooking","utc":1550328883}} +{"text":"Open the windows and vent? Air fresheners?","meta":{"section":"Cooking","utc":"1381289628"}} +{"text":"> tl:dr: I had no passion for anything, today there was a presentation of a cook book by a chef holding 17 Gault Millau points in the store I'm working in, I started talking with his sous-chef about cooking, he told his boss that I loved cooking, that kitchen-god offered me the chance to come intern for him for a week sometime in the near future. I am happily in shock. congrats, OP!","meta":{"section":"Cooking","utc":1521588369}} +{"text":"I have been substituting boneless country spare ribs for chops lately. Its alittle more chewy but it has alittle more fat and pork flavor than modern day chops. Recently ive been breading and frying it in a .onion gravy. Also i have been tenderizing it by chopping with the back of my knife and its flattens it as well as makes it less chewy.","meta":{"section":"Cooking","utc":"1445383162"}} +{"text":"Also, the sharpness of raw garlic in hummus is quite good, if you don't overdo it.","meta":{"section":"Cooking","utc":1505736058}} +{"text":"I only ever use my microwave for melting butter. And cooking microwave-specific dishes.","meta":{"section":"Cooking","utc":1464635182}} +{"text":"Beautiful, tasty fingers.","meta":{"section":"Cooking","utc":"1335159583"}} +{"text":"Thank you so much for this! Awesome tutorial (subscribed!), I'm going to try it this weekend.","meta":{"section":"Cooking","utc":1494331227}} +{"text":"Well, what did you eggspect? You gotta hatch a plan quickly to make her forget it.","meta":{"section":"Cooking","utc":1523028389}} +{"text":"Careful on the coconut milk. Coconut milk is quite high in saturated fat, at least starting to approach similar territory as cream Depending on your opinion of vegetable based fats it may not be such a healthy alternative.","meta":{"section":"Cooking","utc":"1422965060"}} +{"text":"Officially, because he was spamming the subreddit with serious eats stuff Unofficially, that doesn't seem to have actually been the case so why they said as much isn't certain","meta":{"section":"Cooking","utc":1467518801}} +{"text":"\"Does honey go bad? Honey will never go bad, it will however, eventually crystallize. First turning cloudy, then forming granular crystals of sugar. Raw honey will crystallize more rapidly than commercially bottled honey. To return it to a clear liquid state heat it carefully in a double broiler or in a glass jar in very hot water not to exceed 120 degrees-- to insure it retains its wholesome goodness. Do not boil it, getting the honey too hot will darken it and degrade it's flavor. No need to refrigerate it, in fact, refrigeration will speed up the crystallization process. Honey can be stored unopened, indefinitely, at room temperature in a dry cupboard. Honey is one of the oldest foods in existence, it was found in the tomb of King Tut & was still edible.\" http://www.carusohoney.com/id2.html","meta":{"section":"Cooking","utc":1457753674}} +{"text":"It does hold up. I bake the crust first to make sure it sets and becomes form before putting the toppings on.","meta":{"section":"Cooking","utc":1486606520}} +{"text":"That sounds amazing, where are they?","meta":{"section":"Cooking","utc":1557436397}} +{"text":"This list is already good from all the comments, but I do have a couple things that make my kitchen experience better. I keep a little squirt bottle for olive oil by the stove, which is great. And one more that's a holdover from college: a big glass measuring cup with a pour spout. You can do ANYTHING in that thing and a microwave. Also, just buy cast iron. It's worth it. You don't need to buy new, either. I got all mine from relatives or thrift stores.","meta":{"section":"Cooking","utc":"1407417404"}} +{"text":"I had a set that I returned because they were too fragile (all chipped/broke within a week or so). I am in the market for a new one though, mostly for tomatoes. My understanding is that if you get a good quality ceramic knife and treat it with TLC, that it will last for years.","meta":{"section":"Cooking","utc":1451587325}} +{"text":"Pecorino Romano (the real stuff anyway) is made from sheep's milk and should be fine for people who have problems with dairy products made from cow's milk","meta":{"section":"Cooking","utc":1537817876}} +{"text":"I think Kevin was wrong on that one. I\u2019d definitely recommend cooking the onions until they\u2019re caramelized and definitely leave out the carpet fibers.","meta":{"section":"Cooking","utc":1546437152}} +{"text":"The problem, too, is that if OP is cooking non-GF stuff in the kitchen that the cross-contamination risk is super high. Not bueno.","meta":{"section":"Cooking","utc":1543189616}} +{"text":"Use it to make tomato sauce for pasta or lasagna. Also, my mom cooks turkey with taco seasoning and makes it into a quiche with green chiles mixed in and cheese on top - it sounds weird but it's really good.","meta":{"section":"Cooking","utc":1490325361}} +{"text":"Cooking their prime rib well-done and then dipping it in ketchup","meta":{"section":"Cooking","utc":1489982908}} +{"text":"Throw some nutella on that bad boy and maybe a little powdered sugar or honey if you want it to be a little bit more sweeter too. *drools","meta":{"section":"Cooking","utc":"1336248911"}} +{"text":"Try boiling it first. I used to use the oven, but now I boil and fry. When you add water and cook it down, it renders the fat. Then, as the water boils off, it all fries perfectly. Here's some pics.","meta":{"section":"Cooking","utc":"1437880708"}} +{"text":"Are you trying to live a short, brutal life? Cause this is how you do it if what you're saying is all true.","meta":{"section":"Cooking","utc":1554543430}} +{"text":"I've only had gazpacho \"shots\" (served in a shot glass as an appetizer), but it was pretty tasty.","meta":{"section":"Cooking","utc":"1434335245"}} +{"text":"Usually there\u2019s added suggestions or tips, and I\u2019d learn them since there\u2019s sometimes the littlest details that make the difference. Things like textures or looks. Good luck!","meta":{"section":"Cooking","utc":1549762160}} +{"text":"Yeah it\u2019s great. We use more of a gourmet honey as well Set napkins as your eating","meta":{"section":"Cooking","utc":1547244684}} +{"text":"You only need to know one recipe on the Rez... how to make fry bread. But if you know how to make a mean macaroni and venison stew. You\u2019re made in the shade my friend.","meta":{"section":"Cooking","utc":1530956383}} +{"text":"It doesn't mean anything health-wise but \"sushi-grade\" is generally the best cuts of the best fish.","meta":{"section":"Cooking","utc":1531840622}} +{"text":"Roman Style pizza takes way less heat than Neapolitan one, but still 350\u00b0C (which is around 650\u00b0F). Still nearly unachievable for a normal oven.","meta":{"section":"Cooking","utc":1511940569}} +{"text":"It tastes great (it\u2019s what I cook for both family and at work). I was more making a joke about doing it differently.","meta":{"section":"Cooking","utc":1547661945}} +{"text":"as long as you're happy, that's all that matters. for me good bread with butter and salt is a perfect snack","meta":{"section":"Cooking","utc":"1444249039"}} +{"text":"yeah, i think its not uncommon to simply add eggs to the buttermilk brine mixture to use as the batter for the breading, a little more egg might make it slightly more bready but you won't know until you try. it certainly wont ruin the effect of the brine.","meta":{"section":"Cooking","utc":1526586309}} +{"text":"\"Didn't you people go to India for a reason?\" How\u2019d that end up?","meta":{"section":"Cooking","utc":1546200587}} +{"text":"I was just being a dick, beam balances are scales, balance beams are gymnastic equipment.","meta":{"section":"Cooking","utc":"1412705651"}} +{"text":"Well I have to check that out. I hope that is the case because I really don't want to alter my ingredients. Thanks for the input.","meta":{"section":"Cooking","utc":"1443054799"}} +{"text":"Name of the blog: \"The Londoner.\"","meta":{"section":"Cooking","utc":"1342107910"}} +{"text":"Carbonara is a bit close to a pasta bake, but it's an exceptional dish that gives you a warm feeling when you eat it homemade. I'd just be a bit worried about accidentally ending up with scrambled eggs. Don't toss it into a searing-hot pan. Though, there's a million quick and easy dishes to make. You could always try quesadillas. Shredded chicken, some refried beans, maybe some guacamole on top? It's always a hit for a fun dinner between friends. Side it with some potatoes, fried in the leftover oil, as well! (just don't heat your oil too hot. I've burned many a tortilla because of that.)","meta":{"section":"Cooking","utc":1517805645}} +{"text":"I hope you enjoy it, if/when you choose to make it. It really is super easy. (And easy to remember, too. Just 1 of everything.)","meta":{"section":"Cooking","utc":"1424832361"}} +{"text":"Thanks!","meta":{"section":"Cooking","utc":1487881457}} +{"text":"You can use verjus (unripe green grape juice) or a mild vinegar, or ordinary vinegar diluted to 50% with water. Lemon juice would also be better than just using more stock, the point is to increase the acidity. Don't go nuts if you use vinegar, about 80ml to 2 cups of rice is right.","meta":{"section":"Cooking","utc":"1378460146"}} +{"text":"I use the Blumenthal method besides, and I just wouldn't get pretty marks when turning the steak every 15 seconds. So that pan would be pretty useless for me. Not that I mind, my cast iron pan is brilliant for cooking steak.","meta":{"section":"Cooking","utc":"1348085578"}} +{"text":"When I was a kid I couldn't even pour a glass of juice without looking to the camera and narrating every step","meta":{"section":"Cooking","utc":1555271367}} +{"text":"Separate the eggs before \"boiling\" the whites. Place about 6 whites in a good quality ziplock bag, removing all the air by submerging the bag to the ziplock line as you seal it. This is really easy once you start doing it and see how water pressure conforms the bag to the whites. 172F is your target temperature, if you have a thermometer (and you really should, even a cheap one works for this sort of thing), hold at 172F for about 15 minutes and peel your perfectly cooked egg whites from their bag whenever is convenient over the next few days. Without a thermometer, my best guess would be to bring 6 cups of water to a boil, dip out 3 1/2 cups and add 3 cups of bath warm hot water to it then add the egg whites (splitting the 212F of boiling with the 110ish F of hot bath water to be about 172F). Add about 3/4C of boiling water every 5 minutes to maintain the heat, but really just buy a thermometer if after one try you like the method. Extra egg yolks around here, and especially in the spring when asparagus beckons, become hollandaise. However, they make great binders for stuffed mushroom fillings, thickeners for cream sauces and unforgettable creme brulee.","meta":{"section":"Cooking","utc":1525313140}} +{"text":"Cioppino &#x200B;","meta":{"section":"Cooking","utc":1551845440}} +{"text":"Some guys like all of the above.","meta":{"section":"Cooking","utc":"1347385357"}} +{"text":"I despise ketchup. It's loud and obnoxious. Overpowers whatever you put it on.","meta":{"section":"Cooking","utc":1562785813}} +{"text":"My beef (ha) is with Instant Pot recipes that neglect the time it takes to come to pressure and release. Chicken in 12 minutes! 5 to prep, 7 to cook! (* recipe time may or may not be more than doubled since it takes the cooker 15 minutes to come to pressure and if you instant release chicken breasts, they will be rubber, so allow another 15 for that)","meta":{"section":"Cooking","utc":1534898234}} +{"text":"MALE student here. Maybe it doesn't help you but leftover cooking is the most fun. Google what you have in your fridge and start finding recipes. I usually cook a lot with avocado's :)","meta":{"section":"Cooking","utc":"1443399160"}} +{"text":"It'd be easier to list the things you CAN'T make with those ingredients as there are so many things that have those ingredients. Tortillas, cream puffs, creme brule, bread, waffles, fried chicken (or anything else breaded) - these all have the listed ingredients.","meta":{"section":"Cooking","utc":"1396459099"}} +{"text":"Have been living in SoCal for near 9 years, but NY and NJ before that for the rest of my life. I have no idea how I went this long without real Mexican food. OMG. It's the best thing on the planet.","meta":{"section":"Cooking","utc":"1420920801"}} +{"text":"Hazan's tomato sauce is excellent","meta":{"section":"Cooking","utc":1521036656}} +{"text":"Basically, spices need to cook like any other ingredient. By frying the spices in the oil first you get that process going and ensure a homogenous blend as well. This is essential if you're cooking something where the veg and/or protein cooks faster than the spices will. For some things, however, like chili where you may have the whole mixture in a crock pot for 8 hours or more, the spices have ample time to cook with everything else.","meta":{"section":"Cooking","utc":1537130648}} +{"text":"You need to read some more up to date health articles regarding fat. It is not bad for you.","meta":{"section":"Cooking","utc":1451583034}} +{"text":"I simmer tomatoes and garlic in white wine until the skins pop. Then toss with pasta and turn basil.","meta":{"section":"Cooking","utc":"1428201266"}} +{"text":"Maybe he is two toddlers in an overcoat.","meta":{"section":"Cooking","utc":1545118740}} +{"text":"Omg ! Definitely never ever ever microwave it","meta":{"section":"Cooking","utc":1549395658}} +{"text":"I didn't really eat for two weeks. I had all four taken out. It was fucking hell. Also, do not try to sing Red Hot Chili Peppers \"Under the Bridge\" in your car on the way back from the pharmacy. \"I don't ever want to feeeel\" Mouth full of blood. good luck.","meta":{"section":"Cooking","utc":"1376597170"}} +{"text":"Best chili in the world... Thanks to SeriousEats website!","meta":{"section":"Cooking","utc":"1402345589"}} +{"text":"Yeah, I wouldn't mind if the stories were either well written or interesting. Some lady from the midwest writing about how Aydeyn and Kaydien and McKalluhah and Maydensien loved her brownies? And look at this picture they drew? And look and AyAyRon with flour on his nose? Yeah. I'd rather not. An anecdote from an immigrant who shared a 1 bedroom apartment with 10 other people and worked her way up through the kitchen? Please! Doesn't have to be well written, but please no more Wonderbread stories.","meta":{"section":"Cooking","utc":1545583075}} +{"text":"check this book. it has simple to follow recipes, plus it teaches you about kitchen tools and techniques- great foundation!","meta":{"section":"Cooking","utc":1554952365}} +{"text":"Oh...well this is awkward. Haha I'm just not a fan of the canned Cajun seasonings compared to making my own.","meta":{"section":"Cooking","utc":1498269850}} +{"text":"If you're talking about the grill pans, the best place is right back in the trash. It sucks with meat because you want MORE contact if you're trying for a good sear. I had one and tried it a few times and tossed it. They're pretty useless.","meta":{"section":"Cooking","utc":1515299805}} +{"text":"If often wondered why it's always Chili (con Carne?) that is subject to these cook-offs. In my opinion it is something that is incredibly easy to make. Mine is off course awesome. Last time I made it with braised beef and pork shredded like pulled pork. You could try that. Basically get a nice chunk of pork (I don't know the names of the cuts in English that well) and same amount of beef, also one piece (i.e. not minced) Get your skillet out and brown these bad boys on each side in some duck fat or equally awesome fat. Then put those in your chili pot and add some beer, stock and other liquids you think will work. Then chop of the veggies and give them a good fry on the skillet (I sometimes use a little celery), add the dried spices and chilies (I use a variety of mild habaneros for aroma and hotter ones for heat - use the peppers you like) and tomatoes either canned or fresh. I like chunky chili so I'll use whole skinned canned tomatoes and roughly chopped onions etc. Put in a little brown sugar or dark syrup. A piece of very dark chocolate does good too. Use what ever beans you like. Some Worcester sauce wouldn't hurt either though it is not exactly traditional. As for spices I use paprika, cayenne, oregano, onionpowder (can be omitted), black pepper, salt, monosodiumglutamate (if you have it) and most important of all cumin. You could put some ground coriander in as well but be careful. Use some limejuice or vinegar if acidity is needed. If you slowcook for five or six hours it the meat will eventually fall apart but after 1 and a half or two you can pick out the chunks of meat and pull them apart with a couple of forks. I used a Kitchen Aid table mixer to pull the meat. It works great for that. Once shredded nicely put it back in the pot and let it reduce until you think it's right. I wouldn't hesitate on serving with some chopped coriander leaves ('Muricans call it cilantro) with a spoonful of sour cream or creme fraiche. OK, it's a little messy but should give you a basic idea of what you could do.","meta":{"section":"Cooking","utc":"1392310114"}} +{"text":"Thai chicken in ginger sauce with basil 1. Velvet 1 lb of chicken breast meat sliced into 3 inch long 1/4 inch thick strips diagonally along the grain. (or just into strips). salt and pepper the chicken strips, and let them sit in fridge for 30 minutes, toss them into a ziplock bag with starch and shake to coat thoroughy. Let them sit for 10 minutes, spread them out on a spider or a strainer and dip into rapidly boiling water for no longer than 20-30 seconds. Goal is to cook just the starch. 2. Add oil to the wok and add 1 Tsp minced ginger, 1 Tsp minced garlic, toss around for a bit. 3. Add 1 Tsp soy sauce, and 1 tsp of fish sauce. Toss around 4. Add the velveted chicken and stir fry 2 minutes or so. Add 1/2 cup of water and bring to boil. Velvet should be able to thicken it on its own if not add more starch in water. 5. Add 1 cup of basil and stir fry to wilt. Salt and pepper. 6. Serve with jasmine rice. Thai chicken in curry sauce with basil Same as above until 2 2. Add oil to the wok and add 1 Tsp minced ginger, 1 Tsp minced garlic, 2 Tsp of garam masala, toss around for a bit. 3. Add 1 Tsp soy sauce, and 1 tsp of fish sauce. Toss around 4. Add the velveted chicken and stir fry 2 minutes or so. Add 1/2 cup of Coconut milk and bring to boil. 5. Add 1 cup of basil and stir fry to wilt. SAlt and pepper. 6. Serve with jasmine rice. ~~5. Add 1 cup of basil and stir fry to wilt.~~ ~~6. Serve with jasmine rice.~~ edit. shit copypasta fuck up","meta":{"section":"Cooking","utc":"1420432882"}} +{"text":"You are so welcome. I had a great chef instructor in Italy. She\u2019d be happy to know I passed it on as she is a food historian committed to keeping Italian cooking alive and thriving.","meta":{"section":"Cooking","utc":1533615383}} +{"text":"This one?","meta":{"section":"Cooking","utc":"1399573459"}} +{"text":"Rinsing the shit of the rice before you cook it will help. Just rinse until the water coming off is clear.","meta":{"section":"Cooking","utc":1489944234}} +{"text":"make some crazy good black beans","meta":{"section":"Cooking","utc":"1375067866"}} +{"text":"There are things you can add to soften spiciness: Add more ingredients to dilute the dish Sour cream or adding cream Lemon, lime, and vinegar tend to help reduce spiciness And there's a reason why a lot of spicy dishes are served with carbs like bread, rice, and potatoes - the starch helps cut spice","meta":{"section":"Cooking","utc":1557433499}} +{"text":"Bacon pancakes, makin' bacon panckes!","meta":{"section":"Cooking","utc":"1344253656"}} +{"text":"#I RECENTLY READ THAT THE AVERAGE APPLE IN A STORE IS 12-14 MONTHS OLD. THAT TURNED ME OFF TO ALL APPLES.","meta":{"section":"Cooking","utc":1554176454}} +{"text":"The real question is how did I get here and why is there a gun asking me questions?","meta":{"section":"Cooking","utc":1551157252}} +{"text":"I've used a knife, just be careful. Might be harder if you don't know how to shuck.. Can't take a trip to a store?","meta":{"section":"Cooking","utc":"1407883119"}} +{"text":"My mom was a cake decorator for years and ALWAYS used box mixes. She would clear out a stores shelves on \"Duncan Hines\" sale days. She said that the consistent nature of the product always made a good tasting cake. The \"secret\" was to freeze it after baking which kept it moist and much easier to decorate later.","meta":{"section":"Cooking","utc":1558531845}} +{"text":"Oh, they really shouldn't have...","meta":{"section":"Cooking","utc":1490152490}} +{"text":"Try adding about 20-30% more liquid into it, the high heat from the grill tends to dry it out faster than on the stove. Mine turned out too dry as well until I added more liquid","meta":{"section":"Cooking","utc":"1337759883"}} +{"text":"Until it smells bad. Honestly, as long as it's kept sealed and cold it should be very nearly eternal. Kind of like confit, any meat particles are going in there sizzling hot, sinkin to the bottom and being sealed in congealed fat. That's a recipe for long preservation. The fat on the very surface will eventually oxidize, but if you are concerned, simply scrape the top layer away, heat the fat up to sizzling hot, and put in a new container every few weeks. Personally I would pass it through a fine sieve at the same time. Also, try making baking powder biscuits using the fat in place of butter, and omitting any salt from the recipe.","meta":{"section":"Cooking","utc":"1423489440"}} +{"text":"I used to have a really hard time with this as well. For a lighter roux, favor the butter. It keeps the mixture fluid, evenly distributes heat, and there is always time in the first few minutes to go to the pantry for more flour. A light roux must be done on the stove top, because color and more importantly, smell are crucial in deciding when to pull it. A darker roux, imo, is much easier. You can use an equal amount of butter and flour(or favor flour for an even darker roux) and move to the oven @~350, preferably convection. Even heat from all sides does wonders for a dark roux. The oven takes longer but offers a much greater margin of error with a darker roux. Once the roux is the right color, add your liquid until the viscocity feels right to you. Guard against adding to much liquid because if the mix thickens further in the cooking process, you can always add more liquid, but you can only take liquid out by standing in front of the stove, staring at a watched pot boiling. As for the cheese... just make sure its not pre-shredded.","meta":{"section":"Cooking","utc":1459737654}} +{"text":"Mine was from a pair of scissors. I snipped one of my fingerprints off accidentally. I still have a scar from where they stitched one side of my finger to the other, trying to make up for the lost flesh. It looks like a butterfly. :)","meta":{"section":"Cooking","utc":"1340203262"}} +{"text":"https://imgur.com/a/ZJUBI","meta":{"section":"Cooking","utc":1460705990}} +{"text":"Truth. I use a thermometer for roasts all the time. overcooked a slow braised brisket once and promised myself *never again","meta":{"section":"Cooking","utc":1492078934}} +{"text":"Roast/grill jalapenos, and roma tomatoes, wrapped in foil. 1 pepper per 4-5 tomatoes, depending on your spice tolerance. (also consider removing the seeds/leaving the seeds of just one pepper in) At this point, I usually mush all ingredients with a potatoes masher or fork, pick out the skins, add salt, pepper and LIMES. Fresh off the grill salsas are great hot or cold. I also add a couple avocados to the mix too if they're on hand, mush them in with the rest of the ingredients.","meta":{"section":"Cooking","utc":1491527094}} +{"text":"I wash my chicken. Soaking it in cold water just gets blood out and makes it smell and taste better.","meta":{"section":"Cooking","utc":1560073687}} +{"text":"Speed chopping, it took me awhile to get good at it but it's really quite easy, but people are always impressed","meta":{"section":"Cooking","utc":1558292190}} +{"text":"I'll second Spaghetti and Meatballs. It doesn't get cheaper and more comfort food than that. I won't list a recipe. Everybody's Mom makes the \"best ever spaghetti and meatballs\" y'all can just call home for that. I'd recommend starting with a Caesar salad.","meta":{"section":"Cooking","utc":"1415377647"}} +{"text":"Butter. lots of butter. And a bit of mint too.","meta":{"section":"Cooking","utc":"1412110736"}} +{"text":"ok, this sounds like a great idea, I think I'm going to give it a try..and you're right, it totally fits in with the Game of Thrones theme","meta":{"section":"Cooking","utc":"1337767533"}} +{"text":"I miss beef tongue being like $8 and not close to $30","meta":{"section":"Cooking","utc":1562452094}} +{"text":"I got this for my mom and she loved the spices, but didn't feel she was getting enough or good vegetarian options.","meta":{"section":"Cooking","utc":1525736047}} +{"text":"see, we could keep going around and around and around, and neither of us is going to get anywhere. so how about you get off your prostheletyzing soap box (because trust me, sweetheart... i've dealt with bigger and badder than you), and i'll let you go off and wander in whatever field to graze on whatever greenery you want. m'kay pumpkin? i told you at the beginning i wasn't going to debate you. now you're just being rude.","meta":{"section":"Cooking","utc":1560441422}} +{"text":"My guess is you are an over taster. I deal with this often because my mom is one. You can google it online and do the test where you dye your tongue and count taste buds. There are also strategies online for dealing with over tasting. A dash of vinegar or lemon juice on veg sometimes helps. Good luck.","meta":{"section":"Cooking","utc":1457302802}} +{"text":"They did an episode of Top Chef with 50s themed food. Check out S10E04.","meta":{"section":"Cooking","utc":"1360989407"}} +{"text":"Marcella Hazan is the GOAT. For something a little lighter, I like Autentico by Rolando Beramendi. He does all kinda of Italian dishes the authentic way but also details ways you can do it differently (easier) without breaking too much from traditions.","meta":{"section":"Cooking","utc":1547236151}} +{"text":"I like rice flour for breakfast and made of rice. Put it in the water and cook it. It can be put in all kinds of soup.Very delicious\uff01","meta":{"section":"Cooking","utc":1515039694}} +{"text":"Bragg's liquid aminos","meta":{"section":"Cooking","utc":1459638817}} +{"text":"Honestly, just buy them as you go along. You'll have plenty in a few years. I started trying to make a foundation and just ended up cluttering my cupboard with a bunch of crap I never use (e.g. tarragon, dill, coriander, saffron, etc.). Not that those spices don't have uses, but I rarely use them. You'll find that you only really use maybe ten spices on a regular basis but the only way to know what those are is to cook and see what you need. That said, a good start would be oregano, thyme, rosemary, sage, ground cayenne pepper, red pepper flakes, paprika and garlic powder. Wait what, no parsley, cilantro or basil? No, these are *much* better fresh. Most spices are better fresh, but some are much betterer than others to the point that you shouldn't use the freeze dried versions unless it's a cooking emergency and Gordon Ramsey is threatening to disembowel your kids for undercooking the scallops. Generally the ones that need to be fresh are the very leafy, wet climate ones. Stuff that's from drier climates like rosemary and thyme or ground up seeds like coriander do all right in freeze dried store bottles.","meta":{"section":"Cooking","utc":"1417488341"}} +{"text":"Crack chicken! It's basically chicken breasts, cream cheese, and ranch dressing mix. Below is a good base recipe. I typically mix together breasts and thighs, add some chopped up *cooked* bacon and add a ton of black pepper, sometimes chop some jalapeno for color. Can be served straight out of the slow cooker, or as sliders. https://www.hiddenvalley.com/recipe/slow-cooker-crack-chicken/","meta":{"section":"Cooking","utc":1556265183}} +{"text":"Usually I give mine a quick roast to crisp the skin and get a bit more flavor, then I'll put it in a pot with the resulting juice and some vegetables and herbs and olive oil, cover it with water, and let it boil down. About halfway through, I'll strip most of the meat and set it aside for a different recipe later- keeping the carcass and remaining meat in the pot to finish the stock. There's a lot of stuff you can do with boiled chicken meat if you want, that way the meat doesn't go to waste- like enchiladas, chicken noodle soup, etc. Just a quick Google search, though: * Shredded Chicken recipes * 24 ways to use shredded chicken","meta":{"section":"Cooking","utc":1540293354}} +{"text":"hrrrmmm... When you opened the oven, did it feel like 490 degrees? That should be plenty hot and is the right way to use the stone. You might consider posting your actual recipe(s) that you used, so others will have something to provide deeper insight.","meta":{"section":"Cooking","utc":"1435253538"}} +{"text":"I honestly don't know. I haven't used paprika. If you're happy with that, then I hope you continue to use it and enjoy it :) I created this site because I believed there were some fundamentally missing features in other recipe managers: * Recipes should be re-usable as ingredients (think chicken stock) * Timings should actually mean something * All ingredients and yields should be scaleable * Users should be able to build off other users' recipes I don't think any other sites can do all those things. But maybe paprika can??? I'd be happy to get feedback from you on the differences between paprika and cinc.","meta":{"section":"Cooking","utc":1489772702}} +{"text":"Hey, that's like an Asian food air freshener then! Not so bad!","meta":{"section":"Cooking","utc":1472913697}} +{"text":"What would you put in there if you live somewhere that doesn't sell that corn muffin mix?","meta":{"section":"Cooking","utc":1541572880}} +{"text":"I made this tonight and it's unreal! Best Tikka Masala recipe ever. I got all the ingredients (as I had most of the spice) for only \u00a35 and it will easily feed me for a week. Thanks again!","meta":{"section":"Cooking","utc":"1382390063"}} +{"text":"You should try out a recipe from my sister-in-law for Mexican Poached Egg Tacos. It takes all the difficulty out of poaching eggs with the simple trick of poaching them in salsa. Let me explain: Per Person: *3 eggs * 3 small corn tortillas * half an avocado * a bit o' cilantro * Refried Beans (optional) * A bunch of chunky salsa Method: Take a large skillet or sauce pot and fill with enough salsa to cover the bottom. Turn on medium-high heat until the salsa is bubbling. Then use a ladle or wooden spoon to create 3-4 divots in the salsa chunks. In the meantime, cut up your avocado into slices and chop some cilantro. If you want refried beans, get them heating up too. CAREFULLY crack and pour an egg into each divot. Cover the pot with a lid and let them poach for 5-6 minutes or so. Watch them, you'll know when it's time to go when the white of the egg has just fully covered the yolk. If you want them less runny, since I know you don't like eggs, just let them go a minute or two longer. When ready, scoop refried beans onto each corn tortilla and place an egg on top. Top with some of the poaching salsa, avocado, and cilantro and enjoy! These get messy, so bring a napkin. Hope this helps!","meta":{"section":"Cooking","utc":"1430172553"}} +{"text":"Interesting! I ended up leaving it out but I might add it in next time and see how it effects my weight. Thanks for your input! (I also halved the recipe and only did three pork chops.)","meta":{"section":"Cooking","utc":"1432085712"}} +{"text":"*Organic Produce** Overrated/Underrated/Properly rated? Why?","meta":{"section":"Cooking","utc":1505448020}} +{"text":"I actually bought it at a retail store locally. Your page came up with a google search. Nice site, though!","meta":{"section":"Cooking","utc":"1422885563"}} +{"text":"Weird fruits like starfruit or horned melon could be a nice additon","meta":{"section":"Cooking","utc":1453751670}} +{"text":"Sous vide. 115 degrees, 45 minutes. Amazingggg.","meta":{"section":"Cooking","utc":1501355797}} +{"text":"Wait like a k\u00e4sestange? the long pretzel thingies with cheese melter over them? Or do they have a regular brotchen with cheese melted on it?? If so, I'm super jealous because I've never had one! You have given me a good idea though, for tomorrow :) I think in about a week from now I'm going to be sick of Remoulade :D","meta":{"section":"Cooking","utc":"1405631725"}} +{"text":"Back when I used to work at an ice cream shop, my favorite to make was vanilla ice cream, milk, strawberries and pineapple. It was very good.","meta":{"section":"Cooking","utc":"1431528329"}} +{"text":"What if you eat them from the other direction like in south park?","meta":{"section":"Cooking","utc":1470163727}} +{"text":"Ice Cream... lots of ice cream base","meta":{"section":"Cooking","utc":1466095850}} +{"text":"Egg in a frame. My grandpa was a master :)","meta":{"section":"Cooking","utc":"1336524413"}} +{"text":"looks like everyone else has a lot of your other questions covered, so i give you only this. Get a nice, thick, heavy John Boos cutting board. mine is the 18x24, and it has served me extraordinarily well for over 6 years. it's big enough to cut almost anything without getting crowded, and for storage i just set it between the wall and my knife block. perfect. **edit**: p.s: if you scrub thoroughly with hot soapy water between uses or after cutting something that could pose a contamination risk (raw meat, for example) then you'll be fine, really.","meta":{"section":"Cooking","utc":"1366211122"}} +{"text":"Knorr spinach dip served with cubed pumpernickel. Simple and delicious. http://m.knorr.ca/recipes/detail/13140/1/classic-spinach-dip I swear I don't work for Knorr","meta":{"section":"Cooking","utc":"1416095405"}} +{"text":"When I cook fish I like to sit it on a little bed of Bacon. Keeps the fish nice and juicy, gives a little bit of flavoring, and also stops it from sticking. Megawin.","meta":{"section":"Cooking","utc":"1438828305"}} +{"text":"I usually read a few recipes for the dish I want to cook and form my own recipe based on the parts that all the recipes seemed to agree upon but sticking close to the quantities of one main recipe.","meta":{"section":"Cooking","utc":1465816928}} +{"text":"Durham! Originally from Beaufort county though.","meta":{"section":"Cooking","utc":"1402865503"}} +{"text":"I used cento brand San marzano whole peeled tomatoes. I have an oregano plant in my apartment so I wanted to make use of it.","meta":{"section":"Cooking","utc":1489276618}} +{"text":"I LOVE pear flambe: 4 tblsp butter or margarine Pears peeled, cored and sliced lemon juice 3 or 4 tblsp sugar ( or to taste) 1/4 cup rum, brandy or Cointreau slightly heated Ice cream or whipping cream Melt butter in a frying pan or chafing dish over medium to high heat Add pear slices If you peel the pears ahead sprinkle with lemon juice to keep them from turning brown. Sprinkle with sugar and heat Shaking the pan and stirring gently until pear slices are well coated with butter. Pour the rum, brandy or Cointreau over them and ignite Pears should not be overcooked Serve with ice cream for the win.","meta":{"section":"Cooking","utc":"1412020913"}} +{"text":"Thanks. It's pretty processed and has lasted quite a while. I doubt it has any real fruit haha. I'll try to freeze some as has been recommended.","meta":{"section":"Cooking","utc":1482111535}} +{"text":"Blanching and boiling within an inch of their life are very different things. Blanching is awesome.","meta":{"section":"Cooking","utc":1558332615}} +{"text":"Putting anything on an oyster is a crime! ;) Obviously you should eat your food how you like it but I\u2019d guess that most people in my neck of the woods (PNW) eat them without anything on them.","meta":{"section":"Cooking","utc":1520551991}} +{"text":"Exactly. All the snakeoil bullshit about garlic and other herbs being nutritious, but really how much garlic is in your diet? A clove or two is really nothing in a day's worth of food.","meta":{"section":"Cooking","utc":1468759080}} +{"text":"Ripe banana, mashed with tamarind paste and/or lemon juice with toasted ground cumin. <<<< this is an amazing dipping sauce for things like fried chicken. (I was really surprised at how well cumin and banana go together)","meta":{"section":"Cooking","utc":"1361933398"}} +{"text":"Practice with squirrels and pigeons and gradually move up to rabbits and raccoons. You will help rid your neighborhood of troublesome critters and learn valuable grill skills till you can move up to larger game like cows and hogs.","meta":{"section":"Cooking","utc":1499123561}} +{"text":"I told another guy, and not to be rude, but I literally put that ratio in my post. Did you read my post?","meta":{"section":"Cooking","utc":1470334147}} +{"text":"I agree with you completely, and that's fine. I was just curious. Also, a lot of people genuinely don't know that, for example, yellowfin tuna stocks are depleted, so I think it's just an interesting topic to consider.","meta":{"section":"Cooking","utc":"1412294025"}} +{"text":"If the birthday girl hates cake because she hates sweet things, then most quick breads aren't as sweet and that would be fine.","meta":{"section":"Cooking","utc":1518109894}} +{"text":"I don\u2019t click my utensils at least 2 times before use...","meta":{"section":"Cooking","utc":1546340189}} +{"text":"Glad you liked it!","meta":{"section":"Cooking","utc":"1341956207"}} +{"text":"ohh good point, i would have thought it may burn being in direct contact but maybe not","meta":{"section":"Cooking","utc":1552548573}} +{"text":"I'll check it out. Thanks!","meta":{"section":"Cooking","utc":1505730163}} +{"text":"When in doubt under cook. You can finish any cut in the microwave in a minute or so. OTOH I don't see a downside to overcooking dark poultry.","meta":{"section":"Cooking","utc":"1439262335"}} +{"text":"The lack of Wiz on here is saddening. Cheese Wiz all the way. May not be good for you, but damn it tastes heavenly.","meta":{"section":"Cooking","utc":"1361774184"}} +{"text":"Thank you for your well thought out and well worded response. The only flaw I see is the idea that the cooling sauce would neutralize the heat from spicy foods. As you said, capsaicin is the compound which creates the illusion of heat, I think that the cooling sauce would be unable to effectively neutralize that effect, but perhaps distract from it. I am not certain of the carrier solution, it's hard to really establish one until a compound can actually be found, and the compound's chemistry thoroughly examined. I really am looking forward to pursuing this, hopefully in a few months time. I like the idea of pairing it with fermented foods. Thank you again.","meta":{"section":"Cooking","utc":"1401986565"}} +{"text":"Thanks for the info. I always wondered why American eggs were refrigerated. I was pregnanat not long after the salmonella eggs scare and the listeria scare and the warning not to eat nuts while pregnant. I was a vegetarian so that was fun. Hope all goes well with you and the baby. Enjoy your poached eggs!","meta":{"section":"Cooking","utc":1555408265}} +{"text":"Beef bourguignon. It's one of my favorites.","meta":{"section":"Cooking","utc":1506990476}} +{"text":"I use a j knife hrc 60 61. Aiogami Super steel with stainless cladding. Keeps an edge way longer than a German blade. I also have a deba which goes through bones just fine. I spend 5 minutes a week on blade maintenance. Every 2 months I ReSharper. I'm a heavy home user.","meta":{"section":"Cooking","utc":1469829870}} +{"text":"ketchup is best mixed with sriracha","meta":{"section":"Cooking","utc":1562783254}} +{"text":"do you not have a freezer?","meta":{"section":"Cooking","utc":1546478375}} +{"text":"Ginger ale from Michigan. Lots of people from the state swear by it to cure anything when you're sick.","meta":{"section":"Cooking","utc":1557494710}} +{"text":"Liverwurst is made from hog liver - you could make something very similar with beef liver.","meta":{"section":"Cooking","utc":1531485053}} +{"text":"For Illinois, just mail-order yourself some Lou Malnati\u2019s pizza or some Portillo\u2019s Italian beef.","meta":{"section":"Cooking","utc":1563831469}} +{"text":"I sometimes add a pinch of nutmeg and always top with cheese.","meta":{"section":"Cooking","utc":"1414961876"}} +{"text":"I agree, however I will still eat the shit out of some McDonald\u2019s hash browns","meta":{"section":"Cooking","utc":1549494684}} +{"text":"What cut is he using there?","meta":{"section":"Cooking","utc":"1350417869"}} +{"text":"What is the recipe?","meta":{"section":"Cooking","utc":1556722908}} +{"text":"My sister once added butter to jello \ud83e\udd26\ud83c\udffb\u200d\u2640\ufe0f","meta":{"section":"Cooking","utc":1564367137}} +{"text":"Thanks! It is. Also, relatively easy to make.","meta":{"section":"Cooking","utc":"1377452683"}} +{"text":"Though I generally agree with this, I'd go with a thinner, leaner patty fried in lard or butter, romaine over iceberg an grated cheddar over american cheese. Then again, I've never had american cheese, i just find it dubious","meta":{"section":"Cooking","utc":"1396985798"}} +{"text":"Recipe: http://www.foodandwine.com/recipes/red-lentil-dal-with-coconut-milk-and-kale","meta":{"section":"Cooking","utc":"1445859107"}} +{"text":"And I have a question for you. Why do we insist in thinking that red cheddar should be the one that's just called cheddar when it is the one that has reddish orange dye added to obtain its colour and white cheddar is the one that's still in its natural state?","meta":{"section":"Cooking","utc":1485031785}} +{"text":"You can boil equal parts of white sugar and h20 until it starts turning golden, off fire add coconut cream or heavy cream/1/2&1/2 or even whole milk might work keep cooking Low heat till desired consistentsy","meta":{"section":"Cooking","utc":1477189590}} +{"text":"I'm a vegetarian and have lost 100lbs. You absolutely need protein to feel full for longer. In an omnivore diet that's meat. You need the protein. Your advice is short sighted as general dieting advice. But also wrong as far as simple digestion. Vegetables will not make you feel full for nearly as long as protein, whether that's beans, nuts or meat. Carbs in the form of wheat and rice don't make you feel full for as long as protein. Trust me. When you're a vegetarian eating 1200 calories a day, whose lost 102lbs with more to go while exercising, you figure out how to sustain your daily energy. And its not by eating just carrots with a side of protein.","meta":{"section":"Cooking","utc":1477057003}} +{"text":"I hate cinnamon in my chili, part of the reason why I can't stand Skyline Chili. I need it to be super savory.","meta":{"section":"Cooking","utc":"1445523562"}} +{"text":"> You want tomato flavor? Add ketchup. But don't put tomato on the burger. That's kind of like telling someone who likes ketchup with their french fries to just use a juiced tomato. The flavor of ketchup is quite different from a tomato. Also I fucking love apple skins, best part imo. I'd absolutely eat a bowl of them if there was a simple way to do that without wasting the rest of the apple.","meta":{"section":"Cooking","utc":1501003995}} +{"text":"I have done this....","meta":{"section":"Cooking","utc":"1410590719"}} +{"text":"I think this is just snobby non-sense. There are virtues to the large zucchini. Namely, the tougher texture allows you to add them to longer cooking dishes, I think you can sub them for potatoes in anything, and you get the zucchini flavor in full. If you do that with the little guys, they turn to mush and you can't fully take advantage of that zucchini flavor without ruining that zucchini texture in longer cooking dishes.","meta":{"section":"Cooking","utc":"1378589280"}} +{"text":"I don\u2019t have a proper pizza oven and my homemade pizza is far superior to any restaurant or take out in my town. A half decent pizza stone that\u2019s been preheated in a 500 degree oven or even on a BBQ works wonders","meta":{"section":"Cooking","utc":1546601111}} +{"text":"Buy a smoker is really the only correct answer. But 225 in the oven until internal temp hits 200 will make it pretty good. But, read that first sentence again.","meta":{"section":"Cooking","utc":1550782780}} +{"text":"Thank you! (I wish they had a bit more about which to use with what cuisine. They say, \"if you need more spice, sweet, etc,\" but it doesn't say *when* I might need that. I'm new to all this)","meta":{"section":"Cooking","utc":1449520578}} +{"text":"Yeah. That\u2019s reddit for you.","meta":{"section":"Cooking","utc":1533234611}} +{"text":"1. not everything works. 2. possibly the .ca website doesn't support this feature","meta":{"section":"Cooking","utc":"1394112377"}} +{"text":"Nope. No garam masala. Not anywhere. Not in the supermarkets. Not on the Chinese online market places. Not in the international supermarkets I went to when I was in Beijing. I can't even find all of the individual spices to make it from scratch.","meta":{"section":"Cooking","utc":1476148478}} +{"text":"No recipes, unfortunately, just decades of experience cooking.","meta":{"section":"Cooking","utc":1539100447}} +{"text":"Can you please provide a source for that?","meta":{"section":"Cooking","utc":1538447032}} +{"text":"Just wanted to comment to say that i made this last night and it turned out great! thank you.","meta":{"section":"Cooking","utc":"1447435420"}} +{"text":"Haha I wasn't expecting you to write so much but I thoroughly enjoyed your story! It's just a topic I find interesting. I have a friend who is Mexican like me, and we look like we could be sisters, but her grandma was born in Texas and doesn't speak a lick of Spanish","meta":{"section":"Cooking","utc":1554176553}} +{"text":"Thanks for the info! I think I've been thinking of a molcajete everytime I picture a mortar and pestle lol. Very interesting.","meta":{"section":"Cooking","utc":1482902205}} +{"text":"Only other recommendation I would add is to not over mix or overwork the ground meat mixture. It makes any kind of recipe like this, including meatloaf, tougher in texture when cooked.","meta":{"section":"Cooking","utc":"1446130555"}} +{"text":"Get out of here with your Smak, Captain.","meta":{"section":"Cooking","utc":1544389792}} +{"text":"Yeah, that's odd...but it works.","meta":{"section":"Cooking","utc":1475835828}} +{"text":"Spaghetti aglio e olio. I had been eating mostly red sauces with spaghetti so I mixed it up. It was super easy to make and really filling. One pound of pasta made me about three meals.","meta":{"section":"Cooking","utc":"1424407722"}} +{"text":"My 10 year old cutting boards are not rancid and have been oiled exclusively with Canola oil since day 1. So, either it takes longer than 10 years to become rancid, in which case I don't give a shit, my boards are special, my generic canola oil is special or it just isn't true. Pick one.","meta":{"section":"Cooking","utc":"1422031430"}} +{"text":"I don't think he washed the chicken. He washed the sink, and then put the oil and seasoning on the chicken in the sink. Then after he just washes the sink again. This avoids having to wash a bowl...","meta":{"section":"Cooking","utc":"1433967874"}} +{"text":"And after that try Bosnian Suho Meso. Similar to Biltong except that it is cold smoked. You can buy it here. It's amazing.","meta":{"section":"Cooking","utc":"1360255529"}} +{"text":"Thanks! I thought of it when my Aunt was talking about how hard it was when her son was born, and how her friends would pick up a laundry basket on her front porch in the morning and drop it off at night with clean clothes, etc. Cooking is something I actually really enjoy and I shop sales, so it's not crazy expensive. Hopefully I can inspire someone else, too! :)","meta":{"section":"Cooking","utc":1533324187}} +{"text":"Still not sure what the original joke was though.","meta":{"section":"Cooking","utc":1553466567}} +{"text":"Kitchenaid mixer and attachments. From cakes, breads, and pizza doughs to fresh pasta to freshly ground meat it does a lot of work. It's over 10 years old, and still works hard without skipping a beat.","meta":{"section":"Cooking","utc":"1417573622"}} +{"text":"Jalapeno poppers are good if you've never tried them.","meta":{"section":"Cooking","utc":1548689167}} +{"text":"Okay, first you need a good trip-sitter and a peaceful environment, and... Oh...never mind. Just saw this was in r/cooking.","meta":{"section":"Cooking","utc":"1367088080"}} +{"text":"It was sumac. The people telling you it is, are correct. Source: am Lebanese.","meta":{"section":"Cooking","utc":"1438480186"}} +{"text":"> Any favorite recipes for compound butter? It's kinda whatever you're feeling or have around with regard to specific herbs. I'll usually have minced garlic, lemon zest, rosemary and/or thyme, parsley. Some salt and pepper. Maybe a touch of cayenne. > And I wonder if I'll be able to find 1.5-2\" steaks at the grocery store/Costco. I'd bet you'll be able to. Maybe not in the pre-packaged stuff but just go to the meat counter - I generally find pretty thick stuff there, or can ask the dude to cut something. > Where do you fall on grilling vs cast iron? I have a couple cast iron pans - maybe I could put one on the grill so it's still a pan seared steak and any smoke/splatter is outside. Eh, I go both ways with it. For a ribeye it actually might not be a bad idea doing the cast iron pan in the grill just to prevent flare ups and what not. But you can go either way. If I'm using my smoker as part of the reverse sear and I'm outside anyway I'll usually go with my grill to finish a steak. If I'm inside doing it SV I might just finish it on a pan on my stove.","meta":{"section":"Cooking","utc":1525884389}} +{"text":"Same! I think it would be a slopper, though.","meta":{"section":"Cooking","utc":1563825117}} +{"text":"Maybe I DID originally mean to say flesh light. >.>","meta":{"section":"Cooking","utc":"1414968173"}} +{"text":"I guess I still haven't unlearned the bad habits from my mum then haha. I season waaay more than my mum ever did but I guess I should still add more salt","meta":{"section":"Cooking","utc":1551992181}} +{"text":"That sounds awful. :( I got off pretty lucky being in the pastry kitchen. Our ovens never got particularly dirty except for the occasional mishap, and we never used the fryers (it was done on-site, and I was a behind-the-scenes girl). I don't envy you and those grease fryers.","meta":{"section":"Cooking","utc":"1436489322"}} +{"text":"I like olive wood. It's a very firm product. Won't chip or flake or split","meta":{"section":"Cooking","utc":"1355328303"}} +{"text":"Try making your own dish? I feel like, if I were to originally come up with a complicated dish, I'd feel like a master.","meta":{"section":"Cooking","utc":1465223258}} +{"text":"I set a precedent of being extremely real with my in-laws early on. A well-placed \"I love you, but I WILL kill you\" goes a long way.","meta":{"section":"Cooking","utc":1545692331}} +{"text":"I don't like a fishy taste either and tried a lot in the past year. I found I can tolerate cod to a point I even like the taste. I coat it with breadcrumbs before frying and like to have some lemon and mayonnaise with it.","meta":{"section":"Cooking","utc":1541167858}} +{"text":"The best thing to do with dried red Hatch chiles is to make a red chile sauce, then use the sauce to smother burritos, enchiladas and a whole bunch of dishes. Check out these recipes at Smothered in red. You can also put a few of them through a coffee grinder and make red chile flakes or powder, depending on how long you grind them. The flakes/powder can then be added to or sprinkled on just about anything - soups, eggs, stews, BBQ sauces, chicken, etc.","meta":{"section":"Cooking","utc":1474327747}} +{"text":"\"Italian\" beef. Get a rump roast, throw in slow cooker fat cap up. Season by rubbing lightly with basic Italian seasoning. Add a jar of pepperoncinis and half the liquid. Then toss in a beer, i like IPAs, and cook on low for 8 hours. Flip the meat halfway through if you can. Serve with Italian bread and provolone cheese. Edit: its ready when it can be pulled apart with a fork","meta":{"section":"Cooking","utc":1509827161}} +{"text":"If you have a PH meter and some experience making wine, you couple definitely ferment it into a hard limonade. It could be really cool and probably fun to cook with.","meta":{"section":"Cooking","utc":1528771548}} +{"text":"Meat Slop is a glorious invention that will tantalize your taste buds all week. It is amazingly good. It doesn't look appetizing, it doesn't sound appetizing, but it is fanfuckingtastic. Plus, you will have the best poops of your life that week.","meta":{"section":"Cooking","utc":"1328824677"}} +{"text":"I make it up based on what I have on hand but roughly: saut\u00e9 with oil 1 onion, 3 ribs celery, 2 carrots, 2 parsnips all roughly chopped. Add 1 tbsp curry powder, salt and pepper to taste. Add 3 cloves sliced garlic and saut\u00e9 another minute. Add 1 peeled, seeded, and chunked butternut squash, then cover with stock and 1 can coconut milk. Cook until all veggies are soft and liquid is somewhat reduced (30-45 mins should do it). Blend with an immersion blender and voila! I toasted some panko breadcrumbs with butter and salt then topped with that and cilantro. Edit: also grated an inch or so of ginger in with the first step.","meta":{"section":"Cooking","utc":1545069763}} +{"text":"Note that the drying of the outside of the steak is beneficial for getting a good sear. You don't have the water there reducing the temperature, so you can more easily get brown maillard-y goodness. Although for a thin steak, yes, It's probably bad news. Mainly though, don't overcook it and it will stay more juicy.","meta":{"section":"Cooking","utc":1452450842}} +{"text":"I have both! Saute garlic with the bacon?","meta":{"section":"Cooking","utc":"1417997220"}} +{"text":"Wow, looking through these comments makes me realize I haven't looked into Le Creuset in a LONG time. All I recall seeing were either white or cream colored interiors.","meta":{"section":"Cooking","utc":1489637437}} +{"text":"I said BBQ sauce, but Ketchup also works. Glad I could help out!","meta":{"section":"Cooking","utc":1464103766}} +{"text":"I use CaterGaters, but am guessing you don't want to drop $150 for a one time thing. There are casserole containers that work well as long as it is not for hours at a time.","meta":{"section":"Cooking","utc":1512421628}} +{"text":"I run a BBQ team, the turkeys go in brine on Friday and will be smoked along with the hams during the day Thursday and cut up afterwards. Monday and Tuesday will be cornbread day, around 40 pans of cornbread will be made for dressing and we will start snapping green beans. I will also make cranberry chutney at some point. By Wednesday night most of the prep work will be done. I will get my family's meat ready so it can go into the smoker first thing in the morning. Thursday starts with meats in the smoker and dressing in the oven. Sweet Potato casserole will be put together and green beans will go on. I will celebrate with my family at some point during the day, keeping an eye on the smoker. By Friday morning everything will be in pans in coolers ready to go. We will get down to Children's around 9:30 to set up and heat up food ready to serve by 11:30. We will feed upwards of 300 people a home cooked meal. My wife was at Children's when she was young and would not be here if not for them, we do stuff like this a couple of times a year to thank them.","meta":{"section":"Cooking","utc":1479304397}} +{"text":"No, mexicans don't eat lamb pendejo. Put some beans on it","meta":{"section":"Cooking","utc":1469473785}} +{"text":"/fistbump","meta":{"section":"Cooking","utc":"1388892852"}} +{"text":"Exactly. I know people who insist that it is easier, but I just don't see it. My roommate's turned out exactly the way you just described, with the added bonus of very hard, dry yolks -_- And one of them exploded in the oven!","meta":{"section":"Cooking","utc":"1400287021"}} +{"text":"Bacon wrapped jalape\u00f1o poppers. http://allrecipes.com/recipe/233603/bacon-wrapped-jalapeno-poppers/ There awesome and easy to make.","meta":{"section":"Cooking","utc":1481273199}} +{"text":"You know how stereotypical it sounds when an average Japanese person speaks certain words in English (i.e.; friend becomes \"fu-ren-do\")? Well that's how you sound when you add sounds that aren't there to Spanish words. I guess if that's how you want to sound, that's ok, but you probably shouldn't preach about \"authenticity\" then.","meta":{"section":"Cooking","utc":"1447130882"}} +{"text":"I wouldn't do this. Spices are fat soluble, meaning they impart a ton of flavor to fat. If you're going to reduce the fat in the pot of chili, do if after you've browned the meat, before adding the spices.","meta":{"section":"Cooking","utc":1510156468}} +{"text":"You should try enchiladas! They are like mexican lasagne, the heavily spiced sauce lends itself well to an absolute cornucopia of veggies. I normally do red and green peppers, frozen corn, cubed roasted butternut, zucchini, carrot, baby spinach, beans and some chicken. You could probably eat nothing but bread and butter for the rest of the week and still be good for vitamins after a serving.","meta":{"section":"Cooking","utc":1552172171}} +{"text":"Man you all saying it tastes refreshing are really lucky. I have never actually tasted coriander (cilantro) because the smell puts me off so much so that I have a gag reflex. It smells disgusting, like one of those stink bugs. And sadly, being an Indian, coriander just cannot be avoided. It's literally present in every single dish/snacks. I've never looked back every since I started cooking","meta":{"section":"Cooking","utc":1510389683}} +{"text":"Thanks! I'll have to check it out. I feel like I am addicted to curry and I got to get my fix!","meta":{"section":"Cooking","utc":1536554846}} +{"text":"Not from my mother, she cant cook worth a shit, but my grandmother taught me all about the miracle that is lard. Real lard. Its truly a miraculous substance","meta":{"section":"Cooking","utc":1525747387}} +{"text":"> To all of you: do you think the chicken balls from the chinese delivery is authentic Chinese food? Can you melt a bag of shredded cheese over McDonald's french fries, pour some gravy over it and call it authentic poutine? As a Chinese-Canadian, the thought of such things gives me aneurysms.","meta":{"section":"Cooking","utc":1500345800}} +{"text":"To be fair, you could cover an old boot with that glaze and I'd probably still eat it.","meta":{"section":"Cooking","utc":1536558163}} +{"text":">I did make those once, they were good but took some effort. I would definitely eat out at a Polish restaurant but there are none near me.I only like the ones stu ffed with potato mixed with farmer's cheese and sauerkraut. There is an eastern european deli near me that barrel cures their sauerkraut in house and it is awesome stuffed in pierogi. I got a food grinder and I think I will try making fresh kielbasa. The eastern european deli puts too much garlic in theirs for my taste. I like their smoked meats though. You basically typed up non fiction erotica.... Dammit, I really want pierogis now...... *shakes fist at sky","meta":{"section":"Cooking","utc":1531196935}} +{"text":"this looks so good, thank you a ton!! <3","meta":{"section":"Cooking","utc":1495048092}} +{"text":"\"Like a cardboard cigarette to a terminal nicotine addict.\" It's about as far from what you actually want as possible, but it's better than nothing.","meta":{"section":"Cooking","utc":1496968209}} +{"text":"I thought dishwashers were a no-no because of the heat the knife is exposed to, messing up the tempering of the steel and making it brittle.","meta":{"section":"Cooking","utc":"1346607855"}} +{"text":"Ive made some italian dishes before that called for cocoa and pepper and they all had tomato and red wine. Im sure most tomato pasta sauces will work.","meta":{"section":"Cooking","utc":1515378875}} +{"text":"Yeaaah.. dont take any sea side vacations on a ship.","meta":{"section":"Cooking","utc":1506724881}} +{"text":"So, just throw everything in the pot and hope for the best? I'm a Russian chef now!","meta":{"section":"Cooking","utc":"1444678409"}} +{"text":"Leftover marinara for Shakshuka","meta":{"section":"Cooking","utc":1535241446}} +{"text":"You should try throwing in the onions, garlic, potato, white wine, and the the spices in together. This will extract the max amount of flavor, throw in the sausage and cook it slow.","meta":{"section":"Cooking","utc":"1375765795"}} +{"text":"You should make chicken teriyaki. You could serve it on a bed of rice.","meta":{"section":"Cooking","utc":1479659435}} +{"text":"Get a cheap oven thermometer that lives in your oven. Your might just be calibrated incorrectly. Mine certainly doesn't correspond directly to the dial.","meta":{"section":"Cooking","utc":1513801826}} +{"text":"I never grease porcelain dish for my pies, because crust mostly consists of butter. Here is how I make a cherry pie.","meta":{"section":"Cooking","utc":1462659238}} +{"text":"What an incredible question with nothing but 24k gold comments","meta":{"section":"Cooking","utc":1560337981}} +{"text":"yeah--i'm guessing the problem is not the sauce--it's the amount of water in the pasta that drains as it sits on the plate.","meta":{"section":"Cooking","utc":"1328191174"}} +{"text":"You sure are worked up over it, aren't you? Dumbass.","meta":{"section":"Cooking","utc":"1336668843"}} +{"text":"Yea, not this place at all... That's what I was assuming was meant by strip mall Chinese as well. This is more of a hidden gem restaurant. Not well advertised, family run (I'm assuming), very few items on the menu (soup & dumplings, buns on Tues/Thurs). I doubt they use the best freshest ingredients, but they do magic with what they have. Thanks for clarifying","meta":{"section":"Cooking","utc":1491701210}} +{"text":"Sell them for $1500 then.","meta":{"section":"Cooking","utc":"1430011612"}} +{"text":"Saute Butter, diced apples, diced dates, and whatever nuts are on hand. Raisins if desired. Add water and old fashioned oats as usual. Serve with a bit of maple syrup if necessary.","meta":{"section":"Cooking","utc":"1427339290"}} +{"text":"you sound like you hail from the midwest","meta":{"section":"Cooking","utc":1505190745}} +{"text":"Point taken, I meant without a strict recipe to follow. My original idea was to do the broth with just the kombu and beef feet, but about 3 hours in I wasn't getting any flavor so I took out a spare chicken carcass, torched it to get some immediate browning, and threw it in the broth. (I'd never cooked with beef feet before, I didn't know what to expect.)","meta":{"section":"Cooking","utc":"1365973257"}} +{"text":"Never even thought of making a hummus! And wow that does sound like a fun idea; turning the eggplant into super flavorful boosters.","meta":{"section":"Cooking","utc":1489529145}} +{"text":"Glad I could help.","meta":{"section":"Cooking","utc":"1338423173"}} +{"text":"That's my daily food porn itch done for the day.","meta":{"section":"Cooking","utc":"1346599380"}} +{"text":"Practically never buy meat from the shops now, cook vegetarian","meta":{"section":"Cooking","utc":1562590626}} +{"text":"If you live somewhere where there are some cats. Put some of the meat on a plate in the garden. Pretty soon there will be a cat to eat the meat. If it's not good anymore they will not eat it.","meta":{"section":"Cooking","utc":1520497554}} +{"text":"Well, it's not the heat of wasabi I don't like (I like spicy things), it's the flavor. I just really don't like horseradish.","meta":{"section":"Cooking","utc":1539231783}} +{"text":"I tried putting in the recommended amount. Then, I tried putting in even less. I could still taste it. It is subtle, but it is there.","meta":{"section":"Cooking","utc":1495148321}} +{"text":"For pans I use at home and at work winco industrial grade double base stainless steel pans. You can get both steel and nonstick. Number one thing to remember is get your steel pan HOT before you add your fat/oil. The pores close and it won't stick as bad as if you just put food in right away. Plus, delicious delicious pan sauces. Next a kitchen aid food processor is a great thing to have. It comes with a large bowl and a small insert bowl. Shredder attachment, slicer attachment and a dough blade for bread. Along the mixer side get a stick blender. They cost ~$30 and can be used for so much stuff that is not feasible in a food processor. Quick dressing for a salad, chimichury for steak, frozen margerita after dinner, another after that! Also get a good quality pepper mill and keep it filled. Once you have tried fresh ground pepper you will never go back to pre ground again. The bible: its been around for 75 years and is still the best thing to have. Of course I'm talking about The Joy of Cooking. Don't get the newest version get the 1997 re release. The best thing to have in the kitchen without training. Which brings me to my last item... Yourself! Invest in some cooking classes for yourself. I promise no amount of gadgets can make YOU a better cook. You give an amature every gadget you can think off and pit him against a pro with just a saute pan a knife and cutting board, pro wins everytime. Hope this helps you and good luck!! Source: 15 years working in professional kitchens, 5 as a head chef.","meta":{"section":"Cooking","utc":"1376243828"}} +{"text":".","meta":{"section":"Cooking","utc":"1398192899"}} +{"text":"Me too.","meta":{"section":"Cooking","utc":"1374152339"}} +{"text":"Thirdid I might get some for dinner actually.","meta":{"section":"Cooking","utc":"1443384033"}} +{"text":"oooh avocado","meta":{"section":"Cooking","utc":"1366411931"}} +{"text":"I really like the Frito Lay Bean Dip recipe. Tastes authentic to me.","meta":{"section":"Cooking","utc":1557338896}} +{"text":"Have a small child do it.","meta":{"section":"Cooking","utc":1466644905}} +{"text":"I never serve anything that requires a steak knife. That is the best solution, in my opinion. That does not mean I don't make steak! I make steak regularly. But the chef should slice up the meat and arrange it nicely so that it looks pleasing, and doesn't require a steak knife. (And the meat should be cooked so that it is tender enough that a regular knife will be sufficient to make smaller pieces as needed.)","meta":{"section":"Cooking","utc":"1442932538"}} +{"text":"id say probably more the east coast, I live in central canada.. a big influence around where I live is german, ukranian, stuff like that","meta":{"section":"Cooking","utc":"1410795604"}} +{"text":"I had a set I used daily for 2 years and they never warped. I even left a pan on stove while it was on and it didn't warp. Dumb me left it on the burner for about 30-35min before turning it off.","meta":{"section":"Cooking","utc":1457305607}} +{"text":"A bit of fat every now and then is perfectly fine in a healthy diet. Most people are obese because of too much sugar and carbs. I'm not saying do keto, btw. Keto fucks up your metabolism and no doctor worth his degree will recommend it.","meta":{"section":"Cooking","utc":1552217316}} +{"text":"No. I microwave the least amount possible. I just find good doesn't taste nearly as good","meta":{"section":"Cooking","utc":1557023990}} +{"text":"Me too!","meta":{"section":"Cooking","utc":"1442674470"}} +{"text":"I guess I should say compared to 99% of them on the market.","meta":{"section":"Cooking","utc":1500919876}} +{"text":"I worked in a food truck with six of them, but we had commercial irons that cranked them out all day.","meta":{"section":"Cooking","utc":"1429295391"}} +{"text":"Allrecipes.com has meal planner menus. You might find that helpful. I would also maybe suggest the boxed meals where you \"just add meat\". They have ones using whole chicken breasts, so not just Hamburger Helper. Now I don't think this stuff is the greatest at all, but maybe can you give you an idea of flavors you like, and you can start making those things from scratch.","meta":{"section":"Cooking","utc":"1358277775"}} +{"text":"if you are really into knives and sharpening you ought to pay a visit to the www.kitchenknifeforums.com .There are a lot of very knowledgeable people hanging out, from professional sharpeners and knifemakers to people like Jon Broida who runs Japanese Knife Imports.","meta":{"section":"Cooking","utc":1561798459}} +{"text":"Your dough was too wet. You need to work more flour into your dough after you let it rest.","meta":{"section":"Cooking","utc":1535911823}} +{"text":"I asked this question on reddit recently. Summing up the helpful replies: 1. Olive oil (non extra-virgin) still has a reasonably high smoke point, and many things don't cook that hot. So for (say) deep frying, or hot wok-frying stir fry, reach for the vegetable/canola/peanut oil; but your average sautee or roasted vegetables or whatnot, olive oil is fine. 2. Extra-virgin olive oil DOES have a low smoke point, and should mainly not be used in heat applications. 3. (This I had to realize myself) If you put something in the oven at 400, it doesn't mean everything within that oven gets to 400 degrees. The oil drizzled on top of your pizza, or cooking your roasted whatever, isn't that hot. It's frequently still below the olive oil smoke point.","meta":{"section":"Cooking","utc":1465280686}} +{"text":"Before it was cool!","meta":{"section":"Cooking","utc":"1374789724"}} +{"text":"fun fact: russian dressing (originally) was something we invented to make fun of how poor communists were, that they mixed mayo with ketchup because they couldn't afford real salad dressing.","meta":{"section":"Cooking","utc":"1412830765"}} +{"text":"Great, thanks! That's one Christmas present down on my list :D","meta":{"section":"Cooking","utc":1541457319}} +{"text":"Np :) I need to get her stuff translated, properly measured and written up, but it tends to be a bit of work lol. She was barely literate tbh, so the spelling is horrible.","meta":{"section":"Cooking","utc":1543013518}} +{"text":"Virginia: Brunswick Stew","meta":{"section":"Cooking","utc":1563851002}} +{"text":"Yepppp, and what's difficult is that my palate is a lot more sensitive than my husband's, so I'll be asking for that constructive criticism and he's like \"it's good! I like it!\" And I'm like \"does it need a little more acid? More salt? What do you think?\" And he's going \"I like it! I dunno!\" I mean, I know (or at least I'm pretty damn sure) he's telling me what he truly believes, but it's difficult to know if I'm up to my own high standards, especially after I've been cooking for 40 minutes and my palate/brain feels numb from tasting the same dish over and over and over. Thankfully he's getting better at knowing what a dish needs so that I can get his POV.","meta":{"section":"Cooking","utc":1547957595}} +{"text":"Ahh, did she cut on her Silpat?","meta":{"section":"Cooking","utc":"1399905367"}} +{"text":"If you are in the UK they ate yum yums, you know, those things you can literally buy in any shop/bakery in the land","meta":{"section":"Cooking","utc":"1412713337"}} +{"text":"In the USA, yes. For some reason \"Vitamin D\" is synonymous with full-fat (which is about 4%). This particular specimen looks like 3% fat. Holy shit the American labels are hard to decipher.","meta":{"section":"Cooking","utc":1563998496}} +{"text":"Pure Red Chile powder","meta":{"section":"Cooking","utc":1525288681}} +{"text":"In which case it absolutely does","meta":{"section":"Cooking","utc":1501159040}} +{"text":"I cut it in half, put the mashed potatoes in the middle, and drench it all in gravy.","meta":{"section":"Cooking","utc":1517262105}} +{"text":"I'd rather just split it up into individual burgers because it's no doubt tastier that way.","meta":{"section":"Cooking","utc":"1345229513"}} +{"text":"You could add a starch to help stabilise it - a small quantity of cornstarch or potato starch would work well, but for pasta sauces, adding some of the starchy pasta water is often a good solution","meta":{"section":"Cooking","utc":1460043097}} +{"text":"I\u2019ve never understood the Brits and their love of peas? Can someone explain this? Literally every British cooking show includes peas, from the high to the low end of meals they pair it with peas??","meta":{"section":"Cooking","utc":1554202113}} +{"text":"supposedly green \"bio\" ceramic non-sticks are non-toxic, even when heated to high temps. Sur La Table carries a newer line of Green Pans embedded with Diamond dust whose coating supposedly outlasts typical teflon-type plastics. It's only been on the market a couple yrs so the results are inconclusive.","meta":{"section":"Cooking","utc":1495212987}} +{"text":"Holy crap that sounds good! Have you ever tried chorizo? I have chorizo in my fridge and now I'm curious.","meta":{"section":"Cooking","utc":1457049254}} +{"text":"A food processor would probably work well too as it would slice it vs ripping it apart. A food mill would work if you think youd be able to get the consistency you want on a box grater.","meta":{"section":"Cooking","utc":1561995593}} +{"text":"https://snapguide.com/supplies/mint/ http://allrecipes.com/recipes/1069/ingredients/herbs-and-spices/herbs/mint/ http://www.cookinglight.com/food/in-season/cooking-with-mint","meta":{"section":"Cooking","utc":1499656765}} +{"text":"I used to feel that way until I choked on bacon at my buddies bachelor party. Now I can\u2019t stomach it, and only like crispy bacon","meta":{"section":"Cooking","utc":1545885678}} +{"text":"Oh, I see. Yes, it's totally possible although the texture could end up being more dense for certain recipes.","meta":{"section":"Cooking","utc":1510684130}} +{"text":"There are ways to save space with spices. http://mobile.walmart.com/ip/Coghlan-s-Multi-Spice-Shaker/21141462","meta":{"section":"Cooking","utc":"1428931221"}} +{"text":"First off, I'd like to mention that there is an entire sub dedicated to chili - /r/chiliconcarne Secondly, I'd invite you to check out my recipe. It's a one pot dish, and packs a ton of flavor. I made a pot of this over the weekend, the total bill was about $13. So far, my wife and I have had about 3 meals out of it, and there's still plenty left. The only spice I use, is a good quality chili powder. The one I normally use contains ancho chile, cumin, garlic, mexican oregano, and cayenne, and is about even with medium salsa on the heat scale. Hope this helps!","meta":{"section":"Cooking","utc":"1382499146"}} +{"text":"Cucumber cups are what OP's recipe calls for. I like to use taller cucumber cups to serve chilled gazpacho.","meta":{"section":"Cooking","utc":"1344392675"}} +{"text":"Cook it less time. Get to know your oven. They are notoriously finicky when it comes to temperature swings.","meta":{"section":"Cooking","utc":1472087060}} +{"text":"Oh hey my wife and I sought out someone who could do our design without fondant for expressly this reason - the design took an imperceptible hit while the flavor hit top notes. So worth.","meta":{"section":"Cooking","utc":1544953776}} +{"text":">Correct...Texan here...if you\u2019re eating something on a flour tortilla...it\u2019s Tex-Mex. *Laughs in Sonoran* Flour tortillas have been a thing in Northern Mexico for like 400 years. > and not as much cheese, if any. Maybe not as much cheddar, but there's definitely plenty of cheese in Mexican cuisine.","meta":{"section":"Cooking","utc":1549815551}} +{"text":"Heston Blumenthal does wonderful infotainment, but in the end has very little impact on what I actually do in the kitchen.","meta":{"section":"Cooking","utc":1516660717}} +{"text":"I didn't read the captions when I first went through the pictures, so I thought the one of your face was a \"look at how high I was while making this\" picture, made me burst out laughing :) soup looks delicious though, I'll definitely be trying this out soon","meta":{"section":"Cooking","utc":"1393384220"}} +{"text":"Some thoughts: Buttermilk and melted butter step up any pancake mix. In addition, consider going a savory route--scallions and cheddar make for great pancake additions. However, consider making your own mix at home in bulk and using that. I like to use buckwheat flour, that works really well. You can also make cornmeal pancakes and fold corn and jalapenos into them--damn tasty.","meta":{"section":"Cooking","utc":1502135521}} +{"text":"You're replying to someone who didn't use the word organic once","meta":{"section":"Cooking","utc":1533494793}} +{"text":"The texture is almost like a custard as opposed to the firmer scrambled eggs you're probably used to. Personally, I'm not a huge fan, but it's all just a matter of preference.","meta":{"section":"Cooking","utc":"1339003000"}} +{"text":"Ginger milk tea! Boiled ginger with lots of Chinese black sugar/brown sugar and creamer/milk.","meta":{"section":"Cooking","utc":1453652739}} +{"text":"You don't even need an immersion circulator or a vacuum sealer. For a 1 hour water bath a beer cooler, thermometer and Ziploc bag should do the trick. http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html","meta":{"section":"Cooking","utc":"1403417158"}} +{"text":"Bigger isn't always better, especially in the case of a saute pan. Assuming you're cooking at home, your stove only outputs so much energy and in a certain area. So if you have a huge pan, only the very middle is going to be heated.","meta":{"section":"Cooking","utc":1532311262}} +{"text":"I think you are drastically underestimating how much food is required to feed 200. And how much equipment you need to prepare and serve 200 Good luck","meta":{"section":"Cooking","utc":1456188414}} +{"text":"Lots of great advice here. Do you have a thermometer in your oven to make sure it's cooking at the correct temperature? I had this problem for years with just about everything and my oven was cycling incorrectly. It didn't matter what I did to the recipe. Outside of that, adding a little buttermilk or cream of tartar to decrease the pH might reduce your browning a bit so you can cook them long enough to get done without burning. Also, just turning the temperature down about 25 degrees (f) and/or adjusting your rack position also might help. If you're browning to much on top, move it down, and vice versa. Last, make sure the muffins don't cool in a way that will cause them to steam. So not in their tins or wrapped in any way. A rack is best. This way the excess moisture can evaporate off the outside. Edit: After rereading this, I can't tell what you currently are experiencing. You want browning, but not burnt. So I read that as you currently are getting them too brown before the inside is done and you're trying to balance the inside and outside cooking, so that's what my advice is based on. Not sure if that's what you want.","meta":{"section":"Cooking","utc":"1375083583"}} +{"text":"Agreed - I have one of each and there is no difference in practice.","meta":{"section":"Cooking","utc":"1439580668"}} +{"text":"It's too low temp, and the reason his pan came out sticky was because those instructions leave's too much oil on the pan. Nothing wrong with using crisco, but you need to make sure you wipe it off after applying so the layer is thin and the oven should be at least 450, preferably 550.","meta":{"section":"Cooking","utc":1452208370}} +{"text":"Ha, the sausage guy is quite the weirdo, eh?","meta":{"section":"Cooking","utc":1476563109}} +{"text":"The reason that pasta in cold water sticks is because the starch on the outside of the noodles have a chance to fuse together before they cook and become solid. Stirring the first minute in boiling water gives the starch on each noodle the chance to cook before being allowed to fuse together with the other noodles. If started in cold water, one would have to stir until the water was boiling to prevent sticking. However, this will develop the glutens in the starch from over working and make the pasta sticky and gummy textured. Always start pasta in boiling water. Always.","meta":{"section":"Cooking","utc":"1341522584"}} +{"text":"You, sir, are a genius.","meta":{"section":"Cooking","utc":1486967051}} +{"text":"I've got a gold for you if you procure that photo. Just reply when you've got it.","meta":{"section":"Cooking","utc":1560232017}} +{"text":"Oh man I love fish sauce. Once I didn't have it and i used the oil from a can of \"Fried dace with black beans\" it comes in an oval shaped can with a yellow and red label at the Asian grocery store. The stuff in the can that's not oil is great too.","meta":{"section":"Cooking","utc":"1403798107"}} +{"text":"Totally different cravings for me. Ramen is hearty and filling and just overall an indulgent experience. Pho is light and full of taste, and amazing for a cheap lunch","meta":{"section":"Cooking","utc":1531202647}} +{"text":"I have this set and love it. The other pieces I use are my Cast Iron when I'm feeling particularly steak-y (tho steak on Stainless Steel is delicious as hell and there's just as much benefit to a steak done on Stainless as on Cast Iron, tho they're different benefits), my TFAL nonstick, and my crock pot.","meta":{"section":"Cooking","utc":"1436885736"}} +{"text":"Thank you!","meta":{"section":"Cooking","utc":1531674013}} +{"text":"With our without fat? I do with fat all the time, never tried without fat but I don't anticipate an issue. The thing to remember is that they WILL stick at first but once the bottom solidifies it won't stick and you'll be able to flip it without any trouble.","meta":{"section":"Cooking","utc":"1343159779"}} +{"text":"I buy a store brand loaf of whole wheat bread that costs about $1.70. I don't think it would be a significant savings for my family to bake all of our bread. I'm looking at bread consumption rather than just one loaf compared to one loaf though. When I bake bread for my (not obese) family the loaf is gone in a day. When I buy a loaf of bread it lasts at least a week. So I would need to bake a lot more bread to have bread in my home daily. I bake bread and rolls to go with specific dishes or because I feel like having it. A $5 bag of the cheapest white flour is $1.69 for me. If I have to use it up and other ingredients and my time to bake and clean up after to make 6 or so loaves of bread a week it does not seem so economical. If you barely eat any bread then baking a loaf occasionally could cost you less than buying a similar loaf at the store.","meta":{"section":"Cooking","utc":1549726082}} +{"text":"Are you kidding me? It's a liquid in a glass bottle. Horribly expensive to ship.","meta":{"section":"Cooking","utc":"1440382736"}} +{"text":"Humans supposedly taste like pork, so sage?","meta":{"section":"Cooking","utc":1532539307}} +{"text":"That was honestly beautiful. It's such a great insight. Thank you.","meta":{"section":"Cooking","utc":1510844023}} +{"text":"It's an *east coast* Canadian sauce. I've never seen donair sauce anywhere west of NB. Not counting the one restaurant in Fort Mac that makes donairs for displaced maritimers.","meta":{"section":"Cooking","utc":1495377295}} +{"text":"I'm always so confused by who buys this crap. Unless I'm peeling a giant amount of garlic quite often I'd rather just use a knife and not have to wash and store more utensils.","meta":{"section":"Cooking","utc":1457027560}} +{"text":"I'll be sure you give it a look, thanks :)","meta":{"section":"Cooking","utc":1492783383}} +{"text":"I love all the bellavitano! There is nothing like those little crunchy crystals!","meta":{"section":"Cooking","utc":1561383212}} +{"text":"Emulsion is basically mixture of oil and water. So any liquid fats with any acid will do.","meta":{"section":"Cooking","utc":"1439680463"}} +{"text":"Pfft, try nuking from orbit.","meta":{"section":"Cooking","utc":1540680966}} +{"text":"http://www.food.com/recipe/ice-cubes-420398 my favorite read whenver I think about recipe comments","meta":{"section":"Cooking","utc":"1439310889"}} +{"text":"There are several places in the UP that do ship - This is but one: http://www.pasty.com/order.html","meta":{"section":"Cooking","utc":"1401561307"}} +{"text":"bud light is the best light beer when you're thirty. Light and watery","meta":{"section":"Cooking","utc":1475627880}} +{"text":"I think you don't if you're being strictly traditional, but I always saut\u00e9 some finely chopped onion and garlic, deglaze with white wine, and add to my sauce. It adds some acidity and complexity and personally, I think a glug of decent wine is super beneficial to an awful lot of dishes.","meta":{"section":"Cooking","utc":1504927525}} +{"text":"I would suggest to make stock to practice knife cuts and there really isn\u2019t a substitute for fresh home made stock. Coq au vin uses different techniques like braising, searing, deglazing but isn\u2019t done in a pan but rather in a Dutch oven. Maybe a nice steak au poivre?","meta":{"section":"Cooking","utc":1551506904}} +{"text":"Lobster in mac and cheese. Total blasphemy.","meta":{"section":"Cooking","utc":1520468374}} +{"text":"That as a home cook I can't get the exact recipe results that professionals do with professional tools and ovens and expensive hard to find ingredients. So no use trying for an exact replica. Do the best you can and be proud of it when it comes out great.","meta":{"section":"Cooking","utc":1562696372}} +{"text":"Just be careful to not throw straight frozen patties on a blazing hot grill. It's a recipe for blackened beef with raw centers.","meta":{"section":"Cooking","utc":"1434055437"}} +{"text":"I would like to clarify I am Canadian. I've just always used the word mince when it comes to ground meat, not sure why. And yes, I should of mentioned what people usually make is in fact meatloaf. I also agree with you to not let it sit with seasoning too long. I don't normally do this, but I was trying to make an easy tip for the more beginner cooks out there. It's a great way for people who are not kitchen savvy to make uniform patties. I do like you, season 5-10 mins before but instead of rolling it into logs, I like to shape mine in ring molds. I cook professionally so I can fly through this step but someone who is more slow might find the log method easier. Meh, like you said, to each their own. Thanks for agreeing with me though, nice to see that people agree with me and I am not the only one who doesn't like meatloaf in my burger.","meta":{"section":"Cooking","utc":"1407434764"}} +{"text":"I don't think it's the wrong place to ask. Pots/Pans/Knives regardless, I highly recommend washing by hand. Never put them in the dish washer, unless it's the sanitize cycle without detergent. Knives on the other hand, never go in the dishwasher... period. I really like the Scotch Brite Dobie pads, they do an excellent job without scratching. Depending on your knives, you may require additional cleaning agents. Higher carbon blades may require special oil to prevent staining/rusting.","meta":{"section":"Cooking","utc":"1442261760"}} +{"text":"Water bath preserving, if you're into that.","meta":{"section":"Cooking","utc":"1359747125"}} +{"text":"Hi! Just reminding you that I would like to see some info about the Bernie brothers as your comment stated.","meta":{"section":"Cooking","utc":1538420633}} +{"text":"Wait a day and it will taste better. \"Stews\" always taste better after a day in the fridge after the flavors co-mingle more. Add some anchovies or anchovy paste and simmer for another few hours. You won't taste the fish and it gives it great depth of flavor. Add some crumbled hot Italian sausage and simmer. Validate that you didn't underspice (Oregano, Parsely, Basil, etc).","meta":{"section":"Cooking","utc":"1357872686"}} +{"text":"My mom did the exact same stuff with me but had me at the stove earlier than six. I think I was around three when she would pull up a chair next to the stove and let me make pancakes with her. She would put them on the griddle and I would help flip them. Around 6 I started making my own scrambled eggs. I asked her fairly recently if she was ever nervous about me being by the stove. She told me she knew that if she said not to do something (like touch the hot stove) then I'd trust her, so it never scared her to let me do it. I still love cooking today, especially with her. I'd say it's never too early to start and breakfast and baking are the two easiest and most fun things to introduce.","meta":{"section":"Cooking","utc":1455282544}} +{"text":"Displaying your charcuterie platter.","meta":{"section":"Cooking","utc":1459248855}} +{"text":"Portillos is king","meta":{"section":"Cooking","utc":1471179261}} +{"text":"Thank you. TIL.","meta":{"section":"Cooking","utc":1549328066}} +{"text":"Filling made with mashed potatoes and jalape\u00f1o cheddar cheese. After boiling, they are saut\u00e9ed in butter with finely chopped onions!","meta":{"section":"Cooking","utc":1538869963}} +{"text":"Putting them in the end of a stew is more likely to have them overcook than it is to have them in a stew from the beginning, which is the literal point of a stew. Long slow cooking.","meta":{"section":"Cooking","utc":1549991533}} +{"text":"Not that hard to find....NJGarlic.com","meta":{"section":"Cooking","utc":1563616817}} +{"text":"You should have halved the size of pot too. The depth of rice looks to be like a quarter inch there.","meta":{"section":"Cooking","utc":1557188418}} +{"text":"Yep This. I would cut them into single serving sizes and saran wrap and then ziplock bag it. Thaw it out when you want to eat it again","meta":{"section":"Cooking","utc":"1425271113"}} +{"text":"Agreed. Either way, additional fats mean crusty brown goodness on ham steak.","meta":{"section":"Cooking","utc":1454892904}} +{"text":"All that's missing is bourbon","meta":{"section":"Cooking","utc":1538438153}} +{"text":"Same here salmon patties and Mac and cheese. I still love it.","meta":{"section":"Cooking","utc":1541281194}} +{"text":"Aight. I\u2019ll stop","meta":{"section":"Cooking","utc":1553520012}} +{"text":"which one is used in gyros? the greek or italian?","meta":{"section":"Cooking","utc":1506951734}} +{"text":"Oh my that looks delicious! What is the crust on the tuna? Black and white sesame seeds?","meta":{"section":"Cooking","utc":"1369009927"}} +{"text":"When my old pup needed to take meds I would wrap his meds in cheese.","meta":{"section":"Cooking","utc":1488042343}} +{"text":"Yesssssss. I can cook pretty well, but I hate doing it. My brain is like \"feed me but no cooking\" Even simple things like eggs and toast. I'm too lazy for it.","meta":{"section":"Cooking","utc":1506026990}} +{"text":"Shrimp Creole","meta":{"section":"Cooking","utc":1471969210}} +{"text":"Great series!","meta":{"section":"Cooking","utc":"1420601461"}} +{"text":"I sometimes make a braised beef with a shot or so of espresso. Uses a rich red wine like Bordeaux, beef stock, and tomato paste. Rest is pretty standard braise aromatics. Adds a richness and dark color to it.","meta":{"section":"Cooking","utc":1549658547}} +{"text":"Awesome, thank you. So many great thoughts and pieces of advice. Looking back I think I was just working too slowly. All the great support in here has really raised my spirits on the whole topic.","meta":{"section":"Cooking","utc":1541869903}} +{"text":"A lot of my favorite original recipes are ones that I came up with when I was still in school, because they loved buying rare/obscure ingredients for us. One that I'm really proud of: empanadas filled with quail meat, spinach, goat cheese, and figs; balsamic reduction drizzled on top.","meta":{"section":"Cooking","utc":1457376912}} +{"text":"It's awesome! I use Dr.Pepper though. You can also use coke or pepsi, whatever soda you prefer.","meta":{"section":"Cooking","utc":"1340559300"}} +{"text":"Sounds great. For the chili, are both the cumin and chili powder minimum essential or one or the other? Also, does it work better on the stove than a crockpot? Thanks","meta":{"section":"Cooking","utc":"1383275321"}} +{"text":"Oh, and my favorite to buy is a variety called music garlic. All of the cloves are nice size - some of them huge.","meta":{"section":"Cooking","utc":1535586444}} +{"text":"Sounds about right. Source: Californian","meta":{"section":"Cooking","utc":1557555446}} +{"text":"If I don't want something overly fishy tasting, I do Onion Soup Mix on my salmon. You could also try cooking it in parchment paper. I like putting the fish on top of some thin sliced potatoes, and then topping it with some salt, pepper, lemon, capers, and olive oil. Otherwise, I do some garlic, lemon, salt, and pepper on the salmon. I leave the skin on, and get the skin nice and crispy. It could also be the cut? The center of the salmon is pretty thick. You could try smaller thinner fillets?","meta":{"section":"Cooking","utc":1463161898}} +{"text":"That sounds good, actually. I also love those oil-packed artichokes. Might want to chop them up a bit, they're in prettty big pieces for dip. I save the oil and use in salads, BTW.","meta":{"section":"Cooking","utc":1488618433}} +{"text":"Sounds like a blast, wish you were my neighbor! Sounds like you have the traditional food taken care of. Last year I made rice krispie treats out of lucky charms, a good finger food dessert.","meta":{"section":"Cooking","utc":"1394158205"}} +{"text":"Curry is super easy. Buy some curry paste. 3oz of curry paste 1 can of coconut milk 2 lbs of chicken thigh meat 1 onion 2 cloves garlic 1 bay leaf 1 potato 1 can lentil soup (optional, but recommended) 1 carrot 2 stalks celery Low and slow for 8 hours. Serve over rice.","meta":{"section":"Cooking","utc":"1435618421"}} +{"text":"Ohio: take some american cheese, bread it, fry it (dont skimp on the butter), then cover that in american cheese and bread crumbs, and fry it again (again, HEAVY on the butter). Then take some white bread buns, toast it, spread some butter on there and a nice slice of american cheese. Stick the twice fried cheese in between the toasted buns and you got yourself a bit of ohio eatin right there","meta":{"section":"Cooking","utc":1563815698}} +{"text":"Right?! I went to school in LA and anytime I brought up Redding or the surrounding area, all I got were confused looks lol It shouldn't irke me, but everytime I hear northern California as being the bay area, I think to myself \"Well shit. That's still a 3.5 hour drive south\". Like, where's the love? Hahaha","meta":{"section":"Cooking","utc":1563834591}} +{"text":"This was the main advantage I saw to the Sous Vide Supreme rather than something like an Anova. The SVS sits on my bench full time, and we use it 4-5 times a week. We tend to eat out 1-2 times a week, and occasionally we will just microwave a frozen meal if we get to dinnertime and haven't had time to think about it. I've had it about 8 months and we moved house 6 months ago - I haven't cooked red meat, poultry, salmon or a few other things any other way since we moved. We like the short cooked stuff, but we also do batches of longer stuff. We've been having pork belly and confit duck on random evenings when the mood strikes. We always have vac sealed bags of meat in the freezer (some cooked, some raw) and just drop them in daily.","meta":{"section":"Cooking","utc":"1415251047"}} +{"text":"the video is very asmr","meta":{"section":"Cooking","utc":"1344852566"}} +{"text":"Bacon fat, butter, sriacha, onion and garlic powder all melted together with more salt. So good. So, so good.","meta":{"section":"Cooking","utc":"1423718567"}} +{"text":"I can't wash and dry it in the sink like a normal dish?","meta":{"section":"Cooking","utc":"1356473940"}} +{"text":"Check out this serious eats article about making hard cooked eggs. Toward the bottom there is some talk (not very positive) about oven eggs. FWIW I used the recipe in that article found here the other day and it worked brilliantly.","meta":{"section":"Cooking","utc":"1400867042"}} +{"text":"Nope, leave the cover off when sweating, the idea is to draw out and evaporate some of the moisture.","meta":{"section":"Cooking","utc":1506722848}} +{"text":"Oh, you put nuts in a dessert? Congratulations, you just ruined it. And made life a colossal pain in the ass for people with nut allergies or people like me who get sick from them. Every dessert I eat that I didn't specifically make I have to give the death stare to see if some dingus hid nuts in it.","meta":{"section":"Cooking","utc":1535555966}} +{"text":"I think Kikkoman is one of the best tasting soy sauces. I know it's mass produced, but I honestly think it's great, having tried many of the more expensive alternatives.","meta":{"section":"Cooking","utc":1514725492}} +{"text":"If you want something more formal then Escoffier: the complete guide to the art of modern cookery 1st published in 1903 pretty much became the standard for restaurant cuisine in France","meta":{"section":"Cooking","utc":1532691587}} +{"text":">you people","meta":{"section":"Cooking","utc":1549866903}} +{"text":"Here in Mexico some people sell tacos in just a tent set up with a cooler and a basket; and if you need it to be mobile you can put it all in a tricylcle, those are popular in the morning for the people commuting to work. The downside is that you can only sell already made tacos, that and the prepping time since you need to have all ready before office hours or lunch time. If you want to sell something cooked on the spot you will need at least a cart, although a better option would be to have small kitchen inside a caravan Other than that, I just hope you live outside the US, since most people here have stated that they find that kind of small street business sketchy and wouldn't eat in that place, also, city permits and whatnot would make a big obstacle too.","meta":{"section":"Cooking","utc":1464809568}} +{"text":"Sriracha cheese sauce sounds good.","meta":{"section":"Cooking","utc":"1403555604"}} +{"text":"Was scrolling down to see if anyone already said this. I'd recommend this as well. It is really amazing at some things and good at a lot of other ones, in a similar way to an instant pot. But it's more fancy and less about shortcuts. So while your brother could use either, this one will more appeal to his love of extravagant cooking and won't seem just like a 'shortcut machine.' It's also smaller and easier to store. I have a small instant pot, a bigger breville electric pressure cooker, and an Anova. They're all great. But I'd have been happiest getting the Anova out of the blue as a gift. Two or three years ago at my last home, I wouldn't have even had room to store one of the pressure cookers in my smaller kitchen if someone gifted it to me.","meta":{"section":"Cooking","utc":1543009416}} +{"text":"If it says \"ultra-pasteurized\", which is probably does, it would probably be okay. I'd probably pour a little into a glass and smell/taste just to make sure. Heck, do that the day before Christmas Eve, then you know you're good.","meta":{"section":"Cooking","utc":1450469340}} +{"text":"This looks absolutely AMAZING and like many Risotto dishes that the restaurant I work at serves. And for me, this can easily be made vegetarian by eliminating the shrimp and subbing vegetable broth. Thanks!!","meta":{"section":"Cooking","utc":"1346335887"}} +{"text":"Grew up in Northern California (SF Bay Area), we did that there.","meta":{"section":"Cooking","utc":"1330567831"}} +{"text":"Seeing there were videos was a very pleasant surprise. This is a fantastic site.","meta":{"section":"Cooking","utc":1527347963}} +{"text":"Ahhh Shepards pie is a great idea! I plan on roasting and portioning the chicken tonight! Multiple people are mentioning stock so I might have to do that. I haven't made one before, but I'm going to look up a recipe and give it a go! Any recipe you would suggest in particular or just youtube it?","meta":{"section":"Cooking","utc":1494125265}} +{"text":"It was really popular in the UK until myxomatosis popped up. Rare these days.","meta":{"section":"Cooking","utc":1562953719}} +{"text":"Hmm so, I'm a certified food safety manager and a professionally trained chef and nowhere that serves their eggs, as eggs, keep them out of refrigeration. A bakery may bring their eggs up to room temperature before using them. A restaurant may bring their eggs out for service. But nowhere I've ever worked, ever schooled, or consulted had their eggs out in a hall and left them there. I agree that they may stay out of refrigeration a while longer than people think, but eggs go into the walk-ins. That said, 2 hours isn't gonna kill anyone, but I'm writing this so that people don't get the mistaken impression that it's okay to just leave them out. Fresh eggs from a chicken coop are a different story, altogether.","meta":{"section":"Cooking","utc":1556215318}} +{"text":"Put garlic in a mortar and pestle add some salt. Grind it into a smooth paste. Dribble in olive oil as you whisk the pestle around the bowl. Stop only when the sound it makes is reminiscent of making sloppy sweaty love in an alley in Barcelona. Power through the pain in ya arms. It\u2019s worth it. It takes about 20-30 minutes.","meta":{"section":"Cooking","utc":1549676021}} +{"text":"Philadelphia?","meta":{"section":"Cooking","utc":"1415968077"}} +{"text":"Definitely agree people push limits, hence my original comment on what makes a good public health message. The thing with fetal alcohol syndrome is that it has very clear presentation, such that there isn't really grey area on what caused the problem. Or at least that's how I've come to understand it. In any case, I'm a dude so it doesn't concern me directly. I suppose my main concern would be avoiding any situation where I'm expexpected to teatotal in solidarity with anyone.","meta":{"section":"Cooking","utc":"1422479628"}} +{"text":"Here's a good recipe for orange glazed chicken wings (courtesy of Alton Brown; his show \"Good Eats\" can teach you volumes): http://www.foodnetwork.com/recipes/alton-brown/orange-glazed-chicken-wings-recipe.html As for sauce, there are many different techniques. I'd recommend getting familiar with the 5 French \"mother\" sauces that form the basis for most sauces out there. http://stellaculinary.com/blog/five-french-mother-sauces-mother-all-resources","meta":{"section":"Cooking","utc":"1417285054"}} +{"text":"If you are making your own dough, I suggest you use a lower hydration level to get a stiffer, lower gluten dough. It will help in getting the texture right.","meta":{"section":"Cooking","utc":1506620511}} +{"text":"An awful dirty realist.","meta":{"section":"Cooking","utc":1501259241}} +{"text":"\"The Food Lab\" by J. Kenji Lopez-Alt \"The Science of Good Cooking\" America's Test Kitchen","meta":{"section":"Cooking","utc":1552443576}} +{"text":"Cilantro and avocado in everything.","meta":{"section":"Cooking","utc":1522449144}} +{"text":"There may be a difference between fridge temps at home and commercial fridges? (which are probably held at much more consistent temps) But instead of worrying about it, portion it into bags and freeze instead. Only keep out what you plan to cook up in the next couple of days. That way it doesn't matter if you don't use it up for a month, 2 months etc, usually meat can be thawed overnight so there isn't a lot to gain from keeping it all in the fridge and trying to use it asap.","meta":{"section":"Cooking","utc":1552814729}} +{"text":"Ouch hahaha","meta":{"section":"Cooking","utc":"1347074328"}} +{"text":"Thank you for your reply.","meta":{"section":"Cooking","utc":1506525292}} +{"text":"Well I found this one which looks pretty similar to the ole family recipe...","meta":{"section":"Cooking","utc":"1384991666"}} +{"text":"Top it with a fried egg and you have one of my favorite meals. It's even better with a thick slice of sourdough!","meta":{"section":"Cooking","utc":"1423560398"}} +{"text":">They are fine for consumption but it can be harder to tell where the pieces are from and how to best prepare them. Some could be from cuts with more connective tissue that are great for stewing, braising and shredding while others could be more like steak which is good for a quick sear in a stir fry. &#x200B; That makes a lot of sense now, thanks!","meta":{"section":"Cooking","utc":1562313389}} +{"text":"I don't recommend using day old rice to be honest. Just do the rice the right way the first time and gently separate the grains and you'll be fine. No need to make the rice a day ahead of time and honestly undone that the texture is better.","meta":{"section":"Cooking","utc":"1376114347"}} +{"text":"I stopped stuffing cannelloni shells when I discovered my MIL made hers with crepes. So much easier to fill and you they never come out al dente. I have also used fresh pasta sheets, but then I make the sauce a little bit more watery so it cooks the pasta without being too dry. I used to get so frustrated when the tubes collaped or tore when stuffing them. And you can never go wrong with lots of fresh basil. I might have not been clear, rolling up is easier than trying to squeeze the filling in a tube.","meta":{"section":"Cooking","utc":"1347006098"}} +{"text":"Top round and London broil can make nice, inexpensive roasts, but be sure to select a recipe that is well reviewed and don't overcook. They are very lean and get tough fast.","meta":{"section":"Cooking","utc":"1447029581"}} +{"text":"I have not tried to bake falafel. But maybe there is a way to put them in the oven using a parchment sheet so they don't stick. Also, maybe you should check on them while cooking, turning them upside down to make sure they get brown in all sides. But I do not know how crispy and moist from the inside they can be. I can only discuss this possible way of baking them.","meta":{"section":"Cooking","utc":"1367259852"}} +{"text":"Today I saut\u00e9ed a bunch of spinach and mixed it with canned tuna and a fried egg. Was it the best thing I've ever eaten? No, but it was better and healthier than most TV dinner type stuff. Theres also the some really good boxed just add protein stuff. I try not to plug businesses/food products on this sub, but Jambalaya Girl boxed jambalaya is hands down one of the best boxed one pot meals I've ever tasted. You can get it on amazon, and its actually a small business based in New Orleans.","meta":{"section":"Cooking","utc":1549772075}} +{"text":"Coming back to family can't eat wheat my only real choice is to make my own :( I can otherwise buy puff pastry and absolutely would otherwise, or even canned cresent rolls over making my oen.","meta":{"section":"Cooking","utc":1546541169}} +{"text":"We make a pesto chicken sandwich at my house. Tenderize chicken breast 'til about 1/2\" thick (slice breasts in half horizontally first if they're huge). Salt & pepper chicken breasts, fry in olive oil (or grill w/out oil), spread some pesto on the chicken after the flip, top with shaved parmesan 'til melty. Slice ciabatta rolls into top & bottom halves & toast (hollow out top half 1st). Mix mayo & pesto in small bowl, spread generously on toasted rolls. * Bottom roll half * Chicken * Sliced tomato * Green leaf lettuce * Top roll half Yum.","meta":{"section":"Cooking","utc":1545968124}} +{"text":"This, plus you are serving prime rib? There is so much fat in prime rib, do you really need the bacon. Scallops are sweet and delicate. Bacon is so overpowering., you won\u2019t taste the scallops.","meta":{"section":"Cooking","utc":1544653608}} +{"text":"Literally... Google banana chips. Every second recipe uses an oven.","meta":{"section":"Cooking","utc":1521270592}} +{"text":"My Uncle roasts turkey wrapped in butter soaked muslin, it's open enough to brown through it but keeps the moisture in As Turkey goes its pretty good. Whats are your thoughts on using a rack for fowl?","meta":{"section":"Cooking","utc":"1360577596"}} +{"text":"I think Pacific Northwest + Japanese is a pretty natural combo that I wish I'd see further inland... PNW curing techniques pair so well with Japanese cuisine.","meta":{"section":"Cooking","utc":1534092084}} +{"text":"Tastes like nothing, yet still delicious.","meta":{"section":"Cooking","utc":"1365194584"}} +{"text":"Ok thanks","meta":{"section":"Cooking","utc":"1444411789"}} +{"text":"Corn","meta":{"section":"Cooking","utc":1563812467}} +{"text":"Do you have a link for this somewhere? I'm a little confused by why you have to take the jars out one at a time.","meta":{"section":"Cooking","utc":"1448692627"}} +{"text":"This times a million. 4 month\u2019s my roommate has had the same dingy sponge. Hardly use any soap. Hardly scrubs anything. Every dish has some leftover food or at least a nice greasy sheen after she\u2019s \u201cdone the dishes\u201d me and my lady wash everything before use unless we know 100% we cleaned it last.","meta":{"section":"Cooking","utc":1516586505}} +{"text":"Remove from heat once the outer edges start to congeal, stir and serve. Creamy almost snot consistency.","meta":{"section":"Cooking","utc":"1396794372"}} +{"text":"Just to put closure to this silly discussion: 1. List of countries by tomato production. India is 3rd in the world, after China and the US. Massive producer and consumer of tomatoes. 2. Map showing world tomato production. You can see that the main tomato growing regions in India are in the north, none in the south. Which goes to confirm the point I made: Indians eat a hell of a lot of tomatoes, and mostly in north India.","meta":{"section":"Cooking","utc":"1397939087"}} +{"text":"Na, i did follow exactly the instructions and it was definitely heating. Maybe because it was \" not so expensive\" wasn't it really good. I tried several kinds of food, from fresh fries to diepfries cheeseballs and it seems the heat would not go evenly everywhere.","meta":{"section":"Cooking","utc":1564436638}} +{"text":"I think monosodium glutamate has sodium in it.","meta":{"section":"Cooking","utc":1526748448}} +{"text":"You're screwed.","meta":{"section":"Cooking","utc":"1427903967"}} +{"text":"The tiny, fresh mozzarella balls = perfection in this kind of salad!","meta":{"section":"Cooking","utc":"1438577193"}} +{"text":"I really don't understand how that is possible. I've been buying crazy expensive stuff like Cipriani pasta ($9 for 9 ounces), the best olive oils and vinegars the stores carry, fruit like cherimoya and kiwano melon that cost over 5 bucks a piece, DO San Marzano tomatoes, prime meats, etc. Pretty sure my spending is less than OP's using top shelf ingredients and buying meats.","meta":{"section":"Cooking","utc":1541221759}} +{"text":"Yeah, mines off by 100@200, 75@350 , and 50@500.","meta":{"section":"Cooking","utc":"1331079632"}} +{"text":"I usually have some Kasseler Rippchen and kraut in the fridge from my local German butcher. Sear the pork in a cast iron, when it's mostly done, toss in the kraft to heat. Stuff keeps forever, only makes 1 dirty pan, and tastes amazing. Serve with white pepper and a little mustard.","meta":{"section":"Cooking","utc":1449261453}} +{"text":"Get some little potatoes and boil them until fork tender them cut them in half and throw them in a hot pan with a good amount of butter, some thyme, and a few unpeeled garlic cloves and move them around until they get a little brown. Salt and pepper that shit and you've got an amazing side to almost anything.","meta":{"section":"Cooking","utc":1534987212}} +{"text":"How did it take *days*?","meta":{"section":"Cooking","utc":"1371741204"}} +{"text":"Chili, fried rice, pasta, pad thai, roast chicken, roasted meat. All of these you can make a big batch of and eat on for a few days before cooking something new.","meta":{"section":"Cooking","utc":"1429401696"}} +{"text":"Let us know how it turns out! Good luck!","meta":{"section":"Cooking","utc":1546712367}} +{"text":"Bay is a herb that definitely looses its flavour over time sat in the cupboard. I find it\u2019s flavour comes across most strongly in white sauces and things like dauphinois potatos. added to stews and curries it adds fragrance but the flavour can get lost.","meta":{"section":"Cooking","utc":1543388675}} +{"text":"Minimal dry rub. Build a very hot, natural charcoal fire in your grill. Cook until done.","meta":{"section":"Cooking","utc":"1425441199"}} +{"text":"Ok that makes sense. Thanks.","meta":{"section":"Cooking","utc":1561556011}} +{"text":"My favorite cheese is a cheddar aged 12 years. Stuff is expensive as hell but it's delicious.","meta":{"section":"Cooking","utc":1562882348}} +{"text":"Any tips for removing the membrane easier? My problem was I was only removing bits at a time. I was expecting more of it to come off at once.","meta":{"section":"Cooking","utc":1548344490}} +{"text":"So, can I get quinoa flour at my local supermarket? Also, if I'm making it, will I need to add xanthan gum?","meta":{"section":"Cooking","utc":"1327183895"}} +{"text":"David Chang has been quite verbal in his belief that US Country Hams are vastly superior to Prosciutto, but that not many people realize this because it's usually sliced too thick and pan fried.","meta":{"section":"Cooking","utc":"1369401718"}} +{"text":"Toast, grape jelly and bacon. Open face.","meta":{"section":"Cooking","utc":1563889298}} +{"text":"Sweet potato fries.","meta":{"section":"Cooking","utc":1492094208}} +{"text":"Depends on my mood, I usually just plug my phone in to our radio & listen to Pandora. A lot of times it's reggae","meta":{"section":"Cooking","utc":"1374259905"}} +{"text":"My go-to is BBQ. Smoked pork shoulder or ribs. I usually throw some chicken wings on the smoker for appetizers too. Simple and cheap.","meta":{"section":"Cooking","utc":"1431453230"}} +{"text":"You're sick.","meta":{"section":"Cooking","utc":"1333474641"}} +{"text":"A cheap rice cooker is nice to have. It lets you do rice while thinking about other things.","meta":{"section":"Cooking","utc":1484792980}} +{"text":"Freezing stock is great.","meta":{"section":"Cooking","utc":1547420238}} +{"text":"Yogurt isn't fermented at all","meta":{"section":"Cooking","utc":"1333927483"}} +{"text":"Washington: smoke some weed and you'll come up with something.","meta":{"section":"Cooking","utc":1563844409}} +{"text":"Butter and parmesan cheese is a fantastic start. My personal recommendation is to make beurre noisette (\"brown butter\") by, er, browning the butter in a saucepan until turns golden. To this brown butter add your parmesan cheese, as well as some capers, lemon zest, black pepper, and parsley. That's it! Minimal effort required, but the end product is practically restaurant quality.","meta":{"section":"Cooking","utc":"1438863121"}} +{"text":"Bbq sauce","meta":{"section":"Cooking","utc":1543184192}} +{"text":"Oh man, I wrote that coming back from work. I cook at a bar, but sober me still gives it a thumbs up! Good luck.","meta":{"section":"Cooking","utc":1526307196}} +{"text":"do you make the tamales?","meta":{"section":"Cooking","utc":1544887118}} +{"text":"Even though some crude techniques for keeping food cold (such as Ice Houses/Caves) date back thousands of years), wide-spread commercial refrigeration wasn't really a thing until the mid 1800s. Proper home refrigeration didn't start to become widespread until the late 1920s. We haven't adapted that quickly. Besides, starting from frozen, it most likely took quite a while to completely thaw out. If the vac-pac isn't bulging, and it doesn't smell rancid, it will be fine.","meta":{"section":"Cooking","utc":"1373752197"}} +{"text":"Or stab him","meta":{"section":"Cooking","utc":1453727097}} +{"text":"I would buy already dried mushrooms, it's going to take you a long time to dry them yourself and there are some really great options available. However, they are a little spongy so I'm not sure how your would get it from dry shroom to powder.","meta":{"section":"Cooking","utc":1502361367}} +{"text":"I get 2 weeks easily.","meta":{"section":"Cooking","utc":1561989498}} +{"text":"I make mine with crushed garlic, chilli, lemon juice, sesame oil, light soy sauce and a stock cube. Just keep experimenting, it really makes it nice. And try fresh noodles instead of rice, to keep it interesting. Have fun!","meta":{"section":"Cooking","utc":"1369904454"}} +{"text":"Looks good enough to eat. I'll give this recipe a try. What do you season it with?","meta":{"section":"Cooking","utc":"1402764199"}} +{"text":"Pearl onions. The texture, the way they look (especially the ones in the glass jar), and the way they taste. Disgusting.","meta":{"section":"Cooking","utc":1554192074}} +{"text":"The first blanket that you linked does not have the same materials as the wikipedia article you put in this comment. Specifically, the additional insulation in the REI blanket makes it a better for retaining warmth. And if you read the bullet points of the wiki article it actually supports what I said: >The airtight foil reduces convection >Heat loss caused by evaporation of perspiration is reduced >To a limited extent the reflective surface inhibits losses caused by thermal radiation. Key word is limited. The thermal radiation produced by the body is extremely miniscule. It's the same with food. For there to be enough thermal radiation to be worth reflecting, the heat would already be high enough to turn any food into ash. Edit: After some more research, it seems that there's a roughly 1% difference between the dull side and the shiny side in certain cooking applications. It's up to you if you determine if this enough to affect how you use your foil. Edit 2: I'm not convinced of the PPT you linked since it seems like the tightness of the foil would be a bigger factor in heat transfer than the reflectivity of the foil. They could be right, but they haven't sufficiently controlled factors in their experiment.","meta":{"section":"Cooking","utc":1520151687}} +{"text":"knife honing steel","meta":{"section":"Cooking","utc":"1354066338"}} +{"text":"Thanks -- I'll try to scout and see if I can find them (haven't run across them before), seems like a reasonable substitute.","meta":{"section":"Cooking","utc":1489087541}} +{"text":"Less than a tablespoon but more than a teaspoon, I'd say. I add it in toward the end of cooking the aromatics, and kinda smoosh it around until it dissolves. You can always add more later though if you think it needs more.","meta":{"section":"Cooking","utc":"1446233822"}} +{"text":"Agree with m104 about going a la carte and getting cookware that fits your cooking style and kitchen space. Consider stainless steel cookware from All-Clad. It's durable, quality-made, and heats food evenly which is important for temperature sensitive foods like fish and vegetables.","meta":{"section":"Cooking","utc":"1392653743"}} +{"text":"I use a similar recipe, but I generally dregs in egg after I coat it with flour, then give it an extra coating of panko. Also you should try frying in Crisco instead of vegetable oil, I find it makes it much crunchier.","meta":{"section":"Cooking","utc":"1353592250"}} +{"text":"And it cooks more evenly and can do bigger batches (at least my oven & microwave). I just crinkle a big sheet of foil, smooth it out a bit, cook on that for 20 minutes (from cold start). Toss the foil, the pan's clean.","meta":{"section":"Cooking","utc":1467572215}} +{"text":"A jumbo freezer zip lock will hold most of a loaf of bread handily in the freezer. Keep most of your bread frozen, removing only a few days worth at a time; a folded square of waxed paper separating the segments makes them easy to separate the amount you want to thaw at one time. Keep your store packaging bread bag from the first loaf you use with this method, rotating through as you buy new loaves, to prevent crumbs remaining in your zip lock and picking up freezer odors. When you buy your second loaf, remove it from the bag, separate it into 2 or 3 day's worth of use parts with waxed paper, slide it into the \"old\" bag that you saved. except for the part you will use first, which you return to the new bag. Repeat as needed. Source: for one year of my life I lived alone as a widow who had raised kids and had kitchen skills and habits for feeding a dozen at a time. Sandwich bread was my second biggest challenge. Milk was the worst!","meta":{"section":"Cooking","utc":1552099044}} +{"text":"Sorry. Half in the bag now. I appreciate your position, now that I;m looking at it again. My problem is that when I cook something that everyone loves and I deal with a group of in laws (English people who, sorry for the sterotype, can't cook anything without boiling it to death) they always ask for \"the recipe\"...well, I don't have one, sorry. They look at me like I have two heads. Sorry for going off on you Tom.","meta":{"section":"Cooking","utc":"1381532600"}} +{"text":"More browning! I have no idea what you're cooking, but if it's like most kinds of protein you've GOTTA CRANK THE HEAT UP and get a nice deep sear on the outside. Maillard reaction alone adds heaps of complexity and flavor to a dish","meta":{"section":"Cooking","utc":1488658360}} +{"text":"Corn tortillas while making the dough","meta":{"section":"Cooking","utc":1535270191}} +{"text":"I'm trying to pare down -- hah -- to the bare essentials, so I've got one \"big\" knife: a chef knife. I've used santoku knives and they're great and all, but the chef knives feel more versatile and natural to me.","meta":{"section":"Cooking","utc":1494316624}} +{"text":"We have always had a bay tree and I use a ton of fresh leaves. When picked fresh, they are fruity and spicy. I have to be careful not to use too much as it can be overpowering.","meta":{"section":"Cooking","utc":1504988747}} +{"text":"Going to buy a duck now...","meta":{"section":"Cooking","utc":1483887192}} +{"text":"Next time, you need to use a ricer, and then pass them through a screen. The extreme blending is causing the starch to gum up. Without a ricer, you could maybe try a food grater?","meta":{"section":"Cooking","utc":"1423841634"}} +{"text":"Try smashing the thickest part down to the same thickness as the thin part with a meat mallet before seasoning. Then, if your heat control is good, you won't have to bake in the oven to get the breasts to 150 F because it will cook faster. Bonus extra fond because of greater surface area on the pan and they will seize less (especially if they're tempered before going into the pan).","meta":{"section":"Cooking","utc":1560972201}} +{"text":"The resistance of the pasta is what is likely messing up some of my technique here, I need to be able to have the pasta somewhat cooled after I take them out of the water so I can put a couple spoonfuls of filling in and then placed onto my tray for baking in the oven. That tidbit helps quite a bit, its a harder aspect to gauge when you're not dealing with single strands of pasta or any other kind of shape.","meta":{"section":"Cooking","utc":1561238256}} +{"text":"We had tapas, they used this as a garnish on a lot of dishes, savory and sweet.","meta":{"section":"Cooking","utc":1462487015}} +{"text":"Chicken breast strips cooked in honey panko with veggies and a bit of sauce on the side to dip with is very yummy. You can go light on the panko if you prefer. A beaten egg is healthy and helps the panko to adhere to the chicken better.","meta":{"section":"Cooking","utc":1523450802}} +{"text":"Crepes are eggy and can go either savory or sweet depending on the toppings/fillings. For bourbon syrup, gently warm some maple syrup, add bourbon to taste, maybe a pat of butter, pinch of salt.","meta":{"section":"Cooking","utc":1535991514}} +{"text":"I have no idea.","meta":{"section":"Cooking","utc":1542986064}} +{"text":"You can grate a raw beet into a salad. It's pretty good.","meta":{"section":"Cooking","utc":"1371003346"}} +{"text":"I only know it's almonds for sure, I started getting reactions a few months ago and slowly narrowed it down to that and coconut. I haven't been able to be tested for anything else yet. Would other nuts work? Would it change the taste?","meta":{"section":"Cooking","utc":1563513769}} +{"text":"Heres my favourite. On top of greens with a little red onion, halved grape tomatoes, salt and pepper and some shredded gruyere add a poached egg. Serve with a lemon wedge. Squeeze the lemon over the salad and toss - breaking open the yolk. Its delicious. Oh, also bacon cause its bacon!","meta":{"section":"Cooking","utc":"1409844227"}} +{"text":"Holup there cowboy. I also subscribe there, and I roasted some canned whole tomato and put it in my salsa last weekend with outstanding results.","meta":{"section":"Cooking","utc":1555054581}} +{"text":"Upvote on the dutch oven. I never had one in college, but I would have used the hell out of it. I'd definitely recommend it over a crock pot depending on how serious you are about cooking. I personally don't like them because it takes all the finesse out of cooking. I find you get a lot more flexibility within the dish in a dutch oven that you don't get with a crockpot. Probably because you can use it stove top.","meta":{"section":"Cooking","utc":1548130651}} +{"text":"Lots of Pineapple Ham pizza. Also you can partially freeze it and blend it into ice cream.","meta":{"section":"Cooking","utc":"1326332598"}} +{"text":"I guess i saw somewhere but it was dear husband, but I'm going with honorable husband","meta":{"section":"Cooking","utc":1539504720}} +{"text":"If you don't mind piecing a solution together... You're in the \"homebrew kettle\" (or Mash Tun / MLT) range of volume - there are some with temperature gauges and spigots that will be handy too. Then you can use a keg blanket/insulation/aluminum waterheater wrap to control temp fluctuation. To keep it warm or warm it up? Options vary. You can set the kettle on a gas/propane powered burner (e.g. turkey fryer burner) or a portable electric heating/burner element (electric is probably better and SAFER at \"setting and forgetting\"). kettle with thermometer and spigot","meta":{"section":"Cooking","utc":"1416440263"}} +{"text":"They can be used to make a pretty decent sauce for a pork tenderloin. Or they can be used reduced down and used to make a BBQ sauce.","meta":{"section":"Cooking","utc":1450422009}} +{"text":"Don't mind me, just saving this for future reference... By the way, this is why you two are the undisputed kings of the (english languaged) chinese cooking niche, you are so straight forward with everything, including that you are not the best (though I'd disagree, slight bias though perhaps), but always find the time (seriously though, how do you do it) to respond to every comment in an extremely in depth and comprehensive way. The responses you give far eclipse anything another chef could offer, period. :) Also I have a question about the lo mein braised brisket you made yonks ago. The sauce of my dish came out very... watery? I don't know how to properly describe it. Yours had a strong sheen which mine hust straight up lacked, and the taste was somewhat smelly, in a bad way. Not that I'd be against giving it another shot, though. The key differences were using Leekumkee black bean sauce instead of Mianchi (I asked a worker at the shop and was given that...), didn't use sesame paste (was fresh out - turns out my backup bottle was soybean paste), and didn't skim the scum that comes off the meat during cooking, could that be the cause for the off flavor? I am suspicious about the bean paste. Though they didn't have any mianchi and no shops sell it/red miso around here so if that is the deal breaker I'll have to order it online... :l","meta":{"section":"Cooking","utc":1547256217}} +{"text":"What it comes down to is \"is it properly cooked?\". If the answer is \"no\" then of course the end product will be shit. Even the pork in OPs picture doesn't look nearly as good as something you could make on a simple kettle grill. Good pulled pork isn't even something difficult. Slap on some rub, plop it in the kettle, let her go for the morning and you'll be set by dinner time.","meta":{"section":"Cooking","utc":1484270537}} +{"text":"thanks","meta":{"section":"Cooking","utc":"1438792609"}} +{"text":"Rosemary demiglaze","meta":{"section":"Cooking","utc":"1429861585"}} +{"text":"I don\u2019t cook much of those. Any chance you can buy it off the shelf like in the UK? I live in the US.","meta":{"section":"Cooking","utc":1512423890}} +{"text":"You over pour?","meta":{"section":"Cooking","utc":1451861130}} +{"text":"really? Because I REALLY wanted to make pasta sauce from my tomatoes but it's about time to get rid of these plants before I'm trying to do it around piles of snow! So I would be really happy to have them ripen!","meta":{"section":"Cooking","utc":"1349542574"}} +{"text":"Not currently vegan but was for years--Daiya is the best cheese sub I've found for on top and actually melts. Soft silken tofu mashed up with nutritional yeast, oil and spices is super similar to ricotta and is what I used in lasagna for years. Googling silken tofu lasagna should yield you quite a few different recipes. Hope that helps!","meta":{"section":"Cooking","utc":"1350948185"}} +{"text":"Do you peel it or just let the peel go in too?","meta":{"section":"Cooking","utc":1531670152}} +{"text":"Kitchen basics has a boxed version, although it's seafood stock, not fish.","meta":{"section":"Cooking","utc":"1333660607"}} +{"text":"I put red onion on my pizza last night. I put yellow onion on a pizza I made Sunday night. It's about which onion works with the other toppings, not a one onion to rule them all.","meta":{"section":"Cooking","utc":1541164402}} +{"text":"What expensive ingredients are they missing in Vietnam? I don't remember anything missing. They had amazing pate, and amazingly fresh veggies. The bread is also insanely good.","meta":{"section":"Cooking","utc":1523124784}} +{"text":"Assuming it\u2019s not instant rice... I learned this trick and it\u2019s never failed me: add rice to pot, add water until it\u2019s about the distance between your fingertip and first knuckle above the rice. Add some salt. Bring to a boil. Reduce heat to low and cover for 15 minutes (time will vary depending on type of rice). Don\u2019t peek. Let sit for 5 minutes covered off heat. Once you learn to cook rice this way, you\u2019ll never measure rice or water again.","meta":{"section":"Cooking","utc":1517632591}} +{"text":"> aluminum is one of the most common elements on the planet That means nothing. Lots of common substances are bad for you. Lots of common substances are also good for you and possibly necessary for life, but lethal in larger doses. Lots of other substances are totally harmless in one form but harmful in another.","meta":{"section":"Cooking","utc":"1408401846"}} +{"text":"Bonito is the short-cut to making a dashi. Bonito flakes and katsuobushi are both dried tuna, but katsuobushi is a dried and smoked brick of skipjack tuna you shave flakes off as you need them. I'll absolutely use bonito if I don't have katsuobushi available, but there's a world of difference between the two. Bonito is easy to get in the US, katsuobushi is more difficult.","meta":{"section":"Cooking","utc":1494560873}} +{"text":"Roughly half and half ideally, but it doesn\u2019t seem to be very critical.","meta":{"section":"Cooking","utc":1549008013}} +{"text":"11","meta":{"section":"Cooking","utc":"1437793769"}} +{"text":"Those slap chop things!","meta":{"section":"Cooking","utc":1523837784}} +{"text":"Deep fry 'em and you've got katsu!","meta":{"section":"Cooking","utc":1541863714}} +{"text":"Where I am chicken thighs are one of the cheapest cuts and they are still over $4/lb :(","meta":{"section":"Cooking","utc":"1390391956"}} +{"text":"ON PIZZA!!! NOMS","meta":{"section":"Cooking","utc":1484681887}} +{"text":"My partner's steak mol\u00e9. It looks like a bunch of vegetables and meat got shit on but tastes amazing.","meta":{"section":"Cooking","utc":"1367705273"}} +{"text":"When I was younger I used to do red hots, cream cheese and tomato on a bagel. Same with veggie burgers. Now I just go for a untoasted white or wheat bread with a little bit of mayo and salt, pepper, sometimes garlic powder.","meta":{"section":"Cooking","utc":1470497671}} +{"text":"I'm drooling. Thank you!","meta":{"section":"Cooking","utc":1525974326}} +{"text":"Blood pudding. Sounds horrible, but it is mildly spicy and just delicious. Every Irish-American family in NY used to have this for Sunday breakfast back in the 60's. Now it is verrrry hard to find.","meta":{"section":"Cooking","utc":"1421445743"}} +{"text":"Hey, moe's kicks ass. It's a small town so the highest quality dining we have here is Outback steakhouse","meta":{"section":"Cooking","utc":"1344217766"}} +{"text":"Dude. I cure and smoke my own bacon too. If you get your bellies with their skin on, leave it on through the cure and peal it off after it\u2019s done smoking then use it to make these. We added in a small piece we had left over and it\u2019s AMAZING. They were the best pork rinds I\u2019ve ever had. If you see a few pieces in the video that are darker than most, that\u2019s why \ud83d\ude09","meta":{"section":"Cooking","utc":1558050071}} +{"text":"It might help. Keeping it on the heat is going to circulate the syrup through the ginger better while keeping the ginger oils and what not more liquid. I'd probably make a thinner syrup, too. Something that's less aggressively sweet. Maybe the sweetness is killing the punch?","meta":{"section":"Cooking","utc":1553292573}} +{"text":"Sounds like a good fryer.","meta":{"section":"Cooking","utc":"1436370429"}} +{"text":"It's ok, just a kind of funny assumption to make in a thread about what food non-american redditors can't find ;)","meta":{"section":"Cooking","utc":"1420925653"}} +{"text":"I do like kimchi which is an option I hadn't considered. I still would prefer something fried/salty as an option though.","meta":{"section":"Cooking","utc":1556963908}} +{"text":"Then don't call it a \"cheese steak sandwich.\" That's just not what is being presented here. A rose is a rose by any other name, so to speak.","meta":{"section":"Cooking","utc":"1400185370"}} +{"text":"Leftover Jagicida that I made Friday and some of my wife's Homemade Egg Rolls that she is making fresh tonight.","meta":{"section":"Cooking","utc":1504473462}} +{"text":"I made steak. When you make a steak like this, cast iron is absolutely the best choice, pan-wise.","meta":{"section":"Cooking","utc":"1364747689"}} +{"text":"I HATE raw tomatoes, even anything slightly chunky cooked tomato\u2019s . But fried green tomatoes are tasty although the sauce that comes with it can help greatly.","meta":{"section":"Cooking","utc":1533172754}} +{"text":"I tried incorporating bacon into Mac n cheese, its honestly better as a side for Mac.","meta":{"section":"Cooking","utc":1497140956}} +{"text":"Following from what Rks1157 listed, I think it would help to taste the food as you cook. It'll help you to realise what a herb or spice does to a dish and also the quantity that you should add. You might also find how some groups of them go really well together where some contrast too much with each other. Watching cooking shows also helps. I don't know if it'll work for everyone, but for me it gives me ideas and it's quite fun to watch things that you didn't think of or unheard of combinations. Not all cooking shows mind you... just what you'd enjoy. You could also try challenging yourself. When you eat out try to figure out the spices/herbs they used. Or try imitating it at home. Try different styles/cuisines too. Read/watch/taste. It may inspire you to mix and match and see what works for you :) That's more on trial and error though. Have fun!","meta":{"section":"Cooking","utc":"1400410110"}} +{"text":"I's say high heat and a sharp knife. That should cut right through and cauterize the wound.","meta":{"section":"Cooking","utc":1520724033}} +{"text":"if you're doing something swedish-y cucumber dill salad is always delicious, and it's nice and light. it shouldn't overpower the fish at all. or maybe a beet/horseradish salad!","meta":{"section":"Cooking","utc":1495471402}} +{"text":"Hahaha yeah sure, want some kinder surprises?!? Ahhaha","meta":{"section":"Cooking","utc":"1380912050"}} +{"text":"We're on the frozen Mendenhall Lake and on icebergs, in front of the Mendenhall Glacier. here is another set of Ollie, with my son Max about six years ago. Ollie's 8 now, a lot filled out and getting a little grey on the chin. But still going strong. He's about 125 pounds. I took these photos by attaching LEDs to his collar and to that throw toy Here are some others, same technique","meta":{"section":"Cooking","utc":"1442029007"}} +{"text":"Tablets/phones for recipes* (but normally just leave a $40 Kindle in the kitchen). Chromecast for tunes and videos. ANOVA for sous vide. *ChefTap app and/or Keep, cloud store and sync'ed among all devices.","meta":{"section":"Cooking","utc":1471295828}} +{"text":"Cranberries, brown sugar, and mango balsamic vinegar.","meta":{"section":"Cooking","utc":"1416957266"}} +{"text":"One of my favorite recipes is this chocolate date pie. http://nomnompaleo.com/post/62705391803/kelly-brozynas-chocolate-pie-raw-graham-cracker","meta":{"section":"Cooking","utc":1456076743}} +{"text":"Make hash with fried yukon gold potatoes and rosemary","meta":{"section":"Cooking","utc":1515459484}} +{"text":"Nothing wrong with sodium unless you already have hypertension or high blood pressure. Just drink water.","meta":{"section":"Cooking","utc":"1428861184"}} +{"text":"these! if your crowd isn't picky, I like them with goat cheese","meta":{"section":"Cooking","utc":"1415736022"}} +{"text":"Great. To make it into a soup you're going to thin it out a bit. I don't know how \"oniony\" your sauce tastes, but onion is one of the big base flavors in most western soups - I saw that your sauce recipe called for essentially steeping the onion then removing it. I think you'll have to make a call on this one, my wild guess is that you would want a little bit more onion base for a soup. I would add chicken stock, and yes it will change the taste a bit, but to make it into a classic tomato soup you also need to bring in some other flavors like carrot and basil. Just tomato sauce + chicken broth is going to be a little bland.","meta":{"section":"Cooking","utc":"1366322670"}} +{"text":"What do you recommend? I've been using Squid brand. I have heard Red Boat is supposed to be really good but haven't felt the need to upgrade due to having a very large bottle already...","meta":{"section":"Cooking","utc":1552562890}} +{"text":"That study is funded by guess who? California oil lol... So take it with a grain of salt","meta":{"section":"Cooking","utc":1467429610}} +{"text":"Yes bison is leaner than beef, but its not THAT much leaner. I have found ground bison to look, taste and act identical to ground beef.","meta":{"section":"Cooking","utc":"1433686041"}} +{"text":"Try /r/MimicRecipes","meta":{"section":"Cooking","utc":1532427156}} +{"text":"Copper is pretty and has useful properties but if your able to persuade them to high quality stainless, you should for their sake and your wallet. All-clad makes the best cookware, and seeing that you are buying copper already, you likely have a bit of cash to spend. Any higher end restaurant or large cash flow food service operation uses the standard \u201ccommercial\u201d line of all clad, they call it MC2. Here is the link: https://www.all-clad.com/Collection/mc2_collection . Start with the 12in fry pan and work your way down. Second in line and a lot of restaurants use only this type of pan as it\u2019s durable, cheaper than All-clad and it\u2019s ability to be non stick is blue or black steel, https://www.amazon.com/gp/aw/d/B000K9FKC4/ref=sspa_mw_detail_2?ie=UTF8&psc=1 . These are raw steel, they care called blue, black or carbon steel depending on the manufacture. They only make this kind in saut\u00e9 pan \u201cshape\u201d but even if you give a copper piece for Christmas, it would be really nice to give this guy as well and will surly become their go to pan used daily. Other then all-clad they use the typical all purpose Vollrath or Don brand cookware which you wouldn\u2019t want to use st home anyway. Mauviel products are top of the line copper cookware, if a restaurant had to use copper for some reason, this is what they would buy. It\u2019s heavy weight, copper is soft and bends really easy, so the heavier it is, the strength is from reinforced steel layers. You can find it all over, google search it but do your homework as it\u2019s pretty expensive and a 10-15% off coupon might go a long way. Their heritage collection is extremely sturdy and what I\u2019ve seen in commercial use but it was a 2 star Michelin restaurant and we used it for saucing table side, displaying fish (like sole) to be portioned table side or large items like roast duck or chicken. The items were never cooked in these pans, just for display. We did have a few 4-6-8qt copper pots with triple thick bottoms that we used for reducing liquids that burned easy or scorched, but a typical pot is fine if your not in a hurry. Look for cast iron handles vs stainless steel if you are looking for long term use. They both are, cast iron will add weight to an already heavy pan but it\u2019s virtually indestructible. My self and other chefs that I\u2019ve worked with also like the feel and style of the cast iron handle but if we had to use it all night long for 4-5 hours daily... we would prefer stainless to cut down on weight. The biggest thing that you should look for is brushed copper versus polished. You will spend a lot of time cleaning the outside of this pan from hard water marks, finger prints or any oil residue left behind while the brushed looks just as good but easier to maintain. Take a look at this web page: http://www.falkusa.com/falk-copper-cookware-frying-saute-pans , it\u2019s easier to see the brushed look on this cookware versus other websites. Falk is a good brand as well, they can be a bit more expensive as they are a smaller company and their pan weight is a bit more then most. Most chefs tend to avoid this brand because if they saut\u00e9 / fry pan line. The sides of the pan are much taller then typical pans and the angle of the edge is smaller making it a little bit harder to maneuver or \u201cflip\u201d items in the pan by a flick of the wrist. Key points: -shop around: coupons and Black Friday deals save big time. -brushed over polished -cast iron handle over stainless - weight: if it feels like it\u2019s lighter then it should and it\u2019s price is cheap when not on sale, it\u2019s likely garbage. -avoid sets: they will try to justify a higher price by giving you more pans but how likely are you to use a 1/4 quart sauce pan or crepe pan. -warranty: most will have a lifetime warranty on them for manufacturing defects which is great. But, their warranty policy is likely worded very well to guard themself from miss use from the consumer which is more likely to happen vs traditional cookware. -introduce the blue/black steel fry pan with the copper set, a 8 or 9.5in pan will be these best $40 spent. -don\u2019t be fooled into buying covers for all these pans. They typically can\u2019t be displayed and hold no value being copper. **\u00a5** most importantly.... do not buy copper cookware that is 100% copper on the outside and inside. It\u2019s easy to bend and break, tarnishes easy which can get into your food or the chemicals used to clean the inside get in your food. Almost any utensil used to mix or stir will scratch or nick it. The only pot that is suppose to be 100% copper is the sugar pot. It\u2019s used to get the temperature of liquid hot sugars to an exact temperature for the use in candies. Fluctuating a few degrees when it comes to hot liquid sugar is the difference between soft or hard candy or regular or caramelized sugar. There is no other use for such a pan and it would be a waste of money or the item has been electrically copper coated for show. They typically look like this: https://www.amazon.com/Mauviel-MPassion-2194-18-2-Quart-Saucepan/dp/B0002L5GIS/ref=mp_s_a_1_5?ie=UTF8&qid=1543088781&sr=8-5&pi=AC_SX236_SY340_QL65&keywords=copper+sugar+pot&dpPl=1&dpID=31SBSQ3A3JL&ref=plSrch , so you\u2019ll be able to spot them. On the flip side to all of this... my mother has a set of \u201cCopper Chef\u201d cookware that she got off the tv or bed bath & beyond. The whole set is like $140-$150 so it\u2019s pretty reasonable. I know it sounds cheesy, and gimmicky and just crap cookware but I\u2019ve used it many times now and for in home use... it\u2019s good. Would I buy it for my kitchen? No, sadly I would be shamed from the culinary community and I can be pretty hard on cookware. But my mother cooks daily, they have a $300k kitchen with top of the line everything, full set of all clad, Viking rages... you name it, it\u2019s there. But in the end she prefers to use the copper chef stuff, so it all depends on the user. Good luck! Sorry for the overly long post, hope you find something useful in there.","meta":{"section":"Cooking","utc":1543089215}} +{"text":"yeah, roux is so easy, idk why people are afraid of making a roux.","meta":{"section":"Cooking","utc":1555394009}} +{"text":"If you really want to improve this, instead of playing with the sauce, use chicken thighs instead of breasts. You can mess around all you want with different marinades, but what you really want is that juicy flavor in addition to the saucey one. Breasts are much more difficult to do that with.","meta":{"section":"Cooking","utc":1454285910}} +{"text":"I like adding a ton of herbs (scallions, parsley), to mayo and dijon mustard. Add some chopped shallots, granny smith apple, walnuts. Really good on a sandwich or wrap with a spread of mango chutney and some mixed greens. The mango chutney adds an interesting contrast.","meta":{"section":"Cooking","utc":1529930907}} +{"text":"My mom has a bread machine that she's only actually baked maybe 5 loaves in, but she uses it all the time just because it is so easy to use. She makes pizza dough and pretzel dough with it as well. She never cared for the results when it actually was left to bake it.","meta":{"section":"Cooking","utc":"1419634234"}} +{"text":"That didn't help.","meta":{"section":"Cooking","utc":"1364921148"}} +{"text":"Yeah, I don't know times on frozen, but one of the higher temps should be fine if you're trending up toward med-well doneness. Then I'd just slip under the broiler to give it some color. Good luck experimenting!","meta":{"section":"Cooking","utc":1501180986}} +{"text":"Smoke it! Poultry smokes great in charcoal. keep your coals and wood on one side, turkey breast on the other. Choose your wood chunks and put them right on the coals. smoke at 350 until the thickest part of the breast is 150 and finnish with a sear over the coals!","meta":{"section":"Cooking","utc":"1419650973"}} +{"text":"Ketchup.","meta":{"section":"Cooking","utc":"1435366297"}} +{"text":"Ok. Sorry to have angered you so? It makes sense to me to have separate designations. But I don't have a dog in the fight, so I don't care. Say cocoa or say cacao to your heart's content.","meta":{"section":"Cooking","utc":1449111542}} +{"text":"Yeah I do. Only buy ingredients and booze from any supermarket really.","meta":{"section":"Cooking","utc":"1400193797"}} +{"text":"I just made an easy vegetable soup. Saute onions, carrots, and celery in a soup pot, add whatever veggies you prefer (I did zucchini, spinach, escarole and chard) and 4 cups chicken stock (homemade is best) and simmer. Add some stuffed pasta (like tortollini or mini ravioli) 15 minutes before serving.","meta":{"section":"Cooking","utc":"1413579093"}} +{"text":"True. Just like urine, which is bacteriologically sterile, it doesn't mean it can't be somewhat chemically toxic.","meta":{"section":"Cooking","utc":1560114462}} +{"text":"it's not only the method, but also the way the meat is mixed, marinated and packed.","meta":{"section":"Cooking","utc":"1447186213"}} +{"text":"Yes!","meta":{"section":"Cooking","utc":1563998520}} +{"text":"Egg-in-window.","meta":{"section":"Cooking","utc":"1383690815"}} +{"text":"gingerbread and cheddar cheese","meta":{"section":"Cooking","utc":1451270977}} +{"text":"Dear /r/cooking: Thanks for giving me the best laugh in my otherwise crappy day. Dear OP: Best of luck! I hope you come up with something awesome. I have no idea what that stuff is, even.","meta":{"section":"Cooking","utc":"1364347404"}} +{"text":"Haven't made this, but I've made a couple other things from this dude, and it's all been great: https://www.youtube.com/watch?v=cgF8Tahxm3w","meta":{"section":"Cooking","utc":1532200086}} +{"text":"It's a science thing, though, as fingertips have a very high density of nerve endings. I get better data from them than I do from my knuckles. Don't think that's just me. But we can definitely agree that using your knuckles to protect your fingertips is good practice that more people should employ for most knife uses.","meta":{"section":"Cooking","utc":1549118895}} +{"text":"Hell yeah","meta":{"section":"Cooking","utc":1552165915}} +{"text":"All philosophical movements reject tradition. If they wanted to say it's new, they could have just said \"modern.\" But they attached it to a very specific (and time\u2013specific; modernism hasn't been contemporary in ~50 years or more) philosophical movement that embodies literally the opposite of their aims. I'll give you pedantic, though, but this is Reddit. What else are the comments sections for? If we were after constructive and important dialogue we wouldn't be browsing a tidbit aggregator online.","meta":{"section":"Cooking","utc":"1374293886"}} +{"text":"It is about as self explanatory as \"dry washing\" your pans when you are drying them, \"land flying\" instead of jogging, and \"dry boating\" where you take your car to the beach. Credit to /r/guygan for a dry washing and dry boating.","meta":{"section":"Cooking","utc":"1423670796"}} +{"text":"I'd eat it If it passed the smell test most everything is fine. I'd be rather quick about it though. If cooked in the next day or two you should be fine.","meta":{"section":"Cooking","utc":1555372362}} +{"text":"We do grilled chicken salads all the time. I usually use a somewhat italian marinade. I just dump stuff in so I can't give you exact but I like to use: Balsamic Vinegar EVOO Soy Sauce Garlic Powder Oregano Pepper And then optionally, fish sauce and red pepper flakes","meta":{"section":"Cooking","utc":1489361528}} +{"text":"nah these other people are assholes. fair question, you're genuinely curious. Not like you would know their situation nor do other people. Redditors in general are ultra judgy and love being on their high horse. Don't sweat it man. Happy thanksgiving.","meta":{"section":"Cooking","utc":1511419370}} +{"text":"I've heard of people talking about it, but I've never looked at the cost. Here in Canada it looks to be about 5 canuck bucks per 100g which is freakin' more than Parm. I'd just use parm at this point...","meta":{"section":"Cooking","utc":1530305134}} +{"text":">I got some fresh whale meat and I'm inviting a friend over. That has to be one of the oddest sentences I've read in a long time! And to try and least be a little helpful here is a whale steak recipe from Epicurious!","meta":{"section":"Cooking","utc":1497477428}} +{"text":"And ground meat.","meta":{"section":"Cooking","utc":1517290542}} +{"text":"Even Cornflakes?","meta":{"section":"Cooking","utc":1558983213}} +{"text":"Lobster ravioli. By the time I had steamed the lobsters and taken the meat out, then made my pasta from scratch and a white wine sauce.. it was about 8 hours of straight work for a meal that fed 2 barely. Tasty though, 5 star imho.","meta":{"section":"Cooking","utc":"1436119972"}} +{"text":"Even chopping things for a nice pasta salad in a table outside with some music going can be lovely!","meta":{"section":"Cooking","utc":1532627048}} +{"text":"Or you could try using low sodium stock and pork that wasn't pre-brined.","meta":{"section":"Cooking","utc":1547226404}} +{"text":"Soaking skewers does stop them from burning.","meta":{"section":"Cooking","utc":1501712302}} +{"text":"Cheers. I appreciate the clarification.","meta":{"section":"Cooking","utc":1506615782}} +{"text":"Arizona: breakfast burritos.","meta":{"section":"Cooking","utc":1563857503}} +{"text":"Thyme. My go-to herb","meta":{"section":"Cooking","utc":1541358905}} +{"text":"Sayonara cookies are my favorite.","meta":{"section":"Cooking","utc":"1426374416"}} +{"text":"I worry about it too :D","meta":{"section":"Cooking","utc":1528736065}} +{"text":"There is a \"Creole seasoning\" available in my hometown. It's prechopped Trinity in just the right proportions. I will always prefer it over chopping my own onions, celery, and bell pepper. Too bad it's not in stores where I live now.","meta":{"section":"Cooking","utc":"1386081740"}} +{"text":"I like your advice.","meta":{"section":"Cooking","utc":"1383098645"}} +{"text":"Is it the BBQ you\u2019re trying to stay away from or the buffet line? Because the buffet line, at least for the entrees and sides, is kind of the key to doing this frugally. And avoiding BBQ isn\u2019t terribly hard. Coq Au Vin is a great simple way to use chicken thighs, especially if you want something to prep in advance. When done properly you\u2019d actually be cooking it the day before and just skimming the excess fatout of the sauce and reheating it the day of. I also imagine braising is a fairly easy thing to do in quantity. There are a ton of other flavors you can get with the chicken through braising as well. Chicken picatta shouldn\u2019t be too difficult aside from pounding out that many thighs. With the pork I generally go one of three directions with shoulder. Either the simple pulled pork BBQ, down a Mexican route, or down an Asian route. For the latter two there are just so many options it really depends what you like. You could also go the route of the pulled pork bbq but keep the pork unsauced and provide a selection of sauces and rolls and toppings to dress it up. Another option that isn\u2019t really fancier but would be a lot of fun, is a taco (and possibly sandwich bar). You can lay out assorted toppings, sauces, and tortillas/bread, and give options to make Mexican style tacos, again style tacos and sandwiches, or pulled pork BBQ. There\u2019s definitely a good bit of overlap in ingredients, and a simple chicken and pork could work in all three. Again, maybe not what you\u2019re looking for, but fun. But really there are just far too many options. We\u2019re going to need a little bit more direction to provide any more specific advice. Good luck!","meta":{"section":"Cooking","utc":1519329387}} +{"text":"Did you weep the eggplant before you cooked it? I do a roasted veggie thing every now and then and add cubed eggplant after it's been weeping for an hour and it's always tender and buttery. My mother has made it for me a few times and doesn't bother weeping it and the eggplant in hers is always far more firmer.","meta":{"section":"Cooking","utc":1518982145}} +{"text":"And now I want some Jersey Mike's.","meta":{"section":"Cooking","utc":1462688520}} +{"text":"Junior's, the best cheesecake out there, also delivers globally, which surely be much better than the 6-months old frozen alternative. No offense, but from serving cheesecake in a wedding to freezing them 6 months in advance, this thread was likely a compilation of worst ideas I have read in this sub.","meta":{"section":"Cooking","utc":1549239299}} +{"text":"Probably difficult to cultivate commercially. You never used to see morel mushroom for sale because people couldn't figure out how to grow them reliably. Then someone did, and now you can buy them. Yay!","meta":{"section":"Cooking","utc":"1350508891"}} +{"text":"This is technically not a recipe at all but it is wonderful, if you can find it Chicken in a Bag! Hacendado Al Horno.. Basically I buy these in Spain at the supermarket and each box comes with two oven bags and two seasoning packets. Add some water, wine, oil and the seasonings, throw a small whole chicken in the bag and let her rip. My favorite is 'a las heirbas provenzales' or provincial herbs. The chicken is always tender and juicy with a nice flavor in roughly 35 minutes. I would much rather, and often do, create my own herb and spice rubs for chicken but this one is so simple for a mid-week dinner. Link to a picture of the box http://yocomosapiens.com/wp-content/uploads/2013/10/17865823-e1381856829126.jpg here's a page with other flavors and a short write-up on the product (the garlic and lemon is good too) http://cociteros.blogspot.com/2012/05/las-bolsas-y-especias-para-cocinar-del.html","meta":{"section":"Cooking","utc":1478539495}} +{"text":"Just wear some fuckin ski goggles.","meta":{"section":"Cooking","utc":1564057739}} +{"text":"I personally made this recipe before and it came out great, not tough or dry at all. The vast majority of the reviewers like it. Also it's not just 2 hours, it's 2 hours *foil wrapped* and 1 hour uncovered. Hey maybe don't shit all over a recipe before you try it.","meta":{"section":"Cooking","utc":1550790565}} +{"text":"Backpackers beans and rice. Instant beans, instant rice, taco seasoning, cheddar cheese, and Fritos. It's simple, cheap, and super tasty/filling. As someone who likes to cook more complex stuff, this is a great peasant food for me. Learned to make it for when I go backpacking and bring it premixed and cooked over a tiny stove in the woods.","meta":{"section":"Cooking","utc":1529275600}} +{"text":"Yes!! Thank you so much :)","meta":{"section":"Cooking","utc":1479538646}} +{"text":"Woah this dude has skills. I was super confused for a moment because looking at his pastries and more elaborate dishes I was like \"were the hell did he get that technique ??? It can't be from simply being a private chef, where was he trained ?\" Yeah Ducasse, Len\u00f4tre etc... He's had an elite cooking education and is super connected to his terroir (love the snippets of his family reunions).","meta":{"section":"Cooking","utc":1560190457}} +{"text":"Here's another resource from Kathleen Flinn. I've read a couple of her books, which I heartily recommend. A Cheat Sheet to Flavor Profiles","meta":{"section":"Cooking","utc":1493666876}} +{"text":"Good point. I think I'll half it and see how that goes. I don't even think I had soda in my recipe, now that I think about it....","meta":{"section":"Cooking","utc":"1419371465"}} +{"text":"Yes! That\u2019s exactly how I do it! Sometimes I add a little bit of coarse ground mustard. I love leftover sandwiches more than the actual dinner lol","meta":{"section":"Cooking","utc":1557644344}} +{"text":"That's the stuff!","meta":{"section":"Cooking","utc":1543414652}} +{"text":"For a straight up Mac and cheese, sharp cheddar. If I go extra, sharp cheddar, Parmesan, Colby jack cubes, mozzarella, and some ricotta on the top","meta":{"section":"Cooking","utc":1550674211}} +{"text":"I agree with a lot of the advice above about grinding yourself and keeping it simple. The one thing I have to add is use some ox tail. It a pain to clean the meat, but the flavor and fat it adds is sampling amazing. I'd go about 1/3 to 1/2 the total by weight. For the other meat something leaner and beefy like sirloin works well.","meta":{"section":"Cooking","utc":1457989958}} +{"text":"How much does one egg make?","meta":{"section":"Cooking","utc":"1446489034"}} +{"text":"Way classier than my jalapenos stuffed with cream cheese wrapped in bacon standby.","meta":{"section":"Cooking","utc":"1433386874"}} +{"text":"Roasted garlic will make it a bit creamier and sweeter. If you like a more pungent flavor, mince a few cloves to a head of garlic and fry it in a stick of butter. The garlic penetrates the butter which will mix in evenly through your potatoes.","meta":{"section":"Cooking","utc":1527648011}} +{"text":"I wasnt aware that's Italian sold anything vegetable based lol. Truthfully only went there 3 times myself.","meta":{"section":"Cooking","utc":1534005775}} +{"text":"Be sure to use plenty of oil in the pan so you can slide that squid right into the garbage.","meta":{"section":"Cooking","utc":1521121607}} +{"text":"Strawberry crepes, pie, smoothies, chocolate covered, strawberry orange juice, jam, jelly, maybe a reduction, etc.","meta":{"section":"Cooking","utc":1561509397}} +{"text":"Q-kakke","meta":{"section":"Cooking","utc":1532138499}} +{"text":"Why I didnt think of this right off the bat I'll never know. When in doubt should really just type in /r/whenindoubt and something will probably be there. Thanks.","meta":{"section":"Cooking","utc":"1367104396"}} +{"text":"Short answer: Do not overcook. Repeat - do not overcook!","meta":{"section":"Cooking","utc":"1341197353"}} +{"text":"I'm a super newbie and trying to complete my cookware items so what type of cookware would you use for this?","meta":{"section":"Cooking","utc":1543766850}} +{"text":"I had the opposite problem! I\u2019m drying the cayenne for spice","meta":{"section":"Cooking","utc":1535579671}} +{"text":"Canned jellies cranberries without the whole berries in.","meta":{"section":"Cooking","utc":1491487570}} +{"text":"Fair enough reason for a hiatus. Not to be a dick but being a snobby dick about how folk make their mayo with various equipment is a dick move however you disclaim it ahead of time it's like \"not to be racist but\" \"not to be sexist but\" \"not to be a massive cock spank but\" i kinda lost where i was going with this. something something even professionals fuck up....i dunno anymore.","meta":{"section":"Cooking","utc":"1378827855"}} +{"text":"So I cooked it and it tasted pretty good. But, I had the temp setting only on medium the entire time, and 2 of my smoke detectors went off, my entire house is covered in smoke, and I now need all windows and fans on. Why does this happen? How does this not happen to other people?","meta":{"section":"Cooking","utc":"1402096517"}} +{"text":"Smoked salmon mousse with avocado or as a p\u00e2t\u00e9 can be delicious. I also make a white sauce for pasta and add salmon and white wine to it. If either take your fancy and you want recipes, DM me.","meta":{"section":"Cooking","utc":1539264062}} +{"text":"I fucking hate olives. Olives can go die in a fucking hole, Along with the rest of their bitter, malicious friends.","meta":{"section":"Cooking","utc":1554159274}} +{"text":"Oh I\u2019ve never tried breakfast bread pudding before, that sounds good","meta":{"section":"Cooking","utc":1535801633}} +{"text":"Well yes, the listed ingredients are correct, they are fermented fish and shrimp but not fish sauce. And although they are all 'stinky' they are very different to one another and wouldn't call them equivalents.","meta":{"section":"Cooking","utc":"1368496713"}} +{"text":"An anti Griddle. For a home cook it's too specialized to be of much, if any use.","meta":{"section":"Cooking","utc":1496464332}} +{"text":"I found the only successful method for me is following the liver cleansing diet with exercise ie no dairy, only eat healthy fats and nothing refined or processed. I also cut down on portion sizes and used myfitnesspal to keep an estimate on my calorie intake.","meta":{"section":"Cooking","utc":"1432886045"}} +{"text":"I'd throw my hat in on this recipe too. I actually made it for the first time for a company chili cook-off a few weeks ago. Out of approximately 100 mouths, I only missed first place by 2 votes! (Due largely to the fact that I didn't make enough and I ran out well before the others!) I made it pretty much as written on the site, but took a couple of user comment suggestions. Only used half the broth and subbed Anaheim peppers for the cubanelle because I couldn't find any. Karamazon's suggestions sounds like it would turn out even better. I'm exited to find a reason to make it again.","meta":{"section":"Cooking","utc":1488227201}} +{"text":"frites = fries?","meta":{"section":"Cooking","utc":"1371166661"}} +{"text":"Don\u2019t even get me started on boudin balls...","meta":{"section":"Cooking","utc":1561672926}} +{"text":"We always have a tomato sauce in the fridge and in the freezer. Others come and go but the Sunday sauce is forever.","meta":{"section":"Cooking","utc":1501888814}} +{"text":"Sorry friend. Hopefully things start looking up.","meta":{"section":"Cooking","utc":1510426167}} +{"text":"Fig preserves are easy and let's you keep a bumper crop.","meta":{"section":"Cooking","utc":1561394574}} +{"text":"Hmmm. Stuffed peppers are my fav. Never thought about a stuffed tomato","meta":{"section":"Cooking","utc":1518456785}} +{"text":"Taste it. See what you think it would go with. Or try posting over on /r/asianeats","meta":{"section":"Cooking","utc":1472695015}} +{"text":"For the record, I'm probably going to toss it. Thanks everyone for the responses both good and bad (yes, including yours flamingcumbox). As far as additional information goes though, it was a 3# value pack of 85% ground beef on a styrofoam tray in a plastic bag with no other groceries. It had been in a refrigerator at 36 degrees overnight before it was placed in the van. The temperature in the garage was probably still in the 60's when the van was parked in there, and as I stated in another post, the external temperature of the beef was still 55 degrees when measured with a non-contact thermometer.","meta":{"section":"Cooking","utc":"1426216880"}} +{"text":"honestly, I make huge portions...then eat the whole thing in one sitting... I feel like I'm wasting food...but I have a huge appetite...","meta":{"section":"Cooking","utc":"1372905391"}} +{"text":"I scramble my egg in the pan.","meta":{"section":"Cooking","utc":1546306867}} +{"text":"Every year since I was little until he was finally out of my life, my step father forced me to eat sweet potatoes with marshmallows. \"They're good, you'll never know until you try.\" Yeah mutherfucker, we go through this every goddamn year, and I hate them every time. My hatred of sweet potatoes and marshmallow know no bounds.","meta":{"section":"Cooking","utc":"1384915001"}} +{"text":"I make a simple beef and vegetable soup. Chopped (not ground) beef, potatoes, carrots, celery, onion, garlic, fresh parsley, bay leaf. Seasoned with black pepper, salt, steak seasoning (pairs well with the beef, gives an interesting depth of flavor), and maybe some beef stock.","meta":{"section":"Cooking","utc":"1413620013"}} +{"text":"People, like myself, who are at the extreme end of dairy intolerance can not have beef (and many other red meats). Pork, fish, fowl, are fine, but beef is not. For extreme people like myself, the Can't Have list is quite extensive: * No red meats (pork, fish, fowl are ok) * No organ meat of any type * No beets or beet sugar (use cane sugar instead) * No non-purified alcohol. Use only extremely pure alcohol (such as vodka) (though I will cook with wine and beer from time to time) * No miso * Caution on anything fermented - it will depend on the fermentation * Obviously, no dairy including whey, casein, or any other byproduct from milk There's much more but I'm getting hungry. Looking at your recipes, at least half of them would make me have an extreme reaction.","meta":{"section":"Cooking","utc":"1355187743"}} +{"text":"Yeah I honestly said that for drama. You're right, it's best not to overcrowd.","meta":{"section":"Cooking","utc":1523134062}} +{"text":"Well the way I see it is it doesn't matter much. My method from your choices would be marinate in soy sauce( plus white/rice vinegar and sugar). For stir fry you want a higher heat and minimal cooking time so start w the meat. If what you have is too liquidy you'll end in mush. After you or right as your about to turn the heat off you can add the teriyaki to coat it. Remember use a high heat oil so you don't smoke your kitchen out (canola, sesame as long as it's not cold pressed etc)","meta":{"section":"Cooking","utc":1552608909}} +{"text":"Yum. This is what's really calling to me right now.","meta":{"section":"Cooking","utc":1559860079}} +{"text":"Culinary textbooks, pinterest, random cookbooks. Just try recipes out, they may work out or they may not. I am a culinary student that comes from a single mother that only made hamburger helper. Don't worry, it just takes practice. And based on the issues with meat, get a meat thermometer. It is a lifesaver. $12 on amazon.","meta":{"section":"Cooking","utc":1535241723}} +{"text":"You greedy bastard.","meta":{"section":"Cooking","utc":"1417882764"}} +{"text":"Pumpkin and squash are awesome starch alternatives and give a sweet taste. It's awesome if you use the super spicey mix. I do carrots, meat, onions, starch. Eggplant is good too!","meta":{"section":"Cooking","utc":"1405459868"}} +{"text":"On a completely opposite note my boyfriend will complain about being hungry and start nagging me to start cooking....and like clockwork *as soon* as I put his plate down he stands up to do something else. He\u2019ll start packing up his computer or he\u2019ll fill up the soda stream with water or go get the remote to change the channel on the tv And for five minutes the food will go completely room temperature. Normally I don\u2019t mind, but when things are temperature sensitive (my French omelettes, for example have a gorgeous silken texture inside when they\u2019re warm. When they cool they turn to regular cooked egg. But when I call him out onnit he complains that he\u2019ll eat when he\u2019s ready. So I give up and just cook/plate him last.","meta":{"section":"Cooking","utc":1542685052}} +{"text":"Steel cut oatmeal. Super crunchy, decently healthy, very filling. Recipe from Will it Waffle","meta":{"section":"Cooking","utc":1546954844}} +{"text":"Norwegian here. A lot of ingredients are either not available or really expensive. A small pot of **cilantro** will cost me $5. **Buttermilk** isn't available. A small can of **condensed milk** costs $10, and the sweetened variant isn't available. We haven't got the premade stuff like **chocolate chips**. A small bottle of **maple syrup** (6 oz) will cost $10. Two jalape\u00f1os will cost $5. Anything with **pumpkin**, or anything sweet with **grape or cherry flavor**. We don't really eat **peanut butter**, and I once bought an imported 18 oz jar of **Welch's grape jelly** for $15. And as for eating out - there's hardly any mexican or american restaurants.","meta":{"section":"Cooking","utc":"1420887065"}} +{"text":"Use instead of butter for frying. Use for baking. Use in place if any oil or butter you can think of.","meta":{"section":"Cooking","utc":"1390379388"}} +{"text":"I wasn't supposed to put peas in the trifle!!!","meta":{"section":"Cooking","utc":1481527343}} +{"text":"Thanks. The flax method sounds scientific but I wonder what the cause of flaking off is....","meta":{"section":"Cooking","utc":"1358114126"}} +{"text":"Pressure cooker is always a good idea in these cases. As long as it passes the smell test (take a real good whiff), cook the hell out of it, and you're likely to be okay. Not a sure thing, of course, so consider who you're feeding it to (including yourself!).","meta":{"section":"Cooking","utc":1498696104}} +{"text":"Wouldn't icing sugar be somehow too heavy when it touches liquid? Just thinking about how when you make icing (frosting) you only need a tiny bit of liquid and it all clumps.","meta":{"section":"Cooking","utc":"1391032902"}} +{"text":"Not a stupid question at all! It depends on the machine. It does need to be able to actually build pressure. Do you have a link to the model you have?","meta":{"section":"Cooking","utc":1479238646}} +{"text":"I like seeing the techniques, but if i fund a recipe i like, I want the ingredient list and amount since I have a tight budget and would really prefer to not ruin the foodby guessing. If i can at least make it correctly once, then I feel better about trying different takes to it.","meta":{"section":"Cooking","utc":1554687242}} +{"text":"What's Mead like?","meta":{"section":"Cooking","utc":1505425180}} +{"text":"The best steak I ever cooked was a very rich wagyu strip which I did sv at 53C and then about 30 seconds a side over charcoal. I'm not sure if I've ever done ribeye sv actually, but that strip was fucking amazing. (I have a post about it in r/cooking if you look in my submission history.)","meta":{"section":"Cooking","utc":"1325949383"}} +{"text":"I might be dead, idk","meta":{"section":"Cooking","utc":1478899536}} +{"text":"I usually make Liege waffles. It's a time-consuming process, but the results are so worth it!","meta":{"section":"Cooking","utc":1512071906}} +{"text":"boiled potatoes with dill and mustard","meta":{"section":"Cooking","utc":1535154344}} +{"text":"Buttermilk is in buttermilk pancakes. There are *many* types of pancakes without buttermilk, so it isn't something that is \"supposed\" to be used, it's just a common ingredient in some recipes.","meta":{"section":"Cooking","utc":"1367890819"}} +{"text":"Sure they are. House made sauce is just flavored ketchup or flavored vinegar. Nothing all that special about it. Ketchup and BBQ both mask the flavor of the meat. You can put that sauce on anything and it'll all pretty much taste the same. I'm just flummoxed about why you'd pay the price of a brisket that's been lovingly smoked for 18 hours if you just want the flavor of BBQ sauce. I mean, it's really no skin off my ass (apart from lowing market demand for an actually well-made brisket). If you like it, I got no issue with it. It's just hard for me to understand.","meta":{"section":"Cooking","utc":1563894119}} +{"text":"I would recommend the Zojirushi NeuroFuzzy rice cooker. My son eats rice with every meal and one of my roommates is Korean; this machine makes it super easy to keep perfect rice on hand at all hours. It also does sweet rice, brown rice, porridge. I have made oatmeal in it. It has a timer, so you can set it up at night and it can have breakfast ready for you in the morning. It has an internal battery backup so that if the power goes out of you need to unplug it and move it, it goes right back to where it was in the cooking cycle. Plus it plays cute little tunes when it starts and when it's done. We've been using it daily for ten years, and it's still going strong. Super useful, although not the same kind of useful as the kinds of rice cookers that are on/off and can steam stuff.","meta":{"section":"Cooking","utc":1457581251}} +{"text":"I put ketchup in my tomato sauce","meta":{"section":"Cooking","utc":1546297593}} +{"text":"Big brick wrapped in tinfoil. It has a thousand and one uses. It's cheap. If someone tries to rob you while you're cooking you can hit them with it. Completely untraceable by the Illuminati. you can heat it. You can freeze it. It will never threaten to stab you and, in fact, cannot speak.","meta":{"section":"Cooking","utc":1478438417}} +{"text":"I love using bell peppers in Chinese food. Whether it's a simple fried rice or a stir fry, bell peppers are awesome! This one is one that I use often. You can add anything to this, which is nice. I just like a truck load of veggies in mine.","meta":{"section":"Cooking","utc":"1334161661"}} +{"text":"Ugh, I just stopped at \"store-bought chips.\" I mean, this is your wife, someone you proclaim to love and cherish, and you serve her *store-bought chips*? Really?? Just messing with you. This meal looks absolutely insane - you must be wild about this woman or something. :) I would have attempted two of these dishes, maybe three max, and even then my wife would have been tapping her foot impatiently, eating store-bought chips as the minutes ticked on past midnight with no end in sight. Honestly, when did you start prep?","meta":{"section":"Cooking","utc":"1393293613"}} +{"text":"i think people should be able to cook whatever they want. this whole cultural appropriation thing has been taken to such an extreme. of course it happens, and it's awful when it does, but so many people are calling non-issue things 'cultural appropriation' it makes actual instances of it feel less important. drunk sorority girls probably shouldn't go around dressed as slutty 'indians' or wear skimpy cheongsam on halloween. but food? do whatever the fuck you want. i'm not italian but i eat pasta a few times a week. i made 'mexican pasta' once and it was fucking delicious. sometimes i put cheese on rice, which is also amazing. i wouldn't call cheesy rice an authentic chinese dish because that would be a lie, not cultural appropriation. i make a dish that's similar to chana masala for diner at home sometimes (i'm not indian) and i call it chana masala, even though it's not, because calling it 'tomato-y indian-inspired chickpea dish with rice' is stupid. my partner knows it's not actually true chana masala. but i wouldn't call it chana masala at a restaurant, because that would be disingenuous, as it's not really chana masala. it's just tomato-y chickpeas. i think a lot of cultural appropriation comes out of ignorance. maybe i'm lucky to live in a hugely diverse city, but i imagine this would be more of an issue in places with less diversity like in the southeast, northeast or midwest. a white person in the south shouldn't open up an indian restaurant and serve chopped chicken with creamy barbecue sauce and call it tikka masala. but i think it would be perfectly fine if a white person learned to cook indian food maybe while living abroad in india, or they worked in an actual indian restaurant. i don't think you need to be indian in order to make good indian food. (or any ethnicity, i'm just using indian food as an example because i really want paneer tikka right now) basically, people can cook whatever they want. authenticity is stupid unless you're trying to pass something obviously not authentic (god i hate that word) as 'authentic,' like barbecue tikka masala ;X (gross!). as long as you're not being an obtuse asshole about it i think it's fine!!!","meta":{"section":"Cooking","utc":1548792673}} +{"text":"Thank you for the suggestion. I will look into it","meta":{"section":"Cooking","utc":1529462840}} +{"text":"I tried to find the exact wording for this and couldn\u2019t, but it\u2019s CE or UL that limit countertop appliance cord length. The purpose is to prevent cords from being able to dangle over the edge of the countertop. tl;dr it\u2019s not the appliance makers being cheap, it\u2019s the appliance maker following the required rules for certification and listing.","meta":{"section":"Cooking","utc":1541422864}} +{"text":"Super high heat, MSG, a protein, and a good oyster sauce.","meta":{"section":"Cooking","utc":"1434523483"}} +{"text":"Read [THIS] (http://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html), and you'll be able to cook a steak.","meta":{"section":"Cooking","utc":1489983804}} +{"text":"Eat it","meta":{"section":"Cooking","utc":"1354040958"}} +{"text":"The party runs from 2-5pm. We're offering cupcakes, rice krispie treats, parfaits, and brownies for dessert. For the hor d'oeuvres, we'll have 8 different selections.","meta":{"section":"Cooking","utc":"1429227278"}} +{"text":"I usually make a foil packet for the chicken - poke it with a fork all over and then squeeze fresh lemon juice all over and then lay some lemon slices all around and fresh black pepper on the whole thing. Bake it until the chicken is 165 degrees.","meta":{"section":"Cooking","utc":"1381709174"}} +{"text":"awesome! that's exactly the kind of trick I was looking for! thanks for your help!","meta":{"section":"Cooking","utc":1542151528}} +{"text":"I love to cook, but I hate cleaning up afterwards. So I only cook nice meals when there's someone around to do the work afterwards.","meta":{"section":"Cooking","utc":1461934305}} +{"text":"That joke makes you seem like a square.","meta":{"section":"Cooking","utc":"1447042263"}} +{"text":"Chicken tortilla soup French onion soup I have the recipes if wanted !","meta":{"section":"Cooking","utc":1547150182}} +{"text":"He can just take the antidote as a side dish to the curry.","meta":{"section":"Cooking","utc":"1423947841"}} +{"text":"It's a pre-packaged [batter mix.] (https://www.shop.com/Louisiana+Crispy+Chicken+Fry+Seasoned+Chicken+Batter+Mix+9+OZ+Pack+of+12-1501776569-p+.xhtml?sourceid=298&field_47406900=0&CAWELAID=120179650037367668&CAGPSPN=pla&CAAGID=16709659739&CATCI=pla-372002887111&CATARGETID=120179650038851396&cadevice=c&gclid=Cj0KCQiAvrfSBRC2ARIsAFumcm9KK1HfPzM0dZ9qK8S4f_6dNL4M_UxnSvprfN0CU0IlovfnJ4JBBA8aAou9EALw_wcB)","meta":{"section":"Cooking","utc":1515116067}} +{"text":"\"reformed\", my ass","meta":{"section":"Cooking","utc":"1333298829"}} +{"text":"Im a round eye, and I love doing this.","meta":{"section":"Cooking","utc":1463123525}} +{"text":"It will never taste the same in the states as it did while living in Saigon :(","meta":{"section":"Cooking","utc":1474042357}} +{"text":"Plus, if you handle chops sticks as well as I do, you'll lose weight as you starve.","meta":{"section":"Cooking","utc":"1335544319"}} +{"text":"I've heard complaints that modern crock pots cook much hotter than older models, resulting in dry tough meats even on low settings.","meta":{"section":"Cooking","utc":1485134888}} +{"text":"Homemade toffee, and fudge.","meta":{"section":"Cooking","utc":"1448813906"}} +{"text":"The It\u2019s Alive Half Sour one? I\u2019ve been meaning to make that","meta":{"section":"Cooking","utc":1533218752}} +{"text":"My family adds a bit of cocoa powder to chili, you ought to try it because it's fantastic","meta":{"section":"Cooking","utc":1545933544}} +{"text":"rice pudding with apple purree (or cinemon+sugar). semolina pudding also goes well with fruit. (pur\u00e9ed) soups and stews might work well too. polenta should work fine too.","meta":{"section":"Cooking","utc":1458730757}} +{"text":"(In case you|for anyone who) missed the reference.","meta":{"section":"Cooking","utc":1457206029}} +{"text":"It is the best ever","meta":{"section":"Cooking","utc":1558487383}} +{"text":"Thank you. I'll take a step back and do more research.","meta":{"section":"Cooking","utc":1537669773}} +{"text":"Breakfast * Oatmeal in Almond Milk + Strawberries/Blueberries * Eggs * Lunch/Dinner * Pasta + Veggies + Pasta Sauce + Optional Cheese * Fried Rice + Veggies * Rice + Beans + Veggies + Salsa + Avocado + Optional Cheese * Sandwiches with Hummus/Avocado + Veggies + Optional Cheese * Cold Lunch/Dinner to-go * Cold Pasta + Veggies + Olive oil + Balsamic Vinegar/Lime Juice + Salt * Sandwiches * Snacks * Veggies + Avocado + Olive oil + Balsamic Vinegar + Optional Cheese * Strawberries/Blueberries * Almonds For veggies I always get onions and bell peppers because they are easy to prepare and go in every dish. I'll usually get mushrooms, broccoli, and spinach as well, but sometimes I don't because they can be a pain to wash because they absorb water and need to dry out for a bit. All-in-all, if you cut out eggs and cheese my weekly grocery bill rings out to $40 (big city), but if you live in the suburbs easily $25-$30.","meta":{"section":"Cooking","utc":1531486286}} +{"text":"Oh gosh. What are the types and how do I identify them?","meta":{"section":"Cooking","utc":1449364189}} +{"text":"but really, buttery, sweet caramelized onions to complement the cranberries and the citrus?","meta":{"section":"Cooking","utc":"1416955091"}} +{"text":"\"True, it's one of the fattiest and most cholesterol-laden things you can eat, but pork rinds aren't much better.\" I really think this is the only reason, other than that I have no idea. They are delicious.","meta":{"section":"Cooking","utc":"1382215001"}} +{"text":"I was given A Soup for Every Day from the New Covent Garden Soup company for Christmas last year and I absolutely love it. There's a good mix of recipes - quick to make or more complicated, lots of different flavours, meaty, veggie, fishy (and a couple of sweet soups). The Chestnut Mushroom and Parsley is my personal fave (and a great way to use up slightly-past-their-best mushrooms).","meta":{"section":"Cooking","utc":"1403718071"}} +{"text":"Used condoms adds that special....je ne sais quoi","meta":{"section":"Cooking","utc":1529875763}} +{"text":"Candles","meta":{"section":"Cooking","utc":1551776067}} +{"text":"This was exactly my ex mother-in-law. The woman had worked prep in hotel kitchens, so you would have thought she would\u2019ve at least some idea of contemporary food... but no. Grey boiled vegetables, grey boiled mystery meat, gravy made from the water used to boil the meat which tasted strongly of the heavily pitted aluminium cooking pot, tinned peaches for dessert. My stomach churns just thinking about it.","meta":{"section":"Cooking","utc":1560277968}} +{"text":"Not sure really. My mom got it for me at a garage sale for like $2. If nothing else it's cool to look at.","meta":{"section":"Cooking","utc":"1381707744"}} +{"text":"toast with peanut butter and sliced bananas you could add some chocolate chips too strawberry and banana smoothies turkey rollups cut fresh fruit","meta":{"section":"Cooking","utc":1559854624}} +{"text":"In Sweden we have a tradition of eating blood pudding, often with lingonberry jam. The younger generations often shows dislike for it, but i find it to be delightful AND it's rich in iron.","meta":{"section":"Cooking","utc":"1406203849"}} +{"text":"...and a jolly rancher.","meta":{"section":"Cooking","utc":"1357267204"}} +{"text":"This is what I do. And I make a firm commitment to Not think about stuff.","meta":{"section":"Cooking","utc":1455674564}} +{"text":"I don't even usually use water on my cast iron. Wipe it down with oil and salt. Nothing ever sticks to it.","meta":{"section":"Cooking","utc":"1340636346"}} +{"text":"> Your plate is too small. I don't mean it's not big enough to fit your food, but aesthetically, the outer rings are crowding your food. If you look at where you placed your food, you're herding it all in the little white part in the center. Dunno about that. There's nothing that annoys me more about restaurant food as having a gigantic plate and some tiny entree on it. It doesn't look nice. It looks like you have a big plate. That is all.","meta":{"section":"Cooking","utc":"1377536951"}} +{"text":"How many people are you cooking for?","meta":{"section":"Cooking","utc":1557260959}} +{"text":"Vanilla milk shakes","meta":{"section":"Cooking","utc":"1356814088"}} +{"text":"Capers may be the most glorious way to prepare the fish, besides having it raw. My go-to recipe for salmon: Wash fish under water with salt. Place fish in foil boat. Sprinkle with salt, garlic powder and cracked pepper. Generously add caper berries, followed by dill. Place mounds of high-quality butter on top. Grill or bake until cooked through. Perfect every time!","meta":{"section":"Cooking","utc":"1375458301"}} +{"text":"Nutmeg is a good idea (or mace), I always add some to my lasagna or bolognese ragu. Also black pepper, white pepper, and allspice would work (but not all of them together).","meta":{"section":"Cooking","utc":1471945563}} +{"text":"Don't buy cooking wine. Basically it is wine that isn't good enough tasting to drink. If it isn't drinkable than its not going to be good for cooking. So for good cooking, only buy decent (not great or super expensive, but decent) wine. Most savory cooking calls for a \"dry white\" which means less sweet. Pinot Grigio counts. Here is a quick and informative primer. http://winefolly.com/tutorial/dry-white-wine-for-cooking/","meta":{"section":"Cooking","utc":"1368621445"}} +{"text":"Salads are your friend. And no, that doesn't mean they need to be vegetarian. That lettuce you can't seem to find a use for? Wash it and toss it in a bowl. Take that leftover corn on the cob and cut the kernels off and add them as well. Half a tomato remaining from Sunday's burgers?, dice it and throw it in as well. Slice the leftover grilled meat as thin as you can and add it too. Crumbled cheese, sliced avocado, chopped buts, cilantro, canned orange slices, dried cranberries, crumbled up leftover bacon, heck pretty much anything can go into a salad. For some dressing, whisk a little vinegar and/or lemon juice with a half teaspoon of mustard and about half a cup of olive oil. Presto, dinner's served and you've used up all that stuff in the fridge.","meta":{"section":"Cooking","utc":"1403587711"}} +{"text":"> why in this day an age manufacturers can't include simple circuit to tell you the temp is beyond me I'm sure there must be a reason for this, but it's beyond me too.. how useful would that be! Better yet, how about letting me *set* the exact temperature I want my fridge and keeping it there for me!?!? I want answers!","meta":{"section":"Cooking","utc":"1330573170"}} +{"text":"If I'm using guac as a topping for something like a quesadilla, I want pure avocado guac. But as a dip or something to eat just with chips, I actually like the cottage cheese addition. It lightens the guac, makes it creamier, and of course it stretches the ingredient so you can turn even just one avocado into enough dip to really enjoy. However, cottage cheese is the very definition of bland, so up the citrus and salt levels if you plan to try it. There's a seasoned salt called Spike that I think is the perfect pairing with cottage cheese guac dip. Also this cottage cheese guac is great on whole grain bread, with tomato slices and/or sprouts.","meta":{"section":"Cooking","utc":1482948768}} +{"text":"EVOO \u201cSalt and pep\u201d Veg Melt-in-your-mouth","meta":{"section":"Cooking","utc":1527974151}} +{"text":"Well a Sous Vide is anything but instant","meta":{"section":"Cooking","utc":1548441294}} +{"text":"Chow has a great how-to stir fry video.","meta":{"section":"Cooking","utc":"1368649506"}} +{"text":"Same. I usually throw a can of tuna in it too for some bootleg tuna helper.","meta":{"section":"Cooking","utc":1449331167}} +{"text":"Probably identical without the fancy branding","meta":{"section":"Cooking","utc":1547537899}} +{"text":"I wouldn't blame it for making a tomato dish sweet, though. Yeah, they add sweetness, but not to the amount OP seems to be experiencing. Onions do have a lot of sugar (4g+/onion), but tomatoes also have a lot of sugar (3g+/tomato). And tomatoes far outweigh the onions from what it sounds like in this recipe. Either way, if I'm using a lot of tomatoes in something, I rely on vinegar to offset the sweetness, and use plenty of aromatics (which OP is doing) to give the acidity some much needed subtlety. Red wine, balsamic, white wine, it depends on the dish, but vinegar will be in it for sure.","meta":{"section":"Cooking","utc":1464925396}} +{"text":"Yep, sit there and pretend to be even stupider. Makes sense.","meta":{"section":"Cooking","utc":1477715179}} +{"text":"More eggs","meta":{"section":"Cooking","utc":1511718626}} +{"text":"OP, a lot of other Gordon Ramsey recipes are just as tasty and just as easy!","meta":{"section":"Cooking","utc":"1447352381"}} +{"text":"Already have all of that. It's gonna happen I think.","meta":{"section":"Cooking","utc":1462892240}} +{"text":"Haven't put too much time into this yet but it's mostly that the phone navigation doesn't sit right with me. Especially meal planning for the coming week is cumbersome as you can't move to the next/previous day and when you hit the back button it bumps you to the current week so you have to go back to the coming week and select the next day... Also adding individual ingredients outside a recipe falls into the hamburger menu. So I always hit the plus button first and then realize that this is only for recipes...","meta":{"section":"Cooking","utc":1523546437}} +{"text":"Adding vanilla. With most foods you can't tell the difference.","meta":{"section":"Cooking","utc":1481096076}} +{"text":"I live for the pressure, haha! Call me crazy but I love a good challenge and risk in the kitchen. It\u2019s fun and teaches you so much. I definitely agree with ya on that!","meta":{"section":"Cooking","utc":1555712950}} +{"text":"Cutco strikes again.","meta":{"section":"Cooking","utc":1537069679}} +{"text":"DC is technically still the South, no? I live in Maryland and everyone I know knows what biscuits and gravy is. You can get it at most diners, but not McDonalds.","meta":{"section":"Cooking","utc":1520599351}} +{"text":"My family has always done a quick defrost in cold and well salty water(kosher salt only). 2 large chicken breasts will be ready in 2-3hrs for cooking. Just make sure everything stays cold.","meta":{"section":"Cooking","utc":1538912184}} +{"text":"The egg chapter in On Food and Cooking is particularly helpful. Cooks illustrated and King Arthur flour both walk you through the recipe development which is always interesting. I'm a pretty experienced baker and I feel like it takes a lot of successful baking in order to get to a point where you can start messing with recipes. Some recipes are easier than others to tweak. Scones are incredibly flexible. Once you have the base recipe down you can get pretty creative with the add-ins. Oatmeal cookies are equally flexible. Cakes, not so much. Generally speaking, you can easily mess around with the flavor of the baked good and be successful. Adding vanilla and almond extract to a white cake recipe, for example. Or if you're making a pumpkin loaf, you can tweak the spices, and/or brown the butter. Use grapefruit peel instead of lemon. Cut back on the sugar in a frosting recipe. Add and extra cup of chocolate chips in the cookie batter. Swap brown sugar for white, substitute whole wheat flour for AP. Being lazy about measuring flour, guesstimating baking powder, not preheating your oven, and disregarding pan size will almost always be a disaster.","meta":{"section":"Cooking","utc":"1408069486"}} +{"text":"I keep a stash of homemade rolls and ham divided up into like 5-oz portions in my freezer. When I'm hungover, I have a ham, cheese and pickle sandwich with mustard on an aforementioned roll. Also ham steaks for breakfast are the tits.","meta":{"section":"Cooking","utc":"1444724692"}} +{"text":"Why do people constantly talk about nutrition? This isn't r/fitness or r/keto. Just assume that people eat a balanced diet. Not every meal has to be completely balanced.","meta":{"section":"Cooking","utc":"1346878369"}} +{"text":"simple DIY solar cooker","meta":{"section":"Cooking","utc":1540607566}} +{"text":"Why can't you use a handtowel for all the 'drying your hands' stages - you've just washed them, the towel isn't getting dirty from drying.","meta":{"section":"Cooking","utc":1494366170}} +{"text":"\"he's not a jerk\".... yes he is. There is literally zero need to talk about a dinner someone cooked for you like that.","meta":{"section":"Cooking","utc":1563306588}} +{"text":"Marinate 6+ hours in garlic, lemon juice, oregano and olive oil. Grill quickly or sear quickly (medium or medium rare), rest, slice thinly against the grain, serve as sandwich on toasted French bread with horseradish mustard/mayo sauce, watercress or arugula and tomatoes.","meta":{"section":"Cooking","utc":"1382134757"}} +{"text":"canned minestrone and a handful of frozen veg - I do this when I am lazy.","meta":{"section":"Cooking","utc":"1440384272"}} +{"text":"Stuffed Yellow Chile Peppers, like these http://www.specialtyproduce.com/produce/Yellow_Chile_Peppers_813.php Cut in half lenghtwise, remove seeds and membrane. Cook on low heat on a lightly oiled pan stuffing side down, when browned, flip over to pepper side and cook until lightly brown. Serve with or without sauce of your choice.","meta":{"section":"Cooking","utc":1528926711}} +{"text":"I was always a grill-only type of steak person. But the reverse sear really changed everything for me. Nothing is better than basting with some herb butter and that uniform crust.","meta":{"section":"Cooking","utc":1547755440}} +{"text":"Jarred roasted red peppers, sundried tomatoes, dried mushrooms, chicken stock, canned tuna, dried chilies","meta":{"section":"Cooking","utc":"1424878284"}} +{"text":"Back in my non-vegetarian days, Octopus. It is chewy and just not my taste. It smells weird as well. &#x200B; &#x200B;","meta":{"section":"Cooking","utc":1554188876}} +{"text":"By volume, true that those dishes will be lower calorie- but that is primarily an issue because the average serving size has grown tremendously over the past 2-3 decades. A McDonalds\u2019 hamburger, small (formerly \u201cregular\u201d) fries with 8-ounce soda was originally a full meal for an adult. Now, most people would consider it \u201ctoo small\u201d because they\u2019ve grown used to massive calorie bombs. When eaten in appropriate serving sizes, the taste of pasta, gnocchi, and breads can\u2019t be beat. For myself, I prefer the full-variety menu in proper proportion rather than a huge plate that leaves me feeling stuffed. Most American restaurants these days serve 2-3x what would be appropriate for a healthy diet. I think people have grown used to that, making it too easy to overeat while believing one is consuming a \u201cnormal\u201d volume. Point being, to me it seems these food fads are all striving to find ways to continue eating too-large serving sizes and bring calories down to what is actually appropriate for a normal serving.","meta":{"section":"Cooking","utc":1528854447}} +{"text":"You mean, what chicken do I use to make chicken salad? I'll usually buy a rotisserie chicken at the store and pick all the meat of for such a thing.","meta":{"section":"Cooking","utc":1539972224}} +{"text":"Came here to say this, except I absolutely would not rinse, much of the salt remains in the juices leached out. Save the salty tomato juice for amazing bloody marys.","meta":{"section":"Cooking","utc":1504908258}} +{"text":"mustard is the best condiment.","meta":{"section":"Cooking","utc":1561039002}} +{"text":"Only in months that contain a 'v'.","meta":{"section":"Cooking","utc":1509667649}} +{"text":"Yayyyyy!!!","meta":{"section":"Cooking","utc":"1398224855"}} +{"text":"What, no eggplant? Slice an eggplant lengthwise into 0,5 cm thick slices. Salt generously, let rest for half an hour, rinse, pat dry. Brush with olive oil. Grill until they are done and have nice grill marks. Sprinkle with salt and pepper, add a dash of lime juice and pomegranate. Can also be served cold - in turkish \"\u0130mam bay\u0131ld\u0131\"-style, though this is a rather simplified version, the original would use garlic, onion and mince with it to stuff the eggplant.","meta":{"section":"Cooking","utc":"1368245654"}} +{"text":"Oh my dear Lord, yes! I will visit all of these. I have been craving ceviche like crazy lately, and thought it would have to wait another three weeks for my Keys trip. But no, it doesn't have to! Thank you very much, fellow metro-area Redditor!","meta":{"section":"Cooking","utc":1520564066}} +{"text":"They're not hard to cook, they're hard to cook perfectly. EDIT: cooking at home and cooking in a restaurant are about as far apart as taking your car to the store and driving in an F1 race. That, and the contestants on Hell's Kitchen are not the most shining examples of skilled professionals. When they cook the dish, they've got a dozen other things not only to think about, but also to do. Not just that, but when the dish is fired, they've got to match it up with upwards of 4-5 other dishes going out. This creates problems and challenges. You have to communicate with other people who aren't extremely skilled at what they're doing, and rely on them to let you know how long it's taking them to complete their task. It's really not as simple as sticking it in the oven and taking it out when the timer beeps. It's more like - I've got 5 wellington on order, 4 fired, going with 3 lamb, just coming off my station. Now, I've also got to make sure that they finish exectly when 4 lobster, 6 scollop, and a vegetarian risotto. Oh, wait, in the middle of all of this, someone sent back a lamb I have to refire not because it was mistemped, but because it's a tv show and they scripted someone to send back food to test me on how I can adapt. And that isn't even a difficult rush for your normal everyday neighborhood bistro. So, while you may sit there and say to yourself, \"How difficult is that? I could do what they're doing.\" I assure you, the standard they're being asked to meet is one that far exceeds yours, and the sheer number of tasks they have to perform in the course of 20 minutes of a good rush in the kitchen exceeds the amount of tasks you perform in the average week in yours.","meta":{"section":"Cooking","utc":"1358797136"}} +{"text":"Everything will be fine as long as its airtight. The less air exposure the better","meta":{"section":"Cooking","utc":1463356713}} +{"text":"I'm American but now that I have a kitchen scale, I just measure in grams as well. It just... makes sense. :)","meta":{"section":"Cooking","utc":"1340994532"}} +{"text":"I fried in a pan on my electric stove and always wanted a deep fryer. So I got one. Honesty it uses so much more oil and takes up so much space (I have a small one, but apartment living ... Only have 1 section of counter. Which means if Im using the fryer, I have 0 counter.) I ended up just going back to frying in a pan on the stove! Haven't used my fryer in over a year.","meta":{"section":"Cooking","utc":"1363925886"}} +{"text":"Probably not. They require a lot of finish work.","meta":{"section":"Cooking","utc":1511552917}} +{"text":"It's more a function of a modern recall system, imho, than anything else.","meta":{"section":"Cooking","utc":1560579448}} +{"text":"Pull the bird out of the oven when its internal temp is 150-155. Carry over cooking will take it up to 165 degrees- If you cook it till 165- then pull your bird- Your gonna have one dry bird. Also truss your bird, and be sure to baste that big basterd every so often. Dont stuff the carcass- more bacteria and germs are hidden in there than you wanna know.","meta":{"section":"Cooking","utc":"1352737609"}} +{"text":"Wow. I have a similar grinder. It has a + shaped blade and 2 round plates. One plate has small holes. And one plate has larger holes. Can anyone explain how would one know if the plates are positioned in the right direction? Also, why would one choose one plate over the other when the meat is just being ground by the + blade anyway.","meta":{"section":"Cooking","utc":1534548326}} +{"text":"Peanut butter is sweet in the US?","meta":{"section":"Cooking","utc":1459454662}} +{"text":"Same here, I thought everyone did until I saw these contraptions.","meta":{"section":"Cooking","utc":1449833926}} +{"text":"What if I live near the ocean but hate seafood? Also, the Midwest has some of the best beef :)","meta":{"section":"Cooking","utc":"1415911296"}} +{"text":"Plenty of white trashy families are the same way. Don\u2019t be shitty.","meta":{"section":"Cooking","utc":1510869441}} +{"text":"i think mainly because he tries to explain the thought process behind what he is doing instead of just showing onc certain recipe. so you can understand what he is doing, and adjust/modify recipes on your own instead if simply following instructions of a recipe. learning techniques in the mid to long-term run is better than learning recipes. rouxbe.com would be great for this purpose aswell, but damn it's expensive. not sure if anyone else offers similar lessons.","meta":{"section":"Cooking","utc":"1409333235"}} +{"text":"did you see anything about the stones he used? You can get a crazy sharp and toothed edge but that is dependent on the edge geometry to be able to get a 6k sharpened edge to do that. If he was sharpening at 10k+ I would be shocked. No need for personal attacks but this is common sharpening knowledge that all things being equal, there are drawbacks to a highly refined edge","meta":{"section":"Cooking","utc":"1442584770"}} +{"text":"downvote! LOLZ","meta":{"section":"Cooking","utc":"1361627430"}} +{"text":"Not southern but my sweet tea had always turned out delicious. I try to find straight up black tea or orange pekoe and black tea; Luzianne is my standard choice. I make a concentrate to start. I boil enough water to steep 2 quarts of water with 4 quart size tea bags for 5 minutes. While the concentrate is still warm, I add about 1 cup (add however much you like) of sugar so that it melts into it. I pour 2 quarts of cool filtered water (I have a Brita pitcher) over it and let it cool in the fridge. This method makes a lot and out doesn't take forever to chill. Also, the sun tea method is amazing. I brew it all at once and add the sugar when I bring it inside. It takes a lot longer from start to finish, but the results are tasty.","meta":{"section":"Cooking","utc":1471228521}} +{"text":"You are a much more responsible father than I am","meta":{"section":"Cooking","utc":"1436304247"}} +{"text":"Do this, it is rapidly becoming my crack. http://www.food.com/recipe/bacon-with-a-vegan-318406","meta":{"section":"Cooking","utc":"1367801988"}} +{"text":"chili. 4 or 5 cans of beans, 2 cans tomato paste, 2 large cans of tomato sauce ground beef, or if you wanna do it right, brisket chopped up, onion, garlic, cumin. stew for a few hours. simplest recipe dont forget to sear the meat and brown the onions 35 bucks can feed 6 people for 3 days.","meta":{"section":"Cooking","utc":"1366782592"}} +{"text":"As I said I grew up learning the Imperial system. All of our measurements are based off of it. Studs for walls are either at 16\" or 18\". 8ft is the standard for most building materials. 8ftx4ft is how all of our plywood/drywall is made in. I do think that the reason why the US has never converted to metric is because it's because it's smaller numbers to remember and ease of use in a loud construction environment. I have nothing against the metric system, and as I said before when you're dealing with precise measurements it's hands down the system to use. That being said, for cooking all of my dry measuring spoons are tsp/Tspn. Even in baking for me at least it just comes down to 1 tablespoon is easier to remember than 15ml.","meta":{"section":"Cooking","utc":"1380009491"}} +{"text":"I love beets in all ways, I think my favorite beet salad recipe would be great with pickled beets Beets Red bell pepper Red onion Cilantro Olive oil Balsamic vinegar Salt/pepper I don't really measure anything but toss it all together and enjoy. But leave yourself a note in the bathroom so you don't freak out.","meta":{"section":"Cooking","utc":1536554458}} +{"text":"While anaerobic or facultative bacteria wouldn\u2019t grown in a properly hermetically sealed container, growth is also dependent on the temperature inside that low/no-oxygen environment. Raw meats have a complete biome of competing and complimentary microorganisms, some of which are harmful, some of which aren\u2019t. They harmful stuff in vacuum sealing is not always the bacteria themselves, but rather their poop. Cooking temperatures/acidification etc. kill these spore-forming bacteria, but no temperature will kill the poop they\u2019ve left behind in the meantime. That said... Surprisingly perhaps, the FDA model food code doesn\u2019t have a shelf-life for chilled raw meat; rather, it must be free of adulteration (smell, appearance etc.). As a food safety professional if it\u2019s not cold for that long it\u2019s trash. If it\u2019s free of adulteration and whole-muscle I might give it a go.","meta":{"section":"Cooking","utc":1553637068}} +{"text":"The evidence is in my 15 years of experience in ethics and animal use. The only way not caring about the life of an animal could be subjectively better is if the person were a sociopath, which by looking at your post history, lends itself to the answer.","meta":{"section":"Cooking","utc":1456252236}} +{"text":"You put bread in bottom then meat and cheese and close it, then in next level you crack an egg and beat if ya want and place bread on top, close and in five minutes it's done.","meta":{"section":"Cooking","utc":1517537414}} +{"text":"The Food Lab has a whole article on this!","meta":{"section":"Cooking","utc":"1448079429"}} +{"text":"Make chilaquiles with flour tortillas instead of corn!","meta":{"section":"Cooking","utc":1471734371}} +{"text":"2 cups of coffee until lunch time. For people who like to eat in the morning, any of the following: Sausage, biscuits and gravy, or eggs. Waffles or pancakes, maybe muffins.","meta":{"section":"Cooking","utc":1501084029}} +{"text":"It can't be done. You need to find cream cheese. Or make cheeseburgers. If you had mascarpone then you might be able to get away with it. But a cheesecake made with American \"cheese\" would be hilarious to see. Take pictures!","meta":{"section":"Cooking","utc":1480043164}} +{"text":"Every time I finish using my hot frying pan I like to clean it immediately because you know...it's easy and shit. Nice ice bath and all the food comes off, but now the thing is warped! WHAT A PIECE OF GARBAGE!","meta":{"section":"Cooking","utc":"1382712975"}} +{"text":"Firstly, will your mom actually be able to tell the difference between good and 'best'? I bet most people will have no clue.","meta":{"section":"Cooking","utc":"1354207945"}} +{"text":"Hello. It is me. Your grandpa. \u2764\ufe0f","meta":{"section":"Cooking","utc":1547357291}} +{"text":"I just use water but yeah I agree on the steaming. A burger place I worked at also did this, it: - Melts the cheese - Keeps the burger moist - Softens the top bun if you stick it on there.","meta":{"section":"Cooking","utc":1457957661}} +{"text":"I'm sorry, but this reads as \"I know a way to do this correctly, but I refuse to do it that way. Why does my food turn out badly?\"","meta":{"section":"Cooking","utc":"1433512960"}} +{"text":"That was amazing.","meta":{"section":"Cooking","utc":1455058416}} +{"text":"Ok, boss. Now we are getting somewhere. TK stuff is made for the American market. It's weak sauce compared to the paste they sell in Thailand. The authentic Thai restaurants in the USA make a robust curry that TK can't touch. The good news is you can buy authentic Thai curry paste that they sell in Thailand on Amazon. Luckily, I can buy it at the local Asian grocery. The brand to seek is Maesri curry paste. https://www.amazon.com/Maesri-Thai-masaman-curry-cans/dp/B000ETQ4XE The masaman curry version I linked is the least hot of the Maesri curry pastes, but it's still pretty hot. The red and the green curry pastes are wicked hot. I tend to use the recipe on the Maesri can which calls for coconut milk. Then I add can of chicken broth, supplementary spices, fish sauce, ground peanuts, lime juice and tamarind to compensate for dilution. It tastes very similar to one of my local Thai eateries that people rave about.","meta":{"section":"Cooking","utc":1505504417}} +{"text":"Pork loin isn't the best meat to stew, it doesn't have a lot of connective tissue/fat so it's not suited for slow cooking - it would make the end result tough. Instead, sear it on all sides in a hot cast iron pan, put it over potatoes and carrots seasoned with oregano and roast.","meta":{"section":"Cooking","utc":"1367936215"}} +{"text":"SHARE!!!!! or, you know... Duck confit, duck fat fingerling potatoes, suckling pig confit in duck fat, any kind of chinese stir fry","meta":{"section":"Cooking","utc":"1444707603"}} +{"text":"haha if i can get my hands on some countryside grown rooster i definitely will!","meta":{"section":"Cooking","utc":1548194698}} +{"text":"With wild salmon, it should actually be less fishy than farmed. It's less fatty because it has to fight its way upstream. That might be part of the reason.","meta":{"section":"Cooking","utc":1519083672}} +{"text":"Awesome. Thanks a lot.","meta":{"section":"Cooking","utc":"1393382398"}} +{"text":"Can also do Taco boats and cheese steak boats.","meta":{"section":"Cooking","utc":1533561876}} +{"text":"Chick-Fil-A supports 'gay therapy' which leads to many gay suicides.","meta":{"section":"Cooking","utc":"1358803765"}} +{"text":"I went to two Asian stores and no luck just starch","meta":{"section":"Cooking","utc":"1420727544"}} +{"text":"Yeah you wanna buy a thing of duck fat","meta":{"section":"Cooking","utc":1471397126}} +{"text":"Yeah, recipe site reviews are just as useless as Amazon reviews these days.","meta":{"section":"Cooking","utc":1532298367}} +{"text":"Punctuation?","meta":{"section":"Cooking","utc":"1415554193"}} +{"text":"Water ratio my friend. 2 cups water to 1 cup rice.","meta":{"section":"Cooking","utc":1550094857}} +{"text":"I came here to say exactly this.","meta":{"section":"Cooking","utc":"1447546572"}} +{"text":"It depends on the type of plastic.","meta":{"section":"Cooking","utc":1519808952}} +{"text":"they sell this at sur la table?","meta":{"section":"Cooking","utc":1563551443}} +{"text":"It's definitely not fairly cheap here compared to pancetta or bacon. I think it was along the lines of $14 a pound.","meta":{"section":"Cooking","utc":"1406590510"}} +{"text":"Except can openers. Go ahead and spend 10-15 on that because the cheap ones suck.","meta":{"section":"Cooking","utc":1528421097}} +{"text":"I struggle with the cheese part of lasagna. I use good ricotta and season it but on re-heat it really loses flavor. I think I'm going too light on the salt and seasonings. My advice is to amp up the flavor in the ricotta regardless of what cheese you use.","meta":{"section":"Cooking","utc":"1412331822"}} +{"text":"they make a killer ramen broth","meta":{"section":"Cooking","utc":"1391015166"}} +{"text":"As long as you care about and take pride in the final product you can call yourself a good cook. Whether people agree or not is their problem.","meta":{"section":"Cooking","utc":1470200441}} +{"text":"Oh, cool. Does that work well? Does the weld have the strength to make the vise worth using?","meta":{"section":"Cooking","utc":1541009069}} +{"text":"you're buying salty pork rind.","meta":{"section":"Cooking","utc":"1410520566"}} +{"text":"Without a vent-a-hood you're going to have a lot of...evidence, that you cooked something looming around your kitchen/home.","meta":{"section":"Cooking","utc":"1371414444"}} +{"text":"this is how many people who grew up in hawaii (including myself) do it: 1. wash rice as shown in video mentioned above 2. drain out remaining water 3. flatten rice 4. touch tip of middle finger to the top of the rice 5. fill water to the first line/crease of finger when i lived with my parents, they always made me cook the rice because they liked the way it turned out when i did. then again, we used to mix white and brown rice together, so maybe my method might not work with all types of rice.","meta":{"section":"Cooking","utc":"1359443186"}} +{"text":"Here's a tip for your pastry problems: Keep that shit as cold as possible and move as fluidly as possible when moving the dough around. This sounds very zen-and-bullshit but you really have to feel the dough and feel what stress its under in order to move it safely.","meta":{"section":"Cooking","utc":"1340431068"}} +{"text":"So practical tip is to remove the heart in the garlic. Open garlic clove and remove it. You will immediately taste the difference in the garlic strength. Sweet red onion of Tropea is my onion salad favorite! Try them, they are amazing. When I don't have them I also use shallots.","meta":{"section":"Cooking","utc":1563887925}} +{"text":"Not if you prefer dry leathery tasteless eggs","meta":{"section":"Cooking","utc":1556587829}} +{"text":"Every time someone says it, I picture a sled on their head and have to take a second.","meta":{"section":"Cooking","utc":1544793756}} +{"text":"but i get cheap discounted chicken. you would use that to make gravy or cook veges with?","meta":{"section":"Cooking","utc":1497070938}} +{"text":"Its a little less pungent than normal pepper and is great on dishes where black specks would look bad.","meta":{"section":"Cooking","utc":"1374943642"}} +{"text":"I watched my roommate pick up a grease-coated pan **out of the sink and put it back on the stove to cook in it**. It was literally the second day of our living together and I sure never once let him touch my pans or eat anything he ate.","meta":{"section":"Cooking","utc":1562888276}} +{"text":"Checked out a couple of vids on youtube. Super simple. btw, one vid says 210, not 230... so try not beat yourself up over that one :) TIL how to peel cloves in no time.","meta":{"section":"Cooking","utc":1527684061}} +{"text":"This works really well for dill and parsley too.","meta":{"section":"Cooking","utc":1482520749}} +{"text":"To add on, he published books that cover the recipes and techniques talked about in each episode. I have some of them, and they're pretty solid.","meta":{"section":"Cooking","utc":"1408638395"}} +{"text":"I loathe mangoes. I will eat any kind of typically unliked food. I've had frog, thyroid gland, pork's cheek, brain, tongue, liver, etc. But mangoes, man, ew. Although my sister is allergic to them so I grew up with that association, so maybe it's entirely mental.","meta":{"section":"Cooking","utc":"1421685324"}} +{"text":"Its because you are heavily working the meat to incorporate all your extra bits (the red onion, egg, breadcrumbs). I'm also guessing you mix in salt into the interior and let it sit for awhile before cooking. When you do that, the salt can denature the protein and change its structure to be more like sausage or meatloaf and less like burger. If you want to add extra stuff like that into the patty, you should add it when grinding. If you are buying ground beef from the grocery store, then you should skip that stuff. Its way too hard to incorporate extras without squishing your beef into paste. Start with just the beef. Shape the patties gently, and add salt just before cooking. Add spices like pepper and rosemary immediately after cooking. Put mustard on buns, not in the burger, and put the onions on the cooked burger, or put then into a sauce.","meta":{"section":"Cooking","utc":1562465344}} +{"text":"Russet fries fried in real oil and a tub of sour cream.","meta":{"section":"Cooking","utc":1485037326}} +{"text":"The above list is a perfect start. I would add: green onions, eggs, sugar, black pepper and easy proteins like canned tuna or frozen fish/shelfish and large packages of chicken breasts or ground beef/turkey that can be frozen and thawed when needed.","meta":{"section":"Cooking","utc":1459117524}} +{"text":"What about the potatoes tho","meta":{"section":"Cooking","utc":"1432965798"}} +{"text":"Oh jjh6x2!","meta":{"section":"Cooking","utc":1462680230}} +{"text":"True, this was a gift and thought I should season it in case I end up using it. The Wok has wooden handles, so I don't think I would be able to season it on a high heat in the oven :(","meta":{"section":"Cooking","utc":1512947114}} +{"text":"Haha sometimes if I don't have crusty bread I'll just call it fancy grilled cheeses.","meta":{"section":"Cooking","utc":1538358746}} +{"text":"I *really* don't like fish, and I can taste it *immediately* in any dish. My Thai sis in-law is an amazing cook, but man, she uses the hell out of some fish sauce. I feel so bad when I have to turn down an otherwise amazing dish because she used a small amount of it.","meta":{"section":"Cooking","utc":1557940312}} +{"text":"Can you mention a book or two that were major successes?","meta":{"section":"Cooking","utc":1487289251}} +{"text":"I tried it once just to see...nope.","meta":{"section":"Cooking","utc":1463939799}} +{"text":"No worries OP, I got you. This is super simple and I usually make it on my date nights if I have a lady friend over, every time with \"OMG that was soo good\" results. You can add browned chicken and broccoli if you wish. Serve with garlic bread and white wine. http://www.food.com/recipe/olive-garden-fettuccine-alfredo-8596","meta":{"section":"Cooking","utc":"1416281762"}} +{"text":"What i would give for this","meta":{"section":"Cooking","utc":1518317215}} +{"text":"Prime Rib is a good alternative to turkey","meta":{"section":"Cooking","utc":1512403438}} +{"text":"I bought a stove top Whirley Pop popcorn maker and its my go to snack now.","meta":{"section":"Cooking","utc":"1396981296"}} +{"text":"Season 1 of BBQ Pitmasters was the absolute shit. I'm at a loss for words for why they changed the format going into Season 2.","meta":{"section":"Cooking","utc":"1426463510"}} +{"text":"I don't measure my ingredients unless weights matter, like in baking. I do, however, tend to keep track of how many vegetables and of what size I use. So instead of saying \"300g of diced onion\", I say 1 medium onion. A lot of times, it's more about ratios, so instead of just saying \"1 medium onion\", I say \"use 1 medium onion for every 3 roma tomatoes\".","meta":{"section":"Cooking","utc":1490903647}} +{"text":"My kid will only eat tofu if I cook it. I take that as the highest praise.","meta":{"section":"Cooking","utc":1547942297}} +{"text":"No Connecticut yet? Well, technically it would probably be a hot buttery lobster roll, but getting good lobster might be difficult depending on where you are. Our white clam pizza has been named the best in the world. We're also known for steamed cheeseburgers, which is weird. Bonus on that though, when you're cooking them and you set the kitchen on fire you can tell your guests its aurora borealis.","meta":{"section":"Cooking","utc":1563839478}} +{"text":"I'm making due with Nexplanon (implanted birth control ftw) for the next several years, until I have my shit together enough to deal with having a child. Still wish my male SO could be the pregnant one, though.","meta":{"section":"Cooking","utc":1563079180}} +{"text":"Yeah, but you get to play with fire and drink beer.","meta":{"section":"Cooking","utc":1493732668}} +{"text":"I use it in place of paneer or chicken when making butter chicken! I use this recipe. Just drain and press firm tofu like others have mentioned, cube and fry it. I like to add some curry powder to it while I fry it.","meta":{"section":"Cooking","utc":1479341815}} +{"text":"My 2 Lodge skillets work great, use them all the time. Pretty much just have to echo what everyone else has said.","meta":{"section":"Cooking","utc":"1432232451"}} +{"text":"Why is everyone around here wanting to wash their cast-iron? Don't ever wash it and just keep using it. Like a good grill, the remnants of the old food season the new food.","meta":{"section":"Cooking","utc":1522617721}} +{"text":"This is a game-changer. Thank you!","meta":{"section":"Cooking","utc":"1438219420"}} +{"text":"Could be WAY worse.","meta":{"section":"Cooking","utc":"1355891360"}} +{"text":"Alex Frenchguy has made a video about that","meta":{"section":"Cooking","utc":1560516069}} +{"text":"I feel like this post is misunderstanding the concept of \u201cguilty\u201d, in this context.","meta":{"section":"Cooking","utc":1516337613}} +{"text":"add more tomato and boil it down","meta":{"section":"Cooking","utc":1538235308}} +{"text":"Seltin would be an example of this. It has 50% less sodium than regular sea salt does, and instead provides a little bit of iodine, but mainly magnesium sulfate and potassium chloride instead.","meta":{"section":"Cooking","utc":1475953291}} +{"text":"I bought a can of Skyline (I live in Jersey). I thought it was ok. Meaty but a little thin for my taste. But I imagine it is awesome fresh.","meta":{"section":"Cooking","utc":1520618099}} +{"text":"They have the big things of nacho cheese at my local stores, so I'm not worried about that...more about the viscosity.","meta":{"section":"Cooking","utc":1453993247}} +{"text":"For sure. I love the way he presents the way a recipe works. From there, you can change a few little things to make it better (or in my case...worse). And that's where the fun in cooking can really come through.","meta":{"section":"Cooking","utc":1516659406}} +{"text":"My favorite thing in the world. (seafood marinara)","meta":{"section":"Cooking","utc":"1345589947"}} +{"text":"Yeah this is a pretty common Chinese technique. Dry frying.","meta":{"section":"Cooking","utc":1510516898}} +{"text":"The other problem you're facing is that tortillas you buy are for tacos. Meaning, they're thick enough so your taco won't fall apart. They make terrible chips because they're too thick. But if you push down like a mofo when they're moist using a rolling pin and *then* cut them, they will be thinner. And then you won't have to cook them until they're burnt. Really, thin tortillas at low temp briefly is where it's at. It's just easier to buy chips. The only reason I make them is if we're having *real* nachos, because salted chips suck for nachos.","meta":{"section":"Cooking","utc":"1366510908"}} +{"text":"Simple and effective","meta":{"section":"Cooking","utc":"1440069506"}} +{"text":"Think about which ingredients are common with each other. Paired with that great advice to save ingredients and tasting them creates the flavor profile in your head and improves your palate. Also, knowing the flavor profiles always gives you room to experiment. Want more earthy flavors in a marinara, add mushrooms and more basil. Want your chicken to jump out? Marinate in lemon juice with basil. Then fry with lemon juice. Then add more lemon juice at serving. Lemon and chicken are married flavors. Want beef to jump? Sear the fat on its side before searing the meat. Butter baste with garlic. Want pork to jump? Make a rub of dry seasoning. Bake halfway. Then add a wet rub just as it begins to tenderize made of apple juice, lemon juice, and honey. See? Flavor profiles allow you to experiment as you can learn what ingredients alter or enhance the meal during the cooking. Vegetables love oil. Any oil. They also love to be baked as opposed to being boiled as boiling removes the natural flavor (Americans love bland food). You have great advice already. Now, jump onto what those ingredients contribute, remove, or compliment! Have fun! Stay Safe!","meta":{"section":"Cooking","utc":1507719553}} +{"text":"> PS Don't use red wine, the tannins concentrate and that is bad eats. What do you mean by \"bad eats\"? Is it bad for you or you consider that it tastes bad? I cool with red wine all the time and it's delicious.","meta":{"section":"Cooking","utc":"1431085872"}} +{"text":"Florida: a pub sub","meta":{"section":"Cooking","utc":1563838582}} +{"text":"I think a lot of people in America equate Korean food with kalbi or bulgogi which is about as sweet as a Korean entre will get. It shouldn't be too sweet, just slightly. That's about the one main course dish that I can think of off the top of my head that is sweet. In fact, Koreans don't eat kalbi very often because beef is really expensive over there.","meta":{"section":"Cooking","utc":1463091182}} +{"text":"You're awesome. I keep saving your recipes, looking forward to try them!","meta":{"section":"Cooking","utc":"1361050068"}} +{"text":"Butter","meta":{"section":"Cooking","utc":1485391624}} +{"text":"Stirfry.","meta":{"section":"Cooking","utc":1551264287}} +{"text":"I guess it's only appropriate I throw mine in as well: * Roasted bone marrow with french bread * Cheese plate & antipasto * Cured meats - prosciutto, capicola, chorizo. * Bruschetta * Oysters on the half shell * Grilled tiger prawns, head on served with butter and lemon pepper","meta":{"section":"Cooking","utc":"1382538852"}} +{"text":"What country has trade restriction on Italian cheese of all things?","meta":{"section":"Cooking","utc":1505940806}} +{"text":"Idk I thought they would. I guess they don\u2019t usually come like that.","meta":{"section":"Cooking","utc":1544380462}} +{"text":"Probably a good broth. I roasted a turkey yesterday, and saved two big jars of aspic from the leftover juices. Today I just finished boiling down the entire carcass except the breast meat (that's for sandwiches) to get the meat off the bones and melt down some more of that wonderful cartilage. Letting it cool before I pick all the meat off to put up seperately, while the aspic heats with some of the broth and a Mirepoix with bay leaves, rosemary and a little lemon juice. Its delicious and Ill put up some sandwich sized ziplocks as well as a big one or two for soups in the freezer. Well worth the work and effort.","meta":{"section":"Cooking","utc":1544280924}} +{"text":"Knorr's Spinach Dip recipe calls for water chestnuts, and it absolutely helps make the dish.","meta":{"section":"Cooking","utc":1517773805}} +{"text":"You're spot on with the steaks...1/2 sirloins. I'll upgrade to a better cut this weekend and try it again. Thanks!","meta":{"section":"Cooking","utc":"1415750884"}} +{"text":"provolone. in fact, i think it would be awesome if some popular fast food chains started offering it on their burgers.","meta":{"section":"Cooking","utc":1516195474}} +{"text":"I think that about a lot of fermented foods. And they look an order of magnitude funkier when you see them in person instead of getting them packaged. Even knowing that it's supposed to look like that it was unnerving seeing a jar of kombicha for the first time. That looks like the kind of thing that if I saw it unexpectedly I'd just abandon the container and throw the whole mess in the trash. ... wow I'm surprised by how raw that fish sauce is. Just dumped in a hole and left alone even at industrial scale. So much salt that not much can go wrong.","meta":{"section":"Cooking","utc":1532105643}} +{"text":"If you like spicy, definitely frogland ranch peppered pickles","meta":{"section":"Cooking","utc":1485882358}} +{"text":"Those people who say 6 months are just shills for Big Spice, trying to drive up sales.","meta":{"section":"Cooking","utc":1542830996}} +{"text":"Yeah, really dry the outside then give a good sear - very hot pan for 30 seconds each side. \"Slippery\" isn't a texture sous vide *should* produce - give it another crack!","meta":{"section":"Cooking","utc":1483933978}} +{"text":"My supermarket literally sells those things already put together in a package called a guacamole kit and people still buy the seasoning packets instead.","meta":{"section":"Cooking","utc":1529981572}} +{"text":"Yes, and my results were similar to old school way of approaching a starter. Didn\u2019t really notice any difference in the amount of time it took to become active. Doesn\u2019t take on the flavor of fruit. You\u2019re more or less hoping that the juice will mess with the ph to facilitate wild yeast growth. The relative sourness can only really occurs with use and time.","meta":{"section":"Cooking","utc":1557033716}} +{"text":"well actually it's a farmer co-op I'm part owner of. Tiny part.","meta":{"section":"Cooking","utc":"1412824260"}} +{"text":"I guess you don\u2019t like our current president, lol","meta":{"section":"Cooking","utc":1550782209}} +{"text":"Fluffy pancakes","meta":{"section":"Cooking","utc":1554376002}} +{"text":"No harm in that:)","meta":{"section":"Cooking","utc":1533746882}} +{"text":"I guess I'm just used to living in cities... city guy here","meta":{"section":"Cooking","utc":1560800757}} +{"text":"I make jewelry from bullet casing . I usually am covered in a mix of gunpowder residue and glitter size pieces of nickel/ brass after cutting them. I have birds and barefeeted children in my home so I have to make sure I get all of those off or they can cause injury.","meta":{"section":"Cooking","utc":1552917728}} +{"text":"I don't mean to be picky but when a dish is named after a wine, omitting the wine does not the dish make...","meta":{"section":"Cooking","utc":"1408922723"}} +{"text":"In university halls I used to use my frying pan in the oven to cook chips 'cause student lyf. When they were done I took it out, put it on the hob and took off my oven mitts. When I went to move it, my brain just thought, hmm handle = not hot, and I just grabbed it forgetting that it had just come out of a oven at 200 degrees. My hands get slightly singed and chips and oil go everywhere. Not fun. I wish I'd actually learnt from that incidence but I think handle = not hot is deeply ingrained into my brain, as I continued to do this at least half the time I put the pan in the oven...","meta":{"section":"Cooking","utc":"1436979951"}} +{"text":"This is an amazing post! Thank you for taking the time to write all of this.","meta":{"section":"Cooking","utc":1532010968}} +{"text":"Caliswift posted recently on this: http://www.reddit.com/r/Cooking/comments/1tgxae/first_successful_cheesecake_ive_made_in_12_years/ce84xqn","meta":{"section":"Cooking","utc":"1387939590"}} +{"text":"Also burgers. And chicken cutlets. And fish fillets. Anything flat really.","meta":{"section":"Cooking","utc":1527882068}} +{"text":"So ah does your wife have a sister? Your FIL sounds like someone I could get along with.","meta":{"section":"Cooking","utc":"1448671141"}} +{"text":"This set from Anlon Nouvelle absolutely crushes the game. I have the 11 piece version.","meta":{"section":"Cooking","utc":1540047061}} +{"text":"I'm not much of a fan of leftovers either. What you can do to avoid it feeling like a leftover is *just* cook the chicken without doing much to it & then work it into dished on two separate nights. This way, it's not the same meal two days in a row, it's just a meal with pre-cooked chicken.","meta":{"section":"Cooking","utc":1475737154}} +{"text":"Chicken wings","meta":{"section":"Cooking","utc":1563193202}} +{"text":"We usually aren't fucking assholes in /r/cooking. See how that works dickhead?","meta":{"section":"Cooking","utc":"1399316032"}} +{"text":"pointing out the typo from earlier","meta":{"section":"Cooking","utc":1512654414}} +{"text":"One recipe with SRF that comes to mind is beer bread, but I don't buy SRF, I make it myself.","meta":{"section":"Cooking","utc":1471654743}} +{"text":"Great that you have a cast iron plate big enough for a whole salmon filet. If you want the skin to stay crispy, I would bake first and then do the cast iron plate to finish. Worth noting that once partially cooked, the filet will be difficult to handle without breaking apart, so wrapping, flipping, etc after it has been cooked will be risky without a lot of care.","meta":{"section":"Cooking","utc":1521297406}} +{"text":"I know the feeling. My boyfriend likes to put yoghurt and tons of chili flakes on anything. Homemade pizza with a crunchy crust? Soak it in yoghurt and mask the taste with tons of chili flakes. Pasta with salmon and a delicate sauce, same thing. Here's my advice: 1. Learn to live with it. If that's how they like their food, or think they like their food, let them enjoy it their way. 2. From time to time invite friends with a more discerning palate, or just take personal pride in cooking nice food. 3. Try to let them taste one bite of the food the way you want it to be eaten. If they decide they still want the hamburger buns and ketchup, so be it, but at least they made an informed decision. As a compromise I also do the reverse: I try food with a bit of yoghurt and chili flakes. For some foods it does work, especially the chili flakes :)","meta":{"section":"Cooking","utc":"1438992794"}} +{"text":"It will hold the colder temp a good bit longer if it's covered. For a multi-hour late spring drive, that's not going to be enough I stretch the rules too depending on what it is and if it's just for me, but less so with chicken than some other things.","meta":{"section":"Cooking","utc":1526093450}} +{"text":"I think I paid about $70 for my 12\" nonstick and the small egg pans are even less.","meta":{"section":"Cooking","utc":"1408903717"}} +{"text":"This is just a guesstimate, but I generally have them as a side. I also don't use any sort of dipping sauce but I know many do.","meta":{"section":"Cooking","utc":1510410492}} +{"text":"I use mine almost daily. - hard/soft boiled eggs - stocks , soups , chili, stews - bone in chicken (SO . JUICY. No brine ) in 15 min - tough cuts of meat - rice and chicken if my dogs are sick lol - curry dishes","meta":{"section":"Cooking","utc":1536942866}} +{"text":"A homemade recipe might be a tough thing - Alton Brown does something (it involves a chimney and a bundt pan, among other things), but it seems like something you'd do more to say you did it than for any practical reasons. Plus, it's basically just recreating what the folks at Wright's do (distilling the smoke, essentially), so that metallic taste you're detecting might just be a part of the process. Thirdly, if you don't have the means to grill outside you almost certainly don't have the means to generate smoke long enough to get it in the quantity necessary to make liquid smoke - I shudder to think how that would work indoors. I'd be happy to second /u/a-r-c's smoked salt suggestion. Or smoked oil, if you can find it/have some opportunity to make it.","meta":{"section":"Cooking","utc":1526043193}} +{"text":"Baked beans.","meta":{"section":"Cooking","utc":"1352476652"}} +{"text":"Turds.","meta":{"section":"Cooking","utc":"1428725425"}} +{"text":"Yes, truly the best. I use it multiple times a week.","meta":{"section":"Cooking","utc":1527385695}} +{"text":"Yeah that's just straight up wrong. I'm not sure where you heard that. But for awareness, it is not correct.","meta":{"section":"Cooking","utc":"1366748751"}} +{"text":"Slice them up, serve on pita with lettuce, tomatoes, red onion, and a healthy layering of tzatziki for a pseudo gyro. The acid from the tzatziki and the fattyness of it should cover up the blandness a decent amount I would think.","meta":{"section":"Cooking","utc":1523486696}} +{"text":"I can't stand restaurants that use over the counter sous-vide.","meta":{"section":"Cooking","utc":1483835353}} +{"text":"Ive been using a toaster oven for 3 years in replace of a regular oven. Ive done everything from roasts to cookies. Sometimes it fails me and you have to change the cooking times/temps sometimes. Other than that, they're great!","meta":{"section":"Cooking","utc":"1432693813"}} +{"text":"Thanks! What's leggy mean?","meta":{"section":"Cooking","utc":1490691580}} +{"text":"Refried beans, cream cheese, ground beef and taco seasoning. Oh, this one also. 1 lb sausage (original calls for jimmy dean hot sausage, I used chicken last time from albertsons) 1 can ro*tel diced tomatoes and green chilies 1 8 oz. package cream cheese","meta":{"section":"Cooking","utc":"1444414966"}} +{"text":"There was an old French recipe called The R\u00f4ti Sans Pareil, where they stuffed 17 birds inside another. Its a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper, with layers of Lucca chestnuts, force meat and bread stuffing between each bird, stewed in a hermetically sealed pot in a bath of onion, clove, carrots, chopped ham, celery, thyme, parsley, mignonette, salted pork fat, salt, pepper, coriander, garlic, and \u201cother spices,\u201d and slowly cooked over a fire for at least 24 hours.","meta":{"section":"Cooking","utc":1541414091}} +{"text":"Also the olive oil in the pan prevents the butter from burning immediately!","meta":{"section":"Cooking","utc":1557805889}} +{"text":"I get it and agree. Knowing that, I still make pretty darn good pizza with mine at home with the oven at 400-450. I also find the stones cumbersome.","meta":{"section":"Cooking","utc":1517857414}} +{"text":"Do this. Best pound for pound easy to tasty ratio. Similarly the \"secret recipe\" for steak tips at a well known east Boston pizza and steak tip joint is equal parts ken's Italian dressing, ketchup, and Coca Cola, s&p. You will not be disappointed.","meta":{"section":"Cooking","utc":1489374364}} +{"text":"Should be things that obviously benefit from being inside the burger. Cheese works because you want it to be melty and gooey. I think another neat idea would be stuffing (like), or anything that would soak up the meaty juices. Turkey burger with stuffing?","meta":{"section":"Cooking","utc":"1388368779"}} +{"text":"Nope its not. Im sure there are many ways. All I do is store some cheap olive oil in a container with habenero peppers that I dried last season. If a need a pepper to cook with i just pluck one out of the oil and if i need hot oil i just pour it off the top.","meta":{"section":"Cooking","utc":"1339341454"}} +{"text":"for a red meat sauce, i'll thinly slice a couple of chicken livers and put them in there. they melt into the sauce. you can't see em but they give it a richer, meatier taste.","meta":{"section":"Cooking","utc":"1347716997"}} +{"text":"http://www.specialshit.com/","meta":{"section":"Cooking","utc":1490811519}} +{"text":"Ground beef tacos are kinda eh though. If you want meat tacos steak or shredded pork are VASTLY superior. No one wants Taco Bell level food if you're cooking for yourself.","meta":{"section":"Cooking","utc":1488373680}} +{"text":"Just make sure you close the cap! I once spilt a bottle down the back of my fridge and it was the smelliest cleanup eeeeevvverrr","meta":{"section":"Cooking","utc":1557281162}} +{"text":"I need to do a better job of sourcing better ingredients. Thank you for sharing! If you like a local experience check out The Herbfarm they do a yearly 100 mile food experience where every molecule of food is from within 100 miles. And I mean ever molecule. They just started making bread because they found they could grind up deer antler for baking powder I think...I can't remember. Anyway, it's an amazing if not expensive, dinner. Totally worth the experience. I'll check out the sites!!!","meta":{"section":"Cooking","utc":"1416600733"}} +{"text":"Yes, in general all farmed salmon is loaded to the gills (lol) with antibiotics and is fed a sub optimal, unhealthy diet. They distinctive flesh color is from the small crustaceans they eat, and they actually have to dye the fish before they sell them because otherwise they're a unappetizing looking grey color. I used to work at a aquarium!","meta":{"section":"Cooking","utc":1493238030}} +{"text":"Do you ever check the NYTimes Recipe section? They always have great seasonal dishes.. I also often check Food52","meta":{"section":"Cooking","utc":1540937199}} +{"text":"pasta machine and the fixings to make pasta","meta":{"section":"Cooking","utc":1449377031}} +{"text":"I think it's under new management.","meta":{"section":"Cooking","utc":1563841484}} +{"text":"If you don't trust the poke test, I've got to recommend you invest in a probe thermometer or an instant read thermometer.","meta":{"section":"Cooking","utc":"1353448187"}} +{"text":"Alrighty, I'll give it a shot as in then. Thanks!","meta":{"section":"Cooking","utc":1559619683}} +{"text":"Haven\u2019t seen anything for Alaska. Ice. Eat it in the dark. I\u2019d say king crab legs.","meta":{"section":"Cooking","utc":1563813381}} +{"text":"> downvoted, at the bottom of the page. I think you were in Australia at the time of typing.","meta":{"section":"Cooking","utc":"1417862651"}} +{"text":"It's because in their test kitchens the manufacturer's taste test team decided that the product tasted and looked better when cooked from frozen. Feel free to go against them though, unless the back of the packaging says \"DO NOT DEFROST\" which I believe some do.","meta":{"section":"Cooking","utc":1538433370}} +{"text":"Oh yeah, I've done that before. Good with caramelized pears, too.","meta":{"section":"Cooking","utc":1513101309}} +{"text":"I was thinking I would have to go that route with the mousse.","meta":{"section":"Cooking","utc":1559011281}} +{"text":"And Trix went from spheres to fruit shape and back again.","meta":{"section":"Cooking","utc":1561267817}} +{"text":"I'll add white pepper to that list, particularly for marinating chicken. Also, as OP said, ginger and garlic, and also spring onion. The list varies slightly depending on the type of chinese food you're cooking - Cantonese style or southern Chinese styles will rarely use Szechuan peppercorn, and more hoisin sauce.","meta":{"section":"Cooking","utc":"1357978732"}} +{"text":"Call me crazy, I love using pork loin in my pressure cooker to make pulled pork. I find it easier, and makes a better end product over normal shoulder. I live in an apartment with no grill, so i put them under the broiler for the char. Not as good, but it works.","meta":{"section":"Cooking","utc":1495471630}} +{"text":"I thought I hated turkey until my first thanksgiving away from my parents and BY GOD it is delicious if you don't bungle it.","meta":{"section":"Cooking","utc":1538621221}} +{"text":"Yes but the way it is stated implies that both eggs and rice are carbs: \"eggs and rice are both great for [the purpose of using carbs to offset the salt].\"","meta":{"section":"Cooking","utc":1530617897}} +{"text":"I love Earl Grey tea, but don't think that would be my personal choice. But who knows. It might be great. I'd lean more in the herbal tea direction for sparkling iced tea, or maybe green tea, jasmine (I love this iced), or the usual Lipton/Tetley orange Pekoe and black teas ideally brewed with fresh mint.","meta":{"section":"Cooking","utc":1548257427}} +{"text":"Thanks for the tip! I have actually never tried this but am now curious to try! Do you microwave the bag?","meta":{"section":"Cooking","utc":1540530677}} +{"text":"I have an older Zojirushi. It's the best thing to ever happen to my rice. Highly recommend. I purchased it at E-Mart. No power converted necessary.","meta":{"section":"Cooking","utc":1512183537}} +{"text":"I\u2019ve recently been adding horseradish spread to my eggs.","meta":{"section":"Cooking","utc":1548976571}} +{"text":"I think this is terrible advice - high heat does not mean it is food safe.","meta":{"section":"Cooking","utc":1484530538}} +{"text":"With yogurt and black coffee, James Bond style.","meta":{"section":"Cooking","utc":"1347636377"}} +{"text":"I'll cook and deliver a few dozen meals to homeless folks in my area (There are a lot where I live)! 1. C 2. A 3. B","meta":{"section":"Cooking","utc":1482301727}} +{"text":"I was reading a book where a main character ate raw garlic throughout, and I thought \"why not? Could be good.\" It was not.","meta":{"section":"Cooking","utc":"1435047898"}} +{"text":"i may be a bit late to the party here, but i received a nutribullet about 2 months ago and i literally use it 3-4 times a day, every day. i consider myself a healthy person - i eat well and exercise, but sometimes eating healthy is just a hassle. the nutribullet definitely made the eating part way easier. i just buy the bulk 5lb spinach bag and bags of frozen fruit at costco and get some cheap kale and collard greens at my local asian mart. i splurged a bit on certain items like almonds, walnuts, seeds, macuna, spirilina etc. and put small amounts into my shakes. the reason why i drink it so often is it's just damn easy to make and to clean. i just throw all the stuff in there (2 minutes), blend it, drink it, and then rinse it. the nutribullet is gettin a bad rep here and it sounds like most criticizers haven't really used one for a period of time. while it could be that items like the vitamix last longer, the size and shape of the nutribullet really make it so easy to clean (i'm sure the magic bullet is the same way). and if your concern is durability, nutribullet provides a 1 year warranty. I think the vitamix is a good choice if you plan on doing more than just making juice. PS it's not a cheap motor. the base is relatively heavy and i must've used the product over 200+ already (other people in my household use it daily, too). the motor is still running and the blades are still \"extracting.\" as for its power, i put in almonds, chia seeds, flax seeds, frozen fruits etc. and it blends everything just fine. i've never had an issue with the nutribullet not blending the stuff i put in it. if you have any questions, pm me. fyi, i'm just a consumer.","meta":{"section":"Cooking","utc":"1358016810"}} +{"text":"and further to this point.......use gelatin! You can get in packets at the grocery store. ATK, Kenji, et. al. have included in saucy recipes that I've used to great success.","meta":{"section":"Cooking","utc":"1421934406"}} +{"text":"Where was this? I've never had not-spit-out-worthy Mexican in Germany","meta":{"section":"Cooking","utc":1557596166}} +{"text":"Avoid Kenmore for any appliances. I do love my Samsung fridge (very well designed space wise) and if you can I recommend gas stove top electric oven. Microwaves tend to matter more about price range and features then brand such as in my old microwave where it didn't actually spin)","meta":{"section":"Cooking","utc":"1412356111"}} +{"text":"Cook it thoroughly and I'd eat it.","meta":{"section":"Cooking","utc":1547182280}} +{"text":"me too.","meta":{"section":"Cooking","utc":"1363898626"}} +{"text":"I recently made a big batch of vodka sauce with a cranberry vodka I had lying around. It came out pretty great, the tart cranberry flavour adds an interesting dimension to the sauce.","meta":{"section":"Cooking","utc":1494038855}} +{"text":"Jacket potato and coleslaw is a classic. Or jacket potato with baked beans and cheese. I'd just mix it up, salads one week sandwiches the next. Hummus with veggies and flatbread. Have a look on the Tasty YouTube channel, they do a lot of stuff on lunches and meal prepping. I think there's a sub for meal prepping as well, and have a search on r/frugal too, people post about meal prepping on there too and share some super cheap recipes and ideas.","meta":{"section":"Cooking","utc":1534601262}} +{"text":"Dried mushrooms!!! I use shiitake and it makes an amazing difference.","meta":{"section":"Cooking","utc":"1361850241"}} +{"text":"This.","meta":{"section":"Cooking","utc":"1428425609"}} +{"text":"https://www.reddit.com/r/Cooking/comments/61o6gy/what_would_be_the_best_way_to_cook_a_small_pork/dfg2m6e/","meta":{"section":"Cooking","utc":1490585827}} +{"text":"I\u2019ve made strawberry cupcakes with lemon frosting that tastes AMAZINGLY close to fruity pebbles/froot loops. I baked them for a work potluck/contest, and they won first place in desserts! I recommend to stick with other fruity flavors to pair with a fruity cereal :)","meta":{"section":"Cooking","utc":1519157498}} +{"text":"We're in the sunny southern hemisphere so we're doing prawns, blue swimmer crabs, oysters, meat and cheese platter, and salads. Desert is mangos, cherries and traditional Christmas pudding with baked custard. It's a very easy way to put together a feast.","meta":{"section":"Cooking","utc":"1419375449"}} +{"text":"This exact question gets asked about every week here, and there is no one best answer other than to just go ahead and cook! You're not at the point where your problem is what spices you have, and \"exotic\" shouldn't even be on your radar yet until you are comfortable cooking ordinary food. Just cook, and the rest will come. Got a pan, a chef's knife, and a cutting board? You're good to go for most things. Look online for simple recipes involving only a few ingredients, there's millions to choose from. Try. Sometimes fail. Get better. Just like any craft, its something that you will get better at with practice, and there will never be a \"best\" way to do anything.","meta":{"section":"Cooking","utc":1501114031}} +{"text":"Oh my god no!!!","meta":{"section":"Cooking","utc":1515969114}} +{"text":"Don't boil them! If you want softer ribs, wrap them in the middle part of cooking. For example, cook at about 110-120C for an hour unwrapped, then wrap for two hours, then one more hour unwrapped. You can spray them with a little cider vinegar periodically, as well.","meta":{"section":"Cooking","utc":1562507522}} +{"text":"Definitely the sweetest thing in thread, must have felt great.","meta":{"section":"Cooking","utc":1524142065}} +{"text":"It took me a couple of tries to get bouef bourguignon right, but it's very rewarding. I found this article very useful https://www.theguardian.com/lifeandstyle/wordofmouth/2017/mar/09/how-to-cook-the-perfect-boeuf-bourguignon The porc dish is much more approachable. Either way, enjoy your meal and your wine!","meta":{"section":"Cooking","utc":1558472759}} +{"text":"Ohhhh! carry on!","meta":{"section":"Cooking","utc":"1378221608"}} +{"text":"I am continually finding new things to make that are so incredibly easy and superior that I don't understand how \"easy\" versions end-up on our grocery store shelves. Granola, hummus, peanut butter, etc. I will never buy store-bought again. Oh, and my most recent transition... 1. Bagged popcorn 2. Kernels popped in a paper bag in the microwave 3. Kernels popped on the stovetop OHMIGAWDSRSLYTHISISSOEASYWHYISTHEFIRSTTHINGEVENATHING?!","meta":{"section":"Cooking","utc":1549493859}} +{"text":"when you go out to eat, or get delivery, what do you usually get? what are your favorite things to eat? &#x200B; that's what i'd suggest learning how to cook! people always say things like 'learn how to cook eggs!' but if you hate eggs, that's not really helpful. &#x200B; make a list of a few things you really enjoy eating, and learn how to tackle those things. making successful cheese sauces are a bit tricky but not impossible, but for the most part all cooking is pretty much 'easy' unless you're doing things like wellington or fiddly baking. it just takes time! there are techniques you won't know right off the bat, but chopping well or w/e isn't integral to the success of a recipe and comes with experience. &#x200B; &#x200B;","meta":{"section":"Cooking","utc":1554228480}} +{"text":"Simple nothing, this is heresy. Zucchini wasn't meant to look this good. Take your unholy devil treats and come to my house at once, so I can, uh, dispose of them.","meta":{"section":"Cooking","utc":"1331782316"}} +{"text":"except for steel-cut oatmeal, the ZOjirushi I have is absolutely wizard at it. Gets a springier consistency than almost any other method (pot, slow cooker). Plus, it cooks it overnight while I sleep, perfect in the morning.","meta":{"section":"Cooking","utc":1524444583}} +{"text":"Soda bread!","meta":{"section":"Cooking","utc":"1412377425"}} +{"text":"THANK YOU! I thought Amy Adams did a great job acting, but I absolutely hated the character she was portraying. I recently rewatched it and wished it had been a movie solely about Julia Child. So thanks for sharing this!!","meta":{"section":"Cooking","utc":1555074588}} +{"text":"Perfect Potato Soup 6 slices Thin Bacon, Cut Into 1-inch Pieces 1 whole Medium Onion, Diced 3 whole Carrots, Scrubbed Clean And Diced 3 stalks Celery, Diced 6 whole Small Russet Potatoes, Peeled And Diced 8 cups Low Sodium Chicken Or Vegetable Broth 3 Tablespoons All-purpose Flour 1 cup Milk 1/2 cup Heavy Cream 1/2 teaspoon Salt, More To Taste Black Pepper To Taste 1/2 teaspoon Cajun Spice Mix 1 teaspoon Minced Fresh Parsley 1 cup Grated Cheese Of Your Choice Made the ingredient list more readable.","meta":{"section":"Cooking","utc":1537053687}} +{"text":"secrets...","meta":{"section":"Cooking","utc":"1352401189"}} +{"text":"I really don't like dill in anything. Cucumber salads especially.","meta":{"section":"Cooking","utc":"1423813906"}} +{"text":"So I shouldn't tell you that you can get waffle maker attachment plates? \ud83d\ude03","meta":{"section":"Cooking","utc":"1417529604"}} +{"text":"For it!","meta":{"section":"Cooking","utc":"1435901159"}} +{"text":"You can make insanely delicious bread, since it is a small oven and can control humidity. My mom put one in let year, and it's pretty great. Reheating food in it is also tastier than a microwave oven.","meta":{"section":"Cooking","utc":"1440507324"}} +{"text":"Cauliflower and okra work very well as a veggy curry","meta":{"section":"Cooking","utc":1454654673}} +{"text":"How much butter are you using, with how much popcorn? If you use a ton of butter, it will make it soggy. The idea is to use just a certain amount, and then mix the popcorn with a big spoon, which then spreads the butter (and salt) around to all the kernels. Also, if you're using melted margarine or a \"spread\", even small amounts will make popcorn soggy. Go big or go home--use butter.","meta":{"section":"Cooking","utc":"1375504244"}} +{"text":"Leftovers again?","meta":{"section":"Cooking","utc":1539240599}} +{"text":"Awesome! Code sent. It would be wonderful if you could do both! Thank you!","meta":{"section":"Cooking","utc":"1448548957"}} +{"text":"The mac n cheese I make uses a bechamel sauce as the base, then add in bacon and onion that has been cooked together, equal parts cheddar, mozzarella and about 1/2 that of sharp parmasan. Topping usually 1 cup breadcrumbs/panko with about 2 tbs parmasan mixed in.","meta":{"section":"Cooking","utc":1542002172}} +{"text":"Fancy it up with some garlic pepper and parmesan cheese.","meta":{"section":"Cooking","utc":1552915447}} +{"text":"Caramelized onion quiche.","meta":{"section":"Cooking","utc":1521897593}} +{"text":"Honestly, I would be much more concerned that it was in the sink thawing out then the temperature, sinks to me are kind of gross","meta":{"section":"Cooking","utc":"1387914057"}} +{"text":"OP asked for recipes","meta":{"section":"Cooking","utc":"1384464710"}} +{"text":"This sound cute af, wtf lol","meta":{"section":"Cooking","utc":1555868921}} +{"text":"No they aren't Haha, I just did it...","meta":{"section":"Cooking","utc":1563143521}} +{"text":"i like vegetable oil because it has no taste, and for taste i like sunflower seed oil or sesame oil (great for asian food)","meta":{"section":"Cooking","utc":1496415625}} +{"text":"They were $4 each, so yeah, expensive, I bought three. But they were quite large. I ended up making them into a salsa.","meta":{"section":"Cooking","utc":"1414957566"}} +{"text":"Haha I actually tried a similar method last time, it was extremely time-consuming but I haven't eaten any gritty part yet, so I suppose it was worth it?","meta":{"section":"Cooking","utc":"1344512942"}} +{"text":"This but with pork belly cubed and fried, and fried mushrooms. I used to hate it but I'm a convert now haha. We call it \u0142azanki.","meta":{"section":"Cooking","utc":1529307817}} +{"text":"But you are saying this is better than fresh?","meta":{"section":"Cooking","utc":1557599641}} +{"text":"http://imgur.com/TykIrDv heres a photo of the recipe!","meta":{"section":"Cooking","utc":1559155605}} +{"text":"Two things can be happening here . number one those steaks were likely a loss leader. If they were advertised in the weekly circular then they were definitely being sold at a loss to get people in the store. 5.99 is a good price for any beef these days let alone t bones. Secondly they could be only USDA select quality steaks which are typically the lowest grade beef you can buy in a grocery store. My money here is on option 1 because that is absurdly cheap for steaks with how expensive beef is right now","meta":{"section":"Cooking","utc":"1438783982"}} +{"text":"Not if they're vegetarian tho","meta":{"section":"Cooking","utc":1544132253}} +{"text":"I know it's terrible, I've studied it for three years at school.. 8 years ago now. And I wasn't great at it either. I'm sorry","meta":{"section":"Cooking","utc":"1337878450"}} +{"text":"Chicken piccata over linguine. Linguine with white clam sauce. Personally, I'd go with the piccata.","meta":{"section":"Cooking","utc":"1439819620"}} +{"text":"No knead bread is super easy, cheap and delicious! Only downside is how long it takes!","meta":{"section":"Cooking","utc":1468269430}} +{"text":"Mine too.","meta":{"section":"Cooking","utc":1562985595}} +{"text":"I would go plain salt pepper rosemary and work on different pan sauces to accompany it. Keep the chicken tasteful juicy and chickeny and leave all the excitement to the sauce","meta":{"section":"Cooking","utc":1542307881}} +{"text":"At the last attempt she should have been more suprised than mad","meta":{"section":"Cooking","utc":"1445214017"}} +{"text":"higher glycemic index...they digest faster causing your blood sugar to spike and on the same note also satiate you for a shorter amount of time. that's why steel cut oats are considered the healthiest / heartiest option. but if you're mixing it with butter and sugar like a boss I would imagine the difference is pretty negligible!","meta":{"section":"Cooking","utc":1481560031}} +{"text":"not reading the recipe through first only to discover that you're out of a critical ingredient or a certain step takes 2 hours. Everyone makes this mistake at least once. The trick is not making it again.","meta":{"section":"Cooking","utc":1451327819}} +{"text":"Oh I feel your pain. Found my wife holding a cooking steak in the new non-stick pan, while sawing it into quarters. Big scars on the pan bottom. She had blamed the kids for doing that to the previous one. I am sometimes too patient.","meta":{"section":"Cooking","utc":1562920572}} +{"text":"Okay, here's one from a friend: * heat pan to medium * butter * crack and place the egg with center yolk * cook until the majority of the body turns white * add a tablespoon of water and cover * cook until yolk just glosses over in white (or all the egg white is white) * cut the heat and plate This one has been consistent for me. I usually catch the water in an upside down lid and dump into the pan to save a spoon.","meta":{"section":"Cooking","utc":1449663370}} +{"text":"That's what I was thinking. It is cheese, it's *already* old. If you are a bit careful, wrap it correctly and don't touch it with your fingers it won't grow mold and if it does you can cut it away.","meta":{"section":"Cooking","utc":"1430162283"}} +{"text":"I'd have to agree. I cook all the time, and I'm pretty good at it, so I dare to play around a bit with \"this probably needs a bit more of this or of that\", but even I prefer recipes with exact measurements (although a pinch, to me, is precise enough). My boyfriend, who rarely cooks, gets absolutely frustrated with everything that's not a precise measurement. Even things like \"medium heat\" or \"simmer until it's softened\" will frustrate the hell out of him. I'm sure he'll learn to watch, smell, listen and remember in time. But for someone with no frame of reference, it's hard to learn from what you're doing wrong if you don't know what exactly you're doing wrong (did I add too much of something or rather too little).","meta":{"section":"Cooking","utc":1488711773}} +{"text":"Hahahaha I went to this university and my sister currently goes there. I did not realize this was thing. Well done.","meta":{"section":"Cooking","utc":1521071940}} +{"text":"Probably braised pork loin with some rice and whatever else I have in the fridge","meta":{"section":"Cooking","utc":1552071479}} +{"text":"Italian struffoli !","meta":{"section":"Cooking","utc":1505408920}} +{"text":"https://www.youtube.com/watch?v=wzC1Dn0gqgE","meta":{"section":"Cooking","utc":1532539664}} +{"text":"Leeks. Parsnips as mentioned. Green peas. Avocado. Seasoned carrots. Soubise -- there are a lot of variations, but the one I'm thinking of here involves pureed sauteed onions and white rice. Rutabaga! My father is Scottish and I grew up with neeps and tatties, though usually served separately; you'd mix them as you liked on your plate. If this is for somebody having difficulty eating, you can stuff eggs into pretty much any puree and the yolks will give it extra richness and nutrition. (Adding heavy cream is also good for texture, mouthfeel, taste, and calories.)","meta":{"section":"Cooking","utc":1452182550}} +{"text":"My grandmother used to make beer bread when I was growing up. It is super easy and yummy! Thanks for the additional tips, I'm going to have to try these next time I make it :)","meta":{"section":"Cooking","utc":"1326984027"}} +{"text":"Really easy vegan salad, sliced avocado, apple, and lime juice over the top. Bit of watercress works nicely too. No cooking involved and you can make it look really nice!","meta":{"section":"Cooking","utc":1506303668}} +{"text":"I hear what you're saying\u2014have you tried looking at their refurbished site? I understand it's still out of your price range but perhaps check out Craigslist? I had the ninja first and it was so disappointing (I had gotten it at a discount, too, something like $60) that I was really put off the brand. The lid was a mechanism, not just a simple on and done. The power just wasn't there, either. There were bits of things in my smoothies and it wasn't a nice texture. I'd buy a used Vitamix over a brand new Ninja any day of the week, honestly. I mostly use mine for smoothies as well, but the way I reason it, it really does pay for itself compared to buying these drinks at, say, a Jamba Juice or having to stop somewhere else for breakfast.","meta":{"section":"Cooking","utc":1453673175}} +{"text":"The way I see it, if a knife is dishwasher safe, doesn't have a handle that will degrade and start to harbor bacteria (I really like the Sani-Safe handles), and is meant for the amount of use that it'd see in a food service environment, it's going to last a long-ass time with what I'm doing to it. I'm only 3 years in, since adopting this knife-style (heh) but based on what I've taken off these knives, I have many more years in front of me before replacement. I plan to keep with it.","meta":{"section":"Cooking","utc":1459573118}} +{"text":"I believe that they are typically toasted, but deep fried would probably do just as well.","meta":{"section":"Cooking","utc":"1345096299"}} +{"text":"We usually get rib-eye, so it's a few dollars more a person.","meta":{"section":"Cooking","utc":"1388504547"}} +{"text":"Tomato and eggs over rice (serves 1 hungry person or 2 less hungry people) 3 large eggs 1 large tomato or 2 plum or Roma tomatoes 1 teaspoon rice wine 1 teaspoon sesame oil 1/2 teaspoon kosher salt, divided plus more to taste 2-3 scallions 2 teaspoons vegetable oil, divided 1/2 teaspoon rice vinegar A pinch of sugar 3/4 teaspoon cornstarch 1 tablespoon water Beat the eggs and add rice wine, sesame oil, and 1/4 teaspoon salt. Let sit at least 15 minutes. Chop the scallions finely and separate the white and green pieces. Chop the tomatoes into 3/4\" pieces. In a large frying pan, heat 1 teaspoon oil until hot. Add egg mixture and cook, folding the cooked parts up and letting the raw parts run down. Once the eggs are 90% done (there will still be some shiny liquidy parts on top) transfer to another dish (I usually use the same bowl I beat the eggs in). Clean the pan and heat another teaspoon of oil. Once it is hot, add the white scallion pieces and the rest of the salt. Stir fry for 1 minute and then add the tomatoes, the rest of the scallions, vinegar, and sugar. Cook for another 1-2 minutes, until very fragrant. In a small bowl, mix the cornstarch with 1 tablespoon water. Add to the tomato mixture, stirring until the sauce is thickened. Add the eggs back in and cook for 1 more minute, stirring to mix. Taste and adjust with more salt, sugar, or vinegar to taste. Serve over rice.","meta":{"section":"Cooking","utc":1514378615}} +{"text":"There are many breakfast places around me that serves your classic eggs, sausage, bacon. I never understood why you\u2019d want to go out to get something that can be made at home cheaper AND faster. And more than likely better.","meta":{"section":"Cooking","utc":1553740626}} +{"text":"check out this book https://www.amazon.com/gp/product/160774838X/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1 I can make pizza that IMO tastes better than what they serve at the locally owned wood fire pizza shop in my town Ken Forkish revolutionized home bread baking with FWSY, now he's taken on pizza, a man after my own heart","meta":{"section":"Cooking","utc":1491627995}} +{"text":"Yeah, you're not finding it because it would just need a single blade--a knife. Like Arrow said--get some gloves","meta":{"section":"Cooking","utc":"1443899888"}} +{"text":"Pyrokinesis.","meta":{"section":"Cooking","utc":"1391971628"}} +{"text":"Disco fries (fries smothered in gravy and mozzarella)","meta":{"section":"Cooking","utc":1563816494}} +{"text":"Roasted vegetables and chickpeas with flavoured rice - Healthy, tastes good, easy to meal prep for work lunches.","meta":{"section":"Cooking","utc":1552063978}} +{"text":"Yeah I'm having a tendency to lean towards southern too but the theme is redneck not southern. Plus I'm northern Canadian and we have a fair share of rednecks here ha ha ha.","meta":{"section":"Cooking","utc":1517196369}} +{"text":"Yep, I've never made it myself but my roommate has gone all out a few times and spent 12+ hours in the kitchen. He did not think it was worth it.","meta":{"section":"Cooking","utc":1544464506}} +{"text":"This is my favorite too! You can also add sweet chilli sauce for a sweet/savory flavor. Salt, pepper, sugar (optional) onion powder are good to add too. It's really good with grilled chicken, finely chopped red and Chinese cabbage, carrot, chopped peanuts, spring onion, all raw. Really good with crushed up uncooked ramen noodles mixed in (bonus, the noodles and everything soak up all the delicious liquid so it's like a whole different meal the next day), or if you prefer you could have it over rice or cooked noodles.","meta":{"section":"Cooking","utc":1463207679}} +{"text":"Philly with the chive and diced onion bits, best breakfast bagels ever!","meta":{"section":"Cooking","utc":1533238192}} +{"text":"I would use some Caraway seeds (k\u00fcmmel). They use it a lot in Austria. It gives it a nice earthy taste.","meta":{"section":"Cooking","utc":1525478327}} +{"text":"An oreo crust is a great addition to a cheesecake. I also like to add some extra crushed up oreos in my cheesecake when I make that from time to time. The only thing for the crust though is the frosting may melt if your spring form pan isnt tight. For peanut butter and adding it, Id take peanut butter chips and melt them down and just mix it into the cake. Im thinking a little bit would go a long ways. Or if you didnt want to mix it straight up in, pour it on top of the cheescake and swirl it in.","meta":{"section":"Cooking","utc":"1399613276"}} +{"text":"Healthier: boil first, peel after.","meta":{"section":"Cooking","utc":"1380895419"}} +{"text":"But that's what cooking is. It's not slavishly following a formula/recipe. It's about learning the techniques, knowing how to adjust seasoning to suit the dish and portions, getting familiar with the proper flavor combinations. If you want formulas and exact ingredients, look to baking. I say this not to discourage you, but just to set expectations. I can't tell you verbatim how to make 90% of what I cook. I literally have to start from scratch and measure everything out if I ever want to pass on a recipe. Even when I'm following someone else's, I use it more like a cheat sheet/guideline than an exact process unless it's a dish/technique that I'm just completely ignorant about. The key to learning how much of a \"little bit\" of this and that is the proper amount is to *taste your food while you're cooking it*. In the meantime, spend some time with her cooking. List the ingredients and try to capture the general proportions. Learn the cooking techniques (roasting, pan-roast, pan-sear, braise, etc.). When it comes to cooked sauces, learn how to make a roux and how much roux thickens how much liquid.","meta":{"section":"Cooking","utc":1510595986}} +{"text":"Chicken.","meta":{"section":"Cooking","utc":1520819899}} +{"text":"My answer. Although I don't include tuna and do include onion (I think it's a regional variation). And no parsley for me, just lots of oregano!","meta":{"section":"Cooking","utc":1559479950}} +{"text":"Ah I recognize this situation from when I was a student ;) Firstly, I'd make a meal plan for those 9 days so you there's no waste or FU's. Secondly, try to get some extra cash so you'll have some emergency money (sell something you no longer need on your countrys ebay/craiglist, some old games to the gameshop, stuff like that). For breakfast: save the bread for breakfast, you might want to freeze it portionwise and you'll probably need a second loaf to get you through the nine days. The cold cuts can go on the bread and might want to pick up a jar of peanut butter (or other durable sandwich spread). For lunch: the eggs (1 per day), 3 of the onions (1/3 per day), brocolli and peas. Each day makes an omelet with stirfried veg (serve with ketchup). If you're sick of it change it up with a pack of ramen noodles. dinner: * 2 days: fish fingers (0,5 pack), 0,5 kg boiled potatoes, carrots or calliflower (serve with ketchup) * 2 days bean stew over rice (red beans, white beans, tomatoes, 2 onions, lots of paprika powder, a bit of bacon) * 2 days oven dish with potatoes (milk, bacon, 1 kg of potatoes, a bit of cheese on top, nutmeg, salt, peper) * 1 day cheap ass 'spaghetti carbonada' (spaghetti, bit of bacon, 1 egg, cheese) * 2 days 'goulash' over rice (sausage, lots of winter carrot and onion, passata, paprika powder) shopping list: * 1 loaf of bread * peanut butter * 2 packs of ramen noodles * ketchup * bacon (to be used in 5 seperate meals) * cheese (2 meals, leftovers for sandwiches) * spaghetti * sausage (2 meals) * winter carrot * onions * passata * if there's any money left, fruit and cheap snacks like potato chips, coffee/tea drink the leftover milk & the kefir Good luck! It might not be haute cuisine but it's all edible, you'll live, and your pantry will be cleared out. Eat perishables first! Edit: I forgot to mention: when I say 'goulash' and 'spaghetti carbonada' I mean a dish that's vagualy inspired by that but dead cheap.","meta":{"section":"Cooking","utc":1485094906}} +{"text":"I cook everything separate and reheat all together. Just keep tasting it, don't over season, you can reseason later, I add sugar to mine though. Egg I cook separately always, and add boiled rice. But this is something I've made up :)","meta":{"section":"Cooking","utc":1474734903}} +{"text":"Did the \"farm\" have signs saying things like I-10, or possibly M-1?","meta":{"section":"Cooking","utc":"1434501558"}} +{"text":"\ud83d\udc4d","meta":{"section":"Cooking","utc":1563854072}} +{"text":"I've tried it, it's good!","meta":{"section":"Cooking","utc":"1420909659"}} +{"text":"Caipirinhas","meta":{"section":"Cooking","utc":1456504164}} +{"text":"I'm not indian (am filipino), but an indian shopkeeper told me of how they pickle green mangos. We filipinos pickle green mangos too, but certainly not as spiced as the indian variety.","meta":{"section":"Cooking","utc":1490108106}} +{"text":"The groundbeef is just 14% assorted beef. But I've found that the texture you tend to get abroad is often very grainy. Better to make your own I suppose. if you have a meat grinder.","meta":{"section":"Cooking","utc":"1414951223"}} +{"text":"Yeah and feel like shit and get diabetes","meta":{"section":"Cooking","utc":"1428543538"}} +{"text":"A really good chana masala may change your mind. The best chickpeas I've ever had are from a kabob place","meta":{"section":"Cooking","utc":1553726242}} +{"text":"> he should start with the basics. A can with, or a can without basil is pretty basic just the same.","meta":{"section":"Cooking","utc":1496254008}} +{"text":"You can cook down spinach and put it with chicken, fish, or beef and barely notice it is there. Brown rice is also good to pair with things .","meta":{"section":"Cooking","utc":1473645598}} +{"text":"The status qou is always interesting and innovative.","meta":{"section":"Cooking","utc":1481326196}} +{"text":"I'd definitely be making sauce - you're right about ordinary tinned/canned tomatoes being cheap and readily available. What you want to do is deal with all the work up front. I don't know if I'd bother with roasting the tomatoes first unless you really like them best that way. Advantages of freezing: less special equipment needed; less initial cooking time. Advantages of bottling/canning: no freezer required, so safe from power outages and not taking up finite space; product will last up to several years under proper conditions; product will not require defrosting to use. A bottling/canning outfit is expensive, but it is often possible to get them secondhand (garage sales are good) or hand-me-down from a relative; ditto jars which are almost endlessly reuseable. You may need to buy replacement items such as thermometer and lids/rings/clips. The cost is worthwhile if you have access to lots of tomatoes and fruit (note that it is no longer officially regarded as safe to preserve meat or vegetables in this way).","meta":{"section":"Cooking","utc":1463377000}} +{"text":"Will definitely check out Chef's Table, I have been meaning to watch it for a while. I saw an episode of Iron Chef once, a year ago or so, and if memory serves right, it was kind of the same deal as with Final Table","meta":{"section":"Cooking","utc":1544485382}} +{"text":"It's really good for getting out all the moisture for making hash browns and latkes. Way easier than any other method I've found.","meta":{"section":"Cooking","utc":1547609171}} +{"text":"You're going to want to do some Googling. Look up the Picayune Creole Cookbook, a good reference for Louisiana cooking. It's pretty old, so I believe it's available free online. Anyway, there are two broad styles of gumbo: Cajun and Creole. Both usually start with the trinity: onions, green peppers, celery. Many recipes start with a roux (equal parts flour and oil) cooked to some shade of brown, and then you add your trinity of aromatic vegetables, let it cook a bit, and then add some garlic. For a Cajun gumbo, you usually want the roux to go pretty dark, like chocolate. You also want the onions nicely caramelized. Some people do this in a separate pan; some just add them to the main pan, but before the rest of the aromatic vegetables. For a Creole gumbo, you don't brown things as much, and you usually add some tomatoes. Now, for the seasonings, you can add some store-bought Cajun or Creole seasoning, or you can just add stuff to taste if you have a well-stocked pantry. I like cayenne, paprika (preferably smoked), black pepper, oregano, thyme, bay, Worcestershire sauce. Then add some chicken stock and let it simmer, and add whatever meats you want. If you are using multiple meats, add them at the right time so they all get done cooking simultaneously. You can also brown meats in advance for additional depth of flavor. Some people say a gumbo must contain okra. If you want it, throw it in to simmer along with the meat. If not, you might want to add some fil\u00e9 powder. Do this right before serving, preferably on the plate; heating fil\u00e9 makes it stringy.","meta":{"section":"Cooking","utc":"1403689190"}} +{"text":"M\u2019enfin?!","meta":{"section":"Cooking","utc":"1424856760"}} +{"text":"I completely agree.","meta":{"section":"Cooking","utc":1560413605}} +{"text":"That is incorrect, while the literal translation is \"under pressure\", sous vide is primarily a technique that allows precise temperature control for a duration of time, mostly with food sealed in an anaerobic environment. You can cook food sous vide in jars, or for the sake of eggs, even in their shell, a vacuum is not absolutely necessary.","meta":{"section":"Cooking","utc":1519266320}} +{"text":"butter > milk","meta":{"section":"Cooking","utc":1552791100}} +{"text":"Scalded eyeball? I hate an eyelash in my eye","meta":{"section":"Cooking","utc":1493605397}} +{"text":"He butchered custommer service. Seriously, is there another butcher in your town?","meta":{"section":"Cooking","utc":"1445339911"}} +{"text":"This is intriguing. I can't taste sweet potatoes and egg in my head. May have to give this a shot, even if I hate it (doubtful!) It's cheap too! Thanks.","meta":{"section":"Cooking","utc":1548017936}} +{"text":"Aka my least favorite dish to wash","meta":{"section":"Cooking","utc":1548089713}} +{"text":"Here's my chicken bok choy soup. You're gonna need: Chicken carcass, chicken meat (thighs, drumstick, anything you fancy), bok choy, potatoes, carrot, celery, ginger, garlic, star anise, onions (I use shallots but doesn't really matter), chillies, salt & pepper. - Boil water, throw chicken bones in. - In a hot pan, throw in onion (cut in half), garlic, ginger, star anise. Get them hot, burn them just a little bit to release the flavour. - Throw those things in the pot. - Cut up carrots, celery (cut them big), some chillies throw in the broth. Season it with salt and pepper. - Wait for 20 mins. - Throw in the potatoes, diced chicken. Wait for them to cook. - When they've finished cooking, throw in the bok choy, cook them for a solid 1 minute. - Eat it with rice. Anyway, keep the broth clear. I hate 'muddy' broth.","meta":{"section":"Cooking","utc":"1444528958"}} +{"text":"Use sparingly, because you don't need a lot to get flavor (plus it's expensive!). My favorite way to use it is to make Paella","meta":{"section":"Cooking","utc":1507934491}} +{"text":"After packing all of the limes with salt and pressing them down firmly, I add more lime juice so that everything is covered. I never use water. Put a smaller lid inside the vessel so the fruit all stays below the level of the liquid. When I make the drink, I don\u2019t add extra brine, but I do add a little fresh lime juice. Good luck!","meta":{"section":"Cooking","utc":1535652737}} +{"text":"Now how am I supposed to learn to cook at work, and then come home with a brand new meal that mg girlfriend didn't know I could make?! Stupid food network taking away my game.","meta":{"section":"Cooking","utc":"1397220851"}} +{"text":"That isn't a problem with sous vide, lol. >No\u2014why would it? You said it in your last post. >I think this is the real answer here for fast-cooking meats. It's convenient. Sous vide takes way longer to cook than normal methods. Nothing you're saying makes any sense.","meta":{"section":"Cooking","utc":1515873703}} +{"text":"I love some KFC...Korean fried children...I mean friend chicken!","meta":{"section":"Cooking","utc":1477878578}} +{"text":"OP already listed elote, so that would be double corny.","meta":{"section":"Cooking","utc":1468100504}} +{"text":"My favourite are from Oh She Glows!","meta":{"section":"Cooking","utc":1485561764}} +{"text":"missouri: meat toasted ravioli and gooey butter cake","meta":{"section":"Cooking","utc":1563806962}} +{"text":"Pati Jinich's Ancho Chile Relish is not spicy at all, but is absolutely delicious. It makes a great condiment for sandwiches or any mexican food. And it will keep for 6 months in your refrigerator. https://patijinich.com/recipe/ancho-chile-salsa-or-relish-or-pickle-or-viniagrette/","meta":{"section":"Cooking","utc":1488425198}} +{"text":"i totally forgot i make taco rice for lunch sometimes. it started by cleaning out the fridge one day. basically what you make but i throw black olive/red pepper/tomato into the rice and eat it on a tortilla. that shits good.","meta":{"section":"Cooking","utc":1548277841}} +{"text":"Exactly what does it say on the can? And is it duck or goose? If it's in a can I'm guessing it bloc du foie gras, which is more of a pate often containing spices and wine. This is not the kind of foie gras you would grill or pan fry. If it is bloc, I would suggest baking a really nice loaf of French bread and enjoying the pate spread directly on it. Maybe paired with fig jam, a sharp cheese, and a nice Riesling (or even a slightly chilled Beaujolais). Whole unprepared foie gras is usually sold either fresh (and highly perishable) or preserved in a very large jar in oil. If this is the case, you should read up on how to prepare and devein foie gras, IMHO the best serving is simply pan frying lightly and serving with good bread. Your suggestion of onion jam sounds really good, an unctuous sweet pairing usually works well with it.","meta":{"section":"Cooking","utc":"1345141824"}} +{"text":"Could you use an equal amount of passata (which I guess I\u2019d just blended tomatoes anyway, so you might as well blend what you\u2019ve got).","meta":{"section":"Cooking","utc":1548284596}} +{"text":"https://www.penzeys.com/online-catalog/sweet-curry-powder/c-24/p-108/pd-s Spices at Penzeys Sweet Curry Powder","meta":{"section":"Cooking","utc":1535902711}} +{"text":"Gluten free jelly filled donuts from scratch. A few expletives were uttered that day.","meta":{"section":"Cooking","utc":1543474775}} +{"text":"65C for an 1\u00bd or two are better, wrap it in tinfoil or something, did makeshift sous vide like this before I got my circulator.","meta":{"section":"Cooking","utc":1497973777}} +{"text":"ME COOK GOOD. WOMAN STAY OUT OF KITCHEN. JK, I know about 20 dishes by heart and can improvise, my roomies can make uhhh mac and cheese. #winning.","meta":{"section":"Cooking","utc":"1348168804"}} +{"text":"But then isn't that a filling for celery?","meta":{"section":"Cooking","utc":1499175984}} +{"text":"lol I cant argue against that","meta":{"section":"Cooking","utc":1533346874}} +{"text":"Drained.","meta":{"section":"Cooking","utc":1555069336}} +{"text":"could be, but up here you can't really find it up here in Canada. we do have locally raised lamb every spring, but only in the spring.","meta":{"section":"Cooking","utc":1547405925}} +{"text":"Spice blends. Make your own! Fresher, cheaper, they don't have the extra salt and \"anti-caking agents\" and you can learn a lot about flavors and combinations by making them yourself.","meta":{"section":"Cooking","utc":"1445470781"}} +{"text":"Everything needs to be super sanitary as well. We did just fine for a long time using the same kettle everyday, and we certainly didn't bleach it to smithereens","meta":{"section":"Cooking","utc":1518740498}} +{"text":"I have to agree here, reheating basically cooks it all over again, no matter how slow the process. Only now you're not starting with a piece of meat that is evenly raw all the way though. It's already more done on the outside than the inside. Especially with something the size of a pork loin, by the time the inside is warm again the outside will be overcooked.","meta":{"section":"Cooking","utc":"1344487088"}} +{"text":"Trader Joe's sells little containers of mirepoix and they are a lifesaver!","meta":{"section":"Cooking","utc":1559244372}} +{"text":"that's a great idea - how do you search for mistakes? (Meaning, it's easy to search for how to do the recipe or the basic dish, but how do you find the folks who blog or go online about what they did wrong?)","meta":{"section":"Cooking","utc":"1407941221"}} +{"text":"The gluten test needs to be done before the elimination diet.","meta":{"section":"Cooking","utc":1476043684}} +{"text":"Try this. http://www.seriouseats.com/recipes/2011/12/ultra-crispy-slow-roasted-pork-shoulder-recipe.html and the science behind it http://www.seriouseats.com/2011/12/the-food-lab-ultra-crisp-skinned-slow-roasted-pork-shoulder.html","meta":{"section":"Cooking","utc":"1414101033"}} +{"text":"Came here to say this.","meta":{"section":"Cooking","utc":"1345929829"}} +{"text":"Marinated it with olive oil, soy sauce, lemon, Dijon and some black pepper. Cut it into small pieces with the grain. It tasted good but was a tad tough, tougher than the cuts I'd normally BBQ.","meta":{"section":"Cooking","utc":1488763981}} +{"text":"Medium heat and *patience* improved my grill cheese sandwiches a great deal.","meta":{"section":"Cooking","utc":1506712664}} +{"text":"Well you're no fun. Tripe is just tripe, btw - the inside lining of an animals stomach that has a very distinctive honeycomb pattern, very good. I think the word you're looking for is offal, which can refer to all organ meats.","meta":{"section":"Cooking","utc":"1371572517"}} +{"text":"Steaming eggs is the best way to cook them.","meta":{"section":"Cooking","utc":1546127676}} +{"text":"I may be off base here and prepared to learn a thing or two from this question but marinade for burgers? Never really heard of that. I and smoke, grill and cook a lot......","meta":{"section":"Cooking","utc":1531585615}} +{"text":">My daughter has an intolerance to the ingredients typically used to enrich wheat flour. In the U.S., these are just vitamins, and sometimes calcium. Your daughter is sensitive to vitamins? http://www.fns.usda.gov/fdd/_private/_audit/HHFS_FLOUR_ALL-PURPOSE_B182_Final.pdf http://en.wikipedia.org/wiki/Enriched_flour > I see noodles that say \"100% semolina flour\" or \"100% durum wheat flour\" but are those unenriched flours or can those contain the enrichment additives What additives would those be? In the U.S., labeling is required to say exactly how much vitamins and minerals are in the product, so if a product is made with enriched flour, it will say so on the label.","meta":{"section":"Cooking","utc":"1370307098"}} +{"text":"Oatmeal would be easy with what you listed. You might be able to poach eggs with your electric kettle and a covered bowl. Another option would be waking up earlier and eating breakfast at home.","meta":{"section":"Cooking","utc":"1377696516"}} +{"text":"It\u2019s sencha usually or culinary grade matcha that you find in the store. The fad\u2019s been good for my baking wallet though. I don\u2019t really like issuing high quality matcha to make desserts when it\u2019s so expensive, but 1/2-1lb bags of culinary matcha are pretty cheap now.","meta":{"section":"Cooking","utc":1544947179}} +{"text":"Reminded me of this guy I found a while back, looking for things to do with my figs: https://youtu.be/AjprUtUNKn8","meta":{"section":"Cooking","utc":1542000596}} +{"text":"I'm a big fan of Ruhlman's Twenty. Twenty chapters, each on a single ingredient or technique, with recipes at the end of the chapter to demonstrate the concepts. It's the book that finally beat the concept of balancing salt, acidity, and sweetness into my thick skull. (\"Why would I ever add vinegar to my stew? I don't want sour stew!\")","meta":{"section":"Cooking","utc":"1426184253"}} +{"text":"Just tried a teaspoon of cinnamon. Thanks a lot you jerk.","meta":{"section":"Cooking","utc":"1387732362"}} +{"text":"Not sure I'm familiar with this reference. Got a source?","meta":{"section":"Cooking","utc":1449097989}} +{"text":"It adds a little starch and protein to help emulsify the mix, and some good for you fats. Pignons or pine nuts also add a refreshing pine taste to cut through the richness. I just hate it. I wont drink gin or use juniper berries either, except Uncle Val's.","meta":{"section":"Cooking","utc":1457561376}} +{"text":"What I learned about cooking is that don't think you can read line by line from a recipe and the dish comes out like it looks like in a pic from a cooking magazine. You'll probably have to make a dish 2-3 times before you get it right. Don't get discouraged. When you get it down it's like second nature and you grow to love it. Also, your reason for wanting to learn how to cook sounds like a great one.","meta":{"section":"Cooking","utc":"1430870898"}} +{"text":"oh my god, thank you. this is the stuff i've been searching for. there was this amazing lebanese bakery where i used to live and i'd get this stuff on the side and it was amazing. can't find it where i live now and i dream of it. now i can make it myself!","meta":{"section":"Cooking","utc":1535405782}} +{"text":"Ohhh I think that might be it I'll give it a try thanks","meta":{"section":"Cooking","utc":1554740080}} +{"text":"Wiki combi steamer. They're highly versatile and precise.","meta":{"section":"Cooking","utc":1540151534}} +{"text":"I like to make crepes and use them as the wrap. I usually make them up one night for dinner, and then the next morning make eggs/bacon/sausage/potatoes/etc and wrap them all up :)","meta":{"section":"Cooking","utc":1556703263}} +{"text":"I am not sure whether your mom used a batter or coated them in bread crumbs. I am a big fan of beer batters. Simple mix flour, salt, pepper, and beer and make it about as thick as a pancake batter. But if you want a breading, go with panko bread crumbs.","meta":{"section":"Cooking","utc":"1343347091"}} +{"text":"Haha maybe I should start a blog! Thursday is traditionally (on Norwegian boats) potatoball day. Nobody here really cares for potatoballs so the Captain proposed to change it to pea soup and pancake day. Feel free to ask any questions by the way.","meta":{"section":"Cooking","utc":1550829260}} +{"text":"Holy shit the ones with egg in them. WOW. That looks amazing.","meta":{"section":"Cooking","utc":"1372583571"}} +{"text":"You have teachers right there in the kitchen every night! Learn from someone who already knows! Ask what you can do to help with dinner, and if they say nothing then nicely explain that you would really appreciate some help and support for trying to make yourself a more well rounded person. Help prepare the first few times then let them do the cooking and just watch everything they do and how they go about it. Once you're comfortable and feel like you can help hands on, jump on in!! Cooking* isn't scary*, its so much fun! Once you get comfortable cooking what you know, then you get to be creative and just create whatever flavor comes to mind. It really is a wonderful skill to have and i give you major props for trying to make yourself learn when you could just as easily get by letting someone else do it.","meta":{"section":"Cooking","utc":"1418055692"}} +{"text":"How many would you say it serves?","meta":{"section":"Cooking","utc":"1342021659"}} +{"text":"Get that garlic salt in the shaker thing. This ain\u2019t iron chef","meta":{"section":"Cooking","utc":1527693147}} +{"text":"I would disagree that they are second to none. I would say it\u2019s a mixed bag at best and entirely depends on the category of tool and what range you are looking at. I guess I\u2019m just sick of the whole Japanese = OMG it\u2019s so much better than everything else trend.","meta":{"section":"Cooking","utc":1541704786}} +{"text":"Granola is dirt cheap to make. The nice thing about making then at home is that you can completely control the amount of sugar that goes into it since most brands tend to use tons of it.","meta":{"section":"Cooking","utc":"1420166398"}} +{"text":"It\u2019s great stuff! So easy to DIY too. Enjoy.","meta":{"section":"Cooking","utc":1560718442}} +{"text":"I'll save them in my phone on colornote, which I can access elsewhere if I back it up. The woman of the house has a binder that she prints them out and places them in. The difference is if she modifies a recipe to her liking, she keeps it in her head and doesn't bother changing it on paper, which causes issues if I'm the one cooking. I update any changes I make, that way either of us (mostly me) can easily discern what to do, instead of having to make guesswork.","meta":{"section":"Cooking","utc":1459891475}} +{"text":"At least pork roll is solid meats and not mushy on the inside like scrapple.","meta":{"section":"Cooking","utc":1541258288}} +{"text":"I don't know if freezing causes it, but some garlic will turn green when a certain protein/enzyme is activated/denatured. Google \"green garlic\" and you should find further info. It's not dangerous when it's due to the reaction, but make sure it looks like what you have.","meta":{"section":"Cooking","utc":1483190085}} +{"text":"I don't trust them with anything. I learned about this recipe shortly before I canceled my subscription.","meta":{"section":"Cooking","utc":"1371373785"}} +{"text":"Is balsamic glaze homemade or do you buy it in the store? Different from vinegar obviously","meta":{"section":"Cooking","utc":1551633238}} +{"text":"I never thought about just meal prepping ahead of time huh. Using the oven seems so much better now","meta":{"section":"Cooking","utc":1476103380}} +{"text":"My Tramontina stainless steel pot set is coming up on 30 years old and still going strong. You would not know it's not brand new.","meta":{"section":"Cooking","utc":1559159203}} +{"text":"Doesn't the cole slaw have vinaigrette? Or is it just the dry cabbage and carrots?","meta":{"section":"Cooking","utc":"1416951725"}} +{"text":"If you can afford it, these online cooking classes are AWESOME for learning all the basics you'll need for more advanced stuff. http://rouxbe.com/cooking-school (a lot of other online cooking schools are also good, but this is one of the best I've found... at least, it used to be - haven't watched in a while.)","meta":{"section":"Cooking","utc":"1399567677"}} +{"text":"Thanks! I kept seeing 20-30 min being stated in receipts I was reading. The more I research, it seems that 45 min is not so uncommon.","meta":{"section":"Cooking","utc":1472221311}} +{"text":"As others have said, lower the heat. My additional tip: stale bread. Stale bread will take up the egg/milk mixture and create a wonderful texture in the end. My favorite recipe: http://www.foodnetwork.com/recipes/alton-brown/french-toast-recipe.html Yes, it takes 2 rounds of cooking, one in the pan and again in the oven, but the outcome is so much better than regular old white bread that turns soggy via the \"quick and dirty\" method.","meta":{"section":"Cooking","utc":1473230284}} +{"text":"One whole egg, veg oil, garlic, dijon, lemon, salt and pepper. I use the immersion blender way for mayo, but also bearnaise and hollandaise. All the --aises, lol. I haven't quite figured out a good ratio for olive oil mayo yet. All olive oil and it's incredibly cloying, not enough and you can't taste it, so it's a waste.","meta":{"section":"Cooking","utc":1487532121}} +{"text":"You're only a winner if you share your prize with the person who helped you out.","meta":{"section":"Cooking","utc":1501258402}} +{"text":"Peel or do not peel your apples, it's up to you and what you want. Tweak the sugar as you want depending on if you are eating this as a dessert or a side dish. Then slice the apples into a little thicker than a quarter inch thick. Place the apples into a sauce pan and pour about a half a cup of water in along with a pinch of salt, a few drops of lemon juice, pinch of nutmeg, and a pinch of cinnamon. The allow it to come to a boil, once it starts boiling add a few tablespoons of (preferably brown) sugar, stir and reduce heat. Allow apples to simmer for at least 30 minutes or up to an hour depending on how tender you would like them. You can repeat the boiling process several times and come out with more of an apple sauce too if you want the apples to really cook down. Et voila, serve with ice cream; on french toast, with BBQ; as a thanksgiving side, when you have kids who are picky eaters. You can also use this to fill apple pie or apple cobbler, as long as you allow all the liquid to evaporate.","meta":{"section":"Cooking","utc":1528475718}} +{"text":"https://savoringtoday.com/green-beans-genova-style-test-kitchen-tuesday/ Green beans with lemon and anchovies. One of my favorite sides. Even better if you pull the beans apart before tossing in the sauce.","meta":{"section":"Cooking","utc":1537975831}} +{"text":"It's a bummer when the starches in the noodle fully break down and you get noodle mush that looks like Jell-O. Looking at you, egg noodles.","meta":{"section":"Cooking","utc":1564252929}} +{"text":"Do you use the lid of the can to slice the sausages in half, and then add mustard?","meta":{"section":"Cooking","utc":1547423847}} +{"text":"Also it sounds like you may be cooking at too high a heat. I do mine low and slow to prevent cracking. About 250 degrees.","meta":{"section":"Cooking","utc":"1436677558"}} +{"text":"Holy shit you are racist and ignorant.","meta":{"section":"Cooking","utc":1535381788}} +{"text":"knives: https://smile.amazon.com/Mercer-Culinary-Genesis-Magnetic-Rubberwood/dp/B00QYUG72U/ From a few other threads, a lot of culinary schools give Mercer knives to their students as workhorse knives. They hold an edge wellThe Genesis and Renaissance sets are very similar, just with different handles. Stay away from the millennia set, as it's crappier stamped steel (rather than forged) and doesn't hold an edge. &#x200B; Speaking of holding an edge, Go find my man over at Upon Leather on Amazon: https://smile.amazon.com/Sharpening-Polishing-Compounds-Double-Sided-Adhesive/dp/B075BN3LVQ/ I'm not associated with him, but every strop I've purchased has come with a hand written note and is great quality. Use the strop before anything and it will stretch your sharpening window out several months. &#x200B; Contact grills are painfully close to being a multi-tasker. I concur with u/milee30 on the cast iron approach. Though any decently heavy pan can do the job if you're already set. &#x200B; Sous Vides are great, especially at their newer price points. It is almost 50% cheaper to buy whole 8-10 pound cuts of steak, trim them yourself, then individually bad and freeze. Get home from work around 4 pm, fire up the sous vide and drop in a steak, and have dinner ready by 6/6:30. You can use your existing pots, or get a large cambro storage container and use it. The SV itself is small and won't take up a lot of your storage. &#x200B; Other stuff that gets daily use: * thermometers. One good one for sticking and one of the remote style for if you're roasting/grilling/smoking/braising anything (and to cross check your SV if necessary). * Bamboo cutting boards are hit or miss. I've had ones that split in a month and ones that have lasted over a decade. Not as good as hardwood, but miles cheaper. * A bench knife (scraper) or two will be a huge help. * Tasting spoons. I just keep a coffee mug full of them next to the stove. best $15 I've spent in recent months. https://www.amazon.com/gp/product/B00MMZ3HK6/","meta":{"section":"Cooking","utc":1554404698}} +{"text":"I'd braise it in red wine","meta":{"section":"Cooking","utc":1464649581}} +{"text":"That is pretty awesome, though I do have a tough time imagining Michael Jackson fussing around his kitchen, preparing his pie...","meta":{"section":"Cooking","utc":1547296572}} +{"text":"Some people have celiac but still want croissants, I guess. Just like how some people are vegan but still crave cheesecake. Not everyone has to have the same tastes as you.","meta":{"section":"Cooking","utc":1504281077}} +{"text":"Does that abomination do anything else? Looks like a massive waste of space and money.","meta":{"section":"Cooking","utc":1476651310}} +{"text":"I am not sure exactly what peasant food is but I enjoy a good stirfry. You can almost use anything. Whatever meat you have an whatever vegetables you have and make a nice sauce and serve over rice.","meta":{"section":"Cooking","utc":1529294451}} +{"text":"Saved it. I'll give it a try when I have the ingredients. I don't think it's a fair test to make it with store-brand spam. This looks like a great dish to make up in huge amounts and freeze.","meta":{"section":"Cooking","utc":"1446407697"}} +{"text":"This is why I add pineapple juice to marinades. It's pretty good","meta":{"section":"Cooking","utc":"1436342467"}} +{"text":"YES to salt. It's essential in anything chocolatey and it really brings hot cocoa to life. Other embellishments I've enjoyed: brown sugar (gives a little caramel flavor), a drop of almond extract, a drop of mint extract, a tiny pinch of hot pepper, or a tiny pinch of cinnamon. (Not all of those at the same time.)","meta":{"section":"Cooking","utc":1548719715}} +{"text":"The first time I had this dish I couldn't believe how simple and delicious it was. I crave it now. I love to make it with radiatore pasta.","meta":{"section":"Cooking","utc":1537958931}} +{"text":"Start to finish. My absolute favourite cooking soundtrack.","meta":{"section":"Cooking","utc":1554925518}} +{"text":"Fresh is best, although the stuffed/wrapped style you speak of never grows old. Try chopping the tops off, seeding and then filling with cream cheese from top with pastry bag style contraption. -chopped fresh on top of scrambled eggs, grilled fish or other grilled goodness. - sliced fresh for cheese and crackers. - pico de gallo - minced fresh with garlic, cilantro, salt, a little oil and some lime juice. Put on whatever is hot and made of meat. Enjoy. - mango salsa. Usually a habanero marriage but dismiss not a version with a properly hot jalape\u00f1o, chopped fresh.","meta":{"section":"Cooking","utc":1499884221}} +{"text":"Sonoran hot dog","meta":{"section":"Cooking","utc":1563818984}} +{"text":"So... potato skins. :)","meta":{"section":"Cooking","utc":"1363129176"}} +{"text":"The town (shire) that grew up around the 'Weorgoran fort' (Worce-ter). wor ster shur","meta":{"section":"Cooking","utc":1468816554}} +{"text":"Keep it pointed away from your face.","meta":{"section":"Cooking","utc":"1356623914"}} +{"text":"Oh ok. I thought it was pico de gallo, chicken, guac, rice and beans.","meta":{"section":"Cooking","utc":1563850392}} +{"text":"Lime, cilantro... Also I second the guy who said tumeric, and paprika.","meta":{"section":"Cooking","utc":1510248398}} +{"text":"Mayonnaise. Tried multiple \u201cfoolproof\u201d recipes, with an immersion blender, in a food processor, even by hand...it breaks on me every time. Maddening!","meta":{"section":"Cooking","utc":1517512307}} +{"text":"Smoked an 82lb piggie, regularly cooked 40 gallons of chili and various other soups, regularly do several hundred piece chicken orders, list goes on and on.","meta":{"section":"Cooking","utc":1559500746}} +{"text":"Like this video for Chil-fil-gay sandwich :)","meta":{"section":"Cooking","utc":"1405611245"}} +{"text":"Scrub them with salt.","meta":{"section":"Cooking","utc":1487182136}} +{"text":"Shut the fuck up.","meta":{"section":"Cooking","utc":1562258982}} +{"text":"I love when I see the disclaimer on a menu \"not responsible for well done steaks.\"","meta":{"section":"Cooking","utc":1519417242}} +{"text":"How would it take longer to cook? Ramsay's method involves constantly taking off the heat.","meta":{"section":"Cooking","utc":1534358215}} +{"text":"I don't think it will ever be a culinary ingredient. Even if it were so cheap that you would prioritize flavor over effect, the *taste* of marijuana is awful. I mean, anything with weed in it would taste so much better without the weed in it. Better save it to pass around *after* dinner.","meta":{"section":"Cooking","utc":1515465003}} +{"text":"I respect you","meta":{"section":"Cooking","utc":1557072645}} +{"text":"And to add to that katsudon.","meta":{"section":"Cooking","utc":"1422208910"}} +{"text":"LOL I can see the headlines now... \"Zucchini Bandit Strikes Again!\"","meta":{"section":"Cooking","utc":1498922953}} +{"text":"I put dill in everything from sauces to eggs. While its fresh, cut it, leaving a significant portion of the stem, and put it in a ziploc bag in the freezer. You can take it out and clip off little bits as you need it, and it lasts a long time as long as you are careful about freezer burn.","meta":{"section":"Cooking","utc":"1339616231"}} +{"text":"For you and anyone reading: Use solid coconut fat or coconut oil. It's almost if not actually better than butter, and I like butter. You can make vegan, dairy free and even gluten free stuff like brownies and cookies of many kinds with solid coconut fat and it's practically even better than the \"real\" thing and people trip out when you tell 'em it's vegan or gluten free (I'm a scavenger-omnivorous myself, but it's always nice to share cookies with people.)","meta":{"section":"Cooking","utc":"1421652918"}} +{"text":"I second this, especially Bittman.","meta":{"section":"Cooking","utc":"1357508024"}} +{"text":"I am taking this class. Pretty interesting but I do think the format is awkward (unlike coursera). I say this mainly because of the \"tabs\" at the top of each section, where more information can be gathered/discussed in further detail. You wouldn't know it was there because it's not mentioned in the left sidebar.","meta":{"section":"Cooking","utc":"1381438619"}} +{"text":"So after reading this I ran to the kitchen to check my inherited cookware hoard and I have a 5 piece set of Le Creuset cookware! I love love LOVE it and never knew how lucky I am! TIL the value of Le Creuset.","meta":{"section":"Cooking","utc":1562904501}} +{"text":"I feel like the jury's rigged.","meta":{"section":"Cooking","utc":1526669053}} +{"text":"you mentioned a few of my favorites! Cheers and happy hodgepodging!","meta":{"section":"Cooking","utc":1521554838}} +{"text":"The no salt thing has been debunked so many times it is ridiculous.","meta":{"section":"Cooking","utc":1486600951}} +{"text":"Pea and ham. Use bacon bones and hocks. Serve with crusty bread. Too good.","meta":{"section":"Cooking","utc":"1430237739"}} +{"text":"Nah, she's not an idiot, she just plays up being goofy and cutesy for the camera. She's not a pro baker, just someone who likes to make cool looking foods and given how creative she gets with it I give her a lot of credit. It can be off putting if you're looking for a professional style or don't like how cutesy it is, but as someone who makes YouTube recipes I have a lot of respect for her creativity and consistency.","meta":{"section":"Cooking","utc":1500995722}} +{"text":"Do you serve it as-is or with something? I think really dark chocolate ice cream would work!","meta":{"section":"Cooking","utc":"1371565258"}} +{"text":"Thank you!","meta":{"section":"Cooking","utc":"1405099634"}} +{"text":"I don't really eat sourdough usually. But it might be time to give it a try :)","meta":{"section":"Cooking","utc":1516926301}} +{"text":"Definitely one of the most versatile cuts of meat in existence","meta":{"section":"Cooking","utc":"1367212659"}} +{"text":"Ohh. Okay. Ill try that and see how it works out. People have been saying in reviews that the rice cooker is good, I guess I am just messing it up.","meta":{"section":"Cooking","utc":"1440290346"}} +{"text":"You must not have had chimichurri.","meta":{"section":"Cooking","utc":1474920080}} +{"text":"You could be that kind reddit stranger and give him gold.","meta":{"section":"Cooking","utc":"1411500777"}} +{"text":"Tell me why Mr Brown, the why is so important! Edit til commas are important on the Reddit.","meta":{"section":"Cooking","utc":1497238451}} +{"text":"You do realize that: * the steak is cooked slightly unevenly and the bottom graying penetrates deeper than the top * the extra-rare and raw meat I identified is nearly in the center of the steak * OP says this is 2\" thick, it's entirely possible that on a 2\" thick piece of meat cooked to medrare/rare that meat 3/4\"-1\" in from the crust is raw.","meta":{"section":"Cooking","utc":"1373814447"}} +{"text":"Yep. I've done this.","meta":{"section":"Cooking","utc":1557673691}} +{"text":"That's not how that works.","meta":{"section":"Cooking","utc":1536072629}} +{"text":"Cream of coconut with Jasmine Rice is yummy.","meta":{"section":"Cooking","utc":"1420341898"}} +{"text":"Try scoring the side that curls. Or you could put something heavy on top of them to keep them flat as they cook. Also try deep frying them. That way both sides cook at the same speed. They shouldn't curl that way I don't think.","meta":{"section":"Cooking","utc":1477007997}} +{"text":"Appears so I saw it seconds before your post on my front page lok","meta":{"section":"Cooking","utc":"1393632695"}} +{"text":"You totally could. But if anything leaks out, the pan is still going to get all dirty. The foil is just an extra extra protective layer so ya don't have to clean so much.","meta":{"section":"Cooking","utc":1450592043}} +{"text":"Cold burritos and tacos? What kind of monster are you?","meta":{"section":"Cooking","utc":"1413937051"}} +{"text":"Any other high sugar fruits you would recommend instead of just dumping sugar in?","meta":{"section":"Cooking","utc":1458310095}} +{"text":"Here baby backs often go on sale for buy 1 get 3 free. Of course, they mark up the \"regular\" price but it still ends up being about $2/lb.","meta":{"section":"Cooking","utc":1465342288}} +{"text":"Yeah, just make sure to heat it up for a while first, before adding even the oil. You wanna stir fry, not stir-steam.","meta":{"section":"Cooking","utc":"1423160682"}} +{"text":"I remember that he did that in another episode. Check out the links I provided for the oven method","meta":{"section":"Cooking","utc":"1442360400"}} +{"text":"Fenugreek might be available in health food shops, as a lot of breastfeeding mothers use it to increase their milk supply.","meta":{"section":"Cooking","utc":1471050955}} +{"text":"I definitely use mine when making bread or pizza dough, but was wondering if there were some other amazing uses I was missing out on!","meta":{"section":"Cooking","utc":1468111955}} +{"text":"Pea and mint puree on lamb burgers. .... well thats tomorrrows dinner sorted then!","meta":{"section":"Cooking","utc":"1341532538"}} +{"text":"Bacon wrapped dates stuffed w/ goat cheese\ud83d\udc4c\ud83c\udffc look on Pinterest, lots of great ideas!!!","meta":{"section":"Cooking","utc":1501183936}} +{"text":"If you have a netflix account, look up the first season of 'Mind of A Chef'. He guests on it a few times, and its awesome. His whole philosophy of cooking revolves around finding ingredients around Copenhagen, sometimes just gathering them wildly, and incorporate them into a culturally styled dish. I'm not entirely sure that Danish food is super popular worldwide, so to take that and make it into the best restaurant multiple times is quite an achievement. I think he's rad, and I hope you look into him some more.","meta":{"section":"Cooking","utc":"1428636873"}} +{"text":"Chef John is that you","meta":{"section":"Cooking","utc":1523711649}} +{"text":"I use this recipe but I don't use any oil. Oil seems to make the crust less \"crusty\". I preheat a cast iron dutch oven to 550, drop in bread and immediate lower the oven to 425F. After 30 minutes I remove the lid and bake an additional 12 minutes. http://www.lecreuset.com/content_cooking-techniques-ruhlman-bread","meta":{"section":"Cooking","utc":"1398434068"}} +{"text":"I like to use short pastas. Penne or Rotini. If I want to add even more to the healthy halo of the dish I will use a whole grain pasta. For vegetables, primavera literally translates to \"spring\" so I sometimes get traditional and use spring time vegetables like asparagus, artichokes, peas. You cannot go wrong with zucchini, yellow squash, and bell pepper however. I have even basically made a ratatouille before with those veggies and eggplant. M Basically, you can't go wrong.","meta":{"section":"Cooking","utc":1467912519}} +{"text":"Try using it as a coating for frying.","meta":{"section":"Cooking","utc":"1363909539"}} +{"text":"Anything that requires a cream sauce. Make a roux, add the cream and spices. I made an Old Bay and sherry cream sauce this weekend that that was pretty damn good. Play on cream of crab soup except over angel hair.","meta":{"section":"Cooking","utc":1551213710}} +{"text":"Not gonna lie. Shoyu just doesn't do it for me no more.","meta":{"section":"Cooking","utc":"1425760261"}} +{"text":"This is actually what I do with loaves of \"Italian bread\" from my local grocery, I dry it and break it and dry and break until it's crumbs and they're a light golden. Fabulous flavor.","meta":{"section":"Cooking","utc":1515957811}} +{"text":"He means \" add to the meat.\"","meta":{"section":"Cooking","utc":"1406417749"}} +{"text":"I'm a bot, *bleep*, *bloop*. Someone has linked to this thread from another place on reddit: - [/r/chefknives] Victorinox Fibrox Pro Chef's Knife (8\") on sale on Amazon for $28 \u2022 \\/r\\/Cooking [](#footer)*^(If you follow any of the above links, please respect the rules of reddit and don't vote in the other threads.) ^\\([Info](/r/TotesMessenger) ^/ ^[Contact](/message/compose?to=/r/TotesMessenger))* [](#bot)","meta":{"section":"Cooking","utc":1481145801}} +{"text":"It's made with my cum.","meta":{"section":"Cooking","utc":1558506006}} +{"text":"I love homemade terriyaki sauce. Good brewed soy sauce, a little mirin, some brown sugar and a bit of ginger. Delish!","meta":{"section":"Cooking","utc":1539893498}} +{"text":"[]","meta":{"section":"Cooking","utc":"1384722432"}} +{"text":"Mayo is like the easiest thing to make. I make my own mayo and add it to things all the time","meta":{"section":"Cooking","utc":1513302975}} +{"text":"Buy a bottle of cheap Vodka and empty the contents into another container. While wearing gloves stuff as many chopped/sliced peppers as possible into the bottle then top up with liquor-place in freezer to be use sparingly as 'secret ingredient' or cold remedy.","meta":{"section":"Cooking","utc":1548217491}} +{"text":">one by one Those are attempts to disprove the theories, which may or may not be true. Except for the first, the refutes aren't backed up by science and I'm no scientist. Not to mention, all these theories aren't actually reasons why resting meat is necessary, they're theories attempting to explain why resting works. It honestly doesn't matter if all the listed theories are true or proven false. The end result is still that resting your meat makes the standard steak lose less fluid. It's a horribly named header that is completely unrelated to its contents and doesn't actually achieve anything in the scope of the article. >water loss and juiciness aren't necessarily the same thing Already addressed this in my comment. They may be correct that juiciness isn't exclusively connected to water loss, but they half ass how water loss isn't particularly relevant to juiciness. The end result is an argument that is inconclusive and wildly subjective. The water loss might be significant for one person, and inconsequential to another. Who fucking knows, the article doesn't tell me if that's possible or a common factor. They just eventually hammer the point that \"are you really gonna miss those mL of fluids?\"","meta":{"section":"Cooking","utc":1538058970}} +{"text":"I paid $700 for a pretty decent knife set a few years ago. Haven't regretted it once. I sharpen them before each use, always handwash afterwards, and paid a premium for a good block to hold them. Also, never underestimate the importance of having a really nice cutting board for veggies. I bought a bamboo block (only because maple was WAY too friggin' much) and I love that thing.","meta":{"section":"Cooking","utc":"1340142310"}} +{"text":"Keep one of these in your kitchen. They're available at tons of places and run about $20.","meta":{"section":"Cooking","utc":"1384029868"}} +{"text":"I have a cheap tracphone w/ a camera, and I can get beautiful shots. Natural light is always best, but other lighting can be adjusted using GIMP or other photo manipulation programs. The hardest thing I've had to learn is to get CLOSER than I normally would think I should ;-)","meta":{"section":"Cooking","utc":"1326497284"}} +{"text":"Not rude at all! I'm a German-born American that was a military brat so it's hard to say where I'm from *exactly*. My family is from OH but I'm the only one who does it. I just love peas *shrug","meta":{"section":"Cooking","utc":1473715470}} +{"text":"Yes. This is mine, too. Can not stand it! I know kids who I have literally never seen eat anything other than chicken nuggets or macaroni and cheese. They would not survive in my house.","meta":{"section":"Cooking","utc":1558574646}} +{"text":"um...eating it.","meta":{"section":"Cooking","utc":"1343651511"}} +{"text":"There's also nothing inherently safer about keeping it at a lower temperature for longer, rather than 165 for the 30 seconds or whatever it is, so there's no reason for it. That said, if you've got a good meat thermometer, 165 is already pretty cautious so there's no need to cook your chicken higher than that (though I know that a bad experience can sometimes override all logic!)","meta":{"section":"Cooking","utc":1479650743}} +{"text":"Please tell me you\u2019re not actually putting 28 cloves of garlic and garlic powder in your sauce","meta":{"section":"Cooking","utc":1549074606}} +{"text":"OMG wut","meta":{"section":"Cooking","utc":1449616496}} +{"text":"Yeah, I try to make a habit of avoiding probable death. Thanks for the help!","meta":{"section":"Cooking","utc":1516505807}} +{"text":"To be fair chili is technically a stew of primarily chiles and meat. Beans don't disqualify a chili, although you can't call it traditional. Depends on if it cooks down to a homogenous stew or ends up soupy.","meta":{"section":"Cooking","utc":1535080487}} +{"text":"My mom made chocolate cake one out of a pumpkin, and it didn't actually have any chocolate in it! Sooo weird!","meta":{"section":"Cooking","utc":1550331074}} +{"text":"Chives! If not strong enough twist a bunch together into a rope.","meta":{"section":"Cooking","utc":1527961480}} +{"text":"I think you should make yorkshire pudding. You know you want to!!!","meta":{"section":"Cooking","utc":"1417111950"}} +{"text":"Chamber vac means that sealing liquids is on the table. Opens new doors from the cheap suction-type sealers. Make toasted cream. Vac seal some heavy cream and Sous vide it for 24+ hours. Yields a delicious nutty liquid that\u2019s fantastic anywhere cream is used. Coffee\u2019s great of course, but you can use it to make fantastic panna cottas, etc As another commenter mentioned, low pressure in the chamber can force liquids into anything with a loose cell structure. Sure you can make fruit flavors more concentrated, but try experimenting by forcing say acids or olive oil inside fruits to make unique flavor combinations Lactofermentation works great inside a vac bag and there\u2019s so many interesting ferments you can try","meta":{"section":"Cooking","utc":1553789659}} +{"text":"I don't think you need to learn to do that. This sub makes it seem like you are a horrible cook if you can't cook without a recipe. I cook 7 nights a week for my family. I'd say I follow a recipe (for at least 1 component of the dish) at least half the time. I make good tasting, balanced meals for my family. Who cares if you use a recipe?","meta":{"section":"Cooking","utc":1557604079}} +{"text":"My step dad used to say time for dinner then pull down his pants, one of my least favorite meals.","meta":{"section":"Cooking","utc":1554182217}} +{"text":"What if you did shakshuka with a over-hard egg for her? It might not be \"traditional\", but who cares?","meta":{"section":"Cooking","utc":1540484503}} +{"text":"On their own they taste like nothing. Sliced on anything they just add a zero-taste slimy component for me. Having said that, I love me some guacamole.","meta":{"section":"Cooking","utc":1532234638}} +{"text":"I don't use recipes as such. More a rule of thumb. BTW I didn't get Itaki but a less expensive brand via Amazon. In the bottom pot I put some kind of grain or noodle. I check the packaging to find out what the water ratio is. For instance, the bag says for white rice, 1/2 cup rice with 1 cup water. So that's what I put in the bottom pot. In the top dish I put some veg and usually some meat. Where I am right now, pork is cheap, so a few cubes of pork loin and some chunks of acorn squash work. Then I put some kind of sauce or seasoning. My favorite is sweet chili sauce. I also like to put pumpkin pie spice + cayenne pepper. Or tikka masala sauce. Just think of the flavors you like and go with it. Then put the water into the base and turn it on. The kit came with a plastic measuring cup, so I put two of those in the base. It's kind of trial and error how long it takes for the grain/noodle to cook, but by the time it is done, the stuff in the top is done too. Combine and enjoy. That's for lunch. For breakfast I put in hot cereal and water at the same ratio the package says in the bottom pot. If I want eggs, I spray cooking spray in the top dish and put a couple of eggs in. They get done fast, so I'm going to start leaving that for much later, after the cereal has had time to cook. Edited for clarity, using \"top dish\", \"bottom pot\", and \"base\" instead of the confusing terms I used before.","meta":{"section":"Cooking","utc":1548018887}} +{"text":"Bingo! Hit the nail on the head.","meta":{"section":"Cooking","utc":"1352641849"}} +{"text":"Lemon, honey, Olive oil and Greek yogurt. Super yummy!!","meta":{"section":"Cooking","utc":"1409843323"}} +{"text":"Wow! Thank you! I've always bought spices/herbs in the form that the recipe calls for(crushed/ground) - it never actually clicked that I could crush/ground those myself. So on one hand I feel kinda dumb, but on the other I'm feeling invigorated by the opportunities. I'm getting so excited reading through these comments!!","meta":{"section":"Cooking","utc":1549053416}} +{"text":"1 packet of mr. noodles (crush the noodles) 1 small carton of whipping cream 1 can diced tomato 1 can tomato paste spices. Make the mr noodles according to the directions. Once the noodles are almost ready, open up the can of diced tomatoes, and throw them in. Lower the heat of the stove to medium. Add in as much tomato paste as you'd like, the more paste, the thicker the soup. Add in whipping cream. Again, as much as you'd like, the more whipping cream, the less bitter the tomatoes. Add spices. I like salt, pepper, oregano, basil. Let it cook for 5-10 minutes, and voila, tomato soup. As requested by fuzzypeche, here is the final result","meta":{"section":"Cooking","utc":"1349280940"}} +{"text":"Yes. It's got raw chicken juice all over it. Don't do that.","meta":{"section":"Cooking","utc":"1368954753"}} +{"text":"that looks so awesomely easy. I'd have to buy a few things but do you end up using all of that \"pot\" cheese in your recipe because that looks like a helluva lot of cheese that would be leftover in my recipe. Considering we're asian, I'd have a hard time using it up except in another lasagna (but it doesnt look like it would be enough for 2 of mine)","meta":{"section":"Cooking","utc":1556557127}} +{"text":"Egg yolks are also great lecithin bearers, at least according to the great wizard Alton Brown. Don't know how that'd work for this application.","meta":{"section":"Cooking","utc":"1354848331"}} +{"text":"Parsley and Dill are two other good basics... Bird's Eye Chili, Savory, Marjoram, Cellery Seed, Corriander Seed, Mustard Seed, Clove, Ginger, and Mace are others I use regularly.","meta":{"section":"Cooking","utc":1539404329}} +{"text":"On occasion I use a microwave, one of the deadliest sins on r/cooking.","meta":{"section":"Cooking","utc":1528457373}} +{"text":"My husband loves fried bologna with breakfast and now our four year old has it nearly every day. I prefer my bologna cold in a sandwich. With a slice of Kraft American. And ketchup. Yes.","meta":{"section":"Cooking","utc":1552929678}} +{"text":"I think dim sum is going to explode, especially soup dumplings. Seems like it\u2019s been gaining quite a bit of traction.","meta":{"section":"Cooking","utc":1540136226}} +{"text":"And then they died from dysentery on the Oregon Trail! Pan survived though...","meta":{"section":"Cooking","utc":"1434996424"}} +{"text":"just took a day and rewatched all three for the first time in 15 years. worth it.","meta":{"section":"Cooking","utc":1546286954}} +{"text":"Are you using All Purpose flour? It has less gluten than bread flour. You can try this recipe, and add 1.5 tsp olive oil and substitute half a cup of the warm water with whole milk. This will get you a softer interior. You need steam in your oven to get the crunchy crust - boiling water pan will work.","meta":{"section":"Cooking","utc":1450479028}} +{"text":"You can skip the flour, for whatever that's worth. And just look at the package of whatever fat you're using and figure out the calories there. Not searing isn't gonna make it inedible. At worst it'll taste a little flat and anemic.","meta":{"section":"Cooking","utc":1549316569}} +{"text":"This meal is delicious (a go-to weeknight meal in our house) and Babish is good at giving easy to follow instructions. I say go for it! Edit: Chicken has never come out dry","meta":{"section":"Cooking","utc":1561662654}} +{"text":"Double bacon","meta":{"section":"Cooking","utc":1548079472}} +{"text":"That's disgusting.","meta":{"section":"Cooking","utc":1489947421}} +{"text":"Sadly an oven being 50\u00b0 off isn\u2019t a failure. It\u2019s the norm.","meta":{"section":"Cooking","utc":1527208912}} +{"text":"Just enough coke to add color, really","meta":{"section":"Cooking","utc":1451870016}} +{"text":"...Too late for the cheese advice. I dumped about a cup of monterrey jack into the chili. What will that do? I've got everything on medium heat, covered, intending to cook for 5-7 hours....","meta":{"section":"Cooking","utc":1450376462}} +{"text":"I agree with old is better but I have a newish cast iron griddle with the rough surface, it is about 18\" long. I seasoned that thing and was worried about it's non stick ability but food slides right across it like it should . Why use plastic tools when one can use metal ? Plastic can not be sterilized really and you end up eating the worn off micro plastic particles .","meta":{"section":"Cooking","utc":1554827811}} +{"text":"we mix silken tofu with different mixture to make decent salad. it is a bit like feta cheese except that you can add your own kind of taste to it. another way is those regular tofu, we slice it into square slices and then pan fry it. it taste mighty well, especially if you can find good regular tofu.","meta":{"section":"Cooking","utc":"1368276487"}} +{"text":"That does look delicious. The borsch that my ex and my grandmother made, however was not. It was hot beet water.","meta":{"section":"Cooking","utc":"1330497402"}} +{"text":"Good afternoon sir or ma'am, USS Sarcasm Quarterdeck. ENS Obvious speaking. How may I be of assistance, sir or ma'am?","meta":{"section":"Cooking","utc":1539947443}} +{"text":"This could be very against fire code depending on where he lives. He would need to look in to that before he does anything like that.","meta":{"section":"Cooking","utc":"1427881498"}} +{"text":"People bought it because of the amazing reviews of course!","meta":{"section":"Cooking","utc":"1404082127"}} +{"text":"Relevant username.","meta":{"section":"Cooking","utc":1487106409}} +{"text":"goes deeper together","meta":{"section":"Cooking","utc":1532673128}} +{"text":"Strong cheddar cheese and fresh beetroot (pickled also works) - my favourite.","meta":{"section":"Cooking","utc":1499192544}} +{"text":"what type of vinegar did you use? sounds delicious","meta":{"section":"Cooking","utc":1551442935}} +{"text":"Definitely generously salt it before placing in the fridge to get the most amount of moisture out. Don't forget to put it on a rack and sheet tray to catch the water coming out. I would just baste with the garlic herb compound when you sear it. You can also sous vide with it in the bag if you choose.","meta":{"section":"Cooking","utc":1490121700}} +{"text":"Get good indution cookware! And clean it after each use. These tips can be helpful - https://www.cookwared.com/cookware/how-to-care-for-induction-cookware/ . Just like you need to clean your induction cooktop every day, you need to do the same every time you use your induction cookware.","meta":{"section":"Cooking","utc":1538473606}} +{"text":"I live to cook but it\u2019s also the source of my stress, it\u2019s a delicate balance.","meta":{"section":"Cooking","utc":1540274870}} +{"text":"Yeah - I can't stand overly sweet things anymore unless it's balanced with something else. My favorite candies now are salted licorice and salmiaki","meta":{"section":"Cooking","utc":1560318233}} +{"text":"One of my favorite, and go-to recipies. I worry about telling people to brown the garlic, though, because it is so easy to burn. I cut my garlic and let it sit in the oil for 30 minutes or so to infuse the oil with done really nice garlic flavor. All in all, great video for what I think is a genius recipe. Minimal ingredients and amazing taste.","meta":{"section":"Cooking","utc":1458967598}} +{"text":"We had someone with a \"severe shellfish allergy\" come in. There's one grill, one wok, and 3 burners. It took FOREVER to make their food because of all the cleaning and whatnot (and therefore everyone else's took forever too), no tip, lots of bitching about how long it took. 2 weeks later, he came back: \"I'd like the prawn pad thai and shellfish pho.\" I don't understand.","meta":{"section":"Cooking","utc":"1342105221"}} +{"text":"I believe it. I salt everything but I really don't mind most foods without it.","meta":{"section":"Cooking","utc":1564377861}} +{"text":"Koji, Balsamic Vinegar, Gochujang, Garlic, Miso, Fresh Ginger, Cumin, Cilantro.","meta":{"section":"Cooking","utc":1525295116}} +{"text":"Try egg, flour, fry. That may help the flour stick more and reduce the sludge. Sometimes I turn my heat down just a little for a 2nd batch.","meta":{"section":"Cooking","utc":1510448680}} +{"text":"I always cook enough for 4; it makes dinner, lunch the next day, and freezer meals ( pasta based dishes, stew, soup). It's also easy to steam/microwave small amounts of veggies and cook meat in small amounts ( roast a chicken breast/ pan cook a steak/ only cook one sausage). Stir fry is cool because it can literally be as much veg as you want. I usually make a big batch, but it's easy and quick to do something smaller and save the rest of the vegetables for something else. I live alone and don't chase a lot of variety, or foods that use super unique ingredients, so feel free to message me if you want a bit more of a feel for how much a buy and what I cook in a normal week.","meta":{"section":"Cooking","utc":1547265155}} +{"text":"This is probably the easiest thing to make ever. Do you really need a recipe? Roux+milk+cheese=sauce.","meta":{"section":"Cooking","utc":"1336611634"}} +{"text":"What a delightful idea!","meta":{"section":"Cooking","utc":1554941915}} +{"text":"I have but one tip (shutupdammit): Use 1 head of roasted garlic per lb of meat.","meta":{"section":"Cooking","utc":1450497475}} +{"text":"What is the main advantage to having Ghee on hand rather than just using regular butter? I see you mentioned a richer taste, but is that the whole point?","meta":{"section":"Cooking","utc":"1372984231"}} +{"text":"Minced lamb","meta":{"section":"Cooking","utc":1553974905}} +{"text":"Make sure you check in the ethnically separated section of your grocery store if you have that. It's always hidden away in the \"Italian\" section at my grocery stores.","meta":{"section":"Cooking","utc":1476461953}} +{"text":"#fuck first","meta":{"section":"Cooking","utc":"1440622372"}} +{"text":"OK. I'll check out the quality. Thanks.","meta":{"section":"Cooking","utc":1518702420}} +{"text":"Lived in Thailand for 8 years. here's some stuff. * the eggs are fine. Most of them seem to be pasteurized, if you don't get a fridge the trick to storing them longer than a week seems to be rotating them so they don't stick to the inside of the shell. You can test the freshness of eggs with a glass or bowl of water. an egg is good if it sits on the bottom of the water or one end of it still touches the bottom. An egg is bad when it floats. * buy fresh local greens and keep them in water. cilantro (pak chii), morning glory (pak boong/pak bung), spring onion (don hom) all work well this way. Also, Thai garlic (the purple-husked kind you may be seeing at the markets) is particularly good for storing in the open, I recommend just keeping it in a basket so the open air doesn't promote mold. Same deal for chili pepper and so on. * * Also explore the available dry ingredients. Dry shrimp, squid, cuttlefish, etc Gung haeng, blameuk haeng, etc. There are also a variety of pickles- pak dong, gratiam dong, king dong, etc. * the water machines are safe enough. Depending on the region of Thailand, the big issue is generally over-chlorination. The water machines typically work by exposing the light to UV . I lived there 8 years, and drank a great deal of tap water- I am still here to tell of it. * * Once you have a more permanent place, if that's your goal, ask your neighbors about the local water delivery truck and pay the 20 baht or whatever it costs for a big bottle per week. it's probably way more than you'll need. * Get a refrigerator. You can get one for ~$50 US. it doesn't have to be the western shower stall size, it just has to keep your food fresh and beer cold (don't drink Chang, even acha is better, Federbrau is probably the best quality Thai beer, get Beer Lao if you can). If you can't afford $50, go teach English for a few days.","meta":{"section":"Cooking","utc":"1447007517"}} +{"text":"Sorry, I'm not making anything. I would like to make a seasoning mix to use as party favors, as a wedding thing. These are herbs and spices that are generally popular in my partner's region so I'm not super familiar. He is from southern Germany if that help. Thank you!","meta":{"section":"Cooking","utc":1563162503}} +{"text":"You might enjoy the blog mid century menu! It's full of stuff like this. I","meta":{"section":"Cooking","utc":1464652258}} +{"text":"I live in Vietnam. For 8 years now. Vietnamese people dont eat food WITH rice. They eat rice AFTER eating the meat and the vegetables to fill up. Eating the meat and the vegetables on top of or with rice is the farthest thing from authentic as possible. It's a western affectation. Whatever you make, you might as well serve it with ketchup too.","meta":{"section":"Cooking","utc":1450279811}} +{"text":"**Goya Mojo Criollo Marinade, 24-Ounce Bottle (Pack of 2)** |||| --:|:--|:-- Current|$7.59|Amazon (3rd Party New) High|$13.60|Amazon (3rd Party New) Low|$3.30|Amazon (New) Price History Chart and Sales Rank | FAQ","meta":{"section":"Cooking","utc":1460718948}} +{"text":"Roasted carrots with butter and brown sugar is awesome! But I love roasted Brussels sprouts the best! First I cook some chopped bacon with a bit of butter, then I toss the sprouts in the bacon fat with salt and pepper, and then I roast the shit out of them. Once they come out I toss them with the bacon and a bunch of goat cheese. And in the fall/around Christmas time I toss them with a nice cranberry cinnamon goat cheese.","meta":{"section":"Cooking","utc":1506312988}} +{"text":"We will have potato salad, and sausages on Christmas Eve. &#x200B; Second day will be something (most probably roasted meat, but I am still undecided which kind of) accompanied by red cabbage, dumplings, and sauce - my wife does not like poultry. &#x200B; &#x200B;","meta":{"section":"Cooking","utc":1543830708}} +{"text":"White cheddar mac and froot loops.","meta":{"section":"Cooking","utc":1558151965}} +{"text":"Tell her if she wants her stuffing, she should host the dinner.","meta":{"section":"Cooking","utc":1545723488}} +{"text":"Meh, when I'm in a hurry, I just toast some bread and nuke some cheese on a plate, side the cheese off the plate onto the toast and put the complete sandwich on the plate. No shredding, no pan, no utensils, just one plate to wash.","meta":{"section":"Cooking","utc":"1400354966"}} +{"text":"Something something millennials not buying houses","meta":{"section":"Cooking","utc":1529084079}} +{"text":"It doesn't sound good to me. I was expecting the comments to echo that- surprise! Now I'm curious.","meta":{"section":"Cooking","utc":"1431558494"}} +{"text":"Or butter. Butter makes almost everything taste better:)","meta":{"section":"Cooking","utc":"1368162658"}} +{"text":"I'm not on Facebook but can I get a link to the email list","meta":{"section":"Cooking","utc":1529437311}} +{"text":"Super tender beef cheeks","meta":{"section":"Cooking","utc":1515706092}} +{"text":"Add good parmesan after a good roasting. You will not be disappointed;)","meta":{"section":"Cooking","utc":1562997059}} +{"text":"Please, dear God, tell me that a Beermosa **isn't** beer mixed with orange juice.","meta":{"section":"Cooking","utc":"1400251414"}} +{"text":"It depends. Fat I'm... ok with. I react absolutely horribly to grease. I tend to eat as lean a meat as I can buy.","meta":{"section":"Cooking","utc":1462531947}} +{"text":"Use it defrost meat all the time!","meta":{"section":"Cooking","utc":1510332947}} +{"text":"that's a very good point, I used to wear shoes in my kitchen before I got a fatigue mat","meta":{"section":"Cooking","utc":1539745836}} +{"text":"Use it for garlic all the time. I need another one for spice.","meta":{"section":"Cooking","utc":1496198680}} +{"text":"Kikkoman isn't nearly the bottom of the barrel soy sauce. Think of the La Choy I grew up on or, worse, that mildly salted brown water in transparent packets from cheap takeout places. Kikkoman is good stuff.","meta":{"section":"Cooking","utc":1514746791}} +{"text":"It would depend on the moisture content (or basic conductivity) of the food. You would also have to regulate the amount of current in such a way as to not totally turn the food to carbon. Additionally, you couldn't have simply two points of contact - it would be better to have something like each half wrapped in foil such that they don't touch - so it has near complete coverage. The current can be automatically adjusted based on the change in resistance as the food cooks. **TL;DR: Don't do this at home.*","meta":{"section":"Cooking","utc":1516991095}} +{"text":"Awesome, thanks that was really informative!","meta":{"section":"Cooking","utc":"1442077306"}} +{"text":"This. Just Yum. Grew up on my father rendition of James beards. This is just as good.","meta":{"section":"Cooking","utc":"1408758332"}} +{"text":"Hey, Moonlit\\_Mushroom, just a quick heads-up: **tommorow** is actually spelled **tomorrow**. You can remember it by **one m, two rs**. Have a nice day! ^^^^The ^^^^parent ^^^^commenter ^^^^can ^^^^reply ^^^^with ^^^^'delete' ^^^^to ^^^^delete ^^^^this ^^^^comment.","meta":{"section":"Cooking","utc":1537572510}} +{"text":"I don't feel that I know enough to have a credible opinion on what makes one oil healthy and another unhealthy. So I won't make any health claims. But grapeseed oil and olive oil aren't very similar. Olive oil is about 75% monounsaturated, 9% omega 6 polyunsaturated, and most of the remainder saturated. Grapeseed oil is about 15% monounsaturated, 70% polyunsaturated omega 6, and most of the remainder saturated. Some people are nervous about consuming a lot of omega 6 fats. It's not something I have an opinion on, but it's not going to be too hard to find people who will want to argue that grapeseed oil is actually unhealthy based on the fact that it's 70% omega 6. Safflower oil, canola oil, or even peanut oil would all be closer matches to olive oil in that they have large portions of monounsaturated fat with most of their polyunsaturated fats as omega 6. (Although canola does have a significant amount of omega 3 and peanut oil does have significantly less monounsaturated fat and more omega 6 than the others).","meta":{"section":"Cooking","utc":"1430567894"}} +{"text":"OK thanks, those chiles would be good to try as well.","meta":{"section":"Cooking","utc":1529201595}} +{"text":"OK so I got an ice cream maker for my wedding and my husband and I make a LOT of ice cream with it! For a recipe, my best advice to you is to use a recipe that has you make a custard first. Refrigerate this overnight (or longer if you can wait!), then use that custard mixture to make your ice cream the next day. Trust me. It's worth the wait. This is how you get the absolute creamiest, smoothest, tastiest ice cream. Martha Stewart's ice cream recipe is pretty dang good. You could add all sorts of things to this for different flavors. Chocolate chips, cocoa, strawberries, blueberries, literally anything! The opportunities are endless!","meta":{"section":"Cooking","utc":1493846062}} +{"text":"Tried this before, oil leaked out the top all over the pantry.","meta":{"section":"Cooking","utc":1507177431}} +{"text":"Got a source on that? I know at the very least that hormones are forbidden for milk producing animals","meta":{"section":"Cooking","utc":1536920737}} +{"text":"Cronuts. How to change two delicious desserts into one dry and bland piece of cardboard.","meta":{"section":"Cooking","utc":1563461500}} +{"text":"I mean, I haven't been over to Dirk's and asked him, but that's because I don't want to pay $10/lb for shrimp heads. I'd talk to Isaacson & Stein, but they don't exist anymore.","meta":{"section":"Cooking","utc":1500329586}} +{"text":"That's my rule.","meta":{"section":"Cooking","utc":1551474895}} +{"text":"Thank you so much for using the adverb \"amazingly\" instead of the adjective \"amazing\"! Combine that with the cheese souffle pictured, and you, ma'am, are my new favorite redditor.","meta":{"section":"Cooking","utc":"1340738436"}} +{"text":"\"Poke salad\" is something very different here in the deep south.","meta":{"section":"Cooking","utc":"1394495384"}} +{"text":"I guess that would work but my freezer is kind of crowded so I peel the bananas, mash them a little and put them in freezer bags. It takes 1 1/2 cups of mashed bananas for the recipe I use per loaf so 2 to 3 medium bananas per bag is what I aim for. Real easy to just pull a baggie out and it's all measured already.","meta":{"section":"Cooking","utc":1452020429}} +{"text":"WHAT THE FUCK. WHAT IS WRONG WITH YOUR STUPID FUCKING MOM WHAT THE FUCK THIS IS MAKING ME FREAK OUT","meta":{"section":"Cooking","utc":1562902512}} +{"text":"https://en.m.wikipedia.org/wiki/Pad_thai","meta":{"section":"Cooking","utc":1534883868}} +{"text":"Yeah but if he offers to make me dinner I'd say fuck that!","meta":{"section":"Cooking","utc":1492023266}} +{"text":"Saute vegetables with an aromatic, add seasoning and a splash of acid.","meta":{"section":"Cooking","utc":1560961979}} +{"text":"Even if I only did it once a year I\u2019d still use the claws because of how easy they make the job, without any fannying around.","meta":{"section":"Cooking","utc":1523827610}} +{"text":"Orsara recipes - https://m.youtube.com/user/OrsaraRecipes?feature=em-subs_digest I find him funny and like his food. Easy to follow along with too.","meta":{"section":"Cooking","utc":1460760063}} +{"text":"Fish sandwiches. From anywhere. McDonald's, whatever.","meta":{"section":"Cooking","utc":1491417482}} +{"text":"I don't think it has anything to do with being white. I think *in the context of the US* it just means mainstream cooks from the US with a background in generic US-style cooking trying out dishes from anywhere else (Europe included) and simplifying it and adapting it for their palates. I don't think race has any role here; it's just a word used for people used to one style of cooking in the US that take food from anywhere else in the world and adapt it to make it more like their own (or at least, make it more familiar using a combination of both ingredients and processes they're used to as well as occasional trendy 'exotic' additions).","meta":{"section":"Cooking","utc":1505155367}} +{"text":"I'll add I regularly just microwave peeled bananas in a bowl, add a little milk and cinnamon (maybe even vanilla) at the end, and that's it. It's practically a dessert.","meta":{"section":"Cooking","utc":1457460360}} +{"text":"Thanks for all the tips everyone! Sounds like I need to start combining pan with oven cook and/or covering with lid. The filets are probably too thick and I just throw the whole thing into the pan. I'm trying to replicate the perfectly cooked salmons I've ordered from restaurants before and haven't mastered it yet","meta":{"section":"Cooking","utc":1536964878}} +{"text":"Ignore the vinegar trick, it's worked for me in the past but every few of them seemed to fail. I like seriouseats method: http://www.seriouseats.com/recipes/2014/04/foolproof-poached-eggs-food-lab-recipe.html","meta":{"section":"Cooking","utc":"1434149717"}} +{"text":"Boiling dried udon is quite an ordeal: bring the water to a boil, add the noodles, keep it just below the boiling point while stirring and adding cold water if necessary, etc etc, then rinsing in a colander while stirring by hand under cold water to get rid of the sticky starch... what a pain! NOBODY buys dried udon in Japan anymore. It's sold pre-boiled in plastic bags (fresh and frozen) and all you do is \"freshen\" it in hot-hot water. lol","meta":{"section":"Cooking","utc":"1361676462"}} +{"text":"Hmm....I'll try anything once.","meta":{"section":"Cooking","utc":"1346518746"}} +{"text":"I think the main flaw is the lack of reasonable portion control- my mom always takes a dinky little slice (we make sheet cakes for birthday cakes) that is roughly a 2\" cube","meta":{"section":"Cooking","utc":"1403634398"}} +{"text":"Japanese, ~~Chinese~~ ***Taiwanese*** or Korean","meta":{"section":"Cooking","utc":1519372811}} +{"text":"if you're clueless about these types of things, then it's time to experiment! Look up your favorite dishes, buy those spices used to cook them first, and you have a base to expand upon. Big Lots and the dollar stores always have a collection of various, mostly basic spices at cheap prices, so expanding your spice repertoire need not be a super-pricey endeavor. Don't be afraid to experiment. Little by little, you'll learn to discern spices by scent, and eventually you'll be able to tell what spices were used just by tasting a dish, so keep at it! Good luck and have fun.","meta":{"section":"Cooking","utc":"1379161884"}} +{"text":"If you've been drinking and eating natty light consistently you might already be in helll","meta":{"section":"Cooking","utc":1544017499}} +{"text":"for pasta in a box, I usually shave two mins from the recommended time. Drain, not completely, and leave it in the strainer. It will continue to cook in the strainer without the water. If you ever want a more creamier texture, add some of the pasta water back into the sauce. Or if you like it really creamy, like me, separate pan, butter, coat noodles, sauce, pasta water and mix till fully covered. mmmm","meta":{"section":"Cooking","utc":1559849482}} +{"text":"wow, kimchi can last up to a year?","meta":{"section":"Cooking","utc":"1447052827"}} +{"text":"How the hell did they chip it up like that cutting a pizza?!? In any case, ouch!! I guess its time to send it to Shun for sharpening. I'm sure they've seen worse. https://shun.kaiusaltd.com/warranty","meta":{"section":"Cooking","utc":1505689967}} +{"text":"Only if you plan to make something with it in the next day or two. Too much volume and too little flavor to justify keeping it otherwise. You can use it to cook pasta or as the liquid for a stock for which you have a specific purpose, but I am not sure it is worth it. My grandmother in Appalachia used blanching water from the day before to water her potted plants and some garden flowers, swearing that the nutrients made for a better plant. Her results indicated that she was on to something; however you have to be living pretty close to the bone for the effort to make sense.","meta":{"section":"Cooking","utc":1544324324}} +{"text":"Just some unsolicited eggvice, don\u2019t add salt until the very end, it makes them watery if you add it too early.","meta":{"section":"Cooking","utc":1563163960}} +{"text":"vermouth will give you a lot of the same characteristics as wine with a much longer shelf life","meta":{"section":"Cooking","utc":1548956146}} +{"text":"Those sorts of pasta are more about aesthetics than flavour. I'd suggest cooking a test batch and see what the intensity of flavour is like. Individually they're going to have obvious flavours but you're probably not going to distinguish them when they're all mashed together. Then match your sauce accordingly. Personally, we eat coloured/flavoured pasta regularly and mix in with any sauce and even salads and pasta bakes.","meta":{"section":"Cooking","utc":1534643583}} +{"text":"Toast your chilis pre-steeping and it'll add even more complexity.","meta":{"section":"Cooking","utc":1544290162}} +{"text":"When you temper definitely utilize the seed method, at least at the end. If you have a little chunk of tempered choc in your bowl, you know there are at least some of the proper crystals in there. The temperature does matter, but I\u2019ve always used the seed method because of that reason. Honestly, the chocolate is tempered when you test it and it\u2019s in temper. Make sure you get a good temper test before you start dipping. And then like I said, if you are in doubt stir the shit out of it. As for the brittle, I\u2019ll share what we did at my pastry school- equal parts butter and sugar, 450 g each, 90 g water, 1 t salt and 15 g vanilla. Stir constantly until it boils (agitation = crystallization applies here too, in general you do not want to stir sugar candy after it boils because it will encourage crystallization, which is a defect in most candies, unless they are specifically crystallized candies, like fudge or pralines). Boil to 298. Add vanilla. Pour on a silpat and spread within 15 seconds. We then would coat each side of the brittle with choc and pecans. Are you at all at an altitude? That will impact your sugar temperatures. You might just be taking it a little too high in temp, though.","meta":{"section":"Cooking","utc":1541382430}} +{"text":"You absolutely can. Tallow is way, WAY more mild than bacon grease, and won't have the same smokiness you're used to. You'll end up with more of a clean \"bean\" flavor which is lovely. If you want to add back that smokiness, maybe mix in some powdered smoked ancho chili pepper. Also fyi, beef fat is called tallow, not lard. Lard is specifically from pigs.","meta":{"section":"Cooking","utc":1555463850}} +{"text":"Will do when I get home! Apparently I can't figure out to copy & paste from my messages on the Reddit app","meta":{"section":"Cooking","utc":1491483040}} +{"text":"Your grandparents were born in the early 1800's? Seriously though, brilliant fucking post!","meta":{"section":"Cooking","utc":1488672722}} +{"text":"Oh that sounds really neat! Can those bags safely be boiled? No concerns of leeching plastic? (Though I guess there's enough crap that we take in over the rest of our lives that a bit of plastic here and there won't be the end of us)","meta":{"section":"Cooking","utc":1550948857}} +{"text":"That sounds good. Ive never had a spicy stew. Stews in Canada tend to be bland.","meta":{"section":"Cooking","utc":"1411605766"}} +{"text":"truffled cheeses aren't too expensive, especially compared to other high quality cheeses.","meta":{"section":"Cooking","utc":1513871857}} +{"text":"It was surprisingly vague","meta":{"section":"Cooking","utc":"1370837378"}} +{"text":"I'm pretty sure /r/slackerrecipes would love a cross-post of this.","meta":{"section":"Cooking","utc":"1345749584"}} +{"text":"The American hamburger, Connecticut. It was invented here.","meta":{"section":"Cooking","utc":1563832645}} +{"text":"Are you a lefty?","meta":{"section":"Cooking","utc":"1338705368"}} +{"text":"That's instant and unpreventable death. Ill keep that on. if you die to a kitchen fire it's most likely your fault.","meta":{"section":"Cooking","utc":1549137333}} +{"text":"I'll buy some!","meta":{"section":"Cooking","utc":1512022098}} +{"text":"I cook chili and tomato sauce quite a bit in my cast iron cookware. My seasoning is pretty robust at this point, so it doesn't do much harm. Even if it does, reseasoning is as easy and delicious as frying a couple slices of bacon.","meta":{"section":"Cooking","utc":"1404232602"}} +{"text":"What do you use it on? I'm a poor student so I doubt I'll be making beef wellington anytime soon but the duxelles sounds lovely","meta":{"section":"Cooking","utc":1543368185}} +{"text":"You can try looking up Jewish delis near you- one in my area has schmaltz in one of their coolers.","meta":{"section":"Cooking","utc":1540171856}} +{"text":"how many cups of stock + water is it exactly?","meta":{"section":"Cooking","utc":"1330238718"}} +{"text":"Also a slow cooker or instant pot","meta":{"section":"Cooking","utc":1502320772}} +{"text":"The least flavorful ways of preparing veggies are boiling/steaming. You're looking to saute, braise, bake, broil, bbq, or otherwise get some Maillard reaction going. You can have absolutely great fresh veggies made totally unappetizing by boiling, which is how most meat-eaters I know prepare their veggies. Imagine if I took a filet mignon, and boiled it! Served it to you when I was sure it was done cooking (read: overcooked). Blech! Ptoo!","meta":{"section":"Cooking","utc":"1383062760"}} +{"text":"You can significantly reduce the risk of botulism by drying the garlic and heating the oil. Using dry garlic will also remove the water that is necessary for bacteria to grow.","meta":{"section":"Cooking","utc":1510782276}} +{"text":"mind=blown","meta":{"section":"Cooking","utc":1514172343}} +{"text":"nope, maybe just get some more sauce and let cook for a little longer","meta":{"section":"Cooking","utc":"1419093974"}} +{"text":"You can do that right away.","meta":{"section":"Cooking","utc":1483019615}} +{"text":"I just gagged.","meta":{"section":"Cooking","utc":1524065293}} +{"text":"It's a salt brine mixed with \"natural juices\"","meta":{"section":"Cooking","utc":1461073418}} +{"text":"I guess that's a professional chef thing- I am a at-home-only cook, and the OveGlove is one of my favorite kitchen helpers. I use it instead of pot holders and it makes them very versatile for me.","meta":{"section":"Cooking","utc":"1326235837"}} +{"text":"Medium sized. 1 Roma tomato, 1 regular tomato? Idk if regular is even a thing. The non special named one","meta":{"section":"Cooking","utc":1500320534}} +{"text":"Bourbon.","meta":{"section":"Cooking","utc":"1447916570"}} +{"text":"/r/askculinary or /r/kitchenconfidential if you want advice from pro chefs. I'm a home chef and I would bake the bacon on a rack over a pan in the oven. When it is done, remove it from the oven and leave the oven door open to cool it down. Turn the heat in the oven down to as low as your oven goes, usually 175-200F degrees and when it reaches that temp, put the bacon back in to keep the bacon warm. Then make the pancakes and keep them warm in the 175-200F degree oven. Then make the eggs. When the eggs are ready, serve everything. The bacon and the pancakes will be warm.","meta":{"section":"Cooking","utc":1557621851}} +{"text":"Keep calm and grab something to cover it. Use a lid or a sheet pan. Fire needs oxygen and you need to cut the oxygen off","meta":{"section":"Cooking","utc":1562899630}} +{"text":"Hooray for corporate America, we're both wrong. http://www.vietworldkitchen.com/blog/2011/11/sriracha-myths-truths-and-confusion.html Sriracha is from Thailand (hence why the name sounds Thai, I suppose). Apparently. I dunno how widespread it is there because I've never been there, but it's not in any of the cookbooks I've made people bring me back from Thailand (unless they call it something different, which is likely).","meta":{"section":"Cooking","utc":"1443158872"}} +{"text":"I only ever used them in pizza shops to scrape dough out of the trays.","meta":{"section":"Cooking","utc":1501076230}} +{"text":"Chicken noodle soup","meta":{"section":"Cooking","utc":1547811124}} +{"text":"Not as hard if you prep the tedious portions of your meals.","meta":{"section":"Cooking","utc":1546772989}} +{"text":"I\u2019m Mexican and never heard ama or apa as well. I thought they meant abuela or abuelo/papa lol","meta":{"section":"Cooking","utc":1541997711}} +{"text":"People like you are an embarrassment to society.","meta":{"section":"Cooking","utc":1526977880}} +{"text":"Actually just got out of the dentist, turns out its a worst case scenario in every sense of the word. Time to book an emergency dental surgery...","meta":{"section":"Cooking","utc":1532960268}} +{"text":"I'm so jealous! That sounds amazing","meta":{"section":"Cooking","utc":1543265138}} +{"text":"Why? You can make great pulled pork using crock pots, ovens, pressure cookers, shams, grills, etc..etc...","meta":{"section":"Cooking","utc":1467503121}} +{"text":"Usually a protein and some veggies (steak, fish). Sometimes shrimp and rice with veggies.","meta":{"section":"Cooking","utc":1530224631}} +{"text":"I did not need to hear those noises... They will haunt my nightmares.","meta":{"section":"Cooking","utc":"1418306055"}} +{"text":"Certain things I'll measure, some I'll weigh. Things like biscuits, pancakes, and crepes I have down to handfuls. I can roll out of bed and start coffee and by the time it brews I have biscuits cut, or pancakes on the griddle.","meta":{"section":"Cooking","utc":1519187390}} +{"text":"Riesling and onions are perfect together","meta":{"section":"Cooking","utc":1562444351}} +{"text":"I'm not nearly that skilled with it. Cooking is like therapy to me so using a wok where everything cooks quickly stresses me out. With a wok, I feel like I have to plan ahead of time for things to cook correctly and that's not conducive to my lazy, slow cooking.","meta":{"section":"Cooking","utc":1524669651}} +{"text":"Yes! Maybe add some parm or, if it's papa johns, the seasoning packets. The pizza reheats and the cheese gets melty while the eggs cook. My husband would eat this everyday.","meta":{"section":"Cooking","utc":1457494394}} +{"text":"The problem with saying \"saltpeter\" instead of the actual chemical name is that it's a generic name for several nitrates.) Potassium, sodium, calcium, and magnesium nitrates can all be referred to as saltpeter. It makes it a dangerous thing to not specify which compound they actually mean. Even Food Network's website describes saltpeter as both potassium and sodium nitrates. I can't say I know the proper ratios to use in curing meat, but potassium nitrate can most certainly be used as a food preservative.","meta":{"section":"Cooking","utc":1472527308}} +{"text":"That is terrifying. Good on you for being prepared and not panicking. Also, I hope your friend learned their lesson. (I would continually blame them and never let them live it down.)","meta":{"section":"Cooking","utc":1546665195}} +{"text":"Kayden and Camden liked it, though.","meta":{"section":"Cooking","utc":"1439313914"}} +{"text":"Downvoted? Wot, for an Eastern European palate? Please.","meta":{"section":"Cooking","utc":"1348642075"}} +{"text":"Aw man, I was just talking about him last night with my husband! I had even commented I didn't know if he was doing much anymore aside from having his face on tasty spices.","meta":{"section":"Cooking","utc":"1444325255"}} +{"text":"Make meringues. So fluffy!","meta":{"section":"Cooking","utc":"1366524922"}} +{"text":"Omg, I do the same thing. And giggle when it's called. Unless they have those damn landmine beeper thing, or just send the texts to your phone. Technology ruins all the fun [present company excepted, of course].","meta":{"section":"Cooking","utc":1515120882}} +{"text":"> Despite other posts here to the contrary, ducks and turkey absolutely do carry the risk of salmonella I never said that turkey didn't. And of course if meat is mishandled it can become contaminated no matter how safe it would be if it wasn't mishandled so there is always some risk with any meat since it can be mishandled. The USDA is not a credible source when it comes to cooking. They say all beef must be cooked to a minimum of 145, which is ridiculous. For decades they told us we had to cook our pork as if the US swine population was at risk of trichinosis, which was also ridiculous. The only USDA recommendation for meat that I abide by is for chicken and turkey. And even then if you sous vide it you don't have to follow that recommendation. I mean FFS, they tell you not to eat raw shellfish.","meta":{"section":"Cooking","utc":1555707796}} +{"text":"First off. Get rid of all that junk you put in your patties. You're making meat loaf patties, not burgers :p. /s You should definitely put them on a sheet tray with parchment paper. Freezing is best because it keeps shape and prolongs life. If you want to put them in fridge, use the same technique.","meta":{"section":"Cooking","utc":1470266047}} +{"text":"Parm cheese, butter (or olive oil) and garlic. Add rosemary if you like. Broil that shit. You're welcome.","meta":{"section":"Cooking","utc":1482039598}} +{"text":"excellent site that i had not seen, thank you!","meta":{"section":"Cooking","utc":"1444228744"}} +{"text":"That's not an explanation of *why*. That they do is self-evident.","meta":{"section":"Cooking","utc":"1407784825"}} +{"text":"This. I tried this last week with parsley, chili flakes and a squeeze of lemon juice and it was heaven","meta":{"section":"Cooking","utc":1499298151}} +{"text":"Good to know. I haven't had an issue with excess salt yet, but it's nice to know that it's a recoverable mistake. :)","meta":{"section":"Cooking","utc":1495544237}} +{"text":"I don't sharpen my knife at all.","meta":{"section":"Cooking","utc":1546310619}} +{"text":"I mixed up recipes from Jamie Oliver's Food Tube, Heston Blumenthal, and a couple of other Brits to create the following. It's a lot of work, but if you want delicious flavor, reasonable authenticity, and a full guide, use the below: ##Fish, Chips, & Mushy Peas ###Ingredients * 4x Cod Filets (~4-6oz each; if frozen, thaw them out first) * ~1 1/2 tbsp Kosher Salt, divided * ~1 1/2 tsp Black Pepper, divided * 1 & 1/2 cup AP Flour, divided * 1 tsp Baking Powder * 1 tbsp Honey * 12 oz bottle British Ale * ~1 - 1 1/2lb Russet Potatoes, sliced into thick rectangles (like steak fries) * 2 tbsp Unsalted Butter * 2 cups Frozen Peas * 1 tbsp Mint, minced * Water * 2 Lemons * Oil for deep frying (e.g. peanut, corn, sunflower, etc.) ###Directions Before starting anything else, add the thick-cut fries (as close to the same size as possible) to a large pot or dutch oven with enough water to cover by several inches and a couple of teaspoons of kosher salt. Bring the pot to a boil, then back off the heat to a gentle simmer and cook 3-5 minutes, until the fries are *just* cooked through and easily pierced by a toothpick. Carefully remove them from the water with a spider or spatula and place on a rack (set in a flat pan/cookie sheet to catch drips) and dry in the fridge, uncovered, 30 minutes or more. **You can skip this step if you don't want the hassle, but it makes for much better fries. If you skip it, do the \"second\" fry in hotter oil a little longer, instead.** Heat your frying oil to 325F. Working in batches, fry the french fries until just beginning to turn pale gold--probably 5 minutes, tops. Remove back to the rack and, for best results, chill in the fridge or freezer for another 30 minutes. You can actually freeze the fries at this stage in airtight baggies for quick frying in the future, so feel free to make a bunch! Whisk the baking powder into 1 cup of the flour, and throw that and the beer into your freezer for 10-15 minutes to chill out. The colder this batter is, the more it hangs onto the bubbles from the beer, and hence, the crispier your batter! For the peas, heat the butter in a small saucepan until melted and no longer fizzy. Add in your frozen green peas and stir to thaw them out and begin softening them. Toss in about a teaspoon of salt and up to 3/4 tsp of black pepper, along with the chopped mint leaves. Cook until the peas are noticeably softened and bright green. Add in a little water and mash the peas with a fork or potato masher, or to do it like they do on the streets, add a little *more* water and blend using an immersion blender! Feel free to make it as chunky or smooth as *you* like it. When you're ready to go, season your cod filets with give or take a teaspoon of kosher salt and 3/4 tsp of black pepper, covering both sides. Dredge them in the half cup of plain flour, shaking off the excess gently. Heat your frying oil to 375F. Working quickly, pour beer and honey into your chilled flour/baking powder mixture, whisking it together into a smooth, thin batter, about the texture of chowder or refrigerated \"faux\" syrup. You might not need quite all of the bottle of beer; feel free to drink the rest. Dip each cod fillet into the batter mixture, submerging it fully and then letting it drip just a little bit over the bowl. Transfer the filet into the hot oil, sliding it facing away from you to avoid splashing yourself with oil. For *extra crispy* fish, use a spoon to drizzle more batter over the top of each filet as it sizzles in the oil. After a minute or two, flip them to start browning the other side. Work in batches; depending on the size of your frying vessel, probably two at once at most. Once both sides of the fish is golden brown and very crispy (probably 4 minutes, tops), remove from the oil to drain on a rack over paper towels. Toss your fries into the hot oil for their second fry (or a long \"first fry\" if you skipped that step above), cooking about 2-3 minutes (or closer to 7) until golden brown and very crispy. As soon as they come out of the oil, toss them with salt. As you finish, spritz the juice of ~1/2 lemon (maybe a whole lemon if it's small) into the mushy peas, and cut the other lemon into wedges to serve on the side of your fish and chips.","meta":{"section":"Cooking","utc":1472742769}} +{"text":"My family DEMANDS, what we simply call, 'green jello' every year. 2 boxes lime Jell-O. (and after many years and tries, brand name is the way to go on this.) 1-16 oz container cottage cheese, drained almost dry. 1 16oz can crushed pineapple, drained. 1 large container Cool Whip. Make and set the Jell-O. Fold in other ingredients. Done! the hardest part is draining the stuff so it doesn't water down the mixture. When explaining what is in the Jell-O newcomers always freak out, but once they have some they fall into needing it. It's the preferred dessert at family functions. Never had mayo on it though... that is new to me.","meta":{"section":"Cooking","utc":"1421466226"}} +{"text":"ATK's \"summer vegetable gratin\"","meta":{"section":"Cooking","utc":1478542492}} +{"text":"I've always been taught that any type of metal touching food, shouldn't be put in a fridge or freezer. The metal will (supposedly) react with the acids in the food, and stain your food and possibly leave a metal taste to your food... Also possibly not healthy?","meta":{"section":"Cooking","utc":"1387397702"}} +{"text":"Nope.","meta":{"section":"Cooking","utc":"1345205074"}} +{"text":"Char it on a grill then dress it with a vinaigrette and a touch of honey. The sweet will help the bitterness. You can also braise it as you would a cabbage.","meta":{"section":"Cooking","utc":"1371949014"}} +{"text":"MY mom used to slow bake them with sauerkraut. Om nom nom.","meta":{"section":"Cooking","utc":1461730013}} +{"text":"also, don't freeze the raw potatoes. cook them any way pretty much, then freeze. reheat in the oven if possible.","meta":{"section":"Cooking","utc":1492436295}} +{"text":"Don't do any of these things. Score the outer fat in a diamond pattern. Make a paste of anchovy, garlic, olive oil, salt and black pepper. Rub it in well. Roast at 240C for about 20 minutes, then a further hour at 170. It should be a nice medium rare at this point. Rest for 15 minutes, by which time it should be medium. Slow cooking should be reserved for meat that needs it, like lamb shoulder or brisket.","meta":{"section":"Cooking","utc":"1386112654"}} +{"text":"Burgers. Man, there isn\u2019t enough diversity. There needs to be at least 1,000 more types of burger.","meta":{"section":"Cooking","utc":1561993984}} +{"text":"Wow, you're angry. > It makes no sense to go waste money on mediocre food Yeah, thanks captain obvious. > Go to a fucking restaurant that serves food you can't cook Imagine this: there's this place, the food is really good but let's be honest, if I wanted I could make it at home. The place is lovely however, the staff really nice, it's close to my place and well, I enjoy getting served and not having to clean up afterwards. Now believe it or a not but a LOT of people think like that. And it's perfectly fine. \"Food I can't cook at home\" is a purely artificial limitation.","meta":{"section":"Cooking","utc":1538493536}} +{"text":"Every time I read about Bearnaise....","meta":{"section":"Cooking","utc":1473259118}} +{"text":"> Probably more like he's in character in the shows he is in. Maybe. I'm not a big social media user, so maybe his twitter and IG are full of yuks, i feel like i only ever seen him on shows where cooking contestants are encouraged to backstab one another and the like.","meta":{"section":"Cooking","utc":1560712080}} +{"text":"Huh. I quit preheating the oven and now I get much more oven spring in breads and souffles.","meta":{"section":"Cooking","utc":"1367207141"}} +{"text":"Wear it and burn a school down.","meta":{"section":"Cooking","utc":"1424600511"}} +{"text":"you're welcome :)","meta":{"section":"Cooking","utc":"1404767754"}} +{"text":" We got ourselves a patriot!","meta":{"section":"Cooking","utc":"1419828707"}} +{"text":"you need to see a specialist in concussion rehabilitation. you need to get your brain fixed, not adapt your lack of smell..","meta":{"section":"Cooking","utc":"1441332318"}} +{"text":"I keep seeing people say this and I don't know why....labneh doesn't taste like yoghurt!! and def not cream cheese. It's usually made from sheep/goat's milk, and is much more sour. Tastes best (in my opinion) with olive oil, and some sea salt on top. To me, the taste is so vastly different from even sheep's milk yoghurt (which is all I eat), that I wouldn't sub it in a recipe.","meta":{"section":"Cooking","utc":"1397713478"}} +{"text":"A lot of people have a legitimate intolerance to dairy products. If you're having tummy issues, it makes sense to do a trial of eliminating it from your diet.","meta":{"section":"Cooking","utc":"1425926047"}} +{"text":"Did a full pan worth yesterday with a good dose of nutmeg snuck in. You're absolutely correct that phyllo is persnickity but oh so delicious.","meta":{"section":"Cooking","utc":1495012747}} +{"text":"Cabbage rolls are one of my favorite foods! How do you make them?","meta":{"section":"Cooking","utc":1531730559}} +{"text":"Shredded Chicken Sandwiches from Ohio. Because I'm pretty sure it's just an Ohian thing.","meta":{"section":"Cooking","utc":1563851977}} +{"text":"Yeah but some melt and the oil separates, which is gross. This is the problem with cheddar. I also find that the sharp flavor competes too much with the beef flavor. American cheese has a mild flavor and is stable even when melted.","meta":{"section":"Cooking","utc":"1413581502"}} +{"text":"I'm a fan of their clad ones and have their full set. Love them even if I mostly just use my cast iron pans instead (easier cleanup)","meta":{"section":"Cooking","utc":1561747250}} +{"text":"Onions","meta":{"section":"Cooking","utc":1539067893}} +{"text":"you hold it lengthwise in your hand and open your fingers after you made the iniital crack. pinkie and ring finger on one side, the rest of your fingers on the other. and spread out your fingers . when you open your hand, you take the shell with it","meta":{"section":"Cooking","utc":1558324482}} +{"text":"Thank you!","meta":{"section":"Cooking","utc":"1377654244"}} +{"text":"https://www.foodiewithfamily.com/slow-cooker-caramelized-onions-french-onion-soup-make-ahead-mondays/ ^^^ My favorite way to caramelize onions","meta":{"section":"Cooking","utc":1542154368}} +{"text":"Brussels Sprouts.","meta":{"section":"Cooking","utc":"1423143985"}} +{"text":"Agreed, and all that said, if you are going to braise a pork chop, given the options, use apple juice. Don't skimp on the salt, and don't cook it to death.","meta":{"section":"Cooking","utc":"1333701952"}} +{"text":"Vegetarians do, vegans don't. The eggs are unfertilized.","meta":{"section":"Cooking","utc":1476897954}} +{"text":"Yes! Schmaltz is the rendered chicken fat. I make stock in large batches so I let the pot cool or cool it in a sink of cold water, then freeze it overnight. The fat floats to the top, hardens and can be easily scraped off. I usually then reduce the stock to make it more concentrated and finally freeze it in popsicle sized blocks.","meta":{"section":"Cooking","utc":1537698069}} +{"text":"r/sousvide ?","meta":{"section":"Cooking","utc":1500395712}} +{"text":"okay! thanks :)","meta":{"section":"Cooking","utc":1563396791}} +{"text":"I prefer a drier pastrami, personally. If you're going to serve it hot, then heating on a griddle or in a skillet with a little water and a cover is more to keep it from over-drying while heating moreso than adding moisture.","meta":{"section":"Cooking","utc":1514603597}} +{"text":"Agreed on both counts.","meta":{"section":"Cooking","utc":1505044802}} +{"text":"I had to get to work today at -15 degrees with a wind chill of -35.","meta":{"section":"Cooking","utc":"1390936338"}} +{"text":"> What is broiling good for? hamburgers that taste similar to grilled, fish, and steak primarly. Chicken skin tends to be to fatty to cook under a broilers high heat.","meta":{"section":"Cooking","utc":1520166478}} +{"text":"Holy crap. Middle-aged... I guess. Switch the \"Mum\" to \"Dad\", and you got me. You've just kicked off a mid-life crisis with that comment!","meta":{"section":"Cooking","utc":1537732114}} +{"text":"Never made pizza, am easing into rudimentary bread/bun baking recently. Maybe after I gain confidence I'll add a bit to the bread...","meta":{"section":"Cooking","utc":1463891580}} +{"text":"What is Mountain Wine in this context?","meta":{"section":"Cooking","utc":"1405101641"}} +{"text":"Is it a butter melter or a butter warmer? I kind of dig on those butter warmers with the little ramekins and the tea lights, great for drawn butter with lobster or any time you have an individual portion dipping sauce you need to keep warm.","meta":{"section":"Cooking","utc":"1404082964"}} +{"text":">Eggs are easy to cook Sorry, but I have it on good authority that eggs are nigh impossible to cook, and Supreme Master Chef Gordon Ramsay uses them as a test for admission to his elite school of ninja chefs.","meta":{"section":"Cooking","utc":1527181395}} +{"text":"That sounds amazing! Sadly I have a really hard time eating raw fibrous veg - it bloats me to the point of being physically painful :( I wonder if you shredded the cabbage, then blanched it? Would that be gross? Hmm...","meta":{"section":"Cooking","utc":1548682094}} +{"text":"We're talking small pieces of food here. Thermal diffusion is happening both when you cook the food and when you shock the food from the cooking temperature to a lower, non-cooking temperature. But that happens *very* quickly on this scale. That is unless you're referring to cooling a whole, steaming hot potato. >here's another one for you based on the same concept : running frozen food under a tap does not help it thaw quicker. it just wastes water and your profits. Can't tell if trolling.","meta":{"section":"Cooking","utc":"1330195993"}} +{"text":"The only time I eat eggs by themselves is when they are scrambled. Then it depends on my mood. If I want spicy, I'll scramble till there's a light brown to them and cover them in salsa. If I want sweet I'll add a little milk to them and cook them just until they're nice and solid and put a little maple syrup on them. If I'm having hash browns I like my egg over medium. If I'm having pancakes I like my egg over hard. If I'm having ramen I like mine half boiled and soaked in soy sauce. If I'm having steak I want it fried in the fat/butter from the steak and basted. There's so many ways to have eggs, they can be what you want when you want.","meta":{"section":"Cooking","utc":1518719597}} +{"text":"Shortening != margarine. It's any cooking fat that's saturated enough to prevent crosslinking of gluten (therefore 'shortening' the chains of gluten molecules). Lard is actually not good for that purpose, as it's barely solid at room temperature, being only 40% saturated fatty acids. Leaf lard, which is found around the kidneys of the pig, is a good bit more saturated and actually suitable for the purpose. If you want a good shortening use something with a higher melting point like tallow or mutton fat. Palm oil or palm kernel oil also work better than lard.","meta":{"section":"Cooking","utc":"1335555371"}} +{"text":"I'm from central PA and have never heard of this. Sounds delicious though.","meta":{"section":"Cooking","utc":"1383612534"}} +{"text":"No worries caught me by surprise. Argentina went off without a hitch. What a beautiful country! Spent most of my time above 4000 m in the Andes but what I saw of the more populated areas was pretty lovely. Very hot but super cool.","meta":{"section":"Cooking","utc":1561985490}} +{"text":"I'd rather prepare the potatoes in a more delicious way and keep carrots and onions (and celery) in with the meat/juices as they go a long way to imparting good flavor. Mash the friggin taters seperately and hit them with the meat/veggies/gravy for the win.","meta":{"section":"Cooking","utc":1551139500}} +{"text":"I was hesitant about washing and reusing it but I'll give this a go. Maybe I'll keep the same bag for same type of meat.","meta":{"section":"Cooking","utc":1556151185}} +{"text":"Just poison their next dinner with ricin, botox or cyanide.","meta":{"section":"Cooking","utc":"1367352809"}} +{"text":"If you watch enough videos you learn to love it.","meta":{"section":"Cooking","utc":1518744015}} +{"text":"Paneer or a curry, Indian food is so diverse and a completely different technique from what you are probably used to cooking. I know it is for me and it has been my project lately.","meta":{"section":"Cooking","utc":"1414596069"}} +{"text":"> Sous vide is overrated for most of the applications recipe sites and blogs use it for. IMO it's generally worth the effort for good meat, but there are few other dishes that are worthwhile. It seems odd to use \"worth the effort\" for sous vide, because it's my go-to lazy way to prepare a meal and I use it for more than half my dinners. Maybe this is because most of my entrees (fish and game) are vacuum-sealed in individual portions already, but nothing's easier than dropping it in the water, then giving it a quick sear whenever I feel like making a side and eating.","meta":{"section":"Cooking","utc":1500998253}} +{"text":"No idea about the first waffle thing but to make them crisp and amazing, put a little bit of shredded cheddar cheese on top of the batter before closing the waffle maker. Just trust me. Still tastes divine with butter and syrup, not really like cheese at all. It just makes them really crisp, crunchy and adds a touch of saltiness that complements the sweetness.","meta":{"section":"Cooking","utc":1491347157}} +{"text":"I absolutely love tomatoes, but no, in my opinion, they don't belong in guac. To my taste guac should be avocado, cilantro, lime and salt--- kept pretty chunky. I hate guac that is basically avocado puree with chunks of tomato, onion & garlic. But to each their own.","meta":{"section":"Cooking","utc":1557950063}} +{"text":"Probably depends on how and what you cook. Piece meal is typically better for all things kitchen wise rather than sets. What are you looking for? Stainless? Aluminum? Stainless steel? Cast iron enameled or bare? Copper? (If you're super loaded and not just drunk). For example if you make stock you may want a nice heavy bottomed stock pot. If you cook eggs a relatively cheap non stick is in your future. Searing meat? Cast Iron or carbon steel are you're friend. Making sauces often? A nice stainless saucier might be up your alley. That is, sets often include pans you may never use. Buying individual pots and pans ensures you buy what you need.","meta":{"section":"Cooking","utc":1538087097}} +{"text":"It's a good recipe. 9 months of brining and the 8 months of dry ageing.","meta":{"section":"Cooking","utc":"1435119897"}} +{"text":"Just get Victorinox products. Exceptionally cheap, durable, and very nice quality.","meta":{"section":"Cooking","utc":"1395426111"}} +{"text":"Penzey's \"Forward!\". I put it in practically everything I cook now.","meta":{"section":"Cooking","utc":"1409499871"}} +{"text":"Rhode Island: steamed little neck clams & steamers. Corn on the cob.","meta":{"section":"Cooking","utc":1563808731}} +{"text":"Yea it comes as powder like grits.....the cylindrical one is kind of a pre prepared version. I like that version but there are a variety of textures you can do with polenta, same as grits. I like to cut the cylindrical one in slices and bake it in the oven with butter on top and then top it with meat and veg. I'm Canadian so I have no business commenting about grits but the best grits I ever had were served on a flat plate with cola braised ribs on top that had been shredded off the bone. I don't remember if there was any in the dish.","meta":{"section":"Cooking","utc":1550069553}} +{"text":"Just add some garlic/shallot, deglaze with a liquid, reduce, add butter and serve. Honestly I would not use a cube stock. Look ahead, when you make chicken (or beef) save the bones in the freezer. when you have enough simmer them with your veggie dregs (cut off pieces that you didn't use in other things).Take that stock and reduce it until you have the flavor you want. I know this sounds like a lot of trouble but honestly it isn't. If you have a freezer and some veg you can do this. Maybe 1 tine in a dozen meals but it will be worth it.","meta":{"section":"Cooking","utc":"1353164913"}} +{"text":"You can get away with 2/3 usually but you'll get a lot of oil splattered everywhere. At half most of it will stay in the pot. At 85% you're going to have some cleanup to do.","meta":{"section":"Cooking","utc":"1378785099"}} +{"text":"This might be a stupid question but I genuinely don't know, does it leave your house stinky after using it like traditional frying? I assume not since you aren't putting oil into it","meta":{"section":"Cooking","utc":1474778211}} +{"text":"this. dont do that.","meta":{"section":"Cooking","utc":"1363149475"}} +{"text":"That spoon side vs the shaker side is the devil.","meta":{"section":"Cooking","utc":1546667899}} +{"text":"I wish someone would sell me a set of vegetable peelers with color-coded handles or something. I am CONTINUALLY confusing my cucumber peeler with my carrot peeler with my potato peeler, etc. It is frustrating to get halfway through a job, realize my mistake and have to start again. Not to mention the waste.","meta":{"section":"Cooking","utc":"1340415687"}} +{"text":"This is my parents house. And there's always a ton of stuff on the counters. They had no thermometer, dull knives, no cutting boards. How do they make food??","meta":{"section":"Cooking","utc":1511110729}} +{"text":"Like Water for Bacon.","meta":{"section":"Cooking","utc":"1336900143"}} +{"text":"uhhhhh pizza is fricken hard to do man","meta":{"section":"Cooking","utc":1450137544}} +{"text":"The exact same principle applies, the collagen will set and the meat will be firm yet tener. Sorry man but you are just flat out wrong. It doesn't matter what cut it is, that process will be the same. The collagen is essentially melted and the sets as gelatin, in order for the gelatin to fully set you MUST rest the meat. The entire process is why meats are braised (or smoked)","meta":{"section":"Cooking","utc":"1362342966"}} +{"text":"Vegan richa! Look up the website, there are lots of vegan regular recipes but a whole section with just traditional Indian recipes and also a cook book with Indian stuff . Never had a single fail with these.","meta":{"section":"Cooking","utc":1550871619}} +{"text":"Yeah, I don't really know why in all the ephemera surrounding cooking, no one talks much about timing. It's a weird dance between 'take care of that' and 'leave it alone'. And then sometimes I'll be tidying up, and I'll be suddenly overwhelmed with the feeling of 'IT'S DONE. IT'S DONE RIGHT NOOOW.'","meta":{"section":"Cooking","utc":1466657838}} +{"text":"I'm already convinced.","meta":{"section":"Cooking","utc":"1437789920"}} +{"text":"I was just thinking of regular fried rice but the breakfast sausage is a fantastic idea. Maybe some bacon too!","meta":{"section":"Cooking","utc":"1420666857"}} +{"text":"Chipotle Mayo. Get a tin of chipotles in adobo, chop them up and add to taste to mayo. If you do sandwiches or toast a lot it is really good!","meta":{"section":"Cooking","utc":1517807533}} +{"text":"I miss the shaker mills that you used to be able to buy. Kraft 3 cheese, was the same stuff in the packets. I can only assume they stopped selling it because people were trying to freebase pure flavor.","meta":{"section":"Cooking","utc":"1439551757"}} +{"text":"Plenty for someone brand new to cooking, maybe not for you. I know I fucked around with a old shitty teflon pan with no coating left, using dull knives incorrectly on a glass chopping board, wondering why my food was garbage and why I kept cutting myself for a long time before I started doing actual research on what I might need, and even it took a while. It didn't even occur to me that on top of not having much experience I also didn't have any of the right tools for the job. Also I'm also i'm a pretty avid fan of his main channel, so any new content from him is welcome to me.","meta":{"section":"Cooking","utc":1507864491}} +{"text":"Oh my god, I can hear this play out.","meta":{"section":"Cooking","utc":"1410550521"}} +{"text":"Im doing this!","meta":{"section":"Cooking","utc":1501775445}} +{"text":"Instead of red pepper flakes I use cayenne and it\u2019s awesome. Gotta like spice though","meta":{"section":"Cooking","utc":1540475294}} +{"text":"I think you're mistaking chicken for pudding.","meta":{"section":"Cooking","utc":1522984021}} +{"text":"Didn't see that...","meta":{"section":"Cooking","utc":"1447705618"}} +{"text":"It's not good for your business. Thank you for your kind words, idiot.","meta":{"section":"Cooking","utc":"1436971085"}} +{"text":"Do you keep the breasts whole? I find they keep more flavor when I cut them into strips or chunks with scissors and marinate them. Doing a salt brine can help too, but honestly most times I'm too lazy and skip that step","meta":{"section":"Cooking","utc":1533762101}} +{"text":"Brit. * Milk goes in the tea LAST. * Brown sauce is not the same as BBQ sauce. * Macaroni cheese is made with a roux (flour, butter and milk), real cheese, and pasta, then oven-baked. Not powder mix sauce.","meta":{"section":"Cooking","utc":1456693591}} +{"text":"I always add balsamic vinegar to my tomato sauce instead of sugar and find it really kicks up the flavour.","meta":{"section":"Cooking","utc":1553874573}} +{"text":"lol, this is how I also make beignets. just cut the biscuits into squares and fry up. coat in powdered sugar and, BAM! beignets.","meta":{"section":"Cooking","utc":"1368846138"}} +{"text":"Oh make no mistake, this is not healthy just because it's eggplant. If you wanted healthier you could bake them instead of fry though... Still a ton of work.","meta":{"section":"Cooking","utc":1554202672}} +{"text":"Yeah, this is not a viable plan. Even if you did buy pre-made Alfredo sauce, that's a lot of chicken and pasta to cook. Either switch the menu to hot dogs, chips and dip, or order catering.","meta":{"section":"Cooking","utc":1495643348}} +{"text":"It was a genuine question. Let's forget about it.","meta":{"section":"Cooking","utc":"1403496950"}} +{"text":"It's kind of hard to find actual Big Green Egg prices on the internet; I know they are $1,000+, but can you offer some insight into exactly how much?","meta":{"section":"Cooking","utc":"1328913211"}} +{"text":"Learning the science and makeup of dressings really helps. There's a neat salad dressing rule that you can use to make up your own recipes: - 3 parts oil - 1 part acid (vinegar, lemon juice, etc) - 1/3 part emulsifier (mustard, honey, etc) Then add on extras like minced shallot, herbs, etc. This Kenji article is a good read: https://www.seriouseats.com/2010/04/salad-dressings-vinaigrettes-the-food-lab.html","meta":{"section":"Cooking","utc":1519827341}} +{"text":"Banana for eggs works quite well for dense or moist baked goods. Think cookies or quick breads. The flavor is noticable, however, so aim for applications where banana mixes well. The basic chocolate chip cookie recipe, for instance. Banana for eggs + dark chocolate chips and walnuts is a tiny bit of happy.","meta":{"section":"Cooking","utc":"1328042874"}} +{"text":"My mom is Advanced White People, so \u2018taco night\u2019 at our house was cold white flour tortillas, completely unseasoned overcooked ground beef, shredded cheese from a bag, chopped sweet pickles (??) and ketchup. I still remember the first time I had a friend over to enjoy this feast and the sudden moment of revelation when I saw her poorly concealed confusion and dread - it was as if the heavens opened above me and a chorus of angels sang *wait, what the fuck are we eating?","meta":{"section":"Cooking","utc":1560263687}} +{"text":"Came here to post Good Eats. Glad someone beat me. http://www.foodnetwork.com/shows/good-eats/good-eats-full-episodes-video-gallery And much, much more on youtube. Alton is a good sport.","meta":{"section":"Cooking","utc":1501294612}} +{"text":"My mother makes biscuits with 7-Up so that they're fluffier and rise more and have a slight citrusy-sweet flavor.","meta":{"section":"Cooking","utc":1468280666}} +{"text":"Same! I'm Canadian and only really recall cinnamon being is sweets and desserts, so I almost didn't try it. But oh man am I glad I did.","meta":{"section":"Cooking","utc":1557882655}} +{"text":"I think the key to alfredo not actually using any heat Simply put cubes butter and parmesan (that\u2019s all you need) in a bowl and toss the cooked pasta in the bowl. let the warm pasta develop the emulsion. adjust the consistency with the pasta water, if you add too much just cook it out over a bain marie.","meta":{"section":"Cooking","utc":1554934754}} +{"text":"I tried a couple bags here not long ago, and while I liked the flavor better than the blue Kingsford, it still seemed to have some of the petroleum-y after taste. Maybe it's just me. Lump tastes like you grilled over a camp fire, which I like the best.","meta":{"section":"Cooking","utc":1532993857}} +{"text":"I would love to test them for you! I bake all the time and my set I use now is breaking down and was going to ask Santa for a new pair for Christmas.","meta":{"section":"Cooking","utc":"1448511712"}} +{"text":"Fair play. That seems like enough to say with relative certainty that we are doing it \"wrong\", I retract my pedanticism. It's really only a matter of historical curiosity regardless, as you point out that the modern steels are \"better\".","meta":{"section":"Cooking","utc":"1334763165"}} +{"text":"As a child, were you actually a character in a Roald Dahl book?","meta":{"section":"Cooking","utc":1562912615}} +{"text":"I just had my kid so.. the list. No soft cheese, it's a fear that's it's not pasteurized. No sushi. No deli meat. Keep and eye out for recalls on leafy greens since apparently they try to kill us monthly now. Caffeine is ok up to 150mg iirc. Eat common allergens (nuts, shellfish, soy, dairy) if possible. Limit heavy mercury fish. No runny eggs or sauces made with raw egg (hollandaise). Also, her ob will give her a sheet of the things to avoid. I found the medication limitations harder to remember than the food. When you're nauseous you want pepto. Not allowed!","meta":{"section":"Cooking","utc":1533922639}} +{"text":"Thank you :)","meta":{"section":"Cooking","utc":1563443661}} +{"text":"Haha best of luck man I hope you get it soon \ud83d\udc4d\ud83c\udffb","meta":{"section":"Cooking","utc":1549788460}} +{"text":"Would I need the pump and water heater? Could I not just use a thermometer and a pot on a stove with the sealed bag submerged?","meta":{"section":"Cooking","utc":1452949671}} +{"text":"Did you even read step one?","meta":{"section":"Cooking","utc":"1425279028"}} +{"text":"In addition to butter and salt: Onion powder. Hot sauce (nothing too heavy on the vinegar. Stir it into the melted butter to help distribute it, rather than shaking on top). Cayenne and good parmesan (put the bowl in the microwave for a few seconds to melt the cheese a little)","meta":{"section":"Cooking","utc":"1411880746"}} +{"text":"Meat sweats are real, and with dense proteins like red meat it will definitely hit you with a fever and maybe some inflammation. Sad but true. Source: have Crohns and found out at 4th wedding anniversary dinner the hard way.","meta":{"section":"Cooking","utc":1524097024}} +{"text":"Ah okay","meta":{"section":"Cooking","utc":1554171050}} +{"text":"Does anyone know where to get quality, affordable vanilla beans?","meta":{"section":"Cooking","utc":1537709118}} +{"text":"Bacon wrapped dates!","meta":{"section":"Cooking","utc":1455641403}} +{"text":"I think that along with the specific type of garam masala or curry spice blend, part of the key to a \"building\" spice is toasting the spices before creating the food and layering in spices. Layering spices, some fresh, some toasted & ground, at different stages is very important at the very beginning and end. The only thing I disagree with in your first comment is: > It's because of garam masala only. It's not ONLY because of the garam. There are many different types and the different ways you cook with spices affect the way they come out. Garam masala by itself is not spicy, imo. Say for example, did you toast the spices, grind and then use water or broth for the sauce. Using water or broth will result in a very different product. Also using a paste of fresh peppers and garlic, and cooking down your onions with it plays a huge role.","meta":{"section":"Cooking","utc":1526070547}} +{"text":"roast chicken, curry and risotto.","meta":{"section":"Cooking","utc":1499542975}} +{"text":"America's Test Kitchen recommends an older version of this model. Frankly though I've always just used a food processor. It takes seconds per batch.","meta":{"section":"Cooking","utc":"1384838304"}} +{"text":"Works really well drizzled over risotto, specifically mushroom","meta":{"section":"Cooking","utc":1514358749}} +{"text":"Thank you very much for the suggestions! I'll have to have a look and see what will make most sense for me.","meta":{"section":"Cooking","utc":1515110534}} +{"text":">Olde English cookery >every London Pub menu So, slightly salty bland things.","meta":{"section":"Cooking","utc":"1441340729"}} +{"text":"I don't know what \"volumetric egg production\" is, but I've made dozens of thai omelettes exactly like in this video. Good with sriracha. I raise chickens so I'm always looking for new and interesting uses for eggs. I came across this a year ago. Haven't been making them recently because they're pretty high in fat, being essentially deep fried. Delicious though.","meta":{"section":"Cooking","utc":1520846659}} +{"text":"Subreddit mods are just users too and they feel like their voices aren't being heard, especially now that Victoria is gone. They don't actually work for Reddit, and aren't tied officially to reddit. As a consumer, what form of protest do you have against a company? You boycott the product. Mods are the representatives of the community, so if the community agrees with the sentiment then the mods do it, which definitely applies for r/IAMA.","meta":{"section":"Cooking","utc":"1435897629"}} +{"text":"Why try to save time at all? It takes a matter of minutes to roast sprouts. It comes off as lazy. Microwave all you want but don't recommend that shit in a subreddit dedicated to cooking.","meta":{"section":"Cooking","utc":1451151841}} +{"text":"Been cooking with a wok for a while now... Heres how to do it Is your wok carbon steel? It should be, once it's properly seasoned it will develop it's own nonstick pantina http://www.thaifoodandtravel.com/features/wokcare.html First cook the chicken/meat get the wok hot then throw in a small amount of high heat oil such as safflower or grapeseed. Move the wok around to distibute the oil. Throw in a small amount of the meat slightly bigger than the flat part of the wok at most coated with s&p no marinades. Let it sit for several minutes, do not stir. Flip it over and let it sit for sevral more minutes. Stirfry untill fully cooked. It is critical to use a small amount of meat cut in small pieces and to let it sear for several minutes. Gets nice browned char marks and avoids steaming. Use damp paper towles to absorb any moisture and cook the meat/chicken in batches. Next cook the vegies. Add more oil, add garlic, cook for a few minutes, then add chillis, wit a few more minutes then add whatever other vegtables you want, stirfry until done. If you are using a lot of vegies you may want to look into just cooking the garlic and chilis in the wok and steaming or blanching the other veggies. Or just cook them in small batches in the wok. Absorb the moisture with a towel, add the chicken until everything is hot. Then serve with sauce on the side. You could put the stirfry on a serving platter or even in a large tupperware container for easy cleanup and then add the sauce to the stirfry. Do not ever add sauce to the wok, it will remove part of the pantina. tldr Use seasoned carbon steel wok cook meat in small bathces sear meat for sevral minutes before stirfrying cook vegies seprately, also in small batches do not add sauce to wok","meta":{"section":"Cooking","utc":"1350593670"}} +{"text":"Not sure how experienced you are with making bread so sorry if this is obvious but I always let my dough rise in the oven on 100 (or if your oven doesn't go that low, preheat it as low as it goes and then turn it off). It makes a big difference!","meta":{"section":"Cooking","utc":"1393123667"}} +{"text":"I love roasted garlic in mine","meta":{"section":"Cooking","utc":1542429238}} +{"text":"Yes. Especially for older eggs. Fresh eggs have firmer whites, old ones are more watery and break easily. The former is best for poaching, the latter for hard boiled eggs","meta":{"section":"Cooking","utc":"1405485082"}} +{"text":"https://www.youtube.com/watch?v=qMMVvS_mmqE","meta":{"section":"Cooking","utc":"1403937104"}} +{"text":"Try kale. Cook it in olive oil, garlic, hot pepper flakes and salt, plus a little bit of water to steam it a bit. Sautee till it cooks down, then keep cooking it for about 10 - 12 minutes on lowish heat until it is tender.","meta":{"section":"Cooking","utc":1544729367}} +{"text":"Make some good old dutch \"snert\" out of it and throw in a \"rookworst\" for the most delicious winter soup","meta":{"section":"Cooking","utc":1505221011}} +{"text":"> not rinsing is kind of an old wives tale No, it really isn't kind of an old wive's anything. The USDA says it'll make the risk of cross contamination worse: https://www.fsis.usda.gov/wps/wcm/connect/2ceaa425-0488-4e86-a397-e2d9c470fc4a/Washing_Food.pdf?MOD=AJPERES Thinking that it's good to rinse raw chicken is what's an old wive's tale. It's unsafer than not rinsing.","meta":{"section":"Cooking","utc":1553648416}} +{"text":"If those macarons are homemade and turned out in the correct shape, color me impressed.","meta":{"section":"Cooking","utc":1490163275}} +{"text":"Chicken and dumplings. It wasn't my mom but my grandma. Her dumplings were far too massive and felt like a wad of dough in my mouth. I found out later if you reduce the size they're quite tasty.","meta":{"section":"Cooking","utc":1546428477}} +{"text":"I had fajitas on a group camping trip, and they were a hit. It's a great way to serve real (un-processed or ground) beef that doesn't take quite as much meat per person as serving a whole steak. Just grill up some strips of beef, peppers, maybe mushrooms. Serve with tortillas, cheese, salsa, guac, etc.","meta":{"section":"Cooking","utc":1563137004}} +{"text":"Sure, I'll have a think.","meta":{"section":"Cooking","utc":1551783083}} +{"text":"Summer or winter truffles? Generally speaking, winter has more pronounced flavour & goes really well in cooking, as the flavour seeps throughout. A little goes a long way. Wrap them in a dry kitchen towel (paper) and store in a cling wrapped container in a cool, dry place. Change the paper daily to avoid moisture. I wouldn\u2019t keep it for longer than a week in this fashion, as you\u2019ll start to lose the aroma & damp will promote mould growth. If desired, shave and infuse into oil, then you\u2019ll have your very own truffle oil, which you can use to flavour anything you fancy, or as a very indulgent finishing oil. Best uses for fresh truffle are: shaved on top of a cream sauce based pasta dish (either microplane or very fine shavings, you can also put into the sauce itself though truffle oil is generally better in the sauce), shaved over poached eggs or mixed into scrambled eggs, in cream based sauces, microplaned into whipped butter, shaved on top of beef, added into silky smooth mashed potato, or the ever classic truffle risotto (add the truffle in the last 10 minutes of cooking, as cooking truffle for too long will result in a loss of aroma) - the uses are endless! Rather jelly, to be honest - truffle is one of my favourite flavours in the world!","meta":{"section":"Cooking","utc":1535288445}} +{"text":"I would have said wings, or chili, but if you're making an Iindian style curry, make some mango lassies to go with it, as they help with the burn.","meta":{"section":"Cooking","utc":"1346269710"}} +{"text":"SeriousEats just put out a recipe for Lomo Saltado that is pretty fire.","meta":{"section":"Cooking","utc":1558837349}} +{"text":"Sucrose is just a mixture of glucose and fructose","meta":{"section":"Cooking","utc":1544954040}} +{"text":"Maybe try Cajun or another fairly strong seasoning? I had this happen with yogurt and it took a bit over a decade to recover.","meta":{"section":"Cooking","utc":1526999071}} +{"text":"Kraft mac n cheese, and don't mess it up with any other add-ins. I also crave grilled cheese sandwiches that taste as good as grilled cheese tasted in my childhood, but as I've perfected my grilled cheesing, I've gotten a little picky about how to make them.","meta":{"section":"Cooking","utc":1563222972}} +{"text":"Agreed. I also try to stay away from heat and refrigeration. Also no equipment either. Just me and the raw chicken.","meta":{"section":"Cooking","utc":1482585934}} +{"text":"This is my goto tomato sauce recipe. I usually toss in a couple of cloves of crushed garlic and a little bit of red pepper flake, and I'll ad fresh basil at the end if I have any on hand; but really, it's great as it is with absolutely no alterations. This over some pasta with a little parmesan and I'm a happy guy.","meta":{"section":"Cooking","utc":"1345580081"}} +{"text":"Homemade biscuits with (also homemade) blood orange jam. Tastes like a cross between cherry and marmalade.","meta":{"section":"Cooking","utc":1535907816}} +{"text":"200 lb = 90,72 kilogram","meta":{"section":"Cooking","utc":1509698944}} +{"text":"Sounds like these could produce a fart strong enough to end a marriage.","meta":{"section":"Cooking","utc":"1427168389"}} +{"text":"Take some corn, boil it, add yeast and let it sit for a week. Run it through the cooker and collect the steam in a cup. You can barely get it into ya but my fuck, does it ever getcha some drunk.","meta":{"section":"Cooking","utc":"1407421489"}} +{"text":"Actually, I'd definitely try that! Though, I'd marinate the tofu and add some scallions and grated carrot :)","meta":{"section":"Cooking","utc":1481204672}} +{"text":"How does one verify if it is fake or not through labels?","meta":{"section":"Cooking","utc":"1413371771"}} +{"text":"I have their set with copper on the bottom, love them. Have had them 10+ years.","meta":{"section":"Cooking","utc":"1423596346"}} +{"text":"Kenji has a great guide on roasting vegetables. Once you've had broccoli from a 500F oven, it's hard to go back. The great texture and nutty sweetness are very hard to reach at lower temps.","meta":{"section":"Cooking","utc":1527618284}} +{"text":"Fresh Arugula, tomato, artichoke and fresh lemon. Put on the bottom of the plate and let the warm chicken wilt and flavor the greens. You are actually using the chicken fat as your oil to sauce the greens.","meta":{"section":"Cooking","utc":1556047982}} +{"text":"Oh, I actually just added that cookbook to my wishlist. I've heard such good things, I hope it's good. And as far as olive oil goes, it's so often corrupted somewhere between being harvesting and actually sold even if it came from a reputable source. As a result, I primarily buy domestic these days. Good California oo is a great thing to have in the kitchen and if it is bottled and produced in California it is less likely to be counterfeited.","meta":{"section":"Cooking","utc":1542324296}} +{"text":"Same here! It's always way too sticky to shape into gnocchi, even when I add way more flour than the recipe calls for.","meta":{"section":"Cooking","utc":1563454855}} +{"text":"Peaches and burrata! Or scallops and some sherry vin. YUM!","meta":{"section":"Cooking","utc":1467984636}} +{"text":"It isn't bad for you. The worst anyone can say about it is that it causes headaches in less than 1% of people, and even that doesn't have much evidence to back it up. It's actually better for you than salt, as you can metabolise it better. The reason why it's looked down upon was because in a letter to the new england journal of medicine, it was hypothesized to be a cause of sickness after eating chinese food, but it was one of many possibilities that were guessed and wasn't tested in any way. I believe later there was evidence to suggest that the sick feeling was caused by old rice being re-used. It's completely unfounded and at most there's anecdotal evidence of some people complaining about headaches.","meta":{"section":"Cooking","utc":"1394869744"}} +{"text":"Because the whole time I watched that I thought about how much I wanted to marry him","meta":{"section":"Cooking","utc":"1433195438"}} +{"text":"I would recommend putting some pasta in them as well. They just feel like they are missing something without it. I found the Barilla Mini Bowtie are about perfect size. Obviously fully cook first, then add about 10 total to each mini lasagna. 5 in the bottom layer and 5 in the top layer.","meta":{"section":"Cooking","utc":"1331310583"}} +{"text":"Goodwill and garage/rummage/yard sales can both be great options! Pro tip.","meta":{"section":"Cooking","utc":1529248956}} +{"text":"Cold tortilla filled with cheddar cheese and ketchup.","meta":{"section":"Cooking","utc":1548996575}} +{"text":"Do a chicken Parmasen with fresh mozzarella and garden herbs, maybe even attempt at making a red sauce too","meta":{"section":"Cooking","utc":1470720857}} +{"text":"Waffles","meta":{"section":"Cooking","utc":1454122913}} +{"text":"Fresh parmesan. :) I posted the recipe for anyone interested.","meta":{"section":"Cooking","utc":"1337377166"}} +{"text":"Normally I am a Tolberts Chili fan. However this does look good. I'm gonna test it on some local Hawaiians.","meta":{"section":"Cooking","utc":"1331408738"}} +{"text":"Cacio e pepe","meta":{"section":"Cooking","utc":1530315772}} +{"text":"Never had an SO but when I do, I hope she's like this. I work hard in the kitchen and sometimes it's disheartening when your fam isn't open to new things.","meta":{"section":"Cooking","utc":1563146503}} +{"text":"Best hot sauce ever.","meta":{"section":"Cooking","utc":"1403098631"}} +{"text":"Pub sub ftw","meta":{"section":"Cooking","utc":1563858433}} +{"text":"For sardines : Place in hot water a few minutes before opening, and eat it hot over good bread. Maybe with some raw onion.","meta":{"section":"Cooking","utc":1550699210}} +{"text":"Kinda rogue but creamy, eggy neutral base = mayo, then add lemon juice n seasoning?","meta":{"section":"Cooking","utc":1556839012}} +{"text":"This gave me hives.","meta":{"section":"Cooking","utc":"1364917964"}} +{"text":"I'm not necessarily an expert when it comes to mussels, but I think they're gone. As far as I know, you need to clean & cook mussels while they're still alive. Last semester, in culinary school, we had mussels on our daily lunch menu; we had to clean & inspect all the mussels, composting the dead/bad mussels. Aside from the question of whether they're good or have gone bad, I think that they would not cook properly. We cooked ours by sauteing them, which meant putting a portion of live (and de-bearded) mussels in the pan, where they opened up. Again, I'm not an expert, but my take: Just toss 'em. Better to get rid of them then take a chance of getting ill because of it.","meta":{"section":"Cooking","utc":"1359412065"}} +{"text":"but flipping and spinning the dough is half the fun!","meta":{"section":"Cooking","utc":1536456055}} +{"text":"sweet baby jesus in the manger on Christmas Day. I need this. right now.","meta":{"section":"Cooking","utc":"1446000338"}} +{"text":"Mayonnaise - makes my skin crawl just thinking about it.","meta":{"section":"Cooking","utc":1554170895}} +{"text":"Great project! I hope your mother keeps it up and continues enjoying it. A little constructive feedback: It would be great if she could have done a couple more shots of the baking tray just after it comes out of the oven. I wasn't sure at what point the bread was folded, before or after cooking. It's always good to know what it is supposed to turn out like. There's also a lot of white screen, so maybe that could be changed to an off-white background colour (just my personal preference). Good luck to her!","meta":{"section":"Cooking","utc":"1411716809"}} +{"text":"All the more reason to know what type of sausage we're talking about. I'm nit certain I've ever had what one would call a \"banger,\" and I know I couldn't pick one out of a lineup; but I do know that anything traditionally served with mashed potatoes will make a piss-poor jambalaya or gumbo. Or at least that the sausages that would make a good jambalaya/gumbo would be weird served with mash. /u/Laurelais-Hygiene's intent was obviously that \"sausage\" is a very broad term, and different sausages are suited to different dishes. If I asked the question, \"How should I cook my protein?\", I would be excoriated for not specifying what protein I was working with.","meta":{"section":"Cooking","utc":"1369191250"}} +{"text":"Boil it long enough and it\u2019ll freeze!","meta":{"section":"Cooking","utc":1540076129}} +{"text":"I made beer cookies when I was younger, they weren't bad.","meta":{"section":"Cooking","utc":1540587436}} +{"text":"Get a crock pot and visit /r/slowcooking , it's a game changer","meta":{"section":"Cooking","utc":"1441817458"}} +{"text":"hmm okay, thx. I thought there are plenty of similar dishes cooked for hours slowly (regardless of the meat cut), but maybe I can't get the temp low enough on my cooker. I had the realization I could put it on the smaller cooking element.","meta":{"section":"Cooking","utc":"1351860563"}} +{"text":"I've found that covering things whilst cooking leads to soggy sides. Do you cover between flips?","meta":{"section":"Cooking","utc":1555626560}} +{"text":"Every time I go to this Mexican food window near my house and ask for heuvos rancheros, they serve it with rice and its awesome. They also serve it with salsa verde and black bean salsa. I want some more right now.","meta":{"section":"Cooking","utc":1462896032}} +{"text":"I took a look around the website, and they offer a free sample (one week's worth of meals) if you give them your name & email, so if you weren't yet convinced you could do that? Of course, you might have seen that already.","meta":{"section":"Cooking","utc":1472212058}} +{"text":"Mayo or spicy tomato.","meta":{"section":"Cooking","utc":1513535147}} +{"text":"Caramelized onions! Adds a nice sweetness to contrast all the lime juice and hot sauce I dowse my tacos in.","meta":{"section":"Cooking","utc":1490806158}} +{"text":"Either Youtube's Trap Nation or Chill Nation. Sometimes a cover by Kurt Hugo Schneider (KHS).","meta":{"section":"Cooking","utc":1554911012}} +{"text":"Yep and that's just the starter! With a nice onion gravy","meta":{"section":"Cooking","utc":"1382289094"}} +{"text":"I add some Tiger Sauce in to the base sauce, sounds weird but for some reason it works","meta":{"section":"Cooking","utc":"1437600812"}} +{"text":"if this is your first apartment, chances are a time will come when your available balance is dangerously close to what you owe on rent/bills (at least if you are like me). so in anticipation of that, I suggest buying a big bag of rice and some lentils or dried black beans - things that are good & filling but you might not cook them while there's easier stuff in the pantry. As long as you have those, and you can afford garlic, onions, and maybe some spices, you will thank yourself when you get to some days near the end of the month and the ATM is like \"are you serious?\"","meta":{"section":"Cooking","utc":"1441061861"}} +{"text":"Anything butterscotch flavored. Take an old wool gym sock, add a Fritos corn chip and a soup\u00e7on of hoplessness: butterscotch.","meta":{"section":"Cooking","utc":1554150518}} +{"text":"how do you heat them ? i do mine one at a time on the burner or two at a time in a big cast iron but kinda into the possibility of doing a stack at once.","meta":{"section":"Cooking","utc":1550587454}} +{"text":"Also, I always pop mine in the microwave for 30 seconds at the end just to make sure they're cooked through.","meta":{"section":"Cooking","utc":1540872318}} +{"text":"PLEASE hit the report button on posts like these!","meta":{"section":"Cooking","utc":"1369627813"}} +{"text":"perfect!:)","meta":{"section":"Cooking","utc":1514653358}} +{"text":"I dont really like putting a lot of stuff in the mix besides meat, but: My butcher has ground lamb with beef fat added for $3/lb, and it makes one heck of a juicy burger. When making burgers for large gatherings, I would mix in crushed ritz crackers and some garlic or onion powder. Great texture and flavor.","meta":{"section":"Cooking","utc":"1435858209"}} +{"text":"I find that a great lunch is one that has multiple parts to it which is ideal for eating several snacks throughout the day along with a full meal. Salami cheese and crackers are a great example. Pair this with a fruit and some carrots you have yourself a great lunch that can be enjoyed throughout the day. Carrots are a staple of most meals as they take a while to eat and are quite healthy.","meta":{"section":"Cooking","utc":"1425915742"}} +{"text":"That brand has been fizzy for at least 20 years. I suspect they tilt their recipe to do that because they've found they have a clientele that chooses them because of it.","meta":{"section":"Cooking","utc":1561246885}} +{"text":"Good for you for trying!","meta":{"section":"Cooking","utc":"1355011379"}} +{"text":"That thing must be impossible to clean.","meta":{"section":"Cooking","utc":"1409290190"}} +{"text":"Looks awesome! What spices did you use?","meta":{"section":"Cooking","utc":"1366198360"}} +{"text":"i'll try it.","meta":{"section":"Cooking","utc":1563197134}} +{"text":"I'm not an expert cook but that would be my best guess as to why it has that raw salsa flavor. I'm guessing that the longer you let it cook, it will go away and be more like marinara. If I were you, I would just add more other flavors that you like. like basil / garlic or you can go heavy on the red pepper flakes or some parm cheese and make a cheesy Arrabbiata Sauce","meta":{"section":"Cooking","utc":1482527758}} +{"text":"Could you expand on that? As far as I know, bananas are developed ovaries of pollinated flowers, meaning that they are indeed fruits.","meta":{"section":"Cooking","utc":"1349613463"}} +{"text":"I\u2019m pretty sure they\u2019re more butterier.","meta":{"section":"Cooking","utc":1531871847}} +{"text":"To add my voice- if there are more veg than meat and cheese, yes. Otherwise, no.","meta":{"section":"Cooking","utc":1550683472}} +{"text":"Thank you for this! I figured it wasn't an oven dish like it is in most American recipes. So that's probably the issue right there.","meta":{"section":"Cooking","utc":1562953058}} +{"text":"Big Bob's white sauce is quite yummy, it's made for chicken but I guess turkey could be used as a substitute","meta":{"section":"Cooking","utc":"1416898622"}} +{"text":"are you trying to criticize or praise? its unclear. re-using leftovers and odds-and-ends from the pantry to make bland/cheap food seem luxurious and appetizing is just good cooking.","meta":{"section":"Cooking","utc":"1443101547"}} +{"text":"That depends on where you are. Not everyone makes that distinction.","meta":{"section":"Cooking","utc":1549031870}} +{"text":"Once cooked yea!","meta":{"section":"Cooking","utc":1557329556}} +{"text":"it can add a slight metallic taste to the chili, but if it's in the least flavorful and spicy you shouldn't have any problems. if you were making a thin and delicate pasta sauce it would be a different story. as far as damaging the pot, just don't store the chili in the pot for more than a day or two. ideally once ready you should transfer to a ceramic dish or several.","meta":{"section":"Cooking","utc":"1329256309"}} +{"text":"thanks for learning something new about Russian cuisine today. I also knew only about the soup. your dish seems yummy e: new/knew","meta":{"section":"Cooking","utc":"1399581278"}} +{"text":"You are completely exaggerating. You need to cook it longer if you are using flour to get rid of the raw flavor and to let it thicken but that is quite easy to see while you are cooking. You certainly aren't going to end up with a \"mass of raw flour\". Not to mention, you are acting as if lots of people don't use flour as a thickening agent. Flour is pretty common and in my experience actually holds up better than cornstarch for food you are going to store in the fridge. The only real difference in terms of cooking is that you need to cook it longer. That's hardly a complicated procedure to follow. Once again, for the goals of an infograph saying flour = cornstarch is totally fine. It's a general idea and you can learn the specifics behind it by looking at another source. An infograph is not meant to stand on its own.","meta":{"section":"Cooking","utc":"1422342952"}} +{"text":"Punch the slabs of beef like Rocky. Then fight Apollo Creed, but fall in a split decision.","meta":{"section":"Cooking","utc":1527391730}} +{"text":"A really good Teflon skillet can make the difference too. Once the white is set and the yolk starts firming slightly, tilt that skillet until the egg is cradled in the slope. From there a gentle snap of the wrist is all that's needed to flip it, and finish cooking to your preferred doneness. It takes a little practice, but once you get it down, you won't even need that spatula. :)","meta":{"section":"Cooking","utc":"1434160010"}} +{"text":"American here, experienced in UK burger eating: they overcook the hell out of them. Most decent American restaurants will serve you a burger that's somewhere around medium. Virtually every burger I've had in England has been \"holy shit that's way overdone\" style, with patty edges that are rubbery-hard. This has happened to me no matter what doneness I've ordered, including once at a well-reviewed, \"fancy\" burger joint that cost me like \u00a320.00. I stick to the curry.","meta":{"section":"Cooking","utc":1558740859}} +{"text":"Betty Crocker's Picture Cook Book, 1950. I have the Better Homes and Gardens but haven't fully compared the two. I prefer Betty's recipes for baking, General Mills you know.","meta":{"section":"Cooking","utc":"1399437244"}} +{"text":"I've gotten it at Trader Joes no prob","meta":{"section":"Cooking","utc":1552690176}} +{"text":"Equal volume or equal weight?","meta":{"section":"Cooking","utc":1560961645}} +{"text":"It's available on amazon. It used to only be sold at the Nando's store in DC.","meta":{"section":"Cooking","utc":1495469761}} +{"text":"that sounds amazing!","meta":{"section":"Cooking","utc":"1400016928"}} +{"text":"I dunno. I bought some parts and built my own machine. It's what I get for being too handy and not reading enough warnings.","meta":{"section":"Cooking","utc":1472918496}} +{"text":"good","meta":{"section":"Cooking","utc":1550334727}} +{"text":"I love all of these responses, you only make me want to learn even more! \ud83d\ude01","meta":{"section":"Cooking","utc":1535243641}} +{"text":">Hand wash it, dry it when you're done. No dishwasher! Store it somewhere that the edge won't bump into stuff in a drawer or whatever. I prefer a block, some people like magnetic strips, some people like the plastic covers. Use wood or plastic cutting boards only, no glass, metal, etc. Hone regularly, get it sharpened periodically. Don't scrape stuff off the cutting board with the edge, always use the spine. Other than that, I guess don't bang it off stuff or stab people with it. Odd, that's how I treat all of my knives. Even the cheap ones. Guess I was taught properly. It was weird to see a post basically saying \"Don't buy expensive knives, look at all this maintenance you have to do!\" and then realize that it's stuff that I already do anyway.","meta":{"section":"Cooking","utc":"1356820547"}} +{"text":"Pastry dough/pie crust. I do not have access to the right equipment to keep the dough as cold as it needs to be while working it or to work it quick enough and it *always* fails, so now I just refuse to make it from scratch. It's never good and not worth the effort when I just buy a pre-made sheet at the store. As for your rice, have you tried making it like pasta and draining off the excess water after a certain time. My rice cooking skills really improved once I realized that was a valid method.","meta":{"section":"Cooking","utc":1554752742}} +{"text":"I thought the same until I had their corned beef.","meta":{"section":"Cooking","utc":1557590695}} +{"text":"Bacon bits? lol at Fatburger in LA they have a Hypocrite, veggie burger with bacon. It's so damn good.","meta":{"section":"Cooking","utc":1492538969}} +{"text":"Ok, can you read the back of it and see what the power rating details are?","meta":{"section":"Cooking","utc":"1435419285"}} +{"text":"The Teflon coating starts to degrade at 500F which is well below the smoke point of oils you'd want to use anyway. Also the issue with those coatings isn't ingesting them but the fumes. The coating runs through your intestinal track and gets spit out no problem but the fumes get in your lungs and take a few weeks for a healthy individual to clean out.","meta":{"section":"Cooking","utc":"1350446845"}} +{"text":"are you me?","meta":{"section":"Cooking","utc":1497460253}} +{"text":"I've made batches of chili oil that took me well over a year to finish and had no issues. Just refrigerate.","meta":{"section":"Cooking","utc":1509642908}} +{"text":"something like this looks pretty similar and maybe a bit more authentic: http://www.thaitable.com/thai/recipe/pad-thai","meta":{"section":"Cooking","utc":"1361473589"}} +{"text":"It's what worked for me, I couldn't get a short bread crust to bake well enough.","meta":{"section":"Cooking","utc":1517457479}} +{"text":"I actually love a 12 inch cast iron, rather than a 10 but I cook for 2 to 4 usually.","meta":{"section":"Cooking","utc":1477452829}} +{"text":"I see a bunch of politicized bullshit. The first paragraph just lists greenhouse emissions(1. not a real problem, 2. has nothing to do being easier on natural resources). Grazing ruminants have always been a healthy part of the grassland ecosystem. I can't remember the source, but public land that has restricted grazing often sees desertification. Animals can revitalize marginal soils by trampling grasses into dirt, and pooping which brings dung beetles that burrow into the ground, aerating the soil and bringing nutrients deeper into the ground. When you take that away, its easy for the grasslands to recede. The only relevant point on that page is anti-biotic resistance, which is a one I concede.","meta":{"section":"Cooking","utc":1530984890}} +{"text":"I wouldn\u2019t put ricotta in lasagne.","meta":{"section":"Cooking","utc":1546759869}} +{"text":"Correct. I use a layer of parchment, a layer of foil and then some reusable pie weights.","meta":{"section":"Cooking","utc":1455920587}} +{"text":"Nah grilled cheese should have soft insides","meta":{"section":"Cooking","utc":1527954261}} +{"text":"Any and all kinds of melons, especially cucumber.","meta":{"section":"Cooking","utc":1554150580}} +{"text":"Japan: dashi","meta":{"section":"Cooking","utc":1522477204}} +{"text":"Pretty much impossible to get Andouille Sausage in Australia. What would be the best alternative? I usually just do a spicy Italian sausage.","meta":{"section":"Cooking","utc":1544575323}} +{"text":"a $5 cleaver and some plastic dishes.","meta":{"section":"Cooking","utc":"1418008125"}} +{"text":"I am fat. I am trying to become less fat. This is a good idea.","meta":{"section":"Cooking","utc":"1377412982"}} +{"text":"FDA guidelines are food should be stored below 40 F or above 140 F. Food can be kept in between for something like four hours. Google around a bit if you want more details. I have worked in several food service organizations, including Whole Foods, and this is how caterers and grocers manage things like hot and cold bars for prepared foods. &#x200B; For what it's worth, I would probably eat some myself then wait to see how I felt. If it was turned off for only four hours, it would have taken some time to cool before you set it back to warm. I'm not your lawyer or doctor or any other authority on what you should eat. That's just my two cents.","meta":{"section":"Cooking","utc":1538685720}} +{"text":"Cooked food sitting at room temperature is in what the USDA calls the \"Danger Zone,\" which is between 40\u00b0F and 140\u00b0F. In this range of temperatures, bacteria grows rapidly and the food can become unsafe to eat, so it should only be left out no more than two hours.","meta":{"section":"Cooking","utc":1545261879}} +{"text":"What if i told you that they're just words. And they literally mean nothing?","meta":{"section":"Cooking","utc":1520440303}} +{"text":"What are you talking about? I just love it when I go to a restaurant and get one micro potato fondant, topped by a flake of haddock with a single pea on top of that seasoned with a grain of salt and pay $200 for my \"Fish and Chips\". List of things I *don't* want elevated: EVERYTHING","meta":{"section":"Cooking","utc":1487939817}} +{"text":"Pit Barrel Cooker","meta":{"section":"Cooking","utc":1495402752}} +{"text":"Tofu, miso, oyster sauce, fish sauce, noodles, ginger, turmeric root, greens like bok choy, coriander, sawtooth herb, mushrooms, cabbage, chili garlic paste (shit is amazing), rice, rice cooking wine or mirin, ponzu, dried fungus or mushroom, pork belly, seaweed, fish, chili oil, anise, dried squid (great snack), duck eggs, sesame oil, soup base powder, tea. Some good ones off the top of my head","meta":{"section":"Cooking","utc":1515375073}} +{"text":"Lol it\u2019s a business","meta":{"section":"Cooking","utc":1538595363}} +{"text":"I think you mean R2-DTorte.","meta":{"section":"Cooking","utc":"1343291188"}} +{"text":"In my family we always used canned smoked oysters. Maybe start with a recipe like this: http://www.myrecipes.com/recipe/smoked-oyster-andouille-dressing Also, rather than scaling up you may want to make two recipes, one with oysters and one without. Not everyone likes them, odd as that sounds.","meta":{"section":"Cooking","utc":1479826907}} +{"text":"Good advice! When I try it again someday I\u2019ll keep this in mind!","meta":{"section":"Cooking","utc":1547403968}} +{"text":"> So sharp it cuts your lips! Are you sure you don't have an allergy?","meta":{"section":"Cooking","utc":1563903772}} +{"text":"Heat cycling multi-layered pans can make them warp. As in when you get a pan screaming hot and throw 1-2lbs of cold steak of there, or very cold water in a very hot pan. It's just bad for them. edit: This is pretty much specialized to the extreme temperatures of searing off steaks or something, which is why you want single-layer carbon steel or cast iron for your searing tasks.","meta":{"section":"Cooking","utc":"1354138941"}} +{"text":"Buy a blast shield","meta":{"section":"Cooking","utc":"1407440308"}} +{"text":"So it can be a bit expensive, the quality vs quantity options that have worked best for me are found from the following site: http://www.penzeys.com/ Honestly I'd make weekly trips if I cooked as much. But honestly, you get good quality for the price. If the shipping is beyond your cost, feel free to shoot me a message and I'll ship it to you for less.","meta":{"section":"Cooking","utc":"1409020106"}} +{"text":"A million times this! I *love* half-shell with the sides.","meta":{"section":"Cooking","utc":"1443764882"}} +{"text":"What do you make with Lao Gan Ma? Which products in particular?","meta":{"section":"Cooking","utc":1553185731}} +{"text":"Yup. My grandmother is senile, but before she went off the deep end I managed to get her to cook our family\u2019s chicken, cabbage, and cracked wheat dumpling soup that was a fixture of my childhood. And I watched and I took notes. My mom had always excluded the cabbage, so it was good to get everything from the source. Much more importantly, I have a great last memory of my grandma as a grandma before her disease set in. Good on you for seeking that out.","meta":{"section":"Cooking","utc":1547864055}} +{"text":"i'd season with a nice rub of what ever flavor profile you prefer. salt, pepper, onion pwd, garlic pwd, paprika, a bit of brown sugar.....season and rest in fridge for a bit. pan sear both sides and finish in oven. i like pork loin cooked up to about 150 IT for me, then tent rest. use the pan you you seared in to saute you veggies, remove veggies and finish in oven, deglaze pan with some stock or whatever, add a bit of butter and some lemon to make pan sauce.","meta":{"section":"Cooking","utc":"1422980832"}} +{"text":"Haha. Well, I usually cook my breast over a pile of stuffing so there's no gravy. Shhh! I usually use packet gravy. 8-)","meta":{"section":"Cooking","utc":"1417708570"}} +{"text":"Some people just like to over plan when they're excited about something and see/have been warned about potential hangups. OP strikes me as that sort. She's excited to move in with her BF and wants to think about/plan all of the major aspects. Nothing wrong with that in moderation necessarily.","meta":{"section":"Cooking","utc":1536565697}} +{"text":"There's some evidence to suggest that less vitamin C is needed when carbohydrates are not being consumed, though it's far from conclusive.","meta":{"section":"Cooking","utc":1553329948}} +{"text":"Me too and I will cook all squash skin down in an oven or pressure cooker but OPs wife threw it into a pot of cocoanut milk which will impart awful flavor into the liquid.","meta":{"section":"Cooking","utc":"1441192073"}} +{"text":"I don't get this one... But my wife does quick oats with chopped smoked ham and Kimchi. I seriously don't understand it, but she tried it out and ended up liking it a lot. Takes about 3 min to make.","meta":{"section":"Cooking","utc":1486913841}} +{"text":"I have a magnetized flat kidney shaped block, that sticks to the refrigerator and holds the knives all in a row. I think it was an Amazon purchase.","meta":{"section":"Cooking","utc":1482254432}} +{"text":"Have you taken a look at this one: http://www.youtube.com/watch?v=6789zK6vLGI Pho is usually bone/beef based but she prepares it with chicken and other pho ingredients.","meta":{"section":"Cooking","utc":"1357776260"}} +{"text":"There\u2019s plenty of reasons to rinse your noodles, just none I can think of in Italian cooking. Putting it back into water, though. Eek!","meta":{"section":"Cooking","utc":1542314769}} +{"text":"Some network needs to get off their ass and give babish a show deal.","meta":{"section":"Cooking","utc":1488722151}} +{"text":"I have too many pans, most of them stainless. I don't use my cast iron skillet as much as I use my stainless steel saute pans, but I wouldn't want to give it up. Lately my cast iron skillet gets used to sear sous vide things, sear and finish in the oven things, and for pizza. That is enough for me to keep it.","meta":{"section":"Cooking","utc":1550206807}} +{"text":"add citrus (orange, lemon, or lime) to make a nice vinaigrette.","meta":{"section":"Cooking","utc":"1443115382"}} +{"text":"That's how it used to be known, yes. Reading any old book before 1960 will probably use that verbiage. And in some places, it's probably still common.","meta":{"section":"Cooking","utc":1516799705}} +{"text":"Goes to show you how personal knife choice is. I absolutely hate the handles on Globals. Too small, too slippery -- for me.","meta":{"section":"Cooking","utc":"1349019915"}} +{"text":"Awesome. Did you buy it online? And about how big is it? Big enough for a group to cook on, or more personal sized?","meta":{"section":"Cooking","utc":1496167681}} +{"text":"Oew I love cookies. Most recently I made BA\u2019s best chocolate chip cookies with browned butter and sea salt. They were so good! What\u2019s your fave recipe?","meta":{"section":"Cooking","utc":1561167584}} +{"text":"The whole wheat flour could be inhibiting the rise, so no light and fluffly pancakes. It seems like a lot of liquid. I haven't ever used oats in a pancake recipe so I am not sure how that is interacting. Some batters need a rest time as well before using and it makes a difference. Are you trying to make american style pancakes (light and fluffy) or more European style (which can be more like crepes) ? That will make a difference between needing a thin or thick batter","meta":{"section":"Cooking","utc":1477768665}} +{"text":"Pan Roasted Chicken with Harissa Chickpeas http://www.bonappetit.com/recipe/pan-roasted-chicken-with-harissa-chickpeas OMG so good. My edit would be to use double the Harissa paste called for in the recipe. Harissa can be purchased from middle eastern groceries or fancy places like Whole Foods. Mina Red Harissa Paste is what I use","meta":{"section":"Cooking","utc":1461693208}} +{"text":"Try pouting it through a pasta strainer, that's what I do with goopy wet messes","meta":{"section":"Cooking","utc":"1439423497"}} +{"text":"If you wanna do it for kicks just have everyone chew on it for about 30 seconds then spit it out. That way you get the novelty of fucking yourself up without the digestive misery and shitting devil water that's guaranteed to follow.","meta":{"section":"Cooking","utc":1527255215}} +{"text":"When I was a kid there was this restaurant that made something called 'twigim' that was fried and I was told it was not as unhealthy as other options. it was a vegetable medley of some sort and the batter was slightly sweet and seasoned with various spices. Never made it, but now I want some twigim...","meta":{"section":"Cooking","utc":1529362347}} +{"text":"I know absolutely nothing about candy making. What I do know is that my wife shaves Gulf Wax (Paraffin) into the chocolate candies she makes for similar reasons. It's supposed to help the chocolates stay firm/solid.","meta":{"section":"Cooking","utc":"1355206225"}} +{"text":"I grew up with Italian who were second generation but almost all of their parents called it sauce. Maybe if it was like a ragu or something where they would put chunks of beef and bones in and it wasnt as, well, saucy. Maybe then it was referred to as gravy.","meta":{"section":"Cooking","utc":1471794396}} +{"text":"That's the correct cut of pork, but I see a lot of problems with your recipe. * Brining the meat is fine if you want (add some liquid smoke to it if you want BBQ pulled pork!), but you definitely need to have a dry rub on the meat as well so the surface dries out and develops a crust. Any pork rub is fine, but it should at least have salt, pepper, and sugar in it. Spreading yellow mustard on the meat before applying the rub will help it bind to the meat (it doesn't really affect the flavor). * Searing is not necessary beforehand IMO. I prefer to pan fry my pulled pork a little at a time after it's done cooking. It will start to fry in it's own fat and get crispy and delicious. * Adding liquid is not required at all. This is a big cut of meat with lots of natural juices. Just wrap the meat tightly in 2-3 layers of thick foil after applying the rub and put it in a pan in case it leaks. Once it's done, pour off the juices then add them back to the meat after pulling/chopping. Also, don't add anything fancy to it yet. Keep it simple. Once you know you can cook it properly you can start experimenting with other spices/aromatics. * Most important: tough cuts of meats like this need to be cooked low and slow to break down the collagen, which is why yours was chewy. 4 hours at 350 is not exactly low and slow. Try 6-10 hours at 250 instead. The internal temperature for slow-cooked meat should be around 190. You can also tell when it's done when the shoulder bone releases easily from the meat. This is kind of an oven BBQ method that I do pretty often, but it is just as good for tacos depending on how you season it or what sauce you decide to add. One last note: Authentic Mexican carnitas are deep fried for several hours in animal fat and some aromatics including orange peels. You're never going to achieve that level of deliciousness by doing it in the oven, but this technique should get you damn close. Hope this helps, good luck!","meta":{"section":"Cooking","utc":1470510152}} +{"text":"Well then, I'll see myself out! Haha","meta":{"section":"Cooking","utc":"1442141561"}} +{"text":"I think it'd be interesting to list these out for purposes.","meta":{"section":"Cooking","utc":1530303464}} +{"text":"BOOoOOOoOOOOoOoOOOOoOOze","meta":{"section":"Cooking","utc":1540401179}} +{"text":"A few notes: My recipe calls for breadcrumbs and olive oil, which helps form the shapes. Try an egg in the mix for binder. Blending/processing the chickpeas is generally frowned upon. Soak and cook them according to the package. If they are not warm when you are ready, toss them in the microwave for a few minutes and mash them with a potato masher or the back of a wooden spoon.","meta":{"section":"Cooking","utc":"1414901028"}} +{"text":"You may have just convinced me to do an Ocado order, thanks!","meta":{"section":"Cooking","utc":1511979588}} +{"text":"I just change the water every 10-15 minutes, it works okay.","meta":{"section":"Cooking","utc":1562259510}} +{"text":"There's an ingredient that's not often used.","meta":{"section":"Cooking","utc":"1418873614"}} +{"text":"Much less feign some medical excuse for someoen's cooking method being below your standards!","meta":{"section":"Cooking","utc":1562347632}} +{"text":"I'm assuming 'the Rock' brand of pans? I have 3. They are by far the best nonstick pans I've ever used. You can use metal utensils with them. They can leave scratches but will not lose their nonstick-ness like a Teflon pan does.","meta":{"section":"Cooking","utc":1528637568}} +{"text":"I'm not sure if you saw this stuff before he deleted it, but I'm pretty sure that there are at least 3 people who voiced annoyance in this thread - and surely a handful more that re-inforced such opinions through downvoting wars. It's all a little absurd, really. I can understand this kind of behaviour in some humongous subreddit, but */r/cooking*? I'm sorry, but I doubt it's all fun and games. Yeah, cheers! I'm definitely aware of them tips, but I think the one that helped me most was that you flatten the chicken breast first and it cooks awesomely. :)","meta":{"section":"Cooking","utc":"1353617111"}} +{"text":"I see. I'm certain that Kenji is right, and has done many many more prime rib roasts than me (twice). But I have to say that both of the times I did it, using a leave-in thermometer, (without a pen to use as a backup), I had spectacular Medium Rare results. I guess it just depends on who you're cooking for. I'm cooking for a forgiving family. They think I'm great. Put me in front of a michelin judge, or Padma, and I'd probably get zero stars, or asked to pack my knives and go.","meta":{"section":"Cooking","utc":1513805875}} +{"text":"Pepper is better added just before serving. Cooking dulls the flavor since the oils in black pepper are volatile.","meta":{"section":"Cooking","utc":1538011206}} +{"text":"If you have a bit of grass in your yard most cities now are allowing a couple hens per family.. They can be really friendly, pretty low maintenance and give you a couple eggs a day.","meta":{"section":"Cooking","utc":"1426646222"}} +{"text":"Check out 15 bean soup online. Tastes real good with a cooked smokey kielbasa thrown in the last 15 minutes","meta":{"section":"Cooking","utc":"1446476998"}} +{"text":"I envy you! Where did you meet?","meta":{"section":"Cooking","utc":"1362412070"}} +{"text":"Gave away my mandoline the first time I used it. I knew what was to come...","meta":{"section":"Cooking","utc":1456951437}} +{"text":"I can only eat okra dredged in cornmeal and deep fried. Any other application and its like I'm eating a pile of snot.","meta":{"section":"Cooking","utc":"1405571329"}} +{"text":"For a two quart soup pot I use maybe a half to a full teaspoon. I add probably a quarter teaspoon to the spices when I'm cooking the onions for curry.","meta":{"section":"Cooking","utc":1498465750}} +{"text":"Sometimes when I can't decide what to make, I'll walk down the frozen food aisle for ideas and make it homemade. Homemade sloppy Joe's are amazing and pretty easy.","meta":{"section":"Cooking","utc":1558302494}} +{"text":"I did that TWICE! In the span of a year haha, made my friend crack up laughing(who i was babysitting at the time hahaha) But yea, that was an interesting experience....","meta":{"section":"Cooking","utc":1563788798}} +{"text":"I do this except I use taco seasoning, they make an amazing alternative to ground beef in a soft taco or taco salad. More protein than beef and almost no fat!","meta":{"section":"Cooking","utc":1538344482}} +{"text":"I\u2019ve been doing vegetable stir-fries a lot since I saw a video on YouTube. The secret is to blanch the vegetables\u2014some for a longer period, some for a shorter period\u2014before everything gets finished *quickly* in the wok. About once a week, I just have three or four vegetables in a stir-fry this way, no meat. As my doctor advised me I could \u2018stuff myself with all the vegetables I wanted,\u2019 and I *knew* he wasn\u2019t including starchy vegetables in that advice, a vegetable stir-fry is a tasty way to do just that.","meta":{"section":"Cooking","utc":1551151443}} +{"text":"Normally, scrape off whatever is left in the pan into the trash. Then, I put a tiny bit of vegetable oil in the center, put a lot of kosher salt into the pan, and use a paper towel to spread around the oil and scrub off the last bits using the salt as an abrasive. This helps to \"season\" the pan and clean it.","meta":{"section":"Cooking","utc":"1371481049"}} +{"text":"I always cook meat first. I either leave the meat in ~~of~~ if it needs a lot of cooking (tough beef, minced beef, fatty pork), and I take it out if the meat is cooked quickly (beefsteak, chicken breast, pork tenderloin)","meta":{"section":"Cooking","utc":1517077575}} +{"text":"You know what will make you feel better? Scan every 'programming' blog for code before you read it. If there's no code, close the tab. They've fallen for the Silicon valley startup lottery. The people that really make money off the myth of the rockstar (ie - on the path to burnout) programmer & the \"joys\" of the startup lifestyle are the investors, not the workers.","meta":{"section":"Cooking","utc":"1422033263"}} +{"text":"Thanks! I'll look into it.","meta":{"section":"Cooking","utc":1468678110}} +{"text":"This sounds delicious. I've always wanted to try chicken and dumplings, and now I will! Thank you.","meta":{"section":"Cooking","utc":"1378284648"}} +{"text":"Heh, true story time. I'm a massage therapist and was microwaving some food in the break room when a coworker said, \"You know, microwaves change the molecular structure of food.\" I said, \"Uh, yeah, that's called cooking. But it changes it less than an oven or skillet, which is why it sucks to cook with.\" She blinked a couple of times and walked out.","meta":{"section":"Cooking","utc":"1362891594"}} +{"text":"In English, \u201crillettes\u201d are usually made with finely shredded meat and lard. Not sure what I would call your dish.","meta":{"section":"Cooking","utc":1537206244}} +{"text":"I use a 12-quart Revereware stock pot that I've had for ages. After ~4 hours of simmering, when I strain out all the chicken and veggies and skim off the fat, I end up with 15 - 20 cups of stock to freeze. And there's something about making stock--it smells wonderful on the stove, it steams up my windows, and it makes me feel all warm and cozy and well-provisioned when I've made a big batch and stored it away. If you decide to invest in a bigger stock pot, Revereware is great stuff. It cooks evenly enough for most applications, it's non-reactive, it lasts forever, and it costs a lot less than a lot of the newer, sexier brands. It isn't non-stick but it's easier to clean than you'd expect, unless you really burn something onto it. Revere's classic line is stainless steel with a copper bottom. Most collectors prefer the older stuff (pre-1968) to what they're making now, because they made it with thicker metal back then. You can often find vintage Revereware at thrift stores, at bargain prices--people have no idea what they've got there, so they donate it. Their loss!","meta":{"section":"Cooking","utc":1519629578}} +{"text":"I mix it up, chili powders, habanero powders, aleppo chili powders, chipotle, and I'll dice up fresh jalapenos. I like spicy food, but things just always taste way spicier while cooking and I'm like \"oh fuck I went overboard\" then like an hour later the spice levels are fine.","meta":{"section":"Cooking","utc":1536286410}} +{"text":"is there some kind of rule? or I can add anything I want?","meta":{"section":"Cooking","utc":"1405745939"}} +{"text":"Wait, yes she very much did. Huh?","meta":{"section":"Cooking","utc":1489176588}} +{"text":"Boiled chicken is great for chicken salad too.","meta":{"section":"Cooking","utc":"1436732408"}} +{"text":"Ooh which town? Southwest OH, Springfield reporting in.","meta":{"section":"Cooking","utc":1489303204}} +{"text":"Lost me at oregano in the name of the dish","meta":{"section":"Cooking","utc":"1446404465"}} +{"text":"https://www.livescience.com/59831-cotton-candy-grapes.html","meta":{"section":"Cooking","utc":1530505809}} +{"text":"I'd love to see the other recipes, this sounds amazing. How does it bind together? It seems to me that the tofu mixture would fall apart in the pan after formation. Would a silky or a firm tofu work best?","meta":{"section":"Cooking","utc":1452202269}} +{"text":"Hey OP, I make a lot of potstickers. You need to be adding white cabbage (almost 1:1 by volume with the meat). I've never tried adding egg into the mixture but I imagine that could also help. Usually I add a little corn starch to bind. But the cabbage is really really important to getting the texture right (fluffy and loose). I've tried skipping the cabbage to make a more meaty dumpling but experienced similar problems to what you're describing.","meta":{"section":"Cooking","utc":1473008873}} +{"text":"You can make bread in a dutch oven very easily. You can also usually find breadmakers at thrift stores for around $5, people buy them then get lazy.","meta":{"section":"Cooking","utc":1453489638}} +{"text":"It looks fine to me","meta":{"section":"Cooking","utc":1564086164}} +{"text":"Yea, those gills are very distinct compared to oysters.","meta":{"section":"Cooking","utc":1558631507}} +{"text":"Oh! I would never give them to someone with dietary restrictions. I go out and buy vegan desserts when having over friends who don't like meat!","meta":{"section":"Cooking","utc":1520600502}} +{"text":"If it's vac-packed, it's fine to freeze as-is. Of course, you'll have to thaw the whole thing to break it down, so I usually break the whole cut down when I get it home and vacuum seal the individual steaks (or maybe in pairs).","meta":{"section":"Cooking","utc":1556489871}} +{"text":"Air dryers are junk...like another poster said, it\u2019s simply an oven...and not even that great of one.","meta":{"section":"Cooking","utc":1517934731}} +{"text":"Ugh. Marmite is a poor substitute for Vegemite.","meta":{"section":"Cooking","utc":"1360622983"}} +{"text":"French omelette, just eggs and butter","meta":{"section":"Cooking","utc":1562931940}} +{"text":"This seems very similar to ordering it \"black and blue.\"","meta":{"section":"Cooking","utc":1560698772}} +{"text":"Thanks for those links! The catskills board seems like a good buy and is definitely at the top of my list right now.","meta":{"section":"Cooking","utc":1468772573}} +{"text":"Following this recipe: http://foodnouveau.com/destinations/europe/italy/how-to-make-an-authentic-bolognese-sauce/","meta":{"section":"Cooking","utc":"1444408201"}} +{"text":"I honestly have no idea what happened. My title that I typed in started with \"I made...\". Guessing mods added the rest? Yes, the chicken still had the skin on when I made the broth. Hoped to get more of that chicken flavor in the broth since I didn't have enough chicken fat to render down.","meta":{"section":"Cooking","utc":1487611912}} +{"text":"Ohh I hadn't thought of carbonara, great suggestion!","meta":{"section":"Cooking","utc":1547955028}} +{"text":"heh- yeah. I think I read that too fast. sorry! To OP, I agree with many here, plz do not disable. I love cooking, but these things are necessary for your safety.","meta":{"section":"Cooking","utc":"1421048309"}} +{"text":"More flour? They should feel like soft play dough when you're about to cook em. I usually par boil, strain, pat with a towel and fry in some butter/Olive oil","meta":{"section":"Cooking","utc":1517430502}} +{"text":"Warmer.","meta":{"section":"Cooking","utc":1490818449}} +{"text":"You found me out- I'd eat it all the time if I could.","meta":{"section":"Cooking","utc":1525144553}} +{"text":"without a doubt, it would definitely be The Food Lab. http://www.amazon.com/The-Food-Lab-Cooking-Through/dp/0393081087","meta":{"section":"Cooking","utc":1455387469}} +{"text":"Here is literally the entire section from the article about ECI: > The relatively new development of enameling cast iron cookware with a vitreous glaze means that seasoning the pan isn\u2019t strictly necessary. Additionally, cleaning is made easier and the vibrant enamel colors are usually very attractive. However, the downside of these benefits is the cost. Enameled cast iron is much more expensive than a plain cast iron skillet, sometimes prohibitively so. It partially agrees with you that it\u2019s new (but here \u201crelatively\u201d still means a couple centuries) and that it\u2019s expensive. That\u2019s all. Nowhere does it say that it\u2019s not CI or that it\u2019s dumb amateur shit You seem to think that I think ECI is the greatest thing in the world. I don\u2019t. I think it\u2019s good at some things and not good at others, just like any other cookware material. All I said was that cast iron is still cast iron even when it\u2019s enameled. You apparently disagree with that and are dead wrong. Not sure why you\u2019re calling me an amateur like it\u2019s a bad thing here. I cook for fun and you do it for a living and yet I\u2019m the one who knows more. Not something I\u2019d be proud of if I were you","meta":{"section":"Cooking","utc":1558918361}} +{"text":"That's the exact kind of stuff I wanted to do. Simple oven things like baking potatoes and bacon and small casserole dishes. Which one do you have?","meta":{"section":"Cooking","utc":"1435200161"}} +{"text":"You seem chill.","meta":{"section":"Cooking","utc":1548945575}} +{"text":"Every day of college when we have practicals. Still haven't cut myself thankfully.","meta":{"section":"Cooking","utc":1553977689}} +{"text":"How do you season yours?","meta":{"section":"Cooking","utc":"1329583432"}} +{"text":"Mmmm throw some idli in that sambar.","meta":{"section":"Cooking","utc":1486506117}} +{"text":"2 or 3 depending on your tastes.","meta":{"section":"Cooking","utc":1529292571}} +{"text":"Yes! That is what the manual says. Unless you are boiling water.","meta":{"section":"Cooking","utc":1562560266}} +{"text":"You can wrap it in bacon. I also use ground sage to season it with. If you are pan frying it use a lot of butter in your pan.","meta":{"section":"Cooking","utc":"1444606399"}} +{"text":"Yeah, but I was discussing this with the dude at the liquor store who makes his own vanilla from vanilla beans and aged bourbon.....and I think I'm going to *have* to try this....","meta":{"section":"Cooking","utc":"1437667918"}} +{"text":"This is good as long as you know what you're using them for (i.e. how you're cutting them).","meta":{"section":"Cooking","utc":"1340126932"}} +{"text":"Is he an engineer?","meta":{"section":"Cooking","utc":1554653892}} +{"text":"I'd only eat cheap cuts as a steak if they're cooked to a rare or medium rare since I don't want the ligaments and other tough tissue getting too hard and difficult to chew.","meta":{"section":"Cooking","utc":1477095115}} +{"text":"Letterkenny.","meta":{"section":"Cooking","utc":1557762278}} +{"text":"Welp just did some meth and I'm gonna use 2. Yes ik its math but idc im cool. Ik that you cant measure scoville like this but it should give me a approximate idea of what to expect","meta":{"section":"Cooking","utc":1550092001}} +{"text":"\ud83d\ude02","meta":{"section":"Cooking","utc":1546546595}} +{"text":"still not as good as doing it with them when they are alive. my grandma wrote down all her recipes with some small thing different. they all worked, but they were just a little off. an extra teaspoon of cocoa powder or halving the sugar on the carrots... that way when she gave them away whatever it was would work just fine, but no one could make her food exactly as good as she could. if i had known that it wouldn\u2019t have taken me ten years to get her cookies just right, and if i had thought to have her make them with me, i would\u2019ve caught it and fixed it in less than ten years. note: i don\u2019t begrudge this about her at all, i find it extremely endearing. it\u2019s one of the quirks about her that i loved. she never finished school, and stayed home with her kids, and then rarely went anywhere without my grandfather, by many measures in life she didn\u2019t have many \u201ctraditional\u201d accolades - but she was dang proud of her cooking and had a right to be.","meta":{"section":"Cooking","utc":1545621799}} +{"text":"Sometimes inspiration is the hardest. I hate meal planning... So i try to have things around that I can throw together easily. Quick meals I've been into lately: \"greek\" pasta - cook pasta, while that's happening chop some onion, garlic, peppers. Have a handful of feta cheese and pitted black olives on hand. When pasta is cooked, strain it, throw a bunch of olive oil in the pot you used for pasta, dump in garlic, onion, peppers, pepper (I use chilis because i love heat), and some dried oregano and sautee for a couple mins. Add pasta back in, feta, olives and lemon juice to help make the 'olive oil/lemon juice sauce'. DONE. Quinoa Salad: Cook quinoa, chop,grate,dice whatever veggies you have that you want to use. Make or use a faveourite vinegar-based dressing, add feta and some nuts (i usually use toasted almonds). Done. Roast Everything: In a big glass pan, douse root veggies and head of garlic (with the top cut off) in oil, toass with Montreal Chicken Spice, add a couple chicken breasts (bone in, or else add boneless ones when the veggies are half done) rubbed with the same spice mix. Roast for 45 at 400. Life can be easy, just be lazy and have things around you want to eat.","meta":{"section":"Cooking","utc":"1383244528"}} +{"text":"Yep, it is not far from my job.","meta":{"section":"Cooking","utc":1528302974}} +{"text":"I have a citrus salt and spice blend called \"sunny Florida\" that tastes great on green beans etc. It comes in its own grinder.","meta":{"section":"Cooking","utc":1534125603}} +{"text":"It's like eating a wicker basket.","meta":{"section":"Cooking","utc":1554180043}} +{"text":"Clean out the inside of the turkey and wash it under the faucet. Let it dry. I like to take about a 1/4 cup of soft butter and mix it with seasonings like sage, thyme and rosemary...and rub it on the outside. Sprinkle a bit of Lawry's Seasoned Salt on the outside. If you have it ... put some cut up onion, celery stalks and a lemon or orange cut up inside the turkey cavity. You really can't mess this up. http://homecooking.about.com/library/archive/blturkey7.htm Bon appetit!","meta":{"section":"Cooking","utc":"1353909935"}} +{"text":"I feel the need to meet your dad now. He sounds like a true character -- food aside, I bet he's a right hoot.","meta":{"section":"Cooking","utc":1510832533}} +{"text":"For all the paranoia around food safety in the US I'm honestly a bit shocked by how long people are willing to eat left-overs in this and other threads. 3-4 like the FSIS link suggests would be my max too. If I know I won't be able to finish something by day 3 I freeze it.","meta":{"section":"Cooking","utc":1501751711}} +{"text":"I think so yes. Just make sure you let it cool naturally. Don't douse it with water or it will shatter. If you have Fiestaware don't be alarmed if the red glaze changes color when it is hot.","meta":{"section":"Cooking","utc":1539072995}} +{"text":"Heavenly hash (also, as noted, called Ambrosia and other names) http://allrecipes.com/Recipe/Heavenly-Hash/ Wouldn't be a holiday without it.","meta":{"section":"Cooking","utc":"1416737155"}} +{"text":"Yep. If I see a repeat post or one that is not interesting to me, I just....... move on. I\u2019m baffled more people don\u2019t do the same.","meta":{"section":"Cooking","utc":1560423320}} +{"text":"The more you toot, the better you feel, So eat yer beans at ev'ry meal!","meta":{"section":"Cooking","utc":"1429634981"}} +{"text":"I would definitely go down the route of getting a load of spices in a rack, and just go crazy experimenting with what you'll like! I'd definitely go with a lot of tinned things, for the sake of being able to pick out something at any point, rather than being beholden to the ol' \"oh no, this is going to go off soon so now I have to use it\". I'd suggest different kinds of beans, coconut oil, uh... other... kinds of beans? I'm still working on my cooking! But yeah, always keep some meat in the freezer, and eggs in the fridge. I've always found that having a jar of chopped garlic and things like that (that you can find at any oriental supermarket) is a godsend, too.","meta":{"section":"Cooking","utc":1476459436}} +{"text":"If anybody out there has some good tajine recipes, please share. i need an excuse to use this thing.","meta":{"section":"Cooking","utc":"1417588119"}} +{"text":"Head to your nearest college town and open up from 4pm-3am and watch the money roll in.","meta":{"section":"Cooking","utc":1529766162}} +{"text":"Well done, mi amigo. While I'm a guru of making this recipe from scraps, its amazing when made given a well-stocked pantry. Do you prefer milk over cream or sour cream? I get the sense that you do everything for a reason. Ever had this recipe with peas and gimelli pasta? I've had it so many different ways and they're all good.","meta":{"section":"Cooking","utc":"1391851336"}} +{"text":"THANK YOU!","meta":{"section":"Cooking","utc":"1381575414"}} +{"text":"What about when you get meat that says \"use by\" such and such date, but the date is one week from today? Is it really okay to leave raw chicken in the fridge that long, or should it be used or frozen within a day or two?","meta":{"section":"Cooking","utc":1470288720}} +{"text":"So, I'm not sure where you got your method from, but what I've seen from people in Chinese American restaurants is literally just a dust coat of cornstarch and some vegetable oil. It doesn't really need to sit, it's just to get the meat to produce color and crust much faster in the pan so the thinish cut meat won't overcook. The cornstarch also helps to thicken the finished sauce. I've never heard of egg whites used, and I've only heard about it done after marinating in a mother sauce.","meta":{"section":"Cooking","utc":1550330750}} +{"text":"I know how you must've felt. Immersing yourself and observing nature really invokes that primal feeling and gets you energized. Really a good way to kick start your day.","meta":{"section":"Cooking","utc":1530202215}} +{"text":"I see all these people talking about price but I just keep thinking Mary had a little lamb. I think of lambs as pets not as food.","meta":{"section":"Cooking","utc":1547427214}} +{"text":"When you boil, add peeled cloves of garlic. The garlic loses harshness, and the cauliflower gains flavor.","meta":{"section":"Cooking","utc":1460262023}} +{"text":"Excellent, I have a bunch in the freezer. Most people where I am can only get them salted. And sour grape juice, whatever we call it, really is magical.","meta":{"section":"Cooking","utc":1542643885}} +{"text":"Almost any botched desert goes well with a scoop of ice cream. If I had a cooking show, that would be the sum total of what I\u2019d have to impart to the viewers.","meta":{"section":"Cooking","utc":1511316410}} +{"text":"It's just gunna roast the metal. Most places recommend to never heat an empty pan.","meta":{"section":"Cooking","utc":"1417984800"}} +{"text":"Rice cooker.","meta":{"section":"Cooking","utc":1523796781}} +{"text":"chili (1 can each, pinto, black, kidney beans, package of chili mix. onion/garlic if you have fresh on hand) chicken \"packets\" buy chicken breasts on sale and some ziplock bags. put breast in a bag and then add whatever sounds good. italian dressing, BBQ sauce, olive oil and herbs, whatever. then throw them in the freezer. when you defrost them, you have perfectly marinated chicken. even easier, take the defrosted chicken out of the bag, wrap in foil and bake at 350 for 20 minutes. keep things like rice, cous cous, quioa on hand. bullion is cheaper than broth, adds a ton of flavor and you can control the amount you use. if you don't have a grill, keep an eye on craigslit and get one. a grill makes everything faster, easier and cleaner (fewer dishes) remember, protein is really important for brain function, so don't get too caught up on cheap carbs. you need to think, not bloat","meta":{"section":"Cooking","utc":"1404436865"}} +{"text":"> basically all cheese If brie is the only one you don't like, I highly suspect that there are lots of cheeses that you haven't tried. In terms of stinky, funky flavors, brie is relatively mild. Get yourself a chunk of Limburger and we'll talk. In terms of texture, brie is soft and gooey, kinda like melted cheese, but without the need for heating. I don't really have a problem with it.","meta":{"section":"Cooking","utc":1515779908}} +{"text":"Milk powder on chicken wings/carcasses before roasting to make stock, maillard goodness!! Ham cooked in soda. Pork belly with cooked down pineapple juice as a glaze. Sesame oil as part of a vinaigrette. Savoury praline with salt and marmite or demiglace. Bull shot \u2014 shot of vodka with demiglace..","meta":{"section":"Cooking","utc":1512166800}} +{"text":"That sounds awesome, never thought of adding apples. Definitely have to check that out.","meta":{"section":"Cooking","utc":"1393253389"}} +{"text":"I worked at a pizza place in college, and without fail, the two tings on the make line that would have to get tossed due to age were anchovies and pineapple. So I'd make one huge pineapple pizza with the nearly-expired pineapples. But I'd make the pizza sauce extra spicy to counter the sweetness of the pineapples, and then run it through twice to sort of caramelize the edges of he pineapple chunks. Best pizza ever.","meta":{"section":"Cooking","utc":1500994785}} +{"text":"As others have noted, you can make and freeze cookie dough now. I would stick to yeast-free dough in the freezer as the low temperature can affect its ability to rise later. If you want to make your own pickles or something, go ahead and do that. To me though, the biggest thing you can do this early is to have a detailed plan of everything you're going to need to do. If dinner is at 6, when do things go into the oven? will the meat have time to rest? etc. Make sure your grocery list has every single ingredient you'll use, right down to extra salt and pepper if there's even a possibility of running out. Mise en Place is helpful when you don't want to forget anything for day-of-event cooking. Buy some disposable plastic bowls for your mise en place so you can throw them away and save on dishes. Make sure you have plates and cups etc. for the number of guests you expect, and maybe a couple extra. If there's something there you haven't made before, consider making a small portion now, just to watch it come together and get a feel for how long it will take you. If it's good, you'll want it again in 4 weeks, if it's not you have time to figure out why or pick something else. Knowing your recipes inside and out will make prepping everything else go smoothly. A couple days before is really the prime time to start making stuff.","meta":{"section":"Cooking","utc":1512073653}} +{"text":"Nothing beats simplicity.","meta":{"section":"Cooking","utc":"1413503269"}} +{"text":"Eggs. Actually pretty much anything breakfast.","meta":{"section":"Cooking","utc":"1412564683"}} +{"text":"Cinnamon and beef work a treat together. It's very common in Asian cooking, but outside of that, I think it's a lovely addition to a chilli alongside some very dark chocolate. You can use it in a traditional slow-cooked beef stew, with a few cloves and a touch of nutmeg or mace. It's also good in a barbecue rub for beef or chicken. In all cases, don't use too much - it's easy to make your dish taste like cinnamon, which you don't want.","meta":{"section":"Cooking","utc":1554655674}} +{"text":"In theory yes, but I couldn't find seeds or a plant for the life of me. I tried every garden supply and garden section within a 25mi radius. I tried the internet but the seeds were so cheap the had to be a scam. I was told to check like Mexican markets, so I did that and I even checked some Thai and Indian markets too! Nothing. If you have a high Hispanic population it will be easier.","meta":{"section":"Cooking","utc":1509911039}} +{"text":"It\u2019s interesting that we live in a time when either post title is plausible.","meta":{"section":"Cooking","utc":1524839541}} +{"text":"Wait \u201cdefrosting on your basement floor\u201d?","meta":{"section":"Cooking","utc":1538610383}} +{"text":"I dunno. I enjoy it. My in-laws recently started drinking it instead of cow's milk. I guess it depends on what kind you get.","meta":{"section":"Cooking","utc":1529072252}} +{"text":"Ohh ooh, I got this. I've been getting ready to move and I've been cutting back on cookware, and researching what's worth keeping. I've got two SS pans that I've been playing with, and reading about. So what I'm currently doing is: If I want to cook something like eggs with a nonstick surface, I'll preheat the pan until a drop of water dashes around the pan like crazy, then add some vegetable oil (olive oil has a lower smoke point and might not work so well). Immediately or right before, drop it down to a low medium heat. The pan is 'charged' with heat, and if it has a thick bottom with an aluminum sandwich, it will stay perfect while cooking. The oil will start smoking a little. Perfect. When you get oil smoking, it's transforming at the contact point with the metal and beginning to polymerize[1]. You don't want it to turn black like with a cast iron; that is a much more complicated process and they can take the heat needed to polymerize oil to a great nonstick surface[2]. If you have too much heat, take it off the burner entirely. If you drop an egg on, you don't want it to explode; just a nice sizzle (you have to get to know your pans and how they react; I ate a lot of eggs this week experimenting). Alternatively, you can add a layer of oil first, then heat up the pan to beginning to smoke, then immediately remove from heat. That will achieve about the same effect, and give you a vaguely mirror like coating on the pan which is stick-resistant. You should need less or no oil to cook an egg. After forming that thin semi-polymerized layer, hard cookware and soap will remove the coating, so be gentle. If you want to make a gravy though (or brazing beef/chicken), wash with soap and water to remove any semi-polymerized oil. The steel will chemically bond to the meat, forcing GREAT heat transfer, giving you a cripsy skin. Once you see the meat beginning to peel away from the pan, it's most likely ready to let go and you can turn it to a new side. You WILL end up with stuck bits, 'frond' or 'foundation', which can be deglazed with any liquid to make a nice gravy [3]. [1] I've also seen a professional chef describe the situation as the metal changing shape and smoothing itself, forcing oil to sit on top. However, chemically, the oil should be polymerizing as well, and will remain after a good wiping down. [2] Cast irons will polymerize oil into a plastic substance, basically the original teflon. After that, you bake them/cook them until you get a perfect, tough polymer coating (and many layers of it). Cast iron can take the heat without warping, but stainless/aluminum will often warp. Additionally there is Carbon Steel, which has a lower carbon content than cast iron (yes), which can take the heat to form a full polymer coating, but will rust like cast iron, where SS has enough chromium to form a protective oxide layer. [3] If you accidentally stick something to a pan that you didn't want to stick, you can make cleaning way easier with deglazing. Stuck egg? Beef? Fish? Once you'r done with the pan, add some water, put it on medium-high, and step away until you have a nice boil. Scrape with a soft utensil and everything besides heavily polymerized fats will come right off. :) Edit/tldr: If you want nonstick, form a nonstick polymerized coating by making high temp oil smoke a tiny bit first. If you want gravy/brazing, start with a perfectly clean pan, get hot, add meat, let sit until meat doesn't resist. For easy cleaning, boil water, scrape frond out.","meta":{"section":"Cooking","utc":1510618204}} +{"text":"British here and pure lard is awesome to cook with, whilst unfortunately having a slightly undeservedly bad reputation as being a bad fat due to cheaper lard being more unhealthy. If you get unprocessed lard then it is \"healthier\" than many other fats and the higher smoking point is a plus when cooking at higher heats","meta":{"section":"Cooking","utc":1511170179}} +{"text":"https://youtu.be/Q84nfWkLsYU","meta":{"section":"Cooking","utc":1458736813}} +{"text":"Pizza is like a penis. If you play with it enough it'll get harder for you.","meta":{"section":"Cooking","utc":1460501298}} +{"text":"I agree completely! I sold knives for several years and found that when treated properly, they were just fine. But I'm rather partial to the miyabias, I guess my bias is showing!","meta":{"section":"Cooking","utc":"1417411336"}} +{"text":"lol You don't know what that means. What, you think I'm saying he doesn't have a family? lol","meta":{"section":"Cooking","utc":"1440897863"}} +{"text":">Oh man there's another guy who subbed tofu with red bell peppers (???) And then didn't eat it with rice. Primarily this one, and the guy taking about the hormonal effects of tofu","meta":{"section":"Cooking","utc":1519399520}} +{"text":"I will match the dollar value of the knife in hours volunteering at shelters and kitchens. 1.C 2.A 3.B","meta":{"section":"Cooking","utc":1482303131}} +{"text":"I put it on popcorn and in ramen.","meta":{"section":"Cooking","utc":1548698581}} +{"text":"So, yes I agree with everyone saying it's 'improperly marketed' because it is a table top oven with better air circulation. However people like me- I love to cook and bake- might not have an oven that can handle things properly. My oven (I'm in a rental, and no the landlord won't do anything about it) can take over 20 minutes to heat up to 400\u00b0 and that's questionable at best. So, units like these can be really helpful when cooking dinner for one or two.","meta":{"section":"Cooking","utc":1474824026}} +{"text":"you can try brining chicken for an hour or two prior. That can help with moisture retention. Heat basically squeezes protiens like a sponge and can wring the moisture out of it. Brining changes the protein structure some and prevents it from having as much squeezed out.","meta":{"section":"Cooking","utc":"1434865845"}} +{"text":"I will wear an apron if I'm cooking something messy and don't feel like changing.","meta":{"section":"Cooking","utc":1485100074}} +{"text":"For good Southern-style biscuits, I've found that regular all-purpose flour doesn't cut it. You have to use soft winter wheat flour like White Lily. It may even say \"biscuit flour\" on the package.","meta":{"section":"Cooking","utc":"1425599479"}} +{"text":"Chicken, pork, chuck eye steaks are good meats, Brussels sprouts, potatoes, and rice are some good sides and canned tomatoes are pretty cheap and you can make your own pasta sauce rather easily from it","meta":{"section":"Cooking","utc":1561420190}} +{"text":"No problem. Feel free to share that website link as well :)","meta":{"section":"Cooking","utc":1454362530}} +{"text":"\"Depends on what I'm hungry for\"","meta":{"section":"Cooking","utc":1541100426}} +{"text":"Make a compound butter (that's butter with stuff in it) with the cheese. Loosen the skin of the chicken (start at the neck and use your fingers to separate the skin from the meat while still leaving the skin on the chicken) and push the compound butter between the skin and the meat. Make sure it's evenly distributed. Roast the chicken in the oven. (Or, leave the cheese out of the butter but add citrus and herbs). You could do a blue cheese and spinach salad, or make a spinach and cheese crostini as an appetizer. The zucchini will do well as zucchini bread (hi dessert!), pan sauteed, cut and steamed as a pasta substitute, or in fritters.","meta":{"section":"Cooking","utc":"1421016465"}} +{"text":"if it ain't broke.","meta":{"section":"Cooking","utc":1498095697}} +{"text":"Yes, but keeping Better than Bullion or (my fave) the Kitchen Accomplice squeeze bottles of stock concentrate is easier and will taste better.","meta":{"section":"Cooking","utc":1557669377}} +{"text":"If not for a witty story and some pictures taken with a $400 SLR, how else are these chef-bloggers supposed to justify copy pasting someone else's recipe to their site?","meta":{"section":"Cooking","utc":"1439322366"}} +{"text":"Shaken, not stirred.","meta":{"section":"Cooking","utc":1473652457}} +{"text":"The closest thing to paneer is Farmers Cheese.","meta":{"section":"Cooking","utc":1451009761}} +{"text":"Make a nice Risotto (I like pancetta/shallot, but mushroom, spinach, or peas are good options too). Cook the Filet rarer than you usually would, slice and place on top of the hot Risotto and it'll finish as you eat.","meta":{"section":"Cooking","utc":1483559646}} +{"text":"Down here in Louisiana it is almost always fried, and always good that way. Of course, there are loads of good local brands of fish fry, so most people just buy that and prepare per the instructions. It is basically just seasoned cornmeal, so you can easily make your own by, well, seasoning cornmeal.","meta":{"section":"Cooking","utc":1548965484}} +{"text":"**Benriner Japanese Mandoline Slicer, Green** |||| --:|:--|:-- Current|$20.74|Amazon (New) High|$34.56|Amazon (New) Low|$20.74|Amazon (New) |Average|$20.75|30 Day Price History Chart and Sales Rank **Microplane 40020 Classic Zester/Grater** |||| --:|:--|:-- Current|$12.95|Amazon (New) High|$12.99|Amazon (New) Low|$10.33|Amazon (New) |Average|$12.95|30 Day Price History Chart and Sales Rank **Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers** |||| --:|:--|:-- Current|$19.95|Amazon (New) High|$21.49|Amazon (New) Low|$8.96|Amazon (New) Price History Chart and Sales Rank | FAQ","meta":{"section":"Cooking","utc":1453396622}} +{"text":"That's missing the point entirely. We aren't looking for a cheese that's closer to cheddar when we buy Kraft singles. We are looking for Kraft singles.","meta":{"section":"Cooking","utc":1531329490}} +{"text":"Cherries Jubilee! Humans are always impressed when I make this. Be Careful! It might scare pets. :)","meta":{"section":"Cooking","utc":"1436735667"}} +{"text":"It makes a fantastic ingredient for bigger dishes, but I can't really think of anything I put it on as is.","meta":{"section":"Cooking","utc":1505433179}} +{"text":"Saw title, immediately thought of Dr. McNinja's Mom's famous pickled beets.","meta":{"section":"Cooking","utc":"1330622213"}} +{"text":"I mostly agree, but I'll make an exception for dried cranberries.","meta":{"section":"Cooking","utc":"1443327661"}} +{"text":"Pretty sure that's not at all true. I stopped eating meat a while ago and had no apparent negative effects. I have plenty of vegan and vegetarian friends and none of them have ever told me upon ceasing eating meat that they felt unwell.","meta":{"section":"Cooking","utc":"1439322482"}} +{"text":"im texas, may as well by country where its summer now most christmases.... tamales are really big here around this time of year. not a tradition for my family, but still a big thing. also, smoked turkey. turkey is traditional, bbq is summer, put the two together!","meta":{"section":"Cooking","utc":1482354731}} +{"text":"It's probably the sour cream. Look for 'cultured' sour cream. Or you could try Greek yogurt.","meta":{"section":"Cooking","utc":"1370817830"}} +{"text":"A larger contrast implies your point if I\u2019m not mistaken. You would have more grey, over cooked steak surrounding your lovely pink center.","meta":{"section":"Cooking","utc":1562282362}} +{"text":"Ramen \u201cstir fry\u201d is my go-to lazy hot lunch. I boil and drain the noodles, then cook them and whatever vegetables I have in the freezer with soy sauce, sesame oil, minced garlic and teriyaki sauce. Green onions too if I have them. Then I fry an egg with a bit of the ramen seasoning instead of salt and put it on top. One dirty pan, almost nothing perishable and it\u2019s a dirt cheap hot meal.","meta":{"section":"Cooking","utc":1545446525}} +{"text":"My mother in law insists on buying me kitchen accessories with embroidered cats on them - because I own cats and like cooking - I have numerous pot holders and these things you put around a bowl before you re heat something in the microwave and tea towels you name it I\u2019ve got it.","meta":{"section":"Cooking","utc":1527339091}} +{"text":"Fucking. Coleslaw.","meta":{"section":"Cooking","utc":1554164563}} +{"text":"Try Hungarian paprika. Great flavor but actually spicy.","meta":{"section":"Cooking","utc":1500695588}} +{"text":"nope, regular shoe, from your foot.","meta":{"section":"Cooking","utc":1536323789}} +{"text":"tried to make Vegan Keto Brownies https://imgur.com/a/4kEjDq8","meta":{"section":"Cooking","utc":1540612677}} +{"text":"Could the water be condensating inside the grill and dropping on your coals?","meta":{"section":"Cooking","utc":"1367771524"}} +{"text":"Do I want to know what a \"GIF Recipe\" is? Because it sure sounds like a nightmare waiting to happen.","meta":{"section":"Cooking","utc":1532380784}} +{"text":"S to the P to the aghetti SPAGHETTI!","meta":{"section":"Cooking","utc":1451748006}} +{"text":"My favorite part of the Thanksgiving meal was always my grandmother's cornbread dressing. I tried many times over the years to duplicate it with no success, until about three years ago. It tasted exactly as I remember hers tasting. I was so happy. Made a huge batch and ate on it for a week. Nearly made myself sick but so worth it. Now I make it every year.","meta":{"section":"Cooking","utc":1507359752}} +{"text":"I use an app called MealBoard. It's amazing and has completely changed how I cook and shop. In the last 3 months I have taken over the cooking responsibilities. I do not know how to cook or shop or prepare for the week ahead. Now we have great meals and my family can't believe that I'm pulling it off so well. You basically browse recipes and download any you think look good and tell it what day of the week you want to make it. It then builds a shopping list for you. Print it out, you're in and out of the store in 30 minutes with a weeks worth of groceries! Coincidentally... an awesome byproduct of this is we actually spend less money in the store because we have a list and a mission, no more wandering around the store for hours grabbing anything that looks good.","meta":{"section":"Cooking","utc":"1433372623"}} +{"text":"I dont have the strength to make the comment about \"duct taping loaded weapons to an aggravated live turkey\"..","meta":{"section":"Cooking","utc":"1384242513"}} +{"text":"So, a calzone?","meta":{"section":"Cooking","utc":"1404736829"}} +{"text":"Pan-fried sugar. Basically some sugar on a pan with a little bit of oil until it caramelized+melted, and then turned into a melted brown pool. Take it off, let it cool, and you have a sheet of burnt sugar/caramel. My mom came to this country with me from Russia. She\u2019s never been a great cook, but the flavor of this concoction definitely still makes me nostalgic. On top of that as a treat, there\u2019d be onions and garlic saut\u00e9ed with chicken skin and salt. This was good.","meta":{"section":"Cooking","utc":1541301560}} +{"text":"I check out the freezer and store circulars when I make up my menu. Usually try to plan 5 to 7 days in advance. This week worked out as: - Sun. Hamburgs and broccoli - Mon. Beef, pepper and mushroom stir-fry - Tue. Sloppy Joes with salad - Wed. Quiche, ham and broccoli - Thru. Lamb shoulder chops with carrots - Fri. Cellophane noodles (spicy ground turkey with noodle dish, one of my favorites both for taste and that I can have it on the table in less than 30 minutes total) Weekend is taken care of since we are visiting relatives.","meta":{"section":"Cooking","utc":1494273045}} +{"text":"Try adding a small amount of yogurt with live cultures to the cream and leave it covered at room temp overnight before you churn it...it will give it a delicious, slightly sour taste. The cream you use also makes a big difference. We found Jersey cream to be the best if you can find it.","meta":{"section":"Cooking","utc":"1413335085"}} +{"text":"Seriously real BBQ places need to churn out smokey meat's all day everyday. no Way to clean that smokiness out everyday.","meta":{"section":"Cooking","utc":1454157120}} +{"text":"I've never needed to keep rice warm that long, are you working at a restaurant?","meta":{"section":"Cooking","utc":1453833488}} +{"text":"I might have a few for you. Probably nothing Mediterranean though. https://www.copymethat.com/r/hzvRQdG/after-school-antipasto-pinwheel-sandwich/ https://www.copymethat.com/r/bRnMfB2/american-italian-pasta-salad-ar-carol-em/ https://www.copymethat.com/r/T5TGZCE/greek-orzo-salad-ar-patrice/ https://www.copymethat.com/r/GmSceZb/ms-easy-tex-mex-vegan-salad/","meta":{"section":"Cooking","utc":1559483796}} +{"text":"This is one of our favorites and dinner tonight. 10 minutes of prep and 25 minutes to cook. Quick, easy and super delicious jalape\u00f1o popper chicken Jalape\u00f1o Popper Chicken","meta":{"section":"Cooking","utc":1537927573}} +{"text":"It was delicious by the way.","meta":{"section":"Cooking","utc":1557709808}} +{"text":"I cook because I do better than the restaurants in my area. Except for the Indian place, those guys are amazing.","meta":{"section":"Cooking","utc":"1368253336"}} +{"text":"Good point!","meta":{"section":"Cooking","utc":1563836443}} +{"text":"lemoncello. This is the only acceptable answer.","meta":{"section":"Cooking","utc":1547164804}} +{"text":"Don't eat any burnt parts. Cancer causing chemicals form there.","meta":{"section":"Cooking","utc":1497725161}} +{"text":"> Real reggiano parmesan I second you on that... Folks, don't buy the trash Kraft call \"Parmesan\"... You know these small triangular things they sell at the cheese department... buy one... they kinda look small but when you start grating them you will see there's a lot and they keep for several months(although they never last that long).","meta":{"section":"Cooking","utc":"1434726545"}} +{"text":"My girl makes a kielbasa bake with many of the same ingredients & diced potato (potato instead of pasta), then roasts it in the oven, stirring occasionally. It's so tasty. That's why I wanna try to pasta version. Good looking recipe.","meta":{"section":"Cooking","utc":"1398863991"}} +{"text":"Ironically it's probably two of my favorite things: garlic and chilis. Because I like them so much, and I cook just for myself 99% of the time, I get into the habit of using too much of them. Then in the odd time when someone tries my food, there's a good chance it'll be too spicy or garlicky.","meta":{"section":"Cooking","utc":"1428436079"}} +{"text":"As long as you keep it in an air tight container away from moisture, you can keep tapioca for a very long time.... What makes you think it will expire?","meta":{"section":"Cooking","utc":1551755459}} +{"text":"That sounds divine honestly","meta":{"section":"Cooking","utc":1562779357}} +{"text":"Alton Brown's recipe for rendered lard","meta":{"section":"Cooking","utc":"1335550984"}} +{"text":"Why not Le Creuset? Is it the price? Staub is the only real competitor to Le Creuset, but the pricing is about the same. Lodge is great, but the enamel will chip on an Lodge too. The reason that Le Creuset and Staub are expensive pots is because they have multiple layers of enamel (called \"hard coat enamel\") whereas other brands like Lodge and Tramontina use one layer (\"porcelain enamel\") which is thinner and more easily damaged. You will eventually crack the enamel on a Lodge or Tramontina pan. A friend of mine cracked his only a few months after receiving it (I was shocked, but he didn't seem to think it was a big deal). It is simply much harder to crack a hard coat pot. Also, Le Creuset has a lifetime warranty (it's limited, but they seem to be good about honoring the warranty). It might make sense to just get the Lodge and replace it. For the cost of one Le Creuset, you can get three Lodge pots, so it might just make more sense to replace three Lodges for the price of one Le Creuset.","meta":{"section":"Cooking","utc":1472154064}} +{"text":"So a quart/liter?","meta":{"section":"Cooking","utc":1525652872}} +{"text":"That seems to have an asian profile, and you have a soy sauce. You can make a teriyaki sauce using garlic, ginger, sugar and soy in the microwave. Just mince the garlic and ginger fine or even puree them. Mix with sugar and soy and heat it up but be sure to watch over to prevent boiling over. Or just heat the soy sauce to hot, and then add the sugar ginger and garlic. Let them steep as they cool. You can strain, but you don't have to. You can add some sambal, sriracha or red pepper flakes. or pickled jalapenos from the cafeteria. Or even tapatio sauce. Different stations usually stock different sauces and condiments you can use to improve your meal.","meta":{"section":"Cooking","utc":1472521827}} +{"text":"Look for ones labeled \"lab scale\"","meta":{"section":"Cooking","utc":1485199449}} +{"text":"These Earl Grey shortbreads freeze well in my experience, though I haven't usually kept them for longer than a month or two.","meta":{"section":"Cooking","utc":1462216850}} +{"text":"Cinnamon.","meta":{"section":"Cooking","utc":"1412196307"}} +{"text":"Keep tasting and adding. That\u2019s honestly the best way, which is why I never add seasonings to written recipes. A pinch to me is different than a pinch to someone else. You can always add, but you can never take away. I used to make an Asian marinade for flank steak skewers. I would start with a small amount of everything, because I knew that by the time I had gotten it perfect I would\u2019ve added in more of everything in small doses so that I\u2019d end up with double the original amount.","meta":{"section":"Cooking","utc":1525180433}} +{"text":"Good advice, but there's no need for oil in the pasta dough. Personally I'd go for a 3-1 ratio flour to semolina too but that's more personal preference.","meta":{"section":"Cooking","utc":1454858555}} +{"text":"Got the biggest food boner...","meta":{"section":"Cooking","utc":"1366258581"}} +{"text":"Roasted whole with sage as the main herb (any combination of garlic powder, onion powder, sage, thyme, rosemary, salt, black pepper, & cayenne pepper). Put a little bit of butter in the cavity and a little on top. Start it upside down to brown on the bottom first, then turn it right-side up to finish it off. Make gravy and eat with rice.","meta":{"section":"Cooking","utc":"1442227934"}} +{"text":"NO. Do Not Eat. Unless you really want to.","meta":{"section":"Cooking","utc":"1432854706"}} +{"text":"Cholula","meta":{"section":"Cooking","utc":"1361764387"}} +{"text":"Jams. Preserves. Then freeze them. Or host a party and make a fruit salad. Edit: also dehydrate them. Any citruses that start to go bad can be thrown into the garbage disposal after you slice it up and can freshen up the smell.","meta":{"section":"Cooking","utc":1560240229}} +{"text":"I think a box grater is still the easiest way. Sit the box grater in a bowl, grab a hunk of cheese, and go at it. Quick, easier to clean than a food processor, and zero setup time.","meta":{"section":"Cooking","utc":1455916321}} +{"text":"I dont understand people like that... Just smell on the damn thing and if it smells normal its fine, if it smells or tastes funny then you can dump it. They seriously should remove the expiration dates because people are too careful for their own good and wastes food.","meta":{"section":"Cooking","utc":1562915883}} +{"text":"also, make some pesto, then take some bell peppers, zuchini and squash slices, put under the broiler for just a little while and eat together","meta":{"section":"Cooking","utc":"1328898491"}} +{"text":"Yeah that is good about Tupperware. I normally defrost it before taking it out of the bag and haven't had a problem with doing it that way.","meta":{"section":"Cooking","utc":1483765664}} +{"text":"Salt, pepper, garlic powder. Garlic powder is my burger secret.","meta":{"section":"Cooking","utc":1541449160}} +{"text":"They're French style scrambled eggs that Ramsay has a popular video for, so people have taken to crediting him for it, since that's where a lot of people (myself included) learned the technique. They get cooked slowly over low heat, so you end up with eggs that are really creamy, almost wet, and kind of custard-like. They're not for everybody, but I'm a fan of them.","meta":{"section":"Cooking","utc":1555627220}} +{"text":"All the food science guys seem to be going to the baking powder treatment. After one try, I became a convert: http://www.seriouseats.com/2010/02/the-best-baked-buffalo-chicken-wings-in-oven-not-fried-appetizers.html","meta":{"section":"Cooking","utc":"1433938729"}} +{"text":"How long is 5 toots?","meta":{"section":"Cooking","utc":1483030797}} +{"text":"Riskrem is the dessert I would have picked: http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=Risekrem.html","meta":{"section":"Cooking","utc":"1415197125"}} +{"text":"Get a better grinder of its not uniform, or use a mortar and pestle if you want a fine powder like the McCormick","meta":{"section":"Cooking","utc":1508099052}} +{"text":"Pasta with tomatoes, sausage, and cream I always like to double the canned tomatoes and use hot sausage instead. The flavors are simple, but it's really good.","meta":{"section":"Cooking","utc":1484705236}} +{"text":"This sub is very bad with ninja downvotes. You made a post with valid concerns. It is wasteful if you don't use the meat for another dish. People here are heinous.","meta":{"section":"Cooking","utc":1513187086}} +{"text":"Heh, I'm dealing with the fallout from that right now with the Milwaukee Transit Union's strike. I've delved in and I understand why they're doing it, but it does fuck my schedule up something fierce.","meta":{"section":"Cooking","utc":"1435985520"}} +{"text":"No! When my wife and I were first married she thought a clove was a bulb. Recipes that called for several cloves left me in so much pain.","meta":{"section":"Cooking","utc":1464655025}} +{"text":"Doesn't look real.","meta":{"section":"Cooking","utc":"1410659282"}} +{"text":"What do you mean reduce the alcohol? Reduce it's what?","meta":{"section":"Cooking","utc":"1389644377"}} +{"text":"Put in a few raw, peeled white potatoes. Let them cook, then take them out again. They'll absorb much of the salt. Edit: could also try one of or a combination of these","meta":{"section":"Cooking","utc":"1351712716"}} +{"text":"Creme Brulee!","meta":{"section":"Cooking","utc":1471853465}} +{"text":"This one specifically looks pretty vintage. Those wire ones are pretty rare these days.","meta":{"section":"Cooking","utc":1491606238}} +{"text":"Frittatas Egg salad sandwiches Deviled eggs Crack 4 eggs in a water bottle (use a funnel),shake it up and freeze it for later Cobb salad Potato salad","meta":{"section":"Cooking","utc":1554352503}} +{"text":"You are talking about this Sa-son Accent It's not the same thing. It a seasoning blend that comes in packets. It's similar to Goya Sazon.","meta":{"section":"Cooking","utc":1506693102}} +{"text":"damn it man I haven't had dinner yet! Why are you doing this to me! But seriously this sounds awesomely delicious and will give it a go. lamb, arugula, beets, potatoes, parsnip puree, tiramisu is the quick and dirty menu","meta":{"section":"Cooking","utc":"1351650280"}} +{"text":"It\u2019s how a lot of grocery stores quickly get rid of older meat and produce before it goes bad actually. So a lot of times what you\u2019re buying may be cheaper, it probably won\u2019t be peak freshness.","meta":{"section":"Cooking","utc":1512006803}} +{"text":"If you want the protein then do it. Make a small batch to see if you like the taste. Don\u2019t think it\u2019ll affect how the whey protein is digested by your body. I actually think protein helps your body digest more carbs than it could otherwise, but I might be wrong. I made a similar bar to yours last week. It has dates, walnuts, honey, oats, and chocolate. Because of the dates you\u2019ll want to refrigerate the bars, or freeze them until you\u2019re going out so they last longer.","meta":{"section":"Cooking","utc":1532744953}} +{"text":"It was a while ago, but I tried out the roast chicken and grilled peaches recipe and they were good enough. My one regret is that I did not spatchcock the chicken. It's a fun way to do themed dinners, be it D&D night, GoT night, LotR night or whatever.","meta":{"section":"Cooking","utc":1536300258}} +{"text":"Instant couscous with any sort of citrus is great. I love it with orange - I just squeeze an orange into the bowl with the couscous and a bit of zest, mix it together, then top with hot water. Only takes a few extra seconds and makes a world of difference.","meta":{"section":"Cooking","utc":"1432490924"}} +{"text":"Go buy, like, ten boxes of pasta. Get a half-dozen large cans of diced tomatoes, a half-dozen cans of kidney beans (dark, light, a mix, doesn't matter), a half-dozen cans of tomato paste, a couple cans of refried beans, a tub of sour cream (or crema mexicana, if you can find it), a pound of salted butter, a bag of shredded cheese (cheddar is fine), a bottle of vegetable oil, a bag of large onions (red, yellow, white, doesn't really matter), a head or two of garlic, and a bag of potatoes. Get some salt and pepper. Some chili powder, some cumin, some rosemary. A jar of beef boullion. A bag of all-purpose flour. With this, you can (if you can boil water and count) make \"student food\" - pasta with a can of tomatoes dumped over it. If you're too hung over to manage a can opener, you can still make buttered noodles, possibly with cheese on top, which might not cure a hangover but at least won't make it worse. If you can get your hands on some fish (frozen is fine... cheap stuff like perch, basa/swai, etc is fine), you can make cioppino, which is just about the easiest, most idiot-proof soup there is. If you can make cioppino successfully, you can make chili, with cheese and sour cream/crema. Make a lot. It keeps well, and it freezes. If you get bored with it, you can put it on hot dogs, or put it on baked potatoes. If you can make chili, it's time for Oven 101, after which you can make baked potatoes, make macaroni and cheese from scratch, and experiment with roasting vegetables. And after that there's Oven 201, The Broiler, at which point you can also make french onion soup, assorted slabs of meat and fish, and much more. While this isn't exciting and exotic and sexy, it will at least keep you alive, help you learn some basic rudimentary cooking skillz, and just possibly help you impress any attractive men/women/gender-nonconformists you might invite back to your place on the spur of the moment. (With a little practice, you can make cioppino in the span of one refractory period/woman's shower. Not sayin', just sayin', y'know?)","meta":{"section":"Cooking","utc":1495815765}} +{"text":"That's exactly what they are.","meta":{"section":"Cooking","utc":1564226051}} +{"text":"These are great! I follow Chef John's blog religiously and have never been disappointed with his recipes.","meta":{"section":"Cooking","utc":"1363743286"}} +{"text":"and have your roommate buy you another pork shoulder","meta":{"section":"Cooking","utc":1452699013}} +{"text":"I find it easier just to use a pot and thermometer than a small fryer, which I've had in the past, because it's so much easier to clean up afterwards. Also, you don't have to use as much oil in a pan that you have to dedicate to a small fryer.","meta":{"section":"Cooking","utc":1517954612}} +{"text":"I like roasting cumin seeds in the pan before hand then pouring the eggs over top.","meta":{"section":"Cooking","utc":1533260334}} +{"text":"Ramen","meta":{"section":"Cooking","utc":1545945065}} +{"text":"The last one is Migas. Add pico to the eggs. Melt some cheese on top and substitute the ketchup with salsa and it's delicious!","meta":{"section":"Cooking","utc":1560315843}} +{"text":"Tomato paste. Much of my cooking lacks that tangy flavor, and I don't like the bitterness you can get from vinegar, and much of it uses dairy I don't want to curdle, so I use lemon sparingly. A good sized spoon of tomato paste tends to fix the problem in all my curries, stir\\-fries, casseroles, soups, and marinades.","meta":{"section":"Cooking","utc":1528862492}} +{"text":"Jacob Burton? https://www.youtube.com/user/StellaCulinary/videos?view=0&sort=p&flow=grid","meta":{"section":"Cooking","utc":1560204191}} +{"text":"No, it works; I can hear it in Alton's voice, with that dripping sarcasm.","meta":{"section":"Cooking","utc":1499460251}} +{"text":"Bananas can be frozen in the peel. The peel will turn black but the fruit will be soft when thawed, perfect for banana bread or pudding.","meta":{"section":"Cooking","utc":1549576408}} +{"text":"Healthy is a relative term. It means different things to different people. Well-balanced and easy to reheat might be something like shepherd's pie, lasagna with vegetables, and lots of fresh fruit.","meta":{"section":"Cooking","utc":"1440620785"}} +{"text":"I make my parents ship them to me from Poland. I always try to make sweet twarog for nalesniki with extract and sugar, but it's just not the same.","meta":{"section":"Cooking","utc":"1402593724"}} +{"text":"No kidding, I've never eaten as well as I did during two weeks in Peru. Absolutely phenomenal food, from the high end restaurants to the tiny village street vendors.","meta":{"section":"Cooking","utc":1558810927}} +{"text":"This looks incredible. I have salmon for dinner tonight but I won't get ingredients to try this. Next time, I shall!","meta":{"section":"Cooking","utc":"1327684583"}} +{"text":"Its even nicer with home made pasta and because it soaks up a bit more of the oil, but store bought is obvs fine too!","meta":{"section":"Cooking","utc":"1398550831"}} +{"text":"It is that easy if spores are present Is everyone on Reddit just fucking full of shit and winging it? WTF It's also amazing someone who works with food could be this dumb...","meta":{"section":"Cooking","utc":1547037608}} +{"text":"Aw downvotes are so unnecessary LOL. Yep, to each their own. For some reason, I've never been a big fan of whipped cream. I do love a good gooey Italian meringue though!","meta":{"section":"Cooking","utc":1555259850}} +{"text":"When we are cooking a lot, we tend to go every other day. But we love going to the grocery store.","meta":{"section":"Cooking","utc":1474160716}} +{"text":"Found the guy who thinks mayo is a spice.","meta":{"section":"Cooking","utc":1551578759}} +{"text":"If you have the ability to grind your own meat, definitely go with that. If not, store bought ground meat with an 80:20 ratio of lean to fat is the way to go. Personally, I season my burger meat very lightly so it doesn't cover up the taste of the meat. As for making the burger itself, I normally mix 1 pound of meat with just salt and pepper and 1 slice of white bread that's been soaked in milk. Mix it only enough to make it evenly incorporated, that keeps the burger from being too dense. As for a barbecue sauce, here's my recipe for a Memphis style sauce 16oz Ketchup or other tomato product 12oz Cider Vinegar 2oz Brown Sugar 2tablespoons Onion Powder 2oz Worcestershire Sauce 2oz Dijon Mustard Mix all ingredients in a sauce pot and bring to a simmer. Cook about 15, stirring frequently. Season to taste with salt, pepper, and cayenne","meta":{"section":"Cooking","utc":"1330020642"}} +{"text":"When a refrigerator/AC compressor motor stalls out or can't start, it behaves exactly as I said, and the component that does this costs about $1.","meta":{"section":"Cooking","utc":1520781074}} +{"text":"Grippo's Gourmet BBQ Spice - Its the same spice that Grippo's BBQ chips has. I add it to my fries, burgers, burritos, eggs; really anything. Its like the Steak n' Shake seasoning but its BBQ. Grippo's BBQ chips are almost a staple food in Cincinnati (you can buy 1.5 lbs boxes at Krogers) but you can buy them and the BBQ spice fairly cheap on their website.","meta":{"section":"Cooking","utc":1528908095}} +{"text":"I love thai chillies as they provide heat with amazing flavor. I do a lot of Indian cooking and use them in almost any dish I make. One of my favorite dishes is Kerala chilli beef - that uses a lot of these. I use thai chillies where the recipe calls for green chillies.","meta":{"section":"Cooking","utc":"1433433259"}} +{"text":"WILBUR","meta":{"section":"Cooking","utc":"1326244993"}} +{"text":"Thank you!","meta":{"section":"Cooking","utc":1526078000}} +{"text":"They are great as an additional texture component in many dishes, like oatmeal. Also most fruit salads. My personal favorite would be chocolate chip cookies but if the nuts are that awesome I might trade the Nestl\u00e9's for some real chocolate chunks.","meta":{"section":"Cooking","utc":1449911142}} +{"text":"Your ideas are intriguing to me and I wish to subscribe to your newsletter.","meta":{"section":"Cooking","utc":1488678521}} +{"text":"North Dakota: hot dish","meta":{"section":"Cooking","utc":1563842987}} +{"text":"Alton Brown's Stovetop Mac and Cheese is the closest I can get to the creamy Kraft dinner. IMO, it's more time-efficient to just use the Kraft Dinner.","meta":{"section":"Cooking","utc":"1405810519"}} +{"text":"I'm not sure I've had anything with truffle flavour on it before.","meta":{"section":"Cooking","utc":1547741798}} +{"text":"I stopped using pepper automatically whenever it is called for, and I leave it out of lots of recipes where it is specified. Using pepper less often has made me appreciate it more. For many things, some fresh pepper added at the end is the best option. Sometimes adding pepper at the beginning, the middle, and the end is best. A decent grinder that is easily adjustable is indispensable, and a good quality peppercorn makes a huge difference. Kampot peppercorns from Cambodia are my current favorite.","meta":{"section":"Cooking","utc":1537579354}} +{"text":"Cook the chicken until the juices run clear to keep it saw (and moist). You can eat healthy and not torture yourself! Salt and pepper, dried spices. Spice it up, yo.","meta":{"section":"Cooking","utc":"1400435788"}} +{"text":"I agree this needs more up votes. I was lucky enough to watch him do demo's in culinary school and he makes you feel like a complete idiot with the ease at which he does things. I see below that the Julia Child book has more up votes but Julia Child regarded Pepin as the best Chef of his time and I would agree.","meta":{"section":"Cooking","utc":"1404617015"}} +{"text":"It's what I'm eating tonight!","meta":{"section":"Cooking","utc":"1422999645"}} +{"text":"Punch. Spiked punch. On the table self-serve Control the flow of liquor with a friend bartender Just my two sense","meta":{"section":"Cooking","utc":"1441834040"}} +{"text":"Good quality ingredients make good quality meals. Spend money on nice olive oil, good stock (if you cant make your own), maldon salt, and fresh herbs.","meta":{"section":"Cooking","utc":"1340120459"}} +{"text":"It does exist, you just have to ask for it. I think you're the only one who didn't get that it was said in jest, I thought the emoji made that fairly clear.","meta":{"section":"Cooking","utc":1508095545}} +{"text":"Sure did and I used a potato peeler from ikea as well. It's clean, it's sharp, it has a tang that is riveted to the handle. It's small compared to some of the others I have. As far as I know the knife had no effect on the taste. I assume you think I cut the meat with it but I didn't because it was precut, but if I did I would have used a bigger heavier knife for it. But if this potato knife isn't good for cutting potatos I'd like to hear why...","meta":{"section":"Cooking","utc":"1342346056"}} +{"text":"My favorite truck will be catering my wedding. Home made sauces, lengua, chorizo, carne asada, cabeza, fresh musk melon and pi\u00f1a juice. Everything made by hand all the time, i've literally fought a friend over the last of the al pastor. It's incredible stuff.","meta":{"section":"Cooking","utc":"1412944295"}} +{"text":"Your anti-alton tirades make you come off looking really bad despite your obvious skill and experience. At best you come off looking jealous and petty and at worst you come off as hypocritical. Consider, you complain that most people don't know how to cook. Alton Brown has taught at least 10 people I know in person (myself included) how to cook by way of his television show. I have interacted with literally 100's more who have been inspired to pass on hot pockets or the olive garden to try and cook something themself. And despite what you say Alton espouses exactly what you claim to extol - being more self sufficient in the kitchen. While some things are obviously foolish or silly sniping at a successful TV chef that inspires thousands upon thousands who, unlike you, can use some judgement and overlook or ignore poor suggestions like drill powered pepper grinders doesn't make sense. Instead of being jealous and negative why not ignore him or find the positive in his successes? Here is one success that Alton Brown has achieved: He inspired me to learn to cook. As a result, both my daughters learned to cook and as a direct result I teach a one week girl scout class on ow to cook. I teach local college kids how to cook (also in a one week class). I also teach kids at summer camp how to cook (two weeks a year). So, yeah, no. Alton Brown is not fucking my wife. He is a successful and inspirational TV cook. You are not in competition with him nor is he you. But no matter how good you can prepare food I'd give AB's restaurant a shot way before I gave yours a chance. Why? Even if you were the better chef? Easy, both of you cook to earn money. But AB does it while making the world a slightly better place (either by chance or design)","meta":{"section":"Cooking","utc":"1398887290"}} +{"text":"Yes sorry, I understood it as new to vegetarian cuisine, not new to cooking","meta":{"section":"Cooking","utc":1507644848}} +{"text":"There is no wrong way to make it. The beauty of Mapo tofu is that it's specific to the household. You make it to please your tastebuds. Same with Chinese tomato egg. I was born in HK and I've never made it with Sichuan peppercorns.","meta":{"section":"Cooking","utc":1494342797}} +{"text":"I've had some cast iron for a few years now and use them primarily for everything. You will love them!! Congratulations!","meta":{"section":"Cooking","utc":"1363405157"}} +{"text":"That's pretty much what I'll be doing: do the brine for moisture, then I'll add some sort of dry spice rub for flavor.","meta":{"section":"Cooking","utc":1475307146}} +{"text":"My family makes something like this but with a macadamia nut crust and fresh pears. http://www.foodjimoto.com/2011/12/guest-cook-kamryns-pear-delight.html?m=1","meta":{"section":"Cooking","utc":"1448135156"}} +{"text":"15% more browning is completely unnoticeable to anyone besides the most trained palates. If you don't want to use a grill pan then don't use one lol.","meta":{"section":"Cooking","utc":1514390256}} +{"text":"Try eating it next time u r hungry","meta":{"section":"Cooking","utc":1461310915}} +{"text":"Ooooo yeah! We\u2019ve got some beef I could make a beef pot pie. Thank you!!","meta":{"section":"Cooking","utc":1546481620}} +{"text":"Kroger Clicklist subbed in Rosemary when they were out of Black Pepper. I wasn\u2019t sure, but dang they were tasty. Aldi has a nice offbrand version too.","meta":{"section":"Cooking","utc":1519598498}} +{"text":"Moisture has to steam off the skin before can get nice and brown. Adding butter or oil will actually help it brown better. You want to achieve a Maillard reaction","meta":{"section":"Cooking","utc":1452294137}} +{"text":"A more serious answer. Yes, it's a non-stick. No I'm not worried about using it under the grill. A cast-iron pan would be preferable but it's only under the element for about a minute and I'm not a canary.","meta":{"section":"Cooking","utc":"1347655942"}} +{"text":"as a former mechanical engineering major turned cook and baker, I am all for this experiment.","meta":{"section":"Cooking","utc":"1344481823"}} +{"text":"Living on the edge. My partner's dad is notorious for not refrigerating anything. She grew up with her dad making, say, a baked pasta with chicken ... and because dad wouldn't think of putting the leftovers into the fridge before it cooled down, he'd let it cool on the counter after dinner. Then go about the night and forget about this chicken casserole dish until morning, and *then* it would go in the fridge. She survived childhood without any food borne illnesses.","meta":{"section":"Cooking","utc":1524502298}} +{"text":"Donuts. All the donuts.","meta":{"section":"Cooking","utc":1544720539}} +{"text":">keep them coming please! Always a next time! I know this is kind of a cliche (especially since Gordon Ramsay made it so popular), but pancetta, peas, and cheese is basically the holy trinity for pasta.","meta":{"section":"Cooking","utc":"1438841898"}} +{"text":"You just planned my weekend","meta":{"section":"Cooking","utc":"1447351564"}} +{"text":"I will definitely do that, thanks again! :)","meta":{"section":"Cooking","utc":1506202010}} +{"text":"yeah wtf","meta":{"section":"Cooking","utc":1522985441}} +{"text":"Check reviews and compare it against devices dedicated to milling. Some of them are in the same price range. I'm not familiar with kitchenaids mill, but got burned on the meat grinder attachment which doesn't do a great job. Not all attachments are created equal.","meta":{"section":"Cooking","utc":1557244821}} +{"text":"Yes people do. There's so many Facebook groups or Pinterest articles about it that people get one and just use it as a slow cooker.","meta":{"section":"Cooking","utc":1501009382}} +{"text":"SALT","meta":{"section":"Cooking","utc":1506758445}} +{"text":"No way that's dope","meta":{"section":"Cooking","utc":1543386995}} +{"text":"This is just not true. Wal Mart also opens stores in incredibly poor areas and creates jobs for those people, so what statistics are you skewing to make this statement? Reddit monkeys just don't think things through all the way.","meta":{"section":"Cooking","utc":"1342396458"}} +{"text":"I'm glad I wasn't the only one. I was feeling okay about it until I got to peanut butter and jelly.","meta":{"section":"Cooking","utc":1530937891}} +{"text":"> Have you watched him on television? He doesn't cook and he is rude and abrasive. Are you confusing Guy Fieri with Gordon Ramsay?","meta":{"section":"Cooking","utc":1560738237}} +{"text":"It's a zero added sugar challenge but unfortunately I'm not allowed potatoes. Thank you for the suggestions and I apologise for not being more specific.","meta":{"section":"Cooking","utc":"1402868769"}} +{"text":"To fix this: boil some white vinegar, rinse, repeat as necessary. Usually 1-2 boils is enough to make it like new again.","meta":{"section":"Cooking","utc":1479237851}} +{"text":"That\u2019s a good thing. More jello=more collagen","meta":{"section":"Cooking","utc":1532557541}} +{"text":"French Toast IS stale bread. In French, guess what? They don't call it \"French Toast\" They call it \"pain perdu\". That translates as \"lost bread\". I.e. yesterday's bread that is too dry to do anything else with. It might even be hard. They dip it in milk. Or, to make a cheap weekday dessert, they dip it in red wine, fry it up in butter, and sprinkle sugar on it.","meta":{"section":"Cooking","utc":"1409965903"}} +{"text":"Smoked Paprika elevates so many things! Fish, Chili, Mac & Cheese... Love Smoked Paprika.","meta":{"section":"Cooking","utc":1526594299}} +{"text":"I\u2019d definitely take it to your local Knife store. In Toronto we have Japanese knife stores that sell and specialize in the repair/maintenance of these knives. Hopefully there\u2019s one around your area that can help. Cheers.","meta":{"section":"Cooking","utc":1545016706}} +{"text":"Sometimes I don't want things to have that floral flavor, but that's the only time its 'wrong'.","meta":{"section":"Cooking","utc":1552014809}} +{"text":"this guy knows his way around an avocado","meta":{"section":"Cooking","utc":"1360372889"}} +{"text":"My girl always Throws the food in the pan before the oil even gets hot.triggers me .like wtf? Shits just soaking in oil not even frying or cooking the food at all whats the point? Wait 60 fucking seconds lol love you babe","meta":{"section":"Cooking","utc":1546329847}} +{"text":"Easy to just make, yes. Hard to make Awesome. I've tried a half dozen times but it never comes close to my favorite brand or restaurant.","meta":{"section":"Cooking","utc":"1385839452"}} +{"text":"Slightly off topic, but I'm curious. I've always wondered about chefs applying for these shows, at some point during the selection process does anyone actually taste the food? I mean, technically, people can make food look nice and say what they want on a video, but...you can't show taste on a video. Just before a contestant is chosen, does someone do a taste test? :)","meta":{"section":"Cooking","utc":1490801231}} +{"text":"After seeing pretzles made on Reddit not long ago, I figured I would try it. I found a long vetsion recipe and a 30 minute one. I made both versions to see the difference. It is worth the extta time doing it the long way. Huge difference! Just letting you know if you are ever curious about the 30 minute recipe floating around. Your pretzles look amazing btw :)","meta":{"section":"Cooking","utc":"1368429695"}} +{"text":"Holy shit, are you me? I never measure anything...unless I'm baking that is, then the measuring spoons and cups get dusted off and used religiously. It's nice to see that there are some other people who cook by taste in r/cooking; I often get the sense that everyone in here measures their ingredients down to a 1/16th of a tsp and places each in their own individual ramekin as they've been taught to always use mise even for the simplest of dishes.","meta":{"section":"Cooking","utc":"1360614972"}} +{"text":"I just eat normal stuff and don\u2019t heat it up. This week I\u2019ve had butternut squash, chicken and veg then today I had salmon burgers. Maybe I\u2019m weird but I like cold food / leftovers","meta":{"section":"Cooking","utc":1537649303}} +{"text":"Flat side or spikey side for schnitzel?","meta":{"section":"Cooking","utc":1495144958}} +{"text":"Yeah. We\u2019re gonna have to have a sit down talk if my SO ever served that to me.","meta":{"section":"Cooking","utc":1528689877}} +{"text":"Make sure you have a thermometer in your oil and you can be sure that you never overfill it. It's really the number 1 rule of home frying to make sure you never put too much in. Those commercial fryers are huge and are deep and wide enough to not drop their temperature too low when you dump a few pounds of fries in, but any home set up won't have the same store of heat. As the other responders are saying there are a few different ways to cook fries. Many people prefer fries that have been double fried. They have a crispier texture, especially on the outside. Like I said I'm all about those boardwalknstyle fries though. Play around and have fun though, and with a frying thermometer you can't go wrong!","meta":{"section":"Cooking","utc":1550074214}} +{"text":"A local custard shop that also makes sorbets makes a delicious strawberry-balsamic sorbet.","meta":{"section":"Cooking","utc":"1412610650"}} +{"text":"Do you have a comparison to a manual pressure cooker? Thanks for your honest review!","meta":{"section":"Cooking","utc":1500993087}} +{"text":"I like lumpy mashed potatoes. :/","meta":{"section":"Cooking","utc":"1327424823"}} +{"text":"Maybe it's not propane then? They just call it \"gaz\". Maybe it's canned natural gas. Not an energy expert. Thing makes my food hot for 6 months at a time. That's all I know.","meta":{"section":"Cooking","utc":1452608073}} +{"text":"I second this. Not just for the sake that you may not like it, but because I honestly learned way more at my kitchen jobs than I did in school. Not that I didn't learn anything in school, it's just that nothing compares to on the job experience. I also started cooking fairly young, and watched food shows/read blogs and books, so school was fairly repetitive for me. The main reason you'd want to go to culinary school is for the business/restaurant management side of it. But owning a restaurant is way different than most people would expect, so getting an industry job first will also show you what that would be like and whether not it's for you. But, the best of luck to you! This may not be the perfect poached egg, but you're already aware of techniques and tricks most people aren't, and you are open to advice and critiques, so you're way ahead of the pack already. :)","meta":{"section":"Cooking","utc":"1390023892"}} +{"text":"It looks kind of like the soy protein you can add liquid to and then be used similar to ground beef. Use it to make veggie tacos or in a pasta sauce.","meta":{"section":"Cooking","utc":1450039961}} +{"text":"Foodgawker!","meta":{"section":"Cooking","utc":"1374021917"}} +{"text":"In addition to everything that's already been said, consider changing your pan to a ceramic coated one. I find that, for at least my style of cooking, I require far less fat / oil when using my ceramics.","meta":{"section":"Cooking","utc":"1425166138"}} +{"text":"Did it spray chicken stock on the ceiling?","meta":{"section":"Cooking","utc":"1425572902"}} +{"text":"People are defensive about the spread of misinformation about MSG. Rightly so, considering how safe it is in actuality. When you say \"it gives me diarrhoea\", perhaps people are taking that as \"it gives people diarrhoea\". I bet if you mentioned your allergy in the original post you would not have been downvoted.","meta":{"section":"Cooking","utc":"1438357712"}} +{"text":"We have lived vegetarian, pescatarian and vegan over the years. It teaches you a lot about food, wich is good. However, I enjoy as many species a day as possible now that I no longer have teen daughters in residence, LOL.","meta":{"section":"Cooking","utc":"1427852420"}} +{"text":"What is the brand?","meta":{"section":"Cooking","utc":1455036963}} +{"text":"However, the chicken has orders of magnitude more bacteria than those surfaces will. And washing will get rid of (and spread) some fraction of the bacteria. Washing your chicken will wash off a lot of bacteria and spread a lot of bacteria, but you're still left with a ton of bacteria on the chicken. Functionally speaking, you haven't really done much. Plus, you're cooking it, anyways. You don't need to cook it for much longer to achieve the same level of bacteria reduction *without* spreading salmonella all over your kitchen. On the other hand, your cutting board started out with a few bacteria. Washing it off doesn't really spread much bacteria around but it will reduce the amount of bacteria on the board to safe levels. And you're presumably not baking your wooden cutting board until it reaches an internal temp of 165.","meta":{"section":"Cooking","utc":1464644320}} +{"text":"Rehydrate whole dried chilli's and extract a paste to take it to the next level. Think Bayless has a chili recipe this way","meta":{"section":"Cooking","utc":1548447955}} +{"text":"You could make a sauce with them and some tomatillos. Throw some fresh coriander in there too. Oh and some garlic. Also you could make some spicy food. Jerk chicken (not scotch bonnets but it will be pretty good still), curry, salsa, or some Asian stuff.","meta":{"section":"Cooking","utc":1467932204}} +{"text":"got a stirfry recipie?","meta":{"section":"Cooking","utc":1562634719}} +{"text":"Most brown discoloration you get from cooking on a stainless steel pan is called fond and you can deglaze it with some liquid and make a tasty pan sauce. You might end up with some polymerized oil that doesn't come off easily with dish soap and sponge. That can be cleaned off with something like barkeepers friend or just simple abrasion with scouring pads or steel wool if the stain is very stubborn. There is always a risk of fire when you at trying to get a pan smoking hot. Even if you are heating the pan without a flame, it can catch fire when you get your oil hotter than it's autoignition temperature. It is not a reason not to use stainless steel, it just means that you have to be more careful. Cast iron is like a freight train, it takes a lot of heat energy to move its temperature up or down compared to stainless steel, you have a smaller margin of error when controlling your temps. You usually don't want a lot of smoke when cooking a steak, you want to keep the pan below the cooking oil's smoke point. The beef fat will smoke because it's smoke point is much lower than regular cooking oil.","meta":{"section":"Cooking","utc":1559009311}} +{"text":"If your dishes are moving then you aren't loading the dishwasher correctly. Not that dishwashers aren't bad for knives but it's more the detergents and hour long running time at high heat compared to 15 seconds under a tap and a brush.","meta":{"section":"Cooking","utc":1483669537}} +{"text":"From the UK as well so I do chips. My recipe is peel and chop potatoes into chip shapes. Put in a bowl of cold water for 10 minutes. Drain and thoroughly dry. Fry at 160c for a few minutes until soft but not brown. Drain on a kitchen towel. Increase heat of fryer to 180c. Return chips for another few minutes until brown and crisp. Drain chips and transfer to a serving bowl. Sprinkle with coarse sea salt and serve.","meta":{"section":"Cooking","utc":1541072887}} +{"text":"It\u2019s not traditional but it really kicks tuna poke up a notch!","meta":{"section":"Cooking","utc":1537420593}} +{"text":"Crack slaw is very good. If you like crack slaw, try laarb. You can leave out the noodles if you're not eating carbs, and scoop and eat with romaine leaves. Very good.","meta":{"section":"Cooking","utc":1538228196}} +{"text":"Hollandaise sauce is a good excuse to use lemons. Lemon butter brushed on grilled chicken is also excellent, and garlic lemon aioli is amazing for a lot of things, grilled artichokes being my personal favorite.","meta":{"section":"Cooking","utc":1510687852}} +{"text":"Sounds cool, but what do you do with it?","meta":{"section":"Cooking","utc":"1421025237"}} +{"text":"This chart isn't about what you catch yourself. This chart is about commercially farmed/caught fish that you purchase from retailers or eat in restaurants.","meta":{"section":"Cooking","utc":"1403822208"}} +{"text":"Montreal bagel with vegemite and seeni sambol (Sri lankan caramelized onion relish)","meta":{"section":"Cooking","utc":1539184154}} +{"text":"Put it in the freezer for 45 minutes, and then sear it like you normally would, the inside being frozen will keep it from overcooking while you get a good sear on the outside. 1/4\" inch thick is tough, but it's the only chance you have at not overcooking the inside.","meta":{"section":"Cooking","utc":1559922457}} +{"text":"Th way I see it, the more people know how to cook, the better we all be. I happily share my recipes with anyone that asks/listen","meta":{"section":"Cooking","utc":1563383803}} +{"text":"I feel like it's one of those things you could definitely find at a diner anywhere in the US, but maybe I'm wrong about that, though.","meta":{"section":"Cooking","utc":1534717461}} +{"text":"It's supposed to be like that. It's just milk curdled by an acid. You can easily make your own also, by adding vinegar or lemon juice to whole milk. Many youtube videos show how.","meta":{"section":"Cooking","utc":1543393675}} +{"text":"Sure it will, it'll make the soup taste buttery on top of the chicken flavors. Miso ramen gets butter as a topping in Hokkaido, it's good.","meta":{"section":"Cooking","utc":1509648921}} +{"text":"http://www.harborfreight.com/5-inch-random-orbital-palm-sander-93431.html Something like this, but gentler (don't want to scratch the granite) and automated so it doesn't just fly off the counter","meta":{"section":"Cooking","utc":"1371954218"}} +{"text":"Keep your thumb behind your index finger!","meta":{"section":"Cooking","utc":1456867053}} +{"text":"And they reheat super well. It's my go-to breakfast meal prep.","meta":{"section":"Cooking","utc":1474936824}} +{"text":"I have an instant pot which says it can function as a steamer though I have never used it for that before.","meta":{"section":"Cooking","utc":1516288590}} +{"text":"No, it actually has holes on the cover. Edit: well, it IS in the fridge so cooling down is not the solution to my and many people's problem. The best thing I could do so far is eat when make.","meta":{"section":"Cooking","utc":"1400878990"}} +{"text":"> cook it longer than the 1.5 hrs she suggest. You must have misread, I said 2-3 hours?","meta":{"section":"Cooking","utc":"1390492598"}} +{"text":"I hated seafood when I was a kid so, when I was about 6, my mom made the family panko-crusted fried halibut cheeks for dinner. She told me they were chicken nuggets. My older brother, who loves seafood, told her it was the worst chicken he had ever had. I loved it. I don't know if this will help you out, but good luck! (You probably shouldn't tell her it's chicken though :D)","meta":{"section":"Cooking","utc":"1413793694"}} +{"text":"I generally make bolognese but from my questioning I think she is leaning towards a herby marinara.","meta":{"section":"Cooking","utc":1551377521}} +{"text":"I've heard the bottle in the store have a lot more acid to keep it fresh I think vinegar","meta":{"section":"Cooking","utc":1473381950}} +{"text":"I would go plastic. Wood warps and you can't put them in the dishwasher. I wouldn't use wood with proteins as it's very porous and will trap bacteria. Any restaurant supply shop will have a ton of different plastic cutting boards for you to choose from at a relatively inexpensive price. Nothing wrong with a wooden board, but I would only use it with veggies and wash and dry by hand. This is only my personal opinion.","meta":{"section":"Cooking","utc":1462857771}} +{"text":"Haha yep yep. I could bake this fish, or I could \u201cconfit\u201d it in oil... or I could make cinnamon sticks, cheesy bread, empanadas, butter mochi... I have to actively make sure I have healthy things that are easier than the not healthy things","meta":{"section":"Cooking","utc":1549477446}} +{"text":"> bun oc","meta":{"section":"Cooking","utc":"1392100466"}} +{"text":"On a rack in the oven., dry roasted @ 350. Rubbed and seasoned like you did.. Take out of the oven when the thermometer reaches 135.. Let it rest for 15-20 minutes as the temp will climb to 140.. Slice thin across the grain and serve.","meta":{"section":"Cooking","utc":"1416260379"}} +{"text":"I love to make confit duck ravioli. They tastes amazing, seem really impressive and the filling is actually incredibly easy, if time consuming, to make. You'll need four duck legs (with thighs). Salt them (30g coarse salt sound vaguely familiar to me but I usually eyeball it) and season with thyme, juniper berries and black pepper and leave in the fridge overnight. In the morning clean the salt off (some people wash the meat, I never do because Raymond Blanc says not to). Put in a casserole dish or similar and cover with duck or goose fat and cook in the oven on a very low heat for about 4 hours. Shred the meat and let it cool before adding 1-2tbsp of chestnut puree, 2 tbsp chopped chives and enough heavy cream to bimd it all together. Taste and adjust according to your preference. If it's too salty add more cream. This also freezes really well and can be used to made duck bon bons by rolling the mix into balls, refrigerating to firm them up, then breadcrumbing and deep frying.","meta":{"section":"Cooking","utc":1564444644}} +{"text":"I would consider it if we didn't buy a house less than 2 weeks ago and I wasn't pregnant with his child. Kidding. Sort of.","meta":{"section":"Cooking","utc":"1444721629"}} +{"text":"Lime not lemon, sorry.","meta":{"section":"Cooking","utc":"1382363565"}} +{"text":"Yeah that","meta":{"section":"Cooking","utc":1495371469}} +{"text":"Post Malone and his crew ate at my work about a month back, ordered a $12k bottle of red and mixed it with Coke. At least he gave a huge tip.","meta":{"section":"Cooking","utc":1560356995}} +{"text":"When people have a way of doing something and they insist that that is *the* way and everything else is some variation. I know a guy who insists lasagna is made with cottage cheese filling and topped with cheddar and swiss. Ricotta based filling is a weird variation. Make your food however you want but you can't just sit here and shit on everyone else for being weird because they aren't used to your version.","meta":{"section":"Cooking","utc":1546646109}} +{"text":"Flour, Water, Salt, Yeast does this if you are interested in bread. Their recipes are presented in a table and includes baker's percentages, like this.","meta":{"section":"Cooking","utc":1498770965}} +{"text":"Using powder sugar for frying food instead of flour. Mmm sweet sweet chicken!","meta":{"section":"Cooking","utc":1546298793}} +{"text":"I'd say don't get nervous, they might treat you like an idiot if they don't want to do something right there, but they will do it if you ask nicely, and might help you find what exactly you want. I saw this one butcher at kroger be kind of a dick to a woman at the counter when she said she asked for what kind of meat to use as a bolognese, maybe he just didn't know, but I told him \"I think she wants to slow cook a roast or some short rib to make bolognase sauce.\"","meta":{"section":"Cooking","utc":1487612897}} +{"text":"Just cook them down in a little butter with some soy sauce. Cook them till the water pretty much evaporates from the pan.","meta":{"section":"Cooking","utc":"1416857876"}} +{"text":"r/boneappletea","meta":{"section":"Cooking","utc":1557801845}} +{"text":"omg these are huge :) I hadn't heard of them i hope they have some at the stores over here.","meta":{"section":"Cooking","utc":1466781478}} +{"text":"Well... thats exactly why i dont cook... its impossible to know if what you did is good. The only way for me to know if its cook or not is to compare it to a correctly cooked one, which I don't know what it look like. My lack of experience make it impossible for me to learn if I have to base everything on look. Brown is really vague, 30 second after i started to cook them, there was a brown mark... Is it what you talked about?? If yes, my sausage must be terribly overcooked by now.","meta":{"section":"Cooking","utc":"1348355876"}} +{"text":"It seems like it\u2019s always about convincing people how perfect their lives are. Waking up to a beautifully sunny morning and my perfect family, went into the beautiful backyard, picked organic fruit while our perfect golden retriever chased butterflies...OMG WE GET IT. YOU\u2019RE PERFECT.","meta":{"section":"Cooking","utc":1506893898}} +{"text":"Blend the frozen fruit and use them in alcoholic smoothies or as a mixer for drinks. They'll add alcohol, fruitiness, and act as ice.","meta":{"section":"Cooking","utc":1453908721}} +{"text":"Yeah, they're not my favorite. I have a hard time eating dishes composed of lots of ingredients (casseroles, sauces, salads like macaroni/potato, etc.) that were made by someone else because you never really know what's in them. There's nothing quite as uniquely horrifying as biting into your coworker's potato salad to find out she uses Great-Aunt Gladys's recipe that has pineapple in it.","meta":{"section":"Cooking","utc":1550175112}} +{"text":"Key lime pie with lemonade bruh","meta":{"section":"Cooking","utc":"1432962591"}} +{"text":"A basic dipping sauce is just soy and vinegar with a little bit of sesame oil. To make it even better use Chinese Black Vinegar. And even better still would be to make some hot oil like Mike Chen does - https://youtu.be/RayiXikKsC0","meta":{"section":"Cooking","utc":1527336595}} +{"text":"Here is the menu for the official event. https://www.finedininglovers.com/blog/news-trends/oscars-food-2017/","meta":{"section":"Cooking","utc":1488042157}} +{"text":"I\u2019m not sure. I think it works on salmon because it has a fairly assertive flavor profile - that might not translate to a white fish. You can always try it!","meta":{"section":"Cooking","utc":1538951254}} +{"text":"I'll be trying this tomorrow I'm pretty sure","meta":{"section":"Cooking","utc":"1407811635"}} +{"text":"Depends on what you're cooking. tFal makes a solid nonstick pan for eggs and somewhat lower temp cooking. A cast iron, stainless, or carbon steel pans are ideal for much higher heat cooking. I like stainless for sauces and cast iron or carbon steel for searing meats. They go up to really high heat, can go in the broiler and oven, in a grill, etc. they take a small amount of maintainence but a nonstick for eggs and a cast iron or carbon steel pan should fit your needs.","meta":{"section":"Cooking","utc":1545765831}} +{"text":"sounds like you've basically been making congee with the rice, might want to check out a real recipe for it.","meta":{"section":"Cooking","utc":1536792431}} +{"text":"No it's not. The point of searing is to get a delicious flavour and texture, it doesn't hold moisture in at all.","meta":{"section":"Cooking","utc":1471008164}} +{"text":"nice","meta":{"section":"Cooking","utc":1495325501}} +{"text":"Reverse sear will never not work imo. And of course J Kenji Lopez Alt has a fool proof version https://youtu.be/KCHpiHmOXyU","meta":{"section":"Cooking","utc":1548121706}} +{"text":"1. You don\u2019t need anything other than flour and water to make a sourdough starter. 2. Yeast is everywhere. But the notion of \u201cwild\u201d yeast starter is really over exaggerated. Because yeast is everywhere, it\u2019s on wheat as it grows. When the wheat is milled into flour, the yeast is still on it. When you mix that flour with water, the yeast has the water that is required for all living organisms. 3. The yeast that grows on wheat is the yeast most suited for bread. Yeast is a living organisms that comes in many form. The yeast on grapes isn\u2019t the yeast that\u2019s good for bread. Neither is the yeast for yogurt. Neither is the yeast for beer. This is the reason why bakers create sourdough starter using just flour and water. We want the yeast that is most adapted to wheat in nature. This site has a very tutorial on creating a stater. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/","meta":{"section":"Cooking","utc":1535124082}} +{"text":"My cast-iron skillet is at least 40 years old but it NEVER needs seasoning, and I cook acidic foods in it all the time with no trouble at all. Is it simply that well seasoned that the acids don't make a difference?","meta":{"section":"Cooking","utc":"1327796645"}} +{"text":"Did the bread have a hint of chocolate when you used the chocolate or did it taste just as it did with regular milk","meta":{"section":"Cooking","utc":1496110688}} +{"text":"Hawaii loco moco!!!","meta":{"section":"Cooking","utc":1563834741}} +{"text":"your problem is going to be in the baking soda reaction. This is what gives the cake the air that makes it light and fluffy. by letting the batter sit for that long all of that baking soda/powder will complete the reaction and the the co2 will escape out of the liquid batter before you can bake that part. Your options are 1) make the batter, but leave out the baking power, separate into bowls, then add the baking powder to the batch that is going into the oven. 2) bake the whole thing, and freeze half the finished goods EDIT ; and dont forget - you have raw egg in the liquid batter. that could be a hazzard if left too long.","meta":{"section":"Cooking","utc":1531149234}} +{"text":"If you buy mixes of oatmeal that ask for milk add your favourite milkshake mix to it. You will get funky colors but it will be tasty.","meta":{"section":"Cooking","utc":1529854413}} +{"text":"By any chance do you have a recipe? Waiting 15 hours for the dough to proof is a pain in the ass, so if there's a quicker one, I'd love to try it.","meta":{"section":"Cooking","utc":"1408044785"}} +{"text":"Jeff Smith's italian gravy. Neck bones are a must","meta":{"section":"Cooking","utc":"1398800486"}} +{"text":"I ALWAYS make my chicken bone broth with near exclusively feet! .. I literally scarred myself w it because it was so full of gelatin. I swirled the pot of top/bottom of the cooled broth puck (was gonna strain it further) and there was so much gelatin that when in the 75 degree room, it gelled on my face and kept burning me til I gingerly splashed it off. Kinda upset I was that much of a moron LOL","meta":{"section":"Cooking","utc":1555955357}} +{"text":"I have to assume the insert. Putting the whole thing on a burner at all would be really weird","meta":{"section":"Cooking","utc":1515116203}} +{"text":"I have 6. All pretty much the same. I got fed up of running out of clean ones so bought a few.","meta":{"section":"Cooking","utc":"1447024115"}} +{"text":"I just made stir fry with chickpeas. The chickpeas give it a super peanutty flavor that would work very well in a pad Thai! https://www.shelikesfood.com/30-minute-sesame-ginger-noodles-with-vegetables/","meta":{"section":"Cooking","utc":1538723276}} +{"text":"Next time try using an egg-wash for your crust to give it that beautiful golden crust.","meta":{"section":"Cooking","utc":"1385195841"}} +{"text":"Lard is a good alternative to vegetable shortening. Use 1/2 lard for texture and 1/2 butter for flavor. Most amazing combo ever.","meta":{"section":"Cooking","utc":1469581432}} +{"text":"The Jacques Pepin series on how to cook eggs. The man is a humble master.","meta":{"section":"Cooking","utc":1505469920}} +{"text":"Make sure the turkey is thawed and this. Put the turkey in while it's empty and fill with water till the water goes over the turkey. Take the turkey out and note where the water line is afterwards. That's how much pull you want. A lot of fires start because people put in too much pull to begin with, then drop the turkey in and the oil overflows onto the flame. Honestly, these things are too dangerous for the benefit imo.","meta":{"section":"Cooking","utc":"1448374135"}} +{"text":"Do you have any thoughts on using the pre-made package of fenzhengrou rice powder from the supermarket? This is the brand that I can find in my supermarket. https://tomatointribeca.wordpress.com/tag/zheng-rou-fen/","meta":{"section":"Cooking","utc":1539700360}} +{"text":"Chef here, i disagree. Make the sauce first then the scallops, they need a lot less resting time then the sauce takes, you can make the sauce first, do the scallops then rest and plate. The scallops are the stars and theres No reason to risk luke warm scallops to deglaze the Pan, hell its even gonna mess up the color of the sauce a little.","meta":{"section":"Cooking","utc":1558622364}} +{"text":"Black olives. Taste like the devils toenail clippings.","meta":{"section":"Cooking","utc":1554163210}} +{"text":"I would blister the tomatoes under a broiler, or stick them on a hot pan for a few minutes (garlic first, 30 sec, no browning, then add tomatoes). Don't cook them fully -- maybe a bit more than \"half-way\". Then, smash em up a bit, toss with pasta, add the cheese. Raw tomatoes here are ok I guess, but by cooking them a bit and then piercing/smashing them up, you'll get a delicious, thin, warm, tomato sauce coating the pasta. But truthfully I'd suggest this is because I was never one for just plain, unsauced pasta... not since I was 3 years old, anyway. Too bland.","meta":{"section":"Cooking","utc":"1428207044"}} +{"text":"[This video] ( https://youtu.be/anwy2MPT5RE) has some suggestions, hope it helps.","meta":{"section":"Cooking","utc":1488340879}} +{"text":"Good ideas here - you could also use a couple to make some mayonnaise...","meta":{"section":"Cooking","utc":"1325613106"}} +{"text":"Just made it tonight, roasted butternut squash soup. Lots of shallot and garlic, little bit of nutmeg and Mable syrup.","meta":{"section":"Cooking","utc":1507443597}} +{"text":"Glazed Carrots with Maple Syrup. I mentioned this on a different thread recently. This dish is always a hit, it's super easy, comes together pretty fast, looks beautiful and tastes amazing. I also recommend adding a few parsnips in as well - they add a nice little bite to the dish and some great color contrast.","meta":{"section":"Cooking","utc":1538753495}} +{"text":"Get a job in a restaraunt.","meta":{"section":"Cooking","utc":"1427567202"}} +{"text":"The best memories of my nana were all in the kitchen. I inherited her recipe box, it\u2019s a treasure! Sadly though, all my favorites were missing from the box. I realized that she - just like me now - had those recipes stored in her head and made them so often she never actually wrote them down. I\u2019m going to make it a point to write down my stepkid\u2019s favorites so they can cook them later, if they want to. Oh and on the cookware! I have been picking up 1 piece of Calphalon at a time from Home Goods / TJMaxx / Marshall\u2019s. They were discounted, and it was easier to buy one piece at a time vs. splurging on the entire thing. But I have to say, they still take a beating and the non-stick is already coming off. Glad I didn\u2019t pay full price.","meta":{"section":"Cooking","utc":1533393178}} +{"text":"That was unexpectedly erotic.","meta":{"section":"Cooking","utc":"1430819854"}} +{"text":"Baking science lol","meta":{"section":"Cooking","utc":1562929126}} +{"text":"You forgot the mice.","meta":{"section":"Cooking","utc":"1376982426"}} +{"text":"Sounds like you might enjoy r/smoking","meta":{"section":"Cooking","utc":1552145769}} +{"text":"Add 1/2 cup warmed or even hot liquid (water, veg or other pork stock) to the hot glass pan, and hit it with a metal whisk to get everything off. Pour the resulting liquid into a pan and make your sauce from there. Cold liquid into a glass or even some types of ceramic bakeware that\u2019s hot risks thermal shock, and modern Pyrex or glass cookware is soda-line glass which isn\u2019t very resistant to they kind of abuse. The older stuff (think Grandma\u2019s) was borosilicate glass, more probe to impact breakage than thermal shock.","meta":{"section":"Cooking","utc":1548717808}} +{"text":"It would be more Irish to have gammon rather than corned beef. Champ and cabbage would be good accompaniments.","meta":{"section":"Cooking","utc":"1393703965"}} +{"text":"You're seeing the magic of efficiency. If you buy the uncooked bird, you can make it exactly the way you want, so that's your incentive. If a bird is about to pass its sell-by date, guess what? It's going in the rotisserie. If it doesn't sell on the rotisserie stand, guess what? It's going in the chicken salad. The same process applies to produce. Ugly (e.g., bruised) fruits and vegetables have their defects removed, and are then chopped up and sold as pre-cut, or go into the dishes at the deli counter.","meta":{"section":"Cooking","utc":1546132562}} +{"text":"Drugs. There's a loooooooooot of substance abuse in professional kitchens to deal with the stress. &#x200B; EDIT: Not recommending that you do drugs; more answering the question of how others deal with it.","meta":{"section":"Cooking","utc":1554608634}} +{"text":"Steak","meta":{"section":"Cooking","utc":1499143534}} +{"text":"Whisper the word \"soap\" to it while looking in the general direction of a bottle of soap","meta":{"section":"Cooking","utc":"1444057559"}} +{"text":"Autopricing software that has detected that that is the only one currently offered for sale, and which has gone nuts with the price in response to that. Usually, anyway.","meta":{"section":"Cooking","utc":"1420323805"}} +{"text":"I'd just ask them if they can chop it down to X pounds. Or buy one, cut in half, freeze for later. Got a costco near you? You can find good/cheap meat there. Another option (if you have space) would be to find a butcher and get one of their meat packs.","meta":{"section":"Cooking","utc":"1389134060"}} +{"text":"We do something similar at Thanksgiving but a bit lighter- and I'm also in Michigan. We do dried cherries, a mixture of lettuces and spinach, an apple cider vinegarette, goat cheese, and toasted walnuts. It's always a hit so I'd go ahead and go for it!","meta":{"section":"Cooking","utc":"1413587738"}} +{"text":"Gasket is unnecessary. I've been without for almost a year. No effect.","meta":{"section":"Cooking","utc":"1378518778"}} +{"text":"Are you saying you should replace the seafood with hotdogs?","meta":{"section":"Cooking","utc":1459639952}} +{"text":"I basically never devein shrimp.","meta":{"section":"Cooking","utc":1546272426}} +{"text":"It would certainly be convenient, but I was hoping to get a little creative with it. thanks for the suggestion though!","meta":{"section":"Cooking","utc":1474300538}} +{"text":"Go with a theme with the same items and have spices on hand. Chicken thighs are one of my fave. I don\u2019t think everybody needs to use exotic hard to find ingredients or prepare impossibly convoluted recipes to have an interesting meal. Italian: pollo alla cacciatora. Carrots, celery, onion and a can of peeled tomatoes. Asian: same cooking, lil soy sauce, garlic, ginger. Serve with white rice. Cheap cheap. Indian style: same as cacciatora but no carrots or celery. Some yogurt and curry spice Mexican: mole, same cooking but with some premade mole. Serve with beans and Mexican rice (also easy)","meta":{"section":"Cooking","utc":1560354890}} +{"text":"You are basically cooking them all the way through to where the inside is soft, and then the second fry helps give it a crispy outside.","meta":{"section":"Cooking","utc":"1405638265"}} +{"text":"I'm not a huge fan of bourbon, but I do like it mixed in with a creme anglaise and poured over anything chocolatey. It's good on bread pudding too.","meta":{"section":"Cooking","utc":1521489106}} +{"text":"the hand you use to hold your knife shouldn't be wet slimy or oily while you're using it regardless of your handle, that's the best way to slip and cut yourself. It takes 10 seconds to wash your hands and dry them.","meta":{"section":"Cooking","utc":1487846109}} +{"text":"Calphalon's 10inch Tri-Ply stainless pan is always at Macy's. If you can get it on sale or with a coupon, it should be around 30 bucks. The pan is awesome if you're a stainless steel fan - even heat distribution, extremely efficient heat conduction (you will never have to cook on high heat with this thing if you pre-heat properly), thick all around (not just on the bottom), stainless steel handle (withstands the oven) that stays cool during stovetop use. The only issue with it is that the steel used tends to get black stuff baked into it - almost like a cast iron seasoning. It's really weird. However, it can be removed with Barkeeper's Friend (about $2 at any grocery store cleaning section or Home Depot) or just a bit of work with a steel wool. Or, you can just ignore it since it won't come off. I also tend to think that carbonized pans are a badge of honor, a sign of meals prepared, so it doesn't bother me at all. The only issue is that 10inch might be too small if you're cooking for a family. EDIT: after reading some replies on here, this will probably be one of the more expensive ways to go. I agree with perrycox - IKEA is pretty awesome. Aluminum - eh. AFAIK all hard-anodized (black) aluminum pans are nonstick, which is not what you're looking for. Bare aluminum is used by restaurants, and I've made cheese sauce in a bare aluminum pot before. The pros of it are that it's light, absurdly cheap, a top-notch conductor, and obviously tough enough for commercial duty. You treat it just like stainless steel. The cons are reports that it can interact with acidic food, although I wonder if the Aluminum Oxide coating (naturally forms in a microscopic, air-tight layer when truly bare aluminum is exposed to air) would protect the pan from acid. That would mean that you should avoid using metal utensils in an aluminum pan... but this is all guesswork. I've never used it at home. I would go ahead and not worry about the Alzheimer's thing simply because so many restaurants use them. More aluminum info: http://forums.egullet.org/index.php?/topic/124877-the-naked-truth-about-bare-aluminum-cookware/","meta":{"section":"Cooking","utc":"1325877194"}} +{"text":"I can easily reuse leaves for at least three times and still get flavour, maybe if I infuse just once I'd still be able to make something edible with the leaves?","meta":{"section":"Cooking","utc":1511714611}} +{"text":"\"mexican\" lasagna. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm","meta":{"section":"Cooking","utc":"1381422459"}} +{"text":"No one has seemed to mention that you should only be using the hulls, not the actual seed like peppercorns inside.","meta":{"section":"Cooking","utc":1472138753}} +{"text":"oops. Fixed above. Keep in mind I did basically nothing custom, though I was planning to once I felt it wasn't enough.","meta":{"section":"Cooking","utc":"1338945591"}} +{"text":"Pre shredded cheese is covered in cellulose powder and potato starch as anti-caking agents. It definitely affects the flavor over time.","meta":{"section":"Cooking","utc":"1437660616"}} +{"text":"Montana: Bison burger or Wagyu burger with pepper jack, sides of parmesan fries.","meta":{"section":"Cooking","utc":1563816456}} +{"text":"Either fermented chilli paste (gochujang) or fermented soybean paste (doenjang) or a mix of them with other things such as sesame oil (Google for bibimbap sauce).","meta":{"section":"Cooking","utc":1511923405}} +{"text":"I love peri-peri sauce! I'd almost forgotten. Now I have to go find some...","meta":{"section":"Cooking","utc":"1416450247"}} +{"text":"Ack. Not that. Try using a vinegar/water solution - similar to decalcifying (descaling) a coffee maker. Those white spots look like mineral deposits and the underlying coating seems intact. They behave (scratch off with nail, disappear when wet) like mineral deposits. I camped quite a bit. The water used to wash at campsites was always very mineral rich (hard) and I suspect that the nonstick coating influenced how it eventually dried into small clumps like that. Try the vinegar/water solution.","meta":{"section":"Cooking","utc":"1420051737"}} +{"text":"Love cooking and fishing, this was awesome, subbed, thanks!","meta":{"section":"Cooking","utc":1515828489}} +{"text":"Culinary artistry, flavor bible and the improvisational chef","meta":{"section":"Cooking","utc":"1378595553"}} +{"text":"I have both. I use the vacuum sealer almost daily for something. I use the sous vide cooker about once every few months. Cooking sous vide you\u2019re likely going to want to open the meat, season it, and reseal before cooking. Also many times meat sold in a vacuum sealed bag will have a \u2018diaper\u2019 or other internal packaging for juice management.","meta":{"section":"Cooking","utc":1540768864}} +{"text":"E Professor, Does food make you happy? Do you stop and pick out mentally the different spices and how they work with each other? I think that is one of the things thaat really delights me about food. I am not into the Foam and Smoke martini type things but the really basic local spices of each nationally that I really have fun with.","meta":{"section":"Cooking","utc":1563433040}} +{"text":"I make shredded chicken tacos and they come out SO GOOD. - Pack of 3 chicken breasts - This taco seasoning mix: http://m.allrecipes.com/recipe/46653/taco-seasoning-i/?page=0 - 16oz salsa from a local Mexican restaurant - Cream of mushroom soup - Chicken bouillon cube","meta":{"section":"Cooking","utc":"1440335572"}} +{"text":"Fig jam, salsa rossa, aioli","meta":{"section":"Cooking","utc":1538273400}} +{"text":"One can never perfect cornbread, only improve from the last one. ;-) What kind of okra recipes?","meta":{"section":"Cooking","utc":"1416511495"}} +{"text":"Plot twist, she wrote the book","meta":{"section":"Cooking","utc":"1349470681"}} +{"text":"I can totally get behind that solution :-)","meta":{"section":"Cooking","utc":"1426704635"}} +{"text":"That could work. It breaks the barrier of the traditional meat and potatoes kind of food, but remains elegantly simple. Hopefully, she likes kiwi.","meta":{"section":"Cooking","utc":"1393352966"}} +{"text":"It freezes well. Might also make a decent enchilada sauce if you haven't thinned it out too much.","meta":{"section":"Cooking","utc":1544259622}} +{"text":"You can take my sushi burritos from my cold dead hands!","meta":{"section":"Cooking","utc":1549545754}} +{"text":"This was my great-great-grandmother's recipe, taught to me by my mother. Works like a charm everytime :) Ingredients: 1 Cup AP Flour 1 Cup Cornmeal 6 Teaspoons Baking Powder 1/2 Teaspoon Salt 2 Tablespoons White Sugar 1 Cup Milk 1/2 Cup Vegetable Oil 2 Eggs 1. Place large iron skillet into your oven and preheat to 350F. (If you don't own an iron skillet or don't want to use one, any pan would do, and you don't have to put in it the oven while it preheats.) 2. Mix all dry ingredients together in a large bowl. 3. Make a well in the dry ingredients and add the milk oil, and eggs. Stir together until mixed. Batter should be smooth. 4. Remove iron skillet from the oven after it is finished preheating. Pour a few tablespoons of vegetable oil into the pan and rotate to coat. Pour in cornbread batter and shake gently until even. 5. Bake the cornbread for 20-25 minutes until the top is slightly browned and a toothpick or knife inserted into the center comes out clean. Let cool for a few minutes and then serve. I love this cornbread by itself with butter, topped with black eyed peas (a new year's day traditional meal in my family) or with chili and soups. Hope you enjoy! EDIT: Posted this before I saw OP asked for descriptors. This recipe produces a cornbread that is somewhat dense and holds together well and tastes slightly sweet. The extra baking powder makes it a little fluffier than other cornbread I've tried, and heating the skillet before pouring in the batter makes the outside come out crispier on the bottom and the sides.","meta":{"section":"Cooking","utc":"1382641378"}} +{"text":"All salt is chemically almost exactly the same. Forget reading about it online, just grind em up and blind taste them. It makes no difference to me what you do, but the idea that what you're tasting is the ultimate Truth for you is pretty silly. Taste is extremely subjective and liable to be influenced by all sorts of factors.","meta":{"section":"Cooking","utc":1494342877}} +{"text":"I can't speak for the regulations in your neck of the woods, but when I took my food handlers course we were told that you have a maximum of 2 hours of the food being in the \"temperature danger zone\" before the food is considered unsafe. By that reasoning I'd say that overnight at room temperature is definitely a no go on the cooking. I'm sorry for your loss.","meta":{"section":"Cooking","utc":1564501401}} +{"text":"That's your opinion. Maybe you haven't experienced the difference. Try it.","meta":{"section":"Cooking","utc":1510066184}} +{"text":"No! Apple butter is preserved by the low water content. Adding cornstarch will mean that it will spoil in just five to eight days, rather than months. Just keep cooking, as alilja and Golly suggest.","meta":{"section":"Cooking","utc":"1384710741"}} +{"text":"I bought a fresh turkey breast yesterday to cook for tomorrow. Is it safe to have the turkey this long in the fridge? I\u2019m used to using frozen turkeys so I\u2019m not quite sure how long a fresh one is good for. Thank you!","meta":{"section":"Cooking","utc":1511373083}} +{"text":"That\u2019s perfect!","meta":{"section":"Cooking","utc":1532881769}} +{"text":"How hard have you looked? You would be able to get it at Footscray market, vic market, or Asian grocers in Richmond, Springvale, or any good greengrocer. You an even buy fresh galangal in Ballarat all year round.","meta":{"section":"Cooking","utc":"1378426621"}} +{"text":"How about some of my Spanish Chicken Pot Roast? Can either be done in a slow cooker or in the oven on low (just adjust the cooking times a bit), pretty cheap in terms of ingredients and a real crowd pleaser. Recipe: For the chicken with spice butter: 50g room temp butter 1 tsp paprika Zest of 1 lemon 1 tsp dried oregano 2 garlic cloves, minced Salt and pepper 1 whole chicken, about 1.5kg For the veggies: 2 red peppers in chunks 2 onions in 1/8ths 1 punnet cherry tomatoes 3 carrots, in batons 3 tsp fennel seeds 1 whole head of garlic, topped 1 tbsp balsamic or sherry vinegar 250ml/1 cup white wine Salt and pepper For roast potatoes: 6 medium maris piper potatoes in chunks Sage Instructions: This recipe requires a slow cooker with an oven safe pot. Preheat the oven to 220C. Prepare the spice butter by mixing butter, paprika, oregano, zest, garlic to make a paste and spread all over the chicken, including putting some under the breast skin if you like. Brown in the oven for about 15 minutes breast side up. While the chicken is in the oven, prepare all the vegetables to go straight into the slow cooker (excluding the potatoes, which go into a pan of cold water, bring to boil and parboil for about 7 minutes). When the chicken comes out the oven, transfer to the slow cooker, breast down (reserve the fat in the pan for potatoes). Add the wine, vinegar and fennel seeds. Set the slow cooker to high for one hour, after which switch it to low for 3 hours. When the potatoes are parboiled, drain the pan, add sage and then with the lid on give the pan a good rattle to fluff the potatoes up a bit and set aside. Once the 4 hours of slow cooking are up, preheat the oven to 190C. Place the potatoes into the roasting pan with reserved chicken fat plus a little olive oil if need be, and put in the oven along with the crock pot (lid off) to finish off for one hour.","meta":{"section":"Cooking","utc":"1384101930"}} +{"text":"Augh! Augh! Augh! Augh! ....augh?","meta":{"section":"Cooking","utc":"1391705740"}} +{"text":"Why doesn't it go into a sauce? Is it aesthetics?","meta":{"section":"Cooking","utc":1531930590}} +{"text":"Here's another one I make almost every year. I can't find the original source for this recipe--I think I adjusted and combined ones I found on Smitten Kitchen and Epicurious and some other sites. In any case, they're wonderful--nice and crisp and the flavor is lovely. Pickled Sugar Snap Peas 1-1/4 cups white distilled vinegar 1 Tablespoon kosher or pickling salt 1 Tablespoon sugar 1-1/4 cups cold water 1 pound sugar snap peas, stems trimmed and strings removed (be sure you get them from both sides!) 4 sprigs fresh tarragon 4 garlic cloves, sliced 1/2 teaspoon dried red pepper flakes In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water which starts the cooling process faster. When the vinegar mixture is cool, pack the sugar snaps, tarragon, garlic and pepper flakes into jars (I like tall 8-oz. or 12-oz. ones to give as gifts but you could use a pint or quart jar if they're just for you) and pour the brine over it. Cover with a non-reactive cap. Refrigerate for two weeks before eating.","meta":{"section":"Cooking","utc":"1396311256"}} +{"text":"3 shots tequila, 2 shots lime juice, 1 shot simple syrup, triple sec to taste ... *3*-*2*-*1* drunk!","meta":{"section":"Cooking","utc":1464197155}} +{"text":"This totally depends on your location. Corn doesn't ripen until late august where I'm from, and there's still snow on the ground in April. This chart claims my zucchini should be ready for the pickin' then...","meta":{"section":"Cooking","utc":"1359665444"}} +{"text":"You aren't gonna ruin cast iron or stainless steel. Worst case scenario with cast iron you'll have to reseason it, and worst case with stainless steel youd have to use barkeepers friend. Don't worry about the stuff stuck to the bottom though, it'll probably just wash right off. EDIT: BUTTER or oil does help though","meta":{"section":"Cooking","utc":"1407762976"}} +{"text":"I was afraid this was it. Think noon - sunset in a window box would do it?","meta":{"section":"Cooking","utc":1541803011}} +{"text":"That's about 13kg of potato's? That's not that much... I usually buy them per 20kg or 25kg (45/55 lbs). Store them in a dark, dry and cold area (not freezing!) and you can store them for a long long time. A fridge is not the best place (too humid).","meta":{"section":"Cooking","utc":1450178497}} +{"text":"Publix chicken tender sub","meta":{"section":"Cooking","utc":1560567320}} +{"text":"sauerkraut with bits of Polish sausage lemon peppermint sticks (slice lemon in half, insert peppermint stick - suck on the stick. vodka is optional) bacon potato salad coleslaw","meta":{"section":"Cooking","utc":"1442110928"}} +{"text":"Out of curosity, why are you storing the chicken breasts in individual ziploc bags? Why not put ~4-5 chicken breats per large freezer ziploc bag?","meta":{"section":"Cooking","utc":1529549692}} +{"text":"Georgia: Chick file a chicken biscuit","meta":{"section":"Cooking","utc":1563856646}} +{"text":"Local brands for corn tortillas is the only way to go. Even better if you heat them over an open flame and then let them steam after.","meta":{"section":"Cooking","utc":1456785631}} +{"text":"That's grossly misleading. In order to kill parasites, raw fish needs to be at -4\u00ba F for at least 7 days. Or at -31\u00baF for 15 hours. Now go look at your freezer. Most consumer freezers don't go below 0\u00baF (that's 32\u00ba below freezing). Most commercial freezers freeze fish at anywhere from -31\u00ba to -70\u00ba, which your freezer at home certainly cannot do. I invite you go search for more info, but [Here] (http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252393.pdf) is the FDA's guidelines.","meta":{"section":"Cooking","utc":"1417840171"}} +{"text":"You can also bypass the NYT Cooking paywall by going into your Chrome settings and turning off Javascript for that particular site.","meta":{"section":"Cooking","utc":1551547645}} +{"text":"Probably because if you visited a lot of different places and interacted with different people it's more likely you'd have overheard someone using the word \"tofu\" to describe that food","meta":{"section":"Cooking","utc":1562453750}} +{"text":"I usually keep my yeast in the freezer, then add sugar, oil, and water to the yeast let it sit till bubbly and then use it. I've never had an issue with dead yeast though. Temp absolutely messes with mine. I keep mine on the fridge with a warm wet towel over it and or plastic wrap","meta":{"section":"Cooking","utc":1528636512}} +{"text":"Yeah and almost everything you listed is not going to be good after years except the unopened fermented/pickled food and those once opened 2yrs will be at the end of their shelf life.","meta":{"section":"Cooking","utc":1562182650}} +{"text":"Thanks for the tip! I'll check it out. It's funny to think that I've probably grown up preferring old lower-quality pepper that's been sitting in the same shaker for ages!","meta":{"section":"Cooking","utc":1537374109}} +{"text":"Not remotely vegetarian, but almost all breakfasts and lunches are meat free.","meta":{"section":"Cooking","utc":1562623561}} +{"text":"You have to eat a whole lot of it, much more than anyone would ever consume by accident or for any purpose other than getting high. Then apparently you barf and feel horrible, doesn't sound like a great time to me.","meta":{"section":"Cooking","utc":1459481259}} +{"text":"I know this comment was a long time ago... I'm slow to catch on! Do you mean they'd make a 'slurry' of whole flour and water then mix it through prior to baking? Have you done it? Oven temps and length of cooking time? Any whole flour or would it have to be wheat? Thanks heaps","meta":{"section":"Cooking","utc":1489659303}} +{"text":"buy some chuck and mix it in. sirloin/chuck mix is actually how i do all my burgers. you could also try mixing an egg and some a1 sauce (or worcestershire sauce) into the beef before forming patties. even when I skip the egg, i personally always add a smattering of a1 sauce to the raw beef for my own burger when i cook, i find it makes it very moist and i enjoy the taste regardless","meta":{"section":"Cooking","utc":1495948645}} +{"text":"Oil works - keep it in the fridge until the next time you confit. Bit by bit it becomes mainly duck fat with that wonderful flavor.","meta":{"section":"Cooking","utc":1469068323}} +{"text":"It seems that your comment contains 1 or more links that are hard to tap for mobile users. I will extend those so they're easier for our sausage fingers to click! Here is link number 1 - Previous text \"PDF\" ---- ^Please ^PM ^/u/eganwall ^with ^issues ^or ^feedback! ^| ^Delete","meta":{"section":"Cooking","utc":1534944988}} +{"text":"Unless you are making corned beef.","meta":{"section":"Cooking","utc":"1425523185"}} +{"text":"Awesome! Thank you! It was a great show.","meta":{"section":"Cooking","utc":"1431551207"}} +{"text":"Idaho. It fucking kills me....but a loaded baked potato and lamb. The south is hugely into grazing animals and many small towns started as mining operations and sheep farms. A poor population made it necessary. That or some sort of venison dish...","meta":{"section":"Cooking","utc":1563838571}} +{"text":"Glad to hear it!","meta":{"section":"Cooking","utc":1542923978}} +{"text":"Meringues, and also play dough.","meta":{"section":"Cooking","utc":1532264327}} +{"text":"Sounds like something that would go well with louisiana hot sauce, or as we call it in the South loozanna hah sawse.","meta":{"section":"Cooking","utc":1484301844}} +{"text":"Chipotle honey shrimp! Make a marinade of the chiptoles and the adobo sauce, honey, olive oil, the juice 9f one lime and some salt. Marinate the shrimp in this mixture for about an hour, remove shrimp and pat mostly dry, then cook on medium heat on the stove [or grill them if you like] spooning or brushing over a little if the marinade, until done. The marinade should glaze the shrimp as they cook. This recipe also goes amazingly with chicken as well! :)","meta":{"section":"Cooking","utc":1535319731}} +{"text":"They mean \"chinois\". It's just the name of a specific strainer. Any fine meshed strainer would work. https://en.m.wikipedia.org/wiki/Chinois","meta":{"section":"Cooking","utc":1463765520}} +{"text":"Dad? - seriously that's exactly how he keeps his iron ware. :-)","meta":{"section":"Cooking","utc":1468638110}} +{"text":"this is not even an argument","meta":{"section":"Cooking","utc":"1401583786"}} +{"text":"YES I'm Korean and those three have been the holy trinity of instant noodles in our house growing up and still is in mine as an adult.","meta":{"section":"Cooking","utc":1519962975}} +{"text":"Not sure if the brick has the same recipe. There's really not much price difference with the block. If you strongly dislike the powder coating, it's personal preference, but from a cost perspective, it's like $5.30/lb vs $5.45. So for a half pound brick and 1/4 of it as a serving, the difference is about 2 cents - hard to justify as a 'cost savings'.","meta":{"section":"Cooking","utc":"1363838964"}} +{"text":"Any meat that is sold that is labeled seasoned is brined. It will be about 30% heavier.","meta":{"section":"Cooking","utc":1536714805}} +{"text":"Our cast iron pans are 50-60 years old at this point. I have never spent the money on quality pots until 5 years ago when I got some All-Clads. I fully expect my son to inherit them. As an aside, I'm shocked that our Scanpan non-stick is still around, working beautifully, 7-8 years later...","meta":{"section":"Cooking","utc":1497483019}} +{"text":"Cleaning WILL end in rust if you don't take care of it. Take care of it, even if you strip the seasoning, and it'll do just fine. A good seasoning is just awesome for stuff like its non-stick properties.","meta":{"section":"Cooking","utc":"1435000200"}} +{"text":"I have marinated 24 hours in a regular brine and it didn't seem salty. Something like 1/2 cup salt 2/3 cup sugar and about a gallon of water.","meta":{"section":"Cooking","utc":"1414165685"}} +{"text":"Fresh beets from the farmers market are world's different than the dried out bulk beats you find most commonly at the grocery store. Farmers markets will also have the less earthy tasting golden, candy striped, and/or white beets.","meta":{"section":"Cooking","utc":1532224186}} +{"text":"I once knew this guy who had really soft teeth. One night he invited all his friends over for a dinner party and when he dipped his food in the wine to soften it, his girlfriend made fun of him. Long story short, his work award ended up in the TV.","meta":{"section":"Cooking","utc":1562129153}} +{"text":"Both are alliums so they won't work","meta":{"section":"Cooking","utc":"1411694889"}} +{"text":"TIL what a \"Michelin star\" is. Thanks :)","meta":{"section":"Cooking","utc":"1346595727"}} +{"text":"My dilemma is: while I asked for center cut and he didn\u2019t give it to me (despite telling me that\u2019s what it is...) he charged me the normal $17/lb filet price. As my post says my intent is to roast and make steak sandwiches. At least it\u2019s filet... can\u2019t decide if I want to go back and raise a stink. They might just tell me \u201cwe don\u2019t offer center cut just filet\u201d.","meta":{"section":"Cooking","utc":1517079990}} +{"text":"That's true. I personally wouldn't ask a girl if Indian food gave them napalm shits like it does to me, though. I'm not very tactful sometimes.","meta":{"section":"Cooking","utc":1488069438}} +{"text":"End grain wood board over bamboo...","meta":{"section":"Cooking","utc":1471201312}} +{"text":"I store it in empty jugs/bottles, under the cabinet. You want it in a cool dark place. I think the only determining factors in how long you keep the oil is (a) how much crap you leave floating around in there, and (b) how many times you use it. After 3 or 4 batches in the same oil, I'll do a test run with one piece of whatever I'm frying. You can tell when your oil is too old, because too much oil gets absorbed without driving off enough water, so you get soggy/greasy instead of crisp fried goodies. But here's a trick I took away from all my years in food service - I save a portion of the old grease (not much, a cup at most) and mix it into the new. I think it improves the flavor, some people think I'm nuts, take from it what you will.","meta":{"section":"Cooking","utc":"1426865521"}} +{"text":"I like inauthentic mojitos with dark rum and brown sugar","meta":{"section":"Cooking","utc":1543948073}} +{"text":"Great recipe! I just finished making this and it turned out amazing. I skipped the frosting because I'm not really a big fan of frosting, but it's absolutely delicious either way. Here is a picture: http://i.imgur.com/VlOeIXP.jpg","meta":{"section":"Cooking","utc":"1406597246"}} +{"text":"Sauerbraten is good! It means sour roast. Only downside is it takes a long time to make because you have to soak the meat for about three days, but it\u2019s really easy to make. Alton Brown has a good recipe Recipe","meta":{"section":"Cooking","utc":1560980804}} +{"text":"Cake icing and ketchup. Hate them together, and separately.","meta":{"section":"Cooking","utc":1557656903}} +{"text":"poop powder","meta":{"section":"Cooking","utc":1520388450}} +{"text":"Lived that doc. I wonder how it went for him after?","meta":{"section":"Cooking","utc":"1436110764"}} +{"text":"So sunny D?","meta":{"section":"Cooking","utc":1453063734}} +{"text":"Because you're going to reheat it, try adding a little American cheese, not for the flavor, but for the emulsifying agents in it (sodium citrate; nerdy explanation here). It will keep the fats/proteins from breaking and forming an oily grainy result, especially upon reheating. Basically, since almost none of us happen to have sodium citrate laying around in our kitchens, just toss 1 or 2 processed cheese slices into your sauce mix and it will stay smooth and creamy.","meta":{"section":"Cooking","utc":"1387898917"}} +{"text":"It will if you do it right ;)","meta":{"section":"Cooking","utc":1528354228}} +{"text":"Also, cucumbers. Use a veg peeler on cucumber, peel about a chunk about 2-3 inches long lengthways, put it into a bowl and cover with rice vinegar. Let it sit for about half an hour.","meta":{"section":"Cooking","utc":1537181068}} +{"text":"They cheese spent too much time on the heat or you let the heat get too high and the cheese separated. Was the roux hot when you added it?","meta":{"section":"Cooking","utc":1518500947}} +{"text":"Instead of salmon filets, canned salmon should work too, right? I got a couple cans sitting around I want to use and this looks awesome.","meta":{"section":"Cooking","utc":"1345643447"}} +{"text":"I have been buying Benton's for years, since it was available in a local ship here 10+ years ago, before it got national attention. The last couple of batches I got were too smokey. Not just the normal super Benton's smoke flavor...it went past that to \"too much, blah\" smokey. I don't overcook bacon, so that wasn't the problem. I hope the standards aren't slipping to keep up with demand...","meta":{"section":"Cooking","utc":"1434686430"}} +{"text":"Calling it cheese is almost a joke, but I 100% agree that american cheese is essential for a US-style burger. I didn't realize it was a minority opinion, honestly. If the cheese isn't melty, can you really call it a cheeseburger? I like a bleu cheese burger occasionally, but there you basically need to make a bleu cheese mornay sauce to get it creamy and melty enough for the burger. With kraft american slices, it melts effortlessly and deliciously. A local burger joint does shredded cheddar (or \"cheddar\" american, probably) on its burgers. They add a TON, and it never melts, so you end up with this pile of shredded, uncooked cheese on top. It's a drag, to say the least. You'll get some melted cheese, and I usually scrape off the rest. I'd prefer that they just used less cheese and ensured that all of it was properly melty. The burger weight thing. When I was a cook, I unabashedly used burger weights to speed up cooking time. But an unweighted burger tastes so much better, because you don't force the juices out. The only benefit I see from a burger weight is speed. It cooks So. Much. Faster., particularly if you preheat the weight on the griddle. But when you use it, you can clearly see a trail of juices running from the burger. If you heat the burger without the weight, all that juice remains intact, and it's delicious. Just let the patty fry on the griddle until cooked on one side, then flip and let it brown on the other side, then add the cheese on top shortly before serving so that it melts.","meta":{"section":"Cooking","utc":"1417926664"}} +{"text":"Thank you! I was unaware of crema tostada. I will definitely be doing a bit of research into that. I've actually never cooked with rhubarb before, and I've only ever experienced it in pie-- all those pairings sound really interesting, and it would be a good excuse to delve into understanding how to cook with rhubarb. Also, I'm learning about dewberry for the first time. This is so exciting!! Thank you!","meta":{"section":"Cooking","utc":1562956323}} +{"text":"Panikeke! (I add cinnamon to mine, and I heard they're good rolled in cinnoman sugar like a churro fresh out the oil)","meta":{"section":"Cooking","utc":1549571493}} +{"text":"Can't you bring a dish with you?","meta":{"section":"Cooking","utc":"1387243382"}} +{"text":"Jesus. Tell me you've taken over cooking in your household.","meta":{"section":"Cooking","utc":1489966646}} +{"text":"My dad really only made one thing-one eyed jacks (or toad in the hole, I've heard it called). My favorite mom meal was swedish meatballs and gravy, although she always cooked. Soooo comforting.","meta":{"section":"Cooking","utc":1486088702}} +{"text":"I\u2019m 28. I have had horrible gut health since I was born. Took a blood allergy test finally and got some answers.","meta":{"section":"Cooking","utc":1533933894}} +{"text":"I like how you said you weren't going to question him and then you questioned him. You were right though.","meta":{"section":"Cooking","utc":"1374879070"}} +{"text":"I can see what you mean, but they are cooked. I didn't sear them and the quality of the picture is pretty bad.","meta":{"section":"Cooking","utc":1498430881}} +{"text":"You could just use less cheese if all you are doing is adding cheese to noodles.","meta":{"section":"Cooking","utc":1530191074}} +{"text":"I'm still trying to explain this to my husband after 10 years together. Timing and proper layering is critical for texture, and he wonders why the food he cooks ends up being an unappetizing mound of mush that's all a greyish green color. Good thing I do most of the cooking and he does the dishes :)","meta":{"section":"Cooking","utc":1466704520}} +{"text":"French lentils: http://www.seriouseats.com/recipes/2010/09/basic-french-lentils-recipe.html Fortify it by first browning some sausage of your choice (I like kielbasa), or chunks of pancetta, or whatever. Once the meat is browned, remove it, and then saut\u00e9 the vegetables in the fat that has rendered out. I also like to finish the lentils with a splash of vinegar (sherry vinegar is my preference), which brightens the flavors considerably. You don't need to worry very much about ratios and amounts. An even simpler recipe than above would include: a bag of lentils, an onion, a large carrot (or two), a quart of chicken stock, some sausage, salt, pepper, bay leaf (optional), and some vinegar (or even lemon juice) to finish. Brown the meat, remove, caramelize the onions, add the carrots, lentils, stock, simmer for 15 minutes, add back the meat, and simmer for 15-20 minutes longer (add some water throughout the process if needed). Done. A 16 ounce bag of lentils will make almost 2 quarts of finished stew. Very delicious and extremely nutritious.","meta":{"section":"Cooking","utc":"1363904510"}} +{"text":"It\u2019s really not hard. I watched a few YouTube videos and Jamie Oliver\u2019s was the simplest one he does it really easily. I\u2019ll tell you exactly how I make mine (which is basically his way): Whisk together in glass bowl egg yolks and lemon juice. Don\u2019t need a whole lot of lemon juice otherwise it will be overpowering(made that mistake last time). Melt butter in another dish and set it aside to cool. Put glass bowl with yolks over simmering almost boiling water and whisk whisk whisk remove from heat if it seems like the yolks are cooking keep Whisking. Slowly drip \ud83d\udca7 in butter (literally drips) and whisk . It should thicken up into a beautiful yellow and creamy sauce. Some people add in salt pepper and some kind of hot chili pepper (cayenne chipotle or adobe) but that\u2019s all up to you. hollandaise is just an emulsion of butter and egg yolks.","meta":{"section":"Cooking","utc":1549547573}} +{"text":"It's the beans in the holes","meta":{"section":"Cooking","utc":1494549707}} +{"text":"Don't forget about Paneer in curry!","meta":{"section":"Cooking","utc":1486947601}} +{"text":"Thanks for the tip but pretty sure BBQ is the word I meant to use. Do you have different devices, one for BBQ'ing and one for Grilling (serious question)? I only have one, I refer to it as a BBQ. I \"grill\" and \"BBQ\" on it. I'm guessing what I call a BBQ is what you call a Grill. Perhaps it's a regional thing.","meta":{"section":"Cooking","utc":"1331767655"}} +{"text":"This baby right here! https://www.williams-sonoma.com/m/products/wusthof-classic-cleaver-knife/?cm_cat=Google&sku=33688&catalogId=58&cm_ite=33688&gclid=CjwKCAjwq-TmBRBdEiwAaO1en8Afa-LS3vEKBVuQJEwC7Fn8pAroP_PaVm18CWa3crSRujGmkC534xoCcS0QAvD_BwE&cm_ven=PLA&cm_pla=Cutlery%20%3e%20Cleavers%20%26%20Boning%20Knives%20%3e%20Cleavers (Sorry about the link - on mobile) This and a solid large wood cutting board, and one fruit knife can cover a lot of ground. It really can make chopping faster if you get into a chopping swinging rhythm. And, you can slide veggies on along side it like a little shovel to pick them up quick and cleanly after chopping!","meta":{"section":"Cooking","utc":1557792610}} +{"text":"Pasteurized or Ultra Pasteurized? UP doesn't work.","meta":{"section":"Cooking","utc":"1395752405"}} +{"text":"French toast? Wheat is not the greatest but it will work! Maybe a bread putting or bread crumbs? Toast it for a base of a canape?","meta":{"section":"Cooking","utc":"1333346752"}} +{"text":"I remember my aunt making crepes one day (for like, 7 kids and 4 adults. It took the afternoon but many eggies were used to great ends. Milk flour eggs store clockwise gradually adding flour... til;dr: crepes require beaucoup des \u0153ufs and are easy-ish to make","meta":{"section":"Cooking","utc":1539143025}} +{"text":"Lasagna with ground beef, taco soup, potato soup, crockpot bbq brisket, and chili are some of my go tos for meals that will have plenty leftovers for extras. Let me know if want my recipe to any of them.","meta":{"section":"Cooking","utc":1511731765}} +{"text":"They don't all have it, but the ones that do have a mini fridge with dough, cheese, and pepperoni.","meta":{"section":"Cooking","utc":"1381752470"}} +{"text":"Really? For me, I think the rice helps me taste the fish and everything else in the roll more. I couldn't imagine throwing salt and pepper on top.","meta":{"section":"Cooking","utc":1560010173}} +{"text":"Thanks for your detailed answer! I'll try looking into the brands you mentioned. Is there any difference between sharpening knives made of powered metal alloy? Sorry, I'm still very new to knives!","meta":{"section":"Cooking","utc":1465870887}} +{"text":"Oh, you put that shit on everything...","meta":{"section":"Cooking","utc":"1432524693"}} +{"text":"If I cook with it and it stores well, I get it at Costco. Oils, seasonings, yeast and boullion. I have found the quality of their products for the price cannot be beaten. Their rice, peanut butter, frozen fish, pot stickers and tuna are almost always in my cart. Once a month I stock up on tomato products. Tomato sauce, whole tomatoes, paste and sometimes diced for when I make gravy and pizza sauce. Black and red beans for chili and soups or whatever are a monthly buy. Their meats and cheeses are awesome. I buy their brats and hot dogs and it keeps me going through most of football season. I will usually cook up a few in beer for football sundays and freeze the others in packs of 2 or 3. Their chicken is great as well as their ground beef. I also grab some of their tortellini or ravioli and half of a pack free my wife and I and I freeze the other half.","meta":{"section":"Cooking","utc":1481347237}} +{"text":"I'm really sorry you didn't get the imaginary internet points you were hoping for. I upvoted you with my secondary account too since I know that in hard times like this, every little bit helps.","meta":{"section":"Cooking","utc":"1385491521"}} +{"text":"You said it. everyone thinks it's magic, all it is is a convection oven. It's an oven + a blow dryer. It's great, but it's not some fancy new thing, and honestly it's probably not much healthier than a deep fryer. If you want thick crispy skin you need to add more oil onto your flour, which would be about as much oil that would be absorbed on a proper piece of deep fried chicken. Clean up would be easier though, so there's that.","meta":{"section":"Cooking","utc":1483028518}} +{"text":"*Absolutely the most tasty vegetarian recipe, but I hardly make it because it's so much work:** Kenji's Vegan burgers that don't suck **Favorite easy to make veggie dishes for dinner:** Chinese egg and tomato stir fry. Mix in some spinach at the end for some additional veggie deliciousness. Roasted root and cruciferous veggies. Roasted cauliflower is a personal favorite of mine.","meta":{"section":"Cooking","utc":1538335651}} +{"text":"I'm youtubing this right now you goddamn beautiful genius.","meta":{"section":"Cooking","utc":1509828253}} +{"text":"Retro, but free to read, and might give you a few ideas. https://archive.org/search.php?query=betty%20crocker%20dinner%20for%20two https://www.tasteofhome.com/publication/cooking-for-two-magazine/cooking-for-two-recipes/ https://www.tasteofhome.com/collection/dinner-for-two-recipes/","meta":{"section":"Cooking","utc":1558395808}} +{"text":"That's me, hello!","meta":{"section":"Cooking","utc":"1413511568"}} +{"text":"Somehow we manage to pull pasta off... we usually are only cooking three boxes of pasta so its not too much. I'm sure its not perfect but it seems to be one of the most popular things we serve!","meta":{"section":"Cooking","utc":"1349371037"}} +{"text":"Yes","meta":{"section":"Cooking","utc":1456182069}} +{"text":"Yeah the water doesn't absorb into the stone in a hot oven, but the moisture is still drawn from the dough. That's why I said to test it cold, you can actually see the effect that way.","meta":{"section":"Cooking","utc":1462062198}} +{"text":"Ok it *tastes* less acidic. And seriously I couldn't taste the sweetness","meta":{"section":"Cooking","utc":"1422986701"}} +{"text":"Thanks! That looks like just what I'm looking for. I found it used for $9 \ud83d\ude00","meta":{"section":"Cooking","utc":1555516633}} +{"text":"Don't throw it out! Use it for stocks, make gravy or enriching sauces! chicken wings are full of collagen from the cartilage and connective tissue which in turn gets converted to gelatin!","meta":{"section":"Cooking","utc":"1437981148"}} +{"text":"Late to the party but... Potato cannon?","meta":{"section":"Cooking","utc":1450176085}} +{"text":"I always use fresh sprouts and I follow this recipe which is in my Good Housekeeping cookbook I got when I got married. (Love that book!) Except once it's done, I put it all into a casserole pan and put on the broiler for a minute or two to sort of brown up the top a bit.","meta":{"section":"Cooking","utc":"1348589201"}} +{"text":"Low carb diets are actually suggested for people with insulin resistance. Traditional diet and exercise alone are generally not enough for them to lose weight.","meta":{"section":"Cooking","utc":"1340314774"}} +{"text":"I never peel a fruit or vegetable unless the peel looks comprised in some way. For carrots it\u2019s only if they start to sprout those hairy little roots all over.","meta":{"section":"Cooking","utc":1552666515}} +{"text":"Any recipe that references \u201cAmerica\u2019s Test Kitchen\u201d is alright in my book. Thanks!","meta":{"section":"Cooking","utc":1538705644}} +{"text":"Yes - my two options would be either tater tot hot dish or freshly caught walleye breaded with shore lunch with a side of wild rice","meta":{"section":"Cooking","utc":1563826354}} +{"text":"Bbq them and take the skins off. Lightly Olive oil and salt them. You can freeze them in packages like that for later or throw a good few handfuls in a low pan with some fresh tomato and cook down slowly. Use over pasta or on rustic bread with some feta on top! So heavenly!","meta":{"section":"Cooking","utc":"1434332232"}} +{"text":"More like a full pastry. They are not light eaters. I am a heathen who has toast or cereal though, so what do I know. No Nutella on the toast, tsk tsk...","meta":{"section":"Cooking","utc":1534090087}} +{"text":"Those tips seem to be lemon curd mantra. Thanks!","meta":{"section":"Cooking","utc":1454089269}} +{"text":"No idea what [deleted] said, but frozen ravioli are pretty common. You can find them in the frozen food section of most supermarkets. They're not that great, but with a good sauce most people probably wouldn't care.","meta":{"section":"Cooking","utc":"1387409096"}} +{"text":"what is kd?","meta":{"section":"Cooking","utc":1529791937}} +{"text":"Can I add this to the main post for future reference for folks or are you still working on it?","meta":{"section":"Cooking","utc":1557763417}} +{"text":"Sharp cheddar and honey!!","meta":{"section":"Cooking","utc":1539393284}} +{"text":"Recipe incoming when it's not uhm... Valentine's Day... Gotta go!","meta":{"section":"Cooking","utc":"1360908809"}} +{"text":"It absolutely is not a 'big thing' here","meta":{"section":"Cooking","utc":1564395279}} +{"text":"If there's a store that sells a brand of corn flour called maseca it has the instructions on there. I tend to add a little bit more water than the directions because I want more of a dough masa than a dry one.","meta":{"section":"Cooking","utc":"1440563522"}} +{"text":"Yeah with some clove.","meta":{"section":"Cooking","utc":1560084959}} +{"text":"No matter what I suggest you'll have an excuse as to why that doesn't work for you, so.....","meta":{"section":"Cooking","utc":1504479949}} +{"text":"Add a poached egg on top of the tortellini. It will provide a smooth creamy texture that can cut through the acidity of the tomato if you use a tomato sauce, or an Alfredo sauce. https://www.youtube.com/watch?v=UMiCy8EH1go&list=PLj8TqE-G3yt0w9T8Dxziui7TGSupD0KTE&index=9","meta":{"section":"Cooking","utc":"1428904927"}} +{"text":"Argentina.","meta":{"section":"Cooking","utc":"1340681234"}} +{"text":"strictly speaking, you don't *need* oil to get a crust, just good ole fashion heat. However, the purpose of cooking oil is to provide more even contact with your heat source. Your steak is not perfectly smooth. It has little ridges and valleys and stuff, so when you put it on a hot pan, only those ridges are in actual contact with the pan, so only those point will properly brown. The valleys are only getting indirect radiant heat that, while hot enough to cook the meat, isn't quite enough to brown. Cooking oil fills in all those spots, and since oil can get *very* hot, it can deliver that heat to the entire surface of the meat.","meta":{"section":"Cooking","utc":"1379697524"}} +{"text":"It is but I am OK with going out to eat lobsters. I have a nice restaurant near me that does a stuffed lobster with a luscious crabmeat stuffing. So good!","meta":{"section":"Cooking","utc":1553706968}} +{"text":"Oh, and I add Tony's, salt, pepper, paprika, and garlic salt to taste. I've occasionally tossed a bay leaf or two in there.","meta":{"section":"Cooking","utc":"1372084323"}} +{"text":"\"their bodies are designed to be eating grass not corn.\" and yet they get fat. Can you digest cellulose? Do you eat lettuce?","meta":{"section":"Cooking","utc":"1338892504"}} +{"text":"Its so easy. Twice volume water : rice, get the water simmering, add the rice, keep simmering with the lid on until steamed.","meta":{"section":"Cooking","utc":1501336812}} +{"text":"It was more off-tasting. Like an acrid flavor. I love garlic and put it in almost everything that I make.","meta":{"section":"Cooking","utc":"1423963934"}} +{"text":"That\u2019s because it does remove some heat. It will be significantly hotter with the seeds in.","meta":{"section":"Cooking","utc":1552427572}} +{"text":"I'm intrigued by this banana sauce... I think I'm going to go out and see if I can find it- It just sounds interesting","meta":{"section":"Cooking","utc":"1418838486"}} +{"text":"My son is coming home from Costa Rica and he promised Lizano. I can\u2019t wait to try it!","meta":{"section":"Cooking","utc":1528864513}} +{"text":"I've got a lb (454g I think?) of Hungarian smoked paprika, it goes in just about everything. Only time I drop it is in favor of Spanish smoked paprika for more Mediterranean style dishes.","meta":{"section":"Cooking","utc":1491275677}} +{"text":"Fried pork chops, green beans simmered in chicken broth.","meta":{"section":"Cooking","utc":"1414031644"}} +{"text":"You're talking about your food like each component is a guest at a party, and I love it.","meta":{"section":"Cooking","utc":"1361748332"}} +{"text":"Pho. It takes all dang day to make, and you will only likely get to eat it the next day. I can go down the street and pick up a bowl for $6.","meta":{"section":"Cooking","utc":1553699561}} +{"text":"Don't know why you're downvoted. This is almost exactly a Marcella Hazan recipe from \"The Essentials of Italian Cooking\".","meta":{"section":"Cooking","utc":1516291504}} +{"text":"Quick tip: Slash the tops of your dough before you put it the oven, this allows it to billow out of the tin and goes really fluuffy on the inside!","meta":{"section":"Cooking","utc":"1365261100"}} +{"text":"Veal Saltimbocca is often served with Risotto Milanese.","meta":{"section":"Cooking","utc":1486478317}} +{"text":"Holy Crap. I just tried this recipe, so good. The meat fell off the bone. We tried 16 drummettes with 4 different sauces... The honey sriracha, a Filipino sweet chili sauce, a BBQ hot sauce, and a jalape\u00f1o lime cilantro sauce. They were all amazing. Definitely recommend this recipe!","meta":{"section":"Cooking","utc":"1423305466"}} +{"text":"Well that's your choice. But please don't pretend you give a fuck about the environment if that's your attitude.","meta":{"section":"Cooking","utc":1454567917}} +{"text":"You were taught a single technique for caramelizing an onion and therefor you've decided no other fundamental techniques are viable for the purpose. Very open-minded. You're clearly an intelligent person.","meta":{"section":"Cooking","utc":"1339907778"}} +{"text":"Brie, bacon, green apple, and spicy mustard on a lightly toasted sourdough roll.","meta":{"section":"Cooking","utc":"1337602465"}} +{"text":"keep it proportional to the amount of liquid/other ingredients and it will all be fine.","meta":{"section":"Cooking","utc":"1385096535"}} +{"text":"Oookay. Then go with the melted mint chocolate.","meta":{"section":"Cooking","utc":1496655042}} +{"text":"That's not something I've thought about before, would I use it in place of the white vinegar?","meta":{"section":"Cooking","utc":"1434824854"}} +{"text":"I've read a lot about how professional chefs use a microwave. They say it's good for boiling water quickly and softening butter, and that's about it. They don't use it to reheat foods or cook because of the way they work. A microwave reheats food in a really weird way. There are hot spots and it cooks very weirdly. I got tired of eating food that has been reheated in such a weird way. Again, I feel like microwaves are a 1970s fad, and most people would do well to use a microwave much less. I got rid of mine years ago, and each time I consider buying one I talk myself out of it since the use is so limited. I have an electric kettle and I'm not regularly softening butter. Unless you're drinking extreme amounts of soda, you can get 2L bottles of soda for about $0.50-$0.70. The time it takes to offset the purchase price of the machine and bottles is like 10 years. Also soda should be seen as a treat, if you're drinking soda water daily you're not living frugally, no matter how you get your soda. Straight tap water should be the vast majority of what you're drinking.","meta":{"section":"Cooking","utc":1513002200}} +{"text":"Whole Foods has bulk bins for dry goods and spices and teas and stuff. I don't buy groceries there, but their bulk herbs taste better and sometimes cheaper than prepackaged ones, at least to me. You can buy as much or as little as you need.","meta":{"section":"Cooking","utc":"1367721426"}} +{"text":"Laura Calder who hosted (or maybe still hosts? I don't know if that show is still on) French Food at Home made Frenchified popcorn with herbes de provence and garlic butter. I've made it a few times and it is delicious!","meta":{"section":"Cooking","utc":"1344201413"}} +{"text":"Pot-in-pot the IP makes ok rice. 1:1 rice:water otherwise it's still soggy. Good for anything with really long cooking times (beans!), or if you want to make soups (from frozen ingredients is ok too). It doesn't save much if any time for quick things like steaming veggies or cooking potatoes because it takes quite a while to heat up. Figuring out cooking times takes a bit of practice because even the quick steam release is not instantaneous. The IP is bad at small portions unless you go pot-in-pot and you need a fitting pot lid for anything that requires evaporation (and at that point I can just use a normal pot that is easier to handle). Because it's so deep compared to its diameter and the pot turns, without a handle to hold on to it, searing stuff inside is much more of a hassle than a pan, the uneven heating doesn't help either. I guess for your purposes, and how well you already get along with a rice cooker, replacing it would be the best option of the three.","meta":{"section":"Cooking","utc":1533877482}} +{"text":"replying to see at home","meta":{"section":"Cooking","utc":"1339949126"}} +{"text":"Negative, 'bourbon' has legal protection, but not over place of origin: > In the United States there are groups that have some degree of protection for their regional designation. For example, Vidalia onions must be produced within a certain region around Vidalia, Georgia, as defined by the Georgia Department of Agriculture, and \"100% Florida orange juice\" is certified as being such by that state's Department of Citrus. Some of these marks are protected in the United States under certification mark law, such as the Idaho Potato Commission's \"Idaho\" and \"Grown in Idaho\" registered trademarks for potatoes. Tennessee whiskey is straight Bourbon Whiskey produced in the state of Tennessee. This definition is legally established under the North American Free Trade Agreement (NAFTA), which states that Tennessee whiskey is \"a straight Bourbon Whiskey authorised to be produced only in the State of Tennessee.\" There also are cases in which a geographical name has been trademarked for a particular product that might not even be manufactured there, such as Philadelphia cream cheese. However, because the several states are limited in sovereignty under the United States Constitution, these types of laws are extremely limited in terms of enforcement, except to the extent that they are backed by various U.S. federal laws. And bourbon has delineations between 'bourbon' and 'straight bourbon' > > The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption must be: > > Produced in the United States > Made from a grain mixture that is at least 51% corn > Aged in new, charred oak containers > Distilled to no more than 160 (U.S.) proof (80% alcohol by volume) > Entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume) > Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume) > Bourbon has no minimum specified duration for its aging period. Products aged for as little as three months are sold as bourbon. The exception is straight bourbon, which has a minimum aging requirement of two years. In addition, any bourbon aged less than four years must include an age statement on its label. > > Bourbon that meets the above requirements, has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may (but is not required to) be called straight bourbon. > > Bourbon that is labeled as straight that has been aged under four years must be labeled with the duration of its aging. > Bourbon that has an age stated on its label must be labeled with the age of the youngest whiskey in the bottle (not counting the age of any added neutral grain spirits in a bourbon that is labeled as blended, as neutral-grain spirits are not considered whiskey under the regulations and are not required to be aged at all). Sauce: Wiki Sauce 1 Wiki Sauce 2","meta":{"section":"Cooking","utc":1486409588}} +{"text":"Ah, I see that's really cool. Except for the granite part. That's awful. My friend's parents have a glass cutting board. That's about the only material I can think of that might be worse than granite.","meta":{"section":"Cooking","utc":1477082517}} +{"text":"Nah, not difficult. It's also a lot less alcoholic if you cook it down, and if you have never had alcohol before you won't want to have it full strength. This page talks about osso bucco and in particular the merits of using or not using tomatoes in the recipe, and includes a tomato-less version. I've made it myself. https://www.google.com.au/amp/s/amp.theguardian.com/lifeandstyle/wordofmouth/2014/mar/06/how-to-cook-perfect-osso-buco","meta":{"section":"Cooking","utc":1536345870}} +{"text":"Layer your flavors. Start with a hot pan, add cold oil, then shallots or onions and garlic. Once they start to soften, add your ground beef, season very well with salt, pepper, smoked paprika. Brown the heck out of it, once it's starting to get almost crispy, lightly season and drain.","meta":{"section":"Cooking","utc":"1437963414"}} +{"text":"Why not considering purchasing a Cuckoo Korean rice cooker that was similar to the one that made the rice you tried? Thankfully both brands are geared more towards short and medium grain rice as typically that is the kind eaten by Japanese and Koreans. Anyways, I believe that battery is just used to maintain the proper time, remember the previous timers, and settings on the unit. If you don't plan on using the timer, then I would assume you don't need to worry too much about battery failure on the majority of the fuzzy logic models. You would just need to manually set the clock and timer reach time you unplugged and plugged the unit back in.","meta":{"section":"Cooking","utc":1514990848}} +{"text":"Any chance there is a crockpot in the house?","meta":{"section":"Cooking","utc":"1419429447"}} +{"text":"I loved his show as a kid but he appeared on Judge John Hodgman once acting like that + awkwardly hitting on a married female guest (joking, but no one was laughing)... It just really put me off \ud83d\ude2c","meta":{"section":"Cooking","utc":1548395387}} +{"text":"It's really a grilled grilled cheese. It's on his YouTube channel.","meta":{"section":"Cooking","utc":1498458403}} +{"text":"you take that back motherfucker","meta":{"section":"Cooking","utc":1455817646}} +{"text":"Whole grains taste better than white/processed.","meta":{"section":"Cooking","utc":1501047315}} +{"text":"the size of a handball. &#3232;\\_&#3232;","meta":{"section":"Cooking","utc":"1330064887"}} +{"text":"Wasn't making a serious PC just taking the fat off some duck Chill guys, thanks for the info","meta":{"section":"Cooking","utc":"1369972488"}} +{"text":"Thanks. I am not an expert in cajun seasoning, though I do enjoy quite a few cajun dishes. We have Tony Chachere's in the spice cabinet now, but we rarely use it. I have no idea how that compares to other cajun spice blends. Thoughts?","meta":{"section":"Cooking","utc":1482342973}} +{"text":"What are fritos? I have indeed added more Tom puree and going to sour cream the shit out of it. With some grilled peppers and popping kidney beans.","meta":{"section":"Cooking","utc":1521660201}} +{"text":"God no. It was sitting room temp while the chicken grilled.","meta":{"section":"Cooking","utc":1552154880}} +{"text":"What about just plain old zip top plastic bags? Quart, gallon, what ever you need.","meta":{"section":"Cooking","utc":"1443272603"}} +{"text":"tendies? Mom run out of good boy points?","meta":{"section":"Cooking","utc":1449812420}} +{"text":"Souffles are dead easy in my experience. The only real trick is having the dish and the diner at the table at the same time, which is solved by artichokes first. The souffle can be assembled an hour or so before baking. In every case, one should avoid making a dish for the first time for a guest, but OP is \"an adept home cook\", so probably has made a souffle before. If not, then another dish would be a better choice.","meta":{"section":"Cooking","utc":"1428600211"}} +{"text":"It's personal preference. My suggestion is to look for local asian markets. Typically they'll have a small section for dishes. There's one near me that has a strong plastic bowl, deep brown (nigh black) on the outside and a deep red inside. I picked up multiple sizes. As for chopsticks it's also personal preference, just remember that if the wood isn't sealed then it's a one time use item. I personally use disposable a lot since I cook with them frequently, but you can get titanium and stainless if you want to go a more permanent and easy to maintain route.","meta":{"section":"Cooking","utc":1510176538}} +{"text":"Tinned mushy peas used to be advertised in the UK as \"northern caviar\" (because they're particularly popular in northern England).","meta":{"section":"Cooking","utc":1450299506}} +{"text":"Yup. And the smell when it's done. Ahhhh it's awesome.","meta":{"section":"Cooking","utc":1561404950}} +{"text":"I have used it to chum for catfish but never eaten it. I like Vienna sausages though, and they smell exactly like Potted Meat Food Product.","meta":{"section":"Cooking","utc":"1446525570"}} +{"text":"Thank you ^_^","meta":{"section":"Cooking","utc":"1363195848"}} +{"text":"Gnocchi. I'm sorry, I'm really sorry, but it's like \u00a31 to \u00a31.50 a bag, and it tastes alright. Making it from scratch takes forever, makes the most unholy mess and doesn't actually taste any better than the bought stuff. I know I can make it out of more interesting veg (butternut squash, or pumpkin etc) if I make it myself, but it just never feels worth it.","meta":{"section":"Cooking","utc":1554534677}} +{"text":"His name is Chad. I didn't even look at the picture yet, but if they're a tool, there is a 80% chance his name is Chad. edit: 100% an aebelskiver pan. We have one just like it.","meta":{"section":"Cooking","utc":1539883555}} +{"text":"It's surprising to me that nobody has mentioned pectin as a possible binder. If there is enough pectin in the fibers of the included vegetable material, you could add some acid to activate it to act as a natural binder. You could potentially add some as well. Think canning jellies and jams. You'd get a gel that comes together similar to how ground beef congeals together. Pectin is derived from plants so you might even be able to use it as the sole binder and make a vegan veggie burger. I also support the addition of an egg, just something I thought of.","meta":{"section":"Cooking","utc":"1434435460"}} +{"text":"you are kidding, right?","meta":{"section":"Cooking","utc":"1436275998"}} +{"text":"We call them \"steak cut\" or \"thick cut\" fries.","meta":{"section":"Cooking","utc":"1336889659"}}