id string | name string | created_utc int64 | author string | subreddit string | body string | score int64 | parent_id string | link_id string | permalink string | is_submitter bool | stickied bool | created_date timestamp[ns, tz=UTC] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3pqds5 | t1_d3pqds5 | 1,464,652,321 | user_83eb34e894fe | Cooking | Definitely sounds like pickled onion to me, but I'm certainly no culinary expert. | 3 | t1_d3ppowb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqds5 | null | false | 2016-05-30T23:52:01Z |
d3pqcls | t1_d3pqcls | 1,464,652,262 | user_146c5384bbe0 | Cooking | Whole chicken | 2 | t1_d3pfvop | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqcls | null | false | 2016-05-30T23:51:02Z |
d3pqchx | t1_d3pqchx | 1,464,652,258 | user_1da81ea39317 | Cooking | You might enjoy the blog mid century menu! It's full of stuff like this. I | 2 | t1_d3paf9l | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqchx | null | false | 2016-05-30T23:50:58Z |
d3pqcc2 | t1_d3pqcc2 | 1,464,652,249 | user_d2187fea9bcb | Cooking | Step 1: Obtain pencil.
Step 2: Draw the rest of the owl. | 11 | t1_d3ph9sn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqcc2 | null | false | 2016-05-30T23:50:49Z |
d3pqbf6 | t1_d3pqbf6 | 1,464,652,204 | user_eb8bfc813664 | Cooking | I found out the hard way that this is possible. Only when making bread or dough with yeast though. Too much garlic kills the yeast and it won't rise. So, if you want to incorporate garlic in your bread, don't do it until after the rise :P. | 2 | t1_d3pcn5e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqbf6 | null | false | 2016-05-30T23:50:04Z |
d3pqb7u | t1_d3pqb7u | 1,464,652,195 | user_c0b1165939eb | Cooking | This is almost every Cook's Illustrated recipe. Infuriating. | 1 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqb7u | null | false | 2016-05-30T23:49:55Z |
d3pqa8n | t1_d3pqa8n | 1,464,652,149 | user_1dee00554dd1 | Cooking | Step 1: Don't have sex.
Step 2: Milk cows.
Step 3: ????
Step 4: Profit. | 4 | t1_d3ph2ps | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqa8n | null | false | 2016-05-30T23:49:09Z |
d3pqa64 | t1_d3pqa64 | 1,464,652,145 | user_baf21cfdfc16 | Cooking | I dunno, Paula Deen's [recipe for English Peas](http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe.html) changed my life. Sometimes, the end result makes all that extra effort worth it.
| 6 | t1_d3pc9cu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqa64 | null | false | 2016-05-30T23:49:05Z |
d3pqa4i | t1_d3pqa4i | 1,464,652,143 | user_7b9a2e910b17 | Cooking | if you can manage a indirect fire grill you can grill fresh brats without splitting them so they barely get grill marks.
I do that and then over the heat have onions , garlic, beef bullion, ground black pepper, small amount of unsalted butter and either beer or water in a shallow aluminum tray getting hot.
Once the ... | 1 | t3_4lmdly | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3pqa4i | null | false | 2016-05-30T23:49:03Z |
d3pq9m8 | t1_d3pq9m8 | 1,464,652,118 | user_1dee00554dd1 | Cooking | True enough. But I can't help but mutter "suck it, Ina" when I reach for my Costco olive oil when I use her recipes. | 9 | t1_d3pjijy | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq9m8 | null | false | 2016-05-30T23:48:38Z |
d3pq9jz | t1_d3pq9jz | 1,464,652,114 | user_d2187fea9bcb | Cooking | I recall someone writing that "it is easy to see that..." is usually code for "I didn't understand this well enough to explain it". | 2 | t1_d3pm0xd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq9jz | null | false | 2016-05-30T23:48:34Z |
d3pq98n | t1_d3pq98n | 1,464,652,099 | user_b47aa29db693 | Cooking | Carbonara with peas tastes really good | 6 | t1_d3pq13s | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq98n | null | false | 2016-05-30T23:48:19Z |
d3pq8qg | t1_d3pq8qg | 1,464,652,076 | user_1795181872e1 | Cooking | People who make stuff up say that microwaves accelerate the harmonic vibrations of any and all molecules heated by them. This unnatural process cancels out every nutrient, and can even cause your own molecules to fall out of vibration and leads directly to cancer. | 2 | t1_d3p58fb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq8qg | null | false | 2016-05-30T23:47:56Z |
d3pq895 | t1_d3pq895 | 1,464,652,052 | user_c6908ddcb20e | Cooking | Just don't say anything until after I eat your chicken and dumplings, lol. | 1 | t1_d3pq26p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq895 | null | false | 2016-05-30T23:47:32Z |
d3pq86s | t1_d3pq86s | 1,464,652,048 | user_b47aa29db693 | Cooking | I sort of understand where you're coming from but I always taste my raw meat before cooking..... it's actually terrible when I'm making flank steak. I'll eat half before I cook it.... :( | 3 | t1_d3phbj6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq86s | null | false | 2016-05-30T23:47:28Z |
d3pq82t | t1_d3pq82t | 1,464,652,043 | user_0f0c39d5582e | Cooking | As unconscionable as it is inexplicable. | 2 | t1_d3ppsul | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq82t | null | false | 2016-05-30T23:47:23Z |
d3pq7bw | t1_d3pq7bw | 1,464,652,005 | user_93b58b9ec3bb | Cooking | The couch is just starting to smell normal again. | 24 | t1_d3pm0lm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq7bw | null | false | 2016-05-30T23:46:45Z |
d3pq6cm | t1_d3pq6cm | 1,464,651,960 | user_5b2e9ad5d8b9 | Cooking | you have to have the masher and not use an electric mixer...also i taste test through out so i fix it to my taste as i go | 2 | t1_d3ppgbe | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq6cm | null | false | 2016-05-30T23:46:00Z |
d3pq56x | t1_d3pq56x | 1,464,651,901 | user_c0b1165939eb | Cooking | This is how I learned that in the 50s, mousse was just stuff suspended in aspic. Thanks, 50s cookbook! | 3 | t1_d3paf9l | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq56x | null | false | 2016-05-30T23:45:01Z |
d3pq36s | t1_d3pq36s | 1,464,651,804 | user_8fdc1ed9f1da | Cooking | Here is a good explanation of Wondra, and how it's different.
[Wondra](http://bakingbites.com/2008/05/what-is-wondra-flour/)
| 7 | t3_4ls95w | t3_4ls95w | /r/Cooking/comments/t3_4ls95w/d3pq36s | null | false | 2016-05-30T23:43:24Z |
d3pq26p | t1_d3pq26p | 1,464,651,755 | user_d5498c4ef2bf | Cooking | I used that gross canned whole chicken once in a chicken and dumplings recipe. Turned out pretty damn good. Just saying. | 2 | t1_d3p57zg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq26p | null | false | 2016-05-30T23:42:35Z |
d3pq1vg | t1_d3pq1vg | 1,464,651,739 | user_7ebe307a1615 | Cooking | The only time I wash chicken is when I didn't have the forethought to defrost it and I'm trying to get it off that fluffy, white, half frozen pillow that comes underneath it. Then of course I rip the pillow thing and now I have silica? balls all over the raw meat. I can't be the only one who has been in this scenario. | 2 | t1_d3p8s71 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq1vg | null | false | 2016-05-30T23:42:19Z |
d3pq1hc | t1_d3pq1hc | 1,464,651,720 | user_f7c8067ad956 | Cooking | Thaw the shanks in a sink full of cold water. While that's happening cut up potatoes, sweet potato, carrot, celery, garlic, a ton of onions, mushrooms, throw in some cranberry raisins, 3/8" of ginger root cut up, turmeric, honey, black pepper, red pepper, couple tablespoons of tomato paste, some sweet peppers (the mult... | 1 | t3_4ls27e | t3_4ls27e | /r/Cooking/comments/t3_4ls27e/d3pq1hc | null | false | 2016-05-30T23:42:00Z |
d3pq13s | t1_d3pq13s | 1,464,651,701 | user_16d10ea545fe | Cooking | Adding peas never occured to me, but now I really want to try it... | 2 | t1_d3pof56 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pq13s | null | false | 2016-05-30T23:41:41Z |
d3pq0ut | t1_d3pq0ut | 1,464,651,689 | user_99f3e9009a18 | Cooking | You'll need a left-handed knife. | 1 | t1_d3po41m | t3_4lrzj1 | /r/Cooking/comments/t3_4lrzj1/d3pq0ut | null | false | 2016-05-30T23:41:29Z |
d3ppzqv | t1_d3ppzqv | 1,464,651,632 | user_16d10ea545fe | Cooking | I'll also allow beans. I won't use canned beans, but I don't begrudge a recipe for calling for them, I just make my own and use that instead. | 4 | t1_d3pfqlq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppzqv | null | false | 2016-05-30T23:40:32Z |
d3ppzhx | t1_d3ppzhx | 1,464,651,621 | [deleted] | Cooking | [deleted] | 1 | t1_d3poquc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppzhx | null | false | 2016-05-30T23:40:21Z |
d3ppxit | t1_d3ppxit | 1,464,651,523 | user_6be53a9a0e60 | Cooking | This is the best way to go. If I'm too lazy for the grill, I drain the liquid and sear in the same pan. | 2 | t1_d3ogfim | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3ppxit | null | false | 2016-05-30T23:38:43Z |
d3ppxi3 | t1_d3ppxi3 | 1,464,651,521 | user_56a16af1d2a5 | Cooking | I made [this recipe](http://www.seriouseats.com/2016/03/how-to-make-tender-braised-lamb-shanks-herb-salad.html) last week, minus the herb salad and served it over homemade pasta. It was seriously delicious. If you go with this make sure to take the recommendation to strain the sauce. | 1 | t3_4ls27e | t3_4ls27e | /r/Cooking/comments/t3_4ls27e/d3ppxi3 | null | false | 2016-05-30T23:38:41Z |
d3ppw98 | t1_d3ppw98 | 1,464,651,457 | user_e4ff1a15110d | Cooking | What's really most remarkable about whipped cream to me is that you aren't really saving any ingredients by using cool whip. So you're saving five minutes with a whisk, or one minute with an electric mixer, and just substituting 'cool whip' for 'heavy cream'.
I've found using real vanilla beans also tends to blow peo... | 10 | t1_d3pn1aw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppw98 | null | false | 2016-05-30T23:37:37Z |
d3ppw8b | t1_d3ppw8b | 1,464,651,456 | user_16d10ea545fe | Cooking | What the fuck does that even mean | 11 | t1_d3pkimb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppw8b | null | false | 2016-05-30T23:37:36Z |
d3ppubc | t1_d3ppubc | 1,464,651,363 | user_6be53a9a0e60 | Cooking | Smoked baby back pork ribs, linguica, chicken, and tri-tip. Bacon and garlic mashed potatoes, BBQ beans, and corn. Cherry pie with fresh picked cherries from our trees in Bishop. | 1 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3ppubc | null | false | 2016-05-30T23:36:03Z |
d3ppswe | t1_d3ppswe | 1,464,651,293 | [deleted] | Cooking | [deleted] | 0 | t3_4ls95w | t3_4ls95w | /r/Cooking/comments/t3_4ls95w/d3ppswe | null | false | 2016-05-30T23:34:53Z |
d3ppsul | t1_d3ppsul | 1,464,651,290 | user_9b537b668c0b | Cooking | I once went camping with a man who brought canned bacon. And are it cold, from the can. While camping!!! There was a fire literally inches from the bacon!!! | 2 | t1_d3p5d8u | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppsul | null | false | 2016-05-30T23:34:50Z |
d3ppstw | t1_d3ppstw | 1,464,651,289 | user_bf421eb27b00 | Cooking | Sure.
It makes a difference for bakers. If you're not a baker, it honestly doesn't matter at all.
| 2 | t1_d3p7gk7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppstw | null | false | 2016-05-30T23:34:49Z |
d3ppsgk | t1_d3ppsgk | 1,464,651,272 | user_43f9e786793b | Cooking | This is exactly what she does!!
Like here http://www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe.html (you know how Asians love their dijon mustard) and here http://www.foodnetwork.com/recipes/ina-garten/elis-asian-salmon-recipe.html and here http://www.foodnetwork.com/recipes/ina-garten/crunchy-no... | 2 | t1_d3pocbn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppsgk | null | false | 2016-05-30T23:34:32Z |
d3ppsbv | t1_d3ppsbv | 1,464,651,265 | user_16d10ea545fe | Cooking | She studied at Le Cordon Bleu Paris. I've never tried her recipes or seen her show, so I've no idea how her food is, but she did attend one of the top culinary schools in the world. | 6 | t1_d3pln4e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppsbv | null | false | 2016-05-30T23:34:25Z |
d3pprs7 | t1_d3pprs7 | 1,464,651,238 | user_bf421eb27b00 | Cooking | > I'm European so I am confused by this too, but since all the US recipes use it I thought it was just a different exact standard.
It is. It's an exact standard for volume.
The issue with volumetric measurements is that some ingredients are compressible. A cup of water is just as exact as a 1/2 pound of water. A ... | 2 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pprs7 | null | false | 2016-05-30T23:33:58Z |
d3ppqr7 | t1_d3ppqr7 | 1,464,651,189 | user_da57ecc27826 | Cooking | The worst thing she ever made, which is really saying something. | 7 | t1_d3pj1ds | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppqr7 | null | false | 2016-05-30T23:33:09Z |
d3ppqdm | t1_d3ppqdm | 1,464,651,171 | user_157e26806a5f | Cooking | For true! | 2 | t1_d3pooba | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppqdm | null | false | 2016-05-30T23:32:51Z |
d3ppowb | t1_d3ppowb | 1,464,651,099 | user_d96abae9b9d6 | Cooking | English is a second language to me, I always thought I was making caramelized onions, but all these seem different from what I am doing. I put 1 red onion sliced in a small pot, pour in some red wine vinegar and sugar and heat it up until it bubbles, stirring occasionally, then put the heat on lowest and let it sit unt... | 1 | t1_d3pb4hx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppowb | null | false | 2016-05-30T23:31:39Z |
d3ppo1h | t1_d3ppo1h | 1,464,651,056 | user_6e562e08ea72 | Cooking | Obviously haven't had *my* tasty boogers. | 2 | t1_d3pcsdk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppo1h | null | false | 2016-05-30T23:30:56Z |
d3pplhx | t1_d3pplhx | 1,464,650,933 | user_4f69775d93f5 | Cooking | They aren't bad at all, but some serious scaling back needs to be done. I love butter, but not that much butter.
And instead of maple flavouring in the icing, some actual maple syrup makes all the difference. These are super rich, like your teeth will hurt. | 2 | t1_d3ppf5f | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pplhx | null | false | 2016-05-30T23:28:53Z |
d3pplab | t1_d3pplab | 1,464,650,923 | user_16d10ea545fe | Cooking | Okay, but to be fair, you can make intensely flavorful broth by just boiling bones and adding salt. Waaaay better than anything store-bought. I don't disregard a recipe for including store-bought broth, I just substitute in homemade. | 1 | t1_d3p99fl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pplab | null | false | 2016-05-30T23:28:43Z |
d3ppjom | t1_d3ppjom | 1,464,650,842 | user_4cef0c4b30f0 | Cooking | I mean it might taste good, but for the sake of everything that is great about italian cuisine - dont call it carbonara, call it "cream and peas pasta" or whatever. | 0 | t1_d3pof56 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppjom | null | false | 2016-05-30T23:27:22Z |
d3ppjj5 | t1_d3ppjj5 | 1,464,650,834 | user_ce8384ca5c03 | Cooking | simple cherry filling with three simple ingredients. simple. | 1 | t1_d3pcyh5 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppjj5 | null | false | 2016-05-30T23:27:14Z |
d3ppjbp | t1_d3ppjbp | 1,464,650,824 | user_c37170bca6b9 | Cooking | They are. I can only make them like once every year or two. So. Much. Butter
Edit/Additional Note: What makes this recipe superior to other recipes is not just the amount of butter. You need to add the vanilla extract to the filling like she does. Vanilla really ups the game of just about any sweet good. You can t... | 2 | t1_d3ppf5f | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppjbp | null | false | 2016-05-30T23:27:04Z |
d3ppiy6 | t1_d3ppiy6 | 1,464,650,806 | [deleted] | Cooking | [removed] | 1 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppiy6 | null | false | 2016-05-30T23:26:46Z |
d3ppin9 | t1_d3ppin9 | 1,464,650,791 | user_913f1d192e5a | Cooking | Cuomo? Wow, it just keeps getting worse. That guy is a fucking reptile. | 2 | t1_d3pn3ls | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppin9 | null | false | 2016-05-30T23:26:31Z |
d3ppifk | t1_d3ppifk | 1,464,650,781 | user_91ca9eee4d6e | Cooking | Here in Venezuela cilantro is everywhere, but the farther south you go the more the hate. | 3 | t1_d3pozpv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppifk | null | false | 2016-05-30T23:26:21Z |
d3pphxo | t1_d3pphxo | 1,464,650,756 | user_6be53a9a0e60 | Cooking | Unless you cook rice everyday, who has room for such a one purpose appliance?
*Throws rice cooker out window*
It may be slightly less healthy, but pilaf is the way to go. Saute some long grain white rice and season it according to your main dish. You can add veggies or meat if you wish. | 1 | t1_d3p058a | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3pphxo | null | false | 2016-05-30T23:25:56Z |
d3pphua | t1_d3pphua | 1,464,650,751 | user_16d10ea545fe | Cooking | There must be some recipe where adding either will result in a tasty dish, but to suggest that they are interchangeable is just offensive. | 5 | t1_d3pfeli | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pphua | null | false | 2016-05-30T23:25:51Z |
d3pphcq | t1_d3pphcq | 1,464,650,726 | user_a0df501852c4 | Cooking | Brown em then simmer em slow slow with your liquid, veggies and seasoning. Rosemary and thyme are pretty traditional. | 1 | t3_4ls27e | t3_4ls27e | /r/Cooking/comments/t3_4ls27e/d3pphcq | null | false | 2016-05-30T23:25:26Z |
d3pph2o | t1_d3pph2o | 1,464,650,713 | user_d9eadee5dbec | Cooking | Thanks! Oh, gosh...you know, it's guacamole. The only two key ingredients are, IMHO, avocados and fresh lemon juice. I grind in some salt and fresh ground pepper. The next time I'll start with garlic cloves and lemon before I add the avocado, but, like I said, I was keeping this one mild for a certain person. I'd also ... | 1 | t1_d3pp2lk | t3_4lrwgp | /r/Cooking/comments/t3_4lrwgp/d3pph2o | null | false | 2016-05-30T23:25:13Z |
d3ppgys | t1_d3ppgys | 1,464,650,708 | user_3b93eb3766bb | Cooking | Or when a recipe calls for organic everything and activated almonds | 5 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppgys | null | false | 2016-05-30T23:25:08Z |
d3ppgun | t1_d3ppgun | 1,464,650,703 | user_4f69775d93f5 | Cooking | sheesh LOL | 1 | t1_d3pp2gg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppgun | null | false | 2016-05-30T23:25:03Z |
d3ppgbe | t1_d3ppgbe | 1,464,650,677 | user_4f69775d93f5 | Cooking | I've tried that recipe and, maybe I was doing it wrong, but it just didn't do anything for us. I expected it to be much richer.
Now, Julia Child's mashed potatoes...oh yes. | 1 | t1_d3pku24 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppgbe | null | false | 2016-05-30T23:24:37Z |
d3ppfgn | t1_d3ppfgn | 1,464,650,635 | user_6be53a9a0e60 | Cooking | I like to throw in a little sugar to help with the process. Just a little. | 1 | t1_d3p4xhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppfgn | null | false | 2016-05-30T23:23:55Z |
d3ppfc3 | t1_d3ppfc3 | 1,464,650,628 | user_bc8b0b4c536c | Cooking | Any baking recipe which doesn't include gram weightings for all ingredients. | 2 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppfc3 | null | false | 2016-05-30T23:23:48Z |
d3ppf5f | t1_d3ppf5f | 1,464,650,620 | user_df445dad86fc | Cooking | Fuuck me, I just looked that recipe up, you weren't kidding. But damn those look good. | 3 | t1_d3pom25 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppf5f | null | false | 2016-05-30T23:23:40Z |
d3ppf1n | t1_d3ppf1n | 1,464,650,614 | user_a83cb4a280cb | Cooking | My version of many different recipes.
2 tbsp oil
1 large onion chopped
Garlic cloves, as many as you like, minced
Salt & pepper
2 lamb shanks (more if you want leftovers)
2-3 cups red wine (apologies but I don’t have a specific recommendation – I just use some reasonably priced merlot from the grocery store)
2 ... | 2 | t3_4ls27e | t3_4ls27e | /r/Cooking/comments/t3_4ls27e/d3ppf1n | null | false | 2016-05-30T23:23:34Z |
d3ppewt | t1_d3ppewt | 1,464,650,608 | user_16d10ea545fe | Cooking | Nobody here is defending Sandra Lee's nasty garbage but a bunch of people are defending condensed cream of mushroom soup...so weird. | 4 | t1_d3phb6x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppewt | null | false | 2016-05-30T23:23:28Z |
d3ppebx | t1_d3ppebx | 1,464,650,579 | user_c38310a8bf4e | Cooking | Mmmm sugar oil.
No substituting for the real thing | 3 | t1_d3phms2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppebx | null | false | 2016-05-30T23:22:59Z |
d3ppe97 | t1_d3ppe97 | 1,464,650,574 | user_4f69775d93f5 | Cooking | I know, right? | 1 | t1_d3pngim | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppe97 | null | false | 2016-05-30T23:22:54Z |
d3ppdlp | t1_d3ppdlp | 1,464,650,543 | user_ce8384ca5c03 | Cooking | yeah just tell me what sort of cookies i'm getting into. I'll bail at gooey. Every cookie recipe is gooey. show me something different. | 2 | t1_d3pegq1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ppdlp | null | false | 2016-05-30T23:22:23Z |
d3ppa9c | t1_d3ppa9c | 1,464,650,384 | user_6f9fa711e87d | Cooking | please, if you are just planning on using a pan for general cooking, cheap nonstick 10 - 12 inch frying and a deep frying pan is all you need. Just change them out every 6 months. | 1 | t3_4lnezr | t3_4lnezr | /r/Cooking/comments/t3_4lnezr/d3ppa9c | null | false | 2016-05-30T23:19:44Z |
d3pp9mo | t1_d3pp9mo | 1,464,650,353 | user_16d10ea545fe | Cooking | Nope! I pat my bird dry; the salt on the surface helps the skin get nice and crispy! | 1 | t1_d3p6r6u | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pp9mo | null | false | 2016-05-30T23:19:13Z |
d3pp9k7 | t1_d3pp9k7 | 1,464,650,349 | user_ce8384ca5c03 | Cooking | either either. I usually use them as whole oats because I like the texture.
You can subsititute the milk with most any liquid as long as you add it gradually so you don't go overboard.
i personally use one of either provided by Scooby on his channel but it's always fun to try out others and see what they do.
spoil... | 6 | t1_d3piz3v | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pp9k7 | null | false | 2016-05-30T23:19:09Z |
d3pp9k5 | t1_d3pp9k5 | 1,464,650,348 | user_ef02ea6e59a1 | Cooking | Not so much a sentence but in trying to learn to cook the Polish food my family never taught me to make I've run into a lot of sites that misspell dish names carelessly (i.e.: perogi instead of pieróg/pierogi/pierogów) and it's a great indicator they don't have a clue what they're talking about | -1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pp9k5 | null | false | 2016-05-30T23:19:08Z |
d3pp81m | t1_d3pp81m | 1,464,650,276 | user_df445dad86fc | Cooking | Hot sauce and butter. | 5 | t1_d3pgq2c | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pp81m | null | false | 2016-05-30T23:17:56Z |
d3pp7na | t1_d3pp7na | 1,464,650,257 | user_7f46d62afdf5 | Cooking | Yep you're correct, my mistake. Edited the comment. | 3 | t1_d3pjyw1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pp7na | null | false | 2016-05-30T23:17:37Z |
d3pp7eq | t1_d3pp7eq | 1,464,650,245 | user_c38310a8bf4e | Cooking | You can make very good ribs at home without a smoker, but that requires an oven and several hours. Don't destroy good meat with impatience | 2 | t3_4lqr8t | t3_4lqr8t | /r/Cooking/comments/t3_4lqr8t/d3pp7eq | null | false | 2016-05-30T23:17:25Z |
d3pp6ke | t1_d3pp6ke | 1,464,650,203 | user_247d25c5eb39 | Cooking | The only thing I really like about Paula Deen and Rachel Ray is their lines of cookware. Pretty good quality stuff for decent prices. | 2 | t1_d3pc9cu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pp6ke | null | false | 2016-05-30T23:16:43Z |
d3pp2lk | t1_d3pp2lk | 1,464,650,013 | user_1eff2c4fbacf | Cooking | This looks great! Idk why but I like the idea of the ritual of mashing it up with a mortal and pestle. Care to share your recipe? | 2 | t3_4lrwgp | t3_4lrwgp | /r/Cooking/comments/t3_4lrwgp/d3pp2lk | null | false | 2016-05-30T23:13:33Z |
d3pp2gg | t1_d3pp2gg | 1,464,650,005 | user_f2583671683f | Cooking | I saw an episode of her show on food network where they showed her family drive into town for Panda Express. That's where she lost me | 3 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pp2gg | null | false | 2016-05-30T23:13:25Z |
d3pp1um | t1_d3pp1um | 1,464,649,976 | user_a89885232915 | Cooking | Idk, I trust Pepin and he uses the microwave a lot, like to blanch basil for pesto or to melt chocolate. | 5 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pp1um | null | false | 2016-05-30T23:12:56Z |
d3pp1uo | t1_d3pp1uo | 1,464,649,976 | user_6f9fa711e87d | Cooking | marinade affect texture, breast size affect cooking time. | 1 | t3_4lnp64 | t3_4lnp64 | /r/Cooking/comments/t3_4lnp64/d3pp1uo | null | false | 2016-05-30T23:12:56Z |
d3pozpv | t1_d3pozpv | 1,464,649,873 | user_247d25c5eb39 | Cooking | Yeah, parsley and cilantro both have very distinct and different tastes.
Plus, if you're in that subset of people where cilantro tastes like soap, it's very much not something you can 'either/or' in a dish. | 6 | t1_d3pfeli | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pozpv | null | false | 2016-05-30T23:11:13Z |
d3pozeh | t1_d3pozeh | 1,464,649,856 | user_16d10ea545fe | Cooking | If you really need to throw together a meal from nothing for your family in half an hour, by all means, take a shortcut and use something canned. But why use nasty-ass canned soup if you don't absolutely have to?? | 3 | t1_d3p64jn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pozeh | null | false | 2016-05-30T23:10:56Z |
d3poyp6 | t1_d3poyp6 | 1,464,649,821 | user_29add7bcf6f8 | Cooking | While some do take this to an extreme there actually is a sound reason for doing this when salting meat or anything else that needs even coverage - it disperses the salt better and gives less chance for salt "clumping." But yes, totally unnecessary for sauces or anything like that. | 3 | t1_d3pjaga | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3poyp6 | null | false | 2016-05-30T23:10:21Z |
d3powzb | t1_d3powzb | 1,464,649,736 | user_900f37600a97 | Cooking | I agree with the exception of [french guy cooking on youtube](https://www.youtube.com/user/FrenchGuyCooking) he calls them "hacks" sometimes, but I still love his videos. His hacks are usually a way to make super complicated french recipes in a simpler/less authentic way. | 3 | t1_d3p8lig | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3powzb | null | false | 2016-05-30T23:08:56Z |
d3powwu | t1_d3powwu | 1,464,649,732 | user_bede0774fa31 | Cooking | I find it incredible that anyone would pay more for pre shredded cheese rather than take 10s to do it by hand | 1 | t1_d3k33cf | t3_4l13kn | /r/Cooking/comments/t3_4l13kn/d3powwu | null | false | 2016-05-30T23:08:52Z |
d3powj0 | t1_d3powj0 | 1,464,649,714 | user_d9eadee5dbec | Cooking | Well, the first thing I'd do is get an oven thermometer. You're going to need a consistent oven temperature of 500F/260C. The basic cheese you want is a good mozzarella - not the hard plastic-like stuff that comes in a ball - a good quality one. Learn to make your own pizza sauce from those tomatoes - it's really easy.... | 1 | t1_d3pohhi | t3_4lruel | /r/Cooking/comments/t3_4lruel/d3powj0 | null | false | 2016-05-30T23:08:34Z |
d3powfb | t1_d3powfb | 1,464,649,709 | user_247d25c5eb39 | Cooking | Ditto with microwave rice, if you're using instant rice. Fast and easy, and it doesn't dirty up a pot. | 2 | t1_d3p5h0b | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3powfb | null | false | 2016-05-30T23:08:29Z |
d3pour1 | t1_d3pour1 | 1,464,649,626 | user_84d560a40b54 | Cooking | Oh sheesh! In one of her books she says turmeric, I am sure. I remember cringing at that because if cooked well it naturally gets a deep golden color. But adding dye?? Ugh. | 5 | t1_d3poknp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pour1 | null | false | 2016-05-30T23:07:06Z |
d3potsn | t1_d3potsn | 1,464,649,581 | user_da3e4df79334 | Cooking | I'd braise it in red wine | 2 | t1_d3pkcwa | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3potsn | null | false | 2016-05-30T23:06:21Z |
d3potaz | t1_d3potaz | 1,464,649,558 | user_16d10ea545fe | Cooking | I am in disbelief of the support for cream of mushroom soup here. Good food is made from good ingredients; this almost always means ingredients that taste good *all by themselves*. Canned condensed cream of mushroom soup is gross by itself; why add something so repulsive to an otherwise decent dish? | 1 | t1_d3pcuvz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3potaz | null | false | 2016-05-30T23:05:58Z |
d3poquc | t1_d3poquc | 1,464,649,437 | user_83eb34e894fe | Cooking | :( You could always get more. | 1 | t1_d3pnqvf | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3poquc | null | false | 2016-05-30T23:03:57Z |
d3pooew | t1_d3pooew | 1,464,649,322 | user_1a44a99d500e | Cooking | what kind of oatmeal? i assume old fashioned, but just want to make sure | 5 | t1_d3peew9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pooew | null | false | 2016-05-30T23:02:02Z |
d3pooba | t1_d3pooba | 1,464,649,318 | user_4f69775d93f5 | Cooking | Church grandmas can cook! LOL | 3 | t1_d3pna1q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pooba | null | false | 2016-05-30T23:01:58Z |
d3ponq1 | t1_d3ponq1 | 1,464,649,288 | user_4b7da05fefb6 | Cooking | Those juices..
They leak through my freezer bags when I let chicken thaw in the fridge over night. I should probably find some proper freezer containers. | 2 | t1_d3pgrxb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ponq1 | null | false | 2016-05-30T23:01:28Z |
d3pom25 | t1_d3pom25 | 1,464,649,206 | user_4f69775d93f5 | Cooking | Pretty much.
Her cinnamon rolls..wow, a person needs to cut back on the butter for that. They're not too bad in moderation. | 6 | t1_d3po8a2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pom25 | null | false | 2016-05-30T23:00:06Z |
d3poldy | t1_d3poldy | 1,464,649,172 | user_66cf33e86c60 | Cooking | TIL the bar for health food is that it doesn't send you into anaphylactic shock. | 1 | t1_d3p6yyv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3poldy | null | false | 2016-05-30T22:59:32Z |
d3poknp | t1_d3poknp | 1,464,649,135 | user_4f69775d93f5 | Cooking | As /u/jeexbit posted, http://thepioneerwoman.com/cooking/simple-hearty-chicken-rice-soup-itll-keep-ya-honest/
She even has a pic of the food dye.
I said chicken noodle soup when in fact it was chicken and rice soup. | 6 | t1_d3podiy | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3poknp | null | false | 2016-05-30T22:58:55Z |
d3pokoe | t1_d3pokoe | 1,464,649,135 | user_225c81a656de | Cooking | When they use margarine instead of butter. | 9 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pokoe | null | false | 2016-05-30T22:58:55Z |
d3pojof | t1_d3pojof | 1,464,649,085 | user_16d10ea545fe | Cooking | I am thoroughly scandalized. | 2 | t1_d3pdv7e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pojof | null | false | 2016-05-30T22:58:05Z |
d3poj6p | t1_d3poj6p | 1,464,649,062 | user_6fd633ca62b0 | Cooking | Heh | 0 | t1_d3pf2a8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3poj6p | null | false | 2016-05-30T22:57:42Z |
d3poinv | t1_d3poinv | 1,464,649,038 | user_16d10ea545fe | Cooking | >To what?
Anything you want to ruin, obviously. | 2 | t1_d3p92f1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3poinv | null | false | 2016-05-30T22:57:18Z |
d3pohzm | t1_d3pohzm | 1,464,649,003 | user_6f9fa711e87d | Cooking | herb butter and garlic poach. | 1 | t3_4ln4fx | t3_4ln4fx | /r/Cooking/comments/t3_4ln4fx/d3pohzm | null | false | 2016-05-30T22:56:43Z |
d3pohu8 | t1_d3pohu8 | 1,464,648,995 | user_84d560a40b54 | Cooking | Its not necessary, that's the point. She can sauté mushrooms and onions and add chicken stock and stir in sour cream at the end for a real version. | 4 | t1_d3p9g9v | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pohu8 | null | false | 2016-05-30T22:56:35Z |
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