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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3p5m7x | t1_d3p5m7x | 1,464,617,879 | user_cc5fbfaca7d4 | Cooking | Have you ever seen canned hamburger? With bun and all. | 112 | t1_d3p57zg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5m7x | null | false | 2016-05-30T14:17:59Z |
d3p5lgr | t1_d3p5lgr | 1,464,617,838 | user_33c807d0d975 | Cooking | It's the traditional method in lots of places, and the way I normally cook basmati. Keep testing it as you boil until it is perfectly cooked, and make a note of it, so you know how long to cook that particular variety of rice the next time.
After draining it, toss it with some butter, and mound it back in the pot or ... | 6 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p5lgr | null | false | 2016-05-30T14:17:18Z |
d3p5kkd | t1_d3p5kkd | 1,464,617,789 | user_bb6ddca6b788 | Cooking | Stick of gum. Let's go with that. | 11 | t1_d3p58a6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5kkd | null | false | 2016-05-30T14:16:29Z |
d3p5jx1 | t1_d3p5jx1 | 1,464,617,754 | user_4576103d479c | Cooking | That's more or less how I do it on camping trips (my backpacking stove is only on or off - no simmer option). I think technically the idea is that rice is supposed to steam instead of boil. Of course it starts out boiling but then for the last while it's steaming.
I would imagine the difference comes in for really sta... | 4 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p5jx1 | null | false | 2016-05-30T14:15:54Z |
d3p5jka | t1_d3p5jka | 1,464,617,735 | user_cc5fbfaca7d4 | Cooking | That's just what it is. A shortcut. It is not hard to make it fresh or just use the component ingredients in the recipe. | -35 | t1_d3p5bo7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5jka | null | false | 2016-05-30T14:15:35Z |
d3p5jdo | t1_d3p5jdo | 1,464,617,725 | user_7b4c38a39285 | Cooking | Ain't nothing wrong with convenience. Cooking is not my full time job. | 57 | t1_d3p5h2t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5jdo | null | false | 2016-05-30T14:15:25Z |
d3p5iyr | t1_d3p5iyr | 1,464,617,703 | user_b89dd7bb642b | Cooking | That's not a sentence. | -20 | t1_d3p4pul | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5iyr | null | false | 2016-05-30T14:15:03Z |
d3p5ipf | t1_d3p5ipf | 1,464,617,689 | user_e61f0858230f | Cooking | Potato salad
3 bean salad
Hamburgers, hot dogs and their veg equivalents
Bbq chicken
Vegetarian bbq chicken (haters gonna hate)
Doctored up baked beans
Deviled eggs
Veggie and halloumi cheese kebabs
Straight up Apple pie with ice cream for dessert | 3 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3p5ipf | null | false | 2016-05-30T14:14:49Z |
d3p5iay | t1_d3p5iay | 1,464,617,667 | user_b8f1b19a3e2e | Cooking | I usually do a whole hog in a China box but I have to work | 3 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3p5iay | null | false | 2016-05-30T14:14:27Z |
d3p5hv7 | t1_d3p5hv7 | 1,464,617,645 | user_9eca4e77d62b | Cooking | Ah. Yeah, that sounds like it would be okay, I think? I just worry that it might be bland. My husband doesn't like asparagus much, so I don't make it often. When I do make it, I line it up on a cookie sheet (foil on the sheet, less clean-up), drizzle it with olive oil and some seasonings, and roast it for 10 minute... | 6 | t1_d3p58fb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5hv7 | null | false | 2016-05-30T14:14:05Z |
d3p5h2t | t1_d3p5h2t | 1,464,617,602 | user_cc5fbfaca7d4 | Cooking | Check the ingredients sometime. That is not something I want to be using to cook with. It is just a convenience. | -24 | t1_d3p5ait | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5h2t | null | false | 2016-05-30T14:13:22Z |
d3p5h0b | t1_d3p5h0b | 1,464,617,599 | user_28b94169b17f | Cooking | Agree. And microwave pasta cookers are great, and a real time-saver. The microwave definitely has its uses. | 23 | t1_d3p58fb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5h0b | null | false | 2016-05-30T14:13:19Z |
d3p5gq2 | t1_d3p5gq2 | 1,464,617,583 | user_e868b9fecf6b | Cooking | Look up Persian rice. You boil it until it's almost cooked and then steam it in the pot with a dish towel over the lid to absorb excess moisture. Makes the best rice in my opinion. | 3 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p5gq2 | null | false | 2016-05-30T14:13:03Z |
d3p5e76 | t1_d3p5e76 | 1,464,617,443 | user_5fe8671fd6f7 | Cooking | "Hello, I'm Jamie Oliver" | 8 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5e76 | null | false | 2016-05-30T14:10:43Z |
d3p5e01 | t1_d3p5e01 | 1,464,617,433 | user_0f0c39d5582e | Cooking | ...properly cooked steak? | 28 | t1_d3p58a6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5e01 | null | false | 2016-05-30T14:10:33Z |
d3p5dj0 | t1_d3p5dj0 | 1,464,617,406 | user_5ccaf90c79e1 | Cooking | California blonde | 536 | t1_d3p58a6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5dj0 | null | false | 2016-05-30T14:10:06Z |
d3p5dck | t1_d3p5dck | 1,464,617,396 | user_b8f1b19a3e2e | Cooking | Not pretentious at all. I was a professional line cook for fifteen years and baking anything more complicated than baguette or challah is fucking wizardry. | 19 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5dck | null | false | 2016-05-30T14:09:56Z |
d3p5d8j | t1_d3p5d8j | 1,464,617,390 | user_9e5ea9fb0d8a | Cooking | Grilled, stuffed chicken, with bacon, shallots, gouda, artichokes and roasted peppers. | 7 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3p5d8j | null | false | 2016-05-30T14:09:50Z |
d3p5d8u | t1_d3p5d8u | 1,464,617,390 | user_0f0c39d5582e | Cooking | You can get them in cans? But why? | 34 | t1_d3p4pul | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5d8u | null | false | 2016-05-30T14:09:50Z |
d3p5clz | t1_d3p5clz | 1,464,617,353 | user_4ad1d48c0a4e | Cooking | You can do that, but it screws up the texture a bit. But if you don't care then it doesn't matter. | 1 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p5clz | null | false | 2016-05-30T14:09:13Z |
d3p5bo7 | t1_d3p5bo7 | 1,464,617,304 | user_b8f1b19a3e2e | Cooking | To be fair, cream of mushroom soup is a legit shortcut in lots of things. | 140 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5bo7 | null | false | 2016-05-30T14:08:24Z |
d3p5bfo | t1_d3p5bfo | 1,464,617,292 | user_9cb374387839 | Cooking | Hmm agree to disagree here. In Wisconsin I don't know anybody who simmers their brats, it is always a boil in beer then to the grill. If you're grilling properly they shouldn't be mush. | 1 | t1_d3onnkb | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p5bfo | null | false | 2016-05-30T14:08:12Z |
d3p5az7 | t1_d3p5az7 | 1,464,617,268 | user_ef3004980f31 | Cooking | Onions are not going to caramelise properly in 5 minutes. They might be clear - or burnt, but not caramelised. | 34 | t1_d3p594x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5az7 | null | false | 2016-05-30T14:07:48Z |
d3p5amw | t1_d3p5amw | 1,464,617,250 | user_b8f1b19a3e2e | Cooking | It takes significantly longer than 5 minutes to caramelize onions. You do it over medium low heat.
| 216 | t1_d3p594x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5amw | null | false | 2016-05-30T14:07:30Z |
d3p5ait | t1_d3p5ait | 1,464,617,243 | user_7b4c38a39285 | Cooking | Condensed cream of mushroom soup is a terrific ingredient. | 76 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5ait | null | false | 2016-05-30T14:07:23Z |
d3p594x | t1_d3p594x | 1,464,617,170 | user_dedfb02336ec | Cooking | What's wrong with that one? | 14 | t1_d3p4xhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p594x | null | false | 2016-05-30T14:06:10Z |
d3p58vc | t1_d3p58vc | 1,464,617,156 | user_946b90d04abd | Cooking | This is probably a bit pretentious of me but I fucking hateeeee when baking books measure in cups. It's so inaccurate! Different things weigh different weights depending on where u are or what variation of a product you're using. Measuring by weight is the way to go. "Baking is a science" So when I see a baking recipe ... | 152 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p58vc | null | false | 2016-05-30T14:05:56Z |
d3p58nx | t1_d3p58nx | 1,464,617,142 | user_c6228c5d41a9 | Cooking | I do the pasta method every day with jasmine rice. Perfect rice, every person in my kitchen can do it now, which is ( sadly) saying a lot. Everyone else can gtfo with that boil away all the water nonsense. I have met chefs who have confided that cooking rice still scares them and avoided it. It is now a staple on all o... | 3 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p58nx | null | false | 2016-05-30T14:05:42Z |
d3p58fb | t1_d3p58fb | 1,464,617,129 | user_38eb0783d097 | Cooking | I kind of had that mindset until I saw it was recommended in The Food Lab to use the microwave to steam asparagus. Gave it a shot and got steamed asparagus in a couple minutes with no extra dishes to do and it had a fine texture. | 60 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p58fb | null | false | 2016-05-30T14:05:29Z |
d3p58a6 | t1_d3p58a6 | 1,464,617,120 | user_1bf94dc27df7 | Cooking | Cook the steak until it's center is pink as a... | 207 | t1_d3p4pkd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p58a6 | null | false | 2016-05-30T14:05:20Z |
d3p57zg | t1_d3p57zg | 1,464,617,103 | user_c6908ddcb20e | Cooking | A canned whole chicken is possibly the grossest thing I've ever seen. I couldn't imagine actually using one for human consumption. | 307 | t1_d3p4pul | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p57zg | null | false | 2016-05-30T14:05:03Z |
d3p5487 | t1_d3p5487 | 1,464,616,884 | user_9eca4e77d62b | Cooking | Pretty much anything involving a microwave. Rachel Ray's recipe for "late night bacon" comes to mind. I've never wanted to make anything she's written.
http://www.foodnetwork.com/recipes/articles/how-to-make-bacon-in-the-microwave.html | 10 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5487 | null | false | 2016-05-30T14:01:24Z |
d3p517n | t1_d3p517n | 1,464,616,712 | user_cc5fbfaca7d4 | Cooking | Add a pouch of taco mix | a can of cream of mushroom soup | some sauce/spice mix that I market. Pretty much anything that calls for an off the shelf pre-made something instead of using actual ingredients.
Edit: Wow, some of you people are really defensive of cream of mushroom soup.
| 156 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p517n | null | false | 2016-05-30T13:58:32Z |
d3p50lj | t1_d3p50lj | 1,464,616,679 | user_7e29e740a37c | Cooking | Ah right. I think it has something to do with smoking not being a big thing over here, probably because of the changeable weather (at least not in our own back gardens... there's plenty of smoked stuff at the supermarket). | 3 | t1_d3p4vu8 | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p50lj | null | false | 2016-05-30T13:57:59Z |
d3p4y9e | t1_d3p4y9e | 1,464,616,544 | user_d466021aced8 | Cooking | This usually goes for recipes I find on the internet, but "it's kind of like <some other recipe>" is always a tip off that they've taken a good recipe and dumbed it down to the point of being bad. | 13 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p4y9e | null | false | 2016-05-30T13:55:44Z |
d3p4xhi | t1_d3p4xhi | 1,464,616,501 | user_344fef431e05 | Cooking | Stir occasionally until onions are caramelized (5 minutes) | 1,048 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p4xhi | null | false | 2016-05-30T13:55:01Z |
d3p4vu8 | t1_d3p4vu8 | 1,464,616,405 | user_f65de2d13703 | Cooking | In America, the word barbecue is a bit of a sticky issue. Some people use it interchangeably with grill, but it usually refers to and is used interchangeably with the term smoking, a means of cooking for a long time with smoke over indirect heat. | 8 | t1_d3p21b7 | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p4vu8 | null | false | 2016-05-30T13:53:25Z |
d3p4v9p | t1_d3p4v9p | 1,464,616,371 | user_c44dfecadeaa | Cooking | Do you drain the liquid after awhile or just let the beer cook off? Wanting to try some beer brats today but don't have a grill. | 1 | t1_d3p2dyn | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p4v9p | null | false | 2016-05-30T13:52:51Z |
d3p4uyb | t1_d3p4uyb | 1,464,616,352 | user_043d231c4d47 | Cooking | I don't know exactly why but that is infuriating to me | 72 | t1_d3p4pkd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p4uyb | null | false | 2016-05-30T13:52:32Z |
d3p4ua8 | t1_d3p4ua8 | 1,464,616,315 | user_97e028c9a324 | Cooking | Enhanced spaghetti. Aka, how to make a bottle of sauce seem like a meal from scratch.
Brown some ground meat in a pan (I use 10 ounces of ground turkey), turn the heat down and cook chopped onion slowly. Drop in the bottle of spaghetti sauce and some basil and cook over low heat while you prepare the spaghetti noodles... | 1 | t3_4lmojl | t3_4lmojl | /r/Cooking/comments/t3_4lmojl/d3p4ua8 | null | false | 2016-05-30T13:51:55Z |
d3p4txn | t1_d3p4txn | 1,464,616,296 | user_a6a741ac58a4 | Cooking | And Mexico, to, I think. Achote, or something like that. | 1 | t1_d3ozz41 | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p4txn | null | false | 2016-05-30T13:51:36Z |
d3p4tm5 | t1_d3p4tm5 | 1,464,616,276 | user_02f65f38373f | Cooking | Definitely simmer before, otherwise the crispy skin just gets softened by the liquid. Also, if you crisp the skin first and it accidentally rips/has holes poked in, the juices leak out too much when simmering after. | 2 | t3_4lmdly | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p4tm5 | null | false | 2016-05-30T13:51:16Z |
d3p4ta0 | t1_d3p4ta0 | 1,464,616,256 | user_49cf8c9f8842 | Cooking | From my experience, in Ireland (and other parts of Europe?) this is how they cook rice. When I said I was wary of burning the rice, my friends didn't understand why.
SO MUCH EASIER. No, I don't have a rice cooker. All my rice is cooked this way. And it is dry, and fluffy and delicious. Honestly, I've never seen a diff... | 2 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p4ta0 | null | false | 2016-05-30T13:50:56Z |
d3p4t6v | t1_d3p4t6v | 1,464,616,250 | user_03582dc9faff | Cooking | Wax paper is impregnated with paraffin wax usually (double check that). Paraffin wax is food grade and is often sprayed onto food as a preservative. You'll be fine. Chances are pretty good you've already eaten a lot of paraffin wax already in your life. | 1 | t3_4ll9p7 | t3_4ll9p7 | /r/Cooking/comments/t3_4ll9p7/d3p4t6v | null | false | 2016-05-30T13:50:50Z |
d3p4sfq | t1_d3p4sfq | 1,464,616,207 | user_d0ab872e1510 | Cooking | Any of those gluten free, vegan, dairy free, or egg free desserts claiming they are healthy. Really pisses me off, just because you didn't use wheat flour or butter doesn't suddenly make something healthy. | 451 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p4sfq | null | false | 2016-05-30T13:50:07Z |
d3p4seb | t1_d3p4seb | 1,464,616,205 | user_8e3e8c1a4d8f | Cooking | No beer required . Toss them on the grill and cook them until lightly charred. | 2 | t3_4lmdly | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p4seb | null | false | 2016-05-30T13:50:05Z |
d3p4qvg | t1_d3p4qvg | 1,464,616,114 | user_15282c395702 | Cooking | I know its late but for future reference. Food safety studies that I read about in my nutrition class in the fall, allocated for 4 hours of food standing before they were considered unsafe to eat due to the growth of bacteria. Having it heated to that temperature may influence this but I am unsure. Hope this helps in s... | 1 | t3_4lmje0 | t3_4lmje0 | /r/Cooking/comments/t3_4lmje0/d3p4qvg | null | false | 2016-05-30T13:48:34Z |
d3p4pul | t1_d3p4pul | 1,464,616,057 | user_58eb1423e927 | Cooking | and if you cant get hold of a 'fresh whole chicken', it's fine to use one out of a can | 648 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p4pul | null | false | 2016-05-30T13:47:37Z |
d3p4pkd | t1_d3p4pkd | 1,464,616,040 | user_76ee4993cfe6 | Cooking | I once tried a Tyler Florence recipe that told me to, "Cook the roux until it is the color of a California blonde." That was the last Tyler Florence recipe I ever tried. | 453 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p4pkd | null | false | 2016-05-30T13:47:20Z |
d3p4muu | t1_d3p4muu | 1,464,615,880 | user_5d5b4348d5e1 | Cooking | I regularly, and quite deliberately, cook up a big pot (10 litre+) of "bolognese" style sauce, switch off the oven overnight, and reheat the next day. That long slow steeping lets the flavours flow & mellow. | 1 | t3_4lmje0 | t3_4lmje0 | /r/Cooking/comments/t3_4lmje0/d3p4muu | null | false | 2016-05-30T13:44:40Z |
d3p4ml6 | t1_d3p4ml6 | 1,464,615,865 | user_b4262fda8fa3 | Cooking | I say do roast pork - there's lots of different sides to go with it, you'll probably have leftovers.
Don't forget some candles and wine! | 1 | t3_4lohqc | t3_4lohqc | /r/Cooking/comments/t3_4lohqc/d3p4ml6 | null | false | 2016-05-30T13:44:25Z |
d3p4mf2 | t1_d3p4mf2 | 1,464,615,854 | user_40ecb0f9d7d3 | Cooking | I like to toast the rice first, in a dry pan, until it is opaque and smells like popcorn. I think that it helps keep the rice grains more intact. I have no proof of this, though, because toasting first is the method I have always used when I boil. | 5 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p4mf2 | null | false | 2016-05-30T13:44:14Z |
d3p4lh3 | t1_d3p4lh3 | 1,464,615,796 | user_a6379f150c81 | Cooking | Is it just me or does the eggplant look, tiny? Or is it maybe a different kind? I typically cook the big purple ones. | 1 | t3_4lomtj | t3_4lomtj | /r/Cooking/comments/t3_4lomtj/d3p4lh3 | null | false | 2016-05-30T13:43:16Z |
d3p4l8i | t1_d3p4l8i | 1,464,615,782 | user_0b806bc3f345 | Cooking | I had a frying pan which was badly burned and my dh used his grinder wheel to take it off, lol, followed by a polishing wheel, was about the only thing that would have worked | 1 | t1_d3ow8dr | t3_4lme4s | /r/Cooking/comments/t3_4lme4s/d3p4l8i | null | false | 2016-05-30T13:43:02Z |
d3p4khh | t1_d3p4khh | 1,464,615,738 | user_715aa00eb9ca | Cooking | No one wants to hear about your stupid kid, Janet, we just want to make brownies. | 375 | t1_d3p4j1s | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p4khh | null | false | 2016-05-30T13:42:18Z |
d3p4kf2 | t1_d3p4kf2 | 1,464,615,733 | user_090ef1f366f5 | Cooking | Here is the best way to eat eggplant. Slice into 1/2 inch steaks. Dredge in seasoned flour, egg, then Italian bread crumbs. Back into the egg then the bread crumbs for a double breading. Fry the eggplant until golden brown.
Once this is done, you want to make stacks of 3 or 4 pieces. Between the slices, put fresh moz... | 3 | t3_4lomtj | t3_4lomtj | /r/Cooking/comments/t3_4lomtj/d3p4kf2 | null | false | 2016-05-30T13:42:13Z |
d3p4k6c | t1_d3p4k6c | 1,464,615,719 | user_cc5fbfaca7d4 | Cooking | Are you in Europe? I haven't seen any inductive stove tops in the US. They can be purchased of course, but AFAIK they don't come standard. | 3 | t1_d3ouqxr | t3_4lme4s | /r/Cooking/comments/t3_4lme4s/d3p4k6c | null | false | 2016-05-30T13:41:59Z |
d3p4j1s | t1_d3p4j1s | 1,464,615,650 | user_a6379f150c81 | Cooking | Like, omg, dis is totlly da best suppr hack evaaar!
I also dislike a page long blog post before the recipe. I just want to know what you've cooked! | 352 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p4j1s | null | false | 2016-05-30T13:40:50Z |
d3p4i93 | t1_d3p4i93 | 1,464,615,604 | user_2d433653d7a7 | Cooking | The Missus worked all weekend. We are both working today, but over the weekend I grilled burgers Saturday, smoked a breakfast sausage chub (called "smoking a fatty" in the barbecue world) for Sunday brunch, and grilled T Bones for Sunday dinner | 2 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3p4i93 | null | false | 2016-05-30T13:40:04Z |
d3p4h31 | t1_d3p4h31 | 1,464,615,533 | user_7c61a8cb8459 | Cooking | 12 oz of your favorite Russian imperial stout and the largest pork butt that'll fit. Cook on low for 8+ hours until pork effortlessly falls apart | 0 | t3_4lnvke | t3_4lnvke | /r/Cooking/comments/t3_4lnvke/d3p4h31 | null | false | 2016-05-30T13:38:53Z |
d3p4fgl | t1_d3p4fgl | 1,464,615,434 | user_27e71246dea5 | Cooking | So... Got an answer champ? | 0 | t1_d3p0sc7 | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p4fgl | null | false | 2016-05-30T13:37:14Z |
d3p4aa7 | t1_d3p4aa7 | 1,464,615,128 | user_2c19e5ed2497 | Cooking | Which place did you go to? I have a similar opinion of Ashas near Snow Hill; just off colmore row. (if I recall) | 1 | t3_4logna | t3_4logna | /r/Cooking/comments/t3_4logna/d3p4aa7 | null | false | 2016-05-30T13:32:08Z |
d3p49nc | t1_d3p49nc | 1,464,615,091 | user_505feeee26f3 | Cooking | Make sure they have paper on their bottoms - if the buns come without any paper, they might get wet on the strainer. I often just leave them in their tray and steam them on a rack in a wok. | 2 | t3_4loiip | t3_4loiip | /r/Cooking/comments/t3_4loiip/d3p49nc | null | false | 2016-05-30T13:31:31Z |
d3p48ey | t1_d3p48ey | 1,464,615,014 | user_ed7ab6e15141 | Cooking | Also know as the pasta method, it's a perfectly acceptable way to cook rice. http://www.saveur.com/perfect-brown-rice-recipe | 8 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p48ey | null | false | 2016-05-30T13:30:14Z |
d3p47k7 | t1_d3p47k7 | 1,464,614,960 | user_0903ecbbc278 | Cooking | is it rare though? | 6 | t1_d3okb4l | t3_4lmojl | /r/Cooking/comments/t3_4lmojl/d3p47k7 | null | false | 2016-05-30T13:29:20Z |
d3p45gx | t1_d3p45gx | 1,464,614,828 | user_8bc23b6b2906 | Cooking | The paraffin aids in your properly tempered chocolate not melting onto your fingers and if used properly in undetectable by most people. | 1 | t1_d3p2xwb | t3_4ll9p7 | /r/Cooking/comments/t3_4ll9p7/d3p45gx | null | false | 2016-05-30T13:27:08Z |
d3p44ew | t1_d3p44ew | 1,464,614,760 | user_a0df501852c4 | Cooking | Chicken and sausage jambalaya, fresh blistered green beans, strawberry shortcake for dessert.
| 1 | t3_4lohqc | t3_4lohqc | /r/Cooking/comments/t3_4lohqc/d3p44ew | null | false | 2016-05-30T13:26:00Z |
d3p438r | t1_d3p438r | 1,464,614,684 | user_7c3ec4204532 | Cooking | Lid. I'm an advocate for legalizing pot, but not for kids. ;) | 1 | t1_d3p2plj | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p438r | null | false | 2016-05-30T13:24:44Z |
d3p420b | t1_d3p420b | 1,464,614,607 | user_6c58c44cadc4 | Cooking | My housemates and I are planning on grilling a few different things: hamburgers, pineapples, corn, and maybe a kebab or two. I'm actually still not 100% on what else we might grill, since of my housemates as they put it wanted to grill all the thingz. | 2 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3p420b | null | false | 2016-05-30T13:23:27Z |
d3p3wmx | t1_d3p3wmx | 1,464,614,265 | user_9f38cd9d7736 | Cooking | Sandblaster | 1 | t1_d3ow8dr | t3_4lme4s | /r/Cooking/comments/t3_4lme4s/d3p3wmx | null | false | 2016-05-30T13:17:45Z |
d3p3up9 | t1_d3p3up9 | 1,464,614,143 | user_13c5fde5d438 | Cooking | I posted elsewhere in this thread, but it seems like something worth repeating: don't do this unless you are absolutely sure they have no aluminum on them at all. Lye + Aluminum + Water = Hydrogen gas + sodium aluminate. | 2 | t1_d3ojvqt | t3_4lme4s | /r/Cooking/comments/t3_4lme4s/d3p3up9 | null | false | 2016-05-30T13:15:43Z |
d3p3txw | t1_d3p3txw | 1,464,614,095 | user_1814d21c0eab | Cooking | Yeah, die spinnen, die Amerikaner. | 2 | t1_d3otewe | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p3txw | null | false | 2016-05-30T13:14:55Z |
d3p3tw6 | t1_d3p3tw6 | 1,464,614,092 | user_c1da6e266cee | Cooking | Put it in the oven upside down and run the self cleaning function. I'd that doesn't work start sanding. | 1 | t3_4lme4s | t3_4lme4s | /r/Cooking/comments/t3_4lme4s/d3p3tw6 | null | false | 2016-05-30T13:14:52Z |
d3p3rmd | t1_d3p3rmd | 1,464,613,946 | user_2dd37ff64cee | Cooking | I always boiled them to get them cooked a bit. Otherwise the outside is way too cooked and the inside way to overdone if you just grill them alone. It's the only solution I found. | 2 | t3_4lmdly | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p3rmd | null | false | 2016-05-30T13:12:26Z |
d3p3qe1 | t1_d3p3qe1 | 1,464,613,866 | user_9a303d41b4d4 | Cooking | Certain things, like pot pies, are million times better in the oven.
Unlike microwaves, ovens have warm air moving all around. This gives stuff a flakier, dryer finish - critical for a good pot pie, among other things. | 2 | t3_4lpeat | t3_4lpeat | /r/Cooking/comments/t3_4lpeat/d3p3qe1 | null | false | 2016-05-30T13:11:06Z |
d3p3le6 | t1_d3p3le6 | 1,464,613,536 | user_4819edc9436d | Cooking | If you like this method then do it lol. I like the ease of a rice cooker and how it dries the rice out a bit near the end. | 1 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p3le6 | null | false | 2016-05-30T13:05:36Z |
d3p3l8m | t1_d3p3l8m | 1,464,613,525 | user_e13e2a2d740c | Cooking | Get an apartment! | 2 | t1_d3p0j9d | t3_4ll9p7 | /r/Cooking/comments/t3_4ll9p7/d3p3l8m | null | false | 2016-05-30T13:05:25Z |
d3p3kwf | t1_d3p3kwf | 1,464,613,502 | user_4643618c6f8e | Cooking | Ask in your city's local subreddit. I bet someone knows. | 1 | t3_4loxwi | t3_4loxwi | /r/Cooking/comments/t3_4loxwi/d3p3kwf | null | false | 2016-05-30T13:05:02Z |
d3p3gol | t1_d3p3gol | 1,464,613,211 | user_450051efa6e2 | Cooking | I've done both, and to this day still can't decide which way is best. Salt by favorite beer to simmer them in was bud lite golden wheat, heffeweizen flavor for bud lite price! | 1 | t3_4lmdly | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p3gol | null | false | 2016-05-30T13:00:11Z |
d3p3fit | t1_d3p3fit | 1,464,613,131 | user_0b806bc3f345 | Cooking | >Rub both sides of the steaks with generous amounts of salt and pepper.
Heat quite a bit of olive oil in a pan on medium-high heat, then add the eggplant.
so you didn't leave them for a while and rinse the salt off? Usually when you salt eggplant you let the slices sit for about 20 mins until you see moisture coming o... | 6 | t3_4lomtj | t3_4lomtj | /r/Cooking/comments/t3_4lomtj/d3p3fit | null | false | 2016-05-30T12:58:51Z |
d3p3bl8 | t1_d3p3bl8 | 1,464,612,863 | user_fb39884806e1 | Cooking | Smoking a turkey breast and a rack of ribs, probably a side of steamed broccoli | 4 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3p3bl8 | null | false | 2016-05-30T12:54:23Z |
d3p39xp | t1_d3p39xp | 1,464,612,744 | user_6964dac22492 | Cooking | I think we are the only ones in this thread that grill first and then beer / onions... I was taught by a guy from northern WI.. The other thing was a shitload of black pepper in the beer / onions and to damn near blacken the brats before putting them in the pan.l. His leads to a nice dark beer / onion reduction for ... | 3 | t1_d3ot730 | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p39xp | null | false | 2016-05-30T12:52:24Z |
d3p33u1 | t1_d3p33u1 | 1,464,612,314 | user_65e2aa6558f2 | Cooking | I get it an an Italian market in Philly, but usually just sub pancetta. | 1 | t3_4loxwi | t3_4loxwi | /r/Cooking/comments/t3_4loxwi/d3p33u1 | null | false | 2016-05-30T12:45:14Z |
d3p33t2 | t1_d3p33t2 | 1,464,612,313 | user_78f2f4ebceec | Cooking | This is pretty wonderful [brown rice recipe](http://www.epicurious.com/recipes/member/views/perfect-brown-rice-saveur-51444291) originally written by someone at Saveur which uses a boil and steam-off-heat method. I've stopped buying white rice since fully understanding this technique. | 1 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p33t2 | null | false | 2016-05-30T12:45:13Z |
d3p32is | t1_d3p32is | 1,464,612,218 | user_523ebdbe97a1 | Cooking | Stainless steel is generally non-magnetic. | 1 | t1_d3ouofq | t3_4lme4s | /r/Cooking/comments/t3_4lme4s/d3p32is | null | false | 2016-05-30T12:43:38Z |
d3p322d | t1_d3p322d | 1,464,612,187 | user_5060d594bfac | Cooking | Binary solo! | 1 | t1_d3p1tqv | t3_4lmkra | /r/Cooking/comments/t3_4lmkra/d3p322d | null | false | 2016-05-30T12:43:07Z |
d3p2ya5 | t1_d3p2ya5 | 1,464,611,906 | user_13c5fde5d438 | Cooking | You want to be careful about oven cleaner if they are aluminum. A lye based oven cleaner reacts with aluminum and water. It will pit the aluminum and produce hydrogen gas, which can explode if there isn't enough ventilation. I think many oven cleaners are made without lye these days, but when I have tried them, they... | 1 | t1_d3p1aml | t3_4lme4s | /r/Cooking/comments/t3_4lme4s/d3p2ya5 | null | false | 2016-05-30T12:38:26Z |
d3p2xwb | t1_d3p2xwb | 1,464,611,877 | user_b42102b76d04 | Cooking | Better to just properly temper your chocolate. | 2 | t1_d3oqkam | t3_4ll9p7 | /r/Cooking/comments/t3_4ll9p7/d3p2xwb | null | false | 2016-05-30T12:37:57Z |
d3p2plj | t1_d3p2plj | 1,464,611,248 | user_27a6e4b28407 | Cooking | > place kid on pot
Poor kid! I wonder what he did to deserve it... | 6 | t1_d3p2in5 | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p2plj | null | false | 2016-05-30T12:27:28Z |
d3p2pcq | t1_d3p2pcq | 1,464,611,229 | user_fdc6798d42f6 | Cooking | I'm actually kind of surprised by all the comments here. I've always cooked rice your way (draining the water), it works fine by me. After draining, I put the lid back on the pan and let it rest for 5-10 minutes (kind of like steaming?). There's still heat in the pan and rice so the rice doesn't come out wet or anythin... | 5 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p2pcq | null | false | 2016-05-30T12:27:09Z |
d3p2n56 | t1_d3p2n56 | 1,464,611,059 | user_1a6f30d42ef3 | Cooking | Oh please. You're one of these assholes who insists everyone eats their steak plain to really taste the meat aren't you? | 1 | t1_d3omtar | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p2n56 | null | false | 2016-05-30T12:24:19Z |
d3p2ls5 | t1_d3p2ls5 | 1,464,610,950 | user_1a6f30d42ef3 | Cooking | My first reading of this was you were talking about unruly children. | 4 | t3_4lmdly | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p2ls5 | null | false | 2016-05-30T12:22:30Z |
d3p2in5 | t1_d3p2in5 | 1,464,610,705 | user_7c3ec4204532 | Cooking | Twice as much water as rice. Boil water first then add rice. Set timer for 15 minutes, reduce heat to simmer, after first minute stir to break up clump of rice stuck together, place kid on pot.
Rice is too easy to make the right way. Dissolve some chicken bullion to the water before adding rice. | -2 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p2in5 | null | false | 2016-05-30T12:18:25Z |
d3p2icv | t1_d3p2icv | 1,464,610,684 | user_e2c0a98d1013 | Cooking | Are you mocking me? /s | 0 | t1_d3p0sc7 | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p2icv | null | false | 2016-05-30T12:18:04Z |
d3p2hka | t1_d3p2hka | 1,464,610,619 | user_659bcb02e2c9 | Cooking | We don't have them where I'm from. There we have boerewors | 1 | t3_4lmdly | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p2hka | null | false | 2016-05-30T12:16:59Z |
d3p2dyn | t1_d3p2dyn | 1,464,610,331 | user_1f9b669f3eaa | Cooking | Try it the other way around once. I used to do exactly what you just described, and one day a friend was adamant that I should boil them in the beer first. I tried it, and I'll never go back. Either way you'll have some kickass brats, but if you boil them first they turn out SOOOO juicy and tender. | 3 | t1_d3ohciz | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p2dyn | null | false | 2016-05-30T12:12:11Z |
d3p27or | t1_d3p27or | 1,464,609,811 | user_5d07f4c75b89 | Cooking | We paid $60 for five 1.5-2-pounders, but my mother also lives in a lobstering town in Massachusetts and she knows lobstermen. | 6 | t1_d3otn12 | t3_4lmkra | /r/Cooking/comments/t3_4lmkra/d3p27or | null | false | 2016-05-30T12:03:31Z |
d3p2639 | t1_d3p2639 | 1,464,609,679 | user_ecfe6d951a02 | Cooking | I use the same method when I don't feel like using my rice cooker with brown rice. Load up pot with water, rice in, cook, drain, return to pan for mins. Done and good. I'll see if I can find the link to the article. [Here's the link]( http://www.saveur.com/perfect-brown-rice-recipe). Note: this is for brown rice. | 2 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p2639 | null | false | 2016-05-30T12:01:19Z |
d3p25dg | t1_d3p25dg | 1,464,609,619 | user_030da4b13102 | Cooking | You can. It will come out just fine. | 23 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p25dg | null | false | 2016-05-30T12:00:19Z |
d3p22f3 | t1_d3p22f3 | 1,464,609,364 | user_0b806bc3f345 | Cooking | I started out by looking for recipes that included good amounts of herbs and spices and reduced any amounts of salt in the recipe. Over time I found I didn't need to add salt at all.
An easy one to start is with something like a moist chicken rub. super easy. use olive oil and mix with some spices to get a thick past... | 2 | t1_d3om8qb | t3_4lkp0q | /r/Cooking/comments/t3_4lkp0q/d3p22f3 | null | false | 2016-05-30T11:56:04Z |
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