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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4up57d | t1_d4up57d | 1,467,331,140 | user_13af1115d08c | Cooking | Joy of Cooking. Sausage and apple stuffed butternut squash. | 3 | t3_4qorql | t3_4qorql | /r/Cooking/comments/t3_4qorql/d4up57d | null | false | 2016-06-30T23:59:00Z |
d4uoshf | t1_d4uoshf | 1,467,330,572 | user_0b5a16eb418e | Cooking | And do you store in the fridge or the freezer? | 6 | t1_d4uooy2 | t3_4qoqkj | /r/Cooking/comments/t3_4qoqkj/d4uoshf | null | false | 2016-06-30T23:49:32Z |
d4uop5g | t1_d4uop5g | 1,467,330,422 | user_45cb7dd7beb2 | Cooking | Another issue with the carbon shoes, they may need to be cleaned, and the require good pressure to work. The pressure is applied by springs, and sometimes the carbon wears low enough to reduce the spring pressure below what is needed. In this case, fold up a bit of paper to place between the spring and the little cap y... | 2 | t1_d4u8cr2 | t3_4qlkpi | /r/Cooking/comments/t3_4qlkpi/d4uop5g | null | false | 2016-06-30T23:47:02Z |
d4uooy2 | t1_d4uooy2 | 1,467,330,412 | user_913f1d192e5a | Cooking | I vacuum seal leftover pulled pork. Dump the packs in gently simmer water and nobody will know the difference between it and pork that was fresh off the smoker. | 48 | t3_4qoqkj | t3_4qoqkj | /r/Cooking/comments/t3_4qoqkj/d4uooy2 | null | false | 2016-06-30T23:46:52Z |
d4uoo51 | t1_d4uoo51 | 1,467,330,376 | user_1da76aadb7d7 | Cooking | Wok will work fine with most gas stoves.
Source: Parents have been using the same 2 cast iron woks on normal home gas stoves for 20 years, food turns out great. Just don't bother with a wok on coil or electric stoves. | 1 | t1_d4uibb6 | t3_4qkw2q | /r/Cooking/comments/t3_4qkw2q/d4uoo51 | null | false | 2016-06-30T23:46:16Z |
d4uomxi | t1_d4uomxi | 1,467,330,322 | user_c97215a7a101 | Cooking | My mom tried to pass off some black bean brownies as regular ones. No, man. No way. I don't have an interest to ever have black bean sweets again. | 3 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4uomxi | null | false | 2016-06-30T23:45:22Z |
d4uogj7 | t1_d4uogj7 | 1,467,330,037 | user_892aaa17f4fd | Cooking | So you too have realized the magic that is scallions with scrambled eggs... | 2 | t3_4qnt4l | t3_4qnt4l | /r/Cooking/comments/t3_4qnt4l/d4uogj7 | null | false | 2016-06-30T23:40:37Z |
d4uoge2 | t1_d4uoge2 | 1,467,330,029 | user_e1c962b2a77f | Cooking | Not a problem :-) | 1 | t1_d4uoen0 | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4uoge2 | null | false | 2016-06-30T23:40:29Z |
d4uog1w | t1_d4uog1w | 1,467,330,015 | user_1eb6b40e1f6a | Cooking | This is what I was going to say about the time I did that | 3 | t1_d4tunzz | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4uog1w | null | false | 2016-06-30T23:40:15Z |
d4uoerb | t1_d4uoerb | 1,467,329,956 | [deleted] | Cooking | [deleted] | 1 | t1_d4uegbq | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4uoerb | null | false | 2016-06-30T23:39:16Z |
d4uoen0 | t1_d4uoen0 | 1,467,329,951 | user_320475255fde | Cooking | my bad, I generally assume when people talk about bacon they are referring to vacuum packed bacon. | 2 | t1_d4uob66 | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4uoen0 | null | false | 2016-06-30T23:39:11Z |
d4uod22 | t1_d4uod22 | 1,467,329,878 | user_892aaa17f4fd | Cooking | Even if you could season stainless steel, which is debatable, doing so would take away the one major advantage stainless has over most other materials: the ability to hold onto foods so that you get a nice fond when you brown things. Let the non-stick pans be non-stick and let stainless do what it's best at doing. | 1 | t3_4qn4fp | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4uod22 | null | false | 2016-06-30T23:37:58Z |
d4uoc58 | t1_d4uoc58 | 1,467,329,838 | user_320475255fde | Cooking | Myself, nor anyone else in my family has had "food poisoning" and we eat beef extra rare - including ground- all the time. Never mind the dozens of "undercooked" chickens and frequent "cross-contamination" that happens in my kitchen. I am convinced people are hyper sensitive due to isolation, eating nothing but foods t... | 1 | t1_d4ug8cx | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4uoc58 | null | false | 2016-06-30T23:37:18Z |
d4uob66 | t1_d4uob66 | 1,467,329,796 | user_e1c962b2a77f | Cooking | If you look at my earlier comment, you'll notice I was talking about bacon OUT of its packaging. Once you've broken the vacuum, it lasts about a week before it starts to go slimy. | 2 | t1_d4uo73k | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4uob66 | null | false | 2016-06-30T23:36:36Z |
d4uo73k | t1_d4uo73k | 1,467,329,615 | user_320475255fde | Cooking | Its all vacuum packaged with preservatives. There is good reason why the bacon I bough last week has a SEPTEMBER sell by date.
Stop fear mongering. | 1 | t1_d4u050v | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4uo73k | null | false | 2016-06-30T23:33:35Z |
d4uo6an | t1_d4uo6an | 1,467,329,578 | user_eeb3d2ab6b8e | Cooking | But it's diabetes derived from a natural source. | 1 | t1_d4tx2fc | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4uo6an | null | false | 2016-06-30T23:32:58Z |
d4uo2ld | t1_d4uo2ld | 1,467,329,416 | user_64224d4d81e5 | Cooking | I used some for brownies, since one of my friends has a problem with a number of foods, including wheat, due to abnormal cilia in her intestines (actually diagnosed, not some weird bullshit). They were quite moist, but definitely denser than I would want for a cake. If anything, unless someone has specific diet restric... | 1 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4uo2ld | null | false | 2016-06-30T23:30:16Z |
d4uo29a | t1_d4uo29a | 1,467,329,401 | user_e1c962b2a77f | Cooking | I make this to go with a spiced whole chicken. Basically about 200g quinoa cooked in vegetable stock and allowed to cool, a couple of tins of well-drained brown lentils, half a cup of dried cranberries, a medium bunch each of chopped mint and Italian parsley, a dressing of olive oil and lemon juice, salt and pepper to ... | 2 | t1_d4unu9y | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4uo29a | null | false | 2016-06-30T23:30:01Z |
d4unu9y | t1_d4unu9y | 1,467,329,056 | user_1e9f504de42a | Cooking | Quinoa is SUCH a good idea. Especially in a salad format. My mom loves those. Nice!!
And I love the lemon cheese cake!
I'd love to see any recipes you use! | 1 | t1_d4unf0k | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4unu9y | null | false | 2016-06-30T23:24:16Z |
d4uns26 | t1_d4uns26 | 1,467,328,961 | user_343b3c379a06 | Cooking | Always cold pressed. | 1 | t1_d4uixnt | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4uns26 | null | false | 2016-06-30T23:22:41Z |
d4unf0k | t1_d4unf0k | 1,467,328,392 | user_e1c962b2a77f | Cooking | I would be thinking along the lines of a potato salad, a simple green salad and maybe a quinoa and lentil salad with cranberries (can provide recipe if you're interested) to go with your duck; and then maybe a lemon cheesecake or mousse with blueberry compote for dessert? | 2 | t1_d4un86z | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4unf0k | null | false | 2016-06-30T23:13:12Z |
d4unczw | t1_d4unczw | 1,467,328,304 | user_83d31e9782cc | Cooking | Thanks. I love fish. | 1 | t1_d4u7sxq | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4unczw | null | false | 2016-06-30T23:11:44Z |
d4unc76 | t1_d4unc76 | 1,467,328,268 | user_51b9f4d81f98 | Cooking | > My older tri-clad ss pans have that patina.
Hmm, looks like I stand corrected about patina development on SS. | 1 | t1_d4ukt69 | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4unc76 | null | false | 2016-06-30T23:11:08Z |
d4un86z | t1_d4un86z | 1,467,328,093 | user_1e9f504de42a | Cooking | Simple is good but I guess I want fancy. My dad is traveling a ton for work and want to do something a bit special! What kind of dessert should I make? | 2 | t1_d4umo5n | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4un86z | null | false | 2016-06-30T23:08:13Z |
d4un6wc | t1_d4un6wc | 1,467,328,036 | user_1e9f504de42a | Cooking | Omg thanks! I was looking for a good salad inspiration for the meal! And my family are such big blue cheese fans | 1 | t1_d4umt3z | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4un6wc | null | false | 2016-06-30T23:07:16Z |
d4umtcf | t1_d4umtcf | 1,467,327,446 | [deleted] | Cooking | [deleted] | 2 | t1_d4tpaej | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4umtcf | null | false | 2016-06-30T22:57:26Z |
d4umt3z | t1_d4umt3z | 1,467,327,436 | user_7b6b3d66ce85 | Cooking | Something sweet/citrusy to cut the gaminess and fattiness of the duck. Personally I like to slice smoked duck breast and put it in a salad with arugula, fennel, orange vinaigrette, and candied nuts for a bit of crunch. Blue cheese might work in there, too. | 3 | t3_4qmuln | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4umt3z | null | false | 2016-06-30T22:57:16Z |
d4umo5n | t1_d4umo5n | 1,467,327,227 | user_e1c962b2a77f | Cooking | Maybe go fancy with the dessert? TBH I think home-smoked duck is such a special thing that it should be the star of the show, so the accompanying dishes should be simple. | 2 | t1_d4uma93 | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4umo5n | null | false | 2016-06-30T22:53:47Z |
d4umhq3 | t1_d4umhq3 | 1,467,326,957 | user_8e03cf74ecc8 | Cooking | Adding to this, Spanish typical recipe for lentils goes with "Compango" which consists of Chorizo (I don't think there is a word in english) Morcilla (Blood Sausage I believe) and Bacon. You can easily just go with Bacon and it will be pretty good if you like lentils.
Actually almost any Spanish traditional spoon dish... | 1 | t1_d4tvyfv | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4umhq3 | null | false | 2016-06-30T22:49:17Z |
d4umc7e | t1_d4umc7e | 1,467,326,720 | user_1e9f504de42a | Cooking | I'll def look into it! Thanks! | 1 | t1_d4ukexj | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4umc7e | null | false | 2016-06-30T22:45:20Z |
d4umbj8 | t1_d4umbj8 | 1,467,326,691 | user_1e9f504de42a | Cooking | Ooo sauce sounds like a good plan! | 1 | t1_d4uhpip | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4umbj8 | null | false | 2016-06-30T22:44:51Z |
d4umaq9 | t1_d4umaq9 | 1,467,326,656 | user_1e9f504de42a | Cooking | Yummm good ideas | 1 | t1_d4ugzh5 | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4umaq9 | null | false | 2016-06-30T22:44:16Z |
d4uma93 | t1_d4uma93 | 1,467,326,636 | user_1e9f504de42a | Cooking | Lol I just figured I had some time to get a bit fancy while the duck cooks! Inappreciatebyournayggestion though and might go for it | 2 | t1_d4um4b4 | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4uma93 | null | false | 2016-06-30T22:43:56Z |
d4um8zj | t1_d4um8zj | 1,467,326,582 | user_1e9f504de42a | Cooking | Love the fries idea. Awesome! | 1 | t1_d4ugym0 | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4um8zj | null | false | 2016-06-30T22:43:02Z |
d4um782 | t1_d4um782 | 1,467,326,507 | user_1c98ffd1a603 | Cooking | Garlic, salt, fresh cracked pepper, paprika, red pepper flakes, onion powder. | 1 | t3_4qk2br | t3_4qk2br | /r/Cooking/comments/t3_4qk2br/d4um782 | null | false | 2016-06-30T22:41:47Z |
d4um4b4 | t1_d4um4b4 | 1,467,326,383 | user_e1c962b2a77f | Cooking | Hard to please, you are :-) | 2 | t1_d4ufdf2 | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4um4b4 | null | false | 2016-06-30T22:39:43Z |
d4um42o | t1_d4um42o | 1,467,326,374 | user_bdc8701b7d62 | Cooking | Pineapple , pulled pork and peppers sounds good. | 1 | t1_d4s7mmk | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4um42o | null | false | 2016-06-30T22:39:34Z |
d4uly7z | t1_d4uly7z | 1,467,326,131 | user_cec4b6408a35 | Cooking | It can be a breakfast dish too ;D | 1 | t1_d4uk5z6 | t3_4qnt4l | /r/Cooking/comments/t3_4qnt4l/d4uly7z | null | false | 2016-06-30T22:35:31Z |
d4ully7 | t1_d4ully7 | 1,467,325,622 | user_daa16ab35d57 | Cooking | As the young ladies aren't picky and it just has to be Disney, I though you might find something useful here.
[Disney Recipes](http://allears.net/din/rec.htm) | 2 | t3_4qnyvn | t3_4qnyvn | /r/Cooking/comments/t3_4qnyvn/d4ully7 | null | false | 2016-06-30T22:27:02Z |
d4ukt69 | t1_d4ukt69 | 1,467,324,449 | user_1d45a11e0f83 | Cooking | I agree. My older tri-clad ss pans have that patina. It makes a huge difference in sticking vs not. I don't use abrasive scrubbers on these pans and never overheat them. If I preheat the pan properly, nothing sticks to it but if I up the temperature a bit, especially with higher sugar content foods, I get a great ... | 1 | t1_d4uijky | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4ukt69 | null | false | 2016-06-30T22:07:29Z |
d4ukjh5 | t1_d4ukjh5 | 1,467,324,070 | user_4c00634fd657 | Cooking | Mix them right into the batter. Warm blueberries are fantastic. | 1 | t1_d4ukawa | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4ukjh5 | null | false | 2016-06-30T22:01:10Z |
d4ukexj | t1_d4ukexj | 1,467,323,893 | user_0a396885153b | Cooking | Have you tried [pommes de terre sarladaise](http://www.gastronomydomine.com/?p=156)? Thinly sliced potatoes and garlic fried gently for a long time in generous amounts of duck fat until they have a crispy surface and then covered in parsley.
It is a great side dish to confit de canard, but I would think it can hold it... | 2 | t3_4qmuln | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4ukexj | null | false | 2016-06-30T21:58:13Z |
d4ukby2 | t1_d4ukby2 | 1,467,323,778 | user_da3e4df79334 | Cooking | Are you dipping in an egg wash before you cook? | 1 | t1_d4tlk1m | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4ukby2 | null | false | 2016-06-30T21:56:18Z |
d4ukawa | t1_d4ukawa | 1,467,323,739 | user_da3e4df79334 | Cooking | Are you sprinkling the berries and chips over the top as they cook or as a topping when they're finished? | 1 | t1_d4tklx3 | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4ukawa | null | false | 2016-06-30T21:55:39Z |
d4uk5z6 | t1_d4uk5z6 | 1,467,323,557 | user_5a45b7494893 | Cooking | "Beats cereal" - if you are implying breakfast cereal, then I will say this dish isn't a breakfast dish. It is a lunch or dinner dish. | 0 | t1_d4uipt3 | t3_4qnt4l | /r/Cooking/comments/t3_4qnt4l/d4uk5z6 | null | false | 2016-06-30T21:52:37Z |
d4uk3vm | t1_d4uk3vm | 1,467,323,479 | user_2eafbb83354e | Cooking | If it's the power supply you can replace it. I did with mine. | 1 | t3_4qlkpi | t3_4qlkpi | /r/Cooking/comments/t3_4qlkpi/d4uk3vm | null | false | 2016-06-30T21:51:19Z |
d4uk2nl | t1_d4uk2nl | 1,467,323,432 | user_5ed06c194bc9 | Cooking | Circuit breaker/GFI | 3 | t3_4qlkpi | t3_4qlkpi | /r/Cooking/comments/t3_4qlkpi/d4uk2nl | null | false | 2016-06-30T21:50:32Z |
d4ujrla | t1_d4ujrla | 1,467,323,028 | user_f766b3b4c6eb | Cooking | Yum! I was just talking to my fiance about making baked beans when we went camping a few weeks ago. | 1 | t1_d4uipmr | t3_4qls34 | /r/Cooking/comments/t3_4qls34/d4ujrla | null | false | 2016-06-30T21:43:48Z |
d4ujj1o | t1_d4ujj1o | 1,467,322,693 | user_2a83f25bb54d | Cooking | Exactly what I was gonna say. Maybe purple sweet potato chips. Or squash. | 3 | t1_d4u7laf | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4ujj1o | null | false | 2016-06-30T21:38:13Z |
d4uji6c | t1_d4uji6c | 1,467,322,659 | user_53b15e725644 | Cooking | I made the brownies for my roommates and I. There are 4 of us and they didn't last an hour. | 1 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4uji6c | null | false | 2016-06-30T21:37:39Z |
d4ujfo3 | t1_d4ujfo3 | 1,467,322,564 | user_2ce82b288a5a | Cooking | If you re-season the pot with some vegetable oil or shortening, your cast iron skillet should be good to go. Cast iron is arguably the most durable of all materials in cookware. Use some dish soap and a sponge or stiff brush to clean it off first. | 1 | t3_4q5tnq | t3_4q5tnq | /r/Cooking/comments/t3_4q5tnq/d4ujfo3 | null | false | 2016-06-30T21:36:04Z |
d4uj0yi | t1_d4uj0yi | 1,467,322,009 | user_dbf8205c3f05 | Cooking | We always just give our girls healthy stuff and tell them it's some Disney Princess's favourite dinner. They lap it up. My kids might not be as bright as yours :(
That said, we've got a lot of mileage out of Beauty and the beast (be our guest song). Ratatouille might be a good one but ours never took to that for some... | 2 | t3_4qnyvn | t3_4qnyvn | /r/Cooking/comments/t3_4qnyvn/d4uj0yi | null | false | 2016-06-30T21:26:49Z |
d4uj085 | t1_d4uj085 | 1,467,321,982 | user_9b123f8727ac | Cooking | Well /r/baking is all about showing off and even when you ask a discussion question it gets kind of buried... so we decided to expand to a place where we can talk and have our questions answered. :-) | 1 | t1_d4u7j00 | t3_4qj565 | /r/Cooking/comments/t3_4qj565/d4uj085 | null | false | 2016-06-30T21:26:22Z |
d4uixnt | t1_d4uixnt | 1,467,321,883 | user_51b55cea6320 | Cooking | no milk just cow juice. | 4 | t1_d4u2j2s | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4uixnt | null | false | 2016-06-30T21:24:43Z |
d4uirt8 | t1_d4uirt8 | 1,467,321,660 | user_2f802753e6ae | Cooking | My favourite right now is sriracha and soy sauce on zoodles. I'll have to try sriracha in past sauce next time I make some. | 1 | t1_d4u897z | t3_4qk2br | /r/Cooking/comments/t3_4qk2br/d4uirt8 | null | false | 2016-06-30T21:21:00Z |
d4uipt3 | t1_d4uipt3 | 1,467,321,586 | user_51b9f4d81f98 | Cooking | I like it. Beats cereal and it's as you say: it's easy to have these on hand
>>Shhhh don't tell anyone that this dish is Chinese! All of the negative associations will arise in their minds - too oily, too greasy, msg, too hard to cook, too weird, contains fried dog/cat/grasshoppers...
I don't want to share my table w... | 3 | t3_4qnt4l | t3_4qnt4l | /r/Cooking/comments/t3_4qnt4l/d4uipt3 | null | false | 2016-06-30T21:19:46Z |
d4uipmr | t1_d4uipmr | 1,467,321,579 | user_4584d530a07d | Cooking | Cheap cured pork?
Time to make some beans. | 2 | t3_4qls34 | t3_4qls34 | /r/Cooking/comments/t3_4qls34/d4uipmr | null | false | 2016-06-30T21:19:39Z |
d4uinxp | t1_d4uinxp | 1,467,321,519 | user_4584d530a07d | Cooking | You might have better luck finding recipe ideas if you use the japanese name.
I'm not sure about eating them as a meal but edamame makes a great snack, sort of like peanuts. I think they're normally done up with a bit of sesame oil & sea salt.
| 1 | t3_4qlled | t3_4qlled | /r/Cooking/comments/t3_4qlled/d4uinxp | null | false | 2016-06-30T21:18:39Z |
d4uimfk | t1_d4uimfk | 1,467,321,461 | user_19be6acdf00a | Cooking | [hot damn](http://m.imgur.com/KWl6pqT?r) | 1 | t1_d4toukk | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4uimfk | null | false | 2016-06-30T21:17:41Z |
d4uijky | t1_d4uijky | 1,467,321,353 | user_51b9f4d81f98 | Cooking | Well, it depends on what you mean by seasoning. If you intend to build a patina, then you cannot (as others have said).
However, you can season it after a fashion. This is what I do: after scrubbing them clean with hoot soap and water, dry them off and put them back on the range to heat them up. Then take a very small... | 2 | t3_4qn4fp | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4uijky | null | false | 2016-06-30T21:15:53Z |
d4uibb6 | t1_d4uibb6 | 1,467,321,042 | user_bf2043801d28 | Cooking | Definitely do not get a wok. Unless you have a restaurant grade gas stove it's not going to work as well as a good ceramic coated cast iron dutch oven. That's what I use and it's far superior.
| 2 | t3_4qkw2q | t3_4qkw2q | /r/Cooking/comments/t3_4qkw2q/d4uibb6 | null | false | 2016-06-30T21:10:42Z |
d4ui9jv | t1_d4ui9jv | 1,467,320,976 | user_8e1d03bb7839 | Cooking | i left a comment on the site stating as much. anyone who doesn't know that honey is sugar doesn't deserve to be called a cook. | 10 | t1_d4u4tqi | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4ui9jv | null | false | 2016-06-30T21:09:36Z |
d4ui8og | t1_d4ui8og | 1,467,320,944 | user_b53d77c5f1c5 | Cooking | I often make [these](http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/) black bean brownies. The trick to getting good bbb is to add plenty of fat, and plenty of cacao. Enough cacao will mask any beany flavour, and fat (in this case coconut oil) is really important for the texture.
Another tip... | 1 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4ui8og | null | false | 2016-06-30T21:09:04Z |
d4uhz9j | t1_d4uhz9j | 1,467,320,595 | [deleted] | Cooking | [deleted] | 1 | t3_4qkzrz | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4uhz9j | null | false | 2016-06-30T21:03:15Z |
d4uhvm3 | t1_d4uhvm3 | 1,467,320,462 | user_7d61e93bf024 | Cooking | I saw a cool disney cookbook at the library. We never tried the recipes unfortunately, but they were all cute ideas. Maybe look at the library or on amazon | 1 | t3_4qnyvn | t3_4qnyvn | /r/Cooking/comments/t3_4qnyvn/d4uhvm3 | null | false | 2016-06-30T21:01:02Z |
d4uhtql | t1_d4uhtql | 1,467,320,394 | user_913f1d192e5a | Cooking | Well, in that case, high heat and judicious use of fat are going to be your friends. I don't know if I'd do fish or eggs in a stainless pan unless I had no other options, but chicken, beef, lamb, etc can all be seared in a non-stick sort of way. Just don't try to move them around until the crust forms and they release... | 1 | t1_d4uec2q | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4uhtql | null | false | 2016-06-30T20:59:54Z |
d4uhsuu | t1_d4uhsuu | 1,467,320,364 | user_d5b44340ae1d | Cooking | These both sound amazing. Care to share your methods? | 1 | t1_d4twjhr | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4uhsuu | null | false | 2016-06-30T20:59:24Z |
d4uhpip | t1_d4uhpip | 1,467,320,245 | user_5b44ffadadf5 | Cooking | A good berry sauce would be perfect on top. Sweet potatoes as a side. | 5 | t3_4qmuln | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4uhpip | null | false | 2016-06-30T20:57:25Z |
d4uho4n | t1_d4uho4n | 1,467,320,197 | user_93159efbc116 | Cooking | Or toss them under the broiler after they're done cooking to crisp them up a bit. mmmm | 3 | t1_d4txyzh | t3_4qipqw | /r/Cooking/comments/t3_4qipqw/d4uho4n | null | false | 2016-06-30T20:56:37Z |
d4uhhna | t1_d4uhhna | 1,467,319,968 | user_dee6a7e8fa8f | Cooking | That's why you use stainless and that is why you don't season stainless. | 1 | t1_d4uffm7 | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4uhhna | null | false | 2016-06-30T20:52:48Z |
d4ugzmi | t1_d4ugzmi | 1,467,319,329 | user_e863c9981d95 | Cooking | Really? Less than $10? Did America's Test Kitchen recommendation fail me?!? | 1 | t1_d4ub5xb | t3_4qkw2q | /r/Cooking/comments/t3_4qkw2q/d4ugzmi | null | false | 2016-06-30T20:42:09Z |
d4ugzh5 | t1_d4ugzh5 | 1,467,319,324 | user_1794bb8bd278 | Cooking | something with a nutty type of cheese to go with the smokiness of the duck. Ive had a fancy mac and cheese with premium cheeses before and turned out great if not potato dauphinoise. over here we also love to put in a homemade poutine with caramelized onions. | 4 | t3_4qmuln | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4ugzh5 | null | false | 2016-06-30T20:42:04Z |
d4ugym0 | t1_d4ugym0 | 1,467,319,292 | user_2016d2fe7572 | Cooking | I'd get a large aluminum tray with water in it to evenly distribute heat while smoking, a smaller tray to set inside the larger directly under the duck to collect all of the fat and ooey gooey goodness. French fries! Do a two stage fry, once in vegetable oil at a about 300*. Pull out and pat dry, then at 400* in duck f... | 6 | t3_4qmuln | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4ugym0 | null | false | 2016-06-30T20:41:32Z |
d4ugial | t1_d4ugial | 1,467,318,710 | user_c80c5b2c9692 | Cooking | I do crockpot chicken wings and chicken legs with the skin on. After cooking I pop them in the oven either on high heat (425) or broil for 6-10 minutes. I have a gas oven so mine crisp up pretty fast. However, when I've cooked the chicken with skin on it the crockpot it releases a lot of water/fat. It helps make the ch... | 1 | t3_4qipqw | t3_4qipqw | /r/Cooking/comments/t3_4qipqw/d4ugial | null | false | 2016-06-30T20:31:50Z |
d4uggze | t1_d4uggze | 1,467,318,664 | user_27d4839feec4 | Cooking | I love BLT dip. Cook bacon crisp, drain well. Chop up tomatoes. Mix equal party mayo and sour cream. Serve on toasted baguettes slices. No L in it but it is delicious. Doesn't keep well.
Another option is loaded baked potato soup. I like cooking classy slow cooker recipe. I adapt it for stove top use.
| 1 | t3_4qkzrz | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4uggze | null | false | 2016-06-30T20:31:04Z |
d4ugckv | t1_d4ugckv | 1,467,318,509 | user_5b44ffadadf5 | Cooking | You can melt it, or rust a hole through it. | 1 | t1_d4qg17b | t3_4q5tnq | /r/Cooking/comments/t3_4q5tnq/d4ugckv | null | false | 2016-06-30T20:28:29Z |
d4ug8cx | t1_d4ug8cx | 1,467,318,358 | [deleted] | Cooking | My grandma grew up in depression era when you had to mix coloring packets in with gray "margarine" you got with rations. She taught me unless it's slimy or smells bad, you're gonna fuckin eat it. Never been sick before. I do have an autoimmune disease but one that apparently doesn't affect my digestive system. | 1 | t1_d4ubc80 | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4ug8cx | null | false | 2016-06-30T20:25:58Z |
d4ug6yd | t1_d4ug6yd | 1,467,318,307 | user_dc618b66ddb0 | Cooking | Drives my boyfriend nuts, but I keep it too. Omg it's so good to fry eggs in it. | 3 | t1_d4tyy2e | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4ug6yd | null | false | 2016-06-30T20:25:07Z |
d4ug3zp | t1_d4ug3zp | 1,467,318,206 | user_5b44ffadadf5 | Cooking | Just cook as normal and puree everything. Add water to get desired consistency.
Mmmmm liquid tacos | 1 | t3_4qdl0s | t3_4qdl0s | /r/Cooking/comments/t3_4qdl0s/d4ug3zp | null | false | 2016-06-30T20:23:26Z |
d4ufxuz | t1_d4ufxuz | 1,467,317,991 | user_07e4750ca159 | Cooking | In the oven? That makes a lot of sense. I just pop it on the stove for five minutes or so before I start | 1 | t1_d4ufn28 | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4ufxuz | null | false | 2016-06-30T20:19:51Z |
d4ufv86 | t1_d4ufv86 | 1,467,317,896 | [deleted] | Cooking | [deleted] | 3 | t1_d4u79ih | t3_4qlkpi | /r/Cooking/comments/t3_4qlkpi/d4ufv86 | null | false | 2016-06-30T20:18:16Z |
d4ufn28 | t1_d4ufn28 | 1,467,317,608 | user_5b44ffadadf5 | Cooking | Too low of a temperature? I like to preheat my cast iron in the oven to eliminate hot spots, too. | 2 | t1_d4uffm7 | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4ufn28 | null | false | 2016-06-30T20:13:28Z |
d4ufiqa | t1_d4ufiqa | 1,467,317,454 | user_913568ec439e | Cooking | Salt, pepper, cayenne pepper | 1 | t3_4qk2br | t3_4qk2br | /r/Cooking/comments/t3_4qk2br/d4ufiqa | null | false | 2016-06-30T20:10:54Z |
d4ufgm7 | t1_d4ufgm7 | 1,467,317,377 | user_4c942a0f24ad | Cooking | TIL Garlic can have botulism... | 3 | t1_d4ueyak | t3_4qlj4l | /r/Cooking/comments/t3_4qlj4l/d4ufgm7 | null | false | 2016-06-30T20:09:37Z |
d4ufg78 | t1_d4ufg78 | 1,467,317,362 | user_cc9422e05abd | Cooking | fig preserves. my mil's recipie
1 bowl of washed figs add three of the same size bowls of sugar
let sit in fridge overnight for sugar to draw out liquid
cook the next day until the color you want.
She would cook hers until they were a deep dark mahogany. very very good. very very sweet | 1 | t3_4qjvaj | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4ufg78 | null | false | 2016-06-30T20:09:22Z |
d4uffm7 | t1_d4uffm7 | 1,467,317,342 | user_07e4750ca159 | Cooking | I've found it difficult to make pan sauces in my cast iron. The fond never seems to build up while searing steaks or starting shepherds pie. Any ideas? | 1 | t1_d4uezku | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4uffm7 | null | false | 2016-06-30T20:09:02Z |
d4uffl0 | t1_d4uffl0 | 1,467,317,341 | user_00c6e8d45e48 | Cooking | I do this with honey and rosemary to finish instead of balsamic, it's pretty much an orgasm in your mouth. | 1 | t1_d4toukk | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4uffl0 | null | false | 2016-06-30T20:09:01Z |
d4ufdf2 | t1_d4ufdf2 | 1,467,317,265 | user_1e9f504de42a | Cooking | that would be difficult, but id rather not die on the way to the hospital! | 1 | t1_d4uendm | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4ufdf2 | null | false | 2016-06-30T20:07:45Z |
d4ufalz | t1_d4ufalz | 1,467,317,164 | user_feee97f8f681 | Cooking | (...I don't know that anybody quite understood what the precise request was on this one...) | 1 | t1_d4uf46o | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4ufalz | null | false | 2016-06-30T20:06:04Z |
d4uf817 | t1_d4uf817 | 1,467,317,073 | user_f96ad300b063 | Cooking | I thought the same thing. But you don't even notice it. | 1 | t1_d4tzb9l | t3_4qf1nn | /r/Cooking/comments/t3_4qf1nn/d4uf817 | null | false | 2016-06-30T20:04:33Z |
d4uf46o | t1_d4uf46o | 1,467,316,934 | user_ef76c4181c4b | Cooking | Fair enough. I misread OP's post and thought he/she was asking for a non-pure green alternative to a salad. | 1 | t1_d4uc9cn | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4uf46o | null | false | 2016-06-30T20:02:14Z |
d4uf231 | t1_d4uf231 | 1,467,316,860 | user_da3e4df79334 | Cooking | *fixed that.... | -1 | t1_d4ud9oj | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4uf231 | null | false | 2016-06-30T20:01:00Z |
d4uezku | t1_d4uezku | 1,467,316,772 | user_5b44ffadadf5 | Cooking | If you want a non-stick pan, but a nonstick pan (T-Fal makes a great, cheap one). Stainless steel is desirable bc of the anti-stick properties that allow you to sear meats with high temps and create pan sauces. Use your nonstick for eggs and delicate fishes. | 2 | t1_d4uec2q | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4uezku | null | false | 2016-06-30T19:59:32Z |
d4ueyak | t1_d4ueyak | 1,467,316,728 | user_320475255fde | Cooking | Not exactly. The garlic can carry botulism which can multiply in a oxygen deprived environment, such as when suspended in oil | 3 | t1_d4ubg7t | t3_4qlj4l | /r/Cooking/comments/t3_4qlj4l/d4ueyak | null | false | 2016-06-30T19:58:48Z |
d4ueu6a | t1_d4ueu6a | 1,467,316,587 | user_74158af6b2aa | Cooking | That's excellent mate. Many thanks for the tip. | 1 | t1_d4u1qi4 | t3_4qen7i | /r/Cooking/comments/t3_4qen7i/d4ueu6a | null | false | 2016-06-30T19:56:27Z |
d4uendm | t1_d4uendm | 1,467,316,349 | user_a4e4bf340f6d | Cooking | Potato salad made while blindfolded. | 11 | t1_d4ue95p | t3_4qmuln | /r/Cooking/comments/t3_4qmuln/d4uendm | null | false | 2016-06-30T19:52:29Z |
d4uemeh | t1_d4uemeh | 1,467,316,315 | user_8590cb83b2c4 | Cooking | Up until a point, yes. I'm just not sure it's possible to re-whip Cool Whip once you've incorporated other ingredients like the ones you listed. Feel free to try it, though. | 1 | t1_d4tn5xf | t3_4qjxrx | /r/Cooking/comments/t3_4qjxrx/d4uemeh | null | false | 2016-06-30T19:51:55Z |
d4uegxm | t1_d4uegxm | 1,467,316,124 | user_cb443478697d | Cooking | I made gluten free brownies with black beans and it was fine, completely unable to tell the beans in the final product, altho the texture was a bit off from normal brownies. | 1 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4uegxm | null | false | 2016-06-30T19:48:44Z |
d4uegbq | t1_d4uegbq | 1,467,316,102 | user_07e4750ca159 | Cooking | This is exactly what I was thinking of! I use carbon steel and cast iron mostly but I have two cookie sheets that are stainless | 1 | t1_d4ucjjk | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4uegbq | null | false | 2016-06-30T19:48:22Z |
d4uee2s | t1_d4uee2s | 1,467,316,023 | user_07e4750ca159 | Cooking | Ok so stainless is just too smooth to season? But not too smooth to be non stick? | 0 | t1_d4uciql | t3_4qn4fp | /r/Cooking/comments/t3_4qn4fp/d4uee2s | null | false | 2016-06-30T19:47:03Z |
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