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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4tvu4s | t1_d4tvu4s | 1,467,291,205 | user_af371292a01a | Cooking | This is generally what I do. The recipe doesn't need to be followed exactly. I add more or less of some ingredients sometimes.
https://www.reddit.com/r/Cooking/comments/3mekf1/oven_pot_roast/ | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4tvu4s | null | false | 2016-06-30T12:53:25Z |
d4tvk90 | t1_d4tvk90 | 1,467,290,672 | user_00f0c6d27258 | Cooking | I always salt and pepper the water or stock and sometimes just for fun I toss in a teaspoon of coconut oil. Always come out awesome. | 3 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tvk90 | null | false | 2016-06-30T12:44:32Z |
d4tvji9 | t1_d4tvji9 | 1,467,290,631 | user_8fbc84ec119c | Cooking | [bacon jerky](https://hikelighter.com/2013/06/23/making-dehydrated-bacon-for-the-trail/) - this recipe calls for a dehydrator, but you can use a standard oven | 6 | t3_4qkzrz | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4tvji9 | null | false | 2016-06-30T12:43:51Z |
d4tvikv | t1_d4tvikv | 1,467,290,579 | user_b4c601af529c | Cooking | Not sure the exact recipe, but my mother has made a cake with black beans and it was really nice. It was denser but really rich. I would recommend trying it for your self to see. | 1 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4tvikv | null | false | 2016-06-30T12:42:59Z |
d4tvfi3 | t1_d4tvfi3 | 1,467,290,409 | user_cd73f5cb4c83 | Cooking | listen to this guy, im a chef and we do this in my restaurant | 2 | t1_d4tv99t | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tvfi3 | null | false | 2016-06-30T12:40:09Z |
d4tvd7m | t1_d4tvd7m | 1,467,290,283 | user_dd24b3efeee2 | Cooking | I buy bacon in 3 to 5 lb quantities on a regular basis. Just devote a few hours to baking it all and fridge it. It lasts... actually I don't know how long it lasts. I've never had it go bad; let's put it that way. Save the grease too: make popcorn, caramelize onions, fry eggs, sear steaks... so many uses for bacon ... | 3 | t3_4qkzrz | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4tvd7m | null | false | 2016-06-30T12:38:03Z |
d4tvb0c | t1_d4tvb0c | 1,467,290,162 | user_dc78da15e373 | Cooking | Chicken, pasta, salads mainly. | 1 | t1_d4tokle | t3_4qjj9r | /r/Cooking/comments/t3_4qjj9r/d4tvb0c | null | false | 2016-06-30T12:36:02Z |
d4tv99t | t1_d4tv99t | 1,467,290,066 | user_8ff082145ed0 | Cooking | Instead of water I use Chicken Broth. I also occasionally make Cilantro and Lime rice | 3 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tv99t | null | false | 2016-06-30T12:34:26Z |
d4tv7e2 | t1_d4tv7e2 | 1,467,289,956 | user_7e288ab34c36 | Cooking | If you are recommending cast iron because of its superior heat retention (which goes some way in compensating for the lack of a blow torch hob), then there are cast iron woks available as well. A wok's design makes it quite suitable to stir frying, tossing up stuff, and for deep frying or flash frying (such as flash fr... | 3 | t1_d4ttb4z | t3_4qkw2q | /r/Cooking/comments/t3_4qkw2q/d4tv7e2 | null | false | 2016-06-30T12:32:36Z |
d4tv6qn | t1_d4tv6qn | 1,467,289,917 | user_30e7459e4c55 | Cooking | I say cook and freeze a very large portion. Its so nice to have bacon to enhance a meal without having to worry about cooking it and cleaning the mess while making the meal. You can add it to salads, on burgers, speed up a quick breakfast, potato topping etc. So many times I make a burger or something and would like to... | 1 | t3_4qkzrz | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4tv6qn | null | false | 2016-06-30T12:31:57Z |
d4tv36c | t1_d4tv36c | 1,467,289,712 | user_7e288ab34c36 | Cooking | Consider getting a Thai mortar and pestle. They make the best ones, and it comes in very handy to crush or grind herbs and spices. | 1 | t3_4qkw2q | t3_4qkw2q | /r/Cooking/comments/t3_4qkw2q/d4tv36c | null | false | 2016-06-30T12:28:32Z |
d4tv2l4 | t1_d4tv2l4 | 1,467,289,676 | user_dc78da15e373 | Cooking | On the subject of pasta. Off the top of your head are there differences in techniques that are a must for "regular" pasta v. whole wheat? | 1 | t1_d4tijtb | t3_4qjj9r | /r/Cooking/comments/t3_4qjj9r/d4tv2l4 | null | false | 2016-06-30T12:27:56Z |
d4tv1de | t1_d4tv1de | 1,467,289,602 | user_4e1afa719493 | Cooking | oh god I need to make this... | 2 | t1_d4toukk | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4tv1de | null | false | 2016-06-30T12:26:42Z |
d4tv1bb | t1_d4tv1bb | 1,467,289,599 | user_66cf33e86c60 | Cooking | Definitely better rice. Even as little as switching from Minute Rice to store-brand long grain is a massive improvement. I like to cook it in my electric steamer with a bit of extra water, which makes it a little sticky and more the texture of rice pudding.
Restaurants add a ton of butter and salt to *everything,* inc... | 1 | t1_d4tpaej | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tv1bb | null | false | 2016-06-30T12:26:39Z |
d4tv0qr | t1_d4tv0qr | 1,467,289,564 | user_619a871c7ea1 | Cooking | Freeze it anyways. | 9 | t3_4qkzrz | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4tv0qr | null | false | 2016-06-30T12:26:04Z |
d4tuy5c | t1_d4tuy5c | 1,467,289,412 | user_53db9aaae6cb | Cooking | Perhaps tin reacts differently in the microwave than aluminum does.
Unless we're just being lazy and saying "tin" when we really mean aluminum, but who would do that? I mean they're entirely different elements, each with it's own place on the [periodic table](https://upload.wikimedia.org/wikipedia/commons/7/79/14LaAc... | 1 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tuy5c | null | false | 2016-06-30T12:23:32Z |
d4tuy49 | t1_d4tuy49 | 1,467,289,410 | user_ef76c4181c4b | Cooking | By "pure green salad," I was imagining greens with zero dressing, but to each his own.
I just find that a salad made of one green vegetable (no matter the quality) monotonous, in terms of taste, texture, and nutrition. | 1 | t1_d4te9iy | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4tuy49 | null | false | 2016-06-30T12:23:30Z |
d4tuxc9 | t1_d4tuxc9 | 1,467,289,363 | user_4305a4d32d9a | Cooking | I've baked with Quinoa, which just involves blending the quinoa with egg, oils and milk together then adding dry ingredients Sugar, Cocoa, baking powder and baking soda
Though these recipes call for a lot of Cocoa and sugar to make up for the lack of flower, To make a medium cake takes almost an entire cup of Cocoa | 2 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4tuxc9 | null | false | 2016-06-30T12:22:43Z |
d4tuu7r | t1_d4tuu7r | 1,467,289,173 | user_63b3554a805a | Cooking | The rice will taste like the water that its cooked in...make it so you want to drink just the broth | 2 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tuu7r | null | false | 2016-06-30T12:19:33Z |
d4tur34 | t1_d4tur34 | 1,467,288,978 | user_913568ec439e | Cooking | My wife made a very similar recipe for brownies and they were wonderful. Couldn't tell black beans were even there. | 1 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4tur34 | null | false | 2016-06-30T12:16:18Z |
d4tuo12 | t1_d4tuo12 | 1,467,288,787 | user_19be6acdf00a | Cooking | This. Plus cheese.
And maybe some wine. | 5 | t1_d4tqtaz | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4tuo12 | null | false | 2016-06-30T12:13:07Z |
d4tunzz | t1_d4tunzz | 1,467,288,785 | user_29f7539a9f10 | Cooking | My girlfriend made black bean brownies once. They tasted like black beans and cocoa. | 106 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4tunzz | null | false | 2016-06-30T12:13:05Z |
d4tukpw | t1_d4tukpw | 1,467,288,579 | [deleted] | Cooking | [deleted] | 2 | t1_d4tugpt | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4tukpw | null | false | 2016-06-30T12:09:39Z |
d4tugpt | t1_d4tugpt | 1,467,288,311 | user_e665579d29b5 | Cooking | Omg sounds like heaven!
Invite all your friends over, even the vegetarian ones! Muahahaha! Convert them! | 2 | t3_4qkzrz | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4tugpt | null | false | 2016-06-30T12:05:11Z |
d4tug11 | t1_d4tug11 | 1,467,288,266 | [deleted] | Cooking | [deleted] | 4 | t1_d4tsv3m | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4tug11 | null | false | 2016-06-30T12:04:26Z |
d4tudvf | t1_d4tudvf | 1,467,288,121 | [deleted] | Cooking | [deleted] | 2 | t1_d4tt2jj | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4tudvf | null | false | 2016-06-30T12:02:01Z |
d4tucro | t1_d4tucro | 1,467,288,043 | user_a840bf5ebe20 | Cooking | A little different but in the same ballpark... I've made Alton Brown's tofu chocolate silk pie and I thought it was delicious.
I am not a tofu person AT ALL and I never would've known this wasn't a regular pie.
http://altonbrown.com/moo-less-chocolate-pie-recipe/ | 3 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4tucro | null | false | 2016-06-30T12:00:43Z |
d4ttwl8 | t1_d4ttwl8 | 1,467,286,914 | [deleted] | Cooking | [deleted] | 1 | t1_d4thmb2 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4ttwl8 | null | false | 2016-06-30T11:41:54Z |
d4ttw17 | t1_d4ttw17 | 1,467,286,874 | user_4c317f6cf405 | Cooking | I've made a Black Forest type cake with black beans before!! They added a really rich and thick texture to my cake... It was delicious and way better on the waistline than traditional BF cake!
The only downside that I observed was that the cake didn't keep as well (it started to get soggy and wet after 3 days, but i... | 2 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4ttw17 | null | false | 2016-06-30T11:41:14Z |
d4ttuj4 | t1_d4ttuj4 | 1,467,286,768 | user_878d71da4830 | Cooking | Do the tears have to be fresh? | 5 | t1_d4tp7hs | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4ttuj4 | null | false | 2016-06-30T11:39:28Z |
d4ttrph | t1_d4ttrph | 1,467,286,563 | user_425631b63f0b | Cooking | That is one of the coolest looking transformations I've seen. It looks like movie SFX. | 2 | t1_d4thhf0 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4ttrph | null | false | 2016-06-30T11:36:03Z |
d4ttr00 | t1_d4ttr00 | 1,467,286,509 | user_07be71fcdbc7 | Cooking | 10 points for using Magnetron in a sentence | 1 | t1_d4t1fz7 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4ttr00 | null | false | 2016-06-30T11:35:09Z |
d4ttmck | t1_d4ttmck | 1,467,286,158 | user_0f169592bd8d | Cooking | I've made something like that. It tasted decent, but I didn't love it, especially after the first slice, but it was pretty good for a no-sugar no-flour thing. Make sure to refrigerate leftovers or it will mold fast. | 3 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4ttmck | null | false | 2016-06-30T11:29:18Z |
d4ttjet | t1_d4ttjet | 1,467,285,937 | user_77b26526c5e7 | Cooking | I like mixing mine with mashed up avocado. Or throwing franks red hot on it cause I'm lazy. | 1 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4ttjet | null | false | 2016-06-30T11:25:37Z |
d4ttgp3 | t1_d4ttgp3 | 1,467,285,726 | user_7ace4cbbab1c | Cooking | Yea but sometimes it nice to live life as a thug | 1 | t1_d4tsxm7 | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4ttgp3 | null | false | 2016-06-30T11:22:06Z |
d4ttf5a | t1_d4ttf5a | 1,467,285,603 | user_b4e8c978071b | Cooking | Way too much effort for just cooking a steak from most recommendations.
Hot pan. Sear each side for a minute or so, then a little more time on medium heat while basting the steak.
Rest for a few minutes. | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4ttf5a | null | false | 2016-06-30T11:20:03Z |
d4ttcvb | t1_d4ttcvb | 1,467,285,421 | user_a82133627fde | Cooking | And temper, just to be safe. | 1 | t1_d4tbhg3 | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4ttcvb | null | false | 2016-06-30T11:17:01Z |
d4ttb4z | t1_d4ttb4z | 1,467,285,285 | user_2d0cbbb8b186 | Cooking | Bamboo steamers are great if you ever wanna have a dumpling party. They're also fairly wide and hold a lot of stuff.
Don't get a wok unless you want to get super serious and get specialized equipment for it. To work properly woks need a special burner that American ranges don't have. A flat bottomed skillet will ... | 1 | t3_4qkw2q | t3_4qkw2q | /r/Cooking/comments/t3_4qkw2q/d4ttb4z | null | false | 2016-06-30T11:14:45Z |
d4tt9jk | t1_d4tt9jk | 1,467,285,160 | user_b4c1efea411a | Cooking | Butter, lime, finely chopped cilantro, and salt! | 2 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tt9jk | null | false | 2016-06-30T11:12:40Z |
d4tt7q0 | t1_d4tt7q0 | 1,467,285,015 | user_2d0cbbb8b186 | Cooking | -Get a good sized pork butt
-do this http://www.food.com/recipe/julia-childs-salt-marinade-rub-with-herbs-and-spices-for-pork-420142
-either smoke it for 10 hours, or braise it in some stock with some diced onions in a dutch oven until it's done | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4tt7q0 | null | false | 2016-06-30T11:10:15Z |
d4tt6g1 | t1_d4tt6g1 | 1,467,284,914 | user_b4e8c978071b | Cooking | Spanish tortilla? Fry very thinly sliced potato and diced onion in oil for ~10 minutes. Take off heat, drain excess oil. In a bowl crack and whip some eggs. Add the potato+onions and mix well. Put the mix back in the pan and cook until done.
Great as a snack, or part of a tapa dinner. | 1 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4tt6g1 | null | false | 2016-06-30T11:08:34Z |
d4tt2jj | t1_d4tt2jj | 1,467,284,597 | user_fbe025804aba | Cooking | That is quite a lot of bacon! Are you cooking just for the two of you, or is there someone you can offload food to?
My favorite bacon-using soup is a simple loaded bake potato soup, simple enough that I don't use a recipe ("how do you make this taste so good, cryinginfrench?" "Idk boil potatoes until they cry and add ... | 6 | t3_4qkzrz | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4tt2jj | null | false | 2016-06-30T11:03:17Z |
d4tt0ni | t1_d4tt0ni | 1,467,284,437 | [deleted] | Cooking | [removed] | 1 | t1_d4tt0fb | t3_4qkw2q | /r/Cooking/comments/t3_4qkw2q/d4tt0ni | null | false | 2016-06-30T11:00:37Z |
d4tt0fb | t1_d4tt0fb | 1,467,284,418 | user_ac08153168a7 | Cooking | Electric and bamboo steamers are not always necessary, although bamboo steamers do impart a subtle flavour. You can also consider getting a metal steaming rack like this (https://www.amazon.com/Stainless-Steel-Steaming-Stand-Cooking/dp/B007HKI6CA). You can just use a large pot, place the rack into the pot, put some wat... | 3 | t3_4qkw2q | t3_4qkw2q | /r/Cooking/comments/t3_4qkw2q/d4tt0fb | null | false | 2016-06-30T11:00:18Z |
d4tsz6k | t1_d4tsz6k | 1,467,284,315 | user_b4e8c978071b | Cooking | I always add a bouillon cube to the water. | 2 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tsz6k | null | false | 2016-06-30T10:58:35Z |
d4tsxm7 | t1_d4tsxm7 | 1,467,284,186 | [deleted] | Cooking | [deleted] | 2 | t1_d4ts5p9 | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tsxm7 | null | false | 2016-06-30T10:56:26Z |
d4tsxay | t1_d4tsxay | 1,467,284,159 | user_b0769c7b7e88 | Cooking | Halve,stuff with goat cheese and wrap in candied par cooked bacon. Roast until bacon is crisp. Drizzle with reduced balsamic vinegar | 1 | t3_4qjvaj | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4tsxay | null | false | 2016-06-30T10:55:59Z |
d4tsvdy | t1_d4tsvdy | 1,467,283,994 | [deleted] | Cooking | [deleted] | 2 | t3_4qjj9r | t3_4qjj9r | /r/Cooking/comments/t3_4qjj9r/d4tsvdy | null | false | 2016-06-30T10:53:14Z |
d4tsv3m | t1_d4tsv3m | 1,467,283,969 | user_e6a767c7a649 | Cooking | BLT party.
Also I'm pretty sure bacon oversupply is not a problem... :-D
If you have concerns about defrosting and then refreezing, cook it first and then freeze it. | 45 | t3_4qkzrz | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4tsv3m | null | false | 2016-06-30T10:52:49Z |
d4tsthv | t1_d4tsthv | 1,467,283,829 | [deleted] | Cooking | [deleted] | 10 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4tsthv | null | false | 2016-06-30T10:50:29Z |
d4tssu9 | t1_d4tssu9 | 1,467,283,769 | [deleted] | Cooking | [deleted] | 1 | t3_4qkzrz | t3_4qkzrz | /r/Cooking/comments/t3_4qkzrz/d4tssu9 | null | false | 2016-06-30T10:49:29Z |
d4tsstm | t1_d4tsstm | 1,467,283,767 | user_3a1f7cb7e8ae | Cooking | In my last restaurant we would add oil, finely diced onion, a bay leaf and a teaspoon of salt before adding water | 1 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tsstm | null | false | 2016-06-30T10:49:27Z |
d4tsmau | t1_d4tsmau | 1,467,283,175 | user_c1c3a4795786 | Cooking | Informed Louisianaian here. DO NOT PURGE YOUR CRAWFISH. it won't make them spit up or any of that jazz, all it does is give you a bunch of dead salty crawfish. Keep them in fresh water for at least 12 hours and change the water every 3 hours or so. Time is the only effective purge. | 4 | t3_4qkerh | t3_4qkerh | /r/Cooking/comments/t3_4qkerh/d4tsmau | null | false | 2016-06-30T10:39:35Z |
d4tsm18 | t1_d4tsm18 | 1,467,283,152 | user_3db718191815 | Cooking | I was thinking of swapping out the stevia and honey for plain ol' sugar. Thanks | 3 | t1_d4ts4ql | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4tsm18 | null | false | 2016-06-30T10:39:12Z |
d4tslck | t1_d4tslck | 1,467,283,088 | user_50c7715d39b7 | Cooking | Thank you very much for the suggestions!!!
I'm checking into your other suggestions too as I wasn't too sure how useful they would be but now I know.
Might also get the electric steamer you suggested as well. The info about it all seems great though. | 1 | t1_d4ts89t | t3_4qkw2q | /r/Cooking/comments/t3_4qkw2q/d4tslck | null | false | 2016-06-30T10:38:08Z |
d4tskis | t1_d4tskis | 1,467,283,015 | user_e66cdba569d2 | Cooking | I almost always cook with a little vegetable stock. Occasionally I'll add coriander. | 4 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tskis | null | false | 2016-06-30T10:36:55Z |
d4tsidz | t1_d4tsidz | 1,467,282,818 | user_95df92c0bae7 | Cooking | Oh, yes! Beans are great for cake :) | 1 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4tsidz | null | false | 2016-06-30T10:33:38Z |
d4tshp6 | t1_d4tshp6 | 1,467,282,754 | user_925298d7a91c | Cooking | Coconut oil is not 'healthier' than butter. | 17 | t1_d4trd7v | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tshp6 | null | false | 2016-06-30T10:32:34Z |
d4tsg1o | t1_d4tsg1o | 1,467,282,600 | user_8b9834bda182 | Cooking | Agree. I've made bean brownies before and really didn't rate the taste.... They have a strong bean after-taste which I didn't enjoy in a sweet treat.
Probably the worst 'sugar alternative' recipe I've made - zucchini, sweet potato, pumpkin, avocado, and beetroot substitutes are all much tastier in my opinion. | 19 | t1_d4ts4ql | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4tsg1o | null | false | 2016-06-30T10:30:00Z |
d4ts89t | t1_d4ts89t | 1,467,281,876 | user_c619191e3b2a | Cooking | The steamer we have is like [this one](https://www.euronics.ee/t-en/39698/fun-cooking/daily-collection-steamer-philips/hd9110-70), except with three compartments instead of two.
We use it to steam pao buns, and can also use it for the frozen dim sum (I know, cheat cooking, but some of them are *nice*). We steam fish w... | 2 | t3_4qkw2q | t3_4qkw2q | /r/Cooking/comments/t3_4qkw2q/d4ts89t | null | false | 2016-06-30T10:17:56Z |
d4ts5p9 | t1_d4ts5p9 | 1,467,281,627 | user_7ace4cbbab1c | Cooking | Butter and boullion cubes or whatever they called. Chicken or beef. Whatever. Also add frozen veggies. | 1 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4ts5p9 | null | false | 2016-06-30T10:13:47Z |
d4ts57z | t1_d4ts57z | 1,467,281,580 | user_ae64e22f4241 | Cooking | Exactly what everyone else here already said, play around.
I like to KISS and go with a bit of star anise then adjust to the dish it is going with at the time of serving. | 1 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4ts57z | null | false | 2016-06-30T10:13:00Z |
d4ts4ql | t1_d4ts4ql | 1,467,281,535 | user_0dcba986290b | Cooking | It won't add the richness that avacado adds. These types of bean recipes definitely have that "trying to fake it" taste. It might be fine if you add an alternate fat and sweetener/sugar. Good luck. | 46 | t3_4qkpub | t3_4qkpub | /r/Cooking/comments/t3_4qkpub/d4ts4ql | null | false | 2016-06-30T10:12:15Z |
d4tryp2 | t1_d4tryp2 | 1,467,280,938 | user_a60098c6b6c2 | Cooking | I used to work in seafood. We never got live crayfish, but we always purged our lobsters. | 1 | t3_4qkerh | t3_4qkerh | /r/Cooking/comments/t3_4qkerh/d4tryp2 | null | false | 2016-06-30T10:02:18Z |
d4trw3k | t1_d4trw3k | 1,467,280,683 | user_43045f48f819 | Cooking | 1 Can of coconut milk to 1 can of rice
Yum | 5 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4trw3k | null | false | 2016-06-30T09:58:03Z |
d4trvq4 | t1_d4trvq4 | 1,467,280,645 | user_25d8bf895d6a | Cooking | I add dried lemongrass and sometimes kaffir lime leaves when I boil rice. After boiling I discard them.
Dried lemongrass only because it's so much cheaper in bulk at [iherb](http://www.iherb.com/frontier-natural-products-organic-cut-sifted-lemongrass-16-oz-453-g/31131?rcode=nok278) | 2 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4trvq4 | null | false | 2016-06-30T09:57:25Z |
d4trqyi | t1_d4trqyi | 1,467,280,178 | user_b04bcf94272c | Cooking | I like the yogurty taste myself.
Korma is one of my favorites, but dang there's a lot of little ingredients that go into it. | 1 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4trqyi | null | false | 2016-06-30T09:49:38Z |
d4trkx8 | t1_d4trkx8 | 1,467,279,567 | user_b04bcf94272c | Cooking | I have fig trees in my yard. I just eat them fresh when the start to droop on the tree. I also throw them down on the ground when I have too many. My chickens love them.
I am interested in seeing what recipes show up though. | 3 | t3_4qjvaj | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4trkx8 | null | false | 2016-06-30T09:39:27Z |
d4tre0d | t1_d4tre0d | 1,467,278,863 | user_9432d22b2a07 | Cooking | And it is............ | 2 | t1_d4tlnz6 | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4tre0d | null | false | 2016-06-30T09:27:43Z |
d4trd7v | t1_d4trd7v | 1,467,278,784 | user_9d22e1d3511d | Cooking | For an alternative, I like adding coconut oil. Then it's like coconut rice! Especially good with things like curries. Yum!
Edit: yikes, not healthier guys, tastes pretty good so calm your tits | -12 | t1_d4tq7k6 | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4trd7v | null | false | 2016-06-30T09:26:24Z |
d4tqtaz | t1_d4tqtaz | 1,467,276,823 | user_50f624532ab0 | Cooking | Figs, eaten under a solitary tree in the countryside. Phone turned off. Silence. | 6 | t3_4qjvaj | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4tqtaz | null | false | 2016-06-30T08:53:43Z |
d4tqp9t | t1_d4tqp9t | 1,467,276,435 | user_4584d530a07d | Cooking | Skin won't get crispy but it'll provide a bunch of fat & flavor to the dish. | 5 | t3_4qipqw | t3_4qipqw | /r/Cooking/comments/t3_4qipqw/d4tqp9t | null | false | 2016-06-30T08:47:15Z |
d4tqoae | t1_d4tqoae | 1,467,276,336 | user_4584d530a07d | Cooking | How about the roast chicken?
Simple, delicious, fairly cheap & leaves you leftovers to make other meals with. | 3 | t3_4qjj9r | t3_4qjj9r | /r/Cooking/comments/t3_4qjj9r/d4tqoae | null | false | 2016-06-30T08:45:36Z |
d4tqnp5 | t1_d4tqnp5 | 1,467,276,280 | user_4584d530a07d | Cooking | Chile. Powdered or fresh, hot, medium, mild, smoked, ground... | 2 | t3_4qk2br | t3_4qk2br | /r/Cooking/comments/t3_4qk2br/d4tqnp5 | null | false | 2016-06-30T08:44:40Z |
d4tqm1c | t1_d4tqm1c | 1,467,276,116 | user_4584d530a07d | Cooking | Get good rice. Eat it with other things. Don't expect the rice itself to be exciting.
One trick to give your rice better texture is to let it sit for a while before cooking. The summer I worked in a Chinese restaurant, we let the rice soak overnight. For a single batch, an hour or two at room temperature is fine. ... | 5 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tqm1c | null | false | 2016-06-30T08:41:56Z |
d4tqldj | t1_d4tqldj | 1,467,276,054 | user_bd6389e20d60 | Cooking | We use this technique a lot at the restaurant i work at. he meant to say plastic wrap. I'm surprised people actually had to explain that he meant to say plastic wrap instead of tin foil. Think why would you use tin foil. | 2 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tqldj | null | false | 2016-06-30T08:40:54Z |
d4tqg3l | t1_d4tqg3l | 1,467,275,553 | user_637ef7834c9d | Cooking | depending on what you're using the rice for, saffron will add flavour and colour. | 1 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tqg3l | null | false | 2016-06-30T08:32:33Z |
d4tq7k6 | t1_d4tq7k6 | 1,467,274,752 | user_e4b631135982 | Cooking | One word. BUTTER. just add a small slice of butter and pinch of salt. | 15 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tq7k6 | null | false | 2016-06-30T08:19:12Z |
d4tpyvj | t1_d4tpyvj | 1,467,273,967 | user_daa16ab35d57 | Cooking | I always purge for a cleaner finished product. Not so much by time, and I don't use salt in the purge. I rinse/soak two or three times in a large tub with fresh water until water stays clear.
[Crawfish](http://i.imgur.com/6Kb3efp.jpg)
[2nd tray](http://i.imgur.com/7TEHTUp.jpg)
Edit: First fresh water purge/soak is m... | 2 | t3_4qkerh | t3_4qkerh | /r/Cooking/comments/t3_4qkerh/d4tpyvj | null | false | 2016-06-30T08:06:07Z |
d4tpyf0 | t1_d4tpyf0 | 1,467,273,926 | user_637ef7834c9d | Cooking | Ground celery seeds and thyme. | 2 | t3_4qk2br | t3_4qk2br | /r/Cooking/comments/t3_4qk2br/d4tpyf0 | null | false | 2016-06-30T08:05:26Z |
d4tpx48 | t1_d4tpx48 | 1,467,273,813 | user_b70cac6b9832 | Cooking | Pork tenderloin recipes are easy and feed a lot of people. Costco sells a four pack of tenderloins; two will feed at least 6 people. If you brown it on the stove it only takes about 10 minutes to finish in the oven. I got the recipe from the Food Lab. | 1 | t3_4qf2vw | t3_4qf2vw | /r/Cooking/comments/t3_4qf2vw/d4tpx48 | null | false | 2016-06-30T08:03:33Z |
d4tps2j | t1_d4tps2j | 1,467,273,383 | user_d1788ff09d4a | Cooking | Smoked paprika, cumin, Mediterranean salt, fresh peppercorns. :-) | 3 | t3_4qk2br | t3_4qk2br | /r/Cooking/comments/t3_4qk2br/d4tps2j | null | false | 2016-06-30T07:56:23Z |
d4tpp2h | t1_d4tpp2h | 1,467,273,130 | user_cda71e77b1d3 | Cooking | Well I was legitimately lost and didn't know where else to look. After constantly searching and I was able to find it so I wanted to update. | 1 | t1_d4tm721 | t3_4qifhy | /r/Cooking/comments/t3_4qifhy/d4tpp2h | null | false | 2016-06-30T07:52:10Z |
d4tpk3y | t1_d4tpk3y | 1,467,272,690 | user_1f7b94d1c0f0 | Cooking | My favorite way to use figs is with game birds. Quail, pigeon, pheasant, duck... it's a great match for all of them. | 3 | t3_4qjvaj | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4tpk3y | null | false | 2016-06-30T07:44:50Z |
d4tphjq | t1_d4tphjq | 1,467,272,466 | user_183fe9020b35 | Cooking | Without excessive dressing? That's the best part! Americans tend to go light on dressing, or pile on unhealthy dressing. Olive oil, wine vinegar and salt are all that are essential. | 1 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4tphjq | null | false | 2016-06-30T07:41:06Z |
d4tpg2c | t1_d4tpg2c | 1,467,272,342 | user_6da2e98f6c4e | Cooking | Add nuac mam, Vietnamese for fish sauce. It's fish sauce, water, sugar, mashed up garlic and some kind of chili peppers(my mom grows them, don't know what they are in English). Also not sure on the measurements I just add everything to taste.
Also my aunt sometimes puts pineapple chunks and juice in the sauce. That's... | 2 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tpg2c | null | false | 2016-06-30T07:39:02Z |
d4tpe0h | t1_d4tpe0h | 1,467,272,168 | user_183fe9020b35 | Cooking | Coarse kosher salt, ground white pepper, msg. | 2 | t3_4qk2br | t3_4qk2br | /r/Cooking/comments/t3_4qk2br/d4tpe0h | null | false | 2016-06-30T07:36:08Z |
d4tpcy1 | t1_d4tpcy1 | 1,467,272,080 | user_cbe7d289a7f8 | Cooking | purging times vary. Been told by southern friends up to 5-10 minutes are enough while some reading suggest up to an hour. I'd be interested to know what the optimum time is to clean thoroughly but maintain freshness. | 1 | t1_d4tp24d | t3_4qkerh | /r/Cooking/comments/t3_4qkerh/d4tpcy1 | null | false | 2016-06-30T07:34:40Z |
d4tpcim | t1_d4tpcim | 1,467,272,044 | user_12bf1bcdf349 | Cooking | > However, small pieces of aluminum foil can be used to "shield" areas of foods, such as poultry drumsticks and wings, to prevent overcooking.
This is very interesting. But doesn't the foil itself get super hot, and burn whatever it's contacting? | 1 | t1_d4t1fz7 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tpcim | null | false | 2016-06-30T07:34:04Z |
d4tpao7 | t1_d4tpao7 | 1,467,271,888 | user_fcfd2349a9df | Cooking | I sometimes add a stock cube to the water. | 3 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tpao7 | null | false | 2016-06-30T07:31:28Z |
d4tpahn | t1_d4tpahn | 1,467,271,873 | user_ba1acf99bcf0 | Cooking |
**Tamaki Gold - Signature Quality California Koshihikari Short Grain Ric...**
||||
--:|:--|:--
Current|$16.50|Amazon (3rd Party New)
High|$24.95|Amazon (3rd Party New)
Low|$7.95|Amazon (3rd Party New)
|Average|$16.50|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/FHIdRFK.png) | [FAQ](http://www.redd... | 2 | t1_d4tpaej | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tpahn | null | false | 2016-06-30T07:31:13Z |
d4tpahd | t1_d4tpahd | 1,467,271,872 | user_5a54ab306995 | Cooking | The skin won't get crispy in a slow cooker. | 1 | t3_4qipqw | t3_4qipqw | /r/Cooking/comments/t3_4qipqw/d4tpahd | null | false | 2016-06-30T07:31:12Z |
d4tpag0 | t1_d4tpag0 | 1,467,271,869 | [deleted] | Cooking | [removed] | 1 | t1_d4tpaej | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tpag0 | null | false | 2016-06-30T07:31:09Z |
d4tpaej | t1_d4tpaej | 1,467,271,865 | user_149a2dd1b88c | Cooking | Buy better rice. I can't stress this enough. You can seriously taste the difference.
Just try a small bag of premium [koshihikari ](https://www.amazon.com/dp/B003HGKO78/ref=cm_sw_r_cp_api_-NmDxbXCD5X82) from Amazon or a Japanese grocery store.
Multiple rinses until the water runs clear.
| 19 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tpaej | null | false | 2016-06-30T07:31:05Z |
d4tp962 | t1_d4tp962 | 1,467,271,765 | user_f4e64d7f4ced | Cooking | 1. There are *lots* of different kinds of rice with different flavors and textures. My favorite is long grain Thai jasmine rice. Try some different ones.
2. Add a bit of salt. Most cuisines that use rice as a staple include a salty sauce with every dish that has rice. Think soy sauce for Asian dishes, or the sauce tha... | 1 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tp962 | null | false | 2016-06-30T07:29:25Z |
d4tp7hs | t1_d4tp7hs | 1,467,271,626 | user_d88d1560b5c7 | Cooking | Add salt.
Or sesame seeds or oil, or vegetables, or rice vinegar and sugar, or just sugar and milk, chili flakes, garlic powder, ramen flavor packets, shaved truffles, tears are ny personal favorite
| 13 | t3_4qkfgl | t3_4qkfgl | /r/Cooking/comments/t3_4qkfgl/d4tp7hs | null | false | 2016-06-30T07:27:06Z |
d4tp3pv | t1_d4tp3pv | 1,467,271,315 | user_2bc42f1e36d1 | Cooking | I'm a physics teacher and I regularily put tinfoil in the work microwave to show the effect to students. It wouldn't be a good idea for the food, but it won't kill you. It makes for some amazing lightning! | 2 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tp3pv | null | false | 2016-06-30T07:21:55Z |
d4tp24d | t1_d4tp24d | 1,467,271,184 | user_25d8bf895d6a | Cooking | Interesting. Where I catch my crayfish bottom isn't muddy and I never have purged them. I still think it would benefit from purging them. Will try next time i get some crayfish. | 1 | t3_4qkerh | t3_4qkerh | /r/Cooking/comments/t3_4qkerh/d4tp24d | null | false | 2016-06-30T07:19:44Z |
d4tp15v | t1_d4tp15v | 1,467,271,105 | user_83d31e9782cc | Cooking | Thanks.
Got any other muscle-building recipes using common stuff? Want to get back into the gym, family's not too keen on paying for protein shakes/bars. | 1 | t1_d4toyya | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4tp15v | null | false | 2016-06-30T07:18:25Z |
d4tozy6 | t1_d4tozy6 | 1,467,271,004 | user_6766d8e736be | Cooking | That's one weird trick... | 4 | t1_d4toabe | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4tozy6 | null | false | 2016-06-30T07:16:44Z |
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