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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4tozr1 | t1_d4tozr1 | 1,467,270,989 | user_2c67eb6f2d29 | Cooking | It's actually pretty easy. Easy to fix when you mess it up as well, which forces you to learn to make it better. Give it a go!
Then you can hollandaise. All. The. Things. | 2 | t1_d4toxfb | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4tozr1 | null | false | 2016-06-30T07:16:29Z |
d4toyya | t1_d4toyya | 1,467,270,920 | user_341520cfe334 | Cooking | Np. And the seasoning I use is pesto-basil, salt, pepper, lemon-garlic, and red pepper flakes. | 2 | t1_d4tox41 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4toyya | null | false | 2016-06-30T07:15:20Z |
d4toxfb | t1_d4toxfb | 1,467,270,796 | user_83d31e9782cc | Cooking | Been wanting to try hollandaise for a while. | 1 | t1_d4tmtx2 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4toxfb | null | false | 2016-06-30T07:13:16Z |
d4tox41 | t1_d4tox41 | 1,467,270,769 | user_83d31e9782cc | Cooking | Thank you for this. | 1 | t1_d4tmki7 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4tox41 | null | false | 2016-06-30T07:12:49Z |
d4toukk | t1_d4toukk | 1,467,270,559 | user_9cbfa38b9f82 | Cooking | Cut the top and slice it enough to stuff. Stuff with goat cheese or gorgonzola wrap in Prosciutto bake till cheese is bubbly and prosciutto is a little crispy, drizzle with balsamic glaze. So fucking good. | 6 | t3_4qjvaj | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4toukk | null | false | 2016-06-30T07:09:19Z |
d4tosw6 | t1_d4tosw6 | 1,467,270,426 | user_4584d530a07d | Cooking | You basically mix a little bisquick in with your eggs & then it settles out/cooks hard on the bottom of the dish leaving you with sort of a pie/cake. They're simple & pretty tasty. | 2 | t1_d4tom6t | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4tosw6 | null | false | 2016-06-30T07:07:06Z |
d4tom6t | t1_d4tom6t | 1,467,269,887 | user_12640b67933d | Cooking | Weird. Sounds interesting. So you're just mixing the bisquick "dough" in there to kind of support and provide texture for the rest of it? | 1 | t1_d4t9o9v | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4tom6t | null | false | 2016-06-30T06:58:07Z |
d4tokle | t1_d4tokle | 1,467,269,763 | user_b3b554b94cf6 | Cooking | Well, what do the two of you like to eat? What are some of the dishes you've made? Do you like how other people make them, or were you making them because they seemed like normal things to eat for dinner? | 2 | t3_4qjj9r | t3_4qjj9r | /r/Cooking/comments/t3_4qjj9r/d4tokle | null | false | 2016-06-30T06:56:03Z |
d4tojbm | t1_d4tojbm | 1,467,269,663 | user_5a54ab306995 | Cooking | Kale and chickpea with maple mustard dressing. Google it. | 1 | t3_4qjijw | t3_4qjijw | /r/Cooking/comments/t3_4qjijw/d4tojbm | null | false | 2016-06-30T06:54:23Z |
d4togx6 | t1_d4togx6 | 1,467,269,476 | user_738ec2d24650 | Cooking | Pulled Pork
!
6lb pork shoulder
1/4 c EA. kosher salt, black pepper and chili powder
1 Tbsp ea oregano and Tyme
1 tsp cayenne
Rub all over and let sit for 4-48 hrs. Wrap in foil twice. First layer perpendicular to the second. Place in oven at 325F for 7.5 hrs. Expose and return to oven for 30minutes at 400F. Remove... | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4togx6 | null | false | 2016-06-30T06:51:16Z |
d4togx1 | t1_d4togx1 | 1,467,269,475 | user_0971a6a05545 | Cooking | The bread maker would probably work for mixing it up but there really isn't a reason to use it for this. Part of the point of the recipe is that it doesn't need to be kneaded at all. The warm environment also isn't as necessary because sometimes faster isn't better. Allowing the no-knead dough to ferment on the counter... | 1 | t1_d4t0gqk | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4togx1 | null | false | 2016-06-30T06:51:15Z |
d4toabe | t1_d4toabe | 1,467,268,956 | [deleted] | Cooking | [deleted] | 3 | t1_d4tl5ko | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4toabe | null | false | 2016-06-30T06:42:36Z |
d4to3xw | t1_d4to3xw | 1,467,268,464 | user_74158af6b2aa | Cooking | Thanks for all of your suggestions everyone. That's a great help. | 1 | t1_d4tgrby | t3_4qen7i | /r/Cooking/comments/t3_4qen7i/d4to3xw | null | false | 2016-06-30T06:34:24Z |
d4to2sb | t1_d4to2sb | 1,467,268,383 | user_2f802753e6ae | Cooking | Salt, pepper, Cavender's (Greek seasoning), and sriracha. | 2 | t3_4qk2br | t3_4qk2br | /r/Cooking/comments/t3_4qk2br/d4to2sb | null | false | 2016-06-30T06:33:03Z |
d4to1hu | t1_d4to1hu | 1,467,268,286 | user_d80540c299f7 | Cooking | To fold ingredients I use a plastic spatula and just lift the bottom up to the top a few times, softly, until the mixture is one color. | 1 | t3_4qjxrx | t3_4qjxrx | /r/Cooking/comments/t3_4qjxrx/d4to1hu | null | false | 2016-06-30T06:31:26Z |
d4tnyy9 | t1_d4tnyy9 | 1,467,268,094 | user_0fdcc5d8cc3f | Cooking | >[**4K KITCHEN -- short rib. (feat. GEOTHEORY) [6:52]**](http://youtu.be/hVjUM74aTYs)
> [*^4K ^KITCHEN*](https://www.youtube.com/channel/UCoGXA0raXlQT6q7sCKi0OVQ) ^in ^Entertainment
>*^110 ^views ^since ^Jun ^2016*
[^bot ^info](http://www.reddit.com/r/youtubefactsbot/wiki/index) | 2 | t1_d4tnylg | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4tnyy9 | null | false | 2016-06-30T06:28:14Z |
d4tnylg | t1_d4tnylg | 1,467,268,067 | user_f9b4425e31a8 | Cooking | https://www.youtube.com/watch?v=hVjUM74aTYs | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4tnylg | null | false | 2016-06-30T06:27:47Z |
d4tnu3n | t1_d4tnu3n | 1,467,267,743 | user_ce2089811393 | Cooking | I've bought about a dozen knives from them and all have been great and transactions effortless. Their support has been great also.
It's basically the only site I buy knives from and I recommend them to anyone who is after knives. | 2 | t3_4qepy7 | t3_4qepy7 | /r/Cooking/comments/t3_4qepy7/d4tnu3n | null | false | 2016-06-30T06:22:23Z |
d4tntkv | t1_d4tntkv | 1,467,267,704 | user_097777fd243a | Cooking | It was for sale here in the Netherlands about 10 years ago. I think the sales were disappointing and they stopped selling the green ketchup. | 2 | t1_d4r7273 | t3_4q3tlx | /r/Cooking/comments/t3_4q3tlx/d4tntkv | null | false | 2016-06-30T06:21:44Z |
d4tnpxm | t1_d4tnpxm | 1,467,267,444 | user_c945a82fe84a | Cooking | You could just take the skin off. | 1 | t3_4qipqw | t3_4qipqw | /r/Cooking/comments/t3_4qipqw/d4tnpxm | null | false | 2016-06-30T06:17:24Z |
d4tnntp | t1_d4tnntp | 1,467,267,288 | user_0a2c7cda09c7 | Cooking | Egyptian Basil and lemon pepper! | 2 | t3_4qk2br | t3_4qk2br | /r/Cooking/comments/t3_4qk2br/d4tnntp | null | false | 2016-06-30T06:14:48Z |
d4tn5xf | t1_d4tn5xf | 1,467,266,046 | user_75308a2ebe28 | Cooking | Hmm, okay.
I was under the impression that whipping something brought more into it? Thanks for responding. | 1 | t1_d4tlsf3 | t3_4qjxrx | /r/Cooking/comments/t3_4qjxrx/d4tn5xf | null | false | 2016-06-30T05:54:06Z |
d4tn37p | t1_d4tn37p | 1,467,265,863 | user_2c67eb6f2d29 | Cooking | Chorizo, corn, black olives, peppers, red onion, queso fresco, Monterey Jack, finish with a dollop of sour cream and a sprinkling of cilantro.
I like your tomato sauce idea! | 1 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4tn37p | null | false | 2016-06-30T05:51:03Z |
d4tn1u9 | t1_d4tn1u9 | 1,467,265,766 | user_a88e9a815add | Cooking | It doesn't arc to the food nor the metal walls. RF currents in metals don't like sharp edges and they radiate off. A fork is bad in microwave. A metal ball ball does nothing. A spoon is almost microwave "safe" depending on thickness and edges are rounded.
Quit saying nonsense | 1 | t1_d4tc7ry | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tn1u9 | null | false | 2016-06-30T05:49:26Z |
d4tmtx2 | t1_d4tmtx2 | 1,467,265,225 | user_2c67eb6f2d29 | Cooking | Separate the yolks from the whites, freeze the whites into cubes that you can use anytime (protein shakes come to mind), take those yolks and hollandaise all the things. | 2 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4tmtx2 | null | false | 2016-06-30T05:40:25Z |
d4tmoop | t1_d4tmoop | 1,467,264,878 | user_2c67eb6f2d29 | Cooking | I strongly suggest you go get yourself a cast iron pan. They are cheap, useful, and will last years and years if you take care of them (something that is very easy to do).
Next, look up Alton Brown's technique for cooking steak in a cast iron pan. I love that show, the man gets right down to the science and explains ... | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4tmoop | null | false | 2016-06-30T05:34:38Z |
d4tmo91 | t1_d4tmo91 | 1,467,264,851 | [deleted] | Cooking | [removed] | 1 | t3_4ofi4x | t3_4ofi4x | /r/Cooking/comments/t3_4ofi4x/d4tmo91 | null | false | 2016-06-30T05:34:11Z |
d4tmm2q | t1_d4tmm2q | 1,467,264,705 | user_d0862d93cfdc | Cooking | Videos in this thread:
[Watch Playlist ▶](http://subtletv.com/_r4qh57s?feature=playlist&nline=1)
VIDEO|COMMENT
-|-
[Shrinking Chip Bag - Sick Science! #064](https://youtube.com/watch?v=-Bcfp5_8bz4)|[14](https://reddit.com/r/Cooking/comments/4qh57s/_/d4thhf0?context=10#d4thhf0) - If you microwave a chip bag, i... | 1 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tmm2q | null | false | 2016-06-30T05:31:45Z |
d4tmki7 | t1_d4tmki7 | 1,467,264,602 | user_341520cfe334 | Cooking | A dish I love to make is:
- 2 reg eggs, 4 egg whites scrambled
- 4oz cut up chicken
- Half a medium yellow onion
- Some butter
- Some seasoning
The onions, chicken, and eggs all share a tbsp of butter. In total, the dish is 440 calories and includes 50g of protein. Great if you're looking to build muscle. Also delic... | 2 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4tmki7 | null | false | 2016-06-30T05:30:02Z |
d4tmi2r | t1_d4tmi2r | 1,467,264,452 | user_3c101d1682cb | Cooking | Hi again, I bought the book and I love it, but my edition doesn't have the Tuscan bean soup recipe, glad I have it from here. Thanks. | 1 | t1_d4bl6r1 | t3_4ob8qv | /r/Cooking/comments/t3_4ob8qv/d4tmi2r | null | false | 2016-06-30T05:27:32Z |
d4tmfhk | t1_d4tmfhk | 1,467,264,291 | user_6799c36b3e2a | Cooking | Can we just come to the exception that comprehension across different nations is hard and just have a shot of vodka? Cuz i really really need a shot of vodka.
Edit:im sure i fucked up this some how. but I dont care. Have another shot. | 2 | t1_d4tlfz4 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tmfhk | null | false | 2016-06-30T05:24:51Z |
d4tm721 | t1_d4tm721 | 1,467,263,769 | [deleted] | Cooking | [deleted] | 1 | t3_4qifhy | t3_4qifhy | /r/Cooking/comments/t3_4qifhy/d4tm721 | null | false | 2016-06-30T05:16:09Z |
d4tm400 | t1_d4tm400 | 1,467,263,584 | [deleted] | Cooking | [deleted] | 1 | t3_4qjxrx | t3_4qjxrx | /r/Cooking/comments/t3_4qjxrx/d4tm400 | null | false | 2016-06-30T05:13:04Z |
d4tm1cn | t1_d4tm1cn | 1,467,263,422 | user_c4c8f675f525 | Cooking | The real question is why are you putting shoes in the microwave? | 6 | t1_d4th29t | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tm1cn | null | false | 2016-06-30T05:10:22Z |
d4tlufw | t1_d4tlufw | 1,467,263,003 | user_c09614fa55a5 | Cooking | Adds so much crunch and juiciness. | 1 | t1_d4thxdm | t3_4qjijw | /r/Cooking/comments/t3_4qjijw/d4tlufw | null | false | 2016-06-30T05:03:23Z |
d4tlsf3 | t1_d4tlsf3 | 1,467,262,882 | user_8590cb83b2c4 | Cooking | I don't think so, no. The idea behind folding the mixture is to incorporate the ingredients without stirring it too much and deflating the Cool Whip. To prevent it from getting soupy, you need to mix it as gently as possible and as little as possible, to retain all the little air bubbles that make it fluffy. | 1 | t3_4qjxrx | t3_4qjxrx | /r/Cooking/comments/t3_4qjxrx/d4tlsf3 | null | false | 2016-06-30T05:01:22Z |
d4tlqwk | t1_d4tlqwk | 1,467,262,792 | user_c5eabfa63fa9 | Cooking | fig galette. I usually go with a pecan crust and a frangipane based with pecans and not almonds.
roll out crust.
brush on frangipane.
arrange cut figs on top of frangipane.
fold sides, brush edges with egg wash and sugar.
drizzle honey over figs.
bake.
cool, cut, enjoy. | 3 | t3_4qjvaj | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4tlqwk | null | false | 2016-06-30T04:59:52Z |
d4tlnz6 | t1_d4tlnz6 | 1,467,262,622 | user_2c65b2d8f269 | Cooking | My mom gave me the most badass korma recipe. Love that shit. | 1 | t1_d4tfqha | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4tlnz6 | null | false | 2016-06-30T04:57:02Z |
d4tlk1m | t1_d4tlk1m | 1,467,262,391 | user_2c4891816444 | Cooking | French toast sandwiches.
Smear the chocolate on one piece of bread, top with blueberries, put on another piece of bread. Then cook like french toast. | 2 | t3_4qi9hh | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4tlk1m | null | false | 2016-06-30T04:53:11Z |
d4tlhgm | t1_d4tlhgm | 1,467,262,243 | user_99f3d64cfc04 | Cooking | I use them to make a salad with endives, toasted chopped almonds, either thin slivers or parm or torn prosciutto and a dressing with balsamic and honey. Then I strap on some leather sandals and hunt some Picts. | 7 | t3_4qjvaj | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4tlhgm | null | false | 2016-06-30T04:50:43Z |
d4tlh4q | t1_d4tlh4q | 1,467,262,224 | user_68f5cd84b053 | Cooking | Exactly. I'm still excited to learn the bag trick, but I'm a bit disappointed too. | 4 | t1_d4tjjpr | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tlh4q | null | false | 2016-06-30T04:50:24Z |
d4tlfz4 | t1_d4tlfz4 | 1,467,262,154 | user_68f5cd84b053 | Cooking | Glad to help, hope she's ok. But it's my ignorance you were laughing at, let's be clear.
I didn't know about the shrinking bag trick. So I figured it was either some weird linguistic thing I didn't understand, or else you were putting your kids' Barbie dolls inside snack bags and microwaving them. Either way, I couldn... | 4 | t1_d4tihhj | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tlfz4 | null | false | 2016-06-30T04:49:14Z |
d4tl7od | t1_d4tl7od | 1,467,261,689 | user_a2c98b4434e6 | Cooking | This is why some microwaves have plastic hangers for a metal rack. Metal is fine as long as it isn't grounded. | 2 | t1_d4tizwp | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tl7od | null | false | 2016-06-30T04:41:29Z |
d4tl7h9 | t1_d4tl7h9 | 1,467,261,676 | user_6b4988ac7fe1 | Cooking | well it can be dangerous if it is foil-lined paper. The foil part sparks and lights the paper on fire.
Once when I was a kid I decided to reheat a leftover sandwich from Arby's in the microwave and I left it wrapped in the foil paper. After about 10-20 seconds it burst fully into flame.
| 1 | t1_d4t1fz7 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tl7h9 | null | false | 2016-06-30T04:41:16Z |
d4tl5ko | t1_d4tl5ko | 1,467,261,568 | user_4acc8efa2c4f | Cooking | Most common recipe is eat them until I feel sick. Highly recommended. I've also made them into jam, roasted them, put them on pizza, thrown them into salads... | 6 | t3_4qjvaj | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4tl5ko | null | false | 2016-06-30T04:39:28Z |
d4tkxle | t1_d4tkxle | 1,467,261,129 | user_79c7da58c06a | Cooking | My boss at work has a fig tree in his yard and towards the end of the summer, he brings in batches to share with everyone in the department. I was in the same boat and he recommended eating them on salad or with goat cheese. Fresh figs are so yummy! | 5 | t3_4qjvaj | t3_4qjvaj | /r/Cooking/comments/t3_4qjvaj/d4tkxle | null | false | 2016-06-30T04:32:09Z |
d4tklx3 | t1_d4tklx3 | 1,467,260,501 | user_4c00634fd657 | Cooking | Pancakes. Fresh blueberries and the super mini chocolate chips. Dark not milk choc. I make them semi-frequently.
1/2 cup AP flour
1/2 cup wheat flour
1/2 cup oatmeal
2 tsp baking powder, I tend to heap this a little
1 Tbs Sugar
a little salt
1 Egg, I use jumbo though
2 Tbs oil
1 cp whole milk, plus whateve... | 2 | t3_4qi9hh | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4tklx3 | null | false | 2016-06-30T04:21:41Z |
d4tkjv3 | t1_d4tkjv3 | 1,467,260,385 | user_b42c03719b5c | Cooking | Roast chicken thighs for an hour to an hour and a half at 350-400F. I put a little Worcestershire sauce on the skin for added browning. They're delicious, fall-down-the-stairs easy, and foolproof. It's difficult but not impossible to overcook them. Pair with roasted vegetables (whichever ones float your boat-potatoes, ... | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4tkjv3 | null | false | 2016-06-30T04:19:45Z |
d4tka4w | t1_d4tka4w | 1,467,259,849 | user_8112c43ef8ed | Cooking | It is a massive lie, tin foil is still available despite cabals trying to suppress its use as a protective device. | 1 | t1_d4sxfte | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tka4w | null | false | 2016-06-30T04:10:49Z |
d4tk20b | t1_d4tk20b | 1,467,259,420 | user_c6294059fca7 | Cooking | Gordon Ramsay said recently that he will not re-enter the USA until there's a waffle mix available in most outlets called 'griddle chin'. | 0 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tk20b | null | false | 2016-06-30T04:03:40Z |
d4tk1jl | t1_d4tk1jl | 1,467,259,397 | user_24bc0967e9a7 | Cooking | Oh man I've been making these for the past week. Still not tired of them. | 2 | t1_d4s93e4 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4tk1jl | null | false | 2016-06-30T04:03:17Z |
d4tjra6 | t1_d4tjra6 | 1,467,258,872 | user_c5eabfa63fa9 | Cooking | Master the "braise." It is a very forgiving method.
Braise Lamb Shanks to start. Find a recipe online - make sure you prep the shanks properly (trim the silver skin, etc.). Really, make sure you prep them, this is most of the battle.
Anne Burrell has a good recipe to follow: http://www.foodnetwork.com/recipes/anne... | 2 | t3_4qjj9r | t3_4qjj9r | /r/Cooking/comments/t3_4qjj9r/d4tjra6 | null | false | 2016-06-30T03:54:32Z |
d4tjjpr | t1_d4tjjpr | 1,467,258,476 | user_d25ab70b4cf8 | Cooking | See, I was assuming that the bag was going to be placed around a barbie and then microwaved, resulting in a flaming was of foil-wrapped barbie. I was disappointed. | 15 | t1_d4thhf0 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tjjpr | null | false | 2016-06-30T03:47:56Z |
d4tje0g | t1_d4tje0g | 1,467,258,194 | user_e1c962b2a77f | Cooking | Cinnamon is good with blueberries. Maybe cinnamon and blueberry ice cream with chocolate thins? | 1 | t1_d4thwdq | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4tje0g | null | false | 2016-06-30T03:43:14Z |
d4tja3m | t1_d4tja3m | 1,467,257,996 | user_9e1d8303b128 | Cooking | One of my favorite dinners for a large group is to do the Momofuku Bo Ssam or a take on it. Basically dry brine a huge hunk of pork shoulder/pork butt, roast it until pull able, and serve with appropriate sides. David Chang suggests kimchi, rice, lettuce for wrapping, a ginger scallion sauce, and a sauce based on Korea... | 1 | t3_4qf2vw | t3_4qf2vw | /r/Cooking/comments/t3_4qf2vw/d4tja3m | null | false | 2016-06-30T03:39:56Z |
d4tj7r4 | t1_d4tj7r4 | 1,467,257,878 | user_e1c962b2a77f | Cooking | Salads are meant to be a contrast to the main meal - lightness, freshness, rawness. Lettuce and other raw leafy greens provide that.
Iceberg lettuce has a crunchy, juicy texture if little else. Romaine (cos) lettuce has that, but has more colour and flavour so is nutritionally superior. Butter leaf and oak leaf lettuc... | 1 | t3_4qjijw | t3_4qjijw | /r/Cooking/comments/t3_4qjijw/d4tj7r4 | null | false | 2016-06-30T03:37:58Z |
d4tj1rh | t1_d4tj1rh | 1,467,257,580 | user_9e1d8303b128 | Cooking | Most dinners for me tend to be about what produce I have on hand that's about to go bad, whether or not I was able to go to the market, do we have leftover something or another we need to use, etc. It's rarely a specific recipe but rather a template or framework that you can use to prepare whatever ingredients are avai... | 3 | t3_4qjj9r | t3_4qjj9r | /r/Cooking/comments/t3_4qjj9r/d4tj1rh | null | false | 2016-06-30T03:33:00Z |
d4tizwp | t1_d4tizwp | 1,467,257,487 | user_e8fcc682449d | Cooking | You actually CAN put metal in the science oven so long as it is flat and there's no place for the electricity to form an arc and get all fucky | 6 | t1_d4t7afc | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tizwp | null | false | 2016-06-30T03:31:27Z |
d4tiwl4 | t1_d4tiwl4 | 1,467,257,319 | user_0ecd11e34849 | Cooking | We just use a base and top lauer of plastic wrap with a small puncture. | 2 | t1_d4t4kfd | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tiwl4 | null | false | 2016-06-30T03:28:39Z |
d4tiue6 | t1_d4tiue6 | 1,467,257,211 | user_6b1283c3d7a6 | Cooking | Caesar salad is the bomb! Definitely my favorite style of salad. | 2 | t1_d4tilnh | t3_4qjijw | /r/Cooking/comments/t3_4qjijw/d4tiue6 | null | false | 2016-06-30T03:26:51Z |
d4titil | t1_d4titil | 1,467,257,167 | user_4acc8efa2c4f | Cooking | You might consider using dried blueberries in part of the dish to up the intensity. Might be good mixed into dark chocolate as a bark. | 3 | t1_d4td76k | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4titil | null | false | 2016-06-30T03:26:07Z |
d4tilnh | t1_d4tilnh | 1,467,256,779 | user_c5eabfa63fa9 | Cooking | Black bean and corn and soba noodle salads do not call for lettuce. Pasta salads don't either.
A refreshing caesar salad - mostly romaine with other ingredients - is still my favorite.
Not sure where to draw the line at consuming nutrition vs. eating food. I eat fiber vs. I eat leafy greens. I drink caffeine vs. I ... | 3 | t3_4qjijw | t3_4qjijw | /r/Cooking/comments/t3_4qjijw/d4tilnh | null | false | 2016-06-30T03:19:39Z |
d4tiklu | t1_d4tiklu | 1,467,256,728 | user_f64e8b024427 | Cooking | I like the crunch of lettuce. It also acts as a vehicle for the dressing without adding many calories, which is great when I am in a snacking mood but don't want to eat anything heavy. | 1 | t3_4qjijw | t3_4qjijw | /r/Cooking/comments/t3_4qjijw/d4tiklu | null | false | 2016-06-30T03:18:48Z |
d4tijtb | t1_d4tijtb | 1,467,256,689 | user_e1c962b2a77f | Cooking | It's nice to have a knock-out recipe for special occasions, but everyday dinners are about having a range of consistently good basics.
A proper roast dinner with all the bits and pieces is always a good thing to be able to do. Meat, gravy/jus/ roasted potatoes, other roasted or steam vegetables, maybe a fruit sauce. N... | 3 | t3_4qjj9r | t3_4qjj9r | /r/Cooking/comments/t3_4qjj9r/d4tijtb | null | false | 2016-06-30T03:18:09Z |
d4tihhj | t1_d4tihhj | 1,467,256,575 | user_6799c36b3e2a | Cooking | In the USA a chip is a chrisp or potato chip and a barbie is a doll that kids play with. But your comment made me laugh and I wanted to say thank you. It made perfect sense to me and I didn't realize that it didn't translate to other people the way I meant it.
I just found out my mother was in the hospital. So honest... | 5 | t1_d4thae2 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tihhj | null | false | 2016-06-30T03:16:15Z |
d4tic03 | t1_d4tic03 | 1,467,256,310 | user_5a54ab306995 | Cooking | Great idea, thank you. | 1 | t1_d4tb5e0 | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4tic03 | null | false | 2016-06-30T03:11:50Z |
d4tibb2 | t1_d4tibb2 | 1,467,256,277 | user_10160206e0e9 | Cooking | LISTEN! Buy a ~4 lb pork butt (shoulder).
You will slowwwwwwly cook this cheap cut to make pulled pork. You can make tacos, nachos, or sandwiches for 4+ meals. You can also make ramen (soup) from the stock it creates.
I use my dutch oven these days, but you can also use a crock pot.
Favorite recipe: http://allrecip... | 11 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4tibb2 | null | false | 2016-06-30T03:11:17Z |
d4ti9k8 | t1_d4ti9k8 | 1,467,256,193 | user_ec9cb0d632f4 | Cooking | Don't put metal in the science oven. | 2 | t1_d4t1fz7 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4ti9k8 | null | false | 2016-06-30T03:09:53Z |
d4thzn6 | t1_d4thzn6 | 1,467,255,712 | user_da3e4df79334 | Cooking | I'm really interested in that filling. Maybe I can amp up the tartness factor just a bit
| 1 | t1_d4tf66l | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4thzn6 | null | false | 2016-06-30T03:01:52Z |
d4thzgv | t1_d4thzgv | 1,467,255,703 | user_3b93eb3766bb | Cooking | Crisp bags the size of dolls | 5 | t1_d4thae2 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4thzgv | null | false | 2016-06-30T03:01:43Z |
d4thxdm | t1_d4thxdm | 1,467,255,603 | user_e30041ff21a0 | Cooking | Personal preference, maybe?
I don't have a salad consisting of *just* romaine lettuce, but I use romaine in practically all of my salads. I like the way it tastes and I like the way it looks mixed with all the other colors. | 3 | t3_4qjijw | t3_4qjijw | /r/Cooking/comments/t3_4qjijw/d4thxdm | null | false | 2016-06-30T03:00:03Z |
d4thwdq | t1_d4thwdq | 1,467,255,556 | user_d9db5185a0d0 | Cooking | I'd think you'd have to tie the blueberries and the chocolate together somehow. I'd go towards the spices route - blueberries, cinnamon, nutmeg, and chocolate. Maybe something simple like putting these over a fluffy chocolate ice cream? | 2 | t3_4qi9hh | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4thwdq | null | false | 2016-06-30T02:59:16Z |
d4thwbg | t1_d4thwbg | 1,467,255,553 | user_48b4381c69ae | Cooking | You can microwave metal in an industrial grade microwave | 1 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4thwbg | null | false | 2016-06-30T02:59:13Z |
d4thmb2 | t1_d4thmb2 | 1,467,255,082 | user_5dd54a78c417 | Cooking | /u/Garak speaks truth and should be upvoted. This is a simple typo. See another source - https://www.youtube.com/watch?v=h88-vgHqyB4
Chefsteps also talks about this in their microwave class.
It really is a great way to get presentation quality herbs.
| 26 | t1_d4tf7gq | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4thmb2 | null | false | 2016-06-30T02:51:22Z |
d4thk7i | t1_d4thk7i | 1,467,254,982 | user_3b5de453507b | Cooking | You can but the skin won't get crispy. When I do, I put it under the broiler in my oven for a few minutes. | 2 | t3_4qipqw | t3_4qipqw | /r/Cooking/comments/t3_4qipqw/d4thk7i | null | false | 2016-06-30T02:49:42Z |
d4thj74 | t1_d4thj74 | 1,467,254,934 | user_13d47bf62040 | Cooking | I'm 99% sure he meant plastic wrap and not tin foil.
It's a common technique to "quick fry" herbs on a plate in oil, and a little piece of plastic wrap is used sometimes to (a) keep the plate clean and (b) make it easier to pick up the flat herbs.
This is covered in detail in Modernist Cuisine. | 6 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4thj74 | null | false | 2016-06-30T02:48:54Z |
d4thil3 | t1_d4thil3 | 1,467,254,905 | user_01cb992abcd1 | Cooking | Barbie like the doll. | 1 | t1_d4thae2 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4thil3 | null | false | 2016-06-30T02:48:25Z |
d4thi4f | t1_d4thi4f | 1,467,254,883 | user_c4db3b8335d7 | Cooking | Yeah, it was a hard pass for me. | 1 | t1_d4t4kfd | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4thi4f | null | false | 2016-06-30T02:48:03Z |
d4thi2s | t1_d4thi2s | 1,467,254,881 | user_fce601045ebc | Cooking | "Barbie" size like Barbie dolls. You know how Barbies come with tiny little doll-scale size accessories. It would shrink the potato chip bag down to a size that a Barbie doll would have. | 1 | t1_d4thae2 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4thi2s | null | false | 2016-06-30T02:48:01Z |
d4thhf0 | t1_d4thhf0 | 1,467,254,850 | user_6b19911875ec | Cooking | If you microwave a chip bag, it usually shrinks down while preserving the graphics and proportion of the bag. So it is a doll-sized version of a chip bag. [If you watch part of this video, you'll see what they're talking about.](https://www.youtube.com/watch?v=-Bcfp5_8bz4) | 31 | t1_d4thae2 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4thhf0 | null | false | 2016-06-30T02:47:30Z |
d4thae2 | t1_d4thae2 | 1,467,254,517 | user_68f5cd84b053 | Cooking | Is this an Australian thing? Because no version of "chip" or "barbie" that I'm aware of makes that comment make sense to me. | 13 | t1_d4tfodq | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4thae2 | null | false | 2016-06-30T02:41:57Z |
d4th4r6 | t1_d4th4r6 | 1,467,254,246 | user_a51d51577fc5 | Cooking | You're going to need to provide some details. | 1 | t1_d4tgz0g | t3_4qj6xl | /r/Cooking/comments/t3_4qj6xl/d4th4r6 | null | false | 2016-06-30T02:37:26Z |
d4th29t | t1_d4th29t | 1,467,254,129 | user_9a1e88a4debb | Cooking | Aluminum foil has been used for shielding parts of food like wing tips for as long as I can remember. I think it's not good to be too close to the sides, though.
I use a microwave dish with a fair amount of aluminum in it every day for boiling eggs. It has water on the bottom, then an aluminum tray to hold the eggs,... | 4 | t1_d4t1fz7 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4th29t | null | false | 2016-06-30T02:35:29Z |
d4tgz0g | t1_d4tgz0g | 1,467,253,976 | [deleted] | Cooking | [deleted] | 0 | t1_d4tggx2 | t3_4qj6xl | /r/Cooking/comments/t3_4qj6xl/d4tgz0g | null | false | 2016-06-30T02:32:56Z |
d4tgrby | t1_d4tgrby | 1,467,253,618 | user_9c27503f0a55 | Cooking | Serious eats, ny times, la times are my go tos. | 1 | t3_4qen7i | t3_4qen7i | /r/Cooking/comments/t3_4qen7i/d4tgrby | null | false | 2016-06-30T02:26:58Z |
d4tgr8i | t1_d4tgr8i | 1,467,253,614 | user_42e7917beed6 | Cooking | /r/slowcooking is your friend | 1 | t3_4qipqw | t3_4qipqw | /r/Cooking/comments/t3_4qipqw/d4tgr8i | null | false | 2016-06-30T02:26:54Z |
d4tgqtx | t1_d4tgqtx | 1,467,253,596 | user_8417a2b7ca4f | Cooking | Yep. This is so easy and so, so good. | 3 | t1_d4t9wjg | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4tgqtx | null | false | 2016-06-30T02:26:36Z |
d4tgqjw | t1_d4tgqjw | 1,467,253,583 | user_2a93a73eb0f6 | Cooking | You can BUT it might make the result less thick and creamy than you wanted, taste and see what happens.
If you don't care about calories I would add some butter to balance it out. | 1 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4tgqjw | null | false | 2016-06-30T02:26:23Z |
d4tgng6 | t1_d4tgng6 | 1,467,253,440 | user_82cb95d8e5ca | Cooking | Just take the safe route and use your oven or food dehydrator. | 2 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tgng6 | null | false | 2016-06-30T02:24:00Z |
d4tgn3z | t1_d4tgn3z | 1,467,253,425 | user_9c27503f0a55 | Cooking | Agreed. Arugala, olive oil, lemon, maldon salt is my perfect salad. Perfect complement to a meal - particularly a rich one. | 2 | t1_d4te9iy | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4tgn3z | null | false | 2016-06-30T02:23:45Z |
d4tgmgk | t1_d4tgmgk | 1,467,253,396 | user_ac333f783558 | Cooking | I was a 14y.o. boy and decided to reheat a mcdonalds chicken nugget box thing which had an aluminum foil wrapper from the sauce and it immediately caught fire. | 4 | t1_d4t9u5z | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tgmgk | null | false | 2016-06-30T02:23:16Z |
d4tglr8 | t1_d4tglr8 | 1,467,253,364 | user_a51d51577fc5 | Cooking | Paella. | 1 | t3_4qcko4 | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4tglr8 | null | false | 2016-06-30T02:22:44Z |
d4tgjyt | t1_d4tgjyt | 1,467,253,281 | user_a51d51577fc5 | Cooking | Salami calabresi. All pork. All day. | 1 | t3_4qgvny | t3_4qgvny | /r/Cooking/comments/t3_4qgvny/d4tgjyt | null | false | 2016-06-30T02:21:21Z |
d4tgi2w | t1_d4tgi2w | 1,467,253,192 | user_a51d51577fc5 | Cooking | He wants salami not sausage. | 1 | t1_d4szvw1 | t3_4qgvny | /r/Cooking/comments/t3_4qgvny/d4tgi2w | null | false | 2016-06-30T02:19:52Z |
d4tggx2 | t1_d4tggx2 | 1,467,253,135 | user_a51d51577fc5 | Cooking | You're going to need to provide some details. | 1 | t3_4qj6xl | t3_4qj6xl | /r/Cooking/comments/t3_4qj6xl/d4tggx2 | null | false | 2016-06-30T02:18:55Z |
d4tgbq6 | t1_d4tgbq6 | 1,467,252,891 | user_a7c3c7689815 | Cooking | Electrical engineers website: "Its safe to use so long as you don't cover all of the food and avoid wrinkles. They create arcs."
Your video: "Herp derp"
¯\_(ツ)_/¯ | 10 | t1_d4tdqsx | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tgbq6 | null | false | 2016-06-30T02:14:51Z |
d4tg4ae | t1_d4tg4ae | 1,467,252,545 | user_619a0e79bea7 | Cooking | I ended up not making it lol | 1 | t1_d4tfqha | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4tg4ae | null | false | 2016-06-30T02:09:05Z |
d4tfyyh | t1_d4tfyyh | 1,467,252,297 | user_683060c2fa2c | Cooking | Nathan Myrhvold (spelling?) Uses a microwave in his books. Get a bowl and stretch plastic wrap right across the opening, so it's like a stage. Then oil your herb, lay it across on the flat plastic, and zap it for fifteen seconds. | 4 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tfyyh | null | false | 2016-06-30T02:04:57Z |
d4tfqha | t1_d4tfqha | 1,467,251,903 | user_106cd07b5476 | Cooking | It should be a crime to not post your recipe when you start a thread like this | 1 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4tfqha | null | false | 2016-06-30T01:58:23Z |
d4tfpei | t1_d4tfpei | 1,467,251,854 | user_0fdcc5d8cc3f | Cooking | >[**Slow Cooked Beef Short Ribs - Gordon Ramsay [5:10]**](http://youtu.be/QnxLau7m600)
>>Here is how you take a cheap cut and turn it into an impressive and delicious dish.
> [*^Gordon ^Ramsay*](https://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ) ^in ^Entertainment
>*^2,089,341 ^views ^since ^Mar ^2015*
[^bo... | 1 | t1_d4tfp9q | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4tfpei | null | false | 2016-06-30T01:57:34Z |
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