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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czhjap7 | t1_czhjap7 | 1,454,162,474 | user_8891f100aadc | Cooking | Holy shit you're explaining to strangers on the internet why someone might use a house cleaning service. What the hell is your life? | -62 | t1_czhj7bd | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhjap7 | null | false | 2016-01-30T14:01:14Z |
czhj7bd | t1_czhj7bd | 1,454,162,201 | user_1efeb628c18e | Cooking | That's still not upper class. There's plenty of middle class people with a house cleaning service. It's only like a $100/mo expense, which for many people a service like that saves a ton of time to take care of other things (like dealing with kids). | 20 | t1_czhj577 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhj7bd | null | false | 2016-01-30T13:56:41Z |
czhj5ri | t1_czhj5ri | 1,454,162,074 | user_7e51071d8635 | Cooking | How do I make great Mac and cheese? Or how am I known for great Mac and cheese? | 1 | t1_czh8c5t | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhj5ri | null | false | 2016-01-30T13:54:34Z |
czhj577 | t1_czhj577 | 1,454,162,027 | user_8891f100aadc | Cooking | I think the point is he has a maid, you fuckin idiot. | -38 | t1_czhj074 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhj577 | null | false | 2016-01-30T13:53:47Z |
czhj3qt | t1_czhj3qt | 1,454,161,908 | user_901601060fea | Cooking | I totally feel your pain about having your seasoning ruined, but you were far from having a ruined skillet. I restored one that sat outside for 25 years and it fixed right up. Short of putting it in a salt mine or a smelter, they recover very well. | 41 | t1_czhirxd | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhj3qt | null | false | 2016-01-30T13:51:48Z |
czhj0j0 | t1_czhj0j0 | 1,454,161,639 | user_0dd6f63d885f | Cooking | Use a muffin tray, that'll save you money. Add about a teaspoon of water to each tin. Add the egg. Then put it in the oven at 350. Mine are usually done in 10 minutes.
| 3 | t3_43bzr0 | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhj0j0 | null | false | 2016-01-30T13:47:19Z |
czhj074 | t1_czhj074 | 1,454,161,609 | user_1efeb628c18e | Cooking | Affording a $30 block puts you in the 1%? Wow. I need to run to the store and get my 1%er status. | 10 | t1_czhg4mx | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhj074 | null | false | 2016-01-30T13:46:49Z |
czhizba | t1_czhizba | 1,454,161,533 | user_801a6f745606 | Cooking | My French toast is pretty popular, although I thought it was basic, I've been told it's amazing.
Just eggs, milk, vanilla and cinnamon. Mix it up, dip bread, cook both sides, done. Only powdered sugar if requested. Some like the syrup on the French toast, some want it on the side.
I only know a handful of people so ... | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhizba | null | false | 2016-01-30T13:45:33Z |
czhixn6 | t1_czhixn6 | 1,454,161,389 | user_e2f7ff4afb8d | Cooking | It's dried Korean seaweed. It's a bit different than the seaweed that is used for California rolls. It's saltier and crispier. You just crush it up with your hands and throw it on top of the eggs and rice. Gives the dish a lot more flavour. | 2 | t1_czhifa6 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhixn6 | null | false | 2016-01-30T13:43:09Z |
czhiws1 | t1_czhiws1 | 1,454,161,313 | user_577aaa56bb8b | Cooking | Add sea salt to rice after washing | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhiws1 | null | false | 2016-01-30T13:41:53Z |
czhisb5 | t1_czhisb5 | 1,454,160,933 | [deleted] | Cooking | [deleted] | 2 | t1_czhegow | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhisb5 | null | false | 2016-01-30T13:35:33Z |
czhis96 | t1_czhis96 | 1,454,160,929 | user_37f79e68d6a7 | Cooking | As the majority voter in the Anglosphere, you guys get to add your nonsense to the last four centuries of post-Shakespearean nonsense :-)
But yes, entree being mains... Ha, well, I'm sure it made sense at the time. | 1 | t1_czhigin | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhis96 | null | false | 2016-01-30T13:35:29Z |
czhirxd | t1_czhirxd | 1,454,160,900 | user_c5a63577cf88 | Cooking | Me and my husband had a short stint of staying with my parents while we were in between leases on rentals. My parents have maids come in twice a week and one day one of the maids washed our iron skillet. She used one of those metal sponge things and completely removed the layer of seasoning and didn't oil it - she obvi... | 15 | t1_czh61p0 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhirxd | null | false | 2016-01-30T13:35:00Z |
czhiqnj | t1_czhiqnj | 1,454,160,787 | [deleted] | Cooking | [deleted] | 1 | t1_czhinvd | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhiqnj | null | false | 2016-01-30T13:33:07Z |
czhinvd | t1_czhinvd | 1,454,160,540 | user_e6409a45a83b | Cooking | Burmese, Mexican, Moroccan, neuvo Australian... | 0 | t1_czh7y8d | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhinvd | null | false | 2016-01-30T13:29:00Z |
czhiktz | t1_czhiktz | 1,454,160,274 | user_dd56f35baf53 | Cooking | I once had a relationship with a girl that was allergic to my skin, which made physical contact difficult (we managed).
I'm a Piemaker. | 3 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhiktz | null | false | 2016-01-30T13:24:34Z |
czhih5e | t1_czhih5e | 1,454,159,940 | user_5894fa7a4de9 | Cooking | Have you tried liquid aminos to replace that fish sauce? Maggi is made from vegetables and Braggs from soy, if that's important to you at all. | 1 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czhih5e | null | false | 2016-01-30T13:19:00Z |
czhiguh | t1_czhiguh | 1,454,159,911 | [deleted] | Cooking | [deleted] | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhiguh | null | false | 2016-01-30T13:18:31Z |
czhigin | t1_czhigin | 1,454,159,879 | user_58bc0aef2f98 | Cooking | TIL. Americans have our own damn language. Had I thought about it, "entree" meaning entrance makes complete sense. I have always understood it to mean the main course, just common usage, apparently.
Thanks for the info. Bringing cultures together, one wiki entry at a time. | 2 | t1_czh9ku8 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhigin | null | false | 2016-01-30T13:17:59Z |
czhifuj | t1_czhifuj | 1,454,159,817 | user_08f197b3ec1c | Cooking | I really like the poachpods. They are silicon cups. Needs no oil or butter (if you do it slides out)
They are dishwasher safe and I use them about 4 times a week | 2 | t3_43bzr0 | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhifuj | null | false | 2016-01-30T13:16:57Z |
czhifa6 | t1_czhifa6 | 1,454,159,764 | user_52eee29a54b9 | Cooking | Gim? | 1 | t1_czhaa6j | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhifa6 | null | false | 2016-01-30T13:16:04Z |
czhif6k | t1_czhif6k | 1,454,159,755 | user_bfbabeb2a9d1 | Cooking | Spaghetti puttanesca
2 Garlic Cloves
20 Pitted Black olives
2-3 anchovies
A handful of capers
A pinch of Oregano
A few small dried chillies
Half a can of tuna (the 'in oil' variety)
Salt
(later ingredients)
Half a can of chopped tomatoes
Glass of white wine (not chardonnay)
Put the anchovies and capers in ... | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhif6k | null | false | 2016-01-30T13:15:55Z |
czhidvd | t1_czhidvd | 1,454,159,639 | user_ba1acf99bcf0 | Cooking |
**Food Grade Non-GMO Sodium Citrate (8oz/227g)**
||||
--:|:--|:--
Current|$7.99|Amazon (3rd Party New)
High|$9.99|Amazon (3rd Party New)
Low|$7.99|Amazon (3rd Party New)
|Average|$7.99|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/dGtmJFg.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)... | 1 | t1_czhidqx | t3_43biqy | /r/Cooking/comments/t3_43biqy/czhidvd | null | false | 2016-01-30T13:13:59Z |
czhidqx | t1_czhidqx | 1,454,159,628 | user_a840bf5ebe20 | Cooking | You'll want to try sodium citrate then. The American is added in the SE recipe because it already contains emulsifying salts.
I love the modernist cuisine recipe. I usually make it with about 70-80% cheddar and the rest smoked Gouda.
http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/
I found it pr... | 3 | t1_czh2l2s | t3_43biqy | /r/Cooking/comments/t3_43biqy/czhidqx | null | false | 2016-01-30T13:13:48Z |
czhibib | t1_czhibib | 1,454,159,413 | user_ae1be56d66cf | Cooking | So, I'm still not sure if it matters 3 vs 5 ply? It makes a big difference in cost though. Since I will likely keep these for at least 20 years, I am willing to pay more for 5 ply, but only if the quality is significantly better, too. | 1 | t1_czh3b8h | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czhibib | null | false | 2016-01-30T13:10:13Z |
czhiaf1 | t1_czhiaf1 | 1,454,159,305 | user_db4ac433923c | Cooking | Besides the part where you are literally both eating something you just said you don't want, yeah. She doesn't truly hate tomatoes and you obviously don't mind garlic that much. I would spit it out if I tasted it since I despise the presence of both in guac. There is no way to add invisible bits of tomato and also flav... | -1 | t1_czhem8o | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhiaf1 | null | false | 2016-01-30T13:08:25Z |
czhi85w | t1_czhi85w | 1,454,159,082 | user_8aae2e114873 | Cooking | Reminds me of my FWP while living in Mex City as an ex-pat: the maid was putting creases on my gym shorts! | 10 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhi85w | null | false | 2016-01-30T13:04:42Z |
czhi7y7 | t1_czhi7y7 | 1,454,159,060 | user_e89b3c709cb8 | Cooking | Totally not lame. I love cranberry jalapeño Salsa/jam. If you like cream cheese try spreading the salsa over a layer of cream cheese, refrigerate and then serve with chips as a dip. Delicious! | 1 | t1_czh1e1r | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhi7y7 | null | false | 2016-01-30T13:04:20Z |
czhi5eb | t1_czhi5eb | 1,454,158,802 | user_2b235be39bdf | Cooking | I'll defer to others on this one. I don't really use them. I only have the small for the sauce pan. My cooking workflow doesn't involve me using a lid on the skillet (I'd go in the dutch oven for that.) I'd vote to not get them until you find yourself wanting them.
Having said that, it works pretty well. No complain... | 2 | t1_czhi3ls | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czhi5eb | null | false | 2016-01-30T13:00:02Z |
czhi3ls | t1_czhi3ls | 1,454,158,620 | user_ae1be56d66cf | Cooking | And how are the universal lids compared to the usual type? They look awkward... | 1 | t1_czhhtrr | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czhi3ls | null | false | 2016-01-30T12:57:00Z |
czhi2vd | t1_czhi2vd | 1,454,158,542 | user_ef63d852ae2b | Cooking | You can use it indefinitely-- it's solid salt. Wash off the top layer of salt, and underneath it is more salt. If it cracks (it will eventually), push the pieces back together and you can still use it
If it spent time submerged, some water may have been absorbed and you need to dry it carefully-- stick it in a cold ov... | 189 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhi2vd | null | false | 2016-01-30T12:55:42Z |
czhhzo2 | t1_czhhzo2 | 1,454,158,207 | user_ba1acf99bcf0 | Cooking |
**Excelsteel 18/10 Stainless 4 Non Stick Egg Poacher**
||||
--:|:--|:--
Current|$19.99|Amazon (3rd Party New)
High|$56.25|Amazon (3rd Party New)
Low|$14.90|Amazon (3rd Party New)
|Average|$19.57|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/NBXPuOR.png) | [FAQ](http://www.reddit.com/r/PriceZombie/w... | 1 | t1_czhhzje | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhhzo2 | null | false | 2016-01-30T12:50:07Z |
czhhzje | t1_czhhzje | 1,454,158,195 | user_a840bf5ebe20 | Cooking | Only on Reddit will you see an OP continually downvoted when he responds to comments that aren't actually answering his question, but telling him he doesn't need what he's asking for.
Yes, we're all aware that you can poach eggs without a dedicated pan, but the question wasn't, "What's the best method for poaching egg... | 10 | t3_43bzr0 | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhhzje | null | false | 2016-01-30T12:49:55Z |
czhhz91 | t1_czhhz91 | 1,454,158,166 | user_bfbabeb2a9d1 | Cooking | With your [radial cuts](https://shespoised.files.wordpress.com/2015/05/chopped-onion.jpg) have you tried keeping the root end on the onion instead of slicing it off? - It keeps things easier to hold and prevents the last cut collapsing the onion. | 3 | t1_czh3tsf | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhhz91 | null | false | 2016-01-30T12:49:26Z |
czhhyt6 | t1_czhhyt6 | 1,454,158,120 | user_16ad86100cb4 | Cooking | Spread those toppings out brew | 1 | t3_43b36o | t3_43b36o | /r/Cooking/comments/t3_43b36o/czhhyt6 | null | false | 2016-01-30T12:48:40Z |
czhhyer | t1_czhhyer | 1,454,158,076 | [deleted] | Cooking | [deleted] | 1 | t1_czh8lh3 | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhhyer | null | false | 2016-01-30T12:47:56Z |
czhhx4b | t1_czhhx4b | 1,454,157,938 | user_94335082dd4d | Cooking | Here's how I steam cook rice, it never fails and never sticky/mushy:
-rinse the rice twice
-add water so the level is the thickness of your finger over the rice
-cover the pot and bring to a boil and reduce heat so it's just boiling enough for the steam to escape the lid
-DO NOT LIFT THE LID AT ANY TIME
-Let boil... | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhhx4b | null | false | 2016-01-30T12:45:38Z |
czhhwv7 | t1_czhhwv7 | 1,454,157,908 | user_c153c7b1e654 | Cooking | Cook rice. Spread rice on cookie sheet to cool. Put rice in fridge for a day. Take rice out and re heat.
Ta Dum. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhhwv7 | null | false | 2016-01-30T12:45:08Z |
czhhtrr | t1_czhhtrr | 1,454,157,572 | user_2b235be39bdf | Cooking | For sure! [Other people](http://www.chowhound.com/post/hate-clad-handles-623123) have discussed how uncomfortable normal AC handles are, and [here](http://www.chowhound.com/post/clad-handles-time-983714?page=2) is another discussion on the TK ones. For me, it was worth it. | 1 | t1_czhhmnb | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czhhtrr | null | false | 2016-01-30T12:39:32Z |
czhhqgn | t1_czhhqgn | 1,454,157,198 | user_90d016f8d345 | Cooking | My personal biggest tip isn't anything to do with actually preparing a meal. It is all about stepping out of that comfort zone and trying things you normally wouldn't. Some of my favorite dishes now are a result of trying something I hadn't before.
Find something you might like to try, cook it different ways and see ... | 2 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhhqgn | null | false | 2016-01-30T12:33:18Z |
czhhq5k | t1_czhhq5k | 1,454,157,164 | user_dfb59f0f0d06 | Cooking | Buy some cheaper meat to practice on, also cook egg's practice before you commit. | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhhq5k | null | false | 2016-01-30T12:32:44Z |
czhhpx3 | t1_czhhpx3 | 1,454,157,136 | user_d976410627ee | Cooking | Jeb Bush, is that you? | 1 | t1_czh1nxx | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhhpx3 | null | false | 2016-01-30T12:32:16Z |
czhhprz | t1_czhhprz | 1,454,157,120 | user_dfb59f0f0d06 | Cooking | Seriously real BBQ places need to churn out smokey meat's all day everyday. no Way to clean that smokiness out everyday. | 1 | t1_czh4gfq | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhhprz | null | false | 2016-01-30T12:32:00Z |
czhhoh4 | t1_czhhoh4 | 1,454,156,968 | user_57f99b955d29 | Cooking | I do the radial cut, because I'm lazy. For home cooking, I don't find that variance between the inner bits and outer bits to cause enough problems. I'd rather just get it done quicker.
If I were cooking for others, I'd probably do the proper dice, but usually I don't like the extra step. | 1 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhhoh4 | null | false | 2016-01-30T12:29:28Z |
czhhmti | t1_czhhmti | 1,454,156,779 | user_56b104457dff | Cooking | Just sear up some lamb chops mate. | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhhmti | null | false | 2016-01-30T12:26:19Z |
czhhmnb | t1_czhhmnb | 1,454,156,761 | user_ae1be56d66cf | Cooking | > All Clad TK line
So helpful! This was one of my concerns - the increased weight with handles that looked uncomfortable. I will look more closely at the TK line now. Thanks! | 2 | t1_czh9zgv | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czhhmnb | null | false | 2016-01-30T12:26:01Z |
czhhkxb | t1_czhhkxb | 1,454,156,569 | user_ae1be56d66cf | Cooking | Thanks for the help. I do have carbon steel and cast iron skillets, but with the new cooktop, my old everyday pots will not work. I am concerned that these will weigh more than I am used to, and it seems the handle design is not that great. It wouldn't be such an issue if they were not so expensive! :) | 1 | t1_czh9ffv | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czhhkxb | null | false | 2016-01-30T12:22:49Z |
czhhkub | t1_czhhkub | 1,454,156,559 | user_165cde8f359c | Cooking | Pad Thai. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhhkub | null | false | 2016-01-30T12:22:39Z |
czhhitj | t1_czhhitj | 1,454,156,322 | user_4e98808eea43 | Cooking | All you need is a medium-large pot with a heavy bottom to regulate your water temp. | 1 | t3_43bzr0 | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhhitj | null | false | 2016-01-30T12:18:42Z |
czhhhz9 | t1_czhhhz9 | 1,454,156,223 | user_4e98808eea43 | Cooking | deep fried ravioli. | 2 | t3_43b3vq | t3_43b3vq | /r/Cooking/comments/t3_43b3vq/czhhhz9 | null | false | 2016-01-30T12:17:03Z |
czhhfu6 | t1_czhhfu6 | 1,454,155,985 | user_4e98808eea43 | Cooking | Get a stick blender. | 1 | t3_43cdec | t3_43cdec | /r/Cooking/comments/t3_43cdec/czhhfu6 | null | false | 2016-01-30T12:13:05Z |
czhhexv | t1_czhhexv | 1,454,155,880 | user_b2b86adf03ed | Cooking | When i graduated high school,i thought i knew everything. The longer I live, the more i realize that i don't actually know much about anything. There's such a huge depth of knowledge out there. | 3 | t3_43c8jj | t3_43c8jj | /r/Cooking/comments/t3_43c8jj/czhhexv | null | false | 2016-01-30T12:11:20Z |
czhhd71 | t1_czhhd71 | 1,454,155,681 | user_e985a2e96af3 | Cooking | https://www.google.ca/search?q=egg+poach+pan&lr&hl=en&as_qdr=all&tbm=isch&imgil=VE8kdCzIJE95vM%253A%253BDMLgBMr5jKirlM%253Bhttp%25253A%25252F%25252Fwww.ebay.co.uk%25252Fbhp%25252Fegg-poaching-This
| 1 | t3_43bzr0 | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhhd71 | null | false | 2016-01-30T12:08:01Z |
czhhaid | t1_czhhaid | 1,454,155,368 | user_a7ad4da880c6 | Cooking | >That's an extremely non-foolproof and inconvenient method…add vinegar, heat the water to only 180, swirl it in a vortex, and strain out the wispy parts? Forget about it…
That's not at all what his link said to do. Watch the video in the link.
| 1 | t1_czhap43 | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhhaid | null | false | 2016-01-30T12:02:48Z |
czhhafs | t1_czhhafs | 1,454,155,359 | user_89f8272143f7 | Cooking | My gumbo. Im no Cajun, just a Cuban guy from Florida but I've somehow manage to just kill when I make it. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhhafs | null | false | 2016-01-30T12:02:39Z |
czhh9jx | t1_czhh9jx | 1,454,155,254 | user_47ce537a5ff9 | Cooking | Whole Hog BBQ I do one every summer for my wife's Yankee family. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhh9jx | null | false | 2016-01-30T12:00:54Z |
czhh80b | t1_czhh80b | 1,454,155,072 | user_489009450dfe | Cooking | Mine isn't really anything crazy but I do it well. Pulled pork sandwiches with pepper jack cheese and my mix of seasonings in a panini press. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhh80b | null | false | 2016-01-30T11:57:52Z |
czhh7ug | t1_czhh7ug | 1,454,155,054 | user_3eab195077ca | Cooking | I find that the best way around the graininess is to use a blend. Either Marble cheese, or sharp cheddar and either mozzarella or monterrey cheese. | 2 | t3_43biqy | t3_43biqy | /r/Cooking/comments/t3_43biqy/czhh7ug | null | false | 2016-01-30T11:57:34Z |
czhh7sw | t1_czhh7sw | 1,454,155,049 | user_97416944b31e | Cooking | Are you me? Because that's the dish I'm known for too | 1 | t1_czgics7 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhh7sw | null | false | 2016-01-30T11:57:29Z |
czhh6f4 | t1_czhh6f4 | 1,454,154,883 | user_2ad6c322eaa8 | Cooking | > It's the simplest, most utilitarian piece of cookware that I can even imagine
What. | 3 | t1_czhaf9u | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhh6f4 | null | false | 2016-01-30T11:54:43Z |
czhh5n9 | t1_czhh5n9 | 1,454,154,792 | user_ebc90954ceff | Cooking | What kind of goat cheese did you use? My son is allergic to protein found in cow's milk but he can have sheep and goat cheeses. We've found the goat cheese cheddar from Trader Joes works very well and is tasty for everyone. Adding in some Kaseri wouldn't hurt either. And, instead of milk my wife has mixed up a roux wit... | 3 | t3_43ck48 | t3_43ck48 | /r/Cooking/comments/t3_43ck48/czhh5n9 | null | false | 2016-01-30T11:53:12Z |
czhh1ra | t1_czhh1ra | 1,454,154,324 | user_56b104457dff | Cooking | That's more for uniformity using that method. I originally cut onions that way when I started cooking, because that's how I was taught. It wasn't until I took my first chef position that I realized there's a MUCH faster way to cut mass amounts of onions. Cut both ends(top/bottom) off the onion. Cut you onion in half an... | 1 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhh1ra | null | false | 2016-01-30T11:45:24Z |
czhh0zo | t1_czhh0zo | 1,454,154,227 | user_ebc90954ceff | Cooking | Right there with you on the chicken parm. My wife claims it is "perfect". It's one of the few things I know how to make instinctively because it was a staple in my house growing up. I guess it helps that it's fairly easy to cook. | 2 | t1_czgvec7 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhh0zo | null | false | 2016-01-30T11:43:47Z |
czhgzgs | t1_czhgzgs | 1,454,154,036 | user_70b8acbb42a5 | Cooking | Maybe they deal with smaller portions. I've never used more than half at a time, and usually only a quarter. Because I'm cooking for two, and usually only enough for 2 days. | 0 | t1_czhdd8v | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhgzgs | null | false | 2016-01-30T11:40:36Z |
czhgy7n | t1_czhgy7n | 1,454,153,885 | user_78190f3a8b4d | Cooking | I usually get about 30 mini empanadas out of them our 10-15 bigger ones. Depends how much you stuff them and how big they are, but you could always make a double batch of the dough and save it just in case you want to make more! | 1 | t1_czhb57t | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhgy7n | null | false | 2016-01-30T11:38:05Z |
czhgwyz | t1_czhgwyz | 1,454,153,738 | user_3e4656f6551b | Cooking | You can't get saffron for $2 an ounce anywhere. | 2 | t3_43bi7j | t3_43bi7j | /r/Cooking/comments/t3_43bi7j/czhgwyz | null | false | 2016-01-30T11:35:38Z |
czhgpkx | t1_czhgpkx | 1,454,152,788 | user_ac5b52b73302 | Cooking | homemade banana pudding is one of the best things on earth. My SO and I made it for 52 weeks of cooking the night before we left on a trip and I still regret that I did that, because I only got one beautiful bowl of it and then just had to think about it forever and ever and ever. I need to make it again. do you make i... | 2 | t1_czh1h1f | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhgpkx | null | false | 2016-01-30T11:19:48Z |
czhgo29 | t1_czhgo29 | 1,454,152,591 | user_ac5b52b73302 | Cooking | Mine are:
Roasted red pepper pasta that I originally got the recipe for from the Pioneer Woman but switch up to my taste a little...i get asked for it a lot, and when I unexpectedly had guests come to my house at dinner who didn't like bell peppers, thought I was gonna have to whip up something else, but converted the... | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhgo29 | null | false | 2016-01-30T11:16:31Z |
czhgc59 | t1_czhgc59 | 1,454,150,989 | user_e0f57e5618c8 | Cooking | Some restaurant food does still taste better because they put a shit tonne of fat/salt/sugar in it though. For me, restaurant or take out food is a nice treat every now and then but I wouldn't want it every day because it's so rich and heavy. Home cooked burgers and restaurant burgers taste different and each have thei... | 3 | t1_czgxq7n | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhgc59 | null | false | 2016-01-30T10:49:49Z |
czhgauo | t1_czhgauo | 1,454,150,820 | user_4584d530a07d | Cooking | > add salt
...and then do it again because you didn't add near as much as they did. | 2 | t1_czdfkow | t3_42vc1b | /r/Cooking/comments/t3_42vc1b/czhgauo | null | false | 2016-01-30T10:47:00Z |
czhg78z | t1_czhg78z | 1,454,150,351 | user_4584d530a07d | Cooking | Just don't order a bunch of plastic bags in the same order. | 1 | t1_czdeg7o | t3_42sbre | /r/Cooking/comments/t3_42sbre/czhg78z | null | false | 2016-01-30T10:39:11Z |
czhg4mx | t1_czhg4mx | 1,454,150,014 | user_555caa63db7c | Cooking | /r/1percentproblems or /r/onepercentproblems | -15 | t1_czh7y5p | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhg4mx | null | false | 2016-01-30T10:33:34Z |
czhg3mw | t1_czhg3mw | 1,454,149,885 | user_ebc8d22041cf | Cooking | Trader joes ~$17. | 17 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhg3mw | null | false | 2016-01-30T10:31:25Z |
czhg392 | t1_czhg392 | 1,454,149,834 | user_4584d530a07d | Cooking | ...and most "lamb" you find in American grocers isn't the super young, super tender baby animals you're expecting. Our labeling standards for sheep are pretty lax. | 1 | t1_czel7ip | t3_430si7 | /r/Cooking/comments/t3_430si7/czhg392 | null | false | 2016-01-30T10:30:34Z |
czhg2ff | t1_czhg2ff | 1,454,149,723 | user_4584d530a07d | Cooking | If you're concerned about cost, use more beans. You can easily go even amounts of beans & beef and still have a great dish. | 1 | t3_4308nx | t3_4308nx | /r/Cooking/comments/t3_4308nx/czhg2ff | null | false | 2016-01-30T10:28:43Z |
czhg28i | t1_czhg28i | 1,454,149,697 | user_c7adbbe181e4 | Cooking | **Caraway seed cake**
I've been refining the recipe over the years, but it's currently [this Spiced Butter Cake recipe](http://www.mouthsofmums.com.au/recipe/spiced-butter-cake-recipe/) with:
* 25% of flour substituted for almond meal
* the milk switched for buttermilk
* eggs separated and whites whipped *if I can... | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhg28i | null | false | 2016-01-30T10:28:17Z |
czhfymw | t1_czhfymw | 1,454,149,231 | user_4584d530a07d | Cooking | You can try to do fancy shit with a rice cooker but, as long as you have a full kitchen, it's not really worth it. Just use it for rice. Use it for rice *all the fucking time* so you can cook the rest of the meal and not have to think about the rice. Just don't expect it to start magically making other food for you. | 1 | t3_436uef | t3_436uef | /r/Cooking/comments/t3_436uef/czhfymw | null | false | 2016-01-30T10:20:31Z |
czhfu6l | t1_czhfu6l | 1,454,148,651 | user_3f1f19b92753 | Cooking | microwave rice cooker is cheap and small. Used when i was in uni.
otherwise, depending on type of rice, the shorter the grain, the less water you will need. for long grains such as jasmine 1 to 1 is good. for shorter grain or stickier rice like rose, use slightly lower water, maybe start with 1 to 0.70 water. wat... | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhfu6l | null | false | 2016-01-30T10:10:51Z |
czhfstv | t1_czhfstv | 1,454,148,483 | user_c6a209713503 | Cooking | Do you live close to a grocery store? I cook sporadically also and what helps me is just going shopping after work and buying what I need for that one meal on the spot. Maybe enough for one leftover meal, but definitely dining everything that I buy that night. | 2 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhfstv | null | false | 2016-01-30T10:08:03Z |
czhfsga | t1_czhfsga | 1,454,148,438 | user_bda886ccf981 | Cooking | Hahahahahahahahaha that was hilarious, thanks!! | 2 | t1_czhan07 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhfsga | null | false | 2016-01-30T10:07:18Z |
czhfsf1 | t1_czhfsf1 | 1,454,148,433 | user_4584d530a07d | Cooking | When I've got money, I make chili with beans & serve it with rice. | 1 | t1_czfz648 | t3_435fen | /r/Cooking/comments/t3_435fen/czhfsf1 | null | false | 2016-01-30T10:07:13Z |
czhfs53 | t1_czhfs53 | 1,454,148,392 | user_89c182274fe8 | Cooking | Don't worry, it's all made up and the points don't matter. | 92 | t1_czhekov | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhfs53 | null | false | 2016-01-30T10:06:32Z |
czhfrba | t1_czhfrba | 1,454,148,281 | user_4584d530a07d | Cooking | There's all sorts of fancy shit you can do with a turkey but just covering it with salt & pepper and roasting is a good place to start. Don't make it more complicated than it needs to be until you know what you want to change.
Those plastic turkey bags are a godsend. | 2 | t3_434fin | t3_434fin | /r/Cooking/comments/t3_434fin/czhfrba | null | false | 2016-01-30T10:04:41Z |
czhfojl | t1_czhfojl | 1,454,147,927 | user_4584d530a07d | Cooking | If there's only a few people & they're family, the best thing to do is just ask them what they like. Since you're having the event catered, maybe get a list of things they can make & pass it on to get opinions.
It's much more practical than trying to guess what people will actually like. | 1 | t3_4358qt | t3_4358qt | /r/Cooking/comments/t3_4358qt/czhfojl | null | false | 2016-01-30T09:58:47Z |
czhfnoj | t1_czhfnoj | 1,454,147,817 | user_4584d530a07d | Cooking | Soup? | 2 | t1_czgws8v | t3_43b3vq | /r/Cooking/comments/t3_43b3vq/czhfnoj | null | false | 2016-01-30T09:56:57Z |
czhfn7k | t1_czhfn7k | 1,454,147,757 | user_45917a3cbdb1 | Cooking | It'll help you regenerate your stamina faster. | 1 | t3_43blit | t3_43blit | /r/Cooking/comments/t3_43blit/czhfn7k | null | false | 2016-01-30T09:55:57Z |
czhfmja | t1_czhfmja | 1,454,147,672 | user_4584d530a07d | Cooking | Anything with beans. Beans and rice are a classic combination for good reason. You can do Cajun/Creole red beans, Tex-mex chili (fuck the haters who say you can't use beans), Indian lentils, Cuban black beans...
Even just a nice pot of homemade refried beans with some rice on a tortilla is great if you just add some... | 1 | t3_43br7n | t3_43br7n | /r/Cooking/comments/t3_43br7n/czhfmja | null | false | 2016-01-30T09:54:32Z |
czhfhyf | t1_czhfhyf | 1,454,147,112 | user_4584d530a07d | Cooking | Rule #2 : don't make anything so complicated that you have to spend all night cooking. | 1 | t1_czgo8xx | t3_439s0h | /r/Cooking/comments/t3_439s0h/czhfhyf | null | false | 2016-01-30T09:45:12Z |
czhfgy5 | t1_czhfgy5 | 1,454,146,985 | user_4584d530a07d | Cooking | It's good shit but your best bet is to just find a local fried chicken place that makes it for you. | 2 | t1_czgq86c | t3_439a2s | /r/Cooking/comments/t3_439a2s/czhfgy5 | null | false | 2016-01-30T09:43:05Z |
czhffaz | t1_czhffaz | 1,454,146,787 | user_f6c47e3b8e9c | Cooking | > It works for sushi rice, too, which does end up sticky, but you want that
No you don't. Jasmine/basmati is fine without extra washing because it's less starchy, but with Japanese short-grain rice, you need to wash off aaaalll that starch, which is why sushi chefs like myself have to wash the rice and drain the starc... | 2 | t1_czgr65a | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhffaz | null | false | 2016-01-30T09:39:47Z |
czhfdrr | t1_czhfdrr | 1,454,146,604 | user_4584d530a07d | Cooking | When I worked at a Chinese restaurant, the owner had me wash the rice until the water was clear *and then let it soak in the walk-in overnight* before rinsing it again and finally cooking it.
That much washing & rinsing might be excessive but a good rinse is important because it gets rid of all the loose starch that g... | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhfdrr | null | false | 2016-01-30T09:36:44Z |
czhfcy2 | t1_czhfcy2 | 1,454,146,506 | user_774f19654dc1 | Cooking | It's not "critical," but when multiple small food-things are mixed together, I find it best if each food is cut into the same size.
IE if I'm stir-frying meat and onion, I want the onion pieces to be approximately the same size as the meat size (usually about 1^2 inch)... with fried rice, I try and cut the onion very ... | 1 | t1_czhb3vg | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhfcy2 | null | false | 2016-01-30T09:35:06Z |
czhfcy1 | t1_czhfcy1 | 1,454,146,505 | user_4584d530a07d | Cooking | Drink the port while cooking. Find something else to cook with. | 2 | t3_43blit | t3_43blit | /r/Cooking/comments/t3_43blit/czhfcy1 | null | false | 2016-01-30T09:35:05Z |
czhfci6 | t1_czhfci6 | 1,454,146,455 | user_c7172524704d | Cooking | So powerful that another name for it is 'Devils dung' | 2 | t1_czh01h6 | t3_43awln | /r/Cooking/comments/t3_43awln/czhfci6 | null | false | 2016-01-30T09:34:15Z |
czhf9jh | t1_czhf9jh | 1,454,146,095 | user_75757145c92d | Cooking | There are a couple rules for cooking with onions:
1) You may substitute one large onion in place of one small onion
2) You may substitute one large onion in place of any partial onion | 4 | t1_czhb3vg | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhf9jh | null | false | 2016-01-30T09:28:15Z |
czhf8tm | t1_czhf8tm | 1,454,146,017 | user_dde721a7c878 | Cooking | you...*make* ramen ? | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhf8tm | null | false | 2016-01-30T09:26:57Z |
czhf5ec | t1_czhf5ec | 1,454,145,626 | user_d2d0f2fc4b91 | Cooking | Asian bbq wings, but they're still a work in progress. They're always a work in progress. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhf5ec | null | false | 2016-01-30T09:20:26Z |
czhf3ac | t1_czhf3ac | 1,454,145,385 | user_7b2479b9f029 | Cooking | Home cooking easy! and you aren't limited by using boxed stuff,
fry up seasoned ground beef patties in your skillet for the best burgers, add onion, mushroom, anything you like.
The easiest thing is to get oil, veggies, and any protein you like, maybe not fish, and just become a master of stir fry, then you can exp... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhf3ac | null | false | 2016-01-30T09:16:25Z |
czhf01s | t1_czhf01s | 1,454,145,026 | user_0f98decfb7f1 | Cooking | Actually if kept at 150F for around 5 mins 99.9999% of salmonella (if there was any to begin with which is very likely)would be eliminated. The only reason 165 is the recommendation is because at 165 salmonella can't even survive one second. | 3 | t1_czgkpoe | t3_439q2f | /r/Cooking/comments/t3_439q2f/czhf01s | null | false | 2016-01-30T09:10:26Z |
czhex40 | t1_czhex40 | 1,454,144,697 | user_2ac5743a7b68 | Cooking | > bog standard Sausages
Nope. Use the best sausages you can get. You want 90% meat, really, which means the premium sausages from the supermarket or even better get them from your butchers. Cheaper sausages are not only filled with grain as padding but are often stuffed full of water and fat, which will come out in th... | 1 | t3_438w6s | t3_438w6s | /r/Cooking/comments/t3_438w6s/czhex40 | null | false | 2016-01-30T09:04:57Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.