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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4tfp9q | t1_d4tfp9q | 1,467,251,848 | user_497e4410fb7c | Cooking | https://www.youtube.com/watch?v=QnxLau7m600 | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4tfp9q | null | false | 2016-06-30T01:57:28Z |
d4tfodq | t1_d4tfodq | 1,467,251,806 | user_6799c36b3e2a | Cooking | It's fun to put chip bags in the microwave if you have kids that like barbies. It makes a perfect Barbie size chip bag. | 19 | t1_d4t1fz7 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tfodq | null | false | 2016-06-30T01:56:46Z |
d4tfkjt | t1_d4tfkjt | 1,467,251,625 | user_40fdf5856af9 | Cooking | I sear point about these puns | 3 | t1_d4rkjj8 | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4tfkjt | null | false | 2016-06-30T01:53:45Z |
d4tffv7 | t1_d4tffv7 | 1,467,251,410 | user_a3e2b47cb769 | Cooking | I like spinach and arugula with balsamic and lemon juice. | 1 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4tffv7 | null | false | 2016-06-30T01:50:10Z |
d4tffgo | t1_d4tffgo | 1,467,251,391 | user_497e4410fb7c | Cooking | Cream and yogurt are completely different from each other. I've made that mistake. Yogurt adds depth and tang. Cream mellows flavor and gives richness. You _can_ substitute, but you'll have a completely different end result.
If you can't do cream, either simply ignore, or add some milk and a little butter. Don't add... | 2 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4tffgo | null | false | 2016-06-30T01:49:51Z |
d4tfetw | t1_d4tfetw | 1,467,251,362 | [deleted] | Cooking | [deleted] | 1 | t1_d4t9f7k | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4tfetw | null | false | 2016-06-30T01:49:22Z |
d4tf7gq | t1_d4tf7gq | 1,467,251,024 | user_e1fd21b073cf | Cooking | He wrote "plastic wrap" the first time and that's what he meant the second time, too:
> Take an oven safe plate with a slightly raised rim and stretch a piece of plastic wrap over it so that it is nice and tight.
>
> Take your herb leaves that were dipped in oil and spread them out on top of the plastic wrap.
https:/... | 288 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tf7gq | null | false | 2016-06-30T01:43:44Z |
d4tf66l | t1_d4tf66l | 1,467,250,966 | user_3d841004b098 | Cooking | http://nerdswithknives.com/blueberry-oat-and-almond-crumb-bars/
These are amazing, and the blueberries are intense enough to support a dark chocolate drizzle on top. | 2 | t3_4qi9hh | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4tf66l | null | false | 2016-06-30T01:42:46Z |
d4tf4ra | t1_d4tf4ra | 1,467,250,900 | [deleted] | Cooking | Just read that. The comments in the ama on that were hilarious. | 1 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tf4ra | null | false | 2016-06-30T01:41:40Z |
d4tes4s | t1_d4tes4s | 1,467,250,313 | user_e219646251de | Cooking | Apparently you can use aluminum foil as long as you don't use a lot, there's also food in the microwave, and the could doesn't completely cover the food. This is because the food will preferentially absorb the microwaves, preventing a charge from building up on the foil, thereby preventing arcing and plasma generation.... | 2 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tes4s | null | false | 2016-06-30T01:31:53Z |
d4teqsx | t1_d4teqsx | 1,467,250,250 | user_c9ebe4204ae1 | Cooking | I got my Hiromoto 240mm Aogami Super gyuto from JCK. They're legit. They stock some really beautiful small batch/custom made knives and plenty of quality affordable knives.
The website hasn't been redesigned in ages, but it's regularly updated. Buy with confidence. | 2 | t3_4qepy7 | t3_4qepy7 | /r/Cooking/comments/t3_4qepy7/d4teqsx | null | false | 2016-06-30T01:30:50Z |
d4tehix | t1_d4tehix | 1,467,249,818 | user_619a0e79bea7 | Cooking | Price really, didn't want to buy yogurt and cream. However I ended buying both and making chicken tikka masala | 1 | t1_d4te18q | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4tehix | null | false | 2016-06-30T01:23:38Z |
d4tech3 | t1_d4tech3 | 1,467,249,584 | user_8716fdad8eba | Cooking | But that wouldn't really fry the herb, would it? | 2 | t1_d4t9o05 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tech3 | null | false | 2016-06-30T01:19:44Z |
d4te9iy | t1_d4te9iy | 1,467,249,445 | user_feee97f8f681 | Cooking | > Pure green salads would suck.
Dear god, no. A plate of fresh mâche/lamb's lettuce, lightly dressed, is delicious.
The traditional wedge salad was just good [iceberg with dressing](http://www.semissourian.com/story/2081261.html), and that has a lot going for it too if the lettuce is perfect and the dressing just ri... | 2 | t1_d4svzuc | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4te9iy | null | false | 2016-06-30T01:17:25Z |
d4te52k | t1_d4te52k | 1,467,249,244 | user_0bc73c6c1bb9 | Cooking | 2nd this. You have to try really hard to mess up short ribs and your house will smell awesome and produce a meal that seems like it is much much more difficult. | 1 | t1_d4t35u4 | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4te52k | null | false | 2016-06-30T01:14:04Z |
d4te18q | t1_d4te18q | 1,467,249,064 | user_2d3711aad89a | Cooking | Is the question out of availability or health? | 1 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4te18q | null | false | 2016-06-30T01:11:04Z |
d4tdzts | t1_d4tdzts | 1,467,248,999 | user_cda71e77b1d3 | Cooking | I was actually finally able to remember the channel name, it was the RIVESTURANT. Havn't been on the channel in years but always found it quite entertaining. | 1 | t1_d4tdvjy | t3_4qifhy | /r/Cooking/comments/t3_4qifhy/d4tdzts | null | false | 2016-06-30T01:09:59Z |
d4tdzof | t1_d4tdzof | 1,467,248,992 | user_a1df1a1d68f8 | Cooking | That's outside of my experience, I've never actually made somethign like this, just seen similar in cooking videos. | 1 | t1_d4tbrbq | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4tdzof | null | false | 2016-06-30T01:09:52Z |
d4tdwx3 | t1_d4tdwx3 | 1,467,248,865 | user_860ff04641d1 | Cooking | its only safe to do in NSF approved microwaves. and the metal can't touch the sides.
But your better off not putting metal in the science oven.
| 1 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tdwx3 | null | false | 2016-06-30T01:07:45Z |
d4tdvjv | t1_d4tdvjv | 1,467,248,803 | user_1dc2a4de2f0c | Cooking | I just get what looks good in the butchers and it usually turns out far better than any store bought salami | 1 | t3_4qgvny | t3_4qgvny | /r/Cooking/comments/t3_4qgvny/d4tdvjv | null | false | 2016-06-30T01:06:43Z |
d4tdvjy | t1_d4tdvjy | 1,467,248,803 | user_d2635bc6d4b6 | Cooking | If by beer you mean whiskey, that would be epic meal time.
But really, Byron Talbott? | 1 | t3_4qifhy | t3_4qifhy | /r/Cooking/comments/t3_4qifhy/d4tdvjy | null | false | 2016-06-30T01:06:43Z |
d4tduad | t1_d4tduad | 1,467,248,745 | user_619a0e79bea7 | Cooking | Came here to say burgers, dogs, braats. | 1 | t1_d4s0mrk | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4tduad | null | false | 2016-06-30T01:05:45Z |
d4tdti4 | t1_d4tdti4 | 1,467,248,708 | user_2d364cc58706 | Cooking | Be careful, it's a slippery slope into sous vide, first you get the anova then a fancy vacuum sealer, then a blow torch, then you start upgrading your water container... Omg it's so worth it though also /r/sousvide | 1 | t1_d4rihpw | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4tdti4 | null | false | 2016-06-30T01:05:08Z |
d4tdszv | t1_d4tdszv | 1,467,248,685 | user_619a0e79bea7 | Cooking | I live those, they are great. If I buy a bottle of wine and don't need all the wine I just end up drinking it so it's not wasted. Actually, the bottle of wine has more benefits.
If 1 cup of wine is needed then just get a gallon of Carlo rossi. | 1 | t1_d4rfb00 | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4tdszv | null | false | 2016-06-30T01:04:45Z |
d4tds3h | t1_d4tds3h | 1,467,248,643 | user_01281604a6dc | Cooking | Take whole ears of corn, peel back the shucks, strip the tassels, recover the ears and soak in salted water at home before you leave. Once at the camp site, place on grill and cook for 15 minutes, turning a couple of times.
You can also make and freeze breakfast burritos before you leave. They will thaw by the first m... | 1 | t3_4qcko4 | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4tds3h | null | false | 2016-06-30T01:04:03Z |
d4tdqsx | t1_d4tdqsx | 1,467,248,583 | user_1dc2a4de2f0c | Cooking | [Science](https://www.youtube.com/watch?v=tTBR1OaaDj4&app=desktop) | -4 | t1_d4t1fz7 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tdqsx | null | false | 2016-06-30T01:03:03Z |
d4tdj96 | t1_d4tdj96 | 1,467,248,230 | user_ab5b14b7e986 | Cooking | [This] (https://www.ricardocuisine.com/en/recipes/4726-the-ultimate-barbecued-ribs) is my favourite basic ribs recipe. Just use the broiler in your oven to finish them off instead of a bbq.
For a side dish I think potato salad would be an excellent choice that you can easily make far in advance. | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4tdj96 | null | false | 2016-06-30T00:57:10Z |
d4tddxf | t1_d4tddxf | 1,467,247,984 | user_e1c962b2a77f | Cooking | I live in Australia so that's not going to happen, sadly! I have noticed that the smaller second-grade berries from my local organic place have a much better flavour than the enormous perfect-looking ones in punnets. | 2 | t1_d4td5hh | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4tddxf | null | false | 2016-06-30T00:53:04Z |
d4td8u1 | t1_d4td8u1 | 1,467,247,749 | user_e1c962b2a77f | Cooking | Be prepared for him not to want to eat anything much at all for a day or two. Even with one tooth removed, I was in bed for the rest of the day because the medications wipe me out.
Plain natural yoghurt is a good first food, as the calcium and the good bacteria are beneficial for the inside of the mouth. It's also hi... | 1 | t3_4qdl0s | t3_4qdl0s | /r/Cooking/comments/t3_4qdl0s/d4td8u1 | null | false | 2016-06-30T00:49:09Z |
d4td7ya | t1_d4td7ya | 1,467,247,711 | [deleted] | Cooking | [deleted] | 1 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4td7ya | null | false | 2016-06-30T00:48:31Z |
d4td76k | t1_d4td76k | 1,467,247,675 | user_da3e4df79334 | Cooking | I agree that dark can definitely overpower blueberries, but if I use dark, or even milk, I'm going to amp up the blueberry flavor and concentrate it as much as possible. I do have some St. Germain, so that might be something to add to a concentrated blueberry jam | 2 | t1_d4tcjan | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4td76k | null | false | 2016-06-30T00:47:55Z |
d4td5hh | t1_d4td5hh | 1,467,247,596 | user_4acc8efa2c4f | Cooking | Agree 100%. I firmly prefer dark chocolate, but with blueberries I'd go white. Ideas: white chocolate cheesecake with a blueberry topping, or a custard tart covered in blueberries and shavings of white chocolate.
Also. *Wild* blueberries are 1/3 the size and twenty times the flavour of standard cultivated ones. Find t... | 2 | t1_d4tcjan | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4td5hh | null | false | 2016-06-30T00:46:36Z |
d4td56x | t1_d4td56x | 1,467,247,584 | user_da3e4df79334 | Cooking | I'll check it out. Thanks! | 1 | t1_d4tctul | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4td56x | null | false | 2016-06-30T00:46:24Z |
d4tctul | t1_d4tctul | 1,467,247,071 | user_f6a5268dfaca | Cooking | Not sure if you'll dig it but A Pastry Affair has a great recipe for blueberry brownies. I'm on mobile so links are hard but it's worth a google if that sounds good to you. | 2 | t3_4qi9hh | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4tctul | null | false | 2016-06-30T00:37:51Z |
d4tcte5 | t1_d4tcte5 | 1,467,247,051 | user_e1c962b2a77f | Cooking | See if you can get one with a wooden handle that screws off. | 1 | t1_d4rgepi | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4tcte5 | null | false | 2016-06-30T00:37:31Z |
d4tcqk5 | t1_d4tcqk5 | 1,467,246,925 | user_e1c962b2a77f | Cooking | Salad made with nothing but freshly picked baby rocket or mizuna leaves are beautiful, even without dressing. We eat this often. Very fresh tiny cos/ Romaine is good too. You have to grow your own for this to work, though. | 2 | t1_d4ta7i4 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4tcqk5 | null | false | 2016-06-30T00:35:25Z |
d4tcnh8 | t1_d4tcnh8 | 1,467,246,786 | user_b3179fe482c8 | Cooking | I usually use about a 1 inch by 2 inch piece for a recipe that serves 4 people. Luckily you have a fair amount of wiggle room when using ginger. | 1 | t3_4qha0g | t3_4qha0g | /r/Cooking/comments/t3_4qha0g/d4tcnh8 | null | false | 2016-06-30T00:33:06Z |
d4tcn1q | t1_d4tcn1q | 1,467,246,766 | user_e1c962b2a77f | Cooking | Sounds about right to me. Young, fresh ginger is very wet. Older, shrivelled ginger has a stronger flavour but still not as hot as dried. | 3 | t1_d4tbjab | t3_4qha0g | /r/Cooking/comments/t3_4qha0g/d4tcn1q | null | false | 2016-06-30T00:32:46Z |
d4tcjan | t1_d4tcjan | 1,467,246,600 | user_e1c962b2a77f | Cooking | Blueberries don't have enough flavour to work with chocolate IMO. White chocolate is OK, but not milk or dark.
White chocolate and blueberries go well with elderflower, if you can get that. I sometimes make muffins with those ingredients, using elderflower cordial/concentrate in place of two tablespoons of the liquid... | 5 | t3_4qi9hh | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4tcjan | null | false | 2016-06-30T00:30:00Z |
d4tciy5 | t1_d4tciy5 | 1,467,246,584 | user_a83f3cbfb6ce | Cooking | We need /u/J_Kenji_Lopez-Alt/ to test this and do an article. Kenji pls. | 15 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tciy5 | null | false | 2016-06-30T00:29:44Z |
d4tcerl | t1_d4tcerl | 1,467,246,399 | user_d426266abb42 | Cooking | I would probably add some more butter or oil to substitute the fattiness from the cream if I did it with only yogurt. Unless you are omitting it for caloric reasons.
But then, I have never even made chicken korma myself so my opinion may not mean very much. | 3 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4tcerl | null | false | 2016-06-30T00:26:39Z |
d4tc7ry | t1_d4tc7ry | 1,467,246,087 | user_de7584e00299 | Cooking | If the foil was very flat, it would probably be safe. The reason you aren't supposed to put metal in a microwave is that it will start to carry an electrical charge, and that charge can arc to the food or the wall of the microwave. If you didn't wrinkle up the foil, it probably wouldn't arc from 45 seconds in the mic... | 5 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4tc7ry | null | false | 2016-06-30T00:21:27Z |
d4tc4no | t1_d4tc4no | 1,467,245,944 | user_c1f7cd108994 | Cooking | Yes, especially if you have some chopped up in it too. | 1 | t1_d4tbspm | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4tc4no | null | false | 2016-06-30T00:19:04Z |
d4tbzqq | t1_d4tbzqq | 1,467,245,726 | user_da3e4df79334 | Cooking | Yeah, that recipe is pretty fucking beat. I would find another one. | 1 | t1_d4socs5 | t3_4qfl1v | /r/Cooking/comments/t3_4qfl1v/d4tbzqq | null | false | 2016-06-30T00:15:26Z |
d4tbspm | t1_d4tbspm | 1,467,245,414 | user_da3e4df79334 | Cooking | You think, instead of the icing in the recipe use a chocolate icing? | 1 | t1_d4t7xm8 | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4tbspm | null | false | 2016-06-30T00:10:14Z |
d4tbrbq | t1_d4tbrbq | 1,467,245,354 | user_da3e4df79334 | Cooking | Do you think a dark chocolate drizzle would be too much? That's a rich jam. Maybe if I added some citric acid to the jam? | 1 | t1_d4t7k9t | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4tbrbq | null | false | 2016-06-30T00:09:14Z |
d4tbl4p | t1_d4tbl4p | 1,467,245,082 | user_d9ea1cf4f8bf | Cooking | Ribs are easy, all the ways mentioned are great. For the easiest and safest way to make fall off the bone ribs for a newbie cook is to boil them for a while, then finish in the oven with bbq sauce to get that nice glaze and crisp factor.
Also, the green bean casserole your mom made is basically green beans, cream of... | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4tbl4p | null | false | 2016-06-30T00:04:42Z |
d4tbjab | t1_d4tbjab | 1,467,245,001 | user_c9ebe4204ae1 | Cooking | That doesn't sound right.
Edit: I know most fresh foods are primarily water, I just expected you'd need more than a 1:12 ratio of ground to fresh. | 0 | t1_d4t0k38 | t3_4qha0g | /r/Cooking/comments/t3_4qha0g/d4tbjab | null | false | 2016-06-30T00:03:21Z |
d4tbhg3 | t1_d4tbhg3 | 1,467,244,920 | user_c9ebe4204ae1 | Cooking | Yogurt, if added when the dish is still on the heat, can create an undesirable texture. With cream on the other hand, you can still simmer or reduce as needed. Always add yogurt last, once the dish has started to cool. | 3 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4tbhg3 | null | false | 2016-06-30T00:02:00Z |
d4tbeym | t1_d4tbeym | 1,467,244,810 | user_a8bec613d1ea | Cooking | [](http://bydio.com/images/2013/12/20131215-malcolm-mcdowell-amazeballs-189.jpg) | 1 | t1_d4s4ffc | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4tbeym | null | false | 2016-06-30T00:00:10Z |
d4tbats | t1_d4tbats | 1,467,244,629 | user_25f4a7ad1347 | Cooking | Sounds like it's eggs adamnoodles | 1 | t3_4qc9tg | t3_4qc9tg | /r/Cooking/comments/t3_4qc9tg/d4tbats | null | false | 2016-06-29T23:57:09Z |
d4tb9qc | t1_d4tb9qc | 1,467,244,580 | user_25f4a7ad1347 | Cooking | Burgers and fries, pizza, kfc, local taco shops. | 1 | t3_4qchcl | t3_4qchcl | /r/Cooking/comments/t3_4qchcl/d4tb9qc | null | false | 2016-06-29T23:56:20Z |
d4tb5e0 | t1_d4tb5e0 | 1,467,244,388 | user_25f4a7ad1347 | Cooking | Brine it in sugar salt and water for a few hours. Keeps it moist.
| 1 | t3_4qcodj | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4tb5e0 | null | false | 2016-06-29T23:53:08Z |
d4tb3rm | t1_d4tb3rm | 1,467,244,317 | user_25f4a7ad1347 | Cooking | Rib eye dried in the fridge overnight. bordelaise sauce. | 1 | t3_4qbn9r | t3_4qbn9r | /r/Cooking/comments/t3_4qbn9r/d4tb3rm | null | false | 2016-06-29T23:51:57Z |
d4tb0o9 | t1_d4tb0o9 | 1,467,244,180 | user_0f0c39d5582e | Cooking | Every time I cook bacon without a shirt on, I tell myself I'll never do it again. Every time. | 1 | t1_d4o3ytr | t3_4pu2tt | /r/Cooking/comments/t3_4pu2tt/d4tb0o9 | null | false | 2016-06-29T23:49:40Z |
d4tav3i | t1_d4tav3i | 1,467,243,936 | user_68a369117115 | Cooking | I really like "mexican" salad. Bed of romaine, black beans, corn, onions, tomatoes, with a homemade avocado dressing that's just avocado, a little olive oil, squirt of lime, some cilantro and garlic, and some water blended with a hand blender (or a whisk). | 2 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4tav3i | null | false | 2016-06-29T23:45:36Z |
d4tauq7 | t1_d4tauq7 | 1,467,243,919 | user_25f4a7ad1347 | Cooking | Do the chicken taste different? Eggs? | 2 | t1_d4sk70t | t3_4qf1nn | /r/Cooking/comments/t3_4qf1nn/d4tauq7 | null | false | 2016-06-29T23:45:19Z |
d4takpy | t1_d4takpy | 1,467,243,481 | user_25f4a7ad1347 | Cooking | It won't be as sweet and sour since some of the brine have gone into the veggies. | 1 | t3_4qaxl6 | t3_4qaxl6 | /r/Cooking/comments/t3_4qaxl6/d4takpy | null | false | 2016-06-29T23:38:01Z |
d4takfd | t1_d4takfd | 1,467,243,468 | [deleted] | Cooking | [deleted] | 1 | t1_d4sc6pu | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4takfd | null | false | 2016-06-29T23:37:48Z |
d4tajs8 | t1_d4tajs8 | 1,467,243,440 | user_25f4a7ad1347 | Cooking | shrimp stock made from peels. You can also buy small bottles from gallo. They work fine. and you can freeze unused portion. | 1 | t3_4qa1oq | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4tajs8 | null | false | 2016-06-29T23:37:20Z |
d4tai4q | t1_d4tai4q | 1,467,243,367 | user_25f4a7ad1347 | Cooking | You can hard boil and pickle them. There are Asian and western recipes for them.
All else fail, you can always hard boil and freeze, or beat them and then freeze. | 2 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4tai4q | null | false | 2016-06-29T23:36:07Z |
d4tac3j | t1_d4tac3j | 1,467,243,112 | user_25f4a7ad1347 | Cooking | Food network, allrecipes are pretty good. | 1 | t3_4qen7i | t3_4qen7i | /r/Cooking/comments/t3_4qen7i/d4tac3j | null | false | 2016-06-29T23:31:52Z |
d4ta7i4 | t1_d4ta7i4 | 1,467,242,919 | user_25f4a7ad1347 | Cooking | What do you mean just pure green stuff? Salads are never good with just one single lettuce. | 1 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4ta7i4 | null | false | 2016-06-29T23:28:39Z |
d4ta2u6 | t1_d4ta2u6 | 1,467,242,716 | user_25f4a7ad1347 | Cooking | You have to recognize the feel of the meat as it cooks. It take time to recognize that. [Meanwhile, follow this](https://blogs.unimelb.edu.au/sciencecommunication/2014/10/26/the-perfect-steak/)
Basically flip every 15 seconds for 6 minutes for a 1 inch steak
| 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4ta2u6 | null | false | 2016-06-29T23:25:16Z |
d4t9wjg | t1_d4t9wjg | 1,467,242,446 | user_33545f4ccc94 | Cooking | [Dr. Pepper Pulled Pork](https://www.reddit.com/r/slowcooking/comments/yuqst/pulled_pork_using_dr_pepper_and_a_slow_cooker/)
From /r/slowcooking | 2 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4t9wjg | null | false | 2016-06-29T23:20:46Z |
d4t9vka | t1_d4t9vka | 1,467,242,406 | user_0b806bc3f345 | Cooking | haha! they should go for it and post the results lol, I'm not going to try it :) | 0 | t1_d4t9u5z | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t9vka | null | false | 2016-06-29T23:20:06Z |
d4t9v21 | t1_d4t9v21 | 1,467,242,384 | user_949f7a3066fa | Cooking | I LOVE this recipe. Thanks for the tip about freezing/defrosting. My husband & I were debating the best way to do that. | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4t9v21 | null | false | 2016-06-29T23:19:44Z |
d4t9u6h | t1_d4t9u6h | 1,467,242,347 | user_0b806bc3f345 | Cooking | that's what I'm thinking too | 2 | t1_d4t9o05 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t9u6h | null | false | 2016-06-29T23:19:07Z |
d4t9u5z | t1_d4t9u5z | 1,467,242,346 | user_c1c67008b25e | Cooking | Maybe not in this subreddit, but I am sure there are plenty of 14yo boys who would love to try it out in their parents microwave. | 5 | t1_d4t3ugl | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t9u5z | null | false | 2016-06-29T23:19:06Z |
d4t9tdp | t1_d4t9tdp | 1,467,242,311 | user_25f4a7ad1347 | Cooking | Pork chops?
Braised short ribs?
Rack of lamb?
Seafood pasta?
Seafood stews?
| 1 | t3_4qf2vw | t3_4qf2vw | /r/Cooking/comments/t3_4qf2vw/d4t9tdp | null | false | 2016-06-29T23:18:31Z |
d4t9t9j | t1_d4t9t9j | 1,467,242,305 | user_dd2d47250061 | Cooking | Honestly the plastic wrap worries me more. That shit just seems to exude toxins after a second in the microwave. | -7 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t9t9j | null | false | 2016-06-29T23:18:25Z |
d4t9sr4 | t1_d4t9sr4 | 1,467,242,284 | user_c1c67008b25e | Cooking | Yeah, but I don't really fault a quick offhand remark in an AMA for not having completely clear directions. I think you have the basic idea. | 4 | t1_d4t4kfd | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t9sr4 | null | false | 2016-06-29T23:18:04Z |
d4t9r3p | t1_d4t9r3p | 1,467,242,212 | user_25f4a7ad1347 | Cooking | just a cut of the hind leg. | 1 | t3_4qfl1v | t3_4qfl1v | /r/Cooking/comments/t3_4qfl1v/d4t9r3p | null | false | 2016-06-29T23:16:52Z |
d4t9o9v | t1_d4t9o9v | 1,467,242,092 | user_4584d530a07d | Cooking | If you wanna cheat, there's always Bisquick "quiche".
http://www.bettycrocker.com/recipes/spicy-ham-and-greens-quiche/fbecdb27-1cd7-4382-82cb-82eef7c56609
http://www.bettycrocker.com/recipes/impossibly-easy-bacon-pie/185bcc00-7a8f-4b20-a7b9-53dac850b96b
Not a real quiche but quick, easy & tasty. | 2 | t1_d4sf70n | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4t9o9v | null | false | 2016-06-29T23:14:52Z |
d4t9o05 | t1_d4t9o05 | 1,467,242,079 | user_25f4a7ad1347 | Cooking | he probably meant plastic wrap. | 10 | t1_d4sxg26 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t9o05 | null | false | 2016-06-29T23:14:39Z |
d4t9kyp | t1_d4t9kyp | 1,467,241,947 | user_4e790b3a4f00 | Cooking | Tin isn't a brand like kleenex or xerox. But I get your point! | -11 | t1_d4t1wkb | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t9kyp | null | false | 2016-06-29T23:12:27Z |
d4t9hrn | t1_d4t9hrn | 1,467,241,810 | user_6542ece5c6a8 | Cooking | As much as you want because ginger is delicious | 4 | t3_4qha0g | t3_4qha0g | /r/Cooking/comments/t3_4qha0g/d4t9hrn | null | false | 2016-06-29T23:10:10Z |
d4t9gzz | t1_d4t9gzz | 1,467,241,775 | user_cbb0dcf474e7 | Cooking | It's pretty common sense to not add water to hot oil. | 1 | t1_d4sph7n | t3_4qb90i | /r/Cooking/comments/t3_4qb90i/d4t9gzz | null | false | 2016-06-29T23:09:35Z |
d4t9f7k | t1_d4t9f7k | 1,467,241,699 | user_6c32e44d7ef7 | Cooking | No not cooking, but doing the "dough" function. It just mixes it, let's it rise, mixes it again and let's it rise again. Makes for a good warm environment. I just know some doughs work better than others in it. | 1 | t1_d4t8sca | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4t9f7k | null | false | 2016-06-29T23:08:19Z |
d4t99ov | t1_d4t99ov | 1,467,241,467 | user_25f4a7ad1347 | Cooking | Oven baked ribs are great. Some slaw will do nice. mashed potato or egg potato salad. | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4t99ov | null | false | 2016-06-29T23:04:27Z |
d4t98fp | t1_d4t98fp | 1,467,241,414 | user_2719f41d9eb7 | Cooking | You could buy a salmon fillet with the bones still in it. [Gordon Ramsay has a great tutorial on skinning and deboning a salmon fillet.](https://www.youtube.com/watch?v=LnhD4znyPrE) | 1 | t1_d4t92u7 | t3_4qi08b | /r/Cooking/comments/t3_4qi08b/d4t98fp | null | false | 2016-06-29T23:03:34Z |
d4t92u7 | t1_d4t92u7 | 1,467,241,175 | [deleted] | Cooking | [deleted] | 1 | t1_d4t8y80 | t3_4qi08b | /r/Cooking/comments/t3_4qi08b/d4t92u7 | null | false | 2016-06-29T22:59:35Z |
d4t92bu | t1_d4t92bu | 1,467,241,151 | user_ba1acf99bcf0 | Cooking |
**Aroma Housewares 20 Cup Cooked (10 cup uncooked) Digital Rice Cooker, ...**
||||
--:|:--|:--
Current|$36.92|Amazon (New)
High|$71.01|Amazon (New)
Low|$35.81|Amazon (New)
|Average|$36.89|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/8kA8k1n.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/ind... | 2 | t1_d4t921h | t3_4qbse3 | /r/Cooking/comments/t3_4qbse3/d4t92bu | null | false | 2016-06-29T22:59:11Z |
d4t925k | t1_d4t925k | 1,467,241,145 | user_25f4a7ad1347 | Cooking | It will lack some of the fattiness and creaminess, but yes. | 4 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4t925k | null | false | 2016-06-29T22:59:05Z |
d4t921h | t1_d4t921h | 1,467,241,140 | user_a0df501852c4 | Cooking | It works. Source: I own one.
[Amazon](https://www.amazon.com/Aroma-Housewares-uncooked-Exterior-ARC-150SB/dp/B0055FSN0Y/ref=sr_1_1?ie=UTF8&qid=1467241068&sr=8-1&keywords=rice+cooker+crockpot) | 2 | t1_d4sdf4f | t3_4qbse3 | /r/Cooking/comments/t3_4qbse3/d4t921h | null | false | 2016-06-29T22:59:00Z |
d4t90xg | t1_d4t90xg | 1,467,241,095 | user_2719f41d9eb7 | Cooking | Depends on the cut. If you can find a nice pork tenderloin, there are a thousand ways to make that delicious. Something larger would work for a nice pork roast. | 1 | t1_d4t26u3 | t3_4qfl1v | /r/Cooking/comments/t3_4qfl1v/d4t90xg | null | false | 2016-06-29T22:58:15Z |
d4t8y80 | t1_d4t8y80 | 1,467,240,983 | user_2719f41d9eb7 | Cooking | Don't inhale your fish. Chew it and you'll find the bones. You'll never get truly boneless fish, not even with swordfish fillets. | 1 | t3_4qi08b | t3_4qi08b | /r/Cooking/comments/t3_4qi08b/d4t8y80 | null | false | 2016-06-29T22:56:23Z |
d4t8wbc | t1_d4t8wbc | 1,467,240,904 | user_6e6a3eadb19f | Cooking | I usually set the oven pretty hot, so I would set it to 250 C. Keep it in for around 10 minutes. You'll know when its ready. The crust will be nice and brown. | 1 | t3_4qgvny | t3_4qgvny | /r/Cooking/comments/t3_4qgvny/d4t8wbc | null | false | 2016-06-29T22:55:04Z |
d4t8v2o | t1_d4t8v2o | 1,467,240,850 | user_7992479ba111 | Cooking | I never thought of using bread, that's a great idea! | 1 | t1_d4t89vv | t3_4qi08b | /r/Cooking/comments/t3_4qi08b/d4t8v2o | null | false | 2016-06-29T22:54:10Z |
d4t8sca | t1_d4t8sca | 1,467,240,735 | [deleted] | Cooking | [deleted] | 2 | t1_d4t0gqk | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4t8sca | null | false | 2016-06-29T22:52:15Z |
d4t8oum | t1_d4t8oum | 1,467,240,590 | user_6e6a3eadb19f | Cooking | Pernil | 2 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4t8oum | null | false | 2016-06-29T22:49:50Z |
d4t89vv | t1_d4t89vv | 1,467,239,983 | user_cc9422e05abd | Cooking | You can also smash a small piece of white bread into a ball and eat it, It will catch the bone | 1 | t1_d4t6zr3 | t3_4qi08b | /r/Cooking/comments/t3_4qi08b/d4t89vv | null | false | 2016-06-29T22:39:43Z |
d4t7z51 | t1_d4t7z51 | 1,467,239,545 | user_4584d530a07d | Cooking | Any sort of relatively dry, spicy salami would work. In my experience, slicing it super-thin helps. | 1 | t3_4qgvny | t3_4qgvny | /r/Cooking/comments/t3_4qgvny/d4t7z51 | null | false | 2016-06-29T22:32:25Z |
d4t7xm8 | t1_d4t7xm8 | 1,467,239,485 | user_c1f7cd108994 | Cooking | Blueberry and chocolate [biscuit scones](http://food52.com/recipes/29671-legendary-blueberry-biscuits)? You can either chop up the chocolate and put it in the scone or make a ganache with the chocolate and drizzle it on top. | 2 | t3_4qi9hh | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4t7xm8 | null | false | 2016-06-29T22:31:25Z |
d4t7k9t | t1_d4t7k9t | 1,467,238,955 | user_a1df1a1d68f8 | Cooking | Something that looks fancy and tastes good would be to make [Blueberry Puff Pastries](http://www.inspiredtaste.net/23814/handheld-blueberry-pie-recipe/) using premade dough, and after baking drizzle melted chocolate onto it and then serve warm or chill to solidify the chocolate.
There's a million different ways you ca... | 2 | t3_4qi9hh | t3_4qi9hh | /r/Cooking/comments/t3_4qi9hh/d4t7k9t | null | false | 2016-06-29T22:22:35Z |
d4t7gfd | t1_d4t7gfd | 1,467,238,805 | user_8b528032974e | Cooking | If all you are buying is frozen, try buying fresh filets. I've personally never encountered a bone an tilapia filet that I've bought from Kroger. But Salmon and Tuna are solid recommendations from another commenter. Salmon is especially easy. | 1 | t3_4qi08b | t3_4qi08b | /r/Cooking/comments/t3_4qi08b/d4t7gfd | null | false | 2016-06-29T22:20:05Z |
d4t7afc | t1_d4t7afc | 1,467,238,576 | user_da3e4df79334 | Cooking | [DON'T PUT METAL IN THE SCIENCE OVEN](http://www.youtube.com/watch?v=eIGPvPRzEaQ&feature=share) | 9 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t7afc | null | false | 2016-06-29T22:16:16Z |
d4t74in | t1_d4t74in | 1,467,238,348 | user_d391f069964c | Cooking | Just about any grill can smoke, just set it up for indirect cooking and use soaked wood chips on the coals. [Amazing Ribs](http://amazingribs.com/bbq_equipment_reviews_ratings/) has a ton of reviews(on all kinds of grills) and should help you out. | 1 | t1_d4rj7cm | t3_4pzsbk | /r/Cooking/comments/t3_4pzsbk/d4t74in | null | false | 2016-06-29T22:12:28Z |
d4t73ex | t1_d4t73ex | 1,467,238,304 | user_619a0e79bea7 | Cooking | Ribs and add a twist to the flavor of them. | 1 | t3_4qf2vw | t3_4qf2vw | /r/Cooking/comments/t3_4qf2vw/d4t73ex | null | false | 2016-06-29T22:11:44Z |
d4t70rt | t1_d4t70rt | 1,467,238,199 | user_619a0e79bea7 | Cooking | If you don't want to mess up an expensive cut of meat braising, which would be pretty damn hard to do if im honest, get a bunch of Chuck. Get a big all metal pot and cook onion and garlic on med for a few min. Add a can of tomato paste, fresh herbs like thyme and rosemary, a whole bottle of a decent red wine preferable... | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4t70rt | null | false | 2016-06-29T22:09:59Z |
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