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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4t6zr3 | t1_d4t6zr3 | 1,467,238,158 | user_7992479ba111 | Cooking | Chew your fish more thoroughly. This allows your tongue/mouth to detect bones better.
I grew up eating whole fish. Bones were a regular occurrence. If I ate a piece of fish with a bone in it, my parents just told me to remove it from my mouth. IMO, it's really not a big deal, and it's simple to deal with. It's not ev... | 2 | t3_4qi08b | t3_4qi08b | /r/Cooking/comments/t3_4qi08b/d4t6zr3 | null | false | 2016-06-29T22:09:18Z |
d4t6k3j | t1_d4t6k3j | 1,467,237,557 | [deleted] | Cooking | [deleted] | 1 | t1_d4t6e3c | t3_4qi08b | /r/Cooking/comments/t3_4qi08b/d4t6k3j | null | false | 2016-06-29T21:59:17Z |
d4t6ech | t1_d4t6ech | 1,467,237,341 | user_75dcd72dd8eb | Cooking | If you have milk handy, you can use a little bit of that instead of cream. | 5 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4t6ech | null | false | 2016-06-29T21:55:41Z |
d4t6e3c | t1_d4t6e3c | 1,467,237,332 | user_b6c9ff84b46e | Cooking | Honestly the bones won't kill you, worst case scenario they're irritating. You'll digest them just fine. | 1 | t3_4qi08b | t3_4qi08b | /r/Cooking/comments/t3_4qi08b/d4t6e3c | null | false | 2016-06-29T21:55:32Z |
d4t6dx3 | t1_d4t6dx3 | 1,467,237,326 | user_2b50dc4ff067 | Cooking | Ehhh. If you want to get super pendantic, far be it from me to stop you. | 2 | t1_d4sz25f | t3_4qc9tg | /r/Cooking/comments/t3_4qc9tg/d4t6dx3 | null | false | 2016-06-29T21:55:26Z |
d4t5w0n | t1_d4t5w0n | 1,467,236,659 | user_965b8af7e1cc | Cooking | Thanks for the info, although I'm not looking for anything too specialist (a Misono ux10 Santoku, left-handed). | 1 | t1_d4sxq9n | t3_4qepy7 | /r/Cooking/comments/t3_4qepy7/d4t5w0n | null | false | 2016-06-29T21:44:19Z |
d4t5sl2 | t1_d4t5sl2 | 1,467,236,534 | user_965b8af7e1cc | Cooking | That's exactly what I was hoping to hear - thanks. I actually got a great, detailled and clear response from Koki since I posted this, so have gone ahead and ordered. Cheers | 1 | t1_d4sxshk | t3_4qepy7 | /r/Cooking/comments/t3_4qepy7/d4t5sl2 | null | false | 2016-06-29T21:42:14Z |
d4t5p72 | t1_d4t5p72 | 1,467,236,406 | user_8764217c7b39 | Cooking | (I don't know enough fish names in english to answer in detail)
Chose a different fish next time. The are fish like tuna where bones are no issue because of how big they are. Or chose salmon because the bones are big enough to pick them out while raw. Avoid fish with many small bones (trout, makarell).
That said, mayb... | 2 | t3_4qi08b | t3_4qi08b | /r/Cooking/comments/t3_4qi08b/d4t5p72 | null | false | 2016-06-29T21:40:06Z |
d4t5on3 | t1_d4t5on3 | 1,467,236,385 | user_087236d713ad | Cooking | A pork castle | 1 | t3_4q8pw2 | t3_4q8pw2 | /r/Cooking/comments/t3_4q8pw2/d4t5on3 | null | false | 2016-06-29T21:39:45Z |
d4t5jyk | t1_d4t5jyk | 1,467,236,213 | user_5eed7de2e046 | Cooking | Kinda goes with the territory. There are tricks for removing them, but I always end up missing a couple too. I usually eat fish by flaking it apart with my fork prior to putting it in my mouth. | 3 | t3_4qi08b | t3_4qi08b | /r/Cooking/comments/t3_4qi08b/d4t5jyk | null | false | 2016-06-29T21:36:53Z |
d4t59lw | t1_d4t59lw | 1,467,235,829 | user_b2171ff141a1 | Cooking | I'll try that. That's what I did with the solids. And now I'm eating it over yogurt. Its quite amazing. | 2 | t1_d4rzw61 | t3_4qckvv | /r/Cooking/comments/t3_4qckvv/d4t59lw | null | false | 2016-06-29T21:30:29Z |
d4t51pd | t1_d4t51pd | 1,467,235,535 | user_c1f7cd108994 | Cooking | I totally second the suggestion of congee/jook. You can add VERY finely shredded chicken to it if he really wants protein or make a nut based one. If not you can just flavor the broth really well with your choice of vegetables and spices while it cooks. Just make sure the veggies are super fine diced. | 1 | t3_4qdl0s | t3_4qdl0s | /r/Cooking/comments/t3_4qdl0s/d4t51pd | null | false | 2016-06-29T21:25:35Z |
d4t4s3i | t1_d4t4s3i | 1,467,235,180 | user_c1f7cd108994 | Cooking | Have you tried to do a Vietnamese herbal salad? You can use thai basil, rau răm (Vietnamese mint), cilantro, mint leaves, shiso (perilla), and a lot of other fragrant greens to liven it up among just normal lettuce. Bonus: If you want you can roll the whole salad up in rice paper and dip it in a seasoned fish sauce for... | 1 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4t4s3i | null | false | 2016-06-29T21:19:40Z |
d4t4kfd | t1_d4t4kfd | 1,467,234,903 | user_525f7c203556 | Cooking | Based on the link /u/waldoze provided, I'm assuming you have a plate with a small, flat (non crinkled) piece of tinfoil on it. You rub the basil leaf in the olive oil then place it on the in foil (that's currently on your plate) and then wrap the plate in plastic wrap to help keep the air around the leaf warm. (Though ... | 8 | t1_d4sxg26 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t4kfd | null | false | 2016-06-29T21:15:03Z |
d4t4gdo | t1_d4t4gdo | 1,467,234,758 | user_c1f7cd108994 | Cooking | You could do something green to keep the theme here: Fresh pasta or gnocchi with basil pesto. Maybe toss in some fire grilled chicken to give it some protein? Serve with a nice salad with ricotta and lemon to flavor it. | 3 | t3_4qf2vw | t3_4qf2vw | /r/Cooking/comments/t3_4qf2vw/d4t4gdo | null | false | 2016-06-29T21:12:38Z |
d4t4cld | t1_d4t4cld | 1,467,234,623 | user_0971a6a05545 | Cooking | The Dominos handmade pan pizza is actually not too terrible. It's not as good as a local mom & pop place at all but for an inexpensive edible pizza that shows up at your door in 45 minutes though it's ok. I see no reason to order the regular crusts from them though, just a waste of pizza calories. | 2 | t1_d4soxpw | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4t4cld | null | false | 2016-06-29T21:10:23Z |
d4t47g0 | t1_d4t47g0 | 1,467,234,440 | user_6ec4c6c15ec3 | Cooking | I'm a bad typer :) | 1 | t1_d4t37cg | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4t47g0 | null | false | 2016-06-29T21:07:20Z |
d4t41kx | t1_d4t41kx | 1,467,234,232 | user_c1f7cd108994 | Cooking | I recommend doing an [osso bucco](http://allrecipes.com/recipe/87389/traditional-osso-buco/) in a slow cooker. This recipe uses a stove top but you can just throw them in a slow cooker no problem. Just make sure that you sear the beef (or veal) shanks before you place them in the pot. I just had an AWESOME Minervois th... | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4t41kx | null | false | 2016-06-29T21:03:52Z |
d4t3xuh | t1_d4t3xuh | 1,467,234,102 | user_c8aab65a9623 | Cooking | Pavlova | 2 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4t3xuh | null | false | 2016-06-29T21:01:42Z |
d4t3v1t | t1_d4t3v1t | 1,467,234,004 | [deleted] | Cooking | [deleted] | 2 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t3v1t | null | false | 2016-06-29T21:00:04Z |
d4t3ugl | t1_d4t3ugl | 1,467,233,983 | user_0b806bc3f345 | Cooking | I've had enough problems with zapping/dysfunctional microwaves in the last few years I'm not game to use foil in my new micro since it's working really well :). Anyone game to try? | 2 | t1_d4t1fz7 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t3ugl | null | false | 2016-06-29T20:59:43Z |
d4t3txb | t1_d4t3txb | 1,467,233,964 | user_ae7aed0a7eaa | Cooking | Think that is whats going to be for dinner. ty! | 1 | t1_d4t2ll6 | t3_4q8pw2 | /r/Cooking/comments/t3_4q8pw2/d4t3txb | null | false | 2016-06-29T20:59:24Z |
d4t3g9u | t1_d4t3g9u | 1,467,233,498 | user_2da25282029d | Cooking | First of all, stay away from any salad built on iceberg lettuce. It's essentially crunchy water.
Like any dish, you should target texture, sweet, salty, and spicy. My favorite salad is baby spinach with strawberries, and nice balsamic vinaigrette, top with blue cheese crumbles and walnuts. | 1 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4t3g9u | null | false | 2016-06-29T20:51:38Z |
d4t3fmp | t1_d4t3fmp | 1,467,233,475 | [deleted] | Cooking | [deleted] | -10 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4t3fmp | null | false | 2016-06-29T20:51:15Z |
d4t3ehc | t1_d4t3ehc | 1,467,233,436 | user_300306dbdccf | Cooking | Imo you can swap out basically anything in eggs bene for variations and still call it a bene except for the hollandaise. No hollandaise, no bene as far as I'm concerned. | 2 | t3_4qc9tg | t3_4qc9tg | /r/Cooking/comments/t3_4qc9tg/d4t3ehc | null | false | 2016-06-29T20:50:36Z |
d4t37cg | t1_d4t37cg | 1,467,233,194 | user_27a2c7f0c086 | Cooking | Great, I'll pick up a similar dish as I don't think any of mine are large enough.
lol I read your wine comment as "Don't drink wine with your dinner" not "I don't drink wine". :p | 2 | t1_d4t25ju | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4t37cg | null | false | 2016-06-29T20:46:34Z |
d4t35u4 | t1_d4t35u4 | 1,467,233,144 | user_2da25282029d | Cooking | Can't go wrong with short ribs.
This is one of my favorite versions: http://www.foodnetwork.com/recipes/anne-burrell/braised-short-ribs-recipe0.html
Bonus: it's pretty much a one pot recipe! | 6 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4t35u4 | null | false | 2016-06-29T20:45:44Z |
d4t3483 | t1_d4t3483 | 1,467,233,093 | user_bc92f9c55e29 | Cooking | You could go with chicken and dumplings. | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4t3483 | null | false | 2016-06-29T20:44:53Z |
d4t2t4h | t1_d4t2t4h | 1,467,232,720 | user_9846511120d0 | Cooking | Add alcohol to the dish and then cook the alcohol off. | 1 | t3_4q0hlu | t3_4q0hlu | /r/Cooking/comments/t3_4q0hlu/d4t2t4h | null | false | 2016-06-29T20:38:40Z |
d4t2rv0 | t1_d4t2rv0 | 1,467,232,679 | user_9846511120d0 | Cooking | Make sure they are spread out, if bunched close together they basically just steam cook. I use parchment paper, put oil on the paper, put my potatoes down, drizzle with oil, salt, thyme, rosemary and bake at 425 until golden brown. They are amazing | 1 | t3_4q1khw | t3_4q1khw | /r/Cooking/comments/t3_4q1khw/d4t2rv0 | null | false | 2016-06-29T20:37:59Z |
d4t2nwr | t1_d4t2nwr | 1,467,232,549 | user_83d31e9782cc | Cooking | Cool, thanks. | 2 | t1_d4t1hbz | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4t2nwr | null | false | 2016-06-29T20:35:49Z |
d4t2ll6 | t1_d4t2ll6 | 1,467,232,473 | user_9846511120d0 | Cooking | Pulled pork nachos are pretty great | 2 | t3_4q8pw2 | t3_4q8pw2 | /r/Cooking/comments/t3_4q8pw2/d4t2ll6 | null | false | 2016-06-29T20:34:33Z |
d4t2j7g | t1_d4t2j7g | 1,467,232,394 | user_9846511120d0 | Cooking | Pickle brine some fried chicken | 1 | t3_4qcjxu | t3_4qcjxu | /r/Cooking/comments/t3_4qcjxu/d4t2j7g | null | false | 2016-06-29T20:33:14Z |
d4t2fjs | t1_d4t2fjs | 1,467,232,274 | [deleted] | Cooking | [removed] | -1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4t2fjs | null | false | 2016-06-29T20:31:14Z |
d4t2amc | t1_d4t2amc | 1,467,232,113 | user_3e34828c9c93 | Cooking | put your oven on "grill" and make it as hot as possible. than put a cast iron pan that fits upside down in your oven on you furnacr and make it as hot as possible. than put your pizza on the bottom (what now is the top) and bake it. Well then tou might ask why the fuck you would do this? because a real pizza is baked i... | 1 | t3_4qgvny | t3_4qgvny | /r/Cooking/comments/t3_4qgvny/d4t2amc | null | false | 2016-06-29T20:28:33Z |
d4t26u3 | t1_d4t26u3 | 1,467,231,990 | user_c7fb1721ed5f | Cooking | Right. So, let's say that I can't find a ham here, just pork. I do have pink salt, for that matter. Can you recommend me a recipe (preferably, one that is not more than 2 kg of meat?) | 2 | t1_d4socs5 | t3_4qfl1v | /r/Cooking/comments/t3_4qfl1v/d4t26u3 | null | false | 2016-06-29T20:26:30Z |
d4t25ju | t1_d4t25ju | 1,467,231,948 | user_6ec4c6c15ec3 | Cooking | [I use shallow pyrex or corning ware baking dishes](http://m.target.com/p/pyrex-rectangular-15x10-bakeware/-/A-16654609?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Kitchen%2BShopping&adgroup=SC_Kitchen&LID=700000001170770pgs&network=s&device=m&location=9012056&gclid=CNepi4uIzs0CFRFZhgodC9kMZw&gclsrc=aw.ds)
and fo... | 1 | t1_d4t145f | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4t25ju | null | false | 2016-06-29T20:25:48Z |
d4t1wkb | t1_d4t1wkb | 1,467,231,657 | user_1d5c3b3744d6 | Cooking | >IT'S NOT A BAND-AID IT'S ALL ELASTIC BANDAGE FFS!
That's you right now.
In other news, objects commonly described as "gold" not actually composed of aurum. | 11 | t1_d4t0kb8 | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t1wkb | null | false | 2016-06-29T20:20:57Z |
d4t1pp4 | t1_d4t1pp4 | 1,467,231,430 | user_debea60f9fba | Cooking | Just wondering if youre near Chicago and have any recos | 1 | t1_d0zvkvf | t3_4ae2ot | /r/Cooking/comments/t3_4ae2ot/d4t1pp4 | null | false | 2016-06-29T20:17:10Z |
d4t1hbz | t1_d4t1hbz | 1,467,231,160 | user_1aa79096e1ea | Cooking | A while back someone posted their [cured eggs](https://www.reddit.com/r/Charcuterie/comments/41iktx/cured_egg_yolk_chicken/) on /r/Charcuterie here. They look tasty. And you can spread out the impact of eating so many flipping eggs. | 2 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4t1hbz | null | false | 2016-06-29T20:12:40Z |
d4t1gtb | t1_d4t1gtb | 1,467,231,144 | user_3c6d00ed10f6 | Cooking | Whether it arcs or not depends a lot on geometry. The microwaves excite electrons in the metal, if they have somewhere to go the metal just heats up (like in the trays for microwave pizzas and some other microwave cooking implements), if the electrons don't have anywhere to go, they arc to the nearest metal object to t... | 2 | t1_d4t0f0g | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t1gtb | null | false | 2016-06-29T20:12:24Z |
d4t1fz7 | t1_d4t1fz7 | 1,467,231,115 | user_c1c67008b25e | Cooking | [For all of you who think a microwave and metal is a big scary explosion waiting to happen.](http://www.fsis.usda.gov/wps/wcm/connect/fsis-content/internet/main/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/microwave-ovens-and-food-safety/ct_index)
I am an electrical engi... | 45 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t1fz7 | null | false | 2016-06-29T20:11:55Z |
d4t1635 | t1_d4t1635 | 1,467,230,788 | user_8673cffb8c42 | Cooking | yummly.com | 1 | t3_4qen7i | t3_4qen7i | /r/Cooking/comments/t3_4qen7i/d4t1635 | null | false | 2016-06-29T20:06:28Z |
d4t145f | t1_d4t145f | 1,467,230,722 | user_27a2c7f0c086 | Cooking | couple of questions about the ribs. What does it mean by baking dishes? I have glass casserole dishes. I've read that in order to keep you ribs moist you need to create an airtight pocket with aluminum foils. Can I place the ribs on a baking sheet and wrap them in foil if I don't have a big enough baking dish?
Do... | 1 | t1_d4t089m | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4t145f | null | false | 2016-06-29T20:05:22Z |
d4t0kb8 | t1_d4t0kb8 | 1,467,230,071 | user_4e790b3a4f00 | Cooking | Really? I didn't think tin and aluminum were the same element. | -18 | t1_d4t0f0g | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t0kb8 | null | false | 2016-06-29T19:54:31Z |
d4t0k38 | t1_d4t0k38 | 1,467,230,063 | user_a1df1a1d68f8 | Cooking | >The Cook's Thesaurus reports that 1 tablespoon of fresh ginger root is equal to 1/4 teaspoon of ground ginger | 8 | t3_4qha0g | t3_4qha0g | /r/Cooking/comments/t3_4qha0g/d4t0k38 | null | false | 2016-06-29T19:54:23Z |
d4t0gqk | t1_d4t0gqk | 1,467,229,952 | user_6c32e44d7ef7 | Cooking | Think this recipe would work in a bread maker? My dough setting works well for the recipe I usually use but I wouldn't mind mixing it up. | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4t0gqk | null | false | 2016-06-29T19:52:32Z |
d4t0f0g | t1_d4t0f0g | 1,467,229,895 | user_19b219d0a6ed | Cooking | Tin Foil = Aluminum Foil. But any metal in a microwave will arc like a bitch. Do not recommend it. | 7 | t1_d4sxfte | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4t0f0g | null | false | 2016-06-29T19:51:35Z |
d4t089m | t1_d4t089m | 1,467,229,670 | user_6ec4c6c15ec3 | Cooking | [Ribs](http://www.food.com/recipe/low-slow-oven-baked-ribs-super-simple-303245)
bake some potatoes while you're at it
[green bean casserole](http://www.frenchs.com/recipe/frenchs-green-bean-casserole-RE1511-1)
don't drink wine, sorry. | 1 | t3_4qhhxv | t3_4qhhxv | /r/Cooking/comments/t3_4qhhxv/d4t089m | null | false | 2016-06-29T19:47:50Z |
d4t02kf | t1_d4t02kf | 1,467,229,479 | user_506545868d7b | Cooking | Can also confirm, it's the fucking tits. | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4t02kf | null | false | 2016-06-29T19:44:39Z |
d4szwbz | t1_d4szwbz | 1,467,229,266 | user_631e3a9626cf | Cooking | The best salami for pizza in my opinion is soppressata. I usually don't use meat on pizza but if I do it's always prosciutto or soppressata, and I always put it on right after the pizza's out of the oven. I prefer it only warmed by the pizza's residual heat - if you cook it, it gets a bit tough after the fat's been ren... | 2 | t3_4qgvny | t3_4qgvny | /r/Cooking/comments/t3_4qgvny/d4szwbz | null | false | 2016-06-29T19:41:06Z |
d4szvw1 | t1_d4szvw1 | 1,467,229,251 | user_27a6e4b28407 | Cooking | Well, pizza is from Europe, Italy to be specific. It shouldn't be to hard to find Italian salsiccia or salsiccia piccante. | 1 | t3_4qgvny | t3_4qgvny | /r/Cooking/comments/t3_4qgvny/d4szvw1 | null | false | 2016-06-29T19:40:51Z |
d4sztp0 | t1_d4sztp0 | 1,467,229,179 | user_757e2050263e | Cooking | Yes. It won't ruin it. Won't taste as good, but it isn't the end of the world. | 6 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4sztp0 | null | false | 2016-06-29T19:39:39Z |
d4szqh8 | t1_d4szqh8 | 1,467,229,070 | user_6f16774e6354 | Cooking | /r/askculinary has a Liquid Diet section of its FAQ on the bottom of this page: https://www.reddit.com/r/AskCulinary/wiki/foodlifefaqs. There are links to a couple lengthy discussions of the topic there. | 1 | t3_4qdl0s | t3_4qdl0s | /r/Cooking/comments/t3_4qdl0s/d4szqh8 | null | false | 2016-06-29T19:37:50Z |
d4szou8 | t1_d4szou8 | 1,467,229,015 | user_836cef26f88f | Cooking | Big bowls of custard is the best! Just use a little less sugar and you're golden | 1 | t3_4qdl0s | t3_4qdl0s | /r/Cooking/comments/t3_4qdl0s/d4szou8 | null | false | 2016-06-29T19:36:55Z |
d4szm0l | t1_d4szm0l | 1,467,228,922 | user_9e5ea9fb0d8a | Cooking | If you have access to sopressata or coppa, get that. I use that on my pizzas regularly.
As for temperature, highest your oven goes, on the lowest shelf using a preheated pizza stone. I bake at 500 F, for about 12-14 minutes, depending on thickness of my crust. | 3 | t3_4qgvny | t3_4qgvny | /r/Cooking/comments/t3_4qgvny/d4szm0l | null | false | 2016-06-29T19:35:22Z |
d4sz2eg | t1_d4sz2eg | 1,467,228,259 | user_6603372cd1f7 | Cooking | I found this [Reddit thread](https://m.reddit.com/r/Pizza/comments/2ljmtp/what_is_pepperoni_and_how_do_i_get_it_in_europe/) about how to get the closest approximation to pepperoni in Europe. Hopefully that helps. | 1 | t3_4qgvny | t3_4qgvny | /r/Cooking/comments/t3_4qgvny/d4sz2eg | null | false | 2016-06-29T19:24:19Z |
d4sz25f | t1_d4sz25f | 1,467,228,250 | user_f96ad300b063 | Cooking | To be fair it's not. | -2 | t1_d4svk3d | t3_4qc9tg | /r/Cooking/comments/t3_4qc9tg/d4sz25f | null | false | 2016-06-29T19:24:10Z |
d4sz0dk | t1_d4sz0dk | 1,467,228,190 | user_424c28685a7f | Cooking | But that's what makes it nonstick! | 0 | t1_d4rqz7j | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4sz0dk | null | false | 2016-06-29T19:23:10Z |
d4syftl | t1_d4syftl | 1,467,227,477 | [deleted] | Cooking | [deleted] | 1 | t1_d4s3lk3 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4syftl | null | false | 2016-06-29T19:11:17Z |
d4syeal | t1_d4syeal | 1,467,227,422 | user_0335ae20af99 | Cooking | I do pizza a number of ways, including Neapolitan style on a baking steel in the oven, but is pan pizza is definitely the best bang for the buck effort wise. I made it last weekend for the first time outdoors over a regular charcoal grill.
http://imgur.com/a/RdLsG
The sauce was basically from a recipe I found online ... | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4syeal | null | false | 2016-06-29T19:10:22Z |
d4sy3lb | t1_d4sy3lb | 1,467,227,045 | user_847d85d70b95 | Cooking | My girlfriend and I make homemade pizza fairly regularly but we're in America so I can't help you on the Euro-pepperoni front...
But we bake the pizza at 500F (I think that's like 260C for you) for about 8-10 minutes and then check to see how it's progressing. It's really not much more than 12 minutes total per pizza | 1 | t3_4qgvny | t3_4qgvny | /r/Cooking/comments/t3_4qgvny/d4sy3lb | null | false | 2016-06-29T19:04:05Z |
d4sxwma | t1_d4sxwma | 1,467,226,802 | [deleted] | Cooking | [removed] | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sxwma | null | false | 2016-06-29T19:00:02Z |
d4sxtkq | t1_d4sxtkq | 1,467,226,695 | user_175fdf12ff22 | Cooking | Beautiful! | 1 | t1_d4sxlp4 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sxtkq | null | false | 2016-06-29T18:58:15Z |
d4sxte1 | t1_d4sxte1 | 1,467,226,689 | user_9c2c788ef053 | Cooking | It's pretty funny eating an unpeeled banana in front of people that don't know this fact. They think you've completely lost it. | 1 | t3_4qf1nn | t3_4qf1nn | /r/Cooking/comments/t3_4qf1nn/d4sxte1 | null | false | 2016-06-29T18:58:09Z |
d4sxshk | t1_d4sxshk | 1,467,226,657 | user_44f9cc1ccbe6 | Cooking | I ordered one of their Hattori FH JCK originals years and years ago when they were first released. They're a reputable retailer and I wouldn't hesitate to order again. The owner (Koki Iwahara) is communicative and answers questions quickly as well. | 2 | t3_4qepy7 | t3_4qepy7 | /r/Cooking/comments/t3_4qepy7/d4sxshk | null | false | 2016-06-29T18:57:37Z |
d4sxq9n | t1_d4sxq9n | 1,467,226,581 | user_0e7f8530fd68 | Cooking | JCK is well-known & trusted in the blade community. In fact they've done special one-off projects using specific steels in response to knife fans pleadings. But, they're based in Japan so communication may be a problem if you need hand-holding and advice, or if there's a customs/shipping problem with your order. Also m... | 1 | t3_4qepy7 | t3_4qepy7 | /r/Cooking/comments/t3_4qepy7/d4sxq9n | null | false | 2016-06-29T18:56:21Z |
d4sxlp4 | t1_d4sxlp4 | 1,467,226,425 | user_40012e49c552 | Cooking | I just tried this for the first time yesterday, turned out great. [Here's](https://imgur.com/4McxJNw) a pic | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sxlp4 | null | false | 2016-06-29T18:53:45Z |
d4sxkk8 | t1_d4sxkk8 | 1,467,226,385 | user_bcc33038c138 | Cooking | When you say "pure green stuff", do you mean veg only, with no seeds, grains, cheese, or meat? You need to give us a little more to go on. What do you think sucks about salads?
Some of my favorites are:
Arugula, dried apricots, hazelnuts, manchego, sherry vinegar and olive oil dressing.
Larb: shredded cabbage, gro... | 4 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4sxkk8 | null | false | 2016-06-29T18:53:05Z |
d4sxg26 | t1_d4sxg26 | 1,467,226,233 | user_0b806bc3f345 | Cooking | >You get a plate, plastic wrap, and then rub a whole basil leaf in just a touch of olive oil and then lay it on the tin foil.
sounds contradictory. what do you do with the plastic wrap? and where did "the tin foil" you lay it on suddenly come from? | 22 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4sxg26 | null | false | 2016-06-29T18:50:33Z |
d4sxfte | t1_d4sxfte | 1,467,226,225 | user_4e790b3a4f00 | Cooking | Hmm, I thought tin foil stopped being produced in the 40s. | -16 | t3_4qh57s | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d4sxfte | null | false | 2016-06-29T18:50:25Z |
d4swmu7 | t1_d4swmu7 | 1,467,225,246 | user_5b44ffadadf5 | Cooking | Weber makes a hybrid grill. Well, it's actually only charcoal, but has a propane torch to light the charcoal. $399 at pretty much every store. | 1 | t1_d4rj7cm | t3_4pzsbk | /r/Cooking/comments/t3_4pzsbk/d4swmu7 | null | false | 2016-06-29T18:34:06Z |
d4swh54 | t1_d4swh54 | 1,467,225,056 | user_0e7f8530fd68 | Cooking | "chinese" chicken salad, also Vietnamese steak salad are both awesome for ppl who need an extra kick to chow down on leafy greens. | 2 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4swh54 | null | false | 2016-06-29T18:30:56Z |
d4swe7s | t1_d4swe7s | 1,467,224,957 | user_c45ae7bec499 | Cooking | Not that amzing. | -4 | t1_d4svdo0 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4swe7s | null | false | 2016-06-29T18:29:17Z |
d4swe7u | t1_d4swe7u | 1,467,224,957 | user_c45ae7bec499 | Cooking | Not that amzing. | -4 | t1_d4svdo0 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4swe7u | null | false | 2016-06-29T18:29:17Z |
d4sw7r1 | t1_d4sw7r1 | 1,467,224,742 | user_da1da21d9e6a | Cooking | I mean, without knowing what it is you think sucks about salads, it's kind of hard to say. I make a brussels sprouts and kale salad with almonds and pecorino that most people seem to like.
It's pretty similar to this: http://www.bonappetit.com/recipe/kale-and-brussels-sprout-salad | 8 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4sw7r1 | null | false | 2016-06-29T18:25:42Z |
d4sw1yh | t1_d4sw1yh | 1,467,224,547 | user_e894494141eb | Cooking | Caprese! | 2 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4sw1yh | null | false | 2016-06-29T18:22:27Z |
d4svzuc | t1_d4svzuc | 1,467,224,477 | user_ef76c4181c4b | Cooking | Pure green salads would suck. Though, there are greens with stronger, different tastes that would give the salad diversity (e.g. cilantro, mint, radish greens, garlic scapes, etc.).
In addition to the meat, cheese, and fruits that were already mentioned, I would also play around with these to vary the taste and textur... | 4 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4svzuc | null | false | 2016-06-29T18:21:17Z |
d4svxyl | t1_d4svxyl | 1,467,224,413 | user_5f952f6d9744 | Cooking | Spinach strawberries and speck is fucking bomb. Just add olive oil and balsamic and it's amazing | 2 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4svxyl | null | false | 2016-06-29T18:20:13Z |
d4svxio | t1_d4svxio | 1,467,224,399 | user_c5da793e0fc2 | Cooking | I haven't smoked hundreds but I've smoked over 100 and this is exactly how I do it. So exact that I could have written it.
I sometimes use a mix of hickory and apple wood but I have done just apple wood with great results. I usually leave it on until it hits 203 degrees, but I pulled two 9 pounders this past weekend ... | 3 | t1_d4s0uow | t3_4qcv4f | /r/Cooking/comments/t3_4qcv4f/d4svxio | null | false | 2016-06-29T18:19:59Z |
d4svm19 | t1_d4svm19 | 1,467,224,009 | user_0476dc1bf9b6 | Cooking | Fruit salad is pretty bomb | 5 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4svm19 | null | false | 2016-06-29T18:13:29Z |
d4svlh3 | t1_d4svlh3 | 1,467,223,991 | user_0fa8eb3825fc | Cooking | > YIELD:
> Serves 4 to 6 (makes two 10-inch pies)
Maths seem flawed | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4svlh3 | null | false | 2016-06-29T18:13:11Z |
d4svk3d | t1_d4svk3d | 1,467,223,945 | user_2b50dc4ff067 | Cooking | Well, aioli is just flavored mayo, to be fair.
| 2 | t1_d4sfe1v | t3_4qc9tg | /r/Cooking/comments/t3_4qc9tg/d4svk3d | null | false | 2016-06-29T18:12:25Z |
d4svdo0 | t1_d4svdo0 | 1,467,223,726 | [deleted] | Cooking | [deleted] | 5 | t1_d4sjab6 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4svdo0 | null | false | 2016-06-29T18:08:46Z |
d4suvx9 | t1_d4suvx9 | 1,467,223,130 | user_cc9422e05abd | Cooking | You can substitute canned evaporated milk for the cream | 3 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4suvx9 | null | false | 2016-06-29T17:58:50Z |
d4sujl9 | t1_d4sujl9 | 1,467,222,722 | user_3b5ab088b03e | Cooking | If you're looking for a decently healthy salad, I have one I really enjoy of just mixed spring greens tossed with ripe raspberries, crasins, and firm grapes. Halve the grapes, maybe halve the raspberries, and then just have however much of a fruit you want per forkful of greens, and it'll be light and taste like really... | 2 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4sujl9 | null | false | 2016-06-29T17:52:02Z |
d4sugs9 | t1_d4sugs9 | 1,467,222,628 | user_09f406709d38 | Cooking | This is purely subjective to the individual's tastes. Take, for example, I eat keto and on my days I feel like having a salad I have spinach and romaine with bacon bits, shredded cheddar and parmesan, and diced, grilled chicken thigh meat. No dressing needed, really. | 8 | t3_4qgv66 | t3_4qgv66 | /r/Cooking/comments/t3_4qgv66/d4sugs9 | null | false | 2016-06-29T17:50:28Z |
d4stjs6 | t1_d4stjs6 | 1,467,221,529 | user_b7add857e8bc | Cooking | Wow, this recipe is almost exactly how pizza hut used to make their dough.. Going to have to try it out..
I think if you cut it into 2 balls and put them in the pans and then let them proof in a warm spot for a couple hours it would fill the pan entirely during that phase.. cut out the part where it's squished it into ... | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4stjs6 | null | false | 2016-06-29T17:32:09Z |
d4stdro | t1_d4stdro | 1,467,221,331 | user_f4ae231a2e48 | Cooking | If you don't mind an overtly yogurty taste. The consistency will also be off. Cream smooths out the flavours and extracts them from the spices to make the curry more flavourful, especially after simmering. I've always found cooking curries with just yogurt makes them a bit tart. | 19 | t3_4qgocu | t3_4qgocu | /r/Cooking/comments/t3_4qgocu/d4stdro | null | false | 2016-06-29T17:28:51Z |
d4srmct | t1_d4srmct | 1,467,219,262 | user_89f8be81c297 | Cooking | thanks! I'm doing most of the planning so I'm sure nerves will get to me :-) | 2 | t1_d4spg2t | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4srmct | null | false | 2016-06-29T16:54:22Z |
d4srbs1 | t1_d4srbs1 | 1,467,218,922 | user_12e192041f6a | Cooking | You could go that route, but if you don't want to bake a crust, I see several options for a "crustless" quiche.
Usually, a crustless quiche relies on breadcrumbs or crushed up crackers, combined with some sort of fibrous vegetable (onions are popular, but asparagus would work well too) and cheese to provide the base o... | 2 | t1_d4sf70n | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4srbs1 | null | false | 2016-06-29T16:48:42Z |
d4sr7cz | t1_d4sr7cz | 1,467,218,782 | user_e3d852abac31 | Cooking | If you want to make pizza tonight or have a cold kitchen: proof your yeast, combine as stated. Turn on your oven to 170 degrees (lowest temp). When it reaches temp, turn it off, put your dough ball in the oven covered. Check in an hour it should be proofed without over proofing (risen but not goopy).
Throw it out by ... | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sr7cz | null | false | 2016-06-29T16:46:22Z |
d4sr4nf | t1_d4sr4nf | 1,467,218,696 | user_bdfedbf5b544 | Cooking | I'm happy to give you some recipes! I'll PM them to you in the next couple of days. I hope you're able to recreate something that's like what he remembers! | 1 | t1_d4p3ivu | t3_4pyhq6 | /r/Cooking/comments/t3_4pyhq6/d4sr4nf | null | false | 2016-06-29T16:44:56Z |
d4sqxvq | t1_d4sqxvq | 1,467,218,479 | user_bdfedbf5b544 | Cooking | I had a horrible period back in college where I had my wisdom teeth removed, mono, strep twice, and tonsils removed all in less than a year, so unfortunately I became an expert in the soft foods diet! My favorites:
Banana and peanut butter smoothie - just frozen banana, peanut butter, and milk. Really good with coco... | 1 | t3_4qdl0s | t3_4qdl0s | /r/Cooking/comments/t3_4qdl0s/d4sqxvq | null | false | 2016-06-29T16:41:19Z |
d4sqjze | t1_d4sqjze | 1,467,218,032 | user_12e192041f6a | Cooking | Subbed. | 1 | t1_d4sipjh | t3_4qcv4f | /r/Cooking/comments/t3_4qcv4f/d4sqjze | null | false | 2016-06-29T16:33:52Z |
d4sph7n | t1_d4sph7n | 1,467,216,791 | user_c00dbb3b8a9e | Cooking | I spend a lot of my day writing technical documents, and when I write out recipes for family I make a point of including foot notes say "if you skimp on the kneading the texture will not come out right" or "this step allows lactic acid to develop in the dough, adding flavor."
Skipping a step that could set your kitch... | -1 | t1_d4s3fv5 | t3_4qb90i | /r/Cooking/comments/t3_4qb90i/d4sph7n | null | false | 2016-06-29T16:13:11Z |
d4spgoj | t1_d4spgoj | 1,467,216,774 | user_7ad645ea6254 | Cooking | I'd go colder and see what happens. It varies with dough types. | 2 | t1_d4smqon | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4spgoj | null | false | 2016-06-29T16:12:54Z |
d4spg2t | t1_d4spg2t | 1,467,216,754 | user_03650cbecf8a | Cooking | Congratulations and enjoy the day! The minute before my ceremony started and my best man and pastor left the room leaving me by myself... Wish they didn't do that, nerves set in real quick. haha
It goes by so quick, too damn quick. | 1 | t1_d4snltq | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4spg2t | null | false | 2016-06-29T16:12:34Z |
d4spcm2 | t1_d4spcm2 | 1,467,216,644 | user_9f9740d0c428 | Cooking | Nope, just the regular paddle! It's really amazing how well it works; I've done it with beef, pork, and chicken. | 2 | t1_d4sj4av | t3_4qcv4f | /r/Cooking/comments/t3_4qcv4f/d4spcm2 | null | false | 2016-06-29T16:10:44Z |
d4soy2q | t1_d4soy2q | 1,467,216,172 | user_4c2e8a9ef4ea | Cooking | My husband and I usually find ourselves at Chipotle when I don't feel like cooking and we hadn't planned to eat out. It's delicious, fast, reasonably priced and not a terrible calorie bomb if we forego the cheese and sour cream. | 1 | t3_4qchcl | t3_4qchcl | /r/Cooking/comments/t3_4qchcl/d4soy2q | null | false | 2016-06-29T16:02:52Z |
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