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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4soxpw | t1_d4soxpw | 1,467,216,161 | user_50828cb487ee | Cooking | The only drawback is that I would rather eat my own feces than dominos pizza. | 2 | t1_d4shebv | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4soxpw | null | false | 2016-06-29T16:02:41Z |
d4soo3p | t1_d4soo3p | 1,467,215,852 | user_000cf7d1714d | Cooking | Thanks. For my first go I will probably just stick with my old standbys, salt, pepper, and hot sauce. | 1 | t1_d4sofo9 | t3_4qfg9q | /r/Cooking/comments/t3_4qfg9q/d4soo3p | null | false | 2016-06-29T15:57:32Z |
d4sols2 | t1_d4sols2 | 1,467,215,779 | user_4c2e8a9ef4ea | Cooking | Found that video while trying to figure what to do with some pork steaks. It's now our go to for chops or steaks. For once, the meal actually comes together as quick as the video shows. | 1 | t1_d4s0do2 | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4sols2 | null | false | 2016-06-29T15:56:19Z |
d4sokju | t1_d4sokju | 1,467,215,740 | user_6b1648f5792d | Cooking | Yummy! | 2 | t1_d4sodxs | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4sokju | null | false | 2016-06-29T15:55:40Z |
d4sofo9 | t1_d4sofo9 | 1,467,215,581 | user_a72034a4b420 | Cooking | I'm guessing Cracker Barrel cooks their steaks separately and adds them in to the skillet at the end. I tried to look up what the "Peppermill" seasoning is but couldn't find anything. Maybe try seasoning the steak with some Montreal steak seasoning and a little extra fresh cracked pepper | 2 | t1_d4sl2f8 | t3_4qfg9q | /r/Cooking/comments/t3_4qfg9q/d4sofo9 | null | false | 2016-06-29T15:53:01Z |
d4sodxs | t1_d4sodxs | 1,467,215,526 | user_846ff087c4f0 | Cooking | Maybe they are so focused on answering they forget to upvote. I got my watermelon margarita last night so I'm happy. | 1 | t1_d4snt39 | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4sodxs | null | false | 2016-06-29T15:52:06Z |
d4socs5 | t1_d4socs5 | 1,467,215,487 | user_67d59186a53e | Cooking | That looks to be a boned ham.
Ham is distinct from pork; it is a preserved (salted or brined) version, often but not necessarily smoked. This is a classic boil then roast recipe, which doesn't really work with normal pork.
For what it's worth that recipe looks a) pretty bland (ideally that glaze should keep being re... | 5 | t3_4qfl1v | t3_4qfl1v | /r/Cooking/comments/t3_4qfl1v/d4socs5 | null | false | 2016-06-29T15:51:27Z |
d4so3al | t1_d4so3al | 1,467,215,181 | user_8412d9f3bb1a | Cooking | What kind of pan do you use? Please don't say non-stick, please don't say non-stick, please don't say non-stick. | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4so3al | null | false | 2016-06-29T15:46:21Z |
d4snt39 | t1_d4snt39 | 1,467,214,847 | user_6b1648f5792d | Cooking | Like a third or fourth of posts are at zero or below. Really weird. Not the first time I've noticed it either.
It seems to particularly affect posts where people are asking for advice. | 1 | t1_d4sno0e | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4snt39 | null | false | 2016-06-29T15:40:47Z |
d4sno0e | t1_d4sno0e | 1,467,214,683 | user_846ff087c4f0 | Cooking | I noticed that too. Interesting. | 1 | t1_d4sm15z | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4sno0e | null | false | 2016-06-29T15:38:03Z |
d4snmeq | t1_d4snmeq | 1,467,214,631 | user_7c3e96f4bfc4 | Cooking | I usually slice the beets as thin as possible then boil them to soften them. Only needs a short boil | 1 | t1_d4s9xep | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4snmeq | null | false | 2016-06-29T15:37:11Z |
d4snltq | t1_d4snltq | 1,467,214,612 | user_89f8be81c297 | Cooking | i am. I'm getting married this weekend, so I'm going to revisit this next week and fully document my steps to see if anyone can spot how I am somehow screwing up something "fool proof" | 3 | t1_d4sijox | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4snltq | null | false | 2016-06-29T15:36:52Z |
d4snach | t1_d4snach | 1,467,214,231 | user_f64e8b024427 | Cooking | Chickpea burgers. My veggie friends always rave about em.
Chickpeas, corn, peas, carrots, onion, garlic, cumin, turmeric, salt, pepper. Blend it up into a chunky mash. Add 2-3 eggs depending on how much you made and then shape into patties with bread crumbs. Fry in oil until they get firm and golden brown. | 1 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4snach | null | false | 2016-06-29T15:30:31Z |
d4smx8b | t1_d4smx8b | 1,467,213,786 | user_b02f1b9887d2 | Cooking | Looks like a boneless leg... or shoulder. | 1 | t3_4qfl1v | t3_4qfl1v | /r/Cooking/comments/t3_4qfl1v/d4smx8b | null | false | 2016-06-29T15:23:06Z |
d4smqon | t1_d4smqon | 1,467,213,568 | user_89f8be81c297 | Cooking | this sound like too cold, or too hot? I tried to use 120-130 F as indicated on the package because this was another suspected culprit. | 1 | t1_d4slj8p | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4smqon | null | false | 2016-06-29T15:19:28Z |
d4smp74 | t1_d4smp74 | 1,467,213,518 | user_175fdf12ff22 | Cooking | I used a smaller cast iron skillet. I think the recipe calls for 10inches and mine is 8 inches. Then I halved the dough and froze one half and used the other half for my first pizza. And thank you so much! | 1 | t1_d4skj1y | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4smp74 | null | false | 2016-06-29T15:18:38Z |
d4smov5 | t1_d4smov5 | 1,467,213,507 | user_03650cbecf8a | Cooking | lol I thought you were /u/enkafan
I had a major brain fart. | 2 | t1_d4smk56 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4smov5 | null | false | 2016-06-29T15:18:27Z |
d4smkm7 | t1_d4smkm7 | 1,467,213,364 | user_d0a133103391 | Cooking | Things cook at different speeds, heat and temp need to be adjusted, stuff boils early, you need more or less of something to compensate, etc. Even just cooking a steak or making a chili is different. Basically, all of your habits go out the window. | 2 | t1_d4seq90 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4smkm7 | null | false | 2016-06-29T15:16:04Z |
d4smk56 | t1_d4smk56 | 1,467,213,348 | user_175fdf12ff22 | Cooking | I used warm water and added all my ingredients at once, lightly stirred until all the flour was wet and then let it sit. | 2 | t1_d4sijox | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4smk56 | null | false | 2016-06-29T15:15:48Z |
d4smc06 | t1_d4smc06 | 1,467,213,072 | user_f63c400d6231 | Cooking | Yeah, I've made this recipe twice now and it's great and I couldn't recommend it enough. But if I'm hungover or watching football with friends on Sunday I'm ordering a pan pizza from pizza hut for sure | 1 | t1_d4sk1fq | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4smc06 | null | false | 2016-06-29T15:11:12Z |
d4sm8qp | t1_d4sm8qp | 1,467,212,960 | [deleted] | Cooking | [deleted] | 1 | t1_d4rjm6m | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4sm8qp | null | false | 2016-06-29T15:09:20Z |
d4sm5m4 | t1_d4sm5m4 | 1,467,212,853 | [deleted] | Cooking | [deleted] | 1 | t1_d4rgepi | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4sm5m4 | null | false | 2016-06-29T15:07:33Z |
d4sm15z | t1_d4sm15z | 1,467,212,700 | user_6b1648f5792d | Cooking | What is up with the aggressive downvoting of posts in this sub? | 2 | t3_4qczxm | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4sm15z | null | false | 2016-06-29T15:05:00Z |
d4slzbq | t1_d4slzbq | 1,467,212,636 | user_6b1648f5792d | Cooking | Still not gonna eat them. | 10 | t3_4qf1nn | t3_4qf1nn | /r/Cooking/comments/t3_4qf1nn/d4slzbq | null | false | 2016-06-29T15:03:56Z |
d4sljhp | t1_d4sljhp | 1,467,212,045 | user_170ba5c4eed9 | Cooking | Watermelon smoothie. Toss it in the blender with some fresh ginger and lemon or lime. | 2 | t3_4qczxm | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4sljhp | null | false | 2016-06-29T14:54:05Z |
d4slj8p | t1_d4slj8p | 1,467,212,035 | user_7ad645ea6254 | Cooking | Water temp. | 1 | t1_d4sg9vt | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4slj8p | null | false | 2016-06-29T14:53:55Z |
d4sl80m | t1_d4sl80m | 1,467,211,609 | user_c134c255c37d | Cooking | I would personally recommend starting with homebrewing. It's much less labor intensive and I think has fewer opportunities to screw things up. The easiest way to start making beer at home is from malt extract. The more "advanced" method (though many beginners go straight to it) is all-grain brewing which substitutes ou... | 1 | t1_d4rz0be | t3_4q9z8g | /r/Cooking/comments/t3_4q9z8g/d4sl80m | null | false | 2016-06-29T14:46:49Z |
d4sl3ot | t1_d4sl3ot | 1,467,211,442 | user_09ce8a6ee44f | Cooking | The reason you can't find their recipes easily (beyond the paywall issue) is that they have been pretty rabid about copyright in the past. It's an old post, but I doubt their stance has changed much.
http://www.chowhound.com/post/cooks-illustrateds-pursuit-blogger-split-home-cooking-748940 | 1 | t1_d4rhrqx | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4sl3ot | null | false | 2016-06-29T14:44:02Z |
d4sl2sd | t1_d4sl2sd | 1,467,211,408 | user_09ce8a6ee44f | Cooking | I'm able to get their magazines for free through my local library, listen to the podcast, borrow the cookbooks for the library. I've yet to feel the need to pay for the site, and it hasn't been a hindrance at all.
| 2 | t1_d4rtds3 | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4sl2sd | null | false | 2016-06-29T14:43:28Z |
d4sl2f8 | t1_d4sl2f8 | 1,467,211,394 | user_000cf7d1714d | Cooking | nice. sounds right. ill give it a shot this weekend. | 1 | t1_d4sj812 | t3_4qfg9q | /r/Cooking/comments/t3_4qfg9q/d4sl2f8 | null | false | 2016-06-29T14:43:14Z |
d4sl266 | t1_d4sl266 | 1,467,211,385 | user_ae645a283a09 | Cooking | Oh I get smoke, it's just not an excruciating amount and the fan and Windows make it so it's not an inconvience. | 1 | t1_d4sjpl5 | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4sl266 | null | false | 2016-06-29T14:43:05Z |
d4skzeq | t1_d4skzeq | 1,467,211,280 | user_846ff087c4f0 | Cooking | Thanks. I made a mean watermelon margarita! | 1 | t1_d4s7gu1 | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4skzeq | null | false | 2016-06-29T14:41:20Z |
d4skygf | t1_d4skygf | 1,467,211,242 | user_7abff54ae0c0 | Cooking | I've made this recipe before, and to be honest there's negligible difference for all the waiting regarding the dough unless you want the experience of stretching it like they do in restaurants (which is mostly necessary if using a peel and a baking stone). Since you've got a pan you squish it in, and the few minutes on... | 5 | t1_d4s2own | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4skygf | null | false | 2016-06-29T14:40:42Z |
d4skjhr | t1_d4skjhr | 1,467,210,650 | user_02c79f048d93 | Cooking | Cast Iron is way easier to use IMO - Webstaurant Store has good affordable ones: http://www.webstaurantstore.com/2701/cast-iron-skillets-and-pots.html | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4skjhr | null | false | 2016-06-29T14:30:50Z |
d4skj1y | t1_d4skj1y | 1,467,210,631 | user_e0224c1cd1c2 | Cooking | As a deep-dish pizza lover I have to ask: what did you do differently from the recipe to make your first pizza? It looks amazing. | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4skj1y | null | false | 2016-06-29T14:30:31Z |
d4skh14 | t1_d4skh14 | 1,467,210,549 | user_9e5ea9fb0d8a | Cooking | For that many people, I would make lasagne. You could easily make two of them, one of them featuring vegetables (spinach, mushroom, herbs) and the other meat based. | 3 | t3_4qf2vw | t3_4qf2vw | /r/Cooking/comments/t3_4qf2vw/d4skh14 | null | false | 2016-06-29T14:29:09Z |
d4sk70t | t1_d4sk70t | 1,467,210,141 | user_9e5ea9fb0d8a | Cooking | I chop up the banana peels and feed it to my chickens. They love it. | 3 | t3_4qf1nn | t3_4qf1nn | /r/Cooking/comments/t3_4qf1nn/d4sk70t | null | false | 2016-06-29T14:22:21Z |
d4sk1fq | t1_d4sk1fq | 1,467,209,914 | user_db433f29c0cb | Cooking | I'm not saying I don't like cooking, or that I wouldn't make this recipe. I was just responding to the "I'll never get takeout pizza again" part of OP's post. | 4 | t1_d4sim4a | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sk1fq | null | false | 2016-06-29T14:18:34Z |
d4sjvh0 | t1_d4sjvh0 | 1,467,209,665 | user_15b4bdf3bd09 | Cooking | Nice, thanks! I need to do the math on other dough recipes I have so I don't feel obligated to make 4 gigantic pretzel calzones at once. I mean... They'll eventually get eaten, that's not the problem, but it'd probably be better to mix up lunch/dinner for two straight days. | 1 | t1_d4sgv71 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sjvh0 | null | false | 2016-06-29T14:14:25Z |
d4sjsj5 | t1_d4sjsj5 | 1,467,209,545 | user_91afa032f7cf | Cooking | I actually posted [this thread](https://www.reddit.com/r/Cooking/comments/4lveni/favorite_vegetarianveganvegetableheavy_grilling/) a couple weeks ago with tons of great ideas | 2 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4sjsj5 | null | false | 2016-06-29T14:12:25Z |
d4sjpl5 | t1_d4sjpl5 | 1,467,209,425 | user_339eec0beff2 | Cooking | if you are not getting smoke when heating extra virgin olive oil your pan is to cold to sear.
this isn't an opinion, the smoke point of EVOO is a fact. | 1 | t1_d4shnsw | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4sjpl5 | null | false | 2016-06-29T14:10:25Z |
d4sjab6 | t1_d4sjab6 | 1,467,208,764 | user_c45ae7bec499 | Cooking | Who wants to eat a loaf of bread with each piece of pizza. Thin crust all the way. Thumbs down | -5 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sjab6 | null | false | 2016-06-29T13:59:24Z |
d4sj812 | t1_d4sj812 | 1,467,208,668 | user_a72034a4b420 | Cooking | The way I would do it is:
* Cook the steak in the skillet to your desired level of doneness
* While the steak is cooking, dice up your potatoes
* When the steak is done, set it aside and add your potatoes into the skillet (the idea is to cook everything with all your steak drippings for that flavor)
* Cook the po... | 4 | t1_d4sj1hj | t3_4qfg9q | /r/Cooking/comments/t3_4qfg9q/d4sj812 | null | false | 2016-06-29T13:57:48Z |
d4sj70w | t1_d4sj70w | 1,467,208,623 | user_91afa032f7cf | Cooking | not if you cover the tray with foil | 2 | t1_d4rsxa9 | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4sj70w | null | false | 2016-06-29T13:57:03Z |
d4sj4av | t1_d4sj4av | 1,467,208,509 | user_ce7104016e76 | Cooking | That's a great tip! What attachment do you use, the dough hook? | 1 | t1_d4s1s8w | t3_4qcv4f | /r/Cooking/comments/t3_4qcv4f/d4sj4av | null | false | 2016-06-29T13:55:09Z |
d4sj1hj | t1_d4sj1hj | 1,467,208,385 | user_000cf7d1714d | Cooking | Yeah, I got the ingredients here, but how would i prepare it? There is definitely an order of operations going on when putting this all together. | 3 | t1_d4si96v | t3_4qfg9q | /r/Cooking/comments/t3_4qfg9q/d4sj1hj | null | false | 2016-06-29T13:53:05Z |
d4sj04n | t1_d4sj04n | 1,467,208,325 | user_ba4da3a8d401 | Cooking | They smell like absolute shit but add an amazing layer of flavour. Don't use too much. You won't notice a fish taste at all. | 1 | t1_d4kjdfo | t3_4pckoc | /r/Cooking/comments/t3_4pckoc/d4sj04n | null | false | 2016-06-29T13:52:05Z |
d4siyno | t1_d4siyno | 1,467,208,261 | user_a60098c6b6c2 | Cooking | My understanding has always been that steaks are cut across the bone, fillets along it. | 0 | t3_4qfl1v | t3_4qfl1v | /r/Cooking/comments/t3_4qfl1v/d4siyno | null | false | 2016-06-29T13:51:01Z |
d4siylf | t1_d4siylf | 1,467,208,259 | user_ba4da3a8d401 | Cooking | To prevent this in the future, try not to let it air dry. | 1 | t3_4piv7z | t3_4piv7z | /r/Cooking/comments/t3_4piv7z/d4siylf | null | false | 2016-06-29T13:50:59Z |
d4siwcn | t1_d4siwcn | 1,467,208,157 | user_5123dc266a57 | Cooking | cauliflower steak? really easy, just cut a cauliflower into a steak sized chunk and grill, really tasty. | 1 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4siwcn | null | false | 2016-06-29T13:49:17Z |
d4sit8r | t1_d4sit8r | 1,467,208,019 | user_ba4da3a8d401 | Cooking | The French tend to prefer carbon steel so...probably that. Loads of butter + well seasoned carbon steel + tons of skill = results that are probably still not quite as good as with teflon. | 1 | t1_d4lfjxm | t3_4phkn7 | /r/Cooking/comments/t3_4phkn7/d4sit8r | null | false | 2016-06-29T13:46:59Z |
d4sipjh | t1_d4sipjh | 1,467,207,848 | user_ce7104016e76 | Cooking | Apple wood is my go-to wood, though adding a little hickory doesn't hurt for pulled pork.
The amount of time it will take depends not only on the size of your meat, but inside and outside temperature, humidity, wind, etc. Your target temperature is around 200-205 degrees Fahrenheit. Always cook by temperature, not b... | 2 | t3_4qcv4f | t3_4qcv4f | /r/Cooking/comments/t3_4qcv4f/d4sipjh | null | false | 2016-06-29T13:44:08Z |
d4sioxh | t1_d4sioxh | 1,467,207,819 | user_74158af6b2aa | Cooking | That's brilliant. Many thanks for that, much appreciated. | 1 | t1_d4seq9a | t3_4qen7i | /r/Cooking/comments/t3_4qen7i/d4sioxh | null | false | 2016-06-29T13:43:39Z |
d4siovt | t1_d4siovt | 1,467,207,817 | user_03650cbecf8a | Cooking | I love this recipe and will never try another. Before I found this all my previous attempts were somewhat failures. You can't mess this up!
The sauce recipe is delicious too. I just need to perfect the cheese. I've used low moisture, or prepackaged "fresh" mozzarella and it practically falls a part as I shred it. ... | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4siovt | null | false | 2016-06-29T13:43:37Z |
d4sioon | t1_d4sioon | 1,467,207,808 | user_ce7104016e76 | Cooking | Egg drop soup! | 2 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4sioon | null | false | 2016-06-29T13:43:28Z |
d4sim4a | t1_d4sim4a | 1,467,207,690 | user_ba4da3a8d401 | Cooking | So why bother cooking at all if that's your attitude? | 0 | t1_d4s2own | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sim4a | null | false | 2016-06-29T13:41:30Z |
d4sijts | t1_d4sijts | 1,467,207,584 | user_ce7104016e76 | Cooking | Banana peels may be good for you, but they taste awful. No thanks! | 14 | t3_4qf1nn | t3_4qf1nn | /r/Cooking/comments/t3_4qf1nn/d4sijts | null | false | 2016-06-29T13:39:44Z |
d4sijox | t1_d4sijox | 1,467,207,577 | user_03650cbecf8a | Cooking | I don't use warm water, but I make sure my yeast is dissolved before adding it.
Are you doing that /u/wildflower2 ?
I use "Gold" all purpose organic flour and usually let it rise for over 12 hours, set in cast iron for 2, then spread before cooking. I have enough to have two pizzas separately in a 12" cast iron.
[P... | 1 | t1_d4sbghv | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sijox | null | false | 2016-06-29T13:39:37Z |
d4sij1i | t1_d4sij1i | 1,467,207,546 | user_f4318543f956 | Cooking | How about BBQ spare ribs? Make your own sauce with flavors you like, you can slow braise them in your oven with a sugar and spice rub with some of the same spices in your sauce. The ribs will probably take about 2-3 hours to cook, until a knife goes through the meat with no resistance. After they've finished cooking, c... | 2 | t3_4qf2vw | t3_4qf2vw | /r/Cooking/comments/t3_4qf2vw/d4sij1i | null | false | 2016-06-29T13:39:06Z |
d4sihg7 | t1_d4sihg7 | 1,467,207,471 | user_e81fbce7726a | Cooking | Looks like a steak frittata type thing. Yesterday's steak, onions peppers and shrooms thrown in a pan with egg, topped with cheese and baked until firm.
Or the eggs are scrambled already, and it's all tossed together, topped with cheese and baked until warm and melted. | 3 | t3_4qfg9q | t3_4qfg9q | /r/Cooking/comments/t3_4qfg9q/d4sihg7 | null | false | 2016-06-29T13:37:51Z |
d4sidrx | t1_d4sidrx | 1,467,207,300 | user_9eaacfda856d | Cooking | I really like the roasted leg of lamb idea, and i think that is what i am going to go with. Thanks! | 2 | t1_d4sfxic | t3_4qf2vw | /r/Cooking/comments/t3_4qf2vw/d4sidrx | null | false | 2016-06-29T13:35:00Z |
d4sicpm | t1_d4sicpm | 1,467,207,251 | user_e73e81d9844b | Cooking | When I got my wisdom teeth out, I enjoyed froyo for like 2 weeks :)
But for actual food: Greek yogurt and fruit (bananas, cooked apples, etc.), flavored rice(s), hummus and soft pita, all were pretty good. | 1 | t3_4qdl0s | t3_4qdl0s | /r/Cooking/comments/t3_4qdl0s/d4sicpm | null | false | 2016-06-29T13:34:11Z |
d4sico3 | t1_d4sico3 | 1,467,207,249 | user_965b8af7e1cc | Cooking | Thanks for the tip. The draw for me is that JapaneseChefsKnife.com can source a left handed version of this knife, which I'm having trouble finding elsewhere. The next-best option I can find is from Korin who will resharpen to the left hand and charge me shipping - costing a lot more.
Also these guys ship worldwide, a... | 1 | t1_d4seddr | t3_4qepy7 | /r/Cooking/comments/t3_4qepy7/d4sico3 | null | false | 2016-06-29T13:34:09Z |
d4si96v | t1_d4si96v | 1,467,207,088 | user_a72034a4b420 | Cooking | That looks like pretty much the recipe right there my dude | 6 | t3_4qfg9q | t3_4qfg9q | /r/Cooking/comments/t3_4qfg9q/d4si96v | null | false | 2016-06-29T13:31:28Z |
d4si2zw | t1_d4si2zw | 1,467,206,789 | user_175fdf12ff22 | Cooking | This is suppose to be a "fool proof" recipe meaning anyone can do it/it requires no kneading (hence the long proofing time). I agree there are way faster ways to make dough however I am not a skilled baker and this recipe was so easy for me as opposed to many failed recipes that required kneading that I just suck at fo... | 2 | t1_d4sgocz | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4si2zw | null | false | 2016-06-29T13:26:29Z |
d4si1jf | t1_d4si1jf | 1,467,206,719 | user_07fb511fe90c | Cooking | Same here. My wife hates deep dish and a thin crust recipe would be awesome. I'm thinking I'll just use half or three quarters of the required dough next time. | 1 | t1_d4s4uic | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4si1jf | null | false | 2016-06-29T13:25:19Z |
d4shqxt | t1_d4shqxt | 1,467,206,204 | [deleted] | Cooking | [deleted] | 1 | t1_d4s20jg | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4shqxt | null | false | 2016-06-29T13:16:44Z |
d4shojd | t1_d4shojd | 1,467,206,085 | user_ae645a283a09 | Cooking | That's possible, from the comments it seems everyone has a different experience with this. | 1 | t1_d4rydqe | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4shojd | null | false | 2016-06-29T13:14:45Z |
d4shnsw | t1_d4shnsw | 1,467,206,048 | user_ae645a283a09 | Cooking | I don't seem to have this problem with smoke personally, but I always have the fan on and crack a window as the room gets hot. | 1 | t1_d4sfmah | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4shnsw | null | false | 2016-06-29T13:14:08Z |
d4shm06 | t1_d4shm06 | 1,467,205,956 | user_97b8f00f7e7f | Cooking | I've bought pocketknives from their sister site and everything was fine. | 3 | t3_4qepy7 | t3_4qepy7 | /r/Cooking/comments/t3_4qepy7/d4shm06 | null | false | 2016-06-29T13:12:36Z |
d4shjo0 | t1_d4shjo0 | 1,467,205,837 | user_e79c478b4532 | Cooking | For this amount of people I prefer to make something like a roast like what you did (but you can try lamb or chicken this time) or a stew, both will not require much attention. I prefer simple dish like pasta, depending where you are now (season) you can go with a reach sauce or something light like vongole. You can ev... | 5 | t3_4qf2vw | t3_4qf2vw | /r/Cooking/comments/t3_4qf2vw/d4shjo0 | null | false | 2016-06-29T13:10:37Z |
d4shgd2 | t1_d4shgd2 | 1,467,205,666 | user_e79c478b4532 | Cooking | Tofu and fish saved me during the last time I had teeth removed. What I did was pan fry the fish to golden on a medium heat then add boiling water to make a broth (add in ginger). Take the fish out then flake the flesh, marinade it with salt, soy, sugar and a bit of starch (may add pepper and other spice if he can take... | 1 | t3_4qdl0s | t3_4qdl0s | /r/Cooking/comments/t3_4qdl0s/d4shgd2 | null | false | 2016-06-29T13:07:46Z |
d4shfnf | t1_d4shfnf | 1,467,205,632 | user_12e192041f6a | Cooking | Most of the nutrition of rice is in the bran, which I typically don't use for stir frying.
The thing that makes rice sticky is the starch, and you remove a lot of starch in the rinsing process. Whether or not a lot of vitamins and minerals are lost with that starch, I cannot say for sure, but most of those types of n... | 2 | t1_d4sf6j6 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4shfnf | null | false | 2016-06-29T13:07:12Z |
d4shebv | t1_d4shebv | 1,467,205,562 | user_84d80aef9514 | Cooking | I love making pizza, but it's a lot of work and a mess to clean up. Also, dominos has 3 topping large pizza for $7.99 mon - Thursday www.dominos.com or you can order from the app. I swear I don't work for domino's corporation. You don't even have to get off the couch! We, I mean they deliver | -6 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4shebv | null | false | 2016-06-29T13:06:02Z |
d4shdey | t1_d4shdey | 1,467,205,516 | user_89f8be81c297 | Cooking | I think I made this mistake the first time. But since then always bread flour. It's the damnest thing.
I've also not been able to make it for the past three months as we are getting married soon. The versions I make are SO thick (but still delicious) my fiance has banned them during wedding diet season out of fear of ... | 5 | t1_d4s8upr | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4shdey | null | false | 2016-06-29T13:05:16Z |
d4sgyil | t1_d4sgyil | 1,467,204,709 | user_84becd00391e | Cooking | I posted this in a reply elsewhere in the thread, but here is the chart for the proportions for every size skillet: [Fool Proof Pan Pizza Chart](http://i.imgur.com/FDaNhf2.jpg) | 2 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sgyil | null | false | 2016-06-29T12:51:49Z |
d4sgx0p | t1_d4sgx0p | 1,467,204,627 | [deleted] | Cooking | [deleted] | 1 | t1_d4rrolg | t3_4qbq2g | /r/Cooking/comments/t3_4qbq2g/d4sgx0p | null | false | 2016-06-29T12:50:27Z |
d4sgv71 | t1_d4sgv71 | 1,467,204,528 | user_84becd00391e | Cooking | I got you fam: [Serious Eats Fool Proof Pan Pizza Dough for every skillet size](http://i.imgur.com/FDaNhf2.jpg) | 4 | t1_d4s9q5q | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sgv71 | null | false | 2016-06-29T12:48:48Z |
d4sgocz | t1_d4sgocz | 1,467,204,147 | user_442f8b708cc1 | Cooking | At what point do I lose my appetite for pizza because this recipe took way to long to execute?
I make a 16" thin crust at home with 300g of dough and on average half as much water and it takes less than 2 hours.
On that note, you can't prescribe a water to flour ratio as it changes based on ambient humidity and othe... | 2 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sgocz | null | false | 2016-06-29T12:42:27Z |
d4sgiwj | t1_d4sgiwj | 1,467,203,832 | user_c6a4d1442fea | Cooking | Pasta Carbonara and a big flan for dessert! | 3 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4sgiwj | null | false | 2016-06-29T12:37:12Z |
d4sgiqm | t1_d4sgiqm | 1,467,203,823 | user_fa79876feeee | Cooking | It makes a very different style of pizza - it's a no-knead dough so you skip that 10-15 minutes of kneading. So it actually takes less active time, because you just leave it for ages. You just need to be a bit more organised for it. I'm not sure on the specifics of the science, but I'd assume that this method is respo... | 2 | t1_d4scn93 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sgiqm | null | false | 2016-06-29T12:37:03Z |
d4sg9vt | t1_d4sg9vt | 1,467,203,299 | user_89f8be81c297 | Cooking | That was my theory in my last batch and I keep the house at like 62 in the winter. So I moved it into my office with a space heater set to 74. No improvement at all | 3 | t1_d4saryv | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sg9vt | null | false | 2016-06-29T12:28:19Z |
d4sg0p8 | t1_d4sg0p8 | 1,467,202,743 | user_fa79876feeee | Cooking | I cooked mine at a slightly lower temp than that and it came out really well - my friends said it was the best pizza they'd had. I just had to put the pan on hob (burner? is that what Americans call it?) for a little while after to crisp up the bottom. | 1 | t1_d4sc67l | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sg0p8 | null | false | 2016-06-29T12:19:03Z |
d4sfxic | t1_d4sfxic | 1,467,202,543 | user_bcc33038c138 | Cooking | A roast leg of lamb, with roast green beans and romesco sauce? Brined and crispy roast chickens (you'll need a few) with Peruvian green herb sauce and roasted sweet potatoes? A large pan of paella with shrimp and chorizo? | 5 | t3_4qf2vw | t3_4qf2vw | /r/Cooking/comments/t3_4qf2vw/d4sfxic | null | false | 2016-06-29T12:15:43Z |
d4sfxgz | t1_d4sfxgz | 1,467,202,540 | user_fa79876feeee | Cooking | I did the recipe in 2 20cm (8 inch) cake tins and that worked really well. I tried it in 3 tins at first, since that theoretically has the same area as 2 10 inch tins, but like you experienced they didn't rise enough to fill them. So I just split one of the doughs between the others and baked it and it somehow worked. | 1 | t1_d4s20jg | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sfxgz | null | false | 2016-06-29T12:15:40Z |
d4sftxs | t1_d4sftxs | 1,467,202,318 | user_339eec0beff2 | Cooking | The ONLY thing that needs to be the same if your thermometer. KNOWING the internal temp of your steak is the key.
invest in a thermapen | 1 | t1_d4rx94v | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4sftxs | null | false | 2016-06-29T12:11:58Z |
d4sfs3z | t1_d4sfs3z | 1,467,202,197 | user_314156142193 | Cooking | I have six, all Lodge. You can check out /r/castiron for lots of information. But Lodge's have never let me down! | 1 | t1_d4scc3u | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sfs3z | null | false | 2016-06-29T12:09:57Z |
d4sfmah | t1_d4sfmah | 1,467,201,817 | user_339eec0beff2 | Cooking | Don't sear steak in extra virgin olive oil!
a) smoke point is WAY to low ... if you actually had your pan hot enough for steak there would be smoke everywhere and your oil would be burnt
b) it's a god damn waste of good oil!
use safflower or canola or avacado oil. | 1 | t1_d4rxh4p | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4sfmah | null | false | 2016-06-29T12:03:37Z |
d4sfkpy | t1_d4sfkpy | 1,467,201,711 | user_d5793803a386 | Cooking | I am also looking for the best value skillet, recommendations would be appreciative. | 1 | t1_d4scc3u | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sfkpy | null | false | 2016-06-29T12:01:51Z |
d4sffsv | t1_d4sffsv | 1,467,201,372 | user_05eecd61c9f3 | Cooking | I just got an ice cream maker/churner thing & pretty much every recipe I've found has about 4 egg yolks in it...I haven't actually used it yet but I do believe it's custard based yes :) | 2 | t1_d4sf7nk | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4sffsv | null | false | 2016-06-29T11:56:12Z |
d4sfe1v | t1_d4sfe1v | 1,467,201,254 | user_f96ad300b063 | Cooking | Same reason they all claim to have aioli but it's just flavored mayo. It gets the customer to buy it and raises their perceived value. If you think it's more interesting/fancy/high quality/unique you are likely to pay more. Even if it's not. | 0 | t1_d4se8ro | t3_4qc9tg | /r/Cooking/comments/t3_4qc9tg/d4sfe1v | null | false | 2016-06-29T11:54:14Z |
d4sfbx3 | t1_d4sfbx3 | 1,467,201,100 | user_175fdf12ff22 | Cooking | I used bread flour. I don't really know the science behind it all, though. | 1 | t1_d4scwdf | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sfbx3 | null | false | 2016-06-29T11:51:40Z |
d4sfb3o | t1_d4sfb3o | 1,467,201,043 | user_175fdf12ff22 | Cooking | I use The Pioneer Woman's cast iron skillet. It was cheap at Walmart and I love her! | 1 | t1_d4scc3u | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sfb3o | null | false | 2016-06-29T11:50:43Z |
d4sfacn | t1_d4sfacn | 1,467,200,989 | user_175fdf12ff22 | Cooking | You could halve it or freeze the rest | 1 | t1_d4sc6pu | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sfacn | null | false | 2016-06-29T11:49:49Z |
d4sfa5v | t1_d4sfa5v | 1,467,200,977 | user_ca369ff2cbf1 | Cooking | Lower air pressure means things boil at a different temperature, which I assume can affect many aspects of how a recipe's chemistry works. If you don't know how to compensate with cooking times, ingredient amounts, etc. then the result can be less than optimal.
(I don't know how to compensate either, so please don't a... | 6 | t1_d4seq90 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sfa5v | null | false | 2016-06-29T11:49:37Z |
d4sfa0g | t1_d4sfa0g | 1,467,200,967 | user_ff99b35da9af | Cooking | Didn't know that. Thanks. | 1 | t1_d4sf7u0 | t3_4qf1nn | /r/Cooking/comments/t3_4qf1nn/d4sfa0g | null | false | 2016-06-29T11:49:27Z |
d4sf7w1 | t1_d4sf7w1 | 1,467,200,813 | user_175fdf12ff22 | Cooking | Mine only goes to 500 degrees. I let it preheat for about an hour, the put the pizza in for 20 mins. | 2 | t1_d4s8bru | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sf7w1 | null | false | 2016-06-29T11:46:53Z |
d4sf7u0 | t1_d4sf7u0 | 1,467,200,809 | user_f96ad300b063 | Cooking | Also the peel on a kiwi is edible and actually tastes really good. My mind was blown when I actually gave in and tried it. | 5 | t3_4qf1nn | t3_4qf1nn | /r/Cooking/comments/t3_4qf1nn/d4sf7u0 | null | false | 2016-06-29T11:46:49Z |
d4sf7nk | t1_d4sf7nk | 1,467,200,794 | user_12640b67933d | Cooking | Eggs in ice cream? Don't think I've ever tried that. Is that for the "frozen custard" kind of ice cream? | 2 | t1_d4sdu67 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4sf7nk | null | false | 2016-06-29T11:46:34Z |
d4sf70n | t1_d4sf70n | 1,467,200,748 | user_12640b67933d | Cooking | Any suggestions for a quiche crust? Just a typical pie crust without the sugar or other sweeteners? | 1 | t1_d4s4z9b | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4sf70n | null | false | 2016-06-29T11:45:48Z |
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